Thursday, August 2, 2012
Wednesday, July 25, 2012
Sunday, July 22, 2012
Oranges
Carrots
Look its a PURPLE carrot....
At work last month the special was lamb shanks with vegies and well purple carrots....
So took a picture because just that day at school my teacher wouldn't believe me that there was such this as purple carrots that weren't GM.
At work last month the special was lamb shanks with vegies and well purple carrots....
So took a picture because just that day at school my teacher wouldn't believe me that there was such this as purple carrots that weren't GM.
Creme Brulee
Creme Brulee a very rich dessert....... the first time I was ever served a creme brulee was at a small resturant in Indonesia and since then this dessert has been one of my favourites. I love the sound when you crack the toffee layer with the back of you spoon and then the first mouthful which is a combination of the custard and toffee.
Simple Salad
I'M BACK
I have realised that it has been for ages since I last posted anything on "my mixing bowl" so from now on, I'm making a promise to all my readers that I'm going to do my very best to keep.... I promise that I will blog at least and this is at the very least once a week....
These are just some pictures that I found interesting i hope you enjoy......
These are just some pictures that I found interesting i hope you enjoy......
Thursday, March 8, 2012
Tuesday, March 6, 2012
Friday, October 21, 2011
Tuesday, August 23, 2011
Croissants (makes 24)
This recipe is from a book called “the cook’s book, recipes & step-by-step techniques from top chefs” published: 2005 by Dorling Kindersley
Ingredients:
· 12g ( ½ oz) fresh yeast or 7g ( ¼ oz) dried yeast
· 200ml (7fl oz) water at 20°C (68°F)
· 600g (1lb 6oz) strong white flour
· 12g (2tsp) salt (fleur de sel)
· 75g (2 ½ oz) caster sugar
· 35g (1oz) very soft unsalted butter
· 15g ( ½ oz) full-fat milk powder
· 325g (12oz) unsalted butter, chilled
FOR THE GLAZE
· 2 eggs
· 1 egg york
· Pinch of salt
Method
1. Dissolve the yeast in two-thirds of the water. Sift the flour into a large bowl. Mix in the salt, sugar, very soft butter, milk powder and dissolved yeast. Knead everything together quickly. If the dough is still a little stiff, add the rest of the water. Cover with cling film. Rest at room temperature for 1-1 ½ hour.
2. When the dough has doubled in size, remove it from the bowl, punch it down, and return it to the bowl. Cover the bowl with cling film and put in the fridge for 1- 1 ¼ hours. Remove the dough from the bowl, punch down again, cover with cling film and place in the freezer for a further 30 minutes.
3. Remove the dough from the freezer. Knead the cold butter until it is soft. On a floured surface, roll the dough out to a rectangle 3 times longer than it is wide. Place half the butter along the bottom edge of the dough. With the palm of your hand, push the butter to cover two-thirds of the rectangle dough.
4. Fold the rectangle of dough into thirds, folding the unbuttered top third down first. Wrap the folded dough in cling film. Let rest in the freezer for 30 minutes and then in the refrigerator for 1 hour.
5. Roll out the dough into a rectangle as before and spread with the remainder of the butter. Fold into thirds again and wrap in cling film. Let rest in the freezer for 30 minutes and then in the refrigerator for 1 hour.
6. Flour the work surface then roll out the dough until it is 3mm (1/8 in) thick. Using a sharp knife cut out triangles 20 cm (8in) high by 12 cm (5in) across the base.
7. To shape, place a triangle with the base nearest to you, roll it up, and then bring the ends round towards each other to make a crescent. Place the croissants 5cm (2in) apart on a baking sheet lined with baking parchment. Leave to rise at room temperature for 1 ½ - 2 hours.
8. Preheat the oven to 230°C, place the eggs, egg yolk, and salt in a bowl and whisk together. Brush the croissants with egg glaze, then place in the oven and reduce the temperature to 190°C. Bake for 20 minutes. Then remove from the oven and cool on a baking tray.
Friday, July 22, 2011
Creme Brulee
Crème Brulee (serves 10)
This recipe is out of a book called “Cookery for the Hospitality industry”
Ingredients:
· Milk 600ml
· Cream 500ml
· Vanilla essence 2ml
· Eggs 300ml
· Egg yolks 4
· Caster sugar 120g
· Pure icing sugar 20g
Procedure:
1. Heat 500ml of the milk, the cream and vanilla essence until it is quite warm but not boiling.
2. Mix the eggs, egg yorks and sugar with the remaining milk in a basin and pour on the hot milk and cream while stirring constantly. Strain the mixture into 10 individual pie dishes.
3. Place the pie dishes in a Bain Marie and bake in an oven at 165°C for 35-40 minutes. When the custard is set remove from the oven and allow to cool in the dishes.
4. Sift a generous coating of icing sugar on the surface of the custard and clean around the rim of the dish. Brown under the salamander until the sugar caramelises without burning. Alternatively use a gas blow torch or a hot Brulee iron.
5. Serve with pure cream.
NOTE: this basic recipe can be flavoured with coca or grated chocolate, praline or roasted wattle seeds.
my mixing bowl notes to the reader
- When making Crème Brulee make sure that you measure all the ingredients correctly because when I was making Crème Brulee’s for my 3rd time I got a bit over confident and I didn’t measure the ingredients correctly, which lead to the crème brulee’s not turning out correctly.
- In the recipe it says to use a ‘Bain Marie’ to cook the Crème Brulee’s for those of you that don’t know what a Bain Marie is it is a large roasting dish that is half filled with water and then the dishes are put in the water and aluminium foil is put over the top of the roasting dish. If my explanation isn’t easily understood just Google “Bain Marie”.
- This recipe says to use pure icing sugar to create the toffee layer on the top of the Crème Brulee, but when I made Crème Brulee’s I used brown sugar. If you wish to use brown sugar for the toping of your Crème Brulee turn your oven on to 180°C for 10 minutes and then turn the oven off. Then get approximately ½ cup of brown sugar and put it on a baking tray and put it in the oven ( by putting the sugar in the oven it allows it to dry out) once the sugar is dry take it out of the oven and then put it in to the food processer and then put equal amounts over the top of the Crème Brulee’s.
Monday, June 6, 2011
Wednesday, May 11, 2011
Tuesday, April 26, 2011
Views
To date "my mixing bowl" has had 583 views. I have decided to set a goal for "my mixing bowl' which is to get 1,000 views or over by the 31st of May 2011, so start viewing, feel free to become a follower, comment on any of the posts and vote in the survey.
Thursday, April 14, 2011
Passionfruit Slice with toffee
This recipe is out of "That's Life" mag
- 1/2 cup caster sugar
- 1 cup desiccated coconut
- 1 cup self-raising flour
- 100g unsalted butter, melted
- 170g passionfruit pulp
- 1 tablespoon fresh lemon juice
- 395ml can condensed milk
1. Preheat oven to 180'C. Grease a 20 * 30cm slice pan and line with baking paper. In a large bowl, mix together the sugar, coconut and flour. Add butter and mix well.
2. Place mixture in the prepared pan and press down to cover the bottom evenly. Bake for 10min and remove from oven. Use the back of a large metal spoon to smooth the slice.
3. Thoroughly mix the passionfriut, lemon juice and condensed milk together in a small jug and pour over slice, using a spatula to spread it evenly. Return to oven and bake for a futher 5-8 min, or until topping is set. Cool completely before slicing.
Saturday, March 26, 2011
Sunday, March 20, 2011
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