Friday, June 4, 2010
Nidhi from Snacksgiving wrote me an email just recently and asked me whether I would want to be the judge for June’s DMBLGIT. Being the host of this month’s event, Nidhi depicted that the number of entries to the photo contest has been continuously decreasing, to a point where if nothing improves, this month’s event could be the very last ever!
Wow, that is critical, isn’t it? I mean which one of us the food bloggers, who actually never heard of or felt eager to be part of DMBLGIT which has been running for 5 consecutive years? And could we imagine an event that has been inspiring us to cook and bake better so we can take a better food shot goes to an end?
So something needs to be done, dear friends ... to keep DMBLGIT going! Let’s show our support to Andrew of Spittoon and Spittoon Extra, the creator of DMBLGIT and Nidhi of this month’s host by sending your best food photo entry from your blog posts in May to June’s DMBLGIT. Besides the entry, you could also help spread the words for the event and its 5th anniversary by simply mentioning about it in your next post. To check out what Nidhi has to say click here.
I rememberred as a food blogger wannabe, I went into Bonbini and admired Thip's DMBLGIT winning photos and simply made a wish that someday soon I would become a food blogger and take nice photos myself. And hopefully if I was good enough I could win DMBLGIT myself someday. Truthfully, it is worthwhile having dreams and making wishes because they can come true.
My dream came true. And for those of you who share the same DMBLGIT dream, send your best photo and make your work seen. Help save this photography event and at the same time, keep other foodbloggers’ dreams alive.
So here come the judge :-)
As promised, I like to share the Strawberry Panacotta recipe which appeared to be the best seller in the bazaar! Enjoy!
STRAWBERRY PANACOTTA IN CUPS
Makes 10 cups
1. Vanilla Panacotta
- Whipping cream > 300 ml
- Milk > 160 ml
- Granulated sugar > 55 grams
- Gelatine powder > 2 teaspoons
- Vanilla essence > 1 teaspoon
- Combine all ingredients in a saucepan. Cook at medium heat and keep stirring until sugar and gelatine dissolved but not boiled.
- Remove from fire and leave until the batter is just warm. Strain gently into the cups to avoid incurring any bubbles.
- Leave to cool and refrigerate for 2 hours.
2. Strawberry Jelly
- Strawberry puree – strain > 400 ml
- Granulated sugar > 30 grams
- Gelatine powder > 15 grams
- Mix strained strawberry puree, sugar and gelatine in a saucepan. Cook at medium heat and keep stirring until both gelatine and sugar dissolved, but not boiled.
- Remove from fire and leave until the batter is just warm.
- Strain gently on top of vanilla panacotta and leave to cool.
- Refrigerate for 2 hours or overnight.