Posts Tagged ‘Flour

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.

04
Oct
08

5 Minute Chocolate MUG Cake

By Bec

PICT0105

This is the most simple chocolate cake in the world, made just for one person.
I make it for a quick dessert or when I need chocolate
You’ll need:
4 Table spoons of Self-Raising flour
4 Tablespoons of Sugar
2 Tablespoons of cocoa
1 Egg
3 Tablespoons of Milk
3 Tablespoons of Vegetable Oil
3 Tablespoons of Chocolate Chips (optional)
1 Coffee Mug
Here’s what you do:
1. Put all the dry ingredients into the mug and mix well
2. Crack the egg and add it to the mug. Be sure to mix it well to avoid any pockets of flour in the corner.
3. Pour in the milk and oil, mix well.
4. Add the chocolate chips if you’re using them and a splash of vanilla essence if you like.
5. Put the mug into the microwave and cook for 3 minutes on maximum power (microwaves will differ in heat)
6. Wait until the cake stops rising and sets in the mug
7. Run a knife around the side of the mug and tip the warm cake out onto a plate.
Now eat!
For an extra treat, drizzle some chocolate sauce over the cake.

28
Sep
08

PESHWARI NAAN BREAD

PESHWARI NAAN BREAD

Ingredients
1 packet Instant Yeast
300-350ml warm water
500g strong white bread flour (you can use plain flour)
15g fine salt
1 generous tbsp plain yoghurt
2 tsp vegetable oil

For the stuffing:
4 tbs finely chopped nuts, raisins
and dessicated coconut. The must be
finely chopped or the naans will burst
when rolling out.

Method:

1. Sift the flour,salt & yeast in a large bowl, make a well in the centre.
Add the yoghurt, oil and 300ml of the water.
Mix to a rough dough, adding more water if necessary –
it should be soft and slightly sticky. Turn out on to a
lightly floured surface and knead the dough for 5-10 minutes,
until smooth. Put it in a lightly oiled bowl, cover and leave
for about 1 hour, or until doubled in size

2. Knock the gas out of the dough and give another brief kneading.

3. Divide into four pieces and roll into balls.

4. Flatten the ball and place 1 tbs nut mix in the centre, pull edges
up towards the centre close and roll into a ball again.

5. Dust and roll out into a pear shape approx 5mm thick.

6. Cover and leave to rest for 5 minutes while you heat a heavy-based
pan over a medium-high heat.

7. Cook each one for 5 minutes or so until its underside has formed a
crust and is golden and patched with brown.Turn it over and continue
cooking until the other side is golden brown. Serve warm.
By Hex

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26
Sep
08

Gran’s Raisin Pie

Ingredients
1 recipe pastry for a 9 inch double crust pie
2 cups raisins
1/2 cup water
7 tablespoons white sugar
1 tablespoon all-purpose flour
1/2 cup milk
1 tablespoon butter
1 pinch salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Divide pastry dough in half and roll out. Fit one pastry circle into a 9 inch pie pan. Cut the other pastry circle into 1 inch strips for lattice top.
Combine raisins and water in a large saucepan. Simmer over low heat until raisins are plump and tender, about 10 minutes.
In a separate saucepan, mix together sugar and flour. Whisk in milk, butter or margarine, and salt. Cook over medium heat until thick, stirring constantly. Stir raisins into milk mixture. Pour filling into pastry-lined pie pan. Cover filling with pastry strips in a lattice design. Crimp edges.
Bake in preheated oven for 40 minutes, until crust is golden brown.

Gran

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20
Sep
08

CHAPATIS

CHAPATIS
Ingredients:
150ml/5fl oz water (I replace some of this with Plain yogurt)
215g/8oz wholemeal flour
sea salt(optional)
freshly ground black pepper (optional)
Melted butter (optional)

1. In bowl combine flour and yogurt (and salt and pepper to taste). Gradually add water
until you have a soft dough.

2. Knead on floured counter top.

3. Divide dough into 12 pieces. Roll each piece into a ball
and then press flat into palms of your hands.

4. Place a heavy bottomed pan on medium heat so it will be a
little hot by the time you are ready to cook the first Chapatis.

5. Roll flattened balls into 5 inch circles on a table or board
covered with flour, then place it on skillet. When it starts bubbling
on one side, turn it over and cook on the other side.

6. Brush with melted butter

By Hex

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01
Aug
08

Skateboard Cake

This cake was made by one of our talented members at our forum Here

the finished cake doesn’t it look fabulous

Thanks for looking :0)

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