tag:blogger.com,1999:blog-1347798375781963162024-03-13T04:56:13.959+00:00Kyoko.B bakesI love baking and taking photos.
So, this blog is all about baking and, of course, food photography.Kyoko Beaumonthttp://www.blogger.com/profile/07496502454493544035noreply@blogger.comBlogger131125tag:blogger.com,1999:blog-134779837578196316.post-55983606633019993692022-05-07T10:48:00.000+01:002022-05-07T10:48:08.484+01:00Ginger and Cream cheese Cupcakes <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigtikIgDAlCHhuAZ-jhsR8dAJAC1HhnVQD0-C1-jjbK1P0UyI_KGcdmatIPwdtYseVOOhRe70Dn6gD05yhfIztcvrVx6V5jXVFGzSIWh4KCKck8ZeJQQq91xMA6-2G-XdSNcXykgrml1CF6-XgexClp3IFkXZM757fm_YcRRN63O6FcUQOBW5oU8t5/s1772/IMG_3341.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1772" data-original-width="1772" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigtikIgDAlCHhuAZ-jhsR8dAJAC1HhnVQD0-C1-jjbK1P0UyI_KGcdmatIPwdtYseVOOhRe70Dn6gD05yhfIztcvrVx6V5jXVFGzSIWh4KCKck8ZeJQQq91xMA6-2G-XdSNcXykgrml1CF6-XgexClp3IFkXZM757fm_YcRRN63O6FcUQOBW5oU8t5/s320/IMG_3341.jpeg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_M0LxnhWNFhD3_DYPkn5lWSmnY9O7khIEL9ppXLW8T0Oo2JuQ3UknSxmlTHwiV0eHZ8b7dbNRQ1lTsjxX1dOB9Jk4u96pb2ACHwTPxGMCNqoynSyXCdNGlTr-CofLrLeeqhLNmyRwrVk-r3dW7c7cNMKN0rC-72PwvHDvFSldu878cQ5pvkSk8Ix/s1772/IMG_3340.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1772" data-original-width="1772" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_M0LxnhWNFhD3_DYPkn5lWSmnY9O7khIEL9ppXLW8T0Oo2JuQ3UknSxmlTHwiV0eHZ8b7dbNRQ1lTsjxX1dOB9Jk4u96pb2ACHwTPxGMCNqoynSyXCdNGlTr-CofLrLeeqhLNmyRwrVk-r3dW7c7cNMKN0rC-72PwvHDvFSldu878cQ5pvkSk8Ix/s320/IMG_3340.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">I love ginger! This is a bit more than well-loved gingerbread as I used freshly grated "fresh ginger" for the cream cheese frosting. It gives more kick if you like the gingery flavour like I do. However, you can use the ginger syrup from the jar if you prefer a milder taste. it's up to you! :) </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">These little beauties are a lovely teatime treat. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;"><br /></span></div><p></p><p class="MsoNormal" style="color: #222222; margin: 0in 0in 0.0001pt;"><u><span lang="EN-GB"><span style="font-family: inherit;">Ingredients</span></span></u></p><div class="separator" style="clear: both; text-align: center;"><p class="MsoNormal" style="color: #222222; margin: 0in 0in 0.0001pt; text-align: start;"><u><span lang="EN-GB"><span style="font-family: inherit;"> </span></span></u></p><ul style="color: #222222; margin-bottom: 0in; margin-top: 0in; text-align: start;" type="disc"><li class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">100g butter</span></li><li class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">100g light brown soft sugar</span></li><li class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">125g golden syrup</span></li><li class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">50g treacle (or molasses)</span></li><li class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">150ml milk</span></li><li class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">1 large egg</span></li><li class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">20g chopped ginger from a jar of stem ginger in syrup</span></li><li class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">225g self-raising flour</span></li><li class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">1 tsp baking powder</span></li><li class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">2 tsp ground ginger</span></li><li class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">1½ tsp ground cinnamon</span></li></ul><p class="MsoNormal" style="color: #222222; margin: 0in 0in 0.0001pt; text-align: start;"><span style="font-family: inherit;">For the icing</span></p><ul style="color: #222222; margin-bottom: 0in; margin-top: 0in; text-align: start;" type="disc"><li class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">60g unsalted butter, at room temperature</span></li><li class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">175g icing sugar</span></li><li class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">1 tbsp ginger syrup from a jar of stem ginger in syrup (I used fresh grated from which I squeezed the juice)</span></li><li class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">60g mascarpone (or cream cheese)</span></li><li class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">Crystallised ginger, roughly chopped, to decorate (optional)</span></li></ul><p class="MsoNormal" style="color: #222222; margin: 0in 0in 0.0001pt; text-align: start;"><span lang="EN-GB"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="color: #222222; margin: 0in 0in 0.0001pt; text-align: start;"><u><span lang="EN-GB"><span style="font-family: inherit;">Method</span></span></u></p><p class="MsoNormal" style="color: #222222; margin: 0in 0in 0.0001pt; text-align: start;"><span lang="EN-GB"><span style="font-family: inherit;"> </span></span></p><ol start="1" style="color: #222222; margin-bottom: 0in; margin-top: 0in; text-align: start;" type="1"><li class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">Preheat the oven to 180ºC and line a 12-hole muffin tin with muffin cases.</span></li><li class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">Combine the butter, sugar, golden syrup and treacle in a small saucepan and heat until the butter has completely melted. Allow to cool for a few minutes, then stir in the milk and beat in the egg. Stir in the chopped ginger.</span></li><li class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">Place the flour, baking powder and spices into a large mixing bowl and mix to combine. Make a well in the centre and pour in the wet ingredients, then stir together, using a balloon whisk, until smooth.</span></li><li class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">Divide the mixture between the cake cases. Bake for 15-17 minutes, or until nicely risen and a skewer inserted comes out clean. Allow to cool completely before icing.</span></li><li class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">To make the icing, place all the ingredients into a mixing bowl or the bowl of a stand mixer. Beat for a few minutes until smooth. Pipe or use a teaspoon to decorate each cake and top with crystallised ginger, if liked.</span></li></ol></div><p><br /></p>Kyoko Beaumonthttp://www.blogger.com/profile/07496502454493544035noreply@blogger.com0tag:blogger.com,1999:blog-134779837578196316.post-69657483398495106352022-05-01T10:13:00.002+01:002022-05-01T13:32:01.387+01:00Japanese Cheesecake<p><span style="font-family: inherit;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUzUeuzcSI4u8WnvOP7Bh3k0UQt8TgX-bgVvE42Ru-3QoJjI0dyCYPv1PaNwzlsNT4uIouPq2NQqFNHAqIOuQoh78mrrhfSZX-ysYSxNlzLvGhpU-5QgUhmHiaAbbdXYq7kiSojXLFxl0_CdfokLmYqlfNoQikayN-C5gq28W11O5VgrmaoH8hYrt/s1440/71336489-8236-45EC-AF7B-1A6ED67EF6DD.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="409" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUzUeuzcSI4u8WnvOP7Bh3k0UQt8TgX-bgVvE42Ru-3QoJjI0dyCYPv1PaNwzlsNT4uIouPq2NQqFNHAqIOuQoh78mrrhfSZX-ysYSxNlzLvGhpU-5QgUhmHiaAbbdXYq7kiSojXLFxl0_CdfokLmYqlfNoQikayN-C5gq28W11O5VgrmaoH8hYrt/w409-h409/71336489-8236-45EC-AF7B-1A6ED67EF6DD.jpg" width="409" /></a></span></div><span style="font-family: inherit;"><br /></span><p></p><p><span style="font-family: inherit;">This Japanese cheesecake is nothing like any other cheesecake, but is very familiar to me. I was once hooked on this when I was a teenager. I had never thought in a million years that I could bake this, but here it is, I CAN. </span><span style="font-family: inherit;">It's a rather fiddly process as it is baked in the oven with a water-bath, but it's worth it. </span></p><p><span style="font-family: inherit;">It's light, fluffy and yet very moist. Awww, memory of Japan! </span></p><p><u><b><span style="font-family: inherit;">Ingredients</span></b></u></p><p><span style="font-family: inherit;">40g salted butter diced </span></p><p><span style="font-family: inherit;">80ml milk</span></p><p><span style="font-family: inherit;">170g full-fat soft cheese</span></p><p><span style="font-family: inherit;">140g caster sugar (30g for cheese mixture, 110g for egg white)</span></p><p><span style="font-family: inherit;">1/2 tsp vanilla extract</span></p><p><span style="font-family: inherit;">4 large eggs separated </span></p><p><span style="font-family: inherit;">40g plain flour </span></p><p><span style="font-family: inherit;">14g cornflour</span></p><p><span style="font-family: inherit;">1/2 tbsp lemon juice </span></p><p><span style="font-family: inherit;"><br /></span></p><p><u><b><span style="font-family: inherit;">Method</span></b></u></p><div style="color: #222222; line-height: 13pt; margin: 0in 0in 12pt 0.5in; text-align: left;"><span style="font-family: inherit;">1.<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span>Preheat the oven to 180°C, fan 160°C. Grease and line a deep 20cm diameter fixed-base tin, making sure that the baking paper forms a collar that stands at least 6cm above the rim of the tin. If you use a loose-base tin, wrap the tin with tinfoil so that the water won't get into the tin.<br /> <br />2.<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span>Put the butter, milk, soft cheese and 30g of the sugar in a microwave-safe bowl and place it in the microwave. Set for 1 minute, but check every 10 seconds and whisk the mixture until the butter has melted and you have a smooth mixture. Stir through the vanilla, remove from the microwave and let the mixture cool slightly.<br /> <br />3.<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span>Whisk the egg yolks together, then gently whisk these into the cheese mixture. Sift the flour and cornflour together, then gently whisk through the egg and soft cheese mixture, adding the lemon juice.<br /> <br />4.<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span>Put the egg whites into a free-standing mixer and whisk to soft peaks. Gradually add the remaining 110g sugar, whisking until you have a meringue-like mixture. Add a third of the egg white mixture to the soft cheese mixture and slowly fold through until you have no lumps of meringue. Repeat with another third of the egg whites. Now add the whisked mixture to the egg whites left in the mixer, folding until combined. Pour into the lined tin.<br /> <br />5.<span style="font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span>Sit the cheesecake tin in a large roasting tin and pour in boiling water to reach halfway up the sides. Carefully transfer to the oven and bake for 20 minutes, then reduce the oven temperature to 160°C, fan 140°C and bake for a further 30 minutes. The cheesecake should be double its original height and set, but still with a slight wobble. Turn off the oven but leave the cheesecake inside for 30 minutes. Remove from the oven and leave to cool completely in the tin. </span></div><div style="color: #222222; line-height: 13pt; margin: 0in 0in 12pt 0.5in; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWlVks2VQFBRL3-cqaOdP6VvMTnlFb9EpaZQ6sfwEN_o86MHVXPN0jH9omAGOpqh52ee8FaTVBsL4ZDPoTvdqnL4IwxxRoaM2l4-Jg_rJ6PNVQsvkYBV-TRYUwX1r1gBjayEbYqopTbcJg_HpJPacT_cNpmDuVmHk40zXnj_79MyugPzdLhl85ajsk/s3465/3D5E92DC-8E22-484E-9519-A3D68C0515F6.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3465" data-original-width="3465" height="465" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWlVks2VQFBRL3-cqaOdP6VvMTnlFb9EpaZQ6sfwEN_o86MHVXPN0jH9omAGOpqh52ee8FaTVBsL4ZDPoTvdqnL4IwxxRoaM2l4-Jg_rJ6PNVQsvkYBV-TRYUwX1r1gBjayEbYqopTbcJg_HpJPacT_cNpmDuVmHk40zXnj_79MyugPzdLhl85ajsk/w465-h465/3D5E92DC-8E22-484E-9519-A3D68C0515F6.jpeg" width="465" /></a></div><br /><span style="font-family: inherit;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpR-RzBcbwlFn0GnQkwkkoHpG8XJ1ZOIZeJxFxb0lquGcNxg4ukq0EzmmWJ2ZLJ-Qrs38meixoDeYSfpPZ6SXaJeCD4ynHlHHSrYKcrWrLB88B-agY5ooE7CKPIPTvjNwDQGQZ7v0JssFWoRKnWPM_f3aAcPnYjc9UahVTGnJCMK2adlhaqtWXcoHO/s1440/B04D99CB-C586-4015-BCF2-BA83FBA8A268.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1439" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpR-RzBcbwlFn0GnQkwkkoHpG8XJ1ZOIZeJxFxb0lquGcNxg4ukq0EzmmWJ2ZLJ-Qrs38meixoDeYSfpPZ6SXaJeCD4ynHlHHSrYKcrWrLB88B-agY5ooE7CKPIPTvjNwDQGQZ7v0JssFWoRKnWPM_f3aAcPnYjc9UahVTGnJCMK2adlhaqtWXcoHO/s320/B04D99CB-C586-4015-BCF2-BA83FBA8A268.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUeEIpcr6aHatFlwwAVvimVMh2PhqLpLqtib-VhuXZ7f-hem8OX4sk-FQ0V14bsjzzXBMoRBOwQKKa_lnd9dkg7bSKpakDbRnVSN8LgJ5b82V9pPVsoFO7PJ2SRCbMO3vy96xifmsAfHvKUbU6WSq-myPAHtwhsyPvD4L6txGqN-O1eMlEJqY1v9Id/s1644/Japanese%20Cheesecake.tiff" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="694" data-original-width="1644" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUeEIpcr6aHatFlwwAVvimVMh2PhqLpLqtib-VhuXZ7f-hem8OX4sk-FQ0V14bsjzzXBMoRBOwQKKa_lnd9dkg7bSKpakDbRnVSN8LgJ5b82V9pPVsoFO7PJ2SRCbMO3vy96xifmsAfHvKUbU6WSq-myPAHtwhsyPvD4L6txGqN-O1eMlEJqY1v9Id/w603-h255/Japanese%20Cheesecake.tiff" width="603" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Kyoko Beaumonthttp://www.blogger.com/profile/07496502454493544035noreply@blogger.com0tag:blogger.com,1999:blog-134779837578196316.post-79951909613140667362020-06-16T19:36:00.002+01:002020-06-16T20:15:44.535+01:00Non-Yeast Easy Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-stZe9xGGcxs/XukNxLDdTNI/AAAAAAAAK7Q/mq76dAPY_fg6gKrLxfggH97GS5Hz4kQcgCNcBGAsYHQ/s1600/3D1BB35C-4534-4140-9A11-C208B64C7B4F.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1593" data-original-width="1600" height="318" src="https://1.bp.blogspot.com/-stZe9xGGcxs/XukNxLDdTNI/AAAAAAAAK7Q/mq76dAPY_fg6gKrLxfggH97GS5Hz4kQcgCNcBGAsYHQ/s320/3D1BB35C-4534-4140-9A11-C208B64C7B4F.jpg" width="320" /></a></div>
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<span style="font-family: inherit;">Since the Lockdown started, one of the difficult things is getting yeast!</span></div>
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<span style="font-family: inherit;">Supermarkets don't seem to be able to catch up with the home-bakers' demands. I normally bake pizza with yeast dough, but don't have any yeast in my cupboard. </span></div>
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<span style="font-family: inherit;">So I baked without it. Basically, it's a kind of soda bread dough but it has a light fluffy texture. Enjoy your pizza and stay safe. :) </span></div>
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<span style="font-family: inherit;"><b><u><span style="font-size: 12pt;">Non-Yeast Easy Pizza (for two </span>hungry</u></b><span style="font-size: 12pt;"><b><u> people)</u></b><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><b>For the toppings</b><o:p></o:p></span></div>
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<li class="MsoNormal" style="font-size: 12pt; margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">Tomato paste</span></li>
<li class="MsoNormal" style="font-size: 12pt; margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">200g/7oz mozzarella mozzarella (or any other cheese), torn into pieces, for topping<o:p></o:p></span></li>
<li class="MsoNormal" style="font-size: 12pt; margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">Fresh basil<o:p></o:p></span></li>
<li class="MsoNormal" style="font-size: 12pt; margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">Chorizo (optional)</span></li>
<li class="MsoNormal" style="font-size: 12pt; margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">Mushrooms (Optional)</span></li>
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<span style="font-family: inherit;"><b>For the dough</b><o:p></o:p></span></div>
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<li class="MsoNormal" style="font-size: 12pt; margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">200g self-raising flour, plus extra for dusting<o:p></o:p></span></li>
<li class="MsoNormal" style="font-size: 12pt; margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">½ tsp baking powder<o:p></o:p></span></li>
<li class="MsoNormal" style="font-size: 12pt; margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">1 tsp dried mixed herbs</span></li>
<li class="MsoNormal" style="font-size: 12pt; margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">¼ tsp salt</span><span style="font-family: Calibri;"><o:p></o:p></span></li>
<li class="MsoNormal" style="font-size: 12pt; margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">200g/10½oz natural yoghurt <o:p></o:p></span></li>
<li class="MsoNormal" style="font-size: 12pt; margin: 0in 0in 0.0001pt;"><span style="font-family: inherit;">10ml olive oil, plus drizzling<o:p></o:p></span></li>
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<span style="font-family: inherit;"><b>Method</b></span></div>
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<li><span style="font-size: 12pt;"><span style="font-family: inherit;">Preheat the oven to 220C/200C Fan and put two baking trays in to heat.</span></span></li>
<li><span style="font-family: inherit;">To make the dough, combine the flour, baking powder, herbs and salt in a bowl and make a well in the middle. Pour in the yoghurt and olive oil and stir with a fork to combine. When the mixture forms a rough dough, turn out onto a lightly floured work surface and knead to form a smooth ball.</span></li>
<li><span style="font-family: inherit;">Carefully remove the hot baking trays from the oven and lay the pizza bases on top. Bake for 3-4 minutes until beginning to rise then remove from the oven.</span></li>
<li><span style="font-family: inherit;">Turn the pizza bases over and bake another 3 minutes.</span></li>
<li><span style="font-family: inherit;">Top with the tomato paste. Scatter the mozzarella over the top. Add your chosen toppings. Season with black pepper, sprinkle over a pinch of herbs and drizzle some olive oil. Then return to the oven. Bake for 5 minutes until the bases are crisp and the cheese is bubbling.</span></li>
<li><span style="font-family: inherit;">Serve with sprinkled fresh basil.</span></li>
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Kyoko Beaumonthttp://www.blogger.com/profile/07496502454493544035noreply@blogger.com0tag:blogger.com,1999:blog-134779837578196316.post-46950141468365583872017-12-17T14:59:00.001+00:002017-12-17T20:34:04.727+00:00Very Merry Christmassy Muffins <div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-QyoQ0CYWtMc/WjaFadfQSpI/AAAAAAAAKcc/a1CzF7rcPQobuLQEt8yvqKpQWPjRTs-yACLcBGAs/s1600/File%2B17-12-2017%252C%2B14%2B51%2B43.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://4.bp.blogspot.com/-QyoQ0CYWtMc/WjaFadfQSpI/AAAAAAAAKcc/a1CzF7rcPQobuLQEt8yvqKpQWPjRTs-yACLcBGAs/s640/File%2B17-12-2017%252C%2B14%2B51%2B43.jpeg" width="640" /></a></div>
<br />
This is a very easy and satisfying muffin recipe which you can enjoy anytime of the year.<br />
However, somehow, the flavour of almond, orange and dried fruit creates a very Christmassy aroma.<br />
It's a great treat coming back from a brisk wintry walk to have these with a warm drink of coffee, tea or even mulled wine. :)<br />
These are best as they are still warm. But they can be reheated by oven or microwave.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-BgCdT3xUijw/WjaFlZYNuYI/AAAAAAAAKcg/SqZ9neOYiAMmiSCqbALb_9B-eu-VwSI0wCEwYBhgL/s1600/File%2B17-12-2017%252C%2B14%2B53%2B08.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1483" data-original-width="1600" height="370" src="https://4.bp.blogspot.com/-BgCdT3xUijw/WjaFlZYNuYI/AAAAAAAAKcg/SqZ9neOYiAMmiSCqbALb_9B-eu-VwSI0wCEwYBhgL/s400/File%2B17-12-2017%252C%2B14%2B53%2B08.jpeg" width="400" /></a></div>
<br />
<span style="font-family: inherit;">Ingredients (for 10 muffins) </span><br />
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<div class="section" style="background-color: rgb(100.000000%, 100.000000%, 100.000000%);">
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<div class="column">
<ul>
<li><span style="font-family: inherit;">1 egg</span></li>
<li><span style="font-family: inherit;">60ml of veg oil </span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">125ml of milk</span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">100g caster sugar </span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">200g self-raising flour </span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">75g dried cranberries </span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">75g raisins</span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">50g of mixed peel </span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">Zest of half an orange</span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">1/2 tsp of almond extract </span></li>
</ul>
<ul>
<li><span style="font-family: inherit;">A handful of flaked almonds </span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
<br /></div>
<span style="font-family: inherit;">Method</span><br />
<ol>
<li><span style="font-family: inherit;">Preheat the oven to 180°C and line a muffin tray with 10 cases.</span></li>
<li><span style="font-family: inherit;">Whisk the egg until it is well combined, then add milk, oil and sugar and continue to whisk.</span></li>
<li><span style="font-family: inherit;">Using a sieve, add the self-raising flour, cranberries, raisins, mixed peel, orange zest and almond
extract to the egg and gently mix in.</span></li>
<li><span style="font-family: inherit;">Pour the batter into cases and top with some flaked almonds. Then bake for around 20 minutes
until they have risen and are lightly golden.</span></li>
<li><span style="font-family: inherit;">Allow them to cool and then dust the top of the muffins with some icing sugar.</span><span style="font-family: inherit;"> </span></li>
</ol>
<div>
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<a href="https://4.bp.blogspot.com/-haW5rnbcCY4/WjbDNTy1NiI/AAAAAAAAKcw/To2DcTA_9bA2FFfReVMBE-jPSIX1Z69cgCLcBGAs/s1600/IMG_3472.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://4.bp.blogspot.com/-haW5rnbcCY4/WjbDNTy1NiI/AAAAAAAAKcw/To2DcTA_9bA2FFfReVMBE-jPSIX1Z69cgCLcBGAs/s640/IMG_3472.jpg" width="480" /></a></div>
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Kyoko Beaumonthttp://www.blogger.com/profile/07496502454493544035noreply@blogger.com0tag:blogger.com,1999:blog-134779837578196316.post-5838918509253343312017-12-11T19:25:00.000+00:002017-12-12T09:13:38.260+00:00Incredibly Rich Chocolate Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-k2vEX1s5SBE/Wi7avuSBD2I/AAAAAAAAKcE/vNy2BPHFZ7kNIbHvnN-6V3u5s2-VU_ZEACLcBGAs/s1600/IMG_3084%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1511" height="640" src="https://1.bp.blogspot.com/-k2vEX1s5SBE/Wi7avuSBD2I/AAAAAAAAKcE/vNy2BPHFZ7kNIbHvnN-6V3u5s2-VU_ZEACLcBGAs/s640/IMG_3084%2B%25281%2529.jpg" width="604" /></a></div>
<br />
<span style="font-family: inherit; text-align: center;">Yes, this is a very rich indulgent chocolate tart to impress your guests.</span><br />
<span style="font-family: inherit;">However, it's so </span>easy to make. You can even take a short cut using shop bought pastry.<br />
Sprinkle sea salt to give the tart an extra special intense flavour.<br />
<a href="https://3.bp.blogspot.com/-ZYZzlUcmzlg/Wi7azBjq82I/AAAAAAAAKcI/ERWpyGHf5RIk9jRf8aFTWs3VFV0YdCIgwCEwYBhgL/s1600/IMG_3090.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1507" height="400" src="https://3.bp.blogspot.com/-ZYZzlUcmzlg/Wi7azBjq82I/AAAAAAAAKcI/ERWpyGHf5RIk9jRf8aFTWs3VFV0YdCIgwCEwYBhgL/s400/IMG_3090.jpg" width="376" /></a><a href="https://3.bp.blogspot.com/-ZYZzlUcmzlg/Wi7azBjq82I/AAAAAAAAKcI/ERWpyGHf5RIk9jRf8aFTWs3VFV0YdCIgwCEwYBhgL/s1600/IMG_3090.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a>Just enjoy. ;)<b style="text-align: center;"></b><br />
<span style="font-family: inherit;"><br /></span>
<br />
<div class="MsoNormal">
<span style="font-family: inherit;"><b>Ingredients (</b><span style="mso-bidi-font-weight: bold;">for
20cm pie dish)</span><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><b>For the pastry </b></span></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: inherit; text-indent: -0.25in;">150g plain flour, plus extra for dusting</span></li>
<li><span style="font-family: inherit; text-indent: -0.25in;">125g chilled unsalted butter, cubed</span></li>
<li><span style="font-family: inherit; text-indent: -0.25in;">25g caster sugar</span></li>
<li><span style="font-family: inherit; text-indent: -0.25in;">1 tbsp</span> water</li>
</ul>
<br />
<div class="MsoListParagraphCxSpLast" style="mso-list: l2 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span style="mso-list: Ignore;">·<span style="font-stretch: normal; font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span><span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;">For the chocolate filling</span></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: inherit;"><br /></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li><span style="font-family: inherit;">200 ml double cream</span></li>
<li><span style="font-family: inherit;">1tsp caster sugar </span></li>
<li><span style="font-family: inherit;">A pinch of fine sea salt </span></li>
<li><span style="font-family: inherit;">25g unsalted butter, softened </span></li>
<li class="MsoNormal" style="mso-list: l3 level1 lfo3; tab-stops: list .5in;"><span style="mso-bidi-font-weight: bold;"><span style="font-family: inherit;">150g 70% cocoa chocolate, broken into
small pieces </span></span></li>
<li class="MsoNormal" style="mso-list: l3 level1 lfo3; tab-stops: list .5in;"><span style="font-family: inherit;">30ml whole milk</span></li>
</ul>
<div class="MsoNormal" style="text-indent: .25in;">
<span style="mso-bidi-font-weight: bold;"><span style="font-family: inherit;">Some sea salt flakes to </span>decorate<span style="font-family: inherit;"> <o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: inherit;"><u><b>Making the pastry:</b></u></span></span></div>
<div class="MsoNormal">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: inherit;"><br /></span></span></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li><span style="font-family: inherit;">In a large bowl, rub together
the flour and butter with your fingertips until it resembles breadcrumbs
(or use a food processor). Stir in the sugar. Add the water and work the
mixture with a fork, bringing it together to form a soft dough.
</span></li>
<li><span style="font-family: inherit;">Turn out on to a lightly-floured
work surface and shape into a disc. Wrap in cling film. Chill for 1 hour.
</span></li>
<li><span style="font-family: inherit;">On a lightly-floured surface,
roll out the chilled dough until 5mm (1/4in) thick. Carefully transfer to a
20cm (8in) tart tin. Press the dough into the tin, trim the edges and
patch up any holes with excess dough. Chill for 30 mins.
</span></li>
<li><span style="font-family: inherit;">Preheat the oven to 180°C,
fan 160°C.
</span></li>
<li><span style="font-family: inherit;">Line the tart shell with foil
and fill with blind baking weights or dried beans. Bake for 20 minutes,
remove the weights and foil, and bake for a further five minutes. Leave the
pastry to cool completely.</span></li>
</ol>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB" style="mso-ansi-language: EN-GB;"><span style="font-family: inherit;"><u><b>Making the
chocolate filling:</b></u></span></span></div>
<div class="MsoNormal">
</div>
<ol>
<li><span style="font-family: inherit; text-indent: -0.25in;">Put the cream, sugar and salt in a pan and bring
to the boil. Remove as soon as the mixture boils up. Off the heat, add the
butter and chocolate. Stir until blended.</span></li>
<li><span style="font-family: inherit; text-indent: -0.25in;">Take a couple of minutes to cool the mixture, then
stir in the milk. Keep stirring till shiny. Pour into the tart shell and leave
at room temperature for 2 hours to set.</span></li>
<li><span style="font-family: inherit; text-indent: -0.25in;">Sprinkle some sea salt flakes. </span></li>
</ol>
<div style="text-indent: -24px;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-vH1TTlxaf8E/Wi7a5XNda7I/AAAAAAAAKcM/Fkd9q4_Ca3UpcotEoUFXjgzEiJN7UmxygCEwYBhgL/s1600/IMG_3096.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1267" height="640" src="https://1.bp.blogspot.com/-vH1TTlxaf8E/Wi7a5XNda7I/AAAAAAAAKcM/Fkd9q4_Ca3UpcotEoUFXjgzEiJN7UmxygCEwYBhgL/s640/IMG_3096.jpg" width="506" /></a></div>
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<o:p></o:p></div>
Kyoko Beaumonthttp://www.blogger.com/profile/07496502454493544035noreply@blogger.com0tag:blogger.com,1999:blog-134779837578196316.post-7687386269623304722017-11-21T16:06:00.000+00:002017-11-21T18:40:10.542+00:00Chocolate Meringue Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-KVklmi1u5gM/WhRKZ02r4jI/AAAAAAAAKa4/bKqis4VVQ1Eep_DUulUaL9W0xcdzknlNACLcBGAs/s1600/File%2B21-11-2017%252C%2B15%2B41%2B40.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://4.bp.blogspot.com/-KVklmi1u5gM/WhRKZ02r4jI/AAAAAAAAKa4/bKqis4VVQ1Eep_DUulUaL9W0xcdzknlNACLcBGAs/s640/File%2B21-11-2017%252C%2B15%2B41%2B40.jpeg" width="640" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
This is my updated classic Chocolate Meringue Pie.<br />
I very much enjoyed the chocolate meringue pie which my friend baked as the finale of her Sunday lunch that she invited me to. For me, it was the first time that I tasted the velvety chocolate filling with a crunchy but "melting in your mouth" meringue combination. I just loved it.<br />
Apparently, that was her mum's classic "Sunday dinner pudding" which she often requested when she was little. I realise how clever the recipe is as whole eggs are used in different components of one pudding.<br />
No waste.<br />
I was inspired by this lovely flavour and texture combo, so I created this even more chocolaty pie.<br />
Chocolate pastry gives the pie a more sophisticated flair.<br />
<br />
<b>Ingredients</b><br />
<br />
<div class="MsoNormal" style="margin-left: .25in;">
<b style="mso-bidi-font-weight: normal;"><span style="color: blue; font-family: inherit;">Chocolate Pastry: </span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<b style="mso-bidi-font-weight: normal;"><span style="color: blue; font-family: inherit;"><a href="https://2.bp.blogspot.com/-WqO7BpW4u1k/WhRKfQ7iELI/AAAAAAAAKbA/9m37FeigT4MlhBrm5V3DfW5rt1kfycPRwCEwYBhgL/s1600/File%2B21-11-2017%252C%2B15%2B42%2B53.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1409" height="400" src="https://2.bp.blogspot.com/-WqO7BpW4u1k/WhRKfQ7iELI/AAAAAAAAKbA/9m37FeigT4MlhBrm5V3DfW5rt1kfycPRwCEwYBhgL/s400/File%2B21-11-2017%252C%2B15%2B42%2B53.jpeg" width="351" /></a></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="color: blue; font-family: inherit;"><o:p></o:p></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: inherit;">120 g <span style="mso-bidi-font-weight: bold;">plain
flour</span><o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: inherit;">15 g <span style="mso-bidi-font-weight: bold;">cocoa
powder</span><o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: inherit;">20 g <span style="mso-bidi-font-weight: bold;">icing
sugar</span><o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: inherit;">pinch of salt<o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: inherit;">60 g <span style="mso-bidi-font-weight: bold;">butter</span>,
diced<o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: inherit;">4–5 teaspoons <span style="mso-bidi-font-weight: bold;">cold water</span></span><b><o:p><span style="font-family: inherit;"> </span></o:p></b></li>
</ul>
<div class="MsoNormal" style="margin-left: .25in;">
<b style="mso-bidi-font-weight: normal;"><span style="color: blue; font-family: inherit;">Chocolate Filling:<o:p></o:p></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: inherit;">3 egg yolks <o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: inherit;">110 g <span style="mso-bidi-font-weight: bold;">caster sugar </span><o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: inherit;">3 Tablespoons <span style="mso-bidi-font-weight: bold;">cocoa powder</span>, sifted<o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: inherit;">1 Tablespoon <span style="mso-bidi-font-weight: bold;">cornflour</span><o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: inherit;">pinch of salt<o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: inherit;">300ml <span style="mso-bidi-font-weight: bold;">milk</span><o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: inherit;">1 teaspoon <span style="mso-bidi-font-weight: bold;">vanilla extract</span><o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: inherit;">Orange zest (optional)</span></li>
</ul>
<div class="MsoNormal" style="margin-left: .25in;">
<b style="mso-bidi-font-weight: normal;"><span style="color: blue; font-family: inherit;">Meringue:<o:p></o:p></span></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: inherit;">3 egg whites<o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: inherit;">150g caster sugar</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: inherit;">1 teaspoon lemon juice<o:p></o:p></span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: inherit;">1 teaspoon cornflour</span><span style="font-family: inherit;"> </span></li>
</ul>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: inherit;">40 g <span style="mso-bidi-font-weight: bold;">dark
chocolate</span>, grated, plus extra to decorate (optional)<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><b><span style="color: red;">Make</span><span style="color: red;"> the pastry</span>: </b></span></div>
<div class="MsoNormal">
</div>
<ol>
<li><span style="font-family: inherit;">Add the flour, cocoa, sugar and butter to a large
bowl, then rub in with your fingertips or an electric mixer until you have fine
crumbs. </span></li>
<li><span style="font-family: inherit;">Mix in enough water to form a soft but not sticky dough. Roll out on a
floured surface to fit a fluted loose-bottomed tart tin, 20 cm in diameter, 5
cm deep. (I used two small tart dishes: 13</span> cm in diameter, 3.5 cm deep)</li>
<li><span style="font-family: inherit;">Prick the base with a fork and chill for 15 minutes. Bake the tart
blind for 10 minutes in a preheated </span><b style="font-family: inherit;">180°C
fan oven</b><span style="font-family: inherit;">. Remove the paper and beans and bake for a further 5 minutes.</span></li>
</ol>
<br />
<div class="MsoNormal">
<span style="font-family: inherit;"><b><span style="color: red;">Make the
Chocolate Filling</span></b><b>:</b> </span></div>
<div class="MsoNormal">
</div>
<ol>
<li><span style="font-family: inherit;">Whisk the egg yolks, sugar, cocoa powder and
cornflour together in a large bowl. </span></li>
<li><span style="font-family: inherit;">Pour the milk into a saucepan and bring to
the boil. </span></li>
<li><span style="font-family: inherit;">Gradually whisk the hot milk into the egg yolk mixture and then pour
it back into the saucepan, whisking constantly until it thickens. Stir in the
vanilla, (and zest of orange if you prefer) then pour into the tart case.</span></li>
</ol>
<br />
<div class="MsoNormal">
<span style="font-family: inherit;"><b><span style="color: red;">Make the
Meringue</span></b><b>: </b></span></div>
<div class="MsoNormal">
</div>
<ol>
<li><span style="font-family: inherit;">Whisk</span><span style="font-family: inherit;"> the egg whites and lemon juice until stiff, then
gradually whisk in the remaining sugar until it has all been added. </span></li>
<li><span style="font-family: inherit;">Add cornflour
and keep whisking until the meringue is very thick. </span></li>
<li><span style="font-family: inherit;">Then fold in the
grated chocolate for a chocolatey meringue (optional).</span></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-fQjT_x8vtyE/WhRyBv5BYMI/AAAAAAAAKbM/ocPWf49nk74a8z6ie2jKXt-wpACMIBTrwCLcBGAs/s1600/File%2B21-11-2017%252C%2B18%2B28%2B55.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1570" height="320" src="https://1.bp.blogspot.com/-fQjT_x8vtyE/WhRyBv5BYMI/AAAAAAAAKbM/ocPWf49nk74a8z6ie2jKXt-wpACMIBTrwCLcBGAs/s320/File%2B21-11-2017%252C%2B18%2B28%2B55.jpeg" width="314" /></a></div>
<br />
<div class="MsoNormal">
<span style="font-family: inherit;">Spoon the meringue over the
pie, shape into swirls, then <b style="mso-bidi-font-weight: normal;">bake at
140°C</b>, for 40 minutes until the meringue is slightly golden and crispy on top. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Cool slowly in
the oven by leaving the oven door ajar at least for one hour. </span></div>
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<span style="font-family: inherit;">Before serving, sprinkle with
grated chocolate to decorate.</span><span style="font-size: medium;"><o:p></o:p></span></div>
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Kyoko Beaumonthttp://www.blogger.com/profile/07496502454493544035noreply@blogger.com0tag:blogger.com,1999:blog-134779837578196316.post-25437928238995523162017-11-04T16:43:00.001+00:002017-11-04T16:46:25.656+00:00栗どら焼き Japanese mini pancakes with Sweet Chestnut Puree filling<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-1AazFq4bWiI/Wf3oN-lSWqI/AAAAAAAAKaM/x_eNre4ORtIOu6Z-mY9qPL53y9mDM7a2wCLcBGAs/s1600/File%2B04-11-2017%252C%2B16%2B12%2B20.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1091" data-original-width="1600" height="436" src="https://3.bp.blogspot.com/-1AazFq4bWiI/Wf3oN-lSWqI/AAAAAAAAKaM/x_eNre4ORtIOu6Z-mY9qPL53y9mDM7a2wCLcBGAs/s640/File%2B04-11-2017%252C%2B16%2B12%2B20.jpeg" width="640" /></a></div>
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It was such fun to make <a href="http://kyokobeaumont.blogspot.co.uk/2017/10/mini-mont-blanc.html" target="_blank">chestnut puree</a> from the sweet chestnuts that I collected from the local woods. Although it was a bit of an effort to make smooth puree it was absolutely worth it.<br />
So, I was wondering what else I could make with my lovely chestnut puree apart from <a href="http://kyokobeaumont.blogspot.co.uk/2017/10/mini-mont-blanc.html" target="_blank">Mont Blanc</a>.<br />
This year, I made dairy-free puree, so it's basically Japanese 栗あん (kiri-ann)or 栗きんとん(kuru-kinton) after all. Why not make a little 栗どら焼き for fun. どら焼き are mini pancakes with aduki puree filling. But chestnut puree filling is also very popular especially in autumn in Japan. It's a seasonal treat. They are lovely little things to eat with some Japanese green tea.<br />
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Ingredients for mini pancakes (about 20 pancakes)<br />
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<ul>
<li>1 cup self raising flour</li>
<li>1/2 teaspoon baking powder</li>
<li>1 cup milk</li>
<li>1 teaspoon sugar</li>
<li>1 egg</li>
<li>1 teaspoon vegetable oil</li>
</ul>
<div>
Method</div>
<div>
<ol>
<li>Put all the ingredients in a jug and mix well.</li>
<li>Heat the frying pan with a little oil and make mini pancakes.</li>
<li>Cool the pancakes on the rack.</li>
<li>When they are cooled, sandwich the 2 pancakes with the chestnut puree filling.</li>
</ol>
<div>
Please see the recipe for making <a href="http://kyokobeaumont.blogspot.co.uk/2017/10/mini-mont-blanc.html" target="_blank">sweet chestnut puree on the "Mini Mont Blanc" post.</a> </div>
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<br />Kyoko Beaumonthttp://www.blogger.com/profile/07496502454493544035noreply@blogger.com0tag:blogger.com,1999:blog-134779837578196316.post-4001932305863798162017-10-31T11:31:00.002+00:002017-11-03T15:33:36.947+00:00Mini Mont Blanc<div class="separator" style="clear: both; text-align: center;">
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I love Autumn.<br />
Put my wellington boots on and find treasures in the woods.<br />
The sweet chestnuts that what I was after. Crunch, crunch... stamping the autumn leaves and going further in the woods to find the treasures.<br />
I'm so lucky to live near such a beautiful nature reserve and yet be so close to London.<br />
Once again, I managed to make the beautifully smooth chestnut puree and made "Petits Mont Blancs" Chestnut puree and cream on the Meringue nest.<br />
Chestnuts are very popular in savoury dishes in the UK, but you won't be disappointed with this sweet treat.<br />
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<u><b>Making Sweet Chestnut Puree </b></u><br />
<ol>
<li><span style="font-family: inherit;">Cut a cross in the chestnut shell.</span></li>
<li><span style="font-family: inherit;">Pre-heat your oven to 200C and place a roasting dish or oven tray inside.
</span></li>
<li><span style="font-family: inherit;">Pop the chestnuts into a saucepan of water and bring it up to the boil. </span></li>
<li><span style="font-family: inherit;">Once it is boiling, start your timer for 2
minutes. At the end of that time, drain the water off the chestnuts and tip the still steaming chestnuts onto the hot
oven tray in the oven.
</span></li>
<li><span style="font-family: inherit;">Leave the chestnuts in the oven for 7 minutes.</span></li>
<li><span style="font-family: inherit;">While the nuts are roasting, prepare a large bowl and put a tea towel inside the bowl.
</span></li>
<li><span style="font-family: inherit;">Toss the nuts inside the tea towel in the bowl. This will keep the nuts warm as you peel them.
It’s easier to peel them when they are warm.</span></li>
<li><span style="font-family: inherit; font-size: 12pt;">Pull one nut out at a time from under the towel and pull the shell and fluffy inner skin away from the kernel.
Keep going until you’re all done.
If you are making puree, the shape of the chestnut doesn’t matter. So, use a teaspoon and scoop out the flesh.</span></li>
</ol>
<div>
<span style="font-family: inherit;">The hard work is done. Now the next bit is much easier. </span></div>
<div>
<span style="font-family: inherit;">For chestnut puree, you will need;</span></div>
<div>
<ul>
<li><span style="font-family: inherit;">400g chestnuts (unshelled weight)</span></li>
<li><span style="font-family: inherit;">200g sugar
</span></li>
<li><span style="font-family: inherit;">enough water to cover the chestnuts in the sauce pan</span></li>
<li><span style="font-family: inherit;">1 vanilla bean (or 1 tsp Vanilla paste)</span></li>
</ul>
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<span style="font-family: inherit;">Method:</span></div>
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<ol>
<li><span style="font-family: inherit;">Chop the chestnuts roughly then place in a saucepan with sugar, vanilla and just enough water to cover the chestnuts. Bring to a simmer so
that all the sugar dissolves and continue to heat for about 20 minutes.
</span></li>
<li><span style="font-family: inherit;">Remove the vanilla bean. Blitz the chestnuts with a hand blender until they become a smooth paste.</span></li>
</ol>
<div>
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<a href="https://3.bp.blogspot.com/-YnvXOzMbA9U/WfiMuOPga6I/AAAAAAAAKZY/zh_rIcv7W2E5Ui8IyBx-OfB3R_i0B5x8gCEwYBhgL/s1600/IMG_1677.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://3.bp.blogspot.com/-YnvXOzMbA9U/WfiMuOPga6I/AAAAAAAAKZY/zh_rIcv7W2E5Ui8IyBx-OfB3R_i0B5x8gCEwYBhgL/s320/IMG_1677.jpg" width="320" /></a></div>
<b style="font-family: inherit; font-size: 14.666666984558105px;"><u><br /></u></b></div>
<div>
<b style="font-family: inherit; font-size: 14.666666984558105px;"><u>Making 9 meringues </u></b></div>
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<span style="font-family: inherit;"><span style="font-size: 11pt;">•</span><span style="line-height: normal;"> </span><span style="line-height: normal;">3</span> <span style="font-size: 11pt;">medium egg whites (at room temperature) </span></span><br />
<span style="font-family: inherit; font-size: 11pt; text-indent: -0.5in;">•<span style="line-height: normal;"> 1 tsp</span></span><span style="font-family: inherit; font-size: 11pt; text-indent: -0.5in;"> of lemon juice </span></div>
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<span style="font-family: inherit;"><span style="font-size: 11pt;">•</span><span style="line-height: normal;"> </span><span style="line-height: normal;">170 </span><span style="font-size: 11pt;">g (6oz) caster sugar <o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.5in;">
<span style="font-family: inherit;"><span style="font-size: 11pt;">•</span><span style="line-height: normal;"> </span><span style="font-size: 11pt;">1 tsp cornflour </span></span><br />
<span style="font-family: inherit;"><span style="font-size: 11pt;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-size: 11pt;">** Please see my <a href="http://kyokobeaumont.blogspot.co.uk/2017/01/easy-mini-meringues.html" target="_blank">Easy Mini Meringue</a> recipe for more meringues.</span></span></div>
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<b style="font-family: inherit;"><u><br /></u></b>
<b style="font-family: inherit;"><u>Method</u></b><br />
<br />
<ol>
<li><span style="font-family: inherit; text-indent: -13.5pt;">Preheat the oven to 130°C, (fan </span><span style="font-family: inherit; text-indent: -13.5pt;">110°C</span><span style="font-family: inherit; text-indent: -13.5pt;">). Using an 8cm (3 ¼ in) Mark out 9 circles on a baking parchment.</span></li>
<li><span style="font-family: inherit; text-indent: -13.5pt;">Get a really clean medium sized bowl. If it is not spotlessly clean, it will mean that the egg whites don’t whip up properly.</span></li>
<li><span style="font-family: inherit; text-indent: -13.5pt;">Tip the egg whites into the bowl, squeeze the lemon juice in and then whisk </span><span style="font-family: inherit; text-indent: -13.5pt;">them to a medium peak. To test, lift the whisk out of the meringue with some of the white foam on the end.</span></li>
<li><span style="font-family: inherit; text-indent: -13.5pt;">Next </span><span style="font-family: inherit; text-indent: -13.5pt;">add a spoonful of the sugar </span><span style="font-family: inherit; text-indent: -13.5pt;">to the meringue and whisk really hard until all of the sugar has ‘dissolved’ and the mixture starts to look a bit shiny. Then </span><span style="font-family: inherit; text-indent: -13.5pt;">add the remaining sugar </span><span style="font-family: inherit; text-indent: -13.5pt;">gradually, while whisking all the time, until the mixture becomes really shiny and very stiff.</span></li>
<li><span style="font-family: inherit; text-indent: -13.5pt;">If you perform the whisk trick at this time, the peak will be almost straight up in the air.</span></li>
<li><span style="font-family: inherit; text-indent: -13.5pt;">Finally, </span><span style="font-family: inherit; text-indent: -13.5pt;">whisk in the cornflour </span><span style="font-family: inherit; text-indent: -13.5pt;">for a second or two until smooth. This gives the meringue a marshmallow texture inside with a crisp outside.</span></li>
<li><span style="font-family: inherit; text-indent: -13.5pt;">You can then dollop blobs of the mixture onto each of the 9 circles on the paper and spread each one out to the circle edge with the back of a spoon. You could use a star nozzle in a piping bag and fill it with the meringue mixture. Then, starting in the centre of each circle, holding the piping bag vertically and squeezing it gently as you go, go round and round until the entire circle is filled to give a pretty flat rose shape. When you come to the end of the rose shape, keep the bag moving but stop squeezing it. This will give a neat ‘end’ to the rose. Repeat with the rest of the mix.</span></li>
<li><span style="font-family: inherit; text-indent: -13.5pt;">Bake in the oven for at least 40 minutes</span><span style="font-family: inherit; text-indent: -13.5pt;">. Cool in the oven with the door ajar. </span><span style="font-family: inherit; font-size: 11pt;"><span style="font-size: 11pt;"><span style="font-family: inherit;">I leave them in the oven for a couple of hours to cool them completely. (If</span> your meringues crack or became too brown, just turn the oven down by 10°C or so.) Once the meringues </span><span style="font-family: inherit;">are ready, remove them from the oven.</span></span><span style="font-family: inherit; font-size: 11pt;"> </span></li>
</ol>
<div>
<span style="font-size: 14.666666984558105px;">Now, finally the fun bits.</span></div>
<div>
<span style="font-size: 14.666666984558105px;">Assemble the meringues with the chestnut puree and fresh whipped cream.</span></div>
<div>
<span style="font-size: 14.666666984558105px;">Enjoy!</span></div>
<div>
<span style="font-size: 14.666666984558105px;"><br /></span></div>
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<a href="https://2.bp.blogspot.com/-G74Phft_asI/WfhcqKrKKeI/AAAAAAAAKY8/apSgj0ESWvwdIwNwnJTHbPp3hEEFQfkNACLcBGAs/s1600/File%2B31-10-2017%252C%2B11%2B14%2B35.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1570" height="400" src="https://2.bp.blogspot.com/-G74Phft_asI/WfhcqKrKKeI/AAAAAAAAKY8/apSgj0ESWvwdIwNwnJTHbPp3hEEFQfkNACLcBGAs/s400/File%2B31-10-2017%252C%2B11%2B14%2B35.jpeg" width="392" /></a></div>
<a href="https://2.bp.blogspot.com/-HEKJSW2GrWg/Wfhcs6x5_vI/AAAAAAAAKZI/5YJ4Wm7c5AgRcSMXOdZvFJCoLTc6EDu_ACLcBGAs/s1600/File%2B31-10-2017%252C%2B11%2B15%2B31.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1293" height="400" src="https://2.bp.blogspot.com/-HEKJSW2GrWg/Wfhcs6x5_vI/AAAAAAAAKZI/5YJ4Wm7c5AgRcSMXOdZvFJCoLTc6EDu_ACLcBGAs/s400/File%2B31-10-2017%252C%2B11%2B15%2B31.jpeg" width="322" /></a><br />
<div>
<span style="font-size: 14.666666984558105px;"><br /></span>
<span style="font-size: 14.666666984558105px;">Here is the cupcake version of Mini Mont Blanc.</span><br />
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<a href="https://1.bp.blogspot.com/-VVUafsNzwMM/WfyMQKTgTII/AAAAAAAAKZ4/FQBMVZuahEgCkkMhJfFf1KXB3HpqMA9WgCLcBGAs/s1600/IMG_1772.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://1.bp.blogspot.com/-VVUafsNzwMM/WfyMQKTgTII/AAAAAAAAKZ4/FQBMVZuahEgCkkMhJfFf1KXB3HpqMA9WgCLcBGAs/s400/IMG_1772.jpg" width="300" /></a></div>
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Kyoko Beaumonthttp://www.blogger.com/profile/07496502454493544035noreply@blogger.com0tag:blogger.com,1999:blog-134779837578196316.post-20626754781213654012017-10-28T16:53:00.000+01:002017-10-29T19:18:08.233+00:00Chocolate Mousse Cake<br />
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<a href="https://4.bp.blogspot.com/-Zyg5uDLiBo8/WfSja1SgQCI/AAAAAAAAKYI/9hlrMLaZKwYs9axn8ZtukevHJI3UtLjlwCLcBGAs/s1600/IMG_1597.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1003" data-original-width="1600" height="400" src="https://4.bp.blogspot.com/-Zyg5uDLiBo8/WfSja1SgQCI/AAAAAAAAKYI/9hlrMLaZKwYs9axn8ZtukevHJI3UtLjlwCLcBGAs/s640/IMG_1597.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">Here is what I decided to call "Chocolate Mousse Cake" as it was actually accidentally made.</span></div>
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<span style="font-family: inherit;">I was planning to make chocolate cake with dark chocolate ganache for a Birthday cake.</span></div>
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<span style="font-family: inherit;">However, by mistake, I used almost double the amount of cream and the chocolate ganache ended up like a chocolate milkshake. Hmmmm..... how could I rescue this? </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">So, I decided to whip the chocolate cream to thicken it. And... Voila! It turned out a nice and light chocolate mousse texture. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">In fact this "chocolate mousse" went very nicely with the light genoese sponge I made. </span></div>
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<span style="font-family: inherit;">I'm very chuffed. ;) </span></div>
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<span style="font-family: inherit;">It has a smooth soft texture when made, but it becomes more like truffle when it firms up next day... if you still have any next day. </span></div>
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<b><span style="font-family: inherit;">INGREDIENTS for the cake </span></b></div>
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<b><span style="font-family: inherit;"><a href="https://3.bp.blogspot.com/-ZxZbz9X5Ve4/WfSmVOayIxI/AAAAAAAAKYY/UbkNA48e9Gcp1r4nMahkGDZ5D2dZyieCACLcBGAs/s1600/IMG_1606.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1349" height="320" src="https://3.bp.blogspot.com/-ZxZbz9X5Ve4/WfSmVOayIxI/AAAAAAAAKYY/UbkNA48e9Gcp1r4nMahkGDZ5D2dZyieCACLcBGAs/s320/IMG_1606.jpg" width="268" /></a></span></b></div>
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<ul>
<li><span style="font-family: inherit; text-indent: -0.25in;">4 large eggs, beaten</span></li>
<li><span style="font-family: inherit; text-indent: -0.25in;">125g (4oz) caster sugar</span></li>
<li><span style="font-family: inherit; text-indent: -0.25in;">100g (3½oz) plain flour</span></li>
<li><span style="font-family: inherit; text-indent: -0.25in;">30g (1oz) cocoa powder</span></li>
<li><span style="font-family: inherit; text-indent: -0.25in;">25ml vegetable oil</span></li>
</ul>
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<b><span style="font-family: inherit;">INGREDIENTS for the chocolate mousse </span>filling</b></div>
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</div>
<ul>
<li><span style="font-family: inherit; text-indent: -0.25in;">100g dark chocolate</span></li>
<li><span style="font-family: inherit; text-indent: -0.25in;">200ml double cream</span></li>
</ul>
<br />
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<br /></div>
<div class="MsoNormal">
<b><span style="font-family: inherit;">METHOD</span></b></div>
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</div>
<ol>
<li><span style="font-family: inherit; text-indent: -0.25in;">Heat the oven to 180°C (gas mark 4). Lightly
grease a 20cm round cake tin and line the base with non-stick baking paper.
Alternatively spray the tin with vegetable oil.</span></li>
<li><span style="font-family: inherit; text-indent: -0.25in;">Whisk the eggs and sugar with an electric mixer
until the mixture is pale, fluffy and almost doubled in volume. Sift the flour,
cocoa powder and a pinch of salt and use a large metal spoon to carefully fold
in the dry ingredients.</span></li>
<li><span style="font-family: inherit; text-indent: -0.25in;">Pour the vegetable oil carefully from the edge
of the bowl and mix all together gently.</span></li>
<li><span style="font-family: inherit; text-indent: -0.25in;">Tip the mixture gently into the prepared tin and
bake for 30 minutes, or until risen and firm to the touch. A skewer inserted
into the centre of the cake should come out clean.</span></li>
<li><span style="font-family: inherit; text-indent: -0.25in;">Set aside to cool. When cold, slice the cake in
half and spread the bottom half with jam or chocolate mousse filling. Place the
other half on top and pile and decorate with the chocolate mousse filling.</span><span style="font-family: inherit;"> </span></li>
</ol>
<br />
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<!--[if !supportLists]--><span style="font-family: inherit;"><b><span style="mso-list: Ignore;">·<span style="font-stretch: normal; font-style: normal; font-variant-caps: normal; line-height: normal;">
</span></span><!--[endif]-->Chocolate Mousse</b></span></div>
<ol>
<li><span style="font-family: inherit; text-indent: -0.25in;">Pour the double cream into a bowl and heat in
the microwave (2 minutes or so).</span></li>
<li><span style="font-family: inherit; text-indent: -0.25in;">Remove from the microwave and put the chocolate
in the cream to melt. You don’t need to re-heat it as the temperature of the cream
should be hot enough to melt the chocolate. </span><span style="font-family: inherit; text-indent: -0.25in;"> </span><span style="font-family: inherit; text-indent: -0.25in;">Keep stirring until the chocolate has
completely melted in the cream. Then cool it down to room temperature.</span></li>
<li><span style="font-family: inherit;">Whisk the chocolate cream mixture until nice and
thick. Do not over whisk as it may turn to a buttery spread!</span></li>
<li><span style="font-family: inherit;">Spread the chocolate mousse over the cake and </span>sprinkle<span style="font-family: inherit;"> cocoa powder for a matt </span>finish. </li>
</ol>
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Kyoko Beaumonthttp://www.blogger.com/profile/07496502454493544035noreply@blogger.com0tag:blogger.com,1999:blog-134779837578196316.post-69156553635186202172017-06-07T15:39:00.000+01:002017-06-07T16:20:22.494+01:00Chocolate Swirl Meringues<div class="separator" style="clear: both; text-align: center;">
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<a href="https://2.bp.blogspot.com/-xiwJvh0aCBk/WTf8IW6N9TI/AAAAAAAAKXA/Vnj8OIAjs8Y1aBlZxg547rKrzzGUNLTFgCLcB/s1600/IMG_5710.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1206" data-original-width="1600" height="482" src="https://2.bp.blogspot.com/-xiwJvh0aCBk/WTf8IW6N9TI/AAAAAAAAKXA/Vnj8OIAjs8Y1aBlZxg547rKrzzGUNLTFgCLcB/s640/IMG_5710.jpg" width="640" /></a></div>
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<a href="https://2.bp.blogspot.com/-SyvDfkCEsRM/WTgZGjsRYSI/AAAAAAAAKXQ/oK9CE-iUtkMD92rrKKtAeElq8GfkDodUACLcB/s1600/IMG_5750.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1593" height="200" src="https://2.bp.blogspot.com/-SyvDfkCEsRM/WTgZGjsRYSI/AAAAAAAAKXQ/oK9CE-iUtkMD92rrKKtAeElq8GfkDodUACLcB/s200/IMG_5750.jpg" width="197" /></a></div>
This is a very easy recipe for rather impressive looking meringues. Crispy exterior and marshmallow interior. <br />
These meringues are roughly 8 cm, but you can make a lot more meringue kisses for fun.<br />
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<b><span style="font-family: inherit;"><br /></span></b>
<b><span style="font-family: inherit;"><br /></span></b>
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<b><span style="font-family: inherit;"><br /></span></b>
<br />
<b><span style="font-family: inherit;">MAKES
16 MERINGUES</span></b></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="mso-list: Ignore;">•<span style="font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="color: red;">4 medium egg whites</span></b><span style="color: red;"> </span>(at room temperature) </span></div>
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<span style="font-family: inherit;"><a href="https://3.bp.blogspot.com/-qKiLdZ67Umk/WTf8H1IxWNI/AAAAAAAAKW8/FEeNTuCXQrQC0zUpJqEqwvckC8JgWAi3wCEw/s1600/IMG_5694.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1599" height="400" src="https://3.bp.blogspot.com/-qKiLdZ67Umk/WTf8H1IxWNI/AAAAAAAAKW8/FEeNTuCXQrQC0zUpJqEqwvckC8JgWAi3wCEw/s400/IMG_5694.jpg" width="398" /></a></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="mso-list: Ignore;">•<span style="font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span><!--[endif]-->1 tsp of lemon juice<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="mso-list: Ignore;">•<span style="font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span><!--[endif]-->225g (8oz) caster sugar<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="mso-list: Ignore;">•<span style="font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span><!--[endif]-->1 tsp cornflour<o:p></o:p></span></div>
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<b><span style="font-family: inherit;">MAKES
12 MERINGUES</span></b></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="mso-list: Ignore;">•<span style="font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="color: red;">3 medium egg whites</span></b> (at room temperature) <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="mso-list: Ignore;">•<span style="font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span><!--[endif]-->1 tsp of lemon juice<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span style="mso-list: Ignore;">•<span style="font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span><!--[endif]-->168g (6oz) caster sugar<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="mso-list: Ignore;">•<span style="font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span><!--[endif]-->1 tsp cornflour<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: inherit;">MAKES
8 MERINGUES</span></b></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="mso-list: Ignore;">•<span style="font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span><!--[endif]--><b style="mso-bidi-font-weight: normal;"><span style="color: red;">2 medium egg whites</span></b> (at room temperature) <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="mso-list: Ignore;">•<span style="font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span><!--[endif]-->½ tsp of lemon juice<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="mso-list: Ignore;">•<span style="font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span><!--[endif]-->112.5g (4oz) caster sugar<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="mso-list: Ignore;">•<span style="font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span><!--[endif]-->½ tsp cornflour<o:p></o:p></span></div>
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<br /></div>
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<o:p><span style="font-family: inherit;"><br /></span></o:p></div>
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<o:p><span style="font-family: inherit;">AND, melted chocolate. </span></o:p></div>
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<o:p><span style="font-family: inherit;">I melted 100g dark chocolate in the microwave for 12 meringues. It's up to you how chocolatey you would like your meringues. </span></o:p></div>
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<br /></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span style="mso-list: Ignore;">1.<span style="font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span></b><!--[endif]-->Preheat the oven to 130°C, (fan
110°C).<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span style="mso-list: Ignore;">2.<span style="font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span></b><!--[endif]-->Get a really clean medium bowl. If
it is not spotlessly clean, it may mean that the egg whites don’t whip up
properly. This goes for all the equipment.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span style="mso-list: Ignore;">3.<span style="font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span></b><!--[endif]-->Tip the egg whites into the bowl,
squeeze the lemon juice in and then whisk to a medium peak. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span style="mso-list: Ignore;">4.<span style="font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span></b><!--[endif]-->Next add a spoonful of the sugar to
the meringue and whisk really hard until all of the sugar has ‘dissolved’ and
the mixture starts to look a bit shiny. Then add the remaining sugar gradually,
while whisking all the time, until the mixture becomes really shiny and very
stiff.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span style="mso-list: Ignore;">5.<span style="font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span></b><!--[endif]-->Finally, whisk in the cornflour for
a second or two until smooth. This gives the meringue a marshmallow texture inside.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span style="mso-list: Ignore;">6.<span style="font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> Drizzle the melted chocolate and gently fold the mixture. Don't "mix" it, but make a "marble" like pattern with the chocolate. </span></span></b>Dollop blobs of the mixture onto the oven proof paper. You can drizzle more melted chocolate on each meringue at this stage.</span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span style="mso-list: Ignore;">7.<span style="font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span></b><!--[endif]--><span style="color: red;">Bake in the oven for at
least 40 minutes. Cool in the oven with the door ajar for at least 2 hours</span><b style="mso-bidi-font-weight: normal;">.<o:p></o:p></b></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><b style="mso-bidi-font-weight: normal;"><span style="mso-list: Ignore;">8.<span style="font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span></b>Once the meringues are ready, remove
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Kyoko Beaumonthttp://www.blogger.com/profile/07496502454493544035noreply@blogger.com0tag:blogger.com,1999:blog-134779837578196316.post-75763313327563954912017-04-16T15:52:00.000+01:002017-04-16T16:11:32.053+01:00Easter Buns<div class="separator" style="clear: both; text-align: center;">
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Happy Easter Baking. Here it comes.<br />
This year, I decided not to put a cross on my buns as I was in a bit of a rush making these buns on the Easter day itself. Yes, last minute baking. This is a very easy recipe and the buns taste and smell just like the British favourite "hot cross buns." Happy Easter, everyone. :) <br />
<br />
<div class="MsoNormal">
<span style="font-family: inherit;"><u><b>Ingredients</b></u></span><br />
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<span style="font-family: inherit;"><u><b><a href="https://1.bp.blogspot.com/-5jHxzbLsacU/WPOIbAE34PI/AAAAAAAAKV8/Sx2aVC2f5E8ZCsFtOTQmbBwHhgQuVi-VACEw/s1600/IMG_3367.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-5jHxzbLsacU/WPOIbAE34PI/AAAAAAAAKV8/Sx2aVC2f5E8ZCsFtOTQmbBwHhgQuVi-VACEw/s400/IMG_3367.jpg" width="400" /></a></b></u></span></div>
<span style="font-family: inherit;"><u><b><o:p></o:p></b></u></span></div>
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<ul>
<li><span style="font-family: inherit;">250g strong white flour </span></li>
<li><span style="font-family: inherit;">20g caster sugar</span></li>
<li><span style="font-family: inherit;">7g easy-action yeast</span></li>
<li><span style="font-family: inherit;">¼ tsp salt</span></li>
<li><span style="font-family: inherit;">1 egg</span></li>
<li><span style="font-family: inherit;">50g unsalted butter softened or low-fat spread</span></li>
<li><span style="font-family: inherit;">80ml milk</span></li>
<li><span style="font-family: inherit;">zest of 1 orange</span></li>
<li><span style="font-family: inherit;">100g sultanas</span></li>
<li><span style="font-family: inherit;">1 tsp mixed spice</span></li>
<li><span style="font-family: inherit;"><span lang="EN-GB" style="font-family: "calibri"; font-size: 12pt;">½ </span>tsp </span>ground cinnamon</li>
</ul>
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<span style="font-family: inherit;"><u><b>Method</b></u></span></div>
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<ol>
<li><span style="font-family: inherit;">Put all the ingredients, apart from the sultanas, in a bowl and mix together with an electric whisk with dough hooks for about 5 minutes until the dough becomes a ball. If the dough struggles to come together add 10ml more milk to make it very sticky. <div class="separator" style="clear: both; text-align: center;">
</div>
</span></li>
<li><span style="font-family: inherit;">Cover the bowl with cling film and leave the dough in a warm place until it doubles in size. <div class="separator" style="clear: both; text-align: center;">
<br /></div>
</span></li>
<li><span style="font-family: inherit;">Knock down the air and mix in the sultanas with your hands with some oil.</span></li>
<li><span style="font-family: inherit;">Shape the dough and place it in the baking tray and bake in a preheated oven (160c fan) for 10 minutes.</span></li>
<li><span style="font-family: inherit;">Turn down the temperature of the oven to 140c and bake for another 20 minutes.</span></li>
<li><span style="font-family: inherit;">Take the bread from the oven and cool for a few minutes. Then brush with syrup (some sugar and water). Decorate with icing.</span></li>
</ol>
<div>
</div>
</div>
Kyoko Beaumonthttp://www.blogger.com/profile/07496502454493544035noreply@blogger.com0tag:blogger.com,1999:blog-134779837578196316.post-56118144745123530662017-01-08T16:46:00.000+00:002017-04-14T15:59:36.520+01:00Easy Mini Meringues<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-Kty6saA_WdM/WHDiMdheA1I/AAAAAAAAKQs/LqDHlN6PCosmTm7jCVrqOYaFcn4IclxBQCPcB/s1600/IMG_1118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-Kty6saA_WdM/WHDiMdheA1I/AAAAAAAAKQs/LqDHlN6PCosmTm7jCVrqOYaFcn4IclxBQCPcB/s640/IMG_1118.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">I love pavlova (or meringue depending on how you present it).</span></div>
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<span style="font-family: inherit;">It looks so pretty and lovely for ending dinner. I recently made these for a girls night-in dinner for my lovely friends.</span></div>
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<span style="font-family: inherit;">There are so many recipes saying "fool proof meringues", "basic" or "absolutely anybody can make these" kind of headlines. I tried a few of them. However, I always find these recipes didn't give me "perfect ones". So, I tried, tested and tweaked the basic recipes.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">Here is my recently successful recipe for 4 egg and 3 egg versions of mini meringues. You never know how many eggs you have when you have a sudden urge to make meringues.</span></div>
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<span style="font-family: inherit;">You can make them in an open style presentation with cream and your choice of fruit. For the photo above, I used creme fraiche, blueberries and chopped plums marinated in my homemade raspberry vodka.</span></div>
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<span style="font-family: inherit;">Or, you can stack two meringues together with the filling in the middle as in the photo below.</span></div>
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<span style="font-family: inherit;">Get set to be creative! </span></div>
<br />
<a href="https://3.bp.blogspot.com/-cETImEEf8pw/WHDiN3Y-t4I/AAAAAAAAKQs/J6srjR4oUoAx_GQsuUy1cndHfZpTh8PDwCPcB/s1600/IMG_1109.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" height="400" src="https://3.bp.blogspot.com/-cETImEEf8pw/WHDiN3Y-t4I/AAAAAAAAKQs/J6srjR4oUoAx_GQsuUy1cndHfZpTh8PDwCPcB/s400/IMG_1109.jpg" width="300" /></span></a><span style="height: 74px; left: 213px; position: absolute; top: -3px; width: 110px;"></span><br />
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<span style="font-family: inherit;"><br /></span>
<br />
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<span style="font-family: inherit; font-size: 14.666666984558105px;"><b><u>Makes 12 meringues </u></b></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="font-size: 11.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">•<span style="font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="font-size: 11.0pt; mso-bidi-font-family: Arial;">4 medium egg whites (at
room temperature) <o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span style="font-size: 11.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">•<span style="font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> 1 tsp</span></span></span><span style="font-size: 11.0pt; mso-bidi-font-family: Arial;"> of lemon juice <o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l1 level1 lfo2; mso-pagination: none; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span style="font-size: 11.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">•<span style="font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="font-size: 11.0pt; mso-bidi-font-family: Arial;">225g (8oz) caster sugar
(I tried 200g and it works)<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: inherit;"><span style="font-size: 11.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">•<span style="font-style: normal; font-variant-caps: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span style="font-size: 11.0pt; mso-bidi-font-family: Arial;">1 tsp cornflour<o:p></o:p></span></span></div>
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<span style="font-family: inherit; font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: 14.666666984558105px;"><b><u>Makes 9 meringues </u></b></span></div>
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<span style="font-family: inherit;"><span style="font-size: 11pt;">•</span><span style="line-height: normal;"> </span><span style="line-height: normal;">3</span> <span style="font-size: 11pt;">medium egg whites (at room temperature) <o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: 11pt;">•<span style="line-height: normal;"> 1 tsp</span></span><span style="font-size: 11pt;"> of lemon juice <o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: 11pt;">•</span><span style="line-height: normal;"> </span><span style="line-height: normal;">170 </span><span style="font-size: 11pt;">g (6oz) caster sugar (I tried 160g and it works)<o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: 11pt;">•</span><span style="line-height: normal;"> </span><span style="font-size: 11pt;">1 tsp cornflour </span></span><br />
<span style="font-family: inherit;"><span style="font-size: 11pt;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-size: 11pt;">* The quantity of lemon juice and cornflour are the same for both versions. I tested them and the result was good in both cases.</span></span><br />
<br /></div>
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<b style="font-family: inherit;"><u><br /></u></b>
<b style="font-family: inherit;"><u>Method</u></b><br />
<br />
<ol>
<li><span style="font-family: inherit; text-indent: -13.5pt;">Preheat the oven to 130°C,
(fan </span><span style="font-family: inherit; text-indent: -13.5pt;">110°C</span><span style="font-family: inherit; text-indent: -13.5pt;">), 250°F, gas mark ½. Using an 8cm (3
¼ in) diameter template (like a small saucer or bowl), mark out 12 circles on 2
sheets of baking parchment. Turn them face down onto 2 large baking sheets and
set aside.</span></li>
<li><span style="font-family: inherit; text-indent: -13.5pt;">Get a really clean medium sized bowl. If it is not spotlessly clean, it will mean that the egg whites don’t whip
up properly.</span></li>
<li><span style="font-family: inherit; text-indent: -13.5pt;">Tip the egg
whites into the bowl, squeeze the lemon juice in and then whisk </span><span style="font-family: inherit; text-indent: -13.5pt;">them to a medium peak. To
test, lift the whisk out of the meringue with some of the white foam on the
end.</span></li>
<li><span style="font-family: inherit; text-indent: -13.5pt;">Next </span><span style="font-family: inherit; text-indent: -13.5pt;">add a spoonful of the sugar </span><span style="font-family: inherit; text-indent: -13.5pt;">to the meringue and whisk
really hard until all of the sugar has ‘dissolved’ and the mixture starts to
look a bit shiny. Then </span><span style="font-family: inherit; text-indent: -13.5pt;">add the remaining sugar </span><span style="font-family: inherit; text-indent: -13.5pt;">gradually,
while whisking all the time, until the mixture becomes really shiny and very
stiff.</span></li>
<li><span style="font-family: inherit; text-indent: -13.5pt;">If you perform the whisk
trick at this time, the peak will be almost straight up in the air.</span></li>
<li><span style="font-family: inherit; text-indent: -13.5pt;">Finally, </span><span style="font-family: inherit; text-indent: -13.5pt;">whisk in the cornflour </span><span style="font-family: inherit; text-indent: -13.5pt;">for a second or two until
smooth. This gives the meringue a marshmallow texture inside with a crisp outside.</span></li>
<li><span style="font-family: inherit; text-indent: -13.5pt;">You can then dollop blobs
of the mixture onto each of the 12 circles on the paper and spread each one out
to the circle edge with the back of a spoon. I like to put a star nozzle in a piping bag and fill it with the meringue mixture. Then,
starting in the centre of each circle, holding the piping bag vertically and
squeezing it gently as you go, go round and round until the entire circle is
filled to give a pretty flat rose shape. When you come to the end of the rose
shape, keep the bag moving but stop squeezing it. This will give a neat ‘end’
to the rose. Repeat with the rest of the mix.</span></li>
<li><span style="font-family: inherit; text-indent: -13.5pt;">Bake in the oven for at least 40 minutes</span><span style="font-family: inherit; text-indent: -13.5pt;">. Cool in the oven with the door ajar. </span><span style="font-family: inherit; font-size: 11.0pt;"><span style="font-size: 11pt;"><span style="font-family: inherit;">I leave them in the oven for a couple of hours to cool them completely. (If</span> your meringues crack
or became too brown, just turn the oven down by 10°C or so.) Once the meringues </span><span style="font-family: inherit;">are ready,
remove them from the oven.</span></span><span style="font-family: inherit; font-size: 11pt;"> </span></li>
<li><span style="font-family: inherit;">Decorate the meringues with the topping of you choice. I prefer creme fraiche to fresh cream for a lighter flavour with berries. </span></li>
</ol>
<a href="https://3.bp.blogspot.com/-VTLwmubFo0k/WHEG46cocrI/AAAAAAAAKRA/N18zd45gczEmq7Hwbd3kWL0BYKycBRi-gCEw/s1600/IMG_1133.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="https://3.bp.blogspot.com/-VTLwmubFo0k/WHEG46cocrI/AAAAAAAAKRA/N18zd45gczEmq7Hwbd3kWL0BYKycBRi-gCEw/s320/IMG_1133.jpg" width="270" /></span></a><span style="font-family: inherit;">The meringues cracked spectacularly?</span><br />
<span style="font-family: inherit;">Or piping didn't go as well as expected? </span><br />
<span style="font-family: inherit;">Fear not. </span><br />
<span style="font-family: inherit;">You can crush them and put them in a glass and make "Eton Mess."</span><br />
<span style="font-family: inherit;">Tidy. :) </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">You may also try to make meringue nests as in the photos below. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
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<div class="separator" style="clear: both; text-align: left;">
Last Christmas, I discovered amazing stuff called "Extra Thick Salted Caramel Cream with LUXARDO Caramel Liquor" at a supermarket. The flavour was SO lovely with sliced banana.</div>
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<a href="https://2.bp.blogspot.com/-S1-0Gz6ZgUY/WHpEBIPN6GI/AAAAAAAAKR0/1wXPHMnGsKU59SRxtTHfhV-QzsE6xkINQCLcB/s1600/IMG_1213.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-S1-0Gz6ZgUY/WHpEBIPN6GI/AAAAAAAAKR0/1wXPHMnGsKU59SRxtTHfhV-QzsE6xkINQCLcB/s400/IMG_1213.jpg" width="300" /></a></div>
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<span style="font-family: inherit;"><br /></span>
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<span style="font-family: "calibri";"><span style="font-size: 14.666666984558105px;"><br /></span></span></div>
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Kyoko Beaumonthttp://www.blogger.com/profile/07496502454493544035noreply@blogger.com0tag:blogger.com,1999:blog-134779837578196316.post-63695704113113041822016-05-06T17:43:00.001+01:002016-05-13T15:19:16.044+01:001-Pan Up-side Down Apple Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-yHNuYQgqA6c/VyxlCu0cz9I/AAAAAAAAKMs/9xBIVu1f6TMWYs3Z3-pG-URmp-flhrL3QCLcB/s1600/IMG_2706.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="https://3.bp.blogspot.com/-yHNuYQgqA6c/VyxlCu0cz9I/AAAAAAAAKMs/9xBIVu1f6TMWYs3Z3-pG-URmp-flhrL3QCLcB/s640/IMG_2706.jpg" width="640" /></a></div>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: inherit;">This is a wonderfully easy and less </span>messy<span style="font-family: inherit;"> cake version of tarte-tatin.</span><br />
<span style="font-family: inherit;">You don't even need a cake baking tin. </span><br />
<span style="font-family: inherit;">You only need one bowl to mix the batter and one stainless-steel sauce pan to make caramel and bake the cake.</span><br />
<span style="font-family: inherit;">There's less washing up afterwards. </span><br />
<span style="font-family: inherit;">If you have baked tarte-tatin, you know how </span>annoying<span style="font-family: inherit;"> it can be to clean the pan which is used for making caramel. </span>Hardened<span style="font-family: inherit;"> caramel stuck to the bottom of the pan is really difficult to clean.</span><br />
<span style="font-family: inherit;">However, I have noticed that the caramel which is baked in the cake tin doesn't stick as much as caramel made in the pan.</span><br />
<span style="font-family: inherit;">So, here is the solution. Make caramel in the pan, place the apple on top of the caramel in the pan. Then pour in the cake mix and bake. </span><br />
<span style="font-family: inherit;">As a result, as the pan bakes the cake, there is no need to use a cake tin. AND, not surprisingly, the caramel in the bottom of the pan melts in the apple cake, and is SO easy to clean afterword. </span><br />
<span style="font-family: inherit;">Ha! Isn't it a clever idea?</span><br />
<span style="font-family: inherit;">Ah, I've just got another idea. I could sprinkle sea salt on top of the caramel before laying sliced apples. "Salted Caramel Upside-Down Apple Cake"...... sounds even more interesting??? </span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<div class="MsoNormal">
<b><u><span style="background-color: white;"><span style="font-family: inherit;">Ingredients<span style="font-size: small;"> </span></span></span></u></b></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-UIsRoCb4yH4/VyxmMvp0uVI/AAAAAAAAKM4/1c59ctZRqcMhydHfJgAAdRGkNzVenDmHwCLcB/s1600/IMG_2696.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-UIsRoCb4yH4/VyxmMvp0uVI/AAAAAAAAKM4/1c59ctZRqcMhydHfJgAAdRGkNzVenDmHwCLcB/s320/IMG_2696.jpg" width="277" /></a></div>
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal" style="margin-bottom: 6pt;"><span style="font-family: inherit;">6 oz self-raising flour </span></li>
</ul>
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal" style="margin-bottom: 6pt;"><span style="font-family: inherit;">6 oz caster sugar </span></li>
</ul>
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal" style="margin-bottom: 6pt;"><span style="font-family: inherit;">6 oz low-fat margarine (or butter if you like)</span></li>
</ul>
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal" style="margin-bottom: 6pt;"><span style="font-family: inherit;">1 teaspoon baking powder</span></li>
</ul>
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal" style="margin-bottom: 6pt;"><span style="font-family: inherit;">1 teaspoon ground cinnamon</span></li>
</ul>
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal" style="margin-bottom: 6pt;"><span style="font-family: inherit;">2 eggs</span></li>
</ul>
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal" style="margin-bottom: 6pt;"><span style="font-family: inherit;">1/2 tsp vanilla extract </span></li>
</ul>
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal" style="margin-bottom: 6pt;"><span style="font-family: inherit;">2 apples sliced</span></li>
</ul>
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal" style="margin-bottom: 6pt;"><span style="font-family: inherit;"><span style="font-family: inherit;">Caramel: 3 oz caster sugar + 3</span><span style="font-family: inherit;"> tablespoons water </span></span></li>
</ul>
<span style="font-family: inherit;"><b><u><span style="font-family: inherit;"><span style="font-family: inherit;"><b><u><span style="font-family: inherit;"><br /></span></u></b></span>
Method</span></u></b></span><br />
<span style="font-family: inherit;"><b><u><span style="font-family: inherit;"><br /></span></u></b></span>
<br />
<ol start="1" style="margin-top: 0cm;" type="1">
<li><span style="background-color: white;">Place the granulated sugar and 3 Tbsp water into a stainless steel pan.</span></li>
<li><span style="background-color: white;">Stir over a low heat until the sugar has dissolved and there are no granules.</span></li>
<li class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">Remove the spoon and increase the heat. (Do NOT stir! Just watch!)</li>
<li class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">Boil until a golden straw colour. Then immediately put the bottom of the hot pan in a bowl of water. This stops cooking the caramel further. Leave it to cool at room temperature. (you could sprinkle some sea salt on the caramel to give it a "salted caramel" effect.)</li>
<li class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">Slice the apples and place them on top of the caramel layer in the bottom of the pan.</li>
<li class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">Put all the ingredients of the cake mixture in the bowl and mix with an electric hand-mixer.</li>
<li class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: inherit;">Pour the mixture into the pan over the apple.</span></li>
<li class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: inherit;">Bake in a preheated (180 C) oven for 50 minutes or until golden brown on top. </span></li>
<li>When the cake is baked, leave it for a few minutes then turn it upside-down onto a plate. </li>
</ol>
<div>
<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
</div>
</div>
<div>
<div class="MsoNormal">
Here is the "pear version"<br />
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<a href="https://2.bp.blogspot.com/-j-tsyszG3qI/VzXhzilYsOI/AAAAAAAAKNM/j_23Vt4RC9ArVbLC-PLAwDbK8Vq4TYZSQCLcB/s1600/IMG_2754.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://2.bp.blogspot.com/-j-tsyszG3qI/VzXhzilYsOI/AAAAAAAAKNM/j_23Vt4RC9ArVbLC-PLAwDbK8Vq4TYZSQCLcB/s320/IMG_2754.jpg" width="320" /></a><a href="https://3.bp.blogspot.com/-kW5qPRoY_hc/VzXhy5LJpFI/AAAAAAAAKNI/fwnDkLILA14dtxlF8LRSN0Ekzlc3HJ20QCLcB/s1600/IMG_2756.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://3.bp.blogspot.com/-kW5qPRoY_hc/VzXhy5LJpFI/AAAAAAAAKNI/fwnDkLILA14dtxlF8LRSN0Ekzlc3HJ20QCLcB/s320/IMG_2756.jpg" width="320" /></a></div>
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<br />Kyoko Beaumonthttp://www.blogger.com/profile/07496502454493544035noreply@blogger.com0tag:blogger.com,1999:blog-134779837578196316.post-28076478799091969542016-03-27T15:46:00.001+01:002016-04-07T21:14:57.074+01:00Easy Hot Cross Buns<div class="MsoNormal">
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<a href="https://4.bp.blogspot.com/-RR980KLEmM0/VvfxMneixuI/AAAAAAAAKMU/Tz1rFxH10s0x-Eaff5yH22OXhU90sIysQ/s1600/IMG_2044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="https://4.bp.blogspot.com/-RR980KLEmM0/VvfxMneixuI/AAAAAAAAKMU/Tz1rFxH10s0x-Eaff5yH22OXhU90sIysQ/s640/IMG_2044.jpg" width="640" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Yes, More Easter Baking from me. Here is my very first attempt at "Hot Cross Buns".</span><br />
There was no "mixed spice" in my cupboard as Mary Berry suggested to use.<br />
So, I just made up my own "mixed spice" with what I had in the cupboard.<br />
I also found out I had run out of plain flower to make the "cross" decoration. So, instead, I used icing to make the cross.<br />
Result? Surprisingly, the smell of "hot cross buns" came from the oven.<br />
Obviously, these are not text book Hot Cross Buns, but I'm a happy bunny. :)<br />
<span style="font-family: inherit;"><u><b><br /></b></u></span>
<span style="font-family: inherit;"><u><b>Ingredients<o:p></o:p></b></u></span></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: inherit;">250g strong white flour<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-kOiToKWesk0/VvfxVpnf-II/AAAAAAAAKMY/u4Ymjg87mfw4GJICrba39cTNj9ZuZqkXA/s1600/IMG_2049.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="288" src="https://4.bp.blogspot.com/-kOiToKWesk0/VvfxVpnf-II/AAAAAAAAKMY/u4Ymjg87mfw4GJICrba39cTNj9ZuZqkXA/s400/IMG_2049.jpg" width="400" /></a></div>
</span></li>
<li><span style="font-family: inherit;">20g caster sugar</span></li>
<li><span style="font-family: inherit;">7g easy-action yeast</span></li>
<li><span style="font-family: inherit;">¼ tsp salt</span></li>
<li><span style="font-family: inherit;">1 egg</span></li>
<li><span style="font-family: inherit;">50g unsalted butter softened or low-fat spread</span></li>
<li><span style="font-family: inherit;">80ml milk</span></li>
<li><span style="font-family: inherit;">zest of 1 orange</span></li>
<li><span style="font-family: inherit;">50g sultanas</span></li>
<li><span style="font-family: inherit;">1 tsp ground cinnamon</span></li>
<li><span style="font-family: inherit;">
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<!--StartFragment--><span lang="EN-GB" style="font-family: "calibri"; font-size: 12.0pt;">½ </span>tsp ground ginger</span></li>
<li><span style="font-family: inherit;">a pinch of ground coriander</span></li>
</ul>
<br />
<div class="MsoNormal">
<span style="font-family: inherit;"><u><b>Method</b></u></span></div>
<div class="MsoNormal">
<ol>
<li><span style="font-family: inherit;">Put all the ingredients, apart from the sultanas, in a bowl and mix together with an electric whisk with dough hooks for about 5 minutes until the dough becomes a ball. If the dough struggles to come together add 10ml more milk to make it very sticky. <div class="separator" style="clear: both; text-align: center;">
</div>
</span></li>
<li><span style="font-family: inherit;">Cover the bowl with cling film and leave the dough in a warm place until it doubles in size. <div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-Hlswy591cCg/Vvfxi_EutSI/AAAAAAAAKMc/sqrdCVFVkg06oVhtwuAFrUlhXyasXiUDA/s1600/IMG_2062.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-Hlswy591cCg/Vvfxi_EutSI/AAAAAAAAKMc/sqrdCVFVkg06oVhtwuAFrUlhXyasXiUDA/s320/IMG_2062.jpg" width="246" /></a></div>
</span></li>
<li><span style="font-family: inherit;">Knock down the air and mix in the sultanas and orange zest with your hands with some oil.</span></li>
<li><span style="font-family: inherit;">Shape the dough and place it in the baking tray and bake in a preheated oven (140c fan) for 10 minutes.</span></li>
<li><span style="font-family: inherit;">Turn down the temperature of the oven to 120c and bake for another 20 minutes.</span></li>
<li><span style="font-family: inherit;">Take the bread from the oven and cool for a few minutes. Then brush with syrup (some sugar and water). Decorate with icing.</span></li>
</ol>
<div>
<br /></div>
</div>
Kyoko Beaumonthttp://www.blogger.com/profile/07496502454493544035noreply@blogger.com0tag:blogger.com,1999:blog-134779837578196316.post-91835501967318761572016-03-27T14:08:00.000+01:002016-03-27T14:08:39.084+01:00Gingerbread Miffy <div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-DGvDxdk7-FQ/VvfYV3cnI6I/AAAAAAAAKL8/6kolmOL0Uews1wj8WwrpJF2031quC2yvQ/s1600/IMG_1112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://2.bp.blogspot.com/-DGvDxdk7-FQ/VvfYV3cnI6I/AAAAAAAAKL8/6kolmOL0Uews1wj8WwrpJF2031quC2yvQ/s640/IMG_1112.jpg" width="640" /></a></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
Happy Easter, Everyone. </div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
I know chocolate eggs are the usual Easter treat, but how about these gingerbread Miffy biscuits?</div>
<div class="MsoNormal" style="text-align: left;">
Great wee pressie for Miffy lovers. :) </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><b><u>Ingredients<o:p></o:p></u></b></span></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: inherit;">350g (12oz) plain flour <div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-Ugl11-i2dEs/VvfZAtgGZyI/AAAAAAAAKMA/t_aJyO0cXPk3cF0dRAR1yoLWwSddP4hAQ/s1600/IMG_2029.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="288" src="https://3.bp.blogspot.com/-Ugl11-i2dEs/VvfZAtgGZyI/AAAAAAAAKMA/t_aJyO0cXPk3cF0dRAR1yoLWwSddP4hAQ/s400/IMG_2029.jpg" width="400" /></a></div>
</span></li>
<li><span style="font-family: inherit;">1tsp bicarbonate of soda</span></li>
<li><span style="font-family: inherit;">2tsp ground ginger</span></li>
<li><span style="font-family: inherit;">1tsp ground cinnamon</span></li>
<li><span style="font-family: inherit;">125g (4oz) butter, cubed</span></li>
<li><span style="font-family: inherit;">175g (6oz) light muscovado sugar</span></li>
<li><span style="font-family: inherit;">1 egg</span></li>
<li><span style="font-family: inherit;">4Tbsp golden syrup</span></li>
</ul>
<br />
<div class="MsoNormal">
<o:p><span style="font-family: inherit;"><b><u> Method</u></b></span></o:p></div>
<div class="MsoNormal">
</div>
<ol>
<li><span style="font-family: inherit;">Preheat the oven to gas 4, 180°C, fan 160°C. Line two
baking trays with nonstick baking paper. In a food processor, mix the
flour, bicarbonate of soda, </span><span style="color: windowtext;">ginger</span><span style="font-family: inherit;">
and cinnamon. Add the butter and pulse until it has been incorporated. Add the
sugar and pulse a further 3-4 times.</span></li>
<li><span style="font-family: inherit;">In a bowl, put the dry ingredients in a mixing bowl and rub in the butter with your fingers. Mix in the remaining ingredients with a wooden spoon, before bringing the gingerbread dough together by hand together the </span><span style="color: windowtext; text-decoration: none; text-underline: none;">egg</span><span style="font-family: inherit;"> and
golden syrup with a fork. (Alternatively put all the ingredients into the food processor and whizz until the
mixture comes together in sticky clumps.) Shape the dough into a ball and wrap in
clingfilm; chill for 30 minutes.</span></li>
<li><span style="font-family: inherit;">On a large sheet of lightly floured, nonstick baking paper,
roll out half the dough to roughly the thickness of a pound coin.
Using a biscuit cutter, (I found a Miffy biscuit cutter on eBay) stamp out some shapes. Arrange on one of the
prepared trays and bake for 10-12 minutes, until golden. Transfer to a
wire rack to cool completely. Repeat with the remaining dough.</span></li>
</ol>
<div>
<br /></div>
<br />
<div class="MsoNormal">
<o:p></o:p></div>
Kyoko Beaumonthttp://www.blogger.com/profile/07496502454493544035noreply@blogger.com0tag:blogger.com,1999:blog-134779837578196316.post-25907227699170880832016-03-25T12:21:00.001+00:002016-03-25T18:50:38.101+00:00Easter Lemon Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-0tBj19kQIIA/VvUot9-d_1I/AAAAAAAAKLg/8j70qMco-DA3IqpFP9-NgYTFhruXivGfQ/s1600/DSC_0556.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://2.bp.blogspot.com/-0tBj19kQIIA/VvUot9-d_1I/AAAAAAAAKLg/8j70qMco-DA3IqpFP9-NgYTFhruXivGfQ/s640/DSC_0556.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">One of my favourite lemon drizzle cakes dressed for Easter.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<u><span style="font-family: inherit;">Ingredients </span></u></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/--FyRLKsF2ZI/VvUs35UWFvI/AAAAAAAAKLs/91uh8TM2pYYNw_hXrC9ka5JrSp4C5Rytg/s1600/DSC_0558.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" height="257" src="https://2.bp.blogspot.com/--FyRLKsF2ZI/VvUs35UWFvI/AAAAAAAAKLs/91uh8TM2pYYNw_hXrC9ka5JrSp4C5Rytg/s400/DSC_0558.jpg" width="400" /></span></a></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: inherit;">225g/8oz butter (or low-fat spread if you prefer), softened</span></li>
<li><span style="font-family: inherit;">225g/8oz caster sugar
</span></li>
<li><span style="font-family: inherit;">225g/8oz self raising flour, sifted </span></li>
<li><span style="font-family: inherit;">1 tsp baking powder</span></li>
<li><span style="font-family: inherit;">zest of 1 lemon</span></li>
<li><span style="font-family: inherit;">4 medium size eggs</span></li>
</ul>
<br />
<div class="MsoNormal">
<span style="font-family: inherit;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"> For the drizzle topping<o:p></o:p></span></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: inherit;">juice of 1 lemon</span></li>
<li><span style="font-family: inherit;">85g caster sugar</span></li>
</ul>
<br />
<div class="MsoNormal">
<span style="font-family: inherit;"><o:p></o:p></span></div>
<div class="MsoNormal">
<o:p><span style="font-family: inherit;"><br /></span></o:p></div>
<div class="MsoNormal">
<o:p><u><span style="font-family: inherit;"> Method</span></u></o:p></div>
<div class="MsoNormal">
</div>
<ol>
<li><span style="font-family: inherit;">Preheat the oven to 180C/ Fan160C/Gas Mark 4. Grease a
(20cm) round, deep loose-based tin and line with baking parchment.</span></li>
<li><span style="font-family: inherit;">Place the butter, sugar and lemon zest in a large bowl.
Use an electric whisk to beat the butter and sugar together until they are pale
and fluffy. Gradually add the eggs, whisking well between additions and adding
2 tbsp of the flour with the last egg - this will prevent curdling.</span></li>
<li><span style="font-family: inherit;">Sift over the remaining flour, then gently fold in with a
metal spoon along with 2 tbsp hot water. Spoon into the prepared tin, level the
surface and bake for 45-50 mins or until it is shrinking away from the sides of
the tin. A fine skewer inserted in the centre should come out clean. Cool in
the tin for 5 mins.</span></li>
<li><span style="font-family: inherit;">Squeeze the lemon juice, then sieve to remove the bits.
Use the fine skewer to prick the cake all over, pour over the syrup, then
sprinkle over the sugar before removing the cake from the tin. Serve in wedges.</span></li>
</ol>
<div>
<span style="font-family: inherit;">You could decorate the cake with icing (icing sugar and lemon juice) and chocolate mini-eggs for Easter. </span></div>
<div>
<br /></div>
<div>
<br /></div>
<br />
<div class="MsoNormal">
<o:p></o:p></div>
Kyoko Beaumonthttp://www.blogger.com/profile/07496502454493544035noreply@blogger.com0tag:blogger.com,1999:blog-134779837578196316.post-70467853203777333482016-03-13T17:04:00.000+00:002016-03-14T08:03:25.744+00:00Easy Brioche with leftover egg yolks<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-7JI0N6CRd6w/VuWc6w0t6rI/AAAAAAAAKK4/k_1LDWhHuWUar6J9cjTefSsG82SQRokKw/s1600/IMG_1878.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="449" src="https://4.bp.blogspot.com/-7JI0N6CRd6w/VuWc6w0t6rI/AAAAAAAAKK4/k_1LDWhHuWUar6J9cjTefSsG82SQRokKw/s640/IMG_1878.jpg" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
How to use up leftover egg yolks after making pavlova or meringue is an issue.</div>
<div class="MsoNormal">
So, here is another idea for using up the egg yolks.</div>
<div class="MsoNormal">
I had 3 egg yolks left over so I used these 3 egg yolks instead of 1 whole egg in a recipe for sweet dough.</div>
<div class="MsoNormal">
The result was surprisingly good. The bread turned out very soft, fluffy and yet moist.</div>
<div class="MsoNormal">
It was a bit like Panetone or Brioche.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Handling the sweet dough was tricky as it was a very wet dough and stuck to my hands.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-w357DNwe9Rg/VuWc62B2bFI/AAAAAAAAKK8/H7Pl80gSvNsuXTCXv6p8cJmkyvtaJG1tw/s1600/IMG_1883.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://1.bp.blogspot.com/-w357DNwe9Rg/VuWc62B2bFI/AAAAAAAAKK8/H7Pl80gSvNsuXTCXv6p8cJmkyvtaJG1tw/s200/IMG_1883.jpg" width="150" /></a></div>
<div class="MsoNormal">
Unfortunately, I don't have one of those fancy stand mixers but I just have a good old hand mixer.</div>
<div class="MsoNormal">
Recently, I discovered that the "dough hooks" which came with the hand mixer can do the same job as the stand mixer. I've been using my very basic hand mixer for a long time, but I have never used the "dough hooks" until I discovered they were actually for dough.</div>
<div class="MsoNormal">
Anyway, kneading sweet dough has became a doddle. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><u><b>Ingredients<o:p></o:p></b></u></span></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: inherit;">250g strong white flour<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-drP0p_f4sl4/VuWc4cT17vI/AAAAAAAAKK0/aJR2gGPHpJYJbAqK_kWl3wKpoGoJf9Hww/s1600/IMG_1869.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="298" src="https://3.bp.blogspot.com/-drP0p_f4sl4/VuWc4cT17vI/AAAAAAAAKK0/aJR2gGPHpJYJbAqK_kWl3wKpoGoJf9Hww/s320/IMG_1869.jpg" width="320" /></a></div>
</span></li>
<li><span style="font-family: inherit;">20g caster sugar</span></li>
<li><span style="font-family: inherit;">7g easy-action yeast</span></li>
<li><span style="font-family: inherit;">¼ tsp salt</span></li>
<li><span style="font-family: inherit;">3 egg yolks</span></li>
<li><span style="font-family: inherit;">50g unsalted butter softened or low-fat spread</span></li>
<li><span style="font-family: inherit;">80ml milk</span></li>
<li><span style="font-family: inherit;">zest of 1 lemon</span></li>
<li><span style="font-family: inherit;">50g raisins</span></li>
</ul>
<br />
<div class="MsoNormal">
<span style="font-family: inherit;"><u><b>Method<o:p></o:p></b></u></span></div>
<div class="MsoNormal">
<br />
<ol>
<li><span style="font-family: inherit;">Put all the ingredients, apart from the raisins, in a bowl
and mix together with an electric whisk with dough hooks for about 5 minutes
until the dough becomes a ball. If the dough struggles to come together add 10ml more milk to make it very sticky.<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-X5Ykp4KeGtI/VuZwBhjXcQI/AAAAAAAAKLQ/RkVAxY6Eo1wPmhyWO7F_0N1daD0b7welQ/s1600/IMG_1885.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="269" src="https://2.bp.blogspot.com/-X5Ykp4KeGtI/VuZwBhjXcQI/AAAAAAAAKLQ/RkVAxY6Eo1wPmhyWO7F_0N1daD0b7welQ/s320/IMG_1885.jpg" width="320" /></a></div>
</span></li>
<li><span style="font-family: inherit;">Cover the bowl with cling film and leave the dough in a warm
place until it doubles in size.</span></li>
<li><span style="font-family: inherit;">Knock down the air and mix in the raisins with your hands
with some oil.</span></li>
<li><span style="font-family: inherit;">Shape the dough and place it in the baking tray and bake in a
preheated oven (140c fan) for 10 minutes.</span></li>
<li><span style="font-family: inherit;">Turn down the temperature of the oven to 120c and bake for another
20 minutes.</span></li>
<li><span style="font-family: inherit;">Take the bread from the oven and cool for a few minutes.
Then decorate with icing.</span></li>
</ol>
</div>
<div class="MsoNormal">
<o:p></o:p></div>
Kyoko Beaumonthttp://www.blogger.com/profile/07496502454493544035noreply@blogger.com0tag:blogger.com,1999:blog-134779837578196316.post-45261026959807235442016-03-12T20:00:00.000+00:002016-03-13T17:08:27.606+00:00No Waste Pavlova with Lemon Curd<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-rdA84kG2NXY/VuWPiLLqe7I/AAAAAAAAKKk/JVQQT9Uv-GUP4ojKE7-wncg0OFZPK3rXQ/s1600/IMG_1744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="532" src="https://2.bp.blogspot.com/-rdA84kG2NXY/VuWPiLLqe7I/AAAAAAAAKKk/JVQQT9Uv-GUP4ojKE7-wncg0OFZPK3rXQ/s640/IMG_1744.jpg" width="640" /></a></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Pavlova is a great dessert to impress guests though it's very easy to make and prepare in advance.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">So, I often make it for a dinner party.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">The problem is what to do with the leftover egg yolks. Custard? </span>Mayonnaise<span style="font-family: inherit;">? </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Tada! This recipe solves the problem, as you can make the lemon curd for the pavlova itself.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">The tangy lemony flavour works very well with the sweet meringue. It's very refreshing. :) </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><b><u>Ingredients <o:p></o:p></u></b></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">For the pavlova base <o:p></o:p></span></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: inherit;">2 tsp cornflour</span><span style="font-family: inherit;">
</span></li>
<li><span style="font-family: inherit;">2 tsp white wine vinegar</span><span style="font-family: inherit;">
</span></li>
<li><span style="font-family: inherit;">1 tsp vanilla extract</span><span style="font-family: inherit;">
</span></li>
<li><span style="font-family: inherit;">4 medium free range eggs, at room temperature</span></li>
<li><span style="font-family: inherit;">200g caster sugar</span></li>
</ul>
<br />
<div class="MsoNormal">
<span style="font-family: inherit;">For the Lemon Curd<o:p></o:p></span></div>
<ul>
<li><span style="font-family: inherit;"><div class="MsoNormal">
4 egg yolks<span style="font-family: "ms mincho"; mso-bidi-font-family: "MS Mincho";">
</span></div>
</span></li>
<li><div class="MsoNormal">
130g caster sugar</div>
</li>
<li><div class="MsoNormal">
60g unsalted butter<span style="font-family: "ms mincho";">
</span></div>
</li>
<li><div class="MsoNormal">
2 tsp
grated lemon zest </div>
</li>
<li><div class="MsoNormal">
100ml lemon juice (appox. 3 lemons)<span style="font-family: inherit;"> </span></div>
</li>
</ul>
<div class="MsoNormal">
<span style="font-family: inherit;"><u><br /></u></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><u>Method for Pavlova base<o:p></o:p></u></span></div>
<div class="MsoNormal">
</div>
<ol>
<li><span style="font-family: inherit;">Preheat the oven to 140°C (fan).</span></li>
<li><span style="font-family: inherit;">Line a baking sheet with non-stick baking parchment, cutting
it to fit. Using a cake tin or plate as a template, draw a 23cm diameter circle
on the parchment with a pencil.</span><span style="font-family: inherit;">
</span></li>
<li><span style="font-family: inherit;">Place the cornflour, vinegar and vanilla extract in a small
bowl and blend with a teaspoon until smooth.</span></li>
<li><span style="font-family: inherit;">Separate the eggs one at a time, taking care not to include
any yolks with the whites.</span></li>
<li><span style="font-family: inherit;">As each egg is separated, tip the white into the large
mixing bowl.</span><span style="font-family: inherit;">
</span><span style="font-family: inherit;">Whisk
the egg whites until they are stiff enough to hold their shape.</span></li>
<li><span style="font-family: inherit;">Whisk in the sugar a tablespoonful at a time, adding a little
of the cornflour mixture each time.</span></li>
<li><span style="font-family: inherit;">When all the sugar and cornflour has been added, the
consistency of the mixture will be thick and marshmallowy.</span><span style="font-family: inherit;">
</span></li>
<li><span style="font-family: inherit;">Using the spatula, turn the meringue mixture onto the baking
sheet. Spread it to the marked line, then swirl with the spatula, making a
slight indentation in the centre for the filling.</span></li>
<li><span style="font-family: inherit;">When the Pavlova is ready to bake, turn the temperature down
to 120°C and bake it for 1 hour. Then turn the oven off and leave the pavlova
base to cool completely in the oven.</span></li>
</ol>
<br />
<div class="MsoNormal">
<u>Method for Lemon Curd<o:p></o:p></u></div>
<div class="MsoNormal">
</div>
<ol>
<li>Whisk egg yolks and sugar until well combined but not frothy.</li>
<li>Tip into a heavy-based non-reactive saucepan and add butter, zest and juice.</li>
<li>Stirring constantly, bring to simmering point over a medium-high heat (about five minutes).</li>
<li>As soon as bubbles appear, remove from heat, still stirring. Allow to cool. <span style="background-color: white; font-family: inherit;">Transfer to a sterilised jar and seal if you do not use all the lemon curd for the pavlova.</span></li>
</ol>
<br />
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Pour the Crème fraiche on top of the Pavlova and drizzle the lemon curd.</span></div>
<br />
<br />Kyoko Beaumonthttp://www.blogger.com/profile/07496502454493544035noreply@blogger.com0tag:blogger.com,1999:blog-134779837578196316.post-50744076272120158342016-03-11T19:48:00.000+00:002016-03-11T19:48:00.673+00:00Classic Carrot Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-8XcRpX7np44/VuK2XKQGrCI/AAAAAAAAKKU/L8VK-fobh7Mt5-ZrAhdLF8ljAjuxRzxfg/s1600/IMG_1709.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-8XcRpX7np44/VuK2XKQGrCI/AAAAAAAAKKU/L8VK-fobh7Mt5-ZrAhdLF8ljAjuxRzxfg/s640/IMG_1709.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">It's good to have a classic recipe which you can rely on and "almost" guarantees that </span>everybody<span style="font-family: inherit;"> loves it. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">This is my humble simple carrot cake. The main ingredients weigh 6 oz (175g) so it's very easy to remember. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">This is nothing fancy, but it always makes me feel cosy. It's a cake, but with </span>vegetables in it, so I don't feel so guilty........... am I totally wrong? </div>
<div class="separator" style="clear: both; text-align: left;">
Ah, by the way, this recipe has slightly less fat than conventional carrot cake recipes. </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<i><b>6 oz Carrot Cake</b></i></div>
<div class="separator" style="clear: both; text-align: left;">
<i><b><br /></b></i></div>
<div class="MsoNormal">
<o:p><u>Ingredients</u></o:p></div>
<div class="MsoNormal">
</div>
<ul>
<li>6oz (175g) brown soft sugar</li>
<li>6oz (175g) self-raising flour</li>
<li>6oz (175g) grated carrot</li>
</ul>
<div class="MsoNormal">
</div>
<ul>
<li>150ml sunflower oil</li>
<li>100g sultanas</li>
<li>3 large eggs</li>
<li>1 tsp baking-powder</li>
<li>1 tsp ground cinnamon</li>
<li>1 tsp ground ginger</li>
<li>grated zest of 1 large orange</li>
</ul>
<div class="MsoNormal">
</div>
<ul>
<li>175g icing sugar</li>
<li>1-2 Tbsp orange juice or lemon juice</li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u>Method</u></div>
<div class="MsoNormal">
</div>
<ol>
<li>Preheat the oven to 180C/fan 160C.</li>
<li>Tip the sugar into a large mixing bowl, pour in the oil
and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots,
raisins and orange rind.</li>
<li>Mix the flour, bicarbonate of soda and spices, then sift
into the bowl. Lightly mix all the ingredients – when everything is evenly
amalgamated stop mixing. The mixture will be fairly soft and almost runny.</li>
<li>Pour the mixture into the prepared loaf tin and bake for
50 minutes, until it feels firm and springy when you press it in the centre.
Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on
a wire rack. (You can freeze the cake at this point.)</li>
<li>Beat together the frosting ingredients in a small bowl
until smooth – you want the icing about as runny as single cream. Set the cake
on a serving plate and boldly drizzle the icing back and forth in diagonal
lines over the top, letting it drip down the sides. </li>
</ol>
<div>
<br /></div>
<div>
<br /></div>
<br />
<div class="MsoNormal">
<o:p></o:p></div>
<!--EndFragment-->Kyoko Beaumonthttp://www.blogger.com/profile/07496502454493544035noreply@blogger.com0tag:blogger.com,1999:blog-134779837578196316.post-91475142125668843692016-02-14T10:00:00.000+00:002016-02-14T10:12:09.144+00:00Very Lemony Muffins<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-a6hdfOeJr9c/Vr8vwkVApAI/AAAAAAAAKJA/XCLqza9ITmc/s1600/IMG_1421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-a6hdfOeJr9c/Vr8vwkVApAI/AAAAAAAAKJA/XCLqza9ITmc/s640/IMG_1421.jpg" width="640" /></a></div>
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">If you love lemon flavour it can't get more lemony than this.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">All sweet Valentine Day's treat with a tangy twist. Classic. :) </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Ingredients (makes approx 12 muffins)<o:p></o:p></span></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
</div>
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">For Muffins: </span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><a href="https://4.bp.blogspot.com/-Aw7snWFhqgM/Vr8lujtx9qI/AAAAAAAAKIk/ltDDxj0GeUY/s1600/IMG_1401.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-Aw7snWFhqgM/Vr8lujtx9qI/AAAAAAAAKIk/ltDDxj0GeUY/s400/IMG_1401.jpg" width="400" /></a></span></div>
</div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: inherit;">280g/10oz plain flour</span></li>
<li><span style="font-family: inherit;">1 tbsp baking powder</span></li>
<li><span style="font-family: inherit;">pinch of salt</span></li>
<li><span style="font-family: inherit;">115g/4oz caster sugar</span></li>
<li><span style="font-family: inherit;">2 eggs</span></li>
<li><span style="font-family: inherit;">200ml milk</span></li>
<li><span style="font-family: inherit;">6 tbsp/ 90ml sunflower oil</span></li>
<li><span style="font-family: inherit;">juice of one lemon and zest of 2 lemons</span></li>
<li><span style="font-family: inherit;">approx 4 tbsp lemon curd (optional)</span></li>
</ul>
<br />
<div class="MsoNormal">
<span style="font-family: inherit;">For the lemon syrup<o:p></o:p></span></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="font-family: inherit;">Juice of one lemon and a bit of zest</span></li>
<li><span style="font-family: inherit;">80g granulated sugar</span></li>
</ul>
<br />
<div class="MsoNormal">
<o:p><span style="font-family: inherit;">Method </span></o:p></div>
<div class="MsoNormal">
</div>
<ol>
<li><span style="font-family: inherit;">Preheat the oven to 200 C/400 F/Gas Mark 6 and grease muffin
tin or place cases in muffin tin.</span></li>
<li><span style="font-family: inherit;">Sift together the flour, salt and baking powder then stir in
the caster sugar.</span></li>
<li><span style="font-family: inherit;">Lightly beat the eggs in a separate bowl and then beat in
the milk, oil and juice of one lemon. Make a well in the dry ingredients’ bowl
and pour in the beaten liquid then stir gently until combined but try not to
over mix. Then stir through the zest of two lemons (You could leave a little
for the lemon syrup to make it extra lemony).</span></li>
<li><span style="font-family: inherit;">Spoon half of the mixture into the prepared muffin tins or
cases then add a teaspoon of lemon curd into the centre of each one before
spooning the rest of the muffin mixture on top if you would like the muffins to
have a lemony creamy surprise. However, the muffins are just lovely without
this.</span></li>
<li><span style="font-family: inherit;">Bake in the preheated oven for about 20-25 minutes until
they are well risen, golden brown and firm to the touch.</span></li>
<li><span style="font-family: inherit;">While baking the muffins, make the lemon syrup with the
juice of one lemon, <span style="font-family: inherit;">granulated</span> sugar and lemon zest. Mix the lemon juice and
granulated sugar in a small bowl to give a runny consistency.</span></li>
<li><span style="font-family: inherit;">Then transfer to a wire rack. Prick the warm muffins all
over with a skewer then pour over the drizzle – the juice will sink in and the
sugar will form a lovely, crisp topping</span></li>
</ol>
<div>
<br /></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-Hq6jqHgY_bs/Vr8pD9YwLpI/AAAAAAAAKI0/IfW4SpdwrnA/s1600/IMG_1410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://4.bp.blogspot.com/-Hq6jqHgY_bs/Vr8pD9YwLpI/AAAAAAAAKI0/IfW4SpdwrnA/s400/IMG_1410.jpg" width="400" /></a></div>
<br /></div>
<br />
<div class="MsoNormal">
<o:p></o:p></div>
Kyoko Beaumonthttp://www.blogger.com/profile/07496502454493544035noreply@blogger.com0tag:blogger.com,1999:blog-134779837578196316.post-10431598914269596852015-12-24T20:22:00.000+00:002015-12-24T20:22:28.924+00:00Happy Christmas Baking<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-EMv3NkT696s/VnxJeyjOnOI/AAAAAAAAKHw/_tRxKIxQhsc/s1600/IMG_0790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-EMv3NkT696s/VnxJeyjOnOI/AAAAAAAAKHw/_tRxKIxQhsc/s640/IMG_0790.JPG" width="480" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<h3 style="text-align: center;">
<span style="color: #990000; font-size: x-large;">Happy Christmas Everyone</span></h3>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">My Christmas log this year has Chestnut cream filling which I made and kept in the freezer. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">(<a href="http://kyokobeaumont.blogspot.co.uk/2015/10/sweet-chestnut-puree.html" target="_blank">click here for the chestnut cream recipe</a>) </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">This is a much smaller swiss roll (Genoise cake) recipe with 2 eggs instead of 3 eggs.</span></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<br />
<br />
<ul>
<li><span style="font-family: inherit;">2 eggs</span></li>
<li><span style="font-family: inherit;">60g caster sugar</span></li>
<li><span style="font-family: inherit;">50g plain (or self raising) flower + 10g cocoa powder</span></li>
<li><span style="font-family: inherit;">pinch of salt</span></li>
<li><span style="font-family: inherit;">10ml vegetable oil </span></li>
</ul>
<br />
<span style="font-family: inherit;"><a href="http://kyokobeaumont.blogspot.co.uk/2015/11/sweet-chestnut-swiss-roll.html" target="_blank">Click here for the swiss roll recipe</a>. </span><br />
<br />
<div style="text-align: center;">
<div class="separator" style="-webkit-text-stroke-width: 0px; clear: both; color: black; font-style: normal; font-variant: normal; letter-spacing: normal; margin: 0px; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: inherit;">Chocolate ganache couldn't be easier. I melted 100g of plain chocolate with 2 tsp of milk in the microwave. </span></div>
<div class="separator" style="-webkit-text-stroke-width: 0px; clear: both; color: black; font-style: normal; font-variant: normal; letter-spacing: normal; margin: 0px; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="-webkit-text-stroke-width: 0px; clear: both; color: black; font-style: normal; font-variant: normal; letter-spacing: normal; margin: 0px; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; margin: 0px; orphans: auto; text-align: left; text-indent: 0px; widows: auto;">
<span style="font-family: inherit;">More Christmas baking? Why not some ginger </span><span style="font-family: inherit;">biscuits? :) Happy Christmas.</span></div>
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<br /></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Ur3Wny6BSjA/VnxRxGH5LHI/AAAAAAAAKIE/Eu8FjVywDYY/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-Ur3Wny6BSjA/VnxRxGH5LHI/AAAAAAAAKIE/Eu8FjVywDYY/s640/FullSizeRender.jpg" width="552" /></a></div>
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<br /></div>
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<br /></div>
</div>
Kyoko Beaumonthttp://www.blogger.com/profile/07496502454493544035noreply@blogger.com0tag:blogger.com,1999:blog-134779837578196316.post-86116604431316395312015-11-21T20:42:00.000+00:002015-11-22T17:12:56.780+00:00Apple Flapjack<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-w5_TC7xV_XU/VlH3DjyApQI/AAAAAAAAKHI/yQOJmjVhHzk/s1600/IMG_0173.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-w5_TC7xV_XU/VlH3DjyApQI/AAAAAAAAKHI/yQOJmjVhHzk/s640/IMG_0173.jpg" width="504" /></a></div>
<br />
A friend of mine has a BIG apple tree in her garden that produces a lot of Bramley apples.<br />
I just can't resit her offer of huge bags full of such lovely, juicy and tangy fruit.<br />
So, I've been busy making apple chutney, muffins and cakes.... goodness knows pretty much everything I could think of. When I almost ran out of ideas for using up the apples, I came across a recipe for "Apple Flapjack" which is not "crunchy" flapjack, but is very moist.<br />
I suppose it's a different type of snack and very morish, a great afternoon treat for sure.<br />
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<span style="font-weight: 700;"><span style="font-family: inherit;"><u>Ingredients</u></span></span><br />
<ul>
<li><span style="font-family: inherit;">250g (8oz) butter or low-fat spread </span></li>
<li><span style="font-family: inherit;">250g (8oz) caster sugar</span></li>
<li><span style="font-family: inherit;">175g (6oz) golden syrup
425g (14oz) porridge oats</span></li>
<li><span style="font-family: inherit;">2 apples (</span><span style="font-family: inherit;">I used 300g of grated Bramley apples, which turned out VERY moist. Use 200g of Apples for a less moist result)</span></li>
</ul>
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><u>Method</u></span><br />
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<ol>
<li><span style="font-family: inherit;">Preheat oven to Gas Mark 4, 180°C, fan160°C. Line a 20 x 30cm (8 x 12in)
cake tin with non-stick baking paper.</span></li>
<li><span style="font-family: inherit;">Melt butter, caster sugar and golden syrup together in a pan, stirring until the sugar has dissolved. Remove from heat and stir in the oats and apples.</span></li>
<li><span style="font-family: inherit;">Spread the mixture in the tin and </span>sprinkle<span style="font-family: inherit;"> cinnamon sugar and bake for 25-30 minutes. Cut into 12-14 bars;
allow to cool before turning out of the tin. </span></li>
</ol>
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Kyoko Beaumonthttp://www.blogger.com/profile/07496502454493544035noreply@blogger.com0tag:blogger.com,1999:blog-134779837578196316.post-90978370026609484612015-11-07T14:46:00.000+00:002015-11-07T14:46:36.605+00:00Sweet Chestnut Swiss Roll<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-FiYPQk_y5LM/Vj4JInu84nI/AAAAAAAAKGQ/4I0teagIMvU/s1600/DSC_0440.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://3.bp.blogspot.com/-FiYPQk_y5LM/Vj4JInu84nI/AAAAAAAAKGQ/4I0teagIMvU/s640/DSC_0440.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">This Autumn seems to be a very good year for sweet chestnuts. Well, at least our local woods, Ruislip woods, have provided a lot of really good quality sweet chestnuts this year.</span></div>
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<span style="font-family: inherit;">Collecting chestnuts is fun and we got so many. I made 2 jam jars and one ice cream tub of chestnut puree. So, I have been trying to be clever using the lovely creamy <a href="http://kyokobeaumont.blogspot.co.uk/2015/10/sweet-chestnut-puree.html" target="_blank">sweet chestnut puree</a>.</span></div>
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<span style="font-family: inherit;">Here is one of my successful attempts to enjoy this Autumn flavour. </span></div>
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<span style="font-family: inherit;">I spread too much puree on the sponge and, unfortunately, I could not Swiss-roll it. </span></div>
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<span style="font-family: inherit;">Can I still call it "Swiss roll"?</span></div>
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<span style="font-family: inherit;">Well, let say it's "Ruislip roll." </span></div>
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<span style="font-family: inherit;">Ingredients:</span></div>
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<u><span style="font-family: inherit;"><br /></span></u></div>
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<u><span style="font-family: inherit;">For the Sponge</span></u></div>
<ul>
<li><span style="font-family: inherit;">3 eggs</span></li>
<li><span style="font-family: inherit;">75g caster sugar</span></li>
<li><span style="font-family: inherit;">75g self-raising flour</span></li>
</ul>
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<u><span style="font-family: inherit;"><br /></span></u></div>
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<u><span style="font-family: inherit;">For the Sweet Chestnut Puree</span></u></div>
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<a href="http://kyokobeaumont.blogspot.co.uk/2015/10/sweet-chestnut-puree.html" target="_blank"><span style="font-family: inherit;">Click here for the recipe</span></a></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Method:</span></div>
<div class="MsoNormal">
</div>
<ol>
<li><span style="font-family: inherit;">Preheat the oven to 200C/400F/Gas 6. Grease
and line a 23cm x 30cm/9in x 12in Swiss roll tin.</span></li>
<li><span style="font-family: inherit;">Whisk the eggs and sugar in a bowl until
pale and fluffy.
</span></li>
<li><span style="font-family: inherit;">Fold in the flour and spoon the mixture
into the tin. Bake in the oven
for 7-10 minutes, or until light and springy to
the touch.
</span></li>
<li><span style="font-family: inherit;">Remove from the oven and turn the sponge
out onto another piece of greaseproof paper.
</span></li>
<li><span style="font-family: inherit;">For the filling, spread the<a href="http://Preheat the oven to 200C/400F/Gas 6.Grease and line a 23cm x 30cm/9in x 12in Swiss roll tin
Whisk the eggs and sugar in a bowl until pale and fluffy.
Fold in the flour and spoon the mixture into the tin. Bake in the oven
for 7-10 minutes, or until light and springy to the touch.
Remove from the oven and turn the sponge out onto another piece of greaseproof paper.
For the filling, spread the jam onto the sponge and then spread with the cream, leaving a small gap around the edges.
Place a row of raspberries along one edge, lengthways. Roll the sponge to cover the raspberries and repeat the process until all of the raspberries have been used.
Dust with icing sugar and serve." target="_blank"> sweet chestnut puree (click for the recipe)</a> onto the
sponge, leaving a small gap around the edges.
</span></li>
<li><span style="font-family: inherit;">Roll the sponge.
</span></li>
<li><span style="font-family: inherit;">Dust with icing sugar and serve. </span></li>
</ol>
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<br />Kyoko Beaumonthttp://www.blogger.com/profile/07496502454493544035noreply@blogger.com0tag:blogger.com,1999:blog-134779837578196316.post-30614775121446840022015-10-15T18:53:00.005+01:002015-11-08T15:51:38.793+00:00Mount Blanc cupcakes <div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-Z8na9frM26Y/Vj9u04wSobI/AAAAAAAAKGg/SHBTPGOiaQA/s1600/DSC_0486.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-Z8na9frM26Y/Vj9u04wSobI/AAAAAAAAKGg/SHBTPGOiaQA/s640/DSC_0486.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">"Mount Blanc" cake was one of my favourite cakes when I was little.</span><br />
<span style="font-family: inherit;">My mum wasn't a baker, so she got these beauties from the local bakery.</span><br />
<span style="font-family: inherit;">So, this reminds me of my childhood.</span><br />
<span style="font-family: inherit;">I leant that the French make "Mont Blanc" with meringue. But my Japanese version of Mont Blanc uses very soft sponge cake as a base rather than meringue. </span><br />
<span style="font-family: inherit;">When you cut this little Mont Blanc, you will see the fresh cream inside. What a treat. :)</span><br />
<span style="font-family: inherit;"><br /></span>
<br />
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<span lang="EN-US" style="font-family: inherit;">Sponge base (for 10 cupcakes)<o:p></o:p></span></div>
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</div>
<ul>
<li><span style="font-family: inherit;">2 eggs</span></li>
<li><span style="font-family: inherit;">35g sugar</span></li>
<li><span style="font-family: inherit;">30g Self raising (or 30g plain flour + ½ tsp BP)</span></li>
<li><span style="font-family: inherit;">5g cocoa powder (optional, if you would like to make chocolate sponge)</span></li>
</ul>
<span style="font-family: inherit;"><br /></span>
<br />
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;"><o:p>Method:</o:p></span></div>
<div class="MsoNormal">
</div>
<ol>
<li><span style="font-family: inherit;">Whisk the eggs with a hand mixer until very
fluffy and pale in colour.</span></li>
<li><span style="font-family: inherit;">Keep whisking and add sugar in three
batches.</span></li>
<li><span style="font-family: inherit;">Add sifted flour all at once and gently
fold with a spatula to combine the egg mixture and flour. Do not over mix. You need to keep the air in the mixture.</span></li>
<li><span style="font-family: inherit;">Pour the mixture into the muffin cases.</span></li>
<li><span style="font-family: inherit;">Bake them in a preheated oven at 170c for
15-20 minutes.</span></li>
<li><span style="font-family: inherit;">Cool them completely before decorating.</span></li>
<li><span style="font-family: inherit;">Make sugar syrup with 3 tsp sugar, 2 tsp
water and 1 tsp rum.</span></li>
<li><span style="font-family: inherit;">Brush the sugar syrup on top of each cake.</span></li>
</ol>
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Now, the cupcakes are ready to be decorated.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">You'll need whipped double cream and sweet </span><a href="http://kyokobeaumont.blogspot.co.uk/2015/10/sweet-chestnut-puree.html" style="font-family: inherit;" target="_blank">chestnut puree</a><span style="font-family: inherit;">. (<a href="http://kyokobeaumont.blogspot.co.uk/2015/10/sweet-chestnut-puree.html" target="_blank">Click here for the recipe</a>)</span></div>
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</div>
<ol>
<li><span style="font-family: inherit;">Place a mound of whipped cream in the
middle of each cake.</span></li>
<li><span style="font-family: inherit;">Mix the chestnut puree with 1 tsp of rum
and put it in a piping bag.</span></li>
<li><span style="font-family: inherit;">Pipe the chestnut puree around the mound of
whipped cream to create a “Mount Blanc” effect.</span></li>
</ol>
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<a href="http://1.bp.blogspot.com/-ztO9aH6enSM/Vh-bEz4DdeI/AAAAAAAAKFQ/NIW-9V86vII/s1600/IMG_9221.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-ztO9aH6enSM/Vh-bEz4DdeI/AAAAAAAAKFQ/NIW-9V86vII/s400/IMG_9221.jpg" width="300" /></a><a href="http://2.bp.blogspot.com/-sohB0YqV7V0/Vj9u_hCHhjI/AAAAAAAAKGo/ixcYKPZUgBs/s1600/IMG_9734.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-sohB0YqV7V0/Vj9u_hCHhjI/AAAAAAAAKGo/ixcYKPZUgBs/s400/IMG_9734.jpg" width="300" /></a></div>
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Kyoko Beaumonthttp://www.blogger.com/profile/07496502454493544035noreply@blogger.com0tag:blogger.com,1999:blog-134779837578196316.post-92172176077888908392015-10-15T18:47:00.000+01:002015-10-18T16:52:07.933+01:00Sweet Chestnut Puree <div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-4FbLObgpQho/Vh-W5ukaQtI/AAAAAAAAKEg/0vL8TXaAJuE/s1600/IMG_9207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-4FbLObgpQho/Vh-W5ukaQtI/AAAAAAAAKEg/0vL8TXaAJuE/s640/IMG_9207.JPG" width="640" /></a></div>
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<span style="font-family: inherit; font-size: large;">Harvest time. :)</span><br />
<span style="font-family: inherit;">We are lucky that there is a "secret wood" where we can find a lot of lovely sweet chestnuts every Autumn. Another great harvest this year.</span><br />
<span style="font-family: inherit;">Sweet chestnuts are commonly used in savoury dishes in the UK, but for me, sweet chestnuts should be for "sweet" treats. So, I made sweet chestnut puree. Yes, "sweet" sweet chestnut puree.</span><br />
<span style="font-family: inherit;">First, the shell needs to be removed. That's the hard bit.</span><br />
<span style="font-family: inherit;">Here is the way I did it.</span><br />
<div class="MsoNormal">
</div>
<ol>
<li><span style="font-family: inherit;">Cut a cross in the chestnut shell.</span></li>
<li><span style="font-family: inherit;">Pre-heat your oven to 200C and place a
roasting dish or oven tray inside.
</span></li>
<li><span style="font-family: inherit;">Pop the chestnuts into a saucepan of water
and bring it up to the boil. </span></li>
<li><span style="font-family: inherit;">Once it is boiling, start your timer for 2
minutes. At the end of that time, drain the water off the chestnuts and tip
the still steaming chestnuts onto the hot
oven tray in the oven.
</span></li>
<li><span style="font-family: inherit;">Leave the chestnuts in the oven for 7
minutes.</span></li>
<li><span style="font-family: inherit;">While the nuts are roasting, prepare a
large bowl and put a tea towel inside the bowl.
</span></li>
<li><span style="font-family: inherit;">Toss the nuts inside the tea towel in the
bowl. This will keep the nuts warm as you peel them.
It’s easier to peel them when
they are warm.</span></li>
<li><span style="font-family: inherit; font-size: 12pt;">Pull one nut out at a time from under the towel and pull the shell and fluffy inner skin away from the kernel.
Keep going
until you’re all done.
If you are making puree, the shape of the chestnut
doesn’t matter. So, use a teaspoon and scoop out the flesh.</span></li>
</ol>
<div>
<span style="font-family: inherit;">Now the next bit is much easier. </span></div>
<div>
<span style="font-family: inherit;">For chestnut puree, you will need;</span></div>
<div>
<ul>
<li><span style="font-family: inherit;">300g chestnuts (unshelled weight)</span></li>
<li><span style="font-family: inherit;">300ml milk
</span></li>
<li><span style="font-family: inherit;">200g sugar
</span></li>
<li><span style="font-family: inherit;">1 vanilla bean (or 1 tsp Vanilla paste)</span></li>
</ul>
<div>
<span style="font-family: inherit;">Method:</span></div>
<div class="MsoNormal">
</div>
<ol>
<li><span style="font-family: inherit;">Chop the chestnuts roughly then place in a
saucepan with the milk, sugar and vanilla. Bring to a simmer so
that all
the sugar dissolves and continue to heat for about 20 minutes so that the
chestnuts have a chance to
absorb some of the milk.
</span></li>
<li><span style="font-family: inherit;">Remove the vanilla bean. Pour the remaining
ingredients into a blender (be careful! It will be hot!) then blend
until it
forms a thick liquid.
</span></li>
<li><span style="font-family: inherit; font-size: 12pt;">Return the liquid back to the saucepan and heat,
stirring continuously until it thickens and forms a bubbling
paste. Let the
chestnut puree cool before using it.</span></li>
</ol>
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<a href="http://3.bp.blogspot.com/-nBNIVjDWPI8/Vh-XjABHVjI/AAAAAAAAKEs/GJknwBZuUCE/s1600/IMG_9210.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-nBNIVjDWPI8/Vh-XjABHVjI/AAAAAAAAKEs/GJknwBZuUCE/s320/IMG_9210.JPG" width="240" /></a></div>
<a href="http://2.bp.blogspot.com/-9d8WlnNCWSs/Vh-XnpskzgI/AAAAAAAAKE0/DPbbXw6lWxM/s1600/IMG_9213.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="http://2.bp.blogspot.com/-9d8WlnNCWSs/Vh-XnpskzgI/AAAAAAAAKE0/DPbbXw6lWxM/s320/IMG_9213.JPG" width="240" /></a><a href="http://3.bp.blogspot.com/-crhLl4NqJyY/Vh-XqQA_PFI/AAAAAAAAKE8/jEBJYHK76Hs/s1600/IMG_9215.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="http://3.bp.blogspot.com/-crhLl4NqJyY/Vh-XqQA_PFI/AAAAAAAAKE8/jEBJYHK76Hs/s320/IMG_9215.JPG" width="240" /></a><br />
<div>
<span style="font-family: Cambria;"><br /></span></div>
<div>
<span style="font-family: Cambria;"><br /></span></div>
<div>
<span style="font-family: inherit;">Now this lovely "sweet Chestnut Puree" is ready to be used for sweet treats.</span></div>
<div>
<span style="font-family: inherit;">I made "<a href="http://kyokobeaumont.blogspot.co.uk/2015/10/mount-blanc-cupcakes.html" target="_blank">Mount Blanc cupcakes.</a>" I guess it's a Japanese-French fusion style of cake. </span><br />
<span style="font-family: inherit;"><a href="http://kyokobeaumont.blogspot.co.uk/2015/10/mount-blanc-cupcakes.html" target="_blank">Click here for the recipe.</a></span><br />
<br />
... or you could make some little "Chestnut Truffles."<br />
Simply, mix leftover cake crumbs and the chestnut puree together.<br />
Roll into small balls and roll in cocoa powder. That's it. Enjoy.<br />
<br />
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<a href="http://3.bp.blogspot.com/-epOrCVEGCtU/ViO_09CYcQI/AAAAAAAAKFw/rIgZjCB3Gxg/s1600/IMG_9423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-epOrCVEGCtU/ViO_09CYcQI/AAAAAAAAKFw/rIgZjCB3Gxg/s640/IMG_9423.JPG" width="480" /></a></div>
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<span style="font-family: Cambria;"><br /></span></div>
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Kyoko Beaumonthttp://www.blogger.com/profile/07496502454493544035noreply@blogger.com0