baking

kazd

Caz2 wrote:

Hi
a few drops of proper vanilla essence ( 9 quid a bottle but lasts forever) .

I think what you are referring to is Vanilla Extract not Vanilla Essence, do you know you can get it for £4 from Lakeland Plastics, so next time you are doing a shop with them add it to your list. Somebody mentioned taking the lakeland book into work and you would probably get enough orders to qualify for free delivery.

I made some fairy cakes the other day, and I have to confess I have never used Vanilla in them before but this time I used a Nigella recipe and this called for Vanilla, they were divine. Just made plain fairy cakes and then poured melted Belgian Chocolate over them and topped them with a sugar flower. (My friend has a Chocolate Fondue Tower for weddings etc and she gave me a load of leftover choc, delicious)

kazd

Here is a marvellous recipe that I got off the internet, not for freezing but still worth making. Its a Ginger Trifle, personally I can't stand trifle and only make it for other people but this was gorgeous.

1 Jamaica Ginger Cake
1 Tin of Pears
Ginger Wine
1 qty of Custart
Double Cream

This recipe was supposed to be completely made out of the store cupboard but I have to confess I make my own custard, egg, vanilla pods, cream etc

So slice cake and lay in bowl, sprinkle over Ginger Wine, add chopped Pears. Top with custard (I would probably make to 10oz mixes of custard because its my favourite, although last time I got a bit impatient and turned the heat up when making it and it definately had a slight scrambled egg taste to it). The whip up some double cream, I then decorated it with some crystallised ginger which my husband had picked off some Ginger Medallions that I had been selling at my choc parties.

Gorgeous.

Curry_Queen

kazd wrote:

This recipe was supposed to be completely made out of the store cupboard but I have to confess I make my own custard, egg, vanilla pods, cream etc

The only way to make custard in my book ... and I class those as store cupboard ingredients anyway

The recipe sounds divine and a definite must for me to try out! Thanks for posting it


[Damn that diet ... I'll start it next year instead :rolleyes:]