cookbook recipes!

[lefcadio.livejournal.com]

Just a few of my favourite recipes! I love to make desserts, mostly, so perhaps these won't appeal to Gackt... but hopefully everyone else :D



- 120g chocolate [recommended half dark, half milk] (plus extra dark & white to add in as chunks)
- 75ml double cream
- 90g butter
- 3 eggs
- 150g powder sugar
- 30g cocoa powder
- 150g flour
- 90g walnuts

# melt chocolate, butter and cream in a bowl sitting over warm water; stir.
# in a separate bowl, beat eggs and sugar
# stir the two mixes together
# sift in the flour and cocoa powder, stir together along with walnuts and chocolate chunks.
# pour into baking paper'd deep tray, bake for ~10mins on 160C.

+ These brownies are soft, moist, very moreish and disappear fast!





- 250g flour
- 75g soft salted butter
- 50g dark sugar
- 50g white sugar
- half tsp baking powder
- 50g golden syrup (or if you can't get it, maple syrup probably works)
- 2 egg yolks
- 1 tsp cinnamon
- 2 tbsp ground ginger

# beat together butter and sugar
# stir in baking powder, syrup and yolks
# sift in flour and spices, stir
# knead, separate into two, wrap in clingfilm and chill for 30mins.
# roll, cut, bake for 10mins on 170C

+ we would always eat these on bonfire night and christmas. a little dry, very gingery, excellent with mulled wine or just a cup of tea.





for cake
- 2 cups flour
- 2 tbsp matcha
- 2 tsp baking powder
- 1 cup soft unsalted butter
- 2 cups powder sugar
- 5 large eggs, separated
- pinch of salt

for filling

- double cream
- small tin yude azuki

# preheat oven to 160C.
# sift together flour, matcha and baking powder
# in separate bowl, beat together sugar and flour until fluffy; gradually add yolks
# slowly add in the dry ingredients while stirring
# in clean bowl, beat eggwhites and salt
# fold eggwhites a third at a time into the other mixture　until even and light
# pour into tins [2 round], bake for 60-70mins
# allow to cool for 10mins with over door cracked, then take out to cool on rack
# to make cream just mash the azuki to a paste, stir into the liquid cream then whip. Judge quantities for yourself depending on how beany you want it :)

+ I love this cake! beware, it's quite huge. Very fluffy due to the whisked eggwhites, not too sweet, and matcha & azuki is always an amazing combination.

Comments

[karadin.livejournal.com]

What G won't take we will! And he will probably sneak one or two, to be polite, you understand! ;D

[pyroyale.livejournal.com]

I absolutely love gingerbread. I'm a terrible cook but I might give that one a go if I can track all of the ingredients down.

[asliceofthemoon.livejournal.com]

the cake sounds soooo delicious..... i'd love to make it... as soon as i discover what matcha and azuki are, LOL *goes off to google them...*

[bugackt.livejournal.com]

They sound yummy~~ I want to do these but I need to buy oven first ^^;

[wongkk.livejournal.com]

You too, huh?! I so know: I have a choice of microwave, wok or grill! Or begging invitations from friends ha ha

[wongkk.livejournal.com]

These sound fabulous. I love the matcha idea - have you Japanese-ed a Western recipe or is this an all-original creation?

The English ginger recipe is making me hungry. And bonfire night is not so far off. It's clever to use half dark and half light sugar to control the colour and treacliness - very artistic!

Thanks for these. Three more reasons to buy an oven!