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Bay flavored (except the lab didn't have any, so I used anise) rice pudding on a Marie Antoinette napoleon with guava and mango sauce, candied zest and caramel twirls.
Chef Instructor would have preferred supremed oranges to the orange zest, and something other than rice pudding on the top layer of the napoleon.
Still, not so bad for my first "how to please the chef" plate
Click for a tastier view.
Last night I had nine people for dinner and served Irish Stew, Irish Soda Bread, and Donegal Oatmeal Cream, with local blackberries from the freezer.
No one can blame me for having dessert leftovers for breakfast this morning. I mean...it does contain oatmeal, right? ;)
hehehe if you read her shirt, its oh so true, hopefully she wont kill me for posting this... FYI that is pudding in her mouth, and yes, she did do this on purpose
STRAWBERRY PUDDING RECIPE
Strawberry base:
Strawberry jelly – 120 gm.
Fresh strawberry – 3
Sugar – 3 table spoon
Or 1 ½ table spoon and 1 ½ hot water (Depending on your sweetness
tolerance level).
Method:
Microwave this for 3 minutes to get a liquid form base.
Pudding:
Egg – 3
Caster sugar – 30 gm
Milk – 120 ml or ½ cup
Double cream – 120 ml or ½ cup
Vanilla essence – ½ table spoon
Strawberry base (from the prepared mixture) – ¼ tablespoon
Pour this mixture to the serving dish and let this cool.
Pudding method:
1.Mix milk and double cream together and in a heavy bottom pan ( use
a larger pan) and bring to boil.
2.Just before boiling add sugar.
3.Mix egg yolks together and add boiled mix to this mixture and stir well.
4.Transfer this back to low heat and continue stir with a whisk (take
this on and off from heat prevents curdles) till the mixture is thick.
5.Add strawberry base mixture and stir well.
Pour this mixture on top of strawberry base and garnish this with fresh cream.
Refrigerate for 3 hours (at least) before serving. Enjoy the early spring.
Whenever I think of comfort food, the first thing that pops into my mind is rice pudding. Soft, creamy and very, very comforting. Must be baked, not cooked on the stove top, and served hot, not cold.
This particular one is flavoured with cinnamon and star anise, with a little orange zest.
Recipe:
2oz pudding (short grain) rice
1 pint milk
1 oz caster (superfine) sugar
1/2 oz butter
Wash rice and place in buttered oven-proof dish. Pour milk over and stir. Leave to soak for half an hour.
If you like it creamier, add a little more milk, perhaps another quarter or even half pint. Also, I often replace some of the milk with tinned coconut milk.
Add sugar and stir.
Now add your chosen flavourings. Good things to try are:
Sliver of lemon zest and sprinkle with grated nutmeg (very traditional English).
2 inch stick of cinnamon and 1 star anise, with orange zest.
Chocolate chunks (they'll melt) and a little powdered cardamom.
Dot the top with a little butter.
Place in the centre of oven (150C/300F) for 2 to 2 1/2 hours. Stir a couple of times during the first hour or so to stop the skin forming too early and burning.
For Friday Food Fiesta Comfort Food Week.
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A recipe from Donna Hay for self-saucing chocolate puddings. I used almond meal instead of hazelnut meal and the deepest, darkest cocoa powder from Valrhona. These are absolutely heavenly. I love how dark the cakes and sauce are!
For more yummy recipes, visit my blog, The Sweetest Kitchen...
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My husband brought it us, lovely pudding in the real husk of egg.
PENTAX *ist DS / SIGMA MACRO 50mm F2.8 EX DG
The little mice holding glass Christmas puddings made by Phoenix Glass are shown off to best advantage by these hand turned mahogany plinths
A recipe from Donna Hay for self-saucing chocolate puddings. I used almond meal instead of hazelnut meal and the deepest, darkest cocoa powder from Valrhona. These are absolutely heavenly. I love how dark the cakes and sauce are!
For more yummy recipes, visit my blog, The Sweetest Kitchen...
Shortbread cookie crust, sweet cream cheese, chocolate pudding, whipped cream, and nuts.
Strangely, it didn't taste as good as the first time I had it, but maybe it was from the sensory overload of trying two other desserts?
I like my bread pudding to have a nice chew as opposed to the light fluffy texture that some have. In addition to that chew this had great flavors. Banana, chocolate, fresh fig. Could have done without the almonds.
Over all this was a wonderful rendition of something that should be an easy crowd pleasure but is a giant let down at so many restaurants.
Amazing. Delicious. Tapioca pudding from Meister's dairy at the West Side Market. Dates from ? at the West Side Market.
Its snowing! So I made some vanilla pudding, thanks Deb for the recipe :) Under the pudding is some japanese fabric that just arrived in the mail.
A recipe from Donna Hay for self-saucing chocolate puddings. I used almond meal instead of hazelnut meal and the deepest, darkest cocoa powder from Valrhona. These are absolutely heavenly. I love how dark the cakes and sauce are!
For more yummy recipes, visit my blog, The Sweetest Kitchen...