Category: cooking

Dough Ingredients (12 units):

• 660g strong flour
• 75g sugar
• 5g salt
• 60g unsalted butter
• 30g liquid egg
• 20g dry yeast
• 150g warm water
• 150g milk

Filling/Coating

• egg wash
• 100ml boling water + 100g sugar + cinnamon stick + star anise
• jam
• double cream: whipped + vanilla essence or 1tsp of coffee.

Process

• Warm water and milk at body temperature. Then add yeast and mix.
• In a bowl, mix flour, salt and sugar. Then rubber the butter until you have a breadcrumb look mix.
• Add egg to the milk and mix.
• Add liquid mix to the flour.
• Mix all together until forming a ball.
• Knead on the table until you have a smooth ball. When you poke it, it should spring back in slow motion. For 7-10 minutes aprox.
• Put the dough in the bowl, with a bit of oil, cover with cling film and let it prove until double in size. This is the most difficult thing to do at home. Try to put in a switch-on oven with a bit of boiling water in a small pan to simulate a proving machine (40C?). In a proving machine takes 1h.
• In a lightly flour surface, tip your dough and roll it as a long ping. Use a scale and cut 12 pieces. It should be 92g each aprox.
• With each piece, make a ball, with one plant of your hand, push to the table and start rolling releasing pressure until a ball forms. Put each ball in a tray with baking paper. Cover the pieces while you make the balls.
• Prove the balls again until double in size. Try the oven again with a bit of boiling water. 1h aprox. You can as well, try donuts with a whole. Just with a dusted finger, make a whole in the middle and spin the dough. Be sure the whole is quite big in diameter and when it proves may close.
• Second most difficult part. Deep frying. Keeping the temperature is critical so your will need a temperature prove and patience. Be sure the oil is at 170C. Add two balls (max) in you have a deep fryer. If you use a sauce pan, fry one ball at each time. Fry aprox for 1 minute each side. Ideally you should have a white lien in the middle. If the oil is below 170C the donuts will get soggy, too hot, they will burn. So again, be patience.
• As well, you can bake in the oven, aprox 10 minutes at 180C. Just give it an egg wash and bake until golden. Use a toothpick to check they are baked inside. Then give it a sugar-water coating immediately after taking out of the oven.
• For the deep-fry donuts, let them cool down. Then coat them with a mix of sugar/cinnamon.
• Now you can add the fillings. With a knife, make a hole in the white line and pipe your filling. For the oven ones, cut in the middle around 3/4 and pipe your fillings.

This is my outcome:

I filling some with coffee cream, jam and plain cream.

They were really nice. I didnt expect this result. Again, critical is the proving and deep frying at the correct temperature.

Soda Bread Ingredients:

• 170g self raising flour
• 170g plain flour
• 1/2 tsp salt
• 1/2 tsp bicarbonate of soda
• 290ml (1/2 pint) buttermilk

Soda Bred Process:

• Pre-heat oven at 200C
• Mix the flours, salt and bicarbonate into a large bowl.
• Make a well in the center and pour the buttermilk, mixing with a fork to form a soft dough.
• Knead for 3-4 minutes in a lightly floured surface.
• Form a ball with the sides of your hands, flatten a bit the top.
• Cut the ball in 8 pieces with a big knife. Use a bit of oil so the knife doesn’t stick.
• Let is rest for 15 minutes. Prepare a tray lightly floured.
• Bake for 30 minutes. Check with a toothstick that comes out clean. And it should sound hollow when tapping the bottom.
• Cool in a wire rack.

Ingredients for Peshwari Naan Bread:

• 3/4 tsp instant yeast
• 1/2 tsp sugar
• 60ml body temperature water
• 140g plain flour
• 1/4 tsp salt
• 60ml/54g Greek style yogurt
• 1/2 tsp vegetable oil

Naan Filling:

• 28g butter
• 1 tbsp desiccated coconut
• 24g raisins
• 22g almonds

Naan Process:

• Mix yeast, sugar and water. Wait a 1-2 minutes until the liquid is a bit bubbly.
• Mix flour and salt in a bowl
• Add the water mix to the yogurt and oil.
• Add the yogurt mix to the flour. Mix well with a fork
• Knead for 5 minutes. It is going to be sticky. Add a bit extra flour if needed.
• Put the dough back in a lightly oiled bowl.
• Let is prove until double in size. 1h at least
• Prepare the filling. In a chopping board put all ingredients but butter. Chopped all them until they are fine.
• Add the butter, mix all ingredients and form 3 balls.
• Once the dough has risen. Divide in 3 parts.
• With a lightly floured rolling pin, roll each dough into a small circle, put a piece of butter in the middle. Wrap it with the rest of dough.
• Roll the dough ball with the pin trying to form an eye-drop. It should be quick, not many passes with the pin.
• Put the naans on a ligthly floured towel.
• Heat up a skillet. Once hot, (just a drop of oil), put a naan. Wait until puffs up and start to get brown dots in the bottom.
• Flip and wait for the same. Check it doesnt burn! Likely less than 1 minute.
• Repeat for the other naans.

This is the result:

The soad bread was very tasty and super quick to make!!!

The naans were tasty too. I guess the filling can be very different.

I had aquafaba left over from making humus and always wanted to do something simple with it. As well, it has been a long time since I do brownies. So found a recipe that mixed both:

Ingredients:

• Liquid from a can of chickpeas (around 120ml)
• 290g sugar (I think it is too much)
• 150g dark chocolate (I used 85% dark) chopped
• 110g margarine
• 180g plain flour
• 40g cocoa powder
• 1 tsp salt
• 1 tsp vanilla extract
• 1 tsp coffee powder
• optional: chocolate chips (I didnt use…)
• 2 handful of frozen cherries

Process:

• Pre-heat oven at 175C
• Let the frozen cherries to get to room temperature. Dont add them frozen to the butter (as I did…) as it will solidify it….
• Sift flour and cocoa powder.
• In another bowl, mix sugar and aquafaba. I dont have a mixing attachment to my hand blender so I did it manually. I didnt get to the point as in the video.
• Add the vanilla, salt, coffe to the liquid. Fold it with a spatula.
• Melt the margarine and chocolate using Bain Marie. I ran out of bowl and had to use a saucepan directly on the heat….
• Pour the melted chocolate over the aquafaba mix. Fold everything together.
• Add the flour mix to the wet ingredients. Combine properly but dont over mix.
• Add the chocolate chips and cherries if you want to. Mix all a bit.
• Pour the butter into a baking tin covered with baking paper. Mine is 30x20cm and I think it is a bit too big. You dont have to spread the butter everywhere if you want a bit thicker brownies.
• Bake for 30-35 minutes. Use a toothpick to check if the center comes out with a bit of moister. Dont over bake it! (as I did)
• Let the brownies to cool for 0 minutes then you can cut them.

To be honest, I made many mistakes. The worse one was adding the cherries frozen!!! And I left the brownies too long in the oven. As usual, more practice!!!

I think my normal brownies are much better but still it was a way to use aquafaba. Need to find more usage for that anyway.

This dough can be used for pizza too. And the filling is quite personal.

Ingredients for dough (x2 calzone)

• 225g plain or strong white flour + dusting
• 90ml milk warmed at body temperature
• 50ml water warmed at body temperature
• 1 tsp dried yeast
• 25ml olive oil
• pinch salt

Filling:

• cherry tomatoes
• 1 mozzarella roughly chopped
• any cold meat if you wish
• capers, oregano
• grated parmesan
• olive oil
• some slices of onion
• some tbsp of tomate sauce

Process

• Sift the flour and salt in a bowl.
• Warm the milk and water in a saucepan. Just body temperature! If too hot, will kill the yeast. Add the dry yest and mix.
• Add the milk mix to the flour, mix a bit and then add oil. Mix well.
• Knead until smooth and the window test passes.
• Let me it proof until double in size.
• Pre-heat oven at 250C.
• Mix all your filling ingredients in a bowl.
• Dive the dough in two, roll in a big circle around 23cm or so.
• Put the filling in the middle. Dont put too much so you need to “close” the dough.
• Brush the dough edges with water, then fold half the side over to cover the filling.
• Pinch the edges “covering your thumb”.
• White a knife score the top of your calzone.
• Bake until dough is golden.

It looks like a big “empanada” but still was good.

To be honest, I need to practice more my pizza dough. It is quite far from any good pizza I have tried.

This is typical sweet from my hometown and never tried to bake it until yesterday. I have been in the bakery (“horno”) twice in the last two years and just got an idea of the ingredients but never been brave enough to ask for the proportions so this is just a guess…

Ingredients:

• 200ml water + 25g sugar + 2 star anise
• 100ml orange juice
• 200ml olive oil
• 400g strong white flour (harina pastelera)
• 120g caster sugar
• 50ml anise (43%) – I used sambuca

Process:

• Boil the water, sugar and star anise. Let it simmer for 5 minutes. Then cool down.
• In a bowl, mix all ingredients. Just add 150ml from the water mix above.
• Knead for 15-20 minutes until smooth. It doesnt stick much as it has lot of oil.
• Let the dough to rest for 30 minutes in the bowl.
• Using a scale, make 6 balls, aprox 150g each. Be sure they are tight balls.
• Let them rest for 1h or so in a tray with a bit of flour as anti-stick. I used two trays. The idea is to try to prove the balls (in my case it didnt happen…)
• Pre-heat oven at 175C
• Make a hole in the middle, like a “rosquilla” and the try to make “picos” in the sides. I failed miserably with the “picos”.
• Put one tray in the oven, bake until golden.
• Bake the second tray.
• Let the “rosquillos” to cool down.

My version:

The real deal:

So still a bit off target 🙂

The real “rosquillos” uses only anise (liquor). But it can be dangerous to use at home because if the oven has not good ventilation, the alcohol can blow it, so for that reason I just used it a bit and try to replace it with the water+star anise.

In summary, my version is eatable. I didnt have to throw them away so that’s a win at the end. The flavour is still far from the original but tasty nonetheless.

Another thing, I had the oven at 230C initially so the first batch went to dark and inside wasnt very well cooked. And this morning were quite hard. I remember the original ones go hard too but no the next day. Still it was tasty today though.

So possible modifications/incognitas:

• Bake at 175C (already updated instructions)
• Less olive oil, 150ml?
• A bit more anise alcohol?
• how to make them prove?

I guess I will try again soon as the process and ingredients are not “difficult”. It was to find a decent proportion. Hopefully next year I will go back to the bakery and ask for the proportions.

2nd Attempt:

• 150ml water + 25g sugar + 2 star anise
• 100ml orange juice
• 100ml olive oil
• 450g strong white flour (harina pastelera)
• 120g caster sugar
• 50ml anise (43%) – I used sambuca

Super sticky dough, not much better 🙁

3nd Attempt:

• 100ml orange juice
• 150ml olive oil
• 450g strong white flour (harina pastelera)
• 120g caster sugar
• 100ml anise (43%) – I used sambuca

No sticky dough (good to remove water+sugar+anise), but still not raising. It releases liquid…. I think I need to put less liquid (of everything)?? It is the flour correct? The recipe needs “Harina Pastelera” and when asked what was the difference I was told it was the “strength” so I have assumed I need “strong” white flour… Next time I will try to make “Harina Pastelera”.

For NYE dinner I wanted to try something different from my standard vegan cherry frozen cake so this recipe looked nice.

Ingredients for caramelized pears:

• 6 small firm pears (conference are good)
• 200g caster sugar
• 2 cinnamon sticks
• 1 star anise
• 6 cloves
• 1 lemon zest
• 1 orange zest

Ingredients for sponge:

• 250g pitted dates
• 1 tsp chia seeds
• 1 can of coconut milk
• 200ml sunflower oil
• 160g dark muscovado sugar
• 200g self-raising flour
• 1 tsp bicarbonate soda
• 1 tsp ground mixed spice (I used Chinese)
• pinch of salt

Process:

1- Peel the pears, cut the bottom off each to give a flat base. With a small knife, try to cut the pips/heart from the base. Roughly chop these scraps and discard the seeds as are not sweet. Set aside for later.

2- In a saucepan where all pears can fit, pour sugar, cinnamon sticks, star anise, cloves, zests and 600 ml water. Bring to a boil, then simmer and add the pears. Cover the saucepan if you can. Poach them until a knife easily slides into the pear. Around 25-30 minutes. After that, remove from heat and let the pears cool down in the liquid.

3- Put chopped dates, chia and coconut milk in another saucepan. Bring to medium heat, stir often so the milk doesnt stick in the bottom. Check the dates get soft.

4- Pour the date mix into a food processor and blitz until smooth. Add oil and blend again. Let it cool down.

5- Pre-heat oven at 175C. My bakin tin is 32x22x5 cm. Line it with baking paper.

6- In a bowl, put the sugar, flour, bicarbonate, mixes spice and pinch of salt. Mix all well by hand. Be sure there are no sugar lumps.

7- Add the date mix to the flour. Mix with a spatula all together. Add the pear scraps.

8- Pour the mix into the tin. Nestle the pears, standing up right. Bake for 35-40 minutes. Remove from oven only if a skewer in the center of the cake comes out clean.

9- Try to reduce the pear poaching liquid to a syrup (I couldnt).

10- Once the cake is out of the oven, with a brush, pour a bit of the syrup on top. Then let it cool down a bit.

11- I cut mine in six parts to be sure everybody had a piece with pear.

I haven’t tried a sticky toffee pudding from a long time. This one didnt remind me much but it was really tasty nonetheless. So happy with the result. And my friends too!

This is a dough that can be used for Foccaia, Bloomer or small bread rolls.

This recipe makes:

• 1 foccacia of 880g (25cmx15cm aprox)
• 1 bloomer
• 4x bread rolls of 80g each

Ingredients:

• 1kg strong flour
• 40g course semolina
• 15g dry yest (30g fresh yeast)
• 20g sea salt
• 100ml olive oil
• 640ml water (warm)
• 1 egg (for eggwash)
• 4 garlic cloves chopped
• Rosemary
• Sesame seeds

Main process for dough:

• Mix flour, semolina, yest.
• Add crushed sea salt and mix
• Make a hole in the middle of the flours and add water and oil. Mix until all combined
• Knead by hand. Take the dough in the air, and slap it on the work surface. Dont add any flour in the work surface. At the beginning will be sticky but once gluten starts forming will be more manageable. Do this for 15 min aprox. Until the dough is smooth.
• Prove until double in size. If using proving machine: 3% water, 35-40C temp.

Foccacia:

• Prepare a tray of aprox 25x15cm. Oil it, add baking paper of similar size, cutting a diagonal in the corners so it fits better.
• Take a portion of 880g from the main dough.
• Spread it on the tray so fills it.
• Prove for a second time until double in size.
• Preheat oven at 200C
• After proving, oil your fingertips and make holes on the dough
• Spread the chopped garlic as evenly as possible. Add a bit of oil
• Cut some rosemary, dip it on olive oil so it doesnt burn in the oven. Add it to the foccacia in the holes made earlier.
• Bake until golder brown (20-25m)
• Take out of the oven, brush with olive oil and sprinkle with sea salt. Let it cool!

Bread rolls:

• From the main dough, after first proving. Take 4 pieces of 80g each.
• Make a ball with each piece, the surface should be smooth. Dont use flour in your work surface.
• Put the ball in a tray covered with a bit of semolina.
• Prove until double in size
• Eggs wash each roll. And add sesame seeds
• Bake in the preheat oven at 200C for 15m aprox or until golden brown.

Bloomer:

• From the leftover dough after the first proving, divide it in 3 parts.
• Roll them horizontally.
• Like babka, make a braid like this video.
• Tap both ends.
• Prove second time until double in size.
• Dust with a bit of flour and bake for 25m or golden brown at 200C in a preheat oven.

This is the result!

To be honest, I didnt like much the bloomer and breadrolls. My weekly homemade sourdough is far much better (and still got room for improvement)

And for the foccacia, as well, I prefer my sourdough version.

Ingredients for Swiss Roll:

• 3 free range eggs
• 75g caster sugar
• 75g plain flour

Filling:

• 18 strawberries: chopped.
• 350ml cream
• 1/4 tsp vanilla
• 2 tsp icing sugar.

Stock syrup:

• 50% water
• 50% sugar
• optional: start anise, lemon zest, etc.
• Process: In a sauce pan, mix water and sugar, then heat up until boiling, then simmer.

Straberry dressing:

• 380g straberries (can be frozen)
• 150g icing sugar
• 1 lemon juice

Overall Process:

• Preheat oven at 175C
• In a tray of aprox 40cm x 25cm, cut a piece of baking paper of the same size.
• Then cut a diagonal in each corner of the paper with scissors

• Butter the tray, put the paper, then trimmer above 1cm on the borders.
• Butter the paper again and pour some flour and smack the tray to produce an anti-stick layer.
• Using a mixing-machine (something I dont have at home….) put the sugar and eggs. Mix until 4 times in size!! They need to become a white and dense cream.
• Sieve the flour in a bowl. Twice if possible.
• Once the egg mix is ready, fold the flour slowly like 1/3 at each time, you want to keep the air bubbles! Use a spatula.
• Pour the mix on the tray. Bake for 6 minutes aprox at 175C. It should spring the surface when you poke it with a finger.
• Let it cool down for a bit.
• Spread a kitchen towel on your work surface and dust it with plenty of sugar. Dont use baking paper or similar!
• Put the sponge on the towel and remove the paper carefully.
• Cut the edges with a serrated knife.
• This is the most difficult step, you need to roll the sponge using the towel to keep it tight but without breaking the sponge! Make a line on the bottom of the sponge to help you roll it up

• once the sponge is rolled, be sure it is tight the kitchen towel. Let it rest.
• Prepare your stock syrup.
• Chop the straberries.
• Prepare the cream. Whisk by hand in a bowl the cream, sugar and vanilla. Until solid but not peaks.
• Unroll the sponge, and brush some stock syrup on it.
• Add chopped straberries.
• Spread the cream on top of the strawberries.
• Roll again the sponge, be careful!!! Using the towel.
• With a clean knife, cut both ends and then start cutting pieces (cleaning each time the knife)

• Optionally, you can prepare a strawberry syrup. In a blender put the straberries, icing sugar and lemon juice.
• Decoration. With the leftover cream and a piping bag, you can decorate each slice with a cream dollop and some pieces of strawberry. Using the strawberry syrup, and a sign.

To be honest the sponge was very nice and not super sweet. The cream doesnt have much sugar and the strawberry give it a fresh bite.

This is a typical British cake. This is for a cicle tin of around 18cm diameter and at least 5cm high.

Ingredients:

• 110g sunflower oil
• 170g dark brown sugar
• 2 small eggs beaten
• 170g plain flour
• 5g baking powder
• 2g cinnamon
• 2 medium carrots grated
• 42g raisins
• 42 chopped walnuts
• pinch of salt
• a bit of melted butter
• optional: 1 bottle cap of (dark) rum.

Process:

• Pre-heat oven at 170C
• Using the circle tin, use to cut a cicle with baking paper to cover the bottom of the tin.
• Butter the bottom and side of the tin. Put the paper and butter a bit again.
• Dust a bit of flour on the bottom of the tin. Smack it a bit to produce an anti-stick layer.
• Mix oil and sugar in a bowl. Then add the beaten eggs.
• In another bowl, mix carrots, raisins and rum (optional).
• In another bowl, sift (twice!) the flour, baking powder, cinnamon and salt.
• And the flour to the wet mix. Whisk until smooth.
• Add carrot mix, mix properly.
• Add walnuts, fold it!
• Pour the mix into the tin and take to the oven.
• Bake for 1h or so. Use a tooth stick to check the cake is baked. It should come out clean.
• Let is cool down in a racket.

Cream Cheese Frosting Ingredients:

• 150g philadelpia cream cheese (be sure it is consistent! – full fat!)
• 25g icing sugar sifted
• 12g softed butter
• 1/4 tsp of lemon juice
• A couple of drops of vanilla paste.

Process

• Mix cheese and sugar. Whisking
• Add butter. Keep whisking
• Add vanilla
• Add lemon juice.
• It should be a consistent mix. You dont the frosting to melt down once spread on your cake.

Finishing Cake:

• Remove the cake from the tin. It should be cool down enough.
• In a plate, leave the flat part on top so it is easier to put the cream.
• With a palette, create a flat surface with the cream. You can use a pipping bag and a rotating dish to help you with the process.
• Make eight dollops for decoration.

Optional: Marzipan Carrots

Ingredients:

• 50g of marzipan (store bought)
• Orange, blue and yellow colorants.

Process:

• In a small container, mix a couple of drops of yellow and blue colorant to make a green color.
• Take 30g of marzipan and put a couple of drops of orange. Use latex gloves! Mix both until you have a orange ball.
• Do the same with a 15g aprox marzipan portion and green.
• To create small carrots, take a small ball of orange, with the edge of you palm, try to create the body of the carrot.
• With the bland edge of knife make circle of the carrot body.
• With a tooth stick make a hole in the top to add later the green tail.
• Take a tiny ball of green marzipan. Again with the edge of your palms make a small tail, cut 3/4 with the knife to simulate the carrot leaves. With the tooth stick help to introduce the tip into the carrot.
• Repeat with the rest.
• Once you have eight. Put one in each cream dollop from the cake.

I tried filo pastry last year and it was a bit of disaster so I had in my todo list to try again. And this weekend, it was the time for it. I felt like to eat some good burek so I needed filo pastry for it. So the ingredients and process is the same as before but I will copy anyway:

Filo Pastry Ingredients:

• 500g plain wheat flour
• 250ml whole milk
• 100ml vegetable oil
• 10ml vinager
• 5g salt
• unti-stick mix: 200g thin corn flour + 100g plain flour

Filo Pastry Process:

• In a bowl, add milk, oil, vinager and salt. Mix well. Then add the 500g flour. Mix again until all combined.
• Knead the mix on your work surface for 10 minutes or so until you have a smooth dough.
• Wrap up in plastic film and let it rest for 1h on your work surface.
• Prepare the anti-stick mix: combine the corn and wheat flour.
• Dust your work surface with the anti-stick mix.
• Divide the dough in 20 small pieces. Highly recommended to use a scale.
• Each piece, create a ball and let it rest in a baking try. Cover the try with a kitchen towel or plastic film.
• Then starts the “difficult” part. Pick one ball, use a bit of the anti-stick mix in your rolling pin and on the ball. Spread the ball in a circle around 13cm diameter or so. It should just a couple of moves in each direction. Then be generous with the anti-stick mix, as we need to create a stack of 10 pieces and it is critical so they dont stick. Put the first piece with anti-stick mix on top. And repeat the same process with other 9 balls.
• Once you have the 10 pieces together, you have to spread all of them at the same time. Again be sure you have plenty of anti-stick mix in your work surface, rolling ping, etc.
• Spread slowly in all directions, turning the stack, being careful that all layers spread equally.Likely you get up to 3 or 4 times bigger than the original form.B But dont over stretch it, if you do, the layers will join and will be difficult to separare later.
• Now you have to remove each layer from the stack. Be careful, it should be paper thin!
• In baking paper, with a layer of anti-stick mix, put each layer adding extra anti-stick mix on top. Again, be generous with the anti-stick mix! After adding the 10th layer, use another piece of baking paper and now roll everything together slowly. If you want to keep it in the freezer of fridge, then wrap the roll with plastic film.
• Repeat the same process with the final 10 balls.
• So at the end you end with two packets with 10 layer each.

Burek Ingredients:

• 200g ricotta cheese or mascarpone
• 800g sour cream
• 5 eggs
• 1 tsp dry yeast
• salt to taste
• 20 layers of filo pastry
• sunflower oil for spreading between layers

Burek Process:

• Preheat oven at 200C
• Grease a baking tray with a bit of sunflower oil.
• Add cheese, sour cream, eggs, yeast and salt in a bowl and mix until runny.
• Brush two sheets of pastry indiviually with oil and place into the tray
• Spread a thin layer of the filling onto the pastry.
• Repeat the process of adding two oiled layers of pastry and then a layer of cheese filling until everything is used up.
• With a fork or knife make a few holes in the top as the pastry will raise quite a bit!
• Put burek in the oven for 30-40 minutes or golden on top.
• Remove from oven and let it rest.

This time the filo pastry was FAR MUCH better than last year. I didnt make the same mistakes for a change 🙂

Although I did the filo pastry the day before. I think I should have add a bit more anti-stick mix between the layers when doing the packets.

Regarding the burek, it tasted good. I think it needed a bit more salt. As well, the filo pastry taste it was very different from the shop bought one. It tasted a lot to bread, so it surprised me.

Anyway, I need to do it more often.