Berry Sorbet

2/3 cup (160ml) water

2/3 cup (160ml) sugar
5 cups (1 kg) of frozen or fresh berries of your choice
2 tablespoons lemon juice
2 tablespoons Liquor

Place the sugar and the water in a small sausepan, over low heat and stir until the sugar is completely dissolved. Then remove it from heat and place it in the fridge for an hour so it is completly chilled.

Meanwhile, thaw the berries (if frozen) and plase them in a food proccesor and process until you have a berry puree. Transfer to a large bowl, add the liquor and the lemon juice and put it in the fridge until chilled.

Once both syrup and berry puree are chilled, combine the syrup with the puree and put the mixture in a freezer until get frozen (4-5 hours)

When it gets frozen, you take it out, you chop it into pieces and process it in the food processor. Then you put it again in the freezer. This must be done about 3-4 more times. This technique gives to your sorbet a fluffy texture. Served frozen.

Bon Appettite

Cuttlefish in Wine

Ingredients for 4 servings:

700gr cuttlefish already prepared

1 medium chopped onion

3 tbspns fine chopped flatleaf parsley

1/4 cup olive oil

1/2 cup white wine

the juice of 1 medium lemon

1 tbspn flour

2 tbspns cuttlefish ink

salt, pepper

Cooking:

We clean the cuttlefish and we separate the main body from the tentacles.

We put the cuttlefish in a pot and we fry it until tender.

Then we add the onion, the oil and the parsley. We stir it.

We add the wine and we let the alcohol to evaporate.

After this, we add water until the cuttlefish got soaked and the ink.

We let it to boil for 30 min. stiring once a time.

When the time pass, we add the lemon juice, the flour and some of the broth and we blend it.

We pour this mixture in the sausepan and we stir to go this mixture everywhere.

It is great with french fries or with white rice.

Bon Appettite!

Pavlova

Ingredients for 4 servings:

4 egg whites

40g icing sugar

2 tspns lemon juice

vanilla essence

2 tbspns cornflour

300ml double cream

120g icing sugar (for mixing with the double cream)

4tbsps honey

For the top, you can add fruits of your choice, but we will use:

2 kiwi fruits

8 strawberries

16 blueberries

2 oranges

Cooking:

We preheat the oven to 100oC.

Then, we place the egg whites in a mixing bowl and we whisk vigorously.

We add the icing sugar in the bowl a third at time and we whisk.

We add the lemon juice and a dash of vanilla essence.

We add the cornflour and then we fold the eggwhites.

We place some baking parchment on a baking tray and we put the meringue into it, making it into a round flat shape.

We place the meringue in the preheated oven and we bake it for 1 hour.

When the time pass, we turn off the oven but we leave the meringue in to finish cooking and cool it.

Until the meringue cools, we prepare the fruits.

We peel the kiwi fruits and we slice them.

Then we cut the strawberries in half.

We peel the orange and we cut out the segments. You can keep the peels to ground them on the top of the Pavlova as a garnish.

Now we need to whip the cream. We pour iced water into a mixing bowl and we put a smaller emty mixing bowl into the first.

We add the cream and the sugar into the bowl and we whip it until the cream reaches dropping consistency.

We spread some whipped cream on the cooled meringue using a spatula or a spoon.

We arrange the sliced kiwi fruits on the top and we put some cream in the centre.

We do the same with the orange segments and strawberries.

Then, we scatter with blueberries and we drizzle on the honey.

We garnish with the grounded orange peels.

Ready to served cool.

Bon Appettite!

Hello and Welcome!

Hi everyone! Welcome to my blog!

I will post here recipies from all over the world.

You will find extraordinary recipies here, from every couzine and Country.

For my first post, I will give you a recipie of Pavlova, a fruity and somewhat light dessert.

Hope you enjoy here! ;)