Piedmontese chocolate pudding with vanilla quince
November 30th, 2017 | sweets
A beautiful and strong coffee, anyone? Then, after a substantial meal, this specialty from the Piedmont is the right! In Piedmont, this pudding is called also Bonèt, because its form probably reminds something to a hat or a chef’s hat. Another story around the Bonèt comes from the Langhe. It states that one puts so to speak “a hat” – a crown – on dinner with this dessert. Anyhow, it tastes excellently and even better when prepared the day before. Incredibly handy when you expect guests.
PS: The Vanilla Quinces are a perfect match!
Piedmontese chocolate pudding with vanilla quince
(6 servings / cooking time 1 hour / can be prepared the day before)
Leave me a message
Pasta a la Mamma
Home-made pasta, there is nothing better. Soft wheat semolina is the magic word. I was in a small shop for Italian food. At checkout the older grumbled something grouchy, (which must be resulting from living in Northern Germany…) owner: “Pasta? You don’t figure it out anyway.” On the question of whether he was this opinion because I’m not Italian, he replied unmoved: “My wife tried for 40 years, so you will not get out even there.” Allora! Per favore!
read moreDorade with oranges and garlic
A dream of a fish! Roasted as a whole in the oven, this sea bream bathes in orange and lemon flavors, fine fennel is reminiscent of the last Mediterranean holiday…
read moreSchupfnudeln – Autumn Soulfood
“Schupfnudeln” is a typical German dish. We talk about fingershaped dumplings made of potoatoes. This recipe combines these dumplings with minced meat and apples – very simple. But often the simple dishes are the most popular ones. Especially with children. Same with our stir-fried Schupfnudeln with apples. Our son and daughter have been crazy about this dish since childhood. Apple and horseradish anyhow are a perfect pair, endive salad as a vegetable and a quick horseradish dip provide the freshness kick.
read more