Granny's Kitchen

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

Banoffee Mountain November 18, 2016

banoffee-2banoffee-1

 

 

 

 

 

 

 

 

Keep the cream simple or add a hint of coffee, it works lovely with the caramel and bananas.

 

Ingredients

 

1 x 175g pack coconut cookies

50g digestive biscuits

75g butter

1 level tsp instant coffee (optional)

1 x 397 tin Carnation Cook with Caramel

4 bananas (ripe but firm)

1 tsp lemon juice

300ml double cream

 

Method

 

Grease and line the base and sides of a shallow round cake tin.

Put the coconut and digestive cookies in a processor and blitz into crumbs. Or into a freezer bag and bash them with a rolling pin.

Melt the butter in a pan over a low heat. Remove from the heat, add the biscuit crumbs and stir together well. Transfer to the tin and press firmly against the base and sides to form a flan case type base. Chill for at least 30 minutes.

If using coffee, dissolve in one teaspoon hot water, leave to cool.

Spread half the caramel over the bottom of the biscuit base. Peel and slice the bananas, then mix gently with the lemon juice – this helps to stop them going brown. Arrange on top of the caramel, as evenly as possible. Then drizzle the rest of the caramel over them

Lightly whip the cream, with the coffee mixture until it just holds its shape, then pile on top of the bananas.

 

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.

 

Lemon Drizzle Traybake August 14, 2014

Lemon DrizzleThis is always a favourite.A nice moist cake with a lovely crunchy top.

 

Ingredients

225g butter, softened

225g caster sugar

275g self-raising flour

2 teaspoons baking powder

4 eggs

4 tablespoons milk

finely grated rind of 2 lemons

For the topping

175g granulated sugar

juice of 2 lemons

 

Method

Line your tin/dish with baking parchment to fit the base and sides, I used a Pyrex dish 30 x 23 x 4 cm.

Pre-heat the oven to 160°C/Gas 3.

Measure all the ingredients for the traybake into a bowl and beat well for about 2 minutes until well blended. Turn the mixture into the prepared tin. Level the top gently with the back of the spatula.

Bake in the middle of the pre-heated oven for about 40-45 minutes or until the traybake springs back when pressed lightly with a finger in the centre and the sides are begining to shrink away from the dish.

Allow the traybake to cool in the tin for a few minutes while you make the topping.

To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency. Spoon this mixture evenly over the traybake whilst it’s still just warm.

Cut into about squares when cold.

The cake needs to be still warm when the topping is added so that it absorbs the lemon syrup and leaves the sugar on top. Do allow the cake to cool a little though – if it is too hot the syrup will run straight through.

 

Salmon with veggies September 14, 2013

Salmon

Ha! Yes I do make savoury dishes too!  😉

This all-in-one parcel is a really easy way to cook and serve dinner.

 

Ingredients

 

200g new potatoes

120g mixed frozen veggies

2 salmon fillets, skinned

zest and juice of a lemon

25g butter

 

Method

 

Pre heat oven to 200C/gas 6. Cut 2 large squares of kitchen foil, about 30cm by 30cm each.

Boil the potatoes until just tender. Drain and halve or quarter, depending on size. Boil the veggies for 3 – 4 minutes, then drain.

Divide the potatoes and veggies between the squares of foil. Put a piece of salmon on top. Add lemon zest and juice and a small knob of butter to each. Season to taste with black pepper.

Wrap up the foil to make 2 parcels, leaving room inside for the air to circulate. Fold to seal the edges tightly.

Put the parcels on a baking tray and cook in the oven for 20 minutes or until the salmon flakes easily.

Serve in the parcels.

 

Serces two.

 

 

 

 

 

Easy Peasy Blackberry Jam August 22, 2013

Blackberry

This is a really easy and tasty jam. You could even use frozen blackberries, just let them thaw a little first. You can use it for toppings for pancakes, cheesecake, toast, ice cream or put it in a sandwich.

 

Ingredients

 

4 cups of blackberries

1 cup white sugar, I used caster sugar

2 Tbsp cornflour

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/2 teaspoon lemon juice

Method

Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form, place about 1 tablespoon blackberry juice in a small bowl and stir in cornflour until it’s smooth. Pour cornflour mixture into saucepan.

Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon, allspice and lemon juice. Remove from heat and pour into heated preapared jars. Cover with wax disk and allow to cool slightly before putting lids on tightly.

 

 

 

 

Lemon Sponge Birthday Cake August 2, 2013

Birthday

A Gerbera flowering birthday cake for my daughter in law. Happy birthday Beth!

 

Ingredients for the cake

 

175g butter, room temperature

175g caster sugar

3 eggs

175g self raising flour

pinch of salt

zest of 1 lemon

3 Tbsp lemon curd

 

To decorate

lemon buttercream

500g white ready to rool fondant

small amount of red, yellow & green fondant, to make the flowers and leaves

 

Method

 

Preheat the oven to 180C/gas 4.

Grease and line with baking parchment paper, two sponge tins.

Cream the butter and sugar together until pale, light and fluffy.

Add the egg, one at a time, beating after each addition.

Sift in the flour and salt, and beat again.

Add the lemon zest and fold in.

Divide the mixture between the tins and smooth over with a spatula.

Bake for 25 – 30 minutes until well risen, golden brown and begining to shrink from the sides of the tin.

Allow to stand for 5 minutes then place on a wire rack to cool completely.

Once cold, spread one cake with lemon curd, the other with half of the lemon buttercream and sandwich together.

Crumbcoat the whole cake with the rest of the lemon buttercream and place in the fridge for an hour.

Roll out the white fondant and cover the cake, smoothing over as you go.

Using flower cutters, cut out flowers from the red and yellow fondant, leaves from the green fondant, attach these to the cake with a tiny dab of water.

Prefferably keep the cake under a food net or cardboard cake box rather than a plastic container.

 

Lemon buttercream

 

110g butter, room temperature

2 Tbsp fresh lemon juice

2 tsp lemon zest

500g icing sugar, sifted

 

Method

 

Beat the butter, lemon juice, lemon zest and half the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat until smooth and creamy.

 

 

 

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.

 

 
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