{"id":127,"date":"2020-03-30T23:51:10","date_gmt":"2020-03-30T23:51:10","guid":{"rendered":"http:\/\/opallady.com\/?page_id=127"},"modified":"2020-03-30T23:51:10","modified_gmt":"2020-03-30T23:51:10","slug":"galley-recipes","status":"publish","type":"page","link":"https:\/\/cp-wc42.syd02.ds.network\/~opallady\/galley-recipes\/","title":{"rendered":"Galley Recipes"},"content":{"rendered":"

Recipes from\u00a0my Galley<\/strong><\/em><\/span> <\/p>\r\n

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DOUBLE CHOCOLATE CHERRY SLICE <\/strong><\/span><\/span><\/p>\r\n

 <\/p>\r\n

1 pkt Choc Bear Biscuits<\/span><\/p>\r\n

150 grams unsalted melted butter <\/span><\/p>\r\n

 125g coconut <\/span><\/p>\r\n

 50g icing sugar <\/span><\/p>\r\n

 150g white chocolate <\/span><\/p>\r\n

 75 grams butter <\/span><\/p>\r\n

 75ml cream <\/span><\/p>\r\n

 300g glazed cherries <\/span><\/p>\r\n

 5 drops red colouring <\/span><\/p>\r\n

 200g dark chocolate<\/span><\/p>\r\n

 Place biscuits in plastic bag( or a food processor) and crush, empty into bowl and add melted butter, mix together, press into base of square or rectangular baking tin and put in fridge 10 mins. <\/span><\/p>\r\n

 Put coconut and icing sugar in bowl and mix together <\/span><\/p>\r\n

 Melt white chocolate and butter, add to coconut mix, add cream and food<\/span><\/p>\r\n

 colouring, mix, add cherries, mix. <\/span><\/p>\r\n

 Pour over biscuit base and put back in fridge to set. <\/span><\/p>\r\n

 Melt 200g dark chocolate and pour over top, put back in fridge to set <\/span><\/p>\r\n

 Cut into squares after about ½ hour once set.<\/span><\/p>\r\n


<\/span><\/p>\r\n

Ice Cream Pudding
<\/strong><\/span>
1 cup Dried Cranberries
100ml Brandy, Sweet Sherry or similar
1 cup Frozen Berries
2 x50g Voilet Crumble Bars
1 L Vanilla Ice Cream
Whipped cream for Decoration
Chopped Strawberries or Frozen Berries to decorate.

Method
1. Soak Cranberries in Brandy overnight. Line a pudding bowl with Gladwrap, for ease of turning out.
2. Soften Ice Cream fold through chopped berries, Crumble Bars and drained Cranberries.
3. Put in mould and freeze for at least 4 hours.
4. Invert onto serving plate and place few spoons of whipped cream on top and add extra berries and grate some chocolate over the berries.<\/span><\/span><\/p>\r\n

 <\/p>\r\n

Custard Powder Sponge<\/strong><\/span><\/span><\/span><\/em><\/p>\r\n

The photo shown is the sponge with heart on and Alan with his birthday Cake made in 10cm Square tin.
4 eggs
¾ cup Castor Sugar
¾ cup Cornflour
1 heaped tab Custard Powder
1 teas Cream of Tartar
½ teas Bicarb Soda<\/span><\/span><\/p>\r\n

Sift dry ingredients together twice (except Castor Sugar)
Beat egg whites until stiff.(Do not overbeat) Add sugar gradually
Beat again for 5 mins. Add egg yolks (using Mixer) then fold in dry ingredients. Grease 2 sponge tins (22cm round) line with bake paper.
Cook in moderate oven 350 F or 180 C for 20 min.
Cool on rack. Fill with jam and cream. Then enjoy!!!
Thanks Beth Lodge (Alan’s Sister)<\/span><\/span><\/p>\r\n

 <\/p>\r\n

My Homemade Bread Tips<\/span><\/strong><\/em><\/span><\/span><\/p>\r\n

I mix and knead using the dough cycle on my Breville Breadmaker. This cycle takes 1 1\/2 hrs.
When adding ingredients to the pan use lukewarm water and add 2 tablespoons of vegetable oil.
Let the process finish and turn onto floured board, very lightly knead and the cut into usable sizes and lightly shape before placing into the pan.
My new pans I purchased from  http:\/\/www.mackies.com.au\/<\/span>
<\/span>
<\/span><\/p>

Easy 2 Egg Pavlova<\/span><\/em><\/strong><\/span><\/span><\/p>\r\n

2 Egg Whites<\/span><\/span><\/p>\r\n

1 \u00bd cups Castor Sugar<\/span><\/span><\/p>\r\n

\u00bd teas Vanilla<\/span><\/span><\/p>\r\n

1 teas Vinegar<\/span><\/span><\/p>\r\n

1 teas Cornflour <\/span><\/span><\/p>\r\n

4 tabs Boiling Water (2oz)<\/span><\/span><\/p>\r\n

 <\/span><\/span><\/p>\r\n

Place all ingredients into small bowl beat on high speed until mixture is very stiff (approx 15mins). Spread on tray lined with Bake Paper.<\/span><\/span><\/p>\r\n

For a large Pavlova bake moderate oven for 10mins, reduce heat to slow bake further 45 mins, cool in oven.<\/span><\/span><\/p>\r\n

For  small Pavlovas  bake moderate oven for 10mins, reduce heat to slow bake further 30 mins, cool in oven.<\/span><\/span><\/p>\r\n

 <\/span><\/span><\/p>\r\n

For a fan forced Oven 120 deg then 80 deg.<\/span><\/span><\/p>\r\n

<\/p>\r\n


\r\n<\/span><\/span><\/p>\r\n

<\/p>\r\n

Pumpkin Scones – Mums<\/b><\/span><\/span><\/i>
\r\n1 rounded dessertspoon Butter
\r\n1 rounded dessertspoon Sugar
\r\n1 level teas grated lemon rind
\r\n1 cup cold mashed pumpkin
\r\n1 egg
\r\n1\/3 cup milk
\r\n2 cups SRF
\r\n\u00bd teas salt
\r\n1 level teas nutmeg
\r\nbeat the butter and sugar to a cream. Add lemon rind. Stir in the pumpkin, beaten egg and milk. Sift the flour, salt, and nutmeg and stir into the mixture making into a medium dough. Turn onto a lightly floured board and knead lightly. Roll to a half inch thick. Cut with a small glass or scone cutter and place on greased scone tray. Brush tops with egg white or milk and bake in hot oven 400 deg F 20min
\r\n<\/span><\/span><\/p>

Reindeer Slice<\/span><\/strong><\/span><\/p>\r\n

\u00a0<\/span><\/p>\r\n

200gm Dark Chocolate<\/span><\/p>\r\n

2 cups Cornflakes<\/span><\/p>\r\n

2\/3 cup Sweetened Condensed Milk<\/span><\/p>\r\n

100gm Red Glace Cherries<\/span><\/p>\r\n

½ cup chopped Macadamias, toasted<\/span><\/p>\r\n

½ cup toasted flaked Almonds<\/span><\/p>\r\n

½ cup Sultanas<\/span><\/p>\r\n

¼ cup Currants<\/span><\/p>\r\n

\u00a0<\/span><\/p>\r\n

Melt Chocolate in microwave.<\/span><\/p>\r\n

Spread over base of a slice tin, covered in bake paper.<\/span><\/p>\r\n

Chill until set.<\/span><\/p>\r\n

Combine remaining ingredients in a bowl, tossing to coat thoroughly<\/span><\/p>\r\n

With sweetened condensed milk. Spread mixture over chocolate base. <\/span><\/p>\r\n

Bake for 20mins, until golden.<\/span><\/p>\r\n

Cool in tin then chill until Choc Base is set again.<\/span><\/p>\r\n

Cut into triangles and store in an airtight container in fridge.<\/span><\/p>\r\n

Date Slice<\/strong><\/em><\/span>
\r\n
\r\n<\/span>Filling:
\r\n<\/strong>2 cups Stoned Chopped Dates
\r\n1 cup water
\r\n1\/2 cup sugar
\r\nCombine all ingredients in a saucepan. Cook over low heat, stirring occasionally, until liquid has evaporated. About 15mins. Cool.
\r\n<\/span><\/span><\/span>Crumb Mixture:
\r\n<\/strong>1 3\/4 cups Plain Flour
\r\n1\/2 teas Bicarbonate of soda
\r\n1\/2 teas salt
\r\n185gm Butter
\r\n1 cup Brown Sugar, firmly packed
\r\n1 1\/2 cup Rolled Oats
\r\n
\r\nSift together flour, bi carb and salt. cream butter and sugar until light and fluffy. stir in sifted ingredients with rolled oats. mix well. mixture will be crumbly. press half  onto the bottom of prepared tray. Cover with the date filling. Sprinkle remaining crumb mixture over the top.
\r\nBake in a moderately hot oven (375F\/190C) for 35-40 minutes or until golden brown on top. Cut into squares while still warm with plastic knife. Enjoy!
\r\n
\r\nAlso works well with dried apricots but you need to add extra sugar when cooking apricots!<\/span><\/span><\/span><\/p>\r\n

<\/p>\r\n


\r\n<\/span><\/span><\/span><\/p>\r\n

<\/p>\r\n

<\/p>\r\n

Chocolate Mousse<\/b><\/i><\/span><\/span>
\r\n
\r\n2 x 75gm Cadbury block Chocolate (I have used Dark, but lite or milk will also work)
\r\n1 tablespoon Brandy
\r\n4 Eggs separated
\r\n1 cup Cream
\r\n
\r\nMethod<\/b>
\r\nchop chocolate roughly and put in a double saucepan, stir over hot water until melted. Remove from heat and add egg yolks and brandy gradually beat until mixture is smooth and thick.
\r\nWhip cream. Do not overwhip or the cream will be difficult to fold in, cream should be nicely thickened. Fold into the chocolate mixture.
\r\nBeat egg whites  until soft peaks form. Here again do not overbeat or they will not easily fold into the chocolate mixture.
\r\nFold half the egg whites into the chocolate mixture and then fold the other half in. Spoon mixture into 4 individual glasses or one large one.
\r\nTop with cream  and grated chocolate.
\r\nServes 4<\/i>
\r\n<\/span><\/span><\/span><\/p><\/div>

Fruit Rock Cakes<\/strong><\/u>
2 cups SRFlour
1\/3 cup sugar
\u00bc teas mixed spice
90 gm butter
1 cup \u00a0dried fruit
1 egg
\u00bd cup milk
\u00a0
Rub in butter to flour, stir in fruit and\u00a0
combined milk and egg, mix only until\u00a0
moist. Use 2 soup or dessert spoons to\u00a0
put heaped mixture on bake paper lined\u00a0
tray. Sprinkle cinnamon and sugar on top.
Bake in moderate oven(180 deg)\u00a0
15 to 20 mins. Loosen and cool on trays<\/div>

<\/div>

<\/div>
Quick Mix Pastry<\/span><\/span><\/div>\r\n
1 tablespoon Sugar<\/div>\r\n
1 \u00a01\/2 Cup SRF<\/div>\r\n
1 egg<\/div>\r\n
60 gm Margarine<\/div>\r\n
1 dessertspoon Milk<\/div>\r\n
\u00a0<\/div>\r\n
Place in basin egg, sugar, and half the flour.<\/div>\r\n
Melt Margarine and add Milk.<\/div>\r\n
Pour onto ingredients and mix lightly.<\/div>\r\n
Add remaining flour.<\/div>\r\n
\u00a0<\/div>\r\n
Bake 350F \/ 180 C 10 minutes and reduce to 300F \/ 150C for furthe 5-10 minutes.<\/div>\r\n
It is best to make double quantities and you can reheat at another time.<\/div>\r\n
\u00a0<\/div>\r\n
Always make double!!<\/div>

\u00a0<\/p>\r\n

Chocolate Hazelnut Ganache Cake<\/span><\/p>\r\n

\u00a04 Egg whites<\/span><\/p>\r\n

1 12 cups (330g) castor sugar<\/span><\/p>\r\n

1 teas vanilla extract<\/span><\/p>\r\n

1\/2 teas vinegar<\/span><\/p>\r\n

1 1\/4 cups (125g) toasted ground hazelnuts<\/span><\/p>\r\n

185g dark chocolate, broken into pieces<\/span><\/p>\r\n

3\/4 cup cream<\/span><\/p>\r\n

icing sugar to dust<\/span><\/p>\r\n

\u00a01.\u00a0Preheat oven to 180C or 160C. Grease and line 2 x 20cm round cake pans.<\/span><\/p>\r\n

\u00a02.\u00a0Using an electric mixer, beat egg whites until stiff peaks form. Gradually add 1 cup of sugar,1 tab at a time, beating constantly until thick and glossy. Add vanilla and vinegar and beat to combine.<\/span><\/p>\r\n

\u00a03.\u00a0Fold through hazelnuts. divide mixture evenly between prepared pans, smoothing top with spatula. Bake for 35mins until pale golden and firm. Cool in pans.<\/span><\/p>\r\n

\u00a04.\u00a0Meanwhile, place chocolate and 1\/2 cup water in a small saucepan on a low heat. Stir frequently until dissolved. Simmer for 10 minutes, until thickened slightly.Refrigerate until cold.<\/span><\/p>\r\n

\u00a05.\u00a0Whip cream and stir through 1\/4 cup of chocolate sauce. Spread onto one meringe round and top with other meringue. Cover and chill overnight. Dust with Icing Sugar. Serve with remaing chocolate sauce.\u00a0<\/span><\/p>\r\n

\u00a0<\/p>\r\n

Best made the day before, flavours develop, and cuts better, but I have made it very close to serving and no one complained!!!!<\/span><\/p>\r\n

\u00a0Yummy!!! I made it with almonds instead of hazelnuts and it is still very yummy!!!<\/span><\/p><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Recipes from\u00a0my Galley   DOUBLE CHOCOLATE CHERRY SLICE    1 pkt Choc Bear Biscuits 150 grams unsalted melted butter   125g coconut   50g icing sugar   150g white chocolate   75 grams butter   75ml cream   300g glazed cherries   5 drops red colouring   200g dark chocolate  Place biscuits in plastic bag( or a food processor) and crush, empty into […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"advgb_blocks_editor_width":"","advgb_blocks_columns_visual_guide":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-127","page","type-page","status-publish","hentry"],"coauthors":[],"author_meta":{"author_link":"https:\/\/cp-wc42.syd02.ds.network\/~opallady\/author\/davoatelstra-com\/","display_name":"Karen"},"relative_dates":{"created":"Posted 6 years ago","modified":"Updated 6 years ago"},"absolute_dates":{"created":"Posted on 30\/03\/2020","modified":"Updated on 30\/03\/2020"},"absolute_dates_time":{"created":"Posted on 30\/03\/2020 11:51 pm","modified":"Updated on 30\/03\/2020 11:51 pm"},"featured_img_caption":"","featured_img":false,"_links":{"self":[{"href":"https:\/\/cp-wc42.syd02.ds.network\/~opallady\/wp-json\/wp\/v2\/pages\/127","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cp-wc42.syd02.ds.network\/~opallady\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/cp-wc42.syd02.ds.network\/~opallady\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/cp-wc42.syd02.ds.network\/~opallady\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cp-wc42.syd02.ds.network\/~opallady\/wp-json\/wp\/v2\/comments?post=127"}],"version-history":[{"count":1,"href":"https:\/\/cp-wc42.syd02.ds.network\/~opallady\/wp-json\/wp\/v2\/pages\/127\/revisions"}],"predecessor-version":[{"id":128,"href":"https:\/\/cp-wc42.syd02.ds.network\/~opallady\/wp-json\/wp\/v2\/pages\/127\/revisions\/128"}],"wp:attachment":[{"href":"https:\/\/cp-wc42.syd02.ds.network\/~opallady\/wp-json\/wp\/v2\/media?parent=127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}