The saltiness of the pancetta and the crunchiness of the corn and celery all mixed together with pasta, mozzarella and cherry tomatoes, make this dish a light and healthy choice on those hot and sunny days when you just don’t have the strength or even the willingness to cook up any Michelin-star meal.
So this happened. And I totally forgot about them. Not because they weren’t amazing but because I made so many recipes that week I just got distracted with editing those photos. Then today we went and met with our financial genius, I mean adviser and we were on such a high (I know, who feels like that about finances? But keep reading why) that I sat down to write a post. When I pulled up my photos to see which recipe I should talk about I saw our white chocolate cranberry cookies sitting there. I literally can taste that chewy on the outside, soft in the middle with that creamy, lickable white chocolate and big juicy craisins, my goodness I’m craving them now!!!
Breakfast crepes reek of luxury… we had amazing buckwheat crepes in Paris three years ago. Before we even stepped into the restaurant we were hit with the smell of a wall of sizzling butter. Those crepes, made only with buckwheat, are a Breton specialty and naturally gluten-free.
At the most basic level you’ll need eggs, cocoa, sugar, cornflour and milk. If you’re ready to take it up a notch, you’ll need some preserved Morello cherries (or other berries of your choice, but the cherries are ace). And if you’re at pro-level store cupboard status, you might have some dark chocolate for a decadent swathe of sauce.
Whenever I halt my macaron making adventures for a prolonged period of time, I'm quick to lament that my shells look horrid and unpresentable, but this time I realised that it's actually possible to forget the skill in filling the macaron shells as well. As you can see, the filling isn't well sandwiched between the macaron shells - the cranberries and mocha bean jut out very unceremoniously from the ganache, propping the top shell up and creating this unwanted space in between.
The saltiness of the pancetta and the crunchiness of the corn and celery all mixed together with pasta, mozzarella and cherry tomatoes, make this dish a light and healthy choice on those hot and sunny days when you just don’t have the strength or even the willingness to cook up any Michelin-star meal.
