Obelixx


Latest posts by Obelixx

Hello Forkers ... August edition

Posted: 09/08/2017 at 10:00

It's unseasonably cool here too Hosta with heavy grey clouds all round except for big blue bits to the south.   Warm enough for sleeveless cotton top and pedal pushers tho.    We had more and very welcome rain in the night and should get more today.   Fingers crossed.   i've set tomorrow aside for some serious weeding.


Went for my blood test this morning, only to find the nurses aren't there on Wednesdays so came home via the SM and am just having first coffee.   Delicious!


If you start your washing NB it will rain - and then you can hang it out later.........

The Virtual Café

Posted: 08/08/2017 at 20:16

It is seriously good Linda.   I need to go and talk to my courgette plants now!

pet companions

Posted: 08/08/2017 at 20:13

Gorgeous!    This is my pair asleep today.   Cosmos, the white one is 3 or 4 months younger than Minstrel and likes his home comforts, such as pillows!



This is everyone a couple of months ago.   Clearly a busy day has been had!


Last edited: 08 August 2017 20:14:08

Are these weeds?

Posted: 08/08/2017 at 19:59

Some wild or alpine strawberries have lovely, perfumed flavour and some are deeply bland and boring so, as Bob says, keep an eye on it.  If it produces good fruit, plant it in a confined spece where you can control it.  Otherwise, get rid.

The Virtual Café

Posted: 08/08/2017 at 19:56

OK - this one is seriously good and rich.   Boozy too.  Great in winter when we need comfort food.  I use 54% Belgian dark chocolate.  British cake recipes and Belgian chocolate are an unbeatable combination.


CHOCOLATE ORANGE FUDGE CAKE


You need a greased and lined 9”/23cms round cake tin with a removable base and the oven should be pre-heated to 180C.  For a 10” square cake, add a third of the quantities.


140g                        candied orange peel, chopped into small pieces


350g                        dark chocolate (54%) broken into pieces


225g                        butter


80ml                        warm water


85g                         plain flour


230g                        ground almonds


5                             eggs, separated


310g                        caster sugar


15ml                        Cointreau or Triple Sec liqueur


 Topping :-


120g                        butter


150g                        dark chocolate broken into pieces


 Begin by melting the butter and chocolate together.  Do not overheat.  Stir in half the warm water and leave to cool.


 Blitz the candied peel in a processor with the rest of the warm water.  Add to the melted chocolate and stir well.


 Beat the egg whites in a clean bowl until they are stiff enough to form peaks.


 In a separate bowl, beat the egg yolks with the sugar till light and fluffy.   Add the chocolate mixture, flour, almonds and Cointreau and stir till thoroughly combined.    Gently fold in the egg whites.


 Pour the mixture into the prepared cake tin and spread it level.  Bake for 1 hour or a bit longer if needed until a clean skewer comes out clean when inserted in the middle.


 Cool in the tin.     To serve, place it on a plate.  Melt the butter and chocolate for the topping together gently and spread the mixture on the top.  You can garnish it, if desired, with chopped candied orange peel.

The Virtual Café

Posted: 08/08/2017 at 19:44

If you want "healthy" I have loads of recipes with fruit and veg in them and they don't all include chocolate but, since chocolate is so good against dementors I think it's a bonus and not to be messed with.

Hello Forkers ... August edition

Posted: 08/08/2017 at 19:38

I like your thinking RG!   Yvie - I do hope things improve for you.

The Virtual Café

Posted: 08/08/2017 at 19:09

OK - I'll start with chocolate carror cake which was Possum's favourite birthday cake for years and everyone else loves it too.  If you find the white chocolate icing a "death by chocolate" too far, just use a normal ganache.


CHOCOLATE CARROT CAKE


 This can be done in a food processor as it is an all-in-one sort of cake.   It's quite a lot of mixture so if you have a small goblet, use half the quantities and a 7" square tin.   It can also be cooked as small buns in which case each takes about 12 minutes to cook.   A full quantity makes about 32.  These freeze very well and make a healthy snack for handing out each day for the morning break at school.   Do not ice them.   It could get very messy.


 310g                        grated carrot


150g                        grated dark chocolate (70% if poss)


250ml                      grape seed, safflower or sunflower oil


185g                        soft brown raw cane sugar


3                             large eggs


215g                        self-raising flour, sifted


5ml (1tsp)                bicarbonate of soda


30ml (2tbs)               cocoa powder, sifted


110g                        golden syrup


Topping


250g                        Philadelphia Light or equivalent


40g                         icing sugar


150g                        white chocolate


Start by grating the carrots and chocolate and removing them to separate bowls to add at the end.


Once you have done the carrots and chocolate, whiz the oil, eggs and sugar together in the processor till well blended then add the flour, bicarb and cocoa.  Whiz lightly.   Then add the syrup and chocolate for a quick whiz and then the carrot.   If you over whiz the last, the cake becomes quite wet, takes longer to cook and may sink in the middle but you can camouflage that with the icing..


 Pour the batter into a greased and lined 10" square cake tin and cook at 180C for 45 to 50 minutes, or until done.


 Allow to cool in the tin before transferring to a serving plate.


 Melt the chocolate for the topping until soft enough to whip.  I do it in the microwave but you can also do it in a bowl over a pan of simmering water.   Be careful as white chocolate easily gets overh

Are these weeds?

Posted: 08/08/2017 at 19:05

1st and 2nd - creeping buttercup.  3rd, maybe alpine strawberry.

Hello Forkers ... August edition

Posted: 08/08/2017 at 18:38

I will happily share my cake, muffin and biscuit recipes - tested on Belgian dancers, Belgian scientists, international garden group and even Ozzie toddlers' mums when Possum was little.


Just been out with the dogs and OH on a different circuit and lots of the houses full of holiday makers and we met joggers and cyclists.   Positively teeming with hoomans.

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