Name: Ruth

Posts by The Pink Whisk:

    Day 12 – Snowmen Macarons

    December 12th, 2014

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    Just a little delicious Christmas idea from me today! Snowmen Macarons!

    Ingredients:

    1 x qty Macaron mixture recipe here

    Milk Chocolate Ganache

    80ml double cream

    1 tbsp butter

    300g milk chocolate chopped

    To decorate:

    Thin Christmas ribbon

    Cake pop sticks

    Black edible icing pen

    Orange edible icing pen or orange petal dust mixed with a little clear alcohol

    Makes: 16 snowmen

    Mix up the Macaron mixture following the steps just here, very simply flavour the mixture at the meringue stage with a teaspoon of vanilla extract.

    Fill a piping bag with the mixture and line 2 baking trays with non-stick baking paper or ideally a reusable bake o glide sheet.  Use a piping nozzle that is a round open nozzle no bigger than 1cm wide – this helps control the mixture and stops it from flowing out of the bag! Read the rest of this entry “

    6 Comments "

    Day 11 – Mantecados

    December 11th, 2014

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    A little something to share with you for Christmas that I’d not come across before.  I was tipped off to these by a good friend Helen who lives and works in Spain – you may have come across her blog The Diary of a Cake Maker.

    I was asked to take part in Expedia’s World on a Plate Blogger Challenge and this Spanish Christmas recipe is just perfect.

    Mantecados are a traditional Spanish Christmas treat – a Crumble Cake.  They are extremely light and flaky, a delicate treat that will melt in your mouth.  They will certainly be a regular Christmas treat in our house from now on.

    They are served in waxed paper wrappers – owing to the fact that they will fall apart as you eat them – and I’ve found a nifty way of making my own with waxed paper and tissue paper too – all the instructions are below.

     

    Ingredients:

    250g plain flour

    160g lard (or white vegetable fat ie. Trex as a vegetarian alternative)

    Pinch of salt

    Zest of ¼ lemon

    50ml sweet white wine (Moscatel)

    Caster sugar to coat

    For the wrappers:

    Christmas Tissue Paper

    Waxed paper (If you’re crafty with other projects not just baking you may have come across this in hobby supply stores, if not then it’s available on Amazon and eBay) Read the rest of this entry “

    7 Comments "

    Day 10 – Chocolate Meringue Roulade

    December 10th, 2014

    DSC04007Last years Toffee Pecan Roulade went down an absolute storm so I thought this year I’d share a chocolate version.  They’re so brilliant because they’re freezable!  Make it now and stash it in the freezer for a Christmas dessert.

    Ingredients:

    Roulade

    5 egg whites, large

    2 tsp cornflour

    225g caster sugar

    2 tbsps cocoa powder

    Chocolate Caramel Filling

    1 x 315g tin of condensed milk

    90g soft brown sugar

    90g butter

    3 tbsps cocoa powder

    Cream

    300ml double cream

    3 tbsps icing sugar

    50g chocolate curls

    Popping candy (optional)

    Cocoa powder to dust Read the rest of this entry “

    22 Comments "

    Day 9 – Cappuccino Truffles

    December 9th, 2014

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    A perfect after dinner treat, deliciously simple to make but dark, rich and packing a coffee punch.  The white chocolate coating adds a lovely creamy touch just like a Cappuccino! Here are my tips for making, shaping and coating the best truffles around.

    Ingredients:

    300g dark chocolate, chopped

    250ml double cream

    1 shot of espresso (40ml strong coffee)

     

    250g white chocolate to coat

    Dusting of cocoa powder

     

    Makes: Approx 50 truffles (that sounds a lot, but actually if you’re giving them as gifts they don’t go hugely far – certainly after allowing for quality control!

    Start off by making the coffee ganache as the base for the truffles. Chop the dark chocolate and set to one side. Read the rest of this entry “

    37 Comments "

    Bread Baking at Seasoned Courses

    December 8th, 2014

     

     

    Just a quick reminder to you all that I am teaching a bread baking class next year with Seasoned Courses at Catton Hall in Derbyshire on the 4th February 2015.

    We’ll be covering all sorts of different bread making, shaping and recipes and not to mention all my tips and tricks for brilliant loaves. Read the rest of this entry “

    1 Comment "

    Day 8 – Ecclefechan

    December 8th, 2014

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    Have you ever tried these?  They are really delicious and a nice alternative to Mince Pies too.  I have added Christmas spices to mine and a zesty orange pastry which isn’t the traditional way so if you want them authentic simply leave those out.

     

    Ingredients:

    Pastry

    225g plain flour

    100g butter, cold diced

    25g caster sugar

    Zest of 1 orange

    1 egg, large

    A little water to combine

    Filling

    2 eggs, large

    100g sultanas

    100g raisins

    50g cherries, whole

    50g flaked almonds

    2 tbsps treacle

    150g dark muscovado sugar

    1 tbsp vinegar

    125g butter

    1 ½ tsp ground mixed spice

    A little icing sugar to dust

    Makes: 18 Read the rest of this entry “

    14 Comments "

    Day 7 – Gala Pork Pie

    December 7th, 2014

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    Would you like one of these on your buffet table?  They’ve gone down a storm here and I bet they will with you too!

    Ingredients:

    Hot water crust pastry

    340g plain flour

    1 tsp salt

    150ml water

    115g lard

    Filling

    500g minced pork (the best quality you can find)

    125g streaky smoked bacon, diced

    200g sausagemeat

    1 tbsp fresh sage, finely chopped

    1 tbsp fresh parsley, finely chopped

    Salt and pepper

    1 tsp dried thyme

    1 small onion, finely diced

    1 egg

    6 eggs, large (hard boiled)

    1 egg beaten for egg wash

    Jelly

    250ml chicken stock

    2 sheets of gelatine

     

    Makes: 1 x 2lb loaf tin pie Read the rest of this entry “

    6 Comments "

    Day 6 – Chocolate and Mulled Wine Tart

    December 6th, 2014

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    An extremely rich mulled wine and chocolate tart – very decadent and something a little bit different to serve this Christmas.  I know isn’t everyone’s cup of tea but it’s definitely mine!

    Ingredients:

    Pastry

    100g butter, softened

    75g caster sugar

    1 egg, large

    300g plain flour

    1 ½ tsp ground cinnamon

    ½ tsp ground nutmeg

    ½ tsp ground cloves

     

    Filling

    6 eggs, large

    225g caster sugar

    350ml mulled wine

    100ml double cream

    3 tbsps cocoa powder

     

    Makes: 1 x 9” tart Read the rest of this entry “

    8 Comments "

    Day 5 – Mincemeat Baklava

    December 5th, 2014

     

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    A new twist on a Mince Pie – Mincemeat Baklava!  No sorry, I’m not making my own Filo, it’s Christmas time for goodness sake and I’m just a little bit busy.  Ready made Filo is what it’s all about!

    Ingredients:

    2 x pkts Filo Pastry

    1 x jar of Mincemeat

    175g melted butter

     

    200ml water

    200g caster sugar

    80ml honey

    2 cinnamon sticks

    2 star anise

    5 whole cloves

    Makes: 1 x 8” square tray of Bakalava Read the rest of this entry “

    1 Comment "

    Day 4 – Chocolate Christmas Cake

    December 4th, 2014

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    A super rich dark Christmas cake.  I’ve been making this for a few years now and I’m always asked for the recipe.  The chocolate isn’t an obvious flavour but it is what makes this cake so rich and luxurious.  It’s a great cake to make as the fruits only have an overnight soaking and it doesn’t need any feeding – bargain!  Try it, I know you’ll love it!

    Plus there’s a couple of bonus projects with this recipe too – have a look here for these individual cakes, perfect to give as gifts and these cute little mini ones too – Santa Please Stop Here!

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    Ingredients:

    200g butter

    200g light muscovado sugar

    150ml brandy

    150ml water

    Juice and zest of 2 large oranges Read the rest of this entry “

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