For the berry sauce:
(Makes 1 cup of sauce)
4.5 oz (125 g) raspberries
6 oz (175 g) mixed berries (I used blueberries, white currants and gooseberries)
1/ 4 cup (50 g) blond cane sugar
1 vanilla bean, split open and seeds scraped out
For the parfait:
Fresh raspberries, to serve
Homemade granola (or you can buy ready-made)
To make the sauce: In a pot, combine the berries with the sugar, vanilla bean and seeds. Bring to a simmer and stew for 5 minutes, or until the fruit is soft and has released its juice. Stop the heat, discard the vanilla bean and transfer the berries to the bowl of a food processor. Purée and strain. Set aside to cool. Refrigerate until ready to use.
When you are ready to serve, take a few small glasses and start to layer the foods as follows: yogurt, berry sauce, granola, yogurt, berry sauce and fresh raspberries. To have a taste all of the different layers with a spoonful, I suggest stirring lightly when eating. This is a wonderful food to have for breakfast or as a midday snack.
Found this fabulously simple recipe on La Tartine Gourmande. Oh how I wish I were half as talented as she is :)
UPDATE: Sorry guys, this house has been sold...
From the same person who brought you the video "So Long I'm Six" (Ryan Marshall), here's a video he shot of his wife during her pregnancy. Ryan documented the whole 9 months of pregnancy through photos and I think they're marvelously cute and funky! This is how a pregnant woman should feel and look like! She (Ryan's wife) has so much fun that it seems like pregnancy is a piece of cake :)
If you wanna see more videos by Pacing The Panic Room, click here.
As I mentioned above, Ryan Marshall curated this kids' music compilation and here is a preview of the songs. You can buy the whole album on iTunes for only $9.99 - I really should top up my iTunes account cause I only have $3.93 left on it but thank God for this preview! Enjoy!
200gr/7oz caster sugar
3 large eggs
200gr/7oz self raising flour, sifted
1 rounded teaspoon baking powder
1 handful of flaked almonds
200ml/7fl oz double cream (heavy cream)
1 large handful of raspberries
1 large handful of strawberries
Preheat the oven to 180C/350F/gas 4.
Line the bases of 2 x 20cm/8 inch cake tins with greased greaseproof paper.
Mix the cocoa powder with 4 tablespoons of boiling water until smooth. In a separate bowl, beat the sugar and butter until fluffy, add the cocoa mixture, eggs, flour and baking powder. Mix well, fold in the nuts. Divide the mixture between the tins. Bake for about 25 minutes. When cooked, allow to cool then remove from the tins.
100gr/4oz best cooking chocolate
100gr/4oz icing sugar
3 tablespoons milk
Melt the chocolate topping ingredients in a bowl over some slightly simmering water. Stir until blended well and allow to cool.
Whip the double cream to soft peaks and sweeten with a little sugar.
To assemble the cake, remove the greaseproof paper from both sponges. Drizzle each one with a little sherry, if you like. Spread the cream over one of the sponges, then sprinkle the fruit on top. Sandwich the second sponge on top and press down. Run a knife around the edge of the cake to smooth it off and drizzle over the chocolate topping.