Apple Crumble

Apple Crumble

I think certain deserts are underestimated; an easy recipe can be just as delicious as a complicated one. In fact chefs nowadays seem to be signing the praises of just such an idea.

I have always loved apple crumble, all the wonderful taste of apple pie, without fiddling around with rolled-out pastry. The crumble for this recipe actually comes from Ottolenghi’s carrot muffins. I think it is the addition of black sesame seeds and honey that makes this buttery crumble so fabulous. Your taste buds will thank you!

You can adapt this recipe using white sesame seeds if you don’t have black ones, pears instead of apples and cook the crumble for 10 minutes longer at 150°C if you prefer a softer fruit texture.

See link ‘apple crumble’ below for recipe:

APPLE CRUMBLE – ERIKA ALLISTON –  Sweet Pea Blog

Cooking apples

The crumble

• 50g unsalted butter
• 75g white all-purpose flour
• 25g brown sugar
• 50g whole rolled oats
• 20g sunflower seeds
• 1 tablespoon black sesame seeds
• 1 teaspoon warm water
• 1 teaspoon sunflower oil
• 1 tablespoon honey

1. Cut the butter into small cubes, set aside
2. Combine the flour, sugar, oats and seeds.
3. With your fingers, work the butter cubes into the dry ingredients until you have a bread crumb consistency.
4. Combine the water, oil and honey, then add to the crumble, mixing with your fingers till well combined

Apple Crumble

• 450g chopped cooking apples (approx. 3 medium whole apples)

1. Pre-heat the oven to 170°C / 340°F
2. Cut apples into small cubes
3. Butter a small baking dish
4. Add the apples
5. Evenly sprinkle with the crumble
6. Bake for 40-50 minutes. Serve warm

Gougères - French Cheese Puffs

Gougères – French Cheese Puffs

Gougères are classic French cheese puffs made with choux pastry and grated cheese (Gruyère / Comté). French they may be but it was in Russia that I really took a liking to them.

I blame it on the French bakery Volkonsky’s, which was in dangerous proximity to Katya’s appt. in Moscow. A small bakery / café selling delicious pastries, sandwiches, breads and coffee not to mention gougères.

It was a lesson in how something so innocent can be so addictive … I could have eaten them by the handful.

In memory of  Volkonsky’s gougères, here is  my recipe (see link Gougères below):

Gougères – French Cheese Puffs Recipe : ERIKA ALLISTON – Sweet Pea Blog

• 250 mL cold water
• 75 gr unsalted butter (in small cubes)
• 3 pinches salt
• 150 gr white flour (sifted)
• 4 eggs
• 80 gr Gruyère cheese (finely grated)
• grated nutmeg to taste

Chou Pastry – Method:

1. Place water, butter & salt in a sauce pan. Heat till just boiling.
2. Remove from heat.
3. Add flour all at once. Using a wooden spoon, stir vigorously untill a smooth dough forms (see photo)
4. Let cool for 5 minutes.
5. Add 1 egg, mix well. Don’t panic, it will take a few minutes of vigorous stirring for the egg to fully mix in. At the beginning the dough will separate and look lumpy, just keep stirring!
6. Repeat step 5 for remaining three eggs, adding them one by one.
7. Now fold in the grated cheese & nutmeg.

Baking – Method:

1. Pre-heat oven to 200°C (normal not convection heat)
2. Using a teaspoon, place generous dollops of dough on a lined baking sheet (see photo), leaving 2cm  / 1 inch between them. *
3. Bake for 18-20 minutes.
4. Let cook and serve immediately. You can keep and reheat the gougères but they will lose their perfect consistency

NOTE : other recipes suggest chilling the dough before baking ie. 30-60 minutes in the fridge. I tired this and felt that it didn’t make a large difference, except that when cooked my gougères were slightly paler in colour  and softer in texture.

Thomas Keller OREO

TKO – Thomas Keller Oreo Recipe

What makes these cookies so drop dead gorgeous is the sublime duo of salty chocolate cookies sandwiching a perfect white chocolate ganache cream. And for those of you who are less than ecstatic when it comes to white chocolate, not to worry, the taste is so subtle you will find yourself converted.

So it is no wonder that my colleague Claire was, and still is addicted to TKO’s: Thomas Keller’s ‘grown-up’ Oreo cookies. This my friends is no small food craving, we are talking about a woman making a bee-line to the Bouchon Bakery once a day, 5 days a week to buy not 1 but 2 of these pancake sized cookies. You are getting the picture here…

As  I apparently have not lived until I’ve tried a TKO, and short of asking Bouchon to FedEx me a care package, I thought I’d make them myself.  This is Thomas Keller’s original recipe from the ‘Essence of Chocolate‘ cookbook.

See link ‘Oreo‘ below for the recipe:

TKO – Thomas Keller’s Oreo Cookie Recipe

Chocolate cookie:

• 210 g (1 1/2 cups + 3 tbls) all-purpose white flour
• 160 g (3/4 cup) white sugar
• 65 g (3/4 cup + 1 tbls) unsweetened cocoa powder
• 1/2 tsp baking soda
• 1 1/2 tsp salt (do not reduce, the saltyness makes the cookie!)
• 210 g (15 tbls) unsalted butter (room temperature, cut into small cubes)

Filling:

• 118 mL (1/2 cup) heavy / full fat cream
• 230 g (8 US ounces) white chocolate (finely chopped)

Method:

First prepare the white chocolate filling:

1. Very finely chop white chocolate.
2. Heat cream till just boils, pour over chopped chocolate. Mix with whisk till all chocolate has melted.
3. Set aside for 2 hours at room temperature.*

Next prepare the chocolate cookies:

1. Combine flour, sugar, cocoa, baking soda & salt, mix well.
2. Next, with mixer on slow speed, add butter cubes one by one, until a thick even batter forms
3. Per heat oven to 180°C / 350°F
4. Line two cookie sheets with baking / parchment paper, set aside
5. Separate dough into 2 pieces. Roll out between two large piece of baking paper, till approx. 0.25cm (1/8″ inch) thick
6. Place rolled out dough in fridge for 5 minutes, this makes cookie cutting easier.
7. Using a fluted cutter, cut out cookies. Put scraps together & roll out again.
8. Place 1cm (1/2″ inch) apart on cookie sheet
9. Bake for 12-15 minutes, rotating halfway through baking. Remove, let cool on cook sheet for 5 minutes before transferring to cooling rack

Cookie assembly:

• Lightly whip the white chocolate ganache.
• You can used a pastry bag with 1/4″ plain tip. I used a spoon and knife. Place 1 1/2 teaspoons cream in centre of one cookie, top with another cookie to form a sandwich.
• Gently press down till cream comes near edges
• Can be stored in loosely covered container, in fridge for 3 days.

*NOTE : the original recipe said to leave the ganache to sit for at least 6 hours. Perhaps if you use a pastry bag this is necessary. But with a spoon & knife I found 2 hours was sufficient to thicken the chocolate cream.

In love with a tart!

CHOCOLATE TART : a great chocolate recipe

Valentine’s Day – whether you are a fan or not, it is always a good excuse to make something sweet. And what could be better than chocolate.

This is an ideal desert as it is simple, can be made in advance, and is sinfully delicious. The slightly sweet pastry has a buttery tender crumb combined with the rich, unctuous chocolate ganache filling, that is not too sweet nor too dark – it is a match made in heaven.

Though I must confess I have stage fright when it comes to making pastry.  This requires summoning up the courage to attack the recipe (yes attack… I am going into battle) who will win is anyone’s guess. But have no fear, here you are safe. This recipe is tried, tested and true.

The pastry tart shells are made in advance after which no more baking is needed. The chocolate ganache is just heated cream poured over chopped chocolate, then spooned into the pastry shells and left to set. For the original recipe using orange zest see The Ulterior Epiqure

See link ‘Chocolate tart‘ below for recipe:

• 190 g all-purpose white flour
• 55 g icing (powdered) sugar
• 1/4 teaspoon salt
• 113 g unsalted butter
• 1 egg yolk, beaten
• 1-2 tablespoon cold water (as required)

Method :

1. Combine flour, icing sugar, & salt. Mix well.
2. Cut butter into small cubes. The butter should be just slightly soft to the touch.
3. Using a mixer on medium/low speed, add butter cubes one by one to flour mixture.  This step can be done by hand.
4. Add egg yolk and 1 tablespoon cold water.
5. Mix on low speed until pastry dough comes together
6. If the pastry is still crumbly, add a little more water

Tart shell making:

1. Pre-heat the oven, 200°C (400°F) convection heat
2. The pastry dough does not need to be chilled.
3. Roll out between two sheets of baking paper until 0.4mm thick. You may need help holding the paper still while rolling the dough.
4. Line each tart tin with the pastry
5. Using a fork prick the bottoms to prevent pastry puffing (weights are not needed)
6. Bake for approx. 12 minutes. until golden
7. Let cool completely while making the chocolate filling.

Ganache – Chocolate Filling :

• 335 g dark chocolate (45% cacao)
• 300 mL liquid whipping (heavy) cream

1. Finely chop the chocolate*
2. Heat the cream till it just boils.
3. Immediately pour over chopped chocolate
4. Using a whisk, mix until smooth
5. Immediately pour into the prepared tart shells
6. Let cool at room temperature for 1 hour before serving. If not setting, place in fridge for 2 hours.
7. Can be stored in the fridge for up to 3 days. Remove at least 30 minutes before serving to let the chocolate come to room temperature.
8. TIP : run your knife under HOT water before cutting the tart.

*the smaller the chocolate pieces the faster they will melt, if the pieces are too large the cream may not be hot enough after a few minutes to melt them all.

Lemon Chicken

Chicken recipe : Roasted Lemon Chicken with Sumac

What to do with chicken…. that ever versatile white protein. My mother has been trying to disguise it for years while my father throws every curry in the book at it just to ‘add’ some taste.

I was looking for a change, so went sniffing through my cookbooks for an EASY CHICKEN RECIPE when I came across Ottolengi’s ‘Roast chicken with sumac, za’atar and lemon’.

The basis of the recipe looked good but I didn’t have a few of the ingredients on hand  ie) no za’atar (Middle Eastern blend of dried thyme, sesame seeds and salt) or allspice and didn’t feel much like messing around with a whole chicken, so I simplified things.

All you need is a few chicken breasts, fresh lemon, sumac (a spice made of crushed Mediterranean berries), garlic, stock and a few other spices. This makes a delicious, fragrant dish, that is healthy and great served over basmati rice.

See the link ‘lemon chicken’ below for the recipe:

LEMON CHICKEN Recipe : ERIKA ALLISTON – Sweet Pea Blog

Dinner for Two:

• 2 chicken breasts (without the skin)  approx. 220g
• 1 garlic clove, crushed
• 1 tablespoon olive oil
• 1/4 teaspoon cinnamon
• 2 pinches ground garlic
• 1 pinch ground cloves
• 120 mL (1/2 cup) chicken or vegetable stock
• pepper to taste
• 1/2 teaspoon sumac
• 1 tablespoon pine nuts (optional)

1. Pre heat the oven to 200°C / 400°F
2. Oil a small metal baking dish. Place the whole chicken breasts in the dish
3. Boil water in kettle. Make stock.
4. In a bowl combine: garlic, oil, spices, stock & pepper, mix well
5. Pour over chicken
6. Sprinkle chicken evenly with sumac
7. Slice lemon into very thin rounds (see picture)
8. Place over chicken
9. Sprinkle with pine nuts
10. Roast in oven uncovered for 15 minutes (check if cooed)

Serve over basmati rice, quinoa or with fresh pita bread.

Beef Stroganoff

BEEF STROGANOFF {Бефстроганов, Befstróganov}

A great Russian beef recipe!

“Don’t always listen to your husband but always listen to your BUTCHER!”

This is what I was told on Saturday after finding Olivier in the butcher shop. He had ventured in with our shopping list and ordered 350g of beef shoulder. The butcher put the meat on the chopping block and with his knife poised asked what we were cooking. “Beef Stroganoff” Olivier replied.

The knife went down and a knowing look came over the butchers face. “My friend” he said, “this is not the meat for you.  For beef stroganoff only beef fillet will do! You want the most tender meat, cut into ‘allumettes‘  (thin strips) and then quickly seared in the pan. It will melt in your mouth”.

And it did. The price was definitely not that of beef shoulder, but worth every penny.

Beef strogi as it’s known in our family comes with many variations on a theme. However I like a simple recipe, made with only beef, onions, paris mushroom and sour cream. A little salt & pepper, garnished with chopped parsley and you have a carnivores bit of heaven.

The name is likely derived from Count Sergei Stroganoff (1794-1881), a Russian official and gourmet! I bet you he was all over the beef fillet.

BEEF STROGANOFF Recipe – ERIKA ALLISTON, Sweet Pea Blog

• 350g beef fillet
• 1 medium onion
• 150g paris mushrooms (approx. 18)
• 180mL sour cream
• 30g butter
• 1/2 teaspoon olive oil
• salt & pepper
• small bunch parsley (chopped)

1. Cut beef  into ‘allumettes’ thin fingers (see picture). Beef should be at room temperature.
2. Finely slice the onion (see picture)
3. In a large, non stick skillet (frying pan) on medium/low heat,  melt 15g of butter & olive oil
4. When bubbling add onions, cook till translucent but not browned (5-8 mins)
5. Cut mushrooms into slices (see picture)
6. Add mushrooms to onions, cook for 2 minutes, set aside
7. Add 15g of butter to skilled on medium/high heat
8. When sizzling add beef, salt & pepper, cook until golden
9. Add cooked onions / mushrooms &  sour cream to beef, let simmer for 2 minutes
10. Serve immediately sprinkled with chopped parsley

Oatmeal

OATMEAL

An unctuous, warm, stick to your ribs breakfast cereal, made from an easy recipe that can be thrown together in a matter of minutes and eaten with a vartiety of spices, fruits, nuts or just brown sugar.

With all this going for it, why did I avoid oatmeal like the plague when I was little…  I mean to the point that you couldn’t force the spoon down my throat! I think it came down to the texture, which with years and maturity…. I have come to like.

A few TIPS for making oatmeal :

• add the  salt at the end for a creamy texture
• the finer the oats the faster they cook
• heat your bowls
• serve with warm milk
• Scottish superstition - stir clockwise with your right hand to avoid evil

OATMEAL RECIPE : ERIKA ALLISTON, Sweet Pea Blog

For two servings:

• 250mL milk
• 250mL water
• 75g (2.5oz) rolled oats
• pinch of salt
• extra warm milk for serving
• brown sugar for serving

1. Put bowls in the oven
2. Bring milk and water to a boil in sauce pan
3. Add oats, bring to boil, then reduce to simmer
4. Simmer for 10-15 minutes
5. Serve in warm bowls, topped with warm milk and brown sugar

Baked Apples

Baked Apples seemed to be an appropriate welcome back, New Years resolution, apple desert recipe.  What better way to satisfy your sweet tooth while watching your waist line. Plus baked apples are a cinch to make… core, stuff, bake. That’s it. No fuss no muss.

Olivier’s parents have an apple orchard in France and this year they were overwhelmed with the yield. There were enough apples for the Russian army I tell you. So each week we receive a top up, which means I continuously have a bag of these golden red globes in my fridge. I would be complaining except that they are absolutely delicious and make wonderful apple sauce, pies, cakes, muffins not to mention baked apples.

RECIPE :  Erika Alliston – Sweet Pea Blog, BAKED APPLES

• 6 cooking apples
• 1 handful whole almonds
• 1 handful raisins
• a pinch ground cloves
• 1/4 teaspoon ground cinnamon
• 1 1/2 tablespoons brown sugar
• 15g melted unsalted butter

1. Pre-heat the oven to 180°C (355°F) convection heat.
2. Coarsely chop the almonds, set aside
3. Melt the butter.
4. Add the chopped almonds, raisins, spices and brown sugar to the butter, stir well, set aside.
5. Prepare the apples; remove the core. Using a sharp knife draw a line around the middle of each apple (see picture). Stuff with the nut/spice mixture till it reaches the top of each apple.
6. Cook for 45 -60 minutes (depending on the size of your cooking apples), until apples are very tender when poked with a knife.
7. Serve immediately

Kip does not mess around when it comes to jam. The figs were washed, mashed, cooked, bottles and voilà – fig jam. And to be honest it should be that easy.  No muss no fuss. What I liked best is that the jam is not too sweet, he avoids the trap of saturating it with sugar, so that you can still taste the fruit. And just wait till your try this on a piece of hot bread, or with yogurt as a desert.

Here is another fig desert recipe to try!

RECIPE : ERIKA ALLISTON - Sweet Pea Blog

• 1.7kg whole ripe figs
• 900 gr white sugar
• juice of one lemon

Wash and dry the figs. Place in a large / deep saucepan, and mash (see image)

1. Add sugar
2. Slowly bring to the boil.
3. Cook for about 8-10 minutes (the temperature should reach 105°C if you want to be exact)
4. While waiting sterilise the jam jars & tops
5. Check the goute test
6. Add lemon juice cook for another minute.
7. Pour jam into hot jars almost to the very top, screw on the top and turn the jar so that it sits on its lid to cool.

Sliced ham recipe

SLICED HAM RECIPE :  Just back from a great weekend in the English countryside. I was visiting Kip & Elise, my Aunt & Uncle and managed to fit in a spot of cooking. There is something about their kitchen that leads to cullinary experimentation and this time it was trying my hand at making pressed ham for sliced cold meats (luncheon meats).

Kip has made it for us in the past and we agreed that the taste, texture and reduced salt content will convert you in a heart beat. You can really taste the bay leaves, juniper berries and cider in the ham, which shaves perfectly into paper thin slices, just wonderful in a sandwich.

Not only does it taste better but making your own sliced ham is far more economical than buying it at the supermarket or butcher and stays fresh longer without that nasty oxidised taste, as you slice it as needed. Kip even keeps the stock and uses it to make wonderful green split pea soup, which will post in the future.

RECIPE : ERIKA ALLISTON – Sweet Pea Blog

• 1 kg unsmoked gammon ham joint (cured ham)
• dry (brute) apple cider to cover ham
• 2 laurel (bay) leaves
• 1 medium white onion
• 6 black peppercorns
• 6 juniper (gin) berries

1. De-salt the ham by soaking it over night in cold water, then discard the water. Or, place the ham in a large saucepan, cover with cold water and bring to a simmer. Remove from heat and discard water.
2. Peel the onion and cut in half.
3. In a large saucepan place the de-salted ham, bay leaves,  onion halves, peppercorns and gin berries. Add the cider till it covers the ham completely.
4. Bring the cider to a simmer and cook  for 45 minutes
5. Drain the cider stock and keep it to use in soup.
6. Remove the rind of the ham (see picture) and press the ham into a container smaller than its size ie) a bowl. This will compress the meat. It will be difficult to force the ham into the container, you will have to put some muscle into it! Place a cutting board on top and then some weights ie) cook books.
7. Leave to cool completely.
8. When cool, remove the weights, cover the bowl with plastic wrap and put in the fridge for 2 hours.
9. Remove the ham from bowl and cut off the excess jelly that has formed. Tie three strings around the waist of the ham, this will make cutting it easier.
10. Using a very sharp knife cut a few thin slices!!