zen2 - User contributions [en]

Pastillas De Leche recipe

2008-07-24T20:43:01Z

118.92.174.44: New page: ==Ingredients== *1 1/2 cups fresh milk *3 Tbsps. sugar *1 tsp. butter *5 Tbsps. full-cream powdered milk *1/2 cup sugar for rolling pastillas ==Procedure:== #Boil milk and sugar into a ...

==Ingredients==
*1 1/2 cups fresh milk
*3 Tbsps. sugar
*1 tsp. butter
*5 Tbsps. full-cream powdered milk
*1/2 cup sugar for rolling pastillas
==Procedure:==
#Boil milk and sugar into a paste.
#Add butter and powdered milk. Mix thoroughly.
#Let the paste rest until firm enough to handle.
#Divide into 20 pieces and roll into small cylinders. Roll in sugar.
#Wrap in colorful papel de japon (Japanese paper).

Ale Ube recipe

2008-07-23T22:44:12Z

118.92.174.44: New page: ==Ingredients== *4 oz. powdered ube. (purple yam - can be found in filipino food stores) *2 cups milk *1 (15 oz.) can condensed milk *2 egg yolks beaten slightly *2 tbsp. butter ==Procedur...

==Ingredients==
*4 oz. powdered ube. (purple yam - can be found in filipino food stores)
*2 cups milk
*1 (15 oz.) can condensed milk
*2 egg yolks beaten slightly
*2 tbsp. butter
==Procedure==
#Stir ube powder into milk in a saucepan.
#Mix until smooth. Add condensed milk and cook stirring over low heat until mixture thickens.
#Gradually stir in 1/4 cup of hot ube mixture into beaten yolks, then gradually return simmering pot with the rest of mixture.
#Add butter and continue stirring constantly for about 10 minutes.
#Place on well oiled or buttered 3-cup mold. Chill until ready to serve.
#Unmold on a platter just before serving.

MOIST BANANA CAKE recipe

2008-07-23T22:32:58Z

118.92.174.44:

==Ingredients==
*1 cup sugar 100 gm butter (melted)
*3 bananas (mashed with fork)
*3 eggs
*1 tsp baking soda
*½ cup milk
*150 ml youghurt
*2 cups self raising flour
==Procedure==
#Preheat oven 160 c. spray a 20 cm tin w/ non-stick baking spray.Line base w/ baking paper.
#Mix sugar,melted butter,bananas & eggs together warm the milk & stir in the baking soda.
#Add w/ youghurt to egg mixture,then stir in the flour.
#Pour into prepared tin.
#Bake 50 min

Household Tips

2008-07-23T22:11:29Z

118.92.174.44:

#Don't spending time soaking and scrubbing that old cheese grater, apply a thin layer of cooking spray before using it. That way, you won't have to deal with trying to scrub dried cheese off every time you use it.
#If you accidentally drop a glass, don't panic and run for the broom. Instead, use a piece of bread to pick up the smaller shards -- that way, you won't cut your foot on a barely-there piece of glass.
#Vinegar is also a quick-fix for any cleaning disaster. It will disinfect any surface, but if you can't stand the smell, try using white wine or cheap vodka instead.
#Cleaning a microwave can be a drag. Getting the dried food off with a sponge is enough to drive anyone crazy! For a safe and easy method, simply zap a bowl of lemon juice and water for five minutes, then let the microwave cool before wiping down the walls.
#Cleaning the toilet has to be the nastiest chore ever -- no one likes sticking their hand in there! Drop two Alka-Seltzer tablets in a dirty toilet, and watch them work their magic -- no scrubbing required!
#Clean as you work so dirty dishes don’t pile up.
#Don’t forget to preheat oven when you start putting a recipe together!
#Store popcorn in the freezer & pop while still frozen.You’ll have fewer unpopped kernels.
#Placing a few drops of lemon juice in a water in a cup & heating in the microwave will remove the smell of burned popcorn from the microwave.
#Never ever pour water on flaming fat oil you’ll spread the fire.If the fire’s inside a pan,slap on the lid.
#Read the recipe through from beginning to the end before you start.Do you have all the right ingredients?Utensils?Appliances?
#Cut food up small before stir frying, so it cooks quickly.
#Make sure you have turned off all the elements & the oven whe you have finished cooking.
#Assemble all the ingredients in one place before you stat cooking.
#Microwave lemons for about 10 seconds before squeezing them.That helps release the juice.
#To clean a blender jar fast,squirt a little detergent & a half fill with water.Whizz for a 30 seconds & rinse out.

Mini gooey chocolate brownies recipe

2008-07-22T09:23:54Z

118.92.174.44: New page: This bite-size brownie recipe is perfect for making as a group and then you can have a scrummage for the finished product. Makes 24 small squares Takes 20 minutes to make, 25 minutes to b...

This bite-size brownie recipe is perfect for making as a group and then you can have a scrummage for the finished product.

Makes 24 small squares
Takes 20 minutes to make, 25 minutes to bake, plus cooling

==Ingredients==

* 125g unsalted butter, plus extra for greasing
* 50g dark chocolate (no more than 50% cocoa solids), broken up
* 2 medium eggs, lightly beaten
* 1 tsp vanilla extract
* 225g golden caster sugar
* 50g plain flour, sifted
* 1 tbsp cocoa powder
* 1 tsp baking powder
* 125g mixed walnuts, hazelnuts and brazils, toasted and chopped

==Method: How to make mini brownies==

1. Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a deep baking tin, about 28 x 18cm, making sure the baking paper sits above the tin all the way around.

2. Put the butter and chocolate in a large bowl over a pan of just-simmering water, making sure the bowl doesn't touch the water. Leave for 4-5 minutes to melt, remove from the heat and stir until smooth.

3. Add all the other ingredients to the bowl and mix well. Tip into the tin, levelling the surface. Bake for 25 minutes or until risen and firm around the edges but a little soft in the centre. Cool in the tin for 15 minutes. The brownie will continue to cook as it cools.

4. Cut the brownie into 24 squares, then use a palette knife to carefully move each square to a wire rack. Cool completely before serving.

Chocolate torte recipe

2008-07-22T09:14:14Z

118.92.174.44: New page: A new twist on the classic French recipe St-Emilion au chocolat torte. The lighter creamy chocolate mixture here is set in a crisp almond tart shell and decorated with chocolate curls and ...

A new twist on the classic French recipe St-Emilion au chocolat torte. The lighter creamy chocolate mixture here is set in a crisp almond tart shell and decorated with chocolate curls and cocoa powder.

Serves 8
Takes 40 minutes to make, 40 minutes to bake, plus chilling and cooling

==Ingredients==

* 200g plain flour
* 1/4 tsp salt
* 50g ground almonds
* 120g chilled butter, diced
* 2 tbsp caster sugar
* 1 egg, separated

==For the filling==

* 250g plain chocolate (with no less than 70% cocoa solids), broken up
* 250ml double cream
* 2 eggs, separated
* 5 tbsp caster sugar
* 75g ratafias (round Italian biscuits, from most supermarkets)
* 21/2 tbsp amaretto liqueur
* To decorate
* Home-made chocolate curls or grated chocolate
* Cocoa powder

==Method: How to make chocolate torte==

1. Mix the plain flour and salt in a large bowl and add the almonds. Rub in the chilled butter to make fine crumbs. Add the caster sugar and mix well. Mix in the egg yolk and 2 tablespoons iced water and bring the mixture together into a ball – work it as little as possible so you don't end up with tough pastry. Flatten the pastry slightly, wrap in cling film and chill for 30 minutes.
Tip

This torte will keep in the fridge for up to 3 days. Serve at room temperature.

2. Preheat the oven to 200°C/fan180°C/gas 6. Remove the pastry from the fridge and roll it out between 2 sheets of baking paper, as thinly as possible. Line a deep, round, fluted 23cm tart tin with the pastry, using the paper to help lift and upturn it. Don't worry if the pastry breaks – it's easy to patch up with your fingers. Trim the edges to neaten. Line with more baking paper and some baking beans or rice and bake in the oven for 20 minutes. Remove the beans and paper, brush the pastry base with some of the egg white and pop back in the oven for 5 minutes to crisp up, then remove from the oven. Reduce the oven temperature to 140°C/fan120°C/gas 1.

3. Meanwhile, make the torte filling. Melt the chocolate and cream in a bowl over a pan of simmering water – make sure the bowl doesn't touch the water. Stir until smooth, remove from the heat and set aside for about 15 minutes to cool.

4. In a clean, grease-free bowl, whisk the egg whites to soft peaks, then whisk in 2 tablespoons caster sugar to make a loose meringue.

5. In another bowl, whisk the egg yolks with the remaining sugar for a few minutes, until thick and creamy. Add the cooled chocolate mixture to the egg yolks and sugar and mix well to combine. Using a large metal spoon, fold in the meringue mixture.

6. Spread a little of the filling in the pastry case. Toss 8 ratafias at a time in the amaretto, drain off any excess and arrange the ratafias on top of the filling. Pour the rest of the filling over the ratafias and bake in the oven for 15 minutes – when you remove the torte from the oven, it will still be a little wobbly in the centre. Set aside to cool and firm up.

7. Remove the torte from the tin and top with chocolate curls or grated chocolate. Dust with cocoa powder and cut into slices. Serve with softly whipped cream, if you like