Posts Tagged ‘recipe’

Cakes & Bakes: Jam Roly Poly

Thursday, January 29th, 2015

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Bowl of jam roly poly and custard | @hisforhome

We do love a hearty pudding on a cold winter’s day – and what could be better than jam roly poly?

Jam roly poly ingredients

I have to confess that I needed two attempts to perfect this week’s bake.

Jam roly poly pastry mixture in food processor

Roly Poly ‘Mark I’ was a disaster. There wasn’t enough jam to start with. Also I rolled up the pastry way too tightly. Last and certainly least, I boiled it. A method I’d read in a few recipes. It was so bad that Justin spat it out declaring it was the worst thing I’d ever made! Ever!!

Rolling out jam roly poly pastry mixture

I’m pleased to report that Roly Poly ‘Mark II’ was a triumph!

Adding jam to the rolled out roly poly pastry

 The ingredients were blended gently, then rolled not too tight… with plenty of filling.

Rolling up jam roly poly

Sugar was sprinkled over the surface (another omission in the earlier version).

Rolled up jam roly poly with top brushed with milk and sprinkled with granulated sugar

And finally it was baked to a wonderful golden brown, the hot jam oozing through cracks.

Freshly baked jam roly poly

After allowing to cool slightly, it was devoured – with lashings of custard of course!

Bowl of jam roly poly and custard | @hisforhome

And the official verdict from the chief taster? “Superb – I could eat that all over again!”

Jam roly poly
Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 300g/10½oz self raising flour
  2. 75g/2½oz (vegetarian) suet
  3. pinch of salt
  4. 180ml/6fl oz cold water
  5. 4 tbs fruit jam or jelly (raspberry, strawberry etc. I used a jar own my home made blackberry jelly)
Instructions
  1. Pre-heat the oven to 180ºC/350ºF/Gas mark 4
  2. In a large bowl or food processor mix the flour, suet and salt
  3. Add the cold water and combine to form a stiff dough
  4. Dust a work surface with flour and roll out the dough into a rectangle
  5. Liberally spread the jam leaving a 1cm gap along each edge
  6. Roll up along the short side and brush the long edge (and ends if desired) with milk to seal
  7. Grease a large baking tray and put the roly poly on it, putting the join at the the bottom
  8. Brush the top with milk and sprinkle with a little granulated sugar
  9. Bake in the oven for 30 minutes
  10. Allow to cool slightly on a wire rack before serving with custard
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Japanese cheesecake

Thursday, January 22nd, 2015

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Slice of Japanese cheesecake with quince jam | @hisforhome

Last week we shared a Taiwanese bread recipe; this week we’re staying in that general geographical area with this Japanese cheesecake.

Japanese cheesecake ingredients | @hisforhome

Separated eggs | @hisforhome

This cake is also known as a soufflé cheesecake – it gets this airy texture from the separated eggs.

lining a cake tin with parchment paper | @hisforhome lining a cake tin with tin foil | @hisforhome

Cheesecake mixture after adding the cream and eggs | @hisforhome

A stiff meringue is made from the whipped egg whites and sugar, and is then folded into the mixture at the end.

Japanese cheesecake mixture after adding the flour, rum and lemon juice | @hisforhome

Japanese cheesecake meringue | @hisforhome

To finish the cheesecake, the recipe calls for an apricot glaze. We have all manner of home made jams & jellies in the cupboard, so I decided to make a plain version of the cake – then experiment with the different flavours of jam for each slice.

folding meringue into Japanese cheesecake batter | @hisforhome

Japanese cheesecake batter in cake tin | @hisforhome

Apricot might indeed be perfect, but you never know…

Japanese cheesecake | @hisforhome

Japanese cheesecake with jars of jam and jelly | @hisforhome

…it could be blackcurrant, wild raspberry, strawberry, gooseberry or quince!

Japanese cheesecake
Serves 8
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Cook Time
1 hr 30 min
Cook Time
1 hr 30 min
For the cheesecake
  1. 400g/14oz cream cheese
  2. 60g/2oz caster sugar
  3. 60g/2oz butter, cubed
  4. 6 egg yolks
  5. 200ml double cream
  6. 10 ml/2 tsp lemon juice
  7. 1 tbsp dark rum
  8. 80g/3oz plain flour
  9. 3 tbsp apricot jam + 1tsp water (to glaze)
For the meringue
  1. 6 egg whites, refrigerated
  2. 100g/3½ granulated sugar
Instructions
  1. Before you start, bring all your ingredients to room temperature
  2. Separate the eggs, putting the whites into the fridge
  3. Grease & line the bottom and side of a 25cm/10inch diameter spring form cake tin with parchment paper
  4. Cover the base & up the side of the tin with tin foil, making it water-tight
  5. Place the tin in an oven proof dish large enough that it can sit flat & level
  6. Preheat the oven to 160ºC/320ºF/gas mark 3
  7. Put the cream cheese and caster sugar into the bowl of an electric food mixer
  8. Using the K-beater attachment, mix on a medium speed for about a minute until there are no lumps
  9. Add the softened butter and mix, again on a medium speed, until there are no lumps
  10. Add the egg yolks a little at a time before adding all the double cream. Combine
  11. Add the lemon juice and rum. Combine
  12. Sift the flour before adding to the mixture. Combine
  13. Put the mixture into a large bowl, before thoroughly washing and drying the food mixer bowl
  14. Put the cold egg whites into the mixer bowl and, using the whisk attachment on a high speed, whip them into stiff peaks
  15. Slow the speed to medium and (while still moving) add the granulated sugar a little at a time to the egg white
  16. Boil half a kettle-full of water
  17. Carefully fold the meringue, half at a time, into the batter using a large metal spoon
  18. Pour the mixture into the cake tin and level the top with the back of the spoon
  19. Carefully pour the boiling water into the large oven-proof dish containing the cake tin before putting it into the oven
  20. Bake for an hour at 160ºC/320ºF/gas mark 3 before lowering the temperature to 150ºC/300ºC/gas mark 2 and cooking for another 30 minutes
  21. Turn off the oven, leave the oven door ajar, leaving the cake in the oven for 20 minutes
  22. Remove the cake from the oven and allow to cool completely in its tin on a wire rack
Adapted from Just One Cookbook
Adapted from Just One Cookbook
H is for Home Harbinger http://hisforhomeblog.com/

Caribbean hot pepper sauce

Thursday, January 15th, 2015

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Jar of Caribbean hot pepper sauce with teaspoonful on a work surface | @hisforhome

Do you have the constitution that can take Caribbean hot pepper sauce? I certainly haven’t!

Caribbean hot pepper sauce ingredients | @hisforhome

When I was growing up in Trinidad, my dad added a dollop on his plate with almost every meal. It’s like the tomato ketchup of the Caribbean! It’s a de rigueur accompaniment with most (West Indian) Indian dishes such as roti, buss up shut, doubles and pholourie as well as pelau (Google for the recipes!) and fried chicken (see Royal Castle below).

Caribbean hot pepper sauce ingredients in mini food processor | @hisforhome

I saw a couple of bags of Scotch bonnet peppers on the discount table in Morrisons – 19p per bag, with 3 or 4 to a bag. I can’t resist a bargain and this type of chilli isn’t always available.

Caribbean hot pepper sauce being decanted into jars | @hisforhome

Even though I’m a lightweight and don’t much like pepper sauce, Justin has acquired the taste. My sister even brought a bottle of the famous Royal Castle hot sauce back for him on her last trip back.

Jar of Caribbean hot pepper sauce | @hisforhome

It takes a mere 5 minutes to make, but leave it in its jar for at least a week before you use it to allow the flavours to infuse and develop. But beware, it’s VERY hot so you only need the tiniest amount to get a massive kick!

Caribbean hot pepper sauce
Yields 2
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 9 Scotch bonnet peppers
  2. 4 cloves garlic (I used one mini bulb of Italian Malvi Cervati garlic that comes in a woven basket from Lidl)
  3. 60ml / 2 fl oz / ¼ cup distilled malt vinegar
  4. 1tsp mustard powder
  5. 1tsp salt
Instructions
  1. Remove only the stalks from the peppers
  2. Put all the ingredients into a mini food processor and pulse for about 10 seconds
  3. Decant into small, sterilised glass jars
  4. That's it!
Adapted from The multi-cultural cuisine of Trinidad & Tobago and the Caribbean
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Hokkaido milk bread

Thursday, January 8th, 2015

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Hokkaido milk bread | @hisforhome

I discovered Hokkaido milk bread a few months ago and have had it on my ‘to bake’ list ever since.

Hokkaido milk bread ingredients

It looked like it would be very similar to a Warbie’s milk roll… or brioche if you’re more upmarket! :-)

tangzhong mixture

The recipe for this bread is originally from Taiwanese Yu Fen Chen’s (Yvonne Chen) book 65°C Bread Doctor.

Hokkaido milk bread ingredients

Apparently, the secret to the bread’s softness is using a kind of roux or flour & water/milk paste called tangzhong; heating it to 65ºC.

Hokkaido milk bread dough

It’s an easy but not a quick loaf – good things come to those who wait…

Hokkaido milk bread dough quartered

…there’s a 15-minute electric knead, 2 proves of up to an hour each time, a 20-minute ‘rest’, a bit of dough origami before finally baking for 30-40 minutes – phew!

Hokkaido milk bread balls

I put the loaves in the oven, took the dog for his evening walk and on re-entering the house, the aroma was even more amazing than normal bread; maybe it was the added sugar, maybe it was the tangzhong.

Hokkaido milk bread rolled Hokkaido milk bread folding

Hokkaido milk bread flipped Hokkaido milk bread rolling

The recipe quantities below makes 2 small loaves – the tins I used measured 19cm x 9 cm x 6cm tall. I made one plain loaf and one where I added a handful of raisins.

Hokkaido milk bread dough rolled with added raisins

I’ve found variations online where grated cheese or finely chopped bacon were rolled in; I reckon chocolate chips would be a good addition!

Hokkaido milk bread dough in baking tin

This is quite a sweet loaf but the next time I make it I’ll omit the sugar and make hot dog rolls or burger buns. Watch this space for Hokkaido, the sequel! :-)

Hokkaido milk bread
Yields 2
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For the tangzhong
  1. 50g strong bread flour
  2. 250ml milk
For the dough
  1. 50ml double or whipping cream
  2. 55ml milk
  3. 2 eggs
  4. 540g strong bread flour
  5. 85g caster sugar
  6. 8g salt
  7. 10g powered milk
  8. 11g instant dried yeast
  9. 185g tangzhong
  10. 50g butter, softened
To make the tangzhong
  1. Add the 50g flour and 250ml milk to a medium-sized saucepan and mix with a whisk until there are no lumps
  2. Heat over a low-medium heat, stirring constantly. After a couple of minutes (and when it reaches the magic 65ºC) you'll notice the mixture thickening. Lower the heat and continue to stir until the tangzhong begins to come away from the sides & bottom of the saucepan and begins to form low peaks when you lift the whisk
  3. Put the tangzhong into a bowl, cover with cling film and allow to cool while you make the dough
To make the bread
  1. In a mixing bowl (I used my Kenwood mixer as there's a lot of kneading involved!) add the cream, milk and eggs and combine for a few seconds
  2. Add the flour, sugar, powdered milk, yeast and tangzhong and, using the dough hook, mix for 3 minutes on a low setting
  3. Add the softened butter and salt and mix for a further 10-15 minutes, again on a low setting
  4. Remove the dough hook, quickly form the dough into a ball, cover the bowl with clingfilm and allow to prove in a warm place until doubled in size (45-60 minutes)
  5. Grease 2 small bread tins
  6. Put the dough on a floured work surface, divide into quarters, form each piece into a ball, put them on to a floured oven tray, cover loosely with clingfilm and leave to relax in a warm place for 20 minutes
  7. On the floured work surface, one by one, roll each ball into a rectangle using a rolling pin
  8. Fold each rectangle of dough into ⅓s along the long sides, turn over so the overlap is on the underside and re-roll into a rectangle
  9. Roll up each rectangle along the long end and put into a baking tin with the end of the roll facing down to stop unravelling
  10. Cover the pans loosely with clingfilm and leave in a warm place for the 2nd prove for 45-60 minutes
  11. Preheat the oven to 175ºC
  12. Once proved, brush the top of each loaf with egg wash and bake for 35-45 minutes
  13. Allow to cool on a wire rack before eating
Adapted from 65ºC Bread Doctor
Adapted from 65ºC Bread Doctor
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Coconut ladoo

Friday, January 2nd, 2015

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Coconut ladoo in a vintage tin

Justin cooked a curry for visitors between Christmas & New Year. We figured it would be the ideal flavour contrast to all the other seasonal fayre – and judging by the crowds we’ve noticed in our local curry house this week, we weren’t alone!! I usually make some type of cake for dessert, but following a hearty curry that option would likely prove too filling.

Coconut ladoo ingredients

Dainty Indian sweets would be the perfect end to the meal. I chose to make coconut ladoo (or laddu) because we already had all 3 ingredients in our store cupboard. 

Cardamom pods with a wooden mortar and pestle

It’s the flavour of the pungent ground cardamom which gives this sweet its Indian taste.

Coconut ladoo cooked mixture

There are other kinds made with chickpea flour or semolina instead of coconut and fried in ghee. They are also be made with the addition of dried fruit and/or nuts such as pistachios or cashews.

Rolling coconut ladoo balls

They’re make a great little alternative present to the more usual box of chocolates.

Coconut ladoo
Yields 30
A treat often served at celebratory events such as the Hindu festival of Diwali
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Ingredients
  1. 1 tin (397g) condensed milk
  2. 250g dessicated coconut
  3. 5 cardamom pods
Instructions
  1. Remove the cardamom seeds from their papery outer shell and grind finely using a pestle & mortar
  2. In a large saucepan add 220g of the dessicated coconut, condensed milk and powdered cardamom
  3. Heat over a medium flame stirring constantly until just before the mixture begins to colour (about 5 minutes) and most of the liquid has evaporated
  4. Allow the mixture to cool slightly before forming into balls the size of marbles using the palms of your hands
  5. Roll the balls in the reserved 30g of dessicated coconut
H is for Home Harbinger http://hisforhomeblog.com/