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Posts Tagged ‘baking tin’

What you need:

sunflower oil, or other neutral-tasting oil, for greasing
25g powdered gelatine
255 ml water
4 tsp rose water
450g caster sugar
3-4 drops red food colouring
3 tbsp icing sugar
1 tsp cornflour

What you do:

Lightly oil a 20x25cm baking tin.

Mix the gelatine, water and rose water in a large heavy-based pan and add the sugar.

Heat gently until the sugar and gelatine have dissolved, stirring continuously.

Bring to the boil without stirring.

Reduce the heat and simmer for 20-25 minutes.

Remove from the heat, stir in the food colouring and leave to cool for 2-3 minutes.

Pour the mixture into the oiled tin and leave to set for 24 hours.

Cut into squares.

Mix the cornflour and icing sugar together and toss the Turkish Delight in the mixture.

Store in an airtight container, between layers of greaseproof paper.

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What you need:

450g caster sugar
225g powdered glucose
2 egg whites
8 sheets rice paper, measuring 6 x 15cm
150g hazelnuts & pistachio nuts mix, roughly chopped and toasted

What you do:

Place the sugar, powdered glucose and 150ml water in a large, heavy-based saucepan on a medium heat and bring slowly to the boil, stirring all the time until the sugar dissolves. Reduce the heat to low and simmer for 10–15 minutes, without stirring, until a sugar thermometer dipped into the mixture reads 121°C.

Place the egg whites in a large bowl and once the sugar syrup temperature reaches about 110°C begin whisking them to stiff peaks in an electric food mixer on a low setting. Once the syrup reaches its final temperature, pour about a quarter of it, in a slow, steady stream, into the egg whites, continuing to whisk.

Immediately return the remaining syrup to the heat and continue to cook, without stirring, for about 5 minutes or until the thermometer reads 149°C all the while continuing to whisk the egg whites on a slow speed.

Again once the syrup reaches the right temperature; pour it carefully and in a slow, steady stream into the whisking egg whites. Continue to whisk the egg whites for about 30 minutes until stiff and halved in volume. Scrape down the sides of the bowl every so often with a palette knife or spatula dipped in boiling water.

Cover the bottom of a 25 x 15cm cake tin with half the rice paper. Stir the nuts into the fully whisked nougat mixture, mix well and pour into the prepared tin. Working quickly, spread evenly using a palette knife or spatula dipped in boiling water. Place the remaining sheets of rice paper on top to cover, pressing down to stick.

Allow to cool and then place in the fridge for 4–6 hours or overnight until set. Remove the slab of nougat from the baking tin and cut into about 36 fingers.

Store in the fridge, wrapped individually in parchment paper or cling film

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What you need:

1 x 400g tin chopped tomatoes
1 small onion, finely diced
2 cloves of garlic, chopped
2 tsp capers, rinsed
1 tsp chopped oregano
1 tsp chilli flakes
½ level tsp of caster sugar
4 British lamb chump chops
1 tbsp good olive oil
salt and pepper

What you do:

pre heat the oven to 220C / 425F /Gas mark 7.
Drain some of excess liquid from the tomatoes. Mix the onion, tomatoes, garlic, capers, oregano, chilli flakes and sugar together in a bowl.

In a frying pan heat the oil and brown the chops all over. Season the chops with salt and pepper. Place a piece of  foil on a baking tin and put half the tomato mixture in the centre of the foil and lay the browned chops on it. Top them with the remaining mixture.

Fold up the sides of the foil over the chops. Bring the ends up to overlap by about 2″ forming a loose parcel. Press the edges of the foil together to prevent the parcel from opening.

Bake in the oven for around 20 mins.

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What you do:

After receiving your Herman this is what you do.

Day 1 : Place your ‘Herman’ in a large mixing bowl & cover loosely with a tea towel.

Day 2 :  Stir well.

Day 3 :  Stir well.

Day 4 :  Add 1 cup of each of plain flour, sugar & milk. Stir well.

Day 5 :  Stir well.

Day 6 :  Stir well.

Day 7  :  Stir well .

Day 8 :   Stir well.

Day 9 :  Add the same amounts of ingredients as day 4 & stir well.
Divide the mixture into 4 equal portions, keep 1 portion for yourself ,
and give the other 3 portions to friends ( along with a copy of these
instructions)

Day 10 :  Now you are ready to make the cake.
Stir well, then add the following:
1 cup of sugar
1/2 teaspoon salt
2 cups of plain flour
2/3 rds cup of cooking oil
2 eggs
2 tsp vanilla essence
2 cooking apples ( cut into chunks)
1 cup raisins
2 heaped tsp cinnamon
2 heaped tsp baking powder.

Mix everything together & put into a large greased baking tin ( or oven proof dish).
Sprinkle with a 1/4 cup of brown sugar & a 1/4 cup of melted butter.
Bake in the oven at 170 C / 180C for 45 minutes.

When cold cut into finger slices.

This cake is also lovely warmed with fresh cream or ice cream.

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What you need:

8 oz / 225 g Plain  flour
Pinch of salt
1tsp Baking Powder
6 oz / 150 g Caster Sugar
100ml Milk
2 eggs
6 oz / 150 g  Butter
6 oz / 150 g Blueberries

What you do:

Pre-heat oven to 200C / 400F/ Gas Mark 6

Sift the flour, salt and baking powder into a mixing bowl, stir in the sugar and mix together. Make a well in the centre
Put the milk, eggs and butter in a jug and whisk until combined

Add blueberries to the bowl and fold them in
Place 10 muffin cases (roughly, your mixture may make more or less) in a deep muffin baking tin and spoon the mixture in
Bake for 20 mins  or until well risen
Cool on cooling rack

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What you need:

1 leg of lamb
2 tablespoons of olive oil
3 garlic cloves, sliced
6-8 sprigs of rosemary
salt and freshly ground black pepper to taste

What to do:
Preheat the oven to 200C / 400 F / gas mark 6

Use a sharp knife to make a few small incisions in the outside of the leg of lamb.

Insert the garlic and rosemary into each of the cuts. Both these flavors are a classic combination with lamb.

Rub the skin of the lamb with a little bit of olive oil. Season with salt and pepper.

Place the lamb in a large baking tin

Roast the lamb in the oven for about 1 hour or maybe a bit longer if you prefer it a little more well done.

Around every 20 minutes baste the lamb with the juices which develop at the bottom of the baking tin.

Remove from the oven, cover and allow to rest  before carving.

 

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What you need:

1  packet lemon cake mix
2 eggs
75 ml vegetable oil
Zest of 2 lemons
2 Tbsp lemon juice
½ teaspoon lemon extract
75 ml icing sugar

What to do:

Preheat oven to 190C / 375 F / gas mark 5.

Line baking tin with grease proof  paper.

Pour the cake mix into a large bowl. Stir in the eggs, oil, lemon zest, lemon juice and lemon extract until mixed thoroughly.

Place the icing sugar in a bowl.

Drop heaping tablespoonfuls of dough into balls and roll in confectioner’s sugar until lightly coated and place on baking sheet.

Bake for about 10 minutes or until the edges are lightly browned. Cool for 2-3 minutes on the cookie sheet and then transfer to a wire rack to cool completely.

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What you need:

4 large bananas ( sliced)
55 g / 2 oz brown sugar

60 g / 2 1/2 oz semi-sweet chocolate chips
4 tbsp unsalted butter, softened, ( divided into 2  2tbsp)
340 g / 12 oz crumble  mix
2 tbsp sugar

55 g / 2 oz cocoa powder
55 g / 2 oz milk, divided
225 g / 6 oz  whipping cream
2 tbsp icing sugar

What to do:

Preheat the oven to 200C /400F / gas mark 6

Lightly grease a sandwich baking tin.

Mix together the banana slices, brown sugar, chocolate chips, and 2 tbsp  butter in a bowl. Spread evenly into the prepared pan.

In a different bowl mix together the crumble  mix, sugar, cocoa powder, remaining 2 tbsp butter, and 2 tbsp milk . Using your fingers or a fork, combine until you get a moist crumble. Spread the topping evenly over the banana mixture. Bake until golden brown, 15 to 20 minutes. Let cool.

When you are ready to serve, whip the cream with the icing sugar. Serve the crumble topped with the whipped cream or Serve with crème fraîche

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What you need:

2 1/4oz / 75g of unsalted butter ( cut into pieces)
1lb 2oz / 500g of dark chocolate
14oz / 400g tin of condensed milk
1/2 tsp vanilla essence.

What to do:

Lightly grease an 8 inch / 20cm shallow baking tin with a little butter.
Break the chocolate into small pieces & put in a medium sized saucepan, along with the condensed milk & butter.
Gently heat all the time gently stirring until the chocolate etc melt & the mixture is smooth.
DO NOT allow the mixture to boil.
Remove from the heat & mix in the vanilla essence, then whisk the mixture for a short while until its thickened.
pour into the greased baking tin & smooth over the top.
Place in the fridge & leave to chill for at least an hour or until firm, then gently cut into small squares.

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