For those of you that know me, you will already know that my favourite dessert is tiramisu! I think it’s a super versatile dessert that can satisfy any sweet craving.
However, I had to say goodbye to this perfectly delicious sweetness because unfortunately it contains gluten, BUT, my wonderful resourceful half discovered gluten-free biscuits exist out there in the world (e.g. here) and decided to surprise me by making tiramisu as our Christmas dessert! It was perfect and, oh boy, we will be making this all the time! Continue reading
It’s Sunday and I think this recipe is worth the wait. I’ve used this recipe at many of my events and it was a huge success, so here is the secret. Enjoy, and happy first Advent!
Gravlax à la adelina
Serves 15 people – as an appetizer
2 large fresh beetroots
1 orange (zest of)
2 lemons (zest of)
2 juniper berries (bashed)
6 tablespoons rock salt
2 tablespoons brown sugar
50 ml gin
800 g side of salmon (from sustainable source – good quality fish makes all the difference)
1 small bunch fresh dill (finely chopped)
4 tablespoons freshly grated horseradish
50 ml gin
Blend all ingredients for the beetroot cure and engulf the salmon with it. Place the fish over night or 24 hours in the fridge so that all the flavour can seep into the salmon. The next day take the salmon out of the fridge and gently rub off the beetroot cure. Place the fish on clean wrapping paper and proceed to blend all the ingredients for the herb cure and spread it all over your salmon. Place fish back in the fridge over night or 24 hours. Next day gently remove the herb cure and start to slice the fish into 1 mm slices, trying to avoid the bottom skin of the fish. Strong tip/suggestion: use a very sharp knife – it will make your life a lot easier. You can then place the sliced gravlax on a baguette slice and serve it with honey mustard and fresh dill.
This is a great recipe to use when you are entertaining guests or to bring to pot luck parties. You will look like a star! The fish lasts up to a week (make sure it’s properly refrigerated). This holiday you can impress yourself by trying this recipe and sharing your results with people.
p.s. I would love to see pictures of your results – I’ve attached mine below:)
With the 1st of November comes a new tab feature on my blog called ‘recipes’. I am very excited to share with you some of my favourite dishes that I often make.
To inaugurate the recipes section, I will start with a dish that surprisingly involves maple syrup and it is gluten free :). I hope you all enjoy it as much as I do. Please free to share your own favourite pancake recipes below so that we can start to create a sharing platform! Continue reading