Sunday, November 28, 2010

Season for citrus - Orange Cake

P1180427

Tasty recipe from here

In view that the link above doesn't work anymore, I have included the whole recipe from http://www.theguardian.com/lifeandstyle/2007/aug/01/recipes.foodanddrink3

What I did differently :-
Halved the recipe based on 2 eggs. 
Baked using 18cm spring form.
Used plain flour (instead of self-raising) added with baking powder.

Verdict
Love it - Light at fluffy! A keeper but I'll add more orange zest the next time.


Sicilian orange cake
Serves about 8
source : http://www.theguardian.com/lifeandstyle/2007/aug/01/recipes.foodanddrink3

250g lightly salted butter, at room temperature, plus extra for greasing
250g caster sugar
4 medium eggs
1½ teaspoons finely grated orange zest
250g self-raising flour
85ml freshly squeezed orange juice

For the icing:
125g icing sugar
5 teaspoons freshly squeezed orange juice

Method :-
Preheat the oven to 170C/gas mark 3. Grease and line a 22cm clip-sided round cake tin with non-stick baking paper.
Using an electric whisk, cream the butter and sugar together for 4-5 minutes until very pale. Beat in the eggs, one at a time, beating well between each one, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest. Add the flour all at once and mix in well, then slowly mix in the orange juice. Spoon the mixture into the tin and bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the centre of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.
Leave the cake, in its tin, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the paper. Put it onto a serving plate.
Sift the icing sugar into a bowl and stir in the orange juice until you have a spreadable consistency. Spread it over the top of the cake, letting it drip down the sides, and leave to set. Serve cut into slices.


Monday, November 08, 2010

Decals for my kitchen

How beautiful to have your canisters organised with these labels :)




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Wednesday, November 03, 2010

No-roll pie crust

P1180412
I love eating savoury pies and tarts but kneading is not my favourite task, plus leaves me a messy kitchen to clean after! So, when I found this recipe last week, I knew that I have to try it out immediately :)

The dough was indeed easy to prepare and ready in minutes. The taste though was a bit greasy ; perhaps I should have paired it with lighter fillings. Anyway, I'll still use this pie crust recipe again , noting to add oil gradually and blind bake for 10 minutes before adding the fillings.

No-Roll Pie Crust

http://allrecipes.com//Recipe/no-roll-pie-crust-i/Detail.aspx

Ingredients
1 1/2 cups all-purpose flour
1/2 cup peanut oil (used canola oil instead)
1/4 cup ice water
1/2 teaspoon salt

Directions

Pre-heat oven at medium heat.

Mix all ingredients together in a bowl. Place dough in the pie pan, and press it out evenly with your fingers. Fill with favorite pie filling and bake.

Own Notes
Used 21cm dia. baking dish, and it was too small
To add oil gradually the next time.
To blind bake for 10 minutes before adding the fillings.

Sunday, November 28, 2010

Season for citrus - Orange Cake

P1180427

Tasty recipe from here

In view that the link above doesn't work anymore, I have included the whole recipe from http://www.theguardian.com/lifeandstyle/2007/aug/01/recipes.foodanddrink3

What I did differently :-
Halved the recipe based on 2 eggs. 
Baked using 18cm spring form.
Used plain flour (instead of self-raising) added with baking powder.

Verdict
Love it - Light at fluffy! A keeper but I'll add more orange zest the next time.


Sicilian orange cake
Serves about 8
source : http://www.theguardian.com/lifeandstyle/2007/aug/01/recipes.foodanddrink3

250g lightly salted butter, at room temperature, plus extra for greasing
250g caster sugar
4 medium eggs
1½ teaspoons finely grated orange zest
250g self-raising flour
85ml freshly squeezed orange juice

For the icing:
125g icing sugar
5 teaspoons freshly squeezed orange juice

Method :-
Preheat the oven to 170C/gas mark 3. Grease and line a 22cm clip-sided round cake tin with non-stick baking paper.
Using an electric whisk, cream the butter and sugar together for 4-5 minutes until very pale. Beat in the eggs, one at a time, beating well between each one, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest. Add the flour all at once and mix in well, then slowly mix in the orange juice. Spoon the mixture into the tin and bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the centre of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.
Leave the cake, in its tin, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the paper. Put it onto a serving plate.
Sift the icing sugar into a bowl and stir in the orange juice until you have a spreadable consistency. Spread it over the top of the cake, letting it drip down the sides, and leave to set. Serve cut into slices.


Monday, November 08, 2010

Decals for my kitchen

How beautiful to have your canisters organised with these labels :)




AddThis Social Bookmark Button

Wednesday, November 03, 2010

No-roll pie crust

P1180412
I love eating savoury pies and tarts but kneading is not my favourite task, plus leaves me a messy kitchen to clean after! So, when I found this recipe last week, I knew that I have to try it out immediately :)

The dough was indeed easy to prepare and ready in minutes. The taste though was a bit greasy ; perhaps I should have paired it with lighter fillings. Anyway, I'll still use this pie crust recipe again , noting to add oil gradually and blind bake for 10 minutes before adding the fillings.

No-Roll Pie Crust

http://allrecipes.com//Recipe/no-roll-pie-crust-i/Detail.aspx

Ingredients
1 1/2 cups all-purpose flour
1/2 cup peanut oil (used canola oil instead)
1/4 cup ice water
1/2 teaspoon salt

Directions

Pre-heat oven at medium heat.

Mix all ingredients together in a bowl. Place dough in the pie pan, and press it out evenly with your fingers. Fill with favorite pie filling and bake.

Own Notes
Used 21cm dia. baking dish, and it was too small
To add oil gradually the next time.
To blind bake for 10 minutes before adding the fillings.