Italian Prosciutto and Goat Cheese Baguette

This recipe is about contrasting textures and flavors and absolutely delicious.

You need:

-2 slices Italian Prosciutto crudo

-1 very fresh mini baguette

-Creamy, plain goat cheese

-Fig jam

-A  handful of crispy rocket (arugula)

 -1 Mini tomato for decoration



Preparation:

-Cut the baguette in half

- Spread the  goat cheese generously( if you wish add a bit of salt) over the baguette

-Spread the fig jam over the goat cheese

-Add 2 slices of prosciutto

-Spread the rocket (arugula) over the prosciutto

-Decorate with rocket  and a mini tomato cut in half

Enjoy!

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Sweet Raspberry Indulgence

This is a wonderful light and refreshing dessert.
You need:

3 Cups raspberries (fresh or frozen)

2 Cups plain, creamy yogurt (unsweetened)

¾ Cups caster sugar

¾ Cup of whipping cream

½ teaspoon fresh pressed lime juice

1 Cup of roughly crumbled meringue

Mint leaves

-Mix raspberries, sugar, yogurt and limejuice in blender until the mixture gets a creamy texture.

-Whip the cream in a large bowl until thick but still soft.

-Incorporate the whipped cream carefully into the fruit mixture.

-Arrange on serving glasses, top with the crumbled meringue and mint leaves.

Enjoy!

Serves 6-8

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Icing Sugar Forks

This is a fun and fancy deco for many desserts

You need:

1 big glass or black ceramic plate

¼  Cup of icing sugar

1 Dessert fork

1 strainer

Mint leaves

1.Place  the dessert fork slightly diagonal on the plate.

lift the upper part and- if possible with the helping hands of someone else- strain the icing sugar with a small spoon on the plate holding the upper part of the fork.

3.Place the rest of the fork on the plate without changing position and strain the icing sugar generously around the plate.

4. Place the dessert on the middle and decorate with a small mintleaves.

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Cream Cheese Appetizer

You need:

1 Packet mild cream cheese (250g -8.8 oz.)

½ cup finely chopped baby spinach leaves

½ cup finely chopped bacon

¾ cup finely chopped walnuts

1 cherry tomato and basil leaves for decoration

1. Roast the bacon in a dry pan until its nice crisp and has released fat.

Drain and dry with kitchen paper until all excess fat is removed. Let cool down.

2. Mix cream cheese with the spinach and crisp beacon.

3. Refrigerate the mixture for about ½ hour  or until firm enough to handle.

4. Place on plastic wrap paper, roll into a sausage like form.

5. Wrap tied and refrigerate for another hour before serving.

6. Remove plastic wrap  carefully and top with chopped nuts ..

7. Decorate with cherry tomatoes and basil leaves.

Serve with crackers.

Enjoy!

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