tag:blogger.com,1999:blog-58448981179195757002024-03-13T11:08:37.450-07:00Ms Pink Piglet's WorldI would like to... write about the interesting things happenning in my life, I love food, making them, eating them, I'd like to see different places, and I love shopping...Ms Pink Piglethttp://www.blogger.com/profile/17408509849872320027noreply@blogger.comBlogger250125tag:blogger.com,1999:blog-5844898117919575700.post-47277326705817133502012-08-28T00:17:00.001-07:002012-08-28T00:17:39.628-07:00FILLED PATE A CHOUX SWANS - Daring Baker's Challenge August 2012I love choux buns, and in a lot of older cook books I collect, there are the choux swans. So this month, when Kat from <a href="http://thebobwhites.blogspot.com.au/">The Bobwhites</a> challenged us to make the choux swans, I said to the family, ah, finally, I will make some swans.<br />
<br />
The Daring Baker's recipe is <a href="http://thedaringkitchen.com/sites/default/files/u10/70_Choux_Swans_-_DB_Aug_2012.pdf">here</a>, but I used my Pastry Book from Le Cordon Bleu, and used the chantilly cream to fill the swans and top with straw berries and dust with icing sugar.<br />
<br />
The mistake - I mis-read the line of baking the neck, and the neck is burnt... so, the black swan neck is not consumed... although the children did mop up the rest of the swans.<br />
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Was fun.Ms Pink Piglethttp://www.blogger.com/profile/17408509849872320027noreply@blogger.com0tag:blogger.com,1999:blog-5844898117919575700.post-19840012282790640432012-08-27T04:34:00.002-07:002012-08-27T04:34:46.621-07:00Lemon Sponge Cupcake with Cream Cheese FrostingSimple cup cakes are good.<br />
Especially when you are busy and tomorrow, there's a morning tea scheduled at work, for someone's birthday.<br />
<br />
I'm in the sponge cake mood, so this is it again.<br />
<br />
<b>Lemon Sponge Cupcake with Cream Cheese Frosting</b><br />
--make 12<br />
<b>Cupcake:</b><br />
100 Self Raising Flour<br />
4 eggs<br />
25g corn flour<br />
25ml olive oil (or melted butter)<br />
1 lemon zest and 1/3 of juice of the same lemon<br />
3/4 cup castor sugar<br />
<br />
<b>Frosting:</b><br />
250g cream cheese<br />
2/3 of juice of the same lemon<br />
50g butter<br />
2/3 cup white sugar<br />
50g icing sugar<br />
100ml cream<br />
<br />
Beat the room temperature eggs with sugar, till pale and fluffy, very pale, you know it's full of tiny bubbles.<br />
Bench top mixer is a must for me, unless you have strong arms.<br />
Add the oil and keep beating for a minute or so, sift in flours, fold in zest, and divide into 12 casings and bake in 150C oven fan forced for 15-20 minutes - depending on the oven, I seldom actually calculate time these days, so very roughly.<br />
<br />
When cool, make the lemon syrup with juice, white sugar and butter, stir and let it cool but not cold - it will become solid otherwise. Beat the cream cheese (break out the bench top mixer again please) and add the syrup, icing sugar and cream...<br />
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It's a quite runny icing, so, don't expect the same consistency as butter cream icing, it's not as easy to mould, but very tasty!<br />
<br />Ms Pink Piglethttp://www.blogger.com/profile/17408509849872320027noreply@blogger.com0tag:blogger.com,1999:blog-5844898117919575700.post-45620461984768182302012-08-19T06:07:00.004-07:002012-08-19T06:07:55.364-07:00Apple and Cranberry CrumbleIt's cold and wet in Melbourne, end of winter, and endless cold and wet days, as it seems.<br />
<br />
Compared to my friends who live in Canada, we might be having warm winters, but, as we never lived through snowy days (unless we go up to the ski tracks in the mountains), 12C is cold.<br />
<br />
Calorie count is out, and warmth is much needed.<br />
<br />
Something quick and easy, and hubby loves a good crumble.<br />
<br />
We don't have a lot of fresh fruits in winter days, but, apples are good.<br />
<br />
So this is it, apple and cranberry crumble.<br />
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<br />
Apple and dry cranberries tossed with sugar and cinnamon and all spice, soak with juice of half a lemon.<br />
Crumble top made from flour, half plain half self raising, lots of butter, dessicated coconut, sugar, oats, I think that's it.<br />
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Serve with a dollop of fresh cream or 2.<br />
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<br />Ms Pink Piglethttp://www.blogger.com/profile/17408509849872320027noreply@blogger.com0tag:blogger.com,1999:blog-5844898117919575700.post-28572757293757405862012-08-15T03:17:00.005-07:002012-08-15T03:17:42.250-07:00Polenta Banana Bread - Daring Cook's August 2012 Challenge - CornmealHmm... I'm late.<br />
Better late than never.<br />
<br />
This month, Rachael from <a href="http://pizzarossa.wordpress.com/">pizzarosa</a> challenged us to make something from cornmeal. This is the <a href="http://thedaringkitchen.com/sites/default/files/u11/40_Cornmeal_-_DC_Aug__2012.pdf">recipe</a>. Cornmeal is a kitchen staple, and in most Australian supermarkets, it's most well known as polenta.<br />
<br />
We have a big Mediterranean influence in Melbourne, so we do cook a fair bit with polenta.<br />
<br />
But, if I can choose to make something sweet rather than savoury, I will. As polenta is rather rustic in texture, I decided to do a simple banana cake, suitable for a bit of brekky, morning tea or afternoon tea, and it's mostly guilt free, healthy, if you delete the sugar from recipe, but I didn't use much.<br />
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<br />
<b>The ingredients:</b><br />
3 eggs<br />
1 ripe banana, mashed<br />
100ml olive oil<br />
100g SR flour<br />
100g polenta<br />
100ml extra light olive oil<br />
150g chopped dates<br />
2 table spoon of fresh lemon juice<br />
3/4 cup sugar, half white half brown.<br />
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It's simple, whisk the eggs with sugar, until ribbony, then slowly add in olive oil. Add in the juice, and banana, then sift in self raising flour and add polenta. I usually add dates last, as it's the chunky bits.<br />
Bake in 150C fan forced oven for 50 min in a well greased and lined loaf tin.<br />
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<br />
I always love the polenta in the cake, as it's given us a bit more texture, I don't need to use nuts in those loaves.<br />
<br />Ms Pink Piglethttp://www.blogger.com/profile/17408509849872320027noreply@blogger.com4tag:blogger.com,1999:blog-5844898117919575700.post-63134656940760319672012-08-13T22:06:00.000-07:002012-08-13T22:06:32.526-07:00Lemon CakeIt has almost been a year.<br />
<br />
I stopped posting when my kitchen was stripped during my house renovation last year. For a horrible couple of months, we lived in the dust, have to eat meals whenever we could get some. I didn't even have a computer. And then I have a gorgeous new kitchen. A gorgeous new Italian oven. All the pain was worth it. My friends loved our new kitchen, backyard, swimming pool and the new dining and family room. Looking back, our builder was pretty swift with his job and we didn't suffer all that long compared to some others we know. 3 months?<br />
<br />
But I remained silent.<br />
<br />
After all the days of take aways and convenient meals during the days with no kitchen. I had excuses. Hubby and I had to paint the house. Then, it was Luke's high school placement. It was so much stress, trying out for acceleration classes. We don't live in the school zone he wants to go. All his friends will be going there, and very likely, he will miss out, because we can't afford a house in the school zone.<br />
<br />
And then, I decided to go back to uni.<br />
<br />
Oh. During that process, really, I started baking again. Really. Still not as much as I was doing before the renovation. I'm still making breads, cakes, dumplings etc.<br />
<br />
Baking makes me happy when I'm not.<br />
<br />
Baking makes me feel good when I'm sick.<br />
<br />
Such is today.<br />
<br />
I have been sick, since last Friday. Started with kids cough and cold, then Luke got throat and ear infection. Then it was us adults. I have been on antibiotics, as it's pretty bad infection this time. I had to stay at home, in this dull, miserable day. <br />
<br />
Not many fruits available these days, but my lemon tree is producing good quality lemons. It lived through the extension, and started fruit again.<br />
<br />
And I have some eggs. So, a simple lemon sponge cake to make me happy, and when my kids come home, they will come home to this as well. <br />
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<br />
A book, an espresso, and a warm slice of cake.<br />
<br />
Oh, I have been baking and cooking on instinct these days, even though I still religiously collect recipes. So I didn't measure and didn't even check the baking time, although I know the oven was 140C fan forced. But the Ilve is so strong, I usually have to tone it down 20C compared to normal recipes. <br />
<br />
So here, a lemon sponge cake, with no real recipe or cooking time. with some runny icing on top. I used eggs, lemon (zest and juice), a bit self raising flour, some white sugar, a splash of extra light olive oil, and the simple icing is just lemon juice, bit of hot water, butter and icing sugar.<br />
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<br />
Happy days.<br />
<br />
Waiting for winter to go away.<br />
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<br />Ms Pink Piglethttp://www.blogger.com/profile/17408509849872320027noreply@blogger.com0tag:blogger.com,1999:blog-5844898117919575700.post-52304483211409722172011-09-16T03:08:00.000-07:002011-09-16T03:08:34.954-07:00STOCK TO SOUP TO CONSOMMÉ - THE DARING COOKS’ SEPTEMBER 2011 CHALLENGE<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Thanks to Peta from </span><a href="http://petaeats.blogspot.com/"><span style="color: #351c75; font-family: "Trebuchet MS", sans-serif;">Peta Eats</span></a><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">, I found a super easy way to do a lovely consomme.</span><br />
<br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">All 3 methods, traditional egg white, gelatine, freezer, and meal supplements, can be found on this </span><a href="http://thedaringkitchen.com/sites/default/files/u11/29_Stock__Soup_and_Consomme_-_DC_Sept_2011.pdf"><span style="color: #351c75; font-family: "Trebuchet MS", sans-serif;">Darking Kitchen's Official Recipe on PDF</span></a><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">. Keep it, it will come in handy when you need to do an effort free WOW entree or meal etc...</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Nothing exciting about my beef stock and soup, the normal stuff I make all the time.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Chuck steak, a couple of beef ribs, onions, black pepper, button mushrooms, white wine (I didn't want a dark stock), parsley stems, bay leaves.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">I make beef stock a fair bit, use the beef in my curries or other stews, this time in pies, and use the stock separately.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Due the renovation happenning at home, I wasn't able to do a lot of cooking, so the freezing methods suit me. And it works. After defrosting in the fridge for a day, you can see clearly it's seperating...</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjADd1PeDX1pSLhg2bo4G3e_o_-oT97zZaDp6puSKIkezeruWM-n9H8PEOG2Q6KZMhrWxEV-YlJ_K3HeczTXYilFvDMFM7GtjlaYsYV9zXOEOMgvJoynZuY2Hd619a4ricNTWCclWCtENI/s1600/cosomme.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjADd1PeDX1pSLhg2bo4G3e_o_-oT97zZaDp6puSKIkezeruWM-n9H8PEOG2Q6KZMhrWxEV-YlJ_K3HeczTXYilFvDMFM7GtjlaYsYV9zXOEOMgvJoynZuY2Hd619a4ricNTWCclWCtENI/s400/cosomme.jpg" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">I have a very fine siev, that I use instead of mousseline cloth sometimes, I have packed a few items and trying to live with the bare minimum.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuoKnRZJ5rcAJPBuUbRTlB72OYFFxOAdwMxZw22O0KJgw5ZjkWdFS96gEUeFI3oqw2D3gYIAYt2-YUhvCqa70rPqE-10IIiW4YvVnHsASsGbhNBUlPcYQqLYRMk1TfiQTdyaum2y25wco/s1600/cosomme1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuoKnRZJ5rcAJPBuUbRTlB72OYFFxOAdwMxZw22O0KJgw5ZjkWdFS96gEUeFI3oqw2D3gYIAYt2-YUhvCqa70rPqE-10IIiW4YvVnHsASsGbhNBUlPcYQqLYRMk1TfiQTdyaum2y25wco/s400/cosomme1.jpg" width="400px" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6FiE_TEM_ud1R4XNV78XotT2BcYsQjRyJsApiCRkevGiWzKyHpOEEpNuTEHcLbdI-8oJxRA46zry-0HQg9EdGTZjVdOW_eA-zjPt4orU6jEk1sPk_EcvtCL_NTtlGlYyIF8CPxvOjOKY/s1600/cosomme2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6FiE_TEM_ud1R4XNV78XotT2BcYsQjRyJsApiCRkevGiWzKyHpOEEpNuTEHcLbdI-8oJxRA46zry-0HQg9EdGTZjVdOW_eA-zjPt4orU6jEk1sPk_EcvtCL_NTtlGlYyIF8CPxvOjOKY/s400/cosomme2.jpg" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">And it's just easy to get the clear clear soup...</span><br />
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<div class="separator" style="clear: both; text-align: center;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhinhETDVQ9w2iKij0ELE7Igc8l9P1njpgDw9I36Xw5Yg_CGJrKz-1quppq4NVUdpO5kI1eFvQfJtKWuBgFtidlu0CpcQGLfY1dmtZmOEe5mxge1ycH_dl-Wze2jpXIsGFAeIbAbPuGDYY/s1600/cosomme3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhinhETDVQ9w2iKij0ELE7Igc8l9P1njpgDw9I36Xw5Yg_CGJrKz-1quppq4NVUdpO5kI1eFvQfJtKWuBgFtidlu0CpcQGLfY1dmtZmOEe5mxge1ycH_dl-Wze2jpXIsGFAeIbAbPuGDYY/s400/cosomme3.jpg" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Will add some dumplings to it? </span>Ms Pink Piglethttp://www.blogger.com/profile/17408509849872320027noreply@blogger.com1tag:blogger.com,1999:blog-5844898117919575700.post-84217298258737270952011-09-08T04:02:00.000-07:002011-09-08T04:02:31.440-07:00Home Made Strawberry Yoghurt<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">I go through my phrases with cooking - I'm definitely not cooking as much lately, as much as I want to.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">The thought that I have to pack up everything in the kitchen in a few weeks time does stress me out quite a bit. I'm trying to use up everything I have in the pantry, and not to increase new ingredients. It's just too easy for me to pick up bits and pieces for some one off dishes and keep the rest to use later, and end up, having quite a bit of left overs in the pantry. Some of the items I do use quite frequently. Like all different types of flour, self raising, chick pea, polenta, semolina, tapioca, whole meal, rye.... They do end up in different jars and containes, and all different types of sugars and syrups etc etc etc.... argg.... the panic of packing!</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">So the strategy is trying not to replace the item used, including every day items like cheese, butter, flour, I don't mean don't replace any, but reduce to just one type of every major category, so by the time I have to pack up the pantry for the worker to do the demolishing work, it will be easier.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">But that also means I have to cook a bit less of varieties of things until my new kitchen's in, which is about a month and 2 weeks away.....</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">However, there are a few items I'd like to keep it going, including the yoghurt, and the sourdough. I have to keep the yoghurt culture alive as well as the sourdough starter. They are my babies, although I haven't really named them yet!</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">I bought some tubs of strawberries for the children's school lunch box. There were some left so I decided to make some strawberry yoghurts.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">It's simple. Add 1 cup sugar, 2 tbsp water to half tub (around 100g-125g) of cleaned strawberries, bring it to boil on stove top, let it simmer for a few minutes to maximise the strawberry taste in the syrup.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8c3bNydcubglRlpoLC7pieTF5sGy7bqvV8DPRjERWl_NTyYbF1Y8XylBkyZT0ngkXTjx4CEP_GpR0ngYHUMNr22od5Ip9JyzUoBhcY2p-tuYe-PmwFIeuQjBseFHaphgyZwj4MHWuVeU/s1600/strawberryyoghurt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8c3bNydcubglRlpoLC7pieTF5sGy7bqvV8DPRjERWl_NTyYbF1Y8XylBkyZT0ngkXTjx4CEP_GpR0ngYHUMNr22od5Ip9JyzUoBhcY2p-tuYe-PmwFIeuQjBseFHaphgyZwj4MHWuVeU/s400/strawberryyoghurt.jpg" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">My children don't like the actual fruit in their yoghurt so I took the cooked strawberries out leaving just the strawberry syrup.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjplpdT8wmrGjDdnLz-sbv6IAWHw-_vuruxuPt2XLDWgAXAUquCKqLdFxNA4qmU3UI84A-eYiiJRq8O6BiwRHUjmLSegvrsghhxKAZSJMmaicTF8xabvDurvZG4cZSoQYP2NW1FmCvyK3o/s1600/strawberryyoghurt1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjplpdT8wmrGjDdnLz-sbv6IAWHw-_vuruxuPt2XLDWgAXAUquCKqLdFxNA4qmU3UI84A-eYiiJRq8O6BiwRHUjmLSegvrsghhxKAZSJMmaicTF8xabvDurvZG4cZSoQYP2NW1FmCvyK3o/s400/strawberryyoghurt1.jpg" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">The rest steps are the same as making any other yoghurt.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Bring 1 lt full cream fresh milk to boil, I usually let it simmer for 10-15 minutes, let it cool to 110F or 43.6C, add the strawberry syrup to cooled milk, and 2 tbsp of warm plain yoghurt, leave it in the thermo pot to keep the heat over night.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcOCYhFn_qxJ95KXzLUSQon48bD7VOSTcyk-mmqP_hN8SQ7tcMC_zr5imlMh4frL3MYv41vnViriqwcUNoZWdTtVoFN34wqa-oGKzdjc8zTyVo3DEhWJDznIzAUtzSg0_GzFHjrJc_co/s1600/strawberryyoghurt2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcOCYhFn_qxJ95KXzLUSQon48bD7VOSTcyk-mmqP_hN8SQ7tcMC_zr5imlMh4frL3MYv41vnViriqwcUNoZWdTtVoFN34wqa-oGKzdjc8zTyVo3DEhWJDznIzAUtzSg0_GzFHjrJc_co/s400/strawberryyoghurt2.jpg" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Home made yoghurt are nicer with all the fresh ingredients.</span>Ms Pink Piglethttp://www.blogger.com/profile/17408509849872320027noreply@blogger.com2tag:blogger.com,1999:blog-5844898117919575700.post-35035493368188248992011-09-04T03:32:00.000-07:002011-09-04T03:32:28.624-07:00Greek Coffee & Figs Bread<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">I've used Greek Coffee, and dried figs in this bread, but some how, I wouldn't really label this loaf as being "Greek", although I do cook a bit of Greek dishes and there are a lot of Greek influences in my food.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">I read somewhere that Greek coffee is the finest and used in pastry, it can be quite nice, and dried figs is the type of snack that is always available at home.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-537yHHRFfyY9RlBegyx7z-FQGGUOc2rk-dPWrAc9NEOkalzqJtLqrVPRqxR493ie2Y3W2Hpq6kXa0SgE_2lmX6BFZQi2KR7yQ1gC5KPlKCEP25KkrxkHyyKyvTkFDTiIaScShFIp5I/s1600/greekcoffeedatelf2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-537yHHRFfyY9RlBegyx7z-FQGGUOc2rk-dPWrAc9NEOkalzqJtLqrVPRqxR493ie2Y3W2Hpq6kXa0SgE_2lmX6BFZQi2KR7yQ1gC5KPlKCEP25KkrxkHyyKyvTkFDTiIaScShFIp5I/s400/greekcoffeedatelf2.jpg" width="400px" xaa="true" /></span></a></div><strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Greek Coffee & Figs Loaf</span></strong><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">250g dried figs</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">300ml water</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 tsp bi-carb soda</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1.5 cup brown sugar</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">2 eggs</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">150g butter</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">150ml sour cream</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">2 tbsp Greek/Turkish coffee (medium roast, not dark roast)</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">3 cups of Self Raising Flour</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFaiXdXvsw_9crYuyQoXkR0bh7i-uJUMrEt3rjzuJ1Y7Fg0OIINp5s7UX3TDU-a15S9Px_jRvFH48jbMhGmvt0wEIDaOFc8pstcRSJP2Oa_L3gWFcDNwbqHMSMZgKIDDsjhxM6oCTKL6o/s1600/greekcoffeedatelf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFaiXdXvsw_9crYuyQoXkR0bh7i-uJUMrEt3rjzuJ1Y7Fg0OIINp5s7UX3TDU-a15S9Px_jRvFH48jbMhGmvt0wEIDaOFc8pstcRSJP2Oa_L3gWFcDNwbqHMSMZgKIDDsjhxM6oCTKL6o/s400/greekcoffeedatelf.jpg" width="400px" xaa="true" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Dice the figs and place figs and water in a small saucepan, bring it to boil and then take it away from heat. Add in the bi-carb soda and stir through, let it soften and cool to room temperature.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Meanwhile, cream butter with sugar, add in eggs, one by one.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Add the softened and cooled figs mixture to the butter and egg mixture. Stir in the sour cream.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Sift in coffee and flour.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Add to greased and lined loaf tin, bake in pre-heated 180C oven for 50minutes to an hour, or until skewer comes out clean.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQRleIRRw_SenR9kupoCGxVaxwxZJShdb9XOpKgCJ2421POvUHObez5444ziapv3m5M3TYytdsQfz0m_nBpBsDko6YCbtRpaS7CIX7i7wmc6vBevtP8tAiaIAhhnWoQkYaT0wdlXX523s/s1600/greekcoffeedatelf1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQRleIRRw_SenR9kupoCGxVaxwxZJShdb9XOpKgCJ2421POvUHObez5444ziapv3m5M3TYytdsQfz0m_nBpBsDko6YCbtRpaS7CIX7i7wmc6vBevtP8tAiaIAhhnWoQkYaT0wdlXX523s/s400/greekcoffeedatelf1.jpg" width="400px" xaa="true" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">It's a very easy recipe, and I actually used similar method making sticky date cakes so it's a blend of ingredients?</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Pretty nice with a cup of Espresso (or Greek coffee) for brekky or afternoon tea....</span>Ms Pink Piglethttp://www.blogger.com/profile/17408509849872320027noreply@blogger.com1tag:blogger.com,1999:blog-5844898117919575700.post-82890251357999178562011-08-31T05:33:00.000-07:002011-08-31T05:33:15.337-07:00Seafood Chowder with Spaetzle<span style="color: #a64d79;"></span><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">We wanted something different, some warmth during the still cold months but something not as heavy as red meat.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">I have been wanting to try out </span><a href="http://www.masterchef.com.au/seafood-chowder.pdf"><strong><span style="color: #351c75; font-family: "Trebuchet MS", sans-serif;">Kiwi chef Fleur Sullivan's recipe</span></strong></a><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"> when she did it on Masterchef Australia a couple of months ago. Please follow to the link to the original Master Class recipe.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">I did use some gourmet marinara mix instead of the shell fish because it's easier for the children and used what I have on hand. The marinara mix consists of prawns, calamari, mussels and king fish fillets.</span><br />
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<strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">For the Chowder:</span></strong><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">100g butter</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">100g plain flour</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">2 tbsp tomato paste</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1/2 cup white wine</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">2 tsp Hungarian paprika</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">600g gourmet marinara mix</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">chopped parsley and oregano</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 fennel</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 carrot</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">half of onion</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 glove of garlic</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 lt fish stock</span><br />
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<strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">For the Spaetzle:</span></strong><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">250g plain flour</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">160ml milk</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 large egg</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">pinch of salt.</span><br />
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<strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Method:</span></strong><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">For the Chowder, melt butter in pan, sweat the vegitables, add in flour and cook and stir till it's sandy, add tomato paste and wine, make sure there's no lumps, and slowly add the warmed stock to make roux, keep stirring to make sure there's no lumps. Add herbs and spice, and then bring the sauce to boil and add the seafood mix, allow to cook quickly.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXndmLxCW8kGq4Dvmw-lr-1rBEdCQCM8Av9KOfNHQGsHdpgDjyj-0srgEIi-XoP-GoYyZ0PjQT4PF-D8QVVUPwFKOnacI2h7V87UOU9DsgKP8mZtjHJ5z8dWbrhLC4zk-zoLZBymjNOzU/s1600/seafoodchowderspaetzle3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXndmLxCW8kGq4Dvmw-lr-1rBEdCQCM8Av9KOfNHQGsHdpgDjyj-0srgEIi-XoP-GoYyZ0PjQT4PF-D8QVVUPwFKOnacI2h7V87UOU9DsgKP8mZtjHJ5z8dWbrhLC4zk-zoLZBymjNOzU/s400/seafoodchowderspaetzle3.jpg" width="400px" xaa="true" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">For the Spaetzle, mix ingredient to make a very wet dough, let it sit for a while when making chowder. Boil a big pot of water with a bit of salt when chowder is almost ready, and put dough into the ricer (my potato ricer has got 3 discs and one of them is the spaetzle setting) and squeeze into the simmering water. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh328bteV7duCu827pAsD31YfCt8Q0VYHbig7n5_XHzl6tat4UriOSIQhbc90s7iKVhpQaQmIhmnvmMUEPiTSxbiuYj9bf1OV3EtBCILeU7oUHFWVs5trz87a6FomuFSF2_pNf3IyOaHqA/s1600/seafoodchowderspaetzle1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh328bteV7duCu827pAsD31YfCt8Q0VYHbig7n5_XHzl6tat4UriOSIQhbc90s7iKVhpQaQmIhmnvmMUEPiTSxbiuYj9bf1OV3EtBCILeU7oUHFWVs5trz87a6FomuFSF2_pNf3IyOaHqA/s400/seafoodchowderspaetzle1.jpg" width="400px" xaa="true" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">When cooked, drain and stir through some olive oil.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwUHLHNAqpyTJoFRyvlvFCVetCQPt4-h3u3KLe7Vk8b5d3NNvLbqitQoiUMTc0pP_AfLxfU4vKbbMZyGNzqy_SdqIjohyphenhyphenUQhzHwfrMqch4mf7HUDMBIpztmH-y3ynIZY2her3-XQ9Xn9E/s1600/seafoodchowderspaetzle2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwUHLHNAqpyTJoFRyvlvFCVetCQPt4-h3u3KLe7Vk8b5d3NNvLbqitQoiUMTc0pP_AfLxfU4vKbbMZyGNzqy_SdqIjohyphenhyphenUQhzHwfrMqch4mf7HUDMBIpztmH-y3ynIZY2her3-XQ9Xn9E/s400/seafoodchowderspaetzle2.jpg" width="400px" xaa="true" /></span></a></div><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #a64d79;">Serve..</span>..</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYf_8CtE2ByO6Cy-4nJDcdIWb_nB5Sl93EylQ_lh0eph5qqK61CIkvRIS7pBz4LRQ8NFHKySKLenyEuvQWuBW7mIyXbcd_GlfKVi7e85b6j92v8GcV39nq2i6A4fIc5ZJOpKtQNtMYp4/s1600/seafoodchowderspaetzle4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYf_8CtE2ByO6Cy-4nJDcdIWb_nB5Sl93EylQ_lh0eph5qqK61CIkvRIS7pBz4LRQ8NFHKySKLenyEuvQWuBW7mIyXbcd_GlfKVi7e85b6j92v8GcV39nq2i6A4fIc5ZJOpKtQNtMYp4/s400/seafoodchowderspaetzle4.jpg" width="400px" xaa="true" /></span></a></div><br />
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Ms Pink Piglethttp://www.blogger.com/profile/17408509849872320027noreply@blogger.com0tag:blogger.com,1999:blog-5844898117919575700.post-82566325111768674332011-08-28T00:38:00.000-07:002011-08-28T00:38:18.802-07:00Chocolate Ginger & Peach Pudding / Cobbler<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">It was a warm pudding we made a couple of weekends ago, after our normal Saturday roast dinner. Just like all things, the renovation and the flu and cold in the family had the best of me, and I haven't been doing much cooking and updating on the blog in the recent weeks. Updating things slowly.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjd90bphJ0NPQM8XQLJ3JXsToDFr4qFoFdDPApbxjv1DWj3VyB9VnZE2DUPW_yWoNqj6WDJOTbiggH0NROVYv-DAmrwKur-G9cTG1qQVs8UEiO33eYlerlQnHhjWCrsm7sTDey6pcOz7I/s1600/chocogingercobler2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjd90bphJ0NPQM8XQLJ3JXsToDFr4qFoFdDPApbxjv1DWj3VyB9VnZE2DUPW_yWoNqj6WDJOTbiggH0NROVYv-DAmrwKur-G9cTG1qQVs8UEiO33eYlerlQnHhjWCrsm7sTDey6pcOz7I/s400/chocogingercobler2.jpg" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">I made a </span><a href="http://www.taste.com.au/recipes/720/peach+gingerbread+cobbler"><strong><span style="color: #351c75; font-family: "Trebuchet MS", sans-serif;">ginger bread peach cobbler</span></strong></a><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"> using one of the recipes from Super Food Idea's Magazine, a simple food magazine with a lot of easy everyday recipes. This chocolate Ginger & Peach pudding / cobbler is just the adaption from that.</span><br />
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<strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Chocolate Ginger & Peach Pudding / Cobbler</span></strong><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">50g Dark Chocolate (Lindt's 70% Cocoa with Ginger)</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">50g Milk Chocolate</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">2 eggs</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 tbsp good cocoa powder</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">150g sour cream</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">200g SR flour</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1/2 tsp bi-carb soda</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">100g room temperatured butter</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">150g brown sugar</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1/2 tsp ginger powder (The ginger flavour from Lindt's is pretty strong, if use normal dark chocolate, use a bit more ginger powder)</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">815 can of sliced peaches</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Cream butter and sugar.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Beat in eggs, one by one.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Melt chocolates with sour cream, let it cool to room temperature.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Mix the wet ingredients together, mix well.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Sift in the dry ingredients.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">grease a baking dish, I used my 10" ceremic quiche dish.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPUtrRpsceDybtjNpiwNI8BzEyD3cciR8NF1hCYs4rrA8xGWzGEGuJYz_PugBgV7gCAOwna0BwhvWNRti34NYAKPi-DEOTGlEvBYVhs6D94xKaj2BScRVZqHXPlEU08QE5PZJeDRMXfY/s1600/chocogingercobler.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPUtrRpsceDybtjNpiwNI8BzEyD3cciR8NF1hCYs4rrA8xGWzGEGuJYz_PugBgV7gCAOwna0BwhvWNRti34NYAKPi-DEOTGlEvBYVhs6D94xKaj2BScRVZqHXPlEU08QE5PZJeDRMXfY/s400/chocogingercobler.jpg" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Put in the peach slices (drained syrup).</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6tNphRC69OBPCxL6d8v-9Zfld3Gpoh_xqpGTmQNJ4l7VRt837_Y7FV88MaGUpe4mVOhhKmuYnR-mWzBC17_jrFYiDdGCno-8VUQFSNjWsd1k2VNxy-FQfaSgP6SbcRwKBEicrVtMLZTU/s1600/chocogingercobler1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6tNphRC69OBPCxL6d8v-9Zfld3Gpoh_xqpGTmQNJ4l7VRt837_Y7FV88MaGUpe4mVOhhKmuYnR-mWzBC17_jrFYiDdGCno-8VUQFSNjWsd1k2VNxy-FQfaSgP6SbcRwKBEicrVtMLZTU/s400/chocogingercobler1.jpg" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Spoon on the batter. Bake in 190C oven for 30 - 38 minutes, dust with icing sugar.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggxzyjO2JvXzsZ3vgx0ce1svEKUHxCgJkZX9MPHM8GSQgkEtCH8OMkMcEklO_bWEFy_QFZmWsXC9ppW2r-PlkGAvjrJVr7VnIBuR-hlArHJD5rZTuHyBcUHXHbOEDyeVomFoWIgsO2meo/s1600/chocogingercobler3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggxzyjO2JvXzsZ3vgx0ce1svEKUHxCgJkZX9MPHM8GSQgkEtCH8OMkMcEklO_bWEFy_QFZmWsXC9ppW2r-PlkGAvjrJVr7VnIBuR-hlArHJD5rZTuHyBcUHXHbOEDyeVomFoWIgsO2meo/s400/chocogingercobler3.jpg" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Spoon out and serve with fresh double cream.</span><br />
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Ms Pink Piglethttp://www.blogger.com/profile/17408509849872320027noreply@blogger.com2tag:blogger.com,1999:blog-5844898117919575700.post-30953535293136751282011-08-24T06:16:00.000-07:002011-08-24T06:19:55.546-07:00Home Made Vanilla Honey Yoghurt<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">I have been making yoghurt for myself for a while, I like plain yoghurt, simple to make, can be used in cooking, dips and add a bit of fruit, coulis, jam, it's great for a snack.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">However, I have been having trouble converting my whole family into home made yoghurt, maybe sometimes, but not all the time. They are used to the sweet taste of flavoured yoghurts.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">So recently, I have been making Vanilla Honey Yoghurt for them, it's easy, and it has the natural taste and as many natural ingredients I can put in.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">It's simple.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwwjKI3PB2zHOehMKgxBdeBwa1sJ7s4xpS3QYlc3oMEfSbgQnVbAbwAbRtUQ-Lyocsj8iQlwvR0RUa5Ds4bDA4IlvrOzA3n2fUhMwQUSJAMAk1aMLkewnRvIkVpEV65Qz-uSzXpmoIt7M/s1600/vanillayoghurt1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwwjKI3PB2zHOehMKgxBdeBwa1sJ7s4xpS3QYlc3oMEfSbgQnVbAbwAbRtUQ-Lyocsj8iQlwvR0RUa5Ds4bDA4IlvrOzA3n2fUhMwQUSJAMAk1aMLkewnRvIkVpEV65Qz-uSzXpmoIt7M/s400/vanillayoghurt1.jpg" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 lt milk, full cream, good quality milk, it's always a good sign to tell if milk is really milk - some milk can't be made into yoghurt. Can we trust any products these days?</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">2 heap tablespoon of full cream milk powder</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 tsp vanilla essense </span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">3 tbsp white sugar</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 heap tablespoon of good quality honey</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">2 heap spoon of plain yoghurt (home made will be best, you know what's in there, otherwise try to get organic yoghurt, full cream. There are yoghurts sold in shops that will not make yoghurt)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwgo5Sv8yCGqZu5VxKFTvFgeMO6hsFm68-MOI8vuJBpjELV3oe0UZ2YR8ocl-SUtF0p3fO2J1VzFTobbztNcrH3FtUTwv6j6OzTHQ_0p1ShjEOMub5pNa3_kD1hU3eIBmminZ7vkbQxec/s1600/vanillayoghurt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwgo5Sv8yCGqZu5VxKFTvFgeMO6hsFm68-MOI8vuJBpjELV3oe0UZ2YR8ocl-SUtF0p3fO2J1VzFTobbztNcrH3FtUTwv6j6OzTHQ_0p1ShjEOMub5pNa3_kD1hU3eIBmminZ7vkbQxec/s400/vanillayoghurt.jpg" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Bring the milk to boil and then reduce heat to a slow simmer, let it simmer for 15 minutes.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Let milk cool to around 110F or 43-45C, add to the mixture of milk powder, vanilla, sugar and honey, stir through till smooth, and let sugar dissolve, add the room temperatured plain yoghurt to the milk mix.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">I use my trust worthy thermo pot to keep the yoghurt warm over night, it can be a slow oven of 43C (110F).</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Usually it takes 7-8 hours, the yoghurt will set in pot, and leave it at the back of the fridge to cool. If it's left in a warm spot, yoghurt culture will keep multiplying.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Ready to be consumed when it's chilled!</span>Ms Pink Piglethttp://www.blogger.com/profile/17408509849872320027noreply@blogger.com1tag:blogger.com,1999:blog-5844898117919575700.post-42882188122498902022011-08-22T05:18:00.000-07:002011-08-22T05:18:37.225-07:00Very Rich Dark Chocolate Glazed Tart with Profiteroles - Epicurious<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">I made it a while ago and didn't have time to post it.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Since Febuary this year, we have been talking to the builder, the draftman and the pool builders, and kitchen makers to negotiate our home renovation. Although cooking is stress relief for me, sometimes, I just didn't have the energy any more after going around and look at different colours of paint, designs and spending whole afternoon in the hardware stores.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_DzO4xb_BpphkqJib9Pmhn1qdLYBOHp_NFzuCHdFBMkIvt74dToaI6MeWocdsvx7Mm1f9bsHcZRX5TGLGDhK1GrRCW_pWWj0yZk2f-hJD6n8ZHxYXCCxZ91tQCm0_3FJ1V9dCZIGsWAg/s1600/chocolatetartprofiterole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_DzO4xb_BpphkqJib9Pmhn1qdLYBOHp_NFzuCHdFBMkIvt74dToaI6MeWocdsvx7Mm1f9bsHcZRX5TGLGDhK1GrRCW_pWWj0yZk2f-hJD6n8ZHxYXCCxZ91tQCm0_3FJ1V9dCZIGsWAg/s400/chocolatetartprofiterole.jpg" width="400px" /></span></a></div><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">In a couple of week's time, I will be living without my kitchen, new one will be in, but old will be out. We are in the mode of packing, reducing pantries and fridge items, and all of the renovation dos and don'ts.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">I haven't put this tart on the blog before, it was a bit of reminder of our wedding cake, a big chocolate mud cake with profiteroles filled with chocolate creme pattiserie and lots of chocolate curls.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">A dark chocolate tart based on this recipe from Epicurious Website: </span><br />
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<a href="http://www.epicurious.com/recipes/food/views/Chocolate-Glazed-Chocolate-Tart-243610"><strong><span style="color: #351c75; font-family: "Trebuchet MS", sans-serif;">Chocolate Glazed Chocolate Tart</span></strong></a><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">The only thing I did different was using Arnott's Chocolate Ripple Biscuit instead of chocolate graham crackers (I'm not sure if I can find it here).</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-wLi4GXoiD575VKKtgCr4Wbuy2doNznwprMPMAf0blNcJ3Dxus7no8C7VHA477Rbd1GkMgILr2fhU48_SYb9zmAbBVY6yhjplDnrGj6FcNmRwgeEJP7NJxqSaHvl0i87WEVCItPRClt4/s1600/chocolatetartprofiterole1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-wLi4GXoiD575VKKtgCr4Wbuy2doNznwprMPMAf0blNcJ3Dxus7no8C7VHA477Rbd1GkMgILr2fhU48_SYb9zmAbBVY6yhjplDnrGj6FcNmRwgeEJP7NJxqSaHvl0i87WEVCItPRClt4/s400/chocolatetartprofiterole1.jpg" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Added profiteroles filled with vanilla creme pattiserie and drizzled with spun sugar, caramel to stick the profiteroles together.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Voila....</span><br />
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Ms Pink Piglethttp://www.blogger.com/profile/17408509849872320027noreply@blogger.com2tag:blogger.com,1999:blog-5844898117919575700.post-44315452934356035452011-08-17T02:53:00.000-07:002011-08-17T03:04:25.475-07:00Chocolate Walnut Cake with Strawberry Butterscotch Sauce<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">This were made last weekend? I bought some strawberries from the sales rack, not the best quality, but it's so nice on desserts, and I've promised the children something chocolate. I was playing around with a couple of things, and as usual, chucking in bits and pieces from the pantry, and I got this:</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"></span><br />
<strong><span style="color: #a64d79; font-family: Trebuchet MS;">Chocolate Walnut Cake with Strawberry Butterscotch Sauce</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Wd_MbuPX2ZiT5qESeWmQo8WwRVW8us4tqwWqQH5m-8NVnFcvYrE14oXcE7wA0roVT4mdo5g73B7Czd8OOaHonosbVrnUsjBWVqJPxSn2i4d1eq6-sm2UbSSi3C9BeonddYLI0r4kVt0/s1600/chocolatewalnutcakestrawber.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Wd_MbuPX2ZiT5qESeWmQo8WwRVW8us4tqwWqQH5m-8NVnFcvYrE14oXcE7wA0roVT4mdo5g73B7Czd8OOaHonosbVrnUsjBWVqJPxSn2i4d1eq6-sm2UbSSi3C9BeonddYLI0r4kVt0/s400/chocolatewalnutcakestrawber.jpg" width="400px" /></a></div><br />
<strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Cake:</span></strong><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">150g SR flour</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 tsp baking powder</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">100g walnut (lightly toasted in pan and grounded)</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">50g ground almond</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">50g butter</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">100g olive oil</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">100g white sugar</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">100g brown sugar</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">100ml cream</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">50ml milk (extra if needed)</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">2 whole eggs - Beaten</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 tsp cinnamon</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 tsp all spice</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">100g dark chocolate</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">50g cocoa </span><br />
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<strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Strawberry Sauce:</span></strong><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">80g cream</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">50g butter</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">150g strawberry</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 tsp cream sherry</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Juice from Half of a Lemon</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">50ml water</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">150g white sugar</span><br />
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<strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Method:</span></strong><br />
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<strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">For the Cake:</span></strong><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1. Heat up the cream to just boil with butter and pour over broken dark chocolate piece and white sugar, stir till smooth.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">2. Wait until cool a bit, add in brown sugar and eggs and mix well.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">3. Sift in flour, and spice mix together and mix well till smooth, mix in the nuts.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">4. Add in milk and stir through to check consistency, add a bit more if needed to be.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">5. Pre-heat oven to 190C and line and grease a 20cm cake tin.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">6. Bake for 1 hour and check if skewer is clean when stick in.</span><br />
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<strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">For the Syrup:</span></strong><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1. Make sugar syrup with water and white sugar.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">2. Add Strawberry and cook till liquid is pink. Add Lemon juice</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">3. Add sherry.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">4. Take strawberry out, add butter, stir through till mix well.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">5. Add cream and cook till creamy and mix through.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">To serve: Add sugar strawberry on top of cake and pour sauce around cake.</span><br />
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</span>Ms Pink Piglethttp://www.blogger.com/profile/17408509849872320027noreply@blogger.com2tag:blogger.com,1999:blog-5844898117919575700.post-33687766222432752112011-08-10T03:29:00.000-07:002011-08-10T03:30:32.048-07:00Brioche with A Espresso Chocolate Cake Twist<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">A cakey bread or a bready cake? </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQAxe54qviMsoc3ERge-2UYmW4EjmZ4J0i5bKug4CP_UWuIV9i8r7iuP38zVp5e0a9CZiwlhgNUCNiTZSaVgRMCXZZ6F_HlV9o9uyiaFLAL85ScyxYN-qRtEbgE0jH5GASAoieh8LYWeo/s1600/CoffeeBreadMuffin2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQAxe54qviMsoc3ERge-2UYmW4EjmZ4J0i5bKug4CP_UWuIV9i8r7iuP38zVp5e0a9CZiwlhgNUCNiTZSaVgRMCXZZ6F_HlV9o9uyiaFLAL85ScyxYN-qRtEbgE0jH5GASAoieh8LYWeo/s400/CoffeeBreadMuffin2.jpg" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Something I did when I can't decide what to bake.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Bread or cake....</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJdaHGYhtRJvJVvKe8uilEnBSHEnfA_MZS6oSS6T2D7Z35oT1w3awD6UMXo0xFdfa5ZfTtyGab3rFqwmUsxMlilBjBMFCHc5WZeQ3ZDHf20EfScp2ecQWXVa8Ooek0f77Qz2z_iMNX9Y/s1600/CoffeeBreadMuffin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJdaHGYhtRJvJVvKe8uilEnBSHEnfA_MZS6oSS6T2D7Z35oT1w3awD6UMXo0xFdfa5ZfTtyGab3rFqwmUsxMlilBjBMFCHc5WZeQ3ZDHf20EfScp2ecQWXVa8Ooek0f77Qz2z_iMNX9Y/s400/CoffeeBreadMuffin.jpg" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">This is done on a sheet of brioche dough, I used whole egg with milk so it's a bit toned down simple brioche, and a layer of espresso chocolate butter cake batter, rolled up and cut into scrolls, proofed again and baked into little cup cakes.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Brushed on a bit of egg wash on the bread sheet.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcjx9SE_J_KB4q4xn6GViyvKkn757hdAnFazIgB2cPPy1wEtUloFkFA9kh9KFBgI_8tiQvPN_khp4Vr40aO10Gw-yYwgUeQAEpe8o8J0GwkBrNw-HIa_2lDThZRLnNuaDe2hoIzfWaEgU/s1600/CoffeeBreadMuffin3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcjx9SE_J_KB4q4xn6GViyvKkn757hdAnFazIgB2cPPy1wEtUloFkFA9kh9KFBgI_8tiQvPN_khp4Vr40aO10Gw-yYwgUeQAEpe8o8J0GwkBrNw-HIa_2lDThZRLnNuaDe2hoIzfWaEgU/s400/CoffeeBreadMuffin3.jpg" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">So, do you call it a cake, or a bread roll?</span>Ms Pink Piglethttp://www.blogger.com/profile/17408509849872320027noreply@blogger.com4tag:blogger.com,1999:blog-5844898117919575700.post-88860722542588531402011-08-07T05:07:00.000-07:002011-08-07T05:07:33.931-07:00Poached Salmon with Creamy Rice and White Sauce<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">I love salmon, although it is a quite oily fish, every time we cook it, we end up eating quite a lot of it. So break it down to smaller portions, poaching rather than pan frying, is the way that we can try to be a bit more cautious with what we eat.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0hgPzJF6GrghNeNlxRA51RWykwSi3EIlkPHPNkcPRATET9RgKUDY15jEeYvb3gaJfm_sSMIL_YLTTG-YumRpoZVm3DnWxxL3y5eTWQ-OwPC0sSyHLy4OlMq7SLC5qUPIcPFqPgn3CA38/s1600/poachsalmonrice1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0hgPzJF6GrghNeNlxRA51RWykwSi3EIlkPHPNkcPRATET9RgKUDY15jEeYvb3gaJfm_sSMIL_YLTTG-YumRpoZVm3DnWxxL3y5eTWQ-OwPC0sSyHLy4OlMq7SLC5qUPIcPFqPgn3CA38/s400/poachsalmonrice1.jpg" t$="true" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">We have 2 big pieces of Atlantic salmon cutlets, around 700g. More salmon pieces can be used in the similar quantity of poaching liquid.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">To prepare the poaching liquid, I put:</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 cup vegetable stock</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 cup white wine</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">2 tbsp white wine vinegar</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">3 bay leaves</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">7-8 whole black pepper</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 onion</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 lemon (without skin)</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">salt</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">parsley stems</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">and enough water to cover the fish.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBaPd9l2k0Q8jY7LKAcHrgm1yYeT7I0C3E_RPKNT67e9zixut2-xm8NSULLutRXJ8lGbr_mIReLdpqrqxdtd5hvQyjeDZu18dQ7wQCHDeM_TOArpSJcVvqGYjDGlvJrVh2_sNn1Eveww4/s1600/poachsalmonrice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBaPd9l2k0Q8jY7LKAcHrgm1yYeT7I0C3E_RPKNT67e9zixut2-xm8NSULLutRXJ8lGbr_mIReLdpqrqxdtd5hvQyjeDZu18dQ7wQCHDeM_TOArpSJcVvqGYjDGlvJrVh2_sNn1Eveww4/s400/poachsalmonrice.jpg" t$="true" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Bring the poaching liquid to boil and then reduce the heat, poach the salmon in the lowest heat, for around 15-20 minutes, you shouldn't be able to see the liquid simmer. Once cooked, take the salmon out and break it down into chunks, take out of all the bones.</span><br />
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<strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Creamy rice:</span></strong><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">2 cup chicken stock</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">2 long grain rice (jasmine or basmati)</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 cup risoni</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 cup milk</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">salt and pepper to taste</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">grated parmesan cheese</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Olive oil</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Heat up olive oil in the sauce pan to cook rice, then add rice and risoni, stir till a bit fragrant and rice change a bit of colour. Add warm stock, slowly and keep stirring. Add warm milk, and salt and pepper. The process is a bit like making risotto, add a bit more stock than 2 cup depending on the rice. When almost cooked, add parmesan cheese and take the sauce pan off stove, close lid and let it sit for 10 minutes.</span><br />
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<strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">White sauce:</span></strong><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">A bit of something to add to salmon and rice, so it's not too dry. Just reduce some of the poaching liquid (it's already quite flavoursome) and add a bit of butter and cream.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm83cgn4KACTF8_-OG0-PgC_zyDqSmX1cY89UaAKNZb09iVQWPiLxJd5R-Q4rR0YwmEUjWWLS1oaHsEwxLFrPAX72M6zce8r14aJByi-4gOvHH4s5CBIZj60XzBFtRmiawqiOyQiTOv2M/s1600/poachsalmonrice2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm83cgn4KACTF8_-OG0-PgC_zyDqSmX1cY89UaAKNZb09iVQWPiLxJd5R-Q4rR0YwmEUjWWLS1oaHsEwxLFrPAX72M6zce8r14aJByi-4gOvHH4s5CBIZj60XzBFtRmiawqiOyQiTOv2M/s400/poachsalmonrice2.jpg" t$="true" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">My children are very fussy eaters and they are happy with this subtle flavoured dish.</span>Ms Pink Piglethttp://www.blogger.com/profile/17408509849872320027noreply@blogger.com1tag:blogger.com,1999:blog-5844898117919575700.post-53435789187088725822011-08-05T04:51:00.000-07:002011-08-05T04:51:40.224-07:00Cakey Chocolate Chip Cookies - Martha Stewart Recipe<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">I borrowed this cook book from the library, and it's full of wonderful cookie recipes. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpe54i5t1HYJZO9qisCv_YzvyBx8Sp01SNXIwr5ECswStnxd6b2Qng4xGbyYQWlLr8Xggbp0YcVbEK79D-7IqDEHuGNOJ7jnKFOF_Pk2fldvHt21H-iX3w7g06sgBwB8BvMJRh2CCEZy0/s1600/caketchocolatechipcookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpe54i5t1HYJZO9qisCv_YzvyBx8Sp01SNXIwr5ECswStnxd6b2Qng4xGbyYQWlLr8Xggbp0YcVbEK79D-7IqDEHuGNOJ7jnKFOF_Pk2fldvHt21H-iX3w7g06sgBwB8BvMJRh2CCEZy0/s400/caketchocolatechipcookies2.jpg" t$="true" width="400px" /></span></a></div><a href="http://www.amazon.com/Martha-Stewarts-Cookies-Stewart-Magazine/dp/0307394549"><strong><span style="color: #351c75; font-family: "Trebuchet MS", sans-serif;">Martha Stewart's Cookies</span></strong></a><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Please follow the link to the actual recipe.</span><br />
<strong><a href="http://www.marthastewart.com/354939/cakey-chocolate-chip-cookies"><span style="color: #351c75; font-family: "Trebuchet MS", sans-serif;">Cakey Chocolate Chip Cookies</span></a></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYEI7AQj8_kQFqmPn8YDR27RGBAsGUyPOmkwL95gXO5UqpumhPYsaX3n0ZVHkWjwhMvSMfk-hwfp_4327LfuVHFgQAXcZI5Fh9k5SHSusEIApgioOnYZ9PNgBjluliRm_xGUVb4I-Jr0/s1600/MScaketchocolatechipcookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYEI7AQj8_kQFqmPn8YDR27RGBAsGUyPOmkwL95gXO5UqpumhPYsaX3n0ZVHkWjwhMvSMfk-hwfp_4327LfuVHFgQAXcZI5Fh9k5SHSusEIApgioOnYZ9PNgBjluliRm_xGUVb4I-Jr0/s400/MScaketchocolatechipcookies.jpg" t$="true" width="400px" /></span></a></div><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Lovely cookies, and I'm addicted to Martha Stewart recipes!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWqMEof1qUGEoWpEkLCblX2RAQuOphZXlu7OYca-6egGNvWSQ4qNXYPjlWhK-d8dbFcwTSn2sDYEXn8MBOXbR15XnsRAwdFHZ_g0zpXsHieVb_JPf8lYGOZsrPNbUOKEfA7Y38b9IONM/s1600/caketchocolatechipcookies1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWqMEof1qUGEoWpEkLCblX2RAQuOphZXlu7OYca-6egGNvWSQ4qNXYPjlWhK-d8dbFcwTSn2sDYEXn8MBOXbR15XnsRAwdFHZ_g0zpXsHieVb_JPf8lYGOZsrPNbUOKEfA7Y38b9IONM/s400/caketchocolatechipcookies1.jpg" t$="true" width="400px" /></span></a></div>Ms Pink Piglethttp://www.blogger.com/profile/17408509849872320027noreply@blogger.com4tag:blogger.com,1999:blog-5844898117919575700.post-62536611623289853802011-08-03T02:12:00.000-07:002011-08-03T02:12:01.175-07:00Fudgy Double Chocolate Cake for Birthday<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Luke didn't get chocolate cup cakes to bring to school, so I promised him a very chocolate birthday cake. He's into simple things, so, a fudgy chocolate cake he chose from the library book <strong><span style="color: #351c75;">Epicure Chocolate</span></strong>. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEhh3Hael09nWlxCM9mwALwWp35f0_Z2ZtyxZIzHWIedKLiCs2HCgLvR151_ohGxvb5JuJ1AGPijyuCKIfRWnZyoLhPldVkZwIwuYqyPfd3aaH1JGhmHmZJAhCcGhAFxC8CvAXPUF9s4w/s1600/fudgybirthdaycake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEhh3Hael09nWlxCM9mwALwWp35f0_Z2ZtyxZIzHWIedKLiCs2HCgLvR151_ohGxvb5JuJ1AGPijyuCKIfRWnZyoLhPldVkZwIwuYqyPfd3aaH1JGhmHmZJAhCcGhAFxC8CvAXPUF9s4w/s400/fudgybirthdaycake1.jpg" t$="true" width="400px" /></span></a></div><strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Fudgy Double Chocolate Cake</span></strong><br />
<br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">120g butter</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">250g Lindt's dark chocolate 50% cocoa</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">2 cups self raising flour</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">2 eggs</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1.5 cup sugar (I used 1 cup white sugar, 0.5 cup brown sugar)</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">3/4 cup milk</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1/2 cup warm water</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1/2 cup cocoa powder</span><br />
<br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Preheat oven to 180C.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Beat egg with sugar until ribbony and at the meantime, melt chocolate and butter. </span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Mix the liquids once chocolate and butter cool a little, and add water and milk last.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Sift flour and cocoa powder together into a clean bowl, and then add to the liquid.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Fold and mix well. Line and grease a 20cm spring form tin (it's higher than normal cake tin) and bake the cake for 45 minutes. </span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">The cake might still be a bit gooey in the middle, that's fine. Cool and then chill in fridge before apply icing.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDDr8cOKAszdvNfgmsmsYE5NUXqigwQ4kObPrbxxiwxjPBsSlIBm-Hj0bmfg4Vkep7SA1_SrhkNMSCtMok189VLkCDK7YUPssWrgjrjEna40m6zM-OsE0dSINRQFWLsUgs2f_-d301Gc/s1600/fudgybirthdaycake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDDr8cOKAszdvNfgmsmsYE5NUXqigwQ4kObPrbxxiwxjPBsSlIBm-Hj0bmfg4Vkep7SA1_SrhkNMSCtMok189VLkCDK7YUPssWrgjrjEna40m6zM-OsE0dSINRQFWLsUgs2f_-d301Gc/s400/fudgybirthdaycake.jpg" t$="true" width="400px" /></span></a></div><strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Chocolate Ganache</span></strong><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">100g Lindt's dark chocolate 50% cocoa</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">100ml thickened cream</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">30g butter</span><br />
<br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Luke didn't like other icing, but I had to explain to him that with out another colour, I can't write on the cake... the yellow icing was the bit of left overs from his cup cakes...</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiru6vb0pvYYZSG_SmSywhn7PTG2f0-1Ej-d93Oz7loi2AtZ2CnU7Hyk8hUCuOQRIMOF0SY_4l46f81WjmCG17VxpesxEUBjg6u6kBjCS0HtwYg8sp4peDaCq-ZOo9gdyYKwTD3Zpll6Dg/s1600/fudgybirthdaycake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiru6vb0pvYYZSG_SmSywhn7PTG2f0-1Ej-d93Oz7loi2AtZ2CnU7Hyk8hUCuOQRIMOF0SY_4l46f81WjmCG17VxpesxEUBjg6u6kBjCS0HtwYg8sp4peDaCq-ZOo9gdyYKwTD3Zpll6Dg/s400/fudgybirthdaycake2.jpg" t$="true" width="400px" /></span></a></div>Ms Pink Piglethttp://www.blogger.com/profile/17408509849872320027noreply@blogger.com3tag:blogger.com,1999:blog-5844898117919575700.post-65530233664777834782011-08-01T05:28:00.000-07:002011-08-01T05:28:51.774-07:00Lemon Cup Cakes with Lemon Butter Icing<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">I told Luke's teacher that I would make some cup cakes to send to his school on his birthday.</span><br />
<br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Just some simple ones as there's no baking competition in the local school and kids appreciate tasty cakes. I did scratch the bottom of the barrel trying to find out what I can make when I was told, please do not send anything with chocolate or nuts due to allergy concerns...</span><br />
<br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">No chocolate, that's a bit harsh, considering, Luke doesn't like any other cakes apart from chocolate. Very occasionally, he'd take some vanilla cakes, but he's very very particular about fruits, dry or fresh in his cakes.</span><br />
<br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">He doesn't like them and he prefers smooth texture.</span><br />
<br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">But just butter cake, will that be a bit bland? </span><br />
<br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">As long as there's no chunks of fruit. We settled down on:</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZdml2V7h-zxqyKOJ1wgOwpQgjb5fua0mXFDoQoNR4NhIH9-f8K7uO2fSI5dzgpc8uXPR7OiXsSbaft62_-ytMayEcotg0n06kXoFcaEr4XLwSnVuM4Lw-iDaHplQ6gglju8QE_nMoGg/s1600/lemoncupcakesluke1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZdml2V7h-zxqyKOJ1wgOwpQgjb5fua0mXFDoQoNR4NhIH9-f8K7uO2fSI5dzgpc8uXPR7OiXsSbaft62_-ytMayEcotg0n06kXoFcaEr4XLwSnVuM4Lw-iDaHplQ6gglju8QE_nMoGg/s400/lemoncupcakesluke1.jpg" t$="true" width="400px" /></span></a></div><strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Lemon Cup Cakes with Lemon Butter Icing</span></strong><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #a64d79;"><strong>For 28 Cup Cakes</strong> </span></span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">(including the students in his class, his teacher, the teaching aid and his speech therapist)</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">3 cups of Self Raising flour</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1/2 tsp bicarb soda</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">200g salt reduced butter, room temperature</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">4 large eggs</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1.5 cup sugar</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 cup milk</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">very fine zests of 2 lemon</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Juice of 1.25 lemon</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1/2 tsp vanilla essense</span><br />
<br />
<strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Lemon Butter Icing</span></strong><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">50g butter</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">100g icing sugar</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1.5 tsp yellow icing</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Juice of 0.75 of lemon (juice of 2 lemons in total)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdkuUR3Zqor5Xd_4bxuSoFwZgJw2dBlLjBrBEk8uZPBCKSG-NEZynUb0dGwGKo_R9tTcsAwQltGfzf-tVSvvEGn2NvEIoiFGUBe12Q2sb9ruuxwarmd7j_Zv5HwRTz9ANrbgOYpEckuoQ/s1600/lemoncupcakesluke.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdkuUR3Zqor5Xd_4bxuSoFwZgJw2dBlLjBrBEk8uZPBCKSG-NEZynUb0dGwGKo_R9tTcsAwQltGfzf-tVSvvEGn2NvEIoiFGUBe12Q2sb9ruuxwarmd7j_Zv5HwRTz9ANrbgOYpEckuoQ/s400/lemoncupcakesluke.jpg" t$="true" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Pre-heat oven to 180C</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Cream butter and sugar, till light and pale, add in eggs, one by one, I used bench top mixer on high.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Add in room temperature milk and vanilla and whisk till well mixed.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Sift flour and bi-carb soda in another clean bowl and add to the milk butter mixture. Fold in well and add lemon juice and zest.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Share the batter in the cups and bake for 15-18 minutes, until it's turning a bit light brown.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Li71CMm_nN7S-HkyEwbO3je71kyBJaG0mHaUURL-UDuOkxRAFFBkOU3nIHL9ak5VdmDqmCiFXCSjlBw6CTGYG-76tFjXB-XLbXXYqSpjNGlvht05__r3qZnv7lGFe50uktK3wEyJFAs/s1600/lemoncupcakesluke2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Li71CMm_nN7S-HkyEwbO3je71kyBJaG0mHaUURL-UDuOkxRAFFBkOU3nIHL9ak5VdmDqmCiFXCSjlBw6CTGYG-76tFjXB-XLbXXYqSpjNGlvht05__r3qZnv7lGFe50uktK3wEyJFAs/s400/lemoncupcakesluke2.jpg" t$="true" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">For the icing, it's simple, just heat up lemon juice and butter, mix well and add in food colouring and icing sugar, till it's thick and glossy. Apply to cooled cup cakes and add on a bit of sprinkles...</span>Ms Pink Piglethttp://www.blogger.com/profile/17408509849872320027noreply@blogger.com2tag:blogger.com,1999:blog-5844898117919575700.post-65435434193925905262011-07-28T05:45:00.000-07:002011-07-28T05:54:33.534-07:00Chocolate Roulade With Chocolate Cream Filling and Chocolate Glaze<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Lots of chocolate for the sponge roll....</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
<span style="color: #a64d79;"></span></span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">That's how we like it? Made it for the morning tea at work.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
<span style="color: #a64d79;"></span></span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Recipe adapted from Chocolate Indulgence Magazine.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
<span style="color: #a64d79;"></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL41pR4BFkykCaDEnd6eXtjP6x_bMBpo1OS9lau9j4obTb68g4YWihMkvPMWKEeP4KO9O7GF7S57dKcPcgLmuhP8UcmJEmer9jMlrQy2u1aQAXEuPG6-Pm3tcPhASwqpNkVhcAPTbXklE/s1600/chocolatejaffaspongeroll4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL41pR4BFkykCaDEnd6eXtjP6x_bMBpo1OS9lau9j4obTb68g4YWihMkvPMWKEeP4KO9O7GF7S57dKcPcgLmuhP8UcmJEmer9jMlrQy2u1aQAXEuPG6-Pm3tcPhASwqpNkVhcAPTbXklE/s400/chocolatejaffaspongeroll4.jpg" t$="true" width="400px" /></span></a></div><strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Sponge:</span></strong><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">2 eggs</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">75g caster sugar</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">45g cake flour</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">5g good quality cocoa powder</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">pinch vanilla salt</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">25g unsalted butter, melted</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
<span style="color: #a64d79;"></span></span><br />
<strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Filling:</span></strong><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">250ml cream</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 tsp vanilla essense</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">100g Lindt Dark Chocolate 100% Cocoa</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">100g Lindt Milk Chocolate Orange Creme </span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">25ml Water</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
<span style="color: #a64d79;"></span></span><br />
<strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Method:</span></strong><br />
<strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">The Sponge:</span></strong><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Preheat oven to 210C.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Grease and line a 15x30cms rectangular tin.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Beat egg and sugar over bain marie, until all sugar has dissolved and mixture ribbony, light and fluffy.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Sift together flour, cocoa and salt into the egg mixture, fold gently to create a light batter.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Mix a couple of spoons of batter into the melted butter, and then carefully fold the butter mix back into the egg mixture.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Pour the batter in the prepared cake tin, and smooth out.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Bake for 10 minutes or until it's just firm to touch. Remove from oven when ready.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Sprinkle a bit of caster sugar on a clean tea towel, lift the sponge still in baking paper and turn upside down and place the sheet sponge onto the tea towel, roll up and set side to cool.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
<span style="color: #a64d79;"></span></span><br />
<strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">The filling:</span></strong><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Whip the cream with vanilla till soft peak and set a side.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Melt the chocolate, and add water to make a smooth mass.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Fold a small amount of cream to the chocolate, and then fold chocolate back to the remaining cream, chill in fridge for 10 minutes.</span><br />
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<span style="color: #a64d79;"></span></span><br />
<strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Assembly:</span></strong><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Unroll the sponge, Evenly spread about half of the filling leaving a bit of gap along the long edge, carefully roll up.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKe01BwINzVdrNpp8Nm9EoMPrio2pVXrb37-_zuZFh4ZPwniI7Srb6xjgmgSNqI43Acg8npuBSTSzuTOeHFhzqkSX1MdDSYTs_FTzvOe3nOtyVHdtGVSuuwAupAqhEDxiUnt9CEEgHjv8/s1600/chocolatejaffaspongeroll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKe01BwINzVdrNpp8Nm9EoMPrio2pVXrb37-_zuZFh4ZPwniI7Srb6xjgmgSNqI43Acg8npuBSTSzuTOeHFhzqkSX1MdDSYTs_FTzvOe3nOtyVHdtGVSuuwAupAqhEDxiUnt9CEEgHjv8/s400/chocolatejaffaspongeroll.jpg" t$="true" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Chill in fridge for 10 minutes.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZ6o_bPwiyA4G0e2jhFNWKKsl1psjO50U_YM_egup7c6sDMoI2Q_90RWJ6tNoKJQuOjfs_yJqDa8xA1lFRp4kglQNwIgXmL_okD8vpDrVUCM8nHC4VkrhgeydDeOTpQN4TBJ8kHtrmlA/s1600/chocolatejaffaspongeroll3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZ6o_bPwiyA4G0e2jhFNWKKsl1psjO50U_YM_egup7c6sDMoI2Q_90RWJ6tNoKJQuOjfs_yJqDa8xA1lFRp4kglQNwIgXmL_okD8vpDrVUCM8nHC4VkrhgeydDeOTpQN4TBJ8kHtrmlA/s400/chocolatejaffaspongeroll3.jpg" t$="true" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Apply some of the left over cream fillings on the outside, and as finishing touch, I warm up the rest of the filling a bit to return it to a smoother glaze, let cool and drizzle over the roulade...</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Submitting this swiss roll - chocolate roulade to </span><strong><span style="color: #351c75; font-family: "Trebuchet MS", sans-serif;">Aspiring Bakers #9 - Swiss Rolling Good Times </span></strong>....Ms Pink Piglethttp://www.blogger.com/profile/17408509849872320027noreply@blogger.com2tag:blogger.com,1999:blog-5844898117919575700.post-30138191305091378312011-07-27T07:02:00.000-07:002011-07-27T07:02:27.163-07:00Fresh Fraisiers - July 2011 Daring Baker's Challenge<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">A fresh strawberry cream cake.... A lovely delicious challenge hosted by <strong><u>Jana</u></strong> from <strong><u><a href="http://www.cherryteacakes.com/"><span style="color: #351c75;">Cherry Tea Cakes</span></a></u></strong>.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">It would be a much more fun event or events for us had it been summer for us... part of the pain being in the south hemisphere is that we don't have the seasonal fruits as the north - strawberries can be found but quite expensive, so are other berries and summer fruit. After my first attempt, I realised I could've used kiwi fruit which we can find quite a lot in the supermarkets lately, but the second attempt never took place, Luke's birthday, school production, and Bianca's school production took most of our time, plus the house renovation....</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Apart from hubby, the children are not too keen on cream cakes, don't ask me why, but they are chocoholics, and whenever there's a chance to ask for a cake, it's always, chocolate cake, especially for Luke, chocolate mud, he wouldn't even take sponge.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">I didn't want to make the the cake too big, the fresh cream wouldn't keep. The </span><a href="http://thedaringkitchen.com/sites/default/files/u11/57_Fresh_Fraisiers-DB_July_2011.pdf"><strong><span style="color: #351c75; font-family: "Trebuchet MS", sans-serif;">original recipes for the challenge</span></strong></a><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"> can be found here:</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">First of all, I wanted to make a small heart shaped Red Velvet Strawberry Stack Cake....</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Red velvet for the Red strawberries, always wanted to make a red velvet cake.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2AL84enQJO7kCa57HjTDP9c9Zmi0pPXabvm4xt9zbhzPJkiwpp1lWPHgfArt6oMp1Gpt16-wV2CkO_fgGXYdScRcjT0WkpuxG_6E6AWn5dppTA9Y4GGhcU0Enamq36IP41rxQBNMJqg8/s1600/redvelvetfrasier3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2AL84enQJO7kCa57HjTDP9c9Zmi0pPXabvm4xt9zbhzPJkiwpp1lWPHgfArt6oMp1Gpt16-wV2CkO_fgGXYdScRcjT0WkpuxG_6E6AWn5dppTA9Y4GGhcU0Enamq36IP41rxQBNMJqg8/s400/redvelvetfrasier3.jpg" t$="true" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">I used the recipe by </span><a href="http://www.taste.com.au/kitchen/recipes/red+velvet+cupcakes+by+nigella+lawson,15436"><strong><span style="color: #351c75; font-family: "Trebuchet MS", sans-serif;">Nigella Lawson for Red Velvet Cupcakes</span></strong></a><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">, but changed the frosting to cream cheese frosting because of the Creme Fraisier...</span><br />
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<strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">FOR THE CUPCAKES</span></strong><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">• 250g plain flour </span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">• 2 x 15ml tbsp cocoa powder, sifted </span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">• 2 tsp baking powder </span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">• 1/2 tsp bicarbonate of soda </span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">• 100g soft unsalted butter </span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">• 200g caster sugar </span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">• 1 x heaped 15ml tbsp Christmas-red paste food colouring </span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">• 2 tsp vanilla extract </span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">• 2 eggs </span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">• 175ml buttermilk </span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">• 1 tsp cider vinegar or other vinegar </span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">• 2 x 12-bun muffin tins </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0n11MPooEPlyJfl6mwoInXtjI76Z8rxWgX-tIooyST0GhL7NJIu8bL4o54mpEsTfCJioEe_aJJC7cOqYrrwhrV8RjFHFIhqh2QaSoek_-sARrzkPy1l5oOIp9T8R4eVEKq4JWbknLYpY/s1600/redvelvetfrasier.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0n11MPooEPlyJfl6mwoInXtjI76Z8rxWgX-tIooyST0GhL7NJIu8bL4o54mpEsTfCJioEe_aJJC7cOqYrrwhrV8RjFHFIhqh2QaSoek_-sARrzkPy1l5oOIp9T8R4eVEKq4JWbknLYpY/s400/redvelvetfrasier.jpg" t$="true" width="400px" /></span></a></div><span style="font-family: "Trebuchet MS", sans-serif;"><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #a64d79;"><strong>CREAM CHEESE FROSTING</strong></span></span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">• 100g icing sugar (no need to sift if using a processor) </span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">• 250g cream cheese </span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">• 250g fresh cream</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">• 1 tsp lemon juice </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgePQqcmlvcqR6qF0uRLiPN_7pzTQHPDggqgUrT5RqL6zb_jlcwazKtaqTojs2XMrGUIIAOcr9Eu1gtxiwZXZES3BV8bqwmBdD5tXHjXCvh6yUyBOFSQx0XmKgDjufunSlsUPJ1L18_-yE/s1600/redvelvetfrasier1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgePQqcmlvcqR6qF0uRLiPN_7pzTQHPDggqgUrT5RqL6zb_jlcwazKtaqTojs2XMrGUIIAOcr9Eu1gtxiwZXZES3BV8bqwmBdD5tXHjXCvh6yUyBOFSQx0XmKgDjufunSlsUPJ1L18_-yE/s400/redvelvetfrasier1.jpg" t$="true" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">I made 4 small heart shaped cake for my strawberry stack and 6 big cup cakes using the Texax Muffin Tin.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtLLDLB05PyddwMMFY5NHnnsOVMkuahPrqvubYbkaLoEe7DTpFyXHt_Ck4xJEiaQCpnSv5K7C5Gn_FJIHtGUDYTndh59lLqzVVo-5ySTaiprEa917wz-_swZLNi4NAiEgGlhIzwlyk1_Y/s1600/redvelvetfrasier2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtLLDLB05PyddwMMFY5NHnnsOVMkuahPrqvubYbkaLoEe7DTpFyXHt_Ck4xJEiaQCpnSv5K7C5Gn_FJIHtGUDYTndh59lLqzVVo-5ySTaiprEa917wz-_swZLNi4NAiEgGlhIzwlyk1_Y/s400/redvelvetfrasier2.jpg" t$="true" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">It's very hard to line the cakes, as I found out they are pretty fragile so I couldn't slice them thinner as I planned... </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQFK5R04oos35YFHGEUwe6xhBKJUu7nfiYRb92wibvgaGp57OEwpjLOguTxwTa7xrpGC4Sr7lxZDMAJPX_mV93yKW1ubW29inuCmv3DQm4ACLctgCOQj2RiBqu9VWI41MNhEiQLL2BqYM/s1600/redvelvetfrasier4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQFK5R04oos35YFHGEUwe6xhBKJUu7nfiYRb92wibvgaGp57OEwpjLOguTxwTa7xrpGC4Sr7lxZDMAJPX_mV93yKW1ubW29inuCmv3DQm4ACLctgCOQj2RiBqu9VWI41MNhEiQLL2BqYM/s400/redvelvetfrasier4.jpg" t$="true" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">And I got a bit too ambitious stacking all the 4 cakes up....</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwkd2GhcHqz9eiQrcpvYZZfncxSmkgHyf2QN7zj8Kuw4N1krbs3seiYF9R6On2UnHOO7dkYzmQZ9zP48CDb_nTMqH9D1J-73_st7vtNZoI7pLupGFTQbELDv3AMKeGPaNsesy24kjRlPw/s1600/redvelvetfrasier5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwkd2GhcHqz9eiQrcpvYZZfncxSmkgHyf2QN7zj8Kuw4N1krbs3seiYF9R6On2UnHOO7dkYzmQZ9zP48CDb_nTMqH9D1J-73_st7vtNZoI7pLupGFTQbELDv3AMKeGPaNsesy24kjRlPw/s400/redvelvetfrasier5.jpg" t$="true" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">But thanks to Nigella, the flavour of the cake was really really good...</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVgmnsfEDvH4HYxv0wFeLlQfaevSik_clcWhU_VsoJJHRnjkSkfQjbMsg9oxg8iIKsr6nZtalDD5USPXz15px4mkxrGVIndFJULiTuUw4EVcd95pIUM9swxsklmYJYMzFDUe4GBtSvYRI/s1600/redvelvetfrasier6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVgmnsfEDvH4HYxv0wFeLlQfaevSik_clcWhU_VsoJJHRnjkSkfQjbMsg9oxg8iIKsr6nZtalDD5USPXz15px4mkxrGVIndFJULiTuUw4EVcd95pIUM9swxsklmYJYMzFDUe4GBtSvYRI/s400/redvelvetfrasier6.jpg" t$="true" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">And for the cup cakes... I brought them to the little get together with girl friend and got welcomed by her children...</span>Ms Pink Piglethttp://www.blogger.com/profile/17408509849872320027noreply@blogger.com3tag:blogger.com,1999:blog-5844898117919575700.post-55623944193660325612011-07-24T05:16:00.000-07:002011-07-24T05:16:42.882-07:00Chocolate Cupcakes with Orange Flavour and Ganache<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">I love Lindt's, all sorts of flavours of Lindt's. I know there are better chocolates, but within my budget, especially when they are on sales, it's good.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">The only thing is, when it goes on sales, you don't get the full flavour range, sometimes, however, it's a good time to sample the different flavours of chocolate and choose what to do with them.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">This time, Lindt's orange creme filled milk chocolate.</span><br />
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<strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Chocolate Orange Flavoured Cupcakes with Ganache</span></strong><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">makes 12 medium size cup cakes</span><br />
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<strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">For the cupcakes:</span></strong><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">75g Lindt's dark chocolate 70% cocoa</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">50g Lindt's orange creme filled milk chocolate</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 tbsp Cointeau</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">150g Self Raising Flour</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">2 tbsp dutch cocoa</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">2 eggs</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">100g softened butter</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">100ml room temperature milk</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZZpDqFdNIqnOOqPtkBV6z6StuwP9qczB3YCnY49kcmj-jnsK2T2o402MExlUJAbf4XqRgR5kI1Wz7EdBqZuXdjbnuCcztm1Z_qMmNT56C6MGh7HWdoVYNA-Vtzqyiu58_8vlFLBY-eW4/s1600/chocolate-cupcake060711.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZZpDqFdNIqnOOqPtkBV6z6StuwP9qczB3YCnY49kcmj-jnsK2T2o402MExlUJAbf4XqRgR5kI1Wz7EdBqZuXdjbnuCcztm1Z_qMmNT56C6MGh7HWdoVYNA-Vtzqyiu58_8vlFLBY-eW4/s400/chocolate-cupcake060711.jpg" t$="true" width="400px" /></span></a></div><strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">For the Ganache:</span></strong><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">30g Lindt's dark chocolate 70% cocoa</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">20g Lindt's orange creme filled milk chocolate</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">50ml cream</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">50g icing sugar</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">20g butter</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYRJmlJ3-86-V_J7958Oa0afBlTq87uSeU0viXfyrLV1ODMDwRUI6p-diNBp9N867PdPT3tkzZLpE9SHe_61U_v-UAmBiTbBtv6dvCmtCyIeDXCaDNviH8qulG2FVOvShGPOYrRMZcuI/s1600/chocolate-cupcake060711a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYRJmlJ3-86-V_J7958Oa0afBlTq87uSeU0viXfyrLV1ODMDwRUI6p-diNBp9N867PdPT3tkzZLpE9SHe_61U_v-UAmBiTbBtv6dvCmtCyIeDXCaDNviH8qulG2FVOvShGPOYrRMZcuI/s400/chocolate-cupcake060711a.jpg" t$="true" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Decorate with a few pink jewels or hundreds and thousands and chocolate sprinkles...</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFx8tqunyOr5sbYBPifpSnUZgS3qaaAMBVjuKpYLqXTyIUtR9xq_3Pw_kANsEEtHu_uIEAap2yI8wvcuY3pp3d5AGZiPRYdeHs72a1Fw6sQb3Y4NC3Ne-ZqrmAIfixsTLj7Fw5aS_xLk/s1600/chocolate-cupcake060711b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFx8tqunyOr5sbYBPifpSnUZgS3qaaAMBVjuKpYLqXTyIUtR9xq_3Pw_kANsEEtHu_uIEAap2yI8wvcuY3pp3d5AGZiPRYdeHs72a1Fw6sQb3Y4NC3Ne-ZqrmAIfixsTLj7Fw5aS_xLk/s400/chocolate-cupcake060711b.jpg" t$="true" width="400px" /></span></a></div><span style="font-family: "Trebuchet MS", sans-serif;"><br />
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<span style="color: #a64d79;"></span></span>Ms Pink Piglethttp://www.blogger.com/profile/17408509849872320027noreply@blogger.com2tag:blogger.com,1999:blog-5844898117919575700.post-52992893387398683542011-07-21T06:18:00.000-07:002011-07-21T06:18:45.061-07:00Moist Apple Rhubarb Loaf<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">It's a simple and moist breakfast or afternoon tea loaf, a cakey bread that takes minimum time to prepare.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQEbXunefSr8-WWN7r8E72dqE1WcqvrOaIhGl0ipSibAoxtrmbVTqm2UeTBOvtEAwX8N5WVWMUk8PxtrfcRzSfNpLhj2BjMrgp60xpl_wms7veoyURVoFapydmCQg1zCwqLL_ml2LdA8/s1600/appleruhbarbloaf2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQEbXunefSr8-WWN7r8E72dqE1WcqvrOaIhGl0ipSibAoxtrmbVTqm2UeTBOvtEAwX8N5WVWMUk8PxtrfcRzSfNpLhj2BjMrgp60xpl_wms7veoyURVoFapydmCQg1zCwqLL_ml2LdA8/s400/appleruhbarbloaf2.jpg" t$="true" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">First of all, make the rhubarb compote.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Use 50g sugar and half of cup of water to make a simple syrup, add sliced rhubarb, about 3 stems. </span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Peel and clean and dice one large Granny Smith apple and add 20g of sugar and a tsp of cinnamon sugar, half tsp of vanilla to coat and set a side.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Add rhubarb compote to apple and mix well once it's cooled a little.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb93glFHEJMHuy-sZuotPXJRL0O-0BXq7h2tLjnCPjCSsk-5zUBYA2ujNEgw7tmVJ0aodmI-VeJd6gUlfEeoEuX5oBC_tagAA85iXr-vyIfNcyzqRiLqkpoDEhIcy6wNEHyQiWyEYrjhU/s1600/appleruhbarbloaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb93glFHEJMHuy-sZuotPXJRL0O-0BXq7h2tLjnCPjCSsk-5zUBYA2ujNEgw7tmVJ0aodmI-VeJd6gUlfEeoEuX5oBC_tagAA85iXr-vyIfNcyzqRiLqkpoDEhIcy6wNEHyQiWyEYrjhU/s400/appleruhbarbloaf.jpg" t$="true" width="400px" /></span></a></div><strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">For the loaf:</span></strong><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">100g butter, room temperature</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">80g sugar</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">300g SR flour</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">100ml Milk</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">100g sour cream</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">2 eggs</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1/2 tsp bi-carb soda</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Cream butter and sugar till light and fluffy, beat in eggs, one by one. add milk and sour cream, beat till smooth, sift in flour and bi-carb soda, fold in apple chunks and and rhubarb compote.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Sprinkle the top of the loaf with extra cinnamon sugar.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Bake in 190C oven (pre-heated) for 40-50 minutes, till skewers come out clean. Cool a little on rack, slice best serve it warm with cream, or toast, serve with butter.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEostil2TMn-DgMHHLBOPnqog_tzxJEBvo9rYVNFQK4NnTETjLLS0viMR-AeoxsLKHoq6LK4eWARh0UYdQyKaufJdm0bec_UhBhLkEe8RHrYZRLatycTCfrfaLt7m6DdfUW4e61fAUsFI/s1600/appleruhbarbloaf1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEostil2TMn-DgMHHLBOPnqog_tzxJEBvo9rYVNFQK4NnTETjLLS0viMR-AeoxsLKHoq6LK4eWARh0UYdQyKaufJdm0bec_UhBhLkEe8RHrYZRLatycTCfrfaLt7m6DdfUW4e61fAUsFI/s400/appleruhbarbloaf1.jpg" t$="true" width="400px" /></span></a></div>Ms Pink Piglethttp://www.blogger.com/profile/17408509849872320027noreply@blogger.com5tag:blogger.com,1999:blog-5844898117919575700.post-53670807250963911862011-07-19T05:42:00.000-07:002011-07-19T05:42:42.932-07:00Crisp Cocoa Cookies with Chocolate Chips - Epicure ChocolateMy girl friend who has been on Maternity Leave called me for a meeting during the school holidays. She and her baby has some story time at the local library so we went over there to meet her.<br />
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Children love books so it's alright for them to spend the time there without getting bored. And of course, I found some books I'd like to borrow (I'd love to own them) so this is one of them, <a href="http://www.bookworm.com.au/Book/Chocolate-(Epicure)-9781921190308.aspx"><strong>Epicure Chocolate</strong></a>.<br />
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Luke asked me to make the Crisp Cocoa Cookies out of the recipe book, he said he will want them for snacks for school lunch boxes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfHWcl9t7aoDN7KrZEwkMcgVnSxQ2Bo28WxTMmPLZmw1qcEM0IWa4CJJPeRkAhRJLNk7BzCJ3MqJYGFiP9k78gXzhQMVlc34LJH9p1oI10CiJ5PCtzgGQo-1fgvcffOKLII_hJw-DRKE/s1600/epicurecocoachipcookies3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfHWcl9t7aoDN7KrZEwkMcgVnSxQ2Bo28WxTMmPLZmw1qcEM0IWa4CJJPeRkAhRJLNk7BzCJ3MqJYGFiP9k78gXzhQMVlc34LJH9p1oI10CiJ5PCtzgGQo-1fgvcffOKLII_hJw-DRKE/s400/epicurecocoachipcookies3.jpg" width="400px" /></a></div>So here I was, till 10:00pm, baking cookies. Lucky it's an easy one.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAmFZeQwIKf87ASKAP0nJ2tmbNo7S5NgkbIrm_vpJG33wm1LQekq6N8DbB1XJG97iEqoj1NnyqBfpKxZ6-k4B3bAbWSxjUbN1X9w0W0yfseCEgvY_HPsrm_r1BuBDP8BgIIct2llgzrAs/s1600/epicurecocoachipcookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAmFZeQwIKf87ASKAP0nJ2tmbNo7S5NgkbIrm_vpJG33wm1LQekq6N8DbB1XJG97iEqoj1NnyqBfpKxZ6-k4B3bAbWSxjUbN1X9w0W0yfseCEgvY_HPsrm_r1BuBDP8BgIIct2llgzrAs/s400/epicurecocoachipcookies.jpg" width="400px" /></a></div><strong>Epicure Crisp Cocoa Cookies with Chocolate Chips </strong><br />
(only half of the recipe)<br />
125g softened butter, unsalted<br />
1/2 cup castor sugar<br />
2 tbsp brown sugar<br />
a drop of vanilla<br />
1 cup plain flour<br />
1/2 tsp baking soda<br />
2 tbsp dutch cocoa<br />
100g chopped milk Lindt's chocolate (instead of the dark chocolate chips)<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Cream butter and castor sugar till pale and smooth, mix in brown sugar, whisk well.<br />
Add egg, whisk well till smooth, and add vanilla.<br />
Sift in flour, cocoa and baking soda, mix well, it's a soft dough, but dry, so mixing is not quick, and need to work with care, not over working the mixture.<br />
Fold in chocochips or chopped chocolate.<br />
Scoop out by spoon onto the lined baking trays.<br />
Bake in pre-heated 190C oven for 10-12 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEcr8nUajOlPQREz4S27wRDHbMMnRkwtkzs6F4WvY7DfK-R6sLASZ68_QtwjcJRcczLXI5qD-g3P8wvd4wcPtyUpNk22IbMUXX6PigmzWxJiBj-mpjl7KYC-v9ef08Xkd8DE68N0KTqs/s1600/epicurecocoachipcookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEcr8nUajOlPQREz4S27wRDHbMMnRkwtkzs6F4WvY7DfK-R6sLASZ68_QtwjcJRcczLXI5qD-g3P8wvd4wcPtyUpNk22IbMUXX6PigmzWxJiBj-mpjl7KYC-v9ef08Xkd8DE68N0KTqs/s400/epicurecocoachipcookies2.jpg" width="400px" /></a></div>Happy children.Ms Pink Piglethttp://www.blogger.com/profile/17408509849872320027noreply@blogger.com1tag:blogger.com,1999:blog-5844898117919575700.post-9321172903242016262011-07-18T05:49:00.000-07:002011-07-18T05:49:06.353-07:00Our Love for Sausage Rolls - Classic Sausage Rolls<span style="color: #a64d79;"> </span><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">I must say Australian food is heavily influenced by English food. Footie pies, sausage rolls, and I can hardly imagine a cocktail style party without party pies, and sausage rolls, especially, children's parties. I have been watching a bit of Masterchef USA on Youtube and giggled with hubby when I saw Gordon Ramsay quickly demolished the big sausage roll from one of the contestants.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">I prefer to make mine from scratch, when time is short, I'd use frozen puff pastry from the shop, but it's nice to use the home made pastry, cheaper, more flakey and easier to work with.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">So the sausage rolls start with the trust worthy </span><a href="http://www.lifestylefood.com.au/recipes/15350/rough-puff-pastry"><strong><span style="color: #351c75; font-family: "Trebuchet MS", sans-serif;">Rough Puff Pastry, recipe from Maggie Bear</span></strong></a><strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">.</span></strong><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">For the amount of sausage rolls I'm making, I only need a portion of the recipe. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRljL2G3eYdZ4JgdEtZafiCJxbxAbFPlCa-okw0PUg4zSLgkEeuu0Md09mYyZkLOXrOFIu7-QQOdpcL1LpyKiEBmHT76Jbg2nhOQMjdleJWEsv7hwWIvlZ8l9_mZBXLShY0R2YNfdAJFM/s1600/sausagerolls5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRljL2G3eYdZ4JgdEtZafiCJxbxAbFPlCa-okw0PUg4zSLgkEeuu0Md09mYyZkLOXrOFIu7-QQOdpcL1LpyKiEBmHT76Jbg2nhOQMjdleJWEsv7hwWIvlZ8l9_mZBXLShY0R2YNfdAJFM/s400/sausagerolls5.jpg" width="400px" /></span></a></div><strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Home Made Classic Sausage Rolls</span></strong><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Make 4 long sausage rolls, cut into 20 1" serving portions</span><br />
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<strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Rough Puff Pastry</span></strong><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">120g plain flour</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">120g butter</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">60ml icy water</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1/3 tsp salt</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Extra flour to work with.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Dice cold butter into small cubes, like pea size. </span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Mix salt and flour and put butter on top, add icy water and make a rough dough.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Make sure everything stay together and work the dough on a floured bench top with a rolling pin, roll out into as close to rectangle as possible, to about 1/2cm thick - it will be rough.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Q3qubkIQL_5r-4bSrgfdsBiBd6nlnjpUjXLnmOtvSjTYdBSQVlC_RGbpSWnDDYV37WOtYz9MHKKRNxdov5-1xW-V5FEm5KuTF1xIa0jseh09Gn0R7YwnN9a5oYGqFslB9r1_PmISPP4/s1600/sausagerolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Q3qubkIQL_5r-4bSrgfdsBiBd6nlnjpUjXLnmOtvSjTYdBSQVlC_RGbpSWnDDYV37WOtYz9MHKKRNxdov5-1xW-V5FEm5KuTF1xIa0jseh09Gn0R7YwnN9a5oYGqFslB9r1_PmISPP4/s400/sausagerolls.jpg" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Fold the dough sheet like folding letter, and roll out again, on floured bench top, and repeat the fold and roll again. Fold, put in cling wrap, and set it in fridge for roughly 15 - 30 minutes.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Repeat the whole process a couple of times, you will see the pastry getting more and more smooth.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Leave the pastry in the cling film and in the fridge whilst prepare the sausage roll fillings.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #a64d79;"><strong>Sausage roll fillings</strong>:</span></span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">200g beef mince</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">150g sausage mince</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">half of an onion</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">half of an apple, granny smith</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">splash of lemon juice</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">2 tbsp chopped pasley leaves</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">2 tbsp tomato ketchups</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 tbsp of Worcestershire sauce</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 egg (lightly whisked, leave 1/4 out for the egg wash)</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 medium size carrot</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">2/3 cup of bread crumbs (I usually make my own bread crumbs from the left overs of the loaves I made, so it's usually a mixture of sourdough, pain viennois, plain white bread etc)</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">salt and pepper to taste.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRI89yp0QvmvuBdKAQTTbuFtIJ2TtBeo-OAZeVLvjt3DI97SCn5O0joHhVmW9fy7uBPuOGVjEC2iS364Tjcs4JH4sgDyiwINzLDbWne1sHeZ4xY803GP6CfO3Utlila5BGv10YMdSngSw/s1600/sausagerolls1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRI89yp0QvmvuBdKAQTTbuFtIJ2TtBeo-OAZeVLvjt3DI97SCn5O0joHhVmW9fy7uBPuOGVjEC2iS364Tjcs4JH4sgDyiwINzLDbWne1sHeZ4xY803GP6CfO3Utlila5BGv10YMdSngSw/s400/sausagerolls1.jpg" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Use the food processor to blend everything together. Make sure the mixture is well blended and light and airy.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrHBsRKOS2qPGboPqN0xG6mxj6XTH6I8MhcenD1RjePxEn1-WwEZVarWXAqV8dHdQdoqy1ulHiwVMjOY9H4U8oJAoxy5c9rgTmKvM6oAwOoJDVkXa8IukUuQtTMwoDSvgY2UA8eGKD0nE/s1600/sausagerolls2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrHBsRKOS2qPGboPqN0xG6mxj6XTH6I8MhcenD1RjePxEn1-WwEZVarWXAqV8dHdQdoqy1ulHiwVMjOY9H4U8oJAoxy5c9rgTmKvM6oAwOoJDVkXa8IukUuQtTMwoDSvgY2UA8eGKD0nE/s400/sausagerolls2.jpg" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Roll out the pastry to quite thin, about 2mm thick (or if you prefer more pastry, just make a bit more and roll out a bit thicker), and a long rectangle.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Spoon the filling into the middle and roll - make sure the bottom of the roll has double layers.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD4w1QnvrBU8vt12Oi-O76ymKdaTtjgMnM_1gU7Pnyd2lx8_nWbWUx5rY7baQkko2bZhkNKbPUI17GGbJRrkG1wrSMiNpkOL_H3saVrflUuJ5YrIf0fSUs69v_1F3bo0DBYjYVUswFwEM/s1600/sausagerolls3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD4w1QnvrBU8vt12Oi-O76ymKdaTtjgMnM_1gU7Pnyd2lx8_nWbWUx5rY7baQkko2bZhkNKbPUI17GGbJRrkG1wrSMiNpkOL_H3saVrflUuJ5YrIf0fSUs69v_1F3bo0DBYjYVUswFwEM/s400/sausagerolls3.jpg" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Place on lined tray and brush on egg wash. Sprinkle on sesame seeds.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Bake in 190C oven for around 30 minutes or till pastry is puffed and golden.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwUNG6iT1D_31ESGlGysnsw4CwgP9gv4h88nB6UbVs2UnkhBDgsO8Pwk_WAcdca-mb4cng5CsCw2oG0r1dMU68_exVhHUSZZ7vM2FKvAWw2_GB2r0hc35Qft9R1aMwCzWjNCtFRbR7Vc/s1600/sausagerolls4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwUNG6iT1D_31ESGlGysnsw4CwgP9gv4h88nB6UbVs2UnkhBDgsO8Pwk_WAcdca-mb4cng5CsCw2oG0r1dMU68_exVhHUSZZ7vM2FKvAWw2_GB2r0hc35Qft9R1aMwCzWjNCtFRbR7Vc/s400/sausagerolls4.jpg" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Cut, and serve, with Ketchups, and this time, I made a bit of avocado dip use avocado, sour cream, salt and pepper and a splash of lemon juice.</span>Ms Pink Piglethttp://www.blogger.com/profile/17408509849872320027noreply@blogger.com0tag:blogger.com,1999:blog-5844898117919575700.post-51040674895213577332011-07-17T06:27:00.000-07:002011-07-17T06:27:21.899-07:00Individual Apple Upside Down Cake - Pudding<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">We only have Bianca around every second weekend, and that's usually the weekend I make some desserts after dinner.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">We love our sweets, but not the sizes of our waistline so we usually move the cakes and cookies to afternoon snacks, smaller portions and hopefully eating at a earlier time will help us burn some of those calories off.</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">It's winter, so out of abundance of fresh apples, I decided to make another apple dessert.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJK9ENdQy9nMsYdUR63vIpidJWv98CvPJa0LAJRObDxjo_rG2TxLBBQpyR9-XYszXdZvIaCnuq2kNha3Josei6X0yFXJ6KLPDZATWBHgYGBQGBsS4B_0114A9lUD76fkTL0xS0kxvkx1rN/s1600/applepudding2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJK9ENdQy9nMsYdUR63vIpidJWv98CvPJa0LAJRObDxjo_rG2TxLBBQpyR9-XYszXdZvIaCnuq2kNha3Josei6X0yFXJ6KLPDZATWBHgYGBQGBsS4B_0114A9lUD76fkTL0xS0kxvkx1rN/s400/applepudding2.jpg" width="400px" /></span></a></div><strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Individual Apple Upside Down Cake - Pudding</span></strong><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Make 6</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 large granny smith, braeburn or pink lady apple, skinned, sliced.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">6 tbsp sugar</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">2 tbsp water</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Place water and sugar in a small clean saucepan and slowly bring it to boil. Wait until caramel is getting a little bit blonde and add apples. Cook until apple slices are getting a bit transparent.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgE0xJL51hXVCQjDRbU5npfPm0GRXYKN429Xag2amv9u4ygAu3yh7iVQR3l9tvpg8dzZ3FwijnMGCT5on9BjYqABqcCrc4EKUp6LkJVD4P_RQrevmYwJwWpEU9_qVqoNHH3GAxKe7r6Dt5/s1600/applepudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgE0xJL51hXVCQjDRbU5npfPm0GRXYKN429Xag2amv9u4ygAu3yh7iVQR3l9tvpg8dzZ3FwijnMGCT5on9BjYqABqcCrc4EKUp6LkJVD4P_RQrevmYwJwWpEU9_qVqoNHH3GAxKe7r6Dt5/s400/applepudding.jpg" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Grease 6 ramekin moulds with a bit of butter. Share the apple with the caramel to each mould.</span><br />
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<strong><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">For the Cakes:</span></strong><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">80g softened butter</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">150ml milk</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">100g self rasing flour</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 tsp cinnamon powder</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 tsp vanilla essence</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">50g white bread crumbs</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">1 tbsp maple syrup</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">4 tbsp castor sugar</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">2 eggs</span><br />
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<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Cream butter and sugar until pale and fluffy. Beat in eggs, one by one.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Sift flour, cinnamon powder into another clean bowl.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Beat in room temperatured milk with the butter mixture and vanilla until smooth.</span><br />
<span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">add flour, mix well and fold in bread crumbs.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl7N9GWXYhsNxhqaOsZw__0f5ytjTyrkuB1jI9jFlxVCGb_MWccvsHNUi2gk1Fh2OaNuXcha10q6YILpSgCIoBDqDImtni-Ee3Z6SO5FCkCQOxRociyHxHpQjpBL3Qcfx9vk2HcEZFDWly/s1600/applepudding1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl7N9GWXYhsNxhqaOsZw__0f5ytjTyrkuB1jI9jFlxVCGb_MWccvsHNUi2gk1Fh2OaNuXcha10q6YILpSgCIoBDqDImtni-Ee3Z6SO5FCkCQOxRociyHxHpQjpBL3Qcfx9vk2HcEZFDWly/s400/applepudding1.jpg" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Share into the moulds and bake in 150C oven for 45 minutes.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcMMgM4uGTpN0ZOYPV_GO4Vt-fDkhUriREtb3ilmLD7usvieDHrJO9uhglrgR8wpFXsMGKRvrI2GDPXV0SHZ8popI68SAqeOpkjTKPH7WTelL7bjD898fgtXeAtBApBjK6oO7-w-Oq97Jh/s1600/applepudding3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcMMgM4uGTpN0ZOYPV_GO4Vt-fDkhUriREtb3ilmLD7usvieDHrJO9uhglrgR8wpFXsMGKRvrI2GDPXV0SHZ8popI68SAqeOpkjTKPH7WTelL7bjD898fgtXeAtBApBjK6oO7-w-Oq97Jh/s400/applepudding3.jpg" width="400px" /></span></a></div><span style="color: #a64d79; font-family: "Trebuchet MS", sans-serif;">Serve with whipped cream, or, chocolate mousse?</span>Ms Pink Piglethttp://www.blogger.com/profile/17408509849872320027noreply@blogger.com2