Book II, at last.

It may have taken a while, but worth the wait.

Enjoy!

Cookbook2 final onlineApril 2014

Groovie Foodie II

Groovie Foodie II

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Chocolate cherry cookies

Chocolate cherry cookies

IMG_1676Makes 25 cookies, prep 30 mins.

225g dark chocolate, broken up

125g butter, soft

200g soft light brown sugar

2 eggs, beaten

1 tsp vanilla extract

150g plain flour

2 tsp baking powder

100g desiccated coconut

150g dried sour cherries, chopped

2 tbsp whole milk

6 tbspn icing sugar, sifted

 

1. Melt the chocolate.

2. Cream the butter and the brown sugar until pale and light. Gradually add the beaten eggs, then add the vanilla extract. Add the melted chocolate and mix until smooth. Sift in the flour, baking powder and a pinch of salt. Add the coconut, cherries and milk and combine well.

3. Cover and chill for 2 hours in fridge until firm. (You could freeze uncooked mix, if you do not want to cook a whole batch. Freeze balls of dough on a sheet and then store in a sealed bag in the freezer. See below for sizing.)

4. Heat the oven to 180C/fan 160C.gas 4. Cover two baking sheets with baking paper.

5. Tip the icing sugar into a bowl. Scoop a heaped teaspoon of cookie dough into the palm of your hand and roll into a small ball roughly the size of a walnut. Roll the ball in icing sugar and put on the baking sheet. Repeat until all the dough is used, keeping the cookies spaced well apart. Bake for 12 mins until the top is firm but not crisp. Cool on the baking sheet. (I did press the cookies a little on removing from the oven to make them a little flatter.)

 

 

 

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Italian chocloate amaretto torta

Italian chocloate amaretto torta

IMG_1680110g dark chocolate

2 tbsp Amaretto liqueur

110g unsalted butter, softened.

110g caster sugar, plus 1 tbsp

3 large eggs, separated

60g amaretti biscuits, crushed

60g plain flour

Sifted icing sugar

Cream

Fresh berries

1. Heat oven to 180C/fan 160C/gas 4. Butter and line a loose-bottom 20cm sandwich tin, then butter again and dust with flour. Put the chocolate and Amaretto in a bowl over a pan of steaming water and leave to melt – do not let the bowl touch the water. Remove from heat, stir and cool.

2. Put the butter and 110g caster sugar in a bowl and, using a wooden spoon or a mixer, beat until very light and fluffy. Beat in the yolks one at a time, then stir in the cooled chocolate. When thoroughly blended, fold in the crushed biscuits and flour with a metal spoon.

3. Put the egg whites into a clean, grease free bowl and whisk until stiff peaks form. Whisk in the remaining 1 tbspn of sugar to make a stiff, glossy meringue mixture, then fold into the cake mixture in 3 batches.

4. Transfer the mixture to the prepared tin, then bake for 25-30 mins or until just firm to the touch. Let the torta cool in the tin for 10 mins. Remove from the tin and cool on a rack.

5. Sprinkle with icing sugar and serve slightly warm or at room temperature with cream and berries.

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Yule Slice

Yule Slice

IMG_1677[1]

Cuts into 16 thin slices. Prep 15 mins. Cook for 90 mins to 105 mins.

200g walnut halves

100g hazelnuts

50g blanched almonds

200g raisins

100g pitted dates, chopped

200g dried apricots, chopped

140g glance cherries or pineapple

100g plain flour

2 tsp mixed spice

Half tsp baking powder

175g dark muscovado sugar

3 eggs

1 tsp vanilla extract

Icing sugar, for dusting

1. Heat oven to 150C/fan 130C/gas 2. Line the base and sides of a 1.5 litre loaf tin (a long one is best) with baking parchment. Mix the nuts and dried fruit thoroughly in a large bowl using your hands. Sift in the flour, spice and baking powder, add the eggs with the vanilla, then add to the dry mix, turning everything together well until there is no dry mix visible.

2. Turn into the prepared tin and smooth the top. Bake for 90 mins to 105 mins, then cool in the tin for 15 mins. Turn out, peel off the paper and cool on a wire rack. dust the top thickly with icing sugar, to serve.

 
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Last Post for D of E

I have really enjoyed my skill for d of e. Cooking is something that I have found that I am good at and now I find it hard to see a cake recipe and not bake it. Although I still cannot crack an egg with one hand I defiantly feel more confident in my cooking and my understanding of recipes. For instance I can now tell early on whether a recipe is going well and what I need to do to change it.

I have enjoyed baking bread the most although I like presenting cakes and other deserts. I will not stop baking now I have finished, after all someone needs to make the Christmas desert!

Posted in Groovie Foodie Teenager

Gail’s Birthday Cake

A big thank you to Gail for making constructive remarks to many of my efforts.

The week after my skills timescale finished it was Gail’s birthday so we tried out a recipe for a magnificent cake:

Gails 4 layer birthday cake – happy birthday Gail

This cake looked good and tasted great. It was a proper celebration cake and was well liked by all and was eaten at Gail’s birthday.

 

 

Posted in Groovie Foodie Teenager

Naan Bread

The Naan bread was easy to make and very nice, it was difficult to know how thick or thin to make it and I will try again with different variations of thickness. The end result was very nice, but quite plain and could have done with flavouring such as rosemary, thyme or garlic, so that it was more than a side dish. Having said that it was nice with a meal as it retained the warmth for a while. The naan bread was easily shaped and one was pressed around the edges but not in the middle making a pita bread shape which could also be useful. Overall they were very nice and could accompany many dishes.

Posted in Groovie Foodie Teenager