~tasha~
Age: 124
6568 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Golden orange punch ======================
Ingredients 2 litres apple cider 125g soft brown sugar ½ tsp grated nutmeg 3 x 2.5cm cinnamon sticks 6 whole cloves 300ml fresh orange juice 8 oranges, sliced Mint for garnishing
Method 1. Place apple cider, sugar and all the spices into a saucepan and heat gently for three minutes.
2. Add fresh orange juice and bring to a gentle boil for five minutes. Strain, cool and chill.
3. Serve with ice cubes and garnish with orange slices and mint leaves.
~tasha~
Age: 124
6568 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Orange raisin bread =======================
Ingredients
150g high protein flour 50g medium protein flour 40g brown sugar 4g or a pinch of instant dry yeast 20g Dutch Lady low-fat pasteurised milk 2tbsp orange zest 2tsp orange oil
Method 1. Mix everything together.
2. Then gather half a cup or equivalent to 20g orange juice and 20g Dutch Lady milk powder. Slowly add in milk and juice into the mix. Knead till elastic.
3. Then, fold in 20g of butter and continue kneading for about 15 minutes.
4. Proof for 40 minutes or until size doubles.
5. Then, fold in 50g of raisins into the dough. Flatten and shape accordingly.
6. Proof for another 40 minutes and bake in preheated oven for 10-15 minutes
1. Sift all dry ingredients together, add grated lemon rind.
2. Cut butter into the flour mixture and mix well with fingertips.
3. Add sherry to the egg yolk and beat together, then add to the mixture.
4. Mix well to form a smooth ball.
5. Grease a 28x18cm tin, place the pastry ball in the middle, and roll out the pastry evenly with the fingertips or using a small rolling pin.
Filling:
1. Arrange the apple slices in overlapping lines on the pastry base.
2. Mix the raisins, walnut and mixed peel together.
3. Gently put half of this mix on top of the apple slices. Sprinkle it with 1/2 tsp of cinnamon.
4. Beat the cream cheese and sugar in the electric cake mixer until light and creamy, add the eggs, continue beating until light and fluffy.
5. Add cream and lemon rind.
6. Fold in the flour, the rest of the mixed raisins, walnut and peel and the remaining 1/2 tsp of cinnamon.
7. Pour the whole mixture gently to the pastry base, and bake in a moderate oven at 180ºC for 45 minutes to an hour until a skewer inserted in it comes out clean.
Cut into serving slices and serve warm with vanilla ice-cream.
Tips:
1. Sherry is optional, though it does add taste and flavour to the pie. It gives such a nice aroma while baking in the oven.
2. When mixing the pastry and folding in the cheese filling, always apply it with TLC (tender loving care) if you do not want a compact pie!
3. Baking time various with different ovens - oven with rotary fan would require shorter time; alternatively microwave with dual convection oven could be used too.
4. There are many types of cream cheese, one of which is the Philadelphia Cream Cheese; and as for cream, whipping cream would give a lighter and softer texture.
5. This Cream Cheese Pie can also be served with whipped cream with some cinnamon and cocoa powder.
1. Sift all dry ingredients together, add grated lemon rind.
2. Cut butter into the flour mixture and mix well with fingertips.
3. Add sherry to the egg yolk and beat together, then add to the mixture.
4. Mix well to form a smooth ball.
5. Grease a 28x18cm tin, place the pastry ball in the middle, and roll out the pastry evenly with the fingertips or using a small rolling pin.
Filling:
1. Arrange the apple slices in overlapping lines on the pastry base.
2. Mix the raisins, walnut and mixed peel together.
3. Gently put half of this mix on top of the apple slices. Sprinkle it with 1/2 tsp of cinnamon.
4. Beat the cream cheese and sugar in the electric cake mixer until light and creamy, add the eggs, continue beating until light and fluffy.
5. Add cream and lemon rind.
6. Fold in the flour, the rest of the mixed raisins, walnut and peel and the remaining 1/2 tsp of cinnamon.
7. Pour the whole mixture gently to the pastry base, and bake in a moderate oven at 180ºC for 45 minutes to an hour until a skewer inserted in it comes out clean.
Cut into serving slices and serve warm with vanilla ice-cream.
Tips:
1. Sherry is optional, though it does add taste and flavour to the pie. It gives such a nice aroma while baking in the oven.
2. When mixing the pastry and folding in the cheese filling, always apply it with TLC (tender loving care) if you do not want a compact pie!
3. Baking time various with different ovens - oven with rotary fan would require shorter time; alternatively microwave with dual convection oven could be used too.
4. There are many types of cream cheese, one of which is the Philadelphia Cream Cheese; and as for cream, whipping cream would give a lighter and softer texture.
5. This Cream Cheese Pie can also be served with whipped cream with some cinnamon and cocoa powder.
~tasha~
Age: 124
6568 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Bananas with cinnamon coconut sauce =======================================
Ingredients 4 bananas ½ cup coconut cream 1½ cups coconut milk ½ tsp cinnamon, or to taste 2 tbsp sugar 1 tbsp cornstarch mixed in 3 tbsp coconut milk Mint leaves
Method 1. Peel the bananas and cut into quarters.
2. Steam the bananas in a covered steamer over a wok filled with boiling water.
3. Bring the coconut cream and coconut milk to a boil and stir in the cinnamon and sugar.
4. Give the cornstarch and coconut milk mixture a quick re-stir and add to the saucepan, stirring quickly to thicken.
5. Place the steamed banana pieces in individual serving dishes and pour the sauce over. Garnish with mint leaves and other fruit slices, as desired.
Note: You can replace the coconut cream with plain light cream.
Coconut milk, cream and cinnamon make a rich topping for steamed bananas. Feel free to add other Asian fruit, such as mangoes or starfruit.
Method 1. Use a cool bowl to whip cream until it is semi hard in consistency. Then chill it while you prepare the rest of the ingredients.
2. Beat the mascarpone cream with sugar until it is soft with a spatula or a wooden spoon. The final texture should be soft and shiny which means the sugar is diluted and has mixed well.
3. Break both eggs into a separate bowl. Add and fold the eggs bit by bit into the mascarpone and sugar mixture. Fold these two well together.
4. Now take out the chilled whipped cream and fold that into the mascarpone mixture.
5. Slice up your sponge cake and soak it in the espresso.
6. Pour the first layer of mascarpone mixture into a bowl.
7. Place the sliced and espresso soaked sponge cake on top of the first layer of masacarpone mix. Brush on some more espresso onto the sponge layer if you’d like (or in some cases, brandy or amaretto), depending on your taste.
8. Keep repeating the layers of mascarpone mix and soaked sponge cake slice until you almost reach the rim of the bowl.
9. While most people sprinkle some good cocoa powder atop the readied tiramisu, Chef Joe has an even better idea: simply chop up the leftover sponge cake into chunky bits.
10. Then simply sprinkle them on top of the tiramisu.
11. Now it’s ready to be chilled for a couple of hours until it becomes firm, before your guests arrive!
12. Before serving, sprinkle powdered sugar on top to make it prettier.
Method 1. Sift together plain flour and cornflour. Stir in Nestle Corn Flakes. Mix well and set aside.
2. Cream butter, sugar and vanilla essence until fluffy. Add egg and beat well.
3. Fold in flour mixture and mix well until soft dough forms. Roll dough into one cm thickness and cut into 3cm x 1.5cm rectangles. Place half a date on dough and roll.
4. Place dough on lightly greased baking trays, allow room for spreading and glaze with egg yolk.
5. Bake in preheated oven at 180ºC for 15-20 minutes or until golden brown. Remove from oven and let it stand for 20 minutes.
~tasha~
Age: 124
6568 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
English trifle ==================
Ingredients 1 vanilla Swiss roll 2 tbsps brandy (optional) 10 medium size strawberry ½ tbsp fresh lemon juice 2 tbsps sugar 1 packet strawberry flavour jelly crystals (88g) 400ml hot water (to melt the jelly crystals) ½ cup of fruit cocktail (optional) 200ml whipping cream ½ tsp cinnamon powder ½ tsp cocoa powder 2 tbsps roasted almond flakes
Method 1. Slice the Swiss roll into 1/4 inch thick and sprinkle the cut rolls with brandy, line them at the bottom of the deep round glass bowl (about 8” diameter). Leave aside for 15 minutes and then store it in the fridge for a further 15 minutes.
2. Clean and pat dry the strawberries. Cut each strawberry in three to four slices, add lemon juice and sugar and mix well.
3. Take out the trifle base from the fridge, line the second layer with the strawberry slices (in heart shapes) just above the cake base. Chop the extra strawberry slices coarsely and sprinkle them in the middle. Put aside.
4. In a pot, melt the jelly crystals in hot water; put aside for three minutes to cool without setting. Pour the jelly liquid into the trifle bowl and add the fruit cocktail (optional). Return the trifle to the fridge to set.
5. Whisk the whipping cream in a cake mixer or with hand-held electric whisk for three minutes or until it forms solid fresh cream. Take out the trifle and gently scoop the fresh cream to the top of it (you can also use a piping tool to make a pattern).
6. Sprinkle the cinnamon and cocoa powder on top of the trifle and lastly sprinkle the roasted almond flakes. It is ready to be served.
Tips:
1. A pound cake or sponge cake can also be used for the base.
2. You can put the trifle base into the freezer. This will prevent the jelly slipping through the cake base when adding the jelly.
3. You can line the base of the trifle with fresh strawberry slices without adding the sugar and lemon juice.
Ingredients 125ml milk 250ml coconut cream 125g white sugar 2 avocados, peeled and pitted 3/4 teaspoon lemon juice
Method 1. Puree the avocados, milk, coconut cream, sugar, and lemon juice in a blender until smooth.
2. Either use your ice cream machine or use the 'hand-made' method.
Note: There is no limit to your imagination when producing your favorite ice creams. And ice cream can be served with pan cakes, waffles, fresh fruit, lemon apples or even caramalised pineapples.
'Hand-made' method:
1. Make sure that the bowl is wide enough for the stirring and freezing process. Put your ice cream mixture into the bowl, chill in the fridge for up to two hours. If you are using a recipe that has cooked ingredients added, the chilling will take longer.
2. Then transfer the bowl to the freezer for about an hour. Check how much the mixture has frozen, it should have started to freeze at the edges but not through to the centre.
3. Beat the mixture until it’s creamy once again.
4. Put it back into the freezer for another half hour.
5. Remove again and beat with a whisk.
The mixture has to be beaten a total of three times while freezing in between.
6. Put the mixture back into the freezer for a final time until it is ready to eat.
This can take anything up to 30 minutes, depending on the quantity and type of ice cream you are making and how you like the consistency of your ice cream.
~tasha~
Age: 124
6568 days old here
Total Posts: 47628
Points: 0
Location:
United Kingdom, United Kingdom
Blueberry and strawberry tart ==============================
Ingredients
For the pastry: 120g butter 60g icing sugar 20g Dutch Lady full cream milk powder 240g plain flour a small egg or half of a large one
For the filling: 250g fresh or frozen blueberries 100g fresh strawberries 200g sugar 10g corn flour 10g potato starch a small cup of water
For the topping: 200g cream cheese 60g Dutch Lady mixed berries low-fat yoghurt 60g icing sugar an egg
Method For the pastry:
1. Cream butter and icing sugar until light and fluffy.
2. Add in flour and egg to form a dough (be careful not to over-beat).
3. Scale dough to 25-29g and press down onto a medium-sized tart mould. Allow to rest for 30 minutes in chiller.
4. Bake in preheated oven of 180oC for 25 minutes, remove from tin and let it cool.
For the filling:
Boil the blueberries, strawberries, sugar and water over low heat and cook for 40 minutes. Thicken with corn starch, potato starch and water and simmer until thickened.
For the topping:
Whisk cream cheese, yoghurt, icing sugar and egg until emulsified, keep aside for later use.
To assemble:
1. Assemble all three components by filling half of the tart crust with the berries’ jam. Drop in a spoonful of blueberries and top with 1-2 tablespoons of topping.
2. Garnish with more berries and bake in preheated oven of 180oC for 25 minutes.
3. Remove from mould tin and let it cool. Sprinkle some icing sugar on top for eye-pleasing effect.
