tag:blogger.com,1999:blog-40630215178981085902024-03-13T13:06:37.927-07:00My Kitchen KitRachelhttp://www.blogger.com/profile/16742708429542242248noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-4063021517898108590.post-10076423336584668812009-09-27T20:22:00.000-07:002009-09-27T21:37:44.997-07:00Feine Erdbeer Torte...Strawberry Cake from Dr.Oekter<a href="http://4.bp.blogspot.com/_cMpvi-KydbA/SsAuka24IrI/AAAAAAAAAJo/OqLAawie-KE/s1600-h/P9040502.JPG"><img id="BLOGGER_PHOTO_ID_5386356357554774706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_cMpvi-KydbA/SsAuka24IrI/AAAAAAAAAJo/OqLAawie-KE/s400/P9040502.JPG" border="0" /></a>Rachelhttp://www.blogger.com/profile/16742708429542242248noreply@blogger.com3tag:blogger.com,1999:blog-4063021517898108590.post-76485814960562042612009-06-26T04:40:00.000-07:002009-06-26T04:56:55.261-07:00Macaroons<a href="http://3.bp.blogspot.com/_cMpvi-KydbA/SkS14CcwMEI/AAAAAAAAAHQ/4LuD1OLNhaQ/s1600-h/coo.JPG"><img id="BLOGGER_PHOTO_ID_5351602231557763138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_cMpvi-KydbA/SkS14CcwMEI/AAAAAAAAAHQ/4LuD1OLNhaQ/s400/coo.JPG" border="0" /></a> I made these pink macaroons from The Australian Women's Weekly 'Cookies' book. My first attempt at macaroons I was very happy that they turned out correctly!<br /><div></div>Rachelhttp://www.blogger.com/profile/16742708429542242248noreply@blogger.com3tag:blogger.com,1999:blog-4063021517898108590.post-22834284579613207272009-06-24T21:23:00.001-07:002009-06-24T21:46:10.549-07:00Potato Salad Japanese style<img id="BLOGGER_PHOTO_ID_5351118004821453298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_cMpvi-KydbA/SkL9eVSUafI/AAAAAAAAAHA/Ul2OWYtpxTQ/s400/P6250183.JPG" border="0" /><a href="http://4.bp.blogspot.com/_cMpvi-KydbA/SkL9ewQsi7I/AAAAAAAAAHI/m4Q_HxPk_VE/s1600-h/P6250178.JPG"><img id="BLOGGER_PHOTO_ID_5351118012062403506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_cMpvi-KydbA/SkL9ewQsi7I/AAAAAAAAAHI/m4Q_HxPk_VE/s400/P6250178.JPG" border="0" /></a><br />I made this delicious potato salad from my 'Harumi's Japanese Home Cooking' book. Not only is yummy but it reminds me a lot of my German Grandmother's potato Salad, with a lot of great flavor coming form the cucumber pickles ( cucumber sliced thinly and sprinkled with salt to remove the water).Rachelhttp://www.blogger.com/profile/16742708429542242248noreply@blogger.com0tag:blogger.com,1999:blog-4063021517898108590.post-41408050607238341112009-06-24T20:52:00.001-07:002009-06-24T21:50:39.071-07:00Coffee Eclairs<img id="BLOGGER_PHOTO_ID_5351110413907795234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 249px; CURSOR: hand; HEIGHT: 171px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_cMpvi-KydbA/SkL2ke7eHSI/AAAAAAAAAGw/tzAStHD8MJk/s400/P6200160.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5351110414937241570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 245px; CURSOR: hand; HEIGHT: 152px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_cMpvi-KydbA/SkL2kiw6N-I/AAAAAAAAAG4/cr63dd3mFXI/s400/P6200166.JPG" border="0" /><br /><a href="http://www.masterchef.com.au/">www.masterchef.com.au</a><br />Recipe from George and Gary's masterclass.Rachelhttp://www.blogger.com/profile/16742708429542242248noreply@blogger.com0tag:blogger.com,1999:blog-4063021517898108590.post-8137615377834693522009-06-12T20:36:00.001-07:002009-06-12T20:41:59.026-07:00words and pictures - Sweet<span style="color:#000000;"><img id="BLOGGER_PHOTO_ID_5346651457033098194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 255px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_cMpvi-KydbA/SjMfLCJIU9I/AAAAAAAAAF4/LpbQtGm4Hls/s400/meeee4.jpg" border="0" /></span><br /><p align="center"><span style="color:#000000;">Me as a child at my Oma's house, eating something wonderful!</span></p><p align="center"><span style="color:#000000;">Because everything she makes is delicious and perfect!</span></p>Rachelhttp://www.blogger.com/profile/16742708429542242248noreply@blogger.com0tag:blogger.com,1999:blog-4063021517898108590.post-89557807475752871412009-06-06T19:23:00.000-07:002009-06-07T20:33:58.087-07:00Melbourne Good Food And Wine Show 2009<span style="color:#000000;">We went to the Melbourne Good Food And Wine Show on Friday... Gordon Ramsay was his rude self, insulting people in the audience instead of just cooking...which is what we were all there to see. </span><br /><span style="color:#000000;"></span><br /><br /><p><span style="color:#000000;"><img id="BLOGGER_PHOTO_ID_5344409327946749874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_cMpvi-KydbA/Sisn98aM17I/AAAAAAAAAEo/XdEv2AXtPAI/s400/gordon.JPG" border="0" /></span><br /><span style="color:#000000;"></span><br /><span style="color:#000000;">We did have a wonderful lunch at the Melbourne Lindemans Early Harvest Restaurant, Mum had Tobie Puttock's Veal Osso Bucco and Gary Mehigan's Clotted Cream & Lemon Curd Mousse, Spiced Gingerbread Crumble. I had Gary Mehigan's Braised Beef Cheek, Red Onion Marmalade, Horseradish Mash and Alastair McLeod's Chocolate creme brulee, Irish whiskey roasted strawberries, almond biscotti. It was great quality, tasty food and very easy to eat!</span><br /><br /><span style="color:#000000;"></span><br /><span style="color:#000000;"><img id="BLOGGER_PHOTO_ID_5344409331225676082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_cMpvi-KydbA/Sisn-In9STI/AAAAAAAAAEw/7h6_e55v4zs/s400/P6050122.JPG" border="0" /></span></p><p><span style="color:#000000;">Gary Mehigan and George Calombaris, were great together playing up to there English and Greek heritage. They made for a very entertaining and enjoyable show, mimicking themselves on Masterchef and sharing some wonderful food knowledge. I'm going to be making George's Souvlaki with Chunky Chips and Gary's English Doughnuts soon...Such yummy food! </span></p><p><span style="color:#000000;"><img id="BLOGGER_PHOTO_ID_5344409334733769666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_cMpvi-KydbA/Sisn-VsWi8I/AAAAAAAAAE4/EVC8z5yrKCg/s400/mg.JPG" border="0" /></span></p><p><span style="color:#000000;">Then we got mum's book signed by George who took time talking to people, see if we have made any of his food...we haven't made any from his book, but I have made the Chunky Chip's from the Masterclass and I loved them! Overall we enjoyed ourselves, got some wonderful tastings and bought some delicious products. </span></p><p></p>Rachelhttp://www.blogger.com/profile/16742708429542242248noreply@blogger.com2tag:blogger.com,1999:blog-4063021517898108590.post-73624186233086352812009-05-07T19:43:00.000-07:002009-05-18T22:02:26.613-07:00The Age / Dymocks Luncheon with Bill Granger at Zinc Federation Square<div align="center"><a href="http://3.bp.blogspot.com/_cMpvi-KydbA/SgOfqzYaLoI/AAAAAAAAAEE/oaAoEbifros/s1600-h/Bill.jpg"><img id="BLOGGER_PHOTO_ID_5333281941432708738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 277px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_cMpvi-KydbA/SgOfqzYaLoI/AAAAAAAAAEE/oaAoEbifros/s400/Bill.jpg" border="0" /></a><br /><br /><div align="center"><a href="http://3.bp.blogspot.com/_cMpvi-KydbA/SgOcn-sOZBI/AAAAAAAAAD0/-G-uOcDCdYY/s1600-h/Picture+039.jpg"><img id="BLOGGER_PHOTO_ID_5333278594394121234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_cMpvi-KydbA/SgOcn-sOZBI/AAAAAAAAAD0/-G-uOcDCdYY/s400/Picture+039.jpg" border="0" /></a> This is my mum with Bill Granger, we went to a lunch yesterday at Zinc Federation Square to promote Bill's new book 'Feed Me Now'. The food all from the new book was d<span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">elicious</span>!</div><br /><img id="BLOGGER_PHOTO_ID_5333281947976064562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 311px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_cMpvi-KydbA/SgOfrLwd3jI/AAAAAAAAAEM/ahMeCbo1Mqo/s400/Menu.jpg" border="0" />After the lovely lunch we heard what bill has been doing for the past year, including opening up a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">restaurant</span> in Japan. He signed books, happily posed for photo's and thanked every table for coming. It was a great day! </div>Rachelhttp://www.blogger.com/profile/16742708429542242248noreply@blogger.com2tag:blogger.com,1999:blog-4063021517898108590.post-80846856107535281612009-04-26T03:21:00.000-07:002009-05-18T22:02:13.781-07:00Japanese Christmas Cake<img id="BLOGGER_PHOTO_ID_5328944948362989778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 308px; CURSOR: hand; HEIGHT: 251px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_cMpvi-KydbA/SfQ3MlLJ0NI/AAAAAAAAADg/0WxOpcoxLhE/s400/cakes.jpg" border="0" /><a href="http://2.bp.blogspot.com/_cMpvi-KydbA/SfQ3MgbVKrI/AAAAAAAAADo/tem3HwP0svw/s1600-h/textures.jpg"></a><br /><div><div><span style="color:#000000;">Ingredients:</span></div><br /><br /><p><span style="color:#000000;">For sponge cake: </span><br /><br /></p><ul><li><span style="color:#000000;">3/4 cup all purpose flour </span></li><br /><br /><li><span style="color:#000000;">2/3 cup sugar </span></li><br /><br /><li><span style="color:#000000;">1 Tbsp milk </span></li><br /><br /><li><span style="color:#000000;">3 eggs </span></li><br /><br /><li><span style="color:#000000;">1 1/2 Tbsp butter </span></li></ul><br /><br /><p><span style="color:#000000;">For topping: </span><br /><br /></p><ul><li><span style="color:#000000;">1 1/2 cups heavy cream </span></li><br /><br /><li><span style="color:#000000;">4 Tbsps sugar </span></li><br /><br /><li><span style="color:#000000;">Strawberries</span></li></ul><br /><br /><p><span style="color:#000000;">Preparation:</span><br /><br /></p><ul><li><span style="color:#000000;">Whisk eggs in a bowl. </span></li><br /><br /><li><span style="color:#000000;">Place the bowl over warm water in another large bowl and whisk further. </span></li><br /><br /><li><span style="color:#000000;">Add sugar little by little. </span></li><br /><br /><li><span style="color:#000000;">When the egg mixture becomes light yellow, sift flour and add to the bowl. </span></li><br /><br /><li><span style="color:#000000;">Mix the flour lightly in the egg mixture. </span></li><br /><br /><li><span style="color:#000000;">Mix butter in warm milk. </span></li><br /><br /><li><span style="color:#000000;">Add mixture of melted butter and milk in the batter and stir gently. </span></li><br /><br /><li><span style="color:#000000;">Preheat the oven in 350-degree. </span></li><br /><br /><li><span style="color:#000000;">Place baking papers inside of a round cake pan (18cm). </span></li><br /><br /><li><span style="color:#000000;">Pour the batter in the pan and bake in the </span><span style="color:#000000;">preheated oven for 25-35 minutes. </span></li><br /><br /><li><span style="color:#000000;">Remove the cake from the pan and cool it on a rack.</span> </li></ul></div>Rachelhttp://www.blogger.com/profile/16742708429542242248noreply@blogger.com1tag:blogger.com,1999:blog-4063021517898108590.post-14358587981897108152009-04-26T02:51:00.001-07:002009-05-19T19:21:33.576-07:00Rhubarb Apple and Vanilla Jam<a href="http://4.bp.blogspot.com/_cMpvi-KydbA/SfQwmeD8YRI/AAAAAAAAADY/jZ_48Ze0uc0/s1600-h/Jammed.jpg"><img id="BLOGGER_PHOTO_ID_5328937696548905234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_cMpvi-KydbA/SfQwmeD8YRI/AAAAAAAAADY/jZ_48Ze0uc0/s400/Jammed.jpg" border="0" /></a><span style="color:#000000;">I can't walk past gorgeous Rhubarb so I snaped it up without a thought. What to use it for? after a quick internet search I found this recipe: </span><a href="http://cookalmostanything.blogspot.com/2006/08/sugar-high-friday-22.html"><span style="color:#000000;">http://cookalmostanything.blogspot.com/2006/08/sugar-high-friday-22.html</span></a><span style="color:#000000;"><br /><br /><br /><strong>Ingredients</strong><br /><br /></span><ul><li><span style="color:#000000;">500g Rhubarb chopped into small pieces</span></li><li><span style="color:#000000;">500g Granny Smith Apples cut into cubes</span></li><li><span style="color:#000000;">1 cup water</span></li><li><span style="color:#000000;">850g Sugar, I used organic raw sugar</span></li><li><span style="color:#000000;">1 lemon jucied</span></li><li><span style="color:#000000;">1 Vanilla bean cut in half</span></li></ul><span style="color:#000000;"><strong>Method</strong><br /></span><ul><li><span style="color:#000000;">Mix all ingredient's into a pot on a low heat, and cook for 15mins.</span></li><li><span style="color:#000000;">Mush rhubarb and apples togther. (I used a barmix to assist in this process)</span></li><li><span style="color:#000000;">Use a pastry brush dipped in water to keep sugar from burning on the side of your pot.</span></li><li><span style="color:#000000;">Skim scum off the jam.</span></li><li><span style="color:#000000;">Check for setting after 30- 40 mins by dipping a spoon into the jam and then drawing a line on the back of the spoon if the line stays seperate it's at the setting point.</span></li><li><span style="color:#000000;">Put the jam into an easy pour large jug, and pour into clean jam jars I used 3.</span></li><li><span style="color:#000000;">The heat from the jam sterilises the jar and if your using a jar like mine it will seal itself.</span></li><li><span style="color:#000000;">Store jam in the fridge, because it has no pectin in it.<br /></span></li></ul>Rachelhttp://www.blogger.com/profile/16742708429542242248noreply@blogger.com0tag:blogger.com,1999:blog-4063021517898108590.post-18236627282349824612009-04-14T01:26:00.000-07:002009-05-18T22:02:26.613-07:00Cool drink<a href="http://3.bp.blogspot.com/_cMpvi-KydbA/SeRLHNSIcOI/AAAAAAAAACw/uj0EK2KH9n0/s1600-h/cooldrink.jpg"><img id="BLOGGER_PHOTO_ID_5324463246655647970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_cMpvi-KydbA/SeRLHNSIcOI/AAAAAAAAACw/uj0EK2KH9n0/s400/cooldrink.jpg" border="0" /></a><br /><br /><div> </div>Rachelhttp://www.blogger.com/profile/16742708429542242248noreply@blogger.com0tag:blogger.com,1999:blog-4063021517898108590.post-73061480617062708752009-04-12T17:59:00.001-07:002009-04-26T02:51:15.128-07:00Plum Kuche<a href="http://1.bp.blogspot.com/_cMpvi-KydbA/SeKPhcOTVDI/AAAAAAAAACA/fjbmuEBUXvc/s1600-h/plumcake.jpg"><span style="color:#000000;"><img id="BLOGGER_PHOTO_ID_5323975514179982386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_cMpvi-KydbA/SeKPhcOTVDI/AAAAAAAAACA/fjbmuEBUXvc/s400/plumcake.jpg" border="0" /></span></a><br /><strong><span style="color:#000000;">Ingredients </span><br /></strong><ul><br /><li><span style="color:#000000;">1 1/2 cups plain flour </span></li><br /><li><span style="color:#000000;">2 tsp baking powder</span></li><br /><li><span style="color:#000000;">1/4 tsp salt</span></li><br /><li><span style="color:#000000;">75g Unsalted butter at room-temperature</span></li><br /><li><span style="color:#000000;">3/4 cup brown sugar</span></li><br /><li><span style="color:#000000;">2 large eggs</span></li><br /><li><span style="color:#000000;">1/3 cup vegetable oil, I used rice bran oil</span></li><br /><li><span style="color:#000000;">zest of 1 orange</span></li><br /><li><span style="color:#000000;">5 plums halved </span></li></ul><p><strong><span style="color:#000000;">Method</span></strong></p><ul><li><span style="color:#000000;">Pre-heat oven 180.</span></li><li><span style="color:#000000;">Cream together Brown Sugar and butter.</span></li><li><span style="color:#000000;">Combine eggs one at a time, vegetable oil and zest of one orange. </span></li><li><span style="color:#000000;">Add flour, baking powder and salt. Mix well.</span></li><li><span style="color:#000000;">Pour into a 20cm square pan and place plum halves on top.</span></li><li><span style="color:#000000;">Bake for 40 minutes.</span></li></ul><p><span style="color:#000000;">Note: I have also made this into a crumble, buy crumbing together flour, sugar and butter and spreading over plums, insure to cook for long if making a crumble.</span></p><br /><div></div>Rachelhttp://www.blogger.com/profile/16742708429542242248noreply@blogger.com0tag:blogger.com,1999:blog-4063021517898108590.post-81159086177231980422009-04-11T20:32:00.000-07:002009-04-11T20:51:32.366-07:00Strawberry Spongecake<a href="http://3.bp.blogspot.com/_cMpvi-KydbA/SeFjpbtqv7I/AAAAAAAAABo/3Zzpsx6c3NQ/s1600-h/caked.jpg"><img id="BLOGGER_PHOTO_ID_5323645797993725874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_cMpvi-KydbA/SeFjpbtqv7I/AAAAAAAAABo/3Zzpsx6c3NQ/s400/caked.jpg" border="0" /></a><span style="color:#000000;"> This was a great way to use strawberries!</span><br /><span style="color:#000000;">I used a Nigella recipe for sponge cake, from her How To Eat book. It was delicious, but next time I want an sponge with more of a light consistency this one was made with a food processor therefore didn't have the texture I wanted.</span><br /><br /><div></div>Rachelhttp://www.blogger.com/profile/16742708429542242248noreply@blogger.com0tag:blogger.com,1999:blog-4063021517898108590.post-20574314565171700562009-03-16T02:53:00.000-07:002009-05-18T22:02:26.621-07:00Banana Bread<a href="http://4.bp.blogspot.com/_cMpvi-KydbA/Sb4rExWw6hI/AAAAAAAAABY/IGehvu6_HC4/s1600-h/cake+with+butter.jpg"><span style="color:#000000;"><img id="BLOGGER_PHOTO_ID_5313731971312052754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 279px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_cMpvi-KydbA/Sb4rExWw6hI/AAAAAAAAABY/IGehvu6_HC4/s400/cake+with+butter.jpg" border="0" /></span></a><span style="color:#000000;"> </span> <p><span style="color:#000000;">This is my favorite recipe from the book 'Apples for Jam'. </span></p><p><br /><strong><span style="color:#000000;">Ingredients:</span></strong></p><ul><li><div align="left"><span style="font-family:georgia;color:#000000;">125 g butter</span></div></li><li><div align="left"><span style="font-family:georgia;color:#000000;">1 cup dark brown sugar</span></div></li><li><div align="left"><span style="font-family:georgia;color:#000000;">4 medium ripe bananas</span></div></li><li><div align="left"><span style="font-family:georgia;color:#000000;">2 eggs</span></div></li><li><div align="left"><span style="font-family:georgia;color:#000000;">1 teaspoon vanilla extract</span></div></li><li><div align="left"><span style="font-family:georgia;color:#000000;">1 teaspoon ground cinnamon</span></div></li><li><div align="left"><span style="font-family:georgia;color:#000000;">2 cups flour</span></div></li><li><div align="left"><span style="font-family:georgia;color:#000000;">1 teaspoon baking powder</span></div></li><li><div align="left"><span style="font-family:georgia;color:#000000;">3/4 teaspoon bicarbonate of soda</span></div></li><li><div align="left"><span style="font-family:georgia;color:#000000;">3 tablespoons milk<br /></span></div></li></ul><br /><p><span style="color:#000000;"><strong>Method:</strong><br /></span></p><ul><li><span style="color:#000000;">Pre heat oven to 180 degrees C, butter a 12 x 4 inch loaf tin. </span></li><li><span style="color:#000000;">Cream butter and sugar until smooth and whisk in bananas. </span></li><li><span style="color:#000000;">Add eggs, vanilla, cinnamon and a pinch of salt, whisk well. </span></li><li><span style="color:#000000;">Sieve in flour, bicarbonate of soda, baking powder and milk and fold in until smooth.</span></li><li><span style="color:#000000;">Scrape mixture into tin and bake for about 50minutes until skewer when inserted into centre of bread comes out clean. </span><span style="color:#000000;">Turn onto rack to cool. </span></li></ul><br /><p><br /></p>Rachelhttp://www.blogger.com/profile/16742708429542242248noreply@blogger.com0tag:blogger.com,1999:blog-4063021517898108590.post-6175047454376709062009-03-16T00:54:00.000-07:002009-05-18T22:02:26.621-07:00Baked Cheesecake<img id="BLOGGER_PHOTO_ID_5313692146656077346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_cMpvi-KydbA/Sb4G2q835iI/AAAAAAAAABQ/CCPBpWfYf1w/s400/100_1027.JPG" border="0" /><br /><span style="color:#000000;"><strong>Oma’s Baked German Cheesecake</strong><br /><br /><br />This is an heirloom cheesecake, I ensured that I learnt to make from my 85 year old grandmother. A favorite dessert in our family.<br /><br /></span><p><strong><span style="color:#000000;">Ingredients:</span></strong></p><br /><p><strong></strong><em><span style="color:#000000;">For the base:</span></em></p><p><span style="color:#000000;"></span><em></p></em><ul><li><span style="color:#000000;">250g Plain Flour</span> </li><li><span style="color:#000000;">115g Sugar</span></li><li><span style="color:#000000;">1 egg</span></li><li><span style="color:#000000;">1 lemon juice</span></li><li><span style="color:#000000;">125g butter softened</span></li><li><span style="color:#000000;">10g baking powder<br /></li></ul></span><br /><span style="color:#000000;"></span><br /><br /><p><span style="color:#000000;"><em>For the filling:</em><br /></span></p><br /><br /><ul><li><span style="color:#000000;">200g sugar</span></li><li><span style="color:#000000;">125g butter softened</span></li><li><span style="color:#000000;">1 tbs Semolina </span></li><li><span style="color:#000000;">4 eggs </span></li><li><span style="color:#000000;">Zest and juice of 1 lemon </span></li><li><span style="color:#000000;">500g or 750 g Quark (which you can find at some European butcher's and organic shops)</span></li><li><span style="color:#000000;">1 tsp Vanilla extract</span></li></ul><br /><br /><br /><p><span style="color:#000000;"><em>Oma’s note<br /></em>You can use either 500g or 750g quark. For 500g quark Oma adds cream and milk until you can taste a balance in the batter.</span></p><br /><br /><p><span style="color:#000000;">Method: </span></p><ul><li><span style="color:#000000;">Pre heat oven to <strong>180°c </strong></span></li><li><span style="color:#000000;">Line and butter a spring form tin. I used a nine inch. </span></li><li><span style="color:#000000;">Mix together all ingredients listed for the base, then press into the bottom flatten using a cup measurement or glass, to get a flat surface you can also build the base up the sides to give you an edge. </span></li><li><span style="color:#000000;">Set aside base, then mix sugar, butter, semolina, eggs, lemon, quark and vanilla for the filling, taste the mixture, it should have a creamy lemon taste, if it's too lemony for your taste add cream, to creamy add more lemon. pour mixture into the pan then bake the cheesecake for <strong>60 minutes</strong>. </span></li><li><span style="color:#000000;">You should let it cool and then put it in the fridge overnight, but its delicious warm (If your impatient like me!).<br /><br /><br /></span></li></ul>Rachelhttp://www.blogger.com/profile/16742708429542242248noreply@blogger.com5tag:blogger.com,1999:blog-4063021517898108590.post-82060564560524007852009-03-13T17:37:00.000-07:002009-05-18T22:02:26.621-07:00Lemon-Raspberry Cupcakes<span style="color:#000000;"><img id="BLOGGER_PHOTO_ID_5312838896544262626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 279px; CURSOR: hand; HEIGHT: 184px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_cMpvi-KydbA/Sbr-0-lmKeI/AAAAAAAAAAM/bTbIPILk_qI/s400/100_0789.JPG" border="0" /><em></em><br /><br /><em>I made these cupcakes using the following recipe, found on the cover of bonappetit magazine. </em></span><span style="color:#000000;"><em>however I omited the raspberry jam in favor of lemon cupcakes with lemon icing and a raspberry to contrast all that lemon (plus I really love raspberries). These are really delicous and the icing tastes like sherbet.<br /></em><br /><br /><br /><strong>Lemon-Raspberry Cupcakes</strong><br /><br /><strong>Ingredients:</strong> </span><br /><span style="color:#000000;"><ul><li>3/4 cup (12 tablespoons) unsalted butter, room temperature</li><li>3 cups powdered sugar, divided</li><li>4 1/2 teaspoons finely grated lemon peel, divided </li><li>2 large eggs </li><li>1 1/4 cups self-rising flour </li><li>1/4 cup buttermilk </li><li>4 tablespoons fresh lemon juice, divided </li><li>12 teaspoons plus 1 tablespoon seedless raspberry jam </li><li>Fresh raspberries (for garnish)<br /></li></ul><p><strong>Method:</strong> </p><ul><li>Preheat oven to 350°F. Line 12 muffin cups with paper liners. </li><li>Using electric mixer, beat butter, 1 1/2 cups powdered sugar, and 3 teaspoons lemon peel in large bowl until blended, then beat until fluffy and pale yellow. </li><li>Add eggs 1 at a time, beating to blend after each addition. </li><li>Beat in half of flour. Add buttermilk and 2 tablespoons lemon juice; beat to blend. Beat in remaining flour. </li><li>Drop 1 rounded tablespoonful batter into each muffin liner. Spoon 1 teaspoon raspberry jam over. Cover with remaining batter, dividing equally.</li><li>Bake cupcakes until tester inserted halfway into centers comes out clean, about 23 minutes. Cool cupcakes in pan on rack. </li><li>Meanwhile, whisk remaining 1 1/2 cups powdered sugar, 2 tablespoons lemon juice, and 1 1/2 teaspoons lemon peel in small bowl. Spoon half of icing over 6 cupcakes. Whisk 1 tablespoon raspberry jam into remaining icing. Spoon over remaining cupcakes. Let stand until icing sets, about 30 minutes. Garnish with raspberries</span><span style="color:#ffffff;">.</span><span style="color:#ffffff;"> </span></li></ul>Rachelhttp://www.blogger.com/profile/16742708429542242248noreply@blogger.com2