Tag: recipes

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.

60 g fresh habanero chillies sliced in half (about 4 peppers)
500 ml cold-pressed rapeseed oil or fruity olive oil
1 lemon
1 lime

Wash and scrub the lemon and lime. With a peeler or sharp knife, peel the citrus and scrape off/remove as much of the white pith as possible.

Add all the ingredients to a medium pan. Heat gently to 150F/65C – you do not want the oil to bubble – for about an hour. Remove from the heat and allow to cool.

Strain out the chillies and peel.

Transfer to a cool, sterilised jar (you can run it through a dishwasher or boil it for about 5 minutes).

Store in the fridge.

1/2 cup Korean chili flakes
40 g ginger, peeled, washed, and thinly sliced
70 g green onion, peeled, washed, and thinly sliced
1.5 cups cooking oil

Add the Korean chili flakes in a medium sized heat proof bowl or a small stainless steel pot.

Add in the ginger, green onion into a wide base saucepan or sauté pan. Pour the cooking oil and heat over medium high heat until the aromatics start turning light brown or until the oil temperature reaches about 110-120 C. Depending on your stove type, it will be between 5 to 10 mins to reach this point.

Turn the heat off.

Scoop out the aromatic vegetables using a slotted spoon or tongs and discard.

Pour the oil over the chili flakes in a few batches. It will make small sizzling bubbles initially then die down as it cools.

Stir around the chili flakes and oil to mix them well. Steep the chili flakes for 15-30 mins and allow it to bring out the flavor and colour.

Filter the oil using a funnel and filter paper and transfer the chili oil into a sterilized glass jar.

To store, refrigerate the jar. Try to use the oil within 2 months.

To use, give the oil a stir before using and always use a clean spoon to scoop it out.

2 thick slices white bread, toasted, torn into bite-size pieces
1 kg tomatoes
1 tbsp red wine vinegar
1 tsp smoked paprika
2/3 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste

Halved jammy eggs, prosciutto or jamon Serrano, stuffed green olives, pickled onions and/or gherkins(for serving; optional)

Crushed red pepper flakes and finely chopped parsley (for serving)

Purée bread, tomatoes, vinegar, and paprika in a blender until smooth; season mixture generously with salt and pepper. With the motor running, gradually stream in oil and blend until emulsified. Transfer soup to an airtight container; cover and chill until very cold, at least 30 minutes.

Ladle soup into bowls and top with egg halves and prosciutto if using. Thread olives, onions, and/or gherkins of your choice onto skewers and set across bowls (or serve toppings alongside soup).

Sprinkle some red pepper flakes and parsley and more black pepper on top.

Sponge:
4 large eggs
100g caster sugar
65g self-raising flour
40g cocoa powder

Chocolate ganache:
300ml double cream
300g dark chocolate (around 35-40% cocoa solids), broken into small pieces

Cream filling:
300ml double cream, whipped

Preheat the oven to 200C/400F. Lightly grease a 33x23cm/13x9in Swiss roll tin, and line with non-stick paper or baking parchment, pushing it into the corners.

For the sponge, in a large bowl whisk the eggs and sugar using an electric hand whisk until the mixture is pale in colour, light and frothy. Sift the flour and cocoa powder into the bowl and carefully cut and fold together, using a spatula, until all the cocoa and flour are incorporated into the egg mixture. Be careful not to beat any of the air out of the mixture.

Pour the mixture into the lined tin and spread evenly out into the corners. Bake in the middle of the preheated oven for 8–10 minutes, or until well risen and firm to the touch and the sides are shrinking away from the edge of the tin.

Place a piece of baking parchment bigger than the Swiss roll tin on the work surface. Dust with icing sugar generously. Carefully invert the cake onto the paper and remove the bottom lining piece of paper.

Cut a score mark 2.5cm/1in in along one of the longer edges. Starting with this edge, begin to tightly roll up the sponge using the paper. Roll with the paper inside and sit the roll on top of its outside edge to cool completely.

While the cake is cooling, make the ganache topping. Heat the cream in a pan, just so as you can keep your finger in it. Remove from the heat and add the chocolate, stirring until it is melted. Cool to room temperature, then put into the fridge for 1h to firm up (this icing needs to be very thick for piping).

Uncurl the cold Swiss roll and remove the paper. Spread the whipped cream on top, and re-roll tightly. Cut a quarter of the cake off from the end on the diagonal. Transfer the large piece of cake to a serving plate and angle the cut end in to the middle of the large cake to make a branch.

Put the chocolate icing into a piping bag fitted with a star nozzle. Pipe long thick lines along the cake, covering the cake completely so it looks like the bark of a tree. Cover each end with icing or, if you wish to see the cream, leave un-iced. Alternatively, just use a palette knife to spread on the icing and create rough bark texture with a fork.

4 medium-size navel oranges
350g mix of red-leaf Boston, Bibb lettuce and/or rocket
120g burrata cheese

2 tbsp olive oil
2 tsp honey
2 tsp lime juice
2 tsp rice vinegar
1/2 tsp whole-grain mustard
1/2 shallot, minced
salt and pepper

Using a sharp knife, slice both ends off oranges and remove the peels and white pith; discard. Cut the oranges into 1/4-inch-thick slices.

Whisk honey, lime juice, vinegar, shallot, tarragon, mustard, salt and pepper in a large bowl. Slowly whisk in oil. Reserve 3 tablespoons of the dressing. Toss lettuce with the remaining dressing in the bowl.

Arrange the lettuce and orange slices on a platter. Tear burrata and scatter over the top. Drizzle with the reserved 3 tablespoons dressing.

Tip: Look for Cara Cara oranges, as they don’t have much pith. They also have a sweeter, more complex flavor than a standard navel and a more crimson color, closer to a red grapefruit or blood orange. You can also quickly char the the oranges with a blowtorch to given them a sweet, smoky flavour.

50ml warm water
100ml warm milk
1 tbsp active dry yeast
4 tbsp sugar, divided half
2 tbsp light-tasting vegetable oil
300g all purpose flour
1/4 tsp salt

Combine warm water, milk, active yeast, half the sugar and oil. Whisk to let yeast and sugar to dissolve then let it sit until years activate, about 5 to 10 minutes.

Meanwhile combine flour, remaining sugar and salt in a stand mixer.

Pour the wet ingredients to dry ingredients mixture. Start on a low speed to slowly incorporate all the ingredients together then on medium speed until it becomes a dough shape. Keep kneed for 3 to 4 minutes on medium speed. The dough should be elastic and really soft but not stick to your fingers or on the mixing bowl.

Take the dough out form the hook and form as a ball. Place back to the mixing bowl, cover with a plastic wrap and let it rise in a warm place until it becomes triple size, about 2 hours. Let it sit longer if needed.

Place the raised dough on a working surface. Roll out the dough 1/4-inch thick. Sprinkling four is not necessary but if you do, use as least as possible. Cut the dough using a 9cm circle with a ring mold or glass (I used a wine glass). This recipe should make 14 to 16 baos.

Lightly brush or spray oil on one surface of the baos and fold in half as a half moon shape. Gently press each bao with a roller and place on a parchment paper lined steamer. Cover with a lid and let it rest for additional 30 minutes.

Meanwhile, bring water to boil on a wok or steamer pot. Carefully place the steamer with the baos on top of boiling water wok/pot. Make sure water is not touching the baos. Cover and steam for 8 to 12 minutes. When they are done cooking, tilt the lid slightly to allow for a slow air circulation, about 2 to 3 minutes before open the lid. Serve baos as a side or make sandwiches by filling them with pulled pork or fried chicken and coleslaw.

500g ricotta
125g caster sugar
4 tbsp dark rum or Kahlua
125ml espresso or strong coffee
Coffee beans, to decorate

Put the ricotta in a large bowl and, with a balloon whisk or immersion blender, whisk quickly, until smooth. Add the sugar, rum and coffee, and whisk again quickly, until smooth – do not overwork it.

Pour into small bowls or glasses, then chill for at least eight hours. Just before serving, top each bowl with a few whole coffee beans.