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  • Lemon Delicious

    rubyandcake.com | Thu, 01 Feb 2018 01:40:00 +0000

    The name for these wee lemony puds is pretty accurate actually. They are made of lemons and they are delicious. What more do you want in a dessert? Well if you have never had the pleasure of eating one, they are more of a fluffy cloud like sponge atop a smooth and creamy lemony custard/curd-like concoction. I guess they are a form of self-saucing pudding. They are excellent served chilled (a delight in summer) or served warm with a dollop of cream (just what you need in winter).

    The first time I set about making these was as a student in Dunedin New Zealand with my flatmate George. He spotted the recipe in one of our few cookbooks (I forget which) and suggested them over breakfast one morning. Everything about them surprised us, mostly just how easy and delicious (and cheap!) they were to make.  They became a staple dessert in our flat for second and third year. I still whip them up when cooking for parents or friends when dessert is craved. Epitome of a crowd pleasing dessert.

    The puddings in these photos are from back home, I made them one sunny winter afternoon using the lemons off our trees. Trying to disconnect myself from a (very) small bout of homesickness I started cooking a few homey recipes in the hostel  I am currently staying in on the Isle of Skye. Being winter, a lot of places on Skye are closed (and choice was limited to begin with). I seem to have hit hostel kitchen jackpot here though. It is super clean and they have an oven! Hostel kitchens often only come with a stove, a microwave and a grotty fridge with an assortment of fluffy moulds you end up naming like pets. I made a batch of these puds last night using an odd assortments of coffee mugs, rice bowls and ramekins. Whatever was to hand really. 


    Lemon Delicious

    1. Preheat oven to 170ºC. Grease 4-6 ramekins or a 3-4 cup capacity ovenproof dish.
    2. Beat the butter, sugar, lemon rind and egg yolks together until light and fluffy. Gently stir in the flour, milk and lemon juice.
    3. Put the egg whites in a clean bowl and beat until they form stiff peaks but are not dry.
    4. Fold the egg whites through the lemon batter in two batches (whisk to remove any lumps). It may look separated but this is fine. Pour mix into the prepared baking dishes.
    5. Place the ramekins inside a large baking dish. Create a water bath by pouring enough boiling water into the large baking dish to come halfway up the sides of your ramekins. 
    6. Bake for 30-35 minutes in a water-bath until the top is golden and springs back to the touch. Serve warm or chilled dusted with icing sugar and accompanied with cream and blueberries for a delicious dessert.
    • 40g soft butter 
    • ¾ cup/150g fine sugar (caster or finely ground raw)
    • 1 teaspoon finely grated lemon zest
    • 2 eggs, separated
    • ¼  cup self raising flour, sifted
    • ⅓ cup/80ml lemon juice
    • 1 cup/250ml milk
    • icing sugar, to dust
    • blueberries  & whipped cream to serve (optional)

     

     


  • Postcards From Scotland: Happy New Year From John O Groats

    rubyandcake.com | Sat, 20 Jan 2018 19:46:00 +0000

    A very happy belated New Years to all of you! I spent the last of 2017 and the first week of 2018 mostly in solitude falling head over heels for the Scottish landscapes. I spent New Years up at John O Groats, the most northerly point of the Uk mainland, stuffing my face with rhubarb and ginger cake and walking up and down sprawling muddy hillsides whilst getting a good battering from the wind. It certainly felt at times like I was standing on a precipice at the very edge of the world. A few times here and there I thought I might even fall off but decided I still had much too much left to see. The landscape this far north changes dramatically. Nordic rather than Celtic, battered by fierce winds and wild seas there isn't a tree to be seen just gorse, peat bogs and hardy Scottish wildlife. Vikings hacked and hewed and bled along these coastlines. Some might call it desolate. The guidebooks call it a tourist trap. I don't use a guide book so I don't know what I would call this place. 

    The second and third week of this new year I spent very much sick and in bed with a raging fever and aching bones. I could have been made of glass. Travelling while sick is not a fun time. Rest was needed, so I listened to my screaming body, not that I could have refused it and I stayed in bed. Self care is just about the only resolution made this year and I intend to keep it. Combating the feelings of guilt at doing nothing when your mind is rearing to get out and explore is hard work though. I am working on recipes and city guides and posts about my travels when I have a spare moment but have nothing much of any value to share with you just yet. Just this wee photo collection from John o'Groats. 

  • Cloud Fluffers

    rubyandcake.com | Mon, 18 Dec 2017 23:02:00 +0000

    Happy Day 19 of Christmas Month!!! How are the Christmas preparations coming along?

    I am making some progress in my christmas baking in dodgy hostel kitchens. After failed attempts at a figgy swirl ice cream and between a couple of butchered custards I have far too many egg whites than I know what to do with. Which brings us to these little fluffy meringues. Cloud Fluffers as I used to call them. Sweet meringue cookies stuffed with chocolate and nuts. 

    CHOCOLATE & ALMOND MERINGUE CLOUDS

    INGREDIENTS:

    • 4 Egg Whites
    • 1 Tbsp White Vinegar
    • 1/4 tsp salt, heaped
    • 250 gram caster sugar
    • 1 tsp vanilla essence
    • 300 g toasted, slivered almonds
    • 300 g dark chocolate, chopped

    METHOD:

    1. Combine the egg whites, vinegar and salt in large bowl and whisk until stiff peaks form.

    2. Add the sugar, gradually, beating continuously until the mixture is a stiff glossy meringue. Gently fold in vanilla, almonds and chocolate.

    3. Using a soup spoon, drop mix onto  baking tray lined with baking paper. Drop approx 3 cm apart.

    4. Bake in a 120 C oven oven for about 45 minutes, rotating trays very 15 minutes to ensure even baking until very lightly coloured and firm. 

    5. Cool on sheets, then store in an airtight container. 

  • Merry Christmas Month - Brownie cookies

    rubyandcake.com | Fri, 01 Dec 2017 06:20:00 +0000

    It's December! Which means it is time for advent calendars, decorations, tinsels and fairy lights and chocolate everything. I love December! I love the Christmas Season!! Christmas this year is very very different. For one, I am not sweltering in a Southern hemisphere summer.  Its all twinkling christmas lights and mulled wine and snow flurries on this end. Which for once, just feels so right. For another I am spending it alone. And will probably feel insanely homesick from time to time. No cooking for an army of seventy. No backgammon games with dad. No turkey.  No tree. Its just me and my suitcase wandering from hostel to hostel. I don't even know where I will be for Christmas at this stage. 

    So lettuce begin! Day 1 of Merry Christmas month is surprise surprise a cookie recipe. A really good cookie recipe. I use this recipe every year. They are a cross between a brownie and a cookie. They are rich, chocolatey, crispy on the outside and fudgy awesomeness on the inside. Chocolate upon chocolate. I think they are best straight out of the oven. so i usually tend to double the mixture, roll into balls and store in a ziplock bag in the freezer so I can pull them out and bake small batches whenever a cookie urge hits me, which lets be honest is frequently. I eat them while I watch my cheesey christmas movies, while I write blogposts and while I wrap presents. 


    fudgy brownie cookies

     

    METHOD:

    1. Preheat the oven to 165°C/320°F. Line a baking tray with baking paper.
    2. Cream the butter with the sugars and vanilla essence until pale and creamy.
    3. Add the egg and beat well
    4. Add the melted chocolate and beat well
    5. Fold in flour and cocoa powder then fold in chocolate chips.
    6. Use a tablepsoon to measure out cookie dough balls. Place on tray, allowing room for cookies to spread and flatten only slightly. 
    7. Bake for 12 minutes, rest 2 minutes on the tray and push back of a spoon onto cookies to spread out. The eat!

    INGREDIENTS:

    • 125g butter, softened
    • 100g dark chocolate, melted
    • 1 tsp vanilla essence
    • 100g brown sugar
    • 100g caster sugar
    • 1 egg
    • 1 Cup Self raising flour
    • 1/2 Cup cocoa powder
    • 1 Cup Chocolate Chips

  • Tangy Lemon Cakettes

    rubyandcake.com | Thu, 16 Nov 2017 07:41:24 +0000

      

  • Chocolate & Pear Tart With Whiskey Caramel

    rubyandcake.com | Sun, 13 Aug 2017 00:32:00 +0000

    Pears have been simply divine this winter. Pears, sauteed in a buttercaramel and set in thick chocolate - what could be make this winter dessertbetter? A decent hit of whiskey. Thats what. This tart is a glorious treat- comforting and sweet, rich but not cloying. 

  • Street art: Dublin

    rubyandcake.com | Wed, 02 Aug 2017 18:20:00 +0000

    Another travel street art post - some photos of my favourite street art inDublin, Ireland

  • Vegan brookies & Oven Woes

    rubyandcake.com | Mon, 17 Jul 2017 09:11:00 +0000

    I have been oven less for a month now. But here are some fudgy deliciousbrownie cookies aka Brookies that I made before the great oven disaster of2017. They are rich, soft and decadent. Use a dairy free vegan chocolate -not that horrible carob crap. It makes a world of difference. 

  • Make your own sprinkles

    rubyandcake.com | Mon, 05 Jun 2017 17:54:00 +0000

    I have been making my own sprinkles for some years now. I love coming upwith new flavour and colour combinations. It is one of my favourite DIYprojects and something my little cousins love to get involved with

  • Autumn Days / Pear & caramel layer cake

    rubyandcake.com | Wed, 31 May 2017 11:25:00 +0000

    This cake is like a towering sticky toffee pudding. Sticky caramel soakinginto fluffy layers of cake and soft buttery pears - it is autumn in cakeform. 

  • Food In Fiction: Twin Peaks Cherry Pie

    rubyandcake.com | Mon, 22 May 2017 02:55:00 +0000

    Like many I am gearing myself up for the show's much anticipated returnthis coming week. Cherry pie, and, excuse me, a damn fine cup of coffee,are the quintessential food and beverages to be served at the inevitablefan viewing party. This pie is pretty grand, sweet and tart cherries areboiled down into a syrupy jammy sugary filling and are encased in a flakeybuttery hazelnut crust. 

  • Spicy chickpea soup

    rubyandcake.com | Thu, 11 May 2017 05:37:00 +0000

    I sing the Mighty Boosh soup song every single time I make soup. I am onrepeat and annoy myself and any one else in the kitchen with me at the timebut I can't stop. It is like some sort of demented mantra, that goes aroundand around in my head - half the time I don't realise I am consciouslydoing it. An inane kitchen ritual. Like the collection of wishbones thatgrow on my kitchen window sill and throwing spilt salt over the leftshoulder to blind the devil or never stirring anything with a knife. This soup is spicy, healthy and super quick to throw together.

  • Coffee cardamom blondies

    rubyandcake.com | Mon, 01 May 2017 01:32:00 +0000

    Autumn is in full form. I have noticed now with the cooler weather thatjust about everything I make has coffee incorporated into it in some way. Asubconscious act. Coffee is by far, one of my most favourite ingredients towork with and pairing it with cardamom has made these my new favouritebaked good. 

  • (SORRY I'VE BEEN) BITTER GANACHE TART

    rubyandcake.com | Tue, 25 Apr 2017 09:30:00 +0000

    A rich decadent, slightly bitter cacao tart that is vegan, gluten andrefined sugar free. 

  • Pensive Pastries: Plum & Pistachio cake

    rubyandcake.com | Tue, 11 Apr 2017 08:10:00 +0000

     “Some things are hard to write about. After something happens to you, yougo to write it down, and either you over dramatize it, or underplay it,exaggerate the wrong parts or ignore the important ones. At any rate, younever write it quite the way you want to.”Sylvia Plath, The Unabridged Journals of Sylvia PlathNot one of my thoughts feels complete or fully formed these days - aninteresting side effect from an exhausted depressed psyche. So here is acake. Plum and pistachios . is there a prettier combination? Read on forfatigued waffle on where my head is at or just skip straight to the recipefrom my nanna's almond and plum cake x

  • Street Art: San Francisco & A Guest Post!

    rubyandcake.com | Fri, 24 Mar 2017 13:26:00 +0000

    Another travel street art post today chaps and my very first guest postfrom the inspiring and very wonderful Mary over at Evolve with Mary. SanFrancisco is one of my favourite places I ever travelled to in the Statesand as it may some time before I get back there it was fab to have a bit ofit brought to me instead x

  • Fancy a Cuppa' Tea Love?

    rubyandcake.com | Thu, 16 Mar 2017 18:12:00 +0000

    Two weeks of solid rain and grey skies leaves one constantly craving strongcups of tea and biscuits/cookies. The cookie I crave most of all is achocolate coated HobNob. 

  • Baked vanilla cheesecake with roasted plums & Native Violets

    rubyandcake.com | Thu, 09 Mar 2017 07:00:00 +0000

    The seasons are so very important on what we grow and how I bake. Februaryand March always pass in a haze of plum recipes. This is the time to startgetting couch cosy, with cups of tea and tasty baked sweet treats. Iroasted some of our last remaining plums in maple syrup and ground cinnamonthen placed them on a bed of velvety baked cream cheese and mascarpone. Iadded cardamom and ginger into the biscuit crust for some autumnal warmth.

  • Forgotten Birthdays: Banana & Salted Butterscotch Cake

    rubyandcake.com | Thu, 02 Mar 2017 14:05:00 +0000

    Dense and wholesome layers of banana cake layered with a simple honey andmascarpone cream drizzled with salted butterscotch. This cake is a grandcake to make a wish on. 

  • Basics: Blueberry pancakes

    rubyandcake.com | Sat, 25 Feb 2017 14:46:00 +0000

    Back to basics with plain old blueberry pancakes, but sometimes going backto basics is good for the soul. 

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