Catrina cake/ Aug. 2020This is in memory of the magnificent Day of the dead celebrations in Mexico! Easy to make, as it is one large two layer round cake, covered in dark chocolate icing/butter cream. The face is a piece of rolled out almond paste, that I cut in the shape of a skull and "painted" using watered down food colouring. The roses are buttercream. And the red necklace is red candies around the base of the cake.Chai MasalaChai means tea and masala means spiced.
I was taught this recipe by the chef at the Salinda Resort in Phù Quôc Island.
You will need a deep mortar to crush the spices.
Feel free to experiment with the spices based on your preferences.
I like to serve it with frothed milk on top.
Cheese and tuna souffléYes, that's how easy it is to make a soufflé!
You can always cook this in individual ramequins but then cooking time might be a bit shorter. I have even baked them in muffin trays. Chicken brothThis is a staple for all sorts of recipes. The quantity of broth depends on how much water you add to the recipe and how long you let it simmer/evaporate (the longer the richer the results). If using raw meat you can roast in the over first before simmering in water. Fell free to add the herbs and spices of your choice.Chicken MarbellaDo not let the long list of ingredients scare you, this is an easy to make ahead, flavourful and tangy chicken dish.
Serve with fresh herb couscous ou mashed potatoes or parsnips. Choco de grand-maman SimoneI have not made this recipe in years but it used to be a specialty of my mother in law.
It is a VERY sweet frozen dessert ...