17 May 2016

BBC Recipes – a Suggestion!

I see, as most of us do, that the BBC is to remove 11,000 or more free recipes from their website and that almost everyone is pissed off about this.  Me too! 

However ...

Whilst all the free recipes online (including mine!) are a great and useful resource what is even usefuller is learning some key recipes and taking it from there!
 
I recently wrote a post, titled “Why are Most Cookbooks the Same” because most recipes in books and online are just that – recipes. They give no further information on how to make the dish exactly the way you want it; how to vary the flavour, texture and finished result according to taste, what’s available and budget. 

On my blog and in my books instead of giving just a collection of recipes I try to help people learn and understand the basics of a dish and the many ways to vary it so they can eat exactly what they fancy every day of their life!


In the aforementioned post I remark that there are 2,592 recipes for hummus listed on Eat Your Books none of which you need if you know the basics of making hummus and other bean dips which are given here.




Suppose you want to make a salad dressing – all you really need to know is the proportions of oil to vinegar or other acid, how to make it emulsify (it’s a doddle) and some great additions all of which information is here.







A useful cookie recipe that can be varied with all sorts of additions?  Or maybe you'd like an easy to vary shortbread recipe.




Here is an honestly foolproof and failproof meringue recipe – with lots of variations.


Scones/Dumplings/Doughnuts?I have a great recipe which makes all these and much more but I’m afraid there’s so very much I can tell you about this recipe; (different fats, liquids, methods etc. I had to write a book about it but the ebook is only £1.99.

These are Sautéed Blueberry Scones!
Here is a simple but very useful and delicious cream sauce which can be varied and added to and used with pasta, fish, chicken, steak, mushrooms, as a dip and lots more. 





Ice Cream is another example – my very, very easy no-churn and egg-free ice cream recipe can be varied to make wonderful ices limited only by the imagination. 

I could go on!

Once you know these basic key recipes you can save them somewhere for easy reference, handy hint; don’t hide them like the Beeb. According to the ticker tape on BBC News – 

“recipes on the BBC website will become harder to find with an online search” 

so not gone, just hidden! 




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3 May 2016

The Crème Brulée Effect without a Blow Torch!

classic-baked-custard-recipe

For ages now I’ve been craving a crème brulée. Not having a blow torch or a very hot grill, I have just gone on craving - but enough is enough, I decided to have one (or several) anyway. I put my mind to the problem and decided to try four ways I might be able to enjoy this delectable dessert without the aforementioned equipment. 

The fourth way is the best but firstly ...

The Custard – makes enough for 4

You’ll need four ramekins, ceramic dishes, egg-dishes-with-ears or even into one large dish plus a roasting pan, or other deep ovenproof dish, to make this.

300ml double cream
2 tablespoons caster sugar
1 vanilla pod (or other vanillary item – see below)
1 whole egg and 3 yolks


~   Preheat oven to 150ºC/300°F/130ºC fan/gas 2.
~   Cut the vanilla pod in half lengthways.
~   Put the cream and sugar into a small pan and put over medium heat stirring till the sugar has dissolved.
~   Add the vanilla pod halves and then bring almost to the boil, but not quite.
~   Set it aside to cool for a few minutes.
~   Remove the vanilla pods and strain the cream into a jug.
~   Scrape the tiny blacks seeds out of the vanilla pod into the cream.
~   Whisk together the yolks and whole egg and then gradually whisk in the hot-ish cream.
~   Divide the custard between your chosen dishes.
~   Bring a kettle of water to the boil
~   Put the roasting pan into the oven.
~   Gently and steadily place the dishes of cream mixture in the ovenproof dish.
~   Very carefully pour the hot water into the large dish to a depth of about 1.5 cm up the sides of the ramekins or similar.
~    Cook for about 20 minutes till just set, remove from the oven and from the hot water and set aside to cool.
~    Chill till needed.

Whilst the custards are cooking wash the vanilla pods under cold water, wipe well and leave somewhere warm such as the airing cupboard to dry out completely.  Pop them into your sugar container and leave them there to make vanilla sugar or they are also good in a bottle of rum!

Other “Vanillary Items”

If you don’t have a vanilla pod add a couple of drips of vanilla extract (NOT artificial essence) or a little vanilla paste – see here for more about vanilla.

The normal, and quite frankly, the best way to finish off a crème brulée is to gently spread a thin layer of caster sugar on the top and caramelise with a chef’s blow torch OR pop the sugared crème under a preheated hot grill to achieve the same effect.  The grill must, however, be very fast as otherwise you risk heating and overcooking the cool creamy custard.

Instead I have been playing with ways to add the caramel or a similar effect without the right equipment so, firstly ...

How to Make Caramel


You need to make caramel half an hour or so before using it, depending on your location, to let it fully harden.
100g caster sugar
60ml water

how-to-make-caramel
~   Lightly grease a baking tray with something tasteless in the vegetable oil department and put it close to the stove, standing on a wooden board or folded cloth; it will get very hot when the caramel is pour onto it.
~   In a pan over low heat stir together the sugar and the water till the sugar is dissolved and then bring to a boil.  Don’t stir once it boils but swirl about a bit when it begins turning colour.
~   Boil to a deep golden brown watching carefully.
~   Use immediately it reaches the right colour being very careful because it is very hot and burny.

Useful Tips When Making Caramel


~   Use a wooden spoon so that it neither gets too hot nor melts.
~   Use a capacious pan so that the caramel has plenty of room.
~   If possible don’t use a non-stick pan as they are too dark to see the colour of the caramel.
~   Equip yourself with a good heatproof cloth.
~   Put any additions immediately to hand beside the stove.
~   Never touch anything alive with hot caramel!

My Ideas and Findings ...

1.   Pour the caramel on top of the chilled custard.  I was worried this would damage the custard and it did! The custard closest to the caramel was grainy rather than creamy.

2.   Pour the caramel onto a greased baking tray. When cold and solid crush it and sprinkle on the custard.  My first try it looked pretty but was a bit too much caramel to cope with; made our teeth stick together. I tried again with finely crushed caramel and this was much nicer.


caramel-recipe


Crushing is achieved either by using a sturdy pestle in a rough grained mortar or by wrapping the caramel in a clean tea towel and bashing the bejesus out of it with a hammer or something similar.

3.   Drizzle a pretty caramel shape and serve with or on the custard – maybe even sprinkle a little crunchy sea salt onto the caramel too!  This was fiddly to do and didn’t give quite a high enough caramel to custard ration, although it was pretty – see next picture!

4.   The Winner ~ Crème Brulée Napoleon

This was an idea I came up with when working in a very small, very busy, very, very hot kitchen in the Caribbean.  The wait staff always served the desserts themselves from a desserts fridge in their own area.  Sugaring and caramelising the brulées was fraught and time consuming especially as it was such a popular dessert so I came up with a cunning plan. 

I prepared crisp sugary phyllo wafers which the girls (and one boy) served sandwiched with the chilled baked custard. It worked very well resulting in unfrazzled nerves, happy customers and speeded up service.

3 sheets phyllo pastry
60g butter – melted
about 85g caster sugar – or, even better, the vanilla sugar mentioned above


~   Preheat the oven to 180ºC/350°F/160ºC fan/gas 4.
~   Brush a little butter on ONE baking tray.
~   Lay the phyllo pastry sheets, in a stack, on a cutting board and firstly cut in half lengthways and then across ways into four to produce eight squares or oblongs (lovely word).
~   Lay the first 8 on the greased baking tray, a little apart, brush with butter and sprinkle with sugar.
~   Repeat twice so that you have 8 sugary, buttery stacks.
~   Bake for 10-15 minutes till crisp and golden.
~   Transfer to a rack to cool.
~   Serve sandwiched with cold baked custard.


The pastry is beautifully fragile, breaking into crunchy flakes that are a perfect contrast to the smooth creaminess of the custard.  I very seriously recommend this method.

Crème Brulée Napoleon


crunchy-caramel

As you can see I have decorated the napoleon with a drizzled caramel pattern.  If you go in for this sort of thing do explain the situation to your guests; I once had a furious customer who had found “glass” in his dessert. He rapidly turned into a sheepish and embarrassed customer when I explained his error!

2 more great ways to use caramel are ...

~   Wonderful No-Churn Caramel Ice Cream  this is seriously, seriously lush and so easy made using my genius recipe. In fact it’s so gorgeous I put a photo of it on the cover of my ice cream book  Luscious Ice Creams without a Machine.


salted-caramel-ice-cream

Incidentally I had a little custard mix left after filling my dishes so poured it into a cup and, as an experiment, drizzled a little strong coffee onto it before baking.  It tasted good but I was disconcerted to find I had inadvertently drawn an evil cat licking its chops!
coffee-custard







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