MY COOKBOOK

MY COOKBOOK
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30.5.13

YOGURT RASPBERRY MOUSSE

 
I love strawberries, but what I have in my freezer are bags and bags of frozen raspberries from the garden. Consequently, I am always looking for ways of using up the raspberries, so when I saw Yogurt Strawberry Mousse with Strawberry Coulis at With a Glass, I knew I had to adapt the wonderful looking recipe to raspberries. Raspberries are tarter than strawberries; therefore I reduced the fruit from 250 to 200 grams. The recipe yielded 4 servings and since raspberries have an intense flavour, I saw no point adding coulis to the mousse. For strawberries, blueberries or blackberries, yes definitely, top the mousse with fresh coulis. I have a strawberry coulis recipe here, and of course With a Glass has the instruction for strawberry coulis in the original recipe. Made entirely in the blender, this is a no fuss dessert. I jumped the gun and served it a little too early as the photo attests to this. But by the following day it was more gelatinous than mousse like. It’s a personal thing, but I liked it more super chilled and gelatinous.
 
200 g fresh or frozen raspberries [fully thawed]
1 cup natural yoghurt
3+1 Tbsp sugar
1 pkg. Knox gelatine powder [equals to 1 Tbsp]
1/4 cup boiling water
 
• Place the raspberries, yoghurt and 3 Tbsp sugar in the blender.
• Puree until smooth.
• In a small bowl combine 1 Tbsp sugar and one package of Knox gelatine powder.
• Add 1/4 cup boiling water and stir until the gelatine is completely dissolved.
• Add the dissolved gelatine to the fruit mixture and puree until well combined.
• Pour into serving bowls and thoroughly chill, for 4-6 hours or overnight.
 

28.5.13

SWEET AND SALTY BISCUITS


This is a rustic, sweet and salty cookie. When I saw Marcy Goldman’s Brittany Butter Cookies, I thought oh goodie I can use up the egg yolks. Then I misread Goldman’s recipe and I put the milk [intended for glazing] into the dough. I was thinking at the time I don’t know what she is talking about laborious kneading, because it took me no time for the dough to come together. Of course it didn’t, not with the added milk. In retrospect the milk is not necessary for the glaze so next time I will add water and a lot less too. Considering all of these changes, intended and otherwise, I didn’t dare to call these Brittany Butter Cookies. Nevertheless they were a hit and I will make them again. I used table salt, but if you like salty foods you may use coarse salt, just use it sparingly.
 
3 egg yolks
1 cup + 2 Tbsp flour
1/3 cup sugar
1/2 cup butter, soft
1/2 tsp water for glazing
salt for sprinkling
 
• Preheat oven to 350F.
• Line a baking sheet with parchment paper.
• Take away 1/2 Tbsp from the egg yolks and set it aside for use later.
• Place the flour and sugar in a large bowl.
• Add soft butter and work the two together with your hands.
• Add the egg yolks and 2 Tbsp milk and kneed until dough forms.
• Wrap in plastic and chill dough for an hour.
• Roll out dough between 2 sheets of plastic wrap.
• Cut out using a 2 inch cookie cutter.
• Place the cookies on the parchment lined baking sheet.
• Whisk together the reserved egg yolk with 1/2 tsp of water.
• Poke each cookie with a fork and brush with the egg-water glaze.
• Sprinkle the tops with salt to taste.
• Bake in preheated 350F oven for 18 minutes.
• Yields 12-13 cookies

20.5.13

ANNIVERSARY CAKE

Happy 13th Wedding Anniversary Leilah and Simone!
This cake was adapted from Jane Stacey's hazelnut génoise and dacquoise wedding cake. The first time I made it was for our youngest daughter’s wedding, aimed to feed 150 people. At the time we had to reconfigure the recipe [by calculating the volume, oh how I wished the pastry chef worked in grams!] for the three smaller tiers instead of making the original 4 tiered masterpiece.
The cake I made back in 2000

For their anniversary I made a single cake for the happy couple, not much bigger than the top tier I made for their wedding. It consists of 4 cake layers, 1 hazelnut dacquoise layer, with mocha buttercream and dark ganache spread between the layers; covered with white chocolate icing and decorated with white chocolate garnish.


Not for the faint of heart, the recipe confused me once already and making it for the second time was not much easier. It was definitely less work, aside from trying to organize the convoluted recipe and making it a little more user friendly. I recalled the huge amount of unused ingredients [no we didn’t make a mistake] and this time I did a little guesswork, for instance I reduced the chocolate for the dark ganache from 2 pounds to 225g. This was just right, but then it was easier to guess what to put into a 9 inch cake. Scroll down for the recipe.


Jane Stacey's Hazelnut Génoise And Dacquoise Wedding Cake
[re-scanned from an old photocopy]
       From a book from the library
The book is out of print and long since retired from the North Kamloops Public Library, but I still have a photocopy of the recipe. If ever anyone wants it I can scan it and send it to you.

INGREDIENT LIST for the 9" ANNIVERSARY CAKE:

For the Hazelnut Génoise Cake:
8 eggs, lightly beaten
1-1/3 cups sugar
1 cup sifted cake flour
1-1/2 cups toasted, skinned, and ground hazelnuts
2 Tbsp brown butter, slightly cooled
1/2 tsp pure vanilla extract

For the Hazelnut Dacquoise:
1/8 cup + 2/8 cups sugar
1 scant Tbsp cornstarch
1/8 cup toasted, skinned, and ground hazelnuts
2 egg whites from small eggs, at room temperature
1/4 tsp vanilla extract
1/8 tsp cream of tartar

For the Mocha Buttercream:
1/2 cup egg white
1/2 cup sugar less 1 Tbsp
3/4 + 1/8 cup unsalted butter, at room temperature
scant 1/8 cup instant coffee dissolved in 1 tsp hot brewed coffee
4 tsp Cognac

For the Chocolate Ganache:
6 oz bittersweet chocolate
1/2 cup heavy cream
2.6 oz unsalted butter, at room temperature, cut into small pieces

For the White Chocolate Icing:
3 large egg whites
1-1/3 cups unsalted butter, at room temperature
3/4 cup sugar
32.oz white chocolate, melted and slightly cooled

For the white chocolate garnish
10 oz white chocolate

METHOD: TO MAKE HAZELNUT GÉNOISE CAKE:

• Start by setting out the cake ingredients.
• Preheat the oven to 350F
• Place 3 cups of raw hazelnuts in a single layer into a baking pan. [you are roasting the hazelnuts for the cake as well as for the hazelnut dacquoise layer.]
• Bake the hazelnuts for 12 minutes.
• Remove from the oven and let cool slightly. Keep the oven at 350F.
• Line a large bowl with a clean kitchen towel and add the warm hazelnuts.
• Rub with the kitchen towel until the skins fall away.
• Pick out the hazelnuts and grind them in the food processor as fine as possible.
• Measure out 1-1/2 cups of ground hazelnuts and set aside the remaining nuts for use later.
• Generously butter and flour the cake pans and then line with parchment paper.
• Place the eggs and sugar in a large bowl and set over a pan of simmering water [the bowl should not touch the water].
• Whisk the mixture occasionally until it becomes warm and the sugar begins to dissolve.
• Transfer one fourth of the mixture to the bowl of an electric mixer.
• Keep the remainder warm but not hot.
• Using the electric mixer, beat at high speed until the mixture is very thick and pale yellow and forms a ribbon when dropped from a spatula.
• Transfer the mixture to a wide, shallow bowl [the greater surface area of a large bowl will make it easier to fold without deflating the batter too much].
• Beat the remaining batches of egg-sugar mixture, transferring them to the large bowl as they are finished.
• Quickly, but gently sift the flour over the mixture and fold in just until blended; follow with 1-1/2 cups of ground hazelnuts.
• Finally fold in the brown butter and vanilla just until all ingredients are incorporated. • Immediately pour the batter into the prepared pans, and bake for approximately 25 minutes at 350F, or until the cakes test done with a skewer, spring bake when lightly touched in the center, and begin to pull away from the sides of the pans.
• Let cool slightly before removing the cakes from the pans to cool completely on wire racks.

TO MAKE THE DACQUOISE:
• Lower the oven temperature to 300°F.
• Draw a circle on parchment paper about 1 inch smaller than the bottoms of the cake pans used for baking the cakes.
• Outline the circle with a felt pan.
• Place the parchment sheet, tracing-side down on a baking sheet and set it aside.
• Combine 1/8 cup sugar, 1 scant Tbsp cornstarch and 1/8 cup toasted, skinned, and ground hazelnuts in a food processor.
• Pulse one or two times. Set aside.
• Place the 2 egg whites from small eggs in the bowl of a standard mixer.
• Beat at low speed until frothy.
• Add the 1/4 tsp vanilla extract and 1/8 tsp cream of tartar and beat at medium speed until soft peaks form.
• Add 2/8 cup sugar at a tbsp at a time, and beat until stiff peaks form and the mixture is glossy.
• Transfer to a wide, shallow bowl.
• Sprinkle one third of the sugar-hazelnut mixture over the meringue and fold in by hand.
• Repeat this two more times with the remaining sugar-hazelnut mixture.
• Scoop this mixture inside the parchment circle and smooth out the top.
• Bake for 40 to 45 minutes, or until the dacquoise is dry and brittle to the touch.
• Turn off the oven and leave the dacquoise in the oven until it reaches room temperature, approximately 1 hour.

TO MAKE THE MOCHA BUTTERCREAM:
• Combine the egg whites and, sugar in a large mixing bowl and place over simmering water (the bowl should not touch the water), whisking occasionally until the mixture is warm and the sugar has dissolved.
• Remove from heat and transfer to the bowl of a standard mixer.
• Beat at high speed until stiff peaks form.
• Reduce speed to medium and continue beating until the meringue reaches room temperature. • Cut the butter into 2-tablespoon-size bits.
• Still on medium speed, add the butter, a piece at a time, until all the butter is well blended. • Scrape down the sides of the bowl from time to time.
• Add the coffee mixture and the Cognac and beat until thoroughly blended.
• Set aside.

TO MAKE THE WHITE CHOCOLATE ICING:
• Combine the egg whites and the sugar in a large mixing bowl and place over simmering water (the bowl should not touch the water), whisking occasionally until the mixture is warm and the sugar has dissolved.
• Remove from heat and transfer to the bowl of a standard mixer.
• Beat at high speed until stiff peaks form.
• Reduce speed to medium and continue beating until the meringue reaches room temperature.
• Cut the butter into 2-tablespoon-size bits.
• Still on medium speed, add half (6-2/3 sticks) the butter, a piece at a time, until all the butter is well blended.
• Scrape down the sides of the bowl from time to time.
• Add half the melted white chocolate and continue beating until evenly blended, scraping the sides of the bowl from time to time.
• Cover with plastic and refrigerate until ready to use.

TO MAKE THE CHOCOLATE GANACHE
• Chop the chocolate into small, matchstick-size pieces and place in a large stainless steel or heat-resistant bowl.
• Bring the cream to a rising boil and pour, all at once, over the chopped chocolate.
• Stir until the chocolate is melted and completely smooth with no lumps.
• Quickly stir in one or two pieces of the softened butter at a time, until completely dissolved.
• Set aside to thicken to a spreadable consistency.

TO MAKE THE WHITE CHOCOLATE GARNISH:
• Make chocolate curls, bark, and thatch from the white chocolate

TO ASSEMBLE:
• Cut the hazelnut génoise layers in half horizontally. This gives four cake layers.
• Place one of the cake layers on a large platter.
• Spread with mocha buttercream and top with the second cake layer.
• Top with half of the chocolate ganache, the dacquoise layer, the remaining ganache, and then the remaining two genoise layers with mocha buttercream in between. • Do not spread the top cake layer with the mocha filling.
• Place in the fridge to chill for 1 hour.
• Frost the exterior with the white chocolate icing, smoothing it with a warm knife or spatula. [Warm the spatula by dipping it into hot water.]
• Place the remaining white chocolate icing in a pastry bag fitted with a very small round tip.
• Pipe an irregular border along the inner and outer edges of the tiers, and pipe delicate scrolls on the sides of the tiers.
• Right before serving, garnish with white chocolate curls.

13.5.13

LIZZY’S CAKE


I hope you all had a happy Mothers Day! 

I had a good day, I made a cake. Not the cake I wanted, but it was a cake. I was going to do a nougat passionfruit sponge I saw on Bizzy Lizzie’s Good Things recently. I was so sure I will find canned passionfruit, I baked the cake. My search took me all over town looking for passionfruit, but I had no luck. Then yesterday in desperation I bought some raspberries, made a quick whipped cream icing and I finished the cake. I don’t even know what to call it just yet. The cake turned out well, but the recipe is definitely not for a novice cake maker. It must be heavenly with passionfruit! My Aussie friend, Jan once tried to explain to me passionfruit's wonderful flavour, but I never had the chance to actually taste it. There was one store that said they could order fresh passionfruit from India, but it would be frightfully expensive and they would rather not do that. I have not given up hope though; I get my Hungarian paprika on line, who says I cannot order canned passionfruit. Ah I am sure there is a store in Vancouver or in Toronto that carries it. Stay tuned, I have not yet given up.


I was gifted for mothers day with many good things, but this apron takes the cake:


10.5.13

NO KNEAD WHOLE WHEAT BREAD


I tried several whole wheat breads, keep in mind that no supermarket flour is whole grain and even the best of them are refined with the most nutritious parts of the wheat kernel removed [explained here]. Some of the breads I made were unpalatable; some were so-so. This is the first not quite whole wheat bread that I actually enjoyed and so the thought occurred there may not be a wholly whole wheat bread that will appeal to my taste buds and so I accepted partial defeat with this recipe. Now I am not yet finished and I will modify the recipe further, reduce the white flour, substitute the unbleached flour for white bread flour and start adding wheat germ to the mix. I will do this gradually and when I arrive at the perfect mix I will adjust this master recipe. But I am already happy with the bread as is. It tastes wonderful, the texture is almost perfect, the ingredients are basic and the work involved making it is minimal. I don’t have a le creuset , and I won’t be purchasing one, because I just don’t have the room for one more item. If I was to add one more thing it will be a bread maker. But I am not so sure anymore, I really liked this bread. A small enamel baker from Canadian Tire, which I happen to have, is perfectly sufficient. I forgot to take a photo of the bread inside the pot, I will do that next time I make bread just you can see you don’t need expensive pots or cast iron cattle for making no name bread. Adapted from “Recipe: Easy, no-knead whole wheat bread” by The New Home Economics.

2-3/4 cup whole wheat bread flour
1 cup unbleached white flour or white bread flour
scant 1/2 tsp instant yeast
1-1/4 tsp salt bran flakes for dusting
2 cups water, room-temperature

• In a large bowl combine the flours, yeast and the salt.
• Add 2 cups water, and stir until blended; dough will be shaggy and sticky.
• Cover bowl with plastic wrap.
• Let dough rest 18 – 24 hours, at warm room temperature.
• When the dough is ready, lightly flour a work surface and place dough on it.
• Sprinkle it with a little more flour and fold it over on itself twice.
• Don’t worry about it if it seems gooey and weird.
• Cover loosely with plastic wrap and let rest for about 15 minutes.
• Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
• Generously coat a cotton towel (not terry cloth) with wheat bran.
• Put dough seam side down on the towel and dust with more bran.
• Cover with another cotton towel and let it rise or spread for about 2 hours.
• When it is ready the dough will not readily spring back when poked with a finger.
• About half-hour before the dough is ready, heat the oven to 450F.
• Put a 6-quart heavy covered pot in the oven as it heats.
• When the dough is ready, carefully remove the now-hot pot from oven and place it on top of the stove.
• Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K.
• Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
• Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.
• Cool on a rack.
• Make sure you cool it completely so the crust can fully develop.
• I have to confess the bread was still warm when I sliced into it.






 
 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.