Sourdough Pizza

I finally bought a pizza stone a couple of months ago after restraining myself for years. I had never cooked with one but they are supposed to make your pizza better and I had been having issues with a soggy and undercooked pizza crust for quite some time. The result? Crispy crust, quick cooking time, all round better pizza in my opinion.

Question: what is a pizza stone? Answer: it is a relatively simple way of recreating the conditions found inside a pizza oven without having to go out and build yourself a new, extraordinarily expensive piece of kit. The moment the dough hits the stone, it is exposed to a huge amount of heat which makes the yeast go crazy giving a super puffy, air-filled crust. The pizza stone retains its heat well so the addition of a (comparatively) cold pizza on top of it does little to lower its overall temperature. This causes the base of the pizza to cook fully and quickly, giving a solid, crisp base that will not be soggy. Any sections of dough which may be a little wet quickly dry, as the pizza stone is porous and thus pulls moisture out of the base of the crust again leading to a crispier base… I think there may be a pattern here. Basically, this can all be summed up as: the pizza stone ensures the crust is cooked quickly and properly and – most importantly – fully before the toppings begin to burn.

I have used metal trays for baking pizza and, while they do work, the best method I know still involves preheating the tray and then transferring the pizza onto it. Unlike the stone, metal is not porous, so any steam which may escape through the base of the pizza is trapped against the dough – causing it to be reabsorbed and softening the dough. Some methods of cooking use both a pizza stone and a metal sheet. The pizza goes on the preheated sheet and the stone rests on a wire rack directly above the pizza. Again, this is recreating the conditions of a pizza oven where extreme heat is being blasted at the pizza from all directions, the base of the oven, the roof, even the walls all help cook the pizza.

When it comes to hand stretching dough, I have found that the best way to learn is watching online tutorials. Written instructions are ok but it is so much easier when you can see what is going on. It may split the first time… or the second… or even once you think you know what is going on but this is fine – I just stitch it all back together and after the cheese is added, no one will be able to tell. Stretching the dough by hand, in my experience, is the best way to get a puffy crust on the pizza. When you stretch it, the dough from the centre of the pizza is slowly transferred to the outside. This can weaken the centre of the pizza though so make sure to keep an eye on it and if any bits seem dangerously thin, try and avoid stretching them any more than necessary.

Sourdough pizza (like normal sourdough bread) takes time and you need to plan ahead if you want to eat it. Luckily, the majority of the time needed is resting and proving so it is not too time consuming when you are actually making it. I prefer the taste of sourdough bases but let me know what you think if you try it. If you don’t have a sourdough starter, you can always make your own or you could get some from a friend. I am sure there will be someone in your local area with one who would be happy to donate a little to you.

 

 

Sourdough pizza:

Prep time: 15 minutes

Cook time: 10 minutes

Rest time: 16 hours

 

To reactivate the starter:

½ cup sour dough starter

1 cup strong white flour

1 cup water

 

For the dough:

75ml water

500g flour

2 tbsp olive oil

10g salt

 

For toppings: tomato passata, mozzarella, any other toppings of your choice

 

Mix the starter with one cup of flour and one cup of water. Cover and leave overnight. You can use the starter straight from the fridge, no need to warm it up as that is what this step will do.

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After sitting overnight, the starter should be very bubbly.

 

In the morning, add the flour for the dough, 25ml water and oil to the reactivated starter. Mix until it forms a shaggy mess – it need not all stick together at this point. Cover and leave to rest for 30 minutes to an hour.

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Sprinkle over the salt and the rest of the water and knead to combine.

Knead the dough for five to ten minutes until it is smooth and elastic.

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Cover and leave to rise for six or seven hours. I would set this up before work and leave it in a cool place throughout the day.

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About an hour before making the pizzas, split the dough into four and shape each quarter into a ball. Cover and leave again for half an hour to let the gluten relax.

 

Place a pizza stone into the oven and turn your oven to the highest setting (mine is gas mark 9 at around 250°C). ALLOW THIS TO HEAT UP FOR AT LEAST HALF TO THREE-QUARTERS OF AN HOUR.

Take one of the balls of dough and flatten it using your fingertips. Stretch the dough until it is the same size as your stone. This can be done by picking it up at the edge and rotating the dough so its own weight stretches it. This ensures the dough in the middle of the pizza is nice and thin and the edges are a bit thicker so you get a good crust. You could also use a rolling pin if it is easier for you.

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Spread the tomato paste out from the centre until it is half an inch from the outside of the dough.

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Grate/thinly slice the mozzarella and sprinkle it over the pizza. Top with your favourite toppings.

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Using a single, swift motion slide a peel underneath the pizza. (A peel is just a large, flat paddle. It might be worth practicing getting the pizza onto and off of the peel before you add the toppings (as in when it is just the base)). You cannot build the pizza on the peel as it will stick if it is left there too long. If you do not have a peel (like me) you could use a cake lifter or even make the pizza on baking parchment and slide this parchment from a normal baking tray onto the pizza stone.

By gently shaking the peel, slide the pizza onto the pizza stone and bake for five to ten minutes (depending on your oven temperature). When the pizza is done, it should be able to be tilted by lifting up one side as the base will be cooked and a little crispy.

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I hope you enjoyed the recipe. If you would like to have a go at normal, non-sourdough pizza, check out my recipe. The crust is super light and fluffy and it tastes amazing. I have been known to lightly brush the outer crust (without the toppings) with garlic oil and give it a sprinkle of sea salt for extra flavour.

Have a good one and I will be back next week with a delicious sweet 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

Royal Paneer

Using cashew nuts as a thickener is something that I have been hearing about for several years now but never actually tried for myself… until this recipe. They are somewhat of a miracle ingredient in this regard, as they provide not only their thickening properties but also their flavour – and their fat content. The flavour helps to meld the other ingredients together whilst mellowing out anything that would be too strong, and the fats and cashew oils help give the sauce a smooth consistency.

This thickening quality isn’t only a property of cashews. My mother makes a delicious cauliflower and almond soup which uses ground almonds to achieve its velvety texture; I have used peanut butter to make sauces which thicken considerably upon cooking; and walnuts are often used in gravies to give them extra texture. Any raw nut butter will work for thickening sauces as the thickening agent (the starch contained in the nuts) has not been cooked yet. It works just like adding flour or cornstarch to a sauce to thicken it (except the nuts also add fat and flavour). The nuts can be ground in advance and added to the cold sauce (or whisked into the hot sauce and cooked for two minutes), added whole to the sauce at the start and then blended at the end or a small quantity of the sauce can be mixed into a nut butter (to slacken it) before whisking this back into the original sauce and cooking out the nuts.

Fat is necessary for making a good, smooth, sauce. The fats in this recipe come partly from the vegetable oil (to sauté the onion and prevent the butter from burning later on) but mainly from the cashew nuts and the butter. Fats give a smooth mouthfeel to sauces which is unobtainable in almost any other way. People talk a lot about avoiding vegetable oil because it is unhealthy and replacing it with things like coconut oil or nut butter but all they are doing is replacing one fat with another – because you need it for BALANCE. The fat will help cut through acidity from the tomatoes and rawness from the onion – but remember that fats need seasoning. If you add fat, you need to add salt. I’m not saying that you have to put in an artery solidifying quantity of the stuff, just enough to help cut through the fat. People will often look at a recipe and see a tsp of salt and just ignore it because salt has been villainised but really, it is necessary for a healthy diet. Like all things, the answer is moderation. If you are cooking for yourself and not eating ready meals, too much salt is unlikely to be an issue as fresh ingredients do not contain much salt (in most cases). That teaspoon of salt in the recipe suddenly isn’t much when you see that the recipe serves six people so don’t just leave it out. It is there for a reason – it will make the food taste good!

Tomato isn’t always used in royal paneer and I have seen recipes both with and without it. Often the tomato (and sometimes the butter) will be replaced by yoghurt which gives an intense creamy richness to the sauce. It is still highly spiced though so don’t worry about a lack of flavour. The term Shahi comes from the title Shahansha which was given to emperors, kings and other royalty in Iran. It refers to the luxurious texture of the sauce and the richness it contains.

The sauce freezes really easily and can be easily made in a batch in advance and defrosted when needed. Just make sure to re-season when you reheat the sauce.

 

 

 

Royal Paneer (Shahi Paneer)

Base sauce mix:

2 tbsp vegetable oil

50g butter

8 garlic cloves – peeled

1 inch piece of ginger – peeled

1 tbsp cashew nuts

2 bay leaves

2 onions

2 large, ripe tomatoes (or 200g tinned tomatoes)

2 tbsp tomato paste

3 cardamom pods

8 black peppercorns

2 dried chilis

2 cloves

1 cup (250ml) water

2 tsp sugar

½ tsp salt

 

To finish the sauce:

1 tsp chilli powder (Kashmiri chilis give the best red colour)

1 tsp turmeric

2 tsp coriander

1 tsp cumin

½ tsp fenugreek powder (if you have it)

50g butter

1 tbsp vegetable oil

 

To finish:

450g paneer

Chopped coriander

3 tbsp double cream

 

Instructions:

Grate the ginger and tip it into a large saucepan with the vegetable oil and the butter.

Add the cardamom, peppercorns, cloves, bay leaves, garlic cloves, dried chilis and cashew nuts and fry until the aromatics of the spices are released. Be careful not to burn them!

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Roughly chop the onion and add it to the saucepan. Sautee until the onion becomes translucent.

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Core the tomatoes and roughly chop them.

Add them to the onion along with the water, salt and sugar. Bring to a simmer and cook for fifteen minutes until the tomatoes have fully broken down.

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Blend the sauce mix and push it through a sieve. It will be thick! You should be left with small bits of spice and tomato skin which can be discarded. The cashew nuts provide the thickness to the sauce which can be intimidating to start with but I guarantee it will strain!

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This is the sort of wastage you will be left with after straining (I would give it an extra push through the sieve after I think that everything that can strain has strained because there is always more).

 

Melt the butter in a large pan along with the vegetable oil and heat until it begins to foam.

Tip in the spices and lightly fry them until aromatic – this will bloom them allowing the spices to release their flavour into the rest of the sauce.

Pour in the strained sauce base and stir until everything is combined.

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Season with a little more salt and sugar to taste! You could also add some extra pepper or chilli if you wanted.

The sauce can now be frozen if you wish.

 

Finishing the dish method one:

Chop the paneer into ½ inch cubes.

Heat the sauce until it is bubbling, add the paneer and cook for five to ten minutes until the paneer is hot all the way through.

Stir through the cream.

Pour into a serving dish and top with chopped coriander and a small drizzle of cream.

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Method 2:

Add a little oil to the base of a non stick frying pan.

Chop the paneer into ½ inch cubes.

Fry the paneer until it is golden on the base. Flip the pieces and continue to fry until most sides of most pieces are golden.

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Pour over the sauce and heat until the sauce is bubbling.

Stir through the cream.

Pour the curry into a serving dish and top with fresh coriander and a small drizzle of cream.

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I hope you enjoyed the recipe. The sauce is incredibly flavourful but not spicy (unless you want it to be) so it is perfect for serving people who don’t like their food too hot. This makes a wonderful accompaniment to any curry as the fats in the sauce will help eliminate spice from other dishes but the paneer also stands up by itself as the main dish should you wish it to be.

If you would like to try a different (also vegetarian) curry, check out my recipe for a classic tofu based one or if you eat meat (or are happy to find your own meat substitute), why not treat yourself to a delicious Thai Curry.

Have a good one and I will be back next week with an amazing cultural pastry.

H

 

 

 

Vegan Salted Caramel Tart

This tart has been in the making for three years now. I created it for one of my closest friends who couldn’t eat dairy products at the time. The recipe has sat on my computer ever since then and has only been shared twice. The first time was an e-copy that was sent to a vegan friend who tried some of the original dish and wanted to know how to make it for herself; the second sharing event was a printed copy included in a short cookbook I wrote using all of my vegan recipes and given as part of a wedding present.

As you may suspect, the most complicated part of this recipe to develop was the caramel. Standard caramel is based around sugar, cream and butter – as you can imagine removing the dairy from this is not ideal. My first attempt involved replacing the cream with coconut milk and the butter with a dairy free alternative. It was almost good. The problem: you need to cook the caramel for a decent length of time and I broke, I just gave in too early and took the caramel off the heat. It did not set. You really need to boil caramel to get it to set properly. Since then I have realised that vegan caramel also works far better with brown sugar and not melted white sugar, as I would use for a classic, cream-based caramel.

Coconut milk is extracted from the grated flesh of the coconut. It is relatively high in fat (above 20% for non-skimmed/non-low fat varieties) and this is why it works as a cream replacement in the dish. Coconut cream has at least 20% fat and is incredibly thick. While you could use it for this recipe instead of coconut milk, it really isn’t necessary as the aggressive boiling will drive off the water from the coconut milk. Moreover, I would discourage using coconut cream because the extra water in the milk will help dissolve the sugar before the cooking begins. If the sugar isn’t all dissolved, you will end up with a gritty caramel – or even worse, it might crystallise and if that happens there is nothing you can do to revive the situation.

I class this recipe under my list of things that show that vegan food is just as good as the non-vegan stuff. Just because this is dairy-free does not mean it is flavour-free too! Let me know what you think.

 

 

Vegan Caramel Chocolate Tart

Work time: 2 hours

Cook time: 30 minutes

Cool time: 4 hours

 

For the pastry:

250g plain flour

125g cold margarine

50g sugar

1 tsp vanilla extract

1 pinch salt

2 tbsp water

 

For the vegan caramel:

300g dark brown sugar

400ml coconut milk

100g margarine

 

For the chocolate layer:

300g dark chocolate

175g margarine

125g water

50g brown sugar

 

 

Tip the flour and margarine into the bowl of a food processor and blend until it resembles fine breadcrumbs.

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Add the sugar and blend again.

Pour in the water and vanilla and blend until the pastry starts to clump together.

Pour the pastry onto a clean surface and squeeze it into a ball. Very lightly knead this to ensure the pastry is homogenous.

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Wrap and leave in the fridge to chill for half an hour.

 

Preheat the oven to gas mark 6

Unwrap the pastry and roll it out to a few millimetres thick (about ¼ inch). Use the pastry to line a tart case.

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Prick the base of the pastry all over with a fork.

Line the pastry with foil weighed down with baking beads and bake for fifteen minutes.

Remove the beads and bake for another ten to fifteen minutes until the pastry is golden.

 

To make the caramel:

Start this when the baking beads have been removed from the pastry case.

Tip the sugar and coconut milk into a pan and whisk to combine (you do not need to fully dissolve the sugar).

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Bring to a boil and add the butter in four chunks.

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Boil, stirring regularly, for about ten minutes until the bubbles become larger and slow down. The mixture should be thick on the back of a spoon. To test if it is done, take a small amount of caramel and place it in a bowl in the fridge. After about 30 seconds, it should be thick and not flow too much when you draw your finger through it.

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Pour the caramel directly into the pastry case.

Lightly sprinkle with flakes of sea salt.

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Allow to cool for an hour to room temperature and then in the fridge for another hour until the caramel is cold to the touch.

 

For the chocolate layer:

Pour the water into a pan. Add the sugar and the margarine. Bring to the boil

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Break the chocolate into pieces and place them into a large measuring jug.

Pour the boiling liquid over the chocolate, leave for two to three minutes for the chocolate to melt and then lightly whisk until a smooth, glossy, chocolatey sauce is accomplished.

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Pour the chocolate sauce over the top of the caramel. Pour it in the centre of the tart and allow it to flow out! This will get you the smoothest result. Gently tip and shake the tart to smooth out the chocolate layer.

Allow to set in the fridge for at least an hour.

Decorate with cocoa powder, lustre dust, chocolate pieces or whatever else you fancy!

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Once the chocolate has set, do not try to smooth it! I used a hot offset spatula to try and even the chocolate layer but actually it just took the shine away which was a real shame.

This can be served with cream or ice cream (or dairy-free alternatives) but I don’t think they are necessary as it is perfectly amazing by itself!

If you fancy trying the non-vegan variety, why not check out my quadruple chocolate and salted caramel tart or if you are looking for other plant-based desserts, look no further than my apple and cinnamon tart.

Have a good one and I will be back next week with a delicious Indian dish.

H

Vegetarian Dumplings

The biggest issue I have faced when creating vegetarian dumplings is that the filling does not stick together. When meat is cooked, the pieces bind together as they cook but this does not happen with vegetables. You can buy an enzyme called transglutaminase which will bind meat together when it cooks and can be used to make some very Frankenstein-esque meals, but no such thing exists for vegetables (as far as I am aware). The best way I have come across to bind fillings together is by using egg and flour. Both of these will help prevent your filling from tumbling out of the dumpling after you take a bite.

These dumplings fall under the heading of potstickers. This means that have been steam-fried. The dumplings are first lightly fried on the belly (the plump base away from the pleats) before water or broth is added and they are covered and allowed to steam. Once all the liquid has been absorbed the dumplings are again cooked uncovered, allowing the base to crisp up again to provide a wonderful contrast of textures. The dumplings should be cooked in a non-stick pan because I can guarantee that, if they are cooked in a regular pan, they will stick and tear. You could also cook them in a steamer or plain boil them – both of these methods work – but I think they are far nicer if the base is crispy.

There is some disagreement about overcrowding the pan when making potstickers. If the dumplings are pushed up against each other they will lightly adhere to their neighbours. This means that you can flip out the entire pan of potstickers onto a plate and they will stay in their beautiful formation. The counterargument is that, when the dumplings stick together, they will then tear when you try to serve them. This has never been too much of an issue for me – I find that they generally come apart without tearing and you can serve the entire batch on a central plate and people can take what they want. I have even seen recipes when people add seasoned cornflour water to the pan which cooks and crisps up a layer on the base of the frying pan and dumplings, which really does stick everything together and results in a more “tear’n’share” kind of meal.

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Of course you can use any filling you like with this cooking method. I used to eat a lot of turkey dumplings at university because the minced turkey was often reduced in shops, meaning that the meal was incredibly cheap – we are talking one to two pounds per person. I am also partial to beef dumplings but I do find that the quality of the minced beef is really noticeable in the final product. Pork and cabbage or kimchi is another popular filling, as is shrimp, so you can see how versatile these dumplings can be.

Let me know how you get on if you try them as I love hearing about your cooking!

 

 

 

Vegetarian Dumplings

Prep time: 1 hour 30 minutes

Cook time: 10 minutes

 

400g firm tofu

2 bunches spring onions

5 garlic cloves

1 inch peeled ginger

1 medium heat chilli (or more if you prefer)

1 medium carrot

Half a cabbage

150g mushrooms

1 tbsp tomato paste

3 tbsp soy sauce

1 tbsp rice vinegar

1 tsp sugar

4 tbsp plain flour

1 egg

A couple of grinds of black pepper

1 tsp salt

Two packets of dumpling skins

 

Crumble the tofu into a sieve and then gently press on it to squeeze out lots of the liquid. You will get a good third to half a cup of liquid out of the tofu. Tip this squeezed tofu into a large bowl.

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Finely chop the spring onion, chilli and mushrooms and add these to the tofu.

Finely slice the cabbage, grate the carrot and add to the rest of the veg.

Grate the ginger and the garlic into the vegetable mix.

Whisk together the egg, soy sauce, vinegar, tomato paste, sugar, cornflour, salt and pepper.

Pour the egg mix over the vegetables and tofu and use your hands to mix until everything is coated.

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Fill your dumpling skins and pleat the edges. For instructions on how to pleat properly, see my recipe for beef dumplings. You can also just fold them over and crimp the edges with a fork if you don’t want to go to the effort of pleating the entire batch.

 

Pour a thin layer of a oil to the bottom of a non-stick frying pan over a medium heat. MAKE SURE THIS FRYING PAN HAS A LID FOR THE NEXT STEPS.

Add the dumplings to the pan belly side down. Try to pack the dumplings in so they are touching each other. Overcrowding is not an issue!

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Fry for three minutes until the base of the dumplings are a deep golden brown.

Pour in 100ml water and cover immediately. Be careful as this water will spit when it hits the pan.

Cook covered for about three to five minutes until the water is fully absorbed into the dumplings. The skins should have started to turn translucent. If they haven’t, add another few tablespoons of water and cook again.

You want to make sure the pan has basically boiled dry as this will allow the bases of the dumplings to crisp up again.

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To serve, place a large plate upside down over the pan and quickly invert the frying pan to flip the dumplings onto the plate.

 

For a delicious dipping sauce, allow people to mix soy sauce, rice vinegar and chilli sauce (I use sriracha) in a little ramekin to make their own personal sauce.

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I hope you enjoyed the recipe. If you are a fan of dumplings, check out my recipe for the beef variety and you can even use my turkey burger filling in them!

 

Have a good one and I will be back next week with a recipe for an absolutely stunningly good tart (and it’s even vegan – but you wouldn’t know from the taste).

H

Chicken Foot Baba Yaga Cake

This cake marks the sixth in my series of Proms cakes. These are cakes inspired by pieces of music which performed at the BBC Proms, which is the largest classical music festival in the world. A lot of composers take inspiration from nature, life, myth and paintings and these cakes are designed to embody some aspect of a piece that makes it stand out.

The chicken foot cake is based on a movement from Pictures at an Exhibition, by Mussorgsky – an orchestral suite inspired by a series of paintings; the cake is specifically inspired by a movement based on a painting of a character from Russian folklore: Baba Yaga. Baba Yaga was a witch who lived in a hut on chicken legs (paintings disagree whether the hut was on one or two legs but that is beside the point). I did think after making the cake that maybe I could’ve based this year’s Proms cake on the movement Bydło or Cattle which depicts cattle pulling a cart and feels like it is pushing through thick mud – I could’ve made a Mississippi Mud Pie or something – but maybe that could be a different blog post. Interestingly, one of the Baba Yaga stories includes a character which was the basis for my first ever Proms cake as well the inspiration for a ballet by Igor Stravinsky: The Firebird.

When it came to designing the cake, I knew that the foot would have to look a little cartoonish, after all if you have ever seen a chicken leg you would have noticed how thin it is. A cake with proper proportions would not only be unable to stand up but would probably serve only two people. I knew that the cake would have to be a bit chunkier than the foot it was modelled on but one thing I really wanted to keep was a nod to the angles which a hen’s leg stands at – that is to say, I did not want the leg to be perpendicular to the foot. To give the leg some angle, I built it up in layers – sliding each layer about half a centimetre further towards the back of the foot than the one it was lying on. Of course this technique only works to a certain point before everything topples over but if you are careful, you can get a good inch of lateral direction on the leg without any disasters occurring.

I would classify the Proms cakes as some of the more creative things that I bake. In the past they have included mirror glazes, biscuits, a 3D gingerbread piano which opened, a cake where each slice looked like a piano keyboard and a giant marshmallow square hammer. I really enjoy making themed cakes because they give me the opportunity to sit down and plan out what I want the cake to look like. Do they always work? Well not always in the way in which I originally intended but they are still good fun and they have never not worked – to an extent……

Let me know if you try making this as I would love to see your creation!

 

 

Chicken Foot Baba Yaga Cake

 

Ingredients:

For the cake:

6 eggs

250g sugar

240g flour

2 tbsp freeze-dried raspberries

2 tbsp warm water or raspberry juice

 

For the fillings and icing:

100g raspberries

400g chocolate ganache (200g dark chocolate and 200g double cream)

200g unsalted butter

300g icing sugar

Yellow food dye

Vanilla extract

 

Make the ganache by heating the cream with the chocolate over a double boiler, whist stirring continuously, until they come together to form a homogenous, glossy mixture.

Remove the ganache from the double boiler and set aside to cool completely and harden up.

 

To make the cake:

Preheat your oven to gas mark 6.

Line the bases of two swiss roll tins with baking parchment and lightly grease and flour the edges of the tins.

Use a stand mixer to whip the eggs and sugar until super light and fluffy – this will take a few minutes. The mixture should be thick and slowly fall off the whisk when you lift it out of the bowl. If in doubt, give it another 30 seconds.

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Sift the freeze dried raspberries into the flour and then sift the flour and raspberry powder into the eggs.

Fold this through until it is almost completely combined.

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Drizzle the water or raspberry juice (made by squeezing about 50g fresh raspberries through a sieve) around the edge of the cake mix and fold it in until everything is mixed evenly. Be careful not to overmix and deflate the batter.

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Split the batter between the two trays and bake for 10-12 minutes until the cakes are risen and golden on top. They should also have started to come away from the sides of the pan if it was greased.

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Sprinkle a little icing sugar on the top of the cakes and turn them out onto another sheet of baking parchment.

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Remove the parchment which was lining the tins from the cake (this should’ve come out with the cake and be stuck to its base).

Cover the cakes with a damp tea towel and leave to cool.

 

Tip the raspberries into a sieve and use a wooden spoon to push them through. This will squeeze as much liquid out of them as possible. You should be left with a dryish looking pulp which can be discarded.

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Mix a tablespoon of water into the raspberry juice.

 

To assemble the first part of the cake:

Once your ganache has hardened, use a stand mixer to whip it until it is soft. The colour will lighten considerably during this. You may have to gently warm it a bit to soften it up but be careful not to fully re-melt the ganache!

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Take one of the cake layers and cut one third of it off (widthwise). This will become the base of your cake.

For the following section, before adding any layer of cake, brush the base of the cake to be added with the raspberry juice and spread a layer of ganache over it.

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Cut the remaining section of cake into moderately thick strips and lay it over the other piece to build it up in the chicken foot shape below (shown in blue).

chicken foot

Cut the bottom right and left sections of cake off the base and add them on top for more height.

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Trim the edges of the cake to round off the hard corners.

Find a circular cutter the same size or slightly smaller than the intersection at the centre of the foot (shown in red on the diagram). Cut circles from the remaining cake and layer them on top of the intersection remembering to brush with raspberry and spread chocolate ganache over the top.

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You should now have a roughly chicken foot shaped cake.

Spread the rest of the ganache over the outside of the cake to create a crumb coat. You can use this to cover rough edges and smooth sharp angles.

Leave the cake in the fridge for at least an hour to set.

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To make the buttercream, beat the butter in a stand mixer using the paddle attachment for about five minutes. The butter will be super light and fluffy and shiny now.

Sift in half of the icing sugar and beat for another two minutes on high. Make sure to start your mixer off slow to avoid covering your kitchen in icing sugar.

Add the rest of the sugar and beat again.

Take a couple of tablespoons of icing and set aside to make the claws with.

Add a teaspoon of vanilla extract and yellow food dye until your desired shade is reached.

 

For black claws, colour your reserved icing with black food dye. For white claws, leave it as it is.

To make the claws, spit the reserved icing into four and make a pyramid coming out of the end of each of the spurs on the chicken’s foot.

Load the yellow icing into a piping bag and pipe on scales around the claws to cover up the base. Pipe scales all over the chicken foot or alternatively, add scales to the ends and a light layer of icing over the rest.

Use the back of a knife to make horizontal lines across the toes (are they called that?) of the foot and up the front of the leg.

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Your chicken foot cake is now complete!

 

I hope you enjoyed the recipe. The cake in this can also be turned into a swiss roll if you don’t fancy the whole chicken foot thing – check out my instructions on how to make this into a slightly simpler dessert!

Have a good one and next week everything will be back to normal food with a delicious savoury, vegetarian dumpling dish.

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