Thursday, March 03, 2011
Tuesday, March 01, 2011
These past few months have been the most exciting of my life. My husband and I found out that we are having a baby in the end of June, and we couldn't be any happier! Due to some pregnancy symptoms, I banned myself from the kitchen for a few months. But now I'm back, ready to take on the monthly Daring Bakers and Daring Cooks Challenges! I'm so excited!
As a treat for you readers, I am giving you a to-die-for recipe for white chocolate panna cotta, that I made for my hubby on Valentine's Day. Enjoy!
Into a heavy based saucepan place the white chocolate, cream, sugar and vanilla seeds.
Bring to a gentle simmer, stirring constantly to ensure the mixture is smooth and does not begin to catch on the base of the pot. Remove from the heat and allow to sit for a couple of minutes to give the flavours time to get to know each other a little better.
Sprinkle the gelatin over the boiling water and wait a few minutes for the granules to dissolve.
Pour the gelatin liquid into the cream mixture and stir through to combine.
Strain the mixture through a fine sieve to remove any potential lumps, and then divide the mixture between the 6 moulds.
Lightly cover the moulds with cling film and allow to set in the refrigerator for a minimum of 4 hours or overnight if need be.
Sunday, June 20, 2010
Best moist Chocolate Cupcakes
3/4 cup butter
1 cup soft dark brown sugar
1/2 cup caster sugar
2 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 cup cocoa powder
2 tbs instant espresso powder
1 1/2 cup milk
2 tsp vanilla extract
2. Beat butter till soft, smooth, creamy and pale. Add sugar and beat till creamy. Beat in eggs one at a time.
3. Whisk flour, baking soda, salt, cocoa and coffee granules together.
Wednesday, June 16, 2010
Tuesday, June 15, 2010
Wednesday, May 19, 2010
Tuesday, April 27, 2010
Steamed Jam Sponge Pudding
base recipe from GreatBritishPuddings, Serves: 6 - 8
3 Tablespoons of Blueberry Jam
1/2 cup blueberries
zest from 2 lemons
175g Self-Raising Flour
1 Rounded Teaspoon of Baking Powder
175g Softened Butter
3 Large Eggs
175g Caster Sugar
A 1.2 litre basin well buttered, some foil, greaseproof paper, string and a steamer or large pan.
Sunday, April 18, 2010
2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.
Brunswick Stew recipe
from the Callaway, Va Ruritan Club, served yearly at the Blue Ridge Folklife Festival in Ferrum, Va.
Serves about 10
2 ½ lb TOTAL diced stewed chicken, turkey, and ham, with broth - yes, all three meats
3 medium diced potatoes
2 medium ripe crushed tomatoes
2 medium diced onions
3 cups/ 689.76 grams / 24.228oz frozen corn
1 ½ cups / 344.88 grams / 12.114oz frozen lima beans
4-5 strips crumbled bacon
½ stick / 4 tablespoons / ¼ cup / 56.94 grams / 2oz of butter
1 Tablespoon / 14.235 grams / .5 oz sugar
1 Tablespoon / 14.235 grams / .5 oz ‘Poultry Seasoning’
Dash of red pepper
2 diced carrots (optional)
Tuesday, March 30, 2010
Friday, March 12, 2010
Stock: 20 minutes prep time, 3 hours cooking.
Lemon Risotto: 10 minutes prep time, 20-30 minutes cooking.
1 large chicken 2-3 pounds about 1 kg
chicken bones 2-3 pounds 1 kg
2 onions, roughly diced
1 medium leek - white part only, roughly diced
2 sticks celery, roughly diced
2 cloves garlic, halved
1 cinnamon stick
1 tsp. white peppercorns ( Any type of whole peppercorn will do)
2 bay leaves (fresh or dried, it doesn't matter.)
peel of 1/2 lemon
1/4 tsp. allspice
- Wash the chicken and bones and places in a 5 Litre pot, cover completely with water and bring to a boil
- Skim away any scum as it comes to the surface
- Add the vegetables and bring back to a boil
- Add the rest remaining ingredients and simmer very gently, uncovered for 1.5 hours
- Carefully lift out the chicken, set aside. The chicken meat can be removed from the chicken, shredded off and used for other things like soup!
- Simmer the stock gently for another hour. At , at the end you should have around 2 Liters
- Carefully ladle the liquid into a fine sieve, the less the bones and vegetables are disturbed in this process the clearer the stock will be. The stock is now ready for use. Freeze what you don't need for later use.
olive oil 2 fluid oz 60 ml
1 small onion, quatered
rice 14 oz 400g
Any type of risotto rice will do. I use Arborio but the recipe itself says Vialone Nano. Another to look for is Carnaroli.
white wine 2 fl oz 60 ml
chicken or vegetable stock , simmering 2 pints 1 L
- Heat oil in a pan and add onion. Fry for a few minutes to flavour the oil then discard. (We diced ours and left it in as we like onion).
- Add the rice and stir for a few minutes to coat each grain of rice with oil and toast slightly.
- Add the wine and let it bubble away until evaporated.
- Add enough stock to cover the rice by a finger’s width (about an inch or two). Don't actually stick your finger in, it will be hot. Just eye it off.
- Cook on medium heat, stirring with a wooden spoon from time to time, until most of the stock has been absorbed.
- Repeat Step 5 making sure to leave aside approximately 100 ml. of stock for the final step. .
- Repeat, save 100ml for the final stage.
- Once you are at this point, the base is made. You now get to add your own variation.