Return of ediblexploits, due to popular demand!

Ginger Bread Cookies

  • 5oz plain flour
  • 2tsp ground ginger
  • 1tsp cinnamon
  • 1tsp baking soda
  • 1/4tsp grated nutmeg
  • 1/4tsp salt
  • 6oz soft butter
  • 5oz brown sugar
  • 3 tsp globs of black syrup
  • 1 egg
  • 1tsp vanilla essence
  • soft brown granulated sugar
  • 200g chocolate

First of all, my christmas gingerbread snacks. Damn addictive! This recipe makes a load so be generous and share or the christmas gut will re-appear!This recipe was taken from an american blog: http://cozycakescottage.com/ Beware it’s american.

Recipe:

  1. Mix together; flour, ginger, cinnamon, baking soda, nutmeg and salt. Leave to the side.
  2. In electric mixer add sugar and butter, then add black syrup, egg and vanilla.
  3. Gradually add flour mix on low speed.
  4. Rap up the dough in cling film and put in fridge for 4hrs.
  5. Turn oven onto 180°c.
  6. Roll dough into balls and roll in the soft brown sugar. Then push in a nice size chunk chocolate into the top.
  7. Put in oven for 8-10min.

Note:

  1. Caramelised ginger version is pretty good. Add sliced caramelised ginger into the dough before fridge. Add extra tsp of ginger and leave out the chocolate.
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The Chocolate Complot

Chocolate Cake

Brownie Base

  • 2.8oz plain flour
  • 3oz dark chocolate
  • 1/4tsp salt
  • 9oz sugar
  • 3oz unsalted butter
  • 1/2tsp baking powder
  • 2 eggs
  • 20z chopped mixed nuts
  • 2tsp vanilla extract

Choc Sponge

  • 9oz unsalted butter
  • 4oz plain flour
  • 2oz plain chocolate
  • 2 tbsp chocolate powder
  • 60ml hot water
  • 7oz sugar
  • 3/4tsp baking soda
  • 1/2 tsp salt
  • 120ml butter milk
  • 1 tsp vanilla extract
  • 3 eggs yolks
  • 2 egg whites

Mousse

  • 6oz milk chocolate
  • 450ml double cream
  • 1tbsp golden caster sugar

Butter Cream Icing

  • 60z milk chocolate
  • 8oz butter
  • 8.50z icing sugar

Ganache

  • 180ml double cream
  • 8oz chocolate
  • 10z butter

Say hello to the most indulgent chocolate cake I’ve ever tasted.This cake is not for the faint hearted. Only the most dedicated chocolate lover will be able to eat regular slices.  It’s not just the size or the overall sugar content which make this cake great (both of which are impressive in their own right), it’s the multi-faceted aspect. There are 5 different chocolate layers, each providing a rich individual experience.If you want to make a chocolate lover happy, make a serious apology or create an impression with your baking skills – whip this out.

A word of warning though, it takes a good 3 hours plus cooling time. However this goes down if your able to delegate and own more than one baking tin!

Brownie base:

  1. Pre-heat oven to 160 degrees.
  2. Melt butter and chocolate in a bowl over boiling water
  3. Remove from heat & whisk in sugar gradually
  4. Whisk in eggs one at a time
  5. Stir in vanilla essence
  6. Mix together the flour, nutsbaking soda and salt. Fold this into the mix.
  7. Place mix in a 9 inch cake tin, lined with baking paper.
  8. Bake for 40mins to an hour – keep checking by poking a fork into the mix, the fork shouldn’t come over completely clean as you still want a gooey texture. Leave to cool in the tin for half an our before removing.

Choc Sponge:

  1. Melt together chocolate, coco powder and hot water in a bowl over boiling water.
  2. Mix in half the sugar, continue heating for a couple of mins then remove from heat. Set aside.
  3. Whisk together the eggs, egg yolk and sugar until fluffy.
  4. Stir the chocolate mix into the egg mix until smooth.
  5. Beat the soft butter into the mix – a bit at a time.
  6. Stir in the butter milk and vanilla essence.
  7. Fold the flour into the mix.
  8. Place mix in a 9 inch baking tin, back for around 40 mins at 160 degrees.

Mousse:

  1. Melt the chocolate in a bowl over boiling water, set aside to cool a bit.
  2. Whip up the cream until stiff. Add the sugar to this.
  3. Whisk a quarter of the cream into the chocolate, then gently fold the chocolate mix into the cream.

Butter Cream Icing:

  1. Melt chocolate in bowl over boiling water.
  2. Beat butter until smooth and creamy.
  3. Mix in the icing sugar, vanilla extract and chocolate. It should have a fairly thick consistency – add more icing sugar if too sloppy.

Ganache:

  1. Melt together chocolate and cream in a bowl over boiling water.
  2. Once fully combined, remove from heat and leave to cool. It should thicken as it cools.

To assemble:

  1. Once everything has cooled, the cake can be assembled.
  2. Spread the mousse evenly over the brownie.
  3. Place the sponge on op of this.
  4. Spread the butter cream over the top.
  5. Spread the ganache around the side of the cake.

Note:

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From generation to generation

Fruit Cake
  • 8oz butter
  • 120z currents
  • 12oz sultanas
  • 4oz chopped peal
  • 12oz sugar
  • 16 fl.oz water
  • 3tsp mixed spice
  • 2 level tsp bicarbonate of soda
  • 4eggs
  • 8oz plain flour
  • 8oz self raising flour
  • large pinch of salt

My mum whips this out occasionally to heighten moral, its lasts a while whilst providing a steady flow of happiness.It’s a great recipe which has withstood the test of time; just found out it was passed down from my nana. It’s got this gooey texture if cooked right (didn’t manage it myself), making it very moreish. Still tastes great of course if cooked to a normal state of being.I think I subconsciously convince myself its ok to eat loads as there’s fruit involved.

This recipe is made with double quantities, as you can see from the picture – it’s huge! However it does last (if hidden).

Recipe:

  1. Add to a pan the; butter, fruit, sugar, water, spice and soda
  2. Bring to the boil then leave to cool
  3. Line a 12″ cake tin with baking parchment
  4. Pre heat oven to 180c
  5. When mix is cool/warm add the egg, flour, salt
  6. Pour into the tin and cook for 1 hour

Note:

  • The fruit is flexible, I used 28oz of luxury mixed fruit
  • I used caster sugar, will probably try brown sugar next time
  • 1hour for gooey texture, 1hour15min for normal
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Been a long time coming

Spicy Calzone

Base

  • 500g Sainsbury Bread mix pack (white, sun dried tomato or mixed seed)

Filling

  • 100g Mattessons Smoked Pork Sausage
  • 5 -7 Chestnut Mushrooms
  • 1/2 Courgette
  • 1 Pepper
  • 3 sundried tomatoes
  • Jalapeno
  • Handfull of spinach

Sauce

  • 1 pack creamed tomato
  • handful of basil
  • salt and pepper
  • 2tbsp tomato puree

Another recipe which has had to wait far too long for stardom. I got this down first time, then second innings proved a bit of let down. The problem was with the moisture, the juices tend to seep down sending the bottom into a depressingly soggy state. This is remedied by the relocation of tomato sauce to the top. This leaves the bottom in a near solid state whilst adding moisture to the dry peaks. A great addition to the recipe is the hot sausage, no corners should be cut in the preparation of ingredients.

Recipe:

  1. Get the bread mix on the go; mix with water, kneed, leave for 30min
  2. Put the creamed tomato in a sauce pan
  3. Chop basil and add along with the tomato puree
  4. Season and stir on a low heat
  5. Leave to simmer
  6. Preheat oven to 200c
  7. Slice the sausage and fry in oil plus 3tsp chilli paste, leave on a dish
  8. Slice the courgette, mushroom and fry for 5min, leave on a dish
  9. Slice the sun dried tomato and peppers up
  10. Roll out the dough into a fat oval shape or stretched circle (u get the picture)
  11. Spread the ingredients evenly over half the dough
  12. Fold the dough over the top and mould the edge into a suitable pattern, sealing the package.
  13. Cook in oven for 20min
  14. Spread tomato sauce over the top and serve

Note:

  • The quantities make two calzone
  • Use whatever filling, no rules
    Posted in Perfection | Leave a comment

    Thievery

    Ginger Shortbread

    • 230g butter
    • 110g caster sugar
    • large pinch of salt
    • 260g plain flour
    • 80g ground rice
    • 4oz crystallised ginger

    My  latest theft comes in the form of shortbread from the most prestigious Guardian website .
    Of couse my version comes with added crystallised ginger; my current flavour of the year. The latest batch from a great stockist of all things scoopable, seems to weigh more towards ginger than sugar this time around. Not complaining, just putting it out there. Perhaps the sugar gradually takes over.

    This version has a vital ingredient that transforms it from a normal recipe into a superior recipe; Ground Rice. I’m gonna use the word sandy, to describe the added texture but don’t be put off. It gives the shortbread a crunchy but light texture – not to be overlooked.

    Note:

    • Don’t wait for the shortbread to turn brown in the oven, this is past the point of the shortbread drying out, it wants so be nice and white
    • They do spread out, when cooking


    Recipe:

    1. Pre heat oven to 150c
    2. Use a wooden spoon to squidge the butter in a bowl
    3. Add the sugar and salt
    4. Add the flour and ground rice, add more butter if it doesn’t form a dough
    5. Lay some baking parchment on a baking tray
    6. Roll dough into golf ball sizes and press into a thick disc with ball of hand, lay on the tray
    7. Bake for 30min
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