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 Post subject: recipes for sweet course
PostPosted: Thu Aug 17, 2006 1:05 pm 
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Favourite food: steak and fat chips
i am having Lys and Silvie over for dinner Saturday night and i wonder if anyone has any great sweet dishes.i thought of sticky toffee pudding with an almound and ammeretti sauce served with home made vanilla ice cream or a pear and camenbert tart tartan with a berry coulis and creme fresh quinels :P


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PostPosted: Thu Aug 17, 2006 1:15 pm 
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What is it to follow?

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PostPosted: Thu Aug 17, 2006 1:15 pm 
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le chef du nicestock wrote:
Saturday night


What time?


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 Post subject: whats it to follow
PostPosted: Thu Aug 17, 2006 1:18 pm 
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Favourite food: steak and fat chips
lys wants the lasange i cook for you lot . i wanted to do something lighter but he say no he loved it and wants me to make it again. i am going to do it with a herb salad :?


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PostPosted: Thu Aug 17, 2006 1:19 pm 
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How about Panna Cotta? Doesn't interfere with any of the tastes you had earlier on, light yet special... and it just screams for a coulis of any kind... mango or even the berry one you mentioned :wink: .


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 Post subject:
PostPosted: Thu Aug 17, 2006 1:21 pm 
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Favourite food: steak and fat chips
What time?

i am sorry Robbie i only have a small table and four chairs maybe if you are passing Ikea you could get some more :lol:


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 Post subject:
PostPosted: Thu Aug 17, 2006 1:21 pm 
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I'd go with the pear and camonbert with the creme fresh things (what *are* quinels anyway?)

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 Post subject:
PostPosted: Thu Aug 17, 2006 1:22 pm 
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Favourite food: steak and fat chips
MicEater wrote:
How about Panna Cotta? Doesn't interfere with any of the tastes you had earlier on, light yet special... and it just screams for a coulis of any kind... mango or even the berry one you mentioned :wink: .


i don't know what that is sorry :oops:


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 Post subject:
PostPosted: Thu Aug 17, 2006 1:24 pm 
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Favourite food: steak and fat chips
quinels are almould shape round of ce cream ,creme fresh or whipped double cream that you shape with two spoons very simple but looks great :lol:


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PostPosted: Thu Aug 17, 2006 1:25 pm 
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le chef du nicestock wrote:
i don't know what that is sorry :oops:


Well, that should be changed then :wink: !

Quote:
Panna Cotta
From The Italian Country Table: Home Cooking from Italy’s Farmhouse Kitchens, by Lynne Rossetto Kasper

Serves 6 to 8; doubles easily

This panna cotta is like eating vanilla ice cream Although panna cotta translates as "cooked cream," in fact, you heat the heavy cream only long enough to dissolve the sugar and a little gelatin. To bring the dessert to the consistency it achieves with the super-thick cream of the Piedmont region’s dairy country where it was born, I stir in sour cream before pouring it into small molds for chilling. Chefs often dress up panna cotta with complicated sauces. I like it on its own, or the way it’s eaten in homes, with fresh fruit ­ cherries when they come into season, strawberries, raspberries, peaches, and pears.

The boiled-down juice of fresh-pressed wine grapes, an old-country substitute for sugar, sometimes sauces panna cotta. Find imported Saba from Modena in some fancy food stores. Balsamic vinegar isn’t a Piemontese tradition, but the thick liqueur-like, artisan-made balsamic (Aceto Balsamico Tradizionale di Modena or Aceto Balsamico Tradizionale di Reggio-Emilia) is fabulous over panna cotta.

Cook to Cook: use organic cream if possible and be sure the sour cream contains only cream and culture, no other additives. This recipe unmolds with a soft, creamy finish. For a firmer panna cotta, increase the gelatin to 1 3/4 teaspoons.

1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup (3 1/2 ounces) sugar, or more to taste
Pinch of salt
1 1/2 teaspoons vanilla extract
1 cup (8-ounce container) sour cream
Optional Topping: 2 cups pitted fresh cherries, strawberries, raspberries, or sliced peaches or pears or 1 1/2 to 2 tablespoons artisan-made balsamic vinegar or 2 to 3 tablespoons Saba syrup or Vin Cotto
1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.

2. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar. Rinse 8 2/3 -cup ramekins, custard cups, or coffee cups with cold water. Fill each one three-quarters full with the cream. Chill 4 to 24 hours.

3. To serve, either unmold by packing the molds in hot towels and then turning each out onto a dessert plate, or serve in their containers. Serve alone or with the fruit, or drizzle each portion with about 1/2 teaspoon artisan balsamic vinegar or Saba.

Wine Suggestion: a lush, sweet red Recioto della Valpolicella Classico La Roggia by Fratelli Speri


That's it... basically it's a type of a pudding, made out of cream (=panna). It's really delicious!!

Mic


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 Post subject:
PostPosted: Thu Aug 17, 2006 1:27 pm 
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I'm going to make a food section and BAN MYSELF FROM IT !!! :x


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 Post subject:
PostPosted: Thu Aug 17, 2006 1:28 pm 
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Robbie wrote:
I'm going to make a food section and BAN MYSELF FROM IT !!! :x


Nah, that won't happen :lol: !

...you'd come up with the first fake newb to finally visit it after a day or so :wink: .


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 Post subject: wow
PostPosted: Thu Aug 17, 2006 1:29 pm 
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Favourite food: steak and fat chips
miCe that sounds great i think i will try that tomorrow and see how it pans out :happy6:


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 Post subject: Re: wow
PostPosted: Thu Aug 17, 2006 1:30 pm 
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le chef du nicestock wrote:
miCe that sounds great i think i will try that tomorrow and see how it pans out :happy6:


:thumbright:

Enjoy it!


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 Post subject:
PostPosted: Thu Aug 17, 2006 1:31 pm 
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Favourite food: steak and fat chips
MicEater wrote:
Robbie wrote:
I'm going to make a food section and BAN MYSELF FROM IT !!! :x


Nah, that won't happen :lol: !

...you'd come up with the first fake newb to finally visit it after a day or so :wink: .
:^o


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 Post subject:
PostPosted: Sat Aug 19, 2006 11:29 pm 
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Dear Mice

Your Panna Cotta idea was trully superb and I shall now be demanding it at least twice a week from now on!!

:kermit:

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 Post subject:
PostPosted: Sat Aug 19, 2006 11:30 pm 
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:lol: :lol: :lol:

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 Post subject:
PostPosted: Sat Aug 19, 2006 11:49 pm 
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Favourite food: steak and fat chips
i hope that is the panna cotta and nothing else :oops:


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 Post subject:
PostPosted: Sun Aug 20, 2006 12:39 pm 
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le chef du nicestock wrote:
i hope that is the panna cotta and nothing else :oops:


he'll probably want lasagne twice a week too...
just wanted to say thanks, thats the best virtual dinner party I have ever been to, truly scrumptious!!

howz the heed? :D

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 Post subject:
PostPosted: Sun Aug 20, 2006 2:57 pm 
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The Dochter wrote:
Dear Mice

Your Panna Cotta idea was trully superb and I shall now be demanding it at least twice a week from now on!!

:kermit:


:lol: That's the spirit :D !

Glad you liked it 8) !


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