London's Borough Market- Yummy Pictures...

Just trolling through old photos and found some lovely ones from my visit to London last fall.

I realize that I am in need of a visual vacation since I am unable to take a real one right now...

I miss seeing displays this lovely and observing the artisans who are enchanted by the food they create and share.

So many lovely displays...

And now for tea time...ahhh...

5 Minute Decadent Chocolate Pudding

As I write this, I am eating right from the hot pot of chocolate.

My husband just grabbed the pot and a spatula and is finishing off the saucepan.

Since I am committed to recording this delicious chocolate experiment, I won't attack him since the prospects of having this perfect chocolate pudding again are holding me to the computer- instead of attacking him with my wooden spoon.

I have to say it is almost as good warm as it is cold the next day. This will be on regular rotation on our dessert nights.

5 Minute Decadent Chocolate Pudding
EASY

Serves 6
I use all organic ingredients when I make this, and the results are amazing. I especially like using dark, dutched cocoa like Cocoa Camino.

1/4 cup cornstarch
1/4 cup cocoa (dutch-processed)
1/2 cup cane sugar
1/8 tsp sea salt
3 cups milk ( I use 2 percent for most baking, but any should work)
1/2 cup semi-sweet or dark chocolate chips (the good ones!)

1. In a medium saucepan, over medium-high heat, whisk together cornstarch, cocoa, sugar, salt and milk. Whisk for several minutes until it is warm and thickening.
2. Add chocolate chips and continue to whisk until the mixture is quite thick (but not totally pudding-like yet as the thickening magic finishes in the fridge).
3. Spoon into serving cups (I like to use tiny canning jars, ramekins or glass yogurt cups) and refrigerate (at least for a few minutes). Yum.

Green Tea Braised Cabbage with Edamame

Cabbage.

Humble. Yet simple and tasty fare for those who massage it with the right flavours. Often all it needs is to be kissed by a hot pan and topped with some butter and salt. My daughter absolutely loves simply sauteed cabbage and so it often appears on our table.

Tonight I thought I'd shake it up, but only slightly (so as not to offend the troops), with the addition of green tea and edamame.

I was inspired after reading an article about Chef Redzepi from the world-renowned restaurant, Noma. The article said that the food he cherished most was cabbage. This floored me. With all the amazing ingredients he had access to- and he loves cabbage! Maybe as much as we do!

The article said that he said he simply cooked it with a knob of butter and the leftovers of his wife's tea cup.

Perhaps it was plain black tea? Or some type of blend?

I decided for this treatment I would use the subtle and lovely floral green tea from T. Next time I may use black tea and no edamame. Ah, let the experimenting begin!

The results tonight? It was declared to be "delicious!"

For the inspiring article about foraging with Chef Redzepi:
http://www.newyorker.com/reporting/2011/11/21/111121fa_fact_kramer
For the tea: http://www.tealeaves.com/p-24-organic-health-well-being.aspx

Here is what happened in the pan:

Green Tea Braised Cabbage with Edamame
EASY
Add more oil and butter if desired. Salting the cabbage properly is essential to taste, don't under-season this dish. The green tea is subtle but lovely. We served this with brown rice and leftover tofu and chicken.

1 tsp vegetable oil (grapeseed, etc.)
1 tsp butter
1/2 cabbage, roughly chopped
1/2 cup cooked and shelled edamame, prepared according to directions
salt
1/4 cup prepared green tea

1. Heat a cast iron or stainless frying pan over medium to medium high heat until hot. Add oil and butter. Add chopped cabbage and saute for a couple minutes, until tender-crisp. Season with salt. Taste.
2. Add cooked edamame and green tea. Reduce heat and simmer for a minute or two. Serve immediately.