Sunday, August 21

Breakfast coffee pancakes


American-style pancakes Posted by Picasa

Ideal Sunday morning with bright sunshine in the kitchen, I thought I need to complemet it with a lovely breakfast.
I found a nice recipe for these pancakes that have strong espresso coffee, and a yoghurt mixture in them, served with maple syrup and fruit compote.
As I like nice coffee so much, I thought, I'd give it a go.

recipe coming..

Friday, August 19

Gypsy tart (Treacle tart)


gypsy tart

Do you need a sugar fix? This is one of the best ones on the earth - gypsy tart or some people know it as treacle tart. And if you think, no way, just read on.

First time that I have been offered to try it here in England was completely destroyed by the appearance of the tart. It was thick, chunky and swimming in cream (as cakes are traditonally served by a majority here! sorry :)). I , however, tried it and ......was, unfortunately, not taken by the taste either. So, I abandoned this great of the English favourites until NOW.
This was the time when I WAS nicely surprised.
I saw these beautiful golden little tarts decorated with fresh fruit and mint leaves. When I looked closer, it said - mini treacle tarts! This was definitely a new chance to try them out again as they were so delicious-looking.
They also were much thinner, more delicate and they were not served with cream, but rather lightened up by fresh fruit. The taste was reinvented by a touch of ground almonds as opposed to using just breadcrumbs.

So, here it is ( I made it in one large piece as I didn't have separate little tartlet tins)


whizzmixbake Posted by Picasa

Recipe:
Preheat the oven to 190 degrees/fan 170 degrees/gas 5.

Ingredients:
150 g golden syrup
50 g fresh breadcrumbs
40 g ground almonds
1 large egg
4 tbsp double cream
vanilla essence
fresh fruit (strawberry, kiwi, mandarin, mint leaves)
Mix the breadcrumbs with ground almonds with your hand. Add the remaining igredients and mix thoroughly with a spatula. Leave on the side until you make the pastry.

Sweet pastry:
75 g butter, softened
3 tbsp icing sugar
1 large egg yolk
115 plain flour
Mix these ingredients with an electric mixer on number 1(slow) to get a nice elastic pastry. Then dust the worktop with some flour and roll the pastry out. If you are making small tartlets, divide the pastry into 6 pieces and roll out into circles. Keep turning the pastry and dusting it, so it does not stick to the surface. Once done, transfer the pastry into the tins, leaving a higher edge (as we will fill the tarlets later). Prick the pastry with a fork all over. Put baking sheet (cut to size, leaving high edges) into the tarlets, on top of the pastry and fill with beans onto paper, spreading the beans right to the edge. This baking is called - 'baking blind'. Bake for 10 min. Then take the paper edges and lift the paper with beans out of the tarlets.
At this point, you can either leave the pastries on the side or put them back into the oven to bake a little more.(only up to 4-5 min.). I found the pastries were too hard, so next time I will leave without additional baking.
Pour your mixture into the tarlets and bake about 15 minutes until golden brown.

Decorate the tarlets or the tart with fresh fruit (strawberries cut in halves, segmented mandarins without skin, kiwis into slices, maybe pineapple into thin slices). Start decorating from the middle of the big tart laying strawberry halves next to each other, alternating with mandarins and 2 kiwi slices which we stand up in between the fruits. Finally, add mint leaves in the middle.

Tuesday, August 16

Breakfast muffin


breakfast muffin Posted by Picasa

I am on a mission to find a perfect recipe for muffins of all types. It is proving a little tricky as there are so many variations of mixes. So I came to a conclusion that you have to experiment and adjust the recipe until it is as you want it.

I am looking for that authentic 'every-coffee-shop-has-it' muffin that I can create at home. Well, let's see how it evolves with time to come.

The above 'Breakfast muffin' is one of my favourites. I like muffins that surprise me with their taste and hidden bits. Just like the one above. It has carrots, apple, ginger, nutmeg, nuts, raisins, oats .. - every mouthful is different.

But if we take a peek into the culinary history of muffins, we will find that muffins were once upon a time quite small and plain with maybe raisins and nuts. There was a set line of muffins like bran, blueberry, apple, corn, date, oatmeal. It was only in 70-ies and 80-ies that muffins grew 3 or 4 times their normal size, big American muffins as we know them today.


Recipe:
Preheat the oven to 220 degrees.

Ingredients:
3 large eggs (I used 4)
1/4 cup brown sugar (I would use 1/2 cup, otherwise they are only a little sweet)
1/2 cup veg.oil
2 tsp vanilla extract(essence)
Whisk them together with an electric mixer.
Add and mix in with a spatula:
1 medium carrot(peeled and grated)
1 large apple (peeled and grated)
Add and mix in with a spatula:
1/2 cup raisins(golden best)
1/2 cup dessicated coconut
1/2 cup oats
1/4 cup wheat-germ (if you don't have it, just use flour)
1/2 cup chopped walnuts
1 cup flour
1 tsp soda
1/2 tsp baking powder
1 tsp ginger
1/8 tsp nutmeg
1/4 tsp salt

Fill in the muffin tray cups to the top(not over). They will rise nicely.

Sunday, August 7

Kugelhopf


I am so glad to be back and especially with some nice recipes ahead.

This weekend, I was looking through a 'Homes and Gardens' magazine in the local tea-room and found something that cheered me up right away. A small collection of recipes(Hot Cross Buns, Brioche, Kugelhopf and some savoury ones - Focaccia and Naan bread). The lady owner was very kind and lent me the magazine, so I did not hesitate and ran to the nextdoor village to my favourite cookshop and bought a 'fluted cake tin' (for me - Kugelhopf tin) - to make this delicious poppyseed and almond 'Kugelhopf'. ( I am hoping you can recognize it in the picture above).

Recipe (from 'Homes and Gardens' magazine):
makes 1 medium round cake(23-25cm diameter)

4 large eggs(beaten)
200 g vanilla sugar (or sugar and drop of vanilla essence)
1tsp almond essence
125g ground almonds
175g plain flour (should be sieved but not important)
50g poppy seeds
2 tsp baking powder
1 tsp bicarbonate of soda (or 1 x 7g sachet easy-bake yeast)
1/4 tsp sea-salt
butter to grease a 'kugel'(babka or ring) tin if it is NOT non-stick
icing sugar for dusting

Pre-heat the oven to 180 degrees.
Heat water in a large wok to a hand-hot temperature. Prepare a large mixing bowl and immerse it into this wok with hand-hot water.
With an electric beater, whisk eggs, sugar and essence for 2-3 min. until smooth and light. Put the beater aside and take a spatula to mix in almonds, flour, poppy seeds, baking powder, soda and salt. Fold and mix through until all combined.
Pour the mixture (which will be quite runny, so don't be alarmed) into a greased tin(or non-stick tin) and baked for 30 min. or so until golden and firm to touch. Check with a skewer whether it comes out clean.
Leave to cool and with a plastic spatula, help to pull the edges off of the side of the tin. Then invert onto a plate and dust with sugar and serve sliced with coffee, lemon tea or a dessert wine.

Friday, August 5

Sorbets in summer



















Finally, I can enjoy the blogging world and delicious post of my fellow blogger again.

After a big push to finish the house renovations, we have put it up for sale. So now, I will be back in the kitchen making nice treats, feet up eating them and then writing them here.

I have a lot to catch up with, I can see.

As a start off, I decided to enter with sorbets.

I love them in summer as they are so refreshing, full of flavour and colour!

A quick recipe for you:
(from 'Delicious' magazine)

200g caster sugar
300ml water
300 ml strained fruit(lemon, orange, etc.)
3 tbsp vodka

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