Monday, October 29, 2007
Sunday, October 28, 2007
Red Bean Mochi
It's so stickyyyy when made...But nice to eat (especially when cool..)
Recipe is linked to Mret cc Red Bean Mochi
Saturday, October 27, 2007
Friday, October 26, 2007
Thursday, October 25, 2007
Wednesday, October 24, 2007
Friday, October 19, 2007
Thursday, October 18, 2007
Tuesday, October 16, 2007
Bolo de Bolacha com café e chocolate
“Bolo de Bolacha com cafĂ© e chocolate” (Coffee & Chocolate Biscuit Cake) from TaBLE magazine:
Ingredients:
130g dark chocolate, broken into small pieces
80g butter
2eggs
1/3cup (75g) caster sugar
2 x 250g packets sweet plain biscuits, such as Nice
1cup (250ml) strong espresso coffee
2tbsp whisky
vanilla ice-cream, to serve
Methods:
1. Line a 19 x 29 cm slice pan with plastic wrap. Place chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until melted and combined and removed from heat.
2. Whisk together eggs and sugar until sugar dissolved. Add to chocolate and mix well to combine.
3. Dip biscuits one at a time into combined coffee and whisky. Place a layer in prepared pan. Spread a thin layer (about ¼ cup) of chocolate mixture over biscuits. Repeat layers with remaining biscuits and chocolate mixture, finishing with chocolate. Cover loosely with plastic wrap and refrigerate for 3hours. Slice and serve with vanilla ice-cream.
130g dark chocolate, broken into small pieces
80g butter
2eggs
1/3cup (75g) caster sugar
2 x 250g packets sweet plain biscuits, such as Nice
1cup (250ml) strong espresso coffee
2tbsp whisky
vanilla ice-cream, to serve
Methods:
1. Line a 19 x 29 cm slice pan with plastic wrap. Place chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until melted and combined and removed from heat.
2. Whisk together eggs and sugar until sugar dissolved. Add to chocolate and mix well to combine.
3. Dip biscuits one at a time into combined coffee and whisky. Place a layer in prepared pan. Spread a thin layer (about ¼ cup) of chocolate mixture over biscuits. Repeat layers with remaining biscuits and chocolate mixture, finishing with chocolate. Cover loosely with plastic wrap and refrigerate for 3hours. Slice and serve with vanilla ice-cream.
Sunday, October 14, 2007
Saturday, October 13, 2007
Friday, October 12, 2007
Thursday, October 11, 2007
Saturday, October 6, 2007
Wednesday, October 3, 2007
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