Ingredients:
250g plain/self-raising flour
2g baking soda (not necessary if using self-raising flour)
3g salt 170g unsalted butter,
melted 220g packed brown sugar
100g white sugar
15ml vanilla extract
1 egg1 egg yolk
335g chocolate chips (use white, milk or plain chocolate - doesn't matter which, or even if it's all three. But whichever you use, that's 3 bags of the Supercook ones)
Method:
1-Preheat oven to 165°C, grease baking sheets or line with baking parchment
2-Sift together flour, baking soda and salt, set aside.
3-In a medium bowl, cream together the melted butter and sugars until well blended.
4-Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
5-Stir in the chocolate chips by hand using a wooden spoon. Drop cookies 1 tbsp at a time onto baking sheet about 3 inches apart.
Cooking:
Bake for 15-17 minutes, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring onto wire racks.
This will give you big cookies. However, if you want little ones, use a teaspoon to measure out each one and put them a couple of inches apart. This quantity will make up to 6 dozen soft cookies, but if you're making little ones, heat the oven to 180°C and reduce the cooking time to 6 minutes.
Friday, February 16, 2007
Chocolate Chip Cookies
Ingredients:
250g plain/self-raising flour
2g baking soda (not necessary if using self-raising flour)
3g salt 170g unsalted butter,
melted 220g packed brown sugar
100g white sugar
15ml vanilla extract
1 egg1 egg yolk
335g chocolate chips (use white, milk or plain chocolate - doesn't matter which, or even if it's all three. But whichever you use, that's 3 bags of the Supercook ones)
Method:
1-Preheat oven to 165°C, grease baking sheets or line with baking parchment
2-Sift together flour, baking soda and salt, set aside.
3-In a medium bowl, cream together the melted butter and sugars until well blended.
4-Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
5-Stir in the chocolate chips by hand using a wooden spoon. Drop cookies 1 tbsp at a time onto baking sheet about 3 inches apart.
Cooking:
Bake for 15-17 minutes, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring onto wire racks.
This will give you big cookies. However, if you want little ones, use a teaspoon to measure out each one and put them a couple of inches apart. This quantity will make up to 6 dozen soft cookies, but if you're making little ones, heat the oven to 180°C and reduce the cooking time to 6 minutes.
250g plain/self-raising flour
2g baking soda (not necessary if using self-raising flour)
3g salt 170g unsalted butter,
melted 220g packed brown sugar
100g white sugar
15ml vanilla extract
1 egg1 egg yolk
335g chocolate chips (use white, milk or plain chocolate - doesn't matter which, or even if it's all three. But whichever you use, that's 3 bags of the Supercook ones)
Method:
1-Preheat oven to 165°C, grease baking sheets or line with baking parchment
2-Sift together flour, baking soda and salt, set aside.
3-In a medium bowl, cream together the melted butter and sugars until well blended.
4-Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
5-Stir in the chocolate chips by hand using a wooden spoon. Drop cookies 1 tbsp at a time onto baking sheet about 3 inches apart.
Cooking:
Bake for 15-17 minutes, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring onto wire racks.
This will give you big cookies. However, if you want little ones, use a teaspoon to measure out each one and put them a couple of inches apart. This quantity will make up to 6 dozen soft cookies, but if you're making little ones, heat the oven to 180°C and reduce the cooking time to 6 minutes.
Wednesday, February 14, 2007
Mango Chicken
1 large mango
• 6 mild Peppadew peppers (these are available in jars in most supermarkets)
• 3 tbsp mango chutney
• 100g / 4oz Greek yoghurt
• 2 tsp Chinese five-spice powder
• 2 tsp flour• ½ lemon, juice only
• salt and freshly ground black pepper
• 4 chicken breasts, skinless and boneless
• 1 tbsp sunflower oil
• 1 tbsp honey
TO GARNISH
• 2 Peppadew peppers, thinly sliced
• fresh parsley, chopped
METHOD
• Cut the mango in half lengthways, on either side of the stone. Peel the fruit and cut into fairly large pieces.• Place half of the mango pieces into a food processor, keeping back the more even-sized pieces. Add the Peppadew peppers, mango chutney, yoghurt, five-spice powder, flour and lemon juice and blend until fairly smooth. Season with salt and freshly ground black pepper.• Cut the chicken breasts into pencil-thin strips and season with salt and freshly ground black pepper. • Heat a large, non-stick frying pan over a high heat. Add the oil and the strips of chicken, spread evenly around the pan and pour over the honey.
• Fry briskly over a high heat for about 2-3 mins until browned and just cooked (if you have a small frying pan you will need to do this in two batches).
• Pour the mango sauce over the chicken in the pan and stir until the sauce has thickened and is bubbling. Stir in the reserved pieces of mango.
• Check the seasoning and adjust if necessary then transfer to a serving dish and top with the sliced Peppadew peppers and sprinkle with parsley.• Serve with boiled rice.
• 6 mild Peppadew peppers (these are available in jars in most supermarkets)
• 3 tbsp mango chutney
• 100g / 4oz Greek yoghurt
• 2 tsp Chinese five-spice powder
• 2 tsp flour• ½ lemon, juice only
• salt and freshly ground black pepper
• 4 chicken breasts, skinless and boneless
• 1 tbsp sunflower oil
• 1 tbsp honey
TO GARNISH
• 2 Peppadew peppers, thinly sliced
• fresh parsley, chopped
METHOD
• Cut the mango in half lengthways, on either side of the stone. Peel the fruit and cut into fairly large pieces.• Place half of the mango pieces into a food processor, keeping back the more even-sized pieces. Add the Peppadew peppers, mango chutney, yoghurt, five-spice powder, flour and lemon juice and blend until fairly smooth. Season with salt and freshly ground black pepper.• Cut the chicken breasts into pencil-thin strips and season with salt and freshly ground black pepper. • Heat a large, non-stick frying pan over a high heat. Add the oil and the strips of chicken, spread evenly around the pan and pour over the honey.
• Fry briskly over a high heat for about 2-3 mins until browned and just cooked (if you have a small frying pan you will need to do this in two batches).
• Pour the mango sauce over the chicken in the pan and stir until the sauce has thickened and is bubbling. Stir in the reserved pieces of mango.
• Check the seasoning and adjust if necessary then transfer to a serving dish and top with the sliced Peppadew peppers and sprinkle with parsley.• Serve with boiled rice.
Orange Drizzle Cake
Orange Drizzle Cake
2 Oranges,
6oz butter,
6oz sugar,
6oz S.R flour,
3 eggs
4oz sugar,
4oz chocolate,
1oz butter
Cream, butter and sugar until soft,
fold in flour,
add beaten eggs one at a time until cake is a soft, dropping consistency.
Stir in zest from both oranges.
Put into a lined 1lb loaf tin.
Bake at 180 degrees C, gas mark 4 for one hour.
Leave to cool in the tin.
Make a syrup from the juice of the two oranges and 4oz sugar by simmering in a pan until sugar is dissolved.
Leave the cake in the tin, and puncture holes all over it with a cocktail stick.
Gradually pour the syrup over so it soaks the cake evenly.
Cool.
Melt chocolate and butter together, spread over the top of cake.
Leave to set, then peel off lining paper and serve.
2 Oranges,
6oz butter,
6oz sugar,
6oz S.R flour,
3 eggs
4oz sugar,
4oz chocolate,
1oz butter
Cream, butter and sugar until soft,
fold in flour,
add beaten eggs one at a time until cake is a soft, dropping consistency.
Stir in zest from both oranges.
Put into a lined 1lb loaf tin.
Bake at 180 degrees C, gas mark 4 for one hour.
Leave to cool in the tin.
Make a syrup from the juice of the two oranges and 4oz sugar by simmering in a pan until sugar is dissolved.
Leave the cake in the tin, and puncture holes all over it with a cocktail stick.
Gradually pour the syrup over so it soaks the cake evenly.
Cool.
Melt chocolate and butter together, spread over the top of cake.
Leave to set, then peel off lining paper and serve.
Caramel Apple Pudding
I would use a large tin of apples, so you would have to poach them first. And also, lol, I don't think I have ever made this in the UK, so not sure if caramel essence is easily available. (would probably work just as well with pears)
PUDDING
50g Margarine
200g sugar
3 eggs
120g flour
2 tsp baking powder
pinch salt
60ml milk
1 can (825g) apples
Cream margarine and sugar.
Add eggs one at a time, beating well in between.
Add sifted dry ingredients and milk alternately.
Pour into an overproof dish.
Spread aples over mixture.
Bake at 200 degrees for about 40 minutes (obviously this could vary, lol)
SAUCE
100g sugar
50g margarine
60ml milk
1 tsp Caramel Essence
Place all sauce ingredients in a pan.
Stir over medium heat until margarine has melted.
Pour sauce over pudding as soon as it comes out of the oven.
PUDDING
50g Margarine
200g sugar
3 eggs
120g flour
2 tsp baking powder
pinch salt
60ml milk
1 can (825g) apples
Cream margarine and sugar.
Add eggs one at a time, beating well in between.
Add sifted dry ingredients and milk alternately.
Pour into an overproof dish.
Spread aples over mixture.
Bake at 200 degrees for about 40 minutes (obviously this could vary, lol)
SAUCE
100g sugar
50g margarine
60ml milk
1 tsp Caramel Essence
Place all sauce ingredients in a pan.
Stir over medium heat until margarine has melted.
Pour sauce over pudding as soon as it comes out of the oven.
Saturday, February 10, 2007
Chocolate Banana Cake
2 large ripe bananas
1/2 tsp vanilla flavouring
175g butter225g granulated sugar
275g self raising flour
1/2 tsp bicarbonate of soda
3 eggs (beaten)
100g chocolate chips
Grease and line a 8 inch cake tin with greased greaseproof paper.
Peel the bananas and mash until smooth in a small bowl with vanilla flavouring.
Gently heat the butter and sugar in a saucepan until dissolved. Remove from heat and stir in flour and soda. Beat in eggs and mashed banana. Cool slightly. Stir in chocolate chips, and spoon into tin.
Cook at 170C for 35 mins or until skewer inserted into center of cake comes out clean.
Decorate with melted chocolate and bananas if you wish.
Serve with whipped cream as a pudding or on it's own as a cake.
1/2 tsp vanilla flavouring
175g butter225g granulated sugar
275g self raising flour
1/2 tsp bicarbonate of soda
3 eggs (beaten)
100g chocolate chips
Grease and line a 8 inch cake tin with greased greaseproof paper.
Peel the bananas and mash until smooth in a small bowl with vanilla flavouring.
Gently heat the butter and sugar in a saucepan until dissolved. Remove from heat and stir in flour and soda. Beat in eggs and mashed banana. Cool slightly. Stir in chocolate chips, and spoon into tin.
Cook at 170C for 35 mins or until skewer inserted into center of cake comes out clean.
Decorate with melted chocolate and bananas if you wish.
Serve with whipped cream as a pudding or on it's own as a cake.
Friday, February 02, 2007
Cheese sauce
*** 1 tablespoon of cornflour to ¼ pint milk, adding a little drymustard powder if liked and seasoning to taste. Mix the cornflour to apaste with a little of the milk, heat the rest to nearly boiling point.Add the HOT to the COLD, (not the other way around) stirring as you do,then return the mixture to the pan. heat slowly, stirring constantlyuntil the mixture thickens, simmer for a minute ir so, still stirring,then take off the heat and add the cheese - stron is best.
Sauce Recipes
Creamy Mushroom Sauce
As with so many things in cooking and in life, the key to this sauce is patience and confidence. Don't rush it and don't panic and you shouldn't have a problem.
You need:A good few handfuls of any mushroom sliced thinly.
25g (about 1heaped tbsp) flour or cornflour
1/2 pint of milk15g butterolive oilsalt and pepper
Melt the butter in a pan with some olive oil to stop it from burning.
Sauté the mushrooms until soft and coloured remove from the pan and set aside.
Turn off the heat under the pan.
Add the milk and flour and whisk.
Turn the heat back on but onto a very low flame.
Whisk the sauce frequently but not too vigorously and it will thicken up right before your eyes. It needs to cook for about 10 mins to cook out the flour taste.
This is a basic white sauce.
A nice little variation is to bung in a tsp of mustard (english is best), it gives the sauce a certain something.
Some torn basil is great too.
Once you are happy with it, return the mushrooms to the pan, allow to heat through, season to taste .
Serve over freshly boiled conchigle (pasta shells) as they hold large amounts of sauce.
No burnt bits, no lumps, no fuss.
As with so many things in cooking and in life, the key to this sauce is patience and confidence. Don't rush it and don't panic and you shouldn't have a problem.
You need:A good few handfuls of any mushroom sliced thinly.
25g (about 1heaped tbsp) flour or cornflour
1/2 pint of milk15g butterolive oilsalt and pepper
Melt the butter in a pan with some olive oil to stop it from burning.
Sauté the mushrooms until soft and coloured remove from the pan and set aside.
Turn off the heat under the pan.
Add the milk and flour and whisk.
Turn the heat back on but onto a very low flame.
Whisk the sauce frequently but not too vigorously and it will thicken up right before your eyes. It needs to cook for about 10 mins to cook out the flour taste.
This is a basic white sauce.
A nice little variation is to bung in a tsp of mustard (english is best), it gives the sauce a certain something.
Some torn basil is great too.
Once you are happy with it, return the mushrooms to the pan, allow to heat through, season to taste .
Serve over freshly boiled conchigle (pasta shells) as they hold large amounts of sauce.
No burnt bits, no lumps, no fuss.
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