At a Thursday night reception I came across this fabulous caipirinha menu
combining mango, ginger, lemon grass, sugar and cachaca for a spicy version as well as strawberry, passionfruit and rose pepper for a pinkish one. Definitely both worth trying and I will try repeating them on a next occasion. The way the caipirinha bar was mounted as well was stunning:
On our first cooking get together yesterday we cooked up a storm of traditional english pub fare:
as well as learning Lynda’s as she calls it get out of jail chocolate dessert.
Recipe for Lynda’s chocolate dessert for 4-6
- 250-300ml of cream
- 4-6 cinnamon sticks
- 200g of dark chocolate (around 80%)
Heat the cream with the cinnamon sticks to low simmer, remove from heat and allow to stand for about 1 hour for cinnamon aroma to infuse the cream. Strain to remove sticks and bring back to heat. Add the chocolate pieces to the cream and allow to fully melt and combine. Pour the mixture into small serving bowls or glasses and cool in fridge for at least 2 hours. Serve garnished with a cinnamon stick or some orange peel.
makanandcomida 
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