Morgaine

Posts Tagged ‘food’

Lunch

In Too lazy to assign a category on June 29, 2008 at 12:13 pm

Lunch

Pieter Dirkx uploaded this image to flickr, click the image and follow the link to the original page

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Lunch

In Too lazy to assign a category on June 30, 2007 at 9:13 pm
We had lunch at Lombardia, an Organic food&drink Temple.

The green drink is a South Pole: lemon, grapefruit, fresh mint and bubbly water (that's what Ewald had). The orange drink is made of carrots, oranges and ginger (and that's what I had).

Organic bread, vegetables, organic chicken (spicy) and some sort of healthy spread.

Lombardia IVLombardia IILombardia

Pictures above were taken with a Nokia E65.

Lombardia, or at least Alain Indria, seems to be doing quite well:

 

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Fridge

In Too lazy to assign a category on March 9, 2007 at 11:55 pm

Pear and blackberry cobbler

In Too lazy to assign a category on February 3, 2007 at 7:36 pm

Category:     Desserts
Style:     American
Servings:     6

Description:

An American-style dessert, halfway between a crumble and a pie.

Ingredients:

500g pears, peeled, cored and cut into wedges
400g blackberries
200g golden caster sugar
½ tsp cinnamon
1 tbsp cornflour
175g self-raising flour
75g chilled unsalted butter, cubed
125ml buttermilk or wholemilk natural yogurt

Directions:

1. Preheat the oven to 200°C/fan180°C/gas 6.
Pile the pears and blackberries into an ovenproof dish about 26 x 18cm.
Sprinkle over 50g sugar, the cinnamon and the cornflour.
Gently stir together to mix.
2. Put the flour in a food processor, add the butter and 100g sugar, and whizz for a few seconds until crumbs form.
Add the buttermilk and whizz briefly until a squidgy dough forms.
3. Scatter clumps of the dough over the fruit – don’t cover completely.
Sprinkle the rest of the sugar over and bake for 40 minutes, or until the fruit is tender and the topping pale-golden.
Gorgeous hot with cream.

(source: delicious)

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Lemon posset with lemon crunch

In Too lazy to assign a category on February 3, 2007 at 5:13 pm

Category:     Desserts
Style:     British
Servings:     6

Description:

This is a new take on the medieval English posset of sweetened, lightly curdled milk. This modern version is cream and sugar acidulated with lemon or lime juice. Serve in Chinese tea cups, ramekins or espresso cups as a dessert, or use as you would a lemon curd.

Ingredients:

450ml double cream
100g golden caster sugar
Juice of 2 small lemons

For the lemon crunch
8 sugar cubes
1 tsp finely grated lemon zest

Directions:
1. Put the cream, sugar and lemon juice into a pan over a medium heat, stirring to dissolve the sugar. Bring to the boil, stirring occasionally, then remove from the heat. Pour into a large jug then divide between 6 x 100ml ramekins or small cups. Cool, then cover with cling film and chill for at least 8 hours, or overnight.
2. Make the lemon crunch. Crush the sugar and mix together with the lemon zest. Sprinkle over the top of each posset to serve.

(source: delicious)

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La Maison du Chocolat’s Chocolate and Salted Caramel Tart

In Too lazy to assign a category on February 2, 2007 at 10:42 pm

Category:     Desserts
Style:     American
Servings:     12

Ingredients:

For the crust:
2 3/4 cups/350g all-purpose flour
1/2 cup/75g powdered sugar, unsifted
1 stick/125g unsalted butter, cold
pinch salt
2 eggs

For the caramel:
3 tablespoons/50g glucose or corn syrup
1 1/2 cups/275g superfine/caster sugar
2/3 cup/150ml double or heavy cream
3/4 – 1 teaspoon (level) rock salt or coarse sea salt
2 tablespoons/25g unsalted butter, diced

For the ganache:
1 1/2 cups/350ml double or heavy cream
4 tablespoons honey (I used a little more)
10 oz/300g bittersweet chocolate, chopped
1 stick/125g unsalted butter, diced

Directions:

For the crust, sift together the flour, powdered sugar and salt and cut the butter into chunks. Place in a food processor and process, adding the eggs at the end, until a dough has formed. Roll out the dough into a circle and fit into an 11-inch (29cm) removable bottom tart pan. Chill for at least half an hour. Preheat the oven to 350F/180C. Blind-bake the crust by lining it with baking parchment, filling it with baking beans and baking for about 15-20 minutes. Remove the beans and paper and continue to cook the case for a further 10 minutes or until it is a light golden color. Remove from the oven and leave to cool.

To make the caramel, pour the glucose syrup into a large saucepan and bring it to a boil. Gradually add the sugar, stir and continue to cook until the sugar has started to caramelize and turn golden brown. At the same time, in a separate saucepan, bring the cream and salt to a boil. Remove the caramel from the heat and very carefully add the cream – be careful as the mixture can rise rapidly in the pan. Stir carefully over a low heat with a wooden spoon until smooth. Remove from the heat, add the diced butter, and stir again until smooth. Pour into the cooled crust and refrigerate for 15 minutes.

To make the ganache, bring the cream and honey just to a boil and pour over the chopped chocolate. Let it sit for a minute or two then stir until everything is smooth. Add more honey if it is too bitter. Once the mixture has cooled a little add the butter and stir gently until the mixture is smooth. Pour in an even layer on top of the cooled caramel, return to the refrigerator, and chill for 4-6 hours before eating.

(source: The Traveler's Lunchbox)

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French toast with banana and maple syrup

In Too lazy to assign a category on February 2, 2007 at 10:39 pm

Category:     Breakfast & Brunch
Servings:     2

Description:

You could try using thick slices of fruit bread instead of the brioche.

Ingredients:

2 eggs
1 tsp vanilla extract
2 tbsp single cream
30g unsalted butter
4 thick slices brioche (cut from a brioche loaf)
Crème fraîche, to serve
1 ripe banana, sliced
Maple syrup, to drizzle
Ground cinnamon, to dust

Directions:

1. Preheat the oven to its lowest setting.
In a shallow dish, beat the eggs with the vanilla and cream.
Heat the butter in a large non-stick frying pan over a medium heat.
When the butter is sizzling, dip 2 brioche slices into the egg mixture, letting the excess drip off.
Place in the hot pan and cook for 2 minutes each side, until golden.
Set aside on a plate and pop in the oven to keep warm.
Cook the rest of the brioche as before.
2. Stack 2 slices of French toast on 2 plates.
Top with a dollop of crème fraîche and banana slices.
Drizzle with maple syrup and lightly dust with cinnamon to serve.

(source: delicious)

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Quick Vegetable Curry

In Too lazy to assign a category on January 28, 2007 at 10:48 pm

Category:     Other
Special Consideration:     Vegetarian
Servings:     4

Description:

This veggie curry is an easy way to help you reach your five portions of fruit and veg a day, and if you or members of your family are reluctant vegetable eaters, this is a great way to make them more appetising. The spinach is rich in folate, which helps to keep the heart healthy. Tomatoes, particularly the canned variety, are rich in the phytochemical lycopene, which can help prevent certain types of cancer. The whole dish is low in fat and calories, making it a great choice for anyone watching their weight.

Ingredients:

1 tbsp sunflower oil
1 onion, cut into thin wedges
2 tbsp mild curry paste
400g can cherry tomatoes in tomato juice (we like La Belinda from Sainsbury’s), or use a regular can of chopped tomatoes
600g cauliflower, cut into small florets
150g baby spinach leaves, washed
3 tbsp chopped fresh coriander, plus extra leaves to serve

Directions:

1. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes, stirring, until softened. Add the curry paste and stir into the onions for 1 minute, then add the tomatoes, cauliflower and 200ml hot water. Bring to the boil, then reduce the heat to low, cover, and simmer for 10 minutes, or until the cauliflower is tender. Remove from the heat and season to taste with salt and black pepper.
2. Add the spinach and chopped coriander to the pan, then stir through until the spinach is just wilted. Divide between plates and top with the extra coriander leaves and a dollop of yogurt, if you like. Serve with basmati rice or naan bread.

(source: delicious)

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Lamingtons

In Too lazy to assign a category on January 28, 2007 at 10:36 pm

Lamingtons

disclaimer: picture not taken by me, click the image and follow the link to the original flickr page

They call them Lamingtons. I call them clown treats of death. So scary! The mouths are made of lolly teeth. Run for your life!

Pasadena FoodLand, South Australia

Oh my … they look scary indeed ! The image “https://i1.wp.com/img183.imageshack.us/img183/4950/devilishut7.gif” cannot be displayed, because it contains errors.

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Velvet Chocolate Cake

In Too lazy to assign a category on January 26, 2007 at 7:10 pm

Velvet Chocolate Cake

disclaimer: picture not taken by me, click the image and follow the link to the original flickr page
recipe below not mine either

For the base:

Vegetable-oil cooking spray

2/3 cup all-purpose flour

1/3 cup unsweetened Dutch-process cocoa powder

2/3 cup sugar

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 large egg, room tempearture

1/4 cup whole milk

3 tablespoons vegetable oil

1/2 teaspoon pure vanilla extract

1. Preheat oven to 350F/180C. Coat with cooking spray 8-inch spring form.

2. Stir flour, cocoa powder, sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. add egg, milk, oil, vanilla, and 1/4 cup water;, mix on medium -low speed until smooth and combined, about 3 minutes.

3.Pour batter into prepared pan and bake until a cake tester inserted into the center comes out clean, ~20 minutes. Run a knife around sides of cake.

For the filling:

3 Earl Grey tea bags

1 cup boiling water

~20-25 prunes

10 oz bittersweet chocolate good- quality

1 1/4 cups heavy cream plus 1/2 cup

Make tea and put all the prunes to soak for an hour or so.

Brimg to a boil 1 1/4 cups heavy cream, remove from heat, add chocolate pieces to the hot heavy cream, let stand for 3 minutes, then stir until mixture is smooth and glossy.

Beat 1/2 cup heavy cream with mixer on medium speed until soft peeks form. Combine sleghtly cooled chocolate mixture and beaten heavy cream and pour into pan with chocolate base. Press in prunes lightly in chocolate filling and put in the fridge for about 2 -3 hours until filling is firm.

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