PREP AND COOKING TIME 55 MIN
DIFFICULTY EASY
CANOT BE FROZEN
Ingredients
125 g / 4 0.5 oz plain chocolate , 70 % cocoa solids
55 g / 2 oz cocoa powder
225 g / 8 oz self raising flour
1 tsp baking powder
55 g / 2 oz dark brown sugar.
1 pinch salt
225 ml / 8 fl oz milk
4 tbsp sunflower
1 egg beaten
1 tsp vanilla extract
TOPPING
150 g / 5 oz unsalted butter
250 g / 9 oz icing sugar
1 tsp vanilla extract
few drops blue food colouring
TO DECORATE
sugar pearls
chocolate wafer curls
1 heat the oven to 220c (200 fan) place 12 paper cases in a muffin tin.
2 Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water remove from heat in the remaining ingredients beat well
3 Spoon into the paper cases and bake about 15 minutes until well risen and firm. cool in the tin for 5 minutes, then place on a wire rack to cool completely.
4 beat the butter until soft and creamy. sift in the icing sugar and beat well. stir in the vanilla and food coloring and beat until smooth.
5 spoon into a piping bag and pipe on top of the cakes. Sprinkle with sugar pearls and decorate with a chocolate curl
Maandag 14 Julie 2014
Sondag 06 Julie 2014
strawberry and apricot crumble
PRP AND COOKING TIME ; 55 MIN
DIFFICULTY EASY\
CANOT BE FROZEN
Ingredients
for the filling 500g/18 oz strawberries, quartered
6 apricots , peeled, pitted and chopped
4 tsp lemon juice
4 tbsp sugar
4 tsp cornflour
1 tsp vanilla extract
i pinch salt
For the crumble;
140 g /5 oz sugar
115 g / 4 oz plain flour
85 g / 3 oz butter
100g /3 0.5 oz almonds,finely chopped
55 g /2 oz rolled oats.
1 heat the oven to 190 c (170 fan) grease dish and 3 ramekins
2 for the filling; combine all the ingredients and put in to baking dish and ramekins.
3 for the crumble; put the flour in to a mixing bowl and rub in the butter until the mixture resembles coarse breadcrumbs . tif in the remaining sugar, almonds and oats.
4; spoon evenly over the filling. bake for 30-35 minutes for the baking dish and about 25 minutes for the ramekins until the crumble is golden.
DIFFICULTY EASY\
CANOT BE FROZEN
Ingredients
for the filling 500g/18 oz strawberries, quartered
6 apricots , peeled, pitted and chopped
4 tsp lemon juice
4 tbsp sugar
4 tsp cornflour
1 tsp vanilla extract
i pinch salt
For the crumble;
140 g /5 oz sugar
115 g / 4 oz plain flour
85 g / 3 oz butter
100g /3 0.5 oz almonds,finely chopped
55 g /2 oz rolled oats.
1 heat the oven to 190 c (170 fan) grease dish and 3 ramekins
2 for the filling; combine all the ingredients and put in to baking dish and ramekins.
3 for the crumble; put the flour in to a mixing bowl and rub in the butter until the mixture resembles coarse breadcrumbs . tif in the remaining sugar, almonds and oats.
4; spoon evenly over the filling. bake for 30-35 minutes for the baking dish and about 25 minutes for the ramekins until the crumble is golden.
coconut layer cake (for 1 cake)
PREP AND COOKING TIME 1 H 10M
DIFFICULTY: MEDIUM
CANOT BE FROZEN
Ingredients
For the cake
175g/ 6 oz self raising flour
1 tsp baking powder
3 large eggs
175 g / 6 oz butter, softened
175 g / 6 oz caster sugar
1 tsp vanilla extract
75 g / 2 /0.5 oz desiccated coconut.
FOR THE FILLING AND ICING
100g / 3 0.5 oz desiccated coconut
7 tbsp lemon curd
500 g / 18 oz mascarpone
1 tsp vanilla extract
2 tbsp icing sugar
TO DECORATE
flaked coconut
1 unwaxed lemon, grated zest
1 For the cake; heat the oven to 170 C (150 fan) crease and line two 20 cm / 8 sandwich this with a depth of 4 cm 1 0.5 with non stick baking paper
2 Sift the flour and banking powder into a mixing bowl, Add all the other ingredients, except the coconut and whisk whit an electric whisk until smooth. Alteratively, beat well with a wooden spoon. Stir in the coconut. the mixture should a soft dropping consistency - if it seems too stiff, add a little water.
3 Divide the mixture between the tins and bake for 30-35 minutes, until springy to the touch and golden. cool in tins for 5 minutes then turn out onto a wire rack to cool.
4. Peel off the lining paper and cut each cake horizontally into 2 halves using a sharp bread knife.
5. For the filling and icing; toast the coconut in a dry frying pan until golden.
6. Spread some lemon curd on 1 cake layer. Put half the coconut mascarpone , vanilla and icing sugar in a bowl and best well.
7. Carefully spread a thin layer over cake layer spread with lemon curd. sprinkle with toasted coconut
8. place another cake layer on top a repeat with the lemon curd, coconut filling and toasted coconut. Repeat with the the third cake layer and put the plain cake layer on top.
9. Spread the rest of the icing over the top and sides of the cake and carefully press flaked coconut into the side of the cake. Sprinkle more flaked coconut and the grated lemon zest over the top.
DIFFICULTY: MEDIUM
CANOT BE FROZEN
Ingredients
For the cake
175g/ 6 oz self raising flour
1 tsp baking powder
3 large eggs
175 g / 6 oz butter, softened
175 g / 6 oz caster sugar
1 tsp vanilla extract
75 g / 2 /0.5 oz desiccated coconut.
FOR THE FILLING AND ICING
100g / 3 0.5 oz desiccated coconut
7 tbsp lemon curd
500 g / 18 oz mascarpone
1 tsp vanilla extract
2 tbsp icing sugar
TO DECORATE
flaked coconut
1 unwaxed lemon, grated zest
1 For the cake; heat the oven to 170 C (150 fan) crease and line two 20 cm / 8 sandwich this with a depth of 4 cm 1 0.5 with non stick baking paper
2 Sift the flour and banking powder into a mixing bowl, Add all the other ingredients, except the coconut and whisk whit an electric whisk until smooth. Alteratively, beat well with a wooden spoon. Stir in the coconut. the mixture should a soft dropping consistency - if it seems too stiff, add a little water.
3 Divide the mixture between the tins and bake for 30-35 minutes, until springy to the touch and golden. cool in tins for 5 minutes then turn out onto a wire rack to cool.
4. Peel off the lining paper and cut each cake horizontally into 2 halves using a sharp bread knife.
5. For the filling and icing; toast the coconut in a dry frying pan until golden.
6. Spread some lemon curd on 1 cake layer. Put half the coconut mascarpone , vanilla and icing sugar in a bowl and best well.
7. Carefully spread a thin layer over cake layer spread with lemon curd. sprinkle with toasted coconut
8. place another cake layer on top a repeat with the lemon curd, coconut filling and toasted coconut. Repeat with the the third cake layer and put the plain cake layer on top.
9. Spread the rest of the icing over the top and sides of the cake and carefully press flaked coconut into the side of the cake. Sprinkle more flaked coconut and the grated lemon zest over the top.
Donderdag 26 Junie 2014
chocolate and raspberry tartlets
PREP AND COOKING TIME 1 H 10MIN
CHILLING 30 MIN
CHILLING 2 H 20 MIN
DIFFICULTY DIFFICULT
Ingredients
125 g / 4 0.5 oz butter
90 g / 3 oz caster sugar
1 egg
250g /9 oz plain flour, plus extra for dusting
4 tsp cocoa powder
water,if needed
FOR THE RASPBERRY JELLIES
250g /9 oz raspberries
1 tbsp caster sugar
500 ml / 18 fl oz water
2 heaped tsp powdered gelatine
30 raspberries
FOR THE FILLING;
400 g / 14 oz plain chocolate, broken
8 tbsp cream,48% fat
60 g / 2 oz butter, diced
TO DECORATE
basil leaves.
1: Beat the butter and sugar in a mixing bowl until light. Beat in the egg until smooth
2: Sift in the flour and cocoa and mix to soft dough. If is to dry add a little water. Knead lightly on a floured surface,then wrap in cling film and chill for 30 minutes .
3: For the jellies: put the raspberries sugar and 200 ml /7 fl oz water in pan. heat gently and simmer for 10-15 minutes until the fruit breaks down. Press through a sieve and return to the pan. Add the remaining water, bring to a simmer and add gelatine stir to dissolve over a low heat for 1-2 minutes but do not boil. Remove from the heat.
4: Lightly oil 10 small moulds the same size as the tart tins. Pour in most of the jelly , put 3 raspberries on top of each and pour over a little jelly. Chill for 2 hours
5: Heat the oven to 190 (170 fan) . Lightly grease 10x 8 cm /3 loose based tart ins
6: roll out the dough on a lightly floured surface and line the tins. Chill for 20 minutes
7:bake the pastry shells for about 12 minutes until firm. Cool in the tins
8: For the filling: put the chocolate, cream and butter in a heatproof bowl over a pan of simmering (not boiling) water until melted. Stir and spoon into the pastry cases. Leave to set, and then remove from the tins.
9: Remove the jellies from the moulds and place on top of the tarts. Decorate with basil leaves
CHILLING 30 MIN
CHILLING 2 H 20 MIN
DIFFICULTY DIFFICULT
Ingredients
125 g / 4 0.5 oz butter
90 g / 3 oz caster sugar
1 egg
250g /9 oz plain flour, plus extra for dusting
4 tsp cocoa powder
water,if needed
FOR THE RASPBERRY JELLIES
250g /9 oz raspberries
1 tbsp caster sugar
500 ml / 18 fl oz water
2 heaped tsp powdered gelatine
30 raspberries
FOR THE FILLING;
400 g / 14 oz plain chocolate, broken
8 tbsp cream,48% fat
60 g / 2 oz butter, diced
TO DECORATE
basil leaves.
1: Beat the butter and sugar in a mixing bowl until light. Beat in the egg until smooth
2: Sift in the flour and cocoa and mix to soft dough. If is to dry add a little water. Knead lightly on a floured surface,then wrap in cling film and chill for 30 minutes .
3: For the jellies: put the raspberries sugar and 200 ml /7 fl oz water in pan. heat gently and simmer for 10-15 minutes until the fruit breaks down. Press through a sieve and return to the pan. Add the remaining water, bring to a simmer and add gelatine stir to dissolve over a low heat for 1-2 minutes but do not boil. Remove from the heat.
4: Lightly oil 10 small moulds the same size as the tart tins. Pour in most of the jelly , put 3 raspberries on top of each and pour over a little jelly. Chill for 2 hours
5: Heat the oven to 190 (170 fan) . Lightly grease 10x 8 cm /3 loose based tart ins
6: roll out the dough on a lightly floured surface and line the tins. Chill for 20 minutes
7:bake the pastry shells for about 12 minutes until firm. Cool in the tins
8: For the filling: put the chocolate, cream and butter in a heatproof bowl over a pan of simmering (not boiling) water until melted. Stir and spoon into the pastry cases. Leave to set, and then remove from the tins.
9: Remove the jellies from the moulds and place on top of the tarts. Decorate with basil leaves
Maandag 16 Junie 2014
layered chocolate cake with raspbeeries for 1 cake
PEP AND COOKING TIME 1H15 MIN COOLING 40 MIN DIFFICULTY MEDIUM
CANOT BE FROZZEN
Ingrediens for the cake
175g/6 oz butter
75g/20.5oz plin chocolate,70%cocoa solids
300g/11 oz plain flour
375g/13 oz caster sugar
25 g / 1 oz cocoa powder
1 pinch shalt
1 tsp bicarbonate of soda
2 eggs
200ml/7fl oz butter milk
100ml/3o.5 fl oz very hot water
FOR THE FILLING
350ml / 12 fl oz cream,48% fat
70o g / 25 oz plain chocolate
70%cocoa solids,broken
100 g / 3 0.5 oz raspberry
TO DECORATE
raspberries
1 for the cake heat the oven ton 180''F (160'F fan) grease 3x 20 cm /8"cake tins and line the baeses with non-stick baking paper.
2 Put the butter and chocolate into a small pan and heat gently, stirring util melted
3 Sift together the flour,sugar,cocoa, salt and bicarbonate of soda in a mixing bowl
4 whisk together the eggs and buttermilk.
5 Stir the melted Chocolate mixture and egg mixture into the dry ingredients, then whisk in the hot water until smooth.
6 Divide the mixture between the tins and bake for 25 minutes until cooked through.A skewer or cocktail stick inserted into the Centers should come out clear. cool in the tins for 15 minutes then place on a wire rack to cool completely.
7 Heat the cream in a pan just to al boil. Remove from the heat and pour over the chocolate. stir until melted leave cool and thiken for 30-40 minutes.
8 invert i cake onto a plate and spread with half the jam spread 0.6 of the chocolate filling over the top place another cake on top and spead with the remaining jam and another third of the filling.
9 place the remaining cake on top and spread with the remaining chocolate mixture. decorate wit raspberries
CANOT BE FROZZEN
Ingrediens for the cake
175g/6 oz butter
75g/20.5oz plin chocolate,70%cocoa solids
300g/11 oz plain flour
375g/13 oz caster sugar
25 g / 1 oz cocoa powder
1 pinch shalt
1 tsp bicarbonate of soda
2 eggs
200ml/7fl oz butter milk
100ml/3o.5 fl oz very hot water
FOR THE FILLING
350ml / 12 fl oz cream,48% fat
70o g / 25 oz plain chocolate
70%cocoa solids,broken
100 g / 3 0.5 oz raspberry
TO DECORATE
raspberries
1 for the cake heat the oven ton 180''F (160'F fan) grease 3x 20 cm /8"cake tins and line the baeses with non-stick baking paper.
2 Put the butter and chocolate into a small pan and heat gently, stirring util melted
3 Sift together the flour,sugar,cocoa, salt and bicarbonate of soda in a mixing bowl
4 whisk together the eggs and buttermilk.
5 Stir the melted Chocolate mixture and egg mixture into the dry ingredients, then whisk in the hot water until smooth.
6 Divide the mixture between the tins and bake for 25 minutes until cooked through.A skewer or cocktail stick inserted into the Centers should come out clear. cool in the tins for 15 minutes then place on a wire rack to cool completely.
7 Heat the cream in a pan just to al boil. Remove from the heat and pour over the chocolate. stir until melted leave cool and thiken for 30-40 minutes.
8 invert i cake onto a plate and spread with half the jam spread 0.6 of the chocolate filling over the top place another cake on top and spead with the remaining jam and another third of the filling.
9 place the remaining cake on top and spread with the remaining chocolate mixture. decorate wit raspberries
Dinsdag 03 Junie 2014
Sjokolade-en brandewyntert
1 groot tert
TERT:
Bestanddele:
187 ml (¾ k) kookwater
75 ml (5 e) kakao
4 ekstragroot eiers, geskei
250 ml (1 k) strooisuiker
187 ml (¾ k) olie
60 ml (4 e) melk
5 ml (1 t) vanieljegeursel
500 ml (2 k) koekmeel
15 ml (1 e) bakpoeier
2,5 ml (½ t) kremetart
knypie fyn kaneel
1 ml sout
100 g (1 pakkie) pekanneute, gekap
Bestanddele:
187 ml (¾ k) kookwater
75 ml (5 e) kakao
4 ekstragroot eiers, geskei
250 ml (1 k) strooisuiker
187 ml (¾ k) olie
60 ml (4 e) melk
5 ml (1 t) vanieljegeursel
500 ml (2 k) koekmeel
15 ml (1 e) bakpoeier
2,5 ml (½ t) kremetart
knypie fyn kaneel
1 ml sout
100 g (1 pakkie) pekanneute, gekap
STROOP:
380 g (1 blik) laevet-ingedampte melk
250 ml (1 k) sagte bruinsuiker
60 ml (4 e) brandewyn
380 g (1 blik) laevet-ingedampte melk
250 ml (1 k) sagte bruinsuiker
60 ml (4 e) brandewyn
BOLAAG:
385 g (1 blik) karamelkondensmelk
100 g (1 plak) donkersjokolade, gesmelt
125 ml ((½ k) room
Flake-sjokolade (opsioneel)
385 g (1 blik) karamelkondensmelk
100 g (1 plak) donkersjokolade, gesmelt
125 ml ((½ k) room
Flake-sjokolade (opsioneel)
Stel oond op 180°C.
Metode:
1. TERT: Meng water en kakao. Hou eenkant.
2. Klits eiergele en strooisuiker tot liggeel.
3. Roer olie, melk en vanieljegeursel by eiergeelmengsel.
4. Sif koekmeel, bakpoeier, kremetart, kaneel en sout.
5. Meng meelmengsel en kakaomengsel beurtelings by eiermengsel tot gemeng.
6. Klits eierwitte tot stywepuntstadium en vou by beslag in. Vou pekanneute in.
7. Skep beslag in groot reghoekige oondbak van 26 cm x 36 cm groot.
8. Bak vir 25 tot 30 minute of tot toetspen skoon uitkom.
9. STROOP: Begin solank met stroop sodra tert in oond gesit word.
10. Verhit ingedampte melk en bruinsuiker in kastrol tot kookpunt terwyl af en toe geroer word.
11. Draai hitte laer en laat oor matige hitte kook tot suiker opgelos is. Roer af en toe.
12. Laat sous vir 5 minute oor lae hitte kook. Roer brandewyn by en verwyder van hitte.
13. Gooi warm stroop bo-oor tert sodra dit uit oond kom.
14. BOLAAG: Roer karamelkondensmelk tot glad.
15. Voeg sjokolade by en meng goed.
16. Klits room styf en roer by sjokolademengsel.
17. Skep versiersel bo-oor tert wanneer dit amper heeltemal afgekoel is.
18. Sprinkel Flake-sjokolade bo-oor
1. TERT: Meng water en kakao. Hou eenkant.
2. Klits eiergele en strooisuiker tot liggeel.
3. Roer olie, melk en vanieljegeursel by eiergeelmengsel.
4. Sif koekmeel, bakpoeier, kremetart, kaneel en sout.
5. Meng meelmengsel en kakaomengsel beurtelings by eiermengsel tot gemeng.
6. Klits eierwitte tot stywepuntstadium en vou by beslag in. Vou pekanneute in.
7. Skep beslag in groot reghoekige oondbak van 26 cm x 36 cm groot.
8. Bak vir 25 tot 30 minute of tot toetspen skoon uitkom.
9. STROOP: Begin solank met stroop sodra tert in oond gesit word.
10. Verhit ingedampte melk en bruinsuiker in kastrol tot kookpunt terwyl af en toe geroer word.
11. Draai hitte laer en laat oor matige hitte kook tot suiker opgelos is. Roer af en toe.
12. Laat sous vir 5 minute oor lae hitte kook. Roer brandewyn by en verwyder van hitte.
13. Gooi warm stroop bo-oor tert sodra dit uit oond kom.
14. BOLAAG: Roer karamelkondensmelk tot glad.
15. Voeg sjokolade by en meng goed.
16. Klits room styf en roer by sjokolademengsel.
17. Skep versiersel bo-oor tert wanneer dit amper heeltemal afgekoel is.
18. Sprinkel Flake-sjokolade bo-oor
Doodmaklike, doodeet-lekker koekies van Marlise Booyens
Bestanddele:
1kg botter (of goeie kwaliteit bak-margarien)
1kg meel
500g versiersuiker
1kg botter (of goeie kwaliteit bak-margarien)
1kg meel
500g versiersuiker
Metode:
Voorverhit die oond tot 180°C.
Voorverhit die oond tot 180°C.
Room botter en versiersuiker tot baie lig met elektriese klitser of voedselverwerker – dit moet amper soos styfgeklitste room lyk. Roer die meel by. Rol uit (die deeg het ‘n lekker tekstuur, soos klei – kinders kan maklik daarmee werk). Druk vormpies van eie keuse uit. Bak vir 10-15 minute.
Dit maak vreeslik baie koekies!
Dit maak vreeslik baie koekies!
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