I used to make Panna Cotta sometimes for Luncheons and Dinner Parties when I worked at the Manor down South but it has always been a dessert I shied away from making here at home.  I'm not really sure why.  Its not really a difficult dessert to make actually, but I used to always hold my breath when I unmolded the dishes . . . I would make extra just in case . . .  nothing would be worse than having one stick to the dish or break when unmolding.  Not something you really want at a social function. I guess it was always accompanied with nervous anticipation for me, which had more to do with the presentation than the actual creation of it.

 

The idea of actually serving it in simple drinking or pretty glasses had never occurred to me, and I seriously doubt that my boss would have agreed with that idea anyways.  If something was simple to her, then it probably wasn't good enough.  She wanted complicated, difficult and "pushing out the boat" dishes for all the courses being served, which certainly was instrumental in affording me with the opportunity to stretch beyond what I ever thought myself capable of!  In that respect, the experience was really good.  I never had a failure, whew!!!   

 

The down side of it all was that, after all that complication at work, I opted for simple at home.  I did not want drama at home. That was my time for relaxing, and I have to confess I still feel the same.  There is nothing like having to pull out the stops for five or six silver service courses (and all on your own wit no sous chef's etc. to help out)  to cure you of ever wanting that in your life.

 

So essentially I had never made Panna Cotta for us here at home . . .  until this weekend, when it dawned on me that I could just pour it into a small and pretty glass and leave it there, garnishing it with some lovely berries.  DUH!  Why had I never thought of this before!!

 

This is the perfect light dessert . . .  for when you are entertaining or even when you are not entertaining.  It is as simple as heating milk and cream with some sugar (not much) and flavouring, adding some gelatin and pouring it into glasses.  Set in the fridge for a few hours  and BANG!  Dessert is ready.

 

Simple, creamy, light and DEE-licious!

 

I chose to top it with a simple mix of berries that I macerated with some lime zest and a bit of sugar.

 

You could also use honey . . . liquid honey. I used a mix of fresh Scottish raspberries and strawberries, and what was left of the blueberries in our garden.

 

They went beautifully.  Diced peaches along with a splash of an amond liqueur and some chopped toasted almonds . . .  poached apple slices with some cinnamon and nutmeg . . .

 

Sauteed cinnamon bananas, pineapple and coconut . . . let your imagination flow!

 

 

 

 

Bumbleberry and Almond Crumble. All of the warm weather this summer has meant that our soft fruit is ripening much quicker than it has in summer's gone by.  I find myself most days with a handful of this and a handful of that, all needing to be used or frozen today, but not enough of any one this to make a whole dessert with or even jam. 

 

That's what happens when you only have a few bushes of this or that. We have our own strawberries (only a very few left of those), raspberries, blackberries and blueberries, oh and black currants.

 

There really is no such thing as a bumble berry . . . it's basically a name you give to a pie or dessert which has been created using at least three different berries . . . all "bumbled" together, and so it was with this Bumbleberry & Almond Cobbler.

 

Today I used a mix of blueberries, blackberries, raspberries and strawberries.  These get mixed together in a buttered baking dish along with some sugar and cornflour. 

 

I use a mix of both white and brown sugars. You could also add a bit of lemon juice and zest if you wanted to.

 

You cover the dish with some foil and then bang it into a moderate to hot oven for about 45 minutes  . . .  stirring them once or twice during the bake time. 

 

You could also do this in the microwave if you wanted to and didn't want to have your oven on for that long. 

 

At the end of that time the fruit juices should be released and it should be starting to thicken a bit.  Its important to remember to stir it.  

 

If you are doing this part in the microwave, cover it with cling film and it only needs to be cooked for a fraction of the time. 

 

The important thing is that the fruit will have softened, be hot and the juices beginning to thicken. 

While that is happening you want to put together the crumble topping.  This is the star really . . .  

 

 

I think the topping of any crumble is the part that really brings the whole dessert to life and this one is an amazing mix of beautiful ingredients  . . .   

 

Grated Golden Marzipan . . .  I just grate mine using the large holes of a box grater.

 

There are also ground almonds (almond meal) for a real nuttiness, wholesome oats, flour, sugar and of course some melted butter  . . .

 

You just mix all of that together along with a pinch of salt, until crumbly.  

 

Take the casserole of bubbling fruit out, uncover it and then sprinkle the crumble topping evenly over all. 

 

Pop it back into the oven. You will want to use the oven for this as a microwave won't brown it golden brown like you want it.  

 

But having the oven on for a half hour isn't really much of a problem is it?  Well, it isn't in my house anyways.

 

At the end of that time the fruit will be nicely softened with a thick juice and that topping will be moreishly crisp and golden brown.  

 

Let it sit for 15 minutes or so before spooning out into bowls and serving warm with your favourite toppings.  My husband likes pouring cream or custard with his, whilst I rather enjoy a scoop of vanilla ice cream on mine.  

 

Whatever floats your boat!  enjoy!

 

  

 

I am a really naughty girl really  . . .  I find myself picking off bits of the crumble every time I walk past this.  I chose not to have any because I wanted to be good, but then I ended up picking.  I know  . . . . what am I like!  Bon Appetit! 

 

 

We live in a modern world where everyone is always looking for the next best thing . . . where old fashioned and traditional values are pooh poohed.  

Where people often over-look the simple because they think (mistakenly) that it can't be very good because, well . . .  its just too simple!  It happens in our every day lives, in what we watch on the television and what we read, and unfortunately, also in what we eat. 

Recipes such as this simple Old Fashioned Cup Custard are often  forgotten in the flotsam of trendiness, and its a darn shame really, because this is really, really good. 

 

Not only is it exceedingly tasty, but its also very simple to make.  So simple in fact that a child could do it with a bit of supervision, maybe even a husband! lol 

 

You don't really need any special ingredients to pull it together, or even any out of the ordinary dishes.  There was a time when custard cups were a must have in every kitchen.  

I don't have custard cups, but I do have single sized ramekins. In fact these ones are ramekins that I saved from some chocolate puddings I bought once upon a time from Costco. 

 

This delicious . . .  comforting . . .  wholesome  . . .  quick and easy . . .  simple dessert takes only 3 main ingredients, and a few simple add-ins.  

Eggs . . .  I always use free-range rspca approved large eggs . . .  sugar (not a lot) . . . and milk. I use whole milk, but you can use whatever milk you want. I don't really recommend skim or fat free milk however . . .

 

Other than that you only need some flavourings.  A pinch of salt (because believe it or not salt helps to enhance the sweetness of things) along with some vanilla and a dusting of freshly grated nutmeg on top.  

That's it. Simple.

 

You just beat the eggs together with the sugar, vanilla and salt.  The milk is scalded. 

This is very easy to do in the microwave.  Just pop it into a large glass beaker and heat it for about 2 minutes on high.  

There should only be bubbles which appear around the edges of the milk. You don't want it to boil.

 

This is when you can get a bit fancy if you like.  

You can infuse the scalded milk with flavours . . .  orange zest, lemon rinds, whole sweet spices, ginger . . . sweet soft herbs . . . lavender . . .  the world is your oyster.  

Just add them to the scalded milk and let them infuse for about 15 minutes. 

 

Some popular combinations would be . . .  lavender and lemon  . . .  basil and lemon . . .  lemon verbena . . . orange and rosemary . . .  ginger and cloves . . .  really whatever you have and want to create.  

Or you can just keep it simple with the vanilla and nutmeg.  Don't every underestimate the power of simple. 

If you have infused the milk, you will need to strain it into the beaten egg and sugar mixture.  The important thing is that you whisk the mixture constantly, so that the eggs don't cook or scramble.

 

Stain it again into your desired baking vessels . . .  and that's it. 

Pop them into a roasting tin, fill it up halfway up the sides of your ramekins with hot water, pop those babies into the oven and bake.

 

Half an hour later you will be rewarded with a beautiful dessert that is great on it's own, or with some fresh fruit/berries scattered on top . . . warm or cold.  

Wobbly, comforting and quite delicious.

 

 

 

With all of the lovely warm and sunny weather we have had recently all of the berries in our garden seem to be ripening at once.  I'm not complaining!  

I just wish they lasted longer!  Our strawberries are pretty much finished now, but the blueberries and raspberries are just beginning, so we will have them to enjoy for a few weeks yet!!

  

This recipe today makes a beautiful use of all the ripe berries in the garden.  

Fresh Berry Crostini.  Beautiful crisp toasts topped with creamy rich mascarpone cheese, and then sprinkled with fresh berries and some sweet honey!

  

The hardest part is toasting the bread, literally . . .  these are such a simple doddle to make!!!

 

They are delicious for breakfast if that's how you wish to serve them . . .  or for a brunch occasion.

 

Perhaps as a simple dessert for all of those Al Fresco happenings in your little corner of the world . . .

 

Or maybe you are having the gals over for  a tea party.  In that case I would do them on smaller toasted slices of baguette, two bite sized . . .  cute!