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Try Our Chocolate Treat and Gelato with a Japanese Delight!


Triple Your Chocolate Treat for the Lover That Is In You with a Gelato!

Ingredients:

Top: Dessert cheese shavings (e. g. French Comte imported cheese) (grated).

Almond slivers.

Icing sugar.

Fine English strawberry compote (high-pectin) (store-bought).

Sauce (base for decoration and flavour):

Pomegranate molasses

Orange triple sec liquer

Honey

Lemon juice

Granulated sugar

Triple Chocoholic-Cheese Shortcake:

In short, combine dry ingredients (flour, sugar, baking powder or soda, salt) and

cut butter until consistency of cornmeal. Blend in other ingredients of eggs, milk and

sweet choco-syrup concentrate (1:6 v/v) and cottage cheese (1:2 v/v). Bake for 25 mins.

in a 175 deg. C oven.

This makes a fine-enough after dinner dessert even for exotic fare, not just tea or coffee.

try it with your favourite Japonaise Nigiri sushi delight, for example (see below)!

The Essence In a New Creamy Gelato.

A new concept iced gelato is an apothecary's collection of herbs & spices, complete with tree leaf sugar.

Try these old and new blends in a smooth, light and tasty albumin (store-bought), creamy mixture.

Old Standards:

(a) Vanilla

(b) Mint

(c) Ginger Candy

(d) Green Tea

New Offerings:

(a) Spicy vanilla bean with brown sugar (cinnamon, cloves, allspice & nutmeg).

(b) Rosewater with vanilla caramel.

(c) Purple yam, vanilla bean and pomegranate molasses.

(d) Avocado, vanilla and green tea.

(e) Herbal tea with pomegranate molasses.

Get the churner going!!!

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

​

#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

​

#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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