Macaroons




Almond Macaron



Macaroons first appeared in Italy in the late 18th century.  These were almond meringue cookies that were made first in monasteries by nuns.  The name of the cookie comes from the Italian word maccarone (mah-kah-ROW-nay or  fine paste,

During the French Revolution (1789-1799 the  recipe was carried on by a pair of Carmelite nuns to France,  who in hiding seeking asylum in the town of ‘Nancy’ , paid for their housing by baking and selling the macaroon cookies, and thus became known as the “Macaroon Sisters” (the French word is macaron, pronounced mah-kah-RONE).

These colorful small and cute looking cookies are  crisp on the outside, smooth  soft and chewy  in the middle, are made from Almond powder, confectioners’ sugar and egg whites. They come in vibrant colors and look absolutely gorgeous and stylish when served.

When I mention ‘Macarons’ , I cannot forget to mention Ladurée the very famous brand for luxury cakes and pastries from  France. You get the BEST and the most exquisite flavors of  the double-decker macaron, here. Apparently they sell a whopping 15,000 macons every day.  My favorite however is the Ganache filling macarone. I must admit as simple as they look, they aren’t simple to make.

Macarons :

150 gms Powdered Sugar
150 gms Whole Almonds
110 gms Egg Whites  ( approx. 4 eggs )

A pinch of salt

120 gms Granulated Sugar

2-3 drops of food color ( I used Rasberry Red) .

Chocolate Ganache :
1/2 cup heavy cream
2 tablespoons unsweetened cocoa powder
145 gms Dark chocolate, roughly chopped
120 gms unsalted butter, at room temperature

Preheat the oven to 110°C. Pulse the confectioners’ sugar and almond flour sugar in a food processor to a very fine powder. Sieve to gets rid of lumps.

Beat the egg whites with salt until the whites form soft peaks when . Add the granulated sugar and beat until the whites form stiff peaks. Gently fold in the almond and sugar mixture with a rubber spatula.

Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe out 1-inch-diameter mounds about 2 inches apart on the prepared baking sheets. Bake, one sheet at a time, for 6 to 8 minutes or until the tops are baked and look dry but the macaroons are still slightly soft to the touch.

To transfer the cookies, dampen the bottom of the parchment paper. Carefully peel the paper off the macaroons and transfer to wire racks to cool completely.

For the Chocolate Ganache

In a saucepan bring the fresh cream  to a boil over high heat. Remove the pan from the heat and whisk in the cocoa powder. Add the chocolate and butter and whisk until smooth. Let cool to room temperature, then refrigerate, covered, for at least 30 minutes, or until the filling is firm enough to its spread.

If desired, transfer the filling to a pastry bag fitted with a 1/2-inch plain tip. Pipe the filling, or spread it with a table knife, generously on the flat side of half of the macaroons. Top with the remaining macaroons, flat-side down, pressing together gently to form sandwiches.

The Classic Italian Biscotti




Classic Italian Almond Biscotti

 
Originally made as a long-shelf-life food  for travelers and carried by the Roman Legions, today’s biscotti are a popular accompaniment to cappuccino .

The modern biscotti however is associated with the Tuscan region of Italy, this I assume is because of the plentiful almond groves you will find in the Prato region where these are still known as Cantucci.

Almond Blossom in Tuscany



This popular Italian cookie traces its origins to Roman times and was the staple diet of the Legions.. The word biscotto derives from “bis,” Latin for twice, and “coctum” or baked (which became “cotto,” or cooked). The Roman biscotti were more about convenience food for travelers rather than a pleasurable treat for diners.

The cooking mechanism of this unleavened, finger-shaped wafers  is first baked and this sliced and toasted is a second time  second time to completely dry them out of their moisture, this increases its shelf life and can be stored for upto a month in an airtight container,

 During the Renaissance European cuisine when through a change, and with it Biscotti re-emerged in Tuscany, where it was once again  served with not only coffee but also with the local sweet wine ( Vin Santo)Centuries later, many still agree that dipping biscotti into Vin Santo is a perfect way to end a meal, or to while away an hour at a café.

  

From the almond receipr of Tuscany, the recipe has today expanded to anisette-, amaretto- and lemon-flavored dough and to other spices; to biscotti with raisins and other dried fruits; to biscotti studded with chocolate morsels , dipped in chocolate and with other varieties of nuts. Today, the flavorings are only limited to your imagination ... and whats more the Biscotti recipe calls for no butter or oil. Its virtually fat free !!!

Ingredients :

225 gms Flour

1 tsp Baking Powder

1/2 tsp Almond extract

1 tsp Vanilla extract

3 eggs

A pinch of salt

400 gms Roasted Almonds (chopped coarsely)

125 gms Sugar

Method :

Bake almonds in oven for 10 minutes at 180 degrees centigrade. Sieve together baking powder, salt and flour. Mix in a bowl the eggs vanilla, almond extract and sugar. Beat well and knead a dough with the eggs. On a lightly floured surface roll dough into a log about 14 inches (35 cm) long and 3 - 4 inches (8 - 10 cm) wide. Transfer log to the prepared baking sheet with butter paper and bake for 30-40 minutes, or until firm to the touch (log will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer log to a cutting board and, using a serrated / bread  knife, cut log into slices 1/2 inch (1.25 cm) thick on the diagonal.   Arrange evenly on baking sheet.  Bake for 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.  I like to dip one side of the biscotti with melted dark chocolate. They taste heavenly !!!






Fairy Cup Cakes

                                 

Origin of Cup Cakes

Cup cakes were originated in Britain. Even though the Americans claim that it was them.. Who ever did, I personally feel that it is the British who invented the cup cakes, because going back to the country's customs and its history of drinking tea during evening ( high tea) with sandwiches, cold meats and cakes. It was definitely them,and since they go well with a cup of tea, it is called a Cup Cake.

Another reason why these cakes are called cup cakes is because they have very simple measurements, its 1cup:1cup:1cup of  butter:sugar::flour.

Fairy Cup Cakes

Cup Cakes are sometimes called baby cakes and fairy cakes, they are small, individual cakes, usually wrapped in paper containers and topped with frostings. They are called fairy cakes because the small and tiny seving is good enough to serve a fairy. Also perhaps these cakes look so dainty and dress up they are calles Fairy Cup Cakes. Cup cakes are perfect for any party especially for kids  party , made with a whole lot of attractive colours, decorations and toppings. Cup cakes are a rage, and a hit even with adults. I've decided , for my next reunion with friends, I'm going to do cup Couture Cupcakes :)

Ingredients :

For ther Cup Cake (makes 12)
100 gms White Unsalted Butter, softened
100 gms Self Raising Flour
100 gms Castor Sugar
2 eggs

For Sugar Frost Icing
200 gms Icing Sugar
2tbsp Warm Water

For Butter Cream Icing
1/2 cup Butter
1/8th Tsp Salt
4 cups Icing Sugar
2 egg yolks (optional)
1 tsp Vanilla Essence
2 tbsp Milk

For Decoration
Few drops of edible food colour
Sugar and chocolate sprinklers/toppings/sugar flowers/glaced cherries

Method (Cake):

Pre heat oven to 190 degrees. Place butter paper cup cases in a shallow cup cake tray /tin

In a large bowl, beat the butter and sugar until pale and fulffy. Gradually add the eggs. Beat well. Now fold in the flour lightly with help of a spoon or spatula.

Divide the mixture evenly between the cup cases and bake in the pre-heated oen for 15-20 minutes Cool on wire rack.

For the Icing:

You can either do a simple sugar frosting or a heavy butter cream frosting. For the simple sugar frosting, mix together sifted icing sugar and warm water, stir it add water if desired which is just enough to form a smooth paste and form a coat to cover the cup cake with back of a wooden spoon.

For Heavy Butter Cream Icing :

Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Add egg yolks and vanilla essence, blend well. Add remaining sugar and milk alternatively, until you get the right consistency.
Your basic butter cream is ready. You can now use this as your vanilla flavoured icing. With this same icing you can build on many flavours such as peanut icing - by adding peanut butter to the butter cream, lemon icing - by adding lemon rind and few drops of lemon to the butter cream, coffee icing- by adding coffee powder to butter cream, and chocolate icing - by adding molten melted dark/milk chocolate to butter cream.

To Decorate :

Chocolate Cup Cake

Cup Cakes with Butter Cream Frosting

Stir in few drops of  food colour in the icing if desired. Spread the icing with the help of spatula, spoon or icing bag, and decorate with choice of topping, sprinkles, chocolate vermicelli, silver balls, glaced cherries or sugar flowers.

Strawberry Pie

  

Strawberry Pie

I am truly surprised !!!!  Baking after all is not all that difficult. I completely enjoyed every step that went to baking this Pie. The secret of good cooking or baking lies in the "prepartion", get the Prep right, if you have all the ingredietns assembled before the process of actually cooking, it gets easy, after that it is all about putting the ingredients together.

Here's the receipe :

Ingredients :

(For the Crust)
180 gms Plain Flour
100 gms Cooking Butter ( cold or frozen)
2 tbsp Icing Sugar
1 egg yolk
Cold Water

(For the Custard)
350 ml Milk
60gms Castor Sugar
1 Vanilla Pod
2 Egg yolks
1 tbsp Flour
2 tbsp Cornflour
( Best substitute for Flour and cornflour will be 2 tbsp of Vanilla Flavoured Custard, thats what I did for this receipe, it tastes much better )
150 ml Fresh whipped Cream

(For the Garnish)
Sliced or halfed Strawberries
1 tbsp Strawberry Jam ( melted )

Method :

Mix together the butter and flour, start working these two together with the help of your finger tips so that the butter and flour are well blended, this process takes a good 10 minutes. Once you see the whole mixture is grainy and coarse in texture, add the egg yolk and work the dough by adding just a little bit of cold water to make a dough. Make sure the dough isn't too patchy and dont work too agressively with it either. Once done, wrap in a cling film and set in the refridegerator to cool for 10 minutes.

Meanwhile you can make the custard. Pour the milk in a heavy bottom pan, slit the vanilla pod and scrap the vanilla pulp carefully ( this is my most favorite part....ahhhh pure vanilla !!!! ) add the vanilla to the milk. Beat 2 egg yolks and add it to the boiling milk while whisking it continuosly. Dilute the flour and cornflour in 2 tbsp of milk or water and add to the boiling milk ( in this case I added Vanilla custard powder ). Keep stirring until thick and done.

Now strain this mixture and let it cool. Once cool, add the whipped cream and the filling is ready.

Grease the pie mould and keep ready. I have used a Silicon/Rubber Baking mould which I greased with butter. Silicon moulds are really good, but you may use a normal quiche or pie tray to do the same. On a flat surface roll out the dough (round)  to 8.5 diameter . Make sure you place a cling film underneath before you start to roll out so that it is easy to lift the pastry. Once you have evenly rolled out the pastry lift the cling flim and flap the pastry on the mould, cut off the extra sides and press softly to make sure the pastry is touching the base of the tray. Prick the bottom of the pastry with fork randomly. Place a butter paper and fill the mould with any gram or pulse to add weight to the pastry while blind baking the pastry.

Pre-heat oven at 180 degrees. Place the mould in the oven and bake for 20 minutes. Remove the pulses and now bake open for another 5 minutes. Remove the pastry and let it cool on wire rack.

Fill the crust with the vanilla custard and place in refrigerator to set and cool. After an hour garnish it it with strawberries and lastly glace the dish with melted strawberry jam.



 

My First Tea Cake Baked Perfectly!

Vanilla & Chocolate Chip Tea-Cake

This is a perfect cake to bake accompanied with Tea or Coffee. I 'was' a good cook, stress is on "WAS"...mind it.....because the hectic work style barely gave me time to what I used to like the most. I am good at several other forms of cooking minus BAKING, I always thought, that it is not my cup of tea.

But honestly, I think it was more to do with the high calorie ingredients that go into baking that kept me at bay. Margarine, Butter, Oil, Sugar, Super refined Flour all the things that are big NO NO....

I don't know what made me change my mind, but I went ahead and bought a new Oven yesterday, and I must admit that I am very happy with this decision. My first love towards baking started during 1996, when I joined a 3 day class with the city's best French 'La pâtissière'.

The way she worked her way into her bakery kitchen with so much ease really surprised me. Not only did I learn the basics of Baking, Icing, Filling, but also what she was best known for 'fondant sugar decoration'. But that was it, I did not persue my passion after that, for the simple reason, my mind kept saying NO NO NO....its fatty :)

But now, when the mind and heart as well as body has control on what you eat moderately, I decided I will get back to 'Big B' '......'Baking'.

So here I am after making my first sucessful Vanilla - Chocolate Chip Tea Cake, and here is the receipe :

Ingredients :

150 gms Butter or Margarine
150 gms Castor Sugar
3 tsp Baking Powder
3 nos. Eggs
1 tsp Vanilla Essence
1 tbsp Chocolate Chips

Method :

Prepare the baking tin. Grease the tin and line with butter paper.

Sift together flour and baking powder.

Cream together butter and sugar until light and fluffy. Add the eggs beating in one at a time. Now pre-heat the oven.

Lightly fold in the sifted flour into the butter mixture if required, add a little water to obtain a mixture which drops slowly from the spoon. I used milk though. Now add the chocolate chips, and vanilla essence, blend well. Pour into baking tray garnish with chcochips. ( You may add a mix of white and milk chocolate chips )

Bake in moderate oven for 20-30 mins at 180 degrees. Turn and cool

Vanilla and choco-chip Tea Cake is ready !!!