Learn with recipes: crumbled

Showing posts with label crumbled. Show all posts

Wednesday, February 26, 2014

Orange crumbled cake

Orange crumbled cake

Ingredients for sponge

Flour 4 ounces
Caster sugar 4 ounces
Eggs 4
Baking powder 1 tsp
Vanilla essence 1 tsp
Fresh cream 16 ounces whipped with 2 ounce icing sugar
Orange juice ½ cup
Oranges slices 2 cups

Ingredients for crumble

Sugar 4 ounces
Almonds 3 tbsp
Mandarin tin 1 for decoration

Method

Make sponge cake by beating together egg and caster sugar till light and fluffy, add vanilla essence, fold in sieved flour and baking powder mixture gradually, and spread mixture in 2 well greased 8 inches sandwich pan, bake on 180 degree C for 20 minutes. Remove cake, cool, spread 1 layer of cake on a serving platter, soak with orange juice, spread cream, kino slices, sprinkle praline, put second layer of cake, soaked with orange juice, cover cake with whipped cream, decorate with mandarin slices, swirls of fresh cream, praline, serve chilled.

Thursday, February 6, 2014

Roast Beef Salad Over Baby Greens Cranberries Red Onion Toasted Walnuts and Crumbled Maytag Blue Cheese

I was trying to think of something a bit different to make with the little piece of roast beef left over from Friday nights dinner. I decided it was about time for a dinner salad so I came up with this Roast Beef Salad over baby greens, cranberries, sliced red onion, toasted walnuts, crumbled Maytag blue cheese and garlic toasts.

I started by cuting the beef up into little cubes and placing them in a bowl with 2 celery stalks cut up into a small dice. I seasoned with salt, pepper, garlic powder and tiny bit of cayenne pepper. Next, I combined about 2 tablespoons of sour cream and the same amount of mayonnaise, blended them well and poured it over the cubed roast beef and celery. Mix all together and refrigerator for several hours to allow the flavors to come together.

For the greens I washed and dried a mix of organic baby greens and placed them in a very large bowl with thinly sliced red onion, toasted walnuts, dried cranberries and crumbled blue cheese. I dressed it with red wine vinegar, extra virgin olive oil and salt and pepper. Tossed it really well to combine and placed it on a plate as a bed for the roast beef salad. I topped it with a few spoonfulls of roast beef salad.

Brush olive oil on sliced french bread and place under the broiler. Watch closely and turn over on the other side so both get brown and crusty. When they are finished rub with a garlic clove and serve with the salad.