Showing posts from November, 2013

※ Currently Closed

Elle's Kitchen is currently closed due to unforeseen circumstances. We will be back soon. Thanks for your patience.

※ Easy Apple Cake - (repost)

Posting this again as it is so popular & easy! Preparation: about 20 minutes Cooking: about 1 hour Serves: 4 INGREDIENTS 1 1⁄2 cups self-raising flour 1 tsp ground cinnamon 150g butter, chopped and softened 1/2 cup caster sugar 1/2 cup unrefined 2 eggs, lightly beaten 500g medium Granny Smith apples peeled, cored and cut into thin wedges   METHOD 1. Preheat oven to 170oC. Grease a deep 20cm cake pan and line the base with non-stick baking paper. 2. Sift flour, cinnamon, cloves or nutmeg and salt into the bowl of a food processor. Process until combined. Add butter. Process until combined. Add sugar and eggs. Process until well combined. 3. Spoon half of the mixture into base of prepared pan (use wet fingers to spread mixture over pan base). Arrange apples over mixture. Top with remaining mixture and smooth top. Bake for 55 minutes – 1 hour until a skewer inserted comes out clean. Cool in pan for 10 minutes then transfer to a wire rack to cool. 

※ My kitchen assistant

My kitchen assistant always want to eat everything!  If he had his way there would be no food left to cook.

※ A Man in His Kitchen: Speculaas

Image from wikipedia   "Borrowed" from my friends Blog: A man in his kitchen: Speculaas He gave me some of the spices needed to make these so I am blogging it so I can make them finally!  INGREDIENTS 225g self raising flour 100g light brown sugar caster pinch salt 75g flaked almonds 150g butter or margarine 2 tablespoons milk 15g spice 1 tablespoon rice flour METHOD Sift the flour and mix with sugar and salt. Chop half the almonds very finely. Chop the butter with two knives into the flour mixture and add milk, spices and almond flakes. Shape the dough into a crumbly mixture ball (this is meant to be fast as far as I can gather). Let the dough rest at least one night. Dust a counter/board with rice flour biscuit and press the dough firmly (I'm guessing this means knead).  Cut away excess dough with a sharp knife. (This has me baffled! - I suspect this is a cookie cutter!)  Transfer the biscuits from the board on a lightly butte