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Erdbeer-Terrine
2008-06-24 10:31:00 Sie hat Erdbeer-Panna-Cotta mit Balsamico-Sirup aus der Kreativküche Erdbeeren & Spargel ausprobiert, meine Herren wollten die Erdbeer-Terrine Wirklich sehr lecker. Die Angabe "10 Portionen" ist bei jungen Herren im Wachstum allerdings falsch, schmeckt also wirklich gut! ==========REZKONV-Rezept - RezkonvSuite v1.4Titel: Erdbeer-Vanille-TerrineKategori-en: DessertMenge: 1 Terrinenform 20 cm lang, 10 Portionen Zutaten H FÜR DIE ERDBEERSÜLZE4Blätter Rote Gelatine300Gramm TK-Erdbeeren (aufgetaut)*75Gramm Puderzucker-1/2 Zitrone, der Saft von3Essl. Erdbeerlikör **6groß. Reife ErdbeerenH FÜR DIE VANILLECREME5Blätter Weiße Gelatine2 Vanilleschoten250ml -Milch100Gramm Zucker3 Eigelb,- Größe M, 51 g150Gramm Schlagsahne8 Löffelb-iskuits; ca. Quelle Kreativküche 6/2008 Erdbeeren & Spargel Erfasst *RK* 09.06.2008 von Ulrike Westphal Zubereitung BITTE BEACHTEN: MUSS CA. 5 h STUNDEN KÜHLEN 1. Gelatine 5 Minuten in kaltem Wasser einweichen.TK-Erdbeeren mit Puderzucker, Zitronensaf...
By: Kuechenlatein
PEACHES & CREAM...A truly sublime dessert!
2008-06-05 15:49:00 "Chocolate's okay, but I prefer a really intense fruit taste. You know when a peach is absolutely perfect... it's sublime. I'd like to capture that and then use it in a dessert."Kathy MatteaPeaches 'n' Cream...As summer proceeds & the weather becomes even hotter & hotter each passing day, we are rewarded by fruits as luscious as peaches! Strange are the ways of nature, where we are subjected to harsh, scorching summers on one hand, & rewarded with fruits as sweet & juicy as nectar on the other! No reason to complain, so moving on from juicy plums, I decided to explore peach in a dessert! SUBLIME!!There is a proverb that talks about a "Peaches 'n' Cream" ... complexion, traditionally, I would think! The only peaches & cream I can think of is that which goes straight to the hips!! Amy, can you hear me? Life is like that; good comes hand in hand with not so good, so onward we go! That's what I like about us foodies... Colour my world...So then, while looking...
Pretty In Pink: Rhubarb Raspberry Trifle
2008-06-04 21:27:00 So, I am now 36! WOW! Have I reached the top of the hill and am I on the climb down on the other side? It's what everyone says, "After 35 you are on the slide down!" I don't know about... [Read the rest of this post on my website]
Mexican inspired chicken soup and a tart for dessert!
2008-06-03 15:29:00 Doesn't that look amazing? All crispy and crunchy with fresh blackberries scattered around!Well the school year is almost over and I have absolutely no idea where the time has gone. As of Friday my days are no longer my own. For the rest of this week they are on a half day schedule so I am suppose to pick them up at noon (wonder what happens if I don't???). I guess this is their subtle way of easing us into the summer. Only half days this week and nothing at all next week and for the next 10 weeks. I guess it's better than going cold turkey!!! I have my oldest daughter in for a couple of weeks of day camp but the youngest one will be with me ALL SUMMER long...10 whole weeks...2 and 1/2 months...OMG!!!Anyway yesterday morning I was looking in my fridge trying to decide what was for dinner and about the only thing that wasn't a condiment was a chicken carcass from roast chicken the week before. I pulled the remaining meat of the bones and threw it in a pot of water. I add...
A Birthday Girl's Indulgence
2008-06-02 08:00:00 How does this birthday girl indulge? Pretty in pink - of course! All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All... [Read the rest of this post on my website]
IN THE PLUM OF THINGS...A sweet tale of sauce & ice-cream
2008-05-31 04:56:00 "A sauce.....adds something, really two things: a taste as well as the opportunity to think about how the thing was made."Raymond Sokolov Spicy Sweet Plum Sauce Plums 'n' Cherries...the fruit of summer! Plum, Cherry & Black-cherry Conserve Ice-creamFresh fruit in food is my kind of thing. Summer brings with it delightful juicy fruit from the hills of Jammu & Kashmir, (Gurgaon & Delhi lie in the plains of North India where the weather these days is HOT, HOT, HOT), & one just cant seem to get enough of these delicious fruit. Have to limit the amount of sweet in everyday food, but the temptation is far too great. Bought a small lot of juicy tart plums the other day. We ate a few & the rest were in for a sauce!Put them on to simmer in a pan, & kept tossing coins...sweet sauce, sour sauce, sweet sauce or sour sauce. Reached a point of decision making, & went for sweet! Made this from the top of my head...kept throwing in things & tasting...ended up with...
Mango Ice Cream - Indian dessert Recipe video
2008-05-31 01:21:00 SHARETHIS.addEntry({ title: "Mango Ice Cream - Indian dessert Recipe video", url: "http://potluck.meesai.com/mang-o-ice-cream-indian-dessert-reci-pe-video/" });
By: Potluck recipes
Daring Bakers: Let Them Eat Cake?at L?Opera!
2008-05-28 15:07:00 I want to start off by saying this is by far my favorite Daring Bakers Challenge yet. Why? Well, true to its name… It was very challenging, and it was a lot of firsts for me as well: first buttercream (that worked), first mousse (that worked), first time making almond flour and first time making dulce de leche. So after creating this cake, or 15 mini cakes, in my case, I felt really really accomplished and super happy about how delicious they were. So thank you very much Lis and Ivonne, our fearless founders for this wallop of a pastry! So here we are, just getting back from our wedding (there was cake there) and then our fabulous honeymoon in Jamaica (yes, there was cake involved there too) and when I check to see what the DB challenge for May is, I am faced again, with cake. Opera Cake to be exact, and when I printed out the directions and it was 9 pages long, I almost passed out from spiking glucose levels!!! BUT, I had missed the challenges for March and April and I was n...
The Opera Cake
2008-05-28 12:00:00 Daring Bakers Challenge May 2008 Oh the woes of an eager beaver Daring Baker. This month's challenge was rather messed up for me. The funny thing was, I actually found each component of the... [Read the rest of this post on my website]
Citrus Craving: Lime Brûlée
2008-05-23 18:09:00 I am cashing in on my promise to you all. Remember I had promised to share that perfect dessert I got a chance to make in the pastry kitchen on my last trip to Dubai? Here it is - well a part of it.... [Read the rest of this post on my website]
Eggless Chocolate Dessert - White Chocolate Cream Recipe
2008-05-22 13:04:00 White chocolate cream recipe ingredients: 100 milliliter milk 120 grams brown sugar 50 milliliter sunflower oil 1 teaspoon vanilla extract 1 teaspoon hazelnut extract 500 grams soften unsalted butter 440 grams powdered milk 100 grams white chocolate 75 grams ground hazelnuts (optional) Eggless chocolate dessert recipe instruction: Cook milk with sugar to boil and stir oil, extracts, butter, powdered milk, white chocolate and hazelnuts in it. Stir ...
How to make Coconut Burfi - Indian Dessert Recipe
2008-05-22 00:21:00 SHARETHIS.addEntry({ title: "How to make Coconut Burfi - Indian Dessert Recipe", url: "http://potluck.meesai.com/how--to-make-coconut-burfi-indian-de-ssert-recipe/" });
By: Potluck recipes
My Foray into Artisan Gelato By Way of Ice Cream: Recipe: Tamarind Ice Crea
2008-05-21 16:50:00 For the longest time I have had a dream that one day I would own a Gelateria - a quaint little storefront brightly colored and smelling of heavenly delights. The setting would of course be in a quaint little town, preferably historic and with cobblestones, where I would hone my creative juices to a simple yet delectable gastronomic experiment. This town would be full of people who appreciate fine foods and artistry or maybe just a constant stream of tourists looking for a unique snack. My life would essentially be like the movie Chocolat, but instead of chocolates, I would be making gelato, because just like Vianne, I believe that good food, filled with fine ingredients, that speak to people’s hearts and souls, can change lives and ultimately make people happier. I have always had a deep respect for artisans of food. Those craftsmen and women who dedicate their lives to a single creative outlet and do it great - with purpose and passion. I am talking about cheesemakers, ha...
The Chocolate Cow
2008-05-21 07:09:00 The Chocolate Cow is the perfect stop for a sweet treat after a dinner at any one of the great restaurants in Sonoma’s town square. A bit off the beaten path, the Chocolate Cow is down a short alley, next to a lingerie store (could make for an interesting Valentine’s Day, no?). But, ...
CHOCOLATE ALWAYS MAKES THINGS BETTER...'BETTER BAKED THAN CREAMED BROWNIES'
2008-05-16 09:57:00 "Any food not fit to wear is not fit to eat."Jim Rosenthal 'Better Baked than Creamed' Brownies...Chocolate OverdoseDiva @ Sugar Bar is hosting this intriguing event "Beauty & the Feast". The challenge is to pick a cosmetic/beauty/body-hand-skinc-are,etc. product that has either a name that is food-related or has food-related ingredients. Use the combination of flavours of the product as best as you can& give it any funky name you like. I picked Cocoa Butter Body Butter...a Body Shop product which is full of 'brownies in another form'!! Picture courtesy Body Shop, UK"Doubly rich for extra dry skin with a yummy chocolate-and-vanilla scent. An excellent moisturizer that melts at body temperature, leaving the skin feeling soft and silky smooth. "With ingredients similar to what makes this delicious body butter, my 'Better Baked Than Creamed Brownies' are on their way to Diva's delicious feast!! Do stop by at the Sugar Bar to read her hilarious & interesting tales t...
Dessert
2008-05-15 07:24:00 Dessert… Anyone? I think this is the healthiest dessert of all… Homemade Ice Cream Stick. You can’t get this kind of Aiskrim Batang anywhere. It’s specially formulated! It’s made of the very best golden ingredient. BREASTMILK is the sole and key ingredient of this ice cream stick. WH just suddenly came to me and said he wanted to try ...
My First Weekend as Dessert Lady
2008-05-12 19:38:00 Wow! It has been a world wind weeks-end. Thursday was my first night as the dessert lady at a local midtown restaurant. (That's what I heard all weekend - Hey, is that the dessert lady? That must be the dessert lady. etc) As it was quite eventful learning the in's and outs of a commercial kitchen, I love my little nook (and I do mean little) behind the "line". Both Thursday and Friday were not as productive as I would have hoped. Then, knowing there was a Mother's Day Gospel brunch on Sunday that was advertised on one of the local radio stations, one of the owners sprung a zinger on me in casual conversation late Friday evening.Ready to wow them Sunday?Ha! Hope so! I am a little frustrated with my mishaps, but I am working them out. I don't have the end results I would have hoped, if truth be told.No prob. You'll get it and wow everyone like you did us. Nothing like making your debut on a day we have total reservations for 200 people!Excuse me?Tomorrow?reservations. We will hav...
By: Mele Cotte
a fiery Mother?s Day dessert
2008-05-12 17:10:00 The hubs never goes a normal route. His Mother’s Day feast was no exception. The main course began normally enough, rotisserie grilled Cornish hens, corn on the cob and salad, but the dessert…. He enlisted Kid’s help with the charcoal chimney for starters. They lit it in the driveway. (setting things on ...
By: Let the Dog in!
MOLTEN TOBLERONE HEARTS...OOOOOOZING WITH LOVE ON MOTHER'S DAY!!
2008-05-10 18:29:00 "A mother had a slender, small body, but a large heart - a heart so large that everybody's grief and everybody's joy found welcome in it, and hospitable accommodation" Mark Twain Molten Toblerone Hearts...beating for Mother's Day!!This recipe is from Dhanggit's Kitchen ...just the most beautiful blog for Asian French recipes! I made these Toblerone Mini-cakes, with a heart full of melted chocolate, when the post caught my eye visiting her gorgeous blog. Take a look at the chocolate trying to step out! YUM!!Been very very eager to use my metal heart shaped baking tray that a dear friend gave me, & these did seem the perfect answer! These are hearts in both senses...shape & goodness!!Simple to make ... & absolute decadence!! Make sure you serve them warm to keep the chocolate ooooozing at the heart!! I made these a while ago...while strawberries were in season here; sadly they're available for a couple of weeks only! The recipe as taken from Dhanggit's blog...Ingred...
ALRIGHTY THEN! On a happier note....... Let's Have a Virtual Dessert Part
2008-05-09 16:36:00 OK... to rid myself of frustration with our country and the news... (LOL) I quickly glanced through my computer files to find some photos of things I've baked or made for my recipe blog and I've grabbed a few to offer everyone. Grab a virtual plate and a cup of coffee and pick something to good to eat. Let's drown our frustrations and irritations in mounds of whipped cream, cupcakes, pies and
An Older Dessert Wine
2008-05-08 12:55:00 I found this bottle of dessert wine lurking in the cellar during one of our reorganization projects. I purchased it in 2005 from the Williamsburg Winery in Williamsburg, VA back when I lived down there and was a frequent visitor, particularly to scoop up bottles of the Governor's White! This wine was a 2002 Williamsburg Winery Late Harvest Vidal. I bought it at the winery, it had a real cork closure, clocked in at 11% alcohol by volume, had 13% residual sugar, and I couldn't tell you what I paid, though the current vintage sells for $24.On the nose the wine was sweet, showing honey and apricot. In the mouth, much of the same. It has held up incredibly well over the years, and actually tasted even better than I remember. The color had also intensified, though I can't find the picture of it that I took for you. Given how well it's drinking now, but also taking into consideration that it still had a nice backbone, I'd say this one still has some life for aging in it. I will a...
By: Wannabe Wino
DeLightful Pineapple Cake
2008-05-06 18:45:00 In my ongoing quest for the perfect fat-free dessert, I’ve made some pretty tasty ones. But I’d rather skip dessert if low-fat results in a dry, tasteless lump. The richer the dessert, the better I’m going to like it. This is about the simplest recipe I’ve ever made. It’s right up there with ice cream ...
By: thrive!
DeLightful Pineapple Cake
2008-05-06 18:45:00 In my ongoing quest for the perfect fat-free dessert, I’ve made some pretty tasty ones. But I’d rather skip dessert if low-fat results in a dry, tasteless lump. The richer the dessert, the better I’m going to like it. This is about the simplest recipe I’ve ever made. It’s right up there with ice cream ...
By: thrive!
DeLightful Pineapple Cake
2008-05-06 18:45:00 In my ongoing quest for the perfect fat-free dessert, I’ve made some pretty tasty ones. But I’d rather skip dessert if low-fat results in a dry, tasteless lump. The richer the dessert, the better I’m going to like it. This is about the simplest recipe I’ve ever made. It’s right up there with ice cream ...
By: thrive!
Behind the Scenes of a Pastry Kitchen
2008-05-06 12:00:00 The last time I was in a pastry kitchen was quite a while back. I had just finished my A' Levels and started my Hotel Management training at the Sheraton in Doha, Qatar. It was going to be a tough... [Read the rest of this post on my website]
Japan Creates New Type of Dessert
2008-05-06 11:42:00 Japan, oh that fabulous country comes up with a new invention to titillate the senses. Introducing new breast shaped puddings in a delicious milk flavor.
By: Attuworld
Fruity Springtime Delights
2008-05-05 19:42:00 Most days I forego candy and desserts. I eat fruit every day but avoid sweets although I have quite the sweet tooth. While grocery shopping this weekend, I came across some good-looking strawberries at a good price and decided to make strawberry shortcake for Sunday’s dinner. I use reduced-fat Bisquick (actually, Betty Crocker now calls this ...
By: thrive!
Fruity Springtime Delights
2008-05-05 19:42:00 Most days I forego candy and desserts. I eat fruit every day but avoid sweets although I have quite the sweet tooth. While grocery shopping this weekend, I came across some good-looking strawberries at a good price and decided to make strawberry shortcake for Sunday’s dinner. I use reduced-fat Bisquick (actually, Betty Crocker now calls this ...
By: thrive!
Fruity Springtime Delights
2008-05-05 19:42:00 Most days I forego candy and desserts. I eat fruit every day but avoid sweets although I have quite the sweet tooth. While grocery shopping this weekend, I came across some good-looking strawberries at a good price and decided to make strawberry shortcake for Sunday’s dinner. I use reduced-fat Bisquick (actually, Betty Crocker now calls this ...
By: thrive!
Hazelnut Royale Dessert, Duet Crunchy Hazelnut Cream, Dark Chocolate Mousse
2008-05-05 10:00:00 Hazelnut Royale A duet of crunchy hazelnut cream and dark chocolate mousse perfectly situated on a delicious French style hazelnut wafer. Each box contains 6 individual servings. Hazelnut Royale Desserts. - Buy
WHB #131: Basil Rhubarb Compote
2008-05-04 00:00:00 The 131st edition of Weekend Herb Blogging is hosted by Anh of Food Lover's Journey. The German cook Ralf Zacherl introduced a basil flavoured rhubarb compote in a TV Cooking Show. The TV show appears very late on Friday night, so I have to admit I missed the end and the point of putting in the basil. The recipe said, that you should flavour the compote with basil after cooking. I didn't like the idea of green spots in my compote, so I watched the archived show some days later. The end of the show, when Ralf Zacherl wanted to serve the dessert, was a bit frantic. I couldn't see how he used the basil, but I heard him say: "I forgot the basil". I was as wise as before. I decided to give the roughly chopped basil into a tea bag and cooked the compote as usual. After the compote has completely cooled, remove the bag and serve with ice cream! The basil goes well with the rhubarb, just delicious! Technorati Tags: weekend herb blogging at Food Lover's Journey, WHB, food and dr...
By: Kuechenlatein
Paradiesischer Zitronenschaum
2008-05-01 00:00:00 Sie fragte nach einem Nachbau von Paradiescreme. Ich erinnere mich dunkel, so etwas das letzte Mal zu Teenagerzeiten gegessen zu haben. Es war eine locker aufgeschlagene Creme verschiedener Geschmacksrichtungen. Nach meinen Erfahrungen mit der Gelatine bei den Marshmallows habe ich beschlossen, das einmal für einen eiklar- und sahnefreien Zitronenschaum zu versuchen. Herausgekommen ist ein Paradiesischer Zitronenschaum Luftig, locker, lecker! Diese Rezeptur lässt sich bestimmt auch auf andere fruchtige Geschmacksrichtungen übertragen. Bei Gelegenheit werde ich die Gelatine durch Agar-Agar ersetzen und sehen, wie sich das verhält. ==========REZKONV-Rezept - RezkonvSuite v1.4Titel: Paradiesischer ZitronenschaumKategorien: DessertMenge: 4 Portionen Zutaten 250Gramm Joghurt, kühlschrankkalt60-80Gramm Zucke-r2 Zitronen, Saft und abgeriebene Schale6Blätter Gelatine Quelle eigenes Rezept Erfasst *RK* 28.04.2008 von Ulrike Westphal Zubereitung Die Gelatine in Wasser einwe...
By: Kuechenlatein
MANGO YOGURT PANNA COTTA...A TANGO WITH MANGO!
2008-04-29 18:22:00 ??a big part of cooking is choosing the ingredients.And a big part of serving is doing it with pride? Ruth Reichl Mango Yogurt Panna Cotta...light & deliciousWith the mango season finally upon us, it's difficult to stay away from this sensuous fruit. It is enticing, it is mesmerising, & it is bursting with juicy sweetness. The season will last the next 3-4 months & I intend to use this luscious fruit as much as I can! I guess you will see quite a few mango posts, some healthy & others not entirely so, popping outta my blog this summer (it's already 42 degrees C here; small mercies that mangoes don't melt!!!) Looks & tastes good...both in the bowl & upside down!This is one such fruity adventure to herald the beginning of the mango season here, & is a healthy dessert...a satisfying fresh panna cotta; almost harbouring on the creamier edge of a flavoured yogurt but more indulgent! This post is specially for Chris @ Mele Cotte who is running the Cooking to...
POP GOES THE CHEESECAKE...IT'S THE DARING BAKERS AGAIN!
2008-04-29 02:27:00 "My mouth is a happy place"Pat Conroy Colourful & delicious...Cheesecake Pops!It's the DARING BAKERS time of the month again...& each challenge means breaking new ground. With never a dull moment, & now even a new site for the Db's, we're all back to it again. Posting today, there are gonna be LOADS of Cheesecake Pops POPPING up all over the net. TASTEFUL ENTHUSIASM? Yes indeed!These are just the perfect party poppers for the summer, delightful to look at, a novel challenge this month...hosted by Elle @ Feeding My Enthusiasms & Deborah @ Taste and Tell this month. The April challenge call was for CHEESECAKE POPS!! To tell you the truth, it was the first I had ever heard of these delightful mouthfuls! You can find the recipe at here & here. En route to the freezer...As the gals say, "These cute little bites of cheesecake, held on a stick and dipped in chocolate and, if you like, decorations, are sure to make you smile. The cheesecake is New York style, the pop...
Fun Food: Cheesecake Pops
2008-04-27 20:54:00 Daring Bakers Challenge April 2008 It's been a bit quiet around here, I know! Thanks to everyone who have mailed me, concerned if all is well or not. Yes, all is well here. I've just been... [Read the rest of this post on my website]
Lame Baker
2008-04-27 16:13:00 I’m usually a good Daring Baker. I may wait until the very last minute to do a challenge but I’ll get it done and, more importantly, get it done right—which means no cheating on the recipe rules. But not this time. See, this go-round I got lazy and by Saturday night when we got ...
Nie kochst du ... Schokopudding aus Raspeln
2008-04-27 00:00:00 Szenen einer Ehe: Sonnabends zur besten Einkaufszeit in einem deutschen Supermarkt: Sie: Was ist denn das? Er: Schokopudding aus Raspeln, ich möchte den 'mal essen Sie: Den können wir doch lieber selber machen Er: Machst du ja nie! Sie: Habe ich sogar verbloggt. Kind: Wenn sie das sagt, stimmt das auch. Er: Daran kann ich mich gar nicht erinnern. Sie: Grummel, umpf... Kind trägt die Packung wieder ins Regal zurück. Wieder im trauten Heim: Kind vorm Notebook: Siehste Papa, hat Mama uns doch schon gekocht. Sie (denkt): Ein Glück, dass ich Küchentagebuch führe Also jetzt noch einmal: Man erhält für ziemlich viel Geld eine Packung mit 127 g Inhalt, die für 500 ml Milch gedacht sind. Dem Zutatenverzeichnis ist zu entnehmen, dass diese 127 g zu 40 % aus Schokolade (etwa 50 g) und 4 % Kakao (etwa 5 g) bestehen. Die weiteren Hauptbestandteile sind dann noch Stärke und Zucker, sowie Emulgatoren, Aroma und noch ein paar unwesentliche Zutaten. Da bleibe ich doch lieber bei meiner Rezeptur...
By: Kuechenlatein
Max Brenner
2008-04-24 18:19:00 I was told that there are 2 great chocolate specialty shops in Australia. Koko Black which is only available in Melbourne and Max Brenner. I was glad that Ai Ling suggested to try Koko Black in Melbourne, if not, I would have missed out.Max Brenner was an altogether different experience and since it was available in Sydney, I had a chance to try it when I met up with Audrey. We met up in Manly where she lives and had a cuppa with her son Declan after picking him up after school. The Manly branch is located at the wharf.We went to Manly twice on our last trip. I spotted Max Brenner when we arrived at the wharf and was quite eager to try but on our way back, we rushed for the ferry instead. We should have just stayed and caught the later ferry - we ended up on the Darling Harbour side stuck for another half hour waiting for the storm to subside.I was just glad I had a chance to try it.I love the experience of a well designed product and Max Brenner is one. It is funky and very modern ...
By: Makanning
How to Make Dessert Pizza
2008-04-22 03:43:00 This isn’t your normal lunch treat; it’s a homemade good dessert pizza. Ingredients: * find any kind of sprinkles you have * Chocolate sauce * Nutella, or custard sauce * A tortilla Method; 1. Spread Nutella on a tortilla (you can cook the ...
I just glanced at her dessert
2008-04-21 16:05:00 Since the summer is coming, from the life magazines we can easily find tips on how to lose weight, or how to shape your body again, or how to keep fit. Have you ever tried those tips? I’ve done this. I don’t want to recall those memories. But recently, Martha decided to adopt one tip from that ...
Frutta caramellata
2008-04-19 11:00:00 Un dessert di frutta caramellata veloce da preparare e un’ottima alterntiva alla classica frutta!! La cosa importante è comprare della frutta fresca e armarvi di pentolino, zucchero, limone e acqua per preparare del buon caramello! Potete infilare la frutta in uno stecchino lungo e fare degli “spiedini” o lasciar colare il caramello sulla frutta e facendo solidificare ...
Free Dessert at Coco?s Resaurant -in CA, AZ, CO, and NV
2008-04-17 03:18:00 http://www.cocosbakery.com/eClu-b.php
By: Free Stuff Times
WHB #129: Coconut creams with poached rhubarb
2008-04-16 00:00:00 The 129th edition of Weekend Herb Blogging is hosted by Susan from The Well-Seasoned Cook. It's getting spring at least. Rhubarb is the first "fruit" in spring, actually rhubarb is classified as a vegetable. Rhubarb is a good source of fibre, vitamin C and calcium. It is also goot as part of a low-cholesteriol diet as it has cholesterol-lowering properties. The leaves of the rhubarb plant contain oxalic acid and are poisenous to eat, but you can put them on the compost heap. When I saw rhubarb at the farmers market, I couldn't resisist and brought spring into my kitchen with Coconut creams with poached rhubarb An absolutely delicious combination, we all wanted more. -=========REZKONV-Recipe - RezkonvSuite v1.4Title: Coconut creams with poached rhubarbCategories: DessertYield: 4 Servings Ingredients 6 Sheets leaf gelatine, 10 grams500ml Package coconut milk7 1/2tablesp. Caster sugar1 Vanilla pod300grams Rhubarb, cut into short lengths, 10 oz Source GoodFood Maga...
By: Kuechenlatein
Sweet & Spicy: Chocolate Chile Pots De Crème
2008-04-15 22:32:00 I remember the first time I tasted the chocolate-chili combination. It was an explosive blend of flavors to say the least. My favorite chocolate manufacturer's were presenting their new chocolate... [Read the rest of this post on my website]
MANGO ICE-CREAM SWISS ROLL DESSERT...ROLLIN' IN MANGOES!
2008-04-15 16:58:00 "Ice cream is happiness condensed."Jessi Lane Adams Simple 'n' Sensational...an Ice-cream Swiss Roll This is by far the simplest & most versatile baked dessert that I have tried several times over & in many combinations. The Swiss roll is very pretty, is adaptable to personal taste, & also makes a fab frozen dessert. DH & the kids were ruing the absence of exciting dessert for many days. A bite of after dinner chocolate seemed to work for a few days, but not too long. I had some mango ice-cream left-over in the freezer & thought we could polish that off. But the foodie in me got the better of my laziness, & I decided to make something with Equal Opportunity Kitchen's first foray into blog events - 'Tried & Tested' in mind.When I saw the 3 T's at Equal Opportunity Kitchen, I was ecstatic. I love the idea of tried & tested. At least you are on safe ground, true, & also within virtual reach of the maker! The Swiss roll is a very simple sponge...
[www.kaeseplatte.com] Tiramisu, das Dessert der Extraklasse
2008-04-14 00:00:00 Ein einfaches Dessertnbsp; mit Erfolgsgarantie heutenbsp;auf der quot;Kauml;seplattequot;. Ihr werdet sehen, das Ergebnis liegt Welten entfernt von den Becher- Angeboten! Das Rezept ist fuuml;r 4 Personen ausgelegt. Was muss auf d...
By: BlogNews
Raspberry Coulis(Sauce) with Creme Fraiche - Layered Dessert
2008-04-10 16:22:00 When you think about making desserts, fruits are one of the main ingredients most of the times. One of the easiest and most satisfying way of eating seasonal fruits is by making coulis, compote or preserves out of them, without giving up their nutritional value. Raspberry Coulis is one of the preferred toppings for many desserts. Coulis, traditionally a french recipe, is a form of thick sauce made from puréed and strained vegetables or fruits, and used as a base for other sauces or as toppings... Please Click the Title for the Full Post
By: Fun and Food
CHOCOLATE FUDGE BY OUR OWN LITTLE DOMESTIC GODDESS IN THE MAKING!
2008-04-09 02:27:00 "Fudge is a noun, a verb, an interjection, and delicious!" Jessi Lane Adams Nigella Lawson's Chocolate Pistachio FudgeThe daughter was on my case for ages..."Want to make FUDGE!!!" She stacked all my chocolate books in a pile & copied down recipe after recipe, my pleas falling to deaf ears that the books were mine & here to stay. DH was witness to the pointless conversation! She would have none of it...aaaaaaaaaaargh!! Securing her future...with chocolate? Hmmmmmmmm...She writes down all her favourite stuff from my blog just in case the 'www' disappears one fine day with my precious blog! Horror of a thought...but nevertheless, a thought! As fate would have it, while the DH was surfing channels that night he hollered for me...transfixed by Nigella Lawson, the Domestic Goddess herself. Nigella Express was racing through the show & she was making chocolate fudge. Coincidence...& I badgered him thereafter to tell me whether it was her mesmerizing self or the fudge ...
The Ovarian Delight. Sounds like a tasty dessert? It isnt?
2008-04-08 13:03:00 Now thats just plain nasty! via
By: about:blank
Receive a complimentary dessert for joining the BA PrimeClub
2008-04-06 16:42:00 Receive a complimentary dessert for joining the BA Prime Club and a free steak dinner for your birthday! You will also be the first to receive all the latest Black Angus Steakhouse news and special offers straight to your inbox.To sign up for the , pl... |
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