Wednesday, 30 December 2015
Monday, 28 December 2015
Simple LemonInfused Dessert
- 1 Lemon (Juice and Zest)
- 500ml Water
- 150g Sugar
- 50g Corn Flour
- Add water Zest and boil.
- Strain the zest .
- Add sugar and mix well.
- Next add the dissolved corn flour in and whisk well.
- Cook on the stove while whisking.
- Pour the mix in to a jelly mould.
- Chill several hours.
Saturday, 26 December 2015
Soft and Moist Rhubarb Dessert Cake
150g Self raising flour
Bunch of Rhubarb
For the topping
3 Tblsp Self raising flour
- Finely chop rhubarb.
- Beat butter and sugar.
- After add eggs and mix well.
- Next add flour and vanilla and mix on a low speed,
- Meanwhile Mix the topping ingredients well.
- Pour the batter in to a pan. Put rhubarb on top. Next add the topping.
- Bake on 180c about 30 min or until a skewer inserted comes out clean.
- Cool on a wire rack or serve hot with custard or cream or even ice cream.
Thursday, 24 December 2015
Simple & Easy Peanut butter Cups
- 125g Butter
- 190g Plain Flour
- 40g Brown Sugar
- 130g Caster Sugar
- Pinch of Salt
- 1 Egg
- 1/2 Tsp Bicarbonate of Soda
- 1 Tsp Vanilla
- 150g Peanut butter
- 1 Can Condensed milk
- 2 cup of dark and milk chocolate.
- 1/2 Cup white chocolate for decorations.
- Add butter, sugars,Salt and peanut butter and mix well.
- Next add egg, vanilla,bicarb and flour and mix well.
- Grease a mini muffin pan and put a spoon full in and press down to foam a cup. Bake on 180 about 10 min.
- After taking press down again to foam the cup and leave in tray to cool down.
- Mix condensed milk,and the chocolates and microwave it.
- Then pour in to the cups and leave to set.
- Next melt white chocolate and drizzle on top.
- Let it set out side, or in fridge.
- Store in air tight container in fridge. If living in cooler climate can leave out side.
Tuesday, 22 December 2015
Simplest White Chocolate Mousse
- 2Eggs Separated
- 20g Softened Butter
- 115g White chocolate melts
- Candies to decorate
- Add chocolate and butter in a bowl and melt in microwave.
- Whisk egg whites with cream of tartar or a drop of vinegar.
- Whisk egg yolks and melted chocolate together.
- Fold with egg whites and pour in to glasses.
- Chill for several hours.
- Serve with cream and ice cream.
Sunday, 20 December 2015
100% Whole Wheat Bread (Simple Baking)
- 145g Whole Wheat Flour
- 130g Warm Water
- 5g Instant Dry Yeast
- 120g Whole
- 170ml water (cold)
Ingredients for the bread
- 260g Whole Wheat flour
- 25ml Golden Syrup
- 25ml olive oil
- 4g Salt
- 7g Instant dry Yeast
- Prepare starter and leave overnight in room temperature.
- Soak flour in water for soaking leave in room temperature for 4-5 hours and put in fridge.
- Next day add bread flour , soaker and starter in a mixing bowl and mix well.
- Add syrup, oil and knead for 25min.
- Leave in a warm place to double.
- When double in size follow the folding method described in video and leave to double.
- Brush tops with eggs or milk and bake until golden brown on top or when tap gives a hollow sound.
- Cool on a wire rack. Can freeze too.
Friday, 18 December 2015
Yule Log (Simple Baking)
- 3 Eggs Separated
- 25g Cocoa
- 45ml Oil
- 65g Sugar
- 65g Plain flour
- 100g Dark chocolate melts
- 50ml Water
- Add cocoa powder in to the water and dissolve it well.
- Add egg whites in to a mixing bowl and half of the of the sugar and mix well.
- Once it comes to the soft peak stop whisking.
- Mix egg yolks and rest of the sugar in a bowl and whisk well.
- Add mixed cocoa and water in it.
- Next mix egg whites too and make the sponge as directed in the video.
- Roll with whipped cream.
- Melt chocolate and pour over top and design. (Watch video)
- Merry Christmas!
Wednesday, 16 December 2015
- 3 large eggs
- 2g salt
- 300g bread flour
- 35g sugar
- 7g dry yeats
- 35ml milk
- 135g butter
- Preheat the oven to 180 degrees. In a standard mixing bowl add the bread flour yeast, sugar mix this for about 30 secs. Then add the eggs and salt, mix for about 1min. Then add the milk, mix this for about 5mins. Then add the butter and mix for about 20mins. Place in a bowl and let it double in size.
- Flour the bench and place the dough on top, kneed the dough for about 5-8mins until no longer sticky. The cut the dough into 8 equal sized pieces. Take each piece and roll it into a round piece and place into the baking pan, do this with the rest of the pieces. Then let it double in size.
- Brush the tops with egg and bake for bout 15-20mins.
Monday, 14 December 2015
- 5 large eggs
- 850g mixed dried fruit
- 150g prunes
- 150g chopped dates
- 120 dried apricot and pineapple
- 150g cranberries
- 130g mixed nuts
- 250g butter
- 350g plain flour
- 200g brown sugar
- 65ml rum
- 130ml brandy
- Into a large saucepan add the brown sugar. Cook it on a low heat until it melts. In a large bowl add the the dried fruits. Whilst the brown sugar is melting add 2 tbps of rum and then boil this mixture. Then add this syrup into the bowl of fruits and mix well. Cove this bowl and leave to set in a dark area, for 10 days making sure to mix it everyday.
- Preheat the oven to 150 degrees. In a standard mixing bowl add the butter, whisk this for about 3mins until pale. Then add the eggs one by one and beat this for about 2-3mins, then add the flour and mix well. Then add the fruit mixture making sure that the fruits are coated in the cake batter.
- Place this mixture in a cake pan, layered with baking paper. Spread it around the pan. Then bake it for about 2-3 hours. Once baked place hot rum or brandy on top of the cake and let it soak in. Repeat this for a week everyday.
- Serve with a cup of tea.
Saturday, 12 December 2015
- 4 large eggs
- Vanilla essence
- I cup of tapioca pearls or sago
- I cup raw sugar
- 1/2 salt
- 6 cups of milk
- 1/2 thickened cream
- Preheat the oven to 180 degrees. Into a large saucepan, add the sago, sugar, vanilla, salt, and milk. Cook this on a medium heat for 10-15mins.While the sago is cooking, add the eggs into a small bowl and beat it lightly. Once the sago pudding has thickened in the saucepan add the eggs very quickly and mix together until combined.
- Add this mixture into a baking tray. Place a tray of hot water underneath the tray and place in the oven for about 30 minutes to bake in the oven.
- Serve hot or cold
Thursday, 10 December 2015
- 1 large egg
- vanilla essence
- 325g bread flour
- 125ml milk
- 25g milk powder
- 30g butter
- 3g salt
- 10g instant yeast
- 50g brown sugar
- Preheat the oven to 180 degrees. In a standard mixing bowl add the flour, sugar, yeast, salt (away from the yeast), milk powder, vanilla, and the milk. Mix this on a medium speed for about 5 mins. While mixing add the butter and mix for another 3mins. Once done mixing cover the bowl with a cloth and let it double in size.
- Flour the bench, place the dough on top and kneed the dough by folding the dough and overlapping it until it's no longer sticky. Then place it in a cake pan for a pan of your choice, Then leave it again to double in size covered by a cloth for about 2 hours.
- Once risen, brush the top of the bread with some egg and bake for about 20-30mins. Let the bread cool down completely before cutting.
Wednesday, 9 December 2015
- 1/4 egg white
- 175 icing sugar
- 75g cashew nut meal
- 1 tsp glycerine
- Almond essence
- Add the icing sugar(sifted), The cashew nut meal, 1/4 of an egg white. Mix this on a low speed for for 2-3minutes. Then while mixing add the few drops of almond essence, tsp of glycerine, and some rosewater. Mix this until it becomes a smooth dough.
- Flour the bench with some icing sugar, place the dough on top and kneed until pliable and not sticky. Then use to decorate as wanted.
Tuesday, 8 December 2015
- 275g bread flour
- 100g mashed broccoli
- 2g bread improver
- 5g instant dry yeast
- 30g butter
- 2g salt
- 155ml warm water
- 10g sugar
- Preheat the oven to 180 degrees. In a standard mixing bowl add the flour, bread improver, yeast, salt, sugar and mix this on a low speed for for 2-3mins add the butter while mixing. When the dough is smooth and combined add the broccoli. Mix this for about 5mins.
- Cover the bowl and place in a warm place until the dough doubles in size. Flour the bench and and place the dough on top. Kneed this until it's no longer sticky. The cut the dough into the amount of bun required or 8 pieces. Take a piece, roll the dough then fold the edges into and make a round shape. Do this for the rest of the pieces. Then let it double in size.
- Place this on a baking tray spray some olive oil on top and bake for about 10-15mins.
- Let them cool.
Sunday, 6 December 2015
- Can of tuna
- 5-6 potatoes
- I cup of cheese
- chopped tomatoes
- Chopped chillies
- Chopped onion
- Preheat the oven to 180 degrees. Using a knife or a potato twister cut out the middle of the potato. Cut up the potato that you took out to use as a filling. In a saucepan place some olive oil and cook the tomatoes, potato, chillies onion, tuna (drained) and garlic, to make a smooth filling mixture. Add some parmesan or breadcrumbs for extra flavour.
- Place the potatoes in a muffin tray facing upwards. Then fill the potatoes with the mixture to the top. Sprinkle some cheese on top and bake in the oven for about 30-40mins.
- Serve hot with a side of vegetables.
Friday, 4 December 2015
Simple and Easy Tutti Frutti Cake (Sri Lankan Tea Cake)
- 150g Margarine
- 150 Self Raising Flour
- 3 Eggs
- 125g Sugar
- 2 Tblsp Self Raising Flour
- 1/2 cup red cherries
- 1/2 cup Green cherries
- 1 Tsp Vanilla
- Beat margarine with sugar until creamy.
- Next add eggs one by one and whisk well.
- Add flour and vanilla mix well.
- Cover the cherries with flour and mix in to the cake batter.
- Pour the mix in to a cake pan and bake on 180c about 20-30 min or until a skewer inserted comes out clean.
- Cool on a wire rack before storing.
Thursday, 3 December 2015
Royal Icing for Cakes Cookies and Cup Cakes.
- 1 Egg whites
- 225g Icing Sugar
- 1/4 tsp Cream of tartar
- 1/4 tsp vanilla.
- Add egg white , vanilla and whisk until frothy.
- Then add cream of tartar and whisk until it comes to a soft peak.
- After add icing sugar and whisk 5 min. Then follow as directed for cakes and cookies.
Wednesday, 2 December 2015
Mashed Potato &Cheese Rolls
For the over night dough
- 160g Bread flour
- 2 g yeast
- 105ml Water
For the Main dough
- 400g Bread flour
- 8g Salt
- 6g Instant dry yeast
- 20ml Olive oil
- 240ml water
- 250g Mashed Potato
- Salt and Pepper
- First prepare the over night dough and leave several hours out side and then put in fridge overnight.
- Add flour, mashed potato,yeast, salt and water and the prepared dough in to a mixing bowl and mix well.
- Then put the prepared dough in a greased bowl and leave in a warm place until double in size.
- Next roll and fill as directed in the video and leave to prove again.
- After brush with eggs and bake on 180c about 20-30 min.
- Cool on wire rack.