everyones book

Just checking in....I'm a bit concerned that there are people who haven't got their books back yet......does everyone have their books back? can I tell Marty that we have completed our books and then he can decide what to do with this blog? although personally I would quite like to keep it 'live' so that I can come back every now and again to check the recipies we have shared :-)

Simmered apples baked in rice pudding

Simmered apples baked in rice pudding

4 dessert apples

600ml water

100g sugar

For the rice pudding

85g pudding rice

1 litre whole milk

1 cinnamon stick

a few drops vanilla essence

2tbsp caster sugar

30g unsalted butter

150ml single cream

peel apples, leaving them whole. Put them in a pan with the 100g of sugar and the water .Bring to boil and poach for about 10 minutes, turning them from time to time.They will be slightly soft.

Put rice in a pan with about half the milk, cinnamon stick,vanilla essence and the sugar and bring to boil.Turn down and simmer for about 20 minutes. Add the remaining milk, butter,cream and stir.

Preheat the oven to 175/ gas mark 4. Place the apples in an oven proof dish and pour the rice pudding all around. Bake for about 30 mins. Add more butter and cream if the pudding becomes a little dry, anice golden crust should form……enjoy

Sachikos entry

my moly is home

excuse the wobbly filming.....these books are sooooo long......thanks for the entries everyone

Azure moly is finished

My entry is Russian Blini: (Sorry for the bad photo)

Ingredients

• 26 ounces flour
• 3 1/2 ounces sugar
• 1 1/2 ounces salt
• 16 ounces warm milk
• 1 1/2 ounces yeast
• 5 eggs, separated
• 7 ounces salad oil
• 1 cup ground coffee
• Vegetable oil

Directions

In a large bowl, combine the flour, sugar, and salt.

In another bowl combine the warm milk and yeast, and completely dissolve. Whisk egg yolks in a small bowl. While whisking, add oil in a slow, steady stream to create an emulsion. Whisk until all of the oil is added and mayonnaise is made. Add the flour mixture to the mayonnaise, and gently mix until all ingredients are incorporated. Cover the mixture and let rest for 45 minutes.

Whip the egg whites to a soft peak, and fold in ground coffee and yeast mixture.

Heat a skillet over medium heat. Add a drop of vegetable oil, and add a spoonful of the blini mixture. Cook as you would a pancake. Repeat process until all of the mixture is used up.

Serve with butter.

I receved Lynn's book

Hi, I today received Lynn's book from Jennifer. I was thinking this round was the last round and we were all gonna send a book to original person? Maybe my understanding was wrong? So I've now finished Donna's book and who should I send it to? To Lynn as I have been doing?

Polenta Pizza

Polenta Pizza

¼ Cup olive oil
½ Cup whole milk
2 ½ Cup water
1 Cup coarse cornmeal (I use instant polenta, follow package directions)
salt/pepper
1 small onion, chopped
½ Cup pancetta, chopped
1 pound baby spinach
1 – 1 ½ C. crumbled gorgonzola

Brush a little oil on a cookie sheet or a 13" x 9" pyrex dish.

In a sauce pan on med. high heat, heat milk, water and salt. Bring to a boil and reduce heat. Whisk in the cornmeal, simmer on low for 10 – 15 minutes until the consistency of thick oatmeal.

Spoon polenta onto a pan to ½" thickness, cover and chill for 1 hour or more.

Heat oven to 450°F. Put polenta in the oven for 25 – 30 minutes. Bake to crisp edges and barely brown.

Put 2 Tbsp. oil in a large skillet over medium high heat. Add onion and pancetta, cook to soft and starting to brown. Stirring occasionally, about 10 minutes. Remove to a bowl. Add spinach to the skillet and sauté until soft and wilted.

Take polenta from the oven and cover with gorgonzola, onion/pancetta, and spinach. Melt the cheese in the oven and serve hot or at room temperature.

For Sachiko's book, to be in the mail shortly.