| Peach Frangipane Tart |
[May. 24th, 2012|07:51 pm] |
This is a lovely and fairly easy dessert which can be made in advance and frozen - I made it today for Sunday lunch, when we have family coming over. Sliced peaches work well because they can be arranged so nicely, but it would be very easy to adapt to almost any fruit. The frangipane filling is from this recipe and to my almond-crazy family (you should see the amount of marzipan on my aunt's Christmas cake) is pretty much ambrosia. I like mine with the peaches set into the frangipane, but if you want them more arranged on top add them on after the tart has already baked for half an hour or so.
( Recipe under cut ) |
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| Chilli Tomato Rolls |
[May. 23rd, 2012|06:25 pm] |
This was my first time properly baking bread, so I thought it would be good to ease myself in with something not requiring long rising times or complicated preparation (it's based on this recipe, which is supposed to take half an hour, although they aren't quite that quick). The rolls came out well - quite dense and flavourful, and very good toasted. The tomatoes can be replaced with sundried tomatoes if you prefer, and the amount I've given for the chilli pickle should be subject to variation based on how hot yours is; I used a pretty spicy one and three teaspoons gave a flavour that was noticeable but not that hot.
Ingredients
- 450g wholemeal bread flour
- 300ml warm water
- 75ml olive oil
- 2 sachets/tablespoons dried yeast
- 2 tsp caster sugar
- 1 tsp salt
- 1 egg
- 12 cherry tomatoes, quartered
- 3 tsp chilli pickle
Instructions
- Combine the water, oil, sugar and yeast and leave to rest for 15-20 minutes.
- Preheat oven to 200°C.
- Use a dough hook to mix in the (sifted) flour, salt, egg, tomatoes and chilli pickle and knead the dough for five minutes with the mixer on medium speed.
- Turn the dough out onto a floured chopping board and shape it into 12 balls.
- Place them on a lightly oiled baking tray and bake for 20-25 minutes, until risen and slightly crisp to the touch. |
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| LIVEJOURNAL RELEASE 92: NEW SITE UPDATES AND MORE |
[May. 23rd, 2012|12:47 am] |
May 23, 2012 - The official LiveJournal Release 92 has been deployed. Here’s what you’ll find in this latest site update:
NEW
- Particularly long comment threads now collapse with the alert “...and [#] more comments.” Just click on that alert to see the rest of the comments. Here’s what this looks like:
- Notification emails now hide any content that was already placed inside an lj-cut instead of displaying the entire entry.
- Social Capital is now displayed for all communities on the profile page.
- You can now embed the Spotify player into your journal or community style.
- Personal userheads are now available for purchase. A personal userhead is of your own design and is unique to you, unavailable to anyone else. Purchase as many personal userheads as you like; each costs 5,000 LJ FunBux™, and is good for five years. Learn more.
BUGS, FIXED
- Scheduled entries should no longer return errors or double-post.
- Domain mapping should no longer force redirection to the LiveJournal login page.
- The format=light URL modifier works on entry pages again.
- Comment notification emails will send even if the entry has a poll.
- The "Music" section on the edit entries page will let you delete the entire text field.
- The help link next to “Do not add to friends pages and RSS” on the update page now links to the correct FAQ.
- The list of journals and communities added by default for new users has changed to
![[info]](http://l-stat.livejournal.com/img/newsinfo.gif?v=92.1) news and ![[info]](http://l-stat.livejournal.com/img/community.gif?v=92.1) lj_releases for non-Cyrillic users.
- Missing navigation items in the Classic journal style have re-appeared.
- Notifications about expiring add-ons will now have correct subject lines.
- The bold/italic/strikethrough buttons in the site default commenting scheme should no longer cause cursor positioning problems in Chrome.
- The Calendar feature will now update properly when you edit an entry and change its date.
PLANNED PARENTHOOD: HELP WITH A VGIFT!
Join us in standing up for reproductive health and education. Through the end of the month, you can send a specially designed Planned Parenthood vgift to your LiveJournal friends to help support this cause. (And if you need someone to send it to ![[info]](http://l-stat.livejournal.com/img/user_ontd.gif?v=92.1) frank is always happy to receive gifts!). There are three variations for you to choose from ($1, $5 and $10), but they’d all look good on your profile. Thank you for your support! Learn more.
- The LiveJournal Team |
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| Neapolitan Cake |
[May. 22nd, 2012|11:31 pm] |
For all of us that remember neapolitan ice cream - this cake is those tastes, only in cake form. Brownie bottom, Strawberry Cheesecake filling, Vanilla Bean cake top.
For the recipe (it's long, but not complicated), including a .pdf of it, head on over to my blog. Or, continue reading.
( Read more... )
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| Rhubarb Ginger Bars |
[May. 22nd, 2012|09:32 pm] |
Oh my, these are delicious! The crust is buttery and crunchy with oats.
The filling is full of rhubarb and topped with crystalized ginger.
Lots more photos and info at The Alchemist.
( Read more... )
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| Lemon-poppyseed batter - Make beforehand and refrigerate? |
[May. 22nd, 2012|09:41 pm] |
Hi fellow bakebakebakers,
I'm planning to make lemon-poppyseed muffins for a uni meeting on Thursday but time will be short then. So I was wondering if it works to make ahead the batter tomorrow and then put it into the fridge until I bake it the next day.
I'm also a bit worried the lemon juice or rind might turn it bitter after some time. Could this happen?
If you've tried this with a muffin batter before and have some experience, I'd be glad to hear your advice.
Thanks a lot.
xx Sun |
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| (no subject) |
[May. 22nd, 2012|01:35 pm] |
So in my post on apple fritters I mentioned that this past semester I cooked, as a part of a team, Sunday brunch for the members of my co-op. Because Sunday is traditionally a day for several members of the house to sleep in or be hung over we only had to prepare a buffet for about half the house, say 30-35 people. At the end of the semester several people complimented us saying that Sunday brunch was the best meal of the week. One of the most common reasons they said that was because of the apple turnovers I baked about every other week. Well I can tell you I was doubly flattered. These turnovers are bit time consuming to prep and are easiest to assemble quickly with at least two people but they are very tasty. Once again the recipe the recipe was modified from one on allrecipes.com and is scaled to produce 45 servings, that way people at my co-op could have seconds if they wished.
Also keep in mind that because the co-op kitchen is designed to feed between 70-80 people three times a day it is basically an industrial kitchen. We even get inspected twice a year. (This past February we earned a 97). Therefore the baking sheets and ovens are rather oversized and I can do things like put 45 turnovers in the same oven at the same time. Heck I could double the recipe and do 90 if I used our second oven. This may seem like a no-brainer, but if you make the full recipe you'll probably be able to put 9 turnovers per standard sized baking sheet and one sheet per oven so you'll need to do about five full trays. Granted because they cook in about 10-12 minutes it's not totally horrible but still, I thought people might appreciate a heads-up.
Now that I've finished blathering, here they are.
( Apple Turnovers )
p.s. Third time's the charm?
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| (no subject) |
[May. 22nd, 2012|04:04 pm] |
| [ | Mood |
| |  accomplished | ] |
Three words; enough to make me happy for the whole day.
:)
-
I miss sg! |
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| (no subject) |
[May. 21st, 2012|09:11 pm] |
Okay, as soon as I read this month's theme was South America I had to post something. I have many ideas and I think I'll be posting them too, as soon as I make them, but I posted a recipe for a South American dish on a blog I had last year and I am sharing it here now.
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| Aidina's carrot cake for my granny |
[May. 21st, 2012|10:24 pm] |
Originally posted by ![[info]](http://l-stat.livejournal.com/img/userinfo.gif?v=92.1) foodstory at Aidina's carrot cake for my granny I happen to love carrot cake. From American style cakes this one is my favorite. For a long time I kept trying it in Moscow bakeries and I have to say I do like it almost everywhere. I figured out what an ideal carrot cake for me would taste like though. I love when the cake itself is very moist. It easily crumbles and I can recognize coarsely chopped crunchy walnuts. The cream cheese frosting tastes strongly of cheese and is even a little salty. And now, thanks to my beautiful friend Aidina I can make it at home. Read more... |
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