Dessert: Tiramisu

Tiramisu

To be honest I don't believe Tiramisu is one of those desserts which needs to be made with carefully measured out ingredients. Its more of a add, test taste then add some more type of recipe. Mine loosely revolves around the measurements found below, however sometimes depending on the occasion is is more boozy than others.


As Carter pointed out that this after indulging in this weekends creation, perhaps driving after may not be a good idea.

Ingredients
4 Large Eggs
Approx 1 Cup Caster Sugar
2 Packets/ Pottles 200/250g Mascapone
1/4 Cup Cream2 Teaspoons Vanilla Essence
2 Packets Dried Sponge Fingers
1 Teaspoon Vanilla Bean Paste
1/4 Cup Strong Coffee
2 Tablespoons to 1/4 Cup Brandy
1 60g Bar Dark Chocolate
2 Tablespoons Dutched Cocoa1. Separate eggs, putting the egg whites into a medium sized glass/metal bowl and the egg yolks in a large glass/metal bowl.

2. Using an electric mixer, beat egg yolks and sugar together until pale, light and fluffy.

3. Add cream and masapone and beat until combined.

4. Clean beater thoroughly, then beat egg whites until stiff.

5. Fold in vanilla and then the egg white into cream mixture.

6. Combine, brandy and coffee in another bowl.

7. Lightly dip sponge fingers into the coffee mixture and use them to line the bottom of a large rectangular dish. Use approximately half (I use just under as the width of the top of my container is slightly larger than the bottom).

8. Chop up half the chocolate and sprinkle it over the fingers.

9. Layer half the cream mixture on top of the sponge and spread out evenly.

10. Dip the rest of the sponge fingers and place orderly on top of the cream mixture.

11. Cover the sponge fingers with the remaining cream mixture and spread out evenly.

12. Dust using a sieve with cocoa powder and grate the rest of the chocolate over.

Baking: Red Velvet Cakettes

Red Velvet Cakettes 

 Red velvet cake was popular in the 40s/50s however seemed to die out until a film called Steel Magnolias was released. After this is become increasingly more popular, a New York bakery is even very well known just for its red velvet cupcakes. I like to make cakettes (mini cakes) instead of cupcakes, as if you make a cupcake it  is difficult to add the frosting layer in the middle.

 

Below is my recipe, however as I am not a huge fan of artifical food colouring, I only add 3 Tablespoons red foodcolouring (hence why mine is not quite fire engine red). If you want some the firey red, add 4 - 5 Tablespoons red food colouring.

I have used a butterscotch and vanilla buttercream icing, however you could use crea chese, or buttercream in the middle layer and meringue icing on top.


Note: the cake is traditionally made with buttermilk, however who has that sitting in thier fridge everyday? I use normal milk (even trim if you like) and squeeze the juice of one lemon into it. This makes it curdle and will give a similar result to buttermilk.

Ingredients:
250g Butter
1 1/2 Cups Caster Sugar
2 Teaspoons Vanilla Essence
4 Large Eggs or 5 Small
1 1/2 Cups Flour, Sifted
2 Teaspoons Baking Powder
1/2 Cup Dutched Cocoa
1 Cup Milk with Lemon Juice in it and left for half an hour
3 Tablespoons Red Food Colouring ( 4 - 5 if want fiery red)

250g Butter
2 1/4 Cup Icing Sugar
2 Teaspoons Butterscotch Liqueur
2 Teaspoons Vanilla Essence
2 Teaspoons Vanilla Bean Paste

1. Preheat oven to 160C

2. Cream butter and sugar together until light and fluffy using an electric mixer.

3. Add eggs one at a time, beating well after each addition.

4. Add flour, baking powder, cocoa, milk mixture and food colouring and beat until combined.

5. Spoon mixture into greased muffin trays (I use silicon bakeware). They should be approximately 3/4 - 4/5 full.

6. Bake for 20 minutes or until when a cake tester is inserted it comes out clean.

7. Allow to cool for a few minutes before turning out onto wire tray and cooling until room temperature.

8. Combine all icing ingredients in a bowl and mix until white and fluffy.

9. Cut cakes in half, spread icing in the middle and press back together.

10. Pipe a little dollop of icing on top of the cakette also (I think the one in the picture as a little much icing for eating purposes but looks it pretty).

 

The lighting in which I took this photo isn't very good but they are red inside!

Dessert: Rosewater Vanilla Baked Peaches

Rosewater Vanilla Baked Peaches

This is a quick easy dessert which uses ingredients which are just in the pantry! I make it when I don't have flakey pastry in the fridge to make a Peach Tarte Tartin.

Ingredients
1 Cup Water
1/2 Cup Sugar
3 Teaspoons Rosewater
1 Teaspoon Vanilla Bean Paste
2 Teaspoons Vanilla Essence
4 Peaches, Stone removed and cut in half

1. Combine all ingredients but the peaches in an ovenproof saucepan and bring to the boil.

2. Place peaches face down in the syrup and simmer for 5 minutes.

3. Spoon syrup over and place in oven to bake for 15 minutes

4. Remove from oven and flip peaches over in pan.

5. Serve with ice-cream and fresh/frozzen raspberries.

Basics: Vanilla Poached Pears and Syrup

Vanilla Poached Pears and Syrup

These are great for on top of a pav, in cakes or just with some ice-cream.

Ingredients:
4 Pears, Peeled, Sliced into eighths
3 Cups Water
1 Cup Sugar
2 Teaspoons Vanilla Bean Paste

1. Combine all ingredients in a saucepan.

2. Bring to the boil and boil for ten minutes.

3. Allow mixture to cool in saucepan for ten minutes, then remove pears and place on plate or tray.

4. Return saucepan to heat and boil until reduced to at least a 1/3.

Dessert: Mums Pavlova

Mums Pavlova

Pav is a kiwi favourite, however in our family this is our favourite recipe.

Ingredients:
3 Eggs Whites
1 ¼ Sugar
1 Teaspoon Malt Vinegar
3 Teaspoon Cornflour
Pinch Salt
1 Teaspoon Vanilla Essence
1 Teaspoon Vanilla Bean Paste 
3 Tablespoon Water (cold)

1.Preheat oven to 150C.

2. Beat egg whites very stiff, add water and beat.

3. Add sugar gradually beating well.

4. Lastly mix in the cornflour, salt, vinegar and vanilla.

5. Wet lunch paper (double) and put on cold oven tray – put mixture on wet side (Baking paper could be used instead of lunch paper and would not require wetting).

6. Turn oven down to 130C and cook for about one hour.

7. Allow to cool for five minutes before turnning onto plate (I prefer not to turn mine upside down, but this requires using a fish flip to loose the bottom of thr pav from the paper and gentley sliding off. 

8. Serve, when cool, with cream, berries, vanilla pears or however desired.

 

Dessert: Peach Tarte Tartin

Peach Tarte Tartin

This only serves four if your lucky. In my family we are all fighting over who gets the largest piece. It is also compulsory to serve this with ice-cream or at least cream.



Ingredients

3 Peaches

1 Sheet Flaky Puff Pastry

1/2 Cup Water

1/2 Cup Sugar

1 Teaspoon Vanilla Bean Paste

1. Preheat oven to 180C

2. Place sugar, water and vanilla bean paste in a saucepan which can also go in the oven.

3. Place peaches face down in saucepan and spoon over syrup over them for approx 5 minutes.

4. Quickly place the puff pastry over peaches and "tuck into sides", then transfer into oven and bake for about 15 minutes until golden brown.

5. Remove from the oven and allow to cool for 5 minutes, before turning out onto plate (i.e pastry should be on the bottom as shown in picture above)

Dessert: Full Fat Panna Cotta

Full Fat Panna Cotta

I personally like the yoghurt version as it is not too creamy and sweet, however Mum and Weston are avid fans of the full fat creamy version. These should be served with plums or another suitable fruit which offers some sourness to the Panna Cottas sweetness.

Ingredients:
300ml Thickened Cream
600ml Cream
260g Caster Sugar
2 Teaspoons Vanilla Bean Paste
3 Sheets Leaf Gelatine

1. Heat creams and sugar over a low heat to dissolve sugar, bringing to a gentle similar before turning off the heat.

2. Place gelatine in bowl of cold water for 5 minutes. Remove from bowl and squeeze excess water out, before adding it to cream mixture and whisking.

3. Finally add vanilla bean paste and whisk to combine.

4. Pour into six 150ml dariole mould and refridgerate for at least 4 hours or overnight.

5. To remove from the moulds, to serve, run a knife around the inside of the mould, then place in a bath of hot water. This should allow the Panna Cotta to slide out easily when turned onto a plate.

Dessert: Rosewater and Vanilla Yoghurt Panna Cotta

Rosewater and Vanilla Yoghurt Panna Cotta

This is a large recipe (which is how I make it, so there are some left over for the next night), however it can easily be halfed (gealtine leaves can be cut in half).

The pictures show the Pana Cotta with candied peach in a rosewater syrup.

Ingredients: 

750ml Cream

1 L Skim Low Fat Youghurt

250g Caster Sugar

2 teaspoons Vanilla Bean Paste

2 teaspoons Rosewater

7 Sheets Leaf Gelatine

1. Heat cream and sugar over a low heat to dissolve sugar, bringing to a gentle similar before turning off the heat.

2. Place gelatine in bowl of cold water for 5 minutes. Remove from bowl and squeeze excess water out, before adding it to cream mixture and whisking.

3. Finally add vanilla bean paste, rosewater and youghurt then whisk to combine.

4. Pour into ten dariole mould and refridgerate for at least 4 hours or overnight.

5. To remove from the moulds, to serve, run a knife around the inside of the mould, then place in a bath of hot water. This should allow the Panna Cotta to slide out easily when turned onto a plate.

Baking: Coffee Gems

                    Coffee Gems

Lately mum and I found my Nanny's gem iron. They are difficult to find now in baking shops, however they are well worth a good hunt around to find one (perhaps in a 2nd hand store).

I love how with this recipe the gem iron delivers a cake which is a little crunchy on the outside but spongy in the middle. They are best eaten within two days of making them, as they are a batter cake. Some recipes do not have baking powder in them, however I find these heavy, personally preferring a little bit of sponginess to them.

This recipe can easily be altered to make ginger gems, by omitting making the syrup and replacing the coffee and water with 4 (level) teaspoons ground ginger and 2 tablespoons golden syrup.

NOTE: the coffee syrup can also be used to jazz up a plain chocolate cake. This idea may be seen in the Superb Chocolate Cake recipe from the New Zealand Treasury of Baking.

Ingredients
3 Teaspoons Instant Coffee
2 Teaspoons Water
1/2 Cup Milk
50g Butter (Melted)
1 Teaspoon Vanilla Bean Paste
1 Cup Sugar
1 Egg
2 Cups Flour
1 Teaspoon Baking Powder

1 Cup Strong Filter Coffee
1 Cup Sugar

1. Heat oven to 200C with gem iron inside.

2. Place coffee and water in a large bowl and mix.

3. Add milk, sugar, vanilla and butter and whisk before adding egg and whisking again.

4. Add flour and baking powder and fold until combined.

5. Take gem iron out of oven and spray with baking spray before dividing the mixture evenly between the dividers (they should be about 3/4 full).

6. Bake for 12 minutes before removing from oven and turning out onto cooling rack. 

7. While gems are baking, make coffee syrup by combining strong coffee with sugar and boiling for 10 minutes, until liquid has reduced. Allow syrup to cool until just warm and pour over gems while on cooling rack.  

Baking: Quickest Easiest One Bowl and Spoon Chocolate Cake

Quickest Easiest One Bowl and Spoon Chocolate Cake

This was ripped out of a weekend Dommion Post at least a year ago eagerly by my mother. Therefore it is no surprise that it is a Ruth Pretty passalong creation. She calls it Serena's Cheating Chocolate Cake - Her website says  "New York caterer, Serena Bass, says this cake takes less time to make than it does to heat the oven to bake it so she calls it a cheating cake. She describes it as damp, dark and toothsome."

Living in a flat and being a student, I don't often have Buttermilk in the fridge therefore use low fat natural youghurt as a substitute. It works beautifully, if not better! The cake must be cover in either chocolate buttercream icing or ganche!

I am very much a cup and teaspoon girl so will post the recipe as I use it below. I am also even lazier with this recipe, i.e. i don't sift the flour etc. and I only use one bowl! A link to her recipe is displayed above.

Ingredients:
3/4 cup Dutched cocoa 
2 cups Sugar
1 3/4 cups Flour
1 1/2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1 pinch Salt
1 cup  Yoghurt (she uses Buttermilk)
2 large Eggs
1/2 cup Vegetable Oil
2 teaspoons Vanilla Extract + 1 teaspoon of Vanilla Bean Paste
1 cup Boiling Water


Preheat oven to 180°C.

Lightly grease base and sides of a 23cm deep round cake tin with oil and line with baking paper.


Into a large bowl sift cocoa, sugar, flour, baking powder, baking soda and salt and combine. 

Make a well in flour mixtures centre and add eggs, oil and vanilla extract/ paste and whisk to combine.

Pour in water and whisk till combined and batter is smooth.

Immediately pour batter into prepared tin and place into preheated oven for 40-45 minutes or till cake skewer when inserted comes out clean.

Remove cake from oven and cool completely before removing from baking paper and tin. Ice !

Baking: Vanilla Bean Meringues

Vanilla Bean Meringues

These are used every Christmas to make a meringue mountain with cream and berries

(off course minus the blue food colouring!)

At the bottom you can see a blue meringue topping a White Chocolate, Raspberry and Gingernut Cheesecake laced with Butterscotch. This recipe will be shared in a later post.

Ingredients:
6 Egg Whites
2 Cups Castor Sugar
1 Teaspoon Natural Vanilla Essence
2 Teaspoons Vanilla Bean Paste (optional– don’t panic if you don’t have it)
1 Teaspoon Malt Vinegar
2 Teaspoons Cornflour

1 Teaspoon Blue Food Colouring (if you feel so inclined)

Preheat oven to 115C.

In a large metal bowl beat egg whites until soft peaks form using an electric beater.

Gradually add caster sugar (teaspoon at a time), Beat in vanilla paste, essence, vinegar and cornflour.

Spoon mixture onto baking tray, and bake in an oven for 45 minutes.

After 45 minutes turn off oven and leave meringues in there to cool down and dry out.

Below is a Jaffa Mouse as well as a White Chocolate, Raspberry and Ginngernut  Cheescake laced with Butterscotch  topped with a blue Vanilla Bean Meringue ( I will share the mouse and cheesecake recipes with you later)