Monday, 24 March 2014

Mother's Day Flower Cake..!!

  • 250g butter, at room temperature
  • 3 teaspoons vanilla bean paste
  • 315g caster sugar
  • 4 eggs
  • 450g self-raising flour, sifted
  • 250ml (1 cup) buttermilk
  • 2 x 453g vanilla frosting
  • pink food colouring

Sugar syrup

  • 100g caster sugar
  • 125ml boiling water

Sugared rose petals

  • 1 egg white
  • 3-4 large fresh roses, petals separated 
  • 100g-215g caster suga
To make the sugared rose petals, lightly whisk the egg white in a bowl. Lightly brush the petals and reserved rosebud with egg white. Sprinkle with sugar and shake off excess. Transfer to a lined tray and set aside until dry.
Preheat oven to 180C. Grease a 20cm round cake pan. Line the base and side with baking paper
Use an electric beater to beat the butter, vanilla bean paste and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
Transfer mixture to a large bowl. Fold in flour and buttermilk until just combined. Spoon into prepared pan. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Cool in the pan for 5 minutes before turning onto wire rack to cool completely.
Meanwhile, to make the sugar syrup, stir the sugar and water in a small saucepan over medium heat for 3-5 minutes or until sugar dissolves. Set aside to cool
Use an electric beater to beat the frosting in a bowl until thick and spreadable. Beat in the food colouring, a few drops at a time, until you reach the desired colour.
Use a large knife to trim the top from the cake. Cut horizontally into 3 even layers. Place 1 cake layer on a cake stand or plate. Brush with some of the sugar syrup. Spread with a thin layer of frosting. Continue layering with sugar syrup, frosting and the remaining cake. Spread the remaining frosting over the top and side of the cake. Use a spatula to make furrows up the side of the cake.
Place the sugared rosebud on the centre of the cake. Decorate with sugared rose petals, layering in concentric circles, to represent an open rose!

Sunday, 9 March 2014

churros on the go

1/2 cup and 1/2 tablespoons of sugar
1 1/2 teaspoons ground cinnamon
1 cup water
few butter
1/2 teaspoon salt
2 Tablespoons plus 2 quarts vegetable oil, divided
1 cup of flour
Equipment: a cloth pastry bag or heavy-duty plastic pastry bag, a large star pastry tip

Mix the sugar with the cinnamon in a bowl.
In a small saucepan over medium heat, whisk together the water, the sugar, butter and few salt and 2 tablespoons vegetable oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour, mixing until it forms a ball.
Heat 4 spoons of vegetable oil in a large fry pan and set to the medium-high heat.
Transfer the dough to a cloth pastry bag with a large star tip.
Pipe the dough over the pot of oil to a length of about 4 inches, then using a sharp knife, cut it so it releases into the oil. Fry them until they're golden brown. Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then roll them in the cinnamon-sugar mixture. Serve the churros with the warm chocolate sauce
200 ml acqua
120 gr burro
100 gr zucchero
140 gr farina
un pizzico di sale
e un po' di zucchero di cannella
Occorrente: una sacca da dolci con bocchetta stellata

Scaldate l'acqua sul fuoco e aggiungeteci lo zucchero. Fatelo sciogliere e unite sale e burro. Subito dopo, sempre mescolando inserite la farina poco alla volta.
Spegnete il fuoco e lasciate intiepidire. Intanto in un pentolino alto fate scaldare l'olio e appena e' a temperatura riempite la sacca con l'impasto e spremetelo all'interno del pentolino cosi' da formare dei bastoncini lunghi 10 cm cad. Volendo potete anche formare dei cuori. Una volta dorati poggiarli su carta assorbente e quando freddi passarli nello zucchero di cannella.
Questi dolci spagnoli si possono anche farcire o passare su granelle di cioccolato e sono serviti spesso con la cioccolata calda o con una salsetta al mango o anche con una crema fatta con panna, latte condensato e zucchero di canna.

Tuesday, 4 March 2014

easy tasty... and bacon!!


smoky bacon
seasonings of your choice

1. first, on medium heat, fry bacon on a skillet until lightly browned on each side but still pliable. Make sure it doesn’t get crispy because it will continue to cook in the oven and it needs to be able to bend. Drain on paper towels and let cool.
2. Preheat the oven to 400˚F. line the muffin tins with bacon slices. Cover the bottom of the muffin cup by placing a chunk of the bacon.
3. Crack an egg into each cup. Sprinkle with herbs, salt, and pepper. Bake until set, about 15 minutes. Enjoy!!!

Friggere in una padella antiaderente, a fuoco basso e senza olio, le fette di bacon affumicato da entrambi i lati ma non farle increspare o vi sara' difficile piegarle. Toglierle dal fuoco e farle raffreddare su un foglio di carta da cucina.
Preriscaldate il forno a 180' e sistemare le fette di bacon attorno alla formina e come base sotto metterci un pezzetto.
Inserire le uova nel mezzo, salate e spruzzate con le erbette a vostro piacere. Cuocete in forno per 15 minuti.
Buon Appetito!!!

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