Ingredients
2 cups of plain flour
1 cup of salt
2 tablespoons oil
2 cups of water
4 teaspoons cream or tartar
Food colouring
Method
1. Mix all ingredients together and cook in a microwave oven on a medium low power setting for 5 minutes, stirring occasionally. Further cooking maybe required for 1 minute on low power.
2. Alternatively, this can be done in a saucepan on the stove stirring continuously until it comes together well.
3. For both methods knead well.
Notes: this method is great for children to play with whilst it is still warm. Add glitter at the kneading stage to make it beautiful for little girls.
Thursday, November 22, 2007
Cinnamon Stars
Ingredients
175g finely ground almonds / hazelnuts
10ml ground cinnamon
½ tsp lemon zest
40ml egg whites (1 59g egg)
pinch salt
190g icing sugar
1 tsp lemon juice
Method
1. Stir together the almonds, cinnamon, and lemon zest until combined.
2. Beat the egg whites and salt until soft peaks form. Slowly sift in the icing sugar, continuing to beat until the mixture is stiff. Set aside 1/4 cup of the egg white mixture for the glaze. Fold in the almond mixture.
3. Preheat oven to 170 C / 325 F. Line a baking tray with baking paper.
4. Roll the dough to 1/4 inch thickness on a surface that has been sprinkled with icing sugar. Using a 2 1/2-inch star cookie cutter, cut out the biscuits and place them on the lined baking tray.
5. To make the glaze, add the lemon juice to the reserved egg white mixture, stirring until smooth. Brush the tops of the biscuits lightly with the glaze. (If the glaze starts to thicken, add a few more drops of lemon juice.)
6. Bake for 20 to 25 minutes. When done, they will be light brown and soft in the center. Remove and cool on wire racks.
175g finely ground almonds / hazelnuts
10ml ground cinnamon
½ tsp lemon zest
40ml egg whites (1 59g egg)
pinch salt
190g icing sugar
1 tsp lemon juice
Method
1. Stir together the almonds, cinnamon, and lemon zest until combined.
2. Beat the egg whites and salt until soft peaks form. Slowly sift in the icing sugar, continuing to beat until the mixture is stiff. Set aside 1/4 cup of the egg white mixture for the glaze. Fold in the almond mixture.
3. Preheat oven to 170 C / 325 F. Line a baking tray with baking paper.
4. Roll the dough to 1/4 inch thickness on a surface that has been sprinkled with icing sugar. Using a 2 1/2-inch star cookie cutter, cut out the biscuits and place them on the lined baking tray.
5. To make the glaze, add the lemon juice to the reserved egg white mixture, stirring until smooth. Brush the tops of the biscuits lightly with the glaze. (If the glaze starts to thicken, add a few more drops of lemon juice.)
6. Bake for 20 to 25 minutes. When done, they will be light brown and soft in the center. Remove and cool on wire racks.
Banana Cake
Ingredients
1 cup brown sugar
1/2 cup oil
2 eggs
1 tsp cinnamon
1/2 cup chopped dates
4-5 over-ripe bananas, mashed
2 cups self-raising flour
Method
1. Combine sugar and oil in a large mixing bowl.
2. Add eggs and cinnamon then Whisk mixture until fully combined.
3. Stir mashed bananas and dates into the mixture.
4. Finally add flour and mix well.
5. Pour into a greased cake tin and bake at 180C / 350F / Gas 4 until a skewer inserted in the middle comes out dry (approx 1hr and 5 mins).
6. Allow to stand in cake tin for a few minutes before transferring to a serving plate. Can be eaten warm or cold, with or without butter.
Notes: over-ripe bananas can be frozen in their skins successfully, so you can accumulate them over weeks and use them when you have sufficient. The flour does not need to be sifted.
1 cup brown sugar
1/2 cup oil
2 eggs
1 tsp cinnamon
1/2 cup chopped dates
4-5 over-ripe bananas, mashed
2 cups self-raising flour
Method
1. Combine sugar and oil in a large mixing bowl.
2. Add eggs and cinnamon then Whisk mixture until fully combined.
3. Stir mashed bananas and dates into the mixture.
4. Finally add flour and mix well.
5. Pour into a greased cake tin and bake at 180C / 350F / Gas 4 until a skewer inserted in the middle comes out dry (approx 1hr and 5 mins).
6. Allow to stand in cake tin for a few minutes before transferring to a serving plate. Can be eaten warm or cold, with or without butter.
Notes: over-ripe bananas can be frozen in their skins successfully, so you can accumulate them over weeks and use them when you have sufficient. The flour does not need to be sifted.
Vanilla Fudge
Ingredients
oil, for greasing
300ml Milk
350g caster sugar
100g unsalted butter
1 tsp vanilla extract
Method
1. Grease an 18cm square cake tin.
2. Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter melted.
3. Bring to the boil and boil for 15-20 minutes, stirring all the time.
4. When the mixture reaches the soft-ball stage (115°C on a sugar thermometer), remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.
5. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears.
6. Pour into the prepared tin and leave to set at room temperature (do not put it in the fridge).
7. Once set, cut the fudge into small squares and store in a sealed container.
oil, for greasing
300ml Milk
350g caster sugar
100g unsalted butter
1 tsp vanilla extract
Method
1. Grease an 18cm square cake tin.
2. Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter melted.
3. Bring to the boil and boil for 15-20 minutes, stirring all the time.
4. When the mixture reaches the soft-ball stage (115°C on a sugar thermometer), remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.
5. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears.
6. Pour into the prepared tin and leave to set at room temperature (do not put it in the fridge).
7. Once set, cut the fudge into small squares and store in a sealed container.
Monday, November 12, 2007
Golden Gingerbread
Ingredients
175g/6oz plain flour
1.5ml/ ¼ teaspoon bicarbonate of soda
Pinch of salt
5ml/1 teaspoon ground ginger
5ml/1 teaspoon ground cinnamon
65g/2 ½oz softened unsalted butter
75g/3oz caster sugar
30ml/2 tablespoons golden syrup
1 egg yolk, beaten
Method
1. Sift together the flour, bicarbonate of soda, salt and spices. Rub the butter into the flour in a large bowl, until the mixture resembles fine breadcrumbs.
2. Add sugar, syrup and egg yolk and mix to a firm dough. Knead lightly. Wrap and chill for 30 minutes before rolling to required shape.
3. Bake at 180C/350F/Gas 4 for about 12 minutes.
Monday, November 5, 2007
Spring Rolls
Ingredients - makes ten large rolls
1 chicken breast, finely chopped
110g cooked peeled prawns, finely chopped
vegetable oil
2 cloves garlic, finely sliced
2 cm piece fresh ginger, peeled and finely sliced
1 tbsp. sweet soy sauce (kekap)
150g beansprouts
1 grated carrot
3 shredded white cabbage leaves
½ finely sliced red bell pepper
several broccoli florets chopped small
1 spring onion, finely sliced
2 tbsp. fresh coriander leaf, chopped
1 packet large spring roll wrappers, defrosted
water
Method
1. Heat a small amount of vegetable oil a large pan or wok on high heat until smoking.
2. Add chicken breast and stir fry until chicken is nicely brown.
3. Add prawns and continue to stir fry for approx. 3 minutes.
4. Add garlic and stir fry for approx. 30 seconds.
5. Add soy sauce and stir into mixture.
6. Add beansprout mix and stir fry for 2 more minutes.
7. Add spring onion, stir and remove pan from heat. Allow mixture to cool.
8. Once mixture is cool enough to handle, gently peel off the first spring roll wrapper and place it on a plate.
9. Place roughly a tablespoon of mixture in one corner of the wrapper.
10. Fold the corner of the wrapper over the mixture and start to roll reasonably tightly.
11. Once the mid-point of the wrapper has been reached, fold in sides of wrapper and continue rolling over these to make a neat package.
12. Brush the final corner with water and seal the package. Place final edge side downwards on a plate to ensure edge stays in place.
13. Follow steps 8-12 until all the mixture has been used.
14. Once all the spring rolls have been made, deep fry in batches until a nice golden brown.
15. Place on kitchen paper to drain excess oil, and serve.
Serve with: soy sauce or chilli sauce for dipping.
1 chicken breast, finely chopped
110g cooked peeled prawns, finely chopped
vegetable oil
2 cloves garlic, finely sliced
2 cm piece fresh ginger, peeled and finely sliced
1 tbsp. sweet soy sauce (kekap)
150g beansprouts
1 grated carrot
3 shredded white cabbage leaves
½ finely sliced red bell pepper
several broccoli florets chopped small
1 spring onion, finely sliced
2 tbsp. fresh coriander leaf, chopped
1 packet large spring roll wrappers, defrosted
water
Method
1. Heat a small amount of vegetable oil a large pan or wok on high heat until smoking.
2. Add chicken breast and stir fry until chicken is nicely brown.
3. Add prawns and continue to stir fry for approx. 3 minutes.
4. Add garlic and stir fry for approx. 30 seconds.
5. Add soy sauce and stir into mixture.
6. Add beansprout mix and stir fry for 2 more minutes.
7. Add spring onion, stir and remove pan from heat. Allow mixture to cool.
8. Once mixture is cool enough to handle, gently peel off the first spring roll wrapper and place it on a plate.
9. Place roughly a tablespoon of mixture in one corner of the wrapper.
10. Fold the corner of the wrapper over the mixture and start to roll reasonably tightly.
11. Once the mid-point of the wrapper has been reached, fold in sides of wrapper and continue rolling over these to make a neat package.
12. Brush the final corner with water and seal the package. Place final edge side downwards on a plate to ensure edge stays in place.
13. Follow steps 8-12 until all the mixture has been used.
14. Once all the spring rolls have been made, deep fry in batches until a nice golden brown.
15. Place on kitchen paper to drain excess oil, and serve.
Serve with: soy sauce or chilli sauce for dipping.
Cold Sores
To help combat cold sores, eat foods which naturally contain lysine. These include:
* Brewer’s yeast
* Beans
* Bean sprouts
* Meat
* Chicken
* Fish
* Prawns
* Eggs
* Cheese
* Milk
* Yogurt
* Most fruit + vegetables, particularly potatoes
If you feel that tell-tale fizzing beneath the skin, cook up a batch of spring rolls, and you won't need to wander around wearing a crash helmet.
* Brewer’s yeast
* Beans
* Bean sprouts
* Meat
* Chicken
* Fish
* Prawns
* Eggs
* Cheese
* Milk
* Yogurt
* Most fruit + vegetables, particularly potatoes
If you feel that tell-tale fizzing beneath the skin, cook up a batch of spring rolls, and you won't need to wander around wearing a crash helmet.
Tuesday, October 30, 2007
Florentines
Ingredients
50g butter
1/3 cup dark brown and caster sugar mixed
¼ cup golden syrup
½ cup self-raising flour
8 glace cherries, finely chopped
grated lemon and mandarin zest
1/3 cup sliced almonds
¼ cup raisins
175g/6oz plain chocolate, broken into pieces
175g/6oz white chocolate, broken into pieces
Method
1. Preheat the oven to 180C/350F/Gas 4. Line 3 baking trays with non-stick baking paper.
2. Measure the butter, sugar and syrup into a small pan and heat gently until the butter has melted. Remove from the heat and add the flour, chopped cherries, zest and nuts to the pan and stir well to mix. Spoon 1 tsp of the mixture on to the prepared baking trays, leaving plenty of room for them to spread.
3. Bake in the preheated oven for about 8-10 minutes or until golden brown. Allow the florentines to cool on the paper before lifting on to a cooling rack with a palette knife. (If the florentines have been baked on greased baking trays, then allow them to harden for a few minutes only before lifting on to cooling racks to cool completely. If the florentines do become too hard to remove, then pop them back into the oven for a few minutes to allow them to soften.)
4. Melt the chocolate in a bowl placed over a pan of hot water. Spread a little melted chocolate over the flat base of each florentine, mark a zig-zag in the chocolate with a fork and leave to set, chocolate side up, on the cooling rack. Store in an airtight container.
Gracie's Favourite Stir-fry
Ingredients
100g finely sliced steak
1 small white onion peeled and quartered
2 bok choy leaves finely sliced
1 tbsp finely chopped celery
1/4 courgette, finely sliced
1 tbsp carrot, finely sliced
1/4 clove garlic, finely sliced
three shakes ground coriander
1 tbsp sweet soy
1/2 tbsp soy
1/2 tbsp mirin and/or xhio xing wine
olive oil
1 tsp cornflour
1/4 cup water
Method
1. Place all ingredients except cornflour and water into a bowl and mix thoroughly.
2. Place small amount of olive oil in frying pan and heat on medium/low heat.
3. Add bowl of ingredients and continue to fry on medium/low heat until onion is soft.
4. Mix cornflour with water and add to pan to thicken sauce. If sauce is too thick add more water until glossy coating is achieved.
5. Serve.
Note: freeze the beef for an hour to firm it up so it can be sliced finely
Vanilla Biscuits
Ingredients
85g/3oz unsalted butter, at room temperature
55g/2oz soft brown sugar
2 cups of plain flour
2 vanilla pods, split open and seeds scraped out
2 eggs
icing sugar, to dust
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the butter and sugar in a food processor and cream together.
3. Add the flour, vanilla seeds and eggs and blend together to combine.
4. Remove the mixture and shape into 8-10 small circles.
5. Place the circles onto a baking tray lined with baking paper.
6. Bake in the oven for 15-20 minutes.
7. Remove from the oven and allow to cool.
8. Transfer to a serving plate and dust with icing sugar to serve.
85g/3oz unsalted butter, at room temperature
55g/2oz soft brown sugar
2 cups of plain flour
2 vanilla pods, split open and seeds scraped out
2 eggs
icing sugar, to dust
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the butter and sugar in a food processor and cream together.
3. Add the flour, vanilla seeds and eggs and blend together to combine.
4. Remove the mixture and shape into 8-10 small circles.
5. Place the circles onto a baking tray lined with baking paper.
6. Bake in the oven for 15-20 minutes.
7. Remove from the oven and allow to cool.
8. Transfer to a serving plate and dust with icing sugar to serve.
Versatile Biscuits
Ingredients
175g Plain Flour
110g Soft Butter
50g Sugar
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Put the flour into a mixing bowl, rub in the soft butter, add the caster sugar and bring the whole mixture together to form a stiff dough. Do not add any water.
3. Roll the dough out to about 1/2 cm thickness and cut into shapes. Place carefully on a baking tray and cook in the oven for 6-10mins, or until pale golden.
4. Take out, and cool on a wire rack.
Notes: this is such a versatile biscuit recipe, add ground cinnamon for cinnamon biscuits, ground ginger or lemon rind.
Children love experimenting with these, xmas tree shapes, pigs, cows...
This can be made in a food processor too, just stop the machine as soon as it comes together, otherwise it will toughen.
175g Plain Flour
110g Soft Butter
50g Sugar
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Put the flour into a mixing bowl, rub in the soft butter, add the caster sugar and bring the whole mixture together to form a stiff dough. Do not add any water.
3. Roll the dough out to about 1/2 cm thickness and cut into shapes. Place carefully on a baking tray and cook in the oven for 6-10mins, or until pale golden.
4. Take out, and cool on a wire rack.
Notes: this is such a versatile biscuit recipe, add ground cinnamon for cinnamon biscuits, ground ginger or lemon rind.
Children love experimenting with these, xmas tree shapes, pigs, cows...
This can be made in a food processor too, just stop the machine as soon as it comes together, otherwise it will toughen.
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