Category Archives: Children

Little sous vide cheesecakes

I am no stranger to gadgets. My dad used to say “un’altro gadget” (another gadget) but, although I made mistakes early on, everything I buy I pretty much use and enjoy: it earns its place and keep in our kitchen.

For instance, some years ago, I looked at sous vide cooking but, back then, the domestic sous vide machines were pretty big and I just knew that the space they took up, I’d rather  put an ice cream maker in, given my heritage.

But a few weeks ago, we had friends Natalie and Micah round for lunch and Micah mentioned they had a sous vide and how things had changed; that they were now little bigger than stick blenders and you stuck them in a pan that you already had. And how they cooked the most amazing meat [and fish and other things].

HipstamaticPhoto-587397863.867480.jpg

The Joule sous vide, with plug for size comparison

So I looked and I bought.

Although the Anova is pretty popular (Martha Stewart’s chef uses one), it didn’t work that well for me – I couldn’t get it to work with the app and I am such a technophile that this mattered to me. (It doesn’t have to work with an app, you can just use the machine.) So I returned it bought a Joule instead which ONLY works via an app, which may annoy you but I love it. The app has all sorts of pre-set timings and temperatures and it’s soo easy. The Joule is also more powerful than the Anova (all but the Anova Pro which is much more expensive).

If you are thinking, WTF is she on about, then you can read  all about sous vide here. But it is, essentially, cooking food at a very precise temperature in a water bath.

I cooked a chicken breast in it and it was amazing, so moist and let’s not even get started on the steaks it cooks. It doesn’t brown but you can finish meat off in a frying pan for a final sear. The beauty of sous vide, other than it cooks to perfection, is that you can prep food and leave it, which really suits the way I cook.

But, cheesecakes.

You can also use sous vide to cook little cheese cakes and chocolate puddings. You can adapt this one below by adding fruit compote at the end or a biscuit base. We made them with Oreo cookies (use the double filled ones, one per portion – so if using the recipe below you would use six – blitzed in a blender and distributed amongst the jars and pressed down, then you put the cheesecake batter on top – you can use any extra crumbs to put on top of the cheesecakes just before you eat them) but you could use digestive biscuits with a bit of melted butter to bring them all together if you fancy a more traditional cheesecake base.

You need six 135ml mason-style jars. I use these ones.  They are perfect for these mini desserts and many others you can make sous vide. You can also use Weck jars (use the seal and the clips and I guess, regular jam jars but I haven’t yet.

Sorry about the Amazon link for the jars but Lakeland will start selling them come the autumn.

Ingredients for six people

(Six double fill Oreos if using)

225g cream cheese

110g of caster sugar

110g creme fraiche

Three eggs

Grated zest of a lemon (I always use organic when I use the zest of citrus fruits)

Method

You can do this in a food processor but it’s not difficult to mix it up by hand. Mix together the cream cheese and the caster sugar, then add the creme fraiche, the lemon zest and the three eggs one at a time. Make sure everything is really well combined.

If you are using a biscuit base you will already have pressed it in the jars.

Distribute evenly amongst the six jars up to the ‘thread’, seal until they are finger tip tight (ie you can unscrew using just your finger tips), set your sous vide to 80C and 90 mins, and when up to temperature, submerge the jars (I use a jar tong, be careful of your fingers).

When done take out, cool then refrigerate for a couple of hours.

I know this recipe isn’t relevant to those of you without a sous vide but you know…if you like kit I’ve given you lots of reasons to buy some.

Olive oil flatbreads

These are so useful to make in a batch and then freeze. To defrost simply leave at room temperature for a bit or microwave for 10 seconds and eat immediately.

I love the meditative nature of making these. I make them on a large, flat skillet pan, prepping the ones still to cook by first rolling them into balls, then squashing into discs and finally rolling them out. I do this in stages – a mini production line – so the gluten has time to relax in between. I can’t get these super thin, but then I don’t really want to. They are really soft and tasty.

I keep them warm in my warming drawer whilst making the whole batch, but a very low oven serves exactly the same purpose.

I make eight out of this recipe, you could make more if you made them smaller as individual (as opposed to ‘tearing’) dipping breads.

 

7g of dried (fast action) yeast

600g strong white bread flour

100ml of extra virgin olive oil (doesn’t have to be super expensive)

350ml of water

half a teaspoon to half a tablespoon of sea salt

(depending on taste. If you’re going to serve these with super-salted food then you don’t have to put too much salt in. The first time make them with the lower amount and see how you go.)

These couldn’t be easier. You mix the 7g of yeast with the 600g strong white bread flour, and mix in the 100ml of olive oil and 350ml of water and, finally, the salt.  Mix to a rough dough just using a fork, and then rest in the bowl for ten minutes whilst you wash your hands and put everything away.

When the ten minutes is up, turn the dough out onto an oiled surface and give it gentle knead for ten seconds, then cover it with a bowl and rest again for ten minutes. Repeat twice more. By this stage you should have a smooth dough, with no bits.

If you plan to make these the same day, oil a bowl, place the dough in it, cover and leave until doubled in size. How long this will take depends on your kitchen. I tend to use a bowl that the original, unproved, dough comes up half way on, that way, I know that when it’s at the surface it’s doubled in size. If you plan to make these later put in a cold place in the fridge (by that I mean, as close to the bottom as possible) for the final prove, you could leave it overnight but I wouldn’t leave it for more than about 12 hours.

When ready to go, take the dough out, lightly knead and divide into eight/how ever many pieces you want to make. Roll into a ball by placing the dough on the flat palm of one hand and cupping the other hand over the top and making circular movements, or whatever works for you.

Then flatten each ball into a disc. Put a dry, large frying pan on a high heat and when you are ready to go roll out as best you can to about 18-20cm – if you’ve divided the dough into eight, obviously smaller if you’re making more than that.

As I said in the intro, you can get into a production line with them, prepping each before it goes on. I get it so that as I put one on to cook, I roll the other one out in preparation so it has time to relax a bit. If you can get them perfectly circular great – I never can.

When ready to cook you slap them into the pan and cook for about 5 mins – if you’re like me you’ll turn them often as I’m a bit of a flipper. You can see they’re done as they brown and go ‘dry’ – no more moist bits. If you need to turn the heat down for the second side do so, but turn up again for the new flat bread going on as it’s the dough hitting the hot skillet heat which causes the bubbles to form, which then blister and blacken.

 

Cacao, banana and walnut bars: good for breakfast or post work out.

To my mind, no-one does ‘healthy but delicious snacks’ better than Donna Hay. I’m really not interested in mixing together linseeds and dates and other such stuff if the result is something you might have found in a health food shop circa 1974.

What I love about Hay and her recipes, is that there are no really contrived ingredients, no-one is pretending they are a substitute for broccoli, but if you want something a bit better than a sugar-laden cereal bar, she comes up with the goods.

I adapted these because I just didn’t agree with the number of dates she originally put in (200g) and although I think I have a sweet tooth, it’s evidently not that sweet.

Anyway. I cut these into squares. They freeze brilliantly. They are tasty and nutritious and the sugar hit from the dates and bananas is balanced by the cashews.  I eat them when I want something a bit chocolatey and quick and they have also served as an emergency lunch – with a green smoothie – when I’ve had no time and had to go straight to an interview. I know this makes me sound really virtuous and you know what? I am during the week. At the weekend I can eat whatever I damn well please.

You need

225g cashews, raw (although might try them anon roasted)

120g dessicated coconut

300g ripe bananas (about three)

150g fresh dates, pitted

2 teaspoons of vanilla extract

35g raw cacao powder

half a teaspoon of bicarbonate of soda

2 tablespoons of cacao nibs

50g chopped walnuts

Method

Oven to 180C. Line a square 20cm tin with baking parchment.

Place everything, save for the walnuts and the cacao nibs, into a food processor and blitz the buggery out of it – Hay recommends 5 minutes I can’t remember how long I did it for. At the end, add half the cacao nibs and pulse a few times.

Shove the mixture into the tin, pressing down with your hands or the back of a spoon and sprinkle on top the remaining cacao nibs and chopped walnuts.

Cook for 25 minutes or thereabouts. Cool, the refrigerate and cut into required shape. Keeps for about a week in the fridge but as I said, I keep half, freeze half and they froze beautifully.

Prune and dark chocolate brownies

I saw this recipe in my Donna Hay Fresh and Light magazine, which costs me a staggering £9.50 from Selfridges but is, to my mind, worth every penny as each edition yields more recipes than many recipe books which cost double that.

But I saw it and shunned it as I’m not overly a fan of brownies – too sweet for me usually. But due to a rather terrifying health scare a few weeks ago (I had tests and everything is not only fine but I am actually in really good health yay!) I’ve overhauled the way I eat which was long overdue because although I have always eaten with health in mind, I’ve I’m also greedy and at times lazy. So I’ve gone back to planning what I eat (this has always worked really well for me) and maximise nutrients. And it not only shows in the way I feel, but I’ve lost weight and body fat, whilst augmenting my muscle mass (I do big weights twice a week).

Anyway I shunned them but then was fancying a weekend chocolatey treat and decided to try them and I was not disappointed. Now I know that this isn’t a recipe which magically transforms broccoli into brownies, and I know that prunes are very high in sugar. I know all this but prunes have more nutrients than mere sugar and here’s the thing. These are delicious in their own right. My eldest doesn’t like them but my youngest adores them and my partner – who hates brownies – had one and declared it “the best chocolate thing I’ve tasted in a long time”.

So these are still an occasional treat (I only eat stuff like this at the weekend now) but they’re delicious and gluten free.

The brownies

255g prunes, take the stones out

50g of dark chocolate, melted (Hay asks for 70% but I use these chocolate chips for nearly all my cooking now and they are delicious)

60 ml of light olive oil

80ml maple syrup

1 teaspoon of vanilla extract

80g ground almonds

25g cocoa powder (I use raw organic, no idea if it’s better but it makes me feel better looking at the packet)

2 eggs

The chocolate ganache

80g dark chocolate

60ml of cream (Hay says to use coconut milk but I used cream as that’s what I had, you could use milk)

 

Pre heat the oven to 180C. You need a 20cm square baking tin, preferably with a removal bottom, if not make sure the baking paper you line it with comes up the sides so you can carefully lift it out later. If you scrunch up the baking paper first it sits in the tin more easily.

Take 170g of the prunes and put them in a jug, cover with boiling water for about ten minutes. I scissor cut the remaining prunes into small pieces and put in a small bowl for later (don’t forget them!) or you could of course chop them with a knife on a board.

Drain the prunes (discard the water) and place in a bowl with the rest of the ingredients for the brownies and whizz up with a hand held blender (or you could put in a food processor, I did as I was told). When done, scatter in and mix in the prune pieces. Put the mixture in the tin and cook for 25-30 minutes. The middle should be firm when pressed but you do want them a bit squidgy.

They will be very soft, so keep in the tin and when cold gently take out. Make the ganache by very gently heating the chocolate and cream in a small pan (I would never usually melt chocolate like this, I’d use a bain marie set up, but I was hungry and it was fine). Spread over the top. If you can, wait a while before slicing up and eating. Store in the fridge where they do harden up.

IMG_7999

I have no idea how long these last as they were practically all gone in 24 hours.

Note: the main image is the brownies a day later, after being taken out of the fridge, the image in the text is of them first iced and sliced – with some missing for, ahem, testing purposes.

Note to self: Put walnuts in next time.

 

 

 

Strawberry cheesecake ice cream (no ice cream machine necessary)

I do love a cheesecake and, in these days of heat and dust, am preferring to take my food in liquid, or frozen form. This recipe then, was timely. It’s originally from Waitrose magazine but I’ve adapted it slightly.

If you don’t like cheesecake you won’t like this but if you do, prepare thyself for a treat. This is exquisite just a few hours after freezing, when it’s still soft but starting to hold its form. But it keeps for a good few weeks in the freezer, just let it warm a little before scooping.

You’ll need

200g strawberries

1 tablespoon of icing sugar

A good squeeze of lemon juice – approx 1 tablespoon

250g cream cheese

1 teaspoon of vanilla extract

397g can condensed milk (note: it’s possible to buy own brand, Waitrose as one example does it, do try to avoid Nestle products)

450ml whipping cream

100g Lotus Biscoff biscuits, roughly crushed (other types will also do)

What you do

Whizz up the hulled strawberries with the icing sugar and the lemon juice, and set aside.

Separately whisk (I do it in my food mixer) the cream cheese until soft, then add the vanilla extract and finally the whipping cream. Whisk for a few minutes until soft peaks form and hold.

Get a suitable container which can go in the freezer (this makes about 2L I think), pour in half the ‘creamy’ mixture, then add half the strawberry mixture and mix around. You don’t want to mix it so much that it starts to resemble strawberry ice cream – you want a ripple. But avoid having great rivers of ripple. I did this the first time; you can see it in the picture, just a bit too much ripple, I mixed it a tad more second time round and it was better. It’s not wrong to have thick ripple, but the ripple part has a higher water content so is more icy in the mixture, which is more noticeable when the cream cheese/cream part is so utterly pillowy. Scatter over half the biscuits. Repeat for the next layer.

Freeze. Eat.

Chocolate Chip Brioches, dough made in the bread machine (especially for Connie).

So a while ago, I posted a recipe for enriched dough chocolate chip brioches. My youngest actually prefers the enriched dough version but I had long hankered after proper, buttery, brioche dough.

I wanted something I could bung in the bread maker and let machine make the dough. And although my Panasonic bread maker doesn’t have a brioche cycle (it’s nearly 20 years old) I knew the newer ones did so I did a search and found a recipe, online, in a newer Panasonic breadmaker instruction book.

These brioches are fairly fuss free. As with all brioche dough, it is very buttery and if handled too much at the shaping stage you become FULLY aware of how much butter is in there as it starts to slide across the kitchen counter and you end up needing to wipe down your hands a lot. But most of the work is done in the bread machine so don’t worry.

Make these the day before you want them, shape them, cover them, stick them in the fridge and the day you want them (they make wonderful breakfasts) just heat up the oven, glaze the buns and stick them in the oven. Voila. Buttery, brioches with melting chocolate inside.

I cooked some of these this morning (made yesterday) because I was making Christmas cards with my children and my friend Mary, who is super crafty came with her absolutely fabulous children and we all sat sticking, embossing and cutting; chatting, the fire burning, lovely music on. It was like something out of a Jane Austen novel, except with Spotify.  Connie, the eldest has just started making bagels and asked me for the recipe. So here it is.

One and a half teaspoons of instant yeast

400g strong white bread flour

Four tablespoons of caster sugar

15ml of rum (I seriously don’t know what this does so if you don’t have it I’m sure you can just add a bit more milk but if you have it, add it, I mean why not?)

One and a half teaspoons of salt

70g of butter, cut into cubes and straight from the fridge

90ml of milk

50g of butter, cut into cubes and straight from the fridge for later *

100g chocolate chips, I prefer dark – for when the dough is out of the machine

Makes 12

Put everything except for the chocolate chips and ‘later’ butter into the bread maker and set the dough cycle – it should be about 2hrs. Mine is 2hrs 20minutes.

At the first knead stage (about 30-50 mins in) add the ‘later’ butter. Your machine may have a beeper for ‘later butter’ stage. Mine doesn’t.

*You can add all the butter at the beginning and honestly I’ve not noticed much difference, so see how you go. If you’re around and can add it later, do, if you need to get on with something just add it all at once.

Don’t, however, add the chocolate chips now, they will melt slightly and the dough will be slightly coloured. It doesn’t affect the taste but..I just prefer it done later.

When the dough cycle is finished, take the dough out, flatten out, add the chocolate chips and sort of gently knead them in. Rest the dough for ten mins, then cut 12 pieces out of it and shape into sausage shapes (or rounds). If you find the dough resistant you can cut the 12 pieces, then rest, then shape. Or just cut and shape straight away – see how you feel.

When shaped, place on a baking parchment lined tray, cover with a tea towel and put in the fridge overnight or for a few hours until you need them.

When ready to bake, heat oven to 180C, brush the brioches with egg yolk and cook for 20 mins (check after 15).

Eat about 30 mins out of the oven when it’s the perfect mix of warm brioche and melting chocolate. You can also freeze them, when cold, for resuscitation another day.

Stracciatella in brodo

Many people may associate stracciatella with ice cream and indeed, you can and do get stracciatella – traditionally flor di latte ice cream with bits of chocolate in.

Straccio in Italian means ‘rag’, bits of cloth.

Stracciatella in brodo is, to my mind, one of the finest foodstuffs. It is oft made, in Italian kitchens, as a bit of a ‘scratch’ meal when there’s not much else. But to think it’s in anyway lacking because of this is to be a fool. It is deeply nourishing and savoury, good for you, ready in minutes if you have some stand by ingredients and I’ve never met a child who doesn’t love it.

I do have home made chicken broth in the freezer on stand by. I make it in batches. But of course you could use a stock cube. Then all you need is some baby pasta (optional), parmesan (which I buy in bulk, grate and keep in the freezer) and an/some eggs.

Don’t be afraid by the lack of precision in the ingredients, just go with it.

This is what you need:

A quantity of chicken broth for the amount of people you have

An egg per person

About 20-30g of small pasta (I use stelline – little stars) per person. It must be small.

Some parmesan, grated

This is what you do:

Cook the pasta separately.

Warm up the broth until simmering.

Break the egg(s) into a separate bowl and beat well – this is important

When ready to go, stir the broth and beat in (with a fork or a whisk) the egg. It will cook immediately. Then add the pasta and a good helping of parmesan and serve.