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Thursday, 21 September 2017

American style chocolate chip cookies

Preheat oven to 180 degrees c (fan)

Mix the followong using a food mixer.

3/4 cup caster or granulated sugar
3/4 cup soft brown sugar
1 cup butter
1 egg
1 tbsp baking powder

When all mixed together. Add 2 1/4 cup plain flour and hen finally 200g chopped chocolate. (Unused half dark.and half milk).

You should have a thick dough that can be formed into 1" diameter balls. Place them on a baking tray and push down gently to flatten. Bake for 10 to 12 minutes.

Saturday, 15 April 2017

Good butter icing

75g real butter room temperature
200g icing sugar

Double to ice and cover a normal.size sponge

Monday, 14 November 2016

Toffee Apples

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2016-11-06_1377466546616387514
  • 8 apples
  • 400g caster sugar
  • 1 tsp vinegar
  • 4 tbsp golden syrup
  • Water, boiled & non boiled
  • Decoration (I used, sesame seeds, coloured sugar, & pretzels).

Place apples in a large bowl & cover with boiling water to remove any wax.  Dry thoroughly & twist of stalks.  Push a wooden skewer into the stalk end of each apple (or a fork if you don't have any)!
Lay out a sheet of baking parchment and place the apples on this, close to your stove.  Tip sugar into pan along with 100m cold water & set over a medium heat.  Cook until the sugar dissolves (5 minutes or do) & then add the syrup & vinegar.
Set a sugar thermometer in the pan & boil to 150 degrees C 'hard crack' stage.
Working quicky, dip & roll each apple in the toffee until covered.  let the excess drip away & if using any decoration, dip the apple in now before setting on the parchment to set.

Cinder Toffee

2016-11-14_1383310035824541704
  • 250g golden syrup
  • 250g caster sugar
  • 1 tbsp bicarbonate of soda  (maybe don;t use all)
Melt sugar & syrup together until it reaches 149 degrees 'hard crack' stage, this will take a good 10 minutes. When the temperature is reached, add the bicarb & stir with a wooden spoon.  This will bubble up quickly.
Pour into a large lined pan & had additional greaseproof paper around the edge ready for overspill

Flapjacks

250g oats
125g butter
125g brown sugar
2-3 tbs golden syrup

Melt sugar, butter & syrup together until smooth, mix in oats & press into a lined 7" square tin.  Bake at 170 degrees for 20 minutes (check after 15).


Tuesday, 13 September 2016

Lamb Curry (SW)

500g diced lamb leg 
1 red onion, sliced into half moons
1cm piece ginger, finely chopped
2 garlic cloves, chopped
1 tbsp cumin
1 tbsp corriander 
2 tsp chilli powder (or fresh chilli)
400g can tomatoes
splash of concentrated stock
200g can chickpeas
1 tsp garam masala
100g spinach, stalks removed

Cooke lam with frylite until browned & then remove.

Cooke red onion until softened & golden brown.  Add cumin, garlic, ginger & coriander and cook for 2 minutes.

Return lamb to pan, pour over tomatoes, bring to boil & allow to simmer for 1.5hr (or pkace in over at 160 degrees C.

Top up with water is needed.  Add chickpeas & garam masala and cooke for 5 minutes, 

Add spinach until wilted and serve.

Tuesday, 30 August 2016

Salted Caramel (for brownies ect)

150g / 5.1/2 oz granulated sugar
pinch salt
125ml / 4fl oz double cream
10g / 1/4oz softened butter

Melt sugar in pan over medium heat until a dark brown colour.  Remove from heat, carefully add salt & half cream.  Once settled, add remaining cream and butter.  If lumpy, slowly heat until smooth.