Ashling Guildmistress
15 years ago
Ashling Guildmistress
Mage
Eee That looks awesome!
Love it love it love it!! I wouldn't mind me a bit of that at all :D
yay I'm glad you like it MK! I'm especially proud of the rice balls, it's the first time I've ever made them :)
Ashlings' guildleader
15 years ago
Sat Oct 18 2008, 08:51pm
Ashlings' guildleader
Master of Obernewtyn
Ok especially for nef (although not exclusive)
SPECIAL NOTE: You have to start this recipe a day before you want to cook it
350g mixed dried fruit
2 cups (500ml) cold tea (something strong is always good ;) )
125g caster sugar
125g butter
1 egg
1 1/2 (225g) cups self raising flour
1 tsp mixed spice
Place the mixed dried fruit in a bowl with the cold tea. Cover and Leave over night.
The next day:
Preheat oven to 170*C. Grease a 25 x10 cm loaf pan.
Drain the dried fruit and discard the liquid. Place in a saucepan with the sugar, butter and 150ml of water. Bring the mixture to the boil, then reduce heat to low and simmer for 20 minutes. Allow to cool, then sift in the flour and mixed spice and add the egg, stirring well to combine.
Place in the prepared loaf pan and bake for 90 minutes or untill a skewer inserted into the cake comes out clean. If the top of the fruit cake is browning too quickly, cover with baking paper or foil. Cool for 20 minutes before turning onto a wire rack to cool completely. Slice and serve with butter.
Delicious August 2003 p138
that sounds absolutely awesome Agyllian.. tea cake mmmm
nice recipe agyllian. i might give it a try over the weekend.
Woohoo - tea and baking - an excellent combination!
15 years ago
Thu Jun 12 2008, 10:01pm
Here's a brilliant winter desert recipe ;D Lud, just reading this makes me drool...
Sweet Impossible Pie
1/2 cup plain flour
1 cup sugar
1 cup coconut
4 eggs
2 cups milk
2 teaspoons vanilla essence
1/2 cup jam (warmed)
Beat eggs separately.
Blend all ingredients (except jam), pour mixture into a buttered 10cm pie plate.
Swirl warmed jam through the mixture.
Bake in 180°C oven for 1 hour or until centre is firm.
Can serve with ice cream, cream or and/or custard.
Yum :D
ooooohhhhh, that sounds sooooo good!
Argh that looks sooo good Nef *drools*
you should have smelt it while it was cooking....
Ashlings' guildleader
15 years ago
Ashlings' guildleader
Master of Obernewtyn
Hmmmm it sure does smell good when it is cooking. Great cake nef. What type of tea did you use?
Just a plain ceylon orange pekoe.
I was thinking that you could make a good glaze for the cake by using the left over tea, instead of throwing it out, adding sugar, and reducing it in a saucepan until it's a syrup. I didn't do it, but it might be interesting. Usually to make such a syrup, you use equal parts liquid and sugar, bring to a boil, then simmer, stirring occasionally, until it thickens.
Ashlings' guildleader
15 years ago
Ashlings' guildleader
Master of Obernewtyn
That is a great idea nef, I'll definitely give that idea a go next time I make it.
Hooray! I can make profiteroles! I'll have to post a picture, but YAY!!
Now to perfect a croque en bouche! (profiterole pyramid)
Recipe:
Pastry Cream
2/3 cup sugar
1/3 cup all purpose flour
2 cups whole milk
4 large egg yolks
5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Cream Puffs
1/2 cup water
1/4 cup whole milk
1/4 cup (1/2 stick) unsalted butter
2 tablespoons sugar
1/4 teaspoon salt
3/4 cup plus 2 tablespoons all purpose flour
2 tablespoons unsweetened cocoa powder
4 large eggs
Glaze
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Preparation
For pastry cream:
Whisk sugar and flour in heavy medium saucepan to blend. Gradually whisk in milk, then egg yolks. Whisking constantly, cook over medium heat until cream thickens and boils, about 10 minutes. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer to medium bowl. Press plastic wrap onto surface. Chill pastry cream until cold and firm, at least 3 hours and up to 2 days.
For cream puffs:
Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Combine first 5 ingredients in heavy medium saucepan. Bring to boil, whisking until sugar dissolves and butter melts. Remove from heat. Add flour and cocoa all at once; whisk until smooth and blended (dough will form ball). Stir over low heat until dough leaves film on pan bottom, about 2 minutes. Transfer dough to large bowl; cool to lukewarm, about 8 minutes. Using electric mixer, beat in eggs 1 at a time.
Drop batter by teaspoonfuls onto prepared baking sheets in at least 64 scant 1-inch mounds. Using moistened fingertips, smooth any pointed tips on mounds. Bake puffs 20 minutes. Reduce heat to 350°F. Continue to bake until puffs are firm and beginning to crack and dry on top, about 23 minutes longer. Transfer puffs to rack. Using small knife or chopstick, poke hole in side of each puff near bottom to allow steam to escape. Cool puffs completely.
Spoon pastry cream into pastry bag fitted with 1/4-inch plain round tip. Pipe into each puff through hole in side.
For glaze:
Place 10 ounces chocolate in small microwave-safe dish. Microwave on high for 15-second intervals until beginning to melt; stir glaze until completely melted and smooth.
Dip bottom of 4 filled cream puffs into glaze. Arrange puffs, spaced about 1/4 inch apart, in square on plate. Dip bottom of 3 more puffs into glaze. Arrange in triangle atop first 4 puffs, pressing slightly so glaze holds puffs in place. Dip bottom of 1 more puff into glaze; place on top. Drizzle mound of puffs with some of glaze. Repeat with remaining cream puffs, forming 8 desserts. Refrigerate until glaze sets and holds puffs together, at least 1 hour and up to 1 day.
NB: I have a choux pastry recipe that I prefer, so i'll post it when i find it again...
Ashlings' guildleader
15 years ago
Ashlings' guildleader
Master of Obernewtyn
Definitely needs a picture ;D . I hope your colleagues appreciated it as much as I am in my mind lol. Was there any other serious competition at the bake off? It will be interesting to see what your preffered choux pastry recipe is.
Just for others reference 375F is 190C and 350F is about 175C
Oh, the bake off hasn't occurred yet! I was just practising.
I will say, however, that there was a LITTLE too much chocolate going on there - i skipped the cocoa in the pastry and next time i'll skip the chocolate in the custard - with dark chocolate on top, chocolate inside was a little rich. Otherwise, it went quite well! No complaints from my team at work!
Ashling Guildmistress
15 years ago
Ashling Guildmistress
Mage
Omf Nef that is awesome! We must get you to cook for us :D
oml! wow nef!! :D (lol your making my trying to resist chocca very hard.... ;) )
Ashlings' guildleader
15 years ago
Ashlings' guildleader
Master of Obernewtyn
mmmm delicious nef. Did the first place taste anygood? It looks ok, but I much prefer your croquembouche. Next time we need to make this a united effort and have us all send you a block of chocolate and 2 trays of profiteroles. Then we will make a giant croquembouche!
Oh dear. Dare I say that your croquembouche signature is more distracting than any Edwards out there? :P
I'm hungry.
It tasted soooooooooooo good....
And I attempted a chicken soup cheesecake today - photos later... (ashlings would get the joke)