Thoughtful Baking

Food that nourishes the spirit.

Surprise Easter Chocolate

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There’s something about Easter that makes me want to bake. What a surprise, you say. This year I wanted to do my own take on Easter eggs, with a surprise center. I thought this might be a nice alternative to normal Easter eggs to share.

What I made were Chocolates filled with a mocha ganache. Ganache just means chocolate and cream melted together. I chose a mocha ganache, as I thought it might be a handy thing to try, in case my sister chose a mocha mudcake as her wedding cake.

It’s a simple concept. Melt chocolate (I used dark chocolate melts) and using an artists brush, brush the melted chocolate into the mold. I found the little silicone mold at Aldi, but there are heaps at cooking shops. I had a feeling that I would end up with excess chocolate and ganache, so I used the extras on chocolate cups (see the salted caramel blog last week for instructions on chocolate cups).

Melt about 200g of the melts to paint the mold and cups. Don’t go light on the chocolate, because otherwise they’re likely to break when you’re getting them out. Put a layer of about 2mm on the inside of the molds and the cups. Leave them to set in the refrigerator while you make your ganache.

Melt the rest of the chocolate (350g) with a dollop of cream (about 2 tablespoons), a slurp of coffee (about 2 tablespoons) and a dash of coffee flavored liqueur (about 1 tablespoon). I am not using as much cream in this ganache because the other liquids will make it too thin. Melt it in a glass bowl over a small saucepan of water until smooth.

When the ganache cools, and the chocolates are set, fill the molds with the ganache. All of this can be quite rough. Smooth over with a small spatula or knife. Let it set in the refrigerator for a few hours or overnight.

Now this is the tricky part. Make sure it’s all well set. This is when it’s important that the ganache wasn’t too runny. If it looks a bit runny still, put it in the freezer to set more. When you’re ready, gently push the chocolates from the molds. use a small sharp knife around the edges if the ganache has stuck, to release the chocolates. Don’t be upset if you break a couple – put the broken ones back into the ganache bowl and melt it down again. Use the ganache to fill more chocolates, or use on cake.

Use the remaining melted chocolate to cover the back of the chocolates with a spatula or knife. Decorate coffee cups with a coffee bean, if you’d like. Either way, they won’t last long when you share them around.

Enjoy and Happy Easter!

Delicious Salted Caramel Chocolates

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I thought salted caramel was a fad; the next macaron, cupcake, or boutique bread. That was until I tasted a salted caramel macaron (a combination of fads), and suddenly I thought there might be something to this strange sounding mixture. I wondered how the combination of flavours worked so well together. The salty, the sweet, the warm butteriness melted in my mouth. I was glad that I had only purchased one such macaron, or I could tell the morishness might be my undoing.

My sister suggested this cool, and delicious, taste might be a part of her wedding cake. I knew that before we decided on anything, I would need to investigate further. Fate took a hand when I spotted a recipe for salted caramel truffles. I had also been meaning to try making chocolate cups, which is basically like making mini patty pans out of chocolate. Perfect for filling with a ganache, or anything, really.

And so, salted caramel ganache chocolate cups were born. The thing I love about an idea like this is that it is so easily tailored for likes – an ultimate versatile thoughtful food. If you’re making this for someone who loves raspberries rather than salted caramel, feel free to replace the salted caramel with a raspberry liqueur, or even a raspberry jam. Experiment to your heart’s desire!

Chocolate cups are great because you can really fill them with anything. The recipe I used for the chocolate cups filled them with mint flavoured white chocolate. You really need foil cases. Paper cases stick to the chocolate, making the whole process far more difficult than it needs to be.

If you prefer, instead of piping the ganache into the cups, you can fill the cups with ganache, smoothing over the top with a small spatula. This allows you to decorate in a few different ways. Simply pipe shapes with melted white chocolate for a decoration. Pipe shapes onto baking paper and wait a few minutes until set. Place on top of smoothed chocolate. Heart shaped decorations could be cute bomboniere, or wedding favors, in small clear boxes.

Enjoy!

 

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Delicious Salted Caramel Chocolates
Serves: 24
 
Ingredients
  • Chocolate Cups:
  • 200g chocolate melts
  • 50g white chocolate melts (optional)
  • Salted Caramel Ganache:
  • ⅓ cup caster sugar
  • 2 tablespoons water
  • 200g cooking chocolate
  • ⅔ cup thickened cream
  • ½ teaspoon sea salt flakes
Instructions
  1. Melt chocolate in a double boiler, or in 30 second bursts in the microwave.
  2. Using a small dry artist's brush, brush melted chocolate inside 24 foil mini cupcake cases.
  3. Place on a tray, refrigerate until set.
  4. For the ganache, stir caster sugar and water in a small saucepan over heat without boiling until sugar dissolves. (The syrup will be clear)
  5. Bring to the boil, and boil uncovered without stirring, until golden brown. Be patient, this takes about 5 minutes.
  6. Add cream, stir over low heat until toffee pieces melt. Again, patience is required as the toffee is quite stubborn.
  7. Remove from heat. Stir in chocolate and sea salt until smooth and glossy.
  8. Pour into bowl and refrigerate mixture for 2 hours or overnight.
  9. Scoop ganache into a piping bag and pipe into set chocolate cups.
  10. Peel away the foil.
  11. Using a cup of hot water and a small sharp knife, heat the knife in the water. Wipe dry and trim the top of the chocolate cups to neaten.

Tiramisu Cupcakes

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The ultimate thoughtful food occasion is a wedding. Wedding cake and wedding favors, dinner and nibbles. These little details to your wedding are what help make the memories great. It’s all about putting two people’s favorites together to create one big thoughtful event.

A story you might hear a bit more about is that my sister has asked me to make her wedding cake. Instantly I knew what I wanted to make her and her fiancee. I thought up the perfect truffle mix of their favorite cakes. However, as I realized later, truffle is not wedding cake. This lead to my current obsession about wedding favors, also called bomboniere. More on that later…

One of my sister’s first thoughts for a wedding cake was a tower of tiramisu cupcakes. We’re still narrowing down the choices, but I thought I would try them out to see how long it would take, and if it looked pretty enough to be a wedding cake.

There are many different ways to make “tiramisu cupcakes”. Some use layers of cupcake, but I thought this would be neatest.

Remember when choosing cake for big occasions that it’s easiest if you can make something that keeps well for a couple of days. Anything being iced with fresh cream and mascarpone, as in this case, needs to be kept refrigerated. If that will be too much of an inconvenience on the big day, it’s probably better to choose something that doesn’t require refrigeration. Similarly, as it is brushed with coffee and Tia Maria, the cupcake top will get increasingly soggy over time. This needs to be taken into account if you don’t want to be making the cake on the day – i.e. if you’re a wedding guest.

Here is the recipe. The vanilla cupcake is the same as for the lamington cupcakes in the “Australia Day” post. A good cupcake recipe can be extremely versatile.

 

Enjoy!

 

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Tiramisu Cupcakes
 
Ingredients
  • 100g butter, softened
  • ½ cup caster sugar
  • 2 eggs
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup self raising flour
  • 100mL thickened cream
  • 250g Marscarpone cheese
  • 4 tablespoons Coffee Liqueur
Instructions
  1. Preheat oven to 180 degrees C, or 160 for fan forced. Line your cupcake tin of choice with patty pans (12 normal sized cupcakes).
  2. In a medium bowl, cream together the butter, sugar and eggs until lighter and well mixed.
  3. Add milk and extract, mix well.
  4. Add flour, preferably sifted. Mix until the mixture changes to a lighter colour, and looks smooth.
  5. Divide the mixture among the cases.
  6. Bake cakes about 25 minutes. The cupcakes are done when they are slightly brown on top and the skewer comes out clean. Cool on a cooling rack.
  7. When cooled, brush the top of each cupcake with a mixture of 100mLs of black coffee, mixed with 3 tablespoons of coffee liqueur. Brush each one a few times to let the mixture soak in.
  8. Meanwhile, beat cream to stiff peaks in a medium sized bowl.
  9. Fold in Mascarpone and liqueur.
  10. Pipe Mascarpone mix onto each soaked cupcake.
  11. Finish with a piped chocolate heart, or grated chocolate.

The Humble Crumble

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Many people think a crumble is out-dated. It’s a relic from the olden days. What these people don’t realize is that if you have a little bit of butter, a few oats, some flour, maybe some nuts, and some fruit – you’ve got yourself a delicious dessert. It’s just so easy.

This is my sugar-free version. There are heaps out there with more sugar/ more butter/ more nuts/more coconut/ more anything!

It’s a great individual dessert, or shared. Two pieces of fruit makes enough for 2 people. I used one apple and one nectarine, but you can use any fruit you’ve got around.

Enjoy!

 

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Fruit Crumble
Serves: 2
 
Ingredients
  • 1 apple
  • 1 nectarine
  • 20g butter
  • ⅓ cup oats
  • ⅓ cup flour
Instructions
  1. Cut up the fruit into slices and cover in a microwavable bowl.
  2. Preheat oven to 180 degrees Celsius.
  3. Place in the microwave on low for approximately 4 minutes, or until soft.
  4. Meanwhile, rub butter, oats, and flour in a small bowl, until butter is melted into the flour and oats. This looks like a course crumb. Add chopped nuts or coconut if desired.
  5. When the fruit is soft out of the microwave, place into two small ramekins and cover with crumb.
  6. Place ramekins on a tray (for easy pulling in and out) and place into the oven.
  7. Cook for approximately 20 minutes, or until top is lightly golden.
  8. Serve with some cream or ice cream.

Be-My-Valentine Cupcakes

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February the 14th means something different to everyone. Some people love it, many people hate it. Whatever your stance on Valentine’s Day is, I believe that it is an excellent time to bring out your best thoughtful food.

If you’re alone this Valentine’s Day, make yourself something delicious. If you’re cooking for two, make them something you know they’ll like.

My Valentine’s Dinner story is a bit of a bust – undercooked burgers that my Valentine had to put back on the barbecue. However, luckily, I have one redeeming quality. I am able to take the contents of the cupboard and make something pretty damn sweet. I’ll tell you a secret, that’s because I keep a well stocked baking pantry.

Now you get to see one of the many reasons why I love cupcakes. I was cooking dessert for two, and if you downsize a cake recipe, you can have a reasonable number of cupcakes. I took a large white chocolate mud cake recipe, intended for use in wedding cakes with cream frosting, and downsized it into small cupcakes with jam hearts.

Be-my-Valentine Cupcakes

Downsizing recipes are easy, but you have to remember that you’re doing it for all of the ingredients. I recommend writing down the recipe with the reduced quantities of each ingredient before hand, to stop yourself from reducing 4 eggs to 1 egg, but not reducing 4 cups of sugar to 1 cup of sugar. This can be an easy mistake to make if you are focused on a new recipe.

The key to the success of this is that you can really choose any faithful and reliable recipe that you both love, and pipe a heart on top. Or pipe whatever you want to show how you feel. Bake some brownies, and make a heart on top with white chocolate. Whatever takes your fancy. Suddenly you have an easy way to say what your undercooked burger couldn’t. It’s the thought that counts.

So, no matter what your plans were on Valentine’s Day, I hope you made yourself (and maybe your partner) smile with a bit of sweet love.

Feel free to comment with what you made on the 14th!

Brunchy Poached Egg Days

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After working hard all week, Saturday arrives. While for my self-employed boyfriend it’s just another working day, for me this is a wonderful day. We sleep in until late morning, and I read my book before breakfast. By the time we get around to making coffee, it’s well and truly midday.

Some people like to keep moving on a Saturday and achieve great things. Everyone likes to spend their weekends differently. But one thing unites us all – the love of brunch. When else can you eat pancakes as the main meal? Or french toast with maple syrup, or waffles, or bacon and sausages. It’s like the god of brunch took the world’s tastiest food and put them together on one all-day menu.

My favourite thing to have for brunch is poached eggs. I have tried to cook poached eggs for a long time, but they never came out quite right. How do restaurants get them so perfectly cooked, I wondered? For a long time I have kind of just boiled the eggs without the shell on – a kind of wet sloppy egg mess. Until I had had enough! And the mission began – to crack the case of how to poach an egg.

I had done substantial reading on the subject already.The number of variations on the “trick” to poached eggs is enormous. I have cook books that recommend putting the egg in cling film and dropping them in, like you would for poaching chicken rolls or similar. Others swear by the vinegar method. Use a shallow pot. Use a deep pot. Swirl the water anti-clockwise. Swirl the water clockwise. Do them in the microwave. Cook them one at a time.

The main problem that I found was that I couldn’t co-ordinate all of the elements of cooking four poached eggs at once with toast. The timing is tight, and cold toast or an over-cooked egg can spoil the whole thing. To keep the toast hot, and cook all four eggs perfectly requires significant organization. My main tip – have a plan. Get organized. You will have to wait a bit for the water to boil, so use that time to get all of the things you need together, because the four minutes after that will be hectic.

Start with a large pot, about a third to a half filled with water. Put this on the boil. It is easiest to just wait until it is boiling, and then reduce the heat until there are just small bubbles coming from the base of the pot.

Add 3 tablespoons of white vinegar, and stir in. Have your toast and butter ready to go.

 

Get a timer, or clock that you can easily look at, too. Each egg needs about 2-3 minutes, so work quickly. Don’t panic – you’ve got a plan, remember.
1. Put your toast on in the toaster.
2. Crack an egg into a mug or saucer. I find a mug the easiest.
3. Swirl a small circle at the side of the pot.

 

4. Pour the egg into the swirl. This helps to keep the egg together. Take note of the time. Don’t worry if it doesn’t look perfect now, it’ll be great. 



5. Pour the next egg into the mug. Create a swirl on the other side of the pot. Pour Egg 2. into the pot.



6. Repeat until all four eggs are in the pot. Remember the location and order of each egg.

The toast should be just about done. Pop it out of the toaster and quickly butter it, if desired. The first egg is likely to be ready (2-3 minutes are up).

7. Turn off the stove burner. Using a slotted spoon, remove the first egg that was put into the pot. Carefully drain it on the side of the pot, to remove excess water.

8.  Place the egg onto the toast, lightly turning it over (so the other side is showing). Repeat for remaining eggs.

And voila! Your eggs are ready, and it wasn’t nearly as difficult as you thought to get them to look this good.

It takes a bit of practice, I have discovered, but it’s a tasty journey! Serve with a little cracked pepper, some bacon/sausage/tomato, etc and a hot coffee or tea. I would recommend having all of your sides ready before starting the egg poaching.

Now you can have excellent poached eggs without even leaving the house. Enjoy your weekend!

Quiet days

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Not every day has a big event. Life would be exhausting if it was like that! After the excitement of Christmas, New Year, and Australia Day, sometimes all I want to do on this Saturday afternoon is relax with a coffee and piece of toast while I read my book.

I remember when I was young and Harry Potter had just come out, I used to sit on my bed and read all weekend until every single word had been read and the magical world had been absorbed into my imagination. The books must have always come out in winter, because I can remember always being burrowed cozily in my bed. A very happy moment was being in this world, with a warm Milo and toast on my bedside table. Delightful!

Now every time I read a good book, I feel like drinking a warm drink and eating toast. So when my boyfriend suggested we have a coffee this afternoon, I thought – perfect. The nostalgia has left a warm feeling, the essence of thoughtful food. I could already smell the toast.

I hope everyone can have a quiet Saturday afternoon this weekend, with a good book and a delicious coffee with toast.

Nostalgia in Coffee and Toast

On a slightly different note, I thought my boyfriend would appreciate a coffee while he tends to his Chili balcony “farm”. More on that later…

 Strength in coffee and chilies

Enjoy your quiet weekends!

Non-Cake Birthdays

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Last week was my boyfriend’s birthday. He’s not a big f an of birthdays, or birthday cake.I have a determined birthday spirit though, and no cake challenge is too great. I always want him to have a good, if low key, birthday. 

I think this is the heart of thoughtful food. I am always tempted to make an extravagant cake, but for him, I knew that would not be quite right. He’s a man of simple pleasures. 

So I asked myself:
What is his favourite dessert? Vanilla icecream
What is his favourite chocolate? Plain dairy-milk or similar, cold in the fridge or freezer
What is his favourite biscuit? Chocolate chip
What other chocolate does he like? Caramel centered, like Mars Pods or similar.

Armed with this information, I put a plan together. I went to the supermarket, and came back with.. 

Ice cream cake ingredients

And I also whipped up..

Liz’s choc chip cookie

And I started assembling it, layer by layer – for a birthday not-cake extravaganza.

 
Start with a medium sized bowl, lined with cling film. Add a layer of icecream (about 500mL), followed by a layer of choc melts (or any thing that you like), and a layer of caramel (or anything that you like). Place an additional layer of cling film over cake and place a smaller bowl inside, to keep the shape. Freeze for a couple of hours before removing bowl and glad wrap and adding the rest of the ice cream and chocolate.

This is basically just a way of combining all of the flavours that someone might like. The only thing to be aware of is flavours that overpower the rest. Other than that, go crazy freezing layer upon layer of delicious ingredients.

You can make your own icecream, make your own caramel and melt the chocolate to perfectly cover the whole dome of cake. However, I knew that my boyfriend would be happy just as it is. 

You can also buy biscuits, instead of making them, and grind them in a food processor into a rough crumb, and add melted butter until it comes together. You can press this mixture of biscuit into the bowl on top of the ice cream, and re-freeze. Think about Marie biscuits for a classic base, ginger snaps are good for a very sweet ice cream mix, mint chocolate biscuits…

Flip it out onto a plate, or board and admire your fancy work.

 

The key to this idea is that the person can enjoy not just another birthday cake, but a surprise mix of thoughtful remembrances that say “I love you”.Perfecting the details of the recipe is not the most important thing – you can use their favourite cake/biscuit/ice cream/custard/pastry, and layers of whatever they desire. Sounds like a happy birthday, looks like a happy birthday, and tastes like a happy birthday to me.

Enjoy!

Australia Day

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Happy Australia Day! Yesterday was a day to celebrate all things Australian. Lets be honest, for most Australians, it has nothing to do with the First Fleet. We’ve got a day off work in the middle of summer, and we’re going to have a barbeque to celebrate. Or we’re going to go to the beach for a swim, or, like me, going to a have a picnic. 

While for many Australians this day is about beer, sausages, and beer, you will quickly learn that any day ending in “day” for me is about cooking. What can I cook that we can take as a picnic, and survive a 2 hour drive in an esky?

More importantly, what were we going to have for afternoon tea? It doesn’t take a big leap to get to lamingtons, the fluffiest and most picnic-y of all Australian afternoon teas. I didn’t have much time, and have a minor cupcake obsession at the moment, so i went for an old favourite vanilla cupcake recipe. This is not strictly traditional, but they sure look cute. 

 Liz’s Lamington Cupcakes

As my friends can attest, these lasted about 12.5 seconds once the container was opened. They had a little drop of jam in the middle, a simple icing recipe that I have been using for about 15 years, and shredded coconut – dessicated coconut’s cuter sister. Recipes are at the end, for anyone who wants to whip up something easy for a bbq/picnic/every day of the week.

So often we go to bbqs and group events, and we end up eating chips and dip for 3 hours, and you never end up feeling full. I liked the idea of making something that would nourish and prepare everyone for a day of festivity. One of my friends suggested chicken finger sandwiches, but I had recently eaten an excellent baguette from a shop in Melbourne (on Degraves street) and felt inspired. It was a chicken waldorf baguette, based on a traditional waldorf salad – chicken, celery, walnuts, apple, and just enough mayo to keep it all together. I also threw in a little bit of left over cooked up bacon and onion, from my third picnic recipe. I put my own twist on the baguette by including cucumber as well as spinach.

Chicken Waldorf Baguette

They kept pretty well in the esky, in containers surrounded by ice. The string around the baguette is a cute little trick I saw in a magazine. Not only does it look quite quaint, but it really helped to keep the sandwiches together. When I ran out of baguette, I just used a nice loaf of seeded bread which worked equally well (if not better – the bread kept more moist in the esky than the baguette). It’s not quite as cute with bread, but a whole chicken makes a lot of filling, and one must improvise! 

For some reason, I always think there won’t be enough food. What else would go well at a picnic, I pondered. Quiche, of course. This recipe was loosely based on about three recipes, and secrets I have picked up over the years. I just happened to have some puff pastry in the freezer. Puff pastry is an excellent think to keep around for quick baking needs. I might do a puff pastry blog special, because this is one handy thing to keep around. But for now, back to the quiche.

Aussie Egg and Bacon Quiche

Although not traditionally Australian, quiche reminds me of childhood family birthday parties, and when called “Egg and bacon pie”, it sounds bloody aussie to me. Everyone likes egg,  bacon and pastry, so this went down quite well. If you keep these things in the fridge, it’s a pretty easy thing to whip up if friends unexpectedly come by. 

I hate recipes which have to be perfect, so if you’re like me, you’ll enjoy making these tasty treats for your next picnic. A little more butter in the icing, a little less.. a few more nuts? Go for it. 

The weather looked ominous, but the day turned out really well. Good company, a few Australian beers, and some good food made for a great Australia day. Enjoy! 

Liz’s Lamington Cupcakes
(makes approx 18 mini cupcakes, or 12 normal cupcakes, 6 large cupcakes)

Cupcake
100g butter, softened
1/2 cup caster sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
1 cup self raising flour

Icing
20g butter
1/3 cup icing sugar
2.5 tablespoons of cocoa
hot water

1/4 cup strawberry jam
1 cup shredded coconut

1. Preheat oven to 180 degrees C, or 160 for fan forced. Line your cupcake tin of choice with patty pans.
2. In a medium bowl, cream together the butter, sugar and eggs until lighter and well mixed.
3. Add milk and extract, mix well.
4. Add flour, preferably sifted. Mix until the mixture changes to a lighter colour, and looks smooth.
5. Divide the mixture among the cases. Bake cakes about 20 minutes, 25 for medium cupcakes and 30 for large cupcakes. The cupcakes are done when they are slightly brown on top and the skewer comes out clean. Cool on a cooling rack.
6. For the icing, melt the butter in a small, microwave proof bowl. Add the icing sugar, cocoa, and a tablespoon of hot water. Stir to dissolve the sugar and cocoa. The mix should be quite runny for lamingtons, so add more hot water if it isn’t runny enough. It shouldn’t be too thin that it soaks the cupcake though. (Add less water for a great general purpose icing for other uses.)
7. Using a small piping bag filled with jam, pipe jam into the middle of the cupcake. It doesn’t matter if you leave a hole in the top, it will be covered by icing. Put in as much jam as you fancy.
8. Spread out the shredded coconut on a piece of paper towel or a plate.
9. When cupcakes are cool, dip the top in the icing bowl and smooth off with your finger. Dip the icing into the coconut and place on a plate. Repeat.
You’re done!

Chicken Waldorf Baguette
Makes approx 9 sandwiches

1 whole large shredded chicken
3 baguettes or one loaf of bread
3 tablespoons of mayonnaise
2 sticks of celery, finely chopped
1 apple, grated
1/2 cup chopped walnuts
Spreadable butter
200g baby spinach (or salad greens of choice)
1 cucumber, sliced

 Kitchen string

1. Mix all ingredients in a large bowl until well combined
2. Cut Baguette in half horizontally
3. Lightly butter both sides of the bread
4. Lay down some spinach on the bottom bread layer. Top with cucumber slices and then chicken mix.
5. Place the top layer of the baguette back on top.
6. Cut each baguette into 4 pieces, cutting diagonally
7. Keep each piece together by tying a bow around the sandwich.
8. Keep in cool place until ready to eat.
Your beautiful sandwiches are now complete!

Aussie Egg and Bacon Quiche
Makes one large quiche.

2 sheets of frozen puff pastry, defrosted
1 small onion, finely chopped
4 rashers of bacon, diced
1 egg
100 mls cream
300mls milk

1. Lightly grease a fluted quiche/tart tin, and preheat the oven to 190 degrees Celcius, or 170 degrees for Fan Forced.
2. Line tin with defrosted pastry, pushing the pastry into the corners, and pressing over the edges to remove excess pastry.
3. Prick the pastry with a fork across the bottom of the pastry.
4. Line with baking paper, and put pastry weights or rice over baking paper.
5. Place the tin into the oven, and bake for 10 minutes.
6. Remove the paper and pastry weights, and bake for another 15 minutes until lightly brown.
7. Meanwhile, fry onion and bacon in a pan until onion is transparent and bacon is crispy.
8. When the pastry is cool, and the bacon mix is cool, place the mix into the pastry.
9. In a small bowl, whisk the egg, cream and milk until the egg is dispersed in the mix. 
10. Pour the egg mix into the pan, and bake for 30 minutes, or until the mix is set and the top is a nice brown colour.
Serve warm or cool.