tag:blogger.com,1999:blog-34090351977636648572024-02-18T19:28:36.837-08:00white mice & pink meringuesrachelhttp://www.blogger.com/profile/02743700994850616744noreply@blogger.comBlogger68125tag:blogger.com,1999:blog-3409035197763664857.post-18810418352567754342013-07-30T04:45:00.000-07:002013-07-30T04:46:00.330-07:00Raspberry & Coconut Loaf<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyLPHeulUzai81V7kMtIHtc8iZQD-6YS3SOtC2neL54c1eK3z4SwYnH8hOGiS6Kpla4lACdaUjSTZyJsGvbSbzNsukAhLKFcqZZVE23kWxcMsb2B1cp_z9bvNWa_QIIHpA_iZDPKDdjruk/s1600/Rasp+&+Coco+loaf+slice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyLPHeulUzai81V7kMtIHtc8iZQD-6YS3SOtC2neL54c1eK3z4SwYnH8hOGiS6Kpla4lACdaUjSTZyJsGvbSbzNsukAhLKFcqZZVE23kWxcMsb2B1cp_z9bvNWa_QIIHpA_iZDPKDdjruk/s320/Rasp+&+Coco+loaf+slice.JPG" width="301" /></a></div>
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<span class="Apple-style-span" style="color: #a64d79;">Victoria & David, Kate & William, raspberry & coconut .... matches made in heaven, right?</span></div>
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<span class="Apple-style-span" style="color: #a64d79;">175g softened butter</span></div>
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<span class="Apple-style-span" style="color: #a64d79;">175g caster sugar</span></div>
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<span class="Apple-style-span" style="color: #a64d79;">2 eggs</span></div>
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<span class="Apple-style-span" style="color: #a64d79;">175g plain flour</span></div>
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<span class="Apple-style-span" style="color: #a64d79;">1 tsp baking powder</span></div>
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<span class="Apple-style-span" style="color: #a64d79;">pinch of salt</span></div>
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<span class="Apple-style-span" style="color: #a64d79;">60g desiccated coconut</span></div>
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<span class="Apple-style-span" style="color: #a64d79;">75ml milk</span></div>
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<span class="Apple-style-span" style="color: #a64d79;">Buttercream, raspberry jam & desiccated coconut to decorate.</span></div>
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<span class="Apple-style-span" style="color: #a64d79;">Beat the softened butter & caster sugar until pale and fluffy (yes, this is important).</span></div>
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<span class="Apple-style-span" style="color: #a64d79;">Add the eggs, one at a time.</span></div>
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<span class="Apple-style-span" style="color: #a64d79;">Add the flour, coconut, baking powder, salt and milk & beat for a short time until mixed.</span></div>
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<span class="Apple-style-span" style="color: #a64d79;">Bake in whatever tin you like (I think a loaf looks best), for about 45 minutes on 180oC.</span></div>
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<span class="Apple-style-span" style="color: #a64d79;">Once the cake is cool, turn out & top with a layer of buttercream, followed by jam & a good sprinkle of desiccated coconut.</span></div>
<br />rachelhttp://www.blogger.com/profile/02743700994850616744noreply@blogger.com0tag:blogger.com,1999:blog-3409035197763664857.post-27227832112810740272013-02-18T11:26:00.002-08:002013-07-30T04:45:44.967-07:00Pumpkin Ginger Doughnuts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqu7zo9c4pbrFOG4ReqSIXcSCazmjajLU8EiZFriTKUWq6v9uixQ10L3biFwwjLO34zhsHsRL2QUsmRkZsJtp0K3Y8ClpQmhXKb7A9MEF-VM-ljvdALVT7igny8SmyP1EmKkziYAEbxHrj/s1600/Pumpkin+doughnuts.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqu7zo9c4pbrFOG4ReqSIXcSCazmjajLU8EiZFriTKUWq6v9uixQ10L3biFwwjLO34zhsHsRL2QUsmRkZsJtp0K3Y8ClpQmhXKb7A9MEF-VM-ljvdALVT7igny8SmyP1EmKkziYAEbxHrj/s320/Pumpkin+doughnuts.JPG" width="240" /></a></div>
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This was my first go at making doughnuts, surprisingly easy too. These badboys would make Homer Simpson proud!</div>
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You need to be careful not to burn your doughnuts or yourself whilst deep frying. DOH!</div>
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Find the recipe <a href="http://www.guardian.co.uk/lifeandstyle/2011/nov/28/pumpkin-and-ginger-doughnuts-recipe">here</a>.</div>
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rachelhttp://www.blogger.com/profile/02743700994850616744noreply@blogger.com0tag:blogger.com,1999:blog-3409035197763664857.post-40349103894747193372013-02-18T11:16:00.002-08:002013-02-18T11:16:30.416-08:00Banana & Custard Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwVBLMygsgRhPYa11PvbdjjOHeJVpwCwQpXvLnh4x3uDh2Ee_GUAAsJHo9_-fZ4xxgOxd2kPx3ughyphenhyphen9PVNq_c2zBz7dvPy1f-kkXAI2C5ahTQbNHYf9Fb9IRircrXmjWQrtbg4__NwFbH0/s1600/banana+&+custard+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwVBLMygsgRhPYa11PvbdjjOHeJVpwCwQpXvLnh4x3uDh2Ee_GUAAsJHo9_-fZ4xxgOxd2kPx3ughyphenhyphen9PVNq_c2zBz7dvPy1f-kkXAI2C5ahTQbNHYf9Fb9IRircrXmjWQrtbg4__NwFbH0/s320/banana+&+custard+cake.JPG" width="260" /></a></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: Verdana, sans-serif; font-size: x-small;">This is the only banana cake recipe I use, hence why I have already blogged this recipe previously.</span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: Verdana, sans-serif; font-size: x-small;">Anyway, the difference with this cake is the filling, a thick vanilla pastry cream, which tastes just like custard. </span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: Verdana, sans-serif; font-size: x-small;">Mmmm bananas & custard!</span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: Verdana, sans-serif; font-size: x-small;"><i>Banana Cake</i></span></div>
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<span class="Apple-style-span" style="color: #741b47;">75g soft butter</span></div>
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<span class="Apple-style-span" style="color: #741b47;">4 ripe bananas, mashed up</span></div>
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<span class="Apple-style-span" style="color: #741b47;">200g soft brown sugar</span></div>
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<span class="Apple-style-span" style="color: #741b47;">1 egg, beaten</span></div>
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<span class="Apple-style-span" style="color: #741b47;">1 tablespoon of vanilla extract</span></div>
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<span class="Apple-style-span" style="color: #741b47;">1 teaspoon of bicarbonate of soda</span></div>
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<span class="Apple-style-span" style="color: #741b47;">1 pinch of salt</span></div>
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<span class="Apple-style-span" style="color: #741b47;">170g plain flour</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Preheat the oven tp 180oc. Grease and line your tin.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Pour the mashed bananas into a big mixing bowl. Mix in the butter, sugar, egg and vanilla extract. Add the bicarbonate of soda and salt and mix the flour last. Pour into the prepared tin. Bake for 1 hour, remove and cool.</span></div>
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<span class="Apple-style-span" style="color: #741b47;"><i>Vanilla custard pastry cream</i></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="color: #741b47; font-family: Verdana, sans-serif; font-size: x-small;"><span style="border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 egg yolks</span><br style="background-repeat: no-repeat no-repeat; border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><span style="border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">200ml double cream</span><br style="background-repeat: no-repeat no-repeat; border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><span style="border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3 tsp cornflour</span><br style="background-repeat: no-repeat no-repeat; border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><span style="border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 tsp vanilla extract</span><br style="background-repeat: no-repeat no-repeat; border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><span style="border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">25g caster sugar</span></span></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="color: #741b47; font-family: Verdana, sans-serif; font-size: x-small;">To make the custard cream, beat together all the ingredients in a saucepan, bring to a boil, whisking often, then beat until smooth</span></span></div>
rachelhttp://www.blogger.com/profile/02743700994850616744noreply@blogger.com0tag:blogger.com,1999:blog-3409035197763664857.post-77345162009064922352012-10-24T09:29:00.000-07:002012-10-24T09:29:18.925-07:00Bounty Slice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyoS_83Xd8aif2QSfOkb0FVLdc9X-76o5B0hWQnctzShknh6V96E_k2EwleV5whwax5qhYItC3qFPM_KkC7hbkCrqqGC3sHeDizUGfz3Ek29tSK0_jdJ9-krd_QzLBP9vfR_hds8x_52nr/s1600/bounty+slice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyoS_83Xd8aif2QSfOkb0FVLdc9X-76o5B0hWQnctzShknh6V96E_k2EwleV5whwax5qhYItC3qFPM_KkC7hbkCrqqGC3sHeDizUGfz3Ek29tSK0_jdJ9-krd_QzLBP9vfR_hds8x_52nr/s320/bounty+slice.JPG" width="240" /></a></div>
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<span class="Apple-style-span" style="color: #741b47;">Yum yum, these should be called crack cakes .... they are addictive</span></div>
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<span class="Apple-style-span" style="color: #741b47;">You can use Mars or Snickers Bars if you like, they are equally yummy & addictive.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">300g Bounty bars</span></div>
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<span class="Apple-style-span" style="color: #741b47;">50g butter</span></div>
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<span class="Apple-style-span" style="color: #741b47;">1 tbsp golden syrup</span></div>
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<span class="Apple-style-span" style="color: #741b47;">150g rice krispies</span></div>
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<span class="Apple-style-span" style="color: #741b47;">200g milk chocolate</span></div>
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<span class="Apple-style-span" style="color: #741b47;">1 tbsp desiccated coconut, toasted (optional)</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Chop the Bounty bars & place in a heatproof bowl with the butter & syrup over a pan of boiling water. Heat until the mixture has melted.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Beat the butter, syrup & Bounty mixture until smooth.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Add the rice krispies & mix.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Place the mixture in a tin & smooth the top with a spoon, then le</span><span class="Apple-style-span" style="color: #741b47;">ave to cool.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Melt the milk chocolate & pour on top of the bounty krispie mixture & sprinkle over the desiccated coconut.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Leave to cool & cut into slices.</span></div>
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rachelhttp://www.blogger.com/profile/02743700994850616744noreply@blogger.com0tag:blogger.com,1999:blog-3409035197763664857.post-54061094820521721862012-10-24T09:07:00.001-07:002012-10-24T09:07:06.581-07:00Baked Cheese & Ham Bread Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEife4SRi5aR1tKznMwuzj0rGFSqC1S5ZI1RLRDw1v4w97h1ST44TA84cGPPO0jdwUpTTjuqYEe9sZJXKsxt6OSJvnLl0sXQMRO29UNoqBmEs8NKddKi60LQatBwVFmNWn1J46Kg1aLHGETX/s1600/cheese+&+ham+bread+&+butter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #741b47;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEife4SRi5aR1tKznMwuzj0rGFSqC1S5ZI1RLRDw1v4w97h1ST44TA84cGPPO0jdwUpTTjuqYEe9sZJXKsxt6OSJvnLl0sXQMRO29UNoqBmEs8NKddKi60LQatBwVFmNWn1J46Kg1aLHGETX/s320/cheese+&+ham+bread+&+butter.JPG" width="240" /></span></a></div>
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<span class="Apple-style-span" style="color: #741b47;">If you have a leftover loaf (not the fake sliced Hovis stuff please), this is a great way to use it up. I made this for my bro & served it up alongside some of my yummy <a href="http://whitemiceandpinkmeringues.blogspot.co.uk/2012/10/dr-pepper-ribs.html">Dr Pepper Ribs</a>.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">The recipe is from one of my fave cookbooks Apples for Jam by <i>Tessa Kiros</i>.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">3 eggs</span><br />
<span class="Apple-style-span" style="color: #741b47;">250ml milk</span><br />
<span class="Apple-style-span" style="color: #741b47;">250ml pouring cream</span><br />
<span class="Apple-style-span" style="color: #741b47;">freshly grated nutmeg</span><br />
<span class="Apple-style-span" style="color: #741b47;">80g softened butter</span><br />
<span class="Apple-style-span" style="color: #741b47;">1 loaf sliced 1cm thick, crusts removed</span><br />
<span class="Apple-style-span" style="color: #741b47;">200g finely sliced ham or bacon</span><br />
<span class="Apple-style-span" style="color: #741b47;">200g edam, grated</span><br />
<span class="Apple-style-span" style="color: #741b47;">60g parmesan, grated</span><br />
<span class="Apple-style-span" style="color: #741b47;"><br /></span>
<span class="Apple-style-span" style="color: #741b47;">Preheat your oven to 180oC/Gas 4, & lightly butter a 30 x 20 5 cm ovenproof dish.</span><br />
<span class="Apple-style-span" style="color: #741b47;">Whip the eggs in a bowl, then whisk in the milk & cream. Season with nutmeg & salt.</span><br />
<span class="Apple-style-span" style="color: #741b47;">Butter the bread slices on one side only. Lay half of them, buttered side up, in the dish in a slightly overlapping layer. Pour over half of the egg mixture & leave for five minutes for the bread to soak some of it up.</span><br />
<span class="Apple-style-span" style="color: #741b47;">Layer half the ham over the bread & sprinkle with half the edam & parmesan.</span><br />
<span class="Apple-style-span" style="color: #741b47;">Repeat the bread & butter layer then cover with the remaining egg mixture & the rest of the ham. </span><br />
<span class="Apple-style-span" style="color: #741b47;">Press down gently on the ham so some of the egg mixture leaks through, the finish off with the rest of the cheese.</span><br />
<span class="Apple-style-span" style="color: #741b47;">Bake in the oven for 25-30 minutes, until the top is golden & crusty.</span><br />
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<br />rachelhttp://www.blogger.com/profile/02743700994850616744noreply@blogger.com0tag:blogger.com,1999:blog-3409035197763664857.post-62405381621522637372012-10-17T13:48:00.002-07:002012-10-17T14:20:49.492-07:00Chocolate Beetroot Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC81K5vfi_Nj_JtAkjkwb9MZ6txZHw1x_6cE0J51H3UAq-bW9CccvkHmKA9XHysv3OaHuiYPxDNhxZyMrruA99p7BbYhl_1usc1aj4Axl0lCSsVkeHLB9OPv-UJ9ame0vEhnbW-yg-RXUF/s1600/choc+&+beet+round+.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #741b47;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC81K5vfi_Nj_JtAkjkwb9MZ6txZHw1x_6cE0J51H3UAq-bW9CccvkHmKA9XHysv3OaHuiYPxDNhxZyMrruA99p7BbYhl_1usc1aj4Axl0lCSsVkeHLB9OPv-UJ9ame0vEhnbW-yg-RXUF/s320/choc+&+beet+round+.JPG" width="245" /></span></a></div>
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<span class="Apple-style-span" style="color: #741b47;">Beetroot & chocolate might sound like a strange combination, but it really works .... try this cake & you'll know exactly what I mean.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">I came across this recipe on <a href="http://joythebaker.com/2012/01/chocolate-beet-cake-with-beet-cream-cheese-frosting/">Joy the Baker's Blog</a>, I used the cream cheese frosting in Joy's post, although I think a chocolate fudge icing would be delicious too.</span></div>
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<span class="Apple-style-span" style="color: #741b47;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwKZa3TLORjncyBgTMNd-C2IjLFLmNQpc8BCyT5Q4CkjHL5Z-u7ZY4RT3A2-VPycUUTmlM8KRXf-yhyphenhyphenjNv4Ah-3HulKba_B3Kr3-7Cm9P8EDEHXDp4ibSGENs-SYuHJVzFgGGQD8ALibQr/s1600/choc+%2526+beetroot+whole.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwKZa3TLORjncyBgTMNd-C2IjLFLmNQpc8BCyT5Q4CkjHL5Z-u7ZY4RT3A2-VPycUUTmlM8KRXf-yhyphenhyphenjNv4Ah-3HulKba_B3Kr3-7Cm9P8EDEHXDp4ibSGENs-SYuHJVzFgGGQD8ALibQr/s320/choc+%2526+beetroot+whole.JPG" width="240" /></a></div>
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rachelhttp://www.blogger.com/profile/02743700994850616744noreply@blogger.com0tag:blogger.com,1999:blog-3409035197763664857.post-64741088053106354972012-10-17T13:32:00.001-07:002012-10-17T14:20:32.654-07:00Chorizo Empanadas & Guacamole <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNA4zQ839JI7P0vzX9_Xfs0muVdjsNO09hd20JliqO6_NcSP3MMf-7Lu2ehiH0j22m_v3W0eukKhfnGZw6FmyrlqyGFeRuHkpwxlthAsOcZuJDA3zrMUxc8fksAur_locfef2M9Udbr8SQ/s1600/empanadas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #741b47;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNA4zQ839JI7P0vzX9_Xfs0muVdjsNO09hd20JliqO6_NcSP3MMf-7Lu2ehiH0j22m_v3W0eukKhfnGZw6FmyrlqyGFeRuHkpwxlthAsOcZuJDA3zrMUxc8fksAur_locfef2M9Udbr8SQ/s320/empanadas.JPG" width="320" /></span></a></div>
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<span class="Apple-style-span" style="color: #741b47;">Mexican cornish pasties .... deepfried. Need I say more?</span></div>
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<span class="Apple-style-span" style="color: #741b47;"><br /></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><i>Rough Puff Pastry</i></span></div>
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<span class="Apple-style-span" style="color: #741b47;">100g plain flour</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #741b47;">a pinch of salt</span></div>
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<span class="Apple-style-span" style="color: #741b47;">75g unsalted butter</span></div>
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<span class="Apple-style-span" style="color: #741b47;">50ml cold water</span></div>
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<span class="Apple-style-span" style="color: #741b47;"><br /></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><i>Filling</i></span></div>
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<span class="Apple-style-span" style="color: #741b47;">115g kidney beans</span></div>
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<span class="Apple-style-span" style="color: #741b47;">1/2 a red onion</span></div>
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<span class="Apple-style-span" style="color: #741b47;">50g chorizo</span></div>
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<span class="Apple-style-span" style="color: #741b47;">2 garlic cloves</span></div>
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<span class="Apple-style-span" style="color: #741b47;">2 tbsp coriander</span></div>
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<span class="Apple-style-span" style="color: #741b47;">115g sweet corn</span></div>
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<span class="Apple-style-span" style="color: #741b47;">vegetable oil, for deep frying</span><br />
<span class="Apple-style-span" style="color: #741b47;"><i><br /></i></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><i>Guacamole</i></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #741b47;">1 red onion</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #741b47;">2 cloves of garlic</span></div>
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<span class="Apple-style-span" style="color: #741b47;">2 tsps coriander</span></div>
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<span class="Apple-style-span" style="color: #741b47;">1 avocado</span></div>
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<span class="Apple-style-span" style="color: #741b47;">1 lime</span></div>
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<span class="Apple-style-span" style="color: #741b47;">a pinch chili flakes</span></div>
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<span class="Apple-style-span" style="color: #741b47;">a slug olive oil</span></div>
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<span class="Apple-style-span" style="color: #741b47;">salt & pepper</span></div>
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<span class="Apple-style-span" style="color: #741b47;"><br /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #741b47;">Chop the red onion, garlic & chorizo & place in a frying pan over a medium heat, cook until the onions & garlic soften.</span><br />
<span class="Apple-style-span" style="color: #741b47;">Put the beans, sweetcorn & chopped coriander into a bowl & add the softened onion & chorizo mixture, mix & leave to cool.</span><br />
<span class="Apple-style-span" style="color: #741b47;"><br />
To make the rough puff pastry, mix together the flour & salt. Cut the butter into 1cm pieces & toss them into the flour, so that they are coated.</span><br />
<span class="Apple-style-span" style="color: #741b47;">Add the cold water and stir until the mixture comes together to form a dough. Be careful not to overmix, you do not want the butter to melt into the pastry.</span><br />
<span class="Apple-style-span" style="color: #741b47;"><br />
Lightly flour a work surface and roll out the dough into a rectangle, about 10 x 30cm. Fold the bottom third of the dough up over the middle section, and then fold the top third of the dough on top. Turn the dough round 90 degrees, so that the folds are now at the side. Cover and place the dough back into the fridge for 30 minutes. Repeat the folding & rolling three more times, refrigerating inbetween.</span><br />
<span class="Apple-style-span" style="color: #741b47;"><br />
Roll the dough out on a floured surface, using a 9cm cookie cutter, cut out circles, you should be able to get about 10 circles from the dough.</span><br />
<span class="Apple-style-span" style="color: #741b47;">Place a teaspoon of the bean & chorizo mixture into the center of the dough circles, brush the edges with water, & bring up the edges, pressing them together to seal well.</span><br />
<span class="Apple-style-span" style="color: #741b47;"><br />
Heat about 2cm of oil in a frying pan. Cook the empanadas over a medium heat for a couple of minutes on each side, until the pastry is golden brown.</span><br />
<span class="Apple-style-span" style="color: #741b47;"><br />
To make the guacamole, place all the ingredients into a blender & blend until smooth, season to taste.</span><br />
<span class="Apple-style-span" style="color: #741b47;"><br /></span></div>
rachelhttp://www.blogger.com/profile/02743700994850616744noreply@blogger.com0tag:blogger.com,1999:blog-3409035197763664857.post-1615845165838854572012-10-17T10:40:00.000-07:002012-10-17T14:20:14.630-07:00A Pretty Chocolate Birthday Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYhyz-LC05E3_11-iPdnouONId04kiCy2W_5_L3qH2x-Tezn_2GVj_pOfqdAmpzKmv5DVo8S6Zxf2nC-0jt9MXo7bNKm7CZk0xmZwItrba-R74CfPBMVGlBdbrAETMXJiuhF7M2dQU8bJ/s1600/abbie+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYhyz-LC05E3_11-iPdnouONId04kiCy2W_5_L3qH2x-Tezn_2GVj_pOfqdAmpzKmv5DVo8S6Zxf2nC-0jt9MXo7bNKm7CZk0xmZwItrba-R74CfPBMVGlBdbrAETMXJiuhF7M2dQU8bJ/s320/abbie+cake.JPG" width="240" /></a></div>
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<span class="Apple-style-span" style="color: #741b47;">I made this for my cousins Birthday.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">It is made from a chocolate sponge, cut into three, sandwiched together with pink fluffy meringue buttercream icing & topped off with a chocolate buttercream & lots of sprinkles!</span><br />
<span class="Apple-style-span" style="color: #741b47;"><br /></span>
<span class="Apple-style-span" style="color: #741b47;"><i>Chocolate sponge</i></span><br />
<span class="Apple-style-span" style="color: #741b47;">75g dark chocolate</span><br />
<span class="Apple-style-span" style="color: #741b47;">100g unsalted butter</span><br />
<span class="Apple-style-span" style="color: #741b47;">100g dark brown sugar</span><br />
<span class="Apple-style-span" style="color: #741b47;">1 tbsp golden syrup</span><br />
<span class="Apple-style-span" style="color: #741b47;">175g self-raising flour</span><br />
<span class="Apple-style-span" style="color: #741b47;">25g cocoa powder</span><br />
<span class="Apple-style-span" style="color: #741b47;">2 eggs</span><br />
<span class="Apple-style-span" style="color: #741b47;">150ml milk</span><br />
<span class="Apple-style-span" style="color: #741b47;"><br /></span>
<span class="Apple-style-span" style="color: #741b47;"><i>Pink meringue buttercream</i></span><br />
<span class="Apple-style-span" style="color: #741b47;">4 egg whites</span><br />
<span class="Apple-style-span" style="color: #741b47;">225g caster sugar</span><br />
<span class="Apple-style-span" style="color: #741b47;">325g unsalted butter</span><br />
<span class="Apple-style-span" style="color: #741b47;">2 teaspoons vanilla extract</span><br />
<span class="Apple-style-span" style="color: #741b47;">a blob of pink food colouring (optional)</span><br />
<span class="Apple-style-span" style="color: #741b47;"><br /></span>
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><i>Chocolate buttercream</i></span><br />
<div style="color: #76a5af; text-align: center;">
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><span class="bod"><span class="Apple-style-span" style="color: #741b47;">240 grams unsweetened chocolate, coarsely chopped</span></span></span></div>
<div style="color: #76a5af; text-align: center;">
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><span class="bod"><span class="Apple-style-span" style="color: #741b47;">300 grams unsalted butter, room temperature</span></span></span></div>
<div style="color: #76a5af; text-align: center;">
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><span class="bod"><span class="Apple-style-span" style="color: #741b47;"> 320 grams confectioners (powdered or icing) sugar, sifted</span></span></span></div>
<div style="color: #76a5af; text-align: center;">
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><span class="bod"><span class="Apple-style-span" style="color: #741b47;">3 teaspoons pure vanilla extract</span></span></span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><br /></span></div>
<div style="color: #76a5af; text-align: center;">
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><span class="bod"><span class="Apple-style-span" style="color: #741b47;"><i>Chocolate sponge</i></span></span></span></div>
<div style="color: #76a5af; text-align: center;">
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><span class="Apple-style-span" style="color: #741b47;">Preheat the oven to 170oC.</span></span></div>
<div style="color: #76a5af; text-align: center;">
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><span class="Apple-style-span" style="color: #741b47;">Combine the chocolate with the sugar, butter & syrup in a heatproof bowl set over a pan of simmering water. Stir until everything is melted & mixed. Allow to cool.</span></span></div>
<div style="color: #76a5af; text-align: center;">
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><span class="Apple-style-span" style="color: #741b47;">Sift the flour & cocoa powder into a large bowl, add the chocolate mixture & carefully beat together. Beat in the eggs, one at a time, mixing well between each addition, then add the milk & mix well once more.</span></span></div>
<div style="color: #76a5af; text-align: center;">
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><span class="Apple-style-span" style="color: #741b47;">Spoon the mixture into a 20cm tin & bake for 30 - 40 minutes, until springy to touch.</span></span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><span class="Apple-style-span" style="color: #741b47;"><br /></span></span></div>
<div style="color: #76a5af; text-align: center;">
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><span class="Apple-style-span" style="color: #741b47;"><i>Chocolate buttercream</i></span></span></div>
<div style="color: #76a5af; text-align: center;">
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><span class="bod"><span class="Apple-style-span" style="color: #741b47;">Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.</span></span></span></div>
<div style="color: #76a5af; text-align: center;">
<span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><span class="bod"><span class="Apple-style-span" style="color: #741b47;">In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).</span></span></span></div>
<br />
<span class="Apple-style-span" style="color: #741b47;"><i><br /></i></span>
<span class="Apple-style-span" style="color: #741b47;"><i>pink meringue buttercream</i></span><br />
<span class="Apple-style-span" style="color: #741b47;">Place the egg whites & sugar in a saucepan & stir over a moderate heat until the mixture is hot & the sugar is dissolved. Pour the mixture into a bowl & beat with an electric whisk for about 5 minutes, until very thick, it will hold it's shape once cooled.</span><br />
<span class="Apple-style-span" style="color: #741b47;">Beat the butter into the meringue, about 50g at a time. Once all of the butter is mixed, stop whisking. If the mixture appears lumpy or curdled, warm the mixture slightly in the microwave & beat again until creamy. Add the vanilla & food colouring.</span><br />
<span class="Apple-style-span" style="color: #741b47;"><br /></span></div>
rachelhttp://www.blogger.com/profile/02743700994850616744noreply@blogger.com0tag:blogger.com,1999:blog-3409035197763664857.post-5248726642868460922012-10-17T08:59:00.002-07:002012-10-17T09:49:05.632-07:00Bakewell Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWq-EPi2dXS61EjixSGXZK5Gb42YpVQ4x9u82YHjip-dbPMCrGvQQ8ZMDaNrj-5_ve9x3urFp4zo0KKNHEuFFWq7JBhTErYj1TUhyphenhyphen9t8TIF2Zxuh5lEIGl8NHfTPhJA-OaU2yDD6DmrTvt/s1600/bakewell+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWq-EPi2dXS61EjixSGXZK5Gb42YpVQ4x9u82YHjip-dbPMCrGvQQ8ZMDaNrj-5_ve9x3urFp4zo0KKNHEuFFWq7JBhTErYj1TUhyphenhyphen9t8TIF2Zxuh5lEIGl8NHfTPhJA-OaU2yDD6DmrTvt/s320/bakewell+2.JPG" width="240" /></span></a></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">Bakewell & custard, bakewell & cream, bakewell warm, bakewell cold, bakewell for desert, bakewell for tea. </span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">This recipe is from Peyton & Byrne's <i>British Baking</i>, the recipe was one of the best I've come across, however I found the pastry so crumbly, I was unable to roll it without it breaking. I added some cold water to the crumble mixture & kneaded it a little to bring it together, be careful not to over-knead your pastry, as it will become greasy & horrid.</span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">I made a few changes to the recipe, as I personally like a stronger almond flavour, I added a teaspoon of almond extract to the frangipane. I also excluded the fresh raspberries, as they are no longer in season, so I upped the jam by 50g.</span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><br /></span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><i>For the sweetcrust pastry</i></span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">200g plain flour</span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">85g unsalted butter</span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">50g icing sugar</span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">1 egg yolk</span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><br /></span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><i>Frangipane filling</i></span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">200g ground almonds</span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">200g unsalted butter</span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">200g caster sugar</span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">2 eggs</span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">1tsp almond extract</span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">50g self raising flour</span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><br /></span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><i>Raspberry jam filling</i></span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">150g good quality seeded raspberry jam</span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><br /></span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><i>Topping</i></span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">50g flaked almonds</span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">Icing sugar to finish</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="line-height: 21px;">In a bowl cream the butter, then add the icing sugar, mix until light and fluffy. A</span></span><span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="line-height: 21px;">dd in the beaten egg yolk & flour, & enough cold water to bring the mixture together, knead until the mixture turns into a dough. </span></span><span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="line-height: 21px;"> </span><span class="Apple-style-span" style="line-height: 21px;">Wrap in cling film & place in the fridge for at least 30 minutes.</span></span></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-family: inherit; line-height: 21px;">Once the pastry has been rested, roll out on a floured surface to the thickness of 2mm. Place the rolled pastry into a tart tin, & put back into the fridge for another half hour.</span></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-family: inherit; line-height: 21px;">To make the frangipane, start by creaming the butter & caster sugar together until pale & fluffy, add the eggs one at a time, mixing after each addition. Add the almond extract & then fold in the ground almonds & flour & mix until just incorporated.</span></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-family: inherit; line-height: 21px;">Take the rested tart case out of the fridge & cover the base with the raspberry jam, next dollop the almond mixture over the jam, smooth the mixture all over making sure the mixture comes right up to the edges of the tart case. Sprinkle the ground almonds on top of the frangipane.</span></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-family: inherit; line-height: 21px;">Bake the tart for 30 minutes, & then cover with a piece of foil to stop the almonds burning & continue to bake for another 10 - 15 minutes.</span></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-family: inherit; line-height: 21px;">Once cooled, sprinkle with lots of icing sugar.</span></span></div>
<br />rachelhttp://www.blogger.com/profile/02743700994850616744noreply@blogger.com0tag:blogger.com,1999:blog-3409035197763664857.post-78301069020964324612012-10-17T04:38:00.000-07:002012-10-17T14:19:48.727-07:00Lemon Drizzle Loaf<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig3qyuWzMKj_7irX4jgXm9dO6EohNwn8InDmveCyCK5RuuKgzFjDXpvEm81SS1MO-FV4-EXHBhdOqOAlopyvKoHa9-CngRX2DvmPN6byRWWWCbWmHbCg9Jx9gT0PRKNS4CjbJuwK-hu67M/s1600/lemon+loaf+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig3qyuWzMKj_7irX4jgXm9dO6EohNwn8InDmveCyCK5RuuKgzFjDXpvEm81SS1MO-FV4-EXHBhdOqOAlopyvKoHa9-CngRX2DvmPN6byRWWWCbWmHbCg9Jx9gT0PRKNS4CjbJuwK-hu67M/s320/lemon+loaf+2.JPG" width="240" /></span></a></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">The fam always asking for this cake, it is easy enough to whip up in the morning & serve it at tea time, still warm if your lucky. </span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">You can bake in a circular tin if you haven't got a loaf tin.</span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">The recipe is from Peyton & Byrne's <i>British Baking.</i></span></div>
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<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="color: #741b47; font-family: inherit;">175g softened butter, plus extra for greasing</span></span></div>
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<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="color: #741b47; font-family: inherit;">175g caster sugar</span></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-family: inherit; line-height: 22px;">a pinch of salt</span></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-family: inherit; line-height: 22px;">finely grated zest of 2 unwaxed lemons</span></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-family: inherit; line-height: 22px;">2 eggs</span></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-family: inherit; line-height: 22px;">75ml milk</span></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-family: inherit; line-height: 22px;">175g plain flour</span></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-family: inherit; line-height: 22px;">1 tsp baking powder</span></span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><i>Glaze</i></span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">100g caster sugar</span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">juice of 1 lemon</span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit; line-height: 18px;">Preheat the oven to 170C/gas 3. Butter a 900g loaf tin and line the bottom with baking paper.</span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit; line-height: 18px;">Beat the softened butter, sugar and salt in a large bowl until light and fluffy. Add the lemon zest and whisk well until fully incorporated. Beat in the eggs one at a time, mixing well after each addition, then add the milk. Sift the flour and baking powder together and gently fold into the mixture until well combined, but don't over mix</span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="color: #741b47; font-family: inherit;">Spoon the mixture into the prepared tin and level off the top. Bake for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean.</span></span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit; line-height: 18px;">Remove from the oven and leave the cake to cool in the tin for 10-15 minutes, before turning out onto a wire rack to finish cooling. When the cake is completely cook, transfer to a serving plate.</span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit; line-height: 18px;"><br /></span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit; line-height: 18px;">Make the drizzle for the glaze by heating the caster sugar and the juice of the lemon in a heavy-bottomed pan, stirring until the sugar has dissolved and the liquid becomes syrupy.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #741b47; line-height: 18px;"> </span><span class="Apple-style-span" style="color: #741b47; line-height: 18px;">Prick the top of the cake all over with a skewer and then pour the syrup over the top, letting it sink into the holes, to become absorbed by the cake, and drizzle down the sides. The cake will keep in an airtight tin for 3-4 days.</span></span></div>
rachelhttp://www.blogger.com/profile/02743700994850616744noreply@blogger.com0tag:blogger.com,1999:blog-3409035197763664857.post-73647394463429541152012-10-17T03:04:00.001-07:002012-10-17T14:19:33.875-07:00The BEST Sausage Rolls <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKJI2bhzQrSVNXXVvSeLUqgmXIFEv7HYoRvb8cIXI0RbqJNtupYTL1PCd0Q83nrabT9SpOpY4cDj7X8VmYITq82Vz3L6YkTx5KnWRuC35pVbLIb4_cbJnXsqn1H-1t-HOjUoCQq4u6Mm30/s1600/P1010019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #741b47; font-family: inherit;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKJI2bhzQrSVNXXVvSeLUqgmXIFEv7HYoRvb8cIXI0RbqJNtupYTL1PCd0Q83nrabT9SpOpY4cDj7X8VmYITq82Vz3L6YkTx5KnWRuC35pVbLIb4_cbJnXsqn1H-1t-HOjUoCQq4u6Mm30/s320/P1010019.JPG" width="320" /></span></a></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">Everyone loves sausage rolls right? If you make these everyone will love you too. </span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">Please buy sausages from your butchers for these, supermarket ones just won't do the job.</span></div>
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<span class="Apple-style-span" style="color: #741b47; font-family: inherit;">The recipe can be found here on The Guardian's <a href="http://www.guardian.co.uk/lifeandstyle/2009/sep/05/baking-dan-lepard-hot-crust-sausage-roll">'How to bake: hot crust sausage roll' </a>by Dan Lepard.</span></div>
<br />rachelhttp://www.blogger.com/profile/02743700994850616744noreply@blogger.com0tag:blogger.com,1999:blog-3409035197763664857.post-6705982921612546572012-10-16T09:37:00.001-07:002012-10-17T14:19:11.649-07:00Raspberry & Vanilla Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiib0KCfn6SXj49IYcxPNbvOBQWnt1qy46fmqGzQ-q43Ij6zkdQeVlAmGV2OJ2B7GPEtPQB5sZvoFq0xj_lz-G95VBeOqqH-7bGGHUpdtFIYuZXeXMhYqGhxHYsk7Ii9hI4pu_RhLcI80w4/s1600/heart+cupcakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #741b47;"><img border="0" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiib0KCfn6SXj49IYcxPNbvOBQWnt1qy46fmqGzQ-q43Ij6zkdQeVlAmGV2OJ2B7GPEtPQB5sZvoFq0xj_lz-G95VBeOqqH-7bGGHUpdtFIYuZXeXMhYqGhxHYsk7Ii9hI4pu_RhLcI80w4/s320/heart+cupcakes.JPG" width="320" /></span></a></div>
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<span class="Apple-style-span" style="color: #741b47;">I made these cupcakes for my friend Chloe's hen weekend. Pink, glitter, hearts & cake .... surely a combo that any girl would appreciate!</span></div>
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<span class="Apple-style-span" style="color: #741b47;">I bought ready made & coloured icing, which I rolled out & cut heart shapes out of, I then sprayed the hearts with a little water & sprinkled some edible glitter over. </span></div>
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<i><span class="Apple-style-span" style="color: #741b47;">Sponge</span></i></div>
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<span class="Apple-style-span" style="color: #741b47;">110g butter</span></div>
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<span class="Apple-style-span" style="color: #741b47;">110g caster sugar</span></div>
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<span class="Apple-style-span" style="color: #741b47;">2 eggs</span></div>
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<span class="Apple-style-span" style="color: #741b47;">110g self-raising flour</span></div>
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<span class="Apple-style-span" style="color: #741b47;">1 tsp vanilla extract</span></div>
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<i><span class="Apple-style-span" style="color: #741b47;">Vanilla Buttercream Icing</span></i></div>
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<span class="Apple-style-span" style="color: #741b47;">150g butter</span></div>
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<span class="Apple-style-span" style="color: #741b47;">300g icing sugar</span></div>
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<span class="Apple-style-span" style="color: #741b47;">1 tsp vanilla extract</span></div>
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<i><span class="Apple-style-span" style="color: #741b47;">Optional filling</span></i></div>
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<span class="Apple-style-span" style="color: #741b47;"><i></i>A few tablespoons of raspberry jam for the filling</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Preheat the oven to 160oC</span></div>
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<span class="Apple-style-span" style="color: #741b47;">To make the cupcakes, mix all of the sponge ingredients together in a large bowl.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Put a spoonful of sponge mixture (around 50g) into a cupcake case.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Bake for around 20 minutes, or until springy when touched.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Leave to cool.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Beat together the butter, icing sugar & vanilla with an electric whisk until smooth & fluffy. You may need to add a little milk if your icing appears too thick.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Place the icing into a piping bag.</span></div>
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<span class="Apple-style-span" style="color: #741b47;"><br /></span></div>
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<span class="Apple-style-span" style="color: #741b47;">If you are filling your cupcakes with jam, use a small round object (a small cosmetic bottle lid works well), or a knife to cut a round circle out of the top of the cupcake sponge. If using a lid, push down into the surface of the sponge & twist a little, this should ease the sponge out from the centre & leave you with a small hole.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Put a couple of tablespoons of jam into a piping bag & pipe the jam into the holes.</span></div>
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<span class="Apple-style-span" style="color: #741b47;"><br /></span></div>
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<span class="Apple-style-span" style="color: #741b47;">Pipe the buttercream onto the cooled cakes in a swirl shape.</span></div>
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<span class="Apple-style-span" style="color: #741b47;"><br /></span></div>
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<span class="Apple-style-span" style="color: #741b47;">Roll out the coloured icing using a little icing sugar to stop it from stick to your work surface, cut heart shapes out of the icing using a cookie cutter. </span></div>
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<span class="Apple-style-span" style="color: #741b47;">Spray the heart shape pieces of icing with water & sprinkle over the glitter, leave to cool then place on top of the buttercream icing.</span></div>
rachelhttp://www.blogger.com/profile/02743700994850616744noreply@blogger.com0tag:blogger.com,1999:blog-3409035197763664857.post-9086287596642751322012-10-15T08:32:00.000-07:002012-10-17T14:18:55.473-07:00Coconut & Lime Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamhcPt1cXZXVPJqZF_lFna-lodK-3M1DqVhcpADyjQdpG1QVfY_qKrweaw1JtBo5DlQTjUfEveUH_Tjtpvs7w7jgNqS1iaDhJTP8D2oEpx_RMehWKM4jw6YvtW2p1GMh9MpYETXVe0HG4/s1600/lime+%2526+coco+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #741b47;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamhcPt1cXZXVPJqZF_lFna-lodK-3M1DqVhcpADyjQdpG1QVfY_qKrweaw1JtBo5DlQTjUfEveUH_Tjtpvs7w7jgNqS1iaDhJTP8D2oEpx_RMehWKM4jw6YvtW2p1GMh9MpYETXVe0HG4/s320/lime+%2526+coco+cake.JPG" width="240" /></span></a></div>
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<span class="Apple-style-span" style="color: #741b47;">I find people either love or hate coconut, I love it. I guess that's alright then ....</span></div>
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<span class="Apple-style-span" style="color: #741b47;">I tweaked this recipe a little, adding lime curd to the filling & drizzling the sponges with rum, well, you can't have coconut without rum, can you?</span></div>
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<span class="Apple-style-span" style="color: #741b47;">The recipe is from Peyton & Byrne & has been adapted from the coconut & raspberry fairy cakes, I just doubled the mixture & divided it into two 10" tins.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Sponge</span></div>
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<span class="Apple-style-span" style="color: #741b47;">200g</span></div>
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<span class="Apple-style-span" style="color: #741b47;">4 eggs</span></div>
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<span class="Apple-style-span" style="color: #741b47;">300g self-raising flour</span></div>
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<span class="Apple-style-span" style="color: #741b47;">60g desiccated coconut</span></div>
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<span class="Apple-style-span" style="color: #741b47;">120g natural yogurt</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Coconut Icing</span></div>
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<span class="Apple-style-span" style="color: #741b47;">2 large eggs </span></div>
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<span class="Apple-style-span" style="color: #741b47;">115g caster sugar</span></div>
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<span class="Apple-style-span" style="color: #741b47;">175g unsalted butter</span></div>
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<span class="Apple-style-span" style="color: #741b47;">50 ml coconut milk</span></div>
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<span class="Apple-style-span" style="color: #741b47;">1/2 tsp vanilla extract</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Preheat the oven to 170oC/gas 3</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Grease & line two 10" tins</span></div>
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<span class="Apple-style-span" style="color: #741b47;">In a bowl cream the butter & sugar & sugar together until pale & fluffy. Add the eggs one at a time, mixing well after each addition. Sift the flour into the creamed mixture & mix until all the flour is well incorporated. Add the coconut & yogurt and mix just until incorporated. Divide the mixture between two tins & bake for about 35 - 40 minutes until the cakes are springy to touch.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Turn out out the cakes onto a cooling rack.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Combine the egg whites & caster sugar in a large heatproof bowl set over a pan of barely simmering water & whisk continuously by hand until the sugar has dissolved (about 8 - 10 minutes). Test by rubbing a small amount between your fingertips; it should feel completely smooth, with no sugar grains.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">When the sugar has dissolved & the syrup is warm to the touch, remove the bowl from the pan.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Using an electric had-held whisk, whisk for about 10 minutes until fluffy peaks form & the mixture has cooled (check by touching the bottom of the bowl).</span></div>
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<span class="Apple-style-span" style="color: #741b47;">The meringue needs to be completely cool before adding the butter.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Start by adding small lumps of the softened butter a little at a time, whisking well after each addition & scraping down the bowl from time to time. The icing may appear to curdle & split as you add the butter, but keep going & it will come back together again.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Gradually add the shaken coconut milk & the vanilla extract until everything is well incorporated & the icing is smooth.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz4YwlVJ_1XGP4mZuPcfQcOZBu6gIaES7mm_yQ6UBav8-2bu61UiaI_9goZzXRa5M5K9D7kVyFaapNpdauEsY-FZoQmyyFSXQav8lBxdchUQveRgkivs9koFC7AR_ALrn6Q2rVfMYZ1EF2/s1600/lime+&+coco+slice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz4YwlVJ_1XGP4mZuPcfQcOZBu6gIaES7mm_yQ6UBav8-2bu61UiaI_9goZzXRa5M5K9D7kVyFaapNpdauEsY-FZoQmyyFSXQav8lBxdchUQveRgkivs9koFC7AR_ALrn6Q2rVfMYZ1EF2/s320/lime+&+coco+slice.JPG" width="240" /></a></div>
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rachelhttp://www.blogger.com/profile/02743700994850616744noreply@blogger.com0tag:blogger.com,1999:blog-3409035197763664857.post-18150004814790785452012-10-11T13:37:00.002-07:002012-10-17T14:18:40.761-07:00Gluten-free Pecan Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEH3Rv1OQsoyHhVX60W-rP3uhVkuVvk_vBX5HgBq1UpgqI8zxVeQX-SyLEhoz8OFPFBTFa3ynmLrLMz21wZvPq1IeL6v1QDxNHwMWk_jLOuy8KFVZZralv6G0dsqBZgx2XlPUnUpNwIZK/s1600/P1010046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #741b47;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEH3Rv1OQsoyHhVX60W-rP3uhVkuVvk_vBX5HgBq1UpgqI8zxVeQX-SyLEhoz8OFPFBTFa3ynmLrLMz21wZvPq1IeL6v1QDxNHwMWk_jLOuy8KFVZZralv6G0dsqBZgx2XlPUnUpNwIZK/s320/P1010046.JPG" width="320" /></span></a></div>
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<span class="Apple-style-span" style="color: #741b47;">First pecan pie I've made. Ever. You don't have to make this gluten free, just make a normal sweet shortcrust pastry. I must say, it was rather tasty. Serve it warm with lashings of cream .....</span></div>
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<span class="Apple-style-span" style="color: #741b47;">The recipe is from <i>Leon</i> Baking & Puddings.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Serves 8 - 10</span></div>
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<span class="Apple-style-span" style="color: #741b47;">For the sweet pastry</span></div>
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<span class="Apple-style-span" style="color: #741b47;">150g butter</span></div>
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<span class="Apple-style-span" style="color: #741b47;">100g caster sugar</span></div>
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<span class="Apple-style-span" style="color: #741b47;">1 free-range egg, 1 yolk</span></div>
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<span class="Apple-style-span" style="color: #741b47;">270g gluten-free plain flour (I used Doves Farm)</span></div>
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<span class="Apple-style-span" style="color: #741b47;">For the Filling</span></div>
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<span class="Apple-style-span" style="color: #741b47;">50g butter</span></div>
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<span class="Apple-style-span" style="color: #741b47;">225g golden syrup</span></div>
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<span class="Apple-style-span" style="color: #741b47;">2 tablespoons caster sugar</span></div>
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<span class="Apple-style-span" style="color: #741b47;">1 teaspoon cornflour</span></div>
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<span class="Apple-style-span" style="color: #741b47;">2 large free-range eggs</span></div>
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<span class="Apple-style-span" style="color: #741b47;">200g pecan nut halves</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Cream together the butter & sugar until smooth.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Add the egg & egg yolk & mix until fully incorporated. Add the flour & quickly bring it together in a ball. Wrap the pastry in clingfilm & refrigerate for at least 30 minutes.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Butter a 23-25cm fluted flan till.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Roll the pastry out on a floured surface to about 3-5mm thick & line your tart case with it. </span></div>
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<span class="Apple-style-span" style="color: #741b47;">Trim the edges & chill in the fridge for 30 minutes.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Heat the oven to 160oC/325oF/gas mark 3</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Line the chilled pastry case with baking paper , & fill it with baking beans. Bake in the oven for 20 minutes then remove the baking beans. Return to the oven for another 5 minutes. Set aside to cool.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Put the butter & golden syrup into a saucepan over a low heat. When the mixture becomes runny, take it off the heat & whisk in the sugar.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">In a bowl, whisk the cornflour & eggs until smooth then add it to the syrup & butter mixture.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Fill the pastry case with the pecan halves. Pour the golden syrup mixture on top and fill it up to just below the edge of the case. Put into the oven, making sure not to spill any liquid over the sides, this might make it difficult to remove from the tin once baked.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Bake for around 40 minutes, or until the tart is golden in colour & it has slightly risen in the middle.</span></div>
rachelhttp://www.blogger.com/profile/02743700994850616744noreply@blogger.com0tag:blogger.com,1999:blog-3409035197763664857.post-77966243454763522262012-10-08T03:18:00.006-07:002012-10-17T14:18:20.479-07:00Watermelon & Feta Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKiB6vGdXf_bR3f9c-flzPUkiqFoXxYGesTv6NFbGvlbyDJioiVo1gKB0yFr0Z_zbXIo9shVhowcgOhXYXCfFCrZSdzqyMtFRFhEHdjCQEhmfm2ZaTXMpAUTAGEyzAlQ95gm5XlbRXROM-/s1600/P1010062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #a64d79;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKiB6vGdXf_bR3f9c-flzPUkiqFoXxYGesTv6NFbGvlbyDJioiVo1gKB0yFr0Z_zbXIo9shVhowcgOhXYXCfFCrZSdzqyMtFRFhEHdjCQEhmfm2ZaTXMpAUTAGEyzAlQ95gm5XlbRXROM-/s320/P1010062.JPG" width="320" /></span></a></div>
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<span class="Apple-style-span" style="color: #741b47;">I don't like melon .... well, I didn't, until I made this little beaut of a salad.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">It goes fantastically well with my Dr Pepper Ribs.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">800g watermelon, chopped</span></div>
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<span class="Apple-style-span" style="color: #741b47;"> 1/2 red onion, thinly sliced</span></div>
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<span class="Apple-style-span" style="color: #741b47;">200g feta, crumbled </span></div>
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<span class="Apple-style-span" style="color: #741b47;">2 tbsp olive oil</span></div>
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<span class="Apple-style-span" style="color: #741b47;">1 tbsp lemon juice</span></div>
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<span class="Apple-style-span" style="color: #741b47;">micro herbs</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Put the watermelon, feta & red onion into a bowl & toss.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Drizzle with the olive oil, lemon juice & some seasoning.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Garnish with the micro herbs.</span></div>
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<br />rachelhttp://www.blogger.com/profile/02743700994850616744noreply@blogger.com0tag:blogger.com,1999:blog-3409035197763664857.post-6402463369178440832012-10-08T03:11:00.000-07:002012-10-17T14:17:52.999-07:00Dr Pepper Ribs<div class="separator" style="clear: both; text-align: center;">
<span class="Apple-style-span" style="color: #741b47;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEaea74zrKIDQ41M8TJNvTENmcO6Q-mOcOS6yAYt5DlFTNyq5eOTKHae5yfmJ9Wwx5xC79RmIl9P9fXW6kkjqBPmgdW3uM71wjlWiSDyE7_jLLMM-y0Ur0pPNNDPjJh5b1U4TexZBnDBNo/s320/P1010071.JPG" width="240" /></span></div>
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<span class="Apple-style-span" style="color: #741b47;">Once you have made these ribs, you will never want to order ribs off a menu again .... they just won't compare. Try them & you'll know what I'm talking about. This recipe is from <i><a href="http://www.deliciousmagazine.co.uk/">Delicious Magazine</a></i>.</span></div>
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<i><span class="Apple-style-span" style="color: #741b47;">Serves 4 as a main</span></i></div>
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<span class="Apple-style-span" style="color: #741b47;">1.5kg British pork spare ribs</span></div>
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<span class="Apple-style-span" style="color: #741b47;">2 star anise</span></div>
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<span class="Apple-style-span" style="color: #741b47;">2 cinnamon sticks</span></div>
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<span class="Apple-style-span" style="color: #741b47;">2 litres Dr Pepper</span></div>
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<span class="Apple-style-span" style="color: #741b47;">125g soft brown sugar</span></div>
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<span class="Apple-style-span" style="color: #741b47;">60ml maple syrup</span></div>
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<span class="Apple-style-span" style="color: #741b47;">125ml tomato ketchup</span></div>
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<span class="Apple-style-span" style="color: #741b47;">2 tbsp Dijon mustard</span></div>
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<span class="Apple-style-span" style="color: #741b47;">2 tbsp Worcestershire sauce</span></div>
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<span class="Apple-style-span" style="color: #741b47;">60 ml soy sauce</span></div>
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<span class="Apple-style-span" style="color: #741b47;"><br /></span></div>
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<span class="Apple-style-span" style="color: #741b47;">Preheat the oven to 160oC/fan140oC/gas 3. Line 2 large roasting trays will foil.</span></div>
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<span class="Apple-style-span" style="color: #741b47;"><br /></span></div>
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<span class="Apple-style-span" style="color: #741b47;">Divide the ribs, star anise & cinnamon between the trays & pour 750ml of Dr Pepper into each tray.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Cover with more foil and roast for 90 minutes or until the meat is tender & cooked through.</span></div>
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<span class="Apple-style-span" style="color: #741b47;"><br /></span></div>
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<span class="Apple-style-span" style="color: #741b47;">For the glaze, put the remaining 500ml of Dr Pepper and the remaining ingredients into a pan & cook over a medium heat for about 15 minutes until reduces by about half. Stir the mixture throughout to avoid burning.</span></div>
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<span class="Apple-style-span" style="color: #741b47;"><br /></span></div>
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<span class="Apple-style-span" style="color: #741b47;">Remove the ribs from the oven & discard any cooking liquid in the tin.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Turn the oven up to 180oC/160oC/gas 4. </span></div>
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<span class="Apple-style-span" style="color: #741b47;"><br /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #741b47;">Put the ribs on a roasting rack set over a tray, using a pastry brush, coat the ribs with the glaze.</span></div>
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<span class="Apple-style-span" style="color: #741b47;"><br /></span></div>
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<span class="Apple-style-span" style="color: #741b47;">Roast for 15 minutes, turn the ribs over & baste with more glaze.</span></div>
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<span class="Apple-style-span" style="color: #741b47;"><br /></span></div>
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<span class="Apple-style-span" style="color: #741b47;">Cook the ribs, turning and basting every 15 minutes for a further 30 - 45 minutes or until dark & sticky.</span></div>
rachelhttp://www.blogger.com/profile/02743700994850616744noreply@blogger.com0tag:blogger.com,1999:blog-3409035197763664857.post-23783405528886927102012-09-23T12:37:00.001-07:002012-09-23T12:38:23.758-07:00Chocolate & Raspberry Pancakes <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_AFquOttOR1CvyFMGIW9yl7CYFeAz4O3VdAOTGF8EO4n8gN4GhnDAriAfE-ZAx-IUbjC6vkwWEvFHSCnm4j6S8FE5eS3fmL33jbQpZ75og7PFvbFBLZ03h9t_ebWdqPKz-k6ooQrJZ65/s1600/P1010022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #741b47;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_AFquOttOR1CvyFMGIW9yl7CYFeAz4O3VdAOTGF8EO4n8gN4GhnDAriAfE-ZAx-IUbjC6vkwWEvFHSCnm4j6S8FE5eS3fmL33jbQpZ75og7PFvbFBLZ03h9t_ebWdqPKz-k6ooQrJZ65/s320/P1010022.JPG" width="240" /></span></a></div>
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<span class="Apple-style-span" style="color: #741b47;">Pancakes for breakfast = naughty. Pancakes with chocolate, raspberries, syrup & clotted cream for breakfast = send me to hell!</span></div>
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<span class="Apple-style-span" style="color: #741b47;">This pancake recipe, from A Tale of 12 Kitchens by <i>Jake Tilson</i> is real easy & will yield a perfect stack of pancakes every time. Just make sure you whip those egg whites good 'n proper.</span></div>
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<i><span class="Apple-style-span" style="color: #741b47;">Makes about 4 pancakes</span></i></div>
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<span class="Apple-style-span" style="color: #741b47;">2 Eggs </span></div>
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<span class="Apple-style-span" style="color: #741b47;">1 cup of milk</span></div>
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<span class="Apple-style-span" style="color: #741b47;">1 cup flour</span></div>
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<span class="Apple-style-span" style="color: #741b47;">pinch of salt</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Butter, melted</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #741b47;">1 tsp Bicarbonate of soda</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #741b47;">1 small pack of raspberries</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #741b47;">50g dark chocolate chunks</span></div>
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<span class="Apple-style-span" style="color: #741b47;"><br /></span></div>
<div style="text-align: center;">
<i><span class="Apple-style-span" style="color: #741b47;">To Serve</span></i></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #741b47;">Syrup (golden or maple)</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #741b47;">Clotted cream</span></div>
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<span class="Apple-style-span" style="color: #741b47;"><br /></span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #741b47;">Separate the two eggs. </span></div>
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<span class="Apple-style-span" style="color: #741b47;">Whisk the whites in a bowl until stiff peaks are formed.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">In another bowl mix the flour, salt, bicarbonate of soda, egg yolks, milk & a tablespoon of melted butter, until the mixture has come together.</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #741b47;">Fold the egg whites into the flour/milk batter.</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #741b47;">Heat up a frying pan (medium/low) & add a teaspoon of melted butter.</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #741b47;">Add a ladleful of the pancake bater to the pan.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Place some of the raspberries & chocolate chunks on top of the batter.</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #741b47;">Flip the pancakes over after a minute, and continue to cook on the other side until golden brown.</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #741b47;">Serve you pancakes stacked up drizzled with syrup & a dollop of clotted cream.</span></div>
<div style="text-align: center;">
<span class="Apple-style-span" style="color: #741b47;">Mmmm. Mmmm.</span></div>
rachelhttp://www.blogger.com/profile/02743700994850616744noreply@blogger.com0tag:blogger.com,1999:blog-3409035197763664857.post-12102923435189834732012-06-13T04:58:00.000-07:002012-06-13T04:58:05.092-07:00Peppermint Crisp Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwVHcqHBQLUHnojUUPGxiviKrvENJ9GgkdQPxC6NjTqGA2FPjOS8slMmw366QptvF1hoLywtSpVbpNxmW8280eKwhRrdTCC6aWCf-UrTYOB2gAENnJT5XVS6YgfoEYGyATUAENgd8dWDpm/s1600/P1010013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwVHcqHBQLUHnojUUPGxiviKrvENJ9GgkdQPxC6NjTqGA2FPjOS8slMmw366QptvF1hoLywtSpVbpNxmW8280eKwhRrdTCC6aWCf-UrTYOB2gAENnJT5XVS6YgfoEYGyATUAENgd8dWDpm/s320/P1010013.JPG" width="240" /></a></div>
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<span class="Apple-style-span" style="color: #741b47;">Think banoffee pie .... minus the bananas .... with crispy, chocolatey, minty goodness.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">This recipe calls for a couple of bars of Nestle Peppermint Crisp bars, I haven't managed to find anywhere that sells these bad boys apart from <a href="http://www.cybercandy.co.uk/index.html">Cyber Candy</a>. Mint Aero would be a good replacement though.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">The recipe comes from one of my favorite cook books Apples for Jam by <i>Tessa Kiros</i>.</span></div>
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<span class="Apple-style-span" style="color: #741b47;"><i>Serves 10-12</i></span></div>
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<span class="Apple-style-span" style="color: #741b47;"><i><br /></i></span></div>
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<span class="Apple-style-span" style="color: #741b47;">200g Digestive Biscuits</span></div>
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<span class="Apple-style-span" style="color: #741b47;">100g Butter, melted</span></div>
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<span class="Apple-style-span" style="color: #741b47;">600g condensed milk</span></div>
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<span class="Apple-style-span" style="color: #741b47;">400ml Whipping cream</span></div>
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<span class="Apple-style-span" style="color: #741b47;">100g Peppermint Crisp bars, chopped</span></div>
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<span class="Apple-style-span" style="color: #741b47;"><br /></span></div>
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<span class="Apple-style-span" style="color: #741b47;">To make the caramel, put the cans of condensed milk into a saucepan & fill with enough water to cover the cans. Bring the saucepan up to a boil & cook for 2 hours, make sure the water is kept topped up, otherwise the cans could explode! Leave to cool.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Crush the biscuits & put them into a bowl with the butter: Mix together well & then press firmly onto the base & a little way up the sides of a 26cm (10 1/2 inch) pie dish. Put into the fridge to set.</span></div>
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<span class="Apple-style-span" style="color: #741b47;"><br /></span></div>
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<span class="Apple-style-span" style="color: #741b47;">Beat the caramel in a bowl with a wooden spoon until smooth. Carefully spread over the biscuit base, trying not to lift any of the biscuit crumbs.</span></div>
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<span class="Apple-style-span" style="color: #741b47;"><br /></span></div>
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<span class="Apple-style-span" style="color: #741b47;">Whip the cream until it holds it's shape well, but take care not to overwhip it. Spoon it over the caramel to cover the whole surface & scatter the peppermint chocolate over the top.</span></div>
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<span class="Apple-style-span" style="color: #741b47;">Keep in the fridge before serving.</span></div>
<br />rachelhttp://www.blogger.com/profile/02743700994850616744noreply@blogger.com0tag:blogger.com,1999:blog-3409035197763664857.post-41241202719314721492012-06-10T14:47:00.001-07:002012-06-13T05:00:24.410-07:00Sour Cherry & Pistachio Fudge<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27F0xzJPqGiWWL1UMDqRxAmidg4aEF1ttbQN4eJFoGJExrooje4c4Rd7TPrh9jZMkUF2zYSIEXPuonK52oEDzqr9QBwx5lmHiqIkScJ8XsSZVNqyAz5OmSuMKJnwOiZAbVBLLpKALlaIi/s1600/P1010009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27F0xzJPqGiWWL1UMDqRxAmidg4aEF1ttbQN4eJFoGJExrooje4c4Rd7TPrh9jZMkUF2zYSIEXPuonK52oEDzqr9QBwx5lmHiqIkScJ8XsSZVNqyAz5OmSuMKJnwOiZAbVBLLpKALlaIi/s320/P1010009.JPG" width="240" /></a></div>
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<span class="Apple-style-span" style="color: #741b47;">You can't go wrong with some proper homemade fudge ..... unless you get the cooking wrong, which is quite easy. Your best bet it to use a sugar thermometer, so you can get the fudge to the correct 'softball stage' of 118oC.</span></div>
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<span class="Apple-style-span" style="color: #741b47;"><br /></span></div>
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<span class="Apple-style-span" style="color: #741b47;">I found this recipe on the back of a condensed milk can, but it is also available on the <a href="http://www.carnation.co.uk/pudcasts/ultimate-fudge?section=Recipes">Nestle Carnation Milk website </a>. You can add whatever you like to the fudge, fruit, nuts, chocolate chips or even a good glug of whisky!</span></div>
</div>rachelhttp://www.blogger.com/profile/02743700994850616744noreply@blogger.com0tag:blogger.com,1999:blog-3409035197763664857.post-9540954105323936172011-12-09T07:57:00.000-08:002011-12-09T07:57:54.157-08:00Cocoa dusted chocolate truffles<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="background-color: white; color: #741b47; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7HDtySjBjWa2zP_OENV46bVCfqWAUrmi6NC78y_eLl7GHpibP9FA-4A4u2ZQFy_yVTbuYTgkMULmgBHNLdoU1j4cH0Av9tKvwVu8A84vja5OEkpDHv2ViJhBy3CTFP0jeFdAzL0gSIl5O/s1600/P1010044.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7HDtySjBjWa2zP_OENV46bVCfqWAUrmi6NC78y_eLl7GHpibP9FA-4A4u2ZQFy_yVTbuYTgkMULmgBHNLdoU1j4cH0Av9tKvwVu8A84vja5OEkpDHv2ViJhBy3CTFP0jeFdAzL0gSIl5O/s320/P1010044.JPG" width="240" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #741b47;">These truffles are really easy to make and look pretty professional. </span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #741b47;">You can add a splash of rum, brandy or any other alcohol you like. You can also roll the chocolates in chopped nuts or crushed biscuits.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #741b47;">The recipe is from <i>Unwapped</i> by Green & Blacks.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #741b47;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><i style="background-color: white;"><span class="Apple-style-span" style="color: #741b47;">Makes 36</span></i></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #741b47;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #741b47;">275g dark chocolate, minimum 60% cocoa solids, broken into pieces</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #741b47;">250ml double cream</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #741b47;">50g unsalted butter, at room temperature</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #741b47;">50g cocoa powder</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #741b47;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #741b47;">Place the chocolate in a large bowl. Bring the cream to the boil and pour it over the chocolate. Stir gently until the chocolate has melted, trying not to create bubbles. Leave to cool for 2 minutes, add the butter in two staged and stir in gently. Once the butter is incorporated, the ganache should be smooth and glossy with no oil slick on the surface. If the mixture splits and an oil slick appears, put the whole lot in a food processor and blend briefly until the mixture re-emulsifies. Set the truffle mixture in the fridge for a minimum of 3 hours or overnight.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #741b47;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #741b47;">Remove the ganache from the fridge about 15 minutes before you want to make the truffles, depending on room temperature. Put the cocoa in a bowl. Ensure your hands are cold and dry, then dust with cocoa. Take spoonfuls of the ganache mixture (use a teaspoon) and roll the mixture into a ball in your cocoa dusted hands. Drop each shaped truffle into the bowl of cocoa, turn it around then toss it between your palms to remove any excess powder.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #741b47;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #741b47;">The truffles can be returned to the fridge and kept for up to 2 days.</span></span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>rachelhttp://www.blogger.com/profile/02743700994850616744noreply@blogger.com0tag:blogger.com,1999:blog-3409035197763664857.post-75273404518506069792011-09-21T01:12:00.000-07:002011-09-21T01:12:56.327-07:00White chocolate & pistachio baked cheesecake with a ginger crust<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_aukOreIIzaXGQJafG4IgODpmHuPlGbsUP43kPIq53H7ecTyRrCaMnDX3QQvkAR9lUztgqiq8k9v6iOjdzYTHAgEhBy1O6pFMZu9QGpEH0DziRy5JM8L87b1569fkxX4__LCm0BTZf-sK/s1600/P1010037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #741b47;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_aukOreIIzaXGQJafG4IgODpmHuPlGbsUP43kPIq53H7ecTyRrCaMnDX3QQvkAR9lUztgqiq8k9v6iOjdzYTHAgEhBy1O6pFMZu9QGpEH0DziRy5JM8L87b1569fkxX4__LCm0BTZf-sK/s320/P1010037.JPG" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;">This recipe from Orchards in the Oasis by <i>Josceline Dimbleby</i> is just a basic recipe for cheesecake. </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;">You can add any flavours to the cheese mix and use any biscuits you fancy for the base.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;">I chose white chocolate and pistachio after trying a similar flavour combination at <a href="http://www.mrsmarengos.co.uk/index.html">Mrs Marengo's Vegetarian Cafe & Cake Shop</a>, Soho.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;">150g ginger biscuits</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;">50g butter, plus extra for greasing</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;">225g curd cheese</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;">2 tablespoons of whole milk</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;">1 level tablespoon of cornflour</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;">75g golden caster sugar</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;">1/2 level teaspoon of salt</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;">2 large free-range eggs, separated</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;">icing sugar for dusting (optional)</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;">110g shelled pistachios, finely chopped</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;">100g white chocolate, melted</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;">50g white chocolate chunks</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;">Butter a loose-based 22-23cm round cake tin. Crush the biscuits in a food processor and turn into a large bowl. Melt the butter, pour onto the biscuits and stir to combine. Press evenly over the bottom of the cake tin and chill.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;">Heat the oven to 170oC. Put the cheeses into a food processor with the milk, cornflour, caster sugar, salt egg yolks and melted white chocolate if using. Whiz thoroughly and turn into a bowl. In a clean bowl, whisk the eggs whites with a pinch of salt to soft peaks and gently fold into the cheese mixture along with the white chocolate chunks, using a metal spoon. </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;">Pour the mixture into the chilled base. Bake in the centre of the oven for 50-60 minutes or until it feels only just set to a soft touch in the centre. </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;">Leave to cool completely.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;">Sift with icing sugar or dab on some gold leaf for extra decadence!</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;"><br />
</span></div>rachelhttp://www.blogger.com/profile/02743700994850616744noreply@blogger.com0tag:blogger.com,1999:blog-3409035197763664857.post-81557005873730859802011-09-20T03:04:00.000-07:002011-09-20T03:04:14.087-07:00Som Tum - Green papaya salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhICxN8ohmP_MoVECti-BogfKCrW_3S6808a7cF1j9nsAzocGXmR72loLpp66qzimGAKeDMKW-2Z1G60k3GOEYLd0SWFSfutQ3LXL06DGy36Z4vcjL46IDfvmRmbJ7aBOE40LFlgcxuQQq6/s1600/P1010034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #741b47;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhICxN8ohmP_MoVECti-BogfKCrW_3S6808a7cF1j9nsAzocGXmR72loLpp66qzimGAKeDMKW-2Z1G60k3GOEYLd0SWFSfutQ3LXL06DGy36Z4vcjL46IDfvmRmbJ7aBOE40LFlgcxuQQq6/s320/P1010034.JPG" width="240" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">I ate this almost everyday in Thailand & picked up the recipe from a cookery school in Chiang Mai. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">It's definitely the best salad your likely to come across. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">The key to this dish is to use lots of chili, your nose should be running & yours eye's watering!!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">If you can't find green papaya you can use cucumber or unripe mango.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">100g Grated papaya</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">1 chopped tomato</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">5 green beans, chopped into 1 inch pieces</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">A handle of roasted peanuts</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">2 tbsp fish sauce</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">2 tbsp lime juice</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">1 tbsp palm sugar</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">1 birds-eye chili</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">Put the chili and peanuts into a pestle and mortar and pound together.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">Add the palm sugar, fish sauce and lime juice and pound until the sugar has nearly dissolved.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">Add papaya and tomatoes and mix well.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div>rachelhttp://www.blogger.com/profile/02743700994850616744noreply@blogger.com0tag:blogger.com,1999:blog-3409035197763664857.post-37073134075265447562011-09-13T14:58:00.000-07:002011-09-13T14:58:42.997-07:00Best Banana Cake with Vanilla butter icing<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikw5ecIYosxkzWUVsgxz92PWe8TgVWF3fZRajoVmPKkHUybBaMOk54IdGoXfkR4aPPtgbadQZk197XbFua2COXbz-hKVG4bhr3tgnt0BUrENXJJ1ggLZikhQFhe3ssDeY_6X9-2O96p3ZU/s1600/P1010024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikw5ecIYosxkzWUVsgxz92PWe8TgVWF3fZRajoVmPKkHUybBaMOk54IdGoXfkR4aPPtgbadQZk197XbFua2COXbz-hKVG4bhr3tgnt0BUrENXJJ1ggLZikhQFhe3ssDeY_6X9-2O96p3ZU/s320/P1010024.JPG" width="240" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">This is the BEST banana cake you will ever eat. Fact.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">The recipe is actually called banana bread, but after I added the icing I think it should be called a cake! It is taken from <i>Sophie Dahl's</i> Voluptious Delights.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">75g soft butter</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">4 ripe bananas, mashed up</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">200g soft brown sugar</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">1 egg, beaten</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">1 tablespoon of vanilla extract</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">1 teaspoon of bicarbonate of soda</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">1 pinch of salt</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">170g plain flour</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">Preheat the oven tp 180oc. Grease and line your tin.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">Pour the mashed bananas into a big mixing bowl. Mix in the butter, sugar, egg and vanilla extract. Add the bicarbonate of soda and salt and mix the flour last. Pour into the prepared tin. Bake for 1 hour, remove and cool.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;"><br />
</span></div><div style="text-align: center;"><i><span class="Apple-style-span" style="color: #741b47;">vanilla butter icing</span></i></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">230g butter, softened</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">113g icing sugar</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">1 tsp vanilla extract</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">2 tbsp milk</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;">Beat the butter with an electric mix until pale and fluffy, add the icing sugar vanilla and milk and beat until smooth (about 5 minutes). Spread over the cooled cake.</span></div>rachelhttp://www.blogger.com/profile/02743700994850616744noreply@blogger.com0tag:blogger.com,1999:blog-3409035197763664857.post-64812880574440534552011-09-13T14:30:00.000-07:002011-09-13T14:31:07.118-07:00Red Leicester & poppyseed shortbreads<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyzydPhcjg2P9BOlXs4G7Jhgx9sV-CdbxTsjHUsPbW7lWQIEEGtr6yhqk0fCSnakKpPq-1C7tyvlIWdrQbnbvLRBB6mKyAf62BvAujAgxe62jQYCmKBCYf2lUo2TOZjRQbImv7O995-MQ-/s1600/P1010007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyzydPhcjg2P9BOlXs4G7Jhgx9sV-CdbxTsjHUsPbW7lWQIEEGtr6yhqk0fCSnakKpPq-1C7tyvlIWdrQbnbvLRBB6mKyAf62BvAujAgxe62jQYCmKBCYf2lUo2TOZjRQbImv7O995-MQ-/s320/P1010007.JPG" width="240" /></a></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">These delicious biscuits will give you heart-attack with every bite, but they're worth it!</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I used an artisan red leicester cheese - the lovely people at Neil's Yard Dairy hooked me up with a nice big chunk! </span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The recipe is from <i>Dan Lepard's</i> How to Bake series for The Guardian.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">http://www.guardian.co.uk/lifeandstyle/2010/oct/30/red-leicester-biscuit-recipe-lepard</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47; font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="border-collapse: collapse; color: #333333; font-family: arial, sans-serif; font-size: 14px; line-height: 18px;"></span></div><div style="background-repeat: no-repeat no-repeat; border-collapse: collapse; margin-bottom: 13px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
<div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47; font-family: Verdana, sans-serif;">175g plain flour</span></div><span style="background-repeat: no-repeat no-repeat; border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47; font-family: Verdana, sans-serif;">½ tsp salt</span></div></span><span style="background-repeat: no-repeat no-repeat; border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47; font-family: Verdana, sans-serif;">A few good twists of freshly ground black pepper</span></div></span><span style="background-repeat: no-repeat no-repeat; border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47; font-family: Verdana, sans-serif;">¼ tsp cayenne pepper</span></div></span><span style="background-repeat: no-repeat no-repeat; border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47; font-family: Verdana, sans-serif;">125g unsalted butter, softened</span></div></span><span style="background-repeat: no-repeat no-repeat; border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47; font-family: Verdana, sans-serif;">150g red Leicester, grated</span></div></span><span style="background-repeat: no-repeat no-repeat; border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47; font-family: Verdana, sans-serif;">Lightly beaten egg white</span></div></span><span class="Apple-style-span" style="color: #741b47;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Poppy seeds</span></div></span></div><div style="background-repeat: no-repeat no-repeat; border-collapse: collapse; margin-bottom: 13px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Put the flour, salt, black pepper and cayenne pepper in a large mixing bowl and rub in the butter. Add the </span></span></span><a href="http://www.guardian.co.uk/lifeandstyle/cheese" style="background-repeat: no-repeat no-repeat; border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;" title="More from guardian.co.uk on Cheese"><span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">cheese</span></span></span></a><span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> and work the mixture to a smooth dough. Roll the dough into a cylinder about 30cm long, wrap it in nonstick </span></span></span><a href="http://www.guardian.co.uk/lifeandstyle/baking" style="background-repeat: no-repeat no-repeat; border-collapse: collapse; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;" title="More from guardian.co.uk on Baking"><span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">baking</span></span></span></a><span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> paper and freeze for half an hour.</span></span></span></div></div><div style="background-repeat: no-repeat no-repeat; border-collapse: collapse; margin-bottom: 13px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Remove the dough from the freezer, peel off the wrapper and stand the stick of dough on its end. Brush the outside all over with egg white, then roll in a scant layer of seeds, so they stick firmly to the outside. Wrap and chill the dough until needed.</span></span></span></div></div><div style="background-repeat: no-repeat no-repeat; border-collapse: collapse; margin-bottom: 13px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="color: #741b47;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: small;">To cook, heat the oven to 180C (160C fan-assisted)/350F/gas mark 4. Slice the dough into 0.75cm rounds, lay on a tray lined with nonstick paper and bake for about 20 minutes, until golden.</span></span></span></div></div>rachelhttp://www.blogger.com/profile/02743700994850616744noreply@blogger.com0tag:blogger.com,1999:blog-3409035197763664857.post-88985637361519022812011-09-12T14:17:00.000-07:002011-09-12T14:17:18.370-07:00Yellow thai prawn & pineapple curry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP_m49TIdUoUyNkhZq-4sL1klV04kWsjjpSEYfObg8neUnspLJ4miK9OcmGWyEPJdtyD2WtxHZ8lHuhJRm_B7XmoVF8PBViknTttrUzzDsJP07RzSnt4d4rfEDqUXtoZcTtSAUMvZKRDDo/s1600/P1010005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #a64d79;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP_m49TIdUoUyNkhZq-4sL1klV04kWsjjpSEYfObg8neUnspLJ4miK9OcmGWyEPJdtyD2WtxHZ8lHuhJRm_B7XmoVF8PBViknTttrUzzDsJP07RzSnt4d4rfEDqUXtoZcTtSAUMvZKRDDo/s320/P1010005.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #a64d79;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #a64d79;">Another recipe from <i>Rick Stein's</i> Far Eastern Odyssey. I know making curry pastes from scratch might sound time consuming, but it's so worth it! Make a big batch of it and keep in the freezer, you can then whip up a curry in minutes if needs be.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #a64d79;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #a64d79;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #a64d79;"><i>Serves 4</i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #a64d79;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #a64d79;">450g large raw prawns</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #a64d79;">4 heaped tablespoons of thai yellow curry paste</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #a64d79;">150g of pineapple chunks</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #a64d79;">150ml coconut milk</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #a64d79;">1 tbsp lime juice</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #a64d79;">1 tbsp palm sugar</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #a64d79;">1 tbsp fish sauce</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #a64d79;">2-3 tbsp tamarind water</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #a64d79;">1 green bird's eye chili, thinly slices, to garish</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #a64d79;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #a64d79;">Peel the prawns, reserving the heads and shells. Put the shells into a pan with 450ml water and 1/2 teaspoon of salt and bring to the boil, skimming off the scum as it rises to the surface. Leave to simmer for 15 minutes.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #a64d79;">Strain 300ml of the prawn stock into a clean pan add the curry paste and simmer for 1 minute. Add the pineapple and the prawns and simmer for another minute or two until the prawns have turned pink and are just cooked. Add the coconut milk, lime juice, sugar, fish sauce and tamarind water.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #a64d79;">Spoon the curry into a serving bowl, sprinkle with the sliced green chili and serve with rice or rice noodles. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #a64d79;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #a64d79;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #a64d79;">Thai yellow curry paste</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #a64d79;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #a64d79;">3 dried red kashmiri chillies </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #a64d79;">1 red bird's eye chili, roughly chopped</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #a64d79;">3 fat lemongrass stalks, core chopped</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #a64d79;">25g fresh galangal or ginger, roughly chopped</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #a64d79;">2tsp turmeric powder</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #a64d79;">50g onions or shallots, roughly chopped</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #a64d79;">30g garlic cloves, roughly chopped</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #a64d79;">2 tsp shrimp paste</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #a64d79;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #a64d79;">Cover the dried chillies in hot water and leave to soak for 30 minutes. Then drain, reserving 2 tablespoons of the liquid. Put the chillies and reserved liquid into a mini food processor with the remaining ingredients and grind everything to a smooth paste.</span></div><div style="text-align: center;"><br />
</div>rachelhttp://www.blogger.com/profile/02743700994850616744noreply@blogger.com0