Tag: recipes

Chocolate Crepe Rolled Cake

This was another video recipe that I tried to transcribe into a list of ingredients

Cake Base

Whip together 2 eggs and 70g sugar
Add 1 tablespoon honey, and whip some more

Stir in 20g butter and 30ml milk

Sift together 65g baking flour and 10g unsweetened cocoa, then fold into egg mixture. Pour thin layer in bottom of cake pan and bake — this is the base of the crepe rolled cake.

Crepes

Whisk together 180g flour and 35g unsweetened cocoa
Add a pinch salt and 10g sugar. Whisk to combine.

Blend in 3 eggs, 260g warm milk, and 160g boiling water. Strain to remove any lumps, then mix in 60g of liquid honey and 25 (g? ml?) vegetable oil.

Cover with cling film and rest for 20 mins, then make crepes in a pan.

 

To make cream cheese filling:

Blend 250g cream cheese, 45g powdered sugar, and 150g Greek yogurt

In a separate bowl, mix 250g cream 33% and 45g powdered sugar. Whip to firm peak state.
whip to firm peak

Fold whipped cream into cream cheese mixture.

Fold in 20g liquid honey.

Assembly:

Lay out a crepe, coat with whip, and fold in thirds toward center. Repeat with all crepes.

Put cake base on plate, coat with cream mixture. Roll crepes into a big circle, then place on cake layer. Wrap additional crepes around. Chill in fridge for 3-4 hours, preferably overnight.

Dust with powdered sugar. Cut and serve.

Cranberry Crumble

I made a cranberry crumble that Scott found in the local news paper

FILLING:

  • 2 cups cranberries
  • Zest and juice of 1/2 orange
  • 1/2 cup maple syrup
  • 1 1/2 tablespoons cornstarch
  • 1/4 teaspoon ground cinnamon

CRUST:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups almond flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Zest of 1/2 orange
  • 4 tablespoons cold unsalted butter, cubed
  • 2 large egg whites
  • 1 1/2 teaspoons vanilla extract

Preheat oven to 375F.

Toss cranberries with corn starch and cinnamon. Add orange zest and mix. Then stir in orange juice and maple syrup.

Combine dry crust ingredients. Cut in butter, then add egg whites and vanilla to form a crumble. Press some into bottom of pan. Cover with cranberry mixture, then crumble crust mixture on top.

Bake at 375F for 40 minutes. Allow to cool.

Lamb Shank Tagine

Cooked lamb shanks in the tagine today

  • 4 smoked ancho chillies
  • 5 dried apricots
  • 4 lamb shanks
  • olive oil
  • 1 red onions
  • 8 cloves of garlic
  • 5 fresh red chillies
  • 1 heaped teaspoon smoked paprika
  • 3 fresh bay leaves
  • 2 sprigs of fresh rosemary
  • 400 g tin of plum tomatoes
  • 1 liter chicken stock

Coat shanks with salt and pepper. Sear shanks in olive oil, then add onions and garlic 1for a few minutes until fragrant. Remove from pan.

Add stock, plum tomatoes, spices, and peppers. Add shanks back, cover, and simmer at low heat for about 3 hours.

Rose Hip Jelly

Anya and I picked more rose hips today — we’ve got a LOT of the little things. About half a pound.

We boiled them (plus an apple) in enough water to cover by 1″, added a little lemon juice, then drained the juice. Added a whole bunch of sugar to make jelly (14 oz for every pint of juice), and let it cool and congeal overnight.

Recipe — Walnut Pastry Thing

Walnuts in hard shell — boil in water for for 5 minutes

Pastry:

2 eggs
100g sugar
1 pinch of salt
150g butter
100g sour cream (10%)
600g flour
1/2 teaspoon baking powder

Mix all ingredients in a bowl, make into a ball. Split and roll — use additional flour for rolling.

Filling:
1 egg white
100g sugar
120g walnuts

Whip egg whites, fold in sugar and walnuts.

Cut rolled pastry dough into wedges, add dollop of walnut mixture to large end, roll toward pointed end.

Brush with 1 egg yolk

Bake at 180℃ for 40 minutes

Dust with powdered sugar

Creamy Tomato Sauce for Pasta

I needed a quick meal last night — so I made a carrot-y, creamy tomato sauce for pasta.

Ingredients

  • 1/4 cup olive oil
  • 2 carrots, diced into small pieces
  • 1/2 large onion, diced into small pieces
  • 3-4 cloves of garlic, diced
  • 3 oz tomato paste
  • 1/3 cup plain Greek yogurt
  • salt, pepper, Italian herbs

Method

  • Heat olive oil in a pan. Add diced carrots and cook for a few minutes. Add garlic and onions and cook for a few more minutes until the onions become translucent.
  • Add salt, pepper, and herbs. Then add tomato paste and stir to incorporate oil. Cook for a few minutes.
  • Add pasta cooking water to thin to a reasonable consistency.
  • Remove from heat and stir in yogurt. Add salt/pepper/herbs to taste.

Harissa Paste Recipe

Ingredients:

  • 15-20 dried guajillo peppers
  • 1 tsp cumin seeds
  • 1/4 tsp caraway seeds
  • 1 tsp coriander seeds
  • 1/4 cup extra-virgin olive oil
  • 1/2 tsp salt
  • 4 cloves garlic
  • 2 tbsp lemon juice

Method:

  • Cover dried peppers with boiling water and allow to sit for 20-30 minutes.
  • Heat a skillet and toast spice seeds for a few minutes. Then crush seeds with a mortar and pestle.
  • Drain the peppers.
  • Add all ingredients to a food processor and blend into a smooth paste.

Spicy Garbanzo Soup

Ingredients:

  • 1 medium onion, diced
  • 1 large carrot, diced
  • 6 cloves of garlic, thickly sliced
  • 2 tbsp harissa paste
  • 14 oz can of garbanzo beans
  • 8 cups of stock
  • 1 tbsp lemon juice

Method:

  • Saute onion and garlic in harissa paste
  • Add remaining ingredients and simmer for 15-20 minutes until garbanzo beans are cooked

Anya’s 10th Birthday Cake: Strawberry Whipped Cream

Ingredients:

  • 1 teaspoon unflavored gelatin powder
  • 4 teaspoons water
  • 1 cup heavy whipping cream
  • 1 Tablespoon maple syrup
  • 1/4 cup strawberry reduction

Method:

  • Place water in a heat-proof container and sprinkle gelatin on top. Allow to sit for at least five minutes to hydrate. Place container into a pot of water (water should not come too close to the top of the container — we just need a little bit in the pot to make a water bath). Simmer until gelatin is clear and liquid. Remove from heat and allow to slightly cool.
  • Add maple syrup to whipped cream and beat until soft peaks form.
  • Slowly drizzle gelatin into whipped cream (beating as you pour).
  • Slowly add in strawberry reduction and continue to beat until firm peaks form.