Category: garnishes

garnishes · posts · store cupboard

Edible Glitter|Adding A Touch of Frost

Moya4 Comments

On a recent visit  to Ireland and awake at the crack of dawn meant I witnessed the beauty of the sun rising on a rather chilly and frosty morning. White blankets of tiny ice crystals shimmering and glistening in the sun, not the type of weather we ever witness living in Bahrain… but I believe

“The coldest temperature ever recorded in Bahrain was on January 20, 1964, when it dropped to -5C in Awali and 2.4C at Bahrain International Airport. That particular freeze was accompanied by a white-out, with icicles forming on trees and fences at Awali”. (Gulf Daily News)

The only hope of some shimmering frost in my kitchen comes from little jars of edible glitter. These jars of iridescent “frost” are highly reflective, shiny and add a touch of sparkle and shimmer that catches the light. You can buy jars of edible glitter/dust in cake decorating supply shops, or you can buy them on-line.

All you need do is make something delicious like these Chocolate Dipped Strawberries, Shortbread Biscuits, Sugared Mint Leaves, Pavlova or what ever you fancy and sprinkle over the desired amount of edible glitter.

The Frost Effect:  Dip a fine dry artists paintbrush (only for use with food) into a pot of edible glitter.  Hold the paintbrush over the item, gently tapping the brush handle with your finger to release the dust and sprinkle over… it’s that simple!

Edible dust can also be brushed directly onto the surface of any dry cake decoration or chocolate.

Keep a look out for more little touches of frost!

food + drink · garnishes · posts

valentine’s day garnish

Moya6 Comments

Flowers, chocolates ( yes please ) and dining are always high on the menu for Valentine’s Day and many people love to mark the occasion. But then, there are some who would rather stay at home and not get caught up in the hype. If flowers and chocolates are not for you and you find the whole romance thing a bit much, you could always garnish your food with a subtle touch of romance. Remember when Richard Gere in the movie “Shall We Dance” came up the escalators with a single red rose… well you can place your single edible rose on what ever your heart or stomach desires.

Cherry Tomato Rose

Ingredients:

  • firm cherry tomatoes (or you can use bigger tomatoes)
  • chives or parsley stalks
  • mint leaves or parsley leaves

How to make: Using a sharp paring knife cut thinly into the top of the tomato creating a base for the rose, which should still be attached to the tomato. Continue cutting a thin spiral strip around the tomato just under the skin.

Roll the strip of tomato skin up and onto the base to form the rose.

Fresh chives or parsley stalks can be use for the stem, fresh mint leaves or parsley for the leaves. Happy Valentine’s Day!

garnishes · kitchen jewellery

will I or will I not keep my herb mincer

Moya2 Comments

off to a rolling start

Looking at this rolling herb mincer with its nine blades I thought it should make short work of mincing parsley for a simple garnish called Gremolata. Taking out the chopping board, parsley washed and dried, the herb mincer at hand…and its off to a rolling start…or so I thought.

A couple of quick rolls over the parsley and my thoughts were “you’ve just ruined my lovely fresh parsley.” The parsley very quickly got stuck between the blades and looked mangled, bruised, wet and started to turn my chopping board green. Not good! The blades are very blunt and I am sure that is one good reason for my badly bruised parsley. Also this herb mincer has a curved top which dragged the parsley into the blades and it all just got stuck. So, putting the herb mincer aside and taking the reliable chopping knife out, I finished the job in a breeze.

quick and easy

Gremolata is a combination of lemon zest, garlic, parsley, and olive oil, preparation only takes a couple of minutes and is best made close to serving time. Traditionally an addition to Osso Bucco (braised veal shanks), Gremolata is also great as a garnish on grilled meats and seafood.

Geremolata

Ingredients:

  • zest of one lemon
  • 1  small garlic clove, peeled and finely chopped
  • 2 tablespoons of freshly chopped flat-leaf parsley
  • 1 teaspoon olive oil
  • pinch of sea salt
Useful Kitchen Jewellery:
  • knife
  • chopping board
  • citrus zester

 How to make: In a small bowl mix all the above ingredients together and let the Gremolata stand for about 10 minutes before serving, so all the flavours can blend together. Sprinkle over grilled meats and seafood of your choice.

the last word

There are many brands and designs of herb minces on the market and I am sure some may have better blades, however the herb mincer is not a kitchen tool that I would rush out to buy, a chopping knife or mezzaluna is my preferred choice for chopping herbs. I will not be putting this rolling herb mincer back into the kitchen drawer for further use. It has been suggested that I use it for cutting fresh pasta sheets into ribbons but I think I will leave that job for my pasta machine.