Posts Tagged ‘ Yogurts ’

Yogurt Panna Cotta For Gine

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Today, I’m going to start a new series of posts. As you can notice that bloggers like to give awards, giveaway, test package etc…and I am no different by wanting to do the same.

Then I thought  instead of doing that, why don’t I make small questionnaires for some of my bloggers friends to answer, try to re-create one of their favorite desserts and and do posts base on that?

And I did .

The first blogger who was very kind to help me is, the lovely Gine of Dolcifelici  from Germany.

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What are your favorite kitchen gadgets?– My coffee machine, does that count for a kitchen gadget :P? Besides I love my small cupcake-wrappers, a small cake-spring form, my mixer, my spoons, … oh well, I love all my kitchen tools:P!
 

What are your favorite drinks? – Coffee (could you guess this? :P)!! Italian one, very strong without sugar (I’m a very tough girl ^^). Rum coke for going out, fresh orange juice in the morning!
 

What are your favorite desserts?– My favorite, favorite, favorite one is a Neapolitan pastry, called sfogliatelle. It’s more of a breakfast than a dessert. I also love all kind of panna cotta and Sicilian cannoli! Besides I’m a huge fan of all South Italian desserts!

** I’d make for you Sfogliatelle, but the weather is too hot 😉
 

What are your favorite  herb/spices? – For desserts: vanilla! I’m quite basic with that :-).
 

What are your favorite fruits? – Raspberries, rhubarb, strawberries! Reminds me of when I was a child :-)!

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For Gine, I made  yogurt panna cotta with coffee jelly, caramel sauce and whipped cream.

Gine also has her own delicious recipe of panna cotta, here.

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Flourless Chocolate Cake with Vanilla Yogurt Homemade Ice-Cream

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Chocolate and Vanilla , I think is one of the best flavor pairing ever…  No doubt I was so excited to make this month  DB’s challenge.

Very intense chocolate, need to be balance with some lightness, that’s why I choose yogurt  ice-cream or frozen yogurt (whatever you call them) to accompany the cake.

The result was irresistible, even my 1,5 year old daughter couldn’t keep her hand off the plate while I took pictures, and the food fairy couldn’t stop staring at them 😉

I made the ice cream without ice cream machine (the David le Bovitz’s methode)

The February 2009 challenge is hosted by Wendy of wmpesblog(Arizona) and Dharm at Dad – Baker and Chef(Malaysia). They have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

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Chocolate Valentino

Ingredients

  • 16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
  • ½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
  • 5 large eggs separated

Directions 

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.

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Vanilla Yogurt Homemade Ice-Cream

Recipe adapted from here

Ingredients

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 2 large eggs
  • 2 1/2 cups milk
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups plain yogurt

Preparation

In a bowl whisk together sugar, cornstarch, salt, and eggs. In a heavy saucepan heat milk just to boiling and add to egg mixture in a stream, whisking. In pan cook custard over moderate heat, stirring constantly, until it comes to a simmer and simmer, stirring constantly, 2 minutes. Stir in vanilla s and chill custard until cold.

Stir in yogurt and freeze ice cream in an ice-cream maker.  Ice cream may be made 3 days ahead.

Yogurt Honey Lemon Cake with Wild Berries Glazed

Just like breakfast, how  I start the day is very important. Baking this cake first thing in the morning, helped me a lot to be able to enjoy the rest of the day. The great aroma of honey & lemon in the whole house, almost hypnotized me to ignore my house chores :),but then, after I ate this (breakfast) cake,  I was so  ready to conquer my domestic life 😀

Recipe addapted from here

Ingredients

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup plain whole-milk yogurt
  • 2/3 cup sugar
  • 1/3 cup honey
  • 3 large eggs
  • 1 teaspoon  finely grated lemon peel
  • 1/4 teaspoon vanilla extract
  • 1/2 cup vegetable oil

For glaze

  • 1/4 cup wild berries jam
  • 1 tablespoon icing sugar
  • 1 teaspoon water

Directions

Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2×4 1/2×2 1/2-inch metal loaf pan. Sift flour, baking powder, and salt into medium bowl. Combine yogurt, sugar, honey, eggs, lemon peel, and vanilla in large bowl; whisk until well blended. Gradually whisk in dry ingredients. Using rubber spatula, fold in oil. Transfer batter to prepared pan. Place pan on baking sheet.

Place cake on baking sheet in oven and bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely. (Can be made 1 day ahead. Wrap and store at room temperature.)

Stir jam,icing sugar and 1 teaspoon water in small saucepan over medium heat until marmalade melts. Brush hot mixture over top of cake. Let glaze cool and set.

Rose Macarons with Vanilla Yogurts Butter Cream

Like Arfi said, that we in the KBB have been struggling with macarons,  thank’s to Dita, who made this as an informal challenge for us.

I wanted to make it actually for two reasons, first  because I miss Paris… it has been like what??? 7 years since last time… it used to be one of my favorite weekend getaways when I lived in Holland, secondly I miss my only sister,  last time I met her, was in London, before she departed for her honeymoon to Italy, almost 1 and half years ago… My baby sister (27 years old, not so “baby” anymore but still a baby sister to me 😛 ) loves Macarons.

So this pictures of macarons have 2 titles too, one : My sister and Me, two : Paris & Me 😀

As for the recipe I used  “the one” from  Tartellete’s , but I “studied” many recipes and watched a couple of movies to  prepare my self for the “battle” 😉 It’s my first time, it’s far away from perfect, even from the same batch I put half  on the silpat, came out with legs, the other half on baking paper they cracked…. and piping it out, I know for sure I need a lot of practices in that area too 🙂 but for the mean time I just enjoy those macaroon’s legs 🙂

Oh… and, I used rose water flavor for the shells and simply vanilla and a tablespoon of hard yogurts (lebaneh) to give a bit of sour taste to the butter cream.

 

UPDATE: I’m sending this as my entry to the Mad for macarons in May, because I think Helen of Tartelette should get a present for allowing us all to use her recipes 🙂