International Women´s Day in London

Harrods Caviar House...

Sweet treatments...

Early morning treatments... sweet cupcakes and fresh peppermint tea...

My Story in Buduaar

Sunny London

Hyde Park

Spinach & Ricotta filled "Shellies" with cheesy Champignons..

· 250 gr drum "seashells" - Paste

· 150g grated Gouda

· 200 gr spinach

· 200 gr ricotta

· 100 gr champignons

· 250 gr whipped cream (35%)

· 3 eggs

· 1 onion

· olive oil

· salt

· Basilica

· Lemon-pepper

Chop the onion and champignons and fry in olive oil (until they are golden). Mix together spinach, ricotta, 25 grams gouda, 1 egg, salt, basil, lemon pepper. Add the golden onions and champignons,  Boil pasta about 7 min. Fill shells with spinach-ricotta-champignons mixture and place into form, sprinkle over with gouda, Mix together the cream, 2 eggs, basil, lemon pepper, salt. Pour the mixture to form. Place the form into oven (250 C) for about 20 minutes, and a 250 oven for about 20 minutes.

·         250 gr drum jahust „merekarpe“ – pasta

·         150 gr gouda riivjuustu

·         200 gr spinatit

·         200 gr ricottat

·         100 gr shampinjone

·         250 gr vahukoort (35%)

·         3 muna

·         1 sibul

·         Oliiviõli

·         Soola

·         Basiilikut

·         Sidrunipipart

Haki sibul ja shampinjonid ning pruunista oliiviõlis. Sega kokku spinat, ricotta, 25 gr goudat, 1 muna, sool, basiilik, sidrunipipar. Lisa kuldsed sibulad ja shampinjonid.Keeda merekarpe umbes 7 minutit.Täida merekarbid spinati-ricotta-shampinjoni seguga ning aseta vormi. Puista vorm üle Goudaga.Sega kokku vahukoor, 2 muna, basiilik, sidrunipipar, sool. Kalla segu vormi ning aseta vorm 250-kraadisesse ahju umbes 20 minutiks.