Foodgasms
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Tati
runs with scissors
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it's clementine time...
I found this recipe on Nigella Lawson's website...very few ingredients and very simple to make...bonus...it's gluten free!
Clementine Cake
http://www.nigella.com/uploads/jpeg/asset_513_hl.jpg
4-5 clementines (about 1 pound total weight)
6 eggs
1 cup plus 2 tablespoons sugar
2 and one-third cups ground almonds
1 heaping teaspoon baking powder
when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz. Then tip in all the remaining ingredients and pulse to a pulp. Preheat the oven to 375ºF. Butter and line an 8 inch springform pan.
Pour the cake mixture into the prepared pan and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the pan. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it any time.
I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to one and one-quarter cups and slightly anglicize it, too, by adding a glaze made of confectioner's sugar mixed to a paste with lemon juice and a little water.
http://www.nigella.com/recipes/recipe.asp?article=175
I found this recipe on Nigella Lawson's website...very few ingredients and very simple to make...bonus...it's gluten free!
Clementine Cake
http://www.nigella.com/uploads/jpeg/asset_513_hl.jpg
4-5 clementines (about 1 pound total weight)
6 eggs
1 cup plus 2 tablespoons sugar
2 and one-third cups ground almonds
1 heaping teaspoon baking powder
when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz. Then tip in all the remaining ingredients and pulse to a pulp. Preheat the oven to 375ºF. Butter and line an 8 inch springform pan.
Pour the cake mixture into the prepared pan and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the pan. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it any time.
I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to one and one-quarter cups and slightly anglicize it, too, by adding a glaze made of confectioner's sugar mixed to a paste with lemon juice and a little water.
http://www.nigella.com/recipes/recipe.asp?article=175
Last edited:
rosco rathbone
1. f3e5 2. g4??
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I often bypass the hassel and stress of cooking and just consume my favorite ingredients in raw form. Case in point: I was just drinking unfiltered organic apple cider vinegar straight from the bottle and bitting chunks off of a wedge of Parmeggianno Reggiano the size of my fist.
That vinegar is amazing stuff.
That vinegar is amazing stuff.
I made these this evening and LOVE them. They have a dark gingerbread taste which is complemented by the chunks of chocolate. The fresh ginger really adds to the flavor.BallinaB said:
I wasn't sure that my little one would like them, because of the more "adult" taste, but he's devouring a couple right now.
Thanks for the recipe, Ballina!
Saint Peter
shoots left
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Why do people insist on screwing up cookies by baking them?
Collette said:I made these this evening and LOVE them. They have a dark gingerbread taste which is complemented by the chunks of chocolate. The fresh ginger really adds to the flavor.
I wasn't sure that my little one would like them, because of the more "adult" taste, but he's devouring a couple right now.
Thanks for the recipe, Ballina!
It's my pleasure, I'm so glad you and your little one are enjoying them.
tortoise
roosevelt dime
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Tatiana0706 said:
Mmmmm, clementines.
Mmmmmmm, Nigella.
Collette said:I made these this evening and LOVE them. They have a dark gingerbread taste which is complemented by the chunks of chocolate. The fresh ginger really adds to the flavor.
I wasn't sure that my little one would like them, because of the more "adult" taste, but he's devouring a couple right now.
Thanks for the recipe, Ballina!
Yay! Oh, I'm so glad they turned out. They sound truly amazing. I can't wait to try them!
Tinkersquash
Tinkersquash
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Chocolate Covered Cherries
Has anyone attempted to make these? I'd love some pointers. I'm mostly concerned with the fondant centers and if anyone has any tips about moulding the stuff around the cherry. Should the cherry be as dry as possible? Are there varying fondant recipes, one better than another?
Last Christmas I made up my own recipe and they came out really good, but it was a long process made even longer by the fact that they're best if left to marinate for a couple of weeks after they've been sealed in by the chocolate. It gives the fondant a chance to dissolve a bit with the cherry juice. I couldn't wait that logn
So... any advice or pointers?
Has anyone attempted to make these? I'd love some pointers. I'm mostly concerned with the fondant centers and if anyone has any tips about moulding the stuff around the cherry. Should the cherry be as dry as possible? Are there varying fondant recipes, one better than another?
Last Christmas I made up my own recipe and they came out really good, but it was a long process made even longer by the fact that they're best if left to marinate for a couple of weeks after they've been sealed in by the chocolate. It gives the fondant a chance to dissolve a bit with the cherry juice. I couldn't wait that logn
So... any advice or pointers?
Lost Cause
It's a wrap!
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I just polished off a rib eye steak......cooked in garlic and real butter...
http://img.photobucket.com/albums/v418/daggerdesigns/132_3230.jpg
http://img.photobucket.com/albums/v418/daggerdesigns/132_3230.jpg
Tinkersquash
Tinkersquash
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I'd take that rib eye and some spinach over chocolate covered cherries, any day of the week. That looks painfully delicious and done to perfection!
Tinkersquash
Tinkersquash
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What are spritz cookies? Are those the kind you press out of a pump?
Also, it's my opinion that anything with pecans is delicious. Wish I could get my hands on them over here! I miss Pecan Pie *sad*
~Avalon~
smack that
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yep that's them.
and... i'm completely frustrated. i now understand why my grandmother had a pristine cookie press from the 1920's. it doesn't fucking work!!!!
arggggggggggggggggggggggggggggg
the pecan pound cake is truly delicious. you should get someone to send you some pecans.
rosco rathbone
1. f3e5 2. g4??
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Last night @ Petrossian's on 58th and 7th...
raw oysters, one from each of the seven seas
rare venison in a sauce of wild shrooms, chestnuts and some kind of cranberry like berry.
Aquavit: 10 bucks a thimbleful, very good.
raw oysters, one from each of the seven seas
rare venison in a sauce of wild shrooms, chestnuts and some kind of cranberry like berry.
Aquavit: 10 bucks a thimbleful, very good.
tortoise
roosevelt dime
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tortoise
roosevelt dime
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Off topic: Holy crap! I'm screwing a 27 yr. old!
You make me feel 10 years younger, baby.
rosco rathbone
1. f3e5 2. g4??
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tortoise
roosevelt dime
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That would be significantly less appetizing.
Saint Peter
shoots left
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New York chow sure is interesting.
tortoise
roosevelt dime
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Highfalutin' cityfolk.
Saint Peter
shoots left
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At Starbucks he orders a Non fat half caff tripple grande quarter sweet sugar free vanilla non-fat lactaid extra hot extra foamy caramel macchiato.
*recycled clipboarding*
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