Free E-Book! HOW THE BUSINESS STARTED During lockdown in 2020, Ray started creating bespoke homemade cheesecakes for the viewing pleasure of his social media followers amidst testing times. In an attempt to lift spirits, he would often go round gifting these confectionery treats to friends and family up and down the city bringing hope, love and affection regardless of the prevalent uncertainty. It was from these very gestures, Ray’s Kitch was formed. Our motto ‘serving affection through confection’ has been the heartbeat & everlasting seed for Ray’s Kitch ever since our first ever cheesecake, today flourishing providing for birthdays, weddings, gender reveals and so much more! COLLABORATION WITH THE YMCA As part of the serving culture at Ray's Kitch, they love to give. The YMCA are a key pillar of the community for those in need so what better place to give back and serve those who may be less fortunate. Also, as part of Black History Month, this also gives us an opportunity to not only celebrate the achievements and successes of the black community, but also support local black owned businesses. PLANS FOR THE FUTURE Ray's Kitch aims to be in supermarkets and restaurants in the near future where soon everyone can indulge in the bespoke confection made with affection. BROWNIES Sunsalted butter - 200g Dark chocolate - 200g Co ee essence Whole eggs - 200g Castor sugar - 200g Vanilla essence 5g Self raising flour - 100g Walnuts (optional) - 60g 1 - Melt the butter and chocolate together, don’t allow it to go hot, keep at room temperature. 2 - In a separate bowl whisk eggs, sugar and vanilla into a sabayon texture. 3 - Mix 1 & 2 together. 4 - Fold in the flour and nuts. 5 - Bake @ 180 ºc for +- 25 - 35 minutes. LEMON POSSET SERVES 2 Double Cream - 300g Castor Sugar - 75g 100g lemon juice + zest (optional) Serve with your choice of blueberry compote; strawberry coulis; fresh berries and a dusting of icing sugar; or biscuits for dipping. 1 - Boil the cream and sugar together in a pan and cook for 2-3 minutes. 2 - Add the lemon juice periodically and mix in well. 3 - Leave to cool slightly then pour into two glasses and leave to set in the fridge. 4 - The pudding is now ready. It is nice to pour a little more liquid cream on top before serving. You can also add your choice of fruit on top. CREPES / PANCAKES 100g Soft Flour - 100g Eggs - 75g Pinch of Salt Sugar - 50g 300g Lukewarm Milk - 300g Vegetable Oil - 10g Butter “noisette” - 15g Zest of One Lemon 1 - Organise and arrange the equipment and ingredients. Weigh and measure the ingredients. 2 - Sieve the flour and salt into a bowl. 3 - Make a well in the centre of the bowl adding the sugar, egg and ¼ the milk, mixing this well and making sure you remove any lumps. 4 - Add the oil and melted butter, mix well. 5 - Add the rest of the milk. Mix to a smooth batter and pass through a strainer. 6 - Let the mix cool for about 10 minutes. 7 - Cook out in a "heated Crepe Pan or alternative frying pan" over a medium to hot heat. APPLE FRITTERS Batter Sieved Plain Flour - 200g Pinch Salt Yeast - 10g Milk - 350g Pinch Sugar 1 - Organise the equipment and ingredients. Weigh and measure up the ingredients. 2 - Sieve salt and flour into a bowl and add sugar. 3 - Warm the milk in a saucepan to tepid and mix through the yeast gently. 4 - Make a bay in the centre of the flour and add the yeast/milk then mix to form a smooth mixture. 5 - Leave to settle at room temp and rest before use. 6 - Prepare fruits i.e. for pineapple fritters dry rings, dip in soft flour so all the outside is coated or for apple do the same. 7 - Once ready dip in the batter and drain excess butter. Dip half in the hot oil, once sealed immerse the complete fritter and cook out until golden brown for 10 minutes. 8 - Drain excess oil. Dredge in castor sugar. Serve hot with e.g. Pineapple fritters, caramel sauce. CONNECT WITH RAY'S KITCH
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