Cooking for me is all about sharing. I have never been alone as long as I have been able to share a meal. That’s in fact how I made most friends in my life, around the stove-top and around the table.
And so it is that after publishing more than 100 recipes I have taken the courage to share two ways.
It’s time to ask what you, my readers, like. Of course I can read the blog stats, but I am not interested in soulless numbers, I am interested in people. Would you please help me? I need suggestions.
You know when you are making a search on a website and you click on the “find more like this” button? Please “click” on “write more recipes like this“.
Here is how to do it:
Please go to my recipe list, open your favorite or browse and find one that you intend to prepare. Please post in the comments which one you like and how you would like another similar one.
For example would you like more pasta sauces with vegetables? More simple puddings? More techniques? Why is one of my recipes a favorite of yours?
Please help, I will treasure your suggestions and try to work on recipes that I know you can use and enjoy for special occasion and – even better – for your everyday life.
Today’s recipe is for my friend Sandra who presently lives in a place that does not have an oven. As a consequence she can’t bake cakes. This is compensated by living at walking distance to the Colosseum, poor girl.
This is a delicious pudding that can be cooked on the stove-top in 20 minutes. It’s not only suitable to those who pursue their dreams in small city apartments but to various other occasions.
For example you can prepare it when your oven is full with other dishes or when it’s so hot that you don’t want to heat up the kitchen any further. Or you wish to save energy because you’re cooking for two.
However the recipe can be as easily baked in the oven in which case you can double it or triple it for a crowd.
- 300 ml heavy cream
- 100 gr dark brown sugar
- 4 large egg yolks
- 1 pinch of salt
- 1/2 teaspoon vanilla extract
- 2 organic oranges
- 3 tablespoon light brown sugar
- 1 tablespoon brandy
If baking, pre-heat the oven to 150°C / 300°F. If cooking on the stove-top prepare a shallow saucepan that can hold the pudding in its containers, e.g. individual ramekins.
In the first picture I have chopped the orange slices before piling it on the custards. Then I have topped them with one piece of my homemade candied peel and curls of dark chocolate.