Causing mayhem at the demo
Saturday, 31 October 2009
Thursday, 29 October 2009
Divide the mixture into two bowls (add optional food colouring to one of the bowls) and spread into an 8" square tin giving two coloured layers and allow to set overnight.
Cut into small cubes and spread on a sheet of greaseproof paper to dry slightly.
I got this recipe from http://www.scottishrecipes.co.uk/
Rachel Allen's Marshmallows
Pour the geleatine and 100ml cold water into the bowl of an electric food mixer and leave for about 10 mins to soften before stirring to loosen up. As soon as the sugar syrup reaches the correct temp, begin to whisk the gelatine in the food mixer on a very low setting and then carefully pour in the syrup in a slow, steady stream, whisking all until it is fully incorporated. Add the vanilla extract and food colouring, increase the whisking speed and leave to beat for about 20 mins until thick, cool and beginning to set.
Pour the creamy marshmallow into the prepared tin, spreading it evenly and smoothing the surface using a palette knife dipped into boiling water. Dust with a little more of the icing sugar and cornflour mixture, cover with clingfilm and allow to set in a cool, dry place (not the fridge) for 1-2 hours or overnight.
Once the marshmallow mixture has set, dust a clean work surface with the remaining icing sugar and cornflour mixture and turn the marshmallow slab out of the tin. Peel off the parchment paper and cut the marshmallows into about 36 squares. Toss them around to coat evenly in the icing sugar and cornflour. Store in an airtight container in a cool, dry place for up to 3 weeks.
I had so much fun making these marshmallows! They are so much easier than I ever anticipated and they taste fantastic. I'll be making my own marshmallows for S'Mores from now on.
Wednesday, 28 October 2009
Monday, 26 October 2009
Mix the wet ingredients quickly into the dry ingredients with the apples, pecans and toffee (don't over mix - it should be a bit lumpy).
Saturday, 24 October 2009
Enough of the excuses and on with the baking! Today saw a return to the kitchen and I've managed to complete this month's Fresh From the Oven challenge (more on that later!) and a recipe I've stolen from Marie over at The English Kitchen . Marie posted this last month and it has taken me until now to try my hand at them, although in my defense the original idea was to bake these for next weekend's girlie trip to Haddington Food Market but the plans have altered slightly meaning there was no need to take food along with us.
I've altered the quantities of Marie's original recipe slightly (hope you don't mind Marie!) because I knew the cheese we have in the fridge at the moment isn't particularly mature tasting despite the packaging claiming otherwise! The finished product is delish, but next time I'm following Marie's advice and not using muffin cases, the cooked muffin just doesn't want to leave the wrapping behind. Check out Marie's original post for some truly mouth watering photos!
Preheat the oven to 190C. Butter a 12 hole muffin tin and set aside. (Don't bother with using muffin cases as a washing up shortcut!)
Combine the butter, egg, milk, mustard and chutney in a bowl.
Sift the flour, baking powder and salt into a separate bowl. Stir in 140g of the grated cheese.
Add the wet ingredients to the dry all at once. Combine only until just mixed.
Bake for 15-20 mins until well risen, firm and golden. Leave in the pan to cool for 5 mins before placing on a wire rack to cool.
Monday, 19 October 2009
This is my version of Moose Tracks Ice Cream. My one and only experince with this truly wonderous concoction came in my second summer in America. Honda and her parents very generously whisked me away from camp for the 4th of July weekend and took me to the family party up in the 1000 Islands (in upsate New York). I had a wonderful weekend and was well and truly inducted into the American way of life. We went into town to watch the fireworks display and got ice cream for the show, I chose Moose Tracks which was vanilla ice cream with a ribbon of chocolate cutting its way through the ice cream and with mini Reece's pieces scatter throughout. OMG! I thought I'd died and gone to ice cream heaven! I'm not a big fan of the original Reece's pieces, peanut butter is OK in small doses, but the mini one's are great - just the right blend of chocolate and peanut butter!
Then a couple of weeks ago I made a blog discovery in the shape of Lick The Bowl Good. And one of the previous posts called out to me much like my beloved Moose Tracks Ice Cream! It was called Tin Roof Ice Cream (and I can't wait to make it!) but it got me thinking about creating my own version of Moose Tracks. This is attempt number one, and to be honest (without trying to sound pompous!) its pretty close to the real deal. The only thing that isn't quite right is the Chocolate Swirl (which I stole from Lick The Bowl Good) and while it is absolutely wonderful as it is I know that it isn't quite the same as the original. Such a shame that I will have to try a second attempt ;0)
Homemade Moose Tracks Ice Cream (Chele Style)
Heat the milk, double cream and vanilla pod together (I scrape the seeds out and add these to the mix along with the pod) and bring to the boil.
Whisk together the egg yolks and sugar until they start to go pale. Slowly whisk the boiling milk into the egg yolks, then return the mixture to the pan and cook over a low heat, stirring all the time, until the mixture coats the back of a spoon.
Strain the mixture into the melted chocolate and blend well, then leave to cool.
Meanwhile make the Fudge Ripple; whisk together the sugar, corn syrup, water and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
Continue to whisk until it just comes to a low boil. Cook for 1 min, whisking frequently. Remove from the heat, stir in the vanilla and let cool. Chill in the fridge before using.
When the ice cream mixture has cooled, place in a mould or container and freeze for 4-5 hours. When it is thick and half frozen, take it out, place in a blender and process to a smooth, cold mixture.
Layer the ice cream mixture with mini Rollo's and fudge ripple. Avoid stirring the ice cream at this pint as the fudge ripple mixture will make the ice cream look muddy. Return to the freezer for a further 3-4 hours or until frozen.
Serves 12 (if you are lucky!)
Saturday, 17 October 2009
Anyhoo, back to today! The first recipe is for Mini Toblerone Muffins. This one wasn't a recipe I originally planned to make for Chocolate week but in my hast to get enough Toblerone for the cheesecake on Thursday night after work I grabbed the biggest bar I could lay my little hands on. Two recipes later and I still have half the bar left and it keeps calling my name from the cupboard I've had to wedge it in to because its too big to fit neatly. Think there will be some more Toblerone recipes being posted soon, if there isn't I'm pretty sure you'll be able to figure out what happened with the leftovers!
Mini Toblerone Muffins
Preheat oven to 180C. Grease 2 x 12 hole x 2 tbsp capacity mini muffin pans or line with paper cases.
Sift flour, cocoa and baking powder into a bowl. Stir in sugar. Make a well in the center.
Whisk butter, milk and egg in a jug. Pour into well. Add chocolate and gently fold until just combined. Three quarter fill muffin cases with mixture. Bake for 10-12 mins or until a skewer inserted into the centre comes out clean. Stand muffins in pan for 5 mins. Serve warm.
- To make regular sized muffins from this mix, bake in a 1/3 cup capacity muffin pan for 15 to 18 mins.
Taken from the Taste Website
300g porridge oats
200g golden syrup
1 tsp vanilla extract
Preheat the oven 10 160C/fan 140C. Line a 18x28cm swiss roll tin with non stick baking paper, leaving a little hanging over the edges for easy removal later.
Makes about 18
Delicious Mag, October 2008
What are Cacao Nibs? According to Willie Harcourt Cooze in his cookbook they are "... cacao after its been fermented, roasted and winnowed ..." I'm not entirely sure what that means exactly but I can tell you that they are yummy ;0)
Friday, 16 October 2009
Creamy White Hot Chocolate
Heat the milk in a saucepan, whisking all the time. When it comes to the boil take it off the heat and add the chocolate, stirring until it is completely melted. Pour into your favourite hot chocolate cup and garnish with marshmallows, whipped cream and sprinkles. My cup of choice is called a 'Cuddle Cup' becasue its shaped just the right way to cradle in your hands, perfect for hot chocolate sipping in a cold winter's day. By far one of my best purchases to date!
My sprinkle pot has gone missing - this is very distressing news for me on a Friday night with White Hot Chocolate in hand :0(
On the bright side though it was incredibly sweet without it so the sprinkles weren't really needed after all. Next time though I'll add some Frangelico to the mixture ~ please excuse me while I float away on a hazelnut scented white chocolate cloud ...
Thursday, 15 October 2009
One of Hubby's staff members is moving into a different team on Monday (this happens a lot where we work!) so he requested the Chocolate Muffins with the Fudge Icing I made a couple of weeks ago. Apparently the staff member in question has been asking for them everyday since so he thought it would be nice to give her a batch for her moving team present. He did request that they be made exactly the same as the first time but I ran into a small obstacle with this, I ran out of cocoa powder, resulting in a less chocolaty looking muffin. Fingers crossed nobody notices! I also added some white chocolate decorations this time (so even if anybody does notice I'm hoping the pretty decorations will take their mind off it).
The only problem with making these items is that I did promise right at the very start of Chocolate Week that I would be making something I've never tried before each day. I was going to get around this by making a third chocolate item as well but to be honest, after a full day' work and making the muffins and frosting and the cheesecake and dinner I never got around to it, the couch and a cuppa was too appealing. Sorry. I promise to make it up by the end of chocolate week though.
Wednesday, 14 October 2009
I'm actually a little embarrassed to blog about this one, the recipe is so simple and takes no time at all to whip up that I feel I've cheated a little. But the reward for such minimal outlay is a dessert that would be fit to serve at the end of even the most swanky dinner parties, it was delicious, the sauce rich and creamy but only just enough to cut through the sharpness of the berries ... I know this is one I'll be making over and over again.
Mark Hix's Iced Berries with Hot White Chocolate Sauce
1kg mixed frozen raspberries (or a mixture of small-medium frozen berries. Larger berries such as strawberries and big blackberries are not recommended as they don't defrost quickly enough)
600g good quality white chocolate, chopped
600ml double cream
Five mins before serving, divide the berries among dessert plates and leave at room temp, so they lose a little of their chill. Transfer the chocolate sauce to a warm serving jug.
Place the berries in front of your guests and pour on the hot chocolate sauce at the table, covering the berries generously.
The only thing I did differently was to reduce the quantities. As much as I love my chocolate I'm finding that 3 days into this week long chocolate epic and even I am starting to reach my threshold! I bought a packet of frozen raspberries and reduced the sauce mixture to 100g chocolate and 100ml cream which ended up serving 3 (Hubby had seconds!) quite generously. The photo's don't do this recipe any justice at all - try it for yourself and see ;0)
Tuesday, 13 October 2009
White Chocolate and Macadamia Nut Brownies
The original recipe says to combine the chocolate, 2 tbsp of water and the butter in a saucepan but I added them to a heatproof bowl and placed this over a pan of simmering water just to be on the safe side. Stir over low heat until the chocolate and butter have melted and the mixture is smooth. Stir in the sugar. Remove from the heat.
Stir in the vanilla bean paste (or extract), eggs and flour. Mix until well combined.
Store in an airtight container for up to 3 days.
Makes 20 squares (yeah right!)
I love the title of this book, it was one of the reasons why I bought it. Can you believe I found it in the bargain bin at my local bookshop!!!! It certainly looks as though it has seen better days and even though this is the first time I've actually made something from it I've probably read it cover to cover at least 20 times in the last year.
Monday, 12 October 2009
Double Chocolate Cookies
Preheat the oven to 160C. Whisk together flour, cocoa powder, baking powder and salt; set aside. Melt 115g coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
Sunday, 11 October 2009
I think too that my lack of kitchen activity is also down to a bit of a dent in my confidence after the spectacular failure of the Triple Chocolate Cake for the team meeting. I was being serious when I said it was my worst cooking disaster since Mum's ill fated birthday cake all those years ago. But then Hubby's Dad called this morning to say he was on his way over and I realised, just like Old Mother Hubbard, that the cupboards were bare! Oh the shame of it! Action was required and quickly. The only problem with impromptu baking is that ingredients are limited, my selection pretty much consisted of basic store cupboard stuff and 2 bramely apples. I quick flick through the internet and the Bramley Apple Website came to my rescue with this tea cake. Phew!
25g porridge oats
50g Muscovado sugar
2 medium Bramley apples, cored, peeled and grated
6 tbsp apple juice
4 tbsp olive oil
115g self raising flour
½ tsp baking powder
1tsp mixed spice
1 medium egg, beaten
Pre heat the oven to 180°C.
Place the oats and sugar into a bowl, add the grated apple, juice and oil, mix well and then leave for 15 minutes.
Add the flour, sultanas, baking powder, mixed spice and egg and mix well, but carefully.
Spoon the mixture into a greased and lined 1lb loaf tin.
When cool, slice and serve with a smidgeon of olive oil spread.
This produces a very moist tea cake, so moist in fact that all three of us had a debate about if it was actually cooked or not. I felt it wasn't. Hubby and his Dad thought it 'might be' but that the grated apple made it look as though it wasn't. Hmmmmmm. The skewer test said it was cooked as well but I think next time I'll bake it an extra 10 mins or so just to be on the safe side, my oven does seem to be on the cooler side of the temp range - really most get a thermometer for it one of these days.
Now for some exciting news! Tomorrow sees the start of Chocolate Week. A whole week dedicated to my all time favourite food stuff, one might say that I am about as happy as a pig in chocolate (what did you think I was going to say?!?!?!) To mark this truly wonderful week in [my] history books I've thought long and hard about what to do. It was a short list. A very short list! So I'm sticking with my original idea which is to extend my Chocolate recipe file and create something new everyday for the whole week, the only rule is that I can't make something I have already made before. I'm hoping to be able to post everyday but in case you need more of a chocolate fix check out one of my fave blogs the Chocolate Log Blog.
Tuesday, 6 October 2009
Preheat the oven to 170C. Butter or spray a 20x20cm (8x8") square pan or a 20cm (8") round cake pan.
For the cake; Cream the butter then add the sugar and beat until light and fluffy. Add the egg and vanilla and beat until incorporated. Add the flour mixture, alternately with the milk, and beat only until combined. Spread the batter onto the bottom of the prepared pan, smoothing the top with an offset spatula.
Evenly arrange the blueberries on top of the cake batter and then sprinkle with the crumble topping.
Bake for about 40-50 mins or until a toothpick inserted in the centre of the cake comes out clean. Remove from oven and place on a wire rack to cool slightly.
Serve warm or at room temp.
Adapted from The Joy Of Baking