Thursday, April 29, 2010
Due to an issue with my copy of ATONZB still in storage, I have been thus far unable to participate in our Thursday baking challenge. Thankfully last weekend Becky lent me her spare copy, so now I'm back in the game!
I decided to make this sticky lemon slice as my friend Natalie was visiting and she loves lemon treats. It was an added bonus that the recipe doesn't need any special ingredients - so didn't require a trip to the supermarket. And thankfully I was able to scavenge the first of the yellowing lemons off the lemon tree.
This slice is quite similar to a lemon tart. It was delicious - very gooey and lived up to its name in stickiness. In fact it was so sticky and gooey that I got 'told off' for eating it too loudly! It is quite sweet, so nice to have with a cuppa - I had it with a peppermint tea, which complimented it nicely. I will definitely make this again. Here's the recipe;
Week 5: Sticky Lemon Slice (Julie Biuso)
225g butter, softened
70g icing sugar
275 standard flour
4 medium sized eggs, beaten
4 tbsp standard flour
1 tsp baking powder
grated zest of 2 lemons
90ml lemon juice, strained
Preheat oven to 170C. Line the base of a non-stick 32 x 21cm tin with baking paper. For the base: process butter in food processor until whipped. then add icing sugar until light in colour. Sprinkle in the flower and process until the mixture forms a ball. Tip into the tin an press flat. Bake for 15 mins, then remove from the oven. While the vase is cooling, make the topping.
Topping: Process eggs and sugar in food processor for 1 minute. Transfer the mixture to a bowl, then sprinkle the flour and baking powder over the top. Add the lemon zest and juice, mixing it all together with a large spoon. Pour the mixture on top of the base (it will fill the tin).
Bake for 30-35 minutes, or until golden in colour and firmish to touch. Cool in the tin, then dust with icing sugar and cut into squares. Transfer to an airtight container when cool. This slice will keep for 3-5 days.
Monday, April 26, 2010
Saturday, April 24, 2010
I detest coconut so always leave it out of the recipe which changes the biscuits a bit, but for the better in my opinion. These are fairly basic, but rather nice if you feel like something relatively plain to nibble on. The golden syrup gives an almost hokey pokey like flavour. Here’s the recipe if you feel inclined to do some ANZAC baking;
ANZAC Biscuits from Edmonds Cookbook
½ cup plain flour
1/3 cup sugar
2/3 cup coconut (I leave this out)
¾ cup rolled oats
1 tablespoon baking soda
2 tablespoons boiling water
Mix together flour, sugar, coconut and rolled oats. Melt butter and golden syrup. Dissolve baking soda in the boiling water and add to butter and golden syrup. Stir butter mixture into the dry ingredients. Place level tablespoons of mixture onto a lined tray. Bake at 180C for about 15 minutes or until golden.
Thursday, April 22, 2010
As we bake our way through A Treasury of NZ Baking...
This loaf is perfect 'fill the tins' baking when you want something delicious but not too fancy. Also, for some reason helping yourself to a(nother) dainty slice of loaf feels less piggish than if it were a piece of cake?! I used Whittakers dark ghana chocolate roughly chopped into chunks in lieu of the chocolate chips.
Week 4: Banana Chocolate-chip Loaf (Helen Jackson)
Tuesday, April 20, 2010
Last summer I worked in a café in
Best-ever Cheese Scones
2 cups self raising flour, 2 cups grated cheese, plus extra for sprinkling (I used a mixture of Colby and Parmesan), pinch salt, 1¼ cups milk
Preheat oven to 200oC
Mix together flour and cheese. Add milk and mix until just combined. Shape, place on a tray and sprinkle with extra cheese. (I sometimes put a dollop of chutney or pesto on top as well). Bake for 10 to 15 minutes, until well risen and crusty.
Mexican spiced tomato soup
2 tbsp olive oil, 2 onions, finely chopped, 1 cup celery, finely chopped, 2 carrots, finely chopped, 3 gloves garlic, 2 tsp ground cumin, 1 tsp chili powder, 1 tsp oregano, 2 tsp sugar, ½ tsp salt, 2 tins chopped tomatoes, 6 cups beef stock, 1/3 cup tomato paste, 1½ cups red lentils, 2 tbsp brown sugar
Optional - Italian pork sausages, 1 per person (Split the skins and squeeze out the meat. Crumble into small pieces and fry in a pan.)
Sauté onions, celery, carrots and garlic in oil until soft. Combine cumin, chili, oregano, sugar and salt and stir into pot. Add tomatoes, stock, tomato paste, lentils and brown sugar. Bring to the boil and stir, then reduce the temperature and simmer for 40 minutes. Garnish with chopped parsley.
Monday, April 19, 2010
Friday, April 16, 2010
It is a variation on the ever popular flourless Orange and Almond cake, that those adhering to a gluten free diet are probably sick of the sight of...however the addition of some dutch cocoa and a layer of dark chocolate ganache take this recipe to new heights. It is moist, light and nutty, rich but not too sweet, as it contains whole oranges. This is the sort of cake that makes the kitchen, and indeed the whole house smell utterly delicious while it bakes. It is incredibly easy to make, being blended up in the food processor; the only forethought required is the precooking of the oranges. Often I will boil two extra oranges, puree them and freeze to use the next time I make this cake.
Chocolate, Orange & Almond Cake
2 oranges (thin skinned)
200g ground almonds
250g castor sugar
50g dutch cocoa
1 tsp (heaped) baking powder
1/2 tsp baking soda
Put the whole oranges in a saucepan, cover with water and simmer for around 2 hours or until soft. Cut into quarters, and blend (skin, pulp, pith and all) to a fine pulp in the food processor. Add the eggs, followed by the remaining ingredients. (I like to roast whole almonds and blitz them in the food processor, I think the texture is much nicer and nuttier this way than using preground almonds.)
Pour cake batter into a 25cm cake tin that has the base lined with baking paper, and bake at 180c for around 45 minutes. Cool in the tin, then pour over chocolate ganache. This is quickly made by heating 150ml of cream in the microwave until nearly boiling, then adding 150g chopped dark chocolate, stir to combine until the chocolate melts and the mixture is smooth. Leave ganache to cool a little, so it will thicken slightly and be easier to pour or spread over the cake.
Thursday, April 15, 2010
The recipe was a bit vague on a few things - it didn't specify what size tin to use or cooking time ("whack dessert in oven for over an hour until it looks firm like a cake"). This was slightly annoying.
If making again I would leave out the honey (I enjoy honey on toast but don't like it as a sweetener), reduce the sugar and put more sliced apples on top (the one sliced apple specified in the recipe wasn't enough, two or three would be about right). I'd also use different apples as the Granny Smiths and Galas I used cooked down too much and turned to mush (not sure if this was mean't to happen or not). Braeburns (or something similar) might hold their shape better.
The recipe suggested serving with acidophilus yoghurt which would've helped cut through the sweetness. I didn't have any so served with frozen yoghurt/ice cream - further adding to the sweetness!
So Aporo Treat wasn't as much of a treat as I had hoped... in fact the recipe made such a big tray it became Aporo Chore trying to get through it all. It was best on the day it was made so unless you're expecting a crowd, halve the recipe. The recipe states it "serves 4" but these must be very generous servings! My tray would have easily served 8-10.
Aporo Treat (Anne Thorpe, pg 18)
1 cup water
Juice of one lemon
4 apples peeled, cored and chopped
230g caster sugar
4 tsp ground ginger
180g ground almonds
1/4 cup honey
1 tsp baking powder
1 extra apple, cut into thin slices
1 tbsp walnut oil (I used butter)
Preheat oven to 165 degrees Celsius. Pour water into a saucepan, add lemon juice and chopped apple. Boil down for five minutes, until the mixture is almost dry.
In a small bowl, reserve a pinch of sugar, ginger, and a good pinch of almonds and LSA to sprinkle on top of the apples before they go in the oven (I took a few pinches of each). Mix.
Whisk the honey and eggs together until creamy. Add the remaining dry ingredients and the apple mixture. Wizz together in a food proccessor.
Line a tin with baking paper and grease it. Add the batter. Fan slivers of apple over the top and brush with walnut oil. Tap the reserved sugar, ginger, ground almonds and LSA over the top and whack the dessert in the oven for over an hour until it looks firm like a cake. (It only took about 50 mins in my oven). When cooked it should still be slightly soft on the inside.
Serve warm or at room temperature with acidophilus yoghurt. Keeps in the fridge for 3-4 days.
Tuesday, April 13, 2010
For the pastry:
sift flour and icing sugar, rub in butter until mixture is fin and crumbly. Add almost all the water, mix to a firm dough, adding more liquid if necessary. Roll out, and cover base and sides of a 23cm round pie dish. Refrigerate for 20 minutes the blind bake for 10 minutes (temperature was not specified in the book, but I cooked it at 180c)
For the filling:
combine cornflour with a littler water to make a smooth paste. Combine remaining water, juice, rind and sugar in a small pan, stir until sugar dissolves, then add cornflour mixture. Stir over moderate heat until the mixture thickens. Remover from heat, whisk in egg yolks and butter.
To make the topping:
Beat egg whites until soft peak forms, add the sugar gradually, beating constantly until dissolved. Poor filling into pastry shell, spread with meringue to cover, bake at 150C for 20 minutes or until lightly browned.
Monday, April 12, 2010
Miriam: While in Hokitika last month, I purchased these handy wee toast tongs made by Marc Zuckerman of MZ Design. They have a magnet on one side, so attach to the toaster, and are great for retrieving stuck toast without fear of electrocuting yourself. They've been particularly handy during hot cross bun season, as toasted hot cross buns always seem to get stuck in the toaster.
Saturday, April 10, 2010
I used almonds instead of pecans (as I usually do) but any kind of nuts would work fine - I might try Brazil nuts sometime. Most Hummingbird cake recipes use crushed pineapple but this one uses chopped pineapple pieces - I liked it better having the pineapple in big chunks so will use pineapple pieces from now on. I upped the pineapple as 100g just didn't sound like enough and used most of a drained 440g tin.
I usually just make a single cake but I took advantage of being in Mum's well-equipped kitchen with an abundance of cake tins and made two 20cm cake tins and sandwiched them with cream cheese icing. I decorated the cake with toasted coconut threads but any dried fruit, seeds, nuts etc or a sprinkle of cinnamon would look nice too.
300g caster sugar
3 eggs 300ml sunflower oil
270g mashed banana
1 teaspoon cinnamon
300g plain flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon vanilla (I used more)
100g tinned pineapple, chopped into small pieces (I used about 200g)
100g pecans (or other nuts)
Preheat oven to 170 degrees Celsius.
Put sugar, eggs, oil, banana and cinnamon in cake mixer and beat until well incorporated.
Slowly add the flour, baking soda, salt and vanilla and continue to beat until well mixed.
Fold in the pineaple and nuts by hand until evenly dispersed.
Pour mixture into greased, lined cake tins (recipe says three 20cm tins, I used two). Bake for 20-25 minutes until golden brown annd the sponge springs back when touched. Leave to cool in tin for a few minutes before turning out onto a wire cooling rack.
When cakes are cold, sandwich together and ice with cream cream icing.
Cream cheese icing
125g butter (room temperature)
250g icing sugar (room temperature)
500g icing sugar
Beat butter and cream cheese in food processor until smooth. Add icing sugar and process until well combined.
Thursday, April 8, 2010
2 slices of bread
150g butter, soft
Grease a 23cm round cake tin, dust it with flour, and line the base with baking paper.
Tuesday, April 6, 2010
Monday, April 5, 2010
Becs: Mercato is a food store in Fitzgerald Ave in Christchurch that sells lots of the artisan products imported by Sabato, as well as lovely NZ made food products. I was in there the other day getting some coffee beans, when I noticed they now sell deli sandwiches. For just $5.50 you get a Rachel Scott ciabatta roll filled with your choice of meat and cheese from the deli counters (all beautiful, mostly imported from Italy), Provisions chutney and salad greens. We tried the combinations of prosciutto and taleggio/brie de meaux, and salami milano with smoked provolone - delicious! What a great starting point for a picnic.
Saturday, April 3, 2010
Thursday, April 1, 2010
Every Thursday one of us will post something we've made from A Treasury of New Zealand Baking - a collection of 104 recipes from New Zealand cooks, bakers and food writers. That's exactly two years worth of baking if we try each recipe... Hopefully it will provide some motivation to bake out of our comfort zone and try some new recipes.
Wannabe bloggers - if you have the book and want to help us out, send one of us an email with a picture and a wee rundown of the recipe you tried and we will post your results!
This recipe seemed familiar when I chose it from the book. After flicking through my pile of yet-to-be-filed recipes I found I already a copy of it cut from Ruth Pretty's Saturday Dominion Post column a couple of years ago (its also here on her website). The version in the Dom Post (called Orange and Apricot Cake) has more fruit in it, and vanilla which is missing from the version in the book. Next time I'll try the Dom Post version and compare.
It made a lovely moist loaf and although it says its "a keeper" I took it to work for morning tea where it quickly disappeared. It reminded me a bit of hummingbird cake, but with apricots and orange and no almonds.
Next time I won't add nearly as much lemon juice to the icing - it was much to thin and most of it ended up dripping onto the bench. Next time I'll also use tart Central Otago dried apricots - much nicer than their Turkish counterparts.
Fruit Salad Loaf
150g butter, at room temperature
175g caster sugar
175g standard flour
pinch of salt
1 tsp baking powder
1/2 tsp mixed spice
zest and juice of one orange
8 plump dried apricots, thinly sliced
1/4 cup well-drained crushed pineapple
1/3 cup mashed banana
3/4 icing sugar, sifted
Zest and juice of 1 lemon (I just used juice and made candied lemon and orange zest to decorate)
Preheat oven to 180 degrees Celsius. Grease base and sides of a loaf tin and line with baking paper.
Beat butter and sugar until pale and creamy.
In a separate bowl, combine flour, salt, baking powder and ,mixed spice.
Beat eggs into butter, one at a time, until well mixed. Add the dry ingredients, orange zest and juice, apricots, pineapple and banana. Fold together using a large metal spoon. Tip the batter into the tin and smooth the top.
Bake for 40-50 minutes, or until the loaf is firm and the sides are pulling away from the tin.
To make the icing, sift the incing sugar into a bowl and add enough lemon juice to make a smooth pourable icing. Drizzle this over the loaf, allowing some to run down the sides. Sprinkle the lemon zest over the top while the icing is still wet.
The loaf will keep in an airtight container for up to 4 days.
Candided lemon and orange peel can be substituted for the fresh lemon zest. Before icing the cake, cut strips of zest, then cook in 100g sugar and 100ml water until soft. Drain and dry on a kitchen towel. (I also rolled the zest in caster sugar once cooled).