I like your blog because cooking is quite fun and i love cooking not only because the food sometimes tastes good but because cooking is a talent! Good work and Good Luck on the rest of your blog! R.M your best friend
Ingredients • 1 3/4 cups all-purpose flour • 4 teaspoons baking powder • 1/4 cup white sugar • 1/8 teaspoon salt • 5 tablespoons unsalted butter • 1/2 cup dried currants or raisins • 1/2 cup milk • 1/4 cup sour cream • 1 egg • 1 tablespoon milk Directions 1. Preheat the oven to 400 degrees F (200 degrees C). 2. Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones! 3. With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes. 4. Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain. Footnotes • • Tip • Scones can be reheated if not eaten promptly by wrapping in aluminum foil and heating in oven until heated through or split in half and toasted.
Method 1. Preheat oven to 180°C. Lightly grease a 6cm-deep, 20cm round cake pan. Line base with baking paper. 2. Sift flour, bicarbonate of soda and cocoa powder into a large bowl. Stir in sugar. Combine buttermilk, eggs, melted butter and vanilla in a jug. Make a well in centre of flour mixture. Pour in buttermilk mixture. Using an electric mixer, beat on low speed until combined. Increase speed to high. Beat for 3 to 4 minutes or until thick and creamy. 3. Pour mixture into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in pan for 5 minutes. Turn out onto a wire rack to cool completely. 4. To make chocolate icing sift icing sugar and cocoa powder into a bowl. Add butter and 1 tablespoon of boiling water. Stir until smooth. Spread icing over cake. Top with blueberries. Allow icing to set. Slice and serve.
To Melia Ingredients (serves 4) • 500g dark chocolate • 2 tbs golden syrup • 125g unsalted butter • 4 eggs • 1 tbs caster sugar • 1 tbs plain flour, sifted • Melted chocolate, to decorate • Chocolate sorbet, to serve • Coffee mascarpone • 200g mascarpone cheese • 2 tbs instant coffee • 2 tbs pure icing sugar
Method 1. Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper. 2. Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly. 3. Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake). 4. Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff. 5. To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off. 6. Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.
I like your blog because cooking is quite fun and i love cooking not only because the food sometimes tastes good but because cooking is a talent! Good work and Good Luck on the rest of your blog! R.M your best friend
ReplyDeleteCan you give me a simple recipe for scones. I really have no idea when it comes to cooking.
ReplyDeleteMiss Smith
Can you give me a recipe for something simple to cook!!! Melia
ReplyDeleteYou could probaly get a recipe tommorow! My suggesten is you should probaly have jam on your scones!
ReplyDeletehey can you make me a cake if you know how to cook? i would love a choc cake they are my fav cakes.
ReplyDeleteT.C.
or you can give me the recapie.
ReplyDeleteT.C.
I can give you cake recipe,if you mind.By the way do you want a hard one or easy
ReplyDeleteeasy so i can suprise my mum.
ReplyDeleteT.C.
Dear Miss Smith,
ReplyDeleteHere is a simple receipe for scones. Enjoy!
Ingredients
• 1 3/4 cups all-purpose flour
• 4 teaspoons baking powder
• 1/4 cup white sugar
• 1/8 teaspoon salt
• 5 tablespoons unsalted butter
• 1/2 cup dried currants or raisins
• 1/2 cup milk
• 1/4 cup sour cream
• 1 egg
• 1 tablespoon milk
Directions
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
3. With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
4. Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.
Footnotes
•
• Tip
• Scones can be reheated if not eaten promptly by wrapping in aluminum foil and heating in oven until heated through or split in half and toasted.
To T.C
ReplyDeleteSuper-easy chocolate cake
Ingredients (serves 6)
• 1 1/3 cups plain flour
• 1 teaspoon bicarbonate of soda
• 1/3 cup cocoa powder
• 1 cup caster sugar
• 1 cup buttermilk
• 2 eggs
• 125g butter, melted, cooled
• 1 teaspoon vanilla essence
• 125g blueberries
• Chocolate icing
• 1 1/3 cups pure icing sugar
• 1 1/2 tablespoons cocoa powder
• 20g butter, at room temperature, chopped
Method
1. Preheat oven to 180°C. Lightly grease a 6cm-deep, 20cm round cake pan. Line base with baking paper.
2. Sift flour, bicarbonate of soda and cocoa powder into a large bowl. Stir in sugar. Combine buttermilk, eggs, melted butter and vanilla in a jug. Make a well in centre of flour mixture. Pour in buttermilk mixture. Using an electric mixer, beat on low speed until combined. Increase speed to high. Beat for 3 to 4 minutes or until thick and creamy.
3. Pour mixture into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in pan for 5 minutes. Turn out onto a wire rack to cool completely.
4. To make chocolate icing sift icing sugar and cocoa powder into a bowl. Add butter and 1 tablespoon of boiling water. Stir until smooth. Spread icing over cake. Top with blueberries. Allow icing to set. Slice and serve.
T.C
To Melia
ReplyDeleteIngredients (serves 4)
• 500g dark chocolate
• 2 tbs golden syrup
• 125g unsalted butter
• 4 eggs
• 1 tbs caster sugar
• 1 tbs plain flour, sifted
• Melted chocolate, to decorate
• Chocolate sorbet, to serve
• Coffee mascarpone
• 200g mascarpone cheese
• 2 tbs instant coffee
• 2 tbs pure icing sugar
Method
1. Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper.
2. Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly.
3. Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).
4. Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff.
5. To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off.
6. Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.
Do you have a favourite recipe that you are keeping secret from others?
ReplyDeleteMs.C.
Yes Miss Connolly
ReplyDelete