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Post by lagenda on Nov 11, 2008 8:26:09 GMT
Now that I am retired I have more time to do what I really like and that is being in the kitchen cooking and baking. I have just made a Dorset apple cake that came out a treat. I put those strips you can buy to stop the cake pointing and cracking on top and the cakes rose perfectly level.
Clarifying stock gives me the greatest satisfaction. It is almost miraculous how a cloudy flocculent pan of stock can be changed into a something resembling the clarity of lager when clarified using egg whites. This is something I did not know how to do until recently. You live and learn as they say.
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Post by PeterL on Nov 11, 2008 20:38:41 GMT
Ingredients: 2 or 3 tbsp milk 1 1/2 teaspoons baking powder 1 egg(s) 1/2 lemon - juice 225 cooking apples 165 soft light brown sugar 1 teaspoon cinnamon Directions: Grease and line a 7 inch round cake tin (ideally with a loose bottom). Toss apples (peeled and chopped into small pieces) in lemon juice. Sift flour and baking powder, rub in butter. Stir in 110g of the sugar, the apple and the egg and mix well, adding enough milk to make a soft dropping consistency. Transfer the mixture into the tin. Sprinkle over the remaining sugar and the cinnamon. (Alternatively use demerara sugar for a more crunchy topping). Cook at 180 C for 45 to 50 minutes.
#eating5cg#
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TG
Senior Member
Posts: 205
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Post by TG on Nov 11, 2008 22:41:56 GMT
How much flour?
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Post by PeterL on Nov 12, 2008 9:11:21 GMT
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Post by expatd on Dec 1, 2008 18:10:54 GMT
Lagenda, you can come over and play in my kitchen anytime... I hate cooking and baking...
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TG
Senior Member
Posts: 205
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Post by TG on Dec 4, 2008 12:59:03 GMT
Lagenda, you can come over and play in my kitchen anytime... I hate cooking and baking... I dislike it during the week but my wife usually takes care of it as I am rarely home in time to eat with the family. However, it's my responsibility at the weekend and I quite enjoy it. Saturday is usually a themed day and because I have the time I usually experiment with at least one new dish.
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Post by expatd on Dec 8, 2008 16:09:41 GMT
I`m pretty good at cooking but hate doing it and now the kids have left home it makes it pretty hard to motivate myself, though I do force myself when we have guests for dinner.
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Post by hagen on Jan 18, 2009 9:17:48 GMT
Hagen comments.:- My speciality is doing birds in the oven. Be it a chicken or two, duck, turkey etc I prepare a feast by my own system which is to wrap the bird(s) in aluminium foil with spices included and maybe three/four strips of bacon to provide fat to sink in to the bird(s) then when cooked take out, remove the top of the foil then back in under the grill to crisp the skin. Save the juice for a gravy.
The other thing I am good at is sherry trifle but I always seem to put too much sherry into the trifle, strange that !!
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