Coffee & Chocolate Brownies
Coffee & Chocolate Brownies
Coffee & Linzertorte (by Aisha Yusaf)
Recipe for Linzertorte:
150g/5½oz caster sugar
150g/5½oz plain flour, plus extra for dusting
150g/5½oz ground almonds
good pinch ground cinnamon
150g/5½oz cold butter, cut into cubes
1 egg, beaten
200g/7oz good quality raspberry jam
½ tsp icing sugar, to decorate (optional)
Put the sugar, flour, almonds and cinnamon in a large mixing bowl and stir until well combined.
Add the cubes of butter and rub them into the flour mixture with your fingertips until the mixture resembles coarse breadcrumbs. It should feel quite moist.
Add the egg and stir with a wooden spoon until the dough comes together, then knead lightly into a ball. Weigh the dough and take a quarter away to use for the lattice topping. Roll the rest into a ball and turn it out on to a well-floured surface.
Flatten the ball with your hands, or a floured rolling pin, until it is about 2.5cm/1 in thick. Place the dough in the centre of a 24cm/9½ in loose-based, fluted tart tin and press it with your fingers over the base until it is about halfway up the sides of the tin and the tin is evenly covered.
Spread the jam over the dough as evenly as possible.
Shape the reserved dough into a fat sausage and roll it out on a well-floured surface to make a rectangle 3mm/⅛in thick – about the thickness of a £1 coin. Cut the dough into 1.5cm/⅝in strips. Place the strips over the jam, first in one direction and then the other, to create a criss-cross pattern over the filling. Press the edges to seal, pinch off the excess pastry and smooth the joins down with your fingertips. Chill the tart in the fridge for 30–60 minutes.
Preheat the oven to 190°C/375F/Gas 5. Put the tart on a baking sheet and bake in the centre of the oven for about 30 minutes or until the almond pastry is pale golden brown. Cool in the tin for 5–10 minutes, then slide it on to a serving platter or board.
Decorate with a light dusting of icing sugar, if you like, and cut it into wedges to serve.
Beetroot & Coconut Milk Soup with Goat Cheese
Carrot & Orange Soup
2-3 tbsp of olive oil
1 red onion finely diced
2 cloves garlic minced
1 whole chilli finely chopped
1 5cm piece of ginger grated
zest of 2 oranges
8 medium-sized carrots, chopped into even chunks
1/4 cup dried lentils (optional)
4 cups chicken or vegetable stock
2 tbsp honey
juice of half an orange
salt & pepper to season
chopped coriander for garnish
1. Heat the olive oil in a medium to large pot and lightly saute the onion, garlic, chilli, ginger and zest until translucent (2-3 mins)
2. Add the carrots and lentils, if using, and stir to combine for another minute, add the stock and cook for 40 mins or until the carrots are tender.
3. Blend the soup using a hand blender or food processor until smooth and creamy. Add the honey, juice and seasoning and cook on the heat for a further 5 mins.
4. Garnish with freshly chopped coriander and serve immediately.
Coriander & Chilli Butter Recipe
75 grams butter
2 heaped tbsp coriander
1 whole chilli
pinch of sea salt
1. Combine all the ingredients in the food processor and blend until smooth.
2. Spread over warm toasted bread.
Green Tea & Wagashi (by Damien Douxchamps)
Creamy Zucchini & Mushroom Soup with Fresh Thyme
Prep time: 20 mins, cooking time 30 mins. Serves 4-6 as a main meal
one tablespoon butter
one medium size onion, chopped
two cloves garlic, minced
500 grams (about one pound) mixed fresh mushrooms, chopped
one medium size zucchini (about 200 grams/7 oz), chopped
several sprigs of fresh thyme or one tablespoon dried thyme
two bay leaves
4 cups chicken or vegetable stock
1 cup pure cream
salt and pepper to taste
1. Melt the butter in a medium sized heavy base pan over medium heat and cook your onion and garlic until softened and translucent, approximately five minutes. Add your mushrooms, thyme and bay leaves and cook for approximately five minutes. Then add your zucchini, cooking until the vegetables release their juices, approximately 10-15 minutes.
2. Add the stock to the vegetables and bring to the boil then immediately reduce the heat and simmer for five minutes. Add your cream and stir through, simmer another five minutes.
3. Remove the thyme sprigs (if used) and bay leaves from the soup and process with a stick blender.
If your soup is a little runny, you can thicken it by dissolving one teaspoon of tapioca or cornstarch in half a cup of water. Add this slowly to your soup on low heat whilst stirring well. Take care not to over-thicken.
Coffee & Pastries
prep time: 30 mins cook time: 10 mins total time: 40 mins
2 ½ tablespoons/ 40 grams butter, softened
1 tablespoon sugar
¼ teaspoon cinnamon
pinch of salt
½ cup + 1 tablespoon milk
½ teaspoon instant yeast
210 grams flour
1 tablespoon water
extra cinnamon, optional
extra brown sugar, optional
1. Warm the milk to luke warm.
2. Sift flour and yeast together.
3. Beat the butter, with sugar, salt, cinnamon and cardamom.
4. Gradually stir in flour and milk together into butter. Continue to mix with a dough hook until the dough no longer sticks to the sides of the bowl. It will take about 5 minutes.
5. Then cover up with a tea towel, place in a warm spot and leave to proof for 45-60 minutes, till almost double in size.
6. Dust some flour on clean surface for rolling, give the dough a quick knead, then roll out a rectangle.
7. Spread as much or as little nutella as you would like, 3-4 tablespoons for me are enough.
8. Next roll and slice the dough, arrange in a buttered tin, cover with a tea towel and allow proofing for another 30 minutes.
9. Preheat the oven to 240C/464F.
10. Beat water with the egg and brush the rolls. Sprinkle with a bit of extra cinnamon and brown sugar, if using.
11. Bake for 8-10 minutes.
12. Serve warm with coffee or tea.
Valentine’s Day Heart Cookies
Chocolate-Dipped Peanut Butter Cookies
1 cup whole wheat flour
1 teaspoon baking powder
3/4 teaspon salt
1 cup smooth peanut butter
4 tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg
2 teaspoons vanilla
1 cup semi-sweet chocolate chips
sea salt (optional)
Preheat oven to 375 degrees. Combine flour, baking powder, and salt. In a separate bowl, cream butter, sugar, and peanut butter. Add eggs and vanilla, stirring to combine. Mix dry with wet ingredients until a stiff dough forms. Roll to 1/4 inch thickness, cut shapes, and bake on a cookie sheet lined with parchment paper for 8-10 minutes. When cookies have cooled, melt chocolate chips in the microwave or over a double boiler; dip cookies in chocolate, sprinkle with sea salt, and chill. Delish!
Homemade Potato Bread
Vanilla Cake with Pears
yield: 18cm round cake pan + 4 ramekins
for the batter:
180g butter, room temperature
1/2 teaspoon vanilla extract
Preheat oven to 165C. Grease 18cm round cake pan & 4 ramekins.
Beat butter & sugar on medium speed for about 5 mins until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract. Sift the flour and combine it with baking powder. Reduce the speed of electric mixer to low and add half of the flour mixture to the butter and egg mixture in a few additions. Add milk, followed by the rest of the dry ingredients. Beat a few more times.
Pour the batter into the cake pan and ramekins. Carefully push in the pears until they reach the bottom. Bake for about 1hr 25mins (-50mins for ramekins), or until toothpick comes out clean.
Dust with powdered sugar before serving.
Orange Cardamom Scones
2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
zest of one orange
1 teaspoon freshly ground cardamom
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten
1. Preheat oven to 400 degrees, with rack in center. Place a baking mat on a baking sheet, and set aside.
2. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives (I like to use a knife and fork), cut in butter until the largest pieces are the size of peas. Stir in orange zest and caradamom.
3. Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, about 18 minutes. Transfer scones to wire racks to cool.