It was my surprise box for a friend.
I think she was kinda happy :)
It's not an new invention- nut&nut?
I know Botanist would kill me that pistachio isn't a nut..but - nevermind and keep on. I think it's a delightful mix. I just say the glory words "yummmey pistachio."
When I remember I really hated pistachio- don't know why..maybe when I was a kid I hated that taste and wasn't able to realize how good it really is. Let me tell you my story. It started 2years ago. My friends and I went to an adventure park..next to France- really nice place even for little kids :) I call it the cheaper Disney Land :)
Ok back to the Story. We decided to have an ice cream.
I think it was that time to say goodbye to old habits..like taking always chocolate or vanilla.
Try something new.... three guys were in front of me in the line..so I got a lot of time to decide which sort I'll take- yahh- which sort will I take? Stracciatella? Chocolate-chip? oh no I had that already..gnaaahhh < and this discussion went on until I was next- I felt like OH NOOOO what shall I take? The dummy salesman wasn't able to recommend me something, maybe he was lazy or loves to watch people when they give their own Mind fuck games? Ok... I just screamed...cause I and my brain were pissed of that mindfuck ... "I take that sir".."what is that"?
He said "Pistachio"...-me "never heared of it let's try it."
When I got the ice cone in my hands I had a flashback.. that I hated the sort.. ou...light green of I don't know. Is it salty? Is fresh blended meadow? There was no other chance to try..because my friends were looking at me..ok here we go..something in my brain said..it's not that bad..it's creamy and AWESOME..am I getting old? Do I love now pralines filled with alcohol? > no way!
I think I fell in love with pistachio. <3
Do you know the best part of it? You're not able to buy this sort - everywhere -.- it's from Mövenpick ...gnahh! Ok that was my short crazy resumeé about pistachio.
Hope you liked it.
50gr coco powder
240ml hot water
1 tblsp baking soda
2 tblsp vanilla extract
160gr icing sugar
50 gr pistachio cream
There are a million ways to serve it.
Salad Nicoise is know as a Nizza Salad, its from the southern Part of France and typical for the Provence herbs.
About the dressing.. we got a "French ones" > "Vinaigrette"The name comes from "vinaigre"..French word for vinegar.
It contains vinegar, oil and different herbs. Pretty simple or?
The French serve it as a sauce to Salad, cooked vegetables Meat & Fish.
Did you know that there's a difference between French Dressing and Vinaigrette?
French Dressing contains Mayo, Whip Cream and Ketchup. Let's try the original recipe!
Vinaigrette Dressing you'll need:
2 Garlic cloves
2-3 Tbsp Vinegar
6 Tbsp Olive oil
1 yellow Paprika
200 g Tuna
4 Eggs boiled
120 g Salad
This Mousse Tarte contains 3 Layer.
It start with a soft chocolate cake at the bottom, then a mousse layer and on the top a chocolat topping.
It was a bit of a challange :)
But it was absolutly worth!
50gr coco powder
120gr icing sugar
For the mousse:
300 gr semisweet chocolate
1 egg white
200 gr chocolate
Beat the butter until soft. Add the sugar and beat until light and fluffy.Add egg yolks, one at atime, beating it well after each addition. with the mixer on low speed,alternately add the flour. In a clean bowl beat the egg whites until foamy.
Evenly fill the cakeform with the batter and bake for about 18 - 20 minutes. Remove from oven and place on a wire rack to cool completely.
Fot the mousse. Heat up your chocolate until its smooth and creamy. Add an egg yolk - keep on stirring. In an extra bowl whisk the egg white.
Now put the egg white into the cold chocolate and ad the heavy whip cream. And beat it until it gets fluffy.
With a knife or offset spatula, spread the mousse on the cake. Garnish with chocolate.
Welcome to my second part of valentine #2
This time we love to show you cake pops filled with a white creamy frosting
For the batter
125 g. butter
80 g sugar
2Tblsp. vanilla extract
250 g. flour
1 Teasp. backing soda
125 ml milk
40 g butter
150 g Crème fraîche
110 g Icing sugar
2 Teaspoons vanilla extract
Bake the cake and let cool.
Crumble the whole cake into a large bowl.
Microwave the frosting for about 20 seconds, making sure no foil is left on the package. Stir.
If the consistency is soft and smooth, pour about half of the container into the crumbled cake and mix.
Try to form a ping-pong sized ball. If the cake sticks together well without cracking, you can continue to make balls. If the cake cracks, add more frosting.
Place the formed balls on a cookie sheet and freeze for 20-30 minutes, until chilled throughout.
If you want...
Melt the candy coating . When smooth and melted, dip the cake ball. Continue with the remaining balls. enjoy!