Raspberry cake

Raspberry cake

Sunday, 31 March 2013

Mini lemon pie


Mini lemon pie

Crust
130g graham crackers, crushed
100g unsalted butter, melted
2 tbsp corn syrup

Filling
300g heavy cream
400ml condensed milk
juice and zest of 3 lemons

In a bowl, combine crushed graham crackers, melted butter and corn syrup. Place a heaping tablespoon of the mixture into eleven silicone muffin cups and press onto the bottom to form the crust. Set aside. In the bowl of your electric mixer, beat heavy cream on low speed for a minute. Fold in condensed milk, lemon juice and zest, and beat until well combined.
Divide the filling into the muffin cups and refrigerate for at least 4 hours. 

Saturday, 30 March 2013

So easy, even Rez can make it!





Rez, here goes a tip for you to start improving your cooking skills. It is not a no-knead bread but we assure you it's not gonna take much of your precious time. Perhaps you could have it with some british jam or gem! 

Beer Bread

about 4 cups plain flour, sifted
30g fresh yeast
⅓ cup white sugar, sifted
1 tbsp salt
⅓ cup vegetable oil
330 ml lager beer (we used Faxe Brewery Denmark)

In a bowl combine all dry ingredients: flour, sugar and salt. Make a hole in the middle of the mixture, and add gradually oil, yeast and beer. Mix all ingredients adding more flour if necessary.Place the dough in a floured working surface and knead it for a couple of minutes or until smooth. Set it aside for half an hour or until dough is double in size. Shape it as you like and and place on lined or greased baking tray and take to preheated oven (180ºC) for half an hour or until golden brown.

Pão de cerveja

aproximadamente 4 xícaras de farinha de trigo
30g de fermento biológico fresco
⅓ xícara de açúcar
1 colher (sopa) de sal
⅓ xícara (chá) de óleo vegetal
300 ml de cerveja

Em uma vasilha, misture todos os ingredientes secos: farinha, açúcar e sal. Faça um furo no meio da mistura, e adicione aos poucos o óleo, o fermento e a cerveja. Misture bem todos os ingredientes e caso necessário acrescente mais farinha. Transfira a massa para uma superfície limpa e levemente enfarinhada, e sove a massa por alguns minutos até ficar macia. Deixe-a descansar por cerca de 30 minutos ou até dobrar de volume. Dê o formato desejado e a transfira para uma assadeira untada e leve ao forno preaquecido (180ºC) por 30 minutos ou até dourar levemente.