Cooking Recepies

British-Style Pancakes

2009-02-26T19:49:00.000-08:00

Ingredients:
2 eggs
50 g butter
200 ml milk, mixed with 75 ml water
110 g plain flour, sifted
1 pinch salt

- To serve:
lemon wedges, to taste
lemon juice, to taste
caster sugar, to taste

Preparation:
1. Sift the flour and salt into a mixing bowl.
2. Make a well in the center of the flour and break the eggs into it, then whisk the eggs into the flour.
3. Slowly add small quantities of the milk and water mixture, whisking all the while to get the lumps out of the flour (the batter should be like a thin cream when you’re done).
4. Melt the butter in a frying pan.
5. Spoon 2 tablespoons of the melted butter into the batter and whisk it in, then pour the rest into a bowl and use it to grease the pan (using a bit of paper towel to smear it round before you make each pancake).
6. Heat up the pan over high heat, then turn the heat down to medium.
7. Spoon the batter into the pan, using just less than 1/4 cup for a 10″ pan (don’t make the pancakes too big, or they’ll be hard to flip).
8. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter - it will only take a few seconds to cook.
9. When it is golden brown underneath, flip to the other side and cook for a few more seconds.
10. Place the pancake on a plate and cover with a clean kitchen towel to keep warm while you make the rest.
11. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles (or simply roll them up). Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

Nutritional information for one serving:
Calories: 94
Calories from fat: 44
Total fat: 4.9g
Cholesterol: 46mg
Total carbs: 9.6g
Protein: 2.8g

Coconut Creme Bars

2009-02-08T04:31:00.000-08:00

Ingredients:
1 cup coconut
1/2 cup sliced almonds
3 5/8 ounces French vanilla pudding mix
1 (18 ounce) package yellow cake mix
1 3/4 cups milk
1/2 cup half-and-half
1/2 cup margarine
1/2 teaspoon almond extract

For the glaze:
1 cup powdered sugar
3-4 teaspoons milk
2 tablespoons margarine, softened
1/4 teaspoon almond extract

Preparation:
1. Preheat the oven to 350 degrees F.
2. Grease a 13×9 inch pan.
3. In a medium saucepan, combine the pudding mix and 1 3/4 cups milk.
4. Bring to a boil over medium heat, stirring constantly.
5. Remove from the heat; cool while preparing the base.
6. In a large bowl, combine the cake mix, half-and-half, 1/2 cup margarine and almond extract at low speed until moistened.
7. Reserve 1 cup mixture for the topping; spread the remaining mixture in the prepared pan.
8. Bake at 350 degrees F for about 8 minutes.
9. Spoon and spread the pudding gently over the base.
10. Add the coconut to the 1 cup reserve mixture; spoon teaspoonfuls evenly over the pudding.
11. Sprinkle with almonds. Return to the oven and bake for about 20-30 minutes (or until it turns golden brown and the coconut mixture is firm to touch).
12. In a small bowl, combine all the glaze ingredients, adding enough milk for the desired glaze consistency; blend until smooth. Drizzle the glaze over the warm bars.
13. Cool completely. Cut into bars. Store in the refrigerator until ready to serve.

Nutritional information for one serving:
Calories: 148
Calories from fat: 70
Total fat: 7.8g
Cholesterol: 3mg
Total carbs: 18.6g
Protein: 1.6g

Chocolate Pikelets

2009-02-08T04:19:00.000-08:00

Ingredients:
1 cup flour
1 teaspoon baking soda
1 pinch salt
3 tablespoons sugar
1 tablespoon margarine or butter, melted
1 egg
1 cup low-fat milk
2 teaspoons cream of tartar
2 tablespoons cocoa powder

Preparation:
1. In a small bowl, dissolve the baking soda in the milk; set aside.
2. In a large bowl, beat the egg and sugar together until thick and pale.
3. Sift the flour, cream of tartar, cocoa and salt together.
4. Fold the dry ingredients into the beaten egg mixture, alternating with adding the milk/baking soda mixture.
5. Fold in the melted butter just until combined.
6. Heat a greased frying pan and cook 1-2 tablespoonfuls of the pikelet batter until bubbles appear on the surface.
7. Flip the pikelets to cook on the other side for 1 about minute (or until golden brown).

Nutritional information for one serving:
Calories: 76
Calories from fat: 16
Total fat: 1.8g
Cholesterol: 18mg
Total carbs: 12.9g
Protein: 2.5g

Snickers Candy Bars

2009-02-08T04:15:00.000-08:00

Ingredients:
3/4 cup creamy peanut butter
2 cups milk chocolate chips
1/2 cup butterscotch chips
1 1/2 cups marshmallow creme
1/4 cup butter
1 (14 ounce) package caramels
1 1/2 cups salted peanuts, chopped
1 cup sugar
1/4 cup evaporated milk
1/4 cup whipping cream
1 teaspoon vanilla

Preparation:
1. Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter. Spread this mixture on the bottom of a 9×13 cake pan and put in the refrigerator or freezer to set up while the next layer is prepared.
2. Boil together the butter, sugar and evaporated milk for about 5 minutes.
3. Take off the stove and add the marshmallow creme, 1/4 cup creamy peanut butter, vanilla and peanuts.
4. Pour over the first layer that was chilling, then place back in the freezer.
5. Melt the caramels with the whipping cream until smooth, then pour over the second layer that is chilling; place back in freezer.
6. Melt together the remaining peanut butter, milk chocolate chips and butterscotch chips, then spread on the top of the third layer in the pan.
7. Return to chill until set up.
8. Store in the refrigerator to keep from getting too soft and to aid in cutting and serving.

Nutritional information for one serving:
Calories: 199
Calories from fat: 93
Total fat: 10.3g
Cholesterol: 6mg
Total carbs: 24.6g
Fiber: 1g
Protein: 4.1g

Quick 5-Minute Fudge

2009-01-27T12:39:00.000-08:00

You will need:

- 1 (6 ounce/ 170 g) package milk chocolate chips
- 1 cup chopped nuts
- 16 large marshmallows
- 1 2/3 cups white sugar
- 1 tablespoon unsalted butter
- 2/3 cup evaporated milk
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract

Step 1:
In a medium-sized saucepan, combine the milk, sugar, butter and salt.

Step 2:
Bring to a boil and cook for about 5 minutes, stirring constantly.

Step 3:
Add in the chocolate chips and cook until melted.

Step 4:
Remove from the heat. Stir in the marshmallows, nuts and vanilla extract, mixing well.

Step 5:
Pour into a 8-inch pan. Let cool, then cut into squares.

Nutritional information for one serving:
Calories: 147
Calories from fat: 46
Total fat: 5.2g
Cholesterol: 4mg
Total carbs: 24.7g
Fiber: 0.7g
Protein: 2g

Spooky Spiny Cupcakes

2009-01-22T13:39:00.000-08:00

You will need:

- 120 g butter at room temperature
- 120 g sugar
- 2 eggs
- 95 g self rising flour
- 30 g cocoa powder
- 75 ml milk
- 200 g sugar
- 60 ml milk
- 40 g cocoa powder
- 50 g butter
- 1 tsp vanilla extract
- some whole almonds
- some candy sprinkles

Step 1:
Before beginning your Spiny Cupcakes, preset the oven to 180°C

Step 2:
Put the butter and sugar into a bowl. Whisk them together and add one of the eggs. Combine thoroughly, add the second egg and mix well.

Step 3:
Mix together the flour and cocoa powder in a bowl. Add about a third of this mix to the batter followed by some of the milk. Whisk together and continue to add the cocoa/flour alternatively with the milk until well blended.

TIP:
If you prefer, use an electric mixer to prepare the batter instead of making it by hand.

Step 4:
Spoon the batter into the silicon moulds until they are about 2/3 full. Next, place them into the oven and bake for roughly 20 minutes or until golden brown.

Step 5:
While the cupcakes are baking, make the chocolate frosting. Put the sugar, milk, cocoa, butter, and vanilla extract into a warming saucepan. Mix well and bring to a boil. When well blended, take it off the heat and let it cool down. Continue to stir the frosting every once in a while as it cools so that it does not develop a skin but be sure not to let it cool completely.

Step 6:
Check the cupcakes and take them out of the oven when ready. After they have cooled a little, dip the tops of each cupcake into the frosting. Sprinkle them individually with the candy and while the frosting is still warm, insert the almonds into each cupcake, making them resemble the spiny back of a dinosaur.

Step 7:
Let your Spooky Spiny Cupcakes cool a bit.

Kugelhopf Cake

2009-01-22T13:19:00.000-08:00

You will need:

- 200 ml warm milk
- 25 g dry yeast
- 550 g flour
- 220 g sugar
- 3 eggs
- 220 g butter, room temperature
- zest of 1 orange
- 1 tbsp vanilla essence - ½ tsp salt
- 150 g sultanas, coarsely chopped
- 50 g almonds
- 50 g flour for dusting
- powdered sugar for garnish , icing sugar

Step 1:
Begin your cake by setting the oven to 180°C, 350°F or gas mark 4

Step 2:
Generously butter the baking pans using the brush. Next, sprinkle them with a little flour making sure that it covers the entire surface by moving the pans about in your hands. Shake off excess flour and set them aside.

Step 3:
Place a mixing bowl on a damp tea towel and begin the dough by adding the flour, sugar and yeast. Mix it all together. Make a small whole in the middle of the mixture and add the milk, the orange zest, the vanilla, and the eggs. Combine the dough together thoroughly.

TIP: It is important that the eggs are at room temperature when making the dough. Generally, the ingredients for any dough blend together better when they are all at the same temperature.

Step 4:
Next, add the salt. Now slowly introduce the butter one spoonful at a time until it is evenly combined. The resulting dough should be very sticky to the touch.

Step 5:
Now add the raisins and then the almonds, continuing to mix until evenly distributed.

Step 6:
Using the spoon, place the dough into the baking pans, making sure not to fill them too much. The dough will need room to rise. Cover the baking pans with a damp towel and allow the dough to rise. This process is called "proofing" and should take approximately one hour.

TIP: This recipe will make enough dough for about 16 small cakes but you can use any combination of baking pans.

Step 7:
Once the Kugelhopf has had time to proof, place the baking pans on an oven tray and put them in the middle of the preheated oven. After about 20 minutes the smaller ones should be just ready. Insert a toothpick into them; they are ready when the toothpick comes out free of batter. The larger ones need a little more time to cook - approximately 10 more minutes.

Step 8:
If you prepared your baking pans well, the Kugelhopf should just slide out of them. All that is left to do is to sprinkle them with powdered sugar. Kugelhopf goes well with coffee or tea. This recipe can also enhanced by adding any of your favourite nuts or fruit to the batter. Enjoy!

Blueberry Yoghurt Muffins

2009-01-21T19:08:00.000-08:00

You will need:

- 145g self raising flour (sieve)
- 1/2 cup fresh blueberries or more (wash and dry with paper towel)
- 1 egg (lightly beaten)
- 55g sugar
- 60g melted butter
- 2 tbsp milk
- 120g plain yoghurt
- 1/2 tsp vanilla essence

Step 1:
Mix together 145g self raising flour and 1/2 cup fresh blueberries.

Step 2:
Mix together 1 egg, 55g sugar, 60g melted butter, 2 tbsp milk, 120g plain yoghurt and 1/2 tsp vanilla essence in a mixing bowl.

Step 3:
Pour the mixing from step 1 into the mixing from step 2 and mix everything in 5 strokes.

Step 4:
Spoon batter into muffin tray lined with paper muffin cups up to 85% full.

Step 5:
Bake at 190ºC for 20 - 30 minutes or till cooked.

Pancakes

2009-01-20T13:54:00.000-08:00

You will need:

- 180 g flour
- 2 eggs
- a pinch of salt
- 1 tbsp sugar
- 200 ml milk
- 75 ml water
- 30 g melted butter
- some extra butter , for frying
- some caster sugar

Step 1:
Begin by sieving the flour into a bowl. This will help to make the pancakes light as air. Now add the salt, sugar, eggs, milk, water and butter and whisk well into a smooth batter.

Step 2:
Place the frying pan over a medium to high heat and allow it to warm through. When hot, add a little of the melted butter, and then three quarters of a ladle of the batter. Move the mixture around so that the batter spreads evenly over the pan. Let it brown underneath for about 30 seconds and give it a little shake to release it from the bottom. It's very important that it doesn't stick to the pan. Also the top should look almost set.

Step 3:
Flip the pancake over. You can use a spatula! Cook it for a few seconds more and remove. Place the pancake flat on the serving plate. Repeat exactly the same process with the rest of the batter.

TIP:
Flip the wrist so that the pan moves in an upward arc which causes the pancake to slide up and out of the pan. A direct lift leaves a partial vacuum under the pancake which tends to keep it in the pan. The movement in the arc supplies the torque to flip the pancake.

Step 4:
Place the pancakes flat on a plate. Sprinkle a little sugar over each one before folding in half and then half again to make a fan shape, or you can simply roll them up! Put them on a serving plate.

Doughnuts

2009-01-19T17:45:00.000-08:00

You will need:

- 250 yoghurt
- 170 g sugar
- 2 eggs
- 1 tbsp vanilla
- 45 g butter melted
- 500 g flour
- 2 tbsp baking powder
- 1 tbsp baking soda
- 50 g flour for dusting
- ¼ tsp salt
- 1 vegetable oil
- powdered sugar for presentation

Step 1:
Start your doughnuts by putting the 2 eggs and the sugar into a mixing bowl.
Whisk them briskly until their appearance becomes very pale and fluffy.

Step 2:
Next, you will need to introduce the yoghurt, the vanilla, the salt and the melted butter to the dough and mix it all together briefly.

Step 3:
You can now add the baking soda and the baking powder to the bowl of flour and mix them together a little bit.
Next, add this dry mix to the egg mixture and combine them thoroughly.
Be careful not to over-mix the dough or the resulting doughnuts will turn out tough.

Step 4:
Begin forming the doughnuts by sprinkling some flour upon the work surface and then dusting your hands with a little more flour.
Now roll the dough out to a thickness of about half of a centimetre.
Next, use the large cutter to cut out the doughnuts.
You can then use the small cutter to cut out their centres.
Set the doughnuts aside and combine the leftover dough with some new dough.
Roll it out again and repeat the process until all the dough is used.

Step 5:
It is now time to fry your doughnuts.
Place a saucepan with the oil over a medium heat.
While waiting for the oil to heat up, you can prepare a tray by lining it with some paper towel.
Now place the doughnuts into the hot oil a few at a time.
Let them cook for about one minute until golden brown and turn them over.
Cook the other side and place them on the tray.
Repeat until all the dough is used.

Step 6:
Place your doughnuts on a plate and liberally dust them with powdered sugar.
Your doughnuts are now ready to serve.

Chocolate Brownies

2009-01-19T17:36:00.000-08:00

You will need:

- 350 g Butter
- 400 g Dark Chocolate
- 450 g Caster Sugar
- 250 g Plain Flour
- 6 large Eggs
- 1 tbsp Vanilla Extract
- Up to 3 tsp Salt
- 200-300 g Walnuts or Pecans

Step 1:
Pre-heat the oven to 180°C or 360°F

Step 2:
Cut and break it all up and melt it in the heavy-bottomed pan on a low heat, being careful not to let it boil or the butter separates, which doesn't ruin it but it's not an improvement.

Step 3:
Break the eggs into a bowl and whisk in the sugar and the vanilla.

Step 4:
Using the sieve, sift the flour and salt into a bowl. If you really don't have a sieve you can skip this bit, it's still be lovely, but not so well mixed.

TIP:
Before you mix in the sugar and eggs, let the butter & chocolate cool a bit, for a minute or 2, otherwise the eggs will cook.

Step 5:
Mix in the eggs & sugar with the melted butter and chocolate. Then fold in the flour, which takes a wee bit longer than you'd think to get it all mixed but be patient, followed by the nuts.

Step 6:
Pour the mixture into the lined baking tin and pop it in the preheated oven. If you have a timer, set it for 25 minutes.

Step 7:
When it's done, the top will be a lighter brown speckle, perhaps with some bigger cracks forming here and there. The inside will still be gooey. The exact timing is a matter of taste in terms of texture, but if your tin size has given you brownies of more than 1.5inch/4cm thick, you might give them an extra 2-5 minutes.

Step 8:
Whip the tin out of the oven, let it cool for a few minutes and then get the giant brownie onto a rack to cool further. This isn't so easy, you need to use a large plate or the back of a tray so that you can turn the brownie tin upside down to get it out. Once cooled, cut and serve.

Chocolate Chip Cookies

2009-01-19T14:47:00.000-08:00

You Will Need:

- 150 g sugar
- 160 g brown sugar, , packed
- 220 g butter
- 2 eggs, , large
- 2 tsp vanilla extract
- 280 g all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups (500ml) semi-sweet chocolate chips
- 120 g chopped pecans

Step 1:
Pre-heat the oven to 190ºC (375°F/ gas mark 5)

Step 2:
Mix butter, sugars, and eggs in a large bowl, then stir in flour, baking soda and salt. Add chocolate chips and pecans. That's it. That's your dough.

Step 3:
Drop globs of dough, by rounded tablespoons, onto an parchment paper-lined cookie sheet. Leave about 2 inches between cookies - they'll spread out when they bake.

Step 4:
Bake your cookies about 8-10 minutes, until they're golden brown, but still soft in the centers. Let them cool on the pan for a minute, and then move them to a cooling rack. This recipe makes about 4 dozen cookies.