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Post by manuela on May 2, 2007 12:43:46 GMT 12
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Dalbyj
Chief of Staff
Hope Springs a Kernal
Posts: 2,378
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Post by Dalbyj on Jul 10, 2007 10:42:38 GMT 12
;D Heres one especially for Dalbyj. LMAO. ;D ;D DEVILS CHOCOLATE CAKE. Ingredients: 110g unsalted butter 100g dark chocolate, broken into squares or chopped 100g muscovado sugar 1 Tbsp golden syrup 160g plain flour pinch salt 4 level Tbsp cocoa powder ½ tsp baking soda 2 large eggs, at room temperature, beaten ½ tsp vanilla extract 100ml milk Topping 200g dark chocolate, broken into squares or chopped 200g sour cream Method: Put butter, chocolate, sugar and golden syrup in a large bowl and set it over a small pan of simmering water.Stir until chocolate and butter have melted thenremove bowl from pan and let the contents cool. Grease a 21cm diameter x 5cm deep cake tin and line the base with baking paper. Preheat oven to 170°C. Sift flour, salt, cocoa and baking soda onto a piece of paper, then sift them again into a large bowl. Make a well in the centre and drop in the eggs then add the melted chocolate mixture and vanilla extract. Carefully stir together with a large spoon, adding the milk in small amounts as the batter stiffens. Don’t beat. Spoon mixture into the prepared cake tin. Bake for 25 minutes or until springy to touch. Cool in the tin then turn onto a wire rack to finish cooling. Melt chocolate for the topping in a large bowl set over a pan of just-simmering water. Let chocolate cool to room temperature, then blend in the sour cream. Spread over top and sides of cake. Serve cut into wedges (use a serrated knife). Well I finally got around to making this yesterday ... and it is just FABULOUS!!! So rich you can only have a small piece, but incredibly tasty. It has definitely gone down well with the rest of the family! So thanks for the recipe, meandog!
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Post by ivyplus on Aug 8, 2007 21:53:39 GMT 12
Home made custard450ml milk ¼ Vanilla pod slitted or 1 teaspoon Vanilla essence **1 ½ tablespoons corn flour + 1 egg 50ml cold milk 2 tablespoons sugar Boil 450ml milk and vanilla in a pot (not aluminium). Put the pot beside the stove. Mix corn flour, egg/eggs and sugar with a whisk into the milk (50ml) and add it to the hot milk. The hot milk shouldn't boil anymore because otherwise the eggs will separate. Place the pot on the stove and bring back to the boil while stirring constantly. Leave the custard to cool. I usually fill it straightaway in a glass bottle to cool. (Put the bottle on a piece of wood that it won’t burst from the heat of the custard). The glass bottle has the advantage that it can be served easily and it doesn't take a lot of room in the fridge. If you like the custard to cool in a dish you can sprinkle sugar over the custard. It helps preventing a skin to develop. Whisk before serving. Option caramel custard: 2 – 4 tablespoons of sugar slightly caramelised and quench with 50ml hot water and add to the vanilla custard Option hazelnut custard: add to 1 tablespoon slightly caramelised sugar 1 tablespoon of whole hazelnuts and leave them to cool on a piece of baking paper. Grind the caramelised hazelnuts finely and add them just before serving to the vanilla custard. Option chocolate custard: Melt 50g-100g dark melting chocolate and mix into custard **1 egg or 1 tablespoon of cornflour will set 200 ml liquid to custard consistency The above total liquid is 500ml so you need 1 ½ tablespoons corn flour + 1 egg (or 2 eggs and ½ tablespoon corn flour )
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Post by ivyplus on Aug 13, 2007 22:09:06 GMT 12
Chocolate Brownies225g butter 200g dark chocolate 2 cups sugar (I use 300g raw sugar) 4 eggs 1 ¼ teaspoons vanilla essence 1 ½ cups flour ½ cup cocoa sieved 1 ½ cups walnuts or almonds roughly chopped Preheat oven to 190°C Melt butter and chocolate over low heat. Combine melted chocolate with sugar. I use the a mixing machine. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Mix in flour, cocoa and nuts until evently combined. Pour into a greased and floured baking tin (approx 300mm x 240mm). Bake at 180°C for 45 minutes or until set. Add topping if wanted (200g melted dark chocolate). Slice, Cool.
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Post by ivyplus on Aug 15, 2007 20:47:27 GMT 12
Leckerli400g almonds (roughly chopped, I use a foodprocessor (1) 400g sugar (brown sugar) 800g honey (I put the pot onto the scales an measure it that way (2) 200g - 300g Mixed peel (option: glaced ginger) 3 tablespoons cinnamon (25g) 2 teaspoons clove powder (10g) ½ teaspoon nutmeg Put all ingredients in the pot and warm up, don't let it get to the boil. Remove from heat (3). 1kg flour 1 tablespoon baking powder Mix in the flour and baking powder to the soft ingredients in the pot (4). Spread the mixture onto a baking tray which is coated with some butter and flour or spread it onto a baking paper. The thickness of this dough should be about 3mm – 5mm. Because this is a realy dry mixture I wet my hands (not pants!) and use them to spread the dough (6). The mixture makes three baking trays of each 370mm x 370mm. Baking: 12-15 minutes at 160°C bis 170°C (Fanoven). Each tray should be baked at its own (7), the time to bake is long enough to spread the glaze onto the baked cookies. Glaze (8 + 9): 450g icing sugar with some water, spread over the still hot cookiedough, cut into pieces (9) with a rocking knive of a kitchen knive. Leavo to cool (10).
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Post by manuela on Aug 15, 2007 21:01:18 GMT 12
NOW we are rocking, Christine!!! ;D ;D ;D
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Post by ivyplus on Aug 24, 2007 7:39:26 GMT 12
Florentine Slices150g butter ¾ cup raw sugar (120g) 100g roughly ground almonds (in food processor) 150g mixed fruits (incl glace cherries) 1 cup flour (130g) 1 teaspoon baking powder Melt the butter in a saucepan large enough to hold all the ingredients. Remove from heat and add all the other ingredients and mix. Grease a baking tray 200mm x 200mm and cover with flour, remove access flour. Spread the mixture on the baking tray. If the tray is too large you can get it smaller by using aluminium foil. Bake at 180°C for 25 minutes or until golden brown. Cut the slice into squares while still hot and leave in the tray for another 10 minutes. Remove from tray with care. This slice is very crumbly while still warm.
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Post by ivyplus on Sept 4, 2007 19:43:54 GMT 12
This is not a cake (as the thread mentions) but it is sweet! Marzipan (Almond Paste)It's something which is not very common in New Zealand. Marzipan makes great cake decoration or parlines (truffles). 200g almonds pour boiling water over them and leave them sitting for about 2 – 5 minutes. Then replace the hot water with cold water and start removing the skins of the almonds. They will easily pop out of the skin. Put them into a food processor and process till they are finely chopped. Add 200g icing sugar and process again. Add ½ an egg white and process. After a while there will be a smooth lump in the food processor. The marzipan is ready. If it doesn't form a lump you could add a little bit more egg white. The egg white could be replaced with whisky! (especially mentioned for MD) Marzipan is a white paste and can now be coloured with food colouring to make fruits and vegetables. Great for cake decoration. The paste could also be used as almond cake icing. I like the marzipan in balls covered with drinking chocolate powder. Or the marzipan dipped in melted chocolate, or covered with grated almond. They make great gifts. Why not try to make marzipan with the children on a rainy day!
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Post by OasisNZ on Sept 4, 2007 20:11:53 GMT 12
NOW we are rocking, Christine!!! ;D ;D ;D You need a good set of teeth for that stuff! ;D ;D ;D Funny you should use the turn "rocking", LOL! ;D
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Post by ivyplus on Sept 6, 2007 21:09:12 GMT 12
Date and Orange Scones1 cup sliced dates (I cut them with the scissors) ½ cup orange juice Simmer the dates in the orange juice till they are soft and not runny. Remove from heat and add 1 tablespoon of honey and some cinnamon (or ground ginger). Get the food processor out and put the following ingredients into it: 2 cups flour 4 teaspoons baking powder 2 tablespoons sugar 50g butter Mix till all is crumbly and add: ¾ cups milk Now only process till all is mixed in. Don't over process this dough. Take it out of the machine and put the dough onto a floured surface. Flatten the dough with the hands to about 5mm thickness. Remove the edges with a knife, so that it is a nice square piece. Cut it into six pieces and put the date/orange mixture onto each piece. Fold each piece into half and press the edges down with a fork. Mix some honey with a tablespoon of orange juice and brush each scone with this mixture. Sprinkle sugar granules over them and bake them at 220°C for about 10 minutes or till golden brown. Serve with yoghurt or whipped cream.
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Post by ivyplus on Sept 7, 2007 19:48:25 GMT 12
Swiss RollQuantity: 1 egg 20-30g sugar Lemon zest or vanilla essence 20-30g flour The quantity can be multiplied for larger rolls.3 egg yolks 1 tablespoon warm water 60-90g sugar Lemon zest or vanilla essence Mix these ingredients till they become foamy Add 60-90g flour and lightly mix 3 beaten egg whites Add the beaten egg whites carefully to the above mixture. I usually dip the whisk in the mixture and turn it till it is full of mixture. I lift the whisk and knock the handle on the mixing bowl that the mixture falls down into the bowl. It is important not to destroy the air bubbles form the beaten egg whites with too much stirring. These air bubbles make the Swiss roll airy. Cover the baking tin with baking paper or an oiled tinfoil (I prefer the tinfoil) and spread the dough as a square. Bake at 250°C – 270°C for 5 – 10 minutes or till golden brown. Cover a fresh kitchen towel with sugar and tip the baked dough on top of the kitchen towel and leave to cool with the baking paper or foil still covering the dough. This way the roll stays moist and can be rolled easily. Fillings: Spread the roll with jam (raspberry, strawberry) and whipped cream or chocolate or vanilla custard and berries. *editors note (OasisNZ), this is great, I prefer the cream and jam variety*…
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Post by ivyplus on Oct 10, 2007 20:07:16 GMT 12
Sicilian Ricotta Cheese Cake200g digestive cookies crumbled (or other cookies, I used stale brownies) 75g-100g butter melted Blend the cookies and the melted butter und spread over a baking paper lined baking tin. Put in the freezer till the other ingredients are ready. 2 pounds ricotta cheese (I used 700g made from 3 liters of milk) ½ cup white sugar (100g) 1/3 cup all-purpose flour (40g) 6 eggs 1/4 teaspoon ground cinnamon 2 teaspoons orange zest (optional) 2 teaspoons vanilla extract 1/8 teaspoon salt DIRECTIONS Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle of the oven. Place all the other ingredients in a food processor and blend till smooth. Pour batter into the prepared pan. Bake in the centre of the oven for about 1 1/4 to 1 1/2 hours, until a light golden colour. Make sure the centre is fairly firm, and the point of a sharp knife inserted in the centre comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover, and chill till serving time.
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Post by ivyplus on Oct 18, 2007 20:26:32 GMT 12
Ricotta Plum Cheese Cake40g melted butter 120g crushed cookies (or old cake could be used) 300g plums 300g ricotta Lemon zest ½ teaspoon cinnamon 60g sugar 2 eggs 1 tablespoon semolina (or another egg instead) Put melted butter and cookies into a food processor and mix till crumbly. Line a 10cm spring form baking tin with baking paper and put the cookie mixture onto the tin. Mix all the other ingredients in the food processor and mix well. Spread over the cookie mixture and bake at 150°C (not fan bake) for 90 minutes. Leave in the turned-off oven for 30 minutes to set. Remove onto a cooling rack.
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Post by ivyplus on Mar 27, 2008 11:49:44 GMT 12
FLAVOURSOME FRUIT CAKE. 1 cup self raising flour 100 grams butter or margarine 3/5 cup castor sugar 1 egg 1 cup chopped dates 1/4 cup milk 1 1/2 cups chopped raw rhubarb Sift flour into bowl. Cut in the butter until the mixture resembles coarse breadcrumbs. Add sugar and dates, chop the rhubarb into small pieces before measuring. Mix both fruits through the dry ingredients until each piece of fruit is coated. Beat the egg until light and fluffy. Pour the egg into the dry ingredients and stir in enough milk to make a batter which will drop from a spoon. Place in a cake tin and bake at 190 degrees C. for 1 1/2 to 2 hrs. If the cake is starting to get a bit to cooked on the top place a bit of tinfoil or the oven tray on top. One can substitute dates for raisins as I do. Just made another one of these cakes!! Just made a double portion! Yummy
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