Monday, 29 October 2007
14 eggs were needed for the October Daring Bakers Challenge! This month we were asked by Mary at AlpineBerry to make Bostini Cream Pie.
For those of you, like me, who’ve never heard of a Bostini Cream Pie it’s basically a light, fluffy orange cake in a smooth cold vanilla custard with a rich chocolate glaze on top.
I have to be straight up with you, I did not like the sound of this, which is probably why I left it to the last minute. All the components separately would have worked for me, but I do as I’m told (most of the time, anyway) and it wasn’t too bad. The part I enjoyed the most was custard I’d never made my own, and was a little worried about all those eggs, but it went fine and the result was delicious and perfect. I’ll definitely be making that again.
If you’d like to see what my fellow friends in the Daring Baker community did with this challenge, have a look here at our blogroll - http://daringbakersblogroll.blogspot.com/
3/4 cup whole milk
2 3/4 tablespoons cornstarch
1 whole egg, beaten
9 egg yolks, beaten
3 3/4 cups heavy whipping cream
1/2 vanilla bean
1/2 cup + 1 tablespoon sugar
1 1/2 cups cake flour
3/4 cup superfine sugar
1 1/3 teaspoons baking powder
1/3 teaspoon salt
1/3 cup canola oil
1/3 cup beaten egg yolks (3 to 4 yolks)
3/4 cup fresh orange juice
1 1/2 tablespoons grated orange zest
1 teaspoon pure vanilla extract
1 cup egg whites (about 8 large)
1 teaspoon cream of tartar
225 grams semi or bittersweet chocolate
225 grams unsalted butter
To prepare the custard:
Combine the milk and cornstarch in a bowl; blend until smooth. Whisk in the whole egg and yolks, beating until smooth. Combine the cream, vanilla bean and sugar in a saucepan and carefully bring to a boil. When the mixture just boils, whisk a ladleful into the egg mixture to temper it, then whisk this back into the cream mixture. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Strain the custard and pour into 8 large custard cups. Refrigerate to chill.
To prepare the chiffon cakes:
Preheat the oven to 160°C. Spray 8 moulds with non-stick cooking spray. You may use 7-ounce custard cups, ovenproof wide mugs or even large foil cups. Whatever you use should be the same size as the custard cups.
Sift the cake flour, sugar, baking powder and salt into a large bowl. Add the oil, egg yolks, orange juice, zest and vanilla. Stir until smooth, but do not overbeat.
Beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Gently fold the beaten whites into the orange batter. Fill the sprayed moulds nearly to the top with the batter.
Bake approximately 25 minutes, until the cakes bounce back when lightly pressed with your fingertip. Do not overbake. Remove from the oven and let cool on a wire rack. When completely cool, remove the cakes from the moulds. Cover the cakes to keep them moist.
To prepare the glaze:
Chop the chocolate into small pieces. Place the butter in a saucepan and heat until it is just about to bubble. Remove from the heat; add the chocolate and stir to melt. Pour through a strainer and keep warm.
Cut a thin slice from the top of each cake to create a flat surface. Place a cake flat-side down on top of each custard. Cover the tops with warm chocolate glaze. Serve immediately.
Saturday, 27 October 2007
Steph from http://awhiskandaspoon.wordpress.com/ answered my request with a few ideas and offered recipes if I needed them. One of Steph's offerings was Financiers. I liked the sound of it and got this recipe in return, which is when I realised Financiers are Friands, at least that what I knew them as.
The style of baking was different to any type of cake I'd made in the past, but I quite enjoyed assembling in such a different manner and was extremely pleased with the end result.
I followed the recipe to the letter, and added some chopped strawberries and sliced almonds on top. My Friand tray only holds 6, so I had way too much mixture left over, so I made a little cake too! They were gorgeously soft and moist and just perfect. I will definitely be making these again, thanks Steph.
1 cup almond meal
1⁄2 cup flour
1 vanilla bean
225g unsalted butter
7 egg whites
1 cup icing sugar
1⁄2 cup sugar
1⁄2 tsp salt
Preheat the oven to 180C.
First you need to brown the butter with the vanilla bean. Split the vanilla bean open and empty the tiny black seeds into a saucepan over medium-high heat. Add the vanilla bean and the butter and cook until the mixture caramelizes and emits a rich nutty vanilla aroma. The butter will turn golden and there will be little browned bits on the bottom of the pan. Remove from heat, fish out the vanilla bean, dry it and save it for another use.
Next, in a bowl set over a pot of simmering water, whisk together the egg whites and the two sugars until the whites become warm to the touch and the white sugar has dissolved. Remove the bowl from the heat.
Slowly whisk the flour, ground almonds, and salt into the egg whites. The mixture will become thick and smooth.
Using a ladle, add approximately 1/4 cup of the vanilla brown butter at a time to the egg mixture and whisk until incorporated. Repeat this process until you have added all the butter. This step is very important. You must whisk the butter into the egg mixture slowly making sure that it is incorporated into the batter slowly. Adding the butter too quickly will not emulsify the butter properly which will result in a greasy and heavy cake.
Pour into buttered 10" cake tin or lined muffin/friand cups. Bake at 180C until the cakes are golden brown.
Friday, 26 October 2007
It was a lazy Sunday and I adapted an old and trusted recipe of Liz and I's into what I had in the house and came up with this. An oven-baked risotto is so nice, its easy and you don't have to do all that stirring. I don't mind the stir-style, traditional method usually, it does create a different, creamier result, but this baked one is just damn fine when you're lazy and need to fix a risotto craving.
20g unsalted butter
2 tbs olive oil
1 large onion, finely chopped
1 garlic clove, crushed
2 cups (440g) Arborio rice
1 tsp smoked paprika
½ cup red/white wine
1 litre hot chicken stock
Handful fresh basil leaves
2 bunches asparagus, ends trimmed
2 rashers of bacon, diced
½ cup parmesan
Preheat the oven to 180°C.
Heat the butter and 1 tablespoon of the oil in a ovenproof pan on the stove.
Fry the bacon, onion and garlic for about 5 minutes or until soft. Add the rice and paprika and stir.
I was trying to find inspiration for a blogging event and got totally distracted and discovered a recipe for an old favourite from my country of heritage, Holland which is called Onbijt Koek - which means Breakfast Cake.
This cake, which is more like banana bread-style cake, is very common and popular in Holland. People have it smeared with butter with breakfast or lunch or as a snack. Its a nice and easy recipe, with everything in the cupboards and lasts for a few days if stored properly. Give it a go, its like a honeyish gingerbread.
500 grams self raising flour
150 grams golden syrup or honey
150 grams brown sugar
400 ml milk
2 teaspoons cinnamon
1 teaspoon mixed spice
2 teaspoons baking powder
Mix all dry ingredients together.
Place milk in jug, add golden syrup, place in Microwave for 1 min. Mix thoroughly and blend into the dry mixture.
Bake for 1 hour in fan forced oven on 140 degrees.When cold, slice spread some butter on top and enjoy.
Sunday, 21 October 2007
We had 14 entries and I reckon I could sit down at the dinner table and enjoy them all. I tell ya, looking at all this risotto means I am craving it and we're having it for dinner here in Sydney on this sunny Sunday.
There is probably more than 14 ways to say yummy but I can't think of them right now, instead take a look for yourself...
And now for the winner, Deborah from Workingwomanfood! This was Deborah's 1st time with a risotto Liz and I were both amazed at how good it looked for a first timer. Well done Deb - we love you! Expect some famous Aussie Tim Tams in the mail soon. Deb made Chicken, Mushroom & Cashew Risotto which you can see here -
Friday, 19 October 2007
Although it took a little while, as the potatoes were so large, they were well worth the wait and tasty and creamy. Personally, I think they're the perfect, cos you get a little mash and little baked potato, all you need is fries. Heehee.
Here's what I did, but you can and or subtract as much as you like to make them to your taste.
4 large potatoes
2 large tbs sour cream
handful grated cheddar cheese
2 spring onions, finely sliced
1 tbs butter
2 bacon rashers, diced
Salt & pepper
Preheat oven to 200C. Wrap potatoes in alfoil and bake until cooked through.
Fry the bacon until crispy and drain on paper towels.
Remove from the oven and allow to cool. Slice off the top of the potatoes, scoop out the flesh, and mix with butter, sour cream, cheddar, and salt and pepper.
Spoon the potatoes back into their shells, and bake again for a few minutes, before serving garnished with the bacon and spring onions.
Thursday, 18 October 2007
Whenever I get the opportunity to cook for my parents, without my sisters, I almost always make something with mushrooms, as I know they love them and my sisters hate them. My Dad mentioned a few times, the Palak Paneer I posted recently made his mouth water which I took as a subtle hint that I should make it for them while they were here, so I did, and I made this along side it, as I had to keep up the mushroom tradition and we all love a good mushroom curry. The recipe below is how I made it, but next time I think I would only do half a cup of water as I think it watered it down too much. Or you could go all out and do cream. Mmm.
300 grams button mushrooms, cut into halves)
150 grams oyster mushrooms
1 onion, chopped
1 tomato, diced
3 cloves garlic, crushed
1 small piece Ginger, grated
1 tsp chilli powder
1 tsp ground coriander
3 tablespoons yoghurt
Fresh coriander, chopped
Grind/process the ginger, garlic & onion with very little water to a make a smooth paste.
Fry the mushrooms on a hight heat for a few minutes and set aside.
In a pan, fry the ginger, garlic and onion mix in a little oil on low. Add the yoghurt 1 tablespoon at a time, and fry for 2 minutes.
Then add the tomatoes, ground coriander, chilli and salt and fry for a minute.
Add the fried mushrooms and a 3.4 cup of water and stir well.
Lower the heat and allow to thicken.
Garnish with chopped coriander leaves and serve.
Wednesday, 17 October 2007
As I mentioned, Mum was here in Sydney with me this weekend and asparagus is in season and delicious at the moment. So I got the details of what to do from Mum and made it and it was perfect. I had looked around in the past few weeks for a decent recipe but none stuck out for me. It was nice and easy to prepare and was very tasty along side the tomato salad.
1 piece of frozen shortcrust pastry
1 bunch of asparagus
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp olive oil
¼ cup milk
¼ tsp cayenne pepper
½ tsp nutmeg
1 cup grated fontina cheese
Preheat the oven to 180C.
Grease a quiche tin and press the pastry into the tin and fill in the cracks and gaps and set aside.
Steam the asparagus for a few minutes and refresh in cold water and set aside.
Fry the onion and garlic in the oil on low heat for 5 minutes till translucent and soft.
Beat the eggs with the milk, nutmeg, cayenne pepper, pepper and the onion and garlic mix.
Place the asparagus in the tart shell and gently pour over the egg mix. Top with the grated cheese and place in the oven for 25 minutes.
Tuesday, 16 October 2007
Monday, 15 October 2007
A friend, whom I highly regard in the kitchen sent me this recipe and said I must try it.
My parents came over to spend the weekend with us so I thought it was a good chance to try it out.
I’m not sure if the end result was as it was meant to be, as I had nothing to compare it with. I think maybe it should have risen more. It had an airy cheesecake texture, it wasn’t too sweet and had a gorgeous subtle lemon flavour which went perfectly with the vanilla infused strawberries and cream. It was nice to taste and try something different from my usual baking.
4 eggs, separated
155 g caster sugar
3 tablespoons flour
400 grams Greek-style yoghurt
2 punnets strawberries, sliced
1 vanilla bean
Preheat the oven to 180 C and butter and line a 22 cm spring-form pan with paper.
Beat the yolks with 100 grams caster sugar until thick and pale.
Beat in the flour, and then the yoghurt, half the lemon zest, and half the lemon juice until thoroughly blended.
Beat the egg whites until stiff, fold them into the yogurt mixture, pour into the prepared pan and back for 25 minutes.
After 25 minutes cover with foil and bake for another 25 – 35 minutes before cooling on a rack, and sliding off the paper.
Mix together the strawberries, 55 grams caster sugar, the remaining lemon juice and zest, and the seeds and bean of the vanilla, and allow it to soak and sit for several hours.
Dust the cake with icing sugar and serve in wedges with the fruits and whipped cream.
Thursday, 11 October 2007
Something very unusual happened last night, I was given an early minute. It’d been a pretty yuk day, so when I got home all I wanted was something tasty and comforting. Me? Comfort-eater? No! Where’d you get that idea from!?
With nothing definite in mind, I pulled a few things out of the fridge while gossiping on the phone to a dear friend and came up with this. And yes, if you’re wondering, it hit the spot! Yum.
200ml evaporated milk
2 cloves of garlic, finely chopped
4 rashers bacon, diced
Asparagus, chopped into pieces
Handful of grated fontina cheese
3 tomatoes, diced
½ tsp dried oregano
½ tsp dried mint
Salt & Pepper
300grams fresh casarecci
Fry off the bacon, till nice and crispy and set aside.
Meanwhile, cook the pasta according to instructions. (You don’t need to use fresh pasta, of course).
Next, fry the garlic in a little oil for a few seconds, add the asparagus and stir. To this, add the evaporated milk, oregano, mint and season. Allow to simmer and reduce a little.
When the pasta is ready, drain and set aside for just a second. Add the grated cheese, crispy bacon, diced tomatoes to the pasta sauce and stir.
Check the seasoning of the sauce and when you’re happy with it, add to the pasta and stir thoroughly and serve.
Wednesday, 10 October 2007
Tuesday, 9 October 2007
1 tbs oil
½ tsp mustard sees
1 onion, finely diced
1 garlic clove, finely chopped
1 tbs shredded coconut
¼ tsp cumin seeds
¼ tsp turmeric
2-3 large handfuls of green beans or quarter cabbage
2 tbs urad dhal
4 curry leaves
Salt to taste
Heat a wok or large pan and add the oil. Fry the mustard seeds and urad dhal till the mustard seeds pop.
Add the garlic and onion and fry gently for a minute.
Add the cumin seeds, turmeric, curry leaves and green beans (or cabbage) and stirfry. Add the coconut and cook, covered for 5 minutes. Check seasoning.
Serve with toasted coconut.
Monday, 8 October 2007
Palak Paneer, also known as Sag Paneer is an old favourite in our family, and is always ordered when we go out for Indian. Until recently, I’d never tried to make it. The problem now is, that I have found the perfect recipe and its far too easy and way, way too tasty.
Paneer is very mild Indian cheese, which can now be bought at the supermarket. Its soft, with not a lot of flavour, similar to ricotta if I had to compare it to something. The combination of the cheese with the spiced, creamy spinach are a match made in heaven if you ask me, or anyone else in my family. There was no leftovers, so I think everyone agreed.
400 grams paneer, cut into small cubes
800 grams spinach, well washed and drained
1 teaspoon cumin seeds
3 cloves garlic, finely chopped
2 teaspoons ground coriander
1 teaspoon chilli powder
100 mls cream
Fry the paneer in a little oil until golden and then set aside.
Stir-fry the spinach with a knob of ghee and then puree.
Fry the cumin seeds in 100 grams of ghee until they crackle and then stir in the chopped garlic and sauté.
Add the coriander, chilli powder and spinach puree, season with salt, and stir-fry for 4 minutes.
Add the paneer and simmer gently to heat through, and then stir in the cream.
Sunday, 7 October 2007
1/2 cup caster sugar
1 egg, lightly beaten
1 cup self-raising flour
2/3 cup milk
85g packet raspberry jelly crystals
1 cup boiling water
1 cup cold water
3 cups desiccated coconut
1/2 cup double thick cream
Using an electric mixer, cream butter and sugar until light and fluffy. Add egg, a little at a time, beating until well combined. Using a large metal spoon, gently fold in half the flour and half the milk. Repeat with remaining flour and milk.
Butter for spreading
2 cooked chicken breasts, skinned and chopped
6floz/170ml mayonnaise, plus extra for spreading
2 tbsp lemon juice
2 tbsp chopped basil leaves
2 tbsp shredded mint leaves
Salt and pepper
6 tbsp finely chopped chives
Beat butter and sugar until light and creamy. Add lightly beaten egg, beat well. Stir in combined peeled, mashed banana and lemon juice. Fold in sifted dry ingredients alternately with yoghurt. Stir in half the chopped walnuts, mix until smooth. Spoon mixture into greased and greased paper lined 25 cm x 8 cm (10in x 3 in) bar tin, sprinkle with remaining walnuts.
Bake in moderate oven 40 minutes or until cooked when tested. Allow cake to cool 5 minutes in tin, turn out and cool on wire rack.
To make the icing. Beat the three ingredients together until smooth and delicious. If it is too runny, add more icing until it is at the consistency you require. E.
Friday, 5 October 2007
Thursday, 4 October 2007
In the back of my mind is a recipe I would like to attempt soon. This recipe needs a vanilla bean. I struggled to find a vanilla bean this past weekend, but as usual as I gave up I came across them, but could only buy a pack of 5. What to do with the rest of the beans… I know, what a luxury to have excess vanilla beans! Cupcakes of course, soft, girly pink cupcakes, with the gorgeous comforting taste of real vanilla.
2 cups flour
1/2 cup butter, at room temperature
1 cup sugar
1 vanilla bean, cut length-wise
3/4 cup milk
1 tsp salt
2 tsps baking powder
2 cups icing sugar
3 large tbsp of strawberry jam
Drop of pink food colouring
3 tbsp of butter
In a small saucepan, heat the milk and vanilla bean together until the milk just boils. Remove from heat and let cool for about 1 hour. Next, remove the vanilla bean. Scrape out the seeds from the vanilla bean and return them to the milk. Discard the remaining bean pod.
Meanwhile, preheat the oven to 180C.
Combine the salt, flour and baking powder.
In another bowl, cream together butter and sugar until light and fluffy. Add egg and beat well.
Add the flour and milk mixture bit by bit until well combined.
Divide batter into about 20 pattypans.
Bake 15-20 minutes. Cool on a wire rack.
To make the frosting, put all ingredients in the food processor and whiz till combined. Add a little warm water if its too thick. Swirl onto cupcakes and serve.
Note: I brought a few into work and thought you might like my view on this gorgeous day over looking the Sydney Harbour Bridge.
Tuesday, 2 October 2007
Monday, 1 October 2007
I would never have had the guts to try these in the past, and I think my procrastinating proved I was a little anxious about it. However, it was not too hard as I thought, and the whole process was totally worth it, and I think of my 3 challenges the easiest.
We were asked to make one type of scroll with 2 different toppings, one being white fondant icing and the other a sticky gooey caramel. They’re both delicious but I think I preferred the fondant covered scrolls, or should I say I could eat more of them! The caramel is incredibly rich, but tasty.
If you would like to see what my other Daring Baker team mates have gone with this challenge, you can find them all here. http://daringbakersblogroll.blogspot.com/
6 1/2 tablespoons sugar
1 teaspoon salt
5 1/2 tablespoons unsalted butter
1 large egg, slightly beaten
1 teaspoon lemon zest
3 1/2 cups all-purpose flour
2 teaspoons yeast
1 1/8 - 1 1/4 cups whole milk or buttermilk, at room temperature
1/2 cup cinnamon sugar (6 1/2 tablespoons granulated sugar plus 1 1/2 teaspoons ground cinnamon)
White fondant glaze for cinnamon buns or caramel glaze for sticky buns (at the end of the recipe)
Walnuts, pecans, or other nuts (for sticky buns)
Raisins or other dried fruit, such as dried cranberries or dried cherries (for sticky buns, optional)
Cream together the sugar, salt and butter in a large mixing bowl and do it by hand). Whip in the egg and lemon zest until smooth. Then add the flour, yeast, and milk.
Mix until the dough forms a ball. Knead for 12 to 15 minutes or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
Mist the counter with spray oil and transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top with flour to keep it from sticking to the pin. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Don´t roll out the dough too thin, or the finished buns will be tough and chewy rather than soft and plump. Sprinkle the cinnamon sugar over the surface of the dough and roll the dough up into a cigar-shaped log, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 8 to 12 pieces each about 1 3/4 inches thick for larger buns, or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.)
For cinnamon buns, line 1 or more sheet pans with baking parchment. Place the buns approximately 1/2 inch apart so that they aren’t touching but are close to one another.
For sticky buns, coat the bottom of 1 or more baking dishes or baking pans with sides at least 1 1/2 inches high with a 1/4 inch layer of the caramel glaze. Sprinkle on the nuts and raisins (if you are using raisins or dried fruit.) You do not need a lot of nuts and raisins, only a sprinkling. Lay the pieces of dough on top of the caramel glaze, spacing them about 1/2 inch apart. Mist the dough with spray oil and cover loosely with plastic wrap or a food-grade plastic bag.
Proof at room temperature for 1 to 1 ½ hours or until the pieces have grown into one another and have nearly doubled in size.
Preheat the oven to 175°C with the oven rack in the middle shelf for cinnamon buns but on the lowest shelf for sticky buns.
Bake the cinnamon buns for 20 to 30 minutes or the sticky buns 30 to 40 minutes, or until golden brown. If you are baking sticky buns, remember that they are really upside down (regular cinnamon buns are baked right side up), so the heat has to penetrate through the pan and into the glaze to caramelise it. The tops will become the bottoms, so they may appear dark and done, but the real key is whether the underside is fully baked. It takes practice to know just when to pull the buns out of the oven.
For cinnamon buns, cool the buns in the pan for about 10 minutes and then streak white fondant glaze across the tops, while the buns are warm but not too hot. Remove the buns from the pans and place them on a cooling rack. Wait for at least
20 minutes before serving.