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18 December 2009 @ 06:07 pm
# 7  
Ⓟⓔⓒⓐⓝ Ⓑⓡⓞⓦⓝⓘⓔⓢ
from 'Blissful Brownies' - Marks & Spencer


INGREDIENTS [makes 20]

225g / 8oz unsalted butter [plus extra for greasing]
70g / 2½ oz plain chocolate
125g / 4½ oz plain flour
☐ ¾ tsp bicarbonate of soda
☐ ¼ tsp baking powder
55g / 2 oz pecan nuts
100g / 3½ oz demerara sugar [plus extra for decoration]
☐ ½ tsp almond extract
1 egg
1 tsp milk


INSTRUCTIONS

Preheat the oven to 180c / 350f / Gas Mark 4. Grease & line a 28x18 cm / 11x7 inch rectangular baking tin
Put the chocolate in a heatproof bowl set over a saucepan of gently simmering water and heat until the chocolate is melted. Meanwhile, stir together the flour, bicarbonate of soda and baking powder in a large bowl.
Finely chop the pecan nuts and set aside. In a separate bowl, cream together the butter and sugar, and then mix in the almond extract and the egg. Remove the chocolate from the heat and stir into the butter mixture. Add the flour mixture, milk and chopped nuts to the bowl and stir until well combined.
Spoon the mixture into the prepared baking tin and smooth it. Place the baking tin into the preheated oven and bake for roughly 30 minutes, or until firm to the touch (NOTE: it should still be a little soft in the centre). Remove from the oven and leave to cool completely. Decorate with the remaining sugar, cut into 20 squares and serve.




Many apologies for the lateness of this entry - been overloaded with university coursework and job stuff BUT I should be up and running more consistantly over the next couple of weeks

Tags: ,
 
 
Feeling :: coldcold
Listening to :: Interpol - No I in threesome
 
 
13 September 2009 @ 09:53 pm
# 6  
Ⓒⓗⓞⓒⓞⓛⓐⓣⓔ Ⓟⓡⓐⓛⓘⓝⓔ Ⓣⓡⓤⓕⓕⓛⓔⓢ
From 'Rachel's favourite food at home' by Rachel Allen

INGREDIANTS [makes about 40]

FOR THE PRALINE
100 g / 4 oz caster sugar
100 g /4 oz unpeeled almonds
FOR THE TRUFFLE
150 ml / 5fl oz single cream
225 g / 8 oz dark chocolate, chopped
1 tbsp whiskey/rum (*optional*)

INSTRUCTIONS
First, make the praline. Put a sheet of greaseproof paper on a baking tray. Place the sugar and almonds in a saucepan or a non-stick frying pan over a medium heat. Allow the sugar to caramelise slowly; do not stir the mixture, but you can swirl the pan IF the mixture is browning unevenly. Cook until all the sugar has caramelised to a rich, golden brown (the colour of whiskey). Pour the mixture onto the parchment paper and allow to cool completely; it will harden as it cools.
When it is cool, whiz it up in a food processor or place in a plastic bag and bash it with a rolling pin - you want to make it the texture of breadcrumbs. Store in a covered box or jar until needed; it will keep for months like this.
To make the truffles, place the cream in a saucepan and bring up to the boil. Add the chocolate, and the whiskey/rum if using. Stir until the chocolate has melted ad the mixture is smooth. Pour into a shallow pie dish and allow to cool and set. Then either roll into balls with wet hands, or scoop up with a melon baller or teaspoon (keep dipping it into hot water for easier scooping). Drop into a bowl or praline and toss to cover the chocolates completely.

 
 
Location :: Widnes, England
Feeling :: blankblank
Listening to :: The Academy Is... - The Test | Powered by Last.fm
 
 
13 September 2009 @ 09:12 pm
# 5  
Ⓢⓤⓜⓜⓔⓡ Ⓕⓡⓤⓘⓣ Ⓙⓐⓜ
from 'Rachel's favourite food at home' by Rachel Allen

INGREDIENTS [makes 2 x 400g/14oz jars]
400g / 14oz sugar
400g / 14oz summer fruits - a mixture of strawberries, raspberries, redcurrants, blackcurrants, blackberries, and blueberries (you can use frozen fruits)
Juice of 1 lemon


INSTRUCTIONS
Place the sugar in a heatproof bowl and pop in an oven for 10 minutes to heat up. You can also place the jars into the oven to warm, to prevent them cracking when the hot jam is poured into them.
Put a small plate in the freezer for testing the jam later on.
Place the fruit (which can be frozen) in saucepan with the lemon and heat up. Simmer for 3 minutes and crush most of the fruit with potato masher. Add the warm sugar, stir to dissolve and bring up to the boil. Boil for 3-4 minutes over a high heat, stirring regularly.
To test to see if the jam is cooked, take a spoonful of the jam, place it on the frozen plate and allow it to sit for a few seconds. The push your finger through the blob of jam - if the skin on top forms a wrinkle when pushed, it is cooked. Remove from heat immediately and our into sterilised jars or a bowl. A jam funnel is handy for this if you have one. Place lids on top. The jam will set as it cools.
 
 
Location :: Widnes, England
Feeling :: artisticartistic
Listening to :: Matt Duke - Sex And Reruns | Powered by Last.fm
 
 
09 September 2009 @ 06:02 pm
# 3  
Ⓡⓞⓒⓚⓘⓔ Ⓡⓞⓐⓓ Ⓑⓘⓣⓔⓢ
from 'Easy Chocolate' - M&S

INGREDIENTS [makes 18]
125g / 4½ oz Milk chocolate, broken into pieces
40g / 1½ oz mini marshmallows
25g / 1 oz chopped walnuts
25g / 1 oz dried apricots/glace cherries, chopped

INSTRUCTIONS
Line a baking tray with a sheet of baking paper
Put the chocolate in a large heatproof bowl, and melt the chocolate either in a microwave or over a saucepan of gently simmering water.
Stir the marshmallows, walnuts and apricots/cherries into the melted chocolate until well coated.
Put heaped teaspoons of the mixture onto the baking tray and leave overnight in the refrigerator or until set

.
 
 
Location :: Widnes, England
Feeling :: mellowmellow
Listening to :: Jason Mraz - Plane
 
 
07 September 2009 @ 10:07 pm
# 1  
ⓗⓞⓒⓞⓛⓐⓣⓔⓔⓐⓝⓤ
From " Easy Chocolate" - Marks & Spencer.


INGREDIENTS (makes 20 approx.)
❦ 300g /10½ oz Milk Chocolate
❦ 350g / 12 oz plain flour
❦ 1tsp baking powder
❦ 225g / 8 oz butter
❦ 350g / 12 oz soft light brown sugar
❦ 175g / 6 oz rolled oats
❦ 70g / 2½ oz chopped mixed nuts
❦ 1 egg, beaten
❦ 400g/14 oz canned condensed milk
❦ 70g / 2½ oz crunchy peanut butter


INSTRUCTIONS

☂ Preheat oven to 180 c / 350 f/ Gas Mark 4
☂ Finely chop the chocolate and set aside. Sift the flour and baking powder into a large bowl. Add the butter to the flour mixture and rub together using your fingertips until the mixture resembles breadcrumbs. Stir in the sugar, rolled oats and nuts.
☂ Put a quarter of the mixture into a bowl and stir in the chopped chocolate. Set aside.
☂ Stir the egg into the remaining mixture, then press into the base of a 30x20-cm/12 x 8-inch baking tin. Bake in the preheated oven for 15 minutes.
☂ After 15 minutes, mix the condensed milk and peanut butter together. Pour the mixture over the base and spread evenly. Then sprinkle the reserved chocolate mixture on top and press down lightly.
☂ Return to the oven for a further 20 minutes, until golden brown. Leave to cool in tin, then cut into squares.


Right, first entry is over with. Go me.

I'll try and post something every couple of days, but university might slow it all down.

 
 
Location :: Widnes, England
Feeling :: accomplishedaccomplished
Listening to :: Jonas Brothers - S.O.S