Sunday 30 December 2018
Friday 28 December 2018
Carrot cake cookies.
- Liam Charles' carrot cake cookies - YOU Magazine from Cheeky Treats by Liam Charles.
MAKES 15
For the filling
150g full-fat cream cheese
150g icing sugar (3 tbsp for filling +rest for decor)
1 tsp vanilla extract
For the dough
350g plain flour
½ tsp baking
powder
1 tsp ground cinnamon
1 tsp mixed spice
1 tsp ground cloves
150g unsalted butter, softened at RT
100g soft light brown sugar
50g soft dark brown sugar
1 large egg
200g carrot, finely grated
For the decor
juice of 1 orange and zest of 2 oranges
4 tbsp walnuts, finely chopped
Filling & dough you need 3 bowl!
1 bowl - Mix the cream cheese, 3 tablespoons of the icing sugar and the vanilla in a large bowl until combined, then pop in the freezer for 30-45 minutes.
2 bowl - Meanwhile, measure your flour, baking powder and spices in another bowl.
3 bowl - Beat your butter and both sugars together in a third bowl until creamy.
Beat your egg into the butter mixture, then tip in your grated carrot.
Mix together well.
Tip your dry ingredients into the carrot mixture and mix slowly to form a dough.
To roll & fill
Line a baking tray with baking paper.
Flour your hands!
Weigh the dough and divide into 15 equal balls = 59-60g.
Then flatten them slightly into thin discs using the palm of your hand.
Add a generous teaspoon of the cream cheese filling to the centre of each disc and wrap the dough around the filling to seal.
Pinch the top and roll it back into a ball, making sure no filling leaks out.
Pop the balls on to the tray and flatten slightly.
Chill in the fridge for 30 minutes.
Meanwhile, preheat your oven to 200C/fan 180C/gas 6.
Bake the cookies for 20 minutes until golden brown.
Remove from the oven and leave on the tray for a few minutes to firm up, then transfer to a wire rack to cool further.
Do the decor
Sift the remaining icing sugar into a small bowl and mix with the orange juice – you’re aiming for a drizzling consistency. Flick the icing over the cookies and top with zest and walnuts.
These are best eaten the day they’re made.
They’ll keep for up to 2 days in an airtight container.
Pop them in the fridge, though – there’s dairy in the middle.
MAKES 15
For the filling
150g full-fat cream cheese
150g icing sugar (3 tbsp for filling +rest for decor)
1 tsp vanilla extract
For the dough
350g plain flour
½ tsp baking
powder
1 tsp ground cinnamon
1 tsp mixed spice
1 tsp ground cloves
150g unsalted butter, softened at RT
100g soft light brown sugar
50g soft dark brown sugar
1 large egg
200g carrot, finely grated
For the decor
juice of 1 orange and zest of 2 oranges
4 tbsp walnuts, finely chopped
Filling & dough you need 3 bowl!
1 bowl - Mix the cream cheese, 3 tablespoons of the icing sugar and the vanilla in a large bowl until combined, then pop in the freezer for 30-45 minutes.
2 bowl - Meanwhile, measure your flour, baking powder and spices in another bowl.
3 bowl - Beat your butter and both sugars together in a third bowl until creamy.
Beat your egg into the butter mixture, then tip in your grated carrot.
Mix together well.
Tip your dry ingredients into the carrot mixture and mix slowly to form a dough.
To roll & fill
Line a baking tray with baking paper.
Flour your hands!
Weigh the dough and divide into 15 equal balls = 59-60g.
Then flatten them slightly into thin discs using the palm of your hand.
Add a generous teaspoon of the cream cheese filling to the centre of each disc and wrap the dough around the filling to seal.
Pinch the top and roll it back into a ball, making sure no filling leaks out.
Pop the balls on to the tray and flatten slightly.
Chill in the fridge for 30 minutes.
Meanwhile, preheat your oven to 200C/fan 180C/gas 6.
Bake the cookies for 20 minutes until golden brown.
Remove from the oven and leave on the tray for a few minutes to firm up, then transfer to a wire rack to cool further.
Do the decor
Sift the remaining icing sugar into a small bowl and mix with the orange juice – you’re aiming for a drizzling consistency. Flick the icing over the cookies and top with zest and walnuts.
These are best eaten the day they’re made.
They’ll keep for up to 2 days in an airtight container.
Pop them in the fridge, though – there’s dairy in the middle.
Wednesday 26 December 2018
Homemade Quick-Pickled Red Onion.
From https://www.theperfectloaf.com/rye-sourdough-and-smorrebrod/
"For the sandwiches you could get away with half a red onion, but I used a full onion and saved the rest in the fridge for more sandwiches or potatoes later in the week.
The pickled onions will keep refrigerated for about a week covered in the brine.
You could use any combination of vinegar you’d like, I used mostly white vinegar with some red vinegar to give them a bright pink color.
Ingredients:
1/2 red onion, sliced very thin
3/4 cup white distilled vinegar
1/4 cup red vinegar
1 garlic clove, halved
2-4 sprigs of thyme
very small pinch of red chili flakes
1/2 tsp raw sugar
small pinch of salt
Method:
Place all the ingredients except the onion in a small saucepan and bring to a boil
Once boiling, pour the hot brine over the red onions in a small bowl, or alternatively, directly in their final glass storage jar (make sure the onions are completely submerged)
Let sit at room temperature for at least 30 minutes before using, preferably 1 hour or more"
"For the sandwiches you could get away with half a red onion, but I used a full onion and saved the rest in the fridge for more sandwiches or potatoes later in the week.
The pickled onions will keep refrigerated for about a week covered in the brine.
You could use any combination of vinegar you’d like, I used mostly white vinegar with some red vinegar to give them a bright pink color.
Ingredients:
1/2 red onion, sliced very thin
3/4 cup white distilled vinegar
1/4 cup red vinegar
1 garlic clove, halved
2-4 sprigs of thyme
very small pinch of red chili flakes
1/2 tsp raw sugar
small pinch of salt
Method:
Place all the ingredients except the onion in a small saucepan and bring to a boil
Once boiling, pour the hot brine over the red onions in a small bowl, or alternatively, directly in their final glass storage jar (make sure the onions are completely submerged)
Let sit at room temperature for at least 30 minutes before using, preferably 1 hour or more"
Cranberry sourdough.
300gr bread flour (85%)
50gr wholemeal flour (15%)
273g water (78%)
70g levain (20%)
7g salt (2%)
60g of dry cranberries
08:00 refresh levain (1:2:2)
Dough:
08:00 - mix water and flour.
08:00 - 13:00 - autolyse 5 hours.
13:00 - add levain (5 hours active on its peak, 1:2:2), mix, rest 30 min.
13:30 - add salt, mix,
- add berries, rest 30 min.
14:00 lamination, rest 45 min,
14:45, 15:30, 16:15 - 3 coil folds every 45 mins.
16:15 - 18:15 - Leave untouched for 2 hours.
Total bulk is 6 hours - 13:00 - 18:00 (time starts from adding levain)
18:15 - Preshaping, rest 15 min,
18:30 - shaping, proofing room temperature for 30 min.
19:00 put in refrigerator for 16 hours.
19:00 - 11:00 - refrigerator
10:00 turn on the Oven - 260°C,
11:00 - bake 260°C with closed lid 20 min,
11:20 - open lid 230°C for 10 min,
11:30 - 220°C for 10 min.
11:40 - finish!
50gr wholemeal flour (15%)
273g water (78%)
70g levain (20%)
7g salt (2%)
60g of dry cranberries
08:00 refresh levain (1:2:2)
Dough:
08:00 - mix water and flour.
08:00 - 13:00 - autolyse 5 hours.
13:00 - add levain (5 hours active on its peak, 1:2:2), mix, rest 30 min.
13:30 - add salt, mix,
- add berries, rest 30 min.
14:00 lamination, rest 45 min,
14:45, 15:30, 16:15 - 3 coil folds every 45 mins.
16:15 - 18:15 - Leave untouched for 2 hours.
Total bulk is 6 hours - 13:00 - 18:00 (time starts from adding levain)
18:15 - Preshaping, rest 15 min,
18:30 - shaping, proofing room temperature for 30 min.
19:00 put in refrigerator for 16 hours.
19:00 - 11:00 - refrigerator
10:00 turn on the Oven - 260°C,
11:00 - bake 260°C with closed lid 20 min,
11:20 - open lid 230°C for 10 min,
11:30 - 220°C for 10 min.
11:40 - finish!
Tuesday 25 December 2018
Homemade Giardiniera by Memorie di Angelina.
- Homemade Giardiniera | Memorie di Angelina
Giardiniera is an Italian relish of pickled vegetables in vinegar or oil.
Giardiniera is an Italian relish of pickled vegetables in vinegar or oil.
Carrot cake cookies.
- Liam Charles shares recipes from his new book.
Carrot cake, but not as you know it.
Ingredients:
(Makes 15)
For the filling:
150g full-fat cream cheese
150g icing sugar
1tsp vanilla extract
For the dough:
350g plain flour
1/2tsp baking powder
1tsp ground cinnamon
1tsp mixed spice
1tsp ground cloves
150g unsalted butter, softened
100g soft light brown sugar
50g soft dark brown sugar
1 large egg
200g carrot, finely grated
For the decor:
Zest of 2 oranges and juice of 1 orange
4tbsp walnuts, finely chopped
Method:
1. Mix the cream cheese, three tablespoons of the icing sugar and the vanilla in a large bowl until combined, then pop in the freezer for 30-45 minutes.
2. Meanwhile, measure your flour, baking powder and spices into another bowl.
Beat your butter and both sugars together in a third bowl until creamy.
Beat your egg into the butter mixture, then tip in your carrot.
Mix together well.
Tip your dry ingredients into the carrot mixture and mix slowly to form a dough.
3. Preheat oven to 200C/Fan 180C/Gas 6.
Line a baking tray with baking paper.
Weigh your dough and divide by 15 - this is how much each ball should weigh.
Then flatten them slightly into thin discs using the palm of your hand.
4. Add a generous teaspoon of the cream cheese filling to the centre of each disc and wrap the dough around the filling to seal.
Pinch the top and roll it back into a ball, making sure no filling leaks out.
Pop the balls on to the tray and flatten slightly.
Place in the fridge to chill for 30 minutes.
5. Bake the cookies for 20 minutes, until golden brown.
Remove from the oven and leave on the tray for a few minutes to firm up, then transfer to a wire rack to cool further.
6. Sift the remaining icing sugar into a small bowl and mix with the orange juice - you're aiming for a drizzling consistency.
Flick the icing over the cookies and top with the orange zest and walnuts.
Carrot cake, but not as you know it.
Ingredients:
(Makes 15)
For the filling:
150g full-fat cream cheese
150g icing sugar
1tsp vanilla extract
For the dough:
350g plain flour
1/2tsp baking powder
1tsp ground cinnamon
1tsp mixed spice
1tsp ground cloves
150g unsalted butter, softened
100g soft light brown sugar
50g soft dark brown sugar
1 large egg
200g carrot, finely grated
For the decor:
Zest of 2 oranges and juice of 1 orange
4tbsp walnuts, finely chopped
Method:
1. Mix the cream cheese, three tablespoons of the icing sugar and the vanilla in a large bowl until combined, then pop in the freezer for 30-45 minutes.
2. Meanwhile, measure your flour, baking powder and spices into another bowl.
Beat your butter and both sugars together in a third bowl until creamy.
Beat your egg into the butter mixture, then tip in your carrot.
Mix together well.
Tip your dry ingredients into the carrot mixture and mix slowly to form a dough.
3. Preheat oven to 200C/Fan 180C/Gas 6.
Line a baking tray with baking paper.
Weigh your dough and divide by 15 - this is how much each ball should weigh.
Then flatten them slightly into thin discs using the palm of your hand.
4. Add a generous teaspoon of the cream cheese filling to the centre of each disc and wrap the dough around the filling to seal.
Pinch the top and roll it back into a ball, making sure no filling leaks out.
Pop the balls on to the tray and flatten slightly.
Place in the fridge to chill for 30 minutes.
5. Bake the cookies for 20 minutes, until golden brown.
Remove from the oven and leave on the tray for a few minutes to firm up, then transfer to a wire rack to cool further.
6. Sift the remaining icing sugar into a small bowl and mix with the orange juice - you're aiming for a drizzling consistency.
Flick the icing over the cookies and top with the orange zest and walnuts.
Sunday 16 December 2018
Fastelavnsboller – Lenten buns by by Bronte Aurell.
- Fastelavnsboller – Lenten buns – by Bronte Aurell
- Fastelavnsboller med creme - YouTube
- My new book is out now! – by Bronte Aurell
To make the dough:
25g (1oz) fresh yeast OR 13g (just under ½oz) dried yeast (read the yeast section of the method carefully for what to do before you start baking)
250ml (1 cup) whole milk, heated to 36-37ºC (97-99ºF)
100g (just less than 1 stick) butter, melted and cooled slightly
40g (3 tbsp) caster sugar (granulated will be OK
400-500g (3 - 3⅔ cups) strong white bread flour
1 tsp baking powder
2 tsp ground cardamom /sainsburys, hollandandbarrett, Morrisons/
1 tsp salt
1 egg, beaten
To make the pastry cream filling:
500ml (2 cups) whole milk
1 vanilla pod
2 eggs
1 egg yolk
100g (½ cup) caster sugar
30g (3 and a bit tbsp) cornflour
25g (just less than ¼ stick) butter
To make the topping:
150g icing sugar (1 cup confectioner's sugar)
50g (3½ tbsp) melted dark chocolate
Sprinkles
Hot water
- Start by making the pastry cream by adding the milk and vanilla pod to a saucepan and bringing to the boil.
- In a food processor, whisk the sugar, eggs and cornflour together.
- Pour one third of the hot milk into the egg mixture at medium speed, then pour the contents of the processor bowl back into the saucepan.
Bring it back to the boil, taking care not to burn.
It needs to be at boiling point to thicken, which will take around 30 seconds, so keep your eye on it.
- Take the saucepan off the heat, add the butter and stir.
Transfer the cream to a cool bowl and leave it to set.
- If you’re using fresh yeast, add the warm milk to a mixing bowl and stir in the yeast until it’s dissolved.
Alternatively, if you’re using dried yeast, sprinkle it into the warm milk and whisk together.
Cover with clingfilm and leave in a warm place for about 15 minutes to become bubbly.
- Pour the yeast-milk mixture into a food processor with a dough hook attachment.
Start the machine and add the cooled, melted butter.
Allow everything to combine for a minute or so, then add the sugar.
Leave to combine for another minute.
- In a separate bowl, weigh out 400g (3 cups) of the flour, add the cardamom and salt and mix together.
Start adding the flour and spices into the milk mixture, bit by bit.
Add the beaten egg.
Keep kneading for 5 minutes.
You may need to add more flour – you want the mixture to end up a bit sticky, but not so much that it sticks to your finger if you poke it.
It is better not to add too much flour as this will result in dry buns.
You can always add more later.
- Once mixed, leave the dough in a bowl and cover with a dish towel or cling film.
Allow to rise for around 30 minutes or until it has doubled in size.
- Dust a table top with flour and turn out the dough.
Using your hands, knead the dough and work in more flour if needed.
Using a rolling pin, roll out the dough to a 30x40cm rectangle (approx 12x16in).
Cut the dough into 12 equal squares.
- On each square, add a good tablespoon of pastry cream.
Gather the corners together on top, then slowly gather the sides to ensure the pastry cream stays inside the bun and won’t seep out during baking.
- When the bun is completely closed, turn over and place on a lined baking tray, seam side down.
Leave the buns to rise for a further 20-25 minutes.
- Heat your oven to 180ºC fan (200ºC conventional, 400ºF, gas mark 6).
Brush the buns with egg.
Pop the buns in and bake for 10-12 minutes or until golden and baked through, then leave to cool.
Baking time may vary depending on your oven – adjust your baking time accordingly.
- To make the icing, melt the chocolate.
Mix the icing sugar with a tablespoon of hot water, and maybe another one, until you have a thick, smooth mixture.
Add the melted chocolate and stir until smooth, then set aside to cool a bit (or your buns will have melted icing all over them when you just want it to sit neatly on top).
- Top each bun with chocolate icing, add sprinkles, and serve!
- Fastelavnsboller med creme - YouTube
- My new book is out now! – by Bronte Aurell
To make the dough:
25g (1oz) fresh yeast OR 13g (just under ½oz) dried yeast (read the yeast section of the method carefully for what to do before you start baking)
250ml (1 cup) whole milk, heated to 36-37ºC (97-99ºF)
100g (just less than 1 stick) butter, melted and cooled slightly
40g (3 tbsp) caster sugar (granulated will be OK
400-500g (3 - 3⅔ cups) strong white bread flour
1 tsp baking powder
2 tsp ground cardamom /sainsburys, hollandandbarrett, Morrisons/
1 tsp salt
1 egg, beaten
To make the pastry cream filling:
500ml (2 cups) whole milk
1 vanilla pod
2 eggs
1 egg yolk
100g (½ cup) caster sugar
30g (3 and a bit tbsp) cornflour
25g (just less than ¼ stick) butter
To make the topping:
150g icing sugar (1 cup confectioner's sugar)
50g (3½ tbsp) melted dark chocolate
Sprinkles
Hot water
- Start by making the pastry cream by adding the milk and vanilla pod to a saucepan and bringing to the boil.
- In a food processor, whisk the sugar, eggs and cornflour together.
- Pour one third of the hot milk into the egg mixture at medium speed, then pour the contents of the processor bowl back into the saucepan.
Bring it back to the boil, taking care not to burn.
It needs to be at boiling point to thicken, which will take around 30 seconds, so keep your eye on it.
- Take the saucepan off the heat, add the butter and stir.
Transfer the cream to a cool bowl and leave it to set.
- If you’re using fresh yeast, add the warm milk to a mixing bowl and stir in the yeast until it’s dissolved.
Alternatively, if you’re using dried yeast, sprinkle it into the warm milk and whisk together.
Cover with clingfilm and leave in a warm place for about 15 minutes to become bubbly.
- Pour the yeast-milk mixture into a food processor with a dough hook attachment.
Start the machine and add the cooled, melted butter.
Allow everything to combine for a minute or so, then add the sugar.
Leave to combine for another minute.
- In a separate bowl, weigh out 400g (3 cups) of the flour, add the cardamom and salt and mix together.
Start adding the flour and spices into the milk mixture, bit by bit.
Add the beaten egg.
Keep kneading for 5 minutes.
You may need to add more flour – you want the mixture to end up a bit sticky, but not so much that it sticks to your finger if you poke it.
It is better not to add too much flour as this will result in dry buns.
You can always add more later.
- Once mixed, leave the dough in a bowl and cover with a dish towel or cling film.
Allow to rise for around 30 minutes or until it has doubled in size.
- Dust a table top with flour and turn out the dough.
Using your hands, knead the dough and work in more flour if needed.
Using a rolling pin, roll out the dough to a 30x40cm rectangle (approx 12x16in).
Cut the dough into 12 equal squares.
- On each square, add a good tablespoon of pastry cream.
Gather the corners together on top, then slowly gather the sides to ensure the pastry cream stays inside the bun and won’t seep out during baking.
- When the bun is completely closed, turn over and place on a lined baking tray, seam side down.
Leave the buns to rise for a further 20-25 minutes.
- Heat your oven to 180ºC fan (200ºC conventional, 400ºF, gas mark 6).
Brush the buns with egg.
Pop the buns in and bake for 10-12 minutes or until golden and baked through, then leave to cool.
Baking time may vary depending on your oven – adjust your baking time accordingly.
- To make the icing, melt the chocolate.
Mix the icing sugar with a tablespoon of hot water, and maybe another one, until you have a thick, smooth mixture.
Add the melted chocolate and stir until smooth, then set aside to cool a bit (or your buns will have melted icing all over them when you just want it to sit neatly on top).
- Top each bun with chocolate icing, add sprinkles, and serve!
Friday 7 December 2018
Wednesday 5 December 2018
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