Saturday, 22 November 2014

Biscoff and chocolate cookies


Many food bloggers are are always trying to find the ultimate cookie recipe. Some like their cookies crunchy, others like them chewy. I like any cookies. Soft, crunchy, chewy or any other kind. They are just different aspects of the same ultimate delight. So while others work hard trying to perfect their recipes to be just so-and-so or this-and-that, I just enjoy the cookie recipes they create. There are all these ideas about how cookie dough improves when it's stored in the fridge for a few days. A few DAYS? I can't even leave it to chill for a few hours. When I want my cookies now, I want them NOW. And that's the ultimate genius with cookies, they are pretty quick to make, if you don't insist on leaving them in the fridge for days. About 10 minutes to whip up the dough and then about 10 minutes in the oven. If you are in a cookie emergency, like I was the other day, you can have cookies on the table in less than half an hour. Now THAT's what I call a perfect cookie!!

On a side note, how ironic is it that this recipe uses Biscoff spread, which basically is cookies made into a spread, to make cookies. Yes, it's a bit weird. At least this time I managed to save enough cookie butter to actually make cookies, last time I bought Biscoff spread I just ate it straight out of the jar and had almost none left to bake with. 

This recipe was one that I have pinned ages ago, just in case of a Biscoff cookie emergency. It's from a blog called Buns In My Oven, but it's originally from a book by Katrina Bahl called The Biscoff Cookie & Spread cookbook. The original recipe says it makes about 30 cookies, I made mine bigger so I got 16 cookies and hence had to increase the cooking time a bit. I don't like small cookies, they just make me sad. A cookie should be a good size, it's very rewarding to have a big cookie in my opinion. But you can of course make the cookies any size you want.

Biscoff and chocolate cookies (makes 16-30):
120 g butter at room temperature
120 g Biscoff spread
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1 tsp vanilla (I used 2/3 tsp vanilla paste)
1 1/2 cups all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt (I omitted this as I used salted butter)
1/4 tsp cinnamon
1 cup chocolate chips

The howto:
Cream together butter, Biscoff spread and the sugars. Keep on whisking and add the egg and vanilla. In another bowl, mix the dry ingredients and combine with the butter and sugar mixture. Fold in the chocolate chips. 

Make balls or use a cookie scoop to drop balls of cough onto a cooke sheet, leaving space between for the cookies to expand. Place in fridge for 30 minutes to chill (I have a confession... I skipped this step and the cookies still turned out nice, although if you have more patience than me you should probably do it to give the butter some time to chill before baking).  Preheat oven to 175 degrees C (350 degrees F). Bake for 8-15 minutes, depending on the size of your cookies. The original recipe, which says the recipe makes 30 cookies says to bake them 8-10 minutes, my larger cookies (16 cookies from the dough) were done in 15 minutes. Place on wire rack to cool.

The verdict:
These were very nice cookies, soft on the inside and slightly chewy on the outside. The one thing that did surprise me was that the Biscoff flavour did get very mild after baking the dough compared to how the dough tasted before baking. 

I used dark chocolate chips as that was what I had in my cupboard when my cookie craving struck. I can't stockpile milk chocolate chips as I just eat them straight out of the bag... But I think milk chocolate would go great with these cookies as well, and that's what recommended in the original recipe. The cookies are perfect served with a glass of cold milk.

Wednesday, 19 November 2014

Apple sauce and fudge snickerdoodle bread



The term bread in the name of today's recipe most certainly refers only to the shape of the thing, as it's most definitely a cake. I don't mind at all! And you could convince yourself to think it's almost healthy. It has some whole meal flour after all. And the butter is replaced by apple sauce and oil. So yes, let's all stick our heads in the sand and pretend it's healthy, because I bet you can't stop at one slice. Or maybe you can, which means to say you are more disciplined than I am. But then again, that's not much to brag about as my self control is non-existent. Especially when it comes to carbs. And in this case, the carbs are accompanied by delicious apple sauce, fudge, sugar and cinnamon. It must count as one of your five a day because of the apple, right?

This recipe is directly copied from This Gal Cooks. When this bread came up on my blog feed I immediately pinned it to bake as soon as I made a batch of stewed apple. I assumed that would work to replace the apple sauce, which it did very well.  Also, I'm not quite sure of the difference between butterscotch and fudge chunks, I couldn't find the former, so I'm assuming it's about equivalent with the latter. Probably a US vs. UK thing.  

Apple, fudge and snickerdoodle bread (makes 1 loaf):
1 3/4 cups all purpose flour
1/2 cup wholewheat flour
3/4 cup caster sugar
2 tsp baking powder
2 tsp apple pie spice (I don't have any, so I added some cinnamon, nutmeg and ground cloves, would have added some ground ginger as well, but had just run out)
1/4 tsp salt
1 cup apple sauce (I used our home-made stewed apple)
1/2 cup vegetable oil
1/2 cup light brown sugar
1/4 cup water
2 large eggs
1 tsp vanilla extract
1 cup fudge chunks (or butterscotch chips)
(1 tbsp flour)
1 tbsp light brown sugar
1 tsp cinnamon

The howto:
Preheat oven to 175 degrees C (350 degrees F). Prepare your loaf tin by buttering if needed. I used my trusty silicone loaf tin which I never butter, and everything always pops out perfectly fine.

In a bowl, mix together the flours, caster sugar, baking powder and spices. In another bowl, mix together the apple sauce, oil, brown sugar, water, eggs and vanilla extract. Combine the dry ingredients into the wet, mix as little as possible. If you want to, coat the butterscotch/fudge chunks in flour (I skipped this step) and mix into the batter. Pour into the loaf tin. Mix the tbsp of brown sugar with cinnamon and sprinkle on top of the bread. Bake for about an hour, until a cake tester comes out clean. If the top gets too dark, cover with foil. Let cool completely before cutting.
The Verdict:
I have eaten three slices of this bread for breakfast. 'Nuff said.


Saturday, 15 November 2014

Home made fish and chips


Today's post is a very rare treat, as we hardly ever make anything deep fried. But the other day the Culinary Consultant had a craving for fish and chips so I thought why not try and make our own, and it turned out much better than expected!

I can still remember the first time I had fish and chips. My sister spent a while in North London as an exchange student years ago and I went to visit her. I think it musth have been my first time in the UK, and we did all the touristy things you do when you go to London for the first time. I remember one evening after a long day of sight seeing, we came back and stopped by the local chippy. My sister told me the Brits have this thing called fish and chips, and they put vinegar on the chips and that's really odd. I remember us going back to her student accommodation where we ate the fish and chips. After dinner we sat in her tiny little room eating Ben and Jerry's Phish Food straight from the tub while watching The X-factor. It was a great visit, but little did we know at that time that we would both end up living in this country permanently.

I have had my fair share of fish and chips while living here in the UK, but I have to admit it's usually not my first choice. The Culinary Consultant however is rather partial to a bit of fish and chips every now and then, and the bigger the fish, the better. As we live pretty much in the middle of nowhere, it's a bit of a drive to the nearest chippy, not to mention the nearest good chippy. So home-made was the only option when a fish and chip craving set in recently. I have to apologise for the photos, as we are now in the time of year when it simply isn't light at any time when I cook, and it's not like you want to keep your fish and chips hanging around until the next day to wait for daylight...

Fish and chips (serves 2):
Salt and pepper
2-3 fillets of white fish of choice (we used cod fillets)
115 g flour plus extra for dusting
150 ml beer (we used an ale called Theakston's Old Peculiar)
1 tsp baking powder
oil for deep frying

3 large jacket potatoes
2 tbsp olive oil
salt

frozen peas
to serve: vinegar and tomato sauce

The Howto:
Peel the potatoes and cut into chunky chips. Preheat oven to 225 degrees C. Parboil potatoes for about 5-6 minutes and drain. Mix with the olive oil and spread onto a baking sheet. Sprinkle lightly with salt. Place in the pre-heated oven and set the oven timer for 25 minutes.

When the oven timer goes off, your chips will need another 15 or so minutes. During this time, cook the frozen peas and prepare the fish. To prepare the batter, mix the flour, beer and baking powder. Adjust the amount of flour and beer to get a thick batter, about the consistency of thick double cream.  Salt and pepper the fish fillets. We got better results by cutting the fillets up in a few pieces instead of cooking them whole, if you have a proper big deep fryer you might get away with cooking the fish fillets whole. 

Heat oil in a deep fryer or a large saucepan to 190 degrees C. If you don't have a thermometer, you know the oil is hot enough if you put in a small piece of bread and it bubbles away very briskly and the bread turns a golden. If the bubbling is slow, the oil is not hot enough to cook in. Also remember to always keep a lid close when you are deep fry any food, so that you can cover your saucepan in case of an emergency as oil can over heat and catch fire. Cover fish fillets in batter and carefully place them in the oil. Cook for about 4 minutes, making sure to turn them when one side has gone golden brown. This will leave the fish perfectly cooked and the batter lovely golden and crunchy. 

Serve the fish immediately after cooking with chips, peas, vinegar and tomato sauce.


The Verdict:
I've never been a huge fan of fish and chips, but the Culinary Consultant loves getting those huge fish fillets from the local chippy. I have to say I honestly thought our efforts were much better than the chippy we usually go to. Also, I definitely prefer the oven baked chips to the chips from the chippy. With a splash of vinegar and tomato sauce, they are so delicious. The fish also turned out surprisingly good. The batter was actually pretty perfect, it cooked to be golden and very crisp and crunchy. The fish was perfectly cooked, moist and succulent. I wasn't sure how well we would do, cooking fish and chips without a proper deep frier, but it did turn out really delicious, and even the Culinary Consultant said we should definitely do this again.  

Wednesday, 12 November 2014

Apple cake with brown butter frosting



I had a big bunch of juicy apples and needed something to use them for. Of course I went looking for a cake recipe, and found this apple cake recipe from Cookies & Cups that I had pinned earlier for and emergency like this. I mean, those apples would have gone bad very soon, I'm convinced of that. And eating them as is just seemed a bit.... too healthy I guess. So obviously adding lots of butter and sugar was the only possible solution to my dilemma. 

At this point I also owe the food blogging community a grand apology. I have not jumped on the browed butter trend before, as I have thought it can't anything too exciting. I mean butter is butter, right? I love butter, of course, but I really didn't think there would be such a big difference. And then I made the frosting, and had a taste... And realised why browed butter is such a huge trend. Just take my word for it, if you haven't jumped on the browed butter bandwagon yet, quickly quickly grab that butter and chuck it in a saucepan. You won't look back!

Apple cake with browned butter frosting (from Cookies & Cups):
225 g unsalted butter at room temperature
1 cup brown sugar
1 cup caster sugar
3 eggs
1 tsp vanilla paste (or 2 tsp vanilla extract)
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
2 1/2 cups flour
3 cups cubed apple (about 3 large apples)

Browned butter frosting
110 g butter
3 cups icing sugar
1/2 tsp vanilla paste or 1 tsp vanilla extract
1-2 tbsp milk

The Howto:
Butter a bundt cake pan. Peel and cube the apples. Preheat oven to 175 degrees C (350 degrees F). Cream together the butter and sugar. Add vanilla and the eggs one at a time and keep whisking for a bit longer. In another bowl, mix the baking soda, salt, cinnamon and flour. Mix the dry ingredients into the butter and sugar mixture. Fold the apples into the mixture. Transfer to cake pan and bake for 55-60 minutes, or until a cake tester comes out clean. Let cool in the pan for 10-20 minutes, then transfer to a wire rack to cool. 

To prepare the frosting, melt the butter in a saucepan and brown until gently browned. Remove from the heat and add the icing sugar and vanilla and mix using an electric whisk. Add milk until the frosting is your desired consistency. Frost your cake while trying very hard to resist the urge to eat the frosting right then and there with a spoon right out of the saucepan.

The Verdict:
This cake is great as it's very quick to prepare. The only problem I had was to get it out of the pan. It certainly didn't come out nice and clean, but then again that's what you have frosting for, to cover up the tears and cracks.

The cake is lovely and moist thanks to the apple pieces. But now, let's talk about the frosting. No, wait - let's just sit down and be quiet for a minute to contemplate the awesomeness of the frosting. It's so hard to believe that it's nothing but butter, icing sugar and vanilla. Well, it's not just butter, it's browned  butter. And that makes all the difference. It's like maple syrup and caramel fell in love and had a baby. The most beautiful baby in the world. If all food bloggers in the world are raving about something, it must be something special. Like browned butter. I can't believe I have lived without it for this long. But now I have seen the light.

Saturday, 8 November 2014

Cauliflower cheese

 

The Culinary Consultant has been growing both broccoli and cauliflowers this year, and very successfully if I might add. There is just one teeny tiny problem - the cauliflowers were supposed to be three different cultivars which would produce at different times. Nice idea if it would have worked. However, it seems like all the cauliflowers came out all at once. And they don't keep for very long on the plants before they start going green and woody. So we have been having plenty of cauliflower lately. Last week's cauliflower and bean soup is finally gone, and I thought something slightly less healthy tasting would be great for a change, so I made some cauliflower cheese.

Cauliflower cheese:
1 cauliflower
500 ml milk
50 g butter
4 tbsp flour
1 tsp Dijon mustard
salt and pepper to taste
100 g mature cheddar, grated
a few tbsp bread crumbs

The Howto:
Wash the cauliflower and break into pieces. Bring a large saucepan to boil with enough water to cover the cauliflower, and cook for about five minutes. Take off the heat, discard water and rinse with cold water to stop the boiling. 

Preheat oven to 200 degrees C. In a smaller saucepan bring the milk to a boil. In another saucepan, melt the butter and add the flour and cook for a minute or two, but do not let it brown. Slowly add the milk while whisking vigorously with a balloon whisk to produce a smooth white sauce. Add the mustard, two thirds of the cheese and season to taste. 

Put the cauliflower in an oven proof dish, cover with the sauce and sprinkle the top with cheese and bread crumbs. Bake for 20-25 minutes until golden and bubbly.



The Verdict:
This certainly didn't taste healthy. It was creamy and cheesy and delicious. The perfect way to indulge in some very unhealthy veg. Does it still count towards your five a day if the veg is smothered in a rich creamy bechamel sauce? I would say it does. The best part was certainly the cheesy and crumbly topping. 

Wednesday, 5 November 2014

Roasted chestnuts


A sure sign of fall is that you can find chestnuts in the grocery stores. They are truly a seasonal produce, only available for a few short weeks and then gone again. When I saw them in store, I just had to get some, although they are not the cheapest. My Mum used to make them in a white oven proof dish, so that's also how I also made them. We used to eat ours by the open fire in the living room. As we don't have an open fire, candles had to do instead. But it was just as dark outside as it was back home when we used to have them. 

Roasting chestnuts is very easy, there is only one perilous step when you have to cut the crosses into the skin. It can be quite tough, so you need a sharp knife, and you need to be very careful. Other than that, just pop them in the oven for about 20-25 minutes and you have a delicious meal at your hands. 

In my childhood home, we usually had them just as they were, with a bit of lemon butter on the side, but you need quite a bit of chestnuts to make a full meal, so it's a good idea to serve soup or something else as a "starter" before digging into the chestnuts.

The one annoying thing is you don't know whether you have a good batch of chestnuts before you start peeling them. Sometimes the skin comes off really easily, whereas other times the thin inner, slightly fuzzy, skin won't come off at all and it's really frustrating to eat them. Sometimes if you are unlucky a large proportion of the chestnuts are mouldy, in which case you shouldn't eat them.

Roasted chestnuts:
chestnuts
sea salt (for the dish)
lemon or garlic butter

The Howto:
Preheat oven to 200 degrees C. Pour sea salt (finger salt is better than fine salt) into an oven proof dish to help the chestnuts stay upright. Using a small sharp knife, cut a cross in the skin of the chestnuts. Roast for 20-25 minutes.

To prepare the lemon or garlic butter, mix lemon juice or roasted garlic with some butter. 

To enjoy your chestnuts, serve them immediately. Serving them in the oven proof dish with the hot salt will help keep them hot while you peel and eat away. Peel the tough outer shell and the fuzzy inner skin and enjoy with a knob of butter.

The Verdict:
We were a bit unlucky with our batch of chestnuts as some of them didn't want to get peeled and the inner fuzzy skin stuck to the nuts, so peeling them was hard work. But they tasted just as delicious as I remembered from when my Mum used to roast them for us on dark autumn evenings. We had about 20 chestnuts each, which is about as many as I usually can be bothered to peel. To make a proper meal out of it, you might want to serve soup or something else as a starter while the chestnuts are roasting. I also think serving them with something on the side, such as these delicious garlic breads would make them more filling. Or you could just eat them as a snack or treat.


Sunday, 2 November 2014

White bean and tortelloni soup



I hosted a dinner party for a bunch of very good friends last week. For once, I decided not to make a mountain out of a molehill and to keep the food very simple. I guess my "clean and simple" mindset from my card crafting is making it's way into the kitchen as well. Instead of planning an intricate three course meal I decided I would stick to something easy and delicious and spend all my time with my guests instead of in the kitchen. 

One of my guests is vegetarian, and I knew my other guests wouldn't mind eating veggie so I decided to just make the whole meal vegetarian instead of having separate options. I was browsing the food blogs I follow in case I would stumble upon inspiration, and there it was right in front of me. How Sweet It Is was featuring a white bean and tortellini soup and I thought that would be perfect. Easy ingredients, and I could partly prep it in advance and then it would only take me a short while to cook it when my guests had arrived. I also served sundried tomato and goats cheese muffins and garlic breads. I didn't have any starters, I just had some olives and grapes out on the table that we nibbled on while enjoying some bubbly before the meal. I had planned to make a crumble for dessert, but it turned out the Culinary Consultant wanted to bake so he made an apple cake and some banana bread for dessert. Although I have to admit we never made it to the banana bread, as we could hardly move after finishing the soup, bread, muffins and apple cake with custard.

I made a double serving of the soup in a huge saucepan as there was five of us for dinner, and I also hoped there would be some left over for me to take to work for lunch the following week, which there was. The original recipe uses tortellini, but as I wanted a vegetarian soup, I went for tortelloni instead. You can easily choose whatever pasta you prefer. 

White bean and tortelloni soup (from How Sweet It Is, serves 4-5):
1 tbsp olive oil
1 tbsp butter
1 yellow onion
2 cloves of garlic
1 tsp smoked paprika
salt and black pepper to taste
2 tbsp tomato puree
300 g spinach
2 tins (400 g each) crushed tomatoes
2 cans cannellini beans (I used cannellini and butter beans)
2 1/2 cups vegetable stock
400 g fresh tortelloni (I used a mix of spinach and ricotta as well as basil pesto)
(1/3 cup grated parmigiano reggiano cheese)

The howto: 
Chop the onion and garlic. Drain and rinse the beans. Heat oil and butter in a large saucepan. Add onions and garlic and cook until softened, about 5 minutes. Add the spices and tomato puree and give it all a good stir. Add spinach and let cook until wilted. Add the crushed tomatoes, beans and vegetable stock and let cook for about 5 minutes. Add the pasta, and cook according to instructions (my fresh tortelloni required 5 minutes of cooking). Make sure not to over-cook the pasta. If you want to, stir in some grated cheese right before serving. I didn't as I was serving this with cheesy garlic bread and cheesy muffins. 

The verdict:
The food was certainly a success, all the guests enjoyed it, and even the Culinary Consultant went back for seconds. I will certainly be making it again, although I think switching to a meat filled pasta would make him like it even more. 

The soup is really tasty, I don't often cook pasta but this was a great way of having some. I used a mix of store bought crushed tomatoes and some of our home-made tomato and garlic sauce from our fantastic sun ripened fresh tomatoes. I usually use very little salt in my food, but to bring out all the flavour from the tomatoes and beans, you want to make sure you season the soup properly. I had some leftovers for a few more days, and it was as tasty when re-heated as it was when first served. I certainly consider this a great success. 

The wonderful thing about the soup is that it hardly required any effort to put together. I chopped the onions and garlic before my guests arrived. When it was time to prepare dinner, I just chucked in the chopped onions and garlic and joined my guests while they were cooking, went back after five minutes and added the spinach, joined my guests, went back to the kitchen to add the tomatoes and beans, joined my guests, and then finally added the pasta. I felt like I hardly missed any of the conversation, and the soup just cooked all by itself. I had also pre-prepared sundried tomato and goat's cheese muffins which I put in the oven when I started the soup, and I also pre-prepared some roasted garlic and mozzarella bread which I popped in the oven 10 minutes before the soup was done. It all worked perfectly together.

Unfortunately I only managed to take very bad photos of the soup on the day I served it. The photo at the top of this post was taken the next day, but at that point most of the liquid had been absorbed into the pasta, so it didn't look much like a soup. It was still tasty, but I included the very bad photo below from when it was still an actual soup.