Yesterday, I was in a celebratory mood… actually it’s a dual celebration! Now you may ask what is this celebration I am speaking about? … So here it is … Hilda’s Touch of Spice has crossed 200 posts & 2 lakh pageviews! Now doesn’t this call for a dual celebration? So I baked this awesome cake which is a combination of crème caramel & rainbow cake! Both these being our all time favorites… This cake is so elegant, colorful & attractive…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….
This year Christmas is going to be filled with traditional sweets at our home. Those who have been following Hilda’s Touch of Spice closely must have taken notice by now…I hope you enjoyed making the Special Traditional Goan Sweets – Baath Cake (Semolina & Coconut Cake), Neurios(Crescents filled with fresh Coconut & Goa Pyramid Jaggery), Neurios (SweetPuffs with Dessicated Coconut),Kulkuls, Kormolas, Roce Cookies, Bolinhas (Goan cookies/…
Floating Snow Islands (Ille Flottante) or Snow Eggs (Oeufs á la neige) is a classic French dessert of small poached meringues. You need to put in a lot of patience & care to be successful but it is worth the effort as they are so delicious & dainty! You may make them in various flavors & colors.. Crème Anglaise (Vanilla Custard), caramel, orange & Grand Marnier, coffee & Tia Maria.. It is an elegant dessert to serv…