Friday, 27 March 2015

Daring Bakers' March 2015 Challenge: Tarte Tatin

I'm on time with this blog post (or at least in the correct 24hr time period, once time zones etc are considered). Yep, it's the 27th so it's the posting day for the Daring Bakers' March challenge.

For the March Daring bakers' challenge, Korena from Korena in the Kitchen taught us that some treats are best enjoyed upside down. She challenged us to make a taste tatin from scratch.

Mini-M was my official kitchen helper for this challenge. She made the pastry herself.*

*(well, that's what she'd probably like you to think. In the name of making sure there was actually pastry mix left in the bowl after rubbing in the fat and flour, I stepped in to intervene…)

She also chose the filling: figs, apple and cashew nuts. Slightly unconventional but still delicious.

In order to make the pastry dairy free, I used a mixture of coconut oil and DF margarine. I'd have used all coconut oil, however the jar was emptier than I thought. I also chucked in a handful of chia seeds to give the pastry some added crunch.

Ready to flip...
Sigh of relief - still in one piece and ready to serve
We made the pastry and put in in the fridge to chill, then life got in the way a little, as often happens, so I chucked it in the freezer, and I can also report that it froze and defrosted really well. A good tip!

Here's our recipe…

Dairy Free Figgy Tarte Tatin (Serves 8)

For the pastry:

  • 125g plain flour
  • 60g coconut oil (chill until solid if you live somewhere warm  - no problems here in Scotland!)
  • 60g DF margarine
  • 1 tbsp chia seeds
  • 60ml iced water

Sieve the flour into a bowl. Chop the coconut oil and margarine into cubes, then use 2 knives (or one of those fancy pastry gadgets) to but the fat into the flour. Once you're down to small pieces, use your hands to give a last rub in - you want there still to be pea-sized pieces of fat remaining. If you're working with coconut oil or DF margarine and you start rubbing it from the start, it will get very sticky as they often melt more easily.
Stir in the chia seeds.
Add the iced water and mix in with a knife.
Turn out onto a lightly floured surface and knead a couple of times to combine, then wrap and chill for an hour in the fridge (or freeze until you need it). Take it out of the fridge 15 mins before you want to start making the dessert (and longer if it's frozen). It's also unsweetened so would work just as well in a savoury topped pie.

For the fruit:

  • 8 small fresh figs
  • 2 eating apples
  • handful unsalted cashew nuts
  • 50g coconut oil
  • 150g caster sugar
  • pinch salt

Preheat the oven to 190C (180C fan).
In an oven proof iron skillet, slowly melt the sugar and coconut oil. They won't seem to combine properly, like butter and sugar would, but don't worry - it'll all come OK in the end.
At the same time, top and tail your figs and chop. We were aiming for quarters, but 4yr old knife skills meant a slightly more haphazard effect.
Peel and thinly slice the apples
Allow the mixture to bubble over a medium heat for a minute or so to start to caramelise. Keep an eye so that it doesn't catch. Coconut oil can often cause the sugar to crystallise, and go crunchy - again don't worry!
One it is starting to just take a very pale colour, add the salt, nuts and fruit (both figs and apples) and give it a stir around to coat. Reduce the heat and let it simmer for a couple of minutes.
Roll out the pastry into a circle that is slightly larger than your pan, and carefully place it on top of the bubbling fruity mixture, and tuck in the sides.
Cut holes in the top to let steam escape, and bake for around 30 minutes, until the pastry is golden brown and the filling is bubbling around the edges.
Cool a little before inverting carefully (I made Mr E do this). Enjoy!

Chief fig chopper/squasher (it's a fine line to tread…)

Crispy pastry, gooey topping

Monday, 16 March 2015

Daring Cooks March 2015 - Perfect, Personal Porridge

Porridge! (or proodgie if you type really badly like I just did…)

We eat it a lot for breakfast, which is why I chose it as the recipe for the Daring Cooks challenge I hosted last month.

I'm technically late to my own party, as the completed challenge reveal date was the 14th. A recurring theme on this blog.

Blog checking lines:
For the March Daring Cooks’ challenge, Ruth from Makey Cakey invited us to start the day with something filling, warm and nutritious. We got to experiment with different techniques and flavorings to create our own perfect personal porridge.

So what did I make as my porridge-y offering? Here are a whole bunch of porridge pics. I can think of another alliterative 'p-word' to describe them in jest, however I'm not going to type it, for fear of who/what Google might direct to my site as a result!

Porridge in the pan...
Porridge and black coffee - sets you up for the day
Mini-M loves porridge 
Aun unusual multi-porridge combo!
Porridge with dried mango and raisins (chosen by Mini-M the executive chef)
Porridge pick'n'mix for Mini-M who didn't want to mix them in the same bowl (see previous photo!)

Baked porridge with cocoa, almonds, apple and raisin

Rye porridge with cranberries 
Barley porridge with coconut milk
And my favourite - probably the baked chocolate porridge, not least for the nostalgia value. It reminded me of my student days when for some unknown and unusual reason, the girls in my first flat would often make chocolate Bailey's porridge as an evening treat - or indeed as dinner before a night out on the town!

(It goes without saying all of these porridges were dairy free. It works with pretty much any liquid and any flaked grain. The ultimate versatile recipe)

Friday, 16 January 2015

Happy New Year - It's Store Cupboard January!

Hello hello hello.
Happy New Year and all that!

I do have some lovely recipes up my sleeve, waiting to be blogged when I get a chance, however I'm starting the year off with a photo roundup. This January chez Makey-Cakey we've been working through the larder and freezer, and only buying fresh fruit / veg / milk / eggs / eggs.

We need to defrost our freezer, which means we need to work our way through the contents, and whilst we're at it decided there were a fair few open packets, jars and slightly vintage tins that could probably do with being used up.

Ultimately, we're making slow but steady inroads, and having reached halfway through the month, we've not had to eat too many weird combinations.

We decided we should still allow ourselves to buy fruit, veg, milk etc - had it just been Mr E and myself we might have decided to embrace the lentils and split peas for breakfast, however I'm not sure inflicting that on Mini-M would have been a winner.

So, here's a run down of the meals we've had so far, and the store cupboard ingredients that went into them: #storecupboardjanuary!

Christmas Dinner Pie (from the freezer) and carrots
Chicken stir fry: (noodles and bamboo shoots from cupboard, pineapple and chicken from freezer)
That staple - pasta with pesto (both store cupboard) and tomatoes
Spinach and sausage risotto (rice from cupboard, wine and Polish sausage from freezer) 
Boxing day veggie soup (from freezer)  cornbread crumble (polenta from cupboard) and frozen fish fingers
Chicken, pesto and beetroot parcels (filo and chicken from freezer, pesto from cupboard) 
Spare ribs with cornbread (ribs from freezer, polenta and marinade ingredients from cupboard)
Brown rice and quinoa with corned beef and cucumber (rice, quinoa and corned beef from cupboard) 
Maple bean, lentil and nut loaf (refried beans and red lentils, maple and balsamic from cupboard)
Venison Lasagne: (pasta, jar sauce and oat cream from cupboard and venison burgers from freezer) 
Beetroot risotto: (white wine from freezer, risotto rice from cupboard)
Pasta and jar sauce! (Both storecupboard)
Polish bulghur (from store cupboard) with ham and crispy fried onions (also from cupboard) 
Corned beef and pepper hash (corned beef and marinated peppers from cupboard)
Pitta pizza - frozen chicken and jar pesto from cupboard
Since all of the photos have been taken on my phone, they are pretty awful! Particularly because at tea time, in Scotland, in January there is no daylight. In fact it has already been dark for a good couple of hours by 6pm. But, you know, I'm classing this as a public service, so you can all look at this motley selection and feel smug that you've been eating much prettier food for the first half of January, and secretly pity us as we pass the halfway point, having already used up most of the "good stuff" (aka risotto rice, lentils and pesto) in the cupboard!!! Who knows what random concoctions like ahead between now and February...

Saturday, 27 December 2014

The Daring Bakers' December 2014 Challenge

Oh goodness. Somehow it seems I've not written a blog post since October. And Christmas has somehow come and gone too! 2014 has hurtled past at an alarming rate.

And it is indeed Daring Bakers' posting time again.

This is possibly the most pathetic DB post I've done in a long time. In an attempt to be lenient on myself, I'm giving myself quite a few points for effort. I baked my challenge recipe almost as soon as it was released way back at the start of December. I took a photo of it too… and then it went downhill.

Can I find the photo - nope! Can I find the scrap of paper that I jotted down my modifications on - nope!

So we have a challenge post with neither a photo or a recipe - and for that I apologise profusely!

"For the month of December, Andrea from 4pure took us on a trip to the Netherlands. She challenged us to take our tastebuds on a joyride through the land of sugar and spice by baking three different types of Dutch sweet bread."

Of the three recipes given in the challenge, I chose to make the first recipe: 'Peperkoek' cake, as it didn't need any modification to make it dairy-free.

It called for 1 tbps cane sugar syrup, and I wasn't sure what that was, so I used treacle - given the spices involved and the dark colour of the cake, it seemed the right sort of thing - admittedly unlikely to be 100% authentic. I was also a bit scant in my spice mix, and went without cardamom, coriander and anise as I didn't have them in the spice rack. I did have cinnamon, nutmeg, cloves, white pepper, mace and ginger and I chucked in a pinch of allspice too.

I also had no whole-wheat flour - so I used 200g plain white and 50g rye.

The cake smelled fantastic whilst cooking and infused the house with the scent of Christmas which was a lovely way to start off December.
It tasted pretty good too, and was very easy - yum - I'm glad to be able to add this one to my baking repertoire :-)

So my personal challenge for January is to go for the triple - bake, photograph and blog… wish me luck!

And so - to finish off, I shall leave you with a picture of my sous-chef Mini-M preparing another festive treat… magic reindeer food on Christmas Eve (aka carrots, glitter and crushed cereal!).

Monday, 27 October 2014

Franken-Biscuits and Vampire Cupcakes

It's Halloween on Friday.
And for once I've managed to make something seasonal at least a few days in advance - wonders behold. On the other hand, I reversed into a bin when I was going out earlier - so you win some, you lose some…

Here are a couple of easy Halloween themed treats.

First up - Franken-Biscuits

I made 2 prototypes, and am going to let Mini-M loose creating her own Franken-Biscuit army later in the week. They use Lotus biscuits as the base which I found in the pound shop (are are dairy-free into the bargain) - just thought I should clarify that I did not raid the client biscuit cupboard at work, or save them up from coffee-shop visits for the purpose - that's a whole other level of forward planning!

You will need:
  • Lotus biscuits (or other plain rectangular variety)
  • Green royal icing (I used royal icing powder, made up with lemon juice and a little green food colouring)
  • Raisins
  • A couple of squares of chocolate
  • Writing icing (I used yellow and red but you could use any)
  • A few jelly beans
  • A few strands of wholewheat spaghetti
First cover the biscuits with the icing - it doesn't matter if it oozes off the sides - this isn't really about precision!
Next grate the chocolate and sprinkle over one end of the biscuits for Frankenstein's hair.
Use a raising for each eye and half a jelly bean for the nose and position to make the face.
Add the mouth with red writing icing, and eye dots in a light colour (I used yellow).
Snap off a piece of spaghetti a little wider than your biscuit and push half a raising onto each end to make the "bolt" and put on top of the biscuit then voila - you're done.

I had originally planned to use pretzels for the "bolts" with each end dipped in a little melted chocolate, but it turned out the pretzels in the cupboard weren't sticks but twists, which would have looked rather weird.

So… onto the Vampire Cupcakes - I first posted these 5 years ago!

But here's a recap…
You'll need some plain cupcakes, some very red jam and some 7-minute frosting.
After your cupcakes are cooled, take a small sharp knife and cut a cone out of the middle of each cake.
Cut the bottom of the cone off, leaving a little flat lid. Spoon jam into the hollowed out space then top with the little lid.
Cover with a layer of frosting, then use a toothpick to put some jammy fang-marks on the surface - done. Told you it was easy :-)

So - when the time comes… Happy Halloween!

I'm entering the Franken-Biscuits into Treat Petite, which is hosted alternately by Cakeyboi and The Baking Explorer, ever so slightly late but hopefully better than never! The theme for October, hosted by The Baking Explorer is "Trick or Treat"

Thursday, 23 October 2014

Dip your chips!

This is a quick-turnaround post of what we had for our dinner tonight, before I forget the recipe! (Excuse the poorly lit phone photo - it's October in Scotland and therefore we're into the season of living in the semi-dark until about April - joyful.)

For dinner tonight we had oven chips - with tuna and tomato dip, rocket salad and baba ghanoush. I'm putting it into the "slightly healthier than regular junk food" category - I was really delicious.

Don't worry, I'm not join to post a recipe for oven chips, but rather for the high-speed super cheat baba ghanoush, which was really the star of the meal and only took 10 minutes to make.

High-Speed Super Cheat Baba Ghanoush (makes a generous dollop for 3!)

  • 1 medium aubergine
  • 2 tbsp lemon infused oil (I used Supernature cold pressed rapeseed - it's delicious and made only 8 miles from Edinburgh)
  • pinch dried garlic granules
  • pinch salt
  • 1 tbsp tahini (or if you're pushing cheating to the max like me, 1 tbps nut butter - I had no tahini left so used almond butter)

Trim the top off the aubergine and prick all over with a fork. Put on a microwaveable plate and cover with clingfilm. Mircrowave for 2 minutes then take out, uncover, turn over, re-cover and cook for 2 more minutes. It should feel soft all over. If not, cook in 30 minute increments until it does.
Cut in half and scrape all of the flesh out into a mixing bowl.
Add all of the other ingredients and blitz until blended.

Mini-M wasn't entirely convinced, although she did try it, but Mr E and I definitely were. I think she possibly heard the word "aubergine" being mentioned before she tasted it.

Does it taste authentic - undoubtedly not. Does it retain some of the authentic character - definitely yes! And it is ready in 10 minutes. The taste would be a lot more authentic if you used tahini rather than almond butter and it would definitely down just as successfully. If you wanted a bit more punch you could use a clove of fresh garlic crushed instead of the granules too.

From a health comparison, I've compared it with a couple of tablespoons of mayonnaise, as a likely alternative chip-dip: it comes in at around 160kcal per serving, compared to 270kcal for mayonnaise but still tastes fantastically creamy with loads of flavour. It also packs in a good dose of fibre into the bargain. And it's delicious spread on chicken sandwiches too (which is what I did with it last time I made it, but forgot to take any photos).

Sunday, 19 October 2014

Homemade Chocolate Arctic Roll

Time for another blog post - and then bed!
That is pretty much the extent of my motivation this evening, and it's taking mind over matter to make myself write the post. It's been one of those weekends that you get to 9pm on Sunday night and slowly breathe out. Lovely, and useful and productive and sociable, but ultimately also fairly tiring! And wasn't the one that ice-skated for 2hrs this afternoon - no wonder Mini-M almost fell asleep at the tea table.

So, this post is my Random Recipes challenge submission for this month (hosted as always at Belleau Kitchen). I've missed a few, which is a shame as it is a really fun one to participate in, and encourages you to use some of those hoarded recipe books and cook outwit your comfort zone from time to time, and I'm glad to be joining in again this month.

The specific details of the challenge this time around were a) to make something sweet and b) to use the internet to randomly select a recipe, based on a particular ingredient or dish. I asked Mr E to choose the inspirational ingredient and he chose black cherries (a la black forest gateau).

After a bit of Googling I decided I wanted to make this Chocolate, black cherry and vanilla Arctic Roll.

I had a 1-shop, 1-time window for ingredient procurement, and the supermarket I chose didn't have cherry jam or black cherries in any form (well, aside form that weird gloomy cherry pie filling that I think has probably seen very few real cherries!).

So as is my habit, I used strawberry jam instead. Jam is jam is jam after all!

As well as switching the jam, I halved the recipe, and to make it dairy free, used some of the very delicious Booja Booja "Keep Smiling Vanilla M'Gorilla" vanilla flavour ice cream. It is awesome stuff - coconut based and tastes fantastic and luxurious, and this desert certainly lets it be the star of the show. I softened it slightly and mixed the jam through, rather than a coating around the edges, and that seemed to work well.

But apart from that, I completely followed the recipe ;-) The sponge is dairy free without any  modification which is always nice into the bargain - reduces my margin for random errors.

I've not replicated the recipe here, but encourage you to try it out if you fancy a nostalgic nod back to the semi-melted pudding of your childhood - it's a far superior product, and much easier than the end result would have you think.

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