Christmas 2008: Chocolate Pavlova and Lemon Curd Tartlets

It's been too long since my last post. I've thought of a long list of excuses as to why it has taken me 3 months (!!) to finally blog again: started full time work, facebook, social events (baby showers, weddings), camera battery was never charged, I usually cook/bake at night (bad lighting for food photos), etc.

Enough excuses. I am sure you are all tired of looking at those broad bean photos. ;-)

I love the holiday seasons because I associate it with spending time with family & friends, sharing food and baking. Lots of it! It's become a tradition that I make the dessert for the Christmas day feast with Quikong's family. I usually make the 'best ever baked cheesecake' which is always a crowd pleaser. But this time I wanted to make something to suit the season (it is after all summer downunder). So after some consultation with Quikong's mum and sister, I decided to try something different this year: Chocolate Pavlova with fresh berries. Since I needed to use up the remaining egg yolks, I also made lemon curd tartlets.

This is my last post for 2008 and hopefully I will get my blog mojo back for 2009. :-)

Happy Holidays and best wishes for the New Year!!!

Chocolate Pavlova
By Nigella Lawson, 'Forever Summer' p. 189
Serves 8-10

Ingredients

For the chocolate meringue base:
6 egg whites
300g caster sugar
3 tblspns cocoa powder, seived
1 tsp balsamic or red wine vinegar
50g dark chocolate, finely chopped

For the topping:
500ml double/thickened cream
Vanilla bean
500g raspberries or any berries that are in season
2-3 tbspn coarsely grated dark chocolate

Method

1. Preheat the oven to 180C and line a baking tray with baking parchment.
2. Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
3. Sprinkle over the cocoa and vinegar, and the chopped chocolate.
4. Then gently fold everything until the cocoa is thoroughly mixed in.
5. Mound on to a baking sheet in a fat circle approx. 23cm in diameter, smoothing the sides and the top.
6. Place in the oven, then immediately turn the temperature down to 150C and cook for about 1 to 1 1/4 hours. When it's ready, it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers.
7. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely.
(Note: This can be prepared 1-2 days in advance and stored in an airtight container. )

To Serve

1. When you're ready to serve, invert onto a big, flat-bottomed plate.
2. Scrape vanilla bean and put it in a big bowl together with the cream. Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter over the berries.
10. Coarsely grate the chocolate so that you get curls rather than rubble, as you don't want the berries' luscious colour and form to be obscured, and sprinkle haphazardly over the top. I also threw on some edible silver pearls. Serve immediately.

Lemon Curd Tartlets

For curd
(Recipe from Maggie Beer)
4 egg yolks
½ cup castor sugar
60 g unsalted butter
3 teaspoons zest of Meyer Lemon
100 mls Meyer lemon juice

Method

Whisk egg yolks and sugar until sugar is dissolved and the mixture well combined but don’t allow to become frothy. Then put that mixture and other ingredients all together in a heavy non reactive saucepan at low temperature and bring to a simmer. As it becomes thicken and you see bubbles appearing take it away from the heat continuing to stir. Allow to cool. Cover until ready to fill the pastry cases.

Pastry

Use your favourite sweet shortcurst dough recepe. Roll out the dough to the desired shapes (i.e. a big tart or tartlets) and fully bake the pastry according to the recipe. Allow to cool before filling it with curd.

Serving suggestion

Dust with icing sugar and serve with something as luscious as double Jersey cream. I kept it simple by decorating the tartlets with a few strands of shredded mint leaf.

Willie Nelson's “Famous” Banana Choc Bread

Can someone please explain to me the difference between a banana bread and a banana cake? Do we use the word bread to fool ourselves because we feel less guilty when we have “bread” rather than “cake”? Perhaps banana bread is supposed to contain less sugar and butter? Or maybe banana breads have to be baked in a loaf pan? So what should I call this delicious treat which has absolutely no butter or oil, but was baked in a round cake pan? (This reminds me of the muffin vs cupcake debate....)

At the end of the day, it really doesn’t matter what you call this yummy treat. This recipe is a keeper – so quick and easy to make and freezes exceptionally well. It has a moist crumb which is studded with choc chips (ok, so it’s not fat-free), and I love the crunchy topping.

Oh, and I have no idea why this recipe is associated with Willie Nelson. Kickpleat got it from a friend in San Fransisco and she's not sure either if Willie ever made this bread or if it really was some kind of famous secret recipe....and the plot thickens....

Willie Nelson's “Famous” Banana Choc Bread (Cake?)

My version (original here)

3 really ripe bananas, mashed
2 large eggs
1 ¼ cup flour
¼ cup cocoa powder
1 cup sugar (mix of white & brown sugars to make about 1 cup)
1 tsp baking soda
¼ tsp baking powder
¼ tsp salt
1 tsp pure vanilla extract
2 tsp ground cinnamon
1 cup chocolate chips (white &semi-sweet)
topping: extra brown sugar

1. In a large bowl, mix bananas with eggs and stir till well combined. Place your sifter containing the flour, sugar, baking soda & powder, salt, vanilla, and cinnamon above the bowl, sift, and mix well. Briefly stir through 3/4 cup of the chocolate chips into the batter. Do not over-mix.

2. Pour batter into a non-stick cake/loaf pan. I used a round 8” springform pan. Sprinkle with the extra brown sugar and the remaining chocolate chips.

3. Bake at 180 degrees C for 35-40 minutes or until a toothpick inserted into cake comes out clean. Place pan on a wire rack for at least 15 minutes to cool before removing the cake from the pan and serving.

This will be my contribution to this week's Weekend Herb Blogging event. WHB is a food blogging event sponsored by Kalyn's Kitchen where each week food bloggers around the world photograph and write about herbs, plants, veggies, or flowers, and on the weekend, a Recap with links to all the posts is published by the host for that week. This week’s host is Pam from Sidewalk Shoes.

Banana
In my opinion, the banana is the perfect snack because it is highly recognized for its undisputed health benefits. When comparing fruit to fruit, none can compare to the nutrition found in the banana.

Storage & Freezing
Keep bananas on a fruit bowl at room temperature. If you want the bananas to ripen faster place the bowl near sunlight. Similar to other tropical fruits and tomatoes, never store bananas in the refrigerator. Bananas will not ripen but the skin will darken in the refrigerator. Ripe bananas (with skin on) can be frozen. However, the skin will turn very dark and it gets slimy on the inside. I frequently freeze bananas for baking (or smoothies) at a later time. When using whole frozen bananas, let the banana defrost for 15 minutes before pealing the skin. If you freeze them as a puree, add 1 tablespoon of lemon juice to each cup of mashed fruit before freezing. Don't forget to label indicating the number of mashed bananas in each container/freezer bag.

Solstice Cake 2008: Rich Chocolate Drambuie Fruit Cake

Fruit Cakes are not just for Christmas

The topic of fruit cake seems to divide people into pro- and anti-fruit cake camps. In my family, Mom, Dad and I love fruit cakes. My sis couldn't care less about fruit cakes - she prefers mince pies. I recall Mom spending hours preparing her fruit cake for festive occasions (not just for Christmas or weddings). My childhood memories of weeks leading up to those special occasions are filled with the wonderful smell of caramelised sugar, which is part of Mom's labour intensive recipe. Her large and rich fruit cake is steamed for hours on the stove, which means she has to regularly check if she needed to add more boiling water to the steamer. Even with her decades of experience making fruit cake, there were odd occasions when her cake does not turn out perfect such as resulting in a soggy consistency. During my annual visit to Singapore to visit my family, Mom always has some of her fruit cake in the freezer ready for me to devour slowly (one small slice a day till it runs out). Fortunately in Sydney, Quikong's grandmother also makes a deliciously moist traditional fruit cake each year for us in time for the Christmas season.

Solstice Cake Event 2008
So really, there has been no need for me to make fruit cakes for myself. But in the spirit of research and prompted mainly by Sydney's current winter weather as well as an Australian blogger, The Food Nazi's inaugural food blogging event Solstice Cake 2008, I decided to make a different sort of fruit cake. I would have loved to try Lucy's version of the Marzipan Solstice Cake, especially since I discovered how easy it was to make my own marzipan last Christmas, or Aimée's Figgy Christmas Fruit Roll, which are full of figs, dark chocolate and spices. Unfortunately, Quikong doesn't like marzipan and I also did not have much time to mess around in the kitchen last week, so I dabbled with this recipe from the Australian Women's weekly instead because it intrigued me. Similar to Aimée's Figgy fruit roll, this cake has chocolate as well as cocoa in fruit cake! This recipe did not require much effort or skill, just time because rich fruit cakes take a long time to bake in a slow oven. I had all the ingredients in the pantry - we eat dried fruit regularly, and yes, I even stock glacé cherries because Quikong loves them.

Rich Chocolate Drambuie Fruit Cake

This quantity of mixture makes one 22cm round cake and 6 individual cakes which are ideal for gift-giving. If you prefer, you can make a large cake from this mixture — use a deep 22cm square or deep 25cm round cake pan and allow about 4 to 4½ hours for baking. This cake can be made three months ahead and stored in the refrigerator or freezer.

Moist ~ Luscious ~ Goodness

Kitchen Notes
- My substitutions:
Thickly sliced soft & juicy figs (e.g. Angus Park brand) instead of mixed peel
Almonds instead of pecans
Golden syrup instead of honey
- I added 1 tsp vanilla essence and also threw in some ground cinnamon and some freshly grated nutmeg.
- I forgot to add the dates (aarrgh!!), happens to me sometimes with long ingredients lists.
- Omitted: I did not use the browning essence (food colouring)
- Since I have an electric scale, I was able to half the recipe and baked it in a 18cm round cake tin and one mini spring-form tin (9.5cm).
- I set the temperature at 130°C fan-forced (150°C) throughout the baking process. The large cake took about 2.5 hours to bake.

Original recipe below is from the Australian Women's Weekly

Ingredients
2 1/3 cups (375g) sultanas
2¼ cups (375g) raisins, chopped
1 2/3 cups (250g) currants
1½ cups (250g) pitted prunes, chopped
1½ cups (250g) pitted dates, chopped
¾ cup (125g) mixed peel
2/3 cup (140g) red glacé cherries, halved
1 1/3 cups (340ml) Drambuie
1/3 cup (115g) honey
1 tablespoon grated lemon rind
250g butter, chopped
1½ cups (300g) firmly packed dark brown sugar
6 eggs
1 tablespoon Queen Parisian browning essence
90g dark chocolate, grated
1¼ cups (125g) pecans, toasted, chopped
2 cups (300g) plain flour
1 cup (150g) self-raising flour
¼ cup (25g) cocoa powder
extra pecans and glacé cherries, optional

Method

Combine fruit, 1 cup of the Drambuie, honey and rind in a bowl; mix well. Cover and stand overnight or for several days.

Grease 6 (¾ cup/180ml) paper cake moulds (or 6-hole Texas muffin pan). Line base and side of a deep 22cm round cake pan (or deep 19cm square cake pan) with 2 layers of brown paper and 2 layers of baking paper, bringing paper 5cm above the edge of the pan. Preheat the oven to very slow (120°C/100°C fan-forced).

Beat the butter and sugar in a large bowl with an electric mixer until just combined. Add the eggs one at a time, beating until just combined between additions. Beat in the essence. Add butter mixture to fruit mixture; mix well. Stir in chocolate, nuts, then sifted dry ingredients in two batches; mix well.

Fill the paper cake moulds to within 1cm from the top (fill muffin pans level with top of pan). Spread the remaining cake mixture into prepared cake pan.

Decorate tops with extra nuts and glacé cherries, if desired.

Bake individual cakes in a very slow oven for about 1½ hours or until cooked when tested. Brush hot cakes with some of the remaining Drambuie. Cover hot cakes tightly with foil; cool in pans. Increase oven temperature to slow (150°C/130°C fan-forced). Bake round cake in slow oven for about 3 hours or until cooked when tested. Brush hot cake with Drambuie, cover tightly with foil; cool in pans. Suitable to freeze.

Baby Fruit Cake with Mama Fruitcake

Tasting Notes
The chocolate taste was subtle and compliments the fruits nicely. I enjoyed sinking my teeth into the moist figs and prunes. We usually prefer eating the traditional fruit cake with custard but I was too lazy to make some. Instead, Quikong enjoyed it with a scoop of vanilla ice-cream. His only complaint was that it needed more fruits - I couldn't bring myself to tell him that I actually forgot to put in the dates. He doesn't usually read my blog, so I can admit this mistake to all of you :-)

I wonder if the flavours in this cake will develop more with time, just like a traditional fruit cake? But this cake is disappearing fast. This non-traditional fruit cake might even appeal to non-fruit cake lovers.

5-day update: Mmmm....The cake is even more moist and somehow the fruits have gotten sweeter after 5 days. I'll have to hide the rest of the cake from Quikong so that I can test out what happens to the cake when it has more time to rest.... ;-)

Dark Chocolate Beetroot Brownie

The first food blog I discovered was Béa's La Tartine Gourmande. I've been a big fan ever since. I always feel inspired by her stories, recipes, photography and food styling. I've tried and enjoyed many of her recipes - there are too many to mention. Recently, while doing my research on beetroot for my previous post (How do you Beet it?), I stumbled upon her Dark Chocolate Beet Brownie. Beetroot and dark chocolate...wow!

Whenever I come across a recipe that intrigues me, there is only one thing to do - make it! Since Peabody's virtual potluck Housewarming Party is coming up on 8th December, I thought that this will also be a good excuse to bake something sweet. I'm "bringing" this brownie to the party because it's so different - most people would not have tried before. I may even be able to persuade a few people to enjoy beetroot. That includes you beet ambivalent ladies - Kate , Susan , Cynthia and Wendy! ;-)

Béa adapted the brownie recipe from Cuisine Gourmande. Her original recipe can be found here.

My adjustments: In anticipation that Béa preferred the brownie to be less sweet, I increased the sugar to 120g. Since I wanted my brownie to be deep & dark, I also added a heaped tablespoon of cocoa powder with the flour. I used a square pan (7″ x 7″).

Verdict: This is a MUST for beetroot lovers. The sweet, earthy flavour of beetroot was a perfect match for the dark chocolate. Due to the use of ground almond and not as much butter as some brownie recipes, this brownie was moist without being dense. The texture was not like a typical brownie, but was more like a cross between a friand/fanancier(due to the ground almond ) and carrot cake (due to the shredded beetroot). I think I will increase the amount of cocoa next time. It got Quikong's two thumbs up, so Peabody, I hope that you and the other "guests" at the party will enjoy it too.

Why not join in the fun at Peabody's Housewarming Party? Make a dish and post the recipe on your blog by 6th December. You can also join the party if you don't have a blog. More details here.

Child-Approved Choc Chip Cookies

Since lemon cheesecakes are not always "child friendly", I wanted to bake something else for Quikong's 3 ½ year old niece, J, who was going to be at the birthday party last Saturday night. I decided to make the classic choc chip cookies.

I'm pleased to reported that these cookies got J's approval. It also got two thumbs up from Quikong, who said that "these are seriously good". This is a big deal because he can be quite a harsh critic of my baking and cooking. I thought the cookies were a little sweet for me. It's probably because I prefer to use dark choc in my cookies and I used milk choc for these ones since kids tend to prefer plain/milk choc bits. The texture is perfect though - crispy on the outside but slightly chewy towards the middle.

I placed the cookies in this pretty plastic Chinese take-away box (4 for $2) and it was cute to see J carrying the box around. I bought the little blue dinosaur for J's adorable little 2 months old brother, W.

"Child-Approved" Choc Chip Cookies
from Bill Granger's Sydney Food

125g unsalted butter, softened
1 ¼ cups brown sugar, tightly packed
1 tspn vanilla essence
1 egg, lightly beaten
1 ½ cups plain flour
a pinch of salt
1 ½ cups chocolate bits/chips

1
Preheat oven to 180°C. Place butter and sugar in a bowl and beat until light and creamy. Add vanilla and egg and stir to combine. Stir in the sifted flour, baking powder and salt till just combined. Fold through chocolate chips.

2
Place spoonfuls of cookie mixture on a greased and lined baking tray, allowing room for spreading. Cook for 15-20 minutes, until they turn pale gold (tip: DO NOT bake longer than that, unless you want very crispy cookies).

3
Allow to cool for 5 minutes on the tray before transferring cookies on a wire rack to cool further.

Makes about 24 cookies

TIP: I froze half of the cookie dough for another time. Roll the dough into a log and keep in a plastic wrap and foil in the freezer. To bake, thaw slightly and slice into 1 cm think before baking.

Australia's Biggest Morning Tea - Charity Cake Competition (Part I)

Tomorrow is the official day for Australia's Biggest Morning Tea , one of the Cancer Council Australia’s most popular and largest fundraising events. Every year, one of the departments at work organises a Charity Cake Competition where home baked cakes are judged according to various categories and then auctioned off. All the proceeds go to the Cancer Council.

... As if I needed an excuse to bake ...

I enjoy baking for charity. My first charity bake was when I was 14 years old and I baked 37 heart-shaped chocolate mud cakes in three straight days. I was chocolate phobic for almost a week after that. There is such a thing as too much chocolate, I discovered.

I have been thinking for a week about what I should bake. I had to take into account my lack of time this week, so the cake cannot be too time consuming or complicated. And it had to be unique. So, I decided to make a German cake from the Alsace region - Rotweinkuchen (Red Wine Cake) I got the recipe from my German friend, Eva of Sweet sins. She has many great recipes.

This was also an opportunity to show off my new toy – a cast aluminum traditional cake mould, one of the cool gadgets that Em gave me for my birthday two weeks ago. Wouldn't you agree that this mould is destined for great cakes? When I first laid my eyes on it, my mind started to go wild thinking of all the beautiful cakes I could make.

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However, I have to say that I am a little disappointed with the final product ….

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You know how sometimes you have a certain vision or fantasy of how your cake will turn out but in the end, the reality didn’t quite match up? Well, this is one such instance. It was not the mould’s fault though. It was the glaze’s fault…. and the baker. Oh well, at least this will be for a good cause. And I know that it will taste good because I've had rave reviews the last time I made it. Photos of the cake competition that was held today, the results and the cake auction will be in my next post, so stay tuned!

~ Rotweinkuchen ~

German Red Wine Chocolate Cake

200g butter
200g caster sugar
4 eggs
200g flour
1 tsp vanilla essence
1 tsp baking powder, heaped
125ml red wine
1 tsp cinnamon
1 tbsp cocoa, heaped
100g dark chocolate, finely chopped
icing sugar for dusting or chocolate glaze

1
Cream butter with sugar until pale and fluffy. Add eggs, one at a time,
and mix well.

2
Stir in cinnamon, vanilla essence, wine and chocolate till just combine (do not over mix). The mixture will look mushy.

3
Fold in the flour, cocoa and baking powder.

4
Pour into prepared baking tin and bake in a pre-heated oven (150 degrees Celsius, fan-forced) for 40-45 minutes or until a skewer inserted comes out clean.

5
Let cool on a rack and dust with icing sugar or chocolate glaze. Serve with fresh cream or ice-cream if desired.

The Sexiest Chocolate on Earth

Truffles. Would you agree? There is something naughty and seductive about chocolate truffles. Is it because of how smooth it melts in your mouth, or the indulgent ingredients that it is associated with? Have you noticed that whenever someone presents a bowl of chocolate truffles, women always let out a gleeful “wow”?

The first time that I was given “home made” truffles, it was from my friend PY, who was at the Le Cordon Bleu culinary school in Sydney [PY – thanks again for letting me finish (eating) your homework]. Then, last month my friend Em, who gives me samples of her baking, made some too. So, when I was thinking of making something to cheer up a friend I was visiting, truffles came to mind. I became quite confused by the many different recipes, so I decided to use a tried & tested recipe by Eva, a dear friend and fellow food blogger. It was surprisingly easy to make. I think a shiny chocolate coating would have made it more sexy ;-)

Truffles Three Ways
(I’ve always wanted to say that)
Dark Chocolate Truffles

coated with Cacao, icing sugar and crushed pistachios

Note: I omitted the chilli flakes, and used Cointreau in place of Kirsh

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Tip: As a gift, I placed the truffles in a small jar.

"Do I look sexy?"

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(Sorry about the quality of the photos - it's hard to take a good ones due to the reflection from the glass. Hopefully Eva, who is also my photography "coach" will be able to help me.)