Cook Your Dream There's nothing better than real home prepared food. Even the simplest dish, when prepared with good quality fresh local and seasonal ingredients, can taste like a dream. That being said, all food taste best when enjoyed in the company of friends and family. I love meeting my friends and family, and sharing food with them. Today is Jamie Oliver's Food Revolution Day and some of my blogger friends suggested to contribute to this amazing event by organising a potluck dinner and bringing delicious home made food. We have all decided to cook some delicious meals using local, seasonal and sustainable ingredients. I added some crunchy caramelised almonds for an extra texture. Here's the menu for our virtual potluck. Rhubarb and almond panna cottaServes 6-7 300ml double cream 300ml milk 1/4 cup honey 7 gelatine leaves 500g greek yogurt 50g whole almonds, halved lengthwise 1tbsp honey 1tsp demerara sugar 1tsp hot water Preheat oven to 180℃. Preheat oven to 200℃.
A KIND OF HUSH // PHO FOR WINTER DAYS I had grand intentions for my January first. There would be a fire in the fireplace, a copy of the Sunday NYT to peruse. I would make pho, slowly, cooking in the way that I used to cook when it was just for me, totally private and selfish and gratifying and calm. There would be an array of tools to buffer me in my day of looking back and looking forward, considering all that had transpired in 2012 and all that I might hope for in 2013. Dandelion greens None of that happened. Instead, I browsed magazines, listened to some of The Happiness Project. Baby Broccoli Still, I love the quiet of January. I made this pho for my parents the day after Christmas. PHO WITH TOFU AND GREENS adapted from Healthy Green KitchenYield: 2-3 servings In a large stock pot over medium heat, toast the dry spices until fragrant, about 3-4 minutes. Add the chicken stock, fish sauce, ginger, green parts of the green onions, garlic and brown sugar. Bring to a boil, then reduce heat to a simmer.
Mowielicious Strawberry Chic NOW I'M A COOK! - Page 1 of 2 Briochettes au Nutella ou au sucre Ces brioches sont absolument extras, bien moelleuses, bien aérées, à la sortie du four c’est une tuerie! Et avec du Nutella, je vous laisse imaginer le truc de dingue :) Cette recette est pour une groooosse portion de brioches mais vous pouvez congeler la pâte crue sans problème (après avoir bouler les briochettes) et les ressortir pour une autre occasion. ► Pour une vingtaine de briochettes: Préparation: 20 minutes - Cuisson: 15 minutes - Repos: 4 heures 500g de farine de gruau10g de sel55g de sucre semoule25g de levure fraîche de boulanger6 œufs250g de beurre froidNutellasucre perlé2 jaunes d’œufs et un peu de lait pour la dorure Tamiser la farine. Couper la pâte en morceaux de 50g. ► Pour les briochettes au Nutella: Aplatir chaque boule de pâte, déposer une cuillère à café de Nutella au centre et réunir chaque côté ensemble pour refermer la boule. Préchauffer le four à 170°c. ► Pour les briochettes au sucre:
Lottie + Doof SWEET AS SUGAR COOKIES CARNIVAL FOR SOULS Eat Drink Chic