RASPBERRY LINZER

                                 RASPBERRY LINZER RECIPE  

                                                               Ingredients

175 g plain flour 

50 g ground rice

85 g golden caster sugar

140 g cold butter

1 tbsp milk

1 tsp cinnamon

1/2 tsp ground cloves

8 tbsp raspberry jam

2 tsp caster sugar

Method

1. Heat oven to 200C/180C fan/gas 6. Line a 21 or 22cm square, shallow baking tin with baking parchment. Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a cutlery knife. Stir in cinnamon and cloves. Tip three-quarters into the tin and press down evenly. Bake for 15-20 mins until golden and crisp looking.
2. Stir the jam in a bowl to loosen a little, then spread over the base. Crumble over the remaining slice mixture and bake for 5-10 mins more until the topping is golden. Scatter with 2 tsp caster sugar, cool in the tin, then slice into squares.

Nutrition per serving:

278 kcalories, protein 3g, carbohydrate 40g, fat 13 g, saturated fat 8g, fibre 1g, sugar 21g, salt 0.2 g

TUILES

                                  

                                                      TUILES RECIPE 

Ingredients

50g unsalted butter
85g desiccated coconut
85g icing sugar
25g plain flour
2 medium egg whites

Method

1. Melt the butter, then leave until cool, but still runny. Preheat the oven to fan 160C/ conventional 180C/gas 4 and line a baking sheet with non-stick silicone.
2. Whizz the coconut in a food processor until finely ground, but not powdery. Whizz in the icing sugar and flour, then the egg whites followed by the cooled butter - you should have a smooth, slightly runny paste. Scoop this out into a bowl.
3. Put a teaspoon of the mixture on the silicone and spread with the back of a dessertspoon into a neat thin 7cm round. Alternatively, place a round stencil on the silicone and scrape the mixture flat in the hole with a palette knife. Shape 3-4 at a time, leaving space between.
4. Bake in batches for 7 minutes each, until pale golden around the edges. Remove and scrape off on to a wire rack to cool. To shape, press each one over a rolling pin as it cools.

MY STAMPS :)

Suchaya Swang-ngam  #36 M.3/14

ALMOND MERINUES

 ALMOND MERINGUES RECIPE 

Ingredients

3 egg whites

1/4 teaspoon cream of tartar

3/4 cup of sugar

1/2 teaspoon of almond extract

1/2 cup toasted finely chopped almond

1/2 cup toasted coconut flakes

Method

1. Heat oven to 190C/170C fan/gas 5. Scatter the almonds on a baking sheet and roast for 6-8 mins until golden. Very coarsely grind them in a small food processor, then set aside. Lower oven to 160C/fan 140C/gas 3. Line a baking sheet with non-stick baking parchment.
2. Beat the egg whites in a scrupulously clean mixing bowl until stiff peaks have formed. Tip in half the sugar and beat again until stiff peaks are formed once more. Using a metal spoon, deftly fold in the remaining sugar a spoonful at a time, followed by most of the almonds (keep a small handful back). Tip the meringue onto the lined sheet and spread it out quite roughly to a 20cm circle. Scatter over the reserved almonds. Bake for 20 mins, reduce the temperature to 140C/120C fan/gas 1, then bake for a further 40 mins. Let meringue cool in the oven with the door ajar or on the side as you wish.
3. While the meringue is baking, and if you wish to add the glamour of a raspberry ripple to the cream, make a few spoonfuls of purée by pressing 125g of the raspberries through a sieve.
4. When nearing the moment for assembly, whip the cream until soft and cloudy. Lightly ripple through about half, or more, of the raspberry purée through the cream. You can serve the rest separately on the side. Place the meringue upon a handsome dish. Spoon the whipped cream liberally over the meringue. Slice the strawberries in a random manner. Heap the berries atop the cream, and offer any remaining fruit separately. Sift over the icing sugar. Take to the table and take a bow.

PODCAST

Common Sense with Dan Carlin

BLUEBERRY MUFFINS

                                        BLUEBERRY MUFFINS RECIPE 

Ingredients

5 tablespoons unsalted butter
1/2 sugar
1 large egg
3/4 cup sour cream
1/2 teaspoons grated lemon zest
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking power
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup blueberries

Method

1. Heat oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Tip the flour and bicarbonate of soda into a large bowl. Hold back 1 tbsp of the sugar, then mix the remainder with the flour and 50g oats. Make a well in the centre. In a separate bowl, mash the bananas until nearly smooth. Stir the buttermilk, oil and egg whites into the mashed banana until evenly combined.
2. Pour the liquid mixture into the well and stir quickly and sparingly with a wooden spoon. The mix will look lumpy and may have the odd fleck of flour still visible, but don't be tempted to over-mix. Tip in the blueberries and give it just one more stir. Divide the mix between the muffin cases - they will be quite full - then sprinkle the tops with the final tbsp of the oats and the rest of he sugar. Bake for 18-20 mins until risen and dark golden. Cool for 5 mins in the tray before lifting out onto a rack to cool completely.

VANILLA CUPCAKES

                                 VANILLA CUPCAKES RECIPE 

Vanilla Cupcakes:
1/2 cup (113 grams) unsalted butter, room temperature2/3 cup (130 grams) granulated white sugar3 large eggs1 teaspoon pure vanilla extractZest of 1 large lemon (outer yellow skin)1 1/2 cups (195 grams) all purpose flour1 1/2 teaspoons baking powder1/4 teaspoon salt1/4 cup (60 ml) milk.
Confectioners (Buttercream) Frosting:2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted1/2 cup (113 grams) unsalted butter, room temperature1 teaspoon pure vanilla extract2 tablespoons milk or light creamAssorted food colors (if desired)

Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl whisk together the lemon zest, flour, baking powder, and salt. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed. Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days. Makes about 12 cupcakes