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.