Category: Baking

Baking · Do-ahead

Almond croissants made from day old croissants

BelindaLeave a comment

Recipe by David Lebowitz
These now-classic French pastries are made in bakeries using day-old croissants. At home, you can use whatever croissants you can get your hands on. They don’t need to be extra fancy, but you do want to use ones made with pure butter, which have the best flavor.
The liquor is a nice addition to the syrup, but if you’re avoiding alcohol, a small amount of orange flower water is a good substitution, or you can infuse a vanilla bean in the syrup or add some extract.
Syrup
1/2 cup (125ml) water
1/4 cup (50g) granulated sugar
2 tbsp dark rum, amaretto, or kirsch (optional, but recommended)
Frangipane
1/2 cup (50g) almond flour (powdered almonds)
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
3 1/2 tbsp (50g) unsalted butter, at room temperature
A few drops pure almond extract
Pinch of salt
4x day-old croissants
1/2 cup (40g) sliced almonds
Powdered sugar
Make the syrup by heating the water and sugar in a medium saucepan until the mixture comes to a boil, stirring occasionally. When the sugar is dissolved, remove from heat, let cool to room temperature, then add the liquor.
Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper or a silicone baking mat.
Make the frangipane by beating the almond flour, sugar, egg, butter, almond extract, and salt in the bowl of a stand mixer fitted with the paddle attachment (or by hand) at medium-to-high speed until the frangipane is light and fluffy, about 3 minutes.
Slice each croissant in half horizontally, stopping just before you reach the other side, leaving it with a hinge to open and close it. Place them on the prepared baking sheet. Liberally brush the insides, both top and bottom, with the syrup. You want to make sure both sides are completely saturated with the syrup. Don’t be shy—even if you think it’s too much, really saturate the croissants. French bakers dunk the entire croissant in a big vat of sugar syrup.
Smear the inside of each croissant with 2 tablespoons of the frangipane. Press down firmly on each croissant so the top is relatively flat. Spread the remaining frangipane over the tops of each croissant.
Sprinkle each croissant with 2 tablespoons of sliced almonds and bake the croissants until golden brown, about 15 minutes, but check them a few minutes before the recommended baking time. Let them cool a few minutes, then sprinkle them with powdered sugar. Serve warm or at room temperature.

Appetizer Vegetarian · Baking

Fig and Brie Filo Crinkle Pie

BelindaLeave a comment

375g Filo Pastry
150g unsalted butter, melted
2 eggs
1 cup thickened cream
Salt & pepper
500g double brie cheese, cut into slices
6 figs, thinly sliced
3 sprigs fresh thyme

We used a 24cm by 34cm rectangular baking pan for this recipe. You can use any shape dish, simply position the folded filo Pastry in the shape of your pan.

Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge, still in its plastic bag and allow it to come up to room temperature.
Preheat your oven to (350F (180 C), fan forced. Brush a 24cm by 34cm rectangular baking pan with butter.
Combine the eggs, cream, salt and pepper in a mixing jug and whisk until well combined. Set aside.
Lay two sheets of Filo pastry onto your workspace, one on top of the other, with the short sides of the Filo Pastry facing you. Using your fingers, fold the pastry in a concertina design. Transfer the folded Filo Pastry to your baking tray. Repeat with remaining Filo Pastry, until your tray is full.
Drizzle the melted butter over the tray using a Pastry brush. Slot the sliced brie and figs into the Pastry layers. Pour the cream and egg mixture over the Pastry. Sprinkle with thyme.
Bake in the oven for 35 minutes, or until golden. Remove from the oven and serve immediately.

Baking

Oliver’s parsnip and maple syrup cake

Belinda

This is the most moist and delicious cake that my son Oliver regularly makes. All those who try it prefer it to carrot cake.

175g butter, plus extra for greasing
250g demerara sugar
100ml maple syrup
3 large eggs + 1 large egg yolk
250g self-raising flour
2 tsp baking powder (make sure it hasn’t expired)
2 tsp mixed spice (this is an English mix, so if you can’t find it see recipe below)
250g parsnips, peeled and grated
1 medium eating apple, peeled, cored and grated
50g pecans, roughly chopped
zest and juice 1 small orange
For the filling and topping
500g tub mascarpone
7-8 tbsp maple syrup
75 – 100 grams toasted chopped pecans for the topping

STEP 1
Heat oven to 350F/180C/160C fan/gas 4.
Grease 2 x 8″/20cm loose bottom cake pans and line the bases with baking parchment.
Melt butter, sugar and maple syrup in a pan over gentle heat, then cool slightly. Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice. Divide between the pans, then bake for 30- 40 mins until the tops start to spring back a little when pressed lightly. Sometimes it takes a little longer, like 45 mins.This cake doesn’t rise like a sponge, so don’t panic.

STEP 2
Cool the cakes slightly in the tins before turning out onto wire racks to cool completely.
Just before serving, mix together the mascarpone and maple syrup. Spread over one cake and sandwich with the other. Spread the rest on the top and sprinkle the toasted chopped pecans over the icing.

Mixed Spice

1 Tbsp ground allspice
1 Tbsp ground cinnamon
1 Tbsp ground nutmeg
2 tsp ground mace
1 tsp ground cloves
1 tsp ground coriander
1 tsp ground Ginger

Blend all spices together, and store in a sealed jar away from light.

Baking · Breakfast · Dessert · Do-ahead · Holiday Food

Gold rush coffee cake

Belinda

Recipe from Ruth McKeaney’s lovely book, “Hungry for Home”

In Ruth’s words
“I make this coffee cake for every holiday and shower. It is adapted from Panera’s Cinnamon Crumb Coffee Cake recipe by Maris Callahan and is so good that my kids have asked for it in lieu of a birthday cake! So… what makes it such a standout?First off, it’s gorgeous. The streusel runs right through the middle. When you take a bite, you’ll think you’ve struck a vein of sweet, buttery, golden goodness. Secondly, it might be the most moist coffee cake I’ve ever had. This cake is not difficult on the baking scale and uses everyday ingredients you probably already have on hand. What’s more, it lasts on the counter for a few days (well… not in my house) and serves as a beautiful gift if you want to make something special for someone you love. Serve with strong coffee. And if you’re feeling extra decadent, dollop with thick homemade whipped cream.”

MIX YOUR STREUSEL

1⁄2 cup granulated sugar
2/3 cup lt. brown sugar, lightly packed 2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks unsalted butter, melted
2 2/3 cups all-purpose flour
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

PREPARE YOUR BATTER

12 (1 1⁄2 sticks) tablespoons unsalted butter, room temperature
1 1⁄2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/3 cups sour cream
2 1⁄2 cups all-purpose flour
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1 teaspoon kosher salt

Preheat the oven to 350°F. Butter and flour a 9-inch round bundt pan.

Cream the butter and sugar in the bowl of an electric mixer on high-speed for 4 to 5 minutes, until light.
Reduce the speed to low and add the eggs, one at a time. Then slowly add the vanilla and sour cream.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Slowly add the flour mixture to the batter until just combined.
Mix with a spatula to be sure the batter is completely mixed.
Spoon half of the batter into the prepared bundt pan and spread it out with a knife.
With your fingers, crumble half of the topping evenly over the batter.
Pour in the remainder of the batter and crumble the remaining half of the streusel topping on top. Bake for 40 to 50 minutes until a cake tester comes out clean.
Cool completely before serving.

Baking · Holiday Food

Treacle spiced traybake

Belinda

This is such a wonderful Mary Berry classic recipe, especially good at Christmas as it fills the house with the smell of Christmas spices.
Don’t be too worried if the traybake dips in the centre – it means you were a little generous with the treacle.

MAKES 15–20 SLICES

225g (8 oz) butter, softened
175g (6 oz) caster sugar
225g (8 oz) black treacle
300g (11 oz) self-raising flour
2 teaspoons baking powder
1 teaspoon ground mixed spice
1 teaspoon ground allspice
4 eggs
4 tablespoons milk
3 bulbs stem ginger from a jar, finely chopped

ICING
75g (3 oz) icing sugar, sifted
about 2 tbsp stem ginger syrup from the jar
2 bulbs stem ginger, finely chopped

Preheat the oven to 350F/180ºC. Line a small roasting tin about 30 × 23cm (12 × 9 in) with foil and grease well.

Measure all the ingredients for the cake into a large bowl and beat well for about 2 minutes until well blended. Pour into the prepared tin.

Bake in the preheated oven for about 40 minutes. Remove from the oven and allow to cool a little. Lift cake in foil case out of the tin to cool completely.

To make the icing, mix together the icing sugar and syrup. Pour over the cake while still warm, and sprinkle with the chopped stem ginger. If preferred, dust with sifted icing sugar.

PREPARING AHEAD – Make up to 2 days ahead, and ice on the day. If you want to freeze, leave whole, un-iced, wrap in foil and freeze for up to 2 months. Thaw for about 6 hours at room temperature, then ice and cut into 15–20 squares.

Accompaniments · Baking · Do-ahead · Holiday Food

The best cornbread casserole out there

Belinda

I found this recipe while watching a YouTube video of Hillside Farm in Pennsylvania, home of Ruth McKeaney. Oh my, what an idyllic home and garden. Her recipes and laid back approach to entertaining are wonderful.
This recipe produces the lightest, most delicious and moist cornbread I have ever had. Also, I prepped this the day before and put it in the fridge overnight before baking it.

“I like it a little sweet and very moist. You’ll never have to eat dry, crumbly cornbread again after making this recipe. For added deliciousness, I melt half a stick of butter and drizzle it over the freshly baked bread. Serve with ribs, chili, or pulled pork. For my family and friends, a BBQ is not the same without it.”

4 cups Bisquick
1 cup cornmeal
1 cup sugar
2 tbsp baking powder
2 cups whole milk
4 large eggs
2 sticks melted butter, plus another 3/4 stick melted butter for drizzling over top.

Preheat oven to 350°F.
Thoroughly mix the Bisquick, cornmeal, sugar, and baking powder together.
Add in the milk, eggs, and butter and stir to combine.
Pour into a greased 9×13-inch baking pan.
Bake for 40 minutes until golden brown.
Drizzle remaining melted butter over top.

PRO-TIP:
For added sweetness, mix honey into the drizzling butter.

Baking · Dessert · Do-ahead · Egg based

Betty Crocker baked custards

Belinda

These smooth and creamy custards are delicious and easy. I prefer to serve them cold and they’re great to make ahead, served with some stewed fruit.

3 large eggs, slightly beaten
1/3 cup sugar
1/2 – 1 tsp good quality vanilla extract
Dash of salt
2 1/2 cups very warm milk (120°F to 130°F)
Ground fresh nutmeg

Heat oven to 350°F.
In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-oz custard cups. Sprinkle with nutmeg.
Place cups in 13 x 9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water.
Cool about 30 minutes. Unmold and serve warm, or (as I prefer) refrigerate and unmold before serving.
Store covered in refrigerator.

It’s lovely serving these with some stewed fruit.

Accompaniments · Baking · Do-ahead

Parmesan, rosemary shortbread

Belinda

Recipe by Rachel Conners

Total time: 30 MINUTES
Yield: 30 ROUNDS 1X
These Parmesan Rosemary Shortbread Rounds are quick and simple slice-n-bake crackers. Tender, buttery, and flavored with Parmesan cheese and fresh rosemary.

1¾ cups all-purpose flour
¾ cup plus 2 tablespoons grated parmesan cheese (about 2½ ounces)
1 teaspoon coarse kosher salt
1 small garlic clove, minced
2 tablespoons fresh rosemary, minced
2 tablespoons milk
1 cup (2 sticks) unsalted butter, chilled (cut into ½-inch cubes)

Preheat oven to 350°F.
Line baking sheet with parchment paper. Mix flour, ¾ cup Parmesan cheese, salt, garlic, and rosemary in a food processor.
Add butter and pulse until dough begins to come together. Add milk and pulse until it forms a dough.
Remove from food processor and gather the dough into a ball. Divide dough in half. Roll each half into a 12-inch log, wrap with plastic wrap and chill for at least an hour.
Once chilled, slice each log into thin rounds and transfer to a baking sheet lined with parchment or a Silpat. Sprinkle the remaining 2 tablespoons of Parmesan cheese over the rounds.
Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely.

Baking · Dessert

Persian-style Baklava

Belinda

Recipe from Food Blogger “The Delicious Crescent”
This Baklava is heavenly! It features flaky layers of pastry with toasted nuts, soaked in juicy syrup and infused with fragrant aromas of rose water, cardamom, and ghee. It’s not overly sweet and has a unique flavor. I’ll be sharing two ways to make it (quick method in notes).

Pastry
16 oz phyllo dough thawed, follow package instructions
12 oz ghee or clarified butter, unsalted, see notes
Filling
10 oz walnuts finely chopped, 300g
10 oz almonds pistachios or combination, finely chopped, 300g
¼ cup sugar
2 teaspoons ground cardamom freshly ground from seeds
Syrup
1½ cups sugar
1 cup water
1 tablespoon lemon juice
2 tablespoons honey
2 tablespoons rosewater

Thaw and Prepare the Phyllo Dough
To thaw phyllo dough, follow the package instructions. I thaw it overnight in the fridge, then leave it on the counter for 2 hours to reach room temperature.
My phyllo dough had 28 sheets that measured 17 x 12, which can fit a 17 x 12-inch baking sheet or be trimmed to fit. If using 9 x 14 sheets, just make more layers in a 9 x 13-inch pan, and avoid using deep baking dishes.
Make Sugar Honey Syrup
Combine sugar, water, and lemon juice in a medium saucepan. Stir until the sugar dissolves and bring to a boil over medium-high heat. Lower the heat and simmer for 5 minutes. Add honey and continue to simmer for 5 to 7 minutes.
Remove from heat, add rose water, and allow to cool to room temperature. The consistency of cooled syrup should be between that of honey and maple syrup.
Prepare the Nut Mixture
Pulse walnuts a few times in a food processor until finely chopped. Repeat with almonds. Chop larger pieces by hand.
In a mixing bowl, combine finely chopped nuts with sugar and ground cardamom.
Pre-Assembly
Keep the ghee/butter melted at all times, and warm it up gently if it thickens.
Unroll the phyllo dough and place the stack of sheets between two kitchen towels.
We will layer baklava in the following order: 10 sheets at the bottom, ½ of the nut mixture, 6 sheets in the middle, ½ of the nut mixture, and 12 sheets on top.
Assemble the Baklava
Preheat oven at 350°F.
Brush the bottom and sides of the baking sheet with ghee. Place one phyllo sheet in the pan and brush with ghee evenly. Repeat this process with 9 more phyllo sheets, brushing each layer with ghee.
Spread half of the nut filling evenly over the phyllo sheets.
Add 6 more phyllo sheets, gently pressing down each sheet and then brushing with ghee.
Spread the remaining nut mixture evenly on the phyllo dough.
Place the remaining 12 phyllo sheets, gently pressing down each sheet and then brushing with ghee.
Using a sharp knife, cut the pastry into 2″ strips, and then cut across diagonally to create diamonds shapes. Drizzle any extra ghee on top.
Bake and Serve
Bake the baklava in center of the oven at 350°F for 20 minutes. Reduce the temperature to 325°F and bake for another 40 minutes or until golden brown on top.
Remove from the oven and cool to room temperature, about 2 hours. Pour syrup evenly over the baklava (both at room temp), and let it soak overnight for a pastry that stays crisp and flaky for weeks.

Tip: Alternatively, you can pour cooled syrup over warm baklava or warm syrup over cooled baklava, but the pastry may be softer.
Garnish the baklava with finely chopped or ground pistachios and cut through the layers once again before serving.

Make Ahead: Prepare the nut filling, ghee and syrup up to 4 days ahead. Keep phyllo dough in refrigerator up to a week in advance. Assemble the baklava and refrigerate or freeze before baking. Thaw the pastry to room temperature before baking.
Storage: Keep at room temperature for up to two weeks, lightly covered with a tea towel or a lid placed ajar. It can be refrigerated, but it will harden a bit. The baklava can also be frozen for up to two months.

Baking · Breakfast · Egg based

King Charles’ coronation quiche

Belinda

Want to make what King Charles is having for lunch on the big day?


A deep quiche with a crisp, light pastry case and delicate flavors of Spinach, broad beans and fresh tarragon. Eat hot or cold with a green salad and boiled new potatoes – perfect for a Coronation Big Lunch!

1 x  20cm (8″) Flan Tin

Serves 6

125g plain flour
Pinch of salt
25g cold butter, diced
25g lard
2 tablespoons milk
Or 1 x 250g block of ready-made shortcrust pastry

Filling

125ml milk
175ml double cream
2 medium eggs
1 tablespoon chopped fresh tarragon,
Salt and pepper
100g grated cheddar cheese,
180g cooked spinach, lightly chopped
60g cooked broad beans or soya beans

To make the pastry…
Sieve the flour and salt into a bowl; add the fats and rub the mixture together using your finger tips until you get a sandy, breadcrumb like texture.
Add the milk a little at a time and bring the ingredients together into a dough.
Cover and allow to rest in the fridge for 30-45 minutes
Lightly flour the work surface and roll out the pastry to a circle a little larger than the top of the tin and approximately 5mm thick.
Line the tin with the pastry, taking care not to have any holes or the mixture could leak. Cover and rest for a further 30 minutes in the fridge.

Preheat the oven to 190°C.

Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.
Reduce the oven temperature to 160°C.
Beat together the milk, cream, eggs, herbs and seasoning.
Scatter 1/2 of the grated cheese in the blind-baked base, top with the chopped spinach and beans and herbs, then pour over the liquid mixture.
If required gently give the mixture a delicate stir to ensure the filling is evenly dispersed but be careful not to damage the pastry case.
Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden.