JANICA: podle mě to je cheesecake ve formičkách na suflé. už jsem to dělala, fotku asi nemám. Jen se to špatně vyklápí, chce to hodně másla na dno, objet okraj nožem, otočit a plácnout horkou mokrou utěrku na dno formičky. Popraskané vršky schováš pod tu omáčku :) http://www.apetitonline.cz/recepty/1166-trojity-cheesecake.html
i v apetitu byl

MALVINA: Prosim te, nemela bys k tomuhle i recept?

L' Atelier Vi: Macarons à la rose et crème à la rose ~ 雅致柔美玫瑰風味馬卡龍
http://lateliervi.blogspot.com/2011/06/macarons-la-rose-et-creme-la-rose.html

Spezzatino with baguette (homemade)

~ chocolate pudding ~

1 1/2 cup milk

100 g dark chocolate

2 tablespoons cornstarch

2 tablespoons cocoa powder

2 tablespoons sugar

14 g unsalted butter

1 tablespoon vanilla sugar

Bring the milk to boil in a saucepan.
Mix together the cornstarch, cocoa powder and sugar.
Once the milk begins to boil, turn the heat down and add the cocoa mixture. Whisk it continuously until it
starts to thicken - it take about 2 minutes. Keep whisking and whisking until it looks pudding-y enough.
Remove from the heat and add the butter, the vanilla sugar and mix to blend.
Pour into a serving dish. To prevent a skin from forming, layer plastic wrap directly on top of the pudding.
Refrigerate until cold or try it while it's still warm.

Roasted Sweet Potatoes and Parsnips with Nutmeg, Garlic and Honey

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8-10 baby sweet potatoes, halved length-ways
6-8 small parsnips
3 cloves garlic, minced
3-4 sprigs fresh thyme leaves
1 teaspoon ground nutmeg
1 tablespoon runny Beechwood (or similar) honey
Salt and freshly ground black pepper
Olive oil

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Preheat oven to 180˚C/350˚F.

Half-fill a large pot with salted water and par boil the sweet potatoes, drain and add to a roasting tray.

Add minced garlic, 2 tablespoons olive oil and ground nutmeg to a jug and whisk together.

Top and tail and peel the parsnips, then cut lengthways into quarters and add to the roasting tray along with the sweet potatoes.

Scatter with fresh thyme leaves and season with a little salt, and lots of freshly ground black pepper then drizzle over the garlic/nutmeg oil, toss all together then add a final drizzle of honey. Roast in the oven for 50-60 minutes until golden and caramelized.

Serve with a little sea salt and a few extra fresh thyme leaves.

Serves 6