Basic Home cooking
Many mistakes in the kitchen are made when unrealistic expectations are built up. If you’re someone who’s first attempted a soufflé when you’re expecting guests, you know exactly what I mean. The best way to confident cooking is using a recipe you’re CONFIDENT with. If you don’t want to spend the whole night fussing over detail and worrying about success I suggest you pick something that is not only straight forward but leaves your guests asking for a second helping!
When using a recipe for first time, remember to read it a couple of times just in case you forget an ingredient, or misread the oven temperature. There’s many a time when I’ve left a half done cake mixture on the bench only to rush to the supermarket for something as simple as milk. Secondly set aside more time than you think you might need, it’s always best to have a spare half an hour to play with.
Today I’ve put together a couple of my favourite recipes. My first recipe comes from ‘http://www.booktopia.com.au/aww-sweet-treats/prod9781863968683.html’. I love this book because it has a variety of big impact recipes that require very few ingredients. It’s a great ‘go to’ book if you’re looking for something special to put on the table.
Hazelnut thins
1 egg white
¼ cup brown sugar (it says light brown sugar but I just used what I had in my cupboard)
2 tablespoons plain flour
2 teaspoons cocoa powder
30g butter, melted
1 teaspoon milk
1 tablespoon ground hazelnuts
¼ cup brown sugar (it says light brown sugar but I just used what I had in my cupboard)
2 tablespoons plain flour
2 teaspoons cocoa powder
30g butter, melted
1 teaspoon milk
1 tablespoon ground hazelnuts
Firstly melt the butter and put aside. Beat the egg whites til soft peaks form. Gradually add the sugar beating in between each lot til the sugar dissolves. Stir in sifted flour and cocoa powder, then butter, milk and ground almonds. Get out a rolling pin and wedge the end between two jars on the bench so it’s steady.
When your mixture is ready, line your first tray with baking paper. Take a level teaspoon of mixture and spread into an 8cm circle using a metal spatula or the back of the teaspoon, making sure to spread it out evenly. Space each about 4cm apart on the tray. You should fit about 4 per tray. Bake for 5-7 minutes. It’s best to cook one tray at a time unless you have more than one rolling pin. Remove your thins with a metal spatula and place over your rolling pin. They won’t mould exactly to the rolling pin, so don’t force them, you just want a slight curve.
Cool and serve with ice-cream or a cup of coffee. Remember if you break any; keep them in a jar for some quick chocolate cake deco, or just for a yummy snack!
Chocolate dessert tarts with white chocolate mascarpone filling and raspberries to top
This is really a combination of recipes from both William Angliss institute and Nigella. I used this recipe in the desserts class at school and got top marks for it. The pastry is from a chocolate tart recipe which I was afraid to use, as the filling was always a bit risky when cooked. So I decided to combine this lovely chocolately pastry with a soft rich light filling from http://www.booktopia.com.au/how-to-be-a-domestic-goddess/prod9780701171087.html. You will need
Preheat your oven 180˚C. This recipe should make about 6, 10cm tarts. Use tart cases with removable bases.
150g butter (cold)
200g plain flour
25g cocoa powder (sifted)
½ pinch salt
1 egg
95g sifted icing sugar (sifted)
½ teaspoon vanilla essence
milk or water 20ml (only if the dough is slightly dry)
rice or pastry weights
Start out by rubbing the butter into the flour, til the consistency is like breadcrumbs. Add the sifted cocoa powder and salt. Add the egg, vanilla and sifted icing sugar. Bring together all the ingredients and combine thoroughly to a soft dough. If the dough feels dry add the milk OR water and combine.
Refrigerate dough for 10-15 minutes, just so it’s easier to handle.
200g plain flour
25g cocoa powder (sifted)
½ pinch salt
1 egg
95g sifted icing sugar (sifted)
½ teaspoon vanilla essence
milk or water 20ml (only if the dough is slightly dry)
rice or pastry weights
Start out by rubbing the butter into the flour, til the consistency is like breadcrumbs. Add the sifted cocoa powder and salt. Add the egg, vanilla and sifted icing sugar. Bring together all the ingredients and combine thoroughly to a soft dough. If the dough feels dry add the milk OR water and combine.
Refrigerate dough for 10-15 minutes, just so it’s easier to handle.
Take the dough out of the fridge when it is firm enough to roll out. Lightly dust the bench and the rolling pin. Press the dough down with the palm of your hand, and shape the sides. This makes it easier to roll it out. Take the well dusted rolling pin and roll out the dough to til half a centimetre in thickness. Use a 14cm cutter and cut out a circle of the pastry.
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Place the pastry in the middle and use your fingers to mould it gently. Cut off any excess by rolling the rolling pin over the top of the case.
You may need to re-roll the pastry quite a bit, but don’t worry, the egg should keep it the right consistency. And anyway, there’s nothing a little icing sugar can’t disguise.
Take out your gladwrap. Most plastic wraps are oven proof, but just double check before using. Cut the plastic into large squares. Place the squares over the pastry cases, fill with rice so it goes all the way to the edges of the tin and bring the sides of the gladwrap together creating a bundle. Make sure the bundles are secure so no rice goes astray. You can also use pastry weights. I’ve used rice because with such small cases I wanted to cover as much area as possible. Place cases into the oven for 10 minutes or until the sides feel dry. Remove from the oven and take out all the rice bundles. Place back into the oven for 5-10 minutes or until the pastry feels completely dry all over. Cool cases, THEN remove from tins.
Take out your gladwrap. Most plastic wraps are oven proof, but just double check before using. Cut the plastic into large squares. Place the squares over the pastry cases, fill with rice so it goes all the way to the edges of the tin and bring the sides of the gladwrap together creating a bundle. Make sure the bundles are secure so no rice goes astray. You can also use pastry weights. I’ve used rice because with such small cases I wanted to cover as much area as possible. Place cases into the oven for 10 minutes or until the sides feel dry. Remove from the oven and take out all the rice bundles. Place back into the oven for 5-10 minutes or until the pastry feels completely dry all over. Cool cases, THEN remove from tins.
The filling
50g white chocolate, melted and cooled slightly.
250g marscapone room temperature
100ml double cream
50g white chocolate, melted and cooled slightly.
250g marscapone room temperature
100ml double cream
Beat together til smooth and spoon into cold pastry cases.
Wash and drain raspberries and place on top. These are best served immediately as the pastry can go a bit soggy with the moisture.
Wash and drain raspberries and place on top. These are best served immediately as the pastry can go a bit soggy with the moisture.
Have fun with these recipes, and remember (like my great grandmother Elsie May used to say) a good cook never mentions the faults in their cooking, just dish it up!
Support common cookery by following my blog, lots of handy hints and tips to come.
Next week I'll be showing you how you can make the most of your dollar with fresh fruits from your local supermarket.
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