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STRAWBERRY PANNA COTTA WITH A STRAWBERRY COULIS…the one that wouldn’t oblige!
“I leave my fats for dessert.”Bruce Mathews My favourite dessert of all time is a panna cotta. Panna cotta, an Italian dessert, which literally means cooked cream, is luxurious & creamy, eggless & sensual. In winter, we like a deep dark chocolate panna cotta. Come summer & I’m all for fruity flavour. With winter on it’s last legs here, throwing up the odd cold front now & again, strawberries are flooding the market. Good fresh strawberries are available for a shortish period of time, & then they kind of perish in the heat. I made a panna cotta with strawberries the other day because I had 2 boxes in the…
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Coffee Cake Muffins … addicted to food blogging!
“Imagination is more important than knowledge.” Albert Einstein Addicted to food blogs & blogging, that’s what I am! Try it & I’m sure you’ll have one happy family, happy in the foodie way anyway. They might whinge at the amount of time you spend on the net, but ‘up’ always comes with ‘down’, somewhat like yin-yang! I often strive to balance it, & bring in some sort of harmony! Foodie blogs are a-bursting with good food & good ideas. Never at a loss of ideas as to what to make, there are temptations that are doable some of the time; at other times, there’s plenty of eye candy. The good…
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Miles of Tuiles from The Daring Bakers
“Light, refined, learned and noble, harmonious and orderly, clear and logical, the cooking of France is, in some strange manner, intimately linked to the genius of her greatest men.” Rouff Fresh from last month’s challenge where we made the absolutely delicious French Yule Log, the Daring Bakers are still on the French trail. This month’s challenge is brought to us by Karen aka Baking Soda of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux. Versatile & fun all the way. Wish I had more time because I would…
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GINGER FLORENTINES…World of Spice Cookies Event!
“C is for cookie, it’s good enough for me; oh cookie cookie cookie starts with C.”Cookie Monster It’s a race against time, like a fight to the finish. Thankfully no resolutions for me this year, otherwise, one would most certainly have been not to work under pressure. But this time, cookies I have to make, & the reason is Meeta. I’m on the deadline, with ginger in one hand, & crystallised ginger in the other, getting to her World of Spice Cookies episode of Monthly Mingle @ What’s For Lunch Honey. This is one event I try very hard not to miss, & the large-hearted lady has allowed me on-board…
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OOOOPS, I DID IT AGAIN! CRYSTALLISED GINGER & TANGERINES
“I loved ginger; I’ve always recognized its tremendous healing power,”Chris Reed I thought I would never let me heart win over my head again. Have made the same mistake a 1000 times over, but ooops, I did it again! A month ago, while talking to my friend in Kiev, she mentioned that she couldn’t find any crystallised ginger in Kiev at all, & was in a fix as she really wanted it in her Christmas cake. She excitedly called back a few days later to say her friend who was visiting Istanbul found some & picked it up for her. End of story, blah, blah, blah. Hmmmmmm…or so I thought!…
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HERB CREAM CHEESE CRACKERS…there’s more to buckwheat than meets the eye!!
“Much Virtue in Herbs, little in Men.” Benjamin Franklin Couldn’t resist adding that quote…sorry guys! …I’m beginning to have more fun in the kitchen. That bag of buckwheat flour has done me a world of good. It keeps beckoning to me from the shelf. Was back to Heidi @ 101 Cookbooks to drool over some delicious looking Swedish Rye Cookies, when a note in the middle of her post grabbed my attention. She had let loose some pearls of wisdom about trying the Swedish Cookies in a savoury avatar. Fancy that? Of course I did, & the feet found themselves moving towards the kitchen with a strange sense of excitement.…
