Fig chutney

From our neighbours Albert and Marilou we got loads of figs! So we have decided to make a fig chutney.
The recipe is from an American foodblogger, David Lebovitz, and I've changed it a bit.

This quantity is for 500 grams; I used 1 kilo, which yields 3 jars of chutney.

Shopping list:

1 tablespoon sunflower oil

1 large red onion, peeled and finely chopped

2 centimeters fresh ginger, peeled and finely chopped

120 grams soft brown sugar

125 ml (apple cider) vinegar

Juice and zest of 1 lemon

1 apple (optional)

100 grams raisins or other dried fruit (if using high-quality raisins, there is no need to soak them)

1.5 teaspoons mustard seeds

1 small cinnamon stick

Pinch of salt

Pinch of ground cloves (I didn't have any, but star anise worked fine)

Pinch of finely ground red chili pepper or hot paprika powder

500 grams fresh figs (remove stems and cut into pieces)

How to make it:

Heat the oil in a large pan over medium-high heat. Sauté the onions, stirring constantly, until they are translucent. This takes about ten minutes.

Add the remaining ingredients, except for the figs. Let the mixture simmer for about twenty minutes, then add the figs and cover the pan with a lid. Cook the figs for another five to ten minutes until they are soft and tender. Be sure to taste it along the way!

Remove the lid and cook for another five to ten minutes over low heat, stirring continuously. The chutney should now have thickened to a jam-like consistency.

Transfer the chutney into sterilized jars, turn them upside down, and let them cool.

Bon appétit!

Home made tomato tappenade

 A delicious dip, and tastier when you make it yourself.

Shopping list:

1 Jar of sun-dried tomatoes

A piece of Parmesan cheese, about 40 grams

A little basil (a few leaves)

Pine nuts (2 tablespoons roasted in a dry frying pan)

Garlic, about 2 cloves

A little pepper (I omitted salt because the cheese is salty enough)

Optionally, extra olive oil

How to prepare it:

First, roast the pine nuts; stay close by because they burn quickly... and in a dry frying pan.

Put the tomatoes in a blender/immersion blender or whatever you have; scoop them out of the jar and save the oil, as that will be added later.

Then add the rest.

Mix everything together with the oil until you have a kind of spread; taste it first before serving.

You can eat it with breadsticks, but if you run out crisps or nacho's will do the job too !

Delicious with breadsticks (but also with chips 😉) Success guaranteed!

Tagine with drumsticks

 

My Cookbook Collection

 

A Peek Inside My Cookbook Collection

People often ask me about the cookbooks that grace my bookshelf. After a recent move from the Charente to the Lot-et-Garonne, I took the opportunity to declutter and let go of several smaller cookbooks that were gathering dust. These books have thankfully found new homes, making space for the gems I truly cherish. So, let me share with you the selection that now sits proudly in my cupboard.

Super Dushi Chef by Jurino Ignacio

One of the most exciting additions to my collection is Super Dushi Chef by Jurino Ignacio. This cookbook is not just a collection of recipes; it's an experience. Ignacio has skillfully incorporated modern elements like gadgets and QR codes, making it a dynamic and interactive guide for any culinary enthusiast. It’s a fantastic resource that offers much more than just culinary instructions, providing insights into techniques and flavors that inspire creativity in the kitchen.

Couscous salade but different

Whatever you do, don't get the ready-made couscous salad they sell in supermarkets.

For 4 people, you need to buy:

Shopping list:

300g couscous

1 vegetable bouillon cube (Maggi)

1 cucumber

200g feta

200g mango *

250g roasted bell pepper **

100g walnuts (optional; I don't like them)

1 dash of olive oil

1 tablespoon honey

1 bunch of fresh mint

GOLDEN TIP:

Add pomegranates for a deliciously fresh and crunchy bite.

* If you cannot buy fresh peaches, then buy a tin
** If you don't have time to roast the peppers, then buy roasted peppers in a jar (it tastes great).

How to prepare it:

Heat the amount of water indicated on the couscous package in a pan and bring to a boil. Add the vegetable bouillon cube and stir until dissolved.

Remove the pan from the heat and add the couscous. Stir briefly and cover the pan. Let this sit for 5 minutes so the couscous absorbs the liquid. Then fluff the grains with a fork.

Cut the cucumber into half slices, the roasted bell pepper into strips, and the mango into cubes. Finely chop the fresh mint and also cut the feta into small cubes.

In a small bowl, combine the honey with the olive oil and add a pinch of salt and pepper. Stir well to create a dressing and then add it to the couscous and feta salad.

Now, stir the chopped vegetables, mango, mint, and walnuts into the couscous and mix well. Finally, add the feta cubes and stir gently to prevent them from crumbling too much.

You can serve the couscous and feta salad lukewarm or let it cool in the refrigerator and eat it cold.

This salad will keep in the refrigerator for up to 2 days.

Unfortunately I didn't take a picture, but I'll give you some useful tips.

Roast a pepper on gas stove    (video)

Roast a pepper in the oven      (video)

Roast a pepper in the air fryer (video)

How to remove pomegranate seeds  (without making a mess)    (video)

Serrano ham, Charentaise melon ... and......

 ..... burrata!

An easy and delicious summer lunch or appetizer.

Shopping list:

Serrano ham (or another cured ham, whatever you like)

Charentaise melon (also known as Cantaloupe)

Burrata (the special Italian cheese)

Fresh mint leaves

And how to prepare it:

A beautiful plate can do wonders. I used a black plate for color contrast.

You can see the plating in the photo. You can also make balls from the melon, but that takes a lot of time and you'll lose some pieces of this delicious fruit.

I sliced the melon a bit thinner than usual so it lays flat.

A glass of dry white wine (everyone loves Sauvignon Blanc) makes a real statement.

Monica Galetti's Quick Tarte Tatin

Being a fan of Master Chef UK, I recently watched Chef Monica Galetti making a quick tarte tatin. As you know I do like a good tarte but not very good in making it myself, so this recipe sounded great!

She had a one-persons frying pan, but I didn't have which means more tarte ! I have put a link underneath the recipe of the video of Master Chef.

Shopping list: 

3 Apples (depending on the size of your pan)
Christal white sugar
Real butter
Frying pan with handle that doesn't melt in the oven.

How to prepare the dish:

In a frying pan (make sure that the handle can also be put in the oven and does not melt), cover the bottom with slices of butter and press down.

Sprinkle crystal sugar over it and it will caramelize in the pan.

Peel apples, remove the core, and cut them in half, i.e. into strips without cutting through the apple. (like you do with a Hasselback potato).

Place the apples on the sugar and then put (ready-made) puff pastry over it; and tuck the apples in a little. Let it 'bubble' on the stove for about 10 minutes.

Then make some slits in the puff pastry with a knife and place the whole thing in the preheated oven at 210 degrees for about 30 minutes.

Don't forget to put on your oven glove because the handle is very hot.

Allow to cool slightly and then place the tarte upside down onto a wooden board so that the caramel stays on the board and not on your counter.

Of course it is delicious with a scoop of ice cream or custard with/without a splash of cognac.

I should have used 3 apples in stead of 2 I noticed later, but furthermore it was very tasty and juicy.

The video is here: Monica's Tarte Tatin on Facebook

Gnocchi with boursin, spinach and chicken

A quick but very nice dish, originally from 'Keukenliefde' and modified by me.

Shopping list:

400 g gnocchi (I used the fresh one which you fry in the pan in butter/olive oil)

300 g chicken fillet, cut into strips

1 onion, peeled and finely chopped

2 cloves garlic, finely chopped

300 g fresh spinach

Large handful of cherry tomatoes, halved

250 g boursin*

Milk

How to prepare the dish ?

I started to make the boursin sauce.
Put the boursin in a saucepan with a good splash of milk so that it becomes a sauce; I just put too much milk in it which made the sauce a bit thin. You can refill, you can't take it out!

Sprinkle the chicken strips with salt and pepper (I didn't do that because the dish comes together quite well without extra seasoning). Heat some oil in a frying pan and let it get very hot. Fry the chicken in the hot oil until golden brown and done, then shovel onto a plate. Set aside for now (otherwise it gets over-cooked and dry).

Sauté the onion and garlic over low heat in some oil until soft.

Turn the heat up to high and add the spinach. Let the spinach wilt. Stir the boursin into the spinach and let the sauce reduce slightly over medium heat for a few minutes.

Heat some butter and olive oil in a frying pan and fry the gnocchi until it starts to brown on the outside and it gets a crispy crust. You have to toss around a lot and it's ready in about 10 minutes.

Put the chicken back in the pan together with the cherry tomatoes to re-heat.

If you don't like gnocchi, you can use spaghetti/macaroni, etc. in stead.

* Our friend René gave the tip to make your own boursin.

Recipe Boursin

200 gr cream cheese or dairy spread 
1 tbsp garlic powder
1/2 tbsp onion powder
pepper and salt
1 tbsp chives, finely chopped.
1 tsp dried thyme

Preparation

Mix the cream cheese with the rest of the ingredients. Taste to see if it is to your taste. Add if necessary, some extra herbs, pepper or salt.
You can also use fresh garlic, but it's quite strong compared to the cream cheese. You can buy the dried onion powder and garlic powder at the market, the better greengrocer, the Turkish supermarket and reform or spice shops.
Leave the mix in the refrigerator for a few hours so that it can set and the taste of the garlic and herbs can absorb well.

Bread pudding

Today again there was a lot of French baguette left and since -in general- French bread isn't very good to freeze, I was looking for another way to use it in stead of throwing it away.
And Google never let me down. I found a recipe that I modified a bit and the result is absolute great. It tastes a bit like a Dutch 'Oliebol' !
The guests tomorrow are in for a treat.

Shopping list:

300 grams of (old) bread (leave the crust on)
500 ml milk
175 grams sugar
1 sachet vanilla sugar
cinnamon (to taste)
4 eggs
optional: 1 apple and 50 grams raisins (they make it taste like 'oliebollen').

How to prepare:

Pre-heat oven on 180 degrees

Tear the bread and put it in a bowl.

Heat 500 ml of milk with 175 grams of sugar. Pour it over the bread and let it soak for a while. When it is well soaked, push it with a spoon or with your hands. Add a sachet of vanilla sugar and cinnamon and beat 4 eggs and pour this over. Stir everything well. Add 50 grams of raisins and an apple in pieces. 
Pour the mixture into an ovenproof dish.

Put the bread pudding in a preheated oven at 180 degrees for 45-50 minutes. The pudding should be set in the center and light brown.

Let it cool down before you dive in.

I used a small ring to make nice portions once it cooled.

You can keep it fresh for 5 days in the fridge. No need to re-heat it before serving.

Festive Brunch idea's

No recipe today, but I'll show you the pictures of brunch idea's, which I prepared for our daughter's birthday last year.

Eggs Benedict with salmon made by my husband.

Savory dish

All you can eat dessert

Some useful information

Pasta with stir-fry vegetables (vegetarian, with meat option)

Too many veggies that needed to be finished up and what a splendid dish!
 
For 2 people:

Shopping list:

200 gr. Fusili (or other pasta, but not spaghetti)

Bag of spinach

1 Small zucchini (courgette)

250 gr  (Mixed) mushrooms

1 Clove of garlic

1 Shallot

200 ml Cream

Small bag of grated cheese

Olive oil (butter is also possible, but I've used oil)

Pepper

100 ml Vegetable stock (cube)

How to cook it:

Preheat the oven (180 gr). Cook the pasta in water according to package (better under- than overcooked)

Cut the mushrooms and zucchini (courgette) into slices.

Finely chop the shallot and garlic.

Saute the shallot and garlic in some olive oil and add the zucchini. After 3 minutes, add the mushrooms. Stir-fry until colored and finally add the spinach. Season with pepper.

Add the vegetable stock and the cream.

Drain the pasta and mix with the vegetable sauce. Place the mixture in a large baking dish and sprinkle over the cheese. Place in the oven until the cheese has melted nicely.

Note:
For a non-vegetarian meal, fry some cubes of chicken breast in a separate pan and after it is cooked, toss it through the vegetables/pasta in the oven dish.

Prawns Chinese style

We still had a prawn ring in the fridge and I thought we would use them in our dinner, instead of during our aperitif.

A surprisingly tasty meal which I will share with you.

Shopping list:

200 grams of prawns

¾ Red chili (remove seeds)

1 leek

150 grams Chinese wok vegetables (frozen or fresh)

200 grams Noodles

½ Lemon for the juice

Sweet Chili sauce

2 tsp 5 Spices 

Sunflower oil

How to prepare the dish:

First boil the noodles in water for about 5 minutes and then rinse immediately in a colander with cold water. These go later in the wok or frying pan.
Remove the tails of the prawns.

Chop the chili very small. Cut the leek in rings and wash them.

Put a splash of sunflower oil in the wok or frying pan.

Add 2 tsp 5 spices

Then add the chili, leek and wok vegetables

If they are crunchy, add the prawns

Pour the juice of half a lemon

Add a generous 2 tbsp sweet chili sauce

Finally, add the noodles and mix everything together making sure it's warmed all the way through.

Cinnamon rolls

Out of necessity, because the supermarket that gets delicious bread from the real baker is now closed on Sundays, I had to become a 'baker' myself. I only make this for guests because not all ingredients are always available.

After watching a lot of videos how to make the best, the 1st batches were too small and the the stuffing had run out.  You can also make them from puff pastry, but they are less tasty than from 'croissant dough'. Yes it can be that simple.

Shopping list:

1 can of croissant dough (usually in the refrigerator of the supermarket with the puff pastry). You get 7 buns out of them.

Cinnamon (needs about 1.5 tsp; matter of taste)

Caster sugar (light or dark brown) about 2 tb

Butter (10 grams needed)

Milk (to give the buns a nicer colour)

Muffin cases (paper)

muffin tray

Optional: raisins, syrup, apple, sprinkle with icing sugar (if you really have a sweet tooth).

How to prepare them:

Pre-heat oven on 190 degr. C

Roll out the dough and cut in half exactly, because these will put on each other later.

Pinch the holes in the dough.

Melt the butter and spread it on 1 slice of dough.

Mix the sugar and cinnamon in a bowl and then sprinkle over the buttered dough.

If you want to add raisins/apple (size of the raisin), you have to do it now.

Now take the long side of the dough and roll it up as tightly as possible.

Place this on the other sheet of dough (these holes must also be closed) and roll it up.

Cut 7 equal pieces with a knife.

Put the pieces in their muffin paper case and then in the muffin tray.

If you want to add a drop of syrup, now is the time.

Then brush the dough with milk.

Your cinnamon rolls will be ready in about 13 minutes.

I let them cool on a tray and then replace the muffing cases because they are sticky, but you have to know that yourself.

Good-luck and I look forward to see your result.

Meatballs from Morocco

While I was looking to buy a Masala Dabba (that is a tray where you can put your Indian spices, traditionally every Indian family kept there its own mixes) I came across an on-line shop with all kind of spices, called 'Mes Epices'. I bought Ras-el-Hanout spices with is a Moroccan spice. I will give you the recipe of the meatballs and the gravy.

 (Masala Dabba)

 (If you look properly you can see my name)

Shopping list:

For the meat balls you need: 

350 gr mince meat (gives you 6 balls)
2 ts (generous) of Ras-el-Hanout
1 ts garlic powder
1 ts chilly(sambal)
1 egg
breadcrumbs

For the gravy you need:

1 (red) onion finely chopped
2 cloves of garlic finely chopped
1 ts chilly (sambal)
1 (generous) ts of Ras-el-Hanout
1 vegetable cube
ca. 250 ml water

How to prepare the dish?

Mix the mince meat with all above ingredients, make balls and let them rest for 30 minutes.

Then fry them a few minutes in butter with olive oil until light brown and take them out of the pan.

Fry the onions and garlic in the same pan until soft, then add the rest of the ingredients to make the gravy. Can you smell it already?
Put the balls back in the pan, and let them cook for 30 minutes on a low heat, turn them from time to time.
If the gravy is too thin (take the balls out), add some flour, just the way you like it and stirr it, and put the balls in again.

We ate this with a pearl couscous salad. Pearl couscous has to be cooked like a pasta and is so much nicer than ordinary couscous.

                                            Bismillah

Dutch rolls

If you have lived in the French countryside for 14 years, you will quickly tire of the breads they have here. Now that I have not long ago given the food processor a place of honour on the counter, I also use it! So this time it became sandwiches and it's so easy. The recipe is from 'Marielle in the kitchen' with a small adjustment here and there.

Success, it will certainly work.

Shopping list:

500 gr flour for bread (I also made a batch with 'normal' flour, but the dough rises less and the inside is firmer, less fluffy. So I go for the bread mix) 

10 gr of salt

10 gr white normal sugar

10 gr dry baker's yeast 

25 gr butter

25 gr margarine

1 egg

230 gr (cold) water

How to bake it:

Put all ingredients in the bowl of the food processor and knead a nice dough. I used my food processor for this and let it knead for 7 minutes. Or knead by hand in about 20 minutes.

Divide the dough into 12 pieces of about 70 gr each and round the pieces of dough. (See instruction video here how to 'round' them and take the air out of the dough) 

Let the balls come loose under a plastic (sandwich) bag in 10 minutes.

Flatten the balls a little. Place them evenly spaced on a a baking paper tray.

Fill a roasting tin with boiling water and place it under the baking tray.

Let the dough rise for an hour until the baking tray has risen nicely full.

Preheat the oven to 230 degrees.

Place a roasting tin with (new) boiling water in the bottom of the oven and slide the buns into the oven. Bake the buns for 9 minutes until the buns are nicely brown and done.

After baking, brush the buns lightly with some melted butter and let the buns cool on a wire rack.

And that's all there is to it. 

Keep them fresh, wrapped in a plastic bag in the freezer.

Panna Cotta

 A recipe that seems to be made by lots of people who have restaurants, but honestly I've never tried it before, but I will prepare it again. It's so simple.

For 2 persons!

Shopping list:

25 cl cream
little bit of vanilla essence (or vanilla pod)
20 gr normal white sugar
2 gelatin sheets
seasonal fruit (berries, all kinds of), to make coulis and decorate with some fresh ones.

Furthermore you need 2 ramakins 

How to make it:

Pour the whipped cream into a saucepan and heat to just below boiling point. Meanwhile, cut the vanilla pod open lengthwise with a sharp knife. Scrape out the marrow and add to the cream together with the sugar. Heat on low heat for 10 minutes while stirring.

Meanwhile, soak the gelatin in cold water for 10 minutes, squeeze and add to the cream. Stir until the gelatin has dissolved. Divide the vanilla cream over the ramakins. Place covered in the refrigerator for at least 4 hours.

Make a coulis from the seasonal fruit (or buy it), I have used a frozen mix of berries and mashed them, and put some fresh berries as garnish.

Take out of the refrigerator and keep the bottom of the timbales rotating for 15 sec. under the hot tap. Or use the old fashioned knife!  Place each panna cotta on a plate. Serve immediately.

Enjoy!

Lemon Curd

I had made meringues and then I was left with some egg yolks. Of course you can make an omelette with that, but I didn't feel like it. You can also use it for spaghetti carbonara, but we wouldn't eat that that night.

In the end it became a lemon curd. I had never made this before and miraculously I had all the ingredients at home and it turned out very tasty. Below the simple recipe.

Shopping list:

3 egg yolks
100 ml lemon juice
120 gr sugar
40 gr real butter, in cubes

How to prepare it:

In a saucepan, stir the 3 egg yolks with the sugar. Add the other ingredients bit by bit and stir well.

Place the pan on medium heat and stir with a whisk. During heating, the butter and sugar will melt, a nice, even yellow solution will form and after a few minutes the curd will set. Then lower the heat and let the curd heat up and bind for a while. Do keep stirring. Don't let it boil! Keep an eye on the curd and keep stirring with a whisk.

If you think that the curd has a nice thickness, then remove the pan from the heat, let it cool slightly while stirring and then pour into a jam jar. Once the curd has cooled, it is best to keep it in the refrigerator. The curd will stiffen even further during cooling.

But then what do you do with it?

1. It tastes very nice with meringues, if your meringues are not the sexiest looking ones (like mine) make an Eton Mess.
2. You can spread a layer on a cake.
3. Stir it through the yoghurt.
4. Use it as a topping on your cupcakes.
5. Eat it with vanilla ice-cream.

Apple cake

This is a sad period for the entire world and if I see that flour is hardly available in the shops, the whole of France is Baking! We still had some flour suitable for an apple cake and although I won't make it to the 'Great British Bake-off', it tasted good.
You know me, so I have changed the recipe a little, because I didn't have everything and then you have to be creative. I have used a sort of flattish baking tray.
So here it is and I hope you'll enjoy it.

Shopping list :

250 gr real butter

250 gr sugar

250 gr self-raising flour

4 eggs  (it's sounds a lot but you need them)

2 tbsp custard or 2 tbsp cornflour + vanilla extract*

pinch of cinnamon

2-3 apples (I had Pink Ladies and used 2 apples, so don't peel them all at once)

Ginger syrup or apricot jam to taste (I had apricot jam which need to be mixed with water)

* I used cornflour and a splash of caramel sauce and some lemon syrup (didn't have lemons) and it did the job as well.

How to prepare it: 

Preheat the oven to 170C

Grease a flat baking dish with butter and dust with flour or put a piece of baking paper in it.

Mix the butter with the sugar until creamy

Add the eggs one at a time, only add the next egg when the previous one has been completely absorbed.

Sieve the self-rising flour with the custard above the batter and mix it carefully.
Peel the apples, remove the cores and slice them.

Put the batter in the mold.

Place the apple slices in the cake batter and sprinkle with some cinnamon

Bake the apple cake for about 50 minutes and golden brown

As soon as it comes out of the oven, brush the apple cake with some ginger syrup or some apricot jam mixed in a bowl with a little water.

It had daughter's approval which is great, because she's the one who likes baking.

Fried Fresh Ravioli

Yes, fried ravioli.....I know it sounds weird but I have made it today and it's very nice and something different.  We had it as a meal, but to be honest it's better to have it as either a starter or when hosting an apero or on a buffet it would catch your eye.

To be honest....I didn't make it up.....fried fresh ravioli??? No way. But since a while I've been following Michael from the US on Inspired by Charm  and I must admit his blog is very inspiring; not only with recipes but also with interior design and he has a very good sense of style; well my style that it.

Well enough of this....So I cooked his recipe of the Fresh Fried Ravioli with home made sauces that are yummy too!

I will link you to his recipe here Fried Ravioli and I have made his suggested sauces too which are in the link as well.

Some 'remarks'  ..... just because we're not American ;-)

- In the fresh ravioli packet (we had the beef one) were 23 ravioli (yes I counted them)
- In the recipe I have used half of the ingredients (you might get away with 2 eggs)
- When you see 'half and half' in the recipe....it's meant to add milk and cream to the eggs, but I did just some milk.
-Don't worry about the different types of flour/breadcrumbs ..... I used the ones I had in the cupboard.

A must!

- Make your own pesto sauce/tapenade
- The ranche sauce is really nice; and I didn't have sour cream but I used creme fraiche in stead.

Let me know when you have made it!

In the meantime follow Michael on Inspired by Charm (link on top)

And finally....yes, we're there.... some of my photos!

Pesto sauce/tapenade

Puff pastry tartelette

If you didn't know it, I will tell you now that I cannot be named 'Queen of Cakes', not even a princess.
So desserts are always quite an issue for me. Because they have to look like 'eat me now' and should be equally good as well.

But ready puff pastry is my big friend, although it's a pity that in France you can not buy it in little squares but only as a circle. 
Because I wanted a minimum of 4 rounds gateaux, I have used the whole pastry.



Shopping list:

1 Ready puff pastry (if you're not sure, buy 2)
1 Big pot of crème fraîche or mascarpone (I couldn't get mascarpone)
1 Bag of frozen red/forest fruit (it's not the season to get it fresh so I have used frozen)
1 Egg
1 Whipped cream (if you need to buy it in as a spray that you have to shake, then only buy the best which is 'President', the others will be flattened before they leave the kitchen.
A bit of powdered sugar
Use a bowl to make circles and cut through with a knife

Note: Although the pastry comes in a baking sheet, for better result it's necessary to use another sheet.
Make sure that if you use fruit from frozen, to put it in a bowl a few hours before using.

How to prepare it ?

- Pre-heat oven of course (read instructions of your pastry)
- Only take the puff pastry out of the fridge when you are going to use it, otherwise it gets a too high temperature which makes it more difficult to work with.
- Cut the pastry in circles
- Roll the 'edges' a bit so they are getting slightly higher, so the filling stays in, circa 1 cm.
- Make little holes with a fork
- Get the egg out, mix it and spread it over the pastry (your cat will love the left-over egg)
- Put it it in the oven, for about 25 minutes (read the instructions of your pastry first).

When ready let it cool down completely. That's what I like because you can make the pastry a bit in advanced.

- Oops the pastry has swollen, never mind....just flatten it in the middle with a fork.
- Scoop the crème fraîche or mascarpone
- Put the fruit on the mixture
- Sprinkle with powdered sugar
- And the best part.......give it a generous portion of whipped cream.


Easy.......very
Tasty......very
Combines good with.....sparkling wine

Enjoy and let me know if you have made it.