Jordbær med appelsingranita juni 20, 2008

Saft af 6 appelsiner
800 g jordbær
4 yoghurt naturel
Sukker efter smag og behag

Vælg nogle friske appelsiner.

Pres dem og hæld saften i en skål. Dæk skålen til med film og stil den i fryseren. Dette kan gøres dagen før.

Vask jordbærrene hurtigt under rindende vand og lad dem dryppe af.

Tag en skarp kniv (pas på ikke at skære dig) og fjern stilken og eventuelle stødpletter.

Pisk yoghurten med en gaffel eller ske, indtil den er jævn og glat, og tilsæt sukker efter smag og behag. Fordel yoghurten i fire portionsskåle. Pynt med jordbærrene. Skær dem i mindre stykker, hvis de er for store.

Dæk skålene til og stil dem i fryseren indtil serveringen. Alt dette kan gøres dagen i forvejen.

Lige inden serveringen tager du en ske eller gaffel og rører op i overfladen af den frosne appelsinsaft, så den bliver til granita. Kom appelsingranita i hver af portionsskålene.

Grillet frugt maj 23, 2008

Ferskner
Figner
Blommer
Nektariner
Abrikoser
Bananer

Stenfrugter halveres og stenen fjernes. Bananer skæres i mundrette stykker.

Frugtstykkerne lægges på et stykke bagepapir i en bradepande og drysses med sukker.

Frugten grilles i ovnen til sukkeret er karamelliseret og frugten lidt blød.

Serveres sammen med en god vanilleis.

Green tea pudding maj 21, 2008

1 1/2 cups whole milk (I used soya milk)
1/4 cup + 2 tbsp sugar
1/8 tsp salt
2 gelatin sheets, soaked in cold water until softened and drained, or 1.5 tsp powdered gelatin, softened in 2 tbsp cold water
2 tbsp matcha powder
1 tbsp fresh squeezed lemon juice

whipped cream

Put the milk, sugar, and salt in a small saucepan and warm over medium heat just until bubbles begin to form around the edges. Add the gelatin and stir until dissolved.

Remove from the heat and let the mixture sit until it cools to room temperature.Whisk the green tea powder and lemon juice into the gelatin mixture and continue whisking until the green tea powder dissolves completely (a hand blender makes this easier.)

Strain the mixture through a fine mesh sieve. Divide among eight small serving bowls or cups and refrigerate, uncovered, until set, about 3 hours.

Garnish whipped cream.

Recipe found here: Pittsburgh needs eated

Dronning Maud fromage maj 12, 2008

125 g mørk chokolade

5 stk. gelatine plader

5 stk. æg

5 ss sukker

5 dl fløde

Hak op chokoladen. Læg gelatinen i blød i koldt vand ca. 5-10 minutter.

Pisk æg og sukker til luftig ægge dosis.

Visk fløden til luftig krem og bland forsigtig med ægge dosisen.

Held vandet fra gelatinen og smelt gelatine pladerne i ca. 2 ss kogende vand.

Held gelatinen i en tynd stråle i kremblandingen under omrøring. Rør godt for, at undgå at gelatinen klumper sig.

Brug portions glas eller en stor dessertbolle. Læg fromage og chokolade lagvis i en glasbolle; et lag med hakket chokolade i midten, og resten ovenpå. Sæt det koldt i mindst 2 timer eller natten over.

Desserten kan gerne laves et døgn i forvejen.

Jasmine tea pudding april 26, 2008

1 cup whipping cream
2 cups 2% milk
2 tbsp jasmine flower tea
1 vanilla bean
1/3 cup sugar
2/3 cup semolina flour

Tuiles
3 egg white
1 cup +1 tbsp icing sugar, sifted
3/4 cup + 2 tbsp pastry flour, sifted
1/2 cup butter, melted

Lightly oil 4 6-ounce ramekins with vegetable oil or food release spray and set aside.
Heat cream and milk with tea, scraped seeds and pod of vanilla. Keep just below a simmer for 10 minutes, to infuse flavours.

Strain tea and vanilla pod out and return milk to heat. Bring up to a simmer and whisking rapidly, pour semolina in an even stream. Whisk for another minute, then, as it thickens, switch to a wooden spoon. Continue cooking while stirring about 3-5 minutes, until mixture is thick, and semolina is tender.

Remove pudding from heat and pour into ramekins. Chill for at least 2 hours before serving.
Loosen the sides of the ramekin with a knife and invert pudding onto a plate.

Tuiles
In a bowl, whisk together egg whites and icing sugar until smooth.
Whisk in pastry flour until smooth and then stir in melted butter. Pour batter into a container and chill for at least 2 hours.

Preheat oven to 350º F.

Cut a template out of a plastic lid– for a simple circle, I trace a cookie cutter and cut the plastic leaving a clear hole in the center.

Using a silicone-lined baking sheet, or a cookie sheet greased and dusted with flour, spread a thin amount of chilled batter within the circle filling the space completely. Repeat until tray is filled.

Bake for 6 or 7 minutes, rotating the pan once while baking. Tuiles can be left to cool flat, or can be curled immediately out of the oven by draping them over a rolling pin. Tuiles can be made up to a day in advance, if stored in an airtight container.

Recipes found here: food tv.ca

Peach melba

400g sugar
600ml water
½ vanilla bean
2 firm but almost ripe white peaches
Vanilla Ice-cream
Raspberry Coulis
Pineapple sage leaves to garnish

Raspberry Coulis:
120g raspberries
75g icing sugar
2 tsp lime juice

Crystallised Pineapple sage leaves
Pineapple sage
Caster sugar
1 egg white

Drop the peaches into a saucepan of boiling water for a few seconds until the skin becomes loose. Transfer to a bowl of iced water, then remove skin which should slide off easily. Place sugar and water in saucepan and add scraped vanilla bean. Heat until sugar dissolves and add peaches and turn down heat. Poach until firm but a skewer slides through easily once pierced. Turn off the heat and allow the peaches to cool in the syrup for about 20mins. Transfer to a plate and once completely cooled cover and chill.

Raspberry Coulis
Puree raspberries with sugar to a coating consistency. Strain through fine sieve if you want a fine finish.

Crystallised Pineapple sage leaves
Dip sage leaves in egg white, coat with sugar, spread the leaves on baking paper and let dry for a day in the window sill. (Or put in the oven at about 40C for a couple of hours.)

To serve
Place peach on a serving plate. Simon cuts the bottom slightly so that it sits flat, adds the sage leaves to replace the ‘real’ leaves on the peach, makes a roll of ice-cream beside the peach, and spreads the coulis around on the plate.

Recipes found here: abc.net.au

Pandekager vol 2 april 14, 2008

250 g mel
4 æg
½ tsk salt
1 tsk sukker
½ tsk vaniliesukker
3 dl rismælk
½ dl appelsinsaft
2 spsk olie
olie eller smør til stegning

Pisk æggene sammen med mel, salt, vaniliesukker og sukker.Tilsæt rismælken og appelsinsaft lidt af gangen og pisk godt så der ikke er klumper.

Dejen skal have tykkelse ca. som en milkshake. Pisk 2 spsk olie i til sidst. Hvis dejen er for tyk bliver pandekagerne også tykke, så man må prøve sig lidt frem. Pandekagedej har godt af at hvile en halv time før pandekagerne bages, så bliver resultatet bedst.

På en god pande kommes lidt olie eller smør og der hældes dej på så det kan dække panden ved at vippe den i forskellige retninger.Pandekagen bages til den begynder at være lysebrun, den må ikke blive sort- så er varmen for høj.

Vend den hurtig med en paletkniv- eller måske i luften hvis du tør!

Læg pandekagerne ovenpå hinanden og dæk med staniol så de ikke bliver kolde. De kan også lunes i ovnen inden de skal spises.

Gæsteblogger: Venus1982

Old English trifle marts 10, 2008

Old English trifle, consisting of raspberry jelly, bananas, trifle sponge, custard and topped with whipped cream and decorated with flaked almonds and fresh raspberries.

Recipe here: Old english trifle

Pears Belle Hélène

Poached Pears

1 cup sugar

3 cups white wine or white grape juice

3 cups water

Zest of 1 orange, in 1 by 3-inch strips

1 cinnamon stick

8 whole cloves

2 teaspoons vanilla extract

6 slightly underripe Bosc pears, peeled and cored, with stems intact
Chocolate Sauce

1/3 cup heavy cream

1/3 cup Fra Angelico liqueur

1/4 cup sugar

Pinch of salt

8 ounces shaved semisweet chocolate or chocolate chips
1 1/2 cups vanilla ice cream or low-fat frozen yogurt, softened, for serving.

SERVES

6 connoisseurs

This classic French recipe stands a poached pear in ice cream topped with chocolate sauce like a sundae. A low-fat frozen yogurt can also be used. Use a tall, elegantly shaped, and long-stemmed poaching pear like the Bosc.

To make the poached pears, combine all the ingredients except the pears in a nonaluminum Dutch oven or soup pot. Bring to a boil, stirring to dissolve the sugar. Add the peeled pears, stem side up, and simmer for 20 minutes, or until the pears are just tender. (Ripe pears will cook much quicker.) Remove the pears from the poaching liquid with a slotted spoon and regfrigerate for at least 2 hours. The poaching liquid can be stored and reused.

To make the chocolate sauce, bring the cream, liqueur, sugar, and salt to a boil in a saucepan. Remove from heat, add the chocolate, and cover. After 3 minutes, blend in the chocolate until the sauce is smooth. (The sauce can be prepared several days ahead and chilled.)

To assemble, warm the chocolate sauce, if chilled, over low heat or in a double boiler. If it is too thick, add a few drops of cream. Place a large spoonful of vanilla ice cream in each dessert cup. Stand a chilled pear in the ice cream and spoon the warm chocolate sauce over the pears. Serve immediately, with your best silver spoons.

Bananas Foster marts 9, 2008

40 gr smør, 2 spsk brun farin, lidt kanel, 2 bananer flækket på langs, 2 spsk rom,
Bland smør, farin og kanel på en pande og lad den varme op over svag varme til farinen er opløst-

Kom bananerne på panden
Tilsæt rom og vip panden så rommen antænder

Anret bananerne med flødeskum