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Black Forest Cake (Schwarzwälder Kirschtorte in German) is a traditional German cake that comes from the Black Forest region, located in the Baden-Württemberg region in south-west Germany. It is a delicious and spectacular dessert based on chocolate sponge cake, filled with whipped Chantilly cream, cherries in syrup, Kirsch liqueur and covered with a cascade of dark chocolate curls and small tufts of cream embellished with cherries, ideal as a birthday cake or spectacular dessert. Although it may seem complex, this cake is simple to prepare, it just requires a lot of attention during the various preparation phases. Here are all the steps to make it perfectly. The black forest cake is a pastry classic, a delicious and very spectacular cake. The black forest cake is a real delight not only for the palate but also for the eyes, because inside it hides a heart made up of soft layers embellished with cherries and kirsch to complete this symphony of flavours. The Black Forest cak...

asparagus http://icetrail.blogspot.in/2012/09/asparagus-soup-vegetarian-recipe-cream.html Nothing is more appealing than a good asparagus soup for dinner. There are many wild asparagus soup recipes. We always try to taste new experiences around the asparagus. If you have a bunch of asparaguses that you have been keeping for a few days and you do not know what to do with it, you can turn it into an asparagus soup recipe or cream of asparagus. That is why we have not only the basic recipe of fine asparagus soup for you but also many exciting recipes. In addition to the classic asparagus cream soup, there are much more different soup creations. Click for inspiration through our recipe section. In China , there are about 31 species, of which 15 are only present there. About 15 species are found in Europe. The basis for most asparagus supplements is the asparagus broth, which is not spilled after cooking but is reused. Alternatively, you can also use the asparagus skin after washing ...

The big Bengali breakfast could never be big without the wheatish golden fluffy luchi, the Bengali style Indian deep fried flat bread made of wheat flour, alu dum and sandesh that is typical of Bengali cuisine. Cholar dal made with Bengal Gram is the Bengali dal for any festivals. It is little bit sweeter kind of dish which complements the Radhaballavi best which goes well with Luchi. The poori are a type of bread born from the encounter between different cultures that live in India. In the nineteenth century, the Muslims were able to observe that cooks the chapati, typically Mughal dish, once assimilated and prepared by cooks Hindus underwent a substantial change. The fact chapati after being stretched thin as required by the original recipe was then fried in deep oil rather than being seared on the tawa, the heavy iron pot. In this way, the chapati had turned into poori, also known as luchi in the eastern part of India. The balls should be spread pretty thin so that the poori...

Here is a new recipe. This time we are in north-western India, specifically in the city of Marwar, in the state of Rajasthan. This recipe needs a little introduction. Recently my cousin, returning from Rajasthan, brought me back (to my great joy) a trio of spices: curry masaala, cumin powder and fenugreek seeds. And what does Rajasthan have to do with it, you might say? Well, let's say that these spices are also used most in that part of India. Anyway, look and look, after finding endless studies on the properties of the only one of these spices that I am not very familiar with, namely fenugreek (galactogenic and anti-anemic properties in particular) and recipes for infusions and decoctions, I discovered Aloo Methi (Potatoes Stewed with Fenugreek) and I fell in love I know. I always put potatoes in there (by the way, the recipe is similar to that of Bombay Aloo), but in my opinion they really go well with certain spices. Fenugreek has a vague hint of licorice, and under the teeth...

Cream of Pumpkin Soup is a simple and genuine first course made with pumpkin, potatoes, leeks and a few other ingredients ideal to be enjoyed hot in autumn, when pumpkin is in full season. It is the perfect comfort food even for cold winter days. With a delicate flavour and enveloping consistency, it is a nutritious dish suitable for everyone that has numerous variations. There are, for example, those who prepare a light version without potatoes, those who leave it more liquid, like a soup, and add legumes or cereals and those who enrich it with cream, ricotta or spreadable cheese, thus creating an exquisite pumpkin cream. Pumpkin is the undisputed queen of autumn and this cream celebrates it as the absolute protagonist, a delicious comfort food! Warm and spicy, it is a very versatile preparation, excellent served alone with simple croutons, as we did, but also ideal for seasoning many first courses, such as pasta with pumpkin cream. You can also create original variations for your Ha...

Muri Ghonto is a is one of the very popular bengali dishes made with fried fish head, first of all the head which, if you have ever spoken to an expert, will have certainly explained to you is the best part, potatoes, lentils, cabbage, little rice and spices. One man's scraps are another man's delight. Although not widely appreciated, gourmets around the world know that the head is one of the tastiest parts of fish and are used in a wide range of delicious recipes - or even whole. It's the part of the animal's body that concentrates the most flavors and textures. Serving heads is also a move to reduce food waste, encouraging people to consume or otherwise use more parts of the fishes. Far from being waste, fish heads are enjoyed in many cultures around the world. People save the heads of shrimp, enjoying the juices as a flavor complement after devouring the sweet meat. The heads are an underrated part in cooking, but that’s where the most intense flavours come fro...

Rajasthan is home to more than thousand temples, sacred lakes and other curiosities to discover. In this article of our travel blog, we give you all our tips and tricks to live an unforgettable stay in this place in India bordering Pakistan. Day 1 - Ranakpur Jain Temple Today we got up early. It takes 6 hours from Udaipur to Pushkar by car. The truth is that I do not want to arrive very late, so the decision to leave soon from the resort is practically necessary. I have already got up thinking that this day will be similar to the one we had in Indonesia last year when we were going from Solo to Malang and it took us a day to arrive. We have a hearty breakfast on a rooftop in Udaipur before heading to Ranakpur. We are served crepes called pancakes, croissants not bad at all and excellent fresh pineapple juice without water, ice, or sugar. You must know that they add a quantity of aberrant sugar, water or ice in the pressed fruit juice! It is already 9.00. It's time we had to leave. ...

My travel to Norway has been one of the best experiences I have lived and I will never forget. Visiting the wildest Norway had been in my head for many years. It was one of the trips I had dreamed about all my life. I could even say that it became an obsession since I was 15 years old. I saw that documentary of the Norwegian Fjords, which left me speechless. The panorama of the Norwegian fjords and mountains make it hard to arrange a suitable travel itinerary with the Sognefjord, the Hardangerfjord, Geirangerfjord, Lysefjord and Preikestolen. From Bergen beginning circuits to the great fjords, Sognefjord and Hardangerfjord, the peak of Preikestolen and glaciers of the interior, as well as cruises along the Atlantic coast on board the Hurtigruten postal fjords. On other hand is the Scandinavian Alps, with the highest peak of the mountain Galdhøpiggen (2,500 meters) in the massif of Jotunheimen. In the capital, Oslo, one of the most interesting shopping area is Grunerløkka, where there a...

There are more than forty types of legumes in India. Many Of them are sold and consumed stripped of skin and divided in half. Likewise, there are infinite elaborations, depending on the type of legume and the local gastronomic customs prevailing in each zone of the Indian subcontractor. For this specific recipe, I have chosen the Chana Dal, a kind of yellow split chickpea and the traditional way of cooking in the north and eastern India. The sweet and ravishing yellow colored Cholar dal is one of the best brunch options among Bengali authentic recipes traditionally eaten during celebrations. It is usually served with Puri/Luchi, rice or paratha/chapati. If you want a very fine creamy texture on the palate, you can blend it in the blender. The crisp scent of fresh coconut, the sweetness of the raisins, the fresh coriander enhanced by broken chickpeas is a perfect accompaniment with Luchi or puri, and hearing them crunching under the teeth after they have been dipped in is a real pleas...

We had Marrakesh in mind for a getaway for some time. The Moroccan country attracted us a lot for its food, mint tea, harira soup and the possibility of a trip with cheap flights was always there. But, at the same time, there was the concern about a different culture. We had some days of vacation that had to be spent before the end of January. We do not like the cold, and after shuffling several destinations, we finally decided on Marrakesh. As it is low season, the flight was very cheap. We booked a riad in the medina through the booking website. I read many Morocco travel blogs and guides, where there is very good information. And to complement, I bought the Lonely Planet Marrakech travel guide, that was very useful to us. I also download the map, although in the streets of the medina there is no map. Our flight was on time and at 5:00 p.m. we landed in Marrakech. After filling out the form for immigration they seal our passport. We picked up the suitcase, and we went out to find our...