Sunday, November 26, 2006
Tuesday, November 21, 2006
Wednesday, November 08, 2006
How to line a Cake Tin with Paper!
I'm always forgetting how to fold baking or greaseproof paper but have now found a site that shows you how!
Perfect for when I'm baking I can take the laptop into the kitchen!
Link
Perfect for when I'm baking I can take the laptop into the kitchen!
How to line a cake tin
To line a square tin
1. Cut a piece of silicone paper (baking parchment) by first measuring the length and width of the tin and then adding twice its depth. Centre the tin on the sheet of paper, then make four cuts from the paper’s edge right up to the corners of the tin.
2. Grease the tin and fit the silicone paper inside, folding and overlapping it at the corners. For the base paper, cut a square out, again using the tin as a template and fit it in the base.
To line a round tin
1. Grease the cake tin, cut a strip of silicone paper slightly longer than the circumference of the tin and 3 inches (7.5 cm) higher. Fold it back about 1 inch (2.5cm) along its length, then snip it at an angle at intervals up to the fold.
2. Now press the paper around the sides – the snipped edge will overlap on the base of the tin for a snug fit. Finally, cut a circle out – using the tin as a template – to fit over the snipped paper over the base.
To line a Christmas cake tin
1. Cut a double strip of silicone paper slightly longer than the circumference of the tin. Fold back 1 inch (2.5 cm) along its length and snip this at intervals, cutting at a slight angle to the fold. Grease the tin then press the paper around the sides – it should sit comfortably around the sides of the tin. Finally, cut a double circle of paper – using the tin as a template – to fit the base and press into place. Brown paper is then tied around the outside of the tin, to protect the cake during the long, slow cooking.
2. After spooning the mixture into the prepared tin, cover the top of the cake with a double sheet of silicone paper with a 50p-sized hole in the centre.
Tuesday, November 07, 2006
Setting up a Bluetooth Personal Area Network for Internet Connection Sharing for Mobiles
This method of Internet access sharing will only work when the host PC has Internet access through a LAN. The host PC must be running Windows 2000, XP or 2003 because it uses a Network Bridge
- Make sure you have fully followed the main guide
- Pair the devices
- Open the configuration options on the primary PC
- Select the "local services" tab
- Choose "network access" and click on "properties"
- Make sure it is set to "start-up automatically", and change the pull down option to "allow other devices to access the Internet/LAN via this computer"
- If the device you want to connect FROM does not support Bluetooth security properly you need to download and run this registry fragment
- Open the "Network Connections" control panel
- Select your primary LAN connection (usually called "Local Area Network"), and then, holding control, also select your Bluetooth network connection (usually called "Bluetooth Network")
- Right click on either of the selected connections, and choose "Bridge Connections"
- Make sure that the Bluetooth network connection is enabled on both devices
- Share the relevant folders or printers on the main PC
- Connect the network access option the same way as any other Bluetooth service
- If you want to share files, folders, or printers in both directions you should carry out the above procedure on both PC's
Lemon Drizzle Cake
This cake is really moist (great word) and is more lemony than you would believe! If you don’t eat the entire cake whilst it’s still warm, it will keep for a few days in a cake tin. The proportions have to be accurate or it could all go wrong!
This recipe makes around 16 slices of cake.
INGREDIENTS
For the cake:
75g butter (at room temperature)
125g soft brown sugar
A large egg and an additional yolk
A level tablespoon of poppy seeds
The zest of 2 lemons (use a fine grater)
The juice of 2 lemons (save 2 tablespoons
for ‘the drizzle’)
140g self-raising flour
2 pinches of baking powder
A pinch of sea salt
For the drizzle:
A tablespoon of lemon curd
A tablespoon of caster sugar
2 tablespoons of lemon juice
A tablespoon of sugar pearls (these taste
like sugar but look like little hailstones)
MAKING YOUR CAKE
1. Heat the oven to180-190°C/ 350-375°F/gas mark 4-5.
2. Mix the butter and brown sugar. Whip together for a couple of minutes until creamy
and light in colour.
3. In a separate bowl, lightly whip the egg.
4. Carry on whipping the butter and sugar mix and add the egg really slowly, bit by bit. The mix
will then become light and fluffy.
5. Stir in the lemon zest and the poppy seeds.
6. Mix the flour with the baking powder and salt. Sift into the cake mix along with the lemon juice and stir.
7. Line your baking tray with greaseproof paper and fill with the cake mix (a non-stick baking tray about 24cm x 24cm x 5cm deep would be perfect).
8. Bake in the oven for about 25-30 minutes until lightly browned on top. Turn out onto a wire rack and allow to cool.
9. Dissolve the caster sugar in the lemon juice that you saved and drizzle over the cake.
10. Using a pallet knife spread the cake with lemon curd then sprinkle liberally with the sugar pearls.
11. Using a sharp knife, cut a generous helping of the cake for you as a reward for all your hard work and store the rest in your cake tin (flowery ones, like the ones your Grandma used to have, are best)
This recipe makes around 16 slices of cake.
INGREDIENTS
For the cake:
75g butter (at room temperature)
125g soft brown sugar
A large egg and an additional yolk
A level tablespoon of poppy seeds
The zest of 2 lemons (use a fine grater)
The juice of 2 lemons (save 2 tablespoons
for ‘the drizzle’)
140g self-raising flour
2 pinches of baking powder
A pinch of sea salt
For the drizzle:
A tablespoon of lemon curd
A tablespoon of caster sugar
2 tablespoons of lemon juice
A tablespoon of sugar pearls (these taste
like sugar but look like little hailstones)
MAKING YOUR CAKE
1. Heat the oven to180-190°C/ 350-375°F/gas mark 4-5.
2. Mix the butter and brown sugar. Whip together for a couple of minutes until creamy
and light in colour.
3. In a separate bowl, lightly whip the egg.
4. Carry on whipping the butter and sugar mix and add the egg really slowly, bit by bit. The mix
will then become light and fluffy.
5. Stir in the lemon zest and the poppy seeds.
6. Mix the flour with the baking powder and salt. Sift into the cake mix along with the lemon juice and stir.
7. Line your baking tray with greaseproof paper and fill with the cake mix (a non-stick baking tray about 24cm x 24cm x 5cm deep would be perfect).
8. Bake in the oven for about 25-30 minutes until lightly browned on top. Turn out onto a wire rack and allow to cool.
9. Dissolve the caster sugar in the lemon juice that you saved and drizzle over the cake.
10. Using a pallet knife spread the cake with lemon curd then sprinkle liberally with the sugar pearls.
11. Using a sharp knife, cut a generous helping of the cake for you as a reward for all your hard work and store the rest in your cake tin (flowery ones, like the ones your Grandma used to have, are best)
Monday, November 06, 2006
Spicy Apple Cake
Ingredients
220g Self Raising Flour
80g Margerine
220g Sliced Peeled Apple
1 Egg
1 Heaped teaspoon Mixed Spice
Pinch of Salt
275g Sugar (The quantity of sugar can be reduced to about 170g if using "Eating Apples")
Equipment
7 - 8 inch Cake tin or a Loaf tin.
Baking Parchment.
Mixing Bowl.
Method
1. Pre-Heat the oven to 180 C, grease and line tin with baking parchment.
2. Cream the margarine with the sugar, in the mixing bowl.
3. Sift the flour, salt and mixed spice into the bowl, then add the egg.
4. Mix all the ingredients until completely combined.
5. Add the sliced apple, and stir gently into the mixture. (Don't worry if the mixture seems a little dry, as the moisture from the apples will take care of that.)
6. Place the mixture in the tin and bake for about 1 and 1/4 hours.
7. When the top gets brown, cover with a piece of greaseproof paper to prevent burning.
8. Test cake with a skewer to see if it is done. The skewer should come out clear and dry .
9. Remove cake from oven and leave to cool slightly before turning out onto a wire rack to cool.
Eat hot or cold, with or without butter, or with custard.
220g Self Raising Flour
80g Margerine
220g Sliced Peeled Apple
1 Egg
1 Heaped teaspoon Mixed Spice
Pinch of Salt
275g Sugar (The quantity of sugar can be reduced to about 170g if using "Eating Apples")
Equipment
7 - 8 inch Cake tin or a Loaf tin.
Baking Parchment.
Mixing Bowl.
Method
1. Pre-Heat the oven to 180 C, grease and line tin with baking parchment.
2. Cream the margarine with the sugar, in the mixing bowl.
3. Sift the flour, salt and mixed spice into the bowl, then add the egg.
4. Mix all the ingredients until completely combined.
5. Add the sliced apple, and stir gently into the mixture. (Don't worry if the mixture seems a little dry, as the moisture from the apples will take care of that.)
6. Place the mixture in the tin and bake for about 1 and 1/4 hours.
7. When the top gets brown, cover with a piece of greaseproof paper to prevent burning.
8. Test cake with a skewer to see if it is done. The skewer should come out clear and dry .
9. Remove cake from oven and leave to cool slightly before turning out onto a wire rack to cool.
Eat hot or cold, with or without butter, or with custard.
Rock Cakes
Rock Cakes
Makes 9 large or 12 medium rock cakes.
225g self-raising flour (or plain flour, plus 1 tsp baking powder)
115g butter or margerine (you can reduce this to 75g if you wish)
1/2 tsp fine salt
1/2 tsp mixed spice
50g caster sugar
115g mixed dried fruit
1 large egg
2 tbsp milk
3 tbsp Demerara sugar (for sprinkling)
Preheat the oven to 200C/Gas Mark 6. Grease a large baking sheet.
Sift the flour, salt and mixed spice together in a medium bowl. Cut the butter into small chunks and rub it into the flour until it has the consistency of large crumbs.
Stir in the sugar and dried fruit. Beat the egg and milk together.
Pour the egg mixture evenly over the flour/fruit mixture in the bowl. Using a round-bladed knife (e.g. a butter knife), blend the mixtures together to form a rough dough.
Using the knife, dollop portions of dough onto the baking sheet. They'll fall off the knife in a rather rough fashion - resist the urge to smooth them out! Make sure to leave 5cm between the mounds as they will spread when baked. Sprinkle each mound with plenty of Demerara sugar. This gives both good crunch and shine when baked.
Bake in the centre of the oven for 15 minutes - smaller rock cakes will take about 12 minutes. Transfer to a wire rack immediately and let cool fully before eating. Best eaten within 2 days!
Makes 9 large or 12 medium rock cakes.
225g self-raising flour (or plain flour, plus 1 tsp baking powder)
115g butter or margerine (you can reduce this to 75g if you wish)
1/2 tsp fine salt
1/2 tsp mixed spice
50g caster sugar
115g mixed dried fruit
1 large egg
2 tbsp milk
3 tbsp Demerara sugar (for sprinkling)
Preheat the oven to 200C/Gas Mark 6. Grease a large baking sheet.
Sift the flour, salt and mixed spice together in a medium bowl. Cut the butter into small chunks and rub it into the flour until it has the consistency of large crumbs.
Stir in the sugar and dried fruit. Beat the egg and milk together.
Pour the egg mixture evenly over the flour/fruit mixture in the bowl. Using a round-bladed knife (e.g. a butter knife), blend the mixtures together to form a rough dough.
Using the knife, dollop portions of dough onto the baking sheet. They'll fall off the knife in a rather rough fashion - resist the urge to smooth them out! Make sure to leave 5cm between the mounds as they will spread when baked. Sprinkle each mound with plenty of Demerara sugar. This gives both good crunch and shine when baked.
Bake in the centre of the oven for 15 minutes - smaller rock cakes will take about 12 minutes. Transfer to a wire rack immediately and let cool fully before eating. Best eaten within 2 days!
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