It’s starting to look a lot like Christmas.
There are so many things to love this time of the year it’s hard for me to choose a favourite.
But Christmas cookies are definitely amongst my favourite traditions and I always bake a few of them in case anyone is still hungry after the festive feasts (nobody is but the cookies still get eaten…).
And this year, those rustic but rather wonderful Peanut Butter Cookies will definitely be part of my selection! Continue reading “Rustic Peanut Butter Cookies”
I’ve recently re-discovered Golden Berries (also called Inca Berries, or Physalis).
Relatively difficult to find in the UK just a few months ago, they seem to have become more and more popular and I start seeing them everywhere nowdays. Which is perfectly fine by me.
Not only do those small golden, cherry tomato-like look lovely enclosed in their papery shell, but it’s also packed-full of anti-oxydants, vitamins and even has anti-inflamatory properties.
And covered in good quality, magnesium-rich Ecuadorian dark chocolate, it’s quickly become my favourite snack!
Making a big bowl of those will barely take you 10 minutes, and I swear you’ll be glad you use your time this way!
Chocolate-dipped Golden Berries
Ingredients: 100g fresh Golden Berries, 80-100g good quality dark chocolate (I used the perfectly balanced Hoja Verde 72%)
1. Melt your chocolate using the double-boiler technique.
2. When it’s melted, dip your berries in the chocolate and set aside to dry on a sheet of greaseproof paper.
I think those would make a brilliant addition to any chocolate dessert for that extra bit of wow factor we’re all after when entertaining. Or why not serving them with coffee for an indulging, yet healthy end to a meal?