DULCE De LECHE Cake

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I’ve been promising this recipe for Dulce De Leche Cake for a while, and I’ve finally taken the pix.  Dulce de Leche is a thick caramel make from condensed milk, and the easy-to-make was given July 8, 2017 (and is searchable).   This is my version of Dulce De Leche, it’s VERY sweet, so cut small portions.    It does create a great “sugar rush”, so a suitable end for a luncheon for “Ladies who Lunch”….. lol

Dulce de Leche Cake cut, ready to serve

 

Ingredients

for the cake

  • 1 cup unsalted butter, softened
  • 1 1/2 cups white sugar
  • 1/4 cup dulce de leche (recipe given earlier)
  • 3 large eggs
  • 1 teaspoon Heilala pure vanilla extract
  • 1/2 cup vegetable oil
  • 2 1/2 cups plain (all purpose) flour (can replace 2 Tablespoons with cornflour)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup whole milk

for the frosting

  • 1 1/2 cups unsalted butter, room temperature
  • 3-4 cups icing sugar, or to taste
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon + 1 cup dulce de leche (recipe given earlier)

Directions

The cake:

  • preheat oven to 325 degrees. Grease and line 2 x 23 cm (9” – 10”) cake pans.
  • Beat the butter, sugar and dulce de leche to a cream (with paddle attachment of a stand mixer).
  • Slowly add the eggs and mix until light and fluffy.
  • Add in the vanilla and oil, beat until combined
  • Into a separate bowl, sift the flour, baking powder, and salt.
  • Add the dry ingredients gradually to the creamed mixture,at low speed.
  • When the flour is JUST combined into the wet ingredients, add the milk.
  • Evenly distribute batter into the two cake pans, and bake for 20-25 minutes, or until a toothpick comes out clean. let cakes cool completely before turning out onto a cooling rack.
  • The frosting:
  • Mix butter, icing sugar, vanilla & 2 Tablespoons of dulce, whip until light and fluffy for about 8-10 minutes. (The remaining cup of dulce de leche will be used to assemble the cake.
  • Assembly:
  • Cut cakes evenly down the middle so you have four thin layers of cake.**
  • Begin with the first layer of cake – spread with a thin layer of frosting,building up around the edges. Place a small amount of dulce de leche in the middle.
  • Buttercream spread on cake, edge raised to contain inner dollop of Dulce de Leche

     

  • Place the next layer on top, spread with a thin layer of frosting,building up around the edges. Place a small amount of dulce de leche in the middle.
  • Continue until the top layer.

The finished “naked” Dulce de Leche Cake

  • The cake sides can be left “naked” as shown, and the top spread or piped with buttercream, then drizzled with slightly warmed dulce de leche. Only slightly warmed, mind, or it may melt the buttercream.
  • The sides can be spread with buttercream, if preferred.
  • ** Note: I baked the cake batter in 3 cake pans, so did not need to cut the cakes into layers. The middle one is browner, as it was steel, compared to the other pans being aluminium – but it looks effective.

Further note:  This is a VERY sweet cake, so it may not be to everyone’s taste, but it is delicious for special occasions.

The cake is beautiful (light and moist)  and could easily be modified.  I’ve tried it using the same basic recipe, but adding a little lemon juice (less than half a lemon) and the zest of one lemon, a lemon-flavoured buttercream, and a raspberry puree – great, too

Slice of Dulce de Leche Cake – moist, sweet

Dulce de Leche Cake cut, ready to serve

DULCE De LECHE Cake
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • For the cake
  • 1 cup unsalted butter, softened
  • 1½ cups white sugar
  • ¼ cup dulce de leche (recipe given earlier)
  • 3 large eggs
  • 1 teaspoon Heilala pure vanilla extract
  • ½ cup vegetable oil
  • 2½ cups plain (all purpose) flour (can replace 2 Tablespoons with cornflour)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup whole milk
  • For the frosting
  • 1½ cups unsalted butter, room temperature
  • 3-4 cups icing sugar, or to taste
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon + 1 cup dulce de leche (recipe given earlier)
Method
  1. The cake:
  2. Preheat oven to 160 C (325 F) degrees. Grease and line 2 x 23 cm (9” – 10”) cake pans.
  3. Beat the butter, sugar and dulce de leche to a cream (with paddle attachment of a stand mixer).
  4. Slowly add the eggs and mix until light and fluffy.
  5. Add in the vanilla and oil, beat until combined
  6. Into a separate bowl, sift the flour, baking powder, and salt.
  7. Add the dry ingredients gradually to the creamed mixture,at low speed.
  8. When the flour is JUST combined into the wet ingredients, add the milk.
  9. Evenly distribute batter into the two cake pans, and bake for 20-25 minutes, or until a toothpick comes out clean. let cakes cool completely before turning out onto a cooling rack.
  10. The frosting:
  11. Mix butter, icing sugar, vanilla & 2 Tablespoons of dulce, whip until light and fluffy for about 8-10 minutes. (The remaining cup of dulce de leche will be used to assemble the cake.
  12. Assembly:
  13. Cut cakes evenly down the middle so you have four thin layers of cake.**
  14. Begin with the first layer of cake – spread with a thin layer of frosting,building up around the edges. Place a small amount of dulce de leche in the middle.
  15. Place the next layer on top, spread with a thin layer of frosting,building up around the edges. Place a small amount of dulce de leche in the middle.
  16. Continue until the top layer.
  17. The cake sides can be left “naked” as shown, and the top spread or piped with buttercream, then drizzled with slightly warmed dulce de leche. Only slightly warmed, mind, or it may melt the buttercream. The sides can be spread with buttercream, if preferred.
  18. ** Note: I baked the cake batter in 3 cake pans, so did not need to cut the cakes into layers. The middle one is browner, as it was steel, compared to the other pans being aluminium – but it looks effective.
  19. Further note: This is a VERY sweet cake, so it may not be to everyone’s taste, but it is delicious for special occasions.
  20. The cake is beautiful (light and moist) and could easily be modified. I’ve tried it using the same basic recipe, but adding a little lemon juice (less than half a lemon) and the zest of one lemon, a lemon-flavoured buttercream, and a raspberry puree - great, too

 

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TURKISH MANDARIN CAKE – easy, exotic, delicious!

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This recipe for TURKISH MANDARIN CAKE always transports me back in my memory to a hot Autumn day on the Turkish coast near Ephesus, looking out to the sea and seated at a little hole-in-the-wall cafe, eating a cake like this one.   But here I am, late Winter in the Bay of Plenty, New Zealand, and it’s the aroma of this TURKISH MANDARIN CAKE that’s making the memories come alive.  This cake is divine – moist, exotic and suitable for an afternoon tea or a sumptuous dessert.  And yet, it’s sooooo easy to make – all done in the bowl of a kitchen food processor!

The cooked cake, after the syrup is poured over, and the segments arranged -but the cake is still in the paper-lined tin, to allow the syrup to soak in well.

There have been some frosts this winter, but all the local gardens have an abundance of citrus fruits:  limes, lemons, grapefruit, tangelos and mandarins and it’s the mandarins I was given that I used for this cake.  You’ll love it.  It’s easy, exotic, and delicious!

I hope you got the most important things?

  • it’s EASY
  • it’s exotic
  • it’s delicious
  • you’ll love it!

And yes, I’ve been busy, and I still have that Dulce de Leche cake to do for you, so here’s this TURKISH MANDARIN CAKE to tempt you, and another post giving a peek at some of the cake decorating I’ve been doing.. in my “spare” time!

TURKISH MANDARIN CAKE

Cake

4    mandarins (such as Satsumas), simmered for 30 minutes, then cooled and chopped into chunks

3    large eggs

1    teaspoon Heilala vanilla extract

1/2   cup plain greek-style yoghurt

50 gm  melted butter

2/3rd cup sugar

1 + 1/2 cup plain flour

2 teaspoons  baking powder

1/4 cup poppy seeds

Syrup/candied segments for decoration

3 mandarins (such as satsumas), juiced and zested

1/2 cup good honey

2  mandarins (such as satsumas), carefully segmented, with all pith removed.

Method:

Preheat an oven to 160C (325 F). Grease and line the bottom of a 22cm cake tin with a removable bottom.

Put the chopped mandarins into a kitchen food processor, and pulse until they are a smooth pulpy consistency.

Add the eggs, vanilla, yoghurt, butter and sugar, pulsing again until well combined.

Add the flour, baking powder and poppy seeds, pulsing very briefly to combine.

Gently ladle the mixture into your tin, smooth the top and bake for 40-45 minutes (or until a skewer comes out clean).

Turkish Mandarin Cake, cooked and making skewer holes for the syrup to soak into.

Make the syrup and candied segments:

To make the syrup, place the juice, zest and honey in a saucepan or a frying pan.

Melt the honey and bring to a simmer. Place the mandarin segments into the mixture and gently simmer until they are sticky and glossy, and the syrup is thickening,

The mandarin segments simmering in the syrup

Remove the segments with a slotted spoon, and place onto a piece of baking paper.

Use a thin skewer to make multiple holes all over the cake, right through to the base.

With the remaining syrup pour over the cake in the tin while the cake is still warm.

The divinely exotic Turkish Mandarin Cake, ready to serve

Serve with in slices, with yoghurt or lightly whipped cream on the side, or serve as a dessert, with ice cream.

TURKISH MANDARIN CAKE
Author: 
Recipe type: cake, dessert
Cuisine: International - Turkish, Mediterranian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This Turkish Mandarin Cake is moist, it's EASY,  it's exotic, it's delicious, and suitable for afternoon teas or for dessert - you'll love it!
Ingredients
  • Cake
  • 4 mandarins (such as Satsumas), simmered for 30 minutes, then cooled and chopped into chunks
  • 3 large eggs
  • 1 teaspoon Heilala vanilla extract
  • ½ cup plain greek-style yoghurt
  • 50 gm melted butter
  • ⅔rd cup sugar
  • 1 + ½ cup plain flour
  • 2 teaspoons baking powder
  • ¼ cup poppy seeds
  • Syrup/candied segments for decoration:
  • 3 mandarins (such as satsumas), juiced and zested
  • ½ cup good honey
  • 2 mandarins (such as satsumas), carefully segmented, with all pith removed.
Method
  1. Preheat an oven to 160C (325 F). Grease and line the bottom of a 22cm cake tin with a removable bottom.
  2. Put the chopped mandarins into a kitchen food processor, and pulse until they are a smooth pulpy consistency.
  3. Add the eggs, vanilla, yoghurt, butter and sugar, pulsing again until well combined.
  4. Add the flour, baking powder and poppy seeds, pulsing very briefly to combine.
  5. Gently ladle the mixture into your tin, smooth the top and bake for 40-45 minutes (or until a skewer comes out clean).
  6. To make the syrup, place the juice, zest and honey in a saucepan or a frying pan.
  7. Melt the honey and bring to a simmer. Place the mandarin segments into the mixture and gently simmer until they are sticky and glossy, and the syrup is thickening,
  8. The mandarin segments simmering in the syrup
  9. Remove the segments with a slotted spoon, and place onto a piece of baking paper.
  10. * Use a thin skewer to make multiple holes all over the cake, right through to the base.
  11. * With the remaining syrup pour over the cake in the tin while the cake is still warm.
  12. * Serve with in slices, with yoghurt or lightly whipped cream on the side, or serve as a dessert, with ice cream.

 

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TIRAMISU – the Italian coffee trifle

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The Italian coffee trifle known as TIRAMISU is a coffee lover’s delight, rich and coffee-creamy, with a touch of alcohol like all good trifles, and has a myriad of recipes.  This is my TIRAMISU,  derived from many sources, close to the traditional, but with some allowances and adaptations.  And I learned to make my own MASCARPONE cheese to indulge myself – I posted the recipe last night.

I’ll never forget my first taste of TIRAMISU in Italy, in a small taverna on one side of the famous Piazza Navona, sandwiched between the Vatican and the Spanish Steps and my favourite building ever, the Pantheon, in Rome.   The luscious coffee-custardy dessert was like nothing I’d ever experienced before, and I made rather a pig of myself, I’m afraid.  Let’s just say I didn’t stop at one, and leave it at that!

Tiramisu (and one of 2 gift ones), ready to serve. The top cream layer isn’t distinct, but it’s there, with it’s grated chocolate. Oh, trust me – it’s there!

Making a Tiramisu at home, from scratch, takes time, but it’s easy if you take it in stages – and read the recipe right through first!.  First make the zabaglione, add the mascarpone, cool, and add the cream.   Then prepare the coffee-Marsala mix.  Then with those two in front of you, dip the Savoiardi sponge fingers into one, place in dish, cover with the zabaglione-mascarpone mix, and you’re well on the way.

I make mine the day before needed, and top with extra cream and the chocolate topping just before serving.

My Tiramisu – made at home, from scratch, and YOU can do it, too.

My TIRAMISU – the Italian coffee trifle

Makes at least 10 servings – not including the two small “gift” ones…..

INGREDIENTS:

250 ml (1 cup) brewed espresso or very strong coffee, at room temperature

125 ml (1/2 cup) dry Marsala wine  (divided into 2 equal quantities)*

3-4 teaspoons Heilala vanilla extract or paste

5-6 large egg yolks  (freeze the whites in 2 lots, for sponges, pavlova, etc)

125 ml (1/2 cup) granulated sugar (divided into 2 equal quantities)

450-500 gm (14-16 ounces) mascarpone cheese

350 ml (1.5 cups) whipping or heavy cream

30-50 Savoiardi Italian ladyfingers (keep the leftovers in an airtight container)

Topping:

125 ml (1/2 cup) whipping or heavy cream

1 Tablespoon icing sugar

1/2 teaspoon Heilala vanilla paste or extract

50-60 gm (2 oz) dark chocolate (grated) or hot chocolate powder or cocoa powder for dusting

* You can use an alternative to Marsala wine, but it won’t be quite the same.  Suitable alternatives are sherry, brandy and or liqueurs.  In fact, when I do a chocolate version of Tiramisu for non-coffee loving friends, I use a mixture of  hot chocolate, brandy and a chocolate liqueur, such as Creme de Cacao.  Kahlua is nice with the coffee version, too

METHOD:

Make the Zabaglione-mascapone custard filling:

In a small stainless steel bowl that will fit over a pot (or a double boiler), whisk the egg yolks,  half the Marsala and half the sugar.  Place the bowl over a pot of just-simmering water, with about 25 mm (1 inch) between the bottom of the bowl and the hot water.

Whisking over simmering water, to cook, and increase the volume of the egg mix

Beat with a whisk (great arm workout, guys and gals!), or a hand beater, or an electric hand-held mixer, until the mixture is tripled in volume, which will take from 4 to 8 minutes.

The zabaglione ready – see how thick it is, and holding it’s shape.

NOTE: Until the mixture is tripled in amount, DO NOT stop beating, or you will end up with “sweet scrambled eggs”.  So, no cellphones or other phone calls, and don’t answer the door.  4 to 8 minutes aren’t long – except when you’re whipping this Zabaglione-like custard!

Zabaglione-mascarpone mix for Tiramisu, before the cream is folded in.

When the mixture is tripled in size, and holds it’s shape well, remove from the bowl from the heat, leave for 5 minutes to cool a little, then beat in the mascarpone cheese until just combined, then let stand for 10-15 minutes (time for a coffee or that phonecall…).

Whip the cream in a bowl until it holds stiff peaks, then fold half the cream into the cooled zabaglione-mascapone mixture. Be gentle, this is a folding movement, not a beating.   Then fold in the rest of the cream.  If the custard is still a bit warm, you may lose a little volume,  but that’s fine.  or, if you have time, leave it to cool a bit longer- we’re busy people, make it work for you.

Make the coffee-Marsala dipping mixture:

In a flattish pudding bowl, combine the  espresso (I get a takeaway) or other coffee, the other half of the Marsala wine, the vanilla extract, and the rest of the sugar, stirring well to dissolve the sugar.

Assembling the Tiramisu:

First, get your glamorous Trifle Bowl, or a deep glass bowl about 23 – 25 cms (9-10 inches),  You can also use a square or oblong dish, and make just two layers, or even use a loaf tin, and cut the finished dessert into slices.

Coffee-marsala mix on left, zabagilone-mascarpone in middle, trifle bowl at rear, and 2 glasses for gift Tiramisu on right – all set to start assembling! Note the packet of Savoiardi sponge fingers at left rear and an open pack in front of that.

With the coffee-marsala mix and the zabaglione-mascapone mix in front of you, you’re good to go.

Dip a few of the Savoiardi sponge fingers very quickly into the coffee mix, and use them to line the bottom of your bowl.  (You might find that you need to break a few into pieces to fit them in the dish).

Quickly dip the Savoiardi biscuits, then lay into your dish, covering the bottom, and maybe cutting some to fit. Sorry, I didn’t realise the unopened pack would show through quite so much – it’s well behind my trifle bowl.

Spoon half of the mascarpone filling over the lady fingers and spread into an even layer. Grate half of the bittersweet chocolate over filling. Then dip the remaining ladyfingers very quickly into the coffee and arrange a second layer over filling.

Assembling the next layer of coffee-soaked Savoiardi sponge fingers on top of the first two layers. Still some gaps to fill with cut pieces of fingers… Savoiardi sponge one, that is!

Keep layering soaked biscuits and the zabaglione-mascarpone mixure as high as you desire, leaving room at the top for the extra whipped cream layer, if using.   Then cover with plastic kitchen wrap and put into the fridge for at least 6-8 hours, or overnight.  I prefer making mine the day before, and doing the last cream and chocolate layer, just before serving.

About 20 minutes before serving, remove your bowl from the fridge to bring it back closer to room temperature.

Make the optional cream layer:

Just before you’re ready to serve, whip the topping amount of cream with the icing sugar and the vanilla (I sometimes add a dessertspoon of liqueur, too).  Spread gently over the top, and smooth with a spatula, the grate dark chocolate and/or cocoa (shake through a small sieve).

And enjoy!  It’s rich, decadent and just divine!

Autumn’s Culinary tips for Tiramisu:

  •  I like to make mine the day before it’s to be served, and add extra cream at the last minute.
  • Leftovers (huh?) will keep, covered, in the fridge for up to four days, but will start losing texture in the fingers from 2 days.  The positive is, the flavours become more syrupy and blended, too.  That’s IF you have leftovers…
  • Instead of expresso coffee, you can use a unsweetened hot chocolate or cocoa, in exactly the same way.
  • This does NOT work with English-style sponge – it’s too soft.  Tiramisu relies on the texture of the crisp Savoiardi fingers lightly dipped, for it’s unique texture.
  • You “could” use a fruit juice and rum or brandy essence for a non-alcoholic version, but it just doesn’t taste the same – keep Tiramisu for occasions when it’s “adults only” at the dining table!

TIRAMISU - the Italian coffee trifle
Author: 
Recipe type: Dessert, International
Cuisine: International - Italian
Serves: 10-12 serves
 
The Italian coffee trifle known as TIRAMISU is a coffee lover's delight, rich and coffee-creamy, with a touch of alcohol like all good trifles, has a myriad of recipes. This is my TIRAMISU, derived from many sources, close to the traditional, but with some allowances and adaptations. And I learned to make my own MASCARPONE cheese to indulge myself - I posted the recipe last night.
Ingredients
  • 250 ml (1 cup) brewed espresso or very strong coffee, at room temperature
  • 125 ml (1/2 cup) dry Marsala wine (divided into 2 equal quantities)*
  • 3-4 teaspoons Heilala vanilla extract or paste
  • 5-6 large egg yolks (freeze the whites in 2 lots, for sponges, pavlova, etc)
  • 125 ml (1/2 cup) granulated sugar (divided into 2 equal quantities)
  • 450-500 gm (14-16 ounces) mascarpone cheese
  • 350 ml (1.5 cups) whipping or heavy cream
  • 30-50 Savoiardi Italian ladyfingers (keep the leftovers in an airtight container)
  • Topping:
  • 125 ml (1/2 cup) whipping or heavy cream
  • 1 Tablespoon icing sugar
  • ½ teaspoon Heilala vanilla paste or extract
  • 50-60 gm (2 oz) dark chocolate (grated) or hot chocolate powder or cocoa powder for dusting
  • * You can use an alternative to Marsala wine, but it won't be quite the same. Suitable alternatives are sherry, brandy and or liqueurs. In fact, when I do a chocolate version of Tiramisu for non-coffee loving friends, I use a mixture of hot chocolate, brandy and a chocolate liqueur, such as Creme de Cacao. Kahlua is nice with the coffee version, too
Method
  1. Make the Zabaglione-mascapone custard filling:
  2. In a small stainless steel bowl that will fit over a pot (or a double boiler), whisk the egg yolks, half the Marsala and half the sugar. Place the bowl over a pot of just-simmering water, with about 25 mm (1 inch) between the bottom of the bowl and the hot water.
  3. Beat with a whisk (great arm workout, guys and gals!), or a hand beater, or an electric hand-held mixer, until the mixture is tripled in volume, which will take from 4 to 8 minutes.
  4. NOTE: Until the mixture is tripled in amount, DO NOT stop beating, or you will end up with "sweet scrambled eggs". So, no cellphones or other phone calls, and don't answer the door. 4 to 8 minutes aren't long - except when you're whipping this Zabaglione-like custard!
  5. When the mixture is tripled in size, and holds it's shape well, remove from the bowl from the heat, leave for 5 minutes to cool a little, then beat in the mascarpone cheese until just combined, then let stand for 10-15 minutes (time for a coffee or that phonecall...).
  6. Whip the cream in a bowl until it holds stiff peaks, then fold half the cream into the cooled zabaglione-mascapone mixture. Be gentle, this is a folding movement, not a beating. Then fold in the rest of the cream. If the custard is still a bit warm, you may lose a little volume, but that's fine. or, if you have time, leave it to cool a bit longer- we're busy people, make it work for you.
  7. Make the coffee-Marsala dipping mixture:
  8. In a flattish pudding bowl, combine the espresso (I get a takeaway) or other coffee, the other half of the Marsala wine, the vanilla extract, and the rest of the sugar, stirring well to dissolve the sugar.
  9. Assembling the Tiramisu:
  10. First, get your glamorous Trifle Bowl, or a deep glass bowl about 23 - 25 cms (9-10 inches).
  11. With the coffee-marsala mix and the zabaglione-mascapone mix in front of you, you're good to go.
  12. Dip a few of the Savoiardi sponge fingers very quickly into the coffee mix, and use them to line the bottom of your bowl. (You might find that you need to break a few into pieces to fit them in the dish).
  13. Spoon half of the mascarpone filling over the lady fingers and spread into an even layer. Grate half of the bittersweet chocolate over filling. Then dip the remaining ladyfingers very quickly into the coffee and arrange a second layer over filling.
  14. Keep layering soaked biscuits and the zabaglione-mascarpone mixure as high as you desire, leaving room at the top for the extra whipped cream layer, if using. Then cover with plastic kitchen wrap and put into the fridge for at least 6-8 hours, or overnight. I prefer making mine the day before, and doing the last cream and chocolate layer, just before serving.
  15. About 20 minutes before serving, remove your bowl from the fridge to bring it back closer to room temperature.
  16. Make the optional cream layer:
  17. Just before you're ready to serve, whip the topping amount of cream with the icing sugar and the vanilla (I sometimes add a dessertspoon of liqueur, too). Spread gently over the top, and smooth with a spatula, the grate dark chocolate and/or cocoa (shake through a small sieve).
  18. And enjoy! It's rich, decadent and just divine!
  19. Autumn's Culinary tips for Tiramisu:
  20. * I like to make mine the day before it's to be served, and add extra cream at the last minute.
  21. * Leftovers (huh?) will keep, covered, in the fridge for up to four days, but will start losing texture in the fingers from 2 days. The positive is, the flavours become more syrupy and blended, too. That's IF you have leftovers...
  22. * Instead of expresso coffee, you can use a unsweetened hot chocolate or cocoa, in exactly the same way.
  23. * This does NOT work with English-style sponge - it's too soft. Tiramisu relies on the texture of the crisp Savoiardi fingers lightly dipped, for it's unique texture.
  24. * You "could" use a fruit juice and rum or brandy essence for a non-alcoholic version, but it just doesn't taste the same - keep Tiramisu for occasions when it's "adults only" at the dining table!

 

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Microwave Golden Syrup Pudding – cooked in just 8 minutes, but just like Grandma used to make!

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Just the easiest Microwave Golden Syrup Pudding, ever – blessings on your microwave!  It’s edging quickly into Winter here in New Zealand, and the nights are getting cooler, so “the troops” are pining for “comfort food”, and in this household, that’s hot puddings!  Preferably with sauce!

The Microwave Golden Syrup Pudding tastes just like the Steamed Golden Syrup Puddings that Grandma used to make, that took AGES to steam – THIS version will be ready in around 10 minutes – from making to finished baking!

Memories of childhood winter comfort food, the Microwave Golden Syrup Pudding is so easily and quickly made, and – better yet – it’s a great way to feed a family of four, with the simplest of ingredients from the pantry, or extend a meal to accommodate unexpected guests, without loosing your cool or rushing out to the supermarket!

I’ve been hitting the microwave recipes a lot, lately, and I’m NOT sorry about that as I’m teaching a mother how she can feed her family cheaply and quickly, which is great for a working solo mum.  Make this size Microwave Golden Syrup Pudding in a smaller microwave ring pan…. Double, and use the largest sized ring pans.

And guys!  You’ve been joining this site a lot lately, and this Microwave Golden Syrup Pudding is something you’ll love!  While there’s nothing left over when this one is put in front of a family, it’s so quick for a working male to make, too – and it keeps (covered in the fridge) for a few days, and reheats in less than a minute in the microwave.

Oh, and I have to admit something…….. I’ll have to make it again, very soon.

Why?

Because the “hungry hoards” swooped on the Microwave Golden Syrup Pudding as soon as it was cooked, and there was no way I had time to take the pictures!!

 

Microwave Golden Syrup Pudding
PREP TIME: 5 mins COOK TIME: 8 mins
Microwave Golden Syrup Pudding – cooked in just 8 minutes! – is an easy economical and totally yummy self saucing pudding that will bring back memories of childhood days, winter evenings, and that delicious golden syrupy flavour.

Ingredients
• 60 g butter
• 3/4 cup sugar
• 1/2 cup milk
• 1 cup self-raising flour
• 1 1/2 cup boiling water
• 3 Tablespoons golden syrup

Method

 Mix together milk, sugar and flour in a bowl (or a pyrex glass casserole dish)

–  If using the pyrex glass dish, simply top with chopped butter.  If using a microwave ring pan, dollop the batter around the base, and top with butter.

–  Dissolve the golden syrup in the boiling water and pour over the top of the batter.

–  Microwave on high for 8 minutes in a very large bowl.  Be careful removing from the oven – that syrup is HOT!

– Serve with whipped cream, yoghurt, custard, ice cream, apricots, peaches…. you get my drift…  Just get stuck in and enjoy!

Simple, comforting, easy, cheap, and quick!

Microwave Golden Syrup Pudding - cooked in just 8 minutes!
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Microwave Golden Syrup Pudding - cooked in just 8 minutes!! - is an easy economical and totally yummy self saucing pudding that will bring back memories of childhood days, winter evenings, and that delicious golden syrupy flavour.
Ingredients
  • • 60 g butter
  • • ¾ cup sugar
  • • ½ cup milk
  • • 1 cup self-raising flour
  • • 1½ cup boiling water
  • • 3 Tablespoons golden syrup
Method
  1. - Mix together milk, sugar and flour in a bowl (or a pyrex glass casserole dish)
  2. - If using the pyrex glass dish, simply top with chopped butter. If using a microwave ring pan, dollop the batter around the base, and top with butter.
  3. - Dissolve the golden syrup in the boiling water and pour over the top of the batter.
  4. - Microwave on high for 8 minutes in a very large bowl. Be careful removing from the oven - that syrup is HOT!
  5. - Serve with whipped cream, yoghurt, custard, ice cream, apricots, peaches.... you get my drift... Just get stuck in and enjoy!
  6. Simple, comforting, easy, cheap, and quick!

 

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THREE LEMON CURDS for filling LEMON CUPCAKES

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Its always nice to have options when wanting a nice tart filling for cupcakes, or cakes, or a pavlova, or even to spread on toast, so here’s THREE LEMON CURDS for filling LEMON CUPCAKES

Three LEMON CURDS for filling lemon Cupcakes (my last post):

 

Pineapple Lemon Curd   (my favourite)

Makes 2 ½ cups of tangy filling, which is equally nice on toast or scones, or as a cake filling

Ingredients

12 cup sugar

1 Tablespoon cornflour/cornstarch

18 teaspoon salt

1cup pineapple juice (can be drained from can of pineapple in juice)

2 Tablespoons fresh lemon juice

3 large eggs (size 6 or 7)

2 Tablespoons butter

Method:

Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk.

Stir in juices and eggs; bring to a boil over medium heat, stirring constantly with a whisk.

Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts.

Spoon mixture into a medium bowl; cool. Cover and chill for at least 6 hours or overnight (the mixture will thicken as it cools).

This will last in the fridge for over a week.

Lemon Curd

Ingredients:
¼ cup lemon juice

¼ cup Chelsea Caster Sugar,

½ cup water,

1 Tablespoon cornflour mixed with 1 tablespoon water

1 egg yolk

Method:

Place the lemon juice, sugar and water in a small pan and gently heat, stirring until the sugar has dissolved.

Bring to a simmer and add the combined cornflour and water and cook for a further 2 minutes until the mixture is thick and bubbling.

Remove the pan from the heat and whisk in the egg yolk. Chill until the curd has cooled and thickened.

– See more at: http://www.chelsea.co.nz/browse-recipes/lemon-curd-cupcakes-lemon-buttercream/#sthash.387e1vmD.dpuf

Lemon & Passionfruit Curd

Ingredients:

2 cups sugar

125g butter

4 eggs

2 lemons

3 – 4 passionfruit

Method:

  1. Zest the skin of the lemons, avoiding the white bit, and strain the juice. Keep. Remove the passionfruit pulp.
  2. Into a bowl add the sugar, butter lemon zest, juice and passionfruit pulp. Beat the 4 eggs and add this, too, to the bowl.
  3. Over a double boiler, place the bowl and cook slowly stirring frequently until the curd is thick and smooth.
  4. Pour curd into hot, sterilised jars.

NOTE: All these recipes will keep in the fridge for 1-2 weeks

THREE LEMON CURDS for filling LEMON CUPCAKES
Author: 
Recipe type: baking, cakes, desserts, preserves
 
Three great LEMON CURD fillings - for cupcakes, cakes, pavlova, or as a spread on toast
Ingredients
  • Pineapple Lemon Curd (my favourite)
  • Makes 2 ½ cups of tangy filling, which is equally nice on toast or scones, or as a cake filling
  • Ingredients
  • 1⁄2 cup sugar
  • 1 Tablespoon cornflour/cornstarch
  • 1⁄8 teaspoon salt
  • 1cup pineapple juice (can be drained from can of pineapple in juice)
  • 2 Tablespoons fresh lemon juice
  • 3 large eggs (size 6 or 7)
  • 2 Tablespoons butter
  • Method:
  • Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk.
  • Stir in juices and eggs; bring to a boil over medium heat, stirring constantly with a whisk.
  • Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts.
  • Spoon mixture into a medium bowl; cool. Cover and chill for at least 6 hours or overnight (the mixture will thicken as it cools).
  • This will last in the fridge for over a week.
  • Lemon Curd
  • Ingredients:
  • ¼ cup lemon juice
  • ¼ cup Chelsea Caster Sugar,
  • ½ cup water,
  • 1 Tablespoon cornflour mixed with 1 tablespoon water
  • 1 egg yolk
  • Method:
  • Place the lemon juice, sugar and water in a small pan and gently heat, stirring until the sugar has dissolved.
  • Bring to a simmer and add the combined cornflour and water and cook for a further 2 minutes until the mixture is thick and bubbling.
  • Remove the pan from the heat and whisk in the egg yolk. Chill until the curd has cooled and thickened.
  • - See more at: http://www.chelsea.co.nz/browse-recipes/lemon-curd-cupcakes-lemon-buttercream/#sthash.387e1vmD.dpuf
  • Lemon & Passionfruit Curd
  • Ingredients:
  • 2 cups sugar
  • 125g butter
  • 4 eggs
  • 2 lemons
  • 3 – 4 passionfruit
  • Method:
  • Zest the skin of the lemons, avoiding the white bit, and strain the juice. Keep. Remove the passionfruit pulp.
  • Into a bowl add the sugar, butter lemon zest, juice and passionfruit pulp. Beat the 4 eggs and add this, too, to the bowl.
  • Over a double boiler, place the bowl and cook slowly stirring frequently until the curd is thick and smooth.
  • Pour curd into hot, sterilised jars.

 

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Savoury or Sweet, APPLE ROSES are a TREAT!

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Apple Roses, in savoury or sweet forms, look spectacular and taste wonderful but are so easy to make, let a child help you make them!

Wow your friends, at parties or for a special dessert, but while they look complicated the process of making them is child’s play and best of all you can freeze them, to bake when needed!  And best of all – your friends will think you spent hours making them!

Sweet apple roses

Sweet Apple Roses – such a sweet treat to eat

Savory Apple Roses

Savoury Apple Roses – cheese, savoury sauce, and pastry!

I’ve shown the making of the savoury ones first.

Truth be known, we were having so much fun making them, I forgot to take pictures of the sweet ones!  But the process is virtually the same – just the spread on the pastry is different, and cheese (and salami, if desired) and salt and pepper are used instead of the sweet ingredients.

Apple roses have been around for ages, and those in the know about them all have a different “take” on them – but I haven’t seen anyone do both the sweet and savoury versions.   This is my take on them, so – enjoy!

1. Smear sauce, then place apple slices, cheese, and a touch of salt and pepper onto the pastry strip

2. Fold pastry strip over apple, cheese and sauce, then roll up

3. Roll up strip, ready to place into muffin trays

Savory Apple Roses ready for the oven

Sweet Apple Roses ready for the oven

 

 

 

 

 

 

 

Sweet [left] and Savoury [right] APPLE ROSES, out of the oven

Savoury Apple Roses

Savoury Apple Roses, ready to serve

Sweet Apple Roses

Sweet Apple Roses, ready to serve

Savoury or Sweet, APPLE ROSES are a TREAT!
Author: 
Recipe type: snack, dessert
Prep time: 
Cook time: 
Total time: 
 
Savoury or sweet, APPLE ROSES are a treat! So easy to make, but they look spectaular and taste mmmmmmmmmm!
Ingredients
  • • 2 large or 3 smaller apples (I used Gala and Jazz)
  • • 3-4 squares of commercial puff pastry (thawed)
  • • ½ Lemon - Juice
  • • Apple paste, apple butter, or jam (I used strawberry)
  • • Sugar, cinnamon, nutmeg and Ground Gloves to sprinkle
  • (food colour, if desired}
  • The SAVOURY VERSION is just as simple, but requires a few more ingredients.
  • Omit sugar, spices and jam)
  • • 2 large or 3 smaller apples (I used Gala and Jazz)
  • • 3-4 squares of commercial puff pastry (thawed)
  • • ½ Lemon – Juice
  • • Cheddar or Gouda cheese, cut into thin slices.
  • • Some chutney, pizza sauce or cranberry sauce (I used cranberry).
  • • Salami slices, cut in half (if desired)
  • • Salt and pepper to sprinkle.
Method
  1. Slice your apple in half (top to bottom) and then carefully cut the core out, keeping the apple intact. Then, slice your half apple pieces into very thin strips of apple.
  2. Put the strips of apple slices in a microwavable bowl part filled with water and the juice of half a lemon. This will help prevent the apples from browning.
  3. Microwave the apples for 4 minutes to soften. Then, drain the water out of the bowl. ***
  4. Roll out your thawed puff pastry sheet slightly on a floured surface. Cut into 4-6 even strips.
  5. Spread a thin layer of apple butter onto each strip.
  6. Start on one end and place the apple strips onto the puff pastry sheet. The apple slices will stack on top of each other as you work your way down. You want a little of the apple popping off the pastry strip. Leave a little empty pastry at the end of the strip. WARNING - the apple might be a bit warm.
  7. Sprinkle with a little cinnamon and ground cloves to taste. Nutmeg would also be a good choice.
  8. Fold over the bottom half of the pastry on top of the apple slices.
  9. Start at one side and start rolling. When you get to the end, take the little bit of extra puff pastry and rub/press it into other pastry to create a slight seal.
  10. Place them into a muffin pan cup sprayed with a little bit of non-stick spray.
  11. In a small bowl, mix ¼ cup sugar with a little of the spices, to your taste. Sprinkle about ½ a teaspoonful onto each “rose”.
  12. Bake at 190 deg C. (375 F,) for about 30 minutes.
  13. Remove from pan and let cool on rack.
  14. Dust with icing sugar if serving cool.
  15. Autumn’s culinary tip:
  16. *** If you have the time, place half the apple slices in a separate bowl, with a few drops of red food colouring, for a few minutes before microwaving, to have some nice red slices.
  17. You can make these ahead of time, and freeze them, then pop into airtight freezer bags. Thaw when ready, and bake.
  18. The SAVOURY VERSION is just as simple, but requires a few more ingredients.
  19. • 2 large or 3 smaller apples (I used Gala and Jazz)
  20. • 3-4 squares of commercial puff pastry (thawed)
  21. • ½ Lemon – Juice
  22. • Cheddar or Gouda cheese, cut into thin slices.
  23. • Some chutney, pizza sauce or cranberry sauce (I used cranberry).
  24. • Salami slices, cut in half (if desired)
  25. • Salt and pepper to sprinkle.
  26. Prepare all (apple slices and pastry) as above, using chutney or savoury sauce of your choice spread in place of the sweet spread.
  27. Lay your apple slices on the pastry strips, place part slices of cheese on top Then add salami slices, if using. Sprinkle with a mere whisper of salt and pepper.
  28. Fold strip in half, over the filling, and roll up as before. Place them into a muffin pan cup sprayed with a little bit of non-stick spray.
  29. Bake at 190 deg C (375 F.) for about 30 minutes.
  30. Remove from pan and let cool on rack.

 

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Chocolate Cake in a Cup or Mug

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I promised, so I’m delivering – a quick CHOCOLATE CAKE in a CUP or a MUG…. for those times you want cake, and you want it NOW!

This cake is a very quick and easy, and very personal treat, if you can spare 5 minutes to mix and nuke it.

It’s a recipe for one mug, but as it’s so rich and dense (more like a Mud Cake), try making it for two as a sweet and naughty surprise, while making a cup of coffee.  I made mine in a couple of old glass “punch cups”, bought very cheaply at an op shop.

It certainly hits the sweet spot!  Because  it’s  dense and rich,  I recommend some pouring or whipped cream (I always have a can on hand in the fridge), or a scoop of icecream.  Or both!  Delightfully decadent.

 

decadent-chocolate-cake-in-cup

Decadent Chocolate Cake in a cup for one.

Two cakes from the one mix

 

 

 

 

 

 

 

Ingredients:

3 Tablespoons sugar

1 Tablespoon cocoa

4 Tablespoons plain flour

1 egg (size 6-7)

3 Tablespoons oil (I use canola)

3 Tablespoons milk

1/2 teaspoon Heilala Vanilla extract or paste

  1. Lightly grease a mug or two ramekins.
  2. Into a bowl, place sugar, flour and cocoa.
  3. Mix with a fork until combined.
  4. Add egg, oil, milk and vanilla.
  5. Mix lightly, spoon into mug or two ramekins.
  6. Cook in the microwave, approx 1 – 2 minutes.  (My two took 1.25 mins)
  7. Enjoy with pouring or whipped cream or icecream – or all three!

Autumn’s Tips:

  1. If you really want to go over the top, add a square of chocolate in the middle of the cake, and/or grate chocolate on the cream/icecream.
  2. Change from chocolate to vanilla by omitting the cocoa and replacing with 1 Tablespoon cornflour.
  3. You can enhance the chocolate flavour by replacing a Tablespoon of the milk with Kahlua or similar liqueur or spirit.
  4. Likewise, for a “white” cake (as in tip 2), you could replace a Tablespoon of the milk with Baileys Irish Cream, Kirsch, etc.

Chocolate Cake in a Cup or Mug
Author: 
Recipe type: baking, dessert
Prep time: 
Cook time: 
Total time: 
 
A very quick Chocolate Cake in a Cup or Mug - dense, rich, so delightfully decadent.
Ingredients
  • This cake is a very quick and easy, and very personal treat, if you can spare 5 minutes to mix and nuke it.
  • It’s a recipe for one mug, but try making it for two as a sweet and naughty surprise, while making a cup of coffee. I made mine in a couple of old glass “punch cups”, bought very cheaply at an op shop.
  • It certainly hits the sweet spot! It’s quite dense and rich, so I recommend some pouring or whipped cream (I always have a can on hand in the fridge), or a scoop of icecream. Or both! Delightfully decadent.
  • Ingredients:
  • 3 Tablespoons sugar
  • 1 Tablespoon cocoa
  • 4 Tablespoons plain flour
  • 1 egg (size 6-7)
  • 3 Tablespoons oil (I use canola)
  • 3 Tablespoons milk
  • ½ teaspoon Heilala Vanilla extract or paste
Method
  1. Lightly grease a mug or two ramekins.
  2. Into a bowl, place sugar, flour and cocoa.
  3. Mix with a fork until combined.
  4. Add egg, oil, milk and vanilla.
  5. Mix lightly, spoon into mug or two ramekins.
  6. Cook in the microwave, approx 1 – 2 minutes. (My two took 1.25 mins)
  7. Enjoy with pouring or whipped cream or icecream – or all three!
  8. Autumn’s Tips:
  9. If you really want to go over the top, add a square of chocolate in the middle of the cake, and/or grate chocolate on the cream/icecream.
  10. Change from chocolate to vanilla by omitting the cocoa and replacing with 1 Tablespoon cornflour.
  11. You can enhance the chocolate flavour by replacing a Tablespoon of the milk with Kahlua or similar liqueur or spirit.
  12. Likewise, for a “white” cake (as in tip 2), you could replace a Tablespoon of the milk with Baileys Irish Cream, Kirsch, etc.

 

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Grenada Nutmeg Cake

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The Grenada Nutmeg Cake is an unusual cake prepared in 2 stages – the base, and then the batter poured over.  The magic of amalgamation of crust and sponge happens during cooking!  It’s nice to have a cake that doesn’t require icing, too!  It’s not too fragile to take on a picnic, either.  It also makes a great dessert with cream, custard or ice cream.

I prefer to use a 25 cm cake pan for this recipe, to make a cake about 5 cm (2″) tall – the more traditional, flatter, teacake shape. It usually takes just 25 minutes at the most to bake, this size.

Grenada Nutmeg Cake - a wonderful teacake that needs no icing

Grenada Nutmeg Cake – a wonderful teacake that needs no icing

Grenada Nutmeg Cake
Author: 
Recipe type: Dessert, cakes, baking, picnic
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
The Grenada Nutmeg Cake is an unusual cake prepared in 2 stages – the base, and then the batter poured over. The magic of amalgamation of crust and sponge happens during cooking! It’s nice to have a cake that doesn’t require icing, too!
Ingredients
  • 2 whole nutmegs, grated
  • 1 ½ cups wholemeal flour
  • 1 ½ cups brown sugar
  • 150g butter
  • 2 eggs, lightly beaten
  • 2 teaspoon baking powder
  • ½ teaspoon mixed spice
  • ½ cup walnuts, chopped
  • Optional: 25-50 gms dark chocolate, grated
Method
  1. Preheat oven to 170C (333 Degrees F).
  2. Grease and line a 20-25cm spring cake tin.
  3. Grate 2 whole nutmegs.
  4. In a bowl mix the flour and sugar together, and rub in the butter to resemble bread crumbs.
  5. Divide mixture into two.
  6. Put half the flour, sugar, and butter mixture into the cake tin.
  7. Mix the egg, baking powder, mixed spice and nutmeg into the other half of the mixture.
  8. Pour over the bottom layer.
  9. Sprinkle with walnuts. (I sometimes add some grated 70% dark chocolate under the walnuts, too – shhhh!)
  10. Bake for 25-30 minutes (depends on size of tin and depth of batter).
  11. Serve warm with whipped cream as a dessert, or cold for a teacake.

 

 

 

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Chayote Relleno Dulces (Sweet Stuffed Chokos)

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Chayote Relleno Dulces (Sweet Stuffed Chokos)

(A Puerto Rican and Cuban traditional dessert, adapted)

Did you think chokos were a vegetable?  Well, think again!

This gorgeous dessert, reminiscent of a luxe deluxe bread and butter pudding (a VERY adult one, with all the alcohol!) is a long way from a vegetable dish!  But it’s so easy to make, and will amaze your dinner guests, especially if you don’t divulge the contents until after they’ve eaten it!.   Ideal to be eaten with vanilla or avocado icecream, and some whipped cream, if you’re really not counting the calories……

choko-merliton-chayote

A smooth-skinned version of the humble choko (also known as merliton and chayote)

 

 

 

 

 

Chayote-relleno-dulce-choko-merliton-avocado-icecream

Chayote Relleno Dulces (Sweet Stuffed Chokos) served with Avocado Ice Cream

 

 

 

 

 

Chayote Relleno Dulces (Sweet Stuffed Chokos)
Author: 
Recipe type: dessert, vegetarian
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 3 large chokos (merlitons or chayote)
  • 3 eggs well beaten
  • 1 cup seedless raisins (or sultanas)
  • 1 cup sugar
  • ¾ cup dry sherry (or ¼ liquor, ½ cup milk, or even ¾ cup rum!))
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 6 x 3” (6 x 65 cm) squares sponge cake (for convenience, use a trifle sponge slab or a round of trifle sponge from supermarket )
  • slivered almonds
Method
  1. If chokos are uncooked:
  2. Cut the chokos in half and cook them in boiling salted water in covered saucepan for about 20 minutes or until they are tender.
  3. This timing varies with size and age of Choko. Drain well.
  4. If chokos are pre-cooked:
  5. When cool enough to handle, remove the seed and scoop out the pulp leaving shell intact.
  6. Mash the pulp and combine with the eggs, raisins, sugar, nutmeg, sherry and cake, mixing well .
  7. If the mixture seems too liquid add some more sponge to give it body .
  8. Stuff the choko shells, top with the almonds, and arrange in greased baking dish.
  9. Bake in moderate oven 325° F (160 degrees C ) for about 15 minutes until golden.
  10. Serve with icecream.
  11. Mixture can also be baked in greased ramekins - watch carefully so as not to burn.

 

 

 

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QUINCE TARTE TARTIN

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QUINCE TARTE TARTIN

Such a simple dessert!

Quince Tartin-C

While I have used quinces as I love the delicious exotic perfume and flavour of this wonderfful old-fashioned fruit, you can also do exactly the same method with ANY firmish fruit – apples (the classic French Pomme Tarte Tartin…), Peach or apricot halves…. you are limited only by your imagination…

(And also a continuation of THE ONE QUINCE RECIPE TO RULE THEM ALL, this time in printable form.)

QUINCE TART TARTIN
Author: 
Recipe type: dessert, vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A quick delicious dessert, using fresh or thawed frozen fruit, and a sheet of prepared puff pastry
Ingredients
  • 2 Tablespns butter
  • 2 Tablspns brown sugar
  • 1 - 2 Tablespns water
  • slices of cooked quince (or other cooked fruit fruit)
  • 1 sheet prepared frozen, thawed puff pastry
Method
  1. Pre-heat oven.
  2. Into a heavy pan that can go into the oven, melt butter, add brown sugar (or a mix of brown and white, stir until bubbling.
  3. Add 1 - 2 tablespoons of water to the butter/sugar in the pan, quickly and lightly mix until sugar is dissolved and mixture is caramelly.
  4. Remove pan from heat on the hob top.
  5. Slice some of your fruit (like apple slices...). add quince slices into pan in a pattern.
  6. Quickly flop the pastry sheet over the top, tuck down around sides, quickly make a couple of holes to let out a little steam, and put into middle of a hot oven (around 160-180 degrees C).
  7. Cook until lightly browned and crisp.
  8. To serve. Place serving plate over the top of pan, quickly turn over, scrape any remaining sauce over top of fruit, and serve with cream, ice cream or custard... or all of those.....!

 

Quince Tartin-BQuince Tartin-A

 

Autumn’s Culinary Tip:

If you don’t have a heavy skillet or pan that can go from hob top to the oven – don’t despair!

Throw the caramel ingredients into a pyrex jug, heat on high in the microwave about 2-3 minutes on high for about 3 minutes – until bubbling and caramelly, then pour into a greased ovenproof dish, lay on your fruit slices, tuck the pastry on, into the oven, and voila!

If you follow this method, line the tin with baking paper as in the pic – even better, no hard cleaning up!

 

OTHER USES FOR THE FRUIT

The fruit can be frozen, either as quarters or slices, to use in Tartin (above) or in muffins, cakes, or anything you can imagine.   These little jewels of fruit are such a taste explosion. with a distinct exotic flavour (well, they do come originally from Turkey…), it’s wonderful to have a stash in your freezer for some delights in the middle of winter…..

 

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