28 April 2019

Rhubarb Compote

The second thing I made with the first rhubarb harvest this year is a rhubarb compote from Delia Smith. The simplicity of the recipe is what drew me to it. Lundulph had asked for a spicy chutney, but I didn't have all the ingredients, so that'll have to wait until I've been grocery shopping.

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Ingredients

700 g rhubarb stalks, trimmed and washed
75 g caster sugar

Method

  1. Pre-heat the oven to 180 °C (160 ° fan).
  2. Cut the rhubarbs into 2 cm chunks and arrange on a shallow baking tray.
  3. Sprinkle the sugar evenly over them and bake for 30 minutes until they are soft.
  4. Remove from the oven and let cool down somewhat, then carefully transfer to a glass jar and let cool down completely and store in the fridge.

This turns out very nice, sweet and sour at the same time. Possibly I baked the rhubarbs a bit too long, because they wouldn't keep their shape in the transfer to the jar. I think combined with custard, mascarpone or pannacotta would be really tasty and sprinkled with some crushed up ginger nut biscuits for a bit of crunch.

I made two batches because I had rhubarbs to spare and the 1 litre jar I transferred the compote to was only half-full after the first batch. As it happened, I couldn't quite fit everything into the jar, so had a few of the chunks with some raspberry liqueur jelly for dessert. Yummy!

I think a little maple syrup would also be quite nice to drizzle over the rhubarb before serving.

Rhubarb Cordial

About 3 weeks ago, I managed to sprain my ankle and have been almost entirely housebound since. Very annoying as I had the days before Easter off in order to do some serious gardening. One thing I did do yesterday was to very carefully make my way up the garden to the rhubarb patch to harvest them, as they have gone rather large once more and I think in fact we have a record on the thickness of the stems this year. I pulled out the thickest ones, and left the really thin ones to hopefully grow fatter in the coming weeks.

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But what to do with them? There are still bags of last year's harvest in the freezer. Then I remembered that my good friend Dr Cutie makes rhubarb cordial, which is extremely popular in her family. So a quick search on the internet gave a few relatively easy recipes and I opted for the one that had the highest reader rating. The original is here (in Swedish). Otherwise they all followed the same principle, the difference was in the quantities of each ingredient.

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Ingredients

1 kg rhubarb stalks, trimmed and washed
3 dl water
4 dl granulated sugar per litre of juice

Method

  1. Slice the rhubarbs into ½ cm wide chunks.
  2. Place in a large saucepan and add the water.
  3. Put the lid on, bring to the boil, then turn down and let simmer until the rhubarb pieces disintegrate. Stir occasionally to make sure everything cooks evenly.
  4. Place two layers of cheese cloth over a colander, then place the colander over a large bowl, so that it is well away from the bottom.
  5. Carefully transfer the cooked rhubarb into the cheese cloth and leave to filter through for an hour or so. At the end, twist the cheese cloth around the rhubarb to squeeze out as much of the liquid as possible.
  6. Pre-heat the oven to its highest setting (mine goes to 200 °C on fan). Measure up the amount of juice and calculate how much sugar you will need. Prepare clean glass bottles for the juice, then place in the oven to heat up and sterilise for 20 minutes at least.
  7. Place the juice in a saucepan and bring to the boil, then stir in the sugar and bring to the boil again and simmer until the sugar has dissolved, this shouldn't take too long. Switch off the heat and skim off the foam on the surface.
  8. Transfer the cordial to a jug and carefully pour into the hot bottles. Leave to cool, then close and keep in the fridge.
  9. The cordial can be frozen as well.

From the comments under the recipe, dilute 1/6 or 1/7. I had 1.1 kg of rhubarb this time, so I increased the amount of water for boiling to correspond. After draining the stalks, I ended up with 9 dl of juice, so the amount of sugar I used was 3.6 dl, again in proportion to the given amounts. This filled up 2 half-litre bottles.

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I also didn't have the heart to throw away the remaining stalks, but scraped off as much as I could from the cheese cloths and put in a plastic bag in the freezer, this came to 360 g and will be used as cake filling.

18 April 2019

Osterpinze - Austrian Easter Bread

I have a lovely colleague, who is originally from Austria and last year she told me about the traditional Easter bread they have. She compared it to a brioche, but less sweet. Looking at photos it is clearly related to the Bulgarian kozunak, however, it seems it's eaten as a breakfast bread with savoury things like ham and hard-boiled eggs.

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So this year, I asked her about recipes she'd used and she sent me one she said was rather good. But then she also mentioned a version with white wine, and I was way too intrigued and asked for that recipe as well. It is here in German. I've lately started to refresh my German language skills in a more targeted way and this recipe adds the extra dimension of having several new words, so will be a learning experience as well.

Ingredients

Makes 6

250 ml white wine
2 tsp anise seeds
1 dl dark rum
1 dl raisins
1 kg strong white flour
250 g milk
140 g granulated sugar
2 x 7 g sachets quick yeast
2 large eggs
5 large egg yolks
6 g salt
zest from a large lemon
250 g soft unsalted butter
6 tsp nib sugar
1 egg for egg wash

Method

  1. Heat up the white wine and stir in the anise seeds, then set aside for 3 h, then sieve to remove the seeds.
  2. Heat up the rum and add the raisins, then set aside for 2 h.
  3. Sift the flour.
  4. In a large glass bowl make the poolish/pre-ferment. Warm up the milk with 30 g of the sugar to about 30 °C and stir in the yeast until it's fully dissolved.
  5. Add 80 g of the flour and stir to get a batter. Cover and let stand for 20 minutes in a warm place to activate the yeast. It should increase in size significantly. This i
  6. In the bowl of the dough mixing machine, whisk together the 2 large eggs, the egg yolks, salt, lemon zest and remaining sugar for about 5 minutes until it goes really pale and fluffy.
  7. Add the remaining flour, the poolish, white wine, raisins along with the rum they were soaked in and mix to a soft dough.
  8. Finally add the butter in chunks and get it well incorporated into the dough.
  9. Remove the mixing attachments from the dough, cover the bowl and leave to rise for an hour.
  10. Break the egg for the egg wash and whisk it to mix the yolk and white. Leave to stand and keep stirring every now and then.
  11. Turn out the dough, fold and turn it a few times, then let rise for a further hour.
  12. Line three baking sheets with baking paper and have the nib sugar ready in a small bowl along with the egg wash.
  13. Weigh the dough, then divide into 6 equal parts.
  14. Shape each into a round tight ball. Place two on each baking sheet on a diagonal, so that they don't stick together as they proof, and brush well with the egg wash and leave to proof for about 30 minutes.
  15. Pre-heat the oven to 170 °C.
  16. Just before baking each sheet, brush a second time with the egg wash, then sprinkle with nib sugar and using scissors, make three cuts centred in the middle.
  17. Bake each sheet for 30 minutes until the breads go golden brown.
  18. Remove from the oven and transfer to a wire rack to cool down completely.

I made these the day before Lundulph's family arrived for Easter. I served them to our guests as a mid-morning snack and they were wonderfully fluffy and disappeared alarmingly quickly. It was lighter than the kozunak and stayed soft surprisingly long - it was fine for breakfast 2 days after baking and only on day 3 did we need to whizz it in the microwave to restore the fluffiness and softness. I had intended to save one and give to my colleague as thanks for sharing this recipe, but to be honest, these breads were just way too tasty to want to share.

A note on the white wine - the recipe didn't really specify what to use, so I thought a dessert wine would be best and I bought a fancy muscat wine, Domaine Tailhades Muscat St Jean de Minervois. It was pricey and came in a half bottle and I had to hide it from Lundulph, who fancied using it as a dessert wine. I have some left over, so I'll make a single batch of the Osterpinze once we get through all the chocolate we acquired.

A note on the anise seed - I wasn't able to get hold of these, but I had star anise in my spice collection, so I used that instead, but it was barely noticeable, I didn't use enough of it. I quite like the anise flavour, so I would have preferred to have more of it. The original recipe stated that 2 tsp of anise seed would be around 2 g, so I measured the star anise to 2 g. Perhaps this was the issue, I should just have put in a few more of the beautiful stars.

I don't know if it was down to the wine or something else, I was very surprised that these breads stayed soft for so long. Hopefully it wasn't just pot luck.

17 April 2019

Student Potato Salad

Three years ago, I revived a long-forgotten recipe from my student days, when a quick potato salad was called for and it turned out to be a hit and when I now searched through my recipes, it seems I forgot to write it up at the time. I don't have any photos, potato salad tends not to look too pretty.

Ingredients

300 ml full fat crème fraîche
4 - 5 tbsp full fat mayonnaise
1 small Granny Smith apple
⅓ dl brined caper buds
2 tbsp flat leaf parsley
1 tsp salt
1 tsp ground pepper
1 kg waxy potatoes

Method

  1. Wash and cut the parsley finely.
  2. Peel and dice the apple.
  3. Drain the capers well, then chop finely.
  4. Mix together the crème fraîche, mayonnaise, apple, capers, parsley, salt and pepper in a large bowl. Cover and chill in the fridge.
  5. Peel and dice the potatoes, then boil until soft.
  6. When the potatoes are ready, transfer to a colander and rinse under cold water for a minute, then shake off excess water as much as possible.
  7. Take the bowl out of the fridge and slowly stir in the warm potatoes into the mixture. It should go a bit soft, but shouldn't melt.
  8. It's nice when it's still a bit warm, so if it's made well in advance, it should be brought to room temperature and carefully warmed up in the microwave oven.

It's very important that the apple is of Granny Smith type - it should add some sourness as well as a little hint of sweetness. It must also be small or there'll be too much crunch in the salad. I made the mistake of doubling the recipe and putting in 3 small apples and Lundulph thought that it was partially frozen.

Also important the warming up - straight from the fridge, it will be grainy and the flavours will be dulled and it'll taste like some sort of wallpaper glue (I'm guessing).

I also think fresh tarragon or dill would work instead of parsley as well.

25 March 2019

Crepes for Waffle Day

Once again it is time for pancakes on Waffle Day. Last year I did some research and found this recipe, which seemed rather good. I even started a post about it. But last year was very unproductive, I've started crocheting and knitting again, after many years' break and as with the early years of the food blog, it has become a bit of an obsession, especially when there are so many beautiful yarns to buy.

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I've decided to try and do more cooking again and I thought I'd go back to last year's recipe. But I couldn't find it, because the post never got finished. So another search and I found another recipe, which also seemed rather good. Plus I wanted to try out my new crepe making tool, which I got for Christmas.

I originally thought that I should halve it, since it's just the two of us. The recipe didn't mention the number of pancakes it would give and last year, I froze the remaining pancakes for future desserts, which worked very well. So here is the full recipe in metric:

Ingredients
Makes 14, at diameter of 20 cm

3 dl semi-skimmed milk
3 large eggs
30 ml oil
3 tbsp granulated sugar
½ tsp salt
115 g plain flour

oil for frying

Method

  1. Place all ingredients in a large bowl and quickly whizz with a hand blender to get a very thin batter, almost like water.
  2. Leave to stand for at least 20 minutes, preferably longer, like overnight.
  3. Heat up a flat frying pan of about 20 cm inner diameter to medium-high heat and brush with a little oil.
  4. When it has heated up fully, stir through the batter and pour ½ dl into the pan, then swirl around to get the batter to spread across the whole pan. If you have a crepe making tool, this is when it should be used to spread the batter quickly and evenly.
  5. It shouldn't take too long for the crepe surface to go dry and then using a spatula, loosen carefully around the edges.
  6. By now the edges will have started to go brown a bit, so carefully lift the edge, slide the spatula under and turn the crepe over.
  7. Let fry on the second side for 10 - 15 seconds, then remove onto a large plate. If the pan looks dry, brush with a little oil again, stir through the batter and repeat the procedure with the next crepe.

As it turned out, in my "greed", I'd picked a crepe making tool that was a bit too large for my frying pan, so I couldn't use it and had to swirl to spread the batter. Still the crepes turned out reasonably thin and delicate, no toughness anywhere and I only tore a couple as I rushed to insert the spatula under them for the turning.

Sadly I can't remember my thoughts last year when I made the first recipe now, but this second one was good and easy. I will try to make them with butter next time, I think that will add a richer flavour. I'll see if I can find a smaller crepe making tool, so I can get the crepes really nice and thin.

I have no comment from Lundulph, but he happily put away 5 of the crepes, two savoury ones, with lovely Hungarian salami and baked beans, and for dessert, two with marshmallow fluff, milk chocolate crumbs and desiccated coconut and one with fig jam. I had two, though I probably should have stopped after the first one, it was surprisingly filling. The remaining seven crepes are now folded and frozen.

What I can say is that the batter turned out so thin, I was worried it wouldn't work at all, but it did!

16 February 2019

Coffee Masala Cake once again

It's time for Brother-in-Law Roger's birthday once more and I was asked to make a cake.

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I had originally planed to bake one for my younger niece Falbala, but she put in a killer shift at her work place on her birthday and spent most of the next day sleeping, so I didn't. I'd planned a really elaborate cake for her, and I'll have to make it at some point. But as I had to make a cake for Roger, I decided to try and stick to the same theme as Falbala's cake, just simplify it, since I had to make it during the working week.

Thus came about the idea of making a cake sponge which was coffee flavoured and almost black to be covered with lovely white chocolate, a bit like a latte in cake form basically. And I had a coffee cake recipe which needed to be sorted out. Noting that I found the recipe and made it back in 2008, I've come a long way since and learned loads about baking and there is absolutely no surprise at all on why this failed at the time. But it also meant I couldn't use the full recipe for Roger's cake.

Instead I did what I usually do and google and go for the pretty picture or a baker that I can trust. This time it was Mary Berry's easy chocolate cake. With modifications to incorporate the coffee masala elements.

Ingredients

some butter and flour for preparing the cake tin
1 tsp ground cloves
1 tsp ground mace or nutmeg
½ tsp ground ginger
2 tbsp instant coffee
110 g plain flour
3 tsp baking powder
115 g unsalted butter at room temperature
115 g dark muscovado sugar
1 dl golden syrup
2 large eggs
25 g cocoa powder

Method

  1. Place the spices and the instant coffee in a mortar and pestle and grind down as finely as possible.
  2. Butter and dust a 20 cm cake tin with flour. Pre-heat the oven to 160 °C fan.
  3. Sift together the flour and baking powder.
  4. Put all ingredients together and beat with an electric whisk for a couple of minutes until well combined and homogeneous.
  5. Transfer the batter into the cake tin and level out with a spatula or a spoon. Make a shallow well in the middle to prevent it from bulging into a volcano.
  6. Bake for an hour until a skewer stuck in the middle of it comes out dry.
  7. Remove from the oven and let stand for 5 minutes before turning out onto a drying rack and allow to cool down completely.
  8. Slice in two just before decorating, so it doesn't dry out.

Filling

221 g white chocolate
98 g double cream at 47.5% fat

Method

  1. Chop the white chocolate finely and carefully melt in the microwave in 10 second intervals and stirring between each.
  2. Scald the cream, then pour into the chocolate mixture and stir well, then leave to set for about an hour or for 30 minutes in the fridge to speed things up.
  3. Use some of this ganache to spread a 1 cm thick layer between the two parts of the cake sponge.
  4. Use the remaining ganache as a crumb layer to cover the whole cake and stop any crumbs coming through to the glazing.
  5. Place the cake onto a roasting rack, which is on top of a baking tray.

Glaze

200 g white chocolate
1 tsp of Mycryo freeze-dried cocoa butter
100 g double cream at 47.5% fat
white chocolate buttons

Method

  1. Chop the chocolate finely, place in a plastic bowl and melt in the microwave in 10 second intervals and stir between each burst.
  2. Check the chocolate temperature, it should be between 40 and 45 °C.
  3. Keep stirring carefully and measure the temperature until it has reached 33 - 34 °C. Stir in the Mycryo to temper the chocolate.
  4. Scald the cream, then let it cool down to 33 - 34 ° as well, before stirring into the tempered chocolate.
  5. As soon as the tempered ganache has come together, pour it over the cake and make sure it runs smoothly over the sides and covers the whole cake.
  6. Leave on the rack to set completely, then carefully prize off the rack and transfer to the display plate.
  7. If the edge still isn't smooth, cover with a row of small white chocolate buttons.

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The cake sponge tasted quite strongly of coffee, not sweet at all, but combined with the white chocolate, this balanced quite well and the whole cake disappeared quite quickly, Roger grabbed the last piece for his drive home.

20 January 2019

Warm Salad With Brussels Sprouts and Curly Kale

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For decades now, my Mum has been subscribing to a ladies' weekly magazine. And for as long as she has been doing that, I've loved to do the crossword section. But since I met Lundulph and got interested in cooking again, I've also become quite partial to the food section too and as it happens, both of these are in the middle of the magazine, so that they can be torn out and saved. My Mum save these for me and whenever we visit Sweden, we bring back batches of these.

This year, I asked my Dad to scan some of the recipes, rather than dragging home a bundle of paper and I think this is the way forward, because I'm a lot more likely to try some of these out, like this warm salad with Brussels sprouts. It really jumped out at me because Lundulph always complains about Brussels sprouts. He does eat them once per year for Christmas dinner. He says it's like taking a regular sized cabbage and shrinking it to the size of a walnut, so the flavour is too intense for him. I disagree, regular cabbage tastes quite differently to Brussels sprouts and to date, I've not come across any member of the cabbage family that I don't like.

I made this salad to go with green masala chicken and steamed potatoes.

Ingredients
Serves 4

250 g Brussels sprouts, trimmed and washed
250 g curly kale, thick stalk removed and washed
1 dl walnuts
2 - 3 tbsp butter
1 large clove of garlic
2 tbsp honey
salt ½ dl dried cranberries

Method

  1. Quarter the Brussels sprouts and shred the curly kale coarsely. Peel the garlic and roughly chop the walnuts.
  2. Heat up the butter in a deep pan, then press in the garlic and sauté the Brussels sprouts for 5 - 6 minutes until the go soft.
  3. Add the curly kale, salt and honey and stir through. Fry for a few more minutes to soften the curly kale a little.
  4. Add the walnuts and cranberries, stir in to mix and remove from the heat. Serve immediately, before the kale goes soggy.

When I read the recipe, it seemed really good. When I was making it, I started having doubts, but it turned out rather nice. I had set honey and I ended up cooking everything longer than I should have and the kale went a bit soggy and limp. I think the runny honey can't be replaced here, as it needs to spread evenly across the salad and the set honey just stayed in a big lump. But there is a trick - heat up the set honey in the microwave to make it more fluid.

Lundulph thought it had too much butter in it, so I might do 50-50 butter and oil next time, though I thought it was nice. Possibly I might reduce the amount of honey a bit, as the cranberries turned out to be sweetened as well and it was perhaps a bit on the sweet side overall. Lundulph wasn't too keen on the walnuts either. I didn't mind, but I might swap for pine kernels, they tend to be a bit more savoury in flavour.

So overall, I was quite pleased with this salad.