Today we made a dessert for lunch consisting of figs over goat cheese with a caramelized sauce. The recipe is inspired in the one of Tina Norström from “Hej, Tina” (warmer Ziegenkäse mit frischen Feigen). They were really GOOD!
We bake on thursday the first batch of cookies from Barcomis book “Backbuch”: the Chocolate Chip Cookies (pg. 93), doing some changes on the way, mainly changing the butter with mascarpone. They were very good, even today. They were not as flat as I thought, the dough was perhaps a bit thicker.
Our last Daring Cooks Challenge was to made dolmades. We made half a the grape leaves with a stuffing of rice and ground meat. The other halve is waiting for the more classic meatless rice filling. They were great! I love them and I’m happy we learned how to make them. And it’s so easy:
We begin our blog with a jelly of mango puree and pineapple juice. The idea comes from Michele Cranston´s book “frisch + schnell”, but substituting all the sugar with a small spoon of honey, as the ingredients were sweet enough and did not need any more sweetener.
The small one loved it: