Banana Jelly

Saturday evening, we had kfc and pommes frites for dinner and I made som simple powder jelly; banana flavored.
Now, this powdered jelly thing must be the simplest dessert in world to make, yet being good at the same time.
I made 8 portion sizes, (it is better to do it like that instead of making a big bowl) and dropped some halfed grapes in the jelly before it fastened and garnished with some banana slices on top and whipping cream. It was served with vanilla sauce. It was made very roughly and I could have garnished better ofcourse, but did not have a lot of time as there was other important things to do. In my next posts, I will show some marzipan cakes, tutorial on how to make perfect marzipan roses and give some filling ideas.

banana jelly

Published in: on August 22, 2009 at 9:50 pm  Leave a Comment  
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Self-rising flour ~ how to convert

Self-rising flour is so popular specially in the UK and US because the correct amount of rising (leavening) agent has already been added to the flour.  Recipes that calls for self-rising flour, usually does not call for baking powder.
Unfortunately self-rising flour can not be found everywhere and we don’t have it here in Norway either.
But converting all-purpose flour to self-rising flour is easy:

* The rule is to add 2 1/2 tsp (2,5) baking powder to each 225 g / 8 oz / 2 cups of plain flour
(1 1/4 tsp baking powder to each 112 g / 4 oz / 1 cup of flour)

You can either measure up while baking or you may want to make it in larger quantity for later use

Published in: on August 21, 2009 at 12:01 am  Comments (1)  
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