We have a donkey!!!
Yes, a donkey, a real brown, furry, gentle and adorable donkey. His name is Star and we were visiting him last weekend.
Star is a miniature donkey with a big personality. He loves creating mess and chaos in his stable, but is utterly adorable too.
He lives in The Donkey Sanctuary, a green, peaceful and amazing place where donkeys live in freedom and are cared and loved.
After a not really easy life, Star arrived the Sanctuary in 2008 along with his mum, Twiggy, and his friends Brandy and Gem. And this Christmas we received the best gift ever: his adoption certificate. Thank you very much Kim for such a special and enjoyable gift.
This is Star!
You can also adopt a donkey and guarantee they will never want for warmth, care or food again. To know more click here.
This week's recipe is a really easy and versatile one. You can eat Ladyfingers as they are, dipped in coffee, milk or hot chocolate, you can spread some jam on them or use a few to make a Tiramisu. Possibilities are never ending!
- 3 Medium Eggs
- 90 gr White Sugar
- 75 gr Plain Flour
- 1/2tsp Baking Powder
- 1tbs Icing Sugar
1 Tiny Apricot and Peppermint Jam Jar.
WHAT DO YOU DO
Preheat the oven to 200º.
In a large bowl beat the egg yolks with the sugar until pale yellow and thick. Shift the flour and the baking powder over the mixture. Don't stir. Set aside.
In another bowl, beat the egg whites until stiff peaks form. Fold the eggs whites into the rest of the batter, mixing until just incorporated.
Cover an oven tray with baking paper. Fill a pipping bag with the batter and pipe into lines. Tip: leave some space between them to avoid ladyfingers sticking together.
Sprinkle with some icing sugar and bake for 8 - 10 minutes.
Serve immediately.
Some people transfer the cakes into a cooling rack, but I prefer leaving them in the paper as I love to unstuck one by one (and count then the papers to know who has ate the most!)
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