Sugar and Salt (Day Two)
It's Tuesday!
Which means its also the second day of our Sugar and Salt series; where we will be looking at a sweet and savoury recipe from 5 of my favourite recipe books. So we have 8 more recipes for you guys to feast your eyes on over the next 4 days. If you missed yesterday's Home Baking recipes, check out the post here.
The Great British Bake Off: How to Turn Everyday Bakes into Showstoppers
So this book is pretty much my baking Bible, as are the rest of the GBBO recipes. I just love how they simply are home-grown recipes, that any baker, no matter how skilled, can reproduce anytime, anywhere. This particular book includes technical challenges and signature bake recipes by Mary Berry and Paul Hollywood too!
Caramel Layer Cake
This is a 3-layer cake with a rich sea-salt caramel filling and icing plus a dark chocolate caramel layer. It's decorated with melted chocolate feathered through the still-soft caramel. The cake is made from an all-in-one sponge mix, which flavour deepens as the cake matures.
Ingredients
*For the Sponge*
300g self-raising flour
Pinch salt
300g caster sugar
250g softened butter
4 large eggs
4 tbsps. milk
1 tsp vanilla essence
*For the Filling*
225g softened butter
450g dark brown muscovado sugar
175ml double cream
300g icing sugar, sifted
0.25 tsp sea salt flakes
100g dark chocolate, broken up
3 x 20.5cm sandwich tins, greased and the base lined
A disposable piping bag
Method
Pre-heat your oven to 180C.
Sift the flour, salt and sugar into your mixing bowl, add in the butter, vanilla essence and eggs, and beat well with a wooden spoon until very smooth, thick and light.
Divide the mix evenly among the 3 tins and spread level.
Bake for 25 minutes until the sponges are springy when pressed and starting to shrink away from the sides of the tins.
Once cooked, set the tins on a cooling wire for a few minutes until cool enough to handle, and then remove the sponges from the tins.
Leave to cool completely.
Meanwhile, make the caramel filling. Put 175g of the weighed butter into a medium-sized pan with the muscovado sugar and cream.
Heat gently until the butter has melted, then bring to the boil, stirring.
Reduce the heat and simmer gently for 5 minutes, stirring frequently.
Pour into a heatproof mixing bowl and gradually beat in the icing sugar, using an electric mixer. When all the sugar is incorporated, continue beating until the mixture is fluffy and barely warm.
Gradually beat in the rest of the butter followed by the salt. Taste and add a little more salt, if needed.
Gently melt the chocolate and spoon half of the chocolate into another bowl, and stir in slightly less than a quarter of the caramel mixture.
To assemble the cake, set one sponge layer on a serving plate and spread over one-third of the caramel mixture.
Spread a second sponge layer with the caramel mix and set on top of the first layer.
Place the third sponge on top. Leave the filled cake to set, otherwise you may risk a cake landslide!
When set, cover the top and then the sides of the assembled cake with the remaining caramel mixture.
If the remaining icing has got too firm, gently reheat until workable.
Spoon the remaining melted chocolate into the disposable piping bag, and snip off the end. Starting in the centre, pipe a spiral on top of the cake (it doesn't have to be uber neat!).
'Feather' the chocolate by drawing a cocktail stick through the chocolate and caramel icing.
Leave to set.
The cake can be kept in an airtight container for up to 4 days.
Rich Beef Cobbler
This cobbler is a glorified cottage pie...lean minced beef slowly cooked in a red wine gravy, topped with light, herby scones before baking. The scones are made quickly from a suet pastry, so they have a good flavour with a delightfully crunchy top.
Ingredients
*For the Filling*
2 tbsps. olive oil
600g lean minced beef
1 large finely chopped onion
2 finely chopped celery sticks
1 finely chopped carrot
75g finely chopped mushrooms
2 tsps. plain flour
250ml beef stock
125ml red wine
1 tbsps. Worcestershire sauce
1 tbsps. tomato puree
Salt and pepper
*For the Scone Topping*
175g self-raising flour
25g breadcrumbs
90g shredded suet
2 tbsps. chopped fresh parsley and chives
1 large egg
100ml milk (plus a little extra for brushing)
1 large baking dish, 1-1.25 litre capacity
6cm round cutter
Method
Pre-heat the oven to 160C.
Heat the oil in a heat-proof casserole dish (one with a lid), and add the minced beef and stir over high heat until it is broken up and lightly browned.
Reduce the heat, push the meat to one side and add the chopped onions, celery, carrot and mushrooms.
Cook gently, stirring frequently, for about 5 minutes until they soften, then mix in the browned mince. Sprinkle over the flour and stir in, followed by the stock, wine, Worcestershire sauce, tomato puree and a little seasoning.
Bring to the boil, stirring, then cover and transfer to the oven.
Cook, stirring occasionally, for 1-1.5 hours until the meat is very tender.
Taste and add more Worcestershire sauce or seasoning as needed.
Transfer the mix to the baking dish.
When ready to finish, pre-heat the oven to 220C.
To make the topping, combine the flour, breadcrumbs, suet and half of the chopped herbs in a mixing bowl.
Add a good pinch of salt and pepper.
Beat the egg with the milk until combined and stir in using a round-bladed knife to make a very soft scone-like dough, adding more milk as necessary.
Turn out the dough onto a lightly floured surface and knead a couple of times, then pat out to about 1.5cm thick.
Cut out 8 rounds with the cutter.
Arrange the scones over the meat filling in the baking dish and brush the tops lightly with milk. Bake for 20-30 minutes until the filling is bubbling and the scone topping is golden brown.
Scatter the remaining herbs over the top and serve immediately.
And there you have it, another two yummy recipes to get rid of those January blues.
If you like the sound of these recipes, you can buy the book over on Amazon, for £17.49.
Come back tomorrow for another two recipes from another of my favourite books!
As always, Happy Baking
Charley x
Which means its also the second day of our Sugar and Salt series; where we will be looking at a sweet and savoury recipe from 5 of my favourite recipe books. So we have 8 more recipes for you guys to feast your eyes on over the next 4 days. If you missed yesterday's Home Baking recipes, check out the post here.
The Great British Bake Off: How to Turn Everyday Bakes into Showstoppers
So this book is pretty much my baking Bible, as are the rest of the GBBO recipes. I just love how they simply are home-grown recipes, that any baker, no matter how skilled, can reproduce anytime, anywhere. This particular book includes technical challenges and signature bake recipes by Mary Berry and Paul Hollywood too!
Caramel Layer Cake
This is a 3-layer cake with a rich sea-salt caramel filling and icing plus a dark chocolate caramel layer. It's decorated with melted chocolate feathered through the still-soft caramel. The cake is made from an all-in-one sponge mix, which flavour deepens as the cake matures.
Ingredients
*For the Sponge*
300g self-raising flour
Pinch salt
300g caster sugar
250g softened butter
4 large eggs
4 tbsps. milk
1 tsp vanilla essence
*For the Filling*
225g softened butter
450g dark brown muscovado sugar
175ml double cream
300g icing sugar, sifted
0.25 tsp sea salt flakes
100g dark chocolate, broken up
3 x 20.5cm sandwich tins, greased and the base lined
A disposable piping bag
Method
Pre-heat your oven to 180C.
Sift the flour, salt and sugar into your mixing bowl, add in the butter, vanilla essence and eggs, and beat well with a wooden spoon until very smooth, thick and light.
Divide the mix evenly among the 3 tins and spread level.
Bake for 25 minutes until the sponges are springy when pressed and starting to shrink away from the sides of the tins.
Once cooked, set the tins on a cooling wire for a few minutes until cool enough to handle, and then remove the sponges from the tins.
Leave to cool completely.
Meanwhile, make the caramel filling. Put 175g of the weighed butter into a medium-sized pan with the muscovado sugar and cream.
Heat gently until the butter has melted, then bring to the boil, stirring.
Reduce the heat and simmer gently for 5 minutes, stirring frequently.
Pour into a heatproof mixing bowl and gradually beat in the icing sugar, using an electric mixer. When all the sugar is incorporated, continue beating until the mixture is fluffy and barely warm.
Gradually beat in the rest of the butter followed by the salt. Taste and add a little more salt, if needed.
Gently melt the chocolate and spoon half of the chocolate into another bowl, and stir in slightly less than a quarter of the caramel mixture.
To assemble the cake, set one sponge layer on a serving plate and spread over one-third of the caramel mixture.
Spread a second sponge layer with the caramel mix and set on top of the first layer.
Place the third sponge on top. Leave the filled cake to set, otherwise you may risk a cake landslide!
When set, cover the top and then the sides of the assembled cake with the remaining caramel mixture.
If the remaining icing has got too firm, gently reheat until workable.
Spoon the remaining melted chocolate into the disposable piping bag, and snip off the end. Starting in the centre, pipe a spiral on top of the cake (it doesn't have to be uber neat!).
'Feather' the chocolate by drawing a cocktail stick through the chocolate and caramel icing.
Leave to set.
The cake can be kept in an airtight container for up to 4 days.
Rich Beef Cobbler
This cobbler is a glorified cottage pie...lean minced beef slowly cooked in a red wine gravy, topped with light, herby scones before baking. The scones are made quickly from a suet pastry, so they have a good flavour with a delightfully crunchy top.
Ingredients
*For the Filling*
2 tbsps. olive oil
600g lean minced beef
1 large finely chopped onion
2 finely chopped celery sticks
1 finely chopped carrot
75g finely chopped mushrooms
2 tsps. plain flour
250ml beef stock
125ml red wine
1 tbsps. Worcestershire sauce
1 tbsps. tomato puree
Salt and pepper
*For the Scone Topping*
175g self-raising flour
25g breadcrumbs
90g shredded suet
2 tbsps. chopped fresh parsley and chives
1 large egg
100ml milk (plus a little extra for brushing)
1 large baking dish, 1-1.25 litre capacity
6cm round cutter
Method
Pre-heat the oven to 160C.
Heat the oil in a heat-proof casserole dish (one with a lid), and add the minced beef and stir over high heat until it is broken up and lightly browned.
Reduce the heat, push the meat to one side and add the chopped onions, celery, carrot and mushrooms.
Cook gently, stirring frequently, for about 5 minutes until they soften, then mix in the browned mince. Sprinkle over the flour and stir in, followed by the stock, wine, Worcestershire sauce, tomato puree and a little seasoning.
Bring to the boil, stirring, then cover and transfer to the oven.
Cook, stirring occasionally, for 1-1.5 hours until the meat is very tender.
Taste and add more Worcestershire sauce or seasoning as needed.
Transfer the mix to the baking dish.
When ready to finish, pre-heat the oven to 220C.
To make the topping, combine the flour, breadcrumbs, suet and half of the chopped herbs in a mixing bowl.
Add a good pinch of salt and pepper.
Beat the egg with the milk until combined and stir in using a round-bladed knife to make a very soft scone-like dough, adding more milk as necessary.
Turn out the dough onto a lightly floured surface and knead a couple of times, then pat out to about 1.5cm thick.
Cut out 8 rounds with the cutter.
Arrange the scones over the meat filling in the baking dish and brush the tops lightly with milk. Bake for 20-30 minutes until the filling is bubbling and the scone topping is golden brown.
Scatter the remaining herbs over the top and serve immediately.
And there you have it, another two yummy recipes to get rid of those January blues.
If you like the sound of these recipes, you can buy the book over on Amazon, for £17.49.
Come back tomorrow for another two recipes from another of my favourite books!
As always, Happy Baking
Charley x
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