Eton Mess isn’t necessarily the first thing that you’d think of as a light and totally moorish summer dessert. But here is a case where you can have your Eton Mess and eat it.
For the non British: Eton Mess derives its name from Eton college (known as the school of the British crème de la crème). It has been served at the annual Eton-Harrow cricket match since the 1930’s. Originally, it was a composition of strawberries and cream or ice cream. Meringue was only introduced in the 1970’s. Mess comes from the presentation of the dish. It might as well just be a gloriously messy Pavlova.
Continue reading “Summery Eton Mess”
The end of the asparagus season is approaching, last chance to post one of my favourite starters including this succulent vegetable. This recipe – or let’s rather call it an ingredient list – is prepared in 15 minutes, is bursting with health thanks to the asparagus and the poached egg and has an absolute WOW factor – one of my favourite dishes to serve at a dinner party or when in a rush. Continue reading “Grilled Asparagus with poached egg, Parmigiano and truffle”
Don’t you love those recipes that give you lots of alternatives?
Starting your day with this delicious ‘Spiced Rhubarb and Strawberry Breakfast Parfait’ can turn any day into a happy one. This parfait is a composition of rhubarb compote and greek yoghurt which perfectly complement each other, the tart sweetness blending seamlessly with the softness of the yoghurt. Endlessly versatile, you can easily transform this fruit and vegetable mix into a decadent dessert or a crumble with a few minor tweaks. What about serving it with a vanilla panna cotta (just omit the basil in the ‘Basil Panna Cotta’)? Continue reading “Spiced Rhubarb & Strawberry Breakfast Parfait”