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”
So, the Bellini Party goes on with a wonderfully sensual mix of peaches, blueberries and vanilla. A truly imperial mix! The colour is a vibrant shade of purple – perfectly reflecting the summer mood (although it looks slightly somber in these pictures – of which more later). Continue reading “Bellini Party – The Imperialini”
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”