Not losing recipes since 2009
3 eggs
1 cup flour
2tbl vanilla extract
1/2 cup butter (melted, but cool)
1tsp baking powder
3/4 cup sugar
beat eggs & sugar together
Add vanilla and butter
Add flour & baking powder
Should make a sticky dough that almost drops from the spoon.
4 1/2 cups plain flour
1/2 cups granulated sugar
1 tsp. cinnamon
2 tsp. baking powder
3/4 lb. sweet butter, softened
4 eggs
2 tbsp. rum
Sift the dry ingredients into a bowl.
Make a well in the centre and put the softened butter, eggs and rum in well. Gradually mix the flour into other ingredients. Let the dough, stand at room temperature, uncovered, for 2 hours. Divide into small balls the size of walnuts, and cook them in a waffle iron.
Makes 3-4 dozen.
This recipe came with the Belgian waffle machine, and was really good. quite a firm waffle, and naturally crisp.
Makes 20 waffles:
250g butter
200g sugar
5 eggs
500g flour
5g baking powder
400ml milk
Makes 8 waffles:
100g butter
80g sugar
2 eggs
200g flour
3g baking powder
120ml milk
3 desert spoons of batter per waffle.
This is a no-bake cheesecake. The recipe is a mash-up from other recipes, and vaguely like one made years back, but can’t find. Lovely and fresh tasting. This is version one, and i might change it a spot over time. More lemon maybe.
The Base:
300g digestives (crushed/crumbed)
150g melted butter
The filling:
5-6 lemons
1kg mascarpone
250ml double cream
5 tblspoons of icing sugar
Mix the butter and biscuit crumbs and press into an 11″ loose-bottomed round tin. put in the fridge to firm up.
For the filling – beat all the ingredients together and pop on top of the base. Leave overnight in the fridge to set a little.
1 medium white cabbage (about 1kg)
1 tablespoon salt
1 tablespoons caraway seeds (optional)
Righto – we’re brewing stuff so clean everything. The right bacteria will come with the cabbage. Wash your hands too (you’ll need to handle the cabbage.)
First – Slice the cabbage – bin the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. You can use a mandolin to slice thinly, or carefully by hand. You’re looking for thin ribbons of cabbage.
Next – mix the cabbage and salt in a bowl. Work the salt into the cabbage by squeezing the it with your hands. Gradually the cabbage will give out a lot of water, and become limp. Work it for 5-10 minutes. Add the caraway seeds if you wish.
Pack the cabbage into the jar – stuff it in tight. Pour any liquid released by the cabbage into the jar and press it down. The liquor should cover the cabbage.
Weigh the cabbage down with weights or a smaller jar – this will help keep the cabbage submerged beneath its liquid. Cover the jar (muslin or paper) so that particles stay out, but it can breath.
Keep an eye on it daily. Press it down, make sure the liquid covers the cabbage. Add extra liquid, if needed – 1 teaspoon of salt in 1 cup of water. Add enough to submerge the cabbage.
The cabbage is going to bubble as it ferments. Ferment the cabbage for 3 to 10 days. the bubbles will lift the cabbage up, so keep pressing it down daily. Leave it at room temperature – 21˚C ideally.
Once it has the zing you want, put a lid on and keep it in the fridge. As long as it still tastes and smells good to eat, it is.
So, I have a sous vide cooker. it keeps a water bath at a regulated temperature and allows you to slow cook things, vacuum sealed in a plastic bag. For meat, it is supposed to be a way to cook and tenderise it, without cooking fully- so 1 hr of cooking for a steak, but still pink and juicy.
I have the Anova Sous vide cooker.
Now I have to find out how to use it.
Starter points:
Sirloin steak. Rare 58˚c for 1 hr. Medium 60˚c for 1hr
3 very ripe bananas, peeled & mashed smooth.
1/3 cup melted butter
1 teaspoon sodium Bicarb
2 tsp dried seaweed flakes
3/4 cup soft brown sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 cup of white SR flour
1/2 cup brown flour
Mix the butter and smushed banana. Beat in the bicarb, egg, seaweed, and sugar, then flour.
Bake in a 4×8″ lined bread tin for 45 mins at 170c
As I write this, the muffins are in the oven, so here’s hoping…
Makes 10-12, depending on generosity!
Mix everything except the raspberries and chocolate until smooth. add the chocolate, then last thing, gently fold in the raspberries so they don’t get mushed up.
Put them in muffin cases and cook for 25mins or so – until cooked anyway…
(at the time of writing, I’m not sure how long that will be..)
Sooo- this batter works really well in a thick waffle iron. The metric tonne of baking powder makes the waffles fizz up and fill any mould. The waffles and light and airy, but not overly crisp.
2 tbl white sugar
2 eggs
3 tbl melted butter
1 1/2 cups milk
1 tsp vanilla essence
1 tsp salt
1 1/2 cups flour
3 1/2 tsp baking powder
mix it all up, and let it rest for 10 minutes.
