Johann Backerei: It wasn’t in my plan this weekend but I went there and I tried a “pain au chocolate” that was good and 1/4 of big piece of bread. And that was amazing!
The bread was still warm! (and I bought it after 2pm!) I think it is wholemeal flour because it is darker than mine, very dark crust. I am not sure if it has some spieces? The webpage doesnt say much and then you just have IG……
This is dish I wanted to try for some time. I knew about it by chance after reading about the favourite dish from a football player and then by chance, having it by lunch one day at work. It was very tasty, looked healthy and not very complicated. So finally, this weekend I tried it.
I followed this video but not to the dot as I missed/forgot some ingredients. Still, the result was quite good. I only did the tomate sauce
1 can of chickpeas (I didnt use because I had too much food)
3/4 glass of green/brown lentils
1 can of good pasata
6-7 minced garlic cloves
3/5 glass of rice (I used basmati)
1 glass of pasta
7 small onions, sliced (not diced)
Pepper, salt, ground coriander, chilli flakes
1 glass of sunflour oil for deepfrying.
In a bowl, put the sliced onions with a bit of salt, pepper, ground coriander and chilli flakes. Toss it to be sure everything is well mixed. The idea is to make the onions to sweat a bit.
Cook the lentils in a deep saucepan. Add two parts of boiling water for 1 part of lentils. 1 tsp of coriander and salt + pepper.
Dont over cook it, something “aldente”
Keep the water of the lentils to cook the pasta. Let aside the lentils.
Cook the pasta with the lentils water. Again, till “aldente”. Set aside.
Save the water for the last step.
Heat up a a frying pan. Once hot, add some oil and the minced garlic. BE CAREFUL dont burn them!
Add the tomate pasata to the garlic. Add some salt/pepper. Taste.
Let it cook at medium heath until thickened. Set aside
In the deep saucepan used for the lentils, heat up the sunflour oil
Once it is hot, add a handfull of onios.
NOTE: Leave a hand of onions without frying for next step
Let if try for over 10 minutes or until brown (but not burned!)
Remove the onions and let them dry with kitchen paper to absorve the oil. Separate them so they dont stick each other.
Repeat the process with another batch of onions untill all are done.
In the same saucepan as the onions. Remove some oil, try to clean any debris.
Once is hot again, add the leftover onios. Fry until golden.
Reduce to low-middle heat.
Add the rice, mix very well so it doesnt stick to the bottom
Add a couple of tbs of tomate sauce
Add the pasta water. Top up if needed.
Once the rice is done. Add the lentils and pasta. Mix all carefull
For serving, add the rice/lentil/pasta base
Add some tbs of tomate on top
Add some crispy onions on top.
In the middle of the process:
It didnt taste like the one I remember but it was quite good.
For next time, I need to make the Dakkah, Garlic Vinegar sauce.
Last weekend made some vegan desserts for a friend. This recipe was really good. Much better than I expected.
350g vegan biscuits (ie Lotus Biscoff)
2 tbsp cocoa powder
1 tbsp plain flour
1 tbsp maple syrup
170g margarine + extra for greasing
2x400g can coconut milk, CHILLED!!!
200g dark chocolate
1 tbsp maple syrup
Pre-heat oven at 200C.
Crush biscuits to crumbs (I used my food processor).
Add the cocoa powder, flour, syrup and margarine to the biscuits. Mix and create a dough.
Butter with margarine the bottom of a 23cm aprox tart tin.
Spread the biscuit dough into the the tin. Press it carefully so it is thick and consistent.
Bake in the oven for 10-12 minutes. Then let it cool, VERY IMPORTANT!!!
Make the filling. Open the coconut cans (I put them in the freezer for a bit). They should have separated the coconut water from the cococut cream. Make a hole with a knife and save the water. You can use it later for cereals or drink it directly.
Put the solid coconut cream in a bowl and move to the next step
I have been lucky to try some Jamaican Rum Cake brought from Jamaica so I decided if I could make it myself. I found some recipes online like this (my main source) and this.
200g butter at room temperature + a bit for greasing
1 cup of brown sugar
1 tbsp lime juice
1 tbsp lime zest
1 cup of blended fruits: raisins, cherries, mixed fruit, etc. Pre-soak the fruits earlier with water and a bit of white rum.
1 tsp vanilla paste
1 tbsp almond liquor
1/4 cup of white rum + a bit for brushing
1/2 cup of Port wine (I dont have red label / sweet red wine)
1 cup plain flour
1 tbsp cinnamon
1 tbsp mixes spice
1 tbsp gratted nutmeg
1.5 tbsp baking powder
1/2 cup bread crumbs
3 tbsp black treacle (I dont have “browning liquid”)
Pre-heat oven at 180C. Grease a cake tin.
Cream butter and brown sugar in a bowl. Use a wooden spoon initially and then you can use this whisk. The video use an electric whisker but I think I managed a decent mixture. You want something creamy and fluffy.
In another bowl, mix the eggs, lime juice and lime zest.
Add the egg mix to the butter mix bit by bit, whisking constantly.
In another bowl, mix the blended fruit, vanilla, almond liquor, rum and Port.
And the fruit mix to the butter/egg mix bit by bit, whisking constantly.
Clean one of the bowl. Add the flour, cinnamon, mixes spice, nutmeg, baking powder and bread crumbs. Mix well.
Add the flour to the wet mix, bit by bit and mixing constantly.
Finally, add the black treacle that should bit the dark color to the cake. Mix well.
Pour the cake mix into the tin. Shake until level.
Put a small bowl with water in the oven or spray with water the oven to create extra moisture.
Bake for 1h 15m aprox. Remove from oven only when a skewer comes out clean from the center of the cake.
Once you take the cake from the oven, brush it with white rum while hot.
Leave it cool down for 1h.
The real thing:
To be honest, although my version doesnt look like the original one, it was tasty. I think these were my errors:
I didnt soak the dry fruits so they didnt blend properly. I need to find more info about how to prepare this part properly. I think this is the reason the cake is not as “dense” as the original.
I think I over baked it. I lost track of time and it was 1h 30m I think.
The black treacle doesnt give the same black color as in the video. Or I need to put more?
Use more water in the oven. The first video didnt use any but the second did it so I though the second version was more moist and I wanted that.
Although I didnt use Jamaican rum neither Jamaican red wine, the taste was good.
I have done this dessert before but this recipe is a bit different in the process. At least I think the result was much better.
6 large eggs (room temperature)
250g caster sugar
250g plain flour
1 tbsp warm water
butter and sugar for greasing
1 tray + baking paper
150g finely chopped strawberries + 20g for garnish
Stock Syrup Ingredients:
Pastry Cream Ingredients:
4 medium egg yolks
65g caster sugar
15g plain flour
350ml whole milk
1/2 tsp vanilla paste
Icing sugar for dusting
Chantilly Cream Ingredients:
2 tsp icing sugar
200ml double cream
1 tsp vanilla paste
Pre-heat oven at 180C
Grease the tray (30x25cm), then cut the baking paper to fit the tray. Be sure it stick properly. Grease a little bit the paper too.
Dust some flour and sugar over the baking paper. Leave a side.
Beat the eggs and sugar in a large bowl with an electric whisk for 15 minutes. The mix should almost triple in volume, become pale in color and thick enough that will leave a trail when lifting the whisk.
Sift the flour. Add 1/3 at the time to the egg mix and fold it nicely until all combine.
And 1 tsp of water and fold.
Pour the mixture into the tray and smooth the edges with the spatula. Make it as even as you can without touching too much the mix.
Bake for 9-10 minutes. Lightly golden and just firm to the touch.
Lay out a clean damp cloth on your work surface (so it doesnt move). Place a piece of greaseproof paper (a bit bigger than the tray) on top of the cloth. Cover a bit of the paper edges with the towel so it doesnt move. Dust some sugar on top of the paper.
Once the sponge is ready, turn it out quickly over the dusted paper (topside of the sponge down). Be careful, the try is hot!!!! Peel the paper off the sponge.
Start rolling the sponge by the longest side, at the beginning be sure it is tight, use the towel/paper, then roll all the way. Tap the roll so it flattens a bit, let it cool down with the seam in the bottom.
Prepare Stock Syrup:
Boil sugar and water. Stir for 1 minute and let it rest
Prepare Pastry Cream:
Whisk eggs and sugar until pale gold color.
Add the flour and cornflour to the egg mix, whisk until combine. Rest aside.
Place milk and vanilla in a saucepan, heat up until simmer, stirring frequently. Remove from heat.
Slowly pour half of the hot milk into the egg mix, whisking all the time. Be sure the milk is not too hot because you dont want to cook the eggs! Add the rest of the milk and whisk.
Return the whole mix to the saucepan, bring to the boil and simmer for 1 minute, whisking constantly so it is smooth.
Pour the cream in a bowl, dust with icing sugar and cover with cling film.
Filling the roulade:
Unroll the sponge carefully, it should be moist and sponge to the touch.
Brush the stock syrup all over the sponge.
You can trim the sides so it is even when rolling later.
Take the pastry cream, whisk it again so it becomes creamy again. Spread 3/4 of the cream on top of the sponge and spread as much as you can over the sponge. Add the rest of the cream to cover places. Be sure you leave 2cm without cover in the side that you will finish rolling so the roll sticks and “closes”.
Spread all chopped strawberries over the cream. Tap them so they are level with the cream when rolling
Roll the longer side inwards, be sure you dont start from the side without cream! Use the paper to keep the roll tight at the very beginning, then release the paper and roll the whole sponge.
Keep the seam down. Trim the sides to be sure they show cream and strawberries.
Dust the top of the roll and with a sharp knife JUST mark the slices without cutting them.
Prepare Chantilly Cream:
Whisk in a bowl the cream, sugar and vanilla until just start making peaks. Dont over do it because we are going to pipe it!
Pipe a rose over each slice, add some strawberries and mint for garnish.