The quote, Dear Readers, came from an article in the Lifestyle section of The Sunday Telegraph of January 26th, 2014. The article was written by Maria Fitzpatrick.
As Michel Roux Snr, who has suffered and recovered from cancer, describes it, food not only nourishes us physically but lifts the spirits "making us more human".
There is a new book which has just been published called Recipes for Life, by Peter Marshall.
The book has been made up by bringing together a group of top chefs all of whom have been touched by cancer, either directly, by a member of their family or a friend. They worked with the medical team at Leaders in Oncology Care in London.
The recipes that have been showcased in the article are all wonderful. Covering starters, main, dessert courses and delicious sounding drinks!
There are several that SHE wants to try out asap as they are delicious.. I mean, WHO could possibly resist this recipe which came from Mark Jordan at The Beach, Jersey. WE cannot, that is for sure, so here it is.
Almond Panna Cotta, Apricots & Sorbet.
Ingredients.
Panna Cotta.
300 sliced almonds.
400ml double cream.
200ml milk.
3 leaves gelatine.
100g caster sugar.
Sorbet.
300ml apricot puree.
300ml stock syrup.
Apricots.
1 pint of water.
1 tea bag (WE will use Lapsang Soochong).
1 lemon roughly chopped.
1/2 kg of dried apricots.
Panna Cotta.
Instructions.
Toast the almonds until golden brown, then in a medium sized pan, add these to the double cream and milk, bring to the boil, switch off and leave to marinate for 30 minutes.
Melt the gelatine in the cold water and then add to the cream & milk mix. Pass this through a fine
sieve and add the sugar.
Sorbet.
Instructions.
Boil the puree and stock syrup together, then place into fridge to cool.
Pour the mix into a sorbet maker (if you have one, otherwise, pour into the largest flat dish you have, allow to freeze, take it out, beat with a fork to crush the crystals and repeat several times, return to the freezer after each beating).
Apricots.
Instructions.
Place all the ingredients in a saucepan and slowly bring to a simmer.
Remove from the heat and allow the mix to cool completely.
Remove the teabag, lemon and orange. Drain the apricots.
To serve: Once the panna cotta has set, arrange some apricots on top of it and finish it off with a spoonful of the sorbet. (it didn't say how big a spoonful.. WE will leave that to YOUR choice!).
There YOU are.. now, that should get YOU out of the house on a jaunt to go and get those apricots!
It will HER and how very nice to make a treat that will look as good as it tastes! For food should do two things, it should gladden the eye and stimulate the taste buds!
*'Recipes for Life:
Inspired Cooking Beyond Cancer'
by Peter Marshall (£25.00)
Chef Books is available from here..
chefmagazine.co.uk.
All profits go to The Leaders in Oncology Care's Living Well programme.
**ONLINE.. watch Michel Roux Snr cooking another recipe 'smoked salmon gateau with poached egg and lemon' recipe at home on..
telegraph.co.uk/foodanddrink.
Dear Readers. YOU know OUR aim is to please.
GeeGee Parrot.
January 5th, 2014.
As Michel Roux Snr, who has suffered and recovered from cancer, describes it, food not only nourishes us physically but lifts the spirits "making us more human".
There is a new book which has just been published called Recipes for Life, by Peter Marshall.
The book has been made up by bringing together a group of top chefs all of whom have been touched by cancer, either directly, by a member of their family or a friend. They worked with the medical team at Leaders in Oncology Care in London.
The recipes that have been showcased in the article are all wonderful. Covering starters, main, dessert courses and delicious sounding drinks!
There are several that SHE wants to try out asap as they are delicious.. I mean, WHO could possibly resist this recipe which came from Mark Jordan at The Beach, Jersey. WE cannot, that is for sure, so here it is.
Almond Panna Cotta, Apricots & Sorbet.
Ingredients.
Panna Cotta.
300 sliced almonds.
400ml double cream.
200ml milk.
3 leaves gelatine.
100g caster sugar.
Sorbet.
300ml apricot puree.
300ml stock syrup.
Apricots.
1 pint of water.
1 tea bag (WE will use Lapsang Soochong).
1 lemon roughly chopped.
1/2 kg of dried apricots.
Panna Cotta.
Instructions.
Toast the almonds until golden brown, then in a medium sized pan, add these to the double cream and milk, bring to the boil, switch off and leave to marinate for 30 minutes.
Melt the gelatine in the cold water and then add to the cream & milk mix. Pass this through a fine
sieve and add the sugar.
Sorbet.
Instructions.
Boil the puree and stock syrup together, then place into fridge to cool.
Pour the mix into a sorbet maker (if you have one, otherwise, pour into the largest flat dish you have, allow to freeze, take it out, beat with a fork to crush the crystals and repeat several times, return to the freezer after each beating).
Apricots.
Instructions.
Place all the ingredients in a saucepan and slowly bring to a simmer.
Remove from the heat and allow the mix to cool completely.
Remove the teabag, lemon and orange. Drain the apricots.
To serve: Once the panna cotta has set, arrange some apricots on top of it and finish it off with a spoonful of the sorbet. (it didn't say how big a spoonful.. WE will leave that to YOUR choice!).
There YOU are.. now, that should get YOU out of the house on a jaunt to go and get those apricots!
It will HER and how very nice to make a treat that will look as good as it tastes! For food should do two things, it should gladden the eye and stimulate the taste buds!
*'Recipes for Life:
Inspired Cooking Beyond Cancer'
by Peter Marshall (£25.00)
Chef Books is available from here..
chefmagazine.co.uk.
All profits go to The Leaders in Oncology Care's Living Well programme.
**ONLINE.. watch Michel Roux Snr cooking another recipe 'smoked salmon gateau with poached egg and lemon' recipe at home on..
telegraph.co.uk/foodanddrink.
Dear Readers. YOU know OUR aim is to please.
GeeGee Parrot.
January 5th, 2014.
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