Tag: recipes

115g Oreo biscuit crumbs
60g butter

1150g cream cheese
115g butter
230g sour cream
350g sugar
5 eggs + 2 yolks
1 tsp vanilla paste

Preheat oven to 375F / 190C / 170C Fan degrees with rack in lower third of oven.

Butter bottom and sides of a 9-inch springform pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.

In a food processor, pulse biscuit to a fine crumb. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.

In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks and vanilla extract.

Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.

Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1-1.5h hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Turn oven off and let cool in the oven. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.

(for the picture above, I went off-piste and split my mix into 1/3 – 2/3 and mixed in some cocoa powder into the smaller portion to create a swirly pattern)

For the dough
450g flour
65g sugar
30g cocoa powder
1 sachet dehydrated baker’s yeast
1/2 tsp salt
300ml lukewarm milk
50g butter

For the filling
80g butter
40g brown sugar
10g cocoa powder
Zest of 1 orange
1/2 tsp cinnamon powder

Dissolve the yeast in 50ml lukewarm milk and let stand 10 minutes until frothy. Pour the flour, cocoa, sugar and salt into the bowl of a food processor, make a well in the center and pour in the yeast and the rest of the lukewarm milk. Begin kneading at low speed until the ingredients are amalgamated. Cover and let stand 20 minutes.

Add the butter to the dough and continue kneading at medium speed until the butter is well integrated, about ten minutes. Cover and let stand in a warm place for 1 hour 30 minutes or until the dough has doubled in size.

Mix the ingredients for the filling in a bowl and set aside at room temperature until ready to use.

Pinch down the dough then roll it out with a rolling pin to about 5 mm thick. Spread the filling over it.

Roll the dough onto itself and cut out rounds about 2 inches thick.

Place them on a baking sheet lined with parchment paper, or in a buttered mold. Cover and let stand 30 to 60 minutes.

Brush with a little egg white and put in an oven preheated to 200Cbfor 15-20 minutes. Let cool. Enjoy.

Makes 8 large Yorkshire puddings

3 large eggs
125g plain flour
1 tbsp sugar
1/2 tsp sea salt
Freshly ground black pepper
150ml whole milk
Vegetable oil

Beat the eggs together in a mixing bowl using a balloon whisk.

Sift the flour with the salt and pepper, then gradually beat this into the eggs to make a smooth batter.

Whisk in the milk until combined. Cover and leave to stand at room temperature for about 1 hour.

Preheat the oven to 220C/200C fan/Gas 7.

Put 2 teaspoons of vegetable oil into each compartment of two 4-hole Yorkshire pudding tins. If you only have one tin, you’ll have to do this and cook the Yorkshires in two batches.

Place the tin in the oven for 12-15 minutes to heat up the oil and tins until very hot (this is important for the rise).

Stir the batter and pour into a jug. At the oven (this is safer than carrying a tin of hot oil across the kitchen), carefully pour some batter into the middle of the oil in each hole, remembering that it is very hot. Watch out as the oil will sizzle a bit as the batter hits it.

Put the tins straight back into the oven and bake for about 15 minutes or until the Yorkshires are well risen, golden brown and crisp. Serve immediately with your choice of roast and all the trimmings.

To make 12 smaller Yorkshire puddings, put 1 teaspoon of vegetable oil into each hole of a deep muffin tin (each cup measuring about 7cm diameter x 2.5cm deep), then heat up as described above, before pouring in the batter. Bake the Yorkshires for 12-15 minutes.

500 g of flour
200 g of semi-salted butter
50 g of brown sugar
200 ml of milk
2 eggs
1 pack of instant yeast
150 grams of granulated sugar

2 hours before preparing the dough, bring the butter to room temperature to soften it.

Warm the milk in a microwave to 40C and put it in the bowl of the food processor. Mix in the yeast.

Add the flour, brown sugar and eggs. Knead for 5 minutes at the slowest speed.

Add the butter in pieces and knead at a still slow speed for 10 minutes.

Gather the dough into a ball in the center of the bowl and cover it. Let rise at room temperature for 1h30.

After this time, add the sugar grains and mix in the dough by incorporating them with a spatula.

Take portions of 100 grams and place them on baking paper.

Reserve at room temperature for 20 minutes, or several hours (5 to 6 hours) in a cool room (or refrigerator), before cooking.

Heat the waffle iron at a medium thermostat, 5/6 (no need to grease it if the plates are non-stick). Place the dough ball on the baking sheet, cook for 3 minutes.

120g unsalted butter
500ml buttermilk
2 large eggs
1 teaspoon vanilla extract
250g all-purpose flour
50g granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
Powdered sugar or maple syrup, for serving

Arrange a rack in the middle of the oven and heat the oven to 400F/200C. Line a rimmed baking sheet (about 13×18 inches) with parchment paper.

Melt butter in a small saucepan over medium heat or in a small microwave-safe bowl. Coat the parchment paper and sides of the baking sheet with about 1 tablespoon of the melted butter.

Place buttermilk, eggs, vanilla extract, and 4 tablespoons of the melted butter in a large bowl and whisk until combined. Add all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt. Fold with a spatula or wooden spoon until the batter is smooth (some small lumps are okay).

Pour the batter into the prepared baking sheet and smooth into an even layer. Bake until the pancake is lightly golden, cracked, and springs back when touched, 12 to 15 minutes.

Remove the pancake from the oven and heat the broiler to high. Brush the remaining 3 tablespoons melted butter onto the pancake. Broil until golden brown, 2 to 4 minutes. Cut into 12 pieces and serve warm with powdered sugar and maple syrup.

Dough
345g all-purpose flour, plus more as needed
50g granulated sugar
1 tsp salt
1 standard packet of yeast
180ml whole milk
60g unsalted butter
1 large egg, at room temperature

Filling
60g unsalted butter, softened to room temperature
50g light or dark brown sugar
1 tbsp ground cinnamon

Vanilla Icing
120g confectioners’ sugar
30ml milk or heavy cream
1 tsp pure vanilla extract

Make the dough: Heat the butter and milk together. Next, stir or beat the milk mixture into the dry ingredients, then add the egg. After mixing, your dough is ready to knead.

Knead the dough: You can use your mixer or hands to knead the dough. When you’re finished kneading, cover the dough and let it rest for about 30 minutes. It won’t really rise during this time, but this allows the gluten to relax, which makes shaping much easier.

Fill & shape the cinnamon roll cake: Roll the dough out into a 15×12 inch rectangle. Spread the softened butter on top, then sprinkle with brown sugar and cinnamon. Using a sharp knife or pizza cutter, slice the dough into 6 horizontal strips. (Each are 15 inches long.) Roll up 1 strip and place in a 9″ round greased pan. Coil the remaining 5 strips around the center roll, starting each strip at the end of the previous one to make one large cinnamon roll. Some of the filling may spill out as you pick up the strips, so just sprinkle it on top of the cake when you’re done shaping it.

Rise: Let the shaped cake rise until doubled in size, about 1-2 hours.

Bake: After the cake’s dough has doubled in size, preheat the oven to 350°F (175°C). Bake for 30-35 minutes or until golden brown. If you notice the top or edges browning too quickly, tent the cake with aluminum foil. While the giant cinnamon roll cake is baking, some spots may rise up more than other spots. Simply remove the pan from the oven and, with the back of a spatula, press down the spots that are rising taller than others to help keep them even. Return to baking. Remove the finished cinnamon roll cake from the oven and cool in the pan on a wire rack for 10 minutes.

Drizzle with vanilla icing: Whisk confectioners’ sugar, milk, and vanilla extract together until smooth. Drizzle all over the warm cake.

Chili

3 tbsp oil
675g boneless pork shoulder cut into rough 2-inch cubes
1kg beef chuck cut into rough 2-inch cubes
salt
2 onions, roughly diced
1 jalapeno, small dice (more if you like more heat)
zest of 2 limes
125ml lime juice (about 3 large limes)
250ml orange juice
800g crushed tomatoes
1 tsp dried oregano
1 tbsp ground cumin

2 tbsp chili powder
2 large bags of fritos
1 cup pickled onions
1/2 cup pickled jalapenos
1 cup crumbled feta
1 bunch coriander, roughly chopped
2 limes, cut in wedges

Other toppings: grated sharp cheddar, scallions, diced onion, sour cream, avocado

Salt the meat generously. Add the oil to a large dutch oven set over high heat. Brown the meat. It’s best to do this in batches so all sides of the meat get a good deep char.

Add the onion, jalapeno and cook until just soft, about 3 to 5 minutes. Stir in the , lime juice, orange juice, tomatoes, oregano, cumin and chili powder.

Bring the entire pot to a boil then reduce to a gentle simmer. Set the lid on the pot so it’s partially covered and simmer until the meat falls apart when gently pressed, about 3 hours.

If the chili gets too thick in the process add a bit of water to thin it out then continue to simmer.The chili can be made up the three days in advance. Reheat with a bit of water to thin.

Assemble by pouring out the fritos into a serving dish and top with chili, pickled onions and jalapeños, cheese, coriander, and limes. Serve right away.

1/2 medium head cauliflower
2 medium carrots
2 stalks celery
1 medium red bell pepper
2 cups white wine vinegar
1 cup water
1.5 tbsp kosher salt
1 tbsp granulated sugar
2 bay leaves
16 small pickled pepperoncinis
1/4 cup olive oil
2 tsp fennel seeds
1 tsp dried oregano

Cut 1/2 head cauliflower into bite-sized florets. Peel 2 carrots and thinly slice them crosswise on a slight diagonal. Thinly slice 2 stalks celery on a slight diagonal. Cut 1 red bell pepper into 1/4-inch-thick strips.

Bring 2 cups white wine vinegar, 1 cup water, 1 1/2 tablespoon kosher salt, 1 tablespoon granulated sugar, and 2 bay leaves to a boil in a medium saucepan over medium-high heat. Reduce the heat to maintain a simmer, add the cauliflower and carrots, and simmer for 3 minutes. Add the celery and red bell pepper and continue to simmer until all the vegetables are crisp-tender, about 2 minutes more. Remove from the heat.

Stir 16 small pickled pepperoncinis into the vegetable mixture. Cover the saucepan and let the vegetables marinate in the vinegar solution for 5 minutes. Meanwhile, prepare the marinade.

Place 1/4 cup olive oil, 2 teaspoons fennel seeds, and 1 teaspoon dried oregano in a large bowl. When the vegetables are done marinating in the vinegar solution, transfer 2 tablespoons of the vinegar solution to the bowl of olive oil. Whisk until combined and emulsified.

Pour the vegetables through a strainer or colander to drain, then add them to the marinade. Toss well to combine, then set aside until cool to room temperature, about 20 minutes. Cover with plastic wrap and refrigerate. Let marinate for at least 1 hour and up to 1 day before enjoying cold or at room temperature. Toss again before serving.

The giardiniera can be stored in an airtight container in the refrigerator for up to 1 week.