Saturday, January 12, 2008

@ 2:32 AM

oh ya this is where I got the recipes

http://thenovicebaker.wordpress.com/

Golden Scones Recipe:

225g self-raising flour
1 tsp baking powder
50g soft magarine
25g soft brown sugar
1 tbsp of golden syrup or honey
1 egg + milk

Preheat oven to 220-deg. Lightly grease a baking sheet.

(A) Put flour and baking powder in a bowl, add magarine and rub it in with your fingertips till the mixture resembles fine breadcrumbs.

(B) In a separate bowl, crack egg into a measure, lightly beat it and then make up to 150ml with milk. Beat thoroughly egg mixture, sugar and syrup till well-blended.

Stir in (A) into (B) to a soft dough. Turn onto a lightly floured table, knead lightly and then roll out to 1/2 inch thickness.

Cut into rounds with a cutter to make an approx. 10-12 scones. Place them, spaced, onto a large baking sheet; brush the tops with a lil milk and bake for about 10 minutes or till golden brown. Remove scones and leave to cool on a wire rack!

Variations:
You may add raisins, cheese, walnut… Whichever way you like ur scones to be done!

=======================================================

http://www.jamieoliver.com/recipes/desserts/bloomin_brilliant_brownies

Bloomin' brilliant brownies

• 250g unsalted butter
• 200g dark Fairtrade chocolate (70% cocoa solids), broken up
• optional: 75g dried sour cherries
• optional: 50g chopped nuts
• 80g cocoa powder, sifted
• 65g plain flour, sifted
• 1 teaspoon baking powder
• 360g caster sugar
• 4 large free-range or organic eggs
• optional: zest of 1 orange
• optional: 250ml crème fraîche


Preheat your oven to 180°C/350°F/gas 4. Line a 25cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you’re using them, and stir together. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.

Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest.
_______________________________________________________________

Saturday, January 12, 2008

@ 2:32 AM

oh ya this is where I got the recipes

http://thenovicebaker.wordpress.com/

Golden Scones Recipe:

225g self-raising flour
1 tsp baking powder
50g soft magarine
25g soft brown sugar
1 tbsp of golden syrup or honey
1 egg + milk

Preheat oven to 220-deg. Lightly grease a baking sheet.

(A) Put flour and baking powder in a bowl, add magarine and rub it in with your fingertips till the mixture resembles fine breadcrumbs.

(B) In a separate bowl, crack egg into a measure, lightly beat it and then make up to 150ml with milk. Beat thoroughly egg mixture, sugar and syrup till well-blended.

Stir in (A) into (B) to a soft dough. Turn onto a lightly floured table, knead lightly and then roll out to 1/2 inch thickness.

Cut into rounds with a cutter to make an approx. 10-12 scones. Place them, spaced, onto a large baking sheet; brush the tops with a lil milk and bake for about 10 minutes or till golden brown. Remove scones and leave to cool on a wire rack!

Variations:
You may add raisins, cheese, walnut… Whichever way you like ur scones to be done!

=======================================================

http://www.jamieoliver.com/recipes/desserts/bloomin_brilliant_brownies

Bloomin' brilliant brownies

• 250g unsalted butter
• 200g dark Fairtrade chocolate (70% cocoa solids), broken up
• optional: 75g dried sour cherries
• optional: 50g chopped nuts
• 80g cocoa powder, sifted
• 65g plain flour, sifted
• 1 teaspoon baking powder
• 360g caster sugar
• 4 large free-range or organic eggs
• optional: zest of 1 orange
• optional: 250ml crème fraîche


Preheat your oven to 180°C/350°F/gas 4. Line a 25cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you’re using them, and stir together. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.

Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest.
_______________________________________________________________