Do you want to know how to make a gin & tonic cake that's low-carb and gluten-free? Do you want to know what science says about whether gin is good for you? Read about it all in my latest blog post.
These super-simple, but super-scrumptious, Low-Carb Classic French Chocolate Pots, contain only two ingredients! Decadent and impressive enough for a make-ahead dinner party dessert, you can also easily whip some up to grab straight from the fridge as a mid-week treat. Or use as a handy fat-bomb to adjust your macros on a keto diet.
It's Santé Bon Viveur's 1st blogging birthday!! It's been a whole year since - with massive trepidation - I first pressed the 'Publish' button and sent a blog post out into the world. I wanted to say a huge 'thank you' to everyone who's supported me this year - by following, reading, sharing, and commenting on this blog, and by trying out my recipes and giving feedback. And I couldn't let this milestone go by without marking it with a round-up of the year. So here's some highlights and successes; some things I've learned; some info about Santé Bon Viveur's readership; plus some handy links to everything I've published so far organised by category. So you might find something useful in this article if: - You follow me for one type of post - maybe low-carb recipes, or travel writing - and you want to find links to everything in that category, simply listed in one place. - If you're a new blogger - or thinking about becoming one, or setting up some other website - and want to hear about some of the challenges I've overcome, and new things I've had to learn, in my first year.
Who doesn't love a delectable, creamy French pastry? I know I do! And I've been craving one. So I came up with this recipe for Low-Carb Mille Feuilles! It uses fat head dough instead of puff pastry. And for the filling, I've used whipped sweetened cream. Or you can mix it up by using instead my crème anglaise (from my recipe for Low-Carb Summer Berry Crème Anglaise Tarts). Only 3.8g net carbs per slice, these save you a massive 57g over a high-carb version.
Last weekend, 27 April, I went to the opening of Creative Rage - an exhibition of multi-media pieces by members of the UK-based progressive LGBTQ artistic community. If you want to catch it, it runs until 2 September at The Potteries Museum & Art Gallery, Stoke-on-Trent. Here's some of my favourite images, a bit of background, and a little practical information.
I haven't got a very sweet tooth. But I still think the cake, Cassata Siciliana, is one of the most wondrous foods on the planet! In this article, I'm not only telling you what it is, but also sharing with you the exclusive Cassata Siciliana recipe given to me by the Villa Ducale boutique hotel in Taormina, Sicily.
A few days ago I published my favourite photographs that I'd taken over Easter of the beautiful and moving Misteri procession in Trapani, Sicily. But to experience it in full, you need to hear the wonderfully funereal music, and to see the movement too (the 'annacata' waddle of the people processing)! So here's some of my short videos of the Trapani Misteri Procession 2018. They were taken on 30 and 31 March, mostly from the balcony of the Ai Lumi hotel in Corso Vittorio Emanuele.
Over Easter, I was awestruck to experience the beautiful and moving Trapani Misteri procession in Sicily. Here are my favourite pictures I took of the procession, the bands, the spectators - and the other people who made it happen. I do hope people in Trapani who took part in the procession - as well as my other readers - may enjoy these pictures
To wrap up my miniseries about what's new in bean-to-bar craft chocolate, here's some news about chocolate being made with very unusual cocoa beans. In fact, one of these chocolates is made from beans that aren't cocoa at all! This post brings to an end my mini-series on what's new in chocolate. It will also be the last 'From Bean-to-Bar & Beyond' post for a while, although that will continue as an occasional series. Look forward to a complete change with some very visual blogging about some completely different topics in my next few posts.