Tuesday, 17 February 2015

Pancake Day!

 Pancake day passed over a week ago and I thought I should probably post something. I was on flipping duty on the day because my dad was in america. They were almost all fine, except for one that fell on the floor. I may be able to insert the video of me dropping it on the floor, you never know...


The recipe is based on the recipe from Nigella's How To Eat (a good book by the way).


125g plain flour (I used Italian 00)

1 egg

300ml milk

15g-30g melted butter, cooled (optional)


Put the flour in a bowl, make a mound in the middle and add a pinch of salt. Crack the egg in and using a wooden spoon, mix it together, and then add in the milk in a steady stream. Mix with whisk and mix in the melted butter. When it is smooth, stop and leave the batter to rest for 30 minutes or overnight.
When cooking, put a bit of oil in the pan, and then re-oil every 4 pancakes. When you oil, heat it and then pour it down the sink before cooking your pancakes.

video

Sunday, 15 February 2015

Banana Bread

I don't get bananas. I don't know if it's the taste of the texture but I don't get them. They are one of the only foods which I don't like eating. Cheese on toast is one of the other ones.

Banana bread is the only way I every get to eat bananas. Sometimes I think of taking a slice with me on a walk but there is never some in the house at the time I need it.

This recipe is for all you people out there who have mushy bananas in the house and need to think of a use for them. And it's good too.

This banana bread is filling. Filling and tasty. The pecans on to burnt a bit but I didn't care. You can use walnuts or pecans in this recipe. We only had 18g of walnuts so it was almost completely pecans.


This recipe is from the cookbook called:

'Good Food 101 Cakes and Bakes'


Ingredients

100g butter, softened

140g light muscovado sugar

2 eggs, lightly beaten

100g walnuts, chopped

2 ripe bananas, mashed

2 tbsp milk

225g self-raising flour



Preheat the oven to 180°C/Gas 4/fan oven 160°C. Butter and line a 1kg loaf tin. Cream the butter and sugar, then add the eggs. Set aside 25g walnuts, then fold in the rest along with the bananas and the milk. Fold in the flour. Spoon into the tin and sprinkle over the rest of the walnuts. Bake for 55-60 minutes until risen and fully cooked. Stand for 10 minutes, then turn out, remove the lining paper and cool.










Pear, Frangipane and Caramel Tartlets


Pear, Frangipane and caramel tarts smell nice. They are also sticky.



I got the Top With Cinnamon cookbook for Christmas which I may have said before(I can't remember...) and I really wanted to cook something out of it. I ended up choosing the tarts because I like pears and caramel.

There were a few learning experiences included in the making of them...



Frangipane is very hard to spread onto pastry. By the end of it I no longer had nice circles and instead had weird shapes. I then had try and reshape them. So use your fingers people. Don't even try it with a spoon. Just go straight in with your fingers.

Trying to make sliced pear look nice is hard. Harder than it looks. So don't bother. Just plonk them on. It will look fine.

Caramel is hard to make. The first time I did it it went all light coloured and hard. Dunno what happened there. One second it was all nice and like golden syrup and then the next second it was all crumbly.


Ingredients:

1 quantity of pastry

1 quantity Frangipane

6 small pears

3 tbsp granulated sugar

3 tbsp pistachios, finely chopped


Preheat the oven to 180°C/Gas 4. On a lightly floured piece of baking parchment, roll out the pastry to a thickness of about 3mm. Use a 9cm pastry ring to cut out 12 pastry circles. Transfer the circles to a baking tray lines with baking parchment.

Top each pastry circle with a generous teaspoon of the frangipane and spread it out evenly. Finely slice the pear halves and use half a sliced pear to decorate each tartlet. Bake for 10 minutes until the pastry has darkened around the edges.

Heat the sugar with 2 tablespoons of water in a saucepan over a medium heat. Stir until the sugar has just dissolved, then stop stirring. Swirl the mixture, tilting the pan over a high heat until the sugar caramelises and the mixture is completely golden with some darker patches around the edges. Immediately remove the pan from the hear and use a pastry brush to dab the caramel over the baked tartlets. Sprinkle with the chopped pistachios and leave to cool.



To make the Pastry:

Ingredients:

215g plain flour

1/2 tsp salt

2 tbsp demerara sugar (for sweet pastry)

100g coconut oil (this really flavours the pastry, so if you don't like coconut, use something else like butter!)


In a large bowl stir together the flours, salt and sugar(if you are using it) with your hands. Add the coconut oil and rub it into the dry ingredients using your fingertips, until the mixture has a crumbly texture. Add some water, starting with 2 tablespoons and work it into the mixture until it starts to come together. You can add up to 2 more tablespoons. Pull it into a ball and divide it in half and wrap them each in clingfilm. Chill for at least 3 min, and for up to 3 days. They can be frozen for up to a month.


To make the Frangipane:

Ingredients:

3 tbsp butter or 4 tbsp Almond Butter (I used the almond butter)

50g light brown sugar

1 egg

2 tbsp plain flour

1/4 tsp salt

45g ground almonds


Cream together the butter type, sugar and egg. Stir in the flour, salt and ground almonds and mix until smooth and creamy.

Saturday, 14 February 2015

Cookies in a Jar

Happy 2015 everybody. It is now the middle of February and I have not posted on my blog yet. What?

Anyway, today I am posting a thing for cookies in a jar. They are so cute and arrggrgdfd. They look like a beach and when you stick blue straws in there with them (because that is a totally normal thing to do) you have some amazing photographs.











This recipe was found on pinterest and is for chocolate chip cookies. You can find it here:

http://addapinch.com/cooking/chocolate-chip-cookie-mix/

Goodbye amigos,

millie xx