An aromatically flavoured loaf to serve with soup, stews or cheese and salads.Continue reading Aniseed Bread
Prince William has picked Chocolate Biscuit Cake (also known as Chocolate Fridge Cake), a traditional British treat, as his Groom’s Cake. It will be served at the Royal Reception as a less formal alternative to the wedding cake. This easy, no-bake cake will become a favorite with adults and kids alike, so be prepared to make it often once you have introduced it to your family and friends! The cake needs to chill for at least 3 hours, so keep that it mind when making it! Enjoy!
Preparation time: 20 minutes
Cooking time: 5 minutes
Serves: 20 – 30 servings depending on size
- Purchase 3 x 200 g slabs chocolate for the cake and glaze. If a smaller quantity is required, halve all the quantities.
- Instead of making a round cake the mixture can be set in rectangular dishes and sliced into fingers or squares (almost like fudge).
1 x 200g packet shortbread or digestive biscuits or ½ of each
450 g good quality dark or milk eating or cooking chocolate, broken up
1 cup (250 ml) cream
2 Tbs (30 ml) honey or syrup
4 Tbsp (60 ml) butter
1 tsp (5 ml) vanilla essence
¼ cup (60 ml) cream or milk
2 Tbsp (30 ml) butter
150 g chocolate, broken up
- Line the base and sides of a 20 cm spring-form cake tin with baking paper. Stick the paper to the sides with tiny knobs of butter. Break up the biscuits by hand into small chunks and not too finely.
- Place the chocolate and cream in a bowl and microwave on medium-low for 2 to 3 minutes until the chocolate has softened if tested with the tip of a teaspoon.
- Add the honey, butter and vanilla essence and stir until combined.
- Add the biscuits and mix well.
- Spoon the mixture into the prepared tin or tins and smooth the top with the back of a spoon.
- Refrigerate the cake in the round tin at least 3 hours or overnight. If made as slices or squares in rectangular containers it will set within an hour.
- To make the glaze, combine all the ingredients in a jug suitable for the microwave and microwave on medium-low until the chocolate has softened if tested with the tip of a teaspoon and stir until smooth.
- Pour and spread the glaze over the top and refrigerate the rectangular cakes.
- Slide a knife around the inside of the tin and remove the rim.
- Place the cake onto a rack to catch up drippings and pour the glaze evenly over the cake to cover the top and sides.
- Refrigerate until quite firm and slice the round cake into thin wedges or the rectangular cakes into fingers. Store the cake in the refrigerator but remove a short while before serving to slice easily.
The components for this dessert are “fused” into breathtaking fantasies! Make it a day or two in advance and assemble shortly before serving.Continue reading Phyllo Fantasies
8 sheets phyllo pastry
60 g melted butter
50 g walnuts, coarsely chopped
60 ml dried breadcrumbs
75 ml sugar
5 ml ground cinnamon
1 x 765 g tin unsweetened pie apples
30 ml honey or sugar
icing sugar to dust the baked roll
- Lay out the first sheet of phyllo pastry, brush with melted butter, cover with the second sheet and brush again.
- To make the crumb filling, combine the nuts, breadcrumbs, sugar and cinnamon and sprinkle 1/4 of the mixture over the pastry.
- Cover with the 3rd sheet of pastry, brush again and repeat the sprinkling and layering 3 x more, ending with pastry.
- For the apple filling, chop the apples coarsely in the tin, mix in the sugar or honey and spread over the layered pastry, allowing about 40 mm at all edges uncovered.
- Fold over the pastry layers from the sides to cover the filling and roll up carefully and not too tightly to allow for expansion during baking.
- Lift the roll onto a greased baking tray and brush with the remaining butter
- Meanwhile, preheat the oven to 170 °C and bake the roll for 40 minutes until the crust is crisp and golden.
- If the roll becomes golden before 40 minutes have elapsed, cover loosely with foil and bake the full 40 minutes to ensure that the pastry on the inside is thoroughly baked.
- Dust the roll generously with icing sugar and allow to cool at least 15 minutes before transfer it to a serving platter.
- Cut into slices with an electric or very sharp bread knife. The pastry will be very flaky. It will become less flaky if allowed to stand for a while.
Replace half of the apples with drained canned pears.
Replace the walnuts with pecan nuts or use 50/50.
This is one of the best ways to prepare red/purple cabbage. It may be served soon after cooking but improves in flavour if cooked several days in advance. This dish is a great alternative to Sauerkraut. It is excellent with roast pork, veal, duck or venison.
Spaetzle is a kind of soft egg noodle found in the cuisines of Germany, Austria, Switzerland, and Hungary. It is quick and easy to make and resembles noodles.
250 ml cake flour
5 ml salt
freshly ground black pepper
1.25 ml ground nutmeg
2 large eggs
60 ml milk
- Combine the flour, salt, pepper, and nutmeg in a large mixing bowl.
- In another mixing bowl, whisk the eggs and milk together.
- Make a well in the center of the dry ingredients and pour in the egg mixture.
- Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
- Bring 3 liters of salted water to a boil in a large saucepan and then reduce to a simmer.
- To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spoon. Do this in batches so you don’t overcrowd the saucepan.
- Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking.
- Drain the spaetzle in a colander and give it a quick rinse with cold water.
- The spaetzle can be made up to 1 hour in advance.
This popular British dish is loved all over the world, but to get restaurant quality results at home is not easy. See the Tips below to help you make the perfect batter-fried fish.Continue reading Best Ever Batter-fried Fish