VANILLA CHOCOLATE MARBLE CAKE
Swirls of rich chocolate marbled through a vanilla cake seems straightforward enough, but with a few secrets you can make this even easier. You may notice that the large quantity of chocolate folded through the batter thins it – potentially a concern. But a curious thing about chocolate is that the cocoa solids dry the cake batter as it bakes, so the final texture stays balanced. Spooning the mixtures in alternately means that when it comes to swirling everything together, you're already halfway there. This makes it much more likely each slice will contain dark and white cake.
- Dan Lepard
Ingredients
100g unsalted butter, softened
25ml sunflower oil
75g creme fraiche
175g caster sugar
2 tsp vanilla extract
2 medium eggs
100g dark chocolate
50ml milk
200g plain flour
2 tsp baking powder
Method
Line the base and sides of a small loaf tin with non-stick baking paper and heat the oven to 180C/160C fan/350F/gas mark 4.
Put the butter, oil, creme fraiche and caster sugar in a bowl and beat until almost white and whipped. Add the vanilla and eggs then beat well again until the mix is very smooth and the sugar has dissolved. Don't worry if the mixture looks split or separated – it won't affect the result. Measure out the flour and baking powder in another bowl.
Melt the chocolate in the microwave then stir in the milk until you have a smooth sauce.
Sift the flour in with the butter mixture and mix well. Spoon half of the mixture into another bowl and beat in the chocolate.
Spoon both mixtures into the tin in alternate blobs then swirl slightly together with a skewer. Tap the tin on the bench firmly to get rid of air pockets, then bake for 50 minutes or until a skewer comes out clean.
Leave to cool in the tin then unwrap. Ice with the cupcake frosting (see below) if you like. This cake will keep for 2-3 days if wrapped well, or you could freeze it.
Saturday, 23 February 2013
Thursday, 21 February 2013
BROWN BREAD ICE CREAM
BROWN BREAD ICE CREAM
If you don’t have brown bread, you can use a hearty, whole grain bread that is somewhat crumbly. Even day-old bran muffins or gingerbread would be nice, especially if you plan to serve this ice cream around the holidays.
You’ll probably end up using about 2/3rds of the brown bread pieces, but if you’re anything like me, you can snack on the rest, or sprinkle them on top just before serving. Maybe with some chocolate sauce.
- David Lebovitz
http://www.davidlebovitz.com/2010/11/brown-bread-ice-cream-recipe/
For the caramelized brown bread crumbs:
2-3 slices of brown bread (250g, 9 ounces)
3 tablespoons (45g) butter, salted or unsalted
1/2 cup (100g) granulated sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
For the ice cream custard:
1 cup (250ml) whole milk
1 1/2 cups (375ml) heavy cream
1/3 cup (65g) granulated sugar plus 1/3 cup (65g) brown sugar (dark or light), or 3/4 cup (170g) granulated sugar
pinch of salt
8 ounces (225g) cream cheese, cubed, or sour cream (regular or lowfat of either)
5 large egg yolks
1/2 teaspoon vanilla extract
Optional: 1 tablespoon whiskey
Method
To make the brown bread crumbs, preheat the oven to 350ºF (180ºC).
Crumble the bread into small, bite-sized bits. The largest should be no bigger than a kernel of corn.
In a skillet, heat the butter until it melts, then continue to cook until it starts to brown. Remove from heat and stir in the bread bits, 1/2 cup (100g) sugar, cinnamon, and salt.
Spread on the baking sheet and cook for 20 to 30 minutes, stirring a few times during baking, until the bread bits are well-toasted; a deep, dark brown.
Cool completely then store in an air-tight container until ready to use. (They can be made a few days in advance and stored at room temperature.)
To make the ice cream, heat the milk, 1/2 cup (125ml) of heavy cream, sugar and salt in a saucepan.
Pour the remaining 1 cup cream (250 ml) into a medium-sized bowl and the cubes or cream cheese or sour cream. Set a mesh strainer over the top and set the bowl in an ice bath.
In a separate bowl, stir together the egg yolks. Gradually pour some of the warm milk mixture into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
Strain the custard into the heavy cream and cream cheese (or sour cream) and stir until smooth. Stir in the vanilla and whiskey, if using.
Refrigerate until thoroughly chilled, preferably overnight, then freeze in your ice cream maker according to the manufacturer’s instructions. Once churned, quickly fold in about two-thirds of the brown bread crumbs, or as much as to your liking, then store the ice cream in the freezer until firm and ready to serve.
If you don’t have brown bread, you can use a hearty, whole grain bread that is somewhat crumbly. Even day-old bran muffins or gingerbread would be nice, especially if you plan to serve this ice cream around the holidays.
You’ll probably end up using about 2/3rds of the brown bread pieces, but if you’re anything like me, you can snack on the rest, or sprinkle them on top just before serving. Maybe with some chocolate sauce.
- David Lebovitz
http://www.davidlebovitz.com/2010/11/brown-bread-ice-cream-recipe/
For the caramelized brown bread crumbs:
2-3 slices of brown bread (250g, 9 ounces)
3 tablespoons (45g) butter, salted or unsalted
1/2 cup (100g) granulated sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
For the ice cream custard:
1 cup (250ml) whole milk
1 1/2 cups (375ml) heavy cream
1/3 cup (65g) granulated sugar plus 1/3 cup (65g) brown sugar (dark or light), or 3/4 cup (170g) granulated sugar
pinch of salt
8 ounces (225g) cream cheese, cubed, or sour cream (regular or lowfat of either)
5 large egg yolks
1/2 teaspoon vanilla extract
Optional: 1 tablespoon whiskey
Method
To make the brown bread crumbs, preheat the oven to 350ºF (180ºC).
Crumble the bread into small, bite-sized bits. The largest should be no bigger than a kernel of corn.
In a skillet, heat the butter until it melts, then continue to cook until it starts to brown. Remove from heat and stir in the bread bits, 1/2 cup (100g) sugar, cinnamon, and salt.
Spread on the baking sheet and cook for 20 to 30 minutes, stirring a few times during baking, until the bread bits are well-toasted; a deep, dark brown.
Cool completely then store in an air-tight container until ready to use. (They can be made a few days in advance and stored at room temperature.)
To make the ice cream, heat the milk, 1/2 cup (125ml) of heavy cream, sugar and salt in a saucepan.
Pour the remaining 1 cup cream (250 ml) into a medium-sized bowl and the cubes or cream cheese or sour cream. Set a mesh strainer over the top and set the bowl in an ice bath.
In a separate bowl, stir together the egg yolks. Gradually pour some of the warm milk mixture into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
Strain the custard into the heavy cream and cream cheese (or sour cream) and stir until smooth. Stir in the vanilla and whiskey, if using.
Refrigerate until thoroughly chilled, preferably overnight, then freeze in your ice cream maker according to the manufacturer’s instructions. Once churned, quickly fold in about two-thirds of the brown bread crumbs, or as much as to your liking, then store the ice cream in the freezer until firm and ready to serve.
Wednesday, 20 February 2013
CHOCOLATE PEAR PUDDING
CHOCOLATE PEAR PUDDING
This is a cross between Pears Belle Helene and Eve's Pudding, but the only important thing to remember is that this is easy, quick, very comforting and seems to please absolutely everyone. It's not hard to ensure you always have what you need in the house to make this. And, for hot days when baked sponge and sauce seems inappropriate, then bear in mind that canned (or bottled) pears and chocolate sauce - with or without vanilla ice cream - make a lovely pudding on their own.
As with any baking, you really do want to have all ingredients at room temperature before you start.
- Nigella Lawson
Ingredients
830 gram(s) pear halve(s) (2 cans in juice)
125 gram(s) Plain flour
25 gram(s) cocoa powder
125 gram(s) caster sugar
150 gram(s) butter (soft (plus extra for greasing))
1 teaspoon(s) baking powder
¼ teaspoon(s) bicarbonate of soda
2 medium egg(s)
2 teaspoon(s) vanilla extract
Method
Preheat the oven to 200°C/gas mark 6 and grease a 22cm square ovenproof dish with butter.
Drain the pears and arrange them on the base of the dish.
Put all the remaining ingredients in a food processor and blitz until you have a batter with a soft dropping consistency.
Spread the brown batter over the pears, and bake in the oven for 30 minutes.
Let stand out of the oven for 5 or 10 minutes and then cut into slabs - I cut 2 down and 2 across to make 9 slices - and serve with chocolate sauce.
This is a cross between Pears Belle Helene and Eve's Pudding, but the only important thing to remember is that this is easy, quick, very comforting and seems to please absolutely everyone. It's not hard to ensure you always have what you need in the house to make this. And, for hot days when baked sponge and sauce seems inappropriate, then bear in mind that canned (or bottled) pears and chocolate sauce - with or without vanilla ice cream - make a lovely pudding on their own.
As with any baking, you really do want to have all ingredients at room temperature before you start.
- Nigella Lawson
Ingredients
830 gram(s) pear halve(s) (2 cans in juice)
125 gram(s) Plain flour
25 gram(s) cocoa powder
125 gram(s) caster sugar
150 gram(s) butter (soft (plus extra for greasing))
1 teaspoon(s) baking powder
¼ teaspoon(s) bicarbonate of soda
2 medium egg(s)
2 teaspoon(s) vanilla extract
Method
Preheat the oven to 200°C/gas mark 6 and grease a 22cm square ovenproof dish with butter.
Drain the pears and arrange them on the base of the dish.
Put all the remaining ingredients in a food processor and blitz until you have a batter with a soft dropping consistency.
Spread the brown batter over the pears, and bake in the oven for 30 minutes.
Let stand out of the oven for 5 or 10 minutes and then cut into slabs - I cut 2 down and 2 across to make 9 slices - and serve with chocolate sauce.
MAPLE WALNUT BANANA BREAD WITH CRUNCHY COCOA NIBS
(makes one loaf)
http://thelittleloaf.wordpress.com/2013/02/18/maple-walnut-banana-bread-with-crunchy-cocoa-nibs
Ingredients
275g banana (about 3 medium bananas)
1 tbsp yoghurt
2 medium free range eggs
165ml maple syrup
40ml olive oil
2 tbsp milk
200g wholemeal flour
2 tsp baking powder
60g walnuts, roughly broken
25g cocoa nibs
Method
Preheat the oven to 170 degrees C. Oil a 21cm long loaf tin and line the bottom with baking parchment.
In a medium bowl, mash the banana. A few little lumps are fine and will add texture to the loaf. Add the yoghurt and mash again to combine.
In a separate bowl, whisk together the eggs, maple syrup and olive oil until thoroughly combined. Add the banana mixture and whisk again to incorporate.
Sift the flour and baking powder into the wet mixture and fold carefully to combine. Add the walnuts and two thirds of the cocoa nibs and fold again until just combined.
Pour the mixture into the prepared loaf tin, sprinkle with the remaining cocoa nibs and bake for 50 minutes to one hour – the loaf is done when golden and risen on top and a skewer inserted in the middle comes out clean.
Remove from the oven and leave to cool in the tin for five minutes before turning onto a wire rack to cool completely.
Serve in thick slices as it is, with a dollop of greek yoghurt or – my favourite – spread thickly with natural peanut butter./
(makes one loaf)
http://thelittleloaf.wordpress.com/2013/02/18/maple-walnut-banana-bread-with-crunchy-cocoa-nibs
Ingredients
275g banana (about 3 medium bananas)
1 tbsp yoghurt
2 medium free range eggs
165ml maple syrup
40ml olive oil
2 tbsp milk
200g wholemeal flour
2 tsp baking powder
60g walnuts, roughly broken
25g cocoa nibs
Method
Preheat the oven to 170 degrees C. Oil a 21cm long loaf tin and line the bottom with baking parchment.
In a medium bowl, mash the banana. A few little lumps are fine and will add texture to the loaf. Add the yoghurt and mash again to combine.
In a separate bowl, whisk together the eggs, maple syrup and olive oil until thoroughly combined. Add the banana mixture and whisk again to incorporate.
Sift the flour and baking powder into the wet mixture and fold carefully to combine. Add the walnuts and two thirds of the cocoa nibs and fold again until just combined.
Pour the mixture into the prepared loaf tin, sprinkle with the remaining cocoa nibs and bake for 50 minutes to one hour – the loaf is done when golden and risen on top and a skewer inserted in the middle comes out clean.
Remove from the oven and leave to cool in the tin for five minutes before turning onto a wire rack to cool completely.
Serve in thick slices as it is, with a dollop of greek yoghurt or – my favourite – spread thickly with natural peanut butter./
Monday, 11 February 2013
RAISIN WALNUT BREAD
RAISIN WALNUT BREAD
http://inthekitchenwithmolly.blogspot.co.uk/2013/01/cecily-brownstones-raisin-walnut-bread.html
Method
Knead on a lightly floured surface about 10 minutes, until smooth and
stretchy, working in as much of the remaining 1/2 cup of flour as needed
to keep it from sticking.
Form into a ball and place in a greased bowl, turning to grease the top.
Cover and let rise in a warm, draught-free place 1 1/2 to 2 hours or until doubled.
Punch down and divide in half. Form each half into a ball. Do not flatten.
Place well apart on a large, greased baking sheet (I just sprinkle mine with flour or cornmeal, skip the grease.)
Cover with a clean dish towel and let rise, as before, for 45 to 60 minutes or until doubled.
Bake in a pre-heated 400 degree (F) oven for 25 to 30 minutes or until a cake tester inserted in the middle comes out clean.
Cover with foil during the last 10 minutes to prevent raisins on the surface from overbrowning. (I forgot to do this so had some burnt raisins to deal with - lesson learned!)
Remove loaves to wire rack to cool completely (if you have more patience than I !)
Make a cup of tea. Cut a few slices. Butter lavishly, and enjoy....
http://inthekitchenwithmolly.blogspot.co.uk/2013/01/cecily-brownstones-raisin-walnut-bread.html
Ingredients
1 pkg. dry yeast
1 1/4 cups warm water
3 Tbsps. butter, soft
1Tbsp.sugar
1 tsp. salt
1 1/4 cups coarsely chopped walnuts
1 1/4 cups golden raisins
3 1/2 cups (approx.)whole wheat flour---If I have wheat germ on hand I substitute 1/4 cup for 1/4 cup of the flour....
In a large bowl, dissolve yeast in 1/4 cup of the warm water.
Stir in remaining water, butter, sugar and salt.
Stir in nuts and raisins, then enough of the flour---about 3 cups---to make a firm dough.
Form into a ball and place in a greased bowl, turning to grease the top.
Cover and let rise in a warm, draught-free place 1 1/2 to 2 hours or until doubled.
Punch down and divide in half. Form each half into a ball. Do not flatten.
Place well apart on a large, greased baking sheet (I just sprinkle mine with flour or cornmeal, skip the grease.)
Cover with a clean dish towel and let rise, as before, for 45 to 60 minutes or until doubled.
Bake in a pre-heated 400 degree (F) oven for 25 to 30 minutes or until a cake tester inserted in the middle comes out clean.
Cover with foil during the last 10 minutes to prevent raisins on the surface from overbrowning. (I forgot to do this so had some burnt raisins to deal with - lesson learned!)
Remove loaves to wire rack to cool completely (if you have more patience than I !)
Make a cup of tea. Cut a few slices. Butter lavishly, and enjoy....
MILK BREAD LOAF
MILK BREAD LOAF
http://mondomulia.com/milk-bread-loaf-recipe
Ingredients
250g strong white bread flour
250g kamut flour
10g salt
25g caster sugar
10g dry yeast
30g unsalted butter, softened
320ml warm full fat milk
Method
Tip the flour into a large bowl. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the softened butter and three quarters of the milk then bring the dough together with your fingertips. Slowly add the rest of the milk to bring the dough together.
Tip the dough onto a lightly oiled work surface and knead for five to ten minutes or until the dough is smooth and silky.
Roll into a ball then leave in a lightly oiled bowl covered with a tea towel or cling film until doubled in size. This should take an hour or so.
Brush a 1kg (2lb) loaf tin with a little olive oil. Tip your risen dough onto a lightly floured surface and knock back the air by folding inward repeatedly on itself. Form the dough into an oblong by flattening it out slightly and folding the sides into the middle. Roll the whole lot up so that the top is smooth with the joint running along the base then put into the prepared tin. Slash the top lengthways then brush with a little water.
Cover the tin with a tea towel and leave to prove for about an hour, or until the dough has doubled in size. Preheat the oven to 210 °C.
Bake the loaf for 25 minutes. Remove from the tin and leave to cool completely on a wire rack before slicing.
http://mondomulia.com/milk-bread-loaf-recipe
Ingredients
250g strong white bread flour
250g kamut flour
10g salt
25g caster sugar
10g dry yeast
30g unsalted butter, softened
320ml warm full fat milk
Method
Tip the flour into a large bowl. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the softened butter and three quarters of the milk then bring the dough together with your fingertips. Slowly add the rest of the milk to bring the dough together.
Tip the dough onto a lightly oiled work surface and knead for five to ten minutes or until the dough is smooth and silky.
Roll into a ball then leave in a lightly oiled bowl covered with a tea towel or cling film until doubled in size. This should take an hour or so.
Brush a 1kg (2lb) loaf tin with a little olive oil. Tip your risen dough onto a lightly floured surface and knock back the air by folding inward repeatedly on itself. Form the dough into an oblong by flattening it out slightly and folding the sides into the middle. Roll the whole lot up so that the top is smooth with the joint running along the base then put into the prepared tin. Slash the top lengthways then brush with a little water.
Cover the tin with a tea towel and leave to prove for about an hour, or until the dough has doubled in size. Preheat the oven to 210 °C.
Bake the loaf for 25 minutes. Remove from the tin and leave to cool completely on a wire rack before slicing.
Wednesday, 6 February 2013
LEMON COCONUT BARS
LEMON COCONUT BARS
The filling is a little more tart than standard. We think it is perfect, but if you know that you are sensitive either add more maple syrup or use a little less lemon juice.
- GreenKitchenStories
http://www.greenkitchenstories.com/perfect-lemon-coconut-bars/
Crust
5 tbsp (75 g) coconut oil
3 tbsp maple syrup
2 cups/480 ml (200 g) shredded coconut (unsweetened)
1 cup/240 ml (100 g) almond flour
1 pinch sea salt
2 egg whites (save the yolks for the lemon curd)
Filling
3 eggs + 2 egg yolks
6 tbsp maple syrup
1/3 cup / 80 ml lemon juice + 1 tbsp zest (around 2 lemons)
1/3 cup / 80 ml (35 g) almond flour
Dust with 3 tbsp coconut flour (or powdered sugar)
Set the oven to 350°F (175°C).
Melt coconut oil in a sauce pan on low/medium heat. Add maple syrup, shredded coconut, almond flour and salt. Stir around until everything is combined.
Remove from the heat.
Crack two eggs, save the egg yolks for later and add the whites to the sauce pan while stirring. Keep stirring for about a minute. The mixture should be quite sticky now.
Line a 12×8 inch (30×20 cm baking dish with baking paper and pour the coconut mixture into it. Use your hands, a spatula or the backside of a spoon to flatten it out. Press it down firmly so it becomes quite compact. Bake for 10-12 minutes and then remove it from the oven. Meanwhile, start preparing the filling.
In a large mixing bowl, beat the eggs + the 2 egg yolks with an electric mixer until frothy. Add the rest of the ingredients. Beat for two more minutes. Pour the mixture over the baked crust in the baking dish. Bake for around 16-19 minutes or until edges are light brown and center is set. Let cool for at least 10-15 minutes before slicing up the bars. You always want to dig in immediately, but it is much easier to eat after it is set. Cut into roughly 1 x 2-inch (3 x 6 cm) rectangles. Dust with coconut flour or powdered sugar.
The filling is a little more tart than standard. We think it is perfect, but if you know that you are sensitive either add more maple syrup or use a little less lemon juice.
- GreenKitchenStories
http://www.greenkitchenstories.com/perfect-lemon-coconut-bars/
Crust
5 tbsp (75 g) coconut oil
3 tbsp maple syrup
2 cups/480 ml (200 g) shredded coconut (unsweetened)
1 cup/240 ml (100 g) almond flour
1 pinch sea salt
2 egg whites (save the yolks for the lemon curd)
Filling
3 eggs + 2 egg yolks
6 tbsp maple syrup
1/3 cup / 80 ml lemon juice + 1 tbsp zest (around 2 lemons)
1/3 cup / 80 ml (35 g) almond flour
Dust with 3 tbsp coconut flour (or powdered sugar)
Set the oven to 350°F (175°C).
Melt coconut oil in a sauce pan on low/medium heat. Add maple syrup, shredded coconut, almond flour and salt. Stir around until everything is combined.
Remove from the heat.
Crack two eggs, save the egg yolks for later and add the whites to the sauce pan while stirring. Keep stirring for about a minute. The mixture should be quite sticky now.
Line a 12×8 inch (30×20 cm baking dish with baking paper and pour the coconut mixture into it. Use your hands, a spatula or the backside of a spoon to flatten it out. Press it down firmly so it becomes quite compact. Bake for 10-12 minutes and then remove it from the oven. Meanwhile, start preparing the filling.
In a large mixing bowl, beat the eggs + the 2 egg yolks with an electric mixer until frothy. Add the rest of the ingredients. Beat for two more minutes. Pour the mixture over the baked crust in the baking dish. Bake for around 16-19 minutes or until edges are light brown and center is set. Let cool for at least 10-15 minutes before slicing up the bars. You always want to dig in immediately, but it is much easier to eat after it is set. Cut into roughly 1 x 2-inch (3 x 6 cm) rectangles. Dust with coconut flour or powdered sugar.
Claudia Roden's KNAFEH A LA CREME
KNAFEH A LA CREME
We finished with what she calls knafeh à la crème, a beautiful pie of kadayif (essentially shredded phyllo, which goes under a variety of similar-sounding names) filled with a cream thickened with rice flour and scented with orange-flower water, a dish that is as exotic now as Roden’s first round of recipes was to me 40 years ago.
- Mark Bittman
http://www.nytimes.com/2013/02/03/magazine/a-time-before-tabbouleh.html?smid=tw-share
For the syrup
2 1/4 cups sugar
2 tablespoons lemon juice
2 tablespoons orange-blossom water
For the cream filling
3/4 cup rice flour
5 cups milk
4 tablespoons sugar
1 1/2 tablespoons orange-blossom water
2/3 cup heavy cream
For the pastry
1 pound knafeh pastry (kadayif )
1/2 pound unsalted butter, melted
2/3 cup pistachios, coarsely chopped.
Method
To make the syrup, boil the sugar, 1 1/4 cups water and lemon juice for 10 to 15 minutes, then add the orange-blossom water. Let it cool, then chill in the refrigerator.
For the filling, mix the rice flour with enough of the cold milk to make a smooth paste. Bring the rest of the milk to a boil. Add the rice-flour paste to the boiling milk, stirring vigorously with a wooden spoon. Leave on very low heat and continue to stir constantly until the mixture thickens, being careful not to let it burn. Add the sugar and orange-blossom water and stir well. Refrigerate until cool before adding the heavy cream and mixing well.
Put the knafeh pastry in a large bowl. Pull out and separate the strands as much as possible with your fingers so they do not stick together. Pour the melted butter over it and work it in very thoroughly with your fingers, pulling out and separating the strands and turning them over so they do not stick together and are entirely coated with butter.
Spread half the pastry at the bottom of a 12-inch pie pan. Spread the cream filling over it evenly and cover with the rest of the pastry. Press down and flatten with the palm of your hand. Bake at 350 for about 45 minutes. Then raise the temperature to 425 for about 15 minutes until the pastry colors slightly.
Just before serving, run a sharp knife around the edges of the pie to loosen the sides and turn out onto a large serving dish. Pour the cold syrup all over the hot knafeh, and sprinkle the top with chopped pistachios. (You could also pour half the syrup before serving and pass the rest around for everyone to help themselves to more.)
We finished with what she calls knafeh à la crème, a beautiful pie of kadayif (essentially shredded phyllo, which goes under a variety of similar-sounding names) filled with a cream thickened with rice flour and scented with orange-flower water, a dish that is as exotic now as Roden’s first round of recipes was to me 40 years ago.
- Mark Bittman
http://www.nytimes.com/2013/02/03/magazine/a-time-before-tabbouleh.html?smid=tw-share
For the syrup
2 1/4 cups sugar
2 tablespoons lemon juice
2 tablespoons orange-blossom water
For the cream filling
3/4 cup rice flour
5 cups milk
4 tablespoons sugar
1 1/2 tablespoons orange-blossom water
2/3 cup heavy cream
For the pastry
1 pound knafeh pastry (kadayif )
1/2 pound unsalted butter, melted
2/3 cup pistachios, coarsely chopped.
Method
To make the syrup, boil the sugar, 1 1/4 cups water and lemon juice for 10 to 15 minutes, then add the orange-blossom water. Let it cool, then chill in the refrigerator.
For the filling, mix the rice flour with enough of the cold milk to make a smooth paste. Bring the rest of the milk to a boil. Add the rice-flour paste to the boiling milk, stirring vigorously with a wooden spoon. Leave on very low heat and continue to stir constantly until the mixture thickens, being careful not to let it burn. Add the sugar and orange-blossom water and stir well. Refrigerate until cool before adding the heavy cream and mixing well.
Put the knafeh pastry in a large bowl. Pull out and separate the strands as much as possible with your fingers so they do not stick together. Pour the melted butter over it and work it in very thoroughly with your fingers, pulling out and separating the strands and turning them over so they do not stick together and are entirely coated with butter.
Spread half the pastry at the bottom of a 12-inch pie pan. Spread the cream filling over it evenly and cover with the rest of the pastry. Press down and flatten with the palm of your hand. Bake at 350 for about 45 minutes. Then raise the temperature to 425 for about 15 minutes until the pastry colors slightly.
Just before serving, run a sharp knife around the edges of the pie to loosen the sides and turn out onto a large serving dish. Pour the cold syrup all over the hot knafeh, and sprinkle the top with chopped pistachios. (You could also pour half the syrup before serving and pass the rest around for everyone to help themselves to more.)
Sunday, 3 February 2013
VIRGINIA WOOLF'S COTTAGE LOAF
VIRGINIA WOOLF'S COTTAGE LOAF
We don’t see many cottage loaves today. Even in the early 20th century, when Woolf was writing, they were going out of fashion. It’s believed they were originally shaped to save space in an oven — rising vertically instead of spreading out over the oven floor — but their unusual dimensions make them harder to cut or use for a sandwich.
But Woolf wasn’t the only literary champion of the cottage loaf. George Orwell, ever the expert about traditional English cooking, extolled its virtues as among the best food the U.K. had to offer, good just on its own. “If there is anything quite as good as the soft part of the crust from an English cottage loaf,“… I do not know of it.”
(Adapted from Bewitching Kitchen)
Ingredients
1 cup all-purpose flour
1 cup bread flour
1/2 teaspoon salt
1/2 teaspoon instant yeast
2/3 cup warm water
In a large bowl, sift together flours and salt. In a small bowl, dissolve yeast in water. Add to flour mixture and stir until dough forms. Let rest 10 minutes.
On a floured surface, knead dough briefly, then return to a greased bowl and allow to rise 1 hour at room temperature. Cover bowl with plastic wrap and refrigerate overnight.
All of the preferment
1 teaspoon instant yeast
2/3 cup warm water
1 3/4 cups bread flour
1/4 cup rye flour
1/2 teaspoon salt
Method
Remove the preferment from the refrigerator, cut into 8 wedges, and let sit 1 hour until it reaches room temperature.
In a small bowl, dissolve yeast in water. In a large bowl, mix together preferment, dissolved yeast, flours, and salt until a rough dough forms. On a floured surface, knead dough 10 to 15 minutes until smooth and elastic. Place in a greased bowl and let sit in a warm place 30 minutes, or until it has doubled in size.
Divide dough into 2 pieces (with 1/3 and 2/3 of the dough respectively) and form into tight balls. Place rounds on a greased baking sheet and set 10 minutes.
Preheat oven to 425°F. Place the smaller round on top of the larger round. Push a floured chopstick (or wooden spoon handle) completely through the center of the top round and 2/3 of the way into the bottom rounds to join them. Slash both rounds.
Bake 40 to 45 minutes, or until golden brown and loaf makes a hollow sound when tapped on the bottom.
We don’t see many cottage loaves today. Even in the early 20th century, when Woolf was writing, they were going out of fashion. It’s believed they were originally shaped to save space in an oven — rising vertically instead of spreading out over the oven floor — but their unusual dimensions make them harder to cut or use for a sandwich.
But Woolf wasn’t the only literary champion of the cottage loaf. George Orwell, ever the expert about traditional English cooking, extolled its virtues as among the best food the U.K. had to offer, good just on its own. “If there is anything quite as good as the soft part of the crust from an English cottage loaf,“… I do not know of it.”
(Adapted from Bewitching Kitchen)
Ingredients
1 cup all-purpose flour
1 cup bread flour
1/2 teaspoon salt
1/2 teaspoon instant yeast
2/3 cup warm water
In a large bowl, sift together flours and salt. In a small bowl, dissolve yeast in water. Add to flour mixture and stir until dough forms. Let rest 10 minutes.
On a floured surface, knead dough briefly, then return to a greased bowl and allow to rise 1 hour at room temperature. Cover bowl with plastic wrap and refrigerate overnight.
All of the preferment
1 teaspoon instant yeast
2/3 cup warm water
1 3/4 cups bread flour
1/4 cup rye flour
1/2 teaspoon salt
Method
Remove the preferment from the refrigerator, cut into 8 wedges, and let sit 1 hour until it reaches room temperature.
In a small bowl, dissolve yeast in water. In a large bowl, mix together preferment, dissolved yeast, flours, and salt until a rough dough forms. On a floured surface, knead dough 10 to 15 minutes until smooth and elastic. Place in a greased bowl and let sit in a warm place 30 minutes, or until it has doubled in size.
Divide dough into 2 pieces (with 1/3 and 2/3 of the dough respectively) and form into tight balls. Place rounds on a greased baking sheet and set 10 minutes.
Preheat oven to 425°F. Place the smaller round on top of the larger round. Push a floured chopstick (or wooden spoon handle) completely through the center of the top round and 2/3 of the way into the bottom rounds to join them. Slash both rounds.
Bake 40 to 45 minutes, or until golden brown and loaf makes a hollow sound when tapped on the bottom.
UKRAINIAN BLACK BREAD
UKRAINIAN BLACK BREAD
This black bread (adapted from Smitten Kitchen and Beth Hensperger’s The Bread Bible) is a little “blacker” than the traditional fare Balzac might have had, because of the additions of molasses, cocoa, and espresso powder. But the result is a dense, savory Ukrainian-inspired bread that might have been well-suited to one of his fictional feasts.
(Note: When kneading the dough, you may need to add a bit of extra flour, as the dough can be very wet and sticky. So sticky you will think it might never come off your hands and you will have to go through life with huge, teddy bear-like hands covered in dough and that will be it, forever. But rest assured that it will come together with repeated flouring.)
http://paperandsalt.org/2012/01/23/honore-de-balzac-ukrainian-black-bread/
Ingredients
1 package active dry yeast
Pinch of sugar
1/4 cup warm water (105 to 115 degrees)
1 cup water
1/8 cup molasses
1/8 cup apple cider vinegar
2 tablespoons unsalted butter, melted
3 tablespoons unsweetened cocoa powder (not Dutch process)
2 cups medium rye flour
1 cup unbleached all-purpose or bread flour
1 tablespoon salt
1 tablespoon instant espresso powder
1 egg
Method
In a small bowl or large glass measuring cup, combine yeast and sugar with warm water. Stir and let stand until foamy, about 10 minutes.
In another small bowl, combine remaining 1 cup water, the molasses, vinegar, butter, and cocoa powder.
Combine rye and white flours, espresso powder, and salt in a large bowl. Add yeast and molasses mixtures and stir until combined.
Turn the dough out onto a floured surface. Knead until smooth and springy. (You can also make this in a standing mixer with a paddle attachment, if you reserve some of the flour mixture to be added as the dough comes together.)
Form dough into a ball and place in a greased bowl. Cover with plastic wrap (or a dish towel) and let rise in a warm area until doubled, about 1 1/2 to 2 hours.
Softly press on dough to deflate. Place round on a greased baking sheet. Cover loosely with plastic wrap and let rise until doubled and puffy, about 45 minutes to 1 hour.
Slash an X into the top of the round. In a separate bowl, lightly beat the egg with a fork. Brush egg over top of bread.
Bake in a preheated 350°F oven for about 50 minutes, or until a thermometer registers an internal temperature of 210°F. (Check your oven every 15 minutes to make sure yours isn’t particularly quick-baking. You can also knock on the bottom of the loaf – if it sounds hollow, it’s a good sign that it’s done.) Remove from baking sheet to cool completely on a rack.
This black bread (adapted from Smitten Kitchen and Beth Hensperger’s The Bread Bible) is a little “blacker” than the traditional fare Balzac might have had, because of the additions of molasses, cocoa, and espresso powder. But the result is a dense, savory Ukrainian-inspired bread that might have been well-suited to one of his fictional feasts.
(Note: When kneading the dough, you may need to add a bit of extra flour, as the dough can be very wet and sticky. So sticky you will think it might never come off your hands and you will have to go through life with huge, teddy bear-like hands covered in dough and that will be it, forever. But rest assured that it will come together with repeated flouring.)
http://paperandsalt.org/2012/01/23/honore-de-balzac-ukrainian-black-bread/
Ingredients
1 package active dry yeast
Pinch of sugar
1/4 cup warm water (105 to 115 degrees)
1 cup water
1/8 cup molasses
1/8 cup apple cider vinegar
2 tablespoons unsalted butter, melted
3 tablespoons unsweetened cocoa powder (not Dutch process)
2 cups medium rye flour
1 cup unbleached all-purpose or bread flour
1 tablespoon salt
1 tablespoon instant espresso powder
1 egg
Method
In a small bowl or large glass measuring cup, combine yeast and sugar with warm water. Stir and let stand until foamy, about 10 minutes.
In another small bowl, combine remaining 1 cup water, the molasses, vinegar, butter, and cocoa powder.
Combine rye and white flours, espresso powder, and salt in a large bowl. Add yeast and molasses mixtures and stir until combined.
Turn the dough out onto a floured surface. Knead until smooth and springy. (You can also make this in a standing mixer with a paddle attachment, if you reserve some of the flour mixture to be added as the dough comes together.)
Form dough into a ball and place in a greased bowl. Cover with plastic wrap (or a dish towel) and let rise in a warm area until doubled, about 1 1/2 to 2 hours.
Softly press on dough to deflate. Place round on a greased baking sheet. Cover loosely with plastic wrap and let rise until doubled and puffy, about 45 minutes to 1 hour.
Slash an X into the top of the round. In a separate bowl, lightly beat the egg with a fork. Brush egg over top of bread.
Bake in a preheated 350°F oven for about 50 minutes, or until a thermometer registers an internal temperature of 210°F. (Check your oven every 15 minutes to make sure yours isn’t particularly quick-baking. You can also knock on the bottom of the loaf – if it sounds hollow, it’s a good sign that it’s done.) Remove from baking sheet to cool completely on a rack.
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