Chocolate Cherry Cakes

Ingredients

125 g dark chocolate, chopped
155 g butter
3 eggs
1/3 cup caster (superfine) sugar
1/3 cup all-purpose) flour
1/4 teaspoon baking powder
1 cup almond meal (ground almonds)
1/4 cup brandy
12 cherries
whipping cream, whipped, to serve

Method

  1. Preheat oven to 160°C (325°F).
  2. Place the chocolate and butter in a small saucepan over low heat and stir until smooth.
  3. Place eggs, sugar, flour, baking powder, almond meal, brandy and chocolate mixture in a bowl and mix to combine.
  4. Spoon mixture into 12 greased shallow cupcake tins lined with paper patty cases and press a cherry into the top. Bake for 12-15 minutes or until cakes are just set.
  5. Serve with whipped cream.

Makes 12 cakes.

Source: Fast, Fresh, Simple


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Maine Blueberry Muffins

Ingredients

1-1/4 cups quick or old-fashioned oats, uncooked
1-1/4 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil
3/4 cup fresh or frozen blueberries, thawed
2 tablespoons sugar
2 teaspoons cinnamon

Method

  1. Preheat oven to 425°.
  2. Grease twelve 2-1/2-inch muffin pan cups or line with paper baking cups.
  3. In medium bowl combine oats, flour, sugar, baking powder and salt.
  4. Combine milk, egg and oil in bowl. Add to dry ingredients and mix just until dry ingredients are moistened.
  5. Gently fold in blueberries. Fill muffin cups 2/3 full.
  6. Mix together sugar and cinnamon. Sprinkle over muffins.
  7. Bake for 20 to 25 minutes. Serve warm

Makes 12 muffins.

Source: Simply Delicious Meals in Minutes


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Walnut Bread

Ingredients

1 package (7 g) active dry yeast
1-1/2 cups water
390 g bread flour
60 g medium rye flour
1-1/2 tablespoons honey
2 teaspoons salt
1-1/3 cups walnuts

Method

  1. Mix all the ingredients, except for the walnuts, in a bowl. You don’t have to knead the dough; just mix until all the ingredients hold together. Fold in the walnuts. Cover the bowl with a lid or plastic wrap and let the dough rest for about 30 minutes.
  2. With a dampened hand, grab the outer edge of the dough, carefully pull to stretch it a little, and fold it in toward the center. Continue grabbing, pulling, and folding the dough until you’ve gone all the way around.
  3. Cover the bowl and let the dough rest for another 30 minutes.
  4. Repeat the pulling and folding sequence in Step 2. Cover the bowl and let the dough rest for about 1 hour.
  5. Scrape the dough out onto a well-floured (with rye flour) kitchen towel and shape it into a loaf. Turn the loaf seam-side-down. Fold the towel so it covers the loaf and let the loaf rise for 45-60 minutes.
  6. Position a rack in the center of the oven. Preheat the oven to 475°F (250°C) for at least 30 minutes before baking.
  7. Line a baking sheet with parchment paper. Place the loaf on the pan seam-side-up. (Alternatively, place the loaf on a preheated baking stone in the oven.) Reduce the oven temperature to 450°F (230°C) and bake the bread for about 35 minutes.
  8. Transfer to a wire rack to cool.

Makes 1 loaf.


Source: Bread


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Chiffon Pie

Ingredients

Shortcrust Pastry

2 cups regular flour
2 tbsp fine sugar
1 tsp salt
1/4 cup ground almonds
10 tbsp unsalted butter, cut into pieces
1 egg yolk

Filling

1 cup milk
9 tbsp fine sugar
7 oz unsweetened chocolate, broken into pieces
2 eggs, separated
1-1/4 tbsp powdered gelatin
4 tbsp strong black coffee
1-1/2 cups heavy cream, whipped

Topping

1 cup heavy cream, whipped
grated chocolate

Method

  1. Make the pastry. Sieve the flour, sugar and salt and add the almonds. Make a well in the center of the dry ingredients and add the butter and egg yolk. Working quickly, use the fingertips to mix all the ingredients together. Shape the dough into a ball and wrap in foil or plastic wrap. Leave to chill for 1 hour.
  2. Roll out the pastry on a floured work surface to a thickness of 1/8-1/4 inch and use to line a 9-inch fluted deep pie pan. Cover the pastry with a sheet of wax paper and weight it down with rice or beans. Bake blind in a pre-heated oven for 15 minutes, or until the edges begin to color.
  3. Remove the paper and beans and bake for a further 15 minutes. Leave to cool on a wire rack before removing from the pan.
  4. Make the filling. Mix the milk, 6 tbsp of the sugar and the chocolate pieces in a saucepan. Cook over a moderate heat. Stir constantly until the chocolate melts. The chocolate mixture should be thick and smooth when removed from the heat. Leave to cool.
  5. Beat the egg yolks into the chocolate mixture.
  6. Dissolve the gelatin in the coffee, over a low heat, and stir into the warm chocolate mixture. Chill until it begins to set.
  7. Beat the egg whites until stiff but not dry. Beat the remaining, sugar into the beaten egg whites until stiff and glossy.
  8. Gently fold the egg whites into the chocolate mixture, followed by the whipped cream.
  9. Pour the mixture into the pie shell. Decorate with whipped cream and grated chocolate.

Makes 1 pie.

Source: Chocolate Cooking


Today’s Comic

Roast Beef, Yorkshire Pudding and Roast Potatoes

Ingredients

2-1/2 to 3 lb boned and rolled sirloin
1-1/2 oz dripping or lard
1-1/2 lb potatoes, peeled and cut into pieces roughly the size of a small egg
salt
1 tablespoon plain flour
freshly ground black pepper
1-1/4 cup beef stock

Horseradish Sauce

5 oz soured cream
2 tablespoons grated fresh horseradish
salt and pepper to taste

Yorkshire Pudding

4 oz plain flour
1/2 teaspoon salt
2 eggs
1-1/4 cup milk and water mixed

Method

  1. Make the horseradish sauce by mixing the ingredients together in a bowl. Set aside.
  2. Select a roasting tin large enough to hold the meat and potatoes. Preheat the oven to 180°C (350°F).
  3. Put the roasting tin containing the fat in the oven to heat at the same time.
  4. Cover the potatoes with cold, salted water, bring to the boil and simmer for 5 minutes, then drain thoroughly.
  5. Wipe the meat with damp kitchen paper and rub the cut surfaces with the flour, well seasoned with salt and pepper. Insert a meat thermometer in the centre of the joint and place the meat, fat side uppermost, on a trivet.
  6. Turn the potatoes in the hot fat to coat them, then stand the trivet and meat over the potatoes. Transfer to the centre of the oven and cook for 20 minutes per lb plus 20 minutes, or until the thermometer registers 71°C (160°F) for medium cooked meat.
  7. Make the Yorkshire pudding batter. Sift the flour and salt into a deep basin and make a well in the centre. Drop in the eggs, add half of the milk and water, and with a small wire whisk gradually draw the flour into the liquid and beat until smooth. Beat in the rest of the milk and water and refrigerate until needed.
  8. When the meat is cooked, lift it out of the roasting tin and increase the oven heat to 220°C (425°F). Transfer the joint to a hot carving dish and leave in a warm place to rest for 15 minutes.
  9. Using a perforated spoon, transfer the potatoes to a shallow ovenproof dish and return them to the oven to brown.
  10. Pour a little of the hot fat from the roasting tin into each of 8 large bun tins and divide the batter between them. Cook in the hottest part of the oven for 15-20 minutes until well risen, crisp and golden.
  11. Drain off any surplus fat from the roasting tin, add the stock, stir to dislodge the coagulated juices from the base of the tin and simmer gently.
  12. Arrange the puddings around the joint and serve the potatoes, gravy and horseradish sauce separately.

Makes 6 to 8 servings.

Source: The encyclopedia of Creative Cooking


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