tag:blogger.com,1999:blog-73805610787524861042024-03-20T02:00:30.771+08:00The HazelA Very Busy KitchenAtikah Rahimhttp://www.blogger.com/profile/09826840752063004191noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7380561078752486104.post-28562547639383997722015-11-01T20:11:00.001+08:002015-11-02T19:13:48.789+08:00Pavlova Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tNH3ehsHjdY64yhLmSAr1nMdrhSMGBsPij1X5nZWiQeByEoeMiZQXOaJNzS1n37l9s5UOnuQ8u-sP5YcxtbPogDA12iRAirI-e7jiJaoWZFkNbsYTbdtGzsqaJJM_mvxuKszGriFjGSq/s1600/IMG_1817.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tNH3ehsHjdY64yhLmSAr1nMdrhSMGBsPij1X5nZWiQeByEoeMiZQXOaJNzS1n37l9s5UOnuQ8u-sP5YcxtbPogDA12iRAirI-e7jiJaoWZFkNbsYTbdtGzsqaJJM_mvxuKszGriFjGSq/s320/IMG_1817.jpg" width="224" /></a></div>
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<span class="bod"><span style="font-family: "verdana" , sans-serif;"><span class="value" style="color: #990000; font-size: medium;"><b><u><span style="font-size: large;">INGREDIENTS</span></u></b></span></span></span><br />
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<span class="bod" style="color: #663300; font-family: "arial";"><span style="font-family: "arial";"><span class="value">4 large (120 grams)egg whites</span></span></span></div>
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<span class="bod" style="color: #663300; font-family: "arial";"><span style="font-family: "arial";"><span class="value">1 cup (200 grams) superfine (castor) sugar</span></span></span></div>
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<span class="bod" style="color: #663300; font-family: "arial";"><span style="font-family: "arial";">1/2 teaspoon pure vanilla extract</span></span></div>
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<span class="bod" style="color: #663300; font-family: "arial";"><span style="font-family: "arial";">1 teaspoon white vinegar</span></span></div>
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<span class="bod" style="color: #663300; font-family: "arial";"><span style="font-family: "arial";">1/2 tablespoon cornstarch (corn flour)</span></span></div>
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<span class="bod" style="color: #663300; font-family: "arial";"><span style="font-family: "arial";"><br /></span></span></div>
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<b><span class="bod" style="color: #663300; font-family: "arial";"><span style="font-family: "arial";">Topping:</span></span></b></div>
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<span class="bod" style="color: #663300; font-family: "arial";"><span style="font-family: "arial";"><span class="value">1 cup (240 ml) heavy whippingcream</span></span></span></div>
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<span class="bod" style="color: #663300; font-family: "arial";"><span style="font-family: "arial";"><span class="value">1 1/2 tablespoons (20 grams) granulated white sugar</span>(or to taste)</span></span></div>
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<span class="bod" style="color: #663300; font-family: "arial";"><span style="font-family: "arial";"><span class="value">1/2 teaspoon pure vanilla extract</span></span></span></div>
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<span class="bod" style="color: #663300; font-family: "arial";"><span style="font-family: "arial";">Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice</span></span></div>
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<span style="color: #990000; font-family: "verdana" , sans-serif; font-size: large;"><b><u>STEPS</u></b></span></div>
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<span class="bod" style="color: #663300; font-family: "arial";"><span style="font-family: "arial";">1. Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper. Turn the parchment paper over so the circle is on the reverse side.</span></span></div>
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<span class="bod" style="color: #663300; font-family: "arial";"><span style="font-family: "arial";">2. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks. </span></span><br />
<span class="bod" style="color: #663300; font-family: "arial";"><span style="font-family: "arial";"><br /></span></span>
<span class="bod" style="color: #663300; font-family: "arial";"><span style="font-family: "arial";">3. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). </span></span></div>
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<span class="bod" style="color: #663300; font-family: "arial";"><span style="font-family: "arial";"><br /></span></span></div>
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<span class="bod" style="color: #663300; font-family: "arial";"><span style="font-family: "arial";">4. Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in. </span></span></div>
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<span class="bod" style="color: #663300; font-family: "arial";"><span style="font-family: "arial";"><br /></span></span></div>
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<span class="bod" style="color: #663300; font-family: "arial";"><span style="font-family: "arial";">5. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)</span></span></div>
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<span class="bod" style="color: #663300; font-family: "arial";"><span style="font-family: "arial";"><br /></span></span></div>
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<span class="bod" style="color: #663300; font-family: "arial";"><span style="font-family: "arial";">6. Bake for 60 to <span class="cooktime">75 minutes <span class="value-title" title="PT1H15M"></span></span>or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.) </span></span></div>
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<span class="bod" style="color: #663300; font-family: "arial";"><span style="font-family: "arial";">7. The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days. </span></span></div>
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<span class="bod" style="color: #663300; font-family: "arial";"><span style="font-family: "arial";">Just before serving gently place the meringue onto a serving plate. </span></span></div>
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<span class="bod" style="color: #663300; font-family: "arial";"><span style="font-family: "arial";"><br /></span></span></div>
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<span class="bod" style="color: #663300; font-family: "arial";"><span style="font-family: "arial";">8. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. </span></span></div>
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<span class="bod" style="color: #663300; font-family: "arial";"><span style="font-family: "arial";"><br /></span></span></div>
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<span class="bod" style="color: #663300; font-family: "arial";"><span style="font-family: "arial";">9. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.</span></span><br />
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Atikah Rahimhttp://www.blogger.com/profile/09826840752063004191noreply@blogger.com0tag:blogger.com,1999:blog-7380561078752486104.post-7468648876632726592015-10-25T21:29:00.000+08:002015-11-02T19:02:59.440+08:00Red Velvet Cake Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWwSIH9jJsA_XHtxE4V-xLWZ_dv0lYLeasJJCQ8pGKGL4gpg_TgaUp4FiAI1jGgstmTx8J2umJVVxPJAeLxxGQ0Yu7y5S0g6ZhCdkghrku-MwwNEoJCIKECWaB6lQrOyWOF4tUwwJrtYY/s1600/best2+red.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWwSIH9jJsA_XHtxE4V-xLWZ_dv0lYLeasJJCQ8pGKGL4gpg_TgaUp4FiAI1jGgstmTx8J2umJVVxPJAeLxxGQ0Yu7y5S0g6ZhCdkghrku-MwwNEoJCIKECWaB6lQrOyWOF4tUwwJrtYY/s320/best2+red.png" width="240" /></a></div>
<h2 class="separator separator-dashed-bottom tab-header" style="background-attachment: initial !important; background-clip: initial !important; background-color: white; background-image: url(data:image/gif; background-origin: initial !important; background-position: 0% 100%; background-repeat: repeat-x !important; background-size: initial !important; box-sizing: border-box; color: #333333; font-family: SerifaBT-Light, Rockwell, 'Courier New', 'Times New Roman', Times, serif; font-weight: 400; line-height: 1.1; margin: 0px 0px 15px; padding-bottom: 0.66667rem; padding-top: 20px; text-rendering: optimizeLegibility;">
<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: x-large; line-height: 1.1;">Ingredients</span></h2>
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<h3 class="turquoise" style="box-sizing: border-box; color: #59a399; font-family: SerifaBT-Light, Rockwell, 'Courier New', 'Times New Roman', Times, serif; font-weight: 400; line-height: 1.1; margin: 0px 0px 5px; padding-top: 10px; text-rendering: optimizeLegibility;">
<span style="font-size: small;">For the sponges</span></h3>
<ul class="unstyled" style="box-sizing: border-box; line-height: 1.125rem; list-style: none; margin: 0px; padding: 0px;">
<li class="" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-color: #f1f7f7; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">250g butter, plus extra for greasing</li>
<li class="" itemprop="ingredients" style="box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">200g dark chocolate, broken into chunks</li>
<li class="" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-color: #f1f7f7; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">500g plain flour</li>
<li class="" itemprop="ingredients" style="box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">500g golden caster sugar</li>
<li class="" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-color: #f1f7f7; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">2 tbsp cocoa powder</li>
<li class="" itemprop="ingredients" style="box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">1 tsp bicarbonate of soda</li>
<li class="" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-color: #f1f7f7; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">½ tsp salt</li>
<li class="" itemprop="ingredients" style="box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">2 large <a class="glossary-link" href="http://www.bbcgoodfood.com/glossary/egg" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; text-decoration: none;">eggs</a></li>
<li class="" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-color: #f1f7f7; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">200g natural yogurt</li>
<li class="" itemprop="ingredients" style="box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">400g cooked beetroot in natural juices (not vinegar)</li>
<li class="" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-color: #f1f7f7; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: 1.375rem; margin-bottom: 0px !important; padding: 6px 10px;">4 tbsp or 2 x 28ml bottle red food colouring (optional- a natural liquid colouring will not work; we used Scarlett Langdale)</li>
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For the frosting</span></h3>
<ul class="unstyled" style="box-sizing: border-box; line-height: 1.125rem; list-style: none; margin: 0px; padding: 0px;">
<li class="" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-color: #f1f7f7; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">200g full-fat soft cheese, at room temperature</li>
<li class="" itemprop="ingredients" style="box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">250g butter, softened</li>
<li class="" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-color: #f1f7f7; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; box-sizing: border-box; line-height: 1.375rem; padding: 6px 10px;">400g icing sugar, sifted</li>
<li class="" itemprop="ingredients" style="box-sizing: border-box; line-height: 1.375rem; margin-bottom: 0px !important; padding: 6px 10px;">2 tsp vanilla extract</li>
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<h2 class="separator separator-dashed-bottom tab-header" style="background-attachment: initial !important; background-clip: initial !important; background-image: url(data:image/gif; background-origin: initial !important; background-position: 0% 100%; background-repeat: repeat-x !important; background-size: initial !important; box-sizing: border-box; font-family: SerifaBT-Light, Rockwell, 'Courier New', 'Times New Roman', Times, serif; font-weight: 400; line-height: 1.1; margin: 0px 0px 15px; padding-bottom: 0.66667rem; padding-top: 20px; text-rendering: optimizeLegibility;">
<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: x-large;">Method</span></h2>
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<li class="separator separator-solid-grayoffwhite first" itemprop="recipeInstructions" style="border-bottom-color: rgb(240, 242, 235); border-bottom-style: solid; border-bottom-width: 1px; box-sizing: border-box; font-weight: 700; line-height: 1.2; list-style: decimal inside; margin: 0px 0px 20px; padding: 0px 0px 20px;"><span style="box-sizing: border-box; font-weight: normal; margin-right: 2px;">Heat oven to 180C/160C fan/gas 4. Make the first batch of sponges by greasing and lining 2 x 20cm round tins. Gently melt half the butter and chocolate together in a saucepan. Mix half the flour, sugar, cocoa, bicarbonate and ¼ tsp salt in a large mixing bowl. Whizz one <a class="glossary-link" href="http://www.bbcgoodfood.com/glossary/egg" style="border-bottom-color: rgb(51, 51, 51); border-bottom-style: dotted; border-bottom-width: 1px; box-sizing: border-box; color: #333333; cursor: pointer; text-decoration: none;">egg</a> and half the yogurt and beetroot in a food processor or blender until fairly smooth. Put the kettle on.</span></li>
<li class="separator separator-solid-grayoffwhite" itemprop="recipeInstructions" style="border-bottom-color: rgb(240, 242, 235); border-bottom-style: solid; border-bottom-width: 1px; box-sizing: border-box; font-weight: 700; line-height: 1.2; list-style: decimal inside; margin: 0px 0px 20px; padding: 0px 0px 20px;"><span style="box-sizing: border-box; font-weight: normal; margin-right: 2px;">Tip the beetroot mix into the dry ingredients along with the melted chocolate mixture and 150ml boiling water, then stir to combine. Stir in half the food colouring, if using, and divide the mixture between the tins. Bake for 25 mins until a skewer poked into the centre comes out clean. Leave the cakes on a wire rack to cool completely.</span></li>
<li class="separator separator-solid-grayoffwhite" itemprop="recipeInstructions" style="border-bottom-color: rgb(240, 242, 235); border-bottom-style: solid; border-bottom-width: 1px; box-sizing: border-box; font-weight: 700; line-height: 1.2; list-style: decimal inside; margin: 0px 0px 20px; padding: 0px 0px 20px;"><span style="box-sizing: border-box; font-weight: normal; margin-right: 2px;">Repeat Steps 1 and 2 to make 2 more sponges or if you're lucky enough to have 4 x 20cm sandwich tins you can bake in a big batch all at once.</span></li>
<li class="separator separator-solid-grayoffwhite last" itemprop="recipeInstructions" style="background-attachment: scroll; background-clip: initial; background-color: transparent; background-image: none; background-origin: initial; background-position: 0px 0px; background-repeat: repeat; background-size: initial; border-bottom-color: rgb(240, 242, 235); border-bottom-style: solid; border-bottom-width: 1px; box-sizing: border-box; font-weight: 700; line-height: 1.2; list-style: decimal inside; margin-bottom: 0px !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px 0px 20px;"><span style="box-sizing: border-box; font-weight: normal; margin-right: 2px;">To make the frosting, briefly beat together the soft cheese and butter, then beat in the icing sugar and vanilla. Use a little to sandwich the cooled cakes together, then swirl the rest all over the sandwiched cakes and decorate with sweets, if you like. Sit the cake somewhere cool (not the fridge) to set a little before serving.</span></li>
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Atikah Rahimhttp://www.blogger.com/profile/09826840752063004191noreply@blogger.com0tag:blogger.com,1999:blog-7380561078752486104.post-8254493670109863472015-10-25T20:51:00.002+08:002015-10-25T20:51:35.042+08:00Victoria Sandwich Cake Recipe<h4 style="color: #4c1e82; font-family: Arial, helvetica, sans-serif; font-size: 12px; line-height: 15px; margin: 0px; padding: 0px;">
<span style="color: #002d50; font-weight: normal;">This is a classic cake recipe that is perfect for birthdays, special occasions or simply for afternoon tea. I've used strawberry jam and fresh strawberries because I love the taste, but feel free to use raspberries or blackberries instead, or even a mixture of all three.</span></h4>
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<span style="font-weight: normal;"><u><span style="color: #274e13;">Ingredients</span></u></span></h4>
<ul class="bullet-list" style="color: #002d50; font-family: Arial, helvetica, sans-serif; font-size: 12px; line-height: 15px; list-style: none; margin: 0px; padding: 0px 0px 15px;">
<li style="margin: 0px; padding: 0px;">for the sponge</li>
<li style="margin: 0px; padding: 0px;">• 225g unsalted butter, at room temperature, plus extra for greasing</li>
<li style="margin: 0px; padding: 0px;">• 225g self-raising flour, sifted, plus extra for dusting</li>
<li style="margin: 0px; padding: 0px;">• 225g caster sugar</li>
<li style="margin: 0px; padding: 0px;">• 4 large eggs, preferably free-range or organic</li>
<li style="margin: 0px; padding: 0px;">• 1 lemon</li>
<li style="margin: 0px; padding: 0px;"></li>
<li style="margin: 0px; padding: 0px;">for the filling</li>
<li style="margin: 0px; padding: 0px;">• 250g fresh strawberries</li>
<li style="margin: 0px; padding: 0px;">• 1 vanilla pod</li>
<li style="margin: 0px; padding: 0px;">• 150g good-quality strawberry jam</li>
<li style="margin: 0px; padding: 0px;">• 150ml double cream</li>
<li style="margin: 0px; padding: 0px;">• 1 tablespoon caster sugar</li>
<li style="margin: 0px; padding: 0px;">• icing sugar, for dusting</li>
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<h4 style="color: #4c1e82; font-family: Arial, helvetica, sans-serif; font-size: 12px; line-height: 15px; margin: 0px; padding: 0px;">
To make your sponge</h4>
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<li style="display: inline; float: left; margin: 0px 0px 16px 20px; padding: 0px;"><img alt="" height="150" src="http://www.jamieshomecookingskills.com/core_jo/images/jhcs/2637-1-1427735964.jpg" style="border: none; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin: 0px 0px 16px 20px; padding: 0px;"><img alt="" height="150" src="http://www.jamieshomecookingskills.com/core_jo/images/jhcs/2637-1-74180164.jpg" style="border: none; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin: 0px 0px 16px 20px; padding: 0px;"><img alt="" height="150" src="http://www.jamieshomecookingskills.com/core_jo/images/jhcs/2637-1-1195820669.jpg" style="border: none; display: block;" width="200" /></li>
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• Preheat the oven to 180ºC/350ºF/gas 4<br />• Grease the bottom and sides of two 20cm sandwich cake tins with butter<br />• Line the base of each tin with greaseproof paper, then dust the sides lightly with flour</div>
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To make your sponge</h4>
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<li style="display: inline; float: left; margin: 0px 0px 16px 20px; padding: 0px;"><img alt="" height="150" src="http://www.jamieshomecookingskills.com/core_jo/images/jhcs/2637-2-574496480.jpg" style="border: none; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin: 0px 0px 16px 20px; padding: 0px;"><img alt="" height="150" src="http://www.jamieshomecookingskills.com/core_jo/images/jhcs/2637-2-1486961473.jpg" style="border: none; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin: 0px 0px 16px 20px; padding: 0px;"><img alt="" height="150" src="http://www.jamieshomecookingskills.com/core_jo/images/jhcs/2637-2-392064300.jpg" style="border: none; display: block;" width="200" /></li>
</ul>
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• You can make your sponge like this (by hand), or in a food processor<br />• Beat the butter and sugar together with a wooden spoon, until very light and fluffy<br />• Add the eggs one at a time, beating each one in well before you add the next</div>
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To make your sponge</h4>
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<li style="display: inline; float: left; margin: 0px 0px 16px 20px; padding: 0px;"><img alt="" height="150" src="http://www.jamieshomecookingskills.com/core_jo/images/jhcs/2637-3-831880629.jpg" style="border: none; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin: 0px 0px 16px 20px; padding: 0px;"><img alt="" height="150" src="http://www.jamieshomecookingskills.com/core_jo/images/jhcs/2637-3-847630544.jpg" style="border: none; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin: 0px 0px 16px 20px; padding: 0px;"><img alt="" height="150" src="http://www.jamieshomecookingskills.com/core_jo/images/jhcs/2637-3-1331803833.jpg" style="border: none; display: block;" width="200" /></li>
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• Sift in the flour<br />• Finely grate over the lemon zest then fold it into the mixture (halve the lemon and save it for later)</div>
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To bake your sponge</h4>
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<li style="display: inline; float: left; margin: 0px 0px 16px 20px; padding: 0px;"><img alt="" height="150" src="http://www.jamieshomecookingskills.com/core_jo/images/jhcs/2637-4-344251746.jpg" style="border: none; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin: 0px 0px 16px 20px; padding: 0px;"><img alt="" height="150" src="http://www.jamieshomecookingskills.com/core_jo/images/jhcs/2637-4-386403661.jpg" style="border: none; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin: 0px 0px 16px 20px; padding: 0px;"><img alt="" height="150" src="http://www.jamieshomecookingskills.com/core_jo/images/jhcs/2637-4-2031195109.jpg" style="border: none; display: block;" width="200" /></li>
</ul>
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• Divide the cake mix into the prepared tins and spread it out using a spatula<br />• Bake in the hot oven for around 20 minutes, or until lightly golden brown and risen<br />• You can check to see if the cake is cooked by sticking a cocktail stick or skewer right into the middle of the sponge</div>
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To bake your sponge</h4>
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<li style="display: inline; float: left; margin: 0px 0px 16px 20px; padding: 0px;"><img alt="" height="150" src="http://www.jamieshomecookingskills.com/core_jo/images/jhcs/2637-5-1871274829.jpg" style="border: none; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin: 0px 0px 16px 20px; padding: 0px;"><img alt="" height="150" src="http://www.jamieshomecookingskills.com/core_jo/images/jhcs/2637-5-1514938454.jpg" style="border: none; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin: 0px 0px 16px 20px; padding: 0px;"><img alt="" height="150" src="http://www.jamieshomecookingskills.com/core_jo/images/jhcs/2637-5-861073866.jpg" style="border: none; display: block;" width="200" /></li>
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• Remove it after 5 seconds and if it comes out clean the cake's cooked; if slightly sticky it needs a bit longer, so put it back into the oven<br />• Allow the cakes to cool slightly in the tins, then carefully turn them out on to a rack to cool completely</div>
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To make your filling and finish the cake</h4>
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<li style="display: inline; float: left; margin: 0px 0px 16px 20px; padding: 0px;"><img alt="" height="150" src="http://www.jamieshomecookingskills.com/core_jo/images/jhcs/2637-6-2090739313.jpg" style="border: none; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin: 0px 0px 16px 20px; padding: 0px;"><img alt="" height="150" src="http://www.jamieshomecookingskills.com/core_jo/images/jhcs/2637-6-824667786.jpg" style="border: none; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin: 0px 0px 16px 20px; padding: 0px;"><img alt="" height="150" src="http://www.jamieshomecookingskills.com/core_jo/images/jhcs/2637-6-50172366.jpg" style="border: none; display: block;" width="200" /></li>
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• Hull and slice your strawberries<br />• Carefully score the vanilla pod lengthways and scrape out all of the seeds<br />• Gently warm the jam in a pan over a low heat</div>
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To make your filling and finish the cake</h4>
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<li style="display: inline; float: left; margin: 0px 0px 16px 20px; padding: 0px;"><img alt="" height="150" src="http://www.jamieshomecookingskills.com/core_jo/images/jhcs/2637-7-1517332396.jpg" style="border: none; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin: 0px 0px 16px 20px; padding: 0px;"><img alt="" height="150" src="http://www.jamieshomecookingskills.com/core_jo/images/jhcs/2637-7-1823084617.jpg" style="border: none; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin: 0px 0px 16px 20px; padding: 0px;"><img alt="" height="150" src="http://www.jamieshomecookingskills.com/core_jo/images/jhcs/2637-7-970916063.jpg" style="border: none; display: block;" width="200" /></li>
</ul>
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• Remove from the heat and stir in your sliced strawberries<br />• Add the cream to a bowl with the sugar and vanilla seeds, and squeeze in the juice from your zested lemon<br />• Whip until you have nice soft peaks</div>
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To make your filling and finish the cake</h4>
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<li style="display: inline; float: left; margin: 0px 0px 16px 20px; padding: 0px;"><img alt="" height="150" src="http://www.jamieshomecookingskills.com/core_jo/images/jhcs/2637-8-849573879.jpg" style="border: none; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin: 0px 0px 16px 20px; padding: 0px;"><img alt="" height="150" src="http://www.jamieshomecookingskills.com/core_jo/images/jhcs/2637-8-1582931148.jpg" style="border: none; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin: 0px 0px 16px 20px; padding: 0px;"><img alt="" height="150" src="http://www.jamieshomecookingskills.com/core_jo/images/jhcs/2637-8-1855934573.jpg" style="border: none; display: block;" width="200" /></li>
</ul>
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• Pick the least attractive sponge to go on the bottom and put it in the middle of your serving platter or cake plate<br />• If it's a little rounded on top, simply trim and flatten it off by using a sharp knife and rotating the plate and sponge as you cut</div>
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To make your filling and finish the cake</h4>
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<li style="display: inline; float: left; margin: 0px 0px 16px 20px; padding: 0px;"><img alt="" height="150" src="http://www.jamieshomecookingskills.com/core_jo/images/jhcs/2637-9-1405283211.jpg" style="border: none; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin: 0px 0px 16px 20px; padding: 0px;"><img alt="" height="150" src="http://www.jamieshomecookingskills.com/core_jo/images/jhcs/2637-9-301618670.jpg" style="border: none; display: block;" width="200" /></li>
<li style="display: inline; float: left; margin: 0px 0px 16px 20px; padding: 0px;"><img alt="" height="150" src="http://www.jamieshomecookingskills.com/core_jo/images/jhcs/2637-9-733685338.jpg" style="border: none; display: block;" width="200" /></li>
</ul>
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• Smear over the jam and strawberries, then spread the sweetened cream over the top<br />• Place the second cake, with the pretty side facing up, on top and dust it with icing sugar</div>
Atikah Rahimhttp://www.blogger.com/profile/09826840752063004191noreply@blogger.com0tag:blogger.com,1999:blog-7380561078752486104.post-5272928389118815052015-10-25T19:43:00.004+08:002015-11-02T18:40:10.159+08:00Congo Bars Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWioyXc0IJpyclqli_mhrP6Z8z4QPu2K-iyAZRb5U1ObzHoG8YAxcdlAcH_C_yuTFb_0yIOJMIk6AfpK4DwrhMX7axReJAcmfaiFffbvBjh96-sLbOo-OBft3BJGwsREsMuckO1_mQoSUs/s1600/11821781_1466591406976578_774188035_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWioyXc0IJpyclqli_mhrP6Z8z4QPu2K-iyAZRb5U1ObzHoG8YAxcdlAcH_C_yuTFb_0yIOJMIk6AfpK4DwrhMX7axReJAcmfaiFffbvBjh96-sLbOo-OBft3BJGwsREsMuckO1_mQoSUs/s320/11821781_1466591406976578_774188035_n.jpg" width="320" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><u><span style="color: #38761d;">Ingredients</span></u> </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">250g butter, soften</span></div>
<div style="font-size: 14px;">
<span style="font-family: "trebuchet ms" , sans-serif;">1 3/4 cups light brown sugar</span></div>
<div style="font-size: 14px;">
<span style="font-family: "trebuchet ms" , sans-serif;">1 1/2 tsp vanilla</span></div>
<div style="font-size: 14px;">
<span style="font-family: "trebuchet ms" , sans-serif;">3 large eggs, weighing about 60g each</span></div>
<div style="font-size: 14px;">
<span style="font-family: "trebuchet ms" , sans-serif;">a pinch of salt</span></div>
<div style="font-size: 14px;">
<span style="font-family: "trebuchet ms" , sans-serif;">2 1/2 cups of self raising flour</span></div>
<div style="font-size: 14px;">
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup callebaut 54% cocoa choc buttons</span></div>
<div style="font-size: 14px;">
<span style="font-family: "trebuchet ms" , sans-serif;">1 cup bittersweet ghirardelli choc buttons</span></div>
<div style="font-size: 14px;">
<span style="font-family: "trebuchet ms" , sans-serif;">extra imported store bought choc buttons to spread on the batter</span></div>
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<span style="color: #38761d; font-family: "trebuchet ms" , sans-serif;"><u>Method</u> </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- Using a wooden laddle mix butter with sugar and vanilla until all the butter disappears in the sugar.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- Add eggs one by one. Mix and please do not cream the eggs. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">- Add the sifted flours in 3 additions, fold them in and not stir the batter. </span></div>
<div style="font-size: 14px;">
<span style="font-family: "trebuchet ms" , sans-serif;">- Mix the choc buttons and spread in 12x12 tin. Bake in a preheated oven at 160C for about 18 minutes.</span></div>
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<span style="font-size: 14px;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><a href="http://kitchenguardian.blogspot.com/#ixzz3pZxbX4h0" style="color: #003399; font-family: 'Courier New', Courier, FreeMono, monospace; text-decoration: none;"><br /></a></span>Atikah Rahimhttp://www.blogger.com/profile/09826840752063004191noreply@blogger.com0