21/5/14 Food Photography - Baking

on 21st May 2014 my daughter turned 2. So I did abit of baking for her party.



Chocolate rice crispy treats.


 

Chocolate party cake with chocolate cream filling

8/514 Food Photography - Baking

Cupcakes! :)

 

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Small christmas Turkey. #Foodphotography

This christmas I prepared and cooked a small turkey, sick of all those leftovers! :P

Sage and onion stuffing balls.

As we all know, no christmas is complete without stuffing. So this christmas I followed 'BBC Food' recipe for stuffing balls.

Preparation time: Less than 30 minutes
Cooking time 30 minutes
Serves 6 people

Ingredients:

1 onion peeled, and finely chopped
1 tbsp vegetable oil
1 tbsp fresh sage, finely chopped
80g/3oz of fresh white breadcrumbs
salt
pepper
1 egg, beaten

Method:
Sweat the onion in oil until it is soft but not coloured.
Mix together onion, breadcrumbs and sage and season well
Add beaten egg to blend the mixture together and use to stuff the meat or roll into balls for individual stuffing balls.
For stuffing balls place in a baking tray and cook for 30 minutes on medium temperature.

Banana & Chocolate chip cupcakes.

Serves 12

Ingredients:
125g butter
3 heaped tablespoons of sugar
1 teaspoon of vanilla essence
1 egg
2 ripe banana's mashed (Or 1 large banana)
1 1/2 cup of self-raising flour
1/4 cup milk

Method:
Melt the butter, sugar & vanilla in a medium saucepan
Remove from heat
Add mashed banana's and stir through till it's just blended
Add egg and mix in well, stir in flour, add milk and mix lightly
Preheat the oven tobake at 170 degrees for 15-20 minutes until cooked.

Ready to serve.

 

 

[Puff Pastry] Sausage Rolls.

I found this great recipe on Lorraine Pascale's blog on her t.v show Baking made easy.
So I decided to try them out myself!

Ingredients:

• 500g/1lb 2oz ready-made puff pastry
• Plain flour, for dusting
• 1 free-range egg, beaten
• 8 herby sausages (the best you can afford), cut in two
• salt and freshly ground black pepper
• small handful fresh thyme leaves

Method:

1. Preheat the oven to 200C/400F/Gas 6.
2. Roll the pastry out on a floured surface to a rectangle of about 48x32cm/19x12½in and bash the pastry with the rolling pin a bit. Puff pastry is made of fine layers and normally you have to be very delicate with it. For sausage rolls the pastry needs to be slightly puffed, but not too much, so bashing it with a rolling pin reduces the amount it puffs up.
3. Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total. Brush one end of each rectangle with a little of the beaten egg, lay a piece of sausage at the other end, then season the sausage with salt and freshly ground black pepper and sprinkle with thyme leaves. Roll the sausage up in the pastry to enclose and repeat with all the sausages. Put the sausage rolls in the fridge for 20 minutes for the pastry to harden.
4. Once the pastry is hard, remove the sausage rolls from the fridge and score the tops with a sharp knife for decoration, or prick with a fork. Brush well all over with the rest of the beaten egg and bake in the oven for 25–30 minutes, or until the pastry has turned golden-brown and looks crisp. Remove from the oven and leave to cool slightly before serving.