Vox’s photos tagged food

Moomin biscuits! Similar to Animal Crackers but shaped like Moomins....also in chocolate covered versions! Picture taken in the Japan Centre in London

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P1000381

nobody@vox.com(BananaKun) — Fri, 18 Jul 2008 17:21:25 +0000

Lombok Island

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IMG_5722

nobody@vox.com(Eric) — Fri, 18 Jul 2008 08:38:55 +0000

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IMG_5718

nobody@vox.com(Eric) — Fri, 18 Jul 2008 08:38:46 +0000

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Rancho Gordo Haul

nobody@vox.com(julie) — Fri, 18 Jul 2008 06:47:10 +0000

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Indepth Conversation hands.

nobody@vox.com(Brandy) — Thu, 17 Jul 2008 19:49:36 +0000

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Funny Expressions.

nobody@vox.com(Brandy) — Thu, 17 Jul 2008 19:49:26 +0000

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Garlic Scapes

nobody@vox.com(Pickles and Ginger) — Thu, 17 Jul 2008 16:07:35 +0000

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Grapes

nobody@vox.com(Niska) — Thu, 17 Jul 2008 02:49:03 +0000

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Spam!

nobody@vox.com(Niska) — Thu, 17 Jul 2008 02:48:23 +0000

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cinnamon banana yogurt

nobody@vox.com(gamany) — Wed, 16 Jul 2008 17:48:16 +0000

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Pistachio

nobody@vox.com(Nacwolin) — Wed, 16 Jul 2008 16:30:38 +0000

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Nigella Lawson's Instant Chocolate Mousse

nobody@vox.com(Jack) — Wed, 16 Jul 2008 14:04:51 +0000

<b>The Recipe</b>: 150g mini marshmallows 50g soft butter 250g good dark chocolate (minimum 70% cocoa), chopped 60ml hot water from a recently boiled kettle 284ml double cream/heavy cream (48%) 1 tsp vanilla extract 1. Put the marshmallows, butter, chocolate and water in a saucepan. 2. Put the saucepan on very low heat to melt the contents, stirring occasionally. When melted, remove from the heat. 3. Whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth mixture. Be sure the chocolate is approaching room temperature, or your whipped cream will collapse. 4. Pour into your containers and chill until you're ready to eat. Makes 4 175ml servings. I made this a little differently though. I didn't have any butter on hand, and I wasn't sure what the point of it was so I left it out. It worked anyway, but it's clearly not exactly the way it ought to have been. I also made a half-batch, because I only had 200ml of double cream. It was delicious either way. <b>レシピ</b>：マシュマロ　　　　　　　150グラム柔らかいバター　　　　　　　　50グラムチョコレート(70%のココア) 250グラム温水　　　　　　　　　　　　　　60mL 生クリーム　　　　　　　　　　284mL バニラ・エッセンス　　　　　　1 ティースプーン１．　マシュマロ、バター、チョコレート、および水をソースパンに置いてください。２．　弱火の上では、成分を溶かしてください。その後、バーナーから取り外してください、そして、それを冷やさせてください。３．　生クリームにバニラ・エッセンスを注いでください。　それが厚くなるまで、生クリームをホイップしてください。次に、そっとチョコレートの混合物の中にホイップされた生クリームを作ってください。４．　カップにムースを注ぎ込んでください。食べる準備ができるまで冷蔵します。

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