Chocolate Caramel Tart

Chocolate Pastry 
320g plain flour
60g cocoa
160g caster sugar
Pinch salt
160g cold butter, diced
2 eggs


Caramel Filling
395 gm can Condensed milk
50 gm butter
2 tbsp golden syrup


Chocolate Filling

1 cup heavy cream

150 gms bittersweet chocolate, chopped

A pinch fine sea salt 


Instructions:

1. Preheat oven to 180°C. 
2. Place the flour, cocoa, sugar, salt and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the eggs and process until dough just starts to come together. 
3. Turn on to a lightly floured surface and gently knead until just smooth. Shape into a disc and cover with plastic wrap, then place in the fridge for 30 minutes to rest. 
4. Roll out the pastry to about 3mm thick. Line a shallow tart tin with a removable base with the pastry and trim any excess. Place in the fridge for 15 minutes to rest. 
5. Line pastry with baking paper and fill with rice. Bake for 10 minutes. Remove paper and rice and bake for a further 5-10 minutes or until firm to touch. 
6. Once the pastry is cooked set it aside on a wire rack to cool. Once cool, turn out of the tart tin.
7. For the caramel : While the pastry is cooking, put the condensed milk, butter and golden syrup into a heavy bottomed saucepan and stir over low heat till the mixture thickens and becomes a lovely golden colour. Remove from heat and let it cool for a while.
8. When the caramel is still warm (still has a slightly pourable consistency) spread it in the tart shell. Let it fill about half the tart shell.
9. For the Chocolate filling: Heat the cream over medium heat till it boils. 
10. Pour the cream over the  chocolate pieces in a bowl and let it rest for a couple of minutes. Mix the chocolate and cream together with a pinch of salt to make a smooth mixture.
11. Pour the chocolate mixture over the cooled caramel in the tart shell. Spread to cover the caramel. 
12. Set the tart aside for about 2 hours to set. 
13. When it is firm, cut into wedges and serve with some crème fraíche.

Enjoy!

Pizza

Ingredients:

1 Basic Bread recipe
I reduced the quantities for the basic bread recipe and used 400 gm flour to 3 tsps of dried active yeast and about 300 ml water to make two large pizzas. After all, 1 Basic bread recipe will make about 4 pizzas!

Toppings of your choice: cheese, olives, mushroom, sausages, bacon, basil etc.

For a Pizza Base, at Step 10 of the basic bread recipe, divide the dough into 4 pieces and roll it out into an irregular round shape 0.5 cm/1/4 inch thick.

Spread your toppings on the base and place it on a pizza stone or baking tray in the oven at the hottest possible temperature for 5-7 mins until the toppings have melted and the base is slightly golden.

Enjoy!

Basic Bread Recipe

Ingredients:

30 g fresh yeast or 21 gms dry yeast (i.e. 3 7 gm sachets or about 7 tsps)
30 gms honey (or sugar)
625 ml just over tepid water
1 kg strong bread flour (I use all purpose flour)
30 gms salt
Some extra flour for dusting

Method:

1. Dissolve the yeast and honey/sugar in half the water
2. On a clean surface or in a large bowl, mix the flour and salt. Make a well in the middle and pour in the yeast mixture.
3. Using your fingers, making circular movements, slowly bring in some flour till the yeast mixture is absorbed.
4. Pour the remaining water into the well and slowly incorporate all the flour to make a moist dough. (Some flour may need more water while others less so adjust the quantities accordingly).
5. Knead the dough well to activate the gluten and develop the structure of the dough. Use the extra flour on you hands to stop the dough from sticking.
6. Lightly flour the dough, shape it into a round and place on a baking tray.
7. Deeply score the top of the dough with a knife so that it can relax and prove with ease.
8. Leave it for about an hour or so in a warm draught free place till it doubles in size. (I usually pop it in the oven of the microwave- both switched off of course! Cover it with cling film to speed things up a bit.)
9.  When the dough has doubled in size, knock the air out by punching it and kneading it again for about a minute.
10. Now you can shape it into whatever shape you like - round, flat, stuffed... - and leave it to prove again. This second proving stage is important to give the bread its lovely soft texture.
11. Once it has doubled in size, you can bake your loaf. Be careful not to knock the air out when putting it in the oven, Be gentle while closing the door etc. 
12. Put the loaf into a pre-heated oven (depending on the recipe variations you are following - for the plain loaf, I baked it at 200 for 25-30 mins) 
13. You can tell its cooked by knocking the bottom. If it does not sound hollow pop it back in the oven.
14. Once done, place on a rack to cool... cut slices or chunks.
    
    Enjoy!  

Fudgey Chocolate Brownies

Ingredients
1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2 cup flour
1/4 teaspoon salt

Add ons:

1-2 cup chocolate chips (semisweet, white, butterscotch, peanut butter) or raisins or chopped maraschino cherry or chopped nuts or M&M' or Reese's pieces or miniature marshmallow

Directions

1. Preheat oven to 180°C.
2. Grease an 8 inch square pan or line with foil.
3. In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.
4. Add sugar and mix well.
5. Add eggs one at a time and stir until well combined.
6. Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).
7. Fold in any of the add-ons you want,
8. Spread in pan and bake for approximately 25 minutes.
9. DO NOT OVER-BAKE -- your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean.
10. Cool completely before cutting into squares.
11. For vegetarian omit the marshmallows.
12. For double recipe, bake in 9x12 pan and add 5 minutes to baking time. For a double batch you could reduce the sugar to 11/2 cups and the cocoa to 3/4 cup so it isn't too sweet or too bitter. 
13. Serve with whipped cream or ice cream  or just have it on its own! 

Enjoy!

Recipe adapted from Karen's Brownie recipe on recipezaar.com

Beef Steak

This is what I do...

2 beef steaks
1 tsp dried herbs (I use what ever variety I have - mixed herbs usually)
1 tsp salt
some pepper to taste
1 small onion chopped
1/2 cup sliced mushroom
1/2 cup red wine
1/2 cup stock
1 small knob of butter
2 tbsps oil

Sprinkle salt, herbs and pepper along with 1 tbsp oil on the steaks. Rub in and set aside.
Heat oil in a skillet and place the steaks in it. it should sizzle when you put the steak in.
Cook steak on each side for 3-4 mins till it is browned.
Put the steaks on a plate that is oven proof and place in a very hot oven on the grill setting.
Put the onions into the skillet and fry till slightly brown.
Add the mushrooms and stir.
Add the wine and stir to deglaze the pan (i.e.lift all the meat that's stuck to the skillet)
Take the steaks out of the oven and let them rest.
When the wine is reducing, add the stock and then put in the butter.  Just swirl the butter around . You don't need to stir it in. Take it off the heat.
Place the steaks on a serving plate and pour some of the gravy on it. Serve with boiled vegetables, salad or mash.

Enjoy!

Zopf - Swiss white bread

This is a beautiful white bread that is traditionally made for Sunday breakfast/brunch. I got the recipe from a friends and it is so easy to make and delicious I thought I must share it right away! Thanks Maria for this recipe!

500g white flour 
60 g butter 
7g dry yeast (approx. 2 1/4 tsps ) 
300 ml milk (hand warm) 
1 teaspoons salt 
1 teaspoons sugar 
1 egg yolks  

1.Combine flour, salt and sugar.  
2.Add butter and crumble into the flour evenly till it resembles breadcrumbs  
3.Dissolve the yeast in the hand-warm milk stand for about 5 mins or until creamy and foamy Pour into the flour and mixing it all together  
4.Knead the dough forcefully so as to activate the gluten  
5.Once well kneaded, set aside with a lid on the bowl and let it rise to double its size (takes a little over an hour I would say)  
6.Once risen, divide the dough into 3 equal bits and roll each piece into a long cylinder 7.Braid the pieces together and place on a baking sheet.  
8.Cover with a very light damp cloth (optional) and let rise until doubled in size, about 1/2 hour.  
9.Meanwhile, preheat oven to 425 degrees F (220 degrees C).  
10.In a small bowl, beat the egg yolk with a tiny bit of water.Brush risen loaf with the egg yolk and bake for 35 to 45mins or until golden.  
11.To check if the bread is done, grab it with an oven mitt and tap the underneath with a wooden spoon, if it sounds hollow, it done.  

Enjoy with a spread of your choice or dunk it in a stew. I ate mine with some lemon curd 
spread on it and later with the beef stew and it was divine!

Hearty Beef Stew

This is a lovely stew and a meal in itself. Use whatever meat you want or even omit the meat and make it a vegetable stew. Just start with frying the onions.


Serves 2 -3 people
200 gms beef cut into cubes (1 use one steak and cut it up)
1 medium onion finely chopped
1 carrot chopped
1 bell pepper chopped
6-7 mushrooms sliced (I use white button)
1 cup peas
2 medium or 1 large potato cubed
1 tsp garlic paste or 2-3 cloves garlic chopped fined
1-1 1/2 cups beef stock
1 sprig rosemary leaves stripped and chopped
a handful of parsely chopped
3/4 cups cream
1 tsp cornflour
Salt and pepper to taste
2 tbsps oil (i use olive but you can use any cooking oil)


1. Heat oil in a pan. Dry the beef and brown it. (the beef must be dry or it won't brown properly). Take the browned beef out and keep aside.
2. Tip in the onions and fry till it becomes translucent. Add the garlic and cook for 1 minute. Add rosemary and stir.
3. Add the carrots and potato and fry for a 2-3 mins. Add mushroom and bell pepper and stir. Cook for another 3 mins  on medium heat.
4. Add beef and mix. Then add stock  (enough to cover the meat and veg) and cover pan. Let it simmer for about 10 mins. Check after about 7 mins to make sure it is not catching at the bottom of the pan.
5. Add peas, check if the meat is cooked by piercing through with a fork. If it pierces easily it is cooked.
6. Dissolve cornflour in a little water/stock and pour into the pan. Mix well.
7. Add the cream and mix. Add salt and pepper to taste. Let the stew come to a gentle boil. Add the chopped parsley reserving some to garnish.
8. If the liquid seems to be too thick, add a bit more stock and boil.
9. Serve hot with bread or rice and garnished with the remaining parsley.


I had it with Zopf and it was divine!

Shortcrust Pastry

Sweet Pastry:
1/2 cup cold butter
2 tbsp sugar
1 egg
1 tbsp cold water
1/2 tsp salt
1 1/4 cups unbleached all-purpose flour

1. Combine butter and sugar in the bowl of a food processor and process for 2 mins until smooth, stopping occasionally and wiping down the sides with a rubber spatula if necessary.
2. Stop the processor, add the egg, water and salt and process for another 2 mins, until smooth and uniform in texture.
3. Stop the processor and add the flour. process for 1 min until a neat ball is formed. Remove the dough and wrap in plastic wrap. it is rest in the refrigerator for at least 1 hour before using.


Note: this dough can be frozen for up to 2 months. Defrost at room temperature before using.



For a Savoury Pastry, follow the same recipe leaving out the sugar and adding 1 tsp salt instead of 1/2 tsp.. 

Chocolate Éclairs

1 recipe choux pastry
1 egg beaten
3 cups whipped cream
145 gms dark chocolate cut into pieces
1 tbsp double cream
1 tbsp butter, room temp.

1. Preheat the oven to 375 F or 190 C.

2. Put the chilled choux pastry into a piping bag with a 1/3-inch round tip. Pipe four inch strips onto a baking tray covered with baking paper. Leave 1/2 inch between each strip. (My trick to stop the pastry when I've got it long enough is to dip a paring knife in water and cut it close to the tip of the piping bag).


3. Brush the strips with beaten egg and bake for 25 mins or until golden. Remove from oven and let it cool on wire rack. Cut small slits in the base of the éclair to help it cool and stop it from becoming soggy.


4. In a bowl mix whip the cream with some icing sugar to sweeten it. Then put it into a piping bag with round tip.


5. Holding the éclair in you hand with the flat side facing up, stick the tip of the piping bag in close to the bottom edge of the éclair and fill till the éclair seems heavier.


6. Once the éclairs are filled, melt chocolate (on a double boiler or in the microwave). Remove from heat and add butter and cream and mix well.


7. Lightly dip the top of the éclairs in the chocolate mixture and place on a try lined with baking paper. Put in the fridge to chill for 30 mins. Can be stored in the fridge for up to 2 days.

You can also fill the éclairs with pastry cream or even a chocolate mixture which is made of 3 cups pastry cream, 1/4 cup heavy cream and about 86 gms of dark chocolate. Heat the cream, pour it over the chocolate to melt. Mix and cool to room temperature. Add the pastry cream and mix till smooth. Transfer to piping bag and pipe into éclair shells.

Choux Pastry

Choux paste is quite simple to make, but looks rather fancy! its used to make profiteroles and éclair shells.


Makes 36-40 small and 10-12 large shells 


1/2 cup water
1/2 cup milk (not non-fat)
1/2 cup butter
1 tbsp sugar
1/2 tsp salt
1 cup unbleached all purpose flour
4 eggs

1. Combine the water, milk, butter, sugar, and salt in a small saucepan and bring to boil over medium heat.
2. Stir in the flour and cook over low heat, stirring constantly, until the mixture forms a ball.
3. Transfer the hot dough to the bowl of an electric mixer and beat on low speed for 3 mins to cool slightly.
4. Add eggs one at a time, beating well after every addition to blend.
5. Cover the bowl with plastic wrap and chill for at least 30 mins. before using. Store covered for up to 24 hrs .
6. Place the paste in a piping bag or if you don't have one, simply spoon the paste onto a baking sheet. Bake at 190 degrees C for 10 - 15 mins.
7. Once the shells are golden and crisp, take them out of the oven, pierce the small shells and slit the large ones. Place them back in the turned off oven with the door ajar for 10 mins,  then cool them on a wire  rack. This ensures that the pastry remains crisp.


Pastry shells can be frozen. To use frozen shells, thaw them in a 220 degree oven for 3-4 mins.

Lemon Meringue Pie

This dessert may look and sound complicated but is really quite easy and of course delicious!

For the pastry:  
1/2 cup cold butter 
2 tbsp sugar 
1 egg 
1 tbsp cold water 
1/2 tsp salt 
1 1/4 cups unbleached all-purpose flour 

For the filling:  
45 gms cornflour 
1 tbsp cold water 
juice and zest of 2 large lemons 
300ml boiling water 
90 gms caster sugar 
4 egg yolks lightly beaten  

For the meringue:  
4 medium egg whites 
250 gms caster sugar (I sometimes use only 150 gms because its quite sweet)  

1. Combine butter and sugar in the bowl of a food processor and process for 2 mins until smooth, stopping occasionally and wiping down the sides with a rubber spatula if necessary. 

2. Stop the processor, add the egg, water and salt and process for another 2 mins, until smooth and uniform in texture. 

3. Stop the processor and add the flour. process for 1 min until a neat ball is formed. Remove the dough and wrap in plastic wrap. it is rest in the refrigerator for at least 30 mins before using.  

4. Pre-heat oven to 180 degrees. Roll out pastry and line the tart ring. Prick and place with grease proof paper over the pastry. Fill with baking beans/rice and blind bake for 15 mins.  

5. Remove the beans, brush the pastry with beaten egg yolk and bake again for 3 mins. Take it out of the oven and set aside. 

6. Mix together cornflour, cold water, lemon juice, and zest. Stir in the boiling water until it is smooth and transfer the mix to a pan. Simmer over medium heat until thick - about 3-4 mins. 

7. Beat together the sugar and egg yolks until pale and creamy. While beating, drizzle in lemon mixture until thoroughly combined. Pour into the pastry shell and allow to cool and set. 

8. Preheat the oven to 220 degree. Meanwhile, whisk egg whites until they form stiff peaks. Slowly add in the sugar while whisking until it becomes glossy. Don't whisk too fast or the whites will collapse.  

9. Once all the sugar is incorporated, use a palette knife to spread the meringue over the the lemon mixture. Bake for 15 mins.  

Serve with whipped cream if you like.  

Enjoy!

Recipe adapted from Sophie Conran's book - Pies

The best ever chocolate cake!!

This chocolate cake is a sure fire winner! its moist and rich and absolutely divine! Its the only chocolate cake recipe you'll ever need!

Ingredients:
110ml sunflower oil
150ml Plain Greek-Style yoghurt (any thick yoghurt will do)
100ml milk
1 tsp vanilla essence
1 tsp instant coffee powder
1 cup warm water
2 eggs
2 tsp baking soda
1/2 cup baking cocoa
2 cups plain flour
2 cups castor sugar
Pre-heat the oven to 170°C.
Whisk together oil, yoghurt, milk, vanilla, coffee powder, warm water and eggs until foamy.
In a large bowl sift together baking soda, cocoa and flour and add the sugar.
Add the yoghurt mixture and whisk together until smooth.
Pour into a greased 9-inch cake tin and bake for 35-40 minutes.
Dust with icing sugar or ice with your favourite frosting and serve.
I used chocolate ganache:
400gms dark chocolate chopped
11/2 cups cream
Heat cream in a heavy bottomed pan.
Bring it to a boil and pour it over the chocolate.
Wait for 1 min and then stir slowly with a spatula.
Be careful not to stir any air into the mixture. mix till it looks satiny.
Cool and then spread it on the cake.
Serve with a dollop of greek yoghurt on the side.
Enjoy!


-source: www.cuisine.co.nz

Coffee Walnut Cupcakes

Makes approx 24, keeps 2 days, freezes before icing 2 month.
Ingredients:

1 1/2 cups self-raising flour
1 tsp baking powder
200 g butter softened
1 cup caster sugar
4 eggs
2 tsps vanilla extract
2 tbsps instant coffee granules
1/4 cup boiling water
11/2 cups chopped walnuts
Pre-heat oven to 170 degrees C. Line 2 12 hole muffin trays with cupcake paper/butter the moulds.
Sift together the flour and baking powder and keep aside
In a large mixing bowl, cream the butter for about 2 minutes. add half the sugar and cream for 2 mins, then add the remaining sugar and cream again till light and fluffy.
Add the eggs one at a time and beating after each addition for 1 min or until mixture is light and fluffy
Add vanilla and beat until combined
Add half the flour mixture and beat slowly until combined.
Dissolve the coffee in 1/4 cup water and add this to the mixture, mixing carefully.
Add the remaining flour and mix till combined. do not over beat as this can toughen the mixture.
If using walnuts, fold them into the mixture.
Spoon the mixture into the cupcake moulds and bake for 18-20 minutes or until fine skewer inserted comes out clean.
Remove from trays immediately and then let cakes cool for 30 mins before icing.
Coffee buttercream icing:
200 g butter softened
2 cups icing sugar (recipe asks for 8 but i didn't need 8!!)
1/4 cup milk
2 tbsp coffee granules
1 tbsp hot water
1 tbsp vanilla extract
Cream butter till light and fluffy. Add the icing sugar 1 cup at a time and cream.
Add milk and vanilla and mix till smooth.
Dissolve the coffee in the water and add to icing mixture.
Mix till the mixture is evenly coloured.
If mixture is too dry, add some more milk, and if its too wet, add some more icing sugar.
Ice the cakes and top with silver cachous and icing flowers or any other icing decoration of your choice.
Enjoy!
Note: You can also make a large cake using this recipe. I made one using a bundt tin but you can use any old tin depending on the shape you want.

-source: the crabapple cupcake book - Jennifer Graham