I’ve been away for far toooo long, travelling and spending time with family and basically having a blast. I couldn’t however resist getting online to read all the wonderful comments you have been leaving me, and i’d like to thank you all once again for your love n kind words. It feels really nice to know someone is reading and appreciating your work and also missing you. Now I’m back in Ghana and very happy to start blogging once again after having neglected it for nearly 2 months. I didn’t realize where time has gone by, i’m already celebrating my 1 st blog birthday, and i can almost remember the day i started this blog. Didn’t know a thing about blogging and photography, all i knew is that i liked to cook and i wanted to share that with everyone. Its really amazing how over the year i have come to meet so many wonderful people, who are all so talented and kind. I ‘ve learnt so much through this one year and evolved immensely. I hope that in the coming one year, I can satisfy my readers with even more exciting recipes and can win the attention of more and more foodies. To this end, I am looking forward to suggestions from your side for recipes, techniques, recommendations for photography equipment, and anything else you can think off! And finally, there are the Blogger’s Choice Awards to look forward to.. I ended last years competition at the 10th place, but hope to do even better this with your love and support. Do take a minute out to vote!
- 100 ml double cream
- 1 tbsp caster sugar
- 1 drop of peppermint flavouring
- 1 drop of pure vanilla extract
- 1 tsp gelatin powder , melted in 2tsp warm water
Making the panna cotta is very simple, just mix all the ingredients together and divide equally between to round rings, whose bottoms are covered tightly with cling film. Pour in the mixture and chill till set. To assemble layer the Tuile and panna cotta alternately arranging the raspberries around them. Pour some raspberry coolis around and dust with icing sugar.
- 75 gms plain flour
- 1 tsp ground ginger
- 50 gms unsalted butter
- 100 ml golden syrup
- 110 gms superfine sugar
Preheat oven to 160 celcius . Mix in a saucepan the butter, sugar & golden syrup and on a medium flame melt all together to form a smooth consistency and then boil further for 1 min and sift in the flour and ginger powder. Let this mixture cool. As it cools it will become harder and pliable so u can roll them into small balls and place them on a baking paper, leaving enough space for them to spread out. Bake for 8-10 mins till golden and cool.
- handful of frozen raspberries
- 1 tbsp icing sugar
Blitz together in a small food processor until all softened and well blended. Pass through a sieve and collect in a pourer.