Friday, 27 August 2010
This is a recipe I stole from "La Tartine Gourmand" blog. The result was pretty decent. It's interesting to note there's no egg yolk.
40 Ml Cream
2 Egg Whites
60g Dark Chocolate 50-70%
4-22g sugar Depending on Choc.
If you want: Tbs. Coffee or Rum or Whatever
1. Scald Cream, pour over chocolate. Whisk together.
2. In a seperate bowl, whisk the egg whites with sugar to the medium peak stage.
3. Fold whites gently into chocolate mixture. Refrig. for 1 hour. or more.
Sunday, 15 August 2010
Yesterday it was time for a Raspberry Cheesecake. Cause I'd been out in the garden picking raspberries. I've adapted Junior's recipe (a famous New-York deli) and just dropped in some berries at the end. Actually I dropped in to many berries and I crushed some of them as well. DON'T DO THAT. It just tastes to much of raspberry, and is to acidic. I've you need a base just make your regular cheesecake base of digestives or whatever. Juniors use a spongy-type base, but I've never tried it out.
Adapted from "Junior's Cheesecake Book"
Ingredients for Cream Cheese Filling
Just whip the cream cheese and sugar, then add the egg and cream. Don't overbeat. Bake for about 1 hour at 165C until set, and golden brown on top. Depending on the size of the cake tin the baking time could be much less, and it might set before it's browned (that's fine!).
Thursday, 12 August 2010
Yeah! Finally. I've been able to get hold of some cream of tartar (which is hardly available in Norway). Thank You Paula (my aunt)!
As Rose Levy Berenbaum says "it is virtually impossible to overbeat the whites with cream of tartar". Just add 1/8 of a tsp. for every egg white, after it starts to foam. Rose adds: "if you add the sugar to early the egg whites must be beaten longer, and volume may suffer." If you add it to late you might overbeat the whites, which is a common mistake.
And I must say it worked a dream. The first time in my life I've managed a stiff peak I think!
I tried it out on this macaron recipe from david lebovitz:
1 cup (100 gr) powdered sugar
½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons (65 gr) granulated sugar
Bake at 180 for 15-18 min.
You know Ice Cream can be made with no thickener, just cream and/or milk. However, I like it when it has a smoother consistency. Egg yolks are normally used (so called french style ice-cream) but in southern Italy they often use cornstarch. SO, I added a little cornstarch to thicken this Ice Cream, but I ALSO added egg yolk. What's good about this is that the cornstarch stops the egg from curdling if you were to overheat them. Also it means less egg yolk which means a less eggy flavour. Still searching for a perfect chocolate Ice-Cream though!
This is a test quantity. It won't make a lot of Ice-Cream. Feel free to double and triple.
185g milk *2dl
34g chocolate in pieces, 70-86% Cocoa
1 egg yolk
1/2 tsp. cornstarch
1 tsp nutella *optional
1. Scald the milk, while beating egg yolks and sugar in a bowl.
2. Pour almost boiling milk slowly into egg yolks while beating. Pour back into pan.
3. Warm slowly til it thickens, and the bottom of the pan start to simmer. The Cornstarch should keep it safe from curdling.
4. Pour into a bowl of broken up chocolate and beat, or use an immersion blender to emulsify.
Tuesday, 3 August 2010
Recipe, makes about 8-12 Cookies:
- 195 g Sugar
- 70-75g butter, softened
- 1 large egg
- 90g flour
- 20g Oats
- 40-45g unsweetened cocoa powder
- 1g - ½ teaspoon baking soda
- Optional: 20-80g nuts or chopped up chocolate.
Bake at 180C for 8-12 minutes. Leave to cool for 5-10 minutes, then remove on to rack. They will look raw, but will set up as they cool.
Monday, 2 August 2010
I opted for the famous US pastry chef Nick Maglieri recipe, which is very similar to Alice Medrich's recipe. The difference being her unsweetened chocolate and 50g extra sugar to compensate for it. Below is written all the five formulas, one is from a food blog, can't remember which. On top is the Nick one.
Melt butter and chocolate. Stir in sugar, vanilla, salt, then eggs, then flour. Bake for 35-40 minutes on 175. I however did mine for 20min on 200 and they were to wet. So popped them back in for 10 minutes which almost did the trick. Try 35/45 next time Marcello! The taste however was wonderful! Especially with the Divine 70% chocolate which was no good in truffles. It almost tasted of coconut.
200 sugar (110 brown sugar 90g sugar)
60-65 flour *half a cup
SO...Just melt the butter and chocolate over low heat. Add the sugar. Then the egg. Then the flour. And DO NOT overmix. Bake at 180C, until a tester comes out with a bit of batter on it. I'd say 35-50 minutes.
These other recipes are just here for me to try out some other time.
113g unsweeted choc
250g sugar to compenstat
125g cane sugar
1 egg+a little 10g
DO it Yourself Box Mix Recipe
1/3 cup Dutch-processed cocoa
1½ teaspoons instant espresso (optional)
½ cup plus 2 Tablespoons boiling water
56g (½ stick) unsalted butter, melted
½ cup plus 2 Tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
500g(17½ ounces) sugar
242g (8¾ ounces) all-purpose flour
¾ teaspoon salt
350 F 30min
And finally...Best Cocoa Brownies
Adapted from Alice Mendrich’s Bittersweet
Makes 16 larger or 25 smaller brownies (the size you see pictured yielded 25)
141 grams unsalted butter
280 grams sugar
82 grams unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used)
1/2 teaspoon pure vanilla extract
2 large eggs, cold
66 grams, 2 3/8 ounces) all-purpose flour
2/3 cup walnut or pecan pieces (optional)
Update: here's one more to try..baking with julia, and orangette blog
1 ¼ cups unbleached all-purpose flour
1 tsp salt
2 sticks (8 ounces) unsalted butter
4 ounces best-quality unsweetened chocolate, coarsely chopped
2 ounces best-quality bittersweet chocolate, coarsely chopped
2 cups granulated sugar
1 tsp pure vanilla extract
4 large eggs
Sunday, 1 August 2010
Cheesecake / Gluten Free
I'd never made a chocolate cheesecake before. I just made a normal cheesecake but added 100g chocolate. I cut down a little on the cream cheese, since the cocoa butter provides structure when it sets up. I think the chocolate has a big impact and in this case the 70% chocolate was too acidic and the cake had a yogurt like tang to it. Anyway the base is tasty, and if you don't want gluten free, just use regular crackers.
1-2 tbs ...some cocoa
45g glutenfree crackers
200g cream cheese
45g whipping cream
22g sour cream
100g dark choc
20g milk choc
1 tsp honey* optional
Process nuts, cocoa, crackers, sugar then add melted butter. Press into Tin and Chill.
1. Beat Cream cheese and sugar for a few minutes.
2. Beat in Egg.
3. Beat in cream and sour cream.
4. Melt chocolate in water bath with honey, and mix in. Add rum if desired.
Bake at 160 degrees until set. Probably 30-50 minutes, depending on your oven.
Tuesday, 13 July 2010
Recipe, adapted from Michael Suas, SFBI, Advanced Bread And Pastry
Double Recipe if using a 18cm or wider tin. I use a very small cake tin. 12 cm I guess.
I used a regular cheesecake recipe, but added strawberry's. The sublte arome of the berries really make this cake...
250g Cream Cheese
20g Sour Cream
Vanilla Bean *optional
1. Beat Cream Cheese and Sugar
2. Beat in Egg
3. Then Cream and Sour Cream
4. Then Strawberries
Bake in a waterbath at 155 Degrees C until set, and the cake appears to "jiggle as a whole".
Monday, 12 July 2010
Well, you might of tasted it before, but for me, vanilla homemade Ice-Cream made with egg yolks is somethin' else than your regular store-bought crap. It's basically just a custard that's been frozen and churned with an ice-cream machine or by hand (like the one in the picture has).
0,7 dl milk
2 egg yolks
1tsp. honey Vanilla Bean or Extract To Taste
1. Bring milk to boil, pour into the eggs and sugar - whisk - put back on low heat and stir until thick - then pour into the cold cream.
2. Refrigerate until Cold, preferably overnight. It makes for a smoother consistency. I actually curdled the custard, so I had to strain it. Wondering if it had a slight egg'y taste to it.
3. Pour into icecream machinge, or just put in freezer and stir manually every 30 minutes til frozen.
Meringue Biscuit, or something.
This is something I came up with just to use up the leftover egg whites, you could also make chocolate macaroons. Preheat oven to 180.
50g egg white
9 hazelnuts, made into powder
2 tsp. cocao powder Whisk Egg whites with sugar until they form stiff peaks and look glossy. Only add sugar after some structure has been formed. Fold in cocoa powder and 9 ground hazelnuts. Bake in oven 10-12 min.
Thursday, 8 July 2010
90g Bittersweet Choc 70% (in this case 20g of that total was 86% and 15g of it was 37%)
3 egg yolks
45g sugar *too much i think so try 40next time
2 tsp. honey
1 tbs. espresse
1 tbs. cacao liquer
Make a custard of the milk and cream and egg and sugar. Then pour it over the broken up choc. When cool add the other ingredients. Freeze and stir every 20min unless you gotta ice creama maker.
Monday, 5 July 2010
Making it thick.
Before I used a musslin cloth it was a little too runny.
So! Last night I decided to make homemade yogurt. I'd never done it before so this was a new experiment. After some research I found a formula that I thought might work.
Basic Recipe (and you can of course quadrupple the quantity):
1 Tbs. Yogurt (store-bought)
Warm the milk to approx. 46 degrees. Take off heat - pour into something - THEN - stir in yogurt. Leave to stand 6-8 hours (or more), at (as close as possible to) 38C degrees - until it thickens. I added a hint of vanilla essence and a tsp. of sugar.
To obtain 38 degrees, I think leaving the oven on min. heat is the best option. However you could also leave it somewhere else that you know it gonna be warm. At least 30 degrees. The idea is that the ready made-culture is going to eat it's way into the milk and turn it into yogurt. The sugar might help speed up the process. I left it out overnight to begin with...
After 10 Hours At 20C there was not much happening.In the morning I put it in the windowsil, with the direcct sunlight hitting it. That's when things started to happen.
After 6 Hours at I'd say about 30C....Voila, it thickened (altough a bit on the runny side)!
To further thicken it I used a musslin cloth and let it drip until it had the consistency I was looking for.
It's easy to make you're own yogurt, and a little cheaper as well!