Monday, 13 May 2013
In todays world of Masterchef, Saturday Kitchen, Diners Drive-ins & Dives and the Food Network in general we're all a little bit hungrier.
All you have to do is pop on your T.V on a weekend morning and you're salivating. The popularity of the T.V Chef in this Country is incredible. We've had our Heavy hitters. We've had Ramsey, we've had Jamie, Nigella and Delia. It seems now 'tho we have an amazing Hunger (Excuse the pun) for variety. There are culinary stars everywhere now all providing their own twists and turns on cooking and keeping us on our toes about just how far we can take our recipes before it gets silly.
This is a wonderful situation, the key to a happy life is a full tummy, there's no denying that and the key to a truly happy tummy is variation, experimentation and trying new things. The beautiful thing we are all coming to realise is something we've all really known forever but never really examined and taken into account. Everybody does it differently. We're all picky eaters, we all like and dis-like. We all love & loath but what we don't do, what we SHOULD do, is share. If you have found a recipe of your own design that just blows you away every-time or even if you've found that one extra spice or side or glaze that you add to an already common place meal that just tips it over the edge. Don't keep it to yourself, we want to live in a world where the prospect of a friend or a loved ones cooking doesn't fill you with dread, it intrigues you, it excites you. Your food should speak for you. We all love going out for a lovely meal, mainly for the stress free feeling of being without responsibility for that one night but also because we know that when in the right place, a good restaurant with a good chef really can make your meal an experience. But lets not just leave it to the professionals, we all have the capabilities, all we need now is the tools.
Here at Dentons Recipes we want to start up a community, we want you to share your tastes through us. We want Mothers, Fathers, Students, Husbands, Wives, Sous-Chefs and Michelin Chefs to combine and share whatever it is that's getting your taste buds all excited. A world of full bellies and smiling faces is the world we want to love in!
E-mail us at firstname.lastname@example.org with your recipes and maybe some pics of your results and we would love to share them with the World!!!
Wednesday, 1 May 2013
The Amazing @BitsysCupcakery Has provided us with a delicious Raspberry & White Chocolate cupcakes Recipe. ENJOY!
Remember that any equipment you will need for this recipe are available at www.dentonscatering.com
Makes approx 12 large cupcakes
* use non stick 12 hole muffin pan*
*use muffin cases*
* use measuring cups & measuring spoons*
1 1/4 cup Self Raising Flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
2 large free range eggs
3/4 cups caster sugar
1 1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/2 cup buttermilk
1 pack of fresh raspberries
1 pack of white chocolate chips/buttons
Preheat oven to 180 c
*use classic mixing bowls*
Put flour, baking powder, baking soda & salt into a bowl mix up and set aside.
In a separate bowl add eggs and use an electric whisk to beat on med speed for about 20 secs.
Add the sugar, continue to beat for 30 secs.
Add vanilla extract & vegatable oil and continue to beat for another 30 secs.
Reduce mixer speed to low.
And half of flour mix into the wet mixture.
Then add half of the buttermilk
Add the rest of the flour mix
Add the rest of the buttermilk.
Scrape sides of bowl * use rubber spatula * and continue to mix on a low speed until all the flour is combined.
The mixture will be very wet so to transfer into cupcake cases the best way is use a jug * plastic jug *to pour it in.
Fill muffin cases 2/3 full with mixture & add a couple of raspberries & a pinch of chocolate chips to each case on top of the mixture.
Once all the cases are filled put into the oven.
The cupcakes will take 10-15 mins to cook. Time for 10 minutes and check. Insert a skewer into the cake. When the cakes are golden brown and the skewer * use stainless steel cake tester *comes out clean the cakes are done!
Take out of pan and rest on a cooling rack.
* use a wire cooling rack *
White chocolate buttercream.
1/2 cup butter
2 cups icing sugar
approx 2 tablespoons of milk.
mix butter & icing sugar on med speed.
add milk a splash at a time.
Amount of milk depends on the consistency you want to achieve.
Keep mixing for at least 5 mins to ensure butter, icing sugar & milk are combined and have reached the desired consistency.
Make sure your cupcakes are cool and ice generously with the buttercream. Decorate with left over fresh raspberries. Melt down left over white chocolate chips and drizzle over left over raspberries.
my website is www.bitsyscupcakery.co.uk