tag:blogger.com,1999:blog-36111254832154058372024-03-13T11:26:37.774-07:00Mummy's London KitchenInspiring you to cook your recipes, your way.Kent Biteshttp://www.blogger.com/profile/14461027474196410606noreply@blogger.comBlogger202125tag:blogger.com,1999:blog-3611125483215405837.post-84929465174336971862019-03-14T08:19:00.004-07:002020-06-22T03:23:55.986-07:00Icing<div class="separator" style="clear: both; text-align: center;">
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For butter cream do one third of butter to two thirds of icing sugar (150g butter to 450g icing sugar with 2 tbsp of water to help harden and a tsp of vanilla extra would be more than enough for 18 cupcakes). Beat everything together for about 6 minutes so it is really fluffy. </div>
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For American one where you combine 200g cream cheese, 50g butter and 350g icing sugar together. This will be a runnier mix and you can add more icing sugar if you want it thicker. </div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Kent Biteshttp://www.blogger.com/profile/14461027474196410606noreply@blogger.com0tag:blogger.com,1999:blog-3611125483215405837.post-46379643761491685302019-03-13T02:38:00.002-07:002019-03-13T02:38:41.675-07:00Slow cooker pork shoulder steaks with mushroomsA dish that takes minutes to prepare and then can be left all day in the slow cooker for a lovely evening meal.<br />
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Spray a pan with oil and fry off four steaks for about 5 minutes on each side until browned. Add to the bottom of the slow cooker.<br />
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In the same pan fry one diced onion, some garlic and 500g sliced mushrooms for a few minutes then add to the slow cooker.<br />
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Deglaze the pan with two cups of chicken stock and add this to the slow cooker together with 2 tbsp. of Dijon mustard and 2 tbsp. lemon juice.<br />
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Put the slow cooker on low and cook for about 8 hours. Serve with potatoes or rice and seasonal vegetables.Kent Biteshttp://www.blogger.com/profile/14461027474196410606noreply@blogger.com0tag:blogger.com,1999:blog-3611125483215405837.post-52080439565889063182019-01-21T03:13:00.000-08:002020-06-22T03:32:33.792-07:00Easy chocolate cake<ol class="method__list" style="-webkit-text-stroke-width: 0px; background-color: transparent; box-sizing: border-box; color: #333333; font-family: &quot; font-size: 15px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; list-style-image: none; list-style-position: outside; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment. In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale. Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 mins, then turn out onto a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks" style="background-color: transparent; box-sizing: border-box; color: #447d75; cursor: pointer; text-decoration: none;">wire rack</a> to cool completely.</div>
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For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins. Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them. Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.</div>
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On a <a href="https://www.bbcgoodfood.com/content/test-best-icing-turntables" style="background-color: transparent; box-sizing: border-box; color: #447d75; cursor: pointer; text-decoration: none;">cake stand</a> or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like. To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil. Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets. Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.</div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Kent Biteshttp://www.blogger.com/profile/14461027474196410606noreply@blogger.com0tag:blogger.com,1999:blog-3611125483215405837.post-72853068464174994102019-01-21T03:09:00.003-08:002019-01-21T03:09:49.962-08:00Chocolate mousse cakeVery simple but sophisticated. We served this at new year together with the lemon tart from the last recipe.<br />
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Mix together 25g cocoa powder and 3 tbsp boiling water.<br />
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<span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Then add 100g caster sugar, 100g self-raising flour, 1 tsp baking powder, 2 large free range eggs and 100g butter. Beat together until smooth.</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
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Spoon into a prepared cake tin and bake for 20-25 minutes at 180 degrees C. When cooked, brush it with 2 tbsp brandy while still hot.<br />
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For the mousse, melt 300g plain chocolate.</div>
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Whip 450ml whipping cream until soft peaks and stir in the chocolate.<br />
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I added a layer of caramel sauce at this point but you don't need to do this.<br />
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Cover with the mousse and put in fridge for at least 6 hours.<br />
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Dust with icing sugar (or gold lustre as I have done)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjsNgwO6Xpdoeurvhz9sSp8MA3XheH6o5j0rVe4v9zgXGCdnuG-PsD0yJ0Or09qBc-8Vek8FTi283hZHzFWXbDGYPX9N9-O7lrgryGl-TdFKX7CtE8sL63058ERLCtkoSs7S_Jk-q3-G9H/s1600/20181230_212217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjsNgwO6Xpdoeurvhz9sSp8MA3XheH6o5j0rVe4v9zgXGCdnuG-PsD0yJ0Or09qBc-8Vek8FTi283hZHzFWXbDGYPX9N9-O7lrgryGl-TdFKX7CtE8sL63058ERLCtkoSs7S_Jk-q3-G9H/s320/20181230_212217.jpg" width="240" /></a></div>
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Serve with fresh raspberries.<br />
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<img alt="Celebration chocolate mousse cake" class="recipe-media__image" data-class="recipe-media__image" height="347" src="https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/celebration_chocolate_26103_16x9.jpg" style="-webkit-text-stroke-width: 0px; background-color: transparent; border-bottom-style: none; border-left-style: none; border-right-style: none; border-top-style: none; box-sizing: border-box; color: #3a3a3a; font-family: ReithSans,Arial,Helvetica,freesans,sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; width: 615.93px; word-spacing: 0px;" width="616" /><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Kent Biteshttp://www.blogger.com/profile/14461027474196410606noreply@blogger.com0tag:blogger.com,1999:blog-3611125483215405837.post-70705453131160500622019-01-21T02:55:00.003-08:002020-06-22T03:39:44.062-07:00Tangy lemon tart<div style="text-align: center;">
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxfu193PEwHhjHie4mJlXDpT6uNEWa7ZzfyODYL5u0aafH4m0zjDXPZxUOldBcRpHoNFecuHn3jwvifS4ryaYiA1irybJJNEbi46QIPABLAojmRrM6iW9dtKEayPi60fCRwvWLESS95D8q/s320/20181230_201038.jpg" /></div>
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Simple but so delicious and great for a celebration. You can buy a shortcrust pastry and make the following:<br />
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Mix together 250g plain flour and 70g icing sugar.<br />
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Rub in 125g butter until breadcrumb like.<br />
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Add 4 egg yolks and bring together (can add a bit of water if too dry).<br />
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Roll into a ball and then flatten and wrap in clingfilm and put in fridge for 30 minutes.<br />
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Roll out the pastry and put into a tin and trim the edges then put back in the fridge for 30 minutes.<br />
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Line with baking beans and bake for 10 minutes at 160 degrees C then remove the foil and beans and bake for another 20 minutes until biscuity.<br />
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Make the filling by whisking together 5 eggs, 150g caster sugar, 150ml double cream and juice of about 3 lemons together with zest of about 2.</div>
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Pour mix into case and bake for about 30 minutes until set. Allow to cool and serve with a fruit coulis.</div>
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<br />Kent Biteshttp://www.blogger.com/profile/14461027474196410606noreply@blogger.com0tag:blogger.com,1999:blog-3611125483215405837.post-7417545401514485602019-01-21T02:32:00.002-08:002019-01-21T02:40:00.676-08:00Candied cranberries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWT4wtGxXVLmecvyzaXwoUX7AaKGqLtznilT_Bo7ODBVcA9wpllt0oLtxz7Qyi5nilrl_59YyelgCdipSRcAmof8e99zgdT6X2b_VQZcdvtKq6-CiY5CpOCm0AB6_hZ7zWy7aGbq5XAKXq/s1600/20181207_093155.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWT4wtGxXVLmecvyzaXwoUX7AaKGqLtznilT_Bo7ODBVcA9wpllt0oLtxz7Qyi5nilrl_59YyelgCdipSRcAmof8e99zgdT6X2b_VQZcdvtKq6-CiY5CpOCm0AB6_hZ7zWy7aGbq5XAKXq/s320/20181207_093155.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXeION3pPYcbmc4JT_53A2B1zgw5_-yrb43lPxW7733E-W-ZteaB5hNuLSMdnbm0exCRSq-5cQMRqaFHC9fc5IWgYULnj1-AjUPz2XqOwRMq4J5zBRTAZM5I4zDVh1uM6PkqlHbuH7DczP/s1600/20181224_120941+-+Copy.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: right; color: #0066cc; float: right; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 16px; margin-left: 16px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXeION3pPYcbmc4JT_53A2B1zgw5_-yrb43lPxW7733E-W-ZteaB5hNuLSMdnbm0exCRSq-5cQMRqaFHC9fc5IWgYULnj1-AjUPz2XqOwRMq4J5zBRTAZM5I4zDVh1uM6PkqlHbuH7DczP/s320/20181224_120941+-+Copy.jpg" style="cursor: move;" width="240" /></a></div>
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Great in the winter months when cranberries are easy to get. Heat a cup of water and a cup of sugar until sugar dissolves and simmering. </div>
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<span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Then take off the heat and add the cranberries and toss. Then put the cranberries onto a baking sheet and allow to set for about an hour. Again keep the liquid since this is great as a cordial (and can be mixed with the clementine cordial from the last recipe).</span></div>
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Kent Biteshttp://www.blogger.com/profile/14461027474196410606noreply@blogger.com0tag:blogger.com,1999:blog-3611125483215405837.post-23073163279190080792019-01-21T02:28:00.001-08:002019-01-21T03:13:21.866-08:00Frosted Clementine CakeA beautiful alternative to a Christmas cake.<br />
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Begin by boiling 4 clementines for 2 hours. When completely soft, drain and blitz the whole clementines then allow to cool.<br />
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Make the cakes by blending 150g butter, 325g caster sugar until fluffy and then whisk in 6 eggs. Add in 200g plain flour and 150g ground almonds as well as 2.5 tsp baking powder. Then add 2.5 tsp ground cinnamon as well as the zest of two clementines.<br />
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Bake at 180 degrees C for about 35-40 minutes.<br />
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When cool ice the cakes together with frosting. Make this by beating 175g butter and 325g icing sugar with 1 tsp vanilla extract. </div>
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To decorate you can use candied clementines. Thinly slice 3 or 4. Put 2 cups of water and one cup of sugar in a pan and simmer to dissolve. Then add the slices and simmer for about 10 minutes. Then put onto baking trays and bake for 2 hours at the lowest setting. Keep the liquid that they were boiled in since this is a great cordial (and can be added to the cranberry cordial from the sugared cranberry recipe).</div>
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Allow to cool. These can also be dipped in chocolate. </div>
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<br />Kent Biteshttp://www.blogger.com/profile/14461027474196410606noreply@blogger.com0tag:blogger.com,1999:blog-3611125483215405837.post-45404382228929728242019-01-21T02:18:00.000-08:002020-06-22T03:37:28.847-07:00Nut brittleAnother great party dish.<br />
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<a href="https://encrypted-tbn0.gstatic.com/images?q=tbn%3AANd9GcTXS0ORGQXPsNgC81ybZj3bMhOZKPJRRJjVuklqiLKfSQAUzbnW&usqp=CAU" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Eclectic Recipes Fast And Easy Family Dinner Recipes" border="0" src="https://encrypted-tbn0.gstatic.com/images?q=tbn%3AANd9GcTXS0ORGQXPsNgC81ybZj3bMhOZKPJRRJjVuklqiLKfSQAUzbnW&usqp=CAU" /></a>Roast 300g mixed nuts at 200 degrees C for about 15 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZ8jBA_K8m_QSap3J7ssV6HdJSEe-66vKSe1JWX6lgJrneOgKMOlg8QSc4dXbTWqTOStT7ffuJriNRUF-nznfnmn-ZK01hWziJaiKr80KBLLABGUj9zMEV8H3r2iZkR-x9dz58PpKQufG/s1600/20181205_111120.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZ8jBA_K8m_QSap3J7ssV6HdJSEe-66vKSe1JWX6lgJrneOgKMOlg8QSc4dXbTWqTOStT7ffuJriNRUF-nznfnmn-ZK01hWziJaiKr80KBLLABGUj9zMEV8H3r2iZkR-x9dz58PpKQufG/s320/20181205_111120.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQAvSXO_M_PueOKVcCbOP_lVqTRqD9R86u_zkPotiJSLRtaljVnZAhlxJhMFWvnvljR_9TElzpSYUvuH49ZoVLGSn98z5qxOgvLSZGH2kgQ8NbgBw0ssCEoBjea9NYtBuf93XlhMkx1HQ/s1600/20181205_112442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQAvSXO_M_PueOKVcCbOP_lVqTRqD9R86u_zkPotiJSLRtaljVnZAhlxJhMFWvnvljR_9TElzpSYUvuH49ZoVLGSn98z5qxOgvLSZGH2kgQ8NbgBw0ssCEoBjea9NYtBuf93XlhMkx1HQ/s320/20181205_112442.jpg" width="240" /></a></div>
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Leave on the baking paper. Then make the caramel. Melt 300g sugar in a heavy based pan on a low heat without stirring but giving it a gentle shake for about 20 minutes until it is a caramel colour. Pour over the nuts and leave to set. When cool break into shards and can be stored up to 2 months in an airtight container. This is really lovely on its own or with baked camembert.</div>
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Kent Biteshttp://www.blogger.com/profile/14461027474196410606noreply@blogger.com0tag:blogger.com,1999:blog-3611125483215405837.post-78017897426579448032019-01-21T02:11:00.003-08:002019-01-21T02:11:58.474-08:00Spicy nutsHad these a lot over Christmas but they would be lovely all year round.<br />
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Mix together 500g of mixed unsalted nuts together with 2 tbsp olive oil, some chopped red chillies, some chopped thyme leaves and 2 chopped cloves of garlic. Bake for about half an hour at 200 degrees C. They should keep for several weeks in an air tight container.</div>
Kent Biteshttp://www.blogger.com/profile/14461027474196410606noreply@blogger.com0tag:blogger.com,1999:blog-3611125483215405837.post-26856242878612027642019-01-21T02:08:00.001-08:002019-01-21T02:08:14.944-08:00Raspberry ice cream<div class="separator" style="clear: both; text-align: center;">
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A recipe with several uses and very quick and easy to make. Boil a bag of frozen raspberries (should be just over two cups) until broken down. Add about a quarter to a half a cup of sugar depending on taste. </div>
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Strain through a sieve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimZPqtf37fuI0SomXBjzoSXUBrrDXxuHH0DqU5aOItEmMcicTxBTtpvpJUP4h96GxaOOTMQL5sPGGaaZhCTtKQYKtDGLxiSLYy8TJ05GHge7ecq0DI_H6RegU7wu25SLibHt6KRDfiYH-B/s1600/20181204_113118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimZPqtf37fuI0SomXBjzoSXUBrrDXxuHH0DqU5aOItEmMcicTxBTtpvpJUP4h96GxaOOTMQL5sPGGaaZhCTtKQYKtDGLxiSLYy8TJ05GHge7ecq0DI_H6RegU7wu25SLibHt6KRDfiYH-B/s320/20181204_113118.jpg" width="240" /></a></div>
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Pour into a container and allow to cool.<br />
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Add 285ml of double cream and stir.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Z5GEudtkkJyFckbMpiVuWdeOIEJ89CmcqAGwLIQMkfWGk3HI8HFeQESO0sB1KtewOHQyUw6l9KfjOpdJfm2onzGt1hZbFbpD95nTGn1pNT7tF0D6k3aO7dC0xdncdarW5K-tWj-r7Ds6/s1600/20181204_144316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Z5GEudtkkJyFckbMpiVuWdeOIEJ89CmcqAGwLIQMkfWGk3HI8HFeQESO0sB1KtewOHQyUw6l9KfjOpdJfm2onzGt1hZbFbpD95nTGn1pNT7tF0D6k3aO7dC0xdncdarW5K-tWj-r7Ds6/s320/20181204_144316.jpg" width="240" /></a></div>
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This can either be frozen in the tub (you can add sheets of broken chocolate for a lovely contrast) or frozen in cubes that can be added to prosecco for a mimosa.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNAqTKLFTGLUy1cJ_87CJJ2rK-bcHpkdvjnY7Qkwk6uxZ59XUUomfrkCROVW8NNKMlXt7EB8sEC6GNP1toMDcXFRyiKkQLqj5_OqZNvINb3iYaDYVnkRo3M_1zbVw97K0lO4rsVZAobpW5/s1600/20181204_144321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNAqTKLFTGLUy1cJ_87CJJ2rK-bcHpkdvjnY7Qkwk6uxZ59XUUomfrkCROVW8NNKMlXt7EB8sEC6GNP1toMDcXFRyiKkQLqj5_OqZNvINb3iYaDYVnkRo3M_1zbVw97K0lO4rsVZAobpW5/s320/20181204_144321.jpg" width="240" /></a></div>
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Below is the chocolate ice cream version.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9nNKvmHY8-FrU1JUdO-T3Q3k9YE1pirCkYMWtohs1HtBC9_MCLbkfmE8E35vf0UiZDqcSW1-pKVeRy4YtG2W-w79LnByqBYNUaVPi6-gW8L7hownXDryUQ95uyM1N8oobfNfV2f_hSTS3/s1600/20181222_192140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9nNKvmHY8-FrU1JUdO-T3Q3k9YE1pirCkYMWtohs1HtBC9_MCLbkfmE8E35vf0UiZDqcSW1-pKVeRy4YtG2W-w79LnByqBYNUaVPi6-gW8L7hownXDryUQ95uyM1N8oobfNfV2f_hSTS3/s320/20181222_192140.jpg" width="240" /></a></div>
<br />Kent Biteshttp://www.blogger.com/profile/14461027474196410606noreply@blogger.com0tag:blogger.com,1999:blog-3611125483215405837.post-70429659283446583732019-01-21T01:56:00.000-08:002019-01-21T01:56:33.916-08:00Neapolitan cake<div>
This is a really colourful cake that is quite quick and easy to make.</div>
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Make the cake batter. Mix together 225g each of self-raising flour, butter and caster sugar together with half a tsp baking powder, 4 eggs, 2 tbsp. milk.</div>
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Divide the mix into three bowls. For the vanilla one you add half a tsp of vanilla extract. For the chocolate one you add 1.5 tbsp. of cocoa powder made into a paste with 1.5 tsp hot water. For the strawberry one you can use extract or you can flavour and colour it with actual strawberries or raspberries. You can use fresh or frozen. Heat until they break down and then press through a sieve. You can then sweeten with caster sugar. I love sugar and crumb flavoured ones and since I used raspberries I used their raspberry ripple one to give an extra burst of flavour.</div>
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Put these mixes into loose bottom tins and bake for 25 minutes at 180 degrees C.<br />
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This recipe needs a two tone icing. Mix together 150g of butter with 450g icing sugar (I used half plain and half the flavoured icing) and beat for 5 minutes. Then add 1 tbsp hot water and beat for another minute. Split into two batches and colour one pink. Then put out a large piece of parchment paper and put the two colours next to each other in a line. Roll into a tube and put into an icing bag with a star nozzle<br />
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Pipe all over.<br />
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Kent Biteshttp://www.blogger.com/profile/14461027474196410606noreply@blogger.com0tag:blogger.com,1999:blog-3611125483215405837.post-38829978071508948252019-01-21T01:41:00.002-08:002020-06-22T03:41:43.807-07:00Checkerboard cake<div style="text-align: center;"><br /></div>
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Looks fairly simple on the outside but cut into it and there is a checkboard centre.<div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje6kA6PdF4NONJjvePOzw2IC7AW8iRLFvsFZhLdfQxCYoT7p99J-SZ5YNv3QV7e2yL0ehERoTvZHi-zRwpYtSdkvFu8djatsTfUAfjUA3Vd4cxi_fEkE_s0frZW4_kVCQs9T5AM4TpjyYO/s320/20190113_092940.jpg" style="text-align: center;" /><br />
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You need to make four cakes. Two orange and two chocolate. For the chocolate start with a mix of 2 tbsp. cocoa powder, 1tsp coffee powder and 2 tbsp hot water.<br />
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Then add this to 225g self-raising flour, 225g butter and 225g caster sugar with 4 eggs, 25g ground almonds and 2 tbsp. milk.<br />
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Divide between two tins and bake for 30 minutes at 180 degrees C. <br />
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The orange cake has to same base except there is 40g of ground almonds and 2 tbsp. of orange extract (or juice if you don't have this) instead of the chocolate mix.<br />
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Allow cakes to cool and then put in the freezer for 20 minutes to firm. Then use two metal cutters to cut out rings from each cake.<br />
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Then reassemble the cake alternating the different types.<br />
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Sandwich and cover with chocolate ganache made by melting together 275g plain chocolate and 150g butter. Stir together and then and 150ml of double cream and allow this to firm up by chilling in the fridge until it is spreadable.<br />
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</div>Kent Biteshttp://www.blogger.com/profile/14461027474196410606noreply@blogger.com0tag:blogger.com,1999:blog-3611125483215405837.post-28246694079697863532019-01-21T01:32:00.003-08:002020-06-22T03:25:32.128-07:00Matzo balls<div class="separator" style="clear: both; text-align: center;">
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Fab in stews and soups.<br />
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2 1/2 tablespoons fat (preferably chicken fat skimmed off a roasting chicken)<br />
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2 eggs<br />
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3/4 cup matzo meal (approximately)<br />
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1 teaspoon salt<br />
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Healthy dash freshly ground black pepper<br />
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1/4 cup warm water<br />
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Beat the fat and eggs together. Add the warm water, seasoning and only enough matzo meal to form a thickened batter. You want to bind the batter, but not weigh it down with matzo meal. </div>
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Place in the refrigerator for a number of hours. I make them first thing in the morning for dinner.</div>
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One hour before serving, wet your hands with COLD water and shape into small balls.</div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Kent Biteshttp://www.blogger.com/profile/14461027474196410606noreply@blogger.com0tag:blogger.com,1999:blog-3611125483215405837.post-12272005239938334552018-06-11T03:31:00.002-07:002018-06-11T03:31:42.566-07:00Chocolate drizzle and honeycomb cake<div class="separator" style="clear: both; text-align: center;">
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My youngest wanted to enter a cake in the school summer fair and she decided on this. Looks very impressive but actually is suitable for a 10 year old to make so long as you help with the honeycomb.</div>
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Begin by making the cake layers. She did two vanilla and one chocolate layer (you can do malted using ovaltine rather than golden syrup in the sponge and icing).</div>
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She made one big batch of batter and then split it into two thirds and one thirds and continued. </div>
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Mix together 400g butter and 450g caster sugar until light and fluffy and then add in 6 eggs one at a time beating between each addition. Then add 450g plain flour and 4 tsp of baking powder. Add 100g of yoghurt (she used greek yohurt with honey). Then divide the mix - take out one third. Add to that third 25g cocoa powder and 100g dark melted chocolate (allow this to slightly cool before adding) and stir. To the remaining two thirds of the mix add 2 tsp vanilla extract and 2 tbsp golden syrup or maple syrup and stir.</div>
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Please the chocolate mix in a round 20cm spring based tin and split the vanilla one between two further tins (they need to be the same size). Bake for around 30 minutes at 180 degrees but keep checking. If they are not cooked through but getting quite brown put some foil on the top to stop it from browning further.</div>
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When cooked turn out too cool completed.</div>
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For the icing mix together 250g of butter and 325g icing sugar together with 3 tbsp golden syrup and 1 tsp vanilla extract until smooth. Then add another 325g icing sugar and 280g full fat cream cheese and whisk again. </div>
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To make the honeycomb put 200g caster sugar and 5 tbsp golden syrup in a pan over a medium heat. Do not stir it at all and just allow the sugar and syrup to melt and combine. When melted it will start to bubble. Watch carefully since it goes from caramel to burnt toffee quickly. After a minute or so bubbling add 2 tsp of bicarbonate of soda. This will bubble and is what creates the honeycomb. Stir as soon as you put it in and then pour onto a prepared baking tray lined with grease proof paper. Allow to flatten on the tray and leave for 30 mins to cool. When cold break into shards. If a child is making the cake this should be carefully watched/assisted.</div>
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When the cakes are cool you can assemble. Put a blob of icing on a board and put one of the vanilla cakes. then spread over a layer of icing and top with the chocolate cake. Then do the same and top with the vanilla cake. Cover the whole thing with a thin layer of icing. Don't worry if you see crumbs in this since this is the crumb layer. Put in the fridge for 30 mins to harden. Then put the remaining icing over it and smooth with a spatula and put in the fridge for 30 mins.</div>
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Finally you need the ganache layer. Heat 80g of double cream gently to bubbling and then pour over 100g dark chocolate in a bowl that is in small pieces. Mix it until it becomes smooth and allow to cool and thicken. You want it to be pouring consistency. Pour over the edge of the cake allowing it to drip down and then put the rest in the middle. Decorate with the shards and maltesers (cut some in half to show the honeycomb centre in line with the decorations).</div>
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<br />Kent Biteshttp://www.blogger.com/profile/14461027474196410606noreply@blogger.com0tag:blogger.com,1999:blog-3611125483215405837.post-71890766956719258602018-01-09T00:39:00.003-08:002018-01-09T00:39:55.981-08:00Breakfast of superherosOK not quite but this is packed full of goodness.<br />
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I make overnight oats with 1 cup of oats and 1 cup of milk and some nutmeg and cinammon. You can also add honey at this time. Mix and leave in the fridge overnight. In the morning I then heat it (we prefer it warm) and add extras to taste. I often add chia seeds before heating. I like it with plump sultanas but I have also started added matcha- this is an intense powder of green tea and claims to have a lot of health benefits including reducing inflammation and adding digestion and sleep. For this one I have added a green tea match and a turmeric matcha (this one is caffeine free).<br />
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It really does set you up for the day.<br />
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<br />Kent Biteshttp://www.blogger.com/profile/14461027474196410606noreply@blogger.com0tag:blogger.com,1999:blog-3611125483215405837.post-29120740421056705212018-01-09T00:36:00.005-08:002020-06-22T03:40:52.067-07:00Brownies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6D_X4J74rlaOx0kznz3rzm22ldiNBoiYvsDpSQ9e3KBJwS6Au5_S_RKPtypDxLzCUH7t-ZQuj3dBYLAriSiFYsHMlKsGsed427U_HQx5j-_mQWmKqqL-5MrrFmfNVgzERUlvistoyBPYR/s1600/20180108_105116.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6D_X4J74rlaOx0kznz3rzm22ldiNBoiYvsDpSQ9e3KBJwS6Au5_S_RKPtypDxLzCUH7t-ZQuj3dBYLAriSiFYsHMlKsGsed427U_HQx5j-_mQWmKqqL-5MrrFmfNVgzERUlvistoyBPYR/s320/20180108_105116.jpg" width="240" /></a>I've adapted a few recipes I've used before to come up with this one which created a lovely crisp top and soft centre. Went down well with a crowd of children.<br />
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Take 200g dark chocolate and 100g milk chocolate and 250g butter.<br />
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Melt together in a bowl in the microwave.<br />
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Meanwhile whisk together 4 large eggs, 100g self-raising flour, 50g cocoa powder (this can be reduced or removed if you want a less intense chocolate hit) and 250g caster sugar. Whisk for a few minutes so it gets frothy.<br />
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Put the mix in a lined tin. Mix in the cooled chocolate and bake at 180 degrees for about 40-45 minutes. Allow to cool slightly in the tin before taking out to cool fully.<br />
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<br />Kent Biteshttp://www.blogger.com/profile/14461027474196410606noreply@blogger.com0tag:blogger.com,1999:blog-3611125483215405837.post-47594637763821037212018-01-06T13:41:00.001-08:002018-01-06T13:41:24.236-08:00Baked olives and fetaThis is very simple but really changes some simple olives into something really special for nibbles.<br />
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Take a mix of red and black pitted olives. Spread in an ovenproof dish and sprinkle over some chilli flakes and fennel seeds. Crumble over some feta and drizzle with olive oil.<br />
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Bake at 200 degrees for about 12 minutes and serve either with bread cocktail sticks.<br />
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Kent Biteshttp://www.blogger.com/profile/14461027474196410606noreply@blogger.com0tag:blogger.com,1999:blog-3611125483215405837.post-2578192425269302772018-01-06T11:35:00.001-08:002018-01-06T13:41:35.746-08:00Cocktail sausagesFor parties you want small nibbles. I try and get small cocktail sausages but the local butchers often don't stock them all year. They passed on this great tip. Get your normal chipolata and pinch a third in from each end.<br />
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Where there is then a slack bit you can twist and you turn your sausage into three small ones. Snip and cook as normal.<br />
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<br />Kent Biteshttp://www.blogger.com/profile/14461027474196410606noreply@blogger.com0tag:blogger.com,1999:blog-3611125483215405837.post-7075295472649503782018-01-06T11:33:00.001-08:002020-06-22T03:30:59.534-07:00Mushroom and leek tarlets<div style="text-align: center;">
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Take a pack of ready rolled shortcrust pastry and cut out 12 rings with pastry cutters that are slightly bigger than a muffin tin hole.<br />
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Roll together the left over pastry and cut out two small stars.<br />
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Meanwhile heat some butter and fry gently one large leek without colouring it. Add 1 tbsp of caster sugar to caramelise it slightly.<br />
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Add some chopped garlic and 250g of mushrooms and some chopped sun dried tomatoes.<br />
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Fry gently until cooked and most liquid removed.<br />
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Put the pastry circles in the holes of a greased muffin tin.<br />
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Divide the mushroom mix between the pastry.<br />
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Top with some grated gruyere and a pastry star and brush with egg.<br />
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Bake at 200 degrees for about 15 minutes until golden.<br />
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<br />Kent Biteshttp://www.blogger.com/profile/14461027474196410606noreply@blogger.com0tag:blogger.com,1999:blog-3611125483215405837.post-79228158196599591852018-01-06T11:27:00.002-08:002018-01-09T00:14:35.701-08:00Lustre proseccoYou can buy a special product that gives your drinks a shimmer but also flavours them which I generally don't want (and is not really that cost effective)<br />
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Instead I experimented with some lustre powder I use in cake making and it worked just as well. The photos do not give it justice but what you need to do is put a tiny bit (tip of the end of a tsp) into a glass and add prosecco (or other drink of choice). It works best if you pour the drink over the powder rather than the other way round and then try and stir it. The photos do not really give the effect that it creates.<br />
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It gives a really nice sparkle with swirls of lustre through the drink. Very effective.<br />
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You can also put some lustre into ice cubes with some other ingredients (fruits and spices) and as it melts in the drink a lustre appears.Kent Biteshttp://www.blogger.com/profile/14461027474196410606noreply@blogger.com0tag:blogger.com,1999:blog-3611125483215405837.post-2269764271498226872018-01-06T11:17:00.003-08:002018-01-06T11:17:51.299-08:00Chocolate chiffon cake with salted caramel sauce<div class="separator" style="clear: both; text-align: center;">
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We love a good chocolate cake and I must admit this recipe beats most others I've tried. It is chocolatey and light at the same time. The lightness comes from the rising agent being the fluffed egg whites and the oil rather than butter. Great at a party since it is impressive but can be made in advance which is always a plus!<br />
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Begin with the cake- separate 7 eggs. When separating eggs I have three bowls. I crack the egg over one bowl and separate the white into it and then put the egg in another bowl. I then put the white into the third bowl and start again with the process with the first bowl. That way if you make a mistake with one egg and it doesn't separate properly you will have only done this with one egg rather than ruining the whole batch you have done so far.<br />
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Whisk together the 7 yolks, 125 ml of oil, 2 tsp vanilla bean paste of extract, 350g caster sugar and 200ml water.<br />
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Then add 50g cocoa powder and whisk again.<br />
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Then add 300g plain flour, 2 tsp bicarbonate soda and a tsp salt.<br />
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Whisk up the 7 egg white.<br />
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Combine this with the above mix until combined. Put in a large tin (23cm round or square) and then bag on a surface to get rid of any big air bubbles.<br />
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Bake at 160 degrees for an hour and 10 mins. Check after an hour that it is not too brown and cover with foil then if it is browning enough.<br />
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When baked remove from the oven and allow to cool for about 10 minutes and then cool fully on a rack.<br />
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While the cook is cooking make the ganache topping and the caramel.<br />
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For the salted caramel heat 250g brown sugar, 1/2 tsp of salt and 150g double cream until the sugar is melted and then boil for a few minutes.<br />
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Then pour into a cool bowl and cool completely. Beat 140g butter til fluffy and then add the cool sugar and beat. Refrigerate until needed.<br />
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For the ganache heat 250g double cream until nearly boiling.<br />
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Then add in 250g of finely chopped or grated dark chocolate (I did this in a food processor).<br />
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Stir until it is smooth and blended and then leave to cool and thicken until it is a spreadable consistency.<br />
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To assemble, cut the cake in half and fill with the two thirds of the caramel filling.<br />
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Top with the other half of the cake.<br />
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Top with the remaining third of the caramel.<br />
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Put the ganache in a piping bag with a star nozzle and pipe all over. Sprinkle with sea salt crystals.<br />
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I then painted it with gold lustre and gold stars.<br />
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Kent Biteshttp://www.blogger.com/profile/14461027474196410606noreply@blogger.com1tag:blogger.com,1999:blog-3611125483215405837.post-37551703582035026182018-01-06T10:50:00.003-08:002018-01-06T13:41:51.416-08:00Simple basil, tomato and mozzerellaNot really a recipe but an idea.<br />
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Just thread cherry plum tomatoes with basil and baby mozzerella balls onto a cocktail stick and serve!<br />
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Kent Biteshttp://www.blogger.com/profile/14461027474196410606noreply@blogger.com0tag:blogger.com,1999:blog-3611125483215405837.post-35570894977225071892018-01-06T10:49:00.000-08:002020-06-22T03:28:12.414-07:00Vegetarian sausage rolls (updated)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg28faEpGPR87fMyfUgC65UrLEfUVLp07mMVb-aOMB5nnC_TTPSEJauvAdDsqWKPr6Bc8vObQONiRuhyphenhyphenfg_qv5j9rNZVab6aFMxB8DKRZjPbrc4THq12juK9cZitDbvJshtDkO84Wqcqfy1/s1600/20180105_115417.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg28faEpGPR87fMyfUgC65UrLEfUVLp07mMVb-aOMB5nnC_TTPSEJauvAdDsqWKPr6Bc8vObQONiRuhyphenhyphenfg_qv5j9rNZVab6aFMxB8DKRZjPbrc4THq12juK9cZitDbvJshtDkO84Wqcqfy1/s320/20180105_115417.jpg" width="240" /></a>I have done these before but adapted the recipe and it was much better.<br />
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Take a roll of ready rolled pastry and roll out and cut into three lengthways.<br />
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Take 4 pieces of bread and turn into breadcrumbs.<br />
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In a processor chop up one onion, 180-200g cheddar cheese, 5 or 6 sun dried tomatoes, a small handful of fresh herbs and 3 tbsps of double cream. This will come together and actual look like a sausagemeat. Divide mix in three and make into long sausages and place in the middle of the three pastry strips.<br />
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Wrap each filling with pastry and flip over. Cut in diagonals and then give three snips on the top. Brush with egg and bake at 210 degrees for about 25 minutes.<br />
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Snip off any over spill of the filling to make them look neater.<br />
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Delicious hot or cold.<br />
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Kent Biteshttp://www.blogger.com/profile/14461027474196410606noreply@blogger.com0tag:blogger.com,1999:blog-3611125483215405837.post-19385924036809795762018-01-06T10:43:00.001-08:002020-06-22T03:37:04.539-07:00Chorizo and red pepper pinwheels<div style="text-align: center;">
<img alt="Bacon Puff Pinwheels Recipe — Eatwell101" src="https://encrypted-tbn0.gstatic.com/images?q=tbn%3AANd9GcTHtxiZLt08I28A022GAqIdfA-szjbSC4_awrgZhJL5mk9l6Q7b&usqp=CAU" /></div>
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Take a sheet of ready rolled puff pastry and spread with a red pepper pesto.<br />
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Cover with chorizo and chop over sun dried tomatoes.<br />
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Roll up the pastry and wrap in baking paper and cling film. Put in the fridge for an hour.<br />
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Slice it into rings and bake for about 25 minutes and 180 degrees.<br />
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<br />Kent Biteshttp://www.blogger.com/profile/14461027474196410606noreply@blogger.com0tag:blogger.com,1999:blog-3611125483215405837.post-55521650772112142032018-01-06T10:39:00.000-08:002018-01-06T10:39:47.643-08:00Appleberry mulled wineA bit of a twist to normal mulled wine.<br />
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Take 2 bottles of good quality red wine (for example a Merlot) and put in a pan together with a litre of cloudy apple juice. Add 115g caster sugar and a cinnamon stick broken in half together with 2 star anise. Add three sliced red apples. Heat through gently for about 15 minutes.<br />
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When warmed add a handful of frozen berries and 2 tbsp orange liquor (I used Cointreau).<br />
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<br />Kent Biteshttp://www.blogger.com/profile/14461027474196410606noreply@blogger.com0