What’s cooking in Pauline-Cuisine?
I was a bit late in my weekly edito, but I am quite busy for the moment.
Last
week, one of my trainee at the office had finished her time at the
company, so I wanted to cook something for her goodbye “party”. I had no
idea at the beginning because I wanted to do something pretty and
convenient to travel because I need to take the underground everyday for
going to work. So, I opted for mini chocolate mousse.
For a nice presentation, I used disposable shooter glace and add some
sugar sparkles on the top of the chocolate mousse. Everyone at the
office enjoys it. It was the right size and the strong chocolate taste
was really good. Try it and add a comment to the post.
Another cooking experience was last Sunday; I have done my Sunday feast with Carib Gourmet.
It took a long time to prepare but it is worth it and it was a success.
We have welcomed 14 guests and it was enough for having a good ambiance
at the table. Our guests were happy about the food even if there are
too much food to eat. I have enjoyed this experience and I am proud to
have done it. At the end of the feast, each guest received a goodie bag
which contained tasty Congolais.
They brought them at home like a little present. I was happy to receive
the next day some text (from friend) which said there were delicious.
If you want to try to cook some Congolais, don’t hesitate to try my recipe on the website and leave comment.
I wish you a nice week.
See you next week with the recipe one my main dish at the Sunday Feast: Tartiflette “à la mode” Créole.
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