Tag Archives: oven

Does This Not Look Delicious

CARROT AND WALNUT CAKE (GLUTEN FREE – VEGAN)

For Me I am not a vegan or have a problem with gluten so if I did not have some of the ingredients I would use what ever is in the cupboard.

SERVES: 8–12. You can also use non-gluten free ingredients if you prefer.

Ingredients 

vegan and gluten-free margarine, for greasing

225 g/8 oz gluten-free self-raising flour

2 tsp gluten-free baking powder

115 g/4 oz brown sugar

2 tsp ground cinnamon

1 tsp ground nutmeg

85 g/3 oz walnuts, roughly chopped

225 g/8 oz carrots, grated

125 ml/4 fl oz maple syrup

125 ml/4 fl oz rapeseed oil

115 g/4 oz vegan and gluten-free cream cheese

55 g/2 oz vegan and gluten-free margarine

225 g/8 oz vegan and gluten-free icing sugar

Method

1) Preheat the oven to 160°C/325°F/Gas Mark 3. Grease an 18-cm/7-inch round, loose-based cake tin and line with baking paper.

2) Sift the flour and baking powder into a large mixing bowl. Stir in the sugar, cinnamon, nutmeg and walnuts and mix well.

3) Stir the carrots into the dry ingredients, along with the maple syrup and rapeseed oil, and mix well.

4) Spoon the mixture into the prepared cake tin, smooth the top with a rubber spatula and bake for 1 hour, or until a skewer inserted into the centre of the cake comes out clean. Leave the cake in the tin to firm up for 10 minutes, then transfer to a wire rack and allow to cool completely before frosting.

5) To make the frosting, beat the cream cheese, margarine and icing sugar together until smooth. Spread the filling generously on the top of the cake, and on the sides too if you like. Leave to set before serving.

Recipe from Vegan & Gluten-Free Baking part of Parragon’s range of Love Food cookbooks. www.parragon.com/lovefood 

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Granny’s Old-Fashioned Bread Pudding with Vanilla Sauce

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Granny’s Old-Fashioned Bread Pudding with Vanilla Sauce• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg
Sauce Ingredients:
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla

Directions for Pudding:
Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes.
Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.
Directions for Sauce:
Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla.
To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated -Fashioned Bread Pudding with Vanilla Sauce

 

 

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3 Ingredients Soufflé Cheesecake (Japanese Cotton Cheesecake)

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Ingredients
3 eggs
120g cream cheese
120g white chocolate (any type of chocolate can be substituted here, up to and including very dark chocolate, but the white chocolate creates a lovely pale cake, obviously darker chocolate will result in a chocolate cake!)

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Method
Crack and separate the eggs, keeping the yolks to one side and chilling the white for as long as possible before using them. Chilling the whites helps them to remain very stable when beaten. Preheat the oven to 170°C – at this point in the video, viewers get their first glimpse of the above-mentioned talking oven when it informs her that ‘the oven will be ready for use in six minutes’! Using a double boiler with water in the bottom pan, melt the chocolate until it is a smooth paste. A double boiler works to diffuse the heat from the hot plate, allowing the chocolate to melt without burning

Whip the chilled egg whites until they form stiff peaks and will not fall out of the bowl when it is inverted. Returning to the chocolate, which is still in the double boiler, add the cream cheese, stirring it well and allowing it to soften with the heat and mix smoothly into the chocolate. Next, add the three egg yolks which you separated out earlier and mix them in well to the chocolate and cream cheese mixture.

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Put the mixture into a well-oiled pan. Ochikeron uses oiled paper fitted inside a small cake tin. This will enable the cake to shrink down smoothly as it cook, sliding down the sides of the cake tin instead of sticking and causing the cake to break or crack. When the mixture is in the pan, gently lift up and then drop the pan – just a couple of inches – to help the mixture settle and remove any large air-bubbles. Again, too much vigour at this step could result in a flattened cake. Stand the cake tin on a deep baking tray and pour some water onto the baking tray.

NB: the water does not touch the cake mixture, rather, it creates a moat around the cake tin. Pop the baking tray into the oven and bake the cake at 170°C for 15 minutes. Then reduce the heat to 160°C for a further 15 minutes. Finally, switch the oven off but leave the cake inside for a final 15 minutes. A food blog, Epicurious, has experimented a little with the cooking process and have discovered that instead of two 15 minutes sessions at differing heats, the cake can be cooked at 176.67°C (350°F) for thirty minutes. This results in an evenly cooked cake, with no browning taking place, which is, say Epicurious, the idea of the different cooking heats. Epicurious also leave the cake in the switched off oven for the final 15 minutes.

source

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Crab Cheese Snacks – Yumbo

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Crab & Cream Cheese Snacks

1-8 oz. tube crescent roll dough
3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crab meat, chopped
2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.
In small bowl, mix cream cheese, mayo, crab meat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfuls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.
Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

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Camp Oven Cooking

This is a very Aussie thing to do when camping. I have been known to make a blackberry pie this way as well and then go the the nearest shop and get ice-cream. We kinda didn’t rough it.
Very Very yummy

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A Second In The Mouth Years On The Thighs – But Soooo Delicious

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BAKED FRIED CHICKEN
6 chicken legs
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon seasoned salt (I use Lawry’s Seasoned Salt)…
3/4 teaspoon pepper
2 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon parmesan cheese
Buttermilk
1 gallon-size Ziploc bag (optional)
Instructions
Place thawed chicken in a bowl of buttermilk, cover, and let soak 20-30 minutes in the refrigerator..
Meanwhile, preheat oven to 400 degrees Fahrenheit.
Combine and mix thoroughly flour, salt, seasoned salt, garlic powder, parmesan, pepper, and Paprika in a gallon-size Ziploc bag or bowl.
Spray the pan with cooking spray, if needed, to make sure that there are no dry spots.
Shake excess buttermilk off chicken and completely coat each piece in flour mixture. Either shake in the bag until coated or dip each piece in the bowl until coated.
Place each piece of chicken in the greased pan. Bake for 30 minutes. Do not overcrowd it gets crispier if they are not touching. Turn each piece of chicken over and continue
baking for 30 minutes more, or until cooked through (170 degrees F).
NOTE: Combine the milk and lemon juice. Measure 1 scant cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar.
Let stand 5-10 minutes. Let the mixture stand at room temperature for 5-10 minutes. …
Use the buttermilk. Use this substitute (including curdled bits) as you would buttermilk in your recipe
Source: food,com

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