Archive for the ‘Dessert’ Category

If I could only use one herb or spice for the rest of my life, seasoning aside, I would have to (pun intended) stick with cinnamon.

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Spice prized for both flavour and medicinal properties; the brown coloured, woody spice is evocatively aromatic with warming sweet and savoury notes at the same time.

Ancient Romans used cinnamon to make their bitter wine palatable and Ancient Greeks used cinnamon to season meat and vegetable dishes.  The Arabic world used it to flavour tea and now include it in most sweet and savoury dishes.  The rest of the world add it to baked goods and continue to sprinkle it over sweet treats and desserts.

Cinnamon is high in antioxidants and contains anti-inflammatory properties; it helps protect cognitive function, the heart and fight diabetes.  Regular cinnamon use, such as sprinkled over your morning porridge, can help lower your glycemic load and even help you to lose weight.

In cooking, the sweet-spicy flavour and warmth of cinnamon enhances the taste of fruits and vegetables, is a perfect partner for chocolate and no apple pie would be worth eating without cinnamon.

When baking with cinnamon, the entire house smells comforting and feels safe, warm and homely.

As the temperature drops and autumn makes itself known to us it’s this feeling of comfort and warmth that I’m trying to evoke through my food but I’m not ready for hot custard over fruit crumbles sprinkled with cinnamon nor hearty stews infused with cinnamon stick; something sweet to accompany a morning coffee sounds just right and there is nothing better than a cinnamon roll in the morning (or at any other time of day!)

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Proper cinnamon rolls can be cumbersome to make as you need to make an enriched dough, allow time to prove etc. as can be seen above but they are seriously good to eat.  However, there are a couple of cheats that make this easy to do for breakfast without even having changed out of your PJ’s.

Cheat Cinnamon Rolls

Ingredients:
1 Pack of Puff Pastry
Melted butter
Brown Sugar
Cinnamon powder
Icing Sugar and water for the glaze

Method:
1st: Spread the melted butter over the unrolled puff pastry
2nd:  Sprinkle over the brown sugar and cinnamon powder.
3rd: Roll the pastry back up and cut into slices.
Place in a preheated oven at 200˚C for 10-14mins or until puffed and golden.
4th: Allow to cool on a wire rack and once cool prepare your glaze.  Drizzle over your cinnamon rolls.

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Frozen Yoghurt

Posted: June 4, 2017 in Dessert, Fruit, Summer

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You’ve got to make this!  It is ridiculously simple and easy to make, tastes delicious and most importantly, is a healthy frozen yoghurt dessert for those mid week suppers.

3 ingredients, 5 mins in a food processor, 30mins in the deep freeze, lasts up to a month

Ingredients:

500g natural yoghurt (use Greek, fat free, bio, you chose!)
500g fruit
Honey to taste
Add any other flavours you wish to stir in: chopped mint, choc chips, nuts, peanut butter…the combinations are up to you!

If you’re making for one day to the next, then it is not necessary that the fruit is frozen beforehand – however, if you’re planning on serving it for dinner that same night, then you’ll need a stash of frozen fruit in your deep freeze as this will help set the frozen yoghurt within 30mins to 1hr of being made.

My preferred flavour combo is summer berry and mint but I recently made a mango and passion fruit version which I quite liked.  The only problem with mangoes is how ripe they are when you use them – you may find that you’ll need to up the sugar content if using less ripened fruit, especially as passion fruit can be quite tart too.

frogurt2.jpgWith the heat on the up and summer nearly here these make a great dessert or afternoon treat.  Whether you make a containerful to scoop onto cones or as individual popsicles made in shop-bought moulds, kids love them and adults do too!

Let me know which flavour combinations you make and which become your favourites.

Gastrorob

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Nestled in the heart of Main Street, in-between old bottle green shutters and adjacent to the old butcher’s shop ‘El Ginger’, sits Pancake Factory; sited in the old Al-Andalus restaurant on College Lane.

A small but friendly place with approximately 8-10 tables inside and a further 5 outside. Pancake Factory is a pleasant place where you can hook up with friends for breakfast, have lunch with loved ones or meet clients for a meal.  The location is ideal as it is bang in the centre of town but remarkably quiet as it just misses out on the hustle and bustle of Main Street.

The decor currently feels like a mish-mash of different styles and I for one would perhaps like to see some more consistency in the approach.  There is a turquoise blue wall at the rear of the restaurant very reminiscent of 50’s American diners.  Perhaps developing this idea could be very fitting in the neighbourhood which has a hipster vibe going for it, complete with tattoo parlour.

Pancake Factory staff worked continuously and moved from table to table; taking orders, bringing food out and clearing place settings with a cheery disposition if somewhat nervous at times – they’ve only been open since 4th August 2016 but I am sure they will become much more confident as their experience grows.

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The menu opens as if the shutters to the windows on College Lane itself, however, there is no need to open the shutters should you be searching for pancake perfection.  The left shutter describing 8 crêpes from the traditional lemon and sugar crêpe “London Lemon” to the more decadent Hungarian special  served with walnuts, caramel and chocolate sauce “Budapest Gundel.”  The right shutter describes 8 American style pancakes such as: “Cote D’Azur” with blueberries and maple syrup and, “Tijuana Thrill” with strawberries and chocolate sauce.

FullSizeRender (4)The American Style pancakes arrive as a very decent stack of five fluffy pancakes soused in delicious syrups and sauces and a scoop of ice-cream should you wish.  As recommended by our waitress, I tried the Montreal Madness with apple, cinnamon and maple syrup; this can very easily become my new favourite flavour combo.

The menu itself has a good selection of various breakfast items such as DIY sandwiches, omelettes, granola and English Breakfast staples, however, American pancakes need crispy, streaky bacon on them and I was surprised to see that this was not one of the extras you could add to your pancake stack.  The Cote D’Azur with blueberries and maple syrup was crying out for this.  I do believe they are trying to rectify this issue.  The lunch dishes sound appealing – I hear the Hungarian Goulash is delicious – there is a good choice of starters, mains, salads, pasta dishes and savoury pancakes on the menu.

Pancake Factory opens from 9am to 5pm and is great for breakfast or lunch.  Alternatively, if you’re booked in for lunch somewhere else, Pancake Factory is an ideal place to stop for a quick dessert before you get back to work!

Good luck focusing on your spreadsheets and presentations after dining on pancake glory.

Gastrorob

as published on www.yourgibraltartv.com

 

Salted Caramel Panna Cotta

Typing those four words has made my mouth water!

Classic panna cotta is normally served with a strawberry coulis to off-set the silky-white texture of the creamy panna cotta.  At the very least, slices of strawberry or other fruit will be used to finish the dish – even if just as mere decoration.  And this is delicious.  But in can be predictable and somewhat boring.

The actual panna cotta is just vanilla-infused cream so therefore can work with other flavours.  The first time I strayed from the panna-cotta-norm I created a slightly inedible disaster which I have no desire to recreate! However, this salted caramel panna cotta could easily become one of my favourite desserts.

Salted Caramel Panna Cotta

Ingredients:

For the Panna Cotta
1 small pot* double cream
3 gelatine sheets
1 Vanilla pod / 1 tspn vanilla paste
1 tbspn caster sugar
For the Salted Caramel Sauce
250g caster sugar
142ml double cream
50g butter
Salt

*pots used to be sold in 284ml (1/2 pint) pots but are now sold in 300ml pots – don’t worry about the difference.

Method:
1st:
Heat the double cream with either a vanilla pod sliced along its length or with a tspn, or thereabouts, of vanilla paste and the caster sugar.  Heat through until the sugar has dissolved.  Set aside and allow to cool slightly.

2nd: Bloom the gelatine sheets in cold water until soft.  Squeeze out the excess water and add to the warm cream.  Stir until completely dissolved.

3rd: Coat the inside of your dariole moulds/brûlée pots with oil and pour the panna cotta cream into them.  Chill for a few hours or until set.

In the meantime make the caramel sauce and set this aside to cool before using.

4th: In a heavy bottom frying pan, add the sugar and 4 tablespoons of water.  Allow the sugar to dissolve over a gentle heat.  Once dissolved, turn up the heat and allow the syrup to bubble until it turns caramel in colour.

5th: Take off the heat and stir in the butter and cream.  Optional extra: add salt flakes to the mixture.  Stir the mixture making sure the butter has melted properly and everything is incorporated.  Decant the mixture into a pouring jug / bottle.

To serve the panna cotta:

Run a knife along the inside of the dariole mould and sit in a bowl of hot water for a few seconds to loosen the panna cotta from the mould.  Place a plate ontop of the mould and upturn.  The panna cotta should come easily out of the mould.  If not, place it back into the bowl of hot water.

Pour the caramel sauce over and top with grated chocolate.  Absolutely amazing!

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Everyone loves chocolate chip cookies.

Chocolate Chip Cookies

Chocolate Chip Cookies

What is there not to like?  Butter, sugar, chocolate chips… yum!  But everyone likes their chocolate chip cookie to be different.  Some of us prefer a crisp cookie; others prefer a squidgy, fudgy, almost butterscotch, straight out of the oven chocolate chip cookie.  And then there are those who prefer their chocolate chip cookie to be somewhere in-between: fudgy and chewy in the centre but crisp around the edge.

Then there is the matter of whether it’s chocolate chips, chocolate pieces, or chocolate chunks.

Some of us don’t even get as far as needing to put the cookie dough in the oven!

Snack or Dessert?

Chocolate chip cookies are a go-to favourite dessert, Nigella taking it to another level with chocolate chip cookie dough pots that you bake in the oven!  Cookies make a great sweet snack or after school treat but no matter what your favourite chocolate chip recipe is, why is it that chocolate chip cookies are so appealing?

The imagery surrounding the Chocolate Chip Cookie is always about a caring and loving home.  In films we always see little Johnny’s bedtime routine involves a cookie and glass of milk; or should little Johnny be sick in bed, Mom would nurse him back to health with the miracle cure that was the Chocolate Chip Cookie!  Sesame Street encouraged us to believe that the chocolate chip cookie, courtesy of the Cookie Monster, “Me want cookie.  Nom, nom, nom!” was fun and enjoyable (and generally how I feel when faced with a tray of freshly baked cookies!)

The quintessential American panacea spreading joy and happiness throughout the world!

Please believe me, cynic I am not.  I love a good cookie.  I prefer mine to be fudgy and chewy in the centre with the occasional molten chocolate nugget poking through its cracked carapace but let’s be honest; when faced with a cookie, any cookie, they are all going to be devoured as soon as they come out of the oven.

Ultimate Chocolate Chip Cookies

Here is my ultimate chocolate chip cookie recipe:

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Chocolate Chip Cookies

Ingredients:

315g Plain Flour
½ tspn Baking Soda
225g Butter
113g Granulated Sugar
170g Soft Brown Sugar
1 tspn Salt
2 tspn Vanilla Extract
2 Large Eggs
350g Choc Chips

Method:

1st: Preheat the oven to 175˚C.

2nd: In a bowl, whisk together the flour, baking soda and salt.

3rd: Combine the butter and sugar together in a bowl and cream until light and fluffy.

4th: Add the eggs (1 at a time and combine) and the vanilla extract.

5th: Add the flour mixture and mix until just combined.

6th: Stir in the chocolate chips.

7th: Drop heaped tablespoon-sized balls of dough about 2 inches apart on baking sheets lined with parchment paper.  Bake for 8-10mins or until golden brown around the edges.  Allow to cool.

To create either a soft and chewy or thin and crispy bespoke Ultimate Chocolate Chip Cookie, you’ll need to tinker with the ratios of sugar and butter to get the texture you want.   For a thin and crispy cookie you need to increase the amount of butter and granulated sugar, reducing the amount of brown sugar.  For a cakey cookie you need to reduce the overall sugar and butter quantity.  Another important factor is the use of either baking powder or baking soda– powder puffs; soda spreads – and I want my cookies to spread in the oven.

Cookies that keep on giving

If like me you just fancy a couple of cookies with a cup of tea, note: the dough freezes very well.  I made up the recipe as above and only baked 6 cookies.  I turned the remaining dough out onto a floured surface and rolled it into a sausage shape.  I covered this in greaseproof paper and wrapped in plastic wrap and chucked it in the freezer.

Now every time I want some freshly baked cookies I just slice into the frozen choc chip sausage and bake.  Cook for the same time.

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chocolate cake

Baking soothes the soul

Unsettled, squalid weather makes for a perfect cake baking day.  And yesterday was such a day.  Whether you opt for a sandwich cake filled with something sweet and creamy or whether it’s a cake popped out of a spring form tin, baking a cake – for yourself and/or loved ones – is a pleasurable act.

They say that baking soothes the soul.  How can it not?

“The reassuring ritual of quietly weighing out butter, sugar, flour, cracking eggs, whisking, beating and folding”

The smell of a cake wafting through the house providing instant comfort and security from the world outside.  The sense of achievement that you managed to combine the ingredients and create an elemental change in them should never be underestimated.

Basic quantities are 225g of self-raising flour, sugar, butter and 4 eggs.  Baked for 20/25mins.  But feel free to create variations – e.g. for a chocolate sponge swap 2 table spoons of the flour for 2 of cocoa powder.

What filling/topping you go for is a matter of how far you allow your imagination to take you.  Sandwich style cakes can be filled with fruits and or cream as well as topped with a dusting of icing sugar, chocolate ganache, or a calorific butter frosting.  Whether it’s a childhood psychedelic marble cake or a traditional Victoria sponge cake, there is a nostalgic nursery-teatime quality to the custom of cutting cake.  And any iced-cake is ultimately a birthday cake waiting to be called into service.

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ultimate chocolate cake

Rain splattering the windows for hours on end, the sea battering our coasts, wind howling through trees and thunder having its regular grumble at lightning. The home providing refuge and comfort from the elements.  As the weather turns we begin to want food that is more substantial such as roast dinners and oven cooked meals. And whilst we’re at it – pudding also follows suit.

As Autumn takes its hold on us we begin to want traditional British nursery desserts such as fruit crumbles – smothered in lashings of hot custard, that Enid Blyton would definitely have had mother baking at home!

My favourite crumble to make is a spiced plum crumble, however, any fruit variations are delicious.

I recently made an orchard crumble with: apples, pears, plums and a scattering of frozen blueberries.  The apples were a couple of Bramleys and some wrinkled looking Braeburns that were sat at the bottom of the fridge, the conference pears were nearly on the turn and the plums were hard as rock!

A crumble is a great way to use fruit that you bought thinking would ripen and is still rock hard weeks later or a glut of fruit that you bought on offer and you need to use up…fast!

When it comes to crumble, I always think of people as being in two camps: those that prefer more crumble topping, and those that prefer more fruit filling.  Even within this, there are then those who prefer their crumble slightly more scorched and crunchy, and those who prefer a blonde crumble, slightly soggy as it’s bathed in the tart fruit juices.

Regardless of which camp you’re in, I would recommend making your crumble mixture and keeping it in the freezer until you need it.  I pulse the butter and flour in a food processor and then mix in demerara sugar and flaked almonds.  I used to enjoy ‘fluttering’  the flour and butter (mixing these by rubbing them together between the fleshy parts of your fingers and thumb) but to be honest I don’t particularly feel that this makes for a better crumble and can be unnecessarily timely.  I’d rather spend the time pimping up the fruit.

Plum Crumble

For the crumble :
100g of butter
200g plain flour
100g Demerara sugar
flaked almonds
cinnamon
For the fruit filling:
12 plums
50g butter
1 tsp vanilla paste
1 star anise
2 cinnamon sticks
4 tbsp golden syrup
4 tbsp caster sugar
rasping of fresh nutmeg
a splosh of water

Method:
1st:
Make the crumble mixture either by hand or the food processor and place in the freezer until needed.
2nd: Preheat the oven to 200ºC.
3rd: Cut the plums in half and remove the stone.  Sauté for a few minutes in a hot frying pan in the butter.
4th: Once the plums have begun to release their juices add the sugar and golden syrup.
5th: After a few minutes, add the vanilla, star anise, cinnamon and nutmeg.  Add a splosh of water if you feel everything is too syrupy (I sometimes add red wine, port or plum liqueur).
6th: Once the plums have broken down into the syrup, place into an oven dish.
7th: Pour the crumble mix over.  Optional extras are mixing in flaked almonds/oats or adding powdered cinnamon.
8th: Bake in the oven for 20-25min or until golden brown.

A crumble is one of those desserts that you can quickly rustle up for one, two, four or more depending on how much fruit you’ve got – plus if you’ve got frozen crumble mix ready to go, it can be a quick dessert for a midweek supper should you have people round.

The best bit about a crumble is that it is hard to get wrong; my only definite piece of advice is, don’t go tropical!  You can make it as frugal or decadent as you want – decide whether it’s going to be:
a) hot custard
b) pouring cream
c) vanilla ice-cream
d) go nutty
e) go oaty
f) all of the above!

This autumn, how many different crumbles can you make?
Let me know which is your favourite.