This pharisee coffee is made with Baileys Irish cream.
You ccan read the true story of this kind of drink
Double espresso with honey and a splash of Baileys, topped with whipped cream. Finish it with a splash of baileys, caramel sauce and dust with cinnamon.
Serve with home made cinnamon rolls.
This will make your day, you will have a nice morning start.
To continue chicken main recipes for my protein diet, I combined the breaded chicken with black pepper sauce.
The sauce I prepared is a Lidl from the shelf product. I thought I would try it with chicken breast. The sauce had a fairly nice flavour, I didn’t have to add anything. It was mildly pungent and made the chicken’s flavour better.
I had green leaf salad: iceberg with baby Spinach and a glass of gewurtztraminer.
Cotton Cheesecake with Brandy Sauce
Light, low sugar high protein sweet for fitness fans and to those who want to burn fat.
The brandy sauce is a custard made with brandy.
280 mml milk
100 g butter
400 curd (polish cottage cheese)
35 g custard cream
40 g flour
Sugar to your liking
Bake at 150 C° for one hour than switch off the oven and let the cake cool down with the door ajar.
200 ml soured cream
100 g coconut flour
300 g mixed berries
Bake at 200 C° until needle probe.
Fitness chicken breast. If you marinate the fillets in flavoured oil it will be more tenderer.
2 chicken breast fillets
Oil to marinate
Herbs like provance herb mix
Oil to fry
2 tbsp Chopped onion
1 tbsp Ginger paste
1 tbsp capers, chopped
100 ml white wine
1 cube chicken stock
400 ml water
100 ml double cream
Crushed black pepper
Marinate the fillets in oil flavoured with provance herb mix for overnight.
First fry the fillets on a little oil on both sides and remove and keep warm.
Add the onion and ginger, and capers to the remaining oil, fry stirring.
Add the white wine. Then add water and chicken stock cube. Simmer, then put back the chicken fillets. Season with crushed black pepper.
Add one tablespoon herb butter. Simmer for 5-10 minutes, then add sour cream or double cream. Simmer for a few minutes and serve.
A side dish can be
Potato with butter and parsley
2 (6-ounce) salmon fillets
4 or 8 jumbo shrimp
1 teaspoon minced shallot
1 tablespoon butter
1/2 cup Madeira wine or brandy
1 cup heavy cream
Salt and pepper to taste
Pinch of chopped parsley
On medium heat, saute salmon, shrimp and shallots in butter 5 minutes or until opaque. Remove salmon and shrimp; keep warm. Deglaze pan with wine; reduce by half. Add cream. Bring to a boil. Simmer 5 to 10 minutes until thick enough to coat a spoon. Add salt, pepper and parsley. Spoon sauce over seafood.
I visited the Regency Park Hotel for dinner.
Among the main courses I liked
Pan fried salmon with lemon and dill sauce
Confit duck leg
I chose the salmon this time.
It was served with parsley potatoes and steamed mixed vegetables and lemon sauce.
The say e was lemony which I liked, the salmon was served without skin, and the veggies were a little hard to bite.
The way I like it.
I had Australian chardonnay with this meal.
It was a very tasty dinner.
This salmon may go well with steamed asparagus, green beans as well.
More healthy side dishes
Christmas star pavlova
This is a pavlova sandwich with chocolate mousse and mixed red berries.
Draw a David star on a baking parchment paper.
400 g egg white
400 g sugar
2 tbsp corn flour
2 tsp vinegar
For the chocolate mousse
200 g Dark chocolate
500 ml whipping cream
For the berries
500 g mixed berries
2 tbsp sugar
50 ml brandy
300 ml sweet whipping cream
Brandy to your liking
Heat the oven to 170 C°. Prepare the meringue. Turn down the oven to 140 C°. Bake it or dry it at 140 C° for approximately 50 minutes.
Switch off the oven at leave the oven door ajar. Make the mousse.