Gugelhoff cake

 

  •  
  •  
  •  
  • Preheat oven to 160°C fan-forced. Grease and flour a gugelhoff tin

     cream the butter, caster sugar and vanilla in a medium bowl on medium-high speed until light and fluffy

    Add the eggs, 1 at a time, beating to combine until incorporated. Add the flour. and milk. Stir to combine.

    Spread mixture into the tin. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand in tin for 5 minutes. Turn out onto a wire rack to cool. Dust with icing sugar. Serve.

 

Plum jam Polish biscuits

IMG_3955These biscuits are ridicuously moorish!! I had to make 3 batches because the family devoured them. Egg free and low in sugar, they are superb little treats.

Polish biscuits

400g Self Raising flour
¼ tsp of bp
50g butter room temp
150 castor sugar

500g cream

Mix the butter into the flour, baking powder and sugar.
Add the cream and mix into a dough until just incorporated.
Allow to rest for 20 mins

Split the dough into 2 pieces and roll out each piece into a rectangle.
Cut the dough horizontally into three strips and then slice into triangles.
Deposit half a teaspoon of polish plum jam onto the triangle.
Fold over the top of the triangle and press the sides down and then the rolled over edge to prevent the jam flowing out in the oven.
Then roll the rest of the triangle over on itself like a croissant.

Bake at 180c for 15 minutes or until golden.Dust in icing sugar and serve.
Perfect with a cup of tea!

Harvey’s Chocolate Tart

harvey's-chocolate-tart

I am a bit of a Marco Pierre White fan, have all his books and watch any show i can get my hands on.When my wife and I were in London we had the opportunity to dine at his restauraunt in the West End. My other connection is through my friend who runs a limo business had the privilege of driving him around for the masterchef pro series. This is the coveted recipe for his famous Harvey’s chocolate tart. Save it, make it, practice it, love it!

Enjoy

Ingredients

Ingredients
Dough

Filling

Garnish:

Method

  1. Preheat oven to 200°C. Butter and flour a 22cm loose bottomed flan/ tart tin, tapping to remove any excess.
  2. Using an electric mixer, cream the butter and icing sugar until pale and smooth. Add yolks 1 at a time, and continue to beat until smooth, remove bowl from mixer.
  3. Add sifted flour and enough iced water to just bring together with fingertips. Tip onto a clean bench, bring together gently to a dough and wrap in cling film, allow to rest for 1 hour.
  4. Roll out to 5-8mm thick and wide enough to fill a 22 cm fluted tart tin plus 1-2cm over hang. Line tart moulds and chill until frozen.
  5. Blind bake for 15 minutes on 200°C, remove blind baking beans and reduce oven temp to 160°C and cook for 10 minutes.
  6. Place cream and milk in a saucepan and bring to the boil. Pour carefully onto the lightly beaten eggs and whisk to incorporate.
  7. Pour onto chocolate and using a rubber spatula work the cream mixture into the chocolate until melted.
  8. Pour into the baked shell and give it a shake and a tap to even the mix out and dislodge any bubbles. Place into preheated oven. Turn off oven immediately, leave tart in the oven for about 25-30 minutes so it’s just set and the residual heat of the oven will cook the custard
  9. Take the tart out and leave in a warm place until required. The top of the tart should be like a mirror with no bubbles.
  10. To serve, cut a slice of tart using a clean, hot knife for each cut to ensure evenly sliced edges. Place on a plate with a dollop of double cream and finely grated chocolate.

Recipe to Riches

Unknown-4It’s been awhile since my last post, but I can explain! I put a recipe together for Recipe to Riches and made it through to the final 14 (runner up in the desserts section) So that has kept me quite busy:) That and helping people around the world.

There are plenty of recipes for Christmas so click on the Christmas folder if you need something special, I will be back soon with some new recipes, Have a great christmas

Back Soon!

Rob

ANZAC BISCUITS

anzac_biscuits_recipe

The Anzac biscuits we know today are not the biscuits eaten by our soldiers on the front lines. Their biscuits were called ‘hartdacks’ these things were so hard that soldiers could write on them and send them home as a note!

Sometimes known as ANZAC tiles or ANZAC wafer biscuits. Soldiers often devised ingenious methods to make them easier to eat. A kind of porridge could be made by grating them and adding water. Or biscuits could be soaked in water and, with jam added, baked over a fire into “jam tarts”.

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Making ANZAC biscuits is one tradition that Australians use to commemorate ANZAC day. Everyone has their favourite recipe and there are countless arguments over whether they should be served crunchy or soft.

Although the sweet ANZAC biscuits are far more enjoyable to eat than their hardtack counterparts it is safe to say that, with the creativity of the First World War soldiers, the ANZAC tile biscuits had far greater uses than just for eating.

ANZAC BISCUITS

Makes 16 Anzac’s
Prep 10 mins
Cook 15 mins

Ingredients

Group1
1 cup Rolled oats
1 cup Plain flour (can add a pinch of baking powder if you prefer your Anzac’s chewy)
1 cup Desiccated coconut
1 cup Brown sugar
Group2

125g butter
Golden syrup  3 tablespoons

Group3
Boiling water 3 tablespoons
Bicarbonate of soda 1 flat teaspoon

Method
1. Preheat oven to 150degrees.

2  line 3 trays trays with baking paper.

3 In a medium bowl, combine oats, flour, coconut and sugar
4. Place group 2 in a bowl and microwave for 45 seconds or until the butter is melted.
5. In a cup, combine water and  baking soda.

6 Stir into group 2 and mix
7. Add this to group 1 and mix
8. Using clean hands, roll tablespoons of Anzac mixture into balls
9. Arrange on trays, 4cm apart, to allow room for spreading (if you prefer a crunchier Anza, flatten the balls down with the back of a fork, you can always bake one as a tester to see how they spread and to check the consistency)

For sizing, I got 16 out of the mix, but you can make them smaller.
10. Cool on trays for a few minutes and then slide onto a wire rack to cool

11 Put the kettle on and remember our diggers

Tips

These are super quick to make so if you are after a quick morning tea go the Anzacs, the 1 cup measures make this one a snap.

Do a test Anzac to check if you are happy with the spread

If you like crunchy Anzacs use plain flour and press them flat

If you like chewy Anzacs leave them in a ball shape and add a pinch of baking powder, you can also reduce the cooking time by a few minutes

 

Variations

To give your Anzacs a twist try

adding a teaspoon of cinnamon for cinnamon Anzacs

a tablespoon of cocoa for chocolate Anzacs

half a cup of white chocolate and cranberries for a deliicious twist

Sticky date Anzacs happen easily, add a handful of chopped dates

try a handful of sultanas for fruit Anzacs

or half dip your originals or chocolate Anzacs into some melted chocolate

you could make a double mix of the original recipe and then split it up into portions to add flavors to.

Happy Baking!

 

NEW YORK CHEESCAKE WITH CHERRIES

Cheescake

This is the way my artisan boss taught me to make cheescakes, a few extra touches elevate this to ritzy cafe status. I have used Donna Hays recipe as the base with a few tweaks to make it even more delectable.

New York baked Cheesecake

Filling

330g cream cheese softened

500g fresh ricotta
4 eggs
1 1/3 cups caster sugar

1 1/2 tablespoon grated lemon rind

1/3 cup lemon juice
1 teaspoon vanilla extract

1 1⁄2 tablespoons cornflour

1 1/2 tablespoons of water

cherry filling

1 pack of frozen cherries thawed-can use fresh or canned

1 1/2 tablespoons cornflour

2 tablespoons water or cherry juice

Shortcrust pastry

250g cold butter diced

215 g caster sugar

2 medium eggs

pinch of salt

475g plain flour  (can substitute for rice flour, but you will need a little extra to bring the dough together, perfect for gluten free , and I think actually tastes better)

vanilla pod

 

Method

Cream the butter, vanilla seeds and sugar together until pale and fluffy. Add the eggs one by one and allow to incorporate.

Add the flour and salt on slow speed and mix until it only justs comes together

Over mixing produces a tough pastry so go slow.

Wrap in plastic film and chill overnight or at least an hour.

roll,cut and press into small pie tins.

 

Method

preheat oven to 150c

1 Lightly grease a 23cm spring base tin with butter.

2 Then line with some thinly rolled out shortbread.

3 Spread enough apricot jam to cover the base generously and refrigerate for 30 minutes

4 place the cornflour, cherry juice or water in a small saucepan and bring to the boil, cook out for a minute, add the cherries and allow to cool

5 When the cherries have cooled spread them out neatly and evenly over the apricot jam of your shortbread base.

6 Place the cheesecake filling ingredients, the cream cheese, ricotta, eggs, sugar, lemon rind, juice and vanilla in a food processor. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth.

7 Place your tin onto a baking tray, pour into your shortbread lined tin and give it a few raps to release the air bubbles introduced in the food processor.

8 To remove the surface bubbles you can prick with a skewer and give the tray a few short slides, side to side. Or if you want a perfect finish you can use a blow torch to pop the bubbles

9 Bake for 1 hour. Turn the oven off and stand the cake in the oven for 1 hour, leaving the door closed.Then remove from the oven and allow to cool at room temp, then refrigerate.

10 To serve you can top with fresh cherries, coat with some boiled apricot jam, dust with icing sugar or serve it just the way it is! Delish!

photo 2photo 3PS We took these photos the day after the cheesecake was made, so there is a little shrinkage away from the sides

SAVOUR ONLINE CLASSES

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Savour have recently released their next step forward in training pastry heads with their new online school. You can learn how to make toffee eclairs, chocolate flowers, peanut butter macarons and a whole lot more.

The good news is they have a special introductory offer which will save you big buck!

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The bad news is it ends at midnight tonight, so in the words of my Auntie Mavis, Get on it!

http://www.savourschool.com.au/online-classes.aspx

 

La Belle Miette review

la-belle-miette-box

La Belle Miette @ 30 Hardware Lane, Melbourne

Tucked next to a wonderful French café is La Belle Miette. A patisserie that specializes in macarons. La Belle Miette means the “beautiful crumb” or, more broadly, “beautiful small thing”. The group specialise in small delights and feature a tea room.

With the tribe in tow we ventured into the trendy Hardware lane to search out a pitstop. The family wanted the French café and I wanted the macarons, and there they were, right next to each other! First thought was it reminded me of Laduree in Paris with the soft pastel colors and of course macarons. The shop is small, but is full of macarons and people. There were around a dozen of us jammed in patiently waiting for our turn to be served. The flavor palette selection was

 

Caramel a la Fleur de Sel  (of course)

Chocolate

Pomegranate

Lemon

Cherry Blossom & Sake

Hazelnut

Pink Grapefruit

Olive Oil & Vanilla

Pistachio

Raspberry

Rose

Strawberry & Vanilla

Violet & Blueberry

I thought about the olive oil and vanilla, skipped past it to the caramel with French salt, deleted the obvious choice and turned left at Pink grapefruit. Thought twice about it and swung back towards a strawberry or lemon finally deciding on one Raspberry and one chocolate. The service and styling was impeccable. The assistant slid my macarons backwards along the marble slab in a vertical line and then swiped them horizontally to the next assistant who already had the printed cello bag ready.

I have eaten hundreds of macarons and was eagerly waiting to see how they were. Observations size was uniform, not sure if these are machine made, they had a wonderful soft shine and were a perfect size not too big to require a knife and fork, or so small you have to pop 5 or 6 down to even notice.

The texture was softer than I was expecting and the flavor combinations, especially the raspberry, were very good. For $2.60 it was all over way too soon, but such is the luxury of the Mac. Overall nice little boutique feel with good quality macarons. Fantastic packaging and staff.

 

La belle Miette are offering the signature silver embossed gift boxes free with purchases of 6 or 12 macarons, until end of January.

Valid in store or for pre-order.

La-Belle-Miette

ZUMBOS FINGERBUN MACARONS

 

fingerbun-macaron

Why not give these a shot for Australia Day this weekend? Here is Adrianos recipe for a French meets Australia treat from his latest book ‘A Fantasy Land of Macarons’

RECIPE

  • 300 g
  • almond meal
  • 300 g
  • pure icing sugar
  • 220 g
  • egg whites (about 7 eggwhites), at room temperature
  • 300 g
  • caster sugar
  • Pink
  • food colouring (see note)
  • 2 g
  • powdered eggwhite (see note)
  • FINGERBUN CREAM
  • 150 ml
  • pouring cream
  • 2 g
  • ground cinnamon
  • 250 g
  • couverture white chocolate buttons or finely chopped chocolate
  • 100 g
  • raisins, roughly chopped in a food processor
  • 50 g
  • desiccated coconut, plus extra for rolling
  • 50 g
  • croissant, finely chopped in a food processor

Method

  • 1
  • Grease large oven trays and line with non-stick baking paper or Silpat (see note). Place another oven tray under each lined oven tray.
  • 2
  • Put the almond meal and icing sugar in a food processor and process to a fine powder, then sift into a large bowl.
  • 3
  • Put 110gm eggwhites in an electric mixer with a whisk attachment. Put the sugar and 75ml water in a small saucepan over low heat and stir until the sugar has dissolved. Use a clean pastry brush to brush down the sides of the pan to avoid any crystallisation. Increase the heat and bring to the boil. Add enough food colouring to tint the mixture pink (see note). Cook until the mixture reaches 118C. When it is getting close to this temperature, add the powdered eggwhite to the eggwhites in the electric mixer and whisk on medium speed until frothy.
  • 4
  • Once the sugar syrup is at the right temperature, add it to the eggwhites in a thin steady stream down the side of the bowl. Whisk until warm (about 8 minutes).
  • 5
  • Add the extra eggwhites to the dry ingredients, then add the meringue and use a large spatula to fold it through until combined. Continue to fold the mixture so it begins to loosen. Working the mixture this way will soften it slightly. When the mixture falls slowly off the spatula it is at the right texture. The texture is important for the next stage, which is piping the macaron shells.
  • 6
  • Transfer the mixture to a piping bag fitted with a 7mm plain nozzle. Holding the piping bag about 1.5cm above an oven tray lined with baking paper, pipe straight down to make 4cm-diameter rounds, leaving a 3cm gap between each. As you finish piping each macaron, move the nozzle from 12 o’clock to 6 o’clock quickly to finish the piping action. If you have the correct texture, the macaron will soften again slightly and the tip on top of the macaron will drop, leaving a smooth top.
  • 7
  • Leave the macarons at room temperature for 30 minutes or until a skin forms. After 10 minutes, preheat the oven to 135C. To test if the macarons are ready to bake, gently touch one with your fingertip to check that a light skin has formed – the macarons should not be sticky. On humid days this may take longer. The skin is important because it lifts while the macaron cooks, creating a “foot” at the base.
  • 8
  • Bake the macarons for 16 minutes, or until they have a firm outer shell. Remove from the oven and set aside for 2 minutes, then carefully remove one macaron with a spatula to check that the base is also cooked and dry. If it is still slightly sticky, return the macarons to the oven for 2-3 minutes, then check again. Cool the macarons completely on the trays, then pair them up according to size.
  • 9
  • Meanwhile, for fingerbun cream, put the cream and cinnamon in a saucepan over medium heat and bring to the boil. Put the chocolate in a bowl. Pour the hot cream mixture over and set aside for 2 minutes. Stir until smooth, then fold through the raisins, coconut and croissant. Allow the ganache to cool and become firm enough to pipe. Fill a piping bag fitted with a 7mm plain nozzle with the ganache. Pipe the ganache on the flat side of half the macaron shells, then top with the remaining shells, ensuring the ganache comes right to the edge of each shell. Roll the macarons in the extra coconut. Put the assembled macarons in the refrigerator for 24 hours to set, then bring to room temperature and serve, or transfer to an airtight container.

Zumbarons: A Fantasy Land of Macarons by Adriano Zumbo,

published by Murdoch Books

LAMINGTONS

a

Australia Day is fast approaching, so it’s that time of year for a Lamington!

I still think this is the best one I have tasted. We use to add a few little extras that gave ours a bit of a lift. Plus I have added a few tips.

For the cake

1/3 cup (50g) cornflour

1/3 cup (50g) plain flour

1/3 cup (50g) self-raising flour

4 x 60g eggs, at room temperature

2/3 cup (150g) caster sugar

vanilla extract 1 tablespoon

 

Method

 Grease a lamington or rectangle pan and line with baking paper.

Sift the flours and 1/4 tsp salt together 2 times to aerate.

Preheat oven to 180C.

Using an electric mixer, beat eggs, sugar and vanilla in a large bowl on medium-high speed for 6 minutes, or until mixture is thick, pale and tripled in volume.

Gradually sift flour mixture over egg mixture while simultaneously folding in with a large metal spoon until just combined.

Pour the mixture into the (27 x 20 cm) tin.

To level batter, use a crank handled palette knife or a plastic scraper

Bake for 20-25 minutes (or as directed in individual recipes), or until cakes have shrunk away from the sides slightly and spring back when gently touched.

Turn out on to a wire rack. Carefully peel away baking paper, and allow to cool.

lamington mix Coating

300 g icing sugar

1/2 cup of cocoa cocoa

1 tablespoon butter

1 tablespoon vanilla essence

1/2 cup of raspberry jam

2 tablespoons port

Boiling water
Fresh dessicated coconut

a

For the icing
Combine icing sugar, cocoa,port, jam and butter together in an bowl, adding a little boiling water to make mixture runny. Place into a pot and bring to the boil.Cut cake into 5 centimetre squares, dip into the lamington mix and roll into the coconut.In the bakery we would have one guy dip the squares and then place them onto a wire tray that was positioned over a  tray with 4 sides to catch all the run offs. The second guy would then allow the dipped sponge to drain and then roll them in coconut before the icing set.TIP Lamingtons were created to use up old sponge so if you have time do the same. 1 or 2 day old sponge is easier to handle and cut and soaks up the coating better. If you don’t have time, throw your sponge slab in the freezer for a few hours and cut it up and dip it before it thaws.Lamingtons taste great with some rasplum or raspberry jam.Slice the slab in half, spread out the jam and place the top back on. Place in the freezer to harden up, get everything ready, dip is the right dipping consistency, coconut is out on a tray, helper ready, remove from the freezer, slice into squares and dip!lamingtonTIPS1 Lamingtons were created to use up old sponge so if you have time do the same. Day old sponge is easier to handle and cut and soaks up the coating better. If you don’t have time, throw your sponge slab in the freezer for a few hours and cut it up and dip it before it thaws.Much, much easier to handle!2 If you are making jam lamingtons you can press the top of the sponge with a cutting board and a few heavy tins. this will flatten the tops and give you a square shape.3 Square up the edges of your sponge slab before cutting up the squares to achieve a ‘noice’ batch of square lammos.

4 Let the leftover coconut dry out, and then run through a coarse sieve to remove the lumps. Place in a container and you are ready for your next batch of lamingtons.

5 Boil the dipping mix and allow it to cool enough you can put your fingers in. The idea is  to dip while its hot and roll in coconut quickly so the icing sets

6 For PINK LAMINGTONS follow the recipe and directions changing the dipping sauce to this recipe

7 If your lamingtons are looking a little uneven, you can flatten them a little by pressing the dipped cakes with a board and some heavy tins

  • 3 cups icing sugar mixture
  • 20g butter
  • 1/2 cup milk or boiling water
  • pink food colouring
  • 1 teaspoon strawberry essence

Boil the milk or water, add the butter icing sugar and colouring and essence and stir to a smooth dipping sauce.

lamington

Throw a shrimp on the barbie, make Sam Kekavitch happy and get some lamb, and then sit back and listen as everyone says “these are the best lammos i’ve ever ‘ad! So much better than the supermarket ones”

Good on ya mate!

Happy baking

Aussie pavlova

Anzac Macarons