Sunday, 18 October 2015

Spiced Apple Drink

Right now I should probably be doing French revision but instead I am blogging. I have revised but I think I need to do more.





Today's recipe is a drink and I love it. We had some apple juice floating in the fridge (well it wasn't floating but you know what I mean). I based this recipe on Darina Allen's but to be honest I kinda just made up the method.


I then spent 20 minutes trying to take pictures with candles and orange lighting. By the time I drank the drink it was warm, not hot.


Ingredients:

450ml apple juice
350ml water
1 1/2 tbsp brown sugar
1 tbsp white sugar (you can up the amount of sugar if you want)
6 cloves
1 orange
4 star anise
1 1/2 tsp cinnamon (or a cinnamon stick if you have it)


Method:

Quarter your orange and stud each quarter with the cloves. Add them into a large saucepan. In a smaller saucepan add 50ml of the water and 50ml of the apple juice into it and add the sugar and the cinnamon (if it is ground. If not, then add it into the large saucepan). Heat it until the sugar has dissolved and then add it into the larger saucepan. Add the star anise and the rest of the apple juice and the water. Heat until hot. Pour into mugs and drink. It serves about 4 people.





Saturday, 17 October 2015

Chocolate Tahini Cupcakes (post 2)

Hello. Bonjour. Ciao.



Today's post is a repeat of another post I did not to long ago buutt, it is different. There are even more photos because duh AND I have taken my time, and converted the cups into weights because I am British, and I don't like using cups because they are super silly and fiddly. 



My old blogpost can be seen here. The recipe is from Molly Yeh's blog. Click on her name to see it. It is by far one of my favourite food blogs ever so you should definitely check it out if you haven't already.


I will leave the converted version below. Feel free to use it. p.s If it doesn't work, sorry. 

Based on Molly Yeh's recipe.

Ingredients:

340g sugar 
315g flour
1 1/2 tsp salt, baking power and bicarb.
1/4 tsp cinnamon
225ml buttermilk
1 tbsp vanilla
2 tbsp oil (that has no flavour. I used vegetable oil.)
6 tbsp tahini
168ml water

For the Icing:

225g butter, softened
2 tbsp tahini
60g cocoa powder
140-180g icing sugar (depending on how sweet you want it.)
a pinch of salt


Method- 

Preheat the oven to 180°C. Place your cupcake cases into the cupcake tray.

In a large bowl combine all the dry ingredients and mix. In a separate bowl add all of the wet ingredients, except for the water. Mix the wet ingredients into the dry ingredients. Stir in the water until you have a nice smooth batter.

Scoop the mix into your cupcake cases and bake for 18 minutes, or until a cake skewer thingy majig come out clean.

Transfer to a wire rack to cool. While they are cooling, make the icing.

For the icing, combine the soft butter and the tahini and mix. Add the icing sugar and cocoa powder an mix. Add the salt and mix again.

Ice the cooled cupcakes and enjoy!













Monday, 12 October 2015

Snickerdoodles Stopmotion

Hello. I have to type this quickly because I need to go to bed.

I made this stop motion of me baking. I love stop-motion and baking, so I thought they would go together well.

I will leave a link to the recipe here.



P.S the file is rather large so it may take a little while to load. Sorry. ;)

Emilia.

Saturday, 3 October 2015

Ginger Molasses Cake

Today's recipe is a ginger cake. The cake is actually in the oven right now so I don't know how good it is, however I can tell you one thing. It smells amazing.



This recipe is from The Violet Bakery Cookery Book. The cookbook was written by Claire Ptak. I went to the Abergavenny Food Festival and got to see her make Coconut Macaroons and some fancy Blondies. It was reallly good.


Last weekend we made the chocolate chip cookie and macaroons from the cookbook and they were so amazing. I will give the recipes later on.

Well I took a break from blogging and now the cake is done, iced, and has been tried. Can I just say that it tasted as good as it smelt. OMG so good.

I love autumn. This cake tastes like autumn, so I love this cake. Autumn is most definitely my favourite season. I love cinnamon, candles, sweaters, boots, coats, fires and snuggling up. Oh and you can't forget apples.


Ingredients: 

For the sponge:

150g of fresh ginger

300g plain flour

3/4 tsp ground cinnamon

1/4 tsp ground cloves

150g sugar

200ml vegetable oil (we used sunflower oil)

250g mollasses

225ml boiling water

2 teaspoons bicarbonate soda

2 eggs


For the icing:

250g icing sugar

2-3 tsp lemon juice (we used orange juice. we also needed 1.5 oranges....)


Method:

Preheat your oven to 150°C/gas 2. Butter a 23cm cake tin and line with baking paper.

Peel and thinly slice the ginger. Add it into your blender, and blend.

In a bowl, combine your flour, cinnamon and cloves, and mix to combine.

In a different bowl, add in the sugar, oil and molasses and mix until combined. It should form a paste like mixture.

Boil your water and add it into a glass jug. Add in your bicarbonate of soda and mix. Pour it into the treacle, sugar and oil mixture and mix. It should become frothy onto. (I loved that part as it was so sciencey..) Add in the ginger and then the flour, making sure you mix in one direction. Do not overmix.

Whisk the eggs in a separate bowl and then add them into the other mixture, mixing until just combined.

Pour into the prepared cake tin and bake for about 1 hour. You should be able to smell it, and an inserted skewer should come out clean.

To make the icing, mix together the icing sugar and juice. It should be thick enough to be an icing and not a drizzle, thin enough to fall down the size of the cakes.