These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Friday, 14 September 2012

Chai Panna Cotta

If you love Panna cotta and the spicy flavours of Chai Lattes
then this is the perfect dessert for you.  It is a Luke Mangan 
recipe that I love to make.    
I did include it in my Diner en Blanc menu, but would not do
so again as I forgot to keep it in the bottom section of the 
esky all night and by adding a little extra gelatine, it did not 
keep firm but tasted a little grainy.  
Although, it still disappeared very quickly.                             

If you want a more subtle taste, then use less cloves, ginger
and star anise.
Also, Luke Mangan strains the mixture after adding the 
gelatine. I strain it before and again after adding the gelatine 
because I find that works better and is easier for me.
I will post the strawberries and syrup recipe soon … …


 Ingredients  (this will make 2 large Bodum and 3 small Bodum pots – large pictured, although I usually just serve it in the small Bodums, which makes about 6 small - you are welcome to double the ingredients if you need to make more)

1 vanilla pod    or     1 teaspoon of the Pure Vanilla paste
1 cinnamon quill, roughly broken
4 cloves 
3 black peppercorns
3 green cardamom pods crushed     or    2  1/2 gram (1/2  teaspoon) ground cardamom
2.5 gram (1/2  teaspoon)  fennel seeds (whole)
1 x 3 cm knob ginger, peeled and chopped
5 gram (1 teaspoon) allspice
3 star anise
8  gram (1/2  tablespoon or  2 teaspoons) English Breakfast Tea leaves
1/3 cup castor sugar
1 ½ cups milk  (375 mls)
1 cup chilled and whipped cream
3 gelatine leaves – soaked in cool water      or     2 ½ teaspoon gelatine powder dissolved well in a little of the liquid, 
just warmed so it is no longer grainy, before adding to the main dish


In medium size saucepan, add the milk, spices, tea and sugar.
Bring to a very gentle simmer for 10 minutes – do not boil
Take off the heat and strain out the spices
Stir in the pre-soaked gelatine or the prepared gelatine powder
Mix well and allow to cool a little.  Strain again into a large bowl.
Fold the whipped cream through the spiced milk.
Carefully spoon into cups  or serving dishes.

Chill in the fridge - preferably overnight.

Serve with strawberries in spiced syrup or spiced biscuit fingers or extra spiced whipped cream

                                                                                                                                                Enjoy!  Colleen

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