Chocolate and Hazelnut Tart

In the words of RENT, “525,600 minutes, how do you measure, measure a year?” One way for me has been this blog. With the 52nd recipe provided in this post, I have reached the end of my first year as a blogger. I will admit that there have been times when I have seriously considered giving up – there are few things more demoralising than realising at 3pm on a Sunday afternoon that I have to cook and write a post before heading out to orchestra rehearsals. However, even with all those struggles, it has been incredibly rewarding.

A couple of times this year, I have been chatting to someone and they will drop into conversation that they read my blog and have tried out a recipe or two – occasionally they even send a photo – and it is very satisfying to know that people are enjoying this. I had been thinking about starting thatcookingthing for a good two years before it became a reality and one of my main concerns was that no one would read it, so knowing that some people are reading the weekly posts and interacting with me is especially exciting. One of my main motivations to start writing was the decision that I want to go into media production. I will be starting a Masters course in Science Media Production in a couple of months and although this clearly isn’t a science blog, you may have noticed my passion for science slipping into the introduction to the recipe every now and then.

I wanted to finish this year with a bit of a showstopper. I know tarts are not very tall but they are definitely some of the most beautiful foods around. They are incredibly versatile – I have only given recipes for sweet tarts on here however I am partial to a caramelised onion and goats cheese tart or even a garlic tart when I don’t want any contact with people for the next week. The chocolate tart recipe below gives a crisp, slightly nutty pastry filled with a smooth, silky chocolate filling and topped with a gorgeous shiny glaze. The glucose in the glaze is what give it the lustre – rather like in a mirror glaze – so is an vital ingredient. This tart is beautiful to look at and tastes absolutely divine!

 

Hazelnut and Chocolate Tart

Prep time: 30 minutes

Cook time: 40 minutes

Serves: 12

 

For the pastry:

100g hazelnuts (75g for the pastry and 25g for decoration)

200g flour

100g butter

1 tbsp caster sugar

1 egg yolk

2 tbsp iced water

1 tsp vanilla extract

 

For the filling:

170g dark chocolate

85g sugar

115g butter

80ml water (1/3 cup)

1 tsp vanilla extract

Pinch of salt

3 eggs

 

 

For the glaze (optional):

2 tbsp glucose syrup

50g chocolate

25g butter

50ml boiling water

 

To prepare the hazelnuts:

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

Place the hazelnuts onto a baking sheet in a single layer and toast for fifteen minutes, stirring every five.

Remove the hazelnuts from the oven. If they were already blanched and have had their skin removed, leave them to cool and skip to the pastry making step.

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If the hazelnuts still have their skins on, pour them onto a tea towel and wrap them up in it – it is easiest to do this by lining a bowl with the towel and then pouring the hazelnuts into the bowl.

Let them steam for a minute  and then massage the tea towel with the hazelnuts still inside. The steamy environment created by wrapping up the nuts will loosen the skins and rubbing them together will cause the skins to flake off.

Once the majority of the skins have come off, remove the nuts from the towel and leave them to cool.

 

To make the pastry:

Once your hazelnuts are cool, place them into a food processor and coarsely grind them. Measure out 75g and place it back into the food processor whilst keeping the last 25g for later.

Add the flour to the food processor and blitz it for around 30 seconds to grind up the last bits of the nuts to make sure the pastry is smooth.

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Cube the butter and add it to the processor. Pulse this until the mixture resembles breadcrumbs.

Add the sugar and pulse to combine.

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Place the egg, water and vanilla into the processor and mix until the dough starts to come together.

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When the dough becomes sticky, pour it out onto a surface and squeeze it together with your hands to form a ball. Wrap this in cling film and leave to rest in the fridge for at least half an hour.

 

Roll out the pastry to a couple of millimetres and drape it into a nine to ten inch flan tin.

Press it into the edges of the tin and trim off the excess pastry.

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If you have excess pastry, just make some mini tarts too!

Prick the base all over with a fork and place the tin back into the fridge for around ten minutes. This will help prevent the pastry shrinking too much in the oven.

Preheat the oven to 190°C (gas mark 5) while the tart case is resting.

Line the inside of the tart tin with baking parchment or foil and pour in baking beads to weigh down the pastry in the oven. If you don’t have baking beads, rice or lentils also work but you cannot use them for normal cooking after this.

Bake the tart for fifteen minutes.

Remove the baking beads and bake for a further 5 minutes to help dry the inside.

After five minutes, reduce the oven to 150°C (gas mark 2).

 

 

Once you have removed the baking beads, start to make the filling.

Heat the water, butter, salt and sugar in a saucepan until it is boiling.

Break the chocolate into a bowl and pour the water and butter mix over it.

Leave the mix for two or three minutes for the chocolate to melt, add the vanilla and stir together to create a smooth water ganache.

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Lightly beat the eggs in a bowl to break down their structure and then whisk them into the chocolate mix. It may thicken up and go a little gelatinous but keep beating it and it will smooth out again.

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Remove the tart tin from the oven and pour in the filling. Make sure there is enough room on top of the tart to add the glaze later.

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Bake for 15-20 minutes (at the lower temperature) until the tart is set about three inches from the edge but the centre is still a little wobbly. This is good as the residual heat will cook the centre of the tart.

Remove the tart from the oven and leave to cool.

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If you wish to add a glaze, place the tart in the fridge for at least an hour so it is fully set.

Heat the glucose, butter and water in a pan until it is boiling.

Chop the chocolate into smallish chunks and place into a bowl. This is because you are only making a little glaze so it will lose heat quickly and you want to melt the chocolate with the hot water.

Pour the liquid over the chocolate and leave for two minutes for the chocolate to melt.

Whisk the glaze together. If it is very thick, add a tablespoon of boiling water to help thin it down again. The glaze should be able to flow so it can be spread over the top of the tart.

Remove the tart from the fridge and pour the glaze onto it through a fine mesh sieve. This will remove any air bubble from the glaze giving the tart a completely flat top.

Tilt the tart to ensure the glaze fully covers the top and then leave it on a flat surface to set.

Use the hazelnuts set aside earlier to decorate the tart. You can also use raspberries, strawberries or any fruit of your choice!

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You can serve this with cream to cut through the chocolate but I like it just as a slice of tart on a plate.

 

I hope you enjoyed the recipe! Let me know if you have a go making it yourself – obviously you can just use normal shortcrust if you don’t like nuts and the glaze is another optional extra but I love to know how my recipes turn out for you guys! If you like this, then you are sure to love my quadruple chocolate and salted caramel tart too. If you are looking for something a little bit more on the savoury side, you should check out my recipe for a delicious salmon curry. It’s packed full of flavour and is incredibly fast and easy to make.

Have a good one and I will be back next week with a meatball recipe which not only tastes great but keeps really well and can be batch cooked and frozen.

H

Salmon Curry

Curry powder is a wonderful thing. It makes life a lot easier when you can buy a premixed spice blend to make dinner with but sometimes it just isn’t quite the right ratios for what you are looking for and you have to make it yourself.

Unlike most curry powders, the spice mix I’ve used in this recipe doesn’t contain either pepper or ginger but instead replaces them with tamarind paste giving a slight tang to the curry which goes perfectly with mango chutney. Tamarind paste is one of my favourite ingredients in cooking. It gives sourness to dishes which provides a depth of flavour otherwise lost if you replace the tamarind with lemon or lime juice.

Tamarind grows in pods with a fleshy interior and large flat seeds. The young fruit are very sour and are used in savoury dishes and as a pickling agent owing to the high concentration of tartaric acid in the flesh. As the fruits age and ripen, they become significantly sweeter and start to be used in jam and desserts instead. One of the most eaten dishes which uses tamarind as a primary flavouring is Pad Thai. The sauce uses both tamarind and sugar along with several other seasonings and this mixture of sour and sweet is almost impossible to stop eating.

The recipe below doesn’t use tamarind as a primary ingredient but the addition of it gives the curry sauce a hot and sour flavour which pairs beautifully with a slightly sweeter accompaniment like dahl. The coconut milk gives a creamy, velvety mouth feel to the sauce helping offset the aggressive flavours in the curry without taking away from the taste. Of course depending on how spicy you like your curry, you can add more dried chilli or even fresh chillies during cooking to take your meal from a gentle warming feeling to melt your face off hot. One of the best things about this dish is how quick it is to prepare. The whole thing can be done in about ten minutes. I use a rice cooker at home and I tend to let it finish cooking the rice before I start cooking the salmon for this. The speed of this dish makes it perfect for a weeknight dinner especially if you are getting home late and don’t want to spend ages slaving away over a hot hob.

As always with this kind of meal, you can exchange the salmon for chicken or another choice of meat or fish or even make a tofu or vegetable curry. Just make sure to cook everything first before you add the curry sauce as the sauce cooks very quickly. If you want to cut time even further, you can make up a large batch of curry powder by premixing the spices and just taking a tablespoon as and when you want to make this dish.

Salmon Curry

Prep time: 5 minutes

Cook time: 10 minutes

Serves: 2

Cost per serving: around £2

½ tsp turmeric

½ tsp chilli powder (or more if you like it spicy)

1 tsp tamarind paste

1 tsp ground cumin

1 tsp ground coriander

3 large cloves of garlic – minced

½ tsp salt

200ml coconut milk

2 salmon fillets with the skin removed cut in half width-wise

2 tbsp vegetable oil

Mix the turmeric, chilli powder, cumin, coriander, garlic, salt and tamarind in a bowl with 160ml water (2/3 cup).

Heat the vegetable oil in a large non-stick frying pan until it starts to glisten.

Place the salmon fillets into the pan careful not to get splashed by hot oil. Place the fillets with the side that the skin was on upwards.

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Sear the salmon for around four minutes until the underside starts to go golden.

Flip the pieces of salmon and pour in the spice mix. This will bubble a lot so be prepared for a large quantity of steam.

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Let the mixture bubble for about two minutes to cook the spices and then add the coconut milk into the pan and stir this through.

Allow the salmon to cook for another few minutes until it is your desired doneness. This takes around three minutes for softer, flakier fish or five minutes for fish that is a little drier.

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Serve with rice and your choice of sides. I like to have this with dahl and mango chutney.

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I hope you enjoyed the recipe. Salmon is my favourite fish and the more ways I learn how to cook it, the more often I can eat it without getting bored. If you aren’t a fan of curry, my pan seared salmon with lemon cous-cous is also a super quick dish and is probably slightly healthier than this one as it doesn’t have coconut milk in it. It you are looking for something a little bit more on the sweet side, check out how to make yourself a peach galette. It’s a sweet pastry covered which doesn’t require any tins – all you need is a baking tray!

Have a good one and I will be back next week with a recipe filled with chocolatey goodness.

H

Peach Galette

Sometimes you don’t have a dish in which to cook a pie. In situations like this, the galette is a perfect solution. As a freeform pie, it isn’t cooked in a dish or a tart tin giving it a unique and rustic shape. There is no designated pastry for galette but the ones most often used are puff pastry or a pastry made with a mix of plain and whole wheat flour (as given below). Galette can also be used when referring to a large, savoury buckwheat pancake. These originated from the French region of Brittany where they became popular after the discovery that buckwheat would grow well in the poor soil conditions there. These are also known as Breton galette to distinguish them from their pastry counterpart.

One of the problems with an open galette is finding a filling which is sturdy enough to hold up under a long cooking time in a hot oven. This is more of an issue with sweet galettes than savoury. Most berries, as well as apples and other fruits, start to turn to mush when in the oven for too long but peaches are strong enough to hold their shape during the cooking. An open top allows liquids to evaporate but even then, a galette with too much filling can overflow in the oven and the juices can burn. Tomatoes are a popular filling for savoury galettes as they hold their shape during cooking and also come in several colours so you can give your pie a beautiful appearance.

When you come to make a galette, you are presented with two choices with regards to the edges. You can fold and crimp or you can pinch. I am a big fan of folding as I feel that it is less likely to open up in the oven and spill the filling everywhere. Folding requires you to go around the edge folding the excess pastry up towards the centre until the filling is pushing at the outer edges of the tart. You have to be careful not to make the pastry too tight as it can split and you must ensure that the folds overlap to create a barrier to hold in the juices during cooking. The pinching technique involves creating a vertical barrier around the outside of the tart. The pinching itself reduces the length of the pastry to that it is pulled upwards. The finished barrier is created by selecting an area of pastry around the edge and taking a section around two centimetres long and pinching it together. You then proceed to move around the outside of the galette pinching as you go until the barrier is formed.

The recipe below will give you a galette about a foot in diameter or if you would like to make a smaller one, just half the recipe and that will make a galette about eight inches across. This is a particularly good recipe if you like circular patterns – I find them very satisfying to create and I hope that, after this, you will too.

 

 

Peach and Blueberry galette

Prep time: 1 hour

Rest time: 1 hour

Cook time: 1 hour

 

 

185g plain flour

90g whole wheat flour

225g cold unsalted butter

2 tbsp sugar

¼ tsp salt

2 eggs for the pastry and 1 egg for an egg wash (optional)

1 tbsp milk

 

 

Filling:

8 peaches

40g plain flour

400g caster sugar

1 tsp ground cinnamon

150g blueberries

 

To make the pastry:

Cube the butter and add it to the flour.

Rub the butter into the flour until the mixture starts to resemble breadcrumbs and starts to stick together.

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Stir through the salt and the sugar.

In a jug, beat the eggs with the milk until the mix is homogeneous.

Make a well in the centre of the flour mix, pour in the eggs and stir with a blunt knife until combined. The knife will prevent you overworking the dough.

Once the dough starts to come together, pour it out onto a work surface and squeeze it together to form it into a ball. You want to avoid handling the dough more than necessary.

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Wrap in clingfilm and place in the fridge for at least an hour.

 

ALTERNATIVE METHOD – FOOD PROCESSOR

Place the dry ingredients into a food processor and pulse to combine.

Cube the butter and add it in.

Pulse the mix until it resembles fine breadcrumbs

Add the milk and eggs and pulse again until everything starts to come together.

Pour out onto a work surface and quickly knead the mix together until it has combined. The moment it has come together fully, wrap in clingfilm and place in the fridge.

 

To make the filling:

Quarter the peaches and remove the stones.

Cut each quarter into three wedges and place the cut peaches in a large bowl.

In another bowl, combine the flour, sugar and cinnamon.

Sprinkle half of this over the peaches and gently stir them around.

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Toss the peaches in the remaining flour and sugar mix until everything is coated evenly.

 

 

Preheat the oven to gas mark 5 (190°C).

Take the pastry out of the fridge.

Roll it out to a 15 inch circle. I find that it is best to place the pastry onto the baking parchment it will be cooked on before rolling it out as that way you don’t have to try and move a very large, fragile dessert.

Starting an inch and a half from the edge, lay the slices of peach in a circle around the pie overlapping them very slightly.

Once the first circle is complete, continue to lay out more slices of peaches inside the first circle and repeat this until the galette is filled. If there is juice left at the bottom of the bowl, do not pour this over the tart as it can cause it to overflow.

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Fold up one edge of the pastry over the outside peaches.

Continue to fold up the outside pastry until all the edges are folded in and the galette is ready.

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Sprinkle half of the blueberries over the top of the galette.

Slide the baking parchment from your work surface and onto a baking tray.

Brush the outer edges of the galette with the egg wash and sprinkle with a little granulated sugar.

Bake the galette for one hour turning halfway through.

While the galette is baking, make the blueberry coulis.

Place the remaining blueberries into a small pan with a tablespoon of water and cook with the lid on for 5 minutes.

Liquidise the blueberries and pass the resulting mix through a fine sieve to strain out the skins.

 

Allow the galette to cool for 10 minutes before sliding it onto the serving plate to cool completely.

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Serve with whipped cream and the blueberry coulis.

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I hope you enjoyed the recipe. If you are looking for a more savoury pastry, check out how to make this hot water crust chicken pie or if you fancy something a little less fruity, why not treat yourself to some chequerboard biscuits.

Have a good one and I will be back next week with a recipe for a delicious fish curry. It’s not too spicy but it’s absolutely packed with flavour.

H

Smoked Salmon Risotto

Smoked salmon is definitely a delicacy. It’s relatively expensive which isn’t ideal because I can easily sit down and eat an entire packet in one go. The trick with smoked salmon is making it go further and putting it into a risotto is a fantastic way to flavour a large amount of food without needing too much of the fish itself.

Smoking food became popular as a good way of preserving it. Upping the salt content and decreasing the moisture makes it very hard for bacteria to grow in the food helping it keep longer before spoiling. The process of smoking food has probably been around since humans evolved. Food would be stored off the ground to keep it away from pests but the lack of ventilation in the dwellings led to the build up of smoke at the top of the houses – where the food was stored – and thus the food was smoked. Once people realised that smoked foods lasted far longer than those which were unsmoked, smoking became a widely used preservation method. As it was functional rather than for flavour, large amounts of salt were used to draw out the moisture and the smoking time was often days long. As infrastructure improved, food could be stored in fridges and cold houses. As a result, the quantity of smoke and salt used to preserve foods declined leading to what we have today.

There are several different methods of smoking; the most common types being hot and cold smoking. The process of cold smoking does not cook the meat and because of that, brining and curing must be done before the food is smoked. This is what gives us the classic smoked salmon that you see in a supermarket, thinly sliced and still a bright pink colour. In contrast to this, hot smoking cooks the fish. This means that the food is safe to eat without further cooking as may sometimes be necessary with cold smoking.

The first time I tried this recipe, I was having dinner at a friend’s house and we ended up cooking together. I must admit I was a bit dubious as the idea of placing smoked salmon into a hot saucepan of rice worried me greatly; surely the salmon would just go hard and leathery and lose its flavour? That is the beauty of this recipe. If done right, the latent heat in the risotto should cook the chopped salmon just enough to change its colour whilst still allowing it to remain soft. The remaining salmon is served on top of the risotto keeping it from the heat and therefore preventing it cooking.

This dish really is a treat so I hope you enjoy it.

 

Smoked Salmon Risotto

Prep time: 10 minutes

Cook time: 20 minutes

Serves 2

Cost per portion: around £2.40

 

1 small onion finely diced

1 clove of garlic minced

175g risotto rice (I like to use Arborio risotto rice)

750ml vegetable stock

Zest of one lemon

Juice of half a lemon

1 tbsp chopped parsley

60g mascarpone

100g smoked salmon

1 tbsp oil

 

Sautee the onion in the oil for five minutes until it starts to soften and goes translucent.

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Add the garlic and rice and fry for another minute.

Pour in half of the stock and stir everything together. Wait for the rice to absorb the stock stirring regularly.

Once the stock is all absorbed, add half of the remaining liquid and stir it through.

Repeat with the remaining stock.

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After the first addition of stock vs. after the risotto is cooked.

If the rice isn’t fully cooked at this point, add another tablespoon of water and continue to cook over a medium heat stirring regularly to ensure that all the rice is cooked evenly.

Once the rice is almost cooked through, add the mascarpone, lemon juice, zest and the parsley and stir through. Cook for another minute.

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Remove the risotto from the heat and cover.

Chop about three quarters of the smoked salmon into small pieces.

Stir these through the risotto, the remaining heat should cook the salmon but not make it leathery.

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Serve the risotto immediately and top with the remaining salmon.

If you so wish, garnish the risotto with parsley and lemon zest.

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I hope you enjoyed this recipe. It’s a luxurious meal yet still quite light and doesn’t leave you feeling bloated. If you fancy a bit of a more fiery dinner, check out how to make my spicy enchiladas or if you are looking for something a little sweeter, why not make a carrot cake? It’s big, moist and packed full of flavour.

Have a good one and I will be back next week with a slightly more basic recipe for some delicious biscuits!

H

Carrot Cake

Although carrot cake came to popularity in England during the second world war, its origins stretch back several hundred years to the carrot puddings eaten in the middle ages. Carrot cake is a bit of a marmite food with people either loving or hating it; I have never met anyone who was ambivalent about it.

The emergence of carrot cake in the second world war came about because of sugar rationing. This led to people looking for an easy alternative and carrots were perfect as people could grow them in their back gardens. Luckily, you can’t taste the carrot in carrot cake but it gives a lovely colour and along with the use of oil instead of butter, helps the cake remain moist for a long time. I actually made the mistake of leaving the cakes on top of an Aga for about two hours as I took them out of the oven in a hurry and when I got back the cakes had not dried out at all!

Of course, you can’t have carrot cake without cream cheese frosting. Here in England the only readily available cream cheese is the spreadable version in tubs not the block cream cheese that you really need to make a good frosting. Spreadable cream cheese has a far higher water content and this water can cause the icing to turn into a runny soup. The best way to avoid this is to use butter as a base for the icing. This gives a rich flavour and also causes the icing to firm up in the fridge leaving it nice and smooth. The frankly obscene amount of icing sugar also helps prevent the collapse of the frosting.

I hope you enjoy the recipe.

For the cake:

450ml vegetable oil

550g sugar

5 eggs

450g plain flour

2 tsp bicarbonate of soda

3 tsp cinnamon

Pinch of salt

530g grated carrot

150g chopped walnuts

Cream Cheese Frosting:

150g unsalted butter

240g cream cheese

840g sifted icing sugar

To make the cake:

Preheat the oven to gas mark 4 (1800C).

Oil and line four eight inch baking tins and place a circle of parchment on the base of each one.

In a large bowl, whisk together the oil and sugar.

Add the eggs one at a time and whisk together after each addition.

Mix in the flour, bicarbonate of soda, salt and cinnamon in three batches.

Gently whisk in the carrot – you don’t want it to get shredded in the mixer so use the lowest speed setting.

Divide the cake mix between the tins and bake for 25-30 minutes until a skewer inserted into the cake comes out clean.

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Leave to cool for ten minutes and then remove the cakes from the tins and leave on a wire rack to cool completely.

To make the icing, beat the butter until it is light and fluffy.

Add the cream cheese and beat again.

Mix in the icing sugar in three batches and start your mixer on slow each time to avoid the icing sugar going everywhere!

The moment the icing has come together, stop mixing it.

Place the base of the cake onto a serving plate and spread a layer of cream cheese frosting over this.

Add another layer of cake and frosting and continue until all the layers have been used up.

Spread a thick layer of frosting on the top of the cake. You can decorate this with little sugar carrots (normally available in the supermarket baking aisle) or sprinkles. Just bear in mind that cream cheese frosting is very soft and won’t hold its shape well.

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I hope you enjoyed the recipe and your cream cheese frosting doesn’t turn to liquid. If you fancy a Mexican treat, check out how to make some spicy Enchiladas or if you are looking a different dessert, why not treat yourself to the best apple crumble you will eat.

Have a good one and I will be back next week with a delicious risotto recipe.

H

Brandy Snaps

For a long time, I was unaware that brandy snaps could be eaten on their own as opposed to being used a decorations for bigger, grander desserts. While this discovery hasn’t exactly rocked my world, it has given me another recipe in my biscuit arsenal, one that is particularly quick and easy to make! Whilst containing almost identical ingredients to gingerbread, the difference in ratios is what gives brandy snaps their distinctive appearance.

While in the oven, the butter and golden syrup melt, as does the sugar. This makes the brandy snaps  spread out from teaspoon sized blobs to several inches across. The bubbling in the butter causes little holes giving rise to the lacy appearance. As the sugar caramelises in the oven and the butters flows out of the biscuits, they darken. Once removed from the oven, the brandy snaps are far to soft to handle but as they cool, the sugar begins to harden. This is when they should be shaped. Cigars are shaped using an oiled wooden spoon but more exciting shapes can also be made. Laying the soft biscuit over an oiled cup or orange can give a beautiful bowl which can hold a dessert or cutting into triangles or long rectangles and curling can give an ornate garnish to a pudding.

Dating back to the early 1800s, brandy snaps have been around for a long time and haven’t really changed at all! They are traditionally filled with whipped cream however they can also be dipped in chocolate and rolled in nuts to give another dimension. The origin of the name is actually thought to have been derived from the word ‘branded’ referring to the fact that they can appear burnt. Having said that, I can appreciate that you may wish to drink a couple of brandys whilst baking these as they are some of the fiddliest things I have ever created.

One thing to note is that while you want to shape them while they are still hot, they have to cool enough not to break when you handle them (and also not to burn your fingers). Another thing that makes them so useful is if you only want a few to jazz up your dessert, the lack of eggs in the recipe means you can reduce the quantities as much as you want – providing you stick to equal ratios of all ingredients other than the ginger.

I hope you enjoy the recipe and have a chance to try these at home!

 

 

Brandy Snaps

Prep time: 10 minutes          Cook time: 40

Makes: 30 medium sized brandy snaps

100g unsalted butter

100g brown sugar

100g golden syrup

100g plain flour

1tsp ground ginger

(optional: 1tbsp brandy or lemon juice)

 

Vegetable oil and wooden spoons

300ml whipping cream to fill

 

Preheat the oven to gas mark 4 (1800C).

Sift the flour and ginger into a bowl and make a well in the middle.

Gently heat the butter, sugar and syrup in a pan until it has all mixed together and the butter is fully melted. DON’T LET THIS BOIL!

Pour the butter and sugar mixture into the well in the flour and mix together.

Add the lemon juice or brandy and mix into the batter – it should be thick and flow very slowly.

Using a half tablespoon (or a heaped teaspoon), dollop four blobs of batter onto each baking sheet – they will spread out a lot so do not put more than 4 on the first couple of sheets. Once you know if you can fit an extra brandy snap on the sheet then you can add one to the next batch.

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Bake in the oven for 8-10 minutes or until golden brown – but not too dark as no one wants burnt brandy snaps.

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Minute 0, minute 4 and minute 8.

I tend to use three sheets on a rotation as the lower one doesn’t cook as fast so once I remove the first sheet, I move up the lower one and add the third sheet on the bottom of the oven and work in four or five minute intervals from there.

Lightly brush the handles of some wooden spoons with the vegetable oil.

Let the brandy snaps rest for a minute until they are cool enough to handle and won’t rip when lifted but are still soft and malleable.

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Wrap each one around the handle of the wooden spoon and place (seam side down so they don’t unwrap) onto a surface to cool.

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The brandy snaps should have cooled enough to remove from the wooden spoons without losing their shape when the next batch comes out of the oven.

Keep this rotation going until you have cooked all of the brandy snaps.

 

To fill them, whip the cream and pipe into the brandy snaps from both ends. You can also dip ends of brandy snap into melted chocolate (before filling with cream of course) and roll it in chopped nuts.

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I hope you enjoyed the recipe. Let me know how these turn out for you, drop me a tag on Instagram @thatcookingthing as I love seeing what you guys create at home. If you fancy something more cakey – check out my recipe for a Yule Log (they don’t have to just be for Christmas)! Alternatively, if you are looking for something a little more savoury, why not make yourself some delicious Curried Parsnip Soup?

Have a good one and I’ll be back next week with a base recipe for one pot pasta which can be adapted to make masses of dishes!

H

Boozy Tiramisu

Let’s take a minute to talk about booze. Specifically, let’s talk about booze in food. From red wine in bolognaise to rum in a ganache to sherry in soups, alcohol gets used a lot in cookery. It helps to enhance the flavour of the dish and whilst the alcohol itself is often cooked off, the depth it adds to the taste remains and while I hate that I am about to use such a cliché phrase, it really does take the dish to another level.

This week, I was lucky enough to receive a commission for a tiramisu for a friend at university who did her year abroad in Italy. I did a little digging on the history of tiramisu and discovered a couple of interesting things including that alcohol is a relatively recent addition to the standard recipe (or at least as relative as it can be for a dish that was only invented in the 1960s)! Normally you would use Madeira, dark rum, brandy and some sort of coffee liqueur however people have also been known to add Malibu (coconut rum) and Disaronno (almond liqueur). The recipe that I use is an egg free recipe however people are also known to add egg yolks to the filling as it makes the dessert far richer. While I don’t do this myself, if you wish, you can beat egg yolks and sugar over a pan of simmering water until the mixture is thick and creamy – this also helps cook the egg so you don’t have to worry about food poisoning. This mixture would then be folded into the mascarpone mix before the tiramisu is assembled.

Owing to the shape of ladyfingers, tiramisu is often made in a square dish as they will tessellate to cover the entire surface whereas if you use a round dish, you will end up having to cut several of them to size to cover the base. The other benefit of this is that it makes serving the tiramisu easier, especially in restaurants as they can give everyone an identical portion with none left over. It is also common to serve tiramisu in martini glasses so everyone gets a portion to themselves. I tend to prefer making tiramisu in a large cake tin and lining the sides with ladyfingers as you get a stunning finish to the dessert and also everyone gets a little bit more coffee!

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The layering on a square tiramisu looks amazing

The recipe can be amended for people who don’t like coffee too. A couple of months ago, I received a commission for a birthday party which included a fresh fruit tiramisu. In this case, I replaced the coffee and such with a mixture of fruity beverages including Chambord (raspberry liqueur) and a raspberry vodka. Instead of chocolate in the layers and on the top, I filled the middle with diced up fresh berries and the spent far longer than necessary arranging the berries on top to look beautiful including fanned strawberries!

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Boozy Tiramisu

Prep time – 30 minutes, Chilling time – 4+ hours

Ingredients:

3 packets ladyfingers

350ml cold coffee

250ml coffee liqueur

100ml white rum

750g mascarpone

300ml double cream

1 tsp vanilla extract

100g icing sugar

400g dark chocolate

 

Chop up the chocolate into medium to small chunks and set aside

 

Place the mascarpone in a bowl and beat it until soft.

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Add 50g of sifted icing sugar and the vanilla and beat again.

Add the cream and slowly beat until a smooth thick mixture is formed. Be careful not to overwhip as the mix can become stiff and grainy.

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Mix the coffee, rum and liqueur together

 

Place the ring from a nine or 10 inch springform tin onto your serving plate to use as a mould.

Take the ladyfingers and dunk each one into the coffee mixture for a few seconds and then place them vertically against the edge of the tin with the sugared side facing inwards. Repeat this with more of the fingers until you have gone around the entire ring. If you are using ones which have writing on them, try and make sure the writing goes the same way on each of he fingers for a more professional finish!

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Line the bottom of the tin with a single layer or ladyfingers dunked in coffee – you don’t need to fill in all the gaps as they will continue to expand as the coffee soaks through them.

Spread a layer of the mascarpone mix onto the ladyfingers. I tend to find this is easiest using a piping bag to pipe on a layer and then spread it out.

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Sprinkle on just under a third of the chocolate.

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Add another layer of dunked ladyfingers, mascarpone and add just under half the remaining chocolate.

Add a final layer of each of the filling ingredients and make sure that the chocolate on the top covers the whole of the cream layer – if you don’t have enough, you can sprinkle some drinking chocolate on first to make sure any gaps don’t stand out!

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Chill in the fridge for at at least 4 hours so the filling can set.

Remove the tin and serve – you can always wrap a ribbon around the outside to jazz it up if you feel like it!

 

You can also make this in a large dish or individual martini glasses where you don’t need to line the outside. If you do this, the desserts only need to be chilled until they are cold as they don’t need to set or alternatively, you can serve them immediately!

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This keeps for a few days in the fridge – just make sure it is covered!

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Let me know if you try this at home! Give me a tag on Instagram if you have a go as I love seeing what people have made! If you enjoyed baking this and are looking for a bit more of a challenge, why not try out my Battenberg cake or check out last week’s recipe for butternut squash soup to help get you through this winter – this morning was the first day where the grass outside was frozen.

Have a good one and I will see you next week with an amazing recipe for lasagne!

H