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April 18, 2019
Recipe of the week comes from Pamela Kemp
Pamela provided 2 excellent recipes this week,
Chocolate Egg with 3 Chocolate Mouse and a Sticky Gingerbread
Chocolate Egg with 3 chocolate Mousse, perfect for making with the kids at Easter time
Ingredients
- 4 eggs plus 2 extra eggs whites
- 75g caster sugar
- 50g dark chocolate
- 50g milk chocolate
- 50g unsalted butter50g white chocolate
- 50g crème fraiche
- 6 Small kinder eggs
Method
1. Break the eggs and separate the whites from the yolks
2. Beat the yolks (best in a mixer) with the sugar until double in size and is pale and frothy
3. Melt each chocolate in different bowls with the butter divided between the 3 bowls
4. Divide the egg yolk mixture into the 3-chocolate bowls and carefully mix through then add the creme fraiche again between the 3 bowls.
5. Beat the egg whites until the form soft peaks. Gently fold the egg whites into the 3 chocolate mixtures.
6. Break the top of the kinder
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April 12, 2019
Recipe of the week comes from Pamela Kemp
Pamela provided 2 excellent recipes this week, Melting Moments Shortbread Cookies with Caramel Buttercreamand and a
lovely Sticky Date Loaf
Melting Moments Shortbread Cookies with Caramel Buttercream
Ingredients
- 175g self-raising flour
- 125g cornflour
- 50g icing sugar
- 225g soft butter
- ½ tsp vanilla extract
Icing
- 125g unsalted butter
- 125g icing sugar
- 125g nestle caramel condensed milk
Topping.
- Left over caramel condensed milk or 1 pk of Caramac buttons or can just dust with icing sugar.
Method
Biscuits
- Mix all the ingredients together
- Roll into small walnut size balls.
- Place on tray lined with greaseproof paper and press the dough with a fork until slightly flattened
- Place in preheated oven gas 4 for 13-15 mins. Should be still pale in colour. Leave to cool
Icing
- For the icing beat the butter and sugar until pale
- Add the caramel condensed milk and mix through
Sandwich the 2 biscuits together with the caramel buttercream
Melt the Caramac
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April 04, 2019
Recipe of the week comes from Pamela Kemp
Pamela provided 2 excellent recipes this week, a Caramel Bun and a lovely Tea Loaf
Caramel Bun Recipe
For the buns
Can use Victoria sponge recipe but I like the recipe below. Keeps fresher if they buns aren’t eaten same day.
Ingredients
- 150g Self raising flour
- 1 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 large eggs
- 150g caster or granulated sugar
- 115g unsalted melted butter
- 2 teaspoons vanilla extract
- 120g Greek style yogurt
- 1 table spoon nestle caramel condensed milk
Caramel butter icing
- 125g unsalted butter
- 125g icing sugar
- 125g nestle caramel condensed milk
Method
Cake
- In a mixing bowl combine eggs, sugar, melted butter, vanilla extract, yogurt and caramel condensed milk. Beat until combined.
- Sieve in the flour, baking powder and baking soda. Beat until combined.
- Divide into bun cases. I place the buns cases into muffin tins. This keeps the shape better. Bake at Gas mark 4 for 15-20 mins.
- leave until cool
Buttercream
- Beat the butter
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