Pork Chops with Herbed Cream Sauce

Moist and tender pork chops with a delicious sauce. You will need a large skillet.

Homemade Soft Pretzels

Those delicious homemade pretzels you could never make so good, until now!

How to Make Pumpkin Pie Straight from the Pumpkin

Have you ever wanted to make pumpkin pie straight from a pumpkin, rather than from a can? Here's how to turn a fresh pumpkin into a delicious pie. It's easy, fun, tasty and probably cheaper.

Breaded Dijon Pork Chops

The breading that coats these tender chops is moist and subtly seasoned with Dijon mustard. You will need a large skillet.

Honey Grilled Chicken

"Grilled chicken with a sweet kick."

Individual Peach Upside-Down Cake

Delicious peach dessert

Delicious Pumpkin Bread

A tender, cake-like bread that is a hit especially around the holidays. You will need 1 to 5 mini-loaf pans (5-3/4 in. x 3 in. x 2 in.)

Apple Crisp

"A simple dessert that's great served with ice cream."

Applesauce

There is nothing better than homemade applesauce with hand-picked apples, and it is so easy to do! If you want chunky applesauce, use a potato masher to mash the cooked apples. If you prefer smooth apple sauce, run the cooked apples through a food mill. The key is adding a few strips of lemon peel t...

Vermont Cheddar Soup

A deliciously rich, creamy, cheesy soup that will warm you from head to toe.

Monday, 04 February 2008
Put the milk, vanilla pods, vanilla seeds, lemon zest and half the cream into a small pan and slowly simmer for 10 minutes or until reduced by a third. Remove from the heat and stir in the soaked gelatine leaves until dissolved. Allow to cool a little, then place in the fridge, stirring occasionally until the mixture coats the back of a spoon. Remove the vanilla pods. Whip together the icing sugar with the remaining cream. Mix the two cream mixture together. Divide into four serving moulds (I use little moulds, espresso cups or small glasses). Cover and chill for at least an hour. Meanwhile chop the rhubarb into 4cm/1½inch pieces, sprinkle with the caster sugar and grill until lightly browned. Gently heat together the ginger, cinnamon and champagne or prosecco, then pour over the roasted rhubarb, cover, and leave for about 30 minutes for the flavours to do their bit. To serve, sometimes I'll dip the mould or cup into some simmering water to loosen the pannacotta a little, then turn it out on to a plate next to some rhubarb with its juice (remove the cinnamon). Or you can just put the rhubarb on top of your cups or glasses of pannacotta and serve from there. Both ways are cool. Also gorgeous served with fresh figs and honey or caramelized blood oranges. PS: Nice with a little basil. Read more at: http://www.jamieoliver.com/recipes/2008/02/04/pannacotta_with_roasted_rhubarb. Trackback(0) TrackBack URI for this entry Comments (0) Subscribe to this comment's feed Show/Hide comments Write comment Show/Hide comment form You must be logged in to a comment. Please register if you do not have an account yet. Copyright 2007. All Rights Reserved.
Last Updated ( Thursday, 27 March 2008 )