Grapes Scones – recipe copy from what’s cooking baking Emma Patmore
Ingredients:
225g / 8oz / 2 cups self-raising flour
1 tbsp caster sugar
Pinch of salt
75g / 2 ¾ oz / 1/3 cup butter, cut into small pieces
40g / 1 1/ 2 oz / 3 tbsp glace (candied) grapes
1 egg, beaten
50 ml / 2 fl oz / ¼ cup milk
Lightly grease a baking tray
Strain the flour, sugar and salt into a mixing bowl and rub in the butter with your fingers until the scone mixture resembles breadcrumbs
Stir in the grapes and add the egg
Reserve 1 tbsp of milk for glazing, and then add the remainder to the mixture. Mix together to form soft dough.
On a lightly floured surface, roll out the dough to a thickness of 2 cm / ¾ inches and cut out 8 scones, using a 5 cm / 2 inch cutter
Place the scones on to the baking tray and brush with the reserved milk
bake in a preheated oven, 220ºC / 425ºF /Gas mark 7, for 8-10 minutes or until the scones are golden brown
Leave to cool on a wire rack, then serve split and buttered.
2011年4月28日星期四
chocolate truffle cake
Ingredients
3 cups Ghirardelli Semi-Sweet Chocolate Chips
1 cup unsalted butter at room temperature
8 large eggs, chilled
1/4 teaspoon salt
1/2 cup heavy cream
1 cup Ghirardelli Milk Chocolate Chips
2 ounces Ghirardelli White Chocolate baking bar, chilled
Directions
Preheat the oven to 325 degrees F. Arrange a rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.
In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes. Gently fold the whipped eggs, a third at a time, into the melted chocolate. Pour the batter into the prepared cake pan.
Prepare a water bath for the cake by placing the cake pan in a larger pan, and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center. Remove the pan from the water bath to a cooling rack, and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight. To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper.
To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly. When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover (There will be some ganache leftover.)
Chill the cake until the ganache sets, about 30 minutes. To garnish, grate the white chocolate bar on top of cake.
3 cups Ghirardelli Semi-Sweet Chocolate Chips
1 cup unsalted butter at room temperature
8 large eggs, chilled
1/4 teaspoon salt
1/2 cup heavy cream
1 cup Ghirardelli Milk Chocolate Chips
2 ounces Ghirardelli White Chocolate baking bar, chilled
Directions
Preheat the oven to 325 degrees F. Arrange a rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.
In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes. Gently fold the whipped eggs, a third at a time, into the melted chocolate. Pour the batter into the prepared cake pan.
Prepare a water bath for the cake by placing the cake pan in a larger pan, and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center. Remove the pan from the water bath to a cooling rack, and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight. To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper.
To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly. When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover (There will be some ganache leftover.)
Chill the cake until the ganache sets, about 30 minutes. To garnish, grate the white chocolate bar on top of cake.
2011年4月27日星期三
Turkey
The PERFECT Christmas TurkeyThere's nothing more festive than a roast turkey for Christmas, shared with friends and family. Roasting a turkey may seem to be a daunting task but don't let the silly giant bird intimidate you! In fact, I always like to make a turkey simply because it is low maintenance, and the long cooking time means you have plenty of time to slowly prepare everything else for a perfect gathering.
This recipe has been changed and adapted by many, froman original 3 page recipeby Heston Blumenthal (and I would commend anyone who tries to attempt that!). A touch of advice was added by Gwyneth Paltrow's GOOP, I've thrown in some of Jamie Oliver's notes and added a homemade herb butter rub and stuffing for the full fair. There are ways to cut corners to minimize the hard work, and I will show you how - after all, you want to be dressed and looking fresh as a daisy when your guests walk in, not sweating over the kitchen.
There are a few things that I find are really important to a perfect turkey:
A good roasting tray with a wire rack (to raise the bird)
The overnight soak in brine
Herbed butter
Remember the rule: 35 mins of oven time to every kg
Get your turkey delivered - boy are they heavy to carry otherwise!
Note:I used a 4kg Free Range Antibotic Free TurkeyfromSam the Butcher- you can order it online and have it delivered to your doorstep on the day of preparation! They will remove the giblets and clean it for you as well.
The Day Before: Soak in brine
½ cup coarse salt, plus more for seasoning
¾ cup dark brown sugar
4kg free range turkey
lemon and thyme
In a medium sized saucepan, heat the salt and sugar in 2 cups water, and add 1 whole lemon (just throw it in!) and a few sprigs of thyme. The salt and sugar will gently dissolve over low heat and the aroma from the lemon and herbs will gently infuse the brine.
Turn the heat off, and pour this mixture into the biggest pot you have, as it has to be big enough to keep the entire turkey submerged.
Add the turkey, then add cold water until the turkey is just submerged. Cover in glad wrap and refrigerate overnight.
Tip: If you have a giant turkey and not a single pot large enough to submerge it, you can use a garbage bag!
5 hours before the party starts: Prepping and Stuffing
Salt and Pepper
1 block of Butter, room temperature
Turkey thyme (dried thyme - crushed to resemble a powder) & Sage
Stuffing usually needs to be cooked and prepared the night before, but with the amount of Christmas shopping, card writing and tree decorating, we're not going to do that! Instead, I've opted forSam's Christmas stufferinstead. This turkey recipe is actually marvelous without stuffing, but I just can't seem to get my head around the concept. I love stuffing!
Preheat the oven to 150°C. Remove the turkey from the brine and rinse with cold water. Pat completely dry with paper towels.
Mix butter (enough to cover the inside and outside of the bird) with the thyme, salt and better.
This is the messy part. Insert a baking spatula under the skin of the turkey from it's rear and open up the skin, and spread knobs of herb butter under its skin (and along with the sage leaves, get your fingers in there). This is optional but it does add to the flavour later on.
Add some stuffing loosely in the turkey's cavity. You don't want to pack it in tightly, as that affects how the heat travels inside the turkey. You want to give it some room so the hot air from the oven can travel in and out.
Tie up the legs with cooking twine, then rub the herb butter all over the outside and sprinkle with a liberal amount of black pepper and bit of salt.
Oven time: It's getting hot in here
2 cups Chicken Stock
Flip your bird over, and place breast-side down in a roasting pan. Loosely cover the top with foil to minimize drying and cook for 35min per kg in a fan forced oven set to 170°C.
The beauty of the brine soaking is that this turkey hardly needs to be basted. I did it once an hour anyway, using pan juices and chicken stock.
After 35min per kg, remove the turkey from the oven and raise the temperature to 220°C and turn on the convection if available (if not, raise the temperature to 240°C). Once the oven reaches temperature, flip the turkey so it’s breast-side up on the roasting rack and put it back in the oven. Roast for half an hour, and test by stabbing a fork into the thickest part of the thigh for 10 seconds. The tip of the fork should be very hot and the juices should run clear.
I like to brush the skin with a small amount of honey alongside the pan juices to give it a nicer color for the last 5 minutes of roasting.
Let it rest at least 30 minutes before slicing and serving - this is a perfect time to make a gravy with the remaining pan juices.
Carving and Serving
I'm going to point you over to Jamie Oliver's instructional video for this:
http://www.jamieoliver.com/about/jamie-oliver-videos/carving-a-turkey- but I have to say, carving is a man's job. Make your other half watch this video and ask him to carve the turkey. It makes them feel in control, they feel the Christmas glory when eyes light up as the platter of turkey meat is brought to the table. Garnish with roast vegetables or a rocket salad.
juicy turkey legThe meat should be tender and moist, even the breast meat from this recipe is utterly delightful. I hope you enjoy a wonderful Christmas period with your loved ones
This recipe has been changed and adapted by many, froman original 3 page recipeby Heston Blumenthal (and I would commend anyone who tries to attempt that!). A touch of advice was added by Gwyneth Paltrow's GOOP, I've thrown in some of Jamie Oliver's notes and added a homemade herb butter rub and stuffing for the full fair. There are ways to cut corners to minimize the hard work, and I will show you how - after all, you want to be dressed and looking fresh as a daisy when your guests walk in, not sweating over the kitchen.
There are a few things that I find are really important to a perfect turkey:
A good roasting tray with a wire rack (to raise the bird)
The overnight soak in brine
Herbed butter
Remember the rule: 35 mins of oven time to every kg
Get your turkey delivered - boy are they heavy to carry otherwise!
Note:I used a 4kg Free Range Antibotic Free TurkeyfromSam the Butcher- you can order it online and have it delivered to your doorstep on the day of preparation! They will remove the giblets and clean it for you as well.
The Day Before: Soak in brine
½ cup coarse salt, plus more for seasoning
¾ cup dark brown sugar
4kg free range turkey
lemon and thyme
In a medium sized saucepan, heat the salt and sugar in 2 cups water, and add 1 whole lemon (just throw it in!) and a few sprigs of thyme. The salt and sugar will gently dissolve over low heat and the aroma from the lemon and herbs will gently infuse the brine.
Turn the heat off, and pour this mixture into the biggest pot you have, as it has to be big enough to keep the entire turkey submerged.
Add the turkey, then add cold water until the turkey is just submerged. Cover in glad wrap and refrigerate overnight.
Tip: If you have a giant turkey and not a single pot large enough to submerge it, you can use a garbage bag!
5 hours before the party starts: Prepping and Stuffing
Salt and Pepper
1 block of Butter, room temperature
Turkey thyme (dried thyme - crushed to resemble a powder) & Sage
Stuffing usually needs to be cooked and prepared the night before, but with the amount of Christmas shopping, card writing and tree decorating, we're not going to do that! Instead, I've opted forSam's Christmas stufferinstead. This turkey recipe is actually marvelous without stuffing, but I just can't seem to get my head around the concept. I love stuffing!
Preheat the oven to 150°C. Remove the turkey from the brine and rinse with cold water. Pat completely dry with paper towels.
Mix butter (enough to cover the inside and outside of the bird) with the thyme, salt and better.
This is the messy part. Insert a baking spatula under the skin of the turkey from it's rear and open up the skin, and spread knobs of herb butter under its skin (and along with the sage leaves, get your fingers in there). This is optional but it does add to the flavour later on.
Add some stuffing loosely in the turkey's cavity. You don't want to pack it in tightly, as that affects how the heat travels inside the turkey. You want to give it some room so the hot air from the oven can travel in and out.
Tie up the legs with cooking twine, then rub the herb butter all over the outside and sprinkle with a liberal amount of black pepper and bit of salt.
Oven time: It's getting hot in here
2 cups Chicken Stock
Flip your bird over, and place breast-side down in a roasting pan. Loosely cover the top with foil to minimize drying and cook for 35min per kg in a fan forced oven set to 170°C.
The beauty of the brine soaking is that this turkey hardly needs to be basted. I did it once an hour anyway, using pan juices and chicken stock.
After 35min per kg, remove the turkey from the oven and raise the temperature to 220°C and turn on the convection if available (if not, raise the temperature to 240°C). Once the oven reaches temperature, flip the turkey so it’s breast-side up on the roasting rack and put it back in the oven. Roast for half an hour, and test by stabbing a fork into the thickest part of the thigh for 10 seconds. The tip of the fork should be very hot and the juices should run clear.
I like to brush the skin with a small amount of honey alongside the pan juices to give it a nicer color for the last 5 minutes of roasting.
Let it rest at least 30 minutes before slicing and serving - this is a perfect time to make a gravy with the remaining pan juices.
Carving and Serving
I'm going to point you over to Jamie Oliver's instructional video for this:
http://www.jamieoliver.com/about/jamie-oliver-videos/carving-a-turkey- but I have to say, carving is a man's job. Make your other half watch this video and ask him to carve the turkey. It makes them feel in control, they feel the Christmas glory when eyes light up as the platter of turkey meat is brought to the table. Garnish with roast vegetables or a rocket salad.
juicy turkey legThe meat should be tender and moist, even the breast meat from this recipe is utterly delightful. I hope you enjoy a wonderful Christmas period with your loved ones
tiramisu
Prep Time:
35 MinCook Time:
10 MinReady In:
5 Hrs
Servings (Help)
US Metric Calculate
Original Recipe Yield 1 - 7x11 inch dish
Ingredients
6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/4 cup strong brewed coffee, room temperature
2 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder
Directions
In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.
35 MinCook Time:
10 MinReady In:
5 Hrs
Servings (Help)
US Metric Calculate
Original Recipe Yield 1 - 7x11 inch dish
Ingredients
6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/4 cup strong brewed coffee, room temperature
2 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder
Directions
In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.
2011年4月26日星期二
君度橙牛油蛋糕 orange pound cake
A. 牛油150g(叮熔) 砂糖108g 橙皮茸1個 橙皮刨絲1個(加糖水叮軟)
B. 糖粉30g 杏仁粉30g (篩勻)
C. 低粉150g 泡打粉3g (篩勻)
D. 蛋135g 暖牛奶15g
牛油趁暖加入A, B用手打蛋拂拌勻, 加入一半C拌勻, 逐少加入D拌勻, 再加入餘下的D. 全程不用打發, 加入麵粉後不要大力攪打, 否則起筋就不好吃了.
模子噴上脫模油/塗牛油, 入爐以170度焗約50分鐘, 要看糕面啡金, 竹簽刺入沒有黏漿為準. (焗到麵團表面脹起半乾時, 用刀子沿中線劃一條直痕.)
君度酒汁
糖水(100g水+130g糖煮至剛滾)50g 鮮橙汁50g 君度酒25g
蛋糕出爐後, 趁熱掃勻整個糕的底面四周, 盡量讓蛋糕吸飽汁. 待涼, 包好, 室溫放3日才吃, 是最好的.
B. 糖粉30g 杏仁粉30g (篩勻)
C. 低粉150g 泡打粉3g (篩勻)
D. 蛋135g 暖牛奶15g
牛油趁暖加入A, B用手打蛋拂拌勻, 加入一半C拌勻, 逐少加入D拌勻, 再加入餘下的D. 全程不用打發, 加入麵粉後不要大力攪打, 否則起筋就不好吃了.
模子噴上脫模油/塗牛油, 入爐以170度焗約50分鐘, 要看糕面啡金, 竹簽刺入沒有黏漿為準. (焗到麵團表面脹起半乾時, 用刀子沿中線劃一條直痕.)
君度酒汁
糖水(100g水+130g糖煮至剛滾)50g 鮮橙汁50g 君度酒25g
蛋糕出爐後, 趁熱掃勻整個糕的底面四周, 盡量讓蛋糕吸飽汁. 待涼, 包好, 室溫放3日才吃, 是最好的.
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