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Extraction Marijuana Cooking with oil/Butter.
- Thread starter Eyes on Fire
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Another Batch very soon
I finally have enough to make a fine multi strain dbl batch of erl.six or seven types of amber trim from the mephisto gear and others.and buds from five strains as well as amber dragon stuff too.should be good.Maybe another Zucc cake..thats a damn fine recipe ya should try it.its killer.especially if ya have oil AND butter.OH BUDDY!!
"AFN smoke out"
I finally have enough to make a fine multi strain dbl batch of erl.six or seven types of amber trim from the mephisto gear and others.and buds from five strains as well as amber dragon stuff too.should be good.Maybe another Zucc cake..thats a damn fine recipe ya should try it.its killer.especially if ya have oil AND butter.OH BUDDY!!
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Zucc cake, had to think about that one EoF, then it occurred to me that it was short for zucchini lol we call em courgettes round my way lol, Europeans eh? lol
Got a recipe for the Zucc Cake?
Here is a recipe for a Chocolate Beetroot Cake if you want to try something new.
plain flour, for dusting
300 g good-quality dark chocolate (70% cocoa solids)
250 g raw beetroot
4 large free-range eggs
150 g golden caster sugar
120 g ground almonds
1 teaspoon baking powder
1 tablespoon good-quality cocoa powder
natural yoghurt, to serve
Method
1. Preheat the oven to 180°C/350°F/gas 4.
2. Lightly grease the bottom and sides of a 20cm springform cake tin with olive oil.
3. Use scissors to cut out a circle of greaseproof paper, roughly the same size as the bottom of the tin, and use it to line the base.
4. Dust the sides of the tin lightly with flour, then tap the tin to get rid of any excess.
5. Break 200g of the chocolate up into small pieces and add to a heatproof bowl.
6. Place the bowl on top of a small pan of simmering water over a medium heat, making sure the bottom of the bowl isn't touching the water, and allow to melt, stirring occasionally.
7. Once melted, use oven gloves to carefully remove from the heat and put to one side – beware of the steam when you lift up the bowl.
8. Use a Y-shaped peeler to peel the beetroot (you might want to wear gloves to do this), then quarter them on a chopping board.
9. Push the beetroot through the coarse grater attachment on the food processor, then tip into a large mixing bowl.
10. Separate the eggs, placing the whites into a large clean mixing bowl and adding the yolks to the beetroot, then wash your hands.
11. Stir the sugar, almonds, baking powder, cocoa powder and melted chocolate into the beetroot and mix together well.
12. Use an electric hand whisk to whisk the egg whites until you have stiff peaks.
13. Use a spatula to fold a quarter of the egg whites into the beetroot mixture to loosen, then once combined, fold in the rest but try not to over mix.
14. Add the mixture to the prepared cake tin and spread out evenly using a spatula.
15. Bake in the hot oven for around 50 minutes, or until risen and cooked through.
16. To check if it's done, stick a cocktail stick or skewer into the middle of the sponge, remove it after 5 seconds and if it comes out clean the cake's cooked; if it's slightly sticky it needs a bit longer.
17. Allow the cake to cool slightly, then carefully turn it out on to a wire rack to cool completely.
18. When you're ready to serve, melt the remaining chocolate (in the same way as above), then serve each slice with some yoghurt and a little drizzle of the melted chocolate.
Tip:
Flavour wise beetroot is sweet, which is why even though its a vegetable it works really well in cakes. You can grate it by hand using a box grater, if you prefer, depending on how much time you have.
Measuring the ingredients exactly is the key to success, so accurate scales are a very important pieve of equipment. Make sure the scales are set to zero before you start.
Got a recipe for the Zucc Cake?
Here is a recipe for a Chocolate Beetroot Cake if you want to try something new.
Ingredients
olive oil
plain flour, for dusting
300 g good-quality dark chocolate (70% cocoa solids)
250 g raw beetroot
4 large free-range eggs
150 g golden caster sugar
120 g ground almonds
1 teaspoon baking powder
1 tablespoon good-quality cocoa powder
natural yoghurt, to serve
Method
1. Preheat the oven to 180°C/350°F/gas 4.
2. Lightly grease the bottom and sides of a 20cm springform cake tin with olive oil.
3. Use scissors to cut out a circle of greaseproof paper, roughly the same size as the bottom of the tin, and use it to line the base.
4. Dust the sides of the tin lightly with flour, then tap the tin to get rid of any excess.
5. Break 200g of the chocolate up into small pieces and add to a heatproof bowl.
6. Place the bowl on top of a small pan of simmering water over a medium heat, making sure the bottom of the bowl isn't touching the water, and allow to melt, stirring occasionally.
7. Once melted, use oven gloves to carefully remove from the heat and put to one side – beware of the steam when you lift up the bowl.
8. Use a Y-shaped peeler to peel the beetroot (you might want to wear gloves to do this), then quarter them on a chopping board.
9. Push the beetroot through the coarse grater attachment on the food processor, then tip into a large mixing bowl.
10. Separate the eggs, placing the whites into a large clean mixing bowl and adding the yolks to the beetroot, then wash your hands.
11. Stir the sugar, almonds, baking powder, cocoa powder and melted chocolate into the beetroot and mix together well.
12. Use an electric hand whisk to whisk the egg whites until you have stiff peaks.
13. Use a spatula to fold a quarter of the egg whites into the beetroot mixture to loosen, then once combined, fold in the rest but try not to over mix.
14. Add the mixture to the prepared cake tin and spread out evenly using a spatula.
15. Bake in the hot oven for around 50 minutes, or until risen and cooked through.
16. To check if it's done, stick a cocktail stick or skewer into the middle of the sponge, remove it after 5 seconds and if it comes out clean the cake's cooked; if it's slightly sticky it needs a bit longer.
17. Allow the cake to cool slightly, then carefully turn it out on to a wire rack to cool completely.
18. When you're ready to serve, melt the remaining chocolate (in the same way as above), then serve each slice with some yoghurt and a little drizzle of the melted chocolate.
Tip:
Flavour wise beetroot is sweet, which is why even though its a vegetable it works really well in cakes. You can grate it by hand using a box grater, if you prefer, depending on how much time you have.
Measuring the ingredients exactly is the key to success, so accurate scales are a very important pieve of equipment. Make sure the scales are set to zero before you start.
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Nice recipe man thanks.ill have to try that before too long too.I always tare out my scales n check them for things when I use them.Thanks man ill letcha know how I like it.well when I get around to trying it lol sounds really unique.:Medibles:
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