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November 8th, 2005


maryidarren
01:35 pm - On with the Theme :)
White Chocolate Liqueur Freeze
3/4 cup Granulated Sugar
1 1/2 cups Milk
1 Cup Whipping Cream
8 white chocolate Baking squares 1oz or 28g each cut up
1/2 cup milk
3 egg whites room temperature
3TBSP Cherry-flavoured liqueur(such as Kirsch) or Almond flavoured Liqueur (such as Amaretto)

Combine first 3 ingredients in a large bowl
Heat and stir chocolate and second amount of milk in medium sauce pan on low until smooth. Removed from heat. Add about 1 cup whipping cream mixture. Mix well. Add to whipping cream mixture. Stir well.
Beat Egg whites in a small bowl until Stiff peaks form. Gently Stir into whipping cream mixture. Stir in liqueur. Freeze until Firm or freeze in ice cream maker according to manufacturer's directions makes 6 cups. :)
1/2 cup is 261 Cal. 13.1g fat, 70mg sodium, 5g protein 30 g Carbs 0g fibre.

(4 comments | Leave a comment)

kittynitro
09:05 am - A Rum Cake Possibility
I guess it is kind of like a fruit cakeCollapse )

It's before breakfast and I'm drooling Christmasy drool.
Current Mood: hungryhungry
Current Music: slim gaillard

(5 comments | Leave a comment)

custard_kisses
12:40 pm - Themes
I was thinking of doing theme weeks. Each week we can hold a theme and then post recipes to that theme, or try baking/making something to the theme and posting pics.

kittynitro inspired me with her request for intoxicating treats so I thought that could be our first theme.

We have approximately ::opens calender:: 3 weeks 2 days until the start of December and 6 weeks 4 days until Christmas Day.
6 weeks!!

So here are my ideas, if everyone is happy with this I'll pop it on the main user info page for easy reference. If there are other ideas lets hear them and we can mix things up a bit until we have a good list.

Week1: Intoxicating treats
Week2: Chutneys, relishes and sauces
Week3: Cakes and cookies
Week4: Edible gifts to give
Week5: Sides, favourite accompaniment dishes
Week6: The Main event, fabulous Turkeys, Hams, and Roast Beast.

Of course you can still post about other recipes, food ideas, menu idea, or post things out of one theme week in another. You shall not be berated for posting a Yorkshire pud recipe in cakes and cookies week here!

(4 comments | Leave a comment)

November 5th, 2005


kittynitro
02:58 pm - Mmmm. Rum Cake?
Hello all,
I had a dream last night that I made the most extraordinary rum cakes as Christmas gifts. Everyone loved them. i was the super-heroine of the holidays. I awoke to the sad realization that I don't know how to make rum cake at all...

Do you have a favorite recipe for this delicious, (literally) intoxicating treat? Please share. Also, please let me know how long I can store them in freezer or out before the holidays.

Many thanks!
Kittynitro in Sf
Current Mood: rummy
Current Music: Yo ho ho

(13 comments | Leave a comment)

October 25th, 2005


mybonnykate
08:59 pm - a freezer recipe
PUMPKIN SPICE BREAD

Serve one of these loaves the day you make them. Wrap the other in foil and freeze up to one month so that you'll have it on hand for unexpected company.

Read more...Collapse )

(3 comments | Leave a comment)

jenni_goes_grrr
04:07 pm - Fudge...
I really like making fudge.. regular fudge, cookies and cream fudge.. peppermint fudge.. but i want it to be creamier.. I use the standard recipe on the back of the marshmallow puff jar, but use chcolate chips instead of whatever it is they suggest.. Its good.. but crumbly.. I know using less sugar would help, even though i use exactly what it says, but would i need to add MORE of somethign?

(3 comments | Leave a comment)

custard_kisses
11:42 pm - Christmas Pickle
With only 2 months until Christmas now is a great time to start making and storing away pickles and chutneys. Stored in a cool dark place these will improve in flavour over the next few weeks and can be quite useful as an I thought of this for you ages ago gift when unexpected guests call.
Jars look very smart when polished to a gleam then tarted up with little hats cut from festive fabric and ribbon.

This pickle goes well with cold meats, cheese and crackers, in a sandwich or as a side with a curry and popadoms.

Ingredients
8 Cups diced telegraph cucumber (around 4 cucumbers)
4 onions diced
3 Red capsicums, diced
3 Cups sugar
1 tsp celery seed
1 tsp mustard seed
2 Cups Wine vinegar
2-3 Tbsp cornflour (cornstarch)

Method
Halve the cucumbers lengthwise then scoop out the seeds with a teaspoon from the centre. Leave the dark green peel on and cut the flesh into small, even cubes.
A 2Lt ice cream container holds exactly 8 cups of diced cucumber for reference.
Put the cucumber into a bowl, sprinkle with salt and leave for 30 minutes while you prepare the other vegetables.
Cut the onion and red capsicum into small cubes the same size as the cucumber. Drain the cucumber and rinse.
Place the cucumber, capsicum, onion, celery and mustard seeds, sugar and vinegar into a large pan and bring gradually to the boil while stirring.
Mix the cornflour with a little extra vinegar and stir through to thicken the liquid.
Pour into hot jars that have been cleaned and sterilized in your preferred method. I boiled mine, but you can do them in the oven or steam them in the microwave.
Seal with lacquered lids while still hot, or wax and cellophane when cooled.




(3 comments | Leave a comment)

custard_kisses
10:23 am - White Chocolate and Hazelnut Pate
Ingredients
250gm Cream cheese, soften to room temperature
1 white Toblerone (100gms)
1Tbsp cator sugar
1/2C chopped toasted Hazelnuts

Method
Melt the Toblerone then beat in the softened cream cheese and sugar. Chill until firm. Chop and toast the hazelnuts, watching closely in case they catch.
Form the chocolate and cream cheese mix into a ball and roll in the toasted Hazelnuts, chill until needed.

Serve with Cinnamon spice biscuits, speculaas, almond bread or any other sort of sweet biscuit of choice.


(7 comments | Leave a comment)

September 22nd, 2005


custard_kisses
03:34 pm - Avoiding the last minute rush
Many food items for Christmas can be made in advance to save you that holiday rush headache.


  • Jams, pickles, chutneys and relishes can be made now and stored.

  • Mincemeat and Christmas cakes can be made from late October/early November

  • Biscuits and muffins can be pre made then frozen

  • Pastry's and breads like Waffles, cinnamon rolls or croissants for Christmas brunch can be pre made and frozen

  • Ham's and Turkeys can be ordered early from a butcher or supermarket to avoid missing out. See if your supplier will let you pay them off in increments before hand so the cost doesn't hit you all at once



Put a little pre thought into what you would like to make and give then get familiar with the recipe, give it a trial run to tweak it. There's nothing worse than making a batch of fudge the night before you plan on giving it to the recipient only to have it not set. Practice. Perfect. Package. I've been caught out Christmas day with out a gift for my mother in law ($#@!*& husband's fault) and resorted to making a batch of fudge as a gift about two hours before we left the house, thank the gods it turned out, it would have been quite the disaster if all I had to give her was some sugary, runny bowl of glug. She did say it was the freshest fudge she's ever had. If only she knew.

Don't forget to look out for small pretty foil papers, nice jars, boxes, pretty bags, decoupage stamps and ribbons to tart up your gifts. Start collecting those little things now and setting up a supplies box. When the Christmas garb comes out in shops start getting one little item a week for decoration, like some tinsel, foil ribbon, gold and silver pens then you will be well stocked to attractively package your hand made treats.

(2 comments | Leave a comment)

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