tag:blogger.com,1999:blog-292246152024-03-07T09:05:13.423+00:00Orange ThymeSavour.Discover.ShareSneigehttp://www.blogger.com/profile/10264687130922141108noreply@blogger.comBlogger333125tag:blogger.com,1999:blog-29224615.post-81422267741736778602017-04-05T14:55:00.001+01:002020-01-02T19:33:14.612+00:00Tarte à la Mangue et Chocolat - Mango and chocolate tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-MtyOSVBRNmcSMoKVSFvR8RnGJb8cvbJ_hDj_Vr40dv2g-Ctsdk7u2ke_SxNs5r3UlZTnb6AqPsCmICw-EKtfgYTTGTqy8GYgFO3J0iagrsrcP-Zm-Dt0asHogBxVSKUjMLb6aA/s1600/DSC_7175s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-MtyOSVBRNmcSMoKVSFvR8RnGJb8cvbJ_hDj_Vr40dv2g-Ctsdk7u2ke_SxNs5r3UlZTnb6AqPsCmICw-EKtfgYTTGTqy8GYgFO3J0iagrsrcP-Zm-Dt0asHogBxVSKUjMLb6aA/s640/DSC_7175s.jpg" width="456" /></a></div>
<br />
<br />
Sometimes the best recipes turn out to be the simplest ones. This is one of those recipes - few ingredients, no faffing about or complicated use of equipment and/or mixing bowls.<br />
<br />
Actually this is a version of the pear and chocolate tarte so you can at any time replace the mangoes with pears.<br />
<br />
The base recipe is a simple shortcrust case filled with creme au chocolat and finished with ripe aromatic fruits, mango or pears. I love it best with dark chocolate as the slight bitterness of the dark chocolate stand nicely against the sweetness of the ripe fruit.<br />
<br />
The recipe is extremely simple and straightforward and this was a nice mother's day treat as well.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWf9nT2VWfWt7o2_cABZTqvDzhn7URpZUHiFx6mbtbZG7osCksTidSSZI5L8zcGYFi_9FUQMFW6dXn6bSzY74_LlkYpu8_pm092oPTE7E21ng9GlwdXoh6n7x5Zn8LmSIcwZyTtQ/s1600/DSC_7124s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWf9nT2VWfWt7o2_cABZTqvDzhn7URpZUHiFx6mbtbZG7osCksTidSSZI5L8zcGYFi_9FUQMFW6dXn6bSzY74_LlkYpu8_pm092oPTE7E21ng9GlwdXoh6n7x5Zn8LmSIcwZyTtQ/s640/DSC_7124s.jpg" width="451" /></a></div>
<br />
<div style="text-align: center;">
<i><span style="font-size: x-large;">Tarte à la Mangue et Chocolat</span></i></div>
<span style="font-size: large;"><i><b><br /></b></i></span>
<br />
<div style="text-align: center;">
<span style="font-size: large;"><i>Recipe: </i></span></div>
<div style="text-align: center;">
<br /></div>
(fills a pastry case of 20 cm)<br />
<br />
1 Shortcrust case or rolled shortcrust pastry - bake according to instructions<br />
<br />
for the Creme au Chocolat:<br />
<br />
1 whole egg<br />
1 egg yolk<br />
100 g sugar<br />
300 ml single cream<br />
200 g dark chocolate<br />
1 tsp vanilla<br />
2 ripe mangoes<br />
<br />
<div>
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXm78PwxBHM01LuO20WSyeMCUgeCu_Oth972uBU4nnEj1uFTdz1oMt0JVzv2ERmMYJarZ24nD2ewOSH633J_Klpk12rwki78FNhyaO6Xf0HbvRqZaHzUx8EwnvRle7Oritfah4ww/s1600/DSC_7146s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXm78PwxBHM01LuO20WSyeMCUgeCu_Oth972uBU4nnEj1uFTdz1oMt0JVzv2ERmMYJarZ24nD2ewOSH633J_Klpk12rwki78FNhyaO6Xf0HbvRqZaHzUx8EwnvRle7Oritfah4ww/s640/DSC_7146s.jpg" width="456" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div style="text-align: center;">
<span style="font-size: large;"><i>Method: </i></span></div>
<div style="text-align: center;">
<br /></div>
If you bake the pastry case, first do that because it will need time to cool down well after.<br />
<br />
Start making the chocolate ganache.<br />
Heat the single cream over low heat for 5-6 minutes. Do not let boil. Remove from heat and add the chocolate separated into equal blocks.<br />
Mix with a spatula until the chocolate is incorporated. Set aside for 5-10 minutes to cool down. In another bowl mix the sugar and eggs until smooth and add to the chocolate ganache, mixing well.<br />
<br />
Fill the cooled down pastry case with the chocolate ganache.<br />
<br />
Cut spirals out of the mangoes and arrange in the ganache like a flower.<br />
<br />
Bake in the oven at 180 degrees C (fan 160 C) for about 30 minutes until the ganache has set.<br />
<br />
Let it cool down well and even refrigerate before serving.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJd3EAilN6lHuAd_vJX3UB1dpiBNx7pDb5ph2T9c868nvBrL8pHsLsPuKLv2mpOcyxazPfW36BBEH8uhC51pkiEXTfCL8ONdONAOwrPii8B0k-8JxF0HInxTx045DCjALQvlWbjg/s1600/DSC_7177s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJd3EAilN6lHuAd_vJX3UB1dpiBNx7pDb5ph2T9c868nvBrL8pHsLsPuKLv2mpOcyxazPfW36BBEH8uhC51pkiEXTfCL8ONdONAOwrPii8B0k-8JxF0HInxTx045DCjALQvlWbjg/s640/DSC_7177s.jpg" width="432" /></a></div>
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
You can as well use pears for that instead of mango.<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRu-lrKUE4N5-YB9Vi7wk3bt3dHZwVwc3Bos1Ros7qFo15KBw0SsPbs8CS07XxLacIrB78WCuI2BQC6ChTfYwNxbmPyZ8wolbuD1vB6KxnDEmzfE0kCAUmZTN_OrVf0oLJM6tZNw/s1600/DSC_7062s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRu-lrKUE4N5-YB9Vi7wk3bt3dHZwVwc3Bos1Ros7qFo15KBw0SsPbs8CS07XxLacIrB78WCuI2BQC6ChTfYwNxbmPyZ8wolbuD1vB6KxnDEmzfE0kCAUmZTN_OrVf0oLJM6tZNw/s640/DSC_7062s.jpg" width="456" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB2h8idRPniDahkurFaxmRy0Y3CjwanztPnMTqfK5skYvMJY_UcYJ62b3JmD9Qnm2xan_ADdLs7_Fk_WFQzk-kJv6SScf_DgmGANEp03UEHaXKEmJi_t1MiRv9mNQACj-dGlFdrA/s1600/DSC_7040s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB2h8idRPniDahkurFaxmRy0Y3CjwanztPnMTqfK5skYvMJY_UcYJ62b3JmD9Qnm2xan_ADdLs7_Fk_WFQzk-kJv6SScf_DgmGANEp03UEHaXKEmJi_t1MiRv9mNQACj-dGlFdrA/s640/DSC_7040s.jpg" width="454" /></a></div>
<br />
<br />
<br />
<br />
<br />Sneigehttp://www.blogger.com/profile/10264687130922141108noreply@blogger.com0tag:blogger.com,1999:blog-29224615.post-10768110574100312242017-02-07T00:23:00.003+00:002017-02-07T00:23:43.173+00:00Mushroom and Spinach Mini Philo Quiches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTaPVbbYzCTMUCL2saED1kabvGpgpXkq9gzP2uAlc0Zm4TC4-kxpkZZs8mH6V1V1X13tIuatXvyS7xYjEaSRPIMrSI2ZtEG6cAcaX-_eKhOcwh70E-oY7Bf8eRa1jZL_FYELPl7A/s1600/DSC_7101s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTaPVbbYzCTMUCL2saED1kabvGpgpXkq9gzP2uAlc0Zm4TC4-kxpkZZs8mH6V1V1X13tIuatXvyS7xYjEaSRPIMrSI2ZtEG6cAcaX-_eKhOcwh70E-oY7Bf8eRa1jZL_FYELPl7A/s1600/DSC_7101s.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
You can tell that philo is a big thing in our household. We tend to always have a pack in the freezer for emergency cravings, sweet or savoury.<br />
<br />
The other day I saw a post by world renowned vegetarian and fusion master Ottolenghi ( who has several restaurants in London) about his Test Kitchen developing a spinach philo quiche and the idea was so genius, I had to try it, so I put it at the back of my mind, waiting for the right moment.<br />
This weekend some other ideas stacked and I knew I will bake mini quiche-style pastries in a muffin pan.<br />
The filling had to be mushrooms and feta with a handful of fresh baby spinach.<br />
Let's just say that the result was worthy of being saved for posterity.<br />
Quite easy and fast too.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_KZG9Fe1LyGVNFi8uQnQ5JP5BqGwoDoz7RwbRWK3RtRau9JYflKRD7_yH5ZE905Sn_WJjmMVPjeqDg6__52GcQTrAI3aWZBkJHNEZ8Z4wX0Gqb04kMKeiGYxAmP1HziT8fVXDg/s1600/DSC_7076s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw_KZG9Fe1LyGVNFi8uQnQ5JP5BqGwoDoz7RwbRWK3RtRau9JYflKRD7_yH5ZE905Sn_WJjmMVPjeqDg6__52GcQTrAI3aWZBkJHNEZ8Z4wX0Gqb04kMKeiGYxAmP1HziT8fVXDg/s1600/DSC_7076s.jpg" /></a></div>
<br />
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Mushrooms, Spinach and Feta Mini Filo Quiches</span></div>
<br />
<div style="text-align: center;">
<i>Makes 12</i></div>
<div style="text-align: center;">
<i>(time: approx 1 h, including 40 minutes baking and 15 minutes sauteeing)</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;">Products:</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
150 g mushrooms</div>
<div style="text-align: center;">
100 g fresh spinach leaves</div>
<div style="text-align: center;">
50 g butter</div>
<div style="text-align: center;">
ground black pepper</div>
<div style="text-align: center;">
salt</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
100 g Feta cheese</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
2 large eggs</div>
<div style="text-align: center;">
300 ml single cream</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
250 g filo leaves</div>
<div style="text-align: center;">
vegetable oil or butter</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;">Method:</span></div>
<br />
<br />
Sautee the butter, chopped mushrooms until golden. Add the spinach leaves and sautee for another 3-4 minutes.<br />
Remove from heat and let cool down a bit. Add the feta and set aside.<br />
In the meantime prepare the filo baskets for the filling.<br />
<br />
Cut the filo sheets into square pieces enough to cover the bottom and sides of the cupcake tin and oil between them. Butter or oil carefully each each muffin mould and place 5-6 leaves one over the other around it so it stands like a muffin case.<br />
Bake in 200 C oven for 15 minutes.<br />
Take out and spoon the filling in each mould.<br />
<br />
In a separate bowl beat the eggs with the single cream and spoon over the mini quiches.<br />
<br />
Return to the oven and bake for another 25 minutes.<br />
<br />
<br />
Let them cool, remove from the tin and when completely cooled down store in an airtight container in the fridge for up to 3 days.<br />
<br />
However, the mini quiches are great serving both hot and cold.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAs2HU7Qk1kDh_x2TtMOz0nRVlp4_QcI4XPSurckHytze2WVANwDVo3yCdCFQOzXx1NCzwncZi_CbMP3cyAWn9ymJ4WXB1Abddc-Y3GuvFvfIUVnCy1IcEbq8eqaqVtle3GN2FlQ/s1600/DSC_7079s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAs2HU7Qk1kDh_x2TtMOz0nRVlp4_QcI4XPSurckHytze2WVANwDVo3yCdCFQOzXx1NCzwncZi_CbMP3cyAWn9ymJ4WXB1Abddc-Y3GuvFvfIUVnCy1IcEbq8eqaqVtle3GN2FlQ/s1600/DSC_7079s.jpg" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />Sneigehttp://www.blogger.com/profile/10264687130922141108noreply@blogger.com0tag:blogger.com,1999:blog-29224615.post-7536851466169787212017-01-03T14:22:00.004+00:002017-01-03T14:25:04.017+00:00Bulgarian Milk Phyllo Pie<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-70_7W19lAA-pqFupmH51O6g1LGXxH0CARuEi8Nt6tsBByGkLdjW0RGdTKG4WyYrn9iSlDv3nu-YgQSaFQM_uqYWCuMMRUMJBbTdft1BbLK1ETzkH_gtEdvqeN_1Nysz8Ty-UXA/s1600/DSC_6909s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-70_7W19lAA-pqFupmH51O6g1LGXxH0CARuEi8Nt6tsBByGkLdjW0RGdTKG4WyYrn9iSlDv3nu-YgQSaFQM_uqYWCuMMRUMJBbTdft1BbLK1ETzkH_gtEdvqeN_1Nysz8Ty-UXA/s640/DSC_6909s.jpg" width="456" /></a><br />
<br />
<br />
Every New Year's Eve a big question is raised in my family - what kind of pie with lucky charms shall we make. The pie with lucky charms is a traditional Bulgarian custom on that day. It is usually savoury but can also be sweet (with pumpkin) and has lucky charms for the upcoming year in it that each of the family gets first thing in the New Year.<br />
<br />
However, in today's diet the whole concept of a pie as additional, kind of a side food, to the rest of the abundant menu, is a bit out of place. That's why it is always a big question in what form this pie can be made part of the menu of the night and the whole preparation of it doesn't look like a waste of efforts.<br />
Luckily phyllo sheets are very versatile - you can bake in a whole pan and they cut into desired shapes, you can bake them individually in a muffin tin in pretty flower shapes, or you can of course fold them or roll them individually and make even more shapes.<br />
<br />
While the phyllo sheets determine the texture, but the filling is the most important part as it determines the taste. And the filling can be savoury, gravitating towards feta cheese plain or with leeks, green onions and herbs, with pickled or fresh cabbage, with meat, or sweet, including apples, carrots, squash , raisins, nuts etc. So it's a tough decision to make.<br />
<br />
This year however, I was keen on revisiting a childhood classic, which is a Bulgarian milk phyllo pie.<br />
It is kind of similar to the Greek Galaktoboureko (which basically means pie with milk), and is sometimes translated as custard pie, but the difference is that the Bulgarian version doesn't use any flour or semolina in the filling.<br />
The filling is made out of milk, eggs and sugar, similar to creme caramel and is then poured over the baked filo sheets.<br />
To enhance the taste I put cinnamon and a pinch of powdered cardamon with a dash of rose water and vanilla.<br />
<br />
The result was such a success (not that we've ever doubted it), even the kids loved it (which doesn't happen often and usually involves tricky negotiation techniques and bargaining).<br />
So, I just have to share this recipe!<br />
<br />
The very good part of this, taste aside, is how fast this pie is made - 5 minutes for the first stage, bake, 3 minutes for the second stage, bake again. Et voila! A whole pie with under 10 minutes of preparation. And with litterally one bowl to wash up. Clean!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwy5ke_7op6x8hHsCE9yLF1LlA429D6rY4tKpIQ4FQvIfZUnXG2wQjynfPIZDXMYwvDhDI3ROYnDqACOQX8guY8kWz6ArstlRGk3ZySexbOsw51CkIso6_tBgFOPO8BEZElXdBlQ/s1600/DSC_6965_01s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwy5ke_7op6x8hHsCE9yLF1LlA429D6rY4tKpIQ4FQvIfZUnXG2wQjynfPIZDXMYwvDhDI3ROYnDqACOQX8guY8kWz6ArstlRGk3ZySexbOsw51CkIso6_tBgFOPO8BEZElXdBlQ/s640/DSC_6965_01s.jpg" width="456" /></a></div>
<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><i><b>Products:</b></i></span></div>
<br />
<div style="text-align: center;">
<i>400g phyllo sheets</i></div>
<div style="text-align: center;">
<i>1 cup oil</i></div>
<div style="text-align: center;">
<i>Cinnamon</i></div>
<div style="text-align: center;">
<i>Cardamom powder</i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: center;">
<i>for the filling:</i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: center;">
<i>1 litre milk</i></div>
<div style="text-align: center;">
<i>4 eggs</i></div>
<div style="text-align: center;">
<i>1 cup sugar</i></div>
<div style="text-align: center;">
<i>1 tsp vanilla essence</i></div>
<div style="text-align: center;">
<i>1 tbsp rose water</i></div>
<div style="text-align: center;">
<i>3-4 cardamom seeds - crushed</i></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhU-C5Z1Ymf6ZAV84BEVOf1MdmV1Zydktlx_mriol1f7XA8VLF3a1jCshu9gtyK5V8XVFKGSYGnOTi3cLj-TH495iur8wvQFWsgnWt8d8PQJERpDgudfukoMKrlOR6rUQ3wQOxA/s1600/DSC_6924s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhU-C5Z1Ymf6ZAV84BEVOf1MdmV1Zydktlx_mriol1f7XA8VLF3a1jCshu9gtyK5V8XVFKGSYGnOTi3cLj-TH495iur8wvQFWsgnWt8d8PQJERpDgudfukoMKrlOR6rUQ3wQOxA/s640/DSC_6924s.jpg" width="456" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><i><b>Method:</b></i></span></div>
<br />
Brush the bottom of a round or a rectangle tin with oil and place two phyllo sheets. Brush the top side with oil and fold the edges if necessary.<br />
<br />
Place the next two sheets of phyllo on top and repeat - brush oil and fold the edges.<br />
After the first three rounds before oiling the top phyllo sheet sprinkle a pinch of cinnamon and powdered cardamon, then oil. Do this twice for the whole pie but be careful the sprinkled layer doesn't end last.<br />
<br />
Finish with two layers of plain phyllo sheets. Fold the edges, oil and now (the very important part) made some cuts into the pie with a knife and then cut the sheets into squares (or diamonds)<br />
<br />
Put into the oven and bake at 180 C until golden brown or about 40 minutes.<br />
<br />
In the meantime, beat the eggs with the sugar and milk and add the spices and aromas.<br />
<br />
When the phyllo is well golden-red, take it out of the oven, place on a rack and cover with the filling, which will distribute evenly between the phyllo sheets.<br />
<br />
Bake for another 35-40 minutes at 180C.<br />
<br />
Take out of the oven and leave to cool down.<br />
Sprinkle some icing sugar if you wish, it is fine without as well.<br />
<br />
And Happy New Year!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieRZ6nZCKnsfa8YosPqbBNiUCeUyvnL0KDcZNAnu0JAV1AD9HZXgIQkLAyq6g5Z0OgC04qWK6g82X2m6Zenx-FKS0V5QOO0xsGwxuY92OLMR1olhSdSNtWFmv_mZTNQnISld-h1g/s1600/DSC_6946s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieRZ6nZCKnsfa8YosPqbBNiUCeUyvnL0KDcZNAnu0JAV1AD9HZXgIQkLAyq6g5Z0OgC04qWK6g82X2m6Zenx-FKS0V5QOO0xsGwxuY92OLMR1olhSdSNtWFmv_mZTNQnISld-h1g/s640/DSC_6946s.jpg" width="456" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAfLYhLwIMV35eUqIjRj_vh7hgiLoY5M58_qEQR_dNwMluBre4BrxaIFmUwIFwocoWnZv_dVqb9fjQlFphI60VWZBn1JzLp34YuFRzebTPVvy7Q9HndGF8alB0QXXKIuqQ7DYFCQ/s1600/DSC_6983s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAfLYhLwIMV35eUqIjRj_vh7hgiLoY5M58_qEQR_dNwMluBre4BrxaIFmUwIFwocoWnZv_dVqb9fjQlFphI60VWZBn1JzLp34YuFRzebTPVvy7Q9HndGF8alB0QXXKIuqQ7DYFCQ/s640/DSC_6983s.jpg" width="456" /></a></div>
<br />Sneigehttp://www.blogger.com/profile/10264687130922141108noreply@blogger.com0tag:blogger.com,1999:blog-29224615.post-50134344717474085942016-07-22T23:04:00.002+01:002016-07-22T23:04:58.775+01:00Carrot and Apple Cupcakes <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijzOp-wtYYSuDxUGpKShUf_Qx1DhvIvHCybYJcXJtaGzBBWYNzrcvple6XRQIyPqF66jnN286yRnkhxPu8BsN8s1K9PEgAO4iyw2UJkE-Q20glLsPhStrJjHaeYKO2gxHTu9ay-Q/s1600/DSC_3195s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijzOp-wtYYSuDxUGpKShUf_Qx1DhvIvHCybYJcXJtaGzBBWYNzrcvple6XRQIyPqF66jnN286yRnkhxPu8BsN8s1K9PEgAO4iyw2UJkE-Q20glLsPhStrJjHaeYKO2gxHTu9ay-Q/s1600/DSC_3195s.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
It's the end of school year again and my mind is shifting towards thinking of edible gifts for the teachers.<br />
I have already made decorated biscuits before and a whole cake among other things, so this time cupcakes were in order.<br />
The beautifully decorated cupcakes require a skill in working with buttercream, something I was planning to acquire long time ago. Unfortunately summer is not the best season for serving buttercream decorated goodies as the heat will make it lose shape and even melt. Quick trips to the fridge for the buttercream involved are essential and keeping the ready cupcakes in the fridge afterwards.<br />
In the Western world teachers are traditionally associated with apples that the students are giving them as thank you gifts, although the reasons of why an apple and not something else are lost back in time and speculations go from the apple tree of Knowledge to the traditions of Swedish and Scandinavian settlers in the United Sates, from where this tradition was passed on to the UK.<br />
<br />
So an apple cake seemed most appropriate but I also wanted it to be very British too, so I chose a carrot cake recipe, embellished with the addition of an apple.<br />
Funnily enough, adding the apple made the carrot cake sponge very soft in texture, so it was definitely an improvement.<br />
<br />
Creating a tiny flower garden on top of the cupcakes was very enjoyable indeed and I can only hope the teachers enjoyed the cupcakes as much as I enjoyed making them.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDN0OWI1obzd8_siwunsXfh4_ES-Qb0uQcf83kJn7HYG4kLlbfIWbuil0rYSxjdEx3m9LfRUKBPjD9VX8Vqf2P7Ojel7cOt_4XXVjsqaapC9vRVFJ1CpqjDUIZ2iXvmdSUBCdFiw/s1600/DSC_3235s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDN0OWI1obzd8_siwunsXfh4_ES-Qb0uQcf83kJn7HYG4kLlbfIWbuil0rYSxjdEx3m9LfRUKBPjD9VX8Vqf2P7Ojel7cOt_4XXVjsqaapC9vRVFJ1CpqjDUIZ2iXvmdSUBCdFiw/s400/DSC_3235s.jpg" width="400" /></a></div>
<br />
And this is how the recipe goes.<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><i><b>Carrot and apple cupcakes</b></i></span></div>
<br />
(the recipe is basically the one of Edd Kimber published in Waitrose Magazine, slightly altered)<br />
<br />
<b><span style="font-size: large;">Sponge</span></b><br />
<i>Products: </i><br />
<i><br /></i>
<i>(Makes 24 cupcakes of two sizes - 12 bigger and 12 smaller)</i><br />
<br />
4 eggs<br />
200 g caster sugar<br />
200 g light brown sugar<br />
250 ml sunflower oil<br />
300 g coarsely grated carrot<br />
1 medium sized apple - peeled and grated<br />
280 g plain flour<br />
2 tsp bicarbonate of soda<br />
1/2 tsp salt<br />
1 tbsp cinnamon<br />
grated zest of 1 orange<br />
150 g sultanas<br />
<br />
<br />
<b><span style="font-size: large;">Cream</span></b><br />
<i>Products:</i><br />
200 g mascarpone cheese<br />
250 g butter<br />
200 g cream cheese<br />
6 tbsp icing sugar<br />
vanilla essence<br />
grated zest of 1/2 lemon<br />
<br />
<br />
<b><span style="font-size: large;">Buttercream for piping </span></b><br />
<i>Products:</i><br />
750 g butter<br />
500 g icing sugar<br />
<br />
food colouring<br />
<br />
piping tubes and nozzles for flowers and leaves<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm6NBI02l06YzSxlHL68saEahD3wKvRtkhrAiP3PlnwYdEElOEqm4MBuOw-zNi-bJvTN8gs_DijWgVPxsR8Ms4xR2X1VWkr5a3Ac5slMj7OexbZavlGEaL_n7Rx9YTkTBRoTV93g/s1600/DSC_3213s.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm6NBI02l06YzSxlHL68saEahD3wKvRtkhrAiP3PlnwYdEElOEqm4MBuOw-zNi-bJvTN8gs_DijWgVPxsR8Ms4xR2X1VWkr5a3Ac5slMj7OexbZavlGEaL_n7Rx9YTkTBRoTV93g/s400/DSC_3213s.jpg" width="400" /></a><br />
<span style="font-size: large;"><b>Method:</b></span><br />
<br />
Combine the flour with the spices, salt and soda. In a bowl mix the eggs with the sugars with a balloon whisk until homogeneous. Incorporate the sunflower oil very carefully in stages and whisk until fully combined.<br />
Add the grated carrots and apple and then the dry ingredients. Mix well and bake in two batches.<br />
<br />
Bake at 180 C for 20 minutes.<br />
<br />
Leave on a wire rack to cool down.<br />
<br />
<br />
For the cream - beat the butter with the icing sugar until mixed, then add the mascarpone and cream cheese and mix well. Add the lemon zest and vanilla and set aside in the fridge.<br />
<br />
For the piping buttercream - beat the softened butter with the icing sugar and vanilla at the lower speed of the mixer. Divide the cream into five or six cups and mix with the required colours.<br />
<br />
One way to make the flowers is to pipe them directly onto baking paper and freeze, then carefully remove with a palette knife and top the cupcake.<br />
<br />
Another way is to pipe directly onto the cupcake.<br />
<br />
Start assembling after the cupcakes are completely cold. Top with the mascarpone cream and pipe/arrange the flowers.<br />
Keep refrigerated.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimq9aTqDOvrc6I1uT2PPPV3WqItBihZCNCO2bZj4tB9kk5iceFzdHh9Y8swXxNWgS6tyL-Epbiufe1H16DHL0I943Y0lyb_D7s1UxlEhJDAWjguiPxvlt0LqEYdaLUJkxkyIL7Sg/s1600/DSC_3247%25D1%2581.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimq9aTqDOvrc6I1uT2PPPV3WqItBihZCNCO2bZj4tB9kk5iceFzdHh9Y8swXxNWgS6tyL-Epbiufe1H16DHL0I943Y0lyb_D7s1UxlEhJDAWjguiPxvlt0LqEYdaLUJkxkyIL7Sg/s1600/DSC_3247%25D1%2581.jpg" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
And the cupcake bouquet I did earlier for the other teachers.<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01W5uK0Rg7AT90v69Dweekfj-uES0ienvbUYKqaqxQsWswxQOec0UqECMHQS9jbcWBQNH6MlLtCH8CUGCi6Kzp72_2XmhcmOEFWLVU3IgYkb-UwJQV7fyO_mhWfk7hs9lz7l4dQ/s1600/DSC_3043s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01W5uK0Rg7AT90v69Dweekfj-uES0ienvbUYKqaqxQsWswxQOec0UqECMHQS9jbcWBQNH6MlLtCH8CUGCi6Kzp72_2XmhcmOEFWLVU3IgYkb-UwJQV7fyO_mhWfk7hs9lz7l4dQ/s400/DSC_3043s.jpg" width="400" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />Sneigehttp://www.blogger.com/profile/10264687130922141108noreply@blogger.com1tag:blogger.com,1999:blog-29224615.post-18412672901289025642015-12-26T22:11:00.001+00:002015-12-26T22:11:26.627+00:00Two Ways with Butternut Squash for Christmas<div style="text-align: center;">
<b><span style="font-size: large;">Pumpkin and Filo pie with Cranberry topping</span></b></div>
<div style="text-align: center;">
<b><span style="font-size: large;"><br /></span></b></div>
<div style="text-align: center;">
Merry Christmas! </div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1r9ZN6SK3OxFQlQRVjC7gHZds0pK6UeHN7zSm7iFio9vjOydNzO9CSu9LcVkAEOhcpbMhEf0RiNe8z1AmpeVXYEHiPW3Pjx_5jE1AFO7J7TF5AP5_D-KbYDEmyIEid2wP7848PA/s1600/DSC_1497s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1r9ZN6SK3OxFQlQRVjC7gHZds0pK6UeHN7zSm7iFio9vjOydNzO9CSu9LcVkAEOhcpbMhEf0RiNe8z1AmpeVXYEHiPW3Pjx_5jE1AFO7J7TF5AP5_D-KbYDEmyIEid2wP7848PA/s1600/DSC_1497s.jpg" /></a></div>
<div style="text-align: center;">
<br /></div>
<br />
<br />
<br />
<br />
<div style="text-align: center;">
<b>Products: </b></div>
<div style="text-align: center;">
7 fine filo pastry sheets</div>
<div style="text-align: center;">
150 g cranberries + 1 tbsp sugar</div>
<div style="text-align: center;">
200 g butternut squash chopped</div>
<div style="text-align: center;">
3 carrots - chopped to quarter pieces</div>
<div style="text-align: center;">
200 g feta cheese (made of goat's and sheep's milk)</div>
<div style="text-align: center;">
4 eggs</div>
<div style="text-align: center;">
2 tbsp chopped parsley leaves</div>
<div style="text-align: center;">
ground pepper</div>
<div style="text-align: center;">
50 g butter</div>
<div style="text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbP_EPi7LR_bVqHFDmUy3j-cbNvoWcnnxkqqflxyDbVktpQdWhB4LuzhPEW6TjJtXpRpDc006PMno5T5jB-Jui-0_hld4p0Wyl4PknACx4MR1lzmmz0U7TH1Mr5-kDNba1_xyyWw/s1600/DSC_1746s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbP_EPi7LR_bVqHFDmUy3j-cbNvoWcnnxkqqflxyDbVktpQdWhB4LuzhPEW6TjJtXpRpDc006PMno5T5jB-Jui-0_hld4p0Wyl4PknACx4MR1lzmmz0U7TH1Mr5-kDNba1_xyyWw/s1600/DSC_1746s.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<b> Method:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
To make the cranberry sauce - place the cranberries in a pan with 100 ml water, add the sugar and </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Brush with melted butter 5 filo sheets. Place them on tpo of eah other and place carefully in a deep baking dish 7 inch in diameter. Leave the edges of the filo leaves outside of the dish. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
In the meantime make the filling - combine all the ingredients chopped coarsely with the eggs, crumbled feta cheese, parsley and black pepper. Place half of the filling and top with another buttered filo sheet, put the rest of the filling and top with the last filo sheet. Add butter and top with the cranberry sauce.</div>
<div style="text-align: left;">
Brush the top filo sheets with butter.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Place in the oven and bake for 30 minutes at 180 C until golden. </div>
<div style="text-align: left;">
Decorate with fresh cranberries.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8U4fy8p3a4V1GrS7YRe-tfhWbh9x-9iRO59QgamY8Pe5QJprW0rmxRKl-VMijvCJAr5r2v-429JjeZ6OlsW5ervb1D1sQI0Iy9BXGGfHXhHYhyt5VCuXbg6hTytdQCR96j8hdsA/s1600/DSC_1706s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8U4fy8p3a4V1GrS7YRe-tfhWbh9x-9iRO59QgamY8Pe5QJprW0rmxRKl-VMijvCJAr5r2v-429JjeZ6OlsW5ervb1D1sQI0Iy9BXGGfHXhHYhyt5VCuXbg6hTytdQCR96j8hdsA/s640/DSC_1706s.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFs85gcmXqt7Qjc4JfU2K2PAtYfmSjcR9HNBUbCotRh8e4cqQtMqrHb8XfY6W9H5lKw0psd8xnrHXJ9SkWj4LmyYItr1PTypc_w6Kr6ol1uh-fFGdNZlk4wVGUhFauDje26wHIHQ/s1600/DSC_1445s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFs85gcmXqt7Qjc4JfU2K2PAtYfmSjcR9HNBUbCotRh8e4cqQtMqrHb8XfY6W9H5lKw0psd8xnrHXJ9SkWj4LmyYItr1PTypc_w6Kr6ol1uh-fFGdNZlk4wVGUhFauDje26wHIHQ/s1600/DSC_1445s.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
<div style="text-align: center;">
<b><span style="font-size: large;">Pumpkin, carrot and apple pie with dried fruits</span></b></div>
<div style="text-align: center;">
<br /></div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIQB75gHoryUiWEjRtE19Q2wXO36iGX51C8fTIW7Ldkwoz7PePK1FJEgk_BNVc0jCXoVe5Puy1kNEZExqwS0t_GkdR2N6vzsmupH2q1D_cNfuBjkpqJB35qepoxwcYPfxvPrvUbQ/s1600/DSC_1566s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIQB75gHoryUiWEjRtE19Q2wXO36iGX51C8fTIW7Ldkwoz7PePK1FJEgk_BNVc0jCXoVe5Puy1kNEZExqwS0t_GkdR2N6vzsmupH2q1D_cNfuBjkpqJB35qepoxwcYPfxvPrvUbQ/s640/DSC_1566s.jpg" width="640" /></a></div>
<br />
<br />
<br />
<b>Products:</b><br />
<br />
5 thick filo sheets (yufka)<br />
<br />
300 g butternut squash or pumpkin peeled and grated<br />
100 g sugar<br />
2 apples - peeled, cored and grated<br />
2 medium carrots - grated<br />
1 cup dried cranberries, raisins and sultanas<br />
the grated zest of 1/2 lemon<br />
5 tbsp sugar<br />
1/2 tsp cinnamon<br />
1/2 tsp vanilla extract<br />
100 g butter<br />
100 gr walnuts<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
1 cup of water<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmqOnCsXhTD7oDtdtYWo-iLg5uFJbRJZC-jecHGnTqcXrEVgHmKyuFzLHR20MMRnIw63Pskln6eRQCtanrJpg6Zqq5JfyBDqDY1Ig6E8_qiKxByjPnSOcDH0VQ1BuRQCycfYTK8g/s1600/DSC_1572s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="525" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmqOnCsXhTD7oDtdtYWo-iLg5uFJbRJZC-jecHGnTqcXrEVgHmKyuFzLHR20MMRnIw63Pskln6eRQCtanrJpg6Zqq5JfyBDqDY1Ig6E8_qiKxByjPnSOcDH0VQ1BuRQCycfYTK8g/s640/DSC_1572s.jpg" width="640" /></a></div>
<div style="text-align: center;">
<b>Method:</b></div>
<div style="text-align: center;">
<b><br /></b></div>
Prepare the filling:<br />
<br />
Combine the grated butternut squash or pumpkin with the apples and carrots. Add the sugar and 100 ml oil and fry in a pan on medium heat for 15 minutes. After the first 5 minutes add the sugar and the walnuts and raisins. After another 5 minutes add the cinnamon and the lemon zest.<br />
Leave for another 10 minutes until all the ingredients are well combined. Remove from heat and leave to cool down completely.<br />
<br />
Make the pie:<br />
<br />
Unfold the thick filo sheets and brush each with butter. Place 1/5 of the filling close to the middle of the sheet and roll. starting from the middle of the baking dish. Proceed with the rest of the filo sheets. Brush the top with melted butter and bake at 180 C for 40 minutes. Take out of the oven and sprinkle with 1 cup of cold water. Cover with a teat towel and keep like that for 2 hours.<br />
<br />
You can sprinkle some icing sugar for nicer presentation.<br />
<div>
<br /></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYiDWbAi7pEw_XVZv_53D4mxNBaMin_ms5dnNv1lML1dAEKRHJthNMi0HubxYbsbGpoSqWRT17Vs_rLIuKDxcd7GLXQZT6T3UAEOxVIpxBjYHXnlLNxfoKzX9eC7wzTPRID1xsKA/s1600/DSC_1563s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYiDWbAi7pEw_XVZv_53D4mxNBaMin_ms5dnNv1lML1dAEKRHJthNMi0HubxYbsbGpoSqWRT17Vs_rLIuKDxcd7GLXQZT6T3UAEOxVIpxBjYHXnlLNxfoKzX9eC7wzTPRID1xsKA/s640/DSC_1563s.jpg" width="640" /></a></div>
<br />
<br />Sneigehttp://www.blogger.com/profile/10264687130922141108noreply@blogger.com1tag:blogger.com,1999:blog-29224615.post-79917934248493154262015-07-19T21:10:00.004+01:002015-07-19T21:20:18.325+01:00Korean Inspired Strawberry and Tofu Lollies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx4re7QF6I4ADUW46hUdV2Oz5FVKEPBzRrP1ov3Lr0o0IDdEzZ265gemB2oUY3mAHyKH9pC6DpZg1sSsoCKfcy2Vx98RejhMbNIp8hWojUzynWwwqrHm_gdmUSI5TJUzEP1LquzQ/s1600/tofu+strawberry+lolly+soy+sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx4re7QF6I4ADUW46hUdV2Oz5FVKEPBzRrP1ov3Lr0o0IDdEzZ265gemB2oUY3mAHyKH9pC6DpZg1sSsoCKfcy2Vx98RejhMbNIp8hWojUzynWwwqrHm_gdmUSI5TJUzEP1LquzQ/s640/tofu+strawberry+lolly+soy+sauce.jpg" width="467" /></a></div>
<br />
I haven't been able to blog for a while and as a result I have accumulated a lot of recipes to share and remember. I am hoping to be able to do it soon!<br />
<br />
In the meantime randomly caught a tweet by <a href="https://twitter.com/Kavey">@Kavey </a> about the <a href="http://www.kaveyeats.com/2015/07/bsfic-july-ice-lollies.html">Bloggers Scream for Ice Cream (BSFIC) challenge </a>this July and thought I could contribute.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46UHkEsm_45AryG9iTG1YtqXFy2D8cT95IcQ1chL3hai1dM2IAME5kCwQqL63w9fxGqr0EKjLo9rKItvcoCr5KW8n5D7VRcNT0oOcwHKx43oQ5tqfl3bP6G78nc2xrmD0M0XoRg/s1600/IceCreamChallenge_thumb1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg46UHkEsm_45AryG9iTG1YtqXFy2D8cT95IcQ1chL3hai1dM2IAME5kCwQqL63w9fxGqr0EKjLo9rKItvcoCr5KW8n5D7VRcNT0oOcwHKx43oQ5tqfl3bP6G78nc2xrmD0M0XoRg/s1600/IceCreamChallenge_thumb1.jpg" /></a></div>
<br />
<br />
Kavey suggested I do something with Korean influence so I thought of a summer fruit and tofu ice cream.<br />
<br />
I have done a strawberry and tofu mousse before and really like the texture tofu gives - it is very rich and dense without the heaviness that comes with cow's milk. It is also quite solid without needing any additives as gelatin.<br />
<br />
So I guessed it would make a nice lolly and was right.<br />
<br />
To spice up the taste I decided to try a soy sauce and orange juice reduction for drizzling.<br />
Well, the taste was interesting and the texture was good. It had a striking complement to the sweetness of the lollies, but I understand the combination of fragrant salted taste and rich sweet would rather not be everyone's cup of tea.<br />
<br />
Despite the sweetness and aroma of the orange (and the 1 tsp sugar) the salt was predominant in the taste. The reduction would work nicely with fish or meat though.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9m1y22gtTfVKj6vAgMqMo0VrAopOI1vK2dH1TWT-22N_mXAyQ-kEuRS5WMlj7fLVWw6TfyWv-W2JPLkSEE3C6PwAyBiAG09SpN7D94czZDx22m_OFkDqQI09VsLatYXW2cwok3Q/s1600/tofu+strawberry+lolly.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9m1y22gtTfVKj6vAgMqMo0VrAopOI1vK2dH1TWT-22N_mXAyQ-kEuRS5WMlj7fLVWw6TfyWv-W2JPLkSEE3C6PwAyBiAG09SpN7D94czZDx22m_OFkDqQI09VsLatYXW2cwok3Q/s640/tofu+strawberry+lolly.jpg" width="640" /></a></div>
<br />
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><i>Strawberry and Tofu Lollies</i></span></div>
<div style="text-align: center;">
<br /></div>
<br />
<div style="text-align: center;">
<b><span style="font-size: large;">Products:</span></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>for the lollies</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
200 g fresh strawberries</div>
<div style="text-align: center;">
375 g firm tofu</div>
<div style="text-align: center;">
4 tbsp sugar</div>
<div style="text-align: center;">
100 ml double cream</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>for the soy sauce reduction</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1/2 navel orange - the juice and part of the zest </div>
<div style="text-align: center;">
30 ml soy sauce</div>
<div style="text-align: center;">
1 tsp sugar</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><b>Method:</b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Combine all the ingredients (reserving 8-10 small strawberries) for the ice cream in a blender and blend until smooth.</div>
<div style="text-align: center;">
Finally add the strawberries and blend coarsely so you can have parts inside the ice cream.</div>
<div style="text-align: center;">
Fill in the moulds and freeze for at least 2 hours.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
The soy sauce reduction:</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
In a pan place the soy sauce and the freshly squeezed juice of the orange. Add 1 tsp grated zest. </div>
<div style="text-align: center;">
Let simmer over very low heat for 10 minutes, then add the sugar and simmer again for 10 minutes or so very carefully so the sauce thickens but doesn't burn.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
And finally, eat! (With or without the soy sauce!)</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnQvg7kxdG5ekZF86E8L8IRQ3i7HIMS2zVoJtI4Fr02umTrPUEQuE_Zp7XNW4c8kIl4DgK-8Y71cUqs-UT0gFufgAMLGPetRUwCp1E0u6IPcbw8WaZwkmUH5MKX0ApQcUnuO1Fw/s1600/tofu+lolly.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnQvg7kxdG5ekZF86E8L8IRQ3i7HIMS2zVoJtI4Fr02umTrPUEQuE_Zp7XNW4c8kIl4DgK-8Y71cUqs-UT0gFufgAMLGPetRUwCp1E0u6IPcbw8WaZwkmUH5MKX0ApQcUnuO1Fw/s640/tofu+lolly.jpg" width="640" /></a></div>
<br />
<br />
<br />
<br />
<br />Sneigehttp://www.blogger.com/profile/10264687130922141108noreply@blogger.com3tag:blogger.com,1999:blog-29224615.post-14960355423692441322014-12-23T18:05:00.000+00:002014-12-23T18:08:53.948+00:00Christmas Gingerbread house / Bulgarian Spiced Honey Biscuits + FREE Template<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgefInjRKthPGS9yLBQAoJSlMK76SQOoQ2dKZksT6fIZyBN96ubsyMy7wD2NLvdUqYtKbCBk9bnFaW8u5boveuVizPd61mtfFi7jndGexySVotN0fVheYBSj96wCi5FQCGBttQn2w/s1600/snowy+gingerbread+house.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgefInjRKthPGS9yLBQAoJSlMK76SQOoQ2dKZksT6fIZyBN96ubsyMy7wD2NLvdUqYtKbCBk9bnFaW8u5boveuVizPd61mtfFi7jndGexySVotN0fVheYBSj96wCi5FQCGBttQn2w/s1600/snowy+gingerbread+house.jpg" height="640" width="436" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Building a house is a concept that everyone holds dear - when we are kids we love play houses, dolls houses, miniature homes, wendy houses, and when we're older we love decorating our homes. And that's been like that for ages - dolls houses were made since Egyptian times and flourished in the Middle Ages. Some bakers in the Middle Ages were specialising in shaping gingerbread houses and even formed their own guild within the Bakers' Guild. Reportedly only certified guild members were allowed to bake gingerbread houses in the 17th century in Europe, except at Easter and Christmas, when everyone was allowed to do so.<br />
<br />
I personally love houses - real, doll's or dwarfs - and of course baking and decorating my own gingerbread house was a great experience and also created memories for me and my kids too.<br />
<br />
It's a childhood dream come true - making a gingerbread house. The festive season really got me this year with baking especially after I found out a very good Bulgarian recipe for spiced honey biscuits by <a href="http://www.kulinarno-joana.com/2008/11/honey-biscuits/">Yoana</a>. They are perfect for a house as they do need a day or two or better three to soften as they are very hard when baked. But what a better dough to use for a gingerbread house? It needs to be hard so it doesn't crumble under the weight of all the imaginable and unimaginable treats that are pile on top of it. Plus I just love this taste - it's carries so much memories. Weird enough but smells and taste do carry memories right?<br />
<br />
I have to admit I was a bit afraid to start as I thought making the template for the house will be difficult to make - I couldn't be more wrong in my whole life - even a first grader can make the template - the only thing you need is paper, pencil and a ruler. However, I will upload a free pdf of the template I drew in case anyone is feeling doubtful in their drawing skills like I was :)<br />
<br />
I suggest when cutting the shapes to minimise detail - so cut the whole shape first and transfer safely on the baking sheet so it doesn't lose its shape - the house needs to have straight edges - it will make it easier to assemble after.<br />
When the shape is on the sheet, then you can cut out the shapes of windows, doors and other openings and make sure when removing them they don't spoil the edges. (A little bit of unevenness is not a problem though).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXX7ua6xp7yu0FOWeWYnF-yBJpO10nlXEUcNDqvw6G83gOPVeaHe6Vvj2Nde02YwXqzk-D_Mw7EPVN94jtQ1jR09kDlGbUAD7xwS_NAfNSxvL-T00B0hdtpkL-6f9JjLY9t_CKhQ/s1600/christmas+snow+gingerbread+house.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXX7ua6xp7yu0FOWeWYnF-yBJpO10nlXEUcNDqvw6G83gOPVeaHe6Vvj2Nde02YwXqzk-D_Mw7EPVN94jtQ1jR09kDlGbUAD7xwS_NAfNSxvL-T00B0hdtpkL-6f9JjLY9t_CKhQ/s1600/christmas+snow+gingerbread+house.jpg" height="311" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
For the window glasses I used clear boiled sweets - I would have used red and green or even yellow but didn't find any. The trick with those is to put a whole one sweet in the opening - it will melt and harden on itself - it doesn't need to be crushed (something I thought it needs, but it proved to be completely obsolete, so save time and just put the whole sweet in. The small windows needed a half sweet though.)<br />
<br />
With the decorations - let your imagination and appetite lose - orange chocolate sticks, chocolate pretzels, marshmallows, jelly beans, sprinkles, and whatever more you want, all sticked together with royal icing. The mini gingerbread men shaped biscuits came in handy for setting the scene.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs9yubl0gxZmM5GjIiyG4Yn3p52jGJ71Wzi-oX_482xep4fgSNQwQLQofu1f-R3uXKfNNEjhEMoPMxqrXqaN46R-exTXhYwyXm79SZ__jUWI4M_TmiR2NVoh2AL2sYSWY9PWnOhg/s1600/gingerbread+house+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs9yubl0gxZmM5GjIiyG4Yn3p52jGJ71Wzi-oX_482xep4fgSNQwQLQofu1f-R3uXKfNNEjhEMoPMxqrXqaN46R-exTXhYwyXm79SZ__jUWI4M_TmiR2NVoh2AL2sYSWY9PWnOhg/s1600/gingerbread+house+recipe.jpg" height="305" width="400" /></a></div>
<br />
As did the 3D Christmas tree shape - that one was very easy to make - just cut a regular Christmas tree shape twice, then make an opening up to the half of the shape lengthwise - one tree from top to the middle, the other from bottom to the middle. The opening should be big enough as much as the thickness of the baked biscuit. But don't worry, because after they are baked you can use a small knife and alter the opening so the two shapes join together to make the 3D shape.<br />
<br />
Ohh, and the assembling and especially decoration was So Much Fun!<strike>!! </strike>I admit I was jumping with joy and excitement up and down the kitchen when the baked Christmas tree cookie shapes came together as a 3D shape.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVN7eh7wll15OwGrYQ4qQwxM3568Bb6nN3sPhQ-TyhxxGi3Ln3v5cY4o2aDqnSiIUDgdCNPLnZgnZ57_HRVnzASAABBbtgH_0eJrUw5oy6tHnBzwYKo8oNjldJESkyfcEmDm76Kw/s1600/gingerbread+house.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVN7eh7wll15OwGrYQ4qQwxM3568Bb6nN3sPhQ-TyhxxGi3Ln3v5cY4o2aDqnSiIUDgdCNPLnZgnZ57_HRVnzASAABBbtgH_0eJrUw5oy6tHnBzwYKo8oNjldJESkyfcEmDm76Kw/s1600/gingerbread+house.jpg" height="287" width="400" /></a></div>
<br />
<div style="text-align: center;">
<b><span style="font-size: large;"><u>Recipe :</u></span></b></div>
<i><b><br /></b></i>
<br />
<div style="text-align: center;">
<i><b>for the Houses and the Christmas trees</b></i></div>
<div style="text-align: center;">
(makes 2 smaller houses or 1 giant one)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
250 ml runny honey (or golden syrup)</div>
<div style="text-align: center;">
<br />
200 g sugar</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
150 ml oil</div>
<div style="text-align: center;">
2 eggs</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 tsp baking powder</div>
<div style="text-align: center;">
1 tbsp cinnamon</div>
<div style="text-align: center;">
the crushed tops of 2 clovers</div>
<div style="text-align: center;">
1 tsp vanilla extract</div>
<div style="text-align: center;">
1 tsp chocolate extract</div>
<div style="text-align: center;">
1/2 tsp freshly grated nutmeg</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
650 g plain flour</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i><b>for the decoration:</b></i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1kg royal icing sugar</div>
<div style="text-align: center;">
200 g orange chocolate sticks</div>
<div style="text-align: center;">
200 g chocolate pretzels</div>
<div style="text-align: center;">
400 g white marshmallows</div>
<div style="text-align: center;">
some mini gingerbread men</div>
<div style="text-align: center;">
melted chocolate </div>
<div style="text-align: center;">
400 g giant chocolate buttons</div>
<div style="text-align: center;">
200 g white chocolate buttons</div>
<div style="text-align: center;">
sprinkles (100s and 1000s)</div>
<div style="text-align: center;">
200 g jelly beans </div>
<div style="text-align: center;">
clear (or coloured) boiled sweets to make the glasses</div>
<div style="text-align: center;">
any other sweets that you like - candy canes and so on.</div>
<br />
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSvOa-aXHLTokbuaGYwzrSb5oWGR2rms_yRBQymj88tm-XodyUWFM7NcfnXTJ2ppwvMyez42nDOntiid64HnbzDWXI2FK2yc4QxpcLxOg5LrARPe4Nm0DTErQodC8wcgy5KxsGQ/s1600/making+gingerbread+house.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSvOa-aXHLTokbuaGYwzrSb5oWGR2rms_yRBQymj88tm-XodyUWFM7NcfnXTJ2ppwvMyez42nDOntiid64HnbzDWXI2FK2yc4QxpcLxOg5LrARPe4Nm0DTErQodC8wcgy5KxsGQ/s1600/making+gingerbread+house.jpg" height="265" width="400" /></a></div>
<b><br /></b>
<b><br /></b>
<b><span style="font-size: large;"><u>Method:</u></span></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
On the hob (or over a pan of water) very gently heat the sugar, honey and the spices until well dissolved. </div>
<div style="text-align: center;">
Remove from heat coll down a bit, then add the eggs and oil. Mix and start adding the flour and baking powder and start making the dough - it will be warm, soft and sticky - that is fine. </div>
<div style="text-align: center;">
Make it at a ball as much as you can and divide in two. Then flour a flat surface and roll in a 1 cm thickness. </div>
<div style="text-align: center;">
Cut out the genera shapes and transfer to a lined baking sheet carefully so the edges remain straight. </div>
<div style="text-align: center;">
When on the sheet cut out the shapes for windows and door. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Cut out the Christmas tree shapes and transfer on the sheet, then cut the parts that will be used to join together. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Place one boiled sweet of the required colour in the window opening to make glass.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Bake at 180C (160 C fan oven) for 10-15 minutes until golden and starting getting brown around the edges.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Leave to cool down completely before removing and starting the decoration - ideally on the next day.</div>
<div style="text-align: center;">
<br /></div>
Decoration:<br />
<br />
Run your imagination wild! And check all the amazing Gingerbread house creations on Pinterest for inspiration!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK5lftAtjvY2byAPAkvWhpDtm0PiLg57XqmqZtRUdM2MXxdy5ZNB5sE1b97-2Mii7wh3YLkD2_m_lxWLYKoOwpHzVz-38dU0nF2p48g_zxkRmtQP2xxcRP1MKYuU5wzNbU5-r4Xw/s1600/christmas+gingerbread+house+scene+3d+tree.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK5lftAtjvY2byAPAkvWhpDtm0PiLg57XqmqZtRUdM2MXxdy5ZNB5sE1b97-2Mii7wh3YLkD2_m_lxWLYKoOwpHzVz-38dU0nF2p48g_zxkRmtQP2xxcRP1MKYuU5wzNbU5-r4Xw/s1600/christmas+gingerbread+house+scene+3d+tree.jpg" height="265" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7iI6Bjk3816ZRzbfsQozHPEQ1c0LCwnJyiw4kNwlbOQB55u1Jzojkb8H0lOM4RNQPlt18ybxnoC8ecwv2ye0TqapsjqRkAG3aRZFCS2jCIX8WyJBwqxFVK_sCvyCXfElItJFcaw/s1600/GINGERBREAD+HOUSE+TEMPLATE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7iI6Bjk3816ZRzbfsQozHPEQ1c0LCwnJyiw4kNwlbOQB55u1Jzojkb8H0lOM4RNQPlt18ybxnoC8ecwv2ye0TqapsjqRkAG3aRZFCS2jCIX8WyJBwqxFVK_sCvyCXfElItJFcaw/s1600/GINGERBREAD+HOUSE+TEMPLATE.jpg" height="400" width="282" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Have a magical Christmas everyone! :)<br />
<br />Sneigehttp://www.blogger.com/profile/10264687130922141108noreply@blogger.com0tag:blogger.com,1999:blog-29224615.post-61388842286037792532014-12-22T10:51:00.004+00:002014-12-22T10:55:06.964+00:00Christmas Mint and Raspberry Pinwheel Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPSub_v6sJnl1Wjydk-D-pWxswYN9aYj_AkYVn_EemrXf_TIM577s3CPjtwkDmtToN3Qmua94E0AbfUlvGqTGiisapeVGM8F_FtVsyJfLTRoZESO943zdeSBHK75p5a1CuhaOeDQ/s1600/red+green+pin+wheel+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPSub_v6sJnl1Wjydk-D-pWxswYN9aYj_AkYVn_EemrXf_TIM577s3CPjtwkDmtToN3Qmua94E0AbfUlvGqTGiisapeVGM8F_FtVsyJfLTRoZESO943zdeSBHK75p5a1CuhaOeDQ/s1600/red+green+pin+wheel+cookies.jpg" height="640" width="424" /></a></div>
<br />
<br />
<br />
Every now and then I got an almost uncontrollable urge to bake biscuits and I always research some I want to make. Of course the Christmas period only weakens my motivation to stick to healthier treats. And I can never turn down the school's Christmas fair request for baking volunteers.<br />
It's a win-win.<br />
<br />
I remember vaguely pinwheels-like biscuits from my childhood, although in my memories they are softer and probably used a completely different recipe - like the no-bake sweet salami cut in the form of a pin wheel.<br />
<br />
Although they are different, I though they would look perfect for Christmas biscuit gifts and for the school fair.<br />
The recipe I used requires very little flour compared to the other ingredients so the dough is very very soft. I had to roll it between food wrap so it doesn't stick and break. It stays in the fridge for 30 minutes at the moment as I write and if hard enough but still pliable I will arrange the two parts together and roll. Then I will cover in sprinkles and leave in the fridge for another hour or two until really hard before cutting in rings.<br />
<br />
I tried two variations - vanilla and chocolate and raspberries and mint. The chocolate and vanilla ones were the first I tried and I easily added another cup or two of flour or so as I didn't believe the recipe. They were way too hard as a result.<br />
<br />
However this time I decided to follow the recipe thoroughly and let's see what the results will be. - The result was very soft and a bit messy to make but nice once baked.<br />
<br />
<div style="text-align: center;">
<b>RECIPE:</b></div>
<ul id="zlrecipe-ingredients-list" style="background-color: white; border: 0px; box-sizing: border-box; font-family: 'Libre Baskerville', serif; font-size: 17px; font-stretch: inherit; line-height: 1.5em; list-style: none; margin: 1em; padding: 0px 0px 0px 2.4em; vertical-align: baseline;">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">390 g plain four (or 350 g flour + 40 g cocoa powder for the plain and chocolate ones)</li>
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1/2 teaspoon baking powder</span></li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1/2 teaspoon salt</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">226 g unsalted butter</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">200 g sugar</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">2 eggs</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 tsp vanilla extract</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1/4 tsp each red and green gel food colours - for the red/green pinwheels</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">3-4 drops raspberry essence</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">4-5 drops spearmint flavour</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">100s and 1000s edible pearls for decorating the rim.</li>
</ul>
<div>
<br /></div>
<div>
<br /></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgUIvHKWkfgac5mL_fqrIuypJUpCsdJVjdSUSIT7bSKqUDCJTGtJ9FR08etwqm5p1P5Zw_dzx1BU_2Q7CxfLEfZYHknTQ7304BtWcQygfSeKcNrM4eGYH-UZwIDhH5uZFn8gG1bQ/s1600/christmas+pinwheel+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgUIvHKWkfgac5mL_fqrIuypJUpCsdJVjdSUSIT7bSKqUDCJTGtJ9FR08etwqm5p1P5Zw_dzx1BU_2Q7CxfLEfZYHknTQ7304BtWcQygfSeKcNrM4eGYH-UZwIDhH5uZFn8gG1bQ/s1600/christmas+pinwheel+cookies.jpg" height="640" width="456" /></a></div>
<br />
<br />
<br />
<br />
<div style="text-align: center;">
<b>METHOD:</b></div>
<br />
For the Christmas red-green pin wheel cookies I decided to flavour the red dough with raspberry essence and the green one with peppermint essence. I think it went well, but the peppermint was a but too overpowering.<br />
<br /></div>
<div>
Beat the butter and sugar together, add the eggs and the vanilla extract and then the dry ingredients without the colours and the flavours.<br />
<br /></div>
<div>
The dough is going to be very very soft.<br />
<br /></div>
<div>
I divided it into two parts and coloured and flavoured respectively.<br />
<br /></div>
<div>
Now comes the tough part - I put each dough between two sheets of plastic wrap and rolled as it was to a 1/2 cm to 1 cm thickness.<br />
<br /></div>
<div>
Placed in a baking tray and left in the fridge for 30 minutes.<br />
<br /></div>
<div>
The same with the other colour. </div>
<div>
<br /></div>
<div>
After the 30 minutes passed I placed one of the rolled doughs on a plastic wrap sheet, removed the plastic wrap around it and then put the second one on top of it and started rolling - as tightly as possible. When rolled I covered with the pearl sprinkles covered in wrap and put in the fridge again overnight.<br />
<br /></div>
<div>
On the next morning - I cut the roll to slices of about 1/2 cm thick, placed on a baking sheet with enough space between - the cookies expand) and baked in the oven for 10 minutes at 180 C.<br />
<br /></div>
<div>
The cookies are very soft when out of the oven so wait until they harden before removing from the sheet.<br />
<br />
They hold well in a container for over two weeks. Common, they are biscuits - they are supposed to last for months with the appropriate quantities. :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVUcGboM-aIz9l45RoGS3PKv-tfk6BnZTWD1ejUXysFt17VWnun4avQA0nNQIl651_1FogUc3GfYzjmYMCwOvOHZxzyVUm8TIHRnn2ZgZ7nP76xlYvemtL2mdhwiB6BJsZ9pqYXg/s1600/christmas+cookies+pinwheels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVUcGboM-aIz9l45RoGS3PKv-tfk6BnZTWD1ejUXysFt17VWnun4avQA0nNQIl651_1FogUc3GfYzjmYMCwOvOHZxzyVUm8TIHRnn2ZgZ7nP76xlYvemtL2mdhwiB6BJsZ9pqYXg/s1600/christmas+cookies+pinwheels.jpg" height="640" width="424" /></a></div>
<br />
<br />
<br />
---------------------------------------------------------------------------<br />
<br />
Bottom line verdict: The second try with the unaltered amount of flour was much better.</div>
<div>
<br /></div>
Sneigehttp://www.blogger.com/profile/10264687130922141108noreply@blogger.com1tag:blogger.com,1999:blog-29224615.post-90032781207483636752014-08-25T20:34:00.001+01:002014-08-26T09:30:22.920+01:00Fluffy and Airy Plum Upside Down Cake with a twist<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MtJO8-x1eVR74gU_RLuYN_tu6DPGcAIsvyF9AhgzXHBT9Hiu7ZUcL-xMw6c-C3HSXaH1_m6Kp9gsexnTjF7u_a0SYovf8nAmDZWPZ05JZH4sIJlENhrQ3T-RJFUMuOkSw_ZPng/s1600/DSC_0011s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MtJO8-x1eVR74gU_RLuYN_tu6DPGcAIsvyF9AhgzXHBT9Hiu7ZUcL-xMw6c-C3HSXaH1_m6Kp9gsexnTjF7u_a0SYovf8nAmDZWPZ05JZH4sIJlENhrQ3T-RJFUMuOkSw_ZPng/s1600/DSC_0011s.jpg" height="640" width="444" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Plum upside down cake is a favourite in our family. I can't remember where the recipe initially came from but I remember making this cake since I was a teenager and although it goes well with various soft fruit - as apricots and peaches - and even had as apples my most favourite one is with plum.<br />
I like everything about this cake - the caramel pieces that go inside the sponge while baking, the aromatic plums scenting the cake with their perfume and releasing their tangy sweetness, the sponge - sometimes contrasting with more biscuit-like texture and sometimes accompanying with matching softness (like today) - it's a delight.<br />
The recipe I am usually using is more dense and I wanted something airier and fluffier and definitely lighter (not in the sense of having less calories) to try this time. The result was very successful - the lime flavour in the sponge matching and complementing the taste of the caramelised plums nearly to perfection.<br />
So I am happy to share this delightful dessert which we <strike>shamelessly ate as a breakfast</strike> enjoyed with our teas/coffees. (Yes, all of us!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEfJrWAh7xMZkZVGavEi_6jTTQRtovan4b44OVKJDairyjGYsP5I2fmMowil9ygAVrWZrB351JQHYTHp8rJLKTGdkEoBqQCEpw4E4fM_QIQawRkLBcaK7wkcfCEA3CwKDJ7GSqrQ/s1600/10622784_10152326381181723_6191800053133525317_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEfJrWAh7xMZkZVGavEi_6jTTQRtovan4b44OVKJDairyjGYsP5I2fmMowil9ygAVrWZrB351JQHYTHp8rJLKTGdkEoBqQCEpw4E4fM_QIQawRkLBcaK7wkcfCEA3CwKDJ7GSqrQ/s1600/10622784_10152326381181723_6191800053133525317_n.jpg" height="400" width="400" /></a></div>
<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><i><b>Airy Plum Upside Down Cake </b></i></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>(Makes one 8 inch cake)</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>to line the cake tin:</b></div>
<div style="text-align: center;">
1/2 cup sugar for caramelising </div>
<div style="text-align: center;">
5-6 (depending on the variety and size) ripe but still firm plums sliced</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>for the sponge:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
2 small eggs</div>
<div style="text-align: center;">
80 g butter</div>
<div style="text-align: center;">
1/2 cup sugar (100 g)</div>
<div style="text-align: center;">
90 g self raising flour</div>
<div style="text-align: center;">
25 g shredded coconut </div>
<div style="text-align: center;">
2 drops lime essence or 1 tsp lime juice</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifHO8LHNgUtTNeMjE9uk8oXH4RytFNEW_5hlp6LV_Xve5XUtf2DVKi_ORQa4CSGN13Ncpq51kA-mgiOtfFT9biEeS5RykJMuEmCi9K2AXVsT6H0HCpeK_oeHCFwEexu1PX__-xlg/s1600/DSC_0019s.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifHO8LHNgUtTNeMjE9uk8oXH4RytFNEW_5hlp6LV_Xve5XUtf2DVKi_ORQa4CSGN13Ncpq51kA-mgiOtfFT9biEeS5RykJMuEmCi9K2AXVsT6H0HCpeK_oeHCFwEexu1PX__-xlg/s1600/DSC_0019s.jpg" height="522" width="640" /></a><b><span style="font-size: large;">Method:</span></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Heat the sugar in the tin on low heat and turn and mix until the bottom of the cake tin is covered in smooth caramel. Remove from heat and arrange the sliced plums.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
In a bowl beat the butter with the sugar for about (less than) a minute. Add the eggs and mix for a few seconds more until blended. With a spatula incorporate the coconut and flour. Finally add the lime extract drops. (I have to add here that I am very happy to fins lime extract - the flavour it gives is natural and intense.)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Bake at 180 C (170 C fan) oven for 30 minutes. Leave to rest for some 5 minutes, then turn upside down until hot. </div>
Sneigehttp://www.blogger.com/profile/10264687130922141108noreply@blogger.com1tag:blogger.com,1999:blog-29224615.post-21908830542135342352014-08-22T11:09:00.001+01:002014-08-24T09:59:33.534+01:00Matcha and french Glacé cherries entremet-inspired dessert<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLCwdGbfi39JrqCfPhb2kF3_V5LhDs1V6qj0J7Fs0pPgObTCCdPkMLz12n2w_Gtt0ISYKv7BK5L1avvHtJMJfpb-lZCeNq9cqTfyRyxkYpLq9s1pWazri_iXoMbTuMR3ZBpM8y1w/s1600/cherry+entremet.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLCwdGbfi39JrqCfPhb2kF3_V5LhDs1V6qj0J7Fs0pPgObTCCdPkMLz12n2w_Gtt0ISYKv7BK5L1avvHtJMJfpb-lZCeNq9cqTfyRyxkYpLq9s1pWazri_iXoMbTuMR3ZBpM8y1w/s1600/cherry+entremet.jpg" height="416" width="640" /></a>Earlier this year I was invited to a masterclass on <a href="http://www.glacecherries.com/">French Glacé cherries</a> with fellow food blogger Cindy Robert from <a href="http://www.petitgateau.co.uk/">Petit Gateau</a>. One of the recipes she showed us was how to make jaffa cakes using glacé cherries instead of oranges for the jelly. I was impressed by it and waited an opportunity to try it again. So when I was approached by French glacé cherries again to take part in a recipe development competition, I knew I was going to make the jelly again.<br />
The preparation method of the glacé cherries uses only natural ingredients and the taste is as close to the natural as possible.<br />
Thinking of Japan and sakura, my idea was to hide the cherry jelly between layers of green tea and chocolate mousse, creating something like an entremet - the highly skilled and time consuming French dessert. I have always wanted to make an entremet, ever since I read and saw the amazing creations of Japanese genius patissier <a href="http://www.tastespotting.com/tag/hidemi+sugino">Hidemi Sugino</a> but I have never had enough non-divided-attention time to spare for the preparation of these elaborate desserts.<br />
However, the second invitation from French glacé cherries and some extra help I had with the kids allowed me to make an attempt to prepare something more time consuming. I still couldn't make the joconde imprime base I have been planning, but instead tried a new biscuit base I've always wanted to try.<br />
<br />
I loved the result! And the cherries and matcha were a perfect match.<br />
<br />
I adapted recipes from Cindy Robert for the French glacé cherries for the cherry jelly and from talented Lace Zhang from <a href="https://www.facebook.com/BakedbyLace">Baked by Lace</a> for the crust and the Matcha mousse.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhET3IkD5ai0qVntR6DGGOfxyNSGnTYW8X5Dh1KO9nxllrhrMcoUUKX6jUy4rYK39ywigHRrXhRK_7Y4k0Zx1194wN9vX16ZxjuhuoFwO9VOb16920bYRwOxju-WdOX_FtfTv7_A/s1600/DSC_0455.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhET3IkD5ai0qVntR6DGGOfxyNSGnTYW8X5Dh1KO9nxllrhrMcoUUKX6jUy4rYK39ywigHRrXhRK_7Y4k0Zx1194wN9vX16ZxjuhuoFwO9VOb16920bYRwOxju-WdOX_FtfTv7_A/s1600/DSC_0455.jpg" height="287" width="400" /></a></div>
<br />
<br />
<br />
<div style="text-align: center;">
<b><span style="font-size: large;">Recipes:</span></b></div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div style="text-align: center;">
<br /></div>
<i>(makes one 8 inch high spring form, or one 7 inch and one small personal size one)</i><br />
<i><br /></i>
<br />
<div style="text-align: center;">
<b>For the Biscuit Base:</b></div>
<div style="text-align: center;">
80 g butter</div>
<div style="text-align: center;">
80 g sugar</div>
<div style="text-align: center;">
2 eggs</div>
<div style="text-align: center;">
80 g ground almonds</div>
<div style="text-align: center;">
15 g plain flour</div>
<div style="text-align: center;">
10 g corn flour</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>For the Glacé cherry jelly:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
70 g French Glacé cherries - chopped</div>
<div style="text-align: center;">
100 ml grenadine syrup </div>
<div style="text-align: center;">
100 ml warm water</div>
<div style="text-align: center;">
3 leaves gelatine</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>For the Matcha mousse:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
300 g whipped double cream</div>
<div style="text-align: center;">
2 flat tbsp matcha powder</div>
<div style="text-align: center;">
80 ml water</div>
<div style="text-align: center;">
50 g Demerara sugar</div>
<div style="text-align: center;">
100 g white chocolate</div>
<div style="text-align: center;">
3 gelatine leaves</div>
<br />
<br />
<div style="text-align: center;">
<b>For the Chocolate mousse:</b></div>
<div style="text-align: center;">
160 g melted dark chocolate</div>
<div style="text-align: center;">
300 ml double cream</div>
<div style="text-align: center;">
50 g icing sugar</div>
<div style="text-align: center;">
1 leaf gelatine</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>For the matcha latte jelly:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 tsp matcha powder</div>
<div style="text-align: center;">
100 ml hot water</div>
<div style="text-align: center;">
1 tbsp Demerara sugar</div>
<div style="text-align: center;">
100 ml full fat milk</div>
<div style="text-align: center;">
3 leaves gelatine </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-zvBVSPoLIr-P37IKdVjOkTMS7k6oWCcdqPrHdoZr47XER5faA8NBkYVbwJ7xRY_aLMZlOK7QFDL2B6qJMPZHAGurF01SWB2Xdlr_alC1y1Qagg5uE_KBozNaYmTYs3Ch_sUDEQ/s1600/personal+entremet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-zvBVSPoLIr-P37IKdVjOkTMS7k6oWCcdqPrHdoZr47XER5faA8NBkYVbwJ7xRY_aLMZlOK7QFDL2B6qJMPZHAGurF01SWB2Xdlr_alC1y1Qagg5uE_KBozNaYmTYs3Ch_sUDEQ/s1600/personal+entremet.jpg" height="640" width="472" /></a></div>
<div style="text-align: center;">
<b><span style="font-size: large;">Method:</span></b></div>
<div style="text-align: center;">
<b><span style="font-size: large;"><br /></span></b></div>
<div style="text-align: center;">
First, start with the cherry jelly as it will take more time to set and in the ideal case it should be hidden inside the ready dessert so it makes sense to let it set in a smaller dish and then transfer to the big mould/spring form. Chop the glacé cherries and soak in the grenadine syrup. Add the warm water. In a cup with lukewarm water dissolve the leaves gelatine for about 5 minutes. Drain and add to the cherry mix. Transfer to a dish lined with plastic wrap and leave to set.</div>
<div style="text-align: center;">
<b><span style="font-size: large;"><br /></span></b></div>
<div style="text-align: center;">
Then, make the biscuit base - combine all ingredients with a mixer starting with the butter and sugar and gradually adding the rest. Spread evenly with a thickness of 1 cm on a flat baking sheet and bake for about 15 minutes at 180 degrees C.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
In the meantime prepare the matcha mousse: </div>
<div style="text-align: center;">
Heat the water and add the matcha powder and sugar. Remove from heat and add the chocolate chopped into evenly sized pieces. Stir continuously until dissolved. In another bowl beat the double cream until stiff. Then carefully combine the two mixtures. Soak the gelatin leaves in water for 5 minutes, drain them and add to the mousse. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
When the base has cooled down cut the appropriate amount and line the base of the spring form. Cover with the matcha mousse and leave to set. When set and hard, transfer the cherry jelly on top. </div>
<div style="text-align: center;">
Then make the chocolate mousse. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Melt the chocolate in a microwave very carefully at intervals of 30 seconds. Beat the double cream with the sugar and add the melted chocolate. Soak 1 leaf gelatine in water for 5 minutes then add to the mousse, mix and leave so it starts to set for 3-4 minutes. Then transfer in the mould. and leave to set in a fridge. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Finally, when the chocolate mousse is set make the matcha latte jelly - heat the water and dissolve the matcha and sugar in it. Add the milk and mix well. Proceed the same with the gelatine leaves as before, drain and add to the matcha liquid. coll down for 2-3 minutes but do not leave to set, instead transfer over the chocolate mousse to make a smooth reflecting surface. </div>
<div style="text-align: center;">
Set in the fridge for 12 hours. </div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
Decorate with glacé cherries and enjoy!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div>
<br /></div>
<br />Sneigehttp://www.blogger.com/profile/10264687130922141108noreply@blogger.com3tag:blogger.com,1999:blog-29224615.post-77031747785445066862014-01-16T22:52:00.000+00:002014-01-18T14:59:45.602+00:00Viennese Sandwich biscuits with Chestnut Ganache cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3KdmvA0es1BUgv2ROJlhVICX9Qy_bedm3erHmZe4vXWd1X-nGIqL7tdt_4TUPrecEUb6DHhyphenhyphen8xNL_3ZNOTtJR2RiHD8Cb_bk81zEJ4_Onvd5u8beGT-jZRN6etKoe9gZgap_5Vg/s1600/DSC_0011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3KdmvA0es1BUgv2ROJlhVICX9Qy_bedm3erHmZe4vXWd1X-nGIqL7tdt_4TUPrecEUb6DHhyphenhyphen8xNL_3ZNOTtJR2RiHD8Cb_bk81zEJ4_Onvd5u8beGT-jZRN6etKoe9gZgap_5Vg/s1600/DSC_0011.jpg" height="640" width="448" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
I am not really fond of chestnuts. They have a nice nutty flavour but there's also a but of sweetness and blandness in them and because of that I can't say they are a favourite. For the same reason I still got a can of chestnut purée in my cupboard and that was one very hard to obtain, I remember, some time ago, as it is only available around Christmas. (Quite like the ready pumpkin purée that can be found around Halloween and then almost impossible.)<br />
I have been looking for ideas what to do with the chestnut purée as it's expiry date was round the corner and throwing away food is just so wrong. First I was musing about some easy recipe like putting in entire can into a dough and probably bake cupcakes but I soon realised I wouldn't like the result quite as much as I expected, and throwing away food that I have spent time cooking is even wronger.<br />
It became apparent that chestnut purée will work best in a creamy environment and more like so with chocolate. So I gave up the plans for a quiet, fuss-free and washing-up free creation. It had to be done the passionate way - with a result to die for. The chestnut purée was about to become a rich dark chocolate ganache and chestnut purée whipped cream!<br />
The other part was easy - my favourite biscuits that I quite miss since I am in the UK - the soft yet crumbly shortbread biscuits sandwiched with cream are not too popular here. I was able to find some under the name of Viennese swirls in Waitrose though, just to remember how much I like them and to confirm tat these are my favourite biscuits of all. Of course I had to make chocolate Viennese swirls to join together with my chestnut and chocolate ganache - heaven!<br />
I had a batch of piping bags ready and that made the whole process a bit cleaner. The swirl biscuits are relatively easy to make - the only thing to consider is to leave enough space between them as they will expand and flatten a bit during baking. Otherwise no freezing or chilling required unlike other shortbread recipes.<br />
I made these the day before and oh, on the next morning! The cream had soften the biscuits a bit more and the flavours blended well together - yes, these definitely are a favourite!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyAZCaLYdCil55ThfhCyvv5FhPzd_3bCOoyWSZ5f2jyWQfLycosHqTHaig1uAUdGhEK27xVYaXpiP-daLIeYyPrjvn_PpuGUbIxnZCQeHaO1-rwvC8s6gNRf-ktu-9qm4FKcoP0g/s1600/DSC_0023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyAZCaLYdCil55ThfhCyvv5FhPzd_3bCOoyWSZ5f2jyWQfLycosHqTHaig1uAUdGhEK27xVYaXpiP-daLIeYyPrjvn_PpuGUbIxnZCQeHaO1-rwvC8s6gNRf-ktu-9qm4FKcoP0g/s1600/DSC_0023.jpg" height="640" width="440" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i><span style="font-size: large;"><b>Viennese biscuits with Chestnut Ganache Cream</b></span></i></div>
<div style="text-align: center;">
<i><span style="font-size: large;"><b><br /></b></span></i></div>
<div style="text-align: center;">
<b><i>Biscuits</i></b></div>
<div style="text-align: center;">
<b><i><br /></i></b></div>
<div style="text-align: center;">
<b>Products:</b></div>
<div style="text-align: center;">
(makes around 40 individual biscuits)</div>
<div style="text-align: center;">
50 g icing sugar</div>
<div style="text-align: center;">
250 g soft butter</div>
<div style="text-align: center;">
1 tsp vanilla essence</div>
<div style="text-align: center;">
230 g plain flour</div>
<div style="text-align: center;">
20 g cocoa</div>
<div style="text-align: center;">
50 g corn flour</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Method:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Beat the butter and sugar until creamy and add the flour and cocoa. At that stage knead with hands until the dough is soft enough. I used a piping bag with a nozzle attached but though that a cookie press might work better as the dough is a bit hard. However it will soften a bit more in the process.</div>
<div style="text-align: center;">
Line a baking sheet with baking paper and squeeze the piping bag to make the roses. Arrange them with at least an inch space between them.</div>
<div style="text-align: center;">
Bake immediately (without putting them in the fridge) at 180 degrees for 15 minutes. </div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDD-UUru8zn350t47rjXVpJPIugktPQDrEfCEnsC5Cri2Mo1H5omICOWSpl8TMZYxSysck_aj15fDjBx2vrpaKSw4Rhf_57PvKwTvabwpkB1POk34S7n4RuwIi_EtXu1l0wWYIQ/s1600/chestnut+creme+Viennese+sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDD-UUru8zn350t47rjXVpJPIugktPQDrEfCEnsC5Cri2Mo1H5omICOWSpl8TMZYxSysck_aj15fDjBx2vrpaKSw4Rhf_57PvKwTvabwpkB1POk34S7n4RuwIi_EtXu1l0wWYIQ/s1600/chestnut+creme+Viennese+sandwich.jpg" height="265" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b><i>Chestnut and dark chocolate ganache</i></b></div>
<div>
<br /></div>
<div style="text-align: center;">
Cream is enough for two doses of biscuits - so reduce by half or keep in the fridge and use within a week.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Products:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
200 ml double cream</div>
<div style="text-align: center;">
150 g dark chocolate</div>
<div style="text-align: center;">
400 g chestnut purée</div>
<div style="text-align: center;">
1/2 tsp vanilla essence</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Method:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Heat the double cream but don't let it boil. Remove from heat and add the chopped chocolate pieces into it. Keep stirring gently until dissolves. Leave to cool down, cover with clingfilm and put in the fridge for 1-2 hours.</div>
<div style="text-align: center;">
Beat the chestnut purée with/or without some sugar. Beat the cooled ganache with the mixer for a minute and add the chestnut purée. Add the vanilla essence and continue to beat until homogeneous.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Join the ready biscuits with the cream.</div>
<div style="text-align: center;">
They will taste even better on the next day.</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6uJx8LEwlOcNaOMsKtujPdHdE3eL1Mb-VyfwejRkDaTkjdQOfkXu4r9e29kSV3jlqk9JdQkx-rGWRTxPO3Owaeil4D_xtcGoGW1uMJMdhyEjkETQfIwukLDGoeo4rdtjzQdDmQ/s1600/DSC_0048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh6uJx8LEwlOcNaOMsKtujPdHdE3eL1Mb-VyfwejRkDaTkjdQOfkXu4r9e29kSV3jlqk9JdQkx-rGWRTxPO3Owaeil4D_xtcGoGW1uMJMdhyEjkETQfIwukLDGoeo4rdtjzQdDmQ/s1600/DSC_0048.jpg" height="640" width="442" /></a></div>
<br />Sneigehttp://www.blogger.com/profile/10264687130922141108noreply@blogger.com0tag:blogger.com,1999:blog-29224615.post-80957246194161417282014-01-04T21:48:00.000+00:002014-01-18T14:59:24.341+00:00Christmas tree marshmallows for minted hot chocolate<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMjooBD3J0tQIuaiiVlr9h13Ap1XWx56un4ovX-uK6qLp5OQzWXiMP25N3sSqtb66N4RVTRJsJf19a4i1L8-DsvA7e83wP6mK_hGr1ofLn7MJZxQjZzM7qMhYEgZQRiHyEUPbgIw/s1600/DSC_0037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMjooBD3J0tQIuaiiVlr9h13Ap1XWx56un4ovX-uK6qLp5OQzWXiMP25N3sSqtb66N4RVTRJsJf19a4i1L8-DsvA7e83wP6mK_hGr1ofLn7MJZxQjZzM7qMhYEgZQRiHyEUPbgIw/s640/DSC_0037.jpg" height="640" width="417" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Last year I made my first marshmallows - they were vanilla-flavoured and rolled in shredded coconut and cut in cubic shapes to mimic igloo blocks. That was for my son's Pingu themed birthday party last summer.<br />
The marshmallows was quite a success and for me - relatively easy and straightforward to make. So they have been on my to cook list for quite a while.<br />
Last Christmas I was thinking of a drink gift for the teachers and came up with the idea of mint-flavoured hot chocolate with marshmallows. Then the image of a hot cup of warm chocolate with floating green Christmas-tree marshmallows inside just popped into my mind and I knew what I was going to make.<br />
Besides mint and chocolates are one of my top flavours for chocolate.<br />
So here we go - I got the mini-Christmas tree cookie cutter I've got (I've got lots of cookies cutters) out of the cookie cutter storing box, prepared the gelatine, sugar and the mint essence, put the mixer on stand by and rolled up my sleeves.<br />
<br />
The time needed until leaving the marshmallow mixture to dry is about 15-20 minutes. Setting time might take between 6 hours to overnight.<br />
Well, cutting the actual shape of the marshmallows is a bit fiddly as they are stubbornly sticky and I had to wash the cutter every 5-6 cut shapes. So the final time would vary.<br />
<br /></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW5uuH-Ke8GpV6CyC3lnogB7aUuQR2qA3DQRAVsUr_JrmEJrlxtaojslPDuYMh3hEQ-zyqnj-dljhcaI9tdyvRI0PNMUZC9GP8h_TFiiVfYSE4fOnagrxSvjkOSheQezH-IkYgnQ/s1600/peppermint+marshmallows.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW5uuH-Ke8GpV6CyC3lnogB7aUuQR2qA3DQRAVsUr_JrmEJrlxtaojslPDuYMh3hEQ-zyqnj-dljhcaI9tdyvRI0PNMUZC9GP8h_TFiiVfYSE4fOnagrxSvjkOSheQezH-IkYgnQ/s400/peppermint+marshmallows.jpg" height="206" width="400" /></a></div>
<br /></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;"><i><b>Recipe</b></i></span></div>
<div>
<br /></div>
<div>
Covers one 30x40 cm raised-edge oven tray - the thickness of the marshmallows is about 0.5 cm. If you need them thicker - use a smaller and deeper dish.<br />
<br />
<span style="font-size: large;"><br /></span>
<br />
<div style="background-color: white; line-height: 18px; text-align: center;">
<span style="font-family: inherit;">114 g powdered gelatin</span></div>
<div style="background-color: white; line-height: 18px; text-align: center;">
<span style="font-family: inherit;">90 ml water</span></div>
<div style="background-color: white; line-height: 18px; text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; line-height: 18px; text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; line-height: 18px; text-align: center;">
<span style="font-family: inherit;">1/2 tbsp mint extract</span></div>
<div style="background-color: white; line-height: 18px; text-align: center;">
<span style="font-family: inherit;">1 cups sugar</span></div>
<div style="background-color: white; line-height: 18px; text-align: center;">
<span style="font-family: inherit;">75 ml water</span></div>
<div style="background-color: white; line-height: 18px; text-align: center;">
<span style="font-family: inherit;">100 g golden syrup</span></div>
<div style="background-color: white; line-height: 18px; text-align: center;">
<span style="font-family: inherit;">1/4 tsp salt</span></div>
<div style="background-color: white; line-height: 18px; text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; line-height: 18px; text-align: center;">
<span style="font-family: inherit;">green food colouring</span></div>
<div style="background-color: white; line-height: 18px; text-align: center;">
<span style="font-family: inherit;">rice four </span></div>
<div style="background-color: white; line-height: 18px; text-align: center;">
<span style="font-family: inherit;">confectioner's sugar</span></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">
<br /></div>
<div style="background-color: white; line-height: 18px; text-align: center;">
<b><i><span style="font-family: inherit; font-size: large;">Method<br />
</span></i></b></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">
<br /></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">
<br /></div>
<div style="background-color: white; text-align: center;">
<div>
<span style="font-family: inherit;"><span style="line-height: 18px;">Sprinkle the gelatin in the cold water and leave to soak and absorb the water - 10 minutes. Then heat the mixture for a very short period - 1-2 minutes in bain marie or twice for 5 seconds in a </span></span><span style="line-height: 18px;">microwave</span><span style="font-family: inherit;"><span style="line-height: 18px;"> oven until it liquefies. Set aside.</span></span></div>
<div style="line-height: 18px;">
<span style="font-family: inherit;">In the meantime - the 10 minutes - combine the sugar, water, golden syrup and salt in a saucepan and bring to the boil until it reaches the soft ball stage - 115 degrees C. </span></div>
<div style="line-height: 18px;">
<span style="font-family: inherit;">Remove from heat and transfer to a bigger bowl. Add the liquefied gelatin and start mixing with a hand mixer at high speed for some 8 minutes. The mixture will expand absorbing air and change colour to opaque white and consistency to light and fluffy. At that stage add the mint extract and the colouring.</span></div>
<div style="line-height: 18px;">
<span style="font-family: inherit;"><br /></span></div>
<div style="line-height: 18px;">
<span style="font-family: inherit;">Line a the biscuit tray with parchment paper and spray with oil.</span></div>
<div style="line-height: 18px;">
<span style="font-family: inherit;">Transfer the mixture to the tray and leave for between 6 hours to overnight.</span></div>
<div>
<span style="font-family: inherit;"><span style="line-height: 18px;">On the next day using oiled </span></span><span style="line-height: 18px;">cookie</span><span style="font-family: inherit;"><span style="line-height: 18px;"> cutter cut the desired shapes and roll into mixed rice flour and icing sugar.</span></span></div>
<div style="line-height: 18px;">
<br /></div>
<div style="line-height: 18px;">
Store in airtight container and sprinkle some over your hot chocolate, coffee, or even tea! :)</div>
<div style="line-height: 18px;">
<br /></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqqVt8OmQCLs3tRJGQLddraqnp9i4gAygDAOootf9tIPW6GqI6HwJQJRxREwN1syc93vyD-DsMGvhO6Nr59F9UMbq8SxhmGIrLUDo85g8KJgPH-DiGRn8T1qmWsU1m2nPbOznECg/s1600/DSC_0051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqqVt8OmQCLs3tRJGQLddraqnp9i4gAygDAOootf9tIPW6GqI6HwJQJRxREwN1syc93vyD-DsMGvhO6Nr59F9UMbq8SxhmGIrLUDo85g8KJgPH-DiGRn8T1qmWsU1m2nPbOznECg/s640/DSC_0051.jpg" height="640" width="408" /></a></div>
<div style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">
<br /></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">
<br /></div>
</div>
Sneigehttp://www.blogger.com/profile/10264687130922141108noreply@blogger.com2tag:blogger.com,1999:blog-29224615.post-75185545398098561562013-07-21T20:35:00.000+01:002013-07-21T20:55:07.841+01:001-2-3 Easy MedierrAsian Kebab Rice Rolls<span style="background-color: rgba(255, 255, 255, 0);"><a href="http://www.flickr.com/photos/snezhanak/9308681029/" title="mediterrasian spring rolls by sneige, on Flickr"><img alt="mediterrasian spring rolls" height="640" src="http://farm8.staticflickr.com/7285/9308681029_89b80aabdb_z.jpg" width="426" /></a></span><br />
<br />
Earlier in July this year the annual food bloggers conference - Food Bloggers Connect - celebrated its fifth anniversary in London - it was a great opportunity to meet old and new friends and getting insightful advice on running a food blog from different people related to the food and blogging industries.<br />
It was also a time to learn that kids and plans seriously do not work well together as I was restricted in attending <strike>some</strike> most of the talks. <i>*Note to self - no more booking full day conferences and events with babies under at least 1.5 years old.</i><br />
But let's get back to the friends - I got a lovely gift basket from my friend Artemis of Greek food blog <a href="http://wonderfoodlandinenglish.wordpress.com/">Wonderfoodland</a> which included a traditional Greek thing called oxymel. I hadn't tried that before but according to the label it is a very old traditional mixture used to boost health and mentioned in ancient texts of Aristotle, Hippocrates snd Lysias and consists of honey, vinegar, wine, currants and figs. And it can be used as salad dressing - and what salad dressing!<br />
<br />
I used it in this fast and easy recipe that combines my favourite flavours of Mediterranean and Asian foods - in the form of Vietnamese rice spring roll wrappers and minted cucumber cubes with fresh tomato salsa, Greek oxymel dressing and spiced pork pieces (any other ready doner kebab meat will do, or omit the meat completely for a vegetarian version).<br />
<br />
Of course the wrappers will taste wonderful evven without the oxymel and I don't remember seeing it anywhere in stores in the UK. (I might be wrong.) It would be nice to try and make some own oxymel and I am writing that down for another time.<br />
<br />
The freshness comes from the combination of fresh vegetables and mint and the uncooked wrapper - delicious guaranteed.<br />
<br />
<a href="http://www.flickr.com/photos/snezhanak/9311464190/" title="pork tomato salsa and minted cucumber rice wrap rolls by sneige, on Flickr"><img alt="pork tomato salsa and minted cucumber rice wrap rolls" height="333" src="http://farm3.staticflickr.com/2883/9311464190_d17fbcac80.jpg" width="500" /></a><br />
<br />
<br />
<div style="text-align: center;">
Instructions:</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Makes 15 wraps</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1. Cooked seasoned pork peaces - about 200 g (for convenience use kebab meat - chicken or lamb)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
2. for the tomato salsa:</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
4 ripe tomatoes - chopped</div>
<div style="text-align: center;">
1/2 red onion finely chopped</div>
<div style="text-align: center;">
1 tbsp Greek oxymeli dressing</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
3. for the cucumber salad:</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 cucumber - chopped</div>
<div style="text-align: center;">
3 tablespoons chopped mint leaves</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
And the final ingredient : rice roll wrappers </div>
<div style="text-align: center;">
<br /></div>
The rice rappers are sold in Asian supermarkets and do not requite cooking but only soaking in lukewarm water for 5-10 seconds until soft.<br />
To make the cucumber salad just chop 1 cucumber and mix with fresh chopped mint leaves - set aside.<br />
To make the tomato salsa - combine all the ingredients and set aside.<br />
<br />
Heat the meat and start assembling!<br />
You can use the oxymel for dipping if you'd like.<br />
<br />Sneigehttp://www.blogger.com/profile/10264687130922141108noreply@blogger.com0tag:blogger.com,1999:blog-29224615.post-26225834683332383432013-07-19T13:11:00.001+01:002013-07-19T13:34:18.195+01:00Raw peppers and herbed feta appetisers <br />
<span style="background-color: rgba(255, 255, 255, 0);"><a href="http://www.flickr.com/photos/snezhanak/9311476200/" title="herbed feta stuffed mini peppers by sneige, on Flickr"><img alt="herbed feta stuffed mini peppers" height="640" src="http://farm8.staticflickr.com/7397/9311476200_b2df85eb15_z.jpg" width="426" /></a></span><br />
<br />
Do you remember my strawberry <a href="http://orangethyme.blogspot.co.uk/2013/06/strawberry-lemonade.html">lemonade</a> from a couple of weeks ago? I was complaining then of the relatively low temperatures that did not translate summer but middle spring. I was hoping for some more sunshine, clear skies, flip flops and spaghetti straps and here they are - the record high temperatures hit London and England in general - finally a proper summer with temperatures nearing and surpassing 30 degrees - I am happy!<br />
<br />
However that heat might stay longer - apparently it would be there for a month - not such a good news for a lot of people. So I am coming to the rescue with my next several posts with foods that will help you bear the heat better.<br />
<br />
I am planning to do a top 10 or top 5 of refreshing summer drinks (non alcoholic) to help you survive through the hot season - all foods and drinks inspired by near and faraway places where people are traditionally faced with excessive heat. (I will do my best to make this on time but you know having kids can be one of the most stressful experiences in life and what I've learned the hard way is that plans and schedule does not work well together with kids. And multitasking on a 24/7 shift for years can be well, tiring.)<br />
<br />
Let me start with these stuffed mini red peppers - the title says it all. We used to have feta stuffed<br />
green peppers as a summer snack back at home - it's easy, fast, packed with vitamins and nutrients and no carbs at all.<br />
Eating raw unprocessed foods means all nutrients are consumed at their best without any loss of the good stuff as happens when boiling, frying or baking.<br />
Feta cheese will provide the essential proteins to the mix and fresh herbs as coriander or parsley or even dill are a natural guilt free way to add more taste and flavour.<br />
<br />
<span style="background-color: rgba(255, 255, 255, 0);"><a href="http://www.flickr.com/photos/snezhanak/9311476444/" title="herbed feta stuffed mini peppers by sneige, on Flickr"><img alt="herbed feta stuffed mini peppers" height="640" src="http://farm3.staticflickr.com/2847/9311476444_ed5980d96e_z.jpg" width="426" /></a></span><br />
<br />
<br />
<br />
<br />
<br />
All you need in a glance!<br />
<br />
<span style="background-color: rgba(255, 255, 255, 0);"></span><br />
<br />
<a href="http://www.flickr.com/photos/snezhanak/9321381490/" title="PicFrame by sneige, on Flickr"><img alt="PicFrame" height="500" src="http://farm8.staticflickr.com/7281/9321381490_1d526385d1.jpg" width="500" /></a><br />
<div style="text-align: center;">
<span style="font-size: large;">Products:</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
200 g sweet mini peppers</div>
<div style="text-align: center;">
100 g crumbles of feta cheese</div>
<div style="text-align: center;">
About 1/4 cup fresh coriander leaves - chopped</div>
<div style="text-align: center;">
Optional - 1 clove of garlic - mashed</div>
<div style="text-align: center;">
<br /></div>
<span style="background-color: rgba(255, 255, 255, 0);"><a href="http://www.flickr.com/photos/snezhanak/9308693077/" title="atuffed mini peppers by sneige, on Flickr"><img alt="atuffed mini peppers" height="333" src="http://farm4.staticflickr.com/3692/9308693077_ac7187e8c0.jpg" width="500" /></a></span><br />
<br />
<div style="text-align: center;">
<span style="font-size: large;">Method:</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Wash the peppers and discard the tops - discard anynseeds and membranes hay might have.</div>
<div style="text-align: center;">
Combine the feta cheese, chopped coriander leaves and garlic to a paste. Stuff the peppers with the paste and enjoy!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<br />
<br />
<br />
<br />Sneigehttp://www.blogger.com/profile/10264687130922141108noreply@blogger.com4tag:blogger.com,1999:blog-29224615.post-44164597848742073482013-07-04T12:34:00.000+01:002013-07-04T12:34:45.277+01:00Goldfish cheese crackers<a href="http://www.flickr.com/photos/snezhanak/9208459016/" title="goldfish crackers by sneige, on Flickr"><img alt="goldfish crackers" height="640" src="http://farm3.staticflickr.com/2864/9208459016_0b653465fa_z.jpg" width="416" /></a><br />
<br />
For my son's birthday which was Pingu-themed my friend from <a href="http://lollipopideas.blogspot.co.uk/">Lollipop Sweet Ideas</a> who was doing the papers and sweet table design suggested I put some golden fish crackers with a label "Feed the Penguins"That was a great idea, the only problem was that no fish crackers can be found in the UK, so I just had to make them.
The fish shape cutter proved to be a problem as well as I was not very happy to pay ten bucks on a fish cutter (+postage) but thankfully I came across a <a href="http://makingdowiththenotsonew.blogspot.co.uk/2008/10/aluminum-can-fish-cookie-cutter-and.html">tutorial </a>how to make your own cookie cutter from an empty can, so that's what we did! And it wasn't in any way difficult or complicated!
The recipe for the fish crackers is easy as well - it's the simplest ever - only three ingredients - butter, cheese and flour.
Now to make the fishes slightly orange I used Red Leicester cheese.<br />
<br />
<a href="http://www.flickr.com/photos/snezhanak/9208458856/" title="red leicester fish crackers by sneige, on Flickr"><img alt="red leicester fish crackers" height="324" src="http://farm4.staticflickr.com/3711/9208458856_1c28a4aeb3.jpg" width="500" /></a><br />
<br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><i><b><br /></b></i></span></div>
<div style="text-align: center;">
So here is my <b>Recipe</b>:</div>
<div style="text-align: center;">
<i style="font-size: x-large;"><b><br /></b></i></div>
<div style="text-align: center;">
<i style="font-size: x-large;"><b>Gold Fish crackers with Red Leicester</b></i></div>
<div style="text-align: center;">
<i style="font-size: x-large;"><b><br /></b></i></div>
<div style="text-align: center;">
<i> (yields: depending on the size - mine was miniature to</i><i> medium (2.5-3 cm)- around 60)</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i></i>170 g Red Leicester cheese - grated </div>
<div style="text-align: center;">
70 g softened unsalted butter </div>
<div style="text-align: center;">
100 g plain flour </div>
<div style="text-align: center;">
optional - black sesame seeds or caraway seeds to use as eyes. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b> Method: </b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
Combine all products into a homogeneous ball. Roll a 0.5 cm layer on a lightly floured surface and cut shapes with the cutter.
Make the remaining dough into a ball again and repeat. Do this until there is no more dough left. </div>
<div style="text-align: center;">
If the dough is difficult to cut because it is too soft - put in the fridge covered in plastic bag for 20-30 minutes then proceed. </div>
<div style="text-align: center;">
If using seeds for eyes - pinch them into the shapes right before they go into the oven.
Place the cracker shapes on a baking sheet and bake for 15 minutes on 170 degrees. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
That's it! Very easy.</div>
Sneigehttp://www.blogger.com/profile/10264687130922141108noreply@blogger.com4tag:blogger.com,1999:blog-29224615.post-41023906299623862172013-06-16T13:10:00.000+01:002013-06-16T13:12:39.947+01:00Strawberry Lemonade<a href="http://www.flickr.com/photos/snezhanak/9055256931/" title="strawberry lemonade by sneige, on Flickr"><img alt="DSC_0102s" height="640" src="http://farm4.staticflickr.com/3683/9055256931_29cc9b86c7_z.jpg" width="426" /></a><br />
<br />
It's mid June already and the British summer is still difficult to spot. It's breezy, quite cool, rainy and sunshine is scarce and sporadic. And so the piles of suncream tubes and bottles in the stores look a bit out of proportion.<br />
<br />
But the summer is somewhere out there - you can sense it by the people wearing sleeveless tops, cropped pants and shorts, flip flops and sandals, picnic rugs and of course by the smell of British strawberries which are finally in season.<br />
<br />
It's finally that time of the year when the strawberries have conquered the stores piled in their neat little punnets and bursting with fragrance, colour and flavour. It's even more astonishing when compared to the rest of the *seasonal* fruit which, let's face it, are like made of plastic - no taste, no fragrance.<br />
<br />
But strawberries are different - they are real and at their best at the moment - they just have to be enjoyed.<br />
And why not try a all natural summery refreshing drink with a hope to attract the summer? I am talking about strawberry lemonade.<br />
<br />
<a href="http://www.flickr.com/photos/snezhanak/9055255427/" title="strawberry lemonade by sneige, on Flickr"><img alt="DSC_0107s" height="333" src="http://farm4.staticflickr.com/3704/9055255427_864ab1f7eb.jpg" width="500" /></a><br />
<br />
It can be served over ice and sweetened with brown sugar or honey to taste with a slice of lime for its exotic warming aroma which always reminds me of a hint of cinnamon.<br />
<br />
Do give it a go!<br />
<br />
<a href="http://www.flickr.com/photos/snezhanak/9057480916/" title="DSC_0081s by sneige, on Flickr"><img alt="DSC_0081s" height="640" src="http://farm8.staticflickr.com/7335/9057480916_b3c63cbb12_z.jpg" width="446" /></a><br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b><i>Strawberry Lemonade</i></b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Products</b>:</div>
<div style="text-align: center;">
<i>(serves 6-8)</i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: center;">
300 g fresh strawberries</div>
<div style="text-align: center;">
the freshly squeezed juice of 6 medium lemons (or 4 large) </div>
<div style="text-align: center;">
1/2 cup light golden sugar</div>
<div style="text-align: center;">
1.250 l water</div>
<div style="text-align: center;">
fresh mint leaves </div>
<div style="text-align: center;">
1-2 limes to garnish </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/snezhanak/9055255025/" title="strawberry lemonade by sneige, on Flickr"><img alt="DSC_0154s" height="640" src="http://farm8.staticflickr.com/7316/9055255025_36d067d637_z.jpg" width="430" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Method</b>:</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Squeeze the lemons and blend the strawberries in a blender. Dissolve the sugar in the water.</div>
<div style="text-align: center;">
Combine the lemon juice, water and strawberries in a bowl and stir until homogeneous.</div>
<div style="text-align: center;">
Decorate with the mint leaves and limes.</div>
<div style="text-align: center;">
Serve over ice or with pieces of fresh strawberries. </div>
<div style="text-align: center;">
Enjoy!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/snezhanak/9057478908/" title="strawberry lemonade by sneige, on Flickr"><img alt="DSC_0132s" height="640" src="http://farm8.staticflickr.com/7425/9057478908_bf32132397_z.jpg" width="430" /></a></div>Sneigehttp://www.blogger.com/profile/10264687130922141108noreply@blogger.com3tag:blogger.com,1999:blog-29224615.post-29201965712502602872013-06-10T16:37:00.000+01:002013-06-10T16:37:57.971+01:00Coconut Marshmallows for a special birthday<a href="http://www.flickr.com/photos/snezhanak/8992220554/" title="Coconut marshmallows by sneige, on Flickr"><img alt="Coconut marshmallows" height="640" src="http://farm4.staticflickr.com/3760/8992220554_ee32554894_z.jpg" width="462" /></a><br />
<br />
Ever since I read an extensive article about making home-made marshmallows in Delicious magazine, I wanted to make some. But without a sugar thermometer and not enough free time for experiments I kept them in my recipe wish list for the blog for quite some time.<br />
<br />
The time to make them finally came last May. My son's birthday party had to be Pingu themed as this was the most memorable thing he's been a fan of for the past year. So maintaining the tradition from previous years, here we go with Penguin and ice themed birthday at the end of May. But ice and summer (even the British summer) are actually a very good combination - thinking of ice cream. There ware lots of ice cream and sprinkles and decorations and toppings and generally ice cream madness.<br />
<br />
The marshmallows were the perfect pick for igloo blocks I thought - and was right.<br />
I just could not resist the cute fluffy airy deliciousness of this home made treat. They are not very complicated to make provided you're not afraid to deal with gelatin, sugar thermometer and boiling sugar syrup in the same time.<br />
<br />
A note to myself - they were overtly sweet - so I shall be looking for a way to reduce sugar or reduce the size although this size worked perfectly for my igloo building blocks idea.<br />
<br />
<a href="http://www.flickr.com/photos/snezhanak/8992221826/" title="Coconut marshmallows by sneige, on Flickr"><img alt="Coconut marshmallows" height="640" src="http://farm8.staticflickr.com/7323/8992221826_37419ca389_z.jpg" width="491" /></a><br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><i><b>Coconut coated Vanilla Marshmallows</b></i></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><i><b><br /></b></i></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Recipe:</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
(makes around 45 big squares - so could be easily halved)</div>
<div style="text-align: center;">
I adapted Brownie Points <a href="http://www.browniepointsblog.com/2006/04/15/basic-vanilla-marshmallows/">basic marshmallows recipe</a> adjusting the sugar contents but it still was too sweet - something to work out next time.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
28 g powdered gelatin</div>
<div style="text-align: center;">
180 ml water (or other liquid - like cocnut milk)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 tbsp vanilla extract</div>
<div style="text-align: center;">
2 cups sugar</div>
<div style="text-align: center;">
150 ml water</div>
<div style="text-align: center;">
200 g golden syrup</div>
<div style="text-align: center;">
1/2 tsp salt</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
rice four </div>
<div style="text-align: center;">
confectioner's sugar</div>
<div style="text-align: center;">
200 desiccated coconut</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"> Method:</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
First prepare the gelatin - sprinkle the gelatin in the cols water or liquid and leave to soak and absorb the water - 10 minutes. Then heat the mixture for a very short period - 1-2 minutes until it liquefies and set aside.</div>
<div style="text-align: center;">
In the meantime - the 10 minutes - combine the sugar, water, golden syrup and salt in a heavy bottom sauce pan and bring to the boil until it reaches the soft ball stage - 115 degrees C. </div>
<div style="text-align: center;">
Remove from heat and transfer to a bigger bowl. Add the liquefied gelatin and start mixing with a hand mixer at high speed for between 8 and 10 minutes. The mixture will expand absorbing air and change colour to opaque white and consistency to light and fluffy. At that stage add the vanilla extract and in case you are adding some colouring that is the time.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Line a mould with parchment paper and spray with oil. I also sprinkled some desiccated coconut to allow easy release. </div>
<div style="text-align: center;">
Transfer the white mixture to the mould and leave overnight.</div>
<div style="text-align: center;">
On the next day using oiled knife cut wide strips and then make cubes.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
The cues are going to be very sticky so very quickly coat in the desiccated coconut and icing sugar (and/or corn flour - I didn't use corn flour this time.) </div>
<div style="text-align: center;">
The marshmallows are in their best condition kept in an airtight container for 5-6 days.</div>
<div style="text-align: center;">
<br /></div>
<br />
<br />
<a href="http://www.flickr.com/photos/snezhanak/8992222760/" title="Coconut marshmallows by sneige, on Flickr"><img alt="Coconut marshmallows" height="640" src="http://farm6.staticflickr.com/5325/8992222760_1598c7bd9d_z.jpg" width="453" /></a>Sneigehttp://www.blogger.com/profile/10264687130922141108noreply@blogger.com1tag:blogger.com,1999:blog-29224615.post-85963353746258271942013-04-29T23:41:00.001+01:002013-05-01T11:11:23.135+01:00Pomegranate Curd Bars with Seedy Pine Nuts Crust - and a Baby Shower!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVXuFFRoSaRIN0o6elLWauydMTbP9Lz7fGXlSyKJWyWuOKr_9Z1JpGCV_YK7W-nsZOr-X3mUY40iO7iB9JUjTtNQ1f8rocnlX0twJTTEL1qmhjyX9eJ77GXafT9l6o0_2ChaPCHQ/s1600/VBS+zita.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVXuFFRoSaRIN0o6elLWauydMTbP9Lz7fGXlSyKJWyWuOKr_9Z1JpGCV_YK7W-nsZOr-X3mUY40iO7iB9JUjTtNQ1f8rocnlX0twJTTEL1qmhjyX9eJ77GXafT9l6o0_2ChaPCHQ/s320/VBS+zita.png" width="251" /></a></div>
<br />
My friend Zita Nagy who I met in 2011 during the Food Blogger Connect in London welcomed her first child - a cute baby boy - yesterday! What great news! Congratulations Zita and Ivan! May you little treasure Adam be a happy healthy little bundle of joy to his parents!<br />
<br />
Together with other food blogger friends we decided to throw a surprise baby shower for her but we are slightly fashionably late now :)<br />
<br />
Zita's blog <a href="http://www.ziziadventures.com/" target="_blank">Zizi's adventures</a> (in English and Hungarian) is specialised in vegetarian and vegan cooking and shares healthy recipes combining fresh produce and raw foods. Her blog and she herself is a big inspiration to me to stay on track and include more raw foods in our diet.
She's also a wonderful person and I am very happy to know her.<br />
This year she and her boyfriend are experiencing a great life changing moment - welcoming their first child and jumping into the wonderful experience of being parents.<br />
<br />
<br />
Parenting is one of a kind experience - it's moving, ecstatic, exhilarating, energising and empowering but exhausting in the same time too. It makes you go to lengths you never expected you're capable of,<br />
it constantly asks you to learn new skills and improve old ones, makes you a better teacher and sets you on a path to become a better person.<br />
And at the end of the day it's totally gonna be worth it.<br />
<br />
Zita and Ivan, I know you are going to be great parents and I wish you lots of happiness, wisdom and feeling of fulfilness in your new role. Congratulations!<br />
<br />
As Zita is one of the healthiest food loving persons I know, my recipe for the baby shower includes lots of seeds, almond butter and to be true to myself - pomegranate molasses and rose water.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/snezhanak/8694318046/" style="margin-left: 1em; margin-right: 1em;" title="pomegranate curd bars by sneige, on Flickr"><img alt="pomegranate curd bars" height="640" src="http://farm9.staticflickr.com/8403/8694318046_9e8da0b478_z.jpg" width="429" /></a></div>
<br />
<br />
Pomegranate has been a symbol of fertility, abundance and prosperity in a number of world cultures and in Christianity is linked with resurrection and eternal life.<br />
I really love its sweet-sour taste, that some people might find too sour, and for me it is like both sides of parenting, so I thought that would be the perfect choice.<br />
<br />
<br />
Here are the rest of the recipes from the little belated virtual baby shower:<br />
<br />
<br />
<blockquote style="background-color: white; color: #222222;" type="cite">
<blockquote type="cite">
<blockquote type="cite">
<div dir="ltr">
<span style="font-family: Georgia, Times New Roman, serif;"><i>The wonderful Tuscan Sweet Zucchini Cake </i><b><a href="http://en.julskitchen.com/tuscany/a-tuscan-sweet-zucchini-cake">Scarpaccia</a> </b><i>from Giulia of </i><a href="http://en.julskitchen.com/" style="font-style: italic;">Jul's Kitchen</a></span></div>
</blockquote>
</blockquote>
</blockquote>
<blockquote style="background-color: white; color: #222222;" type="cite">
<blockquote type="cite">
<blockquote type="cite">
<div dir="ltr">
<div class="im" style="color: #500050;">
<span style="font-family: Georgia, Times New Roman, serif;"><i>The new mom's friendly </i><a href="http://www.missfoodwise.com/2013/05/nourishing-stout-and-oat-drink.html"><b>Nourishing Stout & Oat Drink </b></a><i> from Regula aka </i><a href="http://www.missfoodwise.com/" style="font-style: italic;">Miss Foodwise</a></span></div>
</div>
</blockquote>
</blockquote>
</blockquote>
<blockquote type="cite">
<blockquote type="cite">
<blockquote type="cite">
<div dir="ltr">
<div class="im" style="background-color: white; color: #500050;">
<span style="font-family: Georgia, Times New Roman, serif; font-style: italic;">The succulent </span><b><a href="http://www.dirtykitchensecrets.com/?p=6647&preview=true">Moghrabieh Salad with Preserved Lemon and Coriander Pesto</a> </b><span style="font-family: Georgia, Times New Roman, serif; font-style: italic;"> from Beth of <a href="http://www.dirtykitchensecrets.com/">Dirty Kitchen Secrets</a> </span></div>
</div>
</blockquote>
</blockquote>
</blockquote>
<blockquote type="cite">
<blockquote type="cite">
<blockquote type="cite">
<div dir="ltr">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #222222; font-style: italic;"><span style="background-color: white;">The crunchy </span></span><a href="http://www.labna.it/biscotti-di-pasta-frolla-integrale-al-cacao.html" style="background-color: white; color: #222222;"><b>Whole Wheat Flour Cocoa Cookies</b></a><span style="color: #222222; font-style: italic;"><span style="background-color: white;"> from Jasmine of </span></span><a href="http://www.labna.it/" style="background-color: white; color: #222222; font-style: italic;">Labna - Amore in Cucina </a></span> </div>
</blockquote>
</blockquote>
</blockquote>
<blockquote type="cite">
<blockquote type="cite">
<blockquote type="cite">
<div dir="ltr">
<span style="font-family: Georgia, Times New Roman, serif;"><br /><span style="color: #222222;"><span style="background-color: white;"><i>The fabulous Cheese Pie from Εpirus </i><b><a href="http://wonderfoodlandinenglish.wordpress.com/2013/05/01/zitas-virtual-baby-shower-kasopita-or-let-me-treat-you-an-easy-traditional-greek-cheesepie/">Kasopita</a></b><i> from </i></span></span><i>Artemis of </i><a href="http://wonderfoodland.wordpress.com/" style="font-style: italic;">Woderfoodland</a></span></div>
</blockquote>
</blockquote>
</blockquote>
<blockquote style="background-color: white; color: #222222;" type="cite">
<blockquote type="cite">
<blockquote type="cite">
<div dir="ltr">
<span style="font-family: Georgia, Times New Roman, serif;"><i>The healthy </i><a href="http://www.cookyourdream.com/2013/05/kiwi-carpaccio-with-manuka-honey-and-pecans.html"><b>Kiwi Carpaccio with Pecans and Manuka Honey</b></a><i> from Sarka of</i><a href="http://www.cookyourdream.com/" style="font-style: italic;"> Cook Your Dream</a><i> </i></span></div>
</blockquote>
</blockquote>
</blockquote>
<blockquote style="background-color: white; color: #222222;" type="cite">
<blockquote type="cite">
<blockquote type="cite">
<div dir="ltr">
<span style="font-family: Georgia, Times New Roman, serif;"><i>The luscious</i><a href="http://www.emikodavies.com/?p=2354"><i> </i><b>Ricotta and Dark Chocolate Cake</b></a><i> from </i><a href="http://www.emikodavies.com/blog/" style="font-style: italic;">Emiko</a></span></div>
</blockquote>
</blockquote>
</blockquote>
<blockquote style="background-color: white;" type="cite">
<blockquote type="cite">
<blockquote type="cite">
<div dir="ltr">
<span style="font-family: Georgia, Times New Roman, serif;"><br /><span style="color: #222222;"><i>Simone: The heavenly fragrant </i><a href="http://junglefrog-cooking.com/virtual-baby-shower-for-zita-pistache-raspberry-cakes/"><b>Pistache Raspberry Cakes</b></a><i> from Simone of </i><a href="http://junglefrog-cooking.com/" style="font-style: italic;">JungleFrog Cooking </a></span></span></div>
</blockquote>
</blockquote>
</blockquote>
<blockquote style="background-color: white; color: #222222;" type="cite">
<blockquote type="cite">
<blockquote type="cite">
<div dir="ltr">
<span style="font-family: Georgia, Times New Roman, serif;"><i>The veggie blissful</i><b> <a href="http://www.yumandmore.com/?p=3251">Fresh Pea Souffle with Goat Cheese</a> </b><i>from Karin, the mastermind behind the baby shower and </i><a href="http://www.yumandmore.com/" style="font-style: italic;">Yum and More</a><i> </i></span></div>
</blockquote>
</blockquote>
</blockquote>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<br />
And that's my recipe<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/snezhanak/8694344332/" style="margin-left: 1em; margin-right: 1em;" title="pine nuts pumpkin and sunflower seeds pomegranate curd bars by sneige, on Flickr"><img alt="pine nuts pumpkin and sunflower seeds pomegranate curd bars" height="335" src="http://farm9.staticflickr.com/8537/8694344332_63cf050257.jpg" width="500" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div style="text-align: center;">
<span style="font-size: large;"><i>Pomegranate curd Seedy bars with a hint of Rose Water</i></span></div>
<br />
<br />
<div style="text-align: center;">
<i><b>Products:</b></i></div>
<div style="text-align: center;">
<i><b><br /></b></i></div>
<div style="text-align: center;">
<i>for the crust:</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
100 g whole pine nuts</div>
<div style="text-align: center;">
50 g whole pumpkin seeds</div>
<div style="text-align: center;">
50 g whole sunflower seeds</div>
<div style="text-align: center;">
100 g breakfast oats</div>
<div style="text-align: center;">
170 g almond butter</div>
<div style="text-align: center;">
2 tsp pomegranate molasses</div>
<div style="text-align: center;">
2 tsp rose water</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>for the curd:</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
10 egg yolks</div>
<div style="text-align: center;">
200 g honey</div>
<div style="text-align: center;">
150 ml pomegranate molasses</div>
<div style="text-align: center;">
70 ml pure pomegranate juice</div>
<div style="text-align: center;">
juice of 2 lemons</div>
<div style="text-align: center;">
200 g butter - cubed</div>
<div style="text-align: center;">
50 ml rose water<br />
<br /></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/snezhanak/8694318102/" style="margin-left: 1em; margin-right: 1em;" title="pomegranate curd by sneige, on Flickr"><img alt="pomegranate curd" src="http://farm9.staticflickr.com/8125/8694318102_0dce1a38e0.jpg" /></a></div>
<br />
<br />
<br /></div>
<div style="text-align: center;">
<br />
<b><i>Method:</i></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>For the crust:</i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: center;">
Combine all seeds together with the almond butter and the pomegranate molasses - knead well with your hands. Finally add the rose water to the sticky mix. Press it flat on a lined rectangular tin and leave in the fridge for 15 minutes. Bake at 180 degrees for 10 minutes. </div>
<div style="text-align: center;">
Set aside and leave to cool down completely. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
In a bowl mix the liquid ingredients and the honey and put over a pan of simmering water until the honey dissolves completely. </div>
<div style="text-align: center;">
Transfer to a sauce pan with a thick bottom and incorporate the egg yolks mixing with a whisk on medium heat. Whisk continuously to prevent lumps from forming until the mix starts to thicken - about 20-30 minutes .</div>
<div style="text-align: center;">
The mix will still stay quite liquid and will set more with tie and as it cools down.</div>
<div style="text-align: center;">
Remove from heat and add the butter cubes one by one. </div>
<div style="text-align: center;">
Leave to cool down for 15 minutes in a fridge.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Top the seedy crust with the pomegranate curd and bake in a 180 degrees C pre-heated oven for 20 minutes.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Remove from heat, leave to cool down (it will be quite liquid) and leave it to cool and then keep in fridge overnight. On the next day cut rectangular shapes with a sharp knife. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/snezhanak/8693202741/" title="pine nuts pumpkin and sunflower seeds pomegranate curd bars by sneige, on Flickr"><img alt="pine nuts pumpkin and sunflower seeds pomegranate curd bars" height="640" src="http://farm9.staticflickr.com/8255/8693202741_a400edb9a6_z.jpg" width="472" /></a><br />
<br /></div>
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/snezhanak/8694321044/" title="pine nuts pumpkin and sunflower seeds pomegranate curd bars by sneige, on Flickr"><img alt="pine nuts pumpkin and sunflower seeds pomegranate curd bars" height="333" src="http://farm9.staticflickr.com/8125/8694321044_04696e04d7.jpg" width="500" /></a></div>
<br />
<br />Sneigehttp://www.blogger.com/profile/10264687130922141108noreply@blogger.com7tag:blogger.com,1999:blog-29224615.post-44816176352907842542013-03-22T11:20:00.001+00:002013-03-22T11:20:47.496+00:00Hidden Egg cake for Easter - a Success and a Failure <a href="http://www.flickr.com/photos/snezhanak/8576297583/" title="easter egg hidden cake by sneige, on Flickr"><img alt="easter egg hidden cake" height="640" src="http://farm9.staticflickr.com/8085/8576297583_9e69d392ba_z.jpg" width="431" /></a><br />
<br />
I admit I was a bit carried away by the enormous possibilities that the hidden cake technique allows. My idea for another hidden cake was to hide colourful eggs inside. I had the egg cookie cutter shape already (I must confess here I've got lots of cookie cutter but am more a cake person than a cookie person I'm afraid. So hidden cakes are perfect for me.) What I needed more was cake in four different colours and I was thinking of yellow, green, red and blue.<br />
For the yellow and green eggs I was to use shapes cut out from the leftover better from the cake I already made - the<a href="http://orangethyme.blogspot.co.uk/2013/03/hidden-chick-cake-for-easter.html"> hidden chick </a>one.<br />
So I needed blue and red colours. I thought of blueberries for the blue and beetroot for the red.<br />
And that's where the failure happened.<br />
Staring with the beetroot - I made a paste of cooked beetroot and a very little bit of warm water. However, I had the impression beetroot is very colouring so I decided to use it gradually until I get the required colour - that was exactly 2 tbsp. The batter had a very nice dark pink shade and I happily put it in the oven. It had a pinkish crust too so I expected to see a light pink inside. But the result was pure yellow on the inside - a mystery. I either used not enough of the paste or something went wrong between the batter ingredients and the beetroot. Still needs improvement.<br />
The blueberries idea did not work either so I thought I should use a little bit of blue food colouring this time and mix it with part of the pink (from the beetroot) batter. It went violet as expected.<br />
Until baked - when the colour was blue-green ... a total mystery if you ask me. Still not sure how that happened.<br />
So I should either use much higher quantities - as with the spinach from previous cake, or I should change the colouring agent.<br />
However, I could go only with the green and yellow eggs anyway. (I did put the blue one too though).<br />
<br />
<br />
<span style="text-align: center;"><a href="http://www.flickr.com/photos/snezhanak/8577395572/" title="easter egg hidden cake by sneige, on Flickr"><img alt="easter egg hidden cake" height="344" src="http://farm9.staticflickr.com/8241/8577395572_354f313f28.jpg" width="500" /></a></span><br />
<br />
For encasing the eggs I thought of a chocolate pound cake and adapted a recipe. I was lucky to have some Valrhona Dutch-process raw cocoa powder (read all you need to know about cocoa powder on David Leibovitz's <a href="http://www.davidlebovitz.com/2010/02/cocoa-powder-faq-dutch-process-v/">post</a>) to give it a really chocolaty feel.<br />
<br />
The quantity I used are for two cakes, although I have to admit the second cake got less batter and had different shape as the cut out eggs were not well covered under the batter.<br />
I believe if there is no second cake inserted the quantity will be well enough for a one pound tin.<br />
<br />
The recipe is adapted from the <a href="http://paritaskitchen.blogspot.in/2011/05/mango-pound-cake-step-by-step-pictures.html">Mango pound cake</a> and Joy of Baking's <a href="http://www.joyofbaking.com/PoundCake.html">Pound cake </a>.<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;">Chocolate pound cake for encasing a hidden cake </span></div>
<div style="text-align: center;">
<i>(makes two loaves)</i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: center;">
<b>Recipe:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
4 medium eggs</div>
<div style="text-align: center;">
170 g sugar</div>
<div style="text-align: center;">
100 g butter at room temperature</div>
<div style="text-align: center;">
4 tbsp milk</div>
<div style="text-align: center;">
160 g self raising flour</div>
<div style="text-align: center;">
25 g unsweetened Dutch-process cocoa powder</div>
<div style="text-align: center;">
1 tsp vanilla essence</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Method: </b></div>
<div style="text-align: center;">
Beat the butter and sugar until soft and fluffy. Add the cocoa powder and beat until well incorporated. Add the eggs one by one beating with a mixer for 20-30 seconds after each.</div>
<div style="text-align: center;">
Finally add the flour and vanilla essence and mix with a mixer for 15-20 seconds until well incorporated. If needed finish by hand.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i><b>Assembling the hidden cake:</b></i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/snezhanak/8577394692/" title="easter egg hidden cake by sneige, on Flickr"><img alt="easter egg hidden cake" height="389" src="http://farm9.staticflickr.com/8372/8577394692_cf5d4c230c.jpg" width="500" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/snezhanak/8577395462/" title="easter egg hidden cake by sneige, on Flickr"><img alt="easter egg hidden cake" height="333" src="http://farm9.staticflickr.com/8519/8577395462_9d3782d762.jpg" width="500" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Line a cake tin with baking paper. lay a very thin layer of the batter on the bottom and place the cut out forms closely one behind the other. </div>
<div style="text-align: center;">
Cover with the batter up to almost entirely covering the forms, just a very little of the top can be left peeking. Spoon over the cut out egg forms so their tops are covered with the batter too.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Bake at 160 C fan n oven (180 C) for exactly 30 minutes. Leave on a wire rack to cool.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Sprinkle some icing sugar and cocoa powder on top or don't. It's great both ways! </div>
<div style="text-align: center;">
Happy faces guaranteed when you cut!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/snezhanak/8577395734/" title="easter egg hidden cake by sneige, on Flickr"><img alt="easter egg hidden cake" height="640" src="http://farm9.staticflickr.com/8523/8577395734_b25ef2c310_z.jpg" width="454" /></a></div>
<div style="text-align: center;">
<br /></div>
Sneigehttp://www.blogger.com/profile/10264687130922141108noreply@blogger.com6tag:blogger.com,1999:blog-29224615.post-35641793338564891622013-03-21T12:08:00.000+00:002013-03-21T12:08:51.761+00:00Hidden chick cake for Easter<a href="http://www.flickr.com/photos/snezhanak/8577393252/" title="easter chick hidden cake by sneige, on Flickr"><img alt="easter chick hidden cake" height="640" src="http://farm9.staticflickr.com/8373/8577393252_3b928d02dd_z.jpg" width="452" /></a><br />
<br />
I learned two totally unexpected things through <strike>these</strike> this cake<strike>s</strike>.<br />
<br />
First, there is a spinach cake and it tastes great!<br />
And second - you can twice bake a cake! (well, partly)<br />
<br />
Let me tell you more about it!<br />
<br />
1.Have you ever believed that spinach can be used for sweet dishes? I personally didn't have even the slightest idea.
However making the <a href="http://orangethyme.blogspot.co.uk/2013/03/blue-ombre-cake-with-nutella-swiss.html">Ombre cake</a> recently made me think about food colouring and what can be done to use natural dyes - I was thinking particularly about green. It could be done using a lot of matcha of course but I wanted to give the cake to kids and too much green tea seemed inappropriate so I thought about spinach instead. The idea seemed quite crazy to me but knowing that nothing is really invented and everything new is a well forgotten old thing I thought I should google that crazy idea and check if someone had already done it. I wanted to specifically check how green the green colour would be.<br />
Well for my enormous surprise - there was that recipe! It's a Turkish cake recipe Ispanakli kek (Spinach cake) and I couldn't be happier. That's the recipe I need. The colour looked pretty intense and the texture seemed great (And in reality it looks exactly as on the photos).<br />
The spinach taste is there only immediately after baking and is completely disappeared a couple of hours ago. After baking I realised the cake was too sweet to my taste, I could happily go with 1/3 less sugar so I should adjust that next time I bake.<br />
Concerning quantity - it was a bit more than I needed for the specific cake I was making, so for hidden cake probably half should do fine, or it will make two 1 lb loaves.<br />
<br />
2.Bake a cake and then bake it some more? How crazy *that* sounds?<br />
Yes, it is possible and trending at the moment and no, the part that is already baked does not go harder.<br />
To make it you need two cakes of different colours and a cookie cutter. You also need some free time.<br />
The possibilities are endless!<br />
<br />
With the approaching Easter I thought of a hidden Easter chick cake and a hidden Easter egg cake. I did both!<br />
<br />
For the hidden Easter chick I chose to use green and yellow cakes. The green one is a spinach cake and for the second one I did a mango pound cake. (This one was also too sweet - next time maximum 200 g sugar).<br />
<br />
<a href="http://www.flickr.com/photos/snezhanak/8576295367/" title="easter chick hidden cake by sneige, on Flickr"><img alt="easter chick hidden cake" height="640" src="http://farm9.staticflickr.com/8369/8576295367_aed67f4756_z.jpg" width="420" /></a><br />
<br />
<div style="text-align: center;">
<span style="font-size: large;">Easter green hidden chick cake </span></div>
<div style="text-align: center;">
<b>Recipe:</b></div>
<div style="text-align: center;">
(makes 4 cakes)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
for the <i><b>mango pound cake</b>: (from <a href="http://paritaskitchen.blogspot.in/2011/05/mango-pound-cake-step-by-step-pictures.html">Parita's World</a>)</i></div>
<div style="text-align: center;">
<i>makes 2 loaves or one very big and one smaller</i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: center;">
3 medium eggs</div>
<div style="text-align: center;">
200 g sugar </div>
<div style="text-align: center;">
113 g butter - soft at room temperature</div>
<div style="text-align: center;">
1/2 medium sized mango peeled and the pulp pureed </div>
<div style="text-align: center;">
250 g self-raising flour</div>
<div style="text-align: center;">
1/2 tsp vanilla essence</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Method:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Beat the butter and sugar until fluffy, then add the eggs (I did all at once) and beat with the mixer for about two minutes. Add the mango puree and mix well, then the butter and vanilla. Beat on low speed for 15-20 seconds and finish by hand if not homogeneous.</div>
<div style="text-align: center;">
Fill in paper-lined loaf cake tin(s) or flat tins to 2/3 of the height and bake for 45-50 minutes at 180 degrees C or 160 C fan oven.</div>
<div style="text-align: center;">
Remove from oven, leave to cool on a rack and when well cool slice thickly and cut out forms using a cookie cutter. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
The cut out forms should be aligned one behind the other in the tin like this.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
And then covered with the second cake batter for Spinach cake.</div>
<div style="text-align: center;">
<br />
<a href="http://www.flickr.com/photos/snezhanak/8577394462/" title="easter chick hidden cake by sneige, on Flickr"><img alt="easter chick hidden cake" height="332" src="http://farm9.staticflickr.com/8392/8577394462_e1d58f90dc.jpg" width="500" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
for the <i><b>Spinach cake:</b> (from <a href="http://www.turkishcookbook.com/2007/01/spinach-cake.php">Bin</a></i><i><a href="http://www.turkishcookbook.com/2007/01/spinach-cake.php">nur's Turkish Cookbook</a>)</i><br />
<i><br /></i></div>
<div style="text-align: center;">
<b>Recipe:</b></div>
<div style="text-align: center;">
3 medium eggs</div>
<div style="text-align: center;">
200 g sugar</div>
<div style="text-align: center;">
300 g spinach leaves stalks on - blended with 50-70 ml hot water to fine puree<br />
100 ml light olive oil<br />
1 tsp vanilla extract<br />
310 g self-raising flour<br />
2 tbsp freshly squeezed lemon juice<br />
<br />
<b>Method:</b><br />
<br />
Mix the eggs with sugar. Add the spinach puree, lemon juice and olive oil and mix well. Finally add the flour and vanilla and mix until homogeneous.<br />
This mixture pour over the prepared cake centres - a baking paper-lined loaf tin with the arranged cut outs of the previous cake. The amount of spinach cake should be 2/3 of the tin height, but in case the cut out forms are sticking out, spoon some cake batter over them to cover. When the cake rises it will hide the entire forms underneath.</div>
<div style="text-align: center;">
<br />
*These products will be enough to make two cakes. Alternatively, half of the mix can be baked in a flat tin to prepare more hidden cake (as I did).<br />
<br />
Bake for 30 minutes 180 C or 160 C fan oven. Leave to cool on a rack and wait until completely cool.<br />
<br />
Wait to see the kids surprise when they discover the hidden picture :)</div>
<br />Sneigehttp://www.blogger.com/profile/10264687130922141108noreply@blogger.com6tag:blogger.com,1999:blog-29224615.post-50540118651806555102013-03-08T13:11:00.003+00:002013-03-10T17:16:38.162+00:00 Blue Ombre cake with Nutella Swiss Meringue Butter Cream<a href="http://www.flickr.com/photos/snezhanak/8531257486/" title="DSC_0019s by sneige, on Flickr"><img alt="blue ombre cake ruffles sugar paste></a></p><p><br></p><p>Do you have a list of foods (most often desserts) that you want to try?</p><p>Mine includes:</p><p><br></p><p>Ombre cake - check</p><p>Swiss meringue butter cream - check</p><p>Creme patissiere - check</p><p> Hidemi Sugino's beautiful and delightful entremets </p><p></p><p>Joconde imprime</p><p>Creme patissiere with infused milk</p><p>Creme mousseline</p><p>Sacher torte</p><p></p><p> and some more but I would be happy if I could make these in the first half of the year.</p><p><br></p><p>As we can'rt keep all that nice stuff to ourselves here is where friends come in handy! Especially the friends with birthdays :)</p><p>I had the chance to try the ombre cake and the Swiss meringue butter cream in one go thanks to a little fellow's birthday.</p><p><br></p><p></p><p><a href=" height="640" http:="" photos="" snezhanak="" src="http://farm9.staticflickr.com/8522/8531257486_845bc7fcc1_z.jpg" title="DSC_0030s by sneige, on Flickr" width="515" www.flickr.com="" /><img alt="Swiss meringue butter cream blue ombre cake nutella dolphins fish" height="394" src="http://farm9.staticflickr.com/8085/8531256934_acf1506d66.jpg" width="500" /></a><br />
<div>
<br /></div>
<div>
<br /></div>
<br />
Ombre cake is a kind of white cake with layers of graded hues of the same colour and is usually joined together with butter cream To make shiny velvety ruffles or roses as decoration outside it goest perfectly with the lush Swiss meringue butter cream. I tasted it and it's beyond divine. Honestly I don't think I will be willing to make any other butter cream any more.<br />
I am usually sceptical towards cakes that have too much sponge and not enough cream so I did not expect much from this. But I couldn't be more wrong.<br />
<br />
<b><i>Food notes:</i></b><br />
The sponges are white cake which I found with water and with milk. Better results with milk.<br />
I had to adapt the original recipe increasing by half to achieve a 12 cm high and 8 inch wide cake. To get nice height with the original recipe the diameter of the cake needs to be smaller - 6 inches would work best in my opinion.<br />
The texture of the sponge of the recipe I used was very nice and light, and together with the butter cream they made a perfect match - my only regret is I did not double the butter cream amount (I should have) and that I chose sugar paste for coveting the cake instead of butter cream - this cake just craves the butter cream Any next time I am doing that cake it would be with butter cream on top.<br />
The colouring of the sponges was a bit weird as the colours of the baked sponges are a bit different than what they seem like raw. However the best results of graded tones I achieved with silver spoon colours vs paste colours.<br />
Colour wise - with milk an a whole egg the sponge is yellowish which makes it kind of green when adding blue colour - so I had to correct with a bit of red but the amount I used first was too much and it turned violet - not what I was aiming at.<br />
<br />
<a href="http://www.flickr.com/photos/snezhanak/8530145339/" title="DSC_0083s by sneige, on Flickr"><img alt="DSC_0083s" height="333" src="http://farm9.staticflickr.com/8385/8530145339_7c054562b8.jpg" width="500" /></a><br />
<br />
The ruffles - quite happy with the shades. I had to use two shades of blue colour and each coloured sugar paste was "diluted" with white to get gradients.<br />
<a href="http://www.flickr.com/photos/snezhanak/8531258152/" title="Swiss meringue butter cream blue ombre cake nutella dolphins fish"><img alt="DSC_0059s" height="309" src="http://farm9.staticflickr.com/8506/8531258152_955a6ac831.jpg" width="500" /></a><br />
To make them more wave-like I cut out semicircles from top of the sugar paste stripe (check <a href="http://2.bp.blogspot.com/-QykqL9y6U9A/T2V0pEHovFI/AAAAAAAAFDA/vUX0GWvVEWo/s640/pastel+ruffle+rainbow+cake+instructions+006.jpg">tutorial </a>by Bubble and Sweet) and then frilled.<br />
<br />
<div style="text-align: center;">
<b><i>Know how:</i></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i><b>Sponge recipe from the <a href="http://nasilemaklover.blogspot.co.uk/2012/08/pink-ombre-cake-with-rosette-swiss.html">Nasi Lemak Lover blog</a></b></i></div>
<div style="text-align: center;">
<i><b>Swiss meringue butter cream by the wonderful tutorial of <a href="http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/">Sweetapolita</a></b></i></div>
<div style="text-align: center;">
<i><b><a href="http://bubbleandsweet.blogspot.co.uk/2012/05/how-to-make-ruffled-buttercream-rainbow.html">Ruffles of butter cream</a> from bubble and sweet</b></i></div>
<div style="text-align: center;">
<i><b><a href="http://bubbleandsweet.blogspot.co.uk/2012/03/how-to-make-pastel-rainbow-ruffle-cake.html">Ruffles of sugar paste</a> from Bubble and Sweet </b></i></div>
<div style="text-align: center;">
<i><b><br /></b></i></div>
<div style="text-align: center;">
<i><b> My <a href="http://pinterest.com/sneige/cakes/">Cake Inspirations</a> on Pinterest </b></i></div>
<div style="text-align: center;">
<br /></div>
<a href="http://www.flickr.com/photos/snezhanak/8531256654/" title="DSC_0044s by sneige, on Flickr"><img alt="Swiss meringue butter cream blue ombre cake nutella dolphins fish" height="640" src="http://farm9.staticflickr.com/8239/8531256654_c67bf0d607_z.jpg" width="498" /></a><br />
<div style="text-align: center;">
<span style="font-size: large;">Products:</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>For the cake:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
For 5 sponges about 12 cm high</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>(recipe adapted from <a href="http://nasilemaklover.blogspot.co.uk/2012/08/pink-ombre-cake-with-rosette-swiss.html">here</a>)</i></div>
<div style="text-align: center;">
makes five sponges, each bowl of dough weighs 400 g</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
532 g plain flour</div>
<div style="text-align: center;">
3 tsp baking powder</div>
<div style="text-align: center;">
1/2+1/4 ts. Salt</div>
<div style="text-align: center;">
300 ml milk</div>
<div style="text-align: center;">
2 1/2 tsp vnilla extract</div>
<div style="text-align: center;">
525 g caster (fine) sugar</div>
<div style="text-align: center;">
6 medium eggs</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
340 g butter</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
food grade colouring</div>
<div style="text-align: center;">
several drops of fresh lemon juice - it is supposed to make colours more striking.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;">Method:</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Beat the butter with the sugar and add the eggs one by one beating with the mixer at medium speed and the milk with vanilla.</div>
<div style="text-align: center;">
Mix the flour with the salt and baking powder and incorporate with a fork or spatula.</div>
<div style="text-align: center;">
Divide the cake in 5 bowls each should weigh 400 g.</div>
<div style="text-align: center;">
colour it with the selected colour starting with the darkest shade.</div>
<div style="text-align: center;">
I used mostly blue and a very little bit of red - less than one drop for the medium sponges. Add a ccouple of drops of fresh lemon juice.</div>
<div style="text-align: center;">
Line some cake tins with baking paper and bake for 30 minutes at 180 C. Remove from the oven and leave for 5 minutes to come away from the rims of the cake tin. Then remove and leave to cool down well.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/snezhanak/8530145085/" title="DSC_0072s by sneige, on Flickr"><img alt="<span style=" height="640" src="http://farm9.staticflickr.com/8244/8530145085_62ba6e0f85_z.jpg" start="" text-align:="" width="426" />Swiss meringue butter cream blue ombre cake nutella dolphins fish ruffles</a></div>
"><br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>For the butter cream</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
Swiss meringue butter cream</div>
<div style="text-align: center;">
(Half of Sweetapolita's recipe)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
5 egg whites</div>
<div style="text-align: center;">
250 g caster sugar</div>
<div style="text-align: center;">
340 g butter at room temperature</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
300 g Nutella</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Method:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Heat the egg whites and sugar on bain marie - in a bowl over simmering water (the water does not need to be boiling just slightly simmering) and the bowl with the eggs does not have to touch the water. Heat slightly until the temperature reaches 71 degrees C. Don\t worry if using raw egg whites as this is the temperature of pasteurisation - the egg whites are cooked.</div>
<div style="text-align: center;">
Remove from heat and beat with the mixer starting with lower speed and then increasing. </div>
<div style="text-align: center;">
When the meringue is not warm any more start adding the butter one cube at a time.</div>
<div style="text-align: center;">
Then beat until in reaches the desired consistency and look. (Check the Sweetapolita <a href="http://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/">post </a>for guiodance).</div>
<div style="text-align: center;">
When the butter cream is ready - divide in half and mix one half with the Nutella cream until smooth.</div>
<div style="text-align: center;">
Keep in the fridge for a couple of hours and join the cakes.</div>
<div style="text-align: center;">
Cover the cake and sides with the rest.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
If using butter cream to pipe over the cake - the recipe needs to be double. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Store in the fridge for 12 hours to harden.</div>
<div style="text-align: center;">
Then cover with the rolled out sugar paste (I use Dr Oetker's Regal Ice)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/snezhanak/8531259038/" title="DSC_0095s by sneige, on Flickr"><img alt="DSC_0095s" height="640" src="http://farm9.staticflickr.com/8088/8531259038_2dd40d9d00_z.jpg" width="426" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/snezhanak/8530145459/" title="DSC_0085s by sneige, on Flickr"><img alt="DSC_0085s" height="640" src="http://farm9.staticflickr.com/8088/8530145459_007545e9db_z.jpg" width="426" /></a></div>
My first cake of this type was this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMvr8SXwEHFYyp4nvM1t69RNFxLiqGg2vaKFG1NTYZjQiOjf5326li41cwzFMfw9go44SmXwMR1aajodYDL_YwtHYMmt_JXCuBDb-iO9DprfasotVqF1rFb6VKJInZD-B80orC-w/s1600/564501_10151048928616723_1498714511_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMvr8SXwEHFYyp4nvM1t69RNFxLiqGg2vaKFG1NTYZjQiOjf5326li41cwzFMfw9go44SmXwMR1aajodYDL_YwtHYMmt_JXCuBDb-iO9DprfasotVqF1rFb6VKJInZD-B80orC-w/s400/564501_10151048928616723_1498714511_n.jpg" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQDEoFRIRmbwzqD7sFg5HuuMQwxszdbugAusbtwnY3aSp7MqeKlIix5STnjAXk_1a-Z5Ga7oP8-vpxOONopYNz1A3u3fIa2zbd0UGuCa0DLwwpfODUpY7NN_pkKO92-eCpreKEw/s1600/603561_10151057109321723_1134557749_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQDEoFRIRmbwzqD7sFg5HuuMQwxszdbugAusbtwnY3aSp7MqeKlIix5STnjAXk_1a-Z5Ga7oP8-vpxOONopYNz1A3u3fIa2zbd0UGuCa0DLwwpfODUpY7NN_pkKO92-eCpreKEw/s400/603561_10151057109321723_1134557749_n.jpg" width="300" /></a></div>
<br />
<br />Sneigehttp://www.blogger.com/profile/10264687130922141108noreply@blogger.com5tag:blogger.com,1999:blog-29224615.post-74101266097339087002013-03-06T11:41:00.001+00:002013-03-06T11:43:09.536+00:00Cauliflower and Broccoli Gratin<a href="http://www.flickr.com/photos/snezhanak/8532958715/" title="cauliflower broccoli gratin by sneige, on Flickr"><img alt="cauliflower broccoli gratin" height="371" src="http://farm9.staticflickr.com/8391/8532958715_60f486cf38.jpg" width="500" /></a><br />
<br />
I got the idea of this dish one day when I needed to prepare something yummy and with vegetables very fast and I was amazed by the results! It was so good (and so quick and unpretentious to make) I have been cooking it ever since. The best bit - my difficult to please toddler loved it too and still does!<br />
It can be served on its own or as accompaniment to roasted meats or as we found out today - with wholegrain pasta.<br />
The cumin and ground coriander (seeds) bring out more flavour and you'll never have the impression of blandness.<br />
<br />
The recipe is much faster and healthier than cauliflower cheese although somewhat similar. It needs a 3 minute preparation and 30 -40 minutes baking and you can do some varieties to it - like cauliflower and broccoli gratin, or you can add blue cheese to the cream - delicious! But still quite heavy.<br />
The good news - it's great for someone on he LCHF (low carb high fat) diet or food combining. Cauliflower is low carb and high in fibre and vitamin C among others and broccoli is one of the so called *super foods*.<br />
<br />
So next time when wondering what to eat don't pick up the phone for a take away or pizza but indulge in something better, faster and at a fraction of the price!<br />
Bargain huh?!<br />
<br />
<a href="http://www.flickr.com/photos/snezhanak/8534066486/" title="cauliflower broccoli gratin by sneige, on Flickr"><img alt="cauliflower broccoli gratin" height="640" src="http://farm9.staticflickr.com/8097/8534066486_86ccc7d54e_z.jpg" width="438" /></a><br />
<br />
<div style="text-align: center;">
<span style="font-size: large;">Cauliflower and broccoli gratin</span></div>
<div style="text-align: center;">
<b>Products:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
600 g cauliflower</div>
<div style="text-align: center;">
(or 400 g cauliflower + 200 g broccoli)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
400 ml double cream</div>
<div style="text-align: center;">
*extra optional - 50 g blue cheese or even better 4-5 tsp Creme de St Augur</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1/2 tsp cornflour for dusting</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
2 garlic clove</div>
<div style="text-align: center;">
1/2 tsp cumin seeds crushed</div>
<div style="text-align: center;">
salt, pepper</div>
<div style="text-align: center;">
1/2 tsp ground coriander</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
100 g cheddar cheese</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
*some dill for sprinkling - optional</div>
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/snezhanak/8534071432/" title="cauliflower broccoli gratin by sneige, on Flickr"><img alt="cauliflower broccoli gratin" height="640" src="http://farm9.staticflickr.com/8228/8534071432_35692b29a1_z.jpg" width="506" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Method:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Wash cauliflower and divide into florets.</div>
<div style="text-align: center;">
Wash broccoli, divide into florets and blanch in hot water for 4-5 minutes. <i>If using broccoli leave them on the bottom of the dish and cover with the cauliflower as broccoli tend to burn out faster.</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Dust the florets lightly with the cornflour and arrange in an oven dish (makes enough for 20 cm diameter dish). Add the spices and garlic. Mix and cover with the double cream. <i>*Add the blue cheese (creme de St Agur).</i></div>
<div style="text-align: center;">
Bake in a preheated oven for 30-40 minutes at 170 C until the florets are soft enough. Sprinkle with the grated cheese and return to the oven for another 5-6 minutes.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Serve warm.</div>
<br />
<br />
<a href="http://www.flickr.com/photos/snezhanak/8534071082/" title="cauliflower broccoli gratin by sneige, on Flickr"><img alt="cauliflower broccoli gratin" height="332" src="http://farm9.staticflickr.com/8085/8534071082_94d8ba5a01.jpg" width="500" /></a><br />
<br />
Some historic photos of previous attempts:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwfZQ5_bsXLIPTSXReaV9uuKb_ZJqGuDGkZus3MFXElBRloxaBEK8quHJgJQzlVSnONCYsB_bP-h6njhv6tTUADrv0H_eK1y4cu0hnX5dgAG2qA29eDNkf5krvMjtopQSqteWZg/s1600/403977_10151112834371723_1846947235_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwfZQ5_bsXLIPTSXReaV9uuKb_ZJqGuDGkZus3MFXElBRloxaBEK8quHJgJQzlVSnONCYsB_bP-h6njhv6tTUADrv0H_eK1y4cu0hnX5dgAG2qA29eDNkf5krvMjtopQSqteWZg/s320/403977_10151112834371723_1846947235_n.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlxxVOPO6H9hdQc7YiCYBKCas7X_lGqs6vcIf06E5AeMFaswjIQidMe4Aj_DOxJkR53bYz8_A6tqZn2btcZlfmLyI05UIon1GPxPEEJfZh7Rar0aPtgmqfAoZVCcERhfF-6aczPQ/s1600/387810_10151219824456723_480630634_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlxxVOPO6H9hdQc7YiCYBKCas7X_lGqs6vcIf06E5AeMFaswjIQidMe4Aj_DOxJkR53bYz8_A6tqZn2btcZlfmLyI05UIon1GPxPEEJfZh7Rar0aPtgmqfAoZVCcERhfF-6aczPQ/s320/387810_10151219824456723_480630634_n.jpg" width="320" /></a></div>
<br />
<br />
<div>
<br /></div>
Sneigehttp://www.blogger.com/profile/10264687130922141108noreply@blogger.com4tag:blogger.com,1999:blog-29224615.post-88553118951262125672013-03-05T11:48:00.000+00:002013-03-06T11:42:36.474+00:00Mushroom Omelette Reinvented<a href="http://www.flickr.com/photos/snezhanak/8531233238/" title="mushroom omelette reinvented by sneige, on Flickr"><img alt="mushroom omelette reinvented paleo lchf" height="640" src="http://farm9.staticflickr.com/8525/8531233238_0dcbe8e697_z.jpg" width="454" /></a><br />
<br />
If you have been interested about nutrition and weight loss you must know about the lchf diet (low carb high fat). Its main point is that in order to feel satisfied and not hungry you better consume fats instead of the other two groups of nutrients - proteins and carbohydrates (and carbs are the worst). This of course is a quite simplified explanation and whoever is interested might read more about it on <a href="http://dietdoctor.com/">DietDoctor.com</a>. Although it sounds a bit harsh at times (like excluding and avoiding all fruit from diet) I can see the logic behind it.<br />
I was researching on savoury options to eat this weekend after shamelessly indulged in cakes and high sugar content (and I am going to write about it soon) when I found that suggestion of mushro<span style="font-family: inherit;">om kind of p<em style="background-color: white; font-style: normal; line-height: 16px;">âté</em><span style="background-color: white; color: #222222; line-height: 16px;"> </span>that can be used for omelette filling I don't remember where. The idea seemed so good I had to try it asap.</span><br />
<span style="font-family: inherit;">And this is what I came up with. </span><br />
<span style="font-family: inherit;">Alternatively the mushrooms could be blended when cooked for smoother spread.</span><br />
<span style="font-family: inherit;"><br /></span>
<a href="http://www.flickr.com/photos/snezhanak/8531233372/" title="mushroom omelette roll by sneige, on Flickr"><img alt="mushroom omelette roll philadelphia cheese lchf paleo diet" height="332" src="http://farm9.staticflickr.com/8389/8531233372_8465e22b7e.jpg" width="500" /></a><br />
<span style="font-family: inherit;"><br /></span>
<br />
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;">Mushroom Omelette </span></div>
<div style="text-align: center;">
<span style="font-family: inherit; font-size: large;"><b><i><br /></i></b></span></div>
<div style="text-align: center;">
<span style="font-size: large;">Products:</span></div>
<div style="text-align: center;">
<i>(Serves 1; filling serves 4-5)</i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: center;">
<b>for the Mushroom filling:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
10 g butter</div>
<div style="text-align: center;">
450 g mushrooms</div>
<div style="text-align: center;">
3-4 cloves garlic crushed</div>
<div style="text-align: center;">
3 tbsp finely chopped coriander leaves</div>
<div style="text-align: center;">
Salt</div>
<div style="text-align: center;">
100g Philadelphia cheese</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>for the omelette:</b></div>
<div style="text-align: center;">
2 eggs</div>
<div style="text-align: center;">
5 g butter</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;">Method:</span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
In a pan heat the butter until melted and add the diced mushrooms and garlic on medium to high heat. Brown for 5 minutes. Add the coriander leaves and salt and brown until all juices are absorbed (10 minutes).</div>
<div style="text-align: center;">
Remove from heat and leave aside to cool then combine with the Philadelphia cheese.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Make the omelette - melt the butter on high heat and add the beaten eggs. Turn over to make sure it's ready in both sides. (approx. 2-3 minutes)</div>
<div style="text-align: center;">
Leave to cool in a plate for a while. Spread the mushroom filling and roll.</div>
<div style="text-align: center;">
Ready!</div>
<div style="text-align: center;">
The mushroom Philadelphia filling can be made in advance and kept in the fridge for a couple of days.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://www.flickr.com/photos/snezhanak/8531233036/" title="mushroom omelette by sneige, on Flickr"><img alt="mushroom omelette" height="640" src="http://farm9.staticflickr.com/8367/8531233036_63bbdc40aa_z.jpg" width="471" /></a></div>
Sneigehttp://www.blogger.com/profile/10264687130922141108noreply@blogger.com2tag:blogger.com,1999:blog-29224615.post-5816884496852441882013-02-16T10:57:00.001+00:002013-02-16T10:58:05.129+00:00Beef and Dark Ale Pie with Puff Pastry Lid<a href="http://www.flickr.com/photos/snezhanak/8467052839/" title="beef and dark ale pie puff pastry lid by sneige, on Flickr"><img alt="beef and dark ale pie puff pastry lid" height="640" src="http://farm9.staticflickr.com/8379/8467052839_75fdb44ec2_z.jpg" style="cursor: move;" width="426" /></a><br />
<br />
I love reading cooking blogs often more than some magazines or big food portals and there is a reason for that. The reason is <b>honesty</b>.<br />
<br />
Blogs are honest - the pictures you see are honest - no matter what equipment the blogger has used - from sophisticated DSLR cameras, tablets or mobile phones. The blogger would photograph the food as he sees it and would write about his own experience with it.<br />
<br />
The most important for me <b>to trust</b> a recipe is to see it either step by step or to see the finished result. It is somehow understated that what is written should reflect what you see in the pictures. How otherwise could you decide whether you should give a recipe a go or not? There are far too many recipes that are either not explained well or just don't work and you don't need to waste your time, efforts and money on a non-working recipes or such with unpredictable results.<br />
<br />
I remember the time when cookbooks had no pictures a all or very scarce usually in the middle of a large co book with a not of the photo which recipe is photographed and where to look for it in the book. I used to study the picture and then the recipe and was trying to figure out how following the method I should get the result in the picture.<br />
<br />
I still do and this has helped me catch discrepancies between what I read and what I see. And that's when I feel deceived. It might be a nitpicking but when a recipe says<i> garnish with chives</i> I expect to see <i>chives </i>in the picture and <i>not lamb's lettuce</i> let's say.<br />
<br />
Or when the recipe says to cut the meat at big chunks you don't expect to see finely julienned meat on the photo right?
It's all about trust. And how to achieve what you see in the picture.<br />
<br />
Don't get me wrong though - I like well styled photos, I even like overstyled photos. What I am calling for is a matching description and method. Because I need to trust the recipe so I could modify it the way I like without messing with the basics and still get a great result.<br />
<br />
My research for ale and beef pie lead to several good looking results, one of which was Jamie Oliver's and this is what I came up with.<br />
<br />
<a href="http://www.flickr.com/photos/snezhanak/8467052919/" title="beef and dark ale pie by sneige, on Flickr"><img alt="beef and dark ale pie" height="640" src="http://farm9.staticflickr.com/8521/8467052919_a1c2868eba_z.jpg" width="428" /></a><br />
<br />
My new favourite oven dish is a ceramic tagine - a deep casserole-style dish with a pointy lid but I guess all types of casseroles would do. The beef I used was my favourite Lefe brune.<br />
<br />
I know it is not English hence not really an ale but the Guinness one is far too sour and bitter for my taste and I needed a more round taste. Lefe brune is fantastic.<br />
<br />
The other cheating I did was with the herbs - besides some fresh sprigs thyme I also used one pot of *****'s herb infusion pot of thyme, bay leaves and parsley, but that could very well be replaced by the fresh herbs.<br />
<br />
As the puff pastry lid is placed on top of the dish and cooked for 15 minutes only - the beef and ale needs to be already cooked - so I just redistributed in individual pots with individual lids for serving suggestion and photographic purposes but the more sensible way would be to cook in one big pot.
I also cooked the meat the day before as the flavours develop better after a day and on the day of the party the only thing needed to be cooked is the pastry lid (so it stays fresh and crusty too).<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><i>Beef and Ale Pie </i></span></div>
<div style="text-align: center;">
serves (8-10)</div>
<div style="text-align: center;">
Products</div>
<br />
<a href="http://www.flickr.com/photos/snezhanak/8468147750/" title="beef and dark ale pie products by sneige, on Flickr"><img alt="beef and dark ale pie products" height="640" src="http://farm9.staticflickr.com/8108/8468147750_36a3451ffe_z.jpg" width="465" /></a><br />
<br />
<br />
<div style="text-align: center;">
1.5 kg beef brisket - cut into 2 cm cubes<br />
2 tbsp olive oil<br />
2 tsp fine corn flour</div>
<div style="text-align: center;">
1 cup carrots - I used Chantenay trimemd</div>
<div style="text-align: center;">
2-3 trimmed leeks chopped</div>
<div style="text-align: center;">
4 red onions sliced</div>
<div style="text-align: center;">
500 ml dark beer - (I used Lefe brune)</div>
<div style="text-align: center;">
250 ml beef stock<br />
<i>1 pot herbal infusion or alternatively </i></div>
<div style="text-align: center;">
<i>1-2 Bay leaves</i><br />
<i>3-4 sprigs thyme - leaves only </i><br />
<i>1 tbsp chopped parsley</i></div>
<div style="text-align: center;">
Salt to taste</div>
<div style="text-align: center;">
250 g mushrooms sliced</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
200 g ready made all butter puff pastry<br />
1 egg</div>
<br />
<div style="text-align: center;">
<span style="font-size: large;">Method:</span><br />
<span style="font-size: large;"><br /></span>
Heat the olive oil and fry the sliced red onion and leeks for 3-4 minutes until soft and golden. In the meantime dust the beef in the corn flour and add to the pan. Stir and turn for a while and add the beer, carrots, stock and spices. Finally add the mushrooms. Put a lid on and bring to the boil. Reduce heat to low and simmer for 20 minutes.</div>
<br />
<a href="http://www.flickr.com/photos/snezhanak/8467052661/" title="beef and dark ale pie by sneige, on Flickr"><img alt="beef and dark ale pie" height="333" src="http://farm9.staticflickr.com/8243/8467052661_3556cb75f0.jpg" width="500" /></a><br />
<br />
<br />
Transfer to an oven dish with a lid and bake to 180 C for 1h 30 minutes. Remove from the oven - stir and return to the oven for another 50 minutes. The liquid should be reduced and thickened.<br />
Remove from the oven and keep overnight.<br />
On the next day - <i><b>work with chilled pastry</b></i> - roll out the pastry and cut lids enough to cover your dishes. I cut one big circle for the oven dish (which was a tagine) and several smaller for the individual dishes.<br />
If you feel creative you can cut out forms out of it as leaves, flowers, animals or anything else to decorate the pastry lid. Finally brush with the beaten egg (or better use the egg yolk only) and bake in 200 C preheated oven for 15-20 minutes until golden.<br />
Better served warm.<br />
<div>
<br /></div>
<br />
<a href="http://www.flickr.com/photos/snezhanak/8468164096/" title="beef and dark ale pie by sneige, on Flickr"><img alt="beef and dark ale pie" height="640" src="http://farm9.staticflickr.com/8226/8468164096_766331a8c5_z.jpg" width="434" /></a><br />
<br />Sneigehttp://www.blogger.com/profile/10264687130922141108noreply@blogger.com2tag:blogger.com,1999:blog-29224615.post-33920456860719615982013-02-08T11:05:00.001+00:002013-03-06T11:43:41.063+00:00A 5 Minute Meal - Eggs in Garlicky Yogurt Sauce<a href="http://www.flickr.com/photos/snezhanak/8455828808/" title="Qjca po Panagyurski by sneige, on Flickr"><img alt="Qjca po Panagyurski" height="640" src="http://farm9.staticflickr.com/8106/8455828808_0d9eb3df1e_z.jpg" width="425" /></a><br />
<br />
Are you so busy and with so little time left that even stacking a sandwich for lunch seems like impossible job ms of the days? Have you been watching Jamie Oliver's 15 minutes meals and wishing you were as skillful and fast as he is?<br />
Well if that's the case I've got a recipe for you. It's full with fats and proteins and lacks the carbohydrates which we all should avoid anyway. And that makes it good if you're trying to eat low carb. You need very few ingredients that probably would already be in your fridge - butter, eggs, yogurt and feta + garlic and paprika.<br />
<a href="http://www.flickr.com/photos/snezhanak/8454734319/" title="eggs by sneige, on Flickr"><img alt="eggs" height="500" src="http://farm9.staticflickr.com/8530/8454734319_6362183077.jpg" width="500" /></a><br />
It's an adaptation of traditional Bulgarian recipe called Яйца по Панагюрски (Eggs Panagyurishte-style) and consists in poached eggs in garlicky yogurt sauce. I don't really fancy runny poached eggs so to poach them takes me too long. But I found a way to cheat it - my method is to make something between scrambled eggs and an omelette in a pan and then cut to stripes and serve in the garlicky sauce.<br />
The most delicious part of the total recipe has always been the paprika heated in little bit of butter until it just turns colour - no more than 20 seconds.<br />
<br />
All yours and ready to eat in 5 minutes or less if you're fast enough.<br />
<br />
The smell of paprika in heated olive oil - always transports me back to childhood afternoons under the vine trees at the back of my grandparents' town house where I first got familiar with this taste. These days will never come back but the memory is evoked every time with the smell of sweet paprika in heated oil. I guess that's why I am so found of it :)<br />
<br />
<br />
<a href="http://www.flickr.com/photos/snezhanak/8454734495/" title="5 minute meal by sneige, on Flickr"><img alt="5 minute meal" height="640" src="http://farm9.staticflickr.com/8528/8454734495_ffe4b2c108_z.jpg" width="428" /></a><br />
<br />
Here you go!<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;">Products:</span></div>
<div style="text-align: center;">
<i>(Serves 1)</i></div>
<div style="text-align: center;">
2 eggs</div>
<div style="text-align: center;">
A litle bit of butter - around 5 grams</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
80 g feta cheese crumbled</div>
<div style="text-align: center;">
4 tablespoons of Greek-style yogurt - go for the full fat - no carbs in it.</div>
<div style="text-align: center;">
2 small cloves of garlic</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 tsp good quality paprika</div>
<div style="text-align: center;">
10 ml olive oil </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;">My method:</span></div>
<div style="text-align: center;">
First heat the pan and melt the butter. Crack the eggs inside and with a spatula break the yolks a bit so it starts to look like omelette. Fry on one side for 1 minute.</div>
<div style="text-align: center;">
In the meantime crumble the feta in your serving bowl, add the crushed garlic and the yogurt - mix.</div>
<div style="text-align: center;">
Turn the eggs on the other side for another minute. When ready slice with the spatula and add to he yogurt mix.</div>
<div style="text-align: center;">
In the hot pan heat the oil and add the paprika - it does not require too much cooking as the paprika would burn very quickly and go bitter - I don't leave it more than 20 seconds.</div>
<div style="text-align: center;">
Pour over the eggs and your lunch is ready!</div>
<div style="text-align: center;">
Delicious!</div>
<div style="text-align: center;">
<br /></div>
<a href="http://www.flickr.com/photos/snezhanak/8455828772/" title="eggs by sneige, on Flickr"><img alt="eggs" height="500" src="http://farm9.staticflickr.com/8510/8455828772_74f48f5c0a.jpg" width="500" /></a><br />
<br />
<br />
<br />Sneigehttp://www.blogger.com/profile/10264687130922141108noreply@blogger.com0