When I was young we'd have sandwiches with chocolate spread at 4:00 pm in the afternoon. Only when I moved to Canada and after living here a few years I came to appreciate peanut butter as well. So one day I got inspiration and made this extremely rewarding spread. It may remind you of some very famous chocolates, but that is just pure coincidence.
R/ 2 slices of brown or whole wheat bread
1 tsp Leonidas chocolate spread
1 tsp peanut butter
fsa: 1 sandwich, 6 D.P.
R/ First spread the peanut butter on 1 slice of bread
Then spread the Leonidas chocolate spread on the other slice of bread.
Put the two slices together.
Enjoy!
Tuesday, June 23, 2009
Saturday, June 13, 2009
Do you still make time to LISTEN?
Every month I receive a quote written by Bond Zonder Naam, a Belgian Association that raises funds for the poor. I thought that in today's world of communication galore via Facebook, twitter, blogs, TV, radio etc. this month's is especially important for all of us. Guido Gezelle is a Flemish Priest and Poet who lived about 100 years ago.
Listening is the beginning of many kinds of beauty. Guido Gezelle wrote: "If he sould listens, it already speaks a language that lives". Even when nothing is said, in the silences there is lots to be heard of what doesn't find words. 'Becoming quiet' is an important condition of listening.
Whether it is with your children, your partner, your neighbors, your coworkers or whether it is about inter-generational, inter-religious or international conflicts, speaking without first real listening, is a source of many conflicts. Real listening wakes the therapist, that slumbers in all of us.
A rabbi said once: "When someone asks me for advise, I listen quietly and let hem speak until I hear how he pronounces his own answer."
Every person needs at certain times in his life needs to be able to speak with someone about what is going on within himself. But is there someone that can listen? Is there someone that lets you speak until finished, without judging immediately, without saying what you need to do? Is there somone who can be quiet? Is there someone who keeps to himself what you tel him, and doesn't carry it behind you?
Becoming quiet is an important condition of listening.
Real listening is an art that everyone is invited to 'master'. We shouldn't too easily delegate listening to expensive and rare professionals, because from listening you learn a lot.
Translated from Bond Zonder Naam, June 2009
Listening is the beginning of many kinds of beauty. Guido Gezelle wrote: "If he sould listens, it already speaks a language that lives". Even when nothing is said, in the silences there is lots to be heard of what doesn't find words. 'Becoming quiet' is an important condition of listening.
Whether it is with your children, your partner, your neighbors, your coworkers or whether it is about inter-generational, inter-religious or international conflicts, speaking without first real listening, is a source of many conflicts. Real listening wakes the therapist, that slumbers in all of us.
A rabbi said once: "When someone asks me for advise, I listen quietly and let hem speak until I hear how he pronounces his own answer."
Every person needs at certain times in his life needs to be able to speak with someone about what is going on within himself. But is there someone that can listen? Is there someone that lets you speak until finished, without judging immediately, without saying what you need to do? Is there somone who can be quiet? Is there someone who keeps to himself what you tel him, and doesn't carry it behind you?
Becoming quiet is an important condition of listening.
Real listening is an art that everyone is invited to 'master'. We shouldn't too easily delegate listening to expensive and rare professionals, because from listening you learn a lot.
Translated from Bond Zonder Naam, June 2009
Friday, June 12, 2009
Lavender Panna Cotta
At the University, I was trained in Pharmacognosy – the study of herbs and ever since I have been attracted to using herbs in my culinary endeavors. Lavender is good for relaxing, giving a clean feeling and for loyalty. This recipe is delicious and without a doubt you will surely have a loyal following, once you serve this silky custard. If you're a novice at combining herbs with sweets, this is a safe place to start. The understated lavender bouquet adds just a delicate floral suggestion, especially when paired with a rich milk chocolate.
Ingredients:
¼ cup - 60 ml Cold Water
1 Envelope powdered unflavored gelatin (about 21/4 tsp)
2 cups - 500 ml Heavy cream
2 Tsp + ¼ tsp – 31 ml Dried Lavender blossoms
5 Tsp – 75 ml Confectioner's sugar
8 oz – 240 g Milk chocolate, finely chopped
Garnish:
5 Tsp – 75 ml Whipped cream
5 Fresh Lavender sprigs
Fsa/
1.Clean and dry five 8 to 10 ounce wine glasses. Set aside.
2.Pour cold water into top bowl of small double boiler. Sprinkle gelatin uniformly over water. Let sit for 5-10 minutes until gelatin has completely absorbed water.
3.Meanwhile combine milk, cream and lavender blossoms in stainless steel saucepan. Place over medium heat, bring to scalding point and turn off heat. Allow lavender to steep in warm milk mixture for about 30 minutes.
4.Meanwhile, melt gelatin over low heat on top of double boiler. Turn off heat once gelatin has melted.
5.Using stainless steel fine mesh sieve, strain milk mixture into another stainless steel saucepan to remove lavender. Press any excess fluid from blossoms through sieve. Place saucepan over low heat.
6.Add chopped chocolate and confectioner' sugar. Stir constantly until chocolate is melted and mixture is completely smooth.
7.Remove pan from heat. Whisk in melted gelatin, making sure it is evenly distributed. Whisk in vanilla.
8.Strain mixture through fine mesh sieve into large measuring cup or container with pouring spout. Pour mixture into wine glasses and refrigerate until cool, about 1 hour. Cover with plastic and chill another 5 hours until completely set.
9.Garnish each dessert with dollop of whipped cream and sprig of fresh lavender. Serve immediately.
Servings: 5
Difficulty *
Preparation time: 50 min + time for cooling
- from Chocolatier magazine, February/March 2003
Ingredients:
¼ cup - 60 ml Cold Water
1 Envelope powdered unflavored gelatin (about 21/4 tsp)
2 cups - 500 ml Heavy cream
2 Tsp + ¼ tsp – 31 ml Dried Lavender blossoms
5 Tsp – 75 ml Confectioner's sugar
8 oz – 240 g Milk chocolate, finely chopped
Garnish:
5 Tsp – 75 ml Whipped cream
5 Fresh Lavender sprigs
Fsa/
1.Clean and dry five 8 to 10 ounce wine glasses. Set aside.
2.Pour cold water into top bowl of small double boiler. Sprinkle gelatin uniformly over water. Let sit for 5-10 minutes until gelatin has completely absorbed water.
3.Meanwhile combine milk, cream and lavender blossoms in stainless steel saucepan. Place over medium heat, bring to scalding point and turn off heat. Allow lavender to steep in warm milk mixture for about 30 minutes.
4.Meanwhile, melt gelatin over low heat on top of double boiler. Turn off heat once gelatin has melted.
5.Using stainless steel fine mesh sieve, strain milk mixture into another stainless steel saucepan to remove lavender. Press any excess fluid from blossoms through sieve. Place saucepan over low heat.
6.Add chopped chocolate and confectioner' sugar. Stir constantly until chocolate is melted and mixture is completely smooth.
7.Remove pan from heat. Whisk in melted gelatin, making sure it is evenly distributed. Whisk in vanilla.
8.Strain mixture through fine mesh sieve into large measuring cup or container with pouring spout. Pour mixture into wine glasses and refrigerate until cool, about 1 hour. Cover with plastic and chill another 5 hours until completely set.
9.Garnish each dessert with dollop of whipped cream and sprig of fresh lavender. Serve immediately.
Servings: 5
Difficulty *
Preparation time: 50 min + time for cooling
- from Chocolatier magazine, February/March 2003
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