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Post by Stacey on Jun 3, 2008 19:47:06 GMT
Not us...no sir! Ok so here we have a thread for us to share recipes and food tips etc. Feel free to post pics of your culinary masterpieces. Contents: [you]Page 1[/you] Strawberry Tiramisu (Cheats & Non-Cheats) Tiramisu Ginger Cake Italian Pizza Dough [you]Page 2[/you] Toad In The Hole With Onions & Bacon Toad In The Hole (extra tips from others on page 11) Proper Gravy Little Cakes/Buns (Including Icing) [you]Page 3[/you] Panzanelle [you]Page 4[/you] The Doctor's Tuna Steaks Raspberry Cheesecake Baked Sea Bass With Peppers Pear Tartin With Star Anise Greek Yoghurt With Homemade Honeycomb Chocolate Chilli Cake [you]Page 5[/you] Crummy Biccy Cake [you]Page 7[/you] Lemon Souffle [you]Page 8[/you] Random Caramel Pseudo Brownies David Tennant Banoffee Pie [you]Page 9[/you] Creamy Chicken, Pasta & Asparagus Bake Berry Sherbet Honey Pot (aka Greek Yoghurt With Homemade Honeycomb gone wrong) Choccie malt crunchie cookies [you]Page 10[/you] Pavlova Mini Vanilla Cheesecakes Toffee Apples Chocolate Fudge Cupcakes Choc Chunky Monkey Muffins [you]Page 11[/you] Rainbow choc chip muffins [you]Page 12[/you] Scrummy Yummy Potatoes Carrot Cake Muffins [you]Page 13[/you] Coconut cake Louisa invented Nutella and Pears Cake [you]Page 14[/you] Roasted salmon with salsa verde [you]Page16[/you] White Chocolate & Strawberry Muffins Lemon and Pistachios Cake [you]Page 17[/you] Peanut Butter Cookies Jude's Summer Fruit BBQ Pudding [you]Page 19[/you] double chocolate fudge cake with white chocolate icing Chocolate buns with white chocolate cream cheese frosting
I'll start with a recipe me and Chlo tried after Eli mentioned it [you] Strawberry Tiramisu[/you] (Cheat's version apparently) 1 pack of lady fingers or trifle sponges 1 large mug of strong coffee, or espresso coffee if you have a coffee machine 2 medium sized pots of mascapone 1 cup of milk 1 large punnet of strawberries, cut into slices 100g of grated chocolate Drinking chocolate powder Soak the trifle sponges or fingers in the coffee. Whip the mascapone until fairly thin then gradually whisk in the milk. Arrange half of the sponges in to an oblong shaped dish and spread half of the mascapone on top of them. Sprinkle half of the chocolate and the drinking chocolate on top then add a layer of sliced strawberries. Repeat this all again, but remember when you put the final layer of strawberries on to add a little of the grated chocolate to put on top. Place this in the fridge for 2/3 hours or overnight as it's even more delicious the next day. It came out like this: and was very yummy. Although i should point out...grating chocolate is a messy business and should only be carried out by those who are willing to lick their hands clean afterwards
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Post by xstaceyx on Jun 3, 2008 20:28:38 GMT
You're one cruel woman Stacey!!! that looks gawjus!!
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Post by Chloe on Jun 3, 2008 20:35:02 GMT
mmm it was lovely! all gone now though
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Post by SanSiroBird on Jun 3, 2008 20:50:39 GMT
...So, this is the recipe for the Strawberry Tiramisù I usually go for:
. 1 box of Pavesini cookies . 6 eggs . 6 sugar spoons + other 2 or 3 sugar spoons to prepare strawberries. . 500 gr. of mascarpone cheese. . Strawberries (lots of!!!) . Lemon juice . 1 piece of a vanilla pod. . Limocello (optional).
Whisk egg-whites stiff with the bit of the vanilla pod in the bowl. Whip yolks with sugar and add stiff whisked egg-whites and mascarpone. Mix all up with vertical movements.
Wash strawberries and put half of them in a blender, add 1 or 2 spoons of sugar and add a bit of limoncello if you want to. Blend everything. Cut the other half of strawberries in pieces and add sugar and lemon juice to them. Mix them up.
Soak Pavesini in the strawberry juice and make a layer of them at the bottom of a baking tin. Put a layer of mascarpone cream on the Pavesini and then make another layer with strawberries in pieces Start again doing another layer of Pavesini soaked in strawberry juice, another layer of mascarpone cream and another layer with strawberries in pieces and so on, untill all the ingredients are finished. End with a mascarpone cream layer and decorate the surface with few strawberries and some whipped cream if you like.
Keep Tiramisù in the fridge for 2/3 hours before serving.
[you]Tiramisù[/you]
This is my recipe:
. 1 box of Pavesini cookies . Half mug of espresso (I use barley, as I can't drink coffee). . 400 gr of mascarpone cheese. . 4 eggs . 100 gr of sugar . 6 spoons of rum . 2 big squares of dark chocolate.
Whip mascarpone with yolks, sugar and 2 spoons of rum in a bowl. Add stiff whisked egg-whites and mix everything with vertical movements: mascarpone cream has to be very smooth, with no lumps.
Put water in the mug with coffee, some sugar and the spoons of rum left. Soak Pavesini in the coffee and make a layer of them at the bottom of a baking tin. Put a layer of mascarpone cream on the Pavesini and then make another layer with Pavesini soaked in coffee. Start again doing another layer of mascarpone cream and so on, untill all the ingredients are finished. End with a mascarpone cream layer and decorate the surface with grated dark chocolate.
Keep Tiramisù in the fridge for 2/3 hours before serving.
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Post by Chloe on Jun 3, 2008 20:53:40 GMT
i've been told to share my ginger cake recipe and afraid i work in ounces, so if you need grams - convert it yourself - 4 oz marge
- 6 oz golden syrup
- 2 oz black treacle <- if, like me, you don't have black treacle and don't want to buy it just for this recipe, do 8oz of golden syrup instead, it just makes cake a bit lighter
- 2 oz dark brown sugar <- can use caster sugar instead
- 1/4 pint milk <-or can use sour cream, or sour milk
- 2 eggs
- 8 oz plain flour
- 1 teaspoon bicaronate of soda <- if don't have, use self-raising flour instead of plain
- 2 teaspoons mixed spice
- 2 teaspoons ground ginger
8" tin, lined with greaseproof paper (or fairly deep oblong dish) Preheat oven to 160C ----- In a saucepan over a low heat, melt the marge, golden syrup, treacle and sugar. Meanwhile, beat eggs and milk together. Sieve the dry ingrediants into a bowl, make a well in the middle, pour in the marge/syrup/treacle/sugar mixture and whisk in (ideally with hand electric whisk). While whisking, gradually pour in milk and beaten egg mix. Once all mixed, pour into tin and cook for 45-60 mins. Check after 45 mins by either sticking a skewer in (if skewer comes out clean cake is done, if there's mixture attached it's not cooked yet) or by lightly pressing with tip of your finger (if cake surface 'bounces' back, it's done, if stays depressed it needs more cooking) When cooked, turn out onto cooling rack (keep it tin or wrapped up in foil to keep it fresh) looks like....
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Post by Ben on Jun 3, 2008 21:23:27 GMT
That looks YUUUUMMMMYYYYYY!!!!! But... as nice as that looks, I can't help but think of Peep Show...
"This is a fantastic night... I've become a military historian, and Jeremy's future happiness rests in my hands..." *Waiter arrives* "And I've got a Tiramisu! This is fucking amazing"
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Post by xuenilom on Jun 4, 2008 8:08:33 GMT
I want a Birthday cake from you Stacey... when it's my Birthday.
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Post by Rach on Jun 4, 2008 9:19:15 GMT
I'll have to try Chloe's ginger cake, I love ginger!
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Post by Chloe on Jun 4, 2008 10:31:34 GMT
I'll have to try Chloe's ginger cake, I love ginger! i'd offer to post some... but there's not much left
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Post by Rach on Jun 4, 2008 10:51:10 GMT
I'll have to try Chloe's ginger cake, I love ginger! i'd offer to post some... but there's not much left ;D Never mind, I shall attempt my own... might not be as good as yours, but I can only try!
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Post by mw on Jun 4, 2008 10:58:13 GMT
How are you all not really fat?
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Post by SanSiroBird on Jun 4, 2008 11:13:28 GMT
To Chloe: [you]PIZZA DOUGH[/you](Mostly) taken from www.averanapoli.it/inglese.htmThis site is not directed at professional pizza makers (this is not a commercial enterprise) but at those amateurs who want to learn the real way to make a pizza. Having clarified this we are now ready to put into practice what you have always desires to do, but as yet have not succeeded in carrying out Let's get down to business. Procure a large container (a very large saucepan will do) and add the following ingredients in the same order: - sea salt (fine) - yeast (dissolved in water) - water (in the absence of tap water or water containing too much chlorine use mineral water) - Plain flour (add a little at a time) - Olive Oil Remember to prepare the dough at least 2 hours before baking pizza. Put flour in a huge bowl or on a pastry board and make a well with it. Put in a little glass bowl, add a glass of tepid water and crumbled yeast, mix all up untill it all melted (someone add a little of sugar in it as well...). Melt salt in a glass of tepid water. Put melted yeast in the little hole on the top of the flour well, add salted water and olive oil and start kneading. Every now and then add other flour and the tepid water left. Keep on kneading untill the dough is smooth and soft, until it is sufficiently firm and does not stick to your hands. Leave it for minutes before dividing ti into balls then put the balls into wooden or plastic containers (with a little of flour poured on their bottom) cover them with a dump cloth and let them rise until they are ready to use (their volume has to get doubled), in a tepid and dry place (inside the oven is ok) untill the time to bake pizza. Here are some pics!To calculate the correct measures of the ingredients remember that for every litre of water you will need 2 kilos of flour and 60 grams of salt, the yeast, however, is not added in proportion to the amount of water or flour used. E.G. To obtain about 12 pizza dough balls, each one weighing about 250 grams, you will need 2 kilos of flour and 1 litre of water besides yeast and salt. For 4 pizzas for a 30cm of diameter. * Water - 600 ml * Flour - 1 kg * Yeast - 50 gr * Olive oli - 6 spoons * Salt - 30 gr
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Post by Chloe on Jun 4, 2008 11:23:59 GMT
oo cool, ta Eli we'll try that soon
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Post by Claire on Jun 4, 2008 12:17:36 GMT
I'm frustrated because I can't see any of these piccies
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Post by Chloe on Jun 4, 2008 12:21:30 GMT
I'm frustrated because I can't see any of these piccies thats odd but the ones from me and stace are all from my baking photo album on my facebook, so you should be able to see them there
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Post by SanSiroBird on Jun 5, 2008 11:22:14 GMT
Well, I found a recipe for the Toad in the Hole... I've got problems with the gravy: I can find so many kinds! Which is the most traditional/easy to make?
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Post by Stacey on Jun 5, 2008 12:18:26 GMT
Ummmm i'll let Chlo answer the gravy question...i can't even do gravy granules and water without making a pigs ear of it She was going to put up her TITH & gravy recipes...i'll tell her when she gets in.
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Post by SanSiroBird on Jun 5, 2008 12:21:59 GMT
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Post by Stacey on Jun 5, 2008 12:43:38 GMT
It does sound nice but nooooooooooooooo bbc...leave our traditional dishes alone please
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Post by Chloe on Jun 5, 2008 14:01:52 GMT
[you]Toad in The Hole:[/you]I usually make enough for 3 but i've altered it so its enough for 4 people as thats probably more useful. Sausages for 4 people [you]Batter:[/you] 4 oz self-raising flour 6 fluid oz milk & water (equal parts) 3 eggs Oven on 200C Oil dish well, place sauasges in and brush oil over them. Place dish in oven for 5-10 mins to heat oil. Meanwhile prepare batter - mix water/milk and eggs together. Form well in flour and pour liquid in. Whisk. Pour batter over sausages and cook for 20-25 mins [you] Proper Gravy:[/you] i use beef oxo cubes: In a small pan place 1 large tablespoon of cornflour, crumble one oxo cube in and add about 1/2-3/4 pint of cold water. turn heat on under pan and stir continously until liquid thickens and boils - then turn heat down. keep stirring occasionally, if gravy thickens too much add more cold water, stirring all the time. the key is keep stirring - gravy takes about 10 mins. i find it better to add less water to begin with - if its too thick its easier to keep adding more water until its the right consistency, rather than it being too watery and you need to thicken it. (if you do need to thicken it, mix a little bit of cornflour with water and add to gravy, don't just add cornflour straight in 'cos it'll go all lumpy and weird)
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