tag:blogger.com,1999:blog-63587604500794262432024-03-26T23:37:47.839-07:00Catalina BakesEnjoy your meal!Catalinahttp://www.blogger.com/profile/09988662143955575133noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-6358760450079426243.post-77646067399187240642012-06-30T09:06:00.000-07:002012-08-16T15:09:10.647-07:00Blackberry Muffins<div class="separator" style="clear: both; text-align: center;">
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Looking at my blog, I can't believe the last post was added more than three months ago! Plus there was an Easter offer in the menu a while ago :D All I can say, is that both April and May were the two most difficult and exhausting months. I was preparing for my university entrance tests in April and for my school leaving exam in May. Fortunately, I passed them both and now I can say that high school is behind me. Finally! :) It was neither easy nor too difficult. Somewhere in the middle I think. Anyway, it's time to start baking again!
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Since everything was quite complicated and intricate, I'd like to begin with something a bit easier. The recipe isn't difficult at all, but it's very basic. I beg children can bake them themselves without any troubles although I don't recommend allowing them to bake the muffins on their own.
Muffins originated in the USA but nowadays they are getting everywhere in the world. Muffin is a type of quick bread which means there is no yeast but lots of baking powder or soda :) That's why their preparation is so quick (unless I'm the one who prepares them as I'm a slowpoke).
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I remember me baking muffins for the first time pretty well. My friend baked them and when I took the first bite I had no idea what it was. Also baking was something absolutely unknown to me at that time (I was 13 years old) therefore I didn't ask her to give me the recipe immediately . However, my desire to eat them again became stronger and my friend showed the top secret box packed with awesomeness produced by Dr. Oetker. The box was filled with magic powder that - with the addition of several wet ingredients - created those utterly delicious muffins :D Thanks to that almighty doctor, beautiful muffins were baking in my house as well. No matter what was written on the box, mine always turned out perfectly baked on the top and awfully black at the bottom. Well, OK, this was my mistake :D Anyway, later on I and my sister were quite bored by this one vanilla muffin kind, so we added some chocolate in the middle, jelly, used frosting on the top, dipped them in chocolate or cocnut and so on. Still it was not a big hit. They kept tasting kind of dry even though my friend's muffins were wet and moist everytime. I knwe exactly what was going on - my box was cursed :D Because of that, we baked less and less til they disappeared completely.
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Since then I have been preparing my own muffins without magic boxes and most of them have been - at least I think so - better :) Although the beginning was not easy at all. I hated baking, it took time and I did everything to make the hard work easier :D Stirring? For God's sake, no! My hand held mixer was there to do that instead of me. No wonder my muffins were quite tough, dry and thick. Now I know there's only one way to perfect muffins.
Stirring, but not over stirring. It's not anything new, but usually using a hand held mixer or something like that is way more comfortable but it definitely doesn't deliver the much wanted result. Using a wooden spoon, all you have to do is to stir the dough a few times so that there are small flour lumps. Don't try to make it an absolutely homogeneous mixture, that hurts your muffins the most. Lumpy, not so smooth, dough is ideal :)
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This dough is very basic, you can adapt it to your own taste and creativity by adding spices, colours, chocolate chips, simly anything you want! I really love blackberry muffins right after blueberry and strawberry ones because I don't have to chop this fruit :D Yes, I'm lazy, I know :D So bake some as well!
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<b>Ingredients:</b><br />
200g (1 2/3 cups) all-purpose flour<br />
1/2 tsp ground black pepper<br />
a pinch of baking soda<br />
2 tsp baking powder<br />
115g (1 cup + 1 tbps) sugar<br />
1/4 tsp salt<br />
1 egg<br />
125ml (1/2 cup) buttermilk<br />
1/2 tsp vanilla extract<br />
60g (1/4 cup) butter, melted<br />
120g (4/5 cup) blackberries<br />
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<b>Directions:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfQ-eb2lK48Ss0-e4bs_mvIWpdC-x3yTlZ8_o0-8p75pRMJhtSBMSL4SNqRtqpHn-Kh6N9udgaGpRM5hmFsKjtRCtvx4s2KNuyCaT9Nj9nIXCoAJYxgkDIBE9DY5l1nCJXMAERLartqtOw/s1600/note.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfQ-eb2lK48Ss0-e4bs_mvIWpdC-x3yTlZ8_o0-8p75pRMJhtSBMSL4SNqRtqpHn-Kh6N9udgaGpRM5hmFsKjtRCtvx4s2KNuyCaT9Nj9nIXCoAJYxgkDIBE9DY5l1nCJXMAERLartqtOw/s200/note.jpg" width="200" /></a>Coat blackberries in two tablespoons of flour. Whisk the leftover flour with pepper, baking soda, baking powder, sugar and salt. In another bowl, combine egg, buttermilk and vanilla extract. Now pour the buttermilk mixture into the flour mixture and add butter. Gently stir using your wooden spatula until moistened and just incorporated. Do not overmix, there should be lumps in the batter. Finally, stir in blackberries. Fill the muffin paper cases evenly to the top. Bake in preheated oven to 180C for 15-20 minutes until golden in color. A toothpick inserted in the center of the muffins has to come out clean.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s1600/note.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s200/note.jpg" width="200" /></a>
<li>The flavor of pepper is quite noticable in the muffins. It is a bit piquant at the beginning and than it becomes a little hot :D Not everyone will like that - especially children may find it too hot and spicy. However, adults are usually surprised by the taste in a good way :)</li>
<li>You can use either white or brown suger (or both).</li>
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<b>Verdict:</b><br />
The dough is soft, moist, not very sweet and acompanied by slightly sour blackberries. With brown sugar, they get a nice light honey flavour. Although they do contain buttermilk, they are not sour at all. If you decide to try the pepper variant, the taste of the dough will be ordinary at first, but after several bites you start feeling the hot, spicy pepper taste that works well with the taste of blackberries (I recommend using different spice with different fruit). You can eat them plain or with jelly, Nutella... :)<br />
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<span style="background-color: white;">Linked to:</span><br />
<a href="http://asliceofsouthern.blogspot.cz/" target="_blank">Southern Sundays</a><br />
<a href="http://sweet-as-sugar-cookies.blogspot.com/" target="_blank">Sweets for a Saturday</a>Catalinahttp://www.blogger.com/profile/09988662143955575133noreply@blogger.com34tag:blogger.com,1999:blog-6358760450079426243.post-18245040361243380152012-03-27T03:01:00.146-07:002012-04-05T12:21:03.553-07:00Jidáše s medem (Judases with Honey)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiilZJ9ThoibBGiEG5ySKzMmGJsaHdWDmCpo22DKVuVQbwI03fOVqeCRWBa4ToM_snNVWqnwQMrCKp8tWu14Y1itZ6YWsxvJ2vAB95lXA2R_QRC2VVU32_cvNFFTQXHQMDBZVonWfD6YPxZ/s1600/03.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiilZJ9ThoibBGiEG5ySKzMmGJsaHdWDmCpo22DKVuVQbwI03fOVqeCRWBa4ToM_snNVWqnwQMrCKp8tWu14Y1itZ6YWsxvJ2vAB95lXA2R_QRC2VVU32_cvNFFTQXHQMDBZVonWfD6YPxZ/s640/03.JPG" width="480" /></a></div><br />
I haven't even had time to "recover" (read lose those unwanted pounds) from Christmas holidays and now Easter is here. It seem to come so soon to me :D If you don't know what to bake for this festival, you may try several of my traditional and less traditional recipes :) Every year (I serious - EVERY year) I bake <a href="http://catalinabakes.blogspot.com/2011/04/hot-cross-buns.html" target="_blank">Hot Cross Buns</a> - traditional English Easter buns - and perníčky and jidáše. I can't imagine any Easter without them. Of course, I can't forget to mention the most traditional cake - Easter Lamb Cake. In my country there we often bake <a href="http://catalinabakes.blogspot.com/2011/03/db-challenge-meringue-coffee-cake-with.html" target="_blank">an Easter wreath</a> - this yeasted one not so traditional but absolutely delicious! And now let's bake jidáše...<br />
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Jidáše (<i><a href="http://translate.google.cz/?hl=cs&tab=wT#cs%7Ccs%7Cjid%C3%A1%C5%A1e" target="_blank">pronunciation here</a>, literally traslated as Judases</i>) are traditional Easter baked goods made from yeasted buttery dough and they are served drizzled with honey. They have their typical shape that is said to symbolize the rope which Judas hanged himself with. Judas was one of the 12 Apostles of Jesus. Jidáše are baked on Maundy Thursday and according to old sayings they should protect us from health diseases and if you eat jidáš before sunrise, you'll strengthen your health. Well, I bake them on Thursday morning when the sun already shines, but I think I've been quite healthy so far :D<br />
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The dough consists of several basic ingredients and I bet you have 90% of them at home right now: flour, sugar, cream, yeast, egg yolks and butter. In fact, there are also a pinch of salt, grated lemon zest and honey for drizzling. Each ingredients is not very strong tasting as is, that!s why it's important to use the best quality you can afford so that the result is the best as well :)<br />
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There are some questions whether to use milk or cream. When it comes to jidáše, I'm undoubtedly for half cream or half and half (fat around 12%). I'm not saying that by using milk you'll do something wrong, but not to use the best :) You know, the milk sold in paper boxes is not at all as good as the milk you get from a farmer though I'm trying to judge anyone, we buy the "boxed" milk too. So go for cream :D<br />
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As for the yeast, definitely try to find, buy and use fresh yeast. Dried yeast will make the jod too, but the taste the dough gets from fresh yeast is irreplaceable. The same in fact applies to butter. No margarine will give you the wonderful buttery taste. When you make yeasted dough it usually doesn't matter whether you use melted or softened butter, however, I always use softened butter when making jidáše - their texture (when they're baked) is kind of flaky. I know it's mainly thanks to kneading and rising, but softened butter helps a lot.<br />
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The preparation is not complicated at all. You make leaven, dough and then you knead. That's the most important part, really, don't be afraid to punch and hit the dough a few times. Just relax and imagine it's your punching bag or some sort of enemy/someone who's upset you. Whatever. You'll feel great and the dough will be awesome :D When I knead it, I punch it many times - I hope it'll help to build muscles on my arms :D Thanks to perfect and intensive kneading you'll have beautiful jidáše with smooth surface after baking and nicely airy and flaky inside.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimuzlgpRlb1qkuhqFKbIVS6ITTX_k9hyphenhyphenEaC2xaudEhxs5Vds5_XE6xB99LH4-de9FXh09kRH-OZMeYCCOJ0aiEHpj-pbs24UgSim6ScQQfix1PTIMFZIBPCIzgz1zfhtKG0n-57YvMFp5I/s1600/14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimuzlgpRlb1qkuhqFKbIVS6ITTX_k9hyphenhyphenEaC2xaudEhxs5Vds5_XE6xB99LH4-de9FXh09kRH-OZMeYCCOJ0aiEHpj-pbs24UgSim6ScQQfix1PTIMFZIBPCIzgz1zfhtKG0n-57YvMFp5I/s640/14.jpg" width="640" /></a></div><br />
Before I'll the recipe with you, I'd like to say that the inseparable ingredient is honey which they are served with. Jidáše aren't very sweet so honey really is necessary not only because of the tradition. I admit I usually spread them with butter at first and then with honey and sometimes I eat them plain though the traditional way is the best. The choice of honey is quite important - you have to like its taste. The best would be buying your honey from a farmer or organic. And now, finally, jidáše :D<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWfQ2-oWCdT5m8xJ9wMggoHBHMHBeYnzTrIt27hZmuOXTHu_G_zUsOImbTx49IiNA4pyVGTUGoqhXmYwU_csI0KOgPKOq5CRmSQ6zDsKg280BGj_3DJZFJkUBZ4WjKrmND13IBrzx3zWat/s1600/mini.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWfQ2-oWCdT5m8xJ9wMggoHBHMHBeYnzTrIt27hZmuOXTHu_G_zUsOImbTx49IiNA4pyVGTUGoqhXmYwU_csI0KOgPKOq5CRmSQ6zDsKg280BGj_3DJZFJkUBZ4WjKrmND13IBrzx3zWat/s320/mini.jpg" width="269" /></a></div><br />
<b>Ingredients:</b><br />
30g (3 1/2 tbsp) fresh yeast<br />
500g (4 cups) all-purpose flour<br />
70g (1/3 cup) caster sugar<br />
260ml (1 cup + 1 tbsp) half cream, lukewarm<br />
a pinch of salt<br />
grated zest from 1 lemon<br />
100g (2/5 cup) butter, softened and chopped<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRuv7LCT1SU3BUKIQzobYO1eBuqyvwJbiIL_P301SWPpHSRAVyG9oh42ymlMIniJRlwQSUeTVPuIGXuUvbflKAXm5eDjpQbqsXRj7PYJbbtBWPe4RWtRka05u6cUlLaMZ8CYHLJ_Dbe4oF/s1600/note.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRuv7LCT1SU3BUKIQzobYO1eBuqyvwJbiIL_P301SWPpHSRAVyG9oh42ymlMIniJRlwQSUeTVPuIGXuUvbflKAXm5eDjpQbqsXRj7PYJbbtBWPe4RWtRka05u6cUlLaMZ8CYHLJ_Dbe4oF/s200/note.jpg" width="200" /></a>2 egg yolks<br />
egg for egg wash<br />
honey for drizzling<br />
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<b>Directions:</b><br />
For the leaven pour 130ml lukewarm cream into a bowl, sprinkle with fresh yeast and add 1 tbsp sugar and 1 tbsp flour. Stir to dissolve yeast completely. Let stand 15 minutes in a warm place or until foamy and doubled in size. In another bowl, combine the rest of flour with the rest of sugar, salt and lemon zest. Stir in chopped butter and then pour in the leaven, egg yolks and stir well. Pour in the rest of cream. Mix well using a wooden spoon. Now use your hands to create a smooth dough. Knead using your hands for about 10 minutes until elastic, firm and not sticky. Put into a big bowl, cover with tea cloth and let rest in a warm place for 1 hour or until doubled in size. Then remove it from the bowl and knead again just to get the air out of it. Divide the dough into 12 pieces. Roll each piece into a thin log, bend it in half and curl it into a spiral. Place the finished spirals on a lined baking sheet, cover with tea towel and allowe to rest for 30 minutes (they'll become bigger). Brush with egg wash, bake in preheated oven to 170C for 20-25 minutes until golden. Remove, drizzle with honey and devour them :D<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s1600/note.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s200/note.jpg" width="200" /></a></div><ul><li>If you're allergic to honey, add additional 50g sugar into the dough and you can eat them plain, otherwise substitute honey with agave nectar, molasses, golden syrup etc. I'm slightly allergis to honey so I always overdose with my allergy pills :D</li>
<li>Jidáše taste great for the first 8 hours, then they're not so good (as any yeasted baked goods) so if you have leftovers, freeze them asap. Then just microwave or bake them for a while and they'll taste just like the fresh ones.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3B4OEqjZK0q6MEA8_lbEewqf1Cx3SYqTpEnPXUlz3EgeusqshQ5SN0bpgeMd0J32ehgEjuS67nPyvacS6N6NrdW6kgiybslDo6i0tguFFcDfsX-zE3wFtNavM9Dk2BESUwipxWtZ1qqZW/s1600/22.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3B4OEqjZK0q6MEA8_lbEewqf1Cx3SYqTpEnPXUlz3EgeusqshQ5SN0bpgeMd0J32ehgEjuS67nPyvacS6N6NrdW6kgiybslDo6i0tguFFcDfsX-zE3wFtNavM9Dk2BESUwipxWtZ1qqZW/s640/22.JPG" width="480" /></a></div><b></b><br />
<b>Verdict:</b><br />
I have my own notebook where stick/write down all my recipes to keep them handy. I write notes everywhere to know what to change etc. and this is what I've written under jidáše: always make a double batch (they disappear so fast!), daddy loves them - he eats at least 7 of them so always count carefully how much to bake :D I think this says it all. Last Easter I made only one batch (really bad counting!), me and my sister ate two, my mum one and the rest was left on the table. After 10 minutes (I swear it was not more) I returned to kitchen and there were no jidáše left. I looked at daddy and asked him where they were. Daddy's answer: "Well, they were so good I ate a few." A few? There were 7 of them! He didn't believe me, it seemed to him like a few bites :D In fact, everytime I bake something he asks me when I will bake jidáše. Soon, dad, I promise!<br />
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Two verdict paragraphs for the first time :) I have to describe them for you. The dough is soft, silky, flaky, tender and airy. It's not too sweet, just a little, lightly buttery with slight lemon aroma. If you use organic or your hen's eggs, they'll have nice yellow colour. I always make a double batch except for the last year and freeze what's left (although there's hardly anything) :D<br />
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Linked to:<br />
<a href="http://www.wellseasonedlife.com/">Sweet Indulgences Sunday</a> <br />
<a href="http://www.sistersofthewildwest.blogspot.com/" target="_blank">Sister Sunday Link Party</a><br />
<a href="http://www.mrshappyhomemaker.com/" target="_blank">Makin' You Crave Monday</a><br />
<a href="http://addapinch.com/" target="_blank">Mingle Monday</a><br />
<a href="http://www.cupsbykim.blogspot.com/" target="_blank">Sweet & Simple Sunday</a><br />
<a href="http://mrsfoxssweets.blogspot.com/" target="_blank">Bunny Hop - Easter Link Party</a><br />
<a href="http://the-sweet-spot-blog.blogspot.com/" target="_blank">Recipe Party</a><br />
<a href="http://ourdelightfulhome.blogspot.com/" target="_blank">Show Me What You Got Linky Party</a>Catalinahttp://www.blogger.com/profile/09988662143955575133noreply@blogger.com19tag:blogger.com,1999:blog-6358760450079426243.post-65759497268084459082012-03-16T11:25:00.002-07:002012-03-19T02:26:19.980-07:00The Daring Bakers' Challenge: Poppy Seed Cherry Muffins with Eggnog<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjej_7Ay5KjyGAYcL3vOJ8pYoO4MW0LhAMIa4bZjdTyko9yrCXBwpuo1-X4t7JmP6QHQIiRJO_BKv-y-F9sc93SW1TDNVFlLLWcG-KgEUr1HIHBNsZ7Wy0oGBgunRfwvwFRnQ758WwJ1kFl/s1600/03.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjej_7Ay5KjyGAYcL3vOJ8pYoO4MW0LhAMIa4bZjdTyko9yrCXBwpuo1-X4t7JmP6QHQIiRJO_BKv-y-F9sc93SW1TDNVFlLLWcG-KgEUr1HIHBNsZ7Wy0oGBgunRfwvwFRnQ758WwJ1kFl/s640/03.JPG" width="480" /></a></div><i>The Daring Bakers’ February 2012 host was –<a href="http://llcskitchen.blogspot.com/" target="_blank"> Lis</a>! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.</i><br />
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This time I'm as late as I've never been before though I think it's always better later than never, right? Here's my excuse :D I try to learn for my school leaving exam every day but sometimes it's so freaking hard to concentrate! I mean there's a voice in my mind and it keeps telling me that it's time to turn on my PC, load my fav search engine, browse my fav foodblogs and, of course, visit thedaringkitchen.com :D So let's say it's my inner voice's guilt and definitely not mine :D Anyway, I don't regret at all because otherwiseI wouldn't have had the chance to bake these unusual muffins.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZgT3vH98Ah2HPibIKFuPjysaH1ejTiHa9AkcMzcI4QsCt2MX21DCoFdWVBUJ9tkCsNNsJCg1WNtsPjnG8u2yD20z9N5HBWSBrLOe1gMu8k4KAITXBuli2bbEr8wMcIbGYSnVXWc56usGQ/s1600/00.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZgT3vH98Ah2HPibIKFuPjysaH1ejTiHa9AkcMzcI4QsCt2MX21DCoFdWVBUJ9tkCsNNsJCg1WNtsPjnG8u2yD20z9N5HBWSBrLOe1gMu8k4KAITXBuli2bbEr8wMcIbGYSnVXWc56usGQ/s640/00.jpg" width="640" /></a></div><br />
This challenge was hosted by one of the founders and first members of the DBs - Lis. She has mentioned several times in our instructions that she's no baker and therefore we wouldn't bake anything extra difficult. To be completely honest, I was a bit disappointed. Every month I await something really challenging that will make me push my limits further (and there's a lot to push!) but this time I felt nothing would be pushed anywhere. Weeeell, I might have been right, however, I'd never left out any excuse to bake a sweet treat (and eat it :D).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicdKySALmzsMbIMqKwGXmYT4z7WELPtSfGiYDnXDkt4JoVML_e4w60z68YVuVfxmv4RpqGXTvUoVwP7HOvaOomfG6RidYWngOzwldQhHSLCkcV1ss0J9JMOAoOgjCKRz7X46CazxbQAazj/s1600/12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicdKySALmzsMbIMqKwGXmYT4z7WELPtSfGiYDnXDkt4JoVML_e4w60z68YVuVfxmv4RpqGXTvUoVwP7HOvaOomfG6RidYWngOzwldQhHSLCkcV1ss0J9JMOAoOgjCKRz7X46CazxbQAazj/s640/12.JPG" width="480" /></a></div><br />
The mandatory items were pretty clear: bake any type of quick bread. It's bread that is quick to make because it doesn't require kneading or rising time. That's because the leavener is either baking powder or baking soda, absolutely not yeast. This genre includes biscuits, muffins, popovers, sweet or savoury loaves of bread and even pancakes, cakes or scones, simply everything that doesn't use yeast as a leavener. This type of baked goods is one of the most popular especially in English speaking countries (e. g. banana bread is very popular and soooo delicious and coming soon by the way).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ44W4rxQ0sEUmdYMFZ62gVUcglieFkBOtrLvmLGY2W5AfDqS336_WVlJ_9OYmqR6KfcCSVfHgALNWoxYeLSfjhQUAUOdLyEoxWRMF81EZ_6P3IkncYmPGVZKj6_tRSGRs99tX05mvvFha/s1600/01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ44W4rxQ0sEUmdYMFZ62gVUcglieFkBOtrLvmLGY2W5AfDqS336_WVlJ_9OYmqR6KfcCSVfHgALNWoxYeLSfjhQUAUOdLyEoxWRMF81EZ_6P3IkncYmPGVZKj6_tRSGRs99tX05mvvFha/s640/01.jpg" width="640" /></a></div><br />
As I have written in the first paragraph, I wasn't thrilled about the topic since I bake muffins, breads, cakes etc. quite often and we were also required to make it asap (the prep time couldn't be longer than 90 minutes). The time limit definitely was a challenge for me as I really am a slowpoke! And finally the very last requirement was to use either a muffin or loaf baking pan. I decided to use my muffin pan because my mom gave me tons of beautiful muffin paper cases and it'd be a sin not to use them :D However, next time I'd bake them in one large loaf pan so that everyone could slice their own huge portion (because one tiny muffin simply isn't enough :D).<br />
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Even though Lis provided us a few recipes, she also allowed us to experiment as much as possible. I browsed our kitchen like three times and on the table there I placed everything that caught my attention. All the things were so diverse that I was even a bit scared of combining them together but in the end I got these wonderful muffins :D Let's bake!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxzqFIwrTLRDE4fqMfkgOkJiY1S2GACS26DNqpwFOzLioRbq79GfdpbNM6lZY9mLiz9HpKSq0TxnIn2U-w7h5Im1HK-QYtcJWjNekR7sywqxc430tqPtjd7n9TDSLWEIMGB-f87H63WFwK/s1600/15.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxzqFIwrTLRDE4fqMfkgOkJiY1S2GACS26DNqpwFOzLioRbq79GfdpbNM6lZY9mLiz9HpKSq0TxnIn2U-w7h5Im1HK-QYtcJWjNekR7sywqxc430tqPtjd7n9TDSLWEIMGB-f87H63WFwK/s320/15.JPG" width="275" /></a></div><br />
<b>Ingredients:</b><br />
70ml (1/3 cup) eggnog<br />
70g (4/5 cup) dried cherries, chopped<br />
oats for sprinkling<br />
<u><i>Dry ingredients:</i></u><br />
100g (4/5 cup) all-purpose flour<br />
100g (1 cup + 1 tbsp) quick cooking oats<br />
100g (1/2 cup) brown sugar<br />
100g (2/3 cup) ground poppy seeds<br />
1 tsp baking powder<br />
<u><i>Wet ingredients:</i></u><br />
100g (2/5 cup) plain yogurt<br />
50ml (1/4 cup) kefir<br />
1 large egg<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1PAzch9XjdHukjCua6BUWbNcYzCQlPCclQk7YZCmlQNDg-mzjeP-wul3J-XXpDqg6XwXFrrjgG6HGxmKa6ogY9wcJHSi80SsSY7AgRxzPqMA9RG3VcFS2wD5XasTIBSM1JpWIVTkxgjMX/s1600/note.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1PAzch9XjdHukjCua6BUWbNcYzCQlPCclQk7YZCmlQNDg-mzjeP-wul3J-XXpDqg6XwXFrrjgG6HGxmKa6ogY9wcJHSi80SsSY7AgRxzPqMA9RG3VcFS2wD5XasTIBSM1JpWIVTkxgjMX/s200/note.jpg" width="200" /></a>65g (1/4 cup) butter, melted<br />
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<b>Directions:</b><br />
Pour eggnog over chopped cherries and microwave until eggnong boils. Remove from microwave, stir and cover so that the heat doesn't escape and cherries can soak the eggnog. Set aside for at least 30 minutes. In a large bowl, combine dry ingredients. In another bowl, combine wet ingredients. Now pour the wet ingredients into the dry ones. Add in soaked cherries with the eggnog. Gently stir using your wooden spatula until moistened and just incorporated. Do not overmix, there should be lumps in the batter. Fill the muffin paper cases evenly to the top. Sprinkle with oats. Bake in preheated oven to 180C for 10-20 minutes until golden in color. A toothpick inserted in the center of the muffins has to come out clean.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s1600/note.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s200/note.jpg" width="200" /></a></div><ul><li>The longer you let eggnong boil the more alcohol evaporates but also its taste becomes weaker.</li>
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<b>Verdict:</b><br />
Easy peasy, fast and really exquisite :) The muffins truly are full of poppy seeds (which works for me perfectly :D), smell divine and juicy cherries make them nicely moist. Eggnog taste is not very strong in the dough, but when you bite into cherries, you can taste it. Yogurt (please please use some thick creamy one) and kefir are there to assure you that the muffins will anything but dry. If you like your muffins sweeter, add a bit more sugar since they're just slighlty sweet and therefore perfect for breakfast. Who is strong enough to eat no more than one is the king :D<br />
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Linked to:<br />
<a href="http://www.wellseasonedlife.com/">Sweet Indulgences Sunday</a><a href="http://thischickcooks.blogspot.com/"></a><br />
<a href="http://sweet-as-sugar-cookies.blogspot.com/">Sweets for a Saturday</a> Catalinahttp://www.blogger.com/profile/09988662143955575133noreply@blogger.com7tag:blogger.com,1999:blog-6358760450079426243.post-67436749159749254762012-02-12T04:47:00.000-08:002012-02-12T05:01:37.493-08:00Baked Chocolate<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhChw41P-aOk_a73mclxsk_R-PC-XQ-G8L2mK4rCArpT7x6L0tkCuKlFdj7o9DwDYqNo5R8x9QKqTSMMpSvNjkU0iQ4YvKqhJ-OwJhosblObYAnGslk7WJ8x1FOtO8j-b-NUrQtKBQEse2f/s1600/02.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhChw41P-aOk_a73mclxsk_R-PC-XQ-G8L2mK4rCArpT7x6L0tkCuKlFdj7o9DwDYqNo5R8x9QKqTSMMpSvNjkU0iQ4YvKqhJ-OwJhosblObYAnGslk7WJ8x1FOtO8j-b-NUrQtKBQEse2f/s640/02.JPG" width="480" /></a></div><br />
It's freezing cold out here but it's not snowing and the sun is shining which is pretty confusing. I might a bit of a pessimist but who would want to laugh? Every single day I have to leave my warm house and walk to school. I could take a bus if I was able to leave the house before 7:45am (the school starts at 8:00am). Usually I start my "jurney" at 7:50am - very late - so I run (yes, I really "enjoy" this :D) and get to school at 8:02am. However, in a weather like this I pray my legs won't freeze and still I can't feel them for an hour after my arrival in school. Fortunately, Valentine's Day is here to warm us up :D If, of course, I believed in it...<br />
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I'm not saying Valentine's wrong but for me it's a day just like any other. Anyway, every excuse to bake and eat chocolate is awesome and I'm always the first one ready to use it :D Last year I used the day to bake these <a href="http://catalinabakes.blogspot.com/2011/02/fudgy-chocolate-cherry-cookies.html" target="_blank">sinful extra chocolate cookies</a> and this year I plan to use it to bake something even more chocolaty :D<br />
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I discovered this divine goodness in a magazine a long time ago. Originally it comes from <a href="http://apetitonline.cz/">Apetit</a>. It's one of their older recipes and definitely deserves to be highlighted and remembered :) I don't like following recipes when baking because I know I won't follow it to the T and will add something here and there. Nevertheless, I managed not to change a thing (okay, except for one or two) in this one and I consider it my personal success.<br />
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As the title says, this is all about chocolate so the choice of it is extremely important for this recipe. You can read more about choc quiality <a href="http://catalinabakes.blogspot.com/2011/09/truffes-au-chocolat-chocolate-truffles.html" target="_blank">here (6th paragraph)</a>. Here's a brief summary: no compound chocolate, chocolate flavoured chips and no milk chocolate. Reach for the bitter/dark chocolate in this case, really! The best would be chocolate containing 70% cocoa solids (Lindt or Ghirardelli are great choices) but if you don't like dark chocolate, go for chocolate with 50% cocoa solids but don't go any lower.<br />
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Another ingredient is cream liqueur. There's not too much of it in the baked chocolate but its taste is definitely noticeable. Those, who like alcohol, may feel free to use non cream baverage (such as rum) but I think it's quite overpowering and the taste of chocolate is left behind then. A great choice is liqueur similar to Baileys. I love using whisky cream because its taste is quite subtle and can be drunk on its own (I don't like alcohol - the taste of ethanol is usually just too strong). The best choice by far would probably be homemade eggnog or any other homemade cream liqueur! One last note about the amount, if you don't mind alcohol, use 4 tablespoons, if you make the dessert for kids/don't like alcohol, use only 2 tablespoons - this way I prepare it for my sister and she's always in heaven :D<br />
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The time of Valentine is getting closer and closer. I won't distract you any more so that you have enough time to make this chocolate gem for your girl/boyfriend (or yourself since it's very important to love your true self :D)!<br />
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<b>Ingredients:</b><br />
50g (1/5 cup) butter<br />
100g (3.5 oz)good quality dark chocolate<br />
1 egg yolk<br />
1 egg<br />
30g (1/6 cup) brown sugar<br />
25g (1/4 cup) finely ground almonds<br />
2-4 tbsp cream liqueur<br />
butter for greasing<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSu7vB9a18fnvE5aXKjdHa0gw9D-MNgV1u0gT6R2lgo50pjyQAOI4_5iyy2yHYIOpFBAEnmwYjX6wWMpzb2P2JfG0vcuaV79EUQTqB0q4hrizggZY8J0Ua34lIddPeoDAf1BVMT0yf_QWo/s1600/note.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSu7vB9a18fnvE5aXKjdHa0gw9D-MNgV1u0gT6R2lgo50pjyQAOI4_5iyy2yHYIOpFBAEnmwYjX6wWMpzb2P2JfG0vcuaV79EUQTqB0q4hrizggZY8J0Ua34lIddPeoDAf1BVMT0yf_QWo/s200/note.jpg" width="200" /></a>finely ground almonds for flouring<br />
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<b>Directions:</b><br />
Melt chocolate and butter in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and let cool (though make sure it doesn't thicken again :D).In a bowl, beat egg yolk, egg and brown sugar until light and fluffy. Gently stir in chocolate+butter mixture, almonds and cream liqueur. Stir gently but thoroughly just until incorporated. Divide the batter into butter and floured ramekins. In this phase you can (but definitely don't have to!) refrigerate the batter for up to 4 hours. Bake in preheated oven to 190C for 8-10 minutes. The surface has to thicken and rise but inside it has to remain runny. It takes exactly 9 minutes in my oven. Remove from oven and serve immediately (don't hesitate - the dessert deflates quickly).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s1600/note.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s200/note.jpg" width="200" /></a></div><ul><li>For the ultimate Valentine look, cover with heart stencil and sprinkle powdered sugar over the top of the baked chocolate. Carefully remove the stencil (using tweezers helps a lot) and tadaaah :)</li>
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<b>Verdict:</b><br />
I can assure you that even your biggest enemy is gonna love you after eating this miracle :D In fairy tales there they have love poiton though it's pretty unavailable in real life because...we have baked chocolate! The one who invented this must have been a genius :) Chocolate paradise for chocoholics filled with chocolate pleasure with every teaspoon full of chocolate goodness. Wow, I have never used the word chocolate so many times in only one sentence :D As soon as you insert your teaspoom in it, the hot creamy melted chocolate leaks out with strong cocoa taste, the right amount of sweetness and suble liqueur flavour. That's quite an experience :)<br />
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Linked to:<br />
<a href="http://www.wellseasonedlife.com/"></a> <a href="http://thischickcooks.blogspot.com/">These Chicks Cooked</a><br />
<a href="http://sweet-as-sugar-cookies.blogspot.com/">Sweets for a Saturday</a> Catalinahttp://www.blogger.com/profile/09988662143955575133noreply@blogger.com19tag:blogger.com,1999:blog-6358760450079426243.post-65420064783884810812012-02-01T13:07:00.000-08:002012-02-02T09:48:32.054-08:00The Daring Bakers' Challenge: Traditional Scones<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8WlcTdoikEI71Do-xC9n93yFsjC9EBq4dv0ICRoL-CuGH6oXv4EiFqW2MP_u6v3CxyAxpoS47q8g7_f1qZre_J3UkFN_WvT1FdVvg_q5psC7xBciLRuoL33nil-M0VVj8tyF4ozHM06IH/s1600/02.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8WlcTdoikEI71Do-xC9n93yFsjC9EBq4dv0ICRoL-CuGH6oXv4EiFqW2MP_u6v3CxyAxpoS47q8g7_f1qZre_J3UkFN_WvT1FdVvg_q5psC7xBciLRuoL33nil-M0VVj8tyF4ozHM06IH/s640/02.JPG" width="480" /></a></div><i><a href="http://audaxartifex.blogspot.com/" target="_blank">Audax Artifex</a> was our January 2012 Daring Bakers’ host. <a href="http://audaxartifex.blogspot.com/" target="_blank">Aud</a> worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!</i><br />
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All I can say is WOW! Audax has made 16 batches and browsed through more then 200 recipes!! How crazy is that? Don't get me wrong, I armire him so much! He's provided us with so many useful pieces of advice and explained everything! Literally, I swear. He made scones sound so great I had to make them the moment I read the challenge for January which was on the first of January :) I've never baked any challange recipe this soon!!<br />
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Scone is a traditional small Scottish quick bread. They are usually made of flour, baking powder, butter, milk, salt and sugar. It's a basic component of the cream tea or Devonshire tea. A cream tea is a tea served with scones. clotted cream and jam usually in the afternoon. Scones are called biscuits in North America. This pastry is very popular in English speaking countries, e.g. Australia, the UK, America, Ireland etc. <br />
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The original scone was round and flat, usually the size of a medium size plate. It was made with unleavened oats and baked on a griddle, then cut into triangle-like quadrants for serving. Today, many would call the large round cake a bannock, and call the quadrants <i>scones</i>. In Scotland, the words are often used interchangeably. When baking powder became available to the masses, scones began to be the oven-baked, well-leavened items we know today. (<i>Wikipedia.org</i>)<br />
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Scones (biscuits) contain only a small number of ingredients they are fast to make, quick to bake, only cost cents per batch and most importantly are super FUN to eat. In England and Australia scones are eaten with jam and butter (or clotted cream) usually with cups of tea or coffee mostly as a sweet snack, while in North America they are usually eaten with meals as a savoury side. (<i>Audax's notes</i>)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhsfZSIV9qK7cVOnrRQq9BKkn1oyb2_GWRGyzlDWsAU1HDamHlSHu5nTM9iva3JWBMU_SAKAu7X-rg04fZg7yEGm0RQPGXBkI0bcLxHm-BBAsyWVt3U2wDNzRIzKGzIwMaxOrb8RQ2corU/s1600/08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhsfZSIV9qK7cVOnrRQq9BKkn1oyb2_GWRGyzlDWsAU1HDamHlSHu5nTM9iva3JWBMU_SAKAu7X-rg04fZg7yEGm0RQPGXBkI0bcLxHm-BBAsyWVt3U2wDNzRIzKGzIwMaxOrb8RQ2corU/s640/08.jpg" width="480" /></a></div><br />
Since I am a bit crazy when it comes to baking, too, I couldn't resist and make a research on my own :D I browsed a huge lot of websites and even books (though I don't think it was more than 200 :D) and found out the recipes for scones don't differ too much. I made one batch of scones using my recipe and one batch using Audax's recipe. My-recipe scones didn't have the smooth look, were rather airy than flaky but raised quite a lot. On the other hand, Audax's-recipe scones had the smooth look, raised a bit more and were flaky when cut through. For the ultimate comparison see Verdict :)<br />
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Now let's move to the ingredients. Try to use plain flour rather than all-purpose - the plain is more finely ground and produces lighter and well-raised scones though you'll get good results with all-purpose flour, too :) When it comes to fat, use butter, no exceptions! Nothing makes your scones as flavorful as real butter!<br />
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So here I have for you my recipe. I think I can dare to say it's traditional :) By the way, don't forget to come back! I've prepared one more scone variation I'm about to share with you soon :) And now let's make some divine scones :)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk9q9R3wzlVxPeKOxpnRq1XFJ_3WK9SjqQW4y84YTTlbIVa_QF3UL4v_pdmmkx1UVqBbKYLlpsrAFeL7brrmb33yC5iP_AZ9ozFKminBGlmKqP7Nzov4_2Amk1lCexzAlltyv1dcHeJ_Ak/s1600/mini.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk9q9R3wzlVxPeKOxpnRq1XFJ_3WK9SjqQW4y84YTTlbIVa_QF3UL4v_pdmmkx1UVqBbKYLlpsrAFeL7brrmb33yC5iP_AZ9ozFKminBGlmKqP7Nzov4_2Amk1lCexzAlltyv1dcHeJ_Ak/s320/mini.jpg" width="275" /></a></div><b>Ingredients:</b><br />
225g (1 3/4 cups) plain flour, sifted<br />
35g (1/5 cup) caster sugar<br />
3 tsp baking powder<br />
3/4 tsp salt<br />
50g (1/5 cup) cold butter, cut into tiny pieces<br />
150ml (2/3 cup) milk<br />
1 egg for eggwash <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcG_O_WjVJWXtq_rqvgrhLUtZIh9NmMNLaVllU7TwufbfA9M1fTyJ01-1Qz3T84QQGUIkFAulu9yKBckJp0Y276fz27LU3o3DHeMldcbw9hkIQv1GCBv9Q20nsEh8VVMSmWu1yeAOsce7M/s1600/note.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcG_O_WjVJWXtq_rqvgrhLUtZIh9NmMNLaVllU7TwufbfA9M1fTyJ01-1Qz3T84QQGUIkFAulu9yKBckJp0Y276fz27LU3o3DHeMldcbw9hkIQv1GCBv9Q20nsEh8VVMSmWu1yeAOsce7M/s200/note.jpg" width="200" /></a><b>Directions:</b><br />
Whisk together sifted flour, baking powder and salt. Rub the butter pieces into the flour mixture until it resembles very coarse crumbs. Now mix in sugar and pour in milk. Using a wooden spatula, mix until it just forms a sticky dough. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. Using your hands, knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. Roll out the dough into a rectangle 2,5cm thick. Using a well-floured 5 cm scone cutter (or cookie cutter), stamp out without twisting rounds, gently reform the scraps into another 2,5cm thick layer and cut more scones. Or use a well-floured sharp knife to form squares or wedges as you desire. Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the cookie sheet if you wish to have crisp-sided scones. Glaze the tops with eggwash. Bake in preheated oven to 200C for about 10-15 minutes or until the scones are well risen and are lightly coloured on the tops. The scones are ready when the sides are set. Immediately place onto cooling rack to stop the cooking process, serve while still warm.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s1600/note.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s200/note.jpg" width="200" /></a></div><ul><li>Serve with either clotted cream or butter and homemade jam. The type of jam (or preserve) is completely up to you, but it tastes better with sourer types. I preffer red currant, apricot, raspberry or blackberry preserves :)</li>
<li>Eat them as soon as possible otherwise they become tough and dry. My tip is freezing the leftover scones asap and lightly reheating them in oven when you want to eat them.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGAqs5KDH4fXAT_zfCCgbIjKBK5Rxzdg3yXNWNliP4ST5twPnm03SPTBfgnBP6bKOF0mZPZJZaspkE8NzljSm8rDL8MaFhE2_PrCwaaoShQ233QAkZ8YZx0bz2uivumDw26Kq3ppPVDMA2/s1600/05.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGAqs5KDH4fXAT_zfCCgbIjKBK5Rxzdg3yXNWNliP4ST5twPnm03SPTBfgnBP6bKOF0mZPZJZaspkE8NzljSm8rDL8MaFhE2_PrCwaaoShQ233QAkZ8YZx0bz2uivumDw26Kq3ppPVDMA2/s640/05.JPG" width="480" /></a></div><br />
<b>Verdict:</b><br />
So, I tried both my version and challenge version. Even though I prefer the smooth look of Audax's scones, I find them a little bit on the dry side. They have wonderful butter taste and beautiful flaky texture but I miss some other flavor in the dough - I'd increase salt a bit and add sugar (the lack of it surprised me). As for mine, they don't look as good as Audax's, but they have crispy crust and very soft inside. They're quite moist (which is quite strange because the recipe uses much less liquid than the challenge one) with suble salty and sweet taste that makes nice contrast. The butter flavor is awesome :D To summarize it, I enjoyed both versions but prefer the more traditional recipe which I based on my own research. Anyway, they taste divine with butter and homemade jam or even Nutella :)Catalinahttp://www.blogger.com/profile/09988662143955575133noreply@blogger.com16tag:blogger.com,1999:blog-6358760450079426243.post-60371122311127964472012-01-25T09:11:00.000-08:002012-02-01T11:36:46.509-08:00Hraběnčiny řezy (Countess' Cake)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDzmQqPOQ-GTbpmBR64qK7vZvZeR9k4RNp2GjxFFRleyExQwq5FfkglK_sJzqEG9NZzC1nwpi2Sn6AnWA6ViCD2eyYQ_3_0XVe89uRlsVWIbKNaYXpT5bSK5jgp5sZ5hlEtv3cvUMcn9kS/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDzmQqPOQ-GTbpmBR64qK7vZvZeR9k4RNp2GjxFFRleyExQwq5FfkglK_sJzqEG9NZzC1nwpi2Sn6AnWA6ViCD2eyYQ_3_0XVe89uRlsVWIbKNaYXpT5bSK5jgp5sZ5hlEtv3cvUMcn9kS/s640/13.jpg" width="480" /></a></div>At first I'd like to remind you the <a href="http://catalinabakes.blogspot.com/2012/01/very-first-giveaway.html" target="_blank">giveaway</a> is still open to everyone so don't hesitate and give it a chance :) Now let's move to Christmas. This time it was really RICH when it comes to Christmas cookies and food in general. Anyway, I keep telling myself there's enough time till summer, so why shall I give up delicious treat in January? This cake is extremely popular with my family - even when I bake it at 10pm, there hardly is a half of it left the next morning and it "magically"disappears within the next few hours. Even Jack Malon wouldn't be able to find it!<br />
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I really tried hard to find anything about its origin but without any trace at all. I only find this: "....Hraběnčiny řezy...Czech traditional cake....time consuming, but exquisite..." So here you go :) It's a Czech traditional cake that requires a bit of effort and time but rewards you with incredibly amazing taste! Hraběnčiny řezy could be (literally) translated as Countess' cake. It's more like a pie but also a kind of coffee cake. I really don't know the right name for this in English - in Czech it's a type of buchta (a specific type of cake I have never met in English speaking countries). Simply it's a combination of pie and coffee cake :) The cake was introduced to my family by my mum's friend who's Slovak :D (sooo maybe it's a Czechoslovak traditional cake??). Since then we've been making this cake for a long time (although the original recipe has been changed and upgraded to become almost perfect according to my mum :D).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1-xSCf_SRxMWS2OCg1rKkXz6BekuJ9kvjPZw1naJxfMIxMimllsBj6UJk-_okexBTbUwrj6M-h_UUsvTJRd_5B8w5zHTARXCwEUtkQ9Q7blRqxoxcHRoyNbar3yYhGHUtSx22ZH4OJUR_/s1600/02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1-xSCf_SRxMWS2OCg1rKkXz6BekuJ9kvjPZw1naJxfMIxMimllsBj6UJk-_okexBTbUwrj6M-h_UUsvTJRd_5B8w5zHTARXCwEUtkQ9Q7blRqxoxcHRoyNbar3yYhGHUtSx22ZH4OJUR_/s640/02.jpg" width="480" /></a></div><br />
I'm not very keen on repeating the same recipes over and over again but what can I do? Daddy is a huge fan of sweets from time to time and he appreciates a lot when someone bakes for him. But! I'd bake <a href="http://catalinabakes.blogspot.com/2011/06/daring-bakers-challenge-walnut.html" target="_blank">French entremet</a>, <a href="http://catalinabakes.blogspot.com/2011/06/daring-bakers-challenge-walnut.html" target="_blank">baklava</a>, <a href="http://catalinabakes.blogspot.com/2011/05/croquembouche-piece-montee.html" target="_blank">Croquembouche</a> and dad would say:"And this time you're finally making a usual kind of cake?" My heart is broken :D Well, okay, it may not be THAT serious but it definitely doesn't make me the happiest girl in the world. That's why I have two recipes my daddy won't ask the question about: Hraběnčiny řezy and Jidášky (I'll post the recipe later this year :)). <br />
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My mum has been calling this cake Hraběnčin štrůdl (Countess' Strudel) - I somehow don't get it since it's not rolled like strudel at all. However, it can be found under other names, e.g. Hraběnčin koláč/buchta (Countess' pie or coffee cake). Nevertheless, it's all the same dessert no matter how you call it. Even a high and mighty countess would love this cake :D<br />
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The main differences me and my mum practise are: using more apples -in fact we double the amount - which makes it oh-so moist and juicy. Also, we use less sugar so that we can taste the apple flavour (don't worry, it's not sour :D). By the way, I use sugar in both apple filling and whipped egg whites layer unlike the more usual recipes which use sugar only in the whipped egg whites layer - this way we made it for the first time but the apples were very sour though they got sweeter after 24 hours it wasn't too much.So now we want to be sure :)<br />
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For the dough, I use the pasta frolla method to always end up with perfectly flaky dough that melts in your mouth. The BEST BEST part definitely is the grated dough on the top! Have I whetted your appetite for the cake?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgja0xCMZ9e-EEkIdHj_-6mq4fk_wryPVSSejhcj2adVl6BgSULB8PdpS1bhG473ElpX65EdTbVb1J5QO9WNm-fWhOLiG5L6VPcZbj0_3tXrNvHX-YzyqhYOV2d7KhkldX-O1149eLYaXdx/s1600/mini.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgja0xCMZ9e-EEkIdHj_-6mq4fk_wryPVSSejhcj2adVl6BgSULB8PdpS1bhG473ElpX65EdTbVb1J5QO9WNm-fWhOLiG5L6VPcZbj0_3tXrNvHX-YzyqhYOV2d7KhkldX-O1149eLYaXdx/s320/mini.jpg" width="275" /></a></div><br />
<b>Ingredients:</b><br />
<u><i>Dough:</i></u><br />
480g (3 4/5 cups) all-purpose flour, sifted<br />
160g (4/5 cup) caster sugar<br />
12g (2 1/2 tsp) baking powder<br />
250g (1 cup + 2 tbsp) cold butter, cut into tiny<br />
4 egg yolks<br />
60ml (1/4 cup) cold milk<br />
<u><i>Filling:</i></u><br />
1200g (c. 10 medium apples) grated apples (peeled+cored)<br />
3 tsp ground cinnamon<br />
60g (1/3 cup) caster sugar<br />
40g (1/5 cup) organic vanilla sugar<br />
100g (1 cup) chopped walnuts<br />
<u><i>Whipped Egg Whites:</i></u><br />
4 egg whites<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikeWFn1hdMlJEUei5fMM29yHtX3dIyLPv4EpAS9ED4pGQ4bgbW_gEbcynKfpY86A93LIxYJaPS8nmHEq-SElysCKGkA0J0b7LcYS_hdJLugZSI6izxa0LIKZwvnGt7aBrJ9mveO4BTOzUi/s1600/note.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikeWFn1hdMlJEUei5fMM29yHtX3dIyLPv4EpAS9ED4pGQ4bgbW_gEbcynKfpY86A93LIxYJaPS8nmHEq-SElysCKGkA0J0b7LcYS_hdJLugZSI6izxa0LIKZwvnGt7aBrJ9mveO4BTOzUi/s200/note.jpg" width="200" /></a>125g (1 cup) powdered sugar<br />
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<b>Directions:</b><br />
<u><i>Dough:</i></u> Mix together sugar, flour and baking powder in a bowl. Add butter into the flour until the mixture has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using a knife and then your fingertips. Make a well in the center of the mounded flour and butter mixture and pour lightly beaten egg yolks and milk into it. Use a knife to incorporate the liquid into the solid ingredients, and then use your fingertips. Knead lightly until the dough comes together into a smooth solid ball. Wrap 1/3 of the dough in plastic wrap and place in your freezer. Place the rest of the dough in the refrigerator and chill for at least an hour.<br />
<u><i>Filling:</i></u> In a bowl, combine apples, cinnamon and both sugars.<br />
<u><i>Whipped Egg Whites:</i></u> Beat egg whites until stiff peaks form and then gradually beat in sugar till stiff peaks form again (about 5 minutes).<br />
<u><i>Assembly:</i></u> Remove the dough from the fridge and roll out into the size of your baking sheet (30x40cm). The dough tends to fall apart when transfering, so cut it into smaller rectangles and put them together in the sheet again :) Don't forget to grease and flour the sheet! Make sure to create 3cm high edges. Spread the apple filling evenly over the dough, sprinkle with chopped nuts and spread with whipped egg whites evenly. Remove the dough from the freezer and coarsely grate it on the surface of the cake. Bake in preheated oven to 175C until lightly golden (about 30-40 minutes). Remove from oven, let cool completely and start devouring :D<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s1600/note.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s200/note.jpg" width="200" /></a></div><ul><li>If your apples are extra sour, add more sugar to the filling. It's better to taste the filling to be sure it has the right level of sweetness.</li>
<li> Feel free to use different kinds of nuts that have strong flavour: hazelnuts or pecans.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RoP1IW_abVsrY7LPujUewPJqPt1nlcJnns4NEhGo3PrC3SJtqSyZiZWGIZw6826g8ZZDVZ1sYZlcd1i5NYxtr-b4j8SC5t3Y_rDP5RS1pKg-wwCz4VsG0d0SuywDdzrOaCcYSj-hMGgZ/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6RoP1IW_abVsrY7LPujUewPJqPt1nlcJnns4NEhGo3PrC3SJtqSyZiZWGIZw6826g8ZZDVZ1sYZlcd1i5NYxtr-b4j8SC5t3Y_rDP5RS1pKg-wwCz4VsG0d0SuywDdzrOaCcYSj-hMGgZ/s640/12.jpg" width="480" /></a></div><br />
<b>Verdict:</b><br />
Based on the words written above, it's probably pretty clear this verdict is gonna be all about oooh and yummm :D No matter how hard I try to eat healthy, show me this cake and I can assure you half of it disappears inside of me within a few minutes. And after another couple of minutes, it's gone for good (and my stomach is aching) :D And when my dad joins me, this countess' goodness disappears in no time...immediately...just like that :D The baked dough is perfectly flaky, melt-in-your-mouth and creates a great partner for the apple filling. The smell of cinnamon pairs so well with apples and nuts add crunchiness. Since there are quite a lot of apples, the egg white layer is not that visible but it silkens the cake so much! Well, maybe I'm a bit exaggerating, it's just a cake, but sooooooo goooooood :D<br />
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Linked to:<br />
<a href="http://www.wellseasonedlife.com/">Sweet Indulgences Sunday</a><br />
<a href="http://thischickcooks.blogspot.com/">These Chicks Cooked</a><br />
<a href="http://sweet-as-sugar-cookies.blogspot.com/">Sweets for a Saturday</a> <br />
<a href="http://www.alli-n-son.com/"></a>Catalinahttp://www.blogger.com/profile/09988662143955575133noreply@blogger.com29tag:blogger.com,1999:blog-6358760450079426243.post-61855167967138557692012-01-15T07:01:00.000-08:002012-01-29T15:58:23.061-08:00The Very First Giveaway<div style="text-align: center;"><span style="font-size: large;"><u><b>ENDED! </b></u></span></div><br />
Exactly 14 days ago the new year started. This is the very first post in 2012. I think it should be something special, don't you think? Recipe posts are here quite often but giveaway hasn't been there yet. So it's time to change that!<br />
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So what will I give away you ask? Have you ever heard about <a href="http://www.mymemories.com/">My Memories Suite</a>? It's software rated #1 by <a href="http://www.amazon.com/Memories-Suite-Digital-Scrapbooking-Software/dp/B0068RB8IC/ref=sr_1_1?ie=UTF8&qid=1326492237&sr=8-1">Amazon</a> and TopTen Reviews. Using this software, anyone can create <a href="http://www.mymemories.com/">digital scrapbooks</a>, photobooks, cards, <a href="http://www.mymemories.com/">calendars and gifts</a> without having to buy expensive and complicated software programs. My experience with <a href="http://mymemories.com/">My Memories Suite</a> was pretty awesome. I love editing photos, creating photo calendars, postcards etc. but sometimes I find it quite hard and time consuming because I have to use at least 2-3 different programs to create one single scrapbook page. However, <a href="http://www.mymemories.com/">My Memories Suite</a> makes it pretty easy! You can create everything in one program, no further knowledge in IT thingies is needed :) It's really fool proof and it can be also extremely fast! There are many pre-made templates but of course, you can make yours from scratch, too! This takes a bit more time, especially for the first time because there are so many features to choose from :D<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-mf7Docf91jrcGLskzLkItdV8sXynOnzAmQwQHmjMZbfhsGMEgStl1wkb5SWvFK9L6x9E8kYj5ByQBwLIfSoqxa05Dig9yaPCsek_58R3SRTJ0C8opW39X9P66O27owvHrLDpPm3XgtSx/s1600/Share_the_Memories.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-mf7Docf91jrcGLskzLkItdV8sXynOnzAmQwQHmjMZbfhsGMEgStl1wkb5SWvFK9L6x9E8kYj5ByQBwLIfSoqxa05Dig9yaPCsek_58R3SRTJ0C8opW39X9P66O27owvHrLDpPm3XgtSx/s640/Share_the_Memories.jpg" width="640" /></a></div><br />
The features include frames, shapes, backgrounds, texts, pictures, imprints and much more :) My sister really enjoyed editing photos of herself in it (she's also into vampires and goth stuff :D), here's one example:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhONg2PfjavG4algoe7YCCOh4JPJMvNKCwzXRLecvpVyH6hper4Eheox3l4d7k9mQKE_xB-f7v7tXT5TdW12kcbdee2phLk3ojH3dYBWziy6TVq8PDD7xO4u8P20shyjfWNGt7Rv1QQW8Bu/s1600/nablog1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhONg2PfjavG4algoe7YCCOh4JPJMvNKCwzXRLecvpVyH6hper4Eheox3l4d7k9mQKE_xB-f7v7tXT5TdW12kcbdee2phLk3ojH3dYBWziy6TVq8PDD7xO4u8P20shyjfWNGt7Rv1QQW8Bu/s640/nablog1.jpg" width="640" /></a></div><br />
Mine is here (apparently I prefer brighter colors and girlie thingies unlike my sis'):<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhDq31nFCoP95peGoRKs0ia6qcmBIF86a85IFqe5BZRnnbRdmo22TPV559CULMT7e9cpJ-HIUpemgM-jVfP-O5ilREbv_iZPAiM1p7fSZ9HxjPIZIMk-xFwdMlT1Ets9bnHMNLm661bMM/s1600/nablog2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhDq31nFCoP95peGoRKs0ia6qcmBIF86a85IFqe5BZRnnbRdmo22TPV559CULMT7e9cpJ-HIUpemgM-jVfP-O5ilREbv_iZPAiM1p7fSZ9HxjPIZIMk-xFwdMlT1Ets9bnHMNLm661bMM/s640/nablog2.jpg" width="640" /></a></div><br />
It's my first creation so it's not perfect and I haven't browsed through all the features as there are so many of them :D Anyway, now you have the chance to get this software for free thanks to <a href="http://www.mymemories.com/">My Memories</a>!<br />
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<u><i><b>To enter:</b></i></u><br />
<ol><li>Only <b>one entry</b> per person, please! </li>
<li>Leave a comment under this post with <b>your email included</b>! </li>
<li><b>Visit</b> <a href="http://www.mymemories.com/">My Memories</a> and tell me what album template you like the most <b>in your comment</b>.</li>
<li>Tell me <b>which recipe</b> you like the most on my blog <b>in the comment </b>:)</li>
<li>Follow my blog via Google Friends Connect or subscribe by email (both on the right - in my sidebar).</li>
</ol><div style="font-family: inherit;"><u><i><b>Extra</b></i></u>: for a bonus entry follow My Memories on <a href="http://blog.mymemories.com/" target="_blank">My Memories Blog</a>, <a href="http://www.facebook.com/pages/MyMemories/140359372717593" target="_blank">My Memories Facebook</a> or <a href="http://twitter.com/#%21/mymemoriessuite" target="_blank">Twitter</a>.</div><div style="font-family: inherit;"><u><i><b>Giveaway Details</b></i></u>: This giveaway is open to anyone anywhere in the world! It starts on Sunday, January 15, 2012, and ends on Sunday, January 29, 2012.</div><br />
<div style="font-family: inherit;"><u><i><b>The Winner</b></i></u>: will be chosen randomly by Random.org and sent an email. I'll give him/her all the necessary information about the prize :) If the winner doesn't respond within 5 days, I'll choose a new winner.</div><br />
<div style="font-family: inherit;"><u><i><b>The Prize</b></i></u>: The winner will receive a free (full version) <a href="http://www.mymemories.com/digital_scrapbooking_software">My Memories Suite v3</a> (original price $40.00 USD). It'll be provided by the wonderful people in My Memories company. </div><br />
<div style="font-family: inherit;">Want to get your <a href="http://www.mymemories.com/digital_scrapbooking_software">My Memories Suite</a> now? Here I have one more treat for you! I offer you a special discount code for $10 USD - this means instead of $40 USD you'll pay only $30 USD. The code is: <b>STMMMS44554</b> (it applies only when buying My Memories Suite v3). </div><br />
<div style="text-align: center;"><span style="font-size: large;"><b>So, January 29 is behind us and it's time to announce the winner! And the winner is....number 6 - Betsy! Congratulations!! You'll receive an email with all the necessary information shortly :)</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7gx17wXmva13TKTBG-U4GJkO2R2WTvGe0Gq3560a_mbugirdmKpgTULytNW9p2jBFzBiIklhI5N1qakT35RyaV4x01gCJP0aVpqUUDoktcFaY0bp-LW1x8WDfOPPKxWVEpl3tDJ9z7Z6O/s1600/giveaway+winner.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7gx17wXmva13TKTBG-U4GJkO2R2WTvGe0Gq3560a_mbugirdmKpgTULytNW9p2jBFzBiIklhI5N1qakT35RyaV4x01gCJP0aVpqUUDoktcFaY0bp-LW1x8WDfOPPKxWVEpl3tDJ9z7Z6O/s1600/giveaway+winner.png" /></a></div></div>Catalinahttp://www.blogger.com/profile/09988662143955575133noreply@blogger.com20tag:blogger.com,1999:blog-6358760450079426243.post-34775419683243418362011-12-30T09:01:00.000-08:002012-01-14T07:08:23.308-08:00The Daring Bakers' Challenge: Wheat Rye Bread with Cumin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQzKED9c55SwXCaDecIATtC4STM87-Z1ZLIu5bD3bfvJmD59tMEcPNw5rUMHtn7y9MuCDIT-3P7YnmyuasQx1TUCpZXM7EB3OaH7kYsIysPwIf__3qYuq1Ew3NGVMoDdoOwd16yV_C-Ke/s1600/03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZQzKED9c55SwXCaDecIATtC4STM87-Z1ZLIu5bD3bfvJmD59tMEcPNw5rUMHtn7y9MuCDIT-3P7YnmyuasQx1TUCpZXM7EB3OaH7kYsIysPwIf__3qYuq1Ew3NGVMoDdoOwd16yV_C-Ke/s640/03.jpg" width="480" /></a></div><i>Our Daring Bakers Host for December 2011 was Jessica of <a href="http://myrecipeproject.blogspot.com/">My Recipe Project</a> and she showed us how fun it is to create Sour Dough bread in our own kitchens! She provided us with Sour Dough recipes from Bread Matters by AndrewWhitley as well as delicious recipes to use our Sour Dough bread in from Tonia George’s Things on Toast and Canteen’s Great British Food!</i><br />
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At first I have to say that the Czech Republic is a country of bread :D It's the basic type of any kind of pastry and you can find it anywhere at any time! Every family eats bread, no exceptions, I swear! I think Czech people can't imagine living without a fresh loaf of bread sitting on their countertop each morning, ready to be sliced and eaten with good creamy butter and tasty ham or cheese. And that's exactly how we feel about bread in my family.<br />
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The most popular kind of bread in our country is wheat rye bread spiced with whole cumin and slightly salted but in shops there we can find hundreds of different breads - potato bread, whole wheat bread, white bread, bread for toasts, garlic bread and I could go on and on and on. However, nowadays it's not so common to make your own bread when it's so much easier to buy some in your local store. At least I don't bake my own bread because the process has always seemed to be too complicated. Nevertheless, now I'm really happy I tried it and my parents beg me to bake bread much more often.<br />
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Jessica provided us with some bread recipes but to be honest, I had to try to make our Czech wheat rye bread because it's something I've been craving to do since...ever :) My biggest inspiration comes from <a href="http://www.cuketka.cz/">this site</a> by Cuketka. However, I'm really happy that Jessica gave us so many step by step directions when it comes to making sour dough - that's what the bread is made out of and creates the very typical slightly sour taste. So for the sourdough rye starter I used her recipe and it's a keeper for sure.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-fcQ9hVxercA/Tv3tPFoJX_I/AAAAAAAAA7s/a0_fHeaRlTg/s1600/01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbbQcLBRfBfGD0Yt56qSr3gjhe6wdOeXCILBOE49Svh_HuLoy427rdepLbRlrVETjJ9cIcXVA3zGQ7K5BTz2yn5Bp6H93Bl6NbLFgE68yqsLLZ7wTcmWLs-m9OP9ksbgJRJT7vUvq7Ta1t/s1600/02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbbQcLBRfBfGD0Yt56qSr3gjhe6wdOeXCILBOE49Svh_HuLoy427rdepLbRlrVETjJ9cIcXVA3zGQ7K5BTz2yn5Bp6H93Bl6NbLFgE68yqsLLZ7wTcmWLs-m9OP9ksbgJRJT7vUvq7Ta1t/s640/02.jpg" width="480" /></a></div><br />
By the way bread is "chleba" in Czech (<i><a href="http://translate.google.cz/?hl=cs&tab=wT#cs%7Ccs%7Cchleba">pronunciation here</a></i>). I have to say I'm quite proud of myself - I truly was so afraid that the bread'd turn out inedible but in fact it tasted exactly the same like from a bakery! I didn't find the making of bread too difficult but of course, there always is plenty of space for improvement. Next time I'd like my bread to be a bit higher and less flat. <br />
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One last note from me - for this bread a special type of basket is used to give it the very typical shape. This basket is called "ošatka" in Czech (<i>pronunciation: oh-shat-kah</i>) and it creates nice pattern on the bread's surface (for your imagination - <a href="http://www.google.cz/imgres?q=o%C5%A1atka+na+chleba&um=1&hl=cs&gbv=2&biw=1198&bih=520&tbm=isch&tbnid=nWaggjc5BZEOTM:&imgrefurl=http://www.osatky.szm.com/ponuka_oval.html&docid=eybmeQXjkU4I8M&imgurl=http://www.osatky.szm.com/novy.jpg&w=368&h=523&ei=VKH9TsagC9PT4QT_moSSCA&zoom=1">here</a> you can see some). If you don't have it, don't worry, use any basket that is similar to this or any bowl/baking pan with similar shape. Just don't forget to flour it A LOT!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvqlocGofeFYymTmvlRNeTYhjvp7oIvtRhwTVDpyqTwIka7-xcRd_Bf38wy17E2Y788v-6BBShF-fdINsdSQuvVWcjFFAlzXXdqFTZSrmKeFC13le3VOAQXV-U1RIVUhySIZJCsDj7gGD/s1600/05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvqlocGofeFYymTmvlRNeTYhjvp7oIvtRhwTVDpyqTwIka7-xcRd_Bf38wy17E2Y788v-6BBShF-fdINsdSQuvVWcjFFAlzXXdqFTZSrmKeFC13le3VOAQXV-U1RIVUhySIZJCsDj7gGD/s640/05.jpg" width="480" /></a></div><br />
Another mandatory item for this challenge was making a recipe that would showcase the bread. For this part I have decided to make homemade lard. As a little girl I'd spend a lot of time with my granny living in a small village. There in Czech villages almost everyone used to have a pig. It was not a pet but once it grew up enough it was killed by the people (<i>this kinda "ceremony" is called "zabijačka" in Czech</i>) and all of the pig was used - for cooked meet, stew, sausages and homemade lard. It's not like I'd love to eat lard by spoonfuls right from the jar, but I can tell you that a slice of fresh bread with thin layer of homemade lard sprinkled with salt and chive or parsley is absolutely amazing experience! There's nothing more typical for Czech breakfast in the countryside. So by making this, I wanted to return to our national traditions (oh yes, looks like there still is a bit of patriot in me :D).<br />
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<i>These tips come from Jessica: Good bread starts with good flour. Beyond trying to find good quality, local (organic if possible) flour, Whitley recommends finding out three things: how was it milled? (stoneground ideally, to retain more nutrients); how much of the original grain is left in the flour (ideally 95-100 % for bread making); and lastly, how much protein is in the flour? (the more protein, the more gluten, leading to a more stretchy dough – ‘strong’ or ‘bread’ flour indicates a higher level of protein).</i><br />
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<i>Once you’ve finished baking, you’ll have some leftover starter. Keep this in a Tupperware container, as this is what you will use to start your next loaf (and so on…)! Some of the best starters are hundreds of years old – and they get better with time. If you bake daily, you can keep your starter at room temperature. If you bake weekly, I’d keep it in the fridge. You can also freeze starter if you bake very infrequently, but I find it does fine in the fridge so long as you feed it at least once a month. Simply refresh your starter according to the recipe – or with equal parts by weight of flour and water – and let it come back to life at room temperature.</i><br />
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<i>You might notice that your starter starts to smell a bit like acetone – this is completely normal. It may develop a grey liquid on top, which you can either pour off or stir back into the starter. When I refresh mine, I discard half of the original starter and add in fresh flour and water for the yeast to feed on.</i><br />
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<i>Sometimes, very rarely, a starter might get moldy. This is often due to being left at room temperature without feeding. If there is a lot of mold throughout the starter, I would discard it. But the odd bit is not always a problem. It is nearly impossible to kill a starter, unless you get salt or chemical products in it – so don’t fret! Often it is just a matter of feeding it over a few days and nursing it back to life.</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhICBprQffHlCliIFnSB3L1-FhypDIJwE2Gq9CUVXTQ__VOcrogLuaPxxIpNsdybN17PaWdYOQWcHQ9GQb4GL91hTb5xqQIhWgcRtOWheuPMOzw4jvzZr1LAoUOuFf-l7pRIgtxdWWFrS1M/s1600/mini.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhICBprQffHlCliIFnSB3L1-FhypDIJwE2Gq9CUVXTQ__VOcrogLuaPxxIpNsdybN17PaWdYOQWcHQ9GQb4GL91hTb5xqQIhWgcRtOWheuPMOzw4jvzZr1LAoUOuFf-l7pRIgtxdWWFrS1M/s320/mini.jpg" width="275" /></a></div><b>Ingredients:</b><br />
<i><u>Sourdough Rye Starter:</u></i><br />
120g (1 cup) rye flour<br />
260ml (1 cup + 1 tbsp) tap water<br />
<u><i>Bread:</i></u><br />
300g (1 1/4 cups) sourdough rye starter<br />
300g (2 1/2 cups) wheat bread flour, sifted<br />
150-200ml (2/3 to 4/5 cup) water<br />
2 tsp salt<br />
1 tsp whole cumin<br />
water for brushing <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBIO5wzaS1MqmMZc_VUGUsMC-6ne5leWRsrfLI0vBYYluyYfx4w74U_MyOBJ4cbCy2sE2VYpkrwfyqfWxc_xzkxcXDNfthaMzWYNfKfiQyowaWqbjAmfmCisPOae49DWYfWD8LeXJUx7MC/s1600/note.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBIO5wzaS1MqmMZc_VUGUsMC-6ne5leWRsrfLI0vBYYluyYfx4w74U_MyOBJ4cbCy2sE2VYpkrwfyqfWxc_xzkxcXDNfthaMzWYNfKfiQyowaWqbjAmfmCisPOae49DWYfWD8LeXJUx7MC/s200/note.jpg" width="200" /></a><b>Directions:</b><br />
<i><u>Sourdough Rye Starter:</u></i> This process takes 4 days. On <b>DAY 1</b> in a glass jar, mix 30g rye flour and 60ml water into a paste. Cover the jar with foil. Set somewhere warm (around 86°F/30°C if possible). I put mine on a radiator. It should be a very sloppy, runny dough, which will bubble and grow as it ferments. On <b>DAY 2</b> stir another 30g rye flour and 60ml water into the mixture from DAY 1, cover, and return to its warm place. On <b>DAY 3</b> stir another 30g rye flour and 60ml water into the mixture from DAY 2, cover, and return to its warm place. If you notice it has a grey liquid on top, just stir this back in and continue as normal. On <b>DAY 4</b> stir the last 30g flour and 60ml water into the mixture from DAY 3, cover, and return to its warm place for 24 hours. At this point it should be bubbling and smell yeasty. If not, repeat this process for a further day or so until it is! Your starter is finished now.<br />
<i><u>Bread:</u></i> In a large bowl, combine wheat bread flour, cumin and salt. Pour in the starter and 150ml water (I always use only 150ml water). Using a wooden spoon, mix until incorporated. If the mixture appears dry, add another 50ml water until you reach the desired consistention. The dough should be quite runny (but not too much) - more like pancake batter. Now knead the dough for 10-15 minutes using a wooden spoon or for 10 minutes using a kitchen aid/hand mixer with dough hooks. After that, the dough should be thicker and smooth. Transfer the dough onto a heavily floured countertop and slowly knead the dough with floured hands. It will be very sticky but don't panic. Knead until the dough is less sticky, thicker, smooth and silky. Form it into a ball, cover with teatowel and let rise for 30 minutes. Then form the ball into a cylinder and place it into the heavily floured basket. Sprinkle with more flour and let the dough rise in a warm place for about 3-6 hours or until doubled in size. Then carefully transfer the dough onto a lined baking sheet. Bake in preheated oven to 250C for 30-45 minutes or until rubby brown. When you knock on the bread it should sound hollow. Remove from oven, brush with hot water and let cool completely. Now you can slice it and eat :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s1600/note.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s200/note.jpg" width="200" /></a></div><ul><li>The bread should be doubled in size in the basket. Over risen bread will be very hard and flat after baking (because it won't rise again in the oven). Under risen bread won't bake properly and will be "curdled" in the middle (no air bubbles, but almost raw-like dough). </li>
<li>For the ultimate experience, spread a lice of the bread with good lard, sprinkle with salt and chopped chive or parsley.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhemjj_Hy_5_TfVpQvBxVFmawXLAkdIMq9pizGDCRutY0nLAmX41hnZyeA_xbrrJ8jsrdbShddN5uoH2YrV8OsGLX1xBpeEk8Mo-aTbXjiLc_PN53YJkx3sPrmU8jTBhO0FQnYH3h0WSU0S/s1600/07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhemjj_Hy_5_TfVpQvBxVFmawXLAkdIMq9pizGDCRutY0nLAmX41hnZyeA_xbrrJ8jsrdbShddN5uoH2YrV8OsGLX1xBpeEk8Mo-aTbXjiLc_PN53YJkx3sPrmU8jTBhO0FQnYH3h0WSU0S/s640/07.jpg" width="480" /></a></div><br />
<b>Verdict:</b><br />
Right now I'm getting ready for making this bread again. This one loaf 's devoured in only one day :D We usually eat the store-bought bread for at least two to three days so I was SO happy the rest of my family loved the bread. It has a slightly sour taste, you can detect cumin flavour but it's not very strong and it has the right level of salt in it. I can see myself making this kind of bread very often in the future :)Catalinahttp://www.blogger.com/profile/09988662143955575133noreply@blogger.com12tag:blogger.com,1999:blog-6358760450079426243.post-7055751625723325522011-12-15T14:43:00.000-08:002012-01-07T04:10:56.681-08:00Vanilkové rohlíčky (Vanilla Crescents)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2e1tbYk9FK9o2OdIdtzRVZtY6iXOusxHSxXiipPxrb1q8bHRiy2UPQlK3FWFjUUZUrxlGnhyQ3SBQF5QFzWEYZQZK-2uqeB0ox3y_rNIxs8DK1rd48vxVPuzlnZXDyQa1EPx61ats1Dg/s1600/05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2e1tbYk9FK9o2OdIdtzRVZtY6iXOusxHSxXiipPxrb1q8bHRiy2UPQlK3FWFjUUZUrxlGnhyQ3SBQF5QFzWEYZQZK-2uqeB0ox3y_rNIxs8DK1rd48vxVPuzlnZXDyQa1EPx61ats1Dg/s640/05.jpg" width="480" /></a></div><br />
Last time we <a href="http://catalinabakes.blogspot.com/2011/11/mince-pies.html">visited Britain</a> and that's why now I think it's time for "homecoming" :D Christmas is all about traditions and even though I love trying new exotic recipes I usually stick to the old good stuff during this holiday. I can't imagine not celebrating Christmas on 24th December. I love looking forward for the evening, decorating Christmas tree, one minute fasting (= you don't eat for a minute, then you do, then you fast for another minute :D) and useless waiting for the golden pig that never comes. Well, and at the end of the evening when you can see only pieces of wrapping paper everywhere, that's the time for Christmas cookies. In the Czech Republic there it is extremely traditional to bake many kinds of the cookies and one of the most popular ones are vanilla crescents. Mine have been in our family for more than 20 years - quite old, don't you think?<br />
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Vanilkové rohlíčky (<i>read vah-neel-co-veh roh-leech-kee</i>) are typical Christmas cookies, almost the symbol of Christmas. They originated in Austria in Wien where (just like in the rest of German speaking countries) they're known as Vanillekipferl. Nowadays they are considered typical Christmas cookies in Austria, Germany and Slovak countries in general. However, they are baked in Hungary, too. They are said to have been created in the shape of the Turkish crescent to celebrate the victory of the Hungarian army over the Turkish in one of the many wars between the nations. (In case you'd like to know more about our Czech Christmas traditions let me know in the comment and in the next post I can write about our customs :) )<br />
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The recipes vary across the countries but they are "built" on the same basis: flour, butter, sugar, vanilla, egg yolks and nuts - here is the biggest difference. In Germany there they're made mostly from almonds, in the Czech republic here we use mainly hazelnuts or walnuts. Right after being baked, they're covered in vanilla icing sugar which makes them nicely sweet and beautiful.<br />
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The flour you use in them is good old sifted all-purpose flour. Much more important is the choice of fat. In this case the only fat that exists is butter. Good, fresh butter with delicious creamy taste and strong milk smell. Once I've tried buying vanilla crescents in a shop and all I can say is this: "Never ever again!" They didn't taste THAT bad but they completely lacked the nice buttery flavour and reminded me some cheap sugary cookies because store-bought crescents have naver seen butter (only vegetable oils and fats). It's much better to make your own! Simply, don't use any vegetable fats or shotening in these cookies. Vanilkove rohlicky consist of butter, nothing else can make up for the taste!<br />
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Another thing that has to be in my vanilla crescents is vanilla. I always scrape out these beautiful vanilla seeds into the dough and for the ultimate vanilla taste I use organic vanilla sugar instead of plain sugar. Vanilla belongs even on the surface of the cookies so about a week or two ahead I place approx. 250g of icing sugar (2 cups) into an airtight container, add in split 1-2 vanilla pods. every day I shanke it a bit and after two weeks I have a fabulousaromatic homemade vanilla sugar (and then I keep adding another vanilla pods and I think now I have in the cointainer about a pound of sugar and 20 pods :D).<br />
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As for the nuts, we have always used walnuts because they grew in our garden :D And their taste is the strongest of all nuts (I've tried them with almonds and they weren't so good) but you might use hazelnuts or even pecans. By the way, shaping the crescents is a great family fun (just try not to taste the dough before baking - it's pretty good and could disappear before you get to baking :D) - me, my sister and mom always meet in the kitchen and listening to Christmas carols, start shaping our rohlíčky. It doesn't matter if they do not look exactly the same - that's where the magic is :) I prefer extra tiny crescents, mom likes pretty arc-like crescents and my sister loves nice thick & big ones :D It's really easy to shape them, you don't need any special equipment besides your hands.<br />
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I've browsed through tons of crescents recipes but I have never seen exactly the same that I use. I have no idea where my mom got the recipe from. She doesn't remeber either but I'm sure they have a strong tradition in our family. My mom writes down notes about every single Christmas cookies we bake every year and the first note comes from 1989 and these cookies are already there! I think my granny uses the same recipe. Anyway, mom had to give the recipe to our neighbour, auntie and several of her friends because they liked them so much. There's something about them :) At least they're very addictive :D<br />
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<b>Ingredients:</b><br />
150g (1 cup + 3 tbsp) all-purpose flour, sifted<br />
50g (1/3 cup + 1 tbsp) finely ground walnuts<br />
30g (1/4 cup) vanilla icing sugar<br />
20g (1 3/4 tbsp) organic vanilla sugar<br />
1 vanilla pod<br />
110g (1/2 cup) softened butter, chopped<br />
1 egg yolk<br />
vanilla icing sugar for covering<br />
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<b>Directions:</b><br />
In a bowl, combine sifted flour, nuts, sugars and vanilla seed scraped out from the pod. Add in chopped softened butter and egg yolk. Using a knife, mix until combined. Then using your hands, knead until you get nice soft and solid dough that is not crumbly at all. Cover in a plastic wrap and refrigerate overnight. The next day pinch off small pieces (their size should be similar to a small walnut) of the chilled dough and roll each one into a strip 4cm long and about 1cm wide (don't flour your board).<span class="instructions" itemprop="recipeInstructions"> Shape each strip into a crescent by pulling it into a semi-circle. Place them on a lined baking sheet. Bake in preheated oven to 170C for 10 minutes or until the edges become beige (not brown!). Remove from oven, let cool for 5 minutes and them roll them vanilla icing sugar. You can either eat them right now or store them in an airtight container in a cool place (these cookies get better with time - store them in refrigerator for 2-3 days and they'll be even better!).</span><a href="http://www.food.com/recipe/vanilla-crescents-vanilkove-rohlicky-14687#ixzz1gMVLKm32" style="color: #003399;"></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s1600/note.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s200/note.jpg" width="200" /></a></div><ul><li>If you're not dieting, make a double batch - they are so good they tend to disappear in no time (or am I the only one who's capable of devouring the entire plate of them in one sitting??).</li>
<li>The serving is only approximate - if you make tiny crescents, the recipe yelds more than 60 pcs. If you make bigger crescents, you may end up with 40-45 pcs.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3NGndbdILhcwih-M0ov_Pzaxhtn4f4K1hO7WbO6jGfUlYCYFMFkQFDP11vNfFvss0CiOv0o8nicEwkCDTI0zH8cdBIdUZFAsqbB7FRunLaDQrjKClRz-w8cIPAUp55x7A-YU4ND1qaflb/s1600/09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3NGndbdILhcwih-M0ov_Pzaxhtn4f4K1hO7WbO6jGfUlYCYFMFkQFDP11vNfFvss0CiOv0o8nicEwkCDTI0zH8cdBIdUZFAsqbB7FRunLaDQrjKClRz-w8cIPAUp55x7A-YU4ND1qaflb/s640/09.jpg" width="480" /></a></div><br />
<b>Verdict:</b><br />
I love their addictive vanilla smell, a thin sugar crust on the surface, slight crunch when you bite into them and the feeling when they melt in your mouth. I always realize in this moment that Christmas is here for real. As I'm writing about the right now, my stomach is becoming really hungry :D I bake many different kinds of Christmas cookies but vanilkové rohlíčky are always included. I recommend baking these a week before Christmas and storing them in a top secret place otherwise when you open the container on Christmas Day you'll only see a few leftover crumbs :D<br />
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Linked to:<br />
<a href="http://sweet-as-sugar-cookies.blogspot.com/">Sweets for a Saturday</a><br />
<a href="http://www.wellseasonedlife.com/">Sweet Indulgences Sunday</a><br />
<a href="http://thischickcooks.blogspot.com/">These Chicks Cooked</a><br />
<a href="http://www.alli-n-son.com/">Sweet Tooth Friday</a>Catalinahttp://www.blogger.com/profile/09988662143955575133noreply@blogger.com25tag:blogger.com,1999:blog-6358760450079426243.post-53761439475925943602011-11-30T04:30:00.000-08:002011-12-11T02:16:17.319-08:00Mince Pies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFLSnJf85Ixi7ZgH1cGmrYfzBprA_eB0nIzVVKAHIK7wc4mmmELF1Rs-lRsRW1OSmCdsQC0Yqh-GuLyVgVPpxURdKa6C62RO7cUVfYwXPmkSTRCHSEVY8Z01oBaAacfFCXPZ_Vd_qXIz6E/s1600/04.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFLSnJf85Ixi7ZgH1cGmrYfzBprA_eB0nIzVVKAHIK7wc4mmmELF1Rs-lRsRW1OSmCdsQC0Yqh-GuLyVgVPpxURdKa6C62RO7cUVfYwXPmkSTRCHSEVY8Z01oBaAacfFCXPZ_Vd_qXIz6E/s640/04.JPG" width="480" /></a></div>The magic number for today is 24. Asking why? No, don't worry, this IS a foodblog, no oracle or something :D The number reffers to the days left to Christmas. I think you all have to be bored by my constant talking about it but I simply love Christmas time. And I want to share my Christmas mood with you :) Here you have my first official Christmas cookie recipe (at least in this year and only when you don't count blondies as a Christmas cookie alternative) but these are not cookies in fact... <br />
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I'll start pretty much at the beginning. Mince pies are typical Christmas pastries in Great Britain and its former colonies. A mince pie originated in the 13th century when returning European crusaders brought with them Middle Eastern recipes containing meats, fruits and spices. The early mince pie was known by several names, including mutton pie, shrid pie and Christmas pie. Typically its ingredients were a mixture of minced meat, suet, a range of fruits, and spices<a href="http://en.wikipedia.org/wiki/Nutmeg" title="Nutmeg"></a>. Served around Christmas, the pie was associated with supposed Catholic "idolatry" and during the English Civil War was banned by the Puritan authorities. Nevertheless, the tradition of eating mince pies in December continued through to the Victorian era. During those years, they changed their size and became sweeter. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNDBesIpxwz__SIWoUS5QZBc37_bBW3993xh8WtunRwGYI8-isPyZTBigfeb80Q1_KiToUmS3fRx6ObHD7j7gsL81jF62vJQa8jAIhAZXyeHQuntVo3RYPjUeCg7bfK8mZmpTcB5ME783Z/s1600/01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNDBesIpxwz__SIWoUS5QZBc37_bBW3993xh8WtunRwGYI8-isPyZTBigfeb80Q1_KiToUmS3fRx6ObHD7j7gsL81jF62vJQa8jAIhAZXyeHQuntVo3RYPjUeCg7bfK8mZmpTcB5ME783Z/s640/01.jpg" width="480" /></a></div><br />
The (sometimes a bit scary) ingredients in the filling differed quite a lot during the long time - especially when it comes to meat: beef, veal or mutton, goose, neat's tongue, beef suet and this all was accompanied by some alcoholic beverages (brandy or distilled liquor) and dried fruit (and sometimes even various types of sugar and syrup). I think I can say the pies were more than diverse :)<br />
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Mince pies as we know them nowadays started to develop in the Victorian era when people started to prepare the filling as a preserve so that it'd be available any time during the whole year. As the time went on, the meat slowly disappeared and now only suet can be found in the filling. Even though they are a very popular and traditional Christmas treat they no longer consist of exactly 13 ingredients which symbolized Jesus and twelve Apostles.<br />
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To summarize it a bit: there are two parts in mince pies - <a href="http://catalinabakes.blogspot.com/2010/11/shortcrust-pastry.html">shortcrust pastry</a> (made only from butter) and filling called mincemeat. When it comes to mincemeat, you can either be scared or remain calm. You won't find any meat in the mincemeat but you will find suet. The rest consists of nicer ingredients such as currants, apples, raisins, sugar, alcoholic beverages and various spices.<br />
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Suet is supposed to conserve the fruit and make the filling "finer" in your mouth. It is comes from cows where it's "stored" around kidneys. People also used it because it was the cheapest fat available. Maybe you feel sick a little right now but when you think it over it's almost the same as lard but suet is flavourless and should not have any aroma/odor. Now I'd like to share with you my (un)happy story.<br />
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In my opinion, we should try to do anything that's possible in our life so when I decided to make mince pies I had to try using suet. I went to visited four butchers asking for suet. One of them told me he didn't sell meat (yes, he really said that!), another one brought some awful green mass saying it didn't have to be fresh (yuck!) and the other didn't have any suet at all. A few days later, I went shopping for clothes and discovered another butcher's. And here I finally bought nice fresh suet. It was almost for free - extremely cheap. I felt so happy. As soon as I arrived home I wanted to separate the fat from the membrane that holds it loosely together. However, something was wrong with my suet - it was impossible to separate it so I tried to slowly heat it over a low flame to melt it.What a mistake! What a horrible mistake! Two minutes later, my flat was full of absolutely disgusting smell and in that particular moment I felt like vomiting. I felt soo sick. The smell was terrible, the worst I have ever smelt in my whole life. Yuck! I immediately turned off the heat and through away that smelly suet. This led into desperate search for suet substitute...<br />
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What's the right substitute for suet? I searched the net and found out it's vegetable suet. Vegetable suet is made from palm oil and tiny addtion of rice flour but you can easily use any type of solid white vegetable fat (not margarine). Although I am strictly against using these types of fat in my kitchen I didn't want to let the suet win over me :D So in this recipe I'm using vegetable fat (since I don't live in the USA it's hard for me to say which type of fat would be the best but I think that <b style="font-weight: normal;">Crisco</b> All-Vegetable Shortening should work, in Britain there you can buy fat that is called vegetable suet).<br />
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Let's move forward. First of all, you have to make the mincemeat approx. one or two days ahead and then you can assembly the pies. The British usually prepare their mincemeat as a preserve so that they can use it any time during the year(s) or they simply buy canned mincemeat (though they admitt that homemade is the best). It doeasn't matter that much wheter you use brandy or distilled liquor because every recipe uses different alcoholic beverage. For example I used our homemade slivovice (in English known as slivovitz or plum brandy) - it's a distilled liquor from plums. This year we have homemade apricot brandy so I plan to use this one (if I'm lucky enough and my parents won't drink it up till Christmas :D).<br />
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Currants are also a part of mincemeat. I've mentioned them here with <a href="http://catalinabakes.blogspot.com/2011/04/hot-cross-buns.html">Hot Cross Buns</a>. They are a special type of grapes planted in Greece and they may not be available everywhere (for example here in the Czech Republic). If you live in a country where dried currants aren't available, here's my tip. I use dried red currant instead of the currants - it's similar in size and color though red currant is a bit more on the tart side. How to make your own dried red currant? Just bake aprox. 300g of fresh red currant on very low heat (100-150C) for about 1-3 hours until dry. You'll get aprox. 60g of dried red currants which is enough for this recipe. And if even this is impossible, simply use two different kinds of raisins which are available in your local store :) One last note: cooled mincemeat doesn't look very tasty (it's fruit swimming in pieces of fat) but it smells wonderful so don't let this stop you (and don't try to taste it - it's not very good on its own, it becomes divine when baked in the pastry).<br />
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Wheter you use suet or vegetable fat, that's up to you. I recommend using vegetable fat since suet can be rather disgusting but if you have a source of good suet then go for it! And now let's bake a <strike>cake</strike> pie :)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhksSoL8u9X3x-emNIOY4S4pPmL-_dhliGz03qvbRpKOPVEVoXY7UwT_gIHY47jgFUiWcuaOQdh1mR7GEATrL4C775zxpVxmTFXxEnUMFjZYQn61hhlgtxgV0gQnsZIIh_wdHmEAvNhzmqk/s1600/mini.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhksSoL8u9X3x-emNIOY4S4pPmL-_dhliGz03qvbRpKOPVEVoXY7UwT_gIHY47jgFUiWcuaOQdh1mR7GEATrL4C775zxpVxmTFXxEnUMFjZYQn61hhlgtxgV0gQnsZIIh_wdHmEAvNhzmqk/s320/mini.jpg" width="275" /></a></div><b>Ingredients:</b><br />
<i><u>Mincemeat:</u></i><br />
65g tart apples, peeled and grated<br />
60g raisins<br />
60g currants (or dried red currant)<br />
45g sultanas<br />
35g candied peels<br />
60g brown sugar<br />
50g white vegetable fat (or suet)<br />
fresh lemon juice from 1/3 lemon<br />
fresh orange juice from 1/3 orange<br />
1/5 tsp ground cloves<br />
1/5 tsp ground cinnamon<br />
1/5 tsp grated nutmeg<br />
1/5 tsp ground all-spice<br />
15ml brady or distilled liquor<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGoho3MzJdI1fRPWBG-A-qa1bk5hgL7aIYo24j1Cb3_E6bu4YgPZC900YcV0qZnnQGg_IQ8UGk3hmwdIuVsi05dQQ3xytfp-EQw5MxjF2O8UaHtMr_0vSa9x4iTVZ90ZE-OLhvc7IOufMb/s1600/note.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGoho3MzJdI1fRPWBG-A-qa1bk5hgL7aIYo24j1Cb3_E6bu4YgPZC900YcV0qZnnQGg_IQ8UGk3hmwdIuVsi05dQQ3xytfp-EQw5MxjF2O8UaHtMr_0vSa9x4iTVZ90ZE-OLhvc7IOufMb/s200/note.jpg" width="200" /></a><u><i>Pastry:</i></u><br />
230g all-purpose flour<br />
115g unsalted butter, cut into tiny lumps<br />
a pinch of salt<br />
1 glass of refrigerated water<br />
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<b>Directions:</b><br />
<u><i>Mincemeat:</i></u> In a baking bowl combine all the ingredients, except for the brandy, stirring them thoroughly. Cover the bowl with a plastic foil and leave the mixture in a cool place (not in your fridge) overnight so the flavours can develop. The next day, bake covered with aluminium foil in preheated oven to 120C for about 1 hour. Stir a few times during baking. Remove from oven and let cool completely, stirring occasionally. Stir in the brandy and transfer into sterilised jars. Cover with waxed discs and seal. This way it can be stored for 1-2 years. If you want to use your mincemeat within 1-2 days, just keep it cover in the bowl (no need to transfer it into jars).<br />
<u><i>Pastry:</i></u> <a href="http://catalinabakes.blogspot.com/2010/11/shortcrust-pastry.html">RECIPE HERE</a> (in this case the only fat used is butter - pies are more cookie-like).<br />
<u><i>Assembly:</i></u> Roll out the cooled pastry on lightly floured surface into 3mm thin rectangle. Cut out rounds (7cm in diameter). Grease and flour your muffin pan. Place the rounds into the prepared muffin pan so that each round has (approx. 1 cm high) edges which will hold the mincemeat. Fill each round with the mincemeat to the top. Cut out large stars from the leftover dough and cover the mincemeat with them. Refrigerate the pies for about 10 minutes. Bake in preheated oven to 200C for 12-15 minutes until lightly beige around edges (they should stay mostly pale). Let cool for 5 minutes, then remove each pie from the tin using the handle of a teaspoon. Either let cool completely or eat when still warm (thumbs up for this!). Anyway, don't forget to dust with icing sugar before serving.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s1600/note.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s200/note.jpg" width="200" /></a></div><ul><li>The amount of pastry is exactly for 16 rounds and 16 stars and so is the mincemeat (at least I had no leftover). If you want to make more pies, simply double the amount of ingredients.</li>
<li>The mincemeat itself doesn't look very tasty, but baked in the pies it tastes great.</li>
<li>For 60g of dried red currants you need approx. 300g of fresh (or freezed) red currant. If you don't have it, use yet another type of raisins (e.g. jumbo raisins).</li>
<li>Use either suet or vegetable fat. Use neither butter nor margarine - these fats would be burned during baking.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyN-gjE8HSJ6UhfQs3G-gFxpCSBBtnB2E6tvnmFFDzXk_D84okZSkuYPMh4lIDM224_hEm40PQ0zqQNiFrGTrhJi3BFHH-nFy3A1gCRiH4VfTy1DpJnFWSGNoFBpdaX0CYcffbDh9Bgxr1/s1600/09.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyN-gjE8HSJ6UhfQs3G-gFxpCSBBtnB2E6tvnmFFDzXk_D84okZSkuYPMh4lIDM224_hEm40PQ0zqQNiFrGTrhJi3BFHH-nFy3A1gCRiH4VfTy1DpJnFWSGNoFBpdaX0CYcffbDh9Bgxr1/s640/09.JPG" width="480" /></a></div><br />
<b>Verdict:</b><br />
Although it seemed to be quite scary at the beginning, I was pretty satisfied at the end. The very first warm pie was devoured by my sister (she had no idea what she's eating) and she immediately fell in love with it. The rest of the pies were placed into decorative muffin cups and served as a dessert after our traditional Christmas Eve dinner (fried carp, potato salad). everybody asked me what they were all about and I let them guess :D My mom was quite surprised that I used vegetable fat but everybody agreed that the pies were very tasty. The pies are not too sweet, they have a beautiful aroma and slightly sour flavour from red currant. The shortcrust pastry is wonderfully crispy and melt-in-your-mouth with strong butter flavour. I'd say it's a pretty good change after tons of super sweet Christmas cookies. Personally, I don't like candied peels but in these pies I didn't mind it at all. Red currant made the taste of mince meat quite strong, raisins provided perfect juiciness and plum brandy was somewhere in the background (however, its taste wasn't very strong). As for the fat, nobody recognized it, it didn't appear in the taste at all. So mince pies get excellent mark from me :) And the last note: while I was uploading the photos to this post, my mom saw them and said: "Oh, these were good, I loved them. Hope you'll make them again..."<br />
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Linked to:<br />
<a href="http://www.alli-n-son.com/">Sweet Tooth Friday</a><br />
<a href="http://sweet-as-sugar-cookies.blogspot.com/">Sweets for a Saturday</a><br />
<a href="http://www.wellseasonedlife.com/">Sweet Indulgences Sunday</a><br />
<a href="http://thischickcooks.blogspot.com/">These Chicks Cooked</a>Catalinahttp://www.blogger.com/profile/09988662143955575133noreply@blogger.com15tag:blogger.com,1999:blog-6358760450079426243.post-43463586262831591352011-11-16T12:59:00.000-08:002011-11-26T02:10:25.264-08:00Coconut and Lemon Quark Cheese Mini Bundt Cakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMLeG8g_BAsmAYFUg4TLxjFhnhiOsRV-W353FgQVnGPJPfk9gQWghP-innafuhr4tRU7ThaLiEOr56qjLPKmzjoV6OYDBmDN5hAKr1nJCYadpqpCd9pHhCRziNbIDfEbDhmCQodFZtUmw/s1600/16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMLeG8g_BAsmAYFUg4TLxjFhnhiOsRV-W353FgQVnGPJPfk9gQWghP-innafuhr4tRU7ThaLiEOr56qjLPKmzjoV6OYDBmDN5hAKr1nJCYadpqpCd9pHhCRziNbIDfEbDhmCQodFZtUmw/s640/16.jpg" width="640" /></a></div>I've just returned home and I can say I feel as if I met Father Frost :D It's truly is SO cold outside here. Two or three days ago I'd go out wearing sneakers, no gloves or scarves but that's gone for the next two or three months. Anyway, I bought some cool Christmas decorations (the edible ones included even though these won't last for more than a week as I love eating them :D). I'm officially in....the right Christmas mood. However, before I start adding recipes for Christmas cookies simply I can't leave you without these irresistible bundt cakes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpuoVDeUrQZIpeW7ULGBhXo3mbWPNWtzqKpZNJr8GL5_B01j3qL6ER0zPYoRLZXnctSzBW10JosvF6LIRZDoMtnyX-vUr8X2O54JuVq0Xk9zxm0kj3t26Z2yrIuSOVma_2-cvTubPptZkO/s1600/05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpuoVDeUrQZIpeW7ULGBhXo3mbWPNWtzqKpZNJr8GL5_B01j3qL6ER0zPYoRLZXnctSzBW10JosvF6LIRZDoMtnyX-vUr8X2O54JuVq0Xk9zxm0kj3t26Z2yrIuSOVma_2-cvTubPptZkO/s640/05.jpg" width="480" /></a></div><br />
Bundt cake comes from Europe where it's well-known in almost every single country. In my country it's called "bábovka" (read bah-b-off-kah) and it is one of the most popular desserts here. In fact, many people associate it with their childhood and family Sunday afternoon. I remeber eating bábovka every time I visited my granny in the highlands. She would prepare a cream bábovka (made from whipping cream). On the other hand, my grandpa would make a bundt cake in microwaveoven (believe you me, it's one of the best!). To make it short, a bundt cake is evergreen which can be made in 1000 ways and always tastes fantastic :)<br />
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Just to give you some more interesting info about this fabulous dessert, here you the names for bundt cakes in other countries (notice that most of the names come from German):<br />
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<ul><li><b>Gugelhupf - </b>or Gugelhopf, that's how they call it in southern Germany, Austria, Switzerland and Alsace; "Gugel" is a variation of German "kugel" (ball, globe) and "hupf" comes from the verb "hupfen" (jump)</li>
<li><b>Babka</b> - bundt cake in Poland </li>
<li><b>Bábovka </b>- our Czech and Slovak name for the cake </li>
<li><b>Bundt Cake</b> - that's how you know it, by the way the term comes from German</li>
<li><b>Guguluf</b> - quite a funny name which is used in Romania </li>
<li><b>Kouglof</b> - French "bundt cake"</li>
<li><b>куглоф </b>- can be written as kuglof, used in Macedonia</li>
<li><b>Kugelhopf</b> - this way they call it in the rest of Germany</li>
<li><b>Kuglof</b> - bundt cake in Hungary, Croatia and western Slovenia</li>
<li><b>Kugluh</b> - bundt cake in central and eastern Slovenia </li>
<li><b>Tulband</b> - or Gebak is used in the Netherlands </li>
<li><b>Wacker</b> - also known as Wacka is bundt cake in Upper Austria</li>
</ul><br />
<ul></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzP-gN4xStE3AnRFgFAt79NHu2R5TBXOEk8GYTvpXyev5yW8-nn8gqA8uHKun2eDjxERoaEirEV64xuH9hXZszWcCXNptzcAWUJ8dTNhV8NzMt0kIx-QFYCanueNiSZHwqE0_OGu9jyKMU/s1600/15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzP-gN4xStE3AnRFgFAt79NHu2R5TBXOEk8GYTvpXyev5yW8-nn8gqA8uHKun2eDjxERoaEirEV64xuH9hXZszWcCXNptzcAWUJ8dTNhV8NzMt0kIx-QFYCanueNiSZHwqE0_OGu9jyKMU/s640/15.jpg" width="640" /></a></div>Not that I would care too much about it :D Even though it is made differently in every country and family, the basics are the same: dough or batter that rises a lot during baking in a typical bundt cake baking pan/form. I think I can say that the whole world loves it :D<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYD069NigdU-Oy1Y9250mFOmAD3lufn8bSejfUJEskZREsnHUPOo57WW2BEYg16c40IfCzgji4y10scQfl0XfZJ5v3iAHFuMhDBpsy29KvWlt_jwkF9cep_lIMDUAkI3RFuorE7sk6MOb5/s1600/14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYD069NigdU-Oy1Y9250mFOmAD3lufn8bSejfUJEskZREsnHUPOo57WW2BEYg16c40IfCzgji4y10scQfl0XfZJ5v3iAHFuMhDBpsy29KvWlt_jwkF9cep_lIMDUAkI3RFuorE7sk6MOb5/s640/14.jpg" width="480" /></a></div><br />
And what exactly made me bake these mini bundt cakes? The very first thing is that I bought some nice mini bundt cake pans in June but I didn't use them till September. Well and then I saw a wonderful black&white quark bundt cake recipe on <a href="http://coco-choc.blog.cz/">Coco-Choc</a>'s blog and I couldn't resist! I found a lot of inspiration in her recipe and I'm so glad for giving them a try. Thank you! I love quark cheese, moist cakes, I have the pans, I <strike>have </strike>had enough time...so I started thinking about new flavours immediately. And almost in no time the bundt cakes were <strike>baked</strike> devoured :D<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaF_yw8LN70kGunOERXgBfz4B-8OhCp0HVayWrnuFt5nUXda8w5HzvDNLv4DI6Tq8f3eZn1gLmrwhB_UQTBkR3_cWmC8PbNLtlRRsIpKXJvf5cM6mmjUbB6gwVRwQK4nscv7tVZGfuiTX-/s1600/07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaF_yw8LN70kGunOERXgBfz4B-8OhCp0HVayWrnuFt5nUXda8w5HzvDNLv4DI6Tq8f3eZn1gLmrwhB_UQTBkR3_cWmC8PbNLtlRRsIpKXJvf5cM6mmjUbB6gwVRwQK4nscv7tVZGfuiTX-/s640/07.jpg" width="480" /></a></div><br />
First of all I discovered a huge lot of coconut in my pantry and then a lot of organic lemons and finally even a box of vanilla pods so I combined all of it (<span class="short_text" id="result_box" lang="en"><span class="hps">figuratively speaking). Later on, in my oven there were the-best-I-have-ever-eaten bundt cakes baking. I'm not kidding but I'll keep the rest for the verdict :)</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><span class="short_text" id="result_box" lang="en"><span class="hps"></span></span><br />
<span class="short_text" id="result_box" lang="en"><span class="hps"></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUiEwk1s-aC40kv1LnzKvVLTgThyphenhyphenOnkJh2a_LlFtpmdL0XokCtzNPDGvno5T7881VMP49SoPcFvsrhqR0UHL9pZ6vzmTJyZ5XFmO1L3Dim1G6McK6qBs_yYIrwCp6WhmapfX-8I4MgWvh_/s1600/mini.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUiEwk1s-aC40kv1LnzKvVLTgThyphenhyphenOnkJh2a_LlFtpmdL0XokCtzNPDGvno5T7881VMP49SoPcFvsrhqR0UHL9pZ6vzmTJyZ5XFmO1L3Dim1G6McK6qBs_yYIrwCp6WhmapfX-8I4MgWvh_/s320/mini.jpg" width="275" /></a></div><b>Ingredients:</b><br />
150g (2/3 cup) unsalted butter <br />
250g (2 cups) vanilla powdered sugar<br />
4 eggs, room temperature<br />
500g (2 1/4 cups) quark cheese<br />
200g (1 cup+1 tbsp) finely ground semolina<br />
12g (1 tbsp) baking powder<br />
a pinch of salt<br />
60g (3/4 cup) desiccated coconut<br />
2 tbsp fresh lemon juice<br />
grated lemon zest from 1 lemon<br />
butter for greasing<br />
desiccated coconut for flouring<br />
<u><i>Icing:</i></u><br />
2 tbsp fresh lemon juice<br />
about 70g (2/3 cup) sifted powdered sugar<br />
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<b>Directions:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVOjf5PoByFdlgzvOMa5hN76ECISMtISQkOxLihbBeBz4Eb2IO0meHNX25n8aHavjImgVQjEkN1tISrFQMBZVUSxN3J6seK9DnGMmlH_A7ueUwTYY_f6US0njkHksYRQ7NzfjJZEzfvtz/s1600/note.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVOjf5PoByFdlgzvOMa5hN76ECISMtISQkOxLihbBeBz4Eb2IO0meHNX25n8aHavjImgVQjEkN1tISrFQMBZVUSxN3J6seK9DnGMmlH_A7ueUwTYY_f6US0njkHksYRQ7NzfjJZEzfvtz/s200/note.jpg" width="200" /></a><u><i></i></u>In a mixing bowl, beat butter, sugar and egg yolks until light and fluffy, add quark cheese and beat until creamy. In another bowl, combine semolina with baking powder. Add the semolina mixture into the quark mixture. Whisk egg whites with salt until stiff peaks form. Gently fold the whisked egg whites into the batter. Now divide the batter into two parts: add coconut into one part and lemon juice+lemon zest into the second one. Carefully grease the baking pans with butter and flour them with coconut. Now layer the dough into the pans (start with lemon dough, then layer of coconut batter, again lemon batter etc.). Smooth the surface evenly (make sure you have more batter around the edges so that it doesn't rise into a huge hill in the middle as it bakes). Bake in preheated oven to 175C for 30-35 minutes until golden. Do not open the oven for the first 15 minutes, otherwise the cakes may collapse. Let cool for 10 minutes, decorate with icing and serve.<br />
<i><u>Icing:</u></i> In a bowl, whisk sugar and lemon juice. Add more sugar if needed to get a slowly pouring consistency.<br />
<u><i></i></u><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s1600/note.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s200/note.jpg" width="200" /></a></div><ul><li>I make my own vanilla sugar this way: for 250g powdered sugar I add 4 to 5 vanilla pods and I let this mixture sit in an airtight container for at least 1 week, but feel free to use seeds from vanilla pod in case you don't have vanilla powdered sugar.</li>
<li>If you don't have mini bundt cakes, simply use your ordinary large bundt cake pan - the batter is exactly for 8 mini bundt cakes or one regular bundt cake.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_W9DgaAeqhbj1BRjPi8KeoXV5IYQo7x8PlfzIlJiU8H8lKuUlaqVASn1_VWHDwQ8_f8BHt4iYurExhuOmijhpwTBj88RftuRbRkjQZ2kAwRVFyaOBoiR3JnTDyhsHG_UXm3_Qa_Or7B5l/s1600/09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_W9DgaAeqhbj1BRjPi8KeoXV5IYQo7x8PlfzIlJiU8H8lKuUlaqVASn1_VWHDwQ8_f8BHt4iYurExhuOmijhpwTBj88RftuRbRkjQZ2kAwRVFyaOBoiR3JnTDyhsHG_UXm3_Qa_Or7B5l/s640/09.jpg" width="480" /></a></div><b>Verdict:</b><br />
As I have mentioned above, these are the best bundt cakes I have ever eaten. Very moist, juicy with strong coconut flavour and fresh lemon taste. It's not overly sweet, just the perfect level of sweetness and when you add the icing...it can't be expressed by words :D The batter is soft, not at all dry, has wonderful aroma during baking you can smell coconut, vanilla and lemon all over your kitchen. And the beautiful yellow color (okay, that's probably because of the eggs which I got from my granny) reminds me hot summer (and not fall). Make them ASAP, because this bundt cake is out of this world :D<br />
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Linked to:<br />
<a href="http://www.alli-n-son.com/">Sweet Tooth Friday</a><br />
<a href="http://sweet-as-sugar-cookies.blogspot.com/">Sweets for a Saturday</a><br />
<a href="http://www.wellseasonedlife.com/">Sweet Indulgences Sunday</a><br />
<a href="http://thischickcooks.blogspot.com/">These Chicks Cooked</a>Catalinahttp://www.blogger.com/profile/09988662143955575133noreply@blogger.com20tag:blogger.com,1999:blog-6358760450079426243.post-88150631223658130942011-10-28T00:00:00.000-07:002011-11-18T07:36:18.830-08:00White Chocolate Blondies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEickjLO7WiWV4nXrqO0huce4EmtMij-sJ8979T6PjBUe1QARzBt2rAAKSC3YhjY10_5GosnHrN66V1lrS6dpUWyCfAKBvAj7bDCbOZHsfFNQCotDx4xShj6knlrYk-0gwy-dOlp70IkEE-F/s1600/07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEickjLO7WiWV4nXrqO0huce4EmtMij-sJ8979T6PjBUe1QARzBt2rAAKSC3YhjY10_5GosnHrN66V1lrS6dpUWyCfAKBvAj7bDCbOZHsfFNQCotDx4xShj6knlrYk-0gwy-dOlp70IkEE-F/s640/07.jpg" width="480" /></a></div>Well, here we are :D Two days ago I woke up in the morning and realized that only two months were left to Christmas. Two weeks ago I would say that it was too soon to think of Christmas. Right now I'm scared that I won't have enough time to buy the gifts and what's even worse - I have no idea what to buy :D Yesterday I went window-shopping and to be honest the Christmas atmosphere cought me. I cannot concentrate on my school stuff and I think about different kinds of Christmas cookies which I am going to bake and how many kinds it should be and so on. In my sidebar there is a survey connected to Christmas cookies and I'd love if you could participate, so don't be afraid to answer, it's 100% anonymous :) And when we are talking about cookies and sweets, it reminds me that I've decided to bring this Christmas atmosphere into my home, too, by making something small and sweet.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzfbY-x1XkuLnKv8TdRo98h7xaYHXgHyxFBRioslSB7lgcT9odqMwsZDJLLnjHCG4vFxyGIhw5yswEvrLcVtwCFSSKIldqSb8jW1G4CTU2IVBWeRcC50ejOf5bNM0_PTVJASpEjK5gyBw5/s1600/04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzfbY-x1XkuLnKv8TdRo98h7xaYHXgHyxFBRioslSB7lgcT9odqMwsZDJLLnjHCG4vFxyGIhw5yswEvrLcVtwCFSSKIldqSb8jW1G4CTU2IVBWeRcC50ejOf5bNM0_PTVJASpEjK5gyBw5/s640/04.jpg" width="480" /></a></div>Here some short info just in case you don't know :) What are those blondies? It's a typical American dessert so it means it's sweet, rich and for someone also fulfilling. I'd say that they are quite moist bars served cut into small squares. Yes, they're sweet because their flavour is based mostly on brown sugar, not chocolate (otherwise you'd get brownies). Blondies were invented by a Southern chef in 1982 after watching the MTV video for Heart of Glass by the pop group Blondie.<br />
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The basic ingredients are always the same - flour, brown sugar, butter, eggs, baking powder, and vanilla. The rest of the ingredients depends on baker's creativity. They often contain white or dark chocolate chips, but brown sugar should be the star here and not other components. Their consistency and texture resemble brownies and therefore they are sometimes called blonde brownies. My younger sister asked me to make them and because even I have never ever tasted them I wanted to make the basic traditional blondies :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCjcKEujx1F_c5sWvO82iYdefci4rcrQmsBZMTTnzxjE9CrarGuUxkFCj7eDXLgMoHDyUbBQcrkb8ezVIgtnaKFqnvHBk5PeGM2E2dmeO6PAX7b0iDDk0msx4u3RJYHWuzrAMUZbozo5Rc/s1600/06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCjcKEujx1F_c5sWvO82iYdefci4rcrQmsBZMTTnzxjE9CrarGuUxkFCj7eDXLgMoHDyUbBQcrkb8ezVIgtnaKFqnvHBk5PeGM2E2dmeO6PAX7b0iDDk0msx4u3RJYHWuzrAMUZbozo5Rc/s640/06.jpg" width="480" /></a></div><br />
The choice of sugar is the most important thing when it comes to these golden bars so don't even try to substitute white sugar for brown sugar - the taste will never be the same. However, in your store there you can find many different kinds of sugar. When I was searching for blondie recipe, I found out one thing: some recipes called for light brown sugar and some called for the dark one. Then I saw the HUGE amount of sugar used for blondies but I decided to give them a try. Now back to the sugar types - I used half of light brown sugar (Demerara in my case) and alf of dark Muscovado sugar - this one is also less sweet which is a big plus when it comes to blondies and by the way I have a lot of it since I bake <a href="http://catalinabakes.blogspot.com/2010/12/speculaas.html">Speculaas</a> quite often.<br />
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Another very important ingredients are butter and vanilla. In this case please do not substitute butter in the recipe! Its taste is pretty noticeable in these bars and gives them great flavour :D As for the vanilla, use either seeds scraped out from vanilla pod or pure vanilla extract. I used my homemade vanilla extract. No matter what you choose to use, it will move your blondies onto a higher level just like it does with <a href="http://catalinabakes.blogspot.com/2011/01/pecan-pie.html">Pecan Pie</a> :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLkQzb-6Jh0yW5LBso7cAbIINpUZJpP7NblY4hSPaiyf0_EtqdLovOR_E-Nu8JiDpRylxvwWsV13wY_CWWsTzHGtblE33xRzvFlLt-HkKG1rZ5GTOvlZtjD4-ZRAIaWbKPxySyN0FR5EiE/s1600/01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLkQzb-6Jh0yW5LBso7cAbIINpUZJpP7NblY4hSPaiyf0_EtqdLovOR_E-Nu8JiDpRylxvwWsV13wY_CWWsTzHGtblE33xRzvFlLt-HkKG1rZ5GTOvlZtjD4-ZRAIaWbKPxySyN0FR5EiE/s640/01.jpg" width="480" /></a></div><br />
Again I created the recipe from several dozen recipes, which I read through, so that it would meet my requirements for traditional basic blondies. In the end I just corrected the measurements to fit into my square baking pan (25x25cm). Everything went smooth so I suppose my calculations were correct :D<br />
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Since blondies are not supposed to be eaten in huge quantities, it's okay that they are sweet a lot. I'd say they a kind of fingerfood :D You eat two (well, okay maybe five :D) small squares and that's enough - just like Christmas cookies :) If don't overeat with them , blondies don't even seem to be overly sweet but be aware - you can become addicted to them easily :D<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj85bx9Ukt_l54U5VIMrdCbbWFdujGsV8Qp_JvCassBoH3EB2KqJOe7LGalwkqelhVRxcvxrG2VnP2de-ASt036Ec_EdbA2K2eAbxuICK1X44zLWokgQwWLIYqrE04f_jmI7OnRdw_4S7yc/s1600/mini.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj85bx9Ukt_l54U5VIMrdCbbWFdujGsV8Qp_JvCassBoH3EB2KqJOe7LGalwkqelhVRxcvxrG2VnP2de-ASt036Ec_EdbA2K2eAbxuICK1X44zLWokgQwWLIYqrE04f_jmI7OnRdw_4S7yc/s320/mini.jpg" width="275" /></a></div><b>Ingredients:</b><br />
195g (1 1/2 cups) all-purpose flour<br />
1/2 tsp salt<br />
1 tsp baking powder<br />
1/2 tsp soda<br />
120g (3/4 cup) good quality white chocolate chips<br />
320g (1 2/3 cups) brown sugar (light or dark)<br />
1 1/2 tsp pure vanilla extract<br />
165g (2/3 cup) melted butter<br />
1 1/2 eggs<br />
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<b>Directions:</b><br />
In a bowl, combine sifted flour, salt, baking powder, soda and chocolate chips. In another bowl, beat sugar and melted butter until light and frothy (approx. 5 minutes), beat in eggs and vanilla extract. Then gently mix in the flour mixture. Pour the batter into a greased baking pan (25x25cm) and bake in preheated oven to 180C for 20-25 minutes or until the top of the blondies is dry and golden brown. Inside they should be a bit moist and slightly underbaked. Cool completely, then cut into small squares (4x4cm) and enjoy :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s1600/note.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s200/note.jpg" width="200" /></a></div><ul><li>If you don't know what kind of chocolate you should use, <a href="http://catalinabakes.blogspot.com/2011/08/daring-bakers-challenge-milk-chocolate.html">here</a> are some tips (5th paragraph).</li>
<li>I used half light brown sugar Demerara and half dark brown sugar Muscovado.</li>
<li>The leftover half of the egg can be used as eggwash for <a href="http://catalinabakes.blogspot.com/2011/07/strawberry-vanilla-strudel.html">strudels</a> or <a href="http://catalinabakes.blogspot.com/2011/04/daring-bakers-challenge-maple-cocoa.html">gingerbreads</a> :)</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxBPvFnHiDx3iFXbGJFP2JHQGR3ow_voHlsyzEGQ5-_XWlFAJzp7TIhpOh_tSZdgMiIp07iPRIFSj1ByQHEzVG4Bh_z6H5NALN-OUx29FqVWz5o8d1dqmHjhOa1CQRc5uxu7kHbBvqEIJ5/s1600/03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxBPvFnHiDx3iFXbGJFP2JHQGR3ow_voHlsyzEGQ5-_XWlFAJzp7TIhpOh_tSZdgMiIp07iPRIFSj1ByQHEzVG4Bh_z6H5NALN-OUx29FqVWz5o8d1dqmHjhOa1CQRc5uxu7kHbBvqEIJ5/s640/03.jpg" width="480" /></a></div><b></b><br />
<b>Verdict:</b><br />
No matter what others might say, blondies were, are and will be a very tasty dessert. They have perfect butterscotch-like taste with light butter aroma and in my case big pieces of white chocolate. At first you bite into slightly crunchy crust and then your tongue meets smooth silky and moist center which slowly starts to melt in your mouth. Yes, they are sweet, but when you drink a tall glass of full fat milk at the same time, it's so perfect combination that you feel as if you were in heaven :) I bet children will rave about them and so will adults :D By the way, have I mentioned how quickly they are prepared?<br />
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Linked to:<br />
<a href="http://sweet-as-sugar-cookies.blogspot.com/">Sweets for a Saturday</a><br />
<a href="http://www.wellseasonedlife.com/">Sweet Indulgences Sunday</a><br />
<a href="http://www.alli-n-son.com/">Sweet Tooth Friday</a><br />
<a href="http://thischickcooks.blogspot.com/">These Chicks Cooked</a>Catalinahttp://www.blogger.com/profile/09988662143955575133noreply@blogger.com17tag:blogger.com,1999:blog-6358760450079426243.post-27230623283183034402011-10-15T03:51:00.000-07:002011-10-29T08:57:03.424-07:00Pear and Nutty Cinnamon Crumb Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_jhbuFrv9FCK1MD_RDX9ZjzkKu_BmIBi29Wlik-Nm-sRnvTvCdO7rjHPpG2j-wY-wTvWoPE3qTQlisSF5V_zXSvKCJG3wmv2pEw_E91sFjabDyOJOor1yv_vWyYqAcn4EKWek3KdgHHN/s1600/01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_jhbuFrv9FCK1MD_RDX9ZjzkKu_BmIBi29Wlik-Nm-sRnvTvCdO7rjHPpG2j-wY-wTvWoPE3qTQlisSF5V_zXSvKCJG3wmv2pEw_E91sFjabDyOJOor1yv_vWyYqAcn4EKWek3KdgHHN/s640/01.jpg" width="480" /></a></div>According to the way it looks like outside, I can say the fall is here. Genuine colorful cold fall. In my hall there are large boxes filled with walnuts (I always need tons of them for Christmas), deep red apples and also pears. Gone are the days when I would most likely go out only wearing a T-shirt and shorts. Right now I'd be an ice cube in such clothes. It's time to take out all those scarves, coats, sweaters and warm trousers. I don't know how about you but it always takes me a lot of time to get used to them :D The reason is that I feel kind of tied in that warm heavy clothes. Anyway, my tastebuds change a bit, too. I no longer search for no bake dessert stored in the fridge (okay, I'm kidding, I'd eat anything at any time :D) and I start to look for typical Czech baked pies, crumb cakes, strudels, puddings, bundt cakes. and baked apples. And as I have mentioned above, I have kilos of pears and nuts so it'd be a pity not to use them...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcI9XHJn7-4r7Diu0l1xXzbndW48XqLGsRp21PPzaxCj6iagrDL2JCsoJTW2asCABwKPYmhWw1wXUeNFMquNow-m8lXBkDPYfNtK1so0MDke25F1BwluYHbtENRX3QzJyugJDURTsbnFD6/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcI9XHJn7-4r7Diu0l1xXzbndW48XqLGsRp21PPzaxCj6iagrDL2JCsoJTW2asCABwKPYmhWw1wXUeNFMquNow-m8lXBkDPYfNtK1so0MDke25F1BwluYHbtENRX3QzJyugJDURTsbnFD6/s640/10.jpg" width="480" /></a></div><br />
By the way, I think that next time I could start adding Christmas recipes - just have a look at your local store and I bet they already have Cristmas themed items. I can't help but think that is a little bit crazy, don't you think? Don't get me wrong, I love Christmas, but I just have this feeling that it's way too soon. I mean, who'd want to eat Christmas pastries which are at least four months old? Okay, I only hava one last question - have you already started shopping for Christmas gifts? I have not. Not yet. It's too soon for me...I need to feel the real Christmas atmosphere otherwise I'm not able to buy the right gifts :D<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5zhKLotHYG3hyrVqEYw9oH-H08XOJXv9T8UUzL-Pud9MqnRBpWxSBJYfT87m1m-grebqTtMvKcnXBVq7ofvKnZ3nUYoDpn1fHi7qmUanWYcWRSMzBrw8qbkc6D3qik7MhkxaX9xFgabYw/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5zhKLotHYG3hyrVqEYw9oH-H08XOJXv9T8UUzL-Pud9MqnRBpWxSBJYfT87m1m-grebqTtMvKcnXBVq7ofvKnZ3nUYoDpn1fHi7qmUanWYcWRSMzBrw8qbkc6D3qik7MhkxaX9xFgabYw/s640/12.jpg" width="480" /></a></div> <br />
And now let's move to the cake. When I was a 14-year-old girl, I started testing different magazine recipes - I took care to cut them out from the magazine perfectly, I baked the dish according to them and sticked the cut-outs into my "cooking" notebook. I wrote down many notes about what to change etc. However, I have never come back to try them again. A few days ago, I discovered the notebook again and found there a few recipes having 5 star rating (that means they should be super tasty :D). I was pretty surprised to discover a recipe for pear crumb cake there. My notes clearly stated which changes were necessary to make it absolutely delicious so I was like: "Give it a chance, girl!" I think I made the right decision.<br />
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In the original recipe (from the magazine) there was a ridiculously small amount of sugar in the dough which led into a tasteless cake and so huge amount of yeast that it'd be enough for three cakes! The filling contained only hazelnuts but the top of the cake was supposed to be sprinkled with almonds. I really don't know why, but in my opinion the cake should be decorated with things that are inside of the cake. I don't follow the rule strictly, but sometimes I really can't stand decorating cakes with for example coconut when the cake doesn't contain any. By the way, I think that walnuts pair better with pears than hazelnuts - at least in this cake. Well and because I wanted to sprinkle the cake with almonds, I used half walnuts (which are strongly flavoured) and half almonds (which are mild in taste and add wonderful marzipan arome) in the filling. This way the nuts weren't overpowering and didn't cover the fantastic taste of the cinnamon crumb and pears. Oh I use more pears, they make the cake perfectly moist, soft and juicy. And in case your pears are as tough as stones (just like mine were) don't worry at all - even the toughest of the toughest will soften during baking, so you don't have to parboil them or something.<br />
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Crumb, streusel, whatever you call it, it's my most favourite part on any cake, muffin etc. It must be buttery, sweet and crunchy enough, but not too dry. I always make it using this ratio - 1:1:1, which means one part butter, one part flour and one part sugar and it always turns out perfect (at least according to me :D).<br />
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My dad has been keen on cycling since his childhood and so has his brother. While I was done baking this cake, they both arrived home from one cycling event. I know my dad - as soon as he smells food, he'd eat it all :D I wish I had his metabolism, because he never gains a single pound. Well, and my uncle, he's even thinner than my dad is, but everytime we offer him food he replies: "No, thanks. I'm on a diet." So I assume that the food then disappears by itslef :D So when they arrived, I offered them the cake. You already know my uncle's reply, but guess who ate the ENTIRE serving tray (with about 20 pieces)? Here's some help: it was not my daddy. Yes, you're right. It was my I'm-on-a-diet uncle :D I wish I could lose weight the same way. Oh, and by the way, my uncle definitely doesn't need to lose weight (I think he just says so :D). Okay, enough talking, let's go baking :)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg03e9kae9colrZtvw4davAZ3y9a0DYDxU9ZLMzSSBnNxvNOfc2LMOoOJvdgYUsInSSJjJI0hGc7Ua2-M2c5GlTOX4VqA6pZIg745k-g_57ZKaRzLI2EFNVrsiHRx8Gl4ESvJlo7PpoCq_N/s1600/mini.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg03e9kae9colrZtvw4davAZ3y9a0DYDxU9ZLMzSSBnNxvNOfc2LMOoOJvdgYUsInSSJjJI0hGc7Ua2-M2c5GlTOX4VqA6pZIg745k-g_57ZKaRzLI2EFNVrsiHRx8Gl4ESvJlo7PpoCq_N/s320/mini.jpg" width="275" /></a></div><br />
<b>Ingredients:</b><br />
50g (2/3 cup) chopped almonds<br />
<u><i>Dough:</i></u><br />
200ml (4/5 cup) lukewarm milk<br />
375g (3 cups) all-purpose flour<br />
4g (1 1/4 tsp) active dry yeast (1/2 package)<br />
80g ( 6 1/2 tbsp) granulated sugar<br />
a pinch of salt<br />
75g (1/3 cup) softened butter, chopped<br />
<u><i>Filling:</i></u><br />
5 eggs<br />
100g (1/2 cup) granulated sugar<br />
150g (1 1/2 cups) ground almonds<br />
150g (1 1/2 cups) ground walnuts<br />
900g (approx. 8-10 pears) peeled+cored pears<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiInSLEK6yZPXQsH2_f3UGxRMN4YeuSEncgLDDXYKSwueLU1nSOaAX67v3iOWqOtgVsbwz_kjtLvw_EytJ3P910Qy0BQbraGtHj7vjOiMpdl6T-4sMVMPZIuUjZAnNpUtlSPV4apwnJ4nqe/s1600/note.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiInSLEK6yZPXQsH2_f3UGxRMN4YeuSEncgLDDXYKSwueLU1nSOaAX67v3iOWqOtgVsbwz_kjtLvw_EytJ3P910Qy0BQbraGtHj7vjOiMpdl6T-4sMVMPZIuUjZAnNpUtlSPV4apwnJ4nqe/s200/note.jpg" width="200" /></a><u><i>Crumb:</i></u><br />
100g (4/5 cup) all-purpose flour<br />
100g (4/5 cup) powdered sugar<br />
100g (2/5 cup) butter, cold+cut into tiny pieces<br />
1 tsp ground cinnamon<br />
<br />
<b>Directions:</b><br />
<i><u>Doguh:</u></i> In a bowl, combine dry ingredients with butter, pour in milk and mix until smooth dough forms. Using your hands, knead for 5-10 minuts until elastic, smooth and soft. Form the dough into a ball, cover with tea towl and let rise for 30-60 minutes (or until doubled in size) in a warm place. Then knead again for a short time, roll out into a rectangle (30x40cm) and place into a greased and floured baking sheet (30x40cm) and make sure there are 3cm high edges to prevent the filling from sticking to the sheet. <br />
<u><i>Filling:</i></u> Slice pears into 2cm thick slices. In a bowl, beat eggs and sugar until light and fluffy (about 10 minutes). Gently mix in ground almonds and walnuts.<br />
<u><i>Crumb:</i></u> Using your fingertips, quickly mix together sugar, flour, cinnamon and butter until the mixture has the consistency of coarse crumbs. Do not knead it for too long otherwise the butter softens too much and instead of crumb you get dough. <br />
<u><i>Assembly:</i></u> Pour the nutty filling onto the dough and cover evenly with pear slices. Cover with tea towl and allowe to rise for 10-15 minutes. In the meantime, preheat your oven to 180C. Sprinkle the cake with crumb evenly, then sprinkle it with chopped almonds and bake for 10 minutes. Lower the temperature to 160C and bake for another 35-45 minutes until golden. A toothpick <span class="st">inserted in the center of the cake has to come out clean but be carefull not to dry it out too much. Let cool and serve.</span> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s1600/note.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s200/note.jpg" width="200" /></a></div><ul><li>If you want, you can use homemade vanilla sugar in both filling and dough instead of plain sugar. I do it this way and the cake smells wonderful and its taste is somewhat "deeper".</li>
<li>Place the pear slices very close to each other or even one over another. I always use all of them (900g) and the cake tastes fantastic!</li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeRvnUD87iFh_GX2tHb3_hyphenhyphenyFwt9TuuZyWV_SpwTjlA_-Irk0dNIhyS55MClpj24mh6Jj8SD52UtBi8kBdTJib_uhOz-x7954KOORHq2DCYkTj3GhDeikSH5J3keQK_Lo6TqOI5Ji0Y6Mm/s1600/18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeRvnUD87iFh_GX2tHb3_hyphenhyphenyFwt9TuuZyWV_SpwTjlA_-Irk0dNIhyS55MClpj24mh6Jj8SD52UtBi8kBdTJib_uhOz-x7954KOORHq2DCYkTj3GhDeikSH5J3keQK_Lo6TqOI5Ji0Y6Mm/s640/18.jpg" width="480" /></a></div><br />
<b>Verdict:</b><br />
I'd say that my uncle confirmed the edibility of the cake :D Daddy was happy, because I (as he says) finally made something normal (= Czech, classical and non-experimental; I was a bit angry with my daddy for that), but I was happy in the end, because the cake tasted pretty good :) The surface of it is beautifully crispy thanks to the chopped almonds, the crumb is exquisite in my opinion - a little bit moist from pears, lighly crunchy, cinnamony enough...I could write a whole paragraph about it :D Fortunately, the layer of the dough is thin (I don't like too thick layer of dough in this type of cakes because it's a bit drier) and only little sweet. Well and finally the filling - so juicy, moist, not too sweet with nice pear taste and strong nutty and light marzipan flavour. Pears become soft (but not mushy!) and simply the whole cake is extremely yummy :D<br />
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Linked to:<br />
<a href="http://www.alli-n-son.com/">Sweet Tooth Friday</a><br />
<a href="http://pinchofthisthatandtheother.blogspot.com/">Whisking Wednesdays</a><br />
<a href="http://sweet-as-sugar-cookies.blogspot.com/">Sweets for a Saturday</a><br />
<a href="http://www.wellseasonedlife.com/">Sweet Indulgences Sunday</a><br />
<a href="http://thischickcooks.blogspot.com/">These Chicks Cooked</a>Catalinahttp://www.blogger.com/profile/09988662143955575133noreply@blogger.com23tag:blogger.com,1999:blog-6358760450079426243.post-8944967756358613352011-09-30T08:11:00.000-07:002011-10-15T03:52:42.349-07:00The Daring Bakers' Challenge: Croissants au Beurre (Butter Croissants)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgreOBBf9tpa-EUQOH5dRb97rFaUsYg06TXzxhyphenhyphenvXNiQnDNP5XE4Xs3Z0dezEdPGr9xx2Xo7fgEwYdLUo8vioZISjYr02PBt_M9srRlbhmz3o4A40ySpSfzKTHh2vtK9hYQo80z3WZHt1bP/s1600/09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgreOBBf9tpa-EUQOH5dRb97rFaUsYg06TXzxhyphenhyphenvXNiQnDNP5XE4Xs3Z0dezEdPGr9xx2Xo7fgEwYdLUo8vioZISjYr02PBt_M9srRlbhmz3o4A40ySpSfzKTHh2vtK9hYQo80z3WZHt1bP/s640/09.jpg" width="480" /></a></div><i>The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!</i><br />
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I haven't even realised it. The end of September has come so fast, hasn't it? I love and hate September at the same time because well, I have to go to school (that's why I hate it) and my birthday is in September (that's why I love it). Another reason why I should love September is because of my blog turns one year old :D In fact, the first post was posted in August last year, but my second blog (the Czech version) started in October and I've decided to "celebrate" it in September because it's in between. Anyway, this month's challenge is a great way how to celebrate mine and my blogs' b-days. Who wouldn't love fresh croissants?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqzJQgNQ5C1jawTruwZnyyBCSdQGUajCnvL1AgsQb_KaZCtAHbSm3Q30Ftjd_V6y8zCUM9MFZ29CFAOENd3G7dklRqIMAx62ye_SvIU3WJo08j9nBZnimdjc5ZShashfpfokpdeCnfM9c/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCqzJQgNQ5C1jawTruwZnyyBCSdQGUajCnvL1AgsQb_KaZCtAHbSm3Q30Ftjd_V6y8zCUM9MFZ29CFAOENd3G7dklRqIMAx62ye_SvIU3WJo08j9nBZnimdjc5ZShashfpfokpdeCnfM9c/s640/12.jpg" width="480" /></a></div>I've wanted to make croissants for a looong time but there hasn't been anything that would make me make them until now. However, I have to admitt I didn't use the recipe provided by our host, Sarah, but I searched the Net to find out how the French people do them because croissants are a part of French viennoiserie (<i>aka pastries</i>). Croissant is a buttery flaky bread named for its distinctive crescent shape. They are made of a leavened variant of puff pastry similar to Danish pastry (but without any spices). The yeast dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet - this is called laminating - so we can say that croissant dough belongs to the group of laminated doughs.<br />
<br />
The modern croissant dates to 19th-century Paris. Croissants have long been a staple of French bakeries and pâtisseries. They're the best-known type of French pastry in much of the world. However, the very first mention of a bread-type pastry comes from Austria where it was called a kipferl. The kipferl origin dates back to the 13th century. The "birth" of the croissant itself can be dated to at latest 1839, when an Austrian artillery officer, August Zang, founded a Viennese Bakery ("Boulangerie Viennoise") in Paris. This bakery quickly became popular and inspired French imitators. The French version of the kipferl was named for its crescent (= <i>croissant</i>) shape. The first recipes for the present-day croissant come from the 20th century. (<i>source - Wikipedia</i>)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSXP_0K2fMkEDxpZBwa7kN5XK9tReeSk7m2FMxbi00dMgBLDoDmfX1YVOsMhyphenhyphenzXmgom7m-Zo7Nk1Y8EabI5x0voQ4czGYRurNa9mByR1TEocxISEaIZU7B9VelSMqz_O3XHIKo5pVhHiFi/s1600/04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSXP_0K2fMkEDxpZBwa7kN5XK9tReeSk7m2FMxbi00dMgBLDoDmfX1YVOsMhyphenhyphenzXmgom7m-Zo7Nk1Y8EabI5x0voQ4czGYRurNa9mByR1TEocxISEaIZU7B9VelSMqz_O3XHIKo5pVhHiFi/s640/04.jpg" width="480" /></a></div>Now that we know a bit about the long life of croissants, let's have a look at the ingredients. The yeast dough consists only from flour, fresh yeast, granulated sugar, liquid (either milk or water) and salt. There are neither eggs nor fat in that dough. At least that's what 've discovered through my search. The fat or eggs can be added but traditionally they should not be in the dough, but it makes the rolling and kneading easier in a home kitchen. I didn't add them as I wanted to stay true to the tradition and the rolling process didn't seem very dificult to me. To make them layered and flaky, you have to incorporate some fat into the yeast dough. In my opinion, the best fat is butter - no other fat will give you so tasty and buttery criossants and then of course you wouldn't have croissants au beurre. If you want to use margarine then go to your closest store, buy some frozen croissant dough and you'll save yourself a lot of time. <br />
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The butter you use should the best you can afford. I highly recommend using a kind of European butter with at least 82% fat. I used the best butter I could have possibly found - with 85% fat and only 15% water. However, if you can find any better, certainly go for it :) Oh, and one last note but pretty important - use only unsalted butter! The dough contains quite a lot of salt and with salted butter it would be just too much!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5Lmnf9BAMQ0EsAi2IPzlmVE6miqSCIeWnp2m92Hs9vBE7YlM847_ktNkN540C63GHU3nTbDiHFbqbznMi7kn1V0z-3wq9OdJsOrXMM_JSnhIHI6GVW_MXioJ0K8cZwJGZYkFPFvwBAhr/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5Lmnf9BAMQ0EsAi2IPzlmVE6miqSCIeWnp2m92Hs9vBE7YlM847_ktNkN540C63GHU3nTbDiHFbqbznMi7kn1V0z-3wq9OdJsOrXMM_JSnhIHI6GVW_MXioJ0K8cZwJGZYkFPFvwBAhr/s640/13.jpg" width="480" /></a></div>When reading French recipes, I discovered that most of them called for a combination of flour type 45 and 55 (<i>aka farine T45 et T55 in French</i>). SInce I live in a country where exists three basic types of flour - hladka (literally smooth, could be translated as extra finely ground flour, a bit finer than all-purpose flour, but with the same protein and gluten content), polohruba (literally semi-coarse, in fact it's all-purpose flour with lower protein and gluten content) and hruba (coarse, could be translated as coarsely ground flour, it's similar to semolina) and no type numbers, it's always quite tricky to find out the right type of flour. Anyway, after long search I've found what I needed to know. Type 45 is similar to all-purpose flour and type 55 is strong bread flour (aka type 650). However, the only correct type of flour used in the dough should be the strong bread one. The addtion of all-purpose flour is there to make the rolling easier in a homekitchen. Nevertheless, I used only strong bread flour and didn't notice any hardness during rolling and the croissant came out heavenly :)<br />
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As for the liquid, some say only water should be used, the others are strictly for milk, so I went with the best of both worlds and used half milk and half water. Both of them MUST be lukewarm to actvivate the yeast. And now I have to tell you that the best thing to do is using FRESH yeast. I know that's it not sold everywhere but it's not impossible to buy it. Fresh yeast really DOES give different flavour to the dough. Here where I live we don't use dry yeast very often, only in, let's say, 10% recipes and truth to be told, I haven't came across any French croissant recipe calling for dry yeast. Of course, it's up to you but I'm in the fresh-yeast team.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHbr0XaLVTwHELTPPhXX8FQMw6CpcA86QGVML6p-dLn4FSqy0o3-neDllZoedU_q04wanp7TJvdeodrsqB1vasvhaQ-OMaPDyGIQXUDmpAsqhnGeNJjjVIl_2ENybXAEqw8YVMg3U-L5w5/s1600/08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHbr0XaLVTwHELTPPhXX8FQMw6CpcA86QGVML6p-dLn4FSqy0o3-neDllZoedU_q04wanp7TJvdeodrsqB1vasvhaQ-OMaPDyGIQXUDmpAsqhnGeNJjjVIl_2ENybXAEqw8YVMg3U-L5w5/s640/08.jpg" width="480" /></a></div><br />
Feel free to fill the croissants with any type of filling. It can be either sweet or savoury. I love sweet croissants so I'm including a recipe for my favourite chocolate pastry cream (<a href="http://catalinabakes.blogspot.com/2011/05/croquembouche-piece-montee.html"><i>aka Crème Pâtissière in French</i></a>) as I don't like pure chocolate in my pastries because it's too hard when cooled. The chocolate you choose is completely up to you. I prefer dark chocolate with 70% cocoa solids, but the rest of the family always wants milk chocolate. If you want, you can use even white chocolate. Also my sister loves store-bought croissants with caramel glaze. I simply melted some caramel cubes with a little milk and according to her happy eyes it was successful :) Try to use the best caramels you can find in the store (preferably those containg butter and cream and no vegetable fats). <br />
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Okay, all important issues have been said and it's time to show the croissant marathon :D It's not as difficult as it may seem. Actually, it's pretty easy, but it does require a huge lot of time. At least 15 hours. In the recipe there I'll give instruction how to make croissants in one day and bake them the other day to have them fresh for breakfast although in my tips & notes you'll see how to make them in only one day.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2akFsk2saNUaoaD6oO0HeM-yGQcbiDyZaN2Jg3OrKkQ7aToTkZzifeEI-jjgPc_-ytKq9P6rVqVrpNYqq_5ce67k09SzddiViF1_iSxPv6L-_W0UeqiHow49pN0M7NtmFGlRBlTrubjQa/s1600/mini.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2akFsk2saNUaoaD6oO0HeM-yGQcbiDyZaN2Jg3OrKkQ7aToTkZzifeEI-jjgPc_-ytKq9P6rVqVrpNYqq_5ce67k09SzddiViF1_iSxPv6L-_W0UeqiHow49pN0M7NtmFGlRBlTrubjQa/s320/mini.jpg" width="275" /></a></div><br />
<b>Ingredients:</b><br />
<u><i>Croissants: </i></u><br />
1000g (7 3/4 cups) strong bread flour<br />
250ml (1 cup) milk, lukewarm<br />
250ml (1 cup) water, lukewarm<br />
55g (6 tbsp) fresh yeast<br />
125g (10 1/2 tbsp) granulated sugar<br />
20g (4 tsp) salt<br />
500g (2 cups + 3 tbsp) butter, cold<br />
1 egg for egg wash<br />
<u><i>Chocolate Crème Pâtissière</i></u>:<br />
250ml (1 cup + 1 tbsp) whole milk<br />
25g (3 tbsp) cornstarch<br />
70g (6 tbsp) granulated sugar<br />
1 large egg<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgCYDYKnUFSAMI7tg_P5EEEA16t6pGtNXSMENLKBpr64YjKVdP2b7srTfHfXutBVGCqkUpjek7nHC0wS8wf68yUXxhgrwhk16ISt4o8KZh0OETMJSo1QIbN8kvJv3i4CXNAjMQjFCMWYv1/s1600/note.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgCYDYKnUFSAMI7tg_P5EEEA16t6pGtNXSMENLKBpr64YjKVdP2b7srTfHfXutBVGCqkUpjek7nHC0wS8wf68yUXxhgrwhk16ISt4o8KZh0OETMJSo1QIbN8kvJv3i4CXNAjMQjFCMWYv1/s200/note.jpg" width="200" /></a>2 large egg yolks<br />
30g (2 tbsp) butter<br />
1/2 vanilla pod<br />
100g (3.5 oz) chocolate<br />
50ml milk (for chocolate)<br />
<u><i>Caramel Glaze:</i></u><br />
200g (7 oz) caramel cubes<br />
1 tsp milk<br />
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<b>Directions:</b><br />
<u><i> Chocolate Crème Pâtissière:</i></u> Bring 50ml milk to a boil in a small pan; remove from heat and add in chocolate, finely chopped, mix until smooth and set aside. Dissolve cornstarch in a little of the 250ml whole milk. Beat in whole egg and then egg yolks until well-incorporated. Pour the remaining milk in a saucepan, add sugar, scraped vanilla seeds and also the vanilla pod. Bring this mixture to boil and remove from heat. Pour a little of the boiling milk mixture into the egg mixture, whisking constantly so that the eggs don't curdle (this will temper your eggs). Return the remaining milk mixture to heat. Pour in the hot egg mixture in a thin stream, whisking constantly. Do not stop whisking!! and bring to boil. The cream thickens. Boil for about 1 minute, then remove from heat, still whisking. Add butter, remove the vanilla pod and then add the melted chocolate-milk mixture. Pour in a bowl, immediately press plastic wrap firmly against the surface and let cool a bit. Then refrigerate for at least 2 hours.<br />
<u><i>Croissants:</i></u> Dissolve yeast in lukewarm water. In a large bowl combine sifted flour, sugar, salt, lukewarm milk and pour in the yeast dissolved in water. Mix all the ingredients together using spatula, until all the flour is incorporated (it may appear a bit dry). Then using your hands knead the dough until beautifully smooth, silky and soft (about 5-10 minutes). Form the dough into two balls and cut a cross on the top of each - this will make the rising easier (<b><i>photo 1</i></b>). Cover with tea towel and allow to rest for 1 hour in a warm place or until doubled in size (<b><i>photo 2</i></b>). Knead each ball two to three times to remove the air from the dough, cover in a plastic wrap and refrigerate for 1 hour. While the dough is chilling, divide the butter into two equal halves and soften each half of the cold butter by pounding with a rolling pin (<i><b>photo 3</b></i>). Cut a large piece of baking paper and fold it so that you get a square 20x20cm. Unfold the paper, put one half of the softened butter inside, fold it again and roll the wrapped butter until it has the shape of the square - this makes rolling sooo much easier and you get the exact square (<b><i>photo 4</i></b>). Repeat with the second one. Refrigerate until ready to use. Now roll out one ball of the dough into an exact square 30x30cm. Place one square of the butter in the middle of the rolled dough (<b><i>photo 5</i></b>), fold up the dough and seal the butter. Pay attention to corners and edges, you don't want spots where there's no butter as well as unwrapped butter (<b><i>photo 6</i></b>). Roll the dough into a large rectangle - thickness should be 0.5cm (size approx. 35x60cm). Now fold the dough rectangle in three, like a letter - fold the top third down, and then the bottom third up (<i><b>photo 7</b></i>). Cover in plastic wrap and refrigerate for 45 minutes. Repeat with the second dough ball. Take out the dough and repeat the rolling and folding 2 more times, which gives 3 folds in total (however, you don't add any additional butter). The last refrigeration should be a bit longer - 2 hours are perfect. It’s now time to cut the dough and shape the croissants. Take one part of the dough out of the fridge and roll the dough out into 3-4mm thin large rectangle - it should be 32cm wide. Cut the dough in half so that you get two stripes, both 16cm wide. Cut into triangles,12cm wide at the base, 16cm tall. Don't hesitate to cut off imperfect edges if you want a pefect crumb. Cut a slit in the base of each triangle (<b><i>photo 8</i></b>). Fridge and rest the triangle pieces, then strech them into 20cm high, this will create more layers. Now place 1 tsp of the chocolate pastry cream near the base of the trianlge if desired. Roll to the outside as you start from the base. Roll up fairly tight (if filled, don't press too much), stretch out the tip with one hand when you roll the bottom with the other hand. The tip should be underneath. Curve into a crescent shape. Place the unbaked croissant on the baking sheet. Gently brush with egg wash. Refrigerate for at least 8 hours. Repeat with the second part of the dough. Remove the croissants from the fridge and allow to rise for 2 hours (the temperature of the room should be from 22C to 30C, not warmer or the butter will leak out). Brush again with egg wash. Bake in preheated oven to 200°C for 15-20 minutes or until deeply golden brown. Serve either plain or with butter or glazed.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVzY9PBsvJK2BfpDrAA0Yk2Hsn4l4yhUHunhS9xbKSnNFQm63CYZGv_K6RmlKnBQD1e6dM5OWoxknfyFQBAnt3q8_6XNqYhNTsdZgXbgeSDB9Q921Y-46hewUBEOgX3_-SjrtVEyALMW0v/s1600/05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVzY9PBsvJK2BfpDrAA0Yk2Hsn4l4yhUHunhS9xbKSnNFQm63CYZGv_K6RmlKnBQD1e6dM5OWoxknfyFQBAnt3q8_6XNqYhNTsdZgXbgeSDB9Q921Y-46hewUBEOgX3_-SjrtVEyALMW0v/s640/05.jpg" width="480" /></a></div><u><i>Caramel Glaze:</i></u> Add a little water to the bottom of the double boiler and bring this water to a simmer (not a boil). Unwrap all of the caramel cubes and place them into the top of the double boiler. Add milk and stir well. Slowly heat the caramels until smoothly melted. Immediately dip the cooled croissants in the glaze and allow to thicken for about 5 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s1600/note.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s200/note.jpg" width="200" /></a></div><ul><li>Make sure your work with cold dough. If it turns too warm, the butter will leak out or become a part of the dough and the baked goods won't be flaky. If your dough becomes sticky and you'll see small tears, don't hesitate and refrigarate the dough for a few minutes to make it cold again.</li>
<li>If you want to make only 20 croissants (that's what I did), don't half the recipe - it's not worth the effort. Simply put one half of the dough into your freezer after the last longest refrigeration (after the third fold).</li>
<li>If you want to bake the croissants without the 8-hour waiting, skip that 8-hour refrigeration and let them rise for 3 hours instead.</li>
<li>Croissants taste best the first 6 hours, then they lose their crispiness. To make them like new, reheat them in your oven for a few minutes.</li>
<li><a href="http://www.youtube.com/watch?v=Mb8L82HFoRk">This video</a> helped me a lot. Though the chef's folds are a bit different from mine, he shows beautifully how to roll out the butter. You don't need to understand it even though it's in French, his moves are pretty straightforward.. </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj64mNIb0-skXhWA38Sodr3V1nrY1oNMX3u9loyNABZS40-6X05YV5JnLD3epP4oSoIE9dXXYZ-3PosppmjST5Y4ym4lviIbCcx0aZHGlCFO5qXIcsIzSHVEmRJBfghLS_ePs_i2Hbef_m7/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj64mNIb0-skXhWA38Sodr3V1nrY1oNMX3u9loyNABZS40-6X05YV5JnLD3epP4oSoIE9dXXYZ-3PosppmjST5Y4ym4lviIbCcx0aZHGlCFO5qXIcsIzSHVEmRJBfghLS_ePs_i2Hbef_m7/s640/11.jpg" width="480" /></a></div><b>Verdict:</b><br />
Having spent two days on these, I can say I am so happy to bake only 20 croissants and freeze the rest of the dough. Otherwise you'd spend so much time for 5 minute pleasure. Literally. They are so good they disappear so fast! I bought one "butter" croissant in our local store to test my croissants. My whole family agreed that mine were so much better. The store-bought one was tasteless, too salty and felt as if you were eating air (aka nothing) because it was so puffy and crust-less. On the other hand, my croissants were so buttery, not very sweet, slightly salty, flaky and with perfect crispy crust though they might have been a bit flakier. Anyway, my sister totally loved the caramel glaze on them. At first it's a little tough and chewy, but after an hour or so, it softens perfectly and remains shiny at the same time. The most favourite ones were those filled with chocolate pastry cream. The cream was silky, sweet, chocolate-y and simply delicious and it made the croissants so moist! Yum! Don't get scared by the method, be brave and give them a try :)<br />
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Linked to:<br />
<a href="http://www.alli-n-son.com/">Sweet Tooth Friday</a><br />
<a href="http://thischickcooks.blogspot.com/">These Chicks Cooked</a><br />
<a href="http://sweet-as-sugar-cookies.blogspot.com/"></a> <a href="http://pinchofthisthatandtheother.blogspot.com/">Whisking Wednesdays</a><br />
<a href="http://bacontimewiththehungryhypo.blogspot.com/">Any Linky Goes </a><br />
<a href="http://sweet-as-sugar-cookies.blogspot.com/">Sweets for a Saturday</a><br />
<a href="http://www.wellseasonedlife.com/">Sweet Indulgences Sunday</a><br />
<a href="http://cookinformycaptain.blogspot.com/">Flash Back Friday</a>Catalinahttp://www.blogger.com/profile/09988662143955575133noreply@blogger.com14tag:blogger.com,1999:blog-6358760450079426243.post-4680762273516060582011-09-18T01:25:00.000-07:002011-09-28T02:26:10.981-07:00Red Currant Citrus Olive Oil Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt8G9v3YIUjRO1N-z_qxraPxnF5aqA48qalA2eU1QBrN1I_FIrcC5bDV4NNrRkvSrlgQccat7ehOtptL8AU4_WVaLpPCTPizGNB8gb3K0lGJKBf5q6lPVYvg94ifpqu4bkHphxlKaqWfMw/s1600/05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt8G9v3YIUjRO1N-z_qxraPxnF5aqA48qalA2eU1QBrN1I_FIrcC5bDV4NNrRkvSrlgQccat7ehOtptL8AU4_WVaLpPCTPizGNB8gb3K0lGJKBf5q6lPVYvg94ifpqu4bkHphxlKaqWfMw/s640/05.jpg" width="480" /></a></div><br />
I know that everybody knows, but I simply have to repeat it. School's back. It starts on the first of September here in the Czech Republic and this year it was on Thursday. Okay, I know how imporant it is to educate ourselves but to be completely honest, I hate going to school. We have nine hours every day except for Monday and Friday and I really "love" when the teachers test us from Math, Physics and Biology in the same day. However, I guess I'm gonna hate especially this year the most because I'm in the fourth grade which means...leaving exams (aka maturita in Czech). So, I'm extremely happy for every single day free of learning. Unfortunately, the only free day I have is Friday afternoon and that sucks. Anyway, here I have a fast recipe if you crave something sweet and don't have much time like me these days :)<br />
<a name='more'></a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6GFwd4UyU7P2jJfe9lUyY0hK7quPj0Lm3Ngsm4gUUb3ToCkCDeRpqfOMH0qc7s-CKV3HzkLKX1AJ38hM-Ek6QACN20kXQ4vF4H_MMjlnXUC8bU5DsVVhUDp2YJEQlJyNZ3Qn_FUm8LjwC/s1600/01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6GFwd4UyU7P2jJfe9lUyY0hK7quPj0Lm3Ngsm4gUUb3ToCkCDeRpqfOMH0qc7s-CKV3HzkLKX1AJ38hM-Ek6QACN20kXQ4vF4H_MMjlnXUC8bU5DsVVhUDp2YJEQlJyNZ3Qn_FUm8LjwC/s640/01.jpg" width="480" /></a></div>Even though summer season is almost over, I think some of you may find this recipe quite useful. I usually store my leftover summer berries in my freezer. In fact, I don't have a freezer as I have been told by my English teacher. I have a fridge-freezer which means that the freezer part is really small and I can't store there too many things. That's why I'm always happy to bake something using these frozen thingies :) And when a very nice woman who calls herself farfalla gave me a tip about this recipe by <a href="http://apetitonline.cz/">Apetit</a>, I simply couldn't resist.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLzngHkdWEYtsOshXB1L9qp6HxBIliaKX6qUAx4FKnNc5nPKoYA_30usN9A6bxF1U6UIF76-vnikVdUSD1SowC9nb_RNBdrXeSsIfclZwmfuG1ScuTg1_kVI24q3g6xULVUhgSOQb4l711/s1600/07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLzngHkdWEYtsOshXB1L9qp6HxBIliaKX6qUAx4FKnNc5nPKoYA_30usN9A6bxF1U6UIF76-vnikVdUSD1SowC9nb_RNBdrXeSsIfclZwmfuG1ScuTg1_kVI24q3g6xULVUhgSOQb4l711/s640/07.jpg" width="480" /></a></div><br />
I adapted the recipe only slightly, maybe the changes aren't almost noticable, but at least I can include a few tips. This post won't be long at all as I have to focus on psychology right now (yes, you're right, I'm writing a test on Tuesday). I managed to prepare the cake within an hour which is in fact my record :D So if you have some red currants (either fresh or frozen, but not dried), sweet tooth and no time and, search no more :)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHeTyu44uPywv3V5WGzesJiHZE6AQrEo1NNH6GigQqTgkoUmo08R-eGHX-b3Fas4-CY3MzOHXZa_vg1eH7NqSwAwBODRgn8hiXa0M_Rgja6bqq92DFV-WvWtmJ2jEO1lfvJcXRK8eKxul/s1600/mini.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHeTyu44uPywv3V5WGzesJiHZE6AQrEo1NNH6GigQqTgkoUmo08R-eGHX-b3Fas4-CY3MzOHXZa_vg1eH7NqSwAwBODRgn8hiXa0M_Rgja6bqq92DFV-WvWtmJ2jEO1lfvJcXRK8eKxul/s320/mini.jpg" width="275" /></a></div><br />
<b>Ingredients:</b><br />
300g (1 1/2 cups) granulated sugar<br />
4 large eggs, room temperature<br />
180g (3/4 cup) butter, melted<br />
100ml (2/5 cup) extra virgine olive oil<br />
150ml (3/5 cup) milk<br />
1 vanilla pod<br />
400g (3 cups) all-purpose flour<br />
1 1/2 tsp baking powder<br />
a pinch of salt<br />
grated zest from 2 lemons<br />
grated zest from 2 oranges<br />
700g (6 cups) red currants<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqjkhw2016LqzumgLQfwDU2VNQ364dE0UQNzOn4AhjTaVXeM350zn9YTH5SBNJRFEEgHmrvz9iSJYUzLo6f-_5vvbG4zCxCZyW7Nj8MgwJ0Y4i_k-MAZnn_x62KLikDQ8UETTNsMFP9ehB/s1600/note.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqjkhw2016LqzumgLQfwDU2VNQ364dE0UQNzOn4AhjTaVXeM350zn9YTH5SBNJRFEEgHmrvz9iSJYUzLo6f-_5vvbG4zCxCZyW7Nj8MgwJ0Y4i_k-MAZnn_x62KLikDQ8UETTNsMFP9ehB/s200/note.jpg" width="200" /></a>icing sugar to taste<br />
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<b>Directions:</b><br />
In a bowl, combine sifted flour, baking powder, salt and set aside. In a large bowl, beat sugar and eggs until light and fluffy (about 10 minutes), then beat in melted butter, oil, milk, grated zest from lemons and oranges and vanilla seeds scraped out from the pod. Now gently fold in the flour mixture just until incorporated. Finally fold in 1/3 of the red currants. Transfer the batter into a greased and floured baking sheet (30x40cm) and smooth the top evenly. Bake in preheated oven to 180C for 10 minutes (not longer!), carefully remove from oven and sprinkle the top with the rest of the red currants (gently push them into the batter) and icing sugar if desired. Continue baking for 20-30 minutes or until golden. Remove, let cool and serve.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s1600/note.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s200/note.jpg" width="200" /></a></div><ul><li>You can use frozen red currants, do not defrost them or they'll get soggy.</li>
<li>If you still have a lot of red currants, you may want to try out these: <a href="http://catalinabakes.blogspot.com/2010/08/red-currant-sour-cream-tart.html">Red Currant Sour Cream Tart</a> or <a href="http://catalinabakes.blogspot.com/2011/04/red-currant-walnut-sheet-cake.html">Red Currant Walnut Sheet Cake</a>.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4Bz6luCX4FZOFVRZLKup4hTaxuwi9OEsbPdloJ58R-Sa-cAKb70n0Bna5hzDciW43b_EKHuCh-tpgs7ZPwsX6Rq9xSQScYk260slzf5iLm7KVMpdyvzjQO2apVimfLx7wu6zg8XxSgNM/s1600/06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4Bz6luCX4FZOFVRZLKup4hTaxuwi9OEsbPdloJ58R-Sa-cAKb70n0Bna5hzDciW43b_EKHuCh-tpgs7ZPwsX6Rq9xSQScYk260slzf5iLm7KVMpdyvzjQO2apVimfLx7wu6zg8XxSgNM/s640/06.jpg" width="480" /></a></div><br />
<b>Verdict:</b><br />
I found the recipe pretty tempting because of the olive oil and citruses. Also it's the first time I've made a cake with red currants without any creamy/nutty filling. I have to say the cake is very refreshing, moist and tasty. I like the soft sponge-like batter with intensive lemon and orange taste and nice vanilla aroma, but I admitt that I missed some kind of filling to complement the sourness of the red currant. The rest of my family shared that opinion although they ate it as if they haven't eaten for ages :D Anyway, it's a great tasting cake especially if you don't like overly sweet baked goods and enjoy some sourness here and there. Oh, and it smells absolutely wonderful!<br />
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<br />
Linked to:<br />
<a href="http://www.alli-n-son.com/">Sweet Tooth Friday</a><br />
<a href="http://www.wellseasonedlife.com/">Sweet Indulgences Sunday</a><br />
<a href="http://thischickcooks.blogspot.com/">These Chicks Cooked</a><br />
<a href="http://www.dailyorganizedchaos.com/">Foodie Wednesday</a><br />
<a href="http://sweet-as-sugar-cookies.blogspot.com/">Sweets for a Saturday</a><br />
<a href="http://pinchofthisthatandtheother.blogspot.com/">Whisking Wednesdays</a>Catalinahttp://www.blogger.com/profile/09988662143955575133noreply@blogger.com15tag:blogger.com,1999:blog-6358760450079426243.post-29788998301619668132011-09-04T06:41:00.000-07:002011-11-05T14:06:59.313-07:00Truffes au Chocolat (Chocolate Truffles)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQOcFSllNUY5j4HzHv8ckwZEuTVvYAsLErZhsc4eU1ds7Yyek1sTHoKkzzlCi6SQB-vH1F5eyfgIWJQdNeq3Q4EWThMUgUEx7fOaWwPV4X8wQEBwEhffAMejOMtbdYpOKT7WIPfiA3kVg/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQOcFSllNUY5j4HzHv8ckwZEuTVvYAsLErZhsc4eU1ds7Yyek1sTHoKkzzlCi6SQB-vH1F5eyfgIWJQdNeq3Q4EWThMUgUEx7fOaWwPV4X8wQEBwEhffAMejOMtbdYpOKT7WIPfiA3kVg/s640/12.jpg" width="480" /></a></div>Last week there was <a href="http://catalinabakes.blogspot.com/2011/08/daring-bakers-challenge-milk-chocolate.html">the DB challenge</a>. Its task was making at least two different kinds of candies. Since I've showed only one kind, the second one is just about to come. These "candies" were much easier to make and the result was great. Well, that's how I see it. The rest of my family would pretty much disagree. Yep, sometimes not everything turns out great for everyone. We all are different with different taste buds so it means that when I like something the others don't have to share that opinion. It's always tough to overcome the feeling because when you try to make a cake or any other sweets you hope that everyone will love it. However, this time it didn't happen and I know it only is my mistake. <br />
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Truffes au chocolat (<i>in French, <a href="http://translate.google.cz/?hl=cs&q=truffes+pronunciation&gs_sm=e&gs_upl=1957l5124l0l5385l14l12l0l0l0l2l1050l8028l0.1.6-4.4l10l0&bav=on.2,or.r_gc.r_pw.&biw=1155&bih=520&um=1&ie=UTF-8&sa=N&tab=wT#fr%7Cfr%7Ctruffes%20au%20chocolat">pronunciaton here</a></i>) are a type of chocolate confectionery, traditionally made with a chocolate ganache center coated in chocolate or cocoa powder, usually in a spherical, conical, or curved shape. They are named this way for their resemblance to the truffle fungus. They came from France and were invented by Louis Dufour in Chambéry, France in December 1895.<sup class="reference" id="cite_ref-0"><a href="http://en.wikipedia.org/wiki/Chocolate_truffle#cite_note-0"></a></sup> They reached a wider public with the establishment of the Prestat chocolate shop in London by Antoine Dufour in 1902, which still sells 'Napoleon III' truffles to the original recipe. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvLeXa0mh8ROx6cu5H6cdjFtc1nUJj8547_zVki3R1-91UJPamWmqpA6Fhyf32-vyGz57VKNkGGxREdEaqfqp-QfE4E1DOX7iFuGAEsSDYhp6LOB4xVWKj__2sQzOhcIIRPRgsgd9Tywcl/s1600/02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvLeXa0mh8ROx6cu5H6cdjFtc1nUJj8547_zVki3R1-91UJPamWmqpA6Fhyf32-vyGz57VKNkGGxREdEaqfqp-QfE4E1DOX7iFuGAEsSDYhp6LOB4xVWKj__2sQzOhcIIRPRgsgd9Tywcl/s640/02.jpg" width="480" /></a></div><br />
Louis Dufour, a chocolate maker, ran out of material which was needed to make his year-end treats. Refusing buying some from a colleague, he had a brilliant idea: he mixed whipping cream, vanilla and cocoa powder. To make its product more presentable, he dipped it in melted chocolate and coated in chocolate powder. The chocolate truffle was born! (<i>source: Wiki</i>)<br />
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Now that the history part is behind us, let's move to the ingredients. Traditional truffles consist from three things: whipping cream, chocolate and cocoa powder. However, nowadays there are so many different variations using the strangest spices and additions because the basic recipe is so versatile. I've never tried making truffles before so I kept with the tradition and made the basic ones. I browsed through French recipes and almost all of them adds some butter to their truffles to make them even more velvety and tender. I can't recommend this enough, it really makes difference and the final truffle is wonderful!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc4WOH0TnQ-NCXMYntR5zi1UzRiivNnn7Idnm9-AlwETjRqxyTOlq7bKo4IdUq3xLWoFfKLfYW611tJ84MP5PZ3KQSGZklkpCp9PrHqz1D8Al4wz69LcyF_c6TFoprvRjTXXTXnJ2ylPEp/s1600/14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc4WOH0TnQ-NCXMYntR5zi1UzRiivNnn7Idnm9-AlwETjRqxyTOlq7bKo4IdUq3xLWoFfKLfYW611tJ84MP5PZ3KQSGZklkpCp9PrHqz1D8Al4wz69LcyF_c6TFoprvRjTXXTXnJ2ylPEp/s640/14.jpg" width="480" /></a></div><br />
The choice of cream is very important here. The better cream you use the better truffles you get. You have to use whipping (or heavy or heavy whipping) cream - the butterfat content is from 30 to 40% and in fact it doesn't really matter which one you choose. For example in my country there only is sold whipping cream with 31 or 33% fat. The best would be using organic<span class="short_text" id="result_box" lang="en"><span class="hps"> whipping cream. However, sometimes it can be hard to find this (it's not sold at all here where I live), so it's OK to use regular whipping cream of the highest quality possible.</span></span><br />
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<span class="short_text" id="result_box" lang="en"><span class="hps"></span></span>The most important ingredient is chocolate. The quality and taste of the final product depends on it. I highly recommend using the best chocolate you can afford for the truffles - the one you enjoy eating on its own. If you like the chocolate you use, you'll like your truffles. If the chocolate tastes like crap, that's how your truffles will taste and there's nothing worse but a bad tasting truffles. Believe me, I know it but that's for another paragraph. Here's my piece of advice. Use only chocolate containing cocoa butter and no other fats (real chocolate should not contain them). If you're able to get Lindt or Valrhona it's the best you can use. Generally you shouldn't make a mistake with any chocolate free of vegetable or other fats (except for cocoa butter). It should contain at least 30% cocoa mass (ideally 35-45%) for the milk variation and 50% for the chocolate which you expect to be bitter. So before you buy a chocolate bar have a look at the ingredients listed on the wrapper and choose the best one :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP03CU1vKdWfobW2B-nFfoXsuJbbmxix4oFmz5iV2fRsMzX0BM6D4vjS1GRPu9P4AJ-dd07xBfglkD514_tBJegP5emczdk1tt5_HQuLSyVSbv6ryLoiuCzLsp5un2ocoG1a8G2F3OM-I0/s1600/05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP03CU1vKdWfobW2B-nFfoXsuJbbmxix4oFmz5iV2fRsMzX0BM6D4vjS1GRPu9P4AJ-dd07xBfglkD514_tBJegP5emczdk1tt5_HQuLSyVSbv6ryLoiuCzLsp5un2ocoG1a8G2F3OM-I0/s640/05.jpg" width="480" /></a></div><a href="http://en.wikipedia.org/wiki/Chocolate_truffle#cite_note-1"></a><br />
For my truffles, I used my favorite chocolate by Lindt containing 85% cocoa solids. I love this extra bitter extra fine chocolate bar because the cocoa flavour is so intensive and it's not too sweet. I thought my truffles would taste amazing with this chocolate but unfortunately, I seem to be the only one enjoying eating chocolate this dark in my family. Both my mom and sister took one bite and then they politely refused to take another because it's too bitter for their taste buds. What a pity! My dad ate one, said nothing and walked away. Usually he at least says he likes it or something like that. Later on, they all told me that they didn't like plain dark chocolate. Having heard this, I was really happy I only made a small amount of them, because I had to eat them all by myself :D Not that I would mind but my waistline certainly wasn't way happy for that :D Just keep in mind that you MUST enjoy eating the chocolate as is otherwise you won't like the truffles!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuj35un-obWsNqJJnEzemgtjqoyL-a-fcShF_wC83L1AyeayQenCwzHatdOVQ5xOjH7_dHiUZFKFpSaTzbvGORO4JaHDz-VuEH-z8ekCa4qOsp4C5zSoMqK5eZIlRf7uK3Q0ahyphenhyphentaoTvl8/s1600/09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuj35un-obWsNqJJnEzemgtjqoyL-a-fcShF_wC83L1AyeayQenCwzHatdOVQ5xOjH7_dHiUZFKFpSaTzbvGORO4JaHDz-VuEH-z8ekCa4qOsp4C5zSoMqK5eZIlRf7uK3Q0ahyphenhyphentaoTvl8/s640/09.jpg" width="480" /></a></div><br />
As for the butter, there's just a small portion of it so it shouldn't have a huge effect on the taste, it's here to change the texture. Anyway, use real unsalted butter! Forget about shortening or margarine. When making candies, it's really important not to substitute ingredients. <br />
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<a href="http://en.wikipedia.org/wiki/Chocolate_truffle#cite_note-1"></a><br />
And finally, when choosing cocoa powder, don't go for the low-fat type. This choc treat won't become healthy, but it'll lose the perfect luscious taste delivered by velvety full-fat cocoa powder (which contains more than 20% cocoa butter). And now let's go make some homemade choc treats :)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><a href="http://en.wikipedia.org/wiki/Chocolate_truffle#cite_note-1"></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMEBCK4HCktyM5Ip02OHSt-yN9iJQI6MakdBE5cQG2bLwOHT0RdPGXkpN4knCd0xKEPnZ8wlycsSxX8NgFSBZhmrhhkq-Lax6n4MrnTgpE6njhKcxupGblLvX67npGCKaH-nHqzCgLo1z7/s1600/mini.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMEBCK4HCktyM5Ip02OHSt-yN9iJQI6MakdBE5cQG2bLwOHT0RdPGXkpN4knCd0xKEPnZ8wlycsSxX8NgFSBZhmrhhkq-Lax6n4MrnTgpE6njhKcxupGblLvX67npGCKaH-nHqzCgLo1z7/s320/mini.jpg" width="275" /></a></div><b>Ingredients:</b><br />
200g (7 oz) good quality dark or milk chocolate, grated<br />
140ml (1/2 cup + 1 tbsp) whipping cream<br />
30g (2 tbsp) unsalted butter<br />
1 vanilla pod (optional)<br />
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<a href="http://en.wikipedia.org/wiki/Chocolate_truffle#cite_note-1"></a><br />
<b>Directions:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKzlSl4-y4gLxCAct52X4UBce4cYy8nIyF8YZGhKtIGk4vVI3yMPtm206vV-0WdPVWbpQM0jKqbG7sX34ND87Ywc_4JeASjNGZUZAww70I2CwX1pj7XwxizxMcPwTWmp2QSt2wTgSGAuw6/s1600/note.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKzlSl4-y4gLxCAct52X4UBce4cYy8nIyF8YZGhKtIGk4vVI3yMPtm206vV-0WdPVWbpQM0jKqbG7sX34ND87Ywc_4JeASjNGZUZAww70I2CwX1pj7XwxizxMcPwTWmp2QSt2wTgSGAuw6/s200/note.jpg" width="200" /></a>Place the grated chocolate in a bowl. Heat cream and vanilla seeds (scraped out from vanilla pod) in a small saucepan over medium heat. Bring to a boil. Immediately pour the cream over the chocolate and allow the cream to melt the choc for 1-2 minutes without stirring. Add butter and then stir until smooth. Cover with plastic wrap and refrigerate for at least three hours or until firm (this could take even 1 to 2 days). Put cocoa powder in a bowl and remove the choc mixture from the fridge. Using a teaspoon, scoop out a small portion of the chocolate mixture and then (if it's firm enough) using your palms, form it into a ball (it should not be a perfect ball). This way it resembles the real truffles. Immediately roll the truffle in cocoa powder, place into another bowl or plate and repeat until no mixture is left. Cover and store in the fridge. Bring to room temperature before serving.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s1600/note.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s200/note.jpg" width="200" /></a></div><ul><li><span class="bod">If the chocolate doesn't melt completely or the cream-choc mixture is grainy, try reheating it over a pan of simmering water just until melted. If still grainy, don't care about it anymore, refrigerate as written in the recipe and then pulse it for a short time in your food processor. This will save any grainy mixture</span>.</li>
<li>Dark chocolate creates the firmest ganache - it thickens very fast (about 3 hours). Milk chocolate ganache is a bit less firm, I recommend forming it using a melon baller or a teaspoon (or you can freeze it for 30 minutes to become firmer).</li>
<li>If you want to make white chocolate truffles, use only 100ml (1/3 cup + 4 tsp) of whipping cream. This ganache then needs to be refrigerated for 1 to 2 days to thicken. I recommend forming the truffles by the baller or teaspoon or in your palms dusted with powdered sugar - ganache is not that sticky and is easier to work with.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><a href="http://en.wikipedia.org/wiki/Chocolate_truffle#cite_note-1"></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHnZCMk-nFaOyN6ngcRL3mTTkjCKDMMXl2zX7U-tjlGg6Ik_haOcsapugNl9vVwN5J3hBEC0E56aM4Su3jkJpFWGy8t4ucMU6sLoqyS6IU7mQVZvMkxikaiYD8wPxcqH5BUVLb9uEB5llQ/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHnZCMk-nFaOyN6ngcRL3mTTkjCKDMMXl2zX7U-tjlGg6Ik_haOcsapugNl9vVwN5J3hBEC0E56aM4Su3jkJpFWGy8t4ucMU6sLoqyS6IU7mQVZvMkxikaiYD8wPxcqH5BUVLb9uEB5llQ/s640/13.jpg" width="480" /></a></div><b>Verdict:</b><br />
In my opinion, they were fabulous! I really liked the tender velvety and soft texture, extra fine bitter cocoa taste and slight vanilla aroma in the background. However, the rest of my family would disagree. They didn't appreciate the bitter taste and would prefer truffles made from milk or even white chocolate. So next time I'll keep back with my love for extra dark chocolate and I'll use good milk one instead. Anyways, you can't go wrong with these and everyone, your guests included, will be delighted with these professional looking chocolate treats!<br />
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Linked to:<br />
<a href="http://cookinformycaptain.blogspot.com/">Flash Back Friday</a><br />
<a href="http://www.alli-n-son.com/">Sweet Tooth Friday</a><br />
<a href="http://www.wellseasonedlife.com/">Sweet Indulgences Sunday</a><br />
<a href="http://pinchofthisthatandtheother.blogspot.com/">Whisking Wednesdays</a><br />
<a href="http://thischickcooks.blogspot.com/">These Chicks Cooked</a><br />
<a href="http://www.dailyorganizedchaos.com/">Foodie Wednesday</a><br />
<a href="http://sweet-as-sugar-cookies.blogspot.com/">Sweets for a Saturday</a>Catalinahttp://www.blogger.com/profile/09988662143955575133noreply@blogger.com16tag:blogger.com,1999:blog-6358760450079426243.post-75591784030833382132011-08-27T10:13:00.000-07:002011-09-04T10:41:10.234-07:00The Daring Bakers' Challenge: Milk Chocolate Pralines with Spiced White Choc Mousse and Honey Roasted Macadamias<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-W04TcFlfJcez1J7sCJbjTgk4JudxG3K0IRiVucNEcPJ2PJGQVX0uCoGGjMdZsFweWPKRov0lvRrlVCYc4IJSp8Vmq-_mPFNUs3OlXgOqH8nOEJ3q6VV0UE3JyKTgCbBv-u6alGrn49Iq/s1600/19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-W04TcFlfJcez1J7sCJbjTgk4JudxG3K0IRiVucNEcPJ2PJGQVX0uCoGGjMdZsFweWPKRov0lvRrlVCYc4IJSp8Vmq-_mPFNUs3OlXgOqH8nOEJ3q6VV0UE3JyKTgCbBv-u6alGrn49Iq/s640/19.jpg" width="480" /></a></div><i>The August 2011 Daring Bakers’ Challenge was hosted by Lisa of <a href="http://lisamichele.wordpress.com/">Parsley, Sage, Desserts and Line Drive</a> and Mandy of <a href="http://www.mandymortimer.com/">What the Fruitcake?!</a>. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks at <a href="http://www.chocoley.com/">http://www.chocoley.com</a> offered an amazing prize for the winner of the most creative and delicious candy!</i><br />
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Here we are again :) The end of the month means revealing the big secret coming out from the DB kitchen. This time it REALLY freaked me out because on of our main tasks was tempering chocolate. As I read through the page more and more recipes, directions, tips, notes and links popped out. I was pretty confused and it took a while for me to recuperate :D Well, and my head started creating and mixing up new ideas of creams, fillings and other stuff. Now you're about to find out what my head finally created.<br />
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Let me start from the beginning. The task was pretty clear: make two kinds of candy - one using chocolate and the other is completely up to you. I've been planning to make truffes au chocolat (or if you want - chocolate truffles) for about a year. The first part of the task completed. I'll get back to the truffles soon in the future. And finally the second part. Recently I've been to IKEA and bought quite a nice ice cube tray to use as chocolate molds one day - the second part of the task completed - pralines!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4NrKAmt5Lvfz7rC_85bi_A0vTp1yHU-6F4GgdeJuSrrX948YsCUVkXHfN9nrEPRPgAHZZxm_GWKTJ5do8zm3vt_God6z6Lw2RF43etJFQHuiMtFV1thqrjFXCmWKZ2l0xy_UsV3_yNoiY/s1600/05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4NrKAmt5Lvfz7rC_85bi_A0vTp1yHU-6F4GgdeJuSrrX948YsCUVkXHfN9nrEPRPgAHZZxm_GWKTJ5do8zm3vt_God6z6Lw2RF43etJFQHuiMtFV1thqrjFXCmWKZ2l0xy_UsV3_yNoiY/s640/05.jpg" width="480" /></a></div><br />
Pralines need to be filled with something so I had to figure out a filling for them. After long time of thinking I chose to make simple but interesting flavour combination. I'm the only person in my family who loves dark chocolate, the other members don't like its bitterness (and in fact, that's the most delicious thing, like Lindt 85% or even 99%, isn't it?). That said, I had to made them from milk chocolate (I can't eat all the pralines by myself, or can I?). As for the filling, I chose to make an easy white chocolate mousse spiced with different spices typical for our Czech spiced cookies called "perníčky" and in order to give the pralines a different mouth feel I inserted honey roasted macadamias into the center of each praline. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvlP61jqbtIzIGBVCq0h0VwbTw_j4GxobWSYI_2535RfMclmvNJhIKm52Z5vbuEk3i2tzwfKvIOLQ_G0F2HDpknrl2zSOSc2m_CCti0Fuflr_mgHZ1RyVrX1gIc1pft2ct1c1K2ZTaKgt7/s1600/18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvlP61jqbtIzIGBVCq0h0VwbTw_j4GxobWSYI_2535RfMclmvNJhIKm52Z5vbuEk3i2tzwfKvIOLQ_G0F2HDpknrl2zSOSc2m_CCti0Fuflr_mgHZ1RyVrX1gIc1pft2ct1c1K2ZTaKgt7/s640/18.jpg" width="480" /></a></div>The choice of chocolate is very important when making pralines or any other chocolate candy. Wikipedia helped me a bit with this. The best choc you can use is called couverture chocolate - it is a very high quality chocolate that contains extra cocoa butter (32-39%). The total "percentage" cited on many brands of chocolate is based on some combination of cocoa butter in relation to cocoa solids (cacao). In order to be properly labeled as "couverture", the percentage of cocoa butter must be between 32% and 39%, and the total percentage of the combined cocoa butter plus cocoa solids must be at least 54%. Sugar makes up the remainder, and up to 1% may be made up of vanilla, and sometimes soy lecithin. Couverture is used by professionals for dipping, coating, molding and garnishing. On the other hand "confectionery chocolate", "compound chocolate" or "summer coating" have a lower percentage of solids, and they may also contain vegetable oil, hydrogenated fats ("trans fats"), coconut and/or palm oil, and sometimes artificial chocolate flavoring and definitely aren't good for both eating and cooking/baking. If you can’t get couverture or a higher end chocolate and would simply prefer to get your chocolate at the local market, choose brands like Lindt, Ghiradelli or Green & Blacks or Valrhona.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfoI9ntSLnLdFopKVpoNdMjDT5b27BAbCe-lxUMH9mP4jlkyuii5dikExpopPrJDZ79dW2TGmUzUWFRVC6PB5Tb0SH2CcYm2kTaLmaXVwV4D0RmLxGuhXXDMqESj_PCEuIfPJXLeChH2Wf/s1600/08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfoI9ntSLnLdFopKVpoNdMjDT5b27BAbCe-lxUMH9mP4jlkyuii5dikExpopPrJDZ79dW2TGmUzUWFRVC6PB5Tb0SH2CcYm2kTaLmaXVwV4D0RmLxGuhXXDMqESj_PCEuIfPJXLeChH2Wf/s640/08.jpg" width="480" /></a></div>Tempering is a method of heating and cooling chocolate in order to use it for coating or dipping.<br />
Proper tempering gives chocolate a smooth and glossy finish. Tempered chocolate will have a crisp snap and won't melt on your fingers as easily as improperly tempered chocolate. The reason for the difference is a bit complicated, it has to do with different types of crystals forming in the cocoa butter at different times. With tempered chocolate the crystals have formed in a uniform way which gives us great looking and tasting chocolate. It all sounds so great but it's much harder to make. Be ready that the chocolate will be everywhere - your hands, countertop, bowls, pans - and you'll feel sick from endless chocolate licking (I mean you can't just throw the delicious brown thing away :D). Also I'd like to mention that it's not a good idea to work with chocolate in a hot summer weather and hope that it'll thicken and set in the end or even have that nice snap. Impossible. If I ever feel like making a big mess in my kitchen, it'll be in winter when I'm cold and chocolate sets so fast!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8uZYJ1LJCdIAqs3svfidjGfJN59KFhai9mjp9JPEF7eaMUHw_JEJnF4VgMJWdsfx-tFf41D5fvT70uK2vsSpzRW1lQUJjye3dwADEsZoaJhUge_RPNIXyIzVnGzmpfFtCVg6OmrC34_9p/s1600/16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8uZYJ1LJCdIAqs3svfidjGfJN59KFhai9mjp9JPEF7eaMUHw_JEJnF4VgMJWdsfx-tFf41D5fvT70uK2vsSpzRW1lQUJjye3dwADEsZoaJhUge_RPNIXyIzVnGzmpfFtCVg6OmrC34_9p/s640/16.jpg" width="480" /></a></div><br />
My next piece of advice: either buy real professional chocolate molds or say goodbye to tempering right now. My chocolate was properly tempered (the leftovers I put on baking paper were beautifully shiny and if it weren't for the hot weather, they'd have that perfect snap), but my ice cube tray probably didn't have perfect surface and when I got the pralines out they were not shiny. Plus I had to keep them refrigerated otherwise they wouldn't set in this century and when I took them out tiny drops of water formed on them. They tasted amazing but didn't look like that. So if you want perfect pralines, make in cold weather with the proper equipment.<br />
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There are many methods of tempering, our sugar mavens provided us two of them. I'm quite lazy so I chose to use the (easier - for me) one called seeding. It means that you add small amount of tempered chocolate (that's the seed) into your melted chocolate.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs2X7dqm7h_hBXQTgGpO94Ms7GyjRoH6feFKCke7EEbLayT1e-DiPxQ2lsiZ2Hu-qoLda_oStrgniv4Ol6B1c5L6oZXUujZSxC4LsGrlTorpMM4-t7QhgUgsR60O7rQaRsCUgtwPPMNZo0/s1600/31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs2X7dqm7h_hBXQTgGpO94Ms7GyjRoH6feFKCke7EEbLayT1e-DiPxQ2lsiZ2Hu-qoLda_oStrgniv4Ol6B1c5L6oZXUujZSxC4LsGrlTorpMM4-t7QhgUgsR60O7rQaRsCUgtwPPMNZo0/s640/31.jpg" width="480" /></a></div><br />
I'm pretty sure you'll have leftover chocolate and filling and the easiest thing is eating them :D However, if you feel sick of chocolate after this choc marathon, you can simply take a clean brush, dip it in chocolate and paint with it small paper cups - at least twice to have get two layers. When it's set, you peel of the paper cup and you get a nice edible chocolate cup (this reminds me our April challenge) which you fill with leftover mousse and top off with leftover macadamias (but these are so good that my family managed to eat them within 10 minutes in front of our TV and they only left me 3 pieces). And how do you get to the lefovers? Continue reading the recipe :)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUjPmhIdDTcdH_o7LQThzWGhs-DhK2fhyphenhyphenHEBaKdkaGQ8jAFUIXXRyKAvkQJ3sX9un0jj5LVkG0DyVChSw2jw83glY8pFJuziBJoubRwLPaBizKxi_v2zjln3X4EA6JQTtkoduP59PMENY/s1600/mini.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUjPmhIdDTcdH_o7LQThzWGhs-DhK2fhyphenhyphenHEBaKdkaGQ8jAFUIXXRyKAvkQJ3sX9un0jj5LVkG0DyVChSw2jw83glY8pFJuziBJoubRwLPaBizKxi_v2zjln3X4EA6JQTtkoduP59PMENY/s320/mini.jpg" width="275" /></a></div><br />
<b>Ingredients:</b><br />
<u><i>Pralines:</i></u><br />
200g (1 1/4 cups) good quality milk chocolate<br />
<u><i>Filling:</i></u><br />
150ml (3/4 cup) whipping cream<br />
100g (3/4 cup) good quality white chocolate<br />
1/4 tsp ground cinnamon<br />
1/4 tsp ground ginger<br />
1/4 tsp ground coriander<br />
1 finely crushed clove<br />
a pinch of anise<br />
2 finely crushed allspice balls<br />
<u><i>Macadamias:</i></u><br />
125g (1 cup) macadamia nuts<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsRaFCtSyOIlD4ojfqL1OKixX_YfRRhMUiIgMbIzMTA8UisXr8GRM-FXiuXBVPDmOwbHiLRcNmVjf4w31p-3ZVb87pV8TKptYRwbkNxqV2_IfKWl7Tsvkx4pAgsfmmIXnpoUFS2gShg8cV/s1600/note.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsRaFCtSyOIlD4ojfqL1OKixX_YfRRhMUiIgMbIzMTA8UisXr8GRM-FXiuXBVPDmOwbHiLRcNmVjf4w31p-3ZVb87pV8TKptYRwbkNxqV2_IfKWl7Tsvkx4pAgsfmmIXnpoUFS2gShg8cV/s200/note.jpg" width="200" /></a>25g (1 tbsp) honey<br />
15g (1 tbsp) butter<br />
granulated sugar<br />
icing sugar for coating<br />
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<b>Directions:</b><br />
<u><i>Macadamias:</i></u> Heat butter and honey together until melted, stirring well. Toss with macadamia nuts. Spread the nuts (the honey mixture included) on a cookie sheet and bake in preheated oven to 175C for 5 minutes. Then check and stir them well so they don't get burnt. Bake for 2 more minutes, check and stir and repeat until the nuts are golden brown and the honey mixture thickens and darkens. The total baking time should be about 10-15 minutes. Remove and transfer the nuts and the leftover mixure into a bowl, sprinkle with granulated sugar and stir while cooling for 5 - 10 minutes until they no longer stick together. When cooled completely, roll them in icing sugar.<br />
<u><i><span class="instructions">Filling:</span></i></u> Finely grate the chocolate. In a saucepan, combine spices with cream and bring to boil. Boil for 1-2 minutes, remove from from heat. Add chocolate into the cream and set aside for 3 minutes. Then gently stir the mixture until all the chocolate has melted and it is smooth. Refrigerate for at least 4 hours. Then remove from fridge and whip until stiff peaks form (just like whipped cream). At first it'll look like it's curdled but continue whipping and you'll get nice foamy mousse. Use immediately or refrigerate.<br />
<span class="instructions"><u><i>Pralines:</i></u> </span>Finely chop chocolate if in bar/slab form (about the size of almonds). Place about ⅔ of the chocolate in a heatproof bowl. Place bowl over a saucepan of simmering water (make sure the bowl does not touch the water). Make sure that no water gets into the chocolate. If it happens, the chocolate will seize!<i> G</i>ently stir the chocolate so that it melts evenly. Once it’s melted, keep an eye on the thermometer, as soon as it reaches 45°C / 113°F remove from heat. Add small amounts of the remaining ⅓ un-melted chocolate (seeds) and stir in to melt. Continue to add small additions of chocolate until you’ve brought the chocolate down to 27°C/80.6°F. Put it back on the double boiler and bring the temperature back up until it reaches 30°C/86°F. The chocolate is now tempered.<br />
<span class="instructions"><u><i>Assemlby:</i></u> </span>While holding mold over bowl of tempered chocolate, take a nice ladle of the chocolate and pour over the mold, making sure it cover and fills every well. Knock the mold a few times against a flat surface to get rid of air bubbles, then turn the mold upside down over the bowl of chocolate, and knock out the excess chocolate. Turn right side up and drag a bench or plastic scraper across so all the chocolate in between the wells is scraped off cleanly, leaving you with only chocolate filled wells. Put in the fridge to set, about 5 to 10 minutes. Remove from refrigerator and fill each well with the filling and place one macadamia into the center. Refrigerate for 5 minutes. Again take a ladle of chocolate and pour it on top of the filled chocolate wells, knocking against a flat surface to settle it in. Scrape excess chocolate off the mold with the bench scraper then refrigerate until set (about an hour). When set, pop your pralines out of each well and enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s1600/note.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s200/note.jpg" width="200" /></a></div><ul><li><span class="instructions"></span>The temperature for proper choc tempering differs for each type of chocolate. For dark chocolate heat it to 45C, then cool it to 27C and heat again to 32C. For white it's 45C, then 27C and finally 29C.</li>
<li>If at any stage you do make a mistake with the tempering process you can simply start again from the beginning.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrfp4gBokXvD0_uzWoNohtoKY3TBcFt_CIGClIh_-Eu3g9Jv4mVL4TrPpOLiPNIfz3-DZkjyPD62LNIK-P74NVlUUpLMJSBGgnlkAWSBEOkFQj-fxa4gqCuj-eNyQU-XvrYADoqm6V0eV1/s1600/27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrfp4gBokXvD0_uzWoNohtoKY3TBcFt_CIGClIh_-Eu3g9Jv4mVL4TrPpOLiPNIfz3-DZkjyPD62LNIK-P74NVlUUpLMJSBGgnlkAWSBEOkFQj-fxa4gqCuj-eNyQU-XvrYADoqm6V0eV1/s640/27.jpg" width="480" /></a></div><span class="instructions"></span><br />
<b><span class="instructions">Verdict:</span></b><br />
<span class="instructions">This challenge gave me a lot! I've always wanted to learn tempering chocolate a now I know the know-how. I cannot say I had fun from the beginning to the end, but I've learned so much. I had a real mess in the kitchen, chocolate was absolutely everywhere, it was hot and humid, but those 20 pralines were successfully made and man, they were a huge hit, so mission completed :D The mousse is quite sweet with very interesting taste and spice flavours, it reminds me the spice cookies a little and the macadamias were phenomenal! At first you tasted soft, tender silky chocolate on your tongue followed by light creamy mousse with a touch of cinnamon and in the end there was wonderful crunchy macadamia nut with honey buttery crust...Oh God, I guess I want them again :D</span><br />
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Linked to:<br />
<a href="http://thischickcooks.blogspot.com/">These Chicks Cooked</a> <br />
<a href="http://cookinformycaptain.blogspot.com/">Flash Back Friday</a><br />
<a href="http://www.dailyorganizedchaos.com/">Foodie Wednesday</a> <br />
<a href="http://www.alli-n-son.com/">Sweet Tooth Friday</a><br />
<a href="http://sweet-as-sugar-cookies.blogspot.com/">Sweets for a Saturday</a><br />
<a href="http://www.wellseasonedlife.com/">Sweet Indulgences Sunday</a><br />
<a href="http://pinchofthisthatandtheother.blogspot.com/">Whisking Wednesdays</a><span class="instructions"> </span><br />
<a href="http://www.blogger.com/post-edit.g?blogID=6358760450079426243&postID=7559178403083338213" name="more"></a>Catalinahttp://www.blogger.com/profile/09988662143955575133noreply@blogger.com16tag:blogger.com,1999:blog-6358760450079426243.post-72168997568061658192011-08-16T04:43:00.000-07:002011-08-22T12:53:09.938-07:00Mascarpone Cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEeFHp3wMhANPfUB-D1Ve-d6BxyAXt1oI7B7VTgPcXlsFgqxoocwJ6QyEGQjkHhtLi-g2eRXDDxjnLB0tJNOvKf9gJMCXjzk-mrAPYK7AWy2OwpmF2txb1jNBaoE8qc3Hl2DVcQM4dyVPv/s1600/07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEeFHp3wMhANPfUB-D1Ve-d6BxyAXt1oI7B7VTgPcXlsFgqxoocwJ6QyEGQjkHhtLi-g2eRXDDxjnLB0tJNOvKf9gJMCXjzk-mrAPYK7AWy2OwpmF2txb1jNBaoE8qc3Hl2DVcQM4dyVPv/s640/07.jpg" width="480" /></a></div>Sometimes I have difficulty fulfilling my promises. Usually I promise my mom or daddy to wash up and then I forget all about it or it includes some king of other housework etc. However, this time I am here to fulfill my promise I gave you a week ago. And that would be about showing you an easy way of making your homemade mascarpone cheese. I promise (the word shows up quite frequently, don't you think?) it'll be easy peasy and the result stunning and delicious :)<br />
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Mascarpone (<a href="http://translate.google.cz/?hl=cs&tab=wT#it%7Cit%7Cmascarpone">pronunciation here</a>) is an Italian cheese made from cream (fat content higher than 30%) denatured with tartaric acid,<sup class="reference" id="cite_ref-cheese.com_1-0"><a href="http://en.wikipedia.org/wiki/Mascarpone#cite_note-cheese.com-1"></a></sup> citric acid or acetic acid. Whey is then removed without pressing or aging. Its color is milky-white and it is easily spread. The texture and consistency resembles cream cheese but the taste is totally different. It is used in various dishes (e.g.: <a href="http://catalinabakes.blogspot.com/2011/08/tiramisu.html">tiramisu</a>, risotto etc.). Mascarpone tastes like very thick extremely creamy whipping cream. In Italy it's really very cheap and they sell it in almost every grocery store (they have more different brands of it than milk or sour/whipping/sweet cream). For your imagination, one container of this cheese (250g) costs in Italy about 2 dollars (mostly 1.8 to 2). In fact, there it belongs into basic ingredients used in sauces, desserts and many other dishes.<br />
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The choice of cream is the most important here and the quality and taste of the final product depends on it. The better cream you use the better mascarpone you get. You have to use whipping (or heavy or heavy whipping) cream - the butterfat content is from 30 to 40% and in fact it doesn't really matter which one you choose. For example in my country there only is sold whipping cream with 31 or 33% fat and I can assure you that my mascarpone always tastes great :) The best would be using organic <span class="short_text" id="result_box" lang="en"><span class="hps">non-pasteurized whipping cream. However, sometimes it can be hard to find this (it's not sold at all here where I live), so it's OK to use regular whipping cream of the highest quality possible, but avoid using ultra-high pasteurized (UHT) cream - this one may need more cooking time because all those natural organisms and bacterias are dead. I haven't tried using the UHT cream as I prefer the "more natural" pasteurized cream stored in fridge to the UHT one in tetra pak on shell at room temp.</span></span><br />
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<span class="short_text" id="result_box" lang="en"><span class="hps">I created this recipe last year because I wanted to make frosting for a cake and I had really bad experiences with our Czech mascarpone by Italat. It's grainy and no matter what I do or make it curdles almost every single time plus it's price is ridiculously high. That made me go, find and make my own and now I can say that this homemade cheese really does compare to the Italian original one. I think that's quite a statement, isn't it? When I say "created" it means I read through many recipes online and tips from those who tried them and put the pieces together. The recipes don't differ too much, in fact they're almost the same so it was easy to put them "together". I've tried it many times during the long year and it has never let me down. Daring enough to try it out? I hope so!</span></span><br />
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<b><span class="short_text" id="result_box" lang="en"><span class="hps">Ingredients:</span></span></b><br />
<span class="short_text" id="result_box" lang="en"><span class="hps"> 500ml whipping cream (30-40% fat)</span></span><br />
<span class="short_text" id="result_box" lang="en"><span class="hps">1 tbsp fresh lemon juice</span></span><br />
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<b><span class="short_text" id="result_box" lang="en"><span class="hps">Directions:</span></span></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ryv-jzqeTrhYHXan-QK-Lo1aKOBhxU8HWyfEH4Bh3qzaLXfrFsCdxU_CYpbXo-VLAoaPQmPX_GhnHJXhn3KK-obnHRfoCmdqt3qsVWtooorSMOvf0iUHNIvrGC92xOlF6sIKRcU12R12/s1600/note.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ryv-jzqeTrhYHXan-QK-Lo1aKOBhxU8HWyfEH4Bh3qzaLXfrFsCdxU_CYpbXo-VLAoaPQmPX_GhnHJXhn3KK-obnHRfoCmdqt3qsVWtooorSMOvf0iUHNIvrGC92xOlF6sIKRcU12R12/s200/note.jpg" width="200" /></a>In a wide pan bring about 3cm of water to a boil. Lower the heat to medium-low so the water is barely simmering. Pour cream into a pot and place the pot into the pan. Heat the cream, checking the temperature often, to 190F (88C), stirring occasionally. Keep stirring at this temperature for about 15 minutes. Now add lemon juice to the heated cream and continue heating, stirring often, until the mixture curdles. "Curdles" means it thickens, no lumps/grains will show up. The mixture will cover the back of your wooden spoon generously and a few clear whey streaks will be visible as you stir. Remove the pot from the heat and allow the mixture to sit and cool slightly for 20 minutes. In the mean time, prepare your sieve. Line a sieve with about four layers of dampened cheesecloth (or a clean, damp cotton/linen dishcloth) and set over a bowl. Pour the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface, just let it be undisturbed until cooled completely. Cover the sieve tightly with plastic wrap and refrigerate for 12 to 24 hours to allow the cheese to finish draining and become firm. Then remove from sieve, transfer into a bowl and either use immediately or store in the refrigerator in a tightly covered container.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s1600/note.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s200/note.jpg" width="200" /></a></div><ul><li>This recipe yields from 260g to 280g of mascarpone, but it can easily be doubled to make enough cheese for <a href="http://catalinabakes.blogspot.com/2011/08/tiramisu.html">tiramisu</a> or any other dish.</li>
<li>Do not underestimate the number of layers of cheesecloth! Do not use less than four layers of it, otherwise the silky mixture will flow through the sieve. You only want the whey to flow through it. I usually get about 2-3 tbsp whey not more. Also, whey is almost transparent in color, so if you see a lot of white mixture in the bowl under the sieve, something is wrong and you might have not used enough layers of cheesecloth.</li>
<li>You can use any type of thermometer: cooking, confectionery, preserving (I use this one) etc.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIuL0RebqsSb1iAMTtnY3DzSwcDK-rAEyLgWi0QUztJuCnE8Afqz-1m72CoYfSCzRhADdbeTcifaA0SHHoch_mT5E_V8i1UnldltbG5sO4NCOV9It1zMB9KkYyTh-y_5UY3LOOsqrZhXK/s1600/08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIuL0RebqsSb1iAMTtnY3DzSwcDK-rAEyLgWi0QUztJuCnE8Afqz-1m72CoYfSCzRhADdbeTcifaA0SHHoch_mT5E_V8i1UnldltbG5sO4NCOV9It1zMB9KkYyTh-y_5UY3LOOsqrZhXK/s640/08.jpg" width="480" /></a></div><br />
<b>Verdict:</b><br />
Mascarpone is one thing I could eat every now and then so it's good I don't have in my fridge every now and then :D considering the amount of fat in it and all those calories. Anyway, everytime I make this luscious creamy cheese I have a hard time not eating it with a large spoon in one sitting - yet I've been strong enough not to do this because usually I need every tiny spoon of it for a dessert or cake. Well, as for the taste: D I V I N E! Creamy dreamy with milky taste, soft and thick at the same time, tender and silky on tongue. No wonder it's a big sinful treat, but once in a while it's okay :)<br />
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Linked to:<br />
<a href="http://thischickcooks.blogspot.com/">These Chicks Cooked</a> <br />
<a href="http://cookinformycaptain.blogspot.com/">Flash Back Friday</a><br />
<a href="http://www.dailyorganizedchaos.com/dumpling-scramble-foodie-wednesday/">Foodie Wednesday</a> <br />
<a href="http://www.alli-n-son.com/">Sweet Tooth Friday</a><br />
<a href="http://sweet-as-sugar-cookies.blogspot.com/">Sweets for a Saturday</a><br />
<a href="http://www.wellseasonedlife.com/">Sweet Indulgences Sunday</a><br />
<a href="http://pinchofthisthatandtheother.blogspot.com/">Whisking Wednesdays</a>Catalinahttp://www.blogger.com/profile/09988662143955575133noreply@blogger.com14tag:blogger.com,1999:blog-6358760450079426243.post-3806982024109165082011-08-05T07:35:00.000-07:002011-08-22T12:53:20.820-07:00Tiramisù<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY-IvLGyRiyLd0BimBP8ugj9ZAVZ__oOP5lUhWslf-I8PvSl4ab4NjpUbOcapZg2m3brUvcIOhi0PNIyjcZCEJdFxmG9VxymDKKCm216u_ZJcwshCJ1urpRV3yJVHGuxy_LCFYsuaQqDGO/s1600/04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY-IvLGyRiyLd0BimBP8ugj9ZAVZ__oOP5lUhWslf-I8PvSl4ab4NjpUbOcapZg2m3brUvcIOhi0PNIyjcZCEJdFxmG9VxymDKKCm216u_ZJcwshCJ1urpRV3yJVHGuxy_LCFYsuaQqDGO/s640/04.jpg" width="480" /></a></div>When I was young (not that I am old, a child would be a better expression I guess) I had no idea what sea/ocean's all about. I knew what it was, but it is quite hard to imagine when the biggest area filled with water I've ever seen was our local swimming pool. My parents are die-hard fans of walking, cycling and sometimes roller-blading and in winter they love skiing. So every year we'd go to mountains looking forward to skiing and in summer climbing and walking up and down the hills. I have to say that after six or seven years I hate those activities. You know, my classmates would go to the seaside, laying on the beach whole day, swimming, enjoying the nightlife and me? Walking, walking, walking. Okay, I loved it the first years, but as the time went on and on, I figured out that this was not "my cup of tea (by the way I hate this expression :D)". Three years ago (finally!) I managed to persuade my parents to go to Croatia. Wow! However, this year we've visited Italy and I consider this one to be the best vacation in my whole life!<br />
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We always travel by car. I just love it! It's so adventurous and funny but I must admitt that without our GPS we'd be lost every now and then :D Anyway, the journey took about 18 hours (poor daddy!) through Austria and almost a half of Italy but I assure you that when you see the sea after so long time in your car it's the best view and feeling ever! Now I have to say something I could never ever say to my parents. I was looking forward to the food, ingredients and shopping for them so much more than swimming in the sea! Maybe, the sea wouldn't have to be there at all. On the other hand, the beach, sea, apartment and so on were so wonderful and much more beautiful than in Croatia - I just love sand beaches, no sharp tiny stones, only soft golden sand :)<br />
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And now let's get to the part I love the most - food! At first I was so surprised about the prices there! Everything was so cheap - fresh fruit, extravirgine olive oil, mascarpone, ricotta, different kinds of cookies, parmesan, ham and rice! I've never ever seen this cheap Arborio rice! We bought about 7 kilos of fresh veggies and fruit and local tomatoes were the best I've ever eaten along with melons! It was like a brand new world for me :D<br />
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I guess you're not supposed to cook when you're on vacation which would explain the lack of some kitchen equipment. I'll get back to this later on. When I was in local grocery store I couldn't resist buying mascarpone and Marsala wine...which went to buying cocoa, savoiardi and coffee. Yes, you're right. My head was thinking about making tiramisù. God, what a mistake :D Do you remember the lack of equipment? Tiramisù only requires few basic ingredientes, no baking, only a bit of beating and whisking but how on earth am I suppposed to whisk!beat without my mixer/beater or even basic whisk? The only thing I could use was either a fork, knife or spoon. I chose the fork. It took ages! Whisking egg yolks with sugar was quite easy, took about 20 minutes but the result was satisfying enough. My poor arms :D The true horror wasjust about to come! Have you ever tried beating egg whites to soft peaks using a fork? I wish I could say "No, I haven't" but that would be a lie. It took about one hour. One fork is not enough, you have to have a tall bowl where the whites can "climb" the sides and that's what I didn't have. I used a glass, two forks and and I was able to beat up only a little bit at a time. So don't try to make tiramisù when you don't have a whisk/mixer/beater.<br />
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Tiramisù comes from Italien "tirami su" meaning "pick me up". It's not strictly said where the origin of this dessert is, but most people (me included) believe that tiramisu was invented in Treviso at Le Beccherie restaurant by the god-daughter and apprentice of confectioner Roberto Linguanotto, Francesca Valori, whose maiden name was Tiramisu. It is believed that Linguanotto named the dish in honour of Francesca's culinary skill. It's a creamy dessert made from layered savoiardi (ladyfingers), soaked in coffee and Marsala wine, and cream consisting of mascarpone cheese, sugar and eggs.<br />
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I saw some recipes (not Italian) using Marsala in the cream and calling it the only traditional tiramisù. That's not true, though. When you browse through Italian recipes, they don't use the alcohol in the cream at all, only a few them to make the tradition more interesting. In fact, the older traditional tiramisù didn't contain any alcohol/liquer/wine at all in order to be suitable even for children.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6_Jjgg2sImuBj6-DiGK-bjw_qXJ3spwTqIDiXpIEVCp2jKRwQ3PSi2X7Ie2Un_dsewBYAtXhb9x1RYkrBnVcWuPIMCR3EEbPyHF8JLQM4nLQ4JF-PKx6qPQaPeAg11NncXWR7_A4n0AWR/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6_Jjgg2sImuBj6-DiGK-bjw_qXJ3spwTqIDiXpIEVCp2jKRwQ3PSi2X7Ie2Un_dsewBYAtXhb9x1RYkrBnVcWuPIMCR3EEbPyHF8JLQM4nLQ4JF-PKx6qPQaPeAg11NncXWR7_A4n0AWR/s640/12.jpg" width="480" /></a></div>Just before serving tiramisù is dusted with loads of unsweetened cocoa (<i>cacao amaro in Italian</i>). You can dust it immediately after prepared but then the cocoa will soak the moisture and doesn't look very good but it has no effect on the taste, itself. The better cocoa you use, the better your tiramisù is. In my country, here we only can buy cocoa with 10% cocoa butter (low fat). If I want high quality with 20% cocoa butter I have to order it online for much higher price. That's another reason I bought abour a half of kilo of unsweetened cocoa in Italy - here they sell it with 22% cocoa butter as a standard for pretty low price (compared to the price when shopping for it online).<br />
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The coffe should be strong, prefarably espresso. Definitely forget about making instant coffee! It doesn't have that intense taste and I guess most Italians don't consider this being coffee at all. As for the Marsala wine, Italy is the only place where I saw it. Maybe you'll be lucky to find it in some speciality shop or maybe even in your local grocery store or supermarket. In my opinion Marsala is really digusting on its own, it tastes so great in tiramisù, but otherwise it's not drinkable - the taste is so strange, strong, like sour wine with lots of alcohol and some other <span class="short_text" id="result_box" lang="en"><span class="hps">indescribable flavour notes. It's used as aperitif (no wonder - I'd eat tons of food just to get rid off its taste on my tongue) and comes from Sicily, Italy. In case you can't find it anywhere, buy Amaretto liquer, Italians use one of these, so it doesn't matter which one you use, but Marsala is more traditional.</span></span><br />
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Ladyfingers (<i>savoiardi in Italian</i>) are light sweet sponge cakes roughly shaped like a large finger. They are made from eggs, sugar, flour and sometimes also baking powder. You can make them at home but buying them is quite easier :) Those I bought in Italy are so different from those I bought here. ours are just hard, dry, crunchy without any specific flavour. The Italian ones are in fact quite soft in the middle like sponge cake and they have a very light orange or lemon flavour and taste so much better! Now I'm really sorry that I only bought two packs. I highly recommend buying the best you can :)<br />
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And finally the most important part - cream! The numero uno ingredient you need is mascarpone cheese (it's made from whipping cream curdled by - usually - citric acid). I say MASCARPONE, no cream cheese, quark cheese, anything. Only mascarpone will do the trick. It tastes like very thick extremely creamy whipping cream, has soft and thick texture like cream cheese, but the taste is completely different! In Italy it's really very cheap and they sell it in almost every grocery store (they have more different brands of it than milk or sour/whipping/sweet cream). For your imagination, one container of this cheese (250g) costs in Italy about 2 dollars (mostly 1.8 to 2). That's quite a difference, isn't it? Anyways, I know that in America it's really expansive, so don't cry, if you don't want to spend a fortune, <a href="http://catalinabakes.blogspot.com/2011/08/mascarpone-cheese.html">here</a> you can find an easy way how to make your own <a href="http://catalinabakes.blogspot.com/2011/08/mascarpone-cheese.html">homemade mascarpone cheese</a> which is just as good as the Italian one!<br />
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Another ingredient for the cream are eggs. They're used raw which for most people is quite uncomfortable, but I can assure you, there's nothing to be worried about! Here are my tricks: buy the freshest eggs you can find. Then take a tall transparent glass/bowl and fill it with water. Add as much salt as needed to make the water really salty (like sea water). Now put one egg into the glass and watch carefully: if the egg remains at the bottom (so it doesn't float in the water), you can feel free to use it - no danger in this one. If it floats, don't use it at all, it's spoiled. Also, wash the egg (in the shell of course) in hot water with your dish soap (or something like that). Some people say that the bad bacterias are on the shell, though I don't know how much true it is, do it to avoid any possibilities of getting them into your cream when cracking the shell. So now you have safe eggs and we can move on. Without the eggs, you don't have the real tiramisù, yes, you can use whipped cream, but instead of light and airy cream you have airy but even richer and fattier cream.<br />
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One last note about serving. You can use one large round or square pan, but tiramisù is quite tricky to serve in this form because it doesn't always hold its shape very well, so I prefer making it into individual glass portions - this way it always looks great and you don't have to worry how to cut it, serve and so on. It's up to you. <br />
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I think I've covered almost everything, but in case I haven't, I'm ready to answer your questions :) And know let's make a cake :D I know you can make it - hey, I handled it only with a fork!<br />
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<b>Ingredients:</b><br />
200-400g (7-14oz.) ladyfingers<br />
350ml (1 1/2 cups) strong brewed coffee, cooled<br />
Marsala wine (about 1 tsp per ladyfinger)<br />
unsweetened cocoa for dusting<br />
<u><i>Cream:</i></u><br />
500g (18oz.) mascarpone cheese<br />
150g (3/4 cup) granulated sugar<br />
5 fresh large eggs<br />
a pinch of salt <br />
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<b>Directions:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdcei8Fshc1Wz-o-wKbRTgkMF-CWwe3IG_fzj-m4kd8QXjsFf0SsGAx0AlS6fVFEzXk6ZmLCbFZQeZahQ_5fMRtinaDG0Dp90eySn82SI_AG_iv59cqCJTOBW3c7mqitxNLr9XsmcjzCf/s1600/note.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdcei8Fshc1Wz-o-wKbRTgkMF-CWwe3IG_fzj-m4kd8QXjsFf0SsGAx0AlS6fVFEzXk6ZmLCbFZQeZahQ_5fMRtinaDG0Dp90eySn82SI_AG_iv59cqCJTOBW3c7mqitxNLr9XsmcjzCf/s200/note.jpg" width="200" /></a><u><i>Cream:</i></u> Bring all ingredients to room temperature. Separate egg yolks and whites. In a large bowl, beat egg yolks and sugar until creamy, light and fluffy. Add mascarpone and incorporate it in using your hand whisk. Do not use a mixer or beater - mascarpone cheese is very sensitive to whisking and could curlde! Whisk using your hand until creamy without any lumps. In another bowl, beat eggs whites with salt until stiff peaks form. Gently fold beaten egg whites into mascarpone mixture using a rubber spatula just until incorporated.<br />
<u><i>Assembly:</i></u> Pour coffee into shallow flat-bottomed bowl. Quickly dip one ladyfinger at a time in the coffee bowl only for 1-2 seconds. It should not be soggy. Place the ladyfinger into a glass (you can broke it up in order to fit your glass shape) and repeat until you have one layer. Drizzle the ladyfingers with Marsala wine (depends on your taste), cover with a layer of cream, again soaked ladyfingers, cream etc. Repeat until your glass are full, the final layer is cream. Now refrigerate for at least three hours. Just before serving, dust with enough cocoa to cover the surface. Serve and enjoy! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s1600/note.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s200/note.jpg" width="200" /></a></div><ul><li>All ingredients should be at room temperature or your cream could curdle! So remove mascarpone and eggs from fridge at least one hour before you start making the dessert.</li>
<li>I make the coffee for tiramisu from 350ml water, 10 tsp ground coffee (the best you can afford) and I prepare it in moka, but you can prepare it your usual way, just don't use instant coffee! You may not need all of it OR you may need even more.</li>
<li>The amount of servings depends on the size of your glass. I used glass with 1 cup volume (240ml) and got 6 servings. If you use smaller ones, you'll get more and vice versa. This applies also to ladyfingers - you need less for individual portions and more for one large pan.</li>
<li>Since it contains raw eggs, it's the best when you eat it the same day it's prepared, but nothing happens even the second day - I'm the living proof :D And I bet it won't last more than that 'cause it's THAT good.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx1Ld6G4DnHbmcQSKJ7cSXW0DG03JjGfsQORedwT2GkKXCiCFr4x8bePlLdOdE2LziYMs11G_1wE3P3zoeMHJhXKgNWAeSTNZO_zpgNxfCWZoNiITvGiT7Z8_yCuWDG8M43MaVqN4qfWhyphenhyphen/s1600/15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx1Ld6G4DnHbmcQSKJ7cSXW0DG03JjGfsQORedwT2GkKXCiCFr4x8bePlLdOdE2LziYMs11G_1wE3P3zoeMHJhXKgNWAeSTNZO_zpgNxfCWZoNiITvGiT7Z8_yCuWDG8M43MaVqN4qfWhyphenhyphen/s640/15.jpg" width="480" /></a></div><br />
<b>Verdict:</b><br />
I know that usually it's Catalina Bakes, but let's say that this time it's Catalina Whisks...or maybe Forks (does that exist in the way I mean it? I guess not, but how could I whisk without a whisk? Yes, I fork with a fork :D), but believe you me, it's still delicious. I definitely do understand why it's (one of) the most popular dessert in the world. It combines so many delicious things we use every day (okay, except for mascarpone and this Marsala horribleness) and this is something I could eat every day. It's THE divine dessert of all. Smooth, creamy, airy and light, it's rich but you can eat tons of it because it's very light at the same time thanks to the egg whites. No matter how much I hate Marsala, it tastes superb with the savoiardi and coffee. Ooh, and cocoa on top? The last key to your seventh heaven. Italy, I love you!<br />
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Linked to:<br />
<a href="http://thischickcooks.blogspot.com/">These Chicks Cooked </a><br />
<a href="http://cookinformycaptain.blogspot.com/">Flash Back Friday</a><br />
<a href="http://www.frugalwannabecooks.com/">Foodie Wednesday</a><br />
<a href="http://www.somethingswanky.com/">Sweet Treats Thursday </a><br />
<a href="http://www.alli-n-son.com/">Sweet Tooth Friday </a><br />
<a href="http://sweet-as-sugar-cookies.blogspot.com/">Sweets for a Saturday</a><br />
<a href="http://www.wellseasonedlife.com/">Sweet Indulgences Sunday</a><br />
<a href="http://pinchofthisthatandtheother.blogspot.com/">Whisking Wednesdays</a> Catalinahttp://www.blogger.com/profile/09988662143955575133noreply@blogger.com14tag:blogger.com,1999:blog-6358760450079426243.post-11132228960245252722011-07-25T20:00:00.000-07:002011-08-22T12:53:35.042-07:00Black Currant Marzipan Swirls<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmezwapPnjkbAEt54MpkPMaZgtQmoeAxqv7NjB2noTOWGnAUsTShNVpsCm4sfOUBN1e4QdnQHA6_1aNt4j-rBo0sdA4a90b1QKVSCTtv0lxuXfHw2voBN2p0z3bqys_7_qmAIFS3lHJG4w/s1600/01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmezwapPnjkbAEt54MpkPMaZgtQmoeAxqv7NjB2noTOWGnAUsTShNVpsCm4sfOUBN1e4QdnQHA6_1aNt4j-rBo0sdA4a90b1QKVSCTtv0lxuXfHw2voBN2p0z3bqys_7_qmAIFS3lHJG4w/s640/01.jpg" width="480" /></a></div>Each summer I try to visit my granny. She lives quite far away from the town I live in and since I (still) don't have a driving license I have to travel by train which is pretty exhausting (our trains are AWFUL!) and expansive. So I'm always happy when my parents have a few days off and we can travel by car together. Also, when we the opportunity to go by car we always bring back some fresh fruit, veggies, eggs and other stuff because my granny has a large garden where she plants apples, cucumbers, apricots, cherries, strawberries and so much more! This time we were given a huge bowl of sweet and tangy black currant. I was pretty surprised that I was able to eat a small bowl all by myself without adding any sugar or something - I mean usually currant is pretty sour, but this time I guess I was lucky :) Anyway, I didn't want to waste the fresh juicy black treasure so I had to figure out a way to use them.<br />
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However, this time I really didn't feel like making a simple sponge/pound/whatever cake sprinkled with fruit and crumb. I wanted something new. More sinful. Decadent. Interesting. I browsed through a lot of pages, cookbooks and so on and finally I found a blog by <a href="http://www.chefeddy.com/">Eddy van Damme</a>. I think his recipe is nice, but it says nothing about the amount it yields and the dough (okay, I know how to make it but it takes so much time and I am quite lazy these days). So I limited myself only to get inspired and made up my own recipe instead.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbo6ZKe_N6MpMcK0b5bxIW1DQNBSIhB9CE8aO9tqoPehQ9iGoF_tse2_ndB2KE9vAEZtWW57Hfg6-kyyxjfKx1LJC_UTKs-vWDzcnM0f-qy9v60iNClz3ymMuoD6pqJwmpeR58T-c8ZKNn/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbo6ZKe_N6MpMcK0b5bxIW1DQNBSIhB9CE8aO9tqoPehQ9iGoF_tse2_ndB2KE9vAEZtWW57Hfg6-kyyxjfKx1LJC_UTKs-vWDzcnM0f-qy9v60iNClz3ymMuoD6pqJwmpeR58T-c8ZKNn/s640/11.jpg" width="480" /></a></div><br />
I don't make swirls very often, especially not the sweet ones. We - I and Mom - usually make swirls from puff pastry with cheese, bacon and fresh herbs and they disappear so fast I don't even have the time to take a photo :D Anyway, they're pretty fast and nothing is pouring out. Unlike these of course. You have to roll out the dough into a very very LARGE rectangle, spread it with THIN layer of filling and carefully roll into a roll. I won't lie, it's quite messy and the filling was pouring out as I tried to cut the roll into swirls. So don't worry if this happens to you. Don't discared the poured-out filling, use a tablespoon to transfer it back into a bowl and then divide this leftover on the top of your swirls - it won't be burned during baking and you won't have any losses.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPcJ78OpfhLfQvj_iTC_aGUXmZorT45YzzhKcgOxsyjiedaPJqWBtz5AbAMqR_zcrhV01mIG4dj5ztCQndEAjB5sHzfs8ToLKz6u5MtKKIOyeJyhe9bJ5xccyHC1jyqRTcpZqSZQiY454O/s1600/08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPcJ78OpfhLfQvj_iTC_aGUXmZorT45YzzhKcgOxsyjiedaPJqWBtz5AbAMqR_zcrhV01mIG4dj5ztCQndEAjB5sHzfs8ToLKz6u5MtKKIOyeJyhe9bJ5xccyHC1jyqRTcpZqSZQiY454O/s640/08.jpg" width="480" /></a></div><br />
The part I love the most about these swirls is glaze. I just can't believe that this deep pink color is natural! It's so beautiful. When you look at black currant, it's black, right?! When you bite into one, it's a mix of dirty yellow and green (looks like mud), but when you process them in your food processor the colour is the most amazing bright and deep pink I've ever seen! Now I can say I'm an absolute pink lover (I only miss that perfect body and blond hair to be Barbie :D).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjceY7XtZwzcAHRkhnmRpNkaHTmnrOVKYP3rXEbv4DSGBE-gT3TWbSvWa1UwgVxfWTZDie8M4Opn-gXCw5ik0SY2S1gqr4WzTROcQma7JgHmWUylDFDRoHNx6mgOQ2JVigTMTj_iElcJEqk/s1600/14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjceY7XtZwzcAHRkhnmRpNkaHTmnrOVKYP3rXEbv4DSGBE-gT3TWbSvWa1UwgVxfWTZDie8M4Opn-gXCw5ik0SY2S1gqr4WzTROcQma7JgHmWUylDFDRoHNx6mgOQ2JVigTMTj_iElcJEqk/s640/14.jpg" width="480" /></a></div><br />
I promise this is the last paragraph :) Probably, maybe, who knows :D The dough is made with fresh yeast so it requires time and patience but it is worth it! It tastes amazing! I also added sour cream to it to ensure it'd be light, moist and simply delicious so don't skip this step. I hope you'll enjoy this recipe and the rest of the holidays :)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07kbbYtxaUerNXj1_dSvjiUBfdQuhGF6VTzWE3R_YGGK3lF0tn73DjCujHQhAj2ERCd_5d3DM1hpUTEU53vpROGx146GgrTYUHkqiBLrELy26PEe16AVK6KUTM6T4RcyfvQc2OHmvb2zU/s1600/mini.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07kbbYtxaUerNXj1_dSvjiUBfdQuhGF6VTzWE3R_YGGK3lF0tn73DjCujHQhAj2ERCd_5d3DM1hpUTEU53vpROGx146GgrTYUHkqiBLrELy26PEe16AVK6KUTM6T4RcyfvQc2OHmvb2zU/s320/mini.jpg" width="275" /></a></div><br />
<b>Ingredients:</b><br />
1 egg for eggwash<br />
<i><u>Dough:</u></i><br />
50ml (1/5 cup) milk, lukewarm<br />
42g (1 cube) fresh yeast <br />
500g (4 cups minus 3 tbsp) all-purpose flour<br />
1/4 tsp salt<br />
100g (1/2 cup) sugar<br />
grated zest from 1 lime <br />
200g (1 cup minus 2 tbsp) sour cream<br />
2 egg yolks, lightly beaten<br />
45g (1/5 cup) butter, softened<br />
<u><i>Filling:</i></u><br />
300g (1 1/3 cups) marzipan, cubed<br />
100-150g (about 1 cup) powdered sugar (depends on your taste) <br />
1 egg<br />
300g (2 3/4 cups) black currant <br />
50g (6 1/4 tbsp) all-purpose flour, sifted<br />
<u><i>Glaze:</i></u><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9zVU5TyfalErJcMiC2yWbJEzRsQxiuGEDLyq2SP8YUVEkPl12DCYJ6Pz1LoyXvAroPK2D5wJtypkOYohMbkvcHBKwkIn65sy0gpDVIZJoLlTkquqdx5oEIxgB-7dzZ9rlCvYPrRaURmT/s1600/note.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9zVU5TyfalErJcMiC2yWbJEzRsQxiuGEDLyq2SP8YUVEkPl12DCYJ6Pz1LoyXvAroPK2D5wJtypkOYohMbkvcHBKwkIn65sy0gpDVIZJoLlTkquqdx5oEIxgB-7dzZ9rlCvYPrRaURmT/s200/note.jpg" width="200" /></a>135g (1 cup + 2 tbsp) powdered sugar<br />
45g (1/3 cup) black currant<br />
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<b>Directions:</b><br />
<u><i>Dough:</i></u> For the leaven pour lukewarm milk into a small bowl, sprinkle with yeast and add 1 tbsp sugar and 1 tbsp flour. Stir to dissolve yeast completely. Let stand 15 minutes in a warm place or until doubled in size. In another (big) bowl combine the rest of flour, salt, lime zest and the rest of sugar. Make a well in the center and pour in the leaven, sour cream and egg yolks. Mix well using a wooden spoon. Add butter and mix once again. Now use your hands to create a smooth dough. Knead using your hands for about 10 minutes until elastic and not sticky. Put into the big bowl, cover with either plastic wrap or a tea cloth and let rest in a warm place for 1 hour or until doubled in size. <br />
<u><i>Filling:</i></u> In a bowl combine marzipan, powdered sugar and egg. Mix with a hand held mixer until smooth (about 3 minutes). Add black currant and mix again until (almost) lump free (there'll be pieces of currants). Stir in sifted flour.<br />
<u><i>Glaze:</i></u> In your food processor, process powdered sugar and black currant until smooth. If it's too thick, add a few drops of water and repeat.<br />
<u><i>Assembly:</i></u> Knead the dough again for about 2 minutes, then roll it out on a floured surface into a large thin rectangle (60x45cm). Spread the filling over the dough in a thin layer (you don't have to use it all) leaving about 2cm free around the edges. Roll the dough from the long side up into a roll. With a floured sharp knife cut about 15-20 slices from the roll, making sure to flour the knife in between each cut. Place the swirls on lined baking trays (I needed two). Spread the top of the swirls with leftover filling (if there is any). Allow to rest for 10 minutes in a warm place. Brush the sides of the swirls with eggwash. Bake in preheated oven to 180C for about 10 minutes, then lower the temperature to 160C and bake for 5-10 minutes or until golden brown. Remove from the oven and let cool slightly. Decorate with the glaze and either eat warm or let cool completely until the glaze is thickened and dry.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s1600/note.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s200/note.jpg" width="200" /></a></div><ul><li>You can use either fresh or frozen black currants. If using frozen, let them thaw and then drain.</li>
<li>I used marzipan containing 40% almonds. If you use marzipan with lower amount of them, you may want to use less sugar and vice versa.</li>
<li>They're best the first day (as everything from yeast dough), but they do freeze well (even with the glaze). Simply put them into your freezer and when ready to eat one, let it defrost on your kitchen counter for a few hours.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Po9HNiXZQAeH1oSIbB7QwASswHLi2eXmTX5Aktv82v5W9KFnpCxAM1zuOOfYts4d_BhkcNWXN6y_iHIdrhNTpP3CAcvBDYNSwW5mJ3oMIfKwq4qtQVFiRxT3pksZQ2GHCq0WGy-6AmOa/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Po9HNiXZQAeH1oSIbB7QwASswHLi2eXmTX5Aktv82v5W9KFnpCxAM1zuOOfYts4d_BhkcNWXN6y_iHIdrhNTpP3CAcvBDYNSwW5mJ3oMIfKwq4qtQVFiRxT3pksZQ2GHCq0WGy-6AmOa/s640/13.jpg" width="480" /></a></div><br />
<b>Verdict:</b><br />
Simply amazing! I guess I don't have to tell you that these completely ruined my diet! I ate four and couldn't stop thinking about about them and ended up eating two more which means I had them for breakfast, lunch and dinner, too :D The dough isn't overly sweet, but it's wonderfully tender, soft and quite moist, definitely not dry. The filling is sweet with nice touch of currant sourness and almond taste from marzipan. The sugary glaze is the most beautiful part - so colorful and pink :D They disappeared so fast I felt pretty sorry for not making more. These pastries are a perfect summer treat, no matter what :)<br />
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Linked to:<br />
<a href="http://sweet-as-sugar-cookies.blogspot.com/"></a> <a href="http://thischickcooks.blogspot.com/">These Chicks Cooked </a><br />
<a href="http://pinchofthisthatandtheother.blogspot.com/"></a> <a href="http://www.frugalwannabecooks.com/">Foodie Wednesday </a><br />
<a href="http://www.somethingswanky.com/">Sweet Treats Thursday </a><br />
<a href="http://www.alli-n-son.com/">Sweet Tooth Friday </a><br />
<a href="http://cookinformycaptain.blogspot.com/2011/08/flash-back-friday-11.html">Flash Back Friday</a><br />
<a href="http://sweet-as-sugar-cookies.blogspot.com/">Sweets for a Saturday</a><br />
<a href="http://www.wellseasonedlife.com/2011/08/sweet-indulgences-sunday-16.html">Sweet Indulgences Sunday</a><br />
<a href="http://pinchofthisthatandtheother.blogspot.com/">Whisking Wednesdays</a> Catalinahttp://www.blogger.com/profile/09988662143955575133noreply@blogger.com21tag:blogger.com,1999:blog-6358760450079426243.post-51639960185838978502011-07-16T04:31:00.000-07:002012-01-14T07:03:16.399-08:00Cherry Rosemary Yogurt Mini Loaves<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh71rHN23k9BZzv8VWyPWBAqujeAIY5vll7Gzig06q6RilG5Cv-YySHOZpO0bQKqUq2Tf7U6hY2y0DyMEnk52Hj9NZ5fbcXPUTSQZILch5jnvh2BwUrLVdvOe79Mxihdadgf-5B9EJqE8yL/s1600/04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh71rHN23k9BZzv8VWyPWBAqujeAIY5vll7Gzig06q6RilG5Cv-YySHOZpO0bQKqUq2Tf7U6hY2y0DyMEnk52Hj9NZ5fbcXPUTSQZILch5jnvh2BwUrLVdvOe79Mxihdadgf-5B9EJqE8yL/s640/04.jpg" width="480" /></a></div>Last week I shared with you one of <a href="http://catalinabakes.blogspot.com/2011/07/strawberry-vanilla-strudel.html">my strawberry recipes</a> and it was a high time to show up with one since strawberries are gone for this year (unless you live outside Europe - I'm so jeleaus!) and another fruit is starting leaving us. Oh yes, you're right. Sweet juicy cherries. I can't express how much I love them. LOVE them. I think they're my most favourite fruit. The taste is so sweet, full of juiciness, no sourness, fresh, deep red colour, shiny....simply outstanding. If you love cherries as much as I do these loaves are just perfect for your taste buds AND you definitely won't gain weight by eating them, because they're almost fat free, high in proteins and don't contain any added sugar! Isn't this a piece of pure slim-and-thin-in-summer bliss?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHR0RMnLxSH6dC8gcqvJ90V351gn_ZdLGW9-P9fD-wdp9GdqWFeH5kCjuH9WAeTDitI3lHgiLM2HXTbCnE0sRa5dZCM9I5Tvy8MTNdsWJdoyJIn_6ASXkHWlPlh1cFLNe3Zg_vWCgNU2ot/s1600/03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHR0RMnLxSH6dC8gcqvJ90V351gn_ZdLGW9-P9fD-wdp9GdqWFeH5kCjuH9WAeTDitI3lHgiLM2HXTbCnE0sRa5dZCM9I5Tvy8MTNdsWJdoyJIn_6ASXkHWlPlh1cFLNe3Zg_vWCgNU2ot/s640/03.jpg" width="480" /></a></div><br />
Don't get me wrong, as you can see I usually (almost never) don't care about calories because when I bake it just has to be high in calories - c'mon, butter, sugar, chocolate, caramel, all these things are too good to avoid. However, summer is here and I'd like to be fit and in shape so that I can go swimming without feeling ashamed (you know this feeling, don't you?). So this time I've tried to bake something healthy, a kind of guilt free comfort food/pleasure whatever. And you know what? I think I succeeded.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHqbZYzRWvqvaY1Z3NQa9LyNe_EYFnbcK0mpb7_L3jdbzR7YLjpqfxLVMh8STUEM9JM6lumSfuhrOMgmFS6VMFuzIhatO2V2tv9DrvK1cI5Y5JkhsmZY5Yox4hTYAufVgPUrATYdIUVnWW/s1600/06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHqbZYzRWvqvaY1Z3NQa9LyNe_EYFnbcK0mpb7_L3jdbzR7YLjpqfxLVMh8STUEM9JM6lumSfuhrOMgmFS6VMFuzIhatO2V2tv9DrvK1cI5Y5JkhsmZY5Yox4hTYAufVgPUrATYdIUVnWW/s640/06.jpg" width="480" /></a></div><br />
If anyone told me that something without fat and sugar could be tasty, I probably wouldn't believe him/her. So I deeply hope you're gonna believe me when I say YES, it CAN be tasty even without sugar and fat. Well, not everything, but in this case it is. I didn't even want to bake anything like that but somehow I started putting things together and realized that I had omitted the fat. I said to myself "Hey, at least once you could try baking something healthy" and in order to do that I used sweetener instead of sugar. Added tons of fruit, low-fat buttermilk and hoped that it'd turn out great.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFA0cdhXH7E4nEtgxm843wV5445tsflZruI5IQaVKvV2r3s2aE7rWLd8lQN1K6vqhhPjyrMzeQxVoRfRT7Pw7FDcn5FYXB537OVpNlEjcZWVvc2_tnuJiDSd6-imeeEL1aRXdR3-rcsEac/s1600/08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFA0cdhXH7E4nEtgxm843wV5445tsflZruI5IQaVKvV2r3s2aE7rWLd8lQN1K6vqhhPjyrMzeQxVoRfRT7Pw7FDcn5FYXB537OVpNlEjcZWVvc2_tnuJiDSd6-imeeEL1aRXdR3-rcsEac/s640/08.jpg" width="480" /></a></div><br />
I hate using sweeteners because it's something artificial, unnatural and you can read almost everywhere how bad it can be - it's said that in bigger amount it could even cause cancer and other unpleasant diseases. However, you only use a little of it, at least in my recipe - I'm really afraid of using that stuff. Of course, you can use more, it's up to you. The more you use, the sweeter loaves you get. I'm using saccharin in this recipe but feel free to use your favourite sweetener or even sugar (though in this case the nutritional value as well as calorie count differs!).<br />
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By the way, have I mentioned that you won't be hungry for at least 2 hours? They only contain the good carbs which take longer to be processed in your body so you feel full for long time. All important issues have been said and you can go baking :D<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir4DIJFdQtRPVP3IgSkhLQBbYxi6puABDOJ_6yZgGPyytMSBqqCiBtDzWxufeIDp-0CzV_hBfhXhe66FLT6gr9QF6glByIFDohRSjOmBbFkbU7-twwgb9k4oLVZb2QvxZTc-F7g3KfMZyc/s1600/mini.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir4DIJFdQtRPVP3IgSkhLQBbYxi6puABDOJ_6yZgGPyytMSBqqCiBtDzWxufeIDp-0CzV_hBfhXhe66FLT6gr9QF6glByIFDohRSjOmBbFkbU7-twwgb9k4oLVZb2QvxZTc-F7g3KfMZyc/s320/mini.jpg" width="275" /></a></div><b>Ingredients:</b><br />
<u><i>Dry ingredients:</i></u><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2hPYD-y4IYOcumCRF2QzDhttqVhdRj2hchAYIfkdhWPHCczp_ksmAw6n3A-sb-Yod0sXFIrB4u1aWVngJB6redF8JWPut_uLqS105BlHt8x7z3dTHIG1s2iRiU19d9tbnAjJoTAHOn6Pr/s1600/note.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2hPYD-y4IYOcumCRF2QzDhttqVhdRj2hchAYIfkdhWPHCczp_ksmAw6n3A-sb-Yod0sXFIrB4u1aWVngJB6redF8JWPut_uLqS105BlHt8x7z3dTHIG1s2iRiU19d9tbnAjJoTAHOn6Pr/s200/note.jpg" width="200" /></a>100g whole rye flour<br />
100g whole wheat flour <br />
100g all-purpose flour<br />
1 tsp dried rosemary<br />
1/4 tsp salt<br />
2 tsp baking powder<br />
1/2 tsp baking soda<br />
16 saccharin tablets, finely crushed<br />
<u><i>Wet ingredients:</i></u><br />
150g plain low-fat yogurt<br />
350g buttermilk<br />
450g halved pitted cherries<br />
2 egg whites, beaten to stiff peaks<br />
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<b>Directions:</b><br />
In a large bowl, combine dry ingredients. In another bowl, combine wet ingredients. Now pour the wet ingredients into the dry ones. Gently stir using your wooden spatula until moistened and just incorporated. Do not overmix, there should be lumps in the batter. Divide the batter into greased and floured mini-loaf baking pan. Bake in preheated oven to 180C for 10 minutes, then lower the temperature to 150C and bake for 15-20 minutes or until golden in color. Turn the oven off and let the loaves cool down in it for about 5 minutes so that they won't "fall". Remove from oven and serve.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s1600/note.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s200/note.jpg" width="200" /></a></div><ul><li>You can use either frozen or fresh cherries. If using frozen, let them thaw and then drain.</li>
<li>Nutritional value in 100g: <b>112 kcal</b>, <b>5.4g proteins</b>, <b>0.7g fat</b>, <b>22.3g carbohydrates</b>. One loaf (about 170g) contains approx. 190 kcal, 9.2g proteins, 1.2g fat and 37.9g carbohydrates - this is the perfect way how to start your day. The numbers may differ though, it depends on what stuff you use. If you add sugar, cream yogurt, different kind of flour etc. it'll contain more fat/carbs/less proteins etc.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizRFDkCvJogrfFG6LxluSWJz3t6SEmSEAzwARcZdexSgL8LPlV2hWzDbWv3ViPSVLTdSI8s9-4vCIBXpu5yTbtwI0eJEDu_BUnrEqQZRQFZNFm_L_EpurgyEt7yts-_ptVOVUQe4B8NLx/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjizRFDkCvJogrfFG6LxluSWJz3t6SEmSEAzwARcZdexSgL8LPlV2hWzDbWv3ViPSVLTdSI8s9-4vCIBXpu5yTbtwI0eJEDu_BUnrEqQZRQFZNFm_L_EpurgyEt7yts-_ptVOVUQe4B8NLx/s640/10.jpg" width="480" /></a></div><br />
<b>Verdict:</b><br />
I can't help but love these! The loaf is so moist, tender and fullfilling, not too sweet and very juicy and refreshing thanks to the cherries. I'd say that it's even better than most "normal" sweet breads loaded with fat and sugar. Rosemary and cherry together drew my attention on this beautiful <a href="http://dulce-de-leche-blog.blogspot.com/">blog</a> by Martina. The rosemary-cherry combination is perfect! The two complement each other so well that it's hard to believe they weren't meant to be together in the first place (at least I thought that rosemary was supposed to be used with meat and savoury food). Even if don't want to lose weight try them out! They're extremely tasty :) And if you want to gain weight then you can make them, too and eat them all at once :D<br />
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Linked to:<br />
<a href="http://sweet-as-sugar-cookies.blogspot.com/">Sweets for a Saturday</a><br />
<a href="http://thischickcooks.blogspot.com/">These Chicks Cooked </a><br />
<a href="http://pinchofthisthatandtheother.blogspot.com/">Whisking Wednesdays </a><br />
<a href="http://www.frugalwannabecooks.com/2011/01/noodles-with-cabbage-smoked-sausage.html">Foodie Wednesday </a><br />
<a href="http://www.somethingswanky.com/">Sweet Treats Thursday </a><br />
<a href="http://www.alli-n-son.com/2011/07/21/sweet-tooth-friday-blueberry-cheesecake-ice-cream/">Sweet Tooth Friday</a>Catalinahttp://www.blogger.com/profile/09988662143955575133noreply@blogger.com13tag:blogger.com,1999:blog-6358760450079426243.post-1136425227643779192011-07-06T07:08:00.000-07:002011-07-15T05:54:29.352-07:00Strawberry Vanilla Strudel<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4MdKjd97ukh0FvIQamjdTo33YbukNM94rEE-z0OMLDemY7V2iSvc6o7LTE5hsN_gggg4cK4U7681nWdEs9LHpDkuET36W3euwyAgJyQCoHnb9wTmzFEjeBnXhSCxevFNYjHzgP5hI15HC/s1600/04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4MdKjd97ukh0FvIQamjdTo33YbukNM94rEE-z0OMLDemY7V2iSvc6o7LTE5hsN_gggg4cK4U7681nWdEs9LHpDkuET36W3euwyAgJyQCoHnb9wTmzFEjeBnXhSCxevFNYjHzgP5hI15HC/s640/04.jpg" width="480" /></a></div>I'd love to say that I'm enjoying beautiful sunny warm and bright summer day right now, but the truth is it's quite the opposite. The sky ain't blue, birds aren't singing and it's raining. Pretty awful summer day, don't you think? Usually I like to dig into something light, refreshing and prefarably cold. However, when I see that "wonderful" weather outside I just feel like eating something a bit heavier, warm but still juicy and at least a little bit summery :) If that's how you feel, then you may try out this not-so-traditional strudel and I bet it'll make you smile no matter what the weather looks like.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2tw3DPEnDjzH7tvflyS-6ghJY7_JP4YY71ZnS3Bzm9_xR9p13p79yGbIj8YzWnd5ReMXYgdYITolj3r0B7CJM7HYxvad6dRyTc_81fsGK1kh2RcP8yYC6rv5VSI9s1jXZJLc2ChzHRke/s1600/07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2tw3DPEnDjzH7tvflyS-6ghJY7_JP4YY71ZnS3Bzm9_xR9p13p79yGbIj8YzWnd5ReMXYgdYITolj3r0B7CJM7HYxvad6dRyTc_81fsGK1kh2RcP8yYC6rv5VSI9s1jXZJLc2ChzHRke/s640/07.jpg" width="480" /></a></div>The season of fresh deep red strawberries is coming to the end here in the Czech Republic. I've eaten tons of them so far and I can't seem to be over eaten by them. Yesterday I spent the evening in our garden looking for more strawberries and to my big disappointment I have to say they're gone. Yes, it's a pity but true. So I was thinking for a few minutes about how to say good bye to these lovely red sweet berries and I immediately remebered this recipe which I invented by accident :D<br />
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I bet you all now that famous apple strudel which is soooo popular here in my country. I love it and it's pretty hard to beat it, it's just that much delicious! However, about a year ago when planning to make apple strudel, I realized we didn't have apples (how silly is that?!) and I had to improvise. So when you don't have apples, use strawberries, change this and that and you end up having something totally different but equaly divine.<br />
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It doesn't require much time which is quite good - you can go swimming or for a walk instead of spending summer in the kitchen (unless the waether is as nasty as here right now :/). I use ground sponge biscuits in the filling, but I'm not sure you can buy them outside Europe, anyway these are the same as ladyfingers, but smaller and round. If you are able to find the biscuits, use them, otherwise use ladyfingers - the taste won't change at all, it's just a bit easier to ground the biscuits than long ladyfingers :D<br />
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This recipe makes two approx. 30cm long strudels, but you can easily half the recipe to have only one strudel (but that won't be enough, 'cause it's so good :D). Oh, and one last note, USE the vanilla pod - the filling has so much better flavor with it - deep and full bodied. When you leave it out, it still tastes great but you get the feel that it's missing something - a final flavour note or that sort of thing. Okay, that's all, prepare your strawberries and let's start baking :)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4I0BQpPATClDnSCc682G1uJZPAt62SUswEv_ncddyWxLh995V6xwjRwlLsXwHPAn6pEp-Ba3kL9rjsrzafJPj0f9P5K7aZlqrPw4sGAema8QsZqhr2ta-qPo7wWuxJZ05HQupUJ0MdkW-/s1600/mini.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4I0BQpPATClDnSCc682G1uJZPAt62SUswEv_ncddyWxLh995V6xwjRwlLsXwHPAn6pEp-Ba3kL9rjsrzafJPj0f9P5K7aZlqrPw4sGAema8QsZqhr2ta-qPo7wWuxJZ05HQupUJ0MdkW-/s320/mini.jpg" width="275" /></a></div><b>Ingredients:</b><br />
500g (17.6oz) puff pastry<br />
1 egg for eggwash<br />
<u><i>Filling: </i></u><br />
150g (2 cups) ground ladyfingers<br />
150g (3/4 cup) granulated sugar <br />
1 tbsp butter, melted<br />
1 vanilla pod <br />
2 eggs, lightly beaten<br />
500g (3-1/2 cups) strawberries<br />
powdered sugar (depends on your taste)<br />
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<b>Directions:</b><br />
<u><i>Filling:</i></u> In a bowl combine ground ladyfingers, granulated sugar and seeds scraped out from vanilla pod. Pour in melted butter and eggs and mix well until it resembles coarse crumbs.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtfscitSsrYFZu1OyBENoWNA0fGcutAHoJZuZMdACOfrH_zVjQ9gLGxUeBSXa6N0PhpL_l5FKEsHrYZpEnutKPlejFIF1sQnIp6IzRGFAKJAZ5aOAuNkf40Z7yXftCFThkx25OuHGdxwSy/s1600/note.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtfscitSsrYFZu1OyBENoWNA0fGcutAHoJZuZMdACOfrH_zVjQ9gLGxUeBSXa6N0PhpL_l5FKEsHrYZpEnutKPlejFIF1sQnIp6IzRGFAKJAZ5aOAuNkf40Z7yXftCFThkx25OuHGdxwSy/s200/note.jpg" width="200" /></a><u><i>Assembly:</i></u> Divide puff pastry into two equal parts. Roll out each part into large thin rectangle, sprinkle evenly with equal amounts of filling and strawberries (you don't have to cut them unless they're really large), dust with powdered sugar to taste, <span class="plaincharacterwrap break">leaving a two inch border on all sides. Brush the sides with eggwash (so that the strudel will keep its shape during baking) and fold one end of the pastry over the filling, </span>roll up the pastry into a sausage shape, press lightly on the folded side to help the strudel keep its shape during baking. Make sure the strudels are fully sealed without any holes otherwise the filling and juice will run out during baking. Each strudel will be about 30cm long and 10cm wide. Gently lift both strudels on to a lined baking sheet. Brush with eggwash, then bake in preheated oven to 170C for 10 minutes, then lower the temperature to 150C and bake for 20-30 minutes or until golden brown. Let cool completely, then slice and serve either plain or with whipped cream, vanilla/strawberry ice cream etc.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s1600/note.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s200/note.jpg" width="200" /></a></div><ul><li>You can use either fresh or frozen strawberries. If using frozen, let them thaw and then drain.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_ymI8AbVsZ38LCZEDKvZiueBDvvthB4q_zig_kJYHRGsDT0ZXxsx1cE3DPgHv-6WcKSoF1IZSNBG-EdMjdl0WZf7shKsywENy4TYLIUvwb56WkpENwLGzvj1i760SfvLPc1cer8neIkR/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_ymI8AbVsZ38LCZEDKvZiueBDvvthB4q_zig_kJYHRGsDT0ZXxsx1cE3DPgHv-6WcKSoF1IZSNBG-EdMjdl0WZf7shKsywENy4TYLIUvwb56WkpENwLGzvj1i760SfvLPc1cer8neIkR/s640/11.jpg" width="480" /></a></div><br />
<b>Verdict:</b><br />
I guess that when you combine vanilla and strawberries and puff pastry you simply can't go wrong! Oh yeah, this means that once again I loved this one and in fact, I still do :) Almost every time I find a pack of frozen strawberries in my freezer I make this strudel. It reminds me summer and simply I love the taste of vanilla, juicy strawberry-soaked ladyfingers and sweet soft strawberries packed in wonderful crispy puff pastry. One day I'll make my own puff pastry, but right now that would be a story for another day.<br />
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Linked to:<br />
<a href="http://pinchofthisthatandtheother.blogspot.com/">Whisking Wednesdays</a><br />
<a href="http://www.somethingswanky.com/">Sweet Treats Thursday</a><br />
<a href="http://thischickcooks.blogspot.com/">These Chicks Cooked</a><br />
<a href="http://www.frugalwannabecooks.com/2011/02/blue-cheese-wedge-salad.html">Foodie Wednesday</a><br />
<a href="http://sweet-as-sugar-cookies.blogspot.com/2011/07/sweets-for-saturday-25.html">Sweets for a Saturday</a><br />
<a href="http://alli-n-son.com/2011/07/14/dark-chocolate-sea-salt-caramel-ice-cream/">Sweet Tooth Friday </a>Catalinahttp://www.blogger.com/profile/09988662143955575133noreply@blogger.com15tag:blogger.com,1999:blog-6358760450079426243.post-47249336430945051492011-06-27T10:53:00.000-07:002011-06-28T09:26:35.825-07:00The Daring Bakers' Challenge: Walnut, Pistachio and Hazelnut Baklava<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1WblAeNYH_J4F_gpEs42qBLsmizph-aI2KRBSCpCy-Rt69s6RQzv4zY21rlY6Ilb5Ixrs3f5UH1NXDXXmR_torqWzk3BHkkfFp3cfjjItPrf607z4LHzOAW2xSwnY0xwy9m176T9bMo3/s1600/09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1WblAeNYH_J4F_gpEs42qBLsmizph-aI2KRBSCpCy-Rt69s6RQzv4zY21rlY6Ilb5Ixrs3f5UH1NXDXXmR_torqWzk3BHkkfFp3cfjjItPrf607z4LHzOAW2xSwnY0xwy9m176T9bMo3/s640/09.jpg" width="480" /></a></div><i>Erica of <a href="http://ericasedibles.wordpress.com/">Erica’s Edibles</a> was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.</i><br />
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Sooo, if I've ever said that <a href="http://catalinabakes.blogspot.com/2011/05/croquembouche-piece-montee.html">Croquembouche</a> was exhausting and time consuming and hard to make...I'm sorry for lying to you. I was just kidding. THIS is on the other hand. God! I guess I've never made anything so time consuming and exhausting. No way. <a href="http://catalinabakes.blogspot.com/2011/01/daring-bakers-challenge-biscuit-joconde.html">The French entremet</a> is like nothing compared to this challenge! Hours of rolling, hours of layering, baking and I think I'm gonna have nightmares about rolling dough. Would I make it again? Absolutely! Am I mad? Oh, yeah, a big one, but believe you me, once you make it, you'd want to repeat it again and again. It's worth it plus you get nice toned arms. Asking how? Let's explore!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrySiAW4OzASMYuPW58A6FPaZMiOCd5oP18AiJgY45MWZHdXyGnTooY3IHqeRvQRzeYoWEtrJyewwqQN1F2k6ZyfiCxI1XTsR2HY1HmSO6LtQfbeJelLaTHqDdKfPaJAMVjf5v6i6torY/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrySiAW4OzASMYuPW58A6FPaZMiOCd5oP18AiJgY45MWZHdXyGnTooY3IHqeRvQRzeYoWEtrJyewwqQN1F2k6ZyfiCxI1XTsR2HY1HmSO6LtQfbeJelLaTHqDdKfPaJAMVjf5v6i6torY/s640/13.jpg" width="480" /></a></div>You've probably already heard about that amazing dessert called Baklava made from phyllo dough and nuts, haven't you? I have, but I've never made it. Until now. It's been on my to-bake list since...ever. Yet I've felt somewhere inside that it'd not be as easy as it sounds and I gotta say that Baklava sounds pretty easy. Just say it "Baklava", not that hard to say, right? Much harder to make, though. Okay, this time you'll spend here a bit more time than usually, 'cause the queen of phyllo desserts requires a lot of explaining, describing and all stuff you can think of and that are related to baking and reading :)<br />
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Baklava (<i>read bah-klah-vah</i>) is a rich sweet dessert (or pastry) made from a lot of layers of phyllo dough and sweetened with sugar syrup. It's a traditional dish of the cuisines of the Ottoman Empire and central and southwest Asia. However, nowadays it's popular worldwide. The history of baklava is not well documented, but it is mostly said to be Central Asian Turkic origin. On the other hand, most people consider it to be Greek, which is not true. Yes, it's popular there, but it's not the place where the traditional baklava was born. The most probale place of that is Turkey where it's eaten during Ramadan. And that's where I started looking for the traditional recipe. I can't speak Turkish by no means, so I took my dictionary and translated and translated each recipe I came across.<br />
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First of all, we'll have a look at the dough. Phyllo dough is paper-thin sheets of unleavened flour dough which is used in multiple layers as only one wouldn't be enough. When you look at English phyllo recipes, they only call for flour, water, oil and vinegar, but when I browsed through Turkish recipes I found something totally different. They make phyllo dough from flour, water, oil, vinegar and salt only for their special type of bread called yufka. However, for baklava, the dough is completely different. There's milk instead of (or with) water, almost every single one of them contains eggs and baking powder and then a combination of yogurt and vinegar or just yogurt. Some don't contain yogurt, but there weren't much of those - more of them definitely called for yogurt rahter than for vinegar. That's what I found very interesting. I just love using yogurt in my dough and I was very happy that Turkish baklava phyllo called for it.<br />
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The flour used in the dough (in Turkish <i>un</i>) should be unbleached all-purpose or even strong bread flour because it contains a higher level of gluten that is much needed during rolling. The dough needs to rest for at least 30 minutes in your fridge, but the longer the better. My dough refrigerated overnight and it was a pleasure to work with. Also, the recipes called for starch (<i>nişasta</i> in Turkish) - either wheat or corn - for flouring during rolling. Wheat starch is something I couldn't find in any of my local stores, so I went with cornstarch, which is supposed to make the dough crispier, that means that if you want soft dough, use wheat starch.<br />
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When you roll the dough, be patient. It takes about 3 to 4 hours to roll out about 30 paper-thin layers. I had absolutely no probs with the dough - it was so easy to roll out and it didn't even tear at all. It just takes a huge lot of time, but at least you work out a bit, right? The first ones won't be very beautiful as it takes some time to master the art of rolling this type of dough, but practise is the key and after 5 or 10 layers you'll only have smooth very thin beautiful layers. To ensure your dough is thin enough, put the rolled layer over newspapers and if you're able to read the heading your dough's thin enough. The amount of dough stated in my recipe makes about 40 layers, but you'll need only 28. The lefover rolled layers can be frozen for future use (maybe another baklava??).<br />
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Asking what to fill your baklava with? Answer is easy peasy: nuts. Most of the recipes asked for waltnuts, hazelnuts and/or pistachios. Neither of them called for almonds nor pecans etc. Just the first trio. Hey, I'm talking about the traditional baklava, if you want to experiment, go for macadamia nuts, pine nuts, dried fruit, whatever. It¨s just I've never eaten baklava and that's why I wanted to explore the basic type before going mad with crazy flavour combinations :) In English recipes there you'll find that the filling contains nuts, spices and sugar. No such things in Turkish, though, only and only nuts, nothing else.<br />
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When you're ready to assembly your baklava, you'll have to layer the layers of phyllo on each other. I used 8 layers for the first and final layer of dough and 6 layers for the two middle dough layers. You can use even less (but not less than 5) depending on the thinness of your rolled layers.When I watched Turkish vidoes about making baklava, I noticed that they didn't butter each layer of phyllo, but only every second or third and to butter is a bit too strong word, they only slightly drizzled the layers. This provided flaky, puffy and separated layers of dough in the baked baklava. Superb!<br />
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Now you may wonder in which universe is this dessert sickeningly sweet when there is no sugar?! Don't worry, sugar coma is about to come. Or maybe not? When your baklava is baked, you have to pour over it sweet sugar syrup. Again, in English and Greek recipes, there you'll find the usage of honey spiced syrup, in Turkish you'll find simple sugar syrup made from water, sugar and lemon juice. I have to say I had a hard time fighting the idea of adding some spices to it, but fortunately I was strong enough to overcome them all and stayed true to the tradition. What a good decision (<i>see Verdict</i>)!<br />
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Here's where I became stupid! I wanted to make my baklava in a round baking form and 'cause I only have round spring form with removable bottom I thought "Okay, perfect, that's gonna work," and it did until I pour the syrup onto my baklava. I guess now you know what happened. Yep, you're right. The form wasn't waterproof and the syrup started running out from the form. Fortunately, I managed to stop it and my baklava was so thirsty that it soaked the syrup really fast and there were no major losses. God, thanks!<br />
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Wow, sometimes I'm really surprised (or shocked?) at how long articles I'm able to write. I wouldn't wonder if it were too boring for you :D Anyway, here is the recipe for traditional Turkish baklava. Enjoy!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig0wPhCZkNndnvHCjn7upFpqjV0w1iifwBRaSTarnmFrJlFm8-CW2RFN0_C-O0qFU8ZShMrLINe0VobLnpwunaioAeCvkuYrgWFEwsxVmdaE2sxjm5-IYxleRfN8lYAXxQWYGSC0jOnR7_/s1600/mini.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig0wPhCZkNndnvHCjn7upFpqjV0w1iifwBRaSTarnmFrJlFm8-CW2RFN0_C-O0qFU8ZShMrLINe0VobLnpwunaioAeCvkuYrgWFEwsxVmdaE2sxjm5-IYxleRfN8lYAXxQWYGSC0jOnR7_/s320/mini.jpg" width="275" /></a></div><br />
<b>Ingredients:</b><br />
150g (2/3 cup) butter, melted for brushing<br />
about 250g (1-2/3 cups) cornstarch for flouring<br />
<u><i>Dough:</i></u><br />
125ml (1/2 cup) warm milk<br />
100g (1/2 cup) vegetable oil<br />
1,5 eggs, lightly beaten<br />
50g (1/5 cup) plain yogurt<br />
460g (3-2/3 cups) unbleached all-purpose flour<br />
1/3 tsp salt<br />
1,5 tsp baking powder <br />
<u><i>Filling:</i></u><br />
100g (1/2 cup + 1 tbsp) ground unsalted pistachios<br />
100g (1/2 cup + 1 tbsp) walnuts, ground<br />
100g (1/2 cup + 1 tbsp) hazelnuts, ground<br />
<u><i>Syrup:</i></u><br />
300g (1-1/2 cups) granulated sugar<br />
335ml (1-1/4 cups + 3 tbsp) water<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitcgjAzLnIRX2fCBfhikZz6adYELZVwgCRKMYdnAQSXCiNG0IOOW0-Qf_sYB-nXEJDPnLIq9hDFFVwWCs-S4Rn3IlJZLSudpOeh9NPJVmXIjtlGhI3dPwUQ5eDGrdaRJhyphenhyphenIU2BLH9IchEr/s1600/note.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitcgjAzLnIRX2fCBfhikZz6adYELZVwgCRKMYdnAQSXCiNG0IOOW0-Qf_sYB-nXEJDPnLIq9hDFFVwWCs-S4Rn3IlJZLSudpOeh9NPJVmXIjtlGhI3dPwUQ5eDGrdaRJhyphenhyphenIU2BLH9IchEr/s200/note.jpg" width="200" /></a>5 tsp fresh lemon juice<br />
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<b>Directions:</b><br />
<i><u>Dough:</u></i> In a large bowl combine sifted flour, baking powder and salt, make a well in the middle. Combine oil and milk in a small bowl. Now pour milk-oil mixture, eggs and yogurt into the flour and mix with wooden spoon until incorporated. Use your hands to make a soft dough. Transfer the dough onto a floured (use flour!) surface and knead for about 25 minutes until you get smooth elastic dough. Pick up the dough and through it down hard on the counter a few times during the kneading process. Shape the dough into a ball and lightly cover with oil. Wrap tightly in plastic wrap and let rest at least 30 minutes (I let mine overnight). Unwrap your dough and divide it into chunks slightly larger then a golf ball (25g balls worked for me the best, I got about 40 balls). While you are rolling be sure to keep the other dough covered so it doesn’t dry out. Now you'll use the CORNSTARCH for flouring! Be sure to flour your hands, rolling pin and counter. As you roll you will need to keep adding, don’t worry, you can’t over-flour. Roll out the dough ball a bit to flatten it out. Wrap the dough around your rolling pin/dowel. Roll back and forth quickly with the dough remaining on the dowel (see <a href="http://www.youtube.com/watch?v=vvNzAi9w6TU&feature=related">this video</a> for a visual, it's much easier then it sounds). Remove, rotate and repeat until it is as thin as possible. If you get rips in the dough, as long as you have one perfect one for the top it doesn't matter. Carefully pick it up with well floured hands and stretch it on the backs of your hands - this helps make it thinner. Roll out your dough until it is transparent. Set aside on a well-floured surface. Cover your rolled dough with a wet cloth so that it will not dry out. Repeat the process until your dough balls are used up. Between each sheet again flour well.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcE5w_rCHuO7g5z-__MZ4EivSdWKGHRbaXg3i0o0IGTOkaBc8ZUfFab-d3rYlHUlVhoQS2gQxB52kGLL3KoUMQ-BShbWkRz4V4b4CJrQGjyEZXr0naFk9ztZpuFC4PHc7iR1CjP1M3aWvm/s1600/01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcE5w_rCHuO7g5z-__MZ4EivSdWKGHRbaXg3i0o0IGTOkaBc8ZUfFab-d3rYlHUlVhoQS2gQxB52kGLL3KoUMQ-BShbWkRz4V4b4CJrQGjyEZXr0naFk9ztZpuFC4PHc7iR1CjP1M3aWvm/s640/01.jpg" width="480" /></a></div><u><i>Syrup:</i></u> Start preparing the syrup when you put baklava into the oven. Combine water and sugar in a medium pot over medium high heat. Stir occasionally until sugar has dissolved. Boil for 15 minutes, stir occasionally. Add lemon juice and boil for additional 2 minutes. Remove from heat and allow to cool.<br />
<u><i>Assembly:</i></u> Brush bottom and sides of your baking form (use either 23x23cm square or 26cm diameter round form) with butter. Trim your phyllo sheets to fit in your pan. Place first two phyllo sheets into your buttered form. Drizzle with butter. Repeat 3 times ending with butter (you should have 8 layers of phyllo now). Sprinkle with walnuts (use them all). Cover with two phyllo layers, drizzle with butter and repeat twice (you should have 6 layers). Sprinkle with pistachios (use them all). Again cover with two phyllo layers, drizzle with butter and repeat twice (you should have 6 layers). Sprinkle with hazelnuts (use them all). Cover with two phyllo layers, drizzle with butter and repeat 3 times (you should have 8 layers). On the top layer, make sure you have a piece of phyllo with no holes if possible, just looks better. Once you have applied the top layer tuck in all the edges to give a nice appearance. With a sharp knife cut your baklava in desired shapes and number of pieces. Don't cut all the way through, you will cut again later. Brush with a generous layer of butter making sure to cover every area and edge. Bake in preheated oven to 180C for 10 minutes, lower the temperature to 150C and bake for 20 minutes. Remove from oven and cut again this time all the way through. Continue baking for another 20-30 minutes or until golden brown. Remove from oven and immediately pour the cooled (will still be warmish) syrup evenly over the top, taking care to cover all surfaces when pouring. Allow to cool to room temperature. Once cooled cover and store at room temperature. Allow the baklava to sit overnight to absorb the syrup. Serve at room temperature.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s1600/note.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s200/note.jpg" width="200" /></a></div><ul><li>You need a thin rolling pin to be able to roll out the dough into paper-thin sheets. You can use anything that resembles rolling pin and is thin - e. g. wooden dowel, tube etc. I used our old iron tube that holds curtains (well-washed).</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUxOjm51IAtMym03i9iwTlleh1ox1R9oUiknxpk9lGyXQeLRSAjK9Jm3p2ahVb3VjzuIiAEvo8O_xXJmHUXHLFypIlrS6ChbvBekHE6hejOcdi2ORFoznNAQVX4m-2zovnO54WkrqEG0Q/s1600/04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUxOjm51IAtMym03i9iwTlleh1ox1R9oUiknxpk9lGyXQeLRSAjK9Jm3p2ahVb3VjzuIiAEvo8O_xXJmHUXHLFypIlrS6ChbvBekHE6hejOcdi2ORFoznNAQVX4m-2zovnO54WkrqEG0Q/s640/04.jpg" width="480" /></a></div><br />
<b>Verdict:</b><br />
I felt a bit sorry because I was making baklava with no spices, flavourings etc. but after the first bite I knew it had been the right choice. The pastry is rich, juicy and not overly sweet at all to my own surprise! The taste is full bodied with strong nutty flavour, a touch of buttery deliciousness, lightly chewy with crispy top layer of flaky dough. I won't lie, it's pretty hard to say which layer of nuts is the strongest one in taste - I only can feel the complex nutty flavour, but it's sooo good. The dough is not soggy at all, but has the right level of juiciness from the syrup as well as sweetness, its texture is still firm and nicely chewy at the same time. I can see me making some future variations on this basic one, but not any time soon (don't want to become Rambo :D) and why would I tweak something that is exquisite on its own?<br />
<i></i>Catalinahttp://www.blogger.com/profile/09988662143955575133noreply@blogger.com13tag:blogger.com,1999:blog-6358760450079426243.post-34416999672625772322011-06-19T06:17:00.000-07:002011-06-21T02:00:53.189-07:00Crème Fraîche Lemon Tart<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6g1_r3Ah0616zc1h0M3ktD50RCU4tinE4jEVwwWlvz-bzUAuPG1Hi6mDa7AUAHbhmDoP65_D9lijUVBafX_G3bUKa-AuSNVTi8_O80MJPJw4wHHif5fTnbODAA1gTqo0HauydLvLr0Ytz/s1600/03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6g1_r3Ah0616zc1h0M3ktD50RCU4tinE4jEVwwWlvz-bzUAuPG1Hi6mDa7AUAHbhmDoP65_D9lijUVBafX_G3bUKa-AuSNVTi8_O80MJPJw4wHHif5fTnbODAA1gTqo0HauydLvLr0Ytz/s640/03.jpg" width="480" /></a></div>It's been a long time since my last post, I know. The school year's finishing next week and this week was a killer! I had to learn, learn and for change - learn. I hate that! God, I went to bed after midnight every single day because I had to learn so much in order to get the best makrs possible. However, the effort paid off and hopefully there should be only excellent marks on my school report! Phew :) I'm so sleepy, tired and exhausted and happy at the same time. That's it. School's gone for 2 months and now I can focus on the stuff I really do love and that's baking of course. So let's have a look what's baking in my kitchen today :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixH8_3jWSa0Nzwksoh9glOgp3g36g3Vfv5NSCloXaQjCdb-XyaJ8LS7fY0RV9awHO1NSIaHCFpoNcaFXpUCLcyI2tCNbVUwPwtqTabIQNrKe8QxDOUwR3A8oMXMHX4wuziWrkEZshPCLHU/s1600/01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixH8_3jWSa0Nzwksoh9glOgp3g36g3Vfv5NSCloXaQjCdb-XyaJ8LS7fY0RV9awHO1NSIaHCFpoNcaFXpUCLcyI2tCNbVUwPwtqTabIQNrKe8QxDOUwR3A8oMXMHX4wuziWrkEZshPCLHU/s640/01.jpg" width="480" /></a></div>Today's post won't be too long as I really do need to rest, relax and "recover" from that awful learning marathon. Fortunately, the sun is shining, summer is here and so is hot & humid weather. I have pounds of strawberries and cherries waiting to be used, but not this time. This heat waves deserve something even more refreshing, fresh, tangy, light and sour. Lemons! There's nothing as refreshing as ripe bright yellow lemons in summer. I don't fancy eating plain lemon on its own, that would be too sour for my taste buds, but when combined with wonderful creaminess of crème fraîche, you can't make a mistake in any way. Believe you me :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv2OJWbmF-qF4PA6jX_UiIK8g20irp4dlwA5EhWCLq9LCEaDAgeHs2w2MurVrNawjYeZ1TAb5dC6mX8b17yHEemjmz5COs972VWCWpGRdqLznvVGAZd4eYqSiId03edl1kCLtV9n0pboO5/s1600/04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv2OJWbmF-qF4PA6jX_UiIK8g20irp4dlwA5EhWCLq9LCEaDAgeHs2w2MurVrNawjYeZ1TAb5dC6mX8b17yHEemjmz5COs972VWCWpGRdqLznvVGAZd4eYqSiId03edl1kCLtV9n0pboO5/s640/04.jpg" width="480" /></a></div><br />
I found this recipe in a German cookbook by Tanja Dusy. The name of the book is Sommerk<span rel="v:ingredient">ü</span>che which could be translated as summer dishes (or meals, food etc.). I knew immediately that this was a must-try for me. And here it goes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG9OizGN5ATQnA54DLmz8FqLbWTLNEKgaGkDgghtzepTrKNm6UuSOZkkwEbVyM-cMsHXsvi9aiPOD7yMFJD7oeuglL0konY5wE765if7Z2lEqWMkdKXgnqPXg3l93US_4ucdEXCDe3x3jO/s1600/07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG9OizGN5ATQnA54DLmz8FqLbWTLNEKgaGkDgghtzepTrKNm6UuSOZkkwEbVyM-cMsHXsvi9aiPOD7yMFJD7oeuglL0konY5wE765if7Z2lEqWMkdKXgnqPXg3l93US_4ucdEXCDe3x3jO/s640/07.jpg" width="480" /></a></div><br />
Usually it's hard for me to follow recipes step by step and that means that even this time I had to change a few things. I only used brown suger so that the tart would have moister caramelish flavour and instead of plain all-purpose lour used whole wheat flour. By the way, the vanilla pod is a must for this type of filling - it gives it the depth and final flavour that cannot be substituted by anything.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdYPKKx88w4A01DhYatUpwScOcO9Ukhhg2UeJtZhuGus2jCZBB_YCRWKinl09MxS0MB3MiNMe5eINwlk3hqSkstEoFXcNG4c0F07CpYKWa-YzYHxW2KESeS6S3ACQolTMxc_hecaDFdzyJ/s1600/mini.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdYPKKx88w4A01DhYatUpwScOcO9Ukhhg2UeJtZhuGus2jCZBB_YCRWKinl09MxS0MB3MiNMe5eINwlk3hqSkstEoFXcNG4c0F07CpYKWa-YzYHxW2KESeS6S3ACQolTMxc_hecaDFdzyJ/s320/mini.jpg" width="275" /></a></div><br />
<b>Ingredients:</b><br />
<u><i>Dough: </i></u><br />
220g (1 cup + 4 tsp) whole wheat flour<br />
60g (1/3 cup) light brown sugar<br />
a pinch of salt<br />
125g (1/2 cup + 1 tbsp) butter, cold, cut into tiny lumps<br />
1 egg, lightly beaten<br />
3 tbsp cold white wine<br />
butter+flour for greasing<br />
<u><i>Filling:</i></u><br />
2 organic lemons<br />
4 eggs<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIVlWiv7ZEuhgzcNXRNXHoZkC-DHCTd2hs3dfVaAkAYrclPTjxiyeOe_SpxOqGwu4zCxWN3lql0MfQ5IZT6EFLb1jl_0QkXgDXMic3PLjdVNMh-d6NU26E1YCycGw6xhBEkhg3FYb_oh7V/s1600/note.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIVlWiv7ZEuhgzcNXRNXHoZkC-DHCTd2hs3dfVaAkAYrclPTjxiyeOe_SpxOqGwu4zCxWN3lql0MfQ5IZT6EFLb1jl_0QkXgDXMic3PLjdVNMh-d6NU26E1YCycGw6xhBEkhg3FYb_oh7V/s200/note.jpg" width="200" /></a>180g (3/4 cup + 2 tbsp) light brown sugar<br />
1 vanilla pod<br />
150g (2/3 cup) crème fraîche<br />
<u><i>Syrup:</i></u><br />
2 small organic lemons<br />
100g (1/2 cup) light brown sugar<br />
120ml (1/2 cup) water<br />
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<b>Directions:</b><br />
<u><i>Dough:</i></u> Mix together sugar, flour and salt in a bowl. Add butter into the flour until the mixture has the consistency of coarse crumbs, using a knife and then your fingertips. Make a well in the center of the flour mixture and pour the beaten egg and white wine into it. Use a knife to incorporate the liquid into the solid ingredients, and then use your fingertips. Knead lightly just until the dough comes together into a ball. Shape the dough into a flat disk and wrap in plastic wrap. Refrigerate for about 30 minutes. Then unwrap it. Lightly dust the top of the dough and your work surface with flour. Keep some flour handy to dust the dough as you go along. Roll the dough into a circle. Flip it over greased and floured tart form (26cm diameter), centering it, and delicately press it all around so the corners are well covered. Trim the excess dough hanging over the edges of the pan. Press the remaining dough around the border into the sides of the pan making sure the border is an even thickness all the way around. Prick the bottom of the dough with a fork in several places. Bake in preheated oven to 200C for 10 minutes (the dough should not change colour!). Remove from oven and set aside.<br />
<u><i>Filling:</i></u> Beat eggs and sugar until light and foamy. Then gently fold in grated zest from both lemons, fresh lemon juice from both lemons, vanilla seeds from vanilla pod and crème fraîche.<br />
<u><i>Syrup:</i></u> Slice both lemons into THIN slices. In a pan, combine water and sugar and bring to boil, stirring constantly. Add sliced lemons and continue boiling for about 7 minutes. The syrup won't become thick or something like that, but it'll become sour, tangy and a bit bitter and the lemon slices will be candied a bit. Remove from heat, discard the lemon slices (or see NOTES & TIPS) and let cool completely.<br />
<u><i>Assembly:</i></u> Pour the filling into the prebaked pie crust and bake in preheated oven to 150C for 30-35 minutes or until the filling in the middle isn't runny any more. Remove from oven, let cool for about 5 minutes and then pour the syrup all over the surface of the tart. Let cool completely. Serve.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuDKqxqrw055L8MC50SYe0dJo5r7Uq-dxCZVWA3Rkss6xu56esTkIuPiOmXN7DrfmpL6mdp_fJNERjZBpIu3uX6kUpueBoSA-deRipSpd1-JgvGJMiJ6ajgao4RDQ-3CYoe-r_FQqKHqgb/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuDKqxqrw055L8MC50SYe0dJo5r7Uq-dxCZVWA3Rkss6xu56esTkIuPiOmXN7DrfmpL6mdp_fJNERjZBpIu3uX6kUpueBoSA-deRipSpd1-JgvGJMiJ6ajgao4RDQ-3CYoe-r_FQqKHqgb/s640/13.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s1600/note.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s200/note.jpg" width="200" /></a></div><ul><li>Do NOT cover the tart with baking paper to prevent it from browning. The filling is very sticky in oven and it would stick to the paper (foil, whatever) and destroy your beautiful tart.</li>
<li>You can keep the candied lemon slices and place them on the cooled tart. However, not everyone likes them. E.g. my dad doesn't like them at all, but I loved their taste even though I don't like candied fruit that much.</li>
<li>You can store the tart at room temperature for 1 (up to two) days, but then I'd recommend storing it in your fridge as there are eggs (even though they're not raw) and lemon slices. </li>
<li>Serve with lightly sweetened crème fraîche if it's too sour for your taste buds. My sister prefered this to plain tart w/ the sweet creamy sauce.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjffzvGr19tZNLkCdg3rImZaHtKK6xyhLHwrViFrRhFnFIuMKVym00ByRdvh6AENbrSym_qbGGVXqrTEqgPv5qZrt-NtcihXyP_6jhH9dGxW04V65SUQz3POKQcmGhkOH7WbGNOGgLJulPI/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjffzvGr19tZNLkCdg3rImZaHtKK6xyhLHwrViFrRhFnFIuMKVym00ByRdvh6AENbrSym_qbGGVXqrTEqgPv5qZrt-NtcihXyP_6jhH9dGxW04V65SUQz3POKQcmGhkOH7WbGNOGgLJulPI/s640/12.jpg" width="480" /></a></div><br />
<b>Verdict:</b><br />
It's not as complicated as it seems to be at first glance. In fact, it's pretty easy and fast. This tart delivers everything you'd await from lemon tart. However, don't await a hint of lemon flavour. No way! This is a blast of lemon flavour and the taste of it is quite strong. It's sweet enough, but not too much, the tangy sour lemon is the king there.The crust is not the first thing that draws your attention, it's there only to soften the lemon flavour. Thanks to the crème fraîche, the tart is also creamy, fluffy and airy (well, that's probably because of the eggs :D). If you seek some fine delicious refreshment, go for this one! I swear :)<br />
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Linked to:<br />
<a href="http://sweet-as-sugar-cookies.blogspot.com/">Sweets for a Saturday</a><br />
<a href="http://cupcakeapothecary.blogspot.com/2011/06/themed-bakers-sunday-10.html">A Themed Bakers Sunday</a><br />
<a href="http://pinchofthisthatandtheother.blogspot.com/">Whisking Wednesdays </a>Catalinahttp://www.blogger.com/profile/09988662143955575133noreply@blogger.com4tag:blogger.com,1999:blog-6358760450079426243.post-10102254480123952072011-05-29T11:40:00.000-07:002011-06-26T23:11:21.730-07:00Croquembouche (Piece Montée)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7BkfzCPpdL3JrTgtj7_76tJ56o-zHzCrC9uo2ARXAubygplGH7zTe5gr8zEIaaOoxwfjJ1BJxr11dJhtVr1He0sF43hyphenhyphengumatT8AuTiRAuMZdYtMh6VSwXFXKKUvvZPbFtk__vLoRt_hJ/s1600/02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7BkfzCPpdL3JrTgtj7_76tJ56o-zHzCrC9uo2ARXAubygplGH7zTe5gr8zEIaaOoxwfjJ1BJxr11dJhtVr1He0sF43hyphenhyphengumatT8AuTiRAuMZdYtMh6VSwXFXKKUvvZPbFtk__vLoRt_hJ/s640/02.jpg" width="480" /></a></div>It's the end of May and some may suppose there's about to be another The Daring Bakers' Challenge. Unfortunately, no, there isn't and won't. At least not this month. I really did want to complete it as it is chocolate marquise and I'm a big chocoholic, but the dessert requires freezing and that's what I can't do right now. My freezer is a bit more than just over filled with other stuff (meat, vegetables, fruit, fish etc.) and there's no way I could store there whole baking sheet. However, the main reason is that May means my parents' birthday. Oh, yes, they both were born in May. My mom came to this world on 25th May and daddy two days earlier - on 23th May. Of course, it wasn't the same year, but still I think it says something like these two were ment to be together (and so they've been living together for more than 20 years). Anyway, I wanted to surprise them with something wonderful. Wanna know what it was?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-RLZP36Cag33dE1s3riY2ag0wFYvR_HLQ7El7gIEdmdOfq5pc5zsZSbf95qPWyitTFmqPn7R0s2Dc1yCvrKexKgsSxHlVbVNksgeFdQEIA1DVNIY_dIbJyXFnYynJDszywUqtks1podpb/s1600/04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-RLZP36Cag33dE1s3riY2ag0wFYvR_HLQ7El7gIEdmdOfq5pc5zsZSbf95qPWyitTFmqPn7R0s2Dc1yCvrKexKgsSxHlVbVNksgeFdQEIA1DVNIY_dIbJyXFnYynJDszywUqtks1podpb/s640/04.jpg" width="480" /></a></div>As the title says, it's Croquembouche (<i>read crock-m-bush</i>). This spectacular cake came from France a long time ago. It's creator is famous French pastry chef Antoine Careme who lived in 18th century (and in 19th century, too, but only for a short time). Croquembouche is from French "croque en bouche" which literally means "crunch in the mouth". Asking why? It is a high cone made from profiterols (gonna explain that later on) and decorated with caramel, French almonds (almonds covered in colorful sugar layer) and flowers, but nowadays it can be decorated more or less with anything your want - chocolate, fruit (candied or fresh), sweets etc. All these components are held together by hard crunchy caramel glaze - so when you bite into one porofiterol, first it's crunchy, then soft and then creamy. That's way it's called Croquembouche.<br />
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Another name for this dessert is Piece Montée (<i>read piece mon-teh</i>) which could be translated as "a piece of mountain". The cone shape can be altered into something completely different (I've seen a beautiful croquembouche castle!). It's the most popular wedding cake in France.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6Gzi9lbKc4wqBA-7nAuq9hZZjFkus_NSUcaWMuCjCKMfZgB10E4HxdMXztfJ2kcODbKzHub2toGjCah8h3gNrgsZ8A77_0RA6eIcTkXWIil-L6TZoiHs3s7KbLaV3FnNXSl1Zw37PsVB/s1600/09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6Gzi9lbKc4wqBA-7nAuq9hZZjFkus_NSUcaWMuCjCKMfZgB10E4HxdMXztfJ2kcODbKzHub2toGjCah8h3gNrgsZ8A77_0RA6eIcTkXWIil-L6TZoiHs3s7KbLaV3FnNXSl1Zw37PsVB/s640/09.jpg" width="480" /></a></div><br />
Before I get to my talking I'll explain more theory. The next would be profiterols. A profiterole is known as a cream puff in English speaking countries. It's a pastry made from French dough "pate a choux" (<i>read pah-teh a shoe</i>) which you probably know as choux pastry. This is the only type of dough that's cooked before it's baked and this method ensures that it'll puff during baking so that the final cream puff is three times bigger than before the baking. A single puff cannot be called a cream puff/profiterole unless it's filled with pastry cream - in French crème pâtissière.<br />
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Crème pâtissière is a type of custard that is thickened with starch (usually cornstarch). It consists of just a few basic ingredients: whole milk, eggs, egg yolks, starch and sugar. Then different flavourings may be added - such as vanilla (the most basic and usual one), chocolate, coffee, coconut, caramel etc. Possibilities are endless. The crème is then used in many French pastries - profiterols, eclairs, mille-feuille, cakes ( = gâteaus) etc.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6-IooqHvG-g0hld2xjzi48OC5vCA8KXkCUiZRAh94N9Ig5_EoMTY42kxtoMCm_hWqPsbthBPNe2_BUD6SgEJkUwr4Y42YSXn-Q6W_syOFOGvJWL9jSGWk06Qv5V6vc4TQaidNO8ATcM-Q/s1600/06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6-IooqHvG-g0hld2xjzi48OC5vCA8KXkCUiZRAh94N9Ig5_EoMTY42kxtoMCm_hWqPsbthBPNe2_BUD6SgEJkUwr4Y42YSXn-Q6W_syOFOGvJWL9jSGWk06Qv5V6vc4TQaidNO8ATcM-Q/s640/06.jpg" width="480" /></a></div><br />
Since my parents' birthdays are almost on the same day their celebration is on the same day. That's good for me because I don't have to prepare two b-day cakes (not that I'd mind that but still :D) and be afraid that mom will have better cake than daddy and vice versa. This is not the first time I've made croquembouche. I made it for the first time exactly one year ago when it was the May DB challenge. I was so amazed by this cake and I guess everyone has to be amazed, too. It's like nothing I've ever seen. My sister was there to help me prepare it. It was a huge hit, but there were some small mistakes I wanted to avoid this time. Our profiterols didn't puff as much as we'd like. We also kind of misunderstood the whole construction thing, so we ended up using a glass bowl as a structure. I have to say the final result was really nice as long as it was untouched. When we started eating the cake the bowl was discovered and the charm got lost a bit :D Anyway, it was delicious and stood in my memories. So I've decided to make the perfect croquembouche for my parents this year.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbLXJgIgJYuYKaf-itjC-Rhr73m6gMHxpihVqGbrgOBBJvL-oLHf2-OcAXC9yjwxswQLtw1xr8rL2lzPDpkiA4d9-871u7vDpb1oWzmGA0jMjbN0yds8q5fGbglJDSaNTh1whBRjFyyzSm/s1600/07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbLXJgIgJYuYKaf-itjC-Rhr73m6gMHxpihVqGbrgOBBJvL-oLHf2-OcAXC9yjwxswQLtw1xr8rL2lzPDpkiA4d9-871u7vDpb1oWzmGA0jMjbN0yds8q5fGbglJDSaNTh1whBRjFyyzSm/s640/07.jpg" width="480" /></a></div><br />
I love crème pâtissière. I've made the basic vanilla one, coffee, chocolate (my favourite one so far), apricot and coconut crème pâtissière. All of these were wonderful, but I wanted to try out yet another one. My parents love strawberries so I didn't have to think for a long time. However, one type of filling wouldn't be enough so I chose to make caramel cream, too. I've already made the caramel cream (the recipe comes from <a href="http://www.marthastewart.com/318430/caramel-cream">Martha Stewart's page</a>), followed the instructions to the T and ended up with burnt caramel (and I'm not the only one) plus the directions are a bit too complicated. So this time I twisted the recipe a bit and the cream came out great!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4oGpZ1sA_-CWZbFlLubZ4c4hP9-naz48N6nf1kOdgb7yjIFba7iNM7XmfMUVEfAoruk539_3ijrtCvVOEQCT4ND-PY9rZIIkS97kPxc3i0IEClsfE3utAcDq0MUFa5zlqfEQvbErB1WdI/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4oGpZ1sA_-CWZbFlLubZ4c4hP9-naz48N6nf1kOdgb7yjIFba7iNM7XmfMUVEfAoruk539_3ijrtCvVOEQCT4ND-PY9rZIIkS97kPxc3i0IEClsfE3utAcDq0MUFa5zlqfEQvbErB1WdI/s640/11.jpg" width="480" /></a></div>As for the glaze, the caramel is the traditional thing (recipe for the glaze is adapted from <a href="http://www.about.com/#%21/editors-picks/">About</a>). It thickens really fast and there's no way your cake could collapse. However, the caramel is quite hard, too. When I make this glaze, I use small amounts of sugar and heat it over low heat to avoid burning the caramel. Then I set it aside to cool it a bit and immediately start dipping one profiterol after another and gluing them to the paper cone. Make sure the layer of the glaze is really thin otherwise it'll be quite unpleasant to bite into. On the other hand, you can use melted chocolate as a glaze and glue, but in this case I recommend not using the cone and instead making it free form, because chocolate doesn't thicken fast enough to avoid profiterols falling off your cone (or you could try using toothpicks, but that doesn't look good at all). So it's up to you. The caramel way is easier and safer in my opinion.<br />
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For the supporting cone structure you may want to use a piece of cardboard which you form into a cone shape, cover with baking paper and then you "glue" the profiterols onto it with the glaze. <a href="http://www.blackbookcooking.com/how-to-make-a-croquembouche-cone">Here</a> is a great video that shows how to make your own paper cone (I followed this one). However, feel free not to use it and make it free form instead. In this case you may need more profiterols to make a big cake, because you can't make it hollow - the croquembouche wouldn't hold its shape and it would the most likely collaps.<br />
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I decorated mine with French almonds, heart-shaped spiced cookies, white chocolate and caramel spirals. I wanted to keep my piece montée "clean" looking so that it'd look more elegant and smart, but feel free to decorate it as desired :)<br />
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All recipes I used for this Croquembouche are a summary of many recipes I've read on French sites and in French books (my sister helped me with this, because I can't speak French unlike her - I only can help you with English, Czech and Spanish :D). The recipe for pate a choux is now my favourite one and I'm really happy every time I use it - it always gives me the best puffed results, though the DB one wasn't bad at all, I find this one better.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYa8q8LK8FyvhcVF4HOOXzys1ExQBqvvNpK3BEjF55of2cd5HhLZsBjuIaPWj7sJAdwGYV5CT_BlUySLM0E4S_guK56tQRQWd9p5qUltFu6UJ4dDp69vEiFLEfXqL3kofV-pXFpIYou85f/s1600/mini.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYa8q8LK8FyvhcVF4HOOXzys1ExQBqvvNpK3BEjF55of2cd5HhLZsBjuIaPWj7sJAdwGYV5CT_BlUySLM0E4S_guK56tQRQWd9p5qUltFu6UJ4dDp69vEiFLEfXqL3kofV-pXFpIYou85f/s320/mini.jpg" width="275" /></a></div><br />
<b>Ingredients:</b><br />
<u><i>Pâte a choux:</i></u><br />
250ml (1 cup + 1 tbsp) milk<br />
95g (6-1/3 tbsp) unsalted butter<br />
a big pinch of salt<br />
12g (1 tbsp) granulated sugar<br />
150g (1 cup + 3 tbsp) all-purpose flour, sifted<br />
5 medium size!! eggs<br />
<u><i>Strawberry Crème Pâtissière:</i></u><br />
250ml (1 cup + 1 tbsp) whole milk<br />
25g (3 tbsp) cornstarch<br />
120g (2/3 cup) granulated sugar<br />
1 large egg<br />
2 large egg yolks<br />
30g (2 tbsp) butter<br />
1/2 vanilla pod<br />
200g (about 1 cup) strawberry puree<br />
<u><i>Caramel Cream:</i></u><br />
300g (1-1/2 cup)granulated sugar<br />
480ml (2 cups) whipping cream<br />
60g (1/4 cup) sour cream<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu8CYZeidOWJ4gLoJe3NS9xnVvDSuAW4iKgCr7vr9RbheRVbNfCUgkD297BYYOikaaZXDmiTFUtphI13jA7O5G6ultlAeTSFg2JuxiLbvuo_PE8CB5AeanEy-NcksLWfoDt1zOw2Y7u6Di/s1600/note.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu8CYZeidOWJ4gLoJe3NS9xnVvDSuAW4iKgCr7vr9RbheRVbNfCUgkD297BYYOikaaZXDmiTFUtphI13jA7O5G6ultlAeTSFg2JuxiLbvuo_PE8CB5AeanEy-NcksLWfoDt1zOw2Y7u6Di/s200/note.jpg" width="200" /></a>1 tsp pure vanilla extract<br />
a pinch of coarse salt<br />
<u><i>Caramel Glaze:</i></u><br />
200g (1 cup) granulated sugar<br />
80g (1/4 cup) light corn syrup<br />
60ml (1/4 cup) water<br />
<u><i>Decoration:</i></u><br />
100g good quality white chocolate<br />
20 French almonds<br />
10 decorated heart-shaped cookies<br />
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<b>Directions:</b><br />
<u><i>Pate a choux:</i></u> Combine milk, butter, salt and sugar in a saucepan over medium heat. Stirring with wooden spoon occasionally, bring to a boil. At boil, remove from heat and mix in flour, stirring to combine completely. Return to heat and cook, stirring constantly until the dough dries slightly and begins to pull away from the sides of the pan. This is very important and may take from 5 to 10 minutes. The dough is dried when you can see a thin layer of it "glued" to the bottom of the pan - don't try to remove it, just let it be. Transfer to a bowl and stir with a wooden spoon for 2 minutes to cool slightly (the dough's temperature should be no more than 60C). Add 1 egg. The dough won't seem to come together but it will, just continue stirring. When it looks like dry mashed potatoes, add another egg. Always beat the egg in well. Repeat until you have incorporated all eggs. Transfer the dough into a pastry bag with a 1cm plain tip. Pipe the puffs 2cm apart in lined baking sheets. Each puff should be about 2,5cm high and wide (it's better to make them higher rather than wider). Using your finger dipped in hot water, gently press down any tips that have formed on the top of puffs when piping. Bake the puffs in well-preheated oven to 200C for about 10 minutes (DO NOT open your oven during this time otherwise you'll end up with flat puffs!!), then lower the temperature to 170C and bake for about 3-6 minutes (now you can turn the baking sheets in the oven to ensure even baking). Turn off the oven and let the puffs sit in it for another 5 minutes. Now remove from oven and let cool completely.<br />
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<u><i>Strawberry Crème Pâtissière:</i></u> Dissolve cornstarch in a little of the 250ml whole milk. Beat in whole egg and then egg yolks until well-incorporated. Pour the remaining milk in a saucepan, add sugar, scraped vanilla seeds and also the vanilla pod. Bring this mixture to boil and remove from heat. Pour a little of the boiling milk mixture into the egg mixture, whisking constantly so that the eggs don't curdle (this will temper your eggs). Return the remaining milk mixture to boil. Pour in the hot egg mixture in a thin stream, whisking constantly. Do not stop whisking!! and bring to boil. The cream thickens. Boil for about 1 minute, then remove from heat, still whisking. Add butter, remove the vanilla pod and then add strawberry puree. Pour in a bowl, immediately press plastic wrap firmly against the surface and let cool a bit. Then refrigerate for at least 2 hours.<br />
<u><i>Caramel Cream:</i></u> Heat sugar in a medium saucepan over medium-high heat until sugar turns amber (watch carefully! - dark amber means your caramel is a bit burned and bitter tasting). Immediately remove from heat, let cool for 3 minutes and carefully whisk in 240ml (1 cup) cream. Return to low heat, and cook until sugar melts completely and mixture boils (this may take even 15 minutes). Remove from heat, and pour into a bowl set in ice-water bath. Let caramel cool, stirring often, for 10 minutes. Stir in sour cream, vanilla, and salt. Cover and refrigerate at least 2 hours or up to 5 days. Just before using, beat remaining 240ml (1 cup) cream until stiff peaks form. Gently fold into caramel sauce, using a rubber spatula, until incorporated. Whisk to thicken, about 1 minute.<br />
<u><i>Caramel Glaze:</i></u> Combine sugar, water, and corn syrup in a medium saucepan over medium-high heat, and stir until the sugar dissolves. Cover the saucepan with a lid and boil for 2-3 minutes, then remove the lid and continue to boil the sugar syrup, stirring occasionally, until it changes colour to light amber. Remove the saucepan from the heat and use immediately. If it thickens too much, just reheat it again.<br />
<u><i>Assembly:</i></u> Fill each cream into a pastry bag fitted with narrow plain tip. Pierce the bottom of each puff using the pastry bag and fill the puff with the filling. I try to have the same amount of caramel profiterols as well as strawberry profiterols. You may not need all of the puffs nor all of the filling. Set aside. Using the caramel glaze, glue your paper cone to the plate you want to serve your cake on. Dip each profiterol's bottom in the caramel glaze and glue it to the paper cone. Start at the bottom of the cone and continue dipping and adding profiterols in levels using the glaze to hold them together as you build up. When done, it's time to decorate. I melted the chocolate in double boiler, and drizzled the cake a bit. Then I used the glaze again to glue the cookies and almonds to it. Finally, I used the leftover glaze to make caramel spirals and spun sugar. Serve as soon as possible!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Y2chZRd0VNItPCalWb7baCg9eWFM5gROFsXK-oaTvTsY1F5hlaLV1snHsEFHP-oUbJlB_F7OaNf5G6F0E0jy2kUtdQ5lOS1fdVFnXchDZTjjaJCO1pQ9NUeEFGhhS6zfuGtX2oPfp43Y/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Y2chZRd0VNItPCalWb7baCg9eWFM5gROFsXK-oaTvTsY1F5hlaLV1snHsEFHP-oUbJlB_F7OaNf5G6F0E0jy2kUtdQ5lOS1fdVFnXchDZTjjaJCO1pQ9NUeEFGhhS6zfuGtX2oPfp43Y/s640/12.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s1600/note.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabmIM9dbnGk_StfIEZ_6uCQI80jKqxBv8mMrQjhRaMCWNvEpOC3_gcG6AWoszs-4cZeLBzEamDjKkL0Xt-p-UZkRMht6Pdo5RIvmso-Sp_ZJ6TWCkRJhduQf0c5FHQoYoPAQuEZiIVwo/s200/note.jpg" width="200" /></a></div><ul><li>The strawberry creme patissiere is a bit runny because of the strawberry purre. It's quite messy but in the end it doesn't run from the profiterols. I refrigerate it overnight to make it as thick as possible.</li>
<li>Both creams are quite sweet, but that's a must! The puff will "steal" a lot of that sweetness and in the end sweet just OK. </li>
<li>You can make the caramel cream and the other one a day ahead.</li>
<li>My cone was about 30cm high and 15cm wide. I used about 80 small profiterols and that's the exact amount I got from this one amount of dough. You may make a double batch to ensure you'll have enough profiterols for your piece montée. The unfilled leftover profiterols freeze really well!</li>
<li>Instead of spiced cookies you can use any other type of cookie suitable for decorating or you can leave it.</li>
<li>Asking how to eat this thingie? Simply pull apart one profiterol after another and another and another until there's nothing left :D Thanks to the baking paper, it's really very easy to pull apart the whole profiterol without leaving the glued bottom on the cone. </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s1600/border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="8" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUZUAyBcIdeLPDNWNd6IBzOOvY030AHK3GuRYjNtMhWBztf5ImIiILerJhViSRoVYNcogE1LY24CPKjZ9AnckZH-aZAJsySTMLJMR0fLUMYilau5Sn9ZTTvZSsHyS5Bj76kwWaolAj88S/s640/border.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2sl60Cq-G6l_irll4WtfzNZkSgCNNTfvXNUsvhmTUMTdDNcgepzFhYb_OfnvRCM8Ibl3JEX0YCY4UVlxj6oZ8tyFQ3XE3WWrhg843kOGSExbxg2BCJR3ph8d3Qk_ENfAb5HO5xsSrlo5c/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2sl60Cq-G6l_irll4WtfzNZkSgCNNTfvXNUsvhmTUMTdDNcgepzFhYb_OfnvRCM8Ibl3JEX0YCY4UVlxj6oZ8tyFQ3XE3WWrhg843kOGSExbxg2BCJR3ph8d3Qk_ENfAb5HO5xsSrlo5c/s640/13.jpg" width="480" /></a></div><br />
<b>Verdict:</b><br />
Whoa, I have to say I'm pretty exhausted. Two days of preparation (not whole, but still pretty hard), starving (to be able to eat the whole thing) and finally - the Croquembouche is here. Or was - we ate it within one hour. It's so delicious not to mention that my parents were so surprised and amazed to see something like that :D The baked dough is as light as the air with subtle milky buttery flavour, melting on your tongue. Strawberry creme patissiere is sweet, light, fresh and fruity - my big favourite! The caramel cream is light, too, but also heavy at the same time with creamy dreamy texture and perfect caramel flavour. The glaze is really crunchy, but I made only thin layer, so it wasn't annoying at all. I'd love to talk about this extremely delicious king of all cakes for much longer but I guess it'd get too boring :D Just make it on some special occasion and I bet everyone will be staring at it like "Oh my God!". This is a jaw-dropping thing!<br />
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Linked to:<br />
<a href="http://www.somethingswanky.com/">Sweet Treats Thursday</a><br />
<a href="http://pinchofthisthatandtheother.blogspot.com/2011/06/whisking-wednesdays-5.html">Whisking Wednesdays</a><br />
<a href="http://thischickcooks.blogspot.com/2011/06/these-chicks-cooked-link-party.html">These Chicks Cooked</a><br />
<a href="http://cupcakeapothecary.blogspot.com/2011/06/themed-bakers-sunday-11.html">A Themed Bakers Sunday</a> Catalinahttp://www.blogger.com/profile/09988662143955575133noreply@blogger.com27