Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Peach Melba Semifreddo July 7, 2015

Peach Melba Semifreddo 1

This is a frozen mousse dessert known as semifreddo (Italian for ‘half cold’)

 

Ingredients

 

411g tinned peaches in fruit juice

3 lrg egg yolks, plus 2 egg whites

90g caster sugar

150g fresh raspberries

2 tsp lemon juice

75g full fat Greek yoghurt

 

Method

 

Line a loaf tin with clingfilm.

Drain the peaches and reserve 2 Tbsp of the juice.

Puree the peaches & 2 Tbsp of juice.

Put 2 of the egg yolks in a bowl with 25g of the sugar, then whisk over a pan of hot water until pale and creamy.

Remove the bowl from the pan of hot water, then stir the peach puree into the egg yolk mixture.

Whisk 1 of the egg whites until stiff, then whisk in 25g of sugar.

Fold into the peach and egg mixture, then transfer to the prepared tin and freeze.

For the rasberry layer, blend the berries with the lemon juice, then push through a sieve to get a smooth puree with no pips.

Whisk the remaining egg yolk with 20g sugar over hot water as before.

Add the raspberry puree to the egg yolk mixture, then stir in the yoghurt.

Whisk the remaining egg white and sugar, as before.

Fold into the berry mixture.

Pour over the frozen peach layer.

Return to the freezer for at least 4 hours.

To serve, thaw for 10 minutes then turn out of the tin and slice.

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Coconut Chocolate Chip Bars August 19, 2013

Choco coconut 1

Chocolaty, coconuty, slightly gooey-in-the-middle bars.

 

Ingredients for the base

 

1 cup plus 2 tablespoons plain flour
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
3/4 cup sugar
4 tablespoons butter, softened
1 egg
1 egg yolk
1 teaspoon vanilla extract
1/2 cup chocolate chips

 

Ingredients for the topping

 

4 ounces cream cheese, softened
4 tablespoons butter
1 egg
1/4 cup plain flour
1/2 teaspoon vanilla extract
2 cups icing sugar
1/2 cup rice crispy cereal
1/2 cup shredded coconut
1/2 cup chocolate chips

 

Method

 

Heat the oven to 175C/gas 4 and line an 8×8-inch baking pan with baking parchment.

In the work bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine the flour, baking powder, baking soda, salt, sugar, butter, egg, egg yolk, and vanilla. Mix until it just forms together then add the chocolate chips and stir until they are evenly distributed. Press this mixture evenly into the prepared pan.

In the same bowl combine the cream cheese, butter, egg, flour, vanilla, and icing sugar. Mix until very smooth and creamy, then stir in the crisp rice cereal, coconut, and chocolate chips until well mixed.

Spread the cream cheese mixture evenly over the base then bake for 25 to 35 minutes, or until the topping is golden brown all over, puffed, and just set at the edges while the center is still just a little wobbly. Cool completely in the pan then chill for at least two hours. Once chilled run a thin knife around the edges of the bars and turn out of the pan. Cut into squares.

Store these bars in the fridge, but let them come to room temperature a bit before serving.

 

Mini Steak and Ale Pies April 7, 2013

Steak & Ale 1

Adding a little dried English mustard to the pastry will give these little pies a lovely colour and flavour if you make your own pastry, but if like me your no good at pastry making or if your short on time, ready made pastry will work just as well.

 

Makes 12 Muffin sized pies

 

Ingredients

 

650g/1lb 7oz ready made pastry

1 Tbsp olive oil

15g/1/2 oz butter, plus extra for greasing

500g/1lb 2oz sirloin or rump steak, fat trimmed off and meat cut into small pieces

2 shallots, finely chopped

150g/5 1/2 oz button mushrooms, sliced

1 bay leaf

1Tbsp plain flour

225ml/8fl oz brown ale

125ml/4 fl oz beef stock

1 Tbsp tomato puree

1 egg yolk mixed with 1Tbsp water, to glaze

salt flakes and pepper

 

Method

 

To make the filling, heat the oil and butter in a frying pan. Add the steak, shallots, mushrooms and bay and fry, stirring until the steak is evenly browned.

Sprinkle the flour over the top, mix together, then add the brown ale, stock, tomato puree and a little salt and pepper. Simmer for 5 minutes, stirring from time to time, until the sauce has thickened. Leave to cool, then remove the bay.

Pre heat the oven to 180C/gas 4. Lightly grease a 12 hole muffin tin.

Roll two-thirds of the pastry out thinly. Using a plain cookie cutter, stamp out 12 circles, each 10cm/4ins in diameter. Press these gently into the prepared muffin tin.

Brush the top edges of the pie cases with a little of the egg glaze, then spoon in the filling.

Roll out the reserved pastry and any trimmings and using a plain cookie cutter, stamp out 12 circles, each 7cm/3ins in diameter for the lids. Arrange these on top of the pies, pressing the edges together well with the tines of a fork to seal. Brush egg glaze over the tops. Sprinkle with a little salt.

Bake for 25 minutes, or until the pastry is golden. Leave to cool in the tin for 10 minutes, then loosen with a round bladed knife and transfer to a wire rack.

 

Mini Victoria Sandwich Cakes December 30, 2012

Mini Victoria Sandwich Cakes 4

These are so tiny, they are doll’s house sized! Just right for when you feel the need for cake but don’t want too much. They’ll dry out quickly because they’re so small so keep them in an airtight container.

 

You’ll need a 12 section mini muffin tin.

 

Ingredients

 

70g  butter, softened

70g  caster sugar

70g self raising flour

1 egg

1 egg yolk

1 tsp vanilla extract

For decorating

50g butter

75g icing sugar

6 Tbsp strawberry jam

85g icing sugar

1 Tbsp lemon juice

 

Method

Pre heat oven to 180C/gas 4. If using a silicone mini muffin trray, place it on a baking tray.

Put the butter, caster sugar, flour, egg, egg yolk and vanilla in a bowl and beat with an electric mixer until it is smooth and creamy.

Using a teaspoon, spoon the mixture into the muffin sections and level with the back of the spoon. Bake for 15 minutes, or until risen and firm to the touch. Leave in the tray for 10 minutes, then transfer gently to a cooling rack.

Put the 50g of butter in a bowl with the 75g of icing sugar and beat well. Gently cut the cakes in half horizontally with a serrated knife. Spread a small amount of jam on the base of each half, spread a small amount of buttercream on the top halfs of the cakes and sandwich them together.

Beat the 85g of icing sugar and the lemon juice together until smooth. Spoon the icing over the cakes, spreading it just to the edges. Put small dots of jam on top of each cake and draw a tooth pick through them.

 

Cherry and Almond slices December 28, 2012

Cherry & Almond

 

These are lovely and light after indulging over Christmas.

 

Ingredients

 

85g/3oz butter, softened

70g/2 1/2 oz caster sugar

1 egg

1 egg yolk

70g/2 1/2 oz self raising flour

1/2 tsp almond extract

55g/2 oz glace cherries, roughly chopped

2 Tbsp flaked almonds

 

Pre heat oven to 180C/gas 4. Grease and then line the bottom of a 9”/23cm square baking tin.

Put the butter, sugar, egg, egg yolk, flour, almond extract andground almonds in a bowl and beat together with an electric hand whisk until smooth and creamy. Stir in the cherries.

Pour into prepared tin and level with the back of a spoon. Scatter the flaked almonds over the cake mixture.

Bake in the centre of the oven for 20 – 25 minutes, until risen slightly and is firm to the touch. Leave in the tin for 10 minutes before transferring to a wire rack to cool completly. Cut into slices.

This recipe makes 8 slices. But you can always do as I do and double it if you need more.

 

Gold Cake June 9, 2012

I needed to make this as I had a few egg yolks left over after making a meringue. The orange extract is optional, but it makes a nice complement to the cake.

Ingredients

2 cups self raising flour, sifted

2 tsp baking powder

1/2 cup butter

1 cup sugar

3 egg yolks, beaten

3/4 cup milk

1 tsp orange extract or vanilla extract

6oz icing sugar, sifted

1/2 tsp orange extract

2Tbsp water

Method

Preheat oven to 175C/gas mark 4.

Cream the butter well, then slowly add the sugar and beat until the mixture is light and fluffy.

Add the egg yolks, mixing well.

Add half the sifted flour and baking powder and half the milk, beat well then add the rest of the flour and milk and beat again.

When the batter is smooth add the extract and beat again.

Pour the batter into a greased loaf tin or a greased 8in square baking pan.

Bake for 50 – 60 minutes.

Once completely cooled, mix the extract and water with the icing sugar and pour over the cake.

 

 
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