Cheese is up there in our top ten list of foods.  Gouda, cheddar, brie, mascarpone, manchego, asiago, halloumi, havarti, swiss, cotija, paneer–doesn’t matter.  We don’t care if it came from a down home Wisconsin farmer or monks in the French Pyrenees.  If it’s cheese, we’ll eat it.  One of the favorites is chèvre.  Although chèvre literally translates to ‘goat’, when applied to the cheese, it typically refers to the soft version that can be spread or dolloped on anything.  Feta cheese is the semi-hard form of goat’s milk cheese that a lot of us love in Greek dishes.  Goat’s milk has less fat, calories and cholesterol than cow’s milk, which means that cheeses from goat’s milk are naturally leaner.  That gives us a weak excuse to use it as much as possible.  The same goes for you.  Let’s enjoy it together, shall we?

The more cheese, the better.  It’s one of the things you can pile on top of a dish, and you may still find that it’s not enough.  Well, that’s the inner cheese glutton in us who wants more, more, more.  There’s no harm in obliging his demands from time to time.  That’s the case with this warm, creamy, cheesey pot of lovin’.  The best part is that the ramekins create an instant pre-portioned bit of goodness.  If you have a larger casserole dish and want to make a bit family style version, have at it!

Baked Spinach, Tomato and Goat Cheese – Serves 4
2 eggs
1 cup sour cream
1/4 teaspoon kosher salt
1 vine tomato, sliced
1 cup fresh spinach, torn
7 fresh basil leaves, torn
4 ounces goat cheese
1/8 cup panko crumbs

1. Whisk eggs and sour cream until smooth. Stir in salt.

2. Add spinach and basil, folding into the wet ingredients until combined.

3. Carefully pour into four 3-ounce ramekins. Top each one with a slice of tomato then a bit of goat cheese. Sprinkle panko crumbs evenly over each.

4. Bake in a preheated oven at 375 degrees for 40-45 minutes or until browned and bubbly.

Click HERE for the printable recipe.

They can’t spell it right (ahem, créme brûlée), but man, they’ve definitely made it right.

I was skeptical about this dessert simply because I love French cuisine, and I looooooove Crème Brûlée. Providing it is made right.

President’s Choice manages to come up with a crème brûlée that’s ready to eat in just 10 minutes. There are two ways you can prepare it, you can either use the conventional oven, or torch it. Not having a torch in my kitchen, I opted for the oven version.

The dessert comes with a little sachet that has carmelized sugar powder in it. All I had to do was sprinkle the sugar powder evenly to the top of the glass container(or ramekin) of creme dessert, place it on a baking sheet and broil for 4-5 minutes. You remove it from the oven and let it sit after another 5 minutes to cool down, and voilà! It looks perfect, and just how you would expect it should.

It was simply delicious! Since the pack comes with two, I’m hoping my husband will be silly enough to give me the second one, too. Oh, and you can keep the little glass dessert bowls after; an added bonus.

Side Note: Make sure you have two sugar sachets for your desserts as they can easily fall out. Ours lost a sachet, so I’m going to use brown sugar for the second one.

Enjoy!

~Darleya~

…advice. He picked some blackberries at the weekend and made them into a coulis. He is cooking for his new girlfriend, and wondered if he should make a chocolate soufflé as well. He invoked ramekins.

Hands up if you also think it was mean of me to tell him to serve the coulis with a sandwich. Then tell him to stop being so metro about food. Then complain that no-one was cooking me dainty gay shit. Because that’s what it’s about, really, isn’t it? hmmph.

We had the pleasure of some delightful folks’ company on Saturday evening so we went all out and made a four course seafood extravaganza. Sasha also treated them to an array of his own beers which were all well received. I’m not in much of a creative writing mood today so I’ll get down to the business of posting the photos and accompanying recipes.

First course was fresh oysters with a home made Tetsuya’s vinaigrette, chives and salmon roe. I was concerned this was going to be too oily for the oysters but I should have had more faith. It was perfect.

Ingredients include

4 tbs rice wine vinegar
4 tbs grape seed oi
2 tbs olive oil
1 tbs soy sauce
1 tsp castor sugar
1 tsp finely grated ginger

Mix and spoon into oyster shells topping with finely chopped chives and salmon roe

Second course was my own invention. Scallops with fennel puree and baked chorizo with aged balsamic. I was inspired to pair chorizo and scallops together after an outstanding meal I had at Blancmange, a fantastic little restaurant in Petersham. I would love to know how they managed to get their chorizo to so closely resemble the scallops in texture. I will just have to settle for the wonderful flavour match for now.

Fennel Puree

1/2 a bulb of fennel
1 tbsp butter
1 tbs cream
2 tsp water

Slice fennel and sweat in saucepan with melted butter until soft. Mix in water and cream and cook for a further minute or two. Place in blender and blend until smooth. I then served about 1 tspn of this on top of scallops grilled with a dash of lime juice.

I slow baked the chorizo with a dash of olive oil in a sealed oven dish on about 150º for over an hour. This was then served with a drop of aged balsamic on top of each round of chorizo.

Main course was the Boathouse snapper pie. I adore this recipe and my personal touch is to serve it in individual ramekins. I’m off gluten at the moment so it also makes it easier for me to simply remove the pastry crust and eat the creamy goodness inside. I served it with cherry tomatoes roasted in red wine vinegar and watercress salad.

3 small yellow onions, peeled
3 tbsp. olive oil
Salt
1/2 cup fish stock
3/4 cup heavy cream
Freshly ground white pepper
1 lb. frozen puff pastry, thawed
Flour
1 egg yolk
1 lb. red snapper filets
2 tsp. white truffle oil

1. Slice 2 of the onions and set aside. Heat 2 tbsp. of the olive oil in a medium saucepan over medium heat. Add sliced onions and a pinch of salt and cook, stirring often, until very soft and golden, 20–30 minutes. Add stock and reduce by half, about 4 minutes. Add cream, bring just to a boil, then reduce heat to medium-low and simmer until pale golden and thickened, 10–15 minutes. Purée onion mixture in a blender until smooth. Transfer to a medium bowl and set aside. Meanwhile, dice the remaining onion. Heat the remaining 1 tbsp. olive oil in a small skillet over medium heat, add onions, and cook, stirring often, until soft, about 5 minutes. Season to taste with salt and pepper, then add to bowl with purée and set sauce aside.

2. Preheat oven to 425º. Roll out puff pastry on a lightly floured surface to 1/4″ thickness. Invert a 4-cup deep oval baking dish lightly onto pastry. Using the tip of a small sharp knife, cut out an oval 2″ wider than the dish, discarding trimmings. Remove dish from pastry and set aside. Mix together yolk and 1 tsp. water in a small bowl and set egg wash aside.

3. Season fish to taste with salt and pepper. Put half of the sauce into the baking dish and lay fish, skin side down, on top. Cover with the remaining suace and drizzle with truffle oil. Drape puff pastry oval over dish and brush with egg wash. Bake until deep golden brownand puffed, about 25 minutes. To serve, cut puff pastry in half crosswise, lift off each piece and set on the side of two plates, then divide fish and sauce between both plates.

Dessert was a simple glass of strawberries, blueberries and rasberries with a vanilla flavoured whipped cream and dark chocolate shavings.

Hopefully our guests enjoyed eating it as much as I enjoyed making it all. It was a fun day it the kitchen.

I love french cooking. It’s so simple to make yet so elegant if you have the right equipment and fresh ingredients. Take oeuf en cocotte for example. Butter a ramekin, shove cheese, fish, ham or just some simple herbs on the bottom, crack an egg in, dollop a bit of creme fraiche on top, salt, pepper, bake in a water bath for about 10 minutes at 400F and you’ve got some french cooking.

A variant of eggs florentine isn’t too different. Instead of cheese or ham, it’s cooked spinach on the bottom and the creme fraiche/mayo sauce is added after it comes out of the oven. But, when I set out today to make some, I found a few problems…

For one thing, I had no spinach. Can’t make eggs florentine without spinach. It’s like having a burger without the patty. And secondly, I had no creme fraiche. I couldn’t even find creme fraiche around where I live. So, I did some Macgyver-ing with the ingredients in my house and came up with this recipe.

~~~

Eggs Cocotte
Makes 2

Ingredients:

2 eggs at room temperature
6 tbsp sour cream
1 medium carrot
½ stalk of celery
4 tsp butter at room temperature
2 cloves garlic
Salt
Pepper

Equipment:

2 ramekins (6oz)
Grater

1. Peel and grate carrot to about a cup. Finely chop the celery and 1 garlic clove and add to the carrot.
2. Melt half the butter into a small pan. Cook and season vegetables until carrots are wilted to about half to ¾ its original amount. Add in 2 tbsp of sour cream at the very end.
3. Lightly butter the ramekins with remainder. Preheat oven at 400°F (230°C).
4. Scoop the vegetables in equal amounts into the ramekins. Let cool a little bit. (Put in freezer for a few minutes if you’re short on time)
5. Make a little indentation in the vegetables. Crack an egg into each ramekin.
6. Spread remaining sour cream around the yolk. Season top with salt and pepper.
7. Put in oven for 5 – 10 minutes. The yolk should still be runny.
8. Let cool for 3 minutes. Serve.

Served with a slice of buttered toast.

~~~

The sour cream gives the entire dish a little bit more of a bite than creme fraiche and cuts down on the richness since there’s a fair amount of butter in there. Not to mention, it still adds in a good amount of moisture but not quite as much as creme fraiche. It was good for me, but try mixing the sour cream with a little bit of regular cream or milk before adding it in.

This dish is perfect any day, anytime but I think it’s best on a Sunday morning with a nice glass of orange juice with a couple friends. Of course, Sunday mornings are no doubt the bane of my existence and finding ingredients was a hassle for me… Hey, Sunday Morning by No Doubt. Ha.

Bon appetit!

This is the chocolate cake that will fix/solidify/start your relationship (if chocolate has any sway whatsoever over you or your ladyfriend, which is more often than not the case with people who possess a palate and taste buds.) In my experience, the magnitude of the taste and the presumed investment of time in the preparation are enough to bring together two women in love, even if they’ve parted before. When combined with the careful application of tealight candles and the Amelie soundtrack, this is just the right recipe to wow your ex all the way back into your bed.

And (trust me) make-up sex after chocolate this divine is…great.

The school of thought regarding Molten Chocolate Cakes is contentious, at best. A New York City chef claimed to have invented the recipe by accident in 1987 when he removed a chocolate cake from the oven before it had cooked completely and decided to serve it anyway, having found that the center was moist and gooey. A group of French chefs quickly contested, claiming that their country’s culinary elite had invented the recipe years before. Regardless, it’s delicious. And surprisingly easy!

This particular recipe is adapted from one I found on Food & Wine’s website (one of my favorites.)

Also, I recommend using Corningware’s ramekins, which come with an attachable lid. You can bake, store, and reheat while only dirtying one dish! I found mine at a local hardware store, believe it or not.

Buy these:

- 1 stick of unsalted butter (plus a little extra for the ramekins)

- 1/2 tablespoon cake or pastry flour

- 1/4 pound bittersweet chocolate chips (I have to recommend Ghiradelli here–it’s worth the extra pennies!)

- 1/4 cup vegan cane sugar (regular sugar will work as well)

- 2 large whole eggs (look for lovely ones at your local farmer’s market! I found mine in Copley Square on Fridays)

- 2 large egg yolks

- cocoa powder/confectioner’s sugar (optional; for dusting)

Do this:

1. Preheat the oven to 350 degrees. Butter two 16-ounce ramekins.

2. Melt the butter with the chocolate chips (if you happen to have a gas stove like mine, this will happen alarmingly fast. I recommend setting out the other ingredients carefully before this step.)

3. Once melted, whisk the butter and chocolate with a wire whisk or with a fork. Add the sugar, whole eggs, egg yolks, and flour and continue to whisk until well-blended, with only a few small lumps.

4. Pour the mixture into the ramekins and bake (uncovered) for ten to fifteen minutes, or until the edges of the cakes have solidified and become crusty, but the center is still quite near-gelatinous. It must have some sort of stiffness though, or else you run the risk of food-borne illness from the eggs.

5. Allow to cool for at least one minute. This dessert is wonderful to make ahead, refrigerate, and then put back into the oven (at 100 degrees) approximately ten minutes before serving. The cakes can be served in the ramekins, or upside-down with confectioner’s sugar or unsweetened cocoa sprinkled on top (knowing my ex the way I did, I served the cakes with Ben & Jerry’s “sprinkled on top.” And yes, it worked.)

I think it was my grandmother, or another matronly older woman, who told me during my formative years that the way to a man’s heart is through his stomach. While I don’t know much about the male heart (or stomach for that matter), I do know that chocolate can heal certain things. This isn’t a lesbian relationship cure-all, but it will certainly put you on the path — or at least wow the pants off of your lady.

1. dream:
sneeze call and response
in spanish
salud!
dinero!
amor!
a review for corinne
who can’t remember

2. waking
to a sadness
which inhabits
the whole body

3. flame to sweetgrass
7:30am
smudge

4. secret discussion
over spilled disposable ramekins
crouched to our knees
picking up plastic pieces

5. tom petty
makes several
unexpected
appearances

6. natalie
opens her arms across the phone line
tells me
you don’t have to carry this any more

7. gratitude for the guided meditation
of tuesday night
your hand on my back
tea and warm cookies
your lip on my ear
hair gripped in hand

8. milksweet of taro bubble tea
pierced with wide greenwhite straw

9. faith’s face at sunset
we move westward
unraveling her dream:
out of order crayons
grafitti
suffocating passage
anime
tour of my sexuality
in purples, blues and technicolor

10. do you speak dude as a second language?
[d.s.l.]

11. computer glow
draped over
curves of corinne’s face
back porch
10:30pm

Ramekin originally formed in 1996, but the most recent line-up only got together in 1999. Their music is deep, heavy, hard-driving, groove-based rock/metal.

http://www.amplifier.co.nz/

Made by Satelitte Media http://www.satellitemedia.co.nz/

Clay

This super sweet heart shaped ramekin and lid are perfect for presenting someone special with something yummy and delish and full of love.

Today John Lewis have knocked the price by 20% – so its only £8.80 Pretty good deal guys! xxx

http://www.johnlewis.com/230553178/Product.aspx

Again we reference our online friend, Merriam-Webster.  They define RAMEKIN as:

1 : a preparation of cheese especially with bread crumbs or eggs baked in a mold or shell

2 : an individual baking dish

Now we’ll use RAMEKIN in a sentence:

This recipe for soufflé au fromage requires a ramekin.  For individual servings it will require several ramekins.

If you don’t want to prepare the soufflé au fromage yourself (which is always fun and rewarding) then you can always go to Whole Foods and buy their excellent frozen rendition.  It smells and tastes great!

Oh my god. Chocolate butter. It’s the only phrase I can think of to describe tonight’s concoction of about six ounces of heavy whipping cream with Godiva hot cocoa mix stirred into it. Because, you know, Godiva is a brand of chocolate, and–you’ll remember–butter is just cream all whipped up. It was Husband’s fault. I was pretty pissed at him originally because he wastes what I consider a lot of sugar fats trying to cobble together obnoxious and disgusting desserts right before dinner (like pouring brandy over ice cream) but when I saw this…

When I saw this…

I didn’t realize, however, that he’d made it with a few tablespoons stirred into mostly the cocoa powder; I wasn’t watching him. I went the opposite way. I saw that there just wasn’t that much cream left in the carton, so I poured it into a juice glass. It filled the juice glass higher than I was expecting, but I had to add a lot of cocoa to it and maxed it out. I moved the whole thing to a water glass (dirtying two glasses, which happened again later in the evening) and just kept adding and stirring until it had all the richness of dark chocolate and butter and the consistency of a creamy mousse. This is evil. Three heaping teaspoonfuls made me sick to my stomach. Little Fella got a few tablespoons for dessert in Nested Bowl #2 of 10 (see below). There is still half the glass sitting in the refrigerator, waiting for my stomach to stop roiling and my teeth to stop hurting so I can have a few more spoonfuls. You know that dessert where you spread the tub frosting on a graham cracker and add sprinkles? This was better (although it lacked the colors and textures of my old college staple). I’m already wishing I had some kind of brioche for breakfast to spread this on. Best of all it’s trans-fat free!

Ten Sizes for All Your Tempered Glass Needs

You may wonder now why I had heavy whipping cream in the house, and only six ounces left of it at that. We do not churn our own butter, if you are wondering. I’d bought it a few days ago for a creme brulee mix that I’d picked up at the grocery store because the picture showed the dessert served in ramekins. I love ramekins!

It’s an adorable name for a dish that contains such yummy things, and who doesn’t love a dish that can go from the oven to the microwave to the dishwasher? I’d bought four at Target for $2 (I should have bought eight) and they’d been staring at me from my cupboard. So Dr. Oetker Classic Creme Brulee (A Product of Canada) found its way into my shopping cart.

For a dessert that you just add milk and cream to, and boil for a few minutes before letting it sit, and then popping under the broiler in cheap but elegant ramekins, I can recommend nothing better. Nothing. I prepared it sloppily, however. I failed to stir constantly (it wasn’t my fault–BFF and Husband were standing in the kitchen and we were all gabbing and drinking), and I served them too hot. You’re supposed to sprinkle this sugar crystal stuff over the top to get the shell, and it worked well enough, but although I had the broiler setting on I’d failed to raise the oven rack (again, the gabbing and drinking), so the custards were heating up but the sugar wasn’t melting. I had the bright idea I’d just move the rack and attendant ramekins up while the oven was on, and that went OK, but then the sugar got too hot (having been pre-heated) and scorched. Too bad. A better chef than me would have had on hand a personal blow torch, but the box said broiler so broiler it is. Give me credit for the ramekins, people. Those are specialty items, too.

So now I know better. I found this product in the instant pudding aisle (where the cake mixes and frosting tubs are, too) on the very top shelf. There were a couple different brands of instant flan that I saw, including one by the same manufacturer, but I haven’t made those yet. The box makes eight servings, and I just don’t have the entertaining scheduled to make it worth it.

So this brings us to the main part of our program–the entree, as it were, of tonight’s events. Not the pork loins that I bought pre-marinated because they were close to the expiration date and on sale two packs for one. Those I just put in a baking pan and baked for 45 minutes. I didn’t do any fancy pre-searing with the omelet pan (yep! still skilletless!) and then pop the whole contraption into the oven. This time, I just risked it. The recipe I used as a guide (just for cooking times) said thirty minutes per side, but I have learned my lesson. Thirty minutes in, check with a meat thermometer, fifteen minutes more, check again, stop one degree short of the target, and let them finish stewing in their own juices out of the oven. You know what? They tasted really good. I didn’t dry them out at all! This is a huge milestone for me and I can’t even really write about it because they came seasoned and it was no effort at all. I even served it with frozen green beans. How lazy is that? I did steam them first.

So after dinner I start thinking about how were carving our pumpkin tomorrow and how it would be nice to serve something sweet with it, and how there are two giant cans of pumpkin squish in the cupboard taking up a lot of space that actually expire in a few months (I’ve been meaning to make pumpkin soup out of them for a good year or more now), so I went looking for a pumpkin bread recipe that used canned pumpkin and not fresh (because I am not in the mood this lifetime to cook down my own pumpkins, especially when the cans of pumpkins don’t have any salt, sugar, or preservatives added). This Downeast Maine Pumpkin Bread recipe listed on AllRecipes.com by Laurie Bennett was the first hit. I checked it out. 1,900 reviews and a five-star rating. Dude. Those numbers are good. With a pool that big, do you realize how many hundreds of people have to give it a five-star rating to keep that fifth star from turning halfsie? I was quite excited.

Long Story Short: Awesome. Easy, tasty, fragrant, beautiful color. Oh my god, this was good.

Long Story Longer: So I only had giant cans of pumpkins and not the fifteen-ounce can called for. No problem, right? I’ll double the recipe. I actually had like 18 eggs in the house, so using eight at once has hardly made a dent in the tray. Seven cups of flour was a little cumbersome, but I planned ahead and chose Nested Bowl #10 of 10 (see above). It got very full, but I was careful, so stirring in the spices to the big pile of sifted flour that towered above the rim was merely an exercise in patience and not an episode for the dustbuster. I was going to use my eight-cup Tupperware pitcher/measuring thing with the spout, and went so far as to empty thirty ounces of pumpkin mix into it, but when I saw how much flour I had I knew there was no way I was going to be able to add it to the liquids in that container. So I reluctantly got my big silver mixing bowl that I really try only to use for popcorn. I scraped the pumpkin into it, and then added eight eggs, and then two cups of oil, and then a cup and a third of water, and then six cups of sugar, and filled the damn thing to the brim. Once again, I was able to carefully mix it (with an electric mixer) without spilling it, but I had to find yet another container to pour it in so I could add the flour. I ended up using my tall, twelve-quart, HEAVY stew pot. Such a pain. I can hardly see into it when it is on my countertop, and my forearms got all sticky trying to stir the flour in, and it was a bitch to get the batter out and into the pans. I ended up getting a cereal bowl.

Another slight hitch: The recipe calls for three 7×3 loaf pans. I have two 9×5 loaf pans and a third slightly smaller. I read some of the comments and reviews for the recipe and some people made do with the 9×5s so I went for it, expecting to fill all three and still have muffins. I filled two pans and had only enough batter for six muffins. Now I started questioning my ability to do math, but now my arms are far too sticky to allow mental computations and I decided to ignore the mismatch. Turns out I way overfilled the loaf pans. By way overfilled I mean WAY. In hindsight it seems perfectly obvious that four eggs and a teaspoon of baking soda per pan would puff this mofos up, but culinary foresight is not something I have yet.

On the Muffins: I put the muffins in those Reynolds Free Standing Baking Cups or whatever the fuck they’re called (I’ve linked to them twice now and I’ll be damned if I go try to find it) but I know how to use them correctly. Wax paper in the aluminum, bake, fine. The muffins cooked to perfection in thirty minutes. Amazing. They are so pretty in the silver cups with the rounded tops, just slightly breaking apart like bread does.

The loaves took more than an hour to cook, perhaps an hour and a half. I’m not really sure; after the first 50 minutes were up I kept setting the timer for ten minutes at a time. Obviously, the larger pans were a factor, but so was the height of the loaf. At 50 minutes the tops had risen so high that they were getting burned. I moved the rack down to the lowest setting, but then I cut the burnt tops off the loaves and put them back in. The middle of the bread was still quite gooey in both pans, and rose high again as they baked. You might think it’s odd that the top edges of these loaves are pretty dark while the center is golden, but the shape looks almost like normal bread. You certainly wouldn’t guess that I had detated the capas.

On the Ingredients: Each recipe reviewer made some remark about an alteration to the recipe, so I was inspired to change it myself. I added two teaspoons of vanilla to the doubled recipe, and instead of six cups of white sugar I used four cups of white and two cups of brown (because I didn’t want to use up all the white sugar I had in the house). The bread’s spices include two that aren’t my favorite: nutmeg and cloves, and I thought the batter was a little smelly for it. But they bake together wonderfully, and my big fear that it would taste like a spice cake was unfounded. It’s actually very vaguely on the spicy side. It almost hits you after you swallow it. (I ate some of the loaf tops that I’d cut off.) I think that’s the ginger–there’s not enought cinnamon, I don’t think, to be spicy. I really like the combination and it’s one I never, ever would have used on my own.

On the Wine: Well, yeah, I was drinking this whole time. It was a Woodbridge (By Robert Mondavi) Merlot, 2006 and it’s kind of grape juicy. Yeah, yeah, I know wines are made from grapes, but this was too light or two sweet or something. I choked down two glasses of it but i wouldn’t buy it again. I’d drink it again if it were served to me because, well, the antioxidants, but it’s one to skip (says my unrefined palate).

Highlights:

Grinding whole cloves in the coffee grinder because I don’t have a little mortar and pestle or a jar of pre-ground cloves. The smell was nice and the clove explosion exciting. Plus it’s always fun to use a gadget.

Watching Nesting Bowl #7 of 10 slide off the dish rack, bounce of the tile counter, and clatter to the tile floor, and then picking it up, rinsing it off, and rearranging the dish rack so it doesn’t fall off again. It scared the crap out of the cat, and I don’t want to wake up to it in the even deader of night (why am I still up?). Nary a ding or chip. God Bless Tempered Glass!

Eliminate fruit flies naturally

Welcome!

Urban Green Girl is no longer hosted on WordPress, learn how to get rid of fruit flies naturally on my new URL www.urbangreengirl.com

The presidential race is heating up, Barack Obama has chosen a running mate-Joe Biden (said Bye-den), and after the Republican convention so will John McCain, that name sounds familiar, remember the Die Hard Movies, John Mclean, played by Bruce Willis.

So in honor of this hodgepodge I suggest sitting down in front of the internet with a bowl of nachos and cheese and my family’s famous tex mex while watching the politics unfold.

Here’s where you need to be creative. In a ramekin make the following layers:

Base: Refried beans
Guacamole
Salsa
Sour cream
Cheddar cheese on top with black olives and hot jalapeños’

Enjoy the race!

Jantar gostosinho preparado pela irmã da gente é sempre bom d+ né! Minha irmã manda bem na cozinha e no feriado preparou o nhoque recheado e uma mesa linda para receber nossos pais, eu e meu amor. Lógico que o Billy apesar de não jantar, sempre participa de tudo.

A parte especialmente preparada foi a sobremesa, visto que ela estava me devendo essa apresentação faz algum tempo. É simples de preparar e maravilhoso de saborear.

Ingredientes

6 Claras em neve

300 gramas de goiabada mole

1 Lata de creme de leite

Catupiry a Gosto

Bata as claras em ponto de neve, depois misture (cuidadosamente) a goiabada mole.

Divida a mistura ocupando 2/3 de cada ramekin. (Pode preparar na hora ou congelar para depois).

Para a calda, bata o creme de leite acrescentando catupiry a gosto. Assar o Suflê em fogo baixo, ficar de olho, o ponto é quando ele levanta e fica levemente bronzeado.

Tirar do forno e servir ainda quente, cada um coloca a quantidade que deseja do creme em sua porção.

Rendimento 10 porções.

Essa receita também esta publicada aqui