Strawberry and raspberry jelly with rosewater cream

strawberry raspberry valentine

Valentine’s Day is approaching! Are you ready for that?

Just in case, here’s a sweeet recipe for your beloved one 😉


  • 1/2 cup (110g) caster sugar
  • 100g strawberries, hulled, roughly chopped
  • 60g raspberries
  • 2 tsp (7g) powdered gelatine
  • 1 tbs strawberry liqueur (or to taste), plus 1 tbs extra (optional)
  • 1/2 cup (125ml) thin cream
  • 2 tsp icing sugar, sifted
  • 2 tsp rosewater*
  • Mixed berries, to serve


Combine the caster sugar, strawberries, raspberries and 1 tablespoon water in a small saucepan and stir over low heat, without boiling, for 5 minutes or until sugar dissolves and raspberries break down. Remove from heat.
Place 1/2 cup (125ml) boiling water in a bowl and sprinkle over the gelatine, then stir rapidly until gelatine dissolves completely. Add the gelatine mixture and liqueur to berry mixture, then strain mixture through a fine sieve placed over a jug (do not press down on solids). Refrigerate for 30 minutes or until chilled.
Rinse two 100ml-capacity, 8cm heart-shaped moulds in cold water and place on a small tray. Pour berry mixture into moulds, cover and refrigerate for 6 hours or overnight.
Whisk cream and icing sugar in a small bowl until lightly whipped. Stir in the rosewater and extra liqueur, if using.To serve, dip the jelly moulds into hot water for 2-3 seconds, turn out the jellies onto plates and serve with the rosewater cream and mixed berries.


Enjoy together! <3

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Hot Cocoa

hot cocoa

Those 2 days I’m in Amsterdam for the #BlackBerryDevConference…so I tought about publishing some local recipes 🙂

Lucky for me National Geographic is really useful those times…

Ward off the Amsterdam chill with a steaming mug of “Unlimited Delicious Hot Chocolate” from chocolatier Kees Raat of the city’s popular Unlimited Delicious confectionery.


  • 1 quart milk
  • 5 teaspoons sugar
  • 1/2 teaspoon red pepper
  • 3.5 ounces cocoa powder


(Serves four) Pour the milk, sugar, and pepper in a medium-size saucepan. Keep stirring to avoid burning the bottom until almost cooked. Put the cocoa powder in a big bowl and add one cup of the hot milk. Mix the milk and cocoa powder. Add the mix to the rest of the milk in the pan and keep stirring. Stir until it starts cooking and thickens. Pour the hot chocolate into cups and enjoy!


Ok, who has not eaten some popcorn in his/her life? This is the perfect recipe for a party, a drink or a movie on the sofa!


  • 3 Tbsp canola, peanut or grapeseed oil (high smoke point oil)
  • 1/3 cup of high quality popcorn kernels
  • 1 3-quart covered saucepan
  • 2 Tbsp or more (to taste) of butter
  • Salt to taste


Heat the oil in a 3-quart saucepan on medium high heat.
Put 3 or 4 popcorn kernels into the oil and cover the pan.
When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it’s fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
With this technique, nearly all of the kernels pop (I counted 4 unpopped kernels in my last batch), and nothing burns.
If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.
Salt to taste.


If you add salt to the oil in the pan before popping, when the popcorn pops, the salt will be well distributed throughout the popcorn.
Fun toppings for the popcorn – Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.

Enjoy! *om nom nom nom*



“Carnevale” is approaching! Here we are with a classical Italian recipe 😉


  • 1 lb All Purpose Flour
  • 1 and 1/3 sticks Unsalted Butter
  • 1 cup Sugar
  • 4 Eggs
  • Canola Oil
  • Salt to taste


Combine flour, salt and melted butter in a large bowl.

Add, one by one, the eggs, mixing well to obtain an homogeneous dough.

Let stand the Crostoli dough for about one hour covered with kitchen cloth.

Divide and shape the dough to form spheres as big as half egg.

Flatten each dough ball with the palm of your hand or with a rolling pin to form a very thin rectangle.

Heat the oil in a large skillet. Lay each dough rectangle in the hot oil and fry until golden, flipping them twice.

Lay the cooked Italian Crostoli on absorbent paper towels to get rid of the oil in excess. Spread with abundant granulated or confectioners sugar. Serve at room temperature.


Enjoy with friends!


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