Bread and Pastry Archives - Pagina 3 van 4

Apple Pancakes

Serves 4

Ingredients
for the pancakes
¾ cup milk (about 200 ml)
1½ tablespoons vinegar
1 cup flour
3 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
½ teaspoon salt
1 egg
2 tablespoons oil

caramelized apples
2 tablespoon butter
2 apples, peeled, cored, and thinly sliced
2 tablespoons brown sugar
½ teaspoon cinnamon
⅓ cup maple syrup

Method
Whisk together the milk and vinegar and allow to rest for 5 minutes.

While the milk is curdling (the milk will literally start to separate. Don't be alarmed, this is supposed to happen!), whisk together the flour, sugar, baking powder, bicarbonate of soda and salt in a large bowl. Whisk egg and oil into milk. Add the wet ingredients to dry ingredients and stir until combined (don't over-mix, it should still have some lumps).

Heat a non-stick frying pan over medium heat and grease with some sunflower oil. Pour large spoonfuls of the batter into the pan. Cook about 2 minutes until bubbles form and the edges start to look "dry". Use a spatula to flip the pancakes and cook another 1-2 minutes on the other side. Set the pancakes aside and repeat with remaining batter.

Using the same pan, add the butter, apples, brown sugar and cinnamon. Stir over medium heat 3-5 minutes until apples are tender. Add the maple syrup. Serve the apples over the warm pancakes.

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

Banana Cake

This cake is the perfect think to make when you have some bananas from the past week which are bit over-ripe. Not only will you be using them up and not wasting anything, but your friends and family will love you for doing so.

Serves 8-10

Ingredients
125 g butter, softened
45 g brown sugar
220 gr castor sugar
3 eggs
300 g plain flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
180 g sour cream
1 cup roughly mashed ripe banana
caramel sauce

Method
Preheat the oven to 180° C. Place the butter, caster sugar and brown sugar in the bowl of an electric mixer and beat until light and creamy.

Gradually add the eggs and beat well. Sift the flour and baking powder over the mixture. Add the cinnamon, sour cream and banana and stir to combine.

Spoon the mixture into a greased loaf tin. Bake for about 40 - 50 minutes or until cooked when tested with a skewer. Cool on a wire rack.

Make the caramel sauce, according to the recipe given. Serve warm drizzled over the cake.

by Mischa de Winter

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.

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

Crepes Suzette

Today, February the 17th is International pancake day. While we love the traditional pancakes with a little cinnamon-sugar and lemon and American pancakes, we felt that we wanted to make it a little more indulgent. So here is an absolute classis which everyone should have in their repertoire.

Serves 4-6

Ingredients
100g flour
1 egg + 1 egg yolk
about 300 ml milk
pinch of salt
1 tablespoon oil
butter for frying

Suzette Sauce
75 g butter
150g sugar
2 lemons
2 oranges
3 tablespoons Grand Marnier or orange liqueur, or to taste

Method
Mix the egg and egg yolk with the flour, oil and a pinch of salt and add part of the milk. Whisk until you have a thick mixture and add as much of the remaining milk as needed. (This can also be done in the food processor.) The batter should be the consistency of cream.

Allow the batter to rest for ± 30 minutes. Cook the crepes in a crepe pan or frying pan and allow to cool on a wire rack.

Grate the zest of the 1 lemon and 1 orange and squeeze the juice from all. Place the sugar in a pan and caramelise over a medium heat until an amber colour. Carefully add the citrus juices and cook over a low heat until the sugar dissolves. Mix in the butter, grated zests and Grand Marnier or orange liqueur. If you dare, flambé the liqueur before adding, but please be very careful!

To serve, fold the crepes into quarters and reheat briefly in the sauce. Serve with scoops of vanilla ice cream.

by Mischa de Winter

Valentine's Shortbread Hearts

We've already given you a recipe for shortbread, but here's a twist turn turn them into Valentine's heart cookies.

Ingredients
250 g flour
75 g castor sugar
150 g unsalted butter
pinch of salt

Method
Preheat the oven to 170° C.

Place the flour, sugar, butter and a pinch of salt in the bowl of a food processor. Blend until the mixture resembles breadcrumbs and starts binding together.

Remove the dough from the food processor and knead lightly until the mixture comes together. Roll the pastry out thinly cut into hearts with a pastry cutter. Place onto a baking tray lined with baking paper and prick with a fork to prevent them rising too much.

Bake for about 15-20 minutes until pale golden. Remove from the oven and sprinkle with castor sugar. Allow to cool completely. Decorate with pink icing) or any color of your choice. You can either make your own or use store bought.

Shortbread keeps well for a couple weeks if stored in an airtight container. But if you're as greedy as we are, it will probably only last a couple of days!

If you don't have a food processor, shortbread and also be made by hand.

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

Chocolate Guinness Cake

Nigella Lawson is famously known as The Domestic Goddess. Her cakes and dispelling baking myths have made her a household name. Recently someone told us we had to make her Chocolate Guinness cake. So we did. The combination of chocolate and Guinness makes a deep, dark cake, which is moist and delicious. And now we're sharing the recipe with you.

Ingredients
250 ml Guinness
250 g unsalted butter
75 g cocoa powder
400 g castor sugar
142 ml sour cream
2 large eggs
1 tablespoon vanilla extract
275 g plain flour
2 ½ teaspoons bicarbonate of soda
for the topping
300 g cream cheese
150 g icing sugar
125 ml cream

Method
Preheat the oven to gas mark 180°C and butter and line a 24cm springform tin with baking paper.

Pour the Guinness into a large wide saucepan, add the butter and heat until the butter has melted. Whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the buttery Guinness pan and finally whisk in the flour and bicarb.

Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.

When the cake's cold, place it on a flat platter or cake stand and start with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. This can also be done in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese. Add the cream and beat again until it makes a spreadable consistency.

Ice the top of the cake and serve.

by Mischa de Winter

Beef Wellington

This is a classic recipe which is having somewhat of a renaissance. This recipe is based on one I learned while training at Silwood Kitchen in Cape Town. It was first made at the school by it's founder, Lesley Faull, who learned it at Le Cordon Bleu in Paris in November 1966.

Serves 6-8

Ingredients
For the crêpes
100g flour
1 egg + 1 egg yolk
300 ml milk
pinch of salt
1 Tablspoon oil
butter for frying

For the Wellington
1 kg beef fillet, cut from the middle and trimmed (we use Simmentaler from Lindenhoff)
750 g chestnut mushrooms
olive oil
butter
1 teaspoon fresh thyme leaves
2 cloves garlic
splash of dry sherry
salt and pepper
English mustard powder
500 g all butter puff pastry

Method
Begin with the crepes. Mix the egg and egg yolk with the flour, oil and pinch of salt and add part of the milk. Whisk until you have a thick mixture and add the remaining milk. (This can also be done in the food processor). Allow the batter to rest for ± 30 minutes. Cook the crêpes in a crêpe pan and allow to cool on a wire rack.

Heat a frying pan with olive oil over high heat. Season the fillet well with salt an pepper. Brown on all sides until well coloured and set aside to cool. It's important never to put pastry around warm meat, as it will become soggy.

Clean and trim the mushrooms. Place them, together with the garlic and thyme leaves in a food processor until very finely chopped. Heat a frying pan over high heat with a splash of olive oil and a knob of butter. Fry the mushroom mixture for a goof 10 minutes until all the liquid has cooked away and the mushrooms are quite dry. Add a splash of dry sherry and allow it too to cook away. Season with salt and pepper. Allow to cool. It's important that the mushroom mixture is dry, this will also help the pastry stop getting soggy.

Season the fillet with English mustard powder. Lay cling wrap on your work surface and lay about 4 crepes (depending on their size) in an even layer. Spread generously with the mushroom mixture. Lay the fillet on and fold roll up, using the cling warp to guide you. Twist the the edges of the pastry to for a 'christmas cracker' so that you get a nice even shape. Place in the fridge to chill.

Roll out the pastry on floured surface to approx. 5 mm thick. Place the crepe wrapped fillet on the pastry and brush with beaten egg. Pull the sides of the pastry around to wrap up the fillet like a parcel. Refrigerate for at least 30 minutes to chill. This can be done a few hours in advance.

Heat the oven to 200 C. Remove the Wellington from the fridge and place on a baking tray lined with baking paper. Brush the pastry with the remaining beaten egg and sprinkle with some coarse salt. Bake for 30-35 minutes for medium rare. Remove from the oven and rest for 10 minutes before slicing, or else all the juices will run out.

To serve, slice into pieces about 2,5 cm thick. Delicious with a red wine-port sauce and seasonal vegetables.

This dish works well served with Artadi Tempranillo.

by Mischa de Winter