Vanilla Bean Panna Cotta

  • 2 cups heavy cream
  • 2 cups greek yogurt, stirred smooth
  • 1/3 cup sugar
  • Seeds from 1 vanilla bean
  • 2 packages gelatin

Prepare the gelatin according to package. Heat cream, sugar, and vanilla until sugar is dissolved; do not allow the cream to boil. Stir in gelatin, then yogurt. Pour into individual ramekins, chill in fridge for at least four hours until set.

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Homemade tagliatelle with sautéed squid, tomatoes, basil, pine nuts, and lemon zest. Served with roast lemon garlic asparagus. Making your own pasta is surprisingly quick and easy – this entire dinner comes together in an hour.

kfdev asks: What is the secret to a great scone?

The secret to a great scone is to make sure you use cold butter, and don’t overmix. The butter should be evenly distributed through the batter in clumps. During cooking, it will turn to steam and create tiny pockets of air, resulting a lighter texture.

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Caramelized scallops on lemon risotto, with arugula pesto. A perfect springtime dish – the flavours are very full but light at the same time.

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Mark Bittman

Tips for planning a dinner party

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