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Step 2
Use an electric beater to beat the eggs, sugar and vanilla in a bowl
until thick and pale. Combine flour, cocoa powder and baking powder
in a bowl. Sift one-third of the flour mixture over the egg mixture. Use
prepared pans and smooth the surfaces. Bake for 15 minutes or until
the cakes spring back when lightly touched. Set aside in the pans on
INGREDIENTS Step 3
5 eggs
Meanwhile, to make the mousse, use an electric beater to beat the
50g (1/3 cup) self-raising flour form. Use a large metal spoon to gently fold the cream into the
21/2 tablespoons Cocoa Powder chocolate mixture. Use an electric beater to beat the egg whites in a
1/2 teaspoon baking powder clean, dry bowl until soft peaks form. Fold one-third of the egg white
150g 70% cocoa dark chocolate, chopped into the chocolate mixture. Repeat, in 2 more batches, with remaining
MOUSSE
Step 4
2 eggs, separated
pan with cake, cutting to fit. Reserve excess cake. Cut two 8.5 x
METHOD
17cm rectangles from the reserved cake.
Step 1
Step 5
Preheat oven to 180C. Spray two 2cm-deep, 22.5 x 33cm Swiss roll
Stir the chocolate and butter in a saucepan over low heat until
Preheat oven to 160C. Place the apple,
chocolate melts and the mixture is smooth. Turn the cake onto a
juice and 1 cup (220g) sugar in a small pan
serving platter and pour over the chocolate sauce.
and cook over low heat, stirring, for 3
minutes or until the sugar dissolves. Cook
for a further 3-4 minutes, stirring
occasionally, until apple softens slightly.
Cool, then stir through berries. Transfer to a
1.25 litre baking dish. Set aside.
Step 2
Choc-caramel Step 2
1 cup milk
1/3 cup NESTL BAKERS' CHOICE White
CHOC BITS
1/2 x 380g can caramel Top'n'Fill (see note)
Cocoa powder, to serve
SAUCE
1 tablespoon cocoa powder, sifted
2 cups boiling water
1/2 cup brown sugar
Select all ingredients
METHOD
Step 1
Step 2
Whisk to combine.
Step 3
1/3 cup fresh passionfruit pulp large roasting pan. Pour boiling water into pan to
3/4 cup self-raising flour minutes or until golden and just set (see Notes).
Step 3
Evaporated milk Whisk in self-raising flour, plain flour, vanilla and egg. Pour
recipes mixture into loaf holes until three-quarters full. Top each with
METHOD
Step 1
1 cup water
1/2 cup (1 stick) butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
12 ounces cream cheese, softened
4 cups milk
3 (4-serving-size) packages instant vanilla
pudding and pie filling
1 (8-ounce) container frozen whipped topping,
thawed
1/2 (16-ounce) can chocolate frosting
What To Do:
1 cup water
1/2 cup (1 stick) butter, cut into quarters
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs at room temperature
1 (4-serving-size) package instant chocolate
pudding and pie filling mix
1 cup cold milk
1 cup frozen whipped topping, thawed
What To Do:
What To Do:
What To Do:
Leek Method
traybake tart
with baking parchment. Unravel the
pastry and use it to line the tin. It should
fit almost perfectly except for a slight
Ingredients overhang at the ends. If there are any
cracks in the pastry, gently press them
together with your fingers, then prick the
Ingredients base. Line with more baking parchment,
fill with baking beans and bake for 15
320g pack ready-rolled shortcrust pastry mins. Remove the paper and beans and
bake 5 mins more to dry the base.
500g leeks
2. Meanwhile, in a large non-stick frying
pan, fry the leeks in the butter with most
of the thyme until soft - about 8 mins.
Tip into a bowl and pour in the milk, then
, very thinly sliced add the nutmeg, some seasoning and
the eggs. Beat until well mixed, then stir
25g butter in the chopped goats cheese.
3. When the pastry case comes out of the
oven, tip in the leek mixture, arrange the
sliced cheese on top and scatter over
the hazelnuts and the remaining thyme.
4 thyme sprigs, leaves picked
Return to the oven for 25-30 mins until
300ml milk the filling is set. Trim away the excess
pastry at the ends if you like and serve
warm or at room temperature with a
tomato salad.
fresh nutmeg
4 eggs
resembles coarse breadcrumbs. Stir in
the sugar and the satsuma zest.
2. Spoon out 4 tbsp of the pastry mixture
and set aside. Add approximately 4 tbsp
of the juice from the satsumas to the
main pastry mix to make a fairly soft
dough, kneading gently until smooth.
Wrap in cling film and chill for 30 mins.
3. Lightly flour a surface and roll out the
pastry to a 1 coin thickness. Using a
9cm fluted cutter, stamp out 12 circles of
pastry. Gently press these into individual
tartlet tins, the pastry should just
Crumbled top protrude above the tins to allow for
shrinkage when cooked. Spoon the
mince pies mincemeat into the pastry cases being
careful not to overfill.
Ingredients 4. Sprinkle the pastry crumble mix over the
mincemeat to cover lightly, top with the
For the filling flaked almonds and drizzle over the
stem ginger syrup. At this stage you can
cover them with cling film and freeze the
225g mincemeat
whole tray ready for baking.
5. When you're ready to bake the mince
For the pastry and crumble
pies, heat the over to 200C/fan
180C/gas 6. Remove the cling film from
225g plain flour the tray and bake the mince pies
100g butter straight from the freezer for 25 mins until
golden and cooked through. Cool on a
wire rack and serve dusted with icing
sugar. Bake unfrozen pies for 18-20
3 tbsp light muscovado sugar mins.
satsuma, grated zest and juice of
2 tbsp flaked almond
Method
1. To make the pastry tip the flour into a
large bowl and rub in the chilled butter
using your fingertips until the mixture
baking parchment. Roll out two-thirds of
the pastry on a lightly floured surface
and stamp out 12 x 10-11cm circles
(you may need to re-roll trimmings).
Press a circle into each hole to line.
Wrap the remaining pastry in cling film.
2. Melt the butter in a frying pan and fry the
onion and bacon until the onion is
softened and the bacon crisping and
browning. Stir in the mace for 1 min,
then transfer to a bowl to cool for 5
Bacon & egg pies mins. Stir in 1 egg and the crme
frache with plenty of seasoning. Divide
Ingredients mixture between the holes and press
down firmly with the back of a spoon to
make a dip in the middle. Crack 1 quails
little oil, for the tin egg into each hole, then season lightly.
500g pack all-butter shortcrust pastry Beat the remaining egg, then brush over
little flour the edges of the pastry.
3. Roll out the remaining pastry and stamp
out 12 x 6-7cm circles. Add a top to
each pie, carefully pressing pastry
edges together to seal dont let the
good knob of butter egg escape. Brush with remaining egg
and sprinkle with poppy seeds. Bake for
25-30 mins until golden. Cool in the tin,
then carefully lift out using the
1 small onion parchment strips to help.
Method
1. Heat oven to 200C/180C fan/gas 6.
Grease each hole of a 12-hole muffin
tin, then line each with a long strip of
Method
1. In a large pan, melt the butter and cook
the leeks, covered, for 10 mins until
really soft. Remove from the heat and
stir through the cheese sauce, chives,
chicken, milk and mustard. Mix well and
spoon into small dishes or ramekins.
2. Un-roll the pastry on a lightly floured
Chicken & leek surface. Use a saucer to cut circles for
the pie tops. Place on top, trim to fit,
pot pies crimp the edges and brush with egg to
glaze. Wrap tightly in cling film and
Ingredients freeze for up to 2 months.
3. To cook from frozen, heat oven to
220C/200C fan/gas 7. Remove the cling
25g butter film, cover with foil and put on a baking
tray in the middle of the oven. Bake for
15 mins, then reduce the temperature to
190C/170C fan/gas 5 and bake for a
3 leeks further 45 mins, removing the foil for the
final 30 mins. Serve with green
vegetables.
4. To cook from fresh, heat oven to
190C/170C fan/gas 5. Cook for 45 mins,
350g tub fresh cheese sauce until the pastry is golden and puffed,
bunch chives, chopped and the filling is piping hot.
200g cooked chicken
3 tbsp milk
Method
1. Line a baking tray with baking
parchment. Put the sugar in a heavy-
based saucepan and melt over a
medium heat. Cook to a dark caramel,
occasionally swirling the pan gently to
help melt any remaining sugar and get
an even colour. Add the vinegar, stir to
combine, and pour into the tray,
spreading it out. Leave to cool.
2. Heat oven to 180C/160C fan/gas 4. Add
a splash of oil to an ovenproof frying
pan over a medium-high heat. Lay the
onions cut-side down and fry until
blackened and just starting to burn,