tag:blogger.com,1999:blog-48078386693841885662024-03-05T08:59:12.171+00:00Baking BareAnonymoushttp://www.blogger.com/profile/07292715976920290379noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-4807838669384188566.post-58660581723672855292018-08-19T12:30:00.000+01:002018-08-19T12:30:02.870+01:00Cherry Ice CreamMuch to my surprise, the British summer is still here, and with no sign of respite from the heat, I made another batch of ice cream! Normally, when you think of cherry flavoured anything, you think of something very sweet and fruity and maybe a bit sour, but I wanted this ice cream to be a bit more subtle and refreshing. This is why I added very little sugar and I also didn't cook the cherries prior to mixing them with the rest of the ingredients. Because of the acid in the cherries, the mixture does split a little bit, but I found that it didn't affect the taste or texture in any noticeable way. Anyway, I hope you enjoy the recipe and remember to stay hydrated!<br />
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<br />
Cherry Ice Cream<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKl3EA3JBPikCSpe_NrEpAyzTWbPtELHHmAWObsps9ePo9YAKdGgoA0QaBb9UOIgjpqi4F1TyxJnAxRBbXj-uhJWfUMkn4bS6f1bcSc4qkXUYS7QL0Cg62JmV4-xG-QSO3P3aBjsnVovo/s1600/IMG_1440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKl3EA3JBPikCSpe_NrEpAyzTWbPtELHHmAWObsps9ePo9YAKdGgoA0QaBb9UOIgjpqi4F1TyxJnAxRBbXj-uhJWfUMkn4bS6f1bcSc4qkXUYS7QL0Cg62JmV4-xG-QSO3P3aBjsnVovo/s320/IMG_1440.JPG" width="320" /></a></div>
Bare Necessities<br />
350g/3cups/12.5oz Frozen Cherries<br />
250ml/8.5fl.oz Milk<br />
250ml/8.5fl.oz Double Cream<br />
50g/1.75oz Sugar<br />
2tsp Vanilla Essence<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM3GXLvraGNkzsB_nlUXjIaGdPAiWiq1_EpJAvFdYbl_bN9Yind60xYvI3Eawkmi7aEsnct9M9RTfbOnXPBS5p1iUEkqOatgG7ntSsV946PBx-FYGsn5KLZvgEpqT0sPPxnVDt25ksZ-c/s1600/IMG_1442.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM3GXLvraGNkzsB_nlUXjIaGdPAiWiq1_EpJAvFdYbl_bN9Yind60xYvI3Eawkmi7aEsnct9M9RTfbOnXPBS5p1iUEkqOatgG7ntSsV946PBx-FYGsn5KLZvgEpqT0sPPxnVDt25ksZ-c/s200/IMG_1442.JPG" width="150" /></a>1. Pour all of the ingredients into a saucepan and stir on a low heat until the sugar has dissolved and the cherries are soft. Feel free to squish a few to let out some of the flavour.<br />
2. Set the mixture aside for 5-10 minutes to allow it to cool.<br />
3. Pour the mixture into your ice cream machine and freeze according to your manufacturer's instructions.<br />
4. Pour the ice cream into tupperware boxes and freeze for 2-3 hours or until ready to serve.<br />
5. Serve up and enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9kNeNgfA5gJegkk453EmkdJ1SCnEnYTSwM5mfR-K1LHfF_3kT2_5eFEp8i7MDZT6AUYTBxFpqPYNBu7qxYaeXebQ8C8pczpTXh0pIAtNYK4QtJBKfkySArZMmHMS4mIb8ZkAk53_CmI/s1600/IMG_1447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9kNeNgfA5gJegkk453EmkdJ1SCnEnYTSwM5mfR-K1LHfF_3kT2_5eFEp8i7MDZT6AUYTBxFpqPYNBu7qxYaeXebQ8C8pczpTXh0pIAtNYK4QtJBKfkySArZMmHMS4mIb8ZkAk53_CmI/s320/IMG_1447.JPG" width="320" /></a></div>
Anonymoushttp://www.blogger.com/profile/07292715976920290379noreply@blogger.com0tag:blogger.com,1999:blog-4807838669384188566.post-55087087704508652892018-07-07T12:55:00.000+01:002018-07-07T12:55:59.861+01:00Dairy-Free Vegan Coconut and Chocolate Swirl Ice CreamNowadays, more and more people are choosing to avoid dairy; either for dietary or environmental reasons, so I thought I would have a go at a vegan ice cream. Now, in hindsight, the ice cream I made wasn't totally vegan as there were milk solids in the chocolate, but you could easily avoid this by choosing vegan or dark chocolate instead! I must say that this ice cream was so unexpectedly light and creamy and delicious that I'm definitely going to be using a coconut base for more ice creams in the future!<br />
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Coconut and Chocolate Swirl Ice Cream<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LDAXqDOBcpX2R9oBCn1_TVmnESo32nkog-X11zw5DA6rh1MHmcJopBe14bFxactninpf3s36P-HmJxlPxWANecVMv2PHU86GLFD6zeyou5BdrF7zGJ3ufJbuUmYQ_K0o6wUWZqQ61bo/s1600/IMG_1426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LDAXqDOBcpX2R9oBCn1_TVmnESo32nkog-X11zw5DA6rh1MHmcJopBe14bFxactninpf3s36P-HmJxlPxWANecVMv2PHU86GLFD6zeyou5BdrF7zGJ3ufJbuUmYQ_K0o6wUWZqQ61bo/s320/IMG_1426.JPG" width="320" /></a></div>
Bare Necessities<br />
400ml Full-Fat Coconut Milk<br />
250ml Coconut Cream<br />
100g Sugar<br />
2tsp Vanilla Essence<br />
150g Cooking Chocolate<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKLeaXyUQsDSdyS8Ogfjd7gWKjnd8Cpk53lWgrWiHpSIA2ol4MAWFY64FGxhWN8MkN2CB_OTrsS22mXBhrD2yEsB7rw_SHhGOr09qd7fUWZfIivkxxBgP-ITI4iEbXmuLw8dMoDajxE4/s1600/IMG_1429.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKLeaXyUQsDSdyS8Ogfjd7gWKjnd8Cpk53lWgrWiHpSIA2ol4MAWFY64FGxhWN8MkN2CB_OTrsS22mXBhrD2yEsB7rw_SHhGOr09qd7fUWZfIivkxxBgP-ITI4iEbXmuLw8dMoDajxE4/s320/IMG_1429.JPG" width="240" /></a>1. Pour milk, cream, sugar and vanilla into a saucepan and stir on a low heat until the sugar has dissolved.<br />
2. Take off the heat and allow the mixture to cool for 5-10 minutes.<br />
3. Pour the mixture into an ice cream machine and follow your manufacturer's instructions.<br />
4. Once the ice cream is nearly done, melt 100g of the chocolate and slowly drizzle it into the mixture whilst stirring.<br />
5. Once finished, put the ice cream into tupperware boxes to put into the freezer.<br />
6. Before you put the ice cream into the freezer, melt the remaining 50g of chocolate and drizzle it on top of the ice cream.<br />
7. Pop the ice cream in the freezer to chill for a few hours before serving.<br />
8. Serve up and enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-LHY399fc5o2d-lXkOV8VvrrzvekqN3JjCsVBFVb1KY-L_RbqXsdQ6cBijqNX2yON-i5p52e5VPcxm20TE-Zx4HgYfcXYEl4W4SHRNoGsDU5g8Oq8B2NdQpAdtxBq2eqvXniueQvMexA/s1600/IMG_1432.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-LHY399fc5o2d-lXkOV8VvrrzvekqN3JjCsVBFVb1KY-L_RbqXsdQ6cBijqNX2yON-i5p52e5VPcxm20TE-Zx4HgYfcXYEl4W4SHRNoGsDU5g8Oq8B2NdQpAdtxBq2eqvXniueQvMexA/s320/IMG_1432.JPG" width="240" /></a></div>
Anonymoushttp://www.blogger.com/profile/07292715976920290379noreply@blogger.com0tag:blogger.com,1999:blog-4807838669384188566.post-31424722479073244552018-07-04T12:07:00.000+01:002018-07-04T12:07:18.652+01:00Turkey GyozaAs a lover of Asian food, it has been a lifelong goal of mine to make gyoza or dumplings, but I've always been put off from the idea because of how complex the list of ingredients can be. However, now that I've got a bit more free time on my hands, and two really good Chinese supermarkets within walking distance of where I live, I figured now was the time to give them a go. I was originally going to do chicken dumplings but my local supermarket didn't have any chicken mince, so I opted for turkey dumplings instead. You'll be pleased to know that I was able to find all bar one of these ingredients at my local Asda, and you can find pre-made gyoza skins at pretty much any Asian supermarket. With the garlic and ginger, I used the frozen, pre-chopped variety, just because it lasts so much longer so I don't have to worry about wasting it, but fresh would work just as well.<br />
<br />
As for folding the dumplings, I figured that trying to explain it to you in the instructions would be confusing, so <a href="https://www.youtube.com/watch?v=744MuJ5FiPQ" target="_blank">here is a link to a YouTube video explaining how to do it</a>. When sealing the dumplings, I mixed a teaspoon of cornflour into a glass of water, as I think it helps seal the dumpling pastry together a bit better.<br />
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Turkey Gyoza (makes approx 45 dumplings)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7sej1Gm4EJfKlGFwMYszgTbH3CUADdydEOs3dPguE6eOPEvc-3N0mpb-6Rr1HzCIIfevCTxLqPPJPKDfhappqSyeXXooJ69djDU-6OExNuklkir3PM0h9xhF6v2U8r0MtDHgfPyX070Y/s1600/IMG_1408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7sej1Gm4EJfKlGFwMYszgTbH3CUADdydEOs3dPguE6eOPEvc-3N0mpb-6Rr1HzCIIfevCTxLqPPJPKDfhappqSyeXXooJ69djDU-6OExNuklkir3PM0h9xhF6v2U8r0MtDHgfPyX070Y/s320/IMG_1408.JPG" width="320" /></a></div>
Bare Necessities<br />
250g Turkey Mince<br />
120g Savoy Cabbage (approx 3 leaves)<br />
140g Water Chestnuts (drained weight)<br />
2 Spring Onions<br />
1tsp Garlic (approx 1-2 cloves)<br />
1tsp Ginger<br />
4tsp Soy Sauce<br />
2tsp Worcester Sauce<br />
2tsp Sesame Oil<br />
pinch Pepper<br />
45 Dumpling Skins<br />
1tsp Cornflour<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwdaEAJ4nypetsANB5wW4jLlxMrF_Et35_rODLd6q9VSNoDtuumvQ3Mq_a02cqXaLVt8TXKdVLMLcNtFRJV1l8_sVrT42jbOrTXLHgUuOvHihJrn3UW_hu2M38CneG97czaCIEudB1jkg/s1600/IMG_1409.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwdaEAJ4nypetsANB5wW4jLlxMrF_Et35_rODLd6q9VSNoDtuumvQ3Mq_a02cqXaLVt8TXKdVLMLcNtFRJV1l8_sVrT42jbOrTXLHgUuOvHihJrn3UW_hu2M38CneG97czaCIEudB1jkg/s320/IMG_1409.JPG" width="240" /></a>1. Loosely chop the cabbage, water chestnuts, spring onions, garlic and ginger into small chunks.<br />
2. In a large bowl, mix together all the ingredients (except for the dumpling skins and cornflour) until fully combined.<br />
3. Lightly dust your hands and a plate with cornflour and then make the dumplings according to the video (or however you like to make your dumplings).<br />
4. Pop the dumplings into the fridge or freezer until ready to cook. If you are cooking from frozen, make sure to cook the dumplings for several minutes extra.<br />
5. When you are ready to cook the dumplings, pour a small amount of oil onto a non-stick pan and allow it to heat up slightly.<br />
6. Place as many dumplings on the pan as will fit without allowing them to touch, and let them fry for two minutes.<br />
7. Without moving the dumplings, pour enough water in the frying pan to partially submerge the dumplings by about 2cm and cover for 3-5 minutes.<br />
8. Uncover the frying pan and continue to cook the dumplings until all the water has boiled off.<br />
9. Serve up and enjoy!<br />
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Anonymoushttp://www.blogger.com/profile/07292715976920290379noreply@blogger.com0tag:blogger.com,1999:blog-4807838669384188566.post-22247831496389217182018-07-02T17:04:00.000+01:002018-07-02T17:04:29.990+01:00Mojito SorbetThis week I moved out of uni for the final time, and whilst I am looking for a job, I'm also taking some time to relax and recharge after a very exhausting end of term/year/degree. So, what's the best way to relax in the summer sun? Stay inside and make sorbet of course! Though this isn't *technically* a mojito sorbet as I used gin instead of white rum, it tastes like one so that's good enough for me!<div>
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<div>
Mojito Sorbet</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWui9qJFNBwcJS3aVKDQ1zLzUqDUdOnW-D3epzEDa4Py7TJh2_ld-QUruPeKbr_SiQmIP9uQ58Do-qotyr8uwZsn-vRMJ-wlDBAc_ihYlGDH6Dqkkez0GUxC_v8s-T3pl01Bj9Y6vD5U/s1600/IMG_1401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrWui9qJFNBwcJS3aVKDQ1zLzUqDUdOnW-D3epzEDa4Py7TJh2_ld-QUruPeKbr_SiQmIP9uQ58Do-qotyr8uwZsn-vRMJ-wlDBAc_ihYlGDH6Dqkkez0GUxC_v8s-T3pl01Bj9Y6vD5U/s320/IMG_1401.JPG" width="320" /></a></div>
<div>
Bare Necessities</div>
<div>
60ml Gin/White Rum</div>
<div>
175ml Lime Juice (approx 6 Limes)</div>
<div>
Zest of 2 Limes</div>
<div>
150g Sugar</div>
<div>
30g Mint Leaves</div>
<div>
560ml Water</div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYrHm8crhaE_sAfHjpQO0OahB-TvtY0e6A25FQvAFPhmqj9EKRHBV3Mibwu4pmMqvU1tyGsHKq-joL8N1KT4l99KSLOTIdrJB9gNAIBD0o3X0HDDDEgc28ZSxuhpL-EAq3rxDmN5oXa4/s1600/IMG_1402.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYrHm8crhaE_sAfHjpQO0OahB-TvtY0e6A25FQvAFPhmqj9EKRHBV3Mibwu4pmMqvU1tyGsHKq-joL8N1KT4l99KSLOTIdrJB9gNAIBD0o3X0HDDDEgc28ZSxuhpL-EAq3rxDmN5oXa4/s200/IMG_1402.JPG" width="150" /></a>1. In a saucepan, stir in all of the ingredients and gently heat until the sugar has dissolved.</div>
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2. Remove from the heat and cover for a few minutes to allow the mint to steep.</div>
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3. Strain the mixture through a sieve into a jug, making sure to squeeze all of the liquid out of the mint leaves.</div>
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4. Pour the mixture into your ice cream machine and freeze according to your manufacturer's settings.</div>
<div>
5. Once frozen, pop the sorbet into the freezer for a couple hours to allow it to chill fully.</div>
<div>
6. Serve up and enjoy!</div>
Anonymoushttp://www.blogger.com/profile/07292715976920290379noreply@blogger.com0tag:blogger.com,1999:blog-4807838669384188566.post-52208993813975850472018-04-28T13:01:00.000+01:002018-04-28T13:01:41.187+01:00A Nice Useful Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigvRWJVlssvVQ-bKe_0G5ojyOW6Hcl9SLzIw0GdLWNZq363n7VDBw0xLskjlaZ7MXzkmd445y2ltLrk7MM7xdMplu0KrcCzajaBBBtKSxaettZwTvs1rWfBsk2KfjOsHxVAA2_CZCLXqQ/s1600/IMG_7062.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigvRWJVlssvVQ-bKe_0G5ojyOW6Hcl9SLzIw0GdLWNZq363n7VDBw0xLskjlaZ7MXzkmd445y2ltLrk7MM7xdMplu0KrcCzajaBBBtKSxaettZwTvs1rWfBsk2KfjOsHxVAA2_CZCLXqQ/s320/IMG_7062.JPG" width="320" /></a>Ok, so I'll be honest with you guys. When I started choosing vintage recipes for my final major project, I wanted to choose recipes that I hadn't heard of before, but also that looked enticing and, most importantly, yummy. Looking at the recipe, these cake seemed fairly ordinary, but I just couldn't resist making a cake who's title was its purpose, not its flavour. Now, the original recipe calls for candied peel and currants, but I'm not a big fan of candied peel, so I followed the instructions at the end of the recipe that went as follows: "The currants and candied peel may be omitted, and a little lemon or almond flavouring substituted for them: made in this manner, the cake will be found very good." And it was indeed a good cake! Granted, it is very large and a little denser than your modern day cake but served warm with a little cream, it was actually very nice, and not overpoweringly sweet. Not only this, but the chopped almonds provided a nice texture that you don't usually get in cakes.<br />
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Here is the original recipe that I was working with:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-ZydNBZA-38QzGFJeFAh1VPRI5SRYebCHQOM22o4QThyGAx9t5VW5C_msvVob7Pg8Rvotu3o53D9JGxjFSRnkWZ-OhXsQsk5JD0AW1PMDtJlCVFG__XqCBL3rI9xijkeXO74r2lU8XM/s1600/IMG_0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-ZydNBZA-38QzGFJeFAh1VPRI5SRYebCHQOM22o4QThyGAx9t5VW5C_msvVob7Pg8Rvotu3o53D9JGxjFSRnkWZ-OhXsQsk5JD0AW1PMDtJlCVFG__XqCBL3rI9xijkeXO74r2lU8XM/s320/IMG_0036.JPG" width="240" /></a></div>
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<br />
A Nice Useful Cake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdul1OorcEHTfwL47QuFYD9lBsUSzKXRJdt8C3aq0MAZNTBFkNZO12ChW13IrVvjSfmf3YaOYkmO0NKBwDWauol2Mhs9QswjcV2dueivV2Eo4GjsUiPNXbYsXxUmwfzPa8zs8iTNARdUQ/s1600/IMG_7041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdul1OorcEHTfwL47QuFYD9lBsUSzKXRJdt8C3aq0MAZNTBFkNZO12ChW13IrVvjSfmf3YaOYkmO0NKBwDWauol2Mhs9QswjcV2dueivV2Eo4GjsUiPNXbYsXxUmwfzPa8zs8iTNARdUQ/s320/IMG_7041.JPG" width="320" /></a></div>
Bare Necessities:<br />
4oz/115g Butter<br />
4oz/115g Sugar<br />
1/2tsp Lemon Essence<br />
1lb/450g Plain Flour<br />
2tsp Baking Powder<br />
3 Eggs<br />
1cup/8fl.oz/250ml Milk<br />
2oz/60g Chopped Almonds<br />
<br />
1. Pre-heat the oven to 320F/160C.<br />
2. Grease and line a cake tin.<br />
3. Mix together all of the ingredients until fully combined and well mixed.<br />
4. Pour the mixture into the tin.<br />
5. Pop it in the oven for 45 minutes or until golden brown and cooked through.<br />
6. Slice up and enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6NwJ1YmLhCdVJjE9P-_-pnmUcxwkw3pH2_MdUSoydxVov-5cPbCOqCGfV0gBZZXYd4dEKfSSUmTk_NnRKHzGhbo0aLcrX8M1iahxNBbfIJkUq-WH62n1c0bKP2xnmADUWLtn43mC9Fs/s1600/IMG_7053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6NwJ1YmLhCdVJjE9P-_-pnmUcxwkw3pH2_MdUSoydxVov-5cPbCOqCGfV0gBZZXYd4dEKfSSUmTk_NnRKHzGhbo0aLcrX8M1iahxNBbfIJkUq-WH62n1c0bKP2xnmADUWLtn43mC9Fs/s320/IMG_7053.JPG" width="320" /></a></div>
Anonymoushttp://www.blogger.com/profile/07292715976920290379noreply@blogger.com0tag:blogger.com,1999:blog-4807838669384188566.post-88965008958283608212018-04-11T20:41:00.001+01:002018-04-11T20:41:14.926+01:00Caraway Seed Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS9y5fvCy2C99zgoGHo7C06Tmkj4HYGKIvV7qJAKfWyRbTqVwf5yYnu_9qDkd1eY0zRYwuKGGqsMKNQxIhDX4Zdt3eaug854dKQdOLJIkiKmhtsgTLnCLcdO04LUlPJBiEcY1Xsw6T504/s1600/IMG_7040.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS9y5fvCy2C99zgoGHo7C06Tmkj4HYGKIvV7qJAKfWyRbTqVwf5yYnu_9qDkd1eY0zRYwuKGGqsMKNQxIhDX4Zdt3eaug854dKQdOLJIkiKmhtsgTLnCLcdO04LUlPJBiEcY1Xsw6T504/s320/IMG_7040.JPG" width="320" /></a>I should say now that I love caraway seeds. They have this inexplicable, somewhat medicinal taste, and I just love it baked into bread. I should also say that, until now, I regarded this as a purely savoury spice, so when I saw this recipe for a sweet cake flavoured with caraway seeds, I knew I had to try it. Right up until the cake went in the oven, I could smell the caraway seeds and I was convinced it wasn't going to work. But once it started cooking, the smell changed to what I can only describe as a sweet version of the original caraway smell. This cake has a really subtle, yet incredibly addictive taste to it and I had two slices before I'd even finished cleaning up!<br />
<br />
Here's the original recipe I was working with:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdg2aBjp6pLAb7618SwYrVnhawYtwPD__PLY7bi1NR2xp11lEzFwOm3j_aDivMTrUoTa8Lhs_iO4LGkK5ma84ADHWK9rEd_Wbgn9914_lWzI8OWmHxmnEp6B74jyow-YjPL6CLVBWIha8/s1600/IMG_0037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdg2aBjp6pLAb7618SwYrVnhawYtwPD__PLY7bi1NR2xp11lEzFwOm3j_aDivMTrUoTa8Lhs_iO4LGkK5ma84ADHWK9rEd_Wbgn9914_lWzI8OWmHxmnEp6B74jyow-YjPL6CLVBWIha8/s320/IMG_0037.JPG" width="240" /></a></div>
<br />
Caraway Seed Cake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgISidTSc3xEyE15d-zhQEwtpMCTi8hZ0J0hEqJH-MInVsPrMfzOGhj0bAHc7K7JK7_TBTC_15Ewy7SI7M-41vSs9-fzlT4KresBKonZZAPSbFHw_zoIP6OTDwScjIxhopBcE2s_Jf_JMg/s1600/IMG_7015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgISidTSc3xEyE15d-zhQEwtpMCTi8hZ0J0hEqJH-MInVsPrMfzOGhj0bAHc7K7JK7_TBTC_15Ewy7SI7M-41vSs9-fzlT4KresBKonZZAPSbFHw_zoIP6OTDwScjIxhopBcE2s_Jf_JMg/s320/IMG_7015.JPG" width="320" /></a></div>
Bare Necessities:<br />
8oz/225g Plain Flour<br />
4oz/115g Butter<br />
4oz/115g Sugar<br />
2 Eggs<br />
2tsp Caraway Seeds<br />
1tsp Baking Powder<br />
1tbsp Milk<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOm1HhyphenhyphencXgoG4Lgfpqa8ZQ59WmsAXzR8TpOGRGIE6t765RrkuatuUj5XEzyO3G0DJux2fWx1P0Rk34K0-bFH-PTzCqK3FqOjk4UyMBVSrjqoinZGEmd15Ok3pMQ138snXXlj3HuZ1GXSg/s1600/IMG_7022.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOm1HhyphenhyphencXgoG4Lgfpqa8ZQ59WmsAXzR8TpOGRGIE6t765RrkuatuUj5XEzyO3G0DJux2fWx1P0Rk34K0-bFH-PTzCqK3FqOjk4UyMBVSrjqoinZGEmd15Ok3pMQ138snXXlj3HuZ1GXSg/s320/IMG_7022.JPG" width="320" /></a>1. Pre-heat the oven to 320F/160C.<br />
2. Grease and line a cake tin.<br />
3. Cream together the butter and sugar.<br />
4. Gradually beat in the eggs and milk.<br />
5. Stir in the flour, baking powder and caraway seeds until fully combined.<br />
6. Pour the mixture into a tin and pop in the oven for 40 minutes or until golden brown and cooked through.<br />
7. Slice up and enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvoqTM8qcvsRDrO4hFZM_CWXrqqHXsQy1ESJVvoF4eEZhodT_wzg6WDCH8-ync1_irt2vcsL7Fg9F6IzbjrsTLtRKPf1Wcos3ibW9gliftjacuNuJuQyEX3jM_CuI-zSxHlo1aNj4uFnw/s1600/IMG_7030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvoqTM8qcvsRDrO4hFZM_CWXrqqHXsQy1ESJVvoF4eEZhodT_wzg6WDCH8-ync1_irt2vcsL7Fg9F6IzbjrsTLtRKPf1Wcos3ibW9gliftjacuNuJuQyEX3jM_CuI-zSxHlo1aNj4uFnw/s320/IMG_7030.JPG" width="320" /></a></div>
Anonymoushttp://www.blogger.com/profile/07292715976920290379noreply@blogger.com1tag:blogger.com,1999:blog-4807838669384188566.post-29505726239792034562018-03-28T10:49:00.000+01:002018-03-28T10:49:05.325+01:00Banana Blanc MangeBlanc Mange is basically Europe's answer to pudding and I love it. Not only that, but as I have <a href="http://bakingbare.blogspot.co.uk/2015/09/banana-cake-with-cream-cheese-drizzle.html" target="_blank">proved in</a> <a href="http://bakingbare.blogspot.co.uk/2012/04/banana-cake-and-cream-cheese-frosting.html" target="_blank">previous</a> <a href="http://bakingbare.blogspot.co.uk/2011/10/banana-chocolate-chip-and-oat-muffins.html" target="_blank">posts</a>, I love banana, so this was an obvious recipe for me to do. I actually found this recipe from a recipe book that presumably came with a fridge-freezer many years ago, back when people didn't really know how to use such mod-cons. Most of the recipe book is filled with enough jellied meat recipes to make you feel sick, but this one was actually rather delicious. Note that once made, these should be eaten within two days. I apologise for the brown banana chunks in the photo of the finished blancmange, I forgot to take a picture of it until the following day!<br />
<br />
Here is the original recipe I was working with:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrcCVMnQDL9ltWBWIhE5aHqUxvaM3UEqiRdEGsy0j51VWCpcJVo0kHm6hCWGXLAPSynuLIcO7oz8vtp_aqx6rHLlSj9j_-WhEzwRyXrDeVIejAlL3nxPWTaVAuTNh1tkslHZencLMtsPA/s1600/IMG_0144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrcCVMnQDL9ltWBWIhE5aHqUxvaM3UEqiRdEGsy0j51VWCpcJVo0kHm6hCWGXLAPSynuLIcO7oz8vtp_aqx6rHLlSj9j_-WhEzwRyXrDeVIejAlL3nxPWTaVAuTNh1tkslHZencLMtsPA/s320/IMG_0144.JPG" width="240" /></a></div>
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<br />
Banana Blanc Mange (makes 4 desserts)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5jemVeIcDMA9Jy5183xfgY_ehqHFW6nRxxNrOm-aacMACO3xiinHC9FGdqfL_jAchqVhPcgwjMDGVO6hacBcFWkjNm27ATRrF8NeLEVCQWhcsnQ-BbT5aiPx5QohydanNL2fjH6fQSU/s1600/IMG_0193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5jemVeIcDMA9Jy5183xfgY_ehqHFW6nRxxNrOm-aacMACO3xiinHC9FGdqfL_jAchqVhPcgwjMDGVO6hacBcFWkjNm27ATRrF8NeLEVCQWhcsnQ-BbT5aiPx5QohydanNL2fjH6fQSU/s320/IMG_0193.JPG" width="320" /></a></div>
Bare Necessities:<br />
3 Bananas<br />
1oz/30g Corn Flour<br />
1 Egg Yolk<br />
1pint/2cups/500ml Milk<br />
1oz/30g Sugar<br />
1/2tsp Vanilla Essence<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpgFizQvqa4dco1MBxYTL1PWBKMJU5P2OlhSm8Z8Mr0zSSCgxPuRatAXR3_Waf9JePyT_Hs-xdzTh-DlxVQjZ8QHwBLdAK2d4_HcqFOkk6aoi3OUWwoJDP_XtvwoYEj2M_CB6EHwnlirw/s1600/IMG_0218.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpgFizQvqa4dco1MBxYTL1PWBKMJU5P2OlhSm8Z8Mr0zSSCgxPuRatAXR3_Waf9JePyT_Hs-xdzTh-DlxVQjZ8QHwBLdAK2d4_HcqFOkk6aoi3OUWwoJDP_XtvwoYEj2M_CB6EHwnlirw/s320/IMG_0218.JPG" width="240" /></a>1. Pour the milk into a saucepan with the sugar and slowly bring to the boil.<br />
2. Remove from the heat and stir in the cornflour, careful to remove any lumps.<br />
3. Place back on the hob and cook on a low heat for 10 minutes, stirring continuously.<br />
4. Take off the heat and let it cool for a couple minutes.<br />
5. Chop the bananas into small chunks.<br />
6. Stir an egg yolk into the milk mixture and then stir over a low heat for another 2 minutes.<br />
7. Take off the heat and stir in the chopped bananas and the vanilla.<br />
8. Pour into small pots or ramekins and leave to cool in the fridge.<br />
9. Once chilled, serve and enjoy!Anonymoushttp://www.blogger.com/profile/07292715976920290379noreply@blogger.com0tag:blogger.com,1999:blog-4807838669384188566.post-50776842593858758322018-03-19T16:24:00.000+00:002018-03-19T16:24:31.854+00:00Austrian Lattice Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_analPU8RGCGp_hajIPi8SRCiAv7DpRdUiIznNoVDKnsl8QdwdpB1CEFR7ct9NoquTmNTYZaajDegB6njTvjBaZqmson8ObCcobwcsOol6hO1Su5x7mrj4FSXY8XXjoKPLjAjrH1o80Y/s1600/IMG_0199.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_analPU8RGCGp_hajIPi8SRCiAv7DpRdUiIznNoVDKnsl8QdwdpB1CEFR7ct9NoquTmNTYZaajDegB6njTvjBaZqmson8ObCcobwcsOol6hO1Su5x7mrj4FSXY8XXjoKPLjAjrH1o80Y/s200/IMG_0199.JPG" width="150" /></a></div>
Don't ask me why it's called Austrian Lattice Pie and not Swiss Lattice Pie, or any other country for that matter, I have absolutely no idea. In my eyes, it is simply a raspberry pie and a yummy one at that! Now you will notice that my lattice work is rather messy and somewhat sparse, that is because I used a slightly too big pan and so was left a little short on the pastry front when it came time for the lattice. Serves me right for being too lazy to measure out the tin! One thing I like about this recipe is that it doesn't make the assumption that you're going to be making your own pastry because, whilst that is a really great thing to be able to do, who has the time?<br />
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<br /></div>
<div>
Here is the original recipe I was working with:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7kVgabfR_5Nmrt1q23IUqBKzcXF_RqVOkDQ5y2ycMZRfWMivDNnw1IVYfJ9HjCO1ZDppmJecmtW_wU857Oh2_SQw0iKPALiLD68VT_EkXvuIP5V0sDxRcPH29M4wLmbUoyTkGPG7Uw1g/s1600/IMG_0146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7kVgabfR_5Nmrt1q23IUqBKzcXF_RqVOkDQ5y2ycMZRfWMivDNnw1IVYfJ9HjCO1ZDppmJecmtW_wU857Oh2_SQw0iKPALiLD68VT_EkXvuIP5V0sDxRcPH29M4wLmbUoyTkGPG7Uw1g/s320/IMG_0146.JPG" width="240" /></a></div>
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<br /></div>
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<br /></div>
<div>
Austrian Lattice Pie</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs8jXarQbWNN8sZA20eMLfhMKhq5MfzTuK0HBvciSceZBLUanfYimG1n7skQ16V5G1zOPdA8rqozf5eWXpTgYR9-B1rXG47nTqFNFm_pmaNAz4eqbkjyXAaWq_E8SdqV0nEPhMYqW0fpc/s1600/IMG_0187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs8jXarQbWNN8sZA20eMLfhMKhq5MfzTuK0HBvciSceZBLUanfYimG1n7skQ16V5G1zOPdA8rqozf5eWXpTgYR9-B1rXG47nTqFNFm_pmaNAz4eqbkjyXAaWq_E8SdqV0nEPhMYqW0fpc/s320/IMG_0187.JPG" width="320" /></a></div>
<div>
Bare Necessities:</div>
<div>
12oz/340g Frozen Raspberries</div>
<div>
2oz/60g Caster Sugar</div>
<div>
1/2oz/15g Butter</div>
<div>
3/4tsp Cinnamon</div>
<div>
1pack Shortcrust Pastry</div>
<div>
2oz/60g Ground Almonds</div>
<div>
1 Egg White</div>
<div>
pinch Caster Sugar for finishing</div>
<div>
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2bM4ufrjmlk6P5Vn6_uA5ZETuaxCOlr23N7s-VbLJcypdDFpvPz7Y6q7jukuOjuny-r7zPvDjqegE9jxUU1S_spZQNdo7hQXW7xUYa-sBE58BGbuILwPF0bFu2L3n70G6mO8AyEW-MTk/s1600/IMG_0189.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2bM4ufrjmlk6P5Vn6_uA5ZETuaxCOlr23N7s-VbLJcypdDFpvPz7Y6q7jukuOjuny-r7zPvDjqegE9jxUU1S_spZQNdo7hQXW7xUYa-sBE58BGbuILwPF0bFu2L3n70G6mO8AyEW-MTk/s200/IMG_0189.JPG" width="150" /></a>1. Preheat the oven to 375F/190C.</div>
<div>
2. Put the raspberries, sugar, butter and cinnamon in a saucepan and heat gently.</div>
<div>
3. Roll out the pastry and gently place it in the tin, being sure to push it into all the little crevices and corners.</div>
<div>
4. Cover the base evenly with the ground almonds.</div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh627__lt4mf-XQUiXDR2jqTZC8u5H6Nh_43PkCgjXybOvJcwZrObHXd5uAfIJnrsa5WMlldjLDMJhzTkNtyDwxIfcGzwW6NLtcNazBp_c-t_u8PxV7DloTud-B7lyepCJSyvy6P7hac1M/s1600/IMG_0190.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh627__lt4mf-XQUiXDR2jqTZC8u5H6Nh_43PkCgjXybOvJcwZrObHXd5uAfIJnrsa5WMlldjLDMJhzTkNtyDwxIfcGzwW6NLtcNazBp_c-t_u8PxV7DloTud-B7lyepCJSyvy6P7hac1M/s200/IMG_0190.JPG" width="150" /></a>5. Once the raspberry mixture is fully combined and the fruit is nice and soft, carefully pour it onto the ground almonds.</div>
<div>
6. Use the remaining pastry to create a lattice design on the top of the pie.</div>
<div>
7. Brush the lattice with the egg white and then sprinkle with sugar.</div>
<div>
8. Pop in the oven for 30 minutes.</div>
<div>
9. Once cooked, place on a cooling rack and allow to cool slightly.</div>
<div>
10. Slice up and enjoy with a dollop of cream!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzYJGdBhXv1mrEwjqWfNtRIN68Myk5Phf8tdINwmJwL5prP6ll5HJQUd90ZOouGuTgJ3UzRoFx7z8ZxBywIx6O1pQy-M09MAPKIK2boI_9aoJ_GQKYzh3tnrjzcWcg6GKYby3FgZZ2Qo/s1600/IMG_0210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzYJGdBhXv1mrEwjqWfNtRIN68Myk5Phf8tdINwmJwL5prP6ll5HJQUd90ZOouGuTgJ3UzRoFx7z8ZxBywIx6O1pQy-M09MAPKIK2boI_9aoJ_GQKYzh3tnrjzcWcg6GKYby3FgZZ2Qo/s320/IMG_0210.JPG" width="240" /></a></div>
Anonymoushttp://www.blogger.com/profile/07292715976920290379noreply@blogger.com0tag:blogger.com,1999:blog-4807838669384188566.post-27932817176543929332018-03-14T15:25:00.000+00:002018-03-14T15:25:08.906+00:00Egg-Free Honey Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjytEhkJcKlCXIM1BE6vRWWUIwOC695-HqtVq6DN6QMj-6hrMRNMToZ47x4DygprQ2QVyn9OZeWRogQ8JAvbJs0JyjhBUoP8kqZRIM7AEvvWfadKPHeafQa-VRY7MqWKYPm8YsKGYOHo/s1600/IMG_9996.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1280" data-original-width="722" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjytEhkJcKlCXIM1BE6vRWWUIwOC695-HqtVq6DN6QMj-6hrMRNMToZ47x4DygprQ2QVyn9OZeWRogQ8JAvbJs0JyjhBUoP8kqZRIM7AEvvWfadKPHeafQa-VRY7MqWKYPm8YsKGYOHo/s200/IMG_9996.JPG" width="112" /></a></div>
As someone who grew up in a very Jewish community, I was used to having honey cake to celebrate Jewish New Year, so I was intrigued to find out what a Gentile take on this sweet dish would taste like. Well unsurprisingly, it tastes like honey. What did surprise me, though, was the ingredients. Not only does this have very little sugar in it, but it has absolutely no eggs! It is more like a loaf cake than a regular cake, but it was also very delicious! The original recipe says to add honey 'to taste', and I went for two and a half tablespoons, but feel free to adjust that to suit your personal preferences, but do be aware that this will probably affect the texture slightly.<br />
<br />
Here's the original recipe that I was working with:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGcD596y1UcMTC2mP1KE87CUUeCAecRe5NrqdO9hP7XMKqTelHc6yvmqfwTVRKiHBhnoI4qEqAifFdo6_zZoFeVwAZ_AvZYxbvW_4hWzP0J4dTplinAB3CX9ZJDLm8ukey79XAB8y1v1E/s1600/IMG_9989.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGcD596y1UcMTC2mP1KE87CUUeCAecRe5NrqdO9hP7XMKqTelHc6yvmqfwTVRKiHBhnoI4qEqAifFdo6_zZoFeVwAZ_AvZYxbvW_4hWzP0J4dTplinAB3CX9ZJDLm8ukey79XAB8y1v1E/s320/IMG_9989.JPG" width="240" /></a></div>
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Egg-Free Honey Cake<br />
Bare Necessities:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQx-K8u_zZcNxt34XIODcHqec17rz59HkTkzXV_TNc5qTTonJpHXJC3Hw3dTVwSo27OC03Xo4N6t76mTZSDvulzD-T7FjDCqNDnb-QL2pQ2x9Jrb642CLuckwzEH1BAh0Z4YWw7SWxe2U/s1600/IMG_6996.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQx-K8u_zZcNxt34XIODcHqec17rz59HkTkzXV_TNc5qTTonJpHXJC3Hw3dTVwSo27OC03Xo4N6t76mTZSDvulzD-T7FjDCqNDnb-QL2pQ2x9Jrb642CLuckwzEH1BAh0Z4YWw7SWxe2U/s320/IMG_6996.JPG" width="320" /></a></div>
1/2cup/115g/4oz Sugar<br />
1cup/250ml/8fl.oz Sour Cream<br />
2cups/200g/8oz Flour<br />
1/2tsp Baking Soda/Bicarbonate of Soda<br />
2 1/2tbsp Honey<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg7dc_doUlExw00NQXXvR4s99y6sS1_VjabnxMNhPCwbHNlKNFmbBHBzkFh1Ne23lXDcokJkRW0C-gPggQiDq8HPSrU8ALH_J5vsNMhS7J6aYhR-tLpULc1Xof-Tth6D2lIxj_LEIcqvU/s1600/IMG_7000.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg7dc_doUlExw00NQXXvR4s99y6sS1_VjabnxMNhPCwbHNlKNFmbBHBzkFh1Ne23lXDcokJkRW0C-gPggQiDq8HPSrU8ALH_J5vsNMhS7J6aYhR-tLpULc1Xof-Tth6D2lIxj_LEIcqvU/s200/IMG_7000.JPG" width="200" /></a>1. Preheat the oven to 350F/175C.<br />
2. Grease and line a loaf tin.<br />
3. Mix together the sugar, honey and sour cream.<br />
4. Stir in the flour and bicarbonate of soda and beat until fully combined.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8hBpIRVaZW8yZB1hKsTXNuqqiPY7crtR4RtQ1vES65krbDMRefhjjoAw5318DPpkVk-wJbqUTLN9v3EIJuz5NHdW6HAfDet7HGTOnklVcfmzWqbDzI_ClYU5lIObazpb3ZEBh3s0vwM/s1600/IMG_7003.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8hBpIRVaZW8yZB1hKsTXNuqqiPY7crtR4RtQ1vES65krbDMRefhjjoAw5318DPpkVk-wJbqUTLN9v3EIJuz5NHdW6HAfDet7HGTOnklVcfmzWqbDzI_ClYU5lIObazpb3ZEBh3s0vwM/s200/IMG_7003.JPG" width="200" /></a>5. Pour the mixture into the tin and pop in the oven for 30-45 minutes or until the cake is golden-brown and cooked through.<br />
6. Slice up and enjoy!<br />
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Anonymoushttp://www.blogger.com/profile/07292715976920290379noreply@blogger.com0tag:blogger.com,1999:blog-4807838669384188566.post-24375643161950525092018-03-11T12:57:00.000+00:002018-03-28T13:21:41.744+01:00Small Gingerbread Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtJtJlOULZkAbnO-_5vZOjaP-385x7haPgFdk4tEuWiMMfJLGKVV9XijJeWej-zjkHvOJJ_iQA554KOKIIUIzxsj9rmNu2A5hqMAGjXUcGtqYHekPIrvzjkRfgdIaX_mlIQLHojcQGU1s/s1600/IMG_6983.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtJtJlOULZkAbnO-_5vZOjaP-385x7haPgFdk4tEuWiMMfJLGKVV9XijJeWej-zjkHvOJJ_iQA554KOKIIUIzxsj9rmNu2A5hqMAGjXUcGtqYHekPIrvzjkRfgdIaX_mlIQLHojcQGU1s/s320/IMG_6983.JPG" width="320" /></a></div>
Let me start by saying that, although these aren't as sweet as you might expect, they are incredibly moreish, and the keep surprisingly well. My mum liked them so much, in fact, that she put half of them in the freezer so that she could have them even when I'd gone back to uni! The eagle-eyed among you will notice that my measurements are twice what the original recipe called for. That's because I can't be dealing with half an egg, it's just too much of a faff. Also, I only made six of these, but I overfilled the muffin trays so I could easily have made eight. I'm not entirely sure of the purpose of the blanched almonds, but I rather like them!<br />
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Here's the recipe I was working with:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIbHO2rMMEwDX1J9V4ZtSjydy7tHWrut4MppxbSW0L-3Po5vvAjKO6ZD9ZNkjPjZL0EMfjnm95iexZFoqYo_9sfQTNOUEqqwKjFSRTjyC7JCB2QlQGn50WWLC-k36rCIUMG8audRrxXVg/s1600/IMG_9979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIbHO2rMMEwDX1J9V4ZtSjydy7tHWrut4MppxbSW0L-3Po5vvAjKO6ZD9ZNkjPjZL0EMfjnm95iexZFoqYo_9sfQTNOUEqqwKjFSRTjyC7JCB2QlQGn50WWLC-k36rCIUMG8audRrxXVg/s320/IMG_9979.JPG" width="240" /></a></div>
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Small Gingerbread Cakes (makes 6-8)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBuFGZ2oWSCVOBALLU6cJQkAYu0cwRCoYpo31x4Yalg3jk9X0oWPqe4ieHjpxwqTBlQhjxG2vh9kzMmQQgy74O4WQgp36_IeTjSSWXQpx2rLaDliUsnyhgcjE8oxWLnZPvcGvNEqFL-ik/s1600/IMG_6972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBuFGZ2oWSCVOBALLU6cJQkAYu0cwRCoYpo31x4Yalg3jk9X0oWPqe4ieHjpxwqTBlQhjxG2vh9kzMmQQgy74O4WQgp36_IeTjSSWXQpx2rLaDliUsnyhgcjE8oxWLnZPvcGvNEqFL-ik/s320/IMG_6972.JPG" width="320" /></a></div>
Bare Necessities:<br />
8oz/225g Plain Flour<br />
2oz/55g Butter<br />
2oz/55g Sugar<br />
1tsp Ground Ginger<br />
1/8tsp Mixed Spice<br />
1 Egg<br />
1tsp Baking Soda(Bicarbonate of Soda)<br />
2tbsp Treacle<br />
70ml Milk<br />
6-8 Blanched Almonds<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4bLzrCqnQNq8OYf4T_5UAdLDrdvxDB2jiU3F7BzT7PZuqsdyNENgvVTbOGCpuNAaFRG2BZjGbCHuGWC1EFrF6cB_LAzpanjWvREntymg3Fd2hyphenhyphenuKn5pbSj8rP-ksD_wysxdwS8MF8Nlo/s1600/IMG_6975.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4bLzrCqnQNq8OYf4T_5UAdLDrdvxDB2jiU3F7BzT7PZuqsdyNENgvVTbOGCpuNAaFRG2BZjGbCHuGWC1EFrF6cB_LAzpanjWvREntymg3Fd2hyphenhyphenuKn5pbSj8rP-ksD_wysxdwS8MF8Nlo/s320/IMG_6975.JPG" width="320" /></a>1. Preheat the oven to 350F/175C/Gas Mark 4.<br />
2. Lightly grease a muffin tin and place one blanched almond at the bottom of each slot.<br />
3. Breadcrumb together the flour and bicarb with the butter.<br />
4. Mix in the sugar and spices.<br />
5. Beat in the treacle, egg and milk until fully combined.<br />
6. Pour the mixture into the muffin tray.<br />
7. Pop in the oven for 20 minutes or until cooked through.<br />
8. Leave to cool and enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSpYSqszQMvufhrMLF22H1ost7Ieb3anC5ueusNbyV5HgwQAiefHhfyDarHv8TFWcPBE-tqybhrErbFNv61xIM0JeOI2WvJgfV2IeorgDaYDTqYMfnDluNnpAdz9V19Jrd50bIFC9ZJq4/s1600/IMG_6976.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSpYSqszQMvufhrMLF22H1ost7Ieb3anC5ueusNbyV5HgwQAiefHhfyDarHv8TFWcPBE-tqybhrErbFNv61xIM0JeOI2WvJgfV2IeorgDaYDTqYMfnDluNnpAdz9V19Jrd50bIFC9ZJq4/s320/IMG_6976.JPG" width="320" /></a></div>
Anonymoushttp://www.blogger.com/profile/07292715976920290379noreply@blogger.com0tag:blogger.com,1999:blog-4807838669384188566.post-10862281372139138872018-03-03T12:41:00.002+00:002018-03-03T12:41:54.077+00:00Almond Puffs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfkbVtLmfuFJXzkqwSI442UGD_OnG2QQ6-tyhtBJBP1jy9l7OKswWqL-GRrIWav_DuAcQdtVyQIkcS16GwbEyNmMlC3Iy2XF0Kopbqf3l_zy9SrLbJNogi42zlnTUQWMqFH6gx1c6m4kM/s1600/IMG_7090.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfkbVtLmfuFJXzkqwSI442UGD_OnG2QQ6-tyhtBJBP1jy9l7OKswWqL-GRrIWav_DuAcQdtVyQIkcS16GwbEyNmMlC3Iy2XF0Kopbqf3l_zy9SrLbJNogi42zlnTUQWMqFH6gx1c6m4kM/s320/IMG_7090.JPG" width="320" /></a>So this is a bit of a strange one. Honestly, I had never heard of these before, and looking at the recipe, I had no idea what to expect. Not only this, but there were no pictures, so I had no idea if they were supposed to do what they seemed to be doing. I did make them twice though because I overcooked the first batch so I'm fairly confident now. They're essentially mini Yorkshire Puddings in appearance, but macarons in taste. If you can imagine that. Either way, they're incredibly moreish, so you should give them a go!<br />
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Here is the recipe I was working with:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj6VsYtG8tFfB2QOxFUw6q5pMlNixA2sxxjwXpxoL6dN9uSe1SZ2prp2l0v_H0Qh_AzE5gxme6akgb7nJDDrB9br_gW-craq_R4Xb8ykQpBm8Glp0MyWz8SVQBHjGBxXQvQAUoC2uNJcM/s1600/IMG_0035.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj6VsYtG8tFfB2QOxFUw6q5pMlNixA2sxxjwXpxoL6dN9uSe1SZ2prp2l0v_H0Qh_AzE5gxme6akgb7nJDDrB9br_gW-craq_R4Xb8ykQpBm8Glp0MyWz8SVQBHjGBxXQvQAUoC2uNJcM/s320/IMG_0035.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5sxmOmyJ_CumrXTSucs_GWqQH6_4NL-_Im5p5RnQeaV8A2J7nLu9fav9jG0kETgXZq36D8hdJZHr3HRsm3CNvgm0AiP4Zz23CxTubHFxMsDqQGBQdKdw-tW03lJ_thJ29_yFqN2pwF44/s1600/IMG_0034.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5sxmOmyJ_CumrXTSucs_GWqQH6_4NL-_Im5p5RnQeaV8A2J7nLu9fav9jG0kETgXZq36D8hdJZHr3HRsm3CNvgm0AiP4Zz23CxTubHFxMsDqQGBQdKdw-tW03lJ_thJ29_yFqN2pwF44/s320/IMG_0034.JPG" width="240" /></a><br />
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Almond Puffs<br />
Bare Necessities:<br />
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2tbsp Plain Flour<br />
2oz/58g Butter<br />
2oz/58g Sugar<br />
2oz/58g Ground Almonds<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW-XnhXdJgQTAVW5oaGMqi9CWNhc9tMk_i50U-yGy85nNrrPvS_6yyKLyBo4qYS7wOQ5nlMWOTHZlV0X9S5ufJshs-tImnPLCwhoIPyobWLBBbEYfEMOlUYkWfyOrFHGBXsIK2wkFXs6M/s1600/IMG_7083.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW-XnhXdJgQTAVW5oaGMqi9CWNhc9tMk_i50U-yGy85nNrrPvS_6yyKLyBo4qYS7wOQ5nlMWOTHZlV0X9S5ufJshs-tImnPLCwhoIPyobWLBBbEYfEMOlUYkWfyOrFHGBXsIK2wkFXs6M/s200/IMG_7083.JPG" width="200" /></a><br />
1. Preheat the oven to 350F/175C/Gas Mark 4<br />
2. Melt the butter.<br />
3. Mix together the butter with the flour, sugar and ground almonds until fully combined.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7pS7tEWCuumgjDj5hvUgt6PIhKq-BKNOKUHrlGfqwk9wcg5KeNKRVx4bQxw5kGDIM0y4IdBndttWq42yaARaVRE5NYxwUIqc9pOHlkLM6LkXtDSavit1wWWCEBgqyPRBbDTqb55fnqH8/s1600/IMG_7085.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7pS7tEWCuumgjDj5hvUgt6PIhKq-BKNOKUHrlGfqwk9wcg5KeNKRVx4bQxw5kGDIM0y4IdBndttWq42yaARaVRE5NYxwUIqc9pOHlkLM6LkXtDSavit1wWWCEBgqyPRBbDTqb55fnqH8/s200/IMG_7085.JPG" width="200" /></a>4. Place a small amount into each mini muffin slot and press down slightly.<br />
5. Pop in the oven for approximately 20 minutes or until the puffs are a light golden colour.<br />
6. Leave the puffs to cool in the tin.<br />
7. Transfer them to a plate and enjoy!<br />
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Anonymoushttp://www.blogger.com/profile/07292715976920290379noreply@blogger.com0tag:blogger.com,1999:blog-4807838669384188566.post-41335542884776492402018-02-27T17:53:00.001+00:002018-02-27T17:53:48.539+00:00Down Under Honey Raisin BarsI'm back! After a very long hiatus, I am back with a vengeance, thanks for bearing with me guys. So a little disclaimer, for my Final Major Project at uni, I'm focusing on 'forgotten' vintage recipes, so I've found a bunch of them from various sources and I'm going to share the recipes here with you guys. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimwqd5cAbDEqZyOAinZXzcO_iFiV8PjE1YqVezmt-3tGxJyMYDuqycnbD8SiPs7DszCR3LIyR8gWnUAv2kTUO9ngtkSveaKmxo4g5YM8rNM7UYfBmgw8DIpaHZmWT5QAPcUKMiHmF8QX4/s1600/IMG_0172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimwqd5cAbDEqZyOAinZXzcO_iFiV8PjE1YqVezmt-3tGxJyMYDuqycnbD8SiPs7DszCR3LIyR8gWnUAv2kTUO9ngtkSveaKmxo4g5YM8rNM7UYfBmgw8DIpaHZmWT5QAPcUKMiHmF8QX4/s320/IMG_0172.JPG" width="320" /></a></div>
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I'm not exactly sure what makes these bars Australian per say, other than the original recipe calling for the use of Australian butter, honey and raisins (I just used the honey and raisins that I had at home) but nevertheless, they are delicious. They are soft and sweet, and have no added sugar in them (other than the honey), which I think makes them kind of healthy. Not only that, but they freeze really well and you can then heat them up in the microwave when you want another piece.<br />
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Here is the recipe I was working from:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0eYT519-HffeZs3QfALFYma866DEezmCKtw1oR934WBgbeA9T6ym41VtGMmWbxAOpJ0iusEUbSz63co0ZKiW436CJh86SeqinuO_s9JKSvJxQC2dowt4c7iDzzqd8XQMUQWxnOipv8ZM/s1600/IMG_0147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0eYT519-HffeZs3QfALFYma866DEezmCKtw1oR934WBgbeA9T6ym41VtGMmWbxAOpJ0iusEUbSz63co0ZKiW436CJh86SeqinuO_s9JKSvJxQC2dowt4c7iDzzqd8XQMUQWxnOipv8ZM/s320/IMG_0147.JPG" width="240" /></a></div>
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<br />
Down Under Honey Raisin Bars (makes approximately 12 bars)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFrhKj_9WAWGU35LTcn09Y-2vRh0a-K1WyC8XNiro5lTCA-ApSi58vnHksGA1wIyvidQpSh1sSlpNcjahxGTxPVsA4RNxqOSXww2wMb6P_rsku9y5zIqAZOqytMWnvuq3Gh06qi9oIV9o/s1600/IMG_0162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFrhKj_9WAWGU35LTcn09Y-2vRh0a-K1WyC8XNiro5lTCA-ApSi58vnHksGA1wIyvidQpSh1sSlpNcjahxGTxPVsA4RNxqOSXww2wMb6P_rsku9y5zIqAZOqytMWnvuq3Gh06qi9oIV9o/s320/IMG_0162.JPG" width="320" /></a></div>
Bare Necessities:<br />
3oz/85g Butter<br />
6tbsp Honey<br />
3 Eggs<br />
6oz/170g Self-Raising Flour<br />
1/2tsp Salt (alternatively, use salted butter)<br />
6oz/170g Raisins<br />
4oz/113g Chopped Walnuts<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3g2WMf4YBd48ZtKOzkG1pLM-HbL-MwxlJ8ts8jhMwWdqX6ZFD_FjrV0XpAVm2B4WIeu4iuecH_Osq-SGosF9ANqsCDy5yVMMIF9iYpyMVLjOQT5ayDQkC3mSY4ykb8sCrxK6mOYyfCD4/s1600/IMG_0171.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3g2WMf4YBd48ZtKOzkG1pLM-HbL-MwxlJ8ts8jhMwWdqX6ZFD_FjrV0XpAVm2B4WIeu4iuecH_Osq-SGosF9ANqsCDy5yVMMIF9iYpyMVLjOQT5ayDQkC3mSY4ykb8sCrxK6mOYyfCD4/s200/IMG_0171.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDzTnK3Cwbav8orPxVqGgKegip8oUWWfuh3tmOi7uCEd9yd8ozcKMpUqzb3GS_Od9V9ym457k-C67kz3W7B4vAG2Vl2qqC81M7nHggEz81lkbzrTrHgC9HPEFILQPodkeZi7om7gKPv94/s1600/IMG_0167.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDzTnK3Cwbav8orPxVqGgKegip8oUWWfuh3tmOi7uCEd9yd8ozcKMpUqzb3GS_Od9V9ym457k-C67kz3W7B4vAG2Vl2qqC81M7nHggEz81lkbzrTrHgC9HPEFILQPodkeZi7om7gKPv94/s200/IMG_0167.JPG" width="150" /></a>1. Preheat the oven to 350F/175C/Gas mark 4.<br />
2. Grease and line a baking tin.<br />
3. Mix together the butter and honey.<br />
4. Gradually add the eggs.<br />
5. Gently fold in the flour and salt.<br />
6. Stir in the raisins and nuts.<br />
7. Bake for 20 minutes or until golden brown.<br />
8. Once cooled, cut into bars and enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1gkTNiEbetMmmwoOlkhLojITVrv-U3GVmqpxyHXl5XkegC4kX99EkU_gXyvKVeKTM_ntUsSilaTHvmqQ87FIGdwhZoumyetGkMJHhtZfCNFlmLdcmZN1cNXhN003g_v6sjr7jnrA4So/s1600/IMG_0177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1gkTNiEbetMmmwoOlkhLojITVrv-U3GVmqpxyHXl5XkegC4kX99EkU_gXyvKVeKTM_ntUsSilaTHvmqQ87FIGdwhZoumyetGkMJHhtZfCNFlmLdcmZN1cNXhN003g_v6sjr7jnrA4So/s320/IMG_0177.JPG" width="240" /></a></div>
Anonymoushttp://www.blogger.com/profile/07292715976920290379noreply@blogger.com0tag:blogger.com,1999:blog-4807838669384188566.post-41802240393965306632017-02-15T10:47:00.000+00:002017-02-15T10:49:12.287+00:00Just a Small Favour...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWPACQnHEjV5_7qh9AYEfybvzy1XiB5Uv4hOhulj-b3-Z7cIYJrBz3G-Sk7EX9w2oVyt9YzWfevthPszlTC-rAVRBS7UOmBREUogO6lYXOJRW38YyvMxr2MtMLBkP1g_IfZXokISWEsc/s1600/FotorCreated1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWPACQnHEjV5_7qh9AYEfybvzy1XiB5Uv4hOhulj-b3-Z7cIYJrBz3G-Sk7EX9w2oVyt9YzWfevthPszlTC-rAVRBS7UOmBREUogO6lYXOJRW38YyvMxr2MtMLBkP1g_IfZXokISWEsc/s400/FotorCreated1.jpg" width="400" /></a></div>
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Hello everyone!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEituJNHCvC5g0h6UtIw3uFbBLTDRzcYDHIrJhZQ8zLkFcMGzz_RmCiCWLpkvx09ljcWyDWPoPgjMlDM4FgoTegz_FYj_y7xrB1Wnmbhhn0lCp0Cgju_vc2_4lieRJP9DaO4y5BrbCoR7DE/s1600/Aoife0037.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEituJNHCvC5g0h6UtIw3uFbBLTDRzcYDHIrJhZQ8zLkFcMGzz_RmCiCWLpkvx09ljcWyDWPoPgjMlDM4FgoTegz_FYj_y7xrB1Wnmbhhn0lCp0Cgju_vc2_4lieRJP9DaO4y5BrbCoR7DE/s320/Aoife0037.jpg" width="227" /></a></div>
So today, instead of a recipe, I'm going to do a shameless plug for a personal projects of mine. But first, a little bit of an explanation. A while ago, I applied for a exchange opportunity offered by my university which would allow me to study my subject abroad in another university of my choice for a term. I obviously jumped at the idea, especially when I found out that I could go and study in Japan; a country that I've wanted to visit for years! Thankfully, about a month ago, I got an email from the Nagoya University of Arts (NUA) accepting my application to study there from the beginning of April. Since then, not much has happened, because I've been waiting for various forms to go through before I can book any flights, but I have been frantically saving and earning every penny that I can to be able to pay for this trip.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi6Litp3NQPabB5pItecueF_8R8P08YrRQkDj3ueAY9PTdp945aeOOhdNa5JjnMjud9RLYE0tKYRkGIO9pC_gdp8so1FFeqyWHmSMe9-mP53bKmcKCmyacuEiZWhrzDkp_1FOmMgq3ODY/s1600/Aoife0057.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi6Litp3NQPabB5pItecueF_8R8P08YrRQkDj3ueAY9PTdp945aeOOhdNa5JjnMjud9RLYE0tKYRkGIO9pC_gdp8so1FFeqyWHmSMe9-mP53bKmcKCmyacuEiZWhrzDkp_1FOmMgq3ODY/s320/Aoife0057.jpg" width="217" /></a>This brings me to the subject of today's plea. Whilst I have managed to save up for my rend and flights, funds for my living costs are still looking pretty thin on the ground, so last week, I cam up with an enterprising idea. I have set up a Kickstarter campaign in an attempt to raise the remaining funds needed. My goal is £500 and the pledges start at £5 for a handwritten postcard from me when I'm in Japan, and go all the way up to £40! Aside from the £5 pledge, all pledges offer some of my art (mostly dog related) as the reward, and all of them offer a handwritten postcard from Japan as well. Prints can be shipped to the UK for free, the EU for £1 and the US for £2, and the postcards can be sent anywhere in the world. Having said that, if you would like to pledge for a print, but you don't live in the UK, EU or US, please let me know and I will add your country to the mailing list.<br />
<br />
So what are you waiting for?! Make my day, help me not starve when I get to Japan and get some handmade art all in one fell swoop! It's a win-win!<br />
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<a href="https://www.kickstarter.com/projects/545453395/help-fund-my-study-abroad-in-japan?ref=5zn5bd" target="_blank">You can access my Kickstarter campaign by clicking here</a>, and please share it around with anyone you know who might like my work, it would mean so much to me!<br />
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That's all the butt kissing for now, next time: food.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfhtpCn9EmEnPuhUDlFcZAqkjmP71EYPxmjiLQyNj0YzyHGaY5H3qaLh7ObDw0b23Ebq7iuQSc3MFDiB5LAsD7HPc7ELHlIGLVhk2O6unp9ws7PiVlkHVeEH__Y6uVFMl50UNecNIlWck/s1600/Aoife0133.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfhtpCn9EmEnPuhUDlFcZAqkjmP71EYPxmjiLQyNj0YzyHGaY5H3qaLh7ObDw0b23Ebq7iuQSc3MFDiB5LAsD7HPc7ELHlIGLVhk2O6unp9ws7PiVlkHVeEH__Y6uVFMl50UNecNIlWck/s400/Aoife0133.jpg" width="400" /></a></div>
Anonymoushttp://www.blogger.com/profile/07292715976920290379noreply@blogger.com0tag:blogger.com,1999:blog-4807838669384188566.post-66188781904058504422017-02-09T15:25:00.001+00:002017-02-09T15:25:36.609+00:00Classic Hot ChocolateNowadays, if someone suggests a hot chocolate to you, they most likely mean the kind where you use teaspoons upon teaspoons of sugary, bubbly 'chocolate' powder. As nice as that is, I have recently been converted. Following this recipe from my old school cookery book, not only is my hot chocolate <br />
richer and creamier, but it has way less sugar in, so I can pile on the marshmallows without worrying about my sugar intake! Here is the recipe I was following:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHPhloTSVWJqN6WFuXrtHwXhfja5gCxqCbSwmAkiijUu6xlMqiZJxa07lsw2Vt5vbZpeBh_chLCxEbv2Za0zKkygTb2qx6X32XgkNLJ0fgitiVoJ5rqD4ZKvl1SiJV6UcbxkXGhjCLXeQ/s1600/IMG_8241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHPhloTSVWJqN6WFuXrtHwXhfja5gCxqCbSwmAkiijUu6xlMqiZJxa07lsw2Vt5vbZpeBh_chLCxEbv2Za0zKkygTb2qx6X32XgkNLJ0fgitiVoJ5rqD4ZKvl1SiJV6UcbxkXGhjCLXeQ/s400/IMG_8241.JPG" width="400" /></a></div>
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In the recipe, it suggests on teaspoonful of castor sugar, but really, that's up to you. It totally depends on what kind of chocolate you are using and how sweet you like your hot chocolate to be. I was using dark cooking chocolate (54% cocoa solids) and I didn't feel the need to add any sugar, but I did have some marshmallows on the top.<br />
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Classic Hot Chocolate (makes one mug)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFX2If0VoLIJFbEeECY-KhxhVo9zjv784-xWkl80eAHlB7LajTw4FuKrUJVzItL4qt29raqaQUVLurqW6EcR4m8-dfKQ2ds8UmDue_0Dz7Vqga57LAGrMkbq1rZETAHBtps_S3O9O6HAU/s1600/IMG_8243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFX2If0VoLIJFbEeECY-KhxhVo9zjv784-xWkl80eAHlB7LajTw4FuKrUJVzItL4qt29raqaQUVLurqW6EcR4m8-dfKQ2ds8UmDue_0Dz7Vqga57LAGrMkbq1rZETAHBtps_S3O9O6HAU/s320/IMG_8243.JPG" width="320" /></a></div>
Bare Necessities:<br />
1oz/28g Chocolate<br />
1/2pint/285ml Milk<br />
Sugar to taste (optional)<br />
Marshmallows to top (optional)<br />
<br />
1. In a small saucepan, put the milk, chocolate and sugar on a medium-low heat and stir slowly but continuously.<br />
2. Once all of the chocolate has melted and the drink is piping hot, pour into a mug.<br />
3. Top with marshmallows as desired.<br />
4. Enjoy! (careful, it's very hot!!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxvDxn_PVC73gdzD77bftKK4e7bLpjSO4jJ77YDwpW3JbC66ehJTR0l15omD6n24qXukavOupCMCN9RpHf1CYaIYUrAw1bhnZRuOqeuzp4Coiu_2n6lFlQVlHS8o_5jV48l8Wi2A8gr-U/s1600/IMG_8246.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxvDxn_PVC73gdzD77bftKK4e7bLpjSO4jJ77YDwpW3JbC66ehJTR0l15omD6n24qXukavOupCMCN9RpHf1CYaIYUrAw1bhnZRuOqeuzp4Coiu_2n6lFlQVlHS8o_5jV48l8Wi2A8gr-U/s320/IMG_8246.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPlPfR3-21juu2q1QNZO4AqekSRtr4ZhjAncTMxFB65kXYlIXPsPA5p3ap7xiNX-IFNc-QzwpeWo7dasKAomIEXxJCBoH4npXlJyWKYHmKNbXbYqUQrRlHu4kxgs37ph6k-sviJTn7UE/s1600/IMG_8245.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPlPfR3-21juu2q1QNZO4AqekSRtr4ZhjAncTMxFB65kXYlIXPsPA5p3ap7xiNX-IFNc-QzwpeWo7dasKAomIEXxJCBoH4npXlJyWKYHmKNbXbYqUQrRlHu4kxgs37ph6k-sviJTn7UE/s320/IMG_8245.JPG" width="240" /></a></div>
Anonymoushttp://www.blogger.com/profile/07292715976920290379noreply@blogger.com0tag:blogger.com,1999:blog-4807838669384188566.post-5238203336015582162017-02-01T18:51:00.000+00:002017-02-01T18:51:58.493+00:00Traditional Chocolate CakeLet me just say something right off the bat. My Kitchenaid has made me lazy AF. I kind of knew this was the case, but it was really brought to light when I decided to make a chocolate cake from my old cookery book with nothing but a wooden spoon and a plastic bowl. Let's just say I really earned a slice of cake at the end of this.<br />
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As we all know, I have made <a href="http://bakingbare.blogspot.co.uk/2012/03/baileys-brownies.html" target="_blank">many</a> <a href="http://bakingbare.blogspot.co.uk/2012/02/oreo-brownies.html" target="_blank">an</a> <a href="http://bakingbare.blogspot.co.uk/2011/12/mmmmmmm-im-practically-salivating-at.html" target="_blank">endeavour</a> <a href="http://bakingbare.blogspot.co.uk/2015/08/mint-choc-chip-cupakes.html" target="_blank">down</a> <a href="http://bakingbare.blogspot.co.uk/2011/12/chocolate-roulade.html" target="_blank">the</a> <a href="http://bakingbare.blogspot.co.uk/2012/02/cake-of-gods.html" target="_blank">chocolate</a> <a href="http://bakingbare.blogspot.co.uk/2012/06/very-yummy-and-oh-so-moist-chocolate.html" target="_blank">cake</a> <a href="http://bakingbare.blogspot.co.uk/2012/09/the-best-cake-ever.html" target="_blank">path</a>. It's a classic, and deserves to be given a twist every once in a while. So why not have a crack and an original? Here's the recipe I was working from:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Li8Jd6Y7YMCe3FcfhrplkrFMctqW6LDMmVXbDIV5I-IOe4nvjA1TjUklS5E0iURFnu_mkDKb18ufaOPmlT5dNBWpGYyBVEcQCcdViXseQbdjrXJ6Ai_BBST0xbFmMuK_OEYYBXtbH_Y/s1600/IMG_8216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Li8Jd6Y7YMCe3FcfhrplkrFMctqW6LDMmVXbDIV5I-IOe4nvjA1TjUklS5E0iURFnu_mkDKb18ufaOPmlT5dNBWpGYyBVEcQCcdViXseQbdjrXJ6Ai_BBST0xbFmMuK_OEYYBXtbH_Y/s400/IMG_8216.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiloVdJirAIGXkHLTyeCA6swSA3wzpMuBu2-Dok3wyfJRd8qzWd719tt7RsR9PvzJ_2HDxg7b8jBKnvyr0lPMrv1NbukjnMWEFook6shH1hXnHjN1CwXAdoSARcBBBL6Xy24DNYFIfBriU/s1600/IMG_8223.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiloVdJirAIGXkHLTyeCA6swSA3wzpMuBu2-Dok3wyfJRd8qzWd719tt7RsR9PvzJ_2HDxg7b8jBKnvyr0lPMrv1NbukjnMWEFook6shH1hXnHjN1CwXAdoSARcBBBL6Xy24DNYFIfBriU/s320/IMG_8223.JPG" width="240" /></a></div>
My main difficulty here was that I was making this whilst at uni, so I didn't have a set of weighing scales, nor did I want to spend the money on some, so I had to get creative with my cups and spoons measuring. I was also a little confused when the recipe called for "sweet chocolate", so I went for a 52% cooks chocolate. When I was making the cake, I was a little unsure about the proportions. Usually with a sponge cake, there are more or less equal proportions of flour, butter and sugar, and I thought it odd that there was no cocoa powder involved. When I put the mixture into the tin it felt quite stiff, and I was worried that the cake would turn out to be dense and not that chocolatey. Luckily, I was wrong! I mean, it definitely would have been lighter had I used my electric mixer, and I'm probably going to come back to this recipe and mess around with it a little bit, but all in all, it was pretty yummy. I would recommend eating this when warm, but if it is cold, you can put a slice in the microwave for about 10 seconds to warm it up and serve with a dollop of cream - delicious!<br />
<br />
Traditional Chocolate Cake (makes 1 large sponge)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEhLvsZIC23jVbaSIK0dQ26MdLiDiSajsv_gFwFqTKZ4rmBs6Myhs8bqrqtiJjohSRMTQJ7mBh45IblCIYzqWl0udz2SZ0YODyytMzHW4HSDzb9JcZLhiAINTTvtK5M6Ryt9RYejwwkAU/s1600/IMG_8217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEhLvsZIC23jVbaSIK0dQ26MdLiDiSajsv_gFwFqTKZ4rmBs6Myhs8bqrqtiJjohSRMTQJ7mBh45IblCIYzqWl0udz2SZ0YODyytMzHW4HSDzb9JcZLhiAINTTvtK5M6Ryt9RYejwwkAU/s320/IMG_8217.JPG" width="320" /></a></div>
Bare Necessities:<br />
6oz/170g/1 1/2cups Plain Flour<br />
4oz/115g/1/2cup Sugar<br />
4oz/115g/1/2cup Butter<br />
3oz/85g/~1/2cup Chocolate<br />
3small Eggs<br />
2tsp Baking Powder<br />
dash Vanilla Essence<br />
2tbsp Milk<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3gMml0sHEKe_lBPTntPjfT0qokBC6n-aKD-MDM8rEo_G8LaogOSYsmlzurZUDMUmNx7uKEkdIjGiQM4d3wcuPD3lvqDYiMfB9D7-636pbErkuUugKtxPkP4ha2OIhltCKTbwZPfubZ4/s1600/IMG_8218.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3gMml0sHEKe_lBPTntPjfT0qokBC6n-aKD-MDM8rEo_G8LaogOSYsmlzurZUDMUmNx7uKEkdIjGiQM4d3wcuPD3lvqDYiMfB9D7-636pbErkuUugKtxPkP4ha2OIhltCKTbwZPfubZ4/s200/IMG_8218.JPG" width="150" /></a>1. Preheat the oven to 180c/350F/Gas Mark 4.<br />
2. Grease and line one cake tin.<br />
<br />
3. Break the chocolate up and put on a low heat with the milk.<br />
4. Stir until the chocolate is fully melted and then take off the heat.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwysb3jD1IqUgduM-y6CpS8QZkTL2YLl5611x9Q5iabj2JuqM-rHiQrP6xH4Iying2s4ObUAslEMQOHIY4LxpKp3k-2RS7QeWLXIy_eWv6iHTbmurq1yj8BImlajCx2wKVQGvXLQ6MYOw/s1600/IMG_8220.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwysb3jD1IqUgduM-y6CpS8QZkTL2YLl5611x9Q5iabj2JuqM-rHiQrP6xH4Iying2s4ObUAslEMQOHIY4LxpKp3k-2RS7QeWLXIy_eWv6iHTbmurq1yj8BImlajCx2wKVQGvXLQ6MYOw/s200/IMG_8220.JPG" width="150" /></a>5. Cream together the butter and sugar.<br />
6. Slowly add the eggs, flour and baking powder, alternating between the wet and dry until fully combined.<br />
7. Mix in the chocolate and vanilla, and stir until fully combined.<br />
8. Pour the mixture into the cake tin and smooth over slightly.<br />
9. Pop in the oven for 45mins or until cooked through.<br />
10. Place on a rack to cool.<br />
11. Serve up with a dollop of cream (or ice cream) and enjoy!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkJu6ofyeHAm71GcuXe0X5pelczikusLYdPekWNHFWN7m2ZMna6t_kN1zUcQIjgEzbVGf6IIRNwwCKHLfDE1sRZDqW2xCwTPSj99Ro9-Dybcu7x4JCgBkj5-4-p3A3qNYyqsnTgoPkD64/s1600/IMG_8222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkJu6ofyeHAm71GcuXe0X5pelczikusLYdPekWNHFWN7m2ZMna6t_kN1zUcQIjgEzbVGf6IIRNwwCKHLfDE1sRZDqW2xCwTPSj99Ro9-Dybcu7x4JCgBkj5-4-p3A3qNYyqsnTgoPkD64/s320/IMG_8222.JPG" width="320" /></a></div>
Anonymoushttp://www.blogger.com/profile/07292715976920290379noreply@blogger.com0tag:blogger.com,1999:blog-4807838669384188566.post-73246163915763469432017-01-23T21:56:00.000+00:002017-01-23T21:56:54.613+00:00Apple JellyI know what you're thinking. Apply Jelly? Are you sure? Well, to be perfectly honest, no, I'm not. I saw it in my old cookery book and thought it would be worth a try. As it turns out, it's quite nice! It's not like your modern day jellies, because its not transparent, and it doesn't have anything aritificial in. It's literally stewed apple, pushed through a sieve and jellified. It was also the first jelly I've ever made and I really enjoyed myself! Here is the recipe I was working from:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQl7Du84wgJ8j10zfL6t9-ef3o5hpy_0MqYx7OzMo_jC_bVCenccR9P-wCBCv99Gdm3QPCXh5_yZusu3F3ReiteyKm9KzpGr4YHDGI5VhRoU1NKjoVtaDNQIUCknJOT5YuZ5bJDuuhISU/s1600/IMG_8198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQl7Du84wgJ8j10zfL6t9-ef3o5hpy_0MqYx7OzMo_jC_bVCenccR9P-wCBCv99Gdm3QPCXh5_yZusu3F3ReiteyKm9KzpGr4YHDGI5VhRoU1NKjoVtaDNQIUCknJOT5YuZ5bJDuuhISU/s400/IMG_8198.JPG" width="400" /></a></div>
<br />
In the recipe, it mentions using powdered gelatine, with the 2tbsp of water for dissolving it in. However, I only managed to find sheet gelatine, which you soften in cold water and then add to the recipe, so I've adjusted my ingredients accordingly. It does also say in the original recipe what proportions to use with the Gelatine, however I found it to be too stiff because I didn't have a hair sieve, only a normal one, so I've reduced it slightly so that the jelly will have more wibble-wobble.<br />
<br />
Apple Jelly (serves 2)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnKrBtmjG7TnkvQZ8czkWiJf1kTULaSCBt3-7MBX9NRITFyNLJ2utyz-xJpRwsKjoV0uNz4GUax4dFHWkE3Mmpy1G-cxcZzvBBo0-Z7diNdNIvUWTHwLYLYfxQYmEhlPC2snVxZzuJt0o/s1600/IMG_8202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnKrBtmjG7TnkvQZ8czkWiJf1kTULaSCBt3-7MBX9NRITFyNLJ2utyz-xJpRwsKjoV0uNz4GUax4dFHWkE3Mmpy1G-cxcZzvBBo0-Z7diNdNIvUWTHwLYLYfxQYmEhlPC2snVxZzuJt0o/s320/IMG_8202.JPG" width="240" /></a></div>
Bare Necessities:<br />
1lb/450g Apples<br />
2oz/60g Sugar<br />
1piece Lemon Rind<br />
1/2pint/1cup/250ml Water<br />
6g Gelatine<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjB-Eiw28rp1xYg01JGRyVJMzorbTdfmXy5q2SAC-zyp7_gO-e2kZJmr0SDV-l5jS2R_9B4q_GwH-UrmwZf4ejFHOOoI-6C1vzdfJvJHGaafeq1bSA7j_fb2NMWdY6UuVtKlhbNe65-I/s1600/IMG_8203.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjB-Eiw28rp1xYg01JGRyVJMzorbTdfmXy5q2SAC-zyp7_gO-e2kZJmr0SDV-l5jS2R_9B4q_GwH-UrmwZf4ejFHOOoI-6C1vzdfJvJHGaafeq1bSA7j_fb2NMWdY6UuVtKlhbNe65-I/s200/IMG_8203.JPG" width="150" /></a>1. Peel and slice the apples, taking care to remove all of the skin and core.<br />
2. Pop them in the pan, along with the sugar, lemon rind and water.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU-khMMjX6b-UmYcoUyW2qSaebAwNF9MC_SV9MtIHnctojgeiVDQnq6TDSBB8l7_qKsxcFLFvRjy5axVqy0BtjSOr0tC825flMGx0yfd5rkuHxSsywdMEeUtw96slchiAuIJd89eXxMtY/s1600/IMG_8204.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU-khMMjX6b-UmYcoUyW2qSaebAwNF9MC_SV9MtIHnctojgeiVDQnq6TDSBB8l7_qKsxcFLFvRjy5axVqy0BtjSOr0tC825flMGx0yfd5rkuHxSsywdMEeUtw96slchiAuIJd89eXxMtY/s200/IMG_8204.JPG" width="150" /></a>3. Put the lid on the pan and stew until soft.<br />
4. Rub the stewed apple through a sieve. It seems like it won't all go through, but trust me, it will. Just remember to scrape off the under side of the sieve every once in a while.<br />
5. Follow the instructions on the packet of gelatine and then add to the apple puree.<br />
6. Stir until the gelatine is fully combined and then pour into your mould. I didn't have a mould so I just used two glasses.<br />
7. Pop in the fridge until the Jelly is stiff and enjoy!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRnyL7FyB_HcpDxIWS2u_a2PbC8FVqQw12sWY6OmeY4_MF9vg1jOd0h6jLOmB60Pdn8tZpNYCUmePSBjsI6KwJBesa0gqYOfT6DFBDMGAbxFnrUi-wmHGW4DKDWZVH98BAUuF0otSZM0o/s1600/IMG_8206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRnyL7FyB_HcpDxIWS2u_a2PbC8FVqQw12sWY6OmeY4_MF9vg1jOd0h6jLOmB60Pdn8tZpNYCUmePSBjsI6KwJBesa0gqYOfT6DFBDMGAbxFnrUi-wmHGW4DKDWZVH98BAUuF0otSZM0o/s320/IMG_8206.JPG" width="320" /></a></div>
Anonymoushttp://www.blogger.com/profile/07292715976920290379noreply@blogger.com0tag:blogger.com,1999:blog-4807838669384188566.post-84746603212023355392017-01-14T13:08:00.000+00:002017-01-14T13:08:41.182+00:00Old School Rice PuddingFor Christmas, my mum gave me a really old cookery book called <a href="https://www.amazon.co.uk/Edinburgh-Book-Plain-Cookery-Recipes/dp/B0011DI1P6" target="_blank">The Edinburgh Book of Plain Cookery Recipes</a> which is an incredibly cool book published in 1932, and the official book for the Edinburgh School of Cookery and Domestic Economy, which is where her mum studied back in the day! This book contains recipes for literally everything you could ever need, from tea, to sponge cake to rabbit soup, and I've decided to give a few of these recipes a go.<br />
<br />
As many of you may know, my search for the perfect rice pudding has been a <a href="http://bakingbare.blogspot.co.uk/2011/11/rice-pudding.html" target="_blank">long and arduous one</a>, with varying degrees of success, so of course the first recipe I decided to try from this book was going to be rice pudding. It turns out that the recipe is not that different from the one my mum used to make my brother and me rice pudding when we were younger. It seems like a ludicrously long time to cook rice pudding for, and the skin on top can seem a tad off putting, but it's totally normal. I personally don't like the skin on top, but lots of people do, so eat it with your rice pudding if you want to, or push it to one side if you don't! Here is the recipe that I was working from:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUtrnJY8KPeUXHlJVmYwjr4bsgxVq_2I8HR_ruPWHYw0_VeY152G8d3u757G0iazQhqRZh3KP19wRF69tU6Gwk_wxQ7FdOXtrBiLdj2ZOufT1KTbqWJxchZxMvOXVLm58gM5EL_JSmk8/s1600/IMG_8199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUtrnJY8KPeUXHlJVmYwjr4bsgxVq_2I8HR_ruPWHYw0_VeY152G8d3u757G0iazQhqRZh3KP19wRF69tU6Gwk_wxQ7FdOXtrBiLdj2ZOufT1KTbqWJxchZxMvOXVLm58gM5EL_JSmk8/s400/IMG_8199.JPG" width="400" /></a></div>
<br />
Working from a very old recipe such as this one has it's difficulties, as I was beginning to realise. Firstly, I had no idea what Carolina rice was, and I didn't know what on earth a 'moderate oven' was. A bit of research told me that Carolina rice was simply a type of long grain rice, and that a moderate oven was approximately 180c. Also, as I don't like nutmeg, I decided to replace it with cinnamon.<br />
<br />
Old School Rice Pudding (Serves 1-2)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwBg149K2TVs35RqEf5ARl6Bhj-Ibd5_NnGwYJYMccfxprFPPsCXHN2oUyq_gNeTVN8htFTo0Yf9QWof6Y9gFDUCD9SNYnTRodL8KkVr0b6UlJXNJVB7FWGXg2ZhjwqUJgvQ-_RMACjI/s1600/IMG_8200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwBg149K2TVs35RqEf5ARl6Bhj-Ibd5_NnGwYJYMccfxprFPPsCXHN2oUyq_gNeTVN8htFTo0Yf9QWof6Y9gFDUCD9SNYnTRodL8KkVr0b6UlJXNJVB7FWGXg2ZhjwqUJgvQ-_RMACjI/s320/IMG_8200.JPG" width="320" /></a></div>
Bare Necessities:<br />
1 1/2ouces/45g/3tbsp Long Grain Rice<br />
1pint/2cups/500ml Milk<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCKn6iJ3reyhJgQ6W6Wr6llD995L5DV9FGBEMPyDGctH9cJfWub2gRV3ep2ti77DThzKyywiGqr0fzvfbxdG2fnhCAGIAQBzU4SSety4ydI12vX7pqllDmQg33ROxzafV_dbIiK-dzCog/s1600/IMG_8201.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCKn6iJ3reyhJgQ6W6Wr6llD995L5DV9FGBEMPyDGctH9cJfWub2gRV3ep2ti77DThzKyywiGqr0fzvfbxdG2fnhCAGIAQBzU4SSety4ydI12vX7pqllDmQg33ROxzafV_dbIiK-dzCog/s200/IMG_8201.JPG" width="150" /></a>1tbsp Sugar<br />
1-2pinches Cinnamon<br />
<br />
1. Preheat the oven to 180c/350F/Gas Mark 4<br />
2. Grease a dish.<br />
3. Wash the rice, and put in the dish, along with the sugar and the cinnamon.<br />
4. Pour in the milk and give it a little stir.<br />
5. Pop in the oven for 2 hours.<br />
6. Once cooked, serve up with a dollop of jam on top and enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiowa-fFa69op1P0euG6lTb7lfONuG6OZWSNx3XrAaCgAhVB3J_Ge7Co3QMyhr4kZUlvr8gK__T3UhP7SIUqE7Bc26ENnvImvUiIip-oa6BcbreqZLucRNp1vwKVnlHMeJDUfZqiF_bwvA/s1600/IMG_8207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiowa-fFa69op1P0euG6lTb7lfONuG6OZWSNx3XrAaCgAhVB3J_Ge7Co3QMyhr4kZUlvr8gK__T3UhP7SIUqE7Bc26ENnvImvUiIip-oa6BcbreqZLucRNp1vwKVnlHMeJDUfZqiF_bwvA/s320/IMG_8207.JPG" width="240" /></a></div>
Anonymoushttp://www.blogger.com/profile/07292715976920290379noreply@blogger.com0tag:blogger.com,1999:blog-4807838669384188566.post-2962035967885329342016-07-04T17:34:00.001+01:002016-07-04T17:34:14.138+01:00Rhubarb Crumble<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXu1G1oigXxuJXMknMnlH3zdyEf3qGKMEzyrRqFEC_asXpzcTsLZuGsvfT-bdKfdT4qld9tPeFLkeFCxEX3dwFu0Kwnh6w-_whWhAFJS2Vh1RpEj2MgF8tc6YKNRt-GXRJK7NetyGdsAk/s1600/IMG_7343.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXu1G1oigXxuJXMknMnlH3zdyEf3qGKMEzyrRqFEC_asXpzcTsLZuGsvfT-bdKfdT4qld9tPeFLkeFCxEX3dwFu0Kwnh6w-_whWhAFJS2Vh1RpEj2MgF8tc6YKNRt-GXRJK7NetyGdsAk/s200/IMG_7343.JPG" width="200" /></a>Now there's no denying my <a href="http://bakingbare.blogspot.com/2011/11/apple-crumble-and-curtard_30.html" target="_blank">love for crumbles</a>; no matter how full I am, I can never say no to one for dessert! However, the creme de la creme of crumbles (or should I say, creme de la crumble) has to be rhubarb. Slightly sharp, a great texture, and with a perfect, deep, pinkish colour to boot - for me, nothing can beat it.<br />
<br />
Serve up hot with a large dollop of extra thick double cream or custard for the perfect summer dessert.<br />
<br />
<br />
Rhubarb Crumble<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTNliKkZS8bUXYRKaINVhbxdS6F-jUiz276e9YiOhWPxu6EgfciEae5yrC9nIXG6N7lSJNg43wwMDC4O3M6JL2o52bnNvS3_Rn5cVl9dwsSpdJQjgBOy4qvWCrv-b32t8-m0WOy_QRTYs/s1600/IMG_7324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTNliKkZS8bUXYRKaINVhbxdS6F-jUiz276e9YiOhWPxu6EgfciEae5yrC9nIXG6N7lSJNg43wwMDC4O3M6JL2o52bnNvS3_Rn5cVl9dwsSpdJQjgBOy4qvWCrv-b32t8-m0WOy_QRTYs/s320/IMG_7324.JPG" width="320" /></a></div>
The Bare Necessities<br />
For the Rhubarb:<br />
700-750g Rhubarb (roughly how much you see in the picture)<br />
140g Sugar<br />
100ml Water<br />
<br />
For the Crumble:<br />
150g Flour<br />
90g Butter<br />
50g Sugar<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizJLu3T26sjRsP1QSc63LJXITxYpzNT39vSbeqc7i-lR4keYAzbJ14b9fjKhrzeUuGOjz9Ryfees87TIzu-FVcACerDEFtghiHWhDitIBPSSzCUM1smIEUlYcQpeHx1dpmiSSoQ6ILJ4I/s1600/IMG_7326.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizJLu3T26sjRsP1QSc63LJXITxYpzNT39vSbeqc7i-lR4keYAzbJ14b9fjKhrzeUuGOjz9Ryfees87TIzu-FVcACerDEFtghiHWhDitIBPSSzCUM1smIEUlYcQpeHx1dpmiSSoQ6ILJ4I/s200/IMG_7326.JPG" width="200" /></a>1. Pre-heat the oven to 200C/Gas mark 6/390F.<br />
2.Wash the rhubarb thoroughly.<br />
3. Chop the rhubarb up into medium sized chunks - about an inch or so long. They don't need to all be exactly the same size.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS_N0A1PfB9CT5i3JpMRr6pFloi7-c5F0_6T2XQ2PayfwrZwEIRkUz-vl4jCXAtSCLWcq6GL2yqzpr7joF5kXhgXUCdQ8WFpwHmPSZtcBFaP1_xAA4J1WW70wGD5Q5HmpQ0q4qIHTCPFs/s1600/IMG_7331.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS_N0A1PfB9CT5i3JpMRr6pFloi7-c5F0_6T2XQ2PayfwrZwEIRkUz-vl4jCXAtSCLWcq6GL2yqzpr7joF5kXhgXUCdQ8WFpwHmPSZtcBFaP1_xAA4J1WW70wGD5Q5HmpQ0q4qIHTCPFs/s200/IMG_7331.JPG" width="150" /></a>4. Pop into a saucepan with the water and sugar, and put on a medium heat until cooked through, about 10-15 minutes. It's important to stir occasionally to make sure that all of the rhubarb cooks, but don't stir it too much or else it'll completely turn to mush!<br />
5. Pour the rhubarb into a dish and leave it to sit. This allows some of the excess liquid to evaporate and also lets the rhubarb form a slight skin on the top, better enabling the crumble to rest on the rhubarb without sinking in.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0EYMNBSdzuZrQlEsz_rqIR93HMAlU9ssqmQMtOr-jK7ALyGodBjdJvdHYVCNFoeYYss7B4GUDv4fsyhSOtBNntMXO84QElMCnjby4U1ip5Qgi1RIgmcUYxNK5oRsYVBjIHmlF7bhtiS0/s1600/IMG_7339.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0EYMNBSdzuZrQlEsz_rqIR93HMAlU9ssqmQMtOr-jK7ALyGodBjdJvdHYVCNFoeYYss7B4GUDv4fsyhSOtBNntMXO84QElMCnjby4U1ip5Qgi1RIgmcUYxNK5oRsYVBjIHmlF7bhtiS0/s200/IMG_7339.JPG" width="200" /></a>6. In a bowl, pour in the flour and the butter. Rub the flour and butter between your fingertips until you get <a href="http://bakingbare.blogspot.co.uk/p/skills-page.html" target="_blank">breadcrumbs</a>.<br />
7. Stir in the sugar.<br />
8. Using a spoon, gently pour the crumble on top of the rhubarb. I use a sifting action with the spoon to prevent it from sinking.<br />
9. Pop the crumble in the oven for approximately<span style="text-align: center;"> </span><br />
half an hour, or until the crumble has turned golden brown.<br />
10. Serve up and enjoy!Anonymoushttp://www.blogger.com/profile/07292715976920290379noreply@blogger.com0tag:blogger.com,1999:blog-4807838669384188566.post-35322863654235210572016-06-28T20:25:00.002+01:002016-06-28T20:25:25.404+01:00Nectarine Ice Cream<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkiPFAck-197t6PMOEnrCfoe5Ty38St6VA4Jwd1kXpRvc6T8ZpfhmumxKQ7rXjjQuYSft_BfR7D9BCUkeTGdN7kfFsHfTIEE9iVNidGM4HB9gq8oezgJqzWF129LyqikcpERsKpioyYo/s1600/IMG_7299.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYkiPFAck-197t6PMOEnrCfoe5Ty38St6VA4Jwd1kXpRvc6T8ZpfhmumxKQ7rXjjQuYSft_BfR7D9BCUkeTGdN7kfFsHfTIEE9iVNidGM4HB9gq8oezgJqzWF129LyqikcpERsKpioyYo/s200/IMG_7299.JPG" width="200" /></a>Most people who know me know that I'm not a summer person. I don't do well with the heat, the bugs, or the sun. In fact, I think that there are only 2 redeeming features of summer; Pimms and ice cream. I might tackle Pimms another day, but today I'm doing nectarine ice cream. Chocolate ice creams are great, but nothing beats the refreshment that a fruit ice cream like this one provides. I've used nectarines here, but you could easily substitute them for peaches, just make sure you peel the peaches when you slice them up.<br />
<br />
Nectarine Ice Cream<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVsekGOZfmW-kSVKrcD7Yg8mIee9en8LYS-Wvq1vBYZX9hjLahSYM4tbCMpovuTaMu1b00FZfRvSYbuiQr3NOJS58JUdOsdJqmUJspKMBz0nI5ml1jiPaKk2tcL2BZbEhR0YJwfoz-0M/s1600/IMG_7297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVsekGOZfmW-kSVKrcD7Yg8mIee9en8LYS-Wvq1vBYZX9hjLahSYM4tbCMpovuTaMu1b00FZfRvSYbuiQr3NOJS58JUdOsdJqmUJspKMBz0nI5ml1jiPaKk2tcL2BZbEhR0YJwfoz-0M/s320/IMG_7297.JPG" width="320" /></a></div>
The Bear Necessities<br />
600g Nectarines (roughly 5 nectarines)<br />
125ml/1/2cup Water<br />
150g/2/3cup Sugar<br />
150ml Sour Cream<br />
300ml Double Cream<br />
1/4tsp Vanilla extract<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh11qqpPZpYKE2pfjY7WTx_2IEDPKtkCHdcBatH3VBb7Tl5QdeBKj1OxZlR2pqdVl1-hrUtlZmmMmkf16BnGZ6EgNqLK0bisMuSJdFWjOeDwb9eeayNUvitOM9-qsp4WTjAJ1rdMv8vVLI/s1600/IMG_7312.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh11qqpPZpYKE2pfjY7WTx_2IEDPKtkCHdcBatH3VBb7Tl5QdeBKj1OxZlR2pqdVl1-hrUtlZmmMmkf16BnGZ6EgNqLK0bisMuSJdFWjOeDwb9eeayNUvitOM9-qsp4WTjAJ1rdMv8vVLI/s200/IMG_7312.JPG" width="200" /></a>1. Slice the nectarines in half to remove the stones and chop the nectarines into medium sized chunks.<br />
2. Put the nectarines pieces into a medium saucepan with the water.<br />
3. Cover and put on a medium until soft and cooked through (approximately 10 minutes).<br />
4. Once cooked, take the saucepan off the heat, stir in the sugar and allow to cool (or if, like me, you're impatient, put it in an ice bath).<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs2chshsgjKbVw5p01pkwZP0bJw4iTdf5doIHaLHu-LHRwB6Dd3x7ywZobC111y6KgW-NQ5UF8Hqn14Medn1lc7XYJbZVVHcrD34XOOMvpvHTFH1Tq8DoPxXK3aPGTxzleVl1IBiicBdU/s1600/IMG_7317.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs2chshsgjKbVw5p01pkwZP0bJw4iTdf5doIHaLHu-LHRwB6Dd3x7ywZobC111y6KgW-NQ5UF8Hqn14Medn1lc7XYJbZVVHcrD34XOOMvpvHTFH1Tq8DoPxXK3aPGTxzleVl1IBiicBdU/s200/IMG_7317.JPG" width="200" /></a>5. Once cooled, put the nectarines, their juices, the sour cream, double cream and vanilla extract into a food processor.<br />
6. Blitz the mixture, but not until it's smooth, leave a few lumps in there to add texture. Unless, of course, you prefer a totally smooth ice cream.<br />
7. Pour the mixture into the ice cream machine and follow the manufacture's instructions.<br />
8. Freeze until you want to eat it, or serve up and enjoy!!<br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7NFBx1Di9p9Rh5lg4jSxhpx-kcNXDHzejLmbDJj6hFf_Qw0MvY7dLQKFPoIa7D_Do3An-LoGzczZ4K9If7rlrnSNmUjW5gvsWBQweXOSOLT8lHkiEdxHO5anBybYa9onTa4GsBdX7bgc/s1600/IMG_7319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7NFBx1Di9p9Rh5lg4jSxhpx-kcNXDHzejLmbDJj6hFf_Qw0MvY7dLQKFPoIa7D_Do3An-LoGzczZ4K9If7rlrnSNmUjW5gvsWBQweXOSOLT8lHkiEdxHO5anBybYa9onTa4GsBdX7bgc/s320/IMG_7319.JPG" width="240" /></a></div>
Anonymoushttp://www.blogger.com/profile/07292715976920290379noreply@blogger.com0tag:blogger.com,1999:blog-4807838669384188566.post-43631811237431626222016-01-24T17:20:00.003+00:002016-01-24T17:20:30.916+00:00Rolo Stuffed Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwU2B16_TGFybX-dhm1Zp0l1E1yVk9Xgnj8xf_F_tF-gNKig0GCVIbDJaDdjQdvrcDEDuYjIxE46CnFWQ4dgh6lQnkphYsNpLfHdNXCizx3PDNbuBi9XwwAf6xBEbje8mwNweIMBYNX4/s1600/IMG_6076.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwU2B16_TGFybX-dhm1Zp0l1E1yVk9Xgnj8xf_F_tF-gNKig0GCVIbDJaDdjQdvrcDEDuYjIxE46CnFWQ4dgh6lQnkphYsNpLfHdNXCizx3PDNbuBi9XwwAf6xBEbje8mwNweIMBYNX4/s320/IMG_6076.jpg" width="320" /></a></div>
As we all know from <a href="http://bakingbare.blogspot.co.uk/2012/01/cookie-inception.html" target="_blank">past</a> <a href="http://bakingbare.blogspot.co.uk/2011/12/mmmmmmm-im-practically-salivating-at.html" target="_blank">escapades</a>, I love both rolos and cookies stuffed with things, so when I decided that the only thing that would cheer me up from uni blues was baking, I knew that this would be the thing to bake.<br />
<br />
I know that it may be tough to not eat the rolos before putting them into the cookies, and also not to eat the cookies themselves before it's all cooked, but it's definitely worth it. This recipe would probably make about 50 cookies, but my housemates and I ran out of tray space, so we made 27 cookies, and a cookie-rolo tray bake that made about 28 cookie bites of varying size. They were equally delicious, so I've put both methods into the recipe and you can just do whichever one takes your fancy.<br />
<br />
Rolo Stuffed Chocolate Chip Cookies<br />
<br />
Bare Necessities<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFoagA49IjAXDWUZkM7w5pmpgtVnfzF5DyCVMAvCatPMUBSawgtazJcXLavebvw3IDFUA01imDGOou3hVuOJYg_2DHqCQxfC7wYDNmQLwkD8bgZvcmus1crbvEYvcA6VJP_1dHvzMz_Fo/s1600/IMG_6074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFoagA49IjAXDWUZkM7w5pmpgtVnfzF5DyCVMAvCatPMUBSawgtazJcXLavebvw3IDFUA01imDGOou3hVuOJYg_2DHqCQxfC7wYDNmQLwkD8bgZvcmus1crbvEYvcA6VJP_1dHvzMz_Fo/s320/IMG_6074.JPG" width="320" /></a></div>
310g/1 1/2cups Butter<br />
225g/1cup Granulated Sugar<br />
275g/1cup Brown Sugar<br />
1tbsp Vanilla<br />
2 Eggs<br />
375g/3 3/4cups Plain Flour<br />
2tsp Bicarbonate of Soda<br />
300g/2 cups Chocolate Chips<br />
50 Rolos (about 5 packets)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg21TyNI-hrwTfUPIQetN9YVEsGtf854hvwWQqcWaoBzZUqg0eXa9FjkT3-MImBxA8Z8e0ET0lek1AJD9_QNH3_DrNDrrcqASgvIe3iD8Bqml_NSAwUAC0T8GDrddtC_BPbZbBmeFlP4mI/s1600/IMG_6075.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg21TyNI-hrwTfUPIQetN9YVEsGtf854hvwWQqcWaoBzZUqg0eXa9FjkT3-MImBxA8Z8e0ET0lek1AJD9_QNH3_DrNDrrcqASgvIe3iD8Bqml_NSAwUAC0T8GDrddtC_BPbZbBmeFlP4mI/s200/IMG_6075.JPG" width="200" /></a>1. Pop the rolos into the freezer for 1-2 hours.<br />
2. Pre-heat the oven to 350F/180C.<br />
3. Cream together the butter and sugar until light and fluffy.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYE057bFVZBQynMahwaXvTFOPO7OVFykZzjGnsAg5dUi-Ab2_Vbq6RqM8ONwApGhY0nfIk_p9QymvutpeMkaWpTLStwihyphenhyphen_h0aww9r8pSNdagujHQr_Q35D2UuEVaBz4_EI0eUv7-Y7U/s1600/IMG_6077.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYE057bFVZBQynMahwaXvTFOPO7OVFykZzjGnsAg5dUi-Ab2_Vbq6RqM8ONwApGhY0nfIk_p9QymvutpeMkaWpTLStwihyphenhyphen_h0aww9r8pSNdagujHQr_Q35D2UuEVaBz4_EI0eUv7-Y7U/s200/IMG_6077.JPG" width="150" /></a>4. Beat in the vanilla and the eggs.<br />
5. Fold in the flour and bicarb of soda until fully combined.<br />
6. Mix in the chocolate chips.<br />
7. Line 3 baking trays with baking parchment.<br />
8. Take the rolos out of the freezer and their packaging, and with half of the mixture, roll small balls of cookie dough, flatten it out into a disk, place a rolo in the middle and fold the dough back around it, rolling the dough to make it a ball again. (n.b. these spread out a bit in the oven, so be sure to leave about 3cm of space between each one)<br />
9. Pop the cookies in the fridge to chill for 15-20 minutes.<br />
10. With the other halve of the dough, spread it out on a slightly deeper tray or dish with your hands until roughly flat.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-vFmM3CE_EbhyphenhyphenLfTukiNJ1qGzxrbBq4w5xxQiZN0qx7XPDLvujj98kjcwG4Oo3YIriLeaPOqWtEREljNmspG6J1atwcPftZ0iDOmrPmQCUIGX-fNl-dkB2GEB9Bk68fzMod-1tB27NSA/s1600/IMG_6081.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-vFmM3CE_EbhyphenhyphenLfTukiNJ1qGzxrbBq4w5xxQiZN0qx7XPDLvujj98kjcwG4Oo3YIriLeaPOqWtEREljNmspG6J1atwcPftZ0iDOmrPmQCUIGX-fNl-dkB2GEB9Bk68fzMod-1tB27NSA/s200/IMG_6081.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoGau_QDd4322H9-CtjKQEnvFWzo1BQs7HqbOvjnuBxr-6_qnXmAX_F6-Md7fdWqyFIhZW7zsx81ZWNZ8mHw0jTZiTA_GQW5Bc9Qk51UPsFZOHGduDWPihNIauadErYyfUVpwtGrDUUYU/s1600/IMG_6080.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoGau_QDd4322H9-CtjKQEnvFWzo1BQs7HqbOvjnuBxr-6_qnXmAX_F6-Md7fdWqyFIhZW7zsx81ZWNZ8mHw0jTZiTA_GQW5Bc9Qk51UPsFZOHGduDWPihNIauadErYyfUVpwtGrDUUYU/s200/IMG_6080.JPG" width="150" /></a>11. Place the remaining rolos on the top.<br />
12. Pop the cookies and the traybake in the oven for about 15 minutes or until golden brown.<br />
13. Once cooked, take them out of the oven and leave them on the tray to cool a little bit before moving them to a cooling rack or board.<br />
14. Tuck in!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1pTzkANnOcg4NxhXeKI6ap57e_mSucd0D8aRnaDIKYueSvm1XOvTtyi03dbE2C6yLoHbeooD5nNdBaWVJbhjaXNuNU7qblpqiJaThu7wCysB3HiIzbvl-KxaeZJlDsVamiDy329erKQ/s1600/IMG_6086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1pTzkANnOcg4NxhXeKI6ap57e_mSucd0D8aRnaDIKYueSvm1XOvTtyi03dbE2C6yLoHbeooD5nNdBaWVJbhjaXNuNU7qblpqiJaThu7wCysB3HiIzbvl-KxaeZJlDsVamiDy329erKQ/s200/IMG_6086.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1lWrCwBtc6BYY1kg9d2huw1L1ygSPBLmPrLNIkI43-r_yRBTR2HMCMSGI0QH6Ceym5itpWgI3f_G8aIQArR7HdO8aGTv7AaeFV6yE7fjzWhou5Cfp7WrOmgZje2QxZmAKoQtcdUIdkfY/s1600/IMG_6084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1lWrCwBtc6BYY1kg9d2huw1L1ygSPBLmPrLNIkI43-r_yRBTR2HMCMSGI0QH6Ceym5itpWgI3f_G8aIQArR7HdO8aGTv7AaeFV6yE7fjzWhou5Cfp7WrOmgZje2QxZmAKoQtcdUIdkfY/s200/IMG_6084.JPG" width="150" /></a></div>
Anonymoushttp://www.blogger.com/profile/07292715976920290379noreply@blogger.com0tag:blogger.com,1999:blog-4807838669384188566.post-10823279491943913392015-09-29T15:12:00.001+01:002015-09-29T15:12:18.761+01:00Banana Cake with a Cream Cheese Drizzle<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhasaL6wPSW6bj_K39meXV19C4hlRHYcRsbZDzswzje9OeqOuru59b7RvAwuvuQjsGm-PEGIgPtjjYRPj9lxfqT4SEsqOLoy5gE_bTCwTYeeFmmI-BCUQw_oiDV8mMCA7fWUxxv5RfmRnk/s1600/IMG_5035.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhasaL6wPSW6bj_K39meXV19C4hlRHYcRsbZDzswzje9OeqOuru59b7RvAwuvuQjsGm-PEGIgPtjjYRPj9lxfqT4SEsqOLoy5gE_bTCwTYeeFmmI-BCUQw_oiDV8mMCA7fWUxxv5RfmRnk/s320/IMG_5035.JPG" width="240" /></a>I'm an unashamed banana fan. I love them on their own, sliced up with custard, blended into a milkshake, placed on a pancake, mashed into an ice cream - you name it, I love it! But as any banana fan will know, they have a notoriously small 'yummy' window between leaf green and mud brown. So much so, in fact, that across the internet, people are <a href="http://sharksplode.com/comic/bananic-attack/" target="_blank">making</a> <a href="http://www.beatricebiologist.com/2014/07/ripe-bananas/" target="_blank">various</a> <a href="http://www.roboppy.net/food/2012/02/doodle-ripe-bananas.html" target="_blank">comics</a> <a href="http://www.gocomics.com/truth-facts/2014/07/12" target="_blank">expressing</a> their outrage at a banana's inability to stay at optimum yumminess for long enough.<br />
<br />
However, not all is lost! Thankfully there is one recipe that is renowned for salvaging these now brown bananas - banana bread! Unfortunately I've often found banana bread to be quite stodgy and heavy, so I decided to instead make banana cake. I would attribute the recipe but a) I can't find where I found it, and b) I changed it a bit anyways, so I guess it doesn't really matter that much.<br />
<br />
Also, funny story... actually not really that funny but oh well. Basically, when my cake came out of the oven, I was letting it sit in the tin for a bit, and I noticed that the hot air coming up from the cake was making the baking paper move, and it made it look a bit like it was breathing, so I took a video of it, pretty cool, huh?<br />
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<br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzSc-FEU-xo7bdRsvU1GbnRHUjzIPbxaNKEcMw0GlPWkCVrTNkunYilc7WWt4Q_AOSrEKT3wlJrsFTCQqmz3g' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
<br />
On with bananas!!<br />
<br />
<br />
Banana Cake with a Cream Cheese Drizzle<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimN7bZ9jwBHPYWPRr7AkD7qP59XuS-vj9NSB_nxb78EU853ph28ILeEuKsFwLnxIq5z0hlGERKs4aX32T9atWwchn11pfaRxKe_rLie6LhUmCNufdjTGe7uiHQ9oQTMvdqLxEBDDRGO1g/s1600/IMG_5020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimN7bZ9jwBHPYWPRr7AkD7qP59XuS-vj9NSB_nxb78EU853ph28ILeEuKsFwLnxIq5z0hlGERKs4aX32T9atWwchn11pfaRxKe_rLie6LhUmCNufdjTGe7uiHQ9oQTMvdqLxEBDDRGO1g/s320/IMG_5020.JPG" width="320" /></a></div>
Bare Necessities<br />
<br />
For the Cake:<br />
140g Butter<br />
140g Sugar<br />
2 Eggs<br />
140g Self-Raising Flour<br />
1stp Baking Powder<br />
2 Brown-ish Bananas<br />
<br />
For the Icing:<br />
55g Cream Cheese<br />
30g Butter<br />
175g Icing Sugar<br />
1tsp Milk<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkj6rXkc7sF58gVI6SZep7Rqw5XpxAWHJGITuO1JwsdvlmL4efumubybZTkoXFfEQNgLt-XA-OHMjTQ9Qxy4LF9uGbBsEOBiFGnh64wS6idhDxd9cMJjKz-PwHBA3jEtZGCHU6hitWp0U/s1600/IMG_5022.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkj6rXkc7sF58gVI6SZep7Rqw5XpxAWHJGITuO1JwsdvlmL4efumubybZTkoXFfEQNgLt-XA-OHMjTQ9Qxy4LF9uGbBsEOBiFGnh64wS6idhDxd9cMJjKz-PwHBA3jEtZGCHU6hitWp0U/s200/IMG_5022.JPG" width="150" /></a>1. Pre-heat the oven to 170C/Gas mark 4/340F.<br />
2. Grease and line a loaf tin. I'd recommend letting the paper stick out of the pan a bit because it makes it easer to get the cake out afterwards.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb9xlNSBrQXZw_R5RpUIpKQHlhXJQgzb3QSonKF2QiQuRUsnuPUF-rDOBS_PqMqNHoXeYzSnQScEVp6s3RzwaLzkYEA44HlGF4qSWzVOrpuew9R3b-wbQiteqXacTImdvAyATYfU1015s/s1600/IMG_5023.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb9xlNSBrQXZw_R5RpUIpKQHlhXJQgzb3QSonKF2QiQuRUsnuPUF-rDOBS_PqMqNHoXeYzSnQScEVp6s3RzwaLzkYEA44HlGF4qSWzVOrpuew9R3b-wbQiteqXacTImdvAyATYfU1015s/s200/IMG_5023.JPG" width="150" /></a>3. Cream together the butter and sugar until light and creamy.<br />
4. Slowly beat in the eggs.<br />
5. In a separate bowl, mash the bananas. They don't have to be completely pureed, but just a bit liquidy.<br />
6. Fold in the flour, baking powder and bananas until fully combined.<br />
7. Pour the mixture into the tin and pop in the oven for 45 minutes-1 hour, or until it's golden brown and cooked through.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgWNVR0iyFQYyFPmrjMT1ExNjeegWr0JKxx7wvgMLREqXAQY0uI89FBZyETx_cIXUBK8Vtyty6bhc9CO1vb9q3XMgmkbPEB_X_9j0eyFpHyeOlRS-AWQWPLL8pZ33pL-O92DA7xy4f9O0/s1600/IMG_5033.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgWNVR0iyFQYyFPmrjMT1ExNjeegWr0JKxx7wvgMLREqXAQY0uI89FBZyETx_cIXUBK8Vtyty6bhc9CO1vb9q3XMgmkbPEB_X_9j0eyFpHyeOlRS-AWQWPLL8pZ33pL-O92DA7xy4f9O0/s200/IMG_5033.JPG" width="150" /></a>8. Take the cake out of the oven and let it sit for 5-10 minutes in the tin, before moving it to a cooling rack to cool down.<br />
9. Whilst the cake is cooling, beat together the cream cheese, butter, icing sugar and milk until they're fully combined and creamy.<br />
10. Once the cake is mostly cooled down, but still slightly warm, move it to a plate, and drizzle the icing over the cake. You can choose to do only a little drizzle, but I chose to cover the cake with it.<br />
11. Either leave the cake to cool down completely before serving, or take a sneaky slice before, and enjoy!!<br />
<br />
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Anonymoushttp://www.blogger.com/profile/07292715976920290379noreply@blogger.com0tag:blogger.com,1999:blog-4807838669384188566.post-46613303672230333262015-08-24T13:30:00.004+01:002015-09-06T17:10:04.379+01:00Mint Choc Chip Cupakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MxvXsE6BHl70xH7y1LBXzYXMrKx23IJuzU0RLRfo2wy0DtXMfpX__kXPBtKTdj3vslsZhi0b36nBugGf1nL0FbXvwXEc_TyicEkJYOxxWzjF2vIqTu-9eaF6fHVClQnQa5o0LxNDOcU/s1600/IMG_4919.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MxvXsE6BHl70xH7y1LBXzYXMrKx23IJuzU0RLRfo2wy0DtXMfpX__kXPBtKTdj3vslsZhi0b36nBugGf1nL0FbXvwXEc_TyicEkJYOxxWzjF2vIqTu-9eaF6fHVClQnQa5o0LxNDOcU/s320/IMG_4919.JPG" width="320" /></a></div>
So my love affair with mint and chocolate is no new thing, but I had yet to transfer them from their classic ice cream form to a cakey alternative. I found this recipe whilst moseying through a pile of <a href="http://www.amazon.co.uk/Yummy-Things-Usborne-Activity-Cards/dp/0746093470/ref=pd_sim_14_2?ie=UTF8&refRID=15AVX0RKQ6C3217VNK6D" target="_blank">Usborne recipe cards</a> which, though written for children, has some really excellent recipes in it! The recipe that I've used was actually for petit fours cases, and so I've adjusted the recipe accordingly (as well as making a few of my own changes as well. And yes, unlike my last cupcake bake, I actually bought the correct size cases!<br />
<br />
<br />
<br />
Mint Choc Chip Cupcakes (makes 20)<br />
<br />
Bare Necessities<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafdF84m80PXGXHzgu9ksjKG_u6bDwBmHrYsz9EJIEhmaCogwqHTIYExkuDdy6z2Z5SscjdAhxb0gT0D4L69U1tJBm8aa1gqzbh8cs4sYAfN9E9L3ZVBIYT20jIAjVfTrJNLH9rylMXFI/s1600/IMG_4910.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafdF84m80PXGXHzgu9ksjKG_u6bDwBmHrYsz9EJIEhmaCogwqHTIYExkuDdy6z2Z5SscjdAhxb0gT0D4L69U1tJBm8aa1gqzbh8cs4sYAfN9E9L3ZVBIYT20jIAjVfTrJNLH9rylMXFI/s320/IMG_4910.JPG" width="320" /></a></div>
For The Cupcakes:<br />
80g Caster Sugar<br />
80g Margarine<br />
80g Self-raising Flour<br />
3tbsp Cocoa Powder<br />
2 Eggs<br />
2tbsp Plain Chocolate Chips<br />
2tbsp White Chocolate Chips<br />
<br />
For The Icing:<br />
250g Icing Sugar<br />
3tbsp Water<br />
1tsp Peppermint Essence<br />
Green Food Dye<br />
Large Chocolate Buttons<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgObMzyM9YW9RPOFVPcX7Y9XGsw6rwZMF4Mif5Jz1fFa9W5F-_bw933X2NMxritvRBRHS7jr-68SUI5CD9sWRSChFS5K3To9sOPb4BZF1I43hGaO2JeDMNAelVQGckpMVDtfe-vHbHm5hY/s1600/IMG_4911.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgObMzyM9YW9RPOFVPcX7Y9XGsw6rwZMF4Mif5Jz1fFa9W5F-_bw933X2NMxritvRBRHS7jr-68SUI5CD9sWRSChFS5K3To9sOPb4BZF1I43hGaO2JeDMNAelVQGckpMVDtfe-vHbHm5hY/s200/IMG_4911.JPG" width="150" /></a>1. Pre-heat the oven to 180C/350F.<br />
2. Place 20 paper cases onto the tray.<br />
3. Beat together the sugar, margarine, flour, cocoa powder and eggs until fully combined.<br />
4. Mix in the chocolate drops.<br />
5. Evenly distribute the mix into the paper cases and pop into the oven.<br />
6. Cook for 15 minutes or until cooked through.<br />
7. Place the cupcakes onto a rack to cool.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiATOu3l-0aKj7INabDN-AEEo5pEu8nuDU697GMN8tc7siWQNuWY-UqIX1YmpPK7GnQ8LPDm7gGBPZVsP4cq_qZ-3UFF7S3Tfzlc8Jt1g0txeCTXEth_PdO0uDIQSB5hBAZmubdyd51SjU/s1600/IMG_4914.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiATOu3l-0aKj7INabDN-AEEo5pEu8nuDU697GMN8tc7siWQNuWY-UqIX1YmpPK7GnQ8LPDm7gGBPZVsP4cq_qZ-3UFF7S3Tfzlc8Jt1g0txeCTXEth_PdO0uDIQSB5hBAZmubdyd51SjU/s200/IMG_4914.JPG" width="150" /></a>8. In a small bowl, sift in the icing sugar, and then pour in the water, peppermint essence and a few drops of food dye.<br />
9. Mix the icing until smooth and lump-free. I use a fork to mix it, as it helps get rid of the lumps easier. At this point you can add more food colouring to achieve the desired shade of green. Remember that it will affect the consistency of the icing though.<br />
10. Once the cupcakes have cooled, drop a small dollop of icing onto each one. The cupcakes should come up a little bit shorter than the cases, so you can spread the icing right to the edges to get a clean effect.<br />
11. Place a single button onto the centre of each cupcake.<br />
12. Put the cupcakes in the fridge to let the icing set, and then tuck in!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinv0jVB3L2QLT_8C9ciXpHzmvdUU0XnRE78npatjjYVV6kvGe2MU28x-I5mA3qpYi0grfGD38HZHjwSWnHMlziUHC9CaPmK6S8ALzWz0jnZ6LlaQYcLQFv2rc9fxgSu829hEQBFqTYfDQ/s1600/IMG_4921.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinv0jVB3L2QLT_8C9ciXpHzmvdUU0XnRE78npatjjYVV6kvGe2MU28x-I5mA3qpYi0grfGD38HZHjwSWnHMlziUHC9CaPmK6S8ALzWz0jnZ6LlaQYcLQFv2rc9fxgSu829hEQBFqTYfDQ/s320/IMG_4921.JPG" width="240" /></a></div>
Anonymoushttp://www.blogger.com/profile/07292715976920290379noreply@blogger.com0tag:blogger.com,1999:blog-4807838669384188566.post-69049222333245472032015-07-28T12:45:00.005+01:002015-07-28T12:45:50.058+01:00Sweet Potato Crisps<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUOAxSWLhC7rgFUmcDWcMBUuQmonBkeWBL7gXt0mJF3fqqO-qW5gKTC8keH3LVePrxWf8gLi_BBtyGmVJzYPGxzUPnvA5wXDZUsB4LEAwkvK_CR399iq7J3ubYmsnthC35_0T899zOLio/s1600/IMG_4719.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUOAxSWLhC7rgFUmcDWcMBUuQmonBkeWBL7gXt0mJF3fqqO-qW5gKTC8keH3LVePrxWf8gLi_BBtyGmVJzYPGxzUPnvA5wXDZUsB4LEAwkvK_CR399iq7J3ubYmsnthC35_0T899zOLio/s200/IMG_4719.JPG" width="150" /></a>So as I've mentioned in the past, I LOVE sweet potatoes, and everything with them. So when I<br />
stumbled upon this recipe, I couldn't wait to try them. They are particularly moreish and taste just like the ones you buy in the supermarket, if not better! They are certainly a healthy alternative to crisps, and are especially delicious when they're still cooling down from the oven. Having said that, they only last a couple days at their optimum yumminess, so tuck in!<br />
<br />
I sliced my potatoes by hand, but if you have a mandolin or the like, definitely use it to ensure consistently even and thin slices.<br />
<br />
Sweet Potato Crisps<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiru4ABbQXJfn7_5ioDTpyVEiy9dGv7JMF0KqpNtMAcBjUndGX413tJm4QCEQ0Mmmo_loL44nHDA12JrkBOT8MMN92Kh0Z0PprCXU6iGzvje0w_DDXWkYfVRjMZTOllTrZa7EnVfSIo58Y/s1600/IMG_4712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiru4ABbQXJfn7_5ioDTpyVEiy9dGv7JMF0KqpNtMAcBjUndGX413tJm4QCEQ0Mmmo_loL44nHDA12JrkBOT8MMN92Kh0Z0PprCXU6iGzvje0w_DDXWkYfVRjMZTOllTrZa7EnVfSIo58Y/s320/IMG_4712.JPG" width="320" /></a></div>
Bare Necessities:<br />
2 Sweet Potatoes<br />
dash Olive Oil<br />
sprinkling Salt<br />
(additional herbs and spices to your taste)<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKraDJ3d0jbq53wGH3w5oG4CBBsD_qHDs2dc_QEH3jUm-U-CVadfpWfCmNY3pjmyJgmUShupGNQxOx0ytIfwn82jyheK-xJ0n38DYWbLuSACjFmgGbCCua5k9ko4-dHCScmtU6tQIGXV8/s1600/IMG_4714.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKraDJ3d0jbq53wGH3w5oG4CBBsD_qHDs2dc_QEH3jUm-U-CVadfpWfCmNY3pjmyJgmUShupGNQxOx0ytIfwn82jyheK-xJ0n38DYWbLuSACjFmgGbCCua5k9ko4-dHCScmtU6tQIGXV8/s200/IMG_4714.jpg" width="150" /></a></div>
1. Preheat the oven to 120C/250F<br />
2. Scrub the potatoes until clean. This is important, as you won't be taking off the skin<br />
, and you don't want to have a bite of dirt in your snack!<br />
3. Line a baking tray with parchment. If you have more than one tray, definitely use them, if not, just do several batches.<br />
4. Thinly slice the potatoes. I sliced mine about 2 or 3 mm thick.<br />
5. Place the slices in a bowl and toss with olive oil and any additional herbs and spices until all the slices are evenly coated in oil.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAINDP3GrW_DOEt1RcJ1ZzhQ5YMjsw2DoglDljqzzpcT1rfN90zujDXPH91cD2RUf3zjdAHBXt_u54WxwbcI2SSpaR3aClEFFoCndrG2-7NWG26ntN05WSGDa3iidEOG8p-DdpiKcvHjc/s1600/IMG_4715.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAINDP3GrW_DOEt1RcJ1ZzhQ5YMjsw2DoglDljqzzpcT1rfN90zujDXPH91cD2RUf3zjdAHBXt_u54WxwbcI2SSpaR3aClEFFoCndrG2-7NWG26ntN05WSGDa3iidEOG8p-DdpiKcvHjc/s200/IMG_4715.JPG" width="150" /></a>6. Spread the slices out on the baking tray. As these shrink dramatically in the oven, you don't need to put them too far away from each other, just not touching.<br />
7. Pop in the oven for 1 hour.<br />
8. Take the crisps out of the oven and turn them all over to ensure an even crisp.<br />
9. Place the crisps back into the oven for another hour.<br />
10. Take the crisps out of the oven and allow them to rest on some kitchen towel. This will allow them to crisp up, and the kitchen towel will absorb any excess oil.<br />
11. Pour into a bowl and enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFnyh99bgsctzf_aDch3Km5vTEWM8eyfb7i3BsgPlmcorsnodrb8KciLo_9SpVqvhzsOqtasxPai4epOu3rVptdlFs4-xMGLP9b9ZnclLwGWtz0uIMrTP5SZDV6gwXc4_5FDcDvKxycyM/s1600/IMG_4718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFnyh99bgsctzf_aDch3Km5vTEWM8eyfb7i3BsgPlmcorsnodrb8KciLo_9SpVqvhzsOqtasxPai4epOu3rVptdlFs4-xMGLP9b9ZnclLwGWtz0uIMrTP5SZDV6gwXc4_5FDcDvKxycyM/s320/IMG_4718.JPG" width="240" /></a></div>
Anonymoushttp://www.blogger.com/profile/07292715976920290379noreply@blogger.com0tag:blogger.com,1999:blog-4807838669384188566.post-4805630240474498422015-07-17T13:06:00.002+01:002015-07-17T13:06:41.835+01:00Beautiful Butterfly Cakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCYZ7qk5Tk1rN1V7hFVfU4YzrleDbPAGiULHrpVneoF_w5BOO_hxA_FGwYnfUUphmIviNy86Cbh67WWXksfALpCMDs4qs6X5eRmo6D2pwScYb-QNhGhchw33fJk-gqoDKhSua5OcgoCe0/s1600/IMG_4708.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCYZ7qk5Tk1rN1V7hFVfU4YzrleDbPAGiULHrpVneoF_w5BOO_hxA_FGwYnfUUphmIviNy86Cbh67WWXksfALpCMDs4qs6X5eRmo6D2pwScYb-QNhGhchw33fJk-gqoDKhSua5OcgoCe0/s200/IMG_4708.JPG" width="150" /></a>So a bit of a blast from the past here. I don't know about you guys, but when I was little, pretty much every birthday party featured these yummy little treats. Even though they're essentially just iced cupcakes, there's something about the little 'wings' that makes them so much more than that.<br />
<br />
The eagle eyed among you may have noticed that in the photos I only made 12 cupcakes but in the recipe I've said that it makes 24. This is in part to my determination do only do one batch of 12, but also due to the fact that I only had muffin cases which are much bigger than cupcake cases. Lesson learned - get the correct size cases. Alright, now onto the recipe!<br />
<br />
<br />
Beautiful Butterfly Cakes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sR1Y-uVsK8eZmNI1WcaZ4XCC5be_KQADlsbjr3o_jlTNcncs1enZZ2jnD4PieJRMp-6V_GpHtSrClS1Q68Hb6gCFo09Vuqwlc0EDBBs4Ydt10e0Qq0XOx6-0ebaLLJ_FwwK1tvPgmgU/s1600/IMG_4692.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sR1Y-uVsK8eZmNI1WcaZ4XCC5be_KQADlsbjr3o_jlTNcncs1enZZ2jnD4PieJRMp-6V_GpHtSrClS1Q68Hb6gCFo09Vuqwlc0EDBBs4Ydt10e0Qq0XOx6-0ebaLLJ_FwwK1tvPgmgU/s320/IMG_4692.JPG" width="320" /></a></div>
Bare Necessities:<br />
<br />
For the Cakes<br />
150g/2/3cup Margarine<br />
150g/2/3cup Sugar<br />
3 Eggs<br />
2tsp Vanilla Essence<br />
150g/1 1/2cups Self Raising Flour<br />
1 1/2tsp Baking Powder<br />
<br />
For the Icing<br />
100g/2/3cup Butter<br />
300g/ 2 1/2cups Icing Sugar<br />
1tbsp Milk<br />
1tsp Vanilla Essence<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwqE7VYU-x29T9zlzdBTxATh-ArswcSsaaO2u9A7b0-64dZ4nTEawC8AMAHDbgZ_TX_9OK9mednxWKJ_dY6iKyND-lrw3v2g5rK4uRo6Hh9pS5VUOHMGGOiDuQ0dxwRpglZ4aVTeNwnWI/s1600/IMG_4697.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwqE7VYU-x29T9zlzdBTxATh-ArswcSsaaO2u9A7b0-64dZ4nTEawC8AMAHDbgZ_TX_9OK9mednxWKJ_dY6iKyND-lrw3v2g5rK4uRo6Hh9pS5VUOHMGGOiDuQ0dxwRpglZ4aVTeNwnWI/s200/IMG_4697.JPG" width="150" /></a>1. Preheat the oven to 170C/340F.<br />
2. Place 24 cupcake cases in a cupcake tray.<br />
3. Beat together the margarine, sugar, eggs, vanilla, flour and baking powder until fully combined and light and fluffy.<br />
4. Divide the mixture equally between the cases.<br />
5. Pop in the oven for 15-20 minutes or until golden brown and cooked through.<br />
6. Place the cupcakes on a rack to cool.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0CpkcfTVRMgEhNxSw8ieUgSN98aWqXeQNTacj4AIYAYQcqn5yI0eVbGNEw7-U5YMB8-5L0ezx27VYIUw6epzF0rXKB7RTrksRL9y7Tz3R8MJFP3Y0OV5bQAz9H1SZowuMGEK5ofm6yYw/s1600/IMG_4704.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0CpkcfTVRMgEhNxSw8ieUgSN98aWqXeQNTacj4AIYAYQcqn5yI0eVbGNEw7-U5YMB8-5L0ezx27VYIUw6epzF0rXKB7RTrksRL9y7Tz3R8MJFP3Y0OV5bQAz9H1SZowuMGEK5ofm6yYw/s200/IMG_4704.JPG" width="150" /></a>7. Beat the butter until creamy and gradually add the icing sugar. (I added 100g a time, which helps make less mess)<br />
8. Add the milk and vanilla and beat until thick and creamy. At this point you can gradually add more milk or icing sugar to achieve the desired consistency.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyvobIL3yCZVr5G77hQV1v-26YKw5qrHZ2dd5RgqnmWS66K_odYdvIKiFsENIL4VoN2bag19S4rupxHUjwbIJL4zFg-I595ZGYIeu4kLYXSbrX7Qhd2kRNtcz1Hx_u7tSgZwGxg0OCakA/s1600/IMG_4703.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyvobIL3yCZVr5G77hQV1v-26YKw5qrHZ2dd5RgqnmWS66K_odYdvIKiFsENIL4VoN2bag19S4rupxHUjwbIJL4zFg-I595ZGYIeu4kLYXSbrX7Qhd2kRNtcz1Hx_u7tSgZwGxg0OCakA/s200/IMG_4703.JPG" width="200" /></a>9. Once the cupcakes are cool, carefully slice off the top of the cupcakes.<br />
10. Slice the tops in half. This will create the 'wings'.<br />
11. Spoon a medium dollop of icing onto the cupcakes.<br />
12. Slot the 'wings' into the icing.<br />
13. Pop in the fridge to keep cool or enjoy straight away!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYze9pGU0QioBHFKXeUFh-bYFlHEcp-HfwAW55V_xolv2i-pzkovKeDnWTlVHW6q0nDdeXboJF1aleOMShZkW3D-gLmzmV1EAm_sz1gge_mkfUp1ZEBtLnyPEvmntxlYfjbfHyK1IY74c/s1600/IMG_4706.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYze9pGU0QioBHFKXeUFh-bYFlHEcp-HfwAW55V_xolv2i-pzkovKeDnWTlVHW6q0nDdeXboJF1aleOMShZkW3D-gLmzmV1EAm_sz1gge_mkfUp1ZEBtLnyPEvmntxlYfjbfHyK1IY74c/s320/IMG_4706.JPG" width="240" /></a></div>
Anonymoushttp://www.blogger.com/profile/07292715976920290379noreply@blogger.com0tag:blogger.com,1999:blog-4807838669384188566.post-11084412319339588642015-07-08T15:50:00.000+01:002015-07-14T11:10:44.385+01:00Lovely Lemon Sorbet<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaYwt6MVqiPz1QS5LYq9n0GjmUQ0WsJpOzwKvmcuNCVTM9FZpzZ2gM4M5RuIBp_3ERJ3xjsy-fIf_p1bvFuzS6H6YRUZuGuh8oqjznHzNUP6OzkxsVoG0gs8-WyZobJCvAOvYm5_zGFiY/s1600/IMG_4645.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaYwt6MVqiPz1QS5LYq9n0GjmUQ0WsJpOzwKvmcuNCVTM9FZpzZ2gM4M5RuIBp_3ERJ3xjsy-fIf_p1bvFuzS6H6YRUZuGuh8oqjznHzNUP6OzkxsVoG0gs8-WyZobJCvAOvYm5_zGFiY/s200/IMG_4645.JPG" width="150" /></a>So last week my brother and his girlfriend came up to visit my mum and I for his birthday, and they were driving up to us on the hottest day of the year so far in the middle of the day. Crazy, right? However, seeing as I knew that they'd be boiling by the time they arrived, I thought I'd make a refreshing sorbet for them to have when they arrived, and what's more refreshing than a lemon sorbet?</div>
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Unlike most other fruit sorbet, this one doesn't require any blending or pureeing of fruit, so much less mess! It's also got a pleasantly short ingredient list, so it's not a particularly complicated recipe.<br />
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N.B My mum isn't too good with sour stuff, so this sorbet isn't particularly sour. However, if you prefer as slightly zingier sorbet, just use 50g less sugar.<br />
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<br />
Lovely Lemon Sorbet<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNykVWqOupcK0nUfTqxAtep5hpOPrU5LKt9-0g1j9Mwnpeavm3wO5dof7pyBoU7tw4Kj4IBhY_0ycBsZly1618F2g5zzcSSydJLgV4Yrg3Kaz52qpw03bxuO-Tgy2zyDAQFuZsGefYG9Y/s1600/IMG_4621.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNykVWqOupcK0nUfTqxAtep5hpOPrU5LKt9-0g1j9Mwnpeavm3wO5dof7pyBoU7tw4Kj4IBhY_0ycBsZly1618F2g5zzcSSydJLgV4Yrg3Kaz52qpw03bxuO-Tgy2zyDAQFuZsGefYG9Y/s320/IMG_4621.JPG" width="320" /></a></div>
Bear Necessities:<br />
<br />
625ml Water<br />
200g Sugar<br />
2 Lemons<br />
250ml Lemon Juice<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinWgrRnRCHZy9NGr1XHPAmu3ftC7vErI3MUkNQ4E18ubXQ_eNOc_z8qshbSalaU-KuKC0VokS-1rK2rfK2uB8actIeiHuNN-sEyBwpE3vbRZzTu95TaFWKLmFUO2GEejuoD156BD7RJGs/s1600/IMG_4625.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinWgrRnRCHZy9NGr1XHPAmu3ftC7vErI3MUkNQ4E18ubXQ_eNOc_z8qshbSalaU-KuKC0VokS-1rK2rfK2uB8actIeiHuNN-sEyBwpE3vbRZzTu95TaFWKLmFUO2GEejuoD156BD7RJGs/s200/IMG_4625.JPG" width="150" /></a>1. Zest the two lemons.<br />
2. Add the zest, sugar and 125ml of the water to a saucepan and gently heat whilst stirring until all the sugar is completely dissolved.<br />
3. Once dissolved, remove from the heat and add the remaining 500ml of water.<br />
4. Place in the fridge for about half an hour or until thoroughly chilled.<br />
5. Once chilled, mix in the lemon juice. For this, I squeezed the juice from the two previously zested lemons, and then just used lemon juice from a bottle, but if you do this, make sure it's actually 100% lemon juice and not from concentrate or made of chemicals and what have you.<br />
6. Pour the mixture into your ice cream machine and follow the manufacturer's instructions.<br />
7. Serve up and enjoy!<br />
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Anonymoushttp://www.blogger.com/profile/07292715976920290379noreply@blogger.com0