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| Favourite Foods? |
| Sweets and Snacks (cake, cookies, candy...) |
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43% |
[ 59 ] |
| Starches (bread, rice, pasta...) |
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8% |
[ 11 ] |
| Protein (meat, dairy, poulty, seafood, legumes) |
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2% |
[ 4 ] |
| Soup |
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3% |
[ 5 ] |
| Fruits |
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10% |
[ 14 ] |
| Veggies |
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4% |
[ 6 ] |
| Everything! |
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26% |
[ 36 ] |
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| Total Votes : 135 |
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 Posted: Sun Nov 05, 2006 6:24 pm
g_e_n_e_s_i_s Ooh I adore the recipes in the G&LB. I've only done those chocolate corsets in Vol.4... I really enjoyed doing those and they were simply scrumptious afterwards, but I found the chocolate coating process very difficult. I couldn't figure out a way to apply the chocolate evenly, so that turned out to be a bit of a problem. Also, it took me a very long time to find the "argent" (those little silver coloured edible balls), and I had to buy a pound's worth at a bakery supply store. I made them for my boyfriend and he enjoyed them very much (as he should, since it took me over three hours to make!) I hope to eventually try every recipe, but they all take so much time and it's a pain to buy all the ingredients. i really wish i could read them, i want to know how to make everything in them crying
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Posted: Tue Nov 14, 2006 11:47 am
Im sorry i know it is freakishly long but i hope it is useful i got it from my yahoo lolita group.^^ enjoy!
heart heart heart Strawberry Tarts heart heart heart
You will need:
* 250 g 250g Plain Flour
* 125 g 125g chilled Butter
* 2 Tbsp Vanilla Sugar
* 1 Egg
* 2 to 3 Tbsp Cold Water
* 200 g Cream Cheese
* to taste Icing Sugar
* 3 Vanilla Essence
* 450 g Small ripe strawberries
* 1 large bowl
* 2 small bowls
* wooden spoon
* cling film
* wire rack
* bun tray
* pallet knife
* saucer
* chick peas/ ceramic cooking beans
* tin foil
* knife
* chopping board
* kitchen towel
* saucepan
* ladle
* teaspoon
* tablespoon
* mini sieve
heart Step 1 - The pastry
Place 250g of plain flour in a large bowl, and add 125g of butter. Rub
the butter into the flour with your fingertips. Don't squidge it as
this will crush all the air out. Rub it gently, lightly lifting your
fingers as you go. Keep going until the mixture resembles fine
breadcrumbs. Add in 2 tablespoons of vanilla sugar, and mix with a fork.
heart Step 2 - Add egg and water
Carefully break an egg over a separate bowl. Tip the yolk from one
side of the shell to the other, letting the clear part fall into the
bowl. Put the yolk into another bowl. You only need the egg yolk for
this recipe.
Add 2 to 3 tablespoons of water to the egg yolk and quickly whisk with
a fork. Make a well in the middle of the flour mixture and add a
little of the egg and water. Work the mixture in, adding more egg and
water until it begins to form a ball without being too sticky. If it's
too dry, add a little more water.
Shape the dough into a ball, wrap it in cling film and place in the
fridge for about 30 minutes to chill
heart Step 3 - Prepare the tins
Grease the baking tins using a little kitchen towel dipped in butter.
heart Step 4 - Roll
Remove the dough from the fridge, unwrap and cut into quarters.
Sprinkle a tiny bit of flour onto a clean work surface.
Press the dough with your hands to warm it, then use a rolling pin to
roll out. Don't put too much pressure on the rolling pin. Press gently
and turn frequently. If it feels like it is sticking, rub a little
flour onto the rolling pin. Roll the pastry until it is about 5 mm thick
If it tears, don't worry, just push it back together.
heart Step 5 - Form the cases
Loosen the pastry from the work surface with a pallet knife, drape it
over the rolling pin and lay it into the baking tray. Cut of the
excess with a knife and shape the top with your fingers.
heart Step 6 - Chill
Line each of the pastry cases with a square of tin foil, and fill each
with baking beans. These will help the tarts keep their shape and stop
the pastry rising up when it is cooked
Place them back into the fridge for about 15 - 20 minutes to chill.
heart Step 7 - Preheat the oven
Meanwhile turn the oven to 200 degrees Celsius.
heart Step 8 - Bake
Remove the pastry cases from the fridge and immediately put them in
the oven to bake for 7 minutes. Then, remove the beans and foil. This
can be tricky, so there should always be an adult around to help.
Return the cases to the oven and bake for a further 3 minutes. Then
place them on a wire rack to cool while you make the filling.
heart Step 9 - The filling
Put 200g of cream cheese in a large mixing bowl. Sift in about 1
tablespoon of icing sugar. Add half a teaspoonful of vanilla extract
and beat well with a wooden spoon. Have a taste, and add more icing
sugar or vanilla extract if you think it needs it.
heart Step 10 - The strawberries
Remove the leaves and stalks from the strawberries, and clean the tops
with a little kitchen towel. Carefully slice each strawberry in two.
To be extra safe hold them like this - make a bridge shape with your
fingers, put the knife in the gap, and slice.
heart Step 11 - Fill the cases
Place a small amount of the cream into each pastry tart and smooth it
around. Arrange the chopped strawberries on top.
heart Step 12 - Jelly glaze
Now make a glaze Put 4 tablespoons of redcurrant jelly into a saucepan
over a low heat and leave to melt. Add a couple of tablespoons of
water after about 3 minutes, just enough to make it runny. If the
mixture begins to bubble, give it a quick stir and lower the heat. It
will be ready in about 8 minutes. Use it straight away before it
solidifies. Ladle a little over the strawberry tarts. Garnish with
fresh mint heart heart heart
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Posted: Fri Nov 17, 2006 7:49 pm
are there any other sites for lolita baking?? biggrin
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Posted: Tue Nov 21, 2006 2:05 pm
None that I know of, but if you discover any, do let us know.
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Posted: Fri Nov 24, 2006 9:11 pm
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Posted: Sun Nov 26, 2006 10:40 pm
Thanks!
If you want to put one together, that would be great, as well.
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Posted: Mon Jan 01, 2007 5:44 pm
I have one sort of idea. I dont know what they are called but I usually get these cute cookies. They are basically two plain (and very flat) sugar cookies, and then you make a sandwhich with sweet raspberry or strawberry jam. And the jam has to be the sticky kind, or else it'll be all sloppy. After you put them together you melt some icing and pour it on, then add a marachino (spelling?) cherry on top. They taste really good and look really good too because of the cherry 4laugh
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Posted: Thu Jan 25, 2007 2:41 pm
I'm looking for cute ideas for school lunches. Until I get my bento box, I'm stuck with paper bags ( decorated of course ^ ^ ) but that still leaves very little that I can pack. I think I'll kill myself if I have to eat peanut butter and jelly again!
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Posted: Fri Jan 26, 2007 10:31 pm
Rareitemhunter, that sounds delicious. I used to seel girlscout cookies, and we had a 'strawberries and cream' cookie that was like that. I don't think they make it anymore, in the US. OdangoChan, have you tried making deviled eggs? They can be cute. You can also make yourself open faced sandwitches (that means one slice of bread, with the fillings on top) and cut cute shapes out of cheese, or meat, or other things like that. Sometimes, I'd make a regular sandwitch, and then use cookie cutters to cut it into small shapes, like hearts or stars, or even just circles. I can look up more ideas for you. Here's a LJ devoted to cute foods: http://community.livejournal.com/cute_food/This ones mostly about sweets, I think, but has some funny stuff: http://a-muffin-story.livejournal.com/One you get your Bento set, this woman makes the most incredible bento meals I've seen: http://mmmbento.livejournal.com/
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Posted: Mon Mar 19, 2007 7:24 pm
I believe there is already an existing food forum topic, because I posted how to make Milk Tea in it~ 3nodding I'll post it here just so no one goes without the pleasure of Milk Tea in their lives!
Milk Tea
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You'll need:
Milk
Black Tea (in those handy little bags!)
Sugar
Spoon
Shot Glass or small measuring utensil
Cup
Hot Water
First, bring water up to a boil, or to however hot you like it. While water is heating, put tea bag in your cup. Once water is done, fill the cup about 3/4 of the way up, and steep bag for 2 or more minutes*. Next, take the small measuring utensil of your choice, and fill with some milk. I use a shot glass because it's how much milk you'll need. Pour into tea. Then, sweeten with as much sugar as you want, and VIOLA! Milk tea~
Note: *I steep for about 3 minutes because it gives it more flavor.
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Posted: Mon Mar 19, 2007 7:37 pm
I went to WalMart the other day, and I found a free recipe card that was cute and caught my eye.
Pineapple Cheesecake Tartlets
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Prep time: 10 min. Cook time: 30 min. Serves 12
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You'll need:
12 reduced fat vanilla wafer cookies
8 oz. reduced fat cream cheese
8 oz. non-fat cream cheese
1/2 cup sugar
1 egg
1 egg white
1 tsp. vanilla
4 cups fresh pineapple, diced
1/4 cup sugar
12 marachino cherries
1.Preheat oven to 250 degrees F. Insert Paper liners into standard 12-cup muffin tin. Place one cookie into bottom of each liner.
2.BEat cream cheesees on low speed in large bowl until creamy. Add sugar, egg, egg white, and vanilla; beat until smooth.
3.Spoon batter into prepared muffin tin, filling each 2/3 full. Bake 30 min. or until toothpick inserted in center comes out clean. Cool slightly; chill in refridgerator to set.
4.Meanwhile, place pineapple, sugar, and 1 teaspoon water in meadium pot. Cook, stirring frequently until pineapple is soft and syrupy, about 20 min. Cool completely.
5.Spoon pineapple topping evenly on top of each tartlet. Top each with a cherry.
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Posted: Mon Mar 19, 2007 7:38 pm
I hadn't tried that recipe yet, but I thought I'd share it with the rest of you~ blaugh heart heart heart heart heart heart heart heart heart heart heart heart heart heart
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Posted: Mon Mar 19, 2007 9:01 pm
Yep, we have two food topics, because I made one for this subforum, and then a while later another member of the guild made one in the subforum. I didn't think there was a problem with having two, since they both got a lot of replies. It was just more recently, when the Vanilla Lace thread was getting no attention, that I moved it here to join it's sister thread.
I'm too lazy to copy and paste everything from one thread into the other.
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Posted: Tue Mar 20, 2007 3:39 pm
I don't blame you. It's probably better to leave them as two seperate topics, because people can feel overwhelemed if they wereto see the combined page numbers, and maybe would walk away feeling crazy.
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Posted: Tue Mar 20, 2007 8:54 pm
That's also true, and I hadn't thought of it. It's getting to be spring, and I like to cook and have parties in the spring and summer, so hopefully I can post a new recipe or two soonish.
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