Friday, 28 April 2017

Piña Colada

Ingredients for 1 person
4 cl of white rum
2 cl of dark rum
12 cl of pineapple juice
4 cl of coconut milk

• Pour the ingredients into a shaker and add 5 or 6 ice cubes. Shake well and, voilà, It’s ready!
• Pour it into a hurricane glass (a sort of elongated wine glass)
• Decorate with a piece of pineapple and a candied cherry

History of “Piña Colada”
The Piña Colada was invented on August 15, 1954 by “Don Ramon Marrero” (alias Monchito), a barman of the Hilton hotel in San Juan (Puerto Rico). His goal was to combine all the flavours of Puerto Rico in one drink, with a special emphasis on fresh pineapple juice from the Puerto Rico farms.

After more than 3 months of trials, dosages, and many mixtures, “Don Ramon” perfected the recipe for Piña Colada (which means “pressed pineapple”), that he served to many residents of the hotel, such as John Wayne...

He served this cocktail for thirty-five years as a bartender at Caribe Sol, and was consecrated in 1978 when a coconut cream maker from Puerto Rico, sold the 3 millionth Piña Colada. That same day he was honoured and the government declared the Piña Colada national drink of Puerto Rico.

Wednesday, 26 April 2017

Sweet Passion Flan

Today, I am sharing with you a personal recipe. I created it in 2014. I took a recipe from my mum and adapted it from scratch by adding my own favourite ingredients to make this flan: condensed milk, coconut milk, a hint of fresh grated ginger and lemon zest. All of that resulted in the most gorgeous flan. I named it “Sweet Passion Flan” because this is Sweetheart’s favourite dessert. The one in the photo was made in April.

For this recipe always use 17 cm diameter flan mould that is 10 cm deep.

Ingredients (for 6 persons):
1 can (370g) of Nestlé sweetened condensed milk
Zest of 1/2 lemon
Grated ginger to taste (I use a teaspoonful)
2 large eggs
200g of coconut milk

For the caramel: 6 tbs of sugar, 3 tbs of water

In a small saucepan, cook the sugar and water until it starts to melt. Lower the heat and cook until caramelised to a golden brown.

Pour the caramel into the metal flan mould. Turn and swirl the mould to evenly coat the bottom. Let caramel cool and harden.

Place the dish in a larger roasting pan and add hot water to come halfway up the sides of the baking dish.

Pour the condensed milk into a bowl combine with the lemon zest, ginger and eggs and beat well.

Add the coconut milk, stir and pour into the mould previously lined with the caramel.

Preheat the oven to 180°C. Bake at 180°C for 1:10 minutes (45 min. covered and 25 min uncovered).

Leave to cool and then refrigerate until well chilled (at least 6 hours).

To remove from the mould, place a large plate on top of the flan and gently flip over so that the plate is on the bottom. Lift away the mould.

You can keep it for up to five days in the fridge!

Note: For a bigger flan, you just need to double the ingredients.

 The first one I made in 2014

Monday, 24 April 2017

Must de Cartier Perfume

When my perfume ran out, I went to Marionnaud Parfumeries at La Praille shopping centre, to enjoy a 50% discount on the purchase of a new one. After having tried several perfumes, my choice settled on Must de Cartier. I tried it on my wrist and I was conquered by the chemistry of this fragrance on my skin.

I would say it has a winter oriental scent, very warm and elegant. In my opinion, this is a wonderful scent due to the perfect balance of its “notes” which are made up of galbanum, orange blossom, mandarin with sensual jasmine and a woody, vanilla, amber and musky oriental background.

This fragrance was launched more than 30 years ago and I have to say that I also like the masculine and practical form of the perfume bottle which is shaped like a golden lighter.

So, who said that we must ruin ourselves for beautiful and good things? In my opinion, it is necessary to buy intelligently.

I wish you a fabulous week ahead.

This post, like all my blog posts, is not sponsored.