If you do not have ice-cream maker and you do not want to invest in something you may only use a dozen times, read on.
Once you have made your ice-cream base, put the finished ice-cream into the deep freeze. After 1 hour take and blitz in the food processor. Repeat after one hour. This will.emulate the churning process
Friday, 30 June 2017
My Calming Bedtime Tea
If you have been following this blog, you will have guessed that I am enthralled by aromatherapy. It had this uncanny ability to capture the senses, so much so you find yourself transported to into a different state of being. Since a young age I have loved the scent of flowers. Even though Jasmine has become my favorite, I have to say rose is the much love.
I have, needless to say, encapsulated the principals of aromatherapy into my cooking. However, tea is on of the best way to experience floral flavours in my opinion. I recently brought a variety of tea bags that claimed to make you feel loved. That wasn't actually the really reason why I bought them, the combained a lot of my favourite floral tastes. I always drunk camomile tea, but this tea had added flowers. I guess this was so you actually experienced an exquisite tea, however I was left disappointed. It just tasted like a normal cup of camomile tea that I would purchase at a fourth of the price. Like I said, I did read the ingredients and well, I thought I would use some of the baking ingredients to create my own tea. I had bought rose buds from my trip to Turkey, and I had purchased lavender from Waitrose. I then experiment and came up with the following recipe.
1 camomile tea bag
3 dried rose buds or a tablespoon of dried rose petals (I used waitrose own brand)
1/4 teaspoon of Barts Lavender
Put of the ingredients into your favourite mug, pour in boiling water. Wait for five minutes and enjoy
I have, needless to say, encapsulated the principals of aromatherapy into my cooking. However, tea is on of the best way to experience floral flavours in my opinion. I recently brought a variety of tea bags that claimed to make you feel loved. That wasn't actually the really reason why I bought them, the combained a lot of my favourite floral tastes. I always drunk camomile tea, but this tea had added flowers. I guess this was so you actually experienced an exquisite tea, however I was left disappointed. It just tasted like a normal cup of camomile tea that I would purchase at a fourth of the price. Like I said, I did read the ingredients and well, I thought I would use some of the baking ingredients to create my own tea. I had bought rose buds from my trip to Turkey, and I had purchased lavender from Waitrose. I then experiment and came up with the following recipe.
1 camomile tea bag
3 dried rose buds or a tablespoon of dried rose petals (I used waitrose own brand)
1/4 teaspoon of Barts Lavender
Put of the ingredients into your favourite mug, pour in boiling water. Wait for five minutes and enjoy
Thursday, 4 August 2016
Kinda Buano no-bake cheesecake
Light, creamy and fluffy, this cheesecake doesn't satisfy with just one slice. The soft cheesecake is like a beuno milkshake in a solidified form and the addition of chocolate chip cookies adds a light hearted playful touch as well as texture and a rich flavour. As the cheesecake requires no baking the texture is allowed to remain light and fluffy.
Ingredients:
Biscuit base:
4 chocolate chip biscuits (such as Maryland)
4 gram crackers/ digestive biscuits
50 grams of melted butter
Cheesecake:
3 packets of twin Buenos
180grams tube of cream cheese, room temperature
100grams icing sugar
330mls of double cream, room temperature
Method:
In a food processor add the biscuits and grind to a fine powder. Mix with melted butter and press into 22cm flan tin that has been lined with grease proof paper. Leave in the fridge for 1 hour to allow to set.
In a food processor puree the chocolate bars into a smooth paste.
In a large bowl whip the icing sugar and double cream until it is able to hold its shape. In another bowl using a fork cream the cream cheese until it becomes soft and now it will be able to easily incorporate the bueno into the cream cheese. Now combine both mixtures into one and pour into the flan tin.
Leave the cheesecake to set for at least 6 hours.
I love this recipe, it is loved by both grown ups and kids, so make sure you make it when your family comes over.
Love Mademoiselle De Baker.
Ingredients:
Biscuit base:
4 chocolate chip biscuits (such as Maryland)
4 gram crackers/ digestive biscuits
50 grams of melted butter
Cheesecake:
3 packets of twin Buenos
180grams tube of cream cheese, room temperature
100grams icing sugar
330mls of double cream, room temperature
Method:
In a food processor add the biscuits and grind to a fine powder. Mix with melted butter and press into 22cm flan tin that has been lined with grease proof paper. Leave in the fridge for 1 hour to allow to set.
In a food processor puree the chocolate bars into a smooth paste.
In a large bowl whip the icing sugar and double cream until it is able to hold its shape. In another bowl using a fork cream the cream cheese until it becomes soft and now it will be able to easily incorporate the bueno into the cream cheese. Now combine both mixtures into one and pour into the flan tin.
Leave the cheesecake to set for at least 6 hours.
I love this recipe, it is loved by both grown ups and kids, so make sure you make it when your family comes over.
Love Mademoiselle De Baker.
Friday, 15 July 2016
Black Forest Roulade
Deep, rich and flamboyant, the flavors of the black forest are chocolate, cream and cherry. The chocolate, which is slightly bitter, provides a base for sweet and tart cherries and both come together as a flavor, the cream is used to provide a soft texture and break some of the sharp richness. The combination of the red against the black of the chocolate and the white cream provides the images beautiful opulence, when the cake is rolled into a log and lightly dusted with icing sugar you are transported deep into the heart of the forest.
Living in England I feel that we experience the true essence of Christmas, the weather is cold so we like our food to give us the feeling of warmth, just like you feel when your sitting next to a roaring fire. The last three months of the year are my favourite. During these months a whole array of seasonal food and drink is realised and black forest comes in all forms. This cake is a elegant twist on the traditional yule log and is perfect as a simple show stopper. The sponge is very light and as the cherry compote is made fresh with frozen cherries they are still fruity but are not heavy like a jam, the simple cream adds decadence to the overall dish with its fluffy texture.
Ingredients:
Chocolate sponge
2 eggs
1 egg white
1 tablespoon cocoa powder
90 grams self- raising flower
Cherry compote
100 grams frozen cherries
100 ml hot water
1 teaspoon corn flour
Whipped cream
200 ml double cream
3 tablespoons vanilla sugar
Method
Preheat your oven to 200°c and line a 26 x 30 cm tin with enough baking paper so that it hangs off the sides.
Shift together the flour and cocoa powder in a bowl an leave to one side. In a large bowl combine the eggs, egg white and sugar and whisk together for 5 minutes until the mixture turns light and foamy. Fold in the dry ingredients gently and pour into your cake tin. Bake for 9-10 minutes.
Once baked take the cake out of the tin. While still hot using the paper roll the cake from the shorter side into a swiss roll. Allow to cool completely.
For the cherry compote add the cherries into boiling water and shift in the corn flour making sure not to create lumps. Boil on a medium heat for 5 minutes. Allow to cool then take out the cherries and using a fork press the cherries until they are slightly flat.
Whip the cream and sugar to soft peaks and spread onto the cake, then place the cherries onto the cream making sure to place more on the side you will roll from and then start to roll. You will see that the rolling will push the filling to the edges.
These flavours are the essence of Christmas. There are a few steps but they are worth it as the cake is so beautiful and everyone loves it. You can use the the sauce left over from the cherries to serve the cake with.
Love Mademoiselle De Baker.
P.S. when I didn't have the appropriate cake tin I used a lasagne dish.
Living in England I feel that we experience the true essence of Christmas, the weather is cold so we like our food to give us the feeling of warmth, just like you feel when your sitting next to a roaring fire. The last three months of the year are my favourite. During these months a whole array of seasonal food and drink is realised and black forest comes in all forms. This cake is a elegant twist on the traditional yule log and is perfect as a simple show stopper. The sponge is very light and as the cherry compote is made fresh with frozen cherries they are still fruity but are not heavy like a jam, the simple cream adds decadence to the overall dish with its fluffy texture.
Ingredients:
Chocolate sponge
2 eggs
1 egg white
1 tablespoon cocoa powder
90 grams self- raising flower
Cherry compote
100 grams frozen cherries
100 ml hot water
1 teaspoon corn flour
Whipped cream
200 ml double cream
3 tablespoons vanilla sugar
Method
Preheat your oven to 200°c and line a 26 x 30 cm tin with enough baking paper so that it hangs off the sides.
Shift together the flour and cocoa powder in a bowl an leave to one side. In a large bowl combine the eggs, egg white and sugar and whisk together for 5 minutes until the mixture turns light and foamy. Fold in the dry ingredients gently and pour into your cake tin. Bake for 9-10 minutes.
Once baked take the cake out of the tin. While still hot using the paper roll the cake from the shorter side into a swiss roll. Allow to cool completely.
For the cherry compote add the cherries into boiling water and shift in the corn flour making sure not to create lumps. Boil on a medium heat for 5 minutes. Allow to cool then take out the cherries and using a fork press the cherries until they are slightly flat.
Whip the cream and sugar to soft peaks and spread onto the cake, then place the cherries onto the cream making sure to place more on the side you will roll from and then start to roll. You will see that the rolling will push the filling to the edges.
These flavours are the essence of Christmas. There are a few steps but they are worth it as the cake is so beautiful and everyone loves it. You can use the the sauce left over from the cherries to serve the cake with.
Love Mademoiselle De Baker.
P.S. when I didn't have the appropriate cake tin I used a lasagne dish.
Raspberry and Almond Cake
Everyone loves a cake that goes well with a cup of tea, this is the perfect cross between a buttery cake that you have in your kitchen on a Sunday afternoon and a patisserie bakery afternoon tea special. The combination of raspberries and almonds creates a beautiful marriage of texture and moisture, providing richness and harmonious taste. The raspberries have their own juice and the almonds contain natural oils, and as the the almonds are ground they add a fine nutty taste that spreads throughout the cake and the raspberries contain themselves yet give you an outburst of flavor when bitten into. This cake is satisfying fulfilling in your need for luxury, and yet there are only a few more additional steps within the recipe from that you may find in a basic vanilla cake.
Ingredients:
100 grams of butter
120 grams sugar
3 room temperature eggs
50 grams self raising flour
80 grams ground almonds
120 grams of raspberries
1 vanilla pod (optional)
Method:
Firstly, preheat your oven 180 degrees (160 degrees if its a fan or gas mark 4). After that grease a 9 inch/18cm cake tin (all though it is not essential for you to do this but I find it easier if you line the bottom with grease proof paper).
Beat the butter, the seeds of the vanilla pod and sugar together until you get a fuffy texture and then add your eggs one at time.
In a separate bowl mix your flour and almonds together then fold into the cake mixture. Finally, gently fold in your raspberries.
Pour your mixture Into your tin and place into the oven to bake for 30 minutes immediately.
Ingredients:
100 grams of butter
120 grams sugar
3 room temperature eggs
50 grams self raising flour
80 grams ground almonds
120 grams of raspberries
1 vanilla pod (optional)
Method:
Firstly, preheat your oven 180 degrees (160 degrees if its a fan or gas mark 4). After that grease a 9 inch/18cm cake tin (all though it is not essential for you to do this but I find it easier if you line the bottom with grease proof paper).
Beat the butter, the seeds of the vanilla pod and sugar together until you get a fuffy texture and then add your eggs one at time.
In a separate bowl mix your flour and almonds together then fold into the cake mixture. Finally, gently fold in your raspberries.
Pour your mixture Into your tin and place into the oven to bake for 30 minutes immediately.
This cake is my family's favourite, I made it for my brother and his wife on their first morning as man and wife. Its easy to fall in love with this cake.
Love Mademoiselle De Baker x
Thursday, 14 July 2016
Sugar Free Victoria Sponge
Simple
does it. I have never understood why people think of a Victoria Sponge as a simple
cake, it was after all Queen Victoria's cake of choice with a cup of tea.
Hence, the likelihood is you will never disappoint anyone with a Victoria
Sponge.
Being an
intense lover of cake I cannot and will not comprehend a life without cake, or
any other sweet treat for that matter. However, I did need to find a way of
reducing my sugar in-take. When a college of mine told me about xylitol, the sweetener
of choice for her diabetic mother which also baking friendly, I decided I would
try my first attempt at baking with this product with a Victoria Sponge.
A Victoria Sponge
is equal quantities of butter, sugar, eggs and flour mix together and baked
into a wonderful delight. In my option, the buttery taste and the fluffy
texture of this cake is home cooking comfort at its best. The recipe enables
the novice baker to produce a grandma’s nostalgic classic. As the age old
saying say, the simplest things are the best.
Recipe
4 eggs,
weighed
Very soft butter, same
weight as the eggs
Xylitol, same weight
as the eggs
self-raising flour, same
weight as the eggs
Method
Cream together the butter and xylitol until well incorporated.
Now add one egg at a time, mixing well in each addition.
Fold in the flour.
Love Mademoiselle de Baker.
p.s you always use sugar.
Method
Cream together the butter and xylitol until well incorporated.
Now add one egg at a time, mixing well in each addition.
Fold in the flour.
Love Mademoiselle de Baker.
p.s you always use sugar.
Friday, 4 March 2016
Cheese And Tomato Croissant
Someone recently asked me for a kid friendly baking recipe. Something that both the parent and the children could have fun making as well as enjoy eating. The idea for these came to me when I was in a coffee shop waiting to buy my breakfast, and my friend wanted some cream cheese in her croissant. I thought the combination of my cheese and tomatoes toastie and her croissants could be rather nice. I wasn't wrong. These are perfect for children as they have a pizza like taste and crisp exterior. Plus they don't have the potential for a large mess.
Ingredients:
One packet of rolled puff pastry
10 tablespoons of pasta sauce or tomato puree
2 balls of mozzarella, sliced
Thin slices of tomatoes (optional)
Method:
Preheat your oven to 180°c. Roll out the pastry and cut the pastry into equal squares.
Spread 1 to 2 tablespoons of the tomato sauce onto each square and place two slices of mozzarella (more or less if desired) on top. Now attach two opposite sides of the square and place a slice of tomato on top. Set on to a baking tray. Repeat with all the squares.
Bake for 20 minutes, or until they are golden brown.
Love Mademoiselle De Baker.
P.S you can adjust the cheese and tomato sauce to your taste.
Ingredients:
One packet of rolled puff pastry
10 tablespoons of pasta sauce or tomato puree
2 balls of mozzarella, sliced
Thin slices of tomatoes (optional)
Method:
Preheat your oven to 180°c. Roll out the pastry and cut the pastry into equal squares.
Spread 1 to 2 tablespoons of the tomato sauce onto each square and place two slices of mozzarella (more or less if desired) on top. Now attach two opposite sides of the square and place a slice of tomato on top. Set on to a baking tray. Repeat with all the squares.
Bake for 20 minutes, or until they are golden brown.
Love Mademoiselle De Baker.
P.S you can adjust the cheese and tomato sauce to your taste.
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