It seems to be Murphy’s law, have you ever tempered eggs? The one time it didn’t work for me was when I tried to demonstrate it to my husband. Of course. The one time I show it to my hubby, it fails. Tempering eggs is a common technique for making ice cream, so I decided to give this banana chocolate ice cream with peanut butter a try. I got it from the German blog Evchen kocht. Ironically, it worked for me perfectly again, of course, probably because my husband was not watching.
OK, this post is all about childhood memories. So I was born in Uruguay, in Latin America, right? Meaning that I also experienced Uruguayan Christmas. And one thing we always had for Christmas in Uruguay were these peanut butter truffles. There is a Brazilian brand named Garoto that sells these truffles. All old-fashioned, wrapped in yellow paper with a large red logo saying “Serenata de Amor”, I mean if this is not a poetic name for a truffle, I don’t know. Usually I hoped that my sister would be kind enough to give me some of her truffles since she is into savory stuff (yeah, I don’t get it either). Sometimes this plan worked out, sometimes it didn’t and so on December 26th I was often out of truffles. Rationing sweets has never been my thing, especially as a child.
I haven’t posted any savory recipe in a long time, so today may I present to you vegan and gluten free rice noodles with a spicy peanut butter sauce! Think a peanut butter/soy sauce with curry paste, topped off with some flavorful veggies. I really, really love this dish and I am a huge fan of meat and dairy products. So if I post a vegan and gluten free recipe, it means a lot. I really liked this vegan dish I found on the blog Half Baked Harvest. I think it is my new favorite with rice noodles!
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