Tuesday, 25 December 2007

Merry Christmas

Christmas is a wonderful time for the things I love - family and food.

We have had a great day of cooking and eating.

I want to thank everyone for visiting my blog this year and I'm looking forward to getting back and into blogging about all the wonderful things I plan to make next year. But for now I am on holiday at the beach.

God bless you on this special day.

Monday, 10 December 2007

Dad's Granadilla Cake

I grew up in Durban, and everyone I knew including us, had a granadilla creeping along some fence in the yard. There was nothing special about them. The only time I would eat them, was when my Mom told me I couldn't have anything to eat because it was too close to supper. I would casually go into the garden and eat some granadilla's - that showed her who can and can't eat 10 minutes before supper!!!

My Mom and husband share a love for Chocolate cake. It goes even further with Keith, he does not classify any cake that is not chocolate as cake. My Dad and I will eat chocolate cake if that is all you are offering, but if you ask us what flavour we prefer it will always be something tangy.

It was my Dad's birthday last month, so when they came down this weekend for a quick visit, I made him his favorite flavour cake - Granadilla!

I used the Chocolate cake recipe posted before and changed it slightly as you will see....

 Granadilla Cake

Separate 4 large eggs.
Whisk the whites until they come to soft peaks.
Keep the whisk running and . . . .
Add 1 teaspoon of baking powder,
Add 1¼ cup of sugar,
Add the egg yolks and whisk for 1 more minute.
Stop the whisk

Pour 1 small tin of granadilla in a jug and top up with milk to 250ml , add 200g of soft butter and place in the microwave for 1 minute.
Sift together 1¾ cups of flour,
3 dessert spoons of corn flour (cornstarch)
3 teaspoons baking powder

Now alternatively add the milk mixture and the flour mixture to the egg and sugar mixture, stirring well after each addition.

Pour the mixture into 2 prepared cake tins and bake for 35 minutes at 180°C.

My Dad was very happy with the end result. I used some more granadilla in the icing, and just so you don't think I am over my addiction to lemons, I topped it with lemon zest!

The Will of God will never take you where
the Grace of God will not protect you!

Thursday, 6 December 2007

Obsessive Compulsive Disorder

Obsessive compulsive disorder (OCD) is a common mental health condition that affects 2% of the population. It is characterised by obsessive thoughts that cause anxiety. This leads to rituals or repetitive actions.

I have a feeling that when it comes to things I like to bake or cook I have developed an obsession with lemons. Yes you read right, I have made another lemon dish.

This started out very innocently with me reading a magazine, the tart was actually an "organic lime tart" recipe. I had every intention of getting limes, but I forgot and so when it came down to making the filling, what did I use - LEMONS!!!

I was very impressed with the crust and the new way I have learnt to fill the tart tin with a thin layer, without rolling and then trying to get the thin layer of shortcrust pastry into the tin.

The pastry is made in the food processor and then rolled into a log and left to chill for an hour (I cheated and did ½ hour in the freezer very successfully). Once you take the cold log out the fridge (freezer) you slice off disks and place them in the tin. Very easy and very successful end result.

Lemon Tart

170g plain flour
50g icing sugar
90g butter
2 egg yolks
1 tbsp cold water

Put the flour and icing sugar into the bowl of a food processor, add the butter cut into chunks, and blitz for a few seconds. Stop when it resembles fine breadcrumbs. Mix in the egg yolks and the water, process for a few second until it comes together. Tip into a floured work surface and bring the dough together into a log with your hands. Wrap in greaseproof paper and refrigerate for an hour.
Cut thin slices from the log of pastry, then press them into a loose-bottom 23-24cm tart tin with high sides (3.5cm), pressing the pastry gently up the sides and over the base, prick holes in the base and freeze for another ½ and hour. Make certain that there are no holes, otherwise the filling will leak through.
Remove from the freezer, place a sheet of greaseproof paper into tart case and fill it with baking beans. Bake the tart case at 200°C for 10 minutes, then remove the greaseproof paper and bake for a further 5 until the pastry is dry to the touch.
Turn the oven down to 150°C.

5 large eggs and the 2 egg whites from the filling
250g caster sugar
the juice and zest of 2 large lemons (180ml)
175ml cream (Nigel uses double cream, I used normal cream)

Finely grate the zest from two of the lemons. Squeeze enough lemons to get 180ml of juice (this depends on their ripeness). Mix the eggs and sugar, beating lightly for a few seconds - you don't want it to be frothy - then stir in the lime juice and cream. Stir in the lemon zest. Pour into the baked tart tin and bake for 45-50 minutes. Remove while the filling is wobbly. Cool and serve dusted with icing sugar. I used my blow torch on the icing sugar and made a thin sugar crust on top.

Jeremiah 17: 7-8

"Blessed is the man who trusts in the Lord, whose confidence is in Him. He will be like a tree planted by the water."

It is not your business to succeed, but to do what is right : when you have done so, the rest lies with God.
C.S. Lewis

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