Milk

BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

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I woke  up this morning with a huge craving for fruits and sweets.
Found the perfect ingredients in the fridge and cupboard. Lucky me.
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(Of course, this would also serve, lunch, dinner, snack or dessert) 🙂
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Happy Sunday !   Life is Good !
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BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

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BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

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Ingredients :
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plum

plum

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plum & banana

plum & banana

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plum, banana & cantaloupe

plum, banana & cantaloupe

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plum, banana, cantaloupe & raspberry

plum, banana, cantaloupe & raspberry

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plum, banana, cantaloupe, raspberry & strawberry

plum, banana, cantaloupe, raspberry & strawberry

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plum, banana, cantaloupe, raspberry, strawberry, strawberry yogurt, whipped cream, cinnamon & milk

plum, banana, cantaloupe, raspberry, strawberry, strawberry yogurt, whipped cream, cinnamon & milk

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BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

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BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

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Let’s Face It – Once In A While, This Is All We Want And Need :-)



Every  chef  knows this feeling, even if it only hit’s once a year – you get home after a crappy day at work and you don’t want to hear or see about cooking for the rest of the day but still want something fine for dinner. Exactly what happened to me today. So, here is what went down at my house today:

Bubbly aperitif by the lake at sunset, then a dinner of strawberry ice cream (store-bought), fresh pineapple and ice-cold milk in front of the TV. Success !  Already feeling a whole lot better.
( I wonder if that’s the ice cream or the bubbly?) 🙂

Bon Appetit !   Don’t let it get to you !


Thank you Dana and Lara for the nice wine and champagne.

Sunset Apéritif  & TV Dinner

Sunset Apéritif & TV Dinner

Sunset Apéritif  & TV Dinner

Sunset Apéritif & TV Dinner

Sunset Apéritif  & TV Dinner

Sunset Apéritif & TV Dinner

Sunset Apéritif  & TV Dinner

Sunset Apéritif & TV Dinner






Breakfast Of Champions # 37 – Raspberry Pancake



What  a difference it makes to make pancake batter from scratch, compared to the packaged crap. You can control exactly how sweet you want it, make a sweet or savory version (bacon pancake anybody?), add vanilla or not and best of all, the texture and taste is so much better when made from scratch. The only thing you want to be careful with is to make sure that the bowl and wire whisk  (to whisk the egg whites)  is absolutely fat-free so you can achieve stiff-peaked egg whites which are the key to a feather light pancake.

 

Bon Appetit !   Life is Good !


Click here to watch a video of how to make an epic  Bacon Pancake With Gorgonzola And Cicharones


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Raspberry Pancake

Raspberry Pancake



Preparation :

mix 1 cup of selfrising flour, 4 eggyolks, 2 tbl spoon sugar, 1 pinch salt and 1 dash of vanilla extract

mix 1 cup of self-raising flour, 4 egg yolks, 2 tbl spoon sugar, 1 pinch salt and 1 dash of vanilla extract

mix all ingredients until smooth

mix all ingredients until smooth

whisk 4 eggwhites until stiff peaks form

whisk 4 egg whites to stiff peaks

lightly fold eggwhites into batter

lightly fold egg whites into batter

pour into medium hot pan

pour into medium hot pan

sprinkle with raspberries

sprinkle with raspberries

bake at 380 until pancake has set, flip pancake to brown on other side and to caramelize the raspberries. (to avoid flipping the pancake, you can also turn of the oven when the pancake has set und switch on the broiler) I personally like the first method better :-)

bake at 380 until pancake has set, flip pancake to brown on other side and to caramelize the raspberries. (to avoid flipping the pancake, you can also turn of the oven when the pancake has set and switch on the broiler), but I personally like the first method better because of the way the raspberries spread out and turn into a caramelized puree  🙂

to serve, sprinkle with powdered chocolate and sugar, top with raspberry yogurt and more fresh raspberries

to serve, sprinkle with powdered chocolate and sugar, top with raspberry yogurt and more fresh raspberries

Raspberry Pancake

Raspberry Pancake

Raspberry Pancake

Raspberry Pancake

Raspberry Pancake

Raspberry Pancake



Dear Friend’s, to help support this blog,
please be so kind and click on the video on the bottom of this page.  Thank you 🙂






Cantaloupe Melon & Barceló Añejo Rum Smoothie

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I was  able to enjoy most of this before the rain hit and I had to move inside.
Now it’s fiesta time 🙂
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Ingredients :

Cantaloupe melon, vanilla yoghurt, ice, milk, barceló añejo rum (the more the merrier 🙂

Cheers !

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Cantaloupe Melon & Barceló Añejo Rum Smoothie

Cantaloupe Melon & Barceló Añejo Rum Smoothie

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Cantaloupe Melon & Barceló Añejo Rum Smoothie

Cantaloupe Melon & Barceló Añejo Rum Smoothie

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Cantaloupe Melon & Barceló Añejo Rum Smoothie

Cantaloupe Melon & Barceló Añejo Rum Smoothie

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” Rose Petal Ice Cream “

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 by  on July 5 2012 in DessertsFeaturedRecipe

While not a prevalent flavor in the United States, rose is fairly common elsewhere. Across the Middle East, particularly Iran, it is used to flavor all manner of sweets. Ice cream is the only use of rose in food that I have found palatable. Rose candy tastes like grandma’s perfume to me, and rose scones just taste wrong. But the ice cream gives a nice rounded sweetness that is just right for such a delicate flavor. The rose petals themselves are not really potent enough to stand up to the amount of sugar and cream that ice cream requires, so it’s fleshed out with rose water.

Rose water can be found at most Middle Eastern grocery stores and at specialty stores. The potency of the rose water will vary from brand to brand, so you may want to start of by whisking in one teaspoon at a time until you are satisfied with the flavor. I used Nielson-Massey, which is pretty strong.

Rose petals should be unsprayed, or organic. The best would be from a friend or neighbor, as they would be the freshest. Otherwise try natural foods stores or a florist/nursery specializing in organic flowers.

Rose Petal Ice Cream

Using the method found in Jeni’s Splendid Ice Creams 

Makes about 1 quart

Ingredients

  • 1 cup packed  petals from organic or unsprayed roses (30g)
  • 2 cups milk (475ml)
  • 2/3 cup sugar (150g/5.5oz)
  • 4 tsp corn or tapioca starch
  • 1 tsp beet powder (optional—this will give it a nice light pink color)
  • 3 tbs cream cheese, room temperature (1.5 oz/45g)
  • pinch of salt
  • 2 tbs corn or tapioca syrup (30ml)
  • 1 1/4 cup heavy cream (300 ml)
  • 2-4 tsp rose water (10-20ml)

Method

  1. First, get your bowls ready. In a small bowl, whisk the corn or tapioca starch (and the beet powder if using) with 2 tablespoons of the milk until a smooth slurry is formed. In a medium bowl, whisk the cream cheese and salt until smooth. Fill a large bowl with ice and a small amount of cold water. Place a mesh sieve over an empty medium bowl.
  2. Coarsely chop the rose petals. In large saucepan, toss in the petals, the remaining milk, the cream, sugar, and corn or tapioca syrup. On medium-high heat, bring the mixture to a rolling boil. Set a timer for 4 minutes (timing is very important). After the four minutes, remove from the heat and gradually whisk in the slurry. Bring the mixture back to a boil and cook, stirring frequently, until slightly thickened, about 2 minutes. Remove from the heat. Pour the mixture through the sieve and press against the rose petals to extract as much milk as possible. Discard the petals.
  3. Ladle a bit of the hot milk into the cream cheese and whisk until smooth. Gradually whisk in the rest of the hot milk. Whisk in the rose water one teaspoon at a time, adjusting to taste.
  4. Pour the mixture into a 1-gallon freezer Ziplock bag and seal. Plunge this into the ice water bowl and knead gently until the mixture is well chilled. Churn according to your ice cream maker’s instructions. Spread into a shallow container, cover with plastic wrap, and seal with an air-tight lid. Freeze until firm, about 3 hours. This will keep in the freezer for up to two weeks.