Posts Tagged ‘eggs

09
Dec
08

Peking Toffee Apples

By Ex

Ingredients:
4 Crisp Apples (I tend to use Granny Smiths)
1 egg
2oz/60g Plain Flour
4tblsps/60ml Water
6tblsps/90g Sugar
3tblsps/45ml Oil
3 tblsps Golden Syrup
Bowl of Iced Water
Oil for deep frying at 180c
Peel core and thickly slice apples
Blend the egg, flour and water to make a smooth batter
Dip the apple slices into the batter and deep fry several slices at a time for 2-3 minutes until golden. Drain and keep warm.
Heat the sugar, oil and water over a low heat until sugar dissolves. Turn up the heat and cook for about 5 minutes until the sugar starts to caramelise.
Stir in the syrup and heat for a further 2 minutes.
Add the fried apple and stir slowly, covering each piece with the syrup.
Quickly spoon the hot syrup covered apples into the bowl of iced water to harden the syrup.
Remove quickly and serve.

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02
Dec
08

Toffee Bananas

By Ex

INGREDIENTS:
4 Bananas (go for firm but ripe ones)
1 egg
2oz/60g Plain Flour
4tblspns/60ml water
6tblspns/90g Sugar
3tblspns/45ml Oil
2tblspns/30ml Water
Bowl of Iced Water
Oil for Deep Frying at 180c
Peel and cut bananas into bite sized chunks
Blend flour, egg and water to make a smooth batter.
Dip banana chunks into batter and deep fry several at a time for 2-3 minutes until golden. Drain and keep warm.
Heat the sugar, oil and water and cook for about 5mins until the sugar has dissolved.
Turn up the heat and cook for about 5 minutes until the sugar starts to caramelise.
Stir in the syrup and heat for a further 2 minutes.
Add the fried bananas and stir slowly, covering each piece with syrup.
Quickly spoon the hot syrup covered bananas into the bowl of iced water to harden the syrup.
Remove quickly and serve.

18
Nov
08

Peppermint Creams

By Ex

I used to love making these when I was a kid and it was one of the first things I taught my girls as it doesnt involve cooking.
ingredients:
White of 1 Small Egg
250g Icing Sugar
Peppermint Essence
Food Colouring
Whisk the egg white in a bowl until frothy and add a few drops of Peppermint Essence.
Mix in just enough Icing Sugar to make a stiff mixture.
Add a few drops of Food Colouring or leave white.
Sprinkle some Icing Sugar on the work top and knead the mixture until smooth.
Then roll/shape it into a long sausage shape about 1inch in diameter. Slice the sausage into 1/4 inch slices.
OR
Roll out the dough to a thickness of about 1/4 inch and use small fun/fancy cutters to cut out the sweets.
Place the sweets on greaseproof paper and leave to harden.

04
Nov
08

Hot Chocolate Souffle

HOT CHOCOLATE SOUFFLE

By Rochelle

Serves 4

Preparation Time: 10 mins + cooling
Cooking Time: 20 – 25 mins
Calories per serving: 150
Freezing not recommended

Soufflés are not difficult to make
And they’re absolutely scrumptious
to eat! The secret is to whisk the egg
whites to a good firm foam and not
let them hang around. This sweet
soufflé has a sweet chocolaty flavour.

2 tablespoons cocoa powder
1 teaspoon instant coffee powder
2 tablespoons plain flour
1 tablespoon low-fat spread
30g (1oz) soft brown sugar
210 ml (7 fl oz) milk
2 eggs, separated
2 eggs, separated
½ teaspoon icing sugar

1. Sift the cocoa, coffee and flour together. Put in a large saucepan with the low-fat spread, brown sugar and milk. Bring slowly to the boil, whisking until you have a smooth thick sauce.

2. Simmer for about half a minute and then remove and cool for 10 mins. Preheat oven to Gas Mark 5/190C/375F. Lightly grease the inside of a 600 ml (1 pint) soufflé dish with some low-fat spray.

3. Beat the egg yolks into the cocoa sauce. In a large, clean dry bowl, whisk the egg whites to a thick foam that will form and hold peaks when you lift the beaters up. Carefully fold the egg whites into the cocoa mixture, using a figure of eight movement. Spoon into the soufflé dish.

4. Bake for 20-25 mins, until the soufflé has risen and the centre is slightly wobbly. (Don’t open the oven door for the first 15mins of cooking and preferably not at all until the soufflé is done.)

5. Put the icing sugar in a small sieve and, as you pull the soufflé out of the oven, quickly sprinkle the sugar over the top. Serve immediately – a soufflé waits for no one.




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