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Cinnamon Apple and Burnt Honey Semolina Pudding

Posted on Posted in Pudding .

Cinnamon Apple and Burnt Honey Semolina Pudding

Cinnamon Apple and Burnt Honey Semolina Pudding

This recipe is a mix between a rice pudding and porridge that can be eaten as a satisfying breakfast or a quick and easy dessert.

I eat porridge for breakfast quite frequently and also enjoy a sweet coconut rice pudding for dessert.

To my porridge I like to experiment by replacing the oats with similar ingredients such as chia seeds, sago or quinoa flakes. To take my experimenting to the next level I decided to use semolina instead of the oats in porridge or the rice in rice pudding.

For the flavouring I opted for apple and cinnamon – an oldie but a goodie.

After playing around with the recipe I decided that caramelized apple slices on top of the pudding and beautiful vanilla & cinnamon cooked into the semolina delivered the best taste result.

To add more depth I topped the pudding with a burnt honey sauce and roasted nuts for the satisfying crunch texture.

If you’re after a delightful creamy and moreish breakfast option or a sweet way to finish a meal this recipe will have you covered.

Why this recipe makes the website – the result I ended up with blew my expectations. I could but the spoon down!

 

Ingredients:

Pudding:

  • 600ml milk
  • 60g sugar
  • 1 tsn cinnamon
  • 1 tsn vanilla essence
  • 70g semolina
  • 15g butter

Apples:

  • 2 apples
  • 40g butter
  • 2 tbsn maple syrup
  • ½ tsn cinnamon

Extra:

  • 80g honey
  • 40g water
  • 80g mixed almond/hazelnut/brazil/macadamia nuts

 

Method:

  1. Place the milk, sugar, cinnamon and vanilla into a saucepan on a high heat.
  2. Whisk the mix until it boils.
  3. Add in the semolina and butter, stir and reduce the heat down to simmer.
  4. Whisk continuously until the milk is soaked up by the semolina and the mix thickens (about 15 minutes).
  5. Remove off heat and divide the mix up between 4 bowls.
  6. Peel the apples and thick julienne cut them.
  7. Place the apple in a saucepan on high heat along with the 40g butter, maple syrup and ½ tsn cinnamon.
  8. Stir with a spoon until the apples caramelize and are slightly soft.
  9. Spoon the apples over the semolina pudding.
  10. Place the honey a saucepan on high heat for 1 minute or until it darkens in colour.
  11. Add the 40g water and stir until the mix slightly reduces and is syrupy in consistency.
  12. Spoon the honey over the pudding.
  13. Top with finely diced nuts and enjoy.

 

Cinnamon Apple and Burnt Honey Semolina Pudding

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Cinnamon Apple and Burnt Honey Semolina Pudding

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Cinnamon Apple and Burnt Honey Semolina Pudding

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Cinnamon Apple and Burnt Honey Semolina Pudding

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Pumpkin Vanilla and Cinnamon Scrolls

Posted on Posted in Bread .

Pumpkin Vanilla and Cinnamon Scrolls

Pumpkin Vanilla and Cinnamon Scrolls recipe

Yes pumpkin and vanilla are not common scroll flavors or textures to be included in a recipe, but this recipe is full of surprises.

All I can say is OMG, after eating these I never thought I was a scroll lover but im now converted!

Though you can’t taste the pumpkin, what it does is adds a fluffiness to the scrolls, making them so light.

The vanilla (especially in the icing) along with the cinnamon work brilliantly together.

The best thing about this recipe is the filling. Yes the icing and scroll dough is super tasty the filling is to die for.

I don’t even like walnuts but could eat the mix straight!

Ingredients:

Dough:

  • 60ml warm milk
  • 7g yeast
  • 45g sugar
  • 2 eggs
  • 160g pumpkin puree
  • 475g plain bread flour
  • ¼ tsn salt
  • 100g butter

Filling:

  • 100g butter
  • 45g brown sugar
  • 1 tbsn cinnamon
  • ½ tsn ground ginger
  • ½ tsn ground cloves
  • 40g honey
  • 1 tbsn corn starch
  • 145g pecans

Icing:

  • 2 cups icing sugar
  • 40g corn syrup
  • 1 tbsn vanilla essence
  • 1 + 1/2 tsn ground cinnamon
  • 40g butter
  • 40ml milk

Extra:

  • 20g butter

 

Method:

  1. Place the milk, yeast and 1 tbsn on the sugar into a bowl, whisk with a hand whisk to combine and leave for 10 mins to froth.
  2. Cut and de-skin the pumpkin into small pieces. Steam in the microwave until a knife inserted into the pumpkin comes out with ease.
  3. Place the pumpkin in a food processor and blitz until pureed.
  4. Add the eggs and puree to the milk mix and whisk with a hand whisk until combine.
  5. Place the flour, salt and remaining sugar into a kitchen aid (or equivalent) and beat on a low speed until combine. Add the puree and beat on medium until well combined.
  6. Dice the butter into pieces and soften slightly in the microwave. With the processor going add the butter 2 pieces at a time and leave beating for 2 minutes.
  7. Once dough is done flour a surface and knead the dough for 3 minutes.
  8. Oil a bowl and place the dough in the bowl. Cover with plastic wrap for 1 hour or until doubled in size.
  9. Meanwhile to make the filling place the pecans into a food processor and blitz until they resemble bread crumbs.
  10. Soften the butter slightly and place all ingredients into a bowl and whisk with a hand whisk until well combined.
  11. Pre-heat the oven to 180c degrees and line a large slice tin with baking paper.
  12. Once dough is ready flour the surface again and place the dough on the surface.
  13. Using a rolling pin roll the dough out to 30cm x 40cm.
  14. Spoon the nut mix over the dough evenly until almost reaching the edges.
  15. Roll up the dough from the longer sides to resemble a long log.
  16. Cut off the 2 ends of the log to make the ends straight.
  17. Cut the log into 12 equal rolls and place cut side up onto the tray.
  18. Cover the tray with plastic wrap and leave aside for 1 hour or until doubled in size.
  19. Once proved melt the extra butter and brush onto the top of each roll.
  20. Place the tray into the oven and bake for 30 minutes or until the scrolls sound hollow when tapped.
  21. Remove from the oven and leave aside to cool slightly (around 10 mins).
  22. Meanwhile make the icing by melting the butter slightly and placing in a bowl with the remaining icing ingredients.
  23. Using a hand whisk beat until well combined.
  24. Drizzle icing over the scrolls and serve.

 

Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Pumpkin Vanilla and Cinnamon Scrolls recipe

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Traditional Panforte

Posted on Posted in Italy .

Traditional Panforte

Panforte recipe
 

A traditional Italian dessert that goes back to the 13th century. The name itself means strong bread thanks to the layer of spices, in particular pepper.

There are so many variations to this traditional sweet treat, therefore I decided to experiment by baking 3 types; one with coffee, one with chocolate and one plain. The chocolate Panforte was by far the tastiest.

There are also variations in the nuts, fruit and spices in this dessert. I opted for the ingredients that I loved and deemed would work well together.

I actually didn’t think much of this dessert when I first made it, but after having a piece the next day after the flavours had time to develop I couldn’t put the slice down.

 

Ingredients:

  • 100g hazelnuts
  • 100g almonds
  • 150g candied citrus zest (or glace zest)
  • 60g dried figs
  • 60g glace cherries
  • ¼ tsn black pepper
  • ¼ tsn ground cloves
  • ½ tsn ground cinnamon
  • ¼ tsn ground ginger
  • 100g flour
  • ¼ tsn salt
  • 2 tbsn cocoa powder
  • 100g dark chocolate
  • 135g sugar
  • 180ml honey

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 25cm spring form cake tin with baking paper.
  2. Place the hazelnuts and almonds in a pre-heated oven on a baking tray for 6 minutes or until just raosted. Remove the almonds.
  3. Allow the hazelnuts to roast for 5 more minutes then place the hazelnuts in a dishtowel.
  4. Rub the hazelnuts in the towel to remove the skin.
  5. Coarsely chop up the nuts.
  6. Chop up the dried figs and glace cherries.
  7. Turn the oven down to 150c degrees.
  8. Stir the nuts, zest, figs, cherries, spices, flour, salt and cocoa powder until well combine.
  9. Place the dark chocolate in a bowl and on a low level heat the chocolate for 1 minute in the microwave. Stir then continue in 20 sec intervals until the chocolate is melted. Set aside to cool.
  10. Combine the chocolate to the nut mix.
  11. Bring sugar and honey to a boil in a saucepan over medium heat, stirring until sugar is dissolved. Then boil without stirring until a candy thermometer reaches 120c degrees.
  12. Immediately pour honey over the fruit mixture and quickly stir until combined (mixture will be very thick and sticky).
  13. Spoon mixture into the tin and spread evenly with back of a wet spoon.
  14. Dampen your hands and press mixture firmly and evenly to compact as much as possible.
  15. Bake in the oven for 30 minutes or until edges start to rise slightly and the top is bubbling.
  16. Cool panforte completely in the cake tin on a cooling rack.
  17. Once cooled remove from the tin, remove the baking paper, dust with icing sugar and cut into slices.

 

Panforte recipe

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Panforte recipe

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Panforte recipe

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Panforte recipe

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Millet Chocolate Chili and Cinnamon Cupcakes

Posted on Posted in Cupcakes .

Millet Chocolate Chili and Cinnamon Cupcakes

Millet Chocolate Chili and Cinnamon Cupcakes recipes

This was quite an interesting experiment for me as I have never ever cooked with millet. In fact before I read a little on this grain online I never knew it existed. How I came to baking with this ingredient?

I had a grain salad while out for lunch recently and one of the ingredients was Freekeh, which I have had before but never knew what it was. I really liked the way the Freekeh was cooked and tasted in the salad and as I have dabbled with grain baking in the past (Quinoa Berry Christmas Cake as an example) I decided I wanted to experiment with this ingredients.

As I was doing my research into the Freekeh grain I came across the millet grain which is quite similar to couscous, which I have baked a cake with before.

I figured that as I had a Sunday free I would buy both ingredients and make Freekeh based cupcakes and Millet based cupcakes. Now they both have completely different textures and flavor profiles so the flavor pairings and base cupcake ingredients were different but the results were interesting.

The freekeh chocolate and peanut cupcakes were ok but I noticed over time the freekeh lost its softness and was too hard in the mix (maybe my fault for under cooking??).

The Millet cupcakes were vanilla and macadamia nut to enhance the millets nutty flavor…this was not an exciting cupcake to rave about. I then decided to use the millet as a texture not as a flavor profile and added chilli, chocolate and cinnamon to the mix. The outcome of this was great, the texture of the millet is really soft and light and adds a texture pop to the treat. As for the Freekeh…it may just be a lost cause but I’m sure I will try again in the near future.

 

Ingredients:

Millet:

  • 180g millet
  • 360g water
  • 30g butter

Cake:

  • 1 egg
  • 100g sugar
  • 90ml buttermilk
  • 90ml canola oil
  • 30g cocoa powder
  • 1 tsn ground cinnamon
  • 160g flour
  • ½ tsn baking powder
  • ¼ tsn bicarbonate of soda
  • Pinch salt
  • ¼ tsn chili powder

Frosting:

  • 200g icing sugar
  • 30g cocoa powder
  • 100g butter
  • ¼ tsn chili powder
  • ½ tsn ground cinnamon

 

Method:

  1. Pre heat the oven to 175c degrees and line a 12 capacity cupcake tin with patties.
  2. Place the millet in a frying pan on high and stir until the millet is slightly golden.
  3. Add 360ml water to the pan and turn the heat to a simmer stirring.
  4. Add the butter, stir and leave the millet to 90% absorb the water.
  5. Take the millet off the heat and leave aside to cool and absorb the liquid fully.
  6. Place the egg and sugar in a bowl and using electric beaters whisk until pale and fluffy.
  7. Add the oil and buttermilk and whisk for 1 minute.
  8. Add the remaining ingredients (the dry ingredients), stir with a spoon until just combine.
  9. Beat with the electric beaters until smooth and silky.
  10. Add the cooked millet and beat until combine.
  11. Pour the mix into the patties and bake in the oven for 15 minutes or until a skewer inserted in the center comes out clean.
  12. Set the cooked cupcakes aside to cool.
  13. To make the frosting place all the ingredients into a bowl and using electric beaters whisk until fluffy and combine.
  14. Once the cupcakes are cooled using a piping bag and a star piping nozzle frost the cupcakes.
  15. Enjoy.

 

Millet Chocolate Chili and Cinnamon Cupcakes

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Millet Chocolate Chili and Cinnamon Cupcakes recipes

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Semolina Spiced Mini Cakes

Posted on Posted in Cakes, Cupcakes .

Semolina Spiced Mini Cakes

Semolina Spiced Mini Cakes recipe

Recently I have been playing a lot with syrups for cakes, which has resulted in quite some playing with a variation of spices and essence (some I am familiar with and some not so much).

One of the syrups I made up was so amazing that I decided to create a cake purely based on the key spices and essence.

After thinking about what cake foundations would best hold and complement my new favourite spices and essences I ended up deciding on a semolina (almost polenta) cake.

It did take me 3 tries to get to this final recipe:

Attempt 1 –  was to produce a thin syrup, which just overtook the cake and flooded it.

Attempt 2 – was to make the syrup more of a caramel consistency, almost to a praline level. This just didn’t suit the cake, it needed to have an ‘icing’ element that would work with the strong spices and tone down the sickly sweetness.

Attempt 3 –I gave up on the syrup idea and decided that this cake would be best eaten with ice-cream and cream as it would work wonders with the strong moist richness of the cake. Therefore whipped up some cream and success!

Ingredients:

Cake:

  • 1 cup sugar
  • 180g butter
  • 1 tsn vanilla
  • 1 tsn cinnamon
  • 1 tsn cardamom
  • ½ tsn star anise
  • 6 threads of saffron
  •  ½ tsn rosewater essence
  • 240g natural yoghurt
  • 1 cup semolina
  • ½ cup self raising flour
  • ½ tsn baking powder

Topping:

  • 300g cream
  • 2 + ½ tbsn icing sugar

Method:

  1. Preheat the oven to 180c degrees and fill 2 x 12 cupcake tin trays with cupcake liners/cases.
  2. Using electric beaters beat the butter, sugar, vanilla, cardamom, cinnamon, rosewater, saffron diced and star anise until light and fluffy.
  3. Add the yoghurt, semolina, flour and baking powder and beat until the mix is just combine.
  4. Spoon the mix into the 24 cupcake patties.
  5. Bake for 25 minutes or until a skewer inserted into the middle of the cake comes out clean.
  6. Remove the cakes from the tin and place on a cooling tray until cold.
  7. Meanwhile to make the topping whip the cream and sugar in a bowl with electric beaters until peaks form.
  8. Using a piping bag and star nozzle pipe the cream on the top of the cold cake.
  9. Remove the cakes from the patty cases and sprinkle with a little cinnamon on top.

 

Notes:

  • I have decorated the cakes with a sugar almond on top.

 

Semolina Spiced Mini Cakes recipe

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Semolina Spiced Mini Cakes recipe

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Kahlua and Butterscotch schnapps Cake

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Spiked Spiced Chocolate Tofu ‘Cheesecake’

Posted on Posted in Cakes .

 

Spiked Spiced Chocolate Tofu ‘Cheesecake’

Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

You may recall in the past I have made the most amazing chocolate mousse tart with tofu and a cheesecake with yoghurt and milk instead of actual cheese.

On this same vein of thought I decided to experiment with a tofu ‘cheesecake’.

I am always looking for ways to incorporate unusual ingredients into my recipes as well as create healthier alternatives to the normal sweet treat version.

Once I worked up a base recipe I then came up with an interesting (but scrumptious) flavour pairing.

The end result = silky smooth filling of a low fat and high protein sweet treat.

Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe
 

Ingredients:

Base:

  • 280g Nice biscuits
  • 130g butter

Filling:

  • 80ml milk
  • 1 tsn coffee granules
  • 240g sugar
  • 240g firm tofu
  • 40g butter
  • 40ml orange juice
  • ½ tsn orange zest
  • 2 tsn vanilla essence
  • 25ml bourbon
  • 50g cocoa powder
  • ½ tsn ground ginger
  • ½ tsn ground cinnamon
  • 1 tsn all spice

Method:

  1. Pre-heat the oven to 160c degrees and line a 25cm spring form cake tin with baking paper.
  2. Place the biscuits in a food processor and blitz until they resemble fine breadcrumbs.
  3. Melt the 130g of butter and mix through the biscuit crumbs.
  4. Once well combine pour the mix into the cake tin and using fingers press the mix into the base and sides of the cake tin. Place tin in the fridge to firm.
  5. To make the filling heat the milk up in the microwave until boiling.
  6. Add the coffee granules and sugar to the milk and stir until well combine and the sugar has melted.
  7. Place the milk mix into a food processor with all the remaining ingredients and blitz until well combine and smooth.
  8. Pour the mix into the cake tin and bake in the oven for 1h 15mins, or until the top is set completely.
  9. Leave in the tin to cool then allow to firm in the fridge for 3 hours.
  10. Release from the tin, decorate with cocoa powder and enjoy.

 

Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Spiked Spiced Chocolate Tofu ‘Cheesecake’ recipe

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Swedish Apple Cake

Posted on Posted in Cakes, Sweden, Traditional .


Swedish Apple Cake recipe

Swedish Apple Cake

So someone said to me the other day why don’t you bake an apple pie. My response was ‘to boring’ I like to try ‘out there’ unexpected flavours and then be surprised when the flavours are magic and I uncover a hidden gem recipe…However, I also love to ‘uncover’ traditional global dessert recipes – I think this is because some cultures have flavours I have never even heard of which peaks my ‘trial & testing’ obsession.

But, it did get me thinking, I do baking a lot with fruit and the recipes have in the most part been amazing and there are millions of different apple pie/tart/slice/cake/torts/jelly/trifle recipes.

So I decided that I would investiagte and find a killer recipe that ticks all the boxes..I am told this cake tastes exactly like Apple Pie but as a cake…

 

Ingredients:

  • 4 granny smith apples
  • 260g plain flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 150g white sugar
  • 150g butter
  • 4 eggs

Glaze:

  • 50g water
  • 50g white sugar
  • 1 tsp ground cinnamon

 

Method:

  1. Preheat the oven to 180c and line a 25cm cake tin with baking paper.
  2. Peel the apples. Dice 3 into 1cm cubes. For the 4th apple slice thinly into moon shapes to decorate the cake.
  3. Sift the flour, baking powder, cinnamon and sugar in a bowl.
  4. Add the diced apple to the bowl and mix with dry ingredients well.
  5. Add the softened butter and eggs until all ingredients are well combined.
  6. Pour into cake tin.
  7. Place the sliced apple in a fan shape on top of the batter.
  8. Bake for 60 minutes or until a skew inserted in the cake comes out clean.
  9. Cool the cake in the tin for 10 minutes, then transfer onto a cooling rack.
  10. Make the glaze by combining the ingredients together in a small pan on low and stir until the sugar dissolves. Turn up heat to medium until the glaze thickens to half the measure.
  11. Using a pastry-brush brush the apples on top of the cake with the glaze.

 

Notes:

  • The reason you need to make sure you mix the dry ingredients with the diced apple is because covering the apple in flour will ensure the apple does not sink to the bottom.
  • As the apple is diced so finely after cooking the pieces themselves break down, making the cake smooth in texture and apple intenseness in every bite. If you would like to actually have apple pieces in the cake you will need to dice into 2cm sizes.
  • 150g sugar may not seem like that much for a full cake, however as apple has natural sugar they bring this into the cake (that is if you have nice tasty apples and not apple on the sour ‘to ripe’ side).
  • Don’t try to make the glaze in the microwave. I am all for time saving and making things easier but this will only make a water like glaze texture not a syrupy one.
  • This cake does not need icing (that would not work at all), if you want something to eat this with ice-cream or a dollop of cream would go down a treat. This would also be perfect for people that don’t have as much as a sweet tooth as it will dull down the sweetness.

 

Swedish Apple Cake recipe

The ingredients

Swedish Apple Cake recipe

Step 2. Dies apple

Swedish Apple Cake recipe

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Swedish Apple Cake recipe

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Spiced Pumpkin Pie

Posted on Posted in America, Pies, Traditional .

Pumpkin Pie

Spiced Pumpkin Pie

I have mentioned before that zucchini is one of my favorite veggies, in addition to this though I LOVE pumpkin. This recipe could actually be classified as a traditional cultural recipe as Pumpkin Pie is renown as a sweet treat in America (especially at Halloween).

Similar to zucchini cake there are many many pumpkin pie recipes but this one is my favorite and has great spices incorporated.

Ingredients:

  • 2 cups of pumpkin that has been cooked then pureed in the food processor
  • 3 eggs
  • 1 + ½ thickened cream
  • 200g brown sugar
  • 2 tsn ground cinnamon
  • 1 tsn ground ginger
  • ½ tsn nutmeg
  • ½ tsn ground cloves
  • ½ tsn all spice
  • 1 28cm sweet short crust pastry shell or store brought sweet crust pastry

Method:

  • If using store brought pastry, roll out on a lightly floured surface then transfer pastry onto a lightly greased 25cm loose bottomed tart pan. Refrigerate for 30 minutes. If you are using a bought tart shell omit this step.
  • Preheat the oven to 180c.
  • Line the pan with baking paper and fill with rice (this is called blind baking which stops the center of the pastry in the tart rising).
  •  Bake for 10 minutes.
  • Increase the oven temprature to 220c.
  • Place all ingredients (how simple is this) into a food processor and process until smooth.
  • Pour batter into the tart case and cook for 10 minutes.
  • Now reduce the oven to 150c and bake for a further 30 – 40 minutes
  • Cool, then its ready to serve. I suggest serving with a dollop of cream and a good drizzle of maple syrup.

Notes:

  • This is not the most amazing tart in the world as its not as sweet as a choc pie (clearly) but it is very tasty, different and a must if you love different spices (also if you love pumpkin like me).
  • You can make your own pastry by placing 250g plain flour, 110g icing sugar and 110g chilled & cubed butter in the food processor for a few seconds until it resembles breadcrumbs. Add an egg until the mix comes away from the walls of the processor and place in plastic wrap in the fridge for 30 minutes. Then transfer pastry onto a lightly greased 25cm loose bottomed tart pan

 

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