Tuesday, July 31, 2007

French Lemon Cream Tart

I don't usually like lemon as a flavor - it's usually overwhelming to me. But this was a really nice tart that was at once rich and flavoursome. Really, very nice.
The lemon cream will keep wrapped tightly in the fridge for 3 days. Assembly of the tart should be done on the same day as you plan on eating it.
For the tart base, use the same tart base for the Blueberry Tart(s) http://rhid-baked.blogspot.com/2007/07/blueberry-tarts.html

Ingredients: Filling
1 cup sugar
Grated zest of 3 lemons
4 large eggs
3/4 cup freshly squeezed lemon juice (from 4-5 lemons)
2 sticks + 5 Tbs. of butter, at room temp, cut into 1 Tbs pieces.

Have an instant read thermometer, a strainer and a blender at hand.

1.Bring a few inches of water to boil in a saucepan.

2. Put the sugar and zest in a large heatproof bowl (that will fit inside your saucepan of simmering water). Off the heat, rub the sugar and zest together between your fingers until the sugar is moist, and very aromatic.

3. Whisk in the eggs, and then add the lemon juice.

4. Set the bowl over the pan and start stirring with the whisk as soon as the mixture feels tepid.

5. Cook the lemon cream until it reaches 180F(around 82C) whisk the lemon cream the whole time.

6. Once it has reached 180F, remove it from the saucepan of simmering water and strain it into the blender. Throw away the lemon zest.

7. Wait until the temperature of the lemon cream is 140F before turning the blender on.

8. Once it is 140F, turn on the blender, and proceed to feed the butter into the lemon cream 5 Tbs at a time. Make sure you periodically scrape down the sides of the blender.

9. Blend for 3 min. on the highest setting - this makes the cream lighter and airier.

10. Refrigerate for at least 4hours.

11. Put into a cooled tart base, and add raspberries if desired.

Taken from Dorie Greenspans book "Baking: From My Home to Yours" pp. 331-33.

Friday, July 27, 2007

Bienenstich (Bee-Sting)

These are one of my favorite things to eat. They are sweet, moist, and nutty. They are finicky to make, but they are well worth it! You can buy good Aussie custard powder at http://www.greataussiefood.com.au/showProduct/Food/Desserts+and+Baking/FCCP/Foster+Clarks+Custard+Powder+350g+box
Ingredients: Dough
200mL milk
50g butter
375g all-purpose flour
1 packet of fast action dry-yeast
50g sugar
1 Tbs. vanilla sugar
1 pinch salt
1 medium egg

Ingredients: Topping
200g butter
100g sugar
1 Tbs vanilla sugar
3 tsp. honey
3 Tbs. whipping cream
200g chopped almonds (the proper way is to use blanched almonds, but I can't be bothered, and it still tastes mighty fine.

Ingredients: Filling
80g vanilla custard powder (Americans will need to find a good source for this. I have found a couple of "Australian" stores that stock it. There are stores on-line that you can find it on as well).
100g sugar
100g butter
750mL milk

Method: Dough
1. Warm the milk in a small pan and melt the butter in it.

2. Sift the flour into a mixing bowl and mix in the dried yeast.

3. Add all other ingredients for the dough, including the warm milk and butter mixture.

4. Stir with a hand mixer, or with a wooden spoon and your hands until the a smooth dough is formed (if using a mixer use a kneading hook).

5. Cover with a tea towel and let rise until it has visibly increased in volume.

Method: Topping
1. Slowly heat the butter with the sugar, vanilla sugar, honey and cream while stirring, bring briefly to the boil and stir in the almonds.

2. Leave the mixture to cool down, stirring occasionally.

3. Grease a baking sheet.

Method: Assembly Part 1
1. Preheat the oven to 440F/200C

2. Dust the dough lightly with flour, and place it on a lightly dusted bench.

3. Roll out the dough to the size of your baking sheet, and then line the baking sheet with your dough.

4. Spread the topping evenly on top and put the baking sheet in a warm place to rise again (around 1 hour).

5. Put the baking sheet in the oven.

Method: Assembly Part 2
1. Leave the cake on the baking sheet to cool down on a rack.

2. Cut the cake in half vertically, then cut in half horizontally (for the filling).

3. For the filling mix the custard powder, sugar and milk in a saucepan, and then stir in the butter. Mix until it thickens.

4. Put the filling in the refrigerator , stirring occasionally.

5. When it has cooled spread it on the lower cake halves, then replace the top.

Taken from "German Baking Today: The Original" from Dr. Oetker pp.134-6

Thursday, July 26, 2007

Strawberry Tart with Pistachio Crust

This is a very simple recipe to make, and when strawberries are in season it's wonderful and fresh, full of the tastes of summer.
Ingredients: Dough
1.25 cups all-purpose flour
1/2 cup confectioners sugar (icing sugar)
1/4 cup finely ground pistachios
1/4 tsp. salt
9 Tbs. very cold butter, cut into small pieces
1 large egg yolk

Ingredients: Topping
Strawberry jam
Fresh, fragrant strawberries cup in half at room temperature
Whipped cream with a little confectioners sugar added
granulated sugar (to sprinkle over the top of the strawberries if desired)

1. In a food processor put the flour, confectioners sugar and salt, and pulse a couple of times to mix.

2. Scatter the butter over the top and pulse until the butter is coarsely cut in - there should be small flakes and some the size of peas.

3. Stir the yolk, and add a little at a time to the mixture. Pulsing after each addition (10 seconds for each pulse).

4. Turn the dough out onto a work surface and knead briefly to incorporate any remaining dry ingredients.

5. Butter a tart pan with a removable bottom.

6. Press the dough evenly all over the bottom and up the sides. Don't be too heavy handed - press the crust in so that they cling together, but not so hard that the crust loses its crumbly texture.

7. Freeze for at least 30 min.

8. Preheat oven to 375F.

9. Butter the shiny side of aluminum foil, and press down onto the crust.

10. Put the tart on a baking tray, and put in the oven. Bake for 25 min.

11. Carefully remove the foil. If the crust has puffed press it down gently with the back of a spoon.

12. Put the crust back into the oven, and bake for another 8 min (until it is firm and golden brown).

13. When the crust has cooled remove from the tart pan (place it on top of an upside down bowl, and then remove the base of the pan).

14. Slather the base of the crust with strawberry jam.

15. Arrange the sliced strawberries on top and sprinkle with a little bit of sugar.

16. Serve with whipped cream.

Taken from "Baking: From My Home To Yours" by Dorie Greenspan. pp. 444-45 for the crust and pp. 374-375 for the rest.

Cherry Kolaches

These were really very nice, the pastry was wonderful. I would also try it with a pineapple filling (Combine 8 ounces of canned, crushed pineapple, in its own juice with 1 Tbs. cornstarch in a small saucepan. Cook over medium heat until the sauce thickens, about 3-4min. Stir in 2 Tbs. of unsalted butter. Put in place of the cherry filling). If they are hard the next day microwave for 20sec, or heat in the oven until warm.
Ingredients: Dough
2 cups of milk
1 package of active dry yeast
1/2 cup lukewarm water (110F - 115F)
1/2 cup unsalted butter
2 large eggs
1.25 cups sugar
2 tsp. salt
8.5 cups all-purpose flour

Ingredients: Cherry Filling
1.5 lb fresh cherries
1 Tbs. kirsch
2Tbs. water
1-2Tbs. cornstarch
1 Tbs. lemon juice
1/2 tsp. lemon zest
sugar to taste
Ingredients: Streusel Topping
1/2 cup all-purpose flour
1/2 sugar
3 Tbs. chilled butter (unsalted) cut into small pieces.

Method: Dough
1. Warm milk in a medium saucepan, do not boil. Cool for 10-15min until it registers 110F-115F.

2. Dissolve the yeast in the lukewarm water and let it sit until foamy (5min or so).

3. Melt the butter in the microwave, and let it cool for 5 min.

4. In a large (after all there is 8.5 cups of flour in this...) whisk together the eggs, sugar, salt, and melted butter. Add the cooled milk and yeast to the mixture.

5. Gradually add flour to the batter - 2 cups at a time. Use your hands or a wooden spoon to mix the flour with the wet ingredients.

6. Keep adding flour until it is completely incorporated and the dough begins to hold together. Don't pound or overwork the dough, otherwise you will get tough pastry. You want the dough to be sticky, moist, and light.

7. Lightly grease a large bowl with veggie oil.

8. Transfer the dough to the bowl, and cover with plastic wrap. Let it rise in a warm, draft-free place until it has doubled in bulk (around 1-2hours).

9. Leaving the dough in the bowl, punch it down, until it deflates.

10. Cover the bowl and place it in the fridge for at least 4 hours.

Method: Cherry Filling
1. Wash and pit the cherries.

2. Add the kirsch to the cherries.

3. In a medium saucepan add the cherries and the 2 Tbs. of water. Let boil and breakdown, until a nice, thick consistency has been reached.

4. In a small bowl mix 1 Tbs. of cornstarch with 1 Tbs. of water and add to the cherry mixture. Stir until it thickens. If you would like it thicker, add more cornstarch.

5. Add the lemon juice and lemon zest.

6. Add sugar to taste, it all depends on how sweet the cherries were in the first place.

7. Remove from heat. Cover, and refrigerate until needed.

Method: Dough Continued & Assembly
1. Grease a 12 x 17 inch baking sheet with butter or cooking spray.

2. With lightly oiled fingertips shape the dough into 2.5 inch balls. Arrange the balls evenly on the baking sheet, 3 across and 6 down.

3. Create an indentation in the kolaches with your thumb (if need be you can expand the size of the dent with a teaspoon lightly covered with oil).

4. Mound 1 heaping tsp. of the filling into the crater created by your thumb.

5. Cover the rolls with a tea-towel, and let rise for an hour, until almost doubled in size.

Method: Streusel Topping
1. Preheat the oven to 375F

2. In a bowl combine the flour, sugar and butter. Mix with finger tips until it is crumbly.

3. Scatter over the kolaches just before baking.

4. Bake kolaches 25-30min, until slightly brown on top.
Dough and inspiration from Rebecca Rather's "The Pastry Queen" pp. 14-17

Sunday, July 22, 2007

Raisin Swirl Bread

A nice bread, I made this one without the raisins because Josh doesn't like them. It wasn't as moist as I like it so I would recommend making it with raisins, or at least another dried fried ie. apricots.
Ingredients: Bread
1 packet yeast

1/4 cup sugar, plus a pinch
1.25 cups just warm milk
1/2 stick butter (4Tbs.) at room temp.
3/4 tsp. salt
1 large egg
1/4 tsp. vanilla extract
3.25 - 4 cups all-purpose flour

Ingredients: swirl
1 Tbs. sugar
2 tsp. freshly ground cinnamon
2 tsp. unsweetened cocoa powder
1 cup moist plump raisins
3 Tbs. unsalted butter, softened to a spreadable consistency.

Method: Bread
1. Put the yeast in a small bowl, add a pinch of salt, and stir in 1/4 cup of the warm milk.

2. Let this rest for 3min, then stir.

3. Working with a stand mixer with a paddle attachment, combine the rest of the milk, the butter and 1/4 cup sugar and mix on low speed for 1-2min.

4. Add the salt, egg and vanilla and mix.

5. Add the yeast mixture and beat on medium-low for 1 min or more.

6. Turn the mixer off and add 2.75 cups of flour. Mix on low speed until just worked into the liquid.

7. If you have a dough hook switch to it now.

8. Add another 1 cup of flour, increase the mixer speed to medium and beat the dough for a couple of minuets.

9. If the dough does not come together and almost clean the sides of the bowl, add up to 1/4 cup of flour, 1 Tbs. at a time.

10. Keep the mixer speed at medium and knead the dough for another 3 min. The dough will be very soft.

11. Butter a large bowl, and place the dough in it. Cover with plastic wrap and let the dough rise until doubled in size - around 1.5 hours.

12. Scrape the dough onto a large piece of plastic wrap and wrap it up. Put it in the freezer for 30 min. or until it is firm enough to be rolled out.

Method: Swirl and Assembly

1. Butter a 9 x 5 inch loaf pan.

2. Whisk together the sugar, cinnamon and cocoa.

3. Put the dough on a large work surface lightly dusted with flour.

4. Lightly dust the top of the dough, and roll out to be roughly 12 x 18 inches.

5. Gently smear 2 Tbs. of butter over the top (using your fingers is the best tools to use in this case).

6. Sprinkle over the sugar mixture (and scatter over the raisins).

7. Starting from the short side of the dough, roll the dough 'jelly-roll' style, try and make it nice and tight, so that it holds together in the oven.

8. Place seam side down in the loaf pan.

9. Cover loosely with wax paper and let rise for around 45 min.

10. When the dough has risen again, center a rack in the oven and pre-heat the oven to 375F.

11. Melt the remaining 1 Tbs. of butter and brush over the top of the bread.

12. Bake in the oven for 20min, then cover with a foil tent for 25 min, or until the bread sounds hollow when it is tapped.

13. Transfer to a rack to cool down for 5 min, and then unmold. Let it cool down the right way up. Enjoy!

Taken from Dorie Greenspan's 'Baking: From My Home to Yours' pp. 58-60.

Friday, July 20, 2007

Coconut Corriander Tea Cakes

These are great with a cup of tea or coffee, as they are more dry then other cakes.

2 cups all-purpose flour
1 tsp. baking powder
Pinch of salt
1.25 tsp. ground coriander
1 cup canned, unsweetened coconut milk

1/2 stick unsalted butter
4 large eggs
2 cups sugar
1 tsp. vanilla extract
2 tsp. rum
3/4 cup shredded coconut
1. Center a rack in the oven and pre-heat to 350F or 180C.

2. Butter a 9-10 inch Kugelhopf or Bundt pan, or 6 mini pans.

3. Sift the flour, baking powder, salt and coriander together.

4. Pour the coconut milk into a small saucepan, add the butter and heat until the milk is hot and the butter has melted. Remove from the heat, but keep warm.

5. Working with a stand mixer with a whisk attachment (or a hand held with a whisk), beat the eggs and sugar together at medium high, until they are pale, thick and almost doubled (around 3 min).

6. Beat in the vanilla and rum.

7. Reduce the speed to low and add the sifted flour mixture scraping down the sides of the bowl as needed. Stop just as the flour disappears.

8. Keeping the mixture on low, add the shredded coconut (don't over mix).

9. Slowly add the warm coconut and butter mixture.

10. When the mixture is smooth stop mixing and give the batter a couple of scrapes with the rubber spatula.

11. Pour into prepared pan.

12. Bake. For the large pans they will need to be baked for 60-65 min (or until a thin bladed knife when inserted comes out clean). For the small cakes, bake for around 30-35 min, test with a toothpick.

13. Transfer to a rack and let cook for 10min before unmolding.

Taken from: Dorie Greenspan's book "Baking: From My Home to Yours" pp.194-195

Wednesday, July 18, 2007

Rosemary and Peach Upside Down Cake

This is a very moist, slightly spicy cake. It pairs well with a cup of black tea.
1 cup all-purpose flour
1 tsp. baking flour
1/4 tsp. salt
14 Tbs. unsalted butter (room temp)
1 cup sugar
5 small peaches or 3 large peaches, skinned and sliced
2 large eggs
1/2 tsp. almond extract
1/3 cup milk
pinch of all spice
3cm (slightly over 1 inch) sprig of fresh rosemary

1. Center a rack in the oven and preheat to 350F or 180C.

2. Put a springform pan on a baking tray.

3. Whisk together the flour, baking powder and all spice.

4. Melt 6 Tbs. butter in a small saucepan, sprinkle in 6 Tbs of sugar and cook until the mixture comes to a boil (stir the whole time).

5. Pour this evenly on the bottom of the springform tin. Sprinkle finely chopped rosemary on top. Place the peach pieces on top of the sugar/butter concoction. Press them down gently with your finger tips.

6. In another bowl beat the remaining stick of butter until it is soft and smooth.

7. Add the remaining 1/2 cup of sugar and beat until pale and creamy.

8. Add the eggs, one at a time, and beat well between each addition.

9. Pour in the almond essence.

10. Add half the dry ingredients, and mix until the y are mixed into the batter (don't over mix).

11. Pour in the milk, and add the rest of the flour, mix until combined.

12. Spoon over the peaches, and even the batter out.

13. Bake until a toothpick inserted into the center comes out clean (between 35-45 min, depending on the size of your springform).

14. Remove from oven, and remove from springform pan and onto a serving plate.

15. Let it sit 1/2 hour before serving.
Adapted slightly from "Baking: From my Home to Yours" by Dorie Greenspan pp. 206-7

English Style Scones

These are wonderfully filling with whipped cream and freshly made jam (in these I simply used the filling from the blueberry tart).

2 cups all-purpose flour
1/4 cup Sugar
2tsp Baking Powder
1/8tsp Salt
1/3 cups Butter
1 Egg
1/2tsp Vanilla Extract
1/2 cup Milk

1. Method preheat Oven to 375F or 190C

2.In a big bowl mix together the flour, sugar, baking powder and salt with a fork. Cut the butter into small pieces and add to dry ingredients.

3. Using two butter knives, cut in the butter until the mixture looks like coarse bread crumbs.

4. In another bowl mix together the egg, milk, and vanilla extract.

5.Pour into the flour mixture, and stir until just combined.

6. Try not to over mix. Knead dough on a lightly floured surface.

7. Push the dough flat so that it is about 4cm thick . Using a circle biscuit cutter*, cut dough into rounds.Can use an egg glaze (1 egg and 1Tbs milk beaten together) to brown the scones.

8. Cook 15-18 min until slightly brown

9. Serve with cream and jam, or butter.

*If you don’t have a round biscuit cutter, simply break off dough and round them into balls and flatten them onto a baking sheet.

Recipe from http://www.joyofbaking.com/scones.html

Strawberries and Cream Cake

This is a cake that my Nana makes. She also uses blueberries (with a dark coloured jelly). Really tasty, wonderful with fresh, ripe berries.
Ingredients: Sponge
3 medium eggs
2 Tbs. hot water
1/2 cup sugar
1 Tbs. vanilla sugar
1 cup all-purpose flour
1 level tsp. baking powder
3 Tbs. cornstarch
Ingredients: Topping
3 cups fresh, ripe strawberries
1 package jelly (jello) red colour
1 carton cream
1Tbs. icing sugar
Method: Sponge
1. Preheat oven to 350F or 180C

2. Grease the bottom of a springform tin, and line with baking paper (parchment paper).

3. Whisk the eggs with the hot water at the highest setting for 1 minute until foamy.

4. Blend the sugar and vanilla sugar.
5. Slowly add the sugars to the egg mixture (while whisking). Continue to whisk for another 2 minutes.

6. Mix together the flour, baking powder and cornstarch.

7. Sift into the egg/sugar mixture and stir into the mixture on the lowest setting.

8. Spoon the mixture into the prepared tin, and smooth it.

9. Bake for around 30min.

Method: Topping
1. Whip together the cream and icing sugar until firm peaks form.

2. Spread a 1 cm thick layer of cream on the cool sponge.

3. Wash, dry, hull and cut in half the strawberries.

4. Put the strawberries on the cream, pushing slightly (try and make the surface fairly even. You can always make the strawberries smaller by cutting off the rounded base).

6. With a piping bag filled with the whipped cream and a medium star shaped nozzle, add a boarder to the cake - to stop the jelly from spilling over the edge.

7. Make jelly using 1/2 the water they tell you to use.

8. Keep an eye on it, just before it sets put it on top of the strawberries.

9. Put in the refrigerator to set.

10. Serve!


An easy, doughy, cheesy pastry. Feel free to add more cheese, or less, or even change the cheeses completely. A very satisfying savory pastry.

Ingredients: Dough
2.25 cups all purpose flour
1 cup plain yogurt
1 egg
1/4 stick butter, softened
1/2 tsp. salt
1 tsp. baking soda

Ingredients: Filling
1/2 cup ricotta cheese
1/4 cup Swiss cheese
2 Tbs. Parmesan cheese
1. Preheat oven to 425F or 220C. Put in a baking tray to heat up.

2. In a large bowl tip in yogurt and break in eggs, with a fork mulch the butter into the mixture.

3. Add scoopfuls of flour, until a dough is made. You may not need all the flour. Keep working the mixture until it comes away from the bowl.

4. Sprinkle the salt and baking soda, a little at a time, working it in with your hands.

5. Put the dough in the fridge for 20min.

6. For the filling grate the Swiss and Parmesan, and combine together in a bowl with the ricotta cheese.

7. Divide the dough in two. Flatten out half the dough, and place the filling on it, leaving a gap of 2cm (around 1inch) from the sides.

8. Flatten the second half, and place over the first. Curl up the edges, and press with a fork to make the edges stick.

9. Put onto the heated baking tray, and bake for 15--20min.

Taken from Nigella Lawson “Feast: Food to Celebrate Life” pp. 306-309

Tuesday, July 17, 2007

Blueberry Crumble Cake

This is a moist, crumbly cake, filled with fresh, local blueberries, with an interesting addition to the crumble.

3 cups blueberries
Ingredients: Cake Batter
1.25 cups all purpose flour
1 tsp. baking powder
1.25 cups sugar
1 Tbs. vanilla sugar
1 Tbs. rum
1.25 cups of butter
2 eggs

Ingredients: Crumble
1 and 1/3 cups all purpose flour
1/2 cup sugar
pinch star anise
1/2 cup soft butter

1.Preheat oven to 350F or 180C and grease a spring form tin. Wash the blueberries and pat dry.

2. Mix together the flour, and baking powder, and sift into a bowl.

3. Add all the other dough ingredients in. stir together until it is a smooth consistency, try and make sure the butter is well integrated.

4. Spoon the mixture into the spring form tin, and smooth the surface.

5. Place the blueberries on top.

6. To make the crumble, sift the flour into a bowl, add the anise, sugar and softened butter. Combine with your hands, making sure the butter is integrated, the result should have a random consistency, some big chunks, some small.

7. Sprinkle the crumble on top of the cake.

8. Bake for 45-50min.

9. Remove the cake from the spring form tin, and cool on a rack.

Coffee Cake Rings

This is a tasty, slightly sweet, cake that is more like a bread. As the name suggests, it pairs brilliantly with coffee.

Ingrediants: Dough
1.5 tsp instant yeast
3.25 cups all-purpose flour
3/4 cup warm water
1 large egg
1 large egg yolk
3 Tbs. vegetable oil
2 tsp. salt
1/3 cups sugar

Ingrediants: Nut Filling
1 cup walnuts
1 cup pecans
2 Tbs. sugar
1/2 tsp. ground cinnaom
2Tbs. honey (warmed slightly)

Method: Dough and Filling
1. Put the yeast, 100g flour, and warm water into a large bowl and mix with a fork
until smooth. Let this mixture stand, uncovered for 10-20min until it begins to ferment
(the smell is slightly alcoholic, and it looks a little puffy, the mixture is noticeably thicker,
it sticks to your finger if you did it in).

2. With a fork mix the egg, egg yolk, oil, salt and sugar into the above mixture until the
eggs are well incorporated, and the salt and sugar have dissolved. With a wooden spoon
stir in all the remaining flour (340g) at once. When the mixture is a shaggy ball put it on
a lightly floured bench and knead it until it is smooth and soft. If needed add water (if
dough is too dry) or flour (if dough is too sticky).
The dough should feel soft and silky.

3. Place the dough in a clean bowl and cover it with a tea towel or plastic wrap. Let the
dough ferment in a warm place until it has at least doubled in bulk (around 2 hours).
Make the filling in the meanwhile.

4. Finely chop the nuts by hand until the texture is like baklava filling.

5. Transfer to a bowl, mix in sugar, cinnamon and honey. Taste, you can add more sugar
or honey if you like it sweeter.

6. Cover the filling and set aside.

7. Line two large baking sheets with parchment paper.

8. Divide the dough in half.

9. Using a rolling pin, and a small amount of flour, roll out dough until it is about 10cm (4inches) wide, and 50cm (20inches) long.

10. Spoon a heaping line of half the filling down the center of thedough.

11. Pull the edges over the filling and pinch together. Then roll again and check if it is sealed, if not pinch together some more.

12. Pull the ends together to form a ring.

13. Repeat with the other half of the dough.

14. Let them proof until triple in size (around 1.5 hours).

15. Preheat oven to 375F or 190C.

16. Brush with egg wash (1 egg)

17. Get scissors and cut shallow, diagonal incisions about 1inch (2.5cm) apart, creating a decorative fringe.

18. Put bread on two racks in the oven.

19. After the first 15min of baking, switch the bread over with each other: the top on the bottom, the bottom on the top.

20. Bake the rings for 25-35min, until very well browned.

21. Remove from oven, cool on a rack

Taken from the amazing book: "A Blessing of Bread: Recipes and Rituals, Memories and Mitzvahs" by Maggie Glezer (pp184-6).

Monday, July 16, 2007

Rosemary Loaf Cake

This is a dense, buttery, slightly pungent loaf very Savory/sweet.
1 cup of soft, unsalted butter
3/4 cup sugar
3 large eggs
1.33 cups self raising flour*
1/2 cups all-purpose flour
1 tsp. vanilla extract
Needles from a 4-inch (11cm) stalk of rosemary, chopped small, but not too fine
4 Tbs. milk
1-2Tbs rosemary sugar (fresh rosemary placed in sugar. You can make a quick version by simply pressing the sugar and rosemary together with your fingertips - releasing the oil from the rosemary)
9 x 5 inch (22 x13cm) loaf pan, buttered and lined with parchment paper.

*To make self-rising flour: add 1.5 tsp. baking powder, and 1/2 tsp of salt for every cup of all-purpose flour. Mix well.
Preheat the oven to 350F (180C)
Cream the butter, adding the sugar when it is very soft. Cream together until both are pale, smooth, and light.
Beat in the eggs one at a time, folding a spoonful of the flour after each addition, then add the vanilla.
Fold the rest of the flour in using a rubber spatula and then add the rosemary.
Thin the batter by adding the milk (you want a soft, dropping consistency).
Pour into the waiting pan.
Sprinkle the top with rosemary sugar.
Bake for around 1 hour, or until a cake tester comes out clean.
Leave to cool on a wire rack, in its pan. When completely cold, unmold and wrap in foil until you eat it.

Taken from: Nigella Lawsons "How to be a Domestic Goddess: Baking and the Art of Comfort Cooking". p 9.

Dr. Pepper Cake

A bizarre cake that has the texture and taste of a store bought packaged cake. This will pleasantly clog your arteries. It is fun to make though, simply because who would have though all the ingredients would make a cake?

Ingredients: Cake
2 cups all-purpose flour
1 tsp. baking soda
2 cups sugar
1 cup unsalted butter
1.5 cups mini marshmallow
3 Tbs. unsweetened coco powder
1 cup Dr. Pepper
2 eggs
1.5 cups buttermilk
1tsp vanilla extract

Ingredients: Icing
1/2 cup unsalted butter
6Tbs. Dr Pepper
3Tbs cocoa powder
1 pound icing sugar
1tsp. vanilla extract
1 cup chopped nuts (pecans or walnuts)
Method: Cake
1. Preheat the oven to 350F or 180C
2. Grease a 9x13 inch ( 23x33cm) pan
3. In a large bowl sift together the flour and baking soda, and then stir in the sugar. Set aside.
4. In a saucepan heat the butter, the marshmallow's, the cocoa and the Dr. Pepper. Stir constantly until the marshmallows and butter are melted. Do not allow to boil.
5. Pour the marshmallow mixture over the flour mixture. Mix well. and set aside.
6. In another bowl, beat the eggs until they are light and fluffy, stir in the buttermilk and vanilla extract.
7. Mix in the egg mixture with the flour mixture and mix until it is smooth.
8. Pour into the prepared pan.
9. Bake until the center of the cake springs back lightly when touched (around 50-55min).
10. Let the cake cool.

Method: Icing
1. In a saucepan combine the butter, Dr. Pepper and cocoa powder.
2. Bring to the boil over low heat, stirring constantly.
3. Remove the pan from the heat, gradually sift in the icing sugar until it is smooth, then fold in the vanilla extract and nuts.
Put the warm icing on the cake.

Taken from: Patty Pinner "Sweets: A Collection of Soulfood Desserts and Memories" pp.44-5

Sunday, July 15, 2007

Blueberry Tart(s)

This is a tasty recipe. This can also be made using small tartlet containers (as I have done in the pictures). This is also tasty without the addition of the lemon in the blueberry filling.

Ingredients: Crust
1.25 cups all-purpose flour
1/3 cup sugar
1/4 tsp. sal
1/2 cup unsalted butter

Ingredients: Filling
6 cups fresh blueberries - rinsed and dried
2 Tbs. cornstarch (cornflour)
2 tsp. finely grated lemon zest (optional)
3 Tbs. lemon juice (or water)
2/3 cup sugar

The Crust
1. Preheat oven to 375F or 190C.
2. In a food processor, combine flour, sugar, salt, and butter, and process until large moist crumbs form.
3. Transfer the dough to a round tart pan (9inch or 13cm in diameter).
4. With floured fingers press the dough into the pan.
5. Freeze until firm (around 15min).
6. Take out the freezer, and prick all over with a fork.
7. Bake until golden (20-25min).

The Filling
1. Reserve 1 cup of the nicest berries for the top.
2. In a medium saucepan bring 1/4 cup water and 1.5 cups of blueberries to boil.
3. Reduce the heat and simmer, stirring occasionally, until the berries begin to break down (3-4min).
4. In a small bowl mix the cornstarch with 2 Tbs cold water, stir into the berries in the pan.
5. Add the lemon zest, and lemon juice (or water), and sugar.
6. Simmer until mixture begins to thicken. (Watch out for the lumps of cornstarch that form, try and pick these out).
7. Remove from heat*.
8. Add 3.5 cups of blueberries.

1. Pour the hot berry mixture into the crust.
2. Scatter the 1 cup of saved berries over the top.
3. Refrigerate and enjoy!

* You can use the filling up to this point as a jam. I use it with scones.
This recipe is taken from "Everyday Food" July/August 2005 pp. 56-7.