Friday, 29 May 2009
Wednesday, 27 May 2009
Thank you to Linda and Courtney for hosting this month's challenge. I have never made Strudel before. When I looked at the recipe I thought it was going to be very fiddly. In fact it was a very simple thing to make. In no way am I saying mine was perfect but the dough was simple to put together and apart from the stretching and rolling, didn't require any special treatment. It just needed to sit around for an hour or so in cling film. This gave plenty of time to prepare the other ingredients. Then it was just a case of assembling it and popping into the oven for 20 -30 minutes.
I didn't have walnuts but did have pecan nuts but at the last minute left them out as we are not great nut lovers.
I had no rum as my husband and his brother polished off the last of it on Hubby's birthday. I did find some Calvados so I used that as I thought it would complement the apples.
I also used light Muscavado sugar to give a slightly toffee taste.
I made the dough in the food processor. The instruction were to stretch the dough on a floured cloth. I'm too lazy so used some baking parchment so I could flip it over.
I just rolled it with a rolling pin and then stretched it a bit. It was a breeze to do. The dough was not at all sticky to work with. I managed to get it fairly thin without too much effort although I suspect it was maybe meant to be thinner
It was then a case of adding the filling and flipping the paper over to roll the dough up and that worked very well.
it tasted lovely. Thoroughly enjoyed by all
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)
1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.
2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.
3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.
4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.
5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar
1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.
2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).
3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.
Monday, 11 May 2009
3 x 350gm/12oz
300 - 400mls Tia Maria
1-2 teaspoons cocoa for dusting
23cm/9 inch spring form cake tin wrapped with cling film or foil on the outside to prevent any leaks.
For the Filling
75gms/3oz caster sugar
500gms/ 1lb 2oz mascarpone
250 mls double cream
125 mls Tia maria
Slice the cake thinly and pour the 300 mls Tia Maria into a shallow dish ready for soaking the slices as you kneed them.
Before you start layering the cakes, whisk the eggs and sugar, and then beat in the mascarpone and double cream.
Gradually add the 125 mls Tia Maria to make a creamy spreadable layer for the cake
Using approx 1 cake per layer, dunk the slices in Tia Maria before lining the tin with them.
Each layer should not be too thick but juicily compact and solid
Spread a third of the cream mixture over the soaked cake slices.
Repeat with another layer of cake and cream. Finish with a layer of cake and reserve the last third of the cream in a covered bowl.
Press the cake layer down to make it as smooth as possible, then cover it with cling film and put the fridge overnight or for up to four days.
When you are ready take the cake out of the fridge, unmould it onto a plate. Spread with the last of the cream then dust with cocoa.
The cake is too damp to take it off the tin's base but the cake is so good looking you'll never notice the base.
Saturday, 9 May 2009
225gms/8ozs wholemeal flour
225gms/8oz plain flour
or you can use all plain flour for plain scones.
Approx 250mls/9fl oz buttermilk or fresh milk soured with about 1 tablespoon lemon juice if you don't have buttermilk.
1 beaten egg
1 rounded teaspoon Baking Soda /Bicarbonate of Soda
1 teaspoon salt
1 tablespoon sugar or honey if you want sweet scones
25gms/1oz butter (optional)
Pre heat oven to 200.C/180.C Fan/400.F/Gas 6
Sieve the plain flour salt and bicarbonate of soda into a large bowl.
Add the wholemeal flour and stir to mix
Rub in the butter if using
Add the sugar if using
Pour in the butter milk and beaten egg and combine quickly . You want a soft workable dough.
If it is too wet add a little more flour. If it is too dry add a little more milk.
When it is combined tip out onto a floured worktop and form into a round patting it in shape very gently with your hands You need it to be approx. 2.5cms/1 inch thick.
Cut out with a 2 1/2 inch/5 cm cutter and place on a baking tray.
Pop into the oven for 15-20 mins until golden brown.
Cool on a wire rack with a tea towel over them.
Wednesday, 6 May 2009
I used 500mls/1 pint of cream and it yielded just under 250gms/half a pound of butter.
You have to wash the butter to make sure all the buttermilk is out as it would turn the butter rancid. Just knead until the water is clear.
Return it to the mixer bowl and whip in salt if wanted and two tablespoons of oil to make it fridge spreadable. Then just pop it in a container
Tuesday, 5 May 2009
225g /8oz Self Raising flour (If using plain add a teaspoon of baking powder)
50gms/2 oz white fat
1 tablespoon icing sugar
Milk to bind
Three medium cooking apples
Approximately 2-3 tablespoons soft brown sugar
1 teaspoon cinnamon powder
Beaten egg for glazing
Caster sugar to sprinkle on top of the tart
Lemon juice to stop the apples browning
I do my pastry in the food processor
Whizzing the flour and icing sugar together
Add the fats and whizz until like fine breadcrumbs
Then add a little cold milk to combine (It will form a ball)
Add the milk in very small amounts. Easy to add hard to take away and you don't want soggy pastry dough. It should be quite firm
If doing by hand, rub the fats into the flour with your finger tips until it looks like fine breadcrumbs and then stir in a little milk to combine.
Wrap the dough in a plastic bag or cling film and pop in the fridge to rest for a little while.
Pre-heat your oven to 200.C/180.C fan/400.F/Gas.6
Meanwhile peel the apples and slice finely into a bowl. I have an old fashioned box grater with a fine slicing side and use this.
Squeeze over the lemon juice and stir gently to cover the apples.
Sprinkle over the brown sugar and cinnamon and set to the side.
Retrieve the pastry from the fridge and divide in two. One piece to be slightly smaller than the other for the base of the tart.
Grease your tart plate well
Roll out the smaller piece of pastry and place on the plate.
Spread the apple mix on top.
Use the egg wash round the edge of the pastry
Roll out the bigger disc of pastry and place on the top.
Trim the edges and crimp all round to seal.
Cut a little hole on the top to let the steam escape.
Glaze with the beaten egg and pop in the oven for approx. twenty minutes or until golden brown.
Sprinkle over a little caster sugar when it comes out of the oven.
Sunday, 3 May 2009
1 kilo/2.2lbs granulated sugar
Large tin condensed milk - 397gms/14oz
1 cup of milk
vanilla extract about 1 teaspoon (optional)
Put all but the condensed milk in a heavy bottomed pan, and melt really slowly until there are absolutely no grains of sugar left,
Avoid stirring it vigorously, as you will push grains of sugar up the side of your pan and have gritty tablet.
If you do get grains up the side of the pan sweep them down with a wet silicone pastry brush.
Once it is all melted add the condensed milk and take to a rolling boil,
Now this varies as to how long it takes. It will change colour to a toffee colour but not too dark.
Test a drop of the mixture in a glass of cold water it should form a ball when rubbed between your fingers. If you have a sugar thermometer approx 240.F/12o.C .
Take it off the heat and beat it really well with a wooden spoon, you will feel it thicken as you beat, then pour into 8x10 inch greased swiss roll tin and leave to set.