Blue Vintage: 2014

Wednesday 26 March 2014

Strawberry Panna Cotta

Ingredients

Makes about 4 servings
200 ml milk
200 ml whipping cream
5 g (1/2 tbsp) gelatin
1/4 cup sugar
1 tsp vanilla extract
Strawberry Sauce
300 g fresh strawberries
2 tbsp water
1/4 cup sugar

Directions

Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 tp 10 minutes.
In a medium saucepan bring the cream, milk and sugar to a simmer over medium-low heat (Do not boil). When sugar has dissolved remove from heat and add vanilla extract.
Add gelatin in the milk mixture and stir until the gelatin has completely dissolved. Pour it in the serving glasses or ramekins and refrigerate until it sets, for about 4 hrs or overnight.
To prepare the sauce wash the strawberries, drain well and remove leaves. Cut strawberries in quarters. In a small saucepan put the strawberries, sugar and water. Bring to a simmer and remove from heat immediately.
Pour into the bowl of a blender or food processor and blend the mixture to make a smooth sauce. Pass through a strainer to remove the seeds out of the sauce.
Cover and let it cool to room temperature then refrigerate until ready to serve.

Friday 24 January 2014

Time to Make This Felt Rose Heart !!

Zebra Cake

Ingredients

· Makes about 10 servings

· 4 eggs

· 1 cup sugar

· 1 cup butter (200 g), at room temperature

· 1 cup milk

· 1 tsp vanilla extract

· 3 cups flour

· 2 tsp baking powder

· 1/4 tsp salt

· For the chocolate batter

· 3 tbsp cocoa powder

· 1/4 cup milk

· 1 tbsp sugar
Directions

1. Grease and line with parchment paper, a 24 cm (9 in) round cake pan. Preheat oven at 180 (350 F).

2. Whisk together in a large bowl the dry ingredients, flour salt and baking powder. Set aside.

3. In another bowl mix the cocoa powder with 1/4 cup milk and 1 tbsp of sugar.

4. Mix butter with sugar until creamy. Add eggs one at a time and mix until well incorporated. Add vanilla extract.

5. With the mixer on low, alternate adding gradually milk and flour mixture until all is well incorporated.

6. Remove two cups of the batter and mix them with the chocolate mixture.

7. Use one tablespoon for each batter to create the layers of batter on the prepared pan. Begin from the middle of the pan, take one spoon of white batter then over it add a spoon of chocolate batter and repeat this steps until all batter has been used. (If you don't have the patience to make these layers just add one batter on top of the other and create swirls with a knife or fork to create the marbled effect)

8. Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.

9. Remove from oven and let cool for 15 minutes on a cooling rack before removing from the pan.

10. Serve as it is or top with chocolate glaze.

ENJOY !!

Saturday 11 January 2014

Buffalo-Style Hot Wings

Ingredients:
1 cup all-purpose flour
1 teaspoon salt salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
20 chicken wing segments
1/2 cup butter
1/2 cup hot sauce

Directions:
1) Combine flour, salt, paprika, garlic powder, cayenne and black pepper in a pie plate.
2) Coat each wing segment with seasoned flour and refrigerate for 1 hour. Coat again with seasoned flour.
3) Heat butter and hot sauce in a small sauce until butter melts. Turn heat to lowest possible setting to keep mixture warm.
4) Bring oil in a deep fryer or stovetop equivalent to 375 degrees F. Deep-fry chicken in two or three batches, turning once for about 6 minutes per side. Quickly transfer chicken to a wire rack. Let sit for 30 seconds, then toss in hot sauce. Remove from sauce with a slotted spoon to a warm serving platter. Repeat until all chicken is fried. Serve hot with celery sticks and blue cheese dressing. Yield: 4 servings.