Cooks' Corner

[Anthony Darby]

Interestingly I can, for the first time, actually buy dark porter in bottles in our local supermarkets!

[Arykana]

Some cake for you :-)




zserbó

and kalács for my neighbour

[maggiepie]

Oh yum !!
The kalács look fantastic.
 

[Arykana]

 + how good it is! full with candied orange peels :-) I have made nut and poppy seed feeled too

[Maggi Young]

Great baking... as always, Erika.

Forumist Rick Rodich has shared a great looking cookie recipe onthe NARGS  "Happy Holidays" pages.... had to share it with  you...

http://nargs.org/smf/index.php?topic=916.msg13590#msg13590   ... the photos are yummy!

[Kristl Walek]

This fast/easy recipe for bark was originally found online, and made for a mint-chocolate loving friend.
The crispy layer made by the chocolate wafers adds a whole other dimension.
Go lightly with the "green"---to get a minty colour.
Don't forget to line your pan, as I did with my first batch!!!!!


Mint Chocolate Chip Bark

Makes one 8×8 pan | Preparation: Line pan with wax paper

Ingredients:

    14-18 Andes Mint, chopped
    5 oz dark chocolate
    8-10 chocolate wafers (Nabisco, Christie etc or chocolate Graham Crackers)
    7 oz. white chocolate
    1-2 drops of green food color

Instructions:

-Chop Andes Mint Candy and set aside.
-Place dark chocolate in a heat proof bowl over (not on) simmering water and stir until melted. Pour melted chocolate into 8×8 pans, using an offset icing spatula smooth out chocolate until an even layer is achieved. Place chocolate wafers on top and gently press it into the chocolate. Place pan in refrigerator for 5 minutes for chocolate to become slightly harden.
-Place white chocolate in a heat proof bowl over (not on) simmering water and stir until melted. Remove from heat. Dip toothpick or skewer in green food coloring and then dip it into the white chocolate; stir to combine.
-Remove pan with chilled dark layer and pour melted white chocolate on top. Using an offset icing spatula smooth out chocolate until an even layer is achieved. Sprinkle chopped Andes Mint Candy on top and return the fully assembled bark to the refrigerator for about 10-15 minutes or until bark is fully set.

[Lesley Cox]

Thanks for this recipe Kristl. I'll have to make some adjustments for local ingredients but should be able to come up with something close. A bagful in a christmas parcel would be great.

[Tim Ingram]

For anyone who would like to make a 'Treasure Chest' cake! My wife made this for our daughter's 18th Birthday. Great fun!

[Arykana]

good idea Tim :-) thank you
my son will has his birthday soon :-)

[Anthony Darby]

I'm not sure whether I'm putting on weight just looking at these pages, or because of the ideas put into my head which I feel I must honour?

[Lesley Cox]

It's just the looking. I put on weight each time I walk past a cake or chocolate shop. The pictures shown of delicacies from Germany I think, or maybe Austria, by JW, were disastrous for me.

[Arykana]

[Maggi Young]

Happy New Year, Erika!
That's a perfect cake for a pony lover.... I think I'll keep it for Roma's birthday!

[eroman]

As of late, I have really been fancying a lot of Asian noodles as they really taste good.

The last recipe I tried was a Pad Thai which makes use of a barrage of ingredients and spices that are a bit hard to find.  I guess that it is all about the proper marriage of spices for this recipe as there is no fixed amount as written in cook books and some articles I found online.  They say that seasoning should be done based on preference.

[Arykana]

 
some sweet for you
poppyseeds and curd cake


My son's birthday cake




and Szent-Györgyi crapes, my son made