This is both a dessert and cheese course in one. Although my son declared they were the best when eaten with wild mushroom soup as a bread substitute. He’s got quite a taste for an 8-year old.
And here’s the sherbet I mentioned earlier. It tastes fresh (despite the roasting) and feels creamy (despite the egg yolks absence). I’ve already blogged how much I’m in love with the roasted strawberries. The roasting can turn even grass-like tasting… Continue reading →
October Daring Bakers’ challenge was pizza, to be precise – Peter Reinhart’s wonderful pizza crust. To make it challenging enough, we were supposed to master the tossing technique. Although, it is definitely fun and adrenalin-releasing experience I prefer to stretch… Continue reading →
These can be served as an appetizer or as an accompaniment to a salad. I like them warm from the oven with a tomato or roasted peppers pureed soup.