Tag Archives: chocolate

One egg, two recipes: lemon curd and fabulous macaroons

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*When this post hits the blogosphere, and Fiesta Friday 21, I’ll be travelling. Since internet will be sporadic, I may not see your comments (or visit your blogs) for a while, but look forward to catching up when I’m back!*

Of eggs and introductions

How does one introduce a recipe? I’ve been wondering about this while scribbling up this post. And to double the trouble, how does one introduce two recipes that together use the whole egg? Chronologically? Alphabetically? Punningly?

I’ll go from the outside, starting at the eggwhite, finishing with the egg yolk.

The eggwhite

I’ve posted about the macaroons before, under the moniker ‘multi-tasking macaroons’. But these macaroons weren’t exactly the same. These, made with coconut chips rather than desiccated/shredded coconuts, were so pretty. This time, the coconut flakes looked like brown-tipped wings. The texture was different somehow, chewy in the middle, crispy on the outside, not too sweet, each coconut flake standing to attention. These, dear reader, were what Alice Medrich intended in her recipe.

But I took a shortcut. I mixed the coconut and egg whites, without half-cooking them as Ms Medrich instructs. These were a tad stickier, and maybe took a tad longer to cook, but they worked well with a fraction of the effort.

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And then, I dolloped rum-spiked dark chocolate ganache. And finished by sprinkling over flaky sea salt…

These macaroons were ready in about an hour, but they could have been eaten in much, much less time. Especially when I piled a few together and let the chocolate ganache pour over them. That was…well, fun, and decadent.

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Not quite World Cup: cashew & nutella candies

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There’s Brazil and World Cup fever in the air. Friends are flying over to Brazil to watch the matches, Brazil travel documentaries are all over the TV, and suddenly it’s all about those soups and snacks sold on Brazilian beaches.

Paçoca or pacoquinha is a peanut candy that is as Brazilian as you get. And no wonder, as it is supposed to taste a little like a Reese’s peanut cup! The peanut version of the candy was created during colonial Brazil, and the internet also tells me that there is a tradition of eating paçoca during lent or on Good Friday. As a bonus, because the candies are made using cassava / tapioca / manioc flour, these are also gluten free.

The basic ingredients are roasted peanuts, sugar, dulce de leche or condensed milk, and cassava or tapioca flour (though I’ve also seen recipes calling for biscuit crumbs or bread crumbs, which obviously may not be GF).

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I have wanted to make Brazilian peanut candies for a while. But, we never seem to have peanuts in the house, instead we are always overrun by cashews, almonds or walnuts. So, this candy had a makeover in the kitchen and emerged as not-quite-Brazilian cashew candies.

Roasted cashews replaced peanuts, nutella plus a spoonful of honey replaced dulce de leche, and we were ready to whiz and roll.

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Gubana: Italian Easter bread for an Australian road trip

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We are on a road trip!

Tonight, we are in the inland town of Gundagai. First stop in what is shaping up to be a trip through historic inland towns and villages.

I haven’t driven our car for weeks, and for at least a couple of months before that, since I prefer to walk or take public transport to get around our patch of inner Sydney. It took a while to get used to the manual gears, the road, other cars, but then I settled back into familiarity with our good little car, and we were away, to quieter and greener places.

When I was not driving, I nibbled on a slice of gubana.

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Gubana. A special Easter cake/bread I stumbled across almost by accident. I made the recipe, and found the flavours intriguing, lingering, in a way that says old fashioned good things. Bread-like, not quite as rich as brioche or challah, crammed full of walnuts, pine nuts, raisins, chocolate, hazelnuts, and more. The bread is almost like panettone, and filling is so flavoursome, with a lingering sweetness that comes from dried fruit rather than sugar.

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Rash promises and kitchen derring-do: turkish coffee brownie layer cake

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This is a cake of two tales. And the tale of two cakes.

Story the first.

Once upon a Saturday night, there was a Pimms cocktail-addled promise to make a layered birthday cake. Which I promptly forgot about until Sunday evening (the birthday was on Monday).

It was the prettiest Pimms cocktail I had ever seen, with three different types of citrus, strawberries, mint, a dash of this and a splash of that. An English-summer-meets-tropical sunset mash of colours and flavours.

But if I have to bake a cake every time I have that cocktail, I may just switch to a martini.

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Story the second.

Once upon a Sunday evening. With a sense of wild, reckless adventure, and no little trepidation, I poured cake batter into teacups and put it into the oven.

Wild recklessness, because I picked up the teacups from an op shop, with no knowledge of whether they were oven safe. Trepidation, because We could have had a Turkish coffee brownie flavoured explosion in the oven.

(But, looking on the bright side of life, a Turkish coffee brownie flavoured explosion might have led to a new oven. One with an accurate temperature gauge, a working oven light, and a steam function for baking bread.)

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Cakes I & II

We didn’t get a new oven.

Instead, we got brownie cakes. I inverted the teacup cakes so they became domed-shaped single-serve mini layer cakes. With just enough space for one candle on top.

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Life in the popcorn lane: popcorn, chocolate chip, brown butter cookies

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As you would have seen on many blogs, it’s December, Christmas is on its way. A period of holiday cheer, seasonal madness, and a kitchen covered in sticky flour-y patches.

I have started planning for The Christmas Lunch, trying to balance the preferences of two families. There’s the anti-Turkey matriarch, the other matriarch who likes Turkey With All The Trimmings, someone who likes an early lunch followed by a stroll on the sunburnt beach, and another who enjoys nothing more than a late night post-pudding egg nog.

I can’t do anything about the time of Christmas lunch, but I think I’ve written a menu that will keep both sides happy, ish, esp when prefaced by a couple of happy, festive cocktails. Whew!! For a moment, Christmas on a deserted island (with a Christmas tree, and reindeers) seemed just a tad appealing. 🙂

This is when I turned to something child-like in its simplicity, and universally happy-making.

These cookies, stuffed to the brim with buttered popcorn, dark chocolate chip, and brown butter.

Think: buttered popcorn with salty, crunchy bits, dark, dark chocolate chunks, extra flecks of chunky sea salt, brought to you by a soft, chewy, sweet cookie dough.

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Is it a cookie? brownie? double chocolate dog bones?

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I have been on a roll with this oversized cookie thing. First there was a giant cookie, now we have a cookie slab. A double chocolate cookie-brownie slab. Come to think of it, a gluten-free double chocolate cookie-brownie slab.

Half of the slab became brownie-like slices, and the other half – I had  a dog bone-shaped cookie cutter, so there were double chocolate dog bones.

Woof.

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In the evening, Mr Gander and I had this exchange:

Mr Gander: what’s this?

Me: A giant cookie slab. Or cookie slab. As a cookie, it’s giant; but as a slab, it’s merely normal sized.

Mr Gander: and these?

Me: Dog bone cookie cut-out things.

Mr Gander: … …

(ps, he ate them anyway)

These were made from the recipe for double chocolate cookies, as part of this week’s Tuesdays With Dorie (TWD) assignment. I made this recipe using a mix of gluten free flours, following the ratio of 60% starch (I used potato starch and white rice flour), 40% whole grain (I used quinoa, brown rice and corn flour) from Gluten Free Girl. I also used more 85% chocolate, because I like my chocolate dark and cookies giant. 

The resulting cookie slab was a super-intense chocolate hit, dense, almost toothsome, not unlike drinking a doppio (double shot espresso) from the original Campos cafe. Best enjoyed in small bites with equally strong tea or coffee, or a scoop of vanilla ice cream. If made with more milk chocolate, it would become a perfect companion to a glass of cold milk too. The recipe only uses a small amount of flour, with a huge quantity of chocolate, so I don’t think the GF flours affected the texture much, unless it made the cookies slab a little bit more crumbly.

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Cookies plus fun: chocolate, sprinkles, and giantness

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Cookies almost need no introduction. Small package of cheerfulness that fit into one hand(ful), in varieties of soft, crunchy, chewy. If you’re like me, you can always find room for just one more.

I haven’t baked that many cookies for this blog. There always seems to be another more exotic and/or more challenging recipe to try, and new techniques to learn. But this week, it felt like a time for cookies. Just cookies.

Maybe it’s because I had been planning a dinner party menu for 11-12 people all week. There are so many ideas whizzing around my head, it’s hard to focus one idea and build a menu around it. Dan Hong’s mapo tofu, David Thompson’s laksa from scratch, that amazing macaroni pie from The Leopard, or fesenjan? What about nibbles? Should I make bread? Make pasta? And dessert??

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In the middle of this food ideas whirlpool, Mr Gander asked me to bake something for a meeting at his work. No wonder I turned to something simple, foolproof, something that says ‘happy place’.

Like Celia (of Fig Jam and Lime Cordial)’s Perfect Gooey Cookie Slab.

When I first read about the cookie slab on Celia’s blog, her description stuck in my mind: “the disproportionately high chocolate content vis-à-vis flour results in a crisp wafery crust over a molten and butterscotchy centre (which sets firm by the following day).” Swoon.

Instead of a slab, I tried making a giant cookie, and covered it in hundreds and thousands (sprinkles). Compared to some recent projects, this was a cinch to make. Into the oven the cookie dough went, and began to spread and grow…

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