Food Thread

[jplpool]

Baileys Cheesecake 

[Monique]

Baileys Tiramisu



Ingredients (serves 4)
250ml (1 cup) strong espresso coffee, cooled to room temperature
80ml (1/3 cup) coffee-flavoured liqueur
6 savoiardi (sponge finger biscuits), halved crossways
2 eggs, separated
55g (1/4 cup, firmly packed) brown sugar
1 x 250g container mascarpone, at room temperature
125ml (1/2 cup) Baileys Original Irish Cream liqueur
Coarsely grated dark chocolate, to serve
Method
Combine coffee and liqueur in a bowl. Dip biscuits, one at a time, into the coffee mixture and use to line the sides of four 375ml (1 1/2-cup capacity) serving glasses. Drizzle with remaining coffee mixture.
Use an electric beater to beat the egg yolks and sugar in a medium bowl until thick and creamy. Add mascarpone and Baileys and beat until well combined.
Use a clean electric beater to whisk the egg whites in a bowl until soft peaks form. Use a metal spoon to fold half the egg white into mascarpone mixture. Fold in remaining egg white until combined. Spoon mascarpone mixture among glasses. Cover with plastic wrap and place in the fridge for 6 hours to chill.
Sprinkle with chocolate to serve.


 

[Monique]

My favorite food as of late



 

[Monique]

And my favorite food in the world, banana chips!!!! 

[Peaches]

Baileys cheesecake 




Ingredients:

11g pack powdered gelatine , plus 1 tsp
175g shortcake biscuits , crushed to crumbs
85g butter , melted
250g tub Quark
250g tub mascarpone
150ml Baileys cream liqueur
142ml pot double cream , lightly whipped
2 eggs
140g caster sugar
FOR THE COFFEE JELLY1 heaped tsp powdered gelatine
150ml strong black coffee
2 tbsp caster sugar , to sweeten the coffee


Measure 5 tbsp cold water in a small bowl, then sprinkle over the gelatine and leave to soak for 5 mins until spongy. Now stand the bowl of gelatine in a pan of gently simmering water and leave until it turns clear.
Meanwhile, mix the biscuit crumbs and butter really well, then press on the base of a loose-bottomed 20cm cake tin. Chill.
Beat the quark, mascarpone and Baileys together, then stir in the gelatine and fold in the cream.
Whisk the eggs and sugar in a bowl until thick, pale and foamy, then fold into the cheesecake mixture and pour onto the biscuit base. Chill for 3-4 hrs or until set.
For the jelly, sprinkle the gelatine over the coffee, then put the bowl in a pan of gently simmering water until dissolved. Cool the mixture. When cold, carefully spoon the coffee mixture on top of the cheesecake to make a thin layer - don't pour it on or you will disturb the creamy layer. Chill until set. Will keep in the fridge for 2 days.
To serve the cheesecake, wrap a hot tea towel round the outside of the tin, then gently ease out the cake. Serve in thin slices.
 

 

oh GEEZ.







Imagine one of those right on my plate, I'd eat it aaaaaaaaaallllll man. In one sitting.

[Justin5150]

Im so hungry right now that I could chew the balls off a low flying duck.

[Gott]

I keep coming back to this thread just to stare at that cheesecake 

[Monique]

COOKIES



 





 

 

[Mr Fantasy]

Milk Chocolate

[Andy Rose]

wow, I couldn't help biting the walls of this castle 





chocolate castle 

[gunner22]

 

HAHA some of them are very slutty.

[Euterpe]

Baileys cheesecake 




Ingredients:

11g pack powdered gelatine , plus 1 tsp
175g shortcake biscuits , crushed to crumbs
85g butter , melted
250g tub Quark
250g tub mascarpone
150ml Baileys cream liqueur
142ml pot double cream , lightly whipped
2 eggs
140g caster sugar
FOR THE COFFEE JELLY1 heaped tsp powdered gelatine
150ml strong black coffee
2 tbsp caster sugar , to sweeten the coffee


Measure 5 tbsp cold water in a small bowl, then sprinkle over the gelatine and leave to soak for 5 mins until spongy. Now stand the bowl of gelatine in a pan of gently simmering water and leave until it turns clear.
Meanwhile, mix the biscuit crumbs and butter really well, then press on the base of a loose-bottomed 20cm cake tin. Chill.
Beat the quark, mascarpone and Baileys together, then stir in the gelatine and fold in the cream.
Whisk the eggs and sugar in a bowl until thick, pale and foamy, then fold into the cheesecake mixture and pour onto the biscuit base. Chill for 3-4 hrs or until set.
For the jelly, sprinkle the gelatine over the coffee, then put the bowl in a pan of gently simmering water until dissolved. Cool the mixture. When cold, carefully spoon the coffee mixture on top of the cheesecake to make a thin layer - don't pour it on or you will disturb the creamy layer. Chill until set. Will keep in the fridge for 2 days.
To serve the cheesecake, wrap a hot tea towel round the outside of the tin, then gently ease out the cake. Serve in thin slices.
 

 

 

[Gott]

^^^ u don't like coffee OR cheesecake !!!!?????!!  *smacks you*


Here's a three pound cheeseburger I shared with my brother and his wife. My brother is in the pic but he's mostly cut off .....

[Andy Rose]

^^^ u don't like coffee OR cheesecake !!!!?????!!  *smacks you*


Here's a three pound cheeseburger I shared with my brother and his wife. My brother is in the pic but he's mostly cut off .....

OMG !!!! YOUR BROTHER IS HOMERO !!! 

[Peaches]

^^^ u don't like coffee OR cheesecake !!!!?????!!  *smacks you*


Here's a three pound cheeseburger I shared with my brother and his wife. My brother is in the pic but he's mostly cut off .....

Man that'd be so awesome. I know I wouldn't finish it but I would just dig in.

Get the fries out of there though, That's just for show.