posted by Carol on Dec 28
Makes about 20 - If you have an electric mixer, meringue is very easy to make but looks impressive.
posted by Carol on Dec 28
Serves just 2 - three is definitely a crowd on Valentine’s Day.
A Chocolate-Dipped Strawberry Photographic Print
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Ingredients
1lb stawberries
12oz best plain (semi-sweet) chocolate
Method
1. Leave the stems on the strawberries. They make a nice little ‘handle’. Wash and dry them and then put in the refrigerator to chill.
2. Melt the chocolate (see Basic Techniques if you don’t know how to do this).
3. Let the chocolate cool slightly, but it should not set. Take the strawberries from the refrigerator and, holding each one by its stem, dip it halfway into the chocolate so each one is half covered, then place on non-stick kitchen paper.
4. Put them back into the refrigerator to set but remove them about an hour before serving.
5. For a romantic evening, serve by candlelight with the best champagne you can afford!
posted by Carol on Dec 28
This delicious rich chocolate cake is ideal for celebrating Valentine’s Day with your partner.
Chocolate Cake Dessert at O’Farrell Restaurant, Acassuso, Buenos Aires, Argentina Photographic Print
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Ingredients
9oz semi sweet (plain) chocolate
7oz ground almonds
6oz butter
1/2 cup (4ozs) fine grained (caster) sugar
4 eggs
5 or 6tbs strawberry jelly (jam)
Method
1. Preheat the oven to 350 deg F (180 deg C). Line the base of a 9 inch square cake pan and grease well. (A romantic touch would be to use a heart shaped cake pan). 2. Melt 6 ozs of the chocolate (see techniques).
3. Separate the egg whites from the yolks and beat the whites until they form stiff peaks.
4. In a separate bowl, beat 4ozs of the butter with the sugar until light and fluffy. Stir in the almonds, egg yolks and cooled melted chocolate. Beat until well mixed.
5. Carefully fold the egg whites into the chocolate and almond mixture and pour into the cake pan.
6. Bake for about 55 minutes until firm. Allow to cool in the pan for about five minutes and the turn onto a cooling tray.
7. When cold, spread the strawberry jelly (jam) over the top of the cake. Do not worry if the cake sinks a little or if there are any cracks, as they will be covered by the frosting.
8. For the frosting put the remaining butter and chocolate into a basin and melt as shown in techniques. Stir together well until smooth and glossy and pour on the top of the cake, and spread evenly.
posted by Carol on Nov 27
Oatmeal is good for you, chocolate is delicious and these cookies don’t need baking in the oven, so what is stopping you trying the recipe?
Ingredients
1/2 cup creamy peanut butter
3 cups quick cooking oats
2 cups sugar
1/4 pound butter
1/2 cup milk
3 tbs cocoa
1 tsp vanilla extract
Method
1. Put the sugar, butter, milk and cocoa in a large saucepan. Bring to the boil and continue to boil for about one minute.
2. Remove from the heat and mix in the vanilla extract and peanut butter. When these are well combined, add the oatmeal and mix together thoroughly.
3. Drop spoonfuls of the mixture on to waxed kitchen paper. Put them in the refrigerator for about and hour until firm.
posted by Carol on Nov 27
These are very pretty cookies and quite easy to make, why not have a go?
Ingredients
2 cups of all purpose (plain) flour
4oz butter
1/4 cup castor (fine grained) sugar
1 egg
1 tsp vanilla essence
1 oz cornflour (cornstarch)
Decoration
6oz melted white chocolate
6oz melted plain (semi-sweet) chocolate
Method
1. Preheat the oven to 350 deg F (180 deg C) and grease enough cookie trays to accommodate 40 cookies.
2. Put the butter and sugar into bowl and beat until light and fluffy. Add the vanilla essence and egg and beat until well blended.
3. Sift the flour cornflour into the mixture and mix until a soft dough forms. Wrap in clingfilm (Saranwrap) and refrigerate for about 30 minutes.
4. Roll out the dough to a thickness of about 1/8 inch and then use cookie cutters to cut out about 40 cookies, rerolling the dough as necessary.
5. Place on the prepared cookie trays and bake for about 15 minutes. When they are ready, remove them from the oven and allow to cool on the sheets until firm enough to move, then place them on cooling racks.
6. When the cookies are cold, dip half in white chocolate and half in dark chocolate. Place on non-stick kitchen paper until the chocolate sets then decorate with piped contrasting chocolate.
posted by Carol on Nov 27
These cookies look impressive but are quite easy and, best of all, they are great to eat.
Ingredients
2 cups wholemeal cake flour (self raising)
1 egg
4oz butter
1/2 cup soft brown sugar
4oz melted plain (semi sweet) chocolate
Topping
1 egg white
a little icing (confectioners) sugar
Method
1. Preheat the oven to 350 deg F (180 deg C) and line cookie trays with non stick baking parchment.
2. Put the butter and sugar into a bowl and cream until light and fluffy then beat in the egg and chocolate.
3. Sift in flour and stir until well mixed and forming a soft dough. Wrap in clingfilm or Saranwrap and refrigerate for about an hour.
4. When the mixture has chilled, break off small pieces and roll into thin ropes about 10 inches long. To make the pretzel shape, make a circle with the centre, crossing the ends over and then bringing the end up to the top of the circle, just off centre. (Look at a pretzel and this instruction will make a bit more sense!)
5. When you have formed about 40 pretzels, put them on the prepared cookie trays. Refrigerate again for about 30 minutes then bake for about 15 minutes.
6. Allow to cool on the trays until firm then put on cooling racks. Whisk the egg white and then brush the pretzels with it and sprinkle with icing sugar.
posted by Carol on Nov 27
Chocolate Chip Cookie Photographic Print
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Ingredients
1 cup of all purpose (plain) flour
1/2 cup packed soft brown sugar
1/4 cup white sugar
4oz softened butter
1-1/3 cup of chocolate chips
1 large egg
1 tsp vanilla essence
1/4 tsp salt
1/2 tsp baking (bicarbonate) soda
Method
1. Preheat the oven to 350 deg F (180 deg C).
2. Put the softened butter into a large bowl and beat until light and fluffy. Add the brown and white sugar, vanilla essence and salt and beat until well blended. Lightly beat the egg into the mixture.
3. Sift the flour and baking soda together then stir into the butter and sugar mixture until a dough forms, then stir in the chocolate chips.
4. Drop a couple of tablespoonfuls of the mixture on to a baking sheet to make each cookie spacing them well apart. You will probably need at least two baking sheets for this. Bake until golden brown.
5. When they are ready, remove them from the oven and allow to cool on the sheets until firm enough to move, about 3 or 4 minutes. Then place them on cooling rack.
posted by Carol on Nov 27
These bars are quick and easy to make and are ideal to pop in the lunchbox or with a cup of coffee.
Ingredients
2 cups of all purpose (plain) flour
4oz butter
1/4 cup castor (fine grained) sugar
1 egg
1 tsp vanilla essence
1 oz cornflour (cornstarch) Decoration
6oz melted white chocolate
6oz melted plain (semi-sweet) chocolate
Method
1. Preheat the oven to 350 deg F (180 deg C) and grease enough cookie trays to accommodate 40 cookies.
2. Put the butter and sugar into bowl and beat until light and fluffy. Add the vanilla essence and egg and beat until well blended.
3. Sift the flour cornflour into the mixture and mix until a soft dough forms. Wrap in clingfilm (Saranwrap) and refrigerate for about 30 minutes.
4. Roll out the dough to a thickness of about 1/8 inch and then use cookie cutters to cut out about 40 cookies, rerolling the dough as necessary.
5. Place on the prepared cookie trays and bake for about 15 minutes. When they are ready, remove them from the oven and allow to cool on the sheets until firm enough to move, then place them on cooling racks.
6. When the cookies are cold, dip half in white chocolate and half in dark chocolate. Place on non-stick kitchen paper until the chocolate sets then decorate with piped contrasting chocolate.
posted by Carol on Nov 19
Serves 6 - 8 This might not be a dessert for cheesecake purists, but take my word, it is delicious.
Ingredients
50g/2oz butter, melted
120g/4oz digestive biscuits (graham crackers)
150g/5oz castor (fine grained) sugar
3 large eggs
3 egg yolks
500g/16oz cream cheese (something like Philadelphia)
175ml/4 fl oz sour cream
1/2 tsp (approx) of lime or lemon juice
150g/5oz plain (semi-sweet) chocolate
Method
1. Preheat oven to 180 deg C/350 deg F. Line the outside of a 20cm/8 inch cake pan with a removable bottom (Springform are best) with two layers of foil to make it waterproof.
2. To make the base: crush the biscuits into crumbs then mix with the melted butter. A quick way to do both, is to put the biscuits in a food processor, then, when the biscuits have been reduced to crumbs, pour in the butter. Press the mixture evenly across the bottom of the cake pan. Refrigerate.
3. Beat the cream cheese and then when it is smooth add the sugar. Add the eggs and extra yolks individually, beating between each one. If you are using an electric mixer on a stand, you can add them while the mixer continues to beat.
4. Add the sour cream and lime or lemon juice and continue to beat until the mixture is smooth.
5. Fold in the melted chocolate. Be careful not to mix it too well because you want a marbled effect.
6. Put the cake pan in a larger roasting pan and pour boiling water into the roasting pan to a depth of about 1 to 2 inches.
7. Pour the cheese and chocolate mixture into the cake pan on top of the biscuit base.
8. Cook for about 1 hour. When it is done, it will be firm on the edges, coming away slightly from the sides of the pan, but still soft in the middle.
9. Remove the foil from the pan and allow to cool, still in the cake pan. Then refrigerate for an hour or two. Remove from the cake pan and serve at room temperature. This cheesecake will walk right off the plate!
posted by Carol on Nov 19
Serves 6 - In the UK, a Christmas Yule Log is a traditional cake. If you have never eaten it, try this recipe and I am sure you will put it on your list of family favourites for Christmas food.
Chocolate Christmas Yule Log
*Picture of Yule Log: Copyright © Jsh3d used under a GNU Licence.
Ingredients
5 eggs, separated
115g/4oz caster (superfine) sugar
50g/2 oz cocoa powder
1 tsp warm water
Filling
475ml/16 fl oz double (heavy) cream
200g/7oz white chocolate
90g/3oz caster sugar
2 tbs brandy (or other flavouring)
Ganache to Cover (Optional)
250ml/8 fl oz double (heavy) cream
225g/8oz plain (semi-sweet) chocolate
Method
1. Preheat oven to 180 deg C/350 deg F. Grease and flour a 13 inch x 9 inch (33cm x 23cm) Swiss (jelly) roll tin (pan) and then line it with greased non-stick paper. Prepare another piece of non-stick paper, the same size as the cake tin and sprinkle it evenly with 2 tbs of the caster (superfine) sugar. Put that paper to one side for now.
2. Put the egg yolks and remaining caster sugar into a bowl and whisk until it thickens enough to leave a trail. Then sift the cocoa and fold into the egg yolks
3. Whisk the egg whites until they form soft peaks. Add one tbs to the egg yolks and fold in, then add the rest of the egg whites and fold in carefully.
4. Tip it into the Swiss roll tin and spread evenly all over the tin, right up to the edges and into the corners. Cook for about 20 minutes until firm to the touch and the cake springs back when pressed.
5. Turn the cake out on to the sugar covered non-stick paper prepared earlier. Carefully peel off the paper used to line the cake tin then cover with a clean damp cloth.
6. Filling: break up the chocolate in to small pieces then put it and 120ml/4 fl oz of cream into a saucepan. Heat slowly, stirring continuously until the chocolate melts. Put it to one side to cool to room temperature.
7. Whip the remaining cream and brandy (or other flavouring) until it reaches the soft peaks stage then fold it into the cooled chocolate mixture.
8. Cover the cake with the filling and then roll up. Don’t worry if it cracks. If you don’t want to cover it with the chocolate ganache, just dust it with a little sifted icing sugar (confectioners sugar).
9. Ganache: Just melt the chocolate in a saucepan with the cream, stirring continuously. When it is melted, pour into a bowl and leave to cool then whisk until the ganache thickens.
10. Completely cover the Yule Log with the ganache and, with a cocktail stick, draw lines in the ganache to imitate wood grain. Sprinkle with a little sifted icing sugar and decorate with holly or other Christmas decoration.
