I maded a nom!

[steelweaver]

A little over a week ago, I made some clotted cream for a bring-your-own-food afternoon tea. It was pretty easy, mostly requiring patience and a bain marie so there would be no cooking or burning. Most 'recipes' you find have you mix up mascarpone and sour cream for a surrogate. I was amused when I saw a girl at the Viva Magazine forum elect the

Comments

[querca_robur]

Whoa, I'm going to try that! I love making curry's and nothing better to put in than paneer, which shamefully, the toko here doesn't sell. But if it's that easy =D

[steelweaver]

It really is. There are dozens of ways to alter the texture and taste, but the basic recipe is very...basic.

[athiel_draaick]

My recipe said to add a bit of salt to the curds. I sauteed my paneer and that made the texture really nice.

I love the Indian kitchen. From super easy to quite complicated, you always get an interesting taste. You'll probably like this recipe too: http://www.bbcgoodfood.com/recipes/2064/flatbread I made them yesterday for 17 people and they loved it. I make them thinner than 1 cm, I would advice 5-7 mm.

[steelweaver]

That's one thing to try as well. I love grilled halloumi (squeakycheese!), which is not all that different. The naan sounds good too.

Although I don't generally cook:) Mostly I do research and have Twi make it:)

[janestarz]

Sounds complicated. But it does answer my age old question of "where the hell can I get some clotted cream?"... Just in case I ever bake scones again.

[steelweaver]

Well, mostly it's heat, cool, go do something else, drain. The answer could also be http://www.jacavanzanten.nl/ though.

[erwinl]

I'm going to try this myself.

My 'clotted cream' till now consisted of cold creme fraiche, equal part Mascarpone and a wee sniff of powder sugar (the kind you put on your pancakes). If done correctly it has almost the same texture and taste as clotted cream. But the real stuff is much better of course.

Oh boy! English tea! :-)

[woran]

Kitchen magic! :D