free hit counter code

Cake candy


Today I feel again like the little child wit the pockets full of caramels…
I care my cakes like candies and childhood unwraps in front of my eyes…

This was my twist of Shuna Fish Lydon’s (http://eggbeater.typepad.com/) Caramel cake (here).

The hosts for this month’s Daring Bakers challenge were: Dolores (http://culinarycuriosity.blogspot.com/), Alex (http://blondieandbrownie.blogspot.com/) and Jenny (http://forayintofood.blogspot.com/).

The recipe recipe can be found here.


Mamma mia

Stretches, rolls, unfolds in chocolate…

Chocolate tagliatelle with chocolate sauce

Serves 4:

200g wheat flour + flour
2g salt
2-3 eggs
40g icing sugar
50g powdered cocoa

3 l water (to cook the tagliatelle)
20g butter
50g icing sugar to sprinkle

Sieve the flour with salt to a bowl. Set aside.
Whisk the eggs.
Sieve the icing sugar and cocoa into the whisked eggs and combine well.
Pour the egg mixture into the flour and work by hand into a smooth paste.
Leave in the fridge for 90 minutes wrapped tightly in wrap film.
Gently flour the work surface and cut the dough in 3 pieces.
Stretch the dough with the rolling pin until very thin.
Spread more flour on the stretched dough and roll it tightly.
Cut 5mm wide ribbons from the rolled dough and unfold them onto a gently floured dry cloth, for 30 minutes.
Heat the water in a saucepan and boil the tagliatelle for a few minutes (as soon as they come up they are ready).
Dry the pasta in a large colander.
Sautée with butter and sprinkle with icing sugar.

Chocolate sauce:

Makes 500 ml:

130 g 70% dark chocolate, finely chopped
250 ml water
70 g icing sugar
125 ml double cream

Combine well all the ingredients and bring to boil in medium heat stirring constantly.
Reduce to low heat and cook until creamy and it stays at the back of a spoon.
Remove from heat and serve immediately.

You could also let it cool down at room temperature, strring occasionally.
You can keep it in the refrigerator for two weeks on an hermetic container.
To serve, place it in a double boiler, stirring occasionally.


Source: Pierre Hermé

No comments from the peanut gallery…

I swear they taste great!…

Peanut tarts

Makes 10:

Pastry
100 g wheat flour
15 g butter
50 ml milk (as necessary)
a pinch of salt

Combine well all the ingredients.
Let it rest for half an hour covered with wrap film.
Roll out the pastry over a lightly floured work surface until very thin.
Put on small moulds

Filling:
300 g sugar + 150 ml water
100 g peanuts, roasted and powdered
30 g butter, melted
5 egg yolks
1 egg white
zest of 1/2 lemon

Pre-heat the oven to 180ºC.
Bring the water to boil with sugar on a covered pan.
Uncover when it starts to boil and let it boil for 3 minutes.
Remove from heat and add the butter.
Let it cool down for a while.
Combine together the remaining ingredients.
Pour the syrup gently over the peanut mixture.
Pour this mixture into the small moulds.
Sprinkle with icing sugar.
Bake for 30-40 minutes.

My favourite snacks

I’m used to buy some chocolate chips’ snacks that I love and today I conviced myself to create some snacks that resemble my favourites…

Crunchy, light and deliciously addictive…

Dark chocolate, sunflower seeds and Maldon snacks

Makes 14 (12 g each):

100 g wheat flour
20 g olive oil (2 tbsp)
30 g sugar
Water (about 30 ml)
Sunflower seeds
Dark chocolate, finely chopped
Maldon salt

Pre-heat the oven to 200ºC.
Line a baking sheet with parchment paper.
Add the flour, the sugar, the olive oil and water and combine everything to a firm dough.
Form small strips with the dough (grissini-like) and place them in the baking sheet.
Top with sunflower seeds and chocolate chips.
Sprinkle gently with Maldon.
Bake for 25 minutes or until golden brown.

Millions of peaches

Out of time peaches, an island’s fantasy…

Peach cakes

Serves 6-8 or 16 small pans (7cms diameter).

100g butter, softened
150g sugar
2 eggs
150g cake flour
1 tbsp milk
6 peaches
1/2 tsp powdered cinnamon
Icing sugar to sprinkle

Pre-heat the oven to 180ºC.
Grease and line with parchment paper a loaf pan or small round pans.
Combine butter and sugar until white and creamy.
Add the eggs (previouly whisked), milk, flour and cinnamon and mix well for a few minutes to smooth the dough.
Pour the dough into the pan and spread the peach dices, pressing a little into the mixture.
Sprinkle with icing sugar.
Bake for 35 minutes (large loaf pan) or 18 minutes (small pans).

Wait 40 minutes before unmoulding the cake.
Sprinkle with icing sugar to serve.

Next Page »