Culinary Adventures: 2010

September 6, 2010

Kleftiko

8-10 lamb shanks
1 ½ cup cooking oil
1 cup olive oil
1 cup white wine
Salt and crashed black pepper
2 tablespoon oregano
15 bay leaves

Step 1

Step 2

Step 3

Step 4

Step 5

Cover the tray with baking paper and then with foil.
Bake at 200 C for about 2 hours

August 29, 2010

200 gr sugar
12 egg yolks
zest of 1 lemon and 1 orange
240 gr fine semolina
120 gr flour
50 gr shredded coconut
12 egg whites
40 gr sugar

Lightly oil the surface of a baking tray and pour some semolina, spread all over the base.
Beat the yolks, sugar and zests using the whisk, till creamy.
Pour mixture in a large bowl.
Make a meringue with the wgg whites and 40 gr of sugar.
Add half to the bowl of egg mix, add semolina, flour and coconut and mix by hand using a spatula.
Add the rest of meringue and mix.
Do not over mix.
Poor into the tray and bake at 170 C for about 35-40 minutes.

Syrup

350 gr caster sugar
600 gr water
few drops of lemon juice

Syrop the cake when is lightly warm, the syrup must be completely cold.
After pouring the syrup sprinkle with shredded coconut.

Cherry Clafoutis Tart

Pate sucre ( tart shell )

270 gr unsalted butter
180 gr icing sugar
65 gr almond powder
100 gr eggs
3 gr salt
460 gr plain flour
2 gr vanilla powder
1/2 lemon zest

Cream butter with sugar and lemon zest in hight speed, using the petal.
Add the rest of ingredients at slow speed and mix to a dough.
Wrap in clingfilm and refrigerate overnight.
Roll out to 0.5 centimetre and cover a lined tart ring or tart case.
Cover and refrigerate

Clafoutis filling

1 ltr fresh cream
480 gr eggs
240 gr egg yolks
400 gr sugar
160 gr plain flour
10 gr liquid vanilla
Fresh pitted cherries
or cheries pre soaked in Kirsch

Beat all ingredients in a mixer using the whisk, till mixture is white and fluffy.
Drain through a sieve and pour into the prepared tart case.
Add pitted fresh cherries.
Bake at 170 C for about 40 minutes.
You can use fresh bananas with nutmeg or cinnamon, or canned fruits
like pears, abricots, pineapples. Canned fruits must be completely dry.

Gianduja Chocolate Cake

Ingredients for Gianduja Chocolate Cake:
300 gr almond paste, soften in microwave
400 gr unsalted butter
420 gr sugar
500 gr eggs
450 gr plain flour
10 gr baking powder

Milk Ganache: 320 gr full fat milk
160 gr gianduja chocolate, chopped
100 gr cocoa powder

180 gr chopped hazelnuts, toasted
90 gr chopped almond nuts, toasted
90 gr chopped walnuts

Whip in mixer, using the whisk, the almond paste with butter and sugar. Meanwhile prepare the ganache by boiling the milk, add to cocoa and chocolate and leave to melt, mix by spatula.
Add the eggs to mixer at slow speed and then the milk ganach mixing by hand using a spatula.
Add all dry ingredients and mix well.
Pour into baking moulds and bake at 180 C for about 40-50 minutes.

Banana and Walnut Cake

320 gr butter
230 gr brown sugar
230 gr caster sugar
240 gr eggs
600 gr fresh ripe bananas
500 gr plain flour
20 gr baking powder
5 gr groound nutmeg
100 gr crashed walnuts
5 gr salt

Cream the butter with the sugars.
Liquidize the bananas in a blender or food processor and add to mixer at slow speed.
Add all the other ingredients by hand using a spatula.
Pour mixture in baking moulds and bake at 170 C for about 45-50 minutes.

Chocolate Brownies

260 gr caster sugar
160 gr (3) eggs
5 gr liquid vanilla
25 gr trimoline
180 gr unsalted butter
250 gr dark chocolate 64%
100 gr fresh cream
110 gr plain flour
100 gr ground almonds

Whipe the sugar with the eggs, vanilla and trimoline using the whisk.
Melt in a bain-marie the butter with chocolate and add the fresh cream.
When the egg mix is white and fluffy add by hand using a spatula the chocolate mix.
Add the dry ingredients and pour into a line baking tray with parchement paper, spread with spatula
evenly and leave to rest for 30-40 minutes.
Bake at 180 C for about 20 minutes. the brownie must be soft and moist in the centre.

Financier

165 gr icing sugar
60 gr freshly ground almond powder
65 gr flour
2 gr baking powder
5 gr cinnamon powder
15 gr trimoline/inverted sugar
150 gr egg whites
2 gr liquid vanilla
90 gr burned unsalted butter

-First burn the butter in a pan and set aside to cool a bit.
-Mix the rest of ingredients in a mixer using petal, at medium speed.
-When all compained add butter slowly at slow speed.
-Pour mixture in flexipan moulds and bake for about 10-14 minutes,
depends of the size, bake at 180 C.
-Can Keep mixture in refrigerate for a week.