11/30/2012
Friendship Potluck Luncheon @ Osnat Nimni from Israel (Nov 14,2012)
Sticky toffee date cake
12oz pitted dates. (I used OMANI dates)
1stick unsalted butter
1/3. Cup granulated sugar
2 extra large eggs
1tsp vanilla extract
1 1/4 cup all purpose flour
1tsp salt
1. 1/2 Tbs baking powder
For the sauce
12Tbs (1 1/2 stick) butter
1 cup light brown sugar
1/4 -1/2 cup heavy cream
2tsp vanilla
1/2tsp instant coffee (optional)
Put every thing in a pan bring to boil 2-3 mins
Cake
Put dates into a saucepan with 1 1/4cup water and bring to boil.
Take of heat and add the baking soda.
Pre heat oven 350. Baking tin 9 inch round tin.
1. Cream butter and sugar until pale and creamy.
2. On low setting add one egg at a time.
3. Add vanilla.
4. Add the salt to the flour. On low setting, add flour slowly until incorporated.
5. Add the warm date mixture to the batter. It will look very runny.
6. Add the baking powder.
Pour into the prepared baking tin and bake for 40-50 min, until done.
Once it come out of the oven, prick with tooth pick all over and pour 3/4 of the sauce over the cake and let it sit for a while. Once sauce absorbed, turn cake out onto a
plate and pour the remainder of the sauce. Serve at room temperature.
Enjoy.
Recipe by Fakhriya from Oman
Friendship Potluck Luncheon @ Osnat Nimni from Israel (Nov 14,2012)
Rich Oven Scones
450g All Purpose Flour
5 level teaspoons baking powder
110g butter (Kerrygold or similar - not American whipped-style!)
110g fine granulated sugar
260ml milk - whole or 2% at least
1 egg
Heat the oven to 200C
1. - Mix together the flour, baking powder, sugar and butter, until the mixture looks like fine breadcrumbs
2. - Add the beaten egg with some of the milk.
3. - Continue adding the milk a little at a time until you have a soft dough. You may not need all the milk depending on the size of the egg.
The mixture should be soft and sticky, but not runny!
4. - Using well-floured hands, turn the mixture out onto a board and knead gently together. My mother says the rule with scones is "handle little and light" - so no major kneading, just a gentle forming into a flattened ball!
5. - Flatten the dough either with your hands or using a rolling pin, until about 1.5 - 2cm deep. Use a round cutter to cut out scones - this amount should make approx. 36 small or 18 medium scones. Brush the tops of the scones with a little milk (for a matt glaze) or beaten egg (for a shiny glaze)
6. - Bake on a greased baking sheet in the centre of the oven for around 20 minutes, depending on size. When ready, the scones should be golden brown on the bottom.
Best served warm with butter and jam!
Can be cooled and frozen, then reheated in microwave.
Dried fruit (sultanas or dried cranberries) can be added to the mixture if desired.
You can also omit sugar and add some finely grated cheese instead, for a savoury scone.
Recipe by Bo Fraser from UK
Friendship Potluck Luncheon @ Osnat Nimni from Israel (Nov 14,2012)
Strawberry Meringue Roulade
Ingredients
5 large egg whites
275g
fine granulated sugar
20g flaked almonds (optional)
150ml heavy whipping cream
200ml Greek yoghurt
10oz strawberries, hulled and halved
or quartered, depending on size.
Method
1.
Preheat
the oven to 200C or 390F
2.
Line
a 33cm x 23cm Swiss roll tin with greased, non-stick baking parchment.
3.
Whisk
the egg whites in a large bowl with an electric mixer on full speed until very
stiff - 'standing peak '.
4.
Gradually
add the sugar, a little at a time, and, keeping the mixer on high speed, whisk
well between each addition.
5.
Whisk
until very very stiff and glossy, and all the sugar has been added.
6.
Spread
the meringue mixture into the lined tin and sprinkle with the almonds (if
desired). Place the tin in the oven and
bake for about 8 minutes until golden.
7.
Lower
the temperature of the oven to 160C or 320F and bake for a further 15 minutes
until crisp and firm to the touch.
8.
Remove
the meringue from the oven and turn almond-side down onto a fresh sheet of
non-stick baking paper.
9.
Remove
the paper from the base of the cooked meringue and allow to cool for 10
minutes.
10.
Whip
the cream and mix with the yoghurt.
Spread evenly over the meringue.
11.
Sprinkle
the strawberries over the cream mixture.
12.
From
the long side, roll the meringue up firmly, using the paper to help (like the
sushi!). It is essential to keep the
roll very tight.
13.
Wrap
in non-stick baking paper and chill before serving.
This version serves 8 and can be made
with other fresh fruit eg raspberries, mango, mixed berries.
This is the basic recipe - usually I
make a larger version to serve 10 people, using 6 egg whites and 330g sugar,
and using a larger tin, with a little more cream, yoghurt and fruit for the
filling.
When adding the filling, avoid spreading the cream and
fruit too close to the edge as it will squish out when you roll it up!
I like to serve it with a fruit coulis and a little pouring
cream.
Enjoy!
Recipe by Bo Fraser, UK
10/05/2012
9/18/2012
Pot Luck Luncheon @Gabriele from Germany (Sept 18, 2012)
Fish Potatoes Soup
100 g leek1 carrot
80 g celery
250 g potatoes
1 onion
30 g oil
salt and pepper
1 tablespoon flour
125 ml white wine!
800 ml vegetable or chicken stock
1 lemon
250 g fillet of fish
120 g shrimps
2 egg yolk
100 g heavy cream
Trim and chop the leek. Drain the carrot, celery and the potatoes, peel and cube them.
Chop the onion and stir in the hot oil. Add the vegetables and season with salt and pepper.
Dust the flour over the vegetables and roast it for a short time. Deglaze with the white wine
and fill with stock. Cook with low temperature 10 to 15 minutes.
In the meantime drain, salt and adcidify the fish with lemon juice and dice in pieces. Stir
the fish cubes and the shrimps into the soup and cook with low temperature for 4 minutes.
Mix the egg yolk with the heavy cream and add it to the soup. Not cooking!
recipe by Gabriele
Subscribe to:
Posts (Atom)