tag:blogger.com,1999:blog-15803510923565626972024-02-02T15:48:02.086+11:00simmer & boylea baker's blogsimmer and boylehttp://www.blogger.com/profile/13451971208033366773noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-1580351092356562697.post-88352090723534196312023-04-03T18:31:00.009+10:002023-04-08T18:57:33.785+10:00lemon cream chiffon cake<p><span style="color: #444444;">It's the end of March and I've not baked much this year, the motivation just hasn't been there. Last week was my birthday, so I made the effort and baked this lemon cream chiffon. I really enjoyed the process, and the cake, big call I know, but I think this is my favourite chiffon yet. </span></p><p><span style="color: #444444;">I used my base chiffon cake recipe with lots of lemon zest and a mix of lemon and orange juice, split the cake into 3 layers, then filled with a super tangy lemon curd. Chiffon sponge is very delicate but the layers held up well. I crumb coated with a lemon curd mascarpone, then covered the lot with softly whipped cream. It was SO good. Filling the layers with just lemon curd was a revelation. Whenever I've sandwiched cakes with curd in the past it's always been in tandem with whipped cream. Using the curd in isolation kept the layers from sliding, melding with the sponge to create intense bursts of lemon flavour, and the tang, so delicious! It's kick started my mojo, so hopefully I'll be back with more to share soon.</span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #444444;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipr2BPVH0CNCtG0pX5IU-htJMZPyX1zcmtRWDU28P9CX78JbZBqsUpHK9YMgwcc-N_d0xLUYsIxHiaF-cC_-SdrHW0e9VUS5aCQVvambTKGkMpH9tkNVoy1eUrlHRpCUOVJPVV9ayftvdJUAlgmzSE35u5tg7rHiPjaLIQDzz5qrIMC8vs7MAyig/s825/lemon%20chiffon%20blog-1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="660" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipr2BPVH0CNCtG0pX5IU-htJMZPyX1zcmtRWDU28P9CX78JbZBqsUpHK9YMgwcc-N_d0xLUYsIxHiaF-cC_-SdrHW0e9VUS5aCQVvambTKGkMpH9tkNVoy1eUrlHRpCUOVJPVV9ayftvdJUAlgmzSE35u5tg7rHiPjaLIQDzz5qrIMC8vs7MAyig/s16000/lemon%20chiffon%20blog-1.jpg" /></a></span></div><span style="color: #444444;"><br /></span><p></p><p><i style="color: #444444;"><span>Citrus Chiffon Cake</span></i><br /><span style="color: #444444;"><i><br /></i></span></p><div style="text-align: left;"><span style="color: #444444;">6 eggs yolks (115g)</span></div><span style="color: #444444;">7 egg whites (270g)</span><br /><span style="color: #444444;">225g plain cake flour*</span><br /><span style="color: #444444;">250g caster sugar</span><br /><span style="color: #444444;">50g extra caster sugar</span><br /><span style="color: #444444;">1tsp baking powder</span><br /><span style="color: #444444;">1/2tsp salt</span><br /><span style="color: #444444;">zest of 2 lemons, grated super finely</span><br /><span style="color: #444444;">juice of 1 lemon made up to 180ml with freshly juiced orange juice</span><br /><span style="color: #444444;">120ml canola oil, or similar</span><br /><div style="text-align: left;"><span style="color: #444444;">1 tsp vanilla extract</span></div><div style="text-align: left;"><span style="color: #444444;">1/2 tsp cream of tartar</span></div><div style="text-align: left;"><span style="color: #444444;">250g mascarpone</span></div><div style="text-align: left;"><span style="color: #444444;">lemon curd, recipe below</span></div><div style="text-align: left;"><span style="color: #444444;">250ml thickened cream</span></div><p></p><p></p><p><span style="color: #444444;"><br /></span><span style="color: #444444;"><span style="font-size: x-small;">*</span><i> in Australia look out for the Lighthouse brand in the blue and white box "biscuit, pastry and cake low protein plain flour" take care not to buy the pizza flour by mistake...</i></span><i style="color: #444444;"> </i><br /><i style="color: #444444;"><br /></i></p><div style="text-align: left;"><span style="color: #444444;">•</span><span style="color: #444444;"> preheat your oven to 170ºC</span></div><div style="text-align: left;"><span style="color: #444444;">•</span><span style="color: #444444;"> combine the cake flour, baking powder and salt, sift into a large bowl (use a stand mixer, if you have one, with the paddle attachment) add the 250g caster sugar and lemon zest, mix to combine</span></div><div style="text-align: left;"><span style="color: #444444;">•</span><span style="color: #444444;"> make a well in the centre of your flour combo, add the lemon/orange juice, egg yolks, oil and vanilla extract, mix until smooth</span></div><div style="text-align: left;"><span style="color: #444444;">•</span><span style="color: #444444;"> in another, really large bowl, whisk the egg whites until foamy, add the cream of tartar then mix until you have soft peaks (the cream of tartar is not essential, not an issue if you can't find it, but it does stabilise the egg whites) gradually add the additional 50g caster sugar, whisking until you have firm peaks and the sugar has dissolved</span></div><div style="text-align: left;"><span style="color: #444444;">•</span><span style="color: #444444;"> fold the egg whites into the batter in three stages, you might need to carefully tip the batter into the egg whites after the first addition if your mixer bowl is not big enough</span></div><div style="text-align: left;"><span style="color: #444444;">•</span><span style="color: #444444;"> pour the batter into an <b>ungreased</b>, <b>unlined</b> angel food cake tin and bake for 55-60 minutes</span></div><div style="text-align: left;"><span style="color: #444444;">•</span><span style="color: #444444;"> remove the cake from the oven and immediately invert to cool, if your tin doesn't have "feet" to stand on, sit the centre tube of the cake tin on an upturned mug, you want lots of air circulating around the cake as it cools</span></div><div style="text-align: left;"><span style="color: #444444;">•</span><span style="color: #444444;"> </span><span style="color: #444444;">when completely cool, to release the cake, run a sharp knife around the inside and tube sections of the cake tin, remove the cake leaving it sitting on the centre section of the tin; this next stage is tricky, slide a strong thread, I use dental floss, between the base of the cake and the tin, slide the string all the way around the cake, crossing each end around the tube</span><span style="color: #444444;">, finally invert the cake onto your serving plate</span></div><div style="text-align: left;"><span style="color: #444444;">•</span><span><span style="color: #444444;"> use a serrated knife to carefully cut the cake horizontally into 3 even layers (I use the cocktail stick method, watch this demo from the Martha Stewart site </span><a href="https://www.youtube.com/watch?v=ObuOSkE8FWQ" target="_blank"><i><span style="color: #6aa84f;">here</span></i></a>)</span></div><div style="text-align: left;"><span style="color: #444444;">•</span><span><span style="color: #444444;"> spread a thick layer of lemon curd on the base layer of the cake, stack the middle layer on top, taking care to line up the edges, repeat this process with the remaining layer. Pop the cake in the fridge for 15 minutes to firm up a little</span></span></div><div style="text-align: left;"><span style="color: #444444;">•</span><span><span style="color: #444444;"> tip the mascarpone and remaining lemon curd into a small bowl and whisk until combined. Use an offset pallet knife to completely cover the cake with the lemon mascarpone cream, this is the crumb coat, it will look super messy, but don't worry, that's the idea. Chill in the fridge for 30 minutes</span></span></div><div style="text-align: left;"><span style="color: #444444;">•</span><span><span style="color: #444444;"> whip the thickened cream to soft peaks, again use an offset pallet knife to cover the cake with whipped cream. You can serve the cake right away, but an additional 30 minutes or so in the fridge will firm up the cream for neater slices.</span></span></div><div style="text-align: left;"><span style="color: #444444;">•</span><span style="color: #444444;"> use a serrated knife to cut your cake into slices, wiping the knife between slices, enjoy!</span></div><div style="text-align: left;"><span style="color: #444444;">•</span><span style="color: #444444;"> the cake will keep covered in the fridge for 3 days</span></div><p></p><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPleix80xUWcnxrL0o-JKAdCvKH-g_20CwTj0HcUxThUoYJlflOrJGj8fURkSF-g6-tr5-Bb1cpXelm8nm4aHA_NrUcBfisshGG1Jc-rg3ng3tHURpGrbwTk5i4EXUU2iM0KwwLdmIENgF9UEdBlaYUEDPw7TM3uFvASc_IDuCPtQKB1QBHqM8BQ/s825/lemon%20chiffon%20blog-3.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="825" data-original-width="660" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPleix80xUWcnxrL0o-JKAdCvKH-g_20CwTj0HcUxThUoYJlflOrJGj8fURkSF-g6-tr5-Bb1cpXelm8nm4aHA_NrUcBfisshGG1Jc-rg3ng3tHURpGrbwTk5i4EXUU2iM0KwwLdmIENgF9UEdBlaYUEDPw7TM3uFvASc_IDuCPtQKB1QBHqM8BQ/s16000/lemon%20chiffon%20blog-3.jpg" /></a></div><br /><span style="color: #444444;"><br /></span></div><p></p><p><span style="color: #444444; font-family: inherit;"><span><i>Lemon Curd</i></span><br /><span><br />2 jumbo eggs </span><br /><span>2 egg yolks</span><br /><span>150g caster sugar</span><br /></span></p><div style="text-align: left;"><span style="color: #444444;"><span style="font-family: inherit;"><span>80g cold butter<br /></span></span><span style="font-family: inherit;">zest of 2 lemons<br /></span><span style="font-family: inherit;"><span>90ml lemon juice</span></span></span></div><p></p><p><span style="color: #444444; font-family: inherit;"><span><br />• whisk the eggs, yolks and sugar together then tip into a small pan with the lemon zest, juice and butter</span><br /><span>• heat gently, stirring constantly, until the butter has melted and the mixture has thickened (enough to coat the back of a spoon)</span><br /><span>• strain the curd through a sieve into a sterilised jar, cover the top with cling wrap as it cools to prevent a skin forming</span><br /><span>• when completely cool remove the cling wrap, seal the jar and store in the fridge for up to two weeks</span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi374LdePLQgaPE7CDg-saFaSW-SPPGdvUUIUCbMqYmw626hp99EXS7haZIplApTF3GzPN2y760ato4_9YUO3nBjJPn4ClYPABT9B1Nx98lrIsIZ7ERWyIzT3vBKftsPW7Y4yURERwAas9ePC-V_LSM4QarCsYy0839yY7QTT5bW2p0PZYUlPxibQ/s825/lemon%20chiffon%20blog-4.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="825" data-original-width="660" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi374LdePLQgaPE7CDg-saFaSW-SPPGdvUUIUCbMqYmw626hp99EXS7haZIplApTF3GzPN2y760ato4_9YUO3nBjJPn4ClYPABT9B1Nx98lrIsIZ7ERWyIzT3vBKftsPW7Y4yURERwAas9ePC-V_LSM4QarCsYy0839yY7QTT5bW2p0PZYUlPxibQ/s16000/lemon%20chiffon%20blog-4.jpg" /></a></div><br /><p><br /></p>simmer and boylehttp://www.blogger.com/profile/13451971208033366773noreply@blogger.com2tag:blogger.com,1999:blog-1580351092356562697.post-86986655796670014602022-12-07T15:09:00.000+11:002022-12-09T19:57:27.448+11:00cherry, chocolate and coconut trifle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8eHcJBNRrklO7bRs_bxken2EopB5hyGzsLbjoUaiSJ1AB6hn00SoavMMXs8mPHq7okei12SvZaq-4R3ynGccImReSES9S6u6ZoPicCxgq53fw5aSkoAilP3Cd4QpLukpvFhJUe7M6IXcb0euTkfTbMaQCQObB4ZNHva9JewGo4TVhGcLNc8zSQ/s838/Snowgoose%20blog-3.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8eHcJBNRrklO7bRs_bxken2EopB5hyGzsLbjoUaiSJ1AB6hn00SoavMMXs8mPHq7okei12SvZaq-4R3ynGccImReSES9S6u6ZoPicCxgq53fw5aSkoAilP3Cd4QpLukpvFhJUe7M6IXcb0euTkfTbMaQCQObB4ZNHva9JewGo4TVhGcLNc8zSQ/s16000/Snowgoose%20blog-3.jpg" /></a></div><p><span style="color: #444444;">It's mid December, the tree is up, lights are twinkling, it must be trifle time! I received a beautiful Christmas hamper from </span><a href="https://snowgoose.com.au/" target="_blank">Snowgoose</a><span style="color: #444444;">, filled with cheese, cherries and a bottle of Veuve Cliquot. I built a fabulous cheese board with cherries and a few festive treats, then indulged my cherry ripe trifle fantasy. The trifle followed my trusty formula; jelly base, a custard/mousse layer, a mound of softly whipped cream, some crisp meringues, and a tumble of fruit. </span></p><p><span style="color: #444444;">The Christmas 2022 iteration goes like this, cherry and champagne jelly, chocolate bavarois, whipped cream and coconut meringues. You'll need to pit your cherries, I use a nifty cherry pitter, it takes a while and makes a mess but is not at all difficult. If you don't have a cherry pitter, use a small knife to cut the cherries in half and prise out the pits. Summer in Sydney can be a bit humid, if your meringues are a bit sticky, don't worry, it will just add a little chew, this trifle/pavlova hybrid is always a hit. Have a large trifle bowl sparkling clean, ready to go.</span></p><div><i><u><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigZhNEEN67i55tFVHpqHXVNgn0Y_VQlBVL18QiApMWwiQ7SFbo0iRbcX5_FfDaqNgXhaI6n4B1Xf8akuhYnCvY62D8lW5c_3nDrJK8TbQAK-cUc3Ko2idsBAiil3S6383pjCxxV97QYVMWLuB0lGL6SYlu8kS5a9F7p1_bc4AAkQkBT3y5dDcW7A/s838/Snowgoose%20blog-1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigZhNEEN67i55tFVHpqHXVNgn0Y_VQlBVL18QiApMWwiQ7SFbo0iRbcX5_FfDaqNgXhaI6n4B1Xf8akuhYnCvY62D8lW5c_3nDrJK8TbQAK-cUc3Ko2idsBAiil3S6383pjCxxV97QYVMWLuB0lGL6SYlu8kS5a9F7p1_bc4AAkQkBT3y5dDcW7A/s16000/Snowgoose%20blog-1.jpg" /></a></div><br /><span style="color: #444444;"><br /></span></u></i></div><div><i><u><span style="color: #444444;"><br /></span></u></i></div><div><i><u><span style="color: #444444;">The layers</span></u></i></div><div><i><span style="color: #444444; font-size: xx-small;">(serves 16)</span></i></div><div><i><span style="color: #444444; font-size: xx-small;"><br /></span></i></div><div><span style="color: #444444;">cherry jelly, recipe below</span></div><div><span style="color: #444444;">chocolate bavarois, recipe below</span></div><div><span style="color: #444444;">600ml whipped cream</span></div><div><span style="color: #444444;">coconut meringues, recipe below</span></div><div><span style="color: #444444;">additional cherries to serve</span></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;">• follow the instructions for the jelly and bavarois layers, and the meringues below</span></div><div><span style="color: #444444;">• when you ready to serve, top the bavarois with roughly half the whipped cream, a handful of cherries, and a tumble meringues. Serve immediately with the additional meringues, cherries and cream on the side</span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkcdCleOmoHEUZlzOoTmfseDnItFLoRo1C4kcIjszzYS7_spTXFG457fJ7sGzS0eLLDx1FHpP1e445eq2cb2AwIKCz7LjjGgqkTWf0fu8hd0upoeejy8tDj-0zTWuDpiYmnVkqyDEX8zSCR6AJ8rn_vRy5sbKDqZ29RwxmaRHIx6IyJYqqc4_e_w/s838/Snowgoose%20blog-4.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkcdCleOmoHEUZlzOoTmfseDnItFLoRo1C4kcIjszzYS7_spTXFG457fJ7sGzS0eLLDx1FHpP1e445eq2cb2AwIKCz7LjjGgqkTWf0fu8hd0upoeejy8tDj-0zTWuDpiYmnVkqyDEX8zSCR6AJ8rn_vRy5sbKDqZ29RwxmaRHIx6IyJYqqc4_e_w/s16000/Snowgoose%20blog-4.jpg" /></a></div><br /><div><br /></div><p><u><i><span style="color: #444444;">cherry jelly</span></i></u></p><div><span style="color: #444444;">240g caster sugar</span></div><div><span style="color: #444444;">500g cherries, pits removed</span></div><div><span style="color: #444444;">350ml water</span></div><div><span style="color: #444444;">300ml champagne or sparkling white wine</span></div><div><span style="color: #444444;">5 platinum strength gelatine leaves</span></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;">• tip the sugar and water into a saucepan, stir over a medium heat until the sugar has dissolved, then bring to a boil. Add the cherries and simmer for 5 minutes. Add the champagne, take care it will bubble up, simmer for an addition 5 minutes. </span></div><div><span style="color: #444444;">• while the cherries and champagne are simmering, soak the gelatine leaves in a bowl of cold water. Take the pan off the heat, add the gelatine and stir to dissolve. </span></div><div><span style="color: #444444;"><span>• </span>place a muslin lined sieve over a large bowl, carefully tip the cherry liquid into the sieve, and leave to strain. Do not press the fruit, just leave it to gravity and you should have a nice clear syrup. Pour the syrup into your serving dish, cover and place in the fridge for approximately 6 hours to set. </span></div><div><span style="color: #444444;"><br /></span></div><div><i><u><span style="color: #444444;">chocolate bavarois</span></u></i></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;">250ml milk</span></div><div><span style="color: #444444;">4 jumbo egg yolks</span></div><div><span style="color: #444444;">225g caster sugar</span></div><div><span style="color: #444444;">150g semi dark chocolate, finely choppped</span></div><div><span style="color: #444444;">2 platinum strength gelatine leaves</span></div><div><span style="color: #444444;">300ml thick cream, whipped to soft peaks</span></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;">• pop the milk in a medium pan and bring to a simmer, meanwhile whisk the egg yolks and sugar until pale and creamy, slowly stream in the hot milk, whisking as you go. Return to the pan, over a low heat, stir continually until the custard thickens and coats the back of a spoon, take off the heat</span></div><div><span style="color: #444444;">• meanwhile soak the gelatine leaves in a bowl of cold water for 5 minutes, squeeze out the excess water, then add to the hot custard and stir to dissolve. Pour the custard through a sieve into a clean bowl, tip in the chopped chocolate and stir until the chocolate has melted and the custard is a uniform colour. Sit the bowl on top of a larger bowl filled with ice to cool, stirring every couple of minutes. </span></div><div><span style="color: #444444;">• after 10-15 minutes the custard should feel cool, using your whisk, fold in the whipped cream</span></div><div><span style="color: #444444;">• carefully pour the bavarois over your jelly layer, it should level itself, you can help it along with a gentle shake, or smooth with a palette knife or the back of a spoon</span></div><div><span style="color: #444444;">• cover and return to the fridge to set, approximately 4 hours</span></div><div><span style="color: #444444;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjciTDriFz22B9oSCG8xD8RkcI6CDKXXlFpKinbrmQrt9rQ5QJLV3k2yLWFEE-Nee5YGETK-k7rxtqWft92jHM5bONwf3DT89S6TCPXO6IF7ZQE7oCNM2FPDyCRtccGLN3liYTqganHpowT7zlZvCIE1qVsgHL-Hyiyqoz-8XgqktyPGRIiZz2n_g/s838/Snowgoose%20blog-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjciTDriFz22B9oSCG8xD8RkcI6CDKXXlFpKinbrmQrt9rQ5QJLV3k2yLWFEE-Nee5YGETK-k7rxtqWft92jHM5bONwf3DT89S6TCPXO6IF7ZQE7oCNM2FPDyCRtccGLN3liYTqganHpowT7zlZvCIE1qVsgHL-Hyiyqoz-8XgqktyPGRIiZz2n_g/s16000/Snowgoose%20blog-2.jpg" /></a></div><br /><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;"><br /></span></div><div><u><i><span style="color: #444444;">coconut meringues</span></i></u></div><div><span style="color: #444444;"><br /></span></div><div><div><span style="color: #444444;">4 egg whites</span></div><div><span style="color: #444444;">220g caster sugar</span></div><div><span style="color: #444444;">1/4 tsp cream of tartar</span></div><div><span style="color: #444444;">40g coconut flakes</span></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;">• pre-heat oven to 100ºC, line 2 baking sheets with baking paper</span></div><div><span style="color: #444444;"><span>•</span><span> </span><span>put the sugar and egg whites in the bowl of a stand mixer, lightly whisk together to break up the sugar</span></span></div><div><span style="color: #444444;"><span>•</span><span> </span><span>place the bowl over a pan of simmering water, make sure the bowl does not touch the water, whisk the egg whites until the sugar has dissolved, they have increased in volume and feel hot</span></span></div><div><span style="color: #444444;"><span>•</span><span> </span><span>put the bowl on the stand mixer, add the cream of tartar and whisk until the egg whites are marshmallowy and cool</span></span></div><div><span style="color: #444444;"><span>•</span><span> </span><span>drop tablespoons of meringue onto the lined trays</span>, sprinkle liberally with the coconut flakes, and bake for approximately an hour, until the meringues feel crisp and dry</span></div><div><span style="color: #444444;"><span>•</span><span> </span><span>store in an airtight container, the meringues will keep for 2 weeks</span></span></div><div><span style="color: #444444;"><span><br /></span></span></div><div><span style="color: #444444;"><span><br /></span></span></div></div><p><br /></p>simmer and boylehttp://www.blogger.com/profile/13451971208033366773noreply@blogger.com0tag:blogger.com,1999:blog-1580351092356562697.post-91005920452436746192022-08-22T21:30:00.001+10:002022-08-22T21:30:58.518+10:00Almond and Pistachio Babka<p><u></u></p><div class="separator" style="clear: both; text-align: center;"><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXnMam16sRM-2pu0woi7fKpsoK6Z1kUEsiB1xkL3Z1hfSFHhn3m4h5iOPlL3QAEWFBlaVelzMqNFiGWGPQhzKnmeULl_xV_uZ36lEZO9P5LwnS1Ou-AEo_VBZLUq11KeK74-vRTs0NKlvwuHYdydO_nuziyo9e7jueXwyRILn9l57aI0dAdRRzA/s837/Kenwood%20-%20Amond%20and%20Pistachio%20Babka%20blog-4.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="837" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXnMam16sRM-2pu0woi7fKpsoK6Z1kUEsiB1xkL3Z1hfSFHhn3m4h5iOPlL3QAEWFBlaVelzMqNFiGWGPQhzKnmeULl_xV_uZ36lEZO9P5LwnS1Ou-AEo_VBZLUq11KeK74-vRTs0NKlvwuHYdydO_nuziyo9e7jueXwyRILn9l57aI0dAdRRzA/s16000/Kenwood%20-%20Amond%20and%20Pistachio%20Babka%20blog-4.jpg" /></a></u></div><u><br /><i><br /></i></u><p></p><p><br /></p><p>I revisited our old friend the babka to test out the features on the new <a href="https://htap.me/u4" target="_blank">Kenwood Chef Patissier</a>. A mid winter cold snap seemed the perfect time to try the dough proofing setting, and having a mixer that weighed and heated the dough was such a time saver. I find a stand mixer is indispensable for this style of dough, and the <a href="https://htap.me/u4">Kenwood</a> was fabulous, the dough was perfectly silky and smooth, and even with a combined 20 minutes of kneading the mixer did not budge and inch. The bowl and attachments are huge, I'm keen to try a triple batch of pizza dough, its ages since we had a pizza night. </p><p>I also tested out the <a href="https://www.kenwoodworld.com/en-au/mini-chopper-mill-attachment-at320a/p/AT320A">nut chopper</a>, a very handy little accessory that attaches to the high speed outlet. It was the perfect size for a handful nuts and came with 3 additional storage jars which made me disproportionally happy! It's the little things...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xWynzAFX-eIjr3waL0bnrQI5O0FMUL5vbH-G0C5gmPH64feIG4ZuakuCzO3Nm4UsvqXeot5mv2bpdSKioLmUSTvpA3AGrM6nrKxi2o-MG0oaqY3h0ZcBo9QM3nHcIsJGfxtZ7-cEgCVFvrsmSi_beFCoh1nSm0X60OsaWd0e0UOJmy_jFI9sKQ/s838/Kenwood%20-%20Amond%20and%20Pistachio%20Babka%20blog-1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xWynzAFX-eIjr3waL0bnrQI5O0FMUL5vbH-G0C5gmPH64feIG4ZuakuCzO3Nm4UsvqXeot5mv2bpdSKioLmUSTvpA3AGrM6nrKxi2o-MG0oaqY3h0ZcBo9QM3nHcIsJGfxtZ7-cEgCVFvrsmSi_beFCoh1nSm0X60OsaWd0e0UOJmy_jFI9sKQ/s16000/Kenwood%20-%20Amond%20and%20Pistachio%20Babka%20blog-1.jpg" /></a></div><br /><p><br /></p><p>There are 3 parts to this babka, the dough, the filling, and the syrup. There are also 3 parts to the dough. It's a little fiddly but not difficult, and definitely worthwhile. There's a sponge, a portion of the flour and milk are mixed to a stiff paste with the yeast then left to ferment before the dough is mixed, the dough proofing feature was great here too. Using a sponge reduces the amount of yeast required, keeping the babka fresher for longer. Another portion of flour and milk are cooked on the stove until gelatinous and thick; this is the tangzhong method, a traditional asian technique that gives soft, fluffy airy bread. The third part combines the dough ingredients for kneading. Still with me? I hope so, it makes the softest dough, my son convinced me to make doughnuts with the last batch and they were incredible sugary pillows of joy! Back to the babka, if pistachios aren't your thing, try a chocolate hazelnut version. Replace the almond spread with your favourite chocolate hazelnut spread, and add a sprinkle of chopped hazelnuts in place of the pistachios, definitely my kids babka of choice.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLSfRpvQb0Y0q4aQRDoWeGJ7tnSWhSMrrE2W6aG8OptxvhGzqWjU4E6fB0rrkU-RX7BJEKQ-al9lUTs9wkunHsmbn1WF8fTVx9xLFrZ0BKWhIBspXeY8nqubdeikLRh3oN6Wi1IxKVGTZ_giHkkMCyC7x21WWBtKrcc959k2Ny-rbvUUMDeMYBCA/s670/Kenwood%20-%20Amond%20and%20Pistachio%20Babka%20blog-8.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="417" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLSfRpvQb0Y0q4aQRDoWeGJ7tnSWhSMrrE2W6aG8OptxvhGzqWjU4E6fB0rrkU-RX7BJEKQ-al9lUTs9wkunHsmbn1WF8fTVx9xLFrZ0BKWhIBspXeY8nqubdeikLRh3oN6Wi1IxKVGTZ_giHkkMCyC7x21WWBtKrcc959k2Ny-rbvUUMDeMYBCA/s16000/Kenwood%20-%20Amond%20and%20Pistachio%20Babka%20blog-8.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgptRVPP9Po4TfYIn9Gq9rZEpzIeTggQv_Jdl5PKS2A3aMSfCO-7qjcvRKdBgwT1fqXBGm2UJS84vu6OojAhNiTj2Z6qq76YqmyePx9kzX42fiQjndFWj_EleawlHFHwQREK_cdvg1EmmVYwlb4xUnmBx00-uJJ3M8XwAZzvlkLk9OhM3LO8PYnvA/s835/Kenwood%20-%20Amond%20and%20Pistachio%20Babka%20blog-6.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="835" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgptRVPP9Po4TfYIn9Gq9rZEpzIeTggQv_Jdl5PKS2A3aMSfCO-7qjcvRKdBgwT1fqXBGm2UJS84vu6OojAhNiTj2Z6qq76YqmyePx9kzX42fiQjndFWj_EleawlHFHwQREK_cdvg1EmmVYwlb4xUnmBx00-uJJ3M8XwAZzvlkLk9OhM3LO8PYnvA/s16000/Kenwood%20-%20Amond%20and%20Pistachio%20Babka%20blog-6.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN3eEyszB0O4LjJBI4c0iJ-tpVtao3dFBYcCgwhltiX2aNVB-NZmPf66pIXhmF1ZBW1xPjPxEHfC6p5P-OKH1bEUksgj2WdD9MvC_-mVG1x9x9IvwAgWuaRzb1Ko1uR6T3GE_zFwDZUnKpnW5CNYE8198gcZQmzMB1KNYsRttbGDx7WK8roVXXTg/s670/Kenwood%20-%20Amond%20and%20Pistachio%20Babka%20blog-7.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="284" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN3eEyszB0O4LjJBI4c0iJ-tpVtao3dFBYcCgwhltiX2aNVB-NZmPf66pIXhmF1ZBW1xPjPxEHfC6p5P-OKH1bEUksgj2WdD9MvC_-mVG1x9x9IvwAgWuaRzb1Ko1uR6T3GE_zFwDZUnKpnW5CNYE8198gcZQmzMB1KNYsRttbGDx7WK8roVXXTg/s16000/Kenwood%20-%20Amond%20and%20Pistachio%20Babka%20blog-7.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;"><u><i>Almond and Pistachio Babka</i></u></div><div style="text-align: left;"><u><i><br /></i></u></div><div style="text-align: left;"><u><i>sponge</i></u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">65g plain flour</div><div style="text-align: left;">60g milk</div><div style="text-align: left;">5g instant dry yeast</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i><u>tangzhong</u></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div>80g milk</div><div>20g plain flour</div><div><br /></div><div><i><u>dough</u></i></div><div><i><u><br /></u></i></div><div>265g plain flour</div><div>60g milk</div><div>60g sugar</div><div>2 large eggs, approximately 100g</div><div>5g salt</div><div>60g butter, cut into 8 pieces, squidgy at room temperature</div><div><br /></div><div><i><u>filling</u></i></div><div><br /></div><div>150g almond or pistachio spread</div><div>50g shelled pistachios</div><div><br /></div><div><i><u>syrup</u></i></div><div><br /></div><div>75g caster sugar</div><div>85g water</div><div><br /></div><div>• combine the sponge ingredients in the warming bowl of the Kenwood Chef Patissier, run the dough proofing preset for 20 minutes</div><div>• while the sponge is proofing, put the tangzhong ingredients in a small pan, whisk until smooth, then continue to whisk over medium heat until smooth and thick, set aside to cool</div><div>• once the sponge is bubbly and puffed, add the tangzhong and the remaining dough ingredients, except the butter, to the warming bowl. Run the dough proofing preset for 10 minutes, until silky and smooth. Turn the speed back to low, add the butter a piece at a time, waiting until the butter has been completely incorporated before adding the next piece. Once all the butter has been added, run the dough proofing program for a further 10 minutes, until the dough is smooth, shiny and elastic</div><div>• turn the dough out onto a lightly floured board, pat into a rectangle, cover and place in the fridge for an hour to firm up, the dough is very soft, chilling will make it easier to handle</div><div>• while the dough is chilling, use the nut chopper to finely chop 35g of the pistachios, roughly chop the remaining 15g and keep for later</div><div>• lightly flour your bench, remove the dough from the fridge, slide it onto the floured bench and roll to form a rectangle approximately 30cmm by 40cm<br />• spread the almond spread over the dough rectangle, leaving a 1cm border clear at the top of the 30cm edge, strew with the finely chopped pistachios<br />• using a pastry brush, lightly bush the 1cm border with water<br />• with the 30 cm edge closest to you, carefully roll the dough away from you, into a log shape, as if you are making a roulade or swiss roll <br />• gently press along the damp edge to seal, trim the uneven ends, carefully lift onto a lined baking tray and put into the fridge for an hour to firm up, again this will make it easier to cut and shape<br />• while your babka is chilling, grease your loaf tin and line with baking paper<br />• once firm, using a sharp knife, cut the log in half lengthways to give you two long strips, see image above, turn the strips cut side up, place one over the other to form an X, then make a couple of twists with each end, try to keep the cut edge facing upwards<br />• lift your babka into the loaf tin, tucking the ends under, cover with a damp tea towel and leave in a warm place to proof, you want the babka to almost double in size, it's ready when the dough springs back when gently pressed<br />• pre-heat your oven to 180ºC, bake the babka in the centre of the oven for 30-35 minutes; test with a skewer at 30 minutes, if the skewer can be pushed in and removed easily, and comes out clean the babka is ready, if not pop it back in the oven and re- test at approximately 3-5 minute intervals</div><div>• while the babka is baking, put the syrup ingredients into a small pan, stir over a medium heat until the sugar has dissolved and the syrup has thickened slightly<br />• remove the babka from the oven, place the tin on a wire rack, then brush all over with the syrup. It may seem like a lot of syrup, but that babka will soak it up</div><div>• allow to cool slightly, sprinkle the roughly chopped pistachios over top and enjoy, it's never better than warm from the oven</div><div>• leftovers will keep in an airtight container at room temperature for 3 days</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFlPZTckc9Qa5BTcPRfr0oxowh_5XL6ahefGMXNEdVs3yV4D6LHh9UfUTQOBa0wJ4lhNEtArY86lvpQ7vrBFKUT_lLts75kCzEfVy_f_WkQQjLQ3mmIGF3HnvO9_R4IYfFD5DHoDETvEEwFmvZkZhsaKvLLHF3l5mw7GGZ4ZYWUtdVPL9Bl3kO-w/s838/Kenwood%20-%20Amond%20and%20Pistachio%20Babka%20blog-3.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFlPZTckc9Qa5BTcPRfr0oxowh_5XL6ahefGMXNEdVs3yV4D6LHh9UfUTQOBa0wJ4lhNEtArY86lvpQ7vrBFKUT_lLts75kCzEfVy_f_WkQQjLQ3mmIGF3HnvO9_R4IYfFD5DHoDETvEEwFmvZkZhsaKvLLHF3l5mw7GGZ4ZYWUtdVPL9Bl3kO-w/s16000/Kenwood%20-%20Amond%20and%20Pistachio%20Babka%20blog-3.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhePAcwnfyDQJMAnEHuUNz3L3_8yd99ophu8kZGadfBVf4bNBbQtQNYkdhECR0-1JTzjzzOgHT8xPenms9aK_jFV0avksnJkgtG2QCr3WWA9N7pDqxGCBE4C8OXFaVGkLW0YeyJA-RfTTfHs2h8gA5VqAYqboEtAz_DpSzN52972ee7AufuJ5644g/s838/Kenwood%20-%20Amond%20and%20Pistachio%20Babka%20blog-5.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhePAcwnfyDQJMAnEHuUNz3L3_8yd99ophu8kZGadfBVf4bNBbQtQNYkdhECR0-1JTzjzzOgHT8xPenms9aK_jFV0avksnJkgtG2QCr3WWA9N7pDqxGCBE4C8OXFaVGkLW0YeyJA-RfTTfHs2h8gA5VqAYqboEtAz_DpSzN52972ee7AufuJ5644g/s16000/Kenwood%20-%20Amond%20and%20Pistachio%20Babka%20blog-5.jpg" /></a></div><br /><div><br /></div></div><div style="text-align: left;"><br /></div>simmer and boylehttp://www.blogger.com/profile/13451971208033366773noreply@blogger.com0tag:blogger.com,1999:blog-1580351092356562697.post-15558964891068630502022-07-12T00:46:00.002+10:002022-08-02T19:44:14.465+10:00apple charlotte<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_GEpg-S1az_szQcV51KXpTh3MO_mRkyiwGx8yq2SslFy9CqyBbLYV3q8QMLSg-YU_NLgTTpkWsF_6s1H-GEeYIOWKHb3cDAg6jW6spjFAFNbcqlMO8-rW8DZ5vRb-rdKeRDmExQVMItK6LhmCywUnjaKN-BiieUdQm9tRPu57CVP9Oe3BY7cgNA/s837/apple%20charlotte%20blog-1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" data-original-height="837" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_GEpg-S1az_szQcV51KXpTh3MO_mRkyiwGx8yq2SslFy9CqyBbLYV3q8QMLSg-YU_NLgTTpkWsF_6s1H-GEeYIOWKHb3cDAg6jW6spjFAFNbcqlMO8-rW8DZ5vRb-rdKeRDmExQVMItK6LhmCywUnjaKN-BiieUdQm9tRPu57CVP9Oe3BY7cgNA/s16000/apple%20charlotte%20blog-1.jpg" /></span></a></div><p><span style="color: #444444;">If you love apples and the crisp yet soft paradox of hot buttered toast, this is the dessert for you! A charlotte is the autumn/winter edition of another English classic, the summer pudding, both feature fruit and fluffy white bread, but for me the charlotte has the edge with its crispy, buttery exterior and undeniable affinity with custard. </span></p><p><span style="color: #444444;">Use your favourite apples, I went for a mixture of Granny Smith and Pink Lady. The apples are cooked down very slowly, intensifying their flavour, I don't add much sugar so the result can be quite tart, increase the sugar if you prefer, but not too much as you'll dull that wonderful apple-iness. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXw_U9U6mIgUljzydqeoZeYBueWP-ZAwu0w8W9KvVw9vcAnpgww4nmv0HuxrZLs3Ac-00gtvRoUUg1gc0XS-xaSV75Osa69GSpiSbl10TxZ6Mn4xvNSirpWd6l9noE4Q1vM6EQzqspEkqkOXZ8KDc6lKyXX64iwBKUs2dQnxGmRspm0NLg_vhTw/s838/apple%20charlotte%20blog-4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZXw_U9U6mIgUljzydqeoZeYBueWP-ZAwu0w8W9KvVw9vcAnpgww4nmv0HuxrZLs3Ac-00gtvRoUUg1gc0XS-xaSV75Osa69GSpiSbl10TxZ6Mn4xvNSirpWd6l9noE4Q1vM6EQzqspEkqkOXZ8KDc6lKyXX64iwBKUs2dQnxGmRspm0NLg_vhTw/s16000/apple%20charlotte%20blog-4.jpg" /></a></div><p></p><p><span style="color: #444444;">This is an ideal recipe for a chilly day when you've no reason to leave the house, it's not particularly taxing, but does take time. Serve the charlotte hot from the oven with custard, cream, or ice cream, maybe all three, a hit of caramel sauce was a winner with a sweet toothed member of our house. Store leftovers covered in the fridge, they won't be pretty, but will reheat beautifully. </span></p><p><span style="color: #444444;">Developed for <a href="https://www.harrisfarm.com.au/blogs/campaigns/imperfect-picks">Harris Farm Markets</a> this recipe uses fruit from their Imperfect Picks range, bargain produce that saves fruit from landfill and supports our local farmers.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrBfNpNwhXNyfdW-_RF6wdNehcrADqVD-Nj8SE-ujaOOg7SLUYKdaIMBjwwUzs-QMxaV2s4gioeXWpWmaPZK_f69fsY0JPmlJqQfRdcOLQEKroSKE75GnDY44fKM3u3sXDUhcAyso3rOmrvCAwx6-Nx4U-IkJwCqmJTXOAGNJwHglvVD7I-LgKgA/s833/apple%20charlotte%20collages-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" data-original-height="833" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrBfNpNwhXNyfdW-_RF6wdNehcrADqVD-Nj8SE-ujaOOg7SLUYKdaIMBjwwUzs-QMxaV2s4gioeXWpWmaPZK_f69fsY0JPmlJqQfRdcOLQEKroSKE75GnDY44fKM3u3sXDUhcAyso3rOmrvCAwx6-Nx4U-IkJwCqmJTXOAGNJwHglvVD7I-LgKgA/s16000/apple%20charlotte%20collages-2.jpg" /></span></a></div><div style="text-align: left;"><u><i><span style="color: #444444;"><br /></span></i></u></div><div style="text-align: left;"><u><i><span style="color: #444444;"><br /></span></i></u></div><div style="text-align: left;"><u><i><span style="color: #444444;"><br /></span></i></u></div><div style="text-align: left;"><span style="color: #444444;">You'll need a 1 litre pudding basin.</span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><u><span style="color: #444444;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRlGlNIXDKDjXcVdwBECdggXEFKgAP8C25GUakteQGrbI_ChxUIwkxENCOfF52kx1njQUu_r0orgQts-msrUwt98GkkddAvMRLS36fBAjKAy5pZbg2IpxA9Y6zrLaBvWcqdGCMtknvOVN4YR9E9pnhDbFJ3KPZ-ALRD_HGECY5zt0JgBHPCg5CA/s837/apple%20charlotte%20blog-6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="837" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRlGlNIXDKDjXcVdwBECdggXEFKgAP8C25GUakteQGrbI_ChxUIwkxENCOfF52kx1njQUu_r0orgQts-msrUwt98GkkddAvMRLS36fBAjKAy5pZbg2IpxA9Y6zrLaBvWcqdGCMtknvOVN4YR9E9pnhDbFJ3KPZ-ALRD_HGECY5zt0JgBHPCg5CA/s16000/apple%20charlotte%20blog-6.jpg" /></a></div><br /><i><br /></i></span></u></div><div style="text-align: left;"><u><i><span style="color: #444444;">apple charlotte</span></i></u></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;">1.2kg apples</span></div><div style="text-align: left;"><span style="color: #444444;">25ml lemon juice</span></div><div style="text-align: left;"><span style="color: #444444;">50g caster sugar</span></div><div style="text-align: left;"><div><span style="color: #444444;">1/2 teaspoon vanilla paste, or seeds of 1/2 vanilla bean</span></div><div><span style="color: #444444;">1 cinnamon stick</span></div><div><span style="color: #444444;">1 star anise</span></div></div><div style="text-align: left;"><span style="color: #444444;">175g butter, divided into 60g and 115g</span></div><div style="text-align: left;"><span style="color: #444444;">1 egg, separated</span></div><div style="text-align: left;"><span style="color: #444444;">8-10 slices white bread</span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;">• add the lemon juice to a medium/large saucepan</span></div><div style="text-align: left;"><span style="color: #444444;">• peel, core and dice the apples, add to the pan and toss in the lemon juice as you go. Once all the apples are in the pan add the sugar, vanilla, cinnamon stick, star anise, and the 60g of butter. Cook very slowly on a low heat, stirring often, until the apples have broken down and the liquid has evaporated. Keep the heat low and take your time, you don't want the apples to brown; this took 40 minutes for me but could be more/less depending on the size of your pan and the juiciness of your apples. Take off the heat and leave to cool</span></div><div style="text-align: left;"><span style="color: #444444;">• while the apples are cooking put the remaining 115g butter into a small pan. Melt the butter over a medium heat. The butter will bubble and a layer of foam should appear on the surface, keep boiling, the foam will form into clumps of milk solids that will sink to the bottom of the pan, keep heating, the butter stops bubbling once the water content has boiled off, this is the point we are aiming for. Take the pan off the heat and pour the clarified butter into a shallow bowl through a muslin lined sieve or coffee filter. Set aside while you prep the bread.</span></div><div style="text-align: left;"><span style="color: #444444;">• use a serrated knife to cut the crusts from the bread slices. Cut a circle from one of the bread slices to fit the bottom of your pudding basin, you could eyeball this, but I gently pressed the base of the pudding basin into the slice of bread to leave an outline for me to cut around. Dip the bread round into the clarified butter, place it in the bottom of the basin, butter side down. Take 6 slices of bread and cut into thirds, dip the strips, one at a time, into the butter and place them vertically with the buttered side pressed to the pudding basin, overlap the slices as you work your way around, you may not need all of the strips. When the basin is fully lined with bread strips, lightly beat the egg white and use it to brush over the joins in the strips, lightly pressing them to seal.</span></div><div style="text-align: left;"><span style="color: #444444;">• remove the cinnamon stick and star anise from the cooled apples, break the egg yolk with a fork, then beat it through the apples. Tip the apples into the bread lined basin, the use the remaining bread slices to form a lid, this time placing them butter side up. Fold the ends of the bread strips over the base, brush with egg white and press to seal.</span></div><div style="text-align: left;"><span style="color: #444444;">• heat your oven to 200ºC (180ºC fan)</span></div><div style="text-align: left;"><span style="color: #444444;">• find a plate/saucer that fits snuggly over the top of the pudding basin, cover with foil, brush the side that will touch the charlotte with clarified butter and sit it on top. Fill an oven safe bowl with pastry weights (I use dried red lentils!) and put that on top of the plate. Transfer the pudding/plate/bowl situation onto a baking tray and place in the oven. After 40 minutes remove the weighted bowl and plate, continue to cook the charlotte uncovered for another 15 minutes, or until golden brown.</span></div><div style="text-align: left;"><span style="color: #444444;">• Remove the charlotte from the oven, let it rest for 5 minutes then invert it onto a plate and serve. I topped mine with a spoon of super thick cream and a couple of blackberries, simple but glorious!</span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO3ZWtCQWti8eyQGRt0r_a5ruGmjZ-i_0anncfurSWiCQiK14vZRSH3F5iSp5afNIakdEUWtDhI9z-L7-cevTI-opPaskHQI0WO_nQsEpNlSSxTjnizporsX3_5-_HQ6qftRnWR86mZTL3urbhoPHr4uGqFSfaEYYPdjHeAl1jRqnZbT2fyKA3Sw/s838/apple%20charlotte%20blog-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO3ZWtCQWti8eyQGRt0r_a5ruGmjZ-i_0anncfurSWiCQiK14vZRSH3F5iSp5afNIakdEUWtDhI9z-L7-cevTI-opPaskHQI0WO_nQsEpNlSSxTjnizporsX3_5-_HQ6qftRnWR86mZTL3urbhoPHr4uGqFSfaEYYPdjHeAl1jRqnZbT2fyKA3Sw/s16000/apple%20charlotte%20blog-3.jpg" /></a></div><br /><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0FQDa-_bNJiCA4U5PCD_szW-k2wDv6fvMZZUG1an5BUZ82dyHQawFmmx5pcNU1uVrBYNU8_d99PLPfz0i6ZT3NBz9CsEHMsov0dot3Stg59w61PdElHGwJagL7TXTrmO4JeWScNV7l1DykI_e-gh1gjX9u9gYV2sH0dzmn2iVqVXIEwZWJvaptw/s837/apple%20charlotte%20blog-5.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" data-original-height="837" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0FQDa-_bNJiCA4U5PCD_szW-k2wDv6fvMZZUG1an5BUZ82dyHQawFmmx5pcNU1uVrBYNU8_d99PLPfz0i6ZT3NBz9CsEHMsov0dot3Stg59w61PdElHGwJagL7TXTrmO4JeWScNV7l1DykI_e-gh1gjX9u9gYV2sH0dzmn2iVqVXIEwZWJvaptw/s16000/apple%20charlotte%20blog-5.jpg" /></span></a></div><span style="color: #444444;"><br /></span><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><p><span style="color: #444444;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #444444;"><br /></span></div><span style="color: #444444;"><br /></span><p></p><br />simmer and boylehttp://www.blogger.com/profile/13451971208033366773noreply@blogger.com0tag:blogger.com,1999:blog-1580351092356562697.post-90944712765402041582022-07-07T20:28:00.001+10:002022-07-07T20:28:08.756+10:00Chocolate Orange Swiss Roll Wreath<p><span style="color: #444444;">Merry Christmas! Hope this festive season is kind, what a couple of years it's been. Christmas baking is in full swing here; I started out making a Yule log, but took a detour along the way, and here we are with a wreath, I'm not disappointed. It's a terrific dessert for a celebration; it's pre-portioned, you can make it ahead, and takes up little of the highly contested, very precious fridge space.</span></p><p><span style="color: #444444;">The chiffon sponge is very light and flexible, and rolls really well. I made 2 rolls, one filled with vanilla swiss meringue buttercream, the other filled with chocolate swiss meringue buttercream. You'll need some berries for decoration, I used a punnet each of raspberries, strawberries, red currants and some very festive dried orange slices.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhrtm7NfjVXlbvp-rxfCOqDCigQLgiZ4pSo7zavNUIo-yJwazOeP_sscxV8km2v2WZwF7_e8sNg0xd5wVQLWrGnH8x492ajVWF9bkBSWSEfctCkUqEiE3kmsxQ5T9g6Wwb34NkXdipfEVoCxT8hKCbuRFKftB_C9fReyyfEG8PPPcLkVhlY7BWFZg=s837" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" data-original-height="837" data-original-width="670" src="https://blogger.googleusercontent.com/img/a/AVvXsEhrtm7NfjVXlbvp-rxfCOqDCigQLgiZ4pSo7zavNUIo-yJwazOeP_sscxV8km2v2WZwF7_e8sNg0xd5wVQLWrGnH8x492ajVWF9bkBSWSEfctCkUqEiE3kmsxQ5T9g6Wwb34NkXdipfEVoCxT8hKCbuRFKftB_C9fReyyfEG8PPPcLkVhlY7BWFZg=s16000" /></span></a></div><span style="color: #444444;"><br /></span><p><span style="color: #444444;"><br /></span></p><p><span style="color: #444444;"><br /></span></p><p><span style="color: #444444;"><br /></span></p><p><span style="color: #444444;"><br /></span></p><p><span style="color: #444444;"><br /></span></p><p><span style="color: #444444;"><br /></span></p><p><span style="color: #444444;"><br /></span></p><p><span style="color: #444444;"><br /></span></p><p><span style="color: #444444;"><br /></span></p><p><span style="color: #444444;"><br /></span></p><p><span style="color: #444444;"><br /></span></p><p><span style="color: #444444;"><br /></span></p><p><span style="color: #444444;"><br /></span></p><p><span style="color: #444444;"><br /></span></p><p><span style="color: #444444;"><br /></span></p><p><span style="color: #444444;"><br /></span></p><p><span style="color: #444444;"><br /></span></p><p><span style="color: #444444;"><br /></span></p><p><span style="color: #444444;"><br /></span></p><p><span style="color: #444444;"><br /></span></p><p><span style="color: #444444;"><br /></span></p><p><span style="color: #444444;"><br /></span></p><p><span style="color: #444444;"><br /></span></p><p><br /></p><p><i><u><span style="color: #444444;">sponge</span></u></i></p><div style="text-align: left;"><span style="color: #444444;">35g cocoa powder</span></div><div style="text-align: left;"><span style="color: #444444;">50g caster sugar</span></div><div style="text-align: left;"><span style="color: #444444;">95g plain flour</span></div><div style="text-align: left;"><span style="color: #444444;">5g baking powder (just over a teaspoon)</span></div><div style="text-align: left;"><span style="color: #444444;">1/2 teaspoon salt</span></div><div style="text-align: left;"><span style="color: #444444;">zest of an orange</span></div><div style="text-align: left;"><span style="color: #444444;">110ml freshly squeezed orange juice</span></div><div style="text-align: left;"><span style="color: #444444;">7 jumbo egg yolks</span></div><div style="text-align: left;"><span style="color: #444444;">80g canola oil</span></div><div style="text-align: left;"><span style="color: #444444;">1tsp vanilla paste</span></div><div style="text-align: left;"><span style="color: #444444;">8 jumbo egg whites</span></div><div style="text-align: left;"><span style="color: #444444;">1/2 tsp cream of tartar</span></div><div style="text-align: left;"><span style="color: #444444;">butter for greasing</span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;"><span><span>•</span><span> preheat your oven to 150ºC, grease and line 2 swiss roll pans with baking paper, then lightly butter the paper</span></span><br /><span>• combine the cocoa, flour, baking powder, and salt, sift into a the bowl of a stand mixer, if you have one, and with the paddle attachment mix through the 50g caster sugar </span><br /><span>• make a well in the centre of your flour mixture, add the orange zest and juice, egg yolks, oil and vanilla paste, mix until smooth</span><br /><span>• in another, really large bowl whisk the 8 egg whites until foamy, add the cream of tartar then mix until you have soft peaks, gradually add the additional 50g caster sugar, whisking until you have firm peaks and the sugar has dissolved</span><br /><span>• fold the egg whites into the batter in three stages</span><br /><span>• divide the batter between the tins and bake for 12-15 minutes; check after 12 minutes, the cake should spring back when gently pressed, if not, put it back in for the extra few minutes</span></span></div><div style="text-align: left;"><span style="color: #444444;">• leave the cakes in their tins for 5 minutes, then turn out onto cooling racks, remove the paper and leave for a further 5 minutes</span></div><div style="text-align: left;"><span style="color: #444444;">• take a clean piece of baking paper, approximately 20cm longer than the cake, and place it on top of tone of the warm cakes, flip the cake and lay it on the paper on your bench, roll up the sponge from the short end with the paper inside, and leave to cool completely. Repeat with the other sponge.</span></div><div style="text-align: left;"><span style="color: #444444;">• while the sponges cool, prepare the fillings</span></div><div style="text-align: left;"><span style="color: #444444;">• carefully unwrap the cake rolls, spread one with the vanilla buttercream, roll the sponge into a log then wrap tightly in plastic wrap and place in the fridge to firm up. Repeat the process with the other cake roll and chocolate orange filling.</span></div><div style="text-align: left;"><span style="color: #444444;">• give the rolls an hour in the fridge then make the ganache. Sit a wire rack over a tray, unwrap the cake rolls and place seam side down on the rack. Pour the ganache over the rolls and leave to set, the tray will catch the excess making clean up a little easier. Once the ganache has firmed up, slice the rolls, place on your serving board in a wreath pattern, decorate with red berries, red currants and dried orange slices. Enjoy!!</span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><i style="font-family: times, "times new roman", serif;"><u><span style="color: #444444;">Vanilla Swiss meringue buttercream</span></u></i></div><div style="text-align: left;"><div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt;"><span style="color: #444444;"><br /></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">3 large egg whites</span><span lang="EN-US"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">180g granulated sugar</span><span lang="EN-US"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">230g butter, at room temperature, cubed</span><span lang="EN-US"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">pinch salt</span><span lang="EN-US"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt;"><span lang="EN-US"><span style="color: #444444; font-family: "times" , "times new roman" , serif;">1 vanilla bean, seeds scraped<o:p></o:p></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt;"><span style="color: #444444;"><br /></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">• </span><span lang="EN-US">combine the egg whites and sugar in the bowl of a stand mixer, place over a pan of simmering water </span></span><span style="color: #444444; font-family: "times" , "times new roman" , serif;">and whisk constantly until the temperature reaches 72ºC </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">• </span><span lang="EN-US">return the bowl to the stand mixer and whisk on medium high until the mixtures cools, has doubled in size and forms stiff peaks (if you don't have a stand mixer, a hand held electric mixer will be fine, I wouldn't attempt by hand)</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">•</span><span lang="EN-US"> add the butter a piece at a time, mixing to incorporate each piece, the mixture may look alarmingly curdled but keep mixing and it will magically come back together</span><span lang="EN-US"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">• </span><span lang="EN-US">once all the butter is incorporated add the salt and vanilla bean seeds, mixing on slow until combined</span></span></div><span style="color: #444444; font-family: "times" , "times new roman" , serif;"><br /></span></div><div style="text-align: left;"><div><i style="font-family: times, "times new roman", serif;"><u><span style="color: #444444;">Chocolate Orange Swiss meringue buttercream</span></u></i></div><div><div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt;"><span style="color: #444444;"><br /></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">3 large egg whites</span><span lang="EN-US"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">180g granulated sugar</span><span lang="EN-US"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">230g butter, at room temperature, cubed</span><span lang="EN-US"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">pinch salt</span><span lang="EN-US"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt;"><span lang="EN-US"><span style="color: #444444; font-family: "times" , "times new roman" , serif;">1 vanilla bean, seeds scraped<o:p></o:p></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt;"><span style="color: #444444;"><span lang="EN-US"><span style="font-family: "times" , "times new roman" , serif;">85g chocolate </span></span><span style="font-family: times, "times new roman", serif;">(I used 60%)</span><span style="font-family: times, "times new roman", serif;">, melted</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt;"><span style="font-family: times, "times new roman", serif;"><span style="color: #444444;">1 tbsp finely zested orange zest </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt;"><span style="color: #444444;"><br /></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">• </span><span lang="EN-US">combine the egg whites and sugar in the bowl of a stand mixer, place over a pan of simmering water </span></span><span style="color: #444444; font-family: "times" , "times new roman" , serif;">and whisk constantly until the temperature reaches 72ºC </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">• </span><span lang="EN-US">return the bowl to the stand mixer and whisk on medium high until the mixtures cools, has doubled in size and forms stiff peaks (if you don't have a stand mixer, a hand held electric mixer will be fine, I wouldn't attempt by hand)</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">•</span><span lang="EN-US"> add the butter a piece at a time, mixing to incorporate each piece, the mixture may look alarmingly curdled but keep mixing and it will magically come back together</span><span lang="EN-US"><o:p></o:p></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">• </span><span lang="EN-US">once all the butter is incorporated add the salt, vanilla bean seeds, melted chocolate, and orange zest mixing on slow until combined</span></span></div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444; font-family: times, times new roman, serif;"><i><u>Ganache Coat</u></i></span></div><div><span style="color: #444444; font-family: times, times new roman, serif;"><br /></span></div><div><span style="color: #444444; font-family: times, times new roman, serif;">150g chocolate, finely chopped (again I used 60%)</span></div><div><span style="color: #444444; font-family: times, times new roman, serif;">110ml cream (approximately35% fat)</span></div><div><span style="color: #444444; font-family: times, times new roman, serif;"><br /></span></div><div><span style="color: #444444;">• tip the chopped chocolate into a heat proof jug</span></div><div><span style="color: #444444;">• pour the cream into a small pan and bring to the boil.</span></div><div><span style="color: #444444;">• pour the hot cream over the chocolate, stir to ensure all the chocolate is submerged, leave for 5 minutes then stir until smooth</span></div></div><p><br /></p>simmer and boylehttp://www.blogger.com/profile/13451971208033366773noreply@blogger.com0tag:blogger.com,1999:blog-1580351092356562697.post-46444722735499072662022-05-22T15:23:00.000+10:002022-05-22T15:23:15.927+10:00simple vanilla and orange no-bake cheesecake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEifANFuTJq_FZ7uMk7IvJ3w669pZSiTV1Ye2m0tTHeGzBq_SHAEo36_mznNGH_SnwSkJ4zSRprDB3v9Rbqo4PigSdNAwA1IIKKpXAGadTgtrbJVUuLma40kNj6EbqoebBUBakNvkA598HEje_wk2W94i1UWCFi3MiRHcGufODRqug0dW3Ms2vmKEg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="825" data-original-width="660" src="https://blogger.googleusercontent.com/img/a/AVvXsEifANFuTJq_FZ7uMk7IvJ3w669pZSiTV1Ye2m0tTHeGzBq_SHAEo36_mznNGH_SnwSkJ4zSRprDB3v9Rbqo4PigSdNAwA1IIKKpXAGadTgtrbJVUuLma40kNj6EbqoebBUBakNvkA598HEje_wk2W94i1UWCFi3MiRHcGufODRqug0dW3Ms2vmKEg=s16000" /></a></div><br />I've been slow to embrace the cheesecake, but now I'm a convert. Baked or not, Basque style, made in a tray and cut into bars, I'm a fan. This is a really easy no bake cheesecake, wonderfully light, and so easy to adapt, a fabulous start for a cheesecake journey.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjLFt04wno7_Ma0KjEl73amMqwey9Uf3OKKQjDqgHQp9_iuaMCsLiplL9aEgEIOz5eLe_sjQ0PJlFu2AKlqqRpU98GmlvXFFTgo8NJ2CJ8PFgcM03Z5QKR0ani642INF0ZWPa1YtWK12DHHSw0Ww4VGVHufre9sIiXO2ZngoTg1zjv8w8Kjim6HGw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="825" data-original-width="660" src="https://blogger.googleusercontent.com/img/a/AVvXsEjLFt04wno7_Ma0KjEl73amMqwey9Uf3OKKQjDqgHQp9_iuaMCsLiplL9aEgEIOz5eLe_sjQ0PJlFu2AKlqqRpU98GmlvXFFTgo8NJ2CJ8PFgcM03Z5QKR0ani642INF0ZWPa1YtWK12DHHSw0Ww4VGVHufre9sIiXO2ZngoTg1zjv8w8Kjim6HGw=s16000" /></a></div><br /><br /><p></p><div style="text-align: left;"><i><u>Vanilla and Orange no-bake Cheesecake</u></i></div><div style="text-align: left;"><span style="font-size: xx-small;"><i>serves 12</i></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">250g scotch finger biscuits</div><div style="text-align: left;">100g butter, melted</div><div style="text-align: left;">zest of 1 orange, divided in 2</div><div style="text-align: left;">500g cream cheese, at room temperature</div><div style="text-align: left;">100g caster sugar</div><div style="text-align: left;">1 tsp vanilla extract</div><div style="text-align: left;">2g gelatin</div><div style="text-align: left;">30ml boiling water</div><div style="text-align: left;">300ml thickened cream (approx 36% fat)</div><div style="text-align: left;">500g strawberries</div><div style="text-align: left;">250g raspberries</div><div style="text-align: left;">25g caster sugar</div><div style="text-align: left;">50ml orange liqueur</div><div style="text-align: left;">juice half an orange</div><div style="text-align: left;"><br /></div><div style="text-align: left;">• line the base of a 20cm springform cake pan with baking paper, lightly grease the inside</div><div style="text-align: left;">• break the biscuits into a food processor, blitz to fine crumbs. Add the melted butter and half of the orange zest, pulse until combined </div><div style="text-align: left;">• tip the crumbs into the cake pan, give the pan a shake to level them out, use the base of a flat glass or similar to press the crumbs into the base and up the side of the pan, then pop in the fridge while you prepare the filling</div><div style="text-align: left;">• in a small bowl, sprinkle the gelatin over the boiling water, mix until evenly dissolved, set aside</div><div style="text-align: left;">• add the cream cheese, sugar, vanilla and remaining orange zest to the bowl of a stand mixer (a hand held electric mixer will work well too) use the paddle attachment to beat until smooth, then add the gelatin and beat until combined</div><div style="text-align: left;">• whip the cream to soft peaks, then fold 1/3 through the cream cheese mixture to loosen, gently fold in the remaining cream, then pour over the crust. Use an off set palette knife or the back of a spoon to smooth the top, then cover and refrigerate for at least 4 hours</div><div style="text-align: left;">• half an hour before you want to serve the cheesecake, take it out of the fridge and prepare the berries</div><div style="text-align: left;">• remove the stalks and cut the strawberries in half. Combine half of the strawberries, and half of the raspberries in a bowl with the caster sugar, orange liqueur and orange juice, keep at room temperature, lightly tossing every five minutes or so. When you are ready to serve, add the remaining berries to the bowl, stir briefly to combine</div><div style="text-align: left;">• heap some berries on top of the cheesecake, and serve with the extra berries on the side</div><div style="text-align: left;">• store leftover cheesecake in an airtight container in the fridge; the cheesecake will keep for 4 days, provided the use by dates on the cream and cream cheese do not expire before</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjZjFPRMIx-c4fRFj3j1PH5pAzJ6Nxmgx8fiJ4UpSJ-ta7XUDGs7j_f6WthKDL8TgFhBtEPAa7jyOCeqSx8BR50Ez7UH6whc-Wi_Iy8xD1vjrWIwc8Kri3mqWyCMv1bUaP5ly2vCfr5dHXFfqTnZIOuGNR7TukzamGXc8HS-fMitGGXhj0ugYSvZQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="825" data-original-width="660" src="https://blogger.googleusercontent.com/img/a/AVvXsEjZjFPRMIx-c4fRFj3j1PH5pAzJ6Nxmgx8fiJ4UpSJ-ta7XUDGs7j_f6WthKDL8TgFhBtEPAa7jyOCeqSx8BR50Ez7UH6whc-Wi_Iy8xD1vjrWIwc8Kri3mqWyCMv1bUaP5ly2vCfr5dHXFfqTnZIOuGNR7TukzamGXc8HS-fMitGGXhj0ugYSvZQ=s16000" /></a></div><br /><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>simmer and boylehttp://www.blogger.com/profile/13451971208033366773noreply@blogger.com0tag:blogger.com,1999:blog-1580351092356562697.post-89538094065341855502022-04-05T16:29:00.001+10:002022-04-05T16:29:46.256+10:00coconut custard scrolls<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8_r2faTL216y32GIoabgQx_qxOjdcokF4nzcniO5bNbfMW17XBbwSzcpaZBCDQDJj4MzFVnSlL-n0Q9FPzJuF9nSwGzB8RZc7q0pD4qagthk6yHPYqDHu3UNBE3e3Cy6qNj40KL0uYzNJSnTfqaRQ-DflDerddpT18TXcYp4yO3ne20lXvNoDeg/s837/bunny%20scrolls%20HFM%20blog-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="837" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8_r2faTL216y32GIoabgQx_qxOjdcokF4nzcniO5bNbfMW17XBbwSzcpaZBCDQDJj4MzFVnSlL-n0Q9FPzJuF9nSwGzB8RZc7q0pD4qagthk6yHPYqDHu3UNBE3e3Cy6qNj40KL0uYzNJSnTfqaRQ-DflDerddpT18TXcYp4yO3ne20lXvNoDeg/s16000/bunny%20scrolls%20HFM%20blog-1.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Coconut custard scrolls, made from a soft pillowy dough, swirled with sweet coconut custard, then shaped like bunnies for a fun Easter treat! The dough is super soft thanks to the tangzhong method, and can be tricky to handle, so while you could skip the chilling stage, I don't recommend it!</span></div><p></p><div style="text-align: justify;"><i>coconut custard</i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;">320 ml milk</div><div style="text-align: left;">30g desiccated coconut</div><div style="text-align: left;">3 egg yolks</div><div style="text-align: left;">75g caster sugar</div><div style="text-align: left;">25g cornflour</div><div style="text-align: left;">1/2 tsp vanilla paste</div><div style="text-align: left;">25g butter</div><div style="text-align: left;"><br /></div><div style="text-align: left;">• tip the milk and coconut into a small saucepan, bring to a simmer, then turn off the heat and leave to steep for an hour. Strain into a measuring jug, you'll need 270ml of milk, discard any excess, if your coconut was super thirsty you may need to top up with a little extra milk. Give the pan a quick clean, then bring the 270ml milk to a simmer</div><div style="text-align: left;">• meanwhile whisk together the egg yolks, sugar, cornflour and vanilla; set the bowl on a damp cloth to stop it dancing around, gradually add the hot milk, whisking enthusiastically</div><div style="text-align: left;">• tip the custard mixture back into the pan, and with the heat on low, whisk continuously. The custard will thicken quickly, once it starts to bubble, whisk for another minute then take off the heat. Add the butter, whisking until smooth</div><div style="text-align: left;">• push the custard through a sieve into a small bowl, cover with plastic wrap pressed onto the surface of the custard, then place in the fridge to cool.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijXhes4aM2G31Gdb5gmgNUskAKGBVpn2Xnlzuz__wt9h0nSKRqmngemNbIRIgjJXulK8QHA_QrTT0Fp9Ek7DRSkieKyOE3ByrclMJaZR38WxmSTZcu-1uagf_kc3wYwnaByRqMx7c0LN24GVaiAG5TfITBRtKNkgYuZ1mgygyt6D-EKnVUs6QyGA/s838/bunny%20scrolls%20HFM%20blog-6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijXhes4aM2G31Gdb5gmgNUskAKGBVpn2Xnlzuz__wt9h0nSKRqmngemNbIRIgjJXulK8QHA_QrTT0Fp9Ek7DRSkieKyOE3ByrclMJaZR38WxmSTZcu-1uagf_kc3wYwnaByRqMx7c0LN24GVaiAG5TfITBRtKNkgYuZ1mgygyt6D-EKnVUs6QyGA/s16000/bunny%20scrolls%20HFM%20blog-6.jpg" /></a></div><br /><i><br /></i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><i>dough</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>for the tangzhong:</i></div><div style="text-align: left;">30g bread flour</div><div style="text-align: left;">130 ml milk</div><div style="text-align: left;"><br /></div><div style="text-align: left;">240ml milk</div><div style="text-align: left;">25g sugar</div><div style="text-align: left;">6g yeast</div><div style="text-align: left;">360g bread flour</div><div style="text-align: left;">5g salt</div><div style="text-align: left;">60g butter, at room temperature</div><div style="text-align: left;"><br /></div><div style="text-align: left;">coconut custard icing, recipe below</div><div style="text-align: left;">icing sugar, for decoration</div><div style="text-align: left;">20g shredded coconut</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">• thangzhong: combine the flour and water in a small saucepan, over medium heat, whisk until the mixture forms a thick paste</div><div style="text-align: left;">• transfer the flour paste to the bowl of a stand mixture, leave to cool for 10 minutes. Add the milk, sugar, yeast, flour and salt, using the dough hook, mix on the lowest setting for a couple of minutes. Increase the speed slightly and continue mixing for an additional 10 minutes. Add the butter and mix for a further 5-7 minutes until the dough is smooth, shiny and elastic </div><div style="text-align: left;">• transfer the dough to a greased container, cover and place in the fridge to proof overnight, it should double in size</div><div style="text-align: left;">• line two baking trays with baking paper</div><div style="text-align: left;">• take the coconut custard of the fridge, give it a quick whisk to smooth it out, put 100g of custard in a medium sized bowl, cover and return to the fridge</div><div style="text-align: left;">• tip the chilled dough onto a floured bench, divide in half, return one half to the fridge</div><div style="text-align: left;">• roll the half portion of dough into a rectangle approximately 24cmx40cm</div><div style="text-align: left;">• spread half of the remaining custard over the dough rectangle, leaving a 1cm gap at the top edge, roll the dough away from you to form a 24cm log, keep the roll as tight as possible. Carefully lift the log onto a baking tray or chopping board, lightly cover and pop in the fridge for 20 minutes or so</div><div style="text-align: left;">• meanwhile, take the remaining portion of dough, roll on a lightly floured sheet of baking paper into a 32cmx24cm rectangle, spread the other half of the custard over the bottom half of the rectangle, fold the top over the custardy half, giving you a 32cmx12cm custard/dough sandwich. Use the baking paper to lift the dough onto a board or tray and chill in the fridge for 20 minutes</div><div style="text-align: left;">• remove the log from the fridge, and divide into 8 equal pieces, use a sharp serrated knife or dental floss for the neatest cuts. Place 4 scrolls on each lined baking tray, give them lots of space</div><div style="text-align: left;">• remove the dough rectangle from the fridge, use a pizza wheel to cut into 16 2cmx12cm strips, these are the bunny ears. Give each scroll 2 ears, dabbing the scroll with a little water to stick the ears in place. Cover each tray with plastic wrap and leave to proof in a warm spot for 30-40 minutes</div><div style="text-align: left;">• heat your oven to 180ºC fan and bake the scrolls for 25 minutes. </div><div style="text-align: left;">• remove the scrolls from the oven, cool on the trays for 5 minutes, then transfer to a wire rack to cool completely</div><div style="text-align: left;">• dust your bunny scrolls with icing sugar, then pipe a blob of icing in the centre of each scroll, top with shredded coconut to form the fluffy bunny tails</div><div style="text-align: left;">• scrolls are best eaten as soon as possible, store any leftovers in an airtight container in the fridge, allow to come to room temperature before eating</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuxPaOFWeQmnEIYYKtH9Fdr8MLW53ALHWrgqDoNVLDFAUKbj0Tf20fUTve5PvjK7v8xgGGnChKQfzZ2v8VoClATPgu8T_bmtnuWjjDRSBs5lVbbjKjM-1_1f9gbmcq34lZ4Xx7OdgChNUMwJR9bz0Oe5y4o-wbiLoeyPoYu_gr2XoUOIomq2uBBQ/s838/bunny%20scrolls%20HFM%20blog-7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuxPaOFWeQmnEIYYKtH9Fdr8MLW53ALHWrgqDoNVLDFAUKbj0Tf20fUTve5PvjK7v8xgGGnChKQfzZ2v8VoClATPgu8T_bmtnuWjjDRSBs5lVbbjKjM-1_1f9gbmcq34lZ4Xx7OdgChNUMwJR9bz0Oe5y4o-wbiLoeyPoYu_gr2XoUOIomq2uBBQ/s16000/bunny%20scrolls%20HFM%20blog-7.jpg" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">coconut custard icing</div><div style="text-align: left;"><br /></div><div style="text-align: left;">100g coconut custard, reserved earlier, at room temperature</div><div style="text-align: left;">60g cream cheese, at room temperature</div><div style="text-align: left;">20g icing sugar</div><div style="text-align: left;"><br /></div><div style="text-align: left;">• combine the ingredients in a medium, beat until smooth</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTAYuWDQFPiSgKdokrULfj_DFJHBO0KzW6t5UC3JxYI6xLc2EH9JQkbSTtSz3uWmz2GKl2FqwL81unr0C2pdNp2RXEyjDsL6mzBMNOvoWanstMr8_ZD6f_WczUik3svpAV2IDYIFZWRRh2lFX2jUlu32XIZaEf0dAqIT-jMwBfEUt0yiYoJh2uHA/s837/bunny%20scrolls%20HFM%20blog-4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="837" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTAYuWDQFPiSgKdokrULfj_DFJHBO0KzW6t5UC3JxYI6xLc2EH9JQkbSTtSz3uWmz2GKl2FqwL81unr0C2pdNp2RXEyjDsL6mzBMNOvoWanstMr8_ZD6f_WczUik3svpAV2IDYIFZWRRh2lFX2jUlu32XIZaEf0dAqIT-jMwBfEUt0yiYoJh2uHA/s16000/bunny%20scrolls%20HFM%20blog-4.jpg" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Recipe developed for <a href="http://www.harrisfarm.com.au" target="_blank">Harris Farm Markets</a></div>simmer and boylehttp://www.blogger.com/profile/13451971208033366773noreply@blogger.com0tag:blogger.com,1999:blog-1580351092356562697.post-43440314484438308352022-03-13T13:57:00.000+11:002022-03-13T13:57:10.526+11:00coconut tres leches cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgBgpW36DUY8cZRWojC9QXCPqJkon5T3CA6E3jS_W_RzLpB3XYDpP3MQI3XXqmUWgpEXYtdbjLUnCIU1WNjQsxet1zHu4gVvX2ZqjD8RWdxW6GImbxrz46Y8qF3W1X51nyYa8w2fgqRzwAx-WJntbuIZti_V5J2CllCRxpxJYlkqP9mmqQVPYgD3g=s837" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="837" data-original-width="614" src="https://blogger.googleusercontent.com/img/a/AVvXsEgBgpW36DUY8cZRWojC9QXCPqJkon5T3CA6E3jS_W_RzLpB3XYDpP3MQI3XXqmUWgpEXYtdbjLUnCIU1WNjQsxet1zHu4gVvX2ZqjD8RWdxW6GImbxrz46Y8qF3W1X51nyYa8w2fgqRzwAx-WJntbuIZti_V5J2CllCRxpxJYlkqP9mmqQVPYgD3g=s16000" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p>Tres leches cake is a Latin American delight, an airy sponge cake soaked with a mixture of 3 milks; condensed, evaporated and regular. The cake is essentially a chiffon sponge, be still my beating heart, and requires a little babying to achieve its airy lightness. A plain aluminium 8 by 2 inch sandwich pan is ideal, you want the cake to stick to the pan; once cooked the cake is inverted to cool, then cut from the pan. It's worth the fiddling, after its overnight in the fridge you'll have a cake that's wonderfully soft and light, creamy and moist, so moist it sometimes sits in a puddle, yet slices like a dream. It's a conundrum, and I'm happily confounded.</p><p>I used to steer well clear of "soggy sponge" but this, like tiramisu and the famed <a href="https://flourandstone.com.au/products/lamingtons/" target="_blank">flour and stone</a> lamington is not wet, but more damp, with a beautifully soft texture equally suited to a fork or spoon. This version is flavoured with coconut extract and vanilla, swaps the evaporated milk for coconut milk, and is topped with whipped cream and crisp toasted coconut flakes, tres leches, tres coco! </p><p>Take care with the milk mixture, the thickness of both the coconut and condensed milk can vary. You are looking for the consistency of regular pouring (single) cream, adjust as you go, thinning with regular milk where necessary, but remember to use a maximum of 210ml for the soak.</p><p>This cake was developed for <a href="http://www.harrisfarm.com.au" target="_blank">Harris Farm Markets</a> all the ingredients can be found in store, and home delivered, which is fabulous if like us you are stuck in covid isolation...</p><p> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEg8lRgK2Yhv-UzqpJ-uGs1e-BzLiI8o2vwDnpPQEIpm_C7yHIGpGe2llTygAf-YWwBLA53znh2ibcTkdR5142FCguTLzh7RKK_o7rWrnFveIZs70ww2J_XVIJHU2U6_54GcN5D1HP-lrJ_x36AFzm35lYobfhD5lMxRSCTJJYTr9AzLPNgeMYFDNw=s837" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="837" data-original-width="670" src="https://blogger.googleusercontent.com/img/a/AVvXsEg8lRgK2Yhv-UzqpJ-uGs1e-BzLiI8o2vwDnpPQEIpm_C7yHIGpGe2llTygAf-YWwBLA53znh2ibcTkdR5142FCguTLzh7RKK_o7rWrnFveIZs70ww2J_XVIJHU2U6_54GcN5D1HP-lrJ_x36AFzm35lYobfhD5lMxRSCTJJYTr9AzLPNgeMYFDNw=s16000" /></a></p><br /><p></p><div style="text-align: left;"><u><i>cake:</i></u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">3 eggs, separated</div><div style="text-align: left;">120g caster, halved</div><div style="text-align: left;">80g plain flour</div><div style="text-align: left;">3/4 tsp (3g) baking powder</div><div style="text-align: left;">pinch salt</div><div style="text-align: left;">1/2 tsp vanilla paste</div><div style="text-align: left;">1/2 tsp coconut extract</div><div style="text-align: left;">55ml full fat milk</div><div style="text-align: left;">200ml thickened cream, whipped to soft peaks</div><div style="text-align: left;">2 tbsp (10g) coconut flakes</div><div style="text-align: left;">2 tbsp (10g) desiccated coconut</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i><u>soak:</u></i></div><div style="text-align: left;"><i><u><br /></u></i></div><div style="text-align: left;">90ml coconut milk</div><div style="text-align: left;">90ml condensed milk</div><div style="text-align: left;">30ml milk</div><div style="text-align: left;"><br /></div><div style="text-align: left;">• preheat oven to 170ºC fan, cut a circle of baking paper to fit a not non stick 8 inch sandwich cake pan, set aside</div><div style="text-align: left;">• whisk egg whites on medium high to soft peaks, slowly add 60g caster sugar and whisk to firm peaks</div><div style="text-align: left;">• tip the flour, baking powder and salt into a small bowl, whisk briefly to combine</div><div style="text-align: left;">• in another bowl, use a stand mixer with the paddle attachment if you have one, beat the egg yolks with the remaining 60g of sugar until pale, thick and creamy. Add the vanilla paste, coconut extract, and milk, mix to combine, then sift in the flour mixture, and mix until smooth</div><div style="text-align: left;">• add 1/3 egg whites to the batter, fold through, add the remaining egg whites, gently folding until there are no streaks of white</div><div style="text-align: left;">• drop a heaped teaspoon of cake batter into the cake pan, use a pastry brush to spread almost to the edge, then press the baking paper on top. Tip the cake batter into the pan, bake in the centre of your oven for 20-25 minutes, until a cake tester comes out cleanly</div><div style="text-align: left;">• remove the cake from the oven and immediately invert the pan onto a wire rack to cool. Cooling the cake upside down helps prevent it shrinking, keeping the cake super light and moist</div><div style="text-align: left;">• while the cake cools, make the soak. Whisk the 3 milks together until smooth, set aside</div><div style="text-align: left;">• when the cake has cooled completely, run a sharp knife around the inside of the cake tin, then ease a palette knife down the side of the cake and between the baking paper and the base of the tin, gently wiggling to lever the cake out</div><div style="text-align: left;">• set the cake aside while you wash and dry the cake tin, then return the cake to the tin and carefully poke all over with a skewer. Pour half of the milk mix over the cake, leave to soak for 5 minutes, then pour the remaining milk over. Cover the cake and refrigerate for at least 4 hours, overnight is ideal.</div><div style="text-align: left;">• half and hour or so before you want to serve the cake, spread the coconut flakes and desiccated coconut onto a lined baking tray, toast in a 180ºC fan oven for 5-10 minutes until lightly golden, watch like a hawk as it colours very quickly, leave to cool </div><div style="text-align: left;">• when you ready to serve, top the cake with the whipped cream and sprinkle with toasted coconut</div><div style="text-align: left;">• keep leftovers covered in the fridge for up to 3 days</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhjo4dZKB_VsJJUQWarQTu5_fHkRQ8E-2iMbRtp2ZzbQq7571osFvXjXtrFP_8v_lHFCZXDT-69gnhOZzHZWCjSiN2FXQIYeHe03bzvDCuNUQ3CoUS55HkUqQxQBYyRzuaZBvP4I7EKUiOWRUtl2mupWbt-bwMKVnK3Pf0kGUTdkRY9zs4GHKsg5g=s837" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="837" data-original-width="670" src="https://blogger.googleusercontent.com/img/a/AVvXsEhjo4dZKB_VsJJUQWarQTu5_fHkRQ8E-2iMbRtp2ZzbQq7571osFvXjXtrFP_8v_lHFCZXDT-69gnhOZzHZWCjSiN2FXQIYeHe03bzvDCuNUQ3CoUS55HkUqQxQBYyRzuaZBvP4I7EKUiOWRUtl2mupWbt-bwMKVnK3Pf0kGUTdkRY9zs4GHKsg5g=s16000" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgSkk67iUXtJqX4_iF8S6HHmwL4O63OWtU1wAJYzZLfoi12weidCLJqJvhPiB2SDzpmVu7oU78r7kOmLstGFHoKYIXId6pbPMKPb8o869NJIlT5lxvW7Z-ZyqxffR7BNhPpGSvuhBsMi6vfedTo4LEhbyW5ANUgsEBF3R9dbO_FOKvjmZUwWFfcqQ=s837" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="837" data-original-width="670" src="https://blogger.googleusercontent.com/img/a/AVvXsEgSkk67iUXtJqX4_iF8S6HHmwL4O63OWtU1wAJYzZLfoi12weidCLJqJvhPiB2SDzpmVu7oU78r7kOmLstGFHoKYIXId6pbPMKPb8o869NJIlT5lxvW7Z-ZyqxffR7BNhPpGSvuhBsMi6vfedTo4LEhbyW5ANUgsEBF3R9dbO_FOKvjmZUwWFfcqQ=s16000" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>simmer and boylehttp://www.blogger.com/profile/13451971208033366773noreply@blogger.com0tag:blogger.com,1999:blog-1580351092356562697.post-81861543807052476222022-02-11T23:42:00.001+11:002022-07-29T20:40:30.129+10:00orange and cardamon soft gingerbread cookies<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjh8t4ecWXsgpBv56BwpD9anwUaNOOJGfhzD4B0eSiw34h29QITWD53F1wjY_WiKZLqAdVNv4DqLNeF3z0v6XEP_fp03swfJHCTGU9w2ma_SA9DLcJpxXEAAuLYvRn1tV4GOC9CjQtQVIFWtG8yxz_UdtXbow8iPnA5jdQy9Cequ46r2RmQxhUblg=s838" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="670" src="https://blogger.googleusercontent.com/img/a/AVvXsEjh8t4ecWXsgpBv56BwpD9anwUaNOOJGfhzD4B0eSiw34h29QITWD53F1wjY_WiKZLqAdVNv4DqLNeF3z0v6XEP_fp03swfJHCTGU9w2ma_SA9DLcJpxXEAAuLYvRn1tV4GOC9CjQtQVIFWtG8yxz_UdtXbow8iPnA5jdQy9Cequ46r2RmQxhUblg=s16000" /></a></div><br /><span style="color: #444444;"><br /></span><p></p><p><span style="color: #444444;">These soft gingerbread cookies have been my Christmas favourite for a while now, ignored by the kids and my powdered ginger avoidant husband. Until now. The kids got into this batch, they didn't last 24 hours, we're making more tomorrow.</span></p><div style="text-align: left;"><span style="color: #444444;">There are so many beautiful treats to make for the festive season, here's why these should be up the top of your list...</span></div><div style="text-align: left;"><ul style="text-align: left;"><li><span style="color: #444444;">orange and cardamom are best friends, so nostalgically festive</span></li><li><span style="color: #444444;">the cookie texture is amazing, soft with a hint of chew</span></li><li><span style="color: #444444;">the cookies are spicy and not overly sweet, balanced perfectly by the sweet orange glaze </span></li><li><span style="color: #444444;">stamping cookies is so much fun, craft and baking!</span></li><li><span style="color: #444444;">they are just so pretty</span></li></ul></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;">I used Nordic ware cookie stamps from <a href="https://www.williams-sonoma.com.au/nordic-ware-geo-cast-cookie-stamps" target="_blank">Williams Sonoma</a>, they have so many beautiful designs are very easy to use, you'll also need a plain round cutter, the same size, or just larger than the stamp. The smaller cookies I stamped with snowflake plungers then used a plain round cutters to cut them out. I can't remember where I bought them, but a quick google search should provide lots of options :)</span></div><span style="color: #444444;"><div><span style="color: #444444;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjlYrFn0zE4pes1nfW0btIrbf-muOM1whMVQPplQba7nr87SkfLeaR2PJqqb_c17wR0EUwuugNUWepf4zH0yksufC8hFdifax6KPV0koFXZ3Imxyehxq1Wr7qtZLTLEWGxUi3oK2zVM6iAo1x1x8MgG6S9asdHG2f7PPTGAYuzWzN-13u6b364_Ug=s867" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="867" data-original-width="670" src="https://blogger.googleusercontent.com/img/a/AVvXsEjlYrFn0zE4pes1nfW0btIrbf-muOM1whMVQPplQba7nr87SkfLeaR2PJqqb_c17wR0EUwuugNUWepf4zH0yksufC8hFdifax6KPV0koFXZ3Imxyehxq1Wr7qtZLTLEWGxUi3oK2zVM6iAo1x1x8MgG6S9asdHG2f7PPTGAYuzWzN-13u6b364_Ug=s16000" /></a></div><br /><span style="color: #444444;"><br /></span></div><br /></span><div style="text-align: left;"><i><u><span style="color: #444444;">cookies</span></u></i></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;">250g plain flour</span></div><div style="text-align: left;"><span style="color: #444444;">1 tbsp cocoa powder</span></div><div style="text-align: left;"><span style="color: #444444;">1/2 tsp bicarb soda</span></div><div style="text-align: left;"><span style="color: #444444;">1/2 tsp ground ginger</span></div><div style="text-align: left;"><span style="color: #444444;">1/2 to 1 tsp ground cardamom, use the full teaspoon if you love a strong cardamom flavour</span></div><div style="text-align: left;"><span style="color: #444444;">1/4 tsp ground cloves</span></div><div style="text-align: left;"><span style="color: #444444;">1/4 tsp salt</span></div><div style="text-align: left;"><div><span style="color: #444444;">90g unsalted butter, at room temp</span></div><div><span style="color: #444444;">100g brown sugar</span></div><div><span style="color: #444444;">100g treacle</span></div><div><span style="color: #444444;">1 jumbo egg yolk</span></div><div><span style="color: #444444;">zest of an orange, use half here, save half for the glaze</span></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;">• combine the dry ingredients in a bowl, then sift twice to evenly combine, set aside</span></div><div><span style="color: #444444;">• put the butter, brown sugar, orange zest, and treacle into the bowl of a stand mixer, add the treacle last to avoid it sticking to the bottom of the bowl. Using the paddle beater, mix on medium/low to combine, scraping the bowl a couple of times as you go</span></div><div><span style="color: #444444;">• turn the mixer down to its lowest speed and slowly tip in the dry ingredients. Mix until the mixture starts to clump and there are no dry spots in the bowl, tip onto a lightly floured bench and gently knead until it comes together. Pat the dough into a disc, place onto a lightly floured sheet of baking paper, dust the dough disc with flour and roll out to 5mm thick. Slide the dough on its paper onto a baking tray and place into the fridge for 30 minutes to firm up</span></div><div><span style="color: #444444;">• preheat the oven to 190ºC (170ºC fan) and line 2 trays with baking paper</span></div><div><span style="color: #444444;">• dip your cookie stamp in flour, tap off the excess, and press firmly into the dough, pressing in a circular motion will help for detailed patterns, carefully remove the stamp, then use a circular cutter to cut out the cookie and place on the baking tray, continue with remaining dough, re-roll the excess dough and repeat the stamping process</span></div><div><span style="color: #444444;">• bake cookies for 8-10 minutes, until they are firm when gently pressed, cool on the tray for 5 minutes </span></div><div><span style="color: #444444;">• while the cookies cool, prepare the glaze, then use a pastry brush to paint the still warm cookies</span></div><div><span style="color: #444444;">• allow to cool completely, then store in an airtight container. The cookies will keep for 3 days, they'll be good for an additional couple of days, but the glaze may crack and start to fall off, still delicious!</span></div><div><span style="color: #444444;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhFNCYtP4mFUXCJrqV6DoWa-I1aKZMcYgBF4FrQGziN00KTmvrfCim1maqI1El_LBScimF_6i_iSd09-oaHTQqA4K9NDj_1CfcU2r970Ex9Y_INRN_RfYUFyadBSHv0l9ElvcRIRDryh17jMFIUkpEkV9GIibrgXS4SDyhBd2wYPJb3rx955jxKKw=s838" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="670" src="https://blogger.googleusercontent.com/img/a/AVvXsEhFNCYtP4mFUXCJrqV6DoWa-I1aKZMcYgBF4FrQGziN00KTmvrfCim1maqI1El_LBScimF_6i_iSd09-oaHTQqA4K9NDj_1CfcU2r970Ex9Y_INRN_RfYUFyadBSHv0l9ElvcRIRDryh17jMFIUkpEkV9GIibrgXS4SDyhBd2wYPJb3rx955jxKKw=s16000" /></a></div><br /><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;"><br /></span></div><div><i><span style="color: #444444;"><u>glaze</u></span></i></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;">75g icing sugar</span></div><div><span style="color: #444444;">10g butter, melted</span></div><div><span style="color: #444444;">zest of half an orange</span></div><div><span style="color: #444444;">30-50ml orange juice</span></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;">• sift the icing sugar into a bowl, add the melted butter, orange zest and 1 tablespoon of orange juice, mix until combined and lump free, adding more orange juice as required to give the same consistency as the treacle used in the cookies, use immediately</span></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgVykZ8AL0cd9mXkucuEG585ecd_s7Hic-H9PvJPb1BpEeF0u1Ed-BmO7-MLUWM2-WRjWI4Z2U46WGZhUSmxFU-ZZy846oeMtNHO-4MmpXPSDkIgx67a7vThQP4zDXEctsFaMYJultbIBf6XHme_zRRPwvVlbSWdpSklsyHRu3Mo-k2OV5q9MZ4kw=s838" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="670" src="https://blogger.googleusercontent.com/img/a/AVvXsEgVykZ8AL0cd9mXkucuEG585ecd_s7Hic-H9PvJPb1BpEeF0u1Ed-BmO7-MLUWM2-WRjWI4Z2U46WGZhUSmxFU-ZZy846oeMtNHO-4MmpXPSDkIgx67a7vThQP4zDXEctsFaMYJultbIBf6XHme_zRRPwvVlbSWdpSklsyHRu3Mo-k2OV5q9MZ4kw=s16000" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="color: #444444;"><br /></span><div><span style="color: #444444;"><br /></span></div><div><br /></div></div>simmer and boylehttp://www.blogger.com/profile/13451971208033366773noreply@blogger.com0tag:blogger.com,1999:blog-1580351092356562697.post-67813754863302144482022-02-11T10:15:00.002+11:002022-02-11T23:34:45.175+11:00passion fruit, raspberry and brownie tart<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiUyFrMdhyjyct4PVIYm_LWVeI88qmNuqKkqp_kRDMCOcnIy5dQ_iLXZddNVAb6xRyS5hu-Kau2UXOgDMqSdOgXv3hOx78L-Tv4-sXmSda8e27_N_2tK95PcOPKHjFgeruxCH7ZBfCrHupkIw18lOyDwxJVbFZdUnvIoCqP0Y7DvlhPyA5h61Z6NA=s838" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="670" src="https://blogger.googleusercontent.com/img/a/AVvXsEiUyFrMdhyjyct4PVIYm_LWVeI88qmNuqKkqp_kRDMCOcnIy5dQ_iLXZddNVAb6xRyS5hu-Kau2UXOgDMqSdOgXv3hOx78L-Tv4-sXmSda8e27_N_2tK95PcOPKHjFgeruxCH7ZBfCrHupkIw18lOyDwxJVbFZdUnvIoCqP0Y7DvlhPyA5h61Z6NA=s16000" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">I have no idea what to call this, it's not a tart, and definitely not a cake. There's a fudgey brownie disc, heaped with raspberries, hidden beneath a light and tangy passionfruit bavarois. It's simple, elegant, and tastes amazing; passion fruit, raspberry and chocolate are so good together, sweet and tart, rich and mellow. If setting a layer of brownie and berries inside a mousse sounds a bit much, just chop the brownie into cubes, then layer in a dish with the berries and bavarois, a trifle of sorts, go for individual glasses if you're feeling extra.</div><br /><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj-WubwAduAIOgWFOGGxQFuVf6f31F4Bzkp4gZoeZo7sbKhBSjJ9cIzmC2hbaauli91_mJYDDeNQazgxe_O5NAH9aRNZe58zSy--XPUet_DTOKd0prLC8PJNL3XGuWaWN1mBK5xqtTPDG69eFJ2neKqsByxRBPqH7dATLuEc4lsZguBK3aKp6cc0w=s837" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="837" data-original-width="670" src="https://blogger.googleusercontent.com/img/a/AVvXsEj-WubwAduAIOgWFOGGxQFuVf6f31F4Bzkp4gZoeZo7sbKhBSjJ9cIzmC2hbaauli91_mJYDDeNQazgxe_O5NAH9aRNZe58zSy--XPUet_DTOKd0prLC8PJNL3XGuWaWN1mBK5xqtTPDG69eFJ2neKqsByxRBPqH7dATLuEc4lsZguBK3aKp6cc0w=s16000" /></a></div><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i><u>passion fruit, raspberry brownie bavarois</u></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">chocolate brownie, recipe below</div><div style="text-align: left;">passionfruit bavarois, recipe below</div><div style="text-align: left;">250g raspberries</div><div style="text-align: left;"><br /></div><div style="text-align: left;">• grease and line the sides of an 8 inch (20cm) springform cake pan with baking paper or acetate</div><div style="text-align: left;">• place the brownie disc in the centre of the cake pan, there will be an approximately 1cm gap between the brownie and the side of the pan</div><div style="text-align: left;">• the brownie should have slightly raised edges forming a shallow bowl, fill the hollow with a layer of raspberries, keeping the leftover berries for serving</div><div style="text-align: left;"><div><span style="color: #444444;">• carefully pour the bavarois over the raspberry heaped brownie, it should level itself, give it a gentle shake to help it along </span></div><div><span style="color: #444444;">• cover and return to the fridge to set, approximately 6 hours</span></div></div><div style="text-align: left;">• take the bavarois brownie out of the fridge half an hour before you want to serve it; unclip the side of the cake pan, carefully peel away the paper or acetate, leave the bavarois on the base of the cake pan and place it on a serving plate, top with the reserved raspberries and enjoy!</div><div style="text-align: left;">• to cut a neat slice, fill a tall glass with very hot water, dip a sharp knife in the hot water, wipe dry then slice away, wiping and dipping between each cut</div><div style="text-align: left;">• cover any leftovers and store in the fridge for up to 5 days. </div><div style="text-align: left;"><br /></div><div><br /></div><div style="text-align: left;"><i><u>brownie disc</u></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">30g butter</div><div style="text-align: left;">115g semi sweet chocolate, chopped</div><div style="text-align: left;">1 extra large egg</div><div style="text-align: left;">70g caster sugar</div><div style="text-align: left;">1/4 tsp vanilla paste</div><div style="text-align: left;">pinch espresso powder (optional)</div><div style="text-align: left;">25g plain flour</div><div style="text-align: left;">1/8 tsp baking powder</div><div style="text-align: left;">pinch salt</div><div style="text-align: left;">60g chocolate chips, milk or dark</div><div style="text-align: left;"><br /></div><div style="text-align: left;">• grease a 7 inch (18cm) round, shallow cake tin, line the base with baking paper</div><div style="text-align: left;">• preheat the oven to 170ºC</div><div style="text-align: left;">• tip the chocolate and butter into a small pan, stir occasionally until melted and combined, set aside to cool</div><div style="text-align: left;">• beat the egg, sugar, and vanilla together until light and fluffy, add the melted butter/chocolate, and fold gently to combine</div><div style="text-align: left;">• sift together the espresso powder, flour, baking powder and salt, toss the chocolate chips in the floury mixture, then add to the batter and fold through</div><div style="text-align: left;">• tip the batter into the prepared pan and bake for 20 minutes, remove from the oven and place on a wire rack to cool completely</div><div style="text-align: left;">• the brownie should have slightly raised edges, forming a shallow bowl to fill with raspberries</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div><i><u><span style="color: #444444;">passionfruit bavarois</span></u></i></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;">100ml milk</span></div><div><span style="color: #444444;">5 jumbo egg yolks</span></div><div><span style="color: #444444;">200g caster sugar</span></div><div><span style="color: #444444;">150 ml passion fruit juice (approximately 12 passion fruit)*</span></div><div><span style="color: #444444;">3 titanium gelatine leaves</span></div><div><span style="color: #444444;">300ml thick cream, whipped to soft peaks</span></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;">• pop the milk in a medium pan and bring to a simmer, meanwhile whisk the egg yolks and sugar until pale and creamy, add the passion fruit juice, then slowly stream in the hot milk, whisking as you go. Return to the pan, over a low heat, stir continually until the custard thickens and coats the back of a spoon, this can take up to 10 minutes, depending how brave/reckless you are with the heat, take off the heat</span></div><div><span style="color: #444444;">• soak the gelatine leaves in a bowl of cold water for 5 minutes, squeeze out the excess water, then add to the hot custard and stir to dissolve. Pour through a sieve into a clean bowl, and pop into the fridge for a hour, give it a quick whisk every 10 minutes to prevent it setting around the edges</span></div><div><span style="color: #444444;">• after an hour the custard will have almost set, take it out of the fridge, whisk to smooth it out, then using your whisk, fold in the whipped cream</span></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;">* quick tip for juicing passion fruit; half the passion fruit and scrape the pulp into a food processor, give it a few quick pulses then strain through a sieve. Take care not to over process or you will find gritty seed fragments in the juice.</span></div><div><span style="color: #444444;"><br /></span><span style="color: #444444;"></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhRrZQcqjQ_iZwZ-bgD3HMB1OhMDy8fMz-ffzAayhnebx1cYlD0r9jDiep_Wji97wuH5il_niOZi-PTw72RNMbPJJyDwFdH4fePXqZczz7nWTkxVMqLqGVMDRu-QbynzohvFBhAsker7KshKbyFKt185xyaMrNXObg6xgeuT7yf42x3BH1thLbirg=s838" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="670" src="https://blogger.googleusercontent.com/img/a/AVvXsEhRrZQcqjQ_iZwZ-bgD3HMB1OhMDy8fMz-ffzAayhnebx1cYlD0r9jDiep_Wji97wuH5il_niOZi-PTw72RNMbPJJyDwFdH4fePXqZczz7nWTkxVMqLqGVMDRu-QbynzohvFBhAsker7KshKbyFKt185xyaMrNXObg6xgeuT7yf42x3BH1thLbirg=s16000" /></a></div><br /><span style="color: #444444;"><br /></span></div>simmer and boylehttp://www.blogger.com/profile/13451971208033366773noreply@blogger.com0tag:blogger.com,1999:blog-1580351092356562697.post-35319673249269300222021-12-17T19:04:00.000+11:002021-12-17T19:04:04.647+11:00raspberry and passion fruit trifle<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjc9dx7XVCoZ5h-1kqzx1Ym-vCEcS_Y-ObEtu037DTuWf6sYepXoXcAmaanFXN54OPyn2avjanSWXMS9n_BZiq7aQNvgyM-tDsabgucOY-LWMlAIaLiht-KTqSayMWR22rWpLoLGogY2yAN1O1yuEvQ9exalVell4E57VL3lK9rDKoBD3zUAZ9O6w=s837" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="837" data-original-width="670" src="https://blogger.googleusercontent.com/img/a/AVvXsEjc9dx7XVCoZ5h-1kqzx1Ym-vCEcS_Y-ObEtu037DTuWf6sYepXoXcAmaanFXN54OPyn2avjanSWXMS9n_BZiq7aQNvgyM-tDsabgucOY-LWMlAIaLiht-KTqSayMWR22rWpLoLGogY2yAN1O1yuEvQ9exalVell4E57VL3lK9rDKoBD3zUAZ9O6w=s16000" /></a></div><br /><span style="color: #444444;"><br /></span><p></p><p><span style="color: #444444;">This trifle is one of my Christmas favourites, as a kid in the 80's in the UK, trifle + The Wizard of Oz = Christmas. This one has had a few tweaks over the years; there's no sponge, for no explicable reason, I find damp sponge in tiramisu heaven, but in a trifle it's unbearable, same for the fruit, it's added at serving time, absolutely no fruit suspended in this jelly. The custard has morphed into a light, billowy bavarois, my favourite layer. It can be made a day or 2 ahead, add the whipped cream, meringues and a tumble of berries just before you serve. This trifle feeds a crowd, 16 generous portions, you'll need a large serving bowl, mine is 25cm wide, by 20 cm deep.</span></p><p><span style="color: #444444;">It's fabulously adaptable, the flavours of the jelly and bavarois layers are easy to tinker, substitute the raspberries in the jelly for any seasonal berry, peaches are delicious; swap the passionfruit juice in the bavarois for orange juice, pureed strawberries, or extra milk with vanilla. Adding flavours to the meringue is simple too, </span><span style="color: #444444;">toss in a handful of chopped chocolate or nuts, pistachios would be oh so Christmassy! </span><span style="color: #444444;">When cherries are at their peak I'll make a black forest version, cherry jelly, chocolate bavarois, dark chocolate studded meringues, and a crumbled flake. Whatever the flavour, portion it carefully, trifle for Boxing Day breakfast is another cherished tradition.</span></p><div style="text-align: left;"><i><u><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhWrhCuQU3RCLQhaNEOhgwjg0f7QUuzROQptyiYFl3BsbHZcj-qNYKxzXZxwyyH8WwgPdVU6sFiJwH8_BtVIUrpZ5IOq4ZBtdiZAm54iW-YwTCmxIJrymSfEf0EdP2pbkTrrWfuaiQL-md-_B_Cxkl89J9IQq9LM0bDen5IZ07LBYH4eretgygpzg=s838" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="670" src="https://blogger.googleusercontent.com/img/a/AVvXsEhWrhCuQU3RCLQhaNEOhgwjg0f7QUuzROQptyiYFl3BsbHZcj-qNYKxzXZxwyyH8WwgPdVU6sFiJwH8_BtVIUrpZ5IOq4ZBtdiZAm54iW-YwTCmxIJrymSfEf0EdP2pbkTrrWfuaiQL-md-_B_Cxkl89J9IQq9LM0bDen5IZ07LBYH4eretgygpzg=s16000" /></a></div><br /><span style="color: #444444;"><br /></span></u></i></div><div style="text-align: left;"><i><u><span style="color: #444444;"><br /></span></u></i></div><div style="text-align: left;"><i><u><span style="color: #444444;">The layers</span></u></i></div><div style="text-align: left;"><i><span style="color: #444444; font-size: xx-small;">(serves 16)</span></i></div><div style="text-align: left;"><i><span style="color: #444444; font-size: xx-small;"><br /></span></i></div><div style="text-align: left;"><span style="color: #444444;">raspberry jelly, recipe below</span></div><div style="text-align: left;"><span style="color: #444444;">passion fruit bavarois, recipe below</span></div><div style="text-align: left;"><span style="color: #444444;">600ml whipped cream</span></div><div style="text-align: left;"><span style="color: #444444;">3 additional punnets raspberries to serve</span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;">• follow the instructions for the jelly and bavarois layers, and the meringues below</span></div><div style="text-align: left;"><span style="color: #444444;">• when you ready to serve, top the bavarois with roughly half the whipped cream, a handful of raspberries, and 6-8 meringues. Serve immediately with the additional meringues, berries and cream on the side</span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><p><u><i><span style="color: #444444;">raspberry jelly</span></i></u></p><div style="text-align: left;"><span style="color: #444444;">350g caster sugar</span></div><div style="text-align: left;"><span style="color: #444444;">juice of a lemon (max 50ml)</span></div><div style="text-align: left;"><span style="color: #444444;">500g raspberries</span></div><div style="text-align: left;"><span style="color: #444444;">4 titanium strength gelatine leaves</span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;">• tip the sugar, lemon juice and 650ml water into a saucepan, stir over a medium heat until the sugar has dissolved, then bring to a boil. Add the raspberries and simmer for 5 minutes. Cool in the pan, then pop it into the fridge for a couple of hours, even overnight, to develop the flavours.</span></div><div style="text-align: left;"><span style="color: #444444;">• place a muslin lined sieve over a large bowl, carefully tip the raspberry liquid into the sieve, and leave to strain. Do not press the fruit, just leave it to gravity and you should have a nice clear syrup.</span></div><div style="text-align: left;"><span style="color: #444444;">• soak the gelatine leaves in a bowl of cold water for 5 minutes, meanwhile pop about 1/3 of the raspberry liquid into a small pan and bring to a simmer, squeeze the water from the gelatine leaves, take the pan off the heat, add the gelatine and stir to dissolve. Combine the raspberry gelatine liquid with the rest of the raspberry syrup and pour into your serving dish, cover and place in the fridge for approximately 6 hours to set. </span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><i><u><span style="color: #444444;">passionfruit bavarois</span></u></i></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;">190ml milk</span></div><div style="text-align: left;"><span style="color: #444444;">6 jumbo egg yolks</span></div><div style="text-align: left;"><span style="color: #444444;">225g caster sugar</span></div><div style="text-align: left;"><span style="color: #444444;">150 ml passion fruit juice (approximately 12 passion fruit)</span></div><div style="text-align: left;"><span style="color: #444444;">2 1/2 titanium gelatine leaves</span></div><div style="text-align: left;"><span style="color: #444444;">375ml thick cream, whipped to soft peaks</span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;">• pop the milk in a medium pan and bring to a simmer, meanwhile whisk the egg yolks and sugar until pale and creamy, add the passion fruit juice, then slowly stream in the hot milk, whisking as you go. Return to the pan, over a low heat, stir continually until the custard thickens and coats the back of a spoon, take off the heat</span></div><div style="text-align: left;"><span style="color: #444444;">• soak the gelatine leaves in a bowl of cold water for 5 minutes, squeeze out the excess water, then add to the custard and stir to dissolve. Pour through a sieve into a clean bowl, and pop into the fridge for a hour, give it a quick whisk every 10 minutes to prevent it setting around the edges</span></div><div style="text-align: left;"><span style="color: #444444;">• after an hour the custard will have almost set, take it out of the fridge, whisk to smooth it out, then using your whisk, fold in the whipped cream</span></div><div style="text-align: left;"><span style="color: #444444;">• carefully pour the bavarois over your jelly layer, it should level itself, you can help it along with a palette knife or the back of a spoon if necessary</span></div><div style="text-align: left;"><span style="color: #444444;">• cover and return to the fridge to set, approximately 4 hours</span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><u><i><span style="color: #444444;">meringues</span></i></u></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><div><span style="color: #444444;">3 egg whites</span></div><div><span style="color: #444444;">165g caster sugar</span></div><div><span style="color: #444444;">pinch cream of tartar</span></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;">• pre-heat oven to 100ºC, line a baking sheet with baking paper</span></div><div><span style="color: #444444;"><span>•</span><span> </span><span>put the sugar and egg whites in the bowl of a stand mixer, lightly whisk together to break up the sugar</span></span></div><div><span style="color: #444444;"><span>•</span><span> </span><span>place the bowl over a pan of simmering water, make sure the bowl does not touch the water, whisk the egg whites until the sugar has dissolved, they have increased in volume and feel hot</span></span></div><div><span style="color: #444444;"><span>•</span><span> </span><span>put the bowl on the stand mixer, add the cream of tartar and whisk until the egg whites are marshmallowy and are cool</span></span></div><div><span style="color: #444444;"><span>•</span><span> </span><span>drop small spoonfuls of meringue onto the lined tray</span>, bake for approximately an hour, until the meringues feel crisp and dry</span></div><div><span style="color: #444444;"><span>•</span><span> </span><span>store in an airtight container, the meringues will keep for 2 weeks</span><br /></span><div class="separator" style="clear: both; text-align: center;"></div></div></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhLFJ39cRCQZmH2b2JP-zU1AOPGBU_2caUHjgA9wbsobxyrFf4tKisHXos79Eg_O_cpYitTP_ZX3BCzWquG5Ze6Gk0B2eLXzV0V9504j5hiAi4Sh62zKcFuu_D2OiQWrGQuBCQ6Nm4uLnUULzRktkhDopinAEQes-irwouVwTt5ldVwbLnQnmq2HQ=s838" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="670" src="https://blogger.googleusercontent.com/img/a/AVvXsEhLFJ39cRCQZmH2b2JP-zU1AOPGBU_2caUHjgA9wbsobxyrFf4tKisHXos79Eg_O_cpYitTP_ZX3BCzWquG5Ze6Gk0B2eLXzV0V9504j5hiAi4Sh62zKcFuu_D2OiQWrGQuBCQ6Nm4uLnUULzRktkhDopinAEQes-irwouVwTt5ldVwbLnQnmq2HQ=s16000" /></a></div><br /><span style="color: #444444;"><br /></span></div><p><span style="color: #444444;"><br /></span></p><p><span style="color: #444444;"><br /></span></p><p style="text-align: left;"><span style="color: #444444;"><br /></span></p><p><span style="color: #444444;"><br /></span></p><p><br /></p>simmer and boylehttp://www.blogger.com/profile/13451971208033366773noreply@blogger.com2tag:blogger.com,1999:blog-1580351092356562697.post-80867902372017214472021-10-25T11:34:00.002+11:002021-11-15T13:28:19.469+11:00eggnog cream, my festive mvp<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvRXVvdOVD-xurcdg0-yRsVGH0F9yvaEU1wS2Uvb2fxBkr7wfrcEBk3qoLfSXF-nVd4UYN8LDU-WSYd6uqo1LXZEM9treMxwKTXm_u6DrKU85mkAh-ZbzWdE2iLf2QsAK-jGLyd0sBA/s837/eggnog+cream+-+QV+Blog-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="837" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvRXVvdOVD-xurcdg0-yRsVGH0F9yvaEU1wS2Uvb2fxBkr7wfrcEBk3qoLfSXF-nVd4UYN8LDU-WSYd6uqo1LXZEM9treMxwKTXm_u6DrKU85mkAh-ZbzWdE2iLf2QsAK-jGLyd0sBA/s16000/eggnog+cream+-+QV+Blog-3.jpg" /><br /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvRXVvdOVD-xurcdg0-yRsVGH0F9yvaEU1wS2Uvb2fxBkr7wfrcEBk3qoLfSXF-nVd4UYN8LDU-WSYd6uqo1LXZEM9treMxwKTXm_u6DrKU85mkAh-ZbzWdE2iLf2QsAK-jGLyd0sBA/s837/eggnog+cream+-+QV+Blog-3.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><p>Eggnog cream, or more specifically eggnog creme diplomat, is a super Christmassy side kick for all your festive favourites. Top a pavlova with a billowy mound, fill choux buns, doughnuts, sandwich between sponges, open a box of mice pies and add a spoonful. I tested the recipe with little 3 layer ginger sponge, it's giving me all the yuletide feels. Yes it's an accompaniment, not even a side dish, but it elevates the <i>Christmassiness</i> of whatever it graces, and it's my sweet festive MVP. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3AMm_htPoR1DV3V3fzyX68HGlTLRcHdWM7L7xh31clHwqrBkFrsnn2oaGb85FHLiRXLVy6_emShcayLR8hxr1nkczD0YAxCcLCxdYiGOYCTpGLKAV-dRjghnIHtNhLLsDYyBTjENDQ/s838/eggnog+cream+-+QV+Blog-1.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="838" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3AMm_htPoR1DV3V3fzyX68HGlTLRcHdWM7L7xh31clHwqrBkFrsnn2oaGb85FHLiRXLVy6_emShcayLR8hxr1nkczD0YAxCcLCxdYiGOYCTpGLKAV-dRjghnIHtNhLLsDYyBTjENDQ/s16000/eggnog+cream+-+QV+Blog-1.jpg" /></a></p><p>A creme diplomat is simply pastry cream lightened with softly whipped cream, adding a few splashes of brandy, and a grating of nutmeg gives you eggnog cream, and it's glorious. The pastry cream can be made ahead and stored in an airtight container in the fridge, when you're ready, give it a quick beat, add the whipped cream, grate nutmeg over top, and Bob's your tipsy Christmas uncle!</p><div><i style="color: #444444;">eggnog creme diplomat</i></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;">170ml milk</span></div><div><span style="color: #444444;">2 egg yolks</span></div><div><span style="color: #444444;">40g caster sugar</span></div><div><span style="color: #444444;">15g cornflour</span></div><div><span style="color: #444444;">1 tsp Queen vanilla paste</span></div><div><span style="color: #444444;">15g butter</span></div><div><span style="color: #444444;">30 ml brandy</span></div><div><span style="color: #444444;">30 ml bourbon</span></div><div><span style="color: #444444;">grated fresh nutmeg</span></div><div><span style="color: #444444;">150ml thickened cream</span></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;">• in a small pan, over medium heat, bring the milk to just below boiling point, you'll see little lines form on the surface</span></div><div><span style="color: #444444;">• meanwhile whisk together the egg yolks, sugar, cornflour and vanilla; set the bowl on a damp cloth to stop it dancing around, gradually add the hot milk, whisking enthusiastically</span></div><div><span style="color: #444444;">• tip the custard back into the pan, and with the heat on low, whisk continuously. The custard will thicken quickly, once it starts to bubble, whisk for a further minute then take off the heat. Add the butter, whisking until smooth, then add the brandy, bourbon, and finally vanilla, again whisking to combine</span></div><div><span style="color: #444444;">• push the custard through a sieve into a small bowl, press plastic wrap onto the surface of the custard, place in the fridge to cool</span></div><div><span style="color: #444444;">• while the custard is cooling, whip the cream to soft peaks</span></div><div><span style="color: #444444;">• remove the cold custard from the fridge and give it a good whisk to smooth it out, use the whisk to fold through the whipped cream until just combined, grate the fresh nutmeg over the top and stir through</span></div><div><span style="color: #444444;">• use immediately, or store covered in the fridge until required. Will keep for up to 3 days. </span></div><div><span style="color: #444444;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rUPR1F4kGMSO5rc4JrERveea_QdyJG5FixyNq6p1hYLrVMilkQ0M1U8U2nELn2LHSteV3OWYyA5r11-TWHzmS08aZcftkOOeatqfFFkLPy53G42A5uhExI2U9s_gLD6T3-28iGqDhg/s838/eggnog+cream+-+QV+Blog-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rUPR1F4kGMSO5rc4JrERveea_QdyJG5FixyNq6p1hYLrVMilkQ0M1U8U2nELn2LHSteV3OWYyA5r11-TWHzmS08aZcftkOOeatqfFFkLPy53G42A5uhExI2U9s_gLD6T3-28iGqDhg/s16000/eggnog+cream+-+QV+Blog-2.jpg" /></a></div></div><div><br /><span style="color: #444444;"><br /></span></div>simmer and boylehttp://www.blogger.com/profile/13451971208033366773noreply@blogger.com0tag:blogger.com,1999:blog-1580351092356562697.post-48371564519816647062021-10-19T10:45:00.000+11:002021-10-19T20:46:59.082+11:00coconut tart with Bonne Maman Mango-Peach Conserve<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div>I'm a jam on toast girl, but I'm also here for jam sandwiched sponges, scones with jam and cream, and definitely jam baked in a pie. <a href="http://bonnemaman.com.au" target="_blank">Bonne Maman</a> mango and peach conserve is lovely in this tart, the perfect sweet yet slightly sour foil for the moist coconut frangipane and crisp, buttery pastry. It has me thinking about stone fruit, one of my favourite things about summer in Sydney. <p></p><p>The tart is delicious warm from the oven with ice cream or custard, but on a balmy summer evening I'll serve it with coconut cream, whipped chilled from the fridge, fresh mango and peaches, and the tart hit of raspberries. </p><p>I think I need to stop for a while with the bakewell inspired recipes, very happy to finish with this beauty.</p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJe4oy7FlmfONCVNv59HWXRxNzllJSmBkj6qfjtH06kfZu30-4tOxXKT1NVIFcDgKW_fuPw3uF4xq5t_KVu5Wl7V3W4jcwOXnsW1_torYqV3nowIDaAL0HaXfpCGqvt_8AVGLhe-X4dw/s837/coconut+tart+-+blog-1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="837" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJe4oy7FlmfONCVNv59HWXRxNzllJSmBkj6qfjtH06kfZu30-4tOxXKT1NVIFcDgKW_fuPw3uF4xq5t_KVu5Wl7V3W4jcwOXnsW1_torYqV3nowIDaAL0HaXfpCGqvt_8AVGLhe-X4dw/s16000/coconut+tart+-+blog-1.jpg" /></a></div><br /><p></p><p><i>coconut tart </i></p><div><span style="color: #444444;">150g caster sugar</span></div><div><span style="color: #444444;">60g desiccated coconut</span></div><div><span style="color: #444444;">70g ground almonds</span></div><div><span style="color: #444444;">50g plain flour</span></div><div><span style="color: #444444;">1tsp baking powder</span></div><div><span style="color: #444444;">pinch salt</span></div><div><span style="color: #444444;">150g butter, soft at room temperature</span></div><div><span style="color: #444444;">3 large eggs, 150g shelled</span></div><div><span style="color: #444444;">1/2 tsp coconut extract</span></div><div><span style="color: #444444;">125g Bonne Maman Mango-Peach Conserve</span></div><div><span style="color: #444444;">tart shell, recipe below</span></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;">• preheat oven to 170ºC, 150ºC fan</span></div><div><span style="color: #444444;">• add the caster sugar, desiccated coconut, ground almonds, flour, baking powder and salt to a food processor fitted with the blade and pulse a few times to combine. Add the butter, eggs and coconut extract and blitz until smooth, 20-30 seconds</span></div><div><span style="color: #444444;">• spread the jam over the base of the tart shell, pour the batter over the jam and level with the back of a spoon</span></div><div><span style="color: #444444;">• bake for 45 minutes until puffed and golden, and the centre of the tart feels firm when pressed gently, remove from the oven and leave on a rack to cool</span></div><div><span style="color: #444444;">• serve warm or at room temperature with whipped coconut cream, whipped cream, ice cream or enjoy as is</span></div><div><span style="color: #444444;">• store in an airtight container for up to 4 days</span></div><div><span style="color: #444444;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjZgB5UJ48phGidHxtPXylSJB_NOkjUwi53M-LcmYWz-N2hTjYm0g8HJ0P3eHVg4V-ppSUxARkHPdCL3448-QXRZpt2UPkjS9CDXfQOycWV0x8qaoR8oSY30xQlxjXHnC2a1hUtQd24g/s837/coconut+tart+-+blog-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="837" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjZgB5UJ48phGidHxtPXylSJB_NOkjUwi53M-LcmYWz-N2hTjYm0g8HJ0P3eHVg4V-ppSUxARkHPdCL3448-QXRZpt2UPkjS9CDXfQOycWV0x8qaoR8oSY30xQlxjXHnC2a1hUtQd24g/s16000/coconut+tart+-+blog-2.jpg" /></a></div><br /><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;"><div><div class="separator" style="clear: both;"><i>tart shell</i></div></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;">190g plain flour</span></div><div><span style="color: #444444;">100g cold butter, cut into 1cm cubes</span></div><div><span style="color: #444444;">40g icing sugar</span></div><div><span style="color: #444444;">1 large egg yolk, reserve the white to use as a wash</span></div><div><span style="color: #444444;">1-2 tbsp cold water</span></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;">• have your tart pan handy, I use a 20cm by 4.5cm loose bottom tin</span></div><div><span style="color: #444444;">• tip the four and butter into the bowl of a food processor fitted with the blade, pulse until the mixture resembles large breadcrumbs, add the icing sugar and give it a quick pulse to combine</span></div><div><span style="color: #444444;">• use a fork to whisk together the egg yolk and 1 tablespoon of iced water, add to the food processor, pulse in long bursts until the mixture starts to clump, you may need to add the second tablespoon of water, perhaps more if your flour is particularly absorbent</span></div><div><span style="color: #444444;">• tip the clumpy mix onto your bench and use your hands to bring it together into a ball, flatten the ball into a disc, about 1cm thick, wrap in cling wrap and refrigerate for at least an hour</span></div><div><span style="color: #444444;">• remove the pastry from the fridge, let it sit on the bench for 10 minutes, then roll on a lightly floured bench to 3-4mm thick, turning as you go. Carefully place the pastry over the tin, ease into base and up the sides, be sure to gently press the</span><span style="color: #444444;"> into the join where the base meets the sides. Roll a rolling pin over the tart tin to trim the excess pastry, a slight bulge may appear in the pastry at the edge of the tin, gently press to flatten, then return the tart shell to the fridge for half an hour. K</span>eep the pastry off cuts, just in case, for repairs</div><div><span style="color: #444444;">• towards the end of the chilling time, preheat your oven to 180ºC (160ºC fan) and place a baking tray in the centre of the oven</span></div><div><span style="color: #444444;">• take a sheet of baking paper slightly larger than the tin, screw it into a ball and open it a few times to soften it, line the pastry case with the paper, and fill with pastry weights right up to the rim (I use a mix of dried lentils and beans). Place the tin in the oven on the hot tray and bake for 20 minutes, remove the paper and weights, use the reserved pasty to mend any holes or cracks that have appeared, gently prick the base all over with the tines of a fork, and return to the oven for 5 minutes, or until the base no longer looks wet. Whisk the reserved egg white and a teaspoon of water with a fork, use a pastry brush to paint the inside of the tart shell with the egg white wash. Return the tart shell to the oven for a final 10 minutes until golden. Remove from the oven and cool on a rack, when completely cold it is ready to fill<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhayhi0zZrty0S1nBmMIfy5_mNozO-gvioSgh0jhVlVq-m7vO1L3zLtzFxHkE4TRs4n1QrPZ9tY4_BcQsJ3VXI0axjh7J9j3qok8Eiqsm53imMubY8iTl1_ZAPPvXgKzkwU_X3FpV8fhg/s837/coconut+tart+-+blog-3.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="837" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhayhi0zZrty0S1nBmMIfy5_mNozO-gvioSgh0jhVlVq-m7vO1L3zLtzFxHkE4TRs4n1QrPZ9tY4_BcQsJ3VXI0axjh7J9j3qok8Eiqsm53imMubY8iTl1_ZAPPvXgKzkwU_X3FpV8fhg/s16000/coconut+tart+-+blog-3.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div></span></div>simmer and boylehttp://www.blogger.com/profile/13451971208033366773noreply@blogger.com2tag:blogger.com,1999:blog-1580351092356562697.post-61317083401747611342021-10-17T19:20:00.001+11:002021-11-27T14:54:07.114+11:00mango and passionfruit tiramisu<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqrwgq0tXIZ6VHWt1RR0iE6nL7XoJeHH-BgnTuWnnTEQMwqqr1pkPAuWpSSO3jAeVeqFh5OVbLTi4EfDZMpMQtIUxFI_rgEYOdfYQKB3PyLF9ZTJ2dRj1d4hNq8upffGGLy13URG7I2Q/s837/Mango+Tiramisu+HFM+blog-1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="837" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqrwgq0tXIZ6VHWt1RR0iE6nL7XoJeHH-BgnTuWnnTEQMwqqr1pkPAuWpSSO3jAeVeqFh5OVbLTi4EfDZMpMQtIUxFI_rgEYOdfYQKB3PyLF9ZTJ2dRj1d4hNq8upffGGLy13URG7I2Q/s16000/Mango+Tiramisu+HFM+blog-1.jpg" /></a></div><br /><br /><span style="color: #444444;"><br /></span><p></p><p><span style="color: #444444;">Tiramisu has so many things I love, the cloud of light, creamy mascarpone, alcohol soaked sponges, and that rich chocolate cocoa powder hit, but I find the coffee just too bitter. This fruit version is coffee and cocoa free, so sweeter than the original, and a fabulous make ahead dessert for a summer soirée. I had a big bag of "scruffy mangoes" so went a bit nuts with the mango roses, pretty, but completely unnecessary, just cut the extra mango into slices and have an extra half an hour to yourself. Square and rectangular dishes are traditional for tiramisu, and work really well with the savoiardi biscuits, but once they've been dunked the sponge fingers break really easily so any shaped dish will do, I'm always looking to use this beautiful glass dish, love seeing the layers. This is the latest in my series of recipes developed for <a href="http://harrisfarm.com.au" target="_blank">Harris Farm Markets</a>. Feels like summer already!</span></p><div style="text-align: left;"><i><span style="color: #444444;"><div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUCBe2_KVsIwldcqe0x8TlgqDiTxDUeqUI3QDy_hEytSWl1bwbKfN-nFUVhNM87yP_-czkxVt2eBNS6RcbD1ydOkrZ5aGREqFgBR62uiSvCyfJrIwCzF8axAFiFtdwzcs9oWOsYdFiA/s837/Mango+Tiramisu+HFM+blog-3.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="837" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUCBe2_KVsIwldcqe0x8TlgqDiTxDUeqUI3QDy_hEytSWl1bwbKfN-nFUVhNM87yP_-czkxVt2eBNS6RcbD1ydOkrZ5aGREqFgBR62uiSvCyfJrIwCzF8axAFiFtdwzcs9oWOsYdFiA/s16000/Mango+Tiramisu+HFM+blog-3.jpg" /></a></div><br /><span style="color: #444444;"><br /></span></i></div><div style="text-align: left;"><i><span style="color: #444444;"><br /></span></i></div>mango and passion fruit tiramisu</span></i></div><div style="text-align: left;"><span style="color: #444444; font-size: xx-small;"><i>serves 8</i></span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;">3 mangoes, plus 1 for decoration</span></div><div><span style="color: #444444;">10g caster sugar</span></div><div style="text-align: left;"><span style="color: #444444;">1 tbsp lemon juice</span></div><div style="text-align: left;"><span style="color: #444444;">1 egg, plus 2 egg yolks</span></div><div style="text-align: left;"><span style="color: #444444;">60g caster sugar</span></div><div style="text-align: left;"><span style="color: #444444;">50 ml triple sec</span></div><div style="text-align: left;"><span style="color: #444444;">250g mascarpone</span></div><div style="text-align: left;"><span style="color: #444444;">1 tsp vanilla paste</span></div><div style="text-align: left;"><span style="color: #444444;">150ml thickened cream</span></div><div style="text-align: left;"><span style="color: #444444;">100ml passion fruit juice, plus 2 passionfruit for decoration</span></div><div style="text-align: left;"><span style="color: #444444;">100ml triple sec</span></div><div style="text-align: left;"><span style="color: #444444;">200g savoiardi biscuits</span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;">• peel and slice the flesh of 3 mangoes, keep the fourth for decorating the finished tiramisu, place in a bowl, sprinkle the 10g caster sugar over the sliced mango, add the lemon juice and stir to combine. Set aside</span></div><div style="text-align: left;"><span style="color: #444444;">• find a heatproof bowl that fits snuggly over a saucepan, add an inch or so of water to the pan and bring to a simmer. Put the egg, yolks, sugar and alcohol in the heatproof bowl and whisk to combine. Turn the heat down so the water in the pan is just barely bubbling, then place the bowl over the pan and whisk, whisk, whisk! Keep whisking until the egg/sugar combo is thick and creamy and the sugar has dissolved, the mixture will feel hot and smooth to the touch. Set aside to cool.</span></div><div style="text-align: left;"><span style="color: #444444;">• in a clean bowl, whip the mascarpone and vanilla until smooth, add the cream and continue whipping to soft peaks, then using a whisk, gently fold through the cooled egg/sugar mixture. </span></div><div style="text-align: left;"><span style="color: #444444;">• combine the passion fruit juice and triple sec in a flat bottomed dish large enough to fit a savoiardi biscuit, dip the biscuits, one at a time, in the liquid and form a layer of on the base of your serving dish. Spread half the sliced mango over the biscuits, and top with half of the mascarpone mixture. Repeat with the remaining biscuits, mango, and mascarpone. Cover the dish with cling wrap and place in the fridge for at least 4 hours, the layers need to get to know each other, over night is even better.</span></div><div style="text-align: left;"><span style="color: #444444;">• when you are ready to serve, slice the remaining mango, use it and the additional passion fruit to decorate the tiramisu, and serve immediately.</span></div><div style="text-align: left;"><span style="color: #444444;">• cover leftovers and store in the fridge for up to 3 days</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7O_hM7Rzg2CdRnoeVcVmrHHSlFJiQRUcy9Kka5ltQC3JN-4R8goiv_Dy2CCZb2Ki7AZ4nYDHQcBqyOy8Jti0ax4G_zZq8BgmV6rYsNU26Dfk0GqOzTzl65CoZW6-PbBYKLcp4ANmlKg/s838/Mango+Tiramisu+HFM+blog-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7O_hM7Rzg2CdRnoeVcVmrHHSlFJiQRUcy9Kka5ltQC3JN-4R8goiv_Dy2CCZb2Ki7AZ4nYDHQcBqyOy8Jti0ax4G_zZq8BgmV6rYsNU26Dfk0GqOzTzl65CoZW6-PbBYKLcp4ANmlKg/s16000/Mango+Tiramisu+HFM+blog-2.jpg" /></a></div></div>simmer and boylehttp://www.blogger.com/profile/13451971208033366773noreply@blogger.com0tag:blogger.com,1999:blog-1580351092356562697.post-60796087599083856972021-10-15T20:38:00.002+11:002021-10-15T20:38:29.293+11:00cocoa, espresso and hazelnut whirls<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsPQxg5XmfNJI_do3f8-0D3tkmG9nv2MLCicvFoGij3nnBVNmoNwpREr26dM7QYPXwVYUiSuQwefhNuB_iMVjlA1rr0T5gb8scfaQhuns3ScRy1gPneESJVc0rocBHL_9jkZ7yKXGSJg/s838/cocoa+whirls+-+blog-1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsPQxg5XmfNJI_do3f8-0D3tkmG9nv2MLCicvFoGij3nnBVNmoNwpREr26dM7QYPXwVYUiSuQwefhNuB_iMVjlA1rr0T5gb8scfaQhuns3ScRy1gPneESJVc0rocBHL_9jkZ7yKXGSJg/s16000/cocoa+whirls+-+blog-1.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">These could be my favourite biscuits, big claim I know! Melt in the mouth buttery shortbread, with the fabulous flavour combination of hazelnut, coffee and cocoa. Winner winner...</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">On the subject of winning, there's a giveaway on my instagram account, click <a href="https://www.instagram.com/p/CVC0rVAP18f/" target="_blank">here</a> to find out how to win a beautiful <a href="https://www.karmme.com.au/collections/mini-clutch-new-design-with-wrist-strap" target="_blank">KARMME mini clutch</a>. Perfect for nights out, party season is fast approaching! In the meantime, bake these, they're wonderful.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i>cocoa, espresso and hazelnut whirls</i></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: xx-small;"><i>(makes 12 sandwich cookies)</i></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">100g unsalted butter, soft at room temperature</div><div class="separator" style="clear: both; text-align: left;">25g icing sugar</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp vanilla paste</div><div class="separator" style="clear: both; text-align: left;">95g plain flour</div><div class="separator" style="clear: both; text-align: left;">4g cocoa powder, approximately 1 1/2 teaspoons</div><div class="separator" style="clear: both; text-align: left;">1g espresso powder, a good pinch</div><div class="separator" style="clear: both; text-align: left;">15g cornflour</div><div class="separator" style="clear: both; text-align: left;">25g roasted hazelnuts, finely chopped</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">• preheat your oven to 180ºC (160ºC fan)</div><div class="separator" style="clear: both; text-align: left;">• in a stand mixer fitted with the paddle attachment, whip the butter and sugar until light and fluffy, add the vanilla and mix until combined</div><div class="separator" style="clear: both; text-align: left;">• sift together the remaining ingredients, then sift again over the butter and sugar, then beat on the slowest speed until smooth and streak free</div><div class="separator" style="clear: both; text-align: left;">• use a piping bag fitted with a star tip to pipe 24 swirls onto a lined baking tray, sprinkle half of the cookies with the chopped hazelnuts</div><div class="separator" style="clear: both; text-align: left;">• bake for 14 minutes, then cool on a rack </div><div class="separator" style="clear: both; text-align: left;">• when completely cool, use a piping bag fitted with a plain round tip to pipe a small mound of ganache on the flat side of the nutty cookies, gently sandwich together with the remaining cookies </div><div class="separator" style="clear: both; text-align: left;">• store cookies in an airtight container for up to 3 days, if it's particularly warm, pop the container in the fridge, the cookies will soften more quickly if refrigerated</div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8fSiefc3v4OcxOwR3AfN9QiVQqBlO5rjzfEZ2mpoq9eCtaZcKjkOJZqZoUAYeDMZOvFkJQ6pxfgEZwoHMV_etQSMqvybTUfhV3nKzJZQ0GQjrSsmYBtSlwOd_3_724os0dgj176W2fw/s670/cocoa+whirls+x2.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8fSiefc3v4OcxOwR3AfN9QiVQqBlO5rjzfEZ2mpoq9eCtaZcKjkOJZqZoUAYeDMZOvFkJQ6pxfgEZwoHMV_etQSMqvybTUfhV3nKzJZQ0GQjrSsmYBtSlwOd_3_724os0dgj176W2fw/s16000/cocoa+whirls+x2.png" /></a></div><br /></div><div class="separator" style="clear: both; text-align: left;"><i>white chocolate and hazelnut ganache</i></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">90g white chocolate</div><div class="separator" style="clear: both; text-align: left;">40g thickened cream</div><div class="separator" style="clear: both; text-align: left;">40g hazelnut butter</div><div class="separator" style="clear: both; text-align: left;">5g nutella</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">• put the white chocolate and cream in a microwave proof bowl, microwave on 60% power for 30 seconds, stir, return to the microwave for 10 second blasts if necessary, until the chocolate has melted</div><div class="separator" style="clear: both; text-align: left;">• add the hazelnut butter and nutella, stir until smooth, chill in the fridge until firm enough to pipe</div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_o_pdHsjPMdt8BWqQyE7SdE8H78E4Uc-eHrljEOxh7UQUA-VxslZyvSNIMb76t9FPRqMo3xPGjX6zwWHe1ygg1JiklHK66LgAFqKnzXxKQVmnAJxjJgjsbvIsQKeK6hpeHpbnWhQG1w/s670/karmme+x2.png" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="450" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_o_pdHsjPMdt8BWqQyE7SdE8H78E4Uc-eHrljEOxh7UQUA-VxslZyvSNIMb76t9FPRqMo3xPGjX6zwWHe1ygg1JiklHK66LgAFqKnzXxKQVmnAJxjJgjsbvIsQKeK6hpeHpbnWhQG1w/s16000/karmme+x2.png" /></a></div></div></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: left;"><br /></div></div>simmer and boylehttp://www.blogger.com/profile/13451971208033366773noreply@blogger.com0tag:blogger.com,1999:blog-1580351092356562697.post-70096305300381696062021-10-06T11:54:00.001+11:002021-10-06T11:54:17.882+11:00cherry and almond loaf<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlpx0WRhpysR8ZN_nWtdyIkCgT5zNCP1zFAB5EQXQIFDWVIYv4cLGL4Jkh815nCRYExT1eS7NVlKq5JZIf43Fvfvrp3Te9_mQ3xGN6LsSue_n6WilKbXDHM8RtA78HwdcfAhndji_cvw/s838/cherry+almond+loaf+-+blog-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="838" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlpx0WRhpysR8ZN_nWtdyIkCgT5zNCP1zFAB5EQXQIFDWVIYv4cLGL4Jkh815nCRYExT1eS7NVlKq5JZIf43Fvfvrp3Te9_mQ3xGN6LsSue_n6WilKbXDHM8RtA78HwdcfAhndji_cvw/s16000/cherry+almond+loaf+-+blog-2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="color: #444444;">Since I revisited the bakewell tart last month, I've been preoccupied with all things frangipane. This recipe is in essence, a bakewell in loaf form. It's studded with fat black cherries, from a can, don't judge they're perfect, and draped in sour cream and almond icing. It's giving me Christmas vibes. This style of icing is always going to be sweet, if it's not your thing, leave it off, but sprinkle the batter with the raw sliced almonds before you pop it in to bake, and once it's cooled, a dusting of icing sugar if you feel so inclined. This cake is super moist, it will travel well for a picnic, but is perfect at home with a cup of tea or coffee.</span><p></p><p><span style="color: #444444;">My loaf pan is long and narrow, 25cm x 7.5cm x 7.5cm, but any small to medium sized loaf pan will work, although you may need to adjust the cooking time. If your tin is larger, start to check if it's ready after 50 minutes, insert a skewer (or piece of uncooked spaghetti) into the centre of the cake, it will come out clean if the cake is baked. If the skewer is coated in wet cake mix, give it another 10 minutes and check again. If there are just a few damp crumbs sticking to your skewer, check in 5 minute increments until it's cooked. A smaller tin will take longer to cook your cake, but don't go too small, it shouldn't be more than 3/4 full with batter. I whipped this up in minutes in my <a href="https://www.magimix.com.au/food-processor/27-130-cs-5200xl.html#/27-colour-matt_chrome" target="_blank">magimix food processor</a>, I've been using it so much recently it's living on the bench, I'm campaigning for a butler's pantry...</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEnaX67GF1vDt5BQybDl-yznHEMGFSU1IuAGbbtvxb_dK3QyTBFtGaL3soHTh4pJFs_isdLYLriBHxoEQYJ95Zfb5vUEOXUPch9saNGph3lYsczTBB9CxxNu_cGyzSij5oo6C1L2dChA/s2048/bakewell+x2.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1306" data-original-width="2048" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEnaX67GF1vDt5BQybDl-yznHEMGFSU1IuAGbbtvxb_dK3QyTBFtGaL3soHTh4pJFs_isdLYLriBHxoEQYJ95Zfb5vUEOXUPch9saNGph3lYsczTBB9CxxNu_cGyzSij5oo6C1L2dChA/w640-h408/bakewell+x2.png" width="640" /></a></div><p></p><div class="separator" style="clear: both;"><i>cherry and almond loaf</i></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;">180g caster sugar</span></div><div><span style="color: #444444;">150g ground almonds</span></div><div><span style="color: #444444;">70g plain flour, plus an extra tablespoon to dust the cherries</span></div><div><span style="color: #444444;">1tsp baking powder</span></div><div><span style="color: #444444;">1/4tsp salt</span></div><div><span style="color: #444444;">180g butter, soft at room temperature, plus a little extra for greasing</span></div><div><span style="color: #444444;">3 jumbo eggs, 165g shelled</span></div><div><span style="color: #444444;">1/2 tsp almond extract</span></div><div><span style="color: #444444;">1 x 425g can stoneless black cherries</span></div><div><span style="color: #444444;">25g sliced almonds</span></div><div><span style="color: #444444;">almond and sour cream icing, recipe below</span></div><div><br /></div><div><span style="color: #444444;">• preheat oven to 170ºC, 150ºC fan</span></div><div><span style="color: #444444;">• drain the cherries in a sieve, then pat dry with kitchen paper, set aside</span></div><div><span style="color: #444444;">• tip the sliced almonds onto a lined baking tray, place in the oven for 10 minutes until fragrant and golden</span></div><div><span style="color: #444444;">• grease a loaf pan and line with baking paper, set aside</span></div><div><span style="color: #444444;">• add the caster sugar, ground almonds, flour, baking powder and salt to a food processor fitted with the blade and pulse a few times to combine. Add the butter, eggs and almond extract and blitz until smooth, 20-30 seconds</span></div><div><span style="color: #444444;">• toss the cherries in the extra flour to lightly coat</span></div><div><span style="color: #444444;">• remove the blade from the processor, and use a spatula to fold half of the cherries through the batter</span></div><div><span style="color: #444444;">• pour into the loaf pan, and gently press the remaining cherries into the batter</span></div><div><span style="color: #444444;">• bake for 60-65 minutes until puffed and golden, and a skewer inserted into the centre of the cake comes out clean, remove from the oven and leave on a rack to cool</span></div><div><span style="color: #444444;">• when completely cool, drizzle the icing over the loaf, and sprinkle with the flaked almonds </span></div><div><span style="color: #444444;">• store in an airtight container for up to 3 days</span></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisrCiIjjmxQFQHq3SEZcx7jvbXvX7R51zMkTlqSiJ7jRthyLi4SygoCraB8j13MM5e0QyOxgGGPWCMKtu8RcV2vxbvWG6EZ5FdnFL_wgHdrl6nT9_mGTuS3VSXj4cJnKhe1E1KtLX8hg/s837/cherry+almond+loaf+-+blog-4.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="837" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisrCiIjjmxQFQHq3SEZcx7jvbXvX7R51zMkTlqSiJ7jRthyLi4SygoCraB8j13MM5e0QyOxgGGPWCMKtu8RcV2vxbvWG6EZ5FdnFL_wgHdrl6nT9_mGTuS3VSXj4cJnKhe1E1KtLX8hg/s16000/cherry+almond+loaf+-+blog-4.jpg" /></a></div><span style="color: #444444;"><i><br /></i></span><p></p><p><span style="color: #444444;"><i>sour cream and almond icing</i></span></p><div style="text-align: left;">100g icing mixture</div><div style="text-align: left;">2 tbsp sour cream</div><div style="text-align: left;">1 tsp warm water</div><div style="text-align: left;">couple of drops of almond extract</div><div style="text-align: left;"><br /></div><div style="text-align: left;">• mix the sour cream, warm water and almond extract together until smooth</div><div style="text-align: left;">• sift the icing mixture into a small bowl, make a well in the centre and add 3/4 the sour cream and almond mixture, stir, gently at first, until combined and lump free. The icing will be quite thick, so it can hug your cake, add the extra liquid if required then use right away, before it starts to set.</div><div style="text-align: left;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTV_t7vT_18ODTCiEYZjFSW5q7bC5skrRprAzIamcfjyWuZegTQzhgiAXKeFwCsNWsoMt_G5VyIQv7nCdy6UVAq0u-47co1deiWmIEkeLPDU8ypveMkbi64HqJU8TTmNgIGO81vUjggQ/s837/cherry+almond+loaf+-+blog-3.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="837" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTV_t7vT_18ODTCiEYZjFSW5q7bC5skrRprAzIamcfjyWuZegTQzhgiAXKeFwCsNWsoMt_G5VyIQv7nCdy6UVAq0u-47co1deiWmIEkeLPDU8ypveMkbi64HqJU8TTmNgIGO81vUjggQ/s16000/cherry+almond+loaf+-+blog-3.jpg" /></a></div></div><br /><p><br /></p><br /><br /><br />simmer and boylehttp://www.blogger.com/profile/13451971208033366773noreply@blogger.com0tag:blogger.com,1999:blog-1580351092356562697.post-68322314407396709092021-09-10T19:43:00.003+10:002021-09-10T19:49:56.482+10:00passion fruit and coconut delicious pudding<p></p><div class="separator" style="clear: both; text-align: center;"><span style="clear: left; color: #444444; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="831" data-original-width="665" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjLNfPmLoYkVJemOl4sJcM40RNcsn0A4XgZzWJpJVAC4o1ft8Y2TY5QevvtkG209gVmr9KNolhYxR6y8sOkJqthDR4p-w-zVE2fj5VBAA2-LahC3zleL_sFtVkumDbc6W4UC2jFIdp1g/s16000/passionfruit+delicious+pudding+blog-1.jpg" /></span></div><span style="color: #444444;"><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div></span><div class="separator" style="clear: both; text-align: center;"><span style="color: #444444; text-align: left;">If you're familiar with the classic lemon delicious pudding, you know where I'm going with this, a raft of fluffy sponge floating in a tangy sauce that's a kind of custard/curd hybrid. The winter flush of passion fruit are still fabulous, even as we head into an unseasonably balmy weekend, and this pudding is literally sunshine in a bowl.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #444444;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444;">A neat trick for juicing your passion fruit, scoop the flesh into a food processor, give it a quick blitz, then push it through a sieve. The pudding is baked in a water bath so it's super tender, leftovers are still good reheated, the sponge will absorb the sauce, becoming more mousse like over time. If coconut is not your jam, just sub it for extra milk.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #444444;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="clear: left; color: #444444; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="831" data-original-width="665" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9RwPXfOiMuLz4KpAR3IYfBvnjqmJADvxEszGiSFrAsLyQj1pszDQpJNZJyRd24uzwgi5mRUj6BeK_GH_GnSrTg4HGqv5N-oq_xWuYLY9FPji9nK15BvwuVCQOmA-rWTeo_N7CBw1pIw/s16000/passionfruit+delicious+pudding+blog-2.jpg" /></span></div><span style="color: #444444;"><br /></span><div class="separator" style="clear: both; text-align: left;"><i><span style="color: #444444;">passion fruit delicious pudding</span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="color: #444444; font-size: xx-small;">serves 8</span></i></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444;">80g butter, at room temperature, plus extra for greasing</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444;">320g caster sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444;">100ml passion fruit juice, from approximately 6-8 passion fruit</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444;">35ml freshly squeezed lime juice</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444;">4 jumbo eggs, separated (150g whites, 70g yolks)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444;">70g self-raising flour</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444;">270ml can light coconut milk</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444;">230ml milk</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444;">icing sugar, for dusting</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444;">cream and/or ice cream to serve</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444;">• preheat your oven to 180ºC (160ºC fan)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444;">• fill a kettle with water, set aside</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444;">• grease a 1.5 litre baking dish, place it inside a larger baking dish or roasting tray, set aside</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444;">• in the bowl of a stand mixer fitted with the paddle, a hand held mixer will work well too, beat the butter and sugar on medium speed until well combined and the colour has lightened</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444;">• add the egg yolks one at a time, beating well after each, scraping the bowl with a spatula as you go</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444;">• add the flour, mix until just combined, then with the mixer on low, slowly add the milk and coconut milk, finally stir through the passion fruit juice and lime, put the kettle on to boil</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444;">• in a clean bowl, whisk the egg whites to firm peaks, tip them onto the batter and gently fold through using a whisk or large metal spoon</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444;">• pour the batter into the baking dish, add the boiling water to the roasting pan, you want it to come half way up the side of your baking dish, carefully transfer to the oven, bake for 40-45 minutes until puffed and golden</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444;">• leave to cool for 5 minutes, dust with icing sugar and serve immediately with your choice of pouring cream, whipped cream (yes please!) or ice cream</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444;">• leftovers are good for 3 days, store covered in the fridge, and reheat to serve</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="clear: left; color: #444444; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="831" data-original-width="665" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1KCeHnSc_kIdyl1eUCfEdDXRBI-gnctX5TeFlsHifK9PIpPzUitrl6wB9jKZ9SJwaH0o3eE3rydZzXHKjuUn1qo5EnekEaoHbqijyk8jPblqF5dG3-sxtvOPn0rYyB0Q_TVl_k-vbbA/s16000/passionfruit+delicious+pudding+blog-5.jpg" /></span></div><span style="color: #444444;"><br />This recipe is one of a series I'm developing with <a href="https://www.harrisfarm.com.au/">Harris Farm Markets</a> a fabulous family owned and run fruit, vegetable and grocery business here in Australia, their stores are a treasure trove of beautiful produce!</span><p></p>simmer and boylehttp://www.blogger.com/profile/13451971208033366773noreply@blogger.com0tag:blogger.com,1999:blog-1580351092356562697.post-38007270098622657122021-09-02T23:22:00.002+10:002021-10-11T12:24:41.059+11:00bakewell tart<p><span style="color: #444444;">I love Bakewell tart, in all its forms, and not just from a nostalgic childhood attachment. There are </span><span style="color: #444444;">large tarts, mini tarts, slices, layer cakes, it can be plain or iced,</span><span style="color: #444444;"> made with any flavour of jam, even fruit mince at Christmas, just please, no candied peel. This version is a modest 20cm tart, baked in a 4.5cm deep loose based cake tin, but any tart or pie tin of similar dimensions will work well. There's a little flour and baking powder in the recipe, it's not traditional, but I love the lightness and lift it adds. Raspberry or cherry jam are my favourites, I used the ends of a jar of raspberry here, maybe about 2 tablespoons, don't be like me, use the recommended 4, you want a good jammy layer for flavour and sweetness. </span><span style="color: #444444;">The tart was made in my <a href="https://www.magimix.com.au/food-processor/462-296-5200xl-premium.html#/27-colour-matt_chrome" target="_blank">Magimix</a> food processor, it comes together so quickly, with minimum washing up!</span></p><p><span style="color: #444444;">As always I use jumbo eggs, they weigh about 55g without the shell, if you have smaller eggs it's a good idea to weigh them to get the same amount. If you need to add a partial egg, beat it first then carefully add to reach the desired weight. I wouldn't worry too much about the weight of the yolk in the pastry, you'll likely need slightly more water if your egg yolk is smaller, the end result maybe slightly firmer, but so many things influence the pastry it's not worth worrying about.</span></p><p><span style="color: #444444;">For something sweeter, and my youngest's "preferred" bakewell, try John Whaite's <a href="https://www.instagram.com/p/B_CROgeBq7i/?hl=en" target="_blank">bakewell slice</a>, it's a winner.</span></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVEotUC_Z9Ln24g5OVT5iwB6c6HH5ZmHJtK_IcYHv9IRrwSaPRSAiLXwjBmrDpJWuexd3St_n7Dr_GKrYTZMkF_vGPo1-HzBYFEYDEJryCCtTqG6HkFkQVYDYuHnY11v3YGllnfZHLWA/s831/bakewell+slices+blog-1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="831" data-original-width="665" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVEotUC_Z9Ln24g5OVT5iwB6c6HH5ZmHJtK_IcYHv9IRrwSaPRSAiLXwjBmrDpJWuexd3St_n7Dr_GKrYTZMkF_vGPo1-HzBYFEYDEJryCCtTqG6HkFkQVYDYuHnY11v3YGllnfZHLWA/s16000/bakewell+slices+blog-1.jpg" /></a></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i>bakewell tart</i></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;">180g caster sugar</span></div><div style="text-align: left;"><span style="color: #444444;">180g ground almonds</span></div><div style="text-align: left;"><span style="color: #444444;">40g plain flour</span></div><div style="text-align: left;"><span style="color: #444444;">1tsp baking powder</span></div><div style="text-align: left;"><span style="color: #444444;">1/4tsp salt</span></div><div style="text-align: left;"><span style="color: #444444;">180g butter, soft at room temperature</span></div><div style="text-align: left;"><span style="color: #444444;">3 jumbo eggs, 165g shelled</span></div><div style="text-align: left;"><span style="color: #444444;">1/2 tsp almond extract</span></div><div style="text-align: left;"><span style="color: #444444;">25g sliced almonds</span></div><div style="text-align: left;"><span style="color: #444444;">4 tbsp raspberry jam</span></div><div style="text-align: left;"><span style="color: #444444;">tart shell, recipe below</span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;">• preheat oven to 180ºC, 160ºC fan</span></div><div style="text-align: left;"><span style="color: #444444;">• add the caster sugar, ground almonds, flour, baking powder and salt to a food processor fitted with the blade and pulse a few times to combine. Add the butter, eggs and almond extract and blitz, on medium if your processor has a speed setting, until smooth, 20-30 seconds</span></div><div style="text-align: left;"><span style="color: #444444;">• spread the jam over the base of the tart shell, pour the batter over the jam and level with the back of a spoon, sprinkle the flaked almonds over the top</span></div><div style="text-align: left;"><span style="color: #444444;">• bake for 35-40 minutes until puffed and golden, and the centre of the tart feels firm when pressed gently, remove from the oven and leave on a rack to cool</span></div><div style="text-align: left;"><span style="color: #444444;">• serve warm or at room temperature with whipped cream, ice cream or just as is</span></div><div style="text-align: left;"><span style="color: #444444;">• store in an airtight container for up to 4 days</span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixUZnVXpz1O50xhKcxysIqDqZjLvMHgrYtt74gV3-I0K8-qPRi_V-mb1Ngmj95ydd9lod5vKzYriUtDg3woMkIwdO4k1I6cO_ShzfLOH3qBbzW44LkbJ8q-ODatnqLwFjAkCBLP_rXig/s830/bakewell+slice+blog-1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="830" data-original-width="664" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixUZnVXpz1O50xhKcxysIqDqZjLvMHgrYtt74gV3-I0K8-qPRi_V-mb1Ngmj95ydd9lod5vKzYriUtDg3woMkIwdO4k1I6cO_ShzfLOH3qBbzW44LkbJ8q-ODatnqLwFjAkCBLP_rXig/s16000/bakewell+slice+blog-1.jpg" /></a></div><br /><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: left;"><i style="color: #444444;"><br /></i></div><div class="separator" style="clear: both; text-align: left;"><i style="color: #444444;">tart shell</i></div></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;">220g plain flour</span></div><div style="text-align: left;"><span style="color: #444444;">120g cold butter, cut into 1cm cubes</span></div><div style="text-align: left;"><span style="color: #444444;">50g icing sugar</span></div><div style="text-align: left;"><span style="color: #444444;">1 egg yolk, I use a jumbo, reserve the white to use as a wash</span></div><div style="text-align: left;"><span style="color: #444444;">2 tbsp cold water</span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;">• have your tart pan handy, I use a 20cm by 4.5cm loose bottom tin</span></div><div style="text-align: left;"><span style="color: #444444;">• tip the four and butter into the bowl of a food processor fitted with the blade, pulse until the mixture resembles large breadcrumbs, add the icing sugar and give it a quick pulse to combine</span></div><div style="text-align: left;"><span style="color: #444444;">• add the egg yolk and 1 tablespoon of iced water, pulse in long bursts until the mixture starts to clump, you may need to add the second tablespoon of water, perhaps more if your flour is particularly absorbent</span></div><div style="text-align: left;"><span style="color: #444444;">• tip the clumpy mix onto your bench and use your hands to bring it together into a ball, flatten the ball into a disc, about 1cm thick, wrap in cling wrap and refrigerate for at least an hour</span></div><div style="text-align: left;"><span style="color: #444444;">• remove the pastry from the fridge, let is sit on the bench for 10 minutes, then roll on a lightly floured bench to 3-4mm thick, turning as you go. Carefully place the pastry over the tin, ease into base and up the sides, be sure to gently press the</span><span style="color: #444444;"> into the join where the base meets the sides. Roll a rolling pin over the tart tin to trim the excess pastry, a slight bulge may appear in the pastry at the edge of the tin, gently press to flatten, then return the tart shell to the fridge for half an hour. You will have pastry left over, keep a walnut sized piece, just in case for repairs, form the rest into a disc, wrap in cling wrap and stash in the freezer for a future pastry adventure, it will keep for a month.</span></div><div style="text-align: left;"><span style="color: #444444;">• towards the end of the chilling time, preheat your oven to 180ºC (160ºC fan) and place a baking tray in the centre of the oven</span></div><div style="text-align: left;"><span style="color: #444444;">• take a sheet of baking paper slightly larger than the tin, screw it into a ball and open it a few times to soften it, line the pastry case with the paper, and fill with pastry weights right up to the rim (I use a mix of dried lentils and beans). Place the tin in the oven on the hot tray and bake for 20 minutes, remove the paper and weights, use the reserved pasty to mend any holes or cracks that have appeared, gently prick the base all over with the tines of a fork, and return to the oven for 5 minutes, or until the base no longer looks wet. Whisk the reserved egg white and a teaspoon of water with a fork, use a pastry brush to paint the inside of the tart shell with the egg white wash. Return the tart shell to the oven for a final 10 minutes until golden. Remove from the oven and cool on a rack, when completely cold it is ready to fill.<div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfnTQc-AvFgfoPjpT_9tMA4KjtqJMV8369dvYMOMub-04CI0IXq2tzTaHx2RbT0ckCDTnGynUPIlCvVa78J5HPQxlktHcjuMYT_WCV-brGPRKqdKr6c8MgC-v17-Wq6w0NvGCgBkG7tg/s831/bakewell+blog-1.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="831" data-original-width="665" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfnTQc-AvFgfoPjpT_9tMA4KjtqJMV8369dvYMOMub-04CI0IXq2tzTaHx2RbT0ckCDTnGynUPIlCvVa78J5HPQxlktHcjuMYT_WCV-brGPRKqdKr6c8MgC-v17-Wq6w0NvGCgBkG7tg/s16000/bakewell+blog-1.jpg" /></a></div><br /><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><p><br /></p>simmer and boylehttp://www.blogger.com/profile/13451971208033366773noreply@blogger.com0tag:blogger.com,1999:blog-1580351092356562697.post-20692340317004091322021-08-16T19:37:00.002+10:002021-08-17T18:45:10.625+10:00vanilla Viennese whirls<div style="text-align: left;"><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYrr-sVgt5D3eu2tsQ7kQltMbUhUoLLnSookvMRXzpHHMbLicVNyKgPjEYH6BKNgGcxOkd0OvTwriaXYr6Vduerr1Lj9wv5KqaCxr44D-Cz1c15Nby8y80Ao3qqSpXzSDTIcvSWLvVsg/s825/vanilla+whirls+blog-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="660" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYrr-sVgt5D3eu2tsQ7kQltMbUhUoLLnSookvMRXzpHHMbLicVNyKgPjEYH6BKNgGcxOkd0OvTwriaXYr6Vduerr1Lj9wv5KqaCxr44D-Cz1c15Nby8y80Ao3qqSpXzSDTIcvSWLvVsg/s16000/vanilla+whirls+blog-2.jpg" /></a></div><br /><span style="color: #444444;"><br /></span></i></div><div style="text-align: left;"><i><span style="color: #444444;">Vanilla Viennese Whirls</span></i></div><div style="text-align: left;"><i><span style="color: #444444; font-size: xx-small;">(makes 12 sandwich cookies)</span></i></div><div style="text-align: left;"><i><span style="color: #444444; font-size: xx-small;"><br /></span></i></div><div style="text-align: left;"><span style="color: #444444;">These little biscuits combine some of my favourite things, buttery melt in the mouth vanilla shortbread, a gently sweet whipped white chocolate and vanilla ganache, and tart fresh raspberries. They're not overly sweet, most of the sweetness coming from the white chocolate, and even that is tempered by the freshness of the berries; if you'd prefer something sweeter, replace the raspberries with your favourite jam or curd. For anyone feeling a little bit extra, dip the finished cookie sandwich in melted chocolate, and if you can, wait for them to set...</span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7pQTYA81o22myWE1bZFf2IEpW-nMZuTruZV99TzHUwvVbyo3Rjm162SQLUMlodKQjU1OKVQmCDixsZrFFRiTFLGy46N9zulabZhwwM4RXqnavU2-y3cLirxWjNaz388MqtsuRDy-PA/s825/vanilla+whirls+blog-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="660" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7pQTYA81o22myWE1bZFf2IEpW-nMZuTruZV99TzHUwvVbyo3Rjm162SQLUMlodKQjU1OKVQmCDixsZrFFRiTFLGy46N9zulabZhwwM4RXqnavU2-y3cLirxWjNaz388MqtsuRDy-PA/s16000/vanilla+whirls+blog-1.jpg" /></a></div><i style="color: #444444;"><div style="text-align: left;"><i style="color: #444444;"><br /></i></div>cookies</i></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;">100g butter</span></div><div style="text-align: left;"><span style="color: #444444;">25g icing sugar</span></div><div style="text-align: left;"><span style="color: #444444;">1 tsp Queen organic vanilla paste</span></div><div style="text-align: left;"><span style="color: #444444;">100g plain flour</span></div><div style="text-align: left;"><span style="color: #444444;">15g cornflour</span></div><div style="text-align: left;"><span style="color: #444444;">12 raspberries, cut in half</span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;">• preheat your oven to 180ºC, 160ºC fan</span></div><div style="text-align: left;"><span style="color: #444444;">• line an oven tray with baking paper</span></div><div style="text-align: left;"><span style="color: #444444;">• place the butter in the bowl of a stand mixer, a hand held mixer also works well, beat the butter with a spatula to ensure it is soft then sift the icing sugar over the top. Use the whisk attachment to whip the butter and sugar until pale and fluffy, add the vanilla, mix to combine</span></div><div style="text-align: left;"><span style="color: #444444;">• sift the flour and cornflour over the butter mixture, mix gently until well combined</span></div><div style="text-align: left;"><span style="color: #444444;">• spoon the mixture into a piping bag fitted with a medium star tip, and pipe 24 swirls onto the baking paper lined tray, allow a couple of centimetres between each swirl</span></div><div style="text-align: left;"><span style="color: #444444;">• bake in the centre of your oven for 12-14 minutes, the biscuits will be just barely golden around the edges</span></div><div style="text-align: left;"><span style="color: #444444;">• cool on a wire rack, when completely cold, pair 2 like sized cookies, pipe a swirl of ganache the flat side of a cookie, top with a raspberry half, then gently press its matching pair on top</span></div><div style="text-align: left;"><span style="color: #444444;">• cookies are best eaten on the day they are made, store any left over in an airtight container in the fridge for up to 5 days, bring to room temperature to eat.</span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIfwqwo_bYalB4YpNfw1EqIa-hLjzpfq1X5l7bIf2YOUu0V6sVTr-DSpJ-8-Ep6Ada5kAxYv-vzr-HDHuk8st9rV8IP1gMNZbFPYTlPc0fG_PoGubUJNh_O26B28KTHSXyoxNPHRXiQA/s670/whirls+trip.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="304" data-original-width="670" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIfwqwo_bYalB4YpNfw1EqIa-hLjzpfq1X5l7bIf2YOUu0V6sVTr-DSpJ-8-Ep6Ada5kAxYv-vzr-HDHuk8st9rV8IP1gMNZbFPYTlPc0fG_PoGubUJNh_O26B28KTHSXyoxNPHRXiQA/s16000/whirls+trip.png" /></a></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><i style="color: #444444;">whipped ganache filling</i></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;">100g white chocolate</span></div><div style="text-align: left;"><span style="color: #444444;">35ml thickened cream</span></div><div style="text-align: left;"><span style="color: #444444;">1 tsp Queen organic vanilla bean paste</span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;">• finely chop the white chocolate and place it in a non metal heatproof bowl with the cream</span></div><div style="text-align: left;"><span style="color: #444444;">• heat on full power in a microwave for 30 seconds, remove and stir, return to the microwave for 10 second blasts until the chocolate has melted and the ganache is smooth</span></div><div style="text-align: left;"><span style="color: #444444;">• cool to room temperature, then refrigerate until a stiff but spreadable consistency</span></div><div style="text-align: left;"><span style="color: #444444;">• add the vanilla then use an electric mixer to whip the ganache until fluffy and light</span></div><div style="text-align: left;"><span style="color: #444444;">• transfer the ganache to a piping bag fitted with a 5mm round tip and you are ready to fill your cookies</span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #444444;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmM88BhdceiOgbqtopIP71kdsHfzHAHrymFTvXTTAhdASxpXpO89V0X-WbJIyoayC5taXPUv4vJrgmRE99MNVpmUybPbKlDNF1ZVxFIamrOuVGRClnOL_iOu6lQhQpZQ17GX7mt81e9Q/s825/vanilla+whirls+blog-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="825" data-original-width="660" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmM88BhdceiOgbqtopIP71kdsHfzHAHrymFTvXTTAhdASxpXpO89V0X-WbJIyoayC5taXPUv4vJrgmRE99MNVpmUybPbKlDNF1ZVxFIamrOuVGRClnOL_iOu6lQhQpZQ17GX7mt81e9Q/s16000/vanilla+whirls+blog-3.jpg" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #444444;"><br /></span></div><span style="color: #444444;"><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="color: #444444;"><br /></span></div><span style="color: #444444;"><br /></span><br /><p></p>simmer and boylehttp://www.blogger.com/profile/13451971208033366773noreply@blogger.com0tag:blogger.com,1999:blog-1580351092356562697.post-34214341007541908782021-07-20T15:36:00.000+10:002021-07-20T15:36:03.373+10:00<p>Ginger Puffs with Eggnog Custard</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFN4-fko9kAQT2bQmXkcsn4oVS5xrNoYmVwPjmzPVQQcQwJ39sYgi9wHO8xElnYrRKsQdY_dm9ommliwoGBJN53MCZuBNoexDRcl0xhpFOa_IsHhTwi55eU08gH6fcWR4c__sQt0Obmw/s818/eggnog+puffs+blog-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="818" data-original-width="655" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFN4-fko9kAQT2bQmXkcsn4oVS5xrNoYmVwPjmzPVQQcQwJ39sYgi9wHO8xElnYrRKsQdY_dm9ommliwoGBJN53MCZuBNoexDRcl0xhpFOa_IsHhTwi55eU08gH6fcWR4c__sQt0Obmw/s16000/eggnog+puffs+blog-1.jpg" /></a></div><br /><p><span style="color: #444444;">As promised here are my festive puffs, sneaking in just in time for Christmas in July. I love these, sponge and cream with an eggnog custard and gingerbread spices. They are polarising in our house, and since we're still in lockdown, the testing sample sits at 2-2; although one of the negatives doesn't really like cake, just one very specific chocolate cake, so let's call it 2-1.</span></p><p><span style="color: #444444;">The recipe is pretty flexible, if you don't like cloves, sub for 1/4 tsp of ground nutmeg, or just leave it out all together; similarly the brandy can be swapped for your spirit of choice. I was so close to using Cointreau, orange pairs beautifully with ginger, but went with brandy for my inner eggnog purist. The whipped cream here is stabilised with gelatin, you could absolutely omit this step and simply use softly whipped cream, the puffs will be a little more delicate, and definitely messier to eat! </span></p><p><span style="color: #444444;">If you don't have patty pan tins, these can be baked on baking paper lined trays, just carefully drop dessert spoons of the mixture on the trays, allow 5 cm between each little mound. Bake as instructed below, leaving the puffs to cool on the trays before you remove them. Sponges baked on trays will have the flatter, more traditional powder puff shape. Let me know if you make them, hope you love them too!</span></p><div style="text-align: left;"><i style="color: #444444;">ginger powder puffs</i></div><div style="text-align: left;"><i style="color: #444444;"><span style="font-size: xx-small;">(makes 28 mini sponges, for 14 puffs)</span></i></div><div style="text-align: left;"><i style="color: #444444;"><span style="font-size: x-small;"><br /></span></i></div><div><span style="color: #444444;">45g plain flour</span></div><div><span style="color: #444444;">50g cornflour</span></div><div><span style="color: #444444;">5g cocoa powder (approximately 2 teaspoons)</span></div><div><span style="color: #444444;">1 1/2 tsp ground ginger</span></div><div><span style="color: #444444;">1/2 tsp ground cinnamon</span></div><div><span style="color: #444444;">pinch ground cloves</span></div><div><span style="color: #444444;">pinch salt</span></div><div><span style="color: #444444;">1/3 tsp bicarb soda</span></div><div><span style="color: #444444;">2 eggs, separated</span></div><div><span style="color: #444444;">1/3 tsp cream of tartar</span></div><div><span style="color: #444444;">120g caster sugar </span></div><div><span style="color: #444444;"><br /></span></div><div><i><span style="color: #444444;">filling</span></i></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;">eggnog custard, recipe below</span></div><div><span style="color: #444444;">250ml stabilised thickened cream, recipe below</span></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;">• heat oven to 190ºC fan</span></div><div><span style="color: #444444;">• grease and flour two 12 hole patty pan trays, and 4 cavities of a 3rd tray, set aside</span></div><div><span style="color: #444444;">• mix together the flour, cornflour, cocoa powder, ginger, cinnamon, cloves, salt and bicarb soda; sift twice then set aside</span></div><div><span style="color: #444444;">• whisk egg whites until foamy, add the cream of tartar, whisk to soft peaks; add the sugar a tablespoon at a time, whisk until the sugar has dissolved before adding the next spoon full, once all the sugar has been added, keep whisking until you have a thick, glossy meringue</span></div><div><span style="color: #444444;">• add the egg yolks one at a time, whisking until they are just combined</span></div><div><span style="color: #444444;">• sift the flour mix over the whipped eggs and sugar, gently fold through taking care not to over mix</span></div><div><span style="color: #444444;">• ease a dessert spoon full of batter into each cavity of the patty pan trays</span></div><div><span style="color: #444444;">• bake for 12 minutes, remove from the oven and immediately invert the patty pan trays, give the corner a tap on the bench to release the sponges, then place on a rack, domed side up, to cool</span></div><div><span style="color: #444444;">• pair like sized sponges, pipe the eggnog custard on the flat side of one sponge, top with </span><span style="color: #444444;">a heaped teaspoon of the stabilised whipped cream,</span><span style="color: #444444;"> then sandwich with the remaining sponge </span></div><div><span style="color: #444444;">• store puffs in an airtight container in the fridge for at least 3 hours, bring to room temperature to eat.</span></div><div><span style="color: #444444;">• puffs will keep in the fridge for 3 days, becoming increasingly softer, and messier to eat!</span></div><div><span style="color: #444444;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTfqlWUMCHBcipQpZu17I284ggHeMLoxhdy1A6xrKt9kVp76mhVQC13e_P5VRTvKx26FlVPB5rWcTK473YnSOxpqD5KQhsZy8QGU7gULeIRMRdW3BBtiRvKQN6fN9_JBYS3husiFj2bg/s819/eggnog+puffs+blog+-2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="819" data-original-width="655" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTfqlWUMCHBcipQpZu17I284ggHeMLoxhdy1A6xrKt9kVp76mhVQC13e_P5VRTvKx26FlVPB5rWcTK473YnSOxpqD5KQhsZy8QGU7gULeIRMRdW3BBtiRvKQN6fN9_JBYS3husiFj2bg/s16000/eggnog+puffs+blog+-2.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><i style="color: #444444;">eggnog custard</i></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;">170ml milk</span></div><div><span style="color: #444444;">2 egg yolks</span></div><div><span style="color: #444444;">40g caster sugar</span></div><div><span style="color: #444444;">15g cornflour</span></div><div><span style="color: #444444;">1 tsp vanilla paste</span></div><div><span style="color: #444444;">15g butter</span></div><div><span style="color: #444444;">30 ml brandy, or your choice of spirit, an orange liqueur would work well very with the spices</span></div><div><span style="color: #444444;">1tsp grated fresh nutmeg</span></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;">• in a small pan, over medium heat, bring the milk to just below boiling point, you'll see little lines form on the surface</span></div><div><span style="color: #444444;">• meanwhile whisk together the egg yolks, sugar, cornflour and vanilla; set the bowl on a damp cloth to stop it dancing around, gradually add the hot milk, whisking enthusiastically</span></div><div><span style="color: #444444;">• tip the custard back into the pan, and with the heat on low, whisk continuously. The custard will thicken quickly, once it starts to bubble, whisk for a further minute then take off the heat. Add the butter, whisking until smooth, then add the brandy, again whisking to combine</span></div><div><span style="color: #444444;">• push the custard through a sieve into a small bowl, press plastic wrap onto the surface of the custard, place in the fridge to cool</span></div><div><span style="color: #444444;">• when you are ready to fill the puffs, remove the custard from the fridge and give it a good whisk to smooth it out, add 1/4 of the stabilised cream, fold through using the whisk until combined, grate the fresh nutmeg over the top and stir through</span></div><div><span style="color: #444444;">• fit a piping bag with a 5mm open star tip, or similar, and fill with the eggnog custard</span></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;"><i>stabilised cream</i></span></div><div><br /></div><div><span style="color: #444444;">3g gelatin (approximately 1tsp)</span></div><div><span style="color: #444444;">20ml water </span></div><div><span style="color: #444444;">250ml thickened cream</span></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;">• place the water in a heatproof jug or small bowl, sprinkle the gelatin over the water, and set aside for 5 minutes to bloom</span></div><div><span style="color: #444444;">• fill a small pan with water to a depth of 5cm, bring to a simmer. Stand the jug in the simmering water until the gelatin mixture melts and becomes liquid, remove the jug and set aside</span></div><div><span style="color: #444444;">• whip the cream to soft peaks, check the gelatin, is should be liquid but not hot, if it is hot check again in a couple of minutes, you don't want it to set. As you whisk, pour the gelatin mixture into the cream, keep whisking to a medium peak, use straight away as it will start to set immediately</span></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><br /><br /></span></div><div><span style="color: #444444;"><br /></span></div><div><span style="color: #444444;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></span></div>simmer and boylehttp://www.blogger.com/profile/13451971208033366773noreply@blogger.com0tag:blogger.com,1999:blog-1580351092356562697.post-72969886118347796392021-03-26T18:55:00.004+11:002021-07-19T14:49:52.909+10:00Powder Puffs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilaluPIg_JT2meWKw102JGewnoQa5rjwskDW4Z8_6h4-0sikKur8dCKCXHgunmGorN0rR0CBhl15kXNY546tC3hr_nDizdIPAhFUt-cQBiYdd91nQ7-dtfZp57dCnqc-BgRspQaLXTg/s813/passionfruit+puffs+blog-1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" data-original-height="813" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilaluPIg_JT2meWKw102JGewnoQa5rjwskDW4Z8_6h4-0sikKur8dCKCXHgunmGorN0rR0CBhl15kXNY546tC3hr_nDizdIPAhFUt-cQBiYdd91nQ7-dtfZp57dCnqc-BgRspQaLXTg/s16000/passionfruit+puffs+blog-1.jpg" /></span></a></div><p><span style="color: #444444;">I'm not sure where my obsession with powder puffs came from, but it's in full swing. I thought maybe the memory of a recipe from the trusty <a href="https://www.stephaniealexander.com.au/books/the-cook%e2%80%99s-companion/" target="_blank">Cook's Companion</a>, </span><span style="color: #444444;">long since read, </span><span style="color: #444444;">but no, my copy is likely older than most reading this post, it doesn't have the extra chapters... They're a traditional bake, the domain of grandmothers, something you might find in a country town, should you be so lucky. </span></p><p><span style="color: #444444;">A powder puff is essentially sponge, coaxed from a spoon onto a tray and baked to cookie sized discs of fluffy perfection. Sandwiched with cream, and various jams or curds, they are left in the fridge for a few hours "to make friends" as the lovely Nat from <a href="https://www.beatrixbakes.com/" target="_blank">Beatrix Bakes</a> would say. Those hours in the fridge take the puffs from delightful, if slightly dry, sponge sandwiches, to the softest, beautifully moist, light little cakes, with deliciously squidgy middles, an unassuming cake cabinet hero!</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSGYwn4ENS8AZVC3ugPec-FnR-WER70PkeI1bKkz2Ud9j_UhVXDC9Grf0yJf48vVjCYUZ6hzJ5HzLEkCOKrbbEX8gLaK9zGE3GSEOrHCtH0JtWnKzbjvjqoKWtG9my2vsAAFyl3_sUHQ/s812/choc+blackberry+puffs+blog-1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" data-original-height="812" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSGYwn4ENS8AZVC3ugPec-FnR-WER70PkeI1bKkz2Ud9j_UhVXDC9Grf0yJf48vVjCYUZ6hzJ5HzLEkCOKrbbEX8gLaK9zGE3GSEOrHCtH0JtWnKzbjvjqoKWtG9my2vsAAFyl3_sUHQ/s16000/choc+blackberry+puffs+blog-1.jpg" /></span></a></div><span style="color: #444444;"><div><span style="color: #444444;"><br /></span></div>Putting my vintage tin collection to work, I bake my puffs in patty pan trays. Willow and Kande tins produce a gorgeous delicate crust, new nonstick pans give a slighter crisper, but perfectly acceptable exterior. The little domed sponges are thicker than the regular puffs so need longer in the fridge to achieve their melded magic, they'll hold their shape too, still good eating after a couple of days.</span><p></p><p><span style="color: #444444;">Puffs follow a simple formula, sponge + cream + something tasty, I've tried many combinations, and am yet to pick a favourite. Vanilla sponge, with cream and passionfruit curd; chocolate sponge with cream, nutella and blackberries; vanilla with black sesame seeds, coconut whipped cream and yuzu curd; chocolate with mascarpone whipped cream, nutella and raspberries; and most recently, vanilla with cream, strawberry jam and raspberries. My family could probably use a break. They'll be back though, I have something special in mind for Christmas in July...</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJejMelKemkdngv3ARPpdJkjj7Gi-C3hCVfcXhV57k-8HJbW2La_e8-thLWXdomMpvraG1rydLsOHuySVpGG9joYjbwqzX2RetGIlGNy3BPPV8PeosUM8Ac7gRWxYAyrp8cHRhz7dDgg/s2664/puffs+x3.png" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" data-original-height="1181" data-original-width="2664" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJejMelKemkdngv3ARPpdJkjj7Gi-C3hCVfcXhV57k-8HJbW2La_e8-thLWXdomMpvraG1rydLsOHuySVpGG9joYjbwqzX2RetGIlGNy3BPPV8PeosUM8Ac7gRWxYAyrp8cHRhz7dDgg/w640-h284/puffs+x3.png" width="640" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #444444;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="color: #444444;"><span style="text-align: left;">The recipe below is based on one from </span><a href="https://www.goodfood.com.au/recipes/powder-puffs-20111018-29wj5" style="text-align: left;" target="_blank">Stephanie Alexander's The Cook's Companion</a>, the 2014 revision. <span style="text-align: left;">It makes 28 sponge halves, for 14 puffs; I use 2 patty pan trays and bake the remaining 4 on a small baking tray. This allows the trays to be baked in one go, besides, who has the patience to wait for one of the patty pan trays to cool, wash it, dry it, re-grease..?</span></span></div><p></p><p><span style="color: #444444;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #444444;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFAYgrOZUiwXcl7ukYbVM1qXD0Ec9BTzMJz1bGUelaGOIqEO3JoMslKcBp2G_rJS4I-Ynj_xDsUzVIAuB037fnhr9YxLWSX36gofOeazhxl4NcTn7l-Dg8Oj3ufJs6HzhToTE6eIng2Q/s1792/puffs+process+3.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="798" data-original-width="1792" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFAYgrOZUiwXcl7ukYbVM1qXD0Ec9BTzMJz1bGUelaGOIqEO3JoMslKcBp2G_rJS4I-Ynj_xDsUzVIAuB037fnhr9YxLWSX36gofOeazhxl4NcTn7l-Dg8Oj3ufJs6HzhToTE6eIng2Q/w640-h284/puffs+process+3.png" width="640" /></a></span></div><p></p><p><span style="color: #444444;"><i>vanilla powder puffs</i></span></p><div style="text-align: left;"><span style="color: #444444;">50g plain flour</span></div><div style="text-align: left;"><span style="color: #444444;">50g cornflour</span></div><div style="text-align: left;"><span style="color: #444444;">pinch salt</span></div><div style="text-align: left;"><span style="color: #444444;">1/3 tsp bicarb soda</span></div><div style="text-align: left;"><span style="color: #444444;">2 eggs, separated</span></div><div style="text-align: left;"><span style="color: #444444;">1/3 tsp cream of tartar</span></div><div style="text-align: left;"><span style="color: #444444;">120g caster sugar </span></div><div style="text-align: left;"><span style="color: #444444;">1/2 tsp vanilla paste</span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><i><span style="color: #444444;">filling</span></i></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;">200ml thickened cream, whipped to soft peaks with </span><span style="color: #444444;">1/4 tsp vanilla paste</span></div><div style="text-align: left;"><span style="color: #444444;">100g passion fruit curd</span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;">• heat oven to 190ºC fan</span></div><div style="text-align: left;"><span style="color: #444444;">• grease and flour two 12 hole patty pan trays, set aside</span></div><div style="text-align: left;"><span style="color: #444444;">• mix together the flour, cornflour, salt and bicarb soda; sift twice then set aside</span></div><div style="text-align: left;"><span style="color: #444444;">• whisk egg whites until foamy, add the cream of tartar, whisk to soft peaks; add the sugar a tablespoon at a time, whisk until the sugar has dissolved before adding the next spoon full, once all the sugar has been added, keep whisking until you have a thick, glossy meringue</span></div><div style="text-align: left;"><span style="color: #444444;">• add the egg yolks one at a time, whisking until they are just combined, adding the vanilla with the last yolk</span></div><div style="text-align: left;"><span style="color: #444444;">• sift the flour mix over the whipped eggs and sugar, gently fold through taking care not to over mix</span></div><div style="text-align: left;"><span style="color: #444444;">• ease a dessert spoon full of batter into each cavity of the patty pan trays, spoon remaining mix directly onto the lined baking tray</span></div><div style="text-align: left;"><span style="color: #444444;">• bake for 12 minutes, remove from the oven and immediately invert the patty pan trays, give the corner a tap on the bench to release the sponges, then place on a rack, domed side up, to cool</span></div><div style="text-align: left;"><span style="color: #444444;">• leave the extra sponges on the baking tray to cool completely, then carefully remove</span></div><div style="text-align: left;"><span style="color: #444444;">• pair like sized sponges, spread a heaped teaspoon of whipped cream on the flat side of one sponge, add a teaspoon of passion fruit curd, then sandwich with the remaining sponge </span></div><div style="text-align: left;"><span style="color: #444444;">• store puffs in an airtight container in the fridge for at least 3 hours, bring to room temperature to eat.</span></div><div style="text-align: left;"><span style="color: #444444;">• puffs will keep in the fridge for 3 days, becoming increasingly softer, and messier to eat!</span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;"><i>for chocolate puffs</i>; substitute 15g of the cornflour for 15g of unsweetened cocoa powder and proceed as above.</span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHHTEdbZLzDf148tmPyqmb7jY9ijZX0EGfd0hiRa9dd-H01xEiY6XcRjwhtmmv6M9dGNIv_7W4Rg-UXi716T8ogTYWl5CliCzL-iIobiULqL0uHkW2bydRhRPzJUz2u2iATG0khISj_A/s813/vanilla+raspberry+puffs+flat+blog-1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" data-original-height="813" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHHTEdbZLzDf148tmPyqmb7jY9ijZX0EGfd0hiRa9dd-H01xEiY6XcRjwhtmmv6M9dGNIv_7W4Rg-UXi716T8ogTYWl5CliCzL-iIobiULqL0uHkW2bydRhRPzJUz2u2iATG0khISj_A/s16000/vanilla+raspberry+puffs+flat+blog-1.jpg" /></span></a></div><span style="color: #444444;"><br /></span><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><div style="text-align: left;"><span style="color: #444444;"><br /></span></div><p><span style="color: #444444;"> </span></p>simmer and boylehttp://www.blogger.com/profile/13451971208033366773noreply@blogger.com0tag:blogger.com,1999:blog-1580351092356562697.post-2105498841801474492020-03-16T20:31:00.002+11:002022-06-01T09:31:34.310+10:00coffee and walnut chiffon cake<div class="separator" style="clear: both; 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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUsGqv3Md2QzVKz65VXY5h-jhyphenhyphenMx3tg9N5n3An5Am4e-uz-A5AOQCMMyIrZ_TnNvRP1OpWsWlol_6ah9Az5Jby-pgiNaQOatE_JslZaepeNZVbJvuHtC2DaVgSnUOYsmO-3MaW9rgTA/s1600/coffee+chiffon+flowers+-+blog-3.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;"><img border="0" data-original-height="813" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUsGqv3Md2QzVKz65VXY5h-jhyphenhyphenMx3tg9N5n3An5Am4e-uz-A5AOQCMMyIrZ_TnNvRP1OpWsWlol_6ah9Az5Jby-pgiNaQOatE_JslZaepeNZVbJvuHtC2DaVgSnUOYsmO-3MaW9rgTA/s1600/coffee+chiffon+flowers+-+blog-3.jpg" /></span></a></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;">It's been such a long time since I posted, I've almost forgotten how, but I'm back with a much requested recipe, my coffee chiffon cake. It's no secret I love a chiffon, it's such an adaptable recipe, you can swap fruit juice for coffee, milk or just plain water and create wonderful flavour combinations. They're as enjoyable naked from the pan as they are blanketed in frosting with a drizzle of something something and a scattering of whatever. If it's your first time, start with the simple cake, enjoy its amazing texture, its subtle coffee flavour, and marvel at how quickly it disappears. If you have time on your hands, and aren't daunted by the extra dishes, go for the frosting with florals, or the coffee caramel and smoky, salty roasted nuts, I doubt you'll be disappointed.</span><br />
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;">Use your favourite coffee, black and cooled, sub plain flour for cake flour if need be, and if you can get your hands on it, applewood smoked salt is a delight.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUIAp-p5aHMl3qnMYMO6AdiYII4yjiqkpynBq3IQ52SBEINIHDki-W0HeGTLS9LWXF99wFYshLZxP3Y1YY9nAA4xdKMqLmSkUlX1_Fv4szlwrqfQJ5sUG9OuQWHIs_wC1ZWsroFwmA4w/s1600/coffee+chiffon+flowers+-+blog-1.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;"><img border="0" data-original-height="812" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUIAp-p5aHMl3qnMYMO6AdiYII4yjiqkpynBq3IQ52SBEINIHDki-W0HeGTLS9LWXF99wFYshLZxP3Y1YY9nAA4xdKMqLmSkUlX1_Fv4szlwrqfQJ5sUG9OuQWHIs_wC1ZWsroFwmA4w/s1600/coffee+chiffon+flowers+-+blog-1.jpg" /></span></a></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><i><span lang="EN-US"><u>Coffee Chiffon Cake</u></span></i><span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">6 large eggs, separated</span><span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">1 extra egg white</span><span lang="EN-US"><o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #444444; font-family: "times" , "times new roman" , serif;">225g plain cake flour</span></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">250g caster sugar</span><span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">50g extra caster sugar</span><span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">1tsp baking powder</span><span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">1/2tsp salt</span><span lang="EN-US"> </span></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">120ml canola oil, or similar</span><span lang="EN-US"><o:p></o:p></span></span><br />
<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">180ml cooled, black coffee</span></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">1 vanilla bean, seeds scraped</span><span lang="EN-US"><o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #444444; font-family: "times" , "times new roman" , serif;">1/2 tsp cream of tartar</span></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">• preheat your oven to 170ºC</span><span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">• combine the cake flour, baking powder and salt, sift into a large bowl (use a stand mixer, if you have one, with the paddle attachment) add the 250g caster sugar, mix to combine</span><span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">• make a well in the centre of the dry ingredients, add the coffee, egg yolks, oil and vanilla bean seeds, mix until smooth</span><span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">• in another large bowl whisk the egg whites until foamy, add the cream of tartar, mixing until you have soft peaks, then gradually add the additional 50g caster sugar, whisk until </span></span><span style="color: #444444; font-family: "times" , "times new roman" , serif;">the sugar has dissolved and </span><span style="color: #444444; font-family: "times" , "times new roman" , serif;">you have firm peaks</span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">• fold the egg whites into the batter a third at a time, taking care to reach the bottom of the bowl</span></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">• pour the batter into an ungreased, unlined angel food cake tin and bake for 55-60 minutes, the cake is cooked when it springs back if lightly pressed</span><span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">• remove the cake from the oven and immediately invert to cool, if your tin doesn't have "feet" rest the centre tube of the inverted cake on an upturned cup, and leave to cool</span><span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">• when completely cold, run a sharp knife around the inside and the centre section of the cake tin, remove the cake, still on the base of the tin, then run the knife between the bottom of the cake and the tin; invert the cake onto your serving plate</span><span lang="EN-US"><o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #444444; font-family: "times" , "times new roman" , serif;">• slice giant slabs of cake with a serrated knife and enjoy!<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #444444; font-family: "times" , "times new roman" , serif;">the cake will keep in an airtight container for 3 days at room temperature or up to a week in the fridge, tends to only last a couple of days in my house :)<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #444444; font-family: "times" , "times new roman" , serif;">for something a little more indulgent, frost the cake with vanilla Swiss meringue buttercream, drizzle with coffee caramel, and strew with walnuts lightly roasted with smoked salt...</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNIAPGfapkL9Q42fZnsXF_g1K1gfYIhd7HUF_f_Nh6gAjh_n8D2wv-lkBf-bGfJEGAiNRfG1hyphenhyphen-JzJKtvIpU6ry6k-AqV7E8fS1zah2i1HFkxVpJjaSxj-pFiE99sWo7-lk6LoDmXuzg/s1600/coffee+chiffon+flowers+-+blog-5.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;"><img border="0" data-original-height="813" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNIAPGfapkL9Q42fZnsXF_g1K1gfYIhd7HUF_f_Nh6gAjh_n8D2wv-lkBf-bGfJEGAiNRfG1hyphenhyphen-JzJKtvIpU6ry6k-AqV7E8fS1zah2i1HFkxVpJjaSxj-pFiE99sWo7-lk6LoDmXuzg/s1600/coffee+chiffon+flowers+-+blog-5.jpg" /></span></a></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US"><i><u>Swiss meringue buttercream</u></i></span><span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">3 large egg whites</span><span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">180g granulated sugar</span><span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">230g butter, at room temperature, cubed</span><span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">pinch salt</span><span lang="EN-US"><o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #444444; font-family: "times" , "times new roman" , serif;">1 vanilla bean, seeds scraped<o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">• </span><span lang="EN-US">combine the egg whites and sugar in the bowl of a stand mixer, place over a pan of simmering water </span></span><span style="color: #444444; font-family: "times" , "times new roman" , serif;">and whisk constantly until the temperature reaches 72ºC </span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">• </span><span lang="EN-US">return the bowl to the stand mixer and whisk on medium high until the mixtures cools, has doubled in size and forms stiff peaks (if you don't have a stand mixer, a hand held electric mixer will be fine, I wouldn't attempt by hand)</span></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">• </span><span lang="EN-US">change to the paddle attachment and add the butter a piece at a time, mixing to incorporate each piece, the mixture may look alarmingly curdled but keep mixing and it will magically come back together</span><span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span lang="EN-US">• </span><span lang="EN-US">once all the butter is incorporated add the salt and vanilla bean seeds, mixing on slow until combined</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpqM2xwqj3x5dTbxu0RBioa6xUhoRZVS8teIIwM46NIN3JVnUJ1A8Xh-uOCHR3Qv17dlT3SiEB3nLwx6x4uQss6N7LfBa7_hZYalrvdkjSOaDxGImGXwbWye3kXkSugactglfUr-Z7uw/s1600/coffee+chiffon+flowers+-+blog-6.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;"><img border="0" data-original-height="520" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpqM2xwqj3x5dTbxu0RBioa6xUhoRZVS8teIIwM46NIN3JVnUJ1A8Xh-uOCHR3Qv17dlT3SiEB3nLwx6x4uQss6N7LfBa7_hZYalrvdkjSOaDxGImGXwbWye3kXkSugactglfUr-Z7uw/s1600/coffee+chiffon+flowers+-+blog-6.jpg" /></span></a></div>
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<span lang="EN-US"><span style="color: #444444; font-family: "times" , "times new roman" , serif;"><i><u>Coffee caramel</u></i><o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #444444; font-family: "times" , "times new roman" , serif;">200g caster sugar<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #444444; font-family: "times" , "times new roman" , serif;">80g butter<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #444444; font-family: "times" , "times new roman" , serif;">120 ml thickened cream <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #444444; font-family: "times" , "times new roman" , serif;">1 shot of coffee, or 2 tsp instant coffee</span></span></div>
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<span lang="EN-US"><span style="color: #444444; font-family: "times" , "times new roman" , serif;">• add coffee to the cream and mix to combine, if you are using instant, first mix the coffee with 1 tbsp boiling water<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #444444; font-family: "times" , "times new roman" , serif;">• tip the sugar into a small/medium heavy based pan and heat on a medium to high setting, stirring every now and then, until the sugar starts to melt<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #444444; font-family: "times" , "times new roman" , serif;">• continue to cook, swirling the pan occasionally, until the sugar has melted, turned a lovely caramel colour and has started to smoke; things can be a bit tricky here, you want to cook the caramel enough to develop that deep toasted flavour that offsets the sweetness, but it's a very fine line, leave it too long and it will burn and become inedibly bitter...<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #444444; font-family: "times" , "times new roman" , serif;">• as soon as you are happy with the caramel, whisk in the butter, take care, it will bubble and spit <o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #444444; font-family: "times" , "times new roman" , serif;">• remove from the heat and whisk in the coffee cream, if your caramel has formed clumps, return to the heat and stir until smooth<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #444444; font-family: "times" , "times new roman" , serif;">• pour into a clean jar and leave to cool<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #444444; font-family: "times" , "times new roman" , serif;">• once cool, cover with the lid and store in the fridge, it will keep for 2 weeks</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB6NGBROwiuS9oHUmv_0MNtOxKf5RaE2Josa2Rs8Aapzg8wgLbH11Wn6_2B8A6JHl0P4GuKaDhIkOruD-q4G0Ncz3glTI0gMrWrnkCf56UAAlVJOAmXn-C2D9DqD2bDF1i70xxtAYoiw/s1600/coffee+chiffon+flowers+-+blog-4.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;"><img border="0" data-original-height="813" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB6NGBROwiuS9oHUmv_0MNtOxKf5RaE2Josa2Rs8Aapzg8wgLbH11Wn6_2B8A6JHl0P4GuKaDhIkOruD-q4G0Ncz3glTI0gMrWrnkCf56UAAlVJOAmXn-C2D9DqD2bDF1i70xxtAYoiw/s1600/coffee+chiffon+flowers+-+blog-4.jpg" /></span></a></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><i><u>Roasted walnuts with smoked salt</u></i></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;">150g walnut halves (pieces are fine)</span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;">1/2 tsp smoked sea salt falkes</span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;">• preheat oven to 170ºC</span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;">• spread the walnuts over a baking tray, sprinkle with salt, roast for 10 minutes</span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;">• leave to cool on the tray, store in an airtight container until ready to use</span></div>
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simmer and boylehttp://www.blogger.com/profile/13451971208033366773noreply@blogger.com0tag:blogger.com,1999:blog-1580351092356562697.post-19910909894545358352019-06-06T19:54:00.000+10:002019-06-20T09:56:00.988+10:00Scones<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjraTZ8eonEYPxIyw3GaLMIkcQRPqeg4iIyYHCRE0NMZ9XZiNZfcL-Npt5oR5Bm-hqbDxTZGNLnDFLeo-nLrJrpq74PYyxHl6h4Bl9CNeVHmsV722ISRhtxsYXBtdToKmeIuFu7ST33Qw/s1600/scones+-+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="813" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjraTZ8eonEYPxIyw3GaLMIkcQRPqeg4iIyYHCRE0NMZ9XZiNZfcL-Npt5oR5Bm-hqbDxTZGNLnDFLeo-nLrJrpq74PYyxHl6h4Bl9CNeVHmsV722ISRhtxsYXBtdToKmeIuFu7ST33Qw/s1600/scones+-+blog.jpg" /></a></div>
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Scones are on high rotation at our house, they're almost too easy to make. Everyone loves them, we have the usual debate about jam first versus cream, jam obviously, my husband disagrees, and the youngest kids are just weirdos, one cuts them vertically, and both opt for jam only!</div>
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I've adapted Delia Smith's <a href="https://www.deliaonline.com/recipes/occasions/mothers-day/mothers-day-afternoon-tea/plain-scones">plain scone recipe</a>, it's fabulous, mostly just changing the shape. Scone dough should be mixed and handled as little as possible, the more the dough is kneaded and rolled, the tougher and heavier the baked scone will be. Round scones are so pretty, and definitely the most photogenic, but cutting the scones into triangles allows you to mix the dough until it just holds together, and removes the need to re-roll off cuts, giving you 8 equally light fluffy scones. The sharp edges crisp up beautifully, contrasting wonderfully with the soft interior.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9hHSsq2OAxCZHImnb0sZRS1MKFwXjg6v9Xd7Wv4if1Pj8EQPYtkh2z9IPhj5VpK3pwWmK3qk8v-x6mlWNDPn1eDWhIDjNDayV09kvRcEvCoGUEgnWtZgNqIR8HGwKCmN4NAoJY0ERA/s1600/scone+dough+-+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="812" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9hHSsq2OAxCZHImnb0sZRS1MKFwXjg6v9Xd7Wv4if1Pj8EQPYtkh2z9IPhj5VpK3pwWmK3qk8v-x6mlWNDPn1eDWhIDjNDayV09kvRcEvCoGUEgnWtZgNqIR8HGwKCmN4NAoJY0ERA/s1600/scone+dough+-+blog.jpg" /></a><br />
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This recipe makes 8, it can be easily doubled, but only make as many as you'll eat that day; they're best eaten just barely warm from the oven, and are so easy to make you can always mix up another batch tomorrow..</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi17FlhqsuLNt1cPIZudU83W0wYBhLFCF67lF9ZSmQOKISGlrLXGTWyTkwINRT9uNJS3nRrUoeQnNKiHxs-hOzZyLBSlhHIvm5hWGDyQu8nhBC5pA-TH343Bx8b337CaUoxtT7mcsLpnw/s1600/scone+diptych.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1140" data-original-width="1600" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi17FlhqsuLNt1cPIZudU83W0wYBhLFCF67lF9ZSmQOKISGlrLXGTWyTkwINRT9uNJS3nRrUoeQnNKiHxs-hOzZyLBSlhHIvm5hWGDyQu8nhBC5pA-TH343Bx8b337CaUoxtT7mcsLpnw/s640/scone+diptych.png" width="640" /></a></div>
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Scones</div>
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300g self raising flour</div>
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55g spreadable butter (I use Lurpak)</div>
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30g caster sugar</div>
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pinch salt</div>
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145ml milk</div>
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extra flour for dusting</div>
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• position a shelf towards the top of your oven, and preheat to 220ºC fan (240ºC conventional), line a baking tray with baking paper</div>
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• tip the flour into a large bowl, gently rub the butter into the flour, then stir through the sugar and salt</div>
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• make a well in the flour mixture, and using a blunt knife, mix in the milk; knead gently until the dough just comes together</div>
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• tip the dough onto your lined tray, use your hands to form a disc 3cm tall; dust with the extra flour and cut the disc into 8 equally sized triangles, carefully separate the triangles moving them apart slightly</div>
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• pop the scones in the oven, immediately turn it down to 200ºC fan (220ºC conventional), and bake for 15 minutes</div>
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• cool the scones on a rack, serve ever so slightly warm from the oven with jam and cream; any leftovers can be stored in an airtight container for a day or so, but honestly, we knock over 8 in a heartbeat :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBl8Xp-iOVQ6pWyo0jwe0BANNSosSRQjtrM82vFPIs0V7VrqvHxxwbFbbk7v6oR5iAZEm_9D8Z4Y0m3Mmt6evqwPP11hwSaXkRz__dIkPI-NI4uzmMW7qlcAc5n9DD8CNY3axJyJpsag/s1600/scones+baked+-+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="812" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBl8Xp-iOVQ6pWyo0jwe0BANNSosSRQjtrM82vFPIs0V7VrqvHxxwbFbbk7v6oR5iAZEm_9D8Z4Y0m3Mmt6evqwPP11hwSaXkRz__dIkPI-NI4uzmMW7qlcAc5n9DD8CNY3axJyJpsag/s1600/scones+baked+-+blog.jpg" /></a></div>
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I don't have a photo of a scone with jam and cream, I totally forgot, but here's a close up, it's a bit dodgy, but you can see the dough is beautifully puffed and light.</div>
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<br />simmer and boylehttp://www.blogger.com/profile/13451971208033366773noreply@blogger.com0tag:blogger.com,1999:blog-1580351092356562697.post-42729325808671632892018-12-18T20:34:00.002+11:002023-04-04T12:34:54.490+10:00blackcurrant and star anise chiffon cake, with blackberry and lemon<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #444444;">Blackcurrant and aniseed; a flavour combination I've loved since I was a kid, dyeing </span><span style="color: #444444;">my teeth black with </span><span style="color: #444444;">inappropriately named lollies, and later as a teen, drinking questionable mixers with other unfortunate results! These days I generally use aniseed flavours in savoury dishes, star anise and Thai basil are two favourites, but it's Christmas and I'm feeling nostalgic, so blackcurrant and aniseed it is.</span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">Chiffon cakes are so versatile, experimenting with the liquid component and adding spices achieves all sorts of interesting flavours. I reduced the sugar, and added blackcurrant cordial and ground star anise to find the taste I was looking for; a fruity, lightly spiced sponge, amplified with a tangy blackcurrant compote. </span><span style="color: #444444;">It's not a flavour combination for everyone, if aniseed is really not your thing, just omit the star anise and add the finely grated zest of a lemon to the dry ingredients, the blackcurrant and lemon work beautifully together. Created for <a href="http://barkerspantry.com.au/">Barker's Pantry</a>.</span><br />
<span style="color: #444444;"><br /></span>
<span style="color: #444444;">This cake ain't for everybody, only the quirky people... 🎶</span><br />
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<span style="color: #666666; font-family: "times" , "times new roman" , serif;"><span style="color: #666666;"><i>blackcurrant and star anise chiffon cake</i></span></span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;"><i style="font-size: small;">preparation time 30 minutes, serves 16</i></span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;"><span style="font-size: x-small;"><i><br /></i></span></span><span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #666666; font-family: "times" , "times new roman" , serif;">6 jumbo eggs, separated</span></span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">1 extra egg white</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">225g plain cake flour (if you can't find cake flour substitute with regular plain flour)</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">220g caster sugar</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">50g extra caster sugar</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">1tsp baking powder</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">1/2 tsp salt</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">1/2 tsp ground star anise</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">100ml <a href="https://www.barkers.com.au/shop/fruit-syrups/squeezed-blackcurrants/">Barker's New Zealand blackcurrant cordial</a></span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">80ml water</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">120ml canola oil, or similar</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">1/2 tsp cream of tartar (not essential, but will stabilise the egg whites)</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">140g lemon curd, <a href="https://www.barkers.com.au/shop/jams/lemon-curd/">store bought is totally fine</a>!</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">mascarpone filling, recipe below</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">blackcurrant compote, recipe below </span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">1 punnet blackberries</span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="color: #666666;"><br /></span><span style="color: #666666;">•</span><span style="color: #666666;"> preheat your oven to 170ºC</span></span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">• combine the cake flour, baking powder, ground star anise and salt, sift into a the bowl of a stand mixer, if you have one, and with the paddle attachment mix through the 220g caster sugar </span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">• make a well in the centre of your flour mixture, add the blackcurrant cordial, water, egg yolks, and oil, mix until smooth</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">• in another, really large bowl whisk the 7 egg whites until foamy, add the cream of tartar then mix until you have soft peaks, gradually add the additional 50g caster sugar, whisking until you have firm peaks and the sugar has dissolved</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">• fold the egg whites into the batter in three stages</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">• divide the batter equally between 3 <b>ungreased</b>, <b>unlined</b> 20cm springform cake tins and bake for 30 minutes</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">• remove the cakes from the oven, and leaving them in the tins, immediately invert onto racks to cool; expect the cakes to sink slightly in the centre as they cool, they'll form prefect shallow bowls to load with the filling :)</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">• when completely cool, to release the cakes, run a sharp knife around the inside of the cake tin, remove the outer ring leaving the cake sitting on the base of the tin. This next stage is a little tricky, slide a strong thread, I use dental floss, between the base of the cake and the tin, slide all the way through, pressing the thread against the base as you go, invert the cakes onto a flat surface and you're ready to assemble</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">• keep the neatest, most even cake for the top layer, place another layer, flat side down on your serving plate/cake stand. Gently spread with half the lemon curd, top with half the mascarpone cream, dot with dessert spoons of blackcurrant compote, swirl together, finally scatter with half the blackberries. Repeat with the next layer, finishing with the final cake layer, flat side facing up</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">• you could simply dust the cake with icing sugar, or decorate as you like; I love using fresh fruit and flowers, but went a little festive with this one, it is almost Christmas</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">• slice giant slabs of cake with a serrated knife and enjoy</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">• the cake will keep covered in the fridge for 4 days</span><br />
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<span style="color: #666666; font-family: "times" , "times new roman" , serif;"><br /></span><span style="color: #666666; font-family: "times" , "times new roman" , serif;"><i>mascarpone filling</i></span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;"><span style="font-size: x-small;"><i>preparation time 5 minutes</i></span></span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;"><span style="font-size: x-small;"><i><br /></i></span></span><span style="color: #666666; font-family: "times" , "times new roman" , serif;">500g mascarpone</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">300ml cream</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;"><br /></span><span style="color: #666666; font-family: "times" , "times new roman" , serif;">• tip the mascarpone into a mixing bowl, using the paddle attachment beat for 10 seconds or so, until smooth, add the cream, mix until smooth, thick and creamy</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">• store in the fridge until ready to use</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;"><br /></span><span style="color: #666666; font-family: "times" , "times new roman" , serif;"><i>blackcurrant compote</i></span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;"><i style="font-size: small;">preparation time 10 minutes</i></span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;"><span style="font-size: x-small;"><i><br /></i></span>350g blackcurrants, fresh or frozen</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">60ml <a href="https://www.barkers.com.au/shop/fruit-syrups/squeezed-blackcurrants/">Barker's New Zealand blackcurrant cordial</a></span><br /><span style="color: #444444;">
75g caster sugar</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;"><br />• tip all the ingredients into a small pan, bring to a simmer, stirring until the sugar has dissolved</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">• simmer over a medium heat until the blackcurrants have softened and the juices are thick and syrupy</span><br />
<span style="color: #666666; font-family: "times" , "times new roman" , serif;">• leave to cool, store in an airtight container in the fridge until ready to use</span><br />
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<br />simmer and boylehttp://www.blogger.com/profile/13451971208033366773noreply@blogger.com2tag:blogger.com,1999:blog-1580351092356562697.post-52976882090469492662018-12-10T11:21:00.002+11:002018-12-10T11:21:43.994+11:00walnut dacquoise with chocolate and cherries<div class="separator" style="clear: both; text-align: center;">
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<o:p><span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">Two weeks, it's Christmas in two weeks! I'm at odds with Christmas. Growing up in the UK, I find Christmas in short days and long nights, overcast skies or pale winter sun, gloves and scarves, roasted chestnuts, the Wizard of Oz, walnuts and satsumas rattling around in the bottom of a Santa sack. Not in a vast blue sky towering over bleached sandy beaches, that high contrast Aussie summer light; stifling nights, sundresses, salt crusted hair and cricket. But it's all those things, and more, for my kids, and Christmas is essentially about family. So let's say I'm happily at odds with Christmas.</span></o:p></div>
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<o:p><span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;"><br /></span></o:p></div>
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<o:p><span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">This desserts pairs the festive walnuts of my youth, with the beautiful cherries of an Australian summer, and it's equally delicious whatever the hemisphere. </span></o:p><span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">A wonderful dessert for Christmas day, beautifully nutty, with a crisp meringue shell and soft chewy centre, layered
with chocolate, cherries and cream. Make the components in advance, then put it
together about an hour before you serve, give those flavours and layers a
little time to meld, slice with a serrated knife and enjoy! </span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;"><span style="mso-spacerun: yes;"><br /></span></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;"><i>walnut dacquoise</i></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif;"><i><span style="font-size: x-small;">preparation time 30 minutes, serves 12*</span></i></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;"><br /></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">190g walnuts<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">110g almond meal (ground almonds)<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">40g icing sugar<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">9 egg whites<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">525g caster sugar<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">1 tsp white vinegar<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">500ml thickened cream, whipped<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">Chocolate ganache<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">Cherry compote<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">Icing sugar, for decoration<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">Cherries, for decoration<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">Candied walnuts, optional for decoration<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">• pre-heat oven to 170ºC<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">• grease and line 3, 20 cm cake tins <o:p></o:p></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">• spread walnuts evenly over a baking tray, toast in the
oven for 10 minutes, leave to cool completely<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">• tip walnuts and icing sugar into a food processor, and
pulse until the walnuts are finely ground, the same consistency as the ground
almonds, set aside<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">• whisk egg whites until stiff, continue whisking adding
caster sugar 2 tbsp at a time until glossy and stiff, and the sugar has dissolved<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">• carefully fold through ground walnuts, almonds, and
vinegar<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">• divide the mixture equally between the 3 tins, bake for 35
minutes<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">• cool in the tins<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">• when completely cool, remove the dacquoise discs from the
tins, keep the prettiest disc for the top layer<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">•<span style="mso-spacerun: yes;"> </span>place a dacquoise layer
on your serving plate, gently spread with half the ganache, top with half the cherry
compote, finishing with half of the whipped cream; your dacquoise may crack and
sink slightly, this is part of the charm, the dip perfectly housing the
delicious filling<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">• repeat with your second dacquoise layer, finishing with
the pretty top <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">• dust icing sugar, and decorate with fresh cherries and
caramelised walnuts<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">chocolate ganache<o:p></o:p></span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span style="font-size: x-small;">preparation time 10 minutes</span><span style="font-size: small;"><o:p></o:p></span></span></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">200g dark chocolate<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">300ml thickened cream<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">• finely chop chocolate, tip into heat proof bowl<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">• heat cream to simmering point, pour over chocolate, leave for
5 mins then stir until smooth<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">• cool completely<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR10HP3UCeFsJNw84Uhr0eyJJ3scFT45udlmuXDlULJiuYTy9pY354W_DL3LWj4Exn1M20ZEETTx0qqAruwKELU2rI-RJ7VnNXUqOkHUi-clbXUC3oSY6Odg-2p3YlZnaeYN7Y0seJ_A/s1600/cherries+diptych+-+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="412" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR10HP3UCeFsJNw84Uhr0eyJJ3scFT45udlmuXDlULJiuYTy9pY354W_DL3LWj4Exn1M20ZEETTx0qqAruwKELU2rI-RJ7VnNXUqOkHUi-clbXUC3oSY6Odg-2p3YlZnaeYN7Y0seJ_A/s1600/cherries+diptych+-+blog.jpg" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">cherry compote<o:p></o:p></span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span style="font-size: x-small;">preparation time 25 minutes</span><span style="font-size: small;"><o:p></o:p></span></span></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">500g pitted cherries, fresh or frozen<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">60ml cherry brandy<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">60ml orange juice (can use all juice if don’t want alcohol,
although its’s cooked off)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">50g granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">• tip all ingredients into a pan, bring to boil, stirring
until sugar has dissolved<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">• simmer for 10 mins or so, until cherries soften<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">• strain cherries over a bowl, return juices to pan, simmer
until thick and syrupy<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">• pour over cherries, cool, store in airtight container<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">candied walnuts<o:p></o:p></span></i></div>
<div class="MsoNormal">
<i style="mso-bidi-font-style: normal;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span style="font-size: x-small;">preparation time 15 minutes</span><span style="font-size: small;"><o:p></o:p></span></span></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">200g granulated sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">125g walnut halves<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">• line a baking try with non- stick baking paper, or lightly
greased foil<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">• tip the sugar into a heavy based frying pan/skillet<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">• cook the sugar over a medium heat until it is melted and
golden, do not stir the sugar, but gently swirl the pan to ensure the sugar
melts evenly<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">• add the walnuts to the pan, stir until they are coated
with caramel, then tip them onto the lined baking tray, separate the walnut
halves, don’t worry if a few stick together, you can try to break them apart
when they have cooled<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "times" , "times new roman" , serif; font-size: small;">• when they have cooled completely store in an airtight
container<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
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<i style="mso-bidi-font-style: normal;"><span style="color: #444444; font-family: "times" , "times new roman" , serif;"><span style="font-size: x-small;">*
the recipe can be easily adapted to a 2 layer dessert, 8 generous slices, by
reducing the quantities by 2/3</span><span style="font-size: small;"><o:p></o:p></span></span></i></div>
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<br />simmer and boylehttp://www.blogger.com/profile/13451971208033366773noreply@blogger.com2