recipe: canelé w/ mandarin honey & thyme reduction & milk ice cream

canelé w/ mandarin honey & thyme reduction & milk ice cream

classic french dessert - canelé w/ a dark caramelised crust & a custardy centre served w/ a thyme infused mandarin sauce & topped w/ milk ice cream

IngredientsMakes: 1572g (12)

1152g		canelé w mandarin honey & thyme reduction	(recipe below)
420g		milk ice cream no7	(recipe below)

Method

This makes for a super easy Christmas day dessert because you can make the canelé at the begining of December, freeze them, then cook them from frozen in about 10mins when you need them.

They come out nice and crispy on the outside w/ a lovely soft centre.

Same for the ice cream and the syrup will last for months in the frdge!!

canelé w/ mandarin honey & thyme reduction

classic french dessert - canelé w/ a dark caramelised crust & a custardy centre served w/ a thyme infused mandarin sauce

IngredientsMakes: 1152g (12)

912g		canelé no4	(recipe below)
240g		mandarin honey & thyme reduction	(recipe below)

canelé no4

classic french dessert - canelé w/ a dark caramelised crust & a custardy centre

mandarin honey & thyme reduction

mandarin & apple syrup infused w/ cinnamon & thyme

IngredientsMakes: 360g

200g	(5)	mandarin juice
2g		mandarin zest
100g		apple juice
1g		ground cinnamon
150g		caster sugar
50g		set honey
3g		picked thyme

Method

Zest 5 mandarins then juice them, put the zest aside.

Add all the ingredients to a small saucepan and bring to a rolling boil, keep going until the liquid has reduced by half.

Remove from the heat then add the zest and a tsp of picked thyme.

Leave to infuse w/ the lid on for 15-20mins.

Strain and use as required - great topping for chelsea buns, pastries & cakes.

milk ice cream no7

really light smooth textured super white milk icecream

IngredientsMakes: 1000g

5g	(3)	sheets gelatine
400g		whole milk
200g		double cream
397g		condensed milk

Method

Soak gelatine sheets in cold water.

Bring 300g milk to simmer, squeeze excess water from gelatine and add it to the hot milk, stiring until fully dissolved.

Add the condensed milk to that, then add the rest of the cold milk & cream.

Churn until set ~45min.

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recipe: bao buns

bao buns

bao buns - amuse, medium & hearty sized chinese inspired - no bleached dough - but fluffy & gorgeous!

IngredientsMakes: 2540g (1)

840g	(40)	bao bun 20g	(recipe below)
820g	(26)	bao bun 30g	(recipe below)
800g	(20)	bao bun 40g	(recipe below)

Method

This post is about how to make bao bun dough - when you can't get bleached flour - and from it 20g, 30g & 40g bao buns in a domestic steamer. Top tip: Make a batch pop them in a ziplock bag & freeze them. Then when you fancy a quick snack pop two in the microwave for 30 seconds and they come out as if they'd just come out of the steamer perfect for loading w/ goodies for a movie or to treat friends of the kids / other half.

To make he baking paper rounds: Using standard baking paper 38cm x 38cm fold into 5 in one direction then 5 to make a square, cut into a circles - give 25 6cm rounds which enough to do all the dumplings since you can re-use them. 1 each for the 20/30g bao, 2 for the 40g.

bao bun 20g

eastern steam clam style dumpling - eastern steamed sandwich roll type thing! - amuse size

IngredientsMakes: 840g (40)

800g		bao bun dough	(recipe below)
20g		olive oil

Method

Steam for 8 mins / 10 @ a time: 21g each. Once steamed.

Make baking paper rounds. See note above.

Cut dough into 20g pieces.

Roll into balls, place on tray.

Have a cup of oil with a pastry brush at hand.

Elongate a ball into a long oval and brush with oil - this is so they will open once steamed.

Fold in half. It takes a bit of practice getting them the shape and thickness you like.

Its all about filling to bun ratio : )

Leave to prove for 20mins.

You can fit 10 in a domestic steamer, steam for 8 minutes.

Once done remove from steamer onto a dry tea towel.

They come in at 21g each approx.

Fill with your favourite filling.

bao bun dough

light fluffy dough for steaming - bao / roll / dumpling of various sorts

Ingredients Makes: 820g

80g		boiling water
40g		sugar
170g		cold water
7g		yeast
470g		00 flour
4g		baking powder
50g		butter

Method

Dissolve the sugar in the boiling water, add the cold water, then stir in the yeast leave to bloom 15m.

1/3 boiling water 2/3 tap water = water @ 35C.

Optimum for yeast activation - higher will kill the yeast

Place the dry ingredients & diced butter / lard into mixer.

Work the fat in a little with your fingers then run mixer S1 / 8mins / pastry paddle, until lard is mixed in - fine crumb.

Add the liquid to the mixer S1 / 8mins / dough hook.

Prove until doubled ~ 60-120m.

Knock back, cut into chunks of the required size (20 / 30 / 40)g

Roll into balls, and then flat, brush w/ oil and fold in half.

Place onto grease proof paper circles.

Leave them to prove for about 20mins so they're super light!

I usually put them in the steamer basket on top of the fridge where it's warm.

Steam for 8m for 20g ones - be patient if they come out early they're doughy and claggy!

Reset steamer at start of each batch to avoid it turning off mid batch while your'e not watching!

-

Dough guides:

Weight - steam - how many fit in rice cooker - total yield quantity

20g - 8m - 10 - amuse - makes 41

30g - 10m - 6 - small folded bao bun - makes 27

40g - 12m - 4 - bao bun (too big for tapas / meze / dim sum) - makes 20

-

Yields after steam:

20 @ 20g = 400g dough yield: 420g - 1.05x

6 @ 30g = 180g dough yield: 198g - 1.1x

4 @ 40g = 160g dough yield: 170g - 1.06x

They gain weight! Because the absorb a little steam.

bao bun 30g

eastern steam clam style dumpling - eastern steamed sandwich roll type thing! - medium size

IngredientsMakes: 820g (26)

780g		bao bun dough	(recipe above)
20g		olive oil

Method

Same as 20g method but . . . Cut dough into 30g pieces. Steam for 10 mins / 6 @ a time. ~31.5g each once steamed.

Fill with your favourite filling.

bao bun 40g

eastern steam clam style dumpling - eastern steamed sandwich roll type thing! - large size

IngredientsMakes: 880g (20)

800g		bao bun dough	(recipe above)
20g		olive oil

Method

Same as 20g method but . . . Cut dough into 40g pieces. Steam for 12 mins / 4 @ a time: 44g each. Once steamed.

These are a fair bit bigger than the 20g ones and make for a hearty snack!

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices!
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recipe experiment: leche frita al horno & cinnamon mocha shot

leche frita al horno & cinnamon mocha shot

leche frita al horno served w/ a thick chocolaty mini mocha

IngredientsMakes: 200g (1)

100g		leche frita al horno	(recipe below)
100g		cinnamon mocha shot	(recipe below)

Method

'Leche Frita' in a Spanish dessert traditionally eaten at Easter, the centre is very similar to a panna cotta except it set w/ cornflour instead of gelatine very simlar to a blancmange. This one if flavoured w/ orange so I guess you could call the centre an orangemange ; )

Anyway I digress, this was an experiment to see if you could make a leche frita in a kitchen that had no fryers, only ovens and tops.

The answer was a resounding yes! A very tasty yes at that!

We had them on pancake day instead of pancakes - and yes they do go very well w/ maple syrup . . . I love fusion!

leche frita al horno

set milk flavoured w/ cinnamon, cardamom & orange topped w/ cinnamon sugar & baked - classic Spanish Easter dessert known as Leche Frita - this version is 'al Horno' i.e. baked.

IngredientsMakes: 1200g (12)

800g		skimmed milk
150g		sugar
4g	(1)	cinnamon stick
2g	(4)	cardamom pods
200g		skimmed milk
50g		cornflour
50g		plain flour
4g		orange essence
40g		flour
90g		eggs
66g		cinnamon sugar	(recipe below)

Method

Makes 12 6x6x2cm pieces using 1L of milk.

Set in tray 24cm x 18cm - smallish deep sided baking tray. The flour, eggs & oil quantities are what used up by the recipe - you'll need 3 eggs, enough flour to properly coat the set milk pieces & enough oil to fill your pan to half an inch / 1.5 cm.

Making the Set Milk . . .

This is the same as for making the set milk for Leche Frita previous post.

Baking the Set Milk goodness . . .

Turn out the set rectangle onto a cutting board, remove the cling film & cut into 12 squares.

Line a baking tray w/ a silpat or baking parchment and place a generous pinch of cinnamon sugar in the spot where each slice will go.

This adds flavour to the bottoms but more importantly  * * stops them sliding about * *  when you move the tray.

Roll each piece in flour then whisked egg, and place on a baking tray.

Dust w/ cinnamon sugar & bake on the top shelf @ 230C / 5mins per tray.

cinnamon sugar

IngredientsMakes: 138g (1)

4g		cinnamon
134g		sugar

Method

Mix thoroughly and used to toss donuts or churros in!

Or dust into cinnamon swirls, you know, stuff like that!

cinnamon mocha shot

thick chocolaty sweet strong cortado style coffee w/ a hint of cinnamon

IngredientsMakes: 100g (1)

10g		cocoa powder
10g		cinnamon sugar	(recipe below)
70g		espresso
10g		semi skimmed milk

Method

Add the cocoa & sugar to a espresso cup, add the same quantity of hot coffee & mix to a smooth paste.

Add the rest of the ingredients, stir to mix, microwave for 30 seconds if it needs it.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices!
Sign up for veg box here.
Also Mexican Big Eat event at the Kindle centre on the Belmont roundabout is on the 22nd March . . more info here

recipe: buttered toasted stollen - German Christmas - Weihnachtsstollen

buttered toasted stollen

German festive fruit loaf, toasted & buttered - & served w/ cheese & port if you're feeling decadent

IngredientsMakes: 120g (4)

108g		stollen	(recipe below)
32g		butter

Method

4 generous slices of stollen toasted & buttered. ~30g each

What cheese? I didn't see any cheese!

But if a little Black Bomber were to appear next to my warm buttery toasted stollen I might well give you a festive hug!

What's this . . . a glass of port . . . : )

stollen

German festive fruit loaf

IngredientsMakes: 532g (1)

100g		dried fruit	(recipe below)
100g		hot tawny port
180g		apple juice
7g		dried yeast
250g		plain flour
30g		blanched almonds
0.2g		ground cinnamon
0.2g		cloves
0.2g		allspice
75g		marzipan	(recipe below)
10g		butter
15g		icing sugar

Method

For the dried fruit I used dried apricots, dried cranberries, saltanas, glace cherries.

Soak the dried fruit in the hot port.

Warm apple juice so it's tepid to the touch, no more than 50C. 34C optimum, 55C+ will kill the yeast.

Stir in the yeast and leave to bloom for 15m.

Mix the apple juice & flour and kneed into a smooth dough. Prove until doubled in size.

Drain the fruit, and stir in the spices & nuts.

Turn out the dough and fold in the fruit & nuts, kneed until homogenous.

Fold in the marzipan in 8 lumps, shape the dough and leave it to prove with a cover on top.

Bake 160C / 20m / 100% then turn down to 130C / 25-30m.

Brush w/ melted butter & dust w/ icing sugar.

This is so lovely toasted & buttered!

dried fruit

mixed dried fruit

IngredientsMakes: 100g

25g		glace cherries
25g		dried apricots
25g		dried cranberries
25g		dates

Method

Look I know the cherries aren't technically dried but they are festive!! So they're going in : )

marzipan

marzipan - classic almond dough

IngredientsMakes: 454g

75g		fine soft brown sugar
2g		vanilla paste
2g		orange essence
50g		eggs
125g		icing sugar
200g		ground almonds

Method

Whisk the brown sugar, vanilla & orange essence into the egg until creammy & smooth.

Combine the icing sugar & almonds until homogenous in a mixing bowl & add the liquid.

Stir until it comes together into a dough, knead until smooth - not much!

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts in stock grown right here in Hereford using organic practices!
Sign up for veg box here.