Category: Baking

October 8, 2022 Baking, Cake and Tart Recipes, Dessert

Russian Apple Cake (quick n simple)

Russian Apple Cake

 

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Russian Apple Cake (quick n simple)
Author: 
Recipe type: Cake
Cuisine: Russian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
In today’s episode we’re going to make Russian Apple Cake, or Apple Sharlotka which reigns from the days of Tsar Alexander 1st of Russia. It is relatively simple to make and is absolutely delicious served with a powdering of icing sugar and copious amounts of whipped cream.
Ingredients
  • 680g Apples
  • Juice of ½ lemon
  • 3 Large eggs
  • 220g Sugar
  • 10ml Vanilla extract
  • 130g All purpose / cake flour
  • 2.5ml Salt
  • Icing sugar as needed
  • Whipped cream to serve
Instructions
  1. To start, core and peel the apples and cut them into one inch or 25mm bits of around 4mm thick or a quarter inch. Toss them with the juice of a half lemon to prevent the apple from browning.
  2. Rub butter all over the inside of a 9 inch or 220mm spring-form pan and line the pan with baking paper. Transfer the apple to the pan and put this aside. Start preheating your oven to 350f or 180c.
  3. If you don't have a 9 inch spring-form pan, you can find one here - Springform Pans
  4. Crack 3 large eggs into your mixer bowl and add 220g of sugar.
  5. Place the bowl on your mixer with the whisk attached and whisk the mixture on medium high speed for 4 minutes.
  6. Add 2 teaspoons or 10ml of vanilla extract and continue to whisk on medium high for another minute. Remove the bowl from the machine.
  7. Sift 130g all-purpose flour or cake flour and a quarter teaspoon salt into another bowl.
  8. Add half of this to the egg mixture and fold it into the mixture. Do this with a gentle folding motion. You do not want to knock all of the air out of the egg mixture.
  9. Add the remaining flour to the bowl and continue folding until everything is just combined.
  10. Pout the batter over the apples in the spring-form pan and lightly level the surface with your spatula.
  11. Transfer the pan to your oven and bake for 45-55 minutes until lightly golden and crispy on top, and a skewer comes out clean when inserted into the cake.
  12. Remove the cake from the oven and allow this to cool for at least an hour hour before serving.
  13. To serve, sprinkle the top of the cake with icing sugar and add a generous helping of whipped cream, and you’re done.

 

September 6, 2022 Baking, Bread

Easy White Bread – Best Recipe for Beginner Bakers


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Easy White Bread - Best Recipe for Beginner Bakers
Author: 
Recipe type: Bread
Cuisine: Universal
 
In today’s episode we’re going to make a really easy white bread. In fact, this is probably the easiest, beginner baker’s white bread ever. This recipe will make two loaves of around 750g each. If your dough mixer has a bowl smaller than 5 liter capacity, then I would recommend halving the recipe.
Ingredients
  • 1000g Strong white bread flour
  • 8g Instant dry yeast
  • 30g Caster sugar
  • 14g Non-iodated salt
  • 4 Tbs Full cream milk powder
  • 30ml Oil
  • 560ml Warm water (non-chlorinated)
Instructions
  1. To start, measure out 1kg of strong white bread flour, 8 grams dry yeast, 30g caster sugar, 14g fine non-iodated salt, I am using Himalayan… 4 tablespoons full-cream milk powder, 30ml oil, and 560ml warm non-chlorinated water.
  2. Place all of the ingredients into your mixer bowl, starting with the water. This makes it easier for the mixer to combine everything properly.
  3. Attach the dough hook to your mixer if you haven’t already done so, and start the mixer on minimum speed for 1 minute.
  4. After 1 minute, increase the speed to the second lowest speed for a further 4 minutes.
  5. At this point, cover the bowl with a kitchen towel and all ow the dough to rest for 15 minutes.
  6. After the resting time, restart the mixer on the second lowest setting and knead the dough for a further 4 minutes, until it is nice and smooth.
  7. Cover the bowl again with the towel and allow this to prove for 60 minutes in a warm place. I you don’t have a suitable warm place, then heat your oven until just warm and place the bowl in your oven to rise.
  8. Turn the dough out onto your work surface and shape it into a ball by cupping your hands and pushing inward underneath the dough while simultaneously turning the dough.
  9. Use your dough scraper to cut the dough into two equal pieces.
  10. Reshape each these two into round loaves by cupping, pressing inward and turning.
  11. Transfer the two loaves to a large baking sheet lined with baking parchment.
  12. Using a sharp blade, score an X into the tops of the loaves. This is not really for decoration, but rather to allow the loaves to rise sideways and upwards, instead mostly upwards.
  13. Use a misting sprayer to mist the loaves liberally all over. This will prevent the dough from forming a dry layer on the outside, ensuring a nice rise with no tears or splits in the surface.
  14. Place the sheet in a warm place to rise for a further 60 minutes, or until tripled in size. Give the loaves an extra spritz of water if you see them drying out during this time, and once again, if you don’t have a suitable warm area to place the tray, warm your oven and put them in there.
  15. Preheat your oven to 200c or 400f. Spray the loaves liberally again using your sprayer bottle, and bake the loaves for 20 minutes until golden, and they sound hollow when tapped.
  16. And here is the result. The loaves are beautifully soft, with excellent oven spring and a lovely open textured crumb. Allow the loaves to cool on a rack before cutting. The bread freezes exceptionally well in loaf-form or sliced and packed into plastic bags or cling-wrapped, and can be defrosted naturally or in the microwave oven.

 

May 10, 2022 Baking, Bread, Cocktail Snacks, Finger Foods, Pizzas, Snack Food

Pizza Crackers! Yes, make amazing pizza flavored crackers at home!

Pizza flavored crackers


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Pizza Crackers! Yes, make amazing pizza flavored crackers at home!
Author: 
Recipe type: Snacks
Cuisine: America, Italian
Prep time: 
Cook time: 
Total time: 
Serves: 60
 
Pizza crackers really do taste just like traditional pizza. Give it a try, you will not be disappointed!
Ingredients
  • 1.5 Cups All purpose flour
  • ¼ tsp Bicarbonate of soda
  • ¼ tsp Salt
  • ¼ tsp Cream of tartar
  • 10ml Yeast
  • 5ml Sugar
  • ½ Cup Finely shredded parmesan cheese
  • 35g Butter
  • 90ml Water
  • 30ml Olive oil
  • 1 Egg whisked with 30ml water
  • Italian herb mix (see below)
  • Himalayan rock salt
For the herb mix:
  • ▢2 tablespoons dried basil
  • ▢2 tablespoons dried oregano
  • ▢1 tablespoons dried rosemary
  • ▢2 tablespoons dried parsley
  • ▢1 tablespoon dried thyme
  • ▢1 teaspoon garlic powder
Instructions
  1. Sift 1 and a half cups of all purpose flour into a large mixing bowl. Add a quarter teaspoon salt, baking soda and cream of tartar.
  2. Follow this with 2 teaspoons of active dry yeast and a teaspoon of sugar. And last, but not least, a half cup of finely shredded Parmigiano Reggiano. Use a whisk to mix this all together thoroughly, then put this to one side.
  3. In a small saucepan, combine 35g of butter, 90ml water and 30ml olive oil. Heat the pan over medium heat only until the butter has melted. As soon as the butter has melted, remove from the heat.
  4. Pour the flour mixture into your food processor and start the machine on medium speed. Drizzle the melted butter mixture in through the tube. Mix until the dough comes together and there are no visible dry spots in the dough.
  5. Turn the dough out and compress it into a ball. Place the ball in a bowl and cover with clingwrap. Place the dough in your refrigerator to autolyse for at least 6 hours, preferably over night.
  6. The following day, remove the dough from your refrigerator and allow it to warm up for 15 minutes. Divide the dough in half and knead each half briefly until the dough is smooth. Roll to dough out to a thickness of 2mm.
  7. Use a roller cutter to cut the dough into small bite-size squares of around 30mm in size. Transfer the pastry squares to a large sheet pan lined with baking parchment.
  8. Whisk one egg with 30ml water and brush this onto the crackers liberally. Do this in batches to guarantee that the wash will still be wet when applying the herbs.
  9. Sprinkle the herbs liberally over the wet crackers and add a generous grind of Himalayan rock salt. Continue until all the crackers are flavored.
  10. Bake the crackers in a preheated oven at 210c or 410f for 12-14 minutes until golden. Remove from the oven and allow the crackers to cool completely in the pan before storing them in an airtight container.
  11. This recipe will make approximately 60 amazing pizza flavored crackers for you to enjoy.

 

January 24, 2021 Baking, Cake and Tart Recipes, Dessert, Sweets

How to Make Condensed Milk at Home

How to Make Condensed Milk S


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How to Make Condensed Milk at Home
Author: 
Recipe type: Dessert
 
In our previous episode I spoke about fake condensed milk that is flooding the markets around the world – if you missed it, the link is in the description below. Today I am going to show you how to make your own condensed milk at home using just milk and sugar.
Ingredients
  • 2¼ Cups full cream milk
  • ⅔ Cup White sugar + 1 Tbs
Instructions
  1. Since most recipes call for condensed milk on can measurements, this recipe will make the exact equivalent of a single can of condensed milk. If you need 2 cans, simply double up the recipe and adjust the timings accordingly.
  2. The added bonus of making your own condensed milk is that it works out at roughly half the price of store-bought condensed milk.
  3. To start, measure out 2 and one quarter cups of full cream milk, and 2 thirds of a cup of sugar plus one tablespoon. You can use any white sugar, however I prefer to use caster sugar as it is highly refined and contains less impurities, resulting in less scum or slag that has to be skimmed from the top of the pot.
  4. Place a heavy bottomed pot over medium heat and pour in the milk and sugar. Stir this until the sugar has dissolved. You will know when it is dissolved as the bottom of the pot will be smooth.
  5. At this stage, remove the spatula from the pot and wait until the milk just comes to a gentle simmer around the edges.
  6. Reduce the heat and allow this to simmer gently for 35-40 minutes. The exact timing will depend on what pot you use, your stove, and many other variables.
  7. During this stage it is important not to disturb the milk in any way. Stirring or agitating the milk will knock sugar crystals that form on the edges of the pot back into the mixture, and this will result in a grainy condensed milk.
  8. When the milk has reduced to half of it’s original volume, use a spoon dipped in a little water to skim off any slag or scum.
  9. If the milk coats you spoon and drips off from the spoon like pouring cream, the process is complete.
  10. Remove the pot from the heat and pour the condensed milk through a sieve to strain out any skin and slag that you may have missed with the spoon.
  11. Allow the condensed milk to cool to room temperature before covering and refrigerating. The condensed milk will last for 6 months under refrigeration.
  12. As the condensed milk cools it will thicken dramatically to the consistency of store-bought condensed milk.
  13. And there we have it, silky-smooth creamy condensed milk made right here at home.
  14. That’s it for today folks, please like, subscribe and share, and we’ll see you again real soon.

 

January 13, 2021 Baking, Dessert

Beware Fake Condensed Milk – Fake Condensed Milk Imported from Malaysia Will Make Your Recipes Fail!

Fake condensed milk


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Beware Fake Condensed Milk - Fake Condensed Milk Imported from Malaysia Will Make Your Recipes Fail!
Author: 
Recipe type: Dessert
Cuisine: Universal
 
Fake Condensed Milk Hi and welcome to episode #648 with Whats4Chow.com Today’s episode is a public awareness episode. Over the festive season, my sister-in-law came to visit. While she was here, she prepared a creamy custard fridge tart. This is a tart that she can make in her sleep. It is super simple, and absolutely fail-proof…. until now that is.
Ingredients
  • Condensed Milk
Instructions
  1. It seems that a company based in the far east has taken it upon them selves to make fake condensed milk. It can not be used for baking, or any purpose that requires condensed milk as the active ingredient. Fridge tarts will not set, and anything similar is bound to fail.
  2. The product is packaged exactly the same as real condensed milk, however a quick look at the ingredients and all is exposed. The fake product contains sugar, milk powder, not full-cream milk, and refined palm oil. In addition to this it contains a soy based emulsifier, probably lecithin, to bind the water and the oil, and a stabilizer, probably zanthan gum to stop the precipitation of the milk powder in the mixture.
  3. Real condensed milk contains sugar and milk. Here is one of the real brands. As you can see it only contains sugar and full cream milk. Lactose is added in varying quantities, as this varies in every batch of milk. Lactose is the sugar found naturally in milk. Lactose is added in the condensed milk for the purpose of consistency.
  4. On opening a can of this rubbish, there is noticeable difference in color. It is much darker than real condensed milk. It is also noticeably thinner in consistency.
  5. On tasting it, I must say that it is almost as creamy and smooth as condensed milk, however the dairy flavor is almost entirely absent.
  6. If you buy condensed milk to sweeten your coffee or tea, then this might do the job, and it is certainly cheaper than condensed milk, however, if you’re planning any type of baking or candy making, then I would absolutely avoid this product. You will waste much more money on spoiled ingredients than you stand to save by buying it.
  7. In my opinion, the FDA, and similar food control organisations around the world should be doing a better job of stemming the influx of these rubbish products into our countries. In the meantime, if you’re buying condensed milk, read the ingredients… there should be nothing other than full cream milk, sugar and lactose.
  8. That’s it for today folks, please share this with your friends and family, and we’ll see you again real soon.
  9. Check out Chef D's new Youtube Channel -- https://www.youtube.com/watch?v=OmiyL8XyNes
  10. For over 600 episodes of amazing cooking videos, please visit http://whats4chow.com
  11. Please subscribe to our channel!

 

December 11, 2020 Baking, Cheese, Dessert

Syrian Style Cheese Latkes – After Tasting These You’ll Never Eat a Waffle Again!

Cheese Latkes Recipe


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Syrian Style Cheese Latkes - After Tasting These You'll Never Eat a Waffle Again!
Author: 
Recipe type: Dessert
Cuisine: Syrian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
We will be making a batch of delectable Syrian-style cheese latkes. These latkes are crispy on the outside, and incredibly smooth and creamy on the inside. Rich and decadent, these treats will have your friends and family lining up for seconds. You can whip up a dozen of these tasty latkes in under 20 minutes.
Ingredients
  • 1lb / 450g Strong cheese (mature Cheddar / Monterey Jack)
  • 1 Cup / 160g All purpose flour
  • ½ Cup / 110g Caster sugar
  • 6 Eggs
  • ¼ Tsp / 1.25ml Ground cinnamon
  • 1 Tsp / 5ml Vanilla extract
  • Butter for frying
Instructions
  1. Measure a cup or 160g of all-purpose flour into a large mixing bowl.
  2. Add a pound or 450g of coarsely grated strong cheese. You can use mature cheddar, jack or anything similar.
  3. Mix this into the flour. Doing this does make the final mixing much easier, and you will get a more even mix as well.
  4. Add a half-cup, or 110g of caster sugar and a quarter teaspoon or 1.25ml of ground cinnamon. Mix this in until well combined.
  5. Add 6 eggs to the bowl and mix these in thoroughly until there is no dry flour visible in the mixture.
  6. Finally, add a teaspoon or 5ml of vanilla extract and mix this in thoroughly.
  7. Heat a large pan over medium high heat and add enough butter to cover the base of the pan.
  8. Spoon one-third of a cup, or 80ml of batter into the pan for each latke.
  9. Fry these for 2-3 minutes before turning. Don’t be too concerned about them breaking when you turn them, the fried side is quite resilient and will hold them together.
  10. Fry the second side until golden, then remove them from the pan and continue with the remaining latkes.
  11. Serve the latkes with whipped cream or ice-cream and a generous dose of honey or maple syrup, and you’re ready go.

 

October 23, 2020 Baking, Bread

How to Make Portuguese Rolls – Prego Rolls Recipe


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How to Make Portuguese Rolls - Prego Rolls Recipe
Author: 
Recipe type: Bread
Cuisine: Portuguese
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Today we’re going to make Portuguese rolls, or Prego rolls. These rolls have a fine, soft texture with smooth matted finish, and the trademark slashed top. They are normally filled with spicy pork or chicken, but serve brilliantly as burger buns as well.
Ingredients
  • 360ml Warm water
  • 280ml Milk
  • 40g Softened butter
  • 20g Instant Yeast
  • 20g Caster sugar
  • 1kg Strong white bread flour
  • 15g / 1Tbs non-iodated salt
Instructions
  1. Portuguese Rolls Recipe / Prego Rolls Recipe
  2. Hi and welcome to episode #643 with @Whats4Chow
  3. Today we’re going to make Portuguese rolls, or Prego rolls.
  4. These rolls have a fine, soft texture with smooth matted finish,
  5. and the trademark slashed top. They are normally filled with
  6. spicy pork or chicken, but serve brilliantly as burger buns as
  7. well.
  8. Before we continue, please don’t forget to give us a thumbs-up
  9. and subscribe. Don’t forget to click to bell icon next to the
  10. subscribe button to get notifications every time we publish a
  11. new episode.
  12. To start, add 20g of caster sugar and 280ml of milk to 360ml of
  13. warm water. Pour in 20g of instant yeast and stir this all briefly
  14. until the sugar has dissolved and the yest is mixed into the
  15. solution. Cover this and put it aside for 10 minutes to prove.
  16. While the yeast proves, add 1 kg of strong white bread flour to
  17. your mixer bowl. Add a tablespoon of non-iodated salt and 40g
  18. of softened butter. After 10 minutes, pour in the yeast solution.
  19. Be sure to give it a final mix before doing so.
  20. Start your mixer on its slowest speed, run it for 2 minutes until
  21. all the ingredients are combined, then increase the speed by
  22. one setting for another 6 minutes. Do the window pane test. If
  23. the test fails, continue for a further 2 minutes on the slowest
  24. speed. Do test again, and continue in 2 minute sessions until
  25. you dough very smooth and passes the window pane test. The
  26. window pane test is done by stretching a small piece of dough.
  27. If it can stretch until it is almost transparent, then it passes the
  28. test.
  29. Cover the bowl with cling wrap and leave this in a warm place to
  30. rise for 60-90 minutes until it has doubled in size.
  31. Pour boiling water into a baking tray and place this in your oven
  32. on the lowest shelf. This will warm the oven and produce steam
  33. and humidity for the second proofing.
  34. Once the dough has doubled in size, punch it down briefly and
  35. turn the dough out onto a lightly floured work surface and
  36. divide it into 100g portions. Shape the portions by folding the
  37. dough from the edge to the bottom of the portion. Place the
  38. smooth ball in the palm of your hand and continue smoothing
  39. the bun by cupping your other hand over the bun and using a
  40. circular motion.
  41. Place the smooth ball on the work surface and roll it out until
  42. slightly elongated. Traditionally, these are rolled slightly more
  43. elongated than mine, however I want to use these as burger
  44. buns, so I prefer them on the rounder side.
  45. Transfer the buns to a baking sheet lined with parchment and
  46. use a very sharp blade to slash the tops of the buns.
  47. Transfer the baking sheet to the oven to prove again for 60-90
  48. minutes until doubled in size.
  49. minutes before the proofing is complete, remove the baking
  50. sheet from the oven and cover with cling film. Preheat your
  51. oven to 190c, or just below 400f making sure to leave the tray
  52. of water on the lowest shelf of the oven.
  53. When the oven is ready, uncover the rolls and transfer them to
  54. the center of the oven and bake them for 15-20 minutes until
  55. lightly golden and they sound hollow when tapped.
  56. Remove the buns from the oven and transfer them to a rack to
  57. cool. Once cooled the buns are ready to serve, or you can bag
  58. them and freeze quite successfully for months, provided the bag
  59. is well sealed.
  60. That’s it for today folks, please remember to like, subscribe and
  61. share, and we’ll see you again real soon.

 

September 9, 2020 Baking, Dessert, Sweets

Molasses and Condensed Milk Fudge Recipe -Unique, Creamy and Smooth Fudge Recipe!

Molasses and Condensed Milk Fudge Recipe LR


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Molasses and Condensed Milk Fudge Recipe -Unique, Creamy and Smooth Fudge Recipe!
Author: 
Recipe type: Confectionery
Cuisine: Universal
Serves: 30
 
In today's episode, we will be making a batch of smooth, creamy fudge. This fudge is like no other fudge, it is flavored with black strap molasses, giving it a deep rich flavor and aroma, second to none!
Ingredients
  • 1 380g Tin of sweetened condensed milk
  • 100ml Full cream milk
  • 400g Brown sugar
  • 115g Butter
  • 50g Blackstrap molasses
Instructions
  1. To start, you will need a medium size pot, a wood spoon or spatula, a baking sheet, 2 pieces of baking parchment, a rolling pin, and a candy or infrared thermometer.
  2. for the ingredients you will need a can of sweetened condensed milk, 400g of brown sugar, 115g of butter, 50g of black strap molasses and 100ml of full cream milk.
  3. Place all of the ingredients in the pot over medium high heat and stir until the sugar has dissolved. Bring the pot to a boil, and continue stirring constantly until the ingredients reach a temperature of 113 - 115c or 235-239f. This will take 10-15 minutes.
  4. At this point, remove the pot from the heat and allow it to cool for 5 minutes.
  5. After 5 minutes, start beating the mixture with the wooden spoon. Continue beating for 5-10 minutes until the mixture has lost its shine, and it just starts to come away from the sides and bottom of the pot. If you carry beating any longer, the fudge will end up grainy and crumbly.
  6. Pour the mixture into the lined baking sheet. Cover the mixture with the second piece of parchment, and use your rolling pin to roll the mixture into an even sheet, using the sides of the baking sheet as guides.
  7. Leave this to cool to about 35c or 95f. Use a ruler and a thin blade knife to slice the fudge into neat squares. Allow to cool completely before serving and enjoying.
  8. That's it for today folks, please like, subscribe and share, and we'll see again real soon.
  9. Please subscribe to our channel to receive notifications and updates!

 

September 5, 2020 Baking, Cake and Tart Recipes, Dessert

How to Make Yeast Donuts / Doughnuts – How to Make The Best Yeast Donuts Ever!

Best Yeast Donut Recipe


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How to Make Yeast Donuts / Doughnuts - How to Make The Best Yeast Donuts Ever!
Author: 
Recipe type: Dessert
Cuisine: American
 
In my long search for the best doughnut recipe, I have tried dozens of different recipes, techniques and procedures. I can quite confidently say that this is the best doughnut recipe ever. Before we continue, to make the dough for this recipe, you will need a strong bowl mixer, like a Kenwood or Kitchenaid, as mixing the dough will test your machine.
Ingredients
  • 500g Strong white bread flour
  • 15g yeast
  • 60g Sugar
  • Zest of ½ lemon
  • 4 Eggs, lightly beaten
  • 10ml Salt
  • 150ml Water
  • 125ml Softened unsalted butter
  • Oil for frying
  • Caster sugar for coating
Instructions
  1. In my long search for the best doughnut recipe, I have tried dozens of different recipes, techniques and procedures. I can quite confidently say that this is the best doughnut recipe ever.
  2. Before we continue, to make the dough for this recipe, you will need a strong bowl mixer, like a Kenwood or Kitchenaid, as mixing the dough will test your machine.
  3. To start, measure 500g strong white bread flour into your mixer bowl.
  4. Add 15g instant dry yeast, 60g sugar, 10ml fine salt, the zest of half a lemon, 4 eggs lightly beaten and 150ml water.
  5. In addition, measure out 125g softened unsalted butter and put this aside.
  6. Put the bowl on your mixer with the dough hook attached. Mix the dough on medium speed for about 8 minutes, and the dough comes away clean from the side of the bowl.
  7. Scrape the dough down from the hook and add one fifth of the butter to the bowl. Mix this at medium high speed. Add another 25g of butter every minute and continue mixing until all of the butter is combined with the dough.
  8. The dough will be glossy, smooth and very elastic.
  9. Transfer the dough to a bowl, cover with clingfilm and allow this to rise until doubled in size.... about an hour.
  10. Knock the dough back, recover the bowl and place this in your refrigerator overnight.
  11. The following day remove the dough from the refrigerator and divide it into 20 x 50g portions. Roll each portion into a ball, flatten it into a disc and transfer it to a lightly floured baking sheet, leaving about an inch between each one. Once all of the donuts are formed, lightly cover the sheet with clingfilm.
  12. Allow these to rise for 4 hours in a warm place.
  13. If any of the donuts have stuck to one another, simply separate them using a knife.
  14. Half fill a large pan with oil and heat this to 180c or 350f.
  15. Fry the donuts in batches for 4 minutes, turning halfway through. Remove them from the oil using a slotted spoon and drain any excess oil on kitchen paper.
  16. Toss the donuts in caster sugar and you're ready to sample the best donuts ever.

 

Baking, Breakfast, Cake and Tart Recipes, Main Courses, Mediterranean Recipes, Vegetarian Recipes

Crustless Spinach & Feta Quiche

Crustless Spinach & Feta Quiche


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Crustless Spinach & Feta Quiche
Author: 
Recipe type: Quiche
Serves: 6
 
Crustless spinach and feta quiche is one of the easiest and tastiest treats. It can be eaten hot or cold for breakfast, lunch or supper, making a perfect all-year-round meal.
Ingredients
  • 500g Finely shredded spinach
  • 150g Feta cheese
  • 15ml Dried garlic granules
  • 80ml Dried onion flakes
  • 5 eggs
  • 160ml Cream
  • 80g Shredded Parmesan cheese
  • Salt & pepper to season
  • 30g Butter
Instructions
  1. Crustless spinach and feta quiche is one of the easiest and tastiest treats. It can be eaten hot or cold for breakfast, lunch or supper, making a perfect all-year-round meal.
  2. To start, finely shred 80g of good quality Parmesan cheese, and melt about 30g butter.
  3. You will need 6 by 300ml pie foils as well.
  4. Brush one of the foils generously with melted butter.
  5. Drop a small handful of the Parmesan into the foil and give it a gentle shake. Shake out the cheese that does not stick to the butter. Fill in any spots where the cheese did not stick with a little more cheese, then continue with the remaining foils.
  6. For the filling, place 500g well drained, defrosted shredded spinach in a large mixing bowl.
  7. Beat 5 eggs, weigh out 150g feta cheese, pour 160ml cream, and measure 80ml dried onion flakes and 15ml dried garlic granules.
  8. Place the garlic and onion into the mixing bowl.
  9. Follow this by crumbling the feta cheese.
  10. Pour in the beaten eggs and cream and proceed to mix this all until well combined.
  11. Season to taste with salt and cracked black pepper and we're almost done.
  12. Spoon the filling into the prepared foils until it reaches just below the rims of the foils.
  13. Bake the quiches in a preheated oven at 180c or 350f for 50 minutes. The egg will be set and skewer pressed into the quiche will come out clean.
  14. Allow the baked quiche to rest for 15 minutes before turning out and serving with the accompaniments of your choice.
  15. Alternatively, allow the quiches to cool, and refrigerate them wrapped in cling wrap for up to 10 days.

 

Baking, Cake and Tart Recipes, Dessert

10 Minute Condensed Milk Tart – No Bake Condensed Milk Tart – Easy No Bake Tart @Whats4Chow

10 minute condensed milk tart recipe


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10 Minute Condensed Milk Tart - No Bake Condensed Milk Tart - Easy No Bake Tart @Whats4Chow
Author: 
Recipe type: Cake and Tart Recipes
Serves: 2
 
Today we're making a super-quick condensed milk tart. This delicious treat literally takes only 10 minutes to make, and absolutely no baking skills are required.
Ingredients
  • 360g Tennis / Tea biscuits
  • 200g Melted butter (plus 100g if mixture is too dry)
  • 770g Sweetened condensed milk
  • 1000ml Double cream yogurt
  • Cinnamon sugar for dusting
Check out "Moist Chocolate Cake"
Instructions
  1. Today we're making a super-quick condensed milk tart. This delicious treat literally takes only 10 minutes to make, and absolutely no baking skills are required.
  2. To start, open 2 packets, or 360g tennis biscuits or tea biscuits and melt and measure 200g of butter.
  3. Break the biscuits into the bowl of your food processor and zap these until reasonably fine.
  4. Drizzle the melted butter in through the feeder tube of the processor and run this until everything is well combined. Depending on what brand of biscuits you use, you may have to add an additional 100g of butter if the crumbly mixture doesn't hold together when compressed.
  5. Divide the mixture between two 22cm tart foils.
  6. Start compressing the pastry from the center outwards pressing it into the bottom corners and up the sides.
  7. Work around the edges pressing the pastry as you go.
  8. Use the back of a spoon to smooth of the base and define the bottom corner. This will help to achieve even thickness all the way through the base.
  9. Repeat this exercise with the sides, leaving the top edge rustic and rough.
  10. Continue with the second tart before transferring them both to the freezer while you continue with the filling.
  11. Pour 770g of sweetened condensed milk into a large bowl.
  12. Add 1 liter of double cream yogurt.
  13. Use a spatula to mix this until thoroughly blended.
  14. Remove the tart shells from the freezer and pour half of the filling into each shell.
  15. Dust the tops of the tarts with cinnamon sugar.
  16. Place each tart onto a heavy plate. Pop one of these into your microwave oven on maximum for 4 minutes, then repeat with the second tart.
  17. They emerge from the microwave looking just like this.
  18. Transfer the tarts to you refrigerator for at least 4 hours to set, preferably overnight.
  19. Serve your tart the following day garnished with whipped cream, and enjoy.

 

September 4, 2020 Baking, Dessert

Lemon Log Cake with Mirror Glaze – Easy No-bake Mirror Glaze Cake – Mirror Glaze Recipe

lemon log cake recipe


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Lemon Log Cake with Mirror Glaze - Easy No-bake Mirror Glaze Cake - Mirror Glaze Recipe
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Recipe type: Cakes & Tarts
 
In today's episode we're making a really simple lemon log cake with mirror glaze. This recipe is so easy that you don't need any baking experience whatsoever, just follow the instructions.
Ingredients
For the Crepes:
  • 500g All-purpose flour
  • 5ml Salt
  • 15ml Sugar
  • Zest of 1 large lemon
  • 4 Eggs
  • 900ml Full cream milk
  • 60ml Oil
For the Flavoring:
  • 125ml Caster sugar
  • 5ml Ground cinnamon
  • 3 Large lemon cut into 24 wedges
For the Mirror Glaze:
  • 150g Sugar
  • 75ml Water
  • 100g Sweetened condensed milk
  • 8g Unflavored gelatin
  • 30ml Water
  • 175g Good quality white chocolate
Instructions
  1. Lemon Log Cake with Mirror Glaze - Easy No-bake Mirror Glaze Cake - Mirror Glaze Recipe
  2. In today's episode we're making a really simple lemon log cake with mirror glaze. This recipe is so easy that you don't need any baking experience whatsoever, just follow the instructions.
  3. To start weigh 500g all-purpose flour into a large bowl.
  4. Add 5ml salt, 15ml sugar, the zest of 1 large lemon, 60ml oil, 4 beaten eggs and 900ml full cream milk.
  5. Whisk this together until smooth, then put this aside for 30 minutes to rest.
  6. After 30 minutes, rub a little oil into a 20cm non-stick crepe pan.
  7. Place the pan over medium-high heat.
  8. When the pan is nice and hot, use a one third cup measure to pour batter into the pan. Swirl the pan to distribute the batter evenly and put it back on the flame.
  9. Allow this to cook for about 60 seconds until the bottom is golden.
  10. Flip the frepe over and continue to cook for a further 30 seconds.
  11. Remove the crepe from the pan and continue with the remaing crepes. This quantity will yield 24 crepes.
  12. For the flavoring, combine 125ml caster sugar with 5ml cinnamon and mix this until totally combined. Transfer this to a shaker bottle.
  13. Top and tail 3 large lemons and cut each one into 8 wedges.
  14. Place one crepe on your work surface and squeeze the juice of one lemon wedge evenly over the crepe.
  15. Give the crepe a generous sprinkling of the cinnamon sugar mixture.
  16. Place another crepe on top of this and repeat the process.
  17. Continue until you have a stack of 6 crepes.
  18. Pick up one side of the stack and roll it up into a log.
  19. Transfer this to a platter and continue with the remaining 3 logs.
  20. Cover the logs with clingwrap and place these in your refrigerator for at least 2 hours.
  21. For the mirror glaze, measure 150g sugar and place it in a pot. Pour in 75ml water, followed by 100g sweetened condensed milk.
  22. Measure 8g of unflavored gelatin into bowl and add 30ml water.
  23. Chop 175g of good quality white chocolate into bits and put this aside.
  24. Put the pot over medium high heat and bring this to a boil, stirring regularly.
  25. Remove the pot from the heat and add the bloomed gelatin. Stir this until the gelatin dissolves completely.
  26. Add the chocolate and stir this in until completely dissolved.
  27. Allow the glaze to cool to 29c or 84f before continuing.
  28. Remove the lemon crepe logs from the refrigerator and place the logs on a rack over a clean pan.
  29. Spoon equal amount of the glaze over each log.
  30. Return the logs to the refrigerator for 30 minutes for the glaze to set before serving.
  31. Serve the lemony logs sliced in half at an angle, or in slices, accompanied with whipped cream and enjoy.

 

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