Recipe's

On this page we will be posting the recipe's we make every week. :D

Alex and Eili

5 comments:

  1. Swiss Roll Recipe.

    Ingredients
    For the Swiss roll:
    3 free-range eggs
    75g/3oz caster sugar
    75g/3oz self-raising flour

    For the filling:
    3-4 Tbs of Chocolate spread.

    To serve:
    icing sugar


    Preparation method:

    Preheat the oven to 200C/400F/Gas 6.Grease and line a 23cm x 30cm/9in x 12in Swiss roll tin

    Whisk the eggs and sugar in a bowl until pale and fluffy.

    Fold in the flour and spoon the mixture into the tin. Bake in the oven for 7-10 minutes, or until light and springy to the touch.

    Remove from the oven and turn the sponge out onto another piece of grease-proof paper.

    For the filling, spread the chocolate spread onto the sponge, leaving a small gap around the edges.

    Roll the sponge to cover the chocolate and repeat the process until all of the chocolate spread have been covered.


    Dust with icing sugar and serve.

    Alex

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  2. Cupcakes.

    Ingrediants:

    240g Plain Flour
    280g Caster Sugar
    1 Tablespoon Baking Powder
    A pinch of Salt
    80g Unsalted Butter, at room temperature.
    240ml Milk
    A few drop of Vanilla Extract
    2 eggs

    For Vanilla Frosting:

    500g Icing Sugar
    160g Unsalted Butter, at room temperature.
    50ml Milk
    1 1/2 Teaspoons of Vanilla Extract


    Method:

    Put the flour, baking powder and salt into a bowl and leave to one side.

    Add butter and sugar into a freestanding electric mixer and beat on a slow speed until it is creamed. Add eggs one at a time,. Keep whisking until everything is combined.

    Add 1/3 of your dry ingredients and 1/3 of your milk into the mixture. Repeat this until all milk and dry ingredients have been added and combined with the mixture. Add a few drops of vanilla extract.

    Then mix the mixture with a wooden spoon, don't over mix!

    Place batter into the cupcake cases until they are two-thirds full and bake for 20-25 minutes, or until light golden and the sponge bounces back when touched.


    To make the Vanilla Frosting:

    First beat the butter and icing sugar in a freestanding electric mixer. Turn the mixer down to slow speed.

    When mixed well, combine the milk and vanilla extract in a separate bowl.

    Add the milk mixture to the butter mixture (Mixer still running at low speed)couple of tablespoons at a time.
    Repeat this until all of the milk mixture has been used.

    Turn Mixer to high speed and leave for 5 minutes. The longer the frosting is beaten, the fluffier it will be.

    Hope you enjoy the recipe!

    Alex

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  3. PROFITEROLLS RECIPE!


    Choux pastry:
    250ml (8 fl oz) water
    125g (4¼ oz) butter
    125g (4¼ oz) plain flour
    1/4 teaspoon salt
    4 eggs

    Filling:
    450ml (16 fl oz) double cream
    1 tablespoon caster sugar
    1/2 teaspoon vanilla extract
    Topping:
    75g (3 oz) plain chocolate

    Preparation method:

    Prep: 15 mins | Cook: 1 hour

    1.
    Preheat oven to 230 C / Gas mark 8.

    2.
    In medium saucepan, bring water to the boil. Add butter and stir as it melts, then return to the boil. Add flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each egg until smooth. Spoon the choux pastry in heaped tablespoons, 7cm apart, on a baking tray.

    3.
    Bake 15 minutes in the preheated oven then reduce heat to 160 C / Gas mark 3 and bake for 25 more minutes. Don't be tempted to open the oven door as this may cause them to flop.

    4.
    Remove profiteroles from oven, split and remove soft dough from centre. Turn oven off and return pastries to dry in cooling oven, 20 minutes more. Cool completely on wire rack.

    5.
    In medium bowl, whip cream with electric mixer until stiff peaks form. Stir in vanilla and sugar. Fill profiteroles with whipped cream. Melt chocolate in microwave or slowly over low heat. Drizzle melted chocolate over tops of profiteroles. Serve immediately.

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  4. Key Lime Pie Recipe!


    Ingredients:

    300g Hob Nobs
    150g butter , melted
    1 x 397g tin condensed milk (we used Nestlé)
    3 medium egg yolks
    finely grated zest and juice of 4 limes
    300ml double cream
    1 tbsp icing sugar
    extra lime zest, to decorate

    Method:

    1. Heat the oven to 160C/fan 140C/gas 3
    Whizz the biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin). Mix with the melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.

    Put the egg yolks in a large bowl and whisk for a minute with electric beaters. Add the condensed milk and whisk for 3 minutes then add the zest and juice and whisk again for 3 minutes. Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like.

    When you are ready to serve, carefully remove the pie from the tin and put on a serving plate. To decorate, softly whip together the cream and icing sugar. Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

    Alex

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  5. Rice Pudding

    IF YOU DOUBLE THE RECIPE ALLOW ANOTHER HOUR! THIS RECIPE IS BASED FOR AGAS BUT I ASSUME IT CAN BE USED FOR NORMAL OVENS ALSO!

    Ingrediants:
    50g Pudding Rice
    |^00ml Milk
    25g Sugar
    15g Butter
    Grated Nutmeg

    Method:

    Wash the rice and drain. Greace a 1 pint ovenproof dish. Put the rice into the dish, add the sugar and butter and pour over the milk.

    Stir. Grate over some nutmeg.

    Roasting Oven:
    with the grid shelf on the lowest set of runners cook for about 20-30 minutes until a pale golden skin has formed and the milk boiled.

    Transfer to the simmering oven for about 2-3 hours or untill the rice is cooked.



    ALEX

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