Jenny's Biscuits

Anytime you need a plate to share at a function or the kids need something sweet in their lunch box, then this quick and easy recipe is just what you need.  And the best part is "no creaming butter and sugar".  Not sure if it is only me, but sometimes that is a little too much fuss if you are frazzled already!

Ingredients

125g melted butter
1 cup caster sugar
1 egg
1   1/2 cups  self raising flour
Coconut approx 1 cup

Method

Combine first four ingredients in a bowl.
Roll a teaspoonful of mixture into a small bowl.
Roll in coconut.

Place on a greased oven tray and lightly press down with a fork.

Bake at 180 degrees c for 10-15 minutes until lightly gollden.

Cool on a wire rack.

Why are they called Jenny's biscuits?
Because 22 years ago Jenny bought a plate of biscuits to a mother's morning tea.


Mama Marmalade

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)

And

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

Method

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.

Options

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

                                                                                                                                                Enjoy!  Colleen

Diner en Blanc Brisbane - Special Report!

Decked out in our sparkling white ensembles, with white chairs, tables and picnic baskets prepared, our group was transported by bus to our mystery location. We were part of the lucky 1,000 who celebrated the First Australian Diner en Blanc - held at Southbank Brisbane near QPAC and the Wheel on Saturday night 1 September 2012. The first Spring Night. This was a community-driven event designed to encourage people to gather with anticipation, meet new friends and combine energies to create a unique, special occasion.

And what an amazing night it was!           

                               

The weather was perfect and the full moon obliged by gleaming silvery white in the clear sky above. We enjoyed great company and chatted with the lovely couples dining nearby.  Everyone entered into the spirit of the evening. There were some very inspirational table settings (I even saw a replica of the Taj Mahal and birdcages filled with flowers) white balloons, white wigs, white top hats and of course white Kayne West sunglasses.

Diner en Blanc's traditions were followed on the night. We brought our provisions and took everything with us when we left.  White napkins were waved skyward to signal the commencement of the festivities and later we released our inner child as we waved lit sparklers to create a twinkling sea of lights.  There were various singers performing during the night and they drew the energetic onto the dance floor.  White art installations and lighting displays were dotted throughout the attendees.  

All too soon, the clock dictated that it was time for us to disappear into the night, like a thousand Cinderellas and Cinderfellas. 

  

The night would not have been possible without the dedication of so many volunteers.  I would like to thank them for all their efforts because they worked so hard, prior to and during the event, to ensure we had a wonderful evening - it was indeed all white on the night.

And -                (I will post these Recipes soon!)

    

      Menu    Diner En Blanc     Brisbane 2012

Entrée

Tart of Goat’s Cheese, Roasted Tomatoes and Fine Herbs

with Snow Pea parcels of Smoked Salmon and Aioli

Main Course

Succulent Chicken Breast with Creamy Garlic Herbs, Toasted Pinenuts and Baby Spinach Leaves rolled in Crisp Prosciutto

Served with Crisp Tossed Greens and sauce of Caramelised onions

Dessert

Chai Latte Panna Cotta with berries and figs in aromatic spiced syrup with Macadamia crunch

Cheese Platter

Selection of King Island Cheeses, Figs, Strawberries, Decadent Chocolate Truffles and Rosewater Turkish Delight

Coffee or Tea
                           Bon Appetit    - Colleen