Posts by The Pink Whisk:
Chocolate Frosted Traybake
February 3rd, 2012
Super quick, make it faster than you can say Jack Robinson, no mixer required chocolate traybake. Tastes blooming lovely which is a shame – I promise it will be gone in next to no time too!
I suppose this is a strange one for me to be posting, I’ll hold my hands up, it’s not my recipe, it’s an old American classic that I converted many moons ago. But, it’s a Clemens’ family favourite and a slice of this went with me to my very first Bake Off audition, so it must be half alright! Read the rest of this entry “
Homemade Teacakes
January 24th, 2012
Homemade Teacakes – none of this shout ‘whip’ if you find a piece of fruit, lovely toasted slathering with butter is of course essential!
Makes 8 Teacakes Read the rest of this entry “
A Sneak Peek into The Pink Whisk Kitchen
January 13th, 2012Happy New Year Pink Whiskers! Hope you all had a lovely break? I’ve certainly enjoyed spending time with my boys and is why I’ve not been back until now!
Whilst lots of you are cutting out the excess and having a ‘be good’ January you don’t really need me tempting you with treats and things you’re going to want to bake now do you?
In our house the only one on the D-word is the cat (she’s not impressed) and whilst I’m definitely on a January go slow I do miss chatting with you lot so instead of a recipe I’ll show you round my kitchen, come for the tour, I love a good nosy….
12 Days of Christmas 2011
December 13th, 2011I hope you’ve enjoyed the recipes in the 2011 version of The Pink Whisk 12 Days of Christmas – here are all the recipes rounded up for your Christmas Baking.
Day 1 – Ideas for Decorating your Christmas Cake
Day 2 – Father Christmas Lollies
Day 3 – Christmas Pudding Fudge
Day 4 – Parmesan and Poppy Seed Crackers
Day 5 – Paper Cup Christmas Cakes
Day 6 – Coconut and Passionfruit Cakes
Day 7 – Pastry Spoons for Canapes
Day 8 – Baileys Pastry Mince Pies
Day 9 – Spicy Mini Beef Empanadas
Day 11 – Pork Pies with Cranberry Jelly
Day 12 – Golden Christmas Meringues
I’m off to wrap some presents, heck lets make that do some Christmas Shopping – I’m wishing you all a really lovely holiday and I’ll see you after Father Christmas has been!
Ruth xx
Ruth Clemens, Baker Extraordinaire
Day 12 – Golden Christmas Meringues
December 12th, 2011On the twelfth and last day of The Pink Whisk Christmas I’m sending you ….. Golden Christmas Meringues!
A great dessert this Christmas, make the meringues in advance, store in an airtight container and then whip them out and fill for a really quick and impressive treat. Read the rest of this entry “
Day 11 – Pork Pies with Cranberry Jelly
December 11th, 2011On the eleventh day of Christmas The Pink Whisk sent to me…..Pork Pies with Cranberry Jelly.
(She’s nearly collapsed in a heap getting all these recipes done – but the taste testing has been fun!)
The cranberry jelly in these pies makes for something really lovely – a sweetish jelly with the tasty pork filling and crunchy crisp hot water crust pastry. The idea actually comes from Davey Chambers (2010 Bake Off) who talked about cranberry jelly pork pies and I have dreamt about them ever since! Finally, here they are The Pink Whisk way! Read the rest of this entry “
Day 10 – Reindeer Cake Pops & Marzipan Balls
December 10th, 2011On the tenth day of Christmas The Pink Whisk sent to me…..Reindeer Cake Pops
(or Marzipan Balls if you can’t be faffed with the whole cake pop malarkey!)
and the chance to win some lovely chocolate from Cadbury Gifts Direct too x
You will need:
Cake Pops – cake and buttercream or Marzipan
300g Milk Chocolate
Antlers – Wafer Antlers by Hollys Cupcakes here or Pretzels
Noses – Red (or Pink Whisk) Smarties
Eyes – Dr Oetker Polka Dots or white ready to roll icing
Cake pops are fiddly blighters and I thought I’d try these with both cake pop mixture and marzipan (separately not together!) Personally I like marzipan and I’m not averse to it covered in chocolate so these were a winner for me. The boys stuck to the cake pops, all the more for me then!
I’ve done cake pops a couple of times now on The Pink Whisk and I know they cause a little bit of trouble for some of you but there’s lots of handy cake pop hints in this post and will help you to successful pop making! Read the rest of this entry “
Day 9 – Mini Beef Empanadas
December 9th, 2011On the ninth day of Christmas The Pink Whisk sent to me…..Mini Beef Empanadas
Makes 20 Small or 8 full size.
Ingredients:
Pastry
225g plain flour
1/2 tsp turmeric
1 tsp baking powder
50g butter
50g lard
Cold water to combine (70-90ml)
Filling
225g lean minced beef
1 onion, diced
2tbps oil
1/2 tsp cumin
1 tsp chilli powder
1/2 tsp turmeric
100ml beef stock
1 egg, beaten for glaze
Begin by making the pastry. Place the flour, baking powder and turmeric in a large bowl. Whisk lightly to combine evenly. A whisk does it better than a spoon! A pink whisk does it even better….
Add the lard and butter diced into chunks and rub into the flour using your fingertips. I am completely contradicting my food processor pastry method here – why? It’s 4.30am, and I can’t sleep so have decided to bake, as the boys are asleep and I probably don’t need a helper at this time in the morning the pastry is going to have to be made by hand! Pah!
Once the mixture resembles fine breadcrumbs start to add the water a little at a time. To prevent overhandling and making the pastry tough I mix with a table knife.
Add the water and mix gently until the pastry comes together.
Wrap in clingfilm and pop it in the fridge for now.
To make the filling, heat the oil in a pan and add the mince and onion. Fry until browned.
Whilst that’s doing measure out the spices, in a little bowl, because you’re pretending you’re on Blue Peter. You mean you don’t do that? – C’mon!
(If anyone’s reading I would really love a slot on Blue Peter – Dear Jim, could you fix it for me?)
Add the spices to the pan and fry for another couple of minutes.
Now add the stock to the pan and simmer until it’s practically reduced to nothing. I’m wondering why the fab smell hasn’t woken up the boys?!
Remove from the heat and set aside to cool – hot filling makes the pastry greasy and difficult to handle so you’ll have to be patient!
Preheat the oven to 180c (fan)/200c/Gas Mark 5.
Roll out the pastry on your worksurface lightly dusted with flour. Just work with half at a time, it’s easier than man handling a huge amount of pastry!
Cut out fluted circles using an 8.5cm round cutter.
Prepare two baking sheets either greasing well or lining with baking paper. Place the pastry circles onto the trays.
Dollop on the filling and then wet around the edge of the pastry.
Seal together the two edges, squeezing to seal the filling inside.
Fill the baking tray and then brush (or spray) the empanadas with egg glaze.
Bake in the oven for 12-15 minutes until the pastry is cooked through and lightly golden brown.
Serve – hot or cold, perfect for snacky Christmas teas, buffets or lunchboxes!
Ruth Clemens, Baker Extraordinaire
Day 8 – Baileys Pastry Mince Pies
December 8th, 2011On the eighth day of Christmas The Pink Whisk sent to me…..Baileys Pastry Mince Pies – oh yes indeed!
I didn’t think you could beat mince pies made with zesty pastry (recipe here) turns out you can – with Baileys Pastry! Oh why didn’t I think of you before! Read the rest of this entry “
Day 7 – Pastry Spoons
December 7th, 2011On the seventh day of Christmas The Pink Whisk sent to me…..Pastry Spoons.
These make perfect canapes for your dinner parties or posh do’s – well I think they are, if I was a posh girl hosting a score of parties then this is what I’d go for. A good old knees up is more my style but they could well make an appearance there too! Read the rest of this entry “
