IMERULI (IMERETIAN) KHACHAPURI | Georgian Recipes:
Khachapuri Dough Recipe
There are several recipes but we find this one the easiest way to prepare the dough and we used this method to make all three types of khachapuri:
- Ajarian khachapuri (from Ajara), in which the dough is formed into an open gondola shape and is topped with a raw egg and butter before serving.
- Megrelian khachapuri (from Samegrelo), circular with cheese added on top.
- Imeretian khachapuri (from Imereti), which is circular and probably the most common type.
Ingredients (for 3 Imeretian khachapuri):
1.15 kilos of flour,
200 ml of water,
200 ml of milk (or water),
1 egg,
1 tbs of yeast and
50 ml of oil.
Warm the water to 35C and stir in the yeast.
Add 1 kilo of flour to a mixing bowl and make a depression in the flour.
Add the yeast water, oil, milk and a raw egg. If you want the bread to have a golden color you can add 1 tsp of sugar.
Mix the ingredients from the middle of the bowl until all of the flour is mixed.
The dough should be formed into a soft ball.
Cover the bowl with cling film and leave in a warm place for 2 hours.
The dough will rise and look like the picture below.
Add 150 grams of flour and knead the dough.
The dough is sufficient to make 3 khachapuri.
Separate the dough into 3 pieces.
Congratulations, your dough is now ready to make khachapuri!
The recipe for the dough is enough to make 3 khachapuri so you will need to reduce the quantity of ingredients if you only want to make one or two.
Other ingredients:
2 eggs (1 egg yolk for glazing but this is optional),
30 grams of butter and
600 grams of Imeretian cheese (alternatively, you can use feta cheese and mozzarella together).
Grate the cheese.
Add the grated cheese, one egg and 20 grams of butter to a mixing bowl.
Mix thoroughly.
Knead the dough before using.
Leave for 10 minutes and then make a circular shape, with a lip around the edge.
Spread the cheese filling onto the middle of the dough.
Fold the edges of the dough over the cheese filling.
Seal the dough.
Turn the dough over and flatten it out to make a circular shape.
As you spread out the dough make sure the cheese filling is spread evenly.
Be careful not to tear the dough.
A rolling pin can also be used to flatten the dough.
Lightly dust a baking tray with flour (to stop the khachapuri sticking) and put the khachapuri in a pre-heated oven for about 15 minutes at a medium temperature.
If you want to glaze the khachapuri with egg yolk do this 5 minutes before it is ready.
Glaze the khachapuri with butter as soon as you remove it from the oven.
This makes it soft.
Serving: Cut into slices and serve immediately.
Enjoy this famous Imeretian dish!
'via Blog this'
Read the book and then get cooking. Food. Recipe.
Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts
Saturday, 25 March 2017
Thursday, 23 March 2017
Cassata Al Forno - sponge cake.
Cassata Al Forno | Food Network UK: cassata cake.
Recipe by: Paul Hollywood.
Ingredients
For the Pastry:
250g plain flour
100g unsalted butter, diced
100g caster sugar
Zest of a lemon
1 egg, plus 1 yolk
For the filling:
500g ricotta
175g caster sugar
75g chocolate chips
Zest of a lemon
1 tsp vanilla extract
200g cake or biscuit crumbs
To finish:
Egg white to glaze
Lots of icing sugar to dust
Method
1. To make the pastry, place the flour into a bowl, add the butter and sugar and with your fingertips rub until it resembles fine bread crumbs.
2. Add the lemon zest and stir through the mixture.
Add the egg and yolk and mix together to form a soft dough.
At first, the mixtures appears dry but as you work it the pastry comes together.
Wrap in cling film and leave in the fridge to chill.
3. To make the filling, drain the ricotta through a sieve to remove any liquid.
Pass the drained ricotta through a sieve a couple of times until smooth and creamy.
4. Mix with the sugar, chocolate chips, orange zest and vanilla extract.
5. Heat your oven to 180°C/Gas 4.
Grease and line the base of a 20cm Tart Tatin tin with parchment paper.
Grease the sides with butter.
Take the pastry from the fridge and cut off a quarter to use as the lid.
6. Lightly dust your work surface and roll the pastry to 4-5mm thick.
Line the prepared tin with the pastry trimming the edges to neaten.
Sprinkle half the cake crumbs into the base.
Cover the cake crumbs with the ricotta filling and spread out to level the surface.
7. Top the ricotta with a layer of the remaining crumbs.
Roll out the remaining pastry just bigger than the tin.
Place the tin on the rolled out pastry and cut round the base to make a lid just the right size.
8. Sit the lid on top.
Brush the edges with egg white then fold the exposed sides of pastry down onto the crumb, this will be about 1cm.
9. Bake in the oven for 40-45 minutes until the pastry is golden and crisp.
10. Leave to cool in the tin for 10 minutes before running a knife around the edge and turning out onto a serving plate.
Dust the top heavily with icing sugar.
Related recipe:
Making Cassata alla Siciliana.
Making Cassata alla Siciliana, in Sicily - David Lebovitz
- a traditional sweet from all areas of Sicily, Italy.
Cassata consists of round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese, candied peel, and a chocolate or vanilla filling similar to cannoli cream.
It is covered with a shell of marzipan, pink and green pastel colored icing, and decorative designs.
The cassata is topped with candied fruit depicting cherries and slices of citrus fruit characteristic of Sicily.
'via Blog this'
Recipe by: Paul Hollywood.
Ingredients
For the Pastry:
250g plain flour
100g unsalted butter, diced
100g caster sugar
Zest of a lemon
1 egg, plus 1 yolk
For the filling:
500g ricotta
175g caster sugar
75g chocolate chips
Zest of a lemon
1 tsp vanilla extract
200g cake or biscuit crumbs
To finish:
Egg white to glaze
Lots of icing sugar to dust
Method
1. To make the pastry, place the flour into a bowl, add the butter and sugar and with your fingertips rub until it resembles fine bread crumbs.
2. Add the lemon zest and stir through the mixture.
Add the egg and yolk and mix together to form a soft dough.
At first, the mixtures appears dry but as you work it the pastry comes together.
Wrap in cling film and leave in the fridge to chill.
3. To make the filling, drain the ricotta through a sieve to remove any liquid.
Pass the drained ricotta through a sieve a couple of times until smooth and creamy.
4. Mix with the sugar, chocolate chips, orange zest and vanilla extract.
5. Heat your oven to 180°C/Gas 4.
Grease and line the base of a 20cm Tart Tatin tin with parchment paper.
Grease the sides with butter.
Take the pastry from the fridge and cut off a quarter to use as the lid.
6. Lightly dust your work surface and roll the pastry to 4-5mm thick.
Line the prepared tin with the pastry trimming the edges to neaten.
Sprinkle half the cake crumbs into the base.
Cover the cake crumbs with the ricotta filling and spread out to level the surface.
7. Top the ricotta with a layer of the remaining crumbs.
Roll out the remaining pastry just bigger than the tin.
Place the tin on the rolled out pastry and cut round the base to make a lid just the right size.
8. Sit the lid on top.
Brush the edges with egg white then fold the exposed sides of pastry down onto the crumb, this will be about 1cm.
9. Bake in the oven for 40-45 minutes until the pastry is golden and crisp.
10. Leave to cool in the tin for 10 minutes before running a knife around the edge and turning out onto a serving plate.
Dust the top heavily with icing sugar.
Related recipe:
Making Cassata alla Siciliana.
Making Cassata alla Siciliana, in Sicily - David Lebovitz
- a traditional sweet from all areas of Sicily, Italy.
Cassata consists of round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese, candied peel, and a chocolate or vanilla filling similar to cannoli cream.
It is covered with a shell of marzipan, pink and green pastel colored icing, and decorative designs.
The cassata is topped with candied fruit depicting cherries and slices of citrus fruit characteristic of Sicily.
'via Blog this'
Wednesday, 4 January 2017
Tarte Normande aux Pommes (Custard Apple Tart).
Steps
Preheat the oven to 190C.
Toss the apples in a bowl with 1/3 cup sugar and the cinnamon, then arrange them in the pastry shell.
Bake in the upper third of the preheated oven for about 20 minutes, or until they start to color and are almost tender.
Remove from oven and let cool while preparing the custard.
Beat the egg and remaining 1/3 cup sugar together in a mixing bowl until mixture is thick, pale yellow, and falls back on itself forming a slowly dissolving ribbon.
Beat in the flour, then the cream, and finally the brandy.
Pour the mixture over the apples.
It should come almost to the top of the pastry shell.
Return to oven for 10 minutes, or until cream begins to puff.
Sprinkle heavily with powdered sugar and return to oven for 15 to 20 minutes more.
Tart is done when top has browned and a needle or knife plunged into the custard comes out clean.
Slide tart onto a rack or serving dish, and keep warm until ready to serve.
Preheat the oven to 190C.
Toss the apples in a bowl with 1/3 cup sugar and the cinnamon, then arrange them in the pastry shell.
Bake in the upper third of the preheated oven for about 20 minutes, or until they start to color and are almost tender.
Remove from oven and let cool while preparing the custard.
Beat the egg and remaining 1/3 cup sugar together in a mixing bowl until mixture is thick, pale yellow, and falls back on itself forming a slowly dissolving ribbon.
Beat in the flour, then the cream, and finally the brandy.
Pour the mixture over the apples.
It should come almost to the top of the pastry shell.
Return to oven for 10 minutes, or until cream begins to puff.
Sprinkle heavily with powdered sugar and return to oven for 15 to 20 minutes more.
Tart is done when top has browned and a needle or knife plunged into the custard comes out clean.
Slide tart onto a rack or serving dish, and keep warm until ready to serve.
Tuesday, 27 December 2016
Perfect Coconut Cake from Vogue.
Sugar High: Baking the Perfect Coconut Cake - Vogue
CAKE
3 cups all-purpose flour
1 T fresh baking powder
1/2 tsp. salt
1/2 cup heavy cream, chilled
2 cups sugar (superfine)
4 large eggs
1/2 lb. plus 4 T unsalted butter, cut into 1/2-inch chunks and allowed to soften to room temperature
1 cup evaporated milk
1 T vanilla extract
Preheat the oven to 350°. Using room-temperature butter, grease and flour three 8 x 2-inch round cake pans. To be extra safe, you may also line the inside bottom of each cake pan with circles of parchment paper. Note: The coconut filling needs to be made several hours to a day in advance to be chilled.
In a medium-size bowl, sift together the flour, baking powder, and salt. Set aside. Pour the heavy cream into two- to three-quart metal or glass bowl and put it into the freezer along with a medium-large whisk. Let them chill between 30 and 45 minutes. In a large bowl of a stand mixer, combine the sugar and eggs; beat on low speed until smooth, about one minute, pushing sides down with a rubber spatula. Add the butter; beat on low until mixture is creamy and light colored, about three minutes. Beat in the milk and vanilla. Gradually add the flour mixture, about 1 cup at a time, beating after each addition just until smooth and pushing sides down as needed. Then beat on high speed for about one minute more, pushing sides down. Remove the bowl of cream and the whisk from the freezer, and whisk, by hand, until the cream has gone just past the soft-peak stage. Carefully fold the whipped cream into the cake batter, using a rubber spatula. Divide the batter evenly between the three cake pans and bake in the middle rack of the oven, until the centers spring back when lightly pressed (and the layers just begin to pull away from the pans), about 18 to 20 minutes. Meanwhile, make the glaze, following the recipe below. Then make the frosting and remove the coconut filling from the refrigerator.
Remove the cake pans from the oven and let cool for about 10 minutes. Then, using a knife, loosen the outsides of the cakes from the pans. Invert the pans onto wire racks and eject the layers from the pans by gently pounding and shaking the pans. Once the layers have cooled for another 15 minutes, use a long, sharp knife to slice each layer in half horizontally. Brush the glaze over the top surface and sides of one layer, a little at a time and using one-sixth of the glaze (about 2 1/2 tablespoons) for each layer. Make holes in the cake so the glaze can sink in. (A dozen holes in each layer should do it; you can use either a small knife or a roasting fork, which you’ll twist a little after you insert it.) Immediately (before glazing another layer) spread one-fifth of the filling on top of the glazed layer, extending it to about 1/2 inch from the edge. Then place another layer on top and repeat procedure of glazing and spreading on filling until all the layers are glazed and all but the top layer have filling spread on them. Let the cake cool thoroughly, then frost the top and sides. Sprinkle the remaining 2 tablespoons of minced coconut on top. Let sit at room temperature for between four hours and two days (so that the cake absorbs the sweet, moist coconut flavors) before slicing.
GLAZE TO BE BRUSHED ON LAYERS
1 1/2 cups canned coconut milk, unsweetened and pure (we used Roland brand)
1/3 cup sugar
1 tsp. vanilla extract
Combine the coconut milk and the sugar in a two-quart saucepan and bring to a boil over high heat, stirring occasionally. Continue boiling until glaze reduces to one cup, about five minutes, stirring frequently. Remove from heat and stir in the vanilla. Pour into a glass measuring cup.
FROSTING
6 oz. cream cheese, softened
1/4 lb. unsalted butter, very soft
1 T vanilla extract
1/4 tsp. salt
2 T plus 1 tsp. evaporated milk
4 cups powdered (confectioners’) sugar, equal to the contents of a 1-pound box, sifted
Combine the cream cheese, butter, vanilla, and salt in the bowl of a stand mixer. Beat on high speed until creamy, about one minute. Turn speed to medium and beat in milk and 1 cup of the sugar, pushing sides down with a rubber spatula. Beat in the remaining 3 cups of sugar, 1 cup at a time, mixing until smooth before adding more. If the frosting becomes too thick for the mixer, do the last bit of mixing with a spoon.
COCONUT FILLING TO BE SPREAD BETWEEN LAYERS
2 1/2 cups heavy cream
1 1/2 cups sugar
1/2 lb. unsalted butter
4 cups plus 2 T frozen coconut meat, defrosted (we used Laxmi-brand frozen coconut from Kalustyan’s in Manhattan)
1 T cornstarch dissolved in 1 T water
1 tsp. vanilla extract
In a heavy saucepan or large Dutch oven, heat the cream, sugar, and butter over medium-high heat, stirring frequently until the mixture reaches a boil. Stir in the 4 cups of defrosted coconut meat, stirring well. Cook until the mixture reduces to 5 cups, about 15 minutes, stirring constantly. Remove from heat and stir in the cornstarch. Place pan over high heat and bring to a boil, stirring constantly. Add the vanilla and cook and stir about one minute. Remove from heat and continue stirring a few seconds more. Cool slightly, cover with plastic wrap, and refrigerate until very well chilled, or overnight.
CAKE
3 cups all-purpose flour
1 T fresh baking powder
1/2 tsp. salt
1/2 cup heavy cream, chilled
2 cups sugar (superfine)
4 large eggs
1/2 lb. plus 4 T unsalted butter, cut into 1/2-inch chunks and allowed to soften to room temperature
1 cup evaporated milk
1 T vanilla extract
Preheat the oven to 350°. Using room-temperature butter, grease and flour three 8 x 2-inch round cake pans. To be extra safe, you may also line the inside bottom of each cake pan with circles of parchment paper. Note: The coconut filling needs to be made several hours to a day in advance to be chilled.
In a medium-size bowl, sift together the flour, baking powder, and salt. Set aside. Pour the heavy cream into two- to three-quart metal or glass bowl and put it into the freezer along with a medium-large whisk. Let them chill between 30 and 45 minutes. In a large bowl of a stand mixer, combine the sugar and eggs; beat on low speed until smooth, about one minute, pushing sides down with a rubber spatula. Add the butter; beat on low until mixture is creamy and light colored, about three minutes. Beat in the milk and vanilla. Gradually add the flour mixture, about 1 cup at a time, beating after each addition just until smooth and pushing sides down as needed. Then beat on high speed for about one minute more, pushing sides down. Remove the bowl of cream and the whisk from the freezer, and whisk, by hand, until the cream has gone just past the soft-peak stage. Carefully fold the whipped cream into the cake batter, using a rubber spatula. Divide the batter evenly between the three cake pans and bake in the middle rack of the oven, until the centers spring back when lightly pressed (and the layers just begin to pull away from the pans), about 18 to 20 minutes. Meanwhile, make the glaze, following the recipe below. Then make the frosting and remove the coconut filling from the refrigerator.
Remove the cake pans from the oven and let cool for about 10 minutes. Then, using a knife, loosen the outsides of the cakes from the pans. Invert the pans onto wire racks and eject the layers from the pans by gently pounding and shaking the pans. Once the layers have cooled for another 15 minutes, use a long, sharp knife to slice each layer in half horizontally. Brush the glaze over the top surface and sides of one layer, a little at a time and using one-sixth of the glaze (about 2 1/2 tablespoons) for each layer. Make holes in the cake so the glaze can sink in. (A dozen holes in each layer should do it; you can use either a small knife or a roasting fork, which you’ll twist a little after you insert it.) Immediately (before glazing another layer) spread one-fifth of the filling on top of the glazed layer, extending it to about 1/2 inch from the edge. Then place another layer on top and repeat procedure of glazing and spreading on filling until all the layers are glazed and all but the top layer have filling spread on them. Let the cake cool thoroughly, then frost the top and sides. Sprinkle the remaining 2 tablespoons of minced coconut on top. Let sit at room temperature for between four hours and two days (so that the cake absorbs the sweet, moist coconut flavors) before slicing.
GLAZE TO BE BRUSHED ON LAYERS
1 1/2 cups canned coconut milk, unsweetened and pure (we used Roland brand)
1/3 cup sugar
1 tsp. vanilla extract
Combine the coconut milk and the sugar in a two-quart saucepan and bring to a boil over high heat, stirring occasionally. Continue boiling until glaze reduces to one cup, about five minutes, stirring frequently. Remove from heat and stir in the vanilla. Pour into a glass measuring cup.
FROSTING
6 oz. cream cheese, softened
1/4 lb. unsalted butter, very soft
1 T vanilla extract
1/4 tsp. salt
2 T plus 1 tsp. evaporated milk
4 cups powdered (confectioners’) sugar, equal to the contents of a 1-pound box, sifted
Combine the cream cheese, butter, vanilla, and salt in the bowl of a stand mixer. Beat on high speed until creamy, about one minute. Turn speed to medium and beat in milk and 1 cup of the sugar, pushing sides down with a rubber spatula. Beat in the remaining 3 cups of sugar, 1 cup at a time, mixing until smooth before adding more. If the frosting becomes too thick for the mixer, do the last bit of mixing with a spoon.
COCONUT FILLING TO BE SPREAD BETWEEN LAYERS
2 1/2 cups heavy cream
1 1/2 cups sugar
1/2 lb. unsalted butter
4 cups plus 2 T frozen coconut meat, defrosted (we used Laxmi-brand frozen coconut from Kalustyan’s in Manhattan)
1 T cornstarch dissolved in 1 T water
1 tsp. vanilla extract
In a heavy saucepan or large Dutch oven, heat the cream, sugar, and butter over medium-high heat, stirring frequently until the mixture reaches a boil. Stir in the 4 cups of defrosted coconut meat, stirring well. Cook until the mixture reduces to 5 cups, about 15 minutes, stirring constantly. Remove from heat and stir in the cornstarch. Place pan over high heat and bring to a boil, stirring constantly. Add the vanilla and cook and stir about one minute. Remove from heat and continue stirring a few seconds more. Cool slightly, cover with plastic wrap, and refrigerate until very well chilled, or overnight.
Saturday, 24 December 2016
Saturday, 17 December 2016
Friday, 16 December 2016
Simple Vegan Chocolate Cake.
Simple Vegan Chocolate Cake | Minimalist Baker Recipes
One bowl vegan chocolate cake.
Ingredients
cake: for a 1-layer cake
180 ml (3/4 cups or 12 tablespoons) unsweetened Almond Milk
1 tsp white or apple cider vinegar
150 g (2/3 cup) unsweetened applesauce (make your own!)
60 ml (1/4 cup) strong brewed coffee (or sub more almond milk)
40 ml melted coconut oil, or sub grape seed or canola oil
1 tsp pure vanilla extract
1 cups + 1 Tbsp (160 g) whole wheat pastry flour or unbleached all-purpose flour
133 g organic cane sugar (or sub granulated sugar)
48 g (1/2 cup) unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
Instructions
Preheat oven to 350°F (176 C) and lightly spray 20cm/8-inch round cake pans or one large rectangular pan with nonstick spray (see notes for cooking times for different size pans).
Dust with cocoa powder, shake out the excess and set aside.
Mix the almond milk and vinegar in a large mixing bowl, and let set for a few minutes to activate.
Add the oil, coffee, vanilla extract, and applesauce and beat until foamy.
Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift over the wet ingredients while mixing with a hand-held or standing mixer.
If you don’t have a sifter, simply mix dry ingredients in another bowl and add to the wet mixture while beating.
Beat until no large lumps remain.
It should be creamy and pourable.
Taste and adjust sweetness as needed, adding more sugar if desired (I found it plenty sweet).
Divide batter evenly between your 2 cake pans or rectangular pan.
Bake 25-30 minutes, or until a toothpick inserted into the centre comes out clean.
Let cool completely.
Dust with cocoa powder.
Serve with a scoop of dairy-free ice cream, a drizzle of chocolate or caramel sauce, coconut whipped cream or a glass of almond milk!
it's WAY better the next day out of the fridge.
- Adapted from Minimalist Baker - Simple Vegan Chocolate Cake.
- Confused on how long to bake your cake when using different pans?
Here's a helpful guide.
One bowl vegan chocolate cake.
Ingredients
cake: for a 1-layer cake
180 ml (3/4 cups or 12 tablespoons) unsweetened Almond Milk
1 tsp white or apple cider vinegar
150 g (2/3 cup) unsweetened applesauce (make your own!)
60 ml (1/4 cup) strong brewed coffee (or sub more almond milk)
40 ml melted coconut oil, or sub grape seed or canola oil
1 tsp pure vanilla extract
1 cups + 1 Tbsp (160 g) whole wheat pastry flour or unbleached all-purpose flour
133 g organic cane sugar (or sub granulated sugar)
48 g (1/2 cup) unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
Instructions
Preheat oven to 350°F (176 C) and lightly spray 20cm/8-inch round cake pans or one large rectangular pan with nonstick spray (see notes for cooking times for different size pans).
Dust with cocoa powder, shake out the excess and set aside.
Mix the almond milk and vinegar in a large mixing bowl, and let set for a few minutes to activate.
Add the oil, coffee, vanilla extract, and applesauce and beat until foamy.
Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift over the wet ingredients while mixing with a hand-held or standing mixer.
If you don’t have a sifter, simply mix dry ingredients in another bowl and add to the wet mixture while beating.
Beat until no large lumps remain.
It should be creamy and pourable.
Taste and adjust sweetness as needed, adding more sugar if desired (I found it plenty sweet).
Divide batter evenly between your 2 cake pans or rectangular pan.
Bake 25-30 minutes, or until a toothpick inserted into the centre comes out clean.
Let cool completely.
Dust with cocoa powder.
Serve with a scoop of dairy-free ice cream, a drizzle of chocolate or caramel sauce, coconut whipped cream or a glass of almond milk!
it's WAY better the next day out of the fridge.
- Adapted from Minimalist Baker - Simple Vegan Chocolate Cake.
- Confused on how long to bake your cake when using different pans?
Here's a helpful guide.
Raspberry+Blueberry Buttermilk Cake.
Everyday cakes!
Adapted from Smittenkitchen - APRIL 7, 2008.
You can just ignore the word “raspberry” up there and swap it up with any which berry you please, like blackberries or blueberries or bits of strawberries or all of the above.
This is a good, basic go-to buttermilk cake — moist and ever-so-light!
Makes one thin 15 cm/9-inch cake, which might serve eight people...or "Two of Us".
1 cup (130 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/2 stick (56 grams) unsalted butter, softened
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large (57 grams) egg
1/2 cup (118 ml) well-shaken buttermilk
1 cup (5 ounces or 140 grams) fresh raspberries+blueberry
Preheat oven to 200°C/400°F with rack in middle.
Butter and flour a 15 cm/9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt and set aside.
In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest, if using.
Add egg and beat well.
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
Spoon batter into cake pan, smoothing top.
Scatter raspberries+blueberry evenly over top and sprinkle (optional) with remaining 1 1/2 tablespoons (22 grams) sugar!
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes.
Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.
Invert onto a plate.
Make your own almost-buttermilk:
No need to buy buttermilk especially for this or any recipe.
Add one teaspoon tablespoon [updated, as an astute reader pointed out that the larger amount is more common] of vinegar or lemon juice to one cup of milk and let it sit until it clabbers, about 10 minutes.
Voila, buttermilk!
Adapted from Smittenkitchen - APRIL 7, 2008.
You can just ignore the word “raspberry” up there and swap it up with any which berry you please, like blackberries or blueberries or bits of strawberries or all of the above.
This is a good, basic go-to buttermilk cake — moist and ever-so-light!
Makes one thin 15 cm/9-inch cake, which might serve eight people...or "Two of Us".
1 cup (130 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/2 stick (56 grams) unsalted butter, softened
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large (57 grams) egg
1/2 cup (118 ml) well-shaken buttermilk
1 cup (5 ounces or 140 grams) fresh raspberries+blueberry
Preheat oven to 200°C/400°F with rack in middle.
Butter and flour a 15 cm/9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt and set aside.
In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest, if using.
Add egg and beat well.
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
Spoon batter into cake pan, smoothing top.
Scatter raspberries+blueberry evenly over top and sprinkle (optional) with remaining 1 1/2 tablespoons (22 grams) sugar!
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes.
Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.
Invert onto a plate.
Make your own almost-buttermilk:
No need to buy buttermilk especially for this or any recipe.
Add one teaspoon tablespoon [updated, as an astute reader pointed out that the larger amount is more common] of vinegar or lemon juice to one cup of milk and let it sit until it clabbers, about 10 minutes.
Voila, buttermilk!
Monday, 12 December 2016
Cheese scones.
Recipe by Chris and Jeff Galvin.
- How to make the perfect cheese scones | Life and style | The Guardian
Thursday, 1 December 2016
Meat Piroshki - Belyashi - Yeast doughi.
Beliashi is a Tatar dish, a form of fried bread with meat filling.
Tatarstan is a republic, a part of Russian Federation.
The filling is made from raw ground beef mixed with finely chopped onions, salt, pepper, and a bit of water.
makes 2 1/2 lbs of dough
605g all purpose flour
10g compressed yeast
10g salt
39g sugar
415g water
20g non-hydrogenated margarine
Prepare a batch of soft , fairly wet dough.
Let it ferment, covered, at room temperature, for 4 hours.
Once or twice during that time fold it gently.
Divide the dough into several pieces weighing 55g each and flatten each piece with your hand.
Piroshki: place in the center of each round 55-60 g of filling of choice (2 oz) and seal the bun.
If making beliashi, then place a tablespoon of raw meat filling in the center of each piece and do not close the bun completely, but leave a small hole in the centre, so that the steam can escape as it fries.
Let the buns rest for about 10-20 min on the counter and deep fry them in Dutch oven in oil preheated to 180C/360F for 7min, turning them from time to time during that time to achieve even color of the crust.
I got about 20 beliashi from that batch of dough and fried them in 1 liter of corn oil in a Dutch oven, 5-8 buns at a time.
Source:
Tatarstan is a republic, a part of Russian Federation.
The filling is made from raw ground beef mixed with finely chopped onions, salt, pepper, and a bit of water.
makes 2 1/2 lbs of dough
605g all purpose flour
10g compressed yeast
10g salt
39g sugar
415g water
20g non-hydrogenated margarine
Prepare a batch of soft , fairly wet dough.
Let it ferment, covered, at room temperature, for 4 hours.
Once or twice during that time fold it gently.
Divide the dough into several pieces weighing 55g each and flatten each piece with your hand.
Piroshki: place in the center of each round 55-60 g of filling of choice (2 oz) and seal the bun.
If making beliashi, then place a tablespoon of raw meat filling in the center of each piece and do not close the bun completely, but leave a small hole in the centre, so that the steam can escape as it fries.
Let the buns rest for about 10-20 min on the counter and deep fry them in Dutch oven in oil preheated to 180C/360F for 7min, turning them from time to time during that time to achieve even color of the crust.
I got about 20 beliashi from that batch of dough and fried them in 1 liter of corn oil in a Dutch oven, 5-8 buns at a time.
Source:
Wednesday, 30 November 2016
Semolina & raisin cake.
Gâteau de semoule aux raisins from Mimi Thorisson - Manger.
"This cake sends me right back to cozy afternoons chatting with my grandmother – she would tell me stories of our family, we would play my favorite card game called ‘le jeu des 7 familles’.
This gâteau de semoule is rich, chewy, with a hint of rum flavor, it’s simply delightful, especially drowned in a home-made crème Anglaise (custard cream)."
120 g (2/3 cup) semoule de blé extra-fine (semolina fine or extra-fine)
90 g - 8 tablespoons sugar
2 tbsp rum
600ml (2.5 cups) milk
1/2 vanilla pod, split lengthwise
2 tablespoons dried dark raisins
Butter, for the cake mould
Preheat the oven to 160°C/ 320°F
In a large saucepan, heat the milk with the vanilla beans and sugar on a medium heat.
When the milk starts to simmer, pour the semolina slowly and stir.
Add the rum and the raisins.
Take off the heat.
Butter a pan ( I chose a bundt pan), pour the semolina mixture and bake in the oven for 15 to 20 minutes.
Leave to cool for 5 minutes, then unmold the cake on a serving plate.
For the crème Anglaise
300 ml (1 1/4 cup) milk
50 g (1/4 cup) sugar
1/2 vanilla pod, split lengthwise
3 egg yolks
In a saucepan, heat the milk, vanilla beans and sugar until it reaches a soft boil.
In the meantime, whisk 3 egg yolks in a medium-sized bowl.
Pour the milk in the egg yolk bowl, whisking continuously to avoid curdling.
Pour the mixture back in the saucepan, set the heat to low and whisk until the sauce thickens to a custard cream.
"This cake sends me right back to cozy afternoons chatting with my grandmother – she would tell me stories of our family, we would play my favorite card game called ‘le jeu des 7 familles’.
This gâteau de semoule is rich, chewy, with a hint of rum flavor, it’s simply delightful, especially drowned in a home-made crème Anglaise (custard cream)."
120 g (2/3 cup) semoule de blé extra-fine (semolina fine or extra-fine)
90 g - 8 tablespoons sugar
2 tbsp rum
600ml (2.5 cups) milk
1/2 vanilla pod, split lengthwise
2 tablespoons dried dark raisins
Butter, for the cake mould
Preheat the oven to 160°C/ 320°F
In a large saucepan, heat the milk with the vanilla beans and sugar on a medium heat.
When the milk starts to simmer, pour the semolina slowly and stir.
Add the rum and the raisins.
Take off the heat.
Butter a pan ( I chose a bundt pan), pour the semolina mixture and bake in the oven for 15 to 20 minutes.
Leave to cool for 5 minutes, then unmold the cake on a serving plate.
For the crème Anglaise
300 ml (1 1/4 cup) milk
50 g (1/4 cup) sugar
1/2 vanilla pod, split lengthwise
3 egg yolks
In a saucepan, heat the milk, vanilla beans and sugar until it reaches a soft boil.
In the meantime, whisk 3 egg yolks in a medium-sized bowl.
Pour the milk in the egg yolk bowl, whisking continuously to avoid curdling.
Pour the mixture back in the saucepan, set the heat to low and whisk until the sauce thickens to a custard cream.
Friday, 25 November 2016
Lemon Yogurt Cake by Ina Garten.
From Cookbook: "Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again".
Lemon Yogurt Cake Recipe : Ina Garten : Food Network
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 + 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Note: I didn't make this glaze for my cake.
Preheat the oven to 350F/176C (170C).
Grease an 8 1/2x4 1/4x2 1/2inch loaf pan (22x10x6 cm).
Line the bottom with parchment paper.
Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl.
In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients.
With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
Pour the batter into the prepared pan and bake for about 50 minutes (40 min), or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear.
Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes.
Carefully place on a baking rack over a sheet pan.
While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.
Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
Note: next time I'll try...
- I will bake this cake at 150°C fan for 60 min.
- I will reduce sugar to a total of 220g -1 cup, divided to 170g and 50g)
So Easy and it really is a very soft and moist cake.
Nutritional Information
Calories 384 / Total Fat 16.1g / Saturated Fat 3.7g / Cholesterol 72mg / Sodium 199mg / Potassium 259mg
Lemon Yogurt Cake Recipe : Ina Garten : Food Network
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 + 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Note: I didn't make this glaze for my cake.
Preheat the oven to 350F/176C (170C).
Grease an 8 1/2x4 1/4x2 1/2inch loaf pan (22x10x6 cm).
Line the bottom with parchment paper.
Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl.
In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients.
With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
Pour the batter into the prepared pan and bake for about 50 minutes (40 min), or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear.
Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes.
Carefully place on a baking rack over a sheet pan.
While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.
Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
Note: next time I'll try...
- I will bake this cake at 150°C fan for 60 min.
- I will reduce sugar to a total of 220g -1 cup, divided to 170g and 50g)
So Easy and it really is a very soft and moist cake.
Nutritional Information
Calories 384 / Total Fat 16.1g / Saturated Fat 3.7g / Cholesterol 72mg / Sodium 199mg / Potassium 259mg
Sunday, 13 November 2016
Wednesday, 9 November 2016
Persimmon.
Persimmon fruit and vegetables
The season of persimmons.
Persimmons are in season between November and February.
Persimmons are high in beta carotine and minerals such as sodium, magnesium, calcium and iron, and studies have found that they also contain twice as much dietary fibre per 100g as apples, plus more of the phenolic compounds thought to ward off heart disease.
Storage
For good eating, a very firm Fuyu persimmon may need to be put aside for just a day or two.
An unripe Hachiya, packed with mouth-puckering tannins, will probably need more time to soften and lose its astringency.
There is still some controversy as to the best way to ripen these fruits.
You can leave persimmons at room temperature in a paper bag along with an apple, which will produce additional ethylene gas (to hasten the ripening), and turn the fruit occasionally for even ripening.
For Hachiya persimmons, however, the process may take a number of weeks.
Another approach for Hachiya persimmons a modified version of a technique Japanese shippers use incorporates two ripening principles: When the oxygen supply is diminished, it causes the persimmons to produce aldehydes (which counteract the astringency of the tannins).
And, when persimmons are exposed to alcohol, it encourages the fruits to produce their own ethylene gas.
The kitchen adaptation of this technique is quite simple: Stand the fruits in a plastic food storage container, place a few drops of your favourite spirits (brandy or rum, for instance) on each of the leaflike sepals, then cover the container tightly.
Fruit treated in this manner may ripen in less than a week. (Note: As the fruits lose their astringency, they will also soften considerably, so don't expect to be able to slice them.)
- Persimmon & membrillo galette | BBC Good Food
The season of persimmons.
Persimmons are in season between November and February.
Persimmons are high in beta carotine and minerals such as sodium, magnesium, calcium and iron, and studies have found that they also contain twice as much dietary fibre per 100g as apples, plus more of the phenolic compounds thought to ward off heart disease.
Storage
For good eating, a very firm Fuyu persimmon may need to be put aside for just a day or two.
An unripe Hachiya, packed with mouth-puckering tannins, will probably need more time to soften and lose its astringency.
There is still some controversy as to the best way to ripen these fruits.
You can leave persimmons at room temperature in a paper bag along with an apple, which will produce additional ethylene gas (to hasten the ripening), and turn the fruit occasionally for even ripening.
For Hachiya persimmons, however, the process may take a number of weeks.
Another approach for Hachiya persimmons a modified version of a technique Japanese shippers use incorporates two ripening principles: When the oxygen supply is diminished, it causes the persimmons to produce aldehydes (which counteract the astringency of the tannins).
And, when persimmons are exposed to alcohol, it encourages the fruits to produce their own ethylene gas.
The kitchen adaptation of this technique is quite simple: Stand the fruits in a plastic food storage container, place a few drops of your favourite spirits (brandy or rum, for instance) on each of the leaflike sepals, then cover the container tightly.
Fruit treated in this manner may ripen in less than a week. (Note: As the fruits lose their astringency, they will also soften considerably, so don't expect to be able to slice them.)
- Persimmon & membrillo galette | BBC Good Food
Sunday, 6 November 2016
How to make perfect cottage pie!
How to make perfect cottage pie | Life and style | The Guardian
Cottage pie or shepherd's pie is a type of savory pie.
It is made with minced meat, with mashed potato on top. It comes from the United Kingdom.
1kg floury potatoes, such as Maris Piper, peeled
150g butter
Knob of beef dripping (optional)
2 onions, chopped
2 carrots, diced
2 sticks celery, diced
1 tsp dried thyme
600g shin of beef, chopped into small pieces
350ml good quality beef stock
1 tsp cornflour
Worcestershire sauce
1. Pre-heat the oven to 180C.
Cut your potatoes into evenly sized chunks, and put in a large pan of cold, salted water.
Bring to the boil and simmer until tender.
2. Meanwhile, heat the dripping, if you have any left over from your last roast, or butter in a pan over a moderate heat, then add the vegetables.
Soften, but do not brown.
3. Add the thyme, and then the beef.
Brown it all over, and then add half the stock.
Whisk the other half with the cornflour, and then stir into the meat mixture.
Add a generous dash of Worcestershire sauce and allow to simmer on a low heat for 15 minutes.
4. Drain the potatoes and mash with a generous slab of butter.
Season to taste.
5. Taste and season the meat, adding more Worcestershire sauce if necessary.
If it looks dry, pour in a little water.
6. Put the meat into a large baking dish and top with the potato.
For a nice crispy top, I like to add it in lumps, or you can run a fork over the top if you prefer.
Dot with small pieces of butter.
7. Put into the oven for about 40 minutes, until the potato is crisp and slightly brown, then serve.
Is cottage pie better than shepherd's pie – and can they really, as Nigella suggests, be made with the leftovers of any old roast, duck included?
How do you make yours, and what do you serve it with?
- Mary Berry Absolute Favourites Part II: Cottage pie with crushed potato topping | Daily Mail Online
Cottage pie or shepherd's pie is a type of savory pie.
It is made with minced meat, with mashed potato on top. It comes from the United Kingdom.
1kg floury potatoes, such as Maris Piper, peeled
150g butter
Knob of beef dripping (optional)
2 onions, chopped
2 carrots, diced
2 sticks celery, diced
1 tsp dried thyme
600g shin of beef, chopped into small pieces
350ml good quality beef stock
1 tsp cornflour
Worcestershire sauce
1. Pre-heat the oven to 180C.
Cut your potatoes into evenly sized chunks, and put in a large pan of cold, salted water.
Bring to the boil and simmer until tender.
2. Meanwhile, heat the dripping, if you have any left over from your last roast, or butter in a pan over a moderate heat, then add the vegetables.
Soften, but do not brown.
3. Add the thyme, and then the beef.
Brown it all over, and then add half the stock.
Whisk the other half with the cornflour, and then stir into the meat mixture.
Add a generous dash of Worcestershire sauce and allow to simmer on a low heat for 15 minutes.
4. Drain the potatoes and mash with a generous slab of butter.
Season to taste.
5. Taste and season the meat, adding more Worcestershire sauce if necessary.
If it looks dry, pour in a little water.
6. Put the meat into a large baking dish and top with the potato.
For a nice crispy top, I like to add it in lumps, or you can run a fork over the top if you prefer.
Dot with small pieces of butter.
7. Put into the oven for about 40 minutes, until the potato is crisp and slightly brown, then serve.
Is cottage pie better than shepherd's pie – and can they really, as Nigella suggests, be made with the leftovers of any old roast, duck included?
How do you make yours, and what do you serve it with?
- Mary Berry Absolute Favourites Part II: Cottage pie with crushed potato topping | Daily Mail Online
Shepheds, Cottage Or Cumberland Pie.
Jamie's Home Cooking Skills
Shepherd's pie is a classic British dish - a meat pie with a crust of mashed potato.
In England they would call the beef dish a “cottage pie” and the lamb dish “shepherd’s pie”.
Topping the potato crust with breadcrumbs actually turns your dish into a “Cumberland pie”.
SO - in a shepherd's pie, the meat is lamb (there is a clue in the name) yet in a cottage pie it is beef.
A Cumberland pie can be either meat.
Otherwise, they are all but the same.
Shepherd's pie recipe!
Make sure you buy the best quality mince you can afford, as it really makes the dish.
serves 6
Ingredients
• 1 red onion
• 2 carrots
• 2 sticks of celery
• 2 cloves of garlic
• a small bunch of fresh rosemary
• olive oil
• 500g good-quality minced lamb
• 1 x 400g tin of chopped tomatoes
• 250ml lamb or vegetable stock, preferably organic
• sea salt and freshly ground black pepper
• 1.5kg Desiree potatoes
• 100ml semi-skimmed milk
• a large knob of butter
you can continue to read with photos!
To prepare and cook your mince
• Peel and roughly chop the onion and carrots
• Trim and roughly chop the celery
• Peel and finely chop the garlic cloves
• Pick the rosemary leaves, discard the stalks
• Heat a large pan on a medium heat
• Add a good lug of olive oil and onion, carrot, celery, garlic and most of the rosemary leaves
• Cook for 8 to 10 minutes, stirring occasionally, until softened
• Turn the heat up, add the lamb mince, and brown for 10 minutes, stirring occasionally
• Use a sieve or slotted spoon to drain away any excess liquid from the pan, then tip in the tinned tomatoes
• Pour in the stock, season with a good pinch of salt and pepper and stir well, then bring to the boil
• Reduce to a low heat, pop the lid on slightly ajar, and simmer for 1 hour
To make your mash topping
• Peel the potatoes, cut them into halves and quarters depending on their size, and put them into a pan of salted, boiling water
• Boil for about 10 minutes until tender
• Stick a knife into them to check they're soft all the way through
• Drain in a colander and return them to the pan
• Add the milk, butter and a pinch of salt and pepper
• Mash until smooth and creamy
To assemble and cook your shepherd's pie
• Preheat the oven to 190ºC/375ºF/gas 5
• Transfer the lamb mixture to a large ovenproof baking dish
• Spoon the mash evenly over the top and poke the remaining rosemary leaves into the top
• Drizzle with olive oil, then cook in the hot oven for 25 minutes, or until golden and bubbling
• Serve with broccoli (see Brilliant broccoli) or some lovely peas
See also:- 10 things you didn’t know about shepherd’s pie - Jamie Oliver | Features
- Jamie’s vegetarian shepherd’s pie: Jamie's Home Cooking Skills
OR:
- Super shepherd's pie | Jamie Oliver
OR - Italian cottage pie - with a different topping:
A crunchy topping of Parmesan-coated potatoes - like Potato dauphinoise!
Cook the potatoes in boiling, salted water for 10 mins until almost done.
Drain well then mix with the butter and half the Parmesan.
After the meat has cooked for its 1 ¾ hr turn the oven up to 220C,gas mark 7 and top with the cheesy potatoes, overlapping.
Sprinkle with the remaining Parmesan and bake for 20 minutes until golden and crisp on top. Serve with a green salad.
Shepherd's pie is a classic British dish - a meat pie with a crust of mashed potato.
In England they would call the beef dish a “cottage pie” and the lamb dish “shepherd’s pie”.
Topping the potato crust with breadcrumbs actually turns your dish into a “Cumberland pie”.
SO - in a shepherd's pie, the meat is lamb (there is a clue in the name) yet in a cottage pie it is beef.
A Cumberland pie can be either meat.
Otherwise, they are all but the same.
Shepherd's pie recipe!
Make sure you buy the best quality mince you can afford, as it really makes the dish.
serves 6
Ingredients
• 1 red onion
• 2 carrots
• 2 sticks of celery
• 2 cloves of garlic
• a small bunch of fresh rosemary
• olive oil
• 500g good-quality minced lamb
• 1 x 400g tin of chopped tomatoes
• 250ml lamb or vegetable stock, preferably organic
• sea salt and freshly ground black pepper
• 1.5kg Desiree potatoes
• 100ml semi-skimmed milk
• a large knob of butter
you can continue to read with photos!
To prepare and cook your mince
• Peel and roughly chop the onion and carrots
• Trim and roughly chop the celery
• Peel and finely chop the garlic cloves
• Pick the rosemary leaves, discard the stalks
• Heat a large pan on a medium heat
• Add a good lug of olive oil and onion, carrot, celery, garlic and most of the rosemary leaves
• Cook for 8 to 10 minutes, stirring occasionally, until softened
• Turn the heat up, add the lamb mince, and brown for 10 minutes, stirring occasionally
• Use a sieve or slotted spoon to drain away any excess liquid from the pan, then tip in the tinned tomatoes
• Pour in the stock, season with a good pinch of salt and pepper and stir well, then bring to the boil
• Reduce to a low heat, pop the lid on slightly ajar, and simmer for 1 hour
To make your mash topping
• Peel the potatoes, cut them into halves and quarters depending on their size, and put them into a pan of salted, boiling water
• Boil for about 10 minutes until tender
• Stick a knife into them to check they're soft all the way through
• Drain in a colander and return them to the pan
• Add the milk, butter and a pinch of salt and pepper
• Mash until smooth and creamy
To assemble and cook your shepherd's pie
• Preheat the oven to 190ºC/375ºF/gas 5
• Transfer the lamb mixture to a large ovenproof baking dish
• Spoon the mash evenly over the top and poke the remaining rosemary leaves into the top
• Drizzle with olive oil, then cook in the hot oven for 25 minutes, or until golden and bubbling
• Serve with broccoli (see Brilliant broccoli) or some lovely peas
See also:- 10 things you didn’t know about shepherd’s pie - Jamie Oliver | Features
- Jamie’s vegetarian shepherd’s pie: Jamie's Home Cooking Skills
OR:
- Super shepherd's pie | Jamie Oliver
OR - Italian cottage pie - with a different topping:
A crunchy topping of Parmesan-coated potatoes - like Potato dauphinoise!
Cook the potatoes in boiling, salted water for 10 mins until almost done.
Drain well then mix with the butter and half the Parmesan.
After the meat has cooked for its 1 ¾ hr turn the oven up to 220C,gas mark 7 and top with the cheesy potatoes, overlapping.
Sprinkle with the remaining Parmesan and bake for 20 minutes until golden and crisp on top. Serve with a green salad.
Friday, 21 October 2016
Teddie's Apple Cake.
Teddie's Apple Cake Recipe on Food52
Author Notes: Consider this the holiday season's lovable anytime cake- breakfast, snack, and show-stopping dessert all in one.
Serve it with coffee for breakfast, with whipped cream for dessert.
Gift it; freeze it; portion it out for a bake sale.
Feel free to swap in booze-soaked raisins or darker sugars, whole wheat or olive oil - this cake is virtually indestructible.
Adapted very slightly from The New York Times and Jean Hewitt.
Serves 8
Butter for greasing pan
3 cups all-purpose flour, plus more for dusting pan
1 1/2 cups vegetable oil
2 cups sugar
3 eggs
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
3 cups peeled, cored, and thickly sliced tart apples like Honeycrisp or Granny Smith
1 cup chopped walnuts
1 cup raisins
Vanilla ice cream or whipped cream (optional)
Preheat oven to 180C/350°F.
Butter and flour a 22cm/9-inch tube pan.
Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients.
After about 5 minutes, add the eggs and beat until the mixture is creamy.
Sift together 3 cups of flour, the salt, cinnamon and baking soda.
Stir into the batter.
Add the vanilla, apples, walnuts and raisins and stir until combined.
Transfer the mixture to the prepared pan.
Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan before lifting out.
Serve at room temperature with vanilla ice cream or whipped cream, if desired.
Author Notes: Consider this the holiday season's lovable anytime cake- breakfast, snack, and show-stopping dessert all in one.
Serve it with coffee for breakfast, with whipped cream for dessert.
Gift it; freeze it; portion it out for a bake sale.
Feel free to swap in booze-soaked raisins or darker sugars, whole wheat or olive oil - this cake is virtually indestructible.
Adapted very slightly from The New York Times and Jean Hewitt.
Serves 8
Butter for greasing pan
3 cups all-purpose flour, plus more for dusting pan
1 1/2 cups vegetable oil
2 cups sugar
3 eggs
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
3 cups peeled, cored, and thickly sliced tart apples like Honeycrisp or Granny Smith
1 cup chopped walnuts
1 cup raisins
Vanilla ice cream or whipped cream (optional)
Preheat oven to 180C/350°F.
Butter and flour a 22cm/9-inch tube pan.
Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients.
After about 5 minutes, add the eggs and beat until the mixture is creamy.
Sift together 3 cups of flour, the salt, cinnamon and baking soda.
Stir into the batter.
Add the vanilla, apples, walnuts and raisins and stir until combined.
Transfer the mixture to the prepared pan.
Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan before lifting out.
Serve at room temperature with vanilla ice cream or whipped cream, if desired.
Monday, 5 September 2016
Sunday, 7 August 2016
Upside Down Orange and Blueberry Polenta Cake.
Upside Down Orange and Blueberry Polenta Cake | Many Kitchens:
Upside Down Orange and Blueberry Polenta Cake
Serves 6-8 people
Ingredients and Supplies:
Parchment paper
1 1/3 cup of sugar
3 cups of blueberries
2 large eggs
The zest of 1 large orange (I just substituted a Honeybell wherever the recipe calls for an orange)
2/3 cup of freshly squeezed orange
2/3 cup of olive oil (not extra virgin)
1/2 cup of polenta
1 1/4 cup of all purpose white flour
2 teaspoons of baking powder
1/4 teaspoon of salt
Directions:
1. Heat the oven to 350F/176C.
2. Grease and line the pan (I use an 8 x 8 inch pan) with the parchment paper hanging over the edges.
3. Sprinkle 1/3 cup of sugar over the base then cover with the blueberries.
4. In a large bowl, mix the eggs with 1 cup of sugar and the orange zest.
5. Whisk until mixed then add the orange juice and olive oil and continue mixing.
6. Add polenta, flour, baking powder and salt and mix until smooth.
7. Pour over the blueberries and bake in oven for approximately 45 minutes (insert a skewer and test - skewer should come out clean when cake is done).
8. It should be a nice golden brown on top and still springy to the touch.
9. Let cool for about 10 minutes and then invert over a plate and remove the pan and gently peel off the parchment paper.
'via Blog this'
Upside Down Orange and Blueberry Polenta Cake
Serves 6-8 people
Ingredients and Supplies:
Parchment paper
1 1/3 cup of sugar
3 cups of blueberries
2 large eggs
The zest of 1 large orange (I just substituted a Honeybell wherever the recipe calls for an orange)
2/3 cup of freshly squeezed orange
2/3 cup of olive oil (not extra virgin)
1/2 cup of polenta
1 1/4 cup of all purpose white flour
2 teaspoons of baking powder
1/4 teaspoon of salt
Directions:
1. Heat the oven to 350F/176C.
2. Grease and line the pan (I use an 8 x 8 inch pan) with the parchment paper hanging over the edges.
3. Sprinkle 1/3 cup of sugar over the base then cover with the blueberries.
4. In a large bowl, mix the eggs with 1 cup of sugar and the orange zest.
5. Whisk until mixed then add the orange juice and olive oil and continue mixing.
6. Add polenta, flour, baking powder and salt and mix until smooth.
7. Pour over the blueberries and bake in oven for approximately 45 minutes (insert a skewer and test - skewer should come out clean when cake is done).
8. It should be a nice golden brown on top and still springy to the touch.
9. Let cool for about 10 minutes and then invert over a plate and remove the pan and gently peel off the parchment paper.
'via Blog this'
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