tag:blogger.com,1999:blog-23000816803572713232024-02-20T16:53:41.823-08:00Fullest Part of LifeLove to feed. Love to eat. Love to live.
Welcome to my tummy.Fullest.of.Lifehttp://www.blogger.com/profile/16876214250113780650noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-2300081680357271323.post-80456083203120323442013-05-03T08:54:00.001-07:002013-05-03T08:54:35.132-07:00Maida Biscuits<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0xVtjKntU81q9UtKrUi2r6MYD2P3MQ5p540sd2s9LByshex2sIJ4OE_bVZh3oU_K1ZRK3mq0nGhlqlBkpyF3vXpx0uxO02lJ1K1Rv2ZUAgj3mToYZahNs6XIV2TSUNOYWqkZ7s0Tv0cE/s1600/DSC00887.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0xVtjKntU81q9UtKrUi2r6MYD2P3MQ5p540sd2s9LByshex2sIJ4OE_bVZh3oU_K1ZRK3mq0nGhlqlBkpyF3vXpx0uxO02lJ1K1Rv2ZUAgj3mToYZahNs6XIV2TSUNOYWqkZ7s0Tv0cE/s400/DSC00887.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6IbWj51dMrBnq3zLhgd676IW8zWLk1mRm-MTywjq38wHFyH6UryvHJvD0j514ihC8Ry6dO45jWpWbl-ti2nI7A3gtgbh8tPvtZ3an8F1qT_PFJ0y_su3ih40e2MNOdHp0vVferugHjrU/s1600/DSC01333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6IbWj51dMrBnq3zLhgd676IW8zWLk1mRm-MTywjq38wHFyH6UryvHJvD0j514ihC8Ry6dO45jWpWbl-ti2nI7A3gtgbh8tPvtZ3an8F1qT_PFJ0y_su3ih40e2MNOdHp0vVferugHjrU/s400/DSC01333.JPG" width="400" /></a></div>
<br />
This is probably the easiest biscuit recipe you are going to come across: butter, sugar and flour, and that's it I swear! But don't be fooled. Just because this recipe is simple, it doesn't mean that it is not delicious; quite the contrary. I made these biscuits on a whim, I had a craving for something sweet so whipped these up to fill the hole. These biscuits are quite popular in India, they can be found everywhere, and can often be found mixed with spices and nuts such as cardamon, pistachio and cashew. I guess they are the Indian equivalent to the good old British shortbread biscuits. This recipe is great for experimenting as it's soo easy to add anything you like from a bit of lemon zest to a touch of cocoa powder. I decided to simply add a bit of vanilla essence and top with nuts. If you want a richer flavour the secret is in the 'ghee', this is Indian clarified butter and can be bought in Asian supermarkets or in some grocery stores. <br />
<br />
<br />
Makes 8 good sized biscuits<br />
Preparation time 40 mins<br />
<br />
<u><b>Recipe:</b></u><br />
<br />
<b>Ingredients</b><br />
<br />
1/2 cup icing sugar<br />
1/2 cup melted butter/ clarified butter ('ghee')<br />
1 cup self raising flour<br />
1 tsp vanilla essence<br />
nuts to decorate e.g. cashews halved, flaked almonds, chopped pistachios <br />
icing sugar for dusting<br />
<br />
<b>Method</b><br />
<br />
1. Preheat oven to 180C.<br />
2. Add the icing sugar and flour to a bowl and mix. Then add the melted butter and mix well. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5wA5q0HbVR_mpIeSplBS62508bWsuqOZ2phGQTsQuruvmlMx6yF56J8MgSeIJgVma9v8xGfCmQstir8ogM6uVlMVQ-0hYW1X3870oVkMY5Yk4A-4IG80THNhXzWMouM5WLN9S-sr-l4/s1600/DSC00865.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5wA5q0HbVR_mpIeSplBS62508bWsuqOZ2phGQTsQuruvmlMx6yF56J8MgSeIJgVma9v8xGfCmQstir8ogM6uVlMVQ-0hYW1X3870oVkMY5Yk4A-4IG80THNhXzWMouM5WLN9S-sr-l4/s400/DSC00865.JPG" width="400" /></a></div>
3. The dough should come together. It shouldn't be too crumbly or too sticky. If you work the dough with your hand you'll know if the mixture is right; if it isn't simply add more butter or more flour.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhXF8kPlMANBoSbyT4kiHtg0SVhX-jfStNc1eoo0YTc7PSyhyQyTNg1GBsWonTcpgNxyuZaFT5jB7sg6Re_JI8AIYP8zEG-1iEo4rmnScXeHmFcHD8EwkisirW7OjsOztyKoqosrOpmTU/s1600/DSC00868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhXF8kPlMANBoSbyT4kiHtg0SVhX-jfStNc1eoo0YTc7PSyhyQyTNg1GBsWonTcpgNxyuZaFT5jB7sg6Re_JI8AIYP8zEG-1iEo4rmnScXeHmFcHD8EwkisirW7OjsOztyKoqosrOpmTU/s400/DSC00868.JPG" width="400" /></a></div>
4. Divide the mixture into 8. Then roll each piece into a ball using your hands and flatten. Be warned that the dough may crack, just try to stick it together if this happens or go for the rustic look if you know what I mean. Top each biscuit with half a cashew nut.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha2pfod0WxieOJConZPPEi1Aq-nlHiM05QpMphIbQ_seG0GVIrId3XZKyetgFUiHochYgKHye_wHEpgkWg3Dt8gkvizHLZDjKmYReDSi4aF7fWIyNP3VdOHJUx8mWW73tSSts_rbjdV0c/s1600/DSC00873.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha2pfod0WxieOJConZPPEi1Aq-nlHiM05QpMphIbQ_seG0GVIrId3XZKyetgFUiHochYgKHye_wHEpgkWg3Dt8gkvizHLZDjKmYReDSi4aF7fWIyNP3VdOHJUx8mWW73tSSts_rbjdV0c/s400/DSC00873.JPG" width="400" /></a></div>
5. Bake in the oven for 12-15mins.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgflBnRK3F94uulOngTu1TVbvW19IsZ1vHHhmjXz8b-gX8Dg2TS_OFHTipxOP1uq6_m8uorIAtOohBPZa0S32C_ykB3M1psEAuv-dVZeEdYWKnLyoNSAnqttKbOH62jLBxlQIOWU-HEcZU/s1600/DSC00881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgflBnRK3F94uulOngTu1TVbvW19IsZ1vHHhmjXz8b-gX8Dg2TS_OFHTipxOP1uq6_m8uorIAtOohBPZa0S32C_ykB3M1psEAuv-dVZeEdYWKnLyoNSAnqttKbOH62jLBxlQIOWU-HEcZU/s400/DSC00881.JPG" width="400" /></a></div>
6. Don't eat them just yet, I know it's tempting! Wait for them to completely cool first and then dust them with a little icing sugar.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjFTpZ1g9ER2BVV935tktLf_pE0n_9PBTTtUc3H1qNLaTpKi-73d1-ThHKu2H9SROWk2V2-46XUtuNfm8D8rUZJPQS0GbuMUvYXirGBNV347wHslF8pKs7DdFuB_Ep99SYGIWGMBmKfuY/s1600/DSC00883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjFTpZ1g9ER2BVV935tktLf_pE0n_9PBTTtUc3H1qNLaTpKi-73d1-ThHKu2H9SROWk2V2-46XUtuNfm8D8rUZJPQS0GbuMUvYXirGBNV347wHslF8pKs7DdFuB_Ep99SYGIWGMBmKfuY/s400/DSC00883.JPG" width="400" /></a></div>
7. Now you can dig in! Go, go , go! <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RRcG0g_sfofvDPvWgjQG9_odG2rKEMocmfUJCcNaQ96Ym03e-L7WinkArXIJyLZWVjGQL_gb8QLHD3HYdDbKDB6vhl07Y_5mF1PAgckg9I0IPBPkCRgGurj_3KcavqYv4OXKPbGJ1dU/s1600/DSC00891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RRcG0g_sfofvDPvWgjQG9_odG2rKEMocmfUJCcNaQ96Ym03e-L7WinkArXIJyLZWVjGQL_gb8QLHD3HYdDbKDB6vhl07Y_5mF1PAgckg9I0IPBPkCRgGurj_3KcavqYv4OXKPbGJ1dU/s400/DSC00891.JPG" width="300" /></a></div>
<br />
Source:<br />
Adapted from Vahrevah<br />
<br />
<br />
<br /></div>
Fullest.of.Lifehttp://www.blogger.com/profile/16876214250113780650noreply@blogger.com8tag:blogger.com,1999:blog-2300081680357271323.post-90580100199976097642013-02-20T12:19:00.002-08:002013-02-20T12:19:24.981-08:00Hidemi Sugino's Sicile<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNvinH6-a9O9lGAgsIX9h9Fc3BVo_97Z5O5Fzqat3D1sroXjvfCx9H26rmg5t90JFsVSs0WGAoFJGVCr1WEl8kxuNZ0kKnY-OBqYS6hCkwmDAoG7VGL1fxx3ccg5-tbkDmHqv_2BqCuGY/s1600/DSC09325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNvinH6-a9O9lGAgsIX9h9Fc3BVo_97Z5O5Fzqat3D1sroXjvfCx9H26rmg5t90JFsVSs0WGAoFJGVCr1WEl8kxuNZ0kKnY-OBqYS6hCkwmDAoG7VGL1fxx3ccg5-tbkDmHqv_2BqCuGY/s400/DSC09325.JPG" width="300" /></a></div>
<br />
This is the first time that I have ever attempted to make a recipe by professional pastry chef, that too them being Hidemi Sugino. If you don't know who he is just google his name and drool at the pictures of his desserts and you will soon realise that his cakes aren't just 'cakes' they are art. Wouldn't it be amazing to eat gourmet dessert everyday? Well like most people I don't have that luxury of having a gourmet pastry shop near me especially no Hidemi Sugino so the only way to eat these state of the art desserts is to make it myself, or at least have a go.<br />
<br />
<a href="http://bossacafez.blogspot.co.uk/2011/02/sicile.html">Evan's kitchen</a> is a lovely blog which inspired me to say the least, as I realised that anyone can create these master pieces of desserts at home, whilst I was browsing through the vast array of mouth watering recipes and pictures. It seems so simple when you have the know how, but of course there are a few special tools and ingredients you need to acquire. One piece of kit which I highly recommend you get for this recipe is metal dessert rings; I only had 2 and I ended up struggling a little as I had to assemble the dessert in batches whilst the pistachio custard was thickening before I could fill the rings again, disaster, so the more the better. This recipe also used some new ingredients to me/, for example kirsch, so I ended up substituting, in this case I used raspberry juice instead. I also made everything from scratch including the pistachio paste and almond paste. I guess they're difficult to come across in the shops would be expensive to buy, on the other hand it's pretty time consuming to make it yourself and you'll definitely need patience. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0MwCRwnXfBlbvJn0cPspDjBAbNsHvRjBtPbvRp3T1f50AGi2YwMXZpZFVhjFo2VmvsrS7h-FG6wON6UvTMz3PBIwRAccCX_XY3bcQ2kKXf7C0FX8x856_5oDOyOqSs-bmSTuvZoRcdXE/s1600/DSC09289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0MwCRwnXfBlbvJn0cPspDjBAbNsHvRjBtPbvRp3T1f50AGi2YwMXZpZFVhjFo2VmvsrS7h-FG6wON6UvTMz3PBIwRAccCX_XY3bcQ2kKXf7C0FX8x856_5oDOyOqSs-bmSTuvZoRcdXE/s400/DSC09289.JPG" width="400" /></a></div>
<br />
This is no 'quick' dessert as it has quite a few components to it, so I recommend that you make it over 2 days. For me it was worth the effort, but I'm not sure that I'm going to make it again anytime soon just due to the amount of time involved. Why don't you try giving Sugino's masterpiece a go <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzl7d0yHDmNbL7e9UIsCQTKNNPQ9TR5oN0bZZIGMKG6SyEsC2Uk9mnUndnqmiu0Hn-BXa6C2a3Y9uDWntLnxmWLo8LwJ_wo527tOQKZmSxnUVsgBvQCa84ZeKQeQeoXXYF_Lq8OOiQorI/s1600/DSC09320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzl7d0yHDmNbL7e9UIsCQTKNNPQ9TR5oN0bZZIGMKG6SyEsC2Uk9mnUndnqmiu0Hn-BXa6C2a3Y9uDWntLnxmWLo8LwJ_wo527tOQKZmSxnUVsgBvQCa84ZeKQeQeoXXYF_Lq8OOiQorI/s400/DSC09320.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVcTuHivfBsSyaYWkj7bL-fc7iHbQwAbaZGB9UvOhTmGOiAGRAylorKZCNBJ1G5w0KDWe4GnSc6sfa01bx6Qj1RO9GgugXPRfcS5Lk386-7crKxnR0isGwd8Dgb3A_eh2bN4Fbad_9o5c/s1600/DSC09414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVcTuHivfBsSyaYWkj7bL-fc7iHbQwAbaZGB9UvOhTmGOiAGRAylorKZCNBJ1G5w0KDWe4GnSc6sfa01bx6Qj1RO9GgugXPRfcS5Lk386-7crKxnR0isGwd8Dgb3A_eh2bN4Fbad_9o5c/s400/DSC09414.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNbTrVlNBh6SrF6D2N-KswOn0-43qSFRM9nq4oqZ-xF5c2atfVK-IV8saNCtIu_RVU4xOS97nx24WrwZdL-FUiLPFw3HF1W4erya2qNflqWG63mdTx5kZQzlhJqcD58OdTe_5TZc-jCRk/s1600/DSC09365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNbTrVlNBh6SrF6D2N-KswOn0-43qSFRM9nq4oqZ-xF5c2atfVK-IV8saNCtIu_RVU4xOS97nx24WrwZdL-FUiLPFw3HF1W4erya2qNflqWG63mdTx5kZQzlhJqcD58OdTe_5TZc-jCRk/s400/DSC09365.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUfmTTfSO8HjTSWbK9vyEXm-rzlSNqCE7DKEsCIcO49EPd0o7drP-5EEyKrqcI2gtWI0GCiq974yiIAr-Ycabn1jllqvRrNEFEhBTrFoL3y2zOseZYT2AnwHljHMaHCKvoBtmxpphfKc/s1600/DSC09420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUfmTTfSO8HjTSWbK9vyEXm-rzlSNqCE7DKEsCIcO49EPd0o7drP-5EEyKrqcI2gtWI0GCiq974yiIAr-Ycabn1jllqvRrNEFEhBTrFoL3y2zOseZYT2AnwHljHMaHCKvoBtmxpphfKc/s400/DSC09420.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0MwCRwnXfBlbvJn0cPspDjBAbNsHvRjBtPbvRp3T1f50AGi2YwMXZpZFVhjFo2VmvsrS7h-FG6wON6UvTMz3PBIwRAccCX_XY3bcQ2kKXf7C0FX8x856_5oDOyOqSs-bmSTuvZoRcdXE/s1600/DSC09289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
Source:<br />
<a href="http://bossacafez.blogspot.co.uk/2011/02/sicile.html">Evan's Kitchen</a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNvinH6-a9O9lGAgsIX9h9Fc3BVo_97Z5O5Fzqat3D1sroXjvfCx9H26rmg5t90JFsVSs0WGAoFJGVCr1WEl8kxuNZ0kKnY-OBqYS6hCkwmDAoG7VGL1fxx3ccg5-tbkDmHqv_2BqCuGY/s1600/DSC09325.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a></div>
</div>
Fullest.of.Lifehttp://www.blogger.com/profile/16876214250113780650noreply@blogger.com0tag:blogger.com,1999:blog-2300081680357271323.post-38388607953760974602012-12-31T06:11:00.005-08:002012-12-31T06:11:47.543-08:00Steamed Banana and Sultana Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
I havn't posted in a longgg while- sorry! I guess life took over- final year medicine is definitely the toughest yet with exams, job applications and long hours in placements. However I want to wish you all a Happy New Year filled with happiness and health. 2013 is a big year for me with life changing moments, new challenges, and exciting travels. 2012 has been the best year yet, and 2013 certainly has a lot to live up to. <br />
<br />
I was asked by my cousin for a simple cake recipe that she could make for the New Year with limited ingredients, no oven and no microwave. And this was the one that cam to mind. Simple, easy, and yummy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJk7PxO-NOtpUPW9xxXcnAJ_J5tJjhWaG_p68QIpU0r6euJ-Q8X4TvcSb78NOVCsLLq7LraX2tw1K0Llf8kFv6sAx6s_Y4o76a_GmlzU2DVPcPLY6mk3FfC-mxErEJh2-skaKJK4UYLF0/s1600/DSC02135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJk7PxO-NOtpUPW9xxXcnAJ_J5tJjhWaG_p68QIpU0r6euJ-Q8X4TvcSb78NOVCsLLq7LraX2tw1K0Llf8kFv6sAx6s_Y4o76a_GmlzU2DVPcPLY6mk3FfC-mxErEJh2-skaKJK4UYLF0/s400/DSC02135.JPG" width="400" /></a></div>
<br />
I have cake phases, and lately it's been a chiffon cake phase as I love the lightness of those cakes. However I just made my first ever steamed cake and I am pretty sure I'm entering a new phase: the steamed cake phase. It was soo surprising that the cake took literally 5 minutes to prepare, was light, used minimal oil and hardly any sugar, and the best thing is that it had a lovely moistness to it; more moist than any chiffon I have made. I never knew that you could steam cakes until one day at a dim sum resteraunt I sampled some 'mah lai ko' (Chinese steamed cake) and was in awe of the lightness; I could have easily gobbled up the whole cake it was that light! I know that not everyone is going to have a bamboo or electric steamer, however you can just use a rice cooker like I did or you can just put some water in a wok like pan and place the container with the cake mixture on top (let it stand on a metal ring or a plate or something so that it is above the water). If there was ever anything like a 'healthy' cake, I would say this recipe is the one!<br />
<br />
Beware: This cake will literally just 'disappear' in a flash. <br />
<br />
<br />
Preparation time: 30mins<br />
<br />
<u><b>Recipe</b></u><br />
<br />
<b>Ingredients</b><br />
2/3 cup plain flour<br />
1 1/2 tsp baking powder<br />
pinch salt<br />
2 small bananas (or 1 large banana) mashed<br />
1 egg<br />
2 tsp water<br />
1 tsp oil<br />
1/4 cup icing sugar<br />
handful sultanas <br />
<br />
<b>Method</b><br />
1. In a bowl mash the bananas with a fork. Then add the rest of the ingredients and mix well with the fork.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88hoLyf9udqtb5euNXjBfywSUx_tXiUnJhCDouCxbEPYJlQCsslXrUzztXXf1rhW6ROFl7hjfmvK30P5hyphenhyphensAZGyLNMKgpQUpnSdzX3ekny-lCsh-drDdrS_vtcURbDvT-axg1omC04FU/s1600/DSC02106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88hoLyf9udqtb5euNXjBfywSUx_tXiUnJhCDouCxbEPYJlQCsslXrUzztXXf1rhW6ROFl7hjfmvK30P5hyphenhyphensAZGyLNMKgpQUpnSdzX3ekny-lCsh-drDdrS_vtcURbDvT-axg1omC04FU/s320/DSC02106.JPG" width="320" /></a></div>
<br />
2. Place the mixture in a small greased cake tin.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh96NsjlzfYOkICaE8RQ1mQE0HQyoFLz-oW1MMZIuBmnsFk22ywpymYy4x02W2iKtPBTSgvjtWLSHwMgJBj_D6VROqgzBnXX9OiKpn1ofRm9VHf8SXrvlrASJsA0ePTEm-Z3-4MSz_vuD0/s1600/DSC02108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh96NsjlzfYOkICaE8RQ1mQE0HQyoFLz-oW1MMZIuBmnsFk22ywpymYy4x02W2iKtPBTSgvjtWLSHwMgJBj_D6VROqgzBnXX9OiKpn1ofRm9VHf8SXrvlrASJsA0ePTEm-Z3-4MSz_vuD0/s320/DSC02108.JPG" width="320" /></a></div>
3. Place the cake tin on a stand in the steamer for around 15-25mins till the cake is done (a knife through the cente should come out clean).<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR3Nwk_plcph0fNC7Y2SPLCgmiK7-UOu5s6SOD_SDxvPZXigY8150Mcjhk_1NtPPCi5V4d7kVwD7X34x9JYcuPU1n-W_4VTDiA8yJYPlSgobC18nCM_Y8eGofLng3agt6EMP5dA228-KQ/s1600/DSC02110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR3Nwk_plcph0fNC7Y2SPLCgmiK7-UOu5s6SOD_SDxvPZXigY8150Mcjhk_1NtPPCi5V4d7kVwD7X34x9JYcuPU1n-W_4VTDiA8yJYPlSgobC18nCM_Y8eGofLng3agt6EMP5dA228-KQ/s400/DSC02110.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPun0IoGd0f4P1TAD_KJep7vxbWUY13LLdoOCJoBh1YCyfpaY5ahEdDRHlMNBFSPTidghGZBuOHSl0-EuiJo9VuwJqP-HwdeSY3m_y_9x9NikJiRQu9SKHfvee7TpkSfpFQsiemLqD6A8/s1600/DSC02109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPun0IoGd0f4P1TAD_KJep7vxbWUY13LLdoOCJoBh1YCyfpaY5ahEdDRHlMNBFSPTidghGZBuOHSl0-EuiJo9VuwJqP-HwdeSY3m_y_9x9NikJiRQu9SKHfvee7TpkSfpFQsiemLqD6A8/s400/DSC02109.JPG" width="400" /></a></div>
4. Remove from the steamer and allow to cool for a few minutes (it's definitely hard to resist digging in) before taking the cake out of the tin, loosen the edges with a knife before you do so.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUsYPDwsz8Mc4maXgYWFX-HazZeA7vMx11L7wLJ0jV5iifS1hRIdftZhecbygdbCepFl1fI7m9h_Sh0oEMq8tIu_ceHtH6sIVxXW49qQwi_AGiry37a-c_tkk5S10GGgL2EpAktKb7AyI/s1600/DSC02114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUsYPDwsz8Mc4maXgYWFX-HazZeA7vMx11L7wLJ0jV5iifS1hRIdftZhecbygdbCepFl1fI7m9h_Sh0oEMq8tIu_ceHtH6sIVxXW49qQwi_AGiry37a-c_tkk5S10GGgL2EpAktKb7AyI/s400/DSC02114.JPG" width="400" /></a></div>
5. Eat warm or cold.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE6lGdED_-8vw2zFILqvZPxDdCRxKaAnLmtsKGaCrbA4oVE9HD8w0dmVsdKZsH371dmGb9QcSGnicuRVoqsnSE_sgD4StazHwmU_ZawzlcsUj19GFW1SKfcDObOXGmUKU_tlJ8ZU_qSl8/s1600/DSC02126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE6lGdED_-8vw2zFILqvZPxDdCRxKaAnLmtsKGaCrbA4oVE9HD8w0dmVsdKZsH371dmGb9QcSGnicuRVoqsnSE_sgD4StazHwmU_ZawzlcsUj19GFW1SKfcDObOXGmUKU_tlJ8ZU_qSl8/s400/DSC02126.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijqn0p6YBdnWpIfGcL8N8CoQ2zNHtNMtvfobauC6AI_SIKZlZYUhg1Fl7M3p-EwRU3UK4tch6oVEQ9r-3SF3mG8rwQZXeIg0BUzyuWNDfDCPuEU1dxn4G9NEiuFpgKBLin0jz4rn56jX4/s1600/DSC02141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijqn0p6YBdnWpIfGcL8N8CoQ2zNHtNMtvfobauC6AI_SIKZlZYUhg1Fl7M3p-EwRU3UK4tch6oVEQ9r-3SF3mG8rwQZXeIg0BUzyuWNDfDCPuEU1dxn4G9NEiuFpgKBLin0jz4rn56jX4/s400/DSC02141.JPG" width="300" /></a></div>
<br />
<b>Source:</b><br />
<a href="http://chowtimes.com/2007/06/08/steamed-banana-cake/">Chow Times</a><br />
<br />
<br />
<i>A post from Fullest Part of Life</i><br />
<br /></div>
Fullest.of.Lifehttp://www.blogger.com/profile/16876214250113780650noreply@blogger.com0tag:blogger.com,1999:blog-2300081680357271323.post-69567002740764751382012-06-13T09:58:00.001-07:002012-06-29T04:26:05.995-07:00Off to Pokhara we go<div dir="ltr" style="text-align: left;" trbidi="on">
We ended up spending 2 days in Kathmandu, and I have to admit that it was more than enough for me. It's such a busy place with lots of noise, pollution, and the crazy traffic on the roads is like a death trap; I had a close call with a motorbike or so I thought. There seem to be no traffic rules except for the fact that you drive on the left hand side of the road, and I found the use pedestrian crossings quite funny as they just seem to be a waste of paint; the trick is to just walk out in to the road and pray that all the vehicles will just manoeuvre around you. <br />
<br />
We decided to take the tourist bus to Pokhara which had air conditioning and was of a good standard. There were also other options such as either flying (too expensive), or taking the local micro bus which we had no idea what to expect, except for the fact that it would be cramped and bumpy which didn't seem too appealing for a 6-7hr journey. The route to Pokhara was simply stunning, or some may say scary if you don't like heights. The roads were quite narrow and windy, and run along the cliff edges from which you can see vast valleys and mountains filled with lush vegetation, streams, and terraced hills for farming; it makes you feel like an ant. I recommend that you don't look out the window or sleep through the whole journey if you get anxious at heights. Along the way you have breaks and you even stop for lunch at a roadside restaurant with great views and pretty good dahl baht (the main Nepalese dish).<br />
<br />
Pokhara is the second biggest city in Nepal, and is rather tourist orientated as it's mainly a place where the adventurous come to rest before trekking the Annapurna mountain ranges of the Himalayas. It is laden with tourist shops selling an array of things- handmade clothes, ornate jewellery, hiking gear, travel and sport agencies all trying to make you go trekking/white water rafting/paragliding... with them them. In addition there are soo many restaurants catering to all types of cuisine other than dahl baht. There is one main road lined with these shops and it runs parallel to Phewa lake, hence it's name 'Lakeside'. <br />
<br />
The guest house that we are staying at, Karma guest house, is a 5-10min walk from the lake, and is perfectly located as it is near to all the action yet far enough away that you don't get caught up in all the bustle. Also the best bit about Karma is that it feels like I'm living at home; the family who run it are so friendly, warm and welcoming, and that includes their very adorable dog named Muno. Our room is simple but nice and I can't fault it for the price we are paying. <br />
<br />
On the first day in Pokhara we went to visit Phewa lake (what the photo is of) but it took us over 2 hours to get to as we were enticed into every shop along the way. You can't visit Pokhara and not go see the lake- it's soo stunning, especially during sunset when the sky has warm orange and yellow hues and you can see rays of sunshine through the clouds. I could spend hours by the lake just watching ripples on the water, seeing the boats go by and capturing the views of the hills it's enclosed by. I'm so glad that I decided to do my elective placement in Pokhara as opposed to chaotic Kathmandu which I would get fed up of in a few days. Pokhara is pretty green an on good days you can see the peaks of the Himalayas as you stroll along Lakeside and even right behind the hospital I work at; nature<br />
at its best. <br />
<br />
p.s. I've been posting these travel updates on my iphone when I get time and wifi so bear with the delays in updates. There is soo much I want to share but just havn't got time to write it, so watch this space.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgydsy1metp-goEB0xwO9f1TxgIlx72qMYZXXEr_zGFM3RWhA0f-uIbBPFL7a975FlBgawiv_t-kDcu3f2bwCSa11_gQ0XGRW8KCHpDH4Hlf_PkDNclTpvzQBsRdeyp_Ng2cingOgorIlE/s640/blogger-image--1714234924.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgydsy1metp-goEB0xwO9f1TxgIlx72qMYZXXEr_zGFM3RWhA0f-uIbBPFL7a975FlBgawiv_t-kDcu3f2bwCSa11_gQ0XGRW8KCHpDH4Hlf_PkDNclTpvzQBsRdeyp_Ng2cingOgorIlE/s400/blogger-image--1714234924.jpg" width="400" /></a></div>
<br />
A post from Fullest of Life<br />
<br /></div>Fullest.of.Lifehttp://www.blogger.com/profile/16876214250113780650noreply@blogger.com0tag:blogger.com,1999:blog-2300081680357271323.post-14587644422830684522012-06-09T10:20:00.001-07:002012-06-12T11:33:28.699-07:00The Adventure BeginsIt's been just a week since I have started my holiday or I should really be saying 'elective'. I somehow ended up in Nepal. At the beginning when I was told that I could go anywhere in the world to do a medical placement in what ever department I wanted, I was stuck for choice as I wanted to literally travel the whole world. I tried sorting out placements in places around the world but they didn't work out, so when my Nepalese friend suggested going to Nepal I thought to my self 'why not?!'. I've never been there and I've always loved the idea of visiting the Himalayas. We managed to get another friend on board after mentioning the idea to her; we'd be the 3 musketeers. So after a few days of planning the trip together spaced over several weeks, we ended up here.<br />
<br />
We arrived in Kathmandu not knowing what to expect, and of course we were greeted with a power-cut; the start of many yet to come. The first thing we did was to get a local sim card at the airport. Did you know that they require a passport photo, a photocopy of your passport, your parents' and even your grand father's name, topped of with fingerprints?! I felt like I was signing my life away with all that information, and I found it rather funny how it was soo much easier and quicker to get the Nepalese visa than a plain old sim card. I would highly recommend a hotel pickup at the airport to avoid all the taxi drivers bombarding you, and it's also really nice when someone is there expecting and waiting for you. The first thought that ran through my head as I sat on the car ride to the hotel was how much like India Nepal looked, just with Nepalese looking people instead.<br />
<br />
We stayed in a budget guest house and you could tell; I learnt my lesson of not sticking my hand into a tap before letting the water run, as the water can come out brown. Other than that I not really one to complain of petty things and the place wasn't that bad for the price we payed.<br />
<br />
We ventured the streets of Thamel (the tourist and backpacker district) on the first night. I absolutely loved the buzz in the air, the narrow streets crammed with little shops, the vibrant colours of all the knick knacks and clothes being sold, and how everything was alive with lights amidst the darkness of the evening. It definitely felt like the beginning of an adventure. We found a little hotel restaurant to have our dinner, and just as we were sitting outside to eat, it started raining accompanied with lightning and another power-cut. However this didn't ruin the meal, as I loved the fact that we had a candle lit dinner in a little thatched hut; it felt so far from home but in a good exotic way. Our first meal was the highly recommended chicken momos, which were basically like wontons with a tomato dipping sauce; you can't leave Nepal without eating a momo. <br />
<br />
That night we also experienced our first ever cold candle-lit shower, again due to the power-cut; no surprises there. It's amazing to think just how normal it is to have power cuts, as life would pretty much come to a stand-still back at home if a power cut occurred and people would go into a panicked frenzy. One of the things I like about this part of the world is that people just accept obstacles that may occur, and life just goes on as normal around them.<br />
<br />
<br />
A post by 'Fullest of Life'<br />
<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisOxArEQsIMPTA03owXcRCp1Bhc4XBS21EZbaO6jA_vq-pacBE3yXO741d0fL2wbtCZOyiun458DcCq4GeQsKJQ2ZWRkVlTSj01fv10P-ipbYIIl0198OWSuW6t9vJUnOAcwrlwAQPdeU/s640/blogger-image-2107194883.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisOxArEQsIMPTA03owXcRCp1Bhc4XBS21EZbaO6jA_vq-pacBE3yXO741d0fL2wbtCZOyiun458DcCq4GeQsKJQ2ZWRkVlTSj01fv10P-ipbYIIl0198OWSuW6t9vJUnOAcwrlwAQPdeU/s640/blogger-image-2107194883.jpg" /></a></div>Fullest.of.Lifehttp://www.blogger.com/profile/16876214250113780650noreply@blogger.com0tag:blogger.com,1999:blog-2300081680357271323.post-83687868126923192422012-05-14T13:32:00.002-07:002012-05-14T13:34:51.430-07:00Jasmine Cream Tea Mousse Cake With Chocolate Chiffon<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqjgOwPoZaPCdN4ZDb8GbTU_tk-FcZkxqCbBdxmjdvR-2Y7jNcMD7cX6OsW82R0dj2WPfHzRIKGZ7XcVPvjuPgGwYHG7xTuAOWm5sYtcFA0GUogADrygxyvyZJrsZPTepjf1RBFVouMMk/s1600/DSC01825.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqjgOwPoZaPCdN4ZDb8GbTU_tk-FcZkxqCbBdxmjdvR-2Y7jNcMD7cX6OsW82R0dj2WPfHzRIKGZ7XcVPvjuPgGwYHG7xTuAOWm5sYtcFA0GUogADrygxyvyZJrsZPTepjf1RBFVouMMk/s400/DSC01825.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhySzCzsedeKJj3qFtSIw8TnhYixzZpASbQCJELDhRctJsj7kq6M5B809f3lPq7pC-RPilMS0aFow8L-HSGaWTTXCxaaRtr-nzmNAdIkr71rqYWagLQuzb3DY4OwrcNTFmfCm7CMRsnsBU/s1600/DSC01899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhySzCzsedeKJj3qFtSIw8TnhYixzZpASbQCJELDhRctJsj7kq6M5B809f3lPq7pC-RPilMS0aFow8L-HSGaWTTXCxaaRtr-nzmNAdIkr71rqYWagLQuzb3DY4OwrcNTFmfCm7CMRsnsBU/s400/DSC01899.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQ2BE8Dnjr0MeATJCEw0hs7bAMPo1EzJeIWdDre3SRzQNd6q9vE6XW2z2OfctvS1Bio1oKRIG6JxuZsSbSbfV7u2h008Mnxh9sf3Syz80n1jIhLA9J4xAwC6qYssuMsUZkMH38w5DbFA/s1600/DSC01819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQ2BE8Dnjr0MeATJCEw0hs7bAMPo1EzJeIWdDre3SRzQNd6q9vE6XW2z2OfctvS1Bio1oKRIG6JxuZsSbSbfV7u2h008Mnxh9sf3Syz80n1jIhLA9J4xAwC6qYssuMsUZkMH38w5DbFA/s400/DSC01819.JPG" width="400" /></a></div>
<br />
This cake was for a friends birthday. What better present than a cake. <br />
<br />
When I set about making the cake I never intended it on being a mousse cake; I was actually planning on coating it in jasmine tea whipped cream, however when the cream doesn't whip you go about making mousse cake, voila, and no one will ever know! I have my flat mate to thank for saving the cake as she was the one who
told me this rather nifty little mousse cake trick. Basically I think that the cream didn't whip to stiff peaks because I may have heated it too much when infusing the jasmine tea, so be sure to remove it from the heat just before it starts to simmer. <br />
<br />
Even tough this cake has a lot of cream, it actually tastes quite light and was a real contrast to the other very chocolate cake which we had. What surprised me was that people kept asking me how I got the cake soo smooth on the sides, and how everything was soo even; if only they knew how easy it was and the real story behind it, they may not have been so impressed! As the saying goes 'when life gives you lemons make lemonade' or mousse cake is just as good. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RgHL5VVXERQluv0Cg_4u4f7e8FOA0Gzj5gFnNGblZDIgw2JmmoOt7pY4l_f_p4d3f3nVkv_5e6SNC19JA10AmDqooiyydGdTVRHqaaPoUBJqbKvx2nHtriZeELzxCFPP5Pvu0C34-ys/s1600/181302_10151724990450497_761300496_24453110_218600098_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RgHL5VVXERQluv0Cg_4u4f7e8FOA0Gzj5gFnNGblZDIgw2JmmoOt7pY4l_f_p4d3f3nVkv_5e6SNC19JA10AmDqooiyydGdTVRHqaaPoUBJqbKvx2nHtriZeELzxCFPP5Pvu0C34-ys/s400/181302_10151724990450497_761300496_24453110_218600098_n.jpg" width="400" /></a></div>
<br />
<u><b>Recipe</b></u><br />
<br />
<u><b>Ingredients</b></u><br />
<br />
<b>Chocolate Chiffon</b><br />
2 cups plain flour<br />
2 1/2tsp cream of tartar<br />
1tsp baking powder<br />
1tsp bicarbonate of soda<br />
2tbsp cocoa powder <br />
pinch of salt<br />
6 medium eggs separated<br />
1/4 cup sugar<br />
1cup water <br />
1/2 cup oil (I used sunflower, you can also use canola)<br />
1tsp vanilla extract<br />
<br /><b>Jasmine Tea Mousse</b><br />
1136ml double cream<br />
5tbsp jasmine tea (add more if you want a stronger flavour)<br />
6tbsp icing sugar<br />
2 1/2 sachets gelatine powder<br />
75ml hot water <br />
Optional chocolate flakes/chocolate chips<br />
<br />
<u><b>Method</b></u><br />
<br />
<b>Chocolate Chiffon</b><br />
1. Preheat oven to 160C.<br />
2.Sieve the dry ingredients into a bowl and mix (flour, 2tsp cream of tartar, baking pwdr, baking soda and salt).<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigj6ff6z4FvZ1dBSE1ix-vHPWjnaUa3xugWtVRRgiO-6iSCRZOnv4-FabmmeR0qCNkQBK_3SgW3NyHDISWC_9eJgTmJU31PhouK87w-7tK6iIQ9ItOe1mUgDxk1jhUtamRHhC5yw-CPp0/s1600/DSC01750.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigj6ff6z4FvZ1dBSE1ix-vHPWjnaUa3xugWtVRRgiO-6iSCRZOnv4-FabmmeR0qCNkQBK_3SgW3NyHDISWC_9eJgTmJU31PhouK87w-7tK6iIQ9ItOe1mUgDxk1jhUtamRHhC5yw-CPp0/s400/DSC01750.JPG" width="400" /></a></div>
3. Beat the egg yolks, sugar, oil, vanilla essence and water.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUTyj-0_PX_XAxdB8aHXgL7HiEofcBlCdeEW6iv2oVYZdpajDCgJuBddyjxtm5guLMTy2jtOseVl5S29lcZONw6ymgiWiUNkMLe2bnQMmr-eGQCPBMtdxJaaVhL5m74pawP5utGPPxmQI/s1600/DSC01751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUTyj-0_PX_XAxdB8aHXgL7HiEofcBlCdeEW6iv2oVYZdpajDCgJuBddyjxtm5guLMTy2jtOseVl5S29lcZONw6ymgiWiUNkMLe2bnQMmr-eGQCPBMtdxJaaVhL5m74pawP5utGPPxmQI/s400/DSC01751.JPG" width="400" /></a></div>
4. Add the egg mixture to the flour and mix well till smooth and even.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhsajql-1ksb7i29CivBdlSAGS60Z8GpUkpSXIIBR-bAZhIq9EwpCyTded_JnWAQ_7rlX9NX9cS1PyrbqmMusElH_xahk9GrvePR0YNNrIG8i6xJIKUaro5xcvuVvraUsY8KppvI9BG3E/s1600/DSC01754.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhsajql-1ksb7i29CivBdlSAGS60Z8GpUkpSXIIBR-bAZhIq9EwpCyTded_JnWAQ_7rlX9NX9cS1PyrbqmMusElH_xahk9GrvePR0YNNrIG8i6xJIKUaro5xcvuVvraUsY8KppvI9BG3E/s400/DSC01754.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVwhKjGAS4AioW7DVBxMVAW6XAZN4rna2pUXEveJNnVv69n4FE-_dFfFvaXFKfKsDc0QHcg-rKd_ONV4RZyBgehJHoF82FZ03Fb8oanfrLc2WF4hyphenhyphenb6rb6V1LSpxYv8t98PJ1yfl-ij9w/s1600/DSC01755.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVwhKjGAS4AioW7DVBxMVAW6XAZN4rna2pUXEveJNnVv69n4FE-_dFfFvaXFKfKsDc0QHcg-rKd_ONV4RZyBgehJHoF82FZ03Fb8oanfrLc2WF4hyphenhyphenb6rb6V1LSpxYv8t98PJ1yfl-ij9w/s400/DSC01755.JPG" width="400" /></a></div>
5. Whisk the egg whites. Add 1/2tsp of cream of tartar when the mixture is starting to become light and frothy. Whisk till stiff peaks form.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzK3lNmnDLkY6PxcRnlXAC-kSJsGJNTmsThDPNmXtd9-smJfTfFTPSFopZFBxso7UgkDALafyN9QtK9tftIUridozgzd2qeFAgKBtlW_V2S5WWjg5mRFmm7SvZ9fEj1kGBy0NJdS22KV4/s1600/DSC01756.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzK3lNmnDLkY6PxcRnlXAC-kSJsGJNTmsThDPNmXtd9-smJfTfFTPSFopZFBxso7UgkDALafyN9QtK9tftIUridozgzd2qeFAgKBtlW_V2S5WWjg5mRFmm7SvZ9fEj1kGBy0NJdS22KV4/s400/DSC01756.JPG" width="400" /></a></div>
6. Add the chocolate mixture to the egg whites and carefully fold in trying to keep as much air in the mixture as possible.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7np6g4jyQgzKmamqRSsFUDcndCdAWRFeVmU94hf8x9iDwcb5Boee7NJtS4R1D3C1Pnye3BdrzGtSwnoFfUBpnTNic7nbKz_knb9L3Z55eS_sh-A5cel-i7KmwRqq-KG5HP-EDdKPHNyA/s1600/DSC01759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7np6g4jyQgzKmamqRSsFUDcndCdAWRFeVmU94hf8x9iDwcb5Boee7NJtS4R1D3C1Pnye3BdrzGtSwnoFfUBpnTNic7nbKz_knb9L3Z55eS_sh-A5cel-i7KmwRqq-KG5HP-EDdKPHNyA/s400/DSC01759.JPG" width="400" /></a></div>
7. Pour this mixture into a cake pan and bake for around 1hr till a knife through the centre of the cake comes out clean. When you take the cake out of the oven let it cool upside down on a wire rack.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1zs6x2IHIeDQuz1lFI5W9v4KKT85UOQt0BYmcgL6_mCKxSdmJNZI2IZUDAgpC-1Oc7TgUUutoXQfvhBVHcX-8__nfGXlSE3S9q7bt7pg3H455ig5D3XZv3Mzdj4DxWu6o-yYHKbMpGPA/s1600/DSC01767.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1zs6x2IHIeDQuz1lFI5W9v4KKT85UOQt0BYmcgL6_mCKxSdmJNZI2IZUDAgpC-1Oc7TgUUutoXQfvhBVHcX-8__nfGXlSE3S9q7bt7pg3H455ig5D3XZv3Mzdj4DxWu6o-yYHKbMpGPA/s400/DSC01767.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlirfSAKHXdJxvPAKgI448_OuvJd4yr90yvqTygK8Xphkq_bu66omyX-fvaUR6lM6NXuFAb-3Ia7W9Lx0n2ywjIQZfs_q27ZJwJLCyEoxsT_jY4arI8vb9HcQAgWFF7Hu4j_-BbVQVx8k/s1600/DSC01778.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlirfSAKHXdJxvPAKgI448_OuvJd4yr90yvqTygK8Xphkq_bu66omyX-fvaUR6lM6NXuFAb-3Ia7W9Lx0n2ywjIQZfs_q27ZJwJLCyEoxsT_jY4arI8vb9HcQAgWFF7Hu4j_-BbVQVx8k/s400/DSC01778.JPG" width="400" /></a></div>
<br />
<b>Jasmine Tea Cream Mousse</b><br />
1. In a pan heat the cream, jasmine tea, and remove from the heat just before the mixture comes to the simmer.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8S2SsJVciTJQuv38Y0UmVToapmmxDflzfM3BetBoGnzjAmwioYDv1vY6ycSAd1dPqmdOfgCvTEMX910gQmheC_cfsf9mzv1Q0pXMY2IUMZVvZajzuFiAMqgNtIAkurYXtSnbTJdyKeoM/s1600/DSC01770.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8S2SsJVciTJQuv38Y0UmVToapmmxDflzfM3BetBoGnzjAmwioYDv1vY6ycSAd1dPqmdOfgCvTEMX910gQmheC_cfsf9mzv1Q0pXMY2IUMZVvZajzuFiAMqgNtIAkurYXtSnbTJdyKeoM/s400/DSC01770.JPG" width="400" /></a></div>
2. Strain the mixture and leave to cool to room temperature. Then place in the fridge for a few hours to chill. <br />
3. When cool, whip the cream with the icing sugar till it is 3/4 done (soft peaks, not stiff peaks). <br />
4. Do this stage when you are just about to assemble the cake: make the gelatine mixture by adding the gelatine powder to the hot water and mix till it is is all dissolved. Add this mixture to the whipped cream and combine. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4JCmZKI3qt_43Cd2p6-ZIoL8n65BThWuXpaaOjvjIShhiJauxTsmLlGrghJNfyGCneGivForHFjqpnxr2DnivOXvUwXnaCHUyUgTJNEOjfUbwYFsNmDS4MK8pHzBU_DOlDTtY5SyGnY/s1600/DSC01797.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4JCmZKI3qt_43Cd2p6-ZIoL8n65BThWuXpaaOjvjIShhiJauxTsmLlGrghJNfyGCneGivForHFjqpnxr2DnivOXvUwXnaCHUyUgTJNEOjfUbwYFsNmDS4MK8pHzBU_DOlDTtY5SyGnY/s400/DSC01797.JPG" width="400" /></a></div>
<br />
<b>Assembly</b><br />
1. Cut away excess cake to make the cake even and flat on all sides.<b> </b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJ8DHrNId6pXnyT_6M8et-2GcFP4pSMfeC8jqoYTb6MY2I3CODJ8f9SahWVq3mk2FQ_u6yAWd7UvWL5KxBLS5L4IgUGNiux7J0GhrO35YJDK37TYoFealNHtbOsQ_ztKFCRUX1Acz1Bc/s1600/DSC01780.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJ8DHrNId6pXnyT_6M8et-2GcFP4pSMfeC8jqoYTb6MY2I3CODJ8f9SahWVq3mk2FQ_u6yAWd7UvWL5KxBLS5L4IgUGNiux7J0GhrO35YJDK37TYoFealNHtbOsQ_ztKFCRUX1Acz1Bc/s320/DSC01780.JPG" width="320" /></a></div>
2. Cut the cake in half.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxmitdlj5PlMk0DMldzqCuDpXx877VHSjSSFRAH2CPi8CgEzuXQaA_DN7m-qdmlmNMSYvQpxoC8-B_MGqAso2vDYiTI1oPoS9t96LN1S9N2-luJddAQ_nGXnNiS1tqynWARpiilX_A0hc/s1600/DSC01788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxmitdlj5PlMk0DMldzqCuDpXx877VHSjSSFRAH2CPi8CgEzuXQaA_DN7m-qdmlmNMSYvQpxoC8-B_MGqAso2vDYiTI1oPoS9t96LN1S9N2-luJddAQ_nGXnNiS1tqynWARpiilX_A0hc/s400/DSC01788.JPG" width="400" /></a></div>
3. Make the diameter of the cake smaller so that it is smaller that the cake pan (I took around 2cm from the sides). Place 1 layer of cake in the middle of a cake pan with the base lined with baking parchment or tinfoil.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuCZ2FUrddhRg112kfsdCLklNAdOm0-hedtzH2RbI1IrVYCc6OiBmKYjdptrgUQRmHcFgBYJqMuxVRZFQHIimxTqDO0zgxtRfhRWQX_SEaWqTuF9Eb0UCPRoiCKSY5WeQaXQdrYbJndhw/s1600/DSC01790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuCZ2FUrddhRg112kfsdCLklNAdOm0-hedtzH2RbI1IrVYCc6OiBmKYjdptrgUQRmHcFgBYJqMuxVRZFQHIimxTqDO0zgxtRfhRWQX_SEaWqTuF9Eb0UCPRoiCKSY5WeQaXQdrYbJndhw/s400/DSC01790.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixbLPZ2Z2rIZBmE-TC5aJcLG24z9TYwYSMNmOl43zhbv5hN0bSbp1ma0MfTAyHDv9NNdBNo1jTpMSG6DIdy0T2hIlY8haJi14Wacqs9pTxv4rc9bP4WXwzC1igF62seGyLv3CYXZoX2Y/s1600/DSC01794.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixbLPZ2Z2rIZBmE-TC5aJcLG24z9TYwYSMNmOl43zhbv5hN0bSbp1ma0MfTAyHDv9NNdBNo1jTpMSG6DIdy0T2hIlY8haJi14Wacqs9pTxv4rc9bP4WXwzC1igF62seGyLv3CYXZoX2Y/s400/DSC01794.JPG" width="400" /></a></div>
4. Pour in the jasmine cream tea mixture so that it covers the sides and 0.5-1cm above the chocolate cake. Sprinkle some chocolate flakes/chips only above the cake (not the sides). Chill in the fridge for 10mins. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-QpfpK_snyFLpU8zfZLH-alyWo-uMdFhb5xpOSXfpe7E8wXCDePUC7plISpLpRKwTlzKVFsrar8Y3ryx6bu4gpunTG_4RBdDV-87xPK_nMiYWZWEpJ-xcguy4hjNlssMtotmLMzWQN3c/s1600/DSC01799.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-QpfpK_snyFLpU8zfZLH-alyWo-uMdFhb5xpOSXfpe7E8wXCDePUC7plISpLpRKwTlzKVFsrar8Y3ryx6bu4gpunTG_4RBdDV-87xPK_nMiYWZWEpJ-xcguy4hjNlssMtotmLMzWQN3c/s400/DSC01799.JPG" width="400" /></a></div>
5. Now place the second layer of cake on top of the base layer. Pour the rest of the cream mixture over the cake and around the sides. You can cut the cake and make it shorter if you think there will not be enough cream mixture to fill everything. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw8ChFpkHBXPwABz_Cw-3nonS1Fj3TAVs3EA9TgMZXcWuo7orIFRYs0D2W6ztIBxuecD3yqgYoPx4XPwizA3bfyXOhBb3Pjzc0Xt8E97zPgcIfircFl5NAevsVonwVbAUjG4ggQzkRkvw/s1600/DSC01801.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw8ChFpkHBXPwABz_Cw-3nonS1Fj3TAVs3EA9TgMZXcWuo7orIFRYs0D2W6ztIBxuecD3yqgYoPx4XPwizA3bfyXOhBb3Pjzc0Xt8E97zPgcIfircFl5NAevsVonwVbAUjG4ggQzkRkvw/s400/DSC01801.JPG" width="400" /></a></div>
6. Chill in the fridge for at least 3-4hrs, preferably overnight. To remove the cake from the pan, just carefully push the base up (or open up the pan slowly if its spring-form).<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4jS4KBr4BPatPQnG-PB5rZLV21mCoDgLL3b5lBaSMrdYDrsfFp7wuA27FtF1dXk16S4AnN1zRENy-qSGL8-67MJQRhb3v6qil7no5M5W-i90Xm6xoHAkv8zXfbyYXGiudxX1Vecp4xC4/s1600/DSC01803.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4jS4KBr4BPatPQnG-PB5rZLV21mCoDgLL3b5lBaSMrdYDrsfFp7wuA27FtF1dXk16S4AnN1zRENy-qSGL8-67MJQRhb3v6qil7no5M5W-i90Xm6xoHAkv8zXfbyYXGiudxX1Vecp4xC4/s400/DSC01803.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIDaQZcCfcN54KQ6mCghV0uxm2c1MXsU-rSxiovDoQpSUhn8JZHXh9JoM4wYALEvPhKW71DZoKutpNA79R0gJJB3-kDdqqtJWhqjS8CJsDofXWAHA1OAui8HDNDBxtMx1ELGNBSuCnGg/s1600/DSC01825.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
7. Decorate as you wish. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibna9x5xZKK5vqyCr4Yu2M5nRQoptDuGCKeDX53bz5AN9GPCXnM1SEhP54DkROioU7DLGBh3kGnrH4znrzRtifxZf_zC9SX1fnh7Qd354iP7oRg_oVgZTnwhX5GBN42quaw3QzRVemypI/s1600/DSC01839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibna9x5xZKK5vqyCr4Yu2M5nRQoptDuGCKeDX53bz5AN9GPCXnM1SEhP54DkROioU7DLGBh3kGnrH4znrzRtifxZf_zC9SX1fnh7Qd354iP7oRg_oVgZTnwhX5GBN42quaw3QzRVemypI/s400/DSC01839.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-MZL49uEy_S6bVRoj-DEqatuedoKAJL3ayAwUbgqEEGdJuDjfr8y_mK6alLw9tNTcdxjRjwX3_GPZpfADoud3L8jnnqVNJWzSus4IMLzoLEwsYHJu4nTQiiHBdOY4F6XaNDSslgtnnmg/s1600/DSC01892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-MZL49uEy_S6bVRoj-DEqatuedoKAJL3ayAwUbgqEEGdJuDjfr8y_mK6alLw9tNTcdxjRjwX3_GPZpfADoud3L8jnnqVNJWzSus4IMLzoLEwsYHJu4nTQiiHBdOY4F6XaNDSslgtnnmg/s400/DSC01892.JPG" width="400" /></a></div>
<br />
Source:<br />
Chocolate chiffon cake: <a href="http://www.nigella.com/recipes/view/chocolate-chiffon-cake-2259">Nigella</a><br />
<br />
<br />
<i>A post from Fullest of Life</i></div>Fullest.of.Lifehttp://www.blogger.com/profile/16876214250113780650noreply@blogger.com0tag:blogger.com,1999:blog-2300081680357271323.post-73645995775633953802012-05-13T11:29:00.002-07:002012-05-13T11:29:56.622-07:00Cheat's Healthy Peach Crumble<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwmHFQ1ac-69FQdvIx90XAaNRfnbn9LEMXDAkEsDdCdmPd0zSc3Z40dCKr8FMMMBBeSj7CY9IM0QbQidAmXmQN7erNpk76EL1HofN_x90HFqvoAm2CVlCOJUbXKO-qX8FhWutPprohI4c/s1600/DSC01668.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwmHFQ1ac-69FQdvIx90XAaNRfnbn9LEMXDAkEsDdCdmPd0zSc3Z40dCKr8FMMMBBeSj7CY9IM0QbQidAmXmQN7erNpk76EL1HofN_x90HFqvoAm2CVlCOJUbXKO-qX8FhWutPprohI4c/s400/DSC01668.JPG" width="400" /></a></div>
<br />
I've been trying to eat 'healthily' lately, which means that I've tried to cut down on the desserts, and sugar. In order to do this I forced myself not to buy the weekly block of butter and bag of sugar. I have to admit that this hasn't been going too well as I have such a massive sweet tooth that I literally crave sugar everyday, however I've managed to satisfy these cravings with alternative healthier concoctions. That's the story of how this crumble recipe was born, it uses no flour, butter or sugar and if you've made crumble you'll know that these ingredients are pretty much the basis of the recipe! The most important thing about crumble topping is that it's crunchy and sweet right? Well, what if you could make crumble without the classic ingredients but still get a similar flavour and texture- perfect right?! The secret is granola mixture, and the best bit is that it's even easier and quicker to make than a normal crumble!<br />
<br />
Preparation time: 30mins<br />
Serves: 2-3<br />
<br />
<u><b>Recipe</b></u><br />
<br />
<b>Ingredients: </b><br />
1 can of tinned peaches <br />
1 cup of granola (I used one with nuts in)<br />
2 tbsp honey<br />
1/4 tsp cinnamon powder<br />
1/4 tsp nutmeg powder<br />
<br />
<b>Method:</b><br />
1. Preheat oven to 180C.<br />
2. Line an oven proof dish with the peaches.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPI5XPoq1cqf5-FvYlRgklSIgHBQoWZfQtsYSi2XhChnKHRjVD_VObk7HiQPgnD5Of4A-tGOKHs5jX7hPLU4XKPWRn0KtDGLXcKYT03D9EXwfYoHEAjp3OZLVJr15-EqhnZVFwAj_YGxI/s1600/DSC01652.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPI5XPoq1cqf5-FvYlRgklSIgHBQoWZfQtsYSi2XhChnKHRjVD_VObk7HiQPgnD5Of4A-tGOKHs5jX7hPLU4XKPWRn0KtDGLXcKYT03D9EXwfYoHEAjp3OZLVJr15-EqhnZVFwAj_YGxI/s400/DSC01652.JPG" width="400" /></a></div>
3. Mix the granola with the honey and ground spices.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ekGleqrtDOXaE75X0XgCNTn3qgQ9KMlj4KzoeLwGzQkSqJM8ptnTpE0O2jjhLnRmWpkm0Zij1xKbPf7kdvuVT08zmdsDnsBdrsYMxCQBr1Q_cO6LpDPJ16D_n2qVCoQ7OelzH-6UECw/s1600/DSC01654.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ekGleqrtDOXaE75X0XgCNTn3qgQ9KMlj4KzoeLwGzQkSqJM8ptnTpE0O2jjhLnRmWpkm0Zij1xKbPf7kdvuVT08zmdsDnsBdrsYMxCQBr1Q_cO6LpDPJ16D_n2qVCoQ7OelzH-6UECw/s400/DSC01654.JPG" width="400" /></a></div>
4. Sprinkle the granola mixture over the peaches.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJfwevttTZFV8w_qXzchxk7YhmCY2RExmKf4SQ0XDscmLtl3jVbGBq8bWkAueYKdvhs8pG5hrC0xedHlng3F46aF1oARzA91r4Y_ik8GSWk6ZANO8fUlNUF4Zd3ZmTXXYAym-wOuYgMo/s1600/DSC01656.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJfwevttTZFV8w_qXzchxk7YhmCY2RExmKf4SQ0XDscmLtl3jVbGBq8bWkAueYKdvhs8pG5hrC0xedHlng3F46aF1oARzA91r4Y_ik8GSWk6ZANO8fUlNUF4Zd3ZmTXXYAym-wOuYgMo/s400/DSC01656.JPG" width="400" /></a></div>
5. Bake for 20-25mins till the granola browns slightly.<br />
6. Serve warm with custard or ice-cream.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUtCt0GNnfzFMEkXarPJq1mJWMRGWqnYbqoG-u6WkzoOeYvTdJEFNQn3fctDOVQ2CGgiKQERe29ttWkwVFnDzDOYtTR3WKW2ch4uHJDiHL-oNihGwJzJPf0e3Jb1oIrrHJaRUMTGezFA/s1600/DSC01671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTUtCt0GNnfzFMEkXarPJq1mJWMRGWqnYbqoG-u6WkzoOeYvTdJEFNQn3fctDOVQ2CGgiKQERe29ttWkwVFnDzDOYtTR3WKW2ch4uHJDiHL-oNihGwJzJPf0e3Jb1oIrrHJaRUMTGezFA/s400/DSC01671.JPG" width="400" /></a></div>
<br />
<br />
<br />
<i>A post from Fullest of Life </i><br />
<br />
<br />
<br />
<br /></div>Fullest.of.Lifehttp://www.blogger.com/profile/16876214250113780650noreply@blogger.com0tag:blogger.com,1999:blog-2300081680357271323.post-28144608373501738252012-05-02T11:32:00.001-07:002012-05-02T11:32:40.945-07:00Chocolate Flourless Soufflé<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQRR4p0pyigsuuOJiynUxPHmxKDq3T67IVtBVJgaKE9tAZPQqxlqmp7Qlc6m2sNJOpNufN_naq6IojUSsGnkSzC6Nj-U7FdJp3k_heqoHhUMqSINyo9j40c4NMnFaT7g69c3myBZPa5ws/s1600/DSC01635.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQRR4p0pyigsuuOJiynUxPHmxKDq3T67IVtBVJgaKE9tAZPQqxlqmp7Qlc6m2sNJOpNufN_naq6IojUSsGnkSzC6Nj-U7FdJp3k_heqoHhUMqSINyo9j40c4NMnFaT7g69c3myBZPa5ws/s400/DSC01635.JPG" width="400" /></a></div>
<br />
I've been meaning to make a soufflé for a while now, and the chocolate ones I made definitely fit the bill. I looked up a few recipes and most of them used flour and butter, and had a long ingredient list, however I like to keep things simple, and also the fact that I only had a teaspoon of butter remaining in the fridge, made me choose a recipe I found on <a href="http://www.prestat.co.uk/chocolate-facts/chocolate-recipes/chocolate_souffle_recipe">prestat.</a> When you make a molten lava cake you want the centre to be cooked to
gooey perfection, similarly with soufflés it's all about the perfection in
getting it to rise aswell as it being light and airy. I've not made loads of soufflés before but when I have, I've had a 50:50 success rate; it may come out perfectly one time, but the next time I make it, it just seems to fall flat, luckily this attempt was a success, so I reckon this is a fairly safe recipe to use, even for the novice soufflé makers out there. I was surprised at how light this soufflé was, and it was chocolately but not 'rich' which actually made it taste kindda healthy dare I say, and I just wish that I had some cream or ice-cream to eat it with; that would literally be heaven on a spoon. Unlike with most other baked goods you have to eat soufflés as soon as they come out of the oven (yay!), and these soufflés kept their height for a good few minutes which was rather impressive, but don't despair if they go cold because I found out that they are just as delicious when chilled in the fridge.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigoXmpm2KthegCftut5LN6zufq3NmDf1k4-agr_2EwqVi2OU-_sNI1PcdtKMalByAZnpKIFqrxwVM5ug92uzF71NOeEJsQ6W_VUA8pTfqzk9RR21FS4irpjVC3O-3iwSjM-feROCSGBV8/s1600/DSC01643.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigoXmpm2KthegCftut5LN6zufq3NmDf1k4-agr_2EwqVi2OU-_sNI1PcdtKMalByAZnpKIFqrxwVM5ug92uzF71NOeEJsQ6W_VUA8pTfqzk9RR21FS4irpjVC3O-3iwSjM-feROCSGBV8/s400/DSC01643.JPG" width="400" /></a></div>
<br />
<br />
Preparation time- 30mins<br />
Serves- 4<br />
<br />
<u><b>Recipe</b></u><br />
<br />
<b>Ingredients:</b><br />
100g plain chocolate<br />
3 eggs separated<br />
50g caster sugar<br />
butter to grease ramekins<br />
<br />
<b>Method:</b><br />
1. Preheat the oven to 200C. Grease 4 ramekins with the butter, then coat with the sugar.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtl_vLdpNbpNRSJO1IiPvZtWcdAW_-wfkcpCOvivGqIx72CUvzUYYL-l0yhvwiPUv31xDTq8H6l783iv8uhtX8mU42SHMETlbuNRX5xkrsUUOrBNVtQfo267Hi6PdhyEn5WrhiTOdYuZM/s1600/DSC01620.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtl_vLdpNbpNRSJO1IiPvZtWcdAW_-wfkcpCOvivGqIx72CUvzUYYL-l0yhvwiPUv31xDTq8H6l783iv8uhtX8mU42SHMETlbuNRX5xkrsUUOrBNVtQfo267Hi6PdhyEn5WrhiTOdYuZM/s400/DSC01620.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOuY_okDmvkke3jHQMiJXxmaXSBMsOaHozcbjIJsLgop0MXQ2uWfYnXcr9S4lULBB12xESLwuv77Gl8SVubJg1B6zFlNEqv19jkxTmDGJjZcia1YlJBoiM9hHXA0loEA_HUzALRb3DIcI/s1600/DSC01595.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<br />
2. Melt the chocolate by either placing on a double boiler or by microwaving it (be careful not to burn the chocolate). <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDojmxEkbSGcPyJdIHOPmzeu9PnWwqHjg15k1YjCt_TrhsxHlWfvbJqjCrYzGtJHlUnIISP09a1nULeZWuMx0tPZtDT3qsNCa-1cRTM1IKx61VjjNM6DV4fvEEASfDpslSSAt7jRZEPx0/s1600/DSC01593.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDojmxEkbSGcPyJdIHOPmzeu9PnWwqHjg15k1YjCt_TrhsxHlWfvbJqjCrYzGtJHlUnIISP09a1nULeZWuMx0tPZtDT3qsNCa-1cRTM1IKx61VjjNM6DV4fvEEASfDpslSSAt7jRZEPx0/s400/DSC01593.JPG" width="400" /></a></div>
3. In a bowl whisk the egg yolks and remaining sugar until it becomes light and pale in colour.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2oFFWSuG35LDWr7bUXWEN55ogyqH8ysg8a5gfF4HyQITEIhOjqSPI5U5lJLRQFhyDUKemP7Ybzkj7NwFP8oIdYF07qMmiC9Th2nO_l6ozMbK8lVCFybc33c-9kN3FicMetLn2kW23pxI/s1600/DSC01598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2oFFWSuG35LDWr7bUXWEN55ogyqH8ysg8a5gfF4HyQITEIhOjqSPI5U5lJLRQFhyDUKemP7Ybzkj7NwFP8oIdYF07qMmiC9Th2nO_l6ozMbK8lVCFybc33c-9kN3FicMetLn2kW23pxI/s400/DSC01598.JPG" width="400" /></a></div>
4. In a separate bowl whisk the egg whites (make sure that you thoroughly wash and dry the wisk so there is no egg yolk or water left on it) until stiff peaks form.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6rDYqolBpL_zS51701mfnNjor5HIQWI-CUEHAwo1HVDNsyZhWgurdHiLxZh6WRaF6JDMuj8tpVP6yNa4sxklKFzovvjS70MXbnV7dXsdn-SeYLqun1ApYlcufyOEhC6VHhjtfonMynDs/s1600/DSC01597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6rDYqolBpL_zS51701mfnNjor5HIQWI-CUEHAwo1HVDNsyZhWgurdHiLxZh6WRaF6JDMuj8tpVP6yNa4sxklKFzovvjS70MXbnV7dXsdn-SeYLqun1ApYlcufyOEhC6VHhjtfonMynDs/s400/DSC01597.JPG" width="400" /></a></div>
5. Pour the melted chocolate into the egg yolk mixture and whisk in quickly.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8kLBgxGn090jkYYDLPwv0EYTOGQkb5R1ZwAMZ_dO0AEyU_JgOYxUSchsvHKQKZqMUNrJmea0rw9TcKrJ5pCumdVksnemdVWcnaTDY13SK5sgQkll5Gc53ubofmIz6B-lJoR01smPjMhY/s1600/DSC01602.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8kLBgxGn090jkYYDLPwv0EYTOGQkb5R1ZwAMZ_dO0AEyU_JgOYxUSchsvHKQKZqMUNrJmea0rw9TcKrJ5pCumdVksnemdVWcnaTDY13SK5sgQkll5Gc53ubofmIz6B-lJoR01smPjMhY/s400/DSC01602.JPG" width="400" /></a></div>
6. Add half of the egg whites and fold in, then fold in the remaining (try to keep as much air in the mixture, and don't mix it too much).<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhniQoeFJfx-VYdx_PIt1nM1OWfnMMdwuL1uPVhW9T4Yrpi775iwuBMswLNq4oeJntr8VfdnshNcHcjC1Cll13hMSjVyuaFfsVhQjXjnMKYJazhxcHuAFkC7Mv-pJJ1vR8G_mY7SaI0xB8/s1600/DSC01606.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhniQoeFJfx-VYdx_PIt1nM1OWfnMMdwuL1uPVhW9T4Yrpi775iwuBMswLNq4oeJntr8VfdnshNcHcjC1Cll13hMSjVyuaFfsVhQjXjnMKYJazhxcHuAFkC7Mv-pJJ1vR8G_mY7SaI0xB8/s400/DSC01606.JPG" width="400" /></a></div>
7. Carefully fill the ramekins with the chocolate mixture, try not to get the mixture all over the sides as this will affect the rising of the soufflé.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2oK8dMCkhcfsKTiHlHxtl4mDZ9ObGNS4Ak61PZd_4tLtBWDoepXGv6MeFGGCK1MLx0Sk-O1HCr2XFASBg9GUy1jQJhQSycj_X8h5VXIluR-rTh1u4yO3R8E6q8jwoqNMxsROj1-EO0Vg/s1600/DSC01624.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2oK8dMCkhcfsKTiHlHxtl4mDZ9ObGNS4Ak61PZd_4tLtBWDoepXGv6MeFGGCK1MLx0Sk-O1HCr2XFASBg9GUy1jQJhQSycj_X8h5VXIluR-rTh1u4yO3R8E6q8jwoqNMxsROj1-EO0Vg/s400/DSC01624.JPG" width="400" /></a></div>
8. Bake for 15 minutes.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEU-mH1jpJqN2vyUQzSlrhJ24kxiyjbB3p7ZI2gYJMyhJI7RK4PuYYezMxH0Nmbfl2JOptL-unizq-TfVNc5S6lmwdqmqhgwqzTeUdt1TxHierZq3RVSd4rSvv7cef7nYeK2xYzJCDf4/s1600/DSC01649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEU-mH1jpJqN2vyUQzSlrhJ24kxiyjbB3p7ZI2gYJMyhJI7RK4PuYYezMxH0Nmbfl2JOptL-unizq-TfVNc5S6lmwdqmqhgwqzTeUdt1TxHierZq3RVSd4rSvv7cef7nYeK2xYzJCDf4/s400/DSC01649.JPG" width="300" /></a></div>
9. Eat immediately! <br />
<br />
Source:<br />
<a href="http://www.prestat.co.uk/chocolate-facts/chocolate-recipes/chocolate_souffle_recipe">Prestat</a><br />
<br />
<br />
<i>A post from Fullest of Life</i></div>Fullest.of.Lifehttp://www.blogger.com/profile/16876214250113780650noreply@blogger.com0tag:blogger.com,1999:blog-2300081680357271323.post-30944941323811758502012-04-15T10:56:00.001-07:002012-04-15T10:59:31.923-07:00Chocolate Oreo Cream Cake<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8ZOKb-U1qKRfNqYuSWpqZcSxXSAs4VRKRQJnWbuskE0GVIaat9Et7E8eFlWmoLyOIk-pbpBmGqdi2KWRPaLA-jX4kjJ7CalYd2707rYsCs8yFxQ_Q_4_skqNk_QWustedhT2A3yJzec/s1600/DSC01439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8ZOKb-U1qKRfNqYuSWpqZcSxXSAs4VRKRQJnWbuskE0GVIaat9Et7E8eFlWmoLyOIk-pbpBmGqdi2KWRPaLA-jX4kjJ7CalYd2707rYsCs8yFxQ_Q_4_skqNk_QWustedhT2A3yJzec/s400/DSC01439.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNzZj1WkUnsOxW5719iA2RbZXNCdufwpPtNx1BOIz0u4RL7J479jBmZHgOby2d-7Lrh254-HSHViWz63CpiJNVhpdz7w0yNKHUu1DUyXFo0XVZeQC9mU3OwN2kmWzLbZjalmBurFokbZA/s1600/DSC01474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNzZj1WkUnsOxW5719iA2RbZXNCdufwpPtNx1BOIz0u4RL7J479jBmZHgOby2d-7Lrh254-HSHViWz63CpiJNVhpdz7w0yNKHUu1DUyXFo0XVZeQC9mU3OwN2kmWzLbZjalmBurFokbZA/s400/DSC01474.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSvRz_UzyVAdaTQuPlT0nzaqyT6ETws2qAXHTIia9dS_HZsT_EY-DBcgxh44uceQLE7rXl_iqB_cw0dv5BQ2oya-qgJMMg-TspqRnFfHbOjcg2wWX4mOrpwsCg_iX6IIDnhp_d6opeJpo/s1600/DSC01510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSvRz_UzyVAdaTQuPlT0nzaqyT6ETws2qAXHTIia9dS_HZsT_EY-DBcgxh44uceQLE7rXl_iqB_cw0dv5BQ2oya-qgJMMg-TspqRnFfHbOjcg2wWX4mOrpwsCg_iX6IIDnhp_d6opeJpo/s400/DSC01510.JPG" width="400" /></a></div><br />
Who doesn't love a good chocolate cake? And who doesn't love Oreo biscuits? I know that I'm a BIG fan of both! I've found a great and dare I say it 'fool proof' chocolate cake recipe which is simple, moist and reliable. I've made this recipe at least 4 times now in the space of a few months which is saying something! I think that the secret ingredients to this cake are buttermilk, which makes the cake moist, and coffee which brings out the rich chocolaty flavour (you can't taste the coffee in the cake). The finished result from the pictures you can see above was made in 3 stages over 3 days , and you can decide to skip out stage 2 or 3 of course:<br />
1. Make the chocolate cake<br />
2. Add buttercream and cream icing<br />
3. Decorate<br />
<br />
One major problem that I came across was the fact that the cake wouldn't fit in the fridge! Our fridge is always packed to the brim and trying to fit a cake in is always a challenge, and we always end up repacking the whole fridge. So bear this in mind and decide on a more suitable sized cake, or try and make it all in one day before you want to serve it, or don't add the whipped cream icing (buttercream filling is fine out of the fridge tough). I'm not going to ask Santa for a new fridge (I don't think it would fit down the chimney), but something I do wish I had is a kitchen aid mixer; it would be so easy to just put everything into one bowl and let the machine do the work. But I guess on the brighter side my biceps definitely benefited from all the whipping and whisking! For all of you who also don't have a kitchen mixer I've proved that you make this cake without it, so no excuses. <br />
<br />
<br />
I made this cake for a friend's birthday, and I'm glad that there were quite a few people to help finish the cake, however the cake defeated us even tough there were around 15 people. So if you want to make this cake, make sure you have people to share it with, and lots of them for that matter. One last tip for making this cake is to buy an extra pack of Oreo biscuits: you'll definitely be tempted to have 'one or two' biscuits whilst making the cake, and you don't want to end up with the situation where you have none left for the decoration! <br />
<br />
<u><b>Recipe</b></u><br />
<br />
<u><b>Ingredients:</b></u><br />
<br />
<b>Chocolate Cake</b><br />
3 1/2 cups plain flour<br />
1 cup cocoa powder<br />
4 cups caster sugar<br />
4 tsp bicarbonate of soda<br />
2 tsp baking powder<br />
2 tsp salt<br />
4 eggs<br />
1 cup oil (I used sunflower as it won't affect the flavour of the cake)<br />
2 cups buttermilk (or you can use 1 1/2 cups plain yogurt mixed with 1/2 cup milk)<br />
2 cups brewed coffee (use hot water)<br />
<br />
<b>Oreo Buttercream Filling</b><br />
1 1/2 blocks (375g) of unsalted butter at room temperature <br />
2 tsp vanilla bean paste (or use the same quantity of vanilla essence)<br />
4-5 cups of icing sugar (depending on your preference of sweetness and consistency)<br />
1/2 pack (around 7 Oreos) of a 154g packet of Oreos crushed<br />
<br />
<b>Oreo Cream Icing</b><br />
368mls double cream (x2 of 184ml cartons)<br />
1 tsp vanilla bean paste <br />
1/3 cup icing sugar<br />
1/2 pack (around 7 oreos) of a 154g packet of Oreos crushed<br />
<br />
<b>Vanilla Cream Icing Peaks </b><br />
<br />
200mls double cream<br />
3 tbsp icing sugar<br />
1/2 tsp vanilla bean paste<br />
<br />
<b>Optional Extras </b><br />
<br />
Oreo biscuits to decorate (you can get mini and regular sized biscuits)<br />
<br />
<br />
<br />
<b><u>Method:</u> </b><br />
<br />
<b>Chocolate Cake</b><br />
<br />
You can make this cake mixture in 2 batches (just half the recipe for each batch) if like me you don't have a mixing bowl big enough to fit all the ingredients.<br />
<br />
1. Preheat the oven to 180C.<br />
2. Combine all the dry ingredients in a mixing bowl and mix well.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZft1rIzN4GAckIbMW_hF5iRKu2ePr6A-ELjxJwxoM1Zr99sVGiRWjHayas_O8mrZ4RfH8v3PSwUXN-cqHHHcUN0pFtLebG7UGpkav_NBn3JnZRIAc01DTbblfIrN_lgUvbmVLdvQy7D0/s1600/DSC01334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZft1rIzN4GAckIbMW_hF5iRKu2ePr6A-ELjxJwxoM1Zr99sVGiRWjHayas_O8mrZ4RfH8v3PSwUXN-cqHHHcUN0pFtLebG7UGpkav_NBn3JnZRIAc01DTbblfIrN_lgUvbmVLdvQy7D0/s400/DSC01334.JPG" width="400" /></a></div> 3. Mix the oil, buttermilk and eggs together. Slowly add this to the dry ingredients and whisk.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPR9Nyw2UK_o20ArgWvH09BWaSAhRuS_EV1Waz_-Mm30ourktJy4F8YfpnkRbITMIYz2BAzxy4YgHkZg_AVIuMKYdqVc7KmyVevlkd3OFeNisQ5xVaHUA3Ys14_z2c_LwoTBBqoy3d6OU/s1600/DSC01336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPR9Nyw2UK_o20ArgWvH09BWaSAhRuS_EV1Waz_-Mm30ourktJy4F8YfpnkRbITMIYz2BAzxy4YgHkZg_AVIuMKYdqVc7KmyVevlkd3OFeNisQ5xVaHUA3Ys14_z2c_LwoTBBqoy3d6OU/s400/DSC01336.JPG" width="400" /></a></div>4. Slowly mix in the brewed coffee until the mixture is smooth.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieBx45UuJSiMb4kHPp7TRkYFQFjU1DdYZ0u45gXnMG70XYMzqlZj2fZIZP_vTo46e2-dowEB90GWHLRsOxU3HXPgsatBKs8gQO7B8V7kDhQj51XkC1wWAHgOS-wK6YOQL447VQFLkYlCY/s1600/DSC01338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieBx45UuJSiMb4kHPp7TRkYFQFjU1DdYZ0u45gXnMG70XYMzqlZj2fZIZP_vTo46e2-dowEB90GWHLRsOxU3HXPgsatBKs8gQO7B8V7kDhQj51XkC1wWAHgOS-wK6YOQL447VQFLkYlCY/s400/DSC01338.JPG" width="400" /></a></div>5. Divide the mixture equally into 4 cake tins which have been lines with greaseproof paper (or if you don't have 4 tins just bake in batches)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwEAlNh68flmW1HrYcbEcZyKT7RmGAv0LA6iS6dQRKkqfmMWgIoPLIkraOQnLHCfaCb7H0sbr0_HpzS2m5xfTvjnzxdDaYSAj7GfSvN-ijYsbYXsMkYb1GVmok65R6NZzRw1Y34c7J4Is/s1600/DSC01345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwEAlNh68flmW1HrYcbEcZyKT7RmGAv0LA6iS6dQRKkqfmMWgIoPLIkraOQnLHCfaCb7H0sbr0_HpzS2m5xfTvjnzxdDaYSAj7GfSvN-ijYsbYXsMkYb1GVmok65R6NZzRw1Y34c7J4Is/s400/DSC01345.JPG" width="400" /></a></div>6. Bake for 35-45mins until a knife stuck in the middle of the cake comes out clean. Allow the cake to cool before handling (otherwise it will fall apart easily).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggiXi9xNeQNDXWK9mbLXuiuZFpjKcy5ieKuEoieVaIrweNIqpPvtrw9ELcBWrBC0rUI3qF4xrrm1PWwmRPyYIJsKIyDpTUEIpJTOT0FI1eDQSPZPL49iP9sUgkW8OWZSir_E2lULbHiPM/s1600/DSC01346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggiXi9xNeQNDXWK9mbLXuiuZFpjKcy5ieKuEoieVaIrweNIqpPvtrw9ELcBWrBC0rUI3qF4xrrm1PWwmRPyYIJsKIyDpTUEIpJTOT0FI1eDQSPZPL49iP9sUgkW8OWZSir_E2lULbHiPM/s400/DSC01346.JPG" width="400" /></a></div><br />
<b>Oreo Buttercream Filling</b><br />
<br />
1. Beat the butter till it is soft and creamy. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimZHm6k4Z8MOeyf-pcr5y0yd_gbYOaACf_NhK_7-WwElXF4wf6s85JezcLV1pOG7z1nJCuolCWY2mMGolbC1lSaPaY6LzwDHOzipTmTmMBzOOF4qk6ODj3RnDHWRhxGOCNM3YH3MxeD90/s1600/DSC01354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimZHm6k4Z8MOeyf-pcr5y0yd_gbYOaACf_NhK_7-WwElXF4wf6s85JezcLV1pOG7z1nJCuolCWY2mMGolbC1lSaPaY6LzwDHOzipTmTmMBzOOF4qk6ODj3RnDHWRhxGOCNM3YH3MxeD90/s400/DSC01354.JPG" width="400" /></a></div>2. Slowly add the icing sugar in batches and whisk into the butter after each addition. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmnvcVlWVSNIb3PiO8sKHWTRiy_mPoHieUN1LArbU06kNk-olGUFiyVyKrN4orxXOY5LLVblv0RtdwWrKwMHdcONn-0MG06q6VSILSetQT7g3yjHfS0uz4NkwcZXz85nbzj5-mmDoqybk/s1600/DSC01366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmnvcVlWVSNIb3PiO8sKHWTRiy_mPoHieUN1LArbU06kNk-olGUFiyVyKrN4orxXOY5LLVblv0RtdwWrKwMHdcONn-0MG06q6VSILSetQT7g3yjHfS0uz4NkwcZXz85nbzj5-mmDoqybk/s400/DSC01366.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIoBN28vS5UT4emmM7yvrKLy0keSMXpnl2RPEw54PdjeSalOHaZJdIbAiIxY7xGCyM02q6QLRsHV7gXqzG_TNu6kePqcpk49XiQ8Gb6dghWkIQ0b19dZuLf9y8JJgOIs5-q4UgptiZ6zM/s1600/DSC01355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>3. Once the right consistency and sweetness is achieved add the Oreo crumbs and blend well.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyaprlU6wITcdWymbfaHLbtV4UKqAsJkeeVv8MchAeoq6lmkcABWyrehdSBm9j39sZii74At-lMZnYK_ADS63iHbV47gxTX83efYtAeQ3tiZRuiK5XC-Tvp7BHFb6Xzz6JTkX-Euv4DbU/s1600/DSC01367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyaprlU6wITcdWymbfaHLbtV4UKqAsJkeeVv8MchAeoq6lmkcABWyrehdSBm9j39sZii74At-lMZnYK_ADS63iHbV47gxTX83efYtAeQ3tiZRuiK5XC-Tvp7BHFb6Xzz6JTkX-Euv4DbU/s400/DSC01367.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Q5waTPzMGWHEdqLIFsIFw-g6ZJcp9rWf2uyQ4UPkaUECWMLf8yq3M8HiCNiboIKy5HfwFgL9Jdg2fq_DAPd5OWircneJbTjtl0faxfdK14-4JjnCieD6Apv4LpX4u0kE8Z5fCOjDa-8/s1600/DSC01368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Q5waTPzMGWHEdqLIFsIFw-g6ZJcp9rWf2uyQ4UPkaUECWMLf8yq3M8HiCNiboIKy5HfwFgL9Jdg2fq_DAPd5OWircneJbTjtl0faxfdK14-4JjnCieD6Apv4LpX4u0kE8Z5fCOjDa-8/s400/DSC01368.JPG" width="400" /></a></div><br />
<b>Oreo Cream Icing</b><br />
<br />
1. In a mixing bowl add the double cream, icing sugar and vanilla bean paste. Whisk till still peaks are just about to form.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvh5AhTyGq-1T8y_CrLmGysbBIyTmTIwn_Z7ctFJi65ePwqSOLZ35RYf_EULAWknDB_GNz_6XaUr53qA32T5hti3fDML5WfGAVntZx_JhTPj-fqnDo5L8Vi2aoY7VgJMhnCFKK-LnveZQ/s1600/DSC01402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvh5AhTyGq-1T8y_CrLmGysbBIyTmTIwn_Z7ctFJi65ePwqSOLZ35RYf_EULAWknDB_GNz_6XaUr53qA32T5hti3fDML5WfGAVntZx_JhTPj-fqnDo5L8Vi2aoY7VgJMhnCFKK-LnveZQ/s400/DSC01402.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8MIE9mqNSxX6WkPNASbRXISzhj7gXy1BPqx455CVQvx1c_5G_ppl7GNOWvzLkTEEy47D8SknN41-VlTZRwsSGf5ZwxpbqYgzXWJMkMZ087DjehH9l1MNMITZQ8uRDffE-Ft0XLvjjO_Q/s1600/DSC01366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>2. Add the Oreo biscuits and use a spoon to mix into the mixture (be careful not to over-whip the cream).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCx4Q9PoDnaEXLcyHBcPLY5RENe90fJGyYpxDUn7xrGPwzUDmULRttVZ5qkqX8DZ3135EKgv7Mtr7DW-k3kG-y8vLD_CJw947hzTVZ81bXeOCyTcXQyw66UU7YvBWl_jr4PT4l8dJ_94s/s1600/DSC01406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCx4Q9PoDnaEXLcyHBcPLY5RENe90fJGyYpxDUn7xrGPwzUDmULRttVZ5qkqX8DZ3135EKgv7Mtr7DW-k3kG-y8vLD_CJw947hzTVZ81bXeOCyTcXQyw66UU7YvBWl_jr4PT4l8dJ_94s/s400/DSC01406.JPG" width="400" /></a></div><br />
<b>Vanilla Cream Icing Peaks</b><br />
<br />
1. Whisk all the ingredients till still peaks form; the 'can you put the bowl over your head?' test. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmnvcVlWVSNIb3PiO8sKHWTRiy_mPoHieUN1LArbU06kNk-olGUFiyVyKrN4orxXOY5LLVblv0RtdwWrKwMHdcONn-0MG06q6VSILSetQT7g3yjHfS0uz4NkwcZXz85nbzj5-mmDoqybk/s1600/DSC01366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbojl31MWwWFQ0mCFLNwpGN_WL2ro4BC9qYOjboyFlcnt7afb6U9O6KL0bpwwPbeR5-ZXhbQYV7nAGAaIWQA6FjQ5scL3JQtllOHmPQv49KkA3GwkBdr_sSFro2m9bG-AOZKBRIVdEEcc/s1600/DSC01429.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbojl31MWwWFQ0mCFLNwpGN_WL2ro4BC9qYOjboyFlcnt7afb6U9O6KL0bpwwPbeR5-ZXhbQYV7nAGAaIWQA6FjQ5scL3JQtllOHmPQv49KkA3GwkBdr_sSFro2m9bG-AOZKBRIVdEEcc/s400/DSC01429.JPG" width="400" /></a></div><br />
<br />
<b><u>Cake Assembly:</u></b><br />
<br />
1. Cut the cake layers till they are all flat and even.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpBcJdH7_Fjk5bT4pgWq2AEfV2Mrj4m7guAegcs5wbKlwV8SI-G4FUNUz1l52IZ1LbSkkgawTKjdebQMvp493HOZm7ly95p-e8W_YuOaPj5X72X6dAU6PD2YVwYAQmc4sYgSmaoucRcII/s1600/DSC01350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpBcJdH7_Fjk5bT4pgWq2AEfV2Mrj4m7guAegcs5wbKlwV8SI-G4FUNUz1l52IZ1LbSkkgawTKjdebQMvp493HOZm7ly95p-e8W_YuOaPj5X72X6dAU6PD2YVwYAQmc4sYgSmaoucRcII/s400/DSC01350.JPG" width="400" /></a></div>2.Place a layer of cake cake board or plate that you want to present the cake on as it will be difficult to move later on.<br />
3. Spread a layer of butter cream on, then add another layer of cake and repeat process till you end up with a 4-tiered cake with 3 layers of buttercream.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo84cjs4JTjEc-xckv120ymzc308nQvCOPi6-NbY5uXNoVDtQo41D3tVGY8ShZt5XVWkeJNB6eSWIvBvqTgmGFzUV3GjxzewAQp4tFrId49w4UtYppqXneAwU_1MxJTjcl0onQhleJB4M/s1600/DSC01377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo84cjs4JTjEc-xckv120ymzc308nQvCOPi6-NbY5uXNoVDtQo41D3tVGY8ShZt5XVWkeJNB6eSWIvBvqTgmGFzUV3GjxzewAQp4tFrId49w4UtYppqXneAwU_1MxJTjcl0onQhleJB4M/s400/DSC01377.JPG" width="400" /></a></div>4. Use any remaining buttercream to smooth the sides of the cake.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCXu8pIud-zSIwRc0lMViJib9ARhaG1yb6L4DVo9JM3PRAwC6Ou6Tp7mgALxi316uafJyiZKNviWqL3OtTObehCJ6KUQgY30BXqFAtybTpEM0VrVRSgXij6CJ4D5YTifuCHeeR7XcYv-A/s1600/DSC01396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCXu8pIud-zSIwRc0lMViJib9ARhaG1yb6L4DVo9JM3PRAwC6Ou6Tp7mgALxi316uafJyiZKNviWqL3OtTObehCJ6KUQgY30BXqFAtybTpEM0VrVRSgXij6CJ4D5YTifuCHeeR7XcYv-A/s400/DSC01396.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCfStSMQP_zmOWRFjlPLrYNuGJ6owu6NYdhl3GV5mjIrObUn48zmZbNvfJjQfv494vGSR0dGxRMr5A9ZtlC19yrfOYL8N0ioqHxqnSqyfjs3A4xl8arfaOqIEd5J1V5PSVZFCcO4FSLBY/s1600/DSC01415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCfStSMQP_zmOWRFjlPLrYNuGJ6owu6NYdhl3GV5mjIrObUn48zmZbNvfJjQfv494vGSR0dGxRMr5A9ZtlC19yrfOYL8N0ioqHxqnSqyfjs3A4xl8arfaOqIEd5J1V5PSVZFCcO4FSLBY/s400/DSC01415.JPG" width="400" /></a></div>6. Use a piping bag to pipe the vanilla cream peaks onto the cake.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiARrhihC0Bn0qLwjYP1mX51cpHJgHhK5B78BCZIa3O8UZrSq_RJW5NE4uQKysDP06k3zNrsnIvIAtBipM68rsjiRnlyl22vRSj5-KNS8RjrY7O0N5tb_sTXXnXnwHoX0MMSse5Q-wUIsQ/s1600/DSC01437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiARrhihC0Bn0qLwjYP1mX51cpHJgHhK5B78BCZIa3O8UZrSq_RJW5NE4uQKysDP06k3zNrsnIvIAtBipM68rsjiRnlyl22vRSj5-KNS8RjrY7O0N5tb_sTXXnXnwHoX0MMSse5Q-wUIsQ/s400/DSC01437.JPG" width="400" /></a></div>7. Decorate with Oreo biscuits. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9dwuY_kTpPQotphN9f4lMVCL07ISlkmjPRHVEyHagzA6hIrWDsHijb9qvPlPhJ-dbTKROk5ALG8gfWeG53lCNgkct4mFaTkHdDzGZ2hoJhjbgdhcUjBkRyD8_3QAVD0hi53uxQivcaPA/s1600/DSC01432.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9dwuY_kTpPQotphN9f4lMVCL07ISlkmjPRHVEyHagzA6hIrWDsHijb9qvPlPhJ-dbTKROk5ALG8gfWeG53lCNgkct4mFaTkHdDzGZ2hoJhjbgdhcUjBkRyD8_3QAVD0hi53uxQivcaPA/s400/DSC01432.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhodvgQvPYd2ffI5oobkzzeGCYNqtQ2u_YdQC6FhLA-gIVNA9awQpRBZ9uZnRU2y_V5U01UID-P2QeQS2fp2y2K7CPOFmP61riI_jUgH9BC-2QwpESs8XGgsLYAGRQpNw84Y4Msp-LL-lI/s1600/DSC01456.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhodvgQvPYd2ffI5oobkzzeGCYNqtQ2u_YdQC6FhLA-gIVNA9awQpRBZ9uZnRU2y_V5U01UID-P2QeQS2fp2y2K7CPOFmP61riI_jUgH9BC-2QwpESs8XGgsLYAGRQpNw84Y4Msp-LL-lI/s400/DSC01456.JPG" width="400" /></a></div>8. Chill the cake till serving.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7PqsYMyBOwMEOZ1iuVIOIAF19FzfQt26tDBCANBF_UfDLUO3QpOETnCsIdgV8xd03kszK4ZDP6ilJjX5HN-vwSAQ0cpQwk7ZLF1p5ZfNscR9p7q5slsPt1PyDrGOVCN1_4fr4yxeqhQI/s1600/DSC01473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7PqsYMyBOwMEOZ1iuVIOIAF19FzfQt26tDBCANBF_UfDLUO3QpOETnCsIdgV8xd03kszK4ZDP6ilJjX5HN-vwSAQ0cpQwk7ZLF1p5ZfNscR9p7q5slsPt1PyDrGOVCN1_4fr4yxeqhQI/s400/DSC01473.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnfpZU3g8PqN_fW00tBrZ9Ps_rOMcr_MK71wPvSHAQGcoEYGBL7DMFZR8pxud8gomJFWrlG4T6i4THFrtN5e4e5i1fbrIjnxwvR9zJCXXY3WTJyI57sK1KuQFcBnBnnSBAr3tB1ZJw2_U/s1600/DSC01513.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnfpZU3g8PqN_fW00tBrZ9Ps_rOMcr_MK71wPvSHAQGcoEYGBL7DMFZR8pxud8gomJFWrlG4T6i4THFrtN5e4e5i1fbrIjnxwvR9zJCXXY3WTJyI57sK1KuQFcBnBnnSBAr3tB1ZJw2_U/s400/DSC01513.JPG" width="400" /></a></div><br />
<u><b>Source:</b></u><br />
Chocolate cake adapted from '<a href="http://www.foodandwine.com/recipes/double-chocolate-layer-cake">Food and Wine</a>'<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhialz304XWV-UcINlrkxYyQni9cWi18Bar4BhSzcVkyMP0hsEJzq4ZOW5qxVPCxUV1YJzdtLKwBVT4_V1LM2UYkAK0p8Z_Gt5Rk4f66q_OxZic3jxnC2HESst9gTD7oZEqTfShsP_6qvg/s1600/DSC01516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><br />
<i>A post from Fullest of Life</i><br />
<br />
<br />
<br />
<br />
<br />
</div>Fullest.of.Lifehttp://www.blogger.com/profile/16876214250113780650noreply@blogger.com3tag:blogger.com,1999:blog-2300081680357271323.post-64859293960459557452012-04-02T14:35:00.000-07:002012-04-02T14:35:38.693-07:00Giant Scotch Eggs<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBx0FuQZ9L_b7w2ibk4TBwbZn8G2_SGF_-3JPb9k6IaKZvTc8IshaBnnXHlHMagUWyvivNUQz96xdjWwYu6U7rDKUzQt7u0_mKHnHpC9X2nraDBvHvtZRJc8H-Dxs86r5M9-_Lxo6sy5E/s1600/DSC01078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBx0FuQZ9L_b7w2ibk4TBwbZn8G2_SGF_-3JPb9k6IaKZvTc8IshaBnnXHlHMagUWyvivNUQz96xdjWwYu6U7rDKUzQt7u0_mKHnHpC9X2nraDBvHvtZRJc8H-Dxs86r5M9-_Lxo6sy5E/s400/DSC01078.JPG" width="400" /></a></div><br />
<br />
I'm a scotch egg lover. I remember when I was a child my mother used to pack mini scotch eggs in school lunches and I was soo excited whenever I found them in my lunch box. I'd like to say a special thank you to my mum for my lunches actually, when I think back to my school days I had awesome lunches filled with lots of snacks and treats that used to make the other kids jealous; no boring old jam sandwiches for me that's for sure.<br />
<br />
I didn't realise just how easy it was to make scotch eggs until now and it's great because now I can make customised scotch eggs with all sorts of flavours; it's opened a whole new window. Since this was the first time I made them I thought I would stick to fairly basic ingredients. However next time I make them I've got a whole host of flavours I would like to try adding to the humble scotch egg, for example a bit of coriander for a more Indian touch, or maybe some lemon zest, or what about hoisin sauce (honestly I think it would work!). Another good thing about these scotch eggs is that they are baked and not deep fried making them 'healthier'. On the other hand when I baked them the sausage meat on some of them split and I just don't know why; if you know please let me know so I can learn. I've decided that next time I make them I'm going to try mashing up the egg with a bit of mayo and mustard instead of leaving the egg whole to make it more like the ones in the shops, but that's an experiment for another time.<br />
<br />
Preparation time: 1 hr 20mins<br />
Makes 6 giant scotch eggs<br />
<u><b>Recipe:</b></u><br />
<br />
<b>Ingredients </b><br />
meat of 10 sausages / 550g sausage meat<br />
6 eggs<br />
seasoning suggestions for sausage meat: onion powder, garlic powder, paprika, Worcestershire sauce, tabasco sauce<br />
1 beaten egg <br />
bread crumbs seasoned with salt and pepper<br />
<br />
<b><u>Method:</u></b><br />
<br />
1. Get the meat out of 10 sausages. I used Cumberland sausages.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPTS7wSOLlxt1gUEErNTgog9Gr7YClgxL6-X8eEv2ZY7S0za2t8Fs22QjrCyAtvaFknVSs8zg4TeQroGEIkLBZgXNeGBKwBTDj5g_3CqC6PSbTFrPnfL0sdBZRf29hWnwzhiYdNbNiPMA/s1600/DSC01047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPTS7wSOLlxt1gUEErNTgog9Gr7YClgxL6-X8eEv2ZY7S0za2t8Fs22QjrCyAtvaFknVSs8zg4TeQroGEIkLBZgXNeGBKwBTDj5g_3CqC6PSbTFrPnfL0sdBZRf29hWnwzhiYdNbNiPMA/s400/DSC01047.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2f5f0gZuYR4JQiMoSa9sxnNyaMWiRBHXa9inXJhe0c77-5hXmz95jr1QAcUeYOyumW9TiXThBI_fIwC4jMrnx3SQFzb6krgVsSQws7I1l_yeTg31q3YSlnILv4wFjDHd_vuXjWSiBDQ8/s1600/DSC01048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2f5f0gZuYR4JQiMoSa9sxnNyaMWiRBHXa9inXJhe0c77-5hXmz95jr1QAcUeYOyumW9TiXThBI_fIwC4jMrnx3SQFzb6krgVsSQws7I1l_yeTg31q3YSlnILv4wFjDHd_vuXjWSiBDQ8/s400/DSC01048.JPG" width="400" /></a></div><br />
2. Season the meat with 1/2tsp each onion powder and garlic powder and 1 tsp paprika. Add a splash of Worcestershire sauce and Tabasco sauce if you want an added kick. Mix into the meat well. Divide meat into 6 portions.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSr8FmMhOCELQqsGt72dDkyLFkbo2JcRE1HPqEOaX9Ie5g6cWde5ecVklgCaxDk29k6hVTbLFGPszf_81UbF9RT4LdTRzxFappBa9CioV_8Htyev_YRZEDf80DkQvm-3Os7hFNgC_JKQw/s1600/DSC01049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSr8FmMhOCELQqsGt72dDkyLFkbo2JcRE1HPqEOaX9Ie5g6cWde5ecVklgCaxDk29k6hVTbLFGPszf_81UbF9RT4LdTRzxFappBa9CioV_8Htyev_YRZEDf80DkQvm-3Os7hFNgC_JKQw/s400/DSC01049.JPG" width="400" /></a></div>3. Into a pan of simmering water add all the eggs and boil for around 4-5 mins (you only want to partially cook the eggs). Take of the heat and replace the boiling water with cold water to cool the eggs. Remove the shells from the eggs. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2svx-pZa03cAjMfiMS6qZl7-jhGF0-H7Vf9IG1P2elQbPUhkMV3s1j5F-eBZKq_hzn4xgscjGHIXBqwTksvOEqyjA9gHL7zXu6UTVT6ZH0LXaSEJC3pwDaBDlFcOfCPcsAG2Kxtol3_0/s1600/DSC01050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2svx-pZa03cAjMfiMS6qZl7-jhGF0-H7Vf9IG1P2elQbPUhkMV3s1j5F-eBZKq_hzn4xgscjGHIXBqwTksvOEqyjA9gHL7zXu6UTVT6ZH0LXaSEJC3pwDaBDlFcOfCPcsAG2Kxtol3_0/s400/DSC01050.JPG" width="400" /></a></div>4. Now you want to start assembling the scotch egg. Get a sheet of cling film and place a portion of meat onto it. Flatten the meat into a circular shape a little bigger than the eggs. You can coat your fingers with a little oil to stop the meat sticking to your fingers.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXHxciCzs4SLeNfZIAapPeQMoW37lkMGabMkxGcI6HhUDb9-Z7y_kRx9k66-cAjmwrwtR8ov9D0EBZtAEpi7wmCKHSR64Rgx95rA9nxxaabteRwV5d1asK0SzBuorfEWKz1IMQ1HGy2ZA/s1600/DSC01065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXHxciCzs4SLeNfZIAapPeQMoW37lkMGabMkxGcI6HhUDb9-Z7y_kRx9k66-cAjmwrwtR8ov9D0EBZtAEpi7wmCKHSR64Rgx95rA9nxxaabteRwV5d1asK0SzBuorfEWKz1IMQ1HGy2ZA/s400/DSC01065.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrwNUHsx9at3ryBrOLmnms-N5H44FHmuYoh8o4VPuxiZg2N8YieTuLqtDdUcEQVPka-COBdE6Ft-VU3v_WKrAR6Zl59lXlfwWkgA7Lqw4_yJzHIFdr4cxdhXyX9WasTABWriDdUnfVQwk/s1600/DSC01056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrwNUHsx9at3ryBrOLmnms-N5H44FHmuYoh8o4VPuxiZg2N8YieTuLqtDdUcEQVPka-COBdE6Ft-VU3v_WKrAR6Zl59lXlfwWkgA7Lqw4_yJzHIFdr4cxdhXyX9WasTABWriDdUnfVQwk/s400/DSC01056.JPG" width="400" /></a></div>5. Place the boiled egg onto the meat pattie.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUcrrVGiWeq4LliECTjQ1iTUTmQHL2iISFcFTphv9RXDROTuODKnTVgKc-pAzv0-EZ-AnAMwfUAhbgMBDchNehLvZem8lXMKVzQ5o4ZHqe-60Ig_Pcp36C8BlerogpjV-OCvV_fA_KPHo/s1600/DSC01057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUcrrVGiWeq4LliECTjQ1iTUTmQHL2iISFcFTphv9RXDROTuODKnTVgKc-pAzv0-EZ-AnAMwfUAhbgMBDchNehLvZem8lXMKVzQ5o4ZHqe-60Ig_Pcp36C8BlerogpjV-OCvV_fA_KPHo/s400/DSC01057.JPG" width="400" /></a></div>6. Use the clingfilm to help you mould the meat around the egg.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWm1yrbxizh-sXf65p-BKdMRvrW3RT4kkfjJ28pUjVfJKJtQ2kmAykdoUtpdX9JaLVmNDSEpvX6qovsm-qiEN8UDFosDKi5SwbMVmqa_ygp4FSC-ZtJAlqbqfd16BSSipJzi_vSHEvSnM/s1600/DSC01058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWm1yrbxizh-sXf65p-BKdMRvrW3RT4kkfjJ28pUjVfJKJtQ2kmAykdoUtpdX9JaLVmNDSEpvX6qovsm-qiEN8UDFosDKi5SwbMVmqa_ygp4FSC-ZtJAlqbqfd16BSSipJzi_vSHEvSnM/s400/DSC01058.JPG" width="400" /></a></div>7. Once the meat is all around the egg, twist the top of the cling film to seal off the top.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2fMTC5jr3XdEYYqgGn7Y3BfEmSpXLNJrT6wYjXIgifmMaP5sEADahjJkEkw3m_ExfatG57uJTfUm6oRnKijYNhME3Wcg91Sb1WIzM1Bqrp6M83qhPasnBRZILQywUamJo3a9E_2Sw5cg/s1600/DSC01061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2fMTC5jr3XdEYYqgGn7Y3BfEmSpXLNJrT6wYjXIgifmMaP5sEADahjJkEkw3m_ExfatG57uJTfUm6oRnKijYNhME3Wcg91Sb1WIzM1Bqrp6M83qhPasnBRZILQywUamJo3a9E_2Sw5cg/s400/DSC01061.JPG" width="400" /></a></div>8. Remove the clingfilm.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzE8TnSJVng7Erp9jt2_qIVfYAgznpvDyX3yINJn67eUrJnW3nG-DaCi_mmDIc86RCyYZ0ltAlYKU4CR56hf2YYIKJrF6jfhKKF1c8t7-3cji5O32fxpG3FS3qzF1GrnSLjAorbiNQ1rk/s1600/DSC01062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzE8TnSJVng7Erp9jt2_qIVfYAgznpvDyX3yINJn67eUrJnW3nG-DaCi_mmDIc86RCyYZ0ltAlYKU4CR56hf2YYIKJrF6jfhKKF1c8t7-3cji5O32fxpG3FS3qzF1GrnSLjAorbiNQ1rk/s400/DSC01062.JPG" width="400" /></a></div>9. Dip in beaten egg and coat all over.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RXf8zPMUl9zgUvaqtWyIQXt7B_doaz2L-N8PFOP2N097BID32dCNwh7zj0t0Ge_vPLUFy_wXGBhSlpk0wxM_vd4j0nsoGES-PfmHvyWkJ1eMYTcG4ZXLuZ8PkRiT0cTYf0EhIn1qPks/s1600/DSC01063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RXf8zPMUl9zgUvaqtWyIQXt7B_doaz2L-N8PFOP2N097BID32dCNwh7zj0t0Ge_vPLUFy_wXGBhSlpk0wxM_vd4j0nsoGES-PfmHvyWkJ1eMYTcG4ZXLuZ8PkRiT0cTYf0EhIn1qPks/s400/DSC01063.JPG" width="400" /></a></div> 10. Coat evenly in bread crumbs. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOJCCzinf89mfA1VSSNgxqDl570hKMocHae1WoEs2uYu1nCc7-D7wCRiw7DDMXj4dXlszYdBmTTrY3AVuN8y8oRncdsv0qihct_JipjloKdSRR2LfM4JDPL9DGhXHKJpcsJ36adyZnLj8/s1600/DSC01064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOJCCzinf89mfA1VSSNgxqDl570hKMocHae1WoEs2uYu1nCc7-D7wCRiw7DDMXj4dXlszYdBmTTrY3AVuN8y8oRncdsv0qihct_JipjloKdSRR2LfM4JDPL9DGhXHKJpcsJ36adyZnLj8/s400/DSC01064.JPG" width="400" /></a></div>11. Arrange on a baking tray and bake at 160C for around 40mins to 1hr depending on your oven.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJchUfwpdXY3fKjNF36cLabArK-TueTt81JWOPAqqEfEY0ATfDV31MWVGina3nGc8_TZYM00lEsdFkRZ3WVeYeyiiEisXid5gv8BLGf1nvAPHEb1g9LPg4zpVoOvdH6lYrXqR_OLRrZw/s1600/DSC01068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJchUfwpdXY3fKjNF36cLabArK-TueTt81JWOPAqqEfEY0ATfDV31MWVGina3nGc8_TZYM00lEsdFkRZ3WVeYeyiiEisXid5gv8BLGf1nvAPHEb1g9LPg4zpVoOvdH6lYrXqR_OLRrZw/s400/DSC01068.JPG" width="400" /></a></div>12. Eat hot or cold. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO6zQuuiwB5HTlV13CJXQtMEOIKPF7N1aaRA4JqPCWLNMjz9faDpr7FZEOw2iU1vnWCIhuPAQtyknoQ4-n-NoIhC-I-mqzbYyFAgmsEco0-Lm3JiQXhBuYRAQfri1YHtLiH-PY4w5kN5M/s1600/DSC01082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO6zQuuiwB5HTlV13CJXQtMEOIKPF7N1aaRA4JqPCWLNMjz9faDpr7FZEOw2iU1vnWCIhuPAQtyknoQ4-n-NoIhC-I-mqzbYyFAgmsEco0-Lm3JiQXhBuYRAQfri1YHtLiH-PY4w5kN5M/s400/DSC01082.JPG" width="400" /></a></div><i></i><br />
<i></i><br />
<i><br />
</i><br />
<i>A post from Fullest of Life</i></div>Fullest.of.Lifehttp://www.blogger.com/profile/16876214250113780650noreply@blogger.com3tag:blogger.com,1999:blog-2300081680357271323.post-21543129202787948072012-03-22T14:17:00.003-07:002012-04-12T13:30:28.191-07:00'The Emma-Lily': A Rose, Lychee and Raspberry Chiffon Cake<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQPv_b50Ah_n2C9v3T1A3635JSmDYS33-BoiCJVqGpILt0ugcThyXFRZdu_G8I3G4kf7fQq4XqrmBnelzcoK-LoLfyODjUggXFD9NGCei3sF5l7LrTdPG7V_-qegcsTh0P4S4ueiB6-1Q/s1600/DSC00325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQPv_b50Ah_n2C9v3T1A3635JSmDYS33-BoiCJVqGpILt0ugcThyXFRZdu_G8I3G4kf7fQq4XqrmBnelzcoK-LoLfyODjUggXFD9NGCei3sF5l7LrTdPG7V_-qegcsTh0P4S4ueiB6-1Q/s400/DSC00325.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi84l1ezNfejB5Ol7hy4pA4W6BG1tgult50ka_1OmTMsV5Roi2AYF0qdlT900iryKVqPrwoJYkxGtEslCqb_B2W7opvMcX2AE9M9csw6XVPeKKZ9foyYeCTJJo4UIR0ei3C5KTV_Xtgbcg/s1600/DSC00328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi84l1ezNfejB5Ol7hy4pA4W6BG1tgult50ka_1OmTMsV5Roi2AYF0qdlT900iryKVqPrwoJYkxGtEslCqb_B2W7opvMcX2AE9M9csw6XVPeKKZ9foyYeCTJJo4UIR0ei3C5KTV_Xtgbcg/s400/DSC00328.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgszFFVPI9mvzWGd2Jfz222kMWKviokYhKTvS5TuYsVZvOTj3mPHPnIS00IowOOAWR8S4GPcjobCKaDddm-K4CXbGDjlodoWwZZA-PcufUriYPRebkpKAu4wrZUIZQ0lu4jxKohpfNHQAw/s1600/DSC00336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgszFFVPI9mvzWGd2Jfz222kMWKviokYhKTvS5TuYsVZvOTj3mPHPnIS00IowOOAWR8S4GPcjobCKaDddm-K4CXbGDjlodoWwZZA-PcufUriYPRebkpKAu4wrZUIZQ0lu4jxKohpfNHQAw/s400/DSC00336.JPG" width="400" /></a></div><br />
Have you ever eaten a cake with this combination of flavours before? Well I certainly havn't, and who knew it would work out so well; we were all surprised. I made this cake for my best friend's (aka the flat mate) birthday, and I guess she was my inspiration. When I make birthday cakes I like to add a bit of something from the person I am making it for, be it their favourite flavour, colour, or even a little bit of their personality in an edible form of course. So this cake really is like my best friend encapsulated in one bite: sweet, light, pretty and fruity. She loved it. When I was browsing through recipes I stumbled upon a blog called '<a href="http://thepleasuremonger.wordpress.com/2011/06/10/the-prettiest-cake-ive-made-ispahan/">The Pleasure Monger</a>' and I can't recommend it enough. I used a combination of recipes to make this cake. I really loved her take on the '<a href="http://thepleasuremonger.wordpress.com/2011/06/10/the-prettiest-cake-ive-made-ispahan/">Ispahan</a>' cake inspired by Pierre Herme (one of my favourite patisserie chefs, the other being Hidemi Sugino). Whilst I was drooling at the beautiful photos of this cake I just knew that I wanted to do my own take on it, but on a bigger scale to make more fitting for birthday celebrations. I know that Herme loves to do things in mini portions, but the bigger the better right?! Well at least there would be more to share.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6vVAqMTVEMU3l3uszTTQo2jMlBC_JGB2so9sure33wvhI8Nk3VWzZta1Q2Sjl5u7I2s-RwhiBtDiJQHqeX32l6nfas4wHS0zloLM7h1MPRHcLrhimepPEfcPvl7IeF6xJ_LTeTdven4E/s1600/DSC00382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6vVAqMTVEMU3l3uszTTQo2jMlBC_JGB2so9sure33wvhI8Nk3VWzZta1Q2Sjl5u7I2s-RwhiBtDiJQHqeX32l6nfas4wHS0zloLM7h1MPRHcLrhimepPEfcPvl7IeF6xJ_LTeTdven4E/s400/DSC00382.JPG" width="300" /></a></div> <br />
The recipe is a combination of various recipes which have been played around a little bit. I experimented with things like the jelly and the creme mousseline, as I've never added anything like that to a cake before and I can tell you that this is just the start of something new. I love creme mousseline, it's so much better than filling the cake with just normal whipped cream or butter cream! Chiffon cake is another thing which I was 'experimenting' with as I have never made it before so didn't really know how to handle the cake or even how to make it in the first place; thank heavens for instructions which I solemnly follow to a tee. I am now a chiffon cake lover, they are just soo light and fluffy that it is actually quite easy to finish of a whole cake without much effort. Also I consider them healthier than normal cake as they contain less sugar and not too much oil; it's the whipped egg whites which transforms the cake from the ordinary to the extraordinary. <br />
<br />
Rose and lychee are unusual flavours to use in cakes and you don't come across them too often. Some of you may be wondering how exactly I incorporated these flavours into the cake, well the 2 secrets are rose syrup and a can of tinned lychees. If you can't find rose syrup use rose water and add a bit of red/pink food colouring to it, and if you don't have rose essence just dilute the rose syrup with some water. I don't know how easy it is to get hold of lychees either fresh or tinned but they sell both in the supermarkets here in the UK, you just have to look. I thought that by adding both flavours to the cake that one of them may be a bit washed out but to my surprise you could definitely taste both, definitely the rose in the creme chantilly and the lchee in the creme mousseline and in the centre of the cake; the perfect balance of flavours. And the raspberries and strawberries did their job well too by not only looking pretty but also adding that extra sharp fruity hit to the palate in contrast to the creamyness of the rest of the cake. For those people who don't like overly sweet cakes this was definitely not too sweet, which in a way is bad as it means you can eat more and more and more of the cake without feeling too sick. <br />
<br />
This recipe makes a fabulous birthday cake and if you have a day to spare why not spend it making this beauty of a cake, your tummy for sure won't regret it. The cake weighed at least 2-3kg and just about fit in the fridge luckily and it was a bit of a challenge finishing it. Luckily (or not so luckily some may argue :-p) we shared it with a few friends and devoured it in about 2 days. Those 2 days our diets literally consisted of cake, and we were definitely sad to see it all go. I'll just have to make it again.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hhFIT_QOfWfsbC_pV3zSRHg0uVJ2gS5_PtXv-Nl13IV3TeuYspIU4uv8Xa5PRhyiv9Gi1QU2Nmk8xDR-VbGn3JdTzyaVTqxQEvC1_YSjFYyYwcwT9-7-ESwDHPM0PMDXhCHzp7JowT8/s1600/DSC00466.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hhFIT_QOfWfsbC_pV3zSRHg0uVJ2gS5_PtXv-Nl13IV3TeuYspIU4uv8Xa5PRhyiv9Gi1QU2Nmk8xDR-VbGn3JdTzyaVTqxQEvC1_YSjFYyYwcwT9-7-ESwDHPM0PMDXhCHzp7JowT8/s400/DSC00466.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghtAqZkvFcs8OWbJJ7QmYoHhejOcAd8j2xjNJ1Ur7F0ZTFVJ2uQRUjM5qJkB0sYyRN-ewHEFStlw185mBswVd5K5U9u-nLXdFB1rFs62DhU8x7_WKfviYf8_bRSVUsXblbn2fgxTQIjac/s1600/DSC00447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghtAqZkvFcs8OWbJJ7QmYoHhejOcAd8j2xjNJ1Ur7F0ZTFVJ2uQRUjM5qJkB0sYyRN-ewHEFStlw185mBswVd5K5U9u-nLXdFB1rFs62DhU8x7_WKfviYf8_bRSVUsXblbn2fgxTQIjac/s400/DSC00447.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd0-FVZuJ5aA-fhaB9_mkr5TGY6lwPZ4J6sgOEp4qIBpHHsTF73HAq6LnOc2bhpA0czT7_EkLEZXDWBaclWOlV3OmNAHvFHbNL5ON2QYKqS-4PcoZsbC0iG8tdUdCPGFyOAElEf34qPw0/s1600/DSC00382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><u><b>Recipe:</b></u><br />
<br />
<b>Rose Chiffon Cake</b><br />
<br />
Refer to this <a href="http://bossacafez.blogspot.co.uk/2010/05/rose-chiffon.html">recipe</a> from Evan's Kitchen Ramblings.<br />
<br />
<b>Lychee Chiffon Cake</b><br />
<br />
Refer to this <a href="http://thepleasuremonger.wordpress.com/2011/01/24/lychee-chiffon-cake-with-matcha-whipped-cream-frosting/">recipe</a> from The Pleasure Monger for the cake batter. Don't add the food colouring and use the liquid in the can of tinned lychees instead of fresh lychee juice (unless you happen to have fresh lychee juice). <br />
<br />
<b>Creme Mousseline</b><u><b> </b></u><br />
<br />
Refer to this <a href="http://thepleasuremonger.wordpress.com/2011/06/10/the-prettiest-cake-ive-made-ispahan/">recipe</a> from The Pleasure Monger and double the quantities. I didn't have lychee liqueur so I added the same quantity of lychee juice as a substitute.<br />
<br />
<b>Ispahan Jelly</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoBhCjxVcJl1Bq9WeXWwH027zwnIJYBH6vI0_yZSYPpRh6bOzKNCxqm7ZVT77cQhUOHf1KgoV6SoASOw483RcwRpYBaDb-8sB5O0Ed1LmxEAVlSfM-FIpgeJkAzyYzUq0def9Pv4IRTdc/s1600/DSC00266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoBhCjxVcJl1Bq9WeXWwH027zwnIJYBH6vI0_yZSYPpRh6bOzKNCxqm7ZVT77cQhUOHf1KgoV6SoASOw483RcwRpYBaDb-8sB5O0Ed1LmxEAVlSfM-FIpgeJkAzyYzUq0def9Pv4IRTdc/s320/DSC00266.JPG" width="320" /></a></div><br />
Adapted from this <a href="http://thepleasuremonger.wordpress.com/2011/06/10/the-prettiest-cake-ive-made-ispahan/">recipe</a>. <br />
<br />
140g water<br />
3 tablespoon canned lychee juice<br />
1/2 tbsp rose syrup<br />
10g sugar<br />
8 raspberries crushed<br />
5g gelatin sheets softened in cold water<br />
1tsp red food colouring<br />
<br />
Add all the ingredients except the gelatin sheets into a saucepan and bring to a simmer. Then take the saucepan off the heat and add the softened gelatin sheets and mix well. Now sieve the mixture so that it is clear. Pour into a tin foil lined circular tin which is slightly smaller than the chiffon cake tin. Leave to cool a bit. Leave in the fridge for at least 5-6 hours until it is set and jelly like. <br />
<br />
<b>Rose Creme Chantilly</b><br />
<span id="goog_2123659326"></span><span id="goog_2123659327"></span><br />
750ml double/whipping cream<br />
3tbsp icing sugar<br />
1 1/2 tbsp rose syrup<br />
a few drops of red food colouring <br />
<br />
Add all the ingredients to a mixing bowl and combine. Whisk the cream till stiff peaks form (be careful not to over-whip the cream). You can adjust the flavour according to your taste such as adding more rose syrup or adding more or less sugar.<br />
<br />
<b>Vanilla Creme Chantilly </b><br />
<br />
150ml double/whipping cream<br />
1/2tbsp icing sugar<br />
a few drops vanilla essence<br />
<br />
Add all the ingredients to a mixing bowl and combine. Whisk the cream till stiff peaks form (be careful not to over-whip the cream). <br />
<br />
<b>Extras</b><br />
Lychees- either fresh or tinned lychees<br />
Raspberries to go inside the cake and on top for decoration<br />
Strawberries for decoration<br />
<br />
<br />
<br />
<u><b>Assembly:</b></u><br />
<br />
1. Trim off the outer layer on the chiffon cakes as the brown will show when you slice the cake. In hindsight I should have trimmed literally all the sides and not just the top layer. Make sure both cakes are even and of the same size. Place the base cake layer on a cake board so it saves you transferring the cake later.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8n1jKy0lyh_iEaXGjrJUJT1KgaVZNjBVHQHydj4yiJZ7AvW-VgXTyrJPz1PVd9Uw4HrufSf8Qwci3Rz93VNDtsyerHvpjNkaxjdWxAVJOo_6kf3kKXkPqDC_4wMW7cwrFy_jkT8Eveb8/s1600/DSC00237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8n1jKy0lyh_iEaXGjrJUJT1KgaVZNjBVHQHydj4yiJZ7AvW-VgXTyrJPz1PVd9Uw4HrufSf8Qwci3Rz93VNDtsyerHvpjNkaxjdWxAVJOo_6kf3kKXkPqDC_4wMW7cwrFy_jkT8Eveb8/s400/DSC00237.JPG" width="400" /></a></div> 2. Cover the bottom cake layer (I used the rose chiffon as the base) with some creme mousseline.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCNwqtxSMdmh88GNecUB-MrpuUnqwbKYcVlbrpDc8iZY8V4J_oG0nAjeBHdKstvL44iZQNMY3HHQM-MUXLZ5HuRymj8l68xJ0hZppQQ4JE7x4lNtdAP8c_jDD5viuVnrK8a6c7vgIrk6w/s1600/DSC00238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCNwqtxSMdmh88GNecUB-MrpuUnqwbKYcVlbrpDc8iZY8V4J_oG0nAjeBHdKstvL44iZQNMY3HHQM-MUXLZ5HuRymj8l68xJ0hZppQQ4JE7x4lNtdAP8c_jDD5viuVnrK8a6c7vgIrk6w/s400/DSC00238.JPG" width="400" /></a></div> 3. Add whatever fruit you want in the middle or none at all. I first added a ring of raspberries.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwIDyLbQsT2PXyk98vDY51ot-P4Z31odR1sHxBYsnWmJXKAeXkFzpBXHmnaqeKIx2qVCksgaTpIJsiDMxmHVB6qnZ46cvmlalL1i2fI0mrAeckJZJfUpiXShfhgUC4tHcEj0DkIJFbVC4/s1600/DSC00239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwIDyLbQsT2PXyk98vDY51ot-P4Z31odR1sHxBYsnWmJXKAeXkFzpBXHmnaqeKIx2qVCksgaTpIJsiDMxmHVB6qnZ46cvmlalL1i2fI0mrAeckJZJfUpiXShfhgUC4tHcEj0DkIJFbVC4/s400/DSC00239.JPG" width="400" /></a></div>4. Then I filled the centre with some lychees.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzoaZy2BiGpRY8ceiPZvCHj41kDamlx91nAvfb572OuhWw-EBgsT3bogKrP7T46TpjLX8NnmuG85GW_WQS_4fVnq6oik962ct1zKGyP3auX-Z-ul4_K5nUc5qK4RhVMQDC3nlQ7hWe4_I/s1600/DSC00250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzoaZy2BiGpRY8ceiPZvCHj41kDamlx91nAvfb572OuhWw-EBgsT3bogKrP7T46TpjLX8NnmuG85GW_WQS_4fVnq6oik962ct1zKGyP3auX-Z-ul4_K5nUc5qK4RhVMQDC3nlQ7hWe4_I/s400/DSC00250.JPG" width="400" /></a></div>5. Pipe some more creme mousseline on top.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7d61htntMzYNMB5PBj0W8W7jhXLYyzhTxaju2kVWkCHcAxx50bobNdtp4iPjEzR6nG9ltNJA4uCwB3qFMMBrvGu6Evna4X9JkXfVXI8j7KG-n0kzAdUSjqtZjArpjlW7O0JaMcsW0xTA/s1600/DSC00251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7d61htntMzYNMB5PBj0W8W7jhXLYyzhTxaju2kVWkCHcAxx50bobNdtp4iPjEzR6nG9ltNJA4uCwB3qFMMBrvGu6Evna4X9JkXfVXI8j7KG-n0kzAdUSjqtZjArpjlW7O0JaMcsW0xTA/s400/DSC00251.JPG" width="400" /></a></div>6.Smooth over the creme mousseline making sure it enters all the gaps and covers the raspberries on the sides. Place in the fridge whilst you do the next bit so that the creme mousseline hardens a bit. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WNziNaxcHjGT2a0wusP0ysPPdNia4VBtdhwLbustFWpk2yji-SvrpnFJoJU0r72SXZIcVhXn8vX6ES7CoqSPPGGqZTMLi-udTOpg8xhXRHUrwyZz5uttq1lBuf65tVT0wFpJlbhoOb0/s1600/DSC00254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WNziNaxcHjGT2a0wusP0ysPPdNia4VBtdhwLbustFWpk2yji-SvrpnFJoJU0r72SXZIcVhXn8vX6ES7CoqSPPGGqZTMLi-udTOpg8xhXRHUrwyZz5uttq1lBuf65tVT0wFpJlbhoOb0/s400/DSC00254.JPG" width="400" /></a></div>7. Make a hollow in the middle of the top layer of cake (I used the lychee chiffon for this) which is the same size as the Ispahan jelly container.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhhO0wZyE7QOj2_9MwXn0MJPBtXzEBQP2TCuGa4NXJA5zBMfzo0pHv5JwJD9dt8OGQZV5SUDohqPM_v6sSHxNQuDerIwbQVf3QuQ87ua26cV8PPwgQ3HxoCke1-7QPvwISgMDSXzmv5w/s1600/DSC00255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhhO0wZyE7QOj2_9MwXn0MJPBtXzEBQP2TCuGa4NXJA5zBMfzo0pHv5JwJD9dt8OGQZV5SUDohqPM_v6sSHxNQuDerIwbQVf3QuQ87ua26cV8PPwgQ3HxoCke1-7QPvwISgMDSXzmv5w/s400/DSC00255.JPG" width="400" /></a></div>8. Carefully add the Ispahan jelly into the hollow. If it the jelly breaks it's not the end of the world, don't worry, it's in the center so people won't notice so much.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFFcC4yDM8TNDDZAlzUlsp2Z9K0eNj93cf03vEyOL_o6H484mwJbrTMfZOkkINE3Q0PhbMDXp-8oUzj3RxKd4fjLvA0v7u6cfb-MTqn4ZSfo5xDDC5ugKKePfJ9yoHMjPag_lPBGOu5kY/s1600/DSC00257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFFcC4yDM8TNDDZAlzUlsp2Z9K0eNj93cf03vEyOL_o6H484mwJbrTMfZOkkINE3Q0PhbMDXp-8oUzj3RxKd4fjLvA0v7u6cfb-MTqn4ZSfo5xDDC5ugKKePfJ9yoHMjPag_lPBGOu5kY/s400/DSC00257.JPG" width="400" /></a></div>9. Place this top layer of cake on top of the base so that it is jelly side face down. Patch up the sides with any left over creme mousseline so that it's even and smooth.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7uB7qtm5TzXVPUTe9BwR-U3cYNQjUHqRgjHPKkenWD9YfMcOPz6LU4tZY-b3VJ7lDjeOb8dIx9ykM5o2reSPS_4OGGur-yNRD8TeMC78TWTBvS8eL027F07w5vYJzDebQFXuXO3Sgy0E/s1600/DSC00263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7uB7qtm5TzXVPUTe9BwR-U3cYNQjUHqRgjHPKkenWD9YfMcOPz6LU4tZY-b3VJ7lDjeOb8dIx9ykM5o2reSPS_4OGGur-yNRD8TeMC78TWTBvS8eL027F07w5vYJzDebQFXuXO3Sgy0E/s400/DSC00263.JPG" width="400" /></a></div>10.Now start adding the rose creme chantilly onto the cake. Spread with a palette knife.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1HANAcC7olEgjO1AxTrRUlD6hsf25zjrbqdu2ni7i7Z0dAEmHHD2P9lEtzNVfI3pjRE3zDU20qaVvcy9UJiA5pbF-kVzKuheBsQiv3T_vbffm5WjXNz1AZZZVJWo0-9iLUc2n8S3g3TE/s1600/DSC00273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1HANAcC7olEgjO1AxTrRUlD6hsf25zjrbqdu2ni7i7Z0dAEmHHD2P9lEtzNVfI3pjRE3zDU20qaVvcy9UJiA5pbF-kVzKuheBsQiv3T_vbffm5WjXNz1AZZZVJWo0-9iLUc2n8S3g3TE/s400/DSC00273.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimtn1byI_hodnWB0qP4uWMd1VprBtAtrLbXgLoG6oMJmQGBpAj8JCjZL_F_FGvlClfUJjqRGzYqMq47ar9QgyuF5WR2DbDr2Dx3tDYbazAnAIWhOjoKPPwEaM5FBQb3dher9sAkrRlknk/s1600/DSC00275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimtn1byI_hodnWB0qP4uWMd1VprBtAtrLbXgLoG6oMJmQGBpAj8JCjZL_F_FGvlClfUJjqRGzYqMq47ar9QgyuF5WR2DbDr2Dx3tDYbazAnAIWhOjoKPPwEaM5FBQb3dher9sAkrRlknk/s400/DSC00275.JPG" width="400" /></a></div>11. Keep smoothing it over until it is as perfect as you can get it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXFLHaGHAvPXhJhFbGARm39Kz5Lf72RU9QTyXbN06qYkYW5cBoNeRzkTcNIxh3qVVUON1HThJR3Q5DBs2Y3hQ12LxDeuAkGaLJ0cwDcB3PRvxJonX0QSo3jfeOaAAghIbuBAag2cm1bc/s1600/DSC00279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXFLHaGHAvPXhJhFbGARm39Kz5Lf72RU9QTyXbN06qYkYW5cBoNeRzkTcNIxh3qVVUON1HThJR3Q5DBs2Y3hQ12LxDeuAkGaLJ0cwDcB3PRvxJonX0QSo3jfeOaAAghIbuBAag2cm1bc/s400/DSC00279.JPG" width="400" /></a></div>12. Pipe the vanilla creme chantilly onto the cake as a ring of small peaks.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKOXAGcBxQ-1gMctC4opr0yx9H7u6neqLAPmtDDwdssvfhoHLzhzjX3y7cG9jmatVCi9964FmzJb7R9m80pVTmhc-xERyfBVv0JzmTkFiOEZ9Q9Ruu4Mg-2VzlNm3q2kzJAyciUhToFEA/s1600/DSC00291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKOXAGcBxQ-1gMctC4opr0yx9H7u6neqLAPmtDDwdssvfhoHLzhzjX3y7cG9jmatVCi9964FmzJb7R9m80pVTmhc-xERyfBVv0JzmTkFiOEZ9Q9Ruu4Mg-2VzlNm3q2kzJAyciUhToFEA/s400/DSC00291.JPG" width="400" /></a></div>13. Add raspberries on top of the vanilla creme chantilly peaks.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBpJCa8WMKd9Yq2FE09fGMppV5oXiO2N-EVbJLHFT7Q5zoHTWzUllFr2ffvONS-ByotTvZfuUQ2IEJSZdla4qEaDuBX_3jJWuuRgQkmzD-XP0e6Vd_pr9BaH72vYAkr8plSakUq2XaJrU/s1600/DSC00321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBpJCa8WMKd9Yq2FE09fGMppV5oXiO2N-EVbJLHFT7Q5zoHTWzUllFr2ffvONS-ByotTvZfuUQ2IEJSZdla4qEaDuBX_3jJWuuRgQkmzD-XP0e6Vd_pr9BaH72vYAkr8plSakUq2XaJrU/s400/DSC00321.JPG" width="400" /></a></div> 14. Slice some strawberries and add to the centre of the cake. Serve the cake as soon as you can whilst it's fresh. Otherwise you can put it in the fridge for a few days (I don't know how long as it was all gone in around 2 days), but be warned the strawberries will dry out unless you put a glaze on them.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMs6Pk6yqQ9MBg1xAioehIyoQPK5_jaoTqSXJXNOxxcxz_1UlX-YMnlF-3tH0BElKqle8Lq4jHm1yuLAK7rr-Z6lkXOpYZV6md-XSt41Kj72jYd2mo6H1Bxn7PX5LdzB34ou9WHoZz_g/s1600/DSC00332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBMs6Pk6yqQ9MBg1xAioehIyoQPK5_jaoTqSXJXNOxxcxz_1UlX-YMnlF-3tH0BElKqle8Lq4jHm1yuLAK7rr-Z6lkXOpYZV6md-XSt41Kj72jYd2mo6H1Bxn7PX5LdzB34ou9WHoZz_g/s400/DSC00332.JPG" width="400" /></a></div><br />
<b>Sources:</b><br />
<a href="http://thepleasuremonger.wordpress.com/2011/06/10/the-prettiest-cake-ive-made-ispahan/">The Pleasure Monger</a><br />
<a href="http://bossacafez.blogspot.co.uk/2010/05/rose-chiffon.html">Evan's Kitchen Ramblings </a><br />
<br />
<br />
<i>A post by Fullest of Life</i><br />
<br />
</div>Fullest.of.Lifehttp://www.blogger.com/profile/16876214250113780650noreply@blogger.com10tag:blogger.com,1999:blog-2300081680357271323.post-16921596468314862922012-01-12T10:53:00.000-08:002012-01-12T10:53:03.599-08:00Sticky Cinnamon Rolls<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPkJ0q1tm2rsg_Tp7ex1-DAn3Wxt2-BzhkoFOV6Dub6c7ZlN8SOW-kJe002b-2IgH6Fq51hEaJ3ji767hf90T-nfDJHgKPG_R9saWOLCohTibayCZNcZoeTVpwCC32TL9pKyC0et9g1gw/s1600/DSC09647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZF1HO_EPQ2GuWSoHhljBP70R9Z9zApPYbPryi1G9Ix2bSabQu6Ub45ueD5f_D0bAuJ24KNDPt5BwFZTxHkDuan3Uk2fKqGRBKiv0h-jH4zNw8D-HHd7Ik3zByLUFwCWjqzOhyphenhyphenbr0FvE/s1600/DSC09634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZF1HO_EPQ2GuWSoHhljBP70R9Z9zApPYbPryi1G9Ix2bSabQu6Ub45ueD5f_D0bAuJ24KNDPt5BwFZTxHkDuan3Uk2fKqGRBKiv0h-jH4zNw8D-HHd7Ik3zByLUFwCWjqzOhyphenhyphenbr0FvE/s400/DSC09634.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd3R6sOEGK9K_M0xCuQZlNzShfYTNL2slJipV3zxbMyGdX_qfVmPFO7inTL62HIcGTimhUyzeeZXL-FeWLGqFV_wSEZhpiXgwvqYuOo_9PGJctlChkrwNUKC6NnK5-mY9Bbe8SWTOw2Gw/s1600/DSC09648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd3R6sOEGK9K_M0xCuQZlNzShfYTNL2slJipV3zxbMyGdX_qfVmPFO7inTL62HIcGTimhUyzeeZXL-FeWLGqFV_wSEZhpiXgwvqYuOo_9PGJctlChkrwNUKC6NnK5-mY9Bbe8SWTOw2Gw/s400/DSC09648.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9L_SNkllLiYR5f9jsLYfR30IbQKYsGFJZdV2DOJ6w0P8oPuRZnRBuM6qNN_pk7NEnlhj4c1FMsh4UwJOCm-0mcRT_b5xtjC8EkiBr9W5dRABiJ4dD2jhPE1ryjWFaqkQImVNP7rlIkw/s1600/DSC09680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9L_SNkllLiYR5f9jsLYfR30IbQKYsGFJZdV2DOJ6w0P8oPuRZnRBuM6qNN_pk7NEnlhj4c1FMsh4UwJOCm-0mcRT_b5xtjC8EkiBr9W5dRABiJ4dD2jhPE1ryjWFaqkQImVNP7rlIkw/s400/DSC09680.JPG" width="400" /></a></div><br />
I seriously can't wait to tell you about this recipe just because of how great it turned out and how delicious it tastes. I wasn't expecting too much when I made it, but boy was I surprised. It is probably one of the most delicious sweet recipes I've made, and it puts any of the shop bought cinnamon rolls that I have eaten before to shame. If you are going to make this don't miss out the sticky caramel sauce for the top as that is what transforms the rolls from good to absolutely brilliant. It's also how well the pecans work with the caramel, and cinnamon which is just truley scrumptious. The best thing is if you eat them warm; imagine a steaming cinammon scented roll topped with with warm melted caramel and toasted pecans, how can it not be good?! Have I tempted you yet? If so get baking now! Hurry, quick! <br />
<br />
Makes: 14 rolls<br />
Preparation time: 4-5 hrs<br />
<br />
<u><b>Recipe</b></u><br />
<br />
<b>Ingredients:</b><br />
<br />
<b>Dough</b><br />
4<b> </b>1/2- 5<b> </b>cups flour (I used strong white bread flour)<br />
a 7g satchet of dried yeast<br />
1 cup milk<br />
1/3 cup butter<br />
1/3 cup white sugar<br />
1/2 tsp salt<br />
3 eggs<br />
3 tbsp cream (for the glaze)<br />
<br />
<b>Filling</b><br />
<br />
<div align="left" class="ingredient" style="font-family: inherit;"><span style="font-size: small;"><span class="bod"><span class="value">3/4 cup light brown sugar</span> </span></span></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<div align="left" class="ingredient" style="font-family: inherit;"><span style="font-size: small;"><span class="bod"><span class="value">1/4 cup flour<a href="http://www.joyofbaking.com/flour.html"></a></span></span></span></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<div align="left" class="ingredient" style="font-family: inherit;"><span style="font-size: small;"><span class="bod"><span class="value">1 tbsp ground cinnamon</span> </span></span></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<div align="left" class="ingredient" style="font-family: inherit;"><span style="font-size: small;"><span class="bod"><span class="value">1/2 cup cold butter cubed</span></span></span></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<div align="left" class="ingredient" style="font-family: inherit;"><span style="font-size: small;"><span class="bod"><span class="value"></span> </span></span></div><span style="font-size: small;"><span style="font-family: inherit;"> </span></span><br />
<div align="left" class="ingredient" style="font-family: inherit;"><span style="font-size: small;"><span class="bod"><span class="value">1 tbsp cream</span></span></span></div><div align="left" class="ingredient" style="font-family: inherit;"><span style="font-size: small;"><span class="bod"><span class="value">1/2 cup chopped nuts/ raisins </span></span></span></div><div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><b>Caramel Topping</b><br />
<div style="font-family: inherit;">3 tbsp light brown sugar</div><div style="font-family: inherit;">3 tbsp caster sugar</div><div style="font-family: inherit;">3 tbsp cream</div>3 tbsp butter<br />
1/2 cup chopped pecans <br />
<span style="font-size: small;"><b></b></span><br />
<br />
<b>Sugar Glaze</b><br />
1/2-3/4 cup icing sugar<br />
1 tbsp cream<br />
a few drops water<br />
<br />
<b>Method:</b><br />
<br />
1. Make the <b>dough</b>: in a bowl mix the yeast and flour.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZCoyjxkmjvZXmfOoFkZlLuAXfwtPTLTk1b5YoCCfV6AFwdex0YI3y31AY-SntiM7Opjf0n8TQ9t1HNSRJLcNI-2zZiYrQ-0yRVzuIJAPFgR-rqg_GzvzSxnQfNzgp7LYwq7k6y6HeTE/s1600/DSC09451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZCoyjxkmjvZXmfOoFkZlLuAXfwtPTLTk1b5YoCCfV6AFwdex0YI3y31AY-SntiM7Opjf0n8TQ9t1HNSRJLcNI-2zZiYrQ-0yRVzuIJAPFgR-rqg_GzvzSxnQfNzgp7LYwq7k6y6HeTE/s400/DSC09451.JPG" width="400" /></a></div><br />
2. In a saucepan warm the milk, butter, sugar and salt till all the butter melts.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWSWTTSX-hqTcJBcaL6YxHlhW9emtGRfrZB3O4Wl7PWVNW6EC3VvCnb_sitaCknzOqfX2YM8TgKRK4Iie2OhxbeF7kV5erY_wO8zGpot16ICvjbFP8yAKOP9B06OAWCTiL-4s_iGgNjMM/s1600/DSC09448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWSWTTSX-hqTcJBcaL6YxHlhW9emtGRfrZB3O4Wl7PWVNW6EC3VvCnb_sitaCknzOqfX2YM8TgKRK4Iie2OhxbeF7kV5erY_wO8zGpot16ICvjbFP8yAKOP9B06OAWCTiL-4s_iGgNjMM/s400/DSC09448.JPG" width="400" /></a></div><br />
3. Slowly beat in the butter mixture into half of the flour mixture.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0AXzb_jZVdrs0BmSXFPg8QGlzKk9zXeJAB5BGu7ZJtgNtQl9t3PGCBRCWMbOU2O7wkLvCCAAERx-sZ1CndFu3G3LsdXGwWyVlFinHNWwadHNzvf7mjZuzE-b-_pr9cdEtdzgXM3eZWPc/s1600/DSC09453.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0AXzb_jZVdrs0BmSXFPg8QGlzKk9zXeJAB5BGu7ZJtgNtQl9t3PGCBRCWMbOU2O7wkLvCCAAERx-sZ1CndFu3G3LsdXGwWyVlFinHNWwadHNzvf7mjZuzE-b-_pr9cdEtdzgXM3eZWPc/s400/DSC09453.JPG" width="400" /></a></div><br />
3. Now beat in the eggs one by one. Beat the mixture for at least 3 mins. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju8UgqnWvzaJG6z5c8VY-adNV53XWV4YYzrT7HvROf3RIuTm_i7jgSocbZ9TcFtvvdlGmWS13mu8BP0RdjP7wBM6WOLglWdOF48VZKyin0JucUmFrznQIC64q-HRlcYASxg-4GG1lC9Bg/s1600/DSC09457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju8UgqnWvzaJG6z5c8VY-adNV53XWV4YYzrT7HvROf3RIuTm_i7jgSocbZ9TcFtvvdlGmWS13mu8BP0RdjP7wBM6WOLglWdOF48VZKyin0JucUmFrznQIC64q-HRlcYASxg-4GG1lC9Bg/s400/DSC09457.JPG" width="400" /></a></div><br />
4. Slowly add the other half of the flour mixture, use a dough hook or a wooden spoon to mix. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGA-i9jT2oLLbU6JH_8N_PfTz4h9wQ0_OUA3vCRvKVe2HFUkR1kDbt-h5bVudDk0C3dIwmI_PALsruAtj-yR8HdbqrBGTjPqJanybWhA9_qOO6tJ3BsVaHyteDDwAvkjIAtNz4cPgLQww/s1600/DSC09464.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGA-i9jT2oLLbU6JH_8N_PfTz4h9wQ0_OUA3vCRvKVe2HFUkR1kDbt-h5bVudDk0C3dIwmI_PALsruAtj-yR8HdbqrBGTjPqJanybWhA9_qOO6tJ3BsVaHyteDDwAvkjIAtNz4cPgLQww/s400/DSC09464.JPG" width="400" /></a></div><br />
5. Once the dough comes together it shouldn't be sticky when you touch it, and it shouldn't be hard (don't add too much flour). On a lightly floured surface, knead it for at least 5 mins. Place in an oiled container and cover with a damp tea towel or an oiled piece of clingfilm for around 2 hrs in a warm place, till the dough doubles in size.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuu6DqETE_FalSve_JImLGkz1-IZQnS4Rb2hhYqI49lFGzC52AgYQaG4riD8bYydYr6kE1FMthPPFI_M23KhMqy94CnfXGFcTpmR_OQuUKSL_8yA3v_tN9tGmrSWc59lglfHtfJj9AW6o/s1600/DSC09468.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuu6DqETE_FalSve_JImLGkz1-IZQnS4Rb2hhYqI49lFGzC52AgYQaG4riD8bYydYr6kE1FMthPPFI_M23KhMqy94CnfXGFcTpmR_OQuUKSL_8yA3v_tN9tGmrSWc59lglfHtfJj9AW6o/s400/DSC09468.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qU-AusnyRJYtSprtV_iHT-6aRabepIFtLEjjNlgyBugzIcQ9bXua-nsc6DvKo8Euo-XoLL_WQbT9ci82bDrzdpQqkzYcgSkh7Wdx5LR13dgRZawfR4iqtsH_Raz7OZa1RJf0hGUiOsE/s1600/DSC09473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qU-AusnyRJYtSprtV_iHT-6aRabepIFtLEjjNlgyBugzIcQ9bXua-nsc6DvKo8Euo-XoLL_WQbT9ci82bDrzdpQqkzYcgSkh7Wdx5LR13dgRZawfR4iqtsH_Raz7OZa1RJf0hGUiOsE/s400/DSC09473.JPG" width="400" /></a></div><br />
6. Once the dough has double in size punch it down and let the dough rest for 10 mins. <br />
<br />
7. Make the <b>filling</b>: in a bowl add the sugar, flour, cinnamon and mix. Now add the butter and cream and using a knife cut the butter into the mixture till it looks crumbly.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHnwnimXXyt2WFjYs-za1c_mzk_FIl9nNT9sIJKaF5OM4bfb-Q2RognKl2GGgdeduhtf10bR5Bx558rcMPR5RzELp97ufeWr_k66oudk8mT1QJ-8YUIfONUM53SvWqbyaCYIo9f9biB0s/s1600/DSC09474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHnwnimXXyt2WFjYs-za1c_mzk_FIl9nNT9sIJKaF5OM4bfb-Q2RognKl2GGgdeduhtf10bR5Bx558rcMPR5RzELp97ufeWr_k66oudk8mT1QJ-8YUIfONUM53SvWqbyaCYIo9f9biB0s/s400/DSC09474.JPG" width="400" /></a></div><br />
8. Roll out the dough on a lightly floured surface til it reaches a 30cm square (or a rectangle like mine). <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi69XXqIfM6m9-IUy7wIVmZhMRLsm7r9MDUk6ZPx62Qi4uNQUIZBnhu9bRwbhyphenhyphene6tRs56F30aiKKF8TZDwMKlTliwIvGtcAIQG-k9zFDBv2c_sOa7Vjh3pOTzJd_ktPCVEJWeAMmoIS6DE/s1600/DSC09476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi69XXqIfM6m9-IUy7wIVmZhMRLsm7r9MDUk6ZPx62Qi4uNQUIZBnhu9bRwbhyphenhyphene6tRs56F30aiKKF8TZDwMKlTliwIvGtcAIQG-k9zFDBv2c_sOa7Vjh3pOTzJd_ktPCVEJWeAMmoIS6DE/s400/DSC09476.JPG" width="400" /></a></div><br />
9. Sprinkle the filling mixture and chopped nuts/raisins on top of the dough. You can also sprinkle some extra brown sugar combined with some cinammon to ensure good coverage.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBfH3Sxdu2CaGXfKjhso2sldwqaTRik81d-vkQHZK52R4hMcWQX7KXT2WCeEqsTAtdbKftF6rJkEnTefdzc4SOvvYuVhlrD8eSUjivPU3zEV8Zs3GMI_82blTzQPFB8RUUOzubF8erQVw/s1600/DSC09480.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBfH3Sxdu2CaGXfKjhso2sldwqaTRik81d-vkQHZK52R4hMcWQX7KXT2WCeEqsTAtdbKftF6rJkEnTefdzc4SOvvYuVhlrD8eSUjivPU3zEV8Zs3GMI_82blTzQPFB8RUUOzubF8erQVw/s400/DSC09480.JPG" width="400" /></a></div><br />
10. Roll the dough keeping it tight. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKfHAC5-O16NKL00cMWtBrDnbzHKtLImSF3iBqQMnCLXNJD59IELGUQr2-iCf65xVRWHnNJcO_seBoOullCzLnfBc1aS8KoKLk6pWpSeSDbRqWhrMqZltagtz689rfRCfOEQKnQ8zMGI/s1600/DSC09484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKfHAC5-O16NKL00cMWtBrDnbzHKtLImSF3iBqQMnCLXNJD59IELGUQr2-iCf65xVRWHnNJcO_seBoOullCzLnfBc1aS8KoKLk6pWpSeSDbRqWhrMqZltagtz689rfRCfOEQKnQ8zMGI/s400/DSC09484.JPG" width="400" /></a></div> <br />
11. You should now have a tight dough roll.Cut of the ends<br />
<br />
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaTi8ICKqgduzd12bRi-t0hcho5n5vnzHrCrWJ2d-ocPkvPFfGDonfoOiusVXB8KhSch6E-JrNKgATujsMLalOoq60ha5T868Q5gFZvsz1c-2qIo2rb6OqFbw63OHtFS6KzV2_QThK76g/s1600/DSC09488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaTi8ICKqgduzd12bRi-t0hcho5n5vnzHrCrWJ2d-ocPkvPFfGDonfoOiusVXB8KhSch6E-JrNKgATujsMLalOoq60ha5T868Q5gFZvsz1c-2qIo2rb6OqFbw63OHtFS6KzV2_QThK76g/s400/DSC09488.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuSe20Oetnju3ckLAxumRyBX0V0pHZEp4fagDJ5oaRgPFaDeTNgnP1MY1vC4N6vLr00cv3lWeXIM2bAXpTXZj7K9LhflF-4GVxjTJevW7vlNsk0ZI4q64V011WLAUBRfVTrR7wIeLtPws/s1600/DSC09493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuSe20Oetnju3ckLAxumRyBX0V0pHZEp4fagDJ5oaRgPFaDeTNgnP1MY1vC4N6vLr00cv3lWeXIM2bAXpTXZj7K9LhflF-4GVxjTJevW7vlNsk0ZI4q64V011WLAUBRfVTrR7wIeLtPws/s400/DSC09493.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuSe20Oetnju3ckLAxumRyBX0V0pHZEp4fagDJ5oaRgPFaDeTNgnP1MY1vC4N6vLr00cv3lWeXIM2bAXpTXZj7K9LhflF-4GVxjTJevW7vlNsk0ZI4q64V011WLAUBRfVTrR7wIeLtPws/s1600/DSC09493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaTi8ICKqgduzd12bRi-t0hcho5n5vnzHrCrWJ2d-ocPkvPFfGDonfoOiusVXB8KhSch6E-JrNKgATujsMLalOoq60ha5T868Q5gFZvsz1c-2qIo2rb6OqFbw63OHtFS6KzV2_QThK76g/s1600/DSC09488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div> 12. Divide the dough into 14 equal pieces. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieSyz0V6nmYrt5ZNsKnUFQW2SBZ1-KLu7G6jhOsEyaP89VcKpbpF7x3eUXJTAjWT7Yvb2mYlZEw6xA7oM2LW8NDW7q6jpRGx4PTGidJGtwaJveIw-1ShTcdDPGVRyuxgVjl7TUY1SjmBA/s1600/DSC09496.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieSyz0V6nmYrt5ZNsKnUFQW2SBZ1-KLu7G6jhOsEyaP89VcKpbpF7x3eUXJTAjWT7Yvb2mYlZEw6xA7oM2LW8NDW7q6jpRGx4PTGidJGtwaJveIw-1ShTcdDPGVRyuxgVjl7TUY1SjmBA/s400/DSC09496.JPG" width="400" /></a></div>13. Place into an oiled container (I used a cake and flan tin). Cover with oiled cling film and allow to rise for around 1-2hrs.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrlWFFslo_tSnZTmRE0NOJyMf5Jr6gQ5_BU_oa0D22m3zynHc32dVIsT07pTSzNZF6A5wF40bLoqHfEHTFx4GPbA_bvcfQ01zG9ohy_n0pffSDaA5HQHZnm8EMoF6Al9Eb5nAIzTAnoQ/s1600/DSC09531.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrlWFFslo_tSnZTmRE0NOJyMf5Jr6gQ5_BU_oa0D22m3zynHc32dVIsT07pTSzNZF6A5wF40bLoqHfEHTFx4GPbA_bvcfQ01zG9ohy_n0pffSDaA5HQHZnm8EMoF6Al9Eb5nAIzTAnoQ/s400/DSC09531.JPG" width="400" /></a></div><br />
14. You can either bake the dough now or tommorrow if you place it in the fridge and then leave it at room temperature for 30mins before baking tommorrow. If baking, use a pastry brush to coat the surface with cream. In a pre-heated oven at 190C bake for 20-30mins till the rolls are browned.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiE_ItJfo9JGmEteFI5ZMpbFNAMPOfB6e37YUjBflyYEfSB8KKki-ZjuDB4y60b3bcsk-DpzQVmLXhhwvqzCcy0BRVz7_XMF6pifDUvaSHMDhCbmJt7JDxgi5jAGGSi6XGDdzdGgUR9G4/s1600/DSC09601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiE_ItJfo9JGmEteFI5ZMpbFNAMPOfB6e37YUjBflyYEfSB8KKki-ZjuDB4y60b3bcsk-DpzQVmLXhhwvqzCcy0BRVz7_XMF6pifDUvaSHMDhCbmJt7JDxgi5jAGGSi6XGDdzdGgUR9G4/s400/DSC09601.JPG" width="400" /></a></div>15. To make the <b>caramel sauce</b>: Toast the pecan nuts in the oven for a few minutes. Place the sugar, butter, and cream into a saucepan and heat till all the butter is melted and all the sugar is dissolved, and the mixture looks like caramel. Add the nuts into the caramel. Now drizzle this caramel sauce over the cinammon rolls (easier to leave the rolls in the tins). <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJAqr76uzF2gs-d6K4LAPcp6woUJm98uwNxuSKztrMtWH0CgPI5l20seiQgV31ekT1jV1Fbc0Codcsn0f6YybE_IVLqaThcjkUMWTxG3sXvgbjsAV4Zv40QxtOYhTiz3oOgSwvdg1t0FQ/s1600/DSC09611.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJAqr76uzF2gs-d6K4LAPcp6woUJm98uwNxuSKztrMtWH0CgPI5l20seiQgV31ekT1jV1Fbc0Codcsn0f6YybE_IVLqaThcjkUMWTxG3sXvgbjsAV4Zv40QxtOYhTiz3oOgSwvdg1t0FQ/s400/DSC09611.JPG" width="400" /></a></div><br />
16. Make the <b>sugar glaze</b>: Mix the icing sugar and cream together and add a few drops of water till the right consistency is achieved (it should 'drizzle').Once the caramel sauce and buns have cooled drizzle this cugar glaze on top. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnE-9W3yLX4lQ0lblSMxuMe9zjJBQR-aE2Zf3_x5kFJtHztYqBFcapq1fsQd21Ii6KzikOh9uVynBT5b7sqNZvp8xyf3F6nM8lsQVBMa5XN8CI8fjkgaZy6ThspDDos26mrmshctFyQCI/s1600/DSC09612.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnE-9W3yLX4lQ0lblSMxuMe9zjJBQR-aE2Zf3_x5kFJtHztYqBFcapq1fsQd21Ii6KzikOh9uVynBT5b7sqNZvp8xyf3F6nM8lsQVBMa5XN8CI8fjkgaZy6ThspDDos26mrmshctFyQCI/s400/DSC09612.JPG" width="400" /></a></div><br />
17. They're ready to eat!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge10pCIf2s8OD5k74KuuFn7pserVnk_QYn36XfKRuesoGaP2r5u4XI2t1s66Ld1IL1EtqYJIa9yz0WXufR8uGbdGEwUYryDjDih3ryn263xGX96LpxxMZPZGay_MZZyc4QWupp_57N6pE/s1600/DSC09636.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge10pCIf2s8OD5k74KuuFn7pserVnk_QYn36XfKRuesoGaP2r5u4XI2t1s66Ld1IL1EtqYJIa9yz0WXufR8uGbdGEwUYryDjDih3ryn263xGX96LpxxMZPZGay_MZZyc4QWupp_57N6pE/s400/DSC09636.JPG" width="300" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSzH5cZhINfgK9wZcu63QOfSVt-JLhGAnNCByDVzwNKRQamrXqbU1rgFqnzJNTxA3q9jF1RKJghzh9tXGpP1uhxAX8FJVtL3BxpGjb6SsDQTUzmaZwOZ9Gz1pZmLtaZXn0gWgZB3u8LWg/s1600/DSC09664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSzH5cZhINfgK9wZcu63QOfSVt-JLhGAnNCByDVzwNKRQamrXqbU1rgFqnzJNTxA3q9jF1RKJghzh9tXGpP1uhxAX8FJVtL3BxpGjb6SsDQTUzmaZwOZ9Gz1pZmLtaZXn0gWgZB3u8LWg/s400/DSC09664.JPG" width="400" /></a></div><br />
<b>Source:</b><br />
<a href="http://www.joyofbaking.com/breakfast/CinnamonRollsBuns.html">Joy of Baking</a><br />
<br />
<br />
<i>A post from the Fullest of Life</i><br />
<br />
</div>Fullest.of.Lifehttp://www.blogger.com/profile/16876214250113780650noreply@blogger.com0tag:blogger.com,1999:blog-2300081680357271323.post-47706451339959133522012-01-10T10:46:00.000-08:002012-01-12T08:58:51.846-08:004 Plait Braided White Bread<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4v6UJamz-EmjiI1bY4Fd1VLgmnacEuIV0hnLVOESKuHMCo6CaTEaXnhbncv1wtSH2WH95FMCUvx-Vh4JGBMnsMJzfopwpWw7CXRl83JsiGXzjjjRfLY3hgkUoZE0UGLzNCdFMqKyE16U/s1600/DSC09509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Today I tackled bread making. I have not always been that confident at making bread, and when I did make it the last time the loaf turned out hard and didn't rise. So you can understand why I don't really delve very much into the world of bread making. But today I felt optimistic and thought I would give it a go. I searched for a basic bread recipe and found one on the <a href="http://uktv.co.uk/food/recipe/aid/569071">Good Food Channel</a>. So I began, combining all the ingredients together and of course it turned out be be a big sticky mess and as much as I avoided getting my hands too messy I realised that there would be no other way; I don't have a bread maker or a food processor to do all the work for me so I didn't have any other option. My favourite part is the kneading, I can see how it can be quite soothing when you're feeling frustrated or angry, as you can put all this energy into the bread making. You actually need to kneed it for quite a while and you can't be too gentle; I swear my arms got a good work out. It's so satisfying when the bread actually rises as you know that you've done something right at least. I didn't want to make an ordinary loaf as you can buy that from the shops, so I decided to make something a little bit more special and pretty: braided bread. There is a bread called 'Challah' which is braided and contains egg, it's traditionally eaten by Jews on the Sabbath. Whilst my bread wasn't a Challah recipe I still wanted it to look like one, so I learnt how to braid it on <a href="http://www.youtube.com/watch?v=R8K6SHj43lY">youtube.</a> Did you know that you can make breads from a number of strands (e.g.3,4,5 and 6) each resulting in a different pattern? One day I will make all the different ones and see which one I like the best. But for now I decided to go with the 4 stranded, simply because it's an even number which sounds good. If you don't want this extra hassle of braiding, just put the dough in a loaf tin and allow it to rise. So I've finished the hard bit which is mixing, kneading and waiting for the dough to rise, and now I'm finally ready to bake it, I'll let you know how it turns out when it's done.<br />
<br />
It's in the oven...<br />
<br />
<br />
Baking...<br />
<br />
<br />
Baking...<br />
<br />
<br />
Oooo it's turning golden in colour...<br />
<br />
<br />
Still baking...<br />
<br />
<br />
Smells good, mmmm...<br />
<br />
<br />
Done!!!<br />
<br />
<br />
Have a look, what do you think?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uN3YeeYrsO-1wl1a-zfGyXzVnTgjbIUqk0o4C2CHVNsfKv_9RZve8Etp2PFBWObnr1wt62wwhZTh-61K6cXQ7v4gJw5Noka07IWsazDwKSpArRYgiQTYbQ3MismtmJHUb6aUI4V2hZE/s1600/DSC09535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uN3YeeYrsO-1wl1a-zfGyXzVnTgjbIUqk0o4C2CHVNsfKv_9RZve8Etp2PFBWObnr1wt62wwhZTh-61K6cXQ7v4gJw5Noka07IWsazDwKSpArRYgiQTYbQ3MismtmJHUb6aUI4V2hZE/s400/DSC09535.JPG" width="400" /></a></div><br />
Check out the crust, soo glossy! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5OVHgb1du7QzMylnOPKwnEfQHosDg7899S3IduUOm917rF27t6KkIpyENQJbRMQtH_skUiWrc2d3W7KeLjV0aZAiTUa6jg2WiwcBfGeC611Cro13FZpwL4YYLcPdzlyNtbQKt47EmzQ/s1600/DSC09599.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5OVHgb1du7QzMylnOPKwnEfQHosDg7899S3IduUOm917rF27t6KkIpyENQJbRMQtH_skUiWrc2d3W7KeLjV0aZAiTUa6jg2WiwcBfGeC611Cro13FZpwL4YYLcPdzlyNtbQKt47EmzQ/s400/DSC09599.JPG" width="300" /></a></div> Look inside- light and airy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQBeygU6QNGD5RMakl3goMQqhhpjHDcv1Mrj3WMXCxQV9vnWVqmHzRLK0QjJZqwgEY8uVKNJDAWJzx2RryCQiBjNrHkBCH0_qfJAOjqaeSDpxGKkuyhQ7vGbalp3_W1ivif2iWp97l9o/s1600/DSC09546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQBeygU6QNGD5RMakl3goMQqhhpjHDcv1Mrj3WMXCxQV9vnWVqmHzRLK0QjJZqwgEY8uVKNJDAWJzx2RryCQiBjNrHkBCH0_qfJAOjqaeSDpxGKkuyhQ7vGbalp3_W1ivif2iWp97l9o/s400/DSC09546.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4x0fsGA3JPVPhqvj5y8VoJKaGJncCDBbfLfpxdkzR0UYeQH8wTsn7m2AZvSzklRvIbtrZ1KEDHEZK5lMFPB3d5wUjSx5oHhjez9iXcI4gpqLp8T-DXzRa9FVwxLhL6wmhXVGGKD8R3tA/s1600/DSC09580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4x0fsGA3JPVPhqvj5y8VoJKaGJncCDBbfLfpxdkzR0UYeQH8wTsn7m2AZvSzklRvIbtrZ1KEDHEZK5lMFPB3d5wUjSx5oHhjez9iXcI4gpqLp8T-DXzRa9FVwxLhL6wmhXVGGKD8R3tA/s400/DSC09580.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVzEY4u92tKjyYHSklpgmKuEvPslg29st7x-BHi9e4RhM7yhr9HWquj64K89dHFe5bYPNQKiuiMDlquBvK1-Xn8EBKsK5sKTXmUDKYlK47Fe2gihyphenhyphenGn4-CvwIPTeDZKuT93TTBpZiF0PY/s1600/DSC09543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
Verdict: It seems to have worked! Now I have bread to make butties :-)<br />
<br />
Makes: 1 large loaf<br />
Preparation time: 5 hrs<br />
<br />
<u><b>Recipe</b></u><b> </b><br />
<br />
<b>Ingredients:</b><br />
500g strong white bread flour<br />
300ml warm water<br />
2 tbsp olive/vegetable oil<br />
2 tsp sugar<br />
1 tsp salt<br />
a 7g sachet of dried yeast<br />
1 beaten egg<br />
<br />
<b>Method:</b><br />
1. In a bowl mix the flour, salt, and yeast till well combined.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPB8qqdoZqArNyyXZweJgcn_PrEzrd8ktopK38d4hJ16qtr6fei5AVNd7bcgpQropCor5T0Qw6UiNF0Am1mHCKjvdWLL4gTtYTKXsI0lKne9wr8TPMZSAVS4sRhEsNNtYl8khzD-OUUmU/s1600/DSC09469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPB8qqdoZqArNyyXZweJgcn_PrEzrd8ktopK38d4hJ16qtr6fei5AVNd7bcgpQropCor5T0Qw6UiNF0Am1mHCKjvdWLL4gTtYTKXsI0lKne9wr8TPMZSAVS4sRhEsNNtYl8khzD-OUUmU/s400/DSC09469.JPG" width="400" /></a></div><br />
2. In another bowl mix the water, oil, and sugar together till all the sugar dissolves.<br />
<br />
3. Slowly add the water mixture into the flour and mix with a wooden spoon (or use a food processor to mix).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPwV6gwe5Bx9eRnqD-UWiLFiMGKptiZHn5XUCOEvG8i95G6L5mhRkgTT9KAKHtBOt4B790U79FKM0Lod6MvdauBvQNzZBLqPYmbXf_q9TiW-PeMQtwx53PjquF6fuh7aMPYu4N_T6NuOM/s1600/DSC09471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPwV6gwe5Bx9eRnqD-UWiLFiMGKptiZHn5XUCOEvG8i95G6L5mhRkgTT9KAKHtBOt4B790U79FKM0Lod6MvdauBvQNzZBLqPYmbXf_q9TiW-PeMQtwx53PjquF6fuh7aMPYu4N_T6NuOM/s400/DSC09471.JPG" width="400" /></a></div><br />
4. The dough should start to come together. You'll need to use your hands at this point to bring the dough together and then knead the dough (use the palms of your hands and turn the dough whilst you knead it) for 10 mins.<br />
<br />
5. Put the dough in an oiled container and place a wet kitchen cloth or an oiled piece of cling film on top. Leave to rest for around 2 hrs in a warm place till the dough doubles in size.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQo_3HMp4iFPU406DKsYf6FeM9C0e-XgqxR8l50prPDilAOAHLSKPc3CbWwh5ZFuh9NiPLpK9iVa2HZK6v3MMZGTLgeLYRbPLCel8Zel1Ba_vobo67E8jzFkA-FYz7t2VZUDpzCTowOYI/s1600/DSC09472.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQo_3HMp4iFPU406DKsYf6FeM9C0e-XgqxR8l50prPDilAOAHLSKPc3CbWwh5ZFuh9NiPLpK9iVa2HZK6v3MMZGTLgeLYRbPLCel8Zel1Ba_vobo67E8jzFkA-FYz7t2VZUDpzCTowOYI/s400/DSC09472.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQwzsEKyXHy8MkKek_YJdhUQG7ShM1wRzQuNB2mKV5NlnVNDZQ-m1MxMuuuebUoFCDCMWiyI57pLu4C1NI9CYMEPPA08mZqWDEWQwmwUfkSWq8mDTl3taBcK3n94O4pUA3T7Pa_ewhXek/s1600/DSC09508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQwzsEKyXHy8MkKek_YJdhUQG7ShM1wRzQuNB2mKV5NlnVNDZQ-m1MxMuuuebUoFCDCMWiyI57pLu4C1NI9CYMEPPA08mZqWDEWQwmwUfkSWq8mDTl3taBcK3n94O4pUA3T7Pa_ewhXek/s400/DSC09508.JPG" width="400" /></a></div><br />
6. Place the dough on a lightly floured surface and punch the air out, and knead for 2 mins.<br />
<br />
7. Mould the dough to what ever shape you like; put in a loaf tin, make rolls, or braid. Loosely cover with clingfilm and leave to rest in a warm place for around 1-2 hrs till the dough rises/ doubles in size.Use a pastry brush to glaze the dough with egg wash. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4v6UJamz-EmjiI1bY4Fd1VLgmnacEuIV0hnLVOESKuHMCo6CaTEaXnhbncv1wtSH2WH95FMCUvx-Vh4JGBMnsMJzfopwpWw7CXRl83JsiGXzjjjRfLY3hgkUoZE0UGLzNCdFMqKyE16U/s1600/DSC09509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi8chG0Z0WVLzxRfUyXveLU9mAXkVXkrgflVCsB0bffsAkShOLcNfSSDmx_x9kRoV0cYGD5hLtRxMwnB10sRuUuw2K31m9tlmYt466YnBD_7904xVnLjW6yqSvczfbScGpSIzRNifBiVM/s1600/DSC09514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi8chG0Z0WVLzxRfUyXveLU9mAXkVXkrgflVCsB0bffsAkShOLcNfSSDmx_x9kRoV0cYGD5hLtRxMwnB10sRuUuw2K31m9tlmYt466YnBD_7904xVnLjW6yqSvczfbScGpSIzRNifBiVM/s400/DSC09514.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmOSy4R8AV7IUoqK_tyHyrk8-cN0zz-gfYhgn38YbxXNdsE46qRDrhX7i4A5B-ICdwC9NQRhyphenhyphenCxzan3lY65aDbKhMzR8O53pXoy8d2sFsDqcDR6oFopMCbaLdIEuZ_cg_d5xyEJAHVMwc/s1600/DSC09517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmOSy4R8AV7IUoqK_tyHyrk8-cN0zz-gfYhgn38YbxXNdsE46qRDrhX7i4A5B-ICdwC9NQRhyphenhyphenCxzan3lY65aDbKhMzR8O53pXoy8d2sFsDqcDR6oFopMCbaLdIEuZ_cg_d5xyEJAHVMwc/s400/DSC09517.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgG0gFUTpJT09oOSmrabgtG_8Ioby5E3WuvoS_rkJl4VX21zg4w70BSTh_ysiAXU9kMK4TGtZMlR74cLvbIk1D5rt__JXffvubArnXme0JAo_d8BL_53Aw0JtpmRc10HLgg4bSzhQGrs/s1600/DSC09523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgG0gFUTpJT09oOSmrabgtG_8Ioby5E3WuvoS_rkJl4VX21zg4w70BSTh_ysiAXU9kMK4TGtZMlR74cLvbIk1D5rt__JXffvubArnXme0JAo_d8BL_53Aw0JtpmRc10HLgg4bSzhQGrs/s400/DSC09523.JPG" width="300" /></a></div>8. Bake in a pre-heated oven at 200C for 25-40 mins (the time really varies with the type of oven used and the size of the loaf) till the loaf sounds hollow and is browned on the surface, if the loaf looks like it's burning on the top place some foil over it whilst baking. You can also turn the bread over (without the tin) for the last 5 mins so that the base also becomes cooked.<br />
To confirm that the bread is done you can also use a meat thermometer through the base of the bread which should have a core temperature of 94C (200F).<br />
<br />
9. Leave the bread to cool on a wire cooling rack or eat whilst it's nice and warm.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUyJK_e_ZpuzeDHx6UsxeZGxsMoKc5e0oJ20Z2aTy935YKyYy8p6ZGl51TFVcP9Og72cqsoR4-thoFQ8BtQswWXILRHlBcypSwM0jFaTSteP-plFoVc7PDxLgzVR_aZoF6HFi_frit0Y/s1600/DSC09581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUyJK_e_ZpuzeDHx6UsxeZGxsMoKc5e0oJ20Z2aTy935YKyYy8p6ZGl51TFVcP9Og72cqsoR4-thoFQ8BtQswWXILRHlBcypSwM0jFaTSteP-plFoVc7PDxLgzVR_aZoF6HFi_frit0Y/s400/DSC09581.JPG" width="400" /></a></div><br />
<b>Source:</b><br />
<a href="http://uktv.co.uk/food/recipe/aid/569071">The Good Food Channel</a><br />
<a href="http://www.youtube.com/watch?v=R8K6SHj43lY">Youtube</a><br />
<br />
<br />
<i>A post from the Fullest of Life</i><br />
</div>Fullest.of.Lifehttp://www.blogger.com/profile/16876214250113780650noreply@blogger.com2tag:blogger.com,1999:blog-2300081680357271323.post-45702624513344888242012-01-08T10:12:00.000-08:002012-01-08T10:40:12.294-08:00Mango and Cardamom-Infused-Coconut, Almond Tarte<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE2cZ6nq6gmoe6HA8E7rN47uE-iqK5pD3aZWG8xOe_4bgKH8Bb2sVGEtaRCNT2Gp8A9EegOHNpSPqWmaTfsvzcVwy1wZ550xIwCL1KiI7BZrdU54MNXxQEyuzVl0HeS3P2hUUeuDzosBM/s1600/DSC09260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE2cZ6nq6gmoe6HA8E7rN47uE-iqK5pD3aZWG8xOe_4bgKH8Bb2sVGEtaRCNT2Gp8A9EegOHNpSPqWmaTfsvzcVwy1wZ550xIwCL1KiI7BZrdU54MNXxQEyuzVl0HeS3P2hUUeuDzosBM/s400/DSC09260.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBaVOsYSSJYthyphenhyphen7ZbUokUj1Kjz6VlR0APPLUwzNJ6sbdNxsbLrDKMvsN1uIQlrQxKhoY-Pf9mQzOVWBZgFs1FQ35s7ZcvFNimgo6RdxwioC8Fa0SsnuMDAQs7BgpQf80nvF5SivoqV1nI/s1600/DSC09256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBaVOsYSSJYthyphenhyphen7ZbUokUj1Kjz6VlR0APPLUwzNJ6sbdNxsbLrDKMvsN1uIQlrQxKhoY-Pf9mQzOVWBZgFs1FQ35s7ZcvFNimgo6RdxwioC8Fa0SsnuMDAQs7BgpQf80nvF5SivoqV1nI/s400/DSC09256.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZLt-5gwYGAW0PLP9pa-IhEEIeGNrRYo_aNksU8EbxJ0vMXIRcS6vykm8rEvbZ7hmuKUygYLZMDKZE7hIJ535bdEPYGMBFi-lVs-SlP5j_bw96l0SzZ44ZjSR8vHkj2bjclY5Ypfl1ak/s1600/DSC09272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZLt-5gwYGAW0PLP9pa-IhEEIeGNrRYo_aNksU8EbxJ0vMXIRcS6vykm8rEvbZ7hmuKUygYLZMDKZE7hIJ535bdEPYGMBFi-lVs-SlP5j_bw96l0SzZ44ZjSR8vHkj2bjclY5Ypfl1ak/s400/DSC09272.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEE41Q_IM4TaRuItSagAi4X2XUeLTKI7arD1Lv9fSOEkAFTysMXKqlX6GE2MW3MojcuT24z7BobjbhySU4uEI1unOqZSTdPqd08hyphenhyphenPTqz28quzveg9vj1RGPZ2BRe4Z5jx_G7xCD4Xkh0/s1600/390609_2709373026594_1624890031_2471855_434661294_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>I saw a recipe on <a href="http://bossacafez.blogspot.com/2011/05/tarte-passion-framboise-passionfruit.html">Evan's Kitchen</a> and realised that I didn't have any passion fruits, and since I recently bought new mini tart tins which I was excited about, I wanted to make it anyway but using the things I had in the cupboard: mango and coconut. Theoretically mango, coconut and cardamom can't really go wrong and are are a perfect combination, and this point was most definitely proven. My best friend made a mango, coconut, almond mille-feuille cake recently, she undertook the pain staking process of making the rough puff pastry from scratch, I helped with the whole layering process and I should say that it was a bit like torture as the pastry and mango custard smelt soo darn scrumptious, that whilst assembling it I didn't want to wait for the finished product, I just wanted to dig in then and there. Just look at the layers in the cake, it looks beautiful. I realise that the mini mango,coconut, almond tarts I made are an easier version, and play with the same flavour combinations of this delightful pastry cake. She also taught me how to make the roses out of mango slices, and I gave it a shot on these tarts. Note for the future: use fresh mangoes which are not too ripe, not the tinned ones as they break soo easily and it will take a lot more patience and attempts to get the roses right.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEE41Q_IM4TaRuItSagAi4X2XUeLTKI7arD1Lv9fSOEkAFTysMXKqlX6GE2MW3MojcuT24z7BobjbhySU4uEI1unOqZSTdPqd08hyphenhyphenPTqz28quzveg9vj1RGPZ2BRe4Z5jx_G7xCD4Xkh0/s1600/390609_2709373026594_1624890031_2471855_434661294_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEE41Q_IM4TaRuItSagAi4X2XUeLTKI7arD1Lv9fSOEkAFTysMXKqlX6GE2MW3MojcuT24z7BobjbhySU4uEI1unOqZSTdPqd08hyphenhyphenPTqz28quzveg9vj1RGPZ2BRe4Z5jx_G7xCD4Xkh0/s400/390609_2709373026594_1624890031_2471855_434661294_n.jpg" width="400" /></a></div><br />
The tarts I made use sweet crust pastry which is way easier to make than puff pastry, and I think if I was ot use puff pastry I would just buy it. The pastry cases for the tarts were perfect, they were was light and crisp, I think that the addition of almond powder to the pastry was the secret ingredient. I remember making my first ever sweet crust pastry, it seemed like a lot of hassle when you can just buy the ready made stuff. But now I realise that it is actually more of a hassle to go to the shops to buy the pastry than to make it yourself. Pastry may frighten a few people but seriously trust me it really isn't as hard as everyone makes it out to be, as long as you follow these rules:<br />
<br />
1. Keep the pastry as cool as possible, that is why you use only your fingertips when making the dough.<br />
2. Don't over kneed/work the dough. The less you handle it the better. <br />
3. Rest the dough in the fridge after it has been formed into a ball and then again after it is rolled onto the tart tin.<br />
4. Prick holes in the base of the pastry once in the tart tin so that it can rise evenly and allows the hot air to escape.<br />
<br />
If you want to see how sweet crust pastry is made look at my previous post on '<a href="http://fullestpartoflife.blogspot.com/2011/10/pumpkin-pie.html">Pumpkin Pie</a>'. <br />
<br />
Makes: 5 mini tarts<br />
Preparation time: 2.5 hrs<br />
<br />
<b>Ingredients:</b><br />
<br />
<b>Pate sucre aux amandes (sweet almond dough)</b><br />
60g cold butter <br />
12g ground almond powder<br />
100g plain flour<br />
35g icing sugar<br />
1/2tsp cardamom powder (optional)<br />
<br />
<b>Mango Curd</b><br />
125g butter at room temperature<br />
1 sheet leaf gelatin<br />
1 whole egg<br />
1 egg yolk<br />
50g sugar<br />
1/2 tsp cornflour<br />
100ml mango puree<br />
<br />
<br />
<b>Cardamom infused coconut jelly glaze </b><br />
150ml coconut milk<br />
1 1/2 leaves gelatin<br />
1tbsp sugar <br />
3 cardamom pods<br />
<br />
<br />
<b>Method:</b><br />
<br />
<b>Pate sucre aux amandes (sweet almond dough)</b><br />
<b></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUOPKln6Bai2MTwlsIwZhsNLB7zS6tJlWb1ceAYgtj7aQA3vv31KKWRqKu-9FKMUuwm7HKn5Y-n6K4yWHED20wLTS3A0VwPjUzLJICVlrPJFsZlzNepULKJ67dJK8F0lisQLiiPUKAFE/s1600/DSC09207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUOPKln6Bai2MTwlsIwZhsNLB7zS6tJlWb1ceAYgtj7aQA3vv31KKWRqKu-9FKMUuwm7HKn5Y-n6K4yWHED20wLTS3A0VwPjUzLJICVlrPJFsZlzNepULKJ67dJK8F0lisQLiiPUKAFE/s400/DSC09207.JPG" width="400" /></a></div><br />
1. In a bowl add the butter, icing sugar, cardamom powder and ground almonds. Use a knife to cut the butter into the mixture. Finish off using your finger tips to lightly rub the mixture into a bread crumb consistency.<br />
<br />
2. Add the beaten egg a little at a time and combine the mixture till it forms a dough which isn't too dry or too sticky.<br />
<br />
3. Wrap the dough in clingfilm and place in the fridge to rest for at least 2 hrs.<br />
<br />
4. On a lightly floured surface roll out the dough till it is 2-3mm thick. Then place on top of the tart tins and mould into the shape. Cut the edges leaving 1cm hanging edge around the pastry.<br />
<br />
5. Place in the fridge for at least 30mins, ideally 1hr.<br />
<br />
6. Prick the base of the tart with a fork. Place tin foil/ parchment paper over the tart and pour in baking beans/rice/lentils (to weigh the pastry down). Bake blind in a preheated oven at 170C for 15mins. Then remove the foil/parchment paper and beans/rice/lentils. Trim the edges of the pastry using a sharp knife. Bake again for a further 6-7 mins till golden brown in colour.<br />
<br />
7. Leave to cool<br />
<br />
<b>Mango Curd</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZgrfNhAApCdbjQsVqRlo3YXUYvc8hkKwoQGjVL3LjYJsuAFoNIEGaDP7NubLpKR1OWAiR87LYmp9bzpc6k1bA_oymmIG2Ym7uv6dG7Jq10HEFhrrDaC1x5TNWazyD898t-KT9RiZx1xo/s1600/DSC09203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZgrfNhAApCdbjQsVqRlo3YXUYvc8hkKwoQGjVL3LjYJsuAFoNIEGaDP7NubLpKR1OWAiR87LYmp9bzpc6k1bA_oymmIG2Ym7uv6dG7Jq10HEFhrrDaC1x5TNWazyD898t-KT9RiZx1xo/s400/DSC09203.JPG" width="400" /></a></div><br />
1. Leave the gelatin in cold water to soften.<br />
<br />
2. In a saucepan add the whole egg, egg yolk, sugar, corn flour and mango puree, and combine. Heat till the mixture is thickened and just reaches boiling point, make sure you continuously stirr the mixture. Then remove from the heat and add the gelatin (squeeze the gelatin to remove excess water), stirr in.<br />
<br />
3. Leave to cool down. When still slightly warm add the softened butter and mix in.<br />
<br />
4. Use a hand blender to blitz the mixture, making it smooth.<br />
<br />
5. Leave to cool.<br />
<br />
<b>Cardamom infused coconut jelly glaze</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHkNpfOzeYlS5u2J1l9AMSXy3X8yLEdpbqt_1OQXEe675Fr_40zto5Lg4DuLOmI4liiO0OQcfBz-1voZ3JQAWwEeU-nr5DBb_7As6F9GvuIoYJcApBp45H4NiWv5WJtZyCo9GaWHubJ_c/s1600/DSC09215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHkNpfOzeYlS5u2J1l9AMSXy3X8yLEdpbqt_1OQXEe675Fr_40zto5Lg4DuLOmI4liiO0OQcfBz-1voZ3JQAWwEeU-nr5DBb_7As6F9GvuIoYJcApBp45H4NiWv5WJtZyCo9GaWHubJ_c/s400/DSC09215.JPG" width="400" /></a></div><br />
1. Place the gelatin in cold water to soften.<br />
<br />
2. In a sauce pan add the coconut milk, sugar, cardamom pods, stirr. Heat on a low flame for 15 mins (it will come to a boil). Remove cardamom pods.<br />
<br />
3. Take off the heat and add the gelatin (squeezed to remove the water) and stir in.<br />
<br />
4. Leave to cool.<br />
<br />
<b>Assembly</b><br />
<br />
1. Fill the tart cases with the mango curd and smooth (leave enough room to pour the coconut glaze on top).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXl9b45ai8do3eCK-QRY6uHeJn2S3B1Q7PWU88JI6czoZzmV3SnznzMprSbllFWYqwMPE2-CoyuU1ci_wb57gjdxHsR5FsFNA0scHBR9meXBsJSv9vI3OKfSbTkosU80WWJDBiOB5Ykw/s1600/DSC09214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXl9b45ai8do3eCK-QRY6uHeJn2S3B1Q7PWU88JI6czoZzmV3SnznzMprSbllFWYqwMPE2-CoyuU1ci_wb57gjdxHsR5FsFNA0scHBR9meXBsJSv9vI3OKfSbTkosU80WWJDBiOB5Ykw/s400/DSC09214.JPG" width="400" /></a></div><br />
2. Place in the fridge for 15-30mins.<br />
<br />
<br />
3. Pour the coconut glaze over the mango curd (make sure that there are no cracks in the pastry otherwise the coconut glaze will leak out, you can patch up any cracks with the mango curd).<br />
<br />
<br />
4. Place in the fridge till the coconut glaze sets to a jelly like consistency, it will take around 3 hrs.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXExtC-QqQDIlp3w1MK3C-bjjCPpqRJjPkuubeff0BycsuMNfR8i6KHd8ptr6mgi7b1XTDO7O2bpXwHPlDy6nF2S1kp73yJSvCSSkaUGQ2v_Kfyanh_YI-24iAj3FmRDQqmw0g3UnKdM/s1600/DSC09238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXExtC-QqQDIlp3w1MK3C-bjjCPpqRJjPkuubeff0BycsuMNfR8i6KHd8ptr6mgi7b1XTDO7O2bpXwHPlDy6nF2S1kp73yJSvCSSkaUGQ2v_Kfyanh_YI-24iAj3FmRDQqmw0g3UnKdM/s400/DSC09238.JPG" width="400" /></a></div><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Gpgokt4tPBsy-eiYehn1GMekgPtM9TKfl-rREAHXNWL-ibI_tvN50IQfujTd9Hxvvs3EpghkNtyG97PedOQbN2Goyt3dnCcTe4UuGydqHgTETici67Zr2XhsOTPxhA8K_Py1J5dn7GE/s1600/DSC09265.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Gpgokt4tPBsy-eiYehn1GMekgPtM9TKfl-rREAHXNWL-ibI_tvN50IQfujTd9Hxvvs3EpghkNtyG97PedOQbN2Goyt3dnCcTe4UuGydqHgTETici67Zr2XhsOTPxhA8K_Py1J5dn7GE/s400/DSC09265.JPG" width="400" /></a></div><br />
Source:<br />
Adapted from <a href="http://bossacafez.blogspot.com/2011/05/tarte-passion-framboise-passionfruit.html">Evan's Kitchen</a><br />
<br />
<br />
<i>A post from Fullest of Life</i><br />
<br />
</div>Fullest.of.Lifehttp://www.blogger.com/profile/16876214250113780650noreply@blogger.com0tag:blogger.com,1999:blog-2300081680357271323.post-87503265786999459542012-01-01T10:37:00.000-08:002012-01-03T09:43:42.140-08:003 Tiered Layered Chocolate, Caramel and Vanilla Cake Covered in Chocolate Ganache<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2bJmTLVktbCLtDGqmLVLVHaNAQySo3PsxOrZCKKfpbGKscGaEVK6J4RirEPICBO-YsDYwHHw9I7kriRrIx6WHRPAiqUW7wYygSIWh-JAzTjh_-DWJFlzNV1MHkkcnZk4mkoMU9JYwGXg/s1600/387495_10150558909920572_693540571_10817485_1660577242_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2bJmTLVktbCLtDGqmLVLVHaNAQySo3PsxOrZCKKfpbGKscGaEVK6J4RirEPICBO-YsDYwHHw9I7kriRrIx6WHRPAiqUW7wYygSIWh-JAzTjh_-DWJFlzNV1MHkkcnZk4mkoMU9JYwGXg/s400/387495_10150558909920572_693540571_10817485_1660577242_n.jpg" width="266" /> </a></div><div class="separator" style="clear: both; text-align: center;"> </div><div style="text-align: center;">HAPPY NEW YEAR!</div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw-WnTyXwXJm1AckvVyoU2Num8Qlg6d8lsM6gmYBr6GWX58cBZV2VC2VwMLW1CQUlFOTeObOpvLzMyVHweUqtEAndUYxIy5a4E0rcjEOwv1Vxj_uEh2dQ400nsisrcslE1QXtCPZvOYtk/s1600/DSC09105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw-WnTyXwXJm1AckvVyoU2Num8Qlg6d8lsM6gmYBr6GWX58cBZV2VC2VwMLW1CQUlFOTeObOpvLzMyVHweUqtEAndUYxIy5a4E0rcjEOwv1Vxj_uEh2dQ400nsisrcslE1QXtCPZvOYtk/s400/DSC09105.JPG" width="300" /></a></div><div style="text-align: center;"><br />
</div>I've been thinking it's 2012 for the past month already, but it's finally here! My new years eves are generally spent with family, friends, food, and fireworks, and this year was no exception. I also start every year with something sweet; it's just tradition. My mother was incharge of starters and mains, whilst I was in charge of dessert, naturally. I wanted to make something memorable, which marks the end of what was a great year and welcomes 2012 with a sweet, delightful start. I was lucky to have a lot of people to help me finish of the cake, and it was a definitely a big hit. <br />
<br />
The cake turned out pretty well; the chocolate cake was moist, and the vanilla cake was so light. The chocolate ganache definitely tied everything together working well with all the flavours and gave the cake a nice glossy finish. It was good that there were 3 different types of cake as this meant the everyone got what they wanted, or a bit of everything for people like me. <br />
<br />
If you want to make this cake, you will need whole day free; it does take quite a bit to time and effort, so if you're lazy then you may want to choose an easier recipe of just make 1 flavour cake and filling rather than going for the trio. <br />
<br />
This cake was inspired by <a href="http://dessertfirstgirl.com/2011/11/a-little-night-circus-cake.html">'Dessert First Girl'</a> and <a href="http://www.thesweetart.com/2011/01/new-years-eve-2011.html">'The Sweet Art'</a>, I ended up combining the 2 different cakes to make this.<br />
<br />
<u><b>Recipe</b></u><b> </b><br />
<br />
<b>The Base Tier: Chocolate Cake</b><br />
20cm cake pan<br />
Follow the recipe on <a href="http://www.foodandwine.com/recipes/double-chocolate-layer-cake">'Food and Wine'</a>, and split the mixture into 2 cake tins or bake in the same tin 3 times.<br />
<br />
<b>The Middle Tier: Caramel Cake </b><br />
15cm cake pan<br />
Follow the recipe on<a href="http://dessertfirstgirl.com/2011/11/a-little-night-circus-cake.html"> 'Dessert First Girl</a>' for the caramel cake- make sure you double the quantities for the recipe.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivSjwP3Q9PtB1k673UFCbWdzq3gpHg7yDnE3eE9jTPCTFyhzWcUZTgE-k0rbsOnt-hGsKXKAc3Uq-bWmKilR-sHJ3TndgHFXGpv3oMs4DYPha_6h3pkD2xHOdgqrVRomqBtjo-l2zvd0g/s1600/DSC08885.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivSjwP3Q9PtB1k673UFCbWdzq3gpHg7yDnE3eE9jTPCTFyhzWcUZTgE-k0rbsOnt-hGsKXKAc3Uq-bWmKilR-sHJ3TndgHFXGpv3oMs4DYPha_6h3pkD2xHOdgqrVRomqBtjo-l2zvd0g/s400/DSC08885.JPG" width="400" /></a></div><br />
<b>The Top Tier: Vanilla Cake</b><br />
12cm cake pan<br />
Follow the recipe on <a href="http://dessertfirstgirl.com/2011/11/a-little-night-circus-cake.html">'Dessert First Girl'</a> for the vanilla cake- original quantities.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSO6O2bkxAmpvV7LAzUFnUISLglBhRWMEMo33kHK118GkwGiStu4lF_3LRJAdTTYKs1SDKtTp6h_6X14i92HVMZh9uwJUH-8EuluoFXybR4uC62jzqetwkBCq0Hvrz0WByxO5xnW0Nhw/s1600/DSC08870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSO6O2bkxAmpvV7LAzUFnUISLglBhRWMEMo33kHK118GkwGiStu4lF_3LRJAdTTYKs1SDKtTp6h_6X14i92HVMZh9uwJUH-8EuluoFXybR4uC62jzqetwkBCq0Hvrz0WByxO5xnW0Nhw/s400/DSC08870.JPG" width="400" /></a></div><br />
<b>Chocolate Cream Filling</b><br />
Follow the recipe on 'The Sweet Art' for the chocolate mousse filling.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVxzqk2_UOhmm7WmvCQrRQP13gpc6AYfmxDLMVln5723I9Sp66dM6byzYNRsd84TBtnWusiw5WoUXOLTIvo9a5udh-h4RVArdCu594htsj2nPyR2c1f6VlxuH08_288ZOQ5SB4i5etLqU/s1600/DSC08912.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVxzqk2_UOhmm7WmvCQrRQP13gpc6AYfmxDLMVln5723I9Sp66dM6byzYNRsd84TBtnWusiw5WoUXOLTIvo9a5udh-h4RVArdCu594htsj2nPyR2c1f6VlxuH08_288ZOQ5SB4i5etLqU/s400/DSC08912.JPG" width="400" /></a></div><br />
C<b>aramel Cream Filling</b><br />
2 cups double cream (whipping cream)<br />
6 tbsp caramel syrup (recipe on <a href="http://dessertfirstgirl.com/2011/11/a-little-night-circus-cake.html">'Dessert First Girl'</a>)<br />
<br />
Whisk the cream and caramel syrup together till stiff peaks are formed. Be careful not to over-whisk otherwise the mixture will curdle.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7lV4baHm1hxCjuUg0IcdStmw-sJov5i9O2AP5vhKDZuJhQC2qcDhqUsb9Mhs1HYZQ_fVwsjEYqhLvtYSpNmTorlmdbFg4b284_r1X9USEoiKo3I3dV3ojRLREeQZxY3LTWQZ53gcX6k0/s1600/DSC08911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7lV4baHm1hxCjuUg0IcdStmw-sJov5i9O2AP5vhKDZuJhQC2qcDhqUsb9Mhs1HYZQ_fVwsjEYqhLvtYSpNmTorlmdbFg4b284_r1X9USEoiKo3I3dV3ojRLREeQZxY3LTWQZ53gcX6k0/s400/DSC08911.JPG" width="400" /></a></div><br />
<b>Vanilla Cream Filling</b><br />
2 cups double cream (whipping cream)<br />
2 tbsp icing powder<br />
1 tsp vanilla extract <br />
<div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Whisk the cream, icing powder and vanilla extract together till stiff peaks are formed. Be careful not to over-whisk otherwise the mixture will curdle.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHfCHmaTDKoxjtB_AzZ5MwkH7JzqMEm78p0tcm2M2K2KMr_fb3Mg4uzifBmRUQfPcVNrkC0cDEC-xTHcDbNeZ0p5BVUhw3zs0v6owyo3D_j7Zma8B8NgLGsehDYxUXity_0HQGIEV2R0c/s1600/DSC08913.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHfCHmaTDKoxjtB_AzZ5MwkH7JzqMEm78p0tcm2M2K2KMr_fb3Mg4uzifBmRUQfPcVNrkC0cDEC-xTHcDbNeZ0p5BVUhw3zs0v6owyo3D_j7Zma8B8NgLGsehDYxUXity_0HQGIEV2R0c/s400/DSC08913.JPG" width="400" /></a></div><br />
<b>Chocolate Ganache</b><br />
Follow the recipe on <a href="http://dessertfirstgirl.com/2011/11/a-little-night-circus-cake.html">'Dessert First Girl'</a> and triple the quantities.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZevtN6VJWcFhvDKQCXmCiGBdLv33OGlhEe0gVSF88MYJzyz3bKTX443gk28OO5Pm9wvcaW0OUwBnV6xqkpj1Nq30kFvx810dwtRJybT7y1lNQ6uOqH2kU7AQczzNWWNgCS8I4ovvI6u8/s1600/DSC08945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZevtN6VJWcFhvDKQCXmCiGBdLv33OGlhEe0gVSF88MYJzyz3bKTX443gk28OO5Pm9wvcaW0OUwBnV6xqkpj1Nq30kFvx810dwtRJybT7y1lNQ6uOqH2kU7AQczzNWWNgCS8I4ovvI6u8/s400/DSC08945.JPG" width="400" /></a></div><br />
<u><b>Assembly</b></u><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKc09p-zlxi9c6LFXXDI-USxhxOU1ALY7lz9yitR1igHiExPC_HaUVqKy0Hmxbne0wWdVzkwI1MUnDHE2iBd9dK-9SzgBBmzC46kJ9tM0zQAI4xl-dBubJ7Jd69sOtwuRQSRi2mraJ4pI/s1600/DSC08891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKc09p-zlxi9c6LFXXDI-USxhxOU1ALY7lz9yitR1igHiExPC_HaUVqKy0Hmxbne0wWdVzkwI1MUnDHE2iBd9dK-9SzgBBmzC46kJ9tM0zQAI4xl-dBubJ7Jd69sOtwuRQSRi2mraJ4pI/s400/DSC08891.JPG" width="400" /></a></div><br />
1. Cut all the cakes so that they are level on the upper and lower surfaces. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNh1-ClDgE1L8Vg9XrpihIf36PajN5upgOIGfPn2YpaGlR8fAafSywbBiZ0WUOQ8hqOMtdlOwBx2pj2ro-WsftOzBxh7Naby_xBxI22dei1dFFa3Mmj4AIk_ymPW_q2H7_ZBrS62kacM/s1600/DSC08894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNh1-ClDgE1L8Vg9XrpihIf36PajN5upgOIGfPn2YpaGlR8fAafSywbBiZ0WUOQ8hqOMtdlOwBx2pj2ro-WsftOzBxh7Naby_xBxI22dei1dFFa3Mmj4AIk_ymPW_q2H7_ZBrS62kacM/s400/DSC08894.JPG" width="400" /></a></div><br />
2. Cut the caramel and vanilla cake into equal layers (I did 3 layers for each tier). It is crucial that the cake is absolutely flat on each layer, otherwise the cake may have a tilt.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIeKQTCJAWJesRhywK-PgIXZaG01fSpTw473j4zzO7fxnJnklqv1f2mvEeQEvPaAnaznPhumjMrvJO4wBzWzJvB4V10AYBSvAkR_ZwCg0ripcw2Tc1Chb3zvcbbMqy8BGkjKpppctCetk/s1600/DSC08896.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIeKQTCJAWJesRhywK-PgIXZaG01fSpTw473j4zzO7fxnJnklqv1f2mvEeQEvPaAnaznPhumjMrvJO4wBzWzJvB4V10AYBSvAkR_ZwCg0ripcw2Tc1Chb3zvcbbMqy8BGkjKpppctCetk/s400/DSC08896.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>3. Spread the fillings in whatever order you want between the cake layers. It is easier prepare each tier separately and assemble on top of each other at the end.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDwe5vopBKMwYliXEWnwmAAlr4WccoIZDQB8xrqQbSuzuzvk2EAS52hve1LoCCXxFgl1Q5T9RDpkrKRCGpx_3rrM-Q45Wn59iAYygWFp5kC2gIe0IKVeSwkA7L4BjC_s-aEbHw_q1jv4k/s1600/DSC08918.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDwe5vopBKMwYliXEWnwmAAlr4WccoIZDQB8xrqQbSuzuzvk2EAS52hve1LoCCXxFgl1Q5T9RDpkrKRCGpx_3rrM-Q45Wn59iAYygWFp5kC2gIe0IKVeSwkA7L4BjC_s-aEbHw_q1jv4k/s320/DSC08918.JPG" width="320" /></a></div><br />
Freeze the cake for around 10mins between applying each layer.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdbU_8LQnFOxHFXNrUjovkwfG72mdMzmGwV58NQ630m4i41oRNC4QXur-8Trltn31LhgijllvEsp9NkeIPUNV_E0ukSDf9uxjkbRwamJn1qnNJysTCl5PYrK-rUuL7t53UH-DUZK5TueY/s1600/DSC08919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdbU_8LQnFOxHFXNrUjovkwfG72mdMzmGwV58NQ630m4i41oRNC4QXur-8Trltn31LhgijllvEsp9NkeIPUNV_E0ukSDf9uxjkbRwamJn1qnNJysTCl5PYrK-rUuL7t53UH-DUZK5TueY/s400/DSC08919.JPG" width="400" /></a></div><br />
The picture above demonstrates one cake tier: 3 layers of cake with 2 different fillings. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQy37xsSzCznrSH1dYnlkUY9qhj-IopkL5rxqPf0jeZlhPv81NjHWqmlZ3KrOy12frFbArEJbwaO8_7GDJqCBqA_dD_rCpphrmcdWjIVnAj9fsCI6YbuCzvnNCdNayJf02GG0afPT9Fo/s1600/DSC08923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQy37xsSzCznrSH1dYnlkUY9qhj-IopkL5rxqPf0jeZlhPv81NjHWqmlZ3KrOy12frFbArEJbwaO8_7GDJqCBqA_dD_rCpphrmcdWjIVnAj9fsCI6YbuCzvnNCdNayJf02GG0afPT9Fo/s320/DSC08923.JPG" width="320" /></a></div>4. Neaten the outside of the cake by filling in the gaps with filling and smooth with a spatula. Make sure that the cake is completely symmetrical, and even. If you need to cut the cake a little, it is easier to freeze it before doing so. The 3 tiers:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_zrM8rpFHfXcAa1yrOjei_0-Aiap2WqN1EyvqwwEvZ2GM9j294KEf0pEfH6e4xnNBXDPEQ6oXWWWDAZJoZbk8UvZqRLOIBLUrme2mDNfhcRAl__mbSPzuJOwooiWkm5B1AOai6lATCV8/s1600/DSC08935.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_zrM8rpFHfXcAa1yrOjei_0-Aiap2WqN1EyvqwwEvZ2GM9j294KEf0pEfH6e4xnNBXDPEQ6oXWWWDAZJoZbk8UvZqRLOIBLUrme2mDNfhcRAl__mbSPzuJOwooiWkm5B1AOai6lATCV8/s400/DSC08935.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieZxLpXwlHo97Z5SkDfRDmHimlGX0qPKykrL8BovVnA4TKkBsD1XcvpO1LJxJ8GadcKxMriwJLbMEO9XAlYIT3cJ0C7RdkUxm7VZ-uixHeqi5Mik0-uqkKMTLm-beC6DKzf-MXd9viBrc/s1600/DSC08941.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieZxLpXwlHo97Z5SkDfRDmHimlGX0qPKykrL8BovVnA4TKkBsD1XcvpO1LJxJ8GadcKxMriwJLbMEO9XAlYIT3cJ0C7RdkUxm7VZ-uixHeqi5Mik0-uqkKMTLm-beC6DKzf-MXd9viBrc/s400/DSC08941.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96eoAtv-6YDVhzxwrM8jxN710lW_zOPRkzNc2-dyz-PPd71FEig61Zh1T0ZGLl166Qn_pir1smKCBj_UsVWJQwF16iJOg8GhFgjqonHyiyV-trBOOMtdhNdiMIrzr1-fYnnQ2rbkc7E0/s1600/DSC08923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96eoAtv-6YDVhzxwrM8jxN710lW_zOPRkzNc2-dyz-PPd71FEig61Zh1T0ZGLl166Qn_pir1smKCBj_UsVWJQwF16iJOg8GhFgjqonHyiyV-trBOOMtdhNdiMIrzr1-fYnnQ2rbkc7E0/s400/DSC08923.JPG" width="400" /></a></div>Place these tiers in the freezer for at least 30mins before icing.<br />
<br />
4. Ice each tier separately. Place the cake on some parchment paper on a wire rack. Make sure the chocolate ganache is cool and of a pouring consistency (if not then warm it very slightly). Pour the ganache over the middle of the cake, help the icing along with a spatula and use it to cover the sides too. Make sure the icing is smooth. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxa0TfmWRL9hYEU22xGnFKv9_OTbs2zs49TSf2TKhk5TIG9wYEZwMWhXniyd-dQFX64roBtYWraqsYn3zAceI8Ln-N8WUdcGXy-t5sOkAAmyIefrj_91Ic1VcrUURewBxgZ96VjkRNiNI/s1600/DSC08956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxa0TfmWRL9hYEU22xGnFKv9_OTbs2zs49TSf2TKhk5TIG9wYEZwMWhXniyd-dQFX64roBtYWraqsYn3zAceI8Ln-N8WUdcGXy-t5sOkAAmyIefrj_91Ic1VcrUURewBxgZ96VjkRNiNI/s400/DSC08956.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-HNlik4Gk9XPrBPcyHcZfnOGdd7bkWz1DmxBal1DwUSDK-DjB_W8uHQBWqgN2XNvBadTt7QS6Yqq-ZgJWBWOEoR39v8FtCiZ4P3dGfzWzjfFzsU4AoYPscFlr95eVE6cemM6f8eEE8o0/s1600/DSC08958.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-HNlik4Gk9XPrBPcyHcZfnOGdd7bkWz1DmxBal1DwUSDK-DjB_W8uHQBWqgN2XNvBadTt7QS6Yqq-ZgJWBWOEoR39v8FtCiZ4P3dGfzWzjfFzsU4AoYPscFlr95eVE6cemM6f8eEE8o0/s400/DSC08958.JPG" width="400" /></a></div><br />
5. If you want to decorate the cake then melt 100g milk chocolate with 50g white chocolate and place in a piping bag with a really narrow tip. Draw some lines on the top of each tier with the chocolate.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsUjgZh6anxXGzZveKMyN0wsBrt5bRSWOEp-VLMSINlncJPdF6xICnza1vm04l77jkV-4TLE-tpJXKtmxfhJH8DBONQdRudeoWWV78dwAucLkGQ0Uwe74SbrInHhyphenhyphenm77Lty-75TUJqKBo/s1600/DSC08977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsUjgZh6anxXGzZveKMyN0wsBrt5bRSWOEp-VLMSINlncJPdF6xICnza1vm04l77jkV-4TLE-tpJXKtmxfhJH8DBONQdRudeoWWV78dwAucLkGQ0Uwe74SbrInHhyphenhyphenm77Lty-75TUJqKBo/s400/DSC08977.JPG" width="400" /></a></div><br />
6. It's tine to layer the cake. Carefully peel off the parchment paper from each cake and place on top of each other.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUD-bskeHeT7L1Y4m8x94IwP5wa2XAlZbolV8LP-psJDYJ3zUSeO8Ip2I8WBLd9jexHIGOhUEs1ZmTClrWmh4OM_Z2S3dzctJtZouUWT9t7UZgdjdcaCGgm8aH2-d9sIAEyYbn1MeafC0/s1600/DSC08976.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUD-bskeHeT7L1Y4m8x94IwP5wa2XAlZbolV8LP-psJDYJ3zUSeO8Ip2I8WBLd9jexHIGOhUEs1ZmTClrWmh4OM_Z2S3dzctJtZouUWT9t7UZgdjdcaCGgm8aH2-d9sIAEyYbn1MeafC0/s400/DSC08976.JPG" width="300" /></a></div><br />
7. Decorate the cake with whatever you want or just keep it simple.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPfU49VSNhP_EqXkNfvmx8cDJsOW-nsYWAgo-CMBjizhieAOTdRuhIghd4pSQQrAGAi8OtXnqbnPmVTJ1L6YtM2T4Vd4vxdzI_CAk_hP_mOxbOKwdqEnd_Oir6Gmj0el3Mt4TgxMrmxrQ/s1600/DSC09054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPfU49VSNhP_EqXkNfvmx8cDJsOW-nsYWAgo-CMBjizhieAOTdRuhIghd4pSQQrAGAi8OtXnqbnPmVTJ1L6YtM2T4Vd4vxdzI_CAk_hP_mOxbOKwdqEnd_Oir6Gmj0el3Mt4TgxMrmxrQ/s400/DSC09054.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1RtkYqlGsm5l6xy1VzLM9s77eYvsohEu6d5XRoplj9BGzF1SurF0ZitTtPvza0z_Tf8bSGGXxu4wpnuM8zg7S6q2spy_FQEjCrUqJSIn1GkHqTsU3ErubKeNWAfDdXpfV96hVpvk9Q6E/s1600/DSC09009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1RtkYqlGsm5l6xy1VzLM9s77eYvsohEu6d5XRoplj9BGzF1SurF0ZitTtPvza0z_Tf8bSGGXxu4wpnuM8zg7S6q2spy_FQEjCrUqJSIn1GkHqTsU3ErubKeNWAfDdXpfV96hVpvk9Q6E/s400/DSC09009.JPG" width="300" /></a></div>8. Cut, enjoy and share.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbBboYjclaXu8QE7l-LyreT1VOnNSOES6E4ZrkPnqppbFr-FPQvKKmrsUS-yexyiryixpeE1YAlX0GxwmKiCeeB6LZW0mVR9Yqo1ngc478yEli2X0a55gmMkn0qlBVXG5TmFrHJ2kKmk/s1600/DSC09119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbBboYjclaXu8QE7l-LyreT1VOnNSOES6E4ZrkPnqppbFr-FPQvKKmrsUS-yexyiryixpeE1YAlX0GxwmKiCeeB6LZW0mVR9Yqo1ngc478yEli2X0a55gmMkn0qlBVXG5TmFrHJ2kKmk/s400/DSC09119.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6hu7O4N_C-8Wia6NPiCtdRNmNqxMJprsnZ_pRWgIW_G3ncmS5AqyVKRNhz8yqz7DJhxnhyBVq1dEUCwh6WgILkryFCnAwfaQrRHoTgKgG4dRrWopOdUi7AKBQC9J8LwA8jocg7_y9pL8/s1600/DSC09105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUVXDUmvdC2ZFBl4zTa8VPcE98rPj44h-h7IcJLTB73oW1SnWxjqhAc4_agYA2YwJNZE5_p61RuefJvdS57UscdoZfFPM9QKbvchpCGJgGTud1olcvu1HOUkypAnDKJSiPT7d-IVPqdaA/s1600/DSC09103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUVXDUmvdC2ZFBl4zTa8VPcE98rPj44h-h7IcJLTB73oW1SnWxjqhAc4_agYA2YwJNZE5_p61RuefJvdS57UscdoZfFPM9QKbvchpCGJgGTud1olcvu1HOUkypAnDKJSiPT7d-IVPqdaA/s400/DSC09103.JPG" width="300" /></a></div><br />
Sources:<br />
<a href="http://dessertfirstgirl.com/2011/11/a-little-night-circus-cake.html">Dessert First Girl</a><br />
<a href="http://www.thesweetart.com/2011/01/new-years-eve-2011.html">The Sweet Art</a><br />
<a href="http://www.foodandwine.com/recipes/double-chocolate-layer-cake">Food and Wine</a><br />
<a href="http://sweet-as-sugar-cookies.blogspot.com/2011/12/sweets-for-saturday-50.html#comment-form">Sweet as Sugar Cookies </a><br />
<a href="javascript:void(0)"> </a><br />
<br />
<i>A post from Fullest of Life</i></div>Fullest.of.Lifehttp://www.blogger.com/profile/16876214250113780650noreply@blogger.com7tag:blogger.com,1999:blog-2300081680357271323.post-78365601420140972982011-12-25T10:22:00.000-08:002011-12-25T15:11:20.626-08:00Christmas Fruit Cake<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFTO4kxYHHaNgQTD12L5mF4uWC5mgtGjuuqW34CfNlLwD4Sl2KItOrhneZ7YCgHVeWYAuF_jXwhl0Rxlt0SOcSWXgwltzW4sLZ0Nmhwi6rGB8u59CKFc9br8rP-IQbAcC5HNVP90AtRY/s1600/DSC08742.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfFTO4kxYHHaNgQTD12L5mF4uWC5mgtGjuuqW34CfNlLwD4Sl2KItOrhneZ7YCgHVeWYAuF_jXwhl0Rxlt0SOcSWXgwltzW4sLZ0Nmhwi6rGB8u59CKFc9br8rP-IQbAcC5HNVP90AtRY/s400/DSC08742.JPG" width="400" /></a></div><div style="text-align: center;"></div><div style="text-align: center;">MERRY CHRISTMAS!</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ZrUMOGNMwrISyvZDwl2yUoSCjcOv-CFtbV_rq-Damh7zm44xh5KJWBWL2dodrX3u_AkRdNno7QaxeQFMTBfKV9cB-ZplVwbpn-lbf-hIF2mpMfBySDgLnfQUaYlej16Y4-wZPoh02ao/s1600/DSC08759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ZrUMOGNMwrISyvZDwl2yUoSCjcOv-CFtbV_rq-Damh7zm44xh5KJWBWL2dodrX3u_AkRdNno7QaxeQFMTBfKV9cB-ZplVwbpn-lbf-hIF2mpMfBySDgLnfQUaYlej16Y4-wZPoh02ao/s400/DSC08759.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I hope that everyone is having a wonderful day wherever in the world you are or whatever you are doing today. I am sure that a lot of people are feeling as stuffed as their turkey by now but I guess the diet can start tomorrow; for today tough the food gorging is the way ahead. </div></div><br />
If you have ever had Christmas cake you'll understand what I mean when I say it's rich, dense and sweet. It's something that you wouldn't have everyday but would indulge in during the festive period. The cake uses an extensive list of ingredients but don't be put off by the length as it's quite a simple process; you just mix everything together and bake. I made this cake pretty last minute, but if you had time and wanted to make it several days before you want to eat it you could feed the cake with brandy to add extra moistness and a depth of flavour. Also you don't have to cover it in marzipan and icing if you don't want to, as it looks rather pretty when it is bare. <br />
<br />
I had a bit of a minor error with this cake, in other words I burnt it a little. Most recipes say to leave the cake in the oven for 3 hrs so I took their word. I realised after it was too late that this is way too long. I guess it depends on your oven but make sure you check if it is done after 2 hrs (try not to open the oven door too many times before this).<br />
<br />
Preparation time: 4hrs<br />
Serves: At least 6 (very large portions)<br />
<br />
<u><b>Recipe:</b></u><br />
<br />
<b>Ingredients</b><br />
225g plain flour<br />
200g butter<br />
4 beaten eggs<br />
200g dark brown sugar<br />
1 tsp mixed spice<br />
1/2 tsp ground cinnamon<br />
1/4 tsp ground nutmeg<br />
1/4 tsp salt<br />
1/4 tsp vanilla essence<br />
1 1/2 tsp rum flavouring<br />
2 tbsp black treacle<br />
500g mixed dried fruit<br />
200g mixed peel chopped<br />
75g glace cherries chopped<br />
75g cranberries chopped<br />
50g mixed nuts chopped<br />
200g marzipan<br />
200g white ready made (sugar paste) icing<br />
2 tbsp apricot jam <br />
optional: brandy<b><u> </u></b><br />
<br />
<b><u>Method:</u></b><br />
1. Preheat the oven to 150C.<br />
<br />
2. Grease a 8" circular cake tin, and line with baking parchment.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_CUwe4MxsgPN4LBho8MWMQ33BEWx_17fJ7DvIr_3QUQlZhyhkxDrxq30AP4neYxSeMJj0Du5Pu1FrG2xdPXzX9rZidSI5fnt3ohjZiLan6GquPfD7cStE0h9EokEY6njl2ECSzgadhq0/s1600/DSC08636.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_CUwe4MxsgPN4LBho8MWMQ33BEWx_17fJ7DvIr_3QUQlZhyhkxDrxq30AP4neYxSeMJj0Du5Pu1FrG2xdPXzX9rZidSI5fnt3ohjZiLan6GquPfD7cStE0h9EokEY6njl2ECSzgadhq0/s400/DSC08636.JPG" width="400" /></a></div><br />
3. Mix together all the dry ingredients: dried fruit/ currants, flour, ground spices, salt.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwsmRFnZcLs_Dxb1QdufJrdRzp9N13uLZ8LogZZXVA2vqAXf3IVCXCYRhRpyOAtpEOMZ00UtuIuyYVB3j0AcI7qxiCJ0p14iqwD7ik2XWsFQ4lheF_mr8-q51nzVAliSbuQzwkXU57zSc/s1600/DSC08633.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwsmRFnZcLs_Dxb1QdufJrdRzp9N13uLZ8LogZZXVA2vqAXf3IVCXCYRhRpyOAtpEOMZ00UtuIuyYVB3j0AcI7qxiCJ0p14iqwD7ik2XWsFQ4lheF_mr8-q51nzVAliSbuQzwkXU57zSc/s400/DSC08633.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRDqw2DOXZ8MBu3t1ABiElRSSG63t0xZtXPSGUrlt-hkr5S1hmfqjLN8yt4JtT4qfiTvkOv336j2JAOhKGChuE6P8hm7RQRjB4hUTQm8qxqqejQ-6XlH_pvva4P81IfOeV0iunh8KC6QI/s1600/DSC08638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRDqw2DOXZ8MBu3t1ABiElRSSG63t0xZtXPSGUrlt-hkr5S1hmfqjLN8yt4JtT4qfiTvkOv336j2JAOhKGChuE6P8hm7RQRjB4hUTQm8qxqqejQ-6XlH_pvva4P81IfOeV0iunh8KC6QI/s400/DSC08638.JPG" width="400" /></a></div><br />
4. Cream the butter with the sugar. Mix in the vanilla essence, rum flavouring and black treacle. Then add the beaten egg a little at a time alternating with adding the flour mixture a little at a time.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglXmOHt-C9laxJ2REto9e5T18SeCKBn1lGSOkvTfT3NZelYHo4rRxrTxSmaZWxqDrFwddaOuvQjmNW96C3OzsCve81C7tqul4G3Nl5w9bafMrGus_uREgJliYP-Z3XUuYxafOCx-iFSvU/s1600/DSC08640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglXmOHt-C9laxJ2REto9e5T18SeCKBn1lGSOkvTfT3NZelYHo4rRxrTxSmaZWxqDrFwddaOuvQjmNW96C3OzsCve81C7tqul4G3Nl5w9bafMrGus_uREgJliYP-Z3XUuYxafOCx-iFSvU/s400/DSC08640.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJr5NsGqZUgu7kxl6-mnokn01GYdYw7muM2s78AkGT5Pw0NVFCgqaYPtrWA_baqhyphenhyphen9d6SWiS4IY_KHz57lNum4XTfiMzwj-4sPf_sBjZ-sshwLtrkVW74Rg4LE5g5yOq1jFErbbkrEvo/s1600/DSC08643.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJr5NsGqZUgu7kxl6-mnokn01GYdYw7muM2s78AkGT5Pw0NVFCgqaYPtrWA_baqhyphenhyphen9d6SWiS4IY_KHz57lNum4XTfiMzwj-4sPf_sBjZ-sshwLtrkVW74Rg4LE5g5yOq1jFErbbkrEvo/s400/DSC08643.JPG" width="400" /></a></div><br />
5. Pour the mixture into the baking tin. Then make sure that there are no air spaces in the mixture, and flatten the top with the back of a spoon. Make a small well in the middle of the mixture as this will rise once in the oven.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr602VG4PWw_tAn3JAFEOI28AyJ6IRmEJIvSz7K5w4FbboYvMI1mZ6BykgQWaI8H5PtMejOjQgL695tX501duV_3YTxeqDVhY7PBPi1m-Cn8uj7p8PhzMIfZUQu7lRphrh7ljIPnNFQn4/s1600/DSC08645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr602VG4PWw_tAn3JAFEOI28AyJ6IRmEJIvSz7K5w4FbboYvMI1mZ6BykgQWaI8H5PtMejOjQgL695tX501duV_3YTxeqDVhY7PBPi1m-Cn8uj7p8PhzMIfZUQu7lRphrh7ljIPnNFQn4/s400/DSC08645.JPG" width="400" /></a></div><br />
6. Bake for around 2 hrs, the cake may need longer in the oven; check if it is ready by inserting a skewer into the centre of the cake and if it comes out clean it's done.<br />
<br />
7. Once done, remove from the oven and let the cake cool for 1 hr before removing it from the tin.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGyIAaDs1USOEt2o7ABvAG30n0w1m7xwaRuUW6DdzLmmGKdb3G5PmwSm8sb4MWrc7-BZqSaXLJsbHr7E_rYcFMdra6IZn_8Pstk7m5pNxxGKsPvdDqUJDY6wf8P_ie_AGags1nRnW_G00/s1600/DSC08652.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGyIAaDs1USOEt2o7ABvAG30n0w1m7xwaRuUW6DdzLmmGKdb3G5PmwSm8sb4MWrc7-BZqSaXLJsbHr7E_rYcFMdra6IZn_8Pstk7m5pNxxGKsPvdDqUJDY6wf8P_ie_AGags1nRnW_G00/s400/DSC08652.JPG" width="400" /></a></div><br />
8. At this point you may want to soak the cake in brandy; pierce holes on the top of the cake using a skewer and pour around 3-4 tbsp of brandy on top, you can pour a few tablespoons of brandy over the cake every week before you are wanting to eat it. Store the cake in an airtight container wrapped in foil.<br />
<br />
9. If you want to cover the cake in icing, first make the cake completely flat so cut of the top of the cake if risen. If you find that the cake is slightly burnt on the outside, just cut it of making sure that cake is flat and neat as possible. Place the cake onto a cake board or plate.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBwlAf66s2Kjx7vUitjRxtXsjSeJtlS0wWwF2zDUNYLP4dbhBxwjCaKMBkfBJPJmVjsTq4FpLxcSUYG4BuLtGfL1tZu_uujJhDTepZQLZMbPNUG6UAtmiTKRyMmPAIQvuCmdD-Q8qEI8/s1600/DSC08671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBwlAf66s2Kjx7vUitjRxtXsjSeJtlS0wWwF2zDUNYLP4dbhBxwjCaKMBkfBJPJmVjsTq4FpLxcSUYG4BuLtGfL1tZu_uujJhDTepZQLZMbPNUG6UAtmiTKRyMmPAIQvuCmdD-Q8qEI8/s320/DSC08671.JPG" width="320" /></a></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">10. First heat the apricot jam on the hob or in the microwave till runny. Then spread a layer of jam over the cake using a pastry brush.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBGpTxeb3p9DUBwqZgpqqc6SWRZZXb042kToRmRLHSzXbL4gzkNVvzEG2p-Z2K1U6Z6tcf33NM0IJXkU2P4xs_xDvlgg1bbm6pZAOGpWg2iqo5Ofy7gzuJrC483KTbslxao0ElPbcN85w/s1600/DSC08673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBGpTxeb3p9DUBwqZgpqqc6SWRZZXb042kToRmRLHSzXbL4gzkNVvzEG2p-Z2K1U6Z6tcf33NM0IJXkU2P4xs_xDvlgg1bbm6pZAOGpWg2iqo5Ofy7gzuJrC483KTbslxao0ElPbcN85w/s400/DSC08673.JPG" width="400" /></a></div><br />
11. Now dust the work surface with icing sugar. Work the marzipan till it is soft. Then roll it out till it is around 3mm thick and big enough to cover the top and sides of the cake.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMCiysJNDENU0XQKHc_I-PthhL7fL0EOleqLG7Ubo3YFrjN7dD2V9Zg1Z_ZvMXm_rVySV1-H_jkj-wR_AqXTsOWkZKRDSvIGWdSio2lPtsKTEf5mDaCMEY_H5G5B9qzUfGrYpStN5Nhws/s1600/DSC08683.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMCiysJNDENU0XQKHc_I-PthhL7fL0EOleqLG7Ubo3YFrjN7dD2V9Zg1Z_ZvMXm_rVySV1-H_jkj-wR_AqXTsOWkZKRDSvIGWdSio2lPtsKTEf5mDaCMEY_H5G5B9qzUfGrYpStN5Nhws/s400/DSC08683.JPG" width="400" /></a></div><br />
12. Drape the marzipan over the cake and smooth over from the middle outwards. Cut off any excess marzipan from the sides using a knife.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgg4hOSCjYCZwhIj_G1Pw1K60Eq8xtPitYcvWMFOo3Ec8Pfv75u__FjeDI4i0XC23tTK5IeC60qhv_Vz69TVx5QxLFgZhDZ5-Ds5W2PSsLAgm3oRjPsXgEXLlTzDO5KmZb56SGA9YlBc/s1600/DSC08684.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgg4hOSCjYCZwhIj_G1Pw1K60Eq8xtPitYcvWMFOo3Ec8Pfv75u__FjeDI4i0XC23tTK5IeC60qhv_Vz69TVx5QxLFgZhDZ5-Ds5W2PSsLAgm3oRjPsXgEXLlTzDO5KmZb56SGA9YlBc/s400/DSC08684.JPG" width="400" /></a></div><br />
13. Now wet the marzipan with water (not too much) using your fingers or a brush; this is so that the white icing will stick.<br />
<br />
14. Roll out the white icing the same way, shape and size. Trim off any excess icing.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGzbISSfXaNqQb6wr5N0YDfx6ArXa64_XW5j7gghwXuLdk-YaODuFjFsPRmfdEVm796HJRlocS-_zmnDC9QPE0Rv5V1DLZGSrTDExipkXzolJnLpe0WG_51vYS75VVyxw_DXNCPO42Tc0/s1600/DSC08693.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGzbISSfXaNqQb6wr5N0YDfx6ArXa64_XW5j7gghwXuLdk-YaODuFjFsPRmfdEVm796HJRlocS-_zmnDC9QPE0Rv5V1DLZGSrTDExipkXzolJnLpe0WG_51vYS75VVyxw_DXNCPO42Tc0/s400/DSC08693.JPG" width="400" /></a></div><br />
15. Drape the white icing over the cake and smooth over from the centre outwards. Trim off any excess.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7jVu45F-vtBY5dxw82FCOWIiaVmxQ5OrY9BX43ftKZZ6ARDbJ5IvuCWAyz1byUAZjTFCoHSWIUR3y1oCMtRYFFB1hYusTbH0KlQsGjEnE71K5QNmIGVxRtR17CS7eRbwLA3JC1UvcCMw/s1600/DSC08694.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7jVu45F-vtBY5dxw82FCOWIiaVmxQ5OrY9BX43ftKZZ6ARDbJ5IvuCWAyz1byUAZjTFCoHSWIUR3y1oCMtRYFFB1hYusTbH0KlQsGjEnE71K5QNmIGVxRtR17CS7eRbwLA3JC1UvcCMw/s400/DSC08694.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFBwWwqdwU0KGGNh3IsaWtffBSDird-faFKEa3qGFp6fdeajCOW3vUZhDV-haghE2bJO7khM5aI3h5s8KdEbTef78sK9WmYy9u0NPNKE_aSMOTFkZejDuCSA3px1Zb8qDPSyaYFqVB2PE/s1600/DSC08695.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFBwWwqdwU0KGGNh3IsaWtffBSDird-faFKEa3qGFp6fdeajCOW3vUZhDV-haghE2bJO7khM5aI3h5s8KdEbTef78sK9WmYy9u0NPNKE_aSMOTFkZejDuCSA3px1Zb8qDPSyaYFqVB2PE/s400/DSC08695.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWgkk8QigzPmHA9O_Mnnqwb3Qc96yYOMvAMqrIzGnftXfOEBjpolXBs51OEfRyy8YHznc2d1i-bjAyRTKG5Z26v6uSBh38dJubKKuMnwcev74SyBuqIKQ90o1VR092HBjUi0c8o3Ae_Og/s1600/DSC08697.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWgkk8QigzPmHA9O_Mnnqwb3Qc96yYOMvAMqrIzGnftXfOEBjpolXBs51OEfRyy8YHznc2d1i-bjAyRTKG5Z26v6uSBh38dJubKKuMnwcev74SyBuqIKQ90o1VR092HBjUi0c8o3Ae_Og/s400/DSC08697.JPG" width="400" /></a></div>16. Now make the decoration using any left over white icing. You can colour the icing by either kneading in the food colouring into the icing or by painting it on after you have moulded the shapes.Make sure that you dab the cake with water before you place the decoration onto the cake so that it sticks better.<br />
<br />
17. Add any finishing touches such as ribbon and eat.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFHOcaBcTivGSlei3TsbBEz9OZe7FJpioi7WOJMGwwxnrB1LVLjGPtzp3ADHjkcAnDuysVkR780hIxh6fttG8frehqQMePtJ1Rl1tJcUeGs2-bNfu2cIoUPXnctiTj7RvPDIRO75ddvLs/s1600/DSC08738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFHOcaBcTivGSlei3TsbBEz9OZe7FJpioi7WOJMGwwxnrB1LVLjGPtzp3ADHjkcAnDuysVkR780hIxh6fttG8frehqQMePtJ1Rl1tJcUeGs2-bNfu2cIoUPXnctiTj7RvPDIRO75ddvLs/s400/DSC08738.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-M4mBGmUsd178LtZ1t5UOXKjuPN6qa4EhjQvYqgzNMRjmVqrpYUpBBa9-u36UGm8rSffVXwb9B85UQqjBmxlHFyRHnO-Joh8IPvSGFfTo656a0BK9VgeExH2-ZfQhH3d_oCEMbzgEpU/s1600/DSC08771.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-M4mBGmUsd178LtZ1t5UOXKjuPN6qa4EhjQvYqgzNMRjmVqrpYUpBBa9-u36UGm8rSffVXwb9B85UQqjBmxlHFyRHnO-Joh8IPvSGFfTo656a0BK9VgeExH2-ZfQhH3d_oCEMbzgEpU/s400/DSC08771.JPG" width="400" /></a></div><br />
<b>Source</b><br />
This recipe was adapted from <a href="http://www.bbc.co.uk/food/recipes/christmascake_2359">BBC Food</a>.<i> </i><br />
<br />
<br />
<i>A post from Fullest of Life</i><br />
<br />
</div>Fullest.of.Lifehttp://www.blogger.com/profile/16876214250113780650noreply@blogger.com0tag:blogger.com,1999:blog-2300081680357271323.post-56692661114406379212011-12-25T09:57:00.000-08:002011-12-25T10:00:27.347-08:00A Gingerbread House and a Gingerbread Men Family<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVzR27ujeB1K0vDxGNfkPp1HpWu8sgVyXfci2f4S1tfXr7q-x536lyWzj0ck_a4yWIzBPc-QWqIEMxyvPsCKkYxLuO2JBmSil9Fk-stPXLDfM-lBurbdMnlmSkk53j9jPWvskKNUyvwQ/s1600/DSC08596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVzR27ujeB1K0vDxGNfkPp1HpWu8sgVyXfci2f4S1tfXr7q-x536lyWzj0ck_a4yWIzBPc-QWqIEMxyvPsCKkYxLuO2JBmSil9Fk-stPXLDfM-lBurbdMnlmSkk53j9jPWvskKNUyvwQ/s320/DSC08596.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxsmaIAbd2Vdzkdi2y6s47vu5BQQI1giUapngpBtUxGz88qm89HmJgV2epoBaL_GMe3Z4PeTQG7ynWqxAztLvPGvqJSNFohtpVe1w_5YCFvPsGFEp1uvrZzdMpJZiuKivnNAQgNmBk6q8/s1600/DSC08594.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxsmaIAbd2Vdzkdi2y6s47vu5BQQI1giUapngpBtUxGz88qm89HmJgV2epoBaL_GMe3Z4PeTQG7ynWqxAztLvPGvqJSNFohtpVe1w_5YCFvPsGFEp1uvrZzdMpJZiuKivnNAQgNmBk6q8/s320/DSC08594.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
Do you like my gingerbread family? I think me and my sister had more fun making and decorating them then a little kid would. It's a time when you can go wild with the glitter, sprinkles, and sweeties. Gingerbread men are great to share with family and friends, they most certainly are not just for children; I made little gift parcels of mince pies and gingerbread men for my friends for Christmas and they really appreciated the thought, time and effort that went into making them. Or if you wanted more sophisticated gingerbread just use a different shaped pastry cutter, as gingerbread itself is a great biscuit. Fact.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglj91li63Z04p8_TpaVTqtcbGgfwThTFJhIapcxP57x71XDqGMXpyJZOSp7zYYjxS7023O9kVFbN182j4nVntH1htLgSjapuoe5Fzr8SxX7QNASym85HN0LRWWdhYnMMSxr96nv5ZwyFc/s1600/DSC08615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglj91li63Z04p8_TpaVTqtcbGgfwThTFJhIapcxP57x71XDqGMXpyJZOSp7zYYjxS7023O9kVFbN182j4nVntH1htLgSjapuoe5Fzr8SxX7QNASym85HN0LRWWdhYnMMSxr96nv5ZwyFc/s320/DSC08615.JPG" width="240" /></a></div><br />
<br />
I took on the challenge of making a gingerbread house last year, it took quite a bit of time and effort but I guess that varies depending on how elaborate you want your decorations to be. I was actually quite proud after constructing my own house and didn't feel like demolishing it too soon. It literally is like a piece of art. So it was admired for a few days before bit by bit ending up in our tummies, and I can say it tasted just as good as it looked. You don't have to eat the gingerbread house if you are too destraught at the idea that all the effort will end up in crumbs (literally) as it will keep and won't go mouldy (as long as you use the right sweets which don't melt/ spoil too easily). If only there was a life size gingerbread house; that would be absolutely awesome! Just imagine, being able to nibble the walls when you feel peckish and the abundant stock of sweets and candy. If only I had an oven big enough it'd already be a reality and not just in my dreams or in Hansel and Gretel's fairytale. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEypbw-ixE-jxXcMRuPeSBaRcZgeZEwLCwZVVqdZcqwDlYs-lik_eADmZd_TfXxGw0_e1z3xMmnqj90iMSxHWoBbvPujvFs10XbX9knOyNdNr3y9uAB8qQ_R2fFVoUDv3eXUOt75Idc1U/s1600/Gingerbread+house+1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEypbw-ixE-jxXcMRuPeSBaRcZgeZEwLCwZVVqdZcqwDlYs-lik_eADmZd_TfXxGw0_e1z3xMmnqj90iMSxHWoBbvPujvFs10XbX9knOyNdNr3y9uAB8qQ_R2fFVoUDv3eXUOt75Idc1U/s400/Gingerbread+house+1.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLmNJxqjbggjp9byzMlsHk5oDdo2RXSU9cjZap-g5XzIbvcrHbnKZAhd7iOXuW5IAZa5Y0ltaFam-vsJY40qNaUcbKW5QoE7D86QjRjZaApMrJTniCt8auP5kpZnf8ZEoH3UHr0_kQqE/s1600/DSC02782.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEn1i5rSpOfKAf0SgU7bccZ4jJ8zwVyC19W6JwUGI84P03N7TYe75pSu6kztu7BQIJ6MWqiYWojpR049v5fupYEuBSsMPPTs1NP-GUBfHcLY4f-m_B5twzAJJ-MQpnq9jUL7MOqLKzS6c/s1600/DSC02767.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEn1i5rSpOfKAf0SgU7bccZ4jJ8zwVyC19W6JwUGI84P03N7TYe75pSu6kztu7BQIJ6MWqiYWojpR049v5fupYEuBSsMPPTs1NP-GUBfHcLY4f-m_B5twzAJJ-MQpnq9jUL7MOqLKzS6c/s400/DSC02767.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCyhOFHVawjhNp8O7TgN1e1LiP472UqccKdY36NE8dWpGzbEauzRUD89nxhK35ZnaLXTkJHz3hrT1jHuJt54Sf3_yOBXMa287WM8kGzDJH0Zxw3iKy5ZWz9rxREkJrHKVcrtkIyYaWS-Y/s1600/DSC02787.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKFL2qTEhyphenhyphenz2P7H8rcokhev4lnAbjOVGWb8_3qrU72kXLxxJ6_RiBAbF7Ed3yA99bYBryRfpSXEin0cwIuxJKquCjnffwVtfXI9qNjpHpDJqELukmNe_rMCH42NVkzs5zN3O0GjRCQ8GA/s1600/DSC02869.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKFL2qTEhyphenhyphenz2P7H8rcokhev4lnAbjOVGWb8_3qrU72kXLxxJ6_RiBAbF7Ed3yA99bYBryRfpSXEin0cwIuxJKquCjnffwVtfXI9qNjpHpDJqELukmNe_rMCH42NVkzs5zN3O0GjRCQ8GA/s400/DSC02869.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ25FzlxQAjQa-W3P_jravVHkr4-9Nwzuw-yJCVzLumY4dkcC0iSUo9kJHFykPIfKD1ryZspn_iTwDwpP0r_As8lPY0UlR4ozt0NCWPh8fqdHdIZietbW6L2btRs4OX71WA4PjKroOnwY/s1600/DSC02772.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: left;"><u><b>Gingerbread Men Recipe:</b></u></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">For the gingerbread men I used the recipe from <a href="http://www.bbcgoodfood.com/recipes/3000/gingerbread-trees">BBC Good Food</a>, but I advise that you add more ground spices than the recipe mentions to get that extra kick. </div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><b><u>For the writing icing:</u></b><br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;">1 cup of icing sugar</div><div class="separator" style="clear: both; text-align: left;">1 tsp lemon juice</div><div class="separator" style="clear: both; text-align: left;">1/2 egg white</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b> Method</b></div><div class="separator" style="clear: both; text-align: left;"> 1. Add the lemon juice to the icing sugar, then add the egg white to the icing sugar very little at a time whilst stirring in between each addition. </div><div class="separator" style="clear: both; text-align: left;">2. The icing is ready when it is a thick, fluid consistency (it should hold it's shape when you write with it).</div><div class="separator" style="clear: both; text-align: left;">3. Pour the icing into a piping bag and start decorating!</div><div class="separator" style="clear: both; text-align: left;">4. Allow to dry for at least 1 hr. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_nMsDSvIm_BWHboySSR0hIQRHfVzBCwrFi86KFy5fLq_z4qSYV2JAdSpLdvtGTOwQeBD5Co1PifXqTlX4FqH-5Lb94vmgI2sn-j0RDketmr1G2A0zPYj7MuL0pEp1WZqTcBvvOCL-CY/s1600/DSC08583.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK_nMsDSvIm_BWHboySSR0hIQRHfVzBCwrFi86KFy5fLq_z4qSYV2JAdSpLdvtGTOwQeBD5Co1PifXqTlX4FqH-5Lb94vmgI2sn-j0RDketmr1G2A0zPYj7MuL0pEp1WZqTcBvvOCL-CY/s400/DSC08583.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>A post from Fullest of Life</i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
</div>Fullest.of.Lifehttp://www.blogger.com/profile/16876214250113780650noreply@blogger.com0tag:blogger.com,1999:blog-2300081680357271323.post-7230517530538652592011-12-23T15:03:00.000-08:002011-12-23T15:03:39.050-08:00Festive Golden Mince Pies<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyphenhyphen77FJs1lM5xp1DV4eIvAFjqynpPI0I-NEJ0hHIeTPsZQrFrbGbcD2L0ds71zGfPHgZ2MIYPRCYZe64VnFh0Hua2g5NVj4CXFSZLKA7k49YIeGttjkTNyORJSE3bm_3qQV-IZ_ZNulJ4/s1600/DSC08558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyphenhyphen77FJs1lM5xp1DV4eIvAFjqynpPI0I-NEJ0hHIeTPsZQrFrbGbcD2L0ds71zGfPHgZ2MIYPRCYZe64VnFh0Hua2g5NVj4CXFSZLKA7k49YIeGttjkTNyORJSE3bm_3qQV-IZ_ZNulJ4/s400/DSC08558.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipKJWZuGKYw1ZCgN9xa5rxp12kxMlhrB4Tyg8UzeSeNBH_Ub0BxvTaJ_PKaCnVy1iYRgCmIt7DGmsRWrLmBxgwhj6ClulW_iYUX8m3-KlSlLVqHFHfkqCmsmJZqo0nrGj3ObJd80bwu1I/s1600/DSC08552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipKJWZuGKYw1ZCgN9xa5rxp12kxMlhrB4Tyg8UzeSeNBH_Ub0BxvTaJ_PKaCnVy1iYRgCmIt7DGmsRWrLmBxgwhj6ClulW_iYUX8m3-KlSlLVqHFHfkqCmsmJZqo0nrGj3ObJd80bwu1I/s400/DSC08552.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4U35FRi2rzCDZ4pqtzDL_-Fa1gbfsH_Une-9V69RKEgBm50_xMvll3lqq3bwdFiatEtkeaAdWP0z1pMHKqOahL0OPHYM_sBHmf4XalMy6Ti1HCaBbzbbMfJ13r4IklBNjjCbPBbBe_E/s1600/DSC08547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4U35FRi2rzCDZ4pqtzDL_-Fa1gbfsH_Une-9V69RKEgBm50_xMvll3lqq3bwdFiatEtkeaAdWP0z1pMHKqOahL0OPHYM_sBHmf4XalMy6Ti1HCaBbzbbMfJ13r4IklBNjjCbPBbBe_E/s400/DSC08547.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8jv1QSJBlFURvl0OpWtiEh-6ZwySkzYYjZ3Li7ouBoOydRuOa7SKYNGNznEnqYrb6a_nKiO0JAAWp3fU_qj3G1X5VpjLD3AOrBB9napi9tnWnKzMRNXt_xHYpLoTO81GTTFILudfAoQ/s1600/DSC08560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><br />
It's Christmas in 2 day! I love this time of year, and I enjoy the preparations and lead up the the big day as much as the day itself. It's lovely seeing Christmas trees, lights and decorations everywhere, especially in the nighttime; it makes an otherwise dull time of year more cheerful and warm. <br />
<br />
You know Christmas is around the corner when you eat your first mince pie; it's basically Christmas in an edible form, filled with sugar, spice and all things nice. So have you had your annual bite of mince pie yet? They are everywhere you look in the shops and I personally find it difficult to resist. Also how do you like to eat your mince pie? I love mine warm, if you give them a blast in the microwave for a few seconds just before eating they're absolutely gorgeous, and even better accompanied with cream/ ice-cream. The other day I bought some mince pie flavoured ice-cream being quite intrigued by the idea when I saw it, and I have to say that it was one of the best ice-creams I have had! It literally was mince pie in ice cream form, and if you find mice pies stodgy and heavy this is the perfect alternative so you don't miss out on this festive treat.<br />
<br />
I've never made my own mince pies before but if I had know that they are this easy I probably would have. I think I have just started a new Christmas ritual for myself. It's so much more satisfying eating home made mince pies than the shop bought things; but I guess this is true for most stuff. An added bonus of making your own is that your kitchen will smell delicious when you bake the mince pies. Also you can have a lot of fun decorating them. I bought edible gold spray for food, and I've been itching to use it a.s.a.p, so this was the perfect opportunit and hopefully you don't think I went overboard with the spray; I think it adds a 'special' touch. But if you don't want too bee too fancy, just dust the pies with icing sugar and they will still look stunning. Why not share the mince pies you make, I handed some of mine out as presents, and I think they went down pretty well. <br />
<br />
<br />
Preparation time: 1hr 15 mins<br />
Makes: 12 medium sized mince pies with lids for half of them<br />
<br />
<u><b>Recipe:</b></u><br />
<br />
<b>Ingredients</b><br />
<br />
1 411g jar of shop bought mincemeat (you can make your own if you have the time)<br />
200g plain flour<br />
100g cooled butter, cut into cubes<br />
2 beaten eggs (1 for the pastry and one for the egg glaze<br />
1tbsp icing sugar plus extra for decorating<br />
gold food spray for decorating<br />
<br />
<b>Method</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_54Sv_NXl0oPImqCGgrF3eTmFUXnNeL-HCVX26UMtFkYkVmt7GFyM9OSNn484-Fwo_yuSYESaQR_mvH0xvuL-P0Du7J0X7gegQvoulum8xahya9G6a_lXI7iUMO7c9KjCI6BEl5zdQ1k/s1600/DSC08493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_54Sv_NXl0oPImqCGgrF3eTmFUXnNeL-HCVX26UMtFkYkVmt7GFyM9OSNn484-Fwo_yuSYESaQR_mvH0xvuL-P0Du7J0X7gegQvoulum8xahya9G6a_lXI7iUMO7c9KjCI6BEl5zdQ1k/s400/DSC08493.JPG" width="400" /></a></div><br />
1. Rub the butter into the flour and icing sugar using your fingertips till the mixture resembles breadcrumbs.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLYPsZmy7MkoC_Cv3-0ieJULXa7N2TCyVGsjHpz-B5QrqMINhbKNmCnXDXzB2eiQg6qFxtll9jIm7UgWB7TQmt-c8oF5nzrzji0h2dbo6eYF_1iwcd0OXOGB8e2pF6pZ9xEaqf59EcKQ/s1600/DSC08495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLYPsZmy7MkoC_Cv3-0ieJULXa7N2TCyVGsjHpz-B5QrqMINhbKNmCnXDXzB2eiQg6qFxtll9jIm7UgWB7TQmt-c8oF5nzrzji0h2dbo6eYF_1iwcd0OXOGB8e2pF6pZ9xEaqf59EcKQ/s400/DSC08495.JPG" width="400" /></a></div><br />
2. Add 1 beaten egg to the flour bit by bit as you mix to form a dough (you may not all of it). The dough is ready when it comes together and can form a ball without being too dry or too sticky. Or you can just add all the ingredients into a food mixer and let it do all the work.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTxXnDi_L5gK0-e_jRzdzRb-uaHkocJhCHC2cAC_ibxfrDHldV6f15-XzsNW_OZ-UYRTTMVRDmr2i0CzQK5pL88lXyh8I3-DhbkJ9pUNRNtxrswNgGiiEl109HgcrkfTlcPXfwf7VvoMs/s1600/DSC08499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTxXnDi_L5gK0-e_jRzdzRb-uaHkocJhCHC2cAC_ibxfrDHldV6f15-XzsNW_OZ-UYRTTMVRDmr2i0CzQK5pL88lXyh8I3-DhbkJ9pUNRNtxrswNgGiiEl109HgcrkfTlcPXfwf7VvoMs/s400/DSC08499.JPG" width="400" /></a></div><br />
3. Wrap the dough in clingfilm and refrigerate for a minimum of 30mins.<br />
<br />
4. Preheat the oven to 200C or gas mark 6.<br />
<br />
5. Lightly flour the work surface and roll out the pastry till it is around 3mm thick (the thickness of a pound coin). Cut out the bases for the mince pies using a round pastry cutter and place them onto the bottom of mini tart baking tins or cupcake holes in a cupcake tray. You can cut out lids for the mince pies too using a smaller pastry cutter or cut out stars to decorate mince pies without lids. Re roll any left over pastry. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpdu19GD_wFQRFBZaLrHctbR_RpnoP-vWr_KhV0ovrxJ09fXMOcQrr6pTyzUPZK0ov8hhk9JI6w0aAB8DhrutUdZJ44yY_xwuPKi-E4P8J0jxXfYd9M9Q0J9RI1c1_jnExFwy7dI9fbxs/s1600/DSC08512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpdu19GD_wFQRFBZaLrHctbR_RpnoP-vWr_KhV0ovrxJ09fXMOcQrr6pTyzUPZK0ov8hhk9JI6w0aAB8DhrutUdZJ44yY_xwuPKi-E4P8J0jxXfYd9M9Q0J9RI1c1_jnExFwy7dI9fbxs/s400/DSC08512.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWtiipy55GX3IVC4p8nPSMV99iD5pdG9z0upozcZpuiwtJgBD1gZK9C0eKAAS0pssvuJYHpEj5PHoI1g1F3vd6iujJUM0R00DnnqPjjjpfA3TWzfvyQTDdUJSqOo6T6U_l0aECLwZO9kI/s1600/DSC08489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWtiipy55GX3IVC4p8nPSMV99iD5pdG9z0upozcZpuiwtJgBD1gZK9C0eKAAS0pssvuJYHpEj5PHoI1g1F3vd6iujJUM0R00DnnqPjjjpfA3TWzfvyQTDdUJSqOo6T6U_l0aECLwZO9kI/s400/DSC08489.JPG" width="370" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEv8XKlfcYbi_meYvOzSI2uUAzD4Zou-GZWe8XH1v2uW8famLLqKDZIwhwqYfhr9cjAXjqNW2YL3p1YzBs3Kq7U_B_DmGmmlrCiyRqavE0FVQQjTVgaPlHHd686mENLpjnwVY-M3BDChU/s1600/DSC08514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEv8XKlfcYbi_meYvOzSI2uUAzD4Zou-GZWe8XH1v2uW8famLLqKDZIwhwqYfhr9cjAXjqNW2YL3p1YzBs3Kq7U_B_DmGmmlrCiyRqavE0FVQQjTVgaPlHHd686mENLpjnwVY-M3BDChU/s400/DSC08514.JPG" width="400" /></a></div>6. Now spoon around a table spoon full of mince meat into each pie.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_yiL66WpVfdG3zH21CAfYKjCbD-af49azj-XSCxJQA7eoHA_jWj41CMUFnEHjKp52I8O82h2Clrj0lUeXTGBW4jJLkP-kMwOY-gVIx87TQ0tzeFbv5LpzkH8aLp8JGAmPSfBw0P0Yse4/s1600/DSC08517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_yiL66WpVfdG3zH21CAfYKjCbD-af49azj-XSCxJQA7eoHA_jWj41CMUFnEHjKp52I8O82h2Clrj0lUeXTGBW4jJLkP-kMwOY-gVIx87TQ0tzeFbv5LpzkH8aLp8JGAmPSfBw0P0Yse4/s400/DSC08517.JPG" width="400" /></a></div><br />
7. Cover the mince pies with pastry lids. This recipe was only enough to cover half the mince pies with lids. Glaze the pastry with beaten egg, and using a knife/fork make small holes in the pastry to allow steam to escape.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwVi4ym3PbK3J8DRl6GqzD6vUkupxYhnA6qZh4M14tjOBoEASm1UluPf0OjDpzRCpn-th_I4BQm-2w-Coxm-gzq7STZPTn-hGjrMZA51TeviEr9_KjXwelHbxC2SgzHYWkcw6bE7W5NTI/s1600/DSC08522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwVi4ym3PbK3J8DRl6GqzD6vUkupxYhnA6qZh4M14tjOBoEASm1UluPf0OjDpzRCpn-th_I4BQm-2w-Coxm-gzq7STZPTn-hGjrMZA51TeviEr9_KjXwelHbxC2SgzHYWkcw6bE7W5NTI/s400/DSC08522.JPG" width="400" /></a></div><br />
<br />
8. Bake the mince pies in the oven for 10-15mins till golden brown. I baked the stars for the uncovered mince pies separately as I wanted to coat them with gold spray before adding to the mince pie, if you don't want to do this just bake everything together.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEOss-id3VGctcTB8VkeioGxUpnarE8xAX0U19vbjmJRHSntA0-auDeAz5_8IaW2V6rEZ5tJb6GaYb_Le_Avvy9EAfzIJTYhvEECGvf7Y3alsUB9HC3TZp7-CruRfWzUUTPgEsSqunzEg/s1600/DSC08527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEOss-id3VGctcTB8VkeioGxUpnarE8xAX0U19vbjmJRHSntA0-auDeAz5_8IaW2V6rEZ5tJb6GaYb_Le_Avvy9EAfzIJTYhvEECGvf7Y3alsUB9HC3TZp7-CruRfWzUUTPgEsSqunzEg/s400/DSC08527.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_wGnlX3SPJbsJ2h3sN9AY0CFocMAmEpT_obCctMlfmOcdxJnI7L1uTzLDbfJWs5yLDdGhkBtWSePl57fL2NJnE5dEbeh33K0kZu7VFJUO_pxflv4rg6EeK0fO0BThcb9xvOR5y3XC2QQ/s1600/DSC08522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><br />
9. Allow the mince pies to cool. Then spray the pastry with edible gold spray and dust with icing sugar. Now add the golden stars to the uncovered mince pies.<br />
<br />
10. Eat. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNMMFSAZLTlXpXTSWYaDJwcGxvN-wf5L0Srst7ol5iCdBNtMrcFfwQ9Bsodi_ZRW-i4KTcOpMyXzNbvg5MbxfgWIWP4VveHCz9P9zahj_k8DVWxGo9jFSbLM7wsNONokq9JMRLI5xyAQo/s1600/DSC08545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNMMFSAZLTlXpXTSWYaDJwcGxvN-wf5L0Srst7ol5iCdBNtMrcFfwQ9Bsodi_ZRW-i4KTcOpMyXzNbvg5MbxfgWIWP4VveHCz9P9zahj_k8DVWxGo9jFSbLM7wsNONokq9JMRLI5xyAQo/s400/DSC08545.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEYpcSh0am-UA_ZkDqfTTmztZLQryiKwkt1HS3sq3iI1gKX7zv_gam-zUi5EfUa8u7IApWwsgzIwEpi5Z2wgrrJrUsqU3KOE-sG5deoH8u-qkYarekr3b7r0eKsUdJamxx_4aZ4UAHNo/s1600/DSC08544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEYpcSh0am-UA_ZkDqfTTmztZLQryiKwkt1HS3sq3iI1gKX7zv_gam-zUi5EfUa8u7IApWwsgzIwEpi5Z2wgrrJrUsqU3KOE-sG5deoH8u-qkYarekr3b7r0eKsUdJamxx_4aZ4UAHNo/s400/DSC08544.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzin0XNK4llpucWk6QH0fBcacWch-KVOShx2kS0IvFjq-QKjwq3Smm8gb3MR0vTGywZ_jXoe7NKNYYMrNHELVI9Z4-MzuUhr7ZqFrJ1gNT7nhSdqXGmfdjO4AL3qVc1gjpH5rDz7GZ7dY/s1600/DSC08542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFFNXSjkYYTEmgiw20EeeysKCZ6caKcUl6f0Ugb3S4D8lUChqB-lE3u79oKgqJaqaVm9lcgLMft9zSdTUKprLuw0_7QQ__XvOY0T42gN827ETWl9sM0wrzt1QJwFY39oIkKtDXxKCK1xs/s1600/DSC08558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><u><b>Ideas:</b></u><br />
1. Use puff pastry instead of the sweet shortcrust pastry used in this recipe.<br />
2. Make mince pie toasties with the left over mince meat.<br />
<br />
<b>Source:</b><br />
<a href="http://uktv.co.uk/food/recipe/aid/610082">Good Food Channel</a><br />
<br />
<i><br />
</i><br />
<i>A post by Fullest of Life</i></div>Fullest.of.Lifehttp://www.blogger.com/profile/16876214250113780650noreply@blogger.com0tag:blogger.com,1999:blog-2300081680357271323.post-15784761557642874292011-11-22T10:01:00.000-08:002011-11-22T10:04:18.995-08:00'Christkindlmarkt' German Christmas Market<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRcGw8GOJ3OPgaowLd_6vO63mNIWMGKxuJamapSbzhgZwpNb7ZKyzg4ltw-ry4G_3sLVpEMHRUR1IgZYAceiTqMeg5ndiJAe8Yhw8WYXWl5HnoMa1ZKFLb3hHSAcqAfxGymt-YX0H5N2U/s1600/christmas+market.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRcGw8GOJ3OPgaowLd_6vO63mNIWMGKxuJamapSbzhgZwpNb7ZKyzg4ltw-ry4G_3sLVpEMHRUR1IgZYAceiTqMeg5ndiJAe8Yhw8WYXWl5HnoMa1ZKFLb3hHSAcqAfxGymt-YX0H5N2U/s400/christmas+market.jpg" width="358" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><blockquote class="tr_bq"></blockquote>This weekend me and my mother went to the German Christmas market in Birmingham city centre. It was the first time that she had ever been to something like this and she was definitely surprised to say the least; surprised at the number and variety of stalls on offer, and also surprised at the crowds of people you had to fight your way through. Both of us slowly made our way through the stalls, which were in the shape of wooden huts laced with lights and colour, eating, browsing and more eating along the way. We found that there was so much on offer for our tummies, eyes and noses as the stalls were selling all kinds of things such as cakes, candy, trinkets, <span class="st">crêpes</span>, doughnuts, pretzels, German sausages and even ostrich burgers. There many things I loved about the market such as the mouth watering fumes from the German sausages being barbecued, the sparkle everywhere with curious knick knacks and ornaments lining the stalls, the festive songs playing, the feel of the crisp cold air as we ate out freshly roasted chestnuts, the bustle of people doing Christmas shopping, and the twinkling lights from the huts as nightfall approached. Another thing which was good is that most of the produce and goods sold were handmade and fresh. For example, it was great to see food made right before my eyes as I feel that's the best advertisement for it and I admire the artistry and skill involved; it's fascinating seeing <span class="st">crêpe</span>s made as it takes a certain hand to get the perfect circular thin crepe you can't resist. After going to this market I realise that I would love to go to Germany and experience a real Christkindlmarkt one day, where it is done on a bigger scale and the food tastes even better since it's made in the homeland and is truly authentic. So, my 'Christmas spirit' for this year has been rekindled and I can admit that like a kid, I really can't wait for Christmas; please come soon!<br />
<br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><img border="0" hda="true" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljjvgB4sMl_jijCf2sWeDbJchYtXrYpyt6nA9oxhtRh3CnmKlGLQjkslU_DbGie7nIZQAX-ROGQQzxiEiDqB-B5Y0yZqwhFwIy34StmxTg-KagUabUu5qGc0FkH5xDa1SkzkKzF4ASRQ/s400/Christmas+market+3.jpg" width="400" /> </div><div class="separator" style="border-color: -moz-use-text-color; border-style: none; border-width: medium; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-color: -moz-use-text-color; border-style: none; border-width: medium; clear: both; text-align: left;"><i>A post from </i><i>Fullest of Life</i></div></div>Fullest.of.Lifehttp://www.blogger.com/profile/16876214250113780650noreply@blogger.com0tag:blogger.com,1999:blog-2300081680357271323.post-17843745792506574792011-10-31T11:02:00.000-07:002011-10-31T11:02:27.732-07:00Roasted Pumpkin Soup<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8k73Hc5KQ2I4sqvV0j-aQvCdYP_PcQ3jZSD5YhqDsAiD78eMtVvNYp3M0QiTPRl1tGtQPrglFl9Yeq2BI-UNMVgCEm3OMPUAbNhlYFK63GJu72x6gZcZ9RAKkqJ-LGvO9UQrArG3UzBU/s1600/DSC07942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8k73Hc5KQ2I4sqvV0j-aQvCdYP_PcQ3jZSD5YhqDsAiD78eMtVvNYp3M0QiTPRl1tGtQPrglFl9Yeq2BI-UNMVgCEm3OMPUAbNhlYFK63GJu72x6gZcZ9RAKkqJ-LGvO9UQrArG3UzBU/s400/DSC07942.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">What's Halloween without pumpkin soup?! I know that your mum's soup is the best but this is also pretty good. It's a warm, hearty soup which is very easy to make; throw everything onto a roasting dish, bake and blitz, it's as simple as that I promise. </div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">HAPPY HALLOWEEN</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preparation time: 1hr</div><div class="separator" style="clear: both; text-align: left;">Serves: 4-6</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 pumpkin carved out</div><div class="separator" style="clear: both; text-align: left;">1 1/2- 2 onions</div><div class="separator" style="clear: both; text-align: left;">5-6 cloves garlic</div><div class="separator" style="clear: both; text-align: left;">1 tsp all spice</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp ground cinnamon</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp ground ginger</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp ground nutmeg</div><div class="separator" style="clear: both; text-align: left;">Boiling water</div><div class="separator" style="clear: both; text-align: left;">Salt and pepper to taste</div><div class="separator" style="clear: both; text-align: left;">a drizzle of oil </div><div class="separator" style="clear: both; text-align: left;">1 bay leaf</div><div class="separator" style="clear: both; text-align: left;">4 cloves</div><div class="separator" style="clear: both; text-align: left;">Cream to garnish </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Method</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Place the pumpkin on a roasting dish lined with foil. </div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">2. Roughly chop the onion and place into the roasting dish.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3. Roughly crush the garlic and place onto the roasting dish.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4. Add all the spices, salt and pepper to the roasting dish. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">5. Mix the contents of the roasting dish a little.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">6. Drizzle some oil (olive oil) on top of the pumpkin mixture.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQJ9F7SPmeo3q4LH5CmC36ZbB1991YCuTDjOdrXkoCDas5cX9hVAhoU7PuBXFNJW6nRdahyphenhyphenQ77u8jz9LIc0KmWklK0mlAjQRndBSJGyDWbMUcEWFM9eW1iTiqf-sjkrl-tRZD5LaLESs/s1600/DSC07872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQJ9F7SPmeo3q4LH5CmC36ZbB1991YCuTDjOdrXkoCDas5cX9hVAhoU7PuBXFNJW6nRdahyphenhyphenQ77u8jz9LIc0KmWklK0mlAjQRndBSJGyDWbMUcEWFM9eW1iTiqf-sjkrl-tRZD5LaLESs/s400/DSC07872.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">7.Bake in the oven at 180C for 1hr to 1hr 30mins till everything is tender.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">8. Remove the bay leaf and cloves. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">9. Blitz everything using a blender. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">10. Add boiling water to the soup to get it to the desired consistency. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">11. Add more salt and pepper to taste and stir in some cream if you want. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">12. Serve warm.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi17UIeJAiWXaOMU_tEvHC_phtK7adWsLtwkHUdG8O9Ms2keauLcrpryJuSjHJXBAkmr_MF29FAhq-OPcVZ_8EQEna9poW-sKY5Zv36VmDF7pyd9Ucf9n8NOJxm8ISJq-5FNrFuPjjiB0/s1600/DSC07939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi17UIeJAiWXaOMU_tEvHC_phtK7adWsLtwkHUdG8O9Ms2keauLcrpryJuSjHJXBAkmr_MF29FAhq-OPcVZ_8EQEna9poW-sKY5Zv36VmDF7pyd9Ucf9n8NOJxm8ISJq-5FNrFuPjjiB0/s400/DSC07939.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">A post from <i>Fullest of Life</i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div></div>Fullest.of.Lifehttp://www.blogger.com/profile/16876214250113780650noreply@blogger.com0tag:blogger.com,1999:blog-2300081680357271323.post-25020967552041730112011-10-30T05:46:00.000-07:002011-10-30T07:01:53.116-07:00Spiced Chocolate Pumpkin Brownies<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_88Pnr0xv3HnpQi-hPBfATz0ENfGeyCID1in-ogTBQ1wu1eTQV5uhIXi0AmG5OM1LeZjisAXdvXmL6UKNlvU2aixoHn6yTVN1ZyPcwzw7ka2AUTzpWZ5BIZHC2wnTl5PebGx4zU48ouc/s1600/DSC07894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_88Pnr0xv3HnpQi-hPBfATz0ENfGeyCID1in-ogTBQ1wu1eTQV5uhIXi0AmG5OM1LeZjisAXdvXmL6UKNlvU2aixoHn6yTVN1ZyPcwzw7ka2AUTzpWZ5BIZHC2wnTl5PebGx4zU48ouc/s400/DSC07894.JPG" width="300" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTiLwik4VzVkHHaNy2Q_LUt1VUrsSKqQn4BPqXPdJena4cBIuLn682kt_lcfXF3Didjt9yz7IkA5LICCLBTIb7T_gKKP5i1HktL2-kjwEJX7o_wU9agQ-I8YrRsnQ3sh9_FhHvqBp2ddE/s1600/DSC07888.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTiLwik4VzVkHHaNy2Q_LUt1VUrsSKqQn4BPqXPdJena4cBIuLn682kt_lcfXF3Didjt9yz7IkA5LICCLBTIb7T_gKKP5i1HktL2-kjwEJX7o_wU9agQ-I8YrRsnQ3sh9_FhHvqBp2ddE/s400/DSC07888.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Trick or treat?<br />
<br />
Treat: Chocolate brownies<br />
<br />
Trick: There's pumpkin too!<br />
<br />
After I had made pumpkin pie which only used 1 pumpkin, I still had a lot of pumpkin left over. Therefore I decided to make pumpkin brownies. I used a recipe from <a href="http://allrecipes.com/Recipe/pumpkin-brownies/detail.aspx">Allrecipes</a> as it had good ratings and seemed quite easy to do. These brownies were loved by everyone that ate them as I think they are something different to the normal 'chocolate brownie' and are perfect for this time of year. I have to say that chocolate and pumpkin work really well together and in this recipe you have to add the ground spices as it just won't have that 'umph' without them. If I were to make this recipe again I would substitute real melted chocolate instead of the cocoa powder to give it a richer and moister brownie. Also I would replace some of the white sugar with brown sugar or muscovado sugar as this intensifies the flavour. This was the first time that I used the marbling technique, and was surprised at how easy it is. It basically involved layering two different mixtures then simply swirling the tires with a knife; expect some more marbled cake posts in the future. If you have any pumpkin that needs using up these brownies are ideal, and you can trust me when I say they will all be gone very soon. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcFljfm7TBh_X2LEI_NI2dkVQcXK7vPCGixpiRU0hjDGofQKJ_tY4VBdm-8PUJXgFk9TnvjjBS7iP4kwtk2BxHOaZbyS2HPeZuK4SWUNoCvkP-aLLvGWjGrPIflziL6fqHwg__jYAA29Q/s1600/DSC07837.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcFljfm7TBh_X2LEI_NI2dkVQcXK7vPCGixpiRU0hjDGofQKJ_tY4VBdm-8PUJXgFk9TnvjjBS7iP4kwtk2BxHOaZbyS2HPeZuK4SWUNoCvkP-aLLvGWjGrPIflziL6fqHwg__jYAA29Q/s400/DSC07837.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvo2cGAcnwdczmRXfacXP6Wpl8M5ojJz7-17PoIeW_8BBZm6jxq0SDuicdPTP0IAlV5u6N-EZVw4UfsUuBZkZjKbvTWqA6tGSwjifaFiFJ9lIYGEOAgvmRacMg5muKrxvCdwUZIiak-Ng/s1600/DSC07840.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvo2cGAcnwdczmRXfacXP6Wpl8M5ojJz7-17PoIeW_8BBZm6jxq0SDuicdPTP0IAlV5u6N-EZVw4UfsUuBZkZjKbvTWqA6tGSwjifaFiFJ9lIYGEOAgvmRacMg5muKrxvCdwUZIiak-Ng/s400/DSC07840.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCGdcMOloq8fmjtyDL37s-oz_LA1LKskP9-ZKqDomIwm6nNZEhh4rLevJXIVuEPQQgmqrNn7hVydxvpauzrgBkb9knmeSp9eRnVSer8vBhDhW-LLbVxQmRk_cfmFzvAeEZ4aaEnt4FoU/s1600/DSC07843.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCGdcMOloq8fmjtyDL37s-oz_LA1LKskP9-ZKqDomIwm6nNZEhh4rLevJXIVuEPQQgmqrNn7hVydxvpauzrgBkb9knmeSp9eRnVSer8vBhDhW-LLbVxQmRk_cfmFzvAeEZ4aaEnt4FoU/s400/DSC07843.JPG" width="400" /></a></div><br />
All in all if you have pumpkin that needs using up and want <br />
<br />
Source: <a href="http://allrecipes.com/Recipe/pumpkin-brownies/detail.aspx">Allrecipes</a><br />
<br />
<br />
<i>A post from Fullest of Life</i></div>Fullest.of.Lifehttp://www.blogger.com/profile/16876214250113780650noreply@blogger.com0tag:blogger.com,1999:blog-2300081680357271323.post-4239704347513011062011-10-30T04:29:00.000-07:002011-10-30T04:29:04.421-07:00Pumpkin Pie<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-KZHKsPc0HneioIE0BewaWlq2__YnLJeIxvk2qaRXTWMEPz9Sdwv3vaSz5C2ywCqTm0A598RWeOZ85WxtK4iVmXnDbU12sjWbCnnvmx4EbzR04-ieSduE1KcoWH5OzY5WEtUnc4TRHxc/s1600/DSC07782.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-KZHKsPc0HneioIE0BewaWlq2__YnLJeIxvk2qaRXTWMEPz9Sdwv3vaSz5C2ywCqTm0A598RWeOZ85WxtK4iVmXnDbU12sjWbCnnvmx4EbzR04-ieSduE1KcoWH5OzY5WEtUnc4TRHxc/s400/DSC07782.JPG" width="400" /></a></div><br />
It's pumpkin season, which only means that Halloween is around the corner. What images pop to your mind when you see a pumpkin? For me it mainly brings back childhood memories; the pumpkin carving sessions where my hands used to ache from all the scooping out of flesh, the story of Cinderella and when she was taken to the ball in a pumpkin carriage (I always wanted ride in a pumpkin carriage as a kid), and the hot pumpkin soup that my mother used to make. Every year without fail I have to carve at least 1 pumpkin, it's tradition, and it's the only time of year I ever eat pumpkin. Therefore it's a 2 for the price of one kind of deal; you get a pumpkin to carve, and you also end up with a delectable edible treat or in my case treats.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4NoXY89Zj8P4KQ2GgwXamNzguXCRybp71P03PXCeZD_i6aTmoMXZzkSF3Jigj3D4BkJf3mdMAb0Sme6h3t17LDB6FNkibL5gY9-jSqB9R467WBK59hV1MIynM0rsVzHRHCC-JJ9bZpuw/s1600/DSC07867.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4NoXY89Zj8P4KQ2GgwXamNzguXCRybp71P03PXCeZD_i6aTmoMXZzkSF3Jigj3D4BkJf3mdMAb0Sme6h3t17LDB6FNkibL5gY9-jSqB9R467WBK59hV1MIynM0rsVzHRHCC-JJ9bZpuw/s400/DSC07867.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjcufZCHLCdSpGbzdbpCQ-y1-1xeUIxRhyphenhyphen9VZO1KQ6RGOZLjVbb3cNxyIfr3GDyuxrwNckspHP71Fb46N2188n0lSEqieW27KQes21LOBk1JsEISI33Wyafxw-XWNZ7qitBFgF_hhqXE/s1600/DSC07863.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjcufZCHLCdSpGbzdbpCQ-y1-1xeUIxRhyphenhyphen9VZO1KQ6RGOZLjVbb3cNxyIfr3GDyuxrwNckspHP71Fb46N2188n0lSEqieW27KQes21LOBk1JsEISI33Wyafxw-XWNZ7qitBFgF_hhqXE/s400/DSC07863.JPG" width="400" /></a></div><br />
This year I ended up buying 2 large pumpkins; they were on offer in the super market so I had to buy 2 didn't I? So I lugged these 2 pumpkins home and got to work. I initially intended on making pumpkin pie but once I start I can't stop, so I also ended up with pumpkin soup and pumpkin brownies as well. I was with some friends and as everyone patiently (or in some cases not so patiently, you know who you are) waited for the brownies and pie to come out of the oven, we set about implementing agenda number 2 ; pumpkin carving. I am glad to have introduced the art of pumpkin carving to one of my friends whom it was their first time doing it. I think everyone has been through the waiting torment, when you know that the cake needs some more time to cook but the devil in your head says 'eat it, eat it, it smells so good'. The tediously long wait was worth it in this case and all of us became pumpkin pie fans. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkWtdzDC2QWtWDNCPBDSwaAAVkeOyG0UkGFS1CCyAZYu6Oj9-2O94cKvz6qayP8E6MwekGHCGOwM87SNKk40j0p8McEkd6h6j1zhZKB7a2iV1jeL05EdhnT9Jg3T14kyxrcN3mimQqZCE/s1600/DSC07953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkWtdzDC2QWtWDNCPBDSwaAAVkeOyG0UkGFS1CCyAZYu6Oj9-2O94cKvz6qayP8E6MwekGHCGOwM87SNKk40j0p8McEkd6h6j1zhZKB7a2iV1jeL05EdhnT9Jg3T14kyxrcN3mimQqZCE/s400/DSC07953.JPG" width="400" /></a></div><br />
I recently got a tart dish so I've been itching to make the most out of it, hence leading to my experiment with making pumpkin pie; something which I have never eaten before, so I didn't even know what it tastes of. Pumpkin pie is an American thing. When I was over in America I remember seeing a load of pumpkin based products everywhere, including pumpkin pie, but I never got around to trying any. In the UK we don't really have that strong affiliation towards pumpkin and it's only really remembered in the lead up to Halloween, with pumpkin soup being a favourite in most households. But for me I have a sweet tooth, so I guess I automatically think of making dessert before anything savoury.<br />
<br />
Pumpkin pie is actually really quite easy to make, and I guess you could throw in the challenge of making your own sweet shortcrust pastry if you fancied, or opt for the easier and time saving option of buying the ready made stuff. I don't have that much experience with making pastries, therefore I guess all my attempts are still just practise for me; one day I will reach perfection. I read up on the tips that <a href="http://www.deliaonline.com/how-to-cook/baking/how-to-make-shortcrust-pastry.html">Delia Smith</a> gives on making shortcrust pastry and found that it was quite helpful as I now know what and what not to do. The filling just involves mixing of all the ingredients and then baking, and viola a hearty pumpkin pie. I have to admit that I am now a pumpkin pie fan. Although I have never eaten pumpkin pie before I love it, well my version anyway; it's the evaporated milk and spices in the recipe which gives it its delectable flavour. Any for those of you who aren't pumpkin fans, I would say give it a go, the pumpkin flavour isn't overpowering and it's actually rather mild and when the pie is served with some whipped cream I'm sure that you'll be tempted to give it a try at least<br />
.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5JtivMXcvmIvsO8Ja2d89O8lgq6UqMTFbLz9xx3AJbbHWE7LGX5becAag8HlaHO5c3phHhxcGPRm9tgUs5u7UTc9-OXzUmWmKIbU1N3-6FXGK3RNSKPxpA1oEYOng32QD-tbsiSGJJp4/s1600/DSC07930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5JtivMXcvmIvsO8Ja2d89O8lgq6UqMTFbLz9xx3AJbbHWE7LGX5becAag8HlaHO5c3phHhxcGPRm9tgUs5u7UTc9-OXzUmWmKIbU1N3-6FXGK3RNSKPxpA1oEYOng32QD-tbsiSGJJp4/s400/DSC07930.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<br />
Time: 1.5 hr<br />
Serves: 8<br />
<br />
<u><b>Sweet Shortcrust Pastry </b></u>(23cm pie dish)<br />
<br />
<b>Ingredients</b><br />
115g plain flour<br />
55g butter at room temperature<br />
25g icing sugar<br />
1 egg yolk <br />
pinch salt<br />
1tbsp cold water<br />
<br />
<b>Method </b><br />
<br />
1.Sift the flour and a pinch of salt into a bowl.<br />
<br />
2. Cut the softened butter into pieces and add this to the flour. <br />
<br />
3. Using a knife, use a cutting motion to cut the butter into smaller pieces and so that it becomes well incorporated into the flour.<br />
<br />
4. Using your finger tips and a very light touch, crumble the mixture from a height so that the mixture is aerated when it falls back into the bowl. The finished product will look like breadcrumbs. The tip is not to let the mixture become too warm, that's why you use a knife and only your finger tips.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rZ396YoLi3xZX0WmKSSa8YQpTkqEXgysvnG8NSgvBPXFQoIAxB8OF2vkEtcLsdB74jgXCC_qcS-OX6ELSVCGpp7OQHh3QKF1RxW3vSlZHR6e47DmBMPQVev8rdRtkl72ICrQY30UKVw/s1600/DSC07774.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rZ396YoLi3xZX0WmKSSa8YQpTkqEXgysvnG8NSgvBPXFQoIAxB8OF2vkEtcLsdB74jgXCC_qcS-OX6ELSVCGpp7OQHh3QKF1RxW3vSlZHR6e47DmBMPQVev8rdRtkl72ICrQY30UKVw/s400/DSC07774.JPG" width="400" /></a></div>5. Sift in the icing sugar and mix into the breadcrumb mixture. <br />
<br />
6. Add the egg yolk and a tablespoon of cold water (essential that it is cold) to the mixture. Then using a knife, incorporate the egg yolk and water into the mixture; use cutting and mixing motions.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3JMyWEnvtmcZhgmC6O4giuzEiU1LD2DcJKkYq9dhNS3g-m-Ux91JaNj2I_Zgi4TCBAK5C1ngMyqHZ2j9FMpsjXwO_M-f9A1jL2P1RhJHB9RipF3Mp3AUqPttAxXBML7muEeI354jR8wg/s1600/DSC07778.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3JMyWEnvtmcZhgmC6O4giuzEiU1LD2DcJKkYq9dhNS3g-m-Ux91JaNj2I_Zgi4TCBAK5C1ngMyqHZ2j9FMpsjXwO_M-f9A1jL2P1RhJHB9RipF3Mp3AUqPttAxXBML7muEeI354jR8wg/s400/DSC07778.JPG" width="400" /></a></div><br />
7. Once well combined, use your fingers to bring together the mixture to form a dough. The bowl should now be clean. If the dough is too crumbly add a tiny bit more water (don't add too much).<br />
<br />
8. Wrap the dough in cling film and put in the fridge to rest for 30mins before rolling.<br />
<br />
9. Cut a sheet of baking paper bigger than the flan dish. Place only the bottom of the flan dish onto the baking paper. Then sift a little flour onto the flan base. Place the dough in the middle of the flan base and start rolling.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_os3KbAqym7rZnpWCypEa3PyUkQVKC9L0DEL1CzFpv2_7Nf0qzFVTSIgyuxs1yZSK9B75hTHw2zUJQZU9G9Ygg_EfTy5KWxbaXuFtGaJjPRXL3sgyf2035_D41RrbjbC3LY06EnTdztk/s1600/DSC07785.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_os3KbAqym7rZnpWCypEa3PyUkQVKC9L0DEL1CzFpv2_7Nf0qzFVTSIgyuxs1yZSK9B75hTHw2zUJQZU9G9Ygg_EfTy5KWxbaXuFtGaJjPRXL3sgyf2035_D41RrbjbC3LY06EnTdztk/s400/DSC07785.JPG" width="400" /></a></div><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7D0YwHSdpN6aCXGKFgOaL6V_anr6aDzEI-1GBrSmYbAlIFbGfrthTAwtk4BgkJCGnC3AqekPFt6uumv_73MSU_Xpo4EmsJNp8s9M6hrItEwCWuxhPM4_7dofRtnPqoxvxUp9tkYX2Dv8/s1600/DSC07788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7D0YwHSdpN6aCXGKFgOaL6V_anr6aDzEI-1GBrSmYbAlIFbGfrthTAwtk4BgkJCGnC3AqekPFt6uumv_73MSU_Xpo4EmsJNp8s9M6hrItEwCWuxhPM4_7dofRtnPqoxvxUp9tkYX2Dv8/s400/DSC07788.JPG" width="400" /></a></div><br />
11.Fold the edges in onto the flan base and then lift the flan base and place it inside the full flan casing. Now unfold the edges and line the wall of the flan dish with the pastry. make sure to press into all the grooves. If there are any holes or tears in the pastry, simply patch it up with more pastry.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEx89VvApRs5vqDKIbOZozr-7Qi3wkRtC2DKUcaoxHu4ORhDmQZb_iz-qbIRZCWeH0ALxQn8IqtO5C1m3bb5ID_DFLxzzqaicjPrCDKJ4JDfewP8_w-2d2O09xpOfJ30iVhnW1upgEFMo/s1600/DSC07792.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEx89VvApRs5vqDKIbOZozr-7Qi3wkRtC2DKUcaoxHu4ORhDmQZb_iz-qbIRZCWeH0ALxQn8IqtO5C1m3bb5ID_DFLxzzqaicjPrCDKJ4JDfewP8_w-2d2O09xpOfJ30iVhnW1upgEFMo/s400/DSC07792.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghiGYAGx-urYCtr6_pEQ9jcNtQeSzAUE_H4DeRszEJ_pp1PsrjKVhg2R9hvu7NTKQar3A-WGCtmcThltKzcmwT4dHK8alXunJB50PeEu8UPbhWs8Mrs5kEn8LRigWrr8wJ9DlBZl3dUrY/s1600/DSC07796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghiGYAGx-urYCtr6_pEQ9jcNtQeSzAUE_H4DeRszEJ_pp1PsrjKVhg2R9hvu7NTKQar3A-WGCtmcThltKzcmwT4dHK8alXunJB50PeEu8UPbhWs8Mrs5kEn8LRigWrr8wJ9DlBZl3dUrY/s400/DSC07796.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpeFg-ZVpZXVUwhsezH1VBUTHzuIH5yk-yVfhuZ4u6zoOB9dgtYqXl1Cp2McGhKS6jIgxRxmZhzRJE3xfSp0jpaDNyPhxG2VBYOY5Ux2VtJWw1wqzovhzb9erQHEUlOFWM8gmknq2zttw/s1600/DSC07801.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpeFg-ZVpZXVUwhsezH1VBUTHzuIH5yk-yVfhuZ4u6zoOB9dgtYqXl1Cp2McGhKS6jIgxRxmZhzRJE3xfSp0jpaDNyPhxG2VBYOY5Ux2VtJWw1wqzovhzb9erQHEUlOFWM8gmknq2zttw/s400/DSC07801.JPG" width="400" /></a></div><br />
12. Prick the base of the pastry with a fork.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-z3z14RoW-umQaMlKvVs3E6iRj4umZ1ONPvuavHuLDGpgJo5IU-obXH6gRLdZfYJ_Ttht1A-fWMFEJZmxpXzA4vtIoqu_CbFx2YCWrnGw9prRIurpbJUoIZ_BOf6At40naZO-GKE3yI/s1600/DSC07810.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-z3z14RoW-umQaMlKvVs3E6iRj4umZ1ONPvuavHuLDGpgJo5IU-obXH6gRLdZfYJ_Ttht1A-fWMFEJZmxpXzA4vtIoqu_CbFx2YCWrnGw9prRIurpbJUoIZ_BOf6At40naZO-GKE3yI/s400/DSC07810.JPG" width="400" /></a></div><br />
13. Place in the fridge for 30mins to rest again.<br />
<br />
14. Place tin foil onto the pastry and add some baking beans, lentils, rice ... what ever you can find to weigh the pastry down.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdcQUcAIuwm1acjNKWzsYQAWomSTjJIQSXUOygiIXURkd9aNQwLTBkVAT6Y_3vLxnzSxoOEFfMIKz7EwohD9Dzxz6NlvEJtWEfesnjI5qU0bHVb7EsxjpfKYv8okkwOFzaToqV5kqWHdw/s1600/DSC07811.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdcQUcAIuwm1acjNKWzsYQAWomSTjJIQSXUOygiIXURkd9aNQwLTBkVAT6Y_3vLxnzSxoOEFfMIKz7EwohD9Dzxz6NlvEJtWEfesnjI5qU0bHVb7EsxjpfKYv8okkwOFzaToqV5kqWHdw/s400/DSC07811.JPG" width="400" /></a></div><br />
15. Bake blind in a preheated oven at 200C for 12-15 mins. Then remove the baking beans and tin foil and trim the edges of the pastry removing any excess with a knife.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUH3T4C4YJzD1KlO0xs-oI9-rXWZcJrHpkRaoyWthD0TdiUekHyQP2mnStnFG3qfj8yt3hLpZjm0YLw9IVBbXOzdWsMttOHQT9Lhq24yRhktOvhXfn3lNitAGpEArxTsWXZzhhk3uN0E/s1600/DSC07822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUH3T4C4YJzD1KlO0xs-oI9-rXWZcJrHpkRaoyWthD0TdiUekHyQP2mnStnFG3qfj8yt3hLpZjm0YLw9IVBbXOzdWsMttOHQT9Lhq24yRhktOvhXfn3lNitAGpEArxTsWXZzhhk3uN0E/s400/DSC07822.JPG" width="400" /></a></div><br />
16. Bake again for 10-12 minutes till the pastry dries out and becomes a golden colour.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5hd8fadu0OAxLiSMcHtP0n2-HAHlNV7TpOxTnUjJLMEQZwfcD5Qg2DZX2U8hkrUvz0zAz2cMt-pYcFfswOBvrdCifLySpTHWIIz-pCclTylDUIfZTcHr2UyjZDHbWG5-8uHBxZdeewL0/s1600/DSC07827.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5hd8fadu0OAxLiSMcHtP0n2-HAHlNV7TpOxTnUjJLMEQZwfcD5Qg2DZX2U8hkrUvz0zAz2cMt-pYcFfswOBvrdCifLySpTHWIIz-pCclTylDUIfZTcHr2UyjZDHbWG5-8uHBxZdeewL0/s400/DSC07827.JPG" width="400" /></a></div><br />
17. Leave the pastry to cool. <br />
<br />
<br />
<b>Points</b><br />
1.Short crust pastry dough can last in the fridge for up to 3 days so you can make it in advance.<br />
2. You can also freeze the shortcrust pastry dough for up to 3 months.<br />
3. You can add 30g of powdered almond instead of 30g flour.<br />
<br />
<br />
Preparation time: 1 hr<br />
Serves: 8<br />
<br />
<u><b>Pumpkin Pie</b></u><br />
<br />
<b>Ingredients</b><br />
1 pumpkin/ 500ml pumpkin puree<br />
100g light muscovado sugar<br />
125g light brown soft sugar<br />
2 eggs<br />
350ml evaporated milk<br />
1tsp all spice<br />
1tsp ground cinnamon<br />
1/2tsp ground nutmeg<br />
1/2 tsp ground ginger<br />
1tbsp plain flour<br />
pinch salt<br />
shortcrust pastry base <br />
whipped cream and sifted icing sugar to serve<br />
<br />
<b>Method</b><br />
1. Carve out one pumpkin. Then place the pumpkin flesh onto an oiled baking tray and bake in the oven, 200C, for 1hr or till the pumpkin is tender and cooked. Once cooked, remove from the oven and blend the pumpkin into a puree.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGnB9ZBv4r0jjTympkSPwjUQDUXeAva57Y3ErgvCjccziFvwVFVpj4Y3X1MjiqB-3NMXbTiPH6wG-Hs7-plF_1BLpXwDKQoqyLT24veXKjQGjVTiyApT8y8YneyjJpNbdrJ1z665qgtPI/s1600/DSC07825.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGnB9ZBv4r0jjTympkSPwjUQDUXeAva57Y3ErgvCjccziFvwVFVpj4Y3X1MjiqB-3NMXbTiPH6wG-Hs7-plF_1BLpXwDKQoqyLT24veXKjQGjVTiyApT8y8YneyjJpNbdrJ1z665qgtPI/s400/DSC07825.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_-r_hOG_11oUgKt5yQvsV6v_WwAO9l5M4uyeE7C1YuOn_i05ktrXgxU_NK-MGEQ-w5SOcsEkJkP-QtTTRT3KL0Wkfy8_opLqDfu85xSEX2yu3SN-d6-frmUqHBhjSQGyryW_cTy1pFLY/s1600/DSC07841.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_-r_hOG_11oUgKt5yQvsV6v_WwAO9l5M4uyeE7C1YuOn_i05ktrXgxU_NK-MGEQ-w5SOcsEkJkP-QtTTRT3KL0Wkfy8_opLqDfu85xSEX2yu3SN-d6-frmUqHBhjSQGyryW_cTy1pFLY/s400/DSC07841.JPG" width="400" /></a></div>2. Beat both eggs well in a mixing bowl. Then add the sugar, flour, salt, pumpkin puree, evaporated milk and the ground spices. Mix well.<br />
<br />
3. First Place the shortcrust pastry (still in the tin) into the oven and carefully pour the pumpkin mixture onto the pastry case.<br />
<br />
4. Bake at 180C for around 40mins.<br />
<br />
5. Either eat warm or it's better chilled and served with some whipped cream.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9RzzyimlIlgPOEHfMtaJFHOjSc00xDLrG2Xn_f-JSaLcDqK6mxdSGwYy_NMNYEqUn5eZFGHjmO9g2USZzeWUuu9Frrs4sI7EVyTZ9AlBuRBgROCJAlkeqnHLiIVA6hlPaU-ibvdLgoso/s1600/DSC07904.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9RzzyimlIlgPOEHfMtaJFHOjSc00xDLrG2Xn_f-JSaLcDqK6mxdSGwYy_NMNYEqUn5eZFGHjmO9g2USZzeWUuu9Frrs4sI7EVyTZ9AlBuRBgROCJAlkeqnHLiIVA6hlPaU-ibvdLgoso/s400/DSC07904.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqgx8PUE7PxRrKzFknpY9iAyTdsocY7_C-cfOgwW6mjzLr4jB3RkSAnuCqWhJstFRy2xvGOjJ3AR0E0ZWw_MfMgJf9iqC_827_fhZizSlzUEhN20HLYulzhIP6SzpMjOcsHtx2WveFSdw/s1600/DSC07916.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqgx8PUE7PxRrKzFknpY9iAyTdsocY7_C-cfOgwW6mjzLr4jB3RkSAnuCqWhJstFRy2xvGOjJ3AR0E0ZWw_MfMgJf9iqC_827_fhZizSlzUEhN20HLYulzhIP6SzpMjOcsHtx2WveFSdw/s400/DSC07916.JPG" width="400" /></a></div><br />
<b>Points</b><br />
1. Place some tin foil on top of the pumpkin pie whilst it's baking to prevent the top from browning too much.<br />
2. Add some maple syrup, nuts (esp.pecans) to the whipped cream.<br />
<br />
<b>Sources</b><br />
Sweet short crust pastry: <a href="http://allrecipes.co.uk/recipe/3081/sweet-shortcrust-pastry.aspx">Allrecipes</a>, <a href="http://www.deliaonline.com/how-to-cook/baking/how-to-make-shortcrust-pastry.html">Delia Smith</a><br />
Pumpkin pie: <a href="http://allrecipes.co.uk/recipe/4577/pumpkin-pie.aspx">Allrecipes</a><br />
<br />
<br />
<i>A post from Fullest of Life</i></div>Fullest.of.Lifehttp://www.blogger.com/profile/16876214250113780650noreply@blogger.com0tag:blogger.com,1999:blog-2300081680357271323.post-17652856785691457852011-09-25T05:20:00.000-07:002011-09-25T05:21:08.246-07:00The Best Lemon Drizzle Cake<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkbce9I19RMe4WaN77hvvbmfJ1XSiYYZtmhnn4X6WZDwEM_SiIM-MKOz39oGEwUCtp6RyoZoK7r2YMKhBJn7qLkZa6tTvCVoIqCu7AbmZLel_OWQ1zXgfY6uA8rc-RpYuw3ECEvbo8VA/s1600/DSC00554.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMkbce9I19RMe4WaN77hvvbmfJ1XSiYYZtmhnn4X6WZDwEM_SiIM-MKOz39oGEwUCtp6RyoZoK7r2YMKhBJn7qLkZa6tTvCVoIqCu7AbmZLel_OWQ1zXgfY6uA8rc-RpYuw3ECEvbo8VA/s400/DSC00554.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I had a craving for lemon drizzle cake; I always seem to have cravings for foods which I eat recently straight after I eat them. My friend had made lemon drizzle and this had me thinking about it until I eventually got around to making it myself. I just browsed the net for a recipe and I came across this recipe from '<a href="http://www.reallynicerecipes.com/recipe/cakes_biscuits/lemon-drizzle">Really Nice Recipes</a>'. The cake came out of the oven having risen really well and also with a perfect golden colour to it. Once I added the lemon syrup the cake was sooo moist that It was actually falling apart whilst I cut it. The next time I make it I would add more of the lemon 'drizzle' as I do like my cake moist and I found that the outer edges were more moist than the middle as I poured the drizzle on top of the cake so it only managed to make it into the edges; pierce more holes into the cake for the drizzle to flow into the centre. All in all this cake was devoured rather quickly and I would definitely make it again. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Source: <a href="http://www.reallynicerecipes.com/recipe/cakes_biscuits/lemon-drizzle">Really Nice recipes</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>A post from Fullest of Life </i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><br />
</div>Fullest.of.Lifehttp://www.blogger.com/profile/16876214250113780650noreply@blogger.com0tag:blogger.com,1999:blog-2300081680357271323.post-77841301377100288832011-09-06T09:46:00.000-07:002011-09-06T09:46:57.013-07:00Flickr Account Photo Sharing<div dir="ltr" style="text-align: left;" trbidi="on"><br />
This post is just to let everyone know that I have a Flickr page (username is <b>fullestpartolife</b>) with photos of my creations from the kitchen and I shall hopefully add travel pics to it as well. So if you would like to check it out the links are:<br />
<br />
<br />
<ul><li style="font: 20px;"><a href="http://www.flickr.com/photos/fullestpartoflife/">http://www.flickr.com/photos/fullestpartoflife/</a></li>
<li style="font: 16px;"><a href="http://www.flickr.com/people/fullestpartoflife/">http://www.flickr.com/people/fullestpartoflife/</a></li>
</ul> I have also added a group where the whole world can post their photos up to. I would love to see any pictures of your attempts at any of my recipes or other recipes which you have made. The name for that group is:<br />
<br />
<a href="http://www.flickr.com/groups/1748694@N20/">Fullest Part of Life- In My Tummy</a><br />
<br />
So as a final note please check out the flickr page and share your pictures the Fullest Part of Life's group.<br />
<br />
<br />
<br />
<br />
<i>A post from Fullest of Life</i><br />
<br />
<br />
<br />
<br />
</div>Fullest.of.Lifehttp://www.blogger.com/profile/16876214250113780650noreply@blogger.com1tag:blogger.com,1999:blog-2300081680357271323.post-82301959077527408362011-09-06T09:04:00.000-07:002011-09-06T09:05:15.965-07:00Singaporean Style Fried Rice<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj78q_iXqPIm_hn8wLoAcb3xwG3bJCwmvZgbcL2-yRMr6bYCxAyBF_N3t2FmY0AoAOtFrEcW3Kty83ZdiNZtzMYZbdosZskQV_vo5JGQdWTuatRg0eWrKV1sOyhfdmS4Xcn60ymmg4Xk4g/s1600/DSC06696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj78q_iXqPIm_hn8wLoAcb3xwG3bJCwmvZgbcL2-yRMr6bYCxAyBF_N3t2FmY0AoAOtFrEcW3Kty83ZdiNZtzMYZbdosZskQV_vo5JGQdWTuatRg0eWrKV1sOyhfdmS4Xcn60ymmg4Xk4g/s400/DSC06696.JPG" width="400" /></a></div><br />
The best Singaporean noodles which I have had have been at a restaurant named 'Wong Ting' and I tried to recreate them at home however as of yet I am still in search of that exact recipe. I was browsing the Internet for various Singaporean noodle recipes and I stumbled upon '<a href="http://www.bbcgoodfood.com/recipes/3753/singapore-noodles">BBC Good Food</a>'s' recipe and since it had good ratings I thought I would give it a shot. I didn't have enough noodles however I did have a big pot of cooked rice in the fridge so I improvised and came up with my version of Singaporean fried rice and I have to admit that it was pretty darn good; lots of flavour, colour and very satisfying. I have a thing for rice dishes, and my favourites being Indian biryani, Spanish paella, Italian risotto, Japanese sushi (well it has rice in it), and I guess I can now add Singaporean style rice to the continental list too. <br />
<br />
Serves: 4-8 (Depending on portion size)<br />
Time: 20mins<br />
<br />
<b>Ingredients:</b><br />
2 cups cooked Jasmin rice (better to use cold rice that is more than a day old)<br />
1 1/2 medium onions cut into thin crescents<br />
4 cloves garlic<br />
1cm of ginger<br />
1/2 grated carrot<br />
1 pepper sliced finely<br />
10 button mushrooms sliced finely<br />
300g bean sprouts<br />
handful of coriander<br />
4 eggs beaten<br />
20 king prawns<br />
1 tsp chili powder<br />
1 tsp turmeric powder<br />
4 tbsp curry paste or 4 tbsp curry powder (add less and adjust according to taste)<br />
4 tsp soy sauce<br />
1/2 tsp chili flakes<br />
1/2 lemon or 1 lime<br />
olive oil<br />
sesame seed oil<br />
salt to taste<br />
2 tbsp water<br />
1 chili finely sliced for decoration<br />
<br />
<b>Method:</b><br />
1. In a wok heat around a tablespoon of olive oil and a teaspoon of sesame seed oil and add the prawns to it. Fry till cooked and remove from the wok.<br />
<br />
2. Add 3 tbsp of olive oil and 1 tsp of sesame seed oil to the wok and heat. Add the ginger and garlic till slightly brown and then add the onions, peppers and mushrooms. Once they start to soften add all of the dry spices including the curry paste/powder and fry for a minute or so.<br />
<br />
3. Add the bean sprout and the grated carrot, soy sauce and water. Fry for a few minutes depending on how raw you like your vegetables.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEOKCzfI5Hb5TNMaWTi2a-i-RtmOFiEKQr9KtGxVYojdE8ABG9IZlVM9-sZhkV2sVAsIcfPCIgACI82oS9CaQv2nUgvtMbSNvkyva83PNC9L3AuCeEAWN1ZPqL8jkJlOkm5v7Kp2cWlwk/s1600/DSC06678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEOKCzfI5Hb5TNMaWTi2a-i-RtmOFiEKQr9KtGxVYojdE8ABG9IZlVM9-sZhkV2sVAsIcfPCIgACI82oS9CaQv2nUgvtMbSNvkyva83PNC9L3AuCeEAWN1ZPqL8jkJlOkm5v7Kp2cWlwk/s400/DSC06678.JPG" width="400" /></a></div><br />
4. Add the rice and mix with the vegetable mixture (add salt at this point) until well combined. Also add a handful of chopped coriander and mix well.<br />
<br />
5. Add the beaten eggs to one side of the pan and stir till they are scrambled and cooked thoroughly. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKwRhV_yITrQ7TwwkuXpvP51zrkDChfDnI1c7uUBJz3EusrbdmnkGmqa6Ft9vsDDFN46ss4YkV0xSUHmEDSv13SIIzkuRU_q9p0BTGHrvqXBjFGTjVqns2eY3T6u_5lUEcLxLpWdKLV_k/s1600/DSC06682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKwRhV_yITrQ7TwwkuXpvP51zrkDChfDnI1c7uUBJz3EusrbdmnkGmqa6Ft9vsDDFN46ss4YkV0xSUHmEDSv13SIIzkuRU_q9p0BTGHrvqXBjFGTjVqns2eY3T6u_5lUEcLxLpWdKLV_k/s400/DSC06682.JPG" width="400" /></a></div><br />
6. Mix the scrambled egg into the rice. Season the rice with more salt if needed.<br />
<br />
7. Add the prawns to the rice and mix.<br />
<br />
8. Remove from the heat and garnish with a few pieces of lemon or lime wedges (or alternatively you can just mix the juice of half a lemon/lime into the rice) and coriander leaves and fresh thinly sliced chilies. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLtOWEVHmUN97EWyeewyrTAiapY1XiDkjRUIbRfTUrW720LhoDe6VbCVqXz2D6xRwDJDxLx1AnFfVJz6Nn3yFmrxTDYAkh4t_q235H_uOKYvQl0DEorWYoohhyqhtexLA14h_nqAldNC8/s1600/DSC06686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLtOWEVHmUN97EWyeewyrTAiapY1XiDkjRUIbRfTUrW720LhoDe6VbCVqXz2D6xRwDJDxLx1AnFfVJz6Nn3yFmrxTDYAkh4t_q235H_uOKYvQl0DEorWYoohhyqhtexLA14h_nqAldNC8/s400/DSC06686.JPG" width="400" /></a></div>Suggestions:<br />
1. You can use what ever vegetables you have lying around in the fridge.<br />
2. You can also add chicken or pork to the dish. <br />
<br />
<i>A post from Fullest of Life</i><br />
<br />
<br />
</div>Fullest.of.Lifehttp://www.blogger.com/profile/16876214250113780650noreply@blogger.com0