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Church of Sk8in
5th Annual
Pudding Wrestling
1st Round Match 1
Gynomite vs Clitty Glitter
June 29th 2012
John Henry's
Eugene Oregon
Jasmine Rice Pudding
recipe from 17 and Baking
1 1/2 c. water
3/4 c. basmati rice
1/4 tsp. salt
3 c. whole milk
3 bags of Jasmine Green Tea
1 c. heavy whipping cream
1/2 c. sugar
1 vanilla bean, split lengthwise
Bring 1 1/2 cups water, rice, and salt to simmer in heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. In the meantime, pour the milk into a small saucepan. Submerge the teabags in the milk, keeping the paper tags out of the liquid and away from the stove burner. Bring to a simmer, then remove from the heat and let sit uncovered until the rice is cooked (about 10 minutes).
Add the tea-infused milk, cream, and sugar to the rice. Scrape in the seeds from vanilla bean; add bean. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally.
Remove pudding from heat and discard vanilla bean. Divide pudding evenly among small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly.
An incredibly tasty pudding that Little Bee cooked, we were all so hammered at this point it was a welcome treat - munchies don't get much better than this!
I forgot to bake some bread & I remembered something interesting from the Food Revolution book. I'm pretty sure that Yorkshire Pudding isn't served with spaghetti, but they were delicious & fun to make. Next time, I won't cook them the extra 10 minutes.
this receipe is amazing and super quick. I swear, try it:
50cl of milk (animal or vegetal)
2g of agar agar or kanten
1 spoon of orange blossom extract
1 spoon of honey
3 spoons of almond powder
mix all ingredients thoroughly, than heat and boil for two minutes.
Pour in your choice container, let cool and store in the fridge for at least two hours. you
Leica DC Vario-Elmarit 9.1-91mm f2.8-5.9 Asph
A large, dark green sign with gold lettering advertises a pudding parlour and shop. Two oval portraits of a baker in a traditional white cap flank the main text on either side. The sign is mounted on a light-colored stone building wall between two rows of windows.
Chia is always my potluck standby contribution when I don't have time to be more creative. Although, I guess this did require a bit of creativity, so it's worth writing down my "recipe," the best I can recall. I made this for a large vegan potluck picnic we attended today. It got good reviews!
Pudding: Coconut-almond milk (coconut, almonds, sea salt, vanilla, dates), white chia seeds
I just soaked the chia seeds in the "milk" for about an hour, until they reached a tapioca-like consistency. It's about 1 part chia to 3 parts "milk," but if you find it too thick, just add a little more milk and stir until it's the right consistency.
Pecan Swirl: Pecans, maple syrup, Medjool dates, maca powder, raw cacao nibs, shredded coconut, vanilla, sea salt.
I just put all these ingredients in the food processor and pulsed until they were well combined.
Chocolate Bits: Raw cacao nibs, raw almonds, coconut oil, vanilla, sea salt
I ground up the cacao nibs and almonds into a powder, and put them in my stone grinder until they became a "butter." Then, at the last minute, I added just a tablespoon or so of coconut oil, and then maple syrup, before shutting off the machine. I poured it into a glass jar and let it firm up in the fridge overnight to create a creamy fudge like chocolate to add to the pudding. But, you could create something like this just by stirring together some almond butter, maybe a little coconut oil, raw cacao powder, vanilla and sea salt.
To serve, I just layered the pudding and the pecan and chocolate mixtures, and stirred each layer with a spoon to partially combine, but leave chunks of chocolate and pecan throughout.
Postcard showing 'The Original Bakewell Pudding Shop', Bakewell Derbyshire.
There is, I think, an 'L' reg. Hillman Minx in the shot; if so it's no earlier than 1972.
Team work for the dessert destined to finish a meal with friends, it was a great evening and the dessert was made of kitkats, chocolate mousse, chocolate ganache and marzipan pigs.... a pudding and an evening to remember....
PS it tasted wonderfull too :o)