Lyckas Med Mat

Lyckas Med Mat
Lyckas med mat

onsdagen den 16:e april 2014

Baking challenge - april

Sooo... I made the carrot cake and a Paleo carrot cake - I have also made chocolate babka buns, and will do a paleo version and post them later...

ORANGE CARROT CAKE with ORANGE CREAM CHEESE FILLING and PINEAPPLE CREAM CHEESE ICING

CAKE
4 eggs, room temperature
3 cups flour
2 teaspoons finely shredded orange peel
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/4 cups sugar
1 1/2 cups canola oil
1 teaspoon vanilla
1/4 cup spiced rum
1/2 cup golden raisins
2 cups finely shredded carrots
1 cup flaked coconut
1 - 11 ounce can mandarin orange sections, drained WELL and coarsely chopped
•         Pour rum over raisins and set aside for at least an hour.
•         Preheat oven to 350 degrees.
•         Line pans with waxed paper and grease and flour the paper in 3-8 inch cake pans.
•         In a large bowl sift together the flour, baking soda, orange peel, salt and sugar.
•         In another bowl cream together the canola oil, vanilla and 1 egg. Add additional eggs and beat until well creamed.
•         Add dry ingredients gradually until well blended.
•         Fold in carrots and coconut blending well.
•         Drain raisins and oranges WELL and fold in last.
•         Spoon batter into prepared pans.
•         "drop" pans to settle batter evenly.
•         Bake 30-45 minutes or until toothpick comes out clean.
•         Cool 10 minutes.
•         Remove layers from pans and remove wax paper.
•         Invert cakes onto rack and cool completely before assembling.

Because I like to use what I have at home at the moment, I used Bacardi Rum w/ coconut extract in stead of the Parrot Rum, and I substituted the mandarins w/ bits of orange 

ORANGE CREAM CHEESE FILLING
6 ounces cream cheese, softened
1/2 cup orange marmalade
1/2 cup powdered sugar
•         In a medium mixing bowl beat cream cheese until fluffy.
•         Add orange marmalade and powdered sugar.
•         Spread the filling between each layer.

PINEAPPLE CREAM CHEESE FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
2 tablespoons pineapple juice
2 teaspoons pure vanilla extract
3 cups powdered sugar

•         In a medium bowl beat cream cheese and butter until smooth.
•         Add lemon juice and vanilla. Beat until blended.
•         Add powdered sugar gradually until well blended and smooth.
•         Ice first layer and then add 2nd cake top and ice again including sides of cake.
•         Refrigerate 1 hour to set icing before serving.

Paleo Carrot cake recipe here






onsdagen den 19:e mars 2014

March baking challenge goes Paleo

Hi y'all

Since I'm trying to find some new ways to stay healthy, I'm trying the Paleo lifestyle for a period of time... When it comes to adjusting your food there's both pros and cons... The pros are that I feel healthy, I don't starv myself, I don't go hungry and there are a lot of exciting recipes I can try (both main courses and desserts) :) On the downside comes the cost... Almond flour cost a lot more than APF and some of the other ingredients are not a staple in my house so it cost some money to fill my cupboard with the right stuff...

So... Enough is enough - here is the "original Cracker challenge recipe" followed by the one I made... Enjoy!

INGREDIENTS THAT ARE REPLACED WITH ORIGINAL:
·         Vinegar (instead of cream of tartar)
·         APF (instead of Pasta flour)
 

PREPARATION TIME:  20 minutes (excluding overnight refrigeration)
BAKING TIME:  10-12 minutes (I made them, like four batches)
YIELD:  40-45 crackers
INGREDIENTS REQUIRED:
·         ¾  cup of all purpose flour
·         Pinch of salt
·         Pinch of Baking soda
·         2-3 drops of vinegar
·         ½ tsp sugar
·         ¼  cup lukewarm water
·         1 and ½ tsp active dry yeast
·         3 tbspn water
·         1 tbspn butter
·         1 tbspn oil
For the topping
·         1 tsp sea salt
·         1 tbspn dry herbs (You could also prefer  any seasoning, or any specific herb)
METHOD:
Bring last three ingredients (water, butter and oil)  to boil, in an vessel.  Stir till butter is melted, keep aside. Cool them till they are lukewarm.

Mix yeast with lukewarm water and sugar, keep aside.
In an separate bowl, take the dry ingredients together like flour, salt, soda. To this add vinegar and gently mix through.  Now add in yeast mixture, by making and well and mix.  After yeast is mixed well, pour our lukewarm wet ingredients and mix to form a soft, sticky dough

Transfer this dough to an greased dry vessel and cover with an cling wrap.  Refrigerate overnight.

 After an overnight resting, dough wont double as such, but still an ‘little’ rise is okay.  Bring this to room temperature  and keep them over the working table dusting with excess of flour.

 Fold them through left half vertically.  Repeat the same through right side, till this resembles an ‘envelope’.  Pre-heat the oven to 200 degree Celsius.
Turn them to 90 degree and start rolling.  This folding and rolling is done, in order to get an flaky cracker, the ones you see in commercially known Britannia 50-50, Monaco etc.

I rolled them, till I got an very thin sheet.  About, 34 *20 cm.  You can forget about measurements, also the shape, here, but remember to get an very thin sheet.

I cut them horizontal and vertical lines, with 4 cm as an apt length for each of my salting cracker.  Spread topping uniformly and press them with help of rolling pin under an baking sheet, in order to stick the topping over crackers.Cut them over the drawn line, place in baking sheet and make holes using grilling stick/toothpick.  Be careful when you separate them, these crackers will be sticky.Bake them in pre-heated oven for ten to twelve minutes.  Watch them closely, as they can easily burn or brown, remove from oven till edges are slightly brown and cool over wire rack completely.


GRAIN FREE  PALEO ALMOND CRACKERS

Ingredients:
1 cup almond flour
1 egg white
1 pinch salt

(that's it!)

Preheat the oven to 325 degrees.

In a bowl, mix together the almond flour, egg white, and salt until it forms a paste.

Line a cookie sheet with parchment paper. Make sure you use parchment paper, because if you don't you'll end up chipping your crackers out of the pan. Place the dough in the middle and top with another piece of parchment paper. Using a rolling pin (or any other cylindrical instrument), roll out the dough as thin as you can get it. Try to make it take up the whole cookie sheet if you can. Super thin. I mean it!

Peel off the top layer of paper and score the dough with a knife into whatever size crackers you want. Bake in the 325 oven for 10 minutes and then check on the crackers. You are looking for them to color ever so slightly. A little color means crispy, but a lot of color means burned nut taste, which is no good. If the edges have started to color nicely, remove them to a plate and put the remaining crackers back in the oven. Keep doing this, checking every 5 minutes and removing the golden crackers, until finally they are all baked to perfection.

Cool completely and store in an airtight container.

You can make many variations on thee crackers by adding in different seasonings to the dough base.  I used sea salt and poppy seeds.




söndagen den 23:e februari 2014

Baking challenge february - Linzer cookies

I made the Linzer cookies for this months challenge... I had homemade cloudberry jam at home, so that's what I used. The cookies are supposed to be light in colour, but I used only hazelnut flour, so they turned out a bit "rough".

Last months challenge I gave to my husband to take to work, this month I gave it to my dad, to take to his bridge evening :)

Makes about  40  2 inch  cookies
1  cup 2 tablespoon  (5.06 ounces)/145g unbleached all-purpose flour
1/2 cup (2.5 ounces) 63g  ground almonds and/or hazelnuts
1/4 cup (1.75 ounces)/50g granulated sugar
1/8 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/8 teaspoon ground cloves
8 tablespoon of  unsalted butter
1/8 teaspoon almond extract
1 teaspoon grated lemon zest or 1/4 teaspoon lemon extract
1 teaspoon grated orange zest or 1/4 teaspoon orange extract
Strained or pureed good quality preserves or fruit spread
 1 teaspoon + extra Powdered sugar for dusting

Equipment:
Cookie sheets, lined with parchment paper
Food processor
Large and small cookie cutters of the same or a different shape, such as a 2-inch square and
a  ¾ inch square

Directions,
Blanch almond and make powder with 1 teaspoon of powdered sugar like this.
In a bowl of kitchen aid stand mixer combine the flour,   ground nuts, granulated sugar, salt, cinnamon, cloves , almond extract and the lemon and orange zests or extracts .  Then add the butter (cut into several pieces if firm) mix well until mixture looks damp and crumbly. Continue mixing until all the dough comes together.  Remove the dough, press it into a ball, and knead it a few times to be sure all of the dry ingredients are blended into the dough.
Form the dough into 1 flat patty. Wrap and refrigerate the dough for at least 2 hours and preferably overnight or up to 3 days. The dough may be frozen for up to 3 months.

When you are ready  to bake. Preheat the oven to 325°F. Position racks in the upper and lower thirds of the oven.

To Roll and Cut Cookies:
Remove dough from the refrigerator and let it sit at room temperature until supple enough to roll but still quite firm. It will continue to soften as you work. Roll the dough to a thickness of 1/8 inch between sheets of wax paper or between heavy plastic sheets cut from a plastic bag. Turn the dough over once or twice while you are rolling it out to check for deep wrinkles; if necessary, peel off and smooth the paper or plastic over the dough before continuing to roll it. When the dough is thin enough, peel off the top sheet of paper or plastic and keep it in front of you. Invert the dough onto that sheet and peel off the second sheet.

Cut as many large shapes as possible. Dip the edges of the cookie cutters in flour as necessary to prevent sticking. Cut a smaller shape from the center of half of the large shapes. Use the point of a paring knife to lift and remove scraps as you transfer the cookies to the lined pans. Place large cookies at least 1 1/2 inches apart on the cookie sheets. If the dough gets too soft at any time-while rolling, cutting, removing scraps between cookies, or transferring cookies-slide a cookie sheet underneath the paper or plastic and refrigerate the dough for a few minutes, until firm. Repeat with the second piece of dough. Gently press all of the dough scraps together (don't overwork them with too much kneading) and reroll.

Bake for 15  to 25 minutes , or until the cookies are just beginning to color at the edges. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. (The small shapes may be baked for 8 to 10 minutes on a separate cookie sheet to make miniature cookies, or the dough may be combined with other dough scraps to be rerolled and cut.)

Let the cookies firm up on the pan for 1 to 2 minutes. For lined pans, set the pans or just the liners on racks to cool; for unlined pans, use a metal spatula to transfer the cookies to racks. Cool the cookies completely before stacking or storing. The cookies are delicious fresh but even better the next day. May be kept in an airtight container for a month or more.

To assemble, shortly before serving, spread each solid cookie with a thin layer of preserves. Sift powdered sugar over the cookies with cutouts. Place a sugared cutout cookie on top of each preserve-covered cookie.

Leftover cookies can be stored in an airtight container, but the moisture from the preserves will soften them





fredagen den 17:e januari 2014

Baking Challenge January

My husband and his friends at work ate this yesterday, with some whipped cream, grated dark chocolate and Rum...

This month we have tried a Dutch recipe - suggested and tried by Kaveri of Palakad Chamyal.


Traditional Dutch Apple Pie (Appletaart)
For the crust/base
All Purpose Flour – 2 cups
Butter – 175 g
Sugar – ¾ cup
Milk – 4 tbsp, cold

For the filling
Tart Apples (Elstar/Babern/Granny Smith) – 2 big
Lemon Juice – 1 tbsp
Raisins soaked in apple juice (next time I will try soaling them in Rum :)) – 1 cup
Speculass Spices (recipe further down) – 1 tbsp
Cream of Wheat/Semolina/Rava – 2 tbsp
Sugar – ¼ cup (See notes)
White Bread – 2 slices
How-to-do-it
1.       Mix the flour with the sugar, salt and cut in the butter. Rub gently and quickly with your hands. It is ok to have pea sized pellets.

2.       Add the cold milk 1 tbsp at a time and knead into a dough.

3.       Do not work too much with hands. Do the kneading quickly.

4.       Refrigerate the dough at least for half an hour or until the dough is firm and pliable.

5.       Get the filling ready,

6.       Peel and core the apples.

7.       Cut the apples and slice them. Don’t make them small. They have to be big slices.

8.       Toss them with the rest of the ingredients, except the bread and set aside.

9.       Grease and dust a springfoam pan. (I used an 8 inch pan)

10.   Take the dough out of the refrigerator, keep aside 1/5th of the dough.

11.   Press the remaining dough onto the base and ¾ the height of the sides of the springform pan.

12.   Cut the edges of the bread and cut them into small cubes. Place these bread cubes all over the base.
13.   Now add in the apple raisin mixture, press lightly to fit in.

14.   Now, to do the lattice,

15.   Take out ¼ th of the dough that has been kept aside,

16.   On a lightly floured surface, roll out the dough and cut into strips.

17.   Place 3 strips from one end to the other, and the remaining 3 strips crossing over the previously laid strips.

18.   With the last bit of dough, roll into a rope like and place around the circumference of the pie.
19.   Brush the top with milk and sprinkle some sugar.

20.   Bake at 350 F (175°C) for 75 minutes.

Notes:
I have skipped the eggs in the recipe. Feel free to follow the original recipe with eggs.
I felt that the apples I used were too tart, and the sweetness of ¼ cup was slightly on the lesser side. Taste the filling and feel free to increase or decrease the sugar depending on the tartness of apples.

The speculaas spice mix:
15 grams  cinnamon
5 grams  cloves
5 grams nutmeg
2 grams white pepper
2 grams coriander seed

2 grams aniseed



tisdagen den 17:e december 2013

Baking Challenge December

I tripled the recipe and made it a round large cake - originally I think it should be the shape of a wooden log :D

Sorry for just copying the recipe - I seriously doesn't have the time to make it myself...

French Yule Log by Flore of Florilège Gourmand
There are six components to the yule log which can be made over the course of 3 days. DAY 1: praline feuillete and crème brûlée
praline feuillete (preparation time: 10 min)
3.5 oz. (100g) milk chocolate
  1. 1  2/3 tablespoons (25g) butter
  2. 2  tablespoons (1 oz./30g) praline (I used hazelnut butter with 1 tsp sugar added)
1 oz. rice krispies or corn flakes or Special K
  • Melt the chocolate and butter in a double boiler.
  • Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the
    chocolate.
  • Spread between two sheets of wax paper to a size slightly larger than your desired shape.
  • Refrigerate until hard.
    vanilla crème brûlée (preparation time: 15min + 1h infusing + 1h baking)
    Note: The vanilla crème brûlée can be flavored differently by simply replacing the vanilla with
something else e.g. cardamom, lavender, etc...
1/2 cup (115g) heavy cream (35% fat content) 1/2 cup (115g) whole milk
4 medium (72g) egg yolks
0.75 oz. (2 tbsps/25g) granulated sugar

1 vanilla bean
  • Heat the milk, cream, and scraped vanilla bean to just boiling.
  • Remove from the stove and let the vanilla infuse for about 1 hour.
  • Whisk together the sugar and egg yolks (but do not beat until white).
  • Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well.
  • Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit
    on the inside of your Yule log/cake) with parchment paper. [Jen's note: this doesn't work and
    I agree from past experience]
  • Pour the cream into the mold and bake at 300°F for about 1-1.5 hours in a water bath or until firm on the edges and slightly wobbly in the center.
  • Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.
DAY 2: dacquoise, ganache and mousse
dacquoise biscuit (almond cake) (preparation time: 10 min + 15 min for baking)
equipment: 2 mixing bowls, hand or stand mixer with whisk attachment, spatula, baking pan such as a 10”x15” jelly-roll pan, parchment paper.
Note: You can use the dacquoise for the bottom of your yule log only, or as bottom and top layers, or if using a yule log mold (half-pipe) to line your entire mold with the biscuit. Take care to spread the dacquoise accordingly. Try to bake the dacquoise the same day you assemble the log to keep it as moist as possible.
2.8 oz. (3/4 cup + 1 tbsp/80g) almond meal
1.75 oz. (1/2 cup/50g) confectioner’s sugar
2 tablespoons (15g) all-purpose flour
3.5 oz. (100g/100ml) about 3 medium egg whites

1.75 oz. (4 tbsp/50g) granulated sugar
  • Finely mix the almond meal and the confectioner’s sugar. (If you have a mixer, you can use it
    by pulsing the ingredients together for no longer than 30 seconds).
  • Sift the flour into the mix.
  • Beat the eggs whites, gradually adding the granulated sugar until stiff.
  • Pour the almond meal mixture into the egg whites and blend delicately with a spatula.
  • Grease a piece of parchment paper and line your baking pan with it.
  • Spread the batter on a piece of parchment paper to an area slightly larger than your desired
    shape (circle, long strip etc...) and to a height of 1/3 inches (8mm).
  • Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden.
  • Let cool and cut to the desired shape.
    dark chocolate ganache (preparation time: 10min)
6 oz. dark chocolate, chopped
3 oz. heavy cream
  • Place chocolate in a bowl.
  • Heat the cream in a saucepan until just boiling.
  • Remove from heat and pour over dark chocolate and let sit for a minute. Stir until smooth and
    silky.
  • Pour onto parchment and let cool or set in a refrigerator.
dark chocolate mousse (preparation time: 15 min)
10.5 oz. bittersweet chocolate, coarsely chopped 2 large eggs, room temperature
5 large egg yolks, room temperature
2/3 cup sugar

3 tablespoons water
2 cups heavy cream
  • Melt the chocolate in a microwave at half power for 30 seconds at a time, stirry after every
    30 second interval until just melted.
  • Pour chocolate in a bowl large enough to hold all ingredients and set aside until cooled to
    room temperature.
  • Place eggs and yolks in a mixer with balloon whisk and whip for 1 minute.
  • Put the sugar and water in a small saucepan and stir to moisten the sugar. Bring to a boil until
    temperature reaches 44°F (227°F for 8500 ft. elevation).
  • Remove from heat.
  • Start beating the eggs again on medium speed and slowly and steadily pour the sugar syrup,
    pouring down the center, not on the side of the bowl or on the whisk attachment. When all of the syrup is added, increase speed to high and beat until eggs pale, triple in volume, and cool to room temperature.
  • In a large bowl, whip the heavy cream to medium peaks. Fold a quarter of the cream into the cooled chocolate. Fold in remaining cream, followed by egg mixture.
  • Try not to deflate the batter too much. DAY 3: glaze
    dark chocolate icing (glaze) preparation time: 25 min (10 min if you don’t count softening the gelatin)
    Note: Because the icing gels quickly, you should make it at the last minute.
    Jen’s Note: I made twice as much as the amount listed below.
    4g or 1/2 tbsp powdered gelatin or 2 sheets gelatin 1/4 cup (60g) heavy cream (35% fat content)
    2.1 oz. (5 tbsps/60g) granulated sugar
    1/4 cup (50g) water

    1/3 cup (30g) unsweetened cocoa powder
  • Soften the gelatin in cold water (about 1/4 cup of water for 1 tablespoon of powdered gelatin) for 15 minutes.
  • Boil the rest of the ingredients and cook an additional 3 minutes after boiling.
  • Add gelatin to the chocolate mixture. Mix well.
  • Pour through a fine sieve.
  • Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a
    spoon well (it is starting to gel), use immediately.
    ASSEMBLY
    Note:
    You will want to tap your mold gently on the counter top after each time you pipe mousse in
    to get rid of any air bubbles.
  • Line your mold or pan with rhodoid (clear hard plastic, I usually use transparencies cut to the desired shape, it’s easier to find than cellulose acetate which is what rhodoid translates to in English) OR plastic film. Rhodoid will give you a smoother shape but you may have a hard time using it depending on the kind of mold you’re using.
  • Pipe one third of the mousse component into the mold.
  • Take the crème brûlée insert out of the freezer at the last minute and set on top of the
    mousse.
  • Press down gently to slightly ensconce it in the mousse.
  • Pipe second third of the mousse component around and on top of the crème brûlée.
  • Cut the feuillete to a size slightly smaller than your mold so that it can be surrounded by
    mousse.
  • Lay it on top of the mousse you just piped into the mold.
  • Pipe the last third of the mousse component on top of the feuillete.
  • Freeze for a few hours to set.
  • Take out of the freezer.
  • Pipe the ganache onto the frozen mousse leaving a slight edge so that ganache doesn’t seep
    out when you set the dacquoise on top.
  • Close with the dacquoise.
  • Freeze OVER NIGHT.
  • Unmold the cake/log/whatever and set on a wire rack over a shallow pan.

  • Cover the cake with the icing.
  • Let set.
  • Return to the freezer.
  • Decorate.
  • Transfer to the refrigerator no longer than 1/2 hour before serving as it may start to melt quickly.

torsdagen den 28:e november 2013

Cupcakes free from gluten and dairy...

Fluffy gluten free cupcakes w/ blueberry frosting - 200°C - about 10 min
   

Ingredients:
2 large eggs
3 dl (180g) gluten free flour mix
2 dl  (180g) sugar
50 g oil 
1 dl  (100g) water
2 tsp baking powder

Instruktions:

Separate the eggs, put the yolks in one bowl and the whites in another. Pour the sugar in the bowl with the yolk and stir until they have blended nicely. Mix the baking powder with the gluten free flour and pour it in the bowl with the yolk-sugar mix. Pour the oil and the water in the bowl whilst stirring. Whisk the egg whites stiff and gently mix the whites in the rest of the batter. Put the batter in cupcakes liners and in the middle of the oven at 200°C for about 10 minutes.

Blueberry "butter"-cream

150 g soft dairy free butter
3 dl  (180g) icing sugar
about 0,5 dl (50g)  boiling water

1 Tsp vanilla sugar
A lot of blueberries

Whisk the ingredients together until you have a smooth frosting :)




lördagen den 16:e november 2013

Pataquetas Baking Partner Challenge

I’m glad to present this traditional bread from Valencia, known at least since the Seventeenth Century. The Pataqueta, diminutive for "pataca" has the shape of a crescent Moon. This is the bread the inhabitants of the Valencia’s Orchard used to eat when they went to work. It was firstly baked in the Moorish oven they have in their Barraca and then in wood stoves.
Nowadays, it is not frequently baked and people book it in advance to get one. “Pataquetas” are usually baked for our main important festival, “Fallas”. Most of Valencia’s bakers are asked to bake “pataquetas” every year in March.


Ingredients:

For the ferment:

You will need
100 ml water
50 g allpurpose flour
12.5 g fresh yeast / 5g or 1 ½ tsp Instant yeast / 6.25g or 2tsp active dry yeast
1/2 teaspoon sugar

Bread dough:

You will need
450 g/3 cup all purpose flour
200 ml tepid water
10 g/1 ¾ teaspoon fine sea salt
all the ferment
a little flour for dusting the work surface and the bread.

Directions
Ferment
Stir the yeast into the water in your mixing bowl, then add the flour and sugar and mix well. Cover with plastic film.
Put into the fridge overnight or up to 48 hours.

Bread dough
- Keeping the ferment in its bowl, add the rest of the ingredients except the salt, and mix together with your scraper.
- When everything starts to come together into dough, turn it out onto your work surface (don’t flour it first).
- Start to work the dough for about 10 minutes, then add the salt and continue kneading until smooth and elastic. In this process, I’ve used my bread machine.( You can also knead by hand or use stand mixer)

 - Divide dough into 150 g pieces and then form the dough into small balls, cover with a baking cloth and leave to rest for 20 minutes or until them double in size.
 - Flatten with the palm of the hand, putting more pressure on the edges of the dough to get a rounded shape.
 - Then with a sharp knife or baker scraper make a cut in and cut open from the outside. Flatten the ball and mark the cut above.
 - Place them on a baking tray and cover them again with a kitchen cloth dusted with flower.
- Leave to rest until them double in size, for about 1 hour.
- Preheat the oven to 200º C / 392 F
 - Make two cuts on the bottom before baking.
- Sprinkle a little fine flour using a sieve or strainer.
- Bake with steam, 30 minutes at 200 °C / 392 F
- Cool on a wire rack.


How to shape Pataquetas