Richie’s World

I have a recipe for everyone to try.  It is the best cake ever and now runs beside my all time favorite Cup Cakes!!!  So give it ago and let me know what you think… Heres the recipe 🙂 Oh! it not my recipe but I did EAT a lot of it..

4 -5 clementines    ( about 375 g in weight

6 eggs

225g sugar

250g ground almonds

1 heaped teaspoon baking powder

method

1- boil clementines for about 2 hours then cool, cut clementines in half and remove pips. then blitz all the clementines

preheat oven 190 c or gas mark 5

butter and line 21″ spring-form tin

2-add all the ingredients to the food processor and mix

3-pour mixture into tin and bake for 1 hour

you may have to cover after 40 mins  with foil to stop it burning

leave to cool in tin

while its still warm i drizzle the top generously with the juice of 1 1/2 lemons which i mix with about 2 teaspoons of sugar ( to taste, depending on how much tang you like)  and if i have a clementine left i juice that also and mix the 2 juices

usually taste better the next day.

enjoy. x

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Richie’s World

Just wanted to show you the pork burgers we cooked tonight.  They sound different but they taste great!!!  We took pork mince and added shredded apple then 1 egg.  It needs some seasoning too.  One burger isn’t enough so make plenty.  

 

We also made some bread but it needed a bit more time in the oven as one spot in the loaf was a little doughy.  I will try it again in the morning. 🙂 Grace and I love cooking and this is a big LIKE for us.

Try this Reciepe!!!! LOVE IT TO DEATH!!!!!

To someone who thought they guessed the secrete ingredient!!! HA HAAA HA 🙂

Beef stew with cinnamon and prunes

Serves 4

2 tbsp olive oil
1kg (2lb 4oz) shin or chuck of beef, cut into 8 equal cubes
salt and pepper
150g (5½oz) smoked lardons, or smoked streaky bacon, cut into strips
2 medium onions, peeled and finely chopped
4 plump garlic cloves, peeled and roughly chopped
2 tbsp tomato purée
1 big sprig of parsley, plus extra for sprinkling
4 sprigs of thyme
1–2 bay leaves, depending on size
1 tsp ground cumin
2 sticks of cinnamon
2 tbsp red wine vinegar
1 bottle (75cl) red wine
24 ready-to-eat prunes

Lucas Hollweg: Beef stew with cinnamon and prunes

Preheat the oven to 150°C/300°F/Gas Mark 2. Heat the oil in a casserole over a medium heat. Season the meat and brown in 2–3 batches, for about 6 minutes each, turning so it is browned on all sides. Remove to a bowl or plate and put to one side.

Throw the lardons or bacon into the pot and cook for 1 minute, then add the onions and cook for 5 minutes more, stirring often. Add the garlic and stir in, then add the tomato purée, herbs (tied together as a bouquet garni), ground cumin and cinnamon. Cook for a couple of minutes more, then tip in the vinegar and wine. Add the meat and any juices that have gathered, season well then bring to a simmer and cover the surface of the stew with a circle of greaseproof paper – this will help the meat to stay moist. Put the lid on the pot and place in the oven for 2 hours.

When the two hours are up, stir in the prunes, then leave to cool, preferably overnight.

An hour-and-a-half before you want to eat, heat the oven to 150°C/300°F/Gas Mark 2 again. Warm the stew to a simmer on top of the stove, then put the dish in the oven, without the lid or greaseproof, and cook for 1 hour more. (Have a look after 30 minutes and replace the lid if the liquid has fallen below the level of the meat.) Check the seasoning, then scatter with a bit of finely chopped parsley and serve in bowls on clouds of smooth mash.

Smiles to all and pass on this to your friends!!!

The best Cake in the WORLD!!! The big “O” orgasm

If you want an instant ORGASM then make bake and EAT!!!!!!!!!!!!!! I joke with this as I say my work GF made this for me, she is lovely…. Food is the way to my heart , ya right… only one person knows me now.

Orange and Polenta Cake!!

The ingredients are:

250g of unsalted butter

250g of golden caster sugar

4 large eggs

140g of polenta

200g plain flour

zest and juice of 2 oranges (less 100ml of juice for the glaze

 

For the glace

100ml of orange juice

100g of golden caster surgar

The most important ingredientis:

Now back to the real thing:

How to:

 

turn the oven on to 160c / 140c fan or gas mark 3

cream the butter and sugar until fluffy. add the eggs one at a time and mix thoroughly. Then add the dry ingredients with the zest and the orange juice minus the 100ml for the glaze.

Pour into tines lined with wax paper or buttered pans.

Cook for 45 mins. check centre with skewer if clean its done.  Remove  and put on a wire rack.

 

Glaze:

put sugar and orange juice together and bring to a boil and then simmer for 5 mins.  once cool drizzle on and EAT!!!

I found this to be my favorite cake ever and it’s only 600k.  So moist and you can change it up by serving with ice cream.  You could do it with lemon or just add lemon to the orange to give it a KICK.. Smiles to all and please try this.

 

 

Just heads up!!

Cooking today!!!  I will be posting photos and the recipe to go with it..Hope all enjoy it.

Great Cake

I found this recipe and thought I needed to share it with everyone.  🙂 Enjoy this and if you make two of them then be a sweetie and send one my way!!

 

White Chocolate & Raspberry Blondies

White Chocolate & Raspberry Blondies

A summery twist on chocolate brownies

Serves 9

Ingredients

  • 150g white chocolate, broken up
  • 200g unsalted butter, diced
  • 3 large eggs
  • 150g caster sugar
  • ½ tsp vanilla extract
  • 200g plain flour
  • ½ tsp baking powder
  • 100g white chocolate, finely chopped
  • 150g fresh raspberries

Instructions

  1. Place the broken chocolate and butter in a heatproof bowl, set the bowl over a pan of steaming water and melt gently, stirring frequently. Remove the bowl from the pan and set aside.
  2. Whisk the eggs in a large bowl until frothy. Add the sugar and vanilla extract and beat thoroughly until mousse-like in texture.
  3. Whisk in the chocolate mixture.
  4. Sift the fl our and baking powder directly onto the mixture and fold in. Stir in the chopped chocolate.
  5. Spoon into a prepared tin, spread evenly and level the surface. Scatter the fresh raspberries over the top.
  6. Bake at 180ºC/350ºF for about 25 minutes or until a skewer inserted in the centre comes out almost clean.
  7. Remove from the oven and leave to cool in the tin before cutting and removing. Store in an airtight container and eat within 2 days.