Welcome to my 'foody' food bearing blog. Now that my blogging journey has begun, and the first shallot has been peeled, I hope to inspire kitchen creatives in a quest to find their 'foody grail'. All recipes are my own as are the images.
A sweet treat for Easter – or any occasion really.
This recipe is my own and, with a method similar to baking a Stollen, is very easy to make. It uses a simple fortified dough (containing eggs and butter) and takes little kneading. Give it a go.
For the dough:
10″ or 25.5cm non-stick baking tin – greased and lined with parchment paper.
600g Strong Flour – plus some for kneading.
150ml warm milk – blood temperature.
200g unsalted butter – must be unsalted.
1 whole egg and 1 egg yolk.
2 tsps salt.
2 tabls caster sugar.
25g dried active yeast or 50g fresh yeast.
1 tsp vanilla extract.
Butter for greasing.
180g Chocolate spread.
55g crushed Pistachio nuts.
Zest from 3 large oranges.
1/4 jar of Apricot jam.
1 packet of mini eggs.
In a large bowl stir 50g of butter into the warm milk.
When the butter has melted into the milk add the yeast, sugar and 2 heaped tablespoons of flour – taken from the 600g of flour that you have already weighed. Tip: To remove any lumps of flour from the ferment – lightly whisk with a hand whisk.
Leave the milk and yeast mixture to ferment for 30-40 minutes. The mixture will bubble and quadruple in size.
In a second large bowl combine the flour, sugar and salt and rub in the remaining 150g of butter, until all the butter has dispersed into the flour. Make a well in the centre.
In a separate bowl lightly whisk, with a fork, the egg, egg yolk and vanilla.
When the ferment is ready add, with the eggs and vanilla, to the flour and butter mix.
Combine all the ingredients into a dough. Knead on a floured surface for 5 minutes.
Once kneaded, put the dough into a floured bowl, cover with cling film and leave to prove in a warm place until doubled in size. Note: The first prove can take 2 hours. Note: Unsalted butter is essential for the ferment, as salt will prevent yeast from activating. Note: If you think that the dough is a little dry, add a touch more warm milk. If it’s to wet/sticky add a touch more flour.
Rolling the dough:
Once the dough has proved, roll out, on a lightly floured surface, into an oblong shape, approx’ 18″ x 13″ or 46cm x 33cm (see image 1 – below) and 1/4″ or 6mm in thickness.
Once rolled out to the required size, cover with chocolate spread and sprinkle with crushed pistachio nuts and the zest of the oranges. (see image 2 – below)
Roll up the dough into a sausage shape. Once rolled continue to roll the dough back and forth lightly stretching the length to approx’ 21″ or 53cm. (See image 3 below.)
Once rolled to the desired length, trim 1/2″ or 1cm off each end.
Now, with a sharp knife, cut the dough into even pieces – approx’ 1 and a 1/4″ or 3.5cm in length.
Arrange the cut pieces of dough in a greased and lined baking tin. (see image 4 – below)
Cover with cling film and leave to prove in a warm place for 2 hours.
Once proved bake in a preheated oven on Gas 6 or 190°C / 375°F for 30-35 minutes.
Note: Don’t cram the baking tin with cut dough pieces – leave room for the dough to expand while proving. Any pieces that won’t fit in the tin just bake as separate buns and have with a cuppa’.
When Easter Bread is baked, remove from the oven.
Gently heat 4 tablespoons of Apricot jam in a pan until melted and liquid.
Remove the, warm, baked Easter Bread from the baking tin place on a wire rack.
Spoon the melted apricot jam over the warm bread, and using a pastry brush, make sure that the top and sides are covered with the apricot glaze.
Leave to cool, then store in an airtight container.
Rich and sweet – as a dessert should be. A great looking pud’ that can be made several days in advance, saving you time and effort.
Enjoyed this today after dinner – just having a lie down.
Honeycomb / cinder toffee:
100g caster sugar.
2 full tbls golden syrup.
1 heaped tsp bicarbonate of soda.
Oil for greasing
Recipe will make approx’ 2.4 liters of ice cream – when combined with honeycomb.
900ml of double cream.
3 tbls cold water.
5 large egg yolks.
1 tsp vanilla extract/flavouring.
Juice of half a lemon.
Raspberries and Lemon Icing:
Small punnet of Raspberries.
3 level tablespoons sugar.
Juice of half a lemon.
Plan ahead when making this dessert as the ice cream will need twelve hours in a freezer before it’s… well, ice cream. The great thing about this ice cream is that you don’t need an ice cream maker. Just follow the method and pop it in the freezer. In the words of Gordon Ramsey, “Ice cream, done.” Best not mention some of his other colloquialisms.
The chocolate sponge, brandy snaps and honeycomb can all be made several days in advance. Store in air tight containers, put your feet up and have a coffee.
The chocolate sauce can be made the day before and kept in a refrigerator. Go to the pub for an hour. Just heat up the sauce and serve when needed.
The Raspberries with lemon icing, just make on the day you plan to serve.
One – Honeycomb:
Grease and line a 25cm x 20cm non-stick baking tin with good quality grease-proof paper. Extend the greaseproof paper beyond the edges of the tin by 2.5cm or 1 inch.
Have ready a balloon whisk.
Have ready a heaped teaspoon of bicarbonate of soda.
Put the sugar and syrup in to a thick bottomed pan. Place on a low heat and stir. Slowly melt the sugar and syrup until the grains of sugar have melted.
Turn up the heat slightly and cook the sugar mixture to a light caramel.
Remove from the heat and immediately add your bicarbonate of soda and quickly whisk.
Pour mixture into your greased and lined baking tin.
Leave to cool for 1 hour and 30 mins’.
When cold remove from tin, peel off greaseproof paper and store in an airtight container. Set aside to add to the ice cream later. Note: I usually double the ingredients and save half of the cooked honeycomb as a treat – when I have been good.
Two – Ice Cream: Note: Jam/sugar thermometer not essential for making the ice cream but handy if you happen to own one.
Whip the double cream until it turns thick and creamy – don’t over whip – set aside in refrigerator.
Put sugar and cold water into a thick bottomed pan. Place on hob on a low heat. Do not stir, let the sugar slowly melt to a syrup. While the sugar melts go to next step.
Add the five egg yolks, lemon juice and vanilla extract to a heat proof mixing bowl.
Place mixing bowl with egg yolks and lemon and vanilla over a pan of simmering hot water and whisk for 5 minutes with a electric whisk. Take care not to scramble the eggs. The mixture should turn a pale cream colour and thicken to ribbon stage. Remove from the heat and whisk for two more minutes – set aside.
Check your sugar. If you have a sugar/jam thermometer place in the pan with melted sugar and bring heat up to 230°f/110°c. If you don’t have a sugar thermometer turn up the heat to medium and cook the sugar syrup for 2 minutes – don’t let the sugar syrup colour. The syrup should be clear and starting to produce surface bubbles as it simmers.
When sugar syrup is ready let it cool for two minutes then whisk sugar syrup into your egg yolk mixture. Whisk for 5 minutes until the mixture thickens.
Add your whipped double cream to the egg yolk and syrup mixture, and using a balloon whisk, thoroughly fold the mixture together.
Take your previously made honeycomb and crush into small peices. Fold crushed honeycomb into the cream mixture.
Pop the mixture into an airtight container and freeze for 12 hours.
Pat yourself on the back and have a cup of tea.
Three – Chocolate Genoise Sponge:
Grease and line a 20cm x 25cm baking tin with greaseproof paper.
Set oven to gas mark 6 or 400°f/200°c
Sieve the flour and cocoa powder together into a bowl – set aside.
In a small dish mix together the melted butter and vanilla – set aside.
Crack the eggs into a heat proof bowl, add the sugar, and whisk over a pan of simmering hot water, with a electric whisk, for 5 minutes.
When the egg and sugar mixture has thickened and increased in volume, to ribbon stage, remove from the heat.
Using a balloon whisk, gently fold half of your sieved flour and cocoa powder, and half of your melted butter mix into the egg mixture.
Fold the remaining flour, cocoa and melted butter into the egg mixture.
Pour sponge mix into prepared cake tin.
Bake at gas mark 6 or 400°f/200°c for 20-30 minutes on middle shelf.
When the sponge has cooled wrap in cling film and store in the fridge.
To make the sponge squares:
Cut as many squares of sponge that you will need – approximately three to five 2cm squares per person will be enough. Freeze any sponge that you don’t use.
Place your sponge squares on greaseproof paper and pour a teaspoon of raspberry liqueur/brandy over each one. Set aside.
Gently heat your apricot jam/marmalade and water until jam is melted.
Brush your sponge squares, on all sides, with the melted jam.
Roll your sponge squares in grated chocolate. Set aside in refrigerator until ready to use.
Four – Brandy Snaps:
Preheat oven to gas mark 4 or 350°f/175°c
Lightly grease, with oil, two upturned ramekin dishes.
Add Butter, sugar and syrup to a pan. Place on a low heat and stir until sugar grains have melted. Remove from the heat.
Add the brandy and lemon juice to the sugar mixture and stir.
Add the sieved flour and ground ginger.
Heat your greased baking tray in the oven for 3 minutes.
Once tray is heated, remove from the oven, and place two, separate, heaped dessert spoons of the brandy snap mixture on the tray. The mixture spreads as it cooks so place each spoonful far enough apart so that they don’t run into each other.
Place tray in oven to cook the brandy snaps – approx 15 mins’.
When the mixture has spread and turned to a golden brown, remove from the oven.
Leave the brandy snaps to cool for 30 seconds before attempting to lift them from the tray.
Using a palette knife, or wide metal scraper, carefully slide under the brandy snap. Lift brandy snap off the tray and drape over an upturned ramekin dish – mold the brandy snap over the ramekin to create the basket shape.
Once cooled and set remove the brandy from ramekin and store in an airtight container.
Tip: Loosen around the edges of the brandy snap first before sliding palette knife all the way under. Tip: If the brandy snap becomes crisp before you have had the chance to mold it over the ramekin – place brandy snap back on the tray and put back in the oven for a minute to soften. Tip: Use two trays and cook four brandy snaps at a time.
Five – Chocolate Sauce:
Break the chocolate into small pieces and place all the ingredients into a small pan.
Heat over a gentle heat until all the chocolate has melted into the milk and cream.
Simmer and lightly hand whisk until smooth. ( Don’t boil.)
Serve hot or cold.
When left to cool the chocolate sauce can be stored in the refrigerator in a covered receptacle.
Six – Raspberries and Lemon Icing:
Place 3-5 raspberries per person on greaseproof paper.
Place sugar and lemon juice into a pan.
Heat on a low heat while stirring.
The sugar will go opaque and start to crystalise. Add a touch of water if sugar hardens.
Spoon a small blobs of the sugar mixture on each of the raspberries. The sugar icing should be thick enough not to run off the raspberry and will set to a hard crust on the outside.
With all your prep done it’s time to plate up, serve and enjoy.