Bulgar Wheat and Quinoa Salad with Feta and Sun-Dried Tomatoes

What is a salad? It sounds like a simple question but have a think. Does potato salad (cooled boiled potatoes in a mayonnaise/yoghurt based dressing with the occasional onion) have any relation to the recipe below other than the fact that neither are served hot? If you look on the internet for the definition of a salad, you will find many different answers. Personally, I like the description of pieces of food, ready to eat, that are small enough not to need any more cutting, with a dressing of some description. This happily encompasses most salads that I have come across in the past and also describes both this salad and the aforementioned potato one too.

Using bulgar as the base of a salad is something I would never have thought of doing until a couple of years ago when I helped with preparation for a party and was asked to make the recipe which this is based on – Mary Berry’s Herbed Quinoa and Bulgar Wheat Salad with Lemon and Pomegranate. That recipe is delicious and I would recommend trying it. The recipe below is close but not the same as I ate this quite a lot at university and ingredients like chives and pomegranate syrup (or molasses) were not easily available without driving out of the city. This led to a couple of ingredients being removed from the recipe, a few proportions being tweaked (because I love sun dried tomatoes and feta) and more dressing being included because I love this dressing. I also started substituting some of the olive oil in the dressing with the sun-dried tomato oil because I didn’t want to waste it and sun-dried tomatoes are not exactly student friendly when it comes to budgeting.

I feel as though I believed all salads were leaf based with lettuce, spinach, cabbage etc. forming the main constituent of the dish. I had ignored things like pasta and potato salad because I cannot stand mayonnaise and both of them tend to be coated with the stuff. It seems odd that I never thought much about this because I have known what Israeli salad is for a long time and I just classed the word “salad” as part of the name and not a description of the dish itself. Of course carbs like cous-cous or bulgar or barley (I’ve seen that one before) can be used as the base of salads. They turn the salad from a side dish into the main course as the carbohydrates help fill you up. They also tend to have lots of herbs and flavour which makes them wonderful to eat.

The recipe with today’s post does not contain either cucumber or raw tomato which is one of the reasons I like it so much. It proves you can have a delicious salad without either of them which is important as I feel that most people view both cucumber and tomato as staple ingredients in a salad. They do not have to be!

Let me know what you think if you try this one for yourself.

 

 

 

Bulgar Wheat and Quinoa Salad with Feta and Sun-Dried Tomatoes

Work time: 10 – 15 minutes

Cooking and cooling time: 2 hours

 

300g bulgar wheat and quinoa (most stores now sell these mixed but if you can’t find that, just mix the two together with a 1:1 ratio)

150g drained sun-dried tomatoes (keep the oil they come in as this will be used later)

150g feta

Seeds of half a pomegranate

2 tbsp chopped parsley

2 tbsp chopped mint

2 tbsp chopped basil

3 tbsp lemon juice

3 tbsp honey

1 ½ tbsp olive oil

1 ½ tbsp sun dried tomato oil

 

Cook the quinoa and bulgar wheat mix according to the packet instructions. Tip into a large bowl and leave to cool.

Roughly chop the tomatoes and add them to the cooled carbs.

Crumble the feta into the bowl and gently stir everything together.

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Sprinkle over the herbs and the pomegranate seed and stir again.

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In a small bowl, whisk together the lemon juice, honey and both oils before pouring this all over the salad.

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Season with a little salt and pepper. Mix again and serve.

This can be stored for a few days in the fridge but make sure that the herbs don’t go off as they will be the limiting factor.

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I hope you enjoyed the recipe. I don’t have any other similar recipes to this uploaded yet but I hope to pup some more up in the future. If you are interested in other dishes that work well as a cold lunch, check out my recipe ginger tofu – it’s packed with flavour, is easy to make and if you follow a plant based diet, you will be happy to know that it is completely vegan.

 

Have a good one and I will be back next week with some sort of meringue-based treat.

H

Chocolate Rugelach

Rugelach are one of those foods that have come on a serious journey. Originating in Poland with a standard yeasted dough, they are now eaten all around the world in Jewish communities and have evolved to include ingredients such as sour cream, cream cheese, laminated pastry and fillings such as halva and Nutella. These are quite a different beast to the original basic dough filled with dried fruit and jams.

A big question when it comes to making rugelach is whether or not to add dairy. In orthodox Judaism, milk and meat are not to be eaten in the same meal so by including butter or sour cream in your dough, you are preventing yourself from eating the rugelach as a dessert after a meaty meal. The obvious choice would be to leave it out but of course the dairy adds a large fat content to your dough which softens it dramatically. You could always add oil to replace the fat from the dairy but that still will not solve the tricky problem of laminating the pastry. One solution is that you could use some sort of margarine instead of the butter – after all, the pasty is a soft lamination, you are not required to keep the butter cold at all times like in puff pastry – but the flavour wouldn’t be the same (although with enough added sugar, I am certain that this would not be a problem).

This dough takes a relatively long time to rise. Both milk and sour cream have a non-neutral pH (they are both slightly acidic) and their pHs both lie outside the range at which yeast ferments best. The eggs and the dairy constituents contain fats which coat the flour during the mixing stage. This slows down the rate at which the yeast can break down the carbohydrates into fermentable sugar. With eggs, butter, milk and sour cream in this recipe you should not be worried if your dough rises slowly but you will have to be patient. Rugelach which are under proved – especially during the second rise – will not cook through in the oven, resulting in a doughy interior.

The sugars in the milk (as well as the sugar added to the dough) will result in the rugelach browning in the oven faster than normal bread but you have to hold your nerve about this. Make sure you know the temperature your oven is working at and, if you have a fan oven, adjust it down a little to ensure perfectly cooked, unburnt pastries.

The recipe I use for rugelach includes chocolate in the soft lamination. The cocoa butter in the chocolate helps to separate the layers and it also ensures you have a huge quantity of chocolate in the final pasty (which is never a bad thing). You are of course welcome to laminate just with butter – I can assure you this works very well as it is the technique I use when making Pastéis de Nata. You could even use a flavoured butter – cinnamon or why not give it a savoury twist and infuse your butter with herbs or garlic and stuff the rugelach with cheese? Go wild!

These things will make your house smell delicious – forget baking bread when someone is coming over for a viewing, make rugelach! Hopefully you will enjoy these as much as I did and let me know how they go if you try them at home.

 

 

 

Rugelach (the sour cream variety)

Work time: 1 hour

Proving time: 8 hours

Cook time: 30 minutes

 

Ingredients:

Dough:

650g plain white flour

1 ½ tbsp yeast

150g white sugar

1 egg and 3 egg yolks

200ml sour cream

80g very soft butter

160ml warm milk

1tsp salt

 

Filling:

200g dark chocolate

100g butter

50g sugar

 

Glaze:

1 egg + 1 tbsp water

300g sugar

200ml water

 

 

Tip the dough ingredients into the bowl of a stand mixer with the dough hook attached.

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Mix until combined and then knead on a medium to low speed for five to ten minutes – until the dough is stretchy and bounces back a little when a finger is pressed into it.

Cover the dough and leave in a warm place for about four hours (or until doubled in size). Alternatively, you could leave this overnight at room temperature (providing the room is not too hot).

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Melt the chocolate and butter together and leave to cool until the mixture begins to thicken to a spreadable paste.

Flour a surface and roll out the dough to a twenty by twenty five-inch rectangle.

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Spread a quarter of the chocolate filling over two thirds of the rectangle. Fold the uncovered third over the middle third and the final third over them both (this is a letter fold – when the dough is folded in three, like a letter).

Pat out any air bubbles and seal the edges.

Roll this log back out again into a twenty by twenty five-inch rectangle but the other way from the first time. This will ensure that the folds are perpendicular to before.

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Repeat the spreading and folding again with one third of the remaining filling.

Mix the sugar into the filling that remains.

Roll out the dough back into its rectangle and square off the edges.

Spread the remaining filling over the dough.

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Cut the dough in half lengthwise.

Cut each rectangle into triangles with bases around three inches long.

Line two baking sheets with baking parchment.

Roll each triangle up into a little croissant like shape and place it on the baking sheet with the tip underneath the body – this will prevent any unrolling during rising and baking.

Cover the rugelach and leave for one to two hours or until they are visibly risen and they wobble a little when the tray is jiggled.

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Preheat the oven to gas mark 6 (200°C).

Whisk the egg in a bowl with 1 tbsp water.

Egg wash the rugelach and bake for 25-30 minutes.

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While the rugelach are baking, pour the sugar and water into a saucepan. Bring to the boil and stir until all the sugar has dissolved. Continue to boil for another minute and then remove from the heat.

 

The moment the rugelach come out of the oven, glaze them with the sugar syrup. This might sizzle a little when it hits the rugelach or the baking tray but that is fine.

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After glazing, move the rugelach to a wire rack and leave to cool.

Pile up on a platter to serve

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These rugelach really are amazing and I would say they are 100% worth the effort it takes to make them. If you are a fan of laminated doughs, why not try making some puff pastry to bake with or maybe you could have a go at croissants!

Have a good one and I will be back next week with a delicious savoury treat.

H

Baked Alaska

Happy birthday to you,

Happy birthday to you,

Happy birthday That Cooking Thing,

Happy birthday to you!

Hey guys, That Cooking Thing turned two years old yesterday and this post marks the third year for recipes from this blog. I just want to extend a massive ‘thank you’ to those who have been following me since the beginning, a few of you have liked every single post and I feel so honoured that you guys are still here after all this time. To those of you who have joined more recently, welcome and I hope you stay around for a long time to come!

I thought it would be appropriate to make something super celebratory to mark this bloggiversary so this week I have made a Baked Alaska. No corners have been cut in this recipe (although I wouldn’t judge if you bought the ice cream because making it fresh takes time). This baked Alaska is vanilla flavoured with a little bit of chocolate. A layer of vanilla sponge with a dome of creamy, delicious vanilla ice cream with a centre of chocolate chip ice cream all topped with peaks of French meringue and then baked in the oven. The homemade ice cream is certainly the star of this dessert and you do not want to detract from it by jazzing everything else up too much. You can tailor your flavours though, why not coffee ice cream and a brownie base? Or strawberry ice cream and chocolate cake?

When it comes to baking your Alaska, you have three options: the oven, the blowtorch or fire. Traditionally (and as I have done in this recipe) the entire dessert is placed into a maximum setting oven for five minutes to caramelize the outside and give the beautiful golden crust you associate with a baked Alaska. The blowtorch method is most likely the best thing to use if you are piping on your meringue as the blowtorch will crisp any edges (such as those left by a star tipped piping bag) and really bring out the definition of the meringue. If you use a blowtorch, I would recommend using a Swiss or Italian meringue where the egg whites have already been heated during the cooking process. For a classic baking in the oven, you could still use these meringues if you want but there is no need to expend the extra effort as a French meringue will work just fine! The final method – the flambé – is obviously the most theatrical but is the hardest to control. Once you have set the alcohol on fire and poured it over the Alaska, you cant stop the cooking if it goes too far. It might even be worth a practice run on a separate Alaska (just for you of course) to work out the correct quantity of rum to use for the flambé.

 

If you try this for yourself, let me know how it goes – maybe even give me a tag on Instagram so I can see what you have made. Have a fab one and hopefully the next two years will be as successful as the last two.

 

 

Baked Alaska

Work time: 1 hour

Cooling time: overnight

 

Ingredients:

1 tub vanilla ice cream

OR

4 egg yolks

300ml double cream

300ml whole milk

1 vanilla pod

100g caster sugar

 

For the cake:

2 oz. butter

2 oz. caster sugar

2 oz. self-raising flour

1 egg

½ tsp Vanilla extract

½ tsp milk

 

For the meringue:

4 egg whites

8 oz. caster sugar

¼ tsp cream of tartar or ¼ tsp white wine vinegar

 

 

For non-homemade ice cream:

Allow the ice cream to soften a little until it can be scooped easily.

Line a 600ml bowl with a double layer of cling film.

Scoop the ice cream into the bowl, press it down and wrap the clingfilm over the top.

Place back into the freezer until completely solid (probably best to do this overnight).

 

For homemade ice cream:

Follow churning instructions on your ice cream maker – mine requires the bowl to be cooled for 24 hours in the freezer prior to use but other varieties may differ.

Pour the cream and the milk into a heavy based saucepan.

Split the vanilla pod down the middle and scrape out the seeds. Add both the seeds and the pod into the milk mixture.

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Gently warm the milk until it is hot to the touch but not boiling. You do not want to scald the milk.

While the milk is heating, lightly beat the egg yolks and sugar in a large bowl until they have lightened in colour and you have a homogenous mixture.

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Once the milk mix has begun to steam, take one cup of it and slowly pour into the egg mixture whilst whisking. This will temper the eggs.

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Stream the rest of the milk into the egg mix whilst stirring continuously.

Return the mixture to the pan and gently heat, constantly stirring in a figure of eight, until the custard begins to thicken. The custard will coat the back of a metal spoon when it is ready. The mixture will start to steam quite a lot before it begins to thicken so don’t worry if you start to see wisps rising from the surface. Once the custard begins to thicken, it will do so very fast and you will be able to see that it is far more viscous.

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Pour the custard through a fine sieve and into a jug. Leave this to cool completely before the next step.

 

If using an ice cream maker, follow the instructions on your machine. Some will have an internal freezer, others will require freezing prior to use. The following instructions are for my brand of ice cream maker: the Magimix 1.1.

Assembler the ice cream maker and turn on the paddle.

Stream the custard into the maker and then leave for 25 minutes to half an hour until the ice cream is very thick and frozen. If you are unsure, and your ice cream maker is still churning away happily, give it another five minutes as this can’t do any damage!

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Before you turn off the ice cream machine, double line a 600ml bowl with cling film.

Scoop the ice cream into the bowl, cover the top and leave to freeze solid overnight.

 

 

For the cake:

Preheat the oven to gas mark 3.

Grease and line an eight inch tin.

In a bowl, beat the butter until light and fluffy.

Add the sugar and vanilla and beat again.

Add the egg and beat to combine.

Finally, add the flour and slowly mix until just combined.

Add the milk and mix one last time.

Pour the cake batter into the baking tin and spread it out.

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Bake for 25-30 minutes until golden brown.

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Leave to cool.

 

 

To prepare the Alaska for serving:

Preheat the oven to gas mark 9.

In the bowl of a stand mixer, whisk the egg whites to stiff peaks.

Add the cream of tartar and whisk again.

Slowly sprinkle in the caster sugar a spoon at a time until it has all been incorporated.

Continue to beat until you have a glossy meringue. The sugar should be completely dissolved.

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Assembly:

Remove the ice cream from the freezer.

Cut the cake to the same size as the base of the ice cream dome.

Place the ice cream on top of the cake on a baking sheet.

Spread the meringue all over the ice cream and the cake. Make sure the meringue covers everything.

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Use the back of a spoon to make peaks in the meringue.

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Bake for five minutes turning halfway through to ensure it is crisped up evenly around the outside.

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Transfer the Alaska onto a plate and serve.

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I hope you enjoyed the recipe. This was one of more complicated things I have made for the blog but only because I made the ice cream from scratch. The final result is absolutely delicious and it is sure to wow anyone you make it for. You could always make mini ones too if you want to do single portions.

 

If you would like to know a little bit more about the different types of meringue, check out my usual recipes for both swiss and French meringues. If you are just interested in the cake element, why not make yourself a Victoria sandwich?

 

Have a good one and I will see you next week with a delicious savoury snack.

H

Decadent Mushroom Pasta Bake

This post marks the end of the second year of That Cooking Thing’s existence. When I started back in August of 2017 I had no idea that I would still be creating weekly recipes two years later. Many blogs seem to fizzle out within a few months of their inception and, to be honest, that is kind of what I expected to happen with this one. I was going into the Master’s year of my undergraduate degree and really didn’t have the time to spend writing weekly posts and making pretty dishes for the Instagram but here we are – procrastination is a powerful motivator for things you do not have time to do. I am now coming towards the end of my second degree and even with the working life looming ahead I hope to continue this blog for the foreseeable future.

I thought that it would be nice to revisit an old recipe and jazz it up for the final post of the year. This recipe was the second savoury one I posted: a chicken and mushroom pasta bake. I like to think that I have come on in my techniques and cooking ability since then, and this updated recipe hopefully shows that. The biggest difference from the original recipe is that this one is vegetarian; there is no chicken to be found in this dish. You could, of course, add chicken if you so wished and it would still taste excellent, but with the growing number of vegetarians and vegans in the world I like to make sure that my recipes are as accessible as possible to as many people as possible. I still eat meat (although with the current political climate and possibility of a significant change in the UK’s food standards, I cannot say that this will not change in the near future) but lots of people don’t and I like to make recipes which do not come across as meaty ones that have just had the chicken or beef etc. removed. Vegetarian recipes should not need meat to be delicious!

Instead of a stock and cornflour-based sauce, the sauce for this bake is based around mushroom paste. The first thing you do is blend mushrooms until they are almost a puree (a far finer chop than you would use to make a duxelle) and then cook them to drive off all the liquid and really intensify the mushroom flavour. This mushroom paste, when mixed with cream cheese, will become the base of the sauce. It should be noted that this sauce can be put on anything you like – it doesn’t have raw egg or cornflour so you can just eat it as it is. You could even serve it as a mushroom pate! The remainder of the mushrooms are then cooked down and the liquid they release is collected and stirred into the sauce to slacken it. All this liquid will be absorbed into the pasta when it cooks in the oven giving it a far stronger mushroomy flavour. I went a bit wild and bought some posh woodland mushrooms for this as I wanted it to be a bit celebratory and didn’t want to use just the standard mushrooms but obviously the recipe does work just as well with those.

Cheese is an important part of this dish. Whilst most pasta bakes have a crust of cheese on top, this one also has chunks of mozzarella stirred into it so when the bake comes out of the oven and is served, all of the stringy goodness can be seen and it is really satisfying finding a big blob of cheese in the middle of your portion. Other cheeses could be added too: goat’s cheese works well with mushrooms, parmesan is always welcome in this kind of dish and cheddar is good too if you don’t want to go out and buy special cheese just for this. The final decoration on top of the cheese crust – finely chopped parsley and basil – is sprinkled over the bake after it comes out of the oven. This prevents the herbs from burning but also means that the aroma isn’t driven off during cooking. The heat from the pasta bake will wilt the herbs and cause them to release their fragrances before propelling the smell of fresh basil through the room as the herbs heat up.

I hope you have enjoyed the blog so far and that you use the recipes. If you do, let me know in the comments or tag me on Instagram @thatcookingthing – you could also use #thatcookingthing because I seem to have commandeered the hashtag. If you have friends who would like these recipes, let them know about the blog because I would love to help and inspire more people in the kitchen.

See you next week for the third year of That Cooking Thing!

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Decadent Mushroom Pasta Bake

Serves 5-6

Prep time: 30 minutes

Cook time: 45 minutes

 

Ingredients

750g mushrooms

1 large onion

50g cream cheese

20g parmesan

400g mozzarella

1 mushroom stock cube

4 tbsp olive oil

3 cloves garlic

30 ml milk (optional)

250-300g pasta

5 grinds black pepper (or more to taste)

3 large basil leaves & a few sprigs parsley

 

 

In the bowl of a food processor, blend 250g of the mushrooms with half an onion, two cloves of garlic and 60ml water until it is a thick paste (it doesn’t have to be fully pureed).

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Pour this out into a large pan and cook until the majority of the liquid has boiled off (about 10 minutes). It should be rather sludgy at this point.

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Tip the mushroom paste into a bowl and add the cream cheese. Stir to combine.

Finely chop the rest of the onion and sauté it in a pan with the remaining oil.

While the onion is cooking, chop the remaining mushrooms into quarters (or sixths depending on their size).

Once the onion turns translucent, add the mushrooms and another 60ml water. Cover with the lid of the pan and leave to simmer for five minutes. Give the mushrooms a stir and let them cook for another five minutes.

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While the mushrooms are cooking, start cooking the pasta. You want to take it off the heat and drain it about two minutes before the packet says it will be done as it will continue to cook in the oven and you don’t want it turn mushy.

Drain the liquid from the cooking mushrooms into the mushroom paste and stir it through. Taste and season with salt and pepper. This will become the sauce.

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Once you are happy with the seasoning, stir in the cooked mushrooms.

Grate two thirds of the mozzarella and chop the rest into 1cm cubes. Finely grate the parmesan. Set the cheese aside.

Drain the pasta and stir through the sauce.

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Allow to cool for a minute and then stir through the chunks of mozzarella, the parmesan and half of the grated mozzarella. Do not stir it too long as the heat of the pasta will start to melt the cheese. You just want it evenly distributed.

Tip the pasta into a greased dish and top with the rest of the mozzarella.

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Bake for 40 minutes at gas mark 6 (200°C) until the top of the bake has turned golden and crispy.

Finely slice some fresh basil and parsley and sprinkle this over the top once the pasta bake is removed from the oven. The heat of the bake will cause the herbs to release their oils and the aroma will come out without the herbs drying and burning as they would in the oven.

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I hope you enjoy the recipe. I have made this several times recently because it is just so good! I also take it for lunches because it tastes fab cold as well as hot. If you like mushrooms, you should have a look at my mushroom carbonara dish as it is amazing – you could even make your own fresh pasta for it.

Have a good one and I will be back next week with an amazing recipe for a truly celebratory cake.

H

 

Chocolate Ring Biscuits

Whenever someone brings in a Fox’s biscuit selection (other biscuit selections are available), the first ones to go are the chocolatey ring biscuits. The other biscuits are nice but there is something about shortbread with an obscenely thick layer of chocolate that just can’t be beaten for most people. The recipe below is my take on these biscuits. The chocolate layer isn’t quite as thick but you are welcome to double up to a kilo of chocolate and double dip the biscuits if you want them to be ultra-chocolatey.

As the chocolate is being used to coat the outside of the biscuit, and thus will be handled when the biscuit is eaten, it is important to make sure that it is well tempered. Tempering is a process where you control the crystal structure which forms when the cocoa butter in chocolate cools. This is why compound chocolate doesn’t need tempering… there is no cocoa butter in it, they use other fats instead! But real chocolate, with cocoa butter, has a far nicer taste and mouth feel, so to get the best results we must temper the chocolate. This involves melting the chocolate, cooling to a specific temperature and then warming it slightly before it is used.

Cocoa butter has six crystal stages which are arranged by the temperature at which they form: I, II, III, IV, V and VI. This ability to exist in multiple different crystalline structures, as exhibited by cocoa butter, is known as polymorphism and this polymorphic property is what can make or break your chocolate work. When you buy chocolate it has already been tempered and it is packed solid with type V crystals – the tempering not only gives the chocolate a satisfying snap when you break it but also is what keeps it solid at room temperature. Crystal types IV and lower melt well below 27°C, well below body temperature meaning that your chocolate will be soft at room temperature or immediately melt all over the hands of anyone who tries to touch in. In contrast, type V crystals melt just below body temperature (33°C) meaning that your fingertips will not melt it when you pick up the chocolate as they are slightly cooler than your internal temperature but when you put the chocolate in your mouth, it will begin to melt.

The issue is that when you melt chocolate so it can be used for covering the biscuits, you destroy the temper, that is to say that the heating melts the type V crystals which the manufacturer formed in the chocolate. Because of this, you must make sure to heat the chocolate well above the type VI melting point (36-37°C) so that there are no “bad” crystals and you can start the process of forming the chocolate from an unadulterated mixture. While the type VI crystals are solid at room temperature, their melting point is too close to body temperature so they don’t melt in the mouth as nicely as type V. The addition of unmelted chocolate cools the mixture as the unmelted chocolate not only must be warmed to the same temperature as its surroundings but will take in latent heat so that it can also melt. This rapid cooling, whilst also agitating the mixture by stirring, prevents the formation of type VI crystals. The reason we continue to slowly cool the chocolate down to around 28°C is to make sure that it is close to the type V crystal formation temperature. It is then warmed just a little bit to melt any type IV crystals that could have formed, slackening the mixture in the process, and making the chocolate perfect for dipping.

You will notice when you temper chocolate that as you approach the correct temperature, the chocolate becomes a lot more viscous. This is a good indicator that you are almost ready to dip. It will also mean that you get a thicker layer of chocolate on your biscuit and that is always a good thing.

Chocolate Ring Biscuits

Prep time: 1 hour

Cook time: 18 mins

Dipping time: over an hour

Makes around 35-40 biscuits

Ingredients

11 oz. (310g) plain flour

1/4 tsp salt

7oz. (200g) butter

4 oz. (110g) sugar

2 egg yolks

1 tsp vanilla extract

To cover:

500g dark or milk chocolate (you will need to temper this if it is real chocolate).

50g white chocolate for decorations.

To make the biscuits:

Preheat the oven to gas mark 4 (180°C).

Place the butter and flour into a food processor and blend until the mixture resembles sand (this is like rubbing the butter into the flour – which also works – but is more effective as you don’t introduce heat from your hands).

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Add the sugar and salt and blend again until fully combined.

Pour in the vanilla extract and add the egg yolks. Blend again until everything appears homogenous.

The mixture should feel slightly sticky.

Pour the contents of the blender onto a surface. Use you hands to squeeze all of the bits together and continue to compress until the dough comes together but try to avoid kneading the dough too much so you don’t get too much gluten forming – a little is fine as you need the gluten to hold the biscuits together when you dip them.

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Lightly flour the dough and roll out to ¼ inch (about 1/2cm) thickness.

Use a two-inch cutter to cut as many rounds out of the dough as you can.

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You can bake the biscuits as they are at the moment (circles) but you will get fewer than 40.

To make the rings, use a cutter just smaller than half an inch (about a centimetre) to cut a circle in the centre of each of the larger circles. I found that the cap from a bottle of whisky was best for this as I didn’t have a proper sized cutter.

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Place the rings on a tray lined with baking parchment – leave about an inch between each biscuit.

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Place the rings on a tray lined with baking parchment – leave about an inch between each biscuit.
Let the biscuits rest in the fridge for ten minutes to firm up.

Bake for 18 minutes – or until the biscuits start turning golden around the edge.

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When the biscuits are cooked, transfer them to a wire rack to cool and leave until completely cold.

If you are using compound chocolate, ignore the tempering instructions. Just skip to the dipping stage.

Tempering the chocolate

Chop up two thirds of the chocolate and place it into a large bowl.

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Roughly chop the remaining chocolate and place in a smaller bowl and off to one side for later.

Fill the base of a saucepan with water and place the big bowl of chocolate over the top.

Heat the water until it is just simmering – don’t let it properly boil – whilst occasionally stirring the chocolate in the bowl until it melts. Don’t stir to vigorously (it’s just unnecessary).

Continue to heat the chocolate until it has reached 55°C for dark chocolate or 45°C for milk chocolate. If you do not have a thermometer, dip your finger in and the chocolate should be uncomfortably warm. If you do have a thermometer, you can still dip your finger for an excuse to eat some of the melted chocolate – I would. PSA: remember to wash your finger between dips

Remove the bowl of melted chocolate from the heat.

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Tip the contents of the smaller bowl (the unmelted chocolate) into the melted chocolate and gently stir. This will bring the temperature of the chocolate down whilst also introducing the desired V crystals into the mixture. These V crystals from the unmelted chocolate will help seed the formation of more of them in the melted chocolate as it cools.

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Continue to stir the chocolate until it reaches about 29°C for dark chocolate or 27°C for milk chocolate. This will feel cool to the touch. If you dip a spoon in the chocolate and place it in the fridge, the chocolate should harden very quickly to a semi-shiny state on the back of the spoon.

Place the chocolate back over the heat until it reaches 31°C for dark or 29°C for milk. If you don’t have a thermometer, heat it gently for about 45 seconds to a minute. This will slacken the chocolate a little making it easier to work with.

Remove the chocolate from the heat again.

The Dipping

Set up a dipping station with the biscuits on one side of the bowl of chocolate and a lined baking sheet on the other.

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Use a fork to place a biscuit into the chocolate and make sure it is just covered.

Lift the biscuit out and gently tap the fork on the side of the bowl a few times to let the chocolate drip off.

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Place the biscuit on baking parchment and repeat with the rest.

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For the white chocolate decoration, melt the white chocolate in the microwave in fifteen second bursts stirring between each heating.

Pour the chocolate into a piping bag, make a tiny hole in the end and pipe lines of chocolate across the entire batch of biscuits. This will ensure that the biscuits have the same design but each one is unique.

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I hope you enjoy the recipe. If you fancy trying some classic shortbread or alternatively, going the other way and making yourself some millionaire’s shortbread, you should definitely check out my recipes for them.

Have a good one and I will be back next week with a super duper spicy recipe.

H

Tiramisu Swiss Roll

As I have said several times in the past, there is a bizarre mystique that surrounds many baked goods causing people to believe that they are too difficult to make at home. The swiss roll is one item which has been given this reputation by nefarious rumours but is far simpler than you may imagine. They are surprisingly sturdy and once rolled, can be wrapped up in clingfilm or parchment paper and moved easily from one place to another without having to worry about them losing their shape.

The Great British Bake Off has helped bring swiss rolls back into fashion like so many other baked goods. The classic questions which arise when making a swiss roll are: how to prevent it from cracking? How to get a tight roll? I will address these one at a time but the answers are intrinsically linked as what both boil down to is how the cake batter is mixed.

When it comes to preventing a swiss roll from cracking, each backer has their own method which they swear by. I have tried a couple of different methods and will give you my opinion on them, but please remember that everyone has their own way and I can only judge the techniques from the results that I have had. There first of three main methods that I have encountered regarding the prevention of cracking is the pre-roll. This involves rolling up the cake while it is still hot and very soft. You let the cake cool in the rolled position before unrolling it, applying the filling and then rerolling the cake. This is meant to cause the cake to ‘remember’ the rolled-up shape so when the filling has been added, it is easier to roll up again. I do not like this method and, truthfully, I have had the most disasters while using it. Why would you handle a fragile cake more than you need to? You are rolling/unrolling this cake three times more than if you wait for it to cool before filling and rolling. The second method involves cooling the cake flat, still in its tin, under a damp tea towel. The tea towel prevents too much of the steam from escaping but also stops it condensing and being reabsorbed into the cake leading to a soggy mess, as would happen if the cake were covered with a hard object. This method seems to work, but you may have to remoisten the tea towel if it dries out from the heat as you want to keep the cake in a humid environment.  The final method involves adding a little water to the recipe or simple syrup to the finished cake. The additional moisture in the cake gives it more flexibility allowing for a tighter roll as the cake can bend more without breaking.

If you want to get a tight roll, the easiest way to learn is by practice. Trying to avoid too much filling at the end of the cake where you start rolling is imperative, as if there is too much cream it will prevent the cake from folding over into a super tight swirl and you will end up with a cake more reminiscent of an arctic roll. The other thing to do is to make sure that you don’t underfold the mixture when you are adding the flour, if there is too much air left the cake will overinflate in the oven and will be too thick to roll properly – of course you must be careful not to overmix the batter and knock all the air out but, like I said before, practice is key.

Once you have mastered the swiss roll, you will see that it is a great last-minute cake as you can make the entire thing from start to finish in under an hour (assuming you aren’t trying anything ultra creative). The one given in the recipe is slightly more technically challenging because of the addition of the chocolate stripes but if you don’t feel like attempting them, you could always chop up some chocolate and sprinkle it over the filling before rolling to keep the chocolate flavour but avoid the faff of a second batter.

 

 

 

Tiramisu Swiss Roll

Time: around 2 hours

 

For the chocolate stripes:

50g butter

50g icing sugar

30g flour

20g cocoa

2 egg whites

 

For the coffee cake:

3 eggs

125g caster sugar

120g plain flour

2 tbsp instant coffee powder

1 tbsp tepid water

Pinch of salt

 

For the syrup:

100ml water

100g granulated sugar

½ tsp instant coffee

2 tbsp kahlua/tia maria/rum (optional)

 

For the Filling:

250g mascarpone

100ml double cream

50g icing sugar

1 tsp vanilla extract

 

 

 

Make the stripes:

Cream the butter and icing sugar in a bowl.

Mix in the egg whites until completely incorporated.

Mix through the flour and cocoa.

The mixture should be a spreadable paste. If it is very thick, add water ½ tsp at a time until the paste is a little thinner.

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Cut a piece of baking parchment the same size as the base of your swiss roll tin.

To decorate the outside of the cake you have a few options: you can pipe swirls etc across the sheet of parchment, you can cover the whole thing and use an icing scraper to scrape away sections to give perfect stripes or you can use Sellotape to cover areas of the paper to give you completely straight edges on your stripes when you have spread the chocolate mix over the gaps and then removed it.

Once you have decorated the paper, place it on a flat tray in the freezer for fifteen minutes to half an hour.

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While the design is hardening up in the freezer, butter the edge of your swiss roll tin, this will help you remove the cake later as they can stick rather spectacularly.

Preheat the oven to gas mark 6 (200°C).

Sift the flour and coffee powder into a bowl and set aside.

Place the sugar and eggs into the bowl of an electric mixer with the whisk attachment fitted.

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Whisk until the mixture has turned light, foamy and thick – around seven minutes. It will not reach the same stability as pure egg whites, the mixture will still flow but will be absolutely full of air.

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Remove the bowl from the mixer and fold in half of the flour mixture along with salt.

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When the first batch is mostly incorporated, add the remaining flour and fold it in.

Pour the water around the edge of the mixture in the bowl – if you pour it into the middle, it can deflate the mixture.

Fold the water through. This additional liquid will help give an even textured cake and prevent it from cracking when you roll the cake up.

Remove the parchment paper from the freezer and place it into the bottom of the swiss roll tin.

Pour the batter on top and gently spread it out. Be careful not to be too aggressive when spreading as you don’t want to disrupt the pattern on the base of the tin.

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Bake for 10-12 minutes until the cake is just golden on top and a skewer inserted into the centre comes out clean.

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While the cake is baking, make the syrup.

Combine the water and sugar in a pan.

Bring to the boil and stir to dissolve the sugar.

Add the coffee and stir again.

Pour the syrup into jug and set aside to cool.

After it has cooled for ten minutes or so, add the alcohol of your choice.

The syrup should be no more than slightly warm to the touch when you use it.

 

Remove the cake from the oven.

Lay out a sheet of baking parchment, which is bigger than the cake, on a flat surface.

Dust the top of the cake with icing sugar, loosen the edges from the side of the tin.

Flip the cake out onto the baking parchment so the base with the design is now on top.

Gently peel off the parchment which is on the designed side of the cake.

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Cover the cake with a damp (but not wet) tea towel and leave to cool.

 

To prepare the filling, beat the mascarpone, vanilla and icing sugar until the mascarpone has softened.

Add the cream and mix again. The mixture will go very runny and then as the cream is beaten, it will thicken up again. Stop when the filling reaches a thick but spreadable consistency as you don’t want it to rip the cake apart when you add it.

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To assemble the cake:

Gently flip the cake onto a new piece of baking parchment so the patterned side is down.

Lightly brush the top of the cake with syrup. This will help prevent cracking.

Spread the filling across the top of the cake leaving a centimetre strip filling free along both short ends of the cake.

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Starting at one of the short sides, use the parchment to help fold the end of the cake up and over before rolling the cake up down its length. Make sure the seam is underneath the cake as the weight on top will prevent the cake unrolling.

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Trim the edges to neaten them up and transfer the cake onto a serving platter.

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I hope you enjoyed the recipe. If you are a fan of swiss roll style cakes, why not try your hand at a chocolate log (they aren’t just for yule) or if you would like a slightly simpler tiramisu, check out my recipe here.

Have a good one and I will see you next week with a spicy beef dish which is great for dinner and as a cold lunch the next day too.

H

Pastéis de Natas

I thought that I didn’t like custard tarts. It turns out that I was just unfortunate enough to have never tried these absolutely divine creations. A rich, cinnamon and vanilla egg custard encased in shatteringly crisp, flaky pastry turns out to be just thing to make you feel better after a stressful day… or anytime to be honest.

Pastéis de nata were born of convenience. Catholic monks at the Jerónimos Monastery used egg whites to starch clothes and, as you may imagine, they got through a lot of them. To avoid wasting the yolks, the monks baked them into cakes and pastries. In an attempt to earn some money to prevent their monastery being closed the monks joined with the local sugar refinery to sell small custard tarts. The monastery still closed (in 1843) and the recipe was sold to the owner of the sugar refinery who opened the Fábrica de Pastéis de Belém in 1837. Their descendants still own the patisserie to this day which is where the Pastéis de Belém, an alternative name for the pastries (but only when sold from this specific shop), can be bought.

There are two things which stand out to me about the Pastéis de nata separating it from the level of mediocraty that most custard tarts inhabit and both of them are to do with the pastry. Firstly, the pastry is a soft lamination. That is to say, the butter is not kept super cold like in classic puff pastry but is instead so soft that you can easily spread it on a very fragile dough. Secondly the lamination in the final product is vertical.

By using soft butter in the pastry, the lamination is far less pronounced than it would be for a classic puff pastry. The definition between the layers isn’t as strong because some of the softer butter is absorbed into the pastry while it is being rolled. This creates a texture which is somewhere between standard puff pastry and Danish pastry dough. The ultra-high oven temperature causes the pastry to cook very quickly resulting in a super crisp exterior and ensuring that the pastry is fully cooked despite no blind baking and only a short baking time. This also prevents the butter melting into the pastry in the oven as the flour begins to cook before it can absorb any more of the fat.

The direction of the lamination has a distinct effect on the final product. Where normal puff pastry has horizontal layers, the Pastéis de nata dough has vertical ones. This means that it expands horizontally in the oven, outwards and not upwards, which prevents it forcing the filling out and spilling. It also gives a far more beautiful final result as the lamination in the pastry walls of the tart is far more prominent than if a standard puff pastry had been used.

I know they are a bit of a faff to make but I guarantee that these pastries are 100% worth it. Let me know how they go for you!

Pastéis de Natas

Makes 24

Cook time: 15-20 minutes

Prep time: 45 minutes

Rest time: at least 4 hours

Ingredients:

270g flour

200ml water

Pinch salt

250g very soft butter

6 egg yolks

250ml + 60ml milk (the creamier the better, but don’t use actual cream!)

3 tbsp flour

265g sugar

150ml water

1 cinnamon stick

1 tsp vanilla extract

To make the pastry:

In a stand mixer:

Put the flour, water and salt into the bowl of a mixer with the dough hook attachment.

Mix and knead with the stand mixer until the dough forms a very soft bowl and starts to come away from the sides of the mixing bowl.

Heavily flour a surface, tip the dough onto it and coat in flour.

Wrap in cling film and leave for at least fifteen minutes.

By hand:

Stir the salt into the flour and pour in the water.

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Using a wooden spoon, mix the ingredients until they are combined and form a very soft dough.

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Tip onto a surface and use a pastry scraper to help stretch and knead the dough. DO NOT ADD MORE FLOUR.

Once the dough begins to get more elastic and less sticky (around ten minutes), coat it in flour, wrap in plastic and leave to rest for at least a quarter of an hour.

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If your butter is not super soft, heat it gently in the microwave, for ten seconds at a time until it begins to soften. Make sure to stir between each heating to ensure that it doesn’t fully melt anywhere. Make sure the butter is very soft before setting aside.

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This butter has been heated too much. If your butter also melts, allow it to cool in the fridge and stir it vigorously every five minutes to ensure it doesn’t set at the edges whilst remaining liquid in the centre. Continue this until the butter is a thick pastey consistency.

Generously flour a surface and turn out the dough.

Roll it into a rectangle about 18”x12”.

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Take one-third of the softened butter and spread it down two-thirds of the length of the dough. Do not spread it all the way to the edges.

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Fold the unbuttered third of the dough across and then fold the opposite side on top to create three layers. Gently press the edges to seal.

Rotate the pastry through a quarter turn and reflour the surface if necessary. The pastry is super soft and sticky so don’t be afraid to use a lot of flour at this stage.

Roll it out again into a rectangle and repeat the folding instructions with another third of the butter (half of what is left).

Rotate, roll and old again using the remaining butter.

Roll out the dough into an 20”x18” rectangle.

Roll it up into a tight log starting at the closer side to create a spiral of lamination.

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Wrap the dough up and refrigerate for at least four hours and preferably overnight.

To make the filling, whisk the 60ml portion of milk into the flour in a large bowl.

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In a heavy based pan, add the sugar, water and cinnamon stick. Heat to dissolve the sugar and bring to the boil without stirring. Leave for one minute.

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While the sugar is dissolving, scald the remaining milk. This is done by bringing it to the boil in a separate pan.

The moment the milk boils, take it off the heat and pour it into the flour and milk mix whisking constantly.

Once the sugar syrup has boiled for a minute, take it off the heat. Remove the cinnamon stick and like the milk, pour it in a thin stream into the flour mixture, whisking constantly.

In a large bowl, whisk the egg yolks to break them up.

While continuing to mix, pour in the milk and sugar syrup mix in a thin stream. This is very hot and you want to avoid cooking the eggs and causing them to scramble.

Once the eggs are incorporated, stir in the vanilla extract.

Strain the filling mixture into a jug, cover and leave to cool.

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To assemble the tarts:
Preheat your oven to 260°C (500°F) or the highest setting (this tends to be around gas mark nine which is 230/240°C).

Lightly butter a 12 pan cupcake tin.

Remove the pastry from the fridge, cut in half lengthwise and place half of it back into the fridge.

If the ends aren’t straight, you may have to trim them.

Cut the log into twelve rounds and place them into the tins with the spiral of lamination facing upwards.

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Leave for fifteen minutes to soften.

Fill a small ramekin with water as you will need wet fingers for the next bit.

Using wet thumbs, gently flatten the centre of each piece of dough – do not flatten the edge, you want a sort of well shape.

Moving outwards, gently squash the dough into the shape of the tin coming about three quarters of the way up the side (there are plenty of videos online which will show you how to do this properly).

Use half of the filling mixture to fill the cases about 75-80% full.

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Bake for fifteen to twenty minutes, turning at ten minutes, until the top of the tarts has blistered to dark brown is several places. You don’t want them to be fully dark brown all over but you also want a bit of colour.

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The tarts will come out of the oven puffed up. The filling will collapse as they cool.

Take the tarts from the oven and let cool for five minutes before removing from the tin.

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These are best served still warm from the oven (but not boiling hot) and sprinkled with a little bit of icing sugar and cinnamon. The filling is delicious and the pastry is stunningly crisp. The pastry will stay crisp for about 48 hours but soften over time.

Store in the fridge where possible!

I hope you enjoyed the recipe. If you are a fan of flaky and puff pastry, be sure to check out my recipe for it – I promise that it isn’t as hard as it seems. You could even use your puff pastry to make salmon en croute or Beef Wellington.

Have a good one and I will be back next week with a recipe for a delicious roast dinner with an obscene amount of garlic. It’s wonderful.

H