Tag: recipes

5 large eggs, yolks and whites separated
80 ml milk
100g granulated sugar
2 tsp vanilla extract
90g all-purpose flour
1/4 tsp pinch salt
Powdered/confectioners sugar
1 liter ice cream of your choice

Preheat oven to 350°F/180°C.

Grease a Jellyroll/Swiss roll pan (10 x 15 inch/25 x 38 cm) liberally with unsalted butter lined with parchment/baking paper.

To a bowl add the egg whites beat until stiff peaks form.

To a mixing bowl or stand mixer, add the egg yolks, milk and sugar, beat for 2 minutes until the sugar is dissolved and the mix is foamy and paler in color. Whisk in the vanilla.

Sift the flour and salt into the egg yolks, whisk until well mixed. Take 1/3 of the egg whites and carefully fold, using a spatula, into the egg yolk mix. Repeat with the other 2/3 of the egg whites until fully incorporated and the mix is smooth.

Pour the mix into the baking pan, smooth to an even layer. Lift the pan drop from a couple of inches onto your counter to even the batter and remove any air pockets or bubbles.

Bake for 15 minutes until golden brown.

Allow to cool for a minute. Lightly dust the top of the cake with powdered/icing sugar. Use a knife to loosen the edges and flip the cake over onto a towel laid out flat on your surface. Turn the cake one of the shortest edges is closest too you. Carefully peel away the parchment paper. Dust the other side with powdered/icing sugar. Take the edge along with the towel and roll tightly onto itself. Do this while the cake is warm to avoid cracking. Allow to cool completely at room temperature.

Once the cake is cool, carefully unroll. Scoop the ice cream onto the cake and smooth to an even layer. Take the end closest to you and roll up with the seam on the bottom.

Place on a freezer friendly plate or board and freeze for 30 minutes or until ready to serve up to 1 month.

1 egg
200g self-raising flour
25g corn starch
1 tbsp golden caster sugar
225ml milk
50g butter, melted and cooled
1/2 tsp vanilla extract (optional)
1 tbsp sunflower or vegetable oil
maple syrup and icing sugar, to serve

Crack the egg into a large bowl, then tip in the flours and a generous pinch of salt. Add the sugar then gradually whisk in the milk followed by the melted butter until smooth. Whisk in the vanilla, if using.

Alternatively, make the batter by blitzing all the ingredients together using a blender or hand blender.

Can be made 1-2 hrs ahead and chilled.

Heat a waffle maker following the manufacturer’s instructions, brush with a little of the oil, then ladle in enough batter to just cover the surface. Cook following the manufacturer’s instructions (usually 5-6 mins) until the waffles are golden brown and crisp.

Serve immediately or keep warm in a low oven while you make the rest.

Drizzle with maple syrup or sprinkle with icing sugar, if you like.

Nonstick vegetable oil spray or unsalted butter, room temperature
60g all-purpose flour
50g Dutch-process cocoa powder
3/4tsp. Morton kosher salt
115g unsalted butter
115g dark chocolate, preferably 70%, broken into pieces
250g granulated sugar
3 large eggs
1 tbsp. vanilla extract
115g milk chocolate chips

Preheat oven to 375F/190C/170C fan. Lightly coat a metal 8×8″ baking pan with nonstick vegetable oil spray or unsalted butter, room temperature, then line with parchment paper, leaving generous overhang on 2 sides. Lightly coat parchment with nonstick spray.

Whisk all-purpose flour, cocoa powder and kosher salt in a small bowl to combine.

Combine unsalted butter and dark chocolate in a medium metal bowl set over a large saucepan of barely simmering water (bottom of bowl should not be touching water). Heat, stirring occasionally, until chocolate is melted and smooth, about 5 minutes.

Whisk in granulated sugar, then add 3 large eggs one at a time, whisking very vigorously between additions. Once all eggs are incorporated, continue to whisk 1 minute more. Remove bowl from heat and whisk in vanilla extract, then whisk in dry ingredients. Using a rubber spatula, stir in milk chocolate chips. Scrape batter into prepared pan; smooth surface.

Bake brownies until set across top and a tester inserted into the center comes out with just a few moist crumbs attached, 27–30 minutes. Let cool in pan at least 30 minutes, preferably in refrigerator, before cutting into 12 pieces.

For the base:
butter or oil, for greasing the tin
2 large white potato, unpeeled (650g)
1 tsp salt
1 tsp paprika
3 tsp onion granules
40g plain flour
1 medium egg, plus another for brushing
For the filling:

3 medium eggs
150ml whole milk
150g mature Cheddar cheese, grated
a small handful of fresh chives
salt and pepper

Preheat the oven to 180C/fan 160C. Start by generously greasing a 24cm round tart tin or pie dish, preferably not loose-bottomed as this will save us from any leakages.

Grate the potatoes and squeeze out any excess moisture. Pop the potato into a bowl along with the salt, paprika, onion and flour and mix really well, making sure it is all evenly distributed. Add the egg and mix through well – you should have a mixture that is well coated and clumps together.

Tip the mixture out into the dish and using the back of a spoon press tightly into the base and sides. Bake for 25–30 minutes.

Take the dish out and using the back of a spoon press the mixture into the base and sides again. Brush the base and sides with the egg, generously filling in any gaps that might be there and any gaps that might not be. Return to the oven for 5 minutes.

Meanwhile, make the filling by adding the eggs, cheese and milk to a jug and whisking till well blended.

Take the tart shell out. Pour the mixture straight in, sprinkle over the chives and add a sprinkling of salt and a generous sprinkling of pepper. Bake in the oven for 20 minutes till the centre is just wobbly.

Leave to cool for about 30 minutes, allowing the eggy custard mix to set, then take out, slice and it is ready to eat.

500ml wheat beer, heated to 50C
2 teaspoons active dry yeast
800g all-purpose flour
2 tbsp granulated sugar
1 tbsp salt

1/4 cup baking soda
1 tablespoon barley malt syrup, rice syrup, or dark brown sugar
1 large egg, whisked with 2 tablespoons warm water

Coarse sea salt or pretzel salt

Make the pretzel dough: Combine the warm beer and yeast in the bowl of a stand mixer (or a medium-sized bowl, if kneading by hand). Let stand a few minutes, then stir to dissolve the yeast. Add flour, sugar, and salt. Stir with a stiff spatula to form a floury, shaggy dough.

Knead the dough: Knead the dough with a stand mixer fitted with a dough hook attachment on low speed for 5 minutes. If the dough is very sticky after 1 minute, add flour a tablespoon at a time until it forms a ball.

Let the dough rise: Clean out the bowl, film it with oil, and return the dough to the bowl. Cover and let rise somewhere warm until the dough is doubled in bulk, about 1 hour.

Divide the dough: Turn the dough out onto a lightly floured work surface. Use a bench scraper to divide the dough into 12 equal pieces (around 120g each)

Shape the pretzels: Working with one piece of dough a time, roll the dough into a long, skinny rope against the counter using the palms of your hands. Aim for a rope about 20 inches long. If it shrinks back on you, set it aside, roll another piece of dough, and come back to it after it’s rested a few minutes.

Lift the ends of the rope toward the top of your work surface and cross them. Cross them one more time to make a twist, then fold the twist back down over the bottom loop to form a pretzel shape.

Set the pretzel on a parchment-lined baking sheet and continue shaping the rest of the pretzels. When all the pretzels are shaped, cover them loosely and set them aside to rise until puffy, 20 to 30 minutes.

Preheat the oven to 450F/220C. Place a rack in the middle-bottom position.

Prepare the water bath: When the pretzels are starting to look puffy, measure 8 cups of water into a large, wide pot and set over high heat. Make sure the pot has high sides because the water will foam, nearly doubling in volume, when you add the baking soda.

Bring the water to a rapid simmer, then add the baking soda and the barley malt syrup. The baking soda will make the water foam up the sides of the pot. Stir to dissolve the baking soda and syrup, then reduce the heat to medium to maintain a simmer.

Boil the pretzels: Lower 2 to 3 pretzels into the water bath — as many as will fit without crowding. Simmer for 30 seconds, then use a slotted spoon to flip the pretzels over. Simmer for another 30 seconds, then scoop the pretzels out of the water and return them to the baking sheet. While in the water bath, the pretzels will puff and take on a doughy, puckered appearance. Repeat with the remaining pretzels.

Brush with egg and sprinkle with salt: Once all the pretzels have been dipped in the water bath, brush them with the egg and water mixture and sprinkle them with salt.

Optional: top with cheddar, bacon, cheese & jalapeño, poppy seeds or whatever topping you like.

Bake the pretzels: Bake the pretzels until they are deep brown and glossy, 12 to 15 minutes.

Cool and eat! Transfer the pretzels to a cooling rack and let sit until cool enough to handle.

Update: 2nd attempt!

For the dough:
260g all-purpose flour, plus a few tablespoons if needed
260g bread flour
100g sugar
1/4 teaspoon salt
170g unsalted butter, divided (115g, 55g)
1 packet (7 gr) active dry yeast
zest of 1 orange
2 eggs
1 tsp vanilla extract
235 ml milk, warm

For the cream:
350 ml whole milk, warm
50g sugar
30g (3 tbsp) corn starch
2 egg yolks
1 tsp vanilla extract

Make the dough:
In a stand mixer fitted with dough hook, add the all-purpose and bread flour, sugar, salt, 115g butter (at room temperature and cut in pieces), yeast, eggs, orange zest and vanilla extract. Start mixing.

Warm up the milk and add some at a time while mixing. Add enough so the dough comes together. Knead for several minutes until smooth and elastic. Add more milk if too hard to knead.

Make into a ball. Cover with plastic wrap and kitchen towel and let rest in a draft free space for at least 3-4 hours.

Make the custard:
In a medium size pan, whisk the egg yolks with sugar, vanilla extract, and corn starch until smooth and fluffy. Add a little bit of the warm milk to the egg mixture, whisking well so that no lumps form. Whisk in the rest of the milk.

Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Cook for a couple of more minutes, until you reach the desire thickness.

Pour the custard in a bowl and let it cook down. Cover with plastic wrap and refrigerate until ready to use.

2nd dough proofing:
Sprinkle the counter with flour. Roll out the dough into a rectangle about 15×10 inches.

Melt 55g of butter and brush the dough (use half of the melted butter). Fold in three parts to create layers – you should end up with a 5×10 rectangle.

Turn the folded dough around by 90 degrees and start rolling out again. Repeat the steps: Brush once more with butter and fold in three parts again. Let the dough rest for at least half hour.

Prepare the rolls:
Turn 90 degrees, roll out again in a thin rectangle. Cover with a thin layer of custard. Roll up the dough on the longer side (you should end up with a roll that’s about 20 inches long).

Cover an 11-inch round baking pan with parchment paper or grease with butter. Cut the log into 8 equal parts.

Place them cut side down on a baking pan.

Cover with kitchen towel and let the rolls rise for at least one hour.

Bake:
Preheat the oven to 375°F/190°C.

Brush the top of the rolls with egg wash or milk. Bake on the lower third part of the oven for about 35-40 minutes or until golden on top.

1⅓ cups (160g) all-purpose flour
3 tbsp sugar
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
2 large eggs
1¼ cups (300ml) buttermilk
2 tbsp unsalted butter, melted
Vegetable oil (for griddle)
Maple syrup (for serving)

1 whole skin-on pork belly, 5-7kg
2 tablespoons fennel seeds
1 tablespoon chii flakes
Zest from 2 oranges
1/4 cup orange juice, squeezed from 1/2 an orange
1/4 cup olive oil, divided
1/4 cup chopped coriander
2 tablespoons sea salt, divided
1 tablespoon each: minced rosemary, thyme, sage, and black pepper

Start with the pork belly skin side down and roll it into a long log. Using the tip of a sharp knife, mark where the skin overlaps. Now flip the pork belly skin side up and remove the small bit of skin that overlaps. We do this as skin that gets wrapped in the meat becomes gummy and chewy and doesn’t crispy nicely.

Take a pairing knife and spend several minutes stabbing the skin all over. You want to absolutely cover it with small holes. Try your best only stab holes in the skin and not all the way into to the fat or meat.

Flip the belly over so it’s skin side down. If parts of it are thicker than others, you can use a rubber mallet to pound the meat so that’s it’s roughly even in thickness. Then, cut the meat in diagonal lines to create a cross-hatch pattern. Make sure to only cut the meat and not go through to the fat layer.

Grind the fennel and chili flakes until coarsley ground – a small blender or food process works well for this. A mortar and pestle is another good option. Mix the ground fennel with the rest of the herbs, spices, oil, and orange zest & juice to make a thick paste. Spread this paste onto the meat using your fingers to work it into all the cuts you made.

Roll the belly into a tight log and tie it up. Use butcher twine and tie it at 1-inch intervals Once you’ve rolled the porchetta it will be a long, unwieldy log. To make it easier to bake and serve, we cut it in half. At this point, you can wrap and freeze one of the logs if you’d like.

Oil and salt the skin liberally then place the porchetta on a cooling rack placed over a baking dish. Put it into your fridge (uncovered) for 24-72 hours.

Remove the prepared porchetta from your fridge and let it rest on your counter while your oven preheats to 300F/150C.

Liberally oil the skin then put it into your oven and let it roast for 3-4 hours. It will be finished cooking when it reaches an internal temperature of 165F/75C.

Remove the porchetta from the oven and crank the temperature up to broil. Drain the fat from the baking dish into a bowl – there will be quite a bit. When your oven comes up to temperature, brush some of the fat you drained from the pan over the skin then put the porchetta back into the oven.

Turn the porchetta very 5-10 minutes so that it crisps all over. The temperature ovens broil varies widely so keep a close eye on it so that the skin doesn’t burn. Once the skin is dark brown and has bubbles all over it is ready!

1/3c (80ml) molasses
1/3c (80ml) very warm water
1 1/2c (180g) cake flour
1/2c (60g) all purpose flour
1 tsp (5g) baking soda
2 1/2 tsp (5g) ground ginger
1 1 /2 tsp (3g) ground cinnamon
1 tsp (2g) ground cloves
1/2 tsp ground nutmeg
1/4 tsp salt
2/3c (135g) light or dark brown sugar
1 tsp orange zest (about one orange)
1/2 c (118ml) olive oil
1 large egg, room temperature
1 tsp vanilla extract
1/2 c (118ml) buttermilk, room temperature

citrus glaze
1 c (120g) powdered sugar (sifted)
2-3 tbsp (30-45ml) freshly squeezed orange juice

Preheat the oven to 350F/175C. Line a 9X5 loaf pan with parchment paper, leaving 1-2″ excess along the longer sides of the pan. This helps with removal once the loaf has baked.

Heat water to very warm (about 100F/40C) in a heat proof container. Pour molasses into the water. Mix well to combine.

In a medium size mixing bowl, whisk together the cake flour, all purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg and salt.

Using an electric mixer, whisk the orange zest and sugar together until the sugar somewhat resembles wet sand. This is from the oils releasing and incorporating into the sugar. If this doesn’t happen, or you want more orange flavor, add 1/2 tsp orange extract and repeat.

Whisk together the sugar and oil until well combined. Whisk in the egg and vanilla, and thinned out molasses. Mix until well combined.

Stir in the dry ingredients and buttermilk to the wet, alternating. Leave a few flour or milk streaks before adding the next. If needed, switch to a wooden spoon or spatula for this step.

Pour batter into the prepared loaf pan. Smooth the top of the batter.

Bake for 45-55 minutes. Around 40 minutes, do the first check of the cake. Check to make sure the top isn’t burning.

If the top is browning too much, place a tent foil over the top for the remainder of the time. Bake an additional 5-7 minutes before checking for doneness. The edges of the cake will have pulled slighly from the pan and a toothpick inserted into the center will come out clean or with a few moist crumbs.

If the toothpick comes out wet or “gummy,” the cake will most likely need an addtional 10-20 minutes from that point. Check every 5-10 until done.

Remove the loaf cake from the oven to cool in the pan for 15-20 minutes. Remove the cake from the pan after about 20 minutes. Cool to room temperature on the cooling rack.

Make the glaze by whisking together the powdered sugar and the orange juice.

Pour the glaze on the gingerbread loaf while still slightly warm or at room temperature. Cool the glazed cake an additional 30-45 minutes on the cooling rack.