I was planning on going on a hiking trip in Peru to Machu Picchu in October, but I can’t go due to work. Such is startup life…
The trip combines hiking along a secluded Inca trail with overnight stays at traditional mountain lodges. It’s been sold out for weeks but I have two spots. Send me an email if you’re interested.
Note: Bumped this old post for all of you chocolate lovers out there!
4 dl cream
100 g sugar
300 g dark (70%) chocolate
100 g butter
1. Melt the chocolate and butter together.
2. Whip the cream until stiff. Put it in the fridge.
3. Whip the egg whites until stiff, adding half the sugar slowly at the end of the process. Put it in the fridge.
4. Whisk the egg yolks and the rest of the sugar. Add cognac.
5. Mix in the melted chocolate.
6. Mix in the whipped cream.
7. Mix in the egg whites.
Leave in the fridge for 3 hours.
50g unsalted butter, softened
2 large eggs
4 ripe bananas, mashed
4 tbsp plain yogurt
1 tsp vanilla powder
260g all-purpose flour
1 tsp baking soda
1 tsp salt
60g walnuts, small pieces
1. Cream together the sugar and butter until fluffy.
2. Stir in eggs. Stir in bananas, yogurt, vanilla and walnuts.
3. Gently stir in flour mixed with baking soda and salt.
4. Pour into a 9x5x3 loaf pan. Bake at 350 degrees F for about 1 hour.
2 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
3 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves, ground
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. allspice
1 c. white sugar
1 c. light brown sugar
1 c. salad oil
1 c. sour milk
Beat eggs thoroughly and mix with brown sugar and set aside. Mix the dry ingredients together and add the milk. Then add the eggs and brown sugar and stir thoroughly. Add the oil last. Pour into a lightly greased 7 1/2 x 7 1/2 inch pan. Bake for 50 minutes at 350 degrees.
1l half & half (cream and milk)
100g sour cream
1/4 ts salt
1 ts baking soda
1 ts cardamom or cinnamon
1. Whisk sugar and eggs together until light in color.
2. Mix in the half & half and sour cream.
3. Mix in the mixed flour and salt, baking soda and spice.
4. Mix in melted butter.
Leave in the fridge for 1 hour before making waffles.