Tradition starts at the table.

Year: 2018

Yoghurt Panna Cotta for Christmas breakfast

Yoghurt Panna Cotta for Christmas breakfast

Christmas is right around the corner I don’t know how your Christmas planning is going, but here in our house we’re taking it pretty easy.  It’s a what happens will happen situation really.  With a soon to be five year old in the house we […]

The best peanut butter cookies to make with your kids

The best peanut butter cookies to make with your kids

These are the best peanut butter cookies to make with your kids. That is a big statement to make, but I stand by it.  When it comes to making something with young children it should be easy and straight forward.  It is more fun for […]

Panna Cotta made with Herbal Tea

Panna Cotta made with Herbal Tea

Panna cotta is a great dessert to have in your repertoire.  I find it incredibly forgiving for a beginner (or when you are distracted while making them).  Panna cotta’s are best made a day in advance, so it is ideal for family get-togethers.  All you need to do is pull them out of the fridge, unmould and serve.  

With so many flavour options, you will be spoiled for choice.  Don’t forget about that Lavender sugar sitting in your pantry.  This is a great opportunity to use it for the flavour and sweetness.

These jiggly little beauties are great for the Christmas season.  Dress them up festively with red raspberries, pomegranate jewels, sprigs of fresh mint.

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Panna Cotta

Panna Cotta flavoured with herbal tea.  This is a wonderfully delicate dessert, be sure to make it a day in advance!

Course Dessert
Cuisine Italian
Keyword chocolate dessert, desserts from the garden, festive dessert, herbal tea, herbal tea desserts, herbal tea panna cotta, Italian desserts, make ahead, panna cotta
Prep Time 30 minutes
Servings 8 servings
Author admin

Ingredients

  • 375 ml Full cream milk
  • 375 ml Cream
  • 60 ml Sugar
  • 12,5 ml powdered gelatine
  • 30 ml cold water In a small ramakin
  • 10 ml herbal tea (or two tea bags)

Instructions

  1. Combine the milk, cream, sugar, and tea in a suitably sized pot.  Scald it gently, stirring all the time to dissolve the sugar.  Remove from heat and steep to develop the flavour of the tea.

  2. Sprinkle the gelatine over the water and allow to bloom.  

  3. Strain off the tea and allow the milk mixture to cool slightly.

  4. Heat gelatine to melt and stir into the milk mixture.  

  5. Pour the mixture into ramakins prepared with non-stick spray.  

  6. Leave at room temperature for at least 30 minutes to prevent condensation.  Then move to the fridge and allow to set overnight.

  7. To unmould, wet a finger and gently push along the sides of the panna cotta.  Cover with the plate you are serving them on. Flip over while holding the ramakin and plate flush together.  Give it a little shake and the Panna Cotta should come loose onto the plate.  

 

Do you want to make a dairy free panna cotta?  Substitute the cream and milk and coconut cream and coconut milk.  Alternatively use just coconut milk or almond milk.  The final set will be softer so you will need to increase the gelatine to 15ml and allow for extra setting time.

For more basic recipes to make your family meal a feast go to the Kitchen Essentials page.

How to make Potato Gnocchi

How to make Potato Gnocchi

How to make Potato Gnocchi As the weather finally cools down my cooking is edging more and more towards comfort cooking. And there is not much that is more comforting than a delicious serving of Gnocchi. The temptation might be there to simply pick up […]

Festive homemade pear liqueur

Festive homemade pear liqueur

I love making things from scratch.  In high school, I had a friend who’s brother made homemade liqueur.  I found it fascinating.   With Christmas right around the corner, this Aromatic Pear Liqueur will make the perfect adult foodie gift.  It’s delicious served ice cold […]

How to make lavender sugar

How to make lavender sugar

How to make lavender sugar

When it comes to baking especially, there are small little changes that can uplift a recipe from.  Every day tastes can become something special with some thought and planning.

Lavender sugar is one of these little changes.  It’s ridiculously easy to make and will give delightful results (and lavender has many health benefits).  

I am very lucky to have extensive gardens available to me during the day with several different types of lavender.  Any type will do.  Some are more fragrant than others – use the type you like best!  It is however recommended that you choose organically grown lavender.  

The wonderful thing about flavored sugars is that you can build in any variety of extra flavors.  Citrus peel, mint, rosemary, Bay, vanilla, chamomile.  

Happy experiments to you!

How to make lavender sugar

Course Pantry basics
Keyword Homemade lavender sugar, How to make lavender sugar
Total Time 10 minutes
Servings 500 ml

Ingredients

  • 500 ml Sugar
  • 100 ml Lavender Washed, dried and picked

Instructions

  1. Stir the lavender through the sugar.  Pour into an airtight container and use in cookies etc.

Recipe Notes

If you want to use lavender sugar in something like a cake, first chop up the lavender very fine.  

To make a lavender buttercream, substitute granulated sugar with powdered sugar and sieve before use.  

How to make donuts

How to make donuts

How to make donuts The hardest part of baking a cookie or deep-frying beignets is inevitably waiting for it to cool enough to pop in your mouth. These pillowy donuts are no different.  A delicious crispy outer layer surrounds the soft insides.  An absolute bonus is […]

Marie Biscuit Fudge

Marie Biscuit Fudge

If you grew up in South Africa chances are you have eaten Marie Biscuit fudge.  It evokes sentimental memories of childhood treats.  The recipe is simple and easy to make with children.  Cocoa, butter, icing sugar, and Marie Biscuits.  The ingredients list calls for raw […]

Basic Brioche

Basic Brioche

Brioche is rich and buttery with a beautiful crumb.  What’s not to like?  There are also so many meals that you can prepare with it, it makes sense to keep some sliced and ready in the freezer.

This is another very straightforward recipe once you have mastered how to proof your bread properly.  A simple rule of thumb for your final proof is if you make a small indentation with your finger the dough will come up slowly.  If it happens too quickly you need to wait longer.

Making Brioche at home

Rich and butter with a beautiful crumb.  Everyone should make this Brioche at least once.

Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 2 loaves
Author admin

Ingredients

  • 500 gram flour Plus 5-6 tablespoons, seperate
  • 10 gram salt
  • 60 gram sugar
  • 20 gram yeast
  • 5 each eggs
  • 75 gram milk luke warm
  • 250 gram butter cubed, room temperature

Instructions

  1. Mix the yeast into lukewarm milk.  Wait for it to get frothy.

  2. Mix the dry ingredients together in the mixing bowl of your stand mixer. With a dough hook start on a low speed pour in the milk and yeast mixture and the eggs.  Slowly increase the speed to medium. When the dough has come together start adding the butter. Continue mixing until the soft smooth dough forms.  At this point, you will notice that the dough is not coming loose from the mixing bowl.  Start adding in the additional flour, one tablespoon at a time until the dough comes loose from the sides.

  3. Allow to proof until the dough has doubled in size. Shape and place in bread pans. Brush the top with milk and proof again.  Bake in a preheated oven at 180 degrees Celsius for approximately 30 minutes. The brioche will come loose from the sides a little and will sound hollow when you tap the bottom.

 To learn how to make other bread have a look at the Kitchen Essentials page.

 

Chocolate Grand Marnier Pot De Crème

Chocolate Grand Marnier Pot De Crème

Pot De Crème’s is on my list of top ten favorite desserts. I posted the following recipe on my first blog almost 8 years ago and I still love it. It seems like Pot De Crème’s have come and gone as far as food trends […]