Hotel Offers Custard, Cherry, and Jam Facials
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It sounds so delicious, but why would you put it on your face?
Say you buy a beautiful Manchester tart during your next bakery visit, but instead of actually devouring the tart with a cup of tea immediately, you smear that treat on your face. Well, one hotel spa is planning to do just that.
The Daily Mail reports that the Macdonald Manchester Hotel and Spa is launching a Manchester tart facial next month, using the components of the raspberry jam, custard, coconut, and maraschino cherry tart for beauty.
According to the Daily Mail, beauticians claim that these ingredients are naturally beneficial to your skin; "apple custard is high in vitamins A and C, which is known to help eliminate free radicals and keep skin healthy," the Daily Mail writes. Coconut is usually used to moisturize, while cherry purportedly helps remove dead skin cells.
The full facial is some £45 (about $69), and while a tart might only run about $10, we imagine a basic custard would not be easily washed off. Let's just hope there's less sugar in the facial concoctions, lest we lick it all off mid-facial.
Did you ever wonder how artisan bakers make those super-buttery, flaky, light-as-air Danish? Here's how. Warning: this isn't a quick-and-easy recipe there are numerous steps, including a suggested overnight rest for the dough. But if you follow the directions and take it one step at a time, you'll be able to claim a delicious new pastry for your baking repertoire.
- 32 tablespoons (454g) unsalted butter, at cool room temperature, 65°F to 68°F
- 5 1/2 cups (659g) King Arthur Unbleached All-Purpose Flour
- 1/3 cup (67g) granulated sugar
- 4 teaspoons instant yeast
- 2 1/2 teaspoons (15g) salt, if you use salted butter, reduce this to 1 1/2 (9g) teaspoons salt
- 1/2 to 1 teaspoon cardamom, optional for traditional flavor
- 1 teaspoon vanilla
- 1 cup (227g) milk, cold
- 1/3 to 1/2 cup (76g to 113g) lukewarm water*
- 2 large eggs
- half an 8-ounce package (113g) cream cheese
- 1/2 cup (113g) cottage cheese or ricotta cheese
- 3 tablespoons (35g) granulated sugar
- 1 large egg
- 1/4 teaspoon salt
- 1 1/2 cups (170g) confectioners' sugar or glazing sugar
- 2 to 2 1/2 tablespoons (28g to 35g) water or milk, enough to make a "drizzle-able" glaze
- pinch of salt
- crushed nuts, optional to garnish
Begin by cutting 1/4" butter off the end of each of the 4 sticks in the pound you'll have about 2 tablespoons butter. Set them (and the remaining butter) aside. You'll be using the 2 tablespoons butter immediately, but won't need the remaining butter until after you've made the dough.
In a large bowl, whisk together the flour, sugar, yeast, salt, and cardamom. Add the 2 tablespoons cold butter, working it in with your fingers until no large lumps remain. This step coats the flour a bit with fat, making the pastry a tiny bit more tender.
Add the vanilla, milk, water, and eggs. Mix and knead to make a cohesive, but quite sticky dough. This is easily done in a bread machine set on the dough cycle or in a mixer. If you use a mixer, the dough won't completely clean the bowl it'll probably leave a narrow ring around the side, and stick at the bottom.
Scrape the dough into a ball, and transfer it to a floured work surface. Cover it with plastic wrap, and let it rest for 10 minutes while you prepare the butter.
Perfect your technique
Cut each stick of butter in half lengthwise, to make 8 long rectangles. On a piece of floured parchment or plastic wrap, line up 4 of the butter pieces side by side, to form a rectangle. Sprinkle lightly with flour, and cover with another piece of parchment or plastic wrap.
Gently pound and roll the butter until it's about 6" x 9". The pieces may or may not meld together. If they do, great, they'll be easier to work with. If not, though, that's OK don't stress about it.
Repeat with the remaining 4 pieces of butter. You should now have two butter rectangles, about 6" x 9" each.
Roll the dough into a rectangle about 12" wide and 24" long. Don't worry about being ultra-precise this is just a guide, though you should try to get fairly close.
Place one of the butter pieces onto the center third of the dough. Fold one side over the butter to cover it. Place the other butter piece atop the folded-over dough, and fold the remaining dough up over it. You now have a rectangular "packet" of dough-enclosed butter. Pinch the open ends and side closed as best you can.
Turn the dough 90°, so a 12" side is closest to you. Roll the dough into a 10" x 24" rectangle (approximately). Fold each side into the center then fold one side over the other to make a rectangular packet about 6" x 10".
Dust the surface of the dough with flour, wrap it in plastic wrap, and chill in the refrigerator for about 20 minutes.
Remove the dough from the fridge, and again roll it into a rectangle about 10" x 24". Fold it into a packet as you did in step #10 it'll be about 7" x 12". Roll one final time, fold into a packet, and flour the dough lightly. Wrap loosely (but completely) in plastic, and chill it for 2 hours, or up to 16 hours we prefer the longer refrigeration, as it gives the dough a chance to relax and rise.
Before shaping the pastries, select your filling(s). We like to use a variety. Either of the filling suggestions in this recipe make enough to fill all the pastries so if you want to mix and match, make a half-recipe of the cheese filling, and use only half the amount of fruit filling called for.
To make the cheese filling, combine all of the ingredients, stirring until smooth. For the smoothest filling, process in a food processor.
When you're ready to make pastries, remove the dough from the refrigerator, unwrap it, and cut off one-third. You'll work with this piece first return the remainder to the fridge.
Divide the dough into 12 pieces. Roll each into a smooth ball, then flatten the balls into 3" to 3 1/2" rounds, making the center thinner than the edges. You want to build up a slight wall of dough all around the circumference this will help hold the filling. Place the rounds on a parchment-lined or lightly greased baking sheet.
Working with one-half of the remaining dough at a time, repeat the process you'll finish with three baking sheets, each with 12 dough rounds.
Cover the Danish lightly with greased plastic wrap, and let them rise for about 1 hour they'll become slightly puffy. Towards the end of the rising time, preheat the oven to 400°F.
Use your fingers to press the centers of the dough rounds as flat as possible, leaving the "sidewalls" puffed. Spoon a slightly heaping measuring teaspoon of filling into the well of each round.
Brush the exposed edges of pastry with the egg/water topping this will create a satiny, golden crust.
Bake the pastries for 15 to 18 minutes, until they're golden brown. Remove them from the oven, and transfer to a rack. Glaze and serve immediately or wait until they cool, then glaze.
To make the glaze, whisk the confectioners' sugar and salt with enough water or milk to make a "drizzle-able" glaze.
Fans of delicate layers will relish this traditional cake by Viennese palace hotel Imperial. Six crispy double layers generate various flavours of cocoa, marzipane, almonds, chocolate, coffee and orange. Most characteristically, Imperial Torte is cuboid or cubic. Like Sacher Torte, Imperial Torte is embellished with its own chocolate seal and comes in several sizes, from a regular size cake to petit-four sized cubes.
Where best to eat Imperial torte: Cafe Imperial at Hotel Imperial
Cardio Circuit Workout with Yogyakarta Marriott Hotel
Wednesday, 3 June 2020 - 3 PM Jakarta Time
Cardio workout is an exercise activity that aims to strengthen the heart and lung. This kind of exercise also able to improve body’s function in utilizing oxygen also useful to improve heart rate, blood pressure and breathing system. Hadi Santoso, one of our Recreation Team, will round up the best workout resources for you to take the advantages of during your time at home with easy-to-follow moves. Join us for an exclusive workout session on Wednesday, June 3rd 2020 at 3.00 PM Jakarta time. Live Instagram @MarriottYogyakarta and Marriott International Indonesia Youtube channel.
What’s the Difference Between Jam, Jelly, and Preserves?
Before the invention of the at-home refrigerator in 1913, it was rare to find a strawberry in the winter or a gala apple in the spring—unless it had been preserved. Jams, jellies, and preserves were developed by industrious fruit eaters of days past as methods of keeping fruits fresh out of season. When the option to freeze and refrigerate became available, fresh food that was in season in warmer climates could survive a trip elsewhere for consumption, removing the need for old-time preservation techniques. While no longer a necessity, some older methods of storing foods became traditional delicacies. Fruit jams, jellies, and preserves have lasted beyond becoming outdated and are popular sweet spreads for breads, sandwiches, and many other foods. But what are the differences between these three very similar approaches to preserving fruit?
The biggest difference between jelly, jam, and preserves is how much of the original fruit is used to make them. Jelly has the smoothest consistency and is made by crushing a fruit and discarding the solid chunky leftovers. This leaves only the fruit juice, which is then mixed with a substance called pectin and heated to form the gelatinous spread. Jam is similarly made by crushing a fruit, but this spread leaves in most of the solid pieces of the fruit’s fibers and seeds (if they’re small enough and safe to consume) to give it a spreadable consistency. Of the three, preserves use the most of the fruit and are simply chopped smaller pieces of fruit that are mixed with sugar to keep them fresh and combined with a syrup or jam to contain them.
Looking for the most authentic flavor? Jam or preserves will contain the richest portions of fruitiness, while a jelly’s flavor will be slightly bogged down by the gelatin. This is why preserves are often called for in cooking and baking, as they contain the largest amount of the fruit’s flavor in a mixable form. Jam is most often used to complement cheeses and crackers because it sacrifices only a little flavor for an easier spread. But in order to optimize ease of spreading on, say, a peanut butter and jelly sandwich, the obvious choice is in the name.
Welcome To My Online Cookbook
Welcome, everyone, to my online cookbook. Here you won’t find any ads or paid endorsements. You will find all my easy recipes, the things I cook at home every day, and if I mention a product it’s because I want everyone to get the best results with my recipes. There are no paid endorsements here. I’ve had a passion for cooking all my life and my goal has always been the same. Well, actually I have three goals whenever I cook: Make it healthier, make it easier, and make it faster. Whenever I can make a recipe quick & easy and healthy, I want to share it. Having been a working woman all my life, I needed what most other people need: healthy recipes that are quick and easy, especially dinner recipes with simple ingredients most of us have at home.
Even when I was working long hours hosting and working on the Jenny Jones Show, I still made time to cook my own healthy meals. These days, I feel extremely fortunate that I can spend all my time doing what I love. I created Jenny Can Cook as a place to share my own healthy recipes with everyone from experienced cooks to novices in the kitchen. My healthy lifestyle is what motivates me to create healthy and easy recipes and especially healthy dessert recipes because I do love my sweets.
I’m not a health food nut – I’m just doing the best I can to create clean recipes that I feel good about eating. But they have to taste great so I basically work on reducing the bad stuff and increasing the good stuff. For example, with dinner recipes, I focus on using healthy fats and incorporating lots of vegetables. My best desserts usually have less sugar than most and added fiber where it works. Most of my cookies are made with whole grains and I often replace chocolate chips with dark chocolate chunks.
Keeping it simple is also important. Any time I can make something easier to cook, I do it. So you’ll see lots of easy recipes here where everything goes into one bowl or one pan, like my most popular lemon brownies or easy homemade granola. And I’m always working on creating simple recipes that have just a few ingredients. When I can make a simple, easy recipe it’s usually the one people use the most, like my quick and easy mac & cheese or salmon patties. It’s all about clean eating.
I especially love to bake so it’s really important to have healthy dessert recipes because I enjoy something sweet after every meal and it’s always homemade… from my hugely popular quick & easy chocolate cake to my homemade cinnamon rolls that everyone seems to love, and both recipes are made with no butter. For anyone wanting to avoid butter, you will find a lot of delicious healthy desserts with no butter including cakes, pies, and cookies without butter. In fact, I created a separate category just for those sweets made without butter to make those healthy cookies and cakes easy to find. Just look for the Baking Without Butter recipe category.
I am also a student of nutrition and I know how crucial it is to eat vegetables every day. They are the lifelines to good health and many of my dinner recipes have vegetables built in, like my one pot chicken veggie pasta loaded with high antioxidant vegetables and my pork tenderloin with roasted vegetables. These are both super healthy meals with the anti-aging benefits of a variety of vegetables.
My own favorite meals have to be Polish food. That’s my heritage and I grew up on Polish Cabbage Rolls (Gołąbki) and Pierogi. My sister and I learned to cook from our dad and we even had our own traditional Polish costumes. People seem to enjoy my Polish family recipes and I am always working on the next Polish meal to post but it has to be the healthiest I can make it. I am surprised how many Polish people visit my site and even leave comments in Polish. I love it!
The satisfaction I get just knowing that others appreciate my healthy recipes and are cooking healthy foods and meals at home is all the reward I need. I will never sell anything on this site. My only goal is to motivate more people to cook at home, making good nutrition and healthy eating a priority.
A lot of people may not realize that eating healthy meals doesn’t mean tofu and rice cakes. You don’t have to give up your favorite comfort foods… just change the way you make them. Maybe some day soon, instead of saying, “Aren’t you Jenny Jones, the talk show host?” they will be saying, “Aren’t you Jenny Jones, the healthy home cook? I love your recipes!”
I strive to make my recipes as simple as possible and I’m rewarded when even novice cooks write to say they have never baked before and are baking homemade bread for the first time in their lives. Cooking is fun for me and I always add a bit of humor to my cooking videos. If I can make you smile and then you try one of my recipes, it’s a double win for me… bringing you some fun and some good food, too.
Thank you for visiting Jenny Can Cook and please continue to send your feedback (and photos!). I never expected my recipes to be so popular and wish I could answer every question but I simply can’t keep up. Between my youtube videos and my website, I have around 60,000 visitors a day. Many people seem surprised saying, “You have the best recipes on the web – recipes that work.” That’s because I am not a recipe developer, just a home cook sharing what I make at home every day. So thank you all for trusting me. It’s the best feeling in the world to know that what I do is making a difference.
– Jenny Jones
Decadent Paleo Custard
Decadent Paleo Custard
- 1 can 13.5 oz full-fat coconut milk
- 4 pasture-raised eggs
- 2 T raw honey
- 2 t vanilla extract
- 1-2 t cinnamon
- 2 cups water
- Preheat oven to 325°F
- In a medium pot, boil 2 cups water.
- In another medium pot, heat coconut milk and honey on medium heat.
- In a medium bowl, whisk eggs, vanilla, and cinnamon.
- Turn heat down to medium-low on water.
- Turn heat down to low on coconut milk.
- Once milk is heated, pour into bowl with egg mixture. Mix together.
- Place 4-6 ramekins in baking dish.
- Fill baking dish halfway with the hot water.
- Pour milk and egg mixture evenly into the ramekins. Bake for 20-30 minutes.
- Refrigerate for 2 hours or eat immediately for a warm version.
Looking for Paleo ingredients? Here are a few we&rsquod recommend:
Coconut milk (Native Forest)
Raw honey (Bee Farms)
Vanilla extract (Frontier)
Ground cinnamon (Simply Organic)
Love Paleo Desserts? Then you’ll love our FREE Paleo Dessert Cookbook.
Click here to get your FREE copy of our delicious Dessert Recipes!
About Jen Broyles
Jen Broyles is a Certified Integrative Nutrition Health Coach and is on a mission to help people regain their health naturally, specifically in the area of digestive wellness. Her personal story is what inspired her to educate and guide others. She dealt with chronic digestive issues for over 10 years, and it was significantly affecting her quality of life. She returned to school to study nutrition, started doing her own research, and trained with functional medicine practitioners. She now helps clients restore their health naturally through diet and lifestyle changes and necessary diagnostic testing to uncover the root cause. She is a firm believer in the role that real food, a balanced lifestyle, and a positive attitude plays on overall health. You can visit her website and blog for FREE digestive wellness tips, recipes, and healthy living advice. Jen offers private health coaching to individuals who are struggling with chronic digestive problems as well as an exclusive online program designed to Heal Your Digestion.
Cherry Garcia Ice Cream Recipe
This Cherry Garcia ice cream recipe is a tasty treat!
It’s a copy cat recipe of Ben and Jerry’s most popular ice cream flavors!
Combining the tangy flavor of cherries with the sweetness of ice cream and the slight bitterness of dark chocolate, this ice cream is a delicious combination of flavors!
Serve with drizzled chocolate topping and a cherry on top.
How to Prepare the Cherries
Cherries have a tendency of freezing very hard.
You can add fresh cherries to your ice cream, but the cherries will become like ice in the freezer if you do not finish all the ice cream straight out of the ice cream maker.
To help prevent this, you can roast the cherries before adding them to your ice cream.
We’ll show you an easy way how to do it.
How to Shave the Dark Chocolate the Easy Way
It looks amazing, but actually shaving it yourself can be intimidating.
The Right Temperature
First, you need to make sure the chocolate is the right temperature.
Generally, room temperature chocolate will work just fine for chocolate shavings.
You don’t want the chocolate too hard – straight out of the freezer or fridge.
You can slightlysoften the chocolate in the microwave. Working with a softer chocolate will be more likely to produce chocolate curls.
Use the Right Equipment
All you need is a vegetable peeler.
A knife works too, but I find a vegetable peeler much easier.
Simply slide the vegetable peeler away from you across your chocolate bar or block to create shavings.
Read Recipe Reviews
The recipe is good and I have used this actual pan. But the recipe makes too much for the pan and if you use it all it puffs up and out of the pan all over your oven. So only fill the pan 1/2 full.
I have made this recipe a couple of times, each time has been a perfect cake, looks and tastes just like lady fingers but soft and fluffy, it is so easy and only 4 ingredients. I did not have cherries the last time so I made it with mixed frozen berries instead and it was delicious, I absolutely love it
If you have kids, do teach them how to make Soda Bread, because it's great to be able to put a loaf on the table within 45 minutes.
It is important to have an organic apple, free of chemicals, for this, or the starter may not ferment.
With its light, buttery flavour and sugar-crystal sweetness, this shortbread is impossible to resist. You can flavour it if you like.