|
Post by xstaceyx on Jul 7, 2008 21:49:55 GMT
you ask....i deliever: David Tennant Banoffee Pie (It's called that becuase it's sexy and you always want more, MORE, MORE!!!) Base: 6oz chocolate chip cookies 1/2 tsp ground cinnamon (optional) 3oz butter, melted Topping: 1 large tin of condensed milk 1 tsp chocolate powder (optional) 1oz caster sugar 1/2 pint double cream 1 large banana chocolate chips for decoration Crush biscuits and stir in cinnamon and butter. Press into base of a well-greased cake tin (around 8 inches). Chill, generally overnight, or at least for several hours. Immerse the can of condensed milk, unopened, into boiling water. Cover and boil for 3 hours, but do check it every 40 minutes and add more water if required, to cover the tin. After 3 hours, remove from the water and allow to cool completely before opening. Inside will be a soft toffee filling. Whip the cream with the chocolate powder and sugar until thick and smooth. Remove the biscuit base from the cake tin and empty the toffee mixture onto the base and spread. Chop the banana and spread over the toffee. Finish by spooning or piping on the cream and decorate with chocolate chips. ahh so thats why my base collapsed!!!! didn't tell me to leave it overnight! thanks very much for recipie.... 1 question...where do i get the 'David Tennant' for it from? haha!
|
|
The Doctor
Polythene
Dude....Chris totally farted!
Posts: 492
|
Post by The Doctor on Jul 7, 2008 21:55:01 GMT
I'll lend him to you....but only if you promise to take good care of him and make sure he washes behind his ears....
|
|
|
Post by xstaceyx on Jul 7, 2008 22:13:47 GMT
haha....is he good at washing up the dishes? speaking of the banoffee did anyone know the original spelling was banoffi?
|
|
|
Post by Stacey on Jul 9, 2008 18:24:54 GMT
[you]Creamy Chicken, Pasta & Asparagus Bake[/you] (serves 4) 250g Pasta (any shapes will work) 2tbsp Olive Oil 1 Red Onion 150g Chicken (Chopped) 1 Red Pepper Handful of frozen peas 1 Cup Chicken Stock 300ml Sour Cream 100g Asparagus Tips Oregano 125g Cheese (Grated) Oven = 180C 1. Cook pasta until tender and drain. 2. Heat oil in pan, cook onion until soft. Add chicken and cook for 3-4 minutes. Add pepper, peas, stock and bring to boil. Simmer for 5 minutes. 3. Add cream, asparagus and oregano. Cook until heated through. 4. Sppon half of chicken mixture into overproof dish (oiled). Top with pasta and then remaining chicken mixture. 5. Sprinkle cheese on top and bake for 30 minutes, or until cheese has browned. Serve with steamed veg.
|
|
|
Post by Chloe on Jul 9, 2008 18:26:21 GMT
it was very very scrummy
|
|
|
Post by Chloe on Jul 11, 2008 21:54:15 GMT
if you're trying to make the gordon ramsey Greek yoghurt with homemade honeycomb recipe and your honeycomb fails and looks like this: all gloopy and non smashable.. (i think combo of too much water, not enough glucose, not caramelly enough) then what you do instead is chill it, mix it into the yogurt and make Berry Sherbet Honey Pot! (aka honeycomb gloop! warning, rather sweet.... so the cream on top takes the edge off a bit)
|
|
|
Post by xstaceyx on Jul 14, 2008 15:28:17 GMT
Not sure where to post this but a cooking tip that i use which always cuts corners is when you need to grate chocolate to decorate puddings, get a flake and crush it up, saves the hassle of washing up the grater, especially if its one of them ones which are almost impossible to clean! Shall post a great simple recipie which love soon!
|
|
|
Post by Stacey on Jul 14, 2008 15:30:04 GMT
That would actually be very useful for the strawb tiramisu (my hand was covered in choc while doing this) but you need loads of choc. Still if we can find flakes on offer it might be worth it.
|
|
|
Post by xstaceyx on Jul 14, 2008 15:32:51 GMT
yeah i think sometimes you can get the multi-packs on offer, like 2 for something
|
|
|
Post by Soul Power on Jul 15, 2008 17:03:56 GMT
Jessica Hynes on tonight's episode. yay
|
|
|
Post by ludicrouslouisa on Jul 15, 2008 21:03:36 GMT
I actually made honeycomb. And it went honeycomby! (mostly.)
|
|
|
Post by xstaceyx on Jul 16, 2008 12:58:55 GMT
Choccie malt cruchie cookiesGorgeous cookies with a hint of chocolate and a crunchy texture Serves: Makes around 18-20 cookies, depending on how big or small you make them, i got 22 reasonably sized ones out of this mixture! Recipie:125g Butter 100g Brown sugar 1 tablespoon Golden syrup 1 medium sized egg, beaten 2 tablespoons of cocoa powder (for alternative cookies you can use: hot chocolate powder, malt drink powder in the same amount) 225g Self rasing flour 75g of Malt crunchie cereal (or shreddies, i used a supermarket own brand) - Lightly crushed Ok so... Preheat the over: Gas mark 4 - 350 F/ 180 CIn a bowl, beat together the butter, sugar, golden syrup and egg until light and fluffy. Sieve together the cocoa powder and flour and fold into the butter mixture with the cereal until a stiff mixture forms ( [glow=red,2,300]Caution[/glow]: this gets quite messy!) Shape into balls and arrange on a greased baking tray (i needed 2!) , spacing them apart, lightly flatten each biscuit down with the back of a fork. Bake in the oven for 12 - 15 Minutes, or until golden. And then enjoy..... these are lovely! especially fresh out oven! the chocolate is not too over powering either!
|
|
|
Post by Chloe on Jul 16, 2008 16:50:46 GMT
I actually made honeycomb. And it went honeycomby! (mostly.) what honeycomb recipe do you have please?
|
|
|
Post by ludicrouslouisa on Jul 16, 2008 21:04:33 GMT
Here: It is from the age, actually (Melbourne newspaper.) candyaddict.com/blog/2008/04/21/candy-recipe-honeycomb/#more-3089I didn't put any choc on cause I had none. Tip - if you can't get corn syrup...well, be careful with golden! That's what I used...and it was really hard because it says cook until its brown..but the golden syrup is already brown! (mine got a wee bit overcooked.) Maybe you could try glucose syrup.
|
|
|
Post by Chloe on Jul 16, 2008 21:20:41 GMT
oo ta, will try that soon.
|
|
|
Post by Chloe on Jul 18, 2008 21:03:29 GMT
Pavlova: serves sixmeringue - 3 egg whites 6 oz caster sugar
topping - 10 fl oz cream, whipped 12 oz soft fruits little icing sugarpreheat oven to 150C oiled baking sheet, lined with silicon paper. whisk egg whites until form soft peaks & you can turn bowl upside down without them falling out. then whisk sugar in bit by bit. spoon meringue onto baking sheet, creating circle about 8inch in diameter. spoon round blobs next to each other around circle, so they meet & create circle round edge. looks like this: put in oven, immediately turning down heat to 140C. leave for hour, then turn over off but leave pavlova in cooling oven to dry out. best tip is to make pavlova evening before you want to eat it and leave in oven overnight. next day, transfer to plate, spread whipped cream onto in hollow in middle. looks like this top with fruit (can dust icing sugar over if required) looks like this: cut into wedges and serve, don't forget to lick your plate
|
|
|
Post by ludicrouslouisa on Jul 18, 2008 21:34:02 GMT
Hey Chloe actually, if you want to make a pavlova (the traditional Australian/New Zealand way) you have to put vinegar and cream of tartar in the meringue so that it sits up really high like a cake and has a marshmallow centre. Although a regular meringue can work..it's just kind of flatter and crunchier.
|
|
|
Post by Chloe on Jul 18, 2008 21:36:22 GMT
my meringue was nice and marshmallowy chewy in the centre thank you very much, thats why you leave it in oven overnight, to create that it would've been higher as well but i did 2/3 recipe 'cos there's only 3 of us. usually its bigger.
|
|
|
Post by ludicrouslouisa on Jul 18, 2008 22:07:50 GMT
From ye Olde Wikipedia: "Pavlova is made by beating egg whites (and sometimes salt) to a very stiff consistency before folding in caster sugar, white vinegar, cornstarch plus vanilla sometimes, and slow-baking the mixture to create the meringue.[6] This makes the outside of the pavlova a crisp crunchy shell, while the interior remains soft and moist. The pavlova's internal consistency is thus completely different from that normally associated with meringue, having more of a soft marshmallow texture." Aha! And that's why it has that spongy texture in the middle like this: Completely different to a meringue. yes, I know it's pointless arguing about this...I'm sure yours still tasted good.
|
|
|
Post by Stacey on Jul 22, 2008 16:09:13 GMT
[you]Mini Vanilla Cheesecakes[/you]Serves 5 For the base: - 5 digestive biscuits (bashed)
- 50g butter
For the topping: - 200g cream cheese
- 3tbsp icing sugar
- Juice 1/2 lemon
- 1/2 vanilla pod (split)
- 300ml double cream
- fresh mint to garnish (optional)
1. Melt butter in a pan and then add the biscuits mixing well. Share out into 5 ramekins and place in the fridge to chill. 2. Put the cream cheese in a bowl and add the icing sugar and seeds from the vanilla pod and beat until smooth. Add the lemon juice and mix well. 3. In another bowl, whip the cream until it forms soft peaks then fold into the cream cheese mixture. 4. Spoon the cream cheese mixture into the ramekins. and garnish with mint. Can be served as it is or with fruit of your choice on top. We like mixed berries: or orange:
|
|