The Art of Icings

The following recipes are for classic cake toppings with variations in flavour. Glace, buttercream, and cream cheese icings will give the finishing touch to your cakes easily and quickly. Choose your own or follow the suggestion given after the recipes.

GLACE ICING

This is a shiny, smooth icing made with icing sugar, a small amount of butter and a little fruit juice or other flavourings such as coffee or chocolate, so it can be either tangy or sweet. The mixture is combined over gently simmering water and spread with a wide knife. Dip the knife into hot water occasionally to give a smooth, shiny finish.

Lemon Glace

1 cup icing sugar

1 tsp finely grated lemon rind

10 g unsalted butter

1-2 tbsp lemon juice

Orange Glace

1 cup icing sugar

1 tsp finely grated lemon rind

10 g unsalted butter

1-2 tbsp orange juice

Passionfruit Glace

1 cup icing sugar

10 g unsalted butter

1-2 tbsp passionfruit pulp

Coffee Glace

1 cup icing sugar

1 tsp instant coffee powder

10 g unsalted butter

1-2 tbsp water

Chocolate Glace

1 cup icing sugar

1 tbsp cocoa powder

10 g unsalted butter

1-2 tbsp hot milk

Glace icing method combine sifted icing sugar, flavouring, butter, and sufficient liquid in a small heatproof bowl to form a firm paste. Stand bowl over pan of simmering water and stir until icing is smooth and glossy, remove from heat. Using a wide knife, spread icing over cake.

BUTTERCREAM ICING

This icing is rich and creamy, with a substantial amount of butter used in the mixture. Icing can be spread smoothly, swirled with a knife for a textured effect or first smoothed then run through with a fork. Use a generous layer of icing for the best flavour and appearance.

Honey Buttercream

60 g unsalted butter

1/3 cup icing sugar

2-3 tsp honey

Chocolate Buttercream

60 g unsalted butter

1/2 cup icing sugar

2 tbsp cocoa powder

2 tsp milk

Rich Chocolate Buttercream

60 g unsalted butter

1/3 cup icing sugar

60 g dark chocolate, melted

Lemon Buttercream

60 g unsalted butter

1/3 cup icing sugar

2 tsp finely grated lemon rind

Orange Buttercream

60 g unsalted butter

1/3 cup icing sugar

2 tsp finely grated orange rind

Buttercream method using electric beaters, beat butter and sifted icing sugar until light and creamy. Add the flavourings, beat for 2 minutes or until the mixture is quite smooth and fluffy.

CREAM CHEESE ICING

This is a soft, thick, creamy topping. The creaminess of the cheese goes well with the tang of lemon or orange rind. Have the cheese at room temperature.

Lemon Cream Cheese Icing

100 g cream cheese

3/4 cup icing sugar

1-2 tsp finely grated lemon rind

2 tsp milk

Orange Cream Cheese Icing

100 g cream cheese

3/4 icing sugar

1-2 tsp finely grated orange rind

2 tsp milk

Honey Cream Cheese Icing

100 g cream cheese

3/4 icing sugar

1-2 tsp honey, warmed

2 tsp milk

Passionfruit Cream Cheese Icing

100 g cream cheese

3/4 icing sugar

1 tbsp passionfruit pulp

Cream cheese icing method, using electric beaters, beat cream cheese and sifted icing sugar together in small bowl until light and creamy. Add flavourings. Beat for 2 minutes or until the mixture is smooth and fluffy. Spread icing over cake, using a wide knife.

FRUIT GLAZES

Fruit glazes give a delicious, shiny finishing touch to cakes or fruit tarts. Simply warm apricot, strawberry or any other jam with brandy, strain and brush over the cake.

Jam Glaze

1/4 cup jam

3 tsp brandy

Combine jam and brandy in small pan. Stir over low heat for 3 minutes or until jam has melted and mixture boils. Remove from heat and strain into a small bowl. Brush the warm jam mixture over the top of the warm cake.

Fruit Gel Glaze

110 g jar fruit baby gel

2 tsp brandy

Combine gel and brandy in small pan. Stir over low heat until gel has melted. Remove from Heat. Brush warm mixture over cake.

RICH CHOCOLATE ICING

60 g unsalted butter

100 g dark chocolate, chopped

1 tbsp cream

Combine butter, chocolate, and cream in small heatproof bowl. Stand over pan of simmering water, stir until butter and chocolate have melted and mixture is smooth. Cool slightly or until mixture is spreadable. Spread icing over cake using a wide knife.

Chocolate Sauce

100 g dark chocolate, chopped

1/3 cup cream

Combine Chocolate and cream in small pan. Stir over low heat until chocolate has melted and mixture is smooth. Remove fro heat, cool slightly, pour over cake.

Source: Family Circle Fabulous Fast Cakes (MURDOCH BOOKS).

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ICINGS, The Beautiful Finishing Touch

The icing on the cake is, to some people, as important as the cake itself! The plainest cake can be transformed into a work of art by a drift of icing sugar or an imaginative decoration. This guide illustrates quick, simple, and delicious cake toppings, and recommends some ready-made sweets and other ideas for finishing off your cake in style - fast.

For decorating cakes in a hurry:

Whip cream to firm peaks, pipe or spread over cake. Top with chocolate flakes.

Pile the centre of a plain sponge with fresh berries, pipe swirls of whipped cream around the edge.

Sift icing sugar over cakes using strips of paper or through a lace doily to create striking patterns. Icing sugar can be plain, or mixed with cocoa, drinking chocolate or cinnamon. Place in a small metal strainer and scrape with a spoon to achieve a fine drift of sugar.

Purchased sweets such as marzipan fruits, after-dinner mints, small discs or squares of chocolate or foil-covered chocolate money (wrapped and unwrapped) positioned on chocolate glace icing turn an everyday cake into a celebration cake.

Drizzle or pipe melted white or dark chocolate over iced or un-iced cakes.

Sprinkle chopped, toasted nuts, chocolate or coloured sprinkles over icing.

Edge iced cake with whole nuts or glace cherries.

Source: Family Circle Fabulous Fast Cake (MURDOCH BOOKS).

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Strawberry Mousse, a Perfect Dessert.

Every children loves to eat dessert. This is one of my children favourite, so you can practise to make it for your family at home.

Strawberry Mousse

Ingredients:

• 250 g Strawberry
  
• 2 cups low calorie Strawberry Yoghurt
  
• 2 tsp honey
  
• 1 tbsp gelatin
  
• 2 tbsp water
  
• 250 g added strawberry
  

Meringue

• 1 Egg (only the white part)
  
• 1/4 cup sugar
  

Directions:

1. Brush the oil to the cake ring tin with 2 cups capacity.

2. Process the Strawberry, yoghurt, and honey for 30 seconds using food processor until the mixture is smooth. Set aside.

3. Mix gelatin with water in the small bowl. Put the bowl on the boiling water, stir until gelatin and water mix well.

Pour the mixture of gelatin and water into the yoghurt dough. Process for 5 seconds until everything is mix well.

Pour into the cake ring tin. Put it in the refrigerator for 2 hours until firm.

4. Make the Meringue:

Heat oven over 150 degrees Celsius heat. Brush the oil into the bake tin, line the base and side with paper, grease paper.

Using the electric beaters, Beat the white egg until firm. Add sugar gradually, beating thoroughly until the sugar mix well and light.

5. Put the meringue dough into the drizzle or pipe.

Pipe swirls the meringue dough on the bake tin. Bake for 30 minutes, turn off the oven, let the meringues cool.

6. Serve the Strawberry mousse on the serve plate. Put the meringues around the strawberry mousse.

Sprinkle the added strawberry on the topside of the mousse.

7. Well, now you can enjoy the perfect dessert with your lovely family.

Tips: You can use raspberry, blueberry, or blackberry instead of strawberry for other alternative.

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Fried Noodle for Noodle- Lovers

As an asian, noodle is a must main course to eat. I've practised this recipe and it turns out great, very tasty fried noodle. Korean cuisine has many delicious dishes to choose from, and this selection include one of the classics for all the noodle- lovers. Well, let's start.

Fried Noodle.

Ingredients:

1/4 cup sesame seeds
2tbsp oil
2tsp sesame oil
4 spring onions, chopped
2 cloves garlic, finely chopped
2tsp finely chopped red chili
150 g raw prawn meat, rinsed
150 g fresh firm tofu, diced
100 g button mushrooms, thinly sliced
1 red capsicum, cut into thin strips
2 tbsp water
2 tbsp soy sauce
2 tsp sugar
300 g packet hokkien noodles

Directions:

1. Roast the sesame seeds an a frying pan over medium heat for 3-4 minutes, until seeds are nutty brown.
Remove from pan at once, crush an a food mill.

2. Mix oil and sesame oil in a small bowl, and pour about half into a wok. Heat over medium-high heat.
Stir fry onions, garlic, chili and prawn meat for 2 minutes. Remove from pan, set asside.
Stir fry tofu, until lightly golden. Remove from pan, set asside.
Add the remaining oil to pan and add vegetables, stir fry for 3 minutes until just crisp.

3. Add water, soy sauce, sugar, and noodle to pan. Toss gently to seperate and coat noodle in liquid. Cover the pan, steam for 5 minutes, toss well.
Add prawns and tofu, toss for 3 minutes over medium heat.
Sprinkle with crushed sesame seeds, serve.

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5 Commandments Of Cooking Healthy Meals

Cooking healthy for your family is important for everyone. Not only will you be eating healthy meals, but your children will learn a lot from eating healthy. They will get to experience healthy foods that they may have not even tried before, or wanted to. They will learn how to cook healthy meals so that they can pass down this tradition to their own children in the future. They will also come to enjoy healthy meals better than junk or foods that are bad for them.

Cooking healthy meals for your family will give everyone the energy they need for a full day, give them better concentration and focus, and help them do well in life. This will not deprive your family in any way. You will all be getting the proper nutrients you need without completely passing on all treats. Eating healthy is important for your health – not just now, but for the future as well. Studies have shown that eating healthy can help to reduce the risks of various ailments, heart disease, stroke, and many cancers. You can help your family lead a healthier life by cooking healthy meals.

Guidelines For Healthy Cooking

Use Plenty of Fruits And Vegetables: Fruits and vegetables are often overlooked in today's diet. However, fruits and vegetables are very important because they have vitamins, minerals and even antioxidants to keep you healthy, strong and help you fight illnesses. It is important to use fresh ingredients when cooking. Do not overcook your vegetables, as this will take out some of the nutritional value in them. Consider serving your vegetables raw or just blanch them (boil for about 5 minutes). Kids will especially love blanched veggies because it brings out their colors and makes them a little bit softer. Blanching doesn't take out nutrients because you are only boiling them for 5 minutes. Just wait for the water to boil and place the veggies in. Put them on ice after the 5 minutes to stop the cooking process. You may also want to serve fruits with dinnertime as well. Most people don't and that is why most people don't get enough fruit in their daily diet. Serve a fruit and veggie with each meal.

Stick To Lean Meats And Fish: Lean meats and fish are an important part of your diet. However, too much meat can actually cause health problems. This is why adding fish to at least two meals a week can increase your health. Lean meats are better for you because they have less fat and sometimes less cholesterol than the other meats. Look for lean meats in your grocery store. Don't be afraid to experiment with different types of fish: salmon, tuna steaks, haddock, cod, etc. Fish has important fatty acids that are excellent for your body and mind.

Watch The Fat You Use: Try to wean off of real butter and other fatty foods. If you must use real butter remember that just one tab of it a day is enough – no more. There are other options to choose from than just butter or lard. Add some of these items to your kitchen and your meals: olive oil, avocado, vegetable oil, butter spread made from olive oil, etc. You can also try using spices for your meals instead of fats. Try balsamic vinegar on your salad instead of salad dressing, or vinegar and olive oil. These can make great alternatives to other fatty foods.

What You Drink Counts Too! Do not forget about what you drink. As adults, we tend to not pay any attention to what we choose for beverages. A simple can of soda can have a lot of calories, sodium, sugar, and more in it. It doesn't really matter if it is diet or not. It is still unhealthy. Cut down on drinks like soda, juices, coffee, and tea. You can healthily have coffee and tea about two times a day – that's two cups a day, especially if you use sugar and cream. Try using lemon in your tea instead of honey or sugar. The best thing to drink is water. Always try to choose water over any other drink. Kids should not have more than two cups of juice a day because of the sugar. Make sure they get water everyday – and you too!

Treats In Moderation Are Ok: This is not a fad diet. This is a lifestyle change for you and your family. Yes, you can have treats in moderation. Have something every once in a while.

Source By : Susanne Myers

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10 Tips For Camping Cooking

Camping cooking can be some of the best cooking there is. With the environment and s mel ls and then add the wonderful taste of food off the fire, nothing is better. There are several different methods that can be used when cooking while camping including with camp stoves, charcoal, wood fires, foil cooking and more. What you're making and how you like it cooked sometimes decides what method you'll use. There are, however, several camping cooking tips to consider before going out.

Tip 1: Freeze Meat
Freezing the meat ahead of time will keep it fresh and keep other foods cool as well.

Tip 2: Plan ahead of time
Measuring the right amount of ingredients needed for meals ahead of time and putting them in ziplock bags helps ensure a great meal. Also preparing soups and chili and freezing them makes for quick camping cooking to reheat and eat.

Tip 3: Easier cleaning method
To avoid food from sticking to the pans apply oil on the grill. Also, putting liquid soap on the outside of pots and pans before placing them on the fire protects from smoke and fire danger while also providing an easier clean-up.

Tip 4: Keeping matches dry
Many camping cookbook recipes require a fire and there is no better way to start a fire then with matches. One method to help keep the matches dry in case it rains is to place matches in wax and then when needed just scrape the wax off and light the match.

Tip 5: Cooking hamburgers thoroughly
One camping cookbook secret for cooking hamburgers thoroughly is to place a hole in the center of the hamburger the size of your finger. The hole will fill in during the cooking and the center will cook the same as the outside.

Tip 6: Keep food and drinks in separate cooler
Keeping your drinks in a separate cooler from food helps keep foods colder longer avoiding any kind of spoilage.

Tip 7: Cooking on or over coals
It can be difficult to make sure you don't overcook or undercook any food. If you cook on or over coals (wood or charcoal), this helps provide a steadier and even heating for the food. This will allow you to control the food better.

Tip 8: Cooking chicken
Camping cookbook secret with chicken is to cook the chicken halfway and then place the sauce of your choice on it. This will prevent the sauce from burning onto the chicken.

Tip 9: Water bottles for containers
Keeping water bottles when you're finished with them are great for camping cooking containers. For instance, placing salad dressing, oils, or any other liquid substance.

Tip 10: Too much salt?
Adding too much salt when you're preparing a good camping cooking meal happens to the best of us. You can fix this by peeling a potato and adding the potato, as the potato will absorb the excess salt from the dish.

These are just a few camping cooking tips to consider. There are several more tips like this that are worth checking out, and if you really feel like making some good meals you might consider purchasing a camping cookbook to get the best of your meals.

By : Jeff Schuman

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Create a family heirloom cookbook

Almost every family has a treasured recipe, handed down through generations, that is not only beloved because it is delicious, but because it evokes memories of favorite family get-togethers.

A family heirloom recipe book is a wonderful way to combine favorite dishes and family folklore. According to Cheryl Wolf, a performance artist and graphic design instructor at The New England Institute of Art, "Family recipes are a valuable resource for a family history. I have built an entire performance around my family's recipes and the stories they evoke! "Breaking bread" together is life-affirming. What better way to reach back and bring personal history to the present?"

Wolf adds, “A family recipe is also a family history, and can be a wonderful work of folk art.” For example, she says, take the opportunity to not only write down family recipes for generations to come, but include famous family stories (every family has them), photos and memorabilia as well.

But how to turn family culinary gems into actual recipes? Try these few tips: “Start with a family letter, asking everyone to send back one or more of their ‘specialties’ by a particular date. Ask those who can to reply by email so you can cut and paste recipes right into your final document.”

If you have a relative who never writes down recipes (it seems like all the best recipes are never written down), but rather cooks by "a dash of this, a little bit of that,” consider having someone in your family be the “helper,” and prepare the dish along with them. The “helper” should measure, guesstimate, and generally keep track of how the dish is prepared, including cooking times and temperatures. The “helper” should also be sure to ask about consistency, color, texture and doneness. “This last bit of information is always the most important part of passing along a recipe.” Once you have a written recipe, prepare it again according to the directions, and adjust the recipe as necessary to get as close as possible to the original.

When you are asking for recipes, provide everyone with a similar format. For example, ask family members to list the ingredients to be used in order, together with the quantities. Lay out the steps that are needed in order to make the item, and always add little comments about what to look for as the dish is prepared, and when it is done. It can be a lot of work, especially with recipes that were never written down. But ultimately it’s worth it because you will be saving an important -- and delicious bit of your family’s history.

Once you have the recipes, you will want to create a look for your cookbook that reflects your family. A simple way to do this, is to include family mementos or old photos, along with the recipes. A simple way to share one-of-a-kind memorabilia is to take them to a local copy center and make color copies.

“You can use the color copies you make as background, and print a recipe over the photo, or have the recipe on one page, and a photo on the facing page. You can also create a collage using items such as blue ribbons (won for a cooking), tickets stubs or airplane tickets from a favorite trip that produced a great recipe,”

For text, use simple fonts like Times Roman or Arial so that they are easy to read for all ages. Save decorative fonts for recipe titles or chapter headings. Consider creating a box -- with shading and borders -- for the recipe itself so that there is enough contrast between the recipe and any background artwork you use.

Write an introduction about the cookbook, its organization and how family responded to the project. Be sure to date the book and have a table of contents so family and friends can easily find a favorite recipe. Here are a few of these suggestions for organizing recipes:

* by category, for example, appetizers, soups, salads, entrees and desserts

* by family, for example, grandmother, aunt and uncle, or cousin recipes

* by holiday, for example, favorite dishes for the 4th of July, Thanksgiving or Labor Day

To keep recipes easy to read and clean, consider putting them in plastic sleeves (available in craft and office supply stores) and then in 3-ring binders. "This way, you can add a new recipe every year."

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