How To make New Zealand Rock Cakes
1 c All-purpose flour
1/2 ts Salt
1/2 c Butter or margarine
1/2 c Sugar
Seedless raisins 2 tb Orange marmalade *
1 Egg; beaten slightly
Recipe by: TERRY HARRIS (FASA32B) * (look in the jelly section in a store or international/gourmet food sections) Preheat overn 425 degrees F. Sift flour & salt into mixing bowl, blend in butter /or margerine using clean hands until it is like fine bread crumbs. Add sugar, rasins, & marmalade & mix well with spoon. Add egg & blend in flour mixture until stiff & rocky. The mixture must be stiff, or it will lose shape when baking. Pull off golf ball size chunks of dough & drop on cookie sheet about 1 inch apart. Do not smooth out dough pieces. Bake in oven for 15 mins. until lightly browned. Remove from oven & turn rock cakes bottom side up to cool. Served as a snack with milk or tea. Rock cakes is one of the oldest know written New Zealand recipes & dates back to 1861. The dough should be made as rough as possible. They were popular tea-time treats of the original English settlers. Serves 6-8. Terry Harris -----
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How To Make Healthy Christmas Fruit Cake
It is almost the season of pine trees and candy canes. If there's one thing I do every time December rolls around, its make my delicious Christmas fruit cake.
There's no denying that Christmas cake can be known for being extremely dry and well... unedible. Nothing dampens a festive mood quite like a rock-hard Christmas cake.
If you live in Australia, New Zealand or the UK, the idea of eating Christmas fruit cake after a festive spread makes a lot of sense. I grew up on Christmas cake and was absolutely ecstatic when I finally cracked how to re-create my childhood treat without the use of sugar and gluten.
This Christmas fruit cake is the bee's knees! This recipe is perfect for those who are looking for an iconic way to top a festive feast!
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Fishing New Zealands Mill Bay - Snapper Fish Cakes
Rock Fishing Catch and Cook
Fish Cakes from Aucklands Mill Bay.
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Exspensive kitchen cook up
BOMBE Alaska: Cake + Ice Cream + Swiss Meringue
There are NO TRICKS in this Baked Alaska recipe. We'll show you how to make this famous BAKED ice cream cake dessert step-by-step. Then, we'll prove the scientific principles behind this dessert by doing what the other chefs won't do: We bake it IN THE OVEN! After baking, we will torch our cake and set it on fire—not because we have to but just for fun :) Can the ice cream in our Baked Alaska cake take the heat? Watch till the end and find out!
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In this PIATTO™ video recipe, we present:
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Ultimate BAKED ALASKA Recipe | OVEN baked, TORCHED, and SET ON FIRE!
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In this PIATTO™ video recipe, Nicole demonstrates how to make a Baked Alaska: from assembling the ice cream cake to making the Swiss Meringue for the outside of this famous dessert.
Learn how to make a Swiss Meringue for beginners: from separating the eggs, to cooking it to the right temperature and whipping it to perfection covering a Baked Alaska. Here we use a Kitchenaid stand mixer to do the job.
Finally—unlike other cooks on YouTube—we will put our Baked Alaska to the scientific test by BAKING it in a conventional oven! Plus, we'll torch it and flambé the cake for good measure. Then, we'll have a look inside to how how our ice cream held up to all that heat!
NOTE: There is no torch required for this recipe, nor is the flambé required. We just did it to prove the point ;)
In italiano? Guarda questo video:
INGREDIENTS (one cake SERVES 8-10)
DENSE CAKE of your choice!
Baked in an 8-9 inch round (22 cm pan)
Here? We use a dark chocolate chiffon cake for our base!
ICE CREAM
about 4 pounds of your favorite ice cream— 2-3 flavors are best!
SWISS MERINGUE
Egg Whites: from 12 eggs
White Granulated Sugar: 2 1/4 cups sugar (450 g)
Vanilla: 1 tsp of extract or 1/2 vanilla bean
Cream of Tartar: 3/4 tsp cream of tartar
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TABLE OF CONTENTS
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0:00 - intro
0:22 - the ice cream mould
3:06 - the cake for Baked Alaska
3:42 - how to make Swiss Meringue for a Baked Alaska
6:27 - how to finish a Baked Alaska cake (decoration and protection)
9:05 - baking a Baked Alaska (then torch and flambé)
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3 EASY CAKE FILLINGS │ RASPBERRY JAM / CARAMEL / CHOCOLATE GANACHE │ CAKES BY MK
Cake fillings are the perfect way to take any cake to that next level, and the great thing is that many fillings are really easy to make! In this video I'll be sharing with you guys 3 really easy cake filling recipes - raspberry jam, caramel and chocolate ganache! With these three fillings up your sleeve, you'll be ready to fill any flavoured cake that comes your way! Ingredients list below :)
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Ingredients:
Raspberry Jam:
- 1 cup (250g) frozen raspberries
- ¾ tablespoon (6g) cornstarch
- 1 tablespoon (14g) lemon juice
- 3 tablespoons (38g) sugar
Caramel:
- 1 cup (200g) sugar
- 1/4 cup (59g) water
- 1/2 cup (120g) cream
- 4 tablespoons (57g) butter
- 1/4 teaspoon (1.5g) salt (you can add more salt for a salted caramel)
Chocolate Ganache (1:1 ratio chocolate to heavy cream):
- 180g dark chocolate (50%)
- 180ml heavy cream
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Timestamps:
00:00 Intro
00:40 Raspberry Jam Filling
03:06 Caramel Filling
06:25 Chocolate Ganache Filling
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Full Recipe:
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HOW TO MAKE ROCK CANDY FOR A GEODE CAKE │ NO BAKE ROCK CANDY / SUGAR CRYSTAL TUTORIAL │ CAKES BY MK
Finding rock candy / sugar crystals for cake decorating can be a challenge! The good news is, they're super easy to make yourself at home. In this tutorial, I'll be showing you guys how to grow your own rock candy and how to use them to make a gorgeous geode cake! :)
The ratio of sugar to water for the thick sugar syrup is 3 parts sugar to 1 part water. In this video I used 3 cups of sugar and 1 cup of water :)
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= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
OR
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