SCALLOP SKEWER RECIPES RECIPES

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DIGGER CAKE RECIPE | BBC GOOD FOOD - BBC GOOD FOOD | RECIP…



Digger cake recipe | BBC Good Food - BBC Good Food | Recip… image

You don’t need to be an engineer to make this impressive construction site birthday cake, just a few toys, some chocolate coated wafer bars and a little creative flair

Provided by Jane Hornby

Categories     Dessert

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 20

Number Of Ingredients 22

250g pack unsalted butter
50ml whole milk
150g whole natural yogurt
½ tsp vanilla paste or extract
3 large eggs
250g light muscovado sugar , any lumps squashed
250g self-raising flour
2 tsp baking powder
50g cocoa powder
2 tbsp cocoa powder
2 tbsp milk , plus 1 tsp more if needed
200g unsalted butter , very well softened
300g icing sugar
1 tsp vanilla paste or extract
large round cake board or a large flat plate, about 13inches/33cm
2 plastic diggers and one dumper truck, or similar
9 four-finger KitKat bars
handful Smarties or other coloured sweets
marker pen
10 x 5cm rectangle of yellow cardboard
1 drinking straw
sticky tape

Steps:

  • Heat the oven to 180C/fan 160C/gas 4. Use a little of the butter to grease the sides and bases of two 20cm sandwich tins. Melt the rest of the butter in a small saucepan. Off the heat, add the milk, yogurt and vanilla, followed by the eggs. Beat well with a fork.
  • Put the dry ingredients plus ¼ tsp salt into a large bowl. Whisk to combine – this aerates and saves sifting. Tip in the wet ingredients and whisk to a smooth, silky batter.
  • Don’t hang around at this point. Pour the batter evenly into the prepared tins and put onto the middle shelf in the oven. Bake for 25 mins or until risen and a skewer inserted into the middle of the cakes comes out clean. Cool for 10 mins in the tins, then carefully invert the cakes and leave to cool upside down on a cooling rack.
  • Make the buttercream. Stir the cocoa into 2 tbsp milk until smooth. Put the butter into a large bowl and sift the icing sugar on top. Add the cocoa mixture, vanilla, and a pinch of salt. Beat for a few mins with electric beaters until creamy and spreadable. Add the extra 1 tsp milk if you need to.
  • Place one of the cakes towards the back of the board or plate, and fix it with a little of the buttercream to stop it slipping about. Spread with ¼ of the buttercream.
  • Sandwich the second cake on top. With a small, serrated knife, cut away a scallop-shaped crater from the top cake. Cut about half way down into the sponge and removing about a quarter of the top of the cake. Keep the piece you remove. Position two diggers on the top of the cake to see if your crater is about the right size and shape, then set them aside again.
  • Using a palette knife, paddle the rest of the buttercream evenly over the top of the cake and down its sides. Make sure that the edge of the excavated area is defined.
  • Snap the ends from enough of the KitKat fingers to follow the edge of the excavated area, then press them into the buttercream. Now fix the rest of the whole fingers around the side of the cake.
  • Crumble the cake that you removed in step 6, to make soil. Part-fill the excavated hole with the soil, adding a few Smarties, if you like. Position the diggers on top and put some soil and Smarties into their buckets.
  • Fill a lorry or dump truck with more crumbs and Smarties, and let some of the soil and spill over the edge of the cake and the broken KitKats.
  • Use the marker to write your message on the card and draw some diagonal black lines. Cut the straight part of the straw into two equal pieces, then fix these to the back of the card with tape to make a sign. Position the sign at the back of the cake. If the sponges are used fresh or within a day of baking (wrap well once cooled), the finished cake will keep in a cool place (not the fridge) for 2 days.

Nutrition Facts : Calories 451 calories, FatContent 25 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 50 grams carbohydrates, SugarContent 37 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.32 milligram of sodium

SCALLOPS WRAPPED IN BACON RECIPE - FOOD NETWORK



Scallops Wrapped in Bacon Recipe - Food Network image

Provided by Food Network

Categories     appetizer

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 15

12 slices applewood smoked bacon or other thick-cut bacon
12 (U-10 size) sea scallops
2 tablespoons Essence, recipe follows
1/2 teaspoon salt
12 (6-inch) bamboo skewers, soaked in warm water for about 30 minutes
Freshly ground black pepper
2 tablespoons unsalted butter, at room temperature
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  • Place the bacon strips on the parchment paper and bake until just beginning to get golden around the edges but still very pliable, 12 to 15 minutes. Remove from the oven and set aside until cool enough to handle.
  • Preheat a grill to medium-high heat.
  • Season the scallops on all sides with the Essence and salt. Wrap each scallop in 1 piece of the bacon, securing it through the center with a bamboo skewer. Repeat with the remaining scallops.
  • When the grill is hot, brush the grates lightly with oil, then place the scallops on the grill and cook, turning frequently, until just cooked through about 7 minutes total. Transfer to a platter and sprinkle with freshly ground black pepper to taste. Garnish each scallop with a dab of the butter and serve immediately.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.
  • Combine all ingredients thoroughly.

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