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JB – Thousand Island Dressing
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[1]
.
Everything chopped very fine and to taste.
80 / 20 mayo to tom ketchup.
Everything chopped very fine and to taste.
onion, garlic, ginger
colmans english mustard for 200g mix, 1/2 tsp it should be a hint not really tasted. See note below.
hard boiled egg.
Note:
English Mustard is not the obvious choice, its flavour is too strong. My reason for using it over any of the classic French and other Mustards is it adds a smooth richness to the mix.
In this case, you should not taste the mustard so be very careful, adding tiny amounts at a time. It should be one of those things you do not notice when its there but you feel something is missing which you cant put your finger on if its not.
mix well and leave to settle.
tiny tip of tea spoon at a time white vinegar — plain white not white wine. This is to offset the sweetness of the tom Ket.
It takes a few hours ( in fridge ), for the flavours to settle.
JB – Clotted Cream
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[2]
.
Clotted cream is wonderful. Probably best known as English Cream Tea. There is a long-running rivalry between Devon and Cornwall about this. Including, jam or cream first .. They are also still fighting over the pasty etc.
It is far more versatile than just cream teas and great on sweet pies such as fruit pies i.e. Raspberry, Strawberry, Pear and Apple etc.
It also works well as a topping on any fruit mix.
Many overlook the fact it works equally well in a savoury context, going well in mashed potato, risotto, scrambled eggs , in many cases, it can be thought of as an ice cream substitute and so on.
If you are unable to buy clotted cream it is not difficult to make. It does however need a little effort.
Cut scone in half and depending on if your from Devon or Cornwall, either put Strawberry Jam and then cream or cream then jam. Served with your favourite cuppa I like Twinnings English Breakfast or Assam tea which this.
Important
Using the right cream is vital. Just like when making ice cream, the fat content is key.
Also do not use ultra-pasteurized or other forms of process cream. Pasteurized is ok ( I don’t think unpasteurized is sold in shops anymore).
In the UK, double cream seems to work fine, I used it for this and also when making ice creams.
In Europe, Eastern Block – They have their own equiv which work fine, look for fat above 30%, in most places I have cooked in, they have an equiv of UK double cream which is 48% anywhere in that range has worked well for me.
WATCH FOR THE PROCESSING. NO ultra-pasteurized
I lived in LA for a couple of years a long time ago, so my memory is vague. I think you call it heavy cream.
Be Warned. This takes a long time to cook. Its worth the wait.
Ingredients
Qty
Description
300ml
cream – see notes above. I use 300ml as its a standard size sold . Our common sizes are 150, 300 and 600.
Method
Note, Im told by a chef friend of mine ( we have known each other over 20 years and often share tips/recipes), it can be done in a slow cooker. He is a head chef from a top hotel in London.
Ive not tried it but that hotel is at the top and is world-famous ( film stars, world leaders etc stay there, he always asks I do not give its name in case he gets into trouble for sharing info ) for its food.
Day 1
Pre heat oven to 170-180C , I think that’s gas mark 3, 325 F
Pour cream into shallow/baking casserole dish, the cream should be can be about 1 to 2 inch deep but allow some extra height to make the dish easier to handle. I use one with a lid, if you do not have a lid cover it with foil. I think some prefer uncovered, my nan covered hers and I learnt from her. This should stop skin from forming. There must be a big surface aera.
After 12 hours, turn off oven and allow to cool naturally. Again, some remove the dish and leave to cool in a room. My nan left it in the oven a let them cool together. This was more gentle on the cream.
Once cool, it’s okay to store in the fridge.
Leave it to settle for the day / overnight, I guess if you need a number about 8 hours. My nan left the lid / foil on.
Day 2
If it it has a skin, skim it off.
DO NOT STIR , TRY NOT TO DISTURB THE MIXTURE
Skim off the thick cream on top of the mix. If you have ever made cheese ( or seen it being made its the same idea, whey and curd).
Gently stir the remove thick cream until smooth.
Store in jars, tubs etc in the fridge the same as you would any other cream.
I do not know how long it will keep, my guess would be the same as normal cream. It never lasts long enough in my home to find out 🙂
Enjoy.
This is a mixture of notes made when I was a kid learning from Nan and some vague memories with a touch of translation into modern/international environments.
Tortia / Flat Bread
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[4]
2 flour
1 1/2 Hot Water ( Tap Hot )
1/2 tsp salt
Mix until dough forms ( Add the water as needed may not need qty above )
Roll out
Pre heat to a med heat heavy flat bottom pan —- Dry no oil.
Place totia on pan for a few mins, flip and a few mins. Done when colour looks right.
Custard
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[5]
Ingredients
1 pint cream / milk
6 large egg yolks
1 dsp cornflour
1 oz golden sugar
1 dsp Vanilla or a pod split
Method
Heat cream / milk
Whisk Egg yolks sugar and cornflour, if using vanilla extract mix here. If using a pod add to the milk to infuse.
Gradually pour hot milk into bowl with eggs etc stirring in as it pours.. Take your time or you get scrambled eggs
When its mixed return to heat. It can be done directly in a pan but it tends to burn or stick. I prefer a bai marie .
Slowly stir constantly. Until its done. Normally, nothing appears to be happening for a long time, then suddenly it thickens. Thats when you play with the heat , lifting the bowl replacing etc. To keep it from lumping , burning or sticking.
If you do overheat it and it looks grainy, transfer it to a jug or bowl and continue to whisk until it becomes smooth again.
Pour the custard into a jug or bowl, cover the surface and leave to cool.
Nan Eggs, Good when feeling sick.
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[6]
4 eggs
1/2 cup sugar
2 cups milk
1 tsp ginger
Nutmeg to top
Beat eggs
Add milk sugar , ginger and mix.
Pour into oven dish
Sprinkle top nutmeg
Oen about 190C for 30mins to 1 hour, depending on depth of mix.
Use skewer test.
Should have a good wobble , dry skewer but still moist.
Dont over cook, it will be dry and have rubbery feel.
Nan Rice Pudding
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[7]
4 oz Pudding Rice
1 1/2 pint milk
10 floz cream ( optional )
1 tsp vanilla
2 oz Sugar ( Damera is good, normal White is fine )
1 tsp Ginger
nutmeg for topping
Put rice in seive
Pour boiling water over rice to clean
Bring milk, cream, rice to boil
During boil and simmer phase stir occassional to prevent sticking to pan
Simmer on most gentle bubble possible for 15 mins
Add sugar
Continue boil 15 mins
Pour into dish, sprinkle nutmeg on top & put in oven 150C for 45 mins.
Easy Frozen Yoghurt
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[8]
Ingedients
[table]
QTY,DESCRIPTION
1 quart (about 3 cups), whole-milk plain yogurt
1/2 cup, Heavy cream
3/4 to 1 cup, sugar / honey – or other sweetener
1 tablespoon, corn syrup – optional for smoother frozen yogurt
[/table]
Instructions
Freeze the bowl of your ice cream maker 24 hours in advance.
Whisk together all the ingredients: Combine the yogurt, heavy cream, and sweetener in a bowl. Whisk until heavy cream and the sweetener are fully mixed in, 1 to 2 minutes. If you’re using granulated sugar, then the mixture should feel smooth between your fingers, not gritty.
Refrigerate, if needed: If your yogurt mixture has warmed at all or if you want to wait to churn it for any reason, cover it and place it in the fridge until it has cooled to fridge temperature again. If your ingredients have only been out of the fridge a few minutes, another chilling isn’t necessary.
Churn the yogurt until thick: Pour the yogurt base into the ice cream machine. Churn until the yogurt has thickened to the texture of soft-serve or a thick milk shake (17 to 20 minutes on most machines).
Scoop into a freezer container: Smooth the top. Press a piece of parchment against the top of the yogurt to prevent ice crystals from forming.
Freeze until hard, at least 6 hours or overnight.
Serve the frozen yogurt: When ready to serve, let the frozen yogurt sit on the counter for 20 to 30 minutes, until just soft enough to scoop. Use long, shallow strokes to form balls of frozen yogurt. Serve right away.
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[10]
Ingredients
Loaf
500g strong white bread flour, plus extra for kneading
7g sachet fast action yeast
1½ tsp caster sugar
1½ tsp fine sea salt
300-350ml warm water
vegetable oil, for the bowl
For the topping
90g rice flour
½ x 7g sachet fast action yeast
¼ tsp salt
1 tsp golden caster sugar
½ tbsp toasted sesame oil
90ml warm water
Method
Add the flour into a large mixing bowl. Stir through the yeast, sugar and salt.
Make a well in the middle and gradually pour in the water.
Swiftly mix together, then turn out onto a lightly floured surface
Knead the bread for 8-10 mins or until smooth and elastic.
Lightly oil a large mixing bowl, then put the dough in the bowl, cover and leave in a warm place for 1 hr or until doubled in size.
Once the dough has risen, tip it onto a worktop and knead it three times.
Shape the dough into an oval as best you can.
Lightly flour a baking sheet and sit the loaf on it.
Cover loosely with lightly oiled cling film and leave for a further 45 mins-1 hr or until doubled in size again.
Heat oven to 200C/180C fan/gas 6.
Whisk together all of the topping ingredients in a small bowl until you get a spreadable paste, adding more water and/or flour if necessary, then set aside to rest for 5 mins.
Gently spread the mixture over the loaf with a palette knife.
Place the baking sheet in the centre of the oven and bake for 35 mins.
Once cooked, the loaf should sound hollow when the base is tapped and should feel light for its size.
Leave to cool completely before cutting into slices.
Treacle Tart
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Ingredients
For the pastry
225g/8oz Flour
110g/4oz butter, chilled, diced
1 medium free-range egg , lightly beaten
For the filling
450g/1lb golden syrup
85g/3oz fresh breadcrumbs
generous pinch ground ginger
1 lemon, zest, finely grated
Method
In a bowl, rub the butter into the flour with your fingers until it resembles fine breadcrumbs.
Mix in the egg with a knife, then knead on a clean, lightly dusted work surface to form a smooth dough.
Use the dough to line a 23cm/9in loose-bottomed tart tin, prick the base all over with a fork and leave to rest in the fridge for about 30 minutes.
Preheat the oven to 190C/375F/Gas 5.
Line the pastry with parchment paper and weigh down with rice or ceramic baking beans. Bake the pastry blind for 10-15 minutes, remove the paper and rice or beans and return the pastry case to the oven for a few minutes more, until light golden-brown.
For the filling, mix together the filling ingredients in a bowl and pour into the pastry case. Return to the oven and bake for about 30 minutes. Serve hot or cold with clotted cream or double cream.
Gary Rhodes Bread & Butter Pudding
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[12]
This is posted in honour and as a tribute to the late great Gary Rhodes. Thank you for your inspired cooking.
Ingredients
12 medium slices white bread
50 g (2 oz) unsalted butter, softened
8 egg yolks
175 g (6 oz) caster sugar
1 vanilla pod or a few drops of vanilla essence
300 ml (10 fl oz) milk
300 ml (10 fl oz) double cream
25 g (1 oz) sultanas
25 g (1 oz) raisins
To finish
caster sugar
Method
Grease a 1.75 litre (3 pint) pudding basin with butter.
Firstly, remove the crusts and butter the bread. Whisk the egg yolks and caster sugar together in a bowl. Split the vanilla pod and place in a pan with the milk and cream. Bring the milk and cream to the simmer, then sieve on to the egg yolks, stirring all the time. You now have the custard.
Arrange the bread in layers in the prepared basin, sprinkling the sultanas and raisins in between layers. Finish with a final layer of bread without any fruit on top as this tends to burn. The warm egg mixture may now be poured over the bread and cooked straightaway, but I prefer to pour the custard over the pudding then leave it to soak into the bread for 20 minutes before cooking. This allows the bread to take on a new texture and have the flavours all the way through.
Pre-heat the oven to 180°C/350°F/gas 4.
Once the bread has been soaked, place the dish in a roasting tray three-quarters filled with warm water and place in the pre-heated oven. Cook for about 20â30 minutes in the pre-heated oven until the pudding begins to set. Because we are using only egg yolks, the mixture cooks like a fresh custard and only thickens; it should not become too firm.
When ready, remove from the water bath, sprinkle liberally with caster sugar to cover, and glaze under the grill on medium heat. The sugar should dissolve and caramelize and you may find that the corners of the bread start to burn a little. This helps the flavours, though, giving a bittersweet taste, and certainly looks good. The bread and butter pudding is now ready to serve and when you take that first spoonful and place it into a bowl you will see the custard just seeping from the dish â itâs delicious!
Raspberry ripple ice cream
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Ingredients
250g raspberry, plus extra to serve, if you like
225g caster sugar
2 large eggs , plus 4 egg yolks
600ml whipping cream
sliced mango, sprinkles, or cones, to serve
Method
Place the raspberries and 2 tbsp of the sugar in a small pan. Cook on a medium heat until sugar dissolves. Simmer for 5 mins until thickened, then push through a sieve into a bowl and discard the seeds left in the sieve.
Place the eggs, egg yolks and remaining sugar in a bowl. Whisk with a whisk – electric whisk makes it a lot easier, to combine, then place over a pan of gently simmering water â make sure the bowl isnât actually touching the water. Beat with the electric whisk for 3-4 mins until thick and pale. Remove from heat and continue beating until cool.
In another bowl, whisk the cream until it forms soft peaks, then gently fold into the cool egg mix until just combined. Pour the mix into a shallow container or dish that can be frozen.
Gently swirl the raspberry coulis through, cover with cling film and freeze for at least 6 hrs. Serve scoops in bowls with sliced mango and extra raspberries, or scoop into cones and top with sprinkles for the kids.
Chocolate Mousse Cake
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Ingredients:
300g best dark chocolate
50g best milk chocolate
175g unsalted butter
8 large eggs, separated
100g light brown sugar
100g caster sugar
1 tablespoon vanilla extract
pinch of salt
25cm spring form tin foil
Method:
Preheat the oven to gas mark 4/180°C and put the kettle on to boil.
Line the inside of the springform with foil, making sure you press the foil well into the sides and bottom of the tin to make a smooth surface.
Melt chocolate and butter in a double boiler or microwave, let it cool.
In another bowl beat the egg yolks and sugars until pale and really thick, like mayonnaise.
Whisk the egg whites in a large bowl until soft peaks form then fold gently into the chocolate mixture.
Pour the cake batter into the foil-lined spring form which you have placed in a large roasting tin.
Add the hot water from the kettle to come about half way up the sides of the tin and put into the oven.
Bake for 50 minutes to 1 hour.
The inside of the cake will be damp and mousse-like but the top should look cooked and dry.
Let it cool completely on a cooling rack before releasing from the tin.
Now peel the foil gently away from the sides.
Tiramisu
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Tiramisu
3 egg yolks
3 tbl castor sugar
1 1/3 cup ( 300 ml )Â marsala ( cinzarno is tasty )
¼ cup ( 60 ml ) strong espresso coffee
8 oz ( 250g )Â mascarpone chesse
½ cup ( 100ish g)whipping cream
1 â 2 egg whites
4 oz ( 120g ) savoiardi ( dried cake / sponge fingers ) I think these may be called lady fingers in the USA.
Substitute for Ladyfingers
For 1lb of ladyfingers use 1lb Sponge cake cut into strips and baked for 10 minutes until lightly crisp.
OR – Use a 1lb pound cake baked for 10 minutes until lightly crisp. Both of these options are good alternatives for making tiramisu.
Make zabaglione by beating egg yolks, sugar in a bowl over boiling water , until ivory in colour, add 1/3 cup of liquor and whisk over gently boiling water until the mixture begins to thicken. Let it cool.
Beat egg whites until stiff.
Fold egg whites into zabaglione.
Stir coffee into mascarpone, add some sugar .
Whip the cream to soft peaks
Dip the cakes into remaining liquor.
Line serving bowl, with cakes, cover with mascarpone mixture, cover with zabaglione , repeat. Finish with the cream.
The recipe below is from Italy the Beautiful cookbook
by Lorenza di Medici.
3 egg yolks
3 tablespoons superfine (castor) sugar
1 1/3 cups vin santo, Marsala or brandy (I have used Sherry and Frangelico)
1/4 cup strong expresso coffee
8 oz mascarpone cheese
1/2 cup cream
1-2 egg whites
4 oz savoiardi (ladyfingers)
Make a zabaglione by beating the egg yolks and sugar in the top of a double
boiler until ivory colored. Add 1/3 cup liquor and whisk over gently
simmering water until the mixture begins to thicken. Let it cool.
Stir the coffee into the mascarpone, add some sugar. Whip the cream to soft
peaks. Beat the egg white until stiff. Fold the egg white into the
zabaglione. Dip the lady fingers into the remaining liquor and line the
bottom of a 9″ bowl or individual containers (I have used wine glasses with
success). Cover them with half the mascarpone, then half the zabaglione and
half the cream. Repeat the layers, finishing with the cream. Refrigerate
for several hours before serving.
Chocolate Ice Cream
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Ingredients
100 g 70% cocoa dark chocolate, broken into pieces
300 ml full-fat milk
85 g sugar
3 free-range egg yolks
300 ml whipping cream
Method
Recipe by Ginny Rolfe
Put the chocolate pieces and milk in a heat proof bowl.
Use a bay marie .
Heat gently, stirring, until smooth, then remove from the heat to cool slightly. ( Jeff Note : If choc splits add a little butter and stir gently to bring back together )
Beat the sugar and egg yolks in a separate bowl until pale and thick.
Fold egg mix into the cooled chocolate milk mix.
Put the custard over a gentle heat, stirring all the time, until it thickens and coats the back of a wooden spoon.
Dont allow the mixture boil or it will curdle. Pour into a bowl and leave to cool, stirring occasionally.
Whip the cream into soft peaks, then fold into the cooled chocolate mixture.
Churn in an ice-cream machine, according to the manufacturers instructions, until its frozen.
Honey Ice Cream
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[table]
qty,ingredient
500ml,Whipping cream
1/2,Vanilla pod or 1 1/2 tsp extract of vanilla.
4,Egg yolks
175g,Honey
[/table]
1. Use a Bain Marie to heat cream , vanilla and egg yolks.
2. Once it has cooled to room temp, stir in the honey.
3. Use Ice Cream Machine or step freezing method to freeze.
4. Put into pots, tub etc and keep in freezer.
NOTE: This is not soft scoop and may need to be removed before serving.
Vanilla , Banana, Fruit Ice Cream
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OPTION, substitute milk for cream. Do not use low fat milk.
NOTE: For soft scoop use 50/50 mix of white sugar and sweetener.
[table]
Qty,Ingredient
185ml,Milk ( Full Fat Milk or substitute cream )
1,Vanilla Pod
90g,Granulated sugar ( Soft scoop, 50/50 of sugar and sweetener )
5,Egg yolks
375ml,Whipping cream
[/table]
Makes 800ml.
Method
Â
1. Combine milk, vanilla ( split )Â and 1/2 the sugar.
2. Warm in a pan to just below boiling point.
3. Remove from heat and leave for 15 mins to let flavours blend.
4. Combine, egg yolks and remaining sugar in a separate bowl. Beat until pale colour.
5. Use a bay marie to combine and bring near boil, stir constantly.
6. Let it cool, then freeze / use ice cream maker.
Banana / Fruit versions.
Slice the fruit.
When transferring from ice cream maker pot to the plastic tub, layer fruit and ice cream, like making a lasange.
Choc / Mint Cheese Cake
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[19]
1 tub Ricota Cheese
1 pck Ginger Biscuits ( GingerNut)
Some butter
1 bar dark chocolate
1 pack after 8 or other nice mint choc
small ( 120 ml ish ) tub of whipping cream
2tbl coco
Make the base.
Melt the choc
Whip cream to peaks
Mix with the cool melted choc
Add the coco
Mix Ricota & sugar
Mix cream mix & ricota mix
Add to base in tin
Decorate with after 8 ‘s
Fridge for a minimum of 30 mins, longer the better.
Inside Out Orange or Apple Pudding
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[20]
Ingredients
[table]
qty,ingredients
50g,butter
100g,caster sugar
1, zest of orange
2,eggs separated
75g,sr flour
3tbl,marmalde thick ( can use thin ) cut
2, juice of orange – boiled and reduced by 2 thirds and cooled
600ml,milk
2tbl,marmalade to use for a glaze
[/table]
Method
1. Cream butter, sugar and orange zest
2.Stir in egg yolks then the flour
3. Add the marmalade , OJ and milk
4. Whisk egg whites to soft peaks.
5. Fold the whites into the mixture.
6.Spoon into a cooking bowl.
7. Place in a roasting tin and pour about 1cm deep boiling water
8.Bake at 190C for about 50 -55 mins
9.To glaze mix marmalade  with 3-4 tasp of warm water and brush over.
Hot Chocolate Fudge Sauce
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[table]
Qty, Inngredient
4oz – 100g,unsweetened choc i.e 70%
1/2 cup-113g, butter
3/4 cup-100g, drinking choc ( dark)
2 cups-402g,sugar
1/2cup-120ml,milk
1/2cup-120ml,whipping cream
[/table]
1. Use bay marie to melt choc and butter. When melted stir in drink choc.
2. Use a bay marie to melt choc & butter, gradually stir in sugar. Let it cook gently stir occasionaly.
3. graduarly stir in cream and milk. Continue cooking for 1 hour.
Its ready when smooth
Spotted Dick
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Spotted Dick
8 oz Self-raising flour
4 oz Shredded suet
8 oz Currants or Raisins
150 ml Cold Water
1 oz Sugar
1 pinch salt
Method
1. Mix together the flour, sugar, salt, suet and the currents/raisins. Keep mixing and add a little water at a time until the whole becomes a firm dough.
2. Roll into a long cylindrical shape that is about 8 inches long.
3. Carefully place the rolled pastry into a small pan that is close to 8 inches diameter as possible.
4. Place this smaller pan into a larger one then fill the larger pan with boiling water – but do not fill so that the water spills into the smaller pan. This is to make a steamer to ‘steam’ the pudding.
5. Put on the lid to the larger pan and steam for about 2� hours – making sure that the water is topped up in the outer pan with boiling water.
Serve with double whipped cream and sprinkle lightly with chocolate shavings.
Rich Devil Food Choc Cake
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Soften ( cream) the butter with the sugar, mix the flour and baking powder then put all into a bowl and mix
Golden Syrup or Marmalade into bottom of cooking bowl, add the mixture and cover the top with buttered baking /grease proof paper and a foil lid held on with string ( or I use an elastic band ).
steam 2 hours.
Another nice option is to add a couple of tbl spoons of golden syrup to the sponge mix.
This makes a 1lb / 1kg bowl.
Chocolate Mousse Cake
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[29]
INGREDIENTS
400g butter, melted
400g dark chocolate, melted
400g sugar
8 eggs, separated
240g flour
1 tsp. baking powder
2 packs of vanilla sugar
400g dark chocolate
50g butter, both melted, for covering the cake
INTRODUCTION
This chocolate cake is very rich, moist and even more delicious.
METHOD
1. First you melt butter and chocolate together and let it cool down a little
2.2. Separate the eggs and beat the egg whites until they really stiff (I always use a pinch of salt with it).
3.3. Beat the egg yolks, sugar and vanilla sugar together until the mixture is white and creamy, then slowly add the butter-chocolate-mixture.
4.4. Sieve the flour and baking powder into the mixture and on top the egg whites and fold both in very carefully.
5.5. Preheat the oven to 180 degrees. Put the cake mixture into a greased and floured 26 or 28 cm springform tin and bake for 1 hour 15 min. Maybe a little bit longer.
6.6. Let the cake cool down completely in the springform tin.
7.7. Melt the chocolate and butter together and cover the cake with it.
Chocolate Roule
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[30]
>X-POP3-Rcpt: jeff@percy.atoz.co.uk
>Date: Mon, 26 Oct 1998 12:09:13 +1100 (EST)
>From: Rick Hann <rick@cyberspace.net.au>
>X-Sender: rick@advanced.ais.com.au
>To: Jeff Arnold <jeff@atoz.co.uk>
>Subject: Re: Probably a daft question
>
>Jon,
>
>Yep. Here ’tis.
>
>INGREDIENTS
>
>SPONGE
>5 eggs, separated
>1.25 cups caster sugar
>185g (6oz) dark cooking chocolate
>3 tblspns water
>2 tblspns icing sugar
>1 tblspn cocoa
>
>FILLING
>300ml (.5 pint) tickened cream (I use about 500ml – I like lots of cream)
>1 tspn vanilla
>1 tblspn caster sugar
>1 punnet strawberries
>
>TO DECORATE
>extra sifted icing sugar
>whipped cream
>sliced strawberries
>
>METHOD
>1. Grease a 38c30cm (12x15inch) Swiss roll tin and line base and sides with
>greased greaseproof paper. Set oven temperature tp 180C (350F).
>
>2. Place egg yolks and sugar together in a bowl, beat until thick and lemon
>coloured. Place the chocolate and water in a small heatproof bowl and stand
>over a saucepan of simmering water, stir until chocolate melts and mixture
>is creamy. (I use the microwave – stuff saucepans of boiling water.) Allow
>to cool slightly , then gently fold into egg yolk mixture.
>
>3. In a separate bowl, beat egg whites until stiff peaks just form. Fold
>quickly and lighly into the chocolate mixture. Pour mixture into the
>prepared tin. Bake in the preheated oven for 15 minutes or until the roulade
>begins to leave the sides of the tin. (I like to cook it slower for longer
>so the center is cooked through – say 170 for 25 minutes.)
>
>4. Remove from the oven and leave in the tin to cool for ten minutes. Leave
>roulade in the tin and cover with a damp, not wet, tea-towel and leave in a
>cool place for 12 hours. Don’t allow the tea-towl to dry out. Redampen if
>necessary. The damp towel should touch the roulade.
>
>5. Place a large sheet of greaseproof paper on a work surface, dust with
>sifted icing sugar and cocoa. Remove the tea-towel and turn the roulade out
>onto the greaseproof paper. Remove the greaseproof paper from the base of
>the roulade.
>
>6. FILLING – Beat the cream, vanilla essence and sugar until thick. Spread
>over the roulade leaving a 2cm (.75in) border around the edge. Reserve a few
>strawberries for decoration, slice the remaining strawberries and spread
>them over the cream. Lift the greaseproof paper and gently roll up the
>roulade, finishing with the seam of the roulade underneath. It is quite
>normal for this type of cake to crack. If this happens, push the edges of
>the cake together and store cake in the fridge for a few hours before
>serving.
>
>7. TO DECORATE – Using a piping bag fitted with a large star tube, pipe
>rosettes of cream on to the top and decorate with sliced strawberries.
>
>
>That’s all there is to it – easy.
>
>See ya real soon.
>
>Jon
Zemlovka Hungary Bread Pudding
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[31]
Zemlovka
Milk & butter in pan melt
bread slices
eggs sugar whisk
add vanilla to egg mixture, nutmeg , cinamon
mix milk and egg mixture
Christmas Xmas Puddings
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[32]
Xmas Pudds – Makes 3Â ( This is the full recipe , 1/2 it to fit in the big mixing bowl )
1lb ( 500g ) Sultana
1lb ( 500g ) Raisins
1lb ( 500g ) Currents ( washed and dried )
½ lb ( 250 g ) mixed peel
1lb (500g ) Sugar
1lb SR flour
1lb Breadcrumbs – can bulk out. If making 1/2 the recipe to 250g can be 350g
1 tsp mixed spice ( 5ml ?? )
1 tsp Nutmeg
Juice 1 lemon ( 1tsp jif)
1lb Suet
1lb chopped cooking apples
1/4lb ( 125g ) chopped almonds
8 eggs
Mix with barley wine as required
Boil for 6 hours
2 hours when needed
cover with paper from butter + foil
Pressure Cooking Times
Weight
Water
Pre Steam
Cooking
Reheat
450g
2 ¼ Pint , 1.25L
20 Minutes
1 ¾ Hours
20 Minutes
675g
3 Pint, 1.75 L
20 Minutes
2 ½ Hours
25 Minutes
900g
3 ½ Pint, 2 L
30 Minutes
3 Hours
30 Minutes
Use kettle boiled water. Also during pre steam , minimum steam to escape.
Christmas Cake ( Nans )
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[33]
Christmas Cake – JA â This is the one
10oz (280g) Butter
10oz (280g) Moist dark brown sugar
1 tbl black treacle
1 lemon rind ( finely grated )
4 large or 5 medium eggs
3 tbs sherry, rum or brandy
12oz (340g) plain flour
1oz (25g) ground almonds
½ tsp powder cinnamon
½ tsp powder allspice
4oz (100g) chopped candied peel
4oz (100g) chopped glace cherry
1lb (½ kg ) currants
8oz ( 200g ) sultanas
12oz ( 340g) seedless raisins
2-4 oz ( 50g â 100g) chopped blanched almonds
Cooking time 3 ½ â 3 ¾ Hours
Makes 9â round or 8â square tin.
Line the tin with grease proof paper leaving 1â standing above the tin.
Cream butter, sugar treacle and lemon rind until soft and light. ( largest bowl )
Beat eggs and then mix with booze and lemon juice.
Mix flour, almonds, spices, peel, cherries and fruit.
Stir the egg mixture then the flour mixture into the creamed butter mixture.
Spoon into the tin, pressing down firmly ( this makes the cake easier to slice ).
Using damp knuckles press down on the top ( this helps to make the cake flat ).
Place tin in the centre of the oven at 325F ( 160 C ) gas mark 3
Cook for 1 hour. Check the temp by looking at the cake. It should not change colour in the 1st hour.
Then turn the temp down to 275-300 (135C â 150 C ) and cook for the remaining time.
Marzipan
Coat with jam or 1 egg white. Roll out Marzipan to cover cake.
Smooth over the cake by rubbing it with a little icing sugar.
Icing
2lb Icing Sugar
4 eggs whites
2 tbs lemon juice
up to 4 tsp glycerin ( stops the icing setting too hard )
Whisk the eggs until firm. Blend in sugar and then the lemon. Beat until smooth and white.
If you over beat you get large air bubbles in the mixture which will spoil the finish. Spread over the marzipan using a palette knife.
Use a fork to create peaks etc ……
Then leave to harden.
Mince Meat
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[34]
Ingredients
[table]
qty,ingredients
225g, Bramley Apples – peeled & chopped
112g, Suet
175g,raisins
175g, sultanas
175g, mixed candied peel
175g, dark brown sugar
1, zest and juice of orange
1, zest and juice of lemon
25g,chopped almonds
2tsp,mixed ground spice
1/2tsp,gnd cinamon
1/4tsp,nutmeg
6tbl,Rum
[/table]
Method
1. Combine everything except the Rum
2. Cover the bowl and leave over night.
3. Pre heat oven to 110C
4. Use a covered dish or tray covered with foil.
5. Cook for 3 hours
6. Remove the bowl and allow to cool slowly. It may appear fatty thats fine.
7. Stir occasionally until cool. It should all come together and not look tiny shreds.
8. When cool stir in Rum
Choc Pots – Choc Bomb
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[35]
250 ml single cream
200g 70% choc
2 large egg whites
3 tbl rum
20g butter
heat the cream until bubbles appear around the edge. Remove the pan from the heat, add the choc and let stand for 1 minute to let choc melt, then stir until smooth.
Whisk egg yolks in a small bowl, then whisk in 1/2 cup of the hot chocolate cream. Scrape this mixture into the saucepan and whisk constantly until smooth. Stir in the rum and butter. Pour the custard into about eight ramekins. fridge until set.
Yorkshire Pudding
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[36]
Best Yorkshire puddings
Ingredients
4 heaped tbsp flour
½ tsp salt
2 free-range eggs, beaten
milk, to bind
2 tbsp sunflower oil for cooking
Method
Heat oven to 230C/fan 210C/gas 8.
Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
To make the batter, add 4 heaped tbls plain flour into a bowl / jug and beat in 2 eggs until smooth.
Gradually add milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.Â
Remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned.
Serve immediately. You can now cool them and freeze for up to 1 month.
JB Ice Cream
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[37]
Ice cream started using a very basic method. Italy and France started really raising the stakes for the best ice cream and over time came to a custard base which has been used ever since. It has been played around with to create different outcomes but all start with a simple custard base.
Ingredients: 4 egg yolks 1/2 pint (250ml) milk 1/2 pint (250ml) double/heavy cream 4 oz (100g) sugar or caster sugar 1 vanilla pod (sliced down the middle)
NOTE: This make traditional ice cream. To make it soft scoop you need to raise its sugar content. Do not simply add more normal sugar. Ive tried it does not taste nice. Ive also tried reducing the sugar and replacing it with sweeteners. This worked with some success. It does not work if you completely substitute with a sweetener. There are various sweetening syrups available. I had a reasonable result with some of them, its difficult to find one which maintains the creamy / silky texture. In short I have not found the perfect soft scoop option, they all change the final taste and or flavour in some way.
Pour the milk into a saucepan and bring the pan slowly up to boiling point. Place the vanilla pod into it and leave to infuse for about 20 minutes.
In a bowl, beat and mix together the egg yolks and sugar until thick. Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk. Pour the milk into the mixture of egg yolks and sugar whilst stirring.
Use a bain marine. Place the bowl on top and heat gently, stirring until the custard thickens – DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE.
When you can see a film form over the back of your spoon it’s time to turn off the heat.
I prefer to leave the bowl on the bain marine and let it cool at its own speed. Many remove the bowl. Some even stand it bigger bowl of ice water to force cool it. I have tried this and feel the end result is thicker and can sometimes contain very small lumps which I think is caused by the egg. If you have lumps you will need to either sieve or pass through a muslin cloth.
Leave to cool.
When the custard base is cold stir in the cream.
Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
If you do not have an ice cream machine ( the entry-level ones are about £25 ). You can box freeze. Put the ice cream into a tub, make sure the tub has a tight fitting lid and also quite a bit of space above the mix.
Place tub in freezer every 15 mins, remove from freezer and use a food mixer to churn things up. The objective is to beat/break any ice crystals.
Repeat until the mix has thickened and really started to set , not quite solid yet.
The box method is a pain, I used it for many years before machines became available at affordable prices. Trust me the machine is well worth the money.
The cheap ones you need to work fast as they do not have a built in cooler and they warm up quickly.
I now use one with its own chiller but they are still quite expensive, Ive not checked for a while. When I brought mine they started at about £250. They are probably cheaper now but still an investment.
Low Fat Carrot Cake
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[38]
Ingredients
6 oz (175 g) dark brown soft sugar, sifted
2 large eggs at room temperature
4 fl oz (120 ml) sunflower oil
7 oz (200 g) wholemeal self-raising flour
1½ level teaspoons bicarbonate of soda
3 rounded teaspoons mixed spice
grated zest 1 orange
7 oz (200 g) carrots, peeled and coarsely grated
6 oz (175 g) sultanas
For the topping:
9 oz (250 g) Quark (skimmed-milk soft cheese)
¾ oz (20 g) caster sugar
2 teaspoons vanilla extract
1 rounded teaspoon ground cinnamon, plus a little extra for dusting
For the syrup glaze:
juice ½ small orange
1 dessertspoon lemon juice
1½ oz (40 g) dark brown soft sugar
Pre-heat the oven to gas mark 3, 325°F (170°C).
Method
Begin by whisking the 6 oz (175 g) sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes.
Then sift together the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran that are left in the sieve.
Now stir all this together, then fold in the orange zest, carrots and sultanas. After that pour the mixture into the prepared tin and bake on the centre shelf of the oven for 35-40 minutes, until it is well risen and feels firm and springy to the touch when lightly pressed in the centre.
While the cake is cooking, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill for 1-2 hours or until needed. Now you need to make the syrup glaze, and to do this whisk together the fruit juices and sugar in a bowl.
Then, when the cake comes out of the oven, stab it all over with a skewer and quickly spoon the syrup over as evenly as possible. Now leave the cake on one side to cool in the tin, during which time the syrup will be absorbed.
Then, when the cake is completely cold, remove it from the tin, spread the topping over, cut it into 12 squares and dust with a little more cinnamon.
Raspberry Frozen Yoghurt
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[40]
1 teaspoon vanilla extract
2 1/4 cup milk
1/2 cup sugar
1 envelope gelatin
1/8 teaspoon salt
1 1/2 cup plain yoghurt
1/4 cup corn syrup
Combine the milk, sugar, gelatin, and salt. Let stand 1 minute. Cook over low heat for 5 minutes or until the gelatin dissolves. Let the mixture cool completely. Stir in the vanilla extract, yoghurt, and corn syrup. Pour into a bowl; cover and chill for 8 hours. Pour into a ice cream machine and freeze according to manufacturer’s instructions.
UPSIDE – DOWN APPLE CAKE
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[41]
3 tbsp. shortening
300g ( 1 1/2 c) brown sugar
1/2 tsp. cinnamon
1 egg, beaten
1/2 tsp. baking powder
1/2 c. milk, heated
1 c. flour
7 c. apples, peeled and sliced
Melt 1 cup brown sugar and shortening together in a small saucepan. Put in bottom of 8 x 8 inch baking dish. Mix together peeled apples and cinnamon. Pour over brown sugar mixture. Mix the rest of the ingredients together. Pour over apples. Bake at 350 degrees until the apples are done, approximately 45 minutes.
Apple Crumble
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[42]
Butter 3 Oz
Flour 6 Oz
Brown Sugar 3 Oz
Cook 190C 20 mins.
Custard
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[43]
[table]
Qty, Ingredient
8, egg yolk
few spoons about 75g, caster sugar
a cup of milk 300 ml, milk
lots of cream 300 ml, double cream
1, vanilla pod
[/table]
Method
Use a bae marie to infuse, keep wisking until cooked.
Marmalade ( Oxford Style) Pressure Cooker
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Ingredients circa 6 jars
Remove trivet from pot.
1lb – 1/2 kg seedless orange / clementines 0r remove pips when cutting.
Slice them, thickness to taste.
Place in pot.
1.5 l water. Use 500 mls ( vary for your pressure cooker ) to pressure, add the rest later
1kg sugar. Add 1/2 to pot before cook cooking, add the rest later.
2 tbl dark treacle or to taste.
Stir just to combine.
Pressure for 10 mins.
After let pot cool naturally – do not force de-steam.
It can sit for as long as you want.
Remove lid, then add the remaining water and sugar.
Add the dark treacle.
Swig of Rum
Give occasional stir.
As temp gets close, stir more often.
Boil until temp is 105 C – 110C
Do not over boil it or the sugar will burn.
When ready top is covered in bubbles and frothy. You can feel it thickening.
Let it cool a little for a few mins.
Use Sterilised jars.
When cool enough not to break the jars, put in jars and put lid on to make an air tight seal. As it cools the air gap between lid and sauce is important.
Google says :
1 cup = 128g , 1 cup = 236ml, 3tsp = 1tbl = 14.3g , 8tbl = 1/2 cup = 113g