New Beginnings & Raspberry and Rose Cupcakes

Many apologies for my six week or so absence from here. Though I do doubt that anyone is sitting at their computer waiting for me to post a new recipe! I have had an exciting few weeks full of new experiences and new beginnings. All of which meant time spent updating my blog were few and far between. 

In summary, during the last few weeks I have taken part in a food photography and styling workshop with Billy Law and Luisa Brimble, baked forty cupcakes and 20 biscuits for a bridal shower, baked 60 biscuits, made 250 mini quiches and 330 finger sandwiches for a wedding afternoon tea, quit my job, bought a new camera and attended a wonderful weekend ‘Slow Living Workshop’ with Beth Kirby, Rebekka Searle and Lusia Brimble (photos of the weekend to come!). 

Hopefully you will notice an improvement in my photography and styling skills soon, and fingers crossed I will be able to dedicate more of my time to this blog from now on! 

Below are some photos I took at the workshop with Billy and Luisa. 

 . . . . 

 The recipe I have decided to post today is something I created a month or so ago. I had been reminiscing about the cakes and teas Mum and I enjoyed while we were in Paris back in February. At Ladurée in Paris we tried a creation called the rose réligieuse. It was a round two layered choux pastry with crème pâtissière and raspberries, decorated with a rose icing on the outside. The flavour combinations were simply wonderful. And of course the presentation was impeccable. 

Tea & a Rose Réligieuse at Ladurée, Paris.

I decided to create something using this as an inspiration, and came up with a raspberry and rose cupcake. I am very pleased with how they have turned out, and seem to have become an instant crowd pleaser. 

Raspberry & Rose Cupcakes

Ingredients: 

125 g margarine (flavourless such as canola oil based)

3/4 cup caster sugar 

1 tsp vanilla extract 

2 eggs 

1/2 cup milk, preferably low fat

1 1/2 cups self-raising flour, sifted

185 g raspberries, roughly chopped (approx. one and a half punnets if using fresh)

Ingredients for Icing: 

2 - 2 1/2 cups icing sugar, confectioners 

3 tsp rosewater

2 tbsp hot water 

pink food colouring 

dried rose buds, for decoration

Method:

Pre-heat oven to 160 degrees Celsius and line two cupcake trays with cupcakes cases. The mixture will only make about 15-16 cupcakes, so you won’t need to line all of the second tray. 

In a large bowl, cream the margarine, vanilla and sugar until it has combined, and is fluffy and light. Add the eggs one at a time, beating after each addition. Then add the flour and the milk, half of each at a time, beating in between to combine. 

Once all the ingredients are combined, add the raspberries to the mixture, gently folding them in with a spoon or spatula (not an electric mixer) until evenly distributed. 

Evenly fill each cupcake case with the mixture, approximately 3/4 full. 

Cook for 20-25 minutes or until the cakes are lightly golden and spring back when touched. 

Allow to cool on a wire rack. 

Once the cakes have cooled make the icing. Sift the icing sugar into a bowl, then add the water and rosewater and mix to combine. The icing should be smooth and slightly thick so it doesn’t run down the sides of the cakes. Add the pink food colouring, keeping the colour light. If the icing is too runny, add more sifted icing sugar a little at a time. If the icing is too thick, add more hot water a little at a time.

Spread the icing over each cupcake and place a rose bud in the centre. Allow the icing to dry before storing in a airtight container, or eat straight away! 

Original cupcake recipe from The Australian Women’s Weekly Cakes & Slices Cookbook, p.89.

 Originally Posted September 8, 2014.

For more recipes showcasing the best of rose, check out my Baking with Rose eBook by clicking the link below!

Raspberry & White Chocolate Muffins

While I was at uni, baking was almost the only thing that kept me sane. I find the process of baking quite relaxing and I always looked forward to baking, particularly after exams. This is one particular recipe that I made many times throughout the numerous semesters. I usually use fresh raspberries for this recipe. Mainly because when I see the lovely bright punnets of them, I just can’t resist. It also helps when they are on special at the shops! But if you prefer to use frozen raspberries, they work well also - they may turn your batter a little purple if they are defrosted however! 

I made a version of this recipe a while ago. The base of this recipe is very versatile and you can chop and change the raspberry element for whatever you feel like. I have done banana, passionfruit, date and blueberry versions. This however, is the original Julie Goodwin recipe, and when it comes down to it, it’s hard to pass up! 

 Raspberry and White Chocolate Muffins 

Ingredients: 

300 g (2 cups) self-raising flour

165g (3/4 cup) caster sugar

130g (3/4 cup) white chocolate melts, chopped

x 2 punnets raspberries (approx. 250g)

x 2 eggs

125ml (1/2 cup) milk

125ml (1/2 cup) vegetable or sunflower oil 

Method:

Pre-heat oven to 180 degrees Celsius (160 degrees Celsius Fan) and line a twelve hole muffin tray (1/3 cup capacity) with muffin cases. 

Place the flour, sugar, white chocolate in a large mixing bowl. Chop half of the raspberries roughly, and add all of the raspberries to the dry ingredients and mix. Make a well in the centre of the mixture.

In a small bowl or jug, whisk together the milk, oil and eggs. Add to the dry ingredients and gently mix. Only mix until the ingredients are just combined. Over mixing muffin batter will make your muffins tough. 

Divide batter into the prepared tray, fill the cases about 3/4 full. Bake for 20-25 minutes or until the tops of the muffins are golden and they spring back when touched.

Remove from tray and cool on a wire rack, although they are nicest warm, fresh from the oven! 

Original Recipe from ‘Our Family Table’ by Julie Goodwin p.4 (2010).

Originally Posted July 21, 2014.

My Grandma's Pavlova (Gluten Free)

In my last post I talked about the concepts of fressing and heirloom baking. This recipe is my ultimate recipe from my heirloom collection and I think fits very nicely into the idea of fressing as it is so enjoyable to eat. This was the dish I got excited about every time we went to my Grandparent’s for dinner. I would be desperately disappointed if it wasn’t the dessert of choice for that evening, and would ask my Grandma in a sad voice ‘but why didn’t you make a pavlova?’ as if the world had now come to an end. 

If I was in luck and pavlova was made for dessert, before (or sometimes during) dinner I would reach up onto the bench and pick off little bits of the meringue that had formed little peaks on the edges of the pavlova. I always remember being served my piece of pavlova on its own or only with ice cream. There probably was other fruit to go with it, I was just to picky to want it sitting on my piece. 

This recipe makes a crisp meringue and despite my childhood fussiness, does go well with cream and fruit. I have left this out of the recipe, purely because I wanted to make it as I remembered it. However, feel free to top the pavlova with some freshly whipped cream and fruit (such as passionfruit, raspberries, strawberries, banana, blueberries etc), just before serving. 

Ingredients: 

x4 egg whites 

250g caster sugar 

1 tsp vinegar

1/2 tsp vanilla extract 

20 g cornflour 

Method: 

Pre-heat oven to 200 degrees Celsius. Line a large baking tray with baking paper. 

Whisk the egg whites with a mixer on a medium to high speed, and gradually add the sugar. Whisk until the sugar has dissolved and the mixture is thick, glossy and holds its peak. This process should take around 5 minutes. Whisk in the vanilla and the vinegar once this process is almost complete. 

Once the mixture is holding its peak and the sugar has dissolved, sift in the cornflour and gently fold in with a metal spoon or a spatula. 

Gently spoon the mixture in to the centre the prepared baking tray and smooth out until you have a circular shape. Keep the edges of the circle high and don’t smooth out too far. The circle should be around 24-26cm in diameter. It isn’t necessary to be overly precise, you just don’t want a really flat pavlova! 

Turn the oven down to 125 degrees Celsius, and bake the pavlova for 1 hour 30 minutes, no longer. Once the cooking time has elapsed, turn the oven off and leave the pavlova in the oven to cool. You can remove the pavlova immediately but be prepared for it to crack and sink a little (this will also depend on the weather, Summer may be the ultimate time to eat a pavlova, however the humidity does not do baking it any favours!). 

Originally Posted July 16, 2014.

The Monday Morning Cooking Club @ BakeClub and a Custard Chiffon Cake

fressing [Yiddish], eating for the pure joy, obsession and love of it. 

Custard Chiffon Cake

When I think about the meaning of fressing, I feel I have been practising this concept for much of my life. I believe food is something that should always be enjoyed. Food and the recipes that accompany it play a large role in our lives. Apart from being sustenance, food can bring people together, be the centre of a celebration, be a comfort, and become an heirloom.

The concept of fressing and the importance of food is strikingly clear when one looks at the two books produced by The Monday Morning Cooking Club. Both books provide wonderful recipes and focus on the people behind the food and the recipes. It is obvious that food and cooking has and continues to play an important role in the lives of all who have been involved in these books. Through the act of sharing these recipes we are shown how food has brought joy, been loved and fuelled obsessions.

The six women who make up The Monday Morning Cooking Club have focused on the idea of recipes being heirlooms, and have a strong desire to preserve recipes that would otherwise be lost if not written down. Through the act of sharing these many recipes, we have been allowed into the lives and kitchens of the curators and contributors of these books. This in turn, preserves these family recipes, and places these cherished family memories into a collective heirloom in which anyone can share. 

At a recent BakeClub event, I was able to see three of The Monday Morning Cooking Club in action. Baking recipes from their books, but also speaking about The Monday Morning Cooking Club process, evolution and the idea of ‘heirloom baking’. Despite the original book idea being around fundraising for charity, the project had delved into preserving recipes from their community. The concept of recipes as heirlooms is firmly entrenched in The Monday Morning Cooking Club collective and one can only feel privileged that so many families personal food memories and heirlooms, have been shared. 

Cakes & Baked Goods from the Monday Morning Cooking Club event at BakeClub

Cakes & Baked Goods prepared by the Monday Morning Cooking Club. BakeClub event held at the Flash in the Pan Studio. 

After attending the Monday Morning Cooking Club event at Bake Club, and tasting their amazing food, I decided to attempt the Custard Chiffon. When I first tasted it, it was so light, spongey and sweet. It was pure joy. To me, it also exemplified the notions of fressing and heirloom baking and I hope they don’t mind me sharing this wonderful recipe here.

For this recipe you will need an angel cake tin with a removable base. It is also a great idea to find a bottle whose neck will fit into the centre of the tin. You will need this to invert the cake on after it has finished baking. The whole process might seem a bit strange and involved, however the effort put into this cake really pays off.

Custard Chiffon Cake

Ingredients: 

175 g self-raising flour

35 g custard powder

1 tsp cream of tartar

6 eggs (large), separated

345 g caster sugar

1/2 tsp vanilla extract

170 ml warm water

80 ml vegetable oil 

Method:

Pre-heat oven to 180 degrees Celsius. Have your angel cake tin ready and nearby but do not grease it. The tin should not be a non-stick tin as the cake needs to cling to the sides of the tin as it cooks. 

In a small-medium bowl, sift the flour, custard powder and cream of tartar three times. 

Using an electric mixer, beat the egg yolks with 1 cup of the total sugar, until pale and creamy. If you have a free standing mixer with a paddle attachment, use this attachment for the egg yolks and save the whisk for later. Once pale and creamy, add the vanilla. Place the oil and water in a jug and along with the sifted flour mixture, add to the yolk mixture while the mixer is beating on a low speed. Beat only until just combined. 

Using a separate bowl, whisk the egg whites using an electric mixer until soft peaks have formed. Add the remaining sugar, and whisk until the peaks are stiff (but not dry). 

Gently fold the egg yolk mixture into the egg whites with a metal spoon. Continue to gently fold until the mixtures are just combined. Do not over mix. 

Transfer the mixture to the cake tin and bake for 1 hour, or until a skewer inserted comes out clean. 

Immediately upon removing the cake from the oven you must invert the cake (stand it upside down). Using the hollow centre of the cake tin, place the cake upside down on the neck of a bottle and leave to cool. This process will stop the cake collapsing. This is also the reason for not greasing the tin, as you don’t want the cake to slide out at this stage. If the cake is under baked, it may also slide out at this stage! So be sure it is fully cooked before removing from the oven. 

Once the cake is completely cool, use a small serrated knife to cut the cake out of the tin. Start with the outer sides then lift the cake out using the bottom of the pan. Then carefully cut the cake off the base of the tin. 

To serve, sprinkle with icing sugar if desired.  

Custard Chiffon Cake with Swiss Meringue Buttercream & Dried Edible Flowers

Original Recipe from ‘The Monday Morning Cooking Club’ by Merelyn Frank Chalmers, Natanya Eskin, Lauren Fink, Lisa Goldberg, Paula Horwitz and Jacqui Israel, p.35 (2011).

Originally Posted July 5, 2014.

Passionfruit Biscuits (Egg Free)

This recipe has been adapted from the Rose Biscuits I made a little while ago. After making those biscuits, it got me thinking about other flavours I could make. I didn’t take long to choose passionfruit as the next flavour, and the fact that passionfruit season is coming to an end only made me want to try it more!

On the first attempt of these I used vanilla extract in the biscuits, and passionfruit pulp for the icing. They were nice, however the sweetness of the vanilla competed with the passionfruit flavour. When I made them again, I strained some passionfruit pulp and added it to the biscuit mixture. While the difference was fairly subtle, it allows the passionfruit to be the dominate flavour, which is definitely what I wanted! If you don’t want to strain the passionfruit pulp, you can leave it out or add no more than a teaspoon of vanilla extract to the mixture. 

Ingredients: 

200g unsalted butter, softened

100g golden caster sugar (or caster sugar)

200 g plain flour, sifted

100g almond meal

2 tablespoons strained passionfruit pulp (no seeds) 

Ingredients for the Icing: 

2-3 tbsp passionfruit pulp

2 cups icing sugar 

Method: 

Preheat oven to 180 degrees Celsius, and line two baking trays with baking paper. 

In a large bowl, cream butter, sugar and strained passionfruit pulp until all combined. Add the sifted flour and almond meal and mix until combined. 

Using a teaspoon, take spoonfuls of the mixture and roll into balls and place on the baking trays. Flatten the balls a little so they form fat round discs. 

Cook for 15-20 minutes, or until slightly golden. Cool biscuits on the trays or on a wire rack. 

Once the biscuits are cool, place the sifted icing sugar in a medium bowl. Add two tablespoons of passionfruit pulp and mix until the icing is the consistency of a smooth paste. Heat in a microwave for 10 seconds, and continue mixing. If the mixture is too dry, gradually add more of the passionfruit pulp. Add more sifted icing sugar if the icing becomes too runny. If the icing won’t combine well, heat it again for no more than 10 seconds in a microwave. Spread some icing in a circular motion on top of each biscuit and leave to dry for a couple of hours. 

Makes approx. 36-38 biscuits. Store in a airtight container.

Originally Posted June 4, 2014.

Vegetable Risotto with Quinoa (Gluten Free)

Those who know me well, know that I love a good risotto. It is the only dinner related dish that I make consistently, and will order risotto about eight times out of ten when out for dinner. It’s not that I don’t like other things, its just that I really like risotto! I first started making it when I was about 16 or 17, and since then have come up with numerous recipes. Most of the time the ‘recipes’ I come up with are really just my attempt to use ingredients we already have at home. Most of the recipes I make, end up having some proportion of prosciutto, parmesan cheese (or similar) and lots of herbs. 

I first made this recipe after having a chicken dish from Nigella Lawson’s book ‘Nigellissima’. This Nigella dish had roasted capsicums and leeks cooked in the same pan as a chicken. To me the vegetables are the best part of the dish, and I thought they would make a good addition to risotto. 

I only recently started adding quinoa to my risotto recipes. I thought it was a good idea to make the dish healthier and more filling. To be perfectly honest I’m not a big fan of quinoa, and I have found that adding it to risotto is the only way I can eat it! While the combination  of quinoa and capsicums is really nice in this dish,  if you can’t stand the idea of eating quinoa (and I totally understand that!), just substitute the quinoa for more arborio rice. 

Ingredients for Roast Capsicums: 

2 tbsp olive oil 

2 red capsicums (larger sized)

2 orange or yellow capsicums (larger sized) 

3-4 garlic cloves, crushed 

Ingredients for the Risotto: 

1 tbsp garlic oil 

2 leeks, washed and chopped (white part only)

1 cup arborio rice

1/2 cup mixed grain quinoa, rinsed

1 cup dry white wine

1 litre (4 cups) chicken stock

8 slices prosciutto (approx.), roughly torn

1/2 cup parmesan cheese (or similar), finely grated

1 bunch basil, washed and roughly chopped (leaves only)

Method: 

Preheat oven to 200 degrees Celsius. Cut up capsicums in to thick strips, discarding the seeds. In a large ovenproof dish, place one tablespoon of oil, then add the capsicums. Crush the garlic over the capsicums and drizzle over the remaining olive oil. Toss the capsicums and garlic, so everything is fairly evenly coated with oil. Place in the oven to roast for at least an hour. Keep an eye on the capsicums during this time and move them around in the tray so they cook evenly.

After the capsicums have been roasting for 20 minutes, start the risotto. Heat a large heavy based pan on the stove, on medium heat. Add the garlic oil and leeks, and cook the leeks down until they are soft. Once the leeks have softened, add the arborio rice and quinoa, and stir to coat the grains. Add the white wine and turn the heat down so the wine gently simmers, but does not boil. Allow the wine to be absorbed. Once the wine has been mostly absorbed by the grains, add the chicken stock. Stir briefly to ensure that none of the grains are stuck to the bottom of the pan, then place the lid of the pan on loosely. The risotto should not boil, only gently simmer at the very most. Keep an eye on the risotto and if it starts to boil or simmer too much, turn the heat down. Stir occasionally, and the grains should absorb most of the liquid in about 40 minutes. 

Once the capsicums are cooked, leave them in the oven on a low heat to stay warm until ready to add to the risotto. 

Once most of the liquid in the risotto has been absorbed (after 30-40 minutes), add the capsicums, basil, cheese and prosciutto and stir to combine. Turn the heat off and allow the risotto to sit for a minute before serving.

Serve with extra prosciutto, parmesan or basil as desired.

Makes 6-8 portions. 

Originally Posted May 28, 2014.