Monthly Archives: September 2013

Roulés au fromage (cheese puff rolls)

I have seen the recipe in my friend Caty from A 2 mains Cap délice and it reminded me how I loved eating these when I was a teenager. They are the kind of hot food to go you’d buy at the boulangerie at lunch time. They are really tasty and not so hard to make though they need a little bit of prep’ time.

CheeseRolls_006

Source: A 2 mains cap délice

CheeseRolls_007

Ingredients
Serves 4

200g puff pastry, rolled in a rectangle of 20x35cm
500g cheese sauce (made with 50g butter, 50g flour, 90g cheddar/Emmenthal, 500g milk)
Ham, cooked chicken or cooked mushrooms for filling
1 egg yolk + milk for the glaze

Method

  1. Preheat the oven at 180C.
  2. Cut the rolled puff pastry across the longer side into 16 strip about 1 inch wide.CheeseRolls_002
  3. Make tubes with kitchen foil (don’t make them too thick) and brush with melted butter all over. Pinch each end to make it narrower.CheeseRolls_001
  4. Take 2 strips of dough and join them together by pinching one extremity to the other.
  5. Roll that strip of dough by overlapping slightly so it looks like a sea shell over one end of the foil tube. Use the other end of the tube to roll another 2 strips.CheeseRolls_003
  6. Glaze the rolls with a mixture of milk and egg yolk using a brush (I used only milk so my glaze wasn’t as golden after cooking).
  7. Bake for 15 minutes until slightly golden.
  8. Meanwhile, make the béchamel. Add the chicken/ham cut in strips or the mushrooms cut in quarters if using and stir into the sauce. Set aside.
  9. Take out the rolls from the oven and remove carefully the kitchen foil. That’s when you’ll be glad you used butter to grease them!CheeseRolls_004
  10. Leave them to cool down so they are not so brittle.
  11. Use a spoon to fill them with cheese sauce (the sauce should be almost cold at this stage so it’s not too runny).CheeseRolls_005
  12. Bake again for 10 minutes at 180C.
  13. Serve immediately with a salad.

 

Crystallised rose petals

The rose season is coming to a close so I wanted to try to crystallise a few petals to use for cake decorations. It’s actually very simple and quite fast. The longest is to leave the petals to dry.

CrystallisedRose_006

Source: Alice Caron Lambert, expert in floral gastronomy

Ingredients

1 egg white
Caster sugar
1 fresh rose

CrystallisedRose_005

Method

  1. Pick your flower in the morning and choose a young rose, not too open. Do not use florist roses as they are treated with pesticides.
  2. Hold the head of the rose and twist the stem (mind the thorns) to remove it along with the pistils.
  3. Spread the petals on a tray, removing the ones that are not fully formed.CrystallisedRose_003
  4. Place the egg white in a large bowl and the sugar on a plate.CrystallisedRose_002 CrystallisedRose_001
  5. Dip each petal in the egg white, removing the excess and dip into the sugar to coat evenly.
  6. Place the petal on a tray (you can line with greaseproof paper so they don’t stick).CrystallisedRose_004
  7. When all the petals are coated, leave them to dry at room temperature. The drying time varies depending on the heat in the room. It can only take a few hours in a warm dry room and up to 24h if the weather is colder. Turn the petals once the top is dry to dry the other side.
  8. Keep in an airtight container. I found mine started to brown a few days after I had them crystallised, so do use them quickly.

 

Hamburger buns

My family loves burgers but I don’t really like the buns you buy in the supermarket that are full of preservatives and sugar. I have tried a few recipes of soft buns before to try and match the moist texture of the traditional burger buns but each time the result didn’t come close. Then, I saw that my friend Nadine from Nuage de farine had posted a recipe that looked the business so off I went and made it. It was delicious and some went into my daughter’s lunch box and she ate it all (she usually wastes half the bread by not eating the crust because she doesn’t like it too hard)! This will be made again and again…

HamburgerBreads_003

Source: Nuage de farine

Ingredients

500g bread flour
15g fresh yeast or 2 tsp of dry yeast (or fast action yeast)
2 tsp sea salt
25g butter
200g water
75g milk (I used buttermilk because I had use it up)
1 egg
25g olive oil

2 tbsp milk for the glaze and sesame/poppy seeds for the topping (optional)

HamburgerBreads_002

Method

  1. Weight the olive oil in the measuring cup and set aside.
  2. Place all the ingredients except the olive oil into the TM bowl and mix 30 sec/37C/speed 3 (you can leave the measuring cup OFF).
  3. Lock the lid and knead 3 min, leaving the measuring cup off. After 1 minute of kneading, pour the olive in a slow trickle through the hole in the lid.
  4. Finish the kneading time and tip out the dough into an oiled bowl. The dough is quite sticky at this stage so remove the blades to take it all out. Cover the bowl and leave to rise in a warm place for 1 to 2 hours or until doubled in size (an oven heated at 50C for only 1 min or a plate warmer make great rising chambers!).
  5. Punch down the dough and flatten it on a floured worktop then fold it in 3 while flattening it. Divide the dough in 8 equal buns then cover with a tea towel and leave to rest for 5 minutes to get the gluten to relax.
  6. Shape the buns and place on a baking tray covered with greaseproof paper/baking parchment/silicone mat. Cover with a tea towel and leave to rise for another hour in a warm place.

    HamburgerBreads_001

    Buns after their rise, glazed and ready to be baked.

  7. Preheat the oven at 200C.
  8. Brush the buns with milk and sprinkle with seeds if using.
  9. Bake for 15 minutes. Leave to cool on a rack and enjoy!
  10. Note: these buns, like any bread, can be frozen after the first rise or after the cooking time.

Walnut slices

This month challenge on the Supertoinette Thermomix forum is this delicious walnut cake recipe. I really like the nutty flavour in this cake and the texture is soft and moist. The icing is nice and sweet, maybe too much so next time I will reduce the amount of sugar in the cake itself to balance the sweetness a bit better. The original recipe cooks the batter in one square cake tin and then the cake is cut in rectangles when cooled. However, I had financiers silicone mat so that’s what I used to cook the cake and it saved me a step.

BatonnetNoix_001

Source: Physalis

Ingredients
For 16 financiers

150g walnuts
140g sugar (I will put 90g next time)
140g butter
70g plain flour
3 egg whites

Icing
140g icing sugar
3 egg yolks
1 tsp of vanilla extract or vanilla sugar

Method

  1. Toast the walnuts in a tray in the oven at 150C for 8 minutes to bring out the flavours. Leave to cool.
  2. Preheat the oven at 170C.
  3. Mix the cooled walnuts 5 sec/speed 7 until ground. Don’t overprocess or it will become oily.
  4. Add the flour and mix 2 sec/speed 3. Tip out and reserve in a bowl.
  5. Mix butter and sugar for the cake 3 min/speed 4 until pale and fluffy.
  6. Tip out into a big bowl and wash the TM bowl thoroughly with hot soapy water, then dry or use second bowl.
  7. Place the butterfly whisk and the egg whites in the bowl and whisk 4 min/37C/speed 3/Measuring cup OFF until firm.
  8. Take a quarter of the egg whites and fold it into the butter. Add a quarter of the flour/walnut mixture and fold it in the butter/egg whites. Continue folding the egg whites and flour/walnut, one quarter at a time.
  9. Place a bowl of water on the sole of the oven (this will stop the cake from drying too much while baking).
  10. Pour into a 20cm buttered square/rectangular dish (I used financiers silicone moulds) and bake at 170C (fan oven) for 35 minutes for the big cake or 18 minutes for the financiers. Take out and cool in the mould on a rack.
  11. While the cake cools down, make the icing: place egg yolks and icing sugar  and vanilla in the TM bowl with the butterfly whisk.
  12. Whisk for 5 min/speed 4/Measuring cup OFF.
  13. When the cake is luke warm, spread the icing over with a flat spatula. Wait until the icing starts to set and trace lines with a knife on the icing without cutting through the cake to mark where to cut later on.
  14. When the cake is completely cool and the icing is set, cut through following the lines and keep at room temperature in an airtight container.

Honey and buttermilk wheat bread

I needed buttermilk for a recipe but as usual, I only needed a small amount and since they only sell buttermilk by the litre, I was left with about 900ml of buttermilk that I didn’t what to do with.

A little google search later, I found this bread recipe, which sounded delicious. I added a bit more flour than the recipe called for because the dough was still quite wet and I also added a few seeds for the crunch and health benefits. It turned out beautifully with a dark, crispy crust (due to the honey and a ball of water I had placed on the sole of the oven) and tasted fantastic! It was the perfect match to my Smoked cardamom infused apricot jam!

HoneyBread_002

 

HoneyBread_001

Source: Home cooking at About.com

Ingredients
Makes a 2lbs loaf

1-1/2 cup buttermilk (375g)
25g butter
3 Tablespoons honey
1-1/2 teaspoons salt
1/2 teaspoon baking soda
2 cups bread flour (I added 1/2 cup to that so in total 375g)
1 cup whole wheat flour (150g)
2 teaspoons yeast
50g nuts and seeds (optional)

Method

  1. Place all the ingredients in the order above in the TM bowl.
  2. Mix 15 sec/37C/speed 3 to mix all the ingredients. If too wet or too dry, add flour/buttermilk accordingly.
  3. Knead 3 min. Tip out into an oiled bowl (take the bowl upside and free the blades to easily get the dough out). If any dough sticks to the blades, just whiz on speed 10 for 1 second and scrape the dough from the sides.
  4. Cover the bowl and leave to rest in a warm place for 1 to 2 hours until doubled in size.
  5. Shape the dough in 1 big or 2 smaller loaves and leave to rise for another hour in a warm place, covered with a tea cloth.
  6. Preheat the oven at 200C (fan oven) with an ovenproof bowl of water sitting on the sole.
  7. Score the top of the dough with a sharp knife a few times and bake for 30 minutes. Leave to cool on a rack.

HoneyBread_003

Tasty meatloaf

This recipe is a family favourite. I must have done it almost every month for the past 2  years and it never fails to delight. So much so that I have passed this recipe to many of my Thermomix customers!

The recipe comes from Jamie Oliver and true to his style, it is packed with flavours and although it is very Italian in inspiration, there’s also a nice Asian twist with the use of ground cumin and coriander. It is so wholesome that I only serve it with a salad on the side and it’s plenty for 6 people.

Meatloaf_002

Source: Jamie Oliver’s Ministry of food

Ingredients

2 medium onions
Olive oil
Sea salt and black pepper
1 level tsp ground cumin
1 heaped tsp ground coriander
12 Cream crackers
2 tsp dried oregano
2 heaped tsp Dijon mustard
500 g good quality minced beef
1 egg
2 cloves garlic
1/2 – a red chilli (optional)
1 tsp smoked paprika
2 tbsp Worcestershire sauce
2 x 400 g tin of chopped tomatoes
2 tbsp balsamic vinegar
2 sprigs of fresh rosemary, leaves picked out and chopped
12 slices of streaky bacon or Pancetta
1 lemon

  1. Meatloaf : put the cream crackers in the TM bowl and pulse 1 sec a few times until finely crumbed. Set aside.
  2. Peel and quarter 1 onion and chop 3 sec/speed 5.
  3. Add 15 g olive oil, the ground cumin and ground coriander, salt and pepper and sauté for 4 min/100 C/speed 1.
  4. Preheat the oven to 200 C.
  5. Tip out onto the crumbed crackers and leave to cool for 5 minutes.
  6. Meanwhile, self clean the bowl with cold water and add the beef, oregano, mustard, and the cooled onions and crackers.
  7. Add another pinch of salt and pepper and crack an egg on top. Mix 15 sec/speed 3/reverse blade or until combined.
  8. Oil a gratin dish about 20 cm and tip out the beef mixture. Bring it together to look like a rugby ball and rub it with a little oil.
  9. Wrap the beef with slices of bacon or Pancetta (like swaddling a baby!) and bake for 30 minutes.Meatloaf_001
  10. Meanwhile, make the tomato sauce : without cleaning the bowl, add an onion peeled and quartered, the 2 cloves of garlic and the chilli if using.
  11. Chop 3 sec/speed 5.
  12. Add 20 g of olive oil, the paprika and a pinch of salt and pepper. Sauté for 5 min/100 C/speed 1.
  13. Add the Worcestershire sauce, tomatoes and balsamic vinegar.
  14. Simmer for 15 min/100 C/speed 1, measuring cup off and internal basket on top of the lid to reduce the sauce.
  15. When the beef is cooked, take the dish out of the oven and drop some finely chopped rosemary in the oil to sizzle them.
  16. Return to the dish and add the tomato sauce around the beef.
  17. Bake again for 10 to 15 minutes.
  18. Serve with a salad and wedges of lemon for squeezing over.

 

Coffee infused chocolate tarts

This is another gem from “I love chocolate, I love Thermomix” cookbook and what a deliciously decadent dessert that is! The chocolate is enhanced by the coffee and the pastry is nice and crisp, not too hard but still holds its shape. I decorated it with homemade chocolate ruffles (see a good video here on how to make them) but you can do any decoration you like (in the book they say to make chocolate lattice using a paper cone).

I made them in mini tartlets version, which are the perfect size to serve with tea or coffee. You can of course make them in bigger tart shells if you wish.

ChocolateTart_004 ChocolateTart_006

Source: I love chocolate, I love Thermomix cookbook

Ingredients

Chocolate pastry
170g plain flour
25g unsweetened cocoa powder (I used Bournville)
50g caster sugar
100g salted butter, diced and very cold
1 large egg

Chocolate and coffee ganache
200g whipping cream
2 tsp granular instant coffee
200g dark semi-sweet chocolate (I used a good 58% cocoa chocolate)

Decorations
100g good dark chocolate (not too strong, 58 to 64% cocoa), melted and tempered

ChocolateTart_007

Method

  1. Make the chocolate pastry: sieve the flour and cocoa powder together by Turbo pulsing a few times.
  2. Add the butter and sugar, Turbo pulse in short burst until fine crumbs form.
  3. Add the egg and Turbo pulse in short burst JUST until clinging together.
  4. Press down into buttered and floured tartlet cases. Alternatively, chill in the fridge for 1 hour and roll into a floured surface. Line buttered and floured tart tins with the dough. Chill in the fridge for 1 hour to prevent shrinkage during baking.ChocolateTart_001
  5. Bake blind at 180C for 10 min for small tartlets (less than 5cm diameter), 15 min for bigger ones. Remove the baking beans and continue cooking in the oven for 3 minutes more. Cool in the tins on a rack.ChocolateTart_002
  6. Dark chocolate ganache: heat the cream and instant coffee 3 min/50C/speed 3.
  7. Add the chocolate and stir to a smooth cream 3 to 4 min/speed 3 with no heat.
  8. Set aside 10 minutes to cool a little then pour into the baked pastry cases. Cool at room temperature 45 minutes and refrigerate for 2 hours before serving.
  9. Decorations: warm the chocolate 2 min/37C/speed 2, scraping down the sides then finishing melting 3 min/speed 2.
  10. Make the ruffles as per the video or pour into a paper cone to create a nice lattice pattern over greaseproof paper. Set in the fridge 10 minutes before using.

ChocolateTart_008 ChocolateTart_005