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cookessentials - 2013-05-22 10:07:00

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cookessentials - 2013-05-25 10:42:00

Up, up, up & away.. (just bumping so I can grab some great recipes later)

earth_moon - 2013-05-26 17:20:00

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cookessentials - 2013-06-04 17:13:00

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cookessentials - 2013-06-04 17:24:00

APPLE CAKE - AUNT DAISY
breakfast cup brown sugar ( i think its 150g), 1 1/2 C flour, 1 tsp mixed spice, 1/2 C raisins, 2 well beaten eggs, 1/2 C butter, 1 tsp B.Soda, 1 C thinly sliced apples, 1/2 C walnuts.
Cream butter and Sugar, add well beaten eggs, then flour sifted with B.Soda and spices.Into this stir raisins and nuts. Place half this mixture in prepared tin, then sliced apples, sprinkled with Tbl sugar and pinch of cinnamon. Next add the remaining mixture. Put in good oven about 1hr ( wouldn't have a clue what they mean by good oven). When nearly cooked sprinkle top of cake with 1 Tbl of brown sugar a little cinnamon and nutmeg.
Put greases paper on top so sugar wont burn. Take off just before taking cake from oven. KeeP 2 or 3 days before cutting. If preferred, fruit and nuts may be omitted.

bev00 - 2013-06-12 00:44:00

Bump

soozeblue - 2013-07-07 23:13:00

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cookessentials - 2013-07-30 09:54:00

cookessentials wrote:

Pear & Lemon Cake

50g butter, melted,
500g ripe pears
1 heaped tsp baking powder
1 lemon, juice and zest
1/2 tsp ground ginger
75g plain flour
2 eggs , beaten
75g caster sugar
icing sugar , for dusting

Heat oven to 180C/160C fan.
Line a 20cm loose-bottomed cake tin with baking paper and brush with butter.
Put the prepared pears in a bowl with the lemon juice , to prevent them discolouring.
Sieve the flour, baking powder and ginger into a bowl, adding a pinch of salt and the caster sugar.
Whisk the eggs and melted butter together until thick (5 minutes) add to the flour mixture. Gently fold together. Finally, fold in the pears with their juices and the lemon zest. Pour the cake mixture into the tin.
Bake for about 50 minutes or until a skewer comes out clean.
Place on a wire rack and allow to cool slightly before removing from the tin, gently peeling away the parchment.
Dust with icing sugar. This cake is wonderful served warm or at room temperature with creme fraiche.

A nice pic of this cake can be seen on this site.
http://www.odt.co.nz/lifestyle/food-wine/recipes/212953/pear
-and-lemon-cake

pickles7 - 2013-07-30 11:03:00

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cookessentials - 2013-07-30 11:25:00

good ah, gives everyone the idea of how the cake should look.

pickles7 - 2013-07-30 18:02:00

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cookessentials - 2013-07-30 20:02:00

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elliehen - 2013-07-30 23:24:00

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cookessentials - 2013-07-31 07:10:00

http://jumpingjellybeans-jellybeans.blogspot.co.nz/2013/05/b
anana-cake.html

How "
scary" line the tin with paper''' I had to go sort that out.,. I have not lined a tin with paper for the last 41 years. lol
I make a point of remembering to use the same plates as well for the photo's....No cheating..

Edited by pickles7 at 10:13 am, Wed 31 Jul

pickles7 - 2013-07-31 10:03:00

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cookessentials - 2013-07-31 10:07:00

Don't you love my other ones, lol.

I removed the word, RESTAURANT, It took you two days to find it.

Edited by pickles7 at 10:26 am, Wed 31 Jul

pickles7 - 2013-07-31 10:21:00

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cookessentials - 2013-07-31 10:46:00

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cookessentials - 2013-08-02 13:30:00

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elliehen - 2013-08-02 14:07:00

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cookessentials - 2013-08-02 14:11:00

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cookessentials - 2013-08-04 10:17:00

Must add this as it is the most requested and admired Choc cake by my family, friends and international students.... but be wary, very addictive!

Chocolate and Guinness Cake with Choc Ganache

Ingredients:
¾ cup Guinness Stout (Foam not included when measuring)
1 ¼ teaspoon Instant Expresso Coffee
¼ cup water
210 grams butter chopped

Either 200 grams Whitakers Rum’N’Raisins 50% Chocolate chopped or
Alternatively, 180 grams very dark chocolate (60% or 72% is ideal) and ¼ cup raisins chopped together, I love it with just the whole slab regardless of size.

2 cups flour
1 teaspoon baking soda
½ teaspoon sea salt
Just over ¾ cup brown sugar
Heaped cup castor sugar

2 large eggs
¾ cup sour cream
1 teaspoon vanilla extract ( not essence).

For the Ganache;
200 mil cream
2 tablespoons butter
230 grams dark chocolate chopped small.

Now the baking tin needs to be 24cm Ring type fully greased throughout then a piece of baking paper cut to fit bottom of tin plus a strip of baking paper to cover the inside outer wall of tin plus another piece for the middle inner wall – all to be greased.
Place the outside paper in plus the inner middle piece then the bottom piece to overlap the edges of other pieces.
Reason is that this cake can stick to surfaces if not prepared fully, a warning.
One can greased and flour all but paper is best.

Preheat Oven to 160C.

Put the first 4 ingredients into a saucepan over medium – low heat and stir to melt the butter, do not allow to boil.
Remove from heat and stir in the chopped very dark chocolate until melted.
Cool.

In a Bowl sift flour, soda and salt.
Add both sugars and combine all dry ingredients thoroughly.

In another bowl, whisk eggs, sour cream and vanilla extract then whisk in the cooled Guinness mixture.
Add the dry ingredients in batches, whisking until combined after each addition and ensuring flour at least is mixed in fully.

Pour the cake mixture into the fully greased – lined baking ring tin.
Bake for 50 to 75 minutes checking at regular intervals from 45 minutes with a skewer until it comes out clean and rotating tin for evenness of baking. Some ovens vary greatly in time but slow low bake is required.
Cool the cake for at least 15 minutes.
Place a cooling rack over the tin and invert the cake onto it. Note the hint below.

Ganache;

Put cream and butter into saucepan and heat until just below boiling point.
Remove from heat add chocolate and stir until melted and all is smooth in texture.
Leave for a few minutes until it starts to thicken.
Place the cake on a large serving dish by inverting cake from rack.
Slowly pour over the Choc Ganache evenly all over the cake, allowing excess to drip or run down all sides.
Allow to set completely cooled, can be refrigerated.

Hint, best to have all excess choc welled inside the middle of cake rather than spilling over the outside edge of cake, dish edge and onto the work place surface.

Another hint; before inverting cake, spread a coating of ganache over top of cake, cut a piece of baking paper plus an extra cm overhang, allow the choc to set a little then flip or invert the cake onto a dish. Once cake ganache is fully set – remove the paper somehow before slicing otherwise paper could make taking a slice out trickier but if an wee overhang then at least one can hold this bit whilst taking a slice out. Oh, when using the knife to slice to also turn the knife flush with the plate etc under the slice and take out.

P.S. Buy a Whitaker block plus a Nestles Dark Bloc, what is left over from Whitakers use in Ganache to bring amount of Choc up to recommended amount plus.

Also, whilst choc still in wrapping, smash or bang it down onto a

valentino - 2013-08-05 14:19:00

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cookessentials - 2013-08-05 14:40:00

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cookessentials - 2013-08-09 10:14:00

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cookessentials - 2013-08-12 11:09:00

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cookessentials - 2013-08-13 11:45:00

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elliehen - 2013-08-19 19:08:00

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cookessentials - 2013-08-22 10:04:00

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cookessentials - 2013-08-22 10:18:00

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cookessentials - 2013-08-22 13:20:00

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cookessentials - 2013-08-24 19:18:00

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cookessentials - 2013-08-30 16:25:00

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cookessentials - 2013-09-02 14:47:00

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cookessentials - 2013-09-05 18:59:00

Thank you

povs - 2013-09-05 19:01:00

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cookessentials - 2013-09-07 18:57:00

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cookessentials - 2013-09-11 10:42:00

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cookessentials - 2013-09-25 10:45:00