i am a bit concerned!
My friend told me i was being breadist…………I said “What?’
Sexist, racist, elitist, oldist…..NOW BREADIST!!
I had to laugh….
In order to appease my breadist leanings, I shall add a new category .
I shall call it greedyboys in honor of my greedy boys who tends to have more cakeist and biscuitish leanings than bread.
It will be cakey/ biscuity type things so then i will not be breadist.
Here is a wee preview of what we can expect to see in greedyboys…….
And I promise to do at least one non bready thing a week!!
Triple Choc chocca cookies
Perfect for winter nights where you just want a little treat but nothing too heavy….
I like it plain but you could dust it with icing sugar or a dollop of cream or mascarpone.
I have to say that the cake speaks for itself and is really best unadorned:)
Moist, citrusy, heaven…
Hmm, I have ummed and arghed over this because it’s not really a bread.
Delicious BUT not really breadish…….
I looked OVER many many recipes as I thought maybe I was missing something but nope, all cakey like recipes.
My question is this, “Why is this called a bread ? “
David Lebovitz asked the same question
and I am sure many others have as well. Continue reading
Today, NOT strictly yeasty beasty or bread at all………..But when my baby wants to cook with me and will allow me to do it with him like we used to all the time, how can I say no and discriminate against NON- YEAST products. He makes a mean chocolate cake with vanilla bean icing!! Mmmmmmmmmmm
Soon to be not seen!
Especially as SOON he won’t want to cook with mumma, being on the cusp of teenage hood as he is and i will miss my helper until he is about 17-18 I suppose……..
Cream the butter and sugar!!
We have used the wonderful recipe of a Devils food cake from David Lebovitz and tweaked it for NZ conditions. I love David’s blog, he is so funny and he is able to laugh at himself and his fellow americans and their somewhat quirky ways. http://www.davidlebovitz.com/2007/08/devils-food-cak/
Without further ado:
Alex’s amazing moist chocca choc cake with vanilla bean icing.
- 2 cups of cake flour
- 120g butter
- 2tsp vanilla
- 9 tbsp of dutch cocoa
- 1.5 cups of castor sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup warmed milk
- 1/2 cup coffee
- 1/4 cup oil
- 2 eggs
- pinch salt
- 3 cups of sifted icing sugar
- Vanilla bean pod
- 2 tsp vanilla essence
- 50 g butter
- 1-2 tbsp milk to mix.
Add in some fresh coffee
- Cream butter and sugar until light and creamy.
- Add in eggs, one at a time.
- Add in vanilla essence.
- Prepare coffee and pour into milk .
- Preheat oven to 180 celsius.
- Sift dry ingredients (flour, salt, cocoa, BP)
- Add baking soda to coffee milk mix, stir well.
- Add half of dry and half of milky mix to butter mix.
- When combined well, add rest of dry and milky to butter mix.
- Pour into prepared and lined baking tin.
- Look at using 20 cm tin but it’s not hard and fast but remember the bigger the tin, the less height you will get.
- I usually use a tin that I have had for ever, it will be passed on to my kids:)
- Place in oven and bake for 30-35 mins or until skewer comes out clean.
- Carefully slice cake in two or you could bake this in two pans or just leave it as one cake and not layer it.
Mmmmm, lovely chocolate mix..
Strange what chocolate cake will attract!! Especially when this specimen usually doesn’t come out of his room:)
- Remove from oven and cool for 20-30 mins BEFORE removing from the tin. Cool on a rack until cold before icing.
Fresh from the oven
Ready to ice
- To make the icing, sift icing sugar into clean bowl
- Scrape seeds from Vanilla pod and mix in icing sugar
- Mix softened butter through icing sugar
- Add in essence
- Add enough milk until firm but creamy paste is achieved.
- Mix until smooth.
- Use icing as filling and icing.
With vanilla bean icing:)
Now have a slice!! Well done Alex!!
Cut a HUGE slice to have with a coffee or Tea and ENJOY!!
Enjoy, enjoy, enjoy!!
Today in case you haven’t guessed we are off to Germany. Not a country I have been to apart from a short stay at Munich airport and Frankfurt Airport in the dead of night and early early morning!!
So without further ado…. What are we aiming for today?Yeast spotting and baking!!
I was a DUH and forgot that Kuchen means cake in German so I have used my kuchen ring piccies as no other piccies gave a good indication of what I wanted to portray prior to showing what I baked.
Apricot, Raisin and Apple Kuchen
This recipe was adapted from the stunning recipe by Ruth Joseph in her Delightful and beautiful book “Warm Bagels & Apple Strudel” . I will be working on and testing a few more of these wonderful recipes. I understand the Hairy Bikers tested this and gave it the thumbs up!!
Shabbat Apricot, Apple and Raisin Kuchen.
- 200 mls of warmed milk
- 3 tsp dried yeast
- 4 cups of strong bread flour
- dash of salt
- 100g butter (or dairy free margarine)
- 100g castor sugar
- 2 beaten eggs
- 4 tbsp orange/ lemon zest
- Extra egg and 2 tsp milk for egg wash
Fruit all ready to go
- Filling :
- 1 can (440g) of Apple slices or pieces (not cubes though)
- 1 can of drained apricot pieces
- 1 cup raisins
- lemon/orange zest to taste
- 1/2 cup walnut pieces
- 1 cup of icing sugar
- lemon juice to mix
I used quite a bit of zest as i love it, you may like to use less .
- Add 3 tsp of the sugar to the milk , mix well until slightly dissolved
- Add yeast and leave in a warm place until creamy and frothy. Usually 10-20 minutes.
While yeast is feeding:
- Put all dry ingredients into a bowl , Flour and salt.
- Rub in the butter to the Flour mix
- Stir in sugar and zest
- Remove yeast from warm place.
- Add beaten eggs to the yeasty mix and beat well
- Pour into the dry butter mix and combine until a smooth dough
- Turn out on floured area and knead well for 6 minutes.
- Place in lightly oiled bowl and cover with a tea towel and leave in a warm place for 1-2 hours or doubled in size.
Rolling up the Kuchen
When Dough is almost ready:
- Mix apple, walnuts, apricots, raisins and zest together
- Tip dough out on floured area and roll out into a rectangle.
- I think mine was 40cm by 20cm.
- Spread the apple filling over the dough and fold the edges all around the dough in slightly and then roll up like you would cinnamon buns,Chelsea buns or a Chocolate log.
- Place on Baking tray
- Slash a few slits along the top of the Kuchen.
- Cover and leave in a warm place for 45-60 minutes.
- Pre heat oven to 200 Celsius.
Rolled up and ready for egg wash and baking!!
oops and slashing:)
- Brush beaten egg wash over the kuchen and place in the oven.
- Bake for 30-40 minutes (dependant on your oven)
ready to ice
- Remove from oven and cool on the tray.
- When cool, make up Icing by combining 1 cup of icing sugar and enough lemon juice to make a paste
- Drizzle over the kuchen when cold.
- As soon as icing is set, cut a HUGE slice, pour a large cuppa and enjoy!!