Coconut Cream Cake

 

Coconut Cream Cake

This is a recipe I have been waiting to create.   Easter will be a perfect occasion. 
Ingredients
Filling
1/2 cup sugar
1/4 cup cornstarch
1/8 teaspoon table salt
4 large egg yolks
1 cup half-and-half
1 cup coconut milk
1 cup sweetened flaked coconut
3 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
Cake Layers
1 cup butter, softened
2 cups sugar
4 large eggs
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon table salt
1/2 cup milk
1/2 cup coconut milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
Shortening (for greasing pans)
1 cup heavy cream
Fluffy Coconut Frosting
Garnish 
Toasted coconut shavings

Directions:
Prepare Filling: Whisk together first 3 ingredients in a heavy saucepan. Whisk egg yolks and next 2 ingredients in a glass bowl. Gradually whisk egg mixture into sugar mixture. Cook over medium heat, whisking constantly, 6 to 7 minutes or until mixture just starts to bubble. Cook, whisking constantly, 1 more minute; remove from heat.

Whisk flaked coconut and next 3 ingredients into sugar-egg mixture; transfer to a medium bowl. Place plastic wrap directly on warm filling to prevent film from forming. Let stand 30 minutes; chill 4 to 24 hours.

Meanwhile, prepare Cake Layers: Preheat oven to 350°. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 2 cups sugar, beating until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition.

Stir together cake flour and next 2 ingredients in a bowl. Stir together milk and 1/2 cup coconut milk in a measuring cup. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 tsp. vanilla and 1/2 tsp. coconut extract. Spoon 

batter into 2 greased (with shortening) and floured 9-inch cake pans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).

Beat 1 cup heavy cream at high speed with an electric mixer until stiff peaks form. Gently fold whipped cream into chilled Filling.

Assemble cake: Split each layer in half horizontally with a serrated knife to make 4 layers. Place 1 layer, cut side up, on a serving platter; spread with 1 1/3 cups Filling. Repeat with remaining Cake Layers  and Filling, ending with a Cake Layer, cut side down. Spread top and sides of cake with Fluffy Coconut Frosting.

Asparagus and Lemon Risotto With Parmesan Crisps

 

Asparagus And Lemon Risotto With Parmesan Crisps

Asparagus is one of the first vegetables that are ready when spring arrives. The audible snap of the stems during prep is deeply satisfying, and the zest of lemon energizes these flavorful bites in this dish. The creamy, rich risotto warms the body from the inside out.

Ingredients
4 cups vegetable or chicken broth

2 tablespoons olive oil

2 tablespoons butter

1 small onion, finely diced

2 cloves garlic, minced

1 cup uncooked Arborio rice

½ cup dry white wine

1 teaspoon salt

1 bunch fresh asparagus, trimmed and cut into 1-inch pieces

Zest and juice of 1 lemon

½ cup grated Parmesan cheese

Fresh parsley for garnish
Parmesan Crisps
1 cup of grated Parmesan cheese
Freshly cracked black pepper (optional)

Directions

Prepare Parmesan crisps: Preheat oven to 400 degrees F. Line baking sheet with parchment paper. 

Spoon 1 tablespoon mounds of grated Parmesan cheese onto parchment paper, a few inches apart. Optionally, add freshly cracked black pepper over mounds. 

Bake for 5 to 7 minutes or until cheese is melted and golden. Let cool before gently removing from parchment paper.

Prepare risotto: In medium saucepan, heat broth over low heat. 

In large skillet or saucepan, heat olive oil and butter over medium heat. Add diced onion and cook until translucent, about 3–4 minutes. Stir in garlic and cook 1 minute until fragrant. 

Add in Arborio rice and toast, about 1–2 minutes, stirring frequently. Pour in white wine and cook until mostly absorbed.

Begin adding warm broth to rice 1 ladle at a time, stirring frequently. Wait until liquid is mostly absorbed before adding more. Continue this process for about 18–20 minutes, until rice is creamy and al dente. 

In last 5 minutes of cooking, add asparagus pieces to risotto and stir in. Finish with salt, lemon juice and zest. Serve in bowl, and top with extra asparagus and Parmesan crisps. Optionally, garnish with parsley.

Hot Cross Buns

Classic hot cross buns—soft, lightly spiced, and studded with rum-soaked raisins for extra flavor.

Ingredients

For the Buns

4½ cups all-purpose flour, spooned into measuring cup and leveled-off, plus more as needed
1 cup warm water, divided
1 cup raisins
3 tablespoons rum (or water)
½ cup granulated sugar
1 tablespoon instant or rapid-rise yeast (this is more than one packet)
1¼ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon allspice
2 teaspoons salt
6 tablespoons unsalted butter, melted and cooled slightly
3 large eggs, divided (1 for brushing the buns)
1 large egg yolk

For the Icing

1 cup (4 oz) confectioners' sugar
3 to 4 teaspoons milk
Pinch salt

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Hot Cross Buns

INGREDIENTS 

FOR THE BUNS

• 4½ cups all-purpose flour, spooned into measuring cup and leveled-off, plus more as needed
• 1 cup warm water, divided
• 1 cup raisins
• 3 tablespoons rum (or water)
• ½ cup granulated sugar
• 1 tablespoon instant or rapid-rise yeast (this is more than one packet)
• 1¼ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon allspice
• 2 teaspoons salt
• 6 tablespoons unsalted butter, melted and cooled slightly
• 3 large eggs, divided (1 for brushing the buns)
• 1 large egg yolk

FOR THE ICING

• 1 cup (4 oz) confectioners' sugar
• 3 to 4 teaspoons milk
• Pinch salt
• INSTRUCTIONS
• FOR THE BUNS

Measure out the flour and place it in the bowl of your stand mixer.
• Make the tangzhong: Take 3 tablespoons of the measured flour out of the mixing bowl and combine it in a small saucepan with ½ cup (120 ml) of the warm water (from the 1 cup); whisk until smooth. Cook over medium heat, whisking constantly, until the mixture thickens to a smooth paste resembling pudding or thin mashed potatoes, about 2 minutes. Scrape into a medium bowl and let cool until just warm.
• Plump the raisins: Combine the raisins and rum in a small bowl. Cover and microwave until steaming, about 1 minute. Let sit until softened, about 15 minutes. Drain the raisins, discard the liquid, and blot dry with a paper towel.
• Mix the dry ingredients: In a stand mixer fitted with the dough hook, add the sugar, yeast, cinnamon, nutmeg, allspice, and salt to the flour in the mixing bowl. Mix on low speed for about 30 seconds to combine.
• To the bowl with the tangzhong paste, add the remaining ½ cup (120 ml) warm water and melted butter and whisk to combine. Add 2 of the eggs and the egg yolk and whisk until smooth.
• Add the wet ingredients to the dry ingredients and knead on medium-low speed until you have a soft, elastic dough that clings to the bottom of the bowl, 8 to 9 minutes. The dough will be sticky, which is normal—this is what gives the buns their light, tender texture. Reduce the speed to low, add the raisins, and mix until incorporated, about 2 minutes. If the raisins aren’t fully incorporated, finish mixing the dough by hand to distribute them evenly. 

  At this point, the dough will still be quite sticky, but you should be able to handle it and shape it into a ball. If needed, sprinkle in additional flour, 1 tablespoon at a time, mixing briefly just until incorporated (you may need up to ¼ cup (33 g) more flour; add only as much as needed to make the dough easy to handle). Lightly flour your hands and gather the dough into a smooth ball. Transfer to a lightly oiled large bowl, cover with plastic wrap, and let rise in a warm, draft-free spot until noticeably puffy and lighter in texture (it may not fully double), 2 to 3 hours.
• Grease a 9 x 13-in (23 x 33-cm) baking pan with nonstick spray. Turn the dough out onto a lightly floured counter and divide into 12 equal pieces (about 100 g each). To shape, pull the edges of each piece into the center to form a little pouch and pinch to seal. Flip seam-side down, then gently roll under your hand to create a smooth ball. Tuck any exposed raisins underneath as best you can; if some peek through, that’s perfectly fine. Arrange the balls in the prepared pan, smooth side up, in 3 rows of 4. Cover loosely and let rise until puffy and pressing against one another, 1 to 1½ hours.
• Adjust an oven rack to the middle position and preheat the oven to 350°F (175°C).
• In a small bowl, beat the remaining egg and brush the buns with it. Bake until golden brown (and the centers register 190°F/88°C with an instant-read thermometer), 24 to 26 minutes.
• Transfer pan to a wire rack and let cool until just warm, about 1 hour. Run a thin knife around the edges to loosen. You can either lift the buns out of the pan and separate them, or leave them in the pan for a more rustic presentation.

FOR THE ICING

• Combine confectioners’ sugar, 3 teaspoons milk, and salt in a small bowl and whisk until smooth, adding more milk as needed. The icing should be very thick, like a soft paste.
• Transfer the icing to a zipper-lock sandwich bag. Snip a small (about ⅛-inch) opening in one of the bottom corners and pipe lines across the buns to form crosses. If the buns are still in the pan, pipe directly over the top; if removed, pipe over the individual buns. Serve.

Easter Asparagus Salad

Easter Asparagus Salad

 Easter and Asparagus are Springtime favorites.  Dress your meal with this delicious but beautiful salad.

Ingredients:

1 lb. (500 g) thick asparagus stalks

1 lb (500 g) white asparagus, peeled and trimmed
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) lemon juice
¼ cup (60 mL) shaved Parmigiano-Reggiano
1 tsp (5 mL) grated lemon zest
Salt and freshly ground pepper

Directions:

Preheat oven to 425°F (220°C).

Toss asparagus with olive oil and place on a baking sheet. Roast for 

5 to 9 minutes(depending on thickness) or until asparagus is crisp-tender and has a little colour.

Cool. Just before serving, toss with lemon juice, Parmigiano and grated lemon zest and season 

with salt and pepper.   Serves 8

Sheet-Pan Malai Chicken and Potatoes

 

Sheet-Pan Malai Chicken And Potatoes 

Inspired by traditional South Asian malai chicken, a warmly spiced, yogurt-marinated dish that’s usually tandoor-grilled or served as a creamy curry, this sheet-pan meal comes together in under an hour. Here, the cream, or malai, is added just before serving, combining with lemon juice and water to create a silky, tangy sauce. The yogurt marinade acts as a powerful tenderizer for the chicken, so even a quick rest will enhance the flavors (if you have time for an overnight marinade, all the better). For this version, a sheet pan is used to maximize surface area and help the potatoes brown, but a cast-iron skillet also works.   NYTimes

Ingredients:   4 servings

For the chicken and potatoes
1½ pounds fingerling or baby potatoes
1medium yellow onion
1tablespoon melted ghee or olive oil
Kosher salt (such as Diamond Crystal)
4bone-in, skin-on chicken thighs (about 1½ pounds total)
1 tablespoon fresh lemon juice
2 tablespoons heavy cream
For the marinade

¼ cup full-fat plain yogurt
⅓ cup cilantro leaves and tender stems, torn to fit the blender, plus more cilantro for serving if desired
5 garlic cloves
1(1½-inch) piece fresh ginger, sliced
1 to 2 serrano chiles, depending on your heat tolerance
1 tablespoon ghee or olive oil
1½ teaspoons garam masala
Kosher salt (such as Diamond Crystal)

Directions

Arrange the oven rack in the center of the oven and heat to 425 degrees.

Start the chicken and potatoes: As the oven heats, halve potatoes lengthwise (quarter and cut any larger ones). Halve the onion lengthwise and cut each half into quarters. Transfer potatoes and onion to a sheet pan, add the ghee and season with 1½ teaspoons salt. Transfer to the preheated oven, and roast for 10 minutes while you prepare the marinade.

Make the marinade: Using a blender, mini food processor or immersion blender, combine the yogurt, cilantro, garlic, ginger, chiles, ghee, garam masala and 1½ teaspoons salt. Blend until the mixture is mostly smooth. If needed, add a tablespoon of water to help the blender along. Transfer the marinade to a medium bowl or resealable bag, and add the chicken. Massage marinade into chicken and let marinate while the potatoes cook (see Tip).

When the vegetables have roasted for 10 minutes, remove the pan from the oven and nestle chicken on top, skin side up, scraping any excess marinade from the chicken skin onto the vegetables. Return sheet pan to the oven and adjust heat to 450 degrees. Roast until the chicken and potatoes are cooked through and the chicken skin is browned and crisp, 30 to 35 minutes. (If the potatoes aren’t fork-tender yet, remove the chicken from the pan and continue to roast the potatoes for another 5 to 10 minutes.)

Carefully transfer the chicken to a plate, leaving the vegetables in the pan. Add the lemon juice, cream and 3 tablespoons hot water to the sheet pan and toss with a metal spatula, carefully scraping up any browned bits, until the potatoes are coated in sauce. Transfer chicken back over top and serve immediately, garnished with more cilantro if you like.
TIP  If you like, the chicken can marinate for up to 2 hours on the counter, or ideally, overnight in the refrigerator. (If marinating overnight, remove the chicken from the fridge at least 30 minutes before roasting to ensure it cooks evenly.). Serves 4

Gigelhupf or Gugelhupf Cake

 

                                  Gugelhupf  or Kugelhopf Cake                                                                                                                           Combining the delicious flavors of lemon, rum, raisins, almonds and butter in a wonderfully fragrant yeasted cake, look no further for a thoroughly traditional Gugelhupf recipe! Also known as Kugelhopf, this special cake has been known and loved for literally centuries throughout Germany, France, Austria and Switzerland.

Ingredients:

12 whole blanched almonds 

   (to blanch/remove the skins, place the almonds in boiling water, let

    sit for one minute, drain, and squeeze the almonds between your  

    fingers to slip the skins off)

1 cup heavy cream

2 1/4 teaspoons active yeast

1/2 cup granulated sugar

4 cups all-purpose flour

1/2 teaspoon salt

2/3 cup unsalted butter

1/3 cup lard or butter

5 large egg yolks

1 1/2 teaspoon vanilla extract

zest one lemon

3/4 cup raisins 

1 tablespoon rum

1/3 cup slivered almonds

12 whole almonds

Directions:
Butter a 8.5 inch Kugelhopf pan or a bundt pan  (8 to 9 cup capacity).
Place the raisins and rum in a small bowl, stir to combine, and let the raisins soak for at least an hour or overnight.
Place the lukewarm cream in a bowl or cup and stir in the yeast along with one tablespoon of the sugar. Let sit for 10-15 minutes until nice and frothy.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter, lard (if using) and sugar until pale and fluffy. Add lemon zest and vanilla and beat until combined. Add egg yolks and beat until combined.
Add half of the flour and yeast mixture and mix until combined. Add the remaining half of the flour and yeast mixture and the salt and mix until combined. Once the mixture comes together continue to knead with the paddle attachment for 10 minutes, scraping down the sides as needed. If the mixture is too dry, add some additional egg yolk. If it's too wet, add some additional flour. Cover loosely with plastic wrap and put in a warm place (like a warm oven) to rise for up to two hours or until doubled in size.

Roll out onto clean non-stick work surface. Press or roll out to for a rectangle about 1/4 inch thick. 

Sprinkle evenly with the raisins and almonds. Roll it up from the widest side. Bring the ends together to form a circle, pressing the ends together, and place it into the Kugelhopf mold. Press gently down to ensure the dough is evenly spread in the pan. Cover loosely with plastic wrap and put in a warm place (like a warm oven) to rise for about another hour or until the dough has risen just barely above the mold. 

In the meantime, preheat the oven to 350 F.

Bake the Gugelhupf until it is nicely browned and a toothpick inserted into the middle comes out clean, about 30-40 minutes. Let the cake sit in the pan for 10 minutes and then invert onto a wire rack to cool completely. Dust with powdered sugar.

Serve immediately. Best eaten the same day.
To store leftovers, wrap well in plastic wrap (will keep up to 3 days) or freeze. (See blog post for ideas on how to use leftover Kugelhopf.)

Buttery Porcini Mushroom Pasta

                                         

Buttery Porcini Mushroom Pasta 

Dried mushrooms and smoked paprika 

brings a rich earthiness a hit of flavor.

Ingredients:

20g / 1/4 cup Dried Porcini Mushrooms
25g / 1 tablespoon + 2 teaspoons unsalted butter
2 tbsp olive oil
250g /  chestnut mushrooms, sliced also called cinnamon cap.
2 cloves garlic, finely chopped
3 tbsp double cream
200g / 8oz. fettuccine
20g / 1/4 cup Parmigiano Reggiano, finely grated, plus extra to serve
½ x 20g pack chives, finely chopped
smoked paprikaDirections:Put the porcini into a mug, pour over 150ml boiling water, then set aside for 25 minutes. Drain and reserve the liquid, leaving the sediment behind. Chop the mushrooms and set aside.

Melt the butter with the oil in a large frying pan over a high heat. Once foaming, add the chestnut mushrooms, season and fry for about 10 minutes, flipping occasionally, until golden. Stir in the garlic and soaked porcini, fry for about 3 minutes more, then add 4 tbsp soaking liquid and the cream. Bubble briefly, then remove from the heat.

Meanwhile, cook the pasta according to pack instructions. Reserve a cup of cooking water, then drain.

Tip the pasta into the sauce and toss to coat, then add the parmesan, most of the chives and a little pasta water, if needed, to loosen, so the sauce coats nicely. Serve topped with the remaining chives, some smoked paprika and extra cheese.

Cook’s tip
Soak the mushrooms earlier in the day if you have a busy evening coming up. Just keep in the fridge. until needed.

Crisp Honey Toast With Whipped Cream & Rhubarb Compote

              Crisp Honey Toast With Whipped

               Cream & Rhubarb Compote

Inspired by Arôme Bakery in London, this version of crispy honey toast is the ultimate ending to a glorious brunch. Slices of brioche are coated in a mixture of butter, brown sugar and honey, then baked until they develop a yin-yang of crispy crust and pillowy centre. Vanilla whipped cream adds another dreamy texture, while rhubarb compote brings a tart counterpoint.

Ingredients:
Rhubarb Compote
2 cups (500 mL) chopped rhubarb
1/4 cup (60 mL) sugar
2 tbsp (30 mL) water
2 tsp (10 mL) lemon juice
1/4 tsp (1 mL) ground cardamom
1/4 tsp (1 mL) salt

Crispy Honey Toast
1/2 cup (125 mL) softened butter
1/4 cup (60 mL) brown sugar
3 tbsp (45 mL) honey
1/4 tsp (1 mL) salt
10-inch (25-cm) loaf brioche (or challah), unsliced

Vanilla Whipped Cream
3/4 cup (175 mL) whipping cream
1/2 teaspoon vanilla bean paste

Directions
For the rhubarb compote, place rhubarb, sugar, water, lemon juice and cardamom in a medium-size saucepan. Heat on medium and cook until rhubarb is softened, about 10 minutes. Add salt and set aside.

For the honey toast, preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.

In a medium-size bowl, mix butter, brown sugar, honey and salt with a spoon until creamed and smooth.

Cut brioche into six thick slices, each about 1 1/2 inches (4 cm) thick. Trim and discard crusts.  Transfer to prepared baking sheet. Spread butter mixture evenly over both sides of bread, fully covering sides and edges too.

Bake until caramelized and light brown, 18 to 20 minutes, flipping at halfway point. Remove from oven and transfer toast to a cooling rack. Let cool to harden sugar, about 10 minutes.

For the whipped cream, combine whipping cream and vanilla bean paste in the bowl of a stand mixer fitted with whisk. Beat on medium-high until cream holds stiff peaks, about 3 minutes.

To serve, place toasts on plates and dollop generously with
whipped cream and compote. Serve immediately. Serves 6

Twice Cooked Broccoli Pasta

Twice-Cooked Broccoli Pasta

The trick is cooking the broccoli until 

it breaks down into a creamy sauce. 

Ingredients:
1 head/s head broccoli (about 350g)4½ tbsp olive oil
2 clove/s cloves garlic, finely chopped
1 red chilli, deseeded and finely chopped
320g seashell pasta
40g vegetarian Italian hard cheese finely grated

Directions:
Bring a large pan of water to the boil and add the salt.  

Cut the broccoli into small florets, then peel the tough skin from the stalk using a vegetable peeler. Chop the stalk into 1cm pieces, boil for 3 minutes, then add the florets and continue to cook for 3 minutes.

Meanwhile, gently heat 4 tbsp oil in a large frying pan over a low-medium heat, then add the garlic and chilli. Fry over a low heat for 2-3 minutes, taking care not to brown the garlic. Once the broccoli is tender, use a slotted spoon to transfer it to the frying pan. Stir well to coat in the oil and add 1-2 tbsp of the cooking water (this will help to break down the broccoli).

Bring the broccoli cooking water back to the boil, add the pasta and cook according to pack instructions. Meanwhile, continue to stir and mash the broccoli using a wooden spoon until it breaks down and becomes creamy. Add a little more pasta water if needed; season.

Use a slotted spoon to transfer the pasta to the broccoli pan and stir to coat, adding more pasta water if needed. Drizzle over the remaining ½ tbsp olive oil and scatter with the cheese before serving.

• Serves4
• CourseMain meal
• Prepare10 mins
• Cook20 mins
• Total time30 mins