Amazing Foodscapes Art : Landscapes Created with Eatables by Carl Warner (19 pics)

Amazing Foodscapes Art : Landscapes Created with Eatables by Carl Warner (19 pics)

Chocolate Bake

 

INGREDIENTS

• 1 cup All-purpose Flour
• 2 teaspoons Baking Powder
• ¼ teaspoons Salt
• 7 Tablespoons Cocoa Powder, Divided
• 1-¼ cup Sugar, Divided
• ½ cups Milk
• ⅓ cups Melted Butter
• 1-½ teaspoon Vanilla Extract
• ½ cups Light Brown Sugar, Packed
• 1-½ cup Hot Tap Water

METHOD

Preheat oven to 350 degrees.

First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.

Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.

Pour the mixture into an ungreased 8-inch baking dish.

In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.

Pour the hot tap water over all. DO NOT STIR!

Bake for about 40 minutes or until the centre is set.

Serve with lashings of vanilla ice cream.

Chocolate Pots

 

INGREDIENTS

1  14 ounce can of full fat coconut milk
5 ounces dark chocolate

2 Tbsp agave nectar
1/2 tsp vanilla essence
pinch of cinnamon
pinch of nutmeg

 

METHOD

- Break the chocolate up into pieces, put it into a food processor along with the agave nectar, vanilla, nutmeg and cinnamon .

- Bring the coconut milk up to a simmer on the stove, and then pour it over the ingredients in the food processor

- Blend everything together until smooth and creamy, pour into ramekins and chill for about 5 hours until firm and creamy.

Decorate with fresh raspberries.

Pasta with Sardines

INGREDIENTS

1/2 tsp saffron strands (approx)
2 oz (50 g) fennel bulb
400 g fresh sardines (approx)
100 g onion
2 tbsp olive oil or sunflower oil
3 tbsp concentrated tomato puree (paste)
100 g pine kernels
1/3 cup (70 g) seedless raisins
450 g spaghetti, tagliatelli or fettuccini
salt and pepper
2 tbsp Marsala

METHOD

1. Soak the saffron in 1 tsp of water.
2. Blanch the fennel, drain, and separate the fleshy layers. Chop them finely.
3. Cut the fish into 2cm pieces.
4. Skin and chop the onion.
5. Heat the oil in a large frying pan, and sauté the onion gently for 2-3 minutes until tender.
6. Add the fish, tomato puree, pine kernels, raisins, the saffron water, and fennel. Mix well and draw off the heat.
7. Cook the pasta in fast boiling salted water until just soft. Drain and keep hot.
8. Return the pan of fish to the heat, and simmer for 2-3 minutes, stirring gently. Season well.
9. Add the stock if the mixture seems too dry to coat the pasta, then add the Marsala. Simmer for a further 2-3 minutes.
10. Place the pasta on a heated serving dish, pour the sardine mixture over it, and toss well.

SALMON & BLUEBERRY

Ingredients

• 
  1 tablespoon olive oil plus additional for brushing
• 3/4 cup sliced shallots
• 1 garlic clove, thinly sliced
• 1/4 teaspoon coarse  salt plus additional for seasoning
• 1/4 teaspoon chopped fresh thyme plus additional for seasoning
• 1/8 teaspoon ground allspice plus additional for seasoning
• 1 cup fresh blueberries
• 1/4 cup water
• 1 tablespoon balsamic vinegar
• 4 7-ounce salmon steaks or fillets with skin (each about 3/4 inch thick)
• 3 tablespoons thinly sliced fresh mint, divided

Method

 

Heat 1 tablespoon oil in large skillet over medium heat. Add shallots; sauté until softened, about 5 minutes. Add garlic, 1/4 teaspoon coarse salt, 1/4 teaspoon thyme, and 1/8 teaspoon allspice. Stir until fragrant, about 30 seconds. Add blueberries, 1/4 cup water, and vinegar. Stir to blend. Mash berries with potato masher or back of fork and cook until sauce thickens, stirring often, 3 to 4 minutes. Season with freshly ground black pepper. Remove from heat. Let stand at room temperature. Re warm before using.

Brush grill rack with oil. Prepare barbecue (medium-high heat). Brush salmon on both sides with oil; sprinkle with coarse salt, thyme, allspice, and black pepper.

Grill salmon until just opaque in centre, 4 to 5 minutes per side. Transfer to plates. Stir 2 tablespoons sliced mint into warm blueberry sauce. Spoon sauce over salmon and sprinkle with remaining 1 tablespoon mint. Serve immediately.

Blueberry Bake

Ingredients

• 1 cup whole wheat pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon white sugar
• 1/2 cup lowfat buttermilk
• 2 tablespoons honey
• 1 tablespoon white sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1 cup water
• 2 tablespoons lemon juice
• 3 cups fresh blueberries

Method

1. Preheat oven to 400 degrees F (200 degrees C).
2. To Make Biscuit Topping: In a medium bowl combine flour, baking powder, baking soda, and 1 tablespoon sugar. Mix well then stir in buttermilk just until all ingredients are moistened and dough forms a ball. Set aside.
3. To Make Berry Filling: In a large saucepan combine honey, 1 tablespoon sugar, cornstarch, cinnamon, water, and lemon juice. Mix until smooth, then add berries. Simmer over medium heat, stirring gently, until thickened (about 10 minutes). Spoon berry mixture into an 8x11 inch nonstick casserole dish.
4. Drop biscuit dough onto berry mixture by tablespoonfuls.
5. Bake in preheated oven for 20 minutes, or until biscuits are lightly browned.

Mint & Asparagus Risotto

Ingredients

• 1 litre/1¾ pints vegetable or chicken stock
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large onion, peeled and finely chopped
• 4-5 sticks of celery, trimmed and finely chopped
• 600g/1lb 6oz arboreal rice
• 250ml/9fl oz vermouth

• 2 bunches of asparagus, woody ends removed and discarded
• 700ml/1¼ pints hot vegetable stock
• 100g/3½oz butter
• 1-2 handfuls of freshly grated Parmesan cheese

• a bunch of fresh mint, leaves picked and finely chopped
• zest and juice of 2 lemons
• sea salt and freshly ground black pepper
• extra virgin olive oil

Method

Finely chop your asparagus stalks into rounds, keeping the tips whole.  Bring the stock to a simmer in a saucepan. Put the olive oil and butter in a separate large pan, add the onion and celery and cook very gently for about 15 minutes, without colouring, until soft. Add the rice (it will sizzle) and turn up the heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving.
Quickly pour in the vermouth & keep stirring all the time until it has evaporated.
Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low so the rice doesn't cook too quicklyand continue to add ladlefuls of stock until it has all be absorbed. This should take about 14 to 15 minutes and give you rice that is beginning to soften but is still a little al dente. Put to one side.
Now put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock. Be careful not to overcook the rice.It should hold its shape but be soft, creamy and oozy, and the overall texture should be slightly looser than you think you want it.
Turn off the heat, beat in your butter and Parmesan, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmesan on the table.