What really is the purpose of portioning panna cotta into precious individual servings, as it so often is? Instead, pour your panna cotta into a big bowl and bring it to the table in its full-size glory, quietly luxurious and begging to be dug into by the whole group at once. And while we’re at it, who said panna cotta has to be inverted before serving?
Free from the pressures of having to somersault onto a serving plate, panna cotta can be less firm and rigid, more jiggly and wibbly-wobbly, trembling on the spoon like an unshed tear stuck on an eyelash.
Gelatin is remarkably easy to use once you know a few ground rules. Always start by mixing it with a cold liquid. Let it hydrate and swell (or bloom, as it’s technically called) for at least 15 minutes before heating to dissolve. Underhydrated gelatin will be stubbornly gritty, never dissolving, and negatively impact the final set. As with all gelatin desserts, this will become firmer the longer it sits, so eat your panna cotta within 24 hours for the most delicate, elegant texture.
Serves 6-8
2 envelopes unflavored powdered gelatin (about 1 Tbsp. plus 2 tsp.)
1 cup (200 g) sugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
2½ cups chilled whole milk
4 cups chilled heavy cream
2 tsp. vanilla bean paste
BERRIES AND ASSEMBLY
12 oz. fresh raspberries
¼ cup (50 g) sugar
2 Tbsp. balsamic vinegar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1 Tbsp. unsalted butter
½ cup sliced almonds
Whisk 2 envelopes unflavored powdered gelatin (about 1 Tbsp. plus 2 tsp.), 1 cup (200 g) sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in medium saucepan to combine. Pour in 2½ cups chilled whole milk and stir, scraping down sides of bowl to incorporate any dry bits of gelatin or sugar, until combined. Let sit until gelatin swells and is softened, 15–20 minutes.
Set saucepan over medium heat and cook, stirring often with a heatproof rubber spatula, until mixture is hot but not simmering and sugar and gelatin are completely dissolved, about 5 minutes. Remove from heat and add 4 cups chilled heavy cream and 2 tsp. vanilla bean paste; stir until well combined.
Strain panna cotta base through a fine-mesh sieve into a 2-qt. dish. Chill, uncovered, until set, at least 12 hours (cover with plastic wrap after 8 hours).
Do Ahead: Panna cotta can be made 1 day ahead. Keep chilled.
BERRIES AND ASSEMBLY
Toss 12 oz. fresh raspberries, ¼ cup (50 g) sugar, 2 Tbsp. balsamic vinegar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine. It’s okay if some berries are crushed. Cover with a plate or lid and let sit at least 20 minutes and up to 2 hours.
Meanwhile, melt 1 Tbsp. unsalted butter in a small saucepan over medium heat. Cook ½ cup sliced almonds, stirring constantly, until golden brown, 4–8 minutes. Transfer to a small bowl, season with a pinch of kosher salt, and toss to combine. Let cool.
To serve, spoon raspberry mixture and juices over panna cotta; top with almonds.
Recipe from food blog “Erin Lives Whole”
Grab your crostini and pita chips and dig into this Whipped Feta with Hot Honey recipe.
Made with Greek yogurt, lemon juice, and scallions, it’s the perfect refreshing summer dip just make sure you refrigerate it and serve the feta/yoghurt mixture cold, it will firm up in the fridge.
Makes up to 2 cups
8oz block Greek feta cheese
1/3 cup Greek full-fat yoghurt
1/4 cup lemon juice
3 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
Toppings:
2 tbsp olive oil
1 bunch scallions, chopped (stringy tops discarded)
3 cloves garlic, minced
1/2 cup almonds, toasted and chopped small
1 tbsp red pepper flakes
1/4 cup hot honey (heat it up gently in a saucepan.)
In a food processor, add feta, yogurt, lemon juice, and olive oil. Scrape down sides as needed, until dip is smooth and fluffy. Add salt and pepper and stir to combine and taste for seasoning.Put in the fridge to firm up for a couple of hours.
When you’re getting ready to serve, in a sauce pan, heat olive oil over medium high heat. Add scallions and garlic and cook for 5-6 minutes or until browned. Turn off heat and set aside.
Pour whipped feta into serving bowl. Top with scallions and garlic and any remaining oil.
Add almonds, red pepper flakes, and drizzle hot honey on top.
Serve with crostini.
Recipe by Yotam Ottolenghi
I can’t emphasize enough how crucial it is to choose good, sweet, squidgy figs, no matter what you do with them. It makes all the difference.
Serves 4
3 tbsp pomegranate molasses
1 tbsp lemon juice
3 tbsp dark Muscovado sugar (you can get this on Amazon)
4 thyme sprigs, 2 whole and 2 picked leaves
Skin of 1 orange, 3 long shaved strips and the rest grated
8 fresh figs, cut in half lengthways
100g mascarpone
100g Greek yoghurt
1 tbsp icing sugar
Salt
Put together in a large mixing bowl the pomegranate molasses, lemon juice, 1 tablespoon of the sugar, 2 thyme sprigs, 1 tablespoon of water, the orange skin strips and a pinch of salt. Mix well to dissolve the sugar and then stir in the figs. Set aside to marinate for 30 minutes.
Meanwhile, whisk together in a small bowl the mascarpone, yoghurt and icing (powdered) sugar until smooth. Keep chilled.
Remove the figs from the bowl (keeping the marinade) and arrange them snugly inside a small baking tray, roughly 20x20cm (8″ x 8″), the cut side facing up. Sprinkle the figs with the remaining sugar and put under a hot grill, clearing about 15cm from the grill. Grill for 10 minutes, or until the sugar has caramelized and the figs softened.
Meanwhile, pour the marinating liquids into a small saucepan, bring to the boil and then simmer for 2-4 minutes or until the sauce is reduced by half and has a consistency of runny honey.
Transfer the hot figs to serving plates and spoon over any leftover syrup from the baking tray, then drizzle over the sauce reduction and sprinkle with picked thyme leaves. Place a spoonful of the yoghurt cream on the side or on the figs and sprinkle over the remaining orange zest. Serve at once.
A really super salad
For the dressing
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup buttermilk
3 tbsp apple cider vinegar
1 scallion, sliced
3 tbsp chopped fresh dill
For the Salad
2 1/2 Granny Smith apples, chopped, but not peeled
1 cup farro
1 1/2 cups halved, seedless red grapes
5 stalks celery, peeled and sliced, plus 1 cup
chopped celery leaves
1 cup chopped toasted walnuts
1/2 cup golden raisins
Kosher salt and freshly ground pepper
1 cup chopped fresh parsley
An optional extra
Crumbled blue cheese
Cook the farro as the label directs but use a good strong flavor stock or broth to give it more taste, then spread on a baking sheet and let cool.
Make the dressing: Whisk the mayonnaise, sour cream, buttermilk, vinegar, scallion and dill in a large bowl.
Add the apples, grapes, celery, walnuts, raisins and farro to the bowl with the dressing; toss. Season with salt and pepper. Stir in the parsley and celery leaves.
This easy healthy vegan salad has a delicious combination of flavors and can be made ahead, as long as you keep it in the fridge.
It is very versatile, and I have mentioned a lot of optional add-ins, so play with it and enjoy!
1lb brussel sprouts ( about 4 Cups, sliced and packed)
1 cup unsalted roasted hazelnuts
3/4 cup chopped seedless dates
1/4 C finely diced red onion
1-2 Honeycrisp apples, peeled and chopped
Dressing
1/4 C olive oil
1/4 C apple cider vinegar
1/8 C Real Maple syrup or honey
1 tbsp Dijon mustard
1/2 teaspoon salt
1/8 teaspoon cayenne pepper- plus more to taste
Cracked pepper to taste
Orange zest of one orange
Optional add-ins
Shaved parmesan cheese
1/2 cup roasted sunflowers seeds
3/4 cup dried cranberries
toasted slivered almonds
Chopped chives
Very finely slice (shred) the Brussel sprouts, beginning at the top, and work down towards ends, discarding hard ends. Place in a bowl.
Slice dates…this is a little of a chore, be patient, add to bowl.
Add the roasted hazelnuts to the bowl. (Some people like them chopped, but I love them whole)
Finely dice a 1/4 cup of a red onion, add to bowl.
Peel and chop the apple and add to the bowl
For the dressing
In a small bowl – whisk the oil, vinegar, maple syrup, salt, cayenne and pepper.
Pour the dressing over salad and mix in well.
Mix in orange zest saving a little for the top as garnish.
* If making ahead of time, keep the sliced Brussels sprouts in the fridge until needed, otherwise they will wilt
This lovely salad lasts for several days in the fridge and you have so many optional add-ins. You don’t have to be religious about the amounts. Do whatever your taste buds fancy
Serves 6-8
5-6 cups broccoli florets, cut into bite-sized florets (about 2-3 large crowns)
2 cups red seedless grapes, halved (about 9oz)
3/4 cup toasted slivered almonds
3/4 cup sliced dried apricots
1/2 cup red onion, or 6 scallions finely chopped
3 scallions chopped, dark green parts only, or similar amount in chopped chives
1 large avocado, cubed
OPTIONAL TO ADD
1 1/2 cups diced cooked chicken
1/3 cup cooked, crumbled bacon
Crumbled goat cheese
Other dried fruits and nuts
1-2 not too ripe diced avocados
DRESSING
1 cup good quality mayonnaise
¼ cup granulated sugar or equivalent in honey or agave syrup
3 tbsp apple cider vinegar, to taste
1 heaped tbsp Dijon mustard
Kosher salt and pepper
Whisk well all the dressing ingredients in a bowl and set aside
The original recipe uses the broccoli raw, but I like to blanch it for 1 1/2 mins in boiling, salted water, then shocking it in chilled water to keep the color and stop the cooking. I then drain it and lay out the florets on kitchen towel to take as much moisture out as possible.
In a large mixing bowl combine the broccoli, grapes, onion, dried apricots, almonds, avocado, scallion greens and any optional add-ins. Toss gently.
Pour half the dressing (or more to taste) over the salad. Toss gently to combine.
For best flavor, cover and chill in the fridge for at least 2 hours before serving.
To serve, toss the salad well, taste, adding more salt and pepper if desired and adjust with more dressing if it needs it.
This is one of my favorite family recipes and my kids always adored it.
It’s really easy to make, looks very impressive with all the layers, tastes divine and serves like a cake!
To be honest there is no limit to how many layers you can have and everything sticks well together with the cheese so it’s worth playing around with this recipe.
Serves 4
2 tbsp avocado or olive oil
1 1/2lb lean ground beef
3 large cloves garlic, crushed
1 oz package taco seasoning mix (El Paso or Lawry’s)
1 1/2 – 2 cans (14oz) refried beans
8 flour tortillas
3 heaped cups grated sharp cheddar
1 good bunch fresh cilantro, chopped
16 oz jar salsa
1 cup sour cream
2 avocados diced
Preheat the oven to 350F
Grease a deep 9″round loose-bottom cake tin
Heat the oil in a large non-stick frying pan, add the ground beef and cook for 5 mins or until brown, breaking up the lumps with the back of a spoon.
Drain off the excess oil.
Add the seasoning packet and crushed garlic and cook for a further 5 mins until heated through.
Lay a tortilla in the bottom of the cake tin then spread 1/3 cup of refried beans on the bottom, then 1/2 cup of the beef mixture on top. Top with some chopped cilantro then sprinkle with 1/3 cup cheese and 1 tbsp salsa.
Continue layering with the remaining tortillas, refried beans, ground beef, cilantro, cheese and salsa, ending with a tortilla sprinkled with cheese- it should end up looking like a dome shape.
Bake for 20 – 30 mins or until the cheese is melted and browned.
Cool slightly in the tin, then turn out onto a plate and cut into wedges. Top with a dollop of sour cream and the diced avocado.
** To be honest, after making this so many times, I use far more of each ingredient than the recipe asks for and really go to town, adding crushed garlic to the ground beef and black beans or corn.
The cheese is the glue and who doesn’t love lots of cheese so go for it!
Recipe from food blog, “Cookie and Kate”
Aji verde is spicy Peruvian green sauce, made with cilantro, jalapeños, a little mayonnaise and Parmesan. It is utterly irresistible drizzled onto tacos, used as a dip for tortilla chips, shrimp and as a sauce for roast chicken, french fries, fish, beef… absolutely anything!!
Yield: 1 ¼ cups, but can be easily doubled or trebled
½ cup mayonnaise
2 cups lightly packed fresh cilantro, mostly leaves but small stems are ok (from 1 big bunch of cilantro or 1 ½ medium)
2 medium jalapeños, seeds and membranes removed but reserved, roughly chopped
1 green onion, chopped
2 cloves garlic, roughly chopped
⅓ cup (1 ounce) grated Cotija or Parmesan cheese
1 tablespoon lime juice
¼ teaspoon fine sea salt
In a food processor or blender, combine all of the ingredients. Blend until the cilantro has broken into very tiny pieces and the sauce is green and mostly smooth (no matter how long you blend it, it will still have some texture to it).
Taste, and adjust if necessary.
This sauce is intentionally bold and spicy and I usually think it’s just right as written. However, if the flavor is too overwhelming, blend in 1 tablespoon of olive oil while running the food processor. If it’s not spicy enough, add some of the reserved jalapeño seeds and blend again.
If it doesn’t have enough zip, add another tablespoon of lime juice and/or a pinch of salt.
Aji verde keeps well in the refrigerator, covered, for about 1 week.
NOTES
MAKE IT DAIRY FREE: Simply omit the Parmesan. To temper the flavor a bit, drizzle in 1 to 2 tablespoons olive oil while running the food processor.
MAKE IT VEGAN: I think you could replace the mayonnaise with equal parts vegan sour cream, and omit the cheese.
Yum!
