The Basics: A Really Useful Cook Book by Anthony Telford

Author:Anthony Telford
Language: eng
Format: mobi, epub, pdf
ISBN: 9781741752144
Publisher: IB Dave's Library
Published: 2009-04-01T07:00:00+00:00

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HINTS AND TIPS:

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* You will need—20-cm x

* It is really important

30-cm rectangular slice

to check the use-by date

tray, baking paper, small

on the desiccated coconut.

saucepan, wooden spoon or

Do not be tempted to make

plastic spatula, cup, spoon

coconut ice with a bag you

and weight measures, knife

discovered in the darkest

and 2 bowls.

corner of the pantry. Coconut

is high in oil, which goes

* The biggest difference

rancid over time. The fresher

between the recipes is the

the product, the better the

use of condensed milk,

outcome.

copha and egg whites.

The first recipe relies on

* Dessicated coconut is best

condensed milk as its setting

stored in the fridge not the

ingredient, while the second

pantry.

recipe uses copha and egg

whites to set the coconut

ice.

* Both recipes work equally

well but have different

textures when set—it then

comes down to personal

preference and how you

remembered it as a kid.

* The amount of colouring is

also a point of contention.

Some argue that the brighter

the pink, the more it

resembles the commercially

made stuff and the greater

the appeal. True lovers of

coconut ice prefer a softer

shade of pink to represent

that it is homemade.

* The use of raw egg whites

is of concern for the health

conscious and for vegans—

recipe 1 wins out every time.

Cakes, BisCuits and Pastries

351

CupCakes

Makes 24

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx 300 g self-raising flour

200 g unsalted butter, softened

200 g caster sugar

3 eggs

1 teaspoon vanilla essence

2 tablespoons milk

Method:

1. Preheat the oven to 180ºc. line 24 muffin moulds with paper cupcake cases. or simply place the paper cases on a baking tray.

2. sift the flour into a mixing bowl and add all the other ingredients. use an electric mixer to slowly incorporate the ingredients. Beat for 5 minutes or until light and fluffy.

3. spoon the mixture into the paper cases until

three-quarters full. Place in the oven and bake for 20 minutes or until golden on top and the cakes spring back when lightly pressed.

4. remove from the oven and cool on a wire rack. Top with icing (see hints and tips), butter frosting or butter cream.

352

The Basics: a really useful cookBook

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