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101
sweet & savoury
R EC I PES
Ferrero Rocher
cake, p14
U
time!
N GRY CROWD WITH OUG
FEED A H ES FOR ENTERTAININ
BEST RECIP
R
Make Paul
Hollywood’s
luscious lemon
meringue pie
Bake it magical
with our
FANTASY
CAKES!
STEP-BY-STEP
Chocolate twist loaf
WIN! 1 of 3 OXO Croissants
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9 772050 122001
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101
sweet & savoury
R EC I PES
All the celebrations are likely to leave you feeling less than your best, so turn Turn to page
Ferrero Rocher
cake, p14
to page 107 because we've got some gorgeous brunch recipes that'll give you a 68 for our special
time! OUR
boost and set you off on the right foot the morning after – or why not follow our subscription offer
Y CROWD WITH
FEED A HUNGR
FOR ENTERTAINING
Make Paul
Hollywood’s
masterclass to making the perfect buttery, flaky croissants on page 97.
luscious lemon
meringue pie
Bake it magical Also this issue, try Paul Hollywood's gorgeous new recipes on page 82, shop price and get a
with our
FANTASY
CAKES!
STEP-BY-STEP
create a fantasy cake on page 40, or give our vegan baking recipes a go on
free Wilton gift when
WIN! Chocolate twist loaf
1 of 3 OXO
bakeware sets worth £175 each
Croissants
you subscribe by
Get set... Bake! page 65 – you might not believe it, but they taste just as good as their dairy
68
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9 772050 122001
counterparts, I promise!
Cover image by Adrian Lawrence
© Ryland Peters & Small. Don't forget to enter our competition on page 70 to be in with a chance of
winning an OXO bakeware set worth £175 too. Best of luck and I hope you
have a very merry Christmas and a happy New Year!
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The February/March
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CUPCAKES
52
SPICES
97
11 MASTERCL ASS
Recipes Features
11 GATHERINGS
Party recipes to feed a crowd
8
22
23
WHAT’S COOKING
PRODUCTS
TRAYBAKES
70
29 CAKE HEAVEN COMPETITION
Impressive bakes for all occasions 40 FANTASY CAKES
52 INGREDIENT FOCUS: SPICE
45 CUPCAKE HEAVEN
62 STEP-BY-STEP: CHOCOLATE LOAF
Little bites of indulgence
65 VEGAN BAKING
55 BISCUIT HEAVEN
68 SUBSCRIBE TO FOOD HEAVEN
Treats to enjoy with coffee
70 WIN! 1 OF 3 OXO BAKING SETS
71 PUDDING HEAVEN 82 PAUL HOLLYWOOD’S NEW RECIPES
Make the most of desserts
97 MASTERCLASS: CROISSANTS
85 TEATIME TREATS 100 BEST BUYS: COOKING CHOCOLATE
Indulgences for the afternoon
107 BAKE YOUR BEST EVER BRUNCH
101 SAVOURY HEAVEN 111 BAKING ESSENTIALS BY TALA
Baking with a savoury touch 114 BRITISH BAKING ICON: LITTLE
CITRUS CAKES
23
29 CAKES TRAYBAKES
71 55 101
85 22 114
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MAKE A MAGICAL
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We are extremely excited to announce our
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The class will give expert tuition in all the
Looking to impress with
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festive season?
with buttercream, food colouring, making
Creating showstopping
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cakes is so easy with
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this handy tube – simply
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ould be
MAKES 4 once baked.
e f il li n g s h
melted butter, for greasing 5 Rest the pastry cases in the freezer Th wobbly
350g (12oz) sweet shortcrust pastry for at least 20 minutes.
like a lighetd, custard
360ml (12fl oz) single cream
(35% fat)
6 Preheat the oven to 200°C/Gas
Mark 6. Blind-bake the pastry cases for
caramelis
100g (3½oz) golden syrup or 20-25 minutes, or until golden. Remove
treacle, plus an extra 50g (1¾oz) from the oven and allow to cool.
for topping 7 Turn the oven down to 110°C/Gas
6 free-range egg yolks Mark ¼, without the fan on.
1 vanilla pod, seeds scraped 8 Set the cooled blind-baked tart shells
on a baking tray.
1 Brush four 10cm x 3.5cm deep 9 Put the cream, golden syrup, egg
(4x1¼in) loose-based tart tins with yolks, and vanilla pod and vanilla seeds
melted butter. in a heatproof bowl and place over a
2 Roll the pastry out to 3mm (1/8in) thick saucepan of simmering water, stirring
and cut it into four 15cm (6in) rounds. until combined.
Knead the excess dough back together 10 Strain the mixture and pour into the
and roll it out again to get a few more tart shells. Bake for 45-50 minutes, or
discs to keep in the freezer. until the filling is just set.
3 Place the pastry rounds on top of the 11 Remove from the oven and increase
tart tins and gently push them into the the temperature to 200°C/Gas
tins, moving round the rim until all of the Mark 6. Warm the remaining golden
pastry has been inserted – you should syrup until thin and runny, then very
now have about 1cm (½in) of dough gently pour over the tart fillings, being
hanging over the sides. careful not to break the surface.
4 Use your index finger and thumb to 12 Return to the oven for 3-5 minutes,
work your way around the edge, forcing until lightly browned; alternatively, you
the pastry into the tins so that little or no could place them under a hot grill.
pastry is left protruding. Where the 13 Cool for 30 minutes before serving.
upright edge of the pastry meets the The tarts will keep in an airtight
base, there should be a sharp angle container in the fridge for a day.
where it has been firmly forced into the
Steamed e l i c i o u s
D rd & ice-cream!w i t h
orange puds
with Grand Marnier custard
SERVES 6
custa
190g (7oz) unsalted butter,
softened, plus extra for greasing
190g (7oz) caster sugar
2 oranges
3 free-range eggs
130g (4½oz) plain flour
15g (½oz) baking powder
100g (3½oz) breadcrumbs
For the orange syrup
160g (5½oz) caster sugar
1 ltr (1¾pts) orange juice
For the Grand Marnier custard
225ml (7¾fl oz) milk
225ml (7¾fl oz) double cream
3 free-range egg yolks
45g (1½oz) caster sugar
30ml (1fl oz) Grand Marnier
bought puff pastry sheets) 6 Sprinkle the pine nuts and feta over
plain flour, for rolling the spinach. Brush the empty pastry
100g (3½oz) pine nuts, toasted strip with the beaten egg and then,
200g (7oz) feta cheese, crumbled starting at the opposite side, firmly roll
1 free-range egg, lightly beaten up the pastry into a roulade. Don’t roll it
salt and freshly ground pepper so tightly that the mixture squeezes out.
7 Preheat the oven to 180°C/Gas
1 Coarsely chop the leaves and stems Mark 4. Line a large baking tray with
of the English spinach. Bring a large baking paper.
saucepan of salted water to the boil. 8 Using a serrated knife, cut the roulade
Blanch the spinach for 30 seconds, then into 10 equal pieces. Place on the
drain and refresh in icy cold water. baking tray (do not overcrowd the tray
Squeeze out any excess liquid, then as the rolls will double in size). Bake the
set aside. rolls for 18-20 minutes, or until the
2 Heat the olive oil in a large frying pan pastry is golden brown.
over a medium heat. Sauté the onion and 9 Remove the tray from the oven and
garlic for 3-4 minutes, until transparent use a pastry brush to glaze the rolls with
but not coloured. Transfer to a bowl and the extra olive oil. Set the rolls aside to
Spinach and pine set aside to cool to room temperature. cool slightly before serving warm.
3 Mix the spinach into the onion and
nut rolls garlic and season with the chilli flakes,
MAKES 10 salt and freshly ground black pepper.
400g (14oz) English spinach 4 Roll out the pastry on a lightly floured
4 tbsp olive oil, plus 3 tbsp extra, surface then divide into four 30cm
for glazing (12in) squares (if using shop-bought Recipe taken from
Hummus & Co by
1 small brown onion, finely chopped puff pastry sheets, roll each sheet Michael Rantissi and
3 garlic cloves, crushed into a square). Kristy Frawley,
½ tsp chilli flakes 5 Spread the spinach mixture over the published by
Murdoch Books
700g (1lb 9oz) good-quality butter- pastry, leaving a 2cm (¾in) strip free (£20). Photography
based puff pastry (or 4 shop- along one edge. by Alan Benson.
100ml (3½oz) lukewarm milk, plus the dough out to a thin rectangle about
extra for brushing 25x35cm (10x13½in) in size.
25g (1oz) butter, melted, plus extra 3 Generously spread with melted
for greasing butter, all the way to the edges.
1 free-range egg 4 Combine the sugar, cinnamon and
For the filling ground nutmeg in a bowl, then sprinkle
50g (1¾oz) butter, melted the mixture evenly on the butter, leaving
30g (1oz) sugar a little margin.
2 tsp cinnamon 5 Roll the dough up from the long side
a pinch of ground nutmeg and cut into 12 even slices about 2.5cm
For the frosting (1in) thick. Place the scrolls in a buttered
50g (1¾oz) icing sugar tin, leaving about 1-1.5cm (½-¾in) space
Mini cinnamon 70g (2½oz) cream cheese between them.Cover with clingfilm and
scrolls 1 tbsp lukewarm milk leave to rise for another 30 minutes.
6 Meanwhile preheat the oven to
MAKES ABOUT 12 1 For the dough, combine the flour, yeast, 175°C/Gas Mark 3. Brush the scrolls
For the dough salt, sugar and vanilla sugar in a mixing with milk and bake until golden brown,
250g (9oz) flour, plus extra for bowl. Add the milk, butter and egg and about 25-30 minutes.
dusting knead everything for about 5 minutes to 7 Meanwhile, combine the icing sugar,
½ a sachet of dried yeast make a smooth, pliable dough. Cover the cream cheese and milk to make the
a pinch of salt bowl with clingfilm and leave the dough to frosting. Cover the scrolls with the
15g (½oz) brown sugar rise for about 1½ hours. frosting as soon as they come out of the
½ a packet of vanilla sugar 2 Dust your worktop with flour and roll oven. Serve warm.
t a l t e r n a t i v e
Mulled wine,
poached pear and
a simmer over a low-medium heat,
stirring until the sugar has dissolved. A grea Xmas pudding!
ginger trifle
SERVES 10-12
Leave on a very low heat for about
15 minutes to allow the flavours to
infuse. Meanwhile, peel the pears, but
to
leave them whole (stem intact).
For the pears 2 Turn up the heat to medium and add
750ml (1½ pts) red wine (1 bottle) the whole pears. Bring to a gentle
125g (4½oz) caster sugar simmer and poach the pears for
3 cloves 35-40 minutes, until they are deep red
1 cinnamon stick and just tender. Carefully remove each
½ tsp freshly grated nutmeg one from the liquid and set them aside
1 bay leaf to cool. Return the liquid to the heat,
3 clementines, sliced into rounds remove the spices, bay leaf and
(skin on) clementine slices and boil for
6-8 conference pears (not too ripe) 15-20 minutes to reduce it by half its
For the trifle volume and create a syrup. Remove
250ml (9fl oz) double cream from the heat and allow to cool
300g (10½oz) ginger loaf, cut into completely before assembling the trifle.
2cm (¾in) chunks 3 To assemble the trifle, cut your cooled
750ml (1½ pts) ready-made fresh pears in half lengthways and use a
vanilla custard teaspoon to carefully remove the core.
125g (4½oz) amaretti biscuits, Trim away the woody stem. Whip the
crushed cream in a bowl until it holds soft peaks.
100g (3½oz) toasted flaked almonds 4 Arrange the ginger cake chunks over
50g (1¾oz) crystallised ginger, the base of a 1 ltr (1¾ pts) trifle dish,
chopped preferably with high sides. Spoon half of
the poaching syrup over the cake, then 5 Spoon over the whipped cream and
1 Start by poaching the pears. Pour the place the pears around the edges of your chill in the fridge until ready to serve.
wine into a saucepan and add 600ml dish, with the cut sides facing outwards. Drizzle with the remaining poaching
(1 pt) water. Add the sugar, spices, bay Pour in the custard, then sprinkle over syrup and top with flaked almonds and
leaf and sliced clementines and bring to the crushed amaretti biscuits. crystallised ginger.
Magic Sparkles
Edible Jewels and
Magic Twinkles
Edible Glitter are
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Just £1.45-£1.90
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Poppy seed traybake 250g (9oz) icing sugar Once smooth, gently fold in the
200ml (7fl oz) milk egg white.
MAKES ABOUT 35 SLICES 170g (6oz) poppyseeds 3 Take the pastry balls out of the fridge
For the crust 140g (4½oz) flour and roll them into equal-sized rectangles
300g (10½oz) flour, plus extra for 2 tsp baking powder on a floured surface.
dusting 2 free-range egg whites, whisked 4 Preheat the oven to 180°C/Gas
100g (3½oz) good quality lard grated zest of 1 lemon Mark 4 and line a 20x30cm (8x12in)
2 free-range egg yolks baking tin with baking parchment. Lay
500ml (18fl oz) soured cream 1 Mix all the crust ingredients together one pastry sheet in the tray and spread
2 tsp baking powder using a pastry cutter or two knives until the jam over it. Spoon on the filling, then
50g (1¾oz) icing sugar it just comes together, then form into cover with the second pastry sheet.
a pinch of salt 2 balls. Wrap in clingfilm and chill, while 5 Bake in the oven for about 40 minutes,
5 tbsp jam (apricot works well) you make the filling. or until a skewer inserted into the centre
For the filling 2 In a bowl, mix all the filling ingredients, comes out clean. Leave to cool, then dust
50g (1¾oz) butter except the egg white, until smooth. with icing sugar.
Jewelled 2 Break up the chocolate and put it in a Bake for 25-30 minutes until it’s just set
heatproof bowl. Half-fill a pan with with a little wobble in the middle and
chocolate torte boiling water, then pop the bowl in the has formed a crust. Leave the cake to
SERVES 6 pan so it sits on top, but the water cool in the tin. Pop it in the freezer
sunflower or olive oil, doesn’t touch the bottom of the bowl. overnight (this helps make the texture
for greasing Gently heat for 2-3 minutes until the fudgy). Or, freeze for up to 1 month if
200g (7oz) dark chocolate (70%) chocolate melts. you really want to get ahead.
150g (5½oz) unsalted butter, at 3 In a bowl, beat the butter and sugar 6 Defrost the cake for a few hours
room temperature together with an electric beater or a before serving. Slather the crème
150g (5½oz) caster sugar wooden spoon for 2-3 minutes until fraîche over the top of the cake. Quarter
4 free-range eggs pale and fluffy. Beat the eggs in a the pomegranate. Scoop out the seeds,
2 tbsp plain flour separate bowl. A little at a time, add the scatter over the cake and serve.
1 level tsp ground cinnamon eggs into the butter and beat well. If the
35g (1½oz) ground almonds mix looks like it’ll curdle, add a spoonful
1 pomegranate of the flour.
crème fraîche, to serve 4 Sieve the flour into the mix with the
Recipe taken from
ground cinnamon. Add the melted How to Eat Brilliantly
1 Preheat your oven to 180°C/Gas chocolate and ground almonds. Use a Every Day by Abel &
Mark 4. Brush the bottom and sides of a flexible spatula to lift and fold the cake Cole, published by
Ebury Press (£16.99).
20cm (8in) loose-bottomed cake tin with mixture together. Photography by
oil. Line the base with baking paper. 5 Scrape the cake mixture into the tin. Gary Congress.
Blueberry blues
SERVES 30 Cook's tip
975g (2lb) blueberries You could replace 300g (10½oz)
100g (3½oz) caster sugar of the fresh blueberries with frozen
2 tsp arrowroot powder blueberries for the saucy-
50g (2oz) digestive biscuits, compote (reduce the water to
crushed 100ml (3½fl oz)).
1½ tbsp butter, melted
400g (14oz) icing sugar, sifted
800g (1lb 7oz) mascarpone
For the vanilla sponge
500g (1lb 1oz) self-raising flour plus
1 tsp bicarbonate of soda, sifted
500g (1lb 1oz) caster sugar
240g (9oz) butter, melted and
cooled, plus extra for greasing
300ml (10fl oz) buttermilk
4 free-range eggs
1 tsp pure vanilla extract
peanut bu..t.theaven!
golden on top and a skewer inserted into
the centre of the cake comes out clean.
topping 5 Leave to cool in the tin.
Banana, coffee 2 tsp vanilla bean paste 6 Spread the peanut butter across the
1 heaped tsp ground cinnamon surface of the cooled cake.
& chocolate 2 x 25ml (1fl oz) shots of espresso, 7 Drizzle over the salted caramel, then
chunk cake cooled cover with the grated chocolate.
200g (7oz) plain flour Refrigerate for 1 hour. Once chilled,
SERVES 10-12
100g (3½oz) ground almonds sprinkle over the chopped nuts, if using.
3 large free-range eggs 1 tsp baking powder 8 To serve, remove the cake from the
3 very ripe large bananas, peeled, 200ml (7fl oz) olive oil, plus extra tin and cut into slices. It’s great with
mashed to a fine purée for greasing squirty cream on top, too.
150g (5½oz) caster sugar 100g (3½oz) dark chocolate chunks
Blackberry rose
& apple sandwiches
MAKES 12
3 large free-range eggs
225g (8oz) golden caster sugar
1 tbsp vanilla bean paste
2 tsp ground cinnamon
225g (8oz) plain flour
2 tsp baking powder
225g (8oz) salted butter, melted
1 large Braeburn apple, cut into
1cm (½in) dice
125g (4½oz) blackberries, halved
For the rosemary & orange cream
1 heaped tsp rosemary leaves
3 tbsp golden caster sugar
300ml (10fl oz) double cream
finely grated zest of 1 unwaxed
orange
2 Put the rhubarb slices into a mixing the surface. Scatter the raw flaked using. Spread the cream over the lower
bowl with the 2 tbsp caster sugar and almonds liberally over the top. Bake for half of the cake. Stir the jam to loosen
1 tsp of the cinnamon and mix well, 1 hour, or until a skewer inserted into the and spoon it over the cream, then
then set aside. centre comes out clean. Leave to cool in sandwich with the top cake layer.
3 Put the eggs, remaining caster sugar, the tin. Remove the cooled cake from
vanilla paste, remaining cinnamon and the tin and cut it in half horizontally to
ginger into a large mixing bowl and beat make 2 sandwich layers. Use the layer
together to mix thoroughly. Add the flour covered in almonds as the top cake layer.
and melted butter and mix well, then mix 5 To make the cream filling, put the Recipes on pages
in the rhubarb pieces, followed by the double cream into a mixing bowl with the 34-35 are taken from
Feasts by Sabrina
toasted flaked almonds. Give everything cardamom, cinnamon, icing sugar and Ghayour, published
a thoroughly good mix to ensure the vanilla paste and beat using an electric by Mitchell Beazley
ingredients are evenly combined. hand whisk until soft peaks form and it (£20). www.
octopusbooks.co.uk
4 Pour the mixture into the prepared just holds its shape. If you have time, Photography by
cake tin and use a spatula to smooth out refrigerate the cream to chill it before Kris Kirkham.
Silken
pear cake
SERVES 10-12
3 free-range eggs
130g (4½oz) caster sugar
1 tsp vanilla extract or essence
35g (1¼oz) plain flour, sifted
e!
a pinch of salt
90g (3¼oz) unsalted butter, melted
o t wo we e k
250g (9oz) mascarpone cheese
250g (9oz) Greek-style yoghurt
50g (1¾oz) icing sugar
1-2 tsp vanilla bean paste or extract
1¼ tsp baking powder 3 Crack the egg into the sugar and
¼ tsp fine sea salt butter mixture and beat with a spoon so
40g (1½oz) extra virgin that the mixture becomes light
olive oil and fluffy.
80g (2¾oz) granulated sugar 4 Add the dry ingredients to the batter
40g (1½oz) dark brown sugar and mix with a flexible spatula until
1 tbsp molasses there are still streaks of flour in the mix.
½ tsp ground allspice Gently fold in the chocolate chips and
½ tsp ground cinnamon bananas and stop as soon as everything
1½ tsp espresso or strong coffee, is combined.
cooled 5 Pour the mixture into the prepared
½ tsp vanilla extract pan. Bake for about 25 minutes, until
1 large free-range egg the top is a deep golden brown, the
200g (7oz) ripe bananas, peeled and centre springs back to the touch and the
well-smashed sides just begin to pull away from the
120g (4oz) semisweet chocolate sides of the pan. Once it’s cooled a bit,
chips run a knife along the edge and turn out
onto a plate.
1 Using a bit of the butter, grease a 6 Serve warm or store tightly covered
20cm (8in) round metal cake pan and for a day.
line the bottom with a circle of
parchment paper. Preheat the oven to
220°C/Gas Mark 7.
2 Whisk together the flour, baking
powder and salt in a small bowl. In a large Recipes taken from
MASTERCL ASS
Learn
ESSENTIAL CAKE
DECORATING SKILLS
A F U N , H A N D S - O N C L A S S C O V E R I N G…
unicornmasterclass.
eventbrite.co.uk
ICE
EARLY BIRD PHRE DAY
JUST £79 FORisThed cake
Includes your finl the tuition
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BAKE IT
MAGICAL!
Get ready to celebrate party season in style because these super showstoppers
by Angela Romeo will be the icing on the cake at any gathering!
Unicorn dreamer 1 Preheat the oven to 180ºC/Gas 6 To make the unicorn horn, line a small
Mark 4. plate with baking parchment. Melt the
SERVES 24 2 Place all the cake ingredients in a large white chocolate as before. Hold the
For the vanilla sponge bowl and beat with an electric hand waffle cone over the bowl, spoon over
500g (1lb 1oz) self-raising flour plus whisk until combined and smooth. the melted chocolate and turn to coat.
1 tsp bicarbonate of soda, sifted Transfer to 3 greased and lined Stand on the lined plate. Chill until set.
500g (1lb 1oz) caster sugar 18cm (7in) cake pans and bake for 7 If necessary, trim the tops of the
240g (8½oz) butter, melted and 35-40 minutes until an inserted cocktail cakes to make level. Sandwich together
cooled, plus extra for greasing stick comes out clean, then cool. using 300g (10½oz) of the buttercream
300ml (10fl oz) buttermilk 3 Using an electric hand whisk, beat the – the bottom side of the top cake should
4 free-range eggs butter until light and creamy. Add the be facing up. Place the cake on a
1 tsp vanilla extract vegetable fat, vanilla and 2 tbsp water. serving plate. Crumb-coat (see tip on
For the buttercream Gradually whisk in the icing sugar in page 43) the cake using 400g (14 oz) of
300g (10½oz) butter, softened and batches, until smooth and spreadable. the buttercream. Chill for 15 minutes.
cubed Add another 1 tbsp water, if needed. 8 Place 200g (7oz) of the buttercream
200g (7oz) vegetable fat such as 4 To make the kisses, preheat the oven into a bowl and colour it violet. Divide the
Trex, at room temperature to 110ºC/Gas Mark ¼. Whisk the egg remaining buttercream between four
2 tsp vanilla extract whites to soft peaks, add the sugar and bowls. Colour one pink, one orange, one
1kg (2lb 2oz) icing sugar, sifted whisk for 5-8 minutes until stiff. yellow, one green. Spread the pink
violet, pink, orange, yellow and Turn the piping bag inside-out over a buttercream around the base, coming
green gel or paste food colouring bottle. Paint stripes of various food 2.5cm (1in) up the sides. Spread an
200g (7oz) white chocolate colourings down the sides of the bag. Fill orange row above it, followed by a yellow
iridescent lustre dust the bag with the meringue, ensuring row, green row and violet row. Smooth
For the meringue kisses there’s enough room to twist the top. and remove the excess buttercream
3 large free-range egg whites Snip a 2.5cm (1in) hole at the tip and pipe with a palette knife/metal spatula.
225g (8oz) caster sugar small blobs onto two of the lined baking 9 Meanwhile, melt the white chocolate
violet, pink, orange, yellow and sheets. Bake for 40-45 minutes until as before. Pour the chocolate around
green gel or paste food colouring crisp. Allow to cool on a wire rack. the top of the cake, next to the edge,
For the unicorn bark 5 To make the bark, melt the white allowing it to trickle down the sides,
100g (3½oz) white chocolate chocolate and the Candy Melts each in then work in a spiral motion moving
100g (3½oz) blue Candy Melts a heatproof bowl set over a pan of inwards to completely cover the top of
100g (3½oz) pink Candy Melts simmering water (or microwave on high the cake. Sweep across the top with a
1 tsp iridescent sugar pearls in 30-second bursts, stirring in long palette knife/metal spatula.
2 tbsp small chocolate beans between). Working quickly, spoon the 10 Working quickly, push the unicorn
For the unicorn horn white chocolate onto a lined baking horn, bark and meringue kisses into the
1 waffle ice cream cone sheet, then drop over spoonfuls of the cake. Allow to set, then brush the white
100g (3½oz) white chocolate blue Candy Melts and spoonfuls of the chocolate drips and the toppings with
large disposable piping bag pink Candy Melts until you get a the iridescent lustre.
3 baking sheets lined with baking rectangle. Use a cocktail stick to swirl
parchment the colours. Scatter over the cake
sprinkles and chill until set. Break into
shards and chill until needed.
k e f o r t h e
A ca mate unicorn fan!
ulti
Pink fizz cake transfer to the fridge for 4 hours to set, one baking sheet, spread out to a thin
leaning a couple at a slight angle. strip, 6x28cm (2½x11in).
SERVES 24 4 You will only need three jellies for the 9 Spoon one-third of the white
strawberry extract or flavouring cake, the rest can be served alongside. chocolate above it so the colours touch,
(check the brand as to how 5 Preheat the oven to 180ºC/Gas then smooth out to complete the
much you need – there is approx. Mark 4. Stir the strawberry extract 12x28cm (5x11in) rectangle. Swirl the
1.65kg (3lb 10oz) of sponge mix) through the sponge mix and colour it a colours where they meet with a cocktail
For the vanilla sponge mid-pink shade. Divide between the stick. Scatter over the popping candy,
500g (1lb 1oz) self-raising flour plus cake tins. Bake for 45-50 minutes until shimmer crunch and sugar crystals.
1 tsp bicarbonate of soda, sifted an inserted cocktail stick comes out Repeat twice more with the remaining
500g (1lb 1oz) caster sugar clean. Cool in the tins for 10 minutes, chocolate and baking sheets. Freeze for
240g (8½oz) butter, melted and then turn out onto a wire rack. 20 minutes, then gently roll up the
cooled, plus extra for greasing 6 For the rhubarb ribbon, reduce the baking parchment, allowing the bark to
300ml (10fl oz) buttermilk oven to 110ºC/Gas Mark ¼. Using a snap into shards. Chill until needed.
4 free-range eggs vegetable peeler, peel off the pink outer 10 Colour the buttercream a mid-pink
1 tsp pure vanilla extract layer of the rhubarb. Place in swirly shade. If necessary, trim the tops of the
For the buttercream patterns on a lined baking sheet and cakes to make level. Sandwich together
250g (9oz) unsalted butter twist around the handles of wooden using 250g (9oz) of the buttercream –
150g (5oz) vegetable fat such as spoons, if liked. Bake for 20-30 minutes the bottom side of the top cake should
Trex, at room temperature until dried out. Set aside to cool. be facing up. Place on a plate.
800g (1lb 7oz) icing sugar, sifted 7 For the bark, melt the white chocolate 11 Crumb-coat the cake using 450g
2-3 tbsp water and the pink Candy Melts in two (1lb) of the buttercream. Place in the
pink paste or gel food colouring separate heatproof bowls set over pans fridge for 15 minutes, then use the
For the pink fizz jellies of simmering water (or microwave each remaining buttercream to coat the cake
6 gelatine leaves on high in 30 second bursts, stirring in a second layer. Smooth with a palette
1 bottle prosecco (750ml (1½pt)) in between). knife/metal spatula.
4 tbsp caster sugar 8 Place the three remaining lined baking 12 Gently press the bark into the sides
For the rhubarb ribbon sheets in a ‘landscape’ position in front of the cake to cover. Remove the bases
300g (10½oz) rhubarb of you. The aim is to get three 12x28cm from the ‘angled’ filled champagne
For the pink fizz bark (5x11in) rectangles of chocolate made flutes and use to decorate the top with
200g (7oz) white chocolate, broken up of the two colours. Spoon one-third one more flute and the rhubarb ribbons.
into pieces of the melted pink Candy Melts onto Serve with the remaining jellies.
340g (12oz) pink Candy Melts
1 tsp popping candy
1 tbsp pink shimmer crunch
2 tsp pink sugar crystals
You will need
HOW TO... CRUMB-COAT A CAKE
8 x 100ml (3½fl oz) plastic 1 First, a spoonful of icing spread onto the scraper and hold vertically at a 45º angle
disposable champagne flutes middle of your cake board will stop your against the cake. Sweep around the cake
with removable bases cake from moving around. with a little pressure to remove the
2 x 20cm (8in) cake tins, greased 2 When crumb-coating it’s best to apply excess icing. Scrape this icing into a
and lined the buttercream little and often, this will separate bowl (as it may have crumbs in)
4 baking sheets lined with baking help to give an even distribution and and continue to remove the excess
parchment prevent dragging crumbs around the buttercream. If there are any gaps or
cake. Use the tip of a dinner knife to holes, fill with a little buttercream and
1 For the pink fizz jellies, place the apply icing to the sides and top of your smooth again with the palette knife/
gelatine in cold water to soak. stacked cake, slightly spreading a little metal spatula or cake scraper.
2 Heat 250ml (9fl oz) of the prosecco with more buttercream into any gaps or 5 After finishing the sides, you will have
the sugar until almost boiling. Squeeze recesses, if necessary. little peaks at the top edge of your cake,
the excess water from the gelatine, add to 3 Smooth the top with a palette knife/ use the palette knife/ metal spatula, held
the pan and stir until dissolved. metal spatula. At this stage, the sides do horizontally, to draw these peaks into the
3 Return to a very gentle heat if it needs not need to be completely smooth. centre of the cake, using gentle but sturdy
assistance in melting fully. Top up with 4 When the cake is covered, take the sweeping motions. Chill the cake for 15
the remaining prosecco. Divide between palette knife/ metal spatula or a cake minutes before continuing the recipe.
the disposable champagne flutes, then
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c a k e he a v
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c
WE LOVE… CHOCOL ATE LIQUEUR pg47 // LEMON MERINGUE pg49 // ROCK Y ROAD pg50
Cranberry and ¼ tsp bicarbonate of soda bowl, then add to the batter and beat
¼ tsp salt well. Finally, fold in the cranberries
orange cupcakes 1 tsp ground cinnamon gently. Carefully spoon the mixture into
MAKES 12 OR 36 MINI 140g (5oz) fresh or frozen the cupcake cases, filling them about
2 large free-range eggs cranberries, finely chopped two-thirds full. Bake in the oven for about
200g (7oz) caster sugar For the orange cream cheese 25 minutes (or 15 minutes for the mini
100g (3½oz) corn oil 175g (6oz) cream cheese size) until slightly raised and golden
135ml (4¾fl oz) sour cream 450g (1lb) icing sugar, sifted brown. To check they are cooked, insert
1 tsp good-quality vanilla extract 125g (4½oz) unsalted butter, at a skewer into the centre of one of the
grated zest of 1 orange (about 1 tsp) room temperature cakes – it should come out clean.
228g (8oz) plain flour grated zest of 1 orange 4 Allow to cool in their tins for
½ tsp baking powder whole fresh or dried cranberries 10 minutes or so before turning out onto
a wire rack to cool.
1 Preheat the oven to 150°C/Gas 5 Place the cream cheese ingredients in
Mark 2 and line a 12-hole muffin tray or a mixing bowl and beat well with an
three 12-hole mini muffin trays with the electric hand mixer until thoroughly
appropriate sized cupcake cases. combined. Once the cupcakes are
2 In a large mixing bowl, beat the eggs completely cool, top with the icing and
and sugar together until light and fluffy, decorate with the cranberries.
which should take 3-5 minutes using an
electric hand mixer. Slowly pour in the Recipes on pages
oil, a little at a time, beating well after 46-47 are taken from
each addition. Repeat the process with Cupcakes from the
Primrose Bakery by
the sour cream and vanilla extract, Martha Swift and
making sure everything is well Lisa Thomas,
combined, then incorporate the orange published by Kyle
Books (£14.99).
zest at the end. Photography by
3 Sift the dry ingredients together in a Yuki Sugiura.
Mocha muffins another bowl, add the milk and oil to the
eggs and pour into the well. Quickly mix
MAKES 24 together and divide between the cases.
200g (7oz) caster sugar 3 Bake in the oven for 15 minutes, then
350g (12oz) self-raising flour remove from the oven and cool on a
50g (1¾oz) cocoa powder wire rack.
2 tsp instant coffee dissolved in 4 Mix together the icing sugar with the
1 tbsp boiling water hot water and the coffee essence to
250ml (8½fl oz) milk make a spreadable icing. Decorate the
120ml (4fl oz) sunflower oil muffins and top with a bean, if using.
2 medium free-range eggs, beaten These muffins keep for 2-3 days in an
For the icing airtight container or sealed packet.
500g (1lb 2oz) icing sugar, sifted
2-3 tbsp hot water
a few drops of coffee essence
chocolate coffee beans, to decorate
(optional) The recipes on
page 48 are taken
from Handmade Gifts
1 Preheat the oven to 200°C/Gas From the Kitchen
Mark 6, and line two 12-hole mini muffin by Alison Walker,
trays with paper cases. published by Jacqui
Small, an imprint of
2 Sift the dry ingredients into a large The Quarto Group
bowl and make a well in the centre. In (£14.99).
Pumpkin cupcakes 450g (1lb) icing sugar risen and golden brown.
190g (6¾oz) full fat cream cheese 4 Rub the butter into the icing sugar to
MAKES 12 grated zest of 1 orange resemble fine breadcrumbs. Add the
225g (8oz) self-raising flour 1 tsp ground cinnamon chilled cream cheese and beat until
1 tsp bicarbonate of soda smooth. Stir in the orange zest
1 tsp ground ginger 1 Preheat the oven to 200°C/ and cinnamon.
1 tsp ground cinnamon Gas Mark 6. Line a 12-hole muffin or 5 Leave to cool on a wire rack before
150ml (5fl oz) sunflower oil cupcake tin with paper cases. topping with the cinnamon frosting.
150ml (5fl oz) soured cream 2 Sift together the flour, bicarbonate of Decorate with the pecan praline, if using.
225g (8oz) soft light brown sugar soda, ginger and cinnamon. In a
2 large free-range eggs separate bowl, mix together the oil,
125g (4½oz) tinned pumpkin purée soured cream, light brown sugar, eggs
75g (2¾oz) chopped pecans and pumpkin purée. Add the wet
Recipe taken from
crushed pecan praline, to serve ingredients to the dry and stir well. Stir Have Your Cake and
(optional) in the pecans. Eat It by Mich Turner,
For the cream cheese frosting 3 Spoon the muffin batter into the published by Jacqui
Small (£22).
75g (2¾oz) unsalted butter, prepared cases until two-thirds Photography by
slightly softened full. Bake for 15-20 minutes until well Peter Cassidy.
Allspice Clove
Pimenta dioica Syzyium aromaticum
With a warming, fragrant aroma, allspice With a warm, peppery, camphorous aroma
is a peppery compound of cloves, nutmeg and a fruity, sharp, hot taste, cloves can
and cinnamon. The aroma and flavour numb the mouth; for this reason they have
come from eugenol, which is also the Cinnamon been used as a home remedy for mild
principal flavouring component of cloves. toothache. They have the same essential
In the Middle East, allspice makes a
Cinnamomum verum oil, eugenol, as cinnamon – and, indeed, a
flavouring for pilafs and curries, while in Obtained from the inner bark of an quick squeeze of a single dried bud will
Europe it gives a warming, gentle lift to cakes evergreen laurel tree native to Sri Lanka, produce a little oil. Good in both sweet and
and desserts, and may be added to a British cinnamon is subtly sweet and warming, savoury dishes, cloves should be used
Christmas pudding in lavish amounts. It is with earthy, clove-like notes. sparingly, since they can be overpowering.
also one of the spices in a traditional British It is an ancient and uniquely versatile Cloves are the Christmas spice. Ground
‘wassail bowl’, a mulled cider originally spice – found in both sweet and savoury cloves are also used in Christmas pudding
drunk on Twelfth Night, made by combining dishes – and a mainstay of many and in mincemeat. In Madeira, at
cider with brown sugar, lemon and orange cuisines worldwide. Christmas time, carne de vinha d’alhos –
juice, and whole spices steeped in a muslin bag. In Europe and North America, ‘meat with wine and garlic’ – is made with
An oil known as pimento berry oil is cinnamon adds fragrance and a warm hint pork or chicken braised in white wine with
made from allspice and can be used instead of spice to breads, pies, cakes, custards and herbs, orange and cloves.
of the ground spice. creamy desserts. In North Africa and India
EAT WITH…
it spices up tagines, stews, chutneys and
EAT WITH…
pilafs. It was also one of the original Apples, oranges, plums, red wine, chocolate,
Plums, pineapple, blackcurrants, apples, figs, aromatics used to flavour chocolate. ginger, cinnamon, cardamom
Pattern illustrations by Here Design. Spice imagery © iStock
EAT WITH…
ORIGIN
Sri Lanka
Nutmeg
Myristica fragrans
Glorious nutmeg, so long fought over, is
sweeter than its history. Its aroma is
reminiscent of pine trees, with a warming
Liquorice richness and a taste that hints at cloves. Vanilla
The flavour comes from myristicin, the Vanilla planifolia
Glycyrrhiza species volatile oil also present in carrots, parsley
The liquorice flavour – earthy and anise- and celery, but found in abundance in With its heady, rich, mellow taste and hints
like, with a bitter, salty aftertaste – is nutmeg. Slightly sweeter than mace, which of sweet perfume and liquorice, vanilla is a
derived from the compound anethole is stronger and tarter, nutmeg can be spice for sweet foods, of course – especially
inside, while its sweetness comes from grated into all kinds of sweet and savoury creams, custards and, famously, ice cream.
glycyrrhizin – a compound fifty times dishes and is also popular in creamy It is often used to bolster other flavours,
sweeter than sugar. Some of the drinks, hot rum, eggnog and mulled wine. such as chocolate, coffee, almond and
compounds in liquorice are contained in Nutmeg elevates the everyday: in the UK it warm spices like cinnamon and nutmeg.
similar-tasting, though unrelated, spices is used in milk puddings and sauces and in To use in cooking, the pods are usually
and herbs, including anise, star anise, potato dishes. sliced open lengthwise so the tiny, sticky
fennel, chervil, cicely and Thai basil. black seeds can be scraped out with the
EAT WITH…
Liquorice is available as a powder, an point of a sharp knife. Once their goodness
extract or a dried root. Apples, plums, lemon, soft cheese, eggs, milk, has been mined, the stripped pods can be
The deep, dark, glossy black liquorice vanilla buried in a canister of sugar to flavour it,
extract is often used in confectionery – ready for use in baking or to sprinkle over
TRY
mixed with gelatine, sugar, flour and water, desserts and fruit.
then moulded into a variety of shapes, When making ice cream, flavour the cream
EAT WITH…
including long, thin cylinders, coin-like with nutmeg instead of vanilla, then serve
rounds and bootlaces. with apple cakes, crumbles and pies Apples, melon, peaches, pears, rhubarb,
strawberries, blackberries, raspberries,
EAT WITH… ORIGIN
pineapples, apricots, figs, cherries, bananas,
Almonds, apples, bananas, pears, peaches, Banda Islands of Indonesia oranges, cream, chocolate, coffee, nuts,
orange, lemon, cloves, ginger, star anise, cloves, anise, cinnamon, nutmeg, rose,
mint, chocolate saffron, cardamom
ORIGIN ORIGIN
5 Know your oven. Every oven is feel, and can be used for kneading or rolling pastry
Georgia
different so get to know your with much better results.
own one. Some are hotter at the
back, and if this is the case, make
sure you rotate whatever you are
4 Remember that creative flair is important, but it
will only take you so far. Good planning and
technical skills are the other key elements that make a
cooking to ensure it cooks evenly. good baker or pastry chef.
Some are also slightly hotter
than the temperature shown, so
buy yourself a thermometer to
5 Make your mark! Find your niche and be unique.
There are millions of excellent pastry chefs out
there, but what can you do that is different, or what can
keep track of the temperature. you really excel at?
If you would like more information about pâtisserie programmes at Le Cordon Bleu London then please visit the website cordonbleu.edu/London
Twitter @LeCordonBleuLDN Facebook @LeCordonBleuLDN Instagram @LeCordonBleuLondon
Coffee almond Scrape down the sides and bottom of pieces and transfer to the prepared
the bowl, then add the egg yolk and the baking sheets, spacing them 2cm (¾in)
biscuits coffee syrup. Mix well. Next, add the apart. (If you wish to only make 15 or so
MAKES 25-30 flour, mixing on low speed until biscuits at this point, you can freeze one
1 tsp hot water incorporated. Add the flaked almonds, of the logs for up to 2 months. Just
2 tsp instant coffee granules mixing slowly and gently until they are defrost the dough logs in the
140g (5oz) unsalted butter, distributed throughout – you may need refrigerator before proceeding to the
softened to stop the mixer and stir them in next step.)
80g (2¾oz) icing sugar manually, so the nuts don’t get crushed. 7 Bake for 17-20 minutes, until lightly
1 free-range egg, separated 3 Divide the dough into 2 pieces, then golden. Transfer to a wire rack to cool.
200g (7oz) plain flour roll each piece into a log about 15cm These biscuits will keep in an airtight
40g (1½oz) flaked almonds, roughly (6in) long and 4cm (1½in) in diameter. container for up to 5 days.
but evenly chopped Wrap in clingfilm or baking paper and
50g (1¾oz) Demerara sugar, refrigerate until firm, about 45 minutes.
for coating 4 Preheat the oven to 180°C/Gas
Mark 4. Spread the Demerara sugar The recipes on pages
1 Line two baking sheets with baking onto a tray or flat plate. 57-58 are taken from
paper, then in a small cup or bowl, mix 5 Lightly beat the egg white to loosen Claridge’s: The
Cookbook by Martyn
together the hot water and instant it. Unwrap the logs of dough. Brush Nail & Meredith
coffee to make a thick syrup. Set aside. each all over with the egg white, then Erickson, published
2 Using a stand mixer fitted with the roll each log in the sugar. Press gently to by Mitchell Beazley
(£30). Photography by
paddle attachment, lightly cream the ensure it sticks to the dough. John Carey. www.
butter and icing sugar on a low speed. 6 Slice the dough into 1cm (½in) thick octopusbooks.co.uk
Snow-frost
gingerbread biscuits
MAKES ABOUT 24
220g (8oz) free-range eggs
500g (1lb 1oz) icing sugar
2 tsp ginger powder
500g (1lb 1oz) plain flour, plus extra
for dusting
Citrus snowball
biscuits
MAKES ABOUT 24
282g (10oz) gluten-free flour
24g (1oz) cornflour
a pinch of salt
115g (4oz) margarine
85g (3oz) icing sugar
grated zest of 1 lime
grated zest of 1 lemon
grated zest of 1 orange
2-3 tsp lemon juice
70g (2¼oz) ground almonds
icing sugar, for coating
3 In a large bowl, using a handheld the edge (dough should be 13mm (½in) colouring to the vanilla frosting to create
mixer or a stand mixer fitted with a thick). Place the pan into the refrigerator a pink shade if you like. For a slightly
paddle attachment, beat the butter on to chill for 30 minutes (or up to 1 day). darker pink, add 1 more drop. Put the
medium-high speed until smooth, 6 Bake for 17-20 minutes, or until lightly frosting into a piping bag fited with a
about 1 minute. Add the granulated browned on the edges. Remove from nozzle of your choice and decorate your
sugar and beat on medium-high speed the oven and place the pan on a wire cookie pizza as desired. Decorate with
until creamed, about 2 minutes. Add the rack. Cool completely before frosting. the remaining sprinkles.
egg and vanilla extract, and beat on high 7 To make the frosting, in a large bowl, 8 Store in the refrigerator in an airtight
until combined, about 1 minute. Scrape using a handheld mixer or a stand mixer container for up to 1 week.
down the sides of the bowl and beat fitted with a paddle or whisk
Recipes on the
again as needed to combine. attachment, beat the butter on a bottom of page 60
4 Add the dry ingredients to the wet medium-high speed until smooth, and 61 are taken from
ingredients and mix on low speed until about 1 minute. Add the icing sugar, Sally’s Cookie
Addiction by Sally
combined. Beat in 110g (3¾oz) of cream and vanilla extract, and beat on a McKenney,
the sprinkles. low speed for 20 seconds. Increase to published by Race
5 Press the cookie dough onto the high speed until combined, about Point Publishing, an
imprint of The Quarto
greased pizza pan, forming a large circle 1 minute. Taste and add a pinch of salt, Group. Photography
and leaving 2.5cm (1in) of space from if desired, then add 3 drops of red food by Sally McKenney.
F O R T H E SY R U P G L A Z E
100ml (3½fl oz) water
50g (1¾oz) caster sugar
B C
mess
an easy, neoe- pudding
Mark 4 and grease a deep
baking dish.
2 In a large bowl, mix the flour,
sticky tofofle family
light brown sugar, baking powder
the wh njoy
and salt.
3 Mix together the almond milk,
will e
margarine, flax ‘egg’ and vanilla
seeds. Add to the dry ingredients and
mix well to make a smooth batter.
4 Arrange the rhubarb in the prepared
baking dish and pour the batter over the
top of the fruit. Smooth across the fruit
to ensure the rhubarb is well covered.
In a small bowl, mix 250ml (9fl oz)
boiling water with the unrefined dark
brown sugar until dissolved.
5 Pour over the batter mixture, then
scatter the pecans across the top. Bake
Deliciously
in the preheated oven for about
40 minutes until the pudding has risen
and is golden brown on top.
6 Use a big spoon to serve, making
sure each bowl has an even mix of
sponge, fruit and toffee sauce. Serve
with vegan ice-cream.
vegan bakes
Just as tasty as their dairy-containing counterparts, these
comforting bakes will be a hit with the whole family!
n d i v i d u a l l y
Makeriin a single dish!
dish. Bake in the oven until golden on top
and set in the middle; 30-40 minutes for
individual pots and 50-55 minutes for one
large dish. Serve immediately.
o
TRY VEGAN
THIS JANUARY
vegan
Enjoyed trying these vegan bakes? With
a new year fast approaching now is a
great time to be part of Veganuary 2018,
or to encourage a loved one to try it for
themselves! Join thousands of others in Recipes on pages
Veganuary’s supportive community and 65-67 are taken from
receive daily emails containing food My Vegan Travels
by Jackie Kearney,
essentials, recipes and of course our Ryland Peters &
vegan baking guide – including milk and Small (£16.99).
egg replacers, and loads more! Click Photography by
Clare Winfield
‘sign me up’ at Veganuary.com © Ryland Peters
& Small.
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n
p
WE LOVE…PISTACHIO PARCELS pg72 // SPICED L AT TE MERINGUE pg74 // MAGIC MOCHA pg76
Cinnamon mini
muffins
with maple cream
MAKES 30 MINI OR 8 LARGE
e
bicarbonate of soda and cinnamon
together into a bowl. Stir through the
but t s re c
sugar and salt, making sure
you break up any lumps.
3 In another bowl, whisk the melted
e rm i l k & m i l k i n t h i
butter, milks and egg together. Make a
well in the centre of the dry mixture
and pour in the wet mixture. Fold them
together, making sure you don’t Other flavour ideas… a small saucepan until the raisins are
overmix the batter. Lumps make a This recipe makes a brilliant base for plump. Strain off the juice and
lighter muffin! other wonderful flavours, why not try add the raisins to the wet muffin
4 Fill the paper cases or greased holes something different? mixture. Follow the steps for the
with heaped teaspoonfuls of the batter cinnamon muffin recipe but add
and bake for 15-20 minutes. The Pecan muffins with saffron cream ½ tsp of crushed green cardamom
muffins should be springy to the touch Stir 75g (2¾oz) roughly chopped pecan seeds to the maple cream.
and an inserted skewer should come nuts through the dry muffin mixture
out clean when they are cooked. before mixing in the wet ingredients. Carrot & ginger muffins
5 Remove from the tin and leave to Then soak a really good pinch of saffron with maple cream
cool slightly on a wire rack. In the threads in 1 tbsp warm milk for a few Add 2 large grated carrots to the dry
meantime, make the maple cream by minutes before whisking it with the muffin mix and swap the ground
simply whisking the cream with the cream and maple syrup. cinnamon for ground ginger. You can
maple syrup until it forms soft peaks. also use all buttermilk for this recipe.
Serve the muffins next to a generously Cinnamon raisin muffins Add some orange zest to the cream and
filled pot of the maple cream. with cardamom cream whip up with the maple syrup.
Gently heat 75g (2¾oz) raisins with
enough orange juice to cover in
Honey and 180g (6½oz) butter, diced 3 Roll the pastry on a lightly floured
1 free-range egg work surface to 5mm (¼in) thick and
macadamia tart 1 free-range egg yolk, lightly line a 4cm (1½in) deep, 24cm (10½in)
SERVES 6-8 beaten, for brushing diameter tart tin, allowing the pastry to
300g (10½oz) plain flour 175g (6oz) honey overhang the sides. Refrigerate for an
90g (3¼oz) icing sugar 50g (1¾oz) brown sugar hour to rest.
50g (1¾oz) melted butter 4 Preheat the oven to 160°C/Gas Mark
30g (1oz) plain flour 2½. Trim the excess pastry, then line
2 free-range eggs with baking paper and fill with raw rice
finely grated zest and juice of or baking weights. Blind-bake for
½ an orange 10-15 minutes until the edges of the
½ a vanilla bean, split, seeds pastry are golden. Remove the baking
scraped paper and weights, brush with egg yolk
500g (1lb 2oz) macadamia nuts, and bake for another 5 minutes until
coarsely chopped golden brown.
a pinch of salt 5 Reduce the oven temperature to
150°C/Gas Mark 2. Whisk the honey,
1 To make the pastry, sieve the flour sugar, butter, flour, eggs, orange zest
and icing sugar into a bowl and add a and juice and vanilla in a bowl to
pinch of salt. Add the butter, then use combine, then stir in the macadamia
your fingertips to rub the butter into the nuts and a pinch of salt. Pour into the
dry ingredients until fine crumbs form. pastry case and bake, turning
2 Mix in the whole egg until a dough occasionally, for 50 minutes-1 hour until
forms. Wrap the pastry in clingfilm, then evenly golden brown. Set aside to cool
place into the refrigerator to rest for slightly and serve warm or at
2 hours. room temperature.
have
If you don'tart tins,
individual atke a large
you can minstead.
tart
Triple chocolate 1 tbsp iced water and process to 4 Bring to the boil, brush down the
combine. Turn onto a lightly floured sides of the pan with a wet pastry brush
tartlets work surface and bring the pastry to remove the sugar crystals and cook
SERVES 6 together with the heel of your hand, for 3-4 minutes, swirling the pan
160ml (5¼fl oz) single cream then wrap in clingfilm and refrigerate for occasionally until dark caramel in colour.
2 tbsp whiskey 1 hour to rest. 5 Pour over the hazelnuts; stand until
200g (7oz) dark chocolate (about 2 Divide the pastry into six and roll out cool and set, then break into rough
65-70% cocoa solids), coarsley each piece on a lightly floured surface to pieces. Process in a food processor until
chopped 3mm (1/8in) thick. Line six 10cm (4in) the praline is finely ground and set aside.
sea salt flakes, to serve diameter individual tart tins, letting the 6 Bring the cream to a simmer in a small
For the chocolate pastry excess pastry overhang the sides, then saucepan over a medium heat, add the
200g (7oz) plain flour refrigerate to rest for 1 hour. Preheat the milk chocolate and stir until smooth.
60g (2¼oz) icing sugar, sifted oven to 180°C/Gas Mark 4. Trim the Remove from the heat, stir in two-thirds
30g (1oz) Dutch-process cocoa excess pastry, then line the tartlet cases of the praline mixture, reserving the
120g (4¼oz) cold butter, diced with baking paper and fill with raw rice remaining praline in an airtight container
2 free-range egg yolks or baking weights and blind-bake for to serve, and pour into the tartlet cases,
For the chocolate-praline filling 10-12 minutes until the edges of the filling to about 4mm (¼in) below the rim
80g (2¾oz) hazelnuts pastry are dry to touch. Remove the of the pastry cases. Refrigerate for an
90g (3¼oz) caster sugar baking paper and weights and bake for a hour or so until firm.
200ml (7fl oz) single cream further 10-12 minutes until the bases 7 Bring the cream and whiskey to a
250g (9oz) couverture milk are dry and crisp, then set aside. simmer in a small saucepan over a
chocolate, finely chopped 3 For the chocolate-praline filling, spread medium–high heat, add the dark
the hazelnuts on a baking tray and roast chocolate, remove from the heat and
1 To make the chocolate pastry, for 5-6 minutes until the skins darken. Tip stand for 5 minutes, stirring until
process the flour, icing sugar, cocoa and into a clean tea towel, rub off the skins, smooth. Pour over the praline filling and
a good pinch of sea salt in a food then spread the nuts on a lightly oiled refrigerate for about 1 hour or until set
processor to combine. Add the butter, baking tray. Stir the sugar and 60ml (2fl oz) (the tarts will keep refrigerated for up to
process until the mixture resembles water in a small saucepan over a medium- 2 days). Serve scattered with the extra
fine crumbs, then add the yolks and high heat until the sugar dissolves. praline and a little sea salt.
e a l a are coated.
4 Add the milk and eggs to the melted
and cooled butter and mix well. Stir this
into the dry ingredients to make a smooth
batter. Scrape into the buttered roasting
tray and smooth the top with a spatula.
Magic mocha 1½ tsp baking powder 5 Mix all the topping ingredients
180g (6oz) light muscovado sugar together with 450ml (16fl oz) just-boiled
pudding 75g (2¾oz) cocoa powder water and pour over the batter. Bake for
SERVES 8 250ml (9fl oz) milk about 30 minutes until the top is firm:
150g (5½oz) unsalted butter, cut 4 large free-range eggs there will be a pool of sauce under the
into pieces whipped cream or vanilla ice cream, sponge. Serve hot topped with
330g (11½oz) self-raising flour to serve whipped cream or ice cream.
Peach and
plum pie
with vanilla and almonds
SERVES 6-8
Mango & turmeric cake tin with the back of a spoon and chill and whisk into the mango purée.
in the refrigerator for at least 30 minutes. 7 Whisk two-thirds of the mango purée
no bake cheesecake 3 Make a mango purée by peeling the into the cream cheese mixture, then
SERVES 10-12 mango and blitzing all of its flesh in a carefully fold in the whipped cream until
For the base food processor until it is smooth and fully incorporated. Pour this mixture
250g (9oz) gingersnap biscuits free of chunks. Add ½ tsp of the ground onto the chilled biscuit base and smooth
¼ tsp ground black pepper turmeric to the purée and mix well. down the top with a palette knife.
100g (3½oz) salted butter, melted 4 In a bowl, beat the cream cheese, Return to the refrigerator to chill for
For the filling sugar and remaining turmeric by hand 1-2 hours.
1 large mango with a spatula or wooden spoon until 8 Once the cheesecake has almost set,
2½ tsp ground turmeric the sugar has dissolved. In a separate finish it by pouring the remaining mango
400g (14oz) full-fat cream cheese bowl, whisk the cream until soft peaks purée over the top and smoothing
(or use reduced-fat) form. Put to one side. it down with a palette knife. Chill the
100g (3½oz) caster sugar 5 Bloom the gelatine by putting cake for 2 hours, or until fully set before
250ml (9fl oz) double cream 4 tbsp cold water into a small pan (this cutting and serving.
4 tbsp water can also be done in a microwave in a
1 tbsp powdered gelatine plastic bowl).
6 Slowly sprinkle the gelatine onto the
1 Base-line a 20cm (8in) round surface of the water and wait 5 minutes
springform cake tin with baking paper. until it has absorbed the water and Recipes on the
2 Make the base by blitzing the formed a slushy paste. Warm this paste bottom of page
79 and 80 are taken
gingersnap biscuits and black pepper in a over a very low heat, just to melt the from The Turmeric
food processor until a fine crumb is gelatine, stirring with a fork continuously Cookbook, published
reached. Add the melted butter and stir until the gelatine granules have fully by Aster (£10). www.
octopusbooks.co.uk
until it is all incorporated. Press this dissolved. Once the granules have Photography by
mixture firmly into the bottom of the dissolved, take the liquid off the heat Issy Croker.
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CLASSIC
BAKES
Jam tarts
MAKES 15-20
PAUL’S TIP #2
A UK CL ASSIC ON A SMALLER
SCALE. E AT IT FOR TE A
OR AS A DESSERT
WE LOVE… PLUM & CUSTARD TART pg86 // BANANA TARTE TATIN pg93 // LOVE CAKE pg94
1 To make the pastry, pulse the flour, the boil, then reduce the heat and figs and the apricots on top. Then fold
icing sugar, cinnamon, mixed seeds and simmer, uncovered, for 4-5 minutes until over about 2cm (¾in) around the edge of
butter in the bowl of a food processor the fruit is plump and tender. Drain and the pastry to make a lip. Scatter the
for about 2 minutes until the mixture set aside. slivered almonds on top.
resembles fine breadcrumbs. 4 Meanwhile, in a small bowl, combine 6 Brush the exposed pastry with the
2 Add the egg yolk and process until the the ricotta cheese, egg, lemon juice, extra beaten egg yolk, then bake for
dough comes together in a ball. Turn out zest, vanilla seeds and sugar. Stir until all 30 minutes or until golden. Allow to cool.
onto a lightly floured surface. Knead the ingredients are smooth. To assemble 7To make the cardamom maple cream,
quickly until just smooth. Shape into a the tart, remove the pastry from the combine all of the ingredients in a
disc, smoothing any cracks that appear fridge and roll it out on a lightly floured medium bowl and beat until soft
around the edges. Cover with clingfilm surface. You’re aiming for a circle about peaks form.
and chill in the fridge for 30 minutes. 30cm (12in) in diameter or about 5mm 8 Serve the tart at room temperature
Preheat the oven to 180°C/Gas Mark 4. (¼in) thick. with the cardamom maple cream.
Line a baking tray with baking paper. 5 Lay the pastry on the prepared baking
3 To make the fruit filling, combine the tray. Smear the ricotta mixture in a circle
orange juice, apricots, figs, butter and on the pastry, leaving a rim of about 3cm
sugar in a medium saucepan. Bring to (1¼in) clear around the edge. Place the
Spiced madeleines
MAKES ABOUT 20
Recipe by Helen Best-Shaw in association with Influencer Champions. Find more of her recipes by visiting fussfreeflavours.com
75g (2¾oz) butter, melted and cooled ING TIP
BAK
2 large free-range eggs
90g (3oz) caster sugar CHILL IT
100g (3½oz) plain flour F OR T HE BE S T R E SULT S,
½ tsp baking powder B A K E T HE B AT T E R
F ROM CHIL L E D
½ tsp mixed spice blend
a pinch of salt
½ tsp icing sugar, to serve
Apple and date cake soften and infuse. Remove from the
heat and transfer to a blender or food
with coconut and cardamom processor, or a jug, to cool a little while
MAKES 8 ADULT OR 16 BABY PORTIONS you prepare the other ingredients.
330ml (11¼fl oz) milk 3 Whisk together the flour, coconut
8 soft Medjool dates, pitted and baking powder in a large bowl until
10 green cardamom pods well combined. Whiz the milk base
150g (5½oz) wholegrain spelt flour ingredients in the blender or food
90g (3¼oz) unsweetened processor for about 1 minute until
desiccated coconut smooth. Pour into the dry ingredients.
1½ tsp aluminium-free baking 4 In a separate, medium bowl, beat
powder together the eggs and coconut oil until
2 free-range eggs smooth, and add to the dry ingredients
80ml (2½fl oz) coconut oil, melted and milk base. Use a spoon to gently
and cooled combine the ingredients until no flour
2 unwaxed eating apples is visible. Set aside to thicken while you
coconut milk powder or icing prepare the apples.
sugar, to dust (optional) 5 Core, halve and finely slice the apples.
This recipe and the
Pour the batter into the prepared cake doughnuts on page
1 Preheat the oven to 180°C/Gas tin or pie dish, and evenly arrange the 90 are taken from
Mark 4. Line a 19cm (7½in) round cake apple slices, peel side up, gently Real Food for Babies
and Toddlers by
tin or pie dish with baking paper. pushing them into the mixture. Vanessa Clarkson,
2 Make a fragrant milk base by 6 Bake for 40 minutes. Leave to cool in published by
simmering the milk, dates and the tin or dish, and dust with coconut Murdoch Books
(£14.99).
cardamom in a small saucepan over a milk powder or icing sugar, if you like, Photography by
medium–low heat for 10 minutes to when ready to serve. Ben Dearnley.
Eccles cakes butter. Take the pan off the heat. sealed pastry edges are on the bottom,
3 In a medium bowl, combine the and score the top lightly three times (be
MAKES 8 currants, allspice, nutmeg and clove. careful not to cut all the way through the
65g (2¼oz) unsalted butter Add the spiced fruit to the butter mix, pastry, or the Eccles cakes will split
115g (4oz) soft brown sugar and mix well with a wooden spoon to open during baking).
275g (9½oz) currants ensure that the spices, sugar and butter 9 Dip the top of each Eccles cake in the
1¼ tsp ground allspice are evenly distributed. egg white and space them out evenly on
1¼ tsp nutmeg, freshly grated 4 Add the lemon juice and zest and the your baking tray. Sprinkle the tops with
¼ tsp ground clove Pedro Ximenez and give it all a good the raw sugar.
grated zest of 1 lemon mix, then leave it covered in the fridge 10 Bake in the oven for 10 minutes, then
juice of ½ lemon for 6 hours or overnight. reduce the temperature to 175°C/Gas
25g (1oz) Pedro Ximenez (Spanish 5 Preheat the oven to 190°C/Gas Mark 3 and bake for another 10 minutes,
white wine) Mark 5 and line a tray with baking paper. until the pastry is golden and flaky on the
415g (14oz) puff pastry Take the fruit mix out of the fridge and top and bottom.
1 free-range egg, separated, both divide it into 8 balls – they should be 11 Leave on a cooling rack to cool for
white and yolk lightly whisked roughly 60g (2oz) each. 30 minutes before serving.
2 tbsp Demerara sugar, for dusting 6 Roll the puff pastry to 3mm (1/6in)
thick. Cut 8 discs of pastry roughly
1 To prepare the fruit, melt the butter 13cm (5in) in diameter, and brush the
and sugar in a small heavy-based edges all the way around with the lightly Taken from
saucepan over a high heat, stirring until beaten egg yolk. The Tivoli Road Baker
by Michael James
you have a smooth paste. 7 Place a ball of fruit mix in the middle of with Pippa James,
2 Reduce the heat to medium and each disc, then bring the edges into the published by Hardie
continue to cook slowly for about middle and pinch them together so the Grant (£25).
Photography ©
5 minutes, stirring occasionally, until the fruit mix is sealed inside. Bonnie Savage and
sugar has completely dissolved in the 8 Turn the Eccles cakes over so that the Alan Benson.
Vattalappan
baker'S NOTES
Use 8.5cm (3½in) foil pudding
pudding moulds, which you can buy on
Amazon. The pudding comes out
with stem ginger syrup
easily, just by gently tearing off
and butter cashews
the sides. This is a good one if
SERVES 4 your friends are coming over, as
it keeps for a couple of days so
16g (½oz) gelatine leaves
you can make it in advance.
coconut oil, for greasing
800ml (1½ pts) coconut milk
200g (7oz) dark brown sugar
1 tsp grated nutmeg
1 tsp cardamom
2 tsp ground cinnamon
1 tbsp vanilla extract
½ tsp sea salt
4 free-range egg yolks (optional)
stem ginger syrup
Total full-fat yogurt (this brand
stands well), to serve
For the butter cashews
20g (¾oz) ghee or salted butter
100g (3½oz) cashew nuts
TOP 10 TOOLS
& PROJECTS
Project by Farley Berry from Lady Berry Cupcakes (ladyberrycupcakes.co.uk) * Contents subject to change
FOR BEGINNERS
35 step-by-step projects
with easy to follow
photo instructions,
the latest trends
and top techniques!
Plus decorate
HOW TO...
fun cakes for
Make a magnolia
kids’ parties,
weddings, Cover a cake with icing
birthdays and Create an on-trend
more… rustic cake
CROISSANTS
These homemade buttery, flaky croissants may
take a little time to make, but the wait is totally
worth it – they take breakfast to a whole new level!
MAKES 12
SEE OVERLE AF
1 2 3
4 5 6
1 Whisk the yeast and milk together in the well chilled. With a rolling pin, flatten the
bowl of the stand mixer. 84% fat butter into a square and place on
2 Add the remaining ingredients, except
CHEF’S NOTES the chilled dough.
the 84% fat butter which is incorporated To check the dough is 5 Fold the dough over to enclose the butter
later, and fit the mixer with the dough kneaded sufficiently, press down and fold in the edges, sealing them well.
hook. Knead at low speed for 4 minutes, lightly on it with your finger and it 6 Roll the dough into a 25×60cm (10×24in)
then at medium speed for 6 minutes. should spring back. rectangle. Make a double turn by folding
3 Shape the dough, which should now be If butter with a fat content the shorter ends of the dough towards
elastic, into a ball and cover with clingfilm. of 84% is unavailable, use the the centre, one-third of the way down
Let rise for 30 minutes, depending on the best-quality butter you can find from the top and two-thirds up from the
room temperature. with a fat content as close to bottom, then fold the dough in half. The
4 Flatten the dough to burst any air bubbles 84% as possible. dough now has 4 folds. Cover the dough
trapped inside. Place on a baking sheet in clingfilm and chill for 30-40 minutes.
and freeze for 30-40 minutes until very Repeat steps 4-6 twice more. Then fold
10 11 12
the dough into 3: this is known as a single 10 Roll the triangles up from the base to the
turn. Rotate the folded dough 90° to the tip, taking care not to press too hard and
right. Chill for 30 minutes in the refrigerator. squash the dough. Each croissant should
7 Roll the dough to a 24×50cm (9½×20in). weigh about 50-55g (2oz).
rectangle, 4mm (1/8in) thick. With the tip of 11 Brush the egg wash evenly over the tops.
a large knife, mark one long side of the Place a bowl of boiling water in a cool
Recipe on pages
pastry at 8cm (3in) intervals, then do the oven (75°F/25°C), put the croissants 97-99 taken from French
same on the other side, moving the marks above, and let them rise for about 2 hours. Pâtisserie: Master
by 4cm (1¼in). 12 Remove the croissants from the oven Recipes and Techniques
from the Ferrandi School
8 Cut the dough into triangles and lightly and allow to rest for 15 minutes. of Culinary Arts
mark the centre of the base of each Brush them again with the egg wash. by Ferrandi Paris,
triangle with the knife. Preheat the oven to 180°C/Gas published by
Flammarion (£45).
9 Gently stretch each triangle with Mark 4 and bake for about 14 minutes. Photography
your hands. © Rina Nurra 2017.
A Belgian Chocolate
Couverture
Made using the finest cocoa
beans, these chocolate buttons
are perfect for dipping, enrobing,
moulding and making ganache.
Available in dark, milk and white,
priced £8.45-£9.45 from
www.sweetsuccess.uk.com
Best Buys
COOKING
Made with the same exclusive
grade of dark chocolate Hotel
Chocolat use for their pralines
and truffles, these drops are
perfect for baking, cooking
and eating. £6 from
www.hotelchocolat.com
n
s
WE LOVE… NA AN BREAD pg103 // RICOT TA BREADSTICKS pg104 // CHICKPEA PANCAKE pg105
For the puff pastry pie with cheese and ham, go to page 106
Kale & linseed 3 Put all of the remaining ingredients,
except the egg yolk, in a mixing bowl
spanakopita and stir until well combined.
SERVES 4-6 4 Spread the mixture evenly over the
1 sheet of ready-rolled puff pastry top of the pastry, leaving a 1cm (3/8in)
100g (3½oz) grated pecorino border, then roll up into a tight roll.
cheese 5 Refrigerate, seam-side down, on the
100g (3½oz) crumbled feta cheese tray for 15 minutes. Using a large sharp
15g (½oz) chopped flat-leaf parsley knife, cut the roll in half lengthways.
4 kale leaves, thinly sliced, stalks 6 Form a ring with each half with the cut
removed (open) side up. Brush all over with the
3 garlic cloves, peeled, finely beaten egg yolk.
chopped 7 Bake for 40 minutes or until golden
1 tbsp chopped thyme leaves and crisp. Serve warm or at
4 tbsp linseeds (flaxseeds) room temperature.
65g (2½oz) Inca berries
55g (2oz) quark
1 free-range egg yolk, lightly
beaten
Recipe taken from
A Whole New Way
1 Preheat the oven to 180°C/Gas to Eat by Vladia
Mark 4. Cobrdova (Murdoch
Books, £18.99).
2 Line a baking tray with baking paper Photography by
and lay the sheet of pastry on it. Rob Palmer.
Rye crackers
with roasted Cook's NOTES
caraway seeds Instead of simply melting the
butter, you can give the crackers a
MAKES APPROX.35
delicate nutty flavour by browning
100g (3½oz) salted butter the butter and pouring it through a
100g (3½oz) cold milk fine wire sieve into a bowl to
20g (1oz) caraway seeds remove any sediment. Then add
100g (3½oz) rye flour the milk and continue the recipe.
100g (3½oz) heritage wheat flour
3g baking powder
3g salt
1 tsp fine sea salt replace the dough, cover and leave for a
80g (2¾oz) unsalted butter further 10 minutes. Repeat this light
50g (1¾oz) ricotta or fresh curd kneading twice more, with a 10-minute
cheese interval between kneads. Then leave
large sprig of rosemary, chopped the dough for 1 hour, kneading it once
oil, for kneading more during that time.
5 Preheat the oven to 180°C/Gas
For the ferment Mark 4. Lightly flour the work surface
1 In a large bowl, combine all the and roll out the dough to 20x30cm
ingredients and leave in a warm (8x12in). Cut thin 20cm (8in) long strips
place for 1 hour. of the dough, each less than 1cm (½in)
For the dough wide, then roll these with your hands on
2 In a bowl, combine the flour with the the work surface so they elongate and
salt. Rub the butter, cheese and become strands of dough about 40cm
rosemary into the dry ingredients until (15½in) long. Lay them on a baking tray
Ricotta and evenly mixed. This rubbing will help the lined with non-stick baking paper,
rosemary release its aromatic oil into leaving a little space between them so
rosemary the flour. they do not stick together when they
breadsticks 3 Stir the flour mixture into the ferment, expand in the oven.
then scrunch the dough together 6 Bake in batches in the centre of the
MAKES ABOUT 16
with your hands until evenly mixed. oven for 25-30 minutes, or until the
For the ferment Scrape any remaining dough from your sticks are crisp and golden brown. Flip
150g (5½oz) plain flour fingers into the bowl, cover and leave for the sticks over three-quarters of the
250g (9oz) whole milk 10 minutes. way through cooking so that they
¾ tsp fast-action dried yeast 4 Rub 1 tbsp oil on the work surface and become evenly coloured. Remove the
For the dough knead the dough on the oiled surface for sticks from the tray and leave to cool
250g (9oz) plain flour, plus extra just 10 seconds, ending with a smooth, on a wire rack while you bake the
for dusting round ball. Scrape down the bowl, remaining batches.
s in g o t h e r cooked
Try u h as chickpeas or
pulses, subceans, and combine
White bean wafers work surface to a
borlotti h herbs or paprika
them wit
thickness of about
MAKES ABOUT 10 3-4mm. Cut the dough
200g (7oz) cooked white beans, into rectangles
drained well and dried on measuring 5x10cm (2x4in), and place
paper towel these on a baking tray lined with non-
200g (7oz) plain flour, plus extra for stick baking paper. Brush a little water
dusting down the centre of each wafer, then
½ tsp bicarbonate of soda sprinkle sea salt flakes along this
½ tsp baking powder dampened line.
¾ tsp fine sea salt 3 Bake in the centre of the oven for
50g (1¾oz) unsalted butter 15-20 minutes, or until the biscuits are
30g (1oz) water at 20°C lightly brown at the edges. Transfer to a
coarse sea salt, for sprinkling wire rack and leave in a warm place so
that they continue to dry and become
1 Using a mortar and pestle, or a food crisp. When cold, store in an
processor, mash the beans until you airtight container.
have a fine, smooth paste. In a bowl,
combine the flour, bicarbonate of soda,
baking powder and fine salt. Rub the
butter into the dry ingredients, then add The recipes on pages
104-105 are taken
the bean paste and water, working from The Handmade
them in well with your fingers until you Loaf by Dan Lepard,
have a soft, smooth dough. published by
Mitchell Beazley
2 Preheat the oven to 200°C/Gas (£14.99). www.
Mark 6. Roll out the dough on a floured octopusbooks.co.uk
Homemade
tomato sauce
SERVES 4-6
6 tbsp extra-virgin olive oil
1 small red onion, finely chopped
2 garlic cloves, peeled and lightly
crushed
1 tsp salt
freshly ground black pepper
2 × 400g (14oz) tins plum tomatoes
(or passata)
ur
o
bes
t eve
r brunch!
Wakey, wakey! Get your morning off to a great start with
these gorgeous brunch recipes by Julie Jones.
English muffins the 10 minutes. If, however, it still the muffins to the pan, and leave to
seems wet after this time, add a slowly cook for about 5 minutes until
SERVES 12 sprinkling of flour and mix again for they are lightly browned and have
100ml (3½fl oz) water 2 more minutes. The dough should plumped up.
200ml (7fl oz) milk now be smooth and if pinched 9 Turn them over with a palette knife
30g (1¼oz) unsalted butter between your fingers, shouldn’t stick. and cook on the other side for a few
350g (12oz) strong white bread 4 Place the dough in a lightly oiled more minutes until equally as
flour, plus extra for dusting bowl and cover tightly with clingfilm. golden. The pan may need another
1 tbsp caster sugar Leave to rest for about 1½ hours in a sprinkling of the semolina. Once the
a pinch of salt warm place until doubled in size, but muffins are cooked on both sides
7g (¼oz) sachet of easy-bake this time will vary. and feel light when lifted, transfer
yeast 5 Once the dough has doubled, turn them to a wire rack. Repeat until all
oil, for greasing out onto a lightly floured surface. of the muffins are cooked.
semolina, for sprinkling 6 Dust the surface with some more 10 The muffins now need toasting.
flour, then roll out to 1cm (½in) thick. Gently pull the muffins apart and
1 Put the water, milk and butter in a Use a 7cm (2¾in) cutter to cut out as toast each half under a medium grill
small pan, gently heating until the many muffins as you can – it may until crisp and golden. Top with
butter melts, then set aside. help to dip the cutter into flour. anything from poached eggs to
2 Place the flour in the bowl of a free- 7 Place the muffins onto a sheet of lemon curd.
standing mixer fitted with a dough non-stick baking paper, loosely
hook and add the sugar and salt to cover with clingfilm and leave to rise
one side of the bowl and the yeast to for 30-40 minutes.
the other side. 8 Gently heat a large heavy-based
3 With the mixer running, pour in the frying pan or griddle and moderately
tepid milky mixture and mix on a sprinkle the surface of the pan with
low-medium speed for 10 minutes. semolina – cooking on top of the
The dough will seem wet at first, but semolina will prevent the muffins
should come together nicely after from sticking and burning. Transfer
n s w i t h s o m e
oT p the momueffmi ade lemon curd!
h
WWW.FOODHEAVENMAG.COM DECEMBER / JANUARY baking heaven 109
BRUNCH
American-style well in the centre. Separate the eggs, over a medium heat, add a little oil
adding the yolks to the milk and and a knob of butter and leave to
pancakes putting the whites in a separate melt. When the butter starts to go
MAKES 8-10 PANCAKES bowl. Give the milk and yolks a good frothy, spoon in a generous
40g (1½oz) unsalted butter mix, then gradually pour into the tablespoon of the batter per pancake
200g (7oz) plain flour flour bowl, whisking as you do so. and even out, swirling the pan
1 tsp baking powder 3 Gradually draw in more of the flour until the batter reaches the edges.
2 tbsp caster sugar until all of the flour has been 6 Cook for about 1 minute, turning
a pinch of salt combined and you have a smooth when air bubbles appear on the
2 free-range eggs and lump-free batter. Add the melted surface of the batter. Gently flip over
300ml (10fl oz) milk butter and combine completely. using a palette knife and cook on the
oil and butter, for frying 4 Whisk the egg whites until they other side for another minute. Rest
To finish form soft peaks. Test by tilting the on kitchen paper and repeat until all
selection of seasonal fruits bowl to one side – if the egg whites of the batter has been used, keeping
maple syrup slide, whisk them some more; if the already cooked pancakes warm
they hold, they’re ready. Gently fold as you do so.
1 Melt the butter in a small pan and one-third of the whites into the 7 Stack a few pancakes per person
set aside. Sieve the flour and baking pancake batter, being as light on a warmed plate and top with
powder into a large bowl, then handed as you can, then fold in the some fresh fruit and finish by
repeat – doing so will incorporate the rest. You don’t want to lose all of drizzling over a generous glug of
baking powder more evenly those air bubbles that you have taken maple syrup.
throughout the flour. time and energy to whisk up.
2 Add the sugar and salt and make a 5 Heat a non-stick mini frying pan
s e w o r k w ell with
the gs, honey
bacon anddenguts or even
and candies of chocolate
lashing t do you fancy?
sauce... Wha
Recipes on pages
97-100 are taken from
Soulful Baker by
Julie Jones,
published by Jacqui
Small (£20).
Photography by
Lisa Linder.
I N A S S O C I A T I O N W I T H
HOW DO I…
I N A S S O C I A T I O N W I T H
Top tips!
THE COOKS’ MEASURE’S SHAPE IS PERFECT
FOR HOLDING YOUR PIPING BAG OPEN WHEN
YOU’RE FILLING IT WITH BUTTERCREAM
MAKES 12 BAKING
For the cakes SH I
ON • RITI
CO
150g (5½oz) unsalted
N • BRIT
B
butter, softened
100g (3½oz) golden
IC
IS
caster sugar H B ING
AK
grated zest and juice of
1 lime
grated zest and juice of
1 lemon
2 large free-range eggs
150g (5½oz) self-raising flour
1 tbsp poppy seeds
400g (14oz) lemon curd
To decorate
grated zest of 1 lemon
grated zest of 1 lime
icing sugar, to dust