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Posts Tagged ‘dessert’

This dessert is perfect for dinner parties because you can do all of the preparation work earlier in the day or even the day before. Some people like to get the panna cotta out of the ramekin for serving, but I don’t see the point – it might fall apart, and the ramekin needs to be washed anyway.

Panna Cotta with Raspberry and Blueberry Coulis

Serves 4.
Preparation time: Can be done in 20 minutes if you make both at the same time. Serving time: 2 minutes.

For the panna cotta
300ml double cream
300ml milk
60g caster sugar
1 vanilla pod
2g agar agar

For the coulis
200g blueberries
200g raspberries
50g sugar
1 cinnamon stick
40ml water

Preparation – Panna Cotta

1. Slice the vanilla bean in half lengthways and scrape out the seeds. You could probably substitute vanilla essence for the seeds.

2. Put the vanilla seeds, double cream, milk, sugar and agar agar in a pan and warm on a medium heat until the mixture is hot. Simmer for 5 minutes – do not let the mixture boil. You can tell when it’s boiling because of a) the bubbles and b) the noise, which sounds like a kettle.

3. Remove the pan from the heat, leave to cool for 5 minutes and then divide the mixture between 4 ramekins. Remember to leave enough room for the coulis! Leave to cool for a further 5 minutes and then put in the fridge for at least a few hours.

Preparation – Raspberry and Blueberry Coulis

1. Find a pan with a lid.

2. Put the blueberries, sugar, cinnamon stick and water in the pan and cook on a medium heat until the sugar has dissolved.

3. Reduce the heat to low, put the lid on the pan and simmer for 3-4 minutes.

4. Remove the lid, turn the heat back up to medium and cook for a further 4-5 minutes. At this point you should have something that looks like a sauce and the berries should have collapsed slightly. If it is very thin you might want to leave it for longer until it thickens up.

5. Remove from the heat, retrieve and discard the cinnamon stick, add the raspberries and stir well.

6. Transfer the mixture to a suitable bowl or dish, leave to cool for 5 minutes and then put it in the fridge next to your panna cottas.

Serving

Simply retrieve everything from the fridge and spoon the coulis on top of the panna cottas.

Nutritional information: if you care, you should not be making this dish

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Vildsvin

Ferran, 38
Barri Gotic
08002 Barcelona
93 317 94 07
Map

Where we should have gone for dinner….

We happened upon Vildsvin after our experience at Ateneu Gastronomic. We were looking for some dessert and a drink to recover from our unpleasant meal. Vildsvin has a clean modern style and looked to be much more our sort of place. There probably would have been a wait for a table for supper earlier, but this is the place we should have gone for dinner. We ordered the Chocolate Mousse, which was dreamy, and the Biscuit a la Creme, which was also exquisite. We enjoyed the selection of foreign beers upstairs in the less formal eating area, but there is also a quieter more formal dining room downstairs. And perhaps best of all, one of the tapas on the menu is a slice from a 120kg Bologna sausage which stands just inside the door.

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This is a recipe from my friend Liv for the easiest, yummiest chocolate pudding. I might even call it her signature dish. It’s hot and goey and chocolatey. What more could a girl ask for?… but some ice cream on the side. Easy enough to whip up while your main course is cooking and impressive enough for friends, family or guests.


Hot Chocolate Pudding

1/4 cup butter
1/2 cup milk
1 egg
1/2 cup sugar
1 cup self-raising flour (see note below)
1 tbsp cocoa

Topping:

½ cup sugar
1 tbsp cocoa
1 ¾ cups boiling water

1. Preheat the oven the 180ºC.

2. Melt the butter. Add the milk and egg and stir well.

3. Add the dry ingredients and mix well!

4. For the topping mix the sugar and cocoa and sprinkle evenly over the pudding mixture.

5. Carefully pour the boiling water over the pudding.

Pop in the oven and bake for 35-40 mins.

Serve with ice cream.


Self-raising (or self-rising ) flour is white or wholewheat flour with leavening agents already added. If you don’t have self-raising flour add the following to the dry ingredients above:

  • 1 to 1½ teaspoon baking powder
  • a pinch to ½ teaspoon salt

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This is a seriously easy cake. I think it took me almost as long to lick the bowl out afterwards as it did to make the cake. For anyone who thinks they can’t make a cake, give this one a try. Don’t be put off by the vinegar, it really does work in this cake.

From my mom’s cookbook:
Another recipe hurriedly recorded over the phone and made right away to an appreciative group. That Melissa, what a resource!


Melissa’s Easy Chocolate CakeChocolate Cake decorated for Liv

Makes two eight inch rounds or one large rectangular.

Melt 1/2 C butter and/or margarine

Add 1 tsp vanilla and 2 tsp vinegar

Preheat oven to 375 degrees F. Grease pans.

Sift into a bowl:
3 C flour
2 C sugar
6 TB cocoa
2 tsp baking soda
1 small tsp salt

Add 2 C cold water to butter mixture. Pour this into dry ingredients and stir well.

Pour into 2 greased layer pans or 1 greased large pan (10″x14″).

Bake 30 minutes or until a toothpick comes out clean.


Icing #1:
This takes less time to make then going to the store and buying commercial goop.Cream together 4 TB butter and 1/2 C honey. Add 1 tsp vanilla or 1/4 C cocoa and 2-3 TB milk. To thin, add a little milk; to thicken, add powdered milk. Make it any colour you like.


Icing #2:
Cream well 1/2 C brown sugar and 2 TB butter. Add 2 TB warmed milk and beat. Add icing sugar until right consistency (up to 1 1/2 C). Add vanilla or other flavouring.

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This yummy sounding recipe was sent to me by Nathan Eng. I haven’t tried it yet but it looks so good I had to post it. Let me know if you try it.


Uncle Robert’s Easy Baileys Cheesecake

1 (9-inch) chocolate graham cracker crumb crust (or regular graham or shortbread crust)
1 (8-ounce/ ~226g) package of light cream cheese, soften, get all the lumps out
1 can of light sweetened condensed milk (300ml, 397 g)
¼- cup (4tbsp, 50ml) of lemon juice
1 teaspoon (5ml) pure vanilla extract
½ cup (125ml) of Baileys Irish Cream (or your favourite cream liqueur)

1. In a bowl, beat cream cheese until light and fluffy and non-lumpy.

2. Add sweetened condensed milk; blend thoroughly.

3. Stir in lemon juice, vanilla and Baileys.

4. Pour into crust.

Chill about 2 hours so it holds its shape. Cut and serve. Enjoy.

Variants: If you don’t have the crumb crust, a thinly baked instant brownie will do. Also, served in wine glasses with crumbled chocolate chip cookies underneath and a square of quality chocolate on top makes it fancy and you don’t need to chill it as much.

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