Autumn - a time of splendor and rich colors, along with the redolent scents of spicy mulled wine, roasting chestnuts or the poignancy of a brilliant autumn sunset. The long magical winter nights advance as the gentle light of summer retreats ever so softly into the mists of Proserpone's garden for her long winter sleep.
But autumn in one hemisphere is spring in the other. Let us send you to gather your rosebuds while you may!
|Dressed to kill????|
|Some of the finest armour ever created for Henry VIII has been brought together for the first time at the Tower of London. Fascinating to see how Henry expanded (in many ways) throughout his turbulent life. For details on this and other gory points of interest in three of London's royal palaces please click here
Keeping your head in London
Chocolate. Or 500 different beers? The Glutton's dilemma...
| Belgium Bruges or Brussels - it ain't just mussels...
We've got packages. Packages with chocolate. Packages with Trappist beers. Demonstrations, tastings and workshops. Hotel accommodation for two or more nights. This has gotta be the ultimate hen party....Come to think of it with 500 breweries it's the ultimate bachelor do as well......for more information - please click the link.
|Torta di Cioccolato|
- 4 ounces bittersweet Belgian (or best you can find) chocolate - don't use sweet chocolate.
- 1 stick or 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 3 large cage free or organic eggs
- 1/2 cup unsweetened cocoa powder plus a small amount for dusting
Preheat the oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of greaseproof or parchment paper - then butter the paper.
Chop the chocolate into smallish pieces. In a double boiler over barely simmering water melt the chocolate and the butter together, stirring constantly until both are melted and smooth. Remove top of double boiler from the heat and whisk the sugar into the chocolate mixture. Add the eggs and whisk until blended. Sift the half cup of cocoa powder over the chocolate mixture and whisk until just combined - don't overbeat. Pour the mixture into the baking pan and bake in middle of oven for 25 minutes, or until the top forms a thin crust. Cool cake in the cake pan on a rack for 5 minutes. Invert onto a serving plate.
Dust the cake liberally with the cocoa powder and serve with fresh raspberries and/or Meyer lemon sorbet.