Un zambet

Ieri s-a incheiat a treia editie a Festivalului de muzica populara Elena Roizen. Printre invitati s-a numarat si mama. A fost un eveniment frumos, inchinat celei mai mari artiste a Dobrogei, Elena Roizen. Imi pare rau sa scriu dupa ce s-a intamplat numai ca asa fost sa fie. Mi-a placut sa fiu acolo si m-am bucurat s-o vad pe mama cantand, iar. 🙂
Nu am filmare, revin daca gasesc ceva pe youtube dar am facut cateva poze asa ca daca vrei sa vezi un costum traditional aroman si pe mama, priveste.

Sirma Granzulea

Te iubesc! x

Cant

Is There Ever Enough Chocolate?

Are you a chocolate addicted? Then you will love this. Petit pot au chocolat. I remember that this recipe was among the few that I had tried at home, in Romania. I had found it in “The Sunday Times” at the end of my staying in London and I had decided to make it at home. It was worth waiting that long. And last Wednesday I thought of making it again. For Thursday. Why? Because Thursday was my birthday. Wow, I made a rhyme!

When I think of birthdays, I always think of doing something special, as long as is not that traditional. Don’t get me wrong, I am quite old-fashion in some ways but not in other ways. So, these delicious pots seem just perfect to indulge on somebody’s birthdays. You have a perfect smooth chocolate cream and you will ask for more until you die. Of pleasure, of course. I am sorry to ruin your daydreaming but let’s get to work.

Petit Pot au Chocolat

Serves 8

Ingredients:

• 350 ml double cream
• 1 vanilla pod, split lengthways or 2 tbsp of vanilla sugar
• 250 g plain chocolate, broken into pieces (remember, remember: at leat 70 % cocoa)
• 150 ml milk (full fat please, please, if you make it for your birthday, spoil yourself)
• 4 small egg yolks
• 2 heaped tbsp icing sugar (or simply sugar, if you don’t have icing sugar)

Method:

• This is my favourite part. 😉
• Preheat the oven to 140 °C, 275 °F, Gas Mark 1.
• In a saucepan, warm the cream with a vanilla pod, whisk to disperse the vanilla seeds, the cover and leave to infuse for 30 minutes. With vanilla sugar just make sure it melts in the cream and leave to cool.
• In another pan, melt the chocolate in the milk. (I know you will taste a bit. )
• In a bowl, beat together the egg yolks and sugar, add the chocolate milk and vanilla cream, then blend thoroughly. (I bet that you will taste again, and I win. What I win? I won’t wash the dishes.) Pass through a fine sieve and pour into a little pots or ramekins. (I adore ramekins, there are never enough for me, that is why I have decided to buy some more the moment I am in London.)
• Bake in a bain-marie in the oven for 45 minutes to 1 hour, or until slightly puffed-up and spongy. Don’t worry about the crust forming top. It may look as it is overcooked but it is not. Plus, this crust when cold, covers an intense chocolate cream. Cool in the fridge for at least 6 hours before serving.

Bon appetite!

PS: Some pictures with my “birthday cake”.

Yummy!

Blow the candles! 😉