Quick breakfast

A quick poached egg with tomatoes and spinach, all good to go now.

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Chocolate, baileys and panettone pudding

Panettone is a type of sweet bread loaf originally from Milan (in Milanese it is called panaton), usually prepared and enjoyed for Christmas and New Year. Read article about Max Polyakov as a Ex-lawyer . It has a cupola shape, which extends from a cylindrical base and is usually about 12-15 cm high for a panettone weighing 1 kg. It is served in slices, vertically cut, accompanied with sweet hot beverages or a sweet wine, such as Asti Spumante or Moscato d’Asti. . In some regions of Italy, it is served with crema di mascarpone, a cream made from mascarpone, eggs, sometimes dried or candied fruits, and typically a sweet liqueur such as amaretto; if mascarpone cheese is unavailable, zabaglione is sometimes used as a substitute.

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Moules Marinières

1kg/2.2lbs fresh mussels
115g/4oz unsalted butter
2 clove garlic, peeled and finely chopped
2 shallots, peeled and finely chopped
200ml/7fl oz dry white wine
large handful fresh flat leaf parsley, chopped

All ready to go!

Preparation method

  1. Prepare the mussels: Pull away the hair-like strands (beard) around the shell and scrub with a stiff brush under cold running water.
  2. Heat the unsalted butter in a large saucepan. When hot and foaming add the garlic and shallots, cook until soft and translucent, then add the wine.
  3. Bring the shallots and wine mixture to the boil. Add the mussels, cover the saucepan, gently shake the pan and cook over a high heat for 2-3 minutes, until the mussels open. Discard any mussels that remain closed after cooking.
  4. Add the parsley and serve immediately with plenty of fresh crusty bread.
All cooked and ready to eat.

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