Are you frustrated with all your baking efforts and want to announce confidently “i CAN cook”? Join me where I will instruct you through tried and true simple recipes in real time. I have thrown out the traditional recipe format which is of no help if you are unfamiliar with baking terms, equipment and ingredients. I want you to experience the joy I feel when I bake, the textures, the smells and the pride in yourself. In no time at all you will be announcing to yourself, your family and friends “i CAN cook”.
i CAN cook
Claim This Podcastby Karen Naylor
11 episodes
Updated Daily
Accepts GuestsHas SponsorsLocation 🇦🇺
Podcast Overview
Are you frustrated with all your baking efforts and want to announce confidently “i CAN cook”? Join me where I will instruct you through tried and true simple recipes in real time. I have thrown out the traditional recipe format which is of no help if you are unfamiliar with baking terms, equipment and ingredients. I want you to experience the joy I feel when I bake, the textures, the smells and the pride in yourself. In no time at all you will be announcing to yourself, your family and friends “i CAN cook”.
Language
🇺🇲
Publishing Since
1/22/2020
1 verified contact email on file for i CAN cook
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Recent Episodes
June 6, 2020
Chocolate & Coconut Meringues
CHOCOLATE & COCONUT MERINGUES RECIPE Prep time- 15 mins Cooking time – 15 - 35 mins Makes - 14 approx Ingredients · 1/4 cup caster sugar . 1 cup dessicated coconut . 150g dark chocolate melts . 1 large egg white Method . Preheat oven to 130C / 392 F . Beat egg white in a medium sized mixing bowl until stiff peaks form. Beat in half the sugar until firm and then other half. Keep beating until firm and glossy. . Roughly chop half the chocolate and fold this half into the meringue as well as the coconut. . Scoop out heaped teaspoons of mixture and place on prepared baking tray. . Bake until a pale golden brown for 15 - 35mins (large baking time variance due to cup measurements being subjective). . Cool on tray. . Melt remaining chocolate and drizzle over meringues. Simple Ingredient Changes to Suit Your Dietary Requirements Gluten free – this recipe is gluten free. Dairy free - replace the chocolate with dairy free chocolate Storage Requirements Best kept in a sealed container for 5 days.
May 19, 2020
Matcha Cream filled Profiteroles
<p><u><strong>NOTES</strong></u></p> <p><u><strong>MATCHA CREAM FILLED PROFITEROLES RECIPE</strong></u></p> <p>Time- 60 mins Makes - 18-30</p> <p>Preheat oven to 200C/392F fan forced</p> <p>Lined baking tray</p> <p><u>Ingredients</u></p> <p><u>Choux Pastry</u></p> <p>1 cup (250ml/8fl oz) milk</p> <p>1/2 cup (115g/4oz) butter</p> <p>1/4 teaspoon salt</p> <p>1 cup (120g/4oz) plain flour</p> <p>4 eggs, at room temperature whisked</p> <p><u>Chocolate Ganache</u></p> <p>1/2 cup (120ml/4fl oz) thickened cream/heavy cream/whipping cream</p> <p>1 teaspoon vanilla extract</p> <p>200g/7oz chocolate melts or in block form chopped</p> <p><u>Filling</u></p> <p>2 cups (480ml/16fl oz) thickened cream/heavy cream/whipping cream</p> <p>3 tablespoon sugar</p> <p>2 teaspoons matcha powder</p> <p><u>Method</u></p> <p>Choux Pastry</p> <p>. in a saucepan place milk, salt and butter cubed</p> <p>. cook on medium low heat until butter has melted</p> <p>. stir mixture until mixture begins to scald</p> <p>. add flour and stir with wooden spoon quickly until it forms a ball</p> <p>. turn down heat to low and keep stirring mixture for 2 more minutes - remove from stove top and place in a bowl to help reduce temperature</p> <p>. when the mixture has cooled down, add 1/3 of the egg mixture and stir until incorporated. Add next 1/3 stir and repeat again</p> <p>. pipe out round domes onto lined baking trays, 1 1/2 inches wide by 1 inch high. Use wet fingertips to flatten pointed tops on domes</p> <p>. bake for 15 mins</p> <p>. let cool before filling and decorating</p> <p>Chocolate Ganache</p> <p>. in a microwave proof bowl place cream, vanilla and chocolate melts in.</p> <p>. microwave for one minute and stir until chocolate melts</p> <p>. set aside to cool slightly</p> <p>Filling</p> <p>. whip cream, sugar and matcha powder until sturdy soft peaks form</p> <p>Assembly</p> <p>. cut choux pastries in half and pipe bottom half with filling</p> <p>. dip tops of pastries in chocolate ganache and place on top of filling</p> <p>. dust ganache with matcha powder to complete profiteroles</p> <p><br></p> <p><u><strong>Simple Ingredient Changes to Suit Your Dietary Requirements</strong></u></p> <p>Gluten free – replace the plain flour with gluten free plain flour.</p> <p><u><strong>Storage Requirements</strong></u></p> <p>Choux pastry shells can be made up to 3 days ahead and stored in a sealed container in the fridge.</p> <p>Assembled profiteroles to be kept in the refrigerator in a sealed container at all times - remove from refrigerator just before required. Should only be out of the refrigerator for 2 -4 hours depending on the temperature of the environment.</p> <p>Filled profiteroles will keep in the refrigerator in a sealed container for 3 days.</p>
May 3, 2020
Scones
SCONES RECIPE Prep time- 13 mins Cooking time – 12 mins Makes - 15-16 Ingredients · 4 cups self-raising flour · ¼ teaspoon salt · 1 1/4 cups (300mls) cream · 1 1/4 cups (300mls) water · milk for glazing · cooking oil spray · jam and cream to serve Method . Preheat oven to 220C / 428F . Sift flour and salt into a medium bowl. Gradually stir in cream and water until combined, then tip out mixture onto a floured surface and lightly knead to a soft dough. . Pat out dough to be 2.5cm / 1" thick. .Cut into rounds of 6.5cm / 2 1/2". . Place scones onto lightly sprayed oven tray, lightly brush tops with milk. . Bake in oven for 12mins or until scones are lightly browned. · Serve with jam and cream.. NOTES Simple Ingredient Changes to Suit Your Dietary Requirements Gluten free – replace the self-raising flour with gluten free self raising flour. Storage Requirements Bench - best kept on your kitchen bench and eaten immediately while fresh and warm. Then pop in a sealed container for the next few days. Refrigerate - in a sealed container for up to 5 days. Can be gently reheated in microwave before eating. Freezer – freeze uncooked portions - wrap them in glad wrap individually, then when you want one simply pop it in your oven and cook at the required temperature and for the required time.
11 total episodes available
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