Archive for May, 2008

Banoffee Pie

This is my first Challenge “KBB” aka Indonesian baking club hosted by Vin and Santi,  I’m not exactly a fan of pâte sucré  but, a challenge is a challenge :) . So, the third day after the recipe was revealed, to be exact, at midnight Jordan time, I started to “work” on it in the kitchen, it took me around 4 hours to complete it… poor my sweet dh, he fell asleep on the couch waiting for me to finish.

My real problem making this recipe was that I don’t have a food processor (the lack of equipments  seems to be my typical thing,… want to make ice cream got no ice cream maker, want to make cookies got no brown sugar… and so on).

So here we go, I had to soak my hands many times in a bowl full of ice cubes trying to keep the dough at temperature while mixing it, then I had to take out most my frozen food out of my tiny freezer, to put my roller, baking mat and Pyrex pie pan. Soooo afraid that everythings weren’t cold enough.

But when finally it’s time to taste the “PIE of the month” :P … I ran my knife along the pie…great no break, when I cut my first bite with a fork also was an easy cut… so I guess now I know how to make a good pie crust.

 

RECIPE

Pastry

  • 300g flour
  • 150g unsalted butter diced
  •  5 Tbs sugar
  • 2 egg yolks
  • 3 Tbs cold water

Combine the flour, butter and sugar in the food processor and process until well mixed. Then mix in the egg yolks and process in small bursts until the mixture appears crumbly. Add the water a little at a time. As the crumbs get larger, turn the motor off and check that the pastry will come together when pressed between your fingers. Turn the mixture on to a clean board or bench and work very gently into a ball. Refrigerate for 30 minutes.

 

Roll out the dough to line 20-22cm flan or loose-bottomed tart tin, prick the base of the pastry with fork several times. Set aside for 30 minutes.

 

Preheat the oven to 180C. Line the base of the pastry with baking paper and beans, bake blind for 12-15 minutes or until the pastry turns golden brown. Remove the paper and beans. (Return the pastry base into the oven for 5 minutes or until the base becomes dry.)

 

Filling

  • 75g butter
  • 50g brown sugar
  • 3 Tbs milk
  • 300g sweetened condensed milk
  • 2 firm bananas, 300ml cream
  •  ½ -1 cup white chocolate curls

Place the butter and sugar in a non-stick pan and heat gently until the butter melts and the sugar dissolves. Bring to the boil and simmer for one minute, stirring continuously using a wooden spoon. Remove from the heat and add the milk and condensed milk. Return to the heat and bring to the boil. Allow to gently bubble for 5-6 minutes, stirring continuously until the mixture thickens and turns a light golden brown. Cool slightly.

Cut the bananas and put them on the base of the pastry. Pour in the caramel mixture. Leave to cool then chill for at least 2 hours. Serve topped with the whipped cream, spooned or spread over the caramel, and the grated chocolate.  Makes 4-6.

L’opéra de citron avec le sirop de menthe

I ate opera cake maybe already a million times, but never before I would have thought that one day I would make it by my own hands, thanks to the Daring Bakers, my first challenge (hosted by: apples-peaches-pumpkin-pie  and whiskful ) was a real excitement.

I made the syrup,buttercream and almond meal (yeah, I make the meal by my self too) a day before, so I could have more time working on the joconde the next day, but as the day arrived, my 6 months old daughter wouldn’t stop crying, I really had to find my way through, between nursing and baking. I took me the whole day almost 8hrs to have the cake done.

Now looking back, I’m very glad that I have survived “the day”and once again I never thought that I’d be dare :)

Please checkout the other daring bakers for more flavors and better cakes ;),

This recipe is based on Opéra Cake recipes in Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion.

For the joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)

What you’ll need:

  • 2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans
  • a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)
  • parchment paper
  • a whisk and a paddle attachment for a stand mixer or for a handheld mixer
  • two mixing bowls (you can make do with one but it’s preferable to have two)

Ingredients:

  • 6 large egg whites, at room temperature
  • 2 tbsp. (30 grams) granulated sugar
  • 2 cups (225 grams) ground blanched almonds
  • 2 cups icing sugar, sifted
  • 6 large eggs
  • ½ cup (70 grams) all-purpose flour
  • 3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.

Preheat the oven to 425◦F. (220◦C).

Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.

If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).

Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.

Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.

Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)

What you’ll need:

  • a small saucepan

Ingredients

  •   ½ cup (125 grams) water
  • ⅓ cup (65 grams) granulated sugar
  • 1 to 2 tbsp. of mint flavouring 

 Stir all the syrup ingredients together in the saucepan and bring to a boil.

 Remove from the heat and let cool to room temperature.

For the buttercream

(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)

What you’ll need:
  •  a small saucepan
  • a candy or instant-read thermometer
  • a stand mixer or handheld mixer
  • a bowl and a whisk attachment
  • rubber spatula

Ingredients:

  • 1 cup (100 grams) granulated sugar
  • ¼ cup (60 grams) water
  • seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature (Used to say 1¾ cups of butter but it should be 1¾ sticks).
  • lemon flavouring

Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.

Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.

While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden! Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.

With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.

At this point add in your flavouring and beat for an additional minute or so.

Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

Assembling the Opéra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about one-third of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.

Spread another third of the buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled.

 

Peppermint Brown Forest

 

Actually I bought some of these ingredients for the recipe tag (cherry sheet cake) I received from my friend, but I kinda change my directions along the way ;) (Sorry, Ventin but still this one is for you)

I still use the cherry and the sheet pan, but it turned out to be a brown edition of black forest with a light peppermint scent.

Ingredients:

  • 1 1/3 cups self-rising flour
  • 1/2 cup cocoa powder
  • 125gr butter (softened)
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 1 1/4 cups caster sugar
  • 2 eggs
  • 2/3 cup water
  • 125 ml whipping cream, (whipped)
  • 500 gr cherry filling

Direction

  1. Preheat the oven to moderate (180′ c). Grease and line a 25 x 35 cm sheet pan
  2. Sift flour and cocoa into a medium bowl, add remaining ingredients. beat on low speed with electric mixer until ingredients are combine. Increase speed to medium, beat about 3 minutes or until mixture is smooth and changed to a lighter colour
  3. Spread into the prepared pan, bake for about 45 minutes, Stand the cake in pan for 5 minutes, turn onto a wire rack to cool.
  4. Cut the cake in half, spread the cherry filling, then the 2/3 of the whipped cream onto the first half cake, then put the other half on top.
  5. Spread the rest on the whipped cream on the top and add some shredded chocolate.

recipe adapted from: everyday cakes & cookies (The Australian Women’s Weekly)

Stuffed Olive Bread

Yesterday I bought this bread book, since lately I’ve been craving for moist different kinds of “french” bread (that’s how they call it here, as for any sort of bread other that pita bread). I was a bit of reluctant to try making bread, because it just kinda scary for a newbie like me… “MAKING YOUR OWN BREAD”… yes, I made pizza before,  but hey, I don’t consider pizza  is bread… so what is it??? Well, there is pizza and there is bread…LOL…

Anyway, my first attempt of making “bread” was not too bad, of course I still want to have it better, shinny, polish, braid etc…etc.. but to tell you the truth it was like love at the first sight… the MOST beautiful “bread I’ve ever seen… LOL (just because ” I “made it)

Ingredients

  • 4 1/3 Cups bread flour
  • 1 tsp salt
  • 1tsp caster sugar
  • 1 1/4 tsp fast action dried yeast
  • 2 tbsp olive oil
  • 1 cup water
  • 1/2 cup stuffed olives

Directions

  1. Put the flour, salt, sugar and yeast into a large bowl. Add the olive oil then gradually mix in enough warm water to make a soft dough.
  2. Knead well on a lightly floured surface for 5 minutes until the dough is smooth and elastic. put the dough back into the bowl, cover loosely with oiled clingfilm and leave in a warm place to rise 1 hour or until doubled in size
  3. Tip the dough out on to a lightly floured surface and Knead well. Gradually work the chopped olives, then cover loosely with oiled clingfilm and leave in a warm place to rise for 30 minutes or until half as big again.
  4. Remove the clingfilm and bake in a preheated oven 200’C for 30 minutes.
  5. Holding the sheet with oven gloves, loosen the bread with a palette knife. Transfer to a wire rack and leave to cool.

Recipe : adapted from the bread book, by Sara lewis.

 

 

 

Prawns with Tomato, Garlic and Cilantro

My favorite recipe for shrimps, simple, tasty and healthy, great for the summer.

That’s why I send this for my entry of beautiful bones: osteoporosis food event.

Just don’t forget that the cilantro is the key ingredient for the perfect touch of  this meal’s taste.

Ingredients

  • 250 gr Prawns
  • 3 Cloves Garlic (sliced)
  • 1 Tbs lemon juice
  • 1 Medium Tomato (diced)
  • 1 Tbs Olive oil
  • 40 gr Butter
  • Salt
  • Cilantro (chopped for garnish)

Directions

  1.  Heat olive oil and butter, until the butter melt down
  2. Add garlic, saute for 2 -3 minutes
  3. Add Prawns, saute until their both sides are done
  4. Add tomato, saute for 1-2 minutes
  5. Add salt, stir and remove from the heat, garnish with cilantro
  6. Serve warm with rice or bread
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