Archive for ‘bakery’

September 29, 2011

Recipe: Raspberry and coconut cupcakes…again!

Hey there! I know it`s been a while, and I have no other excuse apart from working working and working. I know, we all do, but reading some fellow bloggers updates and recipes, made want to come back and write some more (again). I didn`t even check wordpress for a while .. I was trying to turn my head, and try to forget I became a bit lazy with the writing, as well as taking pictures. So to be honest i have no new recipes yet..there`s plenty on my mind, but it looks like I`m about to have a bit of a time and get back o clicking that camera again. 🙂 And! I have tons and tons of comments I need to reply to, so if you were wondering why im ignoring you… I`m sorry, it`s really just me and not you!

I`m also a bit excited, just been asked to make some bites and finger food for an up coming hip gin and cocktail tasting night, and I`m sooooo happy! But! What does one cook for a gin night? Well I came up with 6 ideas, will post the pictures, recipes and the feedback as soon as I got them! Also! Halloween is, well almost here. Me needs Halloween recipes, ideas etc..so if you have a favorite and if you wanna share them with me..you are very welcome!

But, don`t think I`m going to leave you without a recipe! Even thou I do admit it`s going to be one of those “copy and paste” ones. At least it`s mine thou:) The reason for the copy and paste is as I mentioned, I don`t really have pictures of my new recipes, but I have a new picture of an old favorite.. The Raspberry and coconut cupcake. Turns out from the statistics it`s one of the most popular posts on my blog, and I have to admit I HATE the old photo. It`s from the time I started experimenting with backgrounds and came and all that jazz, and it`s just soooooooo bad! I`m not saying the picture is great now, but it does look better ( I hope). Also, the cupcake is great, and if you bake it, you will know I`m right! So enjoy, I hope you like the photos, I hope you will still come back for more recipes. Love you all! Me The Wonderingchef!

Raspberry and Coconut cupcakes

I found the perfect cupcake base on taste.com.au, but soon I realised it is exactly the same as the ones in my Australian Women`s weekly magazines. The recipe is PERFECT! If you follow the steps, you going to end up with an amazing moist cake. I use this for the basics, and flavour the dough after. With whatever I got really:) I can`t describe how much I love this recipe!

The basic cupcake recipe as on taste.com.au

  • 200g butter, softened
  • 1 3/4 cups (370g) caster sugar
  • 2 tsp vanilla bean paste
  • 4 eggs
  • 2 3/4 cups (405g) self-raising flour
  • 1 cup (250ml) milk
  • I added 5 spoons of home made raspberry jam and beetroot powder for colouring.
  • Butter frosting

  • 200g butter, softened
  • 6 cups (900g) icing sugar mixture
  • 1/2 cup (125ml) milk
  • Instead of milk i used cocnut milk, and dry coconut sprinkles!  The taste was just amazing!

 

  1. Preheat oven to 180°C. Line 24 1/3 cup (80ml) muffin pans with patty cases.
  2. Cream the butter, sugar and vanilla bean paste with an electric mixer. Add the eggs, one at a time, and beat until just combined. Add the beetroot powder, stir until combined. Add the flour and milk in alternate batches and stir with a wooden spoon until just combined. Stir in the raspberry jam.
  3. Spoon mixture evenly among the patty cases. Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
  4. For the frosting, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar while beating. Add the  coconut milk and beat until well combined. Stir in the dry coconut flakes.
  5. Divide frosting into small bowls and colour. Use a small palette knife or round-bladed knife to spread the icing.
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August 18, 2011

Recipe: Chili and orange cookies

 

Who doesnt like cookies? As they can come in many sizes, packages,  not to even mention the taste. Wel just like a cupcake or a muffin, the flavour can be changed just the way we want. There are plenty of good quality cookies available in stores, especially nice gourmet ones are getting popular too.

But making them is so damn easy. Although I think everyone should find a basic recipe, that works for them. After all sort of ingredients can be added, pretty much anything from chocolate chips, to caramel, to chili and coconut..you name it! 🙂 There`s plenty of dough recipes on the internet, some are a bit complicated some are easy as ABC, the outcome will always be planty of delicious cookies.

So here is the basic cookie recipe I use, with the baking it will b ready in about 20-25 minutes, makes about 20 pieces.

Ingredients

250g butter, softened

140g caster sugar

1 teaspoon vanilla extract

1 egg yolk

300g plain white flour

2 thai chilies, seeds removed, chopped finely (you can use more or less chilies, depending on how strong are the ones you have)

100g candied orange zest, ready or home made.

Preheat the oven to 180C. Beat the butter in a bowl with a whisk, until soft and white. Beat in sugar.

Add egg yolk, beat in well, add vanilla extract.

Add chili and orange zest. Mix in well with a wooden spatula.

Fold in flour, don`t add to much at a time.

Lay down baking sheets on a trey.

Spoon in dough mixure, one should be a bit smaller then a golf ball. Make sure you leave some space between the cookies, as they will spread while baking.

Bake for about 12-15 minutes. Don`t worry when you take them out, the dough still going to be soft! Leave them to cool for a couple of minutes. Transfer later to a wire rack, to cool completely!

Enjoy!

April 3, 2011

Recipe: Mini Tomato foccacia bites

Well, I never kept my foccacia obsession a secret, and I guess soon i will need to seek therapy, because I`m just hooked on the amazing tomato bread. The whole thing is just brilliant. It`s cheap, it`s easy, it`s fast, and just soooo yummy!  And not to forget FUN! Soon it`s BBQ season, also perfect timing for parties, and picnic, outdoor fun, and having friends and family over. And good hosts give good food:) Smart good hosts try not to make this not too difficult for themselves:) So foccacia is highly recommended. Especially these little bites.


To be honest there’s absolutely no difference between these and a normal oven foccacia. They just have a fun shape, and easy access at a party. If you wan`t to make them even more fun, you add different colourful toppings, like red bell peppers or zucchini, or just simple herbs, maybe even pesto?

The basic dough is easy peasy. And 1 kg of flour makes plenty. And I mean plenty!  Also don`t forget, they disapear kinda fast. My motto is you can never have enough foccacia:)


Ingredients

1kg of flour

2 spoons of dry yeast

4 spoons of sugar

4 spoons of salt

600ml of luke warm water.

Tomato slices, olive oil, salt, white pepper, crushed garlic, mixed together in a bowl.

In a medium big bowl, sift in flour. Make a hole n the middle, add yeast, sugar and salt. Mix well together

Add water, only a little at the time, and mix with wooden spoon. When flour takes up enough water, transfer on a clean table, and start kneading. Add more flour or water if needed. The dough needs to be medium hard, a bit elastic, easy to knead.

Oil up  medium bowl, put in dough mix, cover and let ir rise at a warm place. It usually needs an hour. Really depending on the quality of the ingredients. Sometimes it triples it`s size within an hour, sometimes it needs more time and patience.

Preheat your oven to 220C.

Roll the dough out, to about 2 cm thickness. With a small glass, or pastry cut, make small rounds. Put them on an oiled baking tray. (Foccacia loves oil, so depending on your taste you can use plenty of olive oil if you like). Make sue you don`t put the rounds too close to each other. place a slice of tomato on top of each, push them into the dough a little bit, so they stay.

Put them in the oven for about 15 minutes, or untill golden brown. leave on a wire rack to cool.

Enjoy the tasty tomato bread goodness!

March 27, 2011

Recipe: Hungarian “Csoroge” doughnut recipe

 

Well, when I started this blog, I wanted to include plenty of Hungarian or Eastern European recipes. Sadly it`s not happening much, first of all, I dont get around to cook them much, and seconds these recipes are so well known for me, I always forget they would be more interesting for people reading this blog from outside Hungary. So now I`m putting my foot down, and yes more Hungarian recipes are coming! Yes `Im not going to be lazy about them! Hungarian cooking is delicious, and very different from what I experienced in my travels. Most of the time, the recipes are very easy, also cheap, and most of the time not vegetarian friendly. We love our lard, or just fat, fat and fat, even with bread if you wish!


And baking, we love baking, frying, not caring too much about our health and cholesterols.

So “Csoroge” “Doughnut”, I guess you are asking yourself WTF?? is “Csoroge”. Well in case you are in Hungary once, you are blinking at the menu and feeling confused, lost, and about to start to panic, just relax. Plenty of time the name of the dish represents where, from which region of Hungary its originated to. So “Csoroge”, is most likely from the historical region of “Csorog” or lets say “Hortobagyi pankaces” or “Bugaci salad” or “Vecsesi pickles”

This dish cheap, fast and easy dish, we call as a doughnut, but it`s more like a crisp to be honest. It`s perfect with all kinds of jam, my favourite at the moment is blueberry , but as soon the summer arrives, I`m getting my hands on some raspberry jam..yumm yummy!

Ingredients

  • 6 Egg yolks
  • 1 pinch of  Salt
  • 2 spoons of sugar Sugar
  • 1 spoon of brandy
  • 1 spoon of  white Vinegar
  • 1 cup  flour
  • half a cup of  Sour cream

1. In a big bowl, mix the flour with the sour cream and the egg yolks. Create a nice and soft dough. Add the sugar, vinegar, and brandy. Mix well, and kneed until smooth. I would say for a good 10-15 minutes.

Roll the dough out, for a clean, bit floury surface, a bit thin, not thicker then your finger.
Cut diamond shapes. Make a whole in the middle, and pull a loop through the middle.
Deep fry, in plenty of oil. Serve with cinamon sugar and jam.
Enjoy!
February 21, 2011

Recipe: Dried appricot and double cheese pastry triangles.

 

I love puff pastry. Not as much making them but the result of hard work effort is always rewarding. In almost every supermarket, we can buy ready-made good quality puff pastry which can be used with almost anything. If you feel having some sweet or savoury treat, you`ll know within 30 minutes you can pick out something amazing tasting from our oven. It`s almost impossible to ruin them.


I had to cater a party not long ago, and the host asked me to make some snack from puff pastry, but something unique and gourmet. I was thinking how to fill them, to make them interesting and still tasty, and don`t go too much over the edge. Now that im re-living my gorgonzola period, I thought about cheese, but gorgonzola would have been a bit too strong by itself, so I mixed it with some grated swiss cheese. Still something was missing, when the idea of dried fruit came to mind. I mean who doesn’t like fruits with cheese? And yes it has been a success, since I can`t stop making them!

The recipe is very simple and the result is yummie!!!

Ingredients (for 8 triangles)

1 sheet of ready made rolled up puff pastry

5-6 pieces of dried apricots, sliced

gorgonzola and swiss cheese (not much)

1 egg

sesame seeds


Preheat your oven to 180 C. Put down baking paper on a baking tray. Mos rolled up puff pastry already come with a paper, so all you need to do is roll them out. Slice 8 square shaped slices. Fill one side with ingredients ( cheeses, and the dried apricots). And fold one side on to the other, into a triangle shape. Make sure you don`t over fill, and push the sides down good so they don`t open while baking. With a pastry brush apply egg wash on top and sprinkle with sesame seeds. Bake for about 20 minutes!

Important: Dont overfill your tray with the pastry, as they double their size while baking. Don`t op oven door while baking!


Enjoy!

February 13, 2011

Recipe: Caramel and Amaretto Cupcakes recipe!

 

Now I started experimenting with cupcake frosting, and finally found a good oven at my workplace which doesn`t have a strong ventilation, so my cakes turn out to be decent nowadays.

Experimenting with the frosting is nice..not as much in colour but in taste. Adding some flavoured alcoholic drink like amaretto or triple sec, can really make some wonders. For the cakes, I found the most amazing basic vanilla cake recipe on Australias taste.com.au. The recipe is perfect, and it`s higly recommended to be used. Just follow the steps one by one!

Basic vanilla cupcake recipe ingredients by taste.com.au

200g butter, softened

  • 1 3/4 cups (370g) caster sugar
  • 2 tsp vanilla bean paste
  • 4 eggs
  • 2 3/4 cups (405g) self-raising flour
  • 1 cup (250ml) milk
  • Butter frosting

  • 200g butter, softened
  • 6 cups (900g) icing sugar mixture
  • 1/2 cup (125ml) milk

Extras for taste: Ready made caramel topping, 3 shots of amaretto, and 4 tbs of cocoa powder!

  1. Preheat oven to 180°C. Line 24 1/3 cup (80ml) muffin pans with patty cases.
  2. Cream the butter, sugar and vanilla bean paste with an electric mixer. Add the eggs, one at a time, and beat until just combined. Add the flour and milk in alternate batches and stir with a wooden spoon until just combined.
  3. Spoon mixture evenly among the patty cases. In the middle add some caramel topping and cover with dough. Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
  4. For the frosting, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar while beating. Add the milk and beat until well combined. Add cocoa powder and amaretto
  5. Divide frosting into small bowls and colour. Use a small palette knife or round-bladed knife to spread the icing

 

February 7, 2011

Recipe: Poppy seed cupcakes with orange/triple sec frosting.

After visiting New York, I couldn`t wait to go home and start making my own cupcakes. I had so many ideas, but lack of time to make all of them. Now when I have some time at work, I try to sneak some cakes in the oven, and try experimenting. unfortunately the oven at work isn`t really cupcake friendly. The problem is with the ventilation. First of all it`s waaaaay too hot, and the ventilation is so strong the cakes become a bit well”funny shaped” The taste is good, it just looks a bit funny, but doesn’t matter as people still like them, so im happy.


From a party I had plenty of icing leftover, it was for a cake and it`s a bit runnier then the usual butter cream frosting, so it was just good to dip the cakes in it. I was a bit worried, but they turned out just fin, and the taste was still rich and enjoyable.

Ingredients (for 24 cupcakes)

• 2 cups all purpose flour
• 1 1/2 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 4 egg whites from large eggs
• 1/2 cup shortening
• 1 cup 2% milk

  • • 2 large eggs• 1 1/2 teaspoon vanilla
  • 1 cup ground poppy seed

Icing

250g butter

2 cups icing sugar

1 cup milk

juice of one orange

handful of orange zest

1 shot of triple sec

Preheat the oven to 180 degrees. Line the cupcake pans with paper liners. Combine flour, baking powder, sugar salt, shortening milk, vanilla in a mixing bowl. Mix on low speed untill combined. Add egg whites and mix untill fluffy and smooth, on high speed. Mix in the poppy seed.

Using 2 spoons, or an ice cream scoop, fill the liners, but don`t over fill, your cupcakes are going to rise. Bake for about 20-25 minutes. Leave it on a wire rack to cool when ready.

Icing- Beat the butter with the icing sugar until smooth, add the milk, the juice, zest, and the triple sec.

Ice your cupcakes, and decorate them as you like!

Enjoy!

 


February 5, 2011

Recipe: Pizza Rustica with spinach, mozzarella and ham!

Pizza Rustica is fun and easy, you need a good dough, some fillings and you are ready! If you have guests coming over it`s a bit more interesting than a normal pizza nd you can gather many many nice compliments from your friends and family. I first noticed them in Puglia, where the cheese and ham filing is the most common. To be honest i wasn`t really impressed with the one I had there as it was a bit dry for my taste. But I liked the general idea and wanted to come up with my own version.

The dough is a basic bread and foccacia dough, which is very very easy to make. Note to self when you choose the filling for pizza rustica is that the dough needs a very warm 230C oven, so if you pick same raw ingredients like meat etc., most likely not going to cook within 10 minutes. So make sure the stuffing is already ready to eat. Besamel sauce -not a lot just a little- can prevent the dough getting too dry, and even a day after making it will be nice and soft.

Ingredients

Dough

  • 1,5 Kg. bread flour
  • 4 tbs dried yeast
  • 2tbs sugar
  • 3tbs salt
  • 600ml luke warm water

Filling

  • 10 slices of ham
  • 1kg of fresh spinach
  • 2 cloves of garlic chopped
  • bit of oil
  • 1 big mozzarella sliced
  • bechamel sauce – butter, milk, flour, nutmeg, salt,white pepper

Sift the flour in a big bowl, make a hole in the middle, add the yeast, the sugar and the salt, and mix it together. gradually add the water, and mix it with a wooden spoon, make sure your dough isn`t too wet, otherwise you`ll need to add more flour. Take it out from the bowl, to a clean lightly floured surface, and mix it well together. Add more flour or water if needed. Put it in a clean bowl with some oil, and cover it with a clean cloth. Leave it at a warm place, so it can rise.

Note: Usually the dough doubles its size in about 1 hour. Depending on your flour or yeast it can take up to a little more time so don`t worry. Don`t touch it or start making it if the dough didn`t rise!

Meanwhile, if you use fresh spinach, wash it at least 2-3 times, and make sure its clean. Chop it up a little, and saute it with some oil, garlic, salt and pepper. If you use frozen spinach leafs, make sure you get rid of as much excess water as possible. Make some bechamel, not much, if you don`t want to mess around with it, as you need only a little, you can use sour creme or creme fraische as a substitute. Get the rest of the ingredient`s ready, and heat up your oven to 230C.

When your dough is ready, take it out of the bowl, and mix it a little bit more. Cut in half. Knead the first half to the shape of your baking tray. Make sure your tray is well oiled. Put the dough in and add the ingredients. First some bechamel (not much just lightly, to cover, the ham, spinach, and the cheese on top. Knead the rest of the dough and cover. With a fork make some holes on the top, and put it in your oven. It usually needs not more than 15 minutes to be ready! Put it on a wire rack to cool. And enjoy the heavenly pizza!

January 23, 2011

New York: Billys Bakery

Billy’s Bakery

184 9th Avenue
Between 21st and 22nd Streets

Website

If you are visiting New York, and if you have this thing for cupcakes, Magnolia Bakery isn`t the only place worth visiting. In fact the city is the heaven for cupcake lovers, offering fresh delights almost on every street or corner. I found “Billy’s Bakery” in Chelsea, and the fresh cakes being frosted and decorated in the huge window just attracted me in. They were so cute, colourful, and pretty, we had o try one. Red Velvet cake is of course the favourite, the only other place beside the states was London`s “Hummingbird Bakery” where I could find them, they were delicious.


The shop in Chelsea, is tiny, but plenty to choose from. I loved the rustic interior design, Everything is so colourful, like you were in a fairy tale. Here you could also have a small look on the cake making process, to be honest I have this thing for open kitchens. Chefs, bakers etc shouldnt be hidden, this way you can bring the costumers a bit closer.


The cakes were delicious, the price usually is about 3 dollars per cake. If you are either in Chelsea or Tribeca I would recommend treating yourself with a cupcake!

January 17, 2011

New York: Chelsea Market in words and pictures

Chelsea Market

75 9th Avenue (Between 15th and 16th streets), New York

Chelsea Market Website

Chelsea Market building New York

Chelsea Market building New York

This enclosed shopping center and food court was once home of the famous Oreos, and is now one of the No.1 meeting point of the city’s gourmet food lovers. Naturally I had to visit it. If you want a piece of advise, you won`t have breakfast before you go there. The market has plenty to offer! From cupcakes to foccacia, from risotto to sushi, even if you are picky, you`ll want to try them all.

Chelsea Market, New York, Amys Bakery

Chelsea market Amy`s Bakery

Gourmet food tours, should be the best way to visit the area. The tours are available on the markets website. Unfortunately I didn’t know about these, and only discovered them when we arrived to the market, they seemed fun and interesting, and surely You can try, and taste more products this way, also you can learn some insight stories about the establishments. Next time I visit I`ll surely join one of them, but not only the market`s but whole a whole Chelsea tour.

Chelsea Market- Amy`s Bakery, Lobster`s place

Amy`s Bakery, Lobsters place, Chelsea Market New York

2 of my favourite businesses were “Amy`s Bakery” and “Lobster`s Place”- even thou I dont` eat seafood. If you are a sushi lover I would strongly recommend to pick up 1 or 2 plates of freshly made rolls there, or just look at the making process from the window. And of course fresh lobsters and plenty other seafood is available. What I liked the most, is the presentation of different products, from all around the market, everything is so organized, colourful and creative! And most of the time, open, so you can look at the production process of several bakery, or restaurants, or pretty much anything.

Chelsea Market, New York, Buon Italia

Chelsea market, New York, Buon Italia


Chelsea and it`s market should be a foodies dream destination when visiting New York Ci, it`s a nice walk from Times Square for the more adventurous tourists!

 

Chelsea market, New york- Buon Italia

Buon Italia, Chelsea market, New York