Archive for treats

Rosewater Panna Cotta

 

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Rosewater. Ancient’s most romantic herbs used in various recipes during the Arab Empire to make sweet drinks and desserts or for seasoning savory dishes. I just love the idea of making sweets using rosewater. The sweet scent of  rose beautifully lingers on a little longer in the mouth after the the food has gone.

I love it!

Today, I decided to cook up a simple dessert with divine flavours of rosewater. Rosewater is a rare thing to find here in Inner Mongolia, but I managed to buy a bottle a few weeks ago. I’ve kept it for a while and now it’s the perfect time to make one. After last night’s simpe birthday party at home, left me with some ingredients, enough to make panna cotta – plus there’re lots of red roses for my photo props.

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ROSEWATER PANNA COTTA
(makes 6/7 pcs)

*  100 gr caster sugar
*  500 ml heavy cream
*  100 gr sour cream
*  4 tbs rosewater (dillute in 1 cup of water)
*  10 gr gelatine powder
*  sprinkles of vanilla crystal

1.)  Heat sugar, vanilla & rosewater + water in a pan
2.)  When sugar dissolved, add gelatine. Careful not to boil
3.)  Whisk it until gelatine dissolves completely
4.)  Add heavy cream. Cook through
5.)  Pour mixture into panna cotta moulds
6.)  Let it cool – refrigerate for 4/5 hrs until set.
7.)  Drizzle with rosewater syrup

 

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Fried Apple Pies

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Fried Apple Pies

I’m so in the mood to bake new things. Usually a particular smell in the kitchen that I’m not familiar with will trigger my gag reflex. Sensitive but not as bad as expected. Other than that, I can still run around doing things in the kitchen, taking photos and other things. One thing I notice though, I got more sensitive with movements. That also triggers my gag reflex. So those weird positions I do when taking photos are limited and I bought myself a tiny adjustable stool.

The Deli kitchen can provide ready-made puff pastry now, which is good  😀

FRIED APPLE PIES

Ingredients:
*  2 sheets of puff pastry
*  5 pcs apples, grated
*  2 cups unfiltered apple cider
*  1 1/2 cups water
*  4 tbs light brown sugar (I use palm suiker)
* 1 teaspoon grated orange zest
* 2 pcs cinnamon sticks
* extra sugar if you like it sweeter

Pie Fillings:
1.)  Briskly simmer all filling ingredients & a pinch of salt
2.)  Stir occasionally & mashing apples with a potato masher,
     until a thick purée forms, about 20 minutes. Cool completely.

Cooking Directions:
1.) Divide pastry dough into 6 equal pieces.
2.) Roll out 1 piece on a lightly floured surface with rolling pin
3.) Place 2 tbs of filling in center. Lightly moisten edge with water
4.) Fold dough over – I made triangle shape
5.) Press out air around filling, pressing edge to seal.
6.) Transfer to a large sheet of parchment papers.
7.) Heat 2 inches of oil in a heavy pot (preferably cast-iron)
     over medium heat.
8.) Fry pies. Layers should separate slightly as they get crisp,
     turning occasionally, until deep golden-brown.
9.) Transfer to rack to drain. 
     Dust warm pies with icing sugar before serving.

Cooks’ notes:
• Filling can be made 1 week ahead and chilled, covered. Bring to room temperature before using.
• Pastry dough can be chilled up to 2 days.
• Pies are best the day they’re fried but keep, wrapped in foil once completely cooled, at room temperature

Recipe Source: EPICURIOUS

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