April 21, 2011
This almond “tofu” basically is the same almond bean curd I made a while ago. Follow this basic bean curd recipe but play around with the shape and/or even add fruity ingredients to it to make it a pleasant surprise! This is quite a summery dessert, the cold kiwi soup make an eye-catching presentation for the pale bean curd.
To make the kiwi soup, peel two kiwi fruits, and blend it with one or two tablespoonful of syrup or honey, some carbonated mineral water.
Arrange the bean curd in a serving plate (or bowl) and gently pour the kiwi soup around the bean curd. Decorate it with a thinly slice kiwi fruit. Serve it cold.
April 21, 2011
This is not really a product review as such, but more about the reaction/ feeling I have when first tasted these TOTAL Greek yoghurt split pots from FAGE.
It tasted honest and real. You can always tell the honesty of the food you put in your mouth in the very first instance. Your taste buds will never lie to you.
We all know the taste of the authentic Greek yoghurt. So I am not going to say more about it, but what I think is the most impressive thing about these split pots is the accompanied compotes!
I personally think the Greek yoghurt will only work well with natural flavours. All these compotes tasted so much like home-made or collected from its natural source. The thick honey has no artificial aftertaste, the strawberry compote reminded me the jam I made last summer with whole strawberries in it. All the pieces of fruit in the compote adds another dimension to the soft and creamy yoghurt.
I do have one complaint about these TOTAL Greek yoghurt split pots though…THAT the amount of the various compotes is too little…!! Can we do something about it..:)
Finally, I have to thank Alison White from FAGE UK Limited for sending these samples for me to taste…
April 5, 2010
This is my favourite adapted scone recipe from Delia’s “Complete cookery Course”.
Simple but delicious!
- 225g self-raising flour
- 40g butter at room temperature (diced into small cubes)
- 2 tbs sugar
- 150ml milk
- extra flour for dusting and working the dough
Pre-heat oven to 220’c and greased a baking sheet
First, sift the flour into a bowl and rub butter rapidly with the fingertips. Stir in the sugar and then add milk little by little and mix it with a knife. When the dough is roughly combined, flour your hands and knead the mixture to a soft dough (as quick and as short as possible, scone dough should not be over knead)
Turn the dough out onto a floured worktop and roll it out with a rolling pin to a thickness of not less than 2cm. Cut the dough with round pastry cutter (4 or 5cm diameter cutter). (Place the cutter on the dough and tap it sharply to cut it right through, do not twist and remove the cut dough and arrange it to the greased baking sheet). Knead the dough trimmings together and repeat until you used it all.
Dust each scones with extra flour and bake near the top of the over for 15mins. When cooked the scones will look golden brown but soft inside.
Leave to let it cool down and serve with jam and clotted cream or butter.
For the making of the pineapple jam, follow this apple tart recipe. Replace the same amount of the apple with pineapple.