Posts filed under
http://twitter.com/aliceayel
Languages: French, Spanish, English, German.
Mum, teacher of Modern Languages, web 2.0 enthusiast, keen cook, eager member of Fosse Singers choir.
Personal objectives:
- to use web 2.0 to challenge and engage learners.
- to boost learners independence and creativity.
- to personalize learning.
January 05, 2009
Clementine upside-down cake.
I received this recipe with my weekly fruit and veg box from http://www.abelandcole.co.uk
Clementines are in season so this is a great recipe if you had too many at the bottom of your stocking ;)
For the topping:
20g butter
1 tbsp clementine juice
3 tbsp sugar
8-10 clementines cut into thick slices
For the cake:
10 g butter softened
2 clementines juiced and zest finely grated
150g sugar
2 eggs
150g self-raising flour
150ml yogurt
1 tbsp ginger
1/2 tsp ground cinnamon
Preheat the oven to 180 degres.
Butter a round cake tin.
Melt 3 tbsp of sugar with the butter and clementine juice over a high heat in a heavy frying pan, stirring in the edges as they caramelise to make a thick fudge sauce.
Lay in the clementine slices and cook for 1-2 minutes on each side, till brown and release their juices.
Transfer the clementines onto the tin.
Beat the butter and sugar until light and white.
Add the eggs one by one.
Fold in the flour, yogurt, ginger, cinnamon and clementine zest.
Add enough clementine juice for the mixture to drop softly from the spoon.
Spread the mixture over the fruit.
Bake for 40 minutes, covering loosely with foil for the last 15 minutes.
Wait till the cake cools a litlle, then tip onto a plate. It should look fab!
Clementines are in season so this is a great recipe if you had too many at the bottom of your stocking ;)
For the topping:
20g butter
1 tbsp clementine juice
3 tbsp sugar
8-10 clementines cut into thick slices
For the cake:
10 g butter softened
2 clementines juiced and zest finely grated
150g sugar
2 eggs
150g self-raising flour
150ml yogurt
1 tbsp ginger
1/2 tsp ground cinnamon
Preheat the oven to 180 degres.
Butter a round cake tin.
Melt 3 tbsp of sugar with the butter and clementine juice over a high heat in a heavy frying pan, stirring in the edges as they caramelise to make a thick fudge sauce.
Lay in the clementine slices and cook for 1-2 minutes on each side, till brown and release their juices.
Transfer the clementines onto the tin.
Beat the butter and sugar until light and white.
Add the eggs one by one.
Fold in the flour, yogurt, ginger, cinnamon and clementine zest.
Add enough clementine juice for the mixture to drop softly from the spoon.
Spread the mixture over the fruit.
Bake for 40 minutes, covering loosely with foil for the last 15 minutes.
Wait till the cake cools a litlle, then tip onto a plate. It should look fab!
Comments [1]
January 05, 2009
Fruity Christmas biscotti.
I baked those delicious Christmas biscuits. They are very easy to make
and you can add any dried fruits. They are perfect with an espresso or
a cup of tea (if you live in England :))
The recipe is on the BBC GoodFood website
http://www.bbcgoodfood.com/recipes/8022/fruity-christmas-biscotti?binderbox=showlogin
and you can add any dried fruits. They are perfect with an espresso or
a cup of tea (if you live in England :))
The recipe is on the BBC GoodFood website
http://www.bbcgoodfood.com/recipes/8022/fruity-christmas-biscotti?binderbox=showlogin
Comments [1]
November 09, 2008
Microwave choc pudding baked in 3 minutes!
The other night I had chocolate left in my cupboard but not much time left to bake a cake in the oven. So I decided to try the microwave version and it wrked out very well. In just 3 minutes time, I had a chocolate pudding. That saved me time and electricity!
Here is the recipe:
Melt 50g plain chocolate (or more if you're a chocolic!) and a bit of a water in the microwave for 45 seconds or more. Leave it to cool.
Then whizz 100g soft butter and 100g sugar in a food processor until pale and fluffy. Mix in 2 eggs one by one. Add the melted chocolate and 100g self-raising flour and pulse until incorporated. Butter a microwavable mould and pour in the mixture. Microwave on high (750-800w) for 3 minutes. It's ready!
Here is the recipe:
Melt 50g plain chocolate (or more if you're a chocolic!) and a bit of a water in the microwave for 45 seconds or more. Leave it to cool.
Then whizz 100g soft butter and 100g sugar in a food processor until pale and fluffy. Mix in 2 eggs one by one. Add the melted chocolate and 100g self-raising flour and pulse until incorporated. Butter a microwavable mould and pour in the mixture. Microwave on high (750-800w) for 3 minutes. It's ready!
Comments [1]
