Cheesecake in a Jar Recipe I’m fairly certain that I’ve discussed my lack of love for the great outdoors, so it’s safe to say you’ll never hear me writing about long hikes in the woods or camping anywhere other than on a deck chair at a five star resort (Hey, I can dream, right?). Not to say that I am not fond of the fresh air and scenery, I just like to keep a screen between me and the bugs. Needless to say, I don’t last long at picnics in the park or anywhere outdoors for that matter. Usually an annoying fly or buzzing bee will send me into a fit within 20 minutes and I’ll sit there contemplating my escape route or the idea of eating in my air conditioned vehicle. Problem is, I am a big pan of picnic food. Hot dogs, potato salad and watermelon rank pretty high on my hierarchy of good eats, so I’ll usually suffer through it as long as I am armed with cold bottle of water and a fly swatter. Then, a couple of friends came up with the idea of a virtual picnic. Eat Smart Eat Local Eat Sustainably Eat Green Eat Out
Peaches in Port Wine Sauce Recipe - Melocotones en Oporto When summer fruits like peaches are at their peak, make this easy dessert recipe. Simply peel and simmer fresh peaches in port wine and sugar. Serve warm or cold with the port wine sauce drizzled over the top. One variation that is popular in Spain is to serve the peaches with a bit of sweetened mascarpone cheese. Using firm fruit, you can make these poached peaches ahead, cover tightly and store for a few days in the refrigerator until you are ready to use. Remember to be sure to use firm peaches, and not overcook them, so that they stay intact. Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes Yield: 4 Servings Ingredients: 4 large, ripe, firm peaches24 oz (710 ml) port wine6 tbsp sugar2 oz (60 ml) brandy1 cinnamon stick8-10 cups water Preparation: Peel the peaches. Place peaches in a pan just large enough for them to fit. Bring the liquid to a boil, then reduce heat and gently simmer until peaches are cooked - 20 to 30 minutes, depending on the firmness of the peaches.
new york cheesecake New Yorkers have a reputation for being pushy and over-the-top — these are things you learn when you leave the city for a weekend, and a ticketing agent at the airport in Tulsa, for example, informs you that you’re so much more polite than she thought a New Yorker would be. We apparently like things bolder and taller and shinier and more intense and while I’m not sure if this really applies to your average straphanger commuting from walk-up to cubicle and back again everyday, I am absolutely certain that it applies to our cheesecakes. (No, the other kind, silly.) How is a New York Cheesecake unlike any other cheesecake? To begin, it’s very very tall. Most cheesecakes — like my Bourbon Pumpkin, Cappuccino Fudge, Key Lime and a Brownie Mosaic riff — use 3 bricks of cream cheese; this uses 5. This is where I come in, with your ticket to Big Apple bliss, but better because it is can (and also roving crazies that crack up at jokes they imagine in their heads) -free, in your kitchen.
Honey Roast Peaches This is the ultimate summer pudding. A glorious combination of fresh peaches, buttery honey sauce topped with cool marscapone cream and toasted almonds. To serve four hungry guests (or eight slightly more refined guests) you'll need: 4 Peaches, Butter, Honey, 250g Marscapone, 150ml Double cream, 1tsp Vanilla extract, Flaked almonds Pre-heat your oven to 180C/350F and slice your peaches into halves, removing the stones as you go. Place the halves into a baking tray and top each with a little knob of butter. Drizzle honey over the top. Pop them into the oven for about 20mins. Pop a peach onto a plate, spoon some of the sauce from the pan over the top, smother in marscapone cream & sprinkle with almonds. For a casual pudding for friends and family I recommend two halves each, for dinner party guests I think one half is probably enough and it looks more refined. For real summer decadence, enjoy in the garden with a cold glass of champagne.
strawberry summer cake It is not summer yet. In fact, it’s been raining for more than a week, and another week — the one in which I presume we’ll be introduced to our new mosquito overlords — is promised. In fact, it was so cold that I met a friend for lunch today and had to wear both a light wool sweater and a jacket. It’s almost like summer looked at New York City and said “pbbbblt!” But I know it’s coming. I know it’s coming because strawberries appeared at the Greenmarkets last week and if you think I dork out pretty badly when the first asparagus stalks appear, you ain’t seen nothing like my “the strawberries are here!” I hope this will be your summer cake. And your apartment will smell like a strawberry patch. One year ago: Rustic Rhubarb TartsTwo years ago: Raspberry Buttermilk Cake and Slaw TartareFour years ago: Cellophane Noodle Salad with Roast Pork Strawberry Summer Cake Adapted, only slightly, from Martha Stewart I recently picked up some barley flour and fell in love with it.
Qwaaafi 'n' Breakfast in New Yoik You know what I really love to do in the morning? I love grabbing an iced bucket of coffee and strolling around the streets of New York. I’m staying at a friend’s house in Greenwich Village, which happens to be within stumbling distance of a great coffee shop. So great in fact, you could say it’s the bee’s knees. (And you should because that’s its name.) Spring has finally sprung in New York (I brought it with me from London, and you are welcome New Yorkers). Awash with coffee I made my way to Jack’s Wife Freda for some proper sustenance. Which I found in the form of wonderfully runny eggs. We shared poached eggs with grilled tomato & haloumi. (What did the cheese say when he looked in the mirror? A combination I wouldn’t have thought to put together, that works exceptionally well. And green shakshuka. Perfect for mopping up with the challah toast (a bit like brioche but not as sweet). And a spot of tea for The Londoner, of course. But all that changed when I found an excellent loitering spot.
Une vraie recette d'automne, spéciale "moral en béton" ;) Kringle estonien (végétalien) Un immense merci à tous pour vos messages laissés suite à mon dernier post ! Je viens juste de tout lire, et comment vous dire à quel point je suis touchée… Sachez que vos encouragements, vos petits mots enthousiastes et bienveillants me motivent à fond, me soutiennent et m’aident vraiment beaucoup ! Je profite aussi de ce nouveau post pour répondre ici aux quelques questions un peu récurrentes posées dans les commentaires : - Oui, beaucoup de recettes de cet ouvrage sont à IG bas, j’y ai fait particulièrement attention ;) Mais certaines ne le sont pas, car il fallait que ce soit là un livre de « référence », pouvant servir à tout le monde, y compris si l’on a envie pour ses loulous d’une grosse brioche mousseline à la farine moins complète que d’habitude… Voilà donc pour les 2 questions techniques que vous m’avez souvent posé. - Comment je fais pour écrire ces livres avec ma grande famille de 6 enfants, mon blog et tout et tout ?
Autumn pudding recipe - BBC Food Place the fruit, sugar and butter into a saucepan and cook on a medium heat for 15 minutes, or until softened. (Don’t stir too often as the fruit will become mushy.) Remove the pan from the heat and pour the contents into a colander set over a large bowl. Leave to stand for 8-10 minutes, stirring once or twice, so as much juice as possible is released by the fruit. You should end up with around 600ml/20fl oz. Pour the fruit juice back into the saucepan, bring to a simmer and cook for 10-15 minutes, or until the volume of the liquid has reduced by half.
Les muffins aux myrtilles : ze recette ! Des muffins délicieux, ultra moelleux, préparés en trente secondes les yeux fermés, sans robot, sans batteur, et qui poussent comme des champignons à la cuisson, ça vous dit ? Après plusieurs essais (dont certains catastrophiques !!!), j'ai enfin trouvé ze recette ! J'ai bidouillé une recette de base qui traînait dans mes tiroirs virtuels et je suis arrivée, sans trop le faire exprès il faut bien l'avouer, au résultat de mes rêves. Pas évident de trouver une recette qui donne de supers beaux muffins bien gonflés sans retomber après cuisson, et surtout qui permette d'obtenir une belle répartition des fruits dans la pâte. En effet, certaines recettes laissent les fruits flotter en surface, alors que d'autres les font tomber au fond...ici c'est nickel ! Le moelleux est apporté par l'huile, comme pour le fameux cake de Claire Damon (clic). Voici la célèbre version girly des "blueberry muffins", qui fonctionne aussi très bien avec des fruits rouges surgelés. 2 gros oeufs (environ 112g)
Chocolate roulade with boozy blackberries | Good Food Channel Ingredients 200 g dark chocolate 5 large eggs, separated 175 g caster sugar, plus a little extra for sprinkling 50 g ground hazelnuts 225 g blackberries 3 tbsp sloe gin, cherry brandy or kirsch 400 ml double cream 2 tbsp icing sugar holly leaves, to decorate 75 g milk chocolate Tips and Suggestions Larger supermarkets sell packs of ready ground hazelnuts alongside the ground almonds. Method 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Recipe from Seasonal Berries. Want to see more? Muffins au crumble de pommes Deux desserts en un ça vous tente ? J'ai trouvé la solution en faisant ces muffins surmontés d'un crumble bien croquant. Base 1: 125 g de farine, une pincée de levure, 1 pomme pelée et coupée en petits désBase 2: 1 oeuf, 1 sachet de sucre vanillé, 45 g de sucre cristal, 1 CS de crème fraîche, un peu de laitCrumble: 20 g de poudre d'amandes, 20 g de farine, 35 g de sucre cristal, 40 g de beurre Mélangez la base 2 dans la base 1 sans trop travailler la pâte. Remplissez des caissettes en papier de pâte.Réalisez la pâte à crumble et déposez des grosses miettes au dessus de la pâte en les enfonçant un peu. Si vous avez le temps, merci de voter pour ma pizza estivale, qui participe au concours de recettes zapetti.
Nigel Slater's Lemon Posset (A 3-Ingredient Lemon Pudding to Swoon Over) Given my love for all things lemony and for panna cottas and other puddings, Lemon Posset is the best 3-ingredient dessert that I can think of. I make it whenever the craving for lemon (or other citrus--tangerines are lovely in posset too) strikes and I always marvel at how simply and almost magically just a few ingredients come together to make a creamy sweet and tangy treat. Posset is a recipe that has been around for centuries (here's a great Guardian post on its history) although previously in the form of a warming drink of milk curdled by alcohol or citrus juice but in modern times it has become a cold pudding of thick, rich cream (which certainly sounds more appealing to me!) Since we are focused on lemons this week for I Heat Cooking Clubs Monthly Featured Dish/Ingredient Challenge, I decided to make Nigel Slater's classic Lemon Posset from his book Ripe: A Cook in the Orchard. heavy cream--2 cups (500 ml)superfine sugar--3/4 cup (150 g)lemon juice--5 Tbsp (75ml)
Muffins Crumble et son coeur au Nutella Un muffin très gourmand que voila! Je suis d’abord tombée sous le charme des photos du blog La Popotte d’Anne-Charlotte. Cette fois-ci je vous présente donc un muffin moelleux et croustillant à la fois, avec un ti-coeur au Nutella,c’est ti pas megnon!!! Le seul point négatif que je lui ai trouvé, c’est qui sèche très vite!!! C’est ti quoi que qu’t’as besoin??Pour le muffins:zingrédients liquides: -265ml de crème liquide -3 oeufs -65ml d’huile (canola pour moi)Zingrédients solides: -320g de farine -1 sachet de levure -150g de sucre Pour le crumble: -4 c.c de beurre mou -2 c.s de farine -4 c.s de cassonade -2 c.s de cacao Garniture: Nutella ou confiture ou philadelphia milka ou beurre de peanut…….aux choix quoi!!! Comment qu’on crumble le muffin???