Despite this tropical heat, I couldn’t resist any longer to make some dark chocolate truffles…for it reminds me of Christmas with my family and my Swiss home.
Here is the most simple recipe:
300 gr of dark chocolate (70% cocoa)
300 ml of double cream
50 gr unsalted butter
Break the chocolate in a bowl.
Put double cream and butter in a saucepan and heat gently until the butter melts.
Remove from the heat and pour on the chocolate.
Stir the mixture until smooth.
Add some liqueur if you wish or separate in two batches and make one with liqueur and the other alcohol-free.
Let it rest in the fridge for 3-4 hours.
When the mixture is hardened, use a spoon to shape the truffles and finish them by rolling between your palms.
Roll the end product in unsweetened cocoa powder and store it in the fridge!
Adapted from Jamie Oliver’s Best Shortbread in the World Recipe from Cook with Jamie
- 250 g unsalted butter, softened at room temperature
- 125 g caster sugar (aka superfine sugar)
- 250 g all purpose flour
- 125 g semolina
Lightly grease and flour a 9″ x 9″ square metal pan.
Preheat the oven to 150 degre C. Cook for 50 minutes.
Using a stand mixer or hand-held electric mixer or by hand (remember to take your butter out of the fridge for several hours to ease the process!):
Cream together the butter and sugar until fluffy and pale in color.
Gently mix in the flour and semolina until just combined. The consistency of the dough should be soft, not sticky, and not firm enough to roll.
Press the dough firmly into the baking pan. It is important that you pack the dough well or else the cookies will break apart too easily. Prick the dough all over with a fork.
Bake until the top becomes lightly golden. This will take about 50 minutes (longer if you’re using a glass baking dish).
Place on a wire rack, without removing shortbread from metal pan to cool down. When you remove the pan from the oven, the cookie may still give when touched. It will firm up as it cools.
Sprinkle some sugar evenly on top.
Cut the shortbread before it finishes cooling. Enjoy!
Herb, garlic and chilli oil spaghetti with prosciutto
I have to share this recipe with you. This is a simple but very tasty pasta dish that will impress your taste buds. My friend Alix shared this recipe with me and it is now my favorit!
- 1 cup (250 ml) good quality olive oil
- 2 bird’s eye chillies, seeded and thinly sliced
- 5-6 garlic cloves garlic, crushed or chopped thinly
- 500 g spaghetti (Barilla no 3 is my favorit choice)
- 100 g prosciutto
- 1/2 cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- 3/4 cup grated parmesan
Chop the parsley, basil and oregano. Keep aside.
Pour the oil into a small saucepan with the chilli and garlic. Slowly heat the oil over low heat for about 12 minutes to infuse the oil with the garlic and chilli. Don’t allow the oil to reach smoking point or the garlic will burn and taste bitter.
Meanwhile, cook the pasta in a large pan of rapidly boiling salted water until al dente. drain well and return to the pan to keep warm.
Cook the prosciutto under a hot grill for 2 minutes each side, or until crispy. Cool and break or cut into pieces.
Pour the hot oil mixture over the spaghetti and toss well with the fresh herbs, the prosciutto and add the parmesan. Fresh pepper at the end. No salt needed.
Simple but so tasty!
Bon appétit !