3oz. (75 gm.) plain chocolate
1 Tbsp very strong coffee
1 tsp. vanilla essence
2 1/2 oz. (62 gm.) plain flour
2 1/2 oz. (62 gm.) softened butter
2 1/2 oz. (62 gm.) icing sugar, sifted
3 large eggs
Apricot jam
- Pre-heat oven to moderate, 350 F or Gas No. 4 (177 C)
- Brush a 7 inch (17.5 cm.) loose-bottomed round cake tin with melted butter. Line base and sides with greaseproof paper. Brush with more butter. (Or use non stick baking paper)
- Break up chocolate and put into basin with coffee and essence. Leave over a saucepan of hot, not boiling, water until melted, stirring once or twice. Leave to cool.
- Sift flour twice onto plate.
- Put butter with 1 1/2 oz. (37 gm.) sugar into mixer bowl. Cream with beaters until light and fluffy.
- Beat in egg yolks and cooled chocolate mixture. Transfer to a second bowl.
- Put egg whites into a clean dry mixer bowl, and beat to a stiff snow. Add remaining sugar. Continue beating until whites are shiny and stand in firm, high peaks.
- Using a metal spoon, gently fold into chocolate mixture alternately with flour.
- When smoothly combined, transfer to prepared tin.
- Bake in center of oven for 40-50 min’s. or until a wooden skewer, inserted into the center of the cake, comes out clean.
- Leave in tin 5 min’s, then turn out and cool on a wire rack. Remove paper.
- When cake is completely cold, cut in half and sandwich together with apricot jam. Warm some more apricot jam, and brush over top and sides of cake to hold crumbs in place and prevent them mingling with the icing.
- Stand cake on rack and cover top and sides with Mocha Icing.
- When serving cake accompany, in traditional style, with a bowl of softly whipped cream.
4oz. (100 gm.) plain chocolate
1 tsp. butter
2 tsp. instant coffee
8 tsp. hot water
2oz. (50 gm.) icing sugar, sifted.
- Break up chocolate and put in basin with butter, coffee and 3 tsp. hot water
- Stand basin over saucepan of hot, but not boiling, water. Leave until melted, stirring once or twice.
- Put icing sugar into mixing bowl. With mixer at low speed, gradually beat in chocolate mixture alternately with remaining water, and continue beating for about 1/4 min. or until icing is smooth.
- Use straight away.
David B. February 20th, 2010
Posted In: Mixer Recipes
3 egg whites
1 1/2 lb. (approx. 3/4 kilo) icing sugar, sifted.
1/2 tsp. glycerine
- With mixer at medium speed, beat egg whites until foamy
- With mixer at low speed, gradually beat in icing sugar.
- When all the icing sugar has been incorporated, add glycerine (which makes icing less brittle).
- Continue beating at medium speed for about 7 min’s., or until icing is very smooth and white, and forms soft peaks.
- Cover with a clean damp tea towel or plastic wrap and leave to stand for 1 hour.
- Before using, add 1 tablespoon hot water, and stir icing gently with a wooden spoon to break up any bubbles that may have formed while it was being beaten.
Note:
- The above quantity will twice coat top and sides of a 7-8 inch (17.5-20 cm.) rich fruit cake.
- For ‘rough’ icing used to cover a Christmas cake, reduce quantity of icing sugar by about 4oz (100 gm.), and beat until icing forms peaks.
- When icing is being used for piping, make the same consistency as above, but omit the glycerine.
David B. February 20th, 2010
Posted In: Mixer Recipes
3 egg whites
Pinch of cream of tartar
6oz. (150 gm.) caster sugar
1 level tsp. cornflour
1 tsp. vinegar
1/2 pint (250 ml.) double cream
1 Tbsp. milk
8oz. (200 gm.) fresh raspberries
Icing sugar
- Pre-heat oven to cool, 300 F or Gas No. 2 (149 C)
- Cover large baking tray with baking paper.
- Put egg whites and cream of tartar into a clean, dry mixer bowl.
- Beat with beaters until very stiff.
- Add half the sugar. Continue beating until meringue is very shiny and stands in high peaks.
- Using a metal spoon, fold in remaining sugar with cornflour and vinegar.
- Transfer to prepared baking tray, spreading meringue mixture into an 8 inch (20 cm.) round.
- Put into center of oven and cook for 1 1/4 to 1 1/2 hours, or until Pavlova is pale golden and crisp on the outside and soft inside.
- Switch off heat and leave Pavlova in the oven until completely cold.
- Lift away from paper and transfer to serving dish.
- Put cream and milk into mixer bowl and beat until thick.
- Pile cream mix over the Pavlova, then add the raspberries.
- Sift icing sugar over he top.
David B. February 20th, 2010
Posted In: Mixer Recipes
1 1/2oz. (37 gm.) flour
1 standard egg, beaten
Salt and pepper to taste
8oz. (200 gm.) potatoes
TOPPING
about 1 1/2 oz. (37 gm.) melted butter
Grated Parmesan cheese
- Cook potatoes in boiling salted water until tender
- Drain and put in mixer bowl
- Break up with a fork
- Add flour and egg
- With mixer at low speed, beat potatoes with beaters until smooth.
- Season to taste with salt and pepper.
- Leave until completely cold.
- Drop teaspoons of mixture into a pan of gently simmering salted water.
- Cook until Gnocchi float to the top and are lightly puffed.
- Remove from pan with a slotted spoon and transfer to 4 warm plates.
- Coat with melted butter, then sprinkle with Parmesan cheese.
- Serve immediately.
Serves 4
David B. February 20th, 2010
Posted In: Mixer Recipes
4oz. (100 gm.) plain flour
1/4 level tsp. salt
1 oz. (25 gm.) butter
1 oz. (25 gm.) white cooking fat or lard
Approx. 1 Tbsp. cold water to mix
- Sift flour and salt into mixer bowl.
- Cut butter and fat into small peices and add to the flour.
- With mixer at low spead, run beaters through the ingrediants until they resemble fine breadcrumbs.
- Using a fork, mix to a stiff paste with water.
- Turn out onto a lightly floured board and knead until smooth.
- Use as required.
David B. February 20th, 2010
Posted In: Mixer Recipes
1 orange flavor jelly
Boiling water
1/4 pint (125 ml.) fresh, frozen or canned orange juice.
1/4 pint (125 ml.) single cream
2 egg whites
4 glace cherries halved (decoration)
Mint leaves (decoration)
- Make up jelly to 1/2 pint (250 ml.) with boiling water. Stir until dissolved. Add orange juice. Pour into mixer bowl.
- Leave in the cold until just beginning to thicken and set.
- With mixer at medium speed, beat with beaters until foamy, then slowly beat in cream. Transfer to a clean bowl.
- Put egg whites in clean dry mixer bowl.
- With mixer at high speed, beat with beaters until stiff, but not dry.
- Using a metal spoon, fold into the jelly mixture.
- When smooth and evenly combined, transfer to a serving bowl.
- Chill until firm and set
- Decorate with cherries and mint before serving.
Serves 4 – 5
David B. February 20th, 2010
Posted In: Mixer Recipes
2 egg yolks
1/2 level tsp. dry mustard
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
Large pinch sugar
White pepper
1/2 pint (250 ml.) oil
2 Tbsp. strained lemon juice or 50/50 lemon juice and vinegar
1 Tbsp. boiling water
- Place yolks, mustard, salt, Worcestershire sauce, sugar, and pepper into mixer bowl.
- With mixer at high speed, beat with beaters until smooth and well blended.
- Still beating continuously, add oil drop by drop – rapid addition of oil causes the mayonnaise to curdle- and continue until the mayonnaise thickens.
- Stir in half the lemon juice, then continue to beat in the oil, a tsp. at a time.
- When all the oil has been added and the mayonnaise is thick, stir in the rest of the lemon juice and the boiling water.
- Transfer to a bowl, cover with foil or plastic wrap and refrigerate.
Note: If the mayonnaise curdles, put a fresh egg yolk into a bowl and slowly beat the curdled mayonnaise into it.
David B. February 20th, 2010
Posted In: Mixer Recipes
4oz. (100 gm.) self-raising flour
4oz. (100 gm.) softened butter
4oz. (100 gm.) caster sugar
2 standard eggs
Apricot jam
Desiccated coconut
6 glace cherries, halved
2 dozen small leaves cut from angelica
- Pre-heat oven to moderate, 350 F or Gas No. 4 (177 C)
- Sift flour onto plate
- Put butter and caster sugar into mixer bowl. Cream until the mixture is light and fluffy.
- Beat in whole eggs, one at a time, adding tablespoons of sifted flour with each.
- Using a metal spoon, gently fold in the rest of the flour.
- Spoon equal amounts of mix into 12 greased muffin tins.
- Bake in center of oven for 20 – 25 min’s. or until well-risen and golden.
- Turn out and cool on a wire rack.
- When completely cold, brush Madeleines all over with warm apricot jam, then roll each in coconut. Stand 1/2 a cheery and 2 leaves of angelica on the top of each.
Makes 12
David B. February 20th, 2010
Posted In: Mixer Recipes
2oz. (50 gm.) caster sugar
1/4 pint (125 ml.) warm water
1 level Tbsp dried yeast
1 lb. (approx. 1/2 kg.) plain flour
1 level Tsp. salt
1 level tsp. mixed spice
1 level tsp. cinnamon
1/4 level tsp. cloves
2oz. (50 gm.) butter
4oz. (100 gm.) currants
2oz. (50 gm.) mixed chopped peel
5 Tbsp. warm milk
1 standard egg, fork-beatenGLAZE
2 level Tbsp granulated sugar
2 Tbsp milk
- Pre-heat oven to hot, 425 F or Gas No. 7 (218 C)
- Dissolve 2 tsp. of the sugar in the water. Sprinkle yeast on top. Leave to stand in a warm place for 10-15 mins, or until frothy.
- Sift flour, salt and spices into mixer bowl.
- Rub in butter, then add rest of sugar, currants and peel. Toss ingrediants lightly together.
- Add yeast liquid, milk and egg.
- Mix to a dough with dough hook, then continue to knead with hook until dough is smooth and elastic.
- Cover with a peice of greased polythene and leave to rise in a warm place for aboutt an hour, or until dough has doubled in size and springs back when pressed lightly with a finger.
- Uncover and knead lightly with the hook until firm.
- Divide into 12 equal-sized peices and shape each into a round bun.
- Stand on greased baking trays and cover with greased polythene.
- Leave to rise again in a warm place until doubled in size.
- Cut a cross on the top of each with a knife.
- Bake just above the center of the oven for 20-25 mins.
- Remove from oven
- Make glaze, by disolving sugar in the milk and boiling for 1 min. Brush over the tops of the buns.
- Cool on a wire rack.
Makes 12
David B. February 20th, 2010
Posted In: Mixer Recipes
8oz. (200 gm.) self-raising flour
1/4 level tsp. salt
1 level tsp. mixed spice
4oz. (100 gm.) slightly softened butter
4oz. (100 gm.) caster sugar
4oz. (100 gm.) mixed dried fruit
1 standard egg, beaten
3 – 5 Tbsp. cold milk
- Pre-heat oven to moderate, 350 F or Gas No. 4 (177 C)
- Brush inside of 6 inch (15 cm.) round cake tin with melted white cooking fat. Line base and sides with greaseproof paper. Brush with more fat.
- Sift flour, salt and spice into mixer bowl
- Cut butter into small peices, and add to flour mixture.
- With mixers at low speed, run beaters through ingrediants until they resemble fine breadcrumbs.
- Add sugar and dried fruit and using fingertips, toss ingrediants lightly together to mix.
- With wooden spoon or fork, mix to medium stiff batter with beaten egg and milk, stirring briskly without beating.
- Transfer to prepared tin.
- Bake in center of oven until well risen and golden; 1 1/4 – 1 1/2 hours, or until a wooden squwer, inserted into the center of the cake, comes out clean.
- Turn out and cool on a wire rack.
- Store in an air-tight tin when cold.
David B. February 20th, 2010
Posted In: Mixer Recipes
4.7