Apple cake. 2 apples π π peeled and cut into small pieces, let them soak in fresh lemon juice from 1 lemon π while making the dough and the custard. Custard 1 egg 15g of corn flour 50g sugar 250ml milk Beat in the pan on the top of cooker and make a custard. Add vanilla essence. When it thickens, let it cool down. Dough 2 eggs π₯ π₯ 200g flour 100g sugar 100 ml milk Pinch of salt π§ 1tbs baking powder Mix all the ingredients with the apples soaked in lemon juice and add the vanilla essence. Put baking paper into a tray (24-28cm ) and pour the dough mix into it. Then put the custard into a piping bag and pipe the custard in circles onto the cake. Preheat the oven to 180c . Bake for 30-35mins. I ended up with bit of lava in the middle which was delicious π
Vegetarian curry I never expected this to be so yummy. Thanks Nigella for the tip. Exploring different cultures watching travel documentaries and learning new recipes is my thing right now. This is so easy to make and doesn’t take long. Firstly for 4 portions, I chopped 1/2 butternut squash and 2 sweet potatoes and baked them until they were tender, it didn’t have to be completely soft. (20-30min @180c) I would say al dente because it was going to be cooked later in sauce until softened. In the meantime I prepared the curry sauce where I put 2 garlic cloves, 1 red onion or you can also use a pink shallot, turmeric (if you don't have fresh , use powder 1 tbs), 3cm long piece of ginger, a bunch of fresh coriander, and 3 small chillis. I blended all these ingredients. Then I cooked the paste in the pan, I added 1 can of coconut milk, which gave it a very smooth texture. Also a little bit of water, salt and pepper, 2 tbs of red chilli paste, 2 tbs of tamarind ...
Is someone’s birthday coming up?? I did not figure out how not to spill the chocolate, but who would care about extra of the chocolaty goodness on this yumi cake?? Jaffa cake is many peoples favourite, so why not make it bigger? Base - I made from my previous blog recipe ‘day and night hat cake.’ Jelly - I prepared the night before completing this lovely cake. For the orange jelly I used 100% natural orange juice and 2 spoons of orange marmalade to enhance the flavour. I was not sure how it will work out at first, but it was just perfect and it tasted exactly like a mini Jaffa cake. :-) As you see, I lined the bottom of the pot with a double layer of cling film, to make sure I don’t get into trouble while removing it. I would usually put a little bit of jam on the base with the icing, however on this occasion I’m using a layer of jelly with a thin spread of jam to fill the gaps. Of course I had to make sure the base was cold when I put the jelly on otherwise it would melt. Last th...
Hi. Nice fire and glass of wine here too (as you can imagine).
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