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1 cups graham cracker crumbs, or any cookie you like
1 cup greek yogurt, very cold
8 oz (225g) cream cheese, softened
3/4 cup honey or powdered sugar
Juice of 2 limes
1 cup blueberries + some frozen blueberries for garnish
1 cup strawberries
1. In a small bowl, crush together graham cracker with a fork and set aside.
2. In a large bowl, using a hand mixer or a whisk combine together greek yogurt, honey, lime juice and cream cheese, mix until there are no longer any clumps of cream cheese visible. Divide this mixture into three equal parts into three separate bowls.
3. Using a blender, mix the first bowl of greek yogurt and cream cheese with strawberries, then set aside. Clean up the blender and repeat this process with the second bowl and blueberries. Keep the third bowl as is.
4. Layer the 3 smoothie mixtures into serving glasses to the 3/4, and top with graham crackers crumbs. Garnish with a sliced strawberry and frozen blueberries. Chill for at least 1 hour before serving. Enjoy!
Recipe from eatwell101.com
Tiramisù the most famous and copied Italian dessert
terribly simple and terribly delicious
two (but if you are really brave also three) layers of savoiardi biscuits soaked in coffee covered with a sweet cream cheese blanket made of mascarpone, eggs and lightly flavored with marsala (because everything is better gently tipsy)
everything sprinkled with cocoa powder to remember that life it's also bitter
So, my grandma on my mum’s side was not - nor did she ever care to be - all that into cooking. My mum recalls a boiled ground beef dish from her childhood that turns her green almost every time she talks about it. Also she gags on the memory of tinned, mushed peas and tongue. Then there was the rutabaga casserole....I digress....it was post war times and it’s totally understandable. Anyhow.
My grandma was a great lover of the outdoors and a woman who paused to watch and help her grandkids (myself included) to notice things like poplar leaves applauding the wind. She was a pediatrician, a darn good one, and had such a special way with little kiddos. Enter nasturtium tea sandwiches (or rollers, as she called them).
Combining her love of nature with something she knew we would find fascinating, I’ll never forget her showing my sister and I how to carefully select and pick leaves off of one of her overflowing nasturtium pots that happily grew on her back porch. We followed her into the kitchen where she took some generic brown bread and rolled it over a few times with a glass bottle until it was good and flat. Then, she spread it generously with butter. My sister and I washed the leaves and tore them up into little strips. We mixed the leaves with cream cheese, salt and pepper and covered the bread with the mixture. Then we rolled them up into little pinwheels while grandma made some strong Earl Grey tea. We all sat at the kitchen table and ate these perfect little bundles - made o so peppery with the nasturtium and o so rich with the butter and cream cheese. Washed down with the hot tea. It was perfection in my memory. And then we each got a orangey nasturtium flower to wear in our hair the rest of the afternoon.
This is my entry for the Global Cuisine Challenge. I love Italian cuisine and I would love to go back to Italy again someday soon to explore more of its food and places!
I personally use this recipe using our local Pan de Manila pan de sal bread and bottled pesto sauce. This is an easy recipe my kids love making it for their snack. :)