Orange Panna Cotta - Light & Delicate Dessert

Orange panna cotta is simple and refreshing dessert, light and delicate. It has an exquisite flavor and the color is beautiful.

Mango and Strawberry Popsicles

The summer is here. Can you feel it, can you taste it? I am sure you can. I love summer food, so many colors, so many wonderful flavors. Summer days are so hot so we are doing different popsicles every day. I have never made popsicles before, and I really don't know why. I have seen many variations of these so I figured I try my own, after all, summer weather is here so these are just perfect for the hot days.You don't need a special recipe for it, just put in your blender any fruits or berries you have and freeze it.



We love mango popsicles and mango with strawberries. I have a few ideas for you what to make, but anything will do, honestly!



This year we started our first little herb garden: lemon mint, rosemary, carry leaves, lemon thyme, fennel and parsley. Also we have peaches and red currant.  I can not wait to make some jam and syrup using my herbs. Try to make strawberry syrup with basil and chocolate mint, the best with pancakes and waffles, it's amazing.



Love to know what is in your garden and what are you cooking with your herbs.



Mango popsicles

Makes 6
Ingredients:

• 3 mangos
• 1 tsp honey
• lime juice from half of lime
• 1/2 cup heavy cream

Directions:

Place all ingredients in a blender and puree until smooth. Pour into your ice pop moulds, stick a paddle pop stick in and freeze for at least 4 hours, or until set.



Mango and Strawberry popsicles

Makes 6
Ingredients:

• 1 mango
• juice from one orange
• 1 tsp honey
• 2 cups strawberries
• juice from one grapefruit
• 1 tsp honey

Directions:

Place all ingredients for mango layer in a blender and puree until smooth. Do the same with strawberries. Spoon a layer of mango puree into the ice pop moulds, about a half full, and then add a layer of strawberry puree. Insert a paddle pop stick into each mould and freeze for a minimum of 5 hours.

Chicken and Red Currant Pie

The currants add a tart layer to this meaty pie. Cranberries can be used if currants are not available. Great recipe for the picnic. You can serve it hot or cold. If you are planning to use it hot don't put jelly at the end. The pie freezes well. This pie would be amazing for Thanksgiving if you are using turkey and cranberry sauce.

Ingredients:

For the filling:

• 1 lb ground chicken
• 1 lb ground veal or sausage meat
• 1 Tbsp ground coriander
• 1 Tbsp dried mixed herbs
• finely grated rind of 2 oranges
• 2 tsp ground ginger
• 2 tsp salt
• 1 lb chicken breast fillets
• 1 cup fresh red currant
• ground black pepper
• 1 egg, beaten
• 1 1/4 cups aspic jelly, made according to the instructions on the packet

For the pastry:

• 4 cups plain all-purpose flour
• 2/3 cup butter or lard
• 1 tsp salt
• 2/3 cup mixed milk and water

Directions:

Preheat the oven to 350F. In the bowl, mix together the veal, ground chicken, coriander, herbs, orange rind, ginger and salt. Season with black pepper to taste.

To make the pastry, sift the flour into a large bowl with the salt. Heat the butter or lard in a small pan with the milk and water until just beginning to boil. Remove the pan from the heat and allow the mixture to cool slightly.

Quickly stir the liquid into the flour until a very dough is formed. Place on a clean work surface and knead until smooth. Cut one-third of the dough for the lid, wrap in clear film and keep in a warm place.

Roll out the large piece of dough on a floured surface and use to line the base and sides of a greased 8in loose-based, spring form cake tin. Work with the dough while it is still warm, as it will break if it becomes too cold.



Thinly slice the chicken breast fillets. Put them between two pieces of clear film and flatten with a rolling pin to a thickness of 1/8 in. Spoon half the meat mixture into the tin, pressing it well into the edges. Cover it with half the chicken slices and then the red currants, followed by the remaining chicken and finally the rest of the meat mixture.

Roll out the remaining dough and use to cover the filling, trimming off any excess and sealing the edges with a little beaten egg. Make a steam hole in the centre of the lid and decorate the top by cutting pastry trimmings into leaf shapes. Brush with some beaten egg and bake for 2 hours. Cover the pie with foil if top gets too brown.

Place the pie on a wire to cool. When cold, use a funnel to fill the pie with liquid aspic jelly. Leave the jelly to set for a few hours or overnight, before unfolding the pie to serve it.

Citrus-Berry Terrine with Red Grapefruit

This citrus-berry and red grapefruit terrine is an easy and beautiful way to say goodbye to the winter and welcome the spring. This is sophisticated jello packed with berries and citrus. Perfect for a sunny day like today!

Serves: 4-6


Ingredients:

• 2 cups fresh squeezed orange juice 
• 2 envelopes unflavored gelatin
• 1/4 cup water
• 1/3 cup honey
• 4 cups mixed ripe berries (small berries make slicing the terrine easier)
• 1 red grapefruit
• candied lemon zest for a garnish

Directions:

Pour the water into a small bowl, sprinkle the gelatin over it and let soften for 5 minutes.

Heat the honey with fresh squeezed orange juice in a medium saucepan over medium-high heat, stirring until honey is dissolved. Remove the pan from the heat, and add the gelatin mixture, stirring until the gelatin is dissolved. Set aside, let it cool.



Cut a thick slice off the top and bottom of the grapefruit. Stand the grapefruit upright and, following the contour of the fruit, carefully slice downward to remove the peel, pith and membrane. Holding the grapefruit over a bowl, cut along each section of the membrane, letting each freed section drop into the bowl. Mix with berries.



Place berries and grapefruit in a 4-by-8-inch loaf pan; pour juice mixture over, pressing berries gently to submerge completely. Refrigerate until firm, at least 4-5 hours.

To unmold the terrine, dip bottom of pan in hot water about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve. Serve with whipped cream and garnish with candied lemon zest.



Happy Spring, My Dear Friends!

Carrot, Apple and Orange Salad with Ginger Dressing

Carrot, Apple and Orange Salad made in minutes, this salad is not so much thrown together as tossed together, and this harmonious combination of ingredients and complementary dressing belie the speed with which it is made. This salad ideal for easy entertaining or speedy midweek meal when you are too tired, too busy or too hot to spend much time in the kitchen. It can be served as appetizer or as a refreshing accompaniment to fish or meat dishes.



Tip: It's better to have the ingredients julienned with the knife. A food processor or a mandolin might cause the apples to turn watery. You may julienned the apples 1 hour before serving time, toss them in lemon juice to prevent them from browning and they will look  great while sitting in the fridge, waiting to be tossed and eaten.

Serving: 4

Ingredients:

• 3 medium carrots, peeled and thinly julienned
• 2 apples, cut into thin matchsticks
• 2 large oranges, peeled and slice thinly
• 1 Tbsp. olive oil
• 2 Tbsp. lemon juice
• 2 Tbsp. orange juice
• 2 Tbsp. chopped pistachio nuts
• 1 small piece root ginger
• 1 tsp chia seeds
• chopped parsley or mint (whichever herbs you prefer)
• salt and ground pepper

Directions:
Peel and finely chop or grate the ginger.
Blend together the olive oil, lemon juice, orange juice, ginger and season with a little salt and pepper to taste.
Toss the carrots and apples together, pour the dressing over and mix well.
Arrange on a plate the oranges and sprinkle lightly with chia seeds.
Put the carrot-apple mixture over the oranges.
Sprinkle the salad with the pistachio nuts and chopped herbs.

Candied Winter Citrus Cake

Ingredients for lemon cake:

• 1/2 cup plain flour
• 1 1/2 cup powdered meal
• 1 cup almond meal
• 2 tbsp. lemon juice
• 1 tbsp. grated lemon zest
• 6 egg whites
• 1 1/2 sticks butter, melted

Ingredients for candied citrus:

•  4 cup water
•  2 cup sugar
•  1 vanilla bean
•  2 oranges
•  2 tangerines
•  2 lemons

Direction for lemon cake:Preheat oven to 350F. Place flour, powdered sugar, almond meal, lemon juice and zest in a large bowl. Add egg whites and butter and mix well.
Pour into a well greased 9-inch cake pan. Bake for about 25-30 minutes until golden and firm. Cool on a wire rack.



Direction for candied citrus:
Place the water and sugar and the vanilla pod leftover from making the vanilla custard in a large pan.  Stir together.
Bring to a boil over high heat. Slice the fruit into thin slices, 1/8 to ¼-inch thick. Place the fruit into the sugar syrup and lower the heat to medium low.  Simmer for about 50 minutes, stirring every 10 minutes.  The fruit will be translucent when it is ready.
Transfer the slices to sheets of waxed paper or silicone mats and cool to room temperature. Decorate the cake with citrus slices and pour on the syrup just before serving.