Claudia Roden's orange and almond cake recipe. Wedding Pavlova. Recipe I feel about a pavlova much as I do about a trifle: no book of mine would be complete without one. This is fancier than I normally go in for, as the occasion dictates. It does make a difference if you peel the peaches or nectarines, and as long as you dunk them briefly in boiling water, the skins come off relatively easily. I’ve specified white peaches – or nectarines – because I love their pale-fleshed beauty, and because they just seemed right here, though regular yellow-fleshed are not to be scorned.
And should you be wanting to make something for a Golden Wedding party, you should certainly go straight for the yellow peaches. The slight sourness of the passionfruit brings out the sweetness of the peach. Finally, because I found some shaved coconut, gorgeous ivory-edged white curls, I decided to flavor the meringue base correspondingly, but if you wish, use vanilla instead and scatter the top with white rose petals, or even pale pink ones.
Yield : Serves 10-12 Ingredients. Braided lemon bread. I know this is the kind of stuff that makes people without children roll their eyes, or at least would have made me roll my eyes anytime prior to eight months ago, but seriously, nothing, nothing makes you a more productive person than having a baby.
How else will you learn all of the things you can do in the two minutes he is occupied with a toy and may not see his other favorite possession, Mama’s Undivided Attention, sneaking off, stage left? Hit the loo! Get a glass of water! Put hair in ponytail! Balance your checkbook! And with a whole day, while the baby “weekends” with his grandparents? But don’t worry, my directions will spare you that near-disaster but keep what counts: lemon curd, sweet cream cheese, a stunning braid that’s remarkably easy to pull off and a sweet, buttery yeasted dough that bakes to a gorgeous burnished brown, studded with crunchy sugar. Braided Lemon Bread Adapted from my favorite bakers Make sponge: In a small bowl, combine the sponge ingredients. Blueberry boy bait. A few weeks ago, as I was going on about how much I like just about every color and shade of baked fruit desserts, the goofier the name — be it “grunt”, “slump”, “buckle”, or “betty” — the better, a reader named Shirley asked me if I’d ever tried anything called Blueberry Boy Bait.
And people, seeing as I unabashedly choose magazines for their covers and fawn over the titles of books (“I Was Told There’d Be Cake,” anyone?) That I have no interest in reading, let’s just say that although I had no idea what Blueberry Boy Bait was, I knew it would be made, in my kitchen, sooner than soon. [Well, actually I'd bookmarked it for August, when I believed blueberries to be in season, only to find them at my local greenmarket four days later where I proceeded to plotz from happiness. Bring on the boy-baiting!] One year ago: I finished a wedding cake! Blueberry Boy Bait Adapted from Cook’s Country, which adapted it from the original. - StumbleUpon. Japanese Cheesecake. There are cakes which look absolutely stunning and gorgeous on the outside, but when it comes to the taste, it disappoints, and you just wished that it tasted as good as it looks.
I've had a lot of those experiences, and in fact, I think I've made a few of cakes like that myself! What I love about a good Japanese cheesecake is that while in appearance it resembles a humble (and perhaps, plain or boring?) Sponge cake, but the minute you put it into your mouth, you want to close your eyes and go 'hmmmmmmmmmmmmm'. We all go through phases, don't we?! Well, about a month ago, I was in a cheesecake phase. Right out of the oven...hmmmmm. Japanese Cheesecake Recipe from The Cookbook Chronicles300g cream cheese 45g unsalted butter 57g egg yolk (this equals to 3 yolks)20g sugar11g cornstarch150g milk95g egg white (3 egg whites)55g sugarUse an 18 cm (7 in) cake pan with a fixed bottomCut a strip of parchment that is 3 cm higher than the height of the cake pan.
Preheat the oven to 180°C.