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Wednesday, 16 October 2013

Pann-a-cott-a delight!

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I know it has been a while, but I thought I'd share my favourite dessert with you all. I remember going to restaurants and wondering what on earth is pannacotta?  It sounds rather posh and complicated to make but the clue is in the name Pannacotta which is Italian for 'cooked cream'  it doesn't get any easier than that. I love my pannacotta served with raspberry or strawberry coulis. You can use what ever fruit you want, just make sure you change the flavour of the liqueur or brandy..... Just remember, Anything with a little booze, is a winner! 

VANILLA PANNACOTTA
3 Gelatine Leaves
250ml milk (use whatever milk you prefer,I like semi-skimmed milk with my pannacotta)
250ml double cream 
1vanilla pod (or 2tbsp  of good quality vanilla essence) 
25g sugar
4 dariole moulds or ramekins

RASPBERRY COULIS
175g sugar
175ml water
splash of cherry liqueur or..... 1/4 of a cup......;-)
  • Soak the gelatine leaves in a little cold water until soft
  • Place milk, cream, vanilla pod or essence, sugar into a pan,bring to simmer.
  • Squeeze the water out of the gelatine leaves, then add to the pan and take off heat
  • Stir until gelatine has dissolved
  • Divide the mixture among 4 ramekins and leave to cool
  • Place in fridge until set minimum an hour.
  • Place the sugar, water and cherry liqueur into a pan and bring to boil
  • Recuce the heat and simmer until the sugar has dissolved
  • Take the pan of the heat and half the raspberries
  • Blend the sauce until smooth
  • Pass sauce through a sieve into a bowl and stir in the remaining fruit
Turn each pannacotta out on a serving plate. Spoon over the sauce and garnish with a sprig of mint and dust with icing sugar. 
And enjoy.....
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Wednesday, 25 September 2013

Pancake mood...

Have you ever woken up and just thought about having a pancake?  Thats how I felt today.. I love sweet and savoury pancakes.. Reminds me of when I was a little girl and my aunt used to make the best pancakes ever!  for my pancakes, I strongly believe in using up any fruit before they go bad. Make do with what you have. Decided on a Peach Pancake with Peach and Orange Syrup… 
Even if you don’t have any fruit, a normal pancake with a drizzle of honey and a little lemon juice would be just as good. 
Well almost.
 What I like about this recipe is that It’s quick and easy..

  • egg
  • 1 cup flour
  • 3/4 cup milk  (I used Unsweetened Almond Milk because it’s less fat and high in vitamins and minerals)
  • 2 tbsps vegetable oil
  • 2 tbsps sugar
  • 3 tsps baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • peach (peeled and chopped or you can purée it) 
  1. Beat egg with hand whisk until fluffy.
  2. Add rest of ingredients.
  3. Grease pan and heat.
  4. Pour about 3 tbsp batter onto hot pan and cook until edges of pancake puff and look dry around edges.
  5. Flip, and do the same on the opposite side until golden brown
SYRUP time
  • 2 Peaches (peeled and sliced)
  • 1/2 orange (juice of the orange and zest for garnish)
  • 1/3cup of sugar
  • 1 dash of cinnamon
  • 1 Tsp butter
  • 1 cup water
  1. put all ingredients in saucepan at medium heat
  2. occasionally and reduce until thick and syrupy

Tuesday, 24 September 2013

A culinary adventure.....




Hello everyone! I'm so new to this, but I'm sure I'll get the hang of it.. Where do I start? 
My name is Chido (for those that cannot pronounce it, please call me Stacey)


I love food. I love to eat. I love different flavours, textures in my mouth. These moments for me, are priceless. The best food you can ever eat, is created by someone with that passion and love for food. 


I always liked to cook, I would cook for my friends and family, mostly because no one else could be bothered.  When I was younger my mother used to ask us to chop and get vegetables ready for her (miss en place) and she would do the rest.


It started off as chore, then turned into a hobby and now its my life. I'm training to be a chef and I'm loving every minute of it.


Every week, I will endeavour to make a Classic traditional dish of any cuisine, I have never prepared before as well as share my creations from my training. 


Why am I doing this? I want to share my love of food with others, I want to inspire and be inspired by others. I want to have fun with it and explore different techniques and tastes..


To all those that love food join me on this journey. 
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