Recette du jour
Sweet treats
Clockwise, top left to bottom left : Chocolate truffles, gingerbread men, Almond macaroons, florentines.
Sooooo ... its Christmas day, 3pm, everyone's had their fill ... aunt Bessie's snoring after having a few more sherries than is generally good for her. 'Uncle' Steve has had enough of getting beaten at Joe Madden '06 by kids 15 years his junior (and he's such a sore loser that he won't admit defeat) .. people are getting restless, it's not quite time to start attacking the leftovers .... whaddy'a do ??
Roll out the plates of cakes and sickly sweet stuff !
Chocolate truffles
Preparation : 45 mins (plus setting)
Cooking : 5 mins
Ingredients
Makes 36
15 floz dble cream
12 oz plain chocolate
2 tbsps liqeuer (grand marnier for example)
1 oz unsalted butter
Extra chocolate for dipping and grated white and plain chocolate for decoration
Method
1) Heat cream in a small pan until boiling. Remove from heat, add-in chocolate and stir until melted
2) Stir in the liqueur and butter then mix until the butter has melted. Pour everything into a bowl.
3) Place in the freezer until the mixture is firm enough to hold it’s shape
4) Use a melon baller to scoop out rounds and place them on baking paper – chill until firm to the touch
5) Once chilled, roll each truffle in cool melted chocolate then roll a third of all of them in grated white chocolate, a third of them in grated plain chocolate and leave the rest plain.
Florentines
Preparation : 40 mins
Cooking : 10 mins
Ingredients
makes 12
3 ½ oz butter
4 tbsps fresh milk
4 oz icing sugar (sifted)
1 ½ oz flour
3 oz chopped mixed peel
3 oz glace cherries, finely chopped
3 oz flaked almonds
1 tsp lemon juice
4 oz plain chocolate
method
1) Put 3 oz of butter, sugar and the milk into a saucepan. Stand over a low heat until the butter has melted.
2) Remove from heat, stir in flour, peel and cherries, almonds and lemon juice then leave to cool
3) Once cooled, spoon equal parts onto prepared baking sheets.
4) Bake at 190°c for 10 mins until golden brown.
5) Allow to cool until lukewarm, then remove the florentines very carefully from the baking sheets.
6) Leave to cool on a wire cooling rack.
7) Melt chocolate and remaining butter in a basin over hot water (a bain marie).
8) Put a heaped teaspoon on each Florentine then spread over evenly with a knife. Mark wavy lines with a fork on each one – leave until the chocolate thickens before serving
Almond macaroons
Preparation : 25 mins
Cooking : 25 mins
Ingredients
Makes 18
2 egg whites
4 oz ground almonds
8 oz caster sugar
½ oz ground rice
½ tsp vanilla essence
½ tsp almond essence
+ extra egg white
9 blanched & split almonds
Method
1) Beat the egg whites until foamy but not stiff.
2) Add in the almonds, sugar ground rice and essences then beat well.
3) Pipe or spoon 18 mounds of the mixture onto a prepared baking tray, taking care to leave a good inch and a half to allow for spreading as they cook. Brush over with the extra egg white. Place ½ a blanched almond on each one
4) Bake at 170°c for 20 – 25 mins until golden brown.
5) Leave to cool for 5 minutes then carefully lift the macaroons off of thebaking sheets and leave them to cool on a wire cooling rack.
Gingerbread men
Preparation : 25 mins + cooling
Cooking : 15 mins
Ingredients
Makes 4 to 6
4oz flour
2 oz soft brown sugar
1 tsp ground sugar
2 oz butter
1 tbsp fresh milk
2 tbsps black treacle
Currants for decoration
Method
1) Place flour, sugar and ground ginger into a bowl and mix together; make a well in the center.
2) Put butter milk and treacle into a small saucepan heat gently until the butter has melted. Then Remove from the heat and allow to cool for 2 – 3 mins.
3) Pour the butter mixture into the dry ingredients and mix with a wooden spoon to make a soft ball.
4) Leave the mixture to cool until it's firm to the touch.
5) Roll the dough out onto a work surface until it is about .5 cm thick then cut out with a gingerbread man cutter or into any other festive shapes.
6) Transfer the biscuits to a greased baking sheet – allowing room for them to spread out during cooking. Decorate with currants for the eyes, nose and buttons.
7) Bake at 180° for 10 – 15 minutes.
8) Leave to cool for 3 minutes then transfer the biscuits carefully to a wire cooling rack and leave them until they are completely cold.
More recipes are just a click away
Clockwise, top left to bottom left : Chocolate truffles, gingerbread men, Almond macaroons, florentines.
Sooooo ... its Christmas day, 3pm, everyone's had their fill ... aunt Bessie's snoring after having a few more sherries than is generally good for her. 'Uncle' Steve has had enough of getting beaten at Joe Madden '06 by kids 15 years his junior (and he's such a sore loser that he won't admit defeat) .. people are getting restless, it's not quite time to start attacking the leftovers .... whaddy'a do ??
Roll out the plates of cakes and sickly sweet stuff !
Chocolate truffles
Preparation : 45 mins (plus setting)
Cooking : 5 mins
Ingredients
Makes 36
15 floz dble cream
12 oz plain chocolate
2 tbsps liqeuer (grand marnier for example)
1 oz unsalted butter
Extra chocolate for dipping and grated white and plain chocolate for decoration
Method
1) Heat cream in a small pan until boiling. Remove from heat, add-in chocolate and stir until melted
2) Stir in the liqueur and butter then mix until the butter has melted. Pour everything into a bowl.
3) Place in the freezer until the mixture is firm enough to hold it’s shape
4) Use a melon baller to scoop out rounds and place them on baking paper – chill until firm to the touch
5) Once chilled, roll each truffle in cool melted chocolate then roll a third of all of them in grated white chocolate, a third of them in grated plain chocolate and leave the rest plain.
Florentines
Preparation : 40 mins
Cooking : 10 mins
Ingredients
makes 12
3 ½ oz butter
4 tbsps fresh milk
4 oz icing sugar (sifted)
1 ½ oz flour
3 oz chopped mixed peel
3 oz glace cherries, finely chopped
3 oz flaked almonds
1 tsp lemon juice
4 oz plain chocolate
method
1) Put 3 oz of butter, sugar and the milk into a saucepan. Stand over a low heat until the butter has melted.
2) Remove from heat, stir in flour, peel and cherries, almonds and lemon juice then leave to cool
3) Once cooled, spoon equal parts onto prepared baking sheets.
4) Bake at 190°c for 10 mins until golden brown.
5) Allow to cool until lukewarm, then remove the florentines very carefully from the baking sheets.
6) Leave to cool on a wire cooling rack.
7) Melt chocolate and remaining butter in a basin over hot water (a bain marie).
8) Put a heaped teaspoon on each Florentine then spread over evenly with a knife. Mark wavy lines with a fork on each one – leave until the chocolate thickens before serving
Almond macaroons
Preparation : 25 mins
Cooking : 25 mins
Ingredients
Makes 18
2 egg whites
4 oz ground almonds
8 oz caster sugar
½ oz ground rice
½ tsp vanilla essence
½ tsp almond essence
+ extra egg white
9 blanched & split almonds
Method
1) Beat the egg whites until foamy but not stiff.
2) Add in the almonds, sugar ground rice and essences then beat well.
3) Pipe or spoon 18 mounds of the mixture onto a prepared baking tray, taking care to leave a good inch and a half to allow for spreading as they cook. Brush over with the extra egg white. Place ½ a blanched almond on each one
4) Bake at 170°c for 20 – 25 mins until golden brown.
5) Leave to cool for 5 minutes then carefully lift the macaroons off of thebaking sheets and leave them to cool on a wire cooling rack.
Gingerbread men
Preparation : 25 mins + cooling
Cooking : 15 mins
Ingredients
Makes 4 to 6
4oz flour
2 oz soft brown sugar
1 tsp ground sugar
2 oz butter
1 tbsp fresh milk
2 tbsps black treacle
Currants for decoration
Method
1) Place flour, sugar and ground ginger into a bowl and mix together; make a well in the center.
2) Put butter milk and treacle into a small saucepan heat gently until the butter has melted. Then Remove from the heat and allow to cool for 2 – 3 mins.
3) Pour the butter mixture into the dry ingredients and mix with a wooden spoon to make a soft ball.
4) Leave the mixture to cool until it's firm to the touch.
5) Roll the dough out onto a work surface until it is about .5 cm thick then cut out with a gingerbread man cutter or into any other festive shapes.
6) Transfer the biscuits to a greased baking sheet – allowing room for them to spread out during cooking. Decorate with currants for the eyes, nose and buttons.
7) Bake at 180° for 10 – 15 minutes.
8) Leave to cool for 3 minutes then transfer the biscuits carefully to a wire cooling rack and leave them until they are completely cold.
More recipes are just a click away
posted by Damiel | 3:33 PM
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