Pumpkin gnocchi with baked pork and parsley – basil dressing

Pumpkin season and pumpkins everywhere where you can imagine. One of my previous posts was pumpkin soup with red lentils and when I prepared that soup, I still had a half of pumpkin left. So as I have gotten on fire with gnocchi preparation I prepared pumpkin gnocchi! What do you need: 1/2 pumpkin (around … Continue reading Pumpkin gnocchi with baked pork and parsley – basil dressing

Raspberry – blueberry vanilla cheesecake

Cheesecake is the most favourite cake of my husband. He really loves it. Nowadays there are hundreds of different cheesecake recipes. The ingredients are what make one cheesecake different from another.  And the most essential ingredient in any cheesecake is of course cream cheese. To celebrate our little monkey, who has just been with us in … Continue reading Raspberry – blueberry vanilla cheesecake

Sweet Death

My beloved Mexico! ❤

Creative Hands of Mexico

The term artesanía roughly translates to “handcrafts” or “folk art” although cultural differences mean that the terms are not completely equal. For example, the adjective artesanal can and often is applied to certain processed foods such as bottle salsas, chocolate, coffee and alcohols if said products are made at a home or by a small enterprises that do not use industrial methods.

Despite the tempation cover some of these artesanal goods (as they ARE wonderful), I have stuck to products that fit the definition of handcrafted in English. However, there is one tradition that truly blurs the line between edible and non-edible “handcrafts.”

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Alfeñique is the creation of a sugar paste, which is then molded into various decorative shapes. The term is not known to foreigners, but anyone who has been to Mexico during Day of the Dead (esp. in central Mexico) has seen its most representative product… a highly…

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