tag:blogger.com,1999:blog-71749122334088536252024-03-14T03:23:00.455-07:00Cardamom figCardamom fighttp://www.blogger.com/profile/12891665877894353261noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-7174912233408853625.post-74023404493442509962013-03-29T15:20:00.001-07:002013-04-01T01:09:23.905-07:00Rhubarb and blood orange macarons<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-DVD-oejO9Jo/UVdKzVZ0umI/AAAAAAAAAN4/h-Y80lpkQb0/s1600/Photo+30-03-2013+20+22+07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="rhubarb and blood orange macarons" border="0" src="http://2.bp.blogspot.com/-DVD-oejO9Jo/UVdKzVZ0umI/AAAAAAAAAN4/h-Y80lpkQb0/s1600/Photo+30-03-2013+20+22+07.jpg" title="" /></a></div>
Although it is still, at least at times, bitterly cold it does feel like spring has at last raised its head out of the frigid depths of winter. The garden is beginning to come into bloom and the heady scent of springtime blossom seems on the cusp of arrival. The hawthorn has been the first tree to blossom, its delicate white
flowers slowly filling the hedgerows and filling the air with their
heady springtime perfume as the month progresses.<br />
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<a href="http://2.bp.blogspot.com/-z3qpW-_QsZ4/UVYOBNVXdKI/AAAAAAAAANU/slZ-jMREVPg/s1600/_1050343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="hawthorn" border="0" src="http://2.bp.blogspot.com/-z3qpW-_QsZ4/UVYOBNVXdKI/AAAAAAAAANU/slZ-jMREVPg/s1600/_1050343.jpg" title="" /></a></div>
They were pretty
enough that I went out to photograph some this afternoon, though by the
end my hands were stingingly cold which reminded me that it does feel unseasonably cold for this time of year, particularly so with the heating having broken down (any thoughts of a short-sleeve shirt coming out of the wardrobe is off limits for now) and so I do feel impatient for a spell of warm weather.<br />
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<a href="http://2.bp.blogspot.com/-H3_Znq_KpV8/UVdKzRoIneI/AAAAAAAAAN8/Pcu99KoF8XA/s1600/Photo+30-03-2013+20+14+36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="rhubarb and blood orange macarons" border="0" src="http://2.bp.blogspot.com/-H3_Znq_KpV8/UVdKzRoIneI/AAAAAAAAAN8/Pcu99KoF8XA/s1600/Photo+30-03-2013+20+14+36.jpg" title="" /></a></div>
At this time of year, there is still very little growing in the garden,
especially for fruit, with the first early strawberries and cherries
only coming into season in late May, so the crimson crown of rhubarb
looks even more prominent. The tart rhubarb here is combined with blood
orange in a crisp and chewy almond macaron. <br />
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<a href="http://1.bp.blogspot.com/-26ljiw7LZic/UVYOApRQYuI/AAAAAAAAANQ/jCBwl1CA-D4/s1600/_1050341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-26ljiw7LZic/UVYOApRQYuI/AAAAAAAAANQ/jCBwl1CA-D4/s1600/_1050341.jpg" /></a></div>
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<a href="http://4.bp.blogspot.com/-YNSfLqATsCY/UVYOAONVIMI/AAAAAAAAANA/SQo1WZxYvxw/s1600/_1050340.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="hawthorn" border="0" src="http://4.bp.blogspot.com/-YNSfLqATsCY/UVYOAONVIMI/AAAAAAAAANA/SQo1WZxYvxw/s1600/_1050340.jpg" title="" /></a></div>
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Macarons actually aren't that hard; sure, they may be difficult to
perfect but even the worst, most ugly batch I've made, looks aside,
actually tasted delicious. I'm not an expert, nor claim to be, however
here are some tips for perfect macarons: <br />
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1. <b>Give it a bash</b><br />
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For a long time I made my macarons as the recipes stated, even letting
them rest, yet they always came out cracked on top and I couldn't work
out why. Then one day, I was looking up tips for macarons and it said to
hit the baking tray to remove excess air bubbles. So, I made another
batch and dutifully did as it said and, although still not perfect, the
macarons didn't crack on the top - just by hitting the tray.<b> </b></div>
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<a href="http://1.bp.blogspot.com/-krlFsvB8cpM/UVYN-N6WHrI/AAAAAAAAAMw/jb9g5v6OeEw/s1600/Photo+26-03-2013+18+23+19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="rhubarb and eggs for macarons" border="0" src="http://1.bp.blogspot.com/-krlFsvB8cpM/UVYN-N6WHrI/AAAAAAAAAMw/jb9g5v6OeEw/s1600/Photo+26-03-2013+18+23+19.jpg" title="" /></a></div>
2. <b>Not too stiff, not to loose</b><br />
The consistency of the macaron batter should be just right: not too
stiff and not too loose. I've heard it described as 'magma', you'll know
it's there when if the batter is dropped from a spatula it can sink
back into the mixture in 10 seconds. You should err on the side of too
stiff: too thin and it will just spread out like a pancake.<b> </b><br />
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<a href="http://1.bp.blogspot.com/-QX0MKj7SsSE/UVYOCBub15I/AAAAAAAAANc/7e8bhwe_GyA/s1600/_1050367.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="hawthorn" border="0" src="http://1.bp.blogspot.com/-QX0MKj7SsSE/UVYOCBub15I/AAAAAAAAANc/7e8bhwe_GyA/s1600/_1050367.jpg" title="" /></a></div>
3. <b>Spread it out</b><br />
When piping the macarons, make sure they are far enough apart that they won't spread into each other, 1-2 cm is about right: there's is nothing more annoying than an otherwise perfectly good batch of macarons which has merged into one.<br />
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<a href="http://3.bp.blogspot.com/-UuW5PUEmGFU/UVYN-VtQv5I/AAAAAAAAANI/VPjxUnb3V40/s1600/Photo+26-03-2013+18+32+05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rhubarb and blood orange macarons" border="0" src="http://3.bp.blogspot.com/-UuW5PUEmGFU/UVYN-VtQv5I/AAAAAAAAANI/VPjxUnb3V40/s1600/Photo+26-03-2013+18+32+05.jpg" title="" /></a></div>
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<u><span style="font-size: large;">Rhubarb and blood orange macarons</span></u><br />
<span id="goog_915275971"></span><span id="goog_915275972"></span><br />
<u>Macaron shells (adapted from <a href="http://www.tarteletteblog.com/" target="_blank">Tartelette</a>): </u><br />
90g egg whites (about 3)<br />
50g caster sugar<br />
Zest of an orange<br />
1/4 teaspoon ruby food colouring paste<br />
200g icing/powdered sugar<br />
110g ground almonds<br />
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1. Line 2 trays with baking parchment. Whisk the egg whites until they reach stiff peaks. Whisk in the sugar, a tablespoon at a time, until the mixture is stiff and glossy then whisk in the orange zest and food colouring.<br />
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2. Whisk together the icing sugar and almonds then fold into the meringue. When dropped from a spatula, the batter should sink back into the mixture in 10 seconds.<br />
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3. Preheat the oven to 140C/285F. Pipe into small rounds then leave to form a 'skin', so that when touched they do not feel sticky. Bake for 20 minutes.<br />
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<u>Rhubarb and blood orange buttercream:</u><br />
125g rhubarb chopped into batons<br />
Juice and zest of 1 blood orange<br />
Few drops of vanilla extract<br />
3 egg yolks<br />
30g sugar<br />
100g room-temp butter, cut into cubes<br />
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1. Put the rhubarb, vanilla, and orange juice and zest in pan and cook until the rhubarb is tender. Blitz until smooth.<br />
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2. Combine the rhubarb purée, egg yolks and sugar and cook until the mixture thickens and becomes custard-like. Leave to cool.<br />
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3. Beat the butter until light then add the rhubarb, a bit at a time until smooth.<br />
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Pipe into the filling into the macarons and serve<br />
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<span style="font-size: large;"><i>Till next time<span style="font-size: large;">, h</span>appy baking! </i></span>Cardamom fighttp://www.blogger.com/profile/12891665877894353261noreply@blogger.com3tag:blogger.com,1999:blog-7174912233408853625.post-63056290972379518762013-03-17T14:47:00.001-07:002013-03-18T11:33:53.448-07:00Carrot cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Qd3cHMkBKCI/UUYvHHCb1wI/AAAAAAAAAMU/AiHRxzyLv2c/s1600/_1050032.jpg" imageanchor="1"><img alt="carrot cake" border="0" height="640" src="http://2.bp.blogspot.com/-Qd3cHMkBKCI/UUYvHHCb1wI/AAAAAAAAAMU/AiHRxzyLv2c/s640/_1050032.jpg" title="" width="426" /></a></div>
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Spring is supposedly soon upon us and, although the hawthorn
and wild cherry seem on the brink of coming into blossom, I think there is
still some way to go. This week has rained and poured and, well, more rain (at
one point there were even a few out-of-place flurries of snow) until the ground
was sodden and puddles abound. I feel like I spent the most of the week staring
at the rhythmic puttering of rain drops on the window sill, watching them
slowly form into miniature streams running down the pane.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-AwHYeEtcwAU/UUYvFKABj1I/AAAAAAAAAME/gGYJQBPEjj4/s1600/_1040955.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="The last withered echinaceas" border="0" height="640" src="http://1.bp.blogspot.com/-AwHYeEtcwAU/UUYvFKABj1I/AAAAAAAAAME/gGYJQBPEjj4/s640/_1040955.jpg" title="" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The last withered echinaceas</td></tr>
</tbody></table>
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<span style="text-align: justify;">I guess because although it seems like months of cold and wet weather, most of it has only been a kind of cold, miserable drizzle with the little actually rain. So for all this I think it did the garden good, with everything feeling decidedly more verdant and refreshed.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-BfN5g6wWZoU/UUYvHd1D0RI/AAAAAAAAAMY/sLb0VJR-16U/s1600/_1050139.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="A first attempt at 'chiaroscuro' photography" border="0" height="360" src="http://1.bp.blogspot.com/-BfN5g6wWZoU/UUYvHd1D0RI/AAAAAAAAAMY/sLb0VJR-16U/s640/_1050139.jpg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A first attempt at '<a href="http://www.dessertsforbreakfast.com/2012/06/current-food-photography-styles-and.html" target="_blank">chiaroscuro</a>' photography</td></tr>
</tbody></table>
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For the photography, I did some usual shots and then, for the overhead photo I tried 'chiaroscuro' style. Basically this (<a href="http://www.yuppiechef.co.za/spatula/a-trend-we-love-dark-food-photography/" target="_blank">I am told</a>)
involves using a much darker shot with a few highlights to give
emphasis on things. I was trying to emulate the style of photographs on <a href="http://www.dessertsforbreakfast.com/" target="_blank"><i>Desserts for Breakfast</i></a>, particularly the over-head shots, although in comparison they seem much... lighter. I <i>quite </i>like the shot but I think I need to angle the light
better, which is surprisingly difficult to do with the lack of it, but it was fun
giving it a go (and also trying to balance a black sheet and a reflector at
the same time as holding the tripod steady). </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="text-align: justify;">
</div>
<img alt="Rain droplets on a leek" border="0" height="640" src="http://1.bp.blogspot.com/-P4PLhMcxwWI/UUYvFN4MOFI/AAAAAAAAAMM/Ig5d50kWUhk/s640/_1040987.jpg" title="" width="426" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rain droplets on a leek</td></tr>
</tbody></table>
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<span style="text-align: justify;">So, not quite ready to open-armedly
welcome spring, and ice creams and fruit tarts and chilled soups, I
decided to stick with a comforting and ever so slightly stodgy cake. Unlike a traditional carrot cake this is much lighter and without a cream cheese frosting, taking inspiration from Scandinavian style spice cakes.
Serve it warm with a dollop of crème fraiche as a dessert or have it cold as a cake.</span></div>
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<img alt="Rain droplets on a leek" border="0" height="426" src="http://2.bp.blogspot.com/-54Z0xwUvM0o/UUYvFRNxkTI/AAAAAAAAAMI/KMkm2I4gBn4/s640/_1040996.jpg" title="" width="640" /></div>
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<span style="font-size: large;"><u>Carrot cake</u></span></div>
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1/2 teaspoon caraway seeds</div>
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50g almonds</div>
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150 ml vegetable oil</div>
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150g sugar</div>
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3 eggs, beaten</div>
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75g golden raisins</div>
<div style="text-align: justify;">
zest orange</div>
<div style="text-align: justify;">
1/2 teaspoon vanilla extract</div>
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150g ground almonds</div>
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150g self-raising flour</div>
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Chopped nuts for sprinkling (optional)</div>
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Grease and line a 9 inch cake tin and preheat the oven to 180C/355F</div>
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<div style="text-align: justify;">
Roughly chop the almonds and put in a pan; with a pestle and mortar crush the caraway seeds and also add to the pan. Toast the almonds and caraway seeds until they begin to sizzle and smell nutty and toasted; set aside. In a bowl mix together the oil, sugar, eggs, raisins, zest, vanilla, ground almonds and almonds and caraway then sift in the flour and mix until all combined. Pour the batter into the prepated tin and sprinkle over the nuts. Bake for 30 minutes or until golden brown.</div>
Cardamom fighttp://www.blogger.com/profile/12891665877894353261noreply@blogger.com0tag:blogger.com,1999:blog-7174912233408853625.post-47054468595904902832013-02-24T09:52:00.002-08:002013-02-24T09:55:37.379-08:00Spiced persimmon upside-down cake<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-wfmKH72YiCs/USpSXCh0fQI/AAAAAAAAALc/62CbzivGwSc/s1600/_1040915.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spiced persimmon upside-down cake" border="0" height="428" src="http://2.bp.blogspot.com/-wfmKH72YiCs/USpSXCh0fQI/AAAAAAAAALc/62CbzivGwSc/s640/_1040915.jpg" title="" width="640" /></a></div>
It's funny: I've always though of persimmons (also known as 'sharon fruit') as somehow faintly exotic. It's not that persimmons are particularly uncommon - they're not, maybe it's just seeing their tangerine hued skin and heart shaped-fruit in bleak February that seems to call of warmer climes.<br />
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<a href="http://4.bp.blogspot.com/-Hfb6hakodmk/USpSUQVwjII/AAAAAAAAALM/Ua3t9KwgoDY/s1600/_1040826.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="persimmons" border="0" height="640" src="http://4.bp.blogspot.com/-Hfb6hakodmk/USpSUQVwjII/AAAAAAAAALM/Ua3t9KwgoDY/s640/_1040826.jpg" title="" width="360" /></a></div>
So when I saw some persimmons in the shops (ashamedly not a local farmer's market) I thought I'd try some. Although I have had them before, I wasn't sure what they tasted like, although I remember them being quite sweet. So before I did any baking or photography, I sat down and ate one, cutting it into quarters and thoughtfully ate it. As it happened, it tasted somewhat like a spicy, honeyed apricot with sweet, delicate flesh with a slightly waxy skin.<br />
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<a href="http://4.bp.blogspot.com/-UJylypoSltQ/USpSUu_FZMI/AAAAAAAAALQ/LNYESChIuGM/s1600/_1040875.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-UJylypoSltQ/USpSUu_FZMI/AAAAAAAAALQ/LNYESChIuGM/s640/_1040875.jpg" width="446" /></a></div>
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<a href="http://1.bp.blogspot.com/-69LI2LHuB2U/USpSUGvDnPI/AAAAAAAAALE/Nb0xCZsWrkY/s1600/_1040848.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-69LI2LHuB2U/USpSUGvDnPI/AAAAAAAAALE/Nb0xCZsWrkY/s640/_1040848.jpg" width="640" /></a></div>
Apparently, there are two main varieties of persimmon: the Fuyu and Hachiya. Fuyu have the appearance of a slightly 'squashed' tomato and can be eaten whilst still slightly firm, like an apple; whereas the heart-shaped Hachiya must be ripened until soft and can be simply halved and eaten with a spoon. For the cake, I used the firmer Fuyu since it had to be sliced fairly thinly and I didn't want it to turn to mush.<br />
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The cake itself is a twist on the retro upside-down cake, with fresh persimmons in place of pineapple rings and those gaudy glacé cherries. The almond sponge is spiced with cloves, ginger and cinnamon and has a tender persimmon topping - serve warm with a generous scoop on ice cream.<br />
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<a href="http://2.bp.blogspot.com/-jvuBb8oR02c/USpSYc27wYI/AAAAAAAAALk/DK3L9_i01ps/s1600/_1040923.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spiced persimmon upside-down cake" border="0" height="640" src="http://2.bp.blogspot.com/-jvuBb8oR02c/USpSYc27wYI/AAAAAAAAALk/DK3L9_i01ps/s640/_1040923.jpg" title="" width="640" /></a></div>
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<br />
<span style="font-size: large;"><u>Persimmon upside-down cake</u></span><br />
Makes 1, 8 inch cake<br />
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4 persimmons<br />
150g room-temperature butter<br />
150g caster sugar<br />
3 eggs<br />
100g yoghurt<br />
75g ground almonds<br />
1 teaspoon ground ginger<br />
1/2 teaspoon cloves<br />
1 teaspoon cinnamon <br />
120g self-raising flour<br />
1 tsp baking soda<br />
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1. Grease and line an 8 inch cake tin. Slice the persimmons horizontally and arrange on the base of the tin.<br />
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2. Cream together the butter and sugar until light and fluffy then add the eggs one at a time until well combined. Whisk in the yoghurt then fold in the almonds, flour, spices and baking soda.<br />
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3. Pour the batter into the cake tin and level with a spatula. Bake for 1 1/2 hours in an oven preheated to 180C. Turn out onto a serving plate and serve warm.Cardamom fighttp://www.blogger.com/profile/12891665877894353261noreply@blogger.com1tag:blogger.com,1999:blog-7174912233408853625.post-32123432967620246142013-02-16T13:28:00.001-08:002013-02-16T23:43:34.046-08:00Chocolate hazelnut bundt cake with nutella glaze<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-8urTBbfuSZA/UR_2tJ2k2QI/AAAAAAAAAKY/Volua99kVmU/s1600/_1040761.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="chocolate hazelnut bundt cake" border="0" height="640" src="http://4.bp.blogspot.com/-8urTBbfuSZA/UR_2tJ2k2QI/AAAAAAAAAKY/Volua99kVmU/s640/_1040761.jpg" title="" width="426" /></a></div>
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Usually, I don't know what I'm going to bake at first: normally I start with an ingredient then think about what I'm going to make with it later. I get out all the cook books, spreading them out across the table and flick through their glossy pages looking for inspiration. By the end they've inevitably sprawled out across the whole kitchen and there's already a mess before I've even got out the measuring scales.</div>
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Flicking through the cook books I went through a lot of hazelnut recipes: a hazelnut truffle torte (River cafe) - too rich I thought, spelt and cobnut fairy cakes (short and sweet) - too dainty maybe, and a gianduja gelato (the perfect scoop) - which would have been perfect, but I didn't have any cream on hand unfortunately. In another cookbook I also saw a bundt cake and, taking the idea of the gianduja (a chocolate and hazelnut paste like an Italian nutella) from the ice cream recipe, I thought I'd make a chocolate and hazelnut bundt cake. The cake is nicely moist from the ground and chopped hazelnuts, though still light and fluffy, with just a hint of chocolate from a little cocoa and drizzled with a smooth nutella chocolate glaze. The cake has quite a long baking time (1 hour 15 minutes) but stick with it - it's worth it.<a href="http://2.bp.blogspot.com/-1bZNyFBmxSI/UR_2nVhxl8I/AAAAAAAAAKQ/Dh76zHb_Tgk/s1600/_1040544.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="bowl of hazelnuts" border="0" height="640" src="http://2.bp.blogspot.com/-1bZNyFBmxSI/UR_2nVhxl8I/AAAAAAAAAKQ/Dh76zHb_Tgk/s640/_1040544.jpg" title="" width="640" /></a></div>
I actually have a hazelnut tree (although for some reason I've always known it as a cobnut) in the corner of the garden. It's quite a pretty tree, with slightly furry lime green leaves and tall, slender stems, holding delicate catkins at this time the year, coppiced into a crude circle.<br />
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Though it's not bearing any nuts at this time of the year, in the autumn, around early October, we go out to pick the hazelnuts - hopefully before the squirrels have got to them. Then we spend an afternoon on ladders and buckets trying to pick as many as we can, which becomes increasinlgy difficlt as the low branches are picked and only the just-out-of-reach branches are left. You actually pick the hazelnuts when they're still a pastel green because they have to be matured,until they turn an ochre brown, before they can be used. Once matured they just have to be cracked open, by which time you begin to suspect that it would have been easier to just buy a pack of hazelnuts from the shops. They don't last long though, with most being eaten as they are and only a few actually making it to the kitchen. Those that do are used simply so not to lose the subtle hazelnut flavour that was worked so hard for.<br />
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<br />
<span style="font-size: large;"><u>Chocolate hazelnut bundt cake</u></span><br />
Makes 1 large bundt cake<br />
<br />
Nutella glaze:<br />
100g Nutella<br />
30 ml milk<br />
15g cocoa powder<br />
30g icing/confectioners' sugar<br />
<br />
1. Beat together the nutella and milk until smooth then sifts the cocoa and sugar and beat again until smooth.<br />
<br />
Bundt cake:<br />
150g hazelnuts<br />
250g butter<br />
150g brown sugar<br />
50g white caster sugar<br />
150g sour cream<br />
4 large eggs<br />
10g cocoa powder<br />
1 teaspoon instant coffee powder, ground to a powder<br />
300g self-raising flour<br />
1 teaspoon baking powder<br />
<br />
1. Toast the nuts in a dry pan until they are golden brown all over then leave to cool. Grind 2/3 (approximately) of the nuts to a fine flour the consistency of ground almonds (don't worry if there a a few chunky pieces). Chop the other 1/3 of the nuts so that some are almost whole and others are the consistency of coarse rock-salt. Set aside.<br />
<br />
2. Sift the sugar into a bowl (brown sugar tends to come in lumps) then add the butter and cream until it's light and fluffy. Add the sour cream and whisk to combine. Next add the eggs, one at a time, whisking constantly until all combined.<br />
<br />
3 . Sift in the cocoa, coffee powder, self-raising flour and baking powder and beat in (on low) until combined.<br />
<br />
4. Pour into a greased and floured 2 litre bundt cake tin and bake in an oven preheated to 175C for 1 hour 15 minutes, or until when a skewer inserted into the cake comes out clean. Leave to cool then turn out and 'dribble' on the chocolate glaze.Cardamom fighttp://www.blogger.com/profile/12891665877894353261noreply@blogger.com2tag:blogger.com,1999:blog-7174912233408853625.post-69444812269569713242013-02-14T09:21:00.002-08:002013-02-15T02:48:43.644-08:00Ginger, chocolate and pear streusel muffins<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-yjXb1sXdyq8/UR0bM60uQ-I/AAAAAAAAAJY/GJiv6KHMVvk/s1600/_1040313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Ginger, chocolate and pear streusel muffins" border="0" height="640" src="http://2.bp.blogspot.com/-yjXb1sXdyq8/UR0bM60uQ-I/AAAAAAAAAJY/GJiv6KHMVvk/s640/_1040313.jpg" title="" width="640" /></a><span style="font-family: inherit;"> I'm very particular about pears, they have to be just ripe. More often than not, bought from the shops they're rock hard. Although some people like them like this, with their crisp, granular texture like a tear-shaped apple; I prefer them when they're melting soft and so juicy that they weep their honeyed juice at the slightest bruise. However, there is a fine line between perfectly ripe and over, at which point they start to become ever so slightly fermented and have a slightly alcoholic whiff (which could be a good or bad thing) which could be as short as just a day or two.</span><br />
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<span style="font-family: inherit;">Pears come in an array of shapes and varieties: from the tall and slender <i>Conference</i> to the more bulbous, round <i>Comice</i> but they all have the characteristic sweetly floral and juicy flesh, though some have a noticeably more grainy texture. Here, I've used the <i>rocha</i> variety, though I admit that they were chosen more for the merits of their small round size rather than anything else.</span><br />
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<a href="http://3.bp.blogspot.com/-oCJftG98Idg/UR0V9FPLzDI/AAAAAAAAAJA/fjMvyPqibI4/s1600/pearedit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="pears" border="0" height="640" src="http://3.bp.blogspot.com/-oCJftG98Idg/UR0V9FPLzDI/AAAAAAAAAJA/fjMvyPqibI4/s640/pearedit.jpg" title="" width="438" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">If I'm prepared, I'll leave them out to ripen in a fruit bowl on a sunny window sill for a few days until they're ripened to my liking (putting them in a bag with bananas apparently also speeds this up). If I'm not prepared though (or too impatient to wait) baking or poaching them brings out their juicy sweetness too. Just sprinkle halved pears with a little brown sugar or honey and bake in a moderate oven or poach in a light syrup until soft and tender. I poached the pears in the muffin recipe for this reason, but if your pears are softer then simply omit this step.</span><br />
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<span style="font-family: inherit;">I first had pears tinned with (instant) chocolate custard as a treat for dessert as a child, and although I like to think I've grown up a bit now (though I'm still partial to custard powder on occasion) the combination of rich, slightly bitter chocolate and sweet, buttery pear still holds. These muffins carry on the pairing of chocolate and pear, with the addition of warming ginger and topped with a spicy streusel and are wonderful, warm for breakfast.</span><br />
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<span style="font-family: inherit; font-size: large;"><u>Ginger, chocolate and pear streusel muffins</u></span><br />
<span style="font-family: inherit;">Makes 12 muffins</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Streusel topping:</span><br />
<span style="font-family: inherit;">50g plain flour</span><br />
<span style="font-family: inherit;">35g butter</span><br />
<span style="font-family: inherit;">25g brown sugar</span><br />
<span style="font-family: inherit;">1 teaspoon ground ginger</span><br />
<span style="font-family: inherit;">25g crystalised ginger, chopped</span><br />
<br />
<span style="font-family: inherit;">1. Rub all the ingredients together except the crystalised ginger until they form a rough crumble, the consistency of 'gravel'. Mix in the crystalised ginger</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Poached pears - only if pears are hard </span><span style="font-family: inherit;">(there will be many more than you need)</span><span style="font-family: inherit;">:</span><br />
6 pears<br />
150g brown sugar<br />
2 tablespoons honey<br />
3 cloves<br />
2 cinnamon sticks<br />
2 bay leaves<br />
2 strips of orange and lemon zest<br />
a small knob of ginger<br />
<br />
<span style="font-family: inherit;">1. Peel the pears and place in a pan with the other ingredients. Top up with 750 ml water (or enough to go 3/4 the way up the pears).</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">2. Simmer the pears for 30 minutes or until tender. Leave to cool in the syrup.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Muffins:</span><br />
<br />
<span style="font-family: inherit;">1 egg</span><br />
<span style="font-family: inherit;">125 ml milk</span><br />
<span style="font-family: inherit;">75 ml vegetable oil</span><br />
<span style="font-family: inherit;">1 teaspoon vanilla extract</span><br />
<span style="font-family: inherit;">225g self-raising flour</span><br />
<span style="font-family: inherit;">2 teaspoons ground ginger</span><br />
<span style="font-family: inherit;">100g brown sugar</span><br />
<span style="font-family: inherit;">50g roughly chopped chocolate</span><br />
<span style="font-family: inherit;">150g poached pear (about 2 pears), chopped into smallish cubes</span><br />
<br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">1. Combine all the ingredients until all the flour is just moistened, being careful not to over mix. Fill 3/4 into muffin cases and top with streusel.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">2. Bake for 25 minutes in an oven preheated to 180C.</span>Cardamom fighttp://www.blogger.com/profile/12891665877894353261noreply@blogger.com1tag:blogger.com,1999:blog-7174912233408853625.post-44054911331639422232013-02-09T09:09:00.002-08:002013-02-13T07:57:09.144-08:00Chocolate and blood orange tartlets with mascarpone cream<div class="separator" style="clear: both; text-align: center;">
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Although it's only February, it seems the first signs of spring are appearing: the pastel green tips of daffodils are poking up from the ground, the first sticky buds are beginning to unfurl and the snowdrop's delicate white bells have come up to brave the frosts.<br />
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Despite this, I'm feeling a bit under the weather and so I'm not quite ready to wholeheartedly embrace spring quite yet. So to try and kick this cold I've been taking in lots of citrus fruits this week. I'm not so sure this added vitamin C is making too much of a difference but all the same I'm still quite enjoying the citrus bonanza.<br />
<br />
In a way, this cold came just in time for the brief season of citrus fruits, blood oranges in particular. Admittedly, blood oranges aren't the cheapest fruit but they have a sharp, citric tartness, crimson red juice and almost raspberry like flavour which you'll only find for a short time in the year, so just buy a few and savour them simply. Equally, you could substitute any citrus fruit for the recipe or use a mix of several instead.<br />
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Normally, I don't actually cook with blood oranges but have them as they are: lazily peeling the knobbly, ruby skin skin. I debated on making a sorbet or ice cream (I almost wish I had) but I wanted something more substantial so I decided on making tart. It's not a difficult recipe: a chocolate tart shell, some mascarpone cream and orange slices: just make sure you chill the dough well and handle it lightly since it's a bit crumbly.<br />
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As I sliced the oranges, I was amazed at the range of colours. The first, disappointingly, was a standard orange colour, maybe occasionally tinged with red, the next two were a light scarlet streaked with ruby and the last was a deep, burgundy red - almost maroon. I'm not sure what varieties they were but I bought them from two different places so I guess they must be different varieties.<br />
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<a href="http://2.bp.blogspot.com/-Hm2wytsQk1s/URd0Z4bgFfI/AAAAAAAAAII/soIT5BX8MkU/s1600/edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="candied blood orange peel" border="0" height="480" src="http://2.bp.blogspot.com/-Hm2wytsQk1s/URd0Z4bgFfI/AAAAAAAAAII/soIT5BX8MkU/s640/edit.jpg" title="" width="640" /></a></div>
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After peeling the oranges I had quite a lot of peel (I used the <a href="http://www.rivercottage.net/recipes/candied-orange-sticks" target="_blank">river cottage recipe</a>) left so I made it into some candied peel. If you've only ever tried the pre-chopped peel then you'll be amazed at what the homemade is like. It's zesty and almost tangy - a world a way from the bland, waxy shop bought stuff. I don't normally use it in cakes (but if you are going to, don't dip it in the sugar once it's been cooked in the syrup), usually just having as it is or I might even dip it into dark chocolate if I'm feeling luxurious - it's surprisingly addictive.<br />
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<u><span style="font-size: large;">Chocolate and blood orange tartlets with mascarpone cream</span></u><br />
Makes 6 tartlets<br />
<br />
<u>Chocolate tart shells:</u><br />
250g plain flour<br />
25g cocoa powder<br />
35g icing/confectioners' sugar<br />
130g cold butter, cubed<br />
3 tablespoons water<br />
<br />
1. Sift the flour, cocoa powder and icing sugar then rub together with the butter until it resembles fine bread crumbs. Add the water and work into a ball. Chill for 1 hour.<br />
<br />
2. Roll out the pastry thinly, about 1/2 mm, and place in the greased tartlet tins. Chill for a further half an hour.<br />
<br />
3. Prick liberally with a fork and blind bake (covering the tartlets in baking/parchment paper and fill with baking beans) in an oven preheated to 190C for 10 minutes then remove the paper and baking beans and bake for a further 7 minutes.<br />
<br />
<u>Mascarpone cream:</u><br />
250g mascarpone<br />
2 tablespoons natural yoghurt (or fromage frais or creme fraiche)<br />
50g icing sugar<br />
Zest of a blood oranges<br />
2 tablespoons of lemon curd<br />
<br />
1. Whisk all the ingredients together until smooth. Chill until needed.<br />
<br />
<u>Assemble:</u><br />
6 blood oranges<br />
chocolate tart shells<br />
mascarpone cream<br />
<br />
1. With a sharp knife, remove the orange's peel. Slice the orange into round slices.<br />
<br />
2. Spread the mascarpone cream into the tart shells and arrange the orange slices on top.<br />
<br />
3. Serve and enjoy<br />
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Cardamom fighttp://www.blogger.com/profile/12891665877894353261noreply@blogger.com1tag:blogger.com,1999:blog-7174912233408853625.post-17150234217670793502013-02-03T11:10:00.001-08:002013-02-03T11:21:30.611-08:00Squash and apple crumble with a spelt and ginger streusel<div class="separator" style="clear: both; text-align: center;">
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<![endif]--><span lang="EN-US" style="mso-ansi-language: EN-US;">I could never
go on a diet. It’s not that I’m unhealthy: there’s nothing more that I like
than some<span style="mso-spacerun: yes;"> </span>freshly steamed asparagus
(albeit with a knob of butter) but it’s just the idea of restraining<span style="mso-spacerun: yes;"> </span>myself at a meal or having to say no to a
slice of cake that doesn’t appeal. Anyway, not all desserts are made the same: a slice of chocolate fudge cake is never going to be as healthy as a <a href="http://www.mybakingaddiction.com/berry-burst-granita/" target="_blank">granita</a>. I like to think I go somewhere in between: a small portion of this squash
and apple crumble <s>smothered in custard</s> with a dollop of low fat crème fraiche.</span><br />
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<a href="http://3.bp.blogspot.com/-uvgO3ffrtvI/UQ6RhyofdkI/AAAAAAAAAEw/xtbJkslZo4g/s1600/_1030258.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Squashes" border="0" height="640" src="http://3.bp.blogspot.com/-uvgO3ffrtvI/UQ6RhyofdkI/AAAAAAAAAEw/xtbJkslZo4g/s640/_1030258.JPG" title="" width="640" /></a>
<a href="http://4.bp.blogspot.com/-JFvpU59HVRQ/UQ6RnKr1JfI/AAAAAAAAAFE/BWoZcToET0g/s1600/_1030628.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Squash and apple crumble" border="0" height="426" src="http://4.bp.blogspot.com/-JFvpU59HVRQ/UQ6RnKr1JfI/AAAAAAAAAFE/BWoZcToET0g/s640/_1030628.jpg" title="" width="640" /></a><span lang="EN-US" style="mso-ansi-language: EN-US;">Although it’s
the mid-winter we still have some home grown squashes left. At first I thought </span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US;">we’d used them all up so when I found another box, they were too good to
resist. They’re easy to grow too and by the end of August their sprawling vines
have taken over their patch of the garden (and usually all the other veg).
Then, when kept somewhere with a relatively cool and constant temperature – we keep
ours in a box on the garage floor, they last for the rest of the winter. Use
any type of squash (or even a small pumpkin) that takes your fancy: butternut,
acorn or summer; to be honest once chopped and cooked they’re pretty
indistinguishable from each other.</span><br />
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<a href="http://1.bp.blogspot.com/-7fJDqlf5R28/UQ6SnAUl94I/AAAAAAAAAFQ/00Z23ilrWmY/s1600/_10302104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="A box of winter squashes" border="0" height="357" src="http://1.bp.blogspot.com/-7fJDqlf5R28/UQ6SnAUl94I/AAAAAAAAAFQ/00Z23ilrWmY/s640/_10302104.jpg" title="" width="640" /></a></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;">Of course
squashes are great roasted or baked and in velvety soups but they can also be
used in sweet things. Obviously they could be used just as a substitute for pumpkin
puree in pumpkin pie but the sweet flavors that make them so good roasted, also
make them great in a host of baked goods: <a href="http://inspiringtheeveryday.com/2012/04/13/lemon-poppy-seed-butternut-squash-muffins/" target="_blank">muffins</a>, in a <a href="http://www.weekitchen.com/2010/10/butternut-squash-and-ginger-bread.html" target="_blank">tea bread</a> or in a
crumble, as here. When used in baked goods, it also gives them moisture and so
you can cut down on the butter or oil in the recipe (although for reasons
mentioned above that doesn’t worry me too much), as well as giving them a sweet
nutty flavor and a sunny hue.</span><br />
<a name='more'></a></div>
<br />
Ingredients:<br />
1 small squash, about 2 lbs<br />
3 cooking (sharp) apples<br />
1 tablespoon ground ginger<br />
75g brown sugar<br />
1 tablespoon maple syrup<br />
juice of an orange<br />
<br />
Crumble -<br />
100g whole spelt flour (or substitute whole wheat or even plain flour)<br />
50g sugar<br />
pinch salt<br />
1 tablespoon ground ginger<br />
80g cold butter, cut into small cubes<br />
50g oats<br />
<br />
Method:<br />
1. With a large knife, carefully cut the squash in half then cut off it's thick skin. Using a spoon remove the seeds: these can be washed, dried and later roasted for eating. Cut the squash into half inch rough cubes. Peel and core the apple and cut into eights.<br />
<br />
2. Toss the apple and squash with the ginger, sugar, orange juice and maple syrup and place in a foil lined tray. Bake in an oven preheated to 180C for 30 minutes or until the squash is tender.<br />
<br />
3. Once baked, drain off the excess liquid formed during baking and transfer to a baking dish. For the crumble topping, rub together the flour, sugar, salt, ginger and butter until it becomes like gravel with some fine and some larger. Cover the fruit with the crumble and bake in an oven preheated to 190C for 20 or until the crumble is golden brown.Cardamom fighttp://www.blogger.com/profile/12891665877894353261noreply@blogger.com0tag:blogger.com,1999:blog-7174912233408853625.post-68039143492237588262013-01-27T06:02:00.002-08:002013-01-27T06:03:59.307-08:00Coconut cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-2x6OTE4cGtY/UQUydIRKFkI/AAAAAAAAAD8/HimxqFEW7wg/s1600/_1030143edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Coconut cake" border="0" height="640" src="http://3.bp.blogspot.com/-2x6OTE4cGtY/UQUydIRKFkI/AAAAAAAAAD8/HimxqFEW7wg/s640/_1030143edit.jpg" title="" width="470" /></a></div>
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<div style="text-align: left;">
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I tend to see an ingredient and, with a childish impulsivity, get excited about it and feel compelled to buy it. Then later when I get home, think about what it might be used for. This is worse with spices and dried ingredients where I set off looking for something more conventional like peppercorns or salt then become tempted by row upon row of exotic foods: marrons glaces, clover honey, dried rose petals; all wonderful, but not exactly necessary. Then I get home and, since they aren’t going to go moldy or go off their best in the immediate future, stash them away somewhere in a dark, lonely cupboard. This does mean though that I end up having quite a few ingredients in the store cupboard and when the time does come for them to be used, I’m already prepared.<br />
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<div style="text-align: left;">
<a href="http://3.bp.blogspot.com/-DJjGzaxawU8/UQUyc_g50RI/AAAAAAAAAD4/YyclzMn5f1A/s1600/_1030077.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em;"><img alt="Coconut cake" border="0" height="614" src="http://3.bp.blogspot.com/-DJjGzaxawU8/UQUyc_g50RI/AAAAAAAAAD4/YyclzMn5f1A/s640/_1030077.jpg" title="" width="640" /></a></div>
Although some people use coconut on a regular basis, aside from the occasional coconut macaroon, I rarely use it, so it seemed quite a novelty to use coconut cream, milk and desiccated coconut in one dessert – in fact I went quite coconutty (sorry) for it. Coconut’s sweet nutty flavor can be quite subtle and I debated whether to fill the cake with a lime curd or soak the sponge in a rum syrup but I’ve decided to let the coconut speak for itself simply. <br />
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<a href="http://4.bp.blogspot.com/-Pvd3Kx-DM0k/UQUydnJ-nWI/AAAAAAAAAEI/MxpBJZUvmd8/s1600/_1030153.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em;"><img alt="Coconut cake" border="0" height="574" src="http://4.bp.blogspot.com/-Pvd3Kx-DM0k/UQUydnJ-nWI/AAAAAAAAAEI/MxpBJZUvmd8/s640/_1030153.jpg" title="" width="640" /></a></div>
<br />
<a name='more'></a> Makes one, 8 inch cake<br />
<br />
Ingredients:<br />
Coconut cake -<br />
200 ml coconut milk<br />
75g desicated coconut<br />
250g unsalted butter<br />
250g caster sugar<br />
3 eggs<br />
250g self-rising flour<br />
<br />
Coconut butter cream -<br />
135g granulated sugar<br />
1 tablespoons water<br />
3 egg whites<br />
375g butter, softened and cut into small cubes.<br />
2 teaspoons coconut extract<br />
100 ml coconut cream<br />
150g white chocolate.<br />
<br />
Method:<br />
1. For the cake, bring the coconut milk to a boil (or to the point when it begins to bubble volcanically) then pour over the desicated coconut and leave to steep, leaving to cool to room temperature - it should absorb most of the coconut milk.<br />
<br />
2. Cream together the butter and sugar until light and fluffy, then beat in the egg whites a little at a time until all combined (if it curdles don't worry to much about it).<br />
<br />
3. Whisk in the coconut mixture then sift and fold in the flour.<br />
<br />
4. Preheat the oven to 180C. Divide the mixture between 3 parchment lined and greased 8 inch cake tins. Bake for 30 minutes or until the cakes spring back when pressed lightly.<br />
<br />
5. For the buttercream, bring the sugar and water to a boil, cook until the sugar reaches 118C (soft-ball stage). When the sugar reaches 90C, start whisking the egg whites then once the sugar reaches 118C, pour the syrup onto the egg whites. Continue whisking the meringue until it reaches room temperature and is cool to the touch - it should be stiff and glossy. Beat in the butter into the meringue a piece at a time, it may curdle at one point but keep on whisking and it should come together nicely. Finally whisk in the coconut extract.<br />
<br />
6. Chop the white chocolate. In a bain marie, heat the chocolate and coconut cream until the chocolate is smooth and has completely melted. Leave the chocolate mixture to cool then beat into the buttercrean.<br />
<br />
7. To assemble, fill the cake layers with the buttercream then spread the sides with the remaining buttercream. Serve.Cardamom fighttp://www.blogger.com/profile/12891665877894353261noreply@blogger.com0tag:blogger.com,1999:blog-7174912233408853625.post-20214168896971719152013-01-20T12:14:00.004-08:002013-01-20T12:22:26.361-08:00Lemon curd and a sourdough bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-kP1iwjRg8Bk/UPxJSqbEOFI/AAAAAAAAACo/DEmZtzj9P0I/s1600/_10208892.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Lemon curd and a sourdough bread" border="0" height="480" src="http://1.bp.blogspot.com/-kP1iwjRg8Bk/UPxJSqbEOFI/AAAAAAAAACo/DEmZtzj9P0I/s640/_10208892.jpg" title="" width="640" /></a></div>
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In the middle of winter, a bowl of sunny lemons bring a certain, zest (to use a pun) to the kitchen: I might even have them just to look at on a gloomy day. By the end, the kitchen smells like a Sicilian lemon grove and my hands are tenderly stinging from the lemon’s sharply acidic juice.<br />
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I always have some lemons in the kitchen, and use them in almost everything; curd is one of the few times where they stand on their own. The key to a good curd is in the zest, from where the more delicate and fragrant lemon flavor comes from, rather than the harsher acidity of the juice. Use a sharp grater (which unfortunately I myself don’t have, resulting in a pathetic struggle with my blunt utensil to remove that elusive zest), taking care to only take the thin, yellow zest off the lemon, avoiding the bitter pith beneath.<br />
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Aside from the obvious slathering on toast and spooning directly from the jar, try it as a base for tarts, topped with fresh fruits and berries, folded into softly whipped cream for a quick mouse or stir it into some milk or cream to a pourable consistency and churn into a tangy lemon ice cream.<br />
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I’ve included a recipe for bread, since (in my mind at least) there is nothing -almost, as satisfying in having both homemade bread and curd for breakfast. The recipe works for either sourdough (as I’ve used) or the more conventional baker’s yeast. If you haven’t yet started a sourdough starter, I highly recommend doing so. I haven’t included a tutorial here as there are lots of really good tutorials that others have written, a quick <a href="http://www.google.com/search?q=sourdough+starter+tutorial" target="_blank">Google </a>will uncover many. At its most basic though, all it involves is stirring together some flour and water and giving it some time for the naturally present yeast and bacteria to ferment it. Then once started, it is just a case of getting into the rhythm of sourdough breads: don’t expect it to double in size in an hour or two, rather let it rise slowly - looking around the 4 hour mark instead. Sourdough or not, the smell of bread baking in the oven is one not easily beaten.<br />
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<br /><br />
<a name='more'></a>Makes 1 small jar of lemon curd<br />
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Ingredients:<br />
Juice and zest of 2 lemons<br />
50g sugar (or less depending on how tart you like it)<br />
75g butter<br />
2 eggs<br />
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Method:<br />
1. Mix together the zest and juice of the lemons, butter and sugar. Heat on a bain-marie until the butter melts and sugar dissolves.<br />
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2. Add the eggs and stir until the mixture cooks and becomes thick and custard-like. Pour into sterilized jars and store in the fridge.<br />
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Makes 2 baguettes or 1 small loaf<br />
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Ingredients:<br />
For the sourdough sponge -<br />
50g sourdough starter (100% hydration)<br />
25g water<br />
25g bread flour<br />
OR<br />
For the baker's yeast sponge -<br />
75g bread flour<br />
75 ml water<br />
7g (1 sachet dried yeast)<br />
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For the bread:<br />
the sponge<br />
400 ml water<br />
650g bread flour<br />
10g salt<br />
1 tablespoon oil<br />
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Method:<br />
1. Mix together all the ingredients for either the sourdough or baker's yeast sponge and leave to ferment overnight or a minimum of 6 hours.<br />
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2. The next day mix together all the ingredients for the bread to form a dough. Knead until the dough feels elastic and forms a 'window pane' when stretched. Leave to double in size (although if using a sourdough <br />
<br />
it might only rise to 1 1/2 times it's size after several hours which is fine).<br />
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3. Shape the dough into baguettes (<a href="http://www.thekitchn.com/how-to-shape-a-baguette-loaf-110505" target="_blank">tutorial here</a>) - mine ended up more like cibatas, working lightly to preserve the bubbles of air (to make a large, irregularly holed bread) and again leave to rise until doubled.<br />
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4. Once risen bake in an oven preheated to 225C with a tray of water on the oven floor to create a steamy environment. Bake the bread for minutes, removing the tray of water after 20 minutes.Cardamom fighttp://www.blogger.com/profile/12891665877894353261noreply@blogger.com0tag:blogger.com,1999:blog-7174912233408853625.post-73683435824231455142013-01-13T05:13:00.000-08:002013-01-13T05:16:39.198-08:00Forced rhubarb and custard tartIn the grim, monotonous depths of winter, bright, shockingly pink forced rhubarb comes as quite a relief. Its sharp, bright flavors come as a welcome respite from all the stodgy gluttony of the festive season. Its sharp flavor works well with other zingy ingredients such as orange, and ginger, but also with more mellow, floral and spicy ingredients such as vanilla, cardamom and strawberry.<br />
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Forced rhubarb can be fairly expensive and so its precious stems are perhaps best enjoyed simply stewed along with a little sugar and just the scantest dribble of water, served with thick Greek yoghurt. After photographing, I had a 1 stick of rhubarb left, and to <strike>lazy</strike> tired to make anything with simply dipped it into a bag of sugar and ate like a possibly-slightly healthier sherbet sweet. Rhubarb's also work wonderfully with more savory ingredients, particularly with mackerel, where rhubarb's sharp flavor cuts through the oily mackerel.<br />
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For the tart I wanted to show off the rhubarb, so it is simply baked with some orange and ginger, (which is delicious eaten as is), to top the custard. The tart shell recipe here is really more like a shortbread, and so needs careful handling and chilling to keep it from disintegrating in your hands while rolling.<br />
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Makes 1 30cm long rectangular tart<br />
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Ingredients:<br />
Pâte sucrée -<br />
200g flour<br />
125g butter<br />
50g icing sugar<br />
1 egg yolk<br />
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Pastry cream -<br />
250 ml milk<br />
Zest of an orange<br />
3 egg yolks<br />
25g sugar<br />
15g flour<br />
10g corn flour<br />
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Baked rhubarb-<br />
4 stems of rhubarb<br />
Juice of an orange<br />
A small knob of ginger, roughly grated<br />
50g golden caster sugar<br />
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Method:<br />
1. For the pastry, rub together the flour, sugar and butter until the mixture resembles bread crumbs. <br />
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Add the egg yolk and work lightly to form into a ball. Wrap the pastry in cling film and chill for an hour.<br />
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2. Roll the pastry out into a 30 cm long rectangular tart tin. Chill for a further 30 minutes.<br />
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3. While the pastry chills, make the pastry cream. Bring the milk and orange zest to the boil (be careful not to let it boil over). Whisk together the egg yolks, sugar and flours then pour over the milk, whisking constantly. Return the mixture to the pan and cook until thickened (it will become very thick). Strain into a bowl and leave to cool.<br />
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4. Prick the pastry and blind bake (line the tart shell with parchment paper and fill with baking beans) in an oven preheated to 190C for 15 minutes, then remove the baking beans and paper and bake for a further 5 minutes or until golden brown.<br />
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5. For the roasted rhubarb, chop the rhubarb in1/2 inch batons and place in a baking tray. Pour the orange juice over the rhubarb and sprinkle on the ginger and sugar. Bake in an oven preheated to 150C for 30 minutes.<br />
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6. To assemble the tart, pipe the pastry cream into the tart shell then arrange the rhubarb on top.<br />
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Cardamom fighttp://www.blogger.com/profile/12891665877894353261noreply@blogger.com0tag:blogger.com,1999:blog-7174912233408853625.post-23310546792631952682013-01-06T12:03:00.000-08:002013-01-13T05:14:14.144-08:00Apple, honey and almond frangipane tart<div class="separator" style="clear: both; text-align: center;">
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Winter is the season for baking; on those grim days when there is a constant drizzle of rain and the clouds hang low in the sky, producing a myriad of cakes and pastries never seems so . Baking can also capture the flavors of the season too: warm pies, dense, steaming puddings and spicy fruit cakes all seem perfectly suited to the weather now, and are even better with a generous slug of custard. Here, nutty marzipan
scented frangipane, sweet honey and warm apples combine for a wonderful
tart. Use a good, floral runny honey for this, I used orange blossom,
but I think clover would be really good too
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Ingredients:</div>
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Pastry -</div>
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200g plain/all-purpose flour</div>
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125g butter</div>
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50g icing/confectioners sugar</div>
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1 egg, beaten</div>
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Honey, almond frangipane -</div>
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100g butter</div>
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50g runny honey</div>
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50g sugar</div>
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2 eggs</div>
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100g ground almonds</div>
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1 tablespoon plain/all-purpose flour</div>
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4 large apples</div>
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Runny honey</div>
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Method:</div>
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1.rub together the butter, sugar and flour until it resolves fine bread crumbs. Add beaten egg and knead lightly until it comes together. Chill for 30 minute.</div>
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2. While the pastry chills make the frangipane. Cream together the butter, honey and sugar. Add the beaten egg then fold in the almonds and flour.</div>
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3. Roll out the pastry to the thickness of about 3mm and put into a greased 9 inch tart tin. Prick with a fork and chill for a further 30 minutes.</div>
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4. Preheat the oven to 190C. Blind bake the tart shell (covering the pastry in parchment paper and filling with baking beans or rice) for 15 minutes. Then remove the paper and baking beans and bake for a further 5 minutes. Leave to cool.</div>
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5. Peel the apples and cut into thin slices.</div>
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6. Preheat the oven to 180C. Spread the frangipane on the pastry shell and arrange the apple slices.</div>
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7. Bake the tart for 45 or until golden brown all over. While still warm, brush on some honey over the tart and serve.</div>
Cardamom fighttp://www.blogger.com/profile/12891665877894353261noreply@blogger.com0tag:blogger.com,1999:blog-7174912233408853625.post-48515826946551980102013-01-06T10:30:00.000-08:002013-01-20T12:22:54.206-08:00Challah<br />
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<a href="http://4.bp.blogspot.com/-4vFxWfidVgQ/UOnBcXCEyYI/AAAAAAAAAA4/wMwKi0613dU/s1600/P1010573.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Challah" border="0" height="640" src="http://4.bp.blogspot.com/-4vFxWfidVgQ/UOnBcXCEyYI/AAAAAAAAAA4/wMwKi0613dU/s640/P1010573.JPG" title="" width="640" /></a><br />
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Challah is a soft, fluffy braided bread enriched with with eggs and olive oil. It has a soft, moist texture that is just slightly sweet, owing to the sugar in the recipe. Its deep, golden braids and burgeoning white interior really catch the eye on the table. I chose to do a 3 strand challah (which I struggled enough with) but you could do 4, 5, 6 - I've even heard of <a href="http://www.blackwidowbakery.com/demo/12braid/index.html" target="_blank">12</a> strands- depending on your proficiency.<br />
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<a name='more'></a><a href="http://3.bp.blogspot.com/-xx_-QVYMKT4/UOnAFCT3HWI/AAAAAAAAAAU/8nboJn7K-Dg/s1600/P10106122.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Challah" border="0" height="640" src="http://3.bp.blogspot.com/-xx_-QVYMKT4/UOnAFCT3HWI/AAAAAAAAAAU/8nboJn7K-Dg/s640/P10106122.jpg" title="" width="640" /></a><br />
Makes 1 large challah bread<br />
Adapted from "<a href="http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688" target="_blank">The Bread Baker's Apprentice</a>' by <i>Peter Reinhart</i><br />
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Ingredients:<br />
510g strong white bread flour<br />
5g dried yeast (8g if using fresh)<br />
30g caster sugar<br />
1 tsp salt<br />
2 eggs<br />
2 egg yolks (ideally reserve the whites for egg wash)<br />
3 tablespoons olive oil (non virgin)<br />
525 ml milk (or substitute for water)<br />
Poppy seeds for sprinkling(optional)<br />
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Method:<br />
1. In a bowl, stir together the flour, yeast, sugar and salt.<br />
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2. In a separate bowl whisk together the whole eggs and egg yolks, oil and milk. Form a well in the flour and pour in the egg mixture. Mix to form a dough. Knead the dough until it feels elastic and can pass a 'window pane' when stretched.<br />
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3. Leave the dough to rise in an oiled bowl until doubled - about an 1 hour. Degas the dough and leave to rise until doubled again.<br />
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4. Once doubled, degas the dough and turn it out. Divide into 3 pieces then leave for 10 minutes to rest the gluten.<br />
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5. Grease the work surface liberally to avoid sticking. Roll the 3 pieces of dough into (around) 40 cm 'baguette' shapes aiming for them to be a roughly equal size.<br />
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6. Put the 3 strands/'baguettes' parallel to each other and the ends facing you. Number the strands 1, 2 and 3 starting from your left (ie so that 2 is in the middle and 3 on the right).<br />
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7. Starting at half-way along the dough strands and working towards you, take <b>3 over 2</b> then <b>1 over 2</b>. Repeat until you reach the end of the the half of the loaf facing you. Pinch the ends together to seal.<br />
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8. Rotate the loaf 180° so that the unbraided half is facing towards you.<br />
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9. Now take <b>3 under 2 </b>then <b>1 under 2</b>. Repeat until the loaf is braided and again, pinch the end to seal.<br />
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10. Transfer the challah carefully to a greased, parchment/baking paper lined tray and leave to rise until doubled - about an hour.<br />
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11. Preheat the oven to 175C. Brush the challah with the left over egg white and sprinkle with poppy seeds.<br />
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12. Bake for 40 minutes, covering the dough with foil half-way through baking if the challah is getting too dark. Leave to cool and enjoy.<br />
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<br />Cardamom fighttp://www.blogger.com/profile/12891665877894353261noreply@blogger.com0