Ny Islanders Fishsticks

HOLY SPIRIT CAKE WITH CHEESE AND GRAPES MUSCAT



My friend Mary has an amazing blog.
Sure you have visited and have noticed that provocative Cakes is more than one page of cooking ... is a benchmark of good taste, delicacy and tenderness appears equally:)

You know Maria Soria can sometimes be a step but it is clear cakes in the topic haha \u200b\u200bI'm light years luckily my guests have not seen the original ... at least so far,-P

Ingredients (for a cast of 18 cm):

For biscuit base: 150 gr
. oat digestive biscuits (or similar)
60 gr. butter at room temperature.

For the cream cheese with grapes:
500 gr. cream cheese (I used a tub of mascarpone and a philadelphia)
250 gr. white chocolate (I tablet 100 gr.)
250 gr.
whole milk 40 gr. sugar 1 envelope curd

Grapes seedless black and white.

muscat jelly To:
70 gr.
sugar 70 gr.
water 70 gr. sweet white wine of muscat
3 sheets of gelatin I put
* 100 gr. of wine and 4 sheets of gelatin and I used part for decoration merely cut around .

Preparation:

For biscuit base:

• cookies to make them Crush powder and mix well with butter. (In Thermomix, pulverize crackers 10 speed 10 seconds, add the butter and set speed 10 seconds 5).
• Extends evenly into the base of a springform pan and set aside in the refrigerator.

For the cream cheese with grapes:

• chocolate is melted and mixed with milk, curd, cheese and sugar, and beat well.
• Put it in a saucepan, and stirring is carried to a boil. As it begins to boil, remove from heat. (In Thermomix, toss all ingredients in jar and program 7 minutes, 90 °, speed 5).
• Pour over the biscuit base and immediately place the grapes on the cream.
• Leave to cool in the fridge for an hour.

muscat jelly To:

• hydrate Put gelatin in cold water.
• fire is put in the sugar and water, is carried ebullicióny boil a few minutes until we get a light syrup.
• Remove from heat and add the wine and jelly, stirring until completely dissolved.
• tuning is left and gently pour over the grapes.
• is allowed to set in refrigerator for another hour .

This was our cake last year and half of the blogosphere haha \u200b\u200band was undoubtedly one of the most copied recipe.

As you see I was a little short making grapes and check that your mold fits well ... mine lost part of gelatin which made that were completely covered.

Still caused a sensation when taken out to the table:)

I feel great and very appropriate for this New Year "The animals?

I used this muscat wine cellars Bodegas Camilo Castilla in Corella (Navarra).
A dessert wine that is hard to resist and served cold, ideal for special occasions like this.

With him I wish the best for this New Year 2011

That allows us to enjoy cooking and sharing recipes and comments follow.

Thanks ... thanks for always being there ^ - ^

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BASKETS WITH MOUSSE CAKE WAFERS TURRÓN



These baskets are of course very easy to prepare and allow for varying prepare an original appetizer filled without much effort.

Ingredients:

1 package wafer Cook (contains 16 units)
50 gr. Boletus edulis dried
150 gr.
peeled shrimp 2 eggs 1 leek


Garlic Salt
Single cream (optional)
1 tray of cultivated mushrooms (pleoratus ostreatus)
100 gr. mi-cuit foie
1 glass of brandy

To prepare the baskets:

• will need a stiff custard cups or muffin pan. We also serve individual silicone molds.
• is not to grease ... placing the wafers we flush with the hollow mold and pressed to not take off in baking.
• introduce in the preheated oven for 8 to 10 minutes at 180 º, until we see them gold. If you want you can get them out of our molds and leave after 5 minutes on an oven tray to brown on the bottom but without this step are quite good.
• For fillings that I bring I feel more comfortable this firing blank, allowing us to take them on and leave the oven free.
  The second option is to use the baking time to cook the filling until you see that gold is the mass of the patty and the farce has curdled.
• muffins will use confetti for presentation at the table.

shrimp filling and boletus edulis:

• hydrated in the brandy, mushrooms (reserve the broth hydration we will use in the second fill).
• julienne leek, finely chop the garlic and chop the mushrooms rather small.
• Poached leeks and garlic over low heat, add the mushrooms and turn up the fire to jump. Check the salt.
• Just before serving at the table, add the eggs and stir over high heat first then lowering it for us to be mellow. Optionally you can add a splash of cream to cook scrambled eggs curdle.

stuffed with mushrooms and foie mi-cuit:

• Sauté the mushrooms growing in oil along with half a clove of garlic, a little salt and a splash of brandy (I used that was used to hydrate the porcini from the first fill).
• Cover the pan and dried are not halfway through cooking remove the lid and let reduce their juice.
• Just before they go into our baskets, tacos add foie mi-cuit and serve immediately.

Other ideas for filling:

These are ideal to fill the baskets in oil and cook along with the charade in the oven.

• We sautée beef or poached sausage with potatoes and onions, placed at the bottom of the cake and add beaten egg to put it in the oven and set.
• Sauté in a skillet spinach with raisins and pine nuts, cover with bechamel sauce and cheese gratin. Undo
• a sausage (sweet or salted) and fry with a handful of pine nuts. Fill the basket and put a quail egg. When removing water with a thread of honey.
• we make a ratatouille as usual and add if wish you a can of tuna or a quail egg.

By the way do you bear such cocineril marathon these days? good because there is less to bring out the pantry these salad recipes ;-)

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As I promised here we go with a wonderful cake for our Christmas Eve last year I repeated several times and liked everyone:)

I have to give thank my friend Alicia for this recipe, many of you and you visit your page- Canecositas Cookbook - and the rest "to you waiting for?

As its name has a mousse texture and offers the advantage that it is great to freeze and take a semi-cold.

Ingredients:

For the base:
A cake layer

You can use the recipe from Genoa or roly-poly ... even use a biscuit base bought it not be said We no facilities.
I also serve the typical base of graham crackers (biscuits by mixing a loop and 80 gr. Of butter).

For the mousse:
frosting 1 package Jijona
2 eggs (separate yolks and whites) 50 gr
.
sugar 400 gr. of whipping cream
100 gr.
milk 6 sheets of gelatin neutral
A chorrín cognac (optional)

For the syrup:
70 gr. water (or cognac and water)
60 gr.
sugar (put in microwave a few minutes)
also serves some reduced Muscat.

For decoration:
Crocanti
almond noodles chocolate
perlite or any other Christmas
sprinkle with thermomix
Prepración:

• Prepare our cake or a purchase basis and calarlo springform pan with the syrup, or put the cookie dough and butter.
• Beat the egg whites with a pinch of cream of tartar (if it's not We use salt, lemon or a few drops of vinegar). Programmed 37 º C, butterfly and 3.5 speed about 3 minutes. Reserve.
• Whip the cream to be cold at least 35% of fat at speed 3.5 with chilled glass, we see that the noise changes when you are almost ready. Reserve in large bowl. Crumble
• nougat and reserved.
• Soak the gelatine leaves in a bowl with cold water to moisturize.
• place in the bowl of egg yolks, sugar and milk with a dash of cognac and schedule 5 minutes, speed 3 and 90 º C.
• Add the drained gelatine leaves and mix a few seconds. We put the butterfly
• and add the crumbled nougat. Stir speed 3, until a homogeneous mixture (if necessary remove the throttle and mix up the speed a few seconds, you have to look like a liquid slurry.
• Let stand a bit before adding this mixture to the reserved cream. Remover with stirring motion and incorporate the egg whites carefully so as not to fall.
• Pour the mousse on the cake layer.
• Book in the fridge and leave to set, this type of preparation is much better from one day to another and in this case is very well frozen to make a slushy.

Traditional Preparation:

• Prepare our cake or a purchase basis and calarlo springform pan with the syrup, or put the cookie dough and butter.
• Beat the egg whites with the rods, clean and dry with a pinch of cream of tartar (if not we can use salt, lemon or a few drops of vinegar). Reserve.
• Remount with cold cream bars to be at least 35% fat. Reserve in large bowl.
• Soak the gelatine leaves in a bowl with cold water to moisturize.
• Mix yolks, sugar and milk with a splash Cognac.
• Add the drained gelatine leaves and mix a few seconds.
• In a saucepan over medium heat, add the crumbled nougat and stir for 5-10 minutes with a whisk until a homogeneous mixture (it must remain as a liquid slurry).
• Let stand a bit before adding this mixture to the reserved cream. Outflanking stir and add the egg whites carefully so as not to fall.
• Pour the mousse over the cake layer.
• Book in the fridge and leave to set, this type of preparation is much better from one day to another and in this case is very well frozen to make a slushy.

Hope you animeis with it, is more glib than it seems with so much explanation ... I have no choice when I get to give details haha.

take this opportunity to wish you the best in these days, as I read recently you know that today we can buy almost anything but friendship is a homemade recipe ... thanks for show me everyday ^ - ^

MERRY CHRISTMAS!

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I HAVE ONE AND I KNOW HOW TO USE OVEN IN TELVA.COM

Today I share with you a story which has included 4 recipes TELVA.COM mine, and say goodbye for a few weeks.

First things first.

few weeks ago they contacted me to ask me the magazine for their special collaboration of bloggers at Christmas. It really surprised me because I have no kitchen at Christmas. I spent the rest of the year away from my family, so in these dates back to my parents house as nougat, and therefore I do not cook. I have no Christmas traditions, because at the moment, we are getting together at my parents, my mother and is passed by the imagination that no one in charge of cooking it. Nothing, not a plate. Well, except the fruit punch that always makes my sister T., but under close supervision. So I basically let me do, I work as a click to your orders and have never been responsible for a real meal at Christmas. So I was delighted when I received this request, but much of it was by mail and the writer could not see my face complete and utter surprise. Finally

was not so. Had published several things fell into place perfectly for what they wanted, and here is the link to report:

As you can see they have included my nougat ice cream with praline pistachio and cocoa as a suggestion for dessert for Christmas dinner, the chocolate petit fours for dessert New Year's Eve, the red fruit cake for breakfast the day of Reyes, and blueberry pancakes and apricots for a snack Christmas. So it seems

after all, well yes you can find appropriate recipes for Christmas in this blog, and maybe this year my mother let me do something else to be his puncture, for once.

Moreover

, take the opportunity to say goodbye for a few weeks. The festivities and family gatherings will have me pretty busy and some days not publish new entries. I'm afraid I can not see and follow your posts as usual, so take this opportunity to wish everyone a happy holiday, a Meals Delcio, some desktop fun and long, and a wonderful reunion next year.

Chelsea Charm Retired

The hummus is a simple and light coming to us can enjoy the main course in those days.

is a puree or paste made from chickpeas cooked and seasoned. Originally Middle East is often part of a meze or selection of snacks served before the main meal.

find variations in the way of dressing depending on their place of origin but the base is similar for all of them.

Ingredients:

400 grams of cooked chickpeas (and a little stock if necessary)
2 tablespoons tahini (ground sesame paste)
1 clove of garlic without the germ
Half a lemon juice
cumin black pepper

Sal
extra virgin olive oil
paprika (I like to mix sweet and spicy) to decorate with a thin oil.
Optional: A few slices of boiled octopus to prepare in the microwave to give it a touch more festive with a few flakes of Maldon salt.

The tahini gives it a distinctive taste but is not always possible to access it, which prevents not encourage you to prepare it irrespective of the ingredient.


Preparation:

• Peel chickpeas, is not essential but it is much better.
• Puree and mix with seasonings.
• If we do in Thermomix: Place the glass all the ingredients except the paprika and blend for a minute progressive speed 5-10. Repeat if necessary down with the tip remains attached to the walls, until we obtain a paste with the desired texture.
• Check the consistency, if we see that is too thick you can add a little water to cook the beans we had reserved.
• Deal in spoons or sharing a bowl, drizzle with olive oil and sprinkle with paprika mixture.
• For the octopus to include a few flakes of Maldon salt.
• Cool in the refrigerator until ready to eat.

The hummus is ideal for eating with bread pita, toasted bread or crudités (raw vegetables presented as cucumber, carrots, celery or red peppers cut into batons).

can not say that it is complicated also allows you prepare in advance to assemble at the last minute.

Today I leave the dessert ready for Christmas Eve or Christmas ... a wonderful and uncomplicated Nougat Mousse Cake ... take note and a couple of days the recipe ;-)

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CAKE BALLS, CHOCOLATE AND COCONUT

seem truffles are chocolate, they smell delicious, but they are not. Actually, I have loved these sandwiches. You've convinced me. Only a variation of the cake pops from Bakerella . Not saying anything new with them, but it really convinced me. I had seen the result on the blog, and found them beautiful objects, but always thought I would break one of those penalty mini cakes as elaborate, and eat a little respect, too. Because these decorations often include a number of dyes and other additives that are the opposite of what I'm cooking at home.

few months ago, Caty, blog Guirigall bloggers invited us to a meal Balearic prior to the opening of his restaurant. Girigall ceased to be just your blog, and became a restaurant that is starting up. On that occasion, among the thousands of comments on food blogs, recipes and a thousand things, all my fellow bloggers commented on the subject of the cake pops, it was simple to do, and others. However, I kept thinking the same thing: this is not for me.

But few weekends ago I participated in the Christmas cooking workshop that organized Caty Girigall (stay tuned, there will be more and are ABSOLUTELY recommended) and returned to play the theme, and now, had to give them a chance. Especially since they spoke the magic words "are a form of cake leftovers.

So then I saw this video a couple of minutes on how to make your cake Bakerella pops, and I set out to make my version.

As you see, not pops. He dispensed with the stick, and ink coverage, and I added a few more ingredients than she used, which I think greatly enhance the flavor and consistency of the balls. Lastly, I thought it a good idea to serve it in a mold of truffles without specifying what it is too, to see which side to put the guests at the first bite and check that it has nothing to do with what they expect.

The result: I found perfect accompaniment to any desktop. With this almost truffle, black and chocolate have been perfect to take with coffee.

cake balls, chocolate and coconut

Ingredients (for about 24 balls)

200 grams of cake or similar (I used homemade muffins)

100 grams mascarpone cheese 30 grams

grated coconut 50 grams pine nuts 50 grams

apricot jam

150 grams of chocolate to melt coverage

Preparation

If you've seen the Bakerella video, I have little to add. A brief summary: Undo the cake with your hands until reduced to crumbs of the same size and place in a bowl. Add remaining ingredients, except chocolate, and mezlcar to make a paste. Make balls of the same size and place on a baking paper or similar. Put in the fridge for half an hour or fifteen minutes in the freezer.

Melt the chocolate in a double boiler, over medium heat, without allowing it to boil. Pass the ball through the bath of chocolate and deajrlas stand again on parchment paper. Once cold, the chocolate hardened completely, it can serve in individual molds and prepare them for gift wrap, or store in a cool dry place. Preferably not in the refrigerator. The mixture is very juicy, so keep well for several days.

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FLAN Gulas HUMMUS WITH GARLIC SAUCE



Thinking about the approaching dates today plays a delicious starter and simple that I love, has a dramatic texture.
comes from the hand of a great cook, thanks Bethlehem)

Ingredients:

For custard

3 eggs 2 tablespoons cream 300 Cl

milk 200 gr. of gluttony
Sal White pepper

A touch of nutmeg
* Attention to the labeling of the guides for consumption by celiac disease, for example Anguriñas Pescanova if they are eligible.

garlic sauce for
Two leeks
Four cloves garlic white wine

cornstarch 1 teaspoon oil or butter





Preparing the custard:

• Beat the eggs with the cream, milk, salt and pepper and add the guides.
• spread with butter molds, split the flan mixture and put in an oven tray with water. Coceremos and bath at 200 ° C until set, the time depends on the size of the molds but calculate about 12-15 minutes.
• If we make hot sauce with garlic, leave them in the water tray to cool to a minimum.

Preparation of custard in Thermomix:

• Place in the bowl the eggs, cream, milk, salt and pepper, mixing speed 1-2 seconds, add the guides and mix with a spatula.
• spread with butter molds, split the custard mixture over the chicken and food film.
• Varoma We cover the tray with two sheets of paper towels to absorb the moisture given off by the cooking bath. We
• between 700-800 Cl water in the glass and congealed programming Varoma temperature and speed 1, the time depends on the size of the molds but calculate about 12-15 since reaching the set temperature.
• If we make hot sauce with garlic, leave them in the water tray to cool to a minimum.

Preparation of garlic sauce:

• Cut the leek well as the garlic cloves into thin slices.
• in a pan with two tablespoons of oil (or butter) sauté until leeks begin to brown.
• We add half a glass of white wine and half a teaspoon of cornstarch. Boil down a couple of minutes.
• Fry garlic in hot oil until crisp and golden.

To serve, unmold flan and napándolo with leek sauce and fried garlic.

in thermomix could also chop the leek and saute in temperature Varoma 8 minutes, add the wine and cornstarch and blend until a smooth sauce with which adorning naparlos with sliced \u200b\u200bgarlic and fried.

you can also materialize in large bowl and serve as a cold dish that following advice from the author can be served with a mousseline of garlic, parsley or chives.

The muslin is a variation of hollandaise sauce whose main characteristics is that it takes cream, includes an aromatic and served warm. I recommend this article Calabajio market, has no waste but not to be discouraged I propose a version of glib.

To our false muslin:
60 Cl of milk (or mixture of cream and milk) 250 Cl

oil Two cloves garlic, finely chopped or a twig parsley or chives.

It is like an egg mayonnaise ... vaaaaaale seen and is nothing more than a lactonesa flavored but I do not deny that is much finer and has a touch ;-)

This is that if or if you have to do if or if ... I hope your comments when probeis okay?

Source: Belenciaga, Mundorecetas Forum.

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PANETTONE

late October

corridors the super where to shop floor is suddenly populated nougat, marzipan and some tinsel, even shy, but emphatic. This year I hardly bothered to send us the rush to Christmas. My parents were visiting me and my mother could prepare nougat ice cream that had failed before and they certainly loved it. So not only did not mind the anticipation, but I was welcome to have on hand for ice cream nougat. After that, I became blind to the glut of Christmas coming.

Usually, Christmas in my house was opened by mid-November, when J. again a day of shopping with Panettone able to feed a regiment. So, without notice, always start the Christmas atmosphere. Then in the bridge put the decoration, and has begun the final stretch.

A J. I love this sweet, and really is one of the few who bought at Christmas. But this year I have not made much respite. Lately, there are usually some dessert at home by hand, and had not been encouraged to bring one.

On Tuesday, before going to sleep, with the Christmas tree and nativity scene and reigning in the room, I visited the blog of Teresa desserts. I recommend if you do not know him. It's a blogger friend that makes a pastry that I love. And there was, at twelve o'clock reading your wonderful recipe for Panettone. And I could not help getting up and leaving the first mass prepared to make over the next day this wonderful panettone that has filled my house as the smell of Christmas.

I've only used raisins, because it is I had at hand, but if they are candied fruit and chocolate chips, is also delicious. This panettone is not complicated, but requires some planning levied times the mass, so I recommend doing at the weekend. The texture is superesponjosa, and the official taster (almost professional) panettones has ruled that it will no longer buy them, which, together with the binge that has come my little girl is the indisputable proof that this recipe is wonderful. And I have hardly felt the need to change a comma in the original recipe!

Thank you for sharing, Teresa.

Panettone

Ingredients (for 6-8 people / springform pan 20 cm diameter)

First mass 125 grams of bread flour

85 ml of water

10 grams of fresh baker's yeast

Second mass

2 eggs, yolks and whites separated

½ teaspoon salt 75 grams sugar

300 grams bread flour 85 grams

softened butter 85 grams water 10 grams

fresh yeast 1 tablespoon baker

orange blossom water

150 grams raisins (soaked in a little brandy and rinsed thoroughly with water afterwards). Optional: other candied fruit, chocolate chips, etc..

1 beaten egg 2 tablespoons milk or paint the surface. Preparation

Pimero
mass.
The night before, mix the yeast with water tibia, and incorporating them into the flour. Mix well and let rise overnight in a large bowl (double in size) covered with plastic wrap. Second


Sift flour dough, forming a volcano in the center and add yeast dissolved in warm water, eggs, butter, sugar, salt, orange blossom water and we have prepared the dough the night before . Mix well with a food processor a few minutes. Add raisins, fruit and chocolate chips if we use it. The batter will be much stickier than bread, but it should be. Put the dough in a bowl covered with a clean cloth dampened with water or with plastic wrap and let double in volume for about 2 hours. After this time, knead a little to remove the air and put in the mold to be used for oil painting. I used a springform pan about 20 cm in diameter and about 9 cm in height. Leave the dough again two hours or so. In my case went all the mold wall and more, with the typical form of panettone. Brush the surface with beaten egg or milk. Bake in preheated oven at 180 º for 35 minutes or until a skewer stuck in center comes out clean.

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MY INVISIBLE FRIEND GIFTS

I have no remedy, is becoming clear that my rhythm is this non-pace ... But at last here I am with the pictures of my gifts in this issue of Gourmet Invisible Friend:)

Laura's blog Sky Tocinito has been responsible for advancing Christmas in my kitchen. It was a pleasure to discover your blog, do not miss ... the overview notes that the gifts are lovingly prepared it right?

A delicious zucchini marmalade in a pot very nice and well presented, is very rich- here you can find your recipe:)

I have a new ring cake, you know what are these molds practical adjustable.

caprichín And a special ... making machine, donut maker sedans, which already used several times. You have my children at your feet haha \u200b\u200bonly takes a few minutes and eat them too quickly to reach even to the photos ;-)

A detailed view inside ...

With this edition, I have discovered two new posts and two new voices ... I loved chatting with Laura and Angie's Blog Angie's Kitchen which was addressed to my shipment .

I can only apologize for the delay in putting the photos and of course to thank one more year our Bea, which has been tasked to cross our illusions.

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GOURMET BROWN RICE WITH MUSHROOMS AND TRIGUEROS

We'll give him a sweet truce with a simple recipe of brown rice. It is certainly a healthy alternative and certainly lighter than traditional rice.

emulating We will prepare a risotto, a typically Italian preparations which highlights the rice creamy consistency is achieved gradually adding broth and cooking hot parmesan cheese.

Ingredients for 4 people:

4 cups brown rice (About 200 gr.)
12 cups of broth (we use a thin stock, poultry, vegetables or use water and homemade vegetable concentrate )
A handful of mixed frozen or fresh mushrooms if you have that sort
A
bunch green asparagus Media
1 sweet onion, minced garlic Olive oil

Sal
1 / 2 cup white wine
A bit of cream (optional, can substitute for milk) Parmesan

Preparation:

• Chop the onion and garlic, put heat oil and fry.
• Add reserved chopped asparagus tips and mushrooms, leave a few minutes.
• Meanwhile, put to boil in another pot our vegetable broth and keep it on the fire. Brush with oil
• the tips of the asparagus and brown for the presentation of the dish, I usually forward a few minutes in the microwave covered with plastic wrap so that the plate not dry.
• Soak rice for 15 minutes, drain and add to sauce to coat well.
• Put the white wine and stir until you get temperature.
• Now we add broth gradually, always hot as it absorbs, to give our rice creamy.
• This process will take about 20 minutes until we see that the thick rice grain is cooked, being loose and yet creamy.
• Season with salt if necessary, but always bearing in mind that the parmesan to add at the end is quite powerful.
• When is nearing completion is the time to add our Parmesan cheese generously and optionally a splash of cream or milk for cooking.
• stir and serve immediately, presented the dish with the reserved asparagus tips and a little parmesan over fresh striped top.

To list some of the virtues of brown rice, remember that it is richer in potassium what gives diuretic properties and has a greater proportion of hierrro, magnesium and calcium. The components of vitamin B helps the body assimilates more easily.

We can recommend to improve bowel problems, constipation and even some studies show reduced risk of diabetes in second grade.

Keep in mind that it is a slower cooking rice, so it is often convenient to wash and soak.

animeis Hope you try it and I conteis bon appetit!

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LAVENDER AND LEMON COOKIES INVISIBLE FRIEND

has given me cookies ... especially those that were pending publication.

today The simple and delicious, or n little treat for an autumn afternoon.

Ingredients:

250 grams of flour 150 grams

sugar 100 grams butter
6 grams of baking
2
eggs 20 grams of milk, 1 tsp
dessert of dried lavender

lemon zest Pinch of salt

* We can find dried lavender flowers or collect food stores ourselves. We will do when the flower is open, dried in a dry place away from light. guarded at all if they have not been in contact with pesticides.

Preparation:

• Let butter warm up to have her point of ointment.
• Mix in a bowl previously sifted flour, sugar, baking soda and a pinch of salt. Book.
• Beat eggs and add milk and mix together the flour bowl.
  In thermomix: placed on the glass dry ingredients, set speed 3 with no time and go incorporates its eggs one at a time and milk until they are integrated.
• Put lavender flowers and lemon zest.
• The dough is rather soft, put it in the refrigerator for at least an hour to take the body.
• Preheat oven to 175 º C and prepare the pan with parchment paper or Silpat.
• With a dessert spoon to go picking and depositing mounds of dough on the tray leaving space between them to prevent sticking when they grow up in the oven.
• Bake until golden brown about 10 minutes.

are a very soft cookie with a subtle aroma of lavender, crisp on the outside but tender inside.

Source: Velsen of Food & Cia

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