What do you like with your nutella?
Showing posts with label "Blog Event". Show all posts
Showing posts with label "Blog Event". Show all posts
Saturday, 6 February 2010
Nutella Day... late
Yesterday was World Nutella Day..... I didn't get to make anything Nutella based but did today instead. A simple one, nutella and pancakes....
What do you like with your nutella?
What do you like with your nutella?
Monday, 28 December 2009
Daring Bakers 21: Gingerbread House
I'm late..... again.... with my Daring Bakers post for this month, but I only just got it finished. This month the challenge was a Christmassy one in that we had to make a Gingerbread House!
I have to admit I had a few problems with this one. There were two different recipes to work from for this, I thought I'd save reading any further and just do the first one, but ended in disaster for me because the dough ended up way too dry and I still had more flour to add! I asked my fellow DBers for advice and was told to add a little milk or water until it comes together so I gave it a go but it just didn't want to mix, I ended up with firm clumps swimming in milk, so that was off to the bin. I read on and tried out the second recipe which worked much better this time, but did need extra water to bring it together too, but not much and I think it turned out well in the end.....
... I'm rather proud of my little piece of architecture, but to be honest not sure a Wicked Witch would feel safe living in it.
PS I halved this recipe to make a smaller house, I also only used half the dough on the house and made gingerbread "cookies" with the rest.
Scandinavian Gingerbread (Pepparkakstuga)
Recipe
from The Great Scandinavian Baking Book by Beatrice Ojakangas
1 cup butter, room temperature [226g]
1 cup brown sugar, well packed [220g]
2 tablespoons cinnamon
4 teaspoons ground ginger
3 teaspoons ground cloves
2 teaspoons baking soda
½ cup boiling water
5 cups all-purpose flour [875g]
1. In a large bowl, cream the butter and sugar until blended. Add the cinnamon, ginger and cloves. Mix the baking soda with the boiling water and add to the dough along with the flour. Mix to make a stiff dough. If necessary add more water, a tablespoon at a time. Chill 2 hours or overnight.
2. Cut patterns for the house, making patterns for the roof, front walls, gabled walls, chimney and door out of cardboard.
3. Roll the dough out on a large, ungreased baking sheet and place the patterns on the dough. Mark off the various pieces with a knife, but leave the pieces in place.
4. [I rolled out the dough on a floured bench, roughly 1/8 inch thick (which allows for fact that the dough puffs a little when baked), cut required shapes and transferred these to the baking sheet. Any scraps I saved and rerolled at the end.]
5. Preheat the oven to 375'F (190'C). Bake for 12 to 15 minutes until the cookie dough feels firm. After baking, again place the pattern on top of the gingerbread and trim the shapes, cutting the edges with a straight-edged knife. Leave to cool on the baking sheet.
Simple Syrup: I skipped this part and glued it all together using the icing
2 cups (400g) sugar
Place in a small saucepan and heat until just boiling and the sugar dissolves. Dredge or brush the edges of the pieces to glue them together. If the syrup crystallizes, remake it.
Royal Icing:
1 large egg white
3 cups (330g) powdered sugar
1 teaspoon white vinegar
1 teaspoon almond extract
Beat all ingredients until smooth, adding the powdered sugar gradually to get the desired consistency. Pipe on pieces and allow to dry before assembling. If you aren't using it all at once you can keep it in a small bowl, loosely covered with a damp towel for a few hours until ready to use. You may have to beat it slightly to get it an even consistency if the top sets up a bit. Piped on the house, this will set up hard over time.
The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.
I have to admit I had a few problems with this one. There were two different recipes to work from for this, I thought I'd save reading any further and just do the first one, but ended in disaster for me because the dough ended up way too dry and I still had more flour to add! I asked my fellow DBers for advice and was told to add a little milk or water until it comes together so I gave it a go but it just didn't want to mix, I ended up with firm clumps swimming in milk, so that was off to the bin. I read on and tried out the second recipe which worked much better this time, but did need extra water to bring it together too, but not much and I think it turned out well in the end.....
... I'm rather proud of my little piece of architecture, but to be honest not sure a Wicked Witch would feel safe living in it.
PS I halved this recipe to make a smaller house, I also only used half the dough on the house and made gingerbread "cookies" with the rest.
Scandinavian Gingerbread (Pepparkakstuga)
Recipe
from The Great Scandinavian Baking Book by Beatrice Ojakangas
1 cup butter, room temperature [226g]
1 cup brown sugar, well packed [220g]
2 tablespoons cinnamon
4 teaspoons ground ginger
3 teaspoons ground cloves
2 teaspoons baking soda
½ cup boiling water
5 cups all-purpose flour [875g]
1. In a large bowl, cream the butter and sugar until blended. Add the cinnamon, ginger and cloves. Mix the baking soda with the boiling water and add to the dough along with the flour. Mix to make a stiff dough. If necessary add more water, a tablespoon at a time. Chill 2 hours or overnight.
2. Cut patterns for the house, making patterns for the roof, front walls, gabled walls, chimney and door out of cardboard.
3. Roll the dough out on a large, ungreased baking sheet and place the patterns on the dough. Mark off the various pieces with a knife, but leave the pieces in place.
4. [I rolled out the dough on a floured bench, roughly 1/8 inch thick (which allows for fact that the dough puffs a little when baked), cut required shapes and transferred these to the baking sheet. Any scraps I saved and rerolled at the end.]
5. Preheat the oven to 375'F (190'C). Bake for 12 to 15 minutes until the cookie dough feels firm. After baking, again place the pattern on top of the gingerbread and trim the shapes, cutting the edges with a straight-edged knife. Leave to cool on the baking sheet.
Simple Syrup: I skipped this part and glued it all together using the icing
2 cups (400g) sugar
Place in a small saucepan and heat until just boiling and the sugar dissolves. Dredge or brush the edges of the pieces to glue them together. If the syrup crystallizes, remake it.
Royal Icing:
1 large egg white
3 cups (330g) powdered sugar
1 teaspoon white vinegar
1 teaspoon almond extract
Beat all ingredients until smooth, adding the powdered sugar gradually to get the desired consistency. Pipe on pieces and allow to dry before assembling. If you aren't using it all at once you can keep it in a small bowl, loosely covered with a damp towel for a few hours until ready to use. You may have to beat it slightly to get it an even consistency if the top sets up a bit. Piped on the house, this will set up hard over time.
The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.
Sunday, 6 December 2009
Daring Bakers 20: Cannoli
Wow, it's been a while since I blogged, and a little over the due date for this DB entry but things have been rather busy blah de blah... but I'm here now with the latest Daring Bakers recipe - cannolis! The problem with my cannolis is that I don't have cannoli tubes so I ended up doing flat versions which turned out to be quite puffy....
..... but very tasty layered with whipped cream mixed with sliced strawberries, chopped pecan nuts and chocolate chips
The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.
CANNOLI SHELLS
Ingredients
2 cups (250 grams/16 ounces) all-purpose flour
2 tablespoons(28 grams/1 ounce) sugar
1 teaspoon (5 grams/0.06 ounces) unsweetened baking cocoa powder
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1/2 teaspoon (approx. 3 grams/0.11 ounces) salt
3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil
1 teaspoon (5 grams/0.18 ounces) white wine vinegar
Approximately 1/2 cup (approx. 59 grams/approx. 4 fluid ounces/approx. 125 ml) sweet Marsala or any white or red wine you have on hand
1 large egg, separated (you will need the egg white but not the yolk)
Vegetable or any neutral oil for frying – about 2 quarts (8 cups/approx. 2 litres)
1/2 cup (approx. 62 grams/2 ounces) toasted, chopped pistachio nuts, mini chocolate chips/grated chocolate and/or candied or plain zests, fruits etc.. for garnish
Confectioners' sugar
Note - If you want a chocolate cannoli dough, substitute a few tablespoons of the flour (about 25%) with a few tablespoons of dark, unsweetened cocoa powder (Dutch process) and a little more wine until you have a workable dough (Thanks to Audax).
DIRECTIONS FOR SHELLS:
1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.
2 Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.
3 Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, oiled..lol). Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.
4. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.
5. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.
8. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.
9. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.
Cannoli shell preparation, cutting out the dough circles, sealing the dough around the form, frying the shells, finished shells ready to fill
For stacked cannoli:
1. Heat 2-inches of oil in a saucepan or deep sauté pan, to 350-375°F (176 - 190 °C).
2. Cut out desired shapes with cutters or a sharp knife. Deep fry until golden brown and blistered on each side, about 1 – 2 minutes. Remove from oil with wire skimmer or large slotted spoon, then place on paper towels or bags until dry and grease free. If they balloon up in the hot oil, dock them lightly prior to frying. Place on cooling rack until ready to stack with filling.
..... but very tasty layered with whipped cream mixed with sliced strawberries, chopped pecan nuts and chocolate chips
The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.
CANNOLI SHELLS
Ingredients
2 cups (250 grams/16 ounces) all-purpose flour
2 tablespoons(28 grams/1 ounce) sugar
1 teaspoon (5 grams/0.06 ounces) unsweetened baking cocoa powder
1/2 teaspoon (1.15 grams/0.04 ounces) ground cinnamon
1/2 teaspoon (approx. 3 grams/0.11 ounces) salt
3 tablespoons (42 grams/1.5 ounces) vegetable or olive oil
1 teaspoon (5 grams/0.18 ounces) white wine vinegar
Approximately 1/2 cup (approx. 59 grams/approx. 4 fluid ounces/approx. 125 ml) sweet Marsala or any white or red wine you have on hand
1 large egg, separated (you will need the egg white but not the yolk)
Vegetable or any neutral oil for frying – about 2 quarts (8 cups/approx. 2 litres)
1/2 cup (approx. 62 grams/2 ounces) toasted, chopped pistachio nuts, mini chocolate chips/grated chocolate and/or candied or plain zests, fruits etc.. for garnish
Confectioners' sugar
Note - If you want a chocolate cannoli dough, substitute a few tablespoons of the flour (about 25%) with a few tablespoons of dark, unsweetened cocoa powder (Dutch process) and a little more wine until you have a workable dough (Thanks to Audax).
DIRECTIONS FOR SHELLS:
1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.
2 Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.
3 Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, oiled..lol). Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.
4. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.
5. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.
8. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.
9. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.
Cannoli shell preparation, cutting out the dough circles, sealing the dough around the form, frying the shells, finished shells ready to fill
For stacked cannoli:
1. Heat 2-inches of oil in a saucepan or deep sauté pan, to 350-375°F (176 - 190 °C).
2. Cut out desired shapes with cutters or a sharp knife. Deep fry until golden brown and blistered on each side, about 1 – 2 minutes. Remove from oil with wire skimmer or large slotted spoon, then place on paper towels or bags until dry and grease free. If they balloon up in the hot oil, dock them lightly prior to frying. Place on cooling rack until ready to stack with filling.
Saturday, 29 August 2009
Daring Bakers 17:Dobos Torte
The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.
This was an exciting challenge and a delicious one too. I made this and took it to youth group, which resulted in a request for me to make it again for someone's birthday cake!!!!
So, what is the Dobos Torta (or Torte)?
The Dobos Torta is a five-layer sponge cake, filled with a rich chocolate buttercream and topped with thin wedges of caramel. (You may come across recipes which have anywhere between six and 12 layers of cake; there are numerous family variations!) It was invented in 1885 by József C. Dobos, a Hungarian baker, and it rapidly became famous throughout Europe for both its extraordinary taste and its keeping properties. The recipe was a secret until Dobos retired in 1906 and gave the recipe to the Budapest Confectioners' and Gingerbread Makers' Chamber of Industry, providing that every member of the chamber can use it freely.
Equipment
2 baking sheets
9” (23cm) springform tin and 8” cake tin, for templates
mixing bowls (1 medium, 1 large)
a sieve
a double boiler (a large saucepan plus a large heat-proof mixing bowl which fits snugly over the top of the pan)
a small saucepan
a whisk (you could use a balloon whisk for the entire cake, but an electric hand whisk or stand mixer will make life much easier)
metal offset spatula
sharp knife
a 7 1/2” cardboard cake round, or just build cake on the base of a sprinfrom tin.
piping bag and tip, optional
Prep times
Sponge layers 20 mins prep, 40 mins cooking total if baking each layer individually.
Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 minutes after this to beat and divide.
Caramel layer: 10-15 minutes.
Assembly of whole cake: 20 minutes
Finishing touches
a 7” cardboard round
12 whole hazelnuts, peeled and toasted (optional)
½ cup (50g) peeled and finely chopped hazelnuts (optional)
Sponge cake layers
6 large eggs, separated, at room temperature
1 1/3 cups (162g) confectioner's (icing) sugar, divided
1 teaspoon (5ml) vanilla extract
1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
pinch of salt
Directions for the sponge layers:
NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.
1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).
2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.)
3.Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)
4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.
5.Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)
Chocolate Buttercream
4 large eggs, at room temperature
1 cup (200g) caster (ultrafine or superfine white) sugar
4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.
Directions for the chocolate buttercream:
NB. This can be prepared in advance and kept chilled until required.
1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.
3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.
4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.
5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.
Caramel topping
1 cup (200g) caster (superfine or ultrafine white) sugar
12 tablespoons (180 ml) water
8 teaspoons (40 ml) lemon juice
1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)
Directions for the caramel topping:
1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.
2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.
3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn't just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.
Assembling the Dobos
1.Divide the buttercream into six equal parts.
2.Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.
3.Optional: press the finely chopped hazelnuts onto the sides of the cake.
4.Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.
Storage
If you do decide to chill it, then I would advise also using a glass dome if you have done. I should also note that the cake will cut more cleanly when chilled.
This was an exciting challenge and a delicious one too. I made this and took it to youth group, which resulted in a request for me to make it again for someone's birthday cake!!!!
So, what is the Dobos Torta (or Torte)?
The Dobos Torta is a five-layer sponge cake, filled with a rich chocolate buttercream and topped with thin wedges of caramel. (You may come across recipes which have anywhere between six and 12 layers of cake; there are numerous family variations!) It was invented in 1885 by József C. Dobos, a Hungarian baker, and it rapidly became famous throughout Europe for both its extraordinary taste and its keeping properties. The recipe was a secret until Dobos retired in 1906 and gave the recipe to the Budapest Confectioners' and Gingerbread Makers' Chamber of Industry, providing that every member of the chamber can use it freely.
Equipment
2 baking sheets
9” (23cm) springform tin and 8” cake tin, for templates
mixing bowls (1 medium, 1 large)
a sieve
a double boiler (a large saucepan plus a large heat-proof mixing bowl which fits snugly over the top of the pan)
a small saucepan
a whisk (you could use a balloon whisk for the entire cake, but an electric hand whisk or stand mixer will make life much easier)
metal offset spatula
sharp knife
a 7 1/2” cardboard cake round, or just build cake on the base of a sprinfrom tin.
piping bag and tip, optional
Prep times
Sponge layers 20 mins prep, 40 mins cooking total if baking each layer individually.
Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 minutes after this to beat and divide.
Caramel layer: 10-15 minutes.
Assembly of whole cake: 20 minutes
Finishing touches
a 7” cardboard round
12 whole hazelnuts, peeled and toasted (optional)
½ cup (50g) peeled and finely chopped hazelnuts (optional)
Sponge cake layers
6 large eggs, separated, at room temperature
1 1/3 cups (162g) confectioner's (icing) sugar, divided
1 teaspoon (5ml) vanilla extract
1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
pinch of salt
Directions for the sponge layers:
NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.
1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).
2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.)
3.Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)
4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.
5.Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)
Chocolate Buttercream
4 large eggs, at room temperature
1 cup (200g) caster (ultrafine or superfine white) sugar
4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.
Directions for the chocolate buttercream:
NB. This can be prepared in advance and kept chilled until required.
1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.
3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.
4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.
5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.
Caramel topping
1 cup (200g) caster (superfine or ultrafine white) sugar
12 tablespoons (180 ml) water
8 teaspoons (40 ml) lemon juice
1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)
Directions for the caramel topping:
1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.
2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.
3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn't just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.
Assembling the Dobos
1.Divide the buttercream into six equal parts.
2.Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.
3.Optional: press the finely chopped hazelnuts onto the sides of the cake.
4.Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.
Storage
If you do decide to chill it, then I would advise also using a glass dome if you have done. I should also note that the cake will cut more cleanly when chilled.
Saturday, 27 June 2009
Daring Bakers 16: Bakewell Tart
The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.
Yum yum yum yum yummmmmmmmmm this was a delicious challenge! I love bakewell tart but never made one so I was rather excited. However I had a problem and do most months with the challenge because there's usually an element of "play with the flavours" and in the past I just ended up going with the flavours in the original recipe but I wanted to do something different this time so I went and stood in the jams and conserves for at least half an hour taking in all the various types and struggling to decide which one to get. 'Strawberry..... Lemon...... Blackberry..... Plum..... Raspberry...... Orange...... Rhubarb...... Apricot, mmmmm yes apricot, and I could throw in some peaches, ooooh yes, let's do that!' So it became a Peach and Apricot Bakewell Tart!
I had another problem though. I put it in to bake I went upstairs to make some phone calls and took my egg timer with me but forgot to go take the tart out of the oven when the buzzer went during my phone call so when I did go down it ended up looking like this.....
.... oops. So I ended up carving the carcinogen off....
..... and tucking in!
A yummy tart/pudding. I'm sure I'll do this again.
Peach and Apricot Bakewell Tart
Sweet shortcrust pastry
Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film
225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional) (I used vanilla extract)
15-30ml (1-2 Tbsp) cold water
Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.
Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.
Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes (leave no longer than one day)
Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.
Frangipane
Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula
125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract (I used vanilla extract)
125g (4.5oz) ground almonds (I used 100g)
30g (1oz) all purpose flour (I used 55g)
Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy.
Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine.
After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.
Assembling the tart
One quantity sweet shortcrust pastry
Bench flour
250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability
One quantity frangipane
One handful blanched, flaked almonds (I left this out)
Preheat oven to 200C/400F.
Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base (I added a layer of peach slices over the top of my apricot jam layer)
Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.
The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.
When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.
Yum yum yum yum yummmmmmmmmm this was a delicious challenge! I love bakewell tart but never made one so I was rather excited. However I had a problem and do most months with the challenge because there's usually an element of "play with the flavours" and in the past I just ended up going with the flavours in the original recipe but I wanted to do something different this time so I went and stood in the jams and conserves for at least half an hour taking in all the various types and struggling to decide which one to get. 'Strawberry..... Lemon...... Blackberry..... Plum..... Raspberry...... Orange...... Rhubarb...... Apricot, mmmmm yes apricot, and I could throw in some peaches, ooooh yes, let's do that!' So it became a Peach and Apricot Bakewell Tart!
I had another problem though. I put it in to bake I went upstairs to make some phone calls and took my egg timer with me but forgot to go take the tart out of the oven when the buzzer went during my phone call so when I did go down it ended up looking like this.....
.... oops. So I ended up carving the carcinogen off....
..... and tucking in!
A yummy tart/pudding. I'm sure I'll do this again.
Peach and Apricot Bakewell Tart
Sweet shortcrust pastry
Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film
225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional) (I used vanilla extract)
15-30ml (1-2 Tbsp) cold water
Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.
Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.
Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes (leave no longer than one day)
Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.
Frangipane
Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula
125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract (I used vanilla extract)
125g (4.5oz) ground almonds (I used 100g)
30g (1oz) all purpose flour (I used 55g)
Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy.
Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine.
After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.
Assembling the tart
One quantity sweet shortcrust pastry
Bench flour
250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability
One quantity frangipane
One handful blanched, flaked almonds (I left this out)
Preheat oven to 200C/400F.
Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base (I added a layer of peach slices over the top of my apricot jam layer)
Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.
The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.
When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.
Friday, 29 May 2009
Daring Cooks 1: Ricotta Gnocchi
Drumroll......... "Presenting the first ever Daring Cooks Challenge.............. Ricotta Gnocchi!!!!!"
Yes I'm like 2 weeks late posting this but life took over then sickness did so I'm only getting to post this now.
Ricotta Gnocchi
Ingredients
For the gnocchi:
1 pound (454 grams/16 ounces) fresh ricotta (2 cups)
2 large cold eggs, lightly beaten
1 tablespoon (1/2 ounce) unsalted butter
2 or 3 fresh sage leaves, or a few pinches of freshly grated nutmeg, or a few pinches of chopped lemon zest (all optional)
½ ounce Parmigiano-Reggiano, grated (about ¼ cup very lightly packed)
about ¼ teaspoon salt (a little more if using kosher salt)
all-purpose flour for forming the gnocchi
For the gnocchi sauce:
8 tablespoons (227 grams/1/4 pound/4 ounces) butter, sliced
2 teaspoons water
Recipe
Step 1 (the day before you make the gnocchi): Preparing the ricotta.
If the ricotta is too wet, your gnocchi will not form properly. In her cookbook, Judy Rodgers recommends checking the ricotta’s wetness. To test the ricotta, take a teaspoon or so and place it on a paper towel. If you notice a very large ring of dampness forming around the ricotta after a minute or so, then the ricotta is too wet. To remove some of the moisture, line a sieve with cheesecloth or paper towels and place the ricotta in the sieve. Cover it and let it drain for at least 8 hours and up to 24 hours in the refrigerator. Alternatively, you can wrap the ricotta carefully in cheesecloth (2 layers) and suspend it in your refrigerator for 8 to 24 hours with a bowl underneath to catch the water that’s released. Either way, it’s recommended that you do this step the day before you plan on making the gnocchi.
Step 2 (the day you plan on eating the gnocchi): Making the gnocchi dough.
To make great gnocchi, the ricotta has to be fairly smooth. Place the drained ricotta in a large bowl and mash it as best as you can with a rubber spatula or a large spoon (it’s best to use a utensil with some flexibility here). As you mash the ricotta, if you noticed that you can still see curds, then press the ricotta through a strainer to smooth it out as much as possible.
Add the lightly beaten eggs to the mashed ricotta.
Melt the tablespoon of butter. As it melts, add in the sage if you’re using it. If not, just melt the butter and add it to the ricotta mixture.
Add in any flavouring that you’re using (i.e., nutmeg, lemon zest, etc.). If you’re not using any particular flavouring, that’s fine.
Add the Parmigiano-Reggiano and the salt.
Beat all the ingredients together very well. You should end up with a soft and fluffy batter with no streaks (everything should be mixed in very well).
Step 3: Forming the gnocchi.
Fill a small pot with water and bring to a boil. When it boils, salt the water generously and keep it at a simmer. You will use this water to test the first gnocchi that you make to ensure that it holds together and that your gnocchi batter isn’t too damp.
In a large, shallow baking dish or on a sheet pan, make a bed of all-purpose flour that’s ½ an inch deep.
With a spatula, scrape the ricotta mixture away from the sides of the bowl and form a large mass in the centre of your bowl.
Using a tablespoon, scoop up about 2 to 3 teaspoons of batter and then holding the spoon at an angle, use your finger tip to gently push the ball of dough from the spoon into the bed of flour.
At this point you can either shake the dish or pan gently to ensure that the flour covers the gnocchi or use your fingers to very gently dust the gnocchi with flour. Gently pick up the gnocchi and cradle it in your hand rolling it to form it in an oval as best as you can, at no point should you squeeze it. What you’re looking for is an oval lump of sorts that’s dusted in flour and plump.
Gently place your gnocchi in the simmering water. It will sink and then bob to the top. From the time that it bobs to the surface, you want to cook the gnocchi until it’s just firm. This could take 3 to 5 minutes.
If your gnocchi begins to fall apart, this means that the ricotta cheese was probably still too wet. You can remedy this by beating a teaspoon of egg white into your gnocchi batter. If your gnocchi batter was fluffy but the sample comes out heavy, add a teaspoon of beaten egg to the batter and beat that in. Test a second gnocchi to ensure success.
Form the rest of your gnocchi. You can put 4 to 6 gnocchi in the bed of flour at a time. But don’t overcrowd your bed of flour or you may damage your gnocchi as you coat them.
Have a sheet pan ready to rest the formed gnocchi on. Line the sheet pan with wax or parchment paper and dust it with flour.
You can cook the gnocchi right away, however, Judy Rodgers recommends storing them in the refrigerator for an hour prior to cooking to allow them to firm up.
Step 4: Cooking the gnocchi.
Have a large skillet ready to go. Place the butter and water for the sauce in the skillet and set aside.
In the largest pan or pot that you have (make sure it’s wide), bring at least 2 quarts of water to a boil (you can use as much as 3 quarts of water if your pot permits). You need a wide pot or pan so that your gnocchi won’t bump into each other and damage each other.
Once the water is boiling, salt it generously.
Drop the gnocchi into the water one by one. Once they float to the top, cook them for 3 to 5 minutes (as in the case with the test gnocchi).
When the gnocchi float to the top, you can start your sauce while you wait for them to finish cooking.
Place the skillet over medium heat and melt the butter. Swirl it gently a few times as it melts. As soon as it melts and is incorporated with the water, turn off the heat. Your gnocchi should be cooked by now.
With a slotted spoon, remove the gnocchi from the boiling water and gently drop into the butter sauce. Carefully roll in the sauce until coated. Serve immediately.
Yes I'm like 2 weeks late posting this but life took over then sickness did so I'm only getting to post this now.
Ricotta Gnocchi
Ingredients
For the gnocchi:
1 pound (454 grams/16 ounces) fresh ricotta (2 cups)
2 large cold eggs, lightly beaten
1 tablespoon (1/2 ounce) unsalted butter
2 or 3 fresh sage leaves, or a few pinches of freshly grated nutmeg, or a few pinches of chopped lemon zest (all optional)
½ ounce Parmigiano-Reggiano, grated (about ¼ cup very lightly packed)
about ¼ teaspoon salt (a little more if using kosher salt)
all-purpose flour for forming the gnocchi
For the gnocchi sauce:
8 tablespoons (227 grams/1/4 pound/4 ounces) butter, sliced
2 teaspoons water
Recipe
Step 1 (the day before you make the gnocchi): Preparing the ricotta.
If the ricotta is too wet, your gnocchi will not form properly. In her cookbook, Judy Rodgers recommends checking the ricotta’s wetness. To test the ricotta, take a teaspoon or so and place it on a paper towel. If you notice a very large ring of dampness forming around the ricotta after a minute or so, then the ricotta is too wet. To remove some of the moisture, line a sieve with cheesecloth or paper towels and place the ricotta in the sieve. Cover it and let it drain for at least 8 hours and up to 24 hours in the refrigerator. Alternatively, you can wrap the ricotta carefully in cheesecloth (2 layers) and suspend it in your refrigerator for 8 to 24 hours with a bowl underneath to catch the water that’s released. Either way, it’s recommended that you do this step the day before you plan on making the gnocchi.
Step 2 (the day you plan on eating the gnocchi): Making the gnocchi dough.
To make great gnocchi, the ricotta has to be fairly smooth. Place the drained ricotta in a large bowl and mash it as best as you can with a rubber spatula or a large spoon (it’s best to use a utensil with some flexibility here). As you mash the ricotta, if you noticed that you can still see curds, then press the ricotta through a strainer to smooth it out as much as possible.
Add the lightly beaten eggs to the mashed ricotta.
Melt the tablespoon of butter. As it melts, add in the sage if you’re using it. If not, just melt the butter and add it to the ricotta mixture.
Add in any flavouring that you’re using (i.e., nutmeg, lemon zest, etc.). If you’re not using any particular flavouring, that’s fine.
Add the Parmigiano-Reggiano and the salt.
Beat all the ingredients together very well. You should end up with a soft and fluffy batter with no streaks (everything should be mixed in very well).
Step 3: Forming the gnocchi.
Fill a small pot with water and bring to a boil. When it boils, salt the water generously and keep it at a simmer. You will use this water to test the first gnocchi that you make to ensure that it holds together and that your gnocchi batter isn’t too damp.
In a large, shallow baking dish or on a sheet pan, make a bed of all-purpose flour that’s ½ an inch deep.
With a spatula, scrape the ricotta mixture away from the sides of the bowl and form a large mass in the centre of your bowl.
Using a tablespoon, scoop up about 2 to 3 teaspoons of batter and then holding the spoon at an angle, use your finger tip to gently push the ball of dough from the spoon into the bed of flour.
At this point you can either shake the dish or pan gently to ensure that the flour covers the gnocchi or use your fingers to very gently dust the gnocchi with flour. Gently pick up the gnocchi and cradle it in your hand rolling it to form it in an oval as best as you can, at no point should you squeeze it. What you’re looking for is an oval lump of sorts that’s dusted in flour and plump.
Gently place your gnocchi in the simmering water. It will sink and then bob to the top. From the time that it bobs to the surface, you want to cook the gnocchi until it’s just firm. This could take 3 to 5 minutes.
If your gnocchi begins to fall apart, this means that the ricotta cheese was probably still too wet. You can remedy this by beating a teaspoon of egg white into your gnocchi batter. If your gnocchi batter was fluffy but the sample comes out heavy, add a teaspoon of beaten egg to the batter and beat that in. Test a second gnocchi to ensure success.
Form the rest of your gnocchi. You can put 4 to 6 gnocchi in the bed of flour at a time. But don’t overcrowd your bed of flour or you may damage your gnocchi as you coat them.
Have a sheet pan ready to rest the formed gnocchi on. Line the sheet pan with wax or parchment paper and dust it with flour.
You can cook the gnocchi right away, however, Judy Rodgers recommends storing them in the refrigerator for an hour prior to cooking to allow them to firm up.
Step 4: Cooking the gnocchi.
Have a large skillet ready to go. Place the butter and water for the sauce in the skillet and set aside.
In the largest pan or pot that you have (make sure it’s wide), bring at least 2 quarts of water to a boil (you can use as much as 3 quarts of water if your pot permits). You need a wide pot or pan so that your gnocchi won’t bump into each other and damage each other.
Once the water is boiling, salt it generously.
Drop the gnocchi into the water one by one. Once they float to the top, cook them for 3 to 5 minutes (as in the case with the test gnocchi).
When the gnocchi float to the top, you can start your sauce while you wait for them to finish cooking.
Place the skillet over medium heat and melt the butter. Swirl it gently a few times as it melts. As soon as it melts and is incorporated with the water, turn off the heat. Your gnocchi should be cooked by now.
With a slotted spoon, remove the gnocchi from the boiling water and gently drop into the butter sauce. Carefully roll in the sauce until coated. Serve immediately.
Thursday, 28 May 2009
Taste and Create: Orange Cake
I'm slightly late in posting this (and like a million other things!!!!!!!) but life has been rather busy the last few months and I've not had time for blogging, but have been baking and cooking when I get the chance.
So this is my post for this month's Taste and Create hosted this month by Min and Shell at The Bad Girls' Kitchen.
I was paired with Tasty Treats by Poornima - a blog I hadn't come across and one I enjoyed having a sift through deciding what to make. I love orange flavours at the minute and I love baking so I had to make this....
Orange Cake
Source: Tasty Treats
Ingredients
1 cup sugar
4 eggs
3/4 cup oil
1/4 cup orange juice
1 tsp lemon juice
1/2 tsp orange essence (you could add a few drops more according to your taste)
a little orange colour
1 1/2 cups all purpose flour
1 tsp baking powder
Candied orange peel
Chopped mixed nuts for topping
Orange Flavoured Chocolate shavings (My addition to the recipe(
Recipe
Grease and line a9"x5" loaf tin bundt tin.
Preheat the oven to 350F/ 180C.
Sieve the flour and baking powder together and keep aside.
Beat the eggs and sugar together in a for 5mins on high.
Add the oil, orange and lemon juice, essence and colour and beat for about 2mins till well combined.
Add the flour mixture and beat on low speed just until combined.
Spread the chocolate shavings and some candied peel around the tin
Pour the batter into the prepared pan.
Bake for 25mins or til done.
Unmould and cool on a wire rack.
So this is my post for this month's Taste and Create hosted this month by Min and Shell at The Bad Girls' Kitchen.
I was paired with Tasty Treats by Poornima - a blog I hadn't come across and one I enjoyed having a sift through deciding what to make. I love orange flavours at the minute and I love baking so I had to make this....
Orange Cake
Source: Tasty Treats
Ingredients
1 cup sugar
4 eggs
3/4 cup oil
1/4 cup orange juice
1 tsp lemon juice
1/2 tsp orange essence (you could add a few drops more according to your taste)
a little orange colour
1 1/2 cups all purpose flour
1 tsp baking powder
Candied orange peel
Orange Flavoured Chocolate shavings (My addition to the recipe(
Recipe
Grease and line a
Preheat the oven to 350F/ 180C.
Sieve the flour and baking powder together and keep aside.
Beat the eggs and sugar together in a for 5mins on high.
Add the oil, orange and lemon juice, essence and colour and beat for about 2mins till well combined.
Add the flour mixture and beat on low speed just until combined.
Spread the chocolate shavings and some candied peel around the tin
Pour the batter into the prepared pan.
Bake for 25mins or til done.
Unmould and cool on a wire rack.
Thursday, 30 April 2009
Daring Bakers 15: Abbey's Infamous Cheesecake
The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.
I'm a little late posting this despite having made the challenge the day after it was announced! I need to get more organised.
When I read that this month's challenge was to be baked cheesecake I have to admit I was a little sad - I'm not a big fan of baked cheesecake. However I was excited by the ability to use whatever flavours etc you wanted, I had been in the mood for some banoffee at the time and thought why not combine the 2? so I did.
I looked back to the caramel cake recipe the Daring Bakers made a while ago and made the caramel syrup. I added some of this to the cheesecake batter and poured a little layer between the biscuit base and the cheesecake. After it had all been baked I topped with some dulce de leche, sliced banana and pecans.
I just made a third of this recipe because it would only have been me eating and I didn't want to turn into a banoffee cheesecake myself so I divided it all out into 3 ramekins to make baby cheesecakes.
The Daring Bakers recipe went as follows:
Abbey's Infamous Cheesecake
Ingredients
crust:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract
cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake
Recipe
1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.
2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.
3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.
4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.
Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil "casserole" shaped pans from the grocery store. They're 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.
Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!
Don't forget to check out the new Daring Kitchen website
I'm a little late posting this despite having made the challenge the day after it was announced! I need to get more organised.
When I read that this month's challenge was to be baked cheesecake I have to admit I was a little sad - I'm not a big fan of baked cheesecake. However I was excited by the ability to use whatever flavours etc you wanted, I had been in the mood for some banoffee at the time and thought why not combine the 2? so I did.
I looked back to the caramel cake recipe the Daring Bakers made a while ago and made the caramel syrup. I added some of this to the cheesecake batter and poured a little layer between the biscuit base and the cheesecake. After it had all been baked I topped with some dulce de leche, sliced banana and pecans.
I just made a third of this recipe because it would only have been me eating and I didn't want to turn into a banoffee cheesecake myself so I divided it all out into 3 ramekins to make baby cheesecakes.
The Daring Bakers recipe went as follows:
Abbey's Infamous Cheesecake
Ingredients
crust:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract
cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake
Recipe
1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.
2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.
3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.
4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.
Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil "casserole" shaped pans from the grocery store. They're 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.
Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!
Don't forget to check out the new Daring Kitchen website
Friday, 24 April 2009
Taste and Create: Twice the Spice Chicken
I owe you all a big apology. I haven't been blogging the last fortnight because I've been a little distracted with work and by our second anniversary celebrations!
About a month ago Rob and I decided to plan surprises for each other to celebrate so on Sunday when I got home from work, Rob told me to pack my bags and surprised me with a trip to Paris for a couple of days!
I'm surprising Rob tomorrow, but it won't be anywhere near as exciting as Paris!!!!
For now though I'm cutting it tight on posting this month's Taste and Create entry. I was paired with In the Garden of Eatin' - a fun food blog filled with recipes for every day healthy cooking on a budget.
I decided to make twice the spice chicken. A quick tasty dinner for sure!
Twice the Spice Chicken
Source: In the Garden of Eatin'
Ingredients
1.5 lbs Chicken (I used diced chicken breast)
1/3 cup Canola Oil (I used rapeseed oil)
1/2 Tbsp Chili Powder
1/4 Tbsp Onion Powder
1/4 Tbsp Season Salt
Spicy Garlic Wing Sauce (I've never heard of this before, so used Jerk/BBQ sauce)
Recipe
1. Heat grill pan (or normal pan) to medium high heat.
2. In a large bowl combine oil, chili powder, onion powder and season salt (this is your first spicy layer). Toss chicken to coat.
3. Transfer chicken to the grill pan and cook through.
4. When the chicken is done cooking stir in the sauce and cook for 2-3 minutes.
About a month ago Rob and I decided to plan surprises for each other to celebrate so on Sunday when I got home from work, Rob told me to pack my bags and surprised me with a trip to Paris for a couple of days!
I'm surprising Rob tomorrow, but it won't be anywhere near as exciting as Paris!!!!
For now though I'm cutting it tight on posting this month's Taste and Create entry. I was paired with In the Garden of Eatin' - a fun food blog filled with recipes for every day healthy cooking on a budget.
I decided to make twice the spice chicken. A quick tasty dinner for sure!
Twice the Spice Chicken
Source: In the Garden of Eatin'
Ingredients
1.5 lbs Chicken (I used diced chicken breast)
1/3 cup Canola Oil (I used rapeseed oil)
1/2 Tbsp Chili Powder
1/4 Tbsp Onion Powder
1/4 Tbsp Season Salt
Spicy Garlic Wing Sauce (I've never heard of this before, so used Jerk/BBQ sauce)
Recipe
1. Heat grill pan (or normal pan) to medium high heat.
2. In a large bowl combine oil, chili powder, onion powder and season salt (this is your first spicy layer). Toss chicken to coat.
3. Transfer chicken to the grill pan and cook through.
4. When the chicken is done cooking stir in the sauce and cook for 2-3 minutes.
Tuesday, 31 March 2009
Taste and Create: Rainbow Cake
It's Taste and Create time again. This month I was paired up with Tara from Eat, Be and See who is a woman after my own heart being a Harry Potter Fan and by having this cake on her blog that I have made for this month.
Rainbow Cake!!!! Check out Tara's (on her funky Harry Potter plate -
How could you not be excited by that?
So the recipe calls for a box of cake mix. I haven't used cake mix in ages and ages so I'm in the shop trying to figure out what might be best and I forget that plan when I spot that the Barbie cupcake mix includes pink frosting and a strawberry decorating tube so just have to buy that!!!!! It makes 12 small cupcakes worth of batter but that's fine because it'll only be me eating this cake anyways.
I loved this challenge, the smells of the cake mix reminded me of birthday parties when I was little and the white icing mix turning pink entertained me
Rainbow Cake
Source: Eat, Be and See
Ingredients
1 box of Green's Barbie cupcake mix
A mix of food colourings
Recipe
1. Make up cake mix according to packet instructions and split into 6.
2. Mix in the colourings to the 6 cake mixes.
3. Pour the batter into the centre of your greased cake tin one colour at a time.
4. Bake according to packet instructions - however mine had to bake a little longer because I obviously didn't make the Barbie cupcakes.
A slightly thin cake but good seeing as only I will be eating it.
5. Make icing according to packet instructions.
6. Decorate cake.
7. Slice in and taste the rainbow.
Rainbow Cake!!!! Check out Tara's (on her funky Harry Potter plate -
How could you not be excited by that?
So the recipe calls for a box of cake mix. I haven't used cake mix in ages and ages so I'm in the shop trying to figure out what might be best and I forget that plan when I spot that the Barbie cupcake mix includes pink frosting and a strawberry decorating tube so just have to buy that!!!!! It makes 12 small cupcakes worth of batter but that's fine because it'll only be me eating this cake anyways.
I loved this challenge, the smells of the cake mix reminded me of birthday parties when I was little and the white icing mix turning pink entertained me
Rainbow Cake
Source: Eat, Be and See
Ingredients
1 box of Green's Barbie cupcake mix
A mix of food colourings
Recipe
1. Make up cake mix according to packet instructions and split into 6.
2. Mix in the colourings to the 6 cake mixes.
3. Pour the batter into the centre of your greased cake tin one colour at a time.
4. Bake according to packet instructions - however mine had to bake a little longer because I obviously didn't make the Barbie cupcakes.
A slightly thin cake but good seeing as only I will be eating it.
5. Make icing according to packet instructions.
6. Decorate cake.
7. Slice in and taste the rainbow.
Sunday, 29 March 2009
Daring Bakers 14: Lasagne of Emilia Romagna
The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.
There's big news in the world of the Daring Bakers.
1. There is a brand spanking new website up and running - The Daring Kitchen is a fab new resource for people who take up the challenges or not, there's a great forum there with plenty of people ready to advise and generally just gossip the world of food, some great history on how the Daring Bakers came to be and has grown and details on DB in the press.
2. As well as this new site and forum there are new icons and "superheroes"
How cool are they, huh?
3. Finally, there is a brand new food event starting next month - the Daring Cooks! I've signed up to see how it goes but I'm excited for the first challenge. Each month the DB challenge is announced on the 1st and the DC challenges will be announced on the 17th of each month so the post dates are spread a little through the month.
Right, so on with this month's write up.
I was excited about this month's challenge because I've made lasagne before but never with pasta I've made myself. I was also excited because I've wanted to try making my own pasta for ages so this was perfect.
Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
(Serves 8 to 10 as a first course, 6 to 8 as a main dish)
Preparation Time: 15 minutes to assemble and 40 minutes cooking time
10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows)
1 recipe Bechamel Sauce (recipe follows)
1 recipe Country Style Ragu (recipe follows)
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano (I used cheddar instead - I just love it in lasagne)
Ragu
I used my own recipe for the ragu, it went as follows.
oil
1 onion, finely sliced
3 garlic cloves, skinned and minced
500g mince beef
1 tsp oregano
1 tsp basil
2 x 400ml tins of chopped plum tomatoes
worcestershire sauce
salt
pepper
bay leaf
- Heat the some oil in a saucepan and cook the onion and garlic for 4-5 minutes until softened
- Add the mince beef and cook through
- Stir through the basil and oregano and add the tomatoes, along with a few splashes of worcestershire sauce, some salt and pepper and the bay leaf.
- Leave to simmer for 15-20 minutes
Spinach Pasta
Preparation: 45 minutes
2 jumbo eggs (2 ounces/60g or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)
Mixing the dough:
- Mound the flour in the center of your work surface and make a well in the middle.
- Add the eggs and spinach.
- Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid.
- As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.
Kneading:
- With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy.
- Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour.
- Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.
Stretching and Thinning:
- If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped.
- Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn.
- As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.
- Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.
- Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!
- Dry the pasta at room temperature by draping over a cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops and store in a sealed container or bag.
Bechamel Sauce
Preparation Time: 15 minutes
4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2&2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste
- Using a medium-sized saucepan, melt the butter over low to medium heat.
- Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes.
- Whisk in the milk a little at a time and keep the mixture smooth.
- Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens.
- Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.
Assembly
Assembling the Ingredients:
- Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand.
- Have a large perforated skimmer and a large bowl of cold water next to the stove.
- Spread a double thickness of paper towels over a large counter space.
- Preheat the oven to 350˚F (180˚C).
- Oil or butter a 3 quart (approx 3 litre) shallow baking dish.
Cooking the Pasta:
- Bring the salted water to a boil.
- Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary.
- The pasta will continue cooking during baking, so make sure it is only barely tender.
- Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking.
- When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.
Assembling the Lasagne:
- Spread a thin layer of béchamel over the bottom of the baking dish.
- Arrange a layer of about four overlapping sheets of pasta over the béchamel.
- Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu.
- Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese.
- Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.
Baking and Serving the Lasagne:
- Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne.
- Bake 40 minutes, or until almost heated through.
- Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold.
- Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.
There's big news in the world of the Daring Bakers.
1. There is a brand spanking new website up and running - The Daring Kitchen is a fab new resource for people who take up the challenges or not, there's a great forum there with plenty of people ready to advise and generally just gossip the world of food, some great history on how the Daring Bakers came to be and has grown and details on DB in the press.
2. As well as this new site and forum there are new icons and "superheroes"
How cool are they, huh?
3. Finally, there is a brand new food event starting next month - the Daring Cooks! I've signed up to see how it goes but I'm excited for the first challenge. Each month the DB challenge is announced on the 1st and the DC challenges will be announced on the 17th of each month so the post dates are spread a little through the month.
Right, so on with this month's write up.
I was excited about this month's challenge because I've made lasagne before but never with pasta I've made myself. I was also excited because I've wanted to try making my own pasta for ages so this was perfect.
Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
(Serves 8 to 10 as a first course, 6 to 8 as a main dish)
Preparation Time: 15 minutes to assemble and 40 minutes cooking time
10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows)
1 recipe Bechamel Sauce (recipe follows)
1 recipe Country Style Ragu (recipe follows)
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano (I used cheddar instead - I just love it in lasagne)
Ragu
I used my own recipe for the ragu, it went as follows.
oil
1 onion, finely sliced
3 garlic cloves, skinned and minced
500g mince beef
1 tsp oregano
1 tsp basil
2 x 400ml tins of chopped plum tomatoes
worcestershire sauce
salt
pepper
bay leaf
- Heat the some oil in a saucepan and cook the onion and garlic for 4-5 minutes until softened
- Add the mince beef and cook through
- Stir through the basil and oregano and add the tomatoes, along with a few splashes of worcestershire sauce, some salt and pepper and the bay leaf.
- Leave to simmer for 15-20 minutes
Spinach Pasta
Preparation: 45 minutes
2 jumbo eggs (2 ounces/60g or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)
Mixing the dough:
- Mound the flour in the center of your work surface and make a well in the middle.
- Add the eggs and spinach.
- Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid.
- As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.
Kneading:
- With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy.
- Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour.
- Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.
Stretching and Thinning:
- If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped.
- Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn.
- As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.
- Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.
- Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!
- Dry the pasta at room temperature by draping over a cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops and store in a sealed container or bag.
Bechamel Sauce
Preparation Time: 15 minutes
4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2&2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste
- Using a medium-sized saucepan, melt the butter over low to medium heat.
- Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes.
- Whisk in the milk a little at a time and keep the mixture smooth.
- Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens.
- Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.
Assembly
Assembling the Ingredients:
- Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand.
- Have a large perforated skimmer and a large bowl of cold water next to the stove.
- Spread a double thickness of paper towels over a large counter space.
- Preheat the oven to 350˚F (180˚C).
- Oil or butter a 3 quart (approx 3 litre) shallow baking dish.
Cooking the Pasta:
- Bring the salted water to a boil.
- Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary.
- The pasta will continue cooking during baking, so make sure it is only barely tender.
- Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking.
- When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.
Assembling the Lasagne:
- Spread a thin layer of béchamel over the bottom of the baking dish.
- Arrange a layer of about four overlapping sheets of pasta over the béchamel.
- Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu.
- Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese.
- Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.
Baking and Serving the Lasagne:
- Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne.
- Bake 40 minutes, or until almost heated through.
- Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold.
- Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.
Monday, 2 March 2009
Red Velvet Cake
Red Velvet Cake has been one I've read loads about on various blogs and have been meaning to try making for the longest time, so when Sio at Cake Creations and I decided to meet up to bake some stuff together we ended up making the Daring Baker's flourless chocolate cake and this red velvet cake using a recipe on Equal Opportunity Kitchen. Thank you Sio for coming and making this with me. (You can read Sio's write up on the cake here and see some of the step by step pictures too)
This was fun to make but awkward for trying to keep the red food dye off everything - I unfortunately have a red stain on my nice wood chopping board now. We ended up making 3 layers from the huge amount of batter which worked out ok cos there's a huge amount of cream cheese frosting in this one too, however there was a little problem with the frosting in that we added almost triple the icing sugar to thicken it up (probably because the butter was too soft at the start) and it was still rather runny, which ended up making this a self icing cake:
Red Velvet Cake
Source: Equal Opportunity Dinner who sourced it from More From Magnolia by Allysa Torey
Ingredients
1/2 cup butter softened
1 1/2 cups sugar
1 tsp vanilla extract
1 tbsp white vinegar
3 large eggs
1 (1-ounce) bottle liquid red food colouring (tasteless variety)
2 1/2 cups all-purpose flour
2 tbsp unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
Recipe
1. Beat butter at medium speed with stand mixer (paddle attachment) or electric mixer until fluffy.
2. Gradually add sugar, vanilla and vinegar, beating well.
3. Add eggs, 1 at a time beating until blended after each addition.
4. Add food colouring, beating until combined.
5. Combine flour, cocoa, baking soda and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
6. Pour into 2 greased and floured 9 inch round cakepans.
7. Bake at 350F for 20 - 22 minutes or until a toothpick inserted in centre comes out clean. Cool in pans on wire racks for 5 minutes; remove from pans and cool on wire racks.
Cream Cheese Frosting
Ingredients
1 (8 oz) package cream cheese at room temperature
1/2 cup butter, softened
1 (16 oz) package powdered sugar (2 cups) but we used almost 6 cups
1 1/2 tsp vanilla extract (if you want your icing to stay pure white use clear vanilla extract)
1 cup chopped pecans (optional)
Recipe
Beat cream cheese and butter until creamy; gradually add sugar and vanilla, beating well.
Layer the cakes and frosting then cover the tops and sides with frosting and decorate.
This is my entry to Bookmarked Recipes for next Monday's round up. Check out this week's round up now!
Saturday, 28 February 2009
Daring Bakers 13: Flourless Chocolate Cake
The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.
Last February was my first ever Daring Baker challenge - it's been great year and a very challenging year too but it makes me look forward to what's next even more. I was looking forward to making this month's challenge from the moment I first read about it..... I mean who doesn't love chocolate cake????? Well my hubby, but that's not really anything to go by. And ice cream too???? A fantastic challenge.
I've made a similar cake before, Bruce Bogtrotter's Chocolate Cake, which did have a little flour and some sugar in there too and just tasted incredible so remembering my thoughts of this and my youth group's love for that cake I was excited to make this month's challenge.
I set about making the ice cream first and used Dharm's recipe. So tasty and creamy, I love it.
Dharm's Ice Cream Recipe
Classic Vanilla Ice Cream
Preparation Time: 30 minutes
Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)
Ingredients
1 Vanilla Pod (or substitute with vanilla extract)
300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurised and homogenised {as opposed to canned or powdered}). Dharm used whole milk.
4 large egg yolks
75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}
5ml / 1 tsp corn flour {cornstarch}
300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat)
{you can easily increase your cream's fat content by heating 1/4 cup of heavy cream with 3 Tbs of butter until melted - cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed. Raise speed and continue whipping the cream) or use heavy cream the difference will be in the creaminess of the ice cream.
Recipe
1. Using a small knife slit the vanilla pod lengthways. Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse
Lift the vanilla pod up. Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil.
2. Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy. 3. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time
4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.
5. By Hand: Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)
By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)
Earlier this week I had my good friend Sio from Cake Creations round to the house for a bake-a-thon and we made the cake together.
One of the criteria for this month was that we made this with our favourite chocolate. I used Belgian chocolate (about 50% cocoa), which while it isn't my favourite chocolate for everyday consumption, I prefer a chocolate cake to be that taste of somewhere between milk chocolate (about 30% cocoa) and dark chocolate (about 70% cocoa).
Another of the criteria was the option to make it a true Valentino - heart shaped. Thank you Sio for bringing your heart shaped tin. We had enough batter for making the heart shaped cake and a few little round muffin sized ones.
Flourless Chocolate Cake
Preparation Time: 20 minutes
Ingredients
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated
Recipe
1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.
Last February was my first ever Daring Baker challenge - it's been great year and a very challenging year too but it makes me look forward to what's next even more. I was looking forward to making this month's challenge from the moment I first read about it..... I mean who doesn't love chocolate cake????? Well my hubby, but that's not really anything to go by. And ice cream too???? A fantastic challenge.
I've made a similar cake before, Bruce Bogtrotter's Chocolate Cake, which did have a little flour and some sugar in there too and just tasted incredible so remembering my thoughts of this and my youth group's love for that cake I was excited to make this month's challenge.
I set about making the ice cream first and used Dharm's recipe. So tasty and creamy, I love it.
Dharm's Ice Cream Recipe
Classic Vanilla Ice Cream
Preparation Time: 30 minutes
Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)
Ingredients
1 Vanilla Pod (or substitute with vanilla extract)
300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurised and homogenised {as opposed to canned or powdered}). Dharm used whole milk.
4 large egg yolks
75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}
5ml / 1 tsp corn flour {cornstarch}
300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat)
{you can easily increase your cream's fat content by heating 1/4 cup of heavy cream with 3 Tbs of butter until melted - cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed. Raise speed and continue whipping the cream) or use heavy cream the difference will be in the creaminess of the ice cream.
Recipe
1. Using a small knife slit the vanilla pod lengthways. Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse
Lift the vanilla pod up. Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil.
2. Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy. 3. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time
4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.
5. By Hand: Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)
By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)
Earlier this week I had my good friend Sio from Cake Creations round to the house for a bake-a-thon and we made the cake together.
One of the criteria for this month was that we made this with our favourite chocolate. I used Belgian chocolate (about 50% cocoa), which while it isn't my favourite chocolate for everyday consumption, I prefer a chocolate cake to be that taste of somewhere between milk chocolate (about 30% cocoa) and dark chocolate (about 70% cocoa).
Another of the criteria was the option to make it a true Valentino - heart shaped. Thank you Sio for bringing your heart shaped tin. We had enough batter for making the heart shaped cake and a few little round muffin sized ones.
Flourless Chocolate Cake
Preparation Time: 20 minutes
Ingredients
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated
Recipe
1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.
Monday, 23 February 2009
Taste and Create: Caramel Filled Chocolate Cookies
It's that time again - Taste and Create time and this month I was paired with Cooking in an Apron. It was really tricky deciding which recipe to make from this blog because as I went through it I had noticed about a dozen that I'd love to try and a few I think I will after this anyways but I decided to make the caramel filled chocolate cookies mainly because I haven't made cookies in forever!
These were so fun to make and incredibly delicious to eat - especially when they're just out of the oven. Check out that just fresh from the oven gooiness.....
Then the final product with some melted white chocolate drizzled on top....
I love these and having bought way too many rolos I'll just have to make them again - or else just scoff them!
Caramel Filled Chocolate Cookies
Source = Cooking in an Apron
Makes 40-48
Ingredients
2 1/2 cups flour
3/4 cup unsweetened cocoa
1 tsp baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup margarine or butter, softened
2 tsp vanilla
2 eggs
1 cup chopped pecans (I left these out)
40-48 Rolos, unwrapped (from 13-oz. pkg.)
1 Tbsp sugar(Left this out)
4 oz. vanilla-flavored candy coating, if desired I used melted white chocolate
Recipe
1. Preheat oven to 375˚F/190˚C
2. In medium bowl, combine flour, cocoa and baking soda; mix well.
3. In large bowl, combine 1 cup sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. (Stir in 1/2 cup of the pecans.) If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.
4. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely.
(5. In small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets.)
6. Bake for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.
7. Melt candy coating in small bowl in microwave, stirring constantly until smooth. Drizzle over cookies.
These were so fun to make and incredibly delicious to eat - especially when they're just out of the oven. Check out that just fresh from the oven gooiness.....
Then the final product with some melted white chocolate drizzled on top....
I love these and having bought way too many rolos I'll just have to make them again - or else just scoff them!
Caramel Filled Chocolate Cookies
Source = Cooking in an Apron
Makes 40-48
Ingredients
2 1/2 cups flour
3/4 cup unsweetened cocoa
1 tsp baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup margarine or butter, softened
2 tsp vanilla
2 eggs
1 cup chopped pecans (I left these out)
40-48 Rolos, unwrapped (from 13-oz. pkg.)
1 Tbsp sugar(Left this out)
4 oz. vanilla-flavored candy coating, if desired I used melted white chocolate
Recipe
1. Preheat oven to 375˚F/190˚C
2. In medium bowl, combine flour, cocoa and baking soda; mix well.
3. In large bowl, combine 1 cup sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. (Stir in 1/2 cup of the pecans.) If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.
4. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely.
(5. In small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets.)
6. Bake for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.
7. Melt candy coating in small bowl in microwave, stirring constantly until smooth. Drizzle over cookies.
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