Miscellaneous food recipes from Random Saturday
Earl Grey Tea Panna Cotta
Serves: 6
Ingredients
- 300ml double cream
- 300ml milk
- 3 Earl Grey teabags
- ¼ cup caster sugar
- 2 tsp gelatine dissolved in 1 tbs boiling water
1. Place
the cream and milk in a saucepan. Add teabags. Slowly bring to the boil over a
medium heat. Remove from the heat and set aside for 10 minutes.
2. Discard
teabags from cream mixture. Add sugar and return to a low heat. Cook, stirring,
for 5 minutes, or until sugar dissolves.
3. Place
2 tbs of boiling water in a small heatproof bowl. Sprinkle over gelatine. Bring
a small saucepan of water to boil. Remove from heat. Sit the bowl of gelatine
in the water and stir until dissolved. Cool slightly, then stir into the cream
mixture.
4. Lightly
oil 6 x 1/2 cup (125ml) dariole moulds or ramekins. Place on a tray and pour in
cream mixture. Refrigerate for 4 hours.
5. To
serve, break the seal by inserting a small knife between the panna cotta and
the mould. Turn onto a serving plate and shake to release. Serve dish with
fresh berries.
Birthday Cupcakes with cream cheese frosting
Cooking Time: 20 minutes/Makes: 24
Ingredients
Cupcakes
- 250g unsalted butter, softened
- 1 1/2 cups (330g) caster sugar
- 2 tsp vanilla extract
- 4 eggs
- 3 cups (450g) self-raising flour, sifted
- 1 cup milk
- Assorted sweets, to decorate
Frosting
- 125g unsalted butter, softened
- 250g cream cheese, softened
- 1 tsp vanilla extract
- 4 cups (640g) icing sugar, sifted
Method
1. Preheat
oven to 180°C. Using an electric mixer, beat butter, sugar, 1/4 tsp salt and
vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each
addition.
2. Add
1/2 the sifted flour and 1/2 milk and stir until combined, then add remaining
flour and milk and stir until combined.
3. Line
two 12-hole (1/3-cup capacity) muffin tins with paper cake cases. Spoon 2 tbs
mixture into each paper case, then bake for 20 minutes or until a skewer
inserted into the centre of a cake comes out clean. Cool cakes in tin.
4. For
frosting, using an electric mixer, beat butter, cream cheese and vanilla for 3
minutes or until light and fluffy. Gradually add icing sugar, beating until
incorporated. Refrigerate for 1 hour.
5. With
a spoon or palette knife, spread frosting over tops of cooled cakes, then
decorate as desired with assorted sweets. Un-iced cakes can be made a day ahead
and stored in an airtight container.
lol.
Scones
Makes: 20
Ingredients
- 2 1/2 cups self-raising flour
- 1 tablespoon caster sugar
- 80g butter, chilled, chopped
- 1 cup milk
- strawberry jam and double thick cream, to serve
Method
1. Preheat
oven to 220°C/200°C fan-forced. Lightly grease a 7.5cm-deep, 22cm round cake
pan. Combine flour and sugar in a bowl. Using fingertips, rub butter into flour
mixture until mixture resembles fine breadcrumbs.
2. Make
a well in the centre of flour mixture. Add milk. Stir with a flat-bladed knife
until mixture just comes together (don't over-mix). Turn dough on to a lightly
floured surface. Knead gently to bring dough together.
3. Gently
press dough into a 2cm-thick round. Dip a 4.5cm round cutter into flour. Cut
out scones. Gently press leftover dough pieces together and repeat to make a
total of 20 scones. Place scones, touching, in prepared pan. Sprinkle with a
little extra flour. Bake for 10 to 12 minutes or until golden. Remove from
oven. Cool in pan for 5 minutes. Wrap in a clean tea towel to keep warm. Serve
with jam and cream.
donna.
