tag:blogger.com,1999:blog-21974584132658173942024-02-06T21:48:51.230-08:00The Hungarian PantryThe best of Eastern European baking with my favourite cakes, pastries and sweet dishes from Hungary Anonymoushttp://www.blogger.com/profile/03421907968327389896noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-2197458413265817394.post-57358050808632622372013-07-26T13:55:00.000-07:002013-07-26T13:55:50.908-07:00Cherry and Lemon Cream Slice Cseresznyés Lepény<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTojLba_jEMGr-uaGzwTrWsfFZktocYoKgXj1L3iqZ5CehnwJF1fqJADqaks6hah5wnAToQWQjHCYv3AyV8IoaLYYnPJalWej2XTtmW7EyIFbt5hUzxLVqawpfImkL-87owi1yIBW299O/s1600/_MG_5738_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTojLba_jEMGr-uaGzwTrWsfFZktocYoKgXj1L3iqZ5CehnwJF1fqJADqaks6hah5wnAToQWQjHCYv3AyV8IoaLYYnPJalWej2XTtmW7EyIFbt5hUzxLVqawpfImkL-87owi1yIBW299O/s640/_MG_5738_2.jpg" width="426" /></a></div>
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<span style="color: #0c343d;">This is a lovely soft buttery pastry jewelled with sweet summer cherries and flavoured with kirsch or cherry liqueur. It's usually served just dusted with icing sugar but this time I added some home-made lemon curd to give it a tangy creaminess. You could serve it with lemon curd mixed with lightly whipped cream too or vanilla cream. Whatever you do it will be a delicious afternoon treat.</span></div>
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<span style="color: #0c343d;">100g butter</span></div>
<div style="text-align: justify;">
<span style="color: #0c343d;">125g vanilla infused caster sugar (or plain caster sugar and few drops of vanilla essence)</span></div>
<div style="text-align: justify;">
<span style="color: #0c343d;">pinch of salt</span></div>
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<span style="color: #0c343d;">2 eggs</span></div>
<div style="text-align: justify;">
<span style="color: #0c343d;">1 tsp kirsch (optional) </span></div>
<div style="text-align: justify;">
<span style="color: #0c343d;">1 tsp baking powder</span></div>
<div style="text-align: justify;">
<span style="color: #0c343d;">200g refined white spelt flour (or plain flour)</span></div>
<div style="text-align: justify;">
<span style="color: #0c343d;">grated zest of a lemon or a lime</span></div>
<div style="text-align: justify;">
<span style="color: #0c343d;">100ml milk </span></div>
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<span style="color: #0c343d;">400g cherries, stones removed</span></div>
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<span style="color: #0c343d;">Preheat the oven to 180C. Mix the butter and sugar until smooth, light in colour and fluffy. Add the salt, lemon zest, kirsch, eggs and mix well until very smooth. Mix the baking powder with the flour and add it gradually to the mix also adding a little bit of the milk each time until all completely incorporated. Grease and line a 20x30cm brownie tray, pour in the cake mix and spread the cherries on top. Bake in the oven for 40 minutes or until cooked through. Cool and slice, dust with icing sugar. I cut each slice horizontally and spread a little lemon curd in the middle before sandwiching them together again. But it would be lovely to serve it with some lemon curd flavoured whipped cream too.</span></div>
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Anonymoushttp://www.blogger.com/profile/03421907968327389896noreply@blogger.com0tag:blogger.com,1999:blog-2197458413265817394.post-12092937984303425122013-07-14T13:19:00.000-07:002013-07-14T13:19:14.765-07:00Elderflower cordial Bodzaszörp<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ4r03SsoAnQHRadumMvi-7E-pu7WCP3rQWqchqZDhzfPTw74CiUuAhsQ10ufYgBRQf3T5uEMo8CZB4xsJEbkEMvkl0cbrJrR-0P0Cm6QZutfIY2es912xfHFEvHjVYTo0R4rb_I3AzCSM/s1600/_MG_5708.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ4r03SsoAnQHRadumMvi-7E-pu7WCP3rQWqchqZDhzfPTw74CiUuAhsQ10ufYgBRQf3T5uEMo8CZB4xsJEbkEMvkl0cbrJrR-0P0Cm6QZutfIY2es912xfHFEvHjVYTo0R4rb_I3AzCSM/s640/_MG_5708.jpg" width="406" /></a></div>
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<span style="color: #134f5c;">This
is a fragrant, lemony and not too sweet cordial made from the humble
elderflower. Plenty to pick from June onwards and it still amazes me how
many delicious things you can make with a flower that is free to forage
and so abundant this time of year. Make sure you pick elderflowers
from bushes protected from pollution, on a dry day. Only pick fully
open flowers that have not yet started to drop their petals. Shake the
heads so little insects can drop and escape from the flower heads, but
don't wash them as it will also wash away some of the fragrant pollen
that would give your cordial that distinct lovely scent and flavour. Try
to use it as soon as you collected them. </span></div>
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<span style="color: #134f5c;">This
recipe is for a larger quantity and it makes about 4 litres of cordial.
But do half the quantities if you like according to your needs.</span></div>
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<span style="color: #134f5c;">I
don't use citric acid in my cordials for preserving as I freeze the lot
in smaller containers and defrost one at a time, this will keep in the
fridge for a few days no problem. </span></div>
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<span style="color: #134f5c;"><br /></span></div>
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<span style="color: #134f5c;">2kg granulated sugar</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">50 elderflower heads (or more if you prefer a stronger flavour)</span></div>
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<span style="color: #134f5c;">4 oranges, thinly sliced</span></div>
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<span style="color: #134f5c;">4 lemons, thinly sliced</span></div>
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<span style="color: #134f5c;">4 limes, thinly sliced</span></div>
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<span style="color: #134f5c;"><br /></span></div>
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<span style="color: #134f5c;">Put
the sugar with 2.5 litres of water into a saucepan and gently heat
until the sugar has completely dissolved. Bring to the boil. Add the
elderflower heads and bring back to the boil, then remove from the heat
immediately. Put the sliced lemons, limes and oranges into a big bowl or
large pot and pour over the hot elderflower syrup. Stir and let it
cool. Cover and leave it to infuse for 24 hours. </span></div>
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<span style="color: #134f5c;">Strain
through a fine sieve or muslin and store in small plastic bottles or
containers in the freezer. If you wish to add citric acid, you will need
50g added at the stage where you mix the liquid with the citrus fruit. </span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">Elderflower cordial makes a fantastic summer drink diluted with water or fizzy water or added to prosecco
or champagne. You can boil it down to a thicker syrup too and use it
for topping ice creams and puddings. Elderflower cordial can also be a
base for ice cream, jellies, flavouring cakes or infusing strawberries
in summer desserts. I recently made a lovely gluten free elderflower and
blueberry almond cake from Scandilicious Baking it was really
excellent. </span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">Don't forget to revisit these bushes in the autumn when the elderberries are ready to pick. They make excellent jams and preserves full of vitamin C. Here is the link to my favourite <a href="http://thehungarianpantry.blogspot.co.uk/search/label/elderberry" target="_blank">elderberry jam</a> recipe.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/03421907968327389896noreply@blogger.com0tag:blogger.com,1999:blog-2197458413265817394.post-30321422016052190382013-07-03T13:58:00.000-07:002013-07-03T13:58:11.098-07:00Cherry Cake Cseresznyés Piskóta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wi-aNKGU7UusopIoDHTmcPXWUIRojini7jD6mJ_9ikJS_FiVOG4fkN9Ynv5Oeeea1uTfw-E5ENcgfDs7EzzaaudTX1qBPW6bGgjGIpqqli-oeVhg07lIdTG8u4tKsXL87eH3yUdqpUAB/s639/_MG_5687.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wi-aNKGU7UusopIoDHTmcPXWUIRojini7jD6mJ_9ikJS_FiVOG4fkN9Ynv5Oeeea1uTfw-E5ENcgfDs7EzzaaudTX1qBPW6bGgjGIpqqli-oeVhg07lIdTG8u4tKsXL87eH3yUdqpUAB/s640/_MG_5687.jpg" width="426" /></a></div>
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<span style="color: #0c343d;">A very easy and quick summer cake to make when there are plenty of fresh cherries around. Light as a feather and the almond sprinkling gives it a crunchy topping. Great with afternoon tea. </span></div>
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<span style="color: #0c343d;">Cherry or morello cherry sponge cakes are very popular in Hungary and they are made in enormous trays. This is a smaller cake for a regular 23 cm spring form cake tin, but feel free to double the sponge mix if you wish to use a large baking tray.</span></div>
<div style="text-align: justify;">
<span style="color: #0c343d;">I also baked a couple of excellent gluten free cakes recently which I will hopefully make again. Both made with ground almonds (or almond flour) and flavoured with elderflower/orange. That reminds me of sharing my recipe for elderflower cordial soon, it's high season for picking them at the moment!</span></div>
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<span style="color: #0c343d;">4 eggs, whites and yolks separated</span></div>
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<span style="color: #0c343d;">6 tbsp vanilla infused caster sugar (or plain caster sugar)</span></div>
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<span style="color: #0c343d;">4 tbsp water</span></div>
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<span style="color: #0c343d;">few drops of almond extract</span></div>
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<span style="color: #0c343d;">8 tbsp wholemeal spelt flour (or plain flour)</span></div>
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<span style="color: #0c343d;">1 tsp baking powder</span></div>
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<span style="color: #0c343d;">two handfuls of fresh cherries, stoned</span></div>
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<span style="color: #0c343d;">handful of sliced almonds </span></div>
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<span style="color: #0c343d;">Preheat oven to 180C. Mix the egg yolks with the caster sugar until smooth and pale in colour. Add the water, almond extract and mix well. Add the baking powder and flour gradually and mix well. Beat the egg whites until stiff peaks form then fold in gently a spoonful at a time until all of it has been incorporated into the sponge mix and it has become light and airy. Pour the mix into a greased and lined spring form tin. Sprinkle over the cherries and then the almonds and bake in the oven for 30-40 minutes or until cooked through and golden colour. Dust with icing sugar and serve with thick vanilla cream. </span></div>
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Anonymoushttp://www.blogger.com/profile/03421907968327389896noreply@blogger.com0tag:blogger.com,1999:blog-2197458413265817394.post-31340017351022573472013-05-18T07:00:00.000-07:002013-05-18T07:00:38.135-07:00Cherry and Almond Mini Loaves<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb4NtMiCLtxCVMdenHkdwqclJYo8g_964_HZ_7en0Kqxhyphenhyphen4TCi-dL_ARmJ9l2whrDJrPU4eJMT2Fl-A_qlI15yI5_dkgidb3gcuiNYYSMLiMLZU1zRpl9wZmQL9UR1wyVzqj8I7P0-1HXP/s1600/_MG_5684.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb4NtMiCLtxCVMdenHkdwqclJYo8g_964_HZ_7en0Kqxhyphenhyphen4TCi-dL_ARmJ9l2whrDJrPU4eJMT2Fl-A_qlI15yI5_dkgidb3gcuiNYYSMLiMLZU1zRpl9wZmQL9UR1wyVzqj8I7P0-1HXP/s640/_MG_5684.jpg" width="458" /></a></div>
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<span style="color: #134f5c;">I have been longing to use this mini loaf baking tray for a while and was trying to come up with a good bake to go with it. Looking through my leftover winter baking ingredients I found marzipan and glacé cherries that needed to be added to a cake at some point. The sponge mix recipe is the one I always bake but instead of caster sugar, I creamed the egg yolks with the marzipan. It's really quick to make and you could substitute the marzipan with ground almonds and caster sugar and add any other dried fruit too.</span></div>
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<span style="color: #134f5c;"><br /></span></div>
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<span style="color: #134f5c;">4 eggs separated</span></div>
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<span style="color: #134f5c;">100g golden marzipan, chopped </span></div>
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<span style="color: #134f5c;">8 heaped tbsp plain white spelt flour (or plain white flour)</span></div>
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<span style="color: #134f5c;">4 tbsp water</span></div>
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<span style="color: #134f5c;">2 tsp baking powder</span></div>
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<span style="color: #134f5c;">few drops of almond extract</span></div>
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<span style="color: #134f5c;">200g natural colour glacé cherries, chopped</span></div>
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<span style="color: #134f5c;">confectioner's sugar to decorate</span></div>
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<span style="color: #134f5c;"><br /></span></div>
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<span style="color: #134f5c;">Preheat oven to 180C. Separate the eggs and mix the egg yolks with the marzipan until really smooth and creamy and pale in colour. Add the water and almond extract and mix until smooth again. Add the baking powder and mixing it slowly add the flour a spoonful at a time. Beat the egg whites until stiff peaks form and very gently fold into the sponge mix a third at a time and mix until light and fluffy. Do not over mix as the air will have to stay in the sponge to get it light. Add the cherries and gently mix, leave a small handful to scatter on top. Grease the baking tray with butter and line with baking parchment each one generously. Divide the mix between the mini loaf spaces, it should fill them 3/4 full. Scatter the rest of the cherries on top and sprinkle with white crystals of confectioner's sugar. Bake in the oven for 35-40 minutes. These loaves freeze well too. Defrost completely and crisp up in a hot oven for 5 minutes before serving.</span></div>
Anonymoushttp://www.blogger.com/profile/03421907968327389896noreply@blogger.com0tag:blogger.com,1999:blog-2197458413265817394.post-13152980741735141182013-04-26T05:27:00.001-07:002013-04-26T05:27:29.732-07:00Apple Cinnamon Muffins with Pecan Streusel Topping<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SjGgpsjalNMkXdPTzyVG0ZWQQomX3C58d1ogl1rxTTHpUZD4mOjV17gFpmJCtXzGfmG5JjcvUkfdDgiTC7hcSRdljIb4QZWgCiiwtT3Lhjmt6XsIS6QpZ4h6Hx7j195eQIQl-DgyE_pL/s1600/_MG_5674.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SjGgpsjalNMkXdPTzyVG0ZWQQomX3C58d1ogl1rxTTHpUZD4mOjV17gFpmJCtXzGfmG5JjcvUkfdDgiTC7hcSRdljIb4QZWgCiiwtT3Lhjmt6XsIS6QpZ4h6Hx7j195eQIQl-DgyE_pL/s640/_MG_5674.jpg" width="426" /></a></div>
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<span style="color: #134f5c;">Muffins are one of the things I never had much luck with before. The recipes I tried were always a little bit disappointing, never tasted as good or looked as plump as they were supposed to. Going back to classics, I had a look through my Delia Smith books and found her basic American muffin mix a really good one, plus she had quite a few ideas for toppings, which are really so trendy again. </span></div>
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<span style="color: #134f5c;">I love the crunchy <i>streusel</i> topping on her muffin cake, which I used in this recipe. It's a crumble mix made with sugar, butter, flour and nuts usually sprinkled on top of cakes in Germany, it gives an extra texture and nice rich looks to the muffins. I replaced the flour for spelt and made mine an apple-cinnamon version. All in all what can I say? Pippa Middleton eat your heart out, Delia Smith still rocks!</span></div>
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<span style="color: #134f5c;">For 15 normal size muffins:</span></div>
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<span style="color: #134f5c;">300g white spelt flour (or plain flour)</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">1level tbsp baking powder</span></div>
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<span style="color: #134f5c;">half tsp salt</span></div>
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<span style="color: #134f5c;">half tsp ground cinnamon </span></div>
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<span style="color: #134f5c;">2 eggs, beaten</span></div>
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<span style="color: #134f5c;">220 ml milk</span></div>
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<span style="color: #134f5c;">75g self raising flour (or plain flour with a pinch of baking powder)</span></div>
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<span style="color: #134f5c;">1 tsp ground cinnamon</span></div>
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<span style="color: #134f5c;">50g chopped pecan nuts</span></div>
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<span style="color: #134f5c;">The secret of a good fluffy and light muffin is in the mixing. You must never over-mix the ingredients. For this reason it is suggested to sift the dry ingredients twice so that you only have to mix the wet ingredients in very little. This stops the flour activating too much, so as long as there are no white clouds of flour in the mix, don't worry if it looks a bit on the lumpy side, it's fine.</span></div>
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<span style="color: #134f5c;">Preheat oven to 200C, gas mark 6. </span></div>
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<span style="color: #134f5c;">Sift the flour, salt, baking powder, cinnamon into a bowl. Mix the eggs, vanilla extract, milk and melted butter in another bowl until smooth. Then sift the flour mix into the egg mix again and fold in with a wooden spoon very gently 10-15 times. Fold in the chopped apples gently. Spoon the mix into muffin cases in a muffin tray just enough to fill the cases. Make the topping by rubbing the flour, cinnamon and butter together until crumbly. Add the sugar and the nuts, mix well then sprinkle the water over the mix and press it loosely together. Sprinkle this over the muffins generously and bake in the oven for 30-35 minutes, until cooked through. Cool on a wire rack.</span></div>
<br />Anonymoushttp://www.blogger.com/profile/03421907968327389896noreply@blogger.com0tag:blogger.com,1999:blog-2197458413265817394.post-41000858080194946802013-04-24T08:03:00.001-07:002013-04-24T08:03:53.966-07:00Blueberry and Spelt Birthday Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-k99Ji4Bnt4jvTOUppOyyowk13BTPWit39ybxcVsN4WhwZI8aV_lLlwMyCSFWBtpCnaI10RR3lxWscMB2dt6TLbxFIW_6Vbv3dcVlhWgIsYTTBbOtyO19udrez96pyVe6w6b3ZlE_2uWL/s1600/_MG_5647.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-k99Ji4Bnt4jvTOUppOyyowk13BTPWit39ybxcVsN4WhwZI8aV_lLlwMyCSFWBtpCnaI10RR3lxWscMB2dt6TLbxFIW_6Vbv3dcVlhWgIsYTTBbOtyO19udrez96pyVe6w6b3ZlE_2uWL/s640/_MG_5647.jpg" width="426" /></a></div>
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<span style="color: #0c343d;">I made this cake for our little one Leo's 2nd birthday last weekend. He loves blueberries and any cakes, so I wanted to make something special but not too sweet for him. He also has a bit of eczema problem and can't eat heavily creamy puddings, so I used creme fraiche instead of butter or cream filling. The sponge is a standard one I use for many recipes, you add the same number of tablespoons of water and sugar as the number of eggs you use and double number of tablespoons of flour. You can then reduce or increase the quantity as you wish. I learned it from a friend's Mum, she told me a little rhyme to remember it for the rest of my life :-) It goes like this: <i>"Ahány tojás annyi víz, dupla cukor, dupla liszt"</i> In this rhyme you might notice she adds more sugar (!) but I half this for my recipes these days. </span></div>
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<span style="color: #0c343d;">3 eggs, whites and yolks separated</span></div>
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<span style="color: #0c343d;">6 tbsp wholemeal spelt flour (or plain flour)</span></div>
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<span style="color: #0c343d;">For filling and decorating:</span></div>
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<span style="color: #0c343d;">blueberry jam </span></div>
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<span style="color: #0c343d;">300 ml creme fraiche</span></div>
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<span style="color: #0c343d;">fresh blueberries </span></div>
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<span style="color: #0c343d;">chopped pistachios</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnsXoeSgvO7sVQFLFvebFnCTMiZTb3bs4CHQFKJxs_GjOIe47sDi27SagfN_RgCwHdOowCz_g96OYfg6_MmmNqHrKuGsTLXDqkZASPCBnLQLLKl4Ek2y4qegSc4oH7KKQYMzxda2Ss1_Q9/s1600/_MG_5651.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnsXoeSgvO7sVQFLFvebFnCTMiZTb3bs4CHQFKJxs_GjOIe47sDi27SagfN_RgCwHdOowCz_g96OYfg6_MmmNqHrKuGsTLXDqkZASPCBnLQLLKl4Ek2y4qegSc4oH7KKQYMzxda2Ss1_Q9/s640/_MG_5651.jpg" width="426" /></a></div>
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<span style="color: #0c343d;">Preheat the oven to 180C. Beat the egg whites until stiff peaks form. Mix the egg yolks with the sugar until completely smooth and pale in colour. Add the water and vanilla extract and mix well. Add the baking powder and the flour gradually and mix well again. Using a wooden spoon, very gently fold in the egg whites so that all the air is incorporated and the sponge mix is light and fluffy. Pour into a lined 20 cm cake tin and bake for 30-40 minutes until cooked through. Let it cool on a wire rack then slice into two discs. Beat the creme fraiche with 3 tbsp icing sugar until it resembles soft peaks of double cream, but add more sugar if you like it sweeter. Spread the blueberry jam and the creme fraiche on one half of the cake, place the other half on top. Sprinkle the top with icing sugar, pile some more creme fraiche on top and arrange the blueberries in the middle. Sprinkle with the chopped pistachios and serve the remaining creme fraiche on the side.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/03421907968327389896noreply@blogger.com0tag:blogger.com,1999:blog-2197458413265817394.post-22506340178586714142013-04-24T07:35:00.001-07:002015-04-01T13:17:55.208-07:00Sweet Milk Loaf Fonott Tejes Kalács <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaea5sSK8_YtICtVzJyhrz6YCLUOtrSZJHTf_zxeu6LgTJJ6Lkwak33wwxnElA9_muwsUNXL0vyDqOeBpfHitJ-zqJ62siZ-Gd7KMtBmpFUl09E7COM4_Q2wm9KFgilHt2ZyZUH3Sbt8Vu/s1600/IMG_0849.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaea5sSK8_YtICtVzJyhrz6YCLUOtrSZJHTf_zxeu6LgTJJ6Lkwak33wwxnElA9_muwsUNXL0vyDqOeBpfHitJ-zqJ62siZ-Gd7KMtBmpFUl09E7COM4_Q2wm9KFgilHt2ZyZUH3Sbt8Vu/s640/IMG_0849.jpg" height="640" width="474" /></a></div>
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<span style="color: #0c343d;">As I was toasting the last of the sweet milk loaf I made this Easter, it reminded me how much I wanted to share this recipe. Sweet milk loaves or <i>Kalács </i>you can buy in Hungary all year round, but has a particular significance around Easter. It's perfect with the smoked cured ham for Easter Sunday breakfast but also freezes really well and ready to eat later on with butter and jam, like we did. Braiding the many strands of this loaf can be daunting but I found some excellent video tutorials on YouTube and will include in the recipe below. There are choices of how many strands you want to braid, less is a bit easier, but this one is made with 6 strands and was not too complicated to do at all. Also I think this is a great dough to use for braiding, it keeps its shape and beautiful shiny strands while baking. This is a lovely breakfast bread to make all year round, if you like a brioche, you will love this kalács too! I used refined spelt flour in this recipe as I have been using it for most of my baking recently, but plain white flour is also fine to use.</span></div>
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<span style="color: #0c343d;">250ml double cream</span><br />
<span style="color: #0c343d;">50g butter</span></div>
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<span style="color: #0c343d;">1 egg</span></div>
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<span style="color: #0c343d;">500g refined spelt flour (or plain flour)</span></div>
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<span style="color: #0c343d;">pinch of salt</span></div>
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<span style="color: #0c343d;">3 tbsp caster sugar</span></div>
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<span style="color: #0c343d;">1 packet of dried yeast (7g)</span></div>
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<span style="color: #0c343d;">1 egg yolk for glazing</span></div>
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<span style="color: #0c343d;">Warm the cream and butter until completely melted and allow to cool to room temperature.</span></div>
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<span style="color: #0c343d;">Sift the flour, sugar, salt, yeast into a bowl. Add the beaten egg and the egg white and mix well. </span></div>
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<span style="color: #0c343d;">Add the warm milk and butter mix and knead for about 10 minutes or until you get a smooth, elastic dough that comes away from the sides of the bowl. Cover and let it prove in a warm place for 1 to 2 hrs or until doubles in size. When ready to braid, divide the dough into 6 and roll them into a 40cm long strand each. Bunch them at the top, arrange them into a fan shape and start braiding. Study <a href="http://www.youtube.com/watch?v=22p3wIHLupc" target="_blank">this</a> tutorial from YouTube before you have a go. This is what mine looked like after braiding:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivfStPY-iNaPP9sWi90G0DTVveaUp62QHMZlqaCCTtq-rjSdNQss9LXrgNnr_Al8Rnm152kZgQy-4GMDINXraWOBWqdswX8O1oszgBVVSShyphenhyphenPIxtaf-Pzvc6iQC4VKTYMj3UYwwOWR0WWT/s1600/IMG_0701.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivfStPY-iNaPP9sWi90G0DTVveaUp62QHMZlqaCCTtq-rjSdNQss9LXrgNnr_Al8Rnm152kZgQy-4GMDINXraWOBWqdswX8O1oszgBVVSShyphenhyphenPIxtaf-Pzvc6iQC4VKTYMj3UYwwOWR0WWT/s640/IMG_0701.jpg" height="640" width="420" /></a></div>
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<span style="color: #0c343d;">When ready, let it prove in a warm place until you warm the oven to 180C. </span><span style="color: #0c343d;">Glaze the loaf with the beaten egg yolk and</span><span style="color: #0c343d;"> bake for about 30 minutes or until golden and cooked through.</span></div>
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<span style="color: #0c343d;">Delicious eaten fresh, but also freezes well and it is perfect toasted for breakfast.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/03421907968327389896noreply@blogger.com0tag:blogger.com,1999:blog-2197458413265817394.post-14849033054243725012013-03-18T06:39:00.000-07:002013-03-18T06:39:51.246-07:00Ízes Bukta <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrAzT1QRpHpa4pI7wR7VeV572BZyISdFDV4kJR1F-BepLQcxoTsiNPBkc2ErsanLteTziV21VFR4qYF3zpJnrz8H4L4ky52kLZeHZm6jGj1MWWqlltLcKozVKq8X6eeVRwEZZymHIEjM7L/s1600/_MG_5574.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrAzT1QRpHpa4pI7wR7VeV572BZyISdFDV4kJR1F-BepLQcxoTsiNPBkc2ErsanLteTziV21VFR4qYF3zpJnrz8H4L4ky52kLZeHZm6jGj1MWWqlltLcKozVKq8X6eeVRwEZZymHIEjM7L/s640/_MG_5574.jpg" width="426" /></a></div>
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<span style="color: #134f5c;"><i>Bukta </i>is a light and mildly sweet dough filled with firm jam and baked snugly in the oven to be shared with friends around the table.</span><span style="color: #134f5c;"> The most traditional jam to use is the creamy, smooth aromatic prune jam <i>szilvalekvár</i>. It's not easy to get hold of it in the UK and I was lucky that my husband bought me something similar in France on his last trip. It would be equally tasty to use any other type of jam that is not too runny. Or even whole fruits like blackberries instead of jam would be delicious. I made mine with refined (white) spelt flour, but it's easy to replace it with plain flour. Spelt is healthier, lighter and more digestible and I really liked working with the spelt dough. Serve this warm or cool with some home made vanilla sauce or custard or cream.</span></div>
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<span style="color: #134f5c;">500g white spelt flour (or ordinary white flour)</span></div>
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<span style="color: #134f5c;">1 packet (7g) dried yeast</span></div>
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<span style="color: #134f5c;">60g butter</span></div>
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<span style="color: #134f5c;">300 ml milk</span></div>
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<span style="color: #134f5c;">2 egg yolks</span></div>
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<span style="color: #134f5c;">pinch of salt</span></div>
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<span style="color: #134f5c;">creamy smooth prune jam for filling (or other jam of your choice)</span></div>
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<span style="color: #134f5c;">Start by heating up the milk with the butter until melted and almost boiling, then let it cool to lukewarm temperature. This process of scalding the milk will make your dough lighter and mixed with the melted butter, easier to work into the dry ingredients. Sift the flour, sugar, salt, yeast into a bowl and mix well. Add the egg yolks, warm buttery milk and mix with a wooden spoon or a dough hook until you get a smooth dough that comes away from the side of the dish. Cover and allow it to double in size in a warm place. This takes about an hour. Take the dough and gently knead it over on a floured surface. Roll out to about 1cm thickness and cut it up to 8cm squares. Put a teaspoon of jam on each one and roll them up into a ball or cylinder shape, tucking the sides in. Place them snug into a greased 23 cm cake tin and brush with melted butter. Preheat oven to 180C. Let them prove until the oven is warming up. Bake until they are cooked through and golden on top. In my oven this took about 40 minutes and I covered the top with tinfoil halfway through to stop it colour too much. Let it cool in the tin and dust with plenty of icing sugar. Serve with cream or warm vanilla sauce.</span></div>
Anonymoushttp://www.blogger.com/profile/03421907968327389896noreply@blogger.com2tag:blogger.com,1999:blog-2197458413265817394.post-75808787019308382162013-02-25T06:56:00.000-08:002013-02-25T06:56:28.263-08:00Darázsfészek Walnut Bun Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5gwOGXJn8F34bVJvsHJwRLcswyqmUm-uVjHUTE_PwbCq6X_vehEhY7_fjgJsW3M_Vprv0MqNXJWrIgmBdNJ88RWq6tpP2r_mXClBO8dx4fcECXNtzF9hcxBz4mCK-WpLmlhlt1vMwFWWl/s1600/Dara%CC%81zsfe%CC%81szek.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5gwOGXJn8F34bVJvsHJwRLcswyqmUm-uVjHUTE_PwbCq6X_vehEhY7_fjgJsW3M_Vprv0MqNXJWrIgmBdNJ88RWq6tpP2r_mXClBO8dx4fcECXNtzF9hcxBz4mCK-WpLmlhlt1vMwFWWl/s640/Dara%CC%81zsfe%CC%81szek.jpg" width="424" /></a></div>
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<span style="color: #134f5c;">Variations on this tasty treat can be found all over Europe. In Hungarian it literally translates "wasp's nest" and is usually made with walnuts, cocoa or cinnamon. Makes a great brunch or delicious breakfast buns but it's also great as a celebration cake to have around any holidays or take it to your friend's house as a present. It can be baked in a round tin or a square roasting tray but make sure the dish is deep enough for the buns to rise. A couple of things make this cake really soft and fluffy, one of them is scalding the milk with the butter before adding it cooled down to the dough. And the other is brushing the buns with hot sweet milk while they are baking. This will also add a lovely shiny glow to its finish. This quantity will fill a large 30x40 baking dish. But I wanted to make round cakes so I used a 23cm round and a smaller 20cm cake tin. It freezes well if you are not likely to finish the whole lot in a hurry. Best served with fresh vanilla custard.</span></div>
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<span style="color: #134f5c;">For the dough:</span></div>
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<span style="color: #134f5c;">500g plain flour</span></div>
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<span style="color: #134f5c;">200g walnuts, ground to a coarse breadcrumb texture with a food processor</span></div>
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<span style="color: #134f5c;">For the top:</span></div>
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<span style="color: #134f5c;">First make the dough. Heat up the milk with the butter until almost boiling, then let it cool to room temperature. Sift the flour, yeast, icing sugar, salt into a bowl and mix well. Add the beaten eggs and then the lukewarm milky butter mix. Mix thoroughly and knead for 10-15 minutes until the dough comes off the sides of the dish. Either leave in a warm place to double in size for about an hour, or leave it in the fridge overnight for slow cold fermenting like I did. You achieve the same result but the latter gives you a more stable, more digestible and easier to handle dough that will be ready for baking in the morning. When you are ready to bake, bring the dough to room temperature for 30 minutes if it's in the fridge. Knead it briefly on a floured surface, then divide into two. Roll out each to a 30x40cm rectangle shape. Brush it with melted butter, sprinkle with icing sugar and walnut equally divided between the two. Roll up from the longer end and cut up into 5cm discs. You will get around 16-18 buns. Place them into a buttered baking dish or cake tin, loosely next to each other and put the tin(s) in the oven, then switch the oven on 180C/gas mark 4. While the oven is warming up, the buns will have time to prove once again. From that point it takes around 30 minutes to bake them ready, during which time you can warm up the milk with the sugar and vanilla until almost boiling, and brush the buns with the milk as soon as they start to colour a couple of times while baking. My oven is really fierce so I covered the cakes with tinfoil once they reached a nice golden colour. It is done when the testing skewer comes out clean. Leave it to cool on a wire rack and it will keep fresh for a couple of days or also freezes well. Defrost thoroughly and warm up in the oven for 5 minutes before serving it with fresh vanilla custard.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/03421907968327389896noreply@blogger.com0tag:blogger.com,1999:blog-2197458413265817394.post-13062724168710555442013-02-22T06:42:00.000-08:002013-02-22T06:42:18.482-08:00Seville Orange Marmalade Narancs lekvár <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfmZ3_ipj0UFwpmoMe5mzzozkpP0gMWLLjOEGDTqayNXlmCZYvxffsOpou6Zq-jddKbGxuXtsYIR5VgK3NnQjxpWBuL-gV3PWWyGSC6M9qTRKGYsWHqtgaPryi3QvY9suI5FINZU4qEll/s1600/IMG_3831.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfmZ3_ipj0UFwpmoMe5mzzozkpP0gMWLLjOEGDTqayNXlmCZYvxffsOpou6Zq-jddKbGxuXtsYIR5VgK3NnQjxpWBuL-gV3PWWyGSC6M9qTRKGYsWHqtgaPryi3QvY9suI5FINZU4qEll/s640/IMG_3831.jpg" width="426" /></a></div>
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<span style="color: #134f5c;">January and February are the best months to buy really good Seville oranges which are the best suited for making marmalade. This has been a craze for many over the past few years and I have made far too many bottles which often become presents to give away. Can't beat a really good home made marmalade though and this recipe is the best one I used so far, it's based on the one from Sarah Raven's Garden Cookbook. Not too sweet and I cut mine quite fine as nobody in my family likes a chunky cut. </span></div>
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<span style="color: #134f5c;">2kg Seville oranges</span></div>
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<span style="color: #134f5c;">Wash the oranges and put them whole into a large pan with 3 litres of water and the salt. Bring to the boil and gently simmer until the oranges are very soft, this takes at least about an hour. Reserve the liquid, half the oranges, scooping out the pith and pips into a saucepan. Add 300ml water to this and simmer for another 10 minutes. This releases more setting agents from the pips. Slice the orange skin as thin or as chunky as you like to eat it and add to the reserved liquid, together with the strained liquid from the pith and pips. Add lemon juice, sugar and gently warm up and stir until dissolves. Bring to a rapid boil and keep it there until setting point is reached. You can check this by putting a teaspoon of jam on a fridge cold plate and if it wrinkles and jam like, it is ready. If not, carry on boiling it for a bit longer. I find this can very quite a lot. When ready, take it off the heat and rest for 15-20 minutes to let the fruit bits settle, this will stop everything floating straight to the top of the filled jars. Skim the scum from the surface while cooling, although this is only air bubbles created during boiling, so not essential. Give it a stir and fill up your warm, sterilised jars.</span></div>
Anonymoushttp://www.blogger.com/profile/03421907968327389896noreply@blogger.com0tag:blogger.com,1999:blog-2197458413265817394.post-32969096223180395162013-02-19T07:56:00.000-08:002013-02-19T07:56:28.507-08:00Nigella's Lemon and Almond Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjx459t3B5-zcGPFXpn_1yszEQAUpLcL_WgCFsp-CScZfbxLAjMu_US2w4VVlkHU_w0uLcNfIoWAsd_55QrhXqCFxU_izzJvissRWhG02bMaGR7Ah6uCXurIg-0f69_fmhl15RssXyt0AZ/s1600/_MG_5554.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjx459t3B5-zcGPFXpn_1yszEQAUpLcL_WgCFsp-CScZfbxLAjMu_US2w4VVlkHU_w0uLcNfIoWAsd_55QrhXqCFxU_izzJvissRWhG02bMaGR7Ah6uCXurIg-0f69_fmhl15RssXyt0AZ/s640/_MG_5554.jpg" width="462" /></a></div>
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<span style="color: #134f5c;">We all love lemon and almonds in our house and I often make this cake as it's simple and doesn't need too many ingredients. The recipe is from Nigella Lawson's 'How to be a domestic goddess'. </span></div>
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<span style="color: #134f5c;">It's still winter and the height of citrus season hence this cake made it to my blog even though it's not very Hungarian in origin, probably more Middle Eastern. Must warn you it has a lot of butter in it, but on the bright side it has hardly any flour. In fact I think you could probably substitute it with more ground almonds to make it absolutely gluten free.</span></div>
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<span style="color: #134f5c;">You only need one bowl for mixing, it's quick and stays moist and delicious for days. We served it with creme fraiche and the <a href="http://thehungarianpantry.blogspot.co.uk/2013/01/cardamom-and-saffron-poached-pears.html" target="_blank">saffron poached pears</a> I posted earlier they pair up really well with almonds.</span></div>
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<span style="color: #134f5c;">225g soft unsalted butter</span></div>
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<span style="color: #134f5c;">225g caster sugar</span></div>
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<span style="color: #134f5c;">4 eggs</span></div>
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<span style="color: #134f5c;">225g ground almonds</span></div>
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<span style="color: #134f5c;">grated zest and juice of 2 lemons</span></div>
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<span style="color: #134f5c;">Preheat oven to 180C/gas mark 4. Cream together the butter and sugar until almost white. Beat in the eggs one at a time, adding a bit of the flour after each one. When it's all really well mixed, gently fold in the ground almonds, almond extract, lemon zest and juice. Pour the mix into a greased and lined spring form cake tin (21-23cm) and bake for about an hour until firm, cooked through and the testing skewer comes out clean. You may need to cover it with foil halfway through if your oven is too fierce and the top colours too much. When ready, let it cool, take it out of the tin and wrap in tin foil and it will keep for several days. According to Nigella this cake will be best left for a couple of days, but we tried it the next day. Dust it with icing sugar before serving with cream, creme fraiche, berries or whatever takes your fancy.</span></div>
Anonymoushttp://www.blogger.com/profile/03421907968327389896noreply@blogger.com0tag:blogger.com,1999:blog-2197458413265817394.post-18785946378697996682013-02-13T08:11:00.000-08:002013-02-13T08:11:02.213-08:00Cinnamon pancakes with blueberry compote<div class="separator" style="clear: both; text-align: justify;">
<span style="color: #134f5c;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_Rvh62ZGp1H31fAOskdgQsywYXvbI9-QbdYQq5pfiLkvqKvZRTM4CCSOt-q33ymU08Si-pSUHSs8_vXT419kq6CyOHElKqTwGtbAE8kIq2b4dIdP4xibMMX-yOTppZ6VthKjXNDcjvJB/s1600/_MG_5509.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_Rvh62ZGp1H31fAOskdgQsywYXvbI9-QbdYQq5pfiLkvqKvZRTM4CCSOt-q33ymU08Si-pSUHSs8_vXT419kq6CyOHElKqTwGtbAE8kIq2b4dIdP4xibMMX-yOTppZ6VthKjXNDcjvJB/s640/_MG_5509.jpg" width="466" /></a></span></div>
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<span style="color: #134f5c;">If you are a bit like me and you can't get your head around savoury pancakes, maybe it's best to stick with the tried and tested. I made these thick, American style pancakes yesterday for Shrove Tuesday when I had a friend around for lunch. The batter recipe is broadly adapted from Scandilicious cinnamon spelt pancakes, but as I had the main ingredient spelt flour missing, I had to use ordinary plain flour instead. The cinnamon gives it a delicious taste and a darker colour you would get from the spelt flour. Will definitely want to try spelt next time, it is meant to be much more digestable and healthy which is not a bad thing. Served it with Greek yoghurt and home made blueberry compote, which was perfect, really easy and quick to make. A good way of making tasteless winter blueberries more than edible. The leftover compote can be used on porridge in the morning. </span></div>
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<span style="color: #134f5c;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnEu8ziweksKb88TXs_ogRB3GXrX8E0nUNi4iID3Xzdcew_lsOI6gkTh5ttAEU22OVUJCX5g5drCA_EZ7KjXlzaqAlVKQmwEDh140yAwj3HkPtnzqzPNjZkzbiq2nhctvgt5OFrZjTlwtM/s1600/_MG_5512.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnEu8ziweksKb88TXs_ogRB3GXrX8E0nUNi4iID3Xzdcew_lsOI6gkTh5ttAEU22OVUJCX5g5drCA_EZ7KjXlzaqAlVKQmwEDh140yAwj3HkPtnzqzPNjZkzbiq2nhctvgt5OFrZjTlwtM/s640/_MG_5512.jpg" width="464" /></a></span></div>
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<span style="color: #134f5c;">Now another great thing about this pancake batter is that you can make too much and keep it in the fridge for a couple of days, which takes you to Valentine's Day. I made some mini pancakes today using little heart shaped cookie cutters and dusted them with icing sugar. This recipe is a definite keeper and will be well used for nice lazy Sunday morning brunches in the future. </span></div>
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<span style="color: #134f5c;">Batter:</span></div>
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<span style="color: #134f5c;">400g plain flour</span></div>
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<span style="color: #134f5c;">1tsp bicarbonate of soda</span></div>
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<span style="color: #134f5c;">1tsp salt</span></div>
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<span style="color: #134f5c;">2tbsp caster sugar</span></div>
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<span style="color: #134f5c;">2tsp cinnamon</span></div>
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<span style="color: #134f5c;">350ml whole milk</span></div>
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<span style="color: #134f5c;">50ml plain yoghurt</span></div>
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<span style="color: #134f5c;">50g melted butter</span></div>
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<span style="color: #134f5c;">2 eggs</span></div>
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<span style="color: #134f5c;">Blueberry compote:</span></div>
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<span style="color: #134f5c;">500g fresh blueberries</span></div>
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<span style="color: #134f5c;">Mix together the dry ingredients for the batter. Add the wet ingredients and mix well until smooth. It should be a thick cream consistency. Let it rest for at least 30 minutes.</span></div>
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<span style="color: #134f5c;">Make the blueberry compote, put all the blueberries and sugar in a pan and bring it to the boil. Cook for a few minutes until the berries pop then simmer for a few more minutes to thicken the sauce a little. You can add less or more sugar to taste, depending on the sweetness of the blueberries. If you like it with a lemony taste, squeeze a bit of lemon juice into the sauce.</span></div>
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<span style="color: #134f5c;">Heat a pancake pan or frying pan to medium, add little drop of oil to the pan and fry a small ladleful of batter at a time and not too thick, they will rise while cooking. Give it a couple of minutes each side and serve warm with Greek yoghurt and the blueberry compote. </span></div>
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Anonymoushttp://www.blogger.com/profile/03421907968327389896noreply@blogger.com2tag:blogger.com,1999:blog-2197458413265817394.post-45471319385493205362013-02-11T07:46:00.002-08:002013-02-11T07:46:39.103-08:00Vanilla poppy seed cake Mákos Pite<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_UZue5gB1O250vS9x1BJm_IrAKkYStlJIqjNVBhvdOVvXp8T75Go9Sde1xmV9cKBCzKR4tl644nEaLwK8nkgpJXcF0QEd_7yJlK3ALv8VfNbW12JltdalV2aqth6DAiFuVdvIgaXNJU1x/s1600/_MG_5492_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_UZue5gB1O250vS9x1BJm_IrAKkYStlJIqjNVBhvdOVvXp8T75Go9Sde1xmV9cKBCzKR4tl644nEaLwK8nkgpJXcF0QEd_7yJlK3ALv8VfNbW12JltdalV2aqth6DAiFuVdvIgaXNJU1x/s640/_MG_5492_2.jpg" width="426" /></a></div>
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<span style="color: #134f5c;">As long as you have a packet of poppy seeds on hand, this is an easy winter store cupboard cake. You need to grind the black poppy seeds with a spice or coffee grinder before making the creamy poppy seed paste for the filling. A very popular pie-shaped (or square tin shaped) cake all over Eastern Europe, Germany, Austria and a really great afternoon treat with your tea or coffee. This is made with a quick shortcrust pastry and a creamy vanilla and lemon scented sweet poppy filling. Add dried fruit to the filling if you wish, sultanas, prunes, cherries or small pieces of quince jelly are delicious mixed in. Serve with a dollop of creme fraiche or whipped cream. </span></div>
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<span style="color: #134f5c;"><br /></span></div>
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<span style="color: #134f5c;">For the pastry:</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">300g plain or wholemeal flour</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">150g butter, cut into cubes</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">pinch of salt</span></div>
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<span style="color: #134f5c;">2 tbsp sour cream or creme fraiche</span></div>
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<span style="color: #134f5c;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">For the filling:</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">150g ground black poppy seeds</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">50g sugar</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">50g semolina</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">200ml milk</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">1 tsp vanilla extract or scraped out seeds of a vanilla pod </span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">grated zest of a lemon</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">1 egg white</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">1tbsp sultanas</span></div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
<span style="color: #134f5c;">1 egg yolk for glazing </span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">Make the shortcrust pastry quickly by putting all ingredients into a food processor and mixing until a pastry ball is formed. If you are doing it by hand, crumble the cold butter and the flour together between your fingers until you get a fine crumble texture. Add the salt and sour cream and knead into a firm dough. Make the filling by heating the milk with the sugar and vanilla until almost boiling. Take it off the heat and add the ground poppy seeds, semolina, lemon zest, sultanas, stir until well mixed. Let it cool to room temperature. Beat the egg white until firm peaks form then gently fold into the poppy mix. Preheat the oven to 180C. Divide the pastry into two and roll out the first one to the shape of your greased or lined tart case or baking tin. I used a 24cm loose bottom tart case. Place the pastry in the tin, pour in the filling and roll out the other pastry to cover the filling. Press down along the edges and cut the excess pastry off neatly. Brush the top with the egg yolk and bake for about 40 minutes or until all the pastry and filling is cooked, check this with a wooden skewer. Let it cool and dust with icing sugar. </span></div>
<br />Anonymoushttp://www.blogger.com/profile/03421907968327389896noreply@blogger.com0tag:blogger.com,1999:blog-2197458413265817394.post-79215584367338695452013-02-06T13:35:00.000-08:002013-02-06T13:35:17.906-08:00Easy ricotta doughnuts Túrófánk<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhli7tzCqxQvknckHheAEDkYXT21RfMnVY2QBuSsjoLq_Tvc815_wp-GSsH6A6TEcHrrxZkAh0nbHs8n44RjYCb2h5h7xVPxwHk0qN9gjioEnzODoVNHiFDNfqKqK4bGZ0TNuh1zppHlaR/s1600/_MG_5471.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhli7tzCqxQvknckHheAEDkYXT21RfMnVY2QBuSsjoLq_Tvc815_wp-GSsH6A6TEcHrrxZkAh0nbHs8n44RjYCb2h5h7xVPxwHk0qN9gjioEnzODoVNHiFDNfqKqK4bGZ0TNuh1zppHlaR/s640/_MG_5471.jpg" width="426" /></a></div>
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<span style="color: #134f5c;">February is the awaited doughnut (<i>fánk</i>) season in Hungary. There are lots of <i>Farsang</i> parties and fancy dress parties for the kids the whole month. There is no such celebration without some form of the deep fried sugary goodness of doughnut and it is always something to look forward to! There are lots of different types, but the most loved one is the Viennese style yeasty dough doughnut I made last week. It is a tricky one and it didn't turn out as attractive as it should, although my family still polished it off! It needs more practise! But there is a much easier and lighter doughnut made with curd cheese <i>túró</i> hence its name <i>túrófánk</i>. Here in England I make it with ricotta and it's just perfect. There is no yeast involved so it is much quicker and no anxiety over collapsing dough and shapeless end result. And it's a lovely light dessert with the scent of vanilla and lemon, you can serve with apricot jam traditionally or with anything that takes your fancy. My family suggested chocolate, dulce di leche, whipped cream filling, all sound delicious. This quantity makes 25 golf ball size doughnuts and they are great as a dessert or brunch or an afternoon snack. </span></div>
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<span style="color: #134f5c;">250g ricotta cheese</span></div>
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<span style="color: #134f5c;">3 eggs</span></div>
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<span style="color: #134f5c;">2tbsp caster sugar</span></div>
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<span style="color: #134f5c;">150g plain flour</span></div>
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<span style="color: #134f5c;">1tsp bicarbonate of soda</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">1tsp grated lemon zest</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">few drops of vanilla extract</span></div>
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<span style="color: #134f5c;"><br /></span></div>
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<span style="color: #134f5c;">sunflower oil for frying</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">caster sugar to coat</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">apricot jam to serve</span></div>
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<span style="color: #134f5c;">Beat the eggs and the caster sugar, add the ricotta, vanilla extract, lemon zest and mix well. Add the bicarbonate of soda and the flour and mix until smooth. Let it rest for 30 to an hour. Heat the oil to medium temperature, I used a smallish pan with about 3cm of oil so not really deep frying, but enough to give a good depth for the doughnuts. With the help of a couple of teaspoons, scoop and drop little dough balls into the oil and fry for 2-3 minutes each side until dark golden doughnut colour and cooked through. Lift onto kitchen paper and roll around in a ball of caster sugar. I filled them with apricot jam or serve it on the side. </span></div>
Anonymoushttp://www.blogger.com/profile/03421907968327389896noreply@blogger.com0tag:blogger.com,1999:blog-2197458413265817394.post-2842188399559459822013-02-04T13:17:00.001-08:002013-02-04T13:17:55.892-08:00Cardamom rice soufflé cakes Rizskók tortácskák<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCrsFnBtOg9fkjZw4KUmDA_zbr6_HSeejj3edlmbNt-7YO3NWVN6xuy1BxvKWbJsYuDYZfdvyb5lu2xFBZPVETa2fJgUFrCKHcTTvWfZGC_VKnl-5AHzfoo5wCbFcHNUaZsxjmuhOCNBft/s1600/_MG_5459.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCrsFnBtOg9fkjZw4KUmDA_zbr6_HSeejj3edlmbNt-7YO3NWVN6xuy1BxvKWbJsYuDYZfdvyb5lu2xFBZPVETa2fJgUFrCKHcTTvWfZGC_VKnl-5AHzfoo5wCbFcHNUaZsxjmuhOCNBft/s640/_MG_5459.jpg" width="454" /></a></div>
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<span style="color: #134f5c;"><i>Rizskók</i> or <i>rizskoch</i> is usually a sweet rice soufflé baked in a large baking tray in the oven, then cut up into squares and served with a drizzle of raspberry cordial or jam. It's the typical school dinner pudding and afternoon treat from my childhood and it was always delicious as it was. I wanted to improve the recipe by using nice arborio rice with one or two things I love with rice and milky puddings. An addition of ground cardamom and topping the cakes with cinnamon roasted red plum compote is just so much more wintry and warming. Using little cake moulds, cups, muffin or tart cases make them look a lot more appealing, but it would be just fine in a tray or cake tin too. </span></div>
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<span style="color: #134f5c;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">120g arborio risotto rice</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">500ml milk</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">25g butter</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">half tsp ground cardamom</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">half tsp lemon zest</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">few drops of vanilla extract</span></div>
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<span style="color: #134f5c;">50g caster sugar </span></div>
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<span style="color: #134f5c;">2 eggs, yolks and whites separated </span></div>
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<span style="color: #134f5c;"><br /></span></div>
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<span style="color: #134f5c;">Melt the butter in a pan, add the rice and stir it around gently so it's all coated. Add the cardamom, lemon zest, vanilla extract, sugar and gradually start adding the milk as if you were making a risotto. Try not to stir the rice too much, just move it around slightly, adding more milk as the rice soaks it up while cooking. It should be cooked but not mushy, a creamy texture with a scent of cardamom. Let it cool down. Preheat the oven to 180C. Beat the egg yolks and mix it with the rice when it is cool or just lukewarm. Beat the egg whites until stiff then gently fold it into the rice, making sure it stays airy and light. Fill your greased cake moulds with the rice mix or spread into a lined baking tray and bake for 20-30 minutes until cooked through and lightly coloured. Stick a wooden skewer into the centre, it should come out clean.</span></div>
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<span style="color: #134f5c;">For the topping I cut 8 red plums into quarters, sprinkled with cinnamon and 50g sugar, mix and roast in the oven at 180C for 20-40 minutes depending on the ripeness of the fruit. It should be soft and the juices syrupy when ready. Drizzle this over the cakes and dust with icing sugar.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/03421907968327389896noreply@blogger.com0tag:blogger.com,1999:blog-2197458413265817394.post-22941158620803452262013-01-29T05:41:00.000-08:002013-01-29T05:41:06.490-08:00Kakaós Csiga Chocolate Swirl Buns<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiuwRWdxB6IeXBJhrOmkxCOE8Bt0TS0T1-vt4QFumkKE7vwmJLTdYZoJutTUmj5AOHytelu5om6txh5dpBgNUhJ3WncP9C57z0JgFwqNd86PhkxMgnOSMVTHrWZd8ALbwFdW3s48WQC-ig/s1600/_MG_5410.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiuwRWdxB6IeXBJhrOmkxCOE8Bt0TS0T1-vt4QFumkKE7vwmJLTdYZoJutTUmj5AOHytelu5om6txh5dpBgNUhJ3WncP9C57z0JgFwqNd86PhkxMgnOSMVTHrWZd8ALbwFdW3s48WQC-ig/s640/_MG_5410.jpg" width="426" /></a></div>
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<span style="color: #134f5c;">Another pastry stall staple from Hungary, these chocolate swirls are everyone's favourites and keeping many students happy on their way to school or uni. Great with your morning coffee too replacing the usual pain au chocolat or croissant. I made the dough with slow, overnight cold fermenting in the fridge again. This seems to make the pastry much more digestible and so much easier to work with. Of course you can prove it in a warm place until it doubles in size which is much quicker, but overnight proving seems to fit in with our daily routines so much better at the moment. The dough is always ready for rolling and baking in the morning or whenever you are ready to bake. Take it out of the fridge 30 minutes before rolling and shaping to allow it to come to room temperature.</span> </div>
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<span style="color: #134f5c;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">For the dough:</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">500g plain flour</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">7g dried yeast</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">pinch of salt</span></div>
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<span style="color: #134f5c;">3 tbsp caster sugar</span></div>
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<span style="color: #134f5c;">1 whole egg</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">1 egg yolk</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">250ml milk</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">80g butter</span></div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
<span style="color: #134f5c;">For the filling and glazing:</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">unsweetened plain cocoa powder</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">icing sugar</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">50g butter</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">200 ml milk</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">1 tsp caster sugar </span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">few drops of vanilla extract</span></div>
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<br /></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">Scald the milk with the butter by heating it until almost boiling then leave it to cool to a lukewarm temperature. This will make the pastry nice and soft when done. While the milk is cooling, sift the dry ingredients for the dough together in a mixing bowl, mix well, add the beaten egg and yolk, and mix in the lukewarm buttery milk. Knead it for about 10 minutes until feels doughy and the dough comes away from the side of the bowl. If you are leaving it to prove in the fridge overnight, place the dough in a lightly oiled large plastic bag and put in the fridge. Alternatively you can leave in a warm place for 1-2 hours or until doubles in size. </span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">When ready to bake, allow the dough to come to room temperature then roll out into a rectangle shape on a floured surface to about 1cm thickness. Brush it generously with melted butter and sprinkle with the cocoa until it is completely covered and no pastry is showing. Repeat the same with the icing sugar. This is best done with a small sieve. Roll it up from the long end so you have a long cylinder. Cut 1cm thick slices and place these swirls on a lined baking sheet spaced well apart. Let it prove in a warm place until you heat the oven to 180C. Bake for 20 minutes or until cooked through. Heat the milk with the sugar and vanilla extract and as soon as the buns are out of the oven, brush them generously with the hot milk. This will give a soft and fluffy finish to the pastry. Cool on a wire rack. They freeze well too, when frozen, allow to come to room temperature before eating and warm up in a hot oven for 5 minutes.</span></div>
<br />Anonymoushttp://www.blogger.com/profile/03421907968327389896noreply@blogger.com1tag:blogger.com,1999:blog-2197458413265817394.post-90459742137088132372013-01-23T13:25:00.001-08:002013-01-23T13:31:56.675-08:00Cardamom almond twists<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjax2TkC-u3wmXviAaeYGOQHcQuZb7tMPH7-8m8fZHgJ36fyDoCAvedrzc469aHIt03FQraAnjBpMiSSulu_AiclIWJ5Nt_P_UPjc04Y2bTlx9qs4jXMvV5fDl2Ts1tpAWeXELw1bi6c30/s1600/_MG_5381.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjax2TkC-u3wmXviAaeYGOQHcQuZb7tMPH7-8m8fZHgJ36fyDoCAvedrzc469aHIt03FQraAnjBpMiSSulu_AiclIWJ5Nt_P_UPjc04Y2bTlx9qs4jXMvV5fDl2Ts1tpAWeXELw1bi6c30/s640/_MG_5381.jpg" width="440" /> </a></div>
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<span style="color: #134f5c;">I
have become a huge fan of Scandinavian baking and desperately trying to
find a connection with Hungarian baking to fit in with this blog.
Well both regions have an undeniable love of baked goods and seem to
eat a lot of sweet pastries so that is it. Having discovered the scandi style cardamom scented dough that tends to often have an almond paste filling in the end product (check Ikea
food halls if you have not tasted them before), I wanted to do more of
the same flavour. These cardamom almond twists remind me of the <a href="http://thehungarianpantry.blogspot.co.uk/2012/11/cherry-and-almond-advent-wreath_29.html" target="_blank">Kringle wreath</a> I made before Christmas, it is from the same book <a href="http://www.signejohansen.com/" target="_blank">Scandilicious Baking</a>.
This is the first time I made a cold fermented dough, left to prove
overnight in the fridge. The end result was a really easy to handle
dough with the perfect texture, so I will try this again. Saves time
having to wait around hours for the dough to prove. This recipe makes 20
twists and they freeze well too. Thaw them completely before eating and
warm up in an oven for 5 minutes, they will be soft and fresh tasting, a
great little bite to go with your coffee on a cold winter day. I took
the last two post's pictures outside in the snow, it was such a treat
afterwards to finish off the hot chocolate with one of these twists!</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">For the dough:</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">325ml whole milk</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">50g butter</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">500g plain flour</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">75g caster sugar</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">1,5 tsp ground cardamom </span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">2tsp fine sea salt</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">7g dried yeast</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">1 egg, beaten</span></div>
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<span style="color: #134f5c;">Filling:</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">75g soft butter</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">50g ground almonds</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">50g marzipan (or Scandinavian almond paste if available)</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">50g caster sugar</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">3tbsp créme fraiche</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">1tsp vanilla extract</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">pinch of fine sea salt</span></div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
<span style="color: #134f5c;">To finish:</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">1 egg, beaten for egg wash</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">flaked almonds for sprinkling </span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">To make the dough first scald the milk with the butter by heating it until almost boiling. Let it cool to lukewarm temperature. This according to Signe
gives a softer finish to the buns. Sift the dry ingredients together,
mix, add the beaten egg and the warm milk and knead until you get a good
slightly sticky dough. Place in a large lightly oiled plastic bag in
the fridge overnight to cold ferment. (I imagine you could prove the
dough in a warm place for 1-2 hrs until doubles in size to replace
overnight fermenting). When ready to bake, let the dough come to room
temperature and in the meantime make the almond filling. Mix all the
filling ingredients in a food processor until it is a creamy almond
paste. Roll out the dough on a floured surface to a 30x50cm rectangle.
Spread the filling evenly on one half length ways and fold the other
half over (so now you have 15x50cm rectangle) pressing the edges down to
seal in the filling. A little water might help sticking them down. Using
a sharp knife cut the dough into about 20 strips. Pick them up one at a
time, twist the ends in opposite direction 3 times, make a round shape,
tucking the end under and placing them on a lined baking sheet. When
all done, place them in a warm place to rest and rise for another 15
minutes. Preheat the oven to 180C, glaze the twists with a beaten egg,
sprinkle with flaked almonds and bake for 20 minutes or until golden and
cooked through and sound hollow when tapped on the base.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/03421907968327389896noreply@blogger.com0tag:blogger.com,1999:blog-2197458413265817394.post-19570980202148627202013-01-21T14:15:00.001-08:002013-01-23T23:19:26.107-08:00Cardamom and saffron poached pears<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCKaWwdtZ2tnBqeMH24IWW7GoFNLneMUp6fxStKWaIAxl531_ZGfvI6hYpCzWylYrbNRROC3WKsbmZCJ-u5AZSo4D7tcuH6evpFeQEuKlzfRWJ53ZmMiaNu5WIS_R0ME_Izkt7esdbOtrp/s1600/_MG_5402.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCKaWwdtZ2tnBqeMH24IWW7GoFNLneMUp6fxStKWaIAxl531_ZGfvI6hYpCzWylYrbNRROC3WKsbmZCJ-u5AZSo4D7tcuH6evpFeQEuKlzfRWJ53ZmMiaNu5WIS_R0ME_Izkt7esdbOtrp/s640/_MG_5402.jpg" width="426" /> </a></div>
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<span style="color: #134f5c;">We eat a lot of poached pears, apples and plums in winter and try to ignore the tasteless imported berries and other summer fruit. Seasonal winter fruit such as pears tend to be rather under ripe on supermarket shelves but they lend themselves to poaching perfectly. In fact you can poach any slightly unripe fruit with a bit of sugar and warming spices. They transform our winter breakfast porridge into something really special. I make this saffron poached pear every week, it's quick with a delicious scent of cardamom and a fabulous deep yellow colour from the saffron, great with breakfast or add it to vanilla ice cream. I adapted the original recipe from Darina Allen, she makes it with tons more sugar to make it a scented syrup. For us that would just be too ridiculously puddingy for breakfast, so I only add a tablespoon of sugar to the poaching juices. This is perfectly enough as the pears also give it a natural sweetness. How does it fit in with the Hungarian theme? Poached or preserved fruit has always been part of our diet back home, there was little choice of fresh fruit in winter. Poached fruit has always had a bit of a plain and boring quality about them, mainly in the form of overcooked apple compote. But I discovered spices like cardamom, star anise, cloves, cinnamon bark, saffron can make a huge difference to flavour and colour. Adding red plums to any poaching fruit will transform the whole dish to a beautiful claret red. As you can tell I am a big fan of poached fruit and there will be more to come in this topic :-) </span></div>
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<span style="color: #134f5c;">6 pears</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="color: #134f5c;">500ml water</span></div>
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<span style="color: #134f5c;">1 tbsp caster sugar</span></div>
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<span style="color: #134f5c;">lemon rind and some juice</span></div>
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<span style="color: #134f5c;">small pinch of saffron</span></div>
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<span style="color: #134f5c;">6 cardamom pods, crushed</span></div>
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<span style="color: #134f5c;"><br /></span></div>
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<span style="color: #134f5c;">Bring the water, sugar, cardamom, few strips of lemon rind, tbsp of lemon juice and pinch of saffron gently to the boil, stirring until the sugar dissolves. Peel the pears with a potato peeler, cut them in half length ways, core them, leaving the stalks on. Place them into the poaching liquid cut side down and gently simmer for 10-15 minutes then turn over and simmer for the same time. The poaching time depends on the ripeness of the fruit. If the pears are softer and more ripe, they will take less time to poach. If you can easily insert a knife into the pears, they are ready. By this time the juices have also reduced to a sweeter more syrupy liquid and the pears taken on a deep golden colour. If the fruit takes longer to poach, keep an eye on the syrup ad top it up with a little boiling water if need to. When ready, cool it down and keep it in the fridge. Serve it with porridge, birchers muesli, yoghurt, chopped nuts or as a dessert with ice cream and drizzle with chocolate.</span></div>
<br />Anonymoushttp://www.blogger.com/profile/03421907968327389896noreply@blogger.com0tag:blogger.com,1999:blog-2197458413265817394.post-51100919192764443782013-01-13T14:02:00.000-08:002013-02-14T05:36:46.940-08:00Lovely Lamingtons Kókuszos Kocka<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUuQ42dqJSytkIsNgHM52ULpXYgEVAWhrl98A521WOWV0oxo_j5NNiOgKsS4WdzufAZgXxoRwnD7iOJFc6fSkkrCNyfD2QthyPQJWxv3OUYsWV2LXfMSJMIZLBDr0DdDKyfQhPAk9zXLWq/s1600/_MG_5372.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUuQ42dqJSytkIsNgHM52ULpXYgEVAWhrl98A521WOWV0oxo_j5NNiOgKsS4WdzufAZgXxoRwnD7iOJFc6fSkkrCNyfD2QthyPQJWxv3OUYsWV2LXfMSJMIZLBDr0DdDKyfQhPAk9zXLWq/s640/_MG_5372.jpg" width="486" /></a></div>
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<span style="color: #134f5c;">Our recent trip down under made me realise one of my favourite childhood treats the chocolate coconut squares are one of Australia's national dishes! Although the Hungarian version often has honey in the sponge mix, this one is a great store cupboard afternoon cake that can be ready in an hour. I made a small batch of sponge with wholemeal self-raising flour this time as that was all I had left in my cupboard. But feel free to use plain flour and add more baking powder.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAUzeBbjAwV2XFNkhNP7UWHx9Iwjtl7SIUwbva_ouCT3lHgMhpfG-Bq1-pq5xOcKf51DjGAHiid3_zXqoxZ26l_EXMdPRpe658BEN4y2z2Sqkg3gHwbzxwmHH5wFDDhoGJQWYWwLHZeyOm/s1600/_MG_5364.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAUzeBbjAwV2XFNkhNP7UWHx9Iwjtl7SIUwbva_ouCT3lHgMhpfG-Bq1-pq5xOcKf51DjGAHiid3_zXqoxZ26l_EXMdPRpe658BEN4y2z2Sqkg3gHwbzxwmHH5wFDDhoGJQWYWwLHZeyOm/s640/_MG_5364.jpg" width="454" /></a></div>
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<span style="color: #134f5c;">Sponge mix:</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">4 eggs, whites and yolks separated</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">5tbsp caster sugar</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">8tbsp self-raising wholemeal flour</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">1tsp baking powder</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">4tbsp water</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">few drops of vanilla extract</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">For the coating:</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">150ml full fat milk</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">40g plain cocoa powder</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">40g butter</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">200g caster sugar</span></div>
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<span style="color: #134f5c;">dessicated coconut</span></div>
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<div style="text-align: justify;">
<span style="color: #134f5c;">Preheat oven to 180C. To make the sponge base, beat the egg yolks with the sugar until smooth and pale colour. Add the vanilla extract and water, mix well. Gradually add the flour and baking powder. Beat the egg whites until firm peaks form and fold into the sponge mix gently to keep it light and airy. Bake in a lined baking tray (I used a 20x30cm brownie tray) for 20-25 minutes until cooked through. Cool on a wire rack then cut into small squares about 4x4cm. </span></div>
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<span style="color: #134f5c;">Make the chocolate coating. Put the milk, cocoa powder, sugar, butter into a bowl and gently heat over a pan of simmering water. Stir and mix as it melts together. When all smooth, take it off the heat and dip the sponge cubes into the chocolate sauce with the help of a fork. Roll it around on a plate of dessicated coconut until covered all over then place on a tray to cool and set completely. This will keep fresh for a few days.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/03421907968327389896noreply@blogger.com0tag:blogger.com,1999:blog-2197458413265817394.post-81770098387138745402012-12-12T06:43:00.001-08:002012-12-12T06:43:02.089-08:00Christmas poppy seed roll Mákos Beigli<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSehYCPk8AGNq0m6HmDChBY51yeYd-k91f8R0ybnmWrrWD6v4IqPFB6BwoykGVPgSjqopZ8UhoAOO4gFQtzZWHzpSslZ611ndNcg-L5Svr79wEjjoEH5OOVXiYIao8l3SP3YJYKicY9r_J/s1600/Ma%CC%81kos+beigli.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSehYCPk8AGNq0m6HmDChBY51yeYd-k91f8R0ybnmWrrWD6v4IqPFB6BwoykGVPgSjqopZ8UhoAOO4gFQtzZWHzpSslZ611ndNcg-L5Svr79wEjjoEH5OOVXiYIao8l3SP3YJYKicY9r_J/s640/Ma%CC%81kos+beigli.jpg" width="456" /></a></div>
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<span style="color: #134f5c;">As you wouldn't have Christmas without <a href="http://thehungarianpantry.blogspot.co.uk/2012/11/chocolate-dipped-marzipan-sweets.html" target="_blank"><i>szaloncukor</i></a> it's also traditional to have these sweet yeasty bread rolls filled with sweet creamy poppy seed or walnut paste. They are very popular around Christmas (<i>Karácsony</i>) and Easter (<i>Húsvét</i>) and generally any celebration times in the whole of Eastern Europe and also in Jewish cuisine. Having spent the past week at home with a sick toddler while desperately hoping to get fit for our fast approaching Christmas trip to Australia - to lift the Christmas spirits I had to make this <i>Mákos Beigli</i> and it turned out lovely. There is much anxiety around beigli making, I didn't find it difficult or time consuming and this was the first time I made it - my Mum has always done it for the whole family, including vast quantities of frozen supplies for us in the UK if we happened to spend the holidays here :-) I have based it on the tried and tested Horváth Ilona recipe, only changed a couple of things to make it quicker and easier for the dough to rise. This quantity makes 2 large or 4 medium size rolls.</span></div>
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<span style="color: #134f5c;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">For the dough:</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">500g plain flour</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">250g butter</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">2 eggs</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">50g caster sugar</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">20g fresh yeast (or 7g dried yeast, can add straight to dry ingredients)</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">200ml milk</span></div>
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<span style="color: #134f5c;">pinch of salt</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">For the filling:</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">300g black poppy seed</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">200g sugar</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">300ml milk</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">vanilla pod (seeds scraped out) or few drops of vanilla extract</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">grated zest of a lemon</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">50g semolina</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">handful of sultanas soaked in a splash of dark rum</span></div>
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<span style="color: #134f5c;"><br /></span></div>
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<span style="color: #134f5c;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">To make the dough sift the flour into a bowl with the salt, add the sugar and mix well. Warm up the milk a little until lukewarm. Mix 50ml milk with a teaspoon of the sugar and crumble the yeast into it, mix until creamy then add to the flour. Melt the butter into the rest of the warm milk and add this to the flour too. Knead it until well mixed and the dough comes away from the side of the bowl. Cover and leave in a warm place for an hour to rise and double in size while you make the filling.</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">Grind the poppy seeds together with the sugar using a coffee or spice grinder. Warm up the milk with the vanilla until boiling, take it off the heat and add the ground poppy seed-sugar mix, lemon zest, semolina, rum soaked sultanas with their liquid. Mix well and let it cool.</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">Take the dough and divide into 2 or 4 pieces depending on the size of the beigli you want to make. Roll each one out to a rectangle shape to about 5mm thickness, spread the filling evenly on top, leaving the edges clear. Fold the short sides in slightly to keep the filling in, then roll it up starting from one of the long sides. Place on a baking sheet, fold side down, leaving a generous gap between the rolls. Preheat oven to 180C/gas mark 6. Brush the pastry with a beaten egg and leave it to rest until the oven is ready. Pierce the sides in several places with a sharp fork, this will prevent the rolls from splitting. Bake for 25-30 minutes until golden colour and cooked through. Cool and dust with icing sugar.</span></div>
<br />Anonymoushttp://www.blogger.com/profile/03421907968327389896noreply@blogger.com4tag:blogger.com,1999:blog-2197458413265817394.post-51579075625500348942012-12-11T07:16:00.001-08:002012-12-11T07:16:53.817-08:00Chocolate cream gateau Lúdláb torta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhviETSAOfVAoNq8mey3_K50vom75PZP6qhOQDAcYUa8Z5vdP9W4b47AST0CRe0zU23L8EZ1n74IHYeuPA_JAmEH7q5wsrikavXL-EP8K-LnVbuuFJr_5tmzD2OkXt9mSRZxhdo7nGoKIv/s1600/Lu%CC%81dla%CC%81b+torta.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhviETSAOfVAoNq8mey3_K50vom75PZP6qhOQDAcYUa8Z5vdP9W4b47AST0CRe0zU23L8EZ1n74IHYeuPA_JAmEH7q5wsrikavXL-EP8K-LnVbuuFJr_5tmzD2OkXt9mSRZxhdo7nGoKIv/s640/Lu%CC%81dla%CC%81b+torta.jpg" width="446" /></a></div>
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<span style="color: #134f5c;">One of my absolute favourites from childhood. <i>Lúdláb torta</i> is a rich triple layer chocolate cake with a thin cocoa sponge base, a deep chocolate cream filling dotted with dark rum soaked cherries and covered with dark chocolate topping. I made this cake for a friend's birthday couple of weeks ago and managed to save a slice for the picture. All the girls loved it and the cake tin was licked clean before I even put it on a cake stand! But the biggest compliment came from our friend's dad Richie who has eaten many cakes in his life, he said it was THE best chocolate cake he had ever had! How brilliant is that? As I didn't scrimp on proper dark chocolate, cream and butter, it is definitely a cake for days when you are not counting calories!</span></div>
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<span style="color: #134f5c;">For the sponge base:</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">2 eggs, yolks and whites separated and egg whites beaten until peaks form </span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">4 tbsp caster sugar</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">4 tbsp plain flour</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">2 tbsp cocoa powder</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">2tbsp water</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">1tsp baking powder</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">few drops of vanilla extract</span></div>
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<div style="text-align: justify;">
<span style="color: #134f5c;">For the filling:</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">500ml double cream</span></div>
<div style="text-align: justify;">
<span style="color: #134f5c;">400g caster sugar</span></div>
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<span style="color: #134f5c;">500g unsalted butter, cut into small cubes</span></div>
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<span style="color: #134f5c;">200g dark chocolate (50%) broken into small pieces</span></div>
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<span style="color: #134f5c;">few drops of vanilla extract</span></div>
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<span style="color: #134f5c;">350g frozen morello cherries, thawed, drained and soaked in a couple of tbsp dark rum</span></div>
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<span style="color: #134f5c;">Topping:</span></div>
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<span style="color: #134f5c;">100g dark chocolate (50%) broken into small pieces</span></div>
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<span style="color: #134f5c;">1tbsp flavourless oil (sunflower or groundnut)</span></div>
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<span style="color: #134f5c;">Preheat oven to 180C/gas mark 6. To make the sponge, cream together the egg yolks with the sugar. Add the vanilla extract, cocoa powder, water and mix until smooth. Gradually add the flour and baking powder, mix well then add the beaten egg whites, folding in gently so it adds air to the sponge mix. Pour into a greased, lined 23cm cake tin and bake in the oven for 15-20 minutes, until cooked through. Cool it down before putting the filling on top.</span></div>
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<span style="color: #134f5c;">Make the filling by warming the double cream with the sugar until gently dissolves, then bring it to the boil for a few minutes. Take it off the heat, mix in the dark chocolate, stirring until completely smooth and dissolved. Add the vanilla extract and stirring continuously, add the butter cubes until all melted and smooth. Let it cool down and stick it in the fridge for half an hour to thicken slightly. Mix in the rum soaked, drained cherries and pour it over the sponge base. I left the base in the cake tin and poured the thick creamy filling on top, then put it in the fridge until completely set. I left it there overnight and it was perfect by the morning. For the topping, melt the dark chocolate in a bowl over simmering water, making sure the bowl doesn't touch the water. When melted, mix in the oil until smooth and pour over the cake. Smooth it with a spatula or make rough peaks as you wish. You could sprinkle chocolate shavings on top to make it more of a celebration cake. </span></div>
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<br />Anonymoushttp://www.blogger.com/profile/03421907968327389896noreply@blogger.com3tag:blogger.com,1999:blog-2197458413265817394.post-70978668580418826622012-11-29T07:45:00.000-08:002012-11-29T07:45:00.137-08:00Cherry and Almond Advent Wreath<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwVbQaek5Ajuw7UyaVtP__RMLTQQiRoykRu_JqMMG1A_Y3Rou5Acc-TIwMemgKkJ585RArvNjdEQACmRKf3ZmAiQ54uYHJ6kdg2_h8Xi3hJn0KBHD0hc1B7S9CH60tQCYdiM88MYMD0ez-/s1600/_MG_5108_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwVbQaek5Ajuw7UyaVtP__RMLTQQiRoykRu_JqMMG1A_Y3Rou5Acc-TIwMemgKkJ585RArvNjdEQACmRKf3ZmAiQ54uYHJ6kdg2_h8Xi3hJn0KBHD0hc1B7S9CH60tQCYdiM88MYMD0ez-/s640/_MG_5108_2.jpg" width="456" /></a></div>
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In Hungary Advent wreaths are normally made of fir, pine cones and 4 candles for the 3rd Sunday before Christmas, to light a candle each Sunday and then the last one on Christams Eve. I was so happy to discover that people also bake them, in fact some bake one for each Sunday of Advent! I think it's a lovely thing to do and you could decorate it with small candles if you wish.</div>
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I based the recipe on the Norwegian kringle wreath from <a href="http://www.signejohansen.com/" target="_blank">Scandilicious Baking</a> and glad I did. The distinctive flavour of ground cardamom in the dough and the lightness of this sweet milky bread is fantastic. I added kirsch soaked dried sour cherries instead of sultanas as they go so well with the almond paste that is the filling for this wreath. The sugar crystals and almonds on top make it look really festive too.</div>
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For the dough:</div>
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300ml whole milk</div>
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75g butter</div>
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500g plain flour</div>
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1tsp ground cardamom</div>
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3/4tsp salt</div>
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7g dried yeast</div>
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1 egg, beaten</div>
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Filling:</div>
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50g dried sour cherries</div>
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3-4tbsp kirsch or cherry liqueur </div>
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150g marzipan </div>
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75g ground almonds</div>
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50g butter</div>
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1tsp vanilla extract</div>
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1 egg, beaten</div>
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1/4tsp salt</div>
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2-3 tbsp caster sugar</div>
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To finish:</div>
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1 egg, beaten</div>
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flaked almonds</div>
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sugar crystals (I used Lidl's edible cake decorations) or crushed sugar cubes </div>
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Scald the milk by heating it with the butter until almost boiling, this will make the bread softer. Let it cool to lukewarm temperature. Sift together the flour, sugar, cardamom, salt and dried yeast and mix well. Add the beaten egg and the slightly warm buttery milk and mix it until you get a smooth dough that comes off the sides of the bowl. Cover and let it prove in a warm place until doubles in size, for 30-40 minutes.</div>
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Make the filling by soaking the cherries in the kirsch. Mix all the filling ingredients together (add sugar to taste) in a food processor until you get a creamy paste. </div>
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Roll out the dough on a floured surface so it is a long thin rectangle of about 15x60cm. Spread the filling evenly over the dough, drain the cherries and sprinkle these over evenly. Roll it up into a cylinder, starting from one of the longer edges of the rectangle, brushing the other long edge with a bit of water to help seal the pastry. Bring the two open ends together to form a wreath shape and pinch to seal them together. Leave to prove in a warm place for 20-30 minutes. </div>
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Preaheat the oven to 200C/gas mark 6. Glaze the wreath with the beaten egg then sprinkle almond flakes and sugar crystals all over it. Bake for 30-40 minutes until golden brown and hollow sounding when tapped on the base. My oven is really fierce, so I had to cover it halfway with foil, but all ovens are different. Cool on a wire rack before serving. You can also make it in advance and freeze this wreath, in that case defrost in a low 150C oven for 20-25 minutes, then bake at 190C for 5 minutes.</div>
Anonymoushttp://www.blogger.com/profile/03421907968327389896noreply@blogger.com1tag:blogger.com,1999:blog-2197458413265817394.post-10966130296107152432012-11-27T08:36:00.000-08:002012-11-27T08:36:55.397-08:00Chocolate coated cherries and prunes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmUvDooorXWddMUHigLE3S_y_BotmGkeYgW4FcfHGKZKD6bIQ6r-bmBCx3DK0tq_QGrtiac6m6tyAn9yoVVukku6-nFqLQoXJU4dinptnIVVzjsKYGbhJoYl7Y4cl8bpIh3zaYBBrLOGMI/s1600/_MG_5098.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmUvDooorXWddMUHigLE3S_y_BotmGkeYgW4FcfHGKZKD6bIQ6r-bmBCx3DK0tq_QGrtiac6m6tyAn9yoVVukku6-nFqLQoXJU4dinptnIVVzjsKYGbhJoYl7Y4cl8bpIh3zaYBBrLOGMI/s640/_MG_5098.jpg" width="462" /></a></div>
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I didn't intend to make these sweets. They ended up being a by-product of the <a href="http://thehungarianpantry.blogspot.co.uk/2012/11/chocolate-dipped-marzipan-sweets.html" target="_blank"><i>szaloncukor</i></a> batches I was making yesterday, but actually they are really delicious and make great christmas presents! I had some leftover melted dark chocolate I was using for dipping the marzipan nuggets, and didn't want to waste them. I also had open boxes of dried sour cherries and soft stoned prunes. Remembering how nice the shop bought chocolate coated dried fruit can be, I quickly made a couple of handfuls of these little treats. You could use any dried fruit you prefer, golden sultanas, figs, cranberries or even nuts would also be great. I used Lidl's 50% dark chocolate, chopped and melted in a bowl over simmering water. Make sure the bowl doesn't touch the water though. Dip them with the help of a fork and cool on baking parchment. Put in the fridge for 30 minutes so it is properly set, then they are ready to box. I covered a cardboard box with christmas wrapping paper to turn it into a festive gift.</div>
Anonymoushttp://www.blogger.com/profile/03421907968327389896noreply@blogger.com0tag:blogger.com,1999:blog-2197458413265817394.post-25539194576011987962012-11-24T01:14:00.000-08:002012-12-12T12:39:02.160-08:00Rákóczi Túrós Baked meringue cheese cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCh-8EEOKlxR-D1P5_a-kijO_PorIhEs5PX6ngvKuCp8Uv83w4DHxJO3xeLVSIs-3GT-h7dX3CdobW3WxewD-6-0jWUwPg1SMd6njjxJvDxv1dFSsEuHEVqNWFhJoLhxRFT6_zfkkD5X8/s1600/_MG_5073.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCh-8EEOKlxR-D1P5_a-kijO_PorIhEs5PX6ngvKuCp8Uv83w4DHxJO3xeLVSIs-3GT-h7dX3CdobW3WxewD-6-0jWUwPg1SMd6njjxJvDxv1dFSsEuHEVqNWFhJoLhxRFT6_zfkkD5X8/s640/_MG_5073.jpg" width="448" /></a></div>
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<span style="color: #134f5c;">Here is another good old curd cheese cake recipe. There are thousands in Hungarian baking! This one is a huge favourite with everyone and one of the staples you can get in any cakeshop. I have been planning to make <i>Rákóczi túrós</i> for a while, and recently found a Polish curd cheese/cottage cheese in Asda that is very similar to the one you get in Hungary. I was very excited to try it (Saddo). You could use ricotta too. This cake is named after the French trained János Rákóczi, the Hungarian royal master patissier. He created this cake for the 1958 World Expo in Brussels as part of a selection of Hungarian dishes to represent what is quintessentially <i>magyar </i>in our cuisine. Rákóczi's recipe has been changed and altered by many over the years to suit changing tastes, but I followed his basic original recipe as I think it is the best and tastiest of all. He suggests a lettuce pattern of meringue and apricot jam on top, which I think is very retro in its looks and takes too long to fiddle with. So I made a plain meringue topping that I drizzled with jam (using my new drizzling gadget I got from my aunt). You could add more filling or more meringue as you wish. </span></div>
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<span style="color: #134f5c;">For the pastry base:</span></div>
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<span style="color: #134f5c;">250g plain flour</span></div>
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<span style="color: #134f5c;">60g icing sugar</span></div>
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<span style="color: #134f5c;">2 egg yolks</span></div>
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<span style="color: #134f5c;">grated zest of half lemon</span></div>
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<span style="color: #134f5c;">100ml sour cream</span></div>
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<span style="color: #134f5c;">pinch of bicarbonate of soda</span></div>
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<span style="color: #134f5c;">pinch of salt</span></div>
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<span style="color: #134f5c;">For the filling:</span></div>
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<span style="color: #134f5c;">500g curd cheese (or strained cottage cheese, ricotta)</span></div>
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<span style="color: #134f5c;">3 egg yolks</span></div>
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<span style="color: #134f5c;">2 egg whites</span></div>
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<span style="color: #134f5c;">200ml sour cream</span></div>
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<span style="color: #134f5c;">grated zest of half a lemon</span></div>
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<span style="color: #134f5c;">few drops of vanilla extract </span></div>
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<span style="color: #134f5c;">100g icing sugar</span></div>
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<span style="color: #134f5c;">4 tbsp semolina and more for sprinkling</span></div>
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<span style="color: #134f5c;">For the meringue topping:</span></div>
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<span style="color: #134f5c;">4 egg whites</span></div>
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<span style="color: #134f5c;">150g caster sugar</span></div>
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<span style="color: #134f5c;">Mix the pastry ingredients together until you get a shortcrust pastry type of dough and rest it for half an hour in the fridge. Preheat oven to 180C and roll out the pastry to about 5mm thickness and place in a baking tray, I used a 20x30cm tray with 3cm sides. It doesn't need lining and I cut the pastry to the size of the tray base. Prick it with a fork in several places. Bake it for 10 minutes, it doesn't need to be fully baked, just dry enough for the filling to go on top. Let it cool and make the filling.</span></div>
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<span style="color: #134f5c;">Push the curd cheese through a potato mincer. Mix the egg yolks with the icing sugar until smooth an pale, add the vanilla etxract, curd cheese, sour cream, semolina, lemon zest. Beat the egg whites until stiff and gently fold into the filling. Sprinkle the pastry with semolina and spread the filling on top evenly. Turn the oven down to 160C and bake it for about 20 minutes or until the filling has cooked through and when tested with a wooden skewer, it comes out dry. Take it out of the oven and make the meringue topping. Beat the 4 egg whites until stiff peaks form then add the caster sugar gradually. Spread the meringue mix on top of the cheese cake and bake it ready in the oven. I turned the oven up to 180C to start with to get that crisp meringue coat going, then turned it down to 140C to let the meringue centre bake a little but still keeping that lovely marshmallow texture. It really only needs to dry up a bit. When ready, cool it down and cut into squares or slices, drizzle with apricot jam.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/03421907968327389896noreply@blogger.com2tag:blogger.com,1999:blog-2197458413265817394.post-44044456702754895022012-11-13T06:26:00.002-08:002012-11-13T06:26:56.542-08:00Cheese scones Juhtúrós pogácsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaPnGQ8489bzxih7UmNOWTpWzfpiJ912FY60H_vrt-mvM1qkdZTKre0261pFm2_zW4S4hyphenhyphenyAMYlSkTRF3C8UKATU3L7Hxa6D2dUwcIUvVRIXFyFAx98ghI2tIRbT6DhsCblM7xrw2MFMOp/s1600/Juhtu%CC%81ro%CC%81s+poga%CC%81csa.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaPnGQ8489bzxih7UmNOWTpWzfpiJ912FY60H_vrt-mvM1qkdZTKre0261pFm2_zW4S4hyphenhyphenyAMYlSkTRF3C8UKATU3L7Hxa6D2dUwcIUvVRIXFyFAx98ghI2tIRbT6DhsCblM7xrw2MFMOp/s640/Juhtu%CC%81ro%CC%81s+poga%CC%81csa.jpg" width="424" /></a></div>
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<span style="color: #134f5c;"><i>Juhtúró</i> is a soft sheep's cheese with a very strong distinctive flavour. It's delicious in a lot of savoury dishes like scones or pasta dishes. It makes a lovely moist dough for scones, they don't dry out but stay fresh for days. I haven't seen anything similar in the UK but came up with the idea of using other types of sheep's cheese widely available instead. Feta cheese mixed with a bit of natural cottage cheese gave the right creamy and slightly salty texture that <i>juhtúró </i>has. But ricotta could also be used instead. You could even add a sprinkle of grated Pecorino or Manchego on top, both of which are hard sheep's cheese. I opted for a more decorative finish of poppy seeds and sesame sprinkle. These small cheesy scones are great as a savoury nibble, or eat them with a bowl of warming soup as we did. The beautiful hand made ceramic bowl was a recent present from my Dutch friends Vera and Remco :-)</span></div>
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<span style="color: #134f5c;">To make 45-50 small scones: <i> </i></span></div>
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<span style="color: #134f5c;">500g plain flour</span></div>
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<span style="color: #134f5c;">1 sachet (7g) dried yeast</span></div>
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<span style="color: #134f5c;">250g butter</span></div>
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<span style="color: #134f5c;">200g feta cheese</span></div>
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<span style="color: #134f5c;">100g plain cottage cheese</span></div>
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<span style="color: #134f5c;">2 egg yolks</span></div>
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<span style="color: #134f5c;">200ml creme fraiche or sour cream</span></div>
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<span style="color: #134f5c;">pinch of salt</span></div>
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<span style="color: #134f5c;">1 beaten egg for egg wash, sesame and poppy seeds for decoration</span></div>
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<span style="color: #134f5c;">Mix the flour with the dried yeast and crumble together with the butter until it is a fine breadcrumb texture. Mix in the finely crumbled feta and the cottage cheese. Add the egg yolks, sour cream, salt and knead it until completely mixed and you have a fairly firm dough. Put in a clean bowl, cover and let it prove for 1,5-2 hours in a warm place. Preheat the oven to 180C. Knock the dough back and roll it to a 1cm thickness on a floured surface. Using a round cookie cutter, cut out the scones and place them on a greased baking sheet. Brush with an egg wash and sprinkle with sesame or poppy seeds. Bake in the oven for 20-25 minutes or until golden colour and cooked through.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/03421907968327389896noreply@blogger.com0