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Thursday 1 August 2013

Frosted red velvet layer cake

Frosted red velvet layer cake recipe

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Ingredients

  1. 200g unsalted butter, softened, plus extra to grease
  2. 235g plain flour, plus extra to dust
  3. 400g caster sugar
  4. 1 tsp vanilla extract
  5. 4 large free-range eggs, separated
  6. 30g cornflour
  7. 1 tbsp baking powder
  8. 2 tbsp cocoa powder
  9. 235ml buttermilk
  10. 60ml red food colouring (we like Silver Spoon)
  11. 1½ tsp white wine vinegar
  12. 1½ tsp bicarbonate of soda
  13. For the frosting
  14. 300ml double cream
  15. 600g full-fat cream cheese (we like Philadelphia, see Tip)
  16. 500g mascarpone
  17. 300g icing sugar
  18. White chocolate holly leaves and gold sugared almonds to decorate

Method

  • 1. To make the sponges, preheat the oven to 180°C/fan160°C/gas 4, then grease, dust with flour and base-line 3 x 20cm loose-bottomed cake tins. In a large mixing bowl, cream the butter and caster sugar together with an electric hand whisk for 5 minutes or until pale and fluffy. Add the vanilla and the egg yolks, one at a time, beating well after each addition.
  • 2. In a second large mixing bowl, combine the flour, cornflour, baking powder and cocoa. In a third bowl, mix the buttermilk with the red food colouring. Sift a third of the dry ingredients into the butter mixture, then pour in a third of the buttermilk and mix together until just combined. Repeat this process with the remaining dry ingredients and buttermilk.
  • 3. In a large, clean bowl, whisk the egg whites with a pinch of salt until they form fairly firm peaks. Add to the cake mixture, a quarter at a time, folding gently with a large metal spoon until just incorporated.
  • 4. In a small bowl, mix the vinegar and bicarbonate of soda until it bubbles. Gently fold into the cake mixture, then quickly pour into the tins and smooth the tops. Bake for 40 minutes or until a skewer pushed into the middle of each sponge comes out clean.
  • 5. Leave the cakes to cool in the tins for 10 minutes, then turn out onto wire racks to cool completely. Cut each sponge in half horizontally to create 6 rounds.
  • 6. To make the frosting, whip the cream in a large bowl until you have medium-firm peaks, then set aside. In a separate bowl, beat the cream cheese, mascarpone and icing sugar together until stiff, then fold through the whipped cream.
  • 7. To assemble the cake, put a sponge on a platter and spread with a layer of frosting. Top with a second sponge, then repeat until all 6 sponges are layered with frosting. Use the remaining frosting to cover the top and sides of the cake, smoothing with a palette knife as you go. Finally, decorate the top with white chocolate holly leaves and gold sugared almonds. Chill the cake for a few hours before slicing; it will keep in the fridge for four days.
 

Chicken drumsticks

Chicken drumsticks

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Ingredients

  1. 8 chicken drumsticks, skin removed
  2. 1 onion, finely chopped
  3. 8 tbsp tomato ketchup
  4. 2 tbsp soft dark brown sugar
  5. 1 tbsp wholegrain mustard
  6. 1 tbsp Worcestershire sauce
  7. 1 garlic clove, crushed

Method

  • 1. Score each piece of chicken 2 or 3 times with a knife. Put all the other ingredients in a bowl and mix well.
  • 2. Add the chicken and stir until covered – use your hands to work the marinade into the chicken. Cover and chill for 15-30 minutes. Preheat the oven to 200°c/fan180°c/gas 6.
  • 3. Put the chicken in a heavy-based ovenproof dish and roast in the oven for 40-45 minutes, turning occasionally. Serve, keeping a few, chilled, for your child’s lunchbox.

Sweet and spicy chicken quesadillas recipe

Sweet and spicy chicken quesadillas recipe

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Ingredients

  1. 4 corn tortillas
  2. 2 tbsp sweet chilli sauce
  3. 100g roast chicken slices
  4. 100g Monterey Jack 1840 Grated Cheese
  5. 1-2 tbsp sliced pickled green jalapeƱo peppers
  6. ½ x 200g pot sour cream and chive dip to serve

Method

  • 1. Spread 2 tortillas with sweet chilli sauce.
  • 2. Tear the chicken into pieces, then divide between the tortillas.
  • 3. Scatter over the cheese and jalapeƱos, then top each with another tortilla.
  • 4. Heat a large non-stick frying pan and cook each quesadilla over a fairly high heat for 2 minutes on each side until crusty and golden on the outside and hot and melting on the inside.
  • 5. Cut into quarters and serve with the sour cream dip.

Where to go during long weekends

Barasoain Church, Bulacan
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The main altar of the historic Barasoain Church is a mute witness to the tumultuous events that gave birth to the Philippines as a sovereign and independent nation.

 

 

 

 

Camp O'Donnel, Tarlac  

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This the American sector of the war memorial taken on May 2007.

 

Where to go during long weekends

Subic, Zambales
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The perfect beach as seen in Club Morocco in Subic, Zambales. Subic is often used as a general term for the harbor in Subic Bay.

 

 

 

 

Hidden Valley Springs, Laguna 

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Hidden Valley Springs is a hot springs resort located in Calauan, Laguna, Philippines. The valley nestles at the foot of Mt. Makiling.

 

Where to go during long weekends

Tagaytay, Batangas
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Tagaytay is one of the country's most popular tourist destinations due to its outstanding scenery and cooler climate.

 

 

 

 Tanghalang Maria Makiling, Laguna 

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This is a National Arts Center structure designed by National Artist Leandro V. Locsin located in the slopes of Mount Makiling in Los Banos, Laguna, Philippines.

 

 

Where to go during long weekends

Laiya, Batangas
Nice place check it here!

Laiya is an area in San Juan, Batangas that is famous for its beautiful resorts.

 

 

 

 Clark Air Field, Pampanga 

Nice place check it here!

 

This photo was taken during the 14th Hot Air Balloon Festival held in Clark Air Field, Pampanga on February 13 to 15, 2009.