Colo(u)r Recap #2B

These recap threads were also made because we are contemplating about changing how our color selection process works.

March 2011
10- Creme Brulee
11- Turf Green
12- Lavender
13- Coral Rose

April 2011
14- Raspberry Radiance
15- Rapture Rose
16- Woodbine
17- Chocolate Truffle

May 2011
18- Citron (Green)
19- Honey Yellow
20- Slate Gray
21- Aqua Sky

crystal wallpaper

this is hilarious... swarovski wallpaper with swarovski crystal?

source: home-reviews

Blackberry Fool

Taken from Sea salt with food (link below)

Ingredients

2 ½ Cups Fresh Blackberries
2 Cups Whipping Cream, chilled
¼ Cup Confectioners’ Sugar
1 Tbsp Brandy
1 tsp Vanilla Extract

Method

In a blender or food processor, puree 1 ½ cup of the blackberries. Using a rubber spatula, press the puree through a fine-mesh sieve into a small bowl. Discard the seeds.

In a large bowl, using an electric mixer on medium-high speed, beat together the cream, sugar, brandy and vanilla until firm peaks form.

Using a rubber spatula, gently fold the blackberry puree and the remaining whole blackberries into the whipped cream. Spoon the fool into glass and serve immediately.

Serves 8

Source: Sea salt with food

Blackcurrant Panna Cotta

Taken from Carina forum (The recipe is not in English)

400 ml double cream
200 ml semi-skimmed milk
50 ml liqueur Crème de Cassis
2 gelatine leaves (3,5 - 4g)
150 g fresh (frozen) blackcurrants
2 tsp caster sugar

Combine the blackcurrants, sugar and liqueur in a food processor then purée until smooth.
Pass the resultant purée through a fine-meshed sieve (this removes seeds and skin) then set the resultant liquid aside to rest for 20 minutes in the refrigerator.

Leave the gelatine in the water to soak

In the meantime, combine the milk and cream in a pan and slowly bring to a boil, take off the heat

Squeeze the excess water from the softened gelatine then add the gelatine leaves and mix slowly until dissolved.

When the gelatine has fully dissolved pass the cream mixture through a fine sieve then set aside to cool to room temperature.

Stir in the blackcurrant purée and mix thoroughly until smooth (adjust the sugar levels to taste, at this point).

Divide the mixture between about 4-6 moulds or ramekins then transfer to the refrigerator and chill for about 3-4 hours, or until set.

Once set, gently place the ramekin in hot water for a few seconds.

Invert the mould onto a plate an allow the panna cotta to come out.

Serve with fresh blackcurrants and fresh mint.

Source: Carina forum

Beet and Carrot Salad

Taken from The ragamuffin diaries

Dressing:
3 1/2 Tbsp finely minced onion
3 Tbsp + 2 tsp apple cider vinegar
grated rind & juice from 1 orange (use orange; I substituted lemon once, and it definitely is not as good!)
1 Tbsp grated & peeled fresh ginger
3/4 tsp coarse sea salt
1/3 cup olive oil

Whisk the dressing ingredients together, up to the olive oil. Let sit for about ten minutes for the flavors to blend, then add the olive oil.

Salad:
4 small, or 2 larger, beets, grated
3-4 carrots, grated
mixed greens (arugula is delicious!)
chopped almonds

Combine the beets, carrots & dressing.

For serving, spread greens on a plate, top with the carrot-beet mixture, and sprinkle with some of the chopped almonds.

serves 3-4

Source: the ragamuffin diaries

Blueberry Smoothie

Taken from Virtually Vegan Mama

Ingredients:
1 cup unsweetened almond milk
1 cup fresh squeezed orange juice
½ cup fresh blueberries
½ cup frozen blueberries
½ cup frozen pineapple
½ cup fresh apple, chopped
1 (3.5) oz packet unsweetened frozen acai
Handful of fresh baby spinach
1 tbsp flaxseed

Directions:

Combine all ingredients in a blender. Puree until smooth and serve.

Serves: 2

Source: Virtually Vegan Mama

Cranberry-Orange Whole Wheat Muffins

Taken from back to her roots

1 cup dried cranberries
2 cups hot water
1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1/4 cup sugar, plus more for sprinkling on top
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 tbsp. orange zest (about 1 large orange)
1/2 cup fresh orange juice (about 2 large oranges)
1/4 cup water
1/4 cup canola oil
1 egg, lightly beaten
Cooking spray or muffin tin liners

Preheat oven to 400°.

Mix cranberries and hot water in a bowl to plump cranberries, set aside.

Combine flours, sugar, baking powder, salt and baking soda in a large mixing bowl. Make a well in the middle of the dry ingredients.

Add in orange zest, orange juice, water, canola oil and egg. Stir until just mixed.

Drain cranberries and add to batter, fold in.

Spoon batter into a muffin tin coated in cooking spray or filled with muffin liners.

Sprinkle with extra sugar.

Bake at 400° for about 13 minutes, or until golden brown and middle is springy.

Cool 5 minutes in muffin tin, then transfer to wire rack to cool completely.

Makes 12 muffins.

Source: back to her roots

A New Week, A New Color, A New Member

This week marks a special occasion. Since Lucky Artemis is quite busy with her first year of college we've decided to bring in one of our close friends whose been here from the beginning to help pick up the slack. We all met during the same epic month several years ago in a harry potter forum on facebook... now its time to reveal the new color and our freelance contributor.

So please welcome to lovely Ka$h to Tripl3!

This week's color is majestic and yummy at the same time,

Week 14's Pantone hue is Raspberry Radiance (19-2432)