Seductive Dessert

So, you have found a special person that you want to impress on and, yes, admit it .. seduce. The best way to do that is to end your meal with a Cinnamon Panna cotta! This dessert is beautiful, sensual and easy to do.

Bon Appétit!

Cinnamon Panna Cotta for 2 persons ( you can make this part the day before, that way you don't have to worry it won't set in time)

1 gelatine leaf (soaked) 
2.5 dl cream
2 tbls sugar
2 cinnamon stick

Cinnamon marinated Apple for decoration ( this is part is best to do the same day you're having the Cinnamon Panna Cotta, but need at least a good half hour to marinate)
1 half red apple
1/2 lemon
1 tbls sugar
1 tsp ground cinnamon 

How to do:

*Soak the gelatine leaf in cold water for at least 4-5 minutes.

*Place the cream, sugar and cinnamon sticks (keep the sticks for decoration) in a pan with a heavy base. Slowly bring to the boil over a medium heat, stirring occasionally, until the sugar has dissolved. Remove from the heat then take the gelatine leaf, squeeze out the excess water and stir into the cream mixture until dissolved.

*Rinse out the moulds with cold water but do not dry. Divide the panna cotta mixture between them. Cool and then chill in the refrigerator for 2-3 hours until set.

While waiting for the Cinnamon Panna Cotta to set, do the Cinnamon Apple.

* Rinse the apple

* Cut the apple into thin wedges

* Squeeze the juice from the lemon into a bowl, place the ground cinnamon and sugar in the bowl too, blend together. Now, place the apple wedges and stir gently around. We don't want to break the wedges. Put the bowl in the fridge to marinate.

When the Cinnamon Panna Cotta is set, dip the moulds one at a time into hot water for 10 seconds, then turn out onto plates. Decorate with the Cinnamon sticks (rinse away the cream), apple wedges, some nice leafs ( can be replaced with flowers) and ground Cinnamon.

Mr. & Mrs. Man have entered the building

I feel like I'm in those Asian films in which food is a big part of the film's story. You know, films like "Joy Luck Club", "Eat Drink Man Woman", "The Scent of Green Papaya", etc. Mr. and Mrs. Man are here visiting and have pushed me away from the kitchen. But I'm just happy for that because they cook delicious and authentic Chinese food and I get to learn the Chinese cuisine for real. May I tempt you with some food they have cooked so far!

Chefs of the week

 

Poached chicken! Doesn't look very appetizing perhaps....

 ...but believe me, if you dip it in this beautiful and tasty sauce made of very finely chopped ginger, spring onion, salt, pepper and oil it taste AMAZING!

 Duck, Porc, Legumes. YUMMIE!!!

Mushroom Risotto Step by Step

A person who doesn't love Risotto is a person not worth knowing! The great thing about Risotto is that you can vary it in so many ways, so whether you are vegetarian, meat lover or pescetarian this dish is perfect. Risotto is very simple to do but it takes a little time, love, patience and alot of stirring. STIRRING is very crucial because it's that movement that gives the rice the soft and creamy texture. This Sunday I made Mushroom Risotto. Come with me in the rice transformation into beatiful Mushroom Risotto!

Ingredients  4 persons 

• approx 7 dl stock (chicken, fish or vegetable as appropriate)- I chose chicken
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves of garlic, finely chopped
• 200g Vialone Nano rice or Arborio rice
• 1 dl of white wine (use sweet instead of dry, the sweetness gives a nicer flavor)
• 4 tablespoons freshly grated Parmesan cheese
• 300g mushroom and a knob of butter to fry them with
• Parsley, finely chopped and roasted pine nuts for garnish
• Salt (if needed)
• Freshly ground black pepper

Now let's start the cooking!! ( special thanks to the hand model Ms. Man)

 

Found this beautiful Vialone Nano rice in an Italian deli on Brewer St. But it's perfectly fine to use Arborio rice which you can find in most grocery stores.

 

Preparation is important. You will soon be busy STIRRING mostly all the time. Chop the garlic, onion, mushroom and parsley.

 

Grate the parmesan and leave it aside.

Heat a large pot and pour in olive oil. Lower the temperature..

 

...and pour in garlic and onion. Let it fry gently til they get a nice golden color.

 

Pour in the rice and stir so that the rice soaks up the olive oil.

 

Pour in the stock. Save about 1-2 dl til later.

 

Pour in the wine. It's important that the rice does not boil violently, just simmer! Now the gently stirring really starts. You have to stir until almost all the liquid has evaporated. So put on some music and sing along so you won't get too bored.

 

When the liquid is almost gone in the Risotto pot. Heat up a frying pan. Fry the mushrooms with a pinch of salt and pepper. Don't forget to stir the rice every now and then! When the mushrooms are nice and golden brown leave them aside.

 

When the stock has evaporated and the rice has a creamy texture, NOT watery, take a taste. The rice should be al dente, if not, add some more of the stock and let it simmer until the rice is ready. When ready, pour in the parmesan and stir. The parmesan is quite salty, but if needed pour a pinch of salt.

 

Down with the mushrooms and yes you know it by now STIR.

 

Now the fun part! The arrangement! Be a copy cat or use your own imagination!

Bon Appetit!

A true Pinoy..

..is a Pinoy that knows the ADOBO recipe by heart...
Adobo is the national dish of the Philippines. When the Spanish conquered the Philippines in the late 16th century and early 17th century they encountered an indigenous cooking process that involved stewing with vinegar, which they then referred to as adobo, which is the Spanish word for seasoning or marinade. So, although the dish has a Spanish name it is indeed a Pinoy dish! The seasoning in the Adobo dish is pepper, salt, sugar, dark soy sauce, garlic and most importantly the white vinegar which is the ingriendient that distinguishes the Adobo from other stews. You can either do Pork Adobo or Chicken Adobo and blend in what ever vegetable you prefer. In my Adobo I put big chunks of carrot, onion, potato and ginger to spice it up. Try doing this dish, it's simple and very tasty! 
Whenever I feel homesick I cook it, brings me back memories of those big family gatherings in the Philippines...guess I was homesick yesterday.
  

 

Oh, and don't forget to drink ice cold San Miguel beer, makes the Adobo even tastier!

There's plenty of Pork Adobo recipes but here's my version.

Pork Adobo for 4 persons

4-5 pork chops or tendorloin, use whatever pork meat you prefer, I like it when there's a little bit fat in the meat, more tender.

3 medium size potatoes

2 medium size carrots

1 yellow onion

4 cloves of garlic

ginger ( size of a small hand)

1/2 dl soy sauce (dark)

1/2 dl vinegar (white)

1 dl water

1 tbls sugar

1/2 tsp coarsely ground pepper

Oil ( don't use olive oil)

salt if needed

How to do:

*Cut the meat into big chunks and put the in a bowl

*Place the soy sauce, vinegar, pepper and sugar in the bowl of meat, stir around so the meat gets soaked. Cover the bowl with cling film. Leave to marinate for about 30 minutes in the fridge.

*Peel the garlic cloves and crush them ( i use the side of the knife and hit it with my hand)

*Cut the ginger in big pieces also crush them ( no need peeling)

*Peel the potatoes, onion and carrots and cut them into big chunks

When the meat is marinated. Heat up a big cooking pot, place the oil and heat it up.

Place the onion, garlic and ginger in the pot and let them be golden yellow. Now add the meat, don't pour in the marinade yet. You want the meat to sear before adding it. When the meat gets a nice brown color pour down the marinade and the water. Let it boil and lower the temperature, add the potatoes on the top of the meat. Put on a lid, after 6-8 minutes, stir around. If all liquid has evaporated add a small amount of water and then add the carrots on top. Put on the lid again and let the stew simmer til the carrots and potatoes are ready, maybe 6-8 minutes more. Have a taste, if needed add a pich of salt. Serve the Pork Adobo with Jasmine rice.

Homemade pizza!

So, it's Tuesday. What to eat then? Homemade pizza of course! Och du, fimpa colan, bästa sättet att skölja ner pizzan med är billig cava..Poppade en billig Sainsbury Cava för  £ 4.59. Who says pizza ain't glamorous!
Pssssst... pizzahistorik...

 

 

Gott & Blandat

Jag har lärt mig mycket av de här två. De är fantastiska vänner & grymma kockar.

Det var en gång...

...en liten 6 årig fillipinsk flicka som lärde sig att koka ris. Det låter kanske lite knäppt i era öron men så började faktisk min passion för matlagning. Jag är uppvuxen i fattigare förhållanden där man tyvärr inte hade dagis och fritids som här i väst. Jag och mina syskon fick ta hand om varandra när våra föräldrar var ute på risfälten och jobbade. En av mina äldre bröder, Morris och Elmers dagsuppgifter var att koka ris innan mamma och pappa kom hem. På det viset blev middagen klar snabbare för då var det ju bara för mamma och pappa att tilllaga fisken, köttet eller vad det nu va de kom hem med. Mina smarta bröder kom på att om de lärde mig koka ris så kunde de i stället be mig göra det och de skulle få mer tid för lekar. Jag fick så klart inte skvallra för föräldrarna! Men det gjorde inget för redan då tyckte jag att det var roligt att hålla på i köket. Behöver jag säga att jag blev expert på att koka ris!

Vid 8 års åldern adopterades jag av min svenska pappa och fick på köpet en svensk farmor (R.I.P grandma) som var och ÄR min stora inspirationskälla vad gällande mat. Hon lärde mig alla grunder och hennes passion för matlagning och respekt för råvaror smittade av sig på mig.

I den här bloggen kommer ni få se mina matbilder, inspirationsbilder, få tips på bra restauranger, viner etc. etc. Allt som rör mat helt enkelt! Ser ni något som tilltalar er, give me a shout and I'll give you the secret recipe!

 Min idol och älskade farmor Anna-Lisa