"Because profiteroles are naughty, right? (See previousJacob and Jamiepost "Profiteroles!") My name is Nathanael, I'm eight and Jacob, the blogger of Jacob and Jamie, is my older brother. I love cooking with him and the other day we made profiteroles with the recipe from Jacob and Jamie together but I basically did all of it. (It's true!)
"I think making profiteroles is easy. But because I'm a little small, I was standing on a stool and knocked the oven-thingy(that would be the temperature dial)and they could have burned but it was a relief that they didn't. Everyone should have a go at making them.
"The funnest bit about making profiteroles is getting to eat them when they're done! The way to eat a profiterole is to shove the whole thing in without letting any cream burst out your mouth! Just for fun, we made two huge ones just for us which we put mint chocolate ice-cream in but they were definitley too big to eat "properly"."
Bonabrtee, (That's hilarious!)
Nathanael
"Thanks, Nathanael! A brilliant post. If you're looking for the recipe for these delicious profiteroles then click this link right here. Why not give them a try and let me know how you get on? (Just be careful with that "oven-thingy"!)"
It should come away from the saucepan cleanly
When it's cooled, add the eggs
(Avoid any shell!)
And then you have choux pastry!
Spoon or pipe it into the tray
...and it's ready to cook
...they'll be a perfect golden brown
When they're done...
Why not experiment with size and shape?
These were fun
"To glorify my Savior, Jesus Christ, the Creator
of the universe and spread further abroad His glorious gospel." - Yours Truly
My friend Rosie sent me her own super easy, half-a-dozen step recipe for some super delicious cookies. It's riddled with humour, fun and plenty of room for personalisation (it works fine gluten-free too) so read on, get in your kitchen and prepare for gooey, chewy indulgence!
Here's my recipe:
1) Preheat the oven to 200oC (or that’s 180oC for a fan oven) and put some sheets of baking paper on at least two baking trays.
2)First of all you need to sieve 250g/9oz of flour in a spare bowl. Then melt 170g/6¾oz of butter over the hob or in the microwave. If you use the microwave try not to make my mistake of pressing 30 MINs instead of 30 SECs - oops.
3) Now that the butter is melted add 185g/6½oz of Light Soft brown sugar and 110g/3¾oz of caster sugar. So at this point, if you melted the butter good and proper, the whole thing with the sugar added will look like a right disaster but, trust me, it’ll be OK. Just pop it in the fridge for 10mins to help it solidify a little.
4) In a small spare bowl, whisk together 1 egg and 1 tsp. of vanilla essence. Take the melted butter mix out the fridge and add the flour to it. Mix it together with a wooden spoon (if you use a mixer you’ll just end up with paste) and splat in the egg, add the vanilla, and stir again.
Cookie mixture ready for baking
5) Here comes the best part: adding all the sweet bits! I used fudge, Smarties, and Minstrels, but you could add Crunchie, Maltesers, nuts, raisins or a blob of peanut butter. Once you’ve achieved your perfect mixture, and balance of sweets and cookie, you can scoop the mix onto the baking trays in about tablespoon size blobs, allowing for the fact that they will expand to about 4 times that size once cooked.
6) Pop them in the oven for 17-19mins and eat all the left over chocolates while you’re waiting, why not?
"Once they’re done, leave them on the trays, but put the whole tray on a cooling rack, and leave them to settle as long as you can. If you leave them overnight covered with a tea towel, they will become even chewier - that is if you can wait that long!"
Tadah! And enjoy...
"Gimme da cookie!"
Thanks so much, Rosie. I can't wait to give this amazing recipe a go very soon!
If you're reading this and know of a recipe or cooking related story that you might like to share then write to me right now at onedeliciousman@gmail.com. Go on, send it in, I'd love to hear from you.
God bless!
And because I have a bizarre sense of humour...
"To glorify my Savior, Jesus Christ, the Creator
of the universe and to spread further abroad His glorious gospel." - Yours Truly
Joseph's older sister, Jasmine. That is some awesome looking rhubarb!
Joseph Carter tells us how to make a classic, British dessert, rhubarb crumble. I love crumbles (and, even Jamie Oliver himself will agree, cold pre-made custard!) but the best bit about this post for me was that the rhubarb was from their own garden. Just look at the size of it! Home grown stuff is so much better and gives you such a sense of satisfaction. I certainly recommend you guys trying it sometime. Have a read of this and don't forget to comment below!
"The other day we made rhubarb crumble using some rhubarb grown in our garden. Here is a picture of my sister with our freshly picked rhubarb. Everyone in our house loves rhubarb especially rhubarb crumble. Below is how we made it."
This you've got to try...
First we heated the oven to gas mark 5.
Then we washed and chopped the rhubarb and placed 350g of sweetened rhubarb in to a ovenproof dish.
Next we rubbed 100g of butter into 200g of self raising flour until it resembles breadcrumbs.
Then we added 100g of sugar and 50g of oats and mixed it thoroughly, spreading it evenly over the rhubarb.
We baked it for about 30 minutes until rhubarb was cooked.
Thanks so much Joseph, it sounded absolutely delicious! Keep the recipes coming... If you have tried something from my blog "Jacob and Jamie", have a recipe of your own or anything food related that you would like to share with us or simply some questions/suggestions then don't hesitate to contact me; this right here is an online community for food lovers. Write to onedeliciousman@gmail.com right now! I can't wait to hear from and promise to do my absolute best to get back to you as soon as possible.
"To glorify my Savior, Jesus Christ, the Creator
of the universe and to spread further abroad His glorious gospel." - Yours Truly
