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This sweet, summery dessert is so simple, so pretty, and so delicious.This recipe is courtesy of Delia Online.
Layers of softened sponge fingers, rich mascarpone cream, zingy rhubarb, crunchy biscuits, and freshly made custard are piled on top of each other for a stunning springtime dessert.This recipe is courtesy of Taste.com.
Irish chef Clodagh McKenna shares how to make her Mini Guinness chocolate mousses, which, despite the name, don't actually contain Guinness. Click here to see McKenna's demo video, as she walks you step-by-step through this recipe.
It’s spring time, and the weather has been a treat in London. The time for home entertainment with friends and family, and it’s cocktail time. Let the mojito contest begin! You’ll be the go to person for birthday celebration all year round.You’ll love our Minette's Strawberry Mojito
British culinary master Michel Roux Jr.'s rich and fluffy chocolate mousse, spiked with whiskey, is perfect for any special holiday dessert... or just a normal day. Try with: Single malt 10 years Speyside, Iced Drambuie, or Tokaji 5 Puttonios
Heat the oven to 190C/170C Fan/Gas 5. Line a 20x30cm/8x12in baking tin with baking paper.
Gently melt the butter and the sugar together in a large pan. Once melted, take off the heat and add the chocolate. Stir until melted.
Beat in the eggs, then stir in the flour and the cocoa powder.
Pour the brownie batter into the prepared tin and bake for 30–35 minutes, or until the top of the brownie is just firm but there is still a gentle wobble in the middle.
Take out of the oven and leave to cool in the tin. Cut the brownies into 5cm/2in squares when only just warm, or completely cool.
The secret to making the best, fudgy, squidgy brownie is not to overbake them. They should wobble in the centre when you take them out. The residual heat will continue to cook them for a few minutes and they'll set up on cooling. Too firm and they will be more cakey than fudgy.
You can easily make them gluten-free by swapping in gluten-free flour. If you'd like to jazz them up with nuts, chocolate chips or both, add these after the addition of the eggs, when the batter is somewhat cooler and will not melt the chocolate straight away.
We are going to make 1000 grams batch Recipe
Sweet Almond Oil – 4% – 40 grams
Mango Butter – 3.5% – 35 grams
Iscaguard preservative – 1% – 10 grams
Cafe Mocha Fragrance – 1% – 10 grams
Castor Sugar – 59% – 590 grams
Coffee Powder – 3% – 30 grams If you wish you can add Cocoa powder to get that rich brown colour of chocolate.
Sanitize all the equipment needed with minimum 70% alcohol or bleach.
Measure out all the ingredients.
You will need a borosilicate heat proof container to melt out butters and beeswax.
Boil DM water in another heat proof container.
Take mango butter, shea butter, ewax, beeswax and almond oil in heat proof container and either keep it on the double boiler or microwave giving it a 30 seconds burst.
Now add remainder of the oils like almond oil and castor oil to this heated mixture.
Now when both the containers are roughly at the same temperature add the water mixture to the oil mixture.
Using a blender blend the whole mixture till it is properly emulsified. Like we do for lotions
Now let this emulsified mixture cool down.
Lets get ready for cool down phase.
Measure out glycerine, sci powder, iscaguard preservative, café mocha fragrance, vit E, castor sugar, south Indian coffee powder, café mocha fragrance.
Once the temperature of the emulsified mixture is below 40 degrees Celsius add glycerine, sci powder, preservate, vit E and blend well again.
Once it is cool down completely (usually the next day) add café mocha fragrance, castor sugar, South Indian Coffee Powder and mix it well.
If you wish you can also add cocoa powder to this to give it extra oomph.
Voila our Emulsified Coffee Sugar Scrub is ready.
You can substitute all the oils and butters as per your availability and preferences. Just replace the said proportions as per the recipe.
You cannot substitute a butter with oil or an oil with butter.
DM water can be replaced by a hydrosol of your choice.
SCI powder can be replaced with any powdered surfactant of your choice just make sure its good one.
I would not recommend substituting beeswax or ewax as both the elements hold the product together.
A broad spectrum preservative is a must for this scrub.
Castor sugar can be substituted with salt but make sure it is like the consistency of castor sugar.
I would not recommend to substitute coffee powder or fragrance as it is the essence of the product.
Want to watch me make this recipe
The darkest and strongest tasting of all the brown sugars because of its high molasses content. It’s ideal in dense fruit cakes and Christmas puddings as well as sweet sauces and savoury marinades (especially BBQ marinades).
Caster sugar
Probably the most widely used sugar in baking, caster is especially great for super-light, refined sponges such as genoise, meringues or for cakes that have a low flour content (such as brownies) which rely on eggs and sugar whisked to a mousse to provide the structure.
Unrefined golden caster sugar can be substituted like for like in most baking recipes and will give you an extra touch of richness, but if you want the meringues to be pure white then it’s best to stick to white caster.
Granulated sugar
The slightly larger crystals of granulated sugar mean it is good for making caramel, and you can substitute it for caster in a sponge but you may be sacrificing some of the lightness.
Demerara sugar
This is an unrefined raw cane sugar with large toffee-coloured crystals. Mostly used for texture in cakes, for example in a streusel top for a cake, in a crumble or as a crunchy topping for biscuits. The large crystals mean it retains its shape when cooked. It also adds toffee depth to quick caramel sauces and glazes (such as melting butter, demerara and cream together as in our the recipe for brown butter hazelnut cake).
Dark and light muscovado sugar
Both are unrefined sugars with a pronounced caramel flavour and can be used whenever dark or light brown sugar is called for. They are also great for rich desserts, bringing natural toffee flavour to sticky toffee puddings and dark gingerbread.
Dark and light soft brown sugar
Both these sugars are commonly used in baking. If the packet doesn’t specify ‘unrefined’ then this will be white sugar with added molasses (dark will have more). There will be a little more moisture in dark sugar but they are essentially interchangeable and the difference will be mostly in flavour (with the dark giving you a deeper, more toffee-like flavour). Good for adding colour and richness to ginger biscuits and flapjacks.
All sugar starts off with the same process – extraction from sugar cane or sugar beet.
Refined white sugar (such as caster and granulated) goes through many different processes in order to produce the distinctive pure white crystals.
Unrefined sugar doesn’t go through the same amount of steps so retains more of its natural colour and flavour. Always look for the word ‘unrefined’ when buying brown sugars – sugar labelled simply ‘soft brown sugar’ is often just refined white sugar that has had molasses added to give colour, texture and flavour.
Keep sugar in an airtight container in a cool, dark place. Brown sugars are prone to hardening (this is perfectly natural and just occurs as a result of moisture loss). To reintroduce moisture, tip into a bowl and cover with a damp cloth and leave overnight to soften.
It’s never a good idea to drastically reduce sugar amounts in a recipe (especially when baking) as it will affect the finished result. Sugar does a lot more than just provide sweetness in recipes – it also performs the following functions:
Sugar adds moisture
Sugar is hygroscopic, which means it attracts and holds moisture, and so will change the finished dish when added. When baking cakes, this helps prevent the crumb from drying out. Also, sugar is essential to stabilise the mix when making meringues – it binds with the water in the egg white to create structure and so prevents the meringue from collapsing or leaking when baked.
Sugar tenderises
Sugar impacts on the structure of cake batter, stopping gluten and proteins forming, and helping to make the cake tender rather than chewy (cakey rather than bready). This is also why adding sugar to a bread dough will give you a softer crumb.
Sugar caramelises
Sugar changes character when heated, adding both colour and flavour when baked into a cake. Moisture evaporates from the surface of cakes when baking, creating browning and helping form a crunchy crust on higher-sugar recipes like brownies and biscuits. Equally, sugar, when heated on its own, will turn into a golden liquid – changing in character from a simple sweetness into a complex and rich caramel.
Sugar leavens
The reason so many cakes start with a butter and sugar creaming process – beating the sugar with the butter lightens the mix (you’ll actually see it change colour and texture) and creates trapped air pockets which expand when baked.
Not only is this delicious carrot cake gluten-free, it's sugar-free too, swapping sugar for Splenda or Stevia extract instead. This recipe also uses coconut flour and pecan flour, which makes the cake light and fluffy, you can change it for plain flour though if you'd prefer - the choice is yours!
Bake at 350 degrees for 6-8 minutes depending on the size of the cookie. Do not over-bake! We like thicker sugar cookies so they will hold a good amount of frosting. If you make your cookies on the thick side as we have done in the pictures here, you should cook them 9-10 minutes but not much longer. They might not look done to you but they are. Take them out of the oven. You don’t want them to start browning around the edges the way you would with Chocolate Chip Cookies for example. Over-baking is the prime culprit if you feel your sugar cookies seem dry. If you roll out thinner cookies, or use smaller cookie cutters than the ones we have used here, you should only bake the cookies 6 or 7 minutes.
This recipe will make a lot of cookies but the actual number depends on the size of the cookie cutters you are using. Using these large-ish cookie cutters, we made 36 cookies. If you only need a couple of dozen cookies, you can cut this recipe in half.
These cookies taste amazing and they really hold their shape. And most importantly, they don’t poof up too much or flatten out into a cookie blob.
There's chocolate, low-carb, gluten-free, and even keto-friendly options here.
Who said going on a diet means you can't have dessert? After all, some of the sweetest treats of all contain natural sugars that are relatively harmless when enjoyed in moderation. Having a dessert minus any added refined sugar is rather easy if you know what kinds of substitutes to be looking for &mdash or, if you know which fruits and organic syrups can stand up to the challenge of being sweet all on their own.
Fruit is often served as dessert in some form or another, and harnessing it's natural sweetness can be quite simple depending on the variety. Some of our best sugar-free dessert ideas involve fruits like apples, pumpkin (yes, it's a fruit!), coconut, and raspberries, all shining examples of common grocery store finds that are organically sweet compared to their peers. Combined with other au-natural additives, such as honey, these sugar-free dessert recipes are chock full of pantry staples that keep calories low as well.
Some of these treats may also be free of gluten and other triggering allergens, including nuts, which is a boon for those who commonly have to steer clear of desserts. For those attempting the keto diet, you may be surprised to hear there are sugar-free versions that you'd be able to enjoy every once in a while &mdash but be sure to enjoy these in moderation, as saturated fat counts can be quite high.
Castor oil is one of the most sought-after oils in the market. It is rich in essential fatty acids and nutrients that help improve skin and hair. This oil is versatile as well. There are many uses of castor oil. You can even apply the oil in different ways for each of its uses.
Castor oil is being used since long ago. The oldest record about using castor oil dates back to 1500 B.C. Egyptian doctors use the oil on eyes to protect them from irritation. The oil was also used as facial oil due to its moisturizing and anti-inflammatory properties. Egyptians use the oil as well as gas for wick lamps. Castor oil is very stable and has high boiling point.
A bottle of castor oil may not last you long especially if you use it in various ways. The oil is very useful for personal care and household uses. It is very cheap as well, which makes castor oil a good ingredient in DIY recipes.
Castor oil has various uses for skin care. The oil has therapeutic properties that are good for skin. It has antibacterial, anti-inflammatory, and antifungal properties that can help alleviate symptoms of skin concerns. Below are the various uses of castor oil on skin:
Castor oil is not only a good leave-in conditioner for hair. It has nourishing and therapeutic properties that can improve your hair’s strength, shine, and texture. Here are the various ways you can use castor oil on hair:
Castor oil can be used for household purposes too. Due to its strong antibacterial properties, it works as an ingredient in DIY recipes that can be used at home. You can use it to lubricate mechanical joints or engines.
The oil is also one of the most popular sources of biodiesel. It is very stable, which means that it has high boiling points and low freezing points. Castor oil is a renewable fuel that is safer for the environment. Since it is very cheap, castor oil is a great choice too. Discover more ways you can use castor oil at the page below.
Advice online suggests that my orange meringues may simply have been on a too high a temperature. Wedging the oven door open with a rolled-up tea towel or a wooden spoon, to prevent it overheating, is apparently one solution. Inconveniently, I seem to have the kind of oven that doesn't much feel like cooking when the door is open, so I'm not sure what to do.
I explain my dilemma to Peter Tar, a pastry chef for Tom Aiken, and meringue connoisseur. He shakes his head. "100C is too high. You need to put them in at 60C, 70C, overnight." You don't cook meringues so much as dry them out, apparently evaporating the water to leave only the rigid structure of the egg and sugar mix, and the air bubbles in between. I try Ottolenghi's method, in the oven at its lowest setting, leave them for six hours, and the results are positively snowy. I feel extremely proud of myself: a proper meringue is a beautiful thing.
Fudge, like tablet, is beaten as it cools to help it thicken. Behan suggests allowing it to cool a little before doing this, but I can’t see that it makes much difference, apart from making it dangerously tempting to sample (still not a good idea, however tough you think your tongue is). Once it’s set completely, however, it’s every man for himself. I cannot be held responsible for the consequences. Add chopped nuts, dried fruit, crisp nuggets of streaky bacon … your call.
The ricotta cheese keeps the finished pancakes really moist.
Makes 8
90g flour
½ tsp baking powder
1½ tbsp sugar
A pinch of salt
100g ricotta cheese
250ml milk
3 eggs, divided
½ tsp vanilla extract
Butter, for greasing
Lemon curd, for finishing
Icing sugar, for dusting
1 Whisk together the flour, baking powder, sugar and salt in a bowl. In a separate bowl combine the ricotta, milk, egg yolks and vanilla extract.
2 Beat the egg whites with an electric whisk until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.
3 Heat a frying pan over a medium-high heat, and brush the surface with butter. Using a ladle, pour a small amount of batter mixture into the frying pan to make individual pancakes. Flip after about 3-4 minutes, cooking until both sides are golden brown.
