We're in the pre-alpes here, at about 350 m altitude. Not sure if this is enough to make a difference to cooking sponges, or it's the cooker, or the flour, the water, or what ... but I'm still searching for a basic fool-proof cake recipe.
So I'm going to experiment with the cakes made with yoghurt that are a staple part of the chalet-ski offering.
(It's probably the fact that it's bright and sunny, with clear skies, and getting down to - 6 degrees overnight that's made me think of it.
Here's a basic recipe (found on an internet search) and a couple of variations
1 pot natural yogurt (then rinse the pot and use as measure)
3 pots flour
2 pots sugar
1 pot vegetable oil
3 eggs
1 sachet (7g) baking powder
flavouring (ie coffee, choc etc)
Beat together and cook for 30 minutes at 180C.
Here's a variation:
1 pot smooth yog (flavoured if liked) 3 SR flour, 2 sugar, 1 oil, 2 eggs, half tsp BP, 2lb loaf tin, Gas 3, 1 hr. pot size is 125gms. Ice with 6 oz icing sugar. Try it with lemon yogurt ..
Sunday, 28 December 2008
Friday, 26 December 2008
Sweet crumble toppings
I usually use Delia Smith, but here are some variations on the traditional crumble mixes; usual baking temperature 190/375/gas mark 5
Crumble topping 1
85 g self-raising flour
85 g plain wholmeal flour
115 g unsalted butter
55 g demerara sugar
ginger crumble topping 2
225 g plain or wholemeal flour
115 g unsalted butter
115 g soft brown sugar
1tsp ground ginger
(with rhubarb and orange rind and juice)
hazelnut crumble topping 3
175 g wholemeal flour
50 g toasted finely chopped hazelnut
75 g brown sugar
100 g butter
(with apricots and cinammon, lightly turned in butter and brown sugar for 5 mins);
(with rhubarb, cooking apples, cinammon, rind and juice of orange, light soft brown sugar ... optional sprinkle crumble with demerara sugar)
crumble topping 4
115 g plain flour
75 g butter
25 g buckwheat flakes
25 g rice flakes
25 g sunflower seeds
50 g light brown sugar
1/4 tsp cinammon
(with apple and plums, apple juice, soft light brown sugar)
crumble topping 5
115 g self-raising flour
100 g butter
5 tbsp demerara sugar
2 tbsp finely copped hazelnut
(with pear and toffee: cook crumble spearately for 5 - 10 mins to heat through; melt 3 tbsp golden syprup with 3 tbsp dem sugar and 1 tbsp butter and 2 tbsp single cream and 1/2 tsp vanilla essence; simmer 5 mins; fry 4 peeled and chopped pears in 1 tbsp butter 3 mins; add toffee cream, cook 5 mins;... assemble and bake 25 - 30 mins
pistachio topping 6
115 g s-r flour
100 g butter
5 tbsp dem sugar
50 g pistachio nuts, finely chopped
(with goosberries, honey, caster sugar, orange juice and zest
other fruits:
peach, orange juice and dem sugar
figs with dem sugar, orange juice and zest, 1/2 tsp ground cloves (and raisins)
prunes, dem sugar, 1 tsp mixed spice, 1 tbsp dark rum (and sultanas)
coconut crumble 7
115 s-r flour
zest 1 lime
100 g butter
5 tbsp dem sugar
50 g dessicated coconut
(with bananas, 2 tbsp rum, sprinkle crumble with 1 of the tbsp of sugar; fine strips of lime rind to serve
chocolate crumble 8
100 g plain flour
50 g porridge oats
4 tbsp caster sugar
55 g plain or milk chocolate chips
(apple, apricots (tinned or fresh)
almond crumble 9
115 g s-r flour
100 g butter
5 tbsp dem sugar
50 g finely chopped almonds
(apples, pears, 1-2 tbsp lemon juice, 60 g butter, 100 ml maple syrup, 1 tsp almond extract, 1 tsp almond ligquer, almonds to decorate)
chocolate and nut 10
115 g s-r flour
100 g butter
5 tbsp dem sugar
2 tbsp mixed nuts
50 g chopped plain chocolate
(175 g stoned cherries, 150 g cranberries, 3 tbsp sugar, 6 tbsp port
streusel topping
85 g s-r flour
1 tsp mixed spice
35 g butter
85 g demerara sugar
4 tbsp mixed nuts
(for cranberry muffins)
deep chocolate crumble
115 g s-r flour
1 tbsp cocoa powder
5 tbsp dark muscovada sugar
2 tbsp chopped pecan nuts
50 g chopped plain chocolate
(apples covered with choc sauce make with cocoa, water, caster sugar, butter, and serve with rest of choc sauce)
cherry and cholocate clafoutis
450 g stoned cherries
25 g golden granulated sugar
3 eggs
55 g s-r flour
2 tbsp cocoa
150 ml double cream
300 ml milk
2 tbsp kirsch
(butter 23 cm square dish; arrange cherries and sprinkle with sugar; whisk eggs and caster sugar; sift in flour and cocoa powder, beat into eggs and whisk; add cream, then milk, then kirsch; pour batter onto cherries; cook 190 50 - 60 mins
sift over icing sugar; serve warm)
spiced cherry crumble
185 g plain four
1/2 tsp allspice
55 g demerara sugar
100 g butter melted
50 g almonds chopped
(mix flour and sugar and spice; add 1/2 melted butter; add nuts, add rest of butter; warm through 350 g stoned cherries, 1/2 tsp allspice, 40 g demerara sugar, 3 tbsp cherry brandy)
roasted peach crumble with star anise
115 g s-r flour
1/2 tsp cinnamon
100 g butter
5 tbsp demerara sugar
50 g chopped cashew nuts
(poach 6 halved stoned peaches 5 mins; melt 55 g butter add 1/2 tsp ground star anise, add 25 g caster sugar and 125 mil water, cook till it starts to caramelise; add 2 tbsp kirsch; de=stone and roughly chop peaches, cover with syrup and crumble, bake 30 mins 190
plum crumble with lemon and ginger
185 g plain flour
1/2 tsp ground ginger
55 g demerara sugar
100 g butter
(plums, sugar, 1/2 tsp ground ginger, grated zest 1 lemon)
apricot and ginger crumble with orange liqueur
115 gm s-r flour
1/2 tsp ground ginger
100g butter
5 tbsp dem sugar
50 g chopped pistachio nuts
(apritos, dem sugar, 1/2 tsp ground ginger, 1 tbsp orange juice, zest 1 orange, 1 tbsp orange flavoured liqueur eg cointroeau
Crumble topping 1
85 g self-raising flour
85 g plain wholmeal flour
115 g unsalted butter
55 g demerara sugar
ginger crumble topping 2
225 g plain or wholemeal flour
115 g unsalted butter
115 g soft brown sugar
1tsp ground ginger
(with rhubarb and orange rind and juice)
hazelnut crumble topping 3
175 g wholemeal flour
50 g toasted finely chopped hazelnut
75 g brown sugar
100 g butter
(with apricots and cinammon, lightly turned in butter and brown sugar for 5 mins);
(with rhubarb, cooking apples, cinammon, rind and juice of orange, light soft brown sugar ... optional sprinkle crumble with demerara sugar)
crumble topping 4
115 g plain flour
75 g butter
25 g buckwheat flakes
25 g rice flakes
25 g sunflower seeds
50 g light brown sugar
1/4 tsp cinammon
(with apple and plums, apple juice, soft light brown sugar)
crumble topping 5
115 g self-raising flour
100 g butter
5 tbsp demerara sugar
2 tbsp finely copped hazelnut
(with pear and toffee: cook crumble spearately for 5 - 10 mins to heat through; melt 3 tbsp golden syprup with 3 tbsp dem sugar and 1 tbsp butter and 2 tbsp single cream and 1/2 tsp vanilla essence; simmer 5 mins; fry 4 peeled and chopped pears in 1 tbsp butter 3 mins; add toffee cream, cook 5 mins;... assemble and bake 25 - 30 mins
pistachio topping 6
115 g s-r flour
100 g butter
5 tbsp dem sugar
50 g pistachio nuts, finely chopped
(with goosberries, honey, caster sugar, orange juice and zest
other fruits:
peach, orange juice and dem sugar
figs with dem sugar, orange juice and zest, 1/2 tsp ground cloves (and raisins)
prunes, dem sugar, 1 tsp mixed spice, 1 tbsp dark rum (and sultanas)
coconut crumble 7
115 s-r flour
zest 1 lime
100 g butter
5 tbsp dem sugar
50 g dessicated coconut
(with bananas, 2 tbsp rum, sprinkle crumble with 1 of the tbsp of sugar; fine strips of lime rind to serve
chocolate crumble 8
100 g plain flour
50 g porridge oats
4 tbsp caster sugar
55 g plain or milk chocolate chips
(apple, apricots (tinned or fresh)
almond crumble 9
115 g s-r flour
100 g butter
5 tbsp dem sugar
50 g finely chopped almonds
(apples, pears, 1-2 tbsp lemon juice, 60 g butter, 100 ml maple syrup, 1 tsp almond extract, 1 tsp almond ligquer, almonds to decorate)
chocolate and nut 10
115 g s-r flour
100 g butter
5 tbsp dem sugar
2 tbsp mixed nuts
50 g chopped plain chocolate
(175 g stoned cherries, 150 g cranberries, 3 tbsp sugar, 6 tbsp port
streusel topping
85 g s-r flour
1 tsp mixed spice
35 g butter
85 g demerara sugar
4 tbsp mixed nuts
(for cranberry muffins)
deep chocolate crumble
115 g s-r flour
1 tbsp cocoa powder
5 tbsp dark muscovada sugar
2 tbsp chopped pecan nuts
50 g chopped plain chocolate
(apples covered with choc sauce make with cocoa, water, caster sugar, butter, and serve with rest of choc sauce)
cherry and cholocate clafoutis
450 g stoned cherries
25 g golden granulated sugar
3 eggs
55 g s-r flour
2 tbsp cocoa
150 ml double cream
300 ml milk
2 tbsp kirsch
(butter 23 cm square dish; arrange cherries and sprinkle with sugar; whisk eggs and caster sugar; sift in flour and cocoa powder, beat into eggs and whisk; add cream, then milk, then kirsch; pour batter onto cherries; cook 190 50 - 60 mins
sift over icing sugar; serve warm)
spiced cherry crumble
185 g plain four
1/2 tsp allspice
55 g demerara sugar
100 g butter melted
50 g almonds chopped
(mix flour and sugar and spice; add 1/2 melted butter; add nuts, add rest of butter; warm through 350 g stoned cherries, 1/2 tsp allspice, 40 g demerara sugar, 3 tbsp cherry brandy)
roasted peach crumble with star anise
115 g s-r flour
1/2 tsp cinnamon
100 g butter
5 tbsp demerara sugar
50 g chopped cashew nuts
(poach 6 halved stoned peaches 5 mins; melt 55 g butter add 1/2 tsp ground star anise, add 25 g caster sugar and 125 mil water, cook till it starts to caramelise; add 2 tbsp kirsch; de=stone and roughly chop peaches, cover with syrup and crumble, bake 30 mins 190
plum crumble with lemon and ginger
185 g plain flour
1/2 tsp ground ginger
55 g demerara sugar
100 g butter
(plums, sugar, 1/2 tsp ground ginger, grated zest 1 lemon)
apricot and ginger crumble with orange liqueur
115 gm s-r flour
1/2 tsp ground ginger
100g butter
5 tbsp dem sugar
50 g chopped pistachio nuts
(apritos, dem sugar, 1/2 tsp ground ginger, 1 tbsp orange juice, zest 1 orange, 1 tbsp orange flavoured liqueur eg cointroeau
Sunday, 2 September 2007
dinner for the neighbours
It's the beginning of september, so the thoughts are turning to autumn. But today's been warm. And I've actually had some time to spend some time cooking, so an easy supper has turned into:
2 chilled soups (pea with mint (nigella lawson forever summer) and leek with lemon grass (waitrose cooking witht the seasons); served with a warm twice cooked cheese souffle (variation of a delia smith summer cooking theme).
Then chicken with lemon and garlic, with greeen beans
And dessert - has to be figs; 2 variations (obviously I'm in "duo" mode; figs baked in montbazillac; and figs stewed with cassis and spices (4 spices, ginger, cinnamon) served with almond macaroons (made in the newly acquired 20 year old Kenwood Chef - so easy!) and vanilla fromage frais.
On va se regaler!
2 chilled soups (pea with mint (nigella lawson forever summer) and leek with lemon grass (waitrose cooking witht the seasons); served with a warm twice cooked cheese souffle (variation of a delia smith summer cooking theme).
Then chicken with lemon and garlic, with greeen beans
And dessert - has to be figs; 2 variations (obviously I'm in "duo" mode; figs baked in montbazillac; and figs stewed with cassis and spices (4 spices, ginger, cinnamon) served with almond macaroons (made in the newly acquired 20 year old Kenwood Chef - so easy!) and vanilla fromage frais.
On va se regaler!
Friday, 31 August 2007
tomato, garlic and pepper coulis
The first year of a proper vegetable plot - even if it hasn't had the care and attention I would have liked to give it - nevertheless gives you ingredients to use to create sauces and resources for the freezer.
This was dead easy: from the garden I picked cherry tomoatoes, garlic, chili peppers (just 1 or 2) and yellow peppers.
I bunged them in a roasting dish, adding oil and rock salt. Roasted them for 40 mins and then I passed them through the juicer (a mouli would do as well). And that's it - a pepper coulis for the winter months to use either with fish, or as a soup, or a pasta sauce.
This was dead easy: from the garden I picked cherry tomoatoes, garlic, chili peppers (just 1 or 2) and yellow peppers.
I bunged them in a roasting dish, adding oil and rock salt. Roasted them for 40 mins and then I passed them through the juicer (a mouli would do as well). And that's it - a pepper coulis for the winter months to use either with fish, or as a soup, or a pasta sauce.
lemon and garlic chicken
This one is based on a Nigella Lawson "forever summer" recipe. Makes a great friday evening supper for neighbours ... you arrive in the early hours of Thursday ... go for a quick swim Thursday evening ... and invite them to dinner. Then you haven't time to go shopping so look to see what's in the fridge and freezer.
2 to 3 hours cooking - so you can bung it all in and carry on with the phone calls, emails, work stuff that might be happening - or else retire back to the shade to finish the book you're reading ...
It's perfectly easy and basically storecupboard (if the chicken joints are in the freexer) (for 6): 6 chicken joints, 2 lemons, whole head of garlic, thyme, salt and pepper, white wine.
I separate out chicken pieces into smaller parts; bung them in an oven roasting dish (no pre-frying - yeah!); chuck in the rest of the ingredients; cover with lid or foil, and slow roast at 160 for 2 hours (or 210 for an hour and a half); take the foil off and give it another 30 mins.
You could be fancy and add black olives, turmeric, coriander, cinnamon and ginger and honey for a moroccan feel. But honestly - why bother? (well, then you could serve a storecupboard tabboulet mix if you want).
I then chopped up a few carrots, potatoes and onions and roasted them in a side dish; or you could do an epauture risotto; or just a salad and fresh bread.
then a local cheese that you bought alongside the bread at the local boulangerie.
And get the neighbours to bring the pudding (tonight it was my own greengages returned in the form of a crumble).
And if you've, for once, pre-laid the table, and you're still on the phone when the neighbours arrive - make sure you've left the corkscrew out and they can sort themselves out till you arrive to pull dinner out of the oven.
2 to 3 hours cooking - so you can bung it all in and carry on with the phone calls, emails, work stuff that might be happening - or else retire back to the shade to finish the book you're reading ...
It's perfectly easy and basically storecupboard (if the chicken joints are in the freexer) (for 6): 6 chicken joints, 2 lemons, whole head of garlic, thyme, salt and pepper, white wine.
I separate out chicken pieces into smaller parts; bung them in an oven roasting dish (no pre-frying - yeah!); chuck in the rest of the ingredients; cover with lid or foil, and slow roast at 160 for 2 hours (or 210 for an hour and a half); take the foil off and give it another 30 mins.
You could be fancy and add black olives, turmeric, coriander, cinnamon and ginger and honey for a moroccan feel. But honestly - why bother? (well, then you could serve a storecupboard tabboulet mix if you want).
I then chopped up a few carrots, potatoes and onions and roasted them in a side dish; or you could do an epauture risotto; or just a salad and fresh bread.
then a local cheese that you bought alongside the bread at the local boulangerie.
And get the neighbours to bring the pudding (tonight it was my own greengages returned in the form of a crumble).
And if you've, for once, pre-laid the table, and you're still on the phone when the neighbours arrive - make sure you've left the corkscrew out and they can sort themselves out till you arrive to pull dinner out of the oven.
Friday, 9 February 2007
pork chop with quince
Marinated Grilled Pork Chop, Roasted Quinces, Grain Mustard Mash
By Richard Phillips
Ingredients:
1 pork chop, (bone cleaned and fat left on)
2 cloves garlic (blanched in milk)
100g Maldon sea salt
50g thyme
50g rosemary
100g sage (25g kept for garnish)
2 quinces (peeled, cut into quarters)
50g of butter
150g cooked mashed potato
50ml double cream
Dijon mustard
Method:
1. In a food processor blend all the picked herbs and salt together, using a knife cut inserts into the bone side of the pork chop and insert the garlic cloves. Rub the salt mix onto the fat side of the pork and marinade for 24hrs.
2. Remove the salt, rinse and pat dry. Place onto a griddle, colour on both side, then remove. Place into a frying pan, put into the oven for 10-12 mins 200 degree C, then remove from the pan and add a knob of butter. Place onto the hob and heat, add the quinces and toss until golden brown, add a tablespoon of beef / veal stock and bring to the boil.
3. Add the butter and cream to the mashed potato, season, then add the mustard.
4. Place the potato into the centre of the plate, carve the pork chop, place on top of the mash and then the roasted quinces on top of the pork, spooning over the roasting juices.
5. Garnish with deep fried sage leaves.
By Richard Phillips
Ingredients:
1 pork chop, (bone cleaned and fat left on)
2 cloves garlic (blanched in milk)
100g Maldon sea salt
50g thyme
50g rosemary
100g sage (25g kept for garnish)
2 quinces (peeled, cut into quarters)
50g of butter
150g cooked mashed potato
50ml double cream
Dijon mustard
Method:
1. In a food processor blend all the picked herbs and salt together, using a knife cut inserts into the bone side of the pork chop and insert the garlic cloves. Rub the salt mix onto the fat side of the pork and marinade for 24hrs.
2. Remove the salt, rinse and pat dry. Place onto a griddle, colour on both side, then remove. Place into a frying pan, put into the oven for 10-12 mins 200 degree C, then remove from the pan and add a knob of butter. Place onto the hob and heat, add the quinces and toss until golden brown, add a tablespoon of beef / veal stock and bring to the boil.
3. Add the butter and cream to the mashed potato, season, then add the mustard.
4. Place the potato into the centre of the plate, carve the pork chop, place on top of the mash and then the roasted quinces on top of the pork, spooning over the roasting juices.
5. Garnish with deep fried sage leaves.
Tuesday, 12 December 2006
apple and gingerbread crumble
heston blumenthal
use any fruit for compote; and any spiced cake as long as it doesn't include dried fruit
APPLE CRUMBLE
Serves 8
For the crumble topping
225g unsalted butter
175g plain flour
140g unrefined caster sugar
100g ground almonds
125g gingerbread
Pinch of salt
For the apple compote
2 vanilla pods
6 braeburn or cox’s apples
150g unsalted butter
100g sultanas
A little ground cinnamon, to taste
To make the crumble, preheat the oven to 180C/350F/Gas Mark 4. Melt the butter in a frying pan over a gentle heat for a couple of minutes, until slightly brown. Place all the ingredients along with the melted butter into a food processor and reduce to crumbs. Cover a large baking tray with parchment paper, add the crumb mixture and place in the preheated oven. Cook for 20 minutes until golden brown and crunchy, turning the mixture halfway through cooking. Keep an eye on it, as you don’t want it to get too crunchy.
In the meantime, make the compote.
Halve the vanilla pods, scrape out the seeds and reserve. Peel, halve and core the apples, then cut them into 1cm cubes. Heat the butter in a large pan (such as a sauté pan) over a medium-low heat until golden. Sauté the apple cubes for about 2 minutes, in batches, stirring frequently. Add the sultanas and cook for a further 3 minutes or so, then stir in the vanilla seeds and cinnamon and remove from the heat.
Place the apple compote in an ovenproof dish (about 23cm sq) and bake at 200C/400F/ Gas Mark 6 for 10-15 minutes. Once the compote is cooked, sprinkle the crumble mixture over the top and serve
use any fruit for compote; and any spiced cake as long as it doesn't include dried fruit
APPLE CRUMBLE
Serves 8
For the crumble topping
225g unsalted butter
175g plain flour
140g unrefined caster sugar
100g ground almonds
125g gingerbread
Pinch of salt
For the apple compote
2 vanilla pods
6 braeburn or cox’s apples
150g unsalted butter
100g sultanas
A little ground cinnamon, to taste
To make the crumble, preheat the oven to 180C/350F/Gas Mark 4. Melt the butter in a frying pan over a gentle heat for a couple of minutes, until slightly brown. Place all the ingredients along with the melted butter into a food processor and reduce to crumbs. Cover a large baking tray with parchment paper, add the crumb mixture and place in the preheated oven. Cook for 20 minutes until golden brown and crunchy, turning the mixture halfway through cooking. Keep an eye on it, as you don’t want it to get too crunchy.
In the meantime, make the compote.
Halve the vanilla pods, scrape out the seeds and reserve. Peel, halve and core the apples, then cut them into 1cm cubes. Heat the butter in a large pan (such as a sauté pan) over a medium-low heat until golden. Sauté the apple cubes for about 2 minutes, in batches, stirring frequently. Add the sultanas and cook for a further 3 minutes or so, then stir in the vanilla seeds and cinnamon and remove from the heat.
Place the apple compote in an ovenproof dish (about 23cm sq) and bake at 200C/400F/ Gas Mark 6 for 10-15 minutes. Once the compote is cooked, sprinkle the crumble mixture over the top and serve
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