Kitkatloves

Oooh Pretties!

Posts tagged recipe

3 notes

Banana muffin recipe.

I stole this recipe from my mum and tweaked it a bit. Everyone always tells me it is the best they have had and asks me for this recipe, so I thought I would share it.

This recipe makes one regular sized loaf cake, 48 mini muffins or 24 regular muffins.

2 cups self raising flour
1/2 tsp bicarb soda
1/2 tsp salt
1 cup brown sugar (add 1/2 a cup if you like things quite sweet)
1/2 cup soft butter
1 cup mashed banana (over ripe, 3 is usually enough)
1 tsp vanilla extract or paste (avoid the synthetic essence)
2 eggs
1/2 cup milk

Preheat oven to 180° C. Grease your muffin tins or cake tin.
Mix dry ingredients together in a large bowl. Set aside. 
In a medium bowl, whisk the eggs and milk to combine.
stir in the remaining ingredients.
Pour the egg mixture into the dry ingredients, then using an electric beater, mix until combined.
Pour or spoon into prepared pans.
If using the loaf tin, bake for 45-50 minutes.
If using the mini muffin tray, bake for 15-20 minutes.
If using the regular muffins tray, bake for 20-30 minutes. 
Leave to cool for about 5 minutes before taking cakes out of the tray.
I usually check a bit earlier because most ovens are quite different.

These will keep in an airtight container in the fridge for a few days or individually wrapped and frozen for up to 4 months.

Banana muffin recipe.

I stole this recipe from my mum and tweaked it a bit. Everyone always tells me it is the best they have had and asks me for this recipe, so I thought I would share it.

This recipe makes one regular sized loaf cake, 48 mini muffins or 24 regular muffins.

2 cups self raising flour
1/2 tsp bicarb soda
1/2 tsp salt
1 cup brown sugar (add 1/2 a cup if you like things quite sweet)
1/2 cup soft butter
1 cup mashed banana (over ripe, 3 is usually enough)
1 tsp vanilla extract or paste (avoid the synthetic essence)
2 eggs
1/2 cup milk

Preheat oven to 180° C. Grease your muffin tins or cake tin.
Mix dry ingredients together in a large bowl. Set aside.
In a medium bowl, whisk the eggs and milk to combine.
stir in the remaining ingredients.
Pour the egg mixture into the dry ingredients, then using an electric beater, mix until combined.
Pour or spoon into prepared pans.
If using the loaf tin, bake for 45-50 minutes.
If using the mini muffin tray, bake for 15-20 minutes.
If using the regular muffins tray, bake for 20-30 minutes.
Leave to cool for about 5 minutes before taking cakes out of the tray.
I usually check a bit earlier because most ovens are quite different.

These will keep in an airtight container in the fridge for a few days or individually wrapped and frozen for up to 4 months.

Filed under Banana banana cake banana muffins recipe

5 notes

Earl Grey Bread and Butter Pudding
Ingredients
6 croissants 
200ml cream 
200ml milk 
3 eggs 
1 tsp vanilla extract 
75g sugar 
2 tsp earl grey tea (or 2 earl grey tea bags) 
130g dark chocolate, roughly chopped 
70g slivered almonds
Method
1. Preheat the oven to 180ºC on bake and grease and line a loaf tin. 
2. Pour the cream and milk into a saucepan and stir in the earl grey  tea.  Heat the mixture through until not quite simmering and leave at  this temperature for about 10 minutes so that the tea can infuse through  the mixture. 
3. Whisk together the milk (I left the tea leaves in but you could  also strain them out if you wanted), sugar and vanilla extract.  Then  very carefully pour the milk/cream mixture in a thin stream into the egg  mixture. 
4. Slice the croissants on a shallow angle so that you end up with 4  thick bread-like slices from each croissant.  Dip each piece into the  cream mixture so that the slices are well soaked through.  Line the  bottom of the tin with the soaked croissants and then sprinkle over a  layer of almonds and chocolate.  Continue this with the remaining  ingredients (I did 4 layers), reserving some almonds and chocolate to  sprinkle over the top layer.  If there is any remaining liquid then  carefully pour this around the edges of the tin so that it soaks into  the layers. 
5. Place in the oven and bake for around 40 minutes or until the  liquid has set.  Remove from the oven, turn out of the tin and slice  into thick slices and serve with ice-cream.

Earl Grey Bread and Butter Pudding

Ingredients

  • 6 croissants
  • 200ml cream
  • 200ml milk
  • 3 eggs
  • 1 tsp vanilla extract
  • 75g sugar
  • 2 tsp earl grey tea (or 2 earl grey tea bags)
  • 130g dark chocolate, roughly chopped
  • 70g slivered almonds

Method

  • 1. Preheat the oven to 180ÂșC on bake and grease and line a loaf tin.
  • 2. Pour the cream and milk into a saucepan and stir in the earl grey tea. Heat the mixture through until not quite simmering and leave at this temperature for about 10 minutes so that the tea can infuse through the mixture.
  • 3. Whisk together the milk (I left the tea leaves in but you could also strain them out if you wanted), sugar and vanilla extract. Then very carefully pour the milk/cream mixture in a thin stream into the egg mixture.
  • 4. Slice the croissants on a shallow angle so that you end up with 4 thick bread-like slices from each croissant. Dip each piece into the cream mixture so that the slices are well soaked through. Line the bottom of the tin with the soaked croissants and then sprinkle over a layer of almonds and chocolate. Continue this with the remaining ingredients (I did 4 layers), reserving some almonds and chocolate to sprinkle over the top layer. If there is any remaining liquid then carefully pour this around the edges of the tin so that it soaks into the layers.
  • 5. Place in the oven and bake for around 40 minutes or until the liquid has set. Remove from the oven, turn out of the tin and slice into thick slices and serve with ice-cream.

Filed under earl grey tea bread and butter pudding recipe

6 notes

Earl Grey Tea Hot Chocolate
Really must try this!!!
Serves 2
Ingredients
1 ½ cups milk 
1 ½ tsp earl grey tea 
6 square of dark chocolate, or to taste
Method
1. Combine the milk and tea in a saucepan and gently heat without  boiling.  Continue heating for approximately 10 minutes.  The milk will  take on a light tea colour. 
2. Place 3 (or more if desired) squares of chocolate into a  heatproof glass.  Pour the milk over the chocolate using a tea  strainer/colander to strain off the leaves.  Serve
source-http://ourkitchen.fisherpaykel.com/recipe/earl-grey-hot-chocolate/
Earl Grey Tea Hot Chocolate
Really must try this!!!
Serves 2

Ingredients

  • 1 Âœ cups milk
  • 1 Âœ tsp earl grey tea
  • 6 square of dark chocolate, or to taste

Method

  • 1. Combine the milk and tea in a saucepan and gently heat without boiling. Continue heating for approximately 10 minutes. The milk will take on a light tea colour.
  • 2. Place 3 (or more if desired) squares of chocolate into a heatproof glass. Pour the milk over the chocolate using a tea strainer/colander to strain off the leaves. Serve

source-http://ourkitchen.fisherpaykel.com/recipe/earl-grey-hot-chocolate/

Filed under earl grey tea hot chocolate recipe

7 notes

Earl Grey Tea Ice CreamYield: Serves 4-6Ingredients: 5 earl grey tea bags 300ml (10.5 fl oz) milk 75g (6 tbsp) caster sugar 3 medium egg yolks 250g whipping creamDirections: In a small sauce pan, heat milk and tea bags until just before boiling.   Remove from heat and let sit for 10 minutes to infuse.  Then, strain.   In a large glass bowl, whisk the egg yolks and sugar until thick, pale  yellow and fluffy.  Whisk in a quarter of the tea-infused milk, then the  rest of the milk, stirring well to combine. Place the bowl over a pan of simmering water (the base of the bowl  should not touch the water). Cook and stir the mixture until it  thickens, about 15-20 minutes. Remove the bowl from heat and let cool to room temperature.  Stir in the cream and refrigerate. Once chilled, churn in ice cream maker until soft set, or according to  manufacturer’s instructions.  Transfer into a container and freeze for  another two hours before serving.Source: Recipe from gourmet traveller

Earl Grey Tea Ice Cream

Yield: Serves 4-6

Ingredients:

5 earl grey tea bags
300ml (10.5 fl oz) milk
75g (6 tbsp) caster sugar
3 medium egg yolks
250g whipping cream

Directions:

In a small sauce pan, heat milk and tea bags until just before boiling.  Remove from heat and let sit for 10 minutes to infuse.  Then, strain.  

In a large glass bowl, whisk the egg yolks and sugar until thick, pale yellow and fluffy.  Whisk in a quarter of the tea-infused milk, then the rest of the milk, stirring well to combine.

Place the bowl over a pan of simmering water (the base of the bowl should not touch the water). Cook and stir the mixture until it thickens, about 15-20 minutes.

Remove the bowl from heat and let cool to room temperature.  Stir in the cream and refrigerate.

Once chilled, churn in ice cream maker until soft set, or according to manufacturer’s instructions.  Transfer into a container and freeze for another two hours before serving.

Source: Recipe from gourmet traveller

Filed under earl grey tea icecream recipe

3 notes

Earl Grey Tea Cookies
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup confectioners’ sugar
2 tablespoons Earl Grey tea leaves, from approximately 6 tea bags
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 cup unsalted butter, cut into pieces
Directions
Heat oven to 375°F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized. Add the                                  vanilla, 1 teaspoon water, and the butter. Pulse together until a dough is formed. 
Divide the dough in half. Place each half on a sheet of plastic wrap and roll into a 12-inch log, about 2 inches in diameter.                                  Wrap and chill for 30 minutes. 
Slice each log into disks, 1/3 inch thick. Place on parchment- or foil-lined baking sheets, 2 inches apart.
Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.
I definitely think I’ll be trying these!

Earl Grey Tea Cookies

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup confectioners’ sugar
  • 2 tablespoons Earl Grey tea leaves, from approximately 6 tea bags
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 cup unsalted butter, cut into pieces

Directions

  1. Heat oven to 375°F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized. Add the vanilla, 1 teaspoon water, and the butter. Pulse together until a dough is formed.
  2. Divide the dough in half. Place each half on a sheet of plastic wrap and roll into a 12-inch log, about 2 inches in diameter. Wrap and chill for 30 minutes.
  3. Slice each log into disks, 1/3 inch thick. Place on parchment- or foil-lined baking sheets, 2 inches apart.
  4. Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

I definitely think I’ll be trying these!

Filed under earl grey tea cookies recipe