O maior conquistador não é aquele que conquista grandes coisas, mas sim o que conquista as pequenas e as torna grandes!


segunda-feira, 13 de dezembro de 2010

Christmas fruit Cake







Ingredients

175g raisins
175g sultanas
175g currants
80g dried apricots
100g glacé cherries
Zest of 1 lemon
Zest of 1 orange
225g plain flour
1½ tsp mixed spice
45g ground almonds
150g light soft brown sugar
150g butter or margarine
1 tbsp black treacle
3 eggs
2 tbsp brandy
45g blanched almonds
Extra brandy for feeding

Method

Grease and line the base and the sides of an 8inch/20cm tin.

Weight out the currants, raisins and sultanas and then gradually sort through them, a handful at a time, removing any stalks attached to the fruit before placing into a large bowl

Weigh out the apricots and cherries and cut into small pieces using a pair of scissors. Grate the zest from the lemon and the orange and add it all into the bowl along with the raisins.

Pour over the 2tbsp brandy, stir and then cover the bowl with clingfilm and leave for at least 12 hours or preferably overnight, to allow the fruit to soak up the brandy.

The following day, preheat the oven to 140C. Grease and line the base and the sides of an 8inch/20cm tin.
Chop the blanched almonds into small chunks and add to a clean large bowl along with the remaining ingredients. Beat for 3 minutes until mixture is smooth and well combined.

Add the soaked fruit to the batter mixture and stir together using a spatula until all the fruit is well coated and distributed.

Spoon the mixture into the prepared tin, level the surface and then create a dip about 2cm deep in the centre of the cake. (This compensates for the usual dome/rise when baking and results in a flatter cake)



Place the cake in the oven and bake for 2 hours and 45 minutes. After the 2 hours you may want to quickly add a sheet of foil over the top of the tin to prevent it from over browning.


Ensure that a skewer inserted in the cake comes out clean before removing from the oven and allowing to cool in the tin.

Prick the top of the cake all over with a fine skewer and then slowly drizzle over another tablespoon of brandy.

Remove the cake from the tin and wrap in clingfilm, leaving the greaseproof paper attached to the cake. (This helps keep it moist).

Place the cake in an airtight container and lave in a cool dark place for a minimum of two weeks to mature. Unwrap it once a week to ‘feed’ with an extra tablespoon of brandy before re storing until required.

The cake can be made anything from 2 weeks to 6 months ahead of time. The brandy preserves the cake.

quinta-feira, 9 de dezembro de 2010

Christmas Dinner Crosstitch Graph

Tipsy Slices/Rabanadas




Receita:
1 cacete com 2/3 dias

1 litro de vinho maduro tinto
Açucar q.b.
1 colher de chá de mel
1 pau de canela
1 casca de limão
Canela em pó q.b.
Ovos q.b.
Óleo q.b.

Ferva o vinho, juntamente com o mel, o pau de canela e a casca de limão e açucar a gosto.

Corte o pão em fatias com cerca de 1 cm de espessura (corte em diagonal para obter umas rabanadas maiores).

Deixe arrefecer o vinho e vá preparando a mesa de trabalho: ovos batidos numa taça, vinho noutra taça e noutra taça, ainda, misture bem açucar em pó e canela em pó para polvilhar as rabanadas depois de fritas.


Aqueça o óleo numa frigideira grande.


Molhe as fatias de pão no vinho. Tenha em atenção que devem absorver o liquido q.b. para ficarem húmidas, mas não tanto que se desfaçam, daí a calda não dever estar muito quente. Esprema com cuidado ou deixe escorrer sobre um passador. Passe no ovo batido. Coloque na frigideira com o óleo bem quente e deixe dourar de um lado e outro. Uma vez fritas retire o excesso de óleo. Polvilhe de ambos os lados com a mistura de açucar e canela em pó. Vá colocando as rabanadas em camadas numa taça funda. Repita até acabar o pão.

Para a calda :
Aproveite o vinho que sobrou e acrescente mais até perfazer cerca de 600 gr., acrescente 300 gr. de açucar (ou menos), pode juntar mais um pau de canela. Deixe ferver 1 minuto. Quando arrefecer deite sobre as rabanadas e leve à mesa.


Here's a dozen of my favorite things never to apologize for:


1) Never apologize for acting on your instincts.
2) Never apologize for being passionate.
3) Never apologize for being smart.
4) Never apologize for demanding respect.
5) Never apologize for saying no.
6) Never apologize for not embracing someone else's agenda.
7) Never apologize for disagreeing.
8) Never apologize for your faith.
9) Never apologize for your own sense of creativity.
10) Never apologize for ordering dessert.
11) Never apologize for being funny.
12) Never apologize for living your truth.


Every one of us casts a shadow.

There hangs about us, a sort of a strange, indefinable something, which we call personal influence--that has its effect on every other life on which it falls. It goes with us wherever we go. It is not something we can have when we want to have it--and then lay aside when we will, as we lay aside a garment. It is something that always pours out from our lives . . . as light from a lamp, as heat from flame, as perfume from a flower.

The ministry of personal influence is something very wonderful. Without being conscious of it, we are always impressing others by this strange power that exudes from us. Others watch us--and their thinking and actions are modified by our influence."

"Be very careful, then, how you live--not as unwise but as wise, making the most of every opportunity." Ephesians 5:15-16

~J. R. Miller, "The Shadows We Cast"

Blog Design by Bling on the Blog