Princess Lottie has been at it again. So sinful I’m absorbing calories just looking at them. Nanimo bars a Canadian invention and Cherryripe bars inspired by an Australian confection, this plate epitomises diplomacy degustation…
Tags: australian, cake, cherry, chocolate, coconut, cream custard, dark chocolate, lottie, nanaimo bar, princess lottie
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Princess Lottie made this gorgeous chocolate log filled with fresh cream and served sprinkled with raspberries. And just because Waynsee likes them we had dragon fruit halves served on the side. It was spectacular! If we hadn’t eaten so much before I’d have had another slice! See the recipe and make it! Yummy!
Ahhh…reminiscing I am, over Princess Lotties superb Christmas 3 bird roast, aptly named a ‘Partpheasen’, being a partridge in a pheasant in a chook, with layers of a superb sausage stuffing. All accompanied by perfect roast vegetables.
We’ve been meaning to try this one for a while but we’ve been waiting for the right occasion. No vegetarians or ‘I only eat fish’ people, just meat lovers welcome on this particular occasion.
2(or 3)? kilos of pork shoulder slow roasted in the oven for 8 hours. Enough to make your flat smell like a carvery, but definitely worth it as the meat tenderly falls off the bone, and the crunch of crackling makes your mouth water as you’re serving up.
Mmmm… Suggestion for the next day – have a light salad! No meat, but maybe some fish though.
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Since Princess Lottie joined an online cooking challenge (bit like a book club), she’s been presented with numerous recipes and dishes to make each month. One such challenge was to produce the national Vietnamese treasure of Pho. Being of Vietnamese origin, her husband Wayne, naturally wanted to partake, and do it the long way. I, on the other hand wont do it, but I will eat it with. Anyone recommend the best pho in London? Otherwise read on to make your own.
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‘Really easy to make and so much better than shop bought.’ The princess is not usually one to take the simple culinary option, but sometimes the simple things really are the best! I can vouch for this super simple starter accompanied by fresh fresh crunchy raw veg or ‘crudites’ as some prefer to call them….
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As if one desert would ever be enough when Lottie is in the kitchen… On top of the superb white choc cardamon mousse, this Cloud cake made sure we were all as loved up as the anniversary couple on a massive carb high. This cake is flour free and instead relies on the beaten egg whites to raise it’s dense dark chocolatiness.
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When Princess and Wayne had their anniversary party, my absolute favorite treat was this divine fragrant mousse. It was surprisingly light, creamy and exotic due to the delicate cardamon and bay flavor. The tiny cups looked beautiful and delicate and a few people could not stop at one…
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