Dreamy Purple N Gold Cake

Dreamy Purple N Gold cake

Purple and Gold were two colors in my daughter's mind when she started baking her own birthday cake!

Drape Cake

My daughter seems to be fascinated with the fondant drapes on multi-tiered wedding cakes. This year she wanted to bake a simple but elegant cake with some kind of drape on it! She spent quite a bit of time till the pleats came out to her satisfaction.

Blackberry Vanilla Panna cotta with Lavender infused Honey

Ingredients:

• 2 cups heavy cream
• 1/3 cup sugar ( or more depending on tartness of blackberries )
• 2 cups blackberries
• Gelatin (or agar agar) - ( see instructions on package for quantity)             
• cold water to soak gelatin
• 1 tsp pure vanilla extract

Optional (lavender infused honey)

• Honey
• Lavender sprigs

Method:

• Purée blackberries in a blender until very smooth
• Strain through a fine-mesh strainer into a bowl; discard seeds
• Bloom the gelatin / use agar agar (according to package directions)
• Heat the cream and sugar in a pan over moderate heat until almost about to simmer, stirring until sugar is dissolved
• Add the blackberry puree and vanilla extract. Mix it well. Adjust sugar if necessary
• Remove from heat and add gelatin/agar agar while still warm, stirring until dissolved
• Lightly grease the ramekins
• Pour mixture into ramekins and chill, covered, until firm, at least 8 hours

Lavender-infused honey:

• Add organic lavender sprigs to a clean container.
• Pour honey over top. Cover and set aside.
• Shake container every couple days for even dispersion of flavor
• Taste after couple of days and once you are satisfied with the flavor (usually 5-7 days), strain and store.

When it is set, run a knife around edge of each panna cotta.

Turn the ramekin upside down on the serving plate. Hold the plate and ramekin firmly together, and then shake it gently until the panna cotta slides out smoothly. Drizzle with lavender infused honey and enjoy the perfect marriage of flavors!

Movie theme birthday

Black and White Theme

Black and White Calla Lilies

Black and White Decor

Holiday Themed Homemade Pasta

Often during holidays, we cook together as a fun family activity; usually its something we have never tried before. This Thanksgiving we decided to venture past the convenience of store-bought pasta, and I must say that nothing beats the taste of fresh homemade pasta — not even store-bought fresh!  While I made the dough, kids enjoyed cutting/shaping the dough and exploring other creative possibilities, while hubby dear was happy tweaking his base recipe of pesto!

The pasta is tender and so satisfying by itself, it doesn’t need any additional frills.

Herbed-Ricotta-Ravioli with a light olive oil drizzle, and fresh basil-mint pesto!

Dough : normal,red (addition of beets)       Pappardelle

   

Kids experimenting with colorful Ravioli

Pasta drying ( 10 min )

Bow Tie pasta boiling

Ingredients   (Dough - 2 servings)

1 cup unbleached all-purpose flour

1/2 tablespoon salt

2 large eggs

1/2 tablespoon extra-virgin olive oil

Method:

I used a food processor to combine all the above ( add little bit more flour, water to bring dough to a proper consistency).

Let the dough rest for at least 30 min.

For the red dough, add 1 boiled pureed beet. Add more flour until the consistency is reached

Roll by hand or pasta machine, then cut into desired shapes.

Let dry for at least 10 min before boiling ( only 2-3 min )