tag:blogger.com,1999:blog-28561813784571743272024-03-13T03:56:16.681-07:00My Golden PearTried and tested recipes by me for you.Anonymoushttp://www.blogger.com/profile/15846810520026421538noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-2856181378457174327.post-68625179488811453742013-09-24T02:34:00.000-07:002013-10-09T10:58:21.044-07:00FRENCH ONION SOUP<div class="separator" style="clear: both; text-align: center;">
Six weeks since I lasted posted on my blog! - how did that happen? </div>
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We did have a couple of weeks in France which was really lovely and very relaxing. Lots of wine, good food, sun and sea does make for a good holiday. It was straight back into real life once we got back with the kids back at school. Kirsty, my youngest started 'big school' which was so exciting for her but much harder for me. I do miss having her around the house but she is so happy at school and her brother is loving his role as big brother and all round protector. On top of the kids being at school all day, my hubby was away on a business trip so the house was exceptionally quiet. On the plus side, the house was also exceptionally clean, tidy and organised which is probably the first time that has happened in the last 7 years. </div>
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To save me having to cook every night while my hubby was away, I made up a big pot of this lovely, rich French onion soup with onions and garlic all the way from France. </div>
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Curled up on the couch, bowl of soup in hand, pile of recipe books at the ready and just peace and quiet - </div>
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<em>BLISSFUL</em></div>
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<a href="http://1.bp.blogspot.com/-I8UIRyLB_4E/UjrvVvOmOGI/AAAAAAAACHI/-vbLGyYb0Cs/s1600/French+Onion+Soup+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-I8UIRyLB_4E/UjrvVvOmOGI/AAAAAAAACHI/-vbLGyYb0Cs/s750/French+Onion+Soup+5.jpg" /></a></div>
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<div class="fn">
<span class="item"><strong>French Onion Soup</strong></span><br />
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<a href="https://docs.google.com/document/d/1SBmXjTt9bEC1r7vqY3jOte_a0ygKP7xsUiUWUJDcazM/edit?usp=sharing">For the printable version - click here</a></div>
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<div class="hrecipe">
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Prep time: <span class="preptime">15 minutes</span></div>
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Cook time: <span class="cooktime">30 minutes</span></div>
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Total time: <span class="duration">45 minutes</span></div>
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</div>
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Yield: <span class="yield">4 small bowls or 2 very generous bowls</span></div>
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<strong>Ingredients</strong></div>
<div class="hrecipe">
<ul>
<li class="ingredient">
<span class="amount">2 tblsps </span>
<span class="name">olive oil</span>
</li>
<li class="ingredient">
<span class="amount">25g</span>
<span class="name">butter</span>
</li>
<li class="ingredient">
<span class="amount">5 onions,</span>
<span class="name">thinly sliced</span>
</li>
<li class="ingredient">
<span class="amount">2 garlic cloves,</span>
<span class="name">finely chopped</span>
</li>
<li class="ingredient">
<span class="amount">sprig of</span>
<span class="name">thyme</span>
</li>
<li class="ingredient">
<span class="amount">1 litre</span>
<span class="name">beef stock</span>
</li>
<li class="ingredient">
<span class="amount">2 tblsps</span>
<span class="name">balsamic vinegar</span>
</li>
<li class="ingredient">
<span class="amount">250ml</span>
<span class="name">red wine</span>
</li>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">French baguette</span>
</li>
<li class="ingredient">
<span class="amount">250g</span>
<span class="name">Gruyere cheese, grated</span>
</li>
</ul>
</div>
<div class="ingredient">
</div>
<strong>Cooking Directions</strong><br />
<ol class="instructions">
<li class="instruction">
Melt the olive oil and butter together in a large pot.
</li>
<li class="instruction">
When hot, add the sliced onions and cook on a high heat until just starting to brown.
</li>
<li class="instruction">
Reduce the heat to low and continue to cook for 25 minutes or until the bottom of the pan and the onions are nice and brown.
</li>
<li class="instruction">
Add the chopped garlic and thyme leaves for the last 5 minutes.
</li>
<li class="instruction">
Add the beef stock, vinegar and red wine, stirring well to remove all the sediment from the bottom of the pan.
</li>
<li class="instruction">
Bring back to the boil, reduce the heat and simmer for a further 20 minutes.
</li>
<li class="instruction">
Season to taste.
</li>
<li class="instruction">
Just before serving: slice the baguette into 1cm slices and brush lightly with olive oil on both sides.
</li>
<li class="instruction">
Toast both sides under the grill.
</li>
<li class="instruction">
Top one side with grated cheese and place under the grill again to melt the cheese.
</li>
<li class="instruction">
Ladle the soup into serving bowls and place the cheesy toast on the top.
</li>
<li class="instruction">
Serve immediately.
</li>
</ol>
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<a href="http://4.bp.blogspot.com/-u-riJ1KrAA8/Ujrv6hoOP2I/AAAAAAAACHQ/hoxoHWqTULI/s1600/French+Onion+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-u-riJ1KrAA8/Ujrv6hoOP2I/AAAAAAAACHQ/hoxoHWqTULI/s745/French+Onion+Soup.jpg" /></a></div>
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Written by : Angela DarrochAnonymoushttp://www.blogger.com/profile/15846810520026421538noreply@blogger.com10tag:blogger.com,1999:blog-2856181378457174327.post-3090626778456599312013-08-14T13:37:00.000-07:002013-10-09T04:56:34.897-07:00CHOCOLATE AVOCADO TRUFFLES<div class="separator" style="clear: both; text-align: center;">
Normally I do my blogging on a Thursday or Friday when I'm at home by myself. Not so this month as both kids are at home on holiday. They are both quite good at entertaining themselves but nevertheless it is still just a bit more hectic than usual. I had a small window of opportunity this morning before I had to take the kids to swimming lessons and thought I would quickly rustle up these delicious little treats of avocado and chocolate truffles. All went to plan - kids playing contentedly outside while I played with melted chocolate and dusty cocoa powder inside. That was until the kids popped their heads indoors and spied the bowls of melted chocolate. By this time I was taking my photographs and was quite engrossed in what I was doing and gave a few vague nods when asked if they could lick the bowls. Kids quiet - I carried on with my photos. Most of my photos are taken next to an open door in the dining room and what I hadn't realised was how windy it was today. Dusty cocoa powder sprinkled over a board with a gust of wind equals dusty cocoa powder all over cream floor tiles. By this time I'm starting to watch the clock so no time to clean up. Another dusting of cocoa powder is added to my board and off we go. Kids run outside - barefoot - through the cocoa powder. Next time I looked at the clock we had exactly 10 minutes to get ready. The kids were called in from the garden only for me to discover they were covered in chocolate and cocoa powder. A quick wipe over, toilet check and we were out the door in 10 minutes. I patted myself on the back for arriving on time, got the kids changed, another toilet check and made our way out to the pool past the wash hand basin with the mirror placed conveniently above it. What! What did I just see? I stepped back to take another look in the mirror and was horrified to find that I had a generous helping of cocoa powder on my face and through my hair. "Why didn't you tell me?" I shrieked at the kids. "Well, you always look like that" was the response. There is not much you can say to that. I found myself a little corner and hoped nobody would notice as I sat and picked and wiped away chocolate from head to foot. </div>
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Reminiscent of watching a chimp in a zoo, I'm sure.</div>
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<a href="http://3.bp.blogspot.com/-40nxjkxyEO8/UguZCzpsYMI/AAAAAAAACEo/nalI0gkh0DM/s1600/Chocolate+Avocado+Truffles+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-40nxjkxyEO8/UguZCzpsYMI/AAAAAAAACEo/nalI0gkh0DM/s800/Chocolate+Avocado+Truffles+1.jpg" /></a></div>
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<span class="item">I first came across the idea of combining chocolate and avocado from one of my favourite blogs, <a href="http://www.strandsofmylife.com/">Strands of My Life.</a> I have adapted Suzanne's cupcake topping slightly by adding the melted chocolate to make a lovely rich truffle mixture which is much healthier that the traditional full cream version. The only downside to using avocado is that the mixture doesn't keep for very long - a couple of days at the most. </span></div>
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<span class="item">Oh well - I'd better eat up.</span></div>
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<span class="item"><strong>Chocolate Avocado Truffles</strong></span></div>
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<strong></strong> </div>
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<a href="https://docs.google.com/document/d/1wkGVwWEt6vJQcI4Wxzfpjg-9BnaIWUvlqVWLphmQmFM/edit?usp=sharing">For the printable version - click here</a></div>
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Prep time: <span class="preptime">30 minutes (includes resting time)</span><br />
Cook time: <span class="cooktime">n/a</span><br />
Total time: <span class="duration">30 minutes (includes resting time)</span><br />
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Yield: <span class="yield">14 small truffles</span><br />
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<strong>Ingredients</strong><br />
<ul>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">ripe avocado</span>
</li>
<li class="ingredient">
<span class="amount">60ml</span>
<span class="name">cocoa powder</span>
</li>
<li class="ingredient">
<span class="amount">60ml</span>
<span class="name">honey</span>
</li>
<li class="ingredient">
<span class="amount">1/2 tsp</span>
<span class="name">vanilla</span>
</li>
<li class="ingredient">
<span class="amount">150g</span>
<span class="name">good quality dark chocolate</span>
</li>
</ul>
<strong>Cooking Directions</strong><br />
<ol class="instructions">
<li class="instruction">
Melt half (75g) of the chocolate in a microwave or over a pan of boiling water.
</li>
<li class="instruction">
Remove the flesh from the avocado and place in a small food processor.
</li>
<li class="instruction">
Add the melted chocolate, cocoa powder, honey and vanilla essence and blend to a smooth consistency.
(**Note** make sure to taste at this stage. You should not be able to taste the avocado and if you do you will need to adjust the amount of chocolate you are using. It will all depend on the size and variety of avocado you use.)
</li>
<li class="instruction">
Place in a shallow dish and refrigerate for 20 minutes or until mixture is firm enough to handle.
</li>
<li class="instruction">
Just before removing the mixture from the fridge, melt the remaining chocolate as before.
</li>
<li class="instruction">
Using a teaspoon take enough mixture and roll between your hands to form a ball. You might find it easier to dust your hands with some additional cocoa powder to stop the mixture sticking to your hands.
</li>
<li class="instruction">
Dip in the melted chocolate and place on a baking tray which has been lined with baking paper,
</li>
<li class="instruction">
Decorate with sea salt flakes, chilli or drizzle with white chocolate.
</li>
<li class="instruction">
Refrigerate to set completely.
</li>
</ol>
</div>
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<a href="http://2.bp.blogspot.com/-EGAQyYw82Yk/UguZI_StPnI/AAAAAAAACEw/27aVhPujoS0/s1600/Chocolate+Avocado+Truffles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-EGAQyYw82Yk/UguZI_StPnI/AAAAAAAACEw/27aVhPujoS0/s800/Chocolate+Avocado+Truffles.jpg" /></a></div>
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This is my entry for this month's <a href="http://www.choclogblog.blogspot.co.uk/p/we-should-cocoa.html">We Should Cocoa</a> which is run by <a href="http://choclogblog.blogspot.co.uk/">Chocolate Log Blog</a> and <a href="http://thechocolatepot.blogspot.co.uk/">Chocolate Teapot</a>. This month Elizabeth from <a href="http://www.elizabethskitchendiary.co.uk/2013/08/we-should-cocoa-chocolates-truffles.html">Elizabeth's Kitchen Diary</a> has challenged us to make small chocolates or truffles.<br />
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<a href="http://1.bp.blogspot.com/-4aX77z_6uNA/Ugvbl7rE7PI/AAAAAAAACFA/FOkS8D8n4BI/s1600/We_Should_Cocoa_V3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-4aX77z_6uNA/Ugvbl7rE7PI/AAAAAAAACFA/FOkS8D8n4BI/s1600/We_Should_Cocoa_V3.jpg" /></a></div>
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Written by: Angela DarrochAnonymoushttp://www.blogger.com/profile/15846810520026421538noreply@blogger.com14tag:blogger.com,1999:blog-2856181378457174327.post-66883823975775294032013-08-10T09:37:00.001-07:002013-10-09T04:55:53.234-07:00CHOCOLATE & RASPBERRY CREAM CUPCAKES<div class="hrecipe">
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I woke up yesterday to the news that there was a family wedding taking place that very afternoon. Now this wasn't your normal kind of wedding that takes 12 months to organise. No this one had to be done in a day! The bride, aka Puzzy and the groom, aka Fuzzy are bears that live with us and no they are not real bears - that's right - we were hosting a wedding for two stuffed bears. My six year old son loves detail so I knew this would be a well thought out wedding. I was right. He made a red carpet out of cardboard which was the length of the living room floor. All the other soft toys were laid out as guests. A small lavender sachet became the ring cushion upon which lay a jewel any girl would be proud of. The bride had a gorgeous fuchsia pink veil attached to her ears with clothes pegs. The fact that she wore nothing else did not seem to concern neither my son nor my daughter. The groom had a paper kilt made for him with a sgian-dubh attached to the front. This was worn in typical Simon Cowell fashion - up round the armpits and again with no other clothes. Super Monkey was brought in as the priest wearing only red briefs and a red cape. Music was by Coldplay. </span></div>
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<span class="item"><a href="http://4.bp.blogspot.com/-PmUhmTur234/UgZV4O7egBI/AAAAAAAACEA/He_qEt76C4I/s1600/Chocolate+&+Raspberry+Cream+cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-PmUhmTur234/UgZV4O7egBI/AAAAAAAACEA/He_qEt76C4I/s800/Chocolate+&+Raspberry+Cream+cupcakes.jpg" /></a></span></div>
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My job in all this was Head of Catering. The Groom requested chocolate cake and the bride wanted raspberries. I thought I would go the extra mile and made some chocolate cupcases which once the cake was baked I placed into the chocolate cases and then decorated with cream and raspberries.</div>
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<a href="http://4.bp.blogspot.com/-tDbA8lUiHoI/UgZWJwTkNjI/AAAAAAAACEI/i8RiRcOM6Jo/s1600/Chocolate+&+Raspberry+cupcakes2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-tDbA8lUiHoI/UgZWJwTkNjI/AAAAAAAACEI/i8RiRcOM6Jo/s800/Chocolate+&+Raspberry+cupcakes2.jpg" /></a></div>
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I also thought long and hard about a gift for the couple and so while all the preparations were taking place I made up this cute little cupcake holder in the shape of an oven.</div>
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I can't imagine many brides who wouldn't want a brand new pink oven to start off her new life of married bliss. </div>
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This also leads me nicely into the fab competition which is being run by <a href="http://www.rangecookers.co.uk/" rel="nofollow">Rangecookers.co.uk</a>. All you have to do is make and blog about a cupcake to win a Select 90 dual fuel range cooker in stainless steel. Now I may pretend to care what two stuffed bears would like for their wedding but in reality I'm thinking of a gorgeous new oven for myself. Selfish, I know.</div>
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Anyway, back to the wedding. The day was a great success - the bears are off on honeymoon to the Isle of Toyland, the kids had great fun, and I enjoyed watching the creativity that every 6 and 4 year old should be allowed to express.</div>
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If you would like to make these gorgeous, deliciously moist, fresh chocolate cupcakes served in their own edible chocolate cupcases and drizzled with tangy raspberry sauce (yes I really do want to win that oven) then here is the recipe ...</div>
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<strong>Chocolate & Raspberry Cream Cupcakes</strong><br />
<strong></strong><br />
<a href="https://docs.google.com/document/d/1lf9IguEU9wugtlenCDMbMFW2BL11brOwHYX6utUn_lI/edit?usp=sharing">For the printable version - click here</a><br />
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<strong>Ingredients</strong><br />
<ul>
<li class="ingredient">
<span class="amount">65g</span>
<span class="name">butter</span>
</li>
<li class="ingredient">
<span class="amount">50g</span>
<span class="name">caster sugar</span>
</li>
<li class="ingredient">
<span class="amount">1/2 tsp</span>
<span class="name">vanilla essence</span>
</li>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">egg</span>
</li>
<li class="ingredient">
<span class="amount">70g</span>
<span class="name">raspberry jam</span>
</li>
<li class="ingredient">
<span class="amount">25g</span>
<span class="name">self raising flour</span>
</li>
<li class="ingredient">
<span class="amount">70g</span>
<span class="name">plain flour</span>
</li>
<li class="ingredient">
<span class="amount">1/2 tsp</span>
<span class="name">bicarbonate of soda</span>
</li>
<li class="ingredient">
<span class="amount">20g</span>
<span class="name">cocoa powder</span>
</li>
<li class="ingredient">
<span class="amount">80 ml</span>
<span class="name">buttermilk</span>
</li>
<li class="ingredient">
<span class="amount">250 ml</span>
<span class="name">whipping cream</span>
</li>
<li class="ingredient">
<span class="amount">2 tsps</span>
<span class="name">icing sugar</span>
</li>
<li class="ingredient">
<span class="amount">raspberries</span>
<span class="name">for decoration</span>
</li>
<li class="ingredient">
<span class="amount">raspberry sauce</span>
<span class="name">for decoration</span>
</li>
</ul>
<strong>Cooking Directions</strong><br />
<ol class="instructions">
<li class="instruction">
Preheat oven to 180C, (350F).
</li>
<li class="instruction">
Beat together the butter, caster sugar and vanilla essence until light and creamy.
</li>
<li class="instruction">
Add the egg and beat well.
</li>
<li class="instruction">
Add the jam and beat until smooth.
</li>
<li class="instruction">
Fold in sifted flours, bicarbonate of soda and cocoa alternately with the buttermilk until nice and smooth.
</li>
<li class="instruction">
Spoon mixture into cupcake cases and bake for 20 minutes or until a skewer comes out clean when inserted in the centre.
</li>
<li class="instruction">
Leave cakes to cool completely before decorating.
</li>
<li class="instruction">
Whip cream and icing sugar together until thick.
</li>
<li class="instruction">
Pipe cream onto cakes and decorate with fresh raspberries and raspberry sauce.
</li>
</ol>
</div>
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Notes : I served these cupcakes in edible chocolate cases which I made by melting chocolate and coating silicone moulds before placing in the freezer to set. Once set, peel off the moulds and keep in the refrigerator until ready to serve.</div>
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I made the raspberry sauce by blitzing fresh raspberries with a touch of lemon juice and icing sugar to taste and then passing through a sieve to remove any seeds.</div>
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<a href="http://1.bp.blogspot.com/-M_20A_RVrio/UgZW76aN1VI/AAAAAAAACEQ/RARcnI5rl5g/s1600/Chocolate+&+Raspberry+cupcakes+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-M_20A_RVrio/UgZW76aN1VI/AAAAAAAACEQ/RARcnI5rl5g/s800/Chocolate+&+Raspberry+cupcakes+3.jpg" /></a></div>
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Written by: Angela Darroch</div>
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<br />Anonymoushttp://www.blogger.com/profile/15846810520026421538noreply@blogger.com20tag:blogger.com,1999:blog-2856181378457174327.post-42363493794882490472013-07-29T12:02:00.001-07:002013-10-09T04:54:59.842-07:00STRAWBERRY CREAM ECLAIRS<div class="separator" style="clear: both; text-align: center;">
The classic French chocolate éclair has been around for over 200 years and is loved the world over for its crisp, light as air pastry shell which is filled with crème patissiere or whipped cream and topped with chocolate fondant icing. So why did I feel the need to mess with this classic recipe? Because I'm a food blogger and I wanted something a bit different for this months <a href="http://bluekitchenbakes.blogspot.co.uk/p/classic-french-challenge.html">Classic French challenge</a> which is of course éclairs. </div>
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<a href="http://2.bp.blogspot.com/-kwXbAu95S2M/UfahCfmF2zI/AAAAAAAACCE/8apd5BuwCHU/s1600/Strawberry+Cream+Eclair.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-kwXbAu95S2M/UfahCfmF2zI/AAAAAAAACCE/8apd5BuwCHU/s800/Strawberry+Cream+Eclair.jpg" /></a></div>
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<div style="text-align: center;">
The actual éclair was a success - lovely and crisp and hollow when opened up so don't be put off from using the following recipe. Where I went wrong was with the cream filling. Instead of using plain, whipped cream I tried to add some strawberry coulis to the cream and of course it wouldn't whip to the correct consistency. I eventually whipped up another batch of cream and swirled some strawberry coulis through it but there wasn't really enough of the strawberry flavour for me.<br />
My next experiment was with the chocolate topping. I had a small piece of this strawberry chocolate transfer left over from <a href="http://mygoldenpear.blogspot.co.uk/2013/06/strawberry-cream-layer-cake.html">this previous bake</a> and thought I could use it to pretty up my éclairs . I tempered my chocolate and covered the transfer sheet with a thin layer of melted chocolate and placed it in the fridge to set. I then cut into rectangles about the size needed for each éclair. The trick then was to get the chocolate to soften enough so that it moulded over the éclair but not so much that the strawberry design completely melted. I did this by placing the éclairs back in my still warm oven for a couple of minutes. The result was not a complete success - more of a splodge of chocolate with some dodgy looking strawberries on it. I did however, enjoy the lovely crisp texture of the chocolate that you get from the tempering process.<br />
I think I might stick to the classic version in future but would definitely add the crispy chocolate topping again (minus the chocolate transfer).</div>
<div style="text-align: center;">
</div>
<div class="hrecipe">
<span class="item">
</span></div>
<div class="fn">
<span class="item"><strong>CHOUX PASTRY</strong></span></div>
<div class="fn">
<strong></strong> </div>
<div class="fn">
<a href="https://docs.google.com/document/d/1RzQgszaDDECLoiRc4uGmGecZKHZUJiopx12QVM6kfAY/edit?usp=sharing">For the printable version - click here</a></div>
<div class="hrecipe">
<br /></div>
<div class="hrecipe">
Prep time: <span class="preptime">20 minutes</span></div>
<div class="hrecipe">
Cook time: <span class="cooktime">30 minutes</span></div>
<div class="hrecipe">
Total time: <span class="duration">50 minutes</span></div>
<div class="hrecipe">
</div>
<div class="hrecipe">
Yield: <span class="yield">Enough for 6 eclairs</span></div>
<div class="hrecipe">
</div>
<div class="hrecipe">
<strong>Ingredients</strong></div>
<div class="hrecipe">
<ul>
<li class="ingredient">
<span class="amount">60g</span>
<span class="name">butter</span>
</li>
<li class="ingredient">
<span class="amount">125ml</span>
<span class="name">water</span>
</li>
<li class="ingredient">
<span class="amount">75g</span>
<span class="name">plain flour</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">baking powder</span>
</li>
<li class="ingredient">
<span class="amount">2</span>
<span class="name">large eggs</span>
</li>
</ul>
</div>
<div class="ingredient">
</div>
<div class="ingredient">
</div>
<div class="ingredient">
<strong>Method</strong></div>
<div class="ingredient">
</div>
<div class="hrecipe">
<ul>
<li><div class="ingredient">
Heat the butter and water in a saucepan until the butter melts and the mixture comes to a boil.</div>
</li>
<li><div class="ingredient">
Add the flour and baking powder and stir well with a wooden spoon until the mixtures comes together in a ball and leaves the side of the pan completely clean.</div>
</li>
<li><div class="ingredient">
Remove from the heat and let the mixture cool down slightly.</div>
</li>
<li><div class="ingredient">
Once cool, add the eggs, 1 egg at a time, beating well with a wooden spoon until the dough is smooth and satiny.</div>
</li>
<li><div class="ingredient">
Line a baking tray with baking paper and to make éclairs - pipe the dough onto the tray in 10 cm long oblong shapes or to make profiteroles - drop spoonfuls of the dough onto the baking tray.</div>
</li>
<li><div class="ingredient">
Use your finger, moistened with some water to smooth off any points.</div>
</li>
<li><div class="ingredient">
Bake at 190C (375F) for 25 minutes or until golden brown.</div>
</li>
<li><div class="ingredient">
Remove from the oven and cut a small slit into each shape to remove any air.</div>
</li>
<li><div class="ingredient">
Return to the oven for a further 5 minutes.</div>
</li>
<li><div class="ingredient">
Cool completely on a wire rack.</div>
</li>
<li><div class="ingredient">
Fill with sweetened, whipped cream.</div>
</li>
<li><div class="ingredient">
Top with chocolate ganache or melted chocolate.</div>
</li>
</ul>
</div>
<div class="ingredient">
<br />
This month's Classic French challenge is hosted by Sarah over at the lovely <a href="http://maisoncupcake.com/classic-french-coffee-and-walnut-eclairs/">Maison Cupcake</a> blog.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-6y8ey1KCpBw/UfbdUaKqPjI/AAAAAAAACCU/mDqLoERTl3M/s1600/Classic+french.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="113" src="http://1.bp.blogspot.com/-6y8ey1KCpBw/UfbdUaKqPjI/AAAAAAAACCU/mDqLoERTl3M/s320/Classic+french.jpg" width="320" /></a></div>
<br />
<br />
<div class="ingredient">
</div>
<div class="ingredient">
Written by : Angela Darroch</div>
<div class="ingredient">
</div>
<div class="ingredient">
</div>
<div class="ingredient">
</div>
<div class="ingredient">
</div>
<div class="ingredient">
</div>
<div class="ingredient">
</div>
<div class="ingredient">
</div>
<div class="ingredient">
</div>
<div class="ingredient">
<strong></strong> </div>
<ul>
</ul>
</div>
Anonymoushttp://www.blogger.com/profile/15846810520026421538noreply@blogger.com18tag:blogger.com,1999:blog-2856181378457174327.post-40993871444578743722013-07-27T04:52:00.002-07:002013-10-09T04:54:24.366-07:00BLUEBERRY & THYME CURD TARTS<div class="separator" style="clear: both; text-align: center;">
These blueberry and thyme tarts were inspired by nothing more than my love for all things purple. I had just seen Jen's gorgeous <a href="http://bluekitchenbakes.blogspot.co.uk/2013/07/blackcurrant-vanilla-eclairs.html">blackcurrant & vanilla eclairs</a> and decided I wanted to make something as colourful and vibrant and came up with these little tarts. There wasn't much of the thyme flavour noticeable so I would probably try adding a bit more next time. The blueberry curd is finger licking good and would look and taste lovely on any sponge cake or just served with clotted cream and scones. </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-qL78V8RBHIc/Ue0k6rt9BaI/AAAAAAAACBU/C0qEa2TanmA/s1600/Blueberry+&+Thyme+tarts+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-qL78V8RBHIc/Ue0k6rt9BaI/AAAAAAAACBU/C0qEa2TanmA/s800/Blueberry+&+Thyme+tarts+1.jpg" /></a></div>
<br />
<div class="hrecipe">
<span class="item">
</span><span class="item"><strong>BLUEBERRY & THYME CURD TARTS</strong></span><br />
<div class="fn">
<strong></strong> </div>
<div class="fn">
<a href="https://docs.google.com/document/d/1lOS6CO_W-n9trOUmIFny4SLrciVrBtc7djJj0LI7wyQ/edit?usp=sharing">For the printable version - click here</a></div>
<div class="hrecipe">
<br /></div>
<div class="hrecipe">
Prep time: <span class="preptime">20 minutes</span></div>
<div class="hrecipe">
Cook time: <span class="cooktime">35 minutes</span></div>
<div class="hrecipe">
Total time: <span class="duration">55 minutes</span></div>
<div class="hrecipe">
</div>
<div class="hrecipe">
Yield: <span class="yield">6 individual tarts</span></div>
<div class="hrecipe">
</div>
<div class="hrecipe">
<strong>Ingredients</strong></div>
<div class="hrecipe">
<ul>
<li class="ingredient">
<span class="amount">250g</span>
<span class="name">fresh blueberries</span>
</li>
<li class="ingredient">
<span class="amount">3 sprigs</span>
<span class="name">of thyme</span>
</li>
<li class="ingredient">
<span class="amount">Juice</span>
<span class="name">from 1 lemon</span>
</li>
<li class="ingredient">
<span class="amount">50g</span>
<span class="name">butter</span>
</li>
<li class="ingredient">
<span class="amount">225g</span>
<span class="name">caster sugar</span>
</li>
<li class="ingredient">
<span lang="EN-US" style="color: black; mso-ansi-language: EN-US;"><span style="font-family: Calibri;">½<o:p></o:p></span></span>
tsp <span class="name">vanilla extract</span>
</li>
<li class="ingredient">
<span class="amount">3 large</span>
<span class="name">eggs, beaten</span>
</li>
<li class="ingredient">
<span class="amount">6</span>
<span class="name">shortcrust pastry cases</span>
</li>
<li class="ingredient">
<span class="amount">80mls</span>
<span class="name">whipping cream</span>
</li>
</ul>
</div>
<strong>Cooking Directions</strong><br />
<ol class="instructions">
<li class="instruction">
Put the blueberries, thyme, lemon juice and a teaspoon of water into a pan and bring to the boil.
</li>
<li class="instruction">
Simmer for 10 minutes until the fruit is very soft.
</li>
<li class="instruction">
Remove from the heat and push the fruit through a sieve set over a bowl to extract as much juice as possible.
</li>
<li class="instruction">
Put the butter, sugar, vanilla extract and blueberry juice into a pan and heat until the butter has fully melted.
</li>
<li class="instruction">
Remove from the heat and let the mixture cool down slightly before adding the beaten eggs.
</li>
<li class="instruction">
Return to the heat and keep stirring for 20 - 25 minutes until thickened. The mixture will thicken further once cooled down.
</li>
<li class="instruction">
I prefer to strain through a sieve once thickened just to remove any lumps.
</li>
<li class="instruction">
Whip the cream until soft peak stage.
</li>
<li class="instruction">
Add the blueberry curd to the cream (reserving some curd for decoration) and mix well.
</li>
<li class="instruction">
Pour into the tart cases and smooth the tops.
</li>
<li class="instruction">
Stir some of the reserved curd through the mixture to decorate.
</li>
<li class="instruction">
Refrigerate until set.
</li>
</ol>
<div class="instruction">
I am entering these into this months <a href="http://www.lavenderandlovage.com/2013/06/july-tea-time-treats-challenge-fresh-fruit-treats.html">Tea Time Treats</a> challenge hosted alternately by Karen at <a href="http://www.lavenderandlovage.com/">Lavender & Lovage</a> and Kate of <a href="http://www.whatkatebaked.com/">What Kate Baked</a> as this months challenge is fresh fruit.</div>
<div class="instruction">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-gmyu0Mht6dc/UfOz5zJ3_MI/AAAAAAAACB0/PCHrP2PnRss/s1600/Tea+Time+Treats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-gmyu0Mht6dc/UfOz5zJ3_MI/AAAAAAAACB0/PCHrP2PnRss/s320/Tea+Time+Treats.jpg" width="320" /></a></div>
<div class="instruction">
<br />
</div>
<div class="instruction">
Written by : Angela Darroch</div>
<ol class="instructions">
</ol>
</div>
Anonymoushttp://www.blogger.com/profile/15846810520026421538noreply@blogger.com14tag:blogger.com,1999:blog-2856181378457174327.post-12660687984645548372013-07-19T09:54:00.002-07:002013-10-09T04:53:23.408-07:00BAKED BUTTERNUT<div style="text-align: center;">
This month's <a href="http://kickatthepantrydoor.blogspot.co.uk/2013/07/julys-feel-good-food-challenge.html">Feel Good Food</a> challenge is Maple syrup. Now I have to admit to being slightly disappointed when I heard what the ingredient was. I have always found Maple syrup to be overpriced and I just can't get used to the consistency. I guess it is just what you are used to. However, in the spirit of the challenge I bought myself some middle of the range Canadian syrup and was shocked to read that my little bottle required 13 litres of tree sap . No wonder it is so expensive! </div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
So, now to find something healthy to cook with my new acquisition. This has proved harder than I thought. There are plenty of recipes for sweet, sticky ribs, flapjacks, biscuits, cakes but nothing that I would term healthy. The best that I have been able to come up with is this very traditional South African way of cooking butternut. South Africans like their vegetables cooked with butter and brown sugar so I thought I would make it 'slightly' healthier by using Maple syrup instead of the brown sugar. Victoria of <a href="http://kickatthepantrydoor.blogspot.co.uk/">A Kick At The Pantry Door</a> has assured us that Maple syrup is a healthier option. I haven't cooked butternut like this for many years as my husband likes his vegetable au naturale. When I dished these up on his plate his first reaction was one of pleasure but he was quick to ask how I had done them. Needless to say, as nice as this dish is I don't think we will be eating it every week. </div>
<div style="text-align: center;">
One to bring out for that special occasion I think.</div>
<span class="item"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-RrlVdW6WeJ4/UevGx2yZuqI/AAAAAAAACBE/-G0I4biqqNE/s1600/Baked+Butternut-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-RrlVdW6WeJ4/UevGx2yZuqI/AAAAAAAACBE/-G0I4biqqNE/s800/Baked+Butternut-1.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="hrecipe">
<div class="fn">
<span class="item"><strong>BAKED BUTTERNUT</strong></span><br />
<strong></strong> </div>
<div class="fn">
<a href="https://docs.google.com/document/d/16gK5DWS92RR_GREDkX6vvfKubcXlN7X3mI8ndTjdcsk/edit?usp=sharing">For the printable version - click here</a></div>
<div class="hrecipe">
<span class="item">
</span></div>
<div class="hrecipe">
Prep time: <span class="preptime">10 minutes</span></div>
<div class="hrecipe">
Cook time: <span class="cooktime">60 minutes</span></div>
<div class="hrecipe">
Total time: <span class="duration">1 hour 10 minutes</span></div>
<div class="hrecipe">
</div>
<div class="hrecipe">
Yield: <span class="yield">Serves 4</span></div>
<div class="hrecipe">
</div>
<div class="hrecipe">
</div>
<div class="hrecipe">
<strong>Ingredients</strong></div>
<div class="hrecipe">
<ul>
<li class="ingredient">
<span class="amount">500g</span>
<span class="name">butternut, peeled and cut into large chunks</span>
</li>
<li class="ingredient">
<span class="amount">50g</span>
<span class="name">butter</span>
</li>
<li class="ingredient">
<span class="amount">2 tblsps</span>
<span class="name">maple syrup</span>
</li>
<li class="ingredient">
<span class="amount">2 sticks </span>
<span class="name">cinnamon</span>
</li>
<li class="ingredient">Smoked paprika</li>
</ul>
</div>
<strong>Cooking Directions</strong><br />
<ol class="instructions">
<li class="instruction">
Preheat oven to 180<span lang="EN-US" style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">°C</span> (350<span lang="EN-US" style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">°</span>F).
</li>
<li class="instruction">
Place the butternut in a roasting tin with the cinnamon stick.
</li>
<li class="instruction">
Melt the butter and syrup together and pour over the butternut.
</li>
<li class="instruction">
Lightly dust with smoked paprika.
</li>
<li class="instruction">
Baked, covered with foil for 45 to 60 minutes.
</li>
<li class="instruction">
For the last 10 minutes, remove the foil to let the liquid evaporate.
</li>
</ol>
<div class="instruction">
</div>
<div class="instruction">
Written by : Angela Darroch</div>
<div class="instruction">
</div>
<div class="instruction">
<br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-HJCxls2z3E8/UelvKak5QnI/AAAAAAAACAU/CHj3ONqZLD8/s1600/IMG_2503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-HJCxls2z3E8/UelvKak5QnI/AAAAAAAACAU/CHj3ONqZLD8/s1600/IMG_2503.JPG" /></a></div>
<ol class="instructions">
</ol>
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<!-- start LinkyTools script --><script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=201470" type="text/javascript"></script><!-- end LinkyTools script --><br />Anonymoushttp://www.blogger.com/profile/15846810520026421538noreply@blogger.com16tag:blogger.com,1999:blog-2856181378457174327.post-27785860917259100882013-07-16T04:20:00.000-07:002013-10-09T04:53:00.189-07:00BAKED DOUGHNUT MUFFINS<div class="separator" style="clear: both; text-align: center;">
The latest Bake Along challenge is for these lovely baked doughnut muffins from <strong>The Back in the Day Bakery Cookbook </strong>by Cheryl and Griffith Day<strong>. </strong>I can't remember ever making traditional fried doughnuts and to be honest they would never be top of my list for a tea time treat. I would probably have given this challenge a miss had it not been for my complete failure at making the last challenge which was a Japanese cheesecake. I'm so glad I did try these as they are much nicer (in my opinion) than the heavy, fried version which seems to be so popular these days. </div>
<div class="separator" style="clear: both; text-align: center;">
I made large muffins but I think next time I would opt for the smaller version as they would probably be easier to handle. My favourite version so far has been <a href="http://bakeforhappykids.blogspot.co.uk/search?updated-max=2013-07-10T07:52:00%2B10:00&max-results=2">Bake For Happy Kids</a> which were done in a cake pop tin. They look like the perfect size.</div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Lzyg_UxDC1c/UeAT-g1lsEI/AAAAAAAAB-I/dSyfvOOCDYc/s1600/Baked+Doughnut+Muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Lzyg_UxDC1c/UeAT-g1lsEI/AAAAAAAAB-I/dSyfvOOCDYc/s800/Baked+Doughnut+Muffins.jpg" /></a></div>
<div class="hrecipe">
<span class="item">
</span><br />
<div class="fn">
<span class="item"><strong></strong></span> </div>
<div class="fn">
<span class="item"><strong>BAKED DOUGHNUT MUFFINS</strong></span></div>
<div class="fn">
<strong></strong> </div>
<div class="fn">
<a href="https://docs.google.com/document/d/1Jvad8bZWxpiym4O7corGQiNbjbFC5ZilU8oKyeOtZzQ/edit?usp=sharing">For the printable version - click here</a></div>
<div class="hrecipe">
<br /></div>
<div class="hrecipe">
Prep time: <span class="preptime">20 minutes</span></div>
<div class="hrecipe">
Cook time: <span class="cooktime">25 minutes</span></div>
<div class="hrecipe">
Total time: <span class="duration">45 minutes</span></div>
<div class="hrecipe">
</div>
<div class="hrecipe">
Yield: <span class="yield">6 large or 12 small muffins</span></div>
<div class="hrecipe">
</div>
<div class="hrecipe">
<strong>Ingredients</strong></div>
<div class="hrecipe">
<ul>
<li class="ingredient">
<span class="amount">335g</span>
<span class="name">plain flour</span>
</li>
<li class="ingredient">
<span style="font-family: Calibri;"><span lang="EN-US" style="color: black; mso-ansi-language: EN-US;">⅛</span><sup><o:p></o:p></sup></span>
tsp <span class="name">baking soda</span>
</li>
<li class="ingredient">
<span class="amount">1<span lang="EN-US" style="color: black; mso-ansi-language: EN-US;"><span style="font-family: Calibri;">¼</span></span>
tsp </span><span class="name">baking powder</span>
</li>
<li class="ingredient">
<span class="name"> <span lang="EN-US" style="color: black; mso-ansi-language: EN-US;"><span style="font-family: Calibri;">¼<o:p></o:p></span></span>
tsp salt
</span>
</li>
<li class="ingredient">
<span lang="EN-US" style="color: black; mso-ansi-language: EN-US;"><span style="font-family: Calibri;">¼<o:p></o:p></span></span>
tsp ground cinnamon
</li>
<li class="ingredient">
<span class="amount">100ml</span>
<span class="name">milk</span>
</li>
<li class="ingredient">
<span class="amount">1 tblsp</span>
<span class="name">plain yogurt</span>
</li>
<li class="ingredient">
<span class="amount">70g</span>
<span class="name">butter</span>
</li>
<li class="ingredient">
<span class="amount">85g</span>
<span class="name">sugar</span>
</li>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">egg</span>
</li>
</ul>
</div>
<div class="ingredient">
</div>
<div class="ingredient">
<strong>For the coating:</strong></div>
<ul>
<li class="ingredient">
<span class="amount">70g</span>
<span class="name">butter</span>
</li>
<li class="ingredient">
<span class="amount">100g</span>
<span class="name">sugar</span>
</li>
<li class="ingredient">
<span lang="EN-US" style="color: black; mso-ansi-language: EN-US;"><span style="font-family: Calibri;">½<o:p></o:p></span></span>
tblsp ground cinnamon
</li>
</ul>
<div class="ingredient">
</div>
<strong>Cooking Directions</strong><br />
<ol class="instructions">
<li class="instruction">
Preheat oven to 180<span lang="EN-US" style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">°</span>C (350<span lang="EN-US" style="color: black; font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">°</span>F).
</li>
<li class="instruction">
Lightly grease a muffin tray for 6 large or 12 small muffins.
</li>
<li class="instruction">
Combine the flour, baking soda, baking powder, salt and cinnamon in a mixing bowl and set aside.
</li>
<li class="instruction">
Combine the milk and yogurt in a small jug and set aside.
</li>
<li class="instruction">
Using a mixer, cream the butter and sugar until light and fluffy.
</li>
<li class="instruction">
Add the egg and beat until just combined.
</li>
<li class="instruction">
Add the flour mixture in thirds, alternating with the milk mixture and mix until just combined - do not over mix.
</li>
<li class="instruction">
Spoon the batter into the prepared tin, filling approximately <span style="font-family: Calibri;"><span lang="EN-US" style="color: black; mso-ansi-language: EN-US;">⅔</span><sup><o:p></o:p></sup></span>
full.
</li>
<li class="instruction">
Bake for 25 minutes until golden brown and firm to touch.
</li>
<li class="instruction">
For the coating - melt the butter and place in a bowl.
</li>
<li class="instruction">
In a separate bowl, combine the sugar and cinnamon.
</li>
<li class="instruction">
Once the muffins have cooled completely, dunk first in the melted butter and then coat with the cinnamon sugar.
</li>
</ol>
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<a href="http://2.bp.blogspot.com/-E7Z1IubFFO0/UeAVhlfUXgI/AAAAAAAAB-Y/OIu_jXwE10U/s1600/Baked+Doughnut+Muffin+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-E7Z1IubFFO0/UeAVhlfUXgI/AAAAAAAAB-Y/OIu_jXwE10U/s800/Baked+Doughnut+Muffin+2.jpg" /></a></div>
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</div>
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Best eaten fresh.</div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
I will be submitting to Bake Along #43 hosted by <a href="http://mycookinggallery.blogspot.sg/2013/07/cinnamon-sugar-doughnut-muffins-bake.html">Joyce from Kitchen Flavours</a>, </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://mycookinggallery.blogspot.sg/2013/07/cinnamon-sugar-doughnut-muffins-bake.html">Lena from Frozen Wings</a> and <a href="http://bakeforhappykids.blogspot.co.uk/2013/07/vanilla-cinnamon-sugar-doughnut-muffins.html">Zoe from Bake For Happy Kids</a>.</div>
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</div>
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<a href="http://2.bp.blogspot.com/-meyIGeRadb0/UeUqzi9WphI/AAAAAAAAB_E/Z-BbVi5HY5k/s1600/Bake+Along.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-meyIGeRadb0/UeUqzi9WphI/AAAAAAAAB_E/Z-BbVi5HY5k/s1600/Bake+Along.jpg" /></a></div>
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Written by : Angela Darroch</div>
</div>
Anonymoushttp://www.blogger.com/profile/15846810520026421538noreply@blogger.com17tag:blogger.com,1999:blog-2856181378457174327.post-58538709420673280712013-06-27T02:43:00.002-07:002013-10-09T04:52:23.537-07:00STRAWBERRY TARTS<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
This month's <a href="http://bluekitchenbakes.blogspot.co.uk/2013/06/classic-french-challenge-june.html">Classic French challenge</a> is a French fruit tart. Now, in all the times I have visited France I don't think I have ever been tempted to buy one of those glossy, sweet tarts that seem to adorn every French patisserie window that you pass. I think it is the thought of cold custard that has always put me off. So when Jen of <a href="http://bluekitchenbakes.blogspot.co.uk/">Blue Kitchen Bakes</a> set the challenge I decided to give them a go. They were quite easy to make and would make a delicious dessert that would go well with most menus. They were not overly sweet and were very light. </div>
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Delicious!</div>
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</div>
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<a href="http://3.bp.blogspot.com/-IShUFDk0M38/UcwILVWW9mI/AAAAAAAAB7E/QD0czyVVGok/s1600/Strawberry+Tart+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-IShUFDk0M38/UcwILVWW9mI/AAAAAAAAB7E/QD0czyVVGok/s800/Strawberry+Tart+2.jpg" /></a></div>
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</div>
<div class="hrecipe">
<span class="item">
</span><span class="item"><strong>STRAWBERRY TARTS</strong></span><br />
<span class="item">
</span><br />
<span class="item"></span><div class="fn">
<span class="item"><strong></strong> </span></div>
<span class="item">
<div class="fn">
<a href="https://docs.google.com/document/d/1ggeBq3EaNbjmx7kH7g054kHsq3nJqyggPYcKAap4mYg/edit?usp=sharing">For the printable version - click here</a></div>
</span>
<br />
<div class="author">
Yield: <span class="yield">6 small individual tarts</span></div>
<div class="author">
</div>
<strong>Ingredients</strong><br />
<ul>
<li class="ingredient">
<span class="amount">6 individual</span>
<span class="name">sweet shortcrust pastry cases</span>
<a href="http://mygoldenpear.blogspot.co.uk/2013/02/shortcrust-pastry.html">(recipe here)</a></li>
<li class="ingredient">
<span class="amount">4 large</span>
<span class="name">egg yolks</span>
</li>
<li class="ingredient">
<span class="amount">65g</span>
<span class="name">caster sugar</span>
</li>
<li class="ingredient">
<span class="amount">15g</span>
<span class="name">plain flour</span>
</li>
<li class="ingredient">
<span class="amount">15g</span>
<span class="name">cornflour</span>
</li>
<li class="ingredient">
<span class="amount">350ml</span>
<span class="name">full cream milk</span>
</li>
<li class="ingredient">
<span class="amount">1 </span>
<span class="name">vanilla pod</span>
</li>
<li class="ingredient">
<span class="amount">600g</span>
<span class="name">fresh strawberries</span>
</li>
<li class="ingredient">
<span class="amount">1 tblsp</span>
<span class="name">seedless strawberry jam</span>
</li>
</ul>
<strong>Cooking Directions</strong><br />
<ol class="instructions">
<li class="instruction">
Using a sharp knife, split the vanilla pod lengthwise and scrape out the seeds. Add them, along with the pod, to the milk in a saucepan. Bring almost to the boil, being careful not to let it burn.
</li>
<li class="instruction">
Remove the milk from the heat, strain and set to one side.
</li>
<li class="instruction">
In a large mixing bowl, whisk together the egg yolks and sugar until light in colour.
</li>
<li class="instruction">
Add in the flour and cornflour and mix well.
</li>
<li class="instruction">
Slowly pour the hot milk onto the egg mixture, whisking all the time.
</li>
<li class="instruction">
Return the mixture back to the pan and bring back to the boil and simmer for one minute, whisking continuously, or until smooth.
</li>
<li class="instruction">
Remove from the heat and cover with wax paper pressed directly against the surface of the pastry cream to prevent a skin forming.
</li>
<li class="instruction">
Refrigerate until chilled.
</li>
<li class="instruction">
To assemble the tarts - fill the pastry cases about 3/4 full with pastry cream and decorate the top with whole, fresh strawberries or sliced as I have done.
</li>
<li class="instruction">
To glaze the tarts - Heat the strawberry jam until just melted and brush lightly over the strawberries.
</li>
</ol>
</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Dpky-BfBQRg/UchhlPSKHlI/AAAAAAAAB60/3eoOFmAdYek/s1600/Strawberry+Tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Dpky-BfBQRg/UchhlPSKHlI/AAAAAAAAB60/3eoOFmAdYek/s700/Strawberry+Tart.jpg" /></a></div>
<br />
<strong>Notes :</strong><br />
<strong></strong><br />
When making custard I always use a balloon whisk to stir the mixture whilst it is in the pan. This prevents any lumps forming but remember to not use your best non stick pans if you do this. I don't know how many pans I have ruined this way!<br />
<br />
If you think the custard has turned a bit lumpy then pour through a sieve and your problem is solved.<br />
<br />
If you want to prepare the tarts well in advance it is probably best to seal the pastry cases before you add the pastry cream. Brush the baked cases lightly with some egg white and then pop back in the oven for 1 minute to seal. This should prevent a soggy bottom.<br />
<br />
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<a href="http://2.bp.blogspot.com/-7f7ob_N1uWI/UcwJOd9cXdI/AAAAAAAAB7Q/eFenBpL-l6U/s1600/Classic+french.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="113" src="http://2.bp.blogspot.com/-7f7ob_N1uWI/UcwJOd9cXdI/AAAAAAAAB7Q/eFenBpL-l6U/s320/Classic+french.jpg" width="320" /></a></div>
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Written by Angela DarrochAnonymoushttp://www.blogger.com/profile/15846810520026421538noreply@blogger.com22tag:blogger.com,1999:blog-2856181378457174327.post-11371091471839990952013-06-16T08:22:00.000-07:002013-10-09T04:51:31.111-07:00STRAWBERRY & CREAM LAYER CAKE<div class="separator" style="clear: both; text-align: center;">
In the build up to Fathers Day I asked my hubby if he had any preference as to how he would like to spend it. "How about you do the barbecue this week" was the reply. "Uh, ok if that's really what you want" was my less than enthusiastic response "but what if it rains?" "Ok, then I would like a big juicy steak with mushroom sauce and roasted butternut." Now that is more like it but I still wanted something a bit more extravagant. "How about a dessert?" I tried. "Nah, no thanks" and that was that. No fun for me in the kitchen on Fathers Day. Well, that is until I saw the theme for The Sunday Baking Club which is Summer Sunshine Week. </div>
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<a href="http://1.bp.blogspot.com/-zifgcO1WGj0/Ub2049Rp60I/AAAAAAAAB5I/nEEMt8jg1QI/s1600/strawberries+&+Cream+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-zifgcO1WGj0/Ub2049Rp60I/AAAAAAAAB5I/nEEMt8jg1QI/s800/strawberries+&+Cream+2.jpg" /></a></div>
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Now I don't think I've seen the sun all week but summer to me is fresh strawberries and lashings of cream. I had bought this <a href="http://www.squires-shop.com/uk/product/sk-strawberries-designer-transfer-sheet-for-chocolate" rel="nofollow">chocolate transfer sheet</a> from Squires Kitchen a while ago and was desperate to try it out so what more of an excuse does a girl need.</div>
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</div>
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Into the kitchen I went and whipped up a four layer sponge cake but later decided that would just be completely over the top so only used three of the layers. </div>
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I then blended some of the less than perfect strawberries together with some icing sugar and a dash of lemon juice to make a lovely, tangy strawberry sauce.</div>
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I then whipped up some fresh cream and chopped up some fresh strawberries. I layered all this together and then moved on to the fun part.</div>
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I melted some dark chocolate and spread this over the transfer sheet and placed it in the fridge for 10 minutes or so until it set. </div>
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I then removed it from the fridge and peeled the transfer sheet off and revealed the most beautiful piece of chocolate with strawberries on it.</div>
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I broke this up into shards and placed them round my cake.</div>
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I added some whole strawberries on the top and drizzled with some more strawberry sauce and hey presto - a cake full of British Summer goodness.</div>
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</div>
<div style="text-align: center;">
So for all the special Dads out there but especially for my Dad and my hubby</div>
<div style="text-align: center;">
HAPPY FATHERS DAY</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
I used the sponge mixture from <a href="http://www.bbcgoodfood.com/recipes/358609/lemon-curd-and-blueberry-loaf-cake?beta=1&utm_expid=13353178-7">here</a> but only because I like a dense sponge. Any good Victoria sponge recipe will do.</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Tea Time Treats which is hosted by <a href="http://www.whatkatebaked.com/2013/05/june-tea-time-treats.html">What Kate Baked</a> and <a href="http://www.lavenderandlovage.com/">Lavender and Lovage</a> has a theme of layer cakes this month so here we go ....</div>
<div style="text-align: center;">
</div>
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<a href="http://1.bp.blogspot.com/-hk8K6FJ6NHs/Ub3V9aZwntI/AAAAAAAAB5Y/DZh3ECN1Wkc/s1600/Tea+Time+Treats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-hk8K6FJ6NHs/Ub3V9aZwntI/AAAAAAAAB5Y/DZh3ECN1Wkc/s320/Tea+Time+Treats.jpg" width="320" /></a></div>
<div style="text-align: center;">
<br />
I'm also submitting this to <a href="http://www.amummytoo.co.uk/category/food-and-drink/">A Mummy Too's</a> weekly blog hop<br />
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<a href="http://2.bp.blogspot.com/-I46ESgPZUtQ/Ub6rvI_WOQI/AAAAAAAAB5o/PRgI40UtNKQ/s1600/recipe-of-the-week.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-I46ESgPZUtQ/Ub6rvI_WOQI/AAAAAAAAB5o/PRgI40UtNKQ/s1600/recipe-of-the-week.png" /></a></div>
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Anonymoushttp://www.blogger.com/profile/15846810520026421538noreply@blogger.com30tag:blogger.com,1999:blog-2856181378457174327.post-47249369117274137252013-06-13T04:44:00.000-07:002013-10-09T05:06:33.628-07:00LAMB KOFTA CURRY<div class="separator" style="clear: both; text-align: center;">
I've spoken before about my love for hot, spicy food and this lamb kofta is one of my favourite midweek curries. </div>
<div class="separator" style="clear: both; text-align: center;">
The kofta mixture is very versatile - make small meatballs, shallow fry them in oil and serve with chutney or a yoghurt dip as an appetiser, mould them on to skewers and char-grill and serve as a starter or cook them in this curry sauce for a more substantial meal. </div>
<div class="separator" style="clear: both; text-align: center;">
I always make this quantity and then freeze any surplus meatballs and sauce separately, ready for a quick home made meal when I don't feel like going to too much trouble.</div>
<div class="separator" style="clear: both; text-align: center;">
When served with the curry sauce, they are quite spicy but it is easy enough to tone down the chilli if you prefer.</div>
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</div>
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<a href="http://1.bp.blogspot.com/-LDHKKuyIS4c/UYul-njsy3I/AAAAAAAAB1w/Z5J5mXPRdtc/s1600/Lamb+Kofta+Curry+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-LDHKKuyIS4c/UYul-njsy3I/AAAAAAAAB1w/Z5J5mXPRdtc/s800/Lamb+Kofta+Curry+3.jpg" /></a></div>
<br />
<div class="hrecipe">
<span class="item">
<a href="https://docs.google.com/document/d/1gZyytUoX02ixEnDyhZ4NS_EOmUA3nCOEs425yENGDm8/edit?usp=sharing">For the printable version - click here</a></span><br />
</div>
<br />
<div class="hrecipe">
Prep time: <span class="preptime">15 minutes</span></div>
<div class="hrecipe">
Cook time: <span class="cooktime">1 hour</span></div>
<div class="hrecipe">
Total time: <span class="duration">1 hour 15 minutes</span></div>
<div class="hrecipe">
</div>
<div class="hrecipe">
Yield: <span class="yield">6</span></div>
<div class="hrecipe">
</div>
<div class="hrecipe">
<strong>Ingredients</strong></div>
<div class="hrecipe">
<ul>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">small onion, roughly chopped</span>
</li>
<li class="ingredient">
<span class="amount">5 cm piece</span>
<span class="name">of ginger</span>
</li>
<li class="ingredient">
<span class="amount">2</span>
<span class="name">garlic cloves</span>
</li>
<li class="ingredient">
<span class="amount">2</span>
<span class="name">green chillies, seeds removed</span>
</li>
<li class="ingredient">
<span class="amount">15 g</span>
<span class="name">coriander (cilantro) leaves</span>
</li>
<li class="ingredient">
<span class="amount">2 tblsps</span>
<span class="name">plain yoghurt</span>
</li>
<li class="ingredient">
<span class="amount">500 g</span>
<span class="name">minced lamb</span>
</li>
<li class="ingredient">
<span class="amount">2½ tsps </span>
<span class="name">ground cumin</span>
</li>
<li class="ingredient">
<span class="amount">1½ tsps </span>
<span class="name">ground coriander</span>
</li>
<li class="ingredient">
<span class="amount">2 tsps</span>
<span class="name">garam masala</span>
</li>
<li class="ingredient">
¼<span class="amount"> tsp</span>
<span class="name">chilli powder</span>
</li>
<li class="ingredient">
<span class="amount">2½ tsps</span>
<span class="name">salt</span>
</li>
<li class="ingredient">
<span class="amount">½ tsp </span>
<span class="name">black pepper</span>
</li>
</ul>
</div>
<div class="ingredient">
</div>
<ul>
<li class="ingredient"> <strong>For the sauce</strong></li>
<li class="ingredient">
<span class="amount">3 tblsp</span>
<span class="name">ghee or sunflower oil</span>
</li>
<li class="ingredient">
<span class="amount">2 medium</span>
<span class="name">onions, roughly chopped</span>
</li>
<li class="ingredient">
<span class="amount">10 cm piece</span>
<span class="name">of ginger</span>
</li>
<li class="ingredient">
<span class="amount">4</span>
<span class="name">garlic cloves, finely chopped</span>
</li>
<li class="ingredient">
<span class="amount">½ tsp</span>
<span class="name">chilli powder</span>
</li>
<li class="ingredient">
<span class="amount">3 tsp</span>
<span class="name">garam masala</span>
</li>
<li class="ingredient">¼ tsp <span class="name">asafoetida</span></li>
<li class="ingredient">
<span class="amount">4 ripe tomatoes</span>
<span class="name">roughly chopped</span>
</li>
<li class="ingredient">
<span class="amount">1 tblsp</span>
<span class="name">tomato puree</span>
</li>
<li class="ingredient">
<span class="amount">500 ml</span>
<span class="name">lamb stock</span>
</li>
<li class="ingredient">
<span class="amount">1 cinnamon </span>
<span class="name">stick</span>
</li>
<li class="ingredient">
<span class="amount">4 </span>
<span class="name">curry leaves</span>
</li>
<li class="ingredient">
<span class="amount">200 ml</span>
<span class="name">water</span>
</li>
</ul>
<div class="ingredient">
<strong>Cooking Directions</strong></div>
<ol class="instructions">
<li class="instruction">
To make the kofta, blend the onion, ginger, garlic, green chillies and the coriander leaves together in a food processor until they form a paste.
</li>
<li class="instruction">
Put the lamb mince in a bowl, add the paste, yoghurt, spices, salt & pepper and mix well with your hands until thoroughly combined.
</li>
<li class="instruction">
Cover and put in the freezer to rest while you make the sauce.
(You just want it super chilled - not frozen).
</li>
<li class="instruction">
To make the sauce, heat the ghee in a large saucepan and gently fry the onions, garlic and ginger until softened and lightly browned.
</li>
<li class="instruction">
Add the chilli powder, garam masala, and asafoetida and stir well.
</li>
<li class="instruction">
Add the chopped tomatoes and cook for a couple of minutes to release some of the juice.
</li>
<li class="instruction">
Add the stock and tomato puree and season with black pepper.
</li>
<li class="instruction">
Add the cinnamon stick and curry leaves and bring to a simmer.
</li>
<li class="instruction">
Partially cover with a lid and cook for 20 minutes, stirring occasionally.
</li>
<li class="instruction">
Remove the sauce from the heat and discard the cinnamon and curry leaves.
</li>
<li class="instruction">
Blend the sauce until as smooth as possible.
</li>
<li class="instruction">
Return to the heat, add 200 ml water and bring back to a simmer.
</li>
<li class="instruction">
Remove meat mixture from the freezer.
</li>
<li class="instruction">
Using wet hands, shape the mixture into meatballs about the size of a walnut. you should get between 25 and 30.
</li>
<li class="instruction">
Drop all the meatballs gently into the sauce mixture and return to a simmer.
</li>
<li class="instruction">
Cook, uncovered for a further 30 minutes, stirring regularly.
</li>
<li class="instruction">
Serve the meatballs with rice and topped with yoghurt and fresh coriander leaves
</li>
</ol>
<div class="instruction">
</div>
<div class="instruction">
Written by Angela Darroch </div>
<div class="instruction">
</div>
<div class="instruction">
The sauce is adapted from <a href="http://www.bbc.co.uk/food/recipes/lamb_kofta_curry_60692">BBC Food</a>
</div>
<ol class="instructions">
</ol>
Anonymoushttp://www.blogger.com/profile/15846810520026421538noreply@blogger.com10tag:blogger.com,1999:blog-2856181378457174327.post-79671101550888952462013-06-11T07:17:00.001-07:002013-10-09T04:50:29.302-07:00CHOCOLATE MINT BROWNIES<div class="separator" style="clear: both; text-align: center;">
Chocolate and mint is this month's theme for the We Should Cocoa challenge which is run by <a href="http://choclogblog.blogspot.co.uk/p/we-should-cocoa.html">Choclette of Chocolate Log Blog</a> and <a href="http://thechocolatepot.blogspot.co.uk/">Chele over at Chocolate Teapot</a> and which is being hosted this month by Victoria of <a href="http://kickatthepantrydoor.blogspot.co.uk/2013/06/junes-we-should-cocoa-challenge.html">A Kick at the Pantry Door</a>. Now I am not a huge fan of mint and rarely cook with fresh mint but hand me a bar of mint chocolate or a box of After Eight mints and I am a happy bunny. I decided to try and add a mint layer to my usual <a href="http://mygoldenpear.blogspot.co.uk/2012/06/chocolate-brownies.html">brownie recipe</a> but to be honest I wasn't convinced that I would like them, thinking the flavour would be just too strong. How wrong I was - the mint layer is very addictive, subtle and smells so fresh and is lovely together with the rich, fudgy brownie layer and the crisp, dark chocolate layer on top. They are rich and could probably be cut into smaller pieces giving you 18 portions instead of the 9 which I cut but that is up to you. </div>
<div class="separator" style="clear: both; text-align: center;">
The one thing to remember when baking brownies is to take them out the oven when they are still slightly 'sticky' in the middle and they are always better the next day.</div>
<div class="separator" style="clear: both; text-align: center;">
Enjoy!!</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-j9SER4txAqM/Ubb87ssDevI/AAAAAAAAB4M/tUA_KMtKLOw/s1600/Choc+Mint+Brownies+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-j9SER4txAqM/Ubb87ssDevI/AAAAAAAAB4M/tUA_KMtKLOw/s800/Choc+Mint+Brownies+1.jpg" /></a></div>
<br />
<a href="https://docs.google.com/document/d/12GUgaAGbmFxa7gVIXYc7FhzURVsu4Ap-G36V6r7QkjM/edit?usp=sharing">For the printable version - click here</a><br />
<br />
<br />
<div class="hrecipe">
Prep time: <span class="preptime">20 minutes</span></div>
<div class="hrecipe">
Cook time: <span class="cooktime">35 minutes</span></div>
<div class="hrecipe">
Total time: <span class="duration">55 minutes</span></div>
<div class="hrecipe">
<span class="duration"></span> </div>
<div class="hrecipe">
Yield: <span class="yield">9 servings</span></div>
<div class="hrecipe">
<span class="yield"></span> </div>
<br />
<div class="hrecipe">
<strong>Ingredients for Brownie Layer</strong></div>
<div class="hrecipe">
<ul>
<li class="ingredient"><span class="amount">100 g</span> <span class="name">butter</span>
<li class="ingredient"><span class="amount">100 g</span> <span class="name">plain
chocolate</span>
<li class="ingredient"><span class="amount">300 g </span><span class="name">caster
sugar</span>
<li class="ingredient"><span class="amount">pinch</span> <span class="name">of
salt</span>
<li class="ingredient"><span class="amount">2 tsp</span> <span class="name">vanilla
extract</span>
<li class="ingredient"><span class="amount">2</span> <span class="name">large
eggs</span>
<li class="ingredient"><span class="amount">125 g</span> <span class="name">plain
flour</span>
<li class="ingredient"><span class="amount">2 tblsp</span> <span class="name">cocoa
powder</span> </li>
</li>
</li>
</li>
</li>
</li>
</li>
</li>
</ul>
</div>
<div class="ingredient">
</div>
<div class="ingredient">
<strong>Ingredients for Mint Layer</strong>
</div>
<div class="ingredient">
</div>
<li class="ingredient"><span class="amount">30 g</span> soft butter
<li class="ingredient"><span class="amount">100 g</span> <span class="name">icing sugar</span>
<li class="ingredient"><span class="amount">1 tblsp natural yogurt</span>
<li class="ingredient"><span class="amount"><span class="amount"><span class="amount">½</span></span> tsp</span> <span class="name">peppermint essence</span>
<li class="ingredient"><span class="amount">green food colouring</span></li>
<div class="ingredient">
<span class="amount"></span> </div>
<div class="ingredient">
<span class="amount"><strong>Ingredients for Chocolate Layer</strong></span></div>
<div class="ingredient">
<span class="amount"></span><span class="amount"><strong></strong></span> </div>
<span class="name">
<li class="ingredient"><span class="amount">100 g</span> dark chocolate
<li class="ingredient"><span class="amount">15 g</span> <span class="name">butter</span></li>
<div class="ingredient">
<span class="amount"></span> </div>
</li>
</span><div class="ingredient">
<strong></strong> </div>
<strong>Cooking
Directions</strong><br />
<br />
<ol class="instructions">
<li class="instruction">Preheat the oven to 180 degrees.
<li class="instruction">Butter and line the base of an 18cm square tin with
greaseproof paper.
<li class="instruction">Melt the butter and chocolate over a pan of simmering
water. Remove from the heat and cool slightly.
<li class="instruction">Stir in the sugar, salt and vanilla.
<li class="instruction">Add the eggs, one at a time, stirring well until blended.
<li class="instruction">Add the flour and cocoa and beat for 30 seconds until
smooth.
<li class="instruction">Spoon the mixture into the tin and bake for 35 - 40 minutes. If you insert a skewer it should come out slightly sticky. </li>
<li class="instruction">While the brownies are baking prepare the mint layer by adding the butter, icing sugar and yogurt to a mixing bowl and beat with a mixer until soft and creamy. </li>
<li class="instruction">Add the peppermint essence a bit at a time, tasting as you go. Different brands have different strengths and you don't want to overdo the flavour.</li>
<li class="instruction">Add the food colouring, drop by drop and mix well until you have a nice, soft green.</li>
<li class="instruction">Once the brownies have cooled down completely, spread the mint layer over the top. I found it easier to leave them in the tin to do this.</li>
<li class="instruction">Place in the refrigerator to set while you prepare the chocolate layer.</li>
<li class="instruction">Melt the chocolate and butter in the microwave or in a bowl over a pan of simmering water.</li>
<li class="instruction">Cool slightly and then spread over the mint layer. </li>
<li class="instruction">Leave to cool until the chocolate layer has set.</li>
<li class="instruction">To cut into slices it is easier to dip your knife into hot water to prevent the chocolate layer from cracking.</li>
</li>
</li>
</li>
</li>
</li>
</li>
</ol>
<div class="instruction">
</div>
<ol class="instructions">
</ol>
<div class="instruction">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Wv8zxwEQHLc/UbcnIkyC8bI/AAAAAAAAB4c/P3QeH6IT6i0/s1600/We_Should_Cocoa_V3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Wv8zxwEQHLc/UbcnIkyC8bI/AAAAAAAAB4c/P3QeH6IT6i0/s1600/We_Should_Cocoa_V3.jpg" /></a></div>
<a href="http://2.bp.blogspot.com/-Wv8zxwEQHLc/UbcnIkyC8bI/AAAAAAAAB4c/P3QeH6IT6i0/s1600/We_Should_Cocoa_V3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<a href="http://2.bp.blogspot.com/-Wv8zxwEQHLc/UbcnIkyC8bI/AAAAAAAAB4c/P3QeH6IT6i0/s1600/We_Should_Cocoa_V3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> </a></div>
<div class="instruction">
</div>
<div class="instruction">
** The mint layer was adapted from <a href="http://mygoldenpear.blogspot.co.uk/2012/06/chocolate-brownies.html">The Joy of Baking.com</a></div>
<div class="instruction">
</div>
<div class="instruction">
</div>
<div align="center">
</div>
<br />
<br />
<br /></li>
</li>
</li>
</li>
Anonymoushttp://www.blogger.com/profile/15846810520026421538noreply@blogger.com23tag:blogger.com,1999:blog-2856181378457174327.post-44732304399264242542013-06-07T07:56:00.000-07:002013-10-09T04:49:13.015-07:00FLUFFY PUFF PUFFS - REVIEW<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-8UkmPNUc6e8/UazBZY_tLjI/AAAAAAAAB3k/jw9i79TRUzI/s1600/marshmallows3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-8UkmPNUc6e8/UazBZY_tLjI/AAAAAAAAB3k/jw9i79TRUzI/s800/marshmallows3.jpg" /></a></div>
<br />
<div style="text-align: center;">
I was recently sent a little goodie bag of soft, fluffy gourmet marshmallows from an online company called Fluffy Puff Puffs. I've only ever had the standard pink and white marshmallows which you find in the supermarket and more recently I attempted to make my own which you can <a href="http://mygoldenpear.blogspot.co.uk/2013/03/marshmallows.html">see here</a>. </div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
The company have a good selection of flavours and are continually adding new ones. I was sent Lime Punch, Love Currant, Sugar & Spice and Raspberry. My favourite was definitely the Sugar & Spice which reminded me of eating <a href="http://mygoldenpear.blogspot.co.uk/2012/05/snickerdoodles.html">Snickerdoodles</a> as a child. They are coated in sugar which gives them a nice crunch in contrast to the soft, fluffy mallow. My least favourite was the Lime Punch and I think it had more to do with the colour than the flavour. It is very, very green which to me was just a bit off putting. The Raspberry and the Love Currant were both nicely flavoured. There are no preservatives so the shelf life is quite short - which just means you have to eat them all up quickly. I did look up to see what they use for food colouring and they use the PME food colouring range which is between 85 - 100% natural. PME do however use E133 (Brilliant Blue) in some of the colours which I know can be a problem for some people.</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
These little puffs of sweetness would make a lovely and unusual gift for someone with a sweet tooth. If you fancy trying Salted Caramel marshmallows (why, why didn't I get this one??), or marshmallows drizzled with chocolate then pop over to their <a href="http://www.fluffypuffpuffs.com/" rel="nofollow">website</a> to see all the lovely flavours available.</div>
<div style="text-align: center;">
</div>
<em></em><br />
<em>I was sent a free sample and was not paid for this post. All opinions are my own.</em>Anonymoushttp://www.blogger.com/profile/15846810520026421538noreply@blogger.com1tag:blogger.com,1999:blog-2856181378457174327.post-86268546036844687912013-05-06T05:35:00.000-07:002013-10-09T04:43:27.331-07:00TOFFEE CUPCAKES<div class="separator" style="clear: both; text-align: center;">
The latest theme for the Bake Along challenge is Celebration Cupcakes. </div>
<div class="separator" style="clear: both; text-align: center;">
The girls have been baking together for two years now and I wish them well for the next year and look forward to joining in many more bake along events.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
I wanted to make something that was a little bit indulgent as that is what I associate with a celebration. The cupcakes themselves are standard vanilla cupcakes so feel free to use your own tried and tested recipe if you have one. The toffee cream is super indulgent and once you add a bit of caramel sauce over the top you have something worthy of any celebration.</div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
We had nothing in particular to celebrate but it didn't stop us from enjoying every little morsel.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-6y5vQaUJ9cM/UYVMtnH5NaI/AAAAAAAAB0g/5R1sTaar2B8/s1600/Toffee+cupcakes1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-6y5vQaUJ9cM/UYVMtnH5NaI/AAAAAAAAB0g/5R1sTaar2B8/s850/Toffee+cupcakes1.jpg" /></a></div>
<br />
<div class="hrecipe">
<span class="item">
<a href="https://docs.google.com/document/d/1NsV5vgOtDkZ7o7loGYT31ROQwkN4WDJg5MHDjMNIMaQ/edit?usp=sharing">For the printable version - click here</a></span></div>
<span class="item"></span><br />
<span class="item"></span><br />
<div class="fn">
Prep time: <span class="preptime">20 minutes</span></div>
<div class="hrecipe">
Cook time: <span class="cooktime">20 minutes</span></div>
<div class="hrecipe">
Total time: <span class="duration">40 minutes</span></div>
<div class="hrecipe">
</div>
<div class="hrecipe">
Yield: <span class="yield">8 large or 12 small cupcakes</span></div>
<div class="hrecipe">
</div>
<div class="hrecipe">
<strong>Ingredients</strong></div>
<div class="hrecipe">
<ul>
<li class="ingredient">
<span class="amount">225 g</span>
<span class="name">plain flour</span>
</li>
<li class="ingredient">
<span class="amount">110 g</span>
<span class="name">caster sugar</span>
</li>
<li class="ingredient">
<span class="amount">2 tsp</span>
<span class="name">baking powder</span>
</li>
<li class="ingredient">
<span class="amount">1 egg,</span>
<span class="name">beaten</span>
</li>
<li class="ingredient">
<span class="amount">150 ml </span>
<span class="name">milk</span>
</li>
<li class="ingredient">
<span class="amount">50 ml</span>
<span class="name">sunflower oil</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp </span>
<span class="name">vanilla extract</span>
</li>
</ul>
</div>
<div class="ingredient">
</div>
<ul>
<li class="ingredient">
<span class="amount">Caramel </span>
<span class="name">sauce</span>
<a href="http://mygoldenpear.blogspot.co.uk/2012/05/caramel-sauce.html">see here for recipe</a></li>
</ul>
<div class="ingredient">
</div>
<ul>
<li class="ingredient">
<strong>For the toffee cream</strong></li>
<li class="ingredient">
<span class="amount">110 g</span>
<span class="name">sugar</span>
</li>
<li class="ingredient">
<span class="amount">2 tblsp</span>
<span class="name">water</span>
</li>
<li class="ingredient">
<span class="amount">400 ml </span>
<span class="name">cream</span>
</li>
</ul>
<div class="ingredient">
</div>
<strong>Cooking Directions</strong><br />
<ol class="instructions">
<li class="instruction">
Preheat the oven to 200C, 400F, Gas 6.
</li>
<li class="instruction">
Arrange 8 - 12 paper cases in baking tin.
</li>
<li class="instruction">
Sift the flour, sugar and baking powder into a mixing bowl.
</li>
<li class="instruction">
Whisk together the egg, milk, oil and vanilla.
</li>
<li class="instruction">
Stir in the dry ingredients until combined.
</li>
<li class="instruction">
Spoon the mixture into the paper cases and bake for 20 minutes until golden brown.
</li>
<li class="instruction">
Cool in the tin for 5 minutes.
</li>
<li class="instruction">
To make the toffee cream, heat the sugar and water in a pan over a medium heat until the sugar has dissolved. You should not need to stir.
</li>
<li class="instruction">
Continue cooking, and again do not stir, until the sugar turns a golden amber.
</li>
<li class="instruction">
Remove from the heat.
</li>
<li class="instruction">
Slowly pour the cream into the pan. It will bubble up but not enough to spill over the edge of the pan.
</li>
<li class="instruction">
Stir until well combined.
</li>
<li class="instruction">
Chill well, stirring occasionally.
</li>
<li class="instruction">
Whisk the toffee cream until soft peaks form.
</li>
<li class="instruction">
Arrange the toffee cream over the top of the cupcakes.
</li>
<li class="instruction">
Drizzle with caramel sauce and serve.
</li>
</ol>
<div class="instruction">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-pibuv7pEBGs/UYeZAa9-RsI/AAAAAAAAB04/M7CpPOcIB4o/s1600/Toffee+cupcakes2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-pibuv7pEBGs/UYeZAa9-RsI/AAAAAAAAB04/M7CpPOcIB4o/s800/Toffee+cupcakes2.jpg" /></a></div>
<div class="instruction">
</div>
<ol class="instructions"><div style="text-align: center;">
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A happy 2nd birthday to the Bake Along girls, </div>
<div style="text-align: center;">
<a href="http://bakeforhappykids.blogspot.com.au/">Zoe, of Bake for Happy Kids,</a> <a href="http://mycookinggallery.blogspot.hk/">Joyce of Kitchen Flavours</a> and <a href="http://mycookinggallery.blogspot.hk/">Lena of Frozen Wings</a></div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-7cMtL_r_ZG0/UYeeL3JvUcI/AAAAAAAAB1I/BdFQYXY-Lds/s1600/Bake+Along.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-7cMtL_r_ZG0/UYeeL3JvUcI/AAAAAAAAB1I/BdFQYXY-Lds/s1600/Bake+Along.jpg" /></a></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
</div>
<div style="text-align: left;">
Written by : Angela Darroch</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
</div>
</ol>
Anonymoushttp://www.blogger.com/profile/15846810520026421538noreply@blogger.com28tag:blogger.com,1999:blog-2856181378457174327.post-35444179447069078382013-04-29T02:09:00.000-07:002013-10-09T04:42:25.155-07:00TRES LECHES CAKE<div class="separator" style="clear: both; text-align: center;">
If I had to name my top guilty pleasure it would have to be dairy products. From a simple cheese sandwich accompanied with a cold glass of milk to a fresh scone topped with jam and clotted cream and then of course there is hot toast dripping with salted butter. I could go on and on... I'm very much aware that these all have to be eaten in moderation but that is what a guilty pleasure is all about - you know it's bad for you but you just can't help yourself. Well you can imagine my delight when I saw that the latest theme for Bake Along is Tres Leches cake. </div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-UW3lsi1LASY/UXp2q1O9rRI/AAAAAAAABzc/zAa5xT2nEPA/s1600/Tres+Leche+Cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-UW3lsi1LASY/UXp2q1O9rRI/AAAAAAAABzc/zAa5xT2nEPA/s800/Tres+Leche+Cake+2.jpg" /></a></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
I had never heard of it before and on further reading discovered it to be a light sponge cake soaked in not one, not two but three different kinds of milk. I am not a fan of soggy desserts and couldn't imagine that this cake would not have a 'soggy bottom' and was intrigued enough to give it a go. You definitely have to leave it soaking overnight to avoid the soggy texture and even after that the ends were still a little wet <em>BUT </em>it was delicious. The final result is more sticky than wet and you will find yourself seeking out the wet bits because they are so moreish. As a family we very seldom finish off a whole cake but this one disappeared in a flash. I even discovered my hubby had had a sneaky slice and that is very unusual as he does not have a sweet tooth. Most of the recipes I had seen suggested serving with cream and fresh fruit and it was good this way but I think I preferred it just on its own.</div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-y9Hms5maq34/UXp2szrQMAI/AAAAAAAABzk/kZuSmc49frc/s1600/Tres+Leche+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-y9Hms5maq34/UXp2szrQMAI/AAAAAAAABzk/kZuSmc49frc/s700/Tres+Leche+Cake.jpg" /></a></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
A very delicious, sticky and surprisingly light Latin American treat.</div>
<div style="text-align: center;">
</div>
<div class="hrecipe">
<span class="item">
<a href="https://docs.google.com/document/d/1UVV8QZxnyMVtC9hQCkp5xQIjylDg_F94xJGc1ej0Xnw/edit?usp=sharing">For the printable version - click here</a></span> </div>
<span class="item"></span><br />
<span class="item"></span><br />
<span class="item"></span><br />
<span class="item"></span><div class="fn">
<span class="item">TRES LECHES CAKE</span></div>
<span class="item">
</span><br />
<div class="hrecipe">
Prep time: <span class="preptime">25 minutes</span></div>
<div class="hrecipe">
Cook time: <span class="cooktime">35 minutes plus resting time</span></div>
<div class="hrecipe">
Total time: <span class="duration">1 hour plus resting time</span></div>
<div class="hrecipe">
<br /></div>
<div class="hrecipe">
Yield: <span class="yield">6 - 12 depending on size of slices</span></div>
<div class="hrecipe">
<br /></div>
<div class="hrecipe">
<strong>Ingredients</strong></div>
<div class="hrecipe">
<ul>
<li class="ingredient">
<span class="amount">4 large</span>
<span class="name">eggs, separated</span>
</li>
<li class="ingredient">
<span class="amount">200g</span>
<span class="name">caster sugar</span>
</li>
<li class="ingredient">
<span class="amount">200g</span>
<span class="name">plain flour</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp </span>
<span class="name">baking powder</span>
</li>
<li class="ingredient">
<span class="amount">100ml</span>
<span class="name">milk</span>
</li>
<li class="ingredient">
<span class="amount">½ tsp </span>
<span class="name">vanilla extract</span>
</li>
<li class="ingredient">
<span class="amount">200g (½ standard tin)</span>
<span class="name">sweetened condensed milk</span>
</li>
<li class="ingredient">
<span class="amount">200g (½ standard tin)</span>
<span class="name">evaporated milk</span>
</li>
<li class="ingredient">
<span class="amount">200ml</span>
<span class="name">single cream</span>
</li>
</ul>
</div>
<div class="ingredient">
<strong></strong> </div>
<strong>Cooking Directions</strong><br />
<ol class="instructions">
<li class="instruction">
Preheat oven to 180°C/350°F/Gas 4.
</li>
<li class="instruction">
Grease and line a 23cm/9in square cake tin.
</li>
<li class="instruction">
Beat the egg yolks with 2/3 of the sugar on high speed until the yolks are pale and creamy.
</li>
<li class="instruction">
Add the milk and vanilla extract and combine well.
</li>
<li class="instruction">
Add the flour and baking powder to your mixture and stir very gently until combined.
</li>
<li class="instruction">
Beat the egg whites on high speed until soft peaks form. Add the remaining sugar and beat until egg whites are stiff.
</li>
<li class="instruction">
Fold the egg white mixture into the batter very gently until just combined.
</li>
<li class="instruction">
Pour into prepared tin and bake for 35 - 40 minutes until a skewer comes out clean.
</li>
<li class="instruction">
While the cake is baking - combine the condensed milk, evaporated milk, and cream in a small bowl.
</li>
<li class="instruction">
As soon as the cake comes out the oven, prick all over with a skewer and slowly pour over your milk mixture. (I left my cake in the tin).
</li>
<li class="instruction">
Leave the cake overnight (in the fridge) to absorb all the liquid. (I turned my cake over once during this time so that any excess liquid drained back down into the cake).
</li>
<li class="instruction">
Decorate with whipped cream and fresh fruit or just serve as is.
</li>
</ol>
<br />
<a href="http://3.bp.blogspot.com/-oAC0uMvDB0k/UXp2v3XZxdI/AAAAAAAABzs/uwV-WInpVoM/s1600/Tres+Leche+Cake+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-oAC0uMvDB0k/UXp2v3XZxdI/AAAAAAAABzs/uwV-WInpVoM/s700/Tres+Leche+Cake+3.jpg" /></a><br />
<br />
Adapted from <a href="http://www.bbc.co.uk/food/recipes/tres_leches_cake_52393">BBC Food</a><br />
<span style="color: #38761d;"></span><br />
<span style="color: #38761d;"><span style="color: black;">I am very happy to finally be able to submit a post to Bake Along which is hosted by <a href="http://bakeforhappykids.blogspot.hk/">Zoe of Bake for Happy Kids</a>, <a href="http://mycookinggallery.blogspot.hk/">Joyce of My Kitchen Flavours</a> and <a href="http://herfrozenwings.blogspot.hk/">Lena of Frozen Wings</a>.</span></span><br />
<span style="color: #38761d;"><span style="color: black;"></span></span><br />
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<a href="http://4.bp.blogspot.com/-sykEyJtfnMQ/UXqwL-yZQ3I/AAAAAAAABz8/Wqlg9XBw0Wc/s1600/Bake+Along.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-sykEyJtfnMQ/UXqwL-yZQ3I/AAAAAAAABz8/Wqlg9XBw0Wc/s1600/Bake+Along.jpg" /></a></div>
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<!-- end InLinkz script -->Anonymoushttp://www.blogger.com/profile/15846810520026421538noreply@blogger.com21tag:blogger.com,1999:blog-2856181378457174327.post-75404161861464536152013-04-15T08:56:00.001-07:002013-10-09T04:41:19.523-07:00BLUEBERRY & LIME ICE CREAM<div class="separator" style="clear: both; text-align: center;">
There was a palpable excitement in the air. The sun was shining, the sky was blue and the air was warm. The kids swapped their socks and trainers for flip flops, summer shorts were donned and the water pistols were dusted off. My hubby retrieved the barbecue from the depths of the shed and spent a couple of hours cleaning it ready for his first barbie of the year. The ice cream was in the freezer, the salad tossed, the meat sizzling and the wine poured. This was what we had all been waiting for - the start of our long overdue summer. We raised our glasses to toast a long, happy summer and that's when we felt it. Rain - not just a few drops but enough that we had to abandon our barbecue and dash indoors - wet and miserable once more. </div>
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Oh the joys of a British summer!!</div>
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I had made this blueberry and lime ice cream as a treat for the kids and we still managed to enjoy it but probably not quite the same as if the sun had still been shining. The addition of lime makes it deliciously refreshing and it really is a quick dessert if you have an ice cream maker. If you don't have an ice cream maker then it is still possible to make - it just takes a bit longer. All you need to do is place your bowl of mixture into the freezer for an hour, remove and whisk until smooth. Return it to the freezer again for another hour, remove and whisk again. Transfer the mixture to a rigid container and return to the freezer. Before serving, move to the fridge for 30 minutes to soften. I save all the soft and squidgy blueberries that the kids refuse to eat by storing them in the freezer until I have enough to make this ice cream. For this reason I am going to submit this post to <a href="http://tangolikeraindrop.blogspot.co.uk/2013/04/no-waste-food-challenge-fruit.html">Turquoise Lemons - No Waste Food Challenge</a> which has a theme of fruit this month and is being hosted by Elizabeth over at the lovely <a href="http://tangolikeraindrop.blogspot.co.uk/">Elizabeth's Kitchen</a></div>
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<a href="http://3.bp.blogspot.com/-EtvQr8ELyP8/UWvxVcIGt_I/AAAAAAAABy8/aQ2wYx8xiOk/s1600/Blueberry+and+Lime+Ice+cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-EtvQr8ELyP8/UWvxVcIGt_I/AAAAAAAABy8/aQ2wYx8xiOk/s750/Blueberry+and+Lime+Ice+cream.jpg" /></a></div>
<div class="hrecipe">
<span class="item">
</span><br />
</div>
<div class="hrecipe">
<a href="https://docs.google.com/document/d/1jr1xsxfUmcknEo8Nm10tYDFSsju6Nas9uKOGJBhEFwA/edit?usp=sharing">For the printable version - click here</a> </div>
<span class="item"></span><br />
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<span class="item"></span><div class="fn">
<span class="item"><strong>Blueberry & Lime Ice Cream</strong></span></div>
<span class="item">
<div class="hrecipe">
</div>
</span><br />
<div class="hrecipe">
Prep time: <span class="preptime">20 minutes</span></div>
<div class="hrecipe">
Total time: <span class="duration">20 minutes plus freezing time</span></div>
<div class="hrecipe">
<br /></div>
<div class="hrecipe">
Yield: <span class="yield">4 - 6</span></div>
<div class="hrecipe">
<br /></div>
<div class="hrecipe">
<strong>Ingredients</strong></div>
<div class="hrecipe">
<ul>
<li class="ingredient">
<span class="amount">2 </span>
<span class="name">limes</span>
</li>
<li class="ingredient">
<span class="amount">140g</span>
<span class="name">caster sugar</span>
</li>
<li class="ingredient">
<span class="amount">150g</span>
<span class="name">blueberries</span>
</li>
<li class="ingredient">
<span class="amount">200ml</span>
<span class="name">coconut cream</span>
</li>
<li class="ingredient">
<span class="amount">284ml</span>
<span class="name">double cream</span>
</li>
</ul>
</div>
<div class="ingredient">
</div>
<strong>Cooking Directions</strong><br />
<ol class="instructions">
<li class="instruction">
Finely grate the zest from 1 of the limes and squeeze the juice from both.
</li>
<li class="instruction">
Add the zest, juice and sugar to a pan and heat gently until the sugar has dissolved.
</li>
<li class="instruction">
Add the blueberries to the pan and heat gently for a further couple of minutes.
</li>
<li class="instruction">
Leave mixture to cool.
</li>
<li class="instruction">
Stir in the coconut cream and blitz quickly with a hand blender to mix thoroughly.
</li>
<li class="instruction">
Whip the cream in a bowl until it just holds its shape.
</li>
<li class="instruction">
Stir the cream into the blueberry mixture.
</li>
<li class="instruction">
Churn in your ice cream maker until thick.
</li>
<li class="instruction">
Transfer the mixture to a container and freeze until required.
</li>
<li class="instruction">
Before serving, transfer to the fridge for 30 minutes to soften.
</li>
</ol>
<div class="instruction">
Written by Angela Darroch<br />
Recipe adapted from BBC Good Food - May 2003</div>
<div class="instruction">
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<a href="http://2.bp.blogspot.com/-QKJx-ShRtIM/UWwhwMqbNJI/AAAAAAAABzM/sMgW0Bk2b9E/s1600/2734247.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-QKJx-ShRtIM/UWwhwMqbNJI/AAAAAAAABzM/sMgW0Bk2b9E/s1600/2734247.jpg" /></a></div>
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Anonymoushttp://www.blogger.com/profile/15846810520026421538noreply@blogger.com23tag:blogger.com,1999:blog-2856181378457174327.post-5948240724831911242013-04-05T05:56:00.002-07:002013-10-09T04:40:12.845-07:00KASHMIRI CHICKEN<div class="separator" style="clear: both; text-align: center;">
Many, many moons ago when I lived on my own I used to treat myself to some deliciously hot and spicy curries. The kind of curry that clears your sinuses and leaves your mouth numb for hours after. That all changed when I met my husband. He was a meat and two veg man and so as to not scare him off I toned down my taste for all things spicy. Next came the kids and once again I have had to change the way I cook a curry. There is now almost no heat, just the delicious mix of different spices. How I love a curry takeaway these days when I can order my very own vindaloo. </div>
<div class="separator" style="clear: both; text-align: center;">
This recipe for Kashmiri Chicken is one that we all love. It is definitely not a hot curry but the combination of cardamom, chilli and paprika are delicious. My 4 year old describes it as "the curry I can't get enough of." As a Mum, that is music to my ears.</div>
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<a href="http://3.bp.blogspot.com/-A4VJxXSf4ak/UVrkkFr6jvI/AAAAAAAAByQ/Cj6ong-UUSw/s1600/Kashmiri+Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-A4VJxXSf4ak/UVrkkFr6jvI/AAAAAAAAByQ/Cj6ong-UUSw/s800/Kashmiri+Chicken.jpg" /></a></div>
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</div>
<a href="https://docs.google.com/document/d/1Dj3MoTU2F6S9og0gaQjO68Xyk8P9jhxvIvB02qoBCCw/edit?usp=sharing">For the printable version - click here</a><br />
<div class="hrecipe">
<span class="item">
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<span class="item"></span><div class="fn">
<span class="item"><strong>Kashmiri Chicken</strong></span></div>
<span class="item">
<div class="hrecipe">
</div>
</span><br />
<div class="hrecipe">
Prep time: <span class="preptime">5 minutes</span></div>
<div class="hrecipe">
Cook time: <span class="cooktime">25 minutes</span></div>
<div class="hrecipe">
Total time: <span class="duration">30 minutes</span></div>
<div class="hrecipe">
</div>
<div class="hrecipe">
Yield: <span class="yield">4</span></div>
<div class="hrecipe">
</div>
<div class="hrecipe">
<strong>Ingredients</strong></div>
<div class="hrecipe">
<ul>
<li class="ingredient">
<span class="amount">25g</span>
<span class="name">ghee or butter</span>
</li>
<li class="ingredient">
<span class="amount">2 large onions,</span>
<span class="name">thinly <strong>sliced</strong></span>
</li>
<li class="ingredient">
<span class="amount">10 whole</span>
<span class="name">peppercorns</span>
</li>
<li class="ingredient">
<span class="amount">seeds from</span>
<span class="name">10 cardamom pods, crushed</span>
</li>
<li class="ingredient">
<span class="amount">small</span>
<span class="name">cinnamon stick</span>
</li>
<li class="ingredient">
<span class="amount">small knob of fresh root ginger,</span>
<span class="name">peeled and finely chopped</span>
</li>
<li class="ingredient">
<span class="amount">2 garlic cloves,</span>
<span class="name">finely chopped</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">chilli powder</span>
</li>
<li class="ingredient">
<span class="amount">2 tsps</span>
<span class="name">paprika</span>
</li>
<li class="ingredient">
<span class="amount">600 g</span>
<span class="name">skinless chicken breasts, chopped into bite size pieces</span>
</li>
<li class="ingredient">
<span class="amount">100 g</span>
<span class="name">frozen peas</span>
</li>
<li class="ingredient">
<span class="amount">250 ml</span>
<span class="name">natural yogurt</span></li>
</ul>
</div>
<div class="ingredient">
</div>
<div class="ingredient">
</div>
<strong>Cooking Directions</strong><br />
<ol class="instructions">
<li class="instruction">
Melt the ghee or butter in a wok. Add the onions, peppercorns, crushed cardamom seeds and cinnamon and fry for about 8 - 10 minutes, stirring occasionally, until the onions are golden.
</li>
<li class="instruction">
Add the ginger, garlic, chilli powder, paprika and salt to taste and fry for a further 2 minutes, stirring occasionally.
</li>
<li class="instruction">
Add the chicken pieces and fry until they are evenly browned and cooked through.
</li>
<li class="instruction">
Add the peas and fry until cooked.
</li>
<li class="instruction">
Gradually add the yogurt, stirring constantly until heated through.
</li>
<li class="instruction">
If sauce is too thick, add a touch of water to thin it out.
</li>
<li class="instruction">
Serve hot with rice and lime wedges.
</li>
</ol>
<div class="instruction">
</div>
<div class="instruction">
** The curry does tend to curdle when adding the yogurt but I find if I leave it to cool down and then reheat again, the sauce blends together but you will need to add some water to thin it out a bit. </div>
<ol class="instructions">
Written by : Angela Darroch</ol>
Anonymoushttp://www.blogger.com/profile/15846810520026421538noreply@blogger.com12tag:blogger.com,1999:blog-2856181378457174327.post-29359258163252228692013-03-21T04:08:00.000-07:002013-10-09T04:38:34.432-07:00SAUSAGE STROGANOFF<div class="separator" style="clear: both; text-align: center;">
Just over two years ago I gave up my job in the city to be a stay at home Mum. It was not an easy decision to make as I have always loved my work but with rising child care costs, extortionate travel costs and the stress of trying to work full time and look after a young family we knew we had to make some changes to our lifestyle. Without a doubt the decision to stay at home has been the right one but, and it is a big but, the financial implications have been hard. My children are happy and love having their Mum around and both are blissfully unaware of the constant budgeting, re budgeting, planning and worry that goes with being on a tight budget. It has been easy to cut out the restaurant meals, trips to the movies, overseas holidays and replace them with cheaper alternatives but what I really try hard not to compromise on is good, home cooked meals. I may not be able to use the best cuts of meat anymore or to try out all the new exotic fruit and veg that is now so readily available but if you look around, there are always cheaper alternatives which can often be just as tasty and are probably more local and in season. It was while I was going through my pile of recipe cuttings that I found this recipe for Sausage Stroganoff. I have no idea where it originates from but has probably been pulled out of one of my South African magazines from about 15 years ago. It is a much cheaper alternative to the original beef or pork stroganoffs. I buy good quality sausages which contain over 85% pork at a cost of £2.50 and can easily feed the four of us. It is simple, quick, cheap and tasty - definitely worth a try.</div>
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<a href="http://2.bp.blogspot.com/-bUAw3Jd1CBk/UUcWJCAXx9I/AAAAAAAABwc/mAzpb-anRTA/s1600/sausage+casserole2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-bUAw3Jd1CBk/UUcWJCAXx9I/AAAAAAAABwc/mAzpb-anRTA/s850/sausage+casserole2.jpg" /></a></div>
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<span class="item">
</span></div>
<div class="hrecipe">
<span class="item"><a href="https://docs.google.com/document/d/1Pd7qMVfbaIKDJAvVKPbBCq_Vh-_9s0XFYSIp8kGmp-Y/edit?usp=sharing">For the printable version - click here</a></span></div>
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<span class="item"><strong>Sausage Stroganoff</strong></span></div>
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<div class="hrecipe">
<br /></div>
<div class="hrecipe">
Prep time: <span class="preptime">10 minutes</span></div>
<div class="hrecipe">
Cook time: <span class="cooktime">15 minutes</span></div>
<div class="hrecipe">
Total time: <span class="duration">25 minutes</span></div>
<div class="hrecipe">
<br /></div>
<div class="hrecipe">
Yield: <span class="yield">4</span></div>
<div class="hrecipe">
<br /></div>
<div class="hrecipe">
<strong>Ingredients</strong></div>
<div class="hrecipe">
<ul>
<li class="ingredient">
<span class="amount">1 tblsp</span>
<span class="name">olive oil</span>
</li>
<li class="ingredient">
<span class="amount">8</span>
<span class="name">pork sausages</span>
</li>
<li class="ingredient">
<span class="amount">4</span>
<span class="name">bacon rashers, chopped</span>
</li>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">onion, chopped finely</span>
</li>
<li class="ingredient">
<span class="amount">2</span>
<span class="name">garlic cloves, chopped finely</span>
</li>
<li class="ingredient">
<span class="amount">500 g</span>
<span class="name">mushrooms, sliced</span>
</li>
<li class="ingredient">
<span class="amount">250 ml</span>
<span class="name">beef stock</span>
</li>
<li class="ingredient">
<span class="amount">60 ml </span>
<span class="name">tomato paste</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">smoked paprika</span>
</li>
<li class="ingredient">
<span class="amount">60 ml</span>
<span class="name">plain yogurt</span></li>
</ul>
</div>
<div class="ingredient">
</div>
<div class="ingredient">
<strong>Cooking Directions</strong></div>
<ol class="instructions">
<li class="instruction">
Grill or lightly fry sausages until cooked and nicely browned.
</li>
<li class="instruction">
Slice each sausage into 3 or 4 pieces and set to one side.
</li>
<li class="instruction">
Add olive oil to a frying pan and fry onions until soft.
</li>
<li class="instruction">
Add bacon and garlic to pan and continue to fry until bacon is cooked.
</li>
<li class="instruction">
Add mushrooms and continue to fry for approximately 5 minutes or until mushrooms are soft.
</li>
<li class="instruction">
Add beef stock, tomato paste and paprika and bring to a simmer, stirring well.
</li>
<li class="instruction">
Add cooked sausage pieces and continue to simmer for a couple of minutes.
</li>
<li class="instruction">
Stir in yogurt, mix well until heated through.
</li>
<li class="instruction">
Serve with mashed potato or rice.
</li>
</ol>
<div class="instruction">
</div>
<div class="instruction">
I am entering this dish into this month's Random Recipe challenge over at <a href="http://www.belleaukitchen.com/2013/03/random-recipes-26-cuttings-memories-and.html">Belleau Kitchen</a> which is cuttings, memories and clippings.</div>
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<a href="http://2.bp.blogspot.com/-hMP1Zh5uPIc/UUroLhdfWTI/AAAAAAAABww/r9OVcLSdYCg/s1600/randomrecipes2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-hMP1Zh5uPIc/UUroLhdfWTI/AAAAAAAABww/r9OVcLSdYCg/s1600/randomrecipes2.jpg" /></a></div>
<div class="instruction">
<br />
and as it is also a budget version of a well know dish I am going to enter into this month's <a href="http://fussfreeflavours.com/2013/03/credit-crunch-munch-march/">Credit Crunch Munch blop hop</a> wish is hosted by both Helen of <a href="http://fussfreeflavours.com/">Fuss Free Flavours</a> and Camilla of <a href="http://www.fabfood4all.co.uk/">Fab Food 4 All</a></div>
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<a href="http://1.bp.blogspot.com/-Mc2Dy8cK-xg/UUrp06CQCbI/AAAAAAAABw8/Nz-kEix_9Pc/s1600/Credit-Crunch-Munch-Just-Pic.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="138" src="http://1.bp.blogspot.com/-Mc2Dy8cK-xg/UUrp06CQCbI/AAAAAAAABw8/Nz-kEix_9Pc/s320/Credit-Crunch-Munch-Just-Pic.gif" width="320" /></a></div>
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<div class="instruction">
<br />
Written by : Angela Darroch </div>
<ol class="instructions">
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Anonymoushttp://www.blogger.com/profile/15846810520026421538noreply@blogger.com26tag:blogger.com,1999:blog-2856181378457174327.post-46099971682138470582013-03-14T12:55:00.000-07:002013-10-09T04:37:17.207-07:00RED NOSE DAY CAKE POPS<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-e9KHxZvcOjs/UUHZMqltlsI/AAAAAAAABvw/Lfn3DvCKYBg/s1600/Red+Nose+Day+cakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-e9KHxZvcOjs/UUHZMqltlsI/AAAAAAAABvw/Lfn3DvCKYBg/s800/Red+Nose+Day+cakes.jpg" /></a></div>
<br />
<div style="text-align: center;">
I have lived in the UK for 14 years now and every year I am in awe of the generosity of the people who live on this island when it comes to giving charity for projects both at home and abroad. Comic Relief is a major charity based in the UK which strives to create a just world free from poverty and has raised a staggering £800 million since its inception in 1985. I was brought up in Africa and can honestly say that we were never encouraged as children to think about giving for charity. Quite sad when you think that Africa is on the receiving end of so much charity raised in other countries. On the contrary, children in this country are made aware of donating to charity from their early nursery year's right through their school lives. Part of the Comic Relief campaign is Red Nose Day which falls on 15th March. The idea is simple - everyone has a laugh whilst raising money to help change countless lives across the UK and Africa. The children are allowed to dress up tomorrow and have been asked to make some cakes for the cake sale. We decided to make some truffles and decorate them with funny faces and a big red nose. The kids had lots of messy fun and I did a lot of cleaning up. </div>
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<a href="http://2.bp.blogspot.com/-ejjfGQuwBag/UUHZPuxEWKI/AAAAAAAABv4/6cNX4jQskew/s1600/Red+Nose+Day+cakes+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ejjfGQuwBag/UUHZPuxEWKI/AAAAAAAABv4/6cNX4jQskew/s800/Red+Nose+Day+cakes+1.jpg" /></a></div>
<br />
<div style="text-align: center;">
To make the truffles we used this recipe for <a href="http://mygoldenpear.blogspot.co.uk/2012/12/chocolate-truffle-balls.html">chocolate truffle balls</a>. I found a pack of sticks and cellophane wrappers at Hobbycraft. The eyes are sugar balls which I had bought previously from my local supermarket, the noses are smarties and the mouths and pupils were done by using small tubes of ready made icing.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-i59op1E4cLI/UUHZS6V4III/AAAAAAAABwA/xHtOxrmFTRo/s1600/Red+Nose+Day+cakes+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-i59op1E4cLI/UUHZS6V4III/AAAAAAAABwA/xHtOxrmFTRo/s800/Red+Nose+Day+cakes+2.jpg" /></a></div>
<br />
<div style="text-align: center;">
And here they are all packaged up and ready for the cake sale. </div>
Anonymoushttp://www.blogger.com/profile/15846810520026421538noreply@blogger.com21tag:blogger.com,1999:blog-2856181378457174327.post-91790397260332872202013-03-08T04:50:00.000-08:002013-10-09T04:36:13.925-07:00MARSHMALLOWS<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Most of my cooking and baking is done out of necessity.</span><span style="mso-spacerun: yes;"> The usual healthy mid week meals, the occasional school bake and the odd treat thrown in here and there. What I have allowed myself is one day a week to 'play' in the kitchen. To cook something that doesn't necessarily fall into any of the above categories but to try something new because I will learn from it or because something just simply catches my eye. One such recipe is this one for marshmallows. </span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"> They just looked so pretty that I couldn't resist </span></span></div>
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</div>
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<a href="http://2.bp.blogspot.com/-iS7Ky7YVscw/UTnQwkfNf9I/AAAAAAAABvA/ObUIgV1E100/s1600/Marshmallow2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-iS7Ky7YVscw/UTnQwkfNf9I/AAAAAAAABvA/ObUIgV1E100/s800/Marshmallow2.jpg" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"></span></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">Elizabeth over
at Elizabeth’s Kitchen has challenged us to blog about recipes using up eggs.<span style="mso-spacerun: yes;"> </span>I wanted to
try something a bit different to the obvious Pavlova and my <a href="http://mygoldenpear.blogspot.co.uk/2013/02/raymond-blancs-chocolate-mousse.html">egg white chocolate mousse</a> was styled very much for Valentine’s Day so I didn’t want to enter
that.<span style="mso-spacerun: yes;"> </span>Low and behold I discovered
marshmallows can be made using egg whites.<span style="mso-spacerun: yes;">
</span>I am very diligent when it comes to freezing my egg whites in ice cube trays and have many
a bag of them in my freezer but have never actually used any for cooking.<span style="mso-spacerun: yes;"> </span>What a good excuse to try them out.<span style="mso-spacerun: yes;"> </span>I measured everything out and was all set to
go but my egg whites were frozen and I didn’t have the patience to wait for
them to defrost.<span style="mso-spacerun: yes;"> </span>I thought a quick 30
seconds in the microwave would sort them out but ended up with cooked
eggs.<span style="mso-spacerun: yes;"> </span>Another two egg whites came out
the freezer and this time I placed them in a dish over some boiling water and within
a couple of minutes they had defrosted.<span style="mso-spacerun: yes;">
</span>Lesson learnt – do not defrost egg whites in the microwave!!<span style="mso-spacerun: yes;"> </span>The sugar syrup was as hair raising as
usual when you have small kids running around the kitchen.<span style="mso-spacerun: yes;"> </span>I used a sugar thermometer for the first time
and would definitely recommend buying one as it takes all the guesswork out of
boiling sugar.<span style="mso-spacerun: yes;"> </span>I also have a stand mixer
which makes the process much easier as you can leave the egg whites to whisk
away while you keep an eye on the sugar syrup.<span style="mso-spacerun: yes;">
</span><span style="mso-spacerun: yes;"> </span>The whole process was fun but
extremely messy and the outcome was delicious.<span style="mso-spacerun: yes;">
</span>They are pretty, soft and fluffy and much nicer than the shop bought ones but the
unbelievable amount of sugar involved would probably put me off making them
again.<span style="mso-spacerun: yes;"> </span>Well maybe just one more time ….<span style="mso-spacerun: yes;"> </span>Oh, and the frozen egg whites whisked
beautifully.</span></div>
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<span style="font-family: Arial;"></span> </div>
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</div>
<div class="hrecipe">
<span class="item">
<strong>Marshmallows</strong></span></div>
<br />
<a href="https://docs.google.com/document/d/1_Ke11lB7qzAsFLCqLexA1Rc8IfVSP6ba64RgH9tjvDE/edit?usp=sharing">For the printable version - click here</a><br />
<br />
<div class="hrecipe">
<strong>Ingredients</strong></div>
<div class="hrecipe">
<ul>
<li class="ingredient">
<span class="amount">1 tblsp</span>
<span class="name">icing sugar</span>
</li>
<li class="ingredient">
<span class="amount">1 tblsp</span>
<span class="name">cornflour</span>
</li>
<li class="ingredient">
<span class="amount">2 </span>
<span class="name">egg whites</span>
</li>
<li class="ingredient">
<span class="amount">500g</span>
<span class="name">granulated sugar</span>
</li>
<li class="ingredient">
<span class="amount">250 ml </span>
<span class="name">water</span>
</li>
<li class="ingredient">
<span class="amount">25g</span>
<span class="name">powder gelatine</span>
(I used 2 sachets of Dr Oetker)</li>
<li class="ingredient">
<span class="amount">125 ml</span>
<span class="name">hot water</span>
</li>
<li class="ingredient">pink food colouring</li>
</ul>
</div>
<div class="ingredient">
</div>
<strong>Cooking Directions</strong><br />
<ol class="instructions">
<li class="instruction">
Sift the icing sugar and cornflour into a bowl.
</li>
<li class="instruction">
Lightly oil a 22cm x 22cm cake tin and dust completely with the icing sugar mixture. Reserve any left over for dusting the finished marshmallows.
</li>
<li class="instruction">
Place the egg whites in a stainless steel bowl and whisk until stiff peaks.
Set aside
</li>
<li class="instruction">
Dissolve the gelatine in the 125 ml hot (not boiling) water.
Set aside
</li>
<li class="instruction">
Place the granulated sugar and 250ml water in a heavy based pan and heat gently until all the sugar has dissolved. Turn the heat up and fast boil until you reach a temperature of 260 deg F or hard ball stage.
</li>
<li class="instruction">
Take the sugar syrup off the heat and add the dissolved gelatine mixture and stir until well combined. The mixture will froth up initially but with continued stirring will settle down again.
</li>
<li class="instruction">
Add the sugar syrup mixture to your beaten egg whites taking care as the syrup is extremely hot.
</li>
<li class="instruction">
Continue to beat the egg whites, adding your food colouring bit by bit, until the mixture becomes thick and fluffy but is still pourable.
</li>
<li class="instruction">
Pour into your prepared tin and leave to set for a couple of hours in a cool place (not the fridge).
</li>
<li class="instruction">
I found the easiest way to cut into pieces was to use kitchen scissors while still in the tin. Each piece should then pull out easily.
</li>
<li class="instruction">
Dust completely with the icing sugar mixture.
</li>
<li class="instruction">
Store in an airtight container.
</li>
</ol>
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<a href="http://3.bp.blogspot.com/-VfLUUmvO5rs/UTncHQgM3LI/AAAAAAAABvY/6YxyG5TY9sk/s1600/Marshmallows.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-VfLUUmvO5rs/UTncHQgM3LI/AAAAAAAABvY/6YxyG5TY9sk/s800/Marshmallows.jpg" /></a></div>
<div class="instruction">
</div>
<ol class="instructions">
This is my entry for the <a href="http://tangolikeraindrop.blogspot.co.uk/2013/03/no-waste-food-challenge-eggs.html">No Waste Food Challenge - Eggs</a> which is run by <a href="http://www.turquoiselemons.com/">Turquoise Lemons</a>
and is this month hosted by Elizabeth at <a href="http://tangolikeraindrop.blogspot.co.uk/">Elizabeth's Kitchen</a></ol>
<div class="instruction">
</div>
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<a href="http://3.bp.blogspot.com/-ldZa4lTgj24/UTnb4e5r7MI/AAAAAAAABvQ/M5DS-V7vCnk/s1600/2734247.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ldZa4lTgj24/UTnb4e5r7MI/AAAAAAAABvQ/M5DS-V7vCnk/s1600/2734247.jpg" /></a></div>
<div class="instruction">
<br />
Written by : Angela Darroch</div>
<ol class="instructions">
</ol>
<div class="instruction">
</div>
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<br /></div>
Anonymoushttp://www.blogger.com/profile/15846810520026421538noreply@blogger.com16tag:blogger.com,1999:blog-2856181378457174327.post-50938223396030919732013-03-03T04:10:00.003-08:002013-10-09T04:35:02.189-07:00BLUEBERRY & ORANGE MUFFINS<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">My kids eat a lot of fruit. 3 kgs of grapes, 1kg of
blueberries, 16 plums, 12 apples, 6 bananas, 4 pears, 2 pkts of strawberries
and a couple of oranges – and that's just in a week!<span style="mso-spacerun: yes;"> </span>The first thing people say (apart from our
dentist) when you tell them is “you’re so lucky,” and I agree but it is so, so
expensive.<span style="mso-spacerun: yes;"> </span>And as much as they love
fruit it has to be the freshest, crispiest, crunchiest fruit that you can buy,<span style="mso-spacerun: yes;"> </span>so no bargain buys for me.<span style="mso-spacerun: yes;"> </span>The problem I had this week was that a lot of
the blueberries were a bit squishy and I have to admit that even I struggle
with soft, squishy blueberries but at £4 a punnet I have to find a way to use
them up.<span style="mso-spacerun: yes;"> </span>I don’t necessarily want to
turn them into a sugar and fat laden dessert just for the sake of using them up
so the healthiest option for me is these muffins I found in Annie Bell's Baking Bible.<span style="mso-spacerun: yes;"> </span>The kids still refuse to eat them because of
the squishy blueberries but they are the perfect snack for me together with my
much loved daily cup of coffee. There is no butter in them and I have used a
blend of sugar and stevia to cut down the sugar content and of course my favourite
ingredient of the moment is the delicious seeded spelt flour from Sharpham Park.<span style="mso-spacerun: yes;"> </span>These muffins are not necessarily frugal if
you have to go out and buy the ingredients but if like me you have some over
ripe fruit to use up then it is preferable to throwing the fruit out.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">
These muffins are deliciously moist and stay fresh for a few days and like most muffins will freeze really well.</span> </div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-0iuP-kA1o8w/US5W1dqvFoI/AAAAAAAABsM/55Cy4-iNgJw/s1600/blueberry+muffin2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-0iuP-kA1o8w/US5W1dqvFoI/AAAAAAAABsM/55Cy4-iNgJw/s800/blueberry+muffin2.jpg" /></a></div>
<span class="item"> </span><br />
<span class="item"></span><br />
<span class="item"></span><br />
<span class="item"></span><div class="fn">
<span class="item"><strong>Blueberry & Orange Muffins</strong></span><br />
<span class="item"><strong></strong> </span></div>
<span class="item">
<div class="hrecipe">
</div>
</span><a href="https://docs.google.com/document/d/19I6N9EJbm7KVEUUqRJdG-py8ROTUY_MFxnBl-96myak/edit?usp=sharing">For the printable version - click here</a><br />
<div class="hrecipe">
</div>
<div class="hrecipe">
Prep time: <span class="preptime">10 minutes</span></div>
<div class="hrecipe">
Cook time: <span class="cooktime">30 minutes</span></div>
<div class="hrecipe">
Total time: <span class="duration">40 minutes</span></div>
<div class="hrecipe">
</div>
<div class="hrecipe">
Yield: <span class="yield">8 - 12 depending on size</span></div>
<div class="hrecipe">
</div>
<div class="hrecipe">
<strong>Ingredients</strong></div>
<div class="hrecipe">
</div>
<div class="hrecipe">
<ul>
<li class="ingredient">
<span class="amount">80 ml</span>
<span class="name">extra virgin olive oil</span>
</li>
<li class="ingredient">
<span class="amount">180 ml </span>
<span class="name">orange juice, no bits (approximately 2 large oranges)</span>
</li>
<li class="ingredient">
<span class="amount">finely grated zest</span>
<span class="name">of 1 orange</span>
</li>
<li class="ingredient">
<span class="amount">2 medium</span>
<span class="name">eggs</span><span style="color: magenta;">
(I used 2 large eggs)</span></li>
<li class="ingredient">
<span class="amount">275 g</span>
<span class="name">plain flour</span>
<span style="color: magenta;">(I used Sharpham Park Seeded Spelt Flour)</span></li>
<li class="ingredient">
<span class="amount">2 tsps</span>
<span class="name">baking powder</span>
</li>
<li class="ingredient">
<span class="amount">200 g </span>
<span class="name">golden caster sugar</span>
<span style="color: magenta;"> (I used 100g Tate & Lyle's Stevia & Sugar blend)</span></li>
<li class="ingredient">
<span class="amount">150 g </span>
<span class="name">fresh blueberries</span>
<span style="color: magenta;">(I used 200g)</span></li>
</ul>
</div>
<div class="ingredient">
</div>
<strong>Cooking Directions</strong><br />
<ol class="instructions">
<li class="instruction">
Preheat oven to 190C (170C fan).
</li>
<li class="instruction">
Whisk the oil, orange juice, zest and eggs lightly in a bowl.
</li>
<li class="instruction">
Add the flour, baking powder and sugar and stir until just combined.
</li>
<li class="instruction">
Fold in two-thirds of the blueberries.
</li>
<li class="instruction">
Spoon the mixture into your muffin tray, two-thirds full.
</li>
<li class="instruction">
Scatter over the remaining blueberries and a little extra sugar and bake for 30 minutes or until a skewer comes out clean.
</li>
</ol>
<div class="instruction">
</div>
<div class="instruction">
As these muffins contain blueberries and have no butter in them they are perfect for <a href="http://kickatthepantrydoor.blogspot.co.uk/2013/06/junes-feel-good-food-challenge.html">A Kick at the Pantry Door's</a> first Feel Good Challenge.</div>
<div class="instruction">
</div>
<ol class="instructions">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-9Sq17cPen_I/UaoLx_o-yDI/AAAAAAAAB3A/Zh9kPL8O-zg/s1600/IMG_2503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-9Sq17cPen_I/UaoLx_o-yDI/AAAAAAAAB3A/Zh9kPL8O-zg/s1600/IMG_2503.JPG" /></a></div>
</ol>
<div class="instruction">
Recipe adapted from <a href="http://www.amazon.co.uk/Annie-Bells-Baking-Bible-Triple-tested/dp/0857830252/ref=sr_1_1?s=books&ie=UTF8&qid=1362001537&sr=1-1">Annie Bell's Baking Bible</a> </div>
<div class="instruction">
Written by Angela Darroch </div>
Anonymoushttp://www.blogger.com/profile/15846810520026421538noreply@blogger.com14tag:blogger.com,1999:blog-2856181378457174327.post-31234139259707846802013-02-27T02:32:00.002-08:002013-10-09T04:33:46.351-07:00SPELT CRACKERS<div class="separator" style="clear: both; text-align: center;">
Today is the reveal date for my first entry into the <a href="http://www.thedaringkitchen.com/">Daring Bakers Challenge.</a> Sarah from <a href="http://allourfingersinthepie.blogspot.co.uk/">All Our Fingers In The Pie</a> has challenged us to make crisp crackers or flatbreads. Now I don't think I have ever contemplated making my own crackers but this is what I love about taking part in these challenges - it forces you to try something new.</div>
<div align="center" class="separator" style="margin: 0cm 0cm 0pt; text-align: center;">
The original recipe
that I found uses whole wheat flour but I have read so much about Spelt flour
over the last few months that I decided to try it out with these crackers. I
chose seeded spelt flour made by Sharpham Park with the added benefit that it is
grown in Britain. I couldn't believe how quick and easy it was to make these
little biscuits until that is, it came time to rolling out the mixture. It is
really difficult to get them thin enough to resemble a store bought cracker so
I did some more research on the internet and came across a tip from Smitten
Kitchen. Although she hadn't tried it, she suggested using a pasta machine to
roll the dough out. I hauled mine out from the back of my cupboard, checked
that there was no playdough still stuck to it and gave it a whirl. At first I
tried to put all the dough through at once but it was just too messy. After a
few failed attempts I tried putting through just enough dough to make one
cracker at a time and bingo - perfect thickness every time. </div>
<div align="center" class="separator" style="margin: 0cm 0cm 0pt; text-align: center;">
My first batch of
these disappeared before I even had time to photograph them so I would say they
are going to be a firm favourite in our household. </div>
<div align="center" class="separator" style="margin: 0cm 0cm 0pt; text-align: center;">
My only word of
caution is watch them like a hawk when baking. They go from nicely crisp to overdone very, very quickly.</div>
<div align="center" class="separator" style="margin: 0cm 0cm 0pt; text-align: center;">
</div>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<o:p><span style="font-family: Calibri;"> </span></o:p><a href="http://1.bp.blogspot.com/-1z2NceRxeas/USuEvR4SztI/AAAAAAAABrc/AySpcyBoMus/s1600/wheat+crackers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-1z2NceRxeas/USuEvR4SztI/AAAAAAAABrc/AySpcyBoMus/s800/wheat+crackers.jpg" /></a></div>
<br />
<span class="item"><strong>Spelt Crackers</strong></span><br />
<span class="item"></span><br />
<span class="item"><a href="https://docs.google.com/document/d/15xCKYtAjp4BPulZjtPxKFH1c5Ep4Rcl7WVZlDjMqNr4/edit?usp=sharing">For the printable version - click here</a></span><br />
<span class="item"></span><br />
<div class="hrecipe">
Prep time: <span class="preptime">20 minutes</span></div>
<div class="hrecipe">
Cook time: <span class="cooktime">18 minutes</span></div>
<div class="hrecipe">
Total time: <span class="duration">38 minutes</span></div>
<div class="hrecipe">
</div>
<div class="hrecipe">
Yield: <span class="yield">24 crackers (depending on size)</span></div>
<div class="hrecipe">
</div>
<div class="hrecipe">
<strong>Ingredients</strong></div>
<div class="hrecipe">
<ul>
<li class="ingredient">
<span class="amount">155g </span>
<span class="name">seeded spelt flour (or wholewheat flour)</span>
</li>
<li class="ingredient">
<span class="amount">5ml</span>
<span class="name">sea salt flakes</span>
</li>
<li class="ingredient">
<span class="amount">2.5ml</span>
<span class="name">caster sugar</span>
</li>
<li class="ingredient">
<span class="amount">55g</span>
<span class="name">salted butter, cubed</span>
</li>
<li class="ingredient">
<span class="amount">50 - 60ml</span>
<span class="name">cold water</span>
</li>
</ul>
</div>
<div class="ingredient">
</div>
<strong>Cooking Directions</strong><br />
<ol class="instructions">
<li class="instruction">
Preheat oven to 200C.
</li>
<li class="instruction">
Add flour, salt, sugar and butter to a food processor and whizz together until mixture resembles fine breadcrumbs.
</li>
<li class="instruction">
Add water and whizz again until a soft dough is formed.
</li>
<li class="instruction">
Remove from food processor and knead gently using some extra flour if needed to form a smooth dough mixture.
</li>
<li class="instruction">
Roll out evenly to about 3mm thickness and cut out the shape required.
</li>
<li class="instruction">
Place on a baking tray lined with baking paper and place in the oven for approximately 15 - 18 minutes. </li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ADP4L27cNEA/USuE2-iX-BI/AAAAAAAABrk/yCU-T2lAKFY/s1600/crackers2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ADP4L27cNEA/USuE2-iX-BI/AAAAAAAABrk/yCU-T2lAKFY/s800/crackers2.jpg" /></a></div>
<strong><em></em></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">Recipe Adapted from King Arthur Flour and <a href="http://smittenkitchen.com/blog/2012/09/homemade-wheat-thins/">Smitten Kitchen</a></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">Written by Angela Darroch</span><br />
<br />
<strong><em>Blog checking lines:</em></strong> Sarah from All Our Fingers in the Pie was our February 2013 Daring Bakers’ host and she challenges us to use our creativity in making our own Crisp Flatbreads and Crackers!Anonymoushttp://www.blogger.com/profile/15846810520026421538noreply@blogger.com6tag:blogger.com,1999:blog-2856181378457174327.post-36208647099783460742013-02-17T03:42:00.001-08:002013-10-09T04:32:12.685-07:00CHOCOLATE & RASPBERRY TARTS<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Calibri;">This month’s <a href="http://bluekitchenbakes.blogspot.co.uk/2013/02/classic-french-challenge-february.html">Classic French challenge</a> over on <a href="http://bluekitchenbakes.blogspot.co.uk/">Blue Kitchen Bakes</a> is
chocolate ganache.<span style="mso-spacerun: yes;"> </span>I always find this
incredibly rich so this time I decided to add a bit of raspberry sauce to the
bottom of each tart to counteract the richness.<span style="mso-spacerun: yes;">
</span>I thickened my normal raspberry sauce with a touch of cornflour to stop
it running out once we cut into the tarts and it worked well.<span style="mso-spacerun: yes;"> </span>There is nothing difficult about making the
ganache and it is really quick to prepare.<span style="mso-spacerun: yes;">
</span>The only time consuming process to these delicious tarts is making your
own pastry but if you are short of time then a good quality store bought pastry
would speed the process up giving you an elegant and decadent dessert in just
over half an hour.</span> </div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-4h-Ia1Gbt7o/UR40EX247bI/AAAAAAAABo8/-pLRYqpUbBo/s1600/Chocolate+tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-4h-Ia1Gbt7o/UR40EX247bI/AAAAAAAABo8/-pLRYqpUbBo/s800/Chocolate+tart.jpg" /></a></div>
<br />
<div class="hrecipe">
<span class="item">
</span></div>
<span class="item"></span><div class="fn">
<span class="item">CHOCOLATE AND RASPBERRY TARTS</span></div>
<span class="item">
<div class="fn">
</div>
<div class="fn">
<a href="https://docs.google.com/document/d/1PIPCHlmOdpGzfbXH9qXBhcpBOPK39qGvzRxUAb8v3lc/edit?usp=sharing">For the printable version - click here</a></div>
<div class="hrecipe">
</div>
</span><br />
<div class="hrecipe">
</div>
<div class="hrecipe">
Prep time: <span class="preptime">2 hours, including resting time for pastry shells</span></div>
<div class="hrecipe">
Cook time: <span class="cooktime">25 minutes</span></div>
<div class="hrecipe">
Total time: <span class="duration">2hrs, 25 minutes</span></div>
<div class="hrecipe">
</div>
<div class="hrecipe">
Yield: <span class="yield">6 individual tarts</span></div>
<div class="hrecipe">
</div>
<div class="hrecipe">
</div>
<div class="hrecipe">
<strong>Ingredients</strong></div>
<div class="hrecipe">
<ul>
<li class="ingredient">
<a href="http://mygoldenpear.blogspot.co.uk/2013/02/shortcrust-pastry.html">Sweet shortcrust pastry</a>
</li>
<li class="ingredient">
<span class="amount">150ml</span>
<span class="name">double cream</span>
</li>
<li class="ingredient">
<span class="amount">190g</span>
<span class="name">dark chocolate, finely chopped</span>
</li>
<li class="ingredient">
<span class="amount">300g</span>
<span class="name">raspberries</span>
</li>
<li class="ingredient">
<span class="amount">2 tblsp</span>
<span class="name">icing sugar</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp </span>
<span class="name">lemon juice</span>
</li>
</ul>
</div>
<div class="ingredient">
</div>
<strong>Cooking Directions</strong><br />
<ol class="instructions">
<li class="instruction">
Preheat oven to 200 deg C.
</li>
<li class="instruction">
Make up one batch of sweet shortcrust pastry and prepare 6 small individual tart cases.
</li>
<li class="instruction">
Bake blind for 15 minutes. Remove paper and baking beans and return to oven for a further 5 - 10 minutes to dry out.
</li>
<li class="instruction">
<strong>To prepare raspberry coulis</strong>, puree raspberries (leave some back for decoration), icing sugar and lemon juice using a stick blender.
</li>
<li class="instruction">
Pour through a sieve to remove all seeds.
</li>
<li class="instruction">
If you prefer the raspberry sauce to be slightly thicker you can mix 1 tsp of cornflour with some of the puree. Heat remaining puree in a saucepan and then stir in the cornflour mixture and stir until thickened.
</li>
<li class="instruction">
Set to one side.
</li>
<li class="instruction">
<strong>To make the chocolate ganache</strong>, heat the cream in a saucepan until just boiling.
</li>
<li class="instruction">
Add the chopped chocolate and stir with a spatula until fully melted and smooth.
</li>
<li class="instruction">
Remove from heat and leave for 5 minutes to cool slightly.
</li>
<li class="instruction">
<strong>To assemble tarts</strong>, spoon some raspberry coulis into the bottom of each pastry shell.
</li>
<li class="instruction">
Fill the shells with chocolate ganache ensuring a nice smooth finish on top.
</li>
<li class="instruction">
Decorate with whole raspberries.
</li>
<li class="instruction">
Serve at room temperature.
</li>
</ol>
<div class="instruction">
Recipe by Angela Darroch </div>
<ol class="instructions">
</ol>
<div class="instruction">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ZVmBB57ZfD4/USDBOnh9dMI/AAAAAAAABqc/ccjXr106Q00/s1600/Classic+french.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="113" src="http://2.bp.blogspot.com/-ZVmBB57ZfD4/USDBOnh9dMI/AAAAAAAABqc/ccjXr106Q00/s320/Classic+french.jpg" width="320" /></a></div>
<br />
</div>
<ol class="instructions">
</ol>
Anonymoushttp://www.blogger.com/profile/15846810520026421538noreply@blogger.com21tag:blogger.com,1999:blog-2856181378457174327.post-2672122843983356532013-02-17T03:40:00.001-08:002013-10-09T04:29:54.488-07:00SHORTCRUST PASTRY<span style="font-family: Calibri;">If you are making a tart which requires a pastry shell to
hold the filling then this is the pastry you will need.<span style="mso-spacerun: yes;"> </span>Shortcrust pastry is one of the easier
pastries to work with because of the low fat content.<span style="mso-spacerun: yes;"> </span>It is more common to bake the pastry shell
first and then add the filling to ensure a nice crisp bottom but the filling
can be added to the raw shell and then baked.<span style="mso-spacerun: yes;">
</span>The quantity below is more than enough to make a standard tart using a
tin size up to 26cm.<span style="mso-spacerun: yes;"> </span>If you have any
pastry left over it can be wrapped tightly in cling film and frozen for later
use.<span style="mso-spacerun: yes;"> </span>There are a couple of tips which
help to make the process easier:<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Measure all ingredients accurately<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Work with cold ingredients and <span style="mso-tab-count: 1;"> </span>cold hands<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Rest your pastry in the fridge for a minimum of 1 hour to
help with the rolling out process and to prevent shrinkage when baking.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">If baking the empty shell then always bake blind.<span style="mso-spacerun: yes;"> </span>Use a piece of baking paper slightly bigger
than the size of the tin.<span style="mso-spacerun: yes;"> </span>Crumple it up
and then flatten it out again.<span style="mso-spacerun: yes;"> </span>Place it
in the pastry case and add enough ceramic baking beans to cover the bottom of
the pastry case.<span style="mso-spacerun: yes;"> </span>You want enough weight
from the baking beans to prevent the dough from puffing up during cooking.<span style="mso-spacerun: yes;"> </span>If you can keep the pastry in contact with
the hot tin whilst baking this will ensure even baking and a nice crisp shell.<o:p></o:p></span></div>
<div class="hrecipe">
<span class="item">
</span></div>
<span class="item"></span><br />
<span class="item"></span><br />
<span class="item"></span><div class="fn">
<span class="item"><strong>RECIPE FOR SHORTCRUST PASTRY</strong> </span><br />
<br />
<span class="item"><a href="https://docs.google.com/document/d/1Sl_CvioX6L8dO122JVFNNQ2QydxzShGKNVE_quxmjQ8/edit?usp=sharing">For the printable version - click here</a></span></div>
<span class="item">
</span><br />
<div class="hrecipe">
</div>
<div class="hrecipe">
<strong>Ingredients</strong></div>
<div class="hrecipe">
<ul>
<li class="ingredient">
<span class="amount">225g </span>
<span class="name">plain flour</span>
</li>
<li class="ingredient">
<span class="amount">115g</span>
<span class="name">butter</span>
</li>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">whole egg, beaten </span>
</li>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">egg yolk, beaten </span></li>
<li class="ingredient">60ml cold water
</li>
<li class="ingredient">
<span class="amount">pinch </span>
<span class="name">of salt</span>
</li>
</ul>
</div>
<div class="ingredient">
</div>
<strong>Cooking Directions</strong><br />
<ol class="instructions">
<li class="instruction">
Preheat oven to 200 deg C.
</li>
<li class="instruction">
Cut the chilled butter into small blocks.
</li>
<li class="instruction">
Sieve the flour and salt into a mixing bowl.
</li>
<li class="instruction">
Add the butter and using your fingertips rub the butter into the flour until it looks like fine breadcrumbs. If the butter starts to melt then chill your mixture or run your hands under cold water before continuing.
</li>
<li class="instruction">
Mix in the beaten egg and water and combine with the flour mixture until it forms a stiff dough. Do not overwork the mixture.
</li>
<li class="instruction">
Wrap in cling film and rest in the fridge for a minimum of 1 hour.
</li>
<li class="instruction">
Using a floured surface roll the pastry out and place in the tin.
</li>
<li class="instruction">Neaten the edge by running a knife round the top edge to remove excess pastry.
</li>
<li class="instruction">Leave to rest for 30 minutes - this is not essential but will help to prevent the shell from shrinking when baking. </li>
<li class="instruction">
Bake blind (see notes above) for approximately 20 minutes.
</li>
<li class="instruction">
Remove baking beans and paper from pastry shell.
</li>
<li class="instruction">
Return pastry to oven for a further 5-10 minutes until dry to the touch.
</li>
<li class="instruction">
Your pastry case is now ready for filling or can be frozen at this point to be used at a later date.
</li>
</ol>
<div class="instruction">
</div>
<div class="instruction">
<strong>RECIPE FOR SWEET SHORTCRUST PASTRY</strong></div>
<div class="instruction">
</div>
<div class="instruction">
If you are making a sweet tart or pie then use the same ingredients as above but add: </div>
<ul class="instructions">
75g icing sugar</ul>
<div align="left">
to the flour and salt mixture and continue as above.</div>
<ul class="instructions"><br />
<br />
</ul>
Anonymoushttp://www.blogger.com/profile/15846810520026421538noreply@blogger.com1tag:blogger.com,1999:blog-2856181378457174327.post-31389629634149541592013-02-08T02:15:00.001-08:002013-10-09T04:28:34.252-07:00RAYMOND BLANC'S CHOCOLATE MOUSSE<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Calibri;">This week has been chocolate mousse week in my house much to
the delight of my two little tasters.<span style="mso-spacerun: yes;"> </span>I
wanted to try and find a recipe that was easy, quick and above all else
delicious.<span style="mso-spacerun: yes;"> </span>My first choice was to try a
recipe without eggs as I am always hesitant to use raw eggs when cooking for
other people.<span style="mso-spacerun: yes;"> </span>The worst result I had was
a combination of mascarpone and melted chocolate.<span style="mso-spacerun: yes;"> </span>It was thick, almost solid, and just too
heavy.<span style="mso-spacerun: yes;"> </span>Not an air bubble in sight.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>I then went to the other
extreme and tried the traditional method using butter, eggs and chocolate.<span style="mso-spacerun: yes;"> </span>The result was good but it wasn’t quick and
it was still a bit too heavy for me.<span style="mso-spacerun: yes;"> </span>My
last attempt was Raymond Blanc’s version which only uses 4 ingredients – egg whites,
chocolate, a small amount of sugar and a drop of lemon juice.<span style="mso-spacerun: yes;"> </span>It was super quick and after only 10 minutes
in the fridge it was the perfect consistency.<span style="mso-spacerun: yes;">
</span>It is light, deliciously tasty and not too heavy on the calories.<span style="mso-spacerun: yes;"> </span>Perfect.<span style="mso-spacerun: yes;">
</span>You have to make sure that your chocolate is completely melted before
stirring into the egg white mixture and if you follow Raymond’s instructions
the chocolate should not seize when mixed with the egg whites.<span style="mso-spacerun: yes;"> </span>I used half the quantity (4 egg whites) and
managed to get 3 of these espresso cups. This is not an overly sweet mousse – using
only 20g of caster sugar to 4 eggs but both I and the kids loved it.<span style="mso-spacerun: yes;"> </span>Hubby didn’t get a look in but with Valentine’s
Day just round the corner I’m sure I can rustle up another batch.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Calibri;"><o:p></o:p></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.bbc.co.uk/food/recipes/basicchocolatemousse_93648">To find Raymond Blanc's recipe and instructions - click here</a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-JrPu6t9G-eU/URPZA6U8MHI/AAAAAAAABl0/f8t5zXBmMlY/s1600/chocolate+mousse+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-JrPu6t9G-eU/URPZA6U8MHI/AAAAAAAABl0/f8t5zXBmMlY/s800/chocolate+mousse+1.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Written by : <a href="http://mygoldenpear.blogspot.co.uk/p/about-me.html">Angela Darroch</a>Anonymoushttp://www.blogger.com/profile/15846810520026421538noreply@blogger.com22tag:blogger.com,1999:blog-2856181378457174327.post-10773861742945411772013-02-03T11:41:00.000-08:002013-10-09T04:27:42.451-07:00LEMON 'PING' PUDDING<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Calibri;">No time to make a pudding? – 14 minutes from start to finish
is all you need …..<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">It was while I was reading through the list of requirements
for the Credit Crunch Munch Challenge that I remembered this super quick
pudding that I used to make many (many) years ago.<span style="mso-spacerun: yes;"> </span>It was back when microwaves were still quite
fashionable and we used to cook a whole meal in about 12 minutes, unlike
nowadays where we tend to use them more for reheating and defrosting food.<span style="mso-spacerun: yes;"> </span>I had just started out on my own and only had
a microwave and an electric frying pan with which to do all my cooking.<span style="mso-spacerun: yes;"> </span>This lemon ‘ping’ pudding was a firm
favourite both because it was so quick and it could be used so many different
ways.<span style="mso-spacerun: yes;"> </span>I don’t think you’d win any prizes
for the best sponge pudding if you were to enter a competition but once you add
a sauce over the top and serve with custard, cream or ice cream – well who
cares about perfection. I’ve even cooked some apples with sugar and lemon
juice, put them in the dish with the sponge mixture on top and cooked for 4 minutes
to give me a super quick Eves Pudding.<span style="mso-spacerun: yes;">
</span>Add some cocoa powder and chocolate and you have a quick chocolate
pudding which is great with a bit of chocolate sauce over the top. It is also a
really easy pudding for kids to make because they don’t have to use the oven
and it’s ready before you’ve even had a chance to tidy up their mess.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"></span><o:p></o:p></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-PxurWm-NLK0/UQ490CSqEHI/AAAAAAAABhU/QJSrSbfv0LA/s1600/lemon%2Bsponge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-PxurWm-NLK0/UQ490CSqEHI/AAAAAAAABhU/QJSrSbfv0LA/s850/lemon%2Bsponge.jpg" /></a></div>
<div class="hrecipe">
<span class="item">
</span><span class="item"></span><br />
<span class="item"></span><br /></div>
<span class="item"></span><div class="fn">
<span class="item"><a href="https://docs.google.com/document/d/1FDwQYISZVsK3lgVoGy_lPJCJhAJb3cggrrWiJPSGQq0/edit?usp=sharing">For the printable version - click here</a></span></div>
<span class="item">
</span><br />
<div class="hrecipe">
Prep time: <span class="preptime">10 minutes</span></div>
<div class="hrecipe">
Cook time: <span class="cooktime">4 minutes</span></div>
<div class="hrecipe">
Total time: <span class="duration">14 minutes</span></div>
<div class="hrecipe">
<br /></div>
<div class="hrecipe">
Yield: <span class="yield">4 - 6</span></div>
<div class="hrecipe">
<br /></div>
<div class="hrecipe">
<strong>Ingredients</strong></div>
<div class="hrecipe">
<ul>
<li class="ingredient">
<span class="amount">100 g </span>
<span class="name">butter</span>
</li>
<li class="ingredient">
<span class="amount">100 g </span>
<span class="name">caster sugar</span>
</li>
<li class="ingredient">
<span class="amount">100 g</span>
<span class="name">self raising flour</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">baking powder</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp </span>
<span class="name">apple cider vinegar</span>
</li>
<li class="ingredient">
<span class="amount">2 </span>
<span class="name">large eggs</span>
</li>
<li class="ingredient">
<span class="amount">zest</span>
<span class="name">from 1 lemon</span>
</li>
<li class="ingredient">
<span class="amount">1 tsp</span>
<span class="name">vanilla extract</span>
</li>
<li class="ingredient"><span class="amount">4 tblsp</span>
<span class="name">lemon curd</span>
</li>
</ul>
</div>
<div class="ingredient">
</div>
<strong>Cooking Directions</strong><br />
<ol class="instructions">
<li class="instruction">
Cream the butter and sugar together until light and creamy.
</li>
<li class="instruction">
Add the flour, baking powder, vinegar, eggs, lemon zest and vanilla and mix until well incorporated.
</li>
<li class="instruction">
Spoon into a microwave-proof baking dish.
</li>
<li class="instruction">
Microwave on High for 3 - 4 minutes until set and a skewer comes out clean.
</li>
<li class="instruction">
Leave to rest for 1 minute.
</li>
<li class="instruction">
Turn out onto a serving plate.
</li>
<li class="instruction">
Meanwhile, heat the lemon curd in the microwave for 30 seconds..
</li>
<li class="instruction">
Pour over the top of the sponge pudding and serve with vanilla ice cream.
</li>
</ol>
<div class="instruction">
</div>
<div class="instruction">
</div>
<div class="instruction">
As this pudding only takes 4 minutes to cook in the microwave I am going to enter it into the Credit Crunch Munch Challenge which is hosted by the lovely Camilla over at <a href="http://www.fabfood4all.co.uk/februarys-credit-crunch-munch-mermaid-prize/">Fab food 4 All</a> and Helen over at <a href="http://fussfreeflavours.com/credit-crunch-munch/">Fuss Free Flavours</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ABvJbdZklmw/UQ63g8dNa5I/AAAAAAAABh8/LUblwUP3rmI/s1600/Credit-Crunch-Munch-Just-Pic.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="138" src="http://2.bp.blogspot.com/-ABvJbdZklmw/UQ63g8dNa5I/AAAAAAAABh8/LUblwUP3rmI/s320/Credit-Crunch-Munch-Just-Pic.gif" width="320" /></a></div>
<!-- start LinkyTools script --><script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=182949" type="text/javascript"></script><!-- end LinkyTools script -->
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
I have also used up some left over lemon curd (I had to check with Mrs Beeton to find out if this was a preserve) so I can enter the same pudding into the No Waste Food Challenge hosted by Kate over at <a href="http://www.turquoiselemons.com/2/post/2013/01/februarys-no-waste-food-challenge-preserves.html">Turquoise Lemons</a></div>
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</div>
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<a href="http://4.bp.blogspot.com/-IqIJO9ELDQQ/UQ653m7Y_KI/AAAAAAAABiE/n0w5nlaWBUc/s1600/2734247.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-IqIJO9ELDQQ/UQ653m7Y_KI/AAAAAAAABiE/n0w5nlaWBUc/s1600/2734247.jpg" /></a></div>
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As this is also a perfect pudding albeit not a very glamorous one I can enter it into the Tea Time Treats Challenge which is being hosted this month by Kate over at <a href="http://www.whatkatebaked.com/2013/02/february-tea-time-treats-and-apricot.html">What Kate Baked</a> and Karen over at <a href="http://www.lavenderandlovage.com/tea-time-treats">Lavender and Lovage</a> on alternate months.</div>
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<a href="http://2.bp.blogspot.com/-hcGKr7YyMRk/UQ67aC_Xl5I/AAAAAAAABiM/EaRpWUPZzjg/s1600/mosaic712700d24fe0afe2333710d36dc7f0c50312ac8e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-hcGKr7YyMRk/UQ67aC_Xl5I/AAAAAAAABiM/EaRpWUPZzjg/s320/mosaic712700d24fe0afe2333710d36dc7f0c50312ac8e.jpg" width="320" /></a></div>
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Written by : <a href="http://mygoldenpear.blogspot.co.uk/p/about-me.html">Angela Darroch</a> </div>
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