Daring Baker’s Challenge July 2010….

Aaaah the day has finally arrived.. the unveiling of my Daring Bakers creation! Now I have to admit I wasn’t the least bit excited about this challenge… I don’t particularly like icecream… or sponge cakey stuff… But I do love to make beautiful and deliciously sweet things and my husband rather enjoys eating them (icecream’s his favourite) so I thought I better not skip out on the very first challenge! Without further ado….

Ice-cream Filled Swiss Roll Bombe w/ Hot Fudge Filling

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

I made a few of my own little adjustments… I decided to leave the sponge cakes the same but because I wanted a little baby bombe I spread the mixture quite thing and put it in a shorter tray… Instead of the standard cream mixture inside the sponge roll I whipped up a little raspberry mascarpone cream which proved quite delicious… I also altered the fudge sauce by using real chocolate whipped up with a little milk to make a smooth fudgey sauce… for someone who doesn’t much like ice-cream it was a real treat!

Here is the  recipe…

Swiss roll ice cream cake (inspired by the recipe of the same name from the Taste of Home website)

The Swiss rolls-

Preparation time– 10 minutes

Baking time– 10-12 minutes

Rolling and cooling time– at least 30 minutes

Filling-5-8 minutes

Filling and rolling– 5-10 minutes

Ingredients-

6 medium sized eggs

1 C / 225 gms caster sugar /8 oz+ extra for rolling

6 tblsp / 45gms/ a pinch over 1.5 oz of all purpose (plain) flour + 5 tblsp/40gm /a pinch under 1.5 oz of natural unsweetened cocoa powder, sifted together

2 tblsp /30ml / 1 fl oz of boiling water

a little oil for brushing the pans

For the filling-

2C / 500 mls/ 16 fl oz of whipping cream

1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)

5 tblsp / 70gms/2.5oz of caster sugar

Method-

  1. Pre heat the oven at 200 deg C /400 deg F approximately. Brush the baking pans ( 11 inches by 9 inches ) with a little oil and line with greaseproof baking paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake.
  2. In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.
  3. Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.
  4. Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
  5. Place a pan in the centre of the pre heated oven and bake for about 10-12 minutes or till the centre is springy to the touch.
  6. Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.
  7. Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
  8. Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down.
  9. Repeat the same for the next cake as well.
  10. Grind together the vanilla pieces and sugar in a food processer till nicely mixed together. If you are using vanilla extract, just grind the sugar on its own and then add the sugar and extract to the cream.
  11. In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
  12. Divide the cream mixture between the completely cooled cakes.
  13. Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine).
  14. Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.

The vanilla ice cream-

Preparation time-5 minutes+freezing

I have made the ice cream without an ice cream maker.

Ingredients-

2 and ½ C / 625 ml / 20 fl oz of whipping cream

1 vanilla bean, minced or 1 tsp/ 5 ml/ .15 fl oz vanilla extract

½ C / 115gms/ 4 oz of granulated sugar

Method-

Grind together the sugar and vanilla in a food processor. In a mixing bowl, add the cream and vanilla –sugar mixture and whisk lightly till everything is mixed together. If you are using the vanilla extract, grind the sugar on its own and then and the sugar along with the vanilla extract to the cream.

Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.

The Hot fudge sauce- I made this one up myself

Preparation time-2 minutes

Cooking time-2 minutes

Ingredients-

Good quality dark chocolate about 200g

Some milk… not sure how much I used.. probably 2-3 tbspn

Method-

Melt the chocolate on a low heat in the microwave until melted and smooth.

Whisk in the cold milk, a little at a time, until it creates a nice thick sauce… Don’t freak out, it looks a little weird at first but keep whisking, it will eventually come together..

Raspberry Mascarpone Cream – I made this one up myself as well.. hope you like it..

Preparation time-2 minutes

Cooking time-2 minutes

Ingredients-

A punnet of mascarpone cheese..

Some frozen raspberries

A little sugar, probably about 1 tbsp but use to your taste

Method-

Whisk the mascarpone a little to ease it up… it may help to leave it out of the fridge for a bit..

Add about 3/4 cup of raspberries, it’s probably best to defrost them and drain of the excess moisture… I found that mixing them in frozen meant that it was a little sloppy later on once the raspberries had reached the same temperature as the mascarpone.

Add sugar to taste.. icing sugar is probably best.. it incorporates quicker and isn’t grainy.

The chocolate ice cream- this was so tasty! Whisk as it heats and when it starts to bubble you get a yummy froth on top which you can scoop of with a spoon and eat! YUM!

Preparation time– 5 minutes + freezing

Ingredients-

2C/ 500 ml whipping cream

1 C/230gms/8 oz caster sugar

3 tblsp/ 24 gms/1.5 oz of natural unsweetened cocoa powder

Method-

  1. Grind together the sugar and the cocoa powder in a food processor .
  2. In a saucepan, add all the ingredients and whisk lightly.
  3. Place the pan over heat and keep stirring till it begins to bubble around the edges.
  4. Remove from heat and cool completely before transferring to a freezer friendly container till firm around the edges. If you are using an ice cream maker, churn the ice cream according to the manufacturer’s instruction, after the mixture has cooled completely.
  5. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.

Assembly-

  1. Cut the Swiss rolls into 20 equal slices ( approximately 2 cms each ).
  2. Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.
  3. Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes).
  4. Soften the vanilla ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm ( at least 1 hour)
  5. Add the fudge sauce over the vanilla ice cream, cover and freeze till firm ( at least an hour)
  6. Soften the chocolate ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set .
  7. Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.
  8. Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp knife, dipped in hot water.

Happy Baking!

Tea and Chocolate…

I had the most wonderful Sunday afternoon outing today… I don’t often get the chance for Sunday outings and though the time may have been better spent contributing to my current thesis word count, I felt the Sunday outing was an unavoidable opportunity just the same… Generally, I don’t make a habit of looking up the what’s on sections of touristy websites…

I like to think I have a general idea or am in the ‘loop’ enough to know what’s going on… But it just so happened that I stumbled across a museum exhibit! Very exciting… I can’t remember the last time I went to a museum! Also very exciting was the admission price (or lack there of)… Being a student you take all the free entertainment you can get.. And it was a TEA exhibit! Yes that’s right! The history of tea and of all the daily meals… I learnt a lot!

In the 1800s dinner was at 10pm and afternoon tea was invented to stave off the hunger pains… Green tea was the original tea of choice in Britain (here o was thinking it was very modern and chic to drink green tea) and though an afternoon tea usually ran for 3 or 4 hours it was generally good manners to stay between 15mins and up to an hour…

After all that learning I was genuinely needing something to contribute to the sugar levels…

Something sweet and delightful…

So Adrian and I endeavoured to find a cafe or patisserie that was actually open on a Sunday afternoon… Quite a challenge in Adelaide…

Enter the Chocolate Bean Cafe! Aaaah bliss! Pokey, sweet, warm and brown are the best words to describe it… Oversized Tea and coffee and chocolate bliss… We indulged with milk and white chocolate shots, chocolate mousse and chocolate cake… And my favourite thing about this place? Vegan friendly 😀

Praise God for the simple pleasures in life…

My dream… God willing…

Ministry and Cooking are my two greatest passions…. you may have read the about section of this blog and understand that I’m attempting to merge the two… It has been a dream of mine for some time now to make a Ministry out of Cooking and I wanted to share this dream with you… I was stumbling around some wordpress blogs the other day and found a post that is a good example of what I wanna do in the future… at some point in my life… if it’s in Gods plan.. I’d love to open a Church Cafe… It’s an interesting concept… The cafe wouldn’t actually be a church but would operate out of a church building.. or vice versa.. basically a cafe in a high traffic area that closes on Sabbaths for Church, has community programs during the week and evenings and is a place for Bible studies and small groups to operate… all the while still running as a secular cafe during the day… a cafe where mums come after dropping the kids of at school… business men and women come to grab a foccacia for lunch… grandmas and grandpas come in the afternoons for a cup of tea… and kids come after school for milk shakes.. a cafe that is a community as well… that builds a relationship with the customers and provides services and programs at the cafe to meet their needs… a place where people feel comfortable to come to their local cafe for church.. obviously it’s a work in progress.. but this is my dream!

Would you come to my cafe?

My breakfast this morning…

My breakfast this morning just looked so tasty and so delicious I had to share! Plus I have this fun new camera app on my phone that makes everything look all opaque and 70s… It’s so much fun… I have slot of pictures of myself now all faded non digital photo like… Stay tuned for Brioche this week and the unveiling of my attempt at the July Daring Bakers challenge… It’s proving to be quite the… Errr. Challenge!

Jammy goodness…

This week I’ve been doing an awful lot of baking… I’ve been home alone a bit.. attempting to write a 15,000 word honours thesis… which is very challenging considering I have the house to myself and an abundance of food lying around just begging to be a part of some new and delicious baking adventure! Call it procrastination… I call it an investment in my overall mental health… it’s pretty tough keeping yourself and a looming 15,000 words sane…

Luckily, my mother-in-law asked if I wouldn’t mind baking some treats to put in her freezer for when visitors pop round and the like… So I thought I’d do a few tasty and freezer friendly slices…. One of these, a favourite of mine… Not quite sure what it’s officially called… But the slice with the cakey base and jam and coconut on top! Apparently it’s an Aussie slice, quite patriotic really… But unfortunately I can’t just stick to a regular recipe… I had to make it a little bit fancy, so I decided to make my own mixed berry jam to go in the middle..

I generally find store bought jam to sweet anyway and there was a pretty funky looking packet of frozen berries in the freezer that needed to be highly processed in order to be edible… so JAM! It was very tasty.. and very quick! I hope you try it! Plus you can make jam drops with the left overs.. Feeling patriotic yet?

Quick and Easy Jam

Take a packet of mixed berries, or berries of choice, frozen is easiest! Empty into a saucepan and add 1/2 cup sugar (You’ll probably want more because I like a tarty little jam). Stir it up and bring to the boil, turn down the heat and let it simmer for about 5 minutes, until it’s all cooked and gooey. Take a 3 tablespoons of cornflour and mix with about 1/2 cup of cold water, use a fork to get rid of all the lumps. Stir it into the simmering jam mixture, you should feel it thicken quite quickly. Keep stirring for about a minute then take of the heat and let cool.

Happy Baking!

Officially a Daring Baker

I’m quite excited this morning because I recently found out that I’ve been accepted as a Daring Baker at the Daring Kitchen…. What does this prestigious title mean you ask? WELL! Each month everyone is given a challenge that has to be baked and blogged on the 27th of the month… You have to be involved in 8 out of 12mths or they kick you off and to give you a bit of an idea of the types of challenges they’ve had everything from chocolate meringues to towers of croquembouch… Very exciting! Unfortunately, I’m not allowed to give away this months challenge… but let me tell you this! It looks incredibly tasty! Stay tuned…

Oh so frenchy… Oh so chic… Vanilla Macarons with an Orange and White Chocolate Ganache…

For those of you who’ve been watching Masterchef as avidly as I have you would know that in just over 1hr 15minutes they are going to be making mountains upon mountains of Macarons… Very exciting! Thus I was inspired and decided I NEEDED make my own frenchy little almond delights… It may also have been some unusual desire to prove that I also was Masterchef quality… N.B I didn’t have a piping bag… It’s not an excuse I swear.. just.. take it into consideration…

The thing I love about these tasty little morsels? Not only are they moorishly delicious but they are extremely versatile… add a few drops of food colouring and you have some amazing coloured little treats… add a few different flavours or colours to the filling and you can have as many different morsels as you can imagine! So I did a little research last night and found some different recipes but I was a little limited in my ingredients so nothing fancy here just a few little adjustments I made to the recipe below to fit what was in the cupboard (these macarons were a little spur of the moment)…

but I cannot wait to start experimenting with different flavours and colours! Luckily… my Mum turns 50 next month… and I think these would make a perfect addition to the dessert spread….

see the teeny little flecks of vanilla bean? YUMMO!

Now don’t be stressed and don’t feel to daunted but I’m going to provide a little video (they are a lot prettier than mine)…. not because they are super hard to make but because it just shows some different ways of doing things and is also fun to watch… if you’re a food show addict like I am!

Vanilla Macarons with an Orange and White Chocolate Ganache

Adapted from Raspberry Chocolate French Macaroons at Epicurious and Orange Ganache from Happy Flour

For Macarons
  • 2 cups blanched almonds
  • 1 1/2 cups icing sugar
  • 3 large egg whites
  • 3/4 tsp salt
  • 3 tblsp sugar
  • 1 vanilla bean
Recipe

1. Line 2 baking sheets with baking paper.

2. Pulse almonds with 1/2 cup icing sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup icing sugar, stirring to combine.

3. Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Scrape the inside of the vanilla bean into the whites and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)

4. Spoon batter into piping bag with a large round nozzle. Pipe peaked mounds of batter (about the size of a 20 cent coin) onto lined sheets about 5cm apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.

5. Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 140°C.

6. Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.

For Ganache

  • 120g white chocolate
  • 50g thick cream
  • Grated rind of 1 orange
  • 2tbsp orange juice

Recipe

1. Heat cream in a saucepan.

2. Pour over white chocolate.

3. Whisk in orange rind and juice, whisking until smooth.

4. Allow to cool.

To Assemble

1. Fill a piping bag with ganache and a medium round nozzle.

2. Pipe from the inside making an even swirl coming just about 3ml short of the edge of the macaron.

3. Gentle push another macaron on top.

4. Share them with all your friends and work mates because they are very high in calories and guaranteed to cheer up even the crankiest boss…

N.B More pictures to come… I was just in a bit of a rush for this post!

Also… Macarons isn’t a spelling mistake.. in fact it’s the actually french way to spell and technically to say it… though I don’t have the sultry french accent together yet…

My little macaron with his best friend Cappucino...

Happy Baking!