Stella's Bakery

07/09/2015

Stella's carrot cake.
Ingredients:
Part 1:
4 eggs
1 1/4 cups veg oil
2 cups sugar
2tsp vanilla extract
Part 2:
2 cups flour
2tsp baking soda
2tsp baking powder
1/2 tsp salt
2 tsp ground cinamon
Part 3:
3 cups grated carrot
1 cup walnut

Method:
Prepare a 9 inch pan
Preheat the oven to 175C
Mix the part 1 and part 2 separately, then mix two part together. Folding in the carrot then the roughly chopped walnut. Pull to the prepared cake tin, bake in the oven 45 to 50 minute.

For the icing:
1 cup butter
250g cream cheese
125g powder sugar or any sugar you like
1 tsp vanilla extract

16/10/2013

I have made this one with three times volume, and backed the shortbread in the oven for 35 minutes. For 30 cm by 33 cm backing tray.
Ingredients:
For short bread
• 125g butter (salted)
• 50g caster sugar
• 175g plain flour
For toffee
• 125g butter
• 100g caster sugar
• 2 tbsp golden syrup
• 200g condensed milk (half tin)
For chocolate layer
• 200g milk chocolate
• 4 tbsp water
Method:
For shortbread
• Roll all the ingredients together with blender, then put on the table quickly roll in to a ball.
• Press the dough in to the backing tray, and make it flat. Leave it in the fridge.
• Preheat the oven to 170oC, bake the shortbread in the oven 25 to 35 minutes. Leave for cool.
For Toffee
• Heat the butter and sugar in a saucepan. When the sugar has dissolved add the syrup and the condensed milk.
• Bring the mixture to a boil, lower the heat and simmer for 3-4 minutes, stirring constantly. It will thicken and go a toffee colour. As soon as this happens spread it over the shortbread and allow it to cool.
For chocolate layer
Melt the chocolate with 4 tablespoon of water over a bain marie. Pull it over the toffee and biscuit and even it out with a knife.
The reason I add a little water to the chocolate is so that I can effortlessly pour it on, and not have to even it out. You get a glossy smooth topping and it doesn’t set totally brittle, so it is easier to eat later.
Talking of later, you must chill the shortbread for at least 1 hour to let it set. Cut it into whatever king of slices you like, it cuts easily. I used the Pisa cutter. Once it is made it can be kept in the fridge for about week.

13/10/2013

This is the recipe I have fund from Nick’s mother’s cook book from St. Andrew Church, Eaton, Norwich in 1993. This one is from the person called Marilyn Evans. I just thought it’s interesting to know how it looks like when it’s finished. So here they are the one I have made in picture with the recipe.

13/10/2013

When I watched the program Country Show Cook off from BBC, and was amazed from one of the fruit cake recipe named as Yorkshire Tea Cake. I haven’t collected the recipe from BBC in that moment, and I just want to try based on my memory. So have soaked the dry fruit in the Earl Grey Tea and a tablespoon of whisky overnight. Then in the next day I found a similar recipe called Traditional Tea and fruit loaf from one of my cooking book “Just like mother used to make” by Tom Norrington-Davies. However, in the end I have just put much more tea in than in the recipe, but it still delicious and low fat.

30/08/2013

22/08/2013

Chocolate and vanilla cookies

A simple easy recipe, make it for 5 days. eat it when you have your tea.
125g unsalted butter, 50g caster sugar, 50g vanilla sugar, 1 egg, 150g porridge oats, 150g self-raising flour, 25g milk chocolate, chopped

22/08/2013

Raspberry Swiss Roll

The berries are in the season. I like those berries. I have made some Raspberry Swiss Roll in Rotterdam, and Nick like it, so I made it again when we are in Leeuwarden. It goes nicely with some cream and fresh raspberries and blueberries. Very simple recipe and easy to make...
4 eggs, 125g sugar, 125 plain flour, 5 tbsp raspberry jam, 150g fresh raspberries That's it. After you have made it, you can add anything you like.

29/05/2013

01/05/2013

There are two types of the scone in these pictures. One type is fruit and oats scone, and another one is the normal scone.

01/05/2013

Stella's Chocolate Marshmallow Teacakes

This teacakes are based on the paull hollywood's recipe, only thing I chaged is the milk choclate instead dark chocolate. After Nick's perants bought me the mould for the teacake as brithday gift, this is the first time I have use it., and it looks nice.

02/04/2013

This year in 2013 I have baked 2 types of Hot Cross Buns and one type of Easter cake. You will find my recipe in some of the pictures as well.

02/04/2013

Hot Cross Bun used shortcrust pastry for the cross
Ingredients:
For the buns
375g strong bread flour
200ml likewarm milk
2 tablespoons active dry east
1 teaspoon caster sugar
1 teaspoon salt
1/2 teaspoon mixed spice
1/2 teaspoon ground cinamon
1/2 teaspoon grated nutmeg
50g caster sugar
50g unsalted butter, melted
1 egg, beaten
175g currants
75g mixed peel, chopped

For cross
50g shortcrust pastry

For glaze
3 tablespoons cater sugar
4 tablespoons milk