As I mentioned in the lemon tart recipe post, one of my favorite cookbooks is by the Bouchon Bakery. It contains a recipe for a plum tart that uses a wonderful pâte sucrée crust, and frangipane filling. I made it before as a thank you for some plums I was gifted, and have loved the combination ever since. Frangipane works well as a base for almost any fruit, especially stone fruit. So when we were given a load of damson a week ago, it was the first recipe I wanted to try.
Now, a word of warning here. Unless you’re a masochist for baking (like me!), I won’t recommend making a damson tart. Instead, use any larger plum, or even nectarines, or peaches. The amount of wedges you need to cut from the tiny damsons is ridiculous, and takes ages. However, if you’re like me, and have more damsons than you can eat (and a lot of free time), why not? (more…)
You have no idea how excited I am about this recipe!! Well, if you know me at all, then you’ll probably be able to guess how excited. I consider ice cream to be the best food group of them all. 😉
When I moved to the UK, one of the items I couldn’t bring with me was my Kitchenaid mixer. This was not just a loss in terms of making things like marshmallows and other meringues, but in the loss of ice cream. See, I got the ice cream attachment for my mixer a few years back for my birthday! It’s pretty great being able to make my own flavours etc. – but without the machine, I couldn’t do any of that.
Now, I had heard about no-churn recipes before, but had only tried a couple in the past. This one got me excited in more ways than just being able to make ice cream; I happen to looooove pina coladas. Give me pineapple and coconut any day… and throwing in some rum doesn’t hurt!
What makes this no churn ice cream work is two things – the alcohol and the cream. By whipping the cream to soft peaks before freezing, you’re essentially adding the air that would have been churned in during the freezing process. The other thing that helps prevent the mixture from turning into a solid pineapple-coconut-popsicle, is the alcohol. It changes the freezing point of the mixture, helping to keep it soft. (more…)
Just a quick post today. I’m on a roll with the salads and lighter fare lately! Maybe it’s the warm weather, or maybe it’s because Richard is away? I find that when I am alone, I tend to eat almost entirely vegetarian cuisine, completely without thought. I guess my brain doesn’t think “meat” when I’m alone.
But it does still think “comfort food” which is why I really love this salad. Not only does it have some unusual flavors in the tahini and miso paste, but it’s got the warmth and hearty sweet potatoes. It’s the kind of salad that works well in the summer and winter – it’s easy like that.
Now, the only thing to be careful of is the tahini. Not everyone will like it – it’s a bit… bitter? Maybe it’s just the lemon juice. I really like tahini but I can imagine that it’s not to everyone’s taste. However, it is the star of this dressing, so don’t bother making it if you’re not a fan.
Feel free to adjust the amounts of red onion and parsley to your heart’s content – same with the potatoes and chickpeas. The great thing about salads is that you can simply make them however you want, it’ll work. Feel free to throw in other things too! I think some toasted chickpeas would do nicely – don’t you?
While in my course at the Northwest Culinary Academy, we spent a day at an allotment garden in Richmond. Part of what we learned was about foraging for edible items. One of the things readily available in the springtime is stinging nettle! As the culinary students were required to use a foraged item in their menu development (and the pastry students were their guinea pigs), I got to try plenty of nettle pesto!
Now, if you’re like me, you may not have heard of stinging nettle before. Honestly, I don’t know how I wasn’t aware of it until that day, as it’s everywhere! It’s not just prolific, but it’s also the kind of thing you should be aware of… it hurts! Seriously, don’t touch this stuff without protective gloves. I accidentally touched the bag I was putting it in with my arm, and got stung. I guess my gloves got some residue on the outside…
But while stinging nettle, well… stings, it’s also one other thing – free! Homemade pesto is one of those things that always seems to cost too much. Fresh basil and pine nuts aren’t the cheapest things to buy. So I decided to try my hand at making some nettle pesto using not just free stinging nettles, but the cheapest nuts I could find! I think pine nuts could give it a better flavor, so if you’re flush, go for it! Buuuut… if you’re trying to save on money, try walnuts! (more…)
So I’ve been on the hunt for the perfect banana recipe – banana bread or banana muffins, I’m not picky. I’m always buying bananas, in an effort to get my 5 a day, but they keep ripening too fast!
Richard thinks I’m crazy, but when a banana has more than a few spots, I sort of lose interest in eating it. I like my bananas more on the green side. Speaking of which, when I was in Nepal, they had the best bananas (and they were always super green)!! As the food in the orphanage I worked in was dal bhat twice a day (gets a bit monotonous) the piece of fruit as dessert each evening was most enjoyable. And one of the best fruits I found, was the humble banana! It might have been the lack of variety in my diet, but those bananas were like the equivalent of candy over there.
I’ll eat the ones on the right, but the other ones are only good for baking IMHO
So in an effort not to waste my spotted bananas, I’ve been baking with them! Unfortunately, lots of the recipes just aren’t quite as good as I’m hoping for. I want something decidedly more-ish, but kept ending up with dry or bland, and certainly not banana-y enough. Like all my made up words there?
After all those failed attempts (okay, two), I decided to rework a banana muffins recipe that I had. I could vaguely remember a good recipe from an old job that I had loved, and used it to alter my current one. I increased the banana amount considerably, added some chopped chocolate, and a bit of cinnamon. It’s still not quite perfect yet, but good enough to share. (more…)
Are you lucky enough to find yourself with an excess of lemons and oranges this Easter? Looking for something to make with them all? This was the bounty that I had the other weekend, and I was quite keen to use them all.
The other day I posted about the more unique take on Paska that I made this past weekend, and I promised more. I decided to try making a regular paska recipe that my aunt gave me, as well as using a challah bread recipe to make a paska flavoured challah. I had remembered paska dough as being quite wet, and wanted something I could braid into shapes. However, after making my Aunt’s paska recipe, I realized it wasn’t as wet as I thought. I could have easily braided it into wreaths etc.
But you want to know what this huge amount of paska means, besides being something Richard can take to work? Paska French toast!! Awesome Easter breakfast… if I do say so myself.
The bakery that I work at in London, is quite well known for its doughnuts. When I first tried one without any filling, just the doughnut, I could only think of one thing. PASKA! They use lemon zest in the dough, and the combination of yeast and citrus just brought back memories of paska. It’s not really strong enough to come through when there is a filling in it, but on its own it’s like warm memories of my childhood.
For those of you who don’t know what paska is, it’s a yeasted Ukrainian Easter bread, flavoured with lemon and orange. It’s usually served with sweetened cream cheese – or at least that’s what my grandma always made with it. And if you grew up in a Mennonite family, then you’re probably used to seeing paska with some simple icing on top, sprinkled with rainbow sprinkles… like this!
But I wanted to make something different this year! So with those doughnuts as my inspiration, I decided to make paska flavoured doughnuts! Using a recipe from Justin Gellatly’s cookbook Bread, Cake, Doughnut, Pudding – I adapted it to include the paska flavour. All it took was increasing the amount of citrus zest exponentially, and changing the water to citrus juice. (I also used active dry yeast instead of fresh, as it’s kind of hard to find.)
A couple years back, I was in the cookbook section of my local library, looking for books on making pasta. Unfortunately, I hadn’t done my reconnaissance properly, and didn’t realize the books I was looking for were at other branches. But while I was in there, another book caught my eye – the Bouchon Bakery cookbook.
It was so big that it stuck out from the shelf, and looked like it would contain good recipes. And yes, I definitely pick books based on their covers…
Imagine a photo of this book right here… but it’s currently stuck in a gap beside our upper kitchen cabinets! We need to take stuff apart to get it out…
Bouchon Bakery has become one of my favorite cookbooks, and contains lots of classic recipes – including the pâte sucrée crust for this tart. I pretty much use this recipe for any tart I am making – whether it be for a frangipane and fruit tart, or classic lemon.
Lemon tart is one of Richard’s favorite desserts. So the other day, I decided to surprise him with a lemon tart when he came home!
I had a recipe from the Waitrose magazine that I was thinking of trying, but I was worried that it wouldn’t be good. (Although, I haven’t had a bad one yet…) Instead, I decided to break out my whisk, and make something I knew would work – this lemon sabayon.
Sabayon is simply the name given to cooking eggs over a Bain Marie while whisking. Unlike other tarts, this one mostly cooks the eggs before you bake, which reduces the possibility of cracks.
The original recipe is for an 8″ round tart shell, and the lemon mixture shouldn’t be whisked too much, as you don’t want to incorporate air. Since my only tart shell is 10″ in diameter, I whisked my mixture a bit fuffier so that it would fill the shell. Turns out I should have done the math on the volume of my shell, rather than the surface area.
The original recipe was an 8″ round that was 1.5″ tall, and my 10″ round was only 1″ high. I ended up with too much filling, and it gave it a slightly weird sensation when eating. Almost like those “whipped” yogurts that were popular a few years ago? Very light and airy tasting, but still lemony. Not unpleasant at all, but it made it feel like something other than a lemon tart.
top this with fresh fruit, and even a dusting of icing sugar – the choice is yours!
So depending on the texture you are after, watch how much you whip the lemon over the stove. You’re not trying to increase the air, just keep it moving so that the egg doesn’t cook in big chunks. Unless, of course, you want an airy-whipped-lemon-tart. Maybe that’s your thing?
If, like Richard, you’re a fan of the classic lemon tart – perhaps give this method a try!
For the pâte sucrée, sift together the flour, ground almonds, and 23g icing sugar. Add any of the almond that doesn't pass through the sieve back into the mixture.
Beat the butter and vanilla seeds until light in colour and soft, and then sift in the remaining icing sugar. Whip the sugar with the butter until light and fluffy.
Add the sifted dry ingredients to the bowl and mix until it resembles a sort of wet sand. Tip the bowl out onto your work surface, and press together.
To make sure all of the vanilla and sugar is evenly mixed, you will use a technique called 'fraiser' or 'fraisage'. Use the heel of your hand to smear the mixture together on the table, then scrape it off the table, fold it over itself, and continue smearing until it's evenly mixed (see image above).
Pat the dough into a disc, and wrap in cling film, Refrigerate for at least 30 minutes.
Preheat your oven to 325°F (162°C), grease and line a tart pan with a circle of parchment paper.
To roll out the dough, place the disc between two sheets of parchment paper. Roll out until it is large enough to fit your tart pan and lay inside*.
Press the dough into the corners and fluted edges of your tin, then trim the edge either with your fingers, or by rolling over with your rolling pin,
Line the tart with parchment paper, and fill with rice or beans.
Bake in your preheated oven for 10-12 minutes, or until the edges are starting to turn golden. Remove the beans and paper, and continue to bake for another 10-15 minutes, or until the bottom is golden brown. If the edges brown too quickly, cover them with some aluminum foil.
Remove tart from the oven and allow to cool slightly.
While the shell is baking, prepare the lemon sabayon filling.
Place a large heat safe bowl over a boiling bain marie, and whisk together the lemon zest, juice, sugar, and eggs.
Continue to whisk the mixture slowly, trying not to add too much air, until the sabayon is lighter in colour and thick. You should be able to draw a figure 8 on top with the mixture and it'll sink slowly. If the mixture is heating too quickly, don't whisk more, simply take the bowl on and off the heat to prevent it from getting too warm.
Remove from the heat, and whisk in the cubed butter, a little at a time. Preheat oven to 300°F (148°C).
Pour the mixture into your tart shell, and bake in the preheated oven for 10+ minutes, or until the sabayon forms a skin, and the tart is set but jiggles a bit in the middle.
Allow tart to cool before removing from the tin, and decorating with fresh fruit or a dusting of icing sugar, if desired.
*This dough is very forgiving - if it cracks or breaks, simply press pieces together. No need to remove and roll again.
Richard’s Aunt gave us this Le Creuset pot as a gift a few weeks back!
Originally, when I decided to make this bread, I wasn’t thinking I would photograph it in any way. After all, the whole no-knead bread thing had been done many times and was all over Pinterest. I didn’t think anyone would care to read another post about it. It’s why I have no pictures of the beginning of the recipe.
But then, I realized that despite the simplicity of this bread, there are still some ways in which people might have trouble; and I could help! Also, I can show you how to take this humble bread recipe, and jazz it up with additions! Like roasted garlic!!
The great thing about this recipe, besides how simple it is to whip up, is that its flavor opportunities are limited only by your imagination. My first bread I did plain, and then experimented with a lemon and rosemary bread, and now roasted garlic. Richard wants me to try caramelized onions next. Mmmm… perhaps one with dried figs and a balsamic reduction? (more…)