Free culinary Online and about food article.Free recipes http://tastyculinaryschool.com en-En http://tastyculinaryschool.com Hazelnut meringue cake with kahlua cream recipes http://tastyculinaryschool.com/culinary-1144-hazelnut-meringue-cake-with-kahlua-cream-recipes.html Toast hazelnuts on oven tray in moderate oven for about 5 minutes; cool. Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add sugar, beating well after each addition; beat until sugar is dissolved. Fold in vanilla, vinegar and hazelnuts. Spread into 2 x 23cm circles on 2 oven trays covered with non-stick baking paper, bake in moderate oven 25 minutes or until firm; cool.

Melt chocolate and butter in bowl over hot water (or microwave on HIGH 2 minutes), spread evenly over meringue layers. Spread with half the Cream. Top with other meringue layer, chocolate side down. Spread top and side of cake with remaining Cream, decorate with strawberries and extra whipped cream if desired.

Kahlua Cream: Have cream cheese and butter at room temperature. Beat cream cheese, butter and sugar in small bowl with electric mixer until light and fluffy, add Kahula and cream, beat until combined.

]]> Sat, 08 October 2011 03:19:08 GMT Layered orange sponge recipes http://tastyculinaryschool.com/culinary-1143-layered-orange-sponge-recipes.html Beat eggs, orange rind and sugar in small bowl with electric mixer until pale and thick. Transfer mixture to large bowl. Gently fold in sifted flour, then combined butter and water. Pour mixture into greased and lined Swiss roll tin (base measures 25cm x 30cm), turn onto wire rack to cool. Cut cake into 3 pieces. Whip combined cream, Grand Marnier and sifted icing sugar cake onto serving plate, spread with some of the cream, continue layering with cake and cream.

Cover top and sides of cake with remaining cream. Decorate with thin strips of orange rind and orange segments if desired.

]]> Sat, 08 October 2011 03:18:25 GMT Moist apple and hazelnut cake recipes http://tastyculinaryschool.com/culinary-1142-moist-apple-and-hazelnut-cake-recipes.html Beat egg yolks and sugar in small bowl with electric mixer until pale and thick; transfer to large bowl. Blend or process hazelnuts until finely chopped, fold into egg mixture with apple. Beat egg whites until soft peaks form, fold gently into hazelnut mixture. Pour into greased and lined 20cm springform pan, bake in moderate oven 30 minutes. Remove springform side, stand cake until it is cold. Turn cake onto serving plate. Beat cream with Calvados and sifted icing sugar until soft peaks form. Spread top and side of cake with whipped cream. Decorate with grated chocolate if desired.

]]> Sat, 08 October 2011 03:17:58 GMT Caramel walnut gateau recipes http://tastyculinaryschool.com/culinary-1141-caramel-walnut-gateau-recipes.html Beat eggs in small bowl with electric mixer until pale and thick, gradually add sugar and topping, beat for about 10 minutes or until sugar is dissolved; transfer mixture to large bowl. Blend or process walnuts until finely ground, fold into egg mixture, lightly fold in sifted flour, then combined water and butter. Our mixture into 2 greased and base-lined 20cm sandwich tins. Bake in moderate oven 20 minutes, turn onto wire rack to cool. Split each cake in half horizontally.

Place 1 layer of cake onto serving plate, spread with one-third of the Filling. Repeat layering with Filling and cake. Cover, refrigerate several hours.

Whip cream until soft peaks form, spread over top and side of cake. Press Praline around side of cake. Decorate with extra cream, walnuts and fruit, if desired.

Caramel Filling: Combine sugar and butter in pan, stir over low heat until sugar is dissolved, stir in blended custard powder and milk, then cream. Stir constantly over heat until mixture boils and thickens; cool.

Praline: Place sugar in heavy pan over medium heat until sugar begins to melt; do not stir, When sugar starts to brown, stir gently to dissolve remaining sugar. Spread walnuts onto lightly greased oven tray, pour hot syrup evenly over walnuts. When set, break into pieces, blend or process until ground finely.

]]> Sat, 08 October 2011 03:17:34 GMT Caramel walnut gateau recipes http://tastyculinaryschool.com/culinary-1140-caramel-walnut-gateau-recipes.html Beat eggs in small bowl with electric mixer until pale and thick, gradually add sugar and topping, beat for about 10 minutes or until sugar is dissolved; transfer mixture to large bowl. Blend or process walnuts until finely ground, fold into egg mixture, lightly fold in sifted flour, then combined water and butter. Our mixture into 2 greased and base-lined 20cm sandwich tins. Bake in moderate oven 20 minutes, turn onto wire rack to cool. Split each cake in half horizontally.

Place 1 layer of cake onto serving plate, spread with one-third of the Filling. Repeat layering with Filling and cake. Cover, refrigerate several hours.

Whip cream until soft peaks form, spread over top and side of cake. Press Praline around side of cake. Decorate with extra cream, walnuts and fruit, if desired.

Caramel Filling: Combine sugar and butter in pan, stir over low heat until sugar is dissolved, stir in blended custard powder and milk, then cream. Stir constantly over heat until mixture boils and thickens; cool.

Praline: Place sugar in heavy pan over medium heat until sugar begins to melt; do not stir, When sugar starts to brown, stir gently to dissolve remaining sugar. Spread walnuts onto lightly greased oven tray, pour hot syrup evenly over walnuts. When set, break into pieces, blend or process until ground finely.

]]> Sat, 08 October 2011 03:16:53 GMT Caramel walnut gateau recipes http://tastyculinaryschool.com/culinary-1139-caramel-walnut-gateau-recipes.html Beat eggs in small bowl with electric mixer until pale and thick, gradually add sugar and topping, beat for about 10 minutes or until sugar is dissolved; transfer mixture to large bowl. Blend or process walnuts until finely ground, fold into egg mixture, lightly fold in sifted flour, then combined water and butter. Our mixture into 2 greased and base-lined 20cm sandwich tins. Bake in moderate oven 20 minutes, turn onto wire rack to cool. Split each cake in half horizontally.

Place 1 layer of cake onto serving plate, spread with one-third of the Filling. Repeat layering with Filling and cake. Cover, refrigerate several hours.

Whip cream until soft peaks form, spread over top and side of cake. Press Praline around side of cake. Decorate with extra cream, walnuts and fruit, if desired.

Caramel Filling: Combine sugar and butter in pan, stir over low heat until sugar is dissolved, stir in blended custard powder and milk, then cream. Stir constantly over heat until mixture boils and thickens; cool.

Praline: Place sugar in heavy pan over medium heat until sugar begins to melt; do not stir, When sugar starts to brown, stir gently to dissolve remaining sugar. Spread walnuts onto lightly greased oven tray, pour hot syrup evenly over walnuts. When set, break into pieces, blend or process until ground finely.

]]> Sat, 08 October 2011 03:16:19 GMT Chocolate coconut ice recipes http://tastyculinaryschool.com/culinary-1138-chocolate-coconut-ice-recipes.html Combine sugar, milk land glucose in pan, stir over heat without boiling until sugar is dissolved. Bring to the boil, boil steadily without stirring until temperature reaches 112�C on a sweets thermometer, or until a teaspoon of syrup forms a soft ball when dropped into a cup of cold water.

Remove from heat, divide mixture into two bowls, divide coconut between bowls. Stir mixture in 1 bowl with a wooden spoon until thick and creamy, press evenly over base of greased and lined 23cm square slab tin. Stir chocolate into remaining coconut mixture, beat until thick and creamy. Spread chocolate mixture over white mixture. Refrigerate until firm before cutting.

]]> Sat, 08 October 2011 03:15:37 GMT Chocolate coconut ice recipes http://tastyculinaryschool.com/culinary-1137-chocolate-coconut-ice-recipes.html Combine sugar, milk land glucose in pan, stir over heat without boiling until sugar is dissolved. Bring to the boil, boil steadily without stirring until temperature reaches 112�C on a sweets thermometer, or until a teaspoon of syrup forms a soft ball when dropped into a cup of cold water.

Remove from heat, divide mixture into two bowls, divide coconut between bowls. Stir mixture in 1 bowl with a wooden spoon until thick and creamy, press evenly over base of greased and lined 23cm square slab tin. Stir chocolate into remaining coconut mixture, beat until thick and creamy. Spread chocolate mixture over white mixture. Refrigerate until firm before cutting.

]]> Sat, 08 October 2011 03:14:45 GMT Apricot and cashew chocolate clusters recipes http://tastyculinaryschool.com/culinary-1136-apricot-and-cashew-chocolate-clusters-recipes.html Combine apricots and wine in bowl, cover, stand 1 hour; drain. Have cream cheese at room temperature. Beat cream cheese until smooth, stir in apricots, cashews, vanilla, icing sugar and coconut. Drop teaspoonfuls of mixture onto foil-covered trays, refrigerate several hours or until firm.

Melt 200g of the white chocolate with oil over hot water (or microwave on HIGH for about 2 minutes). Melt 200g of th4e dark chocolate with extra oil the same way. Coat half the Clusters in white chocolate and remaining Clusters in dark chocolate, place onto foil-covered grays, refrigerate until set. Melt remaining white and dark chocolate separately. Pipe or drizzle thin lines of chocolate over the Clusters; refrigerate until set.

Makes about 50.

]]> Sat, 08 October 2011 03:14:19 GMT Apricot and cashew chocolate clusters recipes http://tastyculinaryschool.com/culinary-1135-apricot-and-cashew-chocolate-clusters-recipes.html Combine apricots and wine in bowl, cover, stand 1 hour; drain. Have cream cheese at room temperature. Beat cream cheese until smooth, stir in apricots, cashews, vanilla, icing sugar and coconut. Drop teaspoonfuls of mixture onto foil-covered trays, refrigerate several hours or until firm.

Melt 200g of the white chocolate with oil over hot water (or microwave on HIGH for about 2 minutes). Melt 200g of th4e dark chocolate with extra oil the same way. Coat half the Clusters in white chocolate and remaining Clusters in dark chocolate, place onto foil-covered grays, refrigerate until set. Melt remaining white and dark chocolate separately. Pipe or drizzle thin lines of chocolate over the Clusters; refrigerate until set.

Makes about 50.

]]> Sat, 08 October 2011 03:13:31 GMT Choc-hazelnut pinwheels recipes http://tastyculinaryschool.com/culinary-1134-choc-hazelnut-pinwheels-recipes.html Roll marzipan to 22cm x 30cm rectangle on surface dusted lightly with sifted icing sugar. Spread evenly all over with Nutella, roll up like a Swiss roll from the long side, cover, refrigerate for several hours or until firm. Spread with chocolate, place on foil-covered tray, refrigerate until set. Cut roll into thin slices to serve.

]]> Sat, 08 October 2011 03:12:46 GMT Two-chocolate truffles recipes http://tastyculinaryschool.com/culinary-1133-two-chocolate-truffles-recipes.html Combine cake crumbs, orange rind, Cointreau, dark chocolate ad cream in bowl; mix well. Refrigerate mixture for several hours, or until firm,. Shape teaspoons of mixture into balls, place in single layer on tray, cover, refrigerate 1 hour. Stir oil into white chocolate, dip balls into chocolate, place onto foil-covered tray; refrigerate until set.

Makes about 45.

]]> Sat, 08 October 2011 03:12:22 GMT Port and prune truffles recipes http://tastyculinaryschool.com/culinary-1132-port-and-prune-truffles-recipes.html Combine prunes and port in pan, bring to the boil, reduce heat, simmer uncovered, few minutes, or until all the liquid is absorbed. Combine prunes, cake crumbs, almonds, cream and almond essence together in bowl; mix well, refrigerate several hours or until firm. Shape teaspoons of mixture into balls, place on tray, refrigerate 1 hour. Add oil to chocolate, dip balls into chocolate mixture, place onto foil-covered tray; refrigerate until set.

Makes about 40.

]]> Sat, 08 October 2011 03:11:50 GMT Mini apple tarte tatin recipes http://tastyculinaryschool.com/culinary-1131-mini-apple-tarte-tatin-recipes.html Place the pastry sheets on top of each other, cut into 3 equal lengths. Place pastry pieces onto oven tray, slightly apart; top evenly with thinly sliced apples, sprinkle evenly with sugar. Bake in very hot oven 20 minutes, reduce heat to moderate, bake further 10 minutes or until golden brown. Melt apricot jam gently in pan (or microwave on HIGH for about 1 minute). Brush jam all over apples. Cut into squares to serve.

Makes about 30.

]]> Sat, 08 October 2011 03:11:18 GMT Chocolate rainbow meringues recipes http://tastyculinaryschool.com/culinary-1130-chocolate-rainbow-meringues-recipes.html Beat egg white in small bowl with electric mixer until soft peaks form, gradually add sugar, beating well after each addition; beat until sugar is dissolved. Add combined coffee and hot water and lemon juice. Place Meringue into a piping bag fitted with a plain 1cm tube. Pipe smooth, flat 2cm rounds of Meringue onto oven trays covered with non-stick baking paper or foil.

Bake in very slow oven for about 30 minutes or until Meringues are firm to the touch. Leave door ajar, allow Meringues to cool in oven.

Melt milk chocolate in bowl over hot water (or microwave on HIGH 2 minutes), stir in 1 tablespoon of the oil. Dip two-thirds of each Meringue into the milk chocolate, place onto foil-covered tray, refrigerate until set. Melt dark chocolate, add remaining oil. Dip each Meringue into dark chocolate, to cover half the milk chocolate; return to tray, refrigerate until set.

Makes 20.

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