Janet DeNeefe | To Stir with Love

'There are so many stories of Ubud waiting to be told.'




RECIPE OF THE WEEK: Coconut Pannacottas

Posted on August 2nd, by janet in Uncategorized. 1 Comment

Elegant, ivory white and melt in the mouth, this sublime treat is a blend of coconut and pandan – Asia’s classic dessert duo – tinged with the seductive surprise of orange. There is just enough gelatine to make the pannacottas voluptuous and not too firm (but if you live in the tropics as I do, you might need to add more). I love these served with a drizzle of palm-sugar syrup, but I also sometimes serve them topped with a spoonful of Black Rice Pudding (page 208) for a dramatic colour contrast. Either way, it is a dessert you almost have to dress up for!

The pannacottas set overnight so you need to begin this recipe a day ahead.… Read More

All the ways to enjoy coconut in Bali

Posted on July 18th, by janet in Uncategorized. No Comments

Coconut
Coconut, grated In Bali, fresh coconut is always the starting point for recipes featuring coconut – whether it is grated or in the form of coconut milk. A coconut is split open and the flesh is priced out from the shell. The pieces are either left raw or roasted over a flame before being grated to add to salads or to use to make coconut milk. Away from the tropics, frozen pre-grated coconut is acceptable in recipes that call for grated coconut and can be found at Asian grocers. However, in recipes calling for fresh coconut to be roasted, it is best to seek out the real thing. Coconut milk Making coconut milk from grated coconut is a simple process that involves mixing the coconut with water and wringing it out to produce milk.… Read More

RECIPE OF THE MONTH: Balinese-style Paella

Posted on June 15th, by janet in Food, Press, Press & Media, Recipes. 1 Comment

 

Paella

 

So here it is! Casa Luna’s signature dish, which was inspired by – you guessed it – a trip to
Spain. I devoured paella nearly every day when I visited in 1991, and in Madrid in the
midst of probably my tenth version, I had an epiphany, or rather one of those ‘what’s all
the fuss about this dish’ moments, and realised I could create a superb Balinese paella
adding a little mystique of the spice islands.

Our paella is an elegant celebration of seafood as well as a meeting of Bali and the
Mediterranean – the flash of the flamenco is introduced to the shimmer of the legong,
Bali’s famous traditional dance.… Read More


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