veggiebeans.blogspot.com
What's Cooking?: Tips & Hints
http://veggiebeans.blogspot.com/2011/02/tip-hints.html
Tuesday, 8 February 2011. I love little tips and hints, I have books on just this thing on my shelves and so I had to have a place to remember my favourites. I can see it'll be a slow growing list. If your recipe calls for only using some, not all, of the holes of your muffin pan, cover the bottom of the others with a layer of water to protect them. Subscribe to: Post Comments (Atom). What Do You Feel Like Making Today? Cookies, Cakes, Etc.,. Desserts and Ice Cream. View my complete profile. Linda McCart...
veggiebeans.blogspot.com
What's Cooking?: Blueberry (Or Blackcurrant) Muffins
http://veggiebeans.blogspot.com/2011/02/blueberry-or-blackcurrant-muffins.html
Tuesday, 8 February 2011. Blueberry (Or Blackcurrant) Muffins. 15ml/1 tbsp baking powder. 65g soft light brown sugar. 45ml/3 tbsp vegetable oil. 10ml/2 tsp ground cinnamon. 150g fresh or thawed frozen blueberries or blackcurrants. Preheat the oven to 190C/375F/Gas 5. Thoroughly grease eight muffin tins. With an electric mixer, beat together the flour, baking powder, salt, sugar, egg, milk, vegetable oil and cinnamon until smooth. So these are easily the best muffins I've ever made, but still not perfect.
veggiebeans.blogspot.com
What's Cooking?: Wild Mushroom Tartlets
http://veggiebeans.blogspot.com/2011/02/wild-mushroom-tartlets.html
Monday, 7 February 2011. Over Christmas, to attempt to ease the load my sister and I cooked a couple of meals as well as preparing different things for Christmas Day dinner. This was part of my Christmas Eve main. They were absolutely delicious and as is par for the course with me, nice and easy. I served them with crushed new potatoes and green vegetables. Subscribe to: Post Comments (Atom). What Do You Feel Like Making Today? Cookies, Cakes, Etc.,. Desserts and Ice Cream. View my complete profile.
veggiebeans.blogspot.com
What's Cooking?: Cinnamon & Orange Tuiles
http://veggiebeans.blogspot.com/2011/02/cinnamon-orange-tuiles.html
Monday, 7 February 2011. Cinnamon and Orange Tuiles. 75ml/1 1/2 tsp ground cinnamon. Finely grated rind of 1 orange. 75g butter, melted. For the dipping chocolate:. 75g Belgian plain chocolate. 75 - 90ml/5-6 tbsp double or whipping cream. Preheat the oven to 200C/400F/Gas 6. Line two or three large baking sheets with non-stick baking parchment. Place on a rack to cool. Melt the chocolate in the milk, then stir in the cream. Dip one or both ends of the cookies in the chocolate and leave to cool. It would&...
veggiebeans.blogspot.com
What's Cooking?: Baked Blackberries & Mascarpone
http://veggiebeans.blogspot.com/2011/02/baked-blackberries-mascarpone.html
Wednesday, 9 February 2011. Baked Blackberries and Mascarpone. Preheat the oven to 200C/Gas 6. Wash the blackberries and pick them over. Scrape the seeds from the vanilla pods. Egg yolks, vanilla seeds and icing sugar together. Put the blackberries in a small baking dish. Spoon the mascarpone. Over and bake in the preheated oven for about 5 minutes, until the mascarpone. Subscribe to: Post Comments (Atom). What Do You Feel Like Making Today? Cookies, Cakes, Etc.,. Desserts and Ice Cream. Baked Blackberri...
veggiebeans.blogspot.com
What's Cooking?: Rhubarb Cordial
http://veggiebeans.blogspot.com/2010/07/rhubarb-cordial.html
Saturday, 10 July 2010. 300g Rhubarb, chopped into 1cm pieces. 568ml (1 pint) water. 100-150g caster sugar (depending on taste). Put the water and sugar into a pan and bring to the boil. Add the rhubarb and boil for about 10 minutes until the rhubarb is soft. Strain into a jug through a sieve; do not press the pulp through as this will result in the cordial becoming cloudy. Pour into a sterilised bottle and store until needed. Mix with water, fizzy water or lemonade. My Skydrive Recipe folder! Vegetarian...
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What's Cooking?: Crushed New Potatoes
http://veggiebeans.blogspot.com/2011/02/crushed-new-potatoes.html
Monday, 7 February 2011. 1 tbsp creme fraiche. Bring a large pan of water to the boil and add the potatoes. Boil until tender. Drain and crush with the back of a fork. Stir in the butter and creme fraiche. And season, to taste, with salt and freshly ground black pepper. I'm a giant wuss with overactive tastebuds. So I leave the pepper for crazy folk to add as I can tolerate precisely zero specks of it. I did though, use Maldon. Sea salt because I am in love with it and use every damn excuse to use it.
veggiebeans.blogspot.com
What's Cooking?: Greengage Sorbet
http://veggiebeans.blogspot.com/2011/02/greengage-sorbet.html
Monday, 7 February 2011. Juice of 1 lemon. Bring 150ml water and the sugar to the boil, and cook for 3 minutes. Allow to cool and add the lemon juice. Preheat a moderate oven - 180C/Gas 4. Either halve the greengages and remove the stones or just leave them, stones, skin and all, put them in an ovenproof dish and cover with foil. They need no extra liquid. Add the cooled sugar syrup, process to combine and put into a bowl. Cool and cover until you are ready to make the sorbet. After I'd put this in my ic...
veggiebeans.blogspot.com
What's Cooking?: Conversions
http://veggiebeans.blogspot.com/2009/02/conversions.html
Sunday, 15 February 2009. Gas Mark 1 - 275F - 140C. Gas Mark 2 - 300F - 150C. Gas Mark 3 - 325F - 170C. Gas Mark 4 - 350F - 180C. Gas Mark 5 - 375F - 190C. Gas Mark 6 - 400F - 200C. Gas Mark 7 - 425F - 220C. Gas Mark 8 - 450F - 230C. Gas Mark 9 - 475F - 240C. Imperial - - Metric. 1/2 oz - - 10g. 3/4 oz - - 20g. 1 oz - - 25g. 1 1/2oz - - 40g. 2 oz - - 50g. 2 1/2 oz - - 60g. 3 oz - - 75g. 4 oz - - 110g. 4 1/2 oz - -125g. 5 oz - - 150g. 6 oz - - 175g. 7 oz - - 200g. 8 oz - - 225g. 9 oz - - 250g. 1 pint/16 f...
veggiebeans.blogspot.com
What's Cooking?: Plain Chocolate & Peppermint Crisps
http://veggiebeans.blogspot.com/2011/02/plain-chocolate-peppermint-crisps.html
Monday, 7 February 2011. Plain Chocolate and Peppermint Crisps. 5ml/1 tsp peppermint essence. 225g plain chocolate, chopped. Lightly brush a large baking sheet with unflavoured oil. In a pan over a medium heat, heat the sugar and water, swirling the pan gently until the sugar dissolves. Boil rapidly until the temperature registers 138C/280F on a sugar thermometer (hard ball stage*). When cold, break into pieces. Place in a food processor fitted with a metal blade until fine crumbs form. I was really plea...
