Invisalign Croydon, Kenley

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Homa Rezaie’s American Cookie Recipe – NEW for 2012!!

2 (500 ml) cups butter680 g chocolate chips
4 (1000 ml) cups flour
2 (500 ml) cups brown sugar
2 tsp. (10 ml) Bicarbonate of soda
1 tsp. (5 ml) salt
2 (500 ml) cups sugar
500 g Grated Cadbury chocolate
5 (1250 ml) cups blended oatmeal
4 eggs
2 tsp. (10 ml) baking powder
2 tsp. (10 ml) vanilla
3 cups (375 ml) chopped nuts (optional)

Measure oatmeal, and blend in a blender to a fine powder. Cream the
butter and both sugars. Add eggs and vanilla, mix together with flour,
oatmeal, salt, baking powder, and bicarbonate of soda. Add chocolate
chips, grated Chocolate and nuts. Roll into balls, and place two inches
apart on a cookie sheet. Bake for 10 minutes at 375 degrees (180 C).

The above quantities make 112 cookies. Enjoy!

These are absolutely delicious, please eat in moderation to preserve your dental health and waistline.

Daily Mirror Pride of Britain, best Smile of Britain award

Welcome to our first blog of the year. Congratulations to Karen Murray (GDC 103768) our associate dentist who has won the Daily Mirror Pride of Britain, best Smile of Britain award. She received this on October 3rd 2011 at the Grosvenor hotel in London. Karen had a wonderful evening and mingled with celebrities who were impressed with her pearly set and wanted her details. JLS were particularly taken with her, as some of them are local boys… so they said. Karen was able to chat with Cheryl Cole, Elle Macpherson, Peter Andre, Holly Valance, Gary Barlow, Girls Aloud, One direction but to name a few. It was also an extremely humbling night as our country’s bravest and most courageous people took to the stage to be honoured with their pride of Britain award. There were also a few tears flowing as we heard of these amazing peoples’ achievements in 2011.

Kenley Dental Practice’s Gluten-Free Lemon Butterfly Cakes

Serves 12

Ingredients

200g dairy-free spread
200g caster sugar
Grated zest of 1 lemon
4 Large eggs, beaten
200g wheat and gluten-free self-raising flour
2 tsp xanthan gum
icing sugar

For the lemon Curd

3 Large Eggs
100g runny honey
Grated zest of 1 lemon
175g coconut oil
110ml lemon juice
50g dairy-free spread

First make the lemon curd. In a medium-zized saucepan off the heat, use a large balloon whisk to combine the eggs, honey and lemon zest. Add coconut oil in small pieces, then add lemon juice. Whisk all together over a medium heat until the oil has melted and the mixture thickens and starts to bubble. Sieve over a mixing bowl and gradually whisk in the spread until combined. Thicken in the fridge for one hour.

To make the cakes, preheat the oven to 180 degrees c. Line a 12 hole muffin tin with cases. Use a mixer on a high setting to cream together the spread., sugar and lemon zest for about 3 minutes until light and fluffy.

Gradually add the beaten eggs on a medium setting, mixing well between each addition. Don’t worry if the mixture curdles slightly, just turn the mixer back to high for a couple of seconds and it will become smooth again. Fold in the sifted flour and xanthan gum using a metal spoon so you don’t knock the air out.

Divide the mixture evenly between the cases, filling each 3/4 full, level with the back of a teaspoon.

Bake in the middle of the oven for 20-25 minutes before transferring to a metal cooling rack.

Once the cakes have cooled use a small, sharp knife to cut a cone shape out of the centre of each cake, Cut the cones in half to make the wings.

Either pipe or spoon the chilled lemon curd into the hollowed out cone shape, then finish with the two cone halves on top. Dust with icing sugar to finish.

Enjoy, recipe compliments of Karen Murray.

Coming in 2012, American cookies from Homa Rezaie.

Invisalign makes the decision easy

You can get a great and healthy smile without people even noticing you’re going through treatment. Why not call to see what Kenley Dental practice have to offer.