14 February 2015

Mochi Ice Cream

After my Sister Bip and I tried the mochi ice creams, she's been wanting to try and make some at home. We did try over the Christmas holidays, but hadn't prepared properly and used rice flour we found in our Mum's cupboard. This was not a good idea, it wasn't the glutinous kind and so the gloopy mixture we concocted went straight to the bin. And Bip was well disappointed and upset. But she wrapped all the ice cream balls in a bag, ready to be wrapped in mochi dough.

However, this time she'd prepared and bought the fancy glutinous rice flour and we found our way back to the recipe we'd chosen. This is a very good web page, it has step-by-step photos and is very easy to follow.

The two things we did was to do our own measurement conversions to be on the safe side and also ignored the instructions for cooking the dough in the microwave - short bursts and keep an eye on it is the way to go.

The mochi dough is a very interesting thing. Lundulph looked up about the word glutinous in this context - it doesn't have gluten like wheat flour, but instead it refers to its stickiness like glue. Here's where the photos step-by-step proved really useful, because if I hadn't seen how much corn starch to use, I would have glued together half the stuff in the kitchen to myself.

What I mostly liked about the mochi was how it felt to the touch - like really soft and feather-light velvet. I was also surprised that even though I'd covered the mochi dough with so much corn starch, it quite happily combined back to a ball and allowed itself to be rolled out a second and a third time. But it's messy work and Bip didn't want to get too involved and wandered off to play with her phone towards the end of the mochi rolling.


There was a lot of cling film involved and I felt bad about it and I wonder if there is an alternative that can be used instead.


Once all the pieces were done, she helped in making the mochi ice creams by handing me the ice cream balls one at a time, while I rolled them up and gave back to her to place in the freezer.

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We couldn't wait to try them and did so a couple of hours later after lunch. This was a bad idea - despite working as fast as we could, the room temperature mochi dough had melted the ice cream balls substantially.

The next day we tried again and this time the mochi ice creams had firmed up nicely. What I didn't like was that the mochi dough felt rather bland - I'll try to add more sugar next time. And I think a sweeter ice cream would be worth using as well. Or perhaps nutella or dulce de leche or gianduja. It would be nice to trim off some of the overlap of the mochi dough as well, will need to think about that.

Lundulph kindly acted photographer as I was up to my elbows in cornstarch and although my camera has had its share of food splatter, I felt this would kill it for sure.

13 February 2015


This year my Mum is turning 70 and so we went to Sweden to celebrate.

Of course my Mum did most of the food, but she put me in charge of breads and as she was going to do a buffet table, we thought the Festive Christmas Bread would make a nice centre piece.

But Mum had invited quite a few friends, so more bread was required and I decided to try my hand at épis, which is French for ear as in the ear of grains like wheat. They are very decorative and quite easy to do and my Mum would be pleased as she likes crunchy crust on bread. Plus I quite fancied the idea of being able to tear, rather than slice the breads.

The tricky bit was the festive bread of course, but I managed to work out a a schedule to slot in the different steps of the two breads and managed to get everything done on the day of the party.

For the épis, I used Mr Bertinet's trusty basic recipe for white bread, double amount. This resulted in 5 good sized baguettes, which is what épis are. But rather than slash them prior to baking, grab a clean pair of scissors and snip the dough along the length of the baguette, but not all the way through. And with each cut, move the cut piece alternatively to the right and left. That's it.


I also now know that my Mum's oven bakes very unevenly, even though it's fan assisted. Hopefully I'll remember that for the next time. I managed to burn one of the épis and also a couple of the petals of the festive bread. Still they all went as Mum had made a selection of lovely dips.

Despite my intentions for the guests to tear pieces of bread, none of them dared to start on the festive bread and I got the honour of pulling away the first piece. At the end of the party, the festive bread looked like it had been attacked by a lawn mower.

1 February 2015

Classic Roast Chicken

The other day, Lundulph commented that he fancied roast chicken and we both racked our brains and couldn't remember when we last had made roast chicken. Most definitely in our early days of dating, but not since then. So he put in a request for roast chicken and I set about with my quick internet searches to find something suitable and I did - "Classic Roast Chicken" - and it seemed to be easy enough to do.


But as always, I end up tinkering - this time because the recipe didn't mention potatoes and I thought something green would be nice as well. So here goes. Now I have a lot of goose fat left over from Christmas. I filtered it as best I could and keep it in the fridge. I suspect I'll have to throw away most of it as it's bound to go off soon enough, but it hadn't yet, so I decided to use that. I'm sure butter will work just as well.

serves 4

1 kg waxy potatoes
4 medium-sized carrots
1 large onion
4 - 5 tbsp goose fat
1.4 kg whole chicken
salt and pepper
1 lemon
several sprigs of thyme
800 g button mushrooms
400 ml chicken stock from cubes
1 tbsp plain flour 1 tbsp soft whey butter


  1. Pre-heat the oven to 190 °C.
  2. Peel and rinse the potatoes, carrots and onion, then cut into bite-sized chunks and place in a large deep-ish roasting tin. The tin should be large enough to fit the chicken and the vegetables without them being too crowded.
  3. Use half of the fat and spread among the vegetables. Stir together to get them as well coated as possible. The goose fat should go runny in a warm kitchen.
  4. Remove any giblets from the chicken and discard or save for something else. Mix together salt and pepper and sprinkle inside the chicken cavity.
  5. Wash the lemon and thyme. Cut the lemon in two. Stuff one lemon half, some of the thyme, then the other half and finally some more thyme into the main cavity.
  6. Make some space in the middle of the roasting tin and place the chicken there on its back.Rub the remaining goose fat all over.
  7. If there's any more thyme remaining, sprinkle over the vegetables and put the odd sprig between the wings/legs and body of the chicken. Season with salt and pepper and bake for 40 minutes.
  8. Peel and clean the mushrooms, and add them to the roasting tin after the 40 minutes are up. Stir to get them coated with some of the fat, then bake everything for a further 50 minutes.
  9. Just before the time is up, make up the chicken stock and place in a frying pan and bring to a simmer. Put the broccoli to steam as well.
  10. Remove from the oven and carefully pour out the juices from the roasting tin into the frying pan, the cover the chicken and vegetables with aluminium foil and let rest for 10 - 15 minutes, while you make the gravy
  11. Keep the gravy simmering in the pan and stir in the flour, followed by the whey butter. Keep simmering until it thickens a little and goes opaque.
  12. Carve the chicken and serve with the roasted vegetables, steamed broccoli and gravy.

Well, a quick search on the blog just now reveals that my original thought of not having had roast chicken for ages is not true. Methinks that we're getting old and forgetful. Lundulph did make roast chicken a a few years back. OK, so it's still "ages" but not as much as pre-dating the blog.

18 January 2015

New Year, New Toy


Well, a couple of weeks ago I started my new job, so things have been a bit hectic and I've neglected my cooking and baking. But no more as I finally went ahead and bought myself a cookie press. My Mum's had one as long as I can remember and she used to make lots of lovely bickies. However these days are past. I think the reason to some extent is that it can be a fiddle until you find the knack for it and I suspect quite a few people just give up.

The cookie press was on a special offer and in addition to the 12 different patterns the press came with, there was the "Spring edition" pack with 6 more patterns on the theme of Spring. So I bought those too.

There were three recipes in the main pack, each claiming to result in a ridiculous amount of cookies - 12 dozen! So I chose the simplest one and halved it.

Makes about 75

170 g unsalted butter at room temperature
125 g granulated sugar
¼ tsp salt
1 egg, preferably large
½ tsp vanilla extract
250 g plain flour


  1. Set the oven to pre-heat at 180 °C fan (200 °C otherwise) and place three baking sheets in the fridge to cool.
  2. In a large bowl, cream together butter, sugar and salt until it goes light and fluffy.
  3. Add the egg and vanilla extract and incorporate well.
  4. Mix in the flour, a little at a time to get a soft dough.
  5. Select a cookie pattern and insert into the press.
  6. Shape a part of the dough into a sausage and insert into the cookie press, then close it and click in the plunger until the dough begins to come out of the cookie pattern.
  7. Now take one baking sheet out of the fridge and press the cookies onto it.
  8. Once the baking sheet is full, place in the oven to bake for about 6 - 8 minutes.
  9. In the mean time, take the next baking sheet and continue to produce more cookies.
  10. Re-fill the cookie press as necessary.
  11. Once the cookies have baked, take out of the oven and carefully transfer to a cooling rack.
  12. If you need to re-use the baking sheets, wash them between each bake, using cold water and put in the fridge for a bit, if time permits.
  13. Store the cookies in an air-tight container.

The cookie press booklet didn't mention chilling the baking sheets, but a quick search on the internet indicated that this is quite key. Also it seems the baking sheets shouldn't be lined with baking paper. It wasn't clear if the sheets should be stick or non-stick, it seems people had had success with both types. My baking sheets are non-stick and worked fine mostly.

The thing to keep in mind is that the first two or three presses will most likely be wonky as the dough might not have fully "settled" inside the cookie press. Discard these and add to the remaining dough.

Also at the very end, my cookies didn't come out as well, so I just stopped and re-filled the press. This meant I ended up with a small piece of dough, about the size of a walnut, which I wrapped in cling film and froze for next time.

Another key thing is not to refrigerate the dough, it needs to be soft or it will be really difficult to press it. I think my Mum did refrigerate on occasion and ended up rolling the dough into cookies when she couldn't press them through.

I called Lundulph into the kitchen to see how the press works. His immediate reaction was that the cookies were too small and that he likes "normal"-sized cookies. I tried to oblige and did two presses/clicks per cookie in my first batch. This resulted in a better size for the cookies, but they didn't keep their shape as well as the smaller ones and they almost flowed together during baking. So for the remaining two sheets, I followed the instructions and ended up with small, but very pretty cookies.


In all this baking took under 2 hours and I regret not doing a full batch of the recipe. However, I have cookie dough left-overs in the freezer, so I'll make another lot as soon as this one has been eaten. And I'll experiment and decorate - various coloured sugar crystals can be sprinkled on before baking or the cookies can be iced after baking. Or their bottoms could be dipped in chocolate and glued together. Lots of possibilities, even colouring the dough itself. I think my gingersnap dough would work very well with the cookie press, as long as I make sure to let it come to room temperature beforehand.

23 December 2014

Christmas (Bird) 2014


After various discussions with Lundulph, we've decided to stop our project to have different birds for Christmas each year. It's not sustainable, so we've settled onto goose. As before, I ordered the smallest possible goose from our butchers and went for the Mary Berry recipe I used a couple of years ago.

I did make a change this year - I baked the mushrooms, rather than fry with butter and also used single cream for them, rather than double cream. Still as tasty, but less fat on the whole.


The new thing was the dessert - chocolate profiteroles decorated to look like Christmas puddings. I spotted this recipe in the queue at the till in the supermarket and as luck would have it, it was on their website as well.

125 g plain flour
25 g cocoa powder
1 ml salt
300 ml water
2 tsp caster sugar
100 g unsalted butter
3 large eggs

300 ml whipping cream
2 tbsp icing sugar
1 tbsp dark rum

50 g green fondant icing
15 g red fondant icing
200 g Belgian white chocolate


  1. Pre-heat the oven to 200 °C fan and line a couple of baking sheets with paper.
  2. Sift together the flour, cocoa and salt. Make sure to mix thoroughly.
  3. Gently heat up the water, caster sugar and butter. Once the butter has melted, bring the liquid to the boil and remove from the heat.
  4. Stir in the dry mixture, then return to the hob. Stir vigorously and "cook" for a few minutes, the dough should come off the sides.
  5. Remove from the hob and set aside for 5 minutes.
  6. Lightly whisk the eggs together, then stir into the dough, a little at a time to get a glossy, pliable dough.
  7. Transfer the dough to a piping bag with a wide round nozzle, about 1.4 cm diameter.
  8. Pipe 24 blobs onto the baking sheets. Wet your hands and form each blob to a ball.
  9. Bake the profiteroles for 25 minutes, then take out of the oven and pierce a hole at the bottom of each, placing upside-down onto the tray.
  10. Return to the oven and bake for a further 10 minutes to allow them to dry out inside. Remove and transfer to cool on a wire rack.
  11. Place the whipping cream, icing sugar and rum into a bowl and whip the mixture to stiff peaks.
  12. Transfer to a piping bag with a narrow round nozzle and once cooled down, fill each profiterole from the hole in the bottom, then place them in the fridge.
  13. Roll out the green fondant icing to about 2 - 3 mm thickness and cut out tiny holly leaves.
  14. Pinch out tiny pieces of the red fondant icing and form to "berries", about the size of pin heads.
  15. Melt the white chocolate in a bain marie or in the microwave, taking care not to burn it.
  16. Transfer the melted chocolate to a piping bag with a small round nozzle, then drizzle a daisy over each profiterole.
  17. Place a couple of icing holly leaves and 3 red icing berries on each. Store the mini Christmas pudding profiteroles in the fridge.

I haven't made profiteroles for a while and certainly not ones with cocoa powder in them. So I wasn't entirely sure what would happen. It felt like they didn't quite puff up as much as regular ones. I'd also not baked ones where I made holes in the bottoms and continued baking to dry them out, though I know Mary Berry recommends this technique. What I got was some dark brown profiteroles, which weren't too puffed up and seemed pretty dry.

I also made the fondant icing decorations a day before as I didn't have the right cutter. I regret not buying one, it would have made life a bit easier.


However, it is not impossible. I rolled out my icing and cut a large circle with one of my cookie cutters. Then I used one edge of another cutter shaped like the digit "3" to get a sort of oval shape. Continuing with the "3" cutter, I cut out the little bits all round the edge to make the oval look like a holly leaf. I should have made 48, but once I reached 30, I gave up as Lundulph came home and wanted dinner.

I assembled the profiteroles while the goose was baking, so the kitchen was pretty hot and I had to make sure to keep the cream as cold as possible. I recommend this on the day before as well.

Because the profiteroles didn't puff up, there wasn't room for much cream either and Lundulph and I had to have some extra cream on the side as the profiteroles were pretty dry and tasteless on the whole. More sugar is definitely needed, both in the dough and the cream, I'd say. So although they were quite pretty, they didn't taste very nice. Maybe I should try making regular profiteroles and dip them in chocolate, rather than use cocoa. Still, it was a nifty idea and Lundulph was happy, as he's quite keen on profiteroles.

The goose on the other hand did. I didn't prick the skin when I first put it in the oven, so after about 30 minutes when it was time to turn it round onto its back, it had puffed up and looked like it'd explode. So as I turned it over, I punched holes in the skin all over and the fat oozed out at speed. What we ended up with eventually was a goose where the meat came off the bone and there was no need for carving at all. The texture was very good.

I also splashed out on tender stem broccoli, which was really tasty too, I must remember that for next time.

And so we had a rather successful Christmas dinner, the two of us, and this year's main thing was that we finally got to eat it in our dining room on our brand new dining table. After all these years, we are now at the point where we can use all the rooms of the house, having always had one room being in a state of renovation and crammed with building materials. But no more. Well, not much anyway.

Merry Christmas Everyone!

15 December 2014

Vit Glögg

Last Sunday, Lundulph and I ended up doing a lot of things and completely forgot to have mulled wine and something freshly baked with the second Advent candle. So to compensate a bit, I decided to try something new this time (and a recommendation from my Mum).


"Vit glögg" translates to white mulled wine. I've only come across it in Sweden and I don't believe I've ever had it before. This particular recipe includes almond liqueur and since we've had a large bottle of Amaretto for ages, this would be a great opportunity to use up some of it.

1 bottle of sweet white wine (750 ml)
200 ml almond liqueur
1 dl granulated sugar
4 sticks of cinnamon, about 5 cm long each
1 tsp of cardamom seeds
5 cloves
3 cm long piece of fresh ginger


  1. Place the wine, liqueur, sugar, cinnamon, cardamom and cloves into a saucepan.
  2. Peel and slice the ginger thinly, about 2-3 mm, and add to the saucepan.
  3. Heat up gently to just under simmering for 15 minutes to let the spices infuse the liquid and allow the sugar to dissolve.
  4. Strain and serve.

The original recipe is here (in Swedish). I managed to forget the cloves completely, but it worked fine anyway. The original recipe states 2 dl granulated sugar and this is way too much.

A note about the wine. The recipe stated sweet wine, but the wines in the supermarket were marked as "dry" mostly. There were a couple of "very dry" and a couple of "medium dry". Luckily I spotted one that was marked "medium" and that's the one I went for. It was made from moscato grapes, which I guess would make it sweet enough for the mulling. I suspect if I'd found an even sweeter wine, with all the sugar I added it would have been impossible to drink.

With this, Lundulph and I had some lovely chocolate panettone, which we bought from our local farm shop. It's nice that this has become so popular and is easy to get hold of. The first time I had panettone was in 2002. It was a present I bought for Lundulph in our early days of dating. We both liked it a lot and wanted more, but I had severe trouble getting hold of it in the UK then.

But this white mulled wine was quite a hit, so it might be added to our Christmas traditions. We didn't put any raisins or blanched almonds in the cups, I don't think it's needed.

1 December 2014

Saffron Biscuits

The second thing I made for the first Advent Sunday is again from a very old recipe in my collection and looked quite nice in the photo.


Makes around 55
2 dl granulated sugar
1 pinch saffron
150 g unsalted butter at room temperature
1 large egg
2 tsp orange zest
2 tsp baking powder
4½ dl plain flour
whole almonds for decoration


  1. Pre-heat the oven to 200 °C or 180 °C fan and line two baking trays with baking paper.
  2. Place 1 tbsp of sugar and the saffron in a pestle and mortar and grind together.
  3. Mix the remaining sugar and the butter to a creamy consistency.
  4. Whisk in the egg, saffron and zest.
  5. In a separate bowl, mix together the baking powder and flour, then add to the cake mixture. The dough will be too dense for a whisk, so use your hands to incorporate everything.
  6. Divide the dough into four pieces and form each into a sausage. Place two pieces on a baking tray, then flatten a little and decorate with almonds.
  7. Bake the trays for 15 minutes, then remove from the oven and slice at an angle with a sharp knife.
  8. Move to a wire rack and let cool completely.

These biscuits did not turn out like in the photo and I know the recipe was wrong as it listed finely chopped almonds at the top of the ingredients list, but then never mentioned when they were to be used. I'd hoped to use some of my ground almonds, but I didn't dare add them at a random place in the baking process and instead just stuck whole almonds on top. In the photo they looked like a saffron/orange version of my fudge biscuits, but that's not what the result was. Still, they were tasty, but I'll try to adjust the fudge biscuit recipe next time. I also need to actually measure the orange zest next time, I sort of guessed at 2 tsp and I think I added more than that.

The biscuits were nicer when still a bit warm actually and I'll try to warm them up in the microwave when I have some next. I suspect they'd be good for dunking in your tea/coffee, if that's what you like, they seem to be pretty solid.

Update 15th December 2014:
I had a good read-through of the recipe leaflet. Indeed there are issues - the almonds as mentioned above for sure. But also I noticed that the photos and the recipes order were "quirky". I was looking at the wrong photo, so no wonder my biscuits didn't look anything like the ones on it. In fact, once I found the actual photo, I established that mine looked prettier, which was very pleasing. What Lundulph and I also discovered is that once you start nibbling on them, it's really difficult to stop...

Gingerbread Muffins


This year, I've decided to experiment a little with the traditional Christmas flavours and so decided to try my hand at gingerbread muffins. I didn't bother researching recipes, instead I opted for one in my collection. It's not a gingerbread sponge per se, but rather a "spicy sponge cake", which had the same spices I normally use for gingersnaps with the exception of ginger.

It's also a recipe of a basic batter with variations, something I always find appealing. I've made the nut sponge cake version on many occasions, it's very good for cakes, however, this time I made one bad ingredient swap. Please read on.

Basic cake batter for a 1½ l cake tin or 12 muffins
50 g unsalted butter
2 large eggs
2 dl granulated sugar
3 dl plain flour
2 tsp baking powder
1 dl single cream

spicy variant
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground cardamom
¼ tsp ground ginger

ready to roll fondant icing for decoration


  1. Pre-heat the oven to 200 °C for a cake and 175 °C for muffins and line the appropriate tin.
  2. Melt the butter gently and set aside to cool.
  3. In a bowl, whisk together the eggs and sugar light and fluffy.
  4. Sift together the flour and baking powder, then carefully add to the batter, alternating with the single cream.
  5. Finally fold in the melted butter and the spices.
  6. Pour into the tin and bake for about 35 minutes if making a cake or 15 -20 minutes for muffins.
  7. Test for readiness with a toothpick or skewer and when it comes out clean, remove from the oven and onto a wire rack to cool.
  8. Roll out some fondant icing, cut out shapes and decorate the cake/muffins.

I was not able to resist a new set of cookie cutters in the shape of snow flakes this year and I use them to cut the icing.

The ingredient swap I made was to use semi-skimmed milk instead of single cream. I believe this is the reason why the muffins ended up so very dry, however, I'll try to remember this for when making cakes which will be moistened with syrup. But in this case this was not a good idea. Perhaps I could have compensated by increasing the amount of butter, but I didn't. I also think I need to make adjustments to the amounts of spices - the ginger was a bit too strong for me, however I think the other spices need to be increased a little, rather than reducing the ginger.

I am quite pleased that the amount was right for 12 muffins, which Lundulph and I have been putting away at a decent rate over the week-end, since it's the first Advent. Lundulph has been really good and hasn't had any alcohol during the whole of November, so we had non-alcoholic spicy fruit punch instead of mulled wine, as we lit the first candle.

For another variant of this cake, swap 1 dl of flour for 75 g of ground nuts and bake for 40 minutes if making a cake.