I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Sunday, 12 June 2016

Coffee and Vanilla Cream.


Coffee and Vanilla Cream.

My take on an Irish coffee, creamy and alcohol free. An easy and delicious summery dessert to make for company and they will still be able to drive home without breaking the law. For added texture I have made some coffee and oat cookies to go alongside. So your guests will be able to stay awake as well as keeping their driving license.

Serves 8.

Equipment:
8x250ml capacity glasses.

In a large heatproof bowl, put in
-200ml, put in,
-a small heatproof bowl with 2tbsp hot water, add
-12g gelatine granules.
Stir the gelatine until dissolved.
Leave to stand in the hot water bath.
Get on with the next bit.

   For the coffee layer.
Make 550ml stronger hot coffee.
Add 150g soft brown sugar.
Stir well until the sugar has dissolved.
Add dissolved gelatine.
Stir to combine.
Transfer into a jug.
Pour into the prepared glasses.
Leave to stand for 30 minutes.
Refrigerate until set, around 2 hours.

    For the vanilla cream.
In a large heatproof bowl, put in
-200ml, put in,
-a small heatproof bowl with 2tbsp hot water, add
-12g gelatine granules.
Stir the gelatine until dissolved.
Leave to stand in the hot water bath.
Get on with the next bit.

In a large saucepan,put in 
-350ml double cream,
-200ml whole milk,
-120g caster sugar,
-2tsp vanilla bean paste.
Leave to come up to the simmer on medium-low heat.
Stirring occasionally.
When the cream mixture is almost at boiling point, turn the heat off.
Add dissolved gelatine.
Stir well.
Transfer into a jug.
Pour over the set coffee layer.
Leave to stand for 30 minutes.
Refrigerate until set, around 2 hours.

   Coffee, Oat and Pecan Cookies.
Makes 32.

Preparation:
Dry roast 80g pecan halves, roughly chopped and leave aside.

In a saucepan, put in,
-200g dark brown sugar, with 
-150g butter,
-140ml strong coffee,
-pinch of salt.
Cook, stirring constantly, on low heat until the mixture has melted and smooth.
Take the pan off the heat, add
-200g self raising flour,
-200g rolled oats.
Stir well, add
-1 whisked egg,
-chopped pecans.
Divide into 32 equal portions.
Place onto 4 baking trays, lined with baking paper.
Flatten slightly with the back of a spoon.

Bake in 180c fan forced oven for 12 minutes.
The cookies should still be extremely soft.
Leave to cool completely on the baking trays.
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