Caroline Recipe Reviews (Pg. 1) - (10318295)

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Red Velvet Cake

Reviewed: Apr. 7, 2013
I have made this cake twice now, once as a cake and once as cupcakes, and both times it came out brilliantly. Both times I used oil instead of butter, doubled the cocoa powder and got the batter in the oven asap as suggested by previous poster once soda mix added. I think the main things to avoid issues with this cake is the following: 1. I only baked in oven for 20 mins for full cake and 15 mins for cupcakes. Any longer and would have come out very dry. 2. If you have a fan oven you need to reduce the temp by 20 degrees to 155. 3. Icing - when cooking the milk/ flour mixture you need to constantly stir this and once it has thickened you need to continue cooking this for at least a further 5 mins on a low heat and continue to constantly stir with a whisk to cook out the taste of the flour. Then transfer the mixture straight away from the pan to a plate and cover with cling film so it touches the mixture to avoid forming a skin. Then leave to completely cool. When combining the butter and sugar whisk with an electric whisk for at least 5 mins before adding the milk/ flour mix until it has a mousse like texture. Then whisk in the flour mixture but not until completed cooled and cold to touch. Whisk for a good 5 mins or longer until silky. The icing is definitely more effort than the regular buttercream but much, much lighter and not as sickly sweet. Of all the icings I have used on my cakes everyone always comments on this one!
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Poached Orange Pears

Reviewed: Oct. 15, 2010
This is absolutely delicious and so simple so make! However, the syrup is VERY sweet so you only need a little drizzle to serve.
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2 users found this review helpful

Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce

Reviewed: Feb. 16, 2009
I tried this recipe for valentines day and we both absolutely loved it! We are not really red meat people but we both found this really delicious. Rather than fry the steaks first, i cooked the shallots and garlic in the oil first then added the steaks to this to pick up more flavour. I also added a little stock to the sauce to make it gob a bit further. Will definately be doing this again.
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Barbequed Thai Style Chicken

Reviewed: Feb. 3, 2009
This was absolutely delicious! I very rarely leave reviews but this recipe is definately worth recomending and will be a firm favourite in my house!
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1 user found this review helpful

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