pineapple upside down cake
canned pineapple 8 slices
glace cherries 6-8
brown sugar 4 tbsps
butter 2 tbsp
for the cake
butter 225 gms
caster sugar 200gms
eggs 4
flour 300 gms
baking powder 1 tsp
pinch of salt
pineapple syrup from the can 1/2 cup
vanilla essence a few drops
preheat oven to 200 C. in a pan melt the butter for the topping. remove from heat and stir in the brown sugar. In a spring form tin place the pineapple pieces at the base along with the cherries. pour over the butter and sugar mixture and spread evenly.
to make the cake, cream the butter and sugar until fluffy. add the eggs one at a time and continue beating after every addition until well combined. add the vanilla essence and combine well. then gradually add the sieved flour along with the baking powder and fold it in to combine well. then add the pineapple syrup and mixture well to get a smooth batter. gently spoon this mixture over the layer of pineapple pieces. place in the oven and bake for 25 to 30 minutes until skewer inserted comes out clean.
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Pineapple upside down cake:
Ingredients for base:
Butter 2 ounce
Brown sugar 2 ounce
Pineapple rings 6 to 8
Glazed cherries 6 to 8
Ingredients for cake:
Butter 6 ounce
Castor sugar 6 ounce
Flour 6 ounce
Baking powder ½ tsp
Eggs 3
Pineapple essence ½ tsp
Yellow color few drops
Pineapple syrup 2 tbsp
Method for base:
Melt butter and spread in a 8 inches round pan sprinkle brown sugar on it arrange pineapple slices and glaze cherry.
Method for cake:
1. Pre heat oven to 180 degree centigrade.
2. Sieve flour and baking powder thrice
3. Beat butter and sugar till light and fluffy add in 1 egg at a time and beat well
4. Add in essence and color fold in sieved flour and baking powder mixture along with pineapple syrup mix lightly pour over the prepared tin bake for 30 minutes over turn on a cake plate
Thursday, 20 December 2012
Very vanilla custard
Very vanilla custard
1 vanilla bean or 3/4 tsp vanilla essence
3 tbsps or 50 gms caster sugar
4 egg yolks
500 mls milk
50 mls cream
2 tsp cornflour
Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar).Whisk the yolks, sugar and corn flour together in a bowl until well blended.
Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. Pour the custard into a jug and serve at once. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.
1 vanilla bean or 3/4 tsp vanilla essence
3 tbsps or 50 gms caster sugar
4 egg yolks
500 mls milk
50 mls cream
2 tsp cornflour
Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar).Whisk the yolks, sugar and corn flour together in a bowl until well blended.
Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. Pour the custard into a jug and serve at once. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.
butter cookies
butter cookies
butter 8 oz
sugar 6 oz
flour 2 1/4 cups
vanilla essence 1 tsp
pinch of salt
1 egg yolk
beat the butter and sugar along with the salt and vanilla essence until smooth and creamy, then add the egg yolk and scrape the mixture from the sides and beat till well combined. now sieve in the flour and work the mixture into a dough. need the dough well for afew minutes. now on a floured surface roll the dough into a log and wrap in cling film and refridgerate for atleast 2 hours.
slice cookies and place onto a baking tray leaving atleast 1 to 11/2 inch between each cookie.
preheat oven to 220 C and bake the cookies for 10-12 minutes till jsut golden brown on the edges. cool on a wire rack. bake with caution this buttery cookies are heavenly
butter 8 oz
sugar 6 oz
flour 2 1/4 cups
vanilla essence 1 tsp
pinch of salt
1 egg yolk
beat the butter and sugar along with the salt and vanilla essence until smooth and creamy, then add the egg yolk and scrape the mixture from the sides and beat till well combined. now sieve in the flour and work the mixture into a dough. need the dough well for afew minutes. now on a floured surface roll the dough into a log and wrap in cling film and refridgerate for atleast 2 hours.
slice cookies and place onto a baking tray leaving atleast 1 to 11/2 inch between each cookie.
preheat oven to 220 C and bake the cookies for 10-12 minutes till jsut golden brown on the edges. cool on a wire rack. bake with caution this buttery cookies are heavenly
chicken manchurian
chicken manchurian
chicken boneless 250 gms cut into cubes
spring onion 2
green chillies 3 deseeded
egg 1 beaten
salt to taste
black pepper to taste
rice vinegar 1 tbsp
soy sauce 1/2 tbsp
corn flour 5-6 tbsp
oil to fry
for the sauce
chilli sauce 3 tbsp
tomato ketchup 5 tbsps
soy sauce 1 tsp
vinegar 1/2 tsp
ginger 1 inch stick chopped fine
garlic 3 cloves finely chopped
chicken stock 2 cups
salt
black pepper to taste
sugar 1/4 tsp
cornflour 1 tbsp mixed in water
marinate the chicken pieces in salt, pepper, vinegar and soysauce for atleast 30 minutes in the refridgerator. heat oil in a wok enought o deep fry the chicken. add the beaten egg and cornflour to the chicken and coat well. fry the the pieces of chicken, droppin 1 cube of the chicken at a time in the hot oil till golden brown. drain on a kitchen towel.
remove all oil from wok leaving just 1 tsp, place it back on the fire and add the ginger and garlic and saute for a minute then add the green chillies and fry for a minute then add the 2 cups of chicken stock and cook for 3-4 minutes now add the ketchup, chilli garlic, soy sauce and vinegar and stir well to combine season to taste and add the slurry of cornflour stirring constantly to thicken gravy. then add the chicken pieces and chopped green onion and cook for 2 minutes to heat the chicken through,
garnish with corriander leaves.
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chicken boneless 250 gms cut into cubes
spring onion 2
green chillies 3 deseeded
egg 1 beaten
salt to taste
black pepper to taste
rice vinegar 1 tbsp
soy sauce 1/2 tbsp
corn flour 5-6 tbsp
oil to fry
for the sauce
chilli sauce 3 tbsp
tomato ketchup 5 tbsps
soy sauce 1 tsp
vinegar 1/2 tsp
ginger 1 inch stick chopped fine
garlic 3 cloves finely chopped
chicken stock 2 cups
salt
black pepper to taste
sugar 1/4 tsp
cornflour 1 tbsp mixed in water
marinate the chicken pieces in salt, pepper, vinegar and soysauce for atleast 30 minutes in the refridgerator. heat oil in a wok enought o deep fry the chicken. add the beaten egg and cornflour to the chicken and coat well. fry the the pieces of chicken, droppin 1 cube of the chicken at a time in the hot oil till golden brown. drain on a kitchen towel.
remove all oil from wok leaving just 1 tsp, place it back on the fire and add the ginger and garlic and saute for a minute then add the green chillies and fry for a minute then add the 2 cups of chicken stock and cook for 3-4 minutes now add the ketchup, chilli garlic, soy sauce and vinegar and stir well to combine season to taste and add the slurry of cornflour stirring constantly to thicken gravy. then add the chicken pieces and chopped green onion and cook for 2 minutes to heat the chicken through,
garnish with corriander leaves.
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blue berry crumble cupcakes
blue berry crumble cupcakes
125 gms butter
3/4 cup granulated sugar
3 eggs
1 tsp vanilla extract
1/2 teaspoon grated lemon zest
1/2 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup blueberries canned or fresh
caster sugar for dusting
for the topping
granulated sugar 1/4 cup
brown sugar 1/3 cup
cinnamon 1/2 tsp
butter melted 1/2 cup
flour 1 1/3 cup
preheat oven to 180 C, prepare a baking tray with cupcake cups.
Cream the butter and sugar in the bowl with an electric beater for 4 to 5 minutes, until light.add the eggs 1 at a time and continue beating after every addition then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. fold in the flour mixture to the batter until combined. then fold in the blue berries. spoon the mixture into the cup cake cups. sprinkle the topping on top and bake in the oven for 15 to 20 minutes till skewer inserted comes out clean. cool in baking pan for 10 minutes and then cool completely on a wire rack. dust with caste sugar once cooled.
to make the topping combine the granulated sugar, brown sugar and cinnamon in a bowl. stir in the melted butter and then the flour. Mix well and set aside.
125 gms butter
3/4 cup granulated sugar
3 eggs
1 tsp vanilla extract
1/2 teaspoon grated lemon zest
1/2 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup blueberries canned or fresh
caster sugar for dusting
for the topping
granulated sugar 1/4 cup
brown sugar 1/3 cup
cinnamon 1/2 tsp
butter melted 1/2 cup
flour 1 1/3 cup
preheat oven to 180 C, prepare a baking tray with cupcake cups.
Cream the butter and sugar in the bowl with an electric beater for 4 to 5 minutes, until light.add the eggs 1 at a time and continue beating after every addition then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. fold in the flour mixture to the batter until combined. then fold in the blue berries. spoon the mixture into the cup cake cups. sprinkle the topping on top and bake in the oven for 15 to 20 minutes till skewer inserted comes out clean. cool in baking pan for 10 minutes and then cool completely on a wire rack. dust with caste sugar once cooled.
to make the topping combine the granulated sugar, brown sugar and cinnamon in a bowl. stir in the melted butter and then the flour. Mix well and set aside.
carrot cupcakes
carrot cupcakes
225 gm carrots, peeled and trimmed
handful of raisans
zest of 1 orange
2 eggs
100 gms caster sugar
50 gms dark brown sugar
120 gm butter softened at room temperature
1/2 tsp vanilla essence
1/2 tsp cinnamon powder
pinch of nutmeg powder
140 gms flour
1 tsp bicarb of soda
pinch of salt
preheat oven to 160 C (fan) or then 180 C and place paper cups in a couple of cupcake trays.
finely grate the carrot and drain off any liquid.combine the raisans and grated carrot in a bowl and using a wooden spoon push it to one side.
sift the flour and mix in a bowl with bi carb of soda, salt, nutmeg and cinnamon powder.
in another bowl beat the butter and sugars both brown and caster until creamy about 2 -3 minutes. add in one egg at a time into the mixture and continue beating. add the vanilla essence and orange zest.
gradually add the flour mixture to the butter mixture until well combined. now pour this batter into the bowl with grated carrots and using a wooden spoon mix them together until well combined.
carefully spoon the mixture in the prepared trays only 2/3rd full and bake in the oven for about 20 minutes until a skewer inserted in the center comes out clean. allow them to cool in the tray for 10 minutes and then cool completely on a wire rack. finish with orange cream cheese icing.
225 gm carrots, peeled and trimmed
handful of raisans
zest of 1 orange
2 eggs
100 gms caster sugar
50 gms dark brown sugar
120 gm butter softened at room temperature
1/2 tsp vanilla essence
1/2 tsp cinnamon powder
pinch of nutmeg powder
140 gms flour
1 tsp bicarb of soda
pinch of salt
preheat oven to 160 C (fan) or then 180 C and place paper cups in a couple of cupcake trays.
finely grate the carrot and drain off any liquid.combine the raisans and grated carrot in a bowl and using a wooden spoon push it to one side.
sift the flour and mix in a bowl with bi carb of soda, salt, nutmeg and cinnamon powder.
in another bowl beat the butter and sugars both brown and caster until creamy about 2 -3 minutes. add in one egg at a time into the mixture and continue beating. add the vanilla essence and orange zest.
gradually add the flour mixture to the butter mixture until well combined. now pour this batter into the bowl with grated carrots and using a wooden spoon mix them together until well combined.
carefully spoon the mixture in the prepared trays only 2/3rd full and bake in the oven for about 20 minutes until a skewer inserted in the center comes out clean. allow them to cool in the tray for 10 minutes and then cool completely on a wire rack. finish with orange cream cheese icing.
lemon and blueberry cake
lemon and blueberry cake
2 ¾ cup of flour
1 ½ teaspoons of baking powder
¼ teaspoon of baking soda
¼ teaspoon of salt
1 cup of unsalted butter, room temperature
1 ¾ cup of sugar
4 eggs
2 tablespoons of lemon juice
1 tablespoon of lemon zest
1 ½ teaspoons of vanilla extract
1 cup of buttermilk
½ cup sour cream
1 ½ cups of blueberries tossed in 1 tablespoon of flour
1/2 blueberries for garnish
Glaze:
1 ½ cups confectioner’s sugar
7 teaspoons of lemon juice
1 tablespoon of maple syrup (or corn syrup)
Lemon zest for garnish (optional)
Directions:
Heat oven to 350. Butter and flour a 12 inch Bundt pan. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In another large bowl, beat butter until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Add eggs, one at a time, and beat well after each addition. Add sour cream, lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in 3 additions, alternating with the buttermilk. Beat for 2 minutes on medium-high. Fold in blueberries. Spoon into prepared pan. Bake at 350 for 50 – 60 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around the edges of the pan. Turn out and cool completely.
For the glaze, in a small bowl, mix together confectioner’s sugar, lemon juice, limoncello and syrup until smooth. Drizzle over the top of the cake and let it roll down the sides.
2 ¾ cup of flour
1 ½ teaspoons of baking powder
¼ teaspoon of baking soda
¼ teaspoon of salt
1 cup of unsalted butter, room temperature
1 ¾ cup of sugar
4 eggs
2 tablespoons of lemon juice
1 tablespoon of lemon zest
1 ½ teaspoons of vanilla extract
1 cup of buttermilk
½ cup sour cream
1 ½ cups of blueberries tossed in 1 tablespoon of flour
1/2 blueberries for garnish
Glaze:
1 ½ cups confectioner’s sugar
7 teaspoons of lemon juice
1 tablespoon of maple syrup (or corn syrup)
Lemon zest for garnish (optional)
Directions:
Heat oven to 350. Butter and flour a 12 inch Bundt pan. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In another large bowl, beat butter until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Add eggs, one at a time, and beat well after each addition. Add sour cream, lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in 3 additions, alternating with the buttermilk. Beat for 2 minutes on medium-high. Fold in blueberries. Spoon into prepared pan. Bake at 350 for 50 – 60 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around the edges of the pan. Turn out and cool completely.
For the glaze, in a small bowl, mix together confectioner’s sugar, lemon juice, limoncello and syrup until smooth. Drizzle over the top of the cake and let it roll down the sides.
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