It happend! My first class just happen last night! We had a lot of fun mixing the ingredients, listening to jazz music (as promised) and most importantly learned new things! Today I would like to share the recipes that I came up with specifically for this class.
If you are reading this article you have probably seen my Instagram page (which is totally awesome btw), or you stumbled up on the link looking for a perfect steak recipe but almost lost hope. Well, I’m here to help!
Trust me, after you open this article your life will change for good:)
Let’s be honest – setting the Christmas table is a nightmare. Every one of us probably felt like crap after an exhausting day of cooking and all you got is a glass of wine and a lazy “thank you.”
While setting your Christmas table there is literary no time for a mistake (in fact, there is no time for anything) and if you don’t know how to plan your steps accordingly, well…you’re f*cked (sorry!).
I have planned, and successfully made a lot of Christmas family dinners throughout my career, and I must tell you, that smart planning is crucial! Right now I’m about to tell you some obvious and not really think that you must keep in mind while prepping for this most beautiful time of the year.
Las week we have learned how to easily make cranberry balsamic. Now we are about to implement our precious ingredient into a nice salad.
If you are willing to add something healthy, yet fancy to your Christmas table this may be a great option.
So get ready for the Christmas recipe number three!
I love everything about panna cotta: it is incredibly easy to make, it is delicious and you can play around with ingredients as much as you like!
The traditional panna cotta is made with vanilla extract or bean, cream, gelatin and sugar but this year I decided to ditch the traditions and made my own “holiday” version. It was so darn good that our friend who happened to be at the Friendsgiving party came for the additional portion the next morning (he had to climb up the hill in San Francisco, which means a lot to me). I call it a success!
So here’s your Christmas table inspiration number two: cinnamon pomegranate panna cotta.
Thanksgiving is over, phew! Now we can finally talk about my favorite time of the year. Christmas is just 27 days away which means, it’s time to start marking up the menu (yeah, one more time friends!)
This year my attention was carried away by the 16-pound bird so no thanksgiving recipes until next year, promise! I got lucky that my guests ate almost everything I cooked, so no leftover articles either (expect it next year as well).
So, why am I here? I decided to shoot a quick recipe that you may need for your upcoming Christmas party. It is literary great on anything: from ice cream to beef, poultry or salads. It is easy to make and can be stored in the refrigerator for up to 3 month, so do yourself a favor and make it now.
The fist Portion of holidays might be over, the I bet you still feel a little bloated and uncomfortable after binge-eating all weekend.
Wit the help of Pacificpause and myself we are going to learn how to eat mindfully. It doesn’t necessarily mean that we are going to talk about healthy food but we will try to figure out how not to overeat yourself next time.
We are going to gather on December 6th in San Francisco at 6:30 pm.
There will be food and soft beverages.
For more information click here
I bet you’ve tried pureed mushroom soups many times and they may have been delicious, but… Many restaurants and packaged food manufacturers add one thing that can mess up your diet, stomach and even pallet and the ingredient is – cream.
Don’t get me wrong, cream makes everything taste better, but it can also be bad for those trying to lose weight and those with lactose intolerance. Besides that, you don’t really feel that much flavor if your soup is packed with cream.
I have a recipe that tastes almost like the mushroom soup with cream but without it. I have one secret ingredient that actually makes the entire soup. Ready? Check the recipe below then!
Holiday season is slowly flowing into the shops, supermarkets and our hearts.
Winter is probaby the most exciting time of the year. We gather together. We share smiles and thoughts. We eat. Eating is one of those things we do the best on Holidays, that’s why I decided to level up your skill.
I will be throwing a holiday bakeout on December 13 in San Francisco, so do not hesitate to stop by and learn the essentials of bread making and “hugge”.
For tickets and more information click this link.
See you soon!
After a roaming weekend, I was craving for something both healthy and a little fatty to boost my energy for an upcoming day. I have decided to make a hearty salad but was struggling with the choice of greens which I always have in my fridge. After briefly searching the internet I stumbled upon this brilliant article by Healthy Line about 26 benefits of kale. Apparently, you can benefit a lot from consuming this type of green alone, so do not hesitate to read the full article, it’s so worth it!
The choice was clear, and a bunch of kale immediately went into the bowl along with roasted delicata squash and homemade cranberry balsamic that I prepared earlier.