Hi Pink Panther,
Hope you don't mind me taking the liberty of posting your cocktail before you decide to change your signature and deprive the CD planet of your mead mixture
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The Pink Martini
Ingredients
1.25 oz Grey Goose vodka
0.25 oz lime juice
0.25 oz triple sec
0.25 oz cranberry juice
Serving Instructions
Shake with crushed ice. Strain into glass. Serve in a cocktail glass. Garnish with lime.
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The above is compliments of Pink Panther.
I will definitely try it this evening.
By the way, tried your mother's aubergine recipe yesterday. Real good. Had it with thepla rather than simple roti or chapatti.
Still awaiting your cheesecake recipe
Location: Private location
Posted on: 13-06-06 09:25:15
Quote:
Originally posted by RedBaron
Hi Pink Panther,
Hope you don't mind me taking the liberty of posting your cocktail before you decide to change your signature and deprive the CD planet of your mead mixture
____________________________________________________
The above is compliments of Pink Panther.
I will definitely try it this evening.
By the way, tried your mother's aubergine recipe yesterday. Real good. Had it with thepla rather than simple roti or chapatti.
Still awaiting you cheesecake recipe
No worries RB,
Glad that you tried that aubergine recipe - my mum will be happy to hear that by the way!
Here is that cheesecake recipe...FYI, I didn't make this with white chocolate as personally I'm not too keen on white, but it still turned out amazing...I'm going to make it again for my FIL, for father's day
White Chocolate Cheesecake
A chocolate lovers dream – this creamy white chocolate cheesecake is really spectacular. Use semi-sweet chocolate instead of white if you want.
50g (2oz) butter
50g (2oz) dark chocolate, broken into pieces
1 tbsp cocoa powder
100g (4oz) digestive biscuits, crushed
300g (12oz) white chocolate, broken into pieces
2 large eggs, beaten
2 tbsp white rum (optional)
250g (9oz) mascarpone cheese
25g (1oz) caster sugar
150ml (1/4 pint) double cream
Preheat oven to gas mark 4/180C/350F
Melt the butter in a saucepan with the dark chocolate and cocoa powder. Add the crushed digestive biscuit, stir well and then tip them into a 20cm (8inch) loose-bottomed flan tin or dish and press over the base. Chill until firm.
Meanwhile, melt the white chocolate in a large heatproof bowl placed over a saucepan of simmering water. Once melted, remove from the heat. Pour about 1/3 of the chocolate onto a marble slab or chopping board and spread out to 5mm (14 inch) thickness. Set this aside to cool.
Stir the eggs, rum, mascarpone cheese and sugar into the rest of the white chocolate until thoroughly combined. Pour over the biscuit crumb base. Bake for 35-40 minutes until set. Leave to cool completely, then transfer to a serving plate.
Whip the cream in a chilled bowl until it holds it’s shape. Spread over the top of the cheesecake. Chill in the refrigerator before serving.
Return to your board/slab with the 5mm white chocolate. With the lengthwise edge of a sharp knife, slide across the chocolate until you start to make little rolls/flakes. Decorate the top of the cheesecake with the rolls/flakes.
Enjoy!
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Bijou Bazaar
http://bijoubazaar22.googlepages.com
For the current bright sunny days.
COKE FLOAT
2/3 glass super-chilled coca-cola.
1 scoop pralines and cream ice-cream(or vanilla)
Pour coca-cola into glass. Lob scoop of ice-cream into coca-cola. Serve with straw and teaspoon
Family fun!
Went to a cooking demo the other day by Ryan Jennings and David Steele.
They cook with booze and have a book out called "Cooking with Booze"
Boy, did I ever stand out in that predominantly female crowd- the only male and South Asian, if you know what I mean. I could feel everybody stealing glances at me. Made me feel good , all ladies looking at me. I should do that more often.
They actually gave us demos on several dishes cooked with booze. Real snazzy if you ask me.
After all that, I went up to them and told them about Cashew Feni and how they should try some dishes with it. Gives a unique flavour. They actually took down the name as they had never heard of it. Then they gave me their book autographed and dedicated to me.
Ah, the advantages of being male and South Asian! Freebies!
STARTER
SHRIMP NEPTUNE
16 large sized boiled a point shrimps, shelled and de-veined
I boiled egg
4 pimento filled olives
4-5 leaves of lettuce
6 tbspns mayonnaise
2 tbspns ketchup
I tbspn brandy
Tabasco and salt to taste
Mix mayonnaise, ketchup and brandy together and soak whole shrimps with mixture. Add Tabasco and salt to taste
Slice boiled egg into round slices with egg cutter
Take 2 stemmed ice-cream bowls and adorn each with a bed of lettuce. Place 8 cocktail soaked shrimps in each bowl. Put 4 slices of hard-boiled egg on top of each and garnish with 2 olives each.
Serves 2.
Serve chilled with slices of lemon.
For those into continental food, this is a must have. Sets the mood.
A request to all CDs
Several of you must have recipes you can contribute I am sure.
So for the upcoming Father's Day and World Vegan day on June 21, how about posting some recipes in their honour?
Vegan, vegetarian dishes would be much appreciated
I have so far tried the aubergine recipe and the Pistachio Passion (excellent)
How about some paneer, spinach recipes?
South Indian recipes?
Sri Lankan?
Hakka?
Thai?
Thanks
RB,
Good to know that you tried and liked the Pista passion,which reminds me to make it for my hubby one of these days.
If anyone is interested, i found this great recipe for cream pie courtesy Compliments(the food brand)
Compliments Zesty Limon Cream Pie
CRUST:
1 1/2 cups (375 mL) Compliments Lickety Split Cookies, crushed
1/4 cup (60 mL) Sugar
1/3 cup (75 mL) Compliments Unsalted Butter, softened
FILLING:
1/4 cup (60 mL) Cold water
1 tbsp (15 mL) Gelatine
1 cup (250 mL) Whipping Cream (35% m.f.)
2/3 cup (150 mL) Sugar
1 tsp (5 mL) Lemon Zest
1 tsp (5 mL) Lime Zest
1/3 cup (75 mL) Combined lemon and lime juice, fresh
1 cup (250 mL) Compliments Organic Plain Stirred Yogourt
1. Mix all ingredients for crust together and press tightly into bottom and side of a 9" pie plate and refrigerate.
2. In a bowl soak gelatine in water and set aside.
3. In another bowl, whip 35% cream and sugar together to form soft peaks. Set aside 1/2 cup whipped cream for garnish, refrigerate covered.
4. In large bowl whisk together the zests, juices and yogourt.
5. Heat gelatine and water mixture to dissolve gelatine (do not boil), add to yogourt. Mix well.
6. Gently fold in whipped cream. Add mixture into refrigerated crust and refrigerate until set. (about 40 minutes)
7. Garnish pie with dollops of set aside 1/2 cup whipped cream.
Tip: Try adding shavings of Compliments Swiss Milk Chocolate Bar or Swiss Dark Chocolate Bar. Click here for Compliments Raspberry Lemongrass Sauce recipe.
NUTRITIONAL ANALYSIS PER SERVING
ENERGY 430 calories PROTEIN 4 g FAT 23 g CARBOHYDRATES 54 g
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There is no key to happiness.... the door is always open.
