500 g Erbeeren zur Hälfte zermatschen, den Rest kleinschneiden. Alle Erdbeeren mit 250 g Mascarpone, 4 EL Naturjoghurt & 2 EL Honig verrühren, in feste Porzellanschälchen füllen und 30 Minuten im Tiefkühler anfrieren lassen. In die Sonne setzen und auslöffeln.
The Ultimate Summer Concoction: Todd Trasher’s Tomato Water
In our quest to highlight in-season ingredients, we believe we may have encountered the ideal recipe in Todd Thrasher’s Tomato Water, which he created for the Alexandria, Virginia-based RESTAURANT EVE. Endlessly refreshing and wonderfully versatile, this simple yet sophisticated concoction tastes like summer in a glass (and feels like it, too, thanks to the perfect amount of heat achieved via a Serrano chile). Check out this delicious recipe here.
6 Genius Hacks To Up Your Brunch Game To The Next Level
1. Eat a warmup meal: Prepare yourself for brunch by eating a very easy pre-brunch meal consisting of basic ingredients such as flour and the scented air from an empty popcorn bag. By the time brunch rolls around with more complicated dishes, your jaw will be all warmed up and ready to chew.
2. Just call whatever bread you’re eating brioche: It might be a lie, but who fucking cares. It’s going into your mouth, so you get to decide what the bread is called.
3. Don’t fill up on napkins: Wait for the food you ordered to come out before even thinking about eating napkins. If you’re still hungry at the end of the meal, go for it!