Cooking Recepies

Sweet Crust Pastry

2009-01-22T14:41:00.000-08:00

You will need:

- 210 g all purpose flour
- 50 g granulated white sugar
- 1⁄8 tsp salt, add it for taste
- 110 g butter
- 1 large egg, lightly beaten and mixed nicely

Step 1:
Place the butter in your mixer and beat until softened. Then add the sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Don't overmix or the butter will separate and lighten in color.

Step 2:
Add the flour mixture all at once and mix just until it forms a ball. Don't overwork it or the pastry will be hard when it is baked. Next, flatten the dough into disk, cover with a plastic wrap, and refrigerate for 20 minutes, or until it is firm.

Step 3:
On a lightly floured surface, roll out the sweet pastry to the desired size. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness).

Step 4:
Roll to a round ball about 1/4-inch (5 mm) thick size that fits a 8 or 9-inch (20 - 23 cm) tart pan. To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry. The pastry should be about an inch larger than pan.

Step 5:
When the pastry is rolled to the desired size, lightly roll the pastry around your rolling pin, dusting off any excess flour as you roll. Unroll it onto the top of the tart pan. Never pull the pastry or you will get shrinkage. Gently lay it in the pan and with a small floured piece of pastry, lightly press the pastry into the bottom and up the sides of the pan.

Step 6:
Roll your rolling pin over the top of pan to get rid of excess pastry. With a thumb up movement, again press the dough into the pan. Roll the rolling pin over top again to get rid of any extra pastry. Prick the bottom of the dough (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for 20 minutes to chill the butter and to rest the gluten.

Step 7:
Preheat the oven to 400 degrees F (205 degrees C) and place the rack in center of the oven. Line the unbaked pastry shell with parchment paper or aluminum foil. Fill the tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake the crust for 20 to 25 minutes until the crust is dry and lightly golden brown.

Step 8:
Remove the weights, and cool the crust on the wire rack before filling it with the filling of your choice.

Pecan Pie

2009-01-22T14:39:00.000-08:00

You will need:

- 230 g of pre-made, pre rolled shortcrust pastry
- 2 eggs, beaten
- 250 ml light syrup
- 70 g sugar
- 2 flour
- ¼ of salt
- 1 of vanilla essence
- 160 g pecans, de-shelled

Step 1:
Allow the oven to heat up to 190ºC (370ºF/ gas mark 5)

Step 2:
Take the knob of butter and grease around the tin. Make sure you cover all of the sides and base well. Lay the greaseproof paper circle into the pie dish and rub the rest of the butter over the paper.

Step 3:
Unroll the pastry and place it into the pie dish. Use your finger tips to gently push the pastry into the dish. Cut off any excess pastry. Pour the pecans into the dish and spread them out evenly around the base.

Step 4:
Into the bowl, add the syrup, vanilla essence, sugar, salt, flour and beaten eggs. With your wooden spoon mix the ingredients together well. Pour this mixture into the pie dish. Make sure it evenly covers the pecans. Place the pie into the preheated oven and leave to cook for 40-50 minutes.

Step 5:
After the cooking time, take the pie out of the oven. Leave it aside to cool for 15 minutes. When cool, carefully remove the pie from the dish and place it onto a serving platter. Take some of the pecans that you set aside earlier and decorate the top of the pie. Pecan pie is delicious by itself or with ice cream or cream.

Apple Pie

2009-01-22T14:36:00.000-08:00

You will need:

- 2 ½ cups (620 ml) all-purpose flour
- 1 tsp salt
- ¾ cups (190 ml) butter
- 6 green apples
- 1 cups (250 ml) white sugar
- 1 cups (250 ml) brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 lemon juice
- 2 softened butter

Step 1:
Pre-heat your oven to 375 F (190 C/Gas Mark 5)

Step 2:
In a large bowl, combine 2 cups (250 g) all-purpose flour, 3/4 cup (170 g) butter and 1 tsp salt. With your electric mixer on the lowest setting, begin to blend together the ingredients. Sprinkle in 1 tbsp of ice water and mix until the batter starts to thicken.
Continue to add an additional 6 to 8 tbsp of ice water, mixing thoroughly after each one, until the batter becomes a moist dough. Be sure not to over water or the dough will become too wet. Remove the electric mixer and roll the dough into a ball.

Step 3:
Place the dough on a cutting board coated with flour. Cut the dough into two halves. Roll the first half into a 9" (22 cm) circle to form the bottom crust of the apple pie. Carefully roll the thin dough around the rolling pin and transfer it into the pie pan. Use a sharp knife to cut off any excess dough around the edges.
Roll the second ball of dough into a 12" (30 cm) circle. This will go over the pie filling before baking.

Step 4:
In a large mixing bowl, add 6 apples, cored and sliced, 1 cup (200 g) white sugar, 1 cup (220 g) brown sugar, 1/2 cup (60 g) flour, 1/4 tsp nutmeg, 1 tsp cinnamon, and 1 tbsp lemon juice. Mix all ingredients together until every apple is coated. Pour the apple mixture over the bottom curst in the pie pan and smooth it out evenly. Finish by topping the apples with 2 tbsp butter.

Step 5:
Cover the pie filling with the 12" (30 cm) rolled dough and pinch the two crusts together. Trim off any excess dough. For crimped edges, use a fork around the crust. Cut several slits on top of the pie for ventilation while baking in the oven. Place the pie on the center rack of the oven and bake for 50 minutes to 1 hour, or until the pie crust is a deep, golden brown.

Step 6:
Cut the pie into 6 to 8 slices. Serve warm on a chilled plate with a scoop of vanilla ice-cream or fresh fruit to accompany the sweet apple flavor. Enjoy!

Pumpkin Pie

2009-01-22T14:32:00.000-08:00

You will need:

- 850 g pumpkin, chopped
- 350 ml cream
- 190 g brown sugar
- Half tsp salt
- 3 eggs and 1 egg yolk
- 1 tsp cinnamon
- quarter tsp nutmeg
- quarter tsp allspice
- the zest of 1 lemon
- 1 short-crust pastry base, ready made

Step 1:
Set the temperature to 180ºC or gas mark 4

Step 2:
Tip the chopped pumpkin into the roasting tin and cover it tightly with aluminium foil. Put the tin on a low shelf in the oven and bake for about 30 minutes (this is the first stage of creating the pumpkin puree).

Step 3:
Gently lay the pastry crust on the pie mold and carefully press it down to form the shape of the pie. Remove any excess pastry from the edges. Now using a fork, lightly jab the bottom of the base various times. This will prevent the pastry from rising.
Put the parchment paper over the top of the pastry and pour the beans on top to weigh it down.

Step 4:
Place the pie mold in the oven with the pumpkin and bake for 20 minutes.

Step 5:
When the pastry crust is golden brown, take it out of the oven. Test the pumpkin to see if it's done by piercing it with a fork. It needs to be completely soft to make the puree. Remove it from the oven and discard the foil. Take the beans off the pastry and leave it and the pumpkin to cool.
Finally, raise the temperature of the oven to 210 degrees centigrade or gas mark 6.

Step 6:
Spoon the cooked pumpkin into the jug and using the hand blender, blend into a puree.

Step 7:
In a large bowl mix the brown sugar, cinnamon, nutmeg, allspice, lemon zest and salt. Now, whisk the eggs, add them to the other ingredients and stir. Pour in the pumpkin puree and cream and stir well.

Step 8:
Pour the filling into the pastry crust, almost to the top. Carefully place it into the centre of the oven and bake for 15 minutes. Lower the temperature to 160ºC and bake for a further 35 minutes.

Step 9:
When the pie is fully cooked remove it from the oven and allow it to cool and set.

Step 10:
The pie can be eaten warm or cold and served dusted with icing sugar and with a dollop of whipped cream.

Banoffee Pie

2009-01-22T14:29:00.000-08:00

You will need:

- 1 400g tin of condensed milk
- 3 large bananas
- 1 pack of chocolate hob-nobs
- 300 ml whipping cream
- 50 g dark chocolate
- 3 tbsp of butter, melted

Step 1:
Fill a saucepan three-quarters of the way with water and place it over a high heat. Once the water boils, put in the can of condensed milk and cover the pan with a lid. Leave it to boil for 2 hours during which time the milk will caramelize.
After 2 hours, carefully remove the tin from the water and leave it to cool.

Step 2:
Put the biscuits into the zip lock bag, push them into the middle, releasing any air, and seal the bag up. Using the rolling pin, bash the biscuits until finely crushed. Transfer them into the small bowl, pour over the melted butter and stir well.

Step 3:
Pour the crushed biscuit into the cake tin and using a spoon, press it down to create an even base. Put the tin in the fridge and chill for 15 minutes.

Step 4:
Peel the bananas, and chop them into thin slices.

Step 5:
Put the banana slices on top of the biscuit and flatten them out. Open the tin of condensed milk, pour it over the top of the bananas and spread it over evenly.

Step 6:
Put the pie into the fridge and leave for 20 minutes.

Step 7:
Pour the cream into the large bowl and using the electric whisk, whip until stiff.

Step 8:
Take the pie out of the fridge, spoon the whipped cream over the top and smooth out evenly.

Step 9:
Put the banoffee pie back into the fridge and leave to chill for a further 20 minutes.

Step 10:
Take the banoffee pie out of the fridge and finely grate the chocolate over the top. Open the seal of the cake tin, run a knife around the inside and finally, remove the tin completely.

Step 11:
Slice and serve. It is simply delicious on its own or if you're feeling indulgent, try it with an extra splash of cream.

Shoo Fly Pie

2009-01-22T14:17:00.000-08:00

You will need:

For the crust:
- 280 g flour
- 65 g ground almonds
- 240 g cold butter , cut into small cubes
- 1 tsp salt
- 1 tsp brown sugar
- 8 to 10 tbsp iced water
- some extra flour
For filling:
- 240 ml light molasses , or maple syrup
- 60 ml hot water
- 2 eggs , beaten
- 1 tsp cinnamon powder
- 1 tsp baking soda
- for the crumble:
- 140 g flour
- 100 g brown sugar
- 60 g butter

Step 1:
Put the flour, almonds, salt and the sugar into the mixer and mix on low to combine. Whilst still mixing add the cold butter. Wait until the mixture resembles coarse salt, but still with pieces of butter visible, then add 8-10 tablespoons of iced water. Only allow it to mix until you see the dough begin to bind together. As we need to keep the dough flaky, do not over work it! As soon as you see the dough cling together, stop the mixer. Scrape off any dough from the beater attachment, roll it into a ball and remove.

Step 2:
Place the dough on your work table and flatten it into a disk. Wrap it with cling film and place it into the fridge for a minimum of 30 minutes, to chill.

Step 3:
Once chilled, sprinkle some flour onto your work area and place the cold dough into it. Sprinkle some more flour over the dough and the rolling pin. Slowly roll the dough until it reaches the desirable size, a little larger than the pan and about 1/2 centimetre thick, or around a quarter inch. At this stage, you need to make sure that the work area is well floured so that the dough does not stick to the table!

Step 4:
Carefully wrap the dough around the rolling pin and gently place it over the pie pan. Using your fingers, mould it to the pan's shape with the dough overhanging. Press it into the bottom of the pan and around the edges. Using the small knife, cut off most of the excess dough but leave roughly half a centimetre above the edge of the pan, to give it a nice finish. With your fingers, pinch the dough into small ridges and place it into the freezer for 10-15 minutes to chill.

Step 5:
Pour the flour, sugar and the butter into the mixer and combine until it has the consistency of coarse salt. Remove it and transfer into a separate bowl.

Step 6:
Set the oven to 180ºC (350ºF/ gas mark 4)

Step 7:
Add the molasses or syrup into a bowl followed by the water, eggs, cinnamon and the baking soda. Whisk well to combine.

Step 8:
Sprinkle half of the crumble mixture over the bottom of the pastry. Pour on the syrup and sprinkle the rest of the crumble mixture on top.

Step 9:
Place the pie into the centre of the preheated oven and bake for 25-30 minutes. Remove after this time. The pie filling should be firm and springy to the touch.

Step 10:
Allow it to cool before cutting and serving.

American Apple Pie

2009-01-20T13:33:00.000-08:00

You will need:

For the crust:
- 500 g flour
- 360 g butter , cut into cubes
- 2 tsp salt
- 3 tbsp sugar
- 150 ml cold water
- some extra flour for dusting
For the filling:
- 6 granny smith apples , peeled, cored, and cubed
- 65 g sugar
- 65 g brown sugar
- ½ tsp cinnamon powder
- 1 tsp lemon juice
- 1 tbsp flour
- 50 g melted butter
- 1 egg , beaten with 2 Tbsp cream

Step 1:
Pour the flour into the mixer. Add the salt, the sugar and the butter. Mix on slow, for roughly 2 minutes, only until it becomes the consistency of coarse salt, with some of the pieces of butter still intact. Slowly begin to add in half of the water. Continue adding the water in small amounts, but just until the dough begins to cling together. Remove the dough from the hook and make into a ball. Remove it from the bowl.

Step 2:
Next, cut a third off the dough. Flatten and wrap both pieces of dough in cling film. Now place them in the fridge for a minimum of 30 minutes.

Step 3:
Set the oven to 180ºC (350ºF/ gas mark 4)

Step 4:
Sprinkle a little flour upon your work surface. Take the larger piece of dough and unwrap it. Dust the top with some flour. Roll it out to a large circle about less than half a centimetre in thickness. Move the dough around to help create a circle and to stop the dough sticking to the table. Wrap the dough around the rolling pin. Place it into to pie pan, being careful not to let it tear.

Step 5:
Mould the dough to the shape of the pan using your fingers. Cut off the excess dough that's over hanging leaving half a centimetre above the rim. Pinch the edge of the crust with your fingers to make little ridges. Transfer the shell into the fridge or freezer. Let it chill for at least 15-20 minutes.

Step 6:
Into the bowl of apples add the white sugar, brown sugar, cinnamon, lemon juice, flour and the butter. Mix together well.

Step 7:
Flour the work surface with flour. Roll out the remaining dough into a rectangle of 1/2 centimetre in thickness. Move it around in the flour to stop it sticking to the table. Then cut the dough into 8 long strips of about 1.5 centimetres wide.

Step 8:
Pour the apple filling into the chilled pastry shell. Spread and flatten the apple around the pan with a spoon. Brush the pastry edges with the beaten egg. Place the pastry strips diagonally across the top of the apples. Then weave them together, to create a lattice effect. Cut off the overhanging excess pastry. Press the edges down into the rim.
Brush the pastry lattices with a little bit of the egg wash.

Step 9:
Place the pie into the oven. Bake for about 60 minutes. Once brown, remove it from the oven.

Step 10:
Allow the apple pie to cool before serving. Your apple pie is now ready to serve. It goes perfectly with a little vanilla ice cream!

Apple Strudel

2009-01-20T13:26:00.000-08:00

You will need:

- 4 phylo pastry sheets
- 80 g bread crumbs
- 70 g sugar
- 1 tsp cinnamon
- 100 g butter melted
- 110 g sugar
- ½ tbsp cinnamon
- 35 g butter
- 50 g raisins
- 2 tbsp sliced almonds
- juice and zest from 1/2 a lemon
- 7 g corn flour
- 5 granny smith apples peeled and sliced into wedges
- powder sugar for presentation

Step 1:
Start your apple strudel by setting the oven at 200°C.

Step 2:
Place a pan on a medium heat. When hot, add the butter, let it melt and then add the apples. The apples will need to be cooked through, which will take about 7-10 minutes in total. Stir them occasionally. After a few minutes, add the sugar and mix again.
Let it cook for about a minute more and then add the raisins, almonds, and cinnamon and mix.

Step 3:
Now combine the lemon juice, lemon zest, and corn flour in a little bowl and add them to the apple filling. Stir it in thoroughly and let it thicken. Then, remove the filling from the heat and place it on a metal tray to cool.

Step 4:
Into a bowl, combine the breadcrumbs, the sugar, and the cinnamon. Mix well and set aside. We are now ready to begin the pastry.

Step 5:
Place a sheet of phylo on your work space and brush it generously with the melted butter. Now take the cinnamon mixture and sprinkle some of it over the entire surface.
Next lay another layer of phylo on top of the first sheet, brush it with some butter and then turn it over. Butter the second side and sprinkle it with the cinnamon mixture. Repeat this action with a third sheet.
For the fourth sheet of pastry, butter both sides of the pastry but do not add the cinnamon mixture. Now flip all 4 sheets of phylo so that the first sheet is on top.

TIP:
When working with phylo pastry, be sure to keep it underneath a damp towel. Otherwise, the pastry will dry out and become unmanageable!

Step 6:
We are now ready fill the phylo. Make a line with the mixture along the long edge of the pastry. Now carefully roll it into a log.

Step 7:
Place a piece of waxed paper on a baking tray and place the strudel on top of the paper. Press each end a little and place it in the oven. Let it cook for about 20 minutes.

Step 8:
Then you can take your apple strudel out of the oven. Place it on a cutting board and sprinkle it with a bit of powdered sugar. Cut it into slices and enjoy. Apple strudel is best served hot, with a little vanilla ice cream.

Cream Pie

2009-01-19T18:38:00.000-08:00

You will need:

- 80 ml milk
- 4 tbsp vegetable oil
- 4 whole eggs
- 140 g flour
- 140 g sugar
- 1 tsp baking powder
- 1 tsp vanilla
- 1 pinch of salt
For the pastry cream filling:
- 500 ml milk
- 6 egg yolks
- 1 vanilla bean
- 25 g butter
- 150 g sugar
- 60 g flour
- 150 ml cream , whipped
For the ganache:
- 220 g dark chocolate , chopped
- 220 ml hot cream

Step 1:
Set your oven to 180ºC (350ºF/ gas mark 4)

Step 2:
Pour the flour into a bowl. Add the baking powder and the salt and briefly combine.

Step 3:
Pour the milk and the oil into another bowl and set aside without mixing. Tip the eggs and the sugar into the mixer bowl. Whip on a high speed until fluffy. After roughly 3 minutes, lower the speed down. Add the vanilla and allow it to incorporate. Spoon in a third of the flour and add in a little of the milk and oil. Continue to add in the flour and the milk and oil mix in little amounts until they are all used and the batter is fully combined. Stop the mixer and remove the bowl.

Step 4:
Pour the batter into the baking pan, put it into the preheated oven and bake for 25-30 minutes or until done.

Step 5:
Add the sugar, flour and a little of the milk into the egg yolks and mix well with your whisk. Next, slice the vanilla pod horizontally, split it open and scrape out the pulp with your knife. Place both the pulp and bean into the saucepan and pour in the remaining milk.

Step 6:
Place the pan onto a medium to high heat and allow it to heat up. Pour some of the hot milk into the yolk mixture and mix it a little. Pour the whole yolk mixture back into the pan of milk. Stir continuously until it thickens into a custard like consistency then remove from the heat. Discard the vanilla pod, add the butter and whisk until combined.
Pour the liquid into a bowl and cover it with the film. Press the film down into the cream with your fingers - this stops a crust forming - and place into the fridge until chilled.

Step 7:
Near the end of the cooking time, test the cake for readiness. Insert the skewer into the middle. If it comes out free of batter it is done. Remove it from the oven and let it cool completely.

Step 8:
Pour the hot cream over the chocolate and mix until thoroughly melted.

Step 9:
Pour the chilled cream filling into a bowl. Whisk it a little, spoon in the whipped cream and mix well.

Step 10:
When the cake has nicely cooled, take it out of the pan and remove the parchment paper. Slice off the top of the cake to make the it level then slice it in half.

Step 11:
Generously heap one side of the sponge with the cream filling and spread it around to the sides. Place the other half of the sponge on top then spoon on the chocolate ganache and spread it over.
You can always place it in the fridge if you wish to chill a little.

Walnut Chocolate Bread Pie

2009-01-19T14:53:00.000-08:00

You will need:

- 500 g flour
- 120 g sugar
- 1 pinch of salt
- 50 g soft butter
- 20 g fresh yeast
- 100 ml milk
- 120 ml cream
- 1 egg
- 50 g flour for dusting
For the chocolate filling
- 240 g cream
- 360 g dark chocolate , chopped
- 65 g butter , cubed
- 100 g walnuts , chopped
- 75 g butter , melted

Step 1:
Pour the flour into the mixing bowl. Add the sugar, salt, butter, yeast, milk, cream and egg. Lower the hook attachment and blend for 5 minutes - this can be done manually if you prefer. After 5 minutes the dough will be ready, so flour your hands to avoid sticking.

Step 2:
On a floured surface, carefully knead the dough with the palm of your hand and transfer to a bowl. Cover the bowl with a tea towel and allow to rise by leaving it for 2 hours in a warm room.

Step 3:
Now place a saucepan on a medium heat. Pour in the cream, bring to the boil and remove from heat. Pour the hot cream over the chopped chocolate and mix together. Add the butter and whip using the spoon. Add more butter and the walnuts and allow to cool.

Step 4:
Press down on the dough and transfer to a floured surface. Using the rolling pin, flatten the dough into a pizza-shape about half a centimetre thick. Pour over the chocolate sauce and spread evenly with the rubber spatula.

TIP:
Cold dough is easier to manage so place it in the fridge to cool.

Step 5:
Using a large knife, cut the dough into thick slices approximately 3 cm wide. Transfer the slices to a spring form tin and the slices will transform into a cake. Allow to sit for 15 minutes before baking.

Step 6:
While you wait for the pie, preheat the oven to 180 degrees centigrade.

Step 7:
Brush the top of the pie with butter and bake in the centre of the oven for 15-20 minutes.

Step 8:
Remove the pie from the oven, brush once more with butter and sprinkle with icing sugar. Serve this pie as an afternoon treat!