I like cake! A Cup of Sugar … A Pinch of Salt. The Baker Chick. aBitterSweetWife. Baking my way through the trials and triumphs of life! Bakeaholic Mama. My Jello Americans. A San Diego food blog sharing restaurant reviews and recipes. Pink Parsley. Confections, creations, and lots of calories. Panna Cotta Tricolore. This is the last dish of the menu that I have created to celebrate the 150 years of the Unification of Italy.
When I decided to make a theme menu for the occasion, this dish was the first I pictured in my mind. I knew I wanted to make a layered sweet to represent the Italian flag. The choice of panna cotta came naturally, being a typical Italian dessert. When I went to Leichhardt (Sydney’s “Little Italy”), I found the 2 syrups I needed to make the red and the green layers of the flag: strawberry and mint. I also added some food coloring to make the colours more intense like in the flag. Ingredients for 4 persons: 400 ml cream 100 ml milk 40 gms sugar 3 sheets (6 gms) of gelatine (“colla di pesce”) or 2 tsp of gelatine powder ¼ tsp of vanilla extract or half sachet of “vanillina” powder 5 tbps mint syrup 5 tbsp strawberry syrup Liquid food colouring, red and green (optional) Put the gelatine sheets in a bowl filled with cold water for 10 minutes or until soft.
Print. Eats Archive Page. Broccoli Cake recipe. There's lovely little patisserie in Paris Called Rose Bakery.
Here, in defiance of all sense and logic an Anglo French couple have opened in the heart of the pastry version of Disneyland that is Paris aka Pastryland and they serve up lovely little Anglo French treats to a roaring trade. There isn't a traditional shop window and only a door to entice customers. The coffee, cheeses, pottery and cutlery are from England. Sometimes things that just aren't supposed to work do. Case in point: broccoli cake And a savoury cake flavoured with curry powder at that. Now stay with me, this is one of Rose Bakery's recipes from their book Breakfast, Lunch and Dinner.
The Knead For Speed — …one-of-a-kind recipes from a hardcore runner slash baker. Vegan and raw recipes, healthy meals and nature inspirations. The Unconfidential Cook. Caramel Stuffed Apple Cider Cookies. I am not a bossy person by nature.
I pretty much go with the flow- I'm a middle child for heaven's sake. But I'm going to tell you to do something. Now. Make these cookies. Make a cup of tea. This is another awesome recipe from Laura at The Cooking Photographer. These cookies are best enjoyed slightly warm, either from sitting atop your tea mug or microwaved for a few seconds. Caramel Stuffed Apple Cider Cookies Ingredients 1 cup softened butter 1 cup granulated sugar 1/2 teaspoon salt 1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets (I found this in my grocery store near the hot chocolate mixes.) 2 eggs 1 teaspoon vanilla extract 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 3 cups all purpose flour 1 bag Kraft Caramels (14 oz) Directions Preheat oven to 350° F.
Sprinkle Bakes. Griottes, palette culinaire. The Dabble. Stonesoup — 5 ingredient recipes. The first time I tried going paleo there was one meal I really struggled with.
If you’ve ever had an attempt at eating low carb or going ‘full paleo’, I bet you’ve struggled with this too. Yep. Breakfast. Breakkie. Salad Pride. Spoon Fork Bacon. Tasmanian Food & Photos. Roost - Roost: A Simple Life. Smitten kitchen. Always With Butter. The Vegan Stoner. King Arthur Flour. Kristen's Raw » Living Foods, Longer Life. Qui Dort Dine ... Mirliton. Les tentations culinaires de Clémence. How to Make Marshmallow Fondant. This time I decided to make it with those mini fruit flavored marshmallows.
I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon.
Step Three: Step Four: Fondant with the icing sugar kneaded in. Gastronomista. Find Healthy Recipes, Nutrition Tips, and Guides to Healthy Eating. Food News. Les ateliers d'hys. La Ti Kaze ... d'une gourmande dans l'Océan Indien. La Main à la Pâte. Jasmine Cuisine. Recettes conviviales et sans prétention. Chocolat à tous les étages. Cathy's Delights. S comme soeur. B COMME BON.