SOME GOOD FOOD RECIPE YOU MAY TRY
Saw this somewhere and decided to share it with us. Good to taste as many good stuffs as food before you leave this world.
Check this out. I copied it from readers digest. Link to the page at the end.
HomeFood & DrinkRecipes
Delicious baking recipes you need to try this autumn
BY COINNEACH MACLEOD
26TH OCT 2023
Coinneach MacLeod (AKA the Hebridean baker) shares his delicious recipes for Hebridean hygge cake and sticky toffee Orkney brownies
Hebridean Hygge Cake
I’ve brought a wee bit of Denmark back home to the Hebrides! Originating from Hjallerup in Jutland, the recipe dates back to 1960 when a woman named Jytte Andersen took part in a cake-baking competition. Her Drømmekage was so good that it won, and the rest is sweet history. The star of the show is the irresistible coconut and caramel topping that crowns the Drømmekage. As the cake bakes, the topping caramelises to create a delightful, slightly chewy, golden crust. Whether enjoyed with a cup of coffee during a chilly autumnal afternoon or shared with loved ones on special occasions, this cake brings a sense of warmth and togetherness to any gathering.
Serves 6
Ingredients
For the cake:
• 225g sugar
• ½ tsp vanilla bean paste
• 3 eggs
• 225g plain flour
• 2 tsp baking powder
• 150ml milk
• 75g butter
For the topping:
• 100g butter
• 150g desiccated coconut
• 250g dark brown sugar
• 75ml milk
• pinch of salt
Method
1. Preheat the oven to 170°c fan and grease and line a 20cm cake tin.
2. Cream together the sugar, vanilla and eggs for at least four minutes until light and creamy.
3. In another bowl, sift the flour and baking powder together. Fold the flour into the egg mixture. Melt the butter in a pan and add the milk. Pour into the batter, folding it in until it is just combined. Pour the batter into the prepared cake pan.
4. Bake for about 30 minutes, the cake should be nearly cooked.
5. Meanwhile, to make the topping, simply place all the ingredients in a saucepan and stir together until melted. Carefully spread a layer over the cake. Turn up the heat to 200°c fan and bake for a further 5 minutes. Cool in the tin for 15 minutes and turn out onto wire rack. Put the kettle on, take a slice and envelop yourself in Hebridean Hygge.
Sticky Toffee Orkney Broonie
I discovered this Orkney bake in F Marian McNeil's 1929 cookbook, The Scots Kitchen. Traditionally an oat gingerbread baked as a classic loaf, I couldn't resist giving it my own twist. This time, I've transformed it into a scrumptious traybake, covered in a sticky toffee sauce, perfect for serving as a delectable dessert.
Serves 8
Ingredients
For the Broonie:
• 2 eggs
• 175ml buttermilk
• 65ml milk
• 125g unsalted butter
• 125g light brown sugar
• 75g black treacle
• 175g plain flour
• 175g rolled oats
• 1tsp bicarbonate of soda
• pinch of salt
• 2½ tablespoons ground ginger
For the sauce:
• 150g butter
• 300g muscovado sugar
• 1 tbsp black treacle
• 200ml double cream
Method
1. Pre-heat the oven to 150°c fan, grease and line a 20cm x 20cm traybake tin
2. In a bowl, whisk together the eggs, buttermilk and milk.
3. In a pan over a medium heat, melt together the butter, sugar and black treacle until combined and stir in the porridge oats. Add all the other dry ingredients to another bowl and mix in the eggy milk mixture, then the oaty treacle mixture and combine.
4. Pour the mixture into the tin and bake in the oven for 45 minutes or until a cocktail stick comes out clean after testing.
5. Meanwhile, make the sauce. Add the butter, sugar and black treacle to a pan and simmer until the sugar has dissolved and the butter melted. Then turn up the heat and let it bubble for a minute or so to create a dark toffee-coloured sauce. Take it off the heat and stir in the cream.
6. As soon as the Broonie is out of the oven, prick the cooked sponge pudding all over with a cocktail stick and pour about a quarter of the warm sauce over.
7. Serve warm with a slice of the Broonie covered in extra toffee sauce and a big scoop of vanilla ice cream.
Full article with links here
Posted here by Tosin Oke
Comments
Post a Comment