Welcome !!!Here I will be showing you lots of recipes for you to make
and try at home hope u guys have lots of fun =] PheonixCola I Thought I would Gross you out with some very creative gory cakes that will make your stomach turn.
Butterflied Roast LambIngredients
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Creme Brulee / Cambridge Burnt CreamIngredients
6 extra large egg yolks 375 ml thickened cream 1 vanilla pod or extract (a few drops) 80 g sugar 6 tbsp soft, brown sugar 6 ramekin or souffle dishes Method 1. Place the cream and vanilla pods with seeds – which have been scraped out by splitting the pod in half lengthways with a small knife – into a pan and bring to the boil 2.Whisk the eggs and sugar until the mixture is creamy and white 3.Strain the cream straight onto the egg and sugar and mix well. 4.Allow to cool slightly and for the bubbles to subside and transfer into a jug as this makes life easier for pouring. Fill the dishes to only three quarters full 5.Place in an oven tray and carefully pour in boiling water to reach up to about halfway on the outside of the dishes. Then place in a pre-heated oven of 130°C 6.Cook for about 30 minutes or until the custards have only just set. If the custards are colouring too quickly or bubbling, turn the oven down immediately 7.Remove from the oven and take them out of the water. Then place them on a cold tray 8.Allow to cool and refrigerate for anything up to a day. An hour or so before you are going to serve them spread half a tablespoon of soft, brown sugar (with no lumps) on top of each and clean away from the edges of the dishes using your thumb 9.Place on a tray under a moderate grill and watch all the time to ensure the sugar doesn’t burn. After about 3 minutes you will see the sugar start to change colour and slightly caramelise 10. Allow to cool slightly and then pop into the fridge until you are ready to serve them (http://www.jamieoliver.com/recipes/member-recipes/The%20best%20Cr%E8me%20Br%FBl%E9e%20you%20have%20ever%20had!/2963) Simple Vanila Cupcakes with icingCupcake:
150g butter, softened 1 1/2 cups Caster sugar 2 tsp vanilla essence 2 1/2 cups self-raising flour 1 1/4 cups milk Method Cupcake: Preheat oven to 190°C. Beat butter with an electric mixer until smooth, add sugar and beat until light and fluffy. Add eggs and mix well. Add the sifted flour, milk and vanilla, beat until smooth. Place paper baking cups in a cupcake tin, pour in mixture until they are about 2/3 full (don't overfill or they will form peaks). Note: this recipe makes 24 cupcakes so you might need to do in 2 batches. Bake for 20 minutes or until golden. While cupcakes are cooling on a wire rack, prepare the icing. Butter Icing: 100g butter, softened 1 1/2 cups Icing Sugar 2-3 drops vanilla essence 1-2 Tbsp milk Raspberries, sugar flowers or silver cachous to decorate. Butter Icing: Beat the butter until it is pale and fluffy. Sift in the icing sugar, add the vanilla essence and milk until you have a light, fluffy mixture. Add extra milk if you need the mixture to spread easier. Spread or pipe icing over cupcakes and top with decorations if desired. Allow to set before serving. |