Panna cotta (Italian for “cooked cream”) is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with rum, coffee, vanilla, or other flavorings.
But if you want me to translate the Panna cotta to Chinese, I just called it ‘奶凍’!. Right? I don’t know even I search the web. They translated to a funny name that I’m not like it at all. Never mind! ‘Panna Cotta’ is nice enough to be named.
Since I’m making more Vegan more than before. An egg is the one that difficult to skip. I try to dig in the internet world when I have time. Lots of bloggers using the flax ‘egg’, same as I do for my cake baking. Or another choice should be the tofu, also I have put my hands on the tofu scramble ‘egg’ before.
The original recipe was shared by the Vegan Society. But Poppy slightly updates the recipe, that makes it even simpler to prepare. And a few more options to increase the cheesy tang and seasoned so well.
The cheese has more flavor that I like it so much! She suggests using Kappa carrageenan for a firm cheese. Even without the freezer that will slice and grate perfectly. But this ‘Kappa carrageenan’ is a bit expensive for me to afford. So I adapted to use the other option: ‘veg-gel’ instead. It still works well after I put the cheese in the freezer until it’s firm.
The Best Ever Vegan Tiramisu (Raw, GF) ~ 素食提拉米蘇(免焗, 無麩質)
This cake caught my eyes straight away! OMG! How beautiful! I murmured to myself, I want to make it!
But later, I read through the recipe, and the ingredients. Then, my heart sank down halfway! Why? It’s such a list of ingredients to prepare in advance. In the meantime, the steps are far too long to be finished. How can I get over it and achieve a gorgeous cake like that?
Having a few days of detox drink, like green smoothies, lots fruit smoothie, even Medjool dates with water, etc… Tonight, I choose to have a proper meal for myself. Bought a large head of cauliflower in the market, I think I can make something with it, not only the cauliflower cheese, but the gluten-free macaroni cheese with cauliflower sauce, try to eliminate the carbohydrate in my diet.
What a wonderful weather around us, at least, such waiting for a long, long freezing winter more than 6 months.
Can’t wait to dig out the veg patch, sowing the kale seeds, beet-root seeds, butternut squash and some kind of green vegetables as well, all are ready to get more sunshine and waiting to sprout from the ground. I do make a wish to the snug will keep away my plants, but unfortunately, they’ve been there already. It can tell because they leave some shiny trail around the patch, and they have been stalking a few of my young plants already. I hate them, sorry for my words, but they’re so nasty. Don’t know how to get rid of them not to eat all my plants.
I am getting mad of experience to make all kinds of vegan cheese since I start eliminating my dairy product in my daily diet. I know I’ll get depressed if I get cut off all the cheese in my life, just like I love my chocolate as well. I haven’t told you that I am a cheese addict and also a chocoholic!
I made this bread long time ago from the other blog that I created, but I moved all the posts to here now. And this recipe, it’s worth to share with you all again.
This is a tasty and yummy Italian bread.
Careful, it will be finish off in a couple of minutes after you take it out from the oven. You can smell the rich olive oil and the sun-dried tomatoes, once you open the oven door, believe me!
Such a lovely bread.
Sundried Tomato and Olive Focaccia
Ingredients: Makes 2 loaves
110ml Extra Virgin Olive Oil
5 to 6 pieces of Sun-dried Tomatoes ( cut into pieces )
675g Strong plain white flour
7g Instant YeastMethod:
12 Black Olives
450ml warm water
Gently heat the oil in a pan just warm. Add sun-dried tomatoes in it, remove from the heat and leave to infuse for 20 minutes. Then strain the oil into a bowl and keep to one side.
Sift the flour into a bowl and add a pinch of salt. Stir in the yeast. Make a well in the centre and add 450ml warm water, then put 3 tbsp of strained tomato oil.
Form a dough and knead for about 10 minutes until smooth.
Transfer it to a greased bowl, cover with cling film and leave in a warm place for 2 hours.
Preheat the oven to 200°C/180°C Fan/Gas mark 6.
Tap down the dough to let the air out, then knead for 2 minutes. Divide the dough into half. Roll out into 2 rectangles or square about 0.5 cm thickness and put on an oiled baking sheets. Cover and leave for 30 minutes.
Using the fingertips to make dimples in the dough surface and fill each one with an olive and sun-dried tomato.
Drizzle with the remaining oil on top, then bake for 20 – 25 minutes until the loaf is gold, transfer to wire rack to cool.
You can use fresh basil, rosemary, Italian cheese or anything you like to create something interesting.
It is best to serve it warm. Mmm…it’s making my mouth water again.
Hi everyone, wish all of you have a happy Christmas time, enjoy it, cheers!
Italian Christmas Panettone 2013
I promised Suzanne, apuginthekitchen to make this Italian Christmas Panettone again this year, but I ought to say sorry to her because it is a bit late to show her ~ I have so many work to finish before Christmas.
And this year, I like to make the vegan, dairy-free version, because Abby advise me to cut down the dairy in my diet to reduce the sinus attack. So, my cooking or baking here, I will try my best to minimise all the dairy products. 🙂