baking Archives - Pagina 2 van 2

Jam Doughnut Muffins

Ingredients
140 g castor sugar, plus 200 g extra for dusting
200 g plain flour
1 teaspoon bicarbonate of soda
100 ml natural yogurt
2 large eggs, beaten
1 teaspoon vanilla extract
140 g butter, melted, plus extra for greasing the tin
12 teaspoons raspberry or apricot jam

Method
Heat an oven to 180 C. Lightly grease a 12-hole muffin tin.

Place 140 g sugar, the flour and bicarbonate of soda in a bowl and mix to combine. In a jug, whisk together the yogurt, eggs and vanilla. Tip the jug's contents and melted butter into the dry ingredients and quickly fold with a metal spoon to combine.

Divide two-thirds of the mixture between the muffin holes. Carefully add 1 tsp jam into the centre of each, then cover with the remaining mixture. Bake for 16-18 mins until risen, golden and springy to the touch. Leave the muffins to cool for 5 mins before lifting out of the tin and rolling in the sugar.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

by Mischa de Winter

Tomato, Basil and Parmesan Quiche

Ingredients
Pastry
280 g plain flour, plus extra for dusting
140 g cold butter, cut into pieces
a pinch of salt

Filling
300 g cherry tomatoes
10 ml fresh thyme leaves
salt and pepper
drizzle olive oil
50 g parmesan, grated
2 eggs
250 ml cream
small bunch basil leaves, shredded, plus a few small ones left whole for scattering

Method
Heat the oven to 120 C. Cut the cherry tomatoes in half and lay on a baking sheet lined with greaseproof paper. Sprinkle with thyme leaves, salt, pepper and a drizzle of olive oil and bake for 1 hour until slightly dried and the flavour concentrated.

To make the pastry, tip the flour, a pinch of salt and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tablespoons cold water, then bring everything together with your hands until just combined. Roll into a ball and rest in the fridge for 30 minutes.

Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 minutes. Increase the oven temperature to 180 C.

Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with dried beans or rice. Blind-bake the tart for 20 minutes, remove the paper and beans, then continue to cook for 5-10 minutes until lightly browned. Remove the tart case from the oven.

While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season with salt and pepper. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices with a green salad.

by Bernadette Evers

Carrot Cake with Cream Cheese Icing

This carrot cake recipe is gluten free. The flour is replaced with ground almonds, which ensures that this is a light and moist cake. Of course carrot cake wouldn't be complete without the obligatory creame cheese topping.

Serves 8

Ingredients

5 eggs
265 g brown sugar
1 teaspoon vanilla extract
125 ml sunflower oil
440 g ground almonds
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon baking powder
400 g carrots, peeled and grated
75 g shredded coconut
70 g toasted pecan nuts, roughly chopped
80 g golden raisins

cream cheese icing
250 g cream cheese
55 g icing sugar, sifted
1 tablespoon lemon juice

Method
Preheat oven to 160°C.

Grease and line the base of a 24 cm springform tin with non-stick baking paper.

Place the eggs, sugar and vanilla in an electric mixer and whisk for 15 minutes or until thick and tripled in volume. Place the oil, ground almonds, cinnamon, ginger, nutmeg, baking powder, carrot, coconut, pecans and raisins in a large bowl and mix well to combine. Fold through the egg mixture and spoon into the tin.

Bake for 1 hour 20 minutes – 1 hour 25 minutes or until a skewer inserted into the cake comes out with a few crumbs attached. Allow to cool completely in the tin before refrigerating for 2–3 hours or until firm.

To make the cream cheese icing, place the cream cheese and sugar in an electric mixer and beat for 5 minutes. Scrape down the sides of the bowl, add the lemon juice and beat for a further 1 minute or until smooth. Carefully remove the cake from the tin and pread with the icing.

by Mischa de Winter

Chocolate Chip Cookies

Everybody loves a good chocolate chip cookie. Here is our recipe - it's simple to make but always gives great results. A great way to get the kids in the kitchen.

Ingredients
125 g butter, softened
1 1/4 cups brown sugar
1 teaspoon vanilla extract
1 egg, beaten
1 1/2 cups plain flour, sifted
1/2 teaspoon baking powder
1 1/2 cups chocolate chips

Method
Preheat oven to 180°C and grease a baking tray or line with baking paper.

Cream the butter and sugar. Beat in the vanilla extract and egg. Stir in the sifted flour and baking powder until just combined. Stir through chocolate chips. (At this point you can form the mixture into a log and freeze for later. Just slice into 1 cm thick rounds and bake.)

Place spoonfuls of the mixture onto baking tray, allowing room for spreading. Bake for 15 – 20 minutes or until golden. Allow to cool on a wire rack before diving in!

by Mischa de Winter

Babas au Rhum

Makes about 16

Ingredients
100g raisins
1¼ cups rum
100g butter, softened to room temperature
25g fresh yeast or 10g dried yeast
250g flour, sifted
25g sugar
generous pinch of salt
4 eggs
50g melted butter, for greasing

Syrup
1 liter water
500g sugar

Method
Soak the raisins in the rum.

Mix the yeast with 2 tablespoons warm water. Put the flour in a large bowl and make a well in the centre. Add the sugar and salt, 2 eggs and the yeast mixture. Mix with a wooden spoon until the dough is elastic, then add the other egg. Work this in and then add the final egg and work it in. Finally add the softened butter and the drained raisins.

Brush 16 dariole moulds with the melted butter. Divide the dough into 16 small pieces and put a piece into each mould. Leave in a warm place until the dough has risen to fill the moulds. Preheat the oven to 200°C and then bake them for 15-20 minutes. Turn the babas out immediately onto a rack and allow to cool completely.

Prepare the syrup by boiling together the water and sugar. Add the remaining rum. Dip each baba into the boiling syrup and leave submerged until no more air bubbles are released. Drain and place on a cake rack resting over a dish. As the rum syrup collects in this dish, repeatedly spoon it over the babas to keep them very moist.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

by Bernadette Evers

Cape Seed Bread

This is a typical South African bread recipe. It's healthy and delicious.

Makes 1 loaf

Ingredients
1 cup bran
4 cups wholewheat flour
15ml sunflower oil
15 ml honey or brown sugar
15ml salt
100ml each sesame seeds, sunflower seeds and poppy seeds
3 cups lukewarm water
30g fresh yeast

Method
Mix the bran, flour, honey or sugar, salt and seeds together in a bowl.

Dissolve 1 teaspoon sugar in 250ml lukewarm water, add to the fresh yeast and leave in a warn place until frothy. Make a well in the center of the dry mixture and pour in the yeast mixture.

Now, using a wooden spoon, add as much of the remaining water as the flour will absorb. (The consistency should be that of a fruit cake).

Spoon into a well-greased 750g loaf pan. Cover and set aside to prove for about one hour until the mixture has risen to fill the pan.

Bake at 200º C for approximately 60 minutes until the bread is cooked through.

by Mischa de Winter

Baba au Limoncello

Ingredients
100g butter, softened to room temperature
25g fresh yeast or 10g dried yeast
250g flour, sifted
25g sugar
generous pinch of salt
4 eggs
grated zest of 1 lemon
50g melted butter, for greasing

SYRUP
1 liter water
500g sugar
1 cup limoncello

Method
Mix the yeast with 2 tablespoons warm water. Put the flour in a large bowl and make a well in the centre. Add the sugar and salt, 2 eggs and the yeast mixture. Mix with a wooden spoon until the dough is elastic, then add the other egg. Work this in and then add the final egg and work it in. Finally add the softened butter and the lemon zest.

Prepare the syrup by boiling together the water and sugar. Add the limoncello. Dip each baba into the boiling syrup and leave submerged until no more air bubbles are released. Drain and place on a cake rack resting over a dish. As the limoncello syrup collects in this dish, repeatedly spoon it over the babas to keep them very moist.

by Bernadette Evers