Tag Archive for cakes

Happy New Year 2014, my latest recipes to be healthy and to be naughty!

 Mushroom soup to be good?

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Photo: Sandrine Aim

Serves: 6 Preparation: 30 minutes Cooking time: 15 minutes in a pressure cooker, 45 in a pan

INGREDIENTS

350g mushrooms (cup, chestnuts or forestiere) 4 medium-sized potatoes 1 onion 1.5 litre vegetable stock Olive oil To serve: 150g chestnut mushrooms diced into small pieces A dash of single cream, crème fraîche or pareve cream 15g flat parsley, finely chopped

METHOD

Peel the potatoes and quarter them.

Wash the 350g of mushrooms and cut them in half.

Slice the onion and put it in a pressure cooker or a large saucepan with 4-6 tablespoons of olive oil and sauté until it is golden brown.

Add the vegetable stock, turn heat up and bring to the boil.

Add the halved mushrooms and potatoes and cook in a pressure cooker for 10-15 minutes or at medium temperature for 30 minutes in a traditional saucepan on a hob.

Use a slotted spoon to transfer the vegetables and some of the stock to a blender.

The soup should be a velvety texture — not too thick, not too liquid. Add the stock gradually so as not to thin it too much.

To serve: dice the remaining 150g of mushrooms and sprinkle them over the soup with the parsley and a bit of cream.

Or Mont Blanc, to be naughty?

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Photo: Sandrine Aim

Mont Blanc is an indulgent dessert that reminds me of childhood trips with my sisters to see the extravagant windows at Galeries Lafayette over the festive season. Afterwards we would always stop at a patisserie for a Mont Blanc each. Those cakes were five times the size of the mini versions here, which makes me slightly less guilty.

Serves 6
Preparation: 45 minutes
Cooking: 120 minutes

INGREDIENTS
For the meringues:
3 white medium sized eggs
175g caster sugar
For the topping:
250g sweetened chestnut purée
300ml double cream
One vanilla pod
Coloured sprinkles for decoration
3 large disposable piping bags

METHOD

Preheat your oven to 100°C.

For the meringues: beat the egg whites until very stiff and gradually add the sugar, beating again until stiff.

Lay baking parchment on an oven tray and use a piping bag to pipe 3cm round mini meringues.

Cook the meringues for two hours. They are done when dried out and easily peeled from the baking parchment.
Leave to cool on a wire rack.

Meanwhile, slit your vanilla pod in half lengthwise and scrape off the seeds.

Put the cream in a deep bowl with the vanilla seeds.

Beat the cream until it holds its shape but is not too firm. It should be like Greek yoghurt in texture — fluffy and light — not too stiff like butter.

Put the cream in a large piping bag — with a medium cut at the end — and refrigerate until needed. Put the chestnut purée in the last piping bag — with a small cut at the end — and also refrigerate until ready to assemble the meringues.

When the mini meringues are fully cooled and just before serving, pipe cream all over each meringue and then pipe chestnut cream in lines over the top of each one leaving space between so you can see the cream below.

Sprinkle with the decorations and serve immediately or soon after assembling so the meringue stays crunchy.

Happy Chanukah, Farka Cake, Tunisian Traditions and Festival of the Girls, JC recipe

 FARKA, this week JC recipe, Happy Chanukha!

 
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On the 6th day of Chanukah in the Tunisian traditions we celebrate a festival called Rosh Hodesh El Bneit, or Fete des Filles, festival of the girls. The girls received presents from their family,… the fiancées received gifts of all kind from their fiancés. The girls are the centre of attention for the day. We also serve the Farka is the Tunisan recipe is a sweet cake made of couscous and dates, walnuts and raisins,For a 22/25cm square or round dish, for 8/10 people

Preparation: 30 minutes
Cooking time: 60 minutes
Cooling time before eating: one night

500g of fine couscous
500g of medjoul dates
100g of ground walnuts
50g of walnuts
100g of caster sugar
100ml of sunflower or vegetable oil
The juice of two oranges
Orange peels of one orange
150 of mixed dried cranberries and raisins
A bit of almond extract

• Boil some water in a large sauce pan with a sieve that you can put on top.
• In a bowl, wash the couscous. Let it drain on a sieve.
• Reserve some of the whole walnuts, dried cranberries and raisins for the decoration.
• Put in back in the bowl and add the sugar and the sunflower oil, the ground walnuts and the rest of the mixed cranberries and raisins.
• Cut the dates in small pieces and add them to the couscous.
• Mix all the ingredients in the bowl if possible by hand or with a large fork in order to blend them all together and almost puree the dates in the couscous.
• Put the preparation on the sieve and cover it with the lid. Steam the couscous at high gas mark with the lid on the sieve for approximately 30-45 minutes, stirring regularly to make sure all the ingredients blend together and steamed.
• Let it cool down and add the orange juice, a few drops of almonds extract and the orange peels. Mix well and put in a nice square 25cm dish.
• Decorate with walnuts, dried cranberries and raisins.
• Keep in the fridge overnight and serve the cake on the 6th day of Chanukah.

Jewish Chronicle Recipes, cakes cakes cakes!!!

cakes

Jewish chronicle charlotte and bake off
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JC summer recipe 2013, cakes

June 27th, 2013 and June  6th 2013

 White chocolate and red fruits charlotte

 Creamy and light dessert with summer berries, a sweet and sharp combination,  Make the day before 

200g of white chocolate

300ml of double cream

3 egg whites from 3 large eggs 

150g of raspberries

150g of blueberries

150g of blackberries

3 or 4 strawberries

250g of sponge fingers biscuits

50ml of milk

One vanilla pod 

One Charlotte or large jelly dish

  •  Prepare your charlotte dish by lining a small round piece of baking paper at the bottom of the dish
  • Warm the milk in a saucepan with the vanilla pod cut in half in the length
  • Break up150g of the chocolate in small pieces and melt it in a small bowl over boiling water (bain-marie), or in the microwave for one minute, stir, and an additional minute if it is not completely melted; do not melt it for two minutes in one go as the chocolate might burn in the microwave
  • Whip the double cream until it is fluffy and not to firm
  • Whisk the egg whites until firm
  • Mix the chocolate with the cream and the egg whites with a wooden spoon to make sure you keep the fluffy and light texture of the eggs
  • Keep aside 50g of each fruits, and the strawberries to decorate the Charlotte when it will be out of the dish the following day
  • Start creating the Charlotte; add some chocolate mousse at the bottom of the dish
  • Dip enough sponge finger biscuits in the vanilla milk to put all around the dish, the sugary side outside to be visible when you will get the Charlotte out the dish
  • You then need to alternate layers of red fruits, white chocolate mousse, biscuits, finishing with the cream at the bottom; you need to use all the ingredients
  • Leave overnight in the fridge
  • To get the cake out of the dish, put some hot water at the bottom of your sink
  • Leave the cake at the bottom of the sink for two minutes
  • Put a serving plate on top of the Charlotte cake and turn over the dish; the cake should come off of the Charlotte dish and stay beautifully straight
  • Do not forget the remove the baking paper disk on top of the cake
  • Decorate the Charlotte with the extra fruits and make some white chocolate pieces using a potato peeler and the 50g extra white chocolate
  • French Fruits cake (on show)

 

220g of self raising flour
100 g of crystallised fruits
50g sultanas
125 g caster sugar

125 g margarine or butter
3 eggs
10 cl of old Rum

Cut the crystallised fruits in cubes. Warm the Rum and add the sultanas to it. Leave it to soak for 30 minutes. Then, drain the sultanas and add 10g of flour on them, making sure you do not mix the flour to them, you must still see the white of the flour. Add 10g of flour on the crystallised fruits without taking of the flour.

Separate the white from the yolk of the eggs. Mix the yolks with the sugar. Melt the margarine and pour it on the preparation. Add 200g of flour. With an electric whisker, beat the white until firm. Add them to the sugar/flour/egg mixture. Add the fruits. Put some melted margarine in a rectangular 25cm baking tray, put 10g of flour all over the tray, and remove the excess by putting it upside down. Put the mixture and bake at 180C (th 6) for 45 minutes approximately. Leave it to cool down before you remove from the tray.

 

Apple and Chesnut tart, Jewish Chronicle recipe

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Thin apple, cinnamon, and chestnut cream tart
For the pastry
250g of plain flour
125g of butter
10cl of cold milk
75g of caster sugar
Cinnamon

For the filling
1kg of apples (I prefer sweet ones, jazz or
200g of chestnut cream
6/8 cooked chestnuts roughly chopped
Cinnamon

METHOD
For the pastry
• Sift the flour into a large bowl. Add the sugar, half a tsp of cinnamon and the butter that you have cut into small cubes. Work the dough. Add the liquid slowly and carry on working the dough until it has a consistency that is not too wet and not too dry.
• Let the dough rest in the fridge for one hour minimum.
• Turn the oven on at 180C. Roll the dough into a 25cm pie dish covered with baking parchment. Prick it with a fork.

For the filling
• Add the chestnut cream on top of the tart, and a light shake of cinnamon
• Peel the apples, cut them in four and core them.
• Slice them thinly
• Add them on top into the chestnut cream forming a pattern
• Cook the tart for 35 minutes until the apples become golden brown.
• Before serving add the chopped chestnuts on top of the tart and decorate with icing sugar and cinnamon
• Enjoy warm with some vanilla ice cream.

 

Prettiest Purim with Fabienne and the Jewish Chronicle

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Fabienne Viner-Luzzato’s Tunisian petits fours made on Purim and festive days

Yoyo – Tunisan doughnuts
For 12 yoyos
1 egg
3 TBS of sunflower oil
25g of caster sugar
1 tea spoon of vanilla sugar
+/- 150g of self raising flour
150g of liquid honey for the coating

Method
• In a bowl, add the sugars and the egg.
• Beat well and add the oil.
• Add the flour little by little mixing with your hands if possible. The dough must be soft but not sticky.
• Flatten the dough with a rolling pin; it should be 1cm thick.
• With a small round cutter form some circles and make a small hole in the middle.
• Deep fry the yoyos and put them on kitchen towel to absorb the oil.
• Warm the honey in a pan and dip the yoyos in it.
• Eat warm or at room temperature.

Cornes de gazelle, gazelle horns, biscuits filled with marzipan
For 40 cakes
Pastry
1 egg
75ml of white wine plus a few drops
50g of catser sugar
Half a teaspoon of baking powder
25ml of vegetable oil
Approximately 300g of plain flour
Icing sugar to dust the biscuits

Method for the pastry
• Mix all the ingredients together in a bowl except the flour.
• Beat well, progressively add the flour, and knead the dough until you obtain a non-sticky smooth dough.

Marzipan
300g of ground almonds
150g of icing sugar
A few drops of almond extract
2 egg whites (you can use pasteurised egg whites for safety)

Method for the marzipan
• Put all the ingredients in a large bowl and mix well to obtain a smooth dough.

Method to make the gazelle horns
• Prepare 30 small cylinder shapes of marzipan.
• Roll the dough of the pastry very finely onto a floured surface
• Using a small glass or a round cutter of 5cm diameter, form some circles.
• Put a cylinder of marzipan in the middle of the circle of dough.
• Recover the marzipan with the other half of the dough and stick the two ends together with a bit of wine, to form a little horn shape or croissant shape biscuit.
• Remove the excess of the dough with a pastry crimper
• Lay a baking tray with some baking parchment.
• Cook in the oven at 160C for 10 minutes
• Let them cool down and dip them in icing sugar before serving

Dried prunes and dried dates with almond marzipan and pistachio marzipan
12 medjoul dates halved and pitted
12 dried prunes halved and pitted

Marzipan
300g of ground almonds or 300g of ground pistachio
150g of icing sugar
A few drops of almond extract
2 egg whites (you can use pasteurised egg whites for safety)

Method
• Prepare some small cylinders of marzipan and add some in the middle on the dried fruit.
• Roll with your hands to form nicely shaped boats.
• To colour your marzipan, you can either use food colouring or natural food colouring. I used beetroot powder in the recipe to make a pink marzipan.

 

Latest jewish Chronicle recipes, some vegetables to be good, and a cake to be naughty!

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Braised vegetables in rainbow colours

Serves 6-8

Ingredients

  • 1.5 l of chicken or vegetable stock
  • 2 courgettes
  • 4 fresh beetroot
  • 2 carrots
  • 2 turnips
  • 2 parsnips
  • 2 red large onions
  • Pepper
  • Salt
  • Olive oil

Method

  • Pour the stock into large pan large enough to hold all the vegetables.
  • Preheat your oven to 160C.
  • Peel the carrots and cut off the ends; peel the beetroots and the turnips.
  • Cut both ends of the courgettes, leaving the skin on and peel the onion, leaving it whole.
  • Bring the stock to a boil, add the vegetables and then precook them at medium heat for 15 minutes.
  • Drain the vegetables but keep the stock.
  • Put your vegetables on a large roasting tin and brush them with olive oil on both sides.
  • Roast the vegetables for approximately 90 minutes at 160C adding some vegetable/chicken stock over it every 20 minutes, until they become tender.
  • Remove them from the oven and transfer them to a serving plate or platter.
  • Add, salt and black pepper on top, and halve the vegetables before serving

 

Pumpkin cake with lemon cream cheese frosting

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photo Ryan Bartley

Serves 8

Ingredients

• 200g plain flour
• 2 ½ tsp baking powder
• ½ teaspoon bicarbonate of soda
• 2 tsp ground cinnamon
• 5 eggs
• 2 tsp vanilla extract
• 200g brown Muscovado sugar
• 100g granulated sugar
• 300ml sunflower oil
• 125g walnuts; 65g grounded and 60g whole
• 80g raisins
• 500g pumpkin, grated

For the cream cheese frosting

• 300g of cream cheese kept at room temperature
• 1 lemon, zest and juice
• 175g icing sugar
• Orange food colouring (optional)

METHOD

• Grease and line a 25cm spring form cake tin
• Sift together the flour, baking powder, bicarbonate of soda and cinnamon
• Whisk the eggs and combine them with the vanilla, sugars and oil in a large bowl
• Fold in the flour mixture
• Fold in the ground walnuts, the raisins, and the grated pumpkin
• Bake for 45 minutes at 180C (fan oven)
• For the frosting, beat the cream cheese, lemon juice and zest with the icing sugar and a bit of orange food colouring if using.
• When the cake is cool, top with the frosting and decorate with a few whole walnuts

 

Pineapple Upside Down Cake

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Ingredients

  • 250g self raising flour
  • 3 large eggs
  • 100g caster sugar for the cake
  • 175g of sugar for the caramel
  • 25g of margarine for the caramel
  • Half a vanilla pod (extract the grains)
  • 12 to 15 slices of tinned pineapple
  • 100g of margarine (I use ADIET that has a nicer taste than Tomor)
  • 20cl of pineapple juice (the juice of the tin)
  • 1 small glass (or a bit more than 1/8 litre) of rum

 Method

  • Preheat your oven 190C (fan 180C). Use preferably a non stick tin of 20/24cm. If not, grease a tin.
  • Lay the slices of pineapple in a nice round flower pattern at the bottom of the tin and on the sides, standing. 
  • Prepare the caramel. In a large pan put the 175g of sugar and the 25g of margarine. Stir all the time and cook the sugar until it becomes a nice golden brown colour. Do not let it burn!
  • Pour the caramel all over the pineapple slices.
  • In a bowl, mix the flour, the sugar and the 100g of melted margarine. Add the vanilla, eggs and mix well to make any lumps disappear. Add the pineapple juice. Mix again. 
  • Put the dough on top of the pineapple.
  • Put in the oven at 180C (fan oven) for 40 minutes approximately.
  • Turn out the cake on a serving plate when it is still hot to allow the caramel to unstick the tin.
  • Pour the rum all over the cake and serve when it is cooled down or cold.

Caramelised Pear Flan

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Ingredients

  • 6 large eggs
  • 4 table spoons of self raising flour
  • 2 table spoons of caster sugar
  • The grains of a fresh vanilla pod
  • 4 tables spoons of sunflower oil
  • 5 large ripe pears peeled and cut in 8
  • Lay the pears flat at the bottom of a baking tin.
  • In a bowl, beat the eggs, add the sugar, the vanilla, the oil, the flour and beat very well to avoid any lumps.
  • Pour the mixture over the pears.
  • Sprinkle 5 table spoons of caster sugar all over the cake.
  • Cook in a fan oven at 180C, for at least 45-50 minutes until it gets golden brown on top. The sugar will caramelize on top of the cake.

 

Pop cakes, step by step method

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Ingredients  for a homemade cake, “quatre quart” in French, that comes from Brittany

  • 4 large eggs
  • 250g of self raising flour
  • 200g of caster sugar
  • A sprinkle of vanilla sugar
  • 250g of butter

Warm a fan oven at 180C (th. 6). Beat the eggs with the sugars. Put the flour in a bowl and make a hole in the centre. Slowly put the eggs and sugar mixture into the flour, mixing slowly at first and then more quickly. Put then the melted butter and mix again slowly. 

Cook in a cake mould for 45 minutes. To check if it is cooked, put a knife in the middle of the cake and the top of a knife has to come out dry when it is cooked.

Step 1, form your little balls

When the cake is cold, cut it in pieces with your hands and make some crumbs with a food processor. Put the crumbs in a bowl and using your hands mix with the chosen blinding agent that you integrate gradually to obtain a good consistency paste, not too hard, not too soft. You can divide the paste into two balls and put some cocoa powder in one of them, or into more balls and put some different colours of food colouring.

Divide your paste into balls. Put your balls on a plate and put them 15 minutes in the freezer to harden them.

Step 2, prepare the frosting with candy melt and frost

Prepare different bowls and put a different colour of candy melt in each one. You can use your microwave to melt it but slowly to avoid it to burn. Stir well. The candy melt becomes hard very quickly so think of a design and melt the colour you want to use first. You can melt the candy melt several times in the microwave, so don’t panic.

Dip the end of a lollipop stick in the candy melt. Then, put the ball into the stick and put it into the candy melt until covered. Try to be quick and gentle. Be careful of not to leave the ball in the candy melt for too long because the ball will become softer and can break and fall into the bowl.

Step 3, decorate your pop cakes

If you want to decorate your pop cakes with sparkles or other decorations, do it immediately when the candy melt is still wet or nothing will stay on. If you want to draw a smile or make a marble effect, wait until they dry. Put your pop cakes on a block of florist oasis (the polystyrene block is harder so it is more difficult to prick your lollipop stick). Put them in the fridge to set.

You can form different shapes with the cake and not only balls, like rockets.

Tunisian Rosh Hashana Biscuits

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Doigts/Fingers

  • 2 eggs
  • Approximately +/- 500g of self raising flour
  • 2 Tsp of vanilla sugar
  • 150g of caster sugar
  • 1/8 litre of vegetable or sunflower oil
  • Using a fork, mix in a bowl the eggs, the sugar, the oil, the vanilla sugar. Then, start adding the flour slowly, mix with your hands to start to form a ball. Mix the flour very well, avoiding to leave any lumps of flour.

The consistency of the dough needs to become a bit hard, or easy to touch without sticking to your hands. Lay a baking parchment in an oven tray. If you want to obtain a softer consistency of biscuits, add less flour. Separate the dough into some small balls and form some finger biscuits. Bake them at 180C (6/7) in a fan oven for approximately 10 minutes until they become beige/golden brown. 

Boulou

  • 4 eggs
  • 300g caster sugar
  • 4 Tsp of vanilla sugar
  • ¼ litre of vegetable or sunflower oil
  • Approximately +/ –  1kg of self raising flour
  • Same process than for the biscuits, but the dough needs to be softer than for the finger biscuits. 
  • Separate your dough into four balls to make different flavoured cakes. In one ball, add, pieces of dark chocolate, in another one add some raisins, in an another one add some flakes almonds, in the last one add some anise seeds. Take ach ball and form a rectangle that you will bake as it is. Bake them at 180C (6/7) in a fan oven for approximately 15/20 minutes until they become beige/golden brown.