Sunday, September 28, 2008
Ginger and apricot
Work surprisingly well together. it's something that might include the words chocolate, apricot, ginger and maltesers, but I haven't got any further than that yet. It was based upon the tiffinesque recipe I got from F and looks something like this:
Apricot and ginger tiffin
Ingredients:
250g butter
200g chocolate
2 tbsp golden syrup
2 tbsp sugar
200g ginger nut biscuits, crushed to small pieces
250g chopped dried apricots
150g Maltesers.
Method
Melt butter, chocolate, syrup and sugar in a pan. Once melted allow to cool for a couple of minutes and then add everything else, mixing well. Pour into a greased baking tray (roughly 30cm by 20cm by 5cm) and put in the fridge to set. Leave there for 3-4 hours to set before turning out of the tin and cutting into chunks about 4cm by 2cm.
This does soften up quite a lot when left sitting in a bowl in a warm room. The best solution to this is to eat it quickly. :) It certainly disappeared quite rapidly while we were gaming last night - I certainly ate more of it than I meant to.
Today has been quieter. I started a raised gold versal as a trial piece, never before having tried to gild anything, but hit a bit of a wall when I realised that the gesso-bole I'd bought needed a top coat of something else to activate it so that the gold leaf would stick to it. Silly me... yes, I know that doing it with period gesso doesn't have that problem but making the gesso is a bit of a pain. I'll eventually try it but to start with I prefer to have something in a bottle that I can just paint on (for those with interests in this area I'm using the Easy-gild system available from Wrights of Lymm). So far I've done two coats of the gesso and it's looking nicely raised. The other necessities should arrive this week so hopefully I'll get to gild and finish it next weekend.
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Apricot and ginger tiffin
Ingredients:
250g butter
200g chocolate
2 tbsp golden syrup
2 tbsp sugar
200g ginger nut biscuits, crushed to small pieces
250g chopped dried apricots
150g Maltesers.
Method
Melt butter, chocolate, syrup and sugar in a pan. Once melted allow to cool for a couple of minutes and then add everything else, mixing well. Pour into a greased baking tray (roughly 30cm by 20cm by 5cm) and put in the fridge to set. Leave there for 3-4 hours to set before turning out of the tin and cutting into chunks about 4cm by 2cm.
This does soften up quite a lot when left sitting in a bowl in a warm room. The best solution to this is to eat it quickly. :) It certainly disappeared quite rapidly while we were gaming last night - I certainly ate more of it than I meant to.
Today has been quieter. I started a raised gold versal as a trial piece, never before having tried to gild anything, but hit a bit of a wall when I realised that the gesso-bole I'd bought needed a top coat of something else to activate it so that the gold leaf would stick to it. Silly me... yes, I know that doing it with period gesso doesn't have that problem but making the gesso is a bit of a pain. I'll eventually try it but to start with I prefer to have something in a bottle that I can just paint on (for those with interests in this area I'm using the Easy-gild system available from Wrights of Lymm). So far I've done two coats of the gesso and it's looking nicely raised. The other necessities should arrive this week so hopefully I'll get to gild and finish it next weekend.
Labels: calligraphy, recipes
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