Bakewell Tart……er…..Pudding

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.

Well, made the tart twice now, Was it ever yummy.

I was playing around with photoshop which is what took so long, but I will post up more details later today.

I haven't blogged in quite some time, having some problems with this pregnancy. I hope to catch up as soon as possible.

Here's the recipe,

Bakewell Tart…er…Pudding

Makes one 23cm (9" tart)
Prep time: less than 10 minutes (plus time for the individual elements)
Resting time: 15 minutes
Baking time: 30 minutes
Equipment needed: 23cm (9") tart pan or pie tin (preferably with ridged edges), rolling pin

One quantity sweet shortcrust pastry (recipe follows)
Bench flour
250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability
One quantity frangipane (recipe follows)
One handful blanched, flaked almonds

Assembling the tart
Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4") thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.

Preheat oven to 200C/400F.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.

When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

Jasmine's notes:
• If you cannot have nuts, you can try substituting Victoria sponge for the frangipane. It's a pretty popular popular cake, so you shouldn't have any troubles finding one in one of your cookbooks or through a Google search. That said, our dear Natalie at Gluten a Go Go has sourced some recipes and linked to them in the related alt.db thread.
• You can use whichever jam you wish, but if you choose something with a lot of seeds, such as raspberry or blackberry, you should sieve them out.
• The jam quantity can be anywhere from 60ml (1/4 cup) to 250ml (1cup), depending upon how "damp" and strongly flavoured your preserves are. I made it with the lesser quantity of home made strawberry jam, while Annemarie made it with the greater quantity of cherry jam; we both had fabulous results. If in doubt, just split the difference and spread 150ml (2/3cup) on the crust.
Annemarie's notes:
• The excess shortcrust can be rolled out and cut into cookie-shapes (heck, it's pretty darned close to a shortbread dough).

Sweet shortcrust pastry

Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film

225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional)
15-30ml (1-2 Tbsp) cold water

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes

Jasmine's notes:
• I make this using vanilla salt and vanilla sugar.
• If you wish, you can substitute the seeds of one vanilla bean, one teaspoon of vanilla paste or one teaspoon of vanilla extract for the almond extract

Frangipane

Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all purpose flour

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don't panic. Really. It'll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

Annemarie's notes:
• Add another five minutes or more if you're grinding your own almonds or if you're mixing by hand (Heaven help you).

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

Preparation time

Total: 2 hours 15 minutes – 3 hours 30 minutes

15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool

Apple strudel
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

Tips
- Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn't come out like it should you can use the second batch to give it another try;
- The tablecloth can be cotton or polyster;
- Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves;
- To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table;
- Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.

I will Put up pictures of my attempt soon, It actually worked out this time ! woohoo. But I did it.

Chocolate Banana Nut Bread! Yummmmm!

Just found this recipe online, gonna make it today.

Here's the recipe 

Chocolate Banana Nut Bread

Adapted from delishfood

Ingredients:

• 1/2 c toasted pecans, coarsely chopped 
  
• 1 3/4 c all-purpose flour
  
• 1/4 c Dutch-processed cocoa powder
  
• 3/4 c granulated sugar
  
• 1/4 tsp baking soda
  
• 1 tsp baking powder
  
• 1/4 tsp salt
  
• 1/2 c chocolate chips  
• 3 ripe bananas, mashed well (about 1-1/2 cups)
  
• 1 tsp pure vanilla extract
  
• 2 large eggs, lightly beaten
  
• 1/4 c unsalted butter, melted and cooled
  

Method:

1. Preheat oven to 350°F and place oven rack to middle position. Butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside. Place the pecans on a baking sheet and bake for about 8 – 10 minutes, until lightly toasted. Let cool and then chop coarsely (be sure to leave a few aside for garnishment if desired).
   
2. In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside. In a medium-sized bowl, mash bananas. Add eggs, melted butter, and vanilla. With a rubber spatula lightly fold the banana mixture into the dry ingredients until just combined and batter is thick and chunky. Fold in the pecans and chocolate chips. Pour batter in prepared loaf pan. Garnish with whole pecans, if desired. Bake until bread has risen and a toothpick inserted in the center comes out clean, about 1 hour. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.
   
3. Yields one loaf.
   

Now, unfortunately for me, My heart is set on this recipe because of the beutiful picture of the loaf, in All its chocolatey glory, but, since Hubby and I-Wanna aren't into too much choco. I've decided to re-write the recipe to suit them! So plain banana.

Here's the recipe with my changes, I will post the outcome and resulting pictures as soon as I upload everything else to the comp. hopefully later tonite.

Plain Banana Bread....maybe with nuts.

Adapted from delishfood and messed up by TheBee

Ingredients:

• 1/2 c toasted pecans, coarsely chopped 
  
• 2 c all-purpose flour
  
• 1/4 c Dutch-processed cocoa powder
  
• 3/4 c granulated sugar
  
• 1/4 tsp baking soda
  
• 1 tsp baking powder
  
• 1/4 tsp salt
  
• 1/2 c chocolate chips
• 3 ripe bananas, mashed well (about 1-1/2 cups)
• 1 tsp pure vanilla extract
• 2 large eggs, lightly beaten
• 1/4 c unsalted butter, melted and cooled

Method:

1. Preheat oven to 350°F and place oven rack to middle position. Butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside. Place the pecans on a baking sheet and bake for about 8 – 10 minutes, until lightly toasted. Let cool and then chop coarsely (be sure to leave a few aside for garnishment if desired).
   
2. In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside. In a medium-sized bowl, mash bananas. Add eggs, melted butter, and vanilla. With a rubber spatula lightly fold the banana mixture into the dry ingredients until just combined and batter is thick and chunky. Fold in the pecans and chocolate chips. Pour batter in prepared loaf pan. Garnish with whole pecans, if desired. Bake until bread has risen and a toothpick inserted in the center comes out clean, about 1 hour. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.
   
3. Yields one loaf.

OOps!

Ok, I am completely scatterbrained as of late, and completely forgot to take pics of the naan and keema. I also should have posted the other pictures by now, but once again forgot. I was in the hospital for a non-stress test to make sure Baby2 was alright. It seemed to be ok, Guess it liked the attention at the hospital.hehe

Today I want to try my hand at this recipe,

Swirled Cake Bars

Adapted from  Bakingblonde

Ingredients:

• 1 1/2 cups flour
  
• 1 1/2 tsp baking powder
  
• 3/4 tsp salt
  
• 3/4 cup shortening (or butter)(I used 1/2 cup shortening 1/4 cup butter)
  
• 1 1/2 cups sugar
  
• 2 tsp vanilla
  
• 3 eggs
  
• 1 cup nuts (I omitted because I had none)
  
• 2 oz. semi-sweet chocolate, melted (I used 1 oz semi-sweet and 1 oz bittersweet)
  

Method:

1. Preheat the oven to 325 degrees
   
2. Lightly spray and flour a 9×13 pan with PAM.
   
3. In a small bowl wisk together the flour, baking powder and salt. In large mixing bowl cream the shortening and sugar. Add the vanilla and eggs. Beat only to combine. Mix in the flour mixture and beat at medium speed for 2 minutes.
   
4. Spoon half the batter into another bowl. Fold the 1/2 cup of nuts into the vanilla batter. Gently pour batter into prepared pan.
   
5. To the remaining batter fold in the melted chocolate until incorporated. Gently drop spoonfulls of the chocolate batter over the vanilla batter in the pan. Using a greased knife, cut through the two batter to create swirl patter. Top with remaining nuts.
   
6. Bake for 20-30 minutes or until a toothpick in the center comes out clean. Do not overbake.
   

*Mine baked in 24 minutes.

Naan and Simple Beef Keema

I am trying a Naan recipe from AllRecipes.com, and making my usual keema, which I can stomach right now. Having horrid cramps on my side, which are making me cry they are so painful. Baby's kicking has reduced a bit, I guess it's getting a little cramped. lol.

Anywho will post the recipes and pics, soon. I have so many pictures to post. 

I have also finally got a Sugar Paste Recipe that works, and am making my own flower cutters, since the store ones cost a bit more than I'd like.

Cake Doughnuts

I just made the Cake doughnuts recipe on this site : ImagineAnnie. I wish I had thought about taking pics. but they were so good. I seperated the batch in to 4 prts. I made 1 part today, I will try and take pics, tmrw, or whenever I make the rest. They were yummy! Even though my Hubs, Lumpy, and The In-Laws aren;t into "western" sweet stuff, none are left back. I got about 8 doughnuts, and 8 doughnut holes.

Zuni Ricotta Gnocchi!

Let's just say that after about 4 failed attempts, I still don't want to give up. My gnocchi experience is Zero, Nada. I have never eaten them, so I obviously have no clue what to do with them. Nevertheless, I did attempt making them. Unfortunately for me, it is next to impossible to find Ricotta that does not contain whey in some for or another. Due to religious circumstances beyond my control, Ricotta which is made from re-curdled whey, is not allowed. Still I tried making the ricotta at home. Disaster, the milk powder I bought was not instant, so I ended up with a big puddle of goop, and no gnocchi. No matter what I did, (I separated my goop into 4 batches) straining it for 2 days, adding flour to the mix, adding dried egg white, the gnocchi just kept breaking up in the hot water. So I tried again one final time with strained cottage cheese, (hey!  milk powder instant or not, is not cheap!) it came out like gloopy gnocchi. Not firm, or holding it's shape, but oval-ish sloppy thingies. Very diarrhea-ish. So I did take some pictures, and I will post up the recipe, but gnocchi is gonna have to wait a bit for me, at least until I try some proper ones.

I am very grateful to the hosts of this Daring Bakers Cooks Challenge, La Mia Cucina, and Cream Puffs in Venice, for giving me the opportunity to try something that I am sure is Amazing. Unfortunately my skills and ingredients weren't up to the challenge, yet! But don't get me wrong, it was a wonderful experience and I am honoured to belong to such an amazing group of people.

I will upload the pics ASAP! but it's gonna take some time. I seem to be hunted down by cramps in every body part that moves. lol! This baby is working out for a marathon I think.