All this he saw, for one moment breathless and intense, vivid on the morning sky; and still, as he looked, he lived; and still, as he lived, he wondered.
Method: 1 Crumble Savoiardi biscuits in a bowl 2 Make Mascarpone cream: mix Mascarpone + 33% cream + sugar 3 Peel grapefruits & remove membranes: cut each grapefruit slice in 3 pieces 4 Arrange in the glass the following layers: 4.1 Savoiardi crumble/ Mascarpone cream/ grapefruit pieces 4.2 Repeat 4.1 until the glass is full with the colorful layers, then serve !
Method: 1 Preheat the oven to 200C (reduce it to 100C when putting meringues to bake) 2 Whisk egg whites with sugar and vanilla sugar for 5-10 minutes until strong peaks 3 Add orange zest and carefully mix it in, then separate whisked whites mixture into 2 halves and add cocoa only to one to give them different color ! 4 Now start putting whisked whites on a parchment paper in small portions. I used a cookie cutter to give them a nice shape. Well, it takes time, but with a help of 2 teaspoons one can manage it perfectly 😉 5 Put our meringues-to-be in the oven and bake for 1.5 hour at 100C 6 Do not open the oven! At best, leave the meringues rest there overnight (-: 7 Enjoy it with a cup of strong black coffee some nice and sunny Monday morning !
Listen: I am ideally happy. My happiness is a kind of challenge. As I wander along the streets and the squares and the paths by the canal, absently sensing the lips of dampness through my worn soles, I carry proudly my ineffable happiness. The centuries will roll by, and schoolboys will yawn over the history of our upheavals; everything will pass, but my happiness, dear, my happiness will remain, in the moist reflection of a street lamp, in the cautious bend of stone steps that descend into the canal’s black waters, in the smiles of a dancing couple, in everything with which God so generously surrounds human loneliness.
Vladimir Nabokov, Selected Letters, 1940-1977
Ingredients: – 125g peeled grated parsnip – 200g peeled grated apples – 250g wheat or spelt (spelt flour is tastier for this recipe!) flour – 125g full cane sugar – 1 teaspoon cinnamon – 1/2 teaspoon cardamom – 1/2 teaspoon baking soda with 1/2 teaspoon vinegar – 4 tablespoons cocoa – 50g ground hazelnuts – 50ml water – 40 ml olive oil – 1 egg
Topping ingredients: – 2 tablespoons hazelnuts
Hint: Parsnip-cocoa combination gives a really dense and delicious taste: try the cupcakes yourself, the recipe is super-easy !
Method: 1 Preheat an oven to 180C 2 Wash, peel and grate apples and parsnip to a large bowl 3 Add to the grated guys: flour, sugar, cinnamon, cardamom, cocoa, ground hazelnuts, water, olive oil and egg: mix them well 4 Add to the bowl baking soda with vinegar and mix well 5 Put the dough in the buttered muffin form and bake cupcakes for 50 minutes at 180C 6 After 30 minutes of baking add 3 halves of hazelnut to the top of each cupcake 7 Serve cupcakes with a cup of green tea and have a great Sunday !
Love... to cooking ! 