Vanilla Panacotta
I wasn't sad I just needed a delicate and simple vanilla panna cotta recipe to try, this is a recipe to save and try yourself. Also the monthly edit of all my favourite finds for February.
This week I have been thinking about convenience as a principle in my cooking: to cook better and smarter. Choosing recipes that use less equipment: the mid week joy of a one-pot or one-pan dinner. Also recipes that rely on good ingredients to shine and aren’t complicated to execute. This is not my era for 20+ ingredient recipes which require hours of work. I also want recipes that can be made in bulk, or prepped ahead, to save time and provide extra meals. Roasting a pair of chickens means a lovely roast for lunch but also multiple meals afterwards (sandwiches, salads, soups and stock). Investing in beautiful cookware, so as to be able to serve food straight onto plates. I caveat the latter with always investing in kitchenware that is dishwasher friendly to make the clean up easier. Planning where possible so that the ingredients for meals are organised and ready to cook with. I approach my own cooking with these principles but also my cookery writing; cooking should be practical, especially in your own kitchen.
On Saturday evening we invited some family friends over; in the mad rush of our usual weekends I suddenly doubted if I could do it all and get dinner on the table. I was reminded that cooking for a larger crowd can be intimidating and that the principles of convenience cooking are invaluable. A simple menu isn’t something you will ever regret and one shop bought course is a great time save. I am certainly not the world’s greatest pastry chef and nor do I need to be!
For drinks I prepped a drinks tray with some delicious shop bought olives, nuts and crackers. Using pretty glass bowls and plates makes the tray look inviting. The key is that something is ready to offer to guests as they walk in. For dinner we had a Lemon and Tarragon Roast Chicken, which I cooked before the guests arrived and allowed to rest covered. Accompanied by a Potato Dauphinoise (which again I could prep ahead), Beans in a Mustard Vinaigrette and a good Green Salad with lots of seasonal winter leaves. For pudding I served a beautiful Pear and Almond Tart I had bought and served with creme fraiche. Although unremarkable it was a lovely meal and a reminder to me that friends and family want nothing complicated, nor do they want to visit a strung out host. Planning easier meals with a few shortcuts is my chosen path to kitchen happiness.
February Edit
Top 10 Finds
A list of products I have discovered and also used this month; for kitchen, home and you. There are no aff links, all recommendations are my own.
Cadence Magnetic Travel Containers are a new discovery and they work so well I used mine over half term, but these are a great investment if you have a break planned over Easter.
Harris and Jones Memo Block Notes these would make a lovely gift but I bought one for myself to help jot down thoughts and to do lists, which are seemingly endless…
Wild Bluebell Cologne the perfect fragrance for early Spring, this has been a little pick me up each day for the month of February.
Borough Kitchen Chopping Board Set of 4 are a new purchase of mine this month they are cleverly made from recycled wood fibre and are also dishwasher safe.
Daylesford’s Botanic Body Scrub is wonderful if you like me suffer from dry skin at this time of year, this body scrub is natural, gentle and effective.
Rebecca Udall Bud Vases are delicate and small, fill them with a few stems and dot around the house for colour and scent.
Lola’s Leads are a practical solution to ugly plastic extension ables: I have ordered some in beautiful colours to upgrade our interiors.
David Mellor Provençal Cheese Knife is a piece I have just invested in, with its simple and timeless design. Perfect for a cheese board with friends or entertaining this Summer.
Fortnum & Mason Irish Breakfast Tea is a delight and if you want to elevate your daily cuppa this is a delicious blend.
The Newt’s Blood Orange and Lemon Marmalade is wonderful and nothing is more comforting at this time of year than a Winter citrus marmalade on hot buttered toast.
Recipe of the Week
Vanilla Panna Cotta
Panna cotta is an Italian dessert that translates to "cooked cream" in English; made by thickening cream with gelatine and setting in a mould. You want to use the minimum amount of gelatine so the pudding is just set, still yielding and soft, it should melt under your spoon.
Serve with seasonal fruit, or a seasonal fruit compote. In Winter the sharpness of a fresh citrus salad, in Summer the sweetness of a berry compote, would cut through the richness of the dairy. This is a classic recipe that you can save, to make ahead and also again and again.
225ml whole milk
600ml double cream
90 golden caster sugar
1 vanilla pod, split
3 sheets of gelatine
To a pan add the whole milk, double cream, sugar and vanilla pod. Bring the pan gently to the boil. Remove from the heat and set aside to infuse with the vanilla for 10-15 minutes.
Meanwhile soak the gelatine for in a dish of cold water, according to the packet instructions. Remove and squeeze out excess water, add to the warm cream/ milk/ sugar/ vanilla mix: whisk to combine well. Strain through a sieve and remove the vanilla pod, then discard.
Pour the mixture between 6 ramekin/ pudding moulds. Lightly grease with vegetable oil first, this will help when you turn out your panna cottas. Chill covered in cling film wrap in the fridge for a minimum of 5 hours.
When ready to serve , run a sharp knife around the edge of the panna cotta and turn out onto a clean plate. Serve with your fruit, or fruit compote of choice and enjoy.