Thursday, 15 April 2010
Sunday, 24 January 2010
Thanks a mill Lobstersquad for your entry, really nice of you. This entry is dedicated to you, and a real one will be waiting on your next trip to Sevilla.
As all of us foodies or at least all of the sweet tooth foodiesknow,
Pavlova is a meringue cake that was created to honour the visit of the russian ballerina Anna Pavlova in of her tours to Australia and New Zealand in 1920. Where it was created and the nationality of its creator has been a source of argument between the two nations for many years, but research indicates New Zealand as the source.
The cake itself is a crunchie meringue base topped with cream and fresh fruit. The original recipe uses egg white, sugar, cream of tartar, cornstarch, and a few drops of vinegar. I use Delia's Smith recipe with only egg whites and sugar. You can find the recipe here.
For me its the queen of all meringues, and now that our wonderfull strawberrys from Lepe in Huelva are begining to come out, its a great time to make it.
Wednesday, 16 December 2009
I have a beautiful orange tree at my front door on the street and it is full of oranges. Those of you who have visited Seville at this time of the year might have been impressed by all the orange trees full of fruit. These oranges are picked every year by the city hall and sold to make the famous Seville Orange Marmalade.
It's beatiful to look at in winter and in spring when the orange blossom "azahar" is in blooming it is just incredible the scent in all the town. It's undescribable you just have to come and experience it.
Ok so as I see the oranges every day decided I would make a dessert with oranges, chocolate meringue and cream.
Ingredients for the chocolate meringue
3 egg whites
150 gr. of sugar
100 gr. of 70% cocoa solid chocolate
Ingredients for the chocolate sponge
120 gr. of sugar
20 gr. of cocoan powder
100 gr. of self raising flower
120 gr. of butter
250 ml of double cream
1 large orange cut into segments
Method for the meringues
1.- Preheat oven to 100º centigrade
2.- Beat the egg whites until soft peaks begin to form
3.- add the sugar gradually a bit at a time beating after each addition
4.- with a metal spoon add the cooled melted chocolate. dont over work it ass we want to see chocolate ribbons.
5.- spoon even quantities of the meringue mixture on to a baking tray linned with baking parchment
6.- placce in the middle shelf of the oven for 2 hours.
Method for the sponge
Preheat oven at 180 º centigrade
1.- Put all the ingredients into a food processor and beat for 2 minutes.
2.- Pour into a swissroll tray and bake for 15 minutes.
Assemlying the Seville mess:
I made two different verssions one in a glass for this version I put some sponge on the base; I squezed some orange juice over it, put some orange segments, some cream on top of it and some broken meringues.
The second verssion vas made the same way but without the glass, so I used a metal ring mould to assemble the differnt layers.
Wednesday, 2 December 2009
180 gr of sugar
1 tsp of vanilla essence
Method for the icing
Mix together all the ingredientes, the icing sugar should be sieved before incorporating it.When the cakes are cold sandwich the two cakes with the icing and cover the top with the icing you have left. You can decorate it with walnuts or orange peel.
Friday, 27 November 2009
Well, this applience is wellcomed into newly weds homes with as much expectation as a new baby. And ... my friend Carlos is at this moment the proud father of a new thermomix. We were discussing today the capabilities of our gadget ( I also have one but mine is a teenager now, a bit rebel at times). As a matter of fact it will not beat up merengue to the soft peaks stage so it is impossible to make italian meringue with it. C. insisted in the different number of beatiful cakes he has made since he got his, and beeing a bit temperamental as a good spaniard I told him IT IS IMPOSSIBLE to make nice cakes in thermomix.
Here is my humble apology, I just made these beatiful and really nice chocolate cupcakes for my daughter M. and her 4 friends who came for tea today. They ate all of the 18 I had made with the help of ´J. and P. So now the recipe.
Thermomix Chocolate cupcakes
For the cupcakes
180 gr. of sugar
180 gr. of butter at room temperature (soft)
130 gr. of flour
50 gr. of cocoa powder
1 teaspoon of baking powder
a pinch of salt
For the chocolate icing
60 gr. chocolate
120 gr. butter
1/4 cup of cream
1/2 cup of icing sugar
Preheat oven to 200º
Method for cupcakes in the Thermomix
1.- put the eggs and sugar in the Thermomix with the butterfly and beat for 3 minutes at speed 4 and temperatura 40 for 3 minutes.
2.- now put the butter into the Thermomix and beat for a further minute at speed 4
3.- Put all the dry ingredients into the thermomix and beat for 6 seconds
You have enough mixture for 18 cupcakes. put the mixture into 18 cupcake cases and bake for 10-15 minutes until well risen. Put on a wire rack and let them cool.
Method for the chocolate icing
1.- Put the cream and chocolate in a bowl over a pan of simmering water, until the chocolate
2.- Using the butterfly beat the butter with the icing sugar in the thermomix at speed 3 for 2
3.- Decorate the cupcakes with a spiral of chocolate icing on top of each of them. For these ones I
J. thank you for the photos
Tuesday, 24 November 2009
Sunday, 22 November 2009
I guess whats the point of having a food blogg if you don't share your recipe's? I would like to start with the recipe for what I call "The best chocolate cake in the world". As a matter of fact it is a versión of the 70's classic Gateau Diane, which you can find in a Cordon
Bleu recipe book from 1973.
I found the inspiration in a cake I tasted in Lisbon called "El meior bolo de chocolate du mondo". I like a challenge so I decided to contest the portuguese version for the world leadership in chocolate cakes.
So as I was begining with my meringue baking and selling adventure, I decided this should be one of the cakes to offer. And I must say it is working very well, even though I say so myself as M.Tabb says.
Chocolate Meringue base
6 eggs whites
300 gr. of sugar
50 gr. of cocoa powder
6 egg yolks
150 gr. of butter
200 gr. of milk
100 gr. of sugar
300 gr. of best quality 70% dark chocolate
For the meringue base
Preheat oven to 100 Centrigrade
Beat the egg whites until soft white peaks begin to form
Add the sugar and cocoa little by little, beating up after every addition.
Draw 3 23 cm diameter circles on baking parchment and with a piping bag make three "meringue" circles
Put them into the oven and bake for two hours
For the chocolate cover
Beat the egg yolks with the sugar and milk, pour into a heavy based pan and bring to a simmer, ad the butter cut into pieces stirring continously, when you have a smooth custard turn of the heat. Brake the chocolate into small pieces and drop into the hot custard. Leave it for 5 minutes before stirring vigorously. You should have by now a shiny chocolate sauce. Let it cool.
To assemble the cake sandwich the 3 meringue circles with the chocolate filling, covering the top of the last circle aswell. If you wish you can also cover the sides. You can decorate it with little merigues.
I hope you like it as much as me and my friends do.