Be Mindful and Slow Down!

 

One of our New Year’s resolutions was to diet and exercise but somehow we keep putting it off.  

We did however find this chart on mindful eating that has opened our eyes and to which we shall endeavor to follow. 

 Allow yourself a cheat day and today is ours!!!

Creamy, bubbly, shrimp gratin with mushrooms

Lamb shanks with figs and apricots

Couscous w/ mint and pistachios

Endives w/ avocados, mint and edamame in a warm bacon vinagarette

 

  • Shrimp Gratin

    12 large plump shrimps or scallops, with their corals if possible
    Dry Vermouth, white wine, sherry or cider
    Butter
    1 large shallot, finely chopped
    Button mushrooms, sliced
    Flour
    Double cream
    3 tablespoons white breadcrumbs
    1½ tablespoons freshly grated Parmigiano Reggiano
    Salt and freshly milled black pepper

  • Lamb Shanks w/ Couscous

    8 lamb shanks
    2 onions
    4 cloves garlic
    1 sprinkling of salt
    1 tablespoon turmeric
    1 teaspoon ground ginger
    1 dried red chilli pepper (crumbled (or 1/4 teaspoon dried chilli flakes))
    2 teaspoons ground cinnamon
    ¼ teaspoon nutmeg (freshly grated)
    black pepper
    3 tablespoons honey
    1 tablespoon soy sauce
    3 tablespoons marsala
    6 tablespoons red lentils

  • Endive, avocado, edamame salad

    9 tablespoons extra virgin olive oil
    1 1⁄2 tablespoons white wine vinegar
    1 pinch caster sugar
    1 bunch mint
    1 1⁄2 kg peas or edamame
    4 endives or gem lettuce
    3 ripe avocados

    For the dressing:
    Cooked bacon
    Dijon mustard
    Red wine vinegar, olive oil

LAYERS OF FABULOUSNESS

12 layer crepe cake with whipped guava filling and chocolate ganache!

The more layers the better!

Jan. 12, 2020

Ingredients for 8 servings

CREPES

6 tablespoons butter
3 cups milk
6 eggs
1 ½ cups flour
7 tablespoons sugar
4 cups whipped cream

FILLING

Whip heavy cream with pulsated guava slips until smooth and fluffy

GANACHE

1 cup heavy cream
4 tablespoons sugar
6 oz chocolate
1 tablespoon butter
¼ cup powdered sugar optional for topping

Preparation
Make the crepes by melting the butter and allowing it to brown slightly. Set aside.
In the same pot, warm the milk. Remove from heat.
In a bowl, whisk flour and sugar. Mix in eggs.
Gradually mix in butter and warm milk. Chill.
On a nonstick skillet over medium heat, pour ¼ cup of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip.
Cool crepe. Repeat until all of the crepe batter is used.
Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.
Spread over the crepe cake.
Top with sifted powdered sugar (optional).

The best layer cake I ever had was made for me by Lisa Millar Gorospe.  This is our clumsy attempt to replicate this delicious dessert!

Chill day!

Allan & Beth