Indholdsfortegnelse for Baking Greats i delicious. Cookbooks

NO MATTER HOW GOOD THE PIE IS, THEY WILL ALWAYS GO FOR THE FLAKY GOLDEN PASTRY. EASY FIX: SINGLE-SERVE PIES AND PASTIES! EVERYONE WINS STEAK & CHEESY POTATO PIES MAKES 12 Mix and match from two different versions: a shepherd’s pie topped with potato, and a potato pie sealed with puff pastry. Begin this recipe at least 5 hours ahead. 2kg beef brisket (order from butchers), trimmed, cut into 4cm pieces⅓ cup (50g) plain flour1 tbs each freshly ground black and pink pepper1 tsp ground nutmeg6 bay leaves⅓ cup (80ml) olive oil1 onion, chopped2 tbs tomato paste1 cup (250ml) brandy1L (4 cups) beef stock1kg store-bought shortcrust pastry375g frozen puff pastry, thawed (optional)1 egg, beatenTomato sauce (ketchup), to serve CHEESY MASH 1kg Dutch cream potatoes½ cup (125ml) milk50g unsalted butter50g parmesan,…

SILKY SYRUPS, CUSTARDS AND CREAMS ARE AN ESSENTIAL INDULGENCE, THE FINAL FLOURISH THAT TIES A PERFECT BOW AROUND YOUR PUDDING RASPBERRY, CUSTARD & BURNT WHITE CHOCOLATE PUDDING SERVES 4-6 200g good-quality white chocolate, finely chopped1¼ cups (185g) self-raising flour, sifted⅔ cup (150g) caster sugarFinely grated zest of 1 lemon195ml milk70g unsalted butter, melted1 egg125g fresh raspberries60g roasted macadamias, roughly choppedFreeze-dried raspberries, to serve CUSTARD 1½ cups (375ml) pouring cream2 egg yolks1 tsp vanilla bean paste40g caster sugar Preheat the oven to 140°C. Grease a large baking tray and line with baking paper. Scatter white chocolate evenly over the prepared tray and bake for 6-8 minutes or until the chocolate is melted enough to spread. Using a small palette knife, spread the semi-melted chocolate evenly over the baking tray. Return to…

LIFE IS SWEET WHEN THE ULTIMATE COOKIE COMES OUT OF THE OVEN. JUST A PINCH OF SEA SALT FLAKES ENHANCES THE MIXTURE OF FLAVOURS, GIVING EACH BITE A BOOST PLUM & OLIVE OIL CRUMBLE MUFFINS MAKES 12 2 cups (300g) self-raising flour, sifted1 cup (220g) caster sugar⅓ cup (30g) rolled oats⅓ cup (45g) pecans, chopped1 tsp ground cinnamonPinch of ground star anise½ tsp each ground cloves and cardamom250g sour cream, at room temperature2 eggs⅔ cup (165ml) olive oil3 plums, thinly slicedThickened cream, to serve CRUMBLE TOPPING ⅓ cup (30g) rolled oats60g plain flour25g caster sugarPinch of ground star anise50g cold unsalted butter, chopped For the crumble, place all ingredients in a bowl with a pinch of salt flakes. Rub butter into dry ingredients until large clumps form. Transfer to the…

DOUBLE THE BLISS FACTOR BY TOPPING YOUR CHEESECAKE WITH A LUSCIOUS LAYER OF CHOCOLATE MOUSSE. IT’S THE PERFECT TREAT TO MAKE AHEAD FOR A DINNER PARTY WAVES OF PILLOWY ITALIAN MERINGUE ADD TEXTURE TO THIS CHEESECAKE, WHILE TORCHED PEAKS GIVE IT CONTRAST AND A RUSTIC TOUCH MALTED MILK CHEESECAKE SERVES 8-10 Malted milk powder gives this beautiful cake a taste of childhood, while the meringue adds a little sophistication, making it perfect for special occasions. Cooling the cake in the oven helps to prevent cracks from forming, then it needs to be chilled completely before topping with the meringue, so it’s a great cake to start a day ahead, then finish with the meringue just before serving. You will need a kitchen blowtorch. Begin this recipe at least 7 hours…

DON’T TRIP ON THE DRIP EFFECT! MAKE SURE YOUR CARAMEL IS COMPLETELY COOL, DRIZZLE OVER THE CENTRE OF THE CAKE AND SPREAD SO IT RUNS GENTLY OVER THE EDGES COOKIE DOUGH CHOCOLATE CAKE WITH CARAMEL DRIZZLE SERVES 15 500g unsalted butter, softened2½ cups (550g) caster sugar2 tsp vanilla extract8 eggs2⅔ cups (400g) self-raising flour1 cup (100g) good-quality cocoa powder1 cup (250ml) milk½ tsp baking powder¾ cup (185ml) Kahlúa COOKIE DOUGH FROSTING 1½ cups (330g) caster sugar4 eggwhites500g unsalted butter, chopped, softened2 cups (200g) milk powder1 tbs vanilla extract250g dark chocolate chips, roughly chopped100g cacao nibs CARAMEL DRIZZLE 1 cup (220g) caster sugar100g salted butter½ cup (125ml) pure (thin) cream Preheat oven to 180°C. Grease three 20cm round cake pans and line with baking paper. Place butter and sugar in a…

FOR A CLEVER NO-FUSS WINNER, STORE-BOUGHT PUFF PASTRY IS YOUR ANSWER. IT’S AN EASY BASE FOR THIS SIMPLE YET IMPRESSIVE TART CAULIFLOWER, ENGLISH MUSTARD, CHEDDAR AND HAM TART SERVES 8 700g store-bought shortcrust pastry250g cauliflower1 tbs extra virgin olive oil6 eggs300ml pure (thin) cream¾ tsp ground nutmeg4 slices smoked ham, torn1 tbs hot English mustard120g coarsely grated cheddar Roll out pastry on a lightly floured work surface to 3mm thick. Line a 24cm x 4cm loose-based tart pan with pastry. Trim excess, leaving 2cm overhanging. Pinch to create a fluted edge. Freeze for 30 minutes. Meanwhile, cut half the cauliflower into large florets. Place in a heatproof bowl. Finely chop remaining cauliflower and add to bowl. Cover with plastic wrap and microwave on high for 4-5 minutes to steam. Cool…

FOR CHOCOLATE DESSERTS, ALWAYS SPLASH OUT ON THE BEST QUALITY CHOCOLATE YOU CAN AFFORD FOR THE MOST WONDERFUL DEPTH OF FLAVOUR DOUBLE-CHOCOLATE MOUSSE CAKE SERVES 10 Begin this recipe 1 day ahead. You’ll need a 12cm-wide sheet of acetate paper (from cake and art supply shops). 500g chocolate fudge brownie packet mix400g dark (70%) chocolate, chopped400g milk chocolate, chopped6 eggs, separated1 titanium-strength gelatine leaf900ml thickened cream½ cup (110g) caster sugar Preheat oven according to brownie packet instructions. Grease a 23cm springform cake pan and line base with baking paper. Prepare brownie mix according to instructions and spread into prepared pan. Bake according to instructions, removing 5 minutes before cooking time so it is slightly undercooked. Cool completely (the brownie will pull away from edge of pan). Grease sides of pan…