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All the Recipes Currently in CookdiskThis Month's Recipes - June 2008
CHOCOLATE BRULÉE
MOUSSE AU CHOCOLAT
LA TARTE TATIN
ALMOND CAKE
BANANA CAKE WITH CARAMEL-CUSTARD TOPPING
BLACK FOREST CAKE
ALMOND BISCOTTINAME: CHOCOLATE BRULÉE
HOT OR COLD: C
MEAL CODE: DESSERT
KEY WORD: FRENCH, CHOCOLATE, COCOA, EGG, VANILLA
SERVES: 4
TIME: 20 Minutes
OVEN: S
INGREDIENTS:
250g cream 160mL milk
50g chocolate 0.5 tsp cocoa powder
2 eggs, yolk only 45g sugar, caster
0.5 vanilla pod, scraped
INSTRUCTIONS:
1. Lightly cream the yolks with the sugar, then add the cocoa powder.
2. Break up chocolate into pieces.
3. Heat the cream and milk in pan with the vanilla pod, then add chocolate until melted, then whisk into egg yolks and sugar mix.
4. Pour the mix into individual brulée or dessert dishes. Sprinkle each dish with caster sugar until the mixture is completely covered, and caramelise with a blow-torch or under the grill for the desired burnt effect.
COMMENTS: From cooksunited.co.uk Note that Cookdisk comes with an extensive grams to cups convertor.
NAME: MOUSSE AU CHOCOLAT
HOT OR COLD: C
MEAL CODE: DESSERT
KEY WORD: FRENCH, CHOCOLATE, MOUSSE, CREAM
SERVES: 4
TIME: 40 Minutes & Chill
OVEN: S
INGREDIENTS:
250g dark chocolate, chop 30g unsalted butter
3 (large) eggs 50g caster sugar
300mL cream, whip 1 orange, slice for garnish
chocolate bits, for garnish
INSTRUCTIONS:
1. Melt the chocolate in a ceramic bowl heated over a pot of hot water.
2. Add the butter and stir chocolate and butter together.
3. Remove from the heat and beat with a heavy wooden spoon until smooth.
4. Return to the heat and one at a time, add the yolks, beating well after the addition of each. Remove from the heat and transfer to a large bowl.
5. In a second bowl, beat the egg whites until soft peaks start to form. Add half the sugar and beat until stiff.
6. In a third bowl, beat the cream until it becomes frothy. Add the remaining sugar and continue beating until it holds soft peaks.
7. Fold the egg whites into the chocolate mixture until no white speaks appear. Gradually fold in the whipped cream, reserving about half a cup for garnish.
8. Transfer to a large bowl and refrigerate until well chilled.
9. To serve, spoon the reserved whipped cream on top and garnish with chocolate nibs and orange slices.
COMMENTS: Use bittersweet dark chocolate. From cooksunited website.NAME: LA TARTE TATIN
HOT OR COLD: E
MEAL CODE: DESSERT
KEY WORD: PASTRY, FRENCY, APPLE, CINNAMON
SERVES: 4
TIME: 2 Hours
OVEN: C
INGREDIENTS:
250g puff pastry 180g sugar
60mL water 5 apples golden delicious
0.5 tsp cinnamon 60g unsalted butter; melt
230g sugar
INSTRUCTIONS:
1. Preheat oven to 150C.
2. Peel, core, quarter and tossed the apples with lemon juice.
3. Roll pastry 3mm thick. Cut into circle 2..5cm larger than diameter of 4 cup souffle dish. Transfer to baking sheet, prick with fork and bake 30 minutes. If not quite browned, increase heat to 170C.
4. Combine half the sugar with water in pan and cook, swirling pan frequently, until caramelised. Pour into souffle dish.
5. Begin adding apples, arranging vertically (fill dish as compactly as possible since fruit will shrink during baking). Lay remaining apples horizontally on the top.
6. Sprinkle with remaining sugar and cinnamon.
7. Pour melted butter evenly over top. Cover with foil, making several slits to allow steam to escape. Lay piece of foil on lower oven rack to catch any juices that might overflow. Bake, basting frequently, until apples are tender, about 1-1/2 hours.
8. Remove from oven and cool 15 minute. Carefully pour off juices into pan and boil juices over medium-high heat until reduced and carmelized.
9. Run knife around inside of souffle dish to loosen apples. Set pastry over fruit. Place serving plate on top and invert. Pour carmelized juices over top.
10. Heat heavy skillet until quite hot. Dust tarte with sugar and hold bottom of hot skillet over top of tarte to sear sugar, or place under grill. Repeat 3 more times. Serve warm or cold.
COMMENTS: From chef2chef.net. Cookdisk has a chart of professional portion sizes.NAME: ALMOND CAKE
HOT OR COLD: E
MEAL CODE: DESSERT
KEY WORD: CAKE, ALMOND, VANILLA, COCOA, LIQUEUR, CHOCOLATE, BLUEBERRY, CREAM, SOURCREAM
SERVES: 8
TIME: 75 Minutes
OVEN: C
INGREDIENTS:
125g butter, soften 5mL vanilla essence
200g castor sugar 2 eggs
90g ground almonds 160g self-raising flour
3 tbsp cocoa powder 300g sour cream
125mL Frangelico liqueur 125g white chocolate melts, melt
65mL water 200g castor sugar
150g flaked almonds cream, whip blueberries
INSTRUCTIONS:
1. To make the cake - Preheat oven to 150°C.
2. Grease and line a 25cm spring form pan with baking paper.
3. Beat butter, vanilla and sugar until light and creamy.
4. Add eggs one at a time, mixing well.
5. Fold in almonds, sifted flour and sifted cocoa, sour cream and Frangelico liqueur. Mix until well combined.
6. Fold in the white chocolate.
7. Spread mixture into prepared pan.
8. Bake for approximately 1 hour or until cooked when tested with a skewer.
9. Allow to cool in the pan for 5 minutes.
10. To make the topping - Place water and sugar into a small saucepan over low heat, stirring until sugar has dissolved. Increase heat to medium and bring to boil. Allow to simmer for 5 minutes without stirring.
11. Remove from heat and stir in almonds.
12. Spread evenly over the warm cake and place under a grill on medium heat 2 - 3 minutes or until light golden.
13. Allow to cool. Serve with whipped cream and blueberries.
COMMENTS: Strong black coffee can be used in place if the Frangelico liqueur. From Nestle Australia.NAME: BANANA CAKE WITH CARAMEL-CUSTARD TOPPING
HOT OR COLD: C
MEAL CODE: DESSERT
KEY WORD: BANANA, CAKE, CARAMEL, SAUCE, VANILLA, SOURCREAM, FLOUR, SODA, NUTMEG, ALLSPICE, EGG
SERVES: 1 Cake
TIME: 85 Minutes
OVEN: C
INGREDIENTS:
125g unsalted butter, chop 1 tsp vanilla essence
3/4 cup castor sugar 2 eggs
3 (large) bananas, mash 300mL (thick) sour cream
250g self-raising flour, sift 0.5 tsp bicarbonate soda, sift
1 tsp nutmeg, sift 1 tsp allspice, sift
Topping:
300mL (thick) sour cream 3 tbsp brown sugar
1 tsp vanilla essence
INSTRUCTIONS:
1. Preheat oven to 180°C. Brush a deep, 20cm round springform tin with melted butter and line the base and sides with baking paper. Lining must rise at least 5cm above the rim of the tin.
2. Place unsalted butter and vanilla in small bowl of an electric mixer and beat until the butter increases in volume and is a pale yellow colour. Add the sugar and beat until it dissolves and mixture is light and fluffy. Add the eggs one at a time and beat well between each.
3. Transfer the creamed butter and sugar mixture to a large mixing bowl, add the bananas, half the sour cream (reserve the rest), sifted flour, bicarb and spices, and mix with a wooden spoon until just combined. Spoon the mixture into the prepared tin and smooth the surface.
4. Bake for 45-50 minutes or until a skewer comes out clean from the centre.
5. To make topping: Place the reserved sour cream and the other sour cream in a medium mixing bowl, add the sugar and vanilla and stir until just combined.
6. Remove cake from the oven and spoon the topping onto the cake, spread out evenly and return to the oven for 10 minutes.
7. Turn off the oven, leave door ajar and leave cake inside for another 20 minutes. Remove cake and stand it on a cake cooler until cold. Remove from springform tin and peel away the paper.
COMMENTS: Chill the cake for a firmer topping and store in the refrigerator. By Maeve Omeara and posted on www.lifestylechannel.com.au.NAME: BLACK FOREST CAKE
HOT OR COLD: C
MEAL CODE: DESSERT
KEY WORD: CAKE, FLOUR, COCOA, SODA, EGG, MILK, VANILLA, CHERRY, CREAM, CORNFLOUR, GERMAN
SERVES: 1 Cake
TIME: 70 Minutes
OVEN: C
INGREDIENTS:
Cake:
265g flour 400g white sugar
65g cocoa powder 7g baking powder
3g baking soda 5g salt
3 eggs 235mL milk
120mL vegetable oil 15mL vanilla essence
Topping:
600g pitted (sour) cherries 200g white sugar
30g cornflour 5mL vanilla essence
710mL thickened cream, whip 40g icing sugar
INSTRUCTIONS:
1. Preheat oven to 175C. Grease and flour two 230mm round cake pans; cover bottoms with waxed paper.
2. In a large bowl, combine flour, sugar for the cake, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla for the cake; beat until well blended.
3. Pour batter into prepared pans.
4. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean.
5. Cool layers in pans on wire racks for ten minutes. Then loosen edges, and remove to racks to cool completely.
6. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, sugar for the topping and cornflour in a saucepan. Cook over low heat until thickened, stirring constantly. Stir in vanilla essence. Cool before using.
7. Combine whipping cream and icing sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
8. With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside.
9. Reserve 1 1/2 cups icing for decorating the top of the cake; set aside.
10. Gently brush loose crumbs off top and side of each cake layer.
11. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping.
12. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer.
13. Put icing on side of cake. Pat reserved crumbs onto icing on side of cake.
14. Spoon reserved icing into pastry bag fitted with star decorator tip; pipe around top and bottom edges of cake. Spoon the remaining cherry topping onto top of cake.
COMMENTS: Instead of cutting the cakes with a knife, use a piece of cotton and wrap it around the center of the cake, pull it through. Time poor - use a bought chocolate cake. .From allrecipes.comNAME: ALMOND BISCOTTI
HOT OR COLD: E
MEAL CODE: DESSERT
KEY WORD: ITALIAN, BISCUIT, ALMOND, EGG, FLOUR, SODA
SERVES: 32 Biscuits
TIME: 40 Minutes
OVEN: C
INGREDIENTS:
250g almonds, finely chop 115g sugar
60g margarine 4 egg, whites only lightly beat
10mL almond essence 250g plain flour
10g baking powder 0.25 tsp salt
INSTRUCTIONS:
1. Preheat oven to 190C.
2. Place almonds in a small baking pan. Bake 7 to 8 minutes until golden brown (watch carefully to avoid burning). Set aside.
3. Beat sugar and margarine in medium bowl with electric mixer until smooth. Add egg whites and almond essence; mix well.
4. Combine flour, baking powder and salt in large bowl; mix well. Stir egg white mixture and almonds into flour mixture until well blended.
5. Spray two 22cm loaf pans with non-stick cooking spray. Evenly divide dough between prepared pans. Spread dough evenly over bottoms of pans with wet fingertips.
6. Bake 15 minutes or until knife inserted into centers comes out clean.
7. Remove from oven and turn onto cutting board. As soon as loaves are cool enough to handle, cut each into 16 (3cm thick) slices. Place slices on baking sheets covered with baking paper or sprayed with cooking spray. Bake 5 minutes; turn over. Bake 5 minutes more or until golden brown. Serve warm or cool completely and store in airtight container.
COMMENTS: From the Diabetic Newsletter – www.diabeticgourmet.com. Cookdisk has a kJ, Fat & Fibre calculator that contains thousands of ingredients including processed and take away foods.To download recipes you can be running the Cookdisk demo or have a full copy. If Cookdisk is running, close it before continuing.
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