My Kitchen Stories

Chocolate Frangipane Tart with Banana and Salted Caramel

Posted on May 22, 2013 by MyKitchenStories

Chocolate Frangipane tart

Chocolate Frangipane Tart with Banana and Salted Caramel

chocolate tart with banana and caramel

I can hear you already. Here she goes again another Tart……and chocolate too. I made this tart when I was going to lunch at a friends house. I asked what kind of dessert they would like and they said chocolate so, this was my contribution. Its a kind of take on a banoffee pie. Its got banana and chocolate and salted caramel thrown in. What’s great about this is will last for days. It will survive a strenuous trip in the car and it will be easy to cut.

Chocolate banana and salted caramel

And now you are asking……”whats frangipane”? Isn’t that a flower? Ha, in the pastry world……. it’s a mixture that is light and fluffy from vigorous mixing and it is made by beating butter and sugar then adding eggs and most usually almond meal. Like other recipes it can be adapted to suit what you have and what you can eat. Frangipane is a great base for a tart because it makes a deliciously moist and soft filling that holds any fruit in place, any fruit at all…….. apricots, strawberries, raspberries, peaches….is it winter?…..quinces, citrus fruit, apple, rhubarb, pears…. really, it is the best. To make the mixture light and fluffy I used pure icing sugar so that the sugar didn’t have to break down and melt into the butter before it gets fluffy and light. I also used hazelnut flour and added cocoa to make an unusual chocolate flavoured frangipane. You can do the same or just make a sexy almond meal one. I like to pre-bake my tart case. This isn’t compulsory, but I like it this way. The base of your tart case can be painted with jam and then filled with the frangipane mix before placing fruit on the top and baking. For my chocolate one I did it a bit differently.

Strawberry Frangipane Tart recipe here

Pear Frangipane tart

Chocolate Tart with bananas

5.0 from 5 reviews

Chocolate Frangipane Tart with Banana and Salted Caramel

My Kitchen Stories: My Kitchen Stories

: dessert

Serves: 8

Ingredients

Pastry

use a 23cm ( 9-10in) tart case with a removable bottom oven 180C-350F

1- ½ cups plain flour (200gm)
¼ cup pure icing sugar (40gm)
125 gm (1 stick)chilled unsalted butter, chopped
1 egg ( 70gm)
1 Tablespoon of cold water

Chocolate Frangipane filling

200gm softened unsalted butter
150gm sifted pure icing sugar
100gm Hazelnut flour
100gm dutch cocoa ( or 200gm almond meal, gluten free flour or other)
2-3 bananas

Salted Caramel Glaze

125gm ( 4.45oz)caster sugar
1 Tablespoons water
2 drops of lemon juice (add to water)
200gm (7 oz) chopped cold butter (can be salted but watch the amount of salt you add later on)
50ml ( ¼ cup) thickened cream
¼ teaspoon flaked (maldon) sea salt or salt to taste.

Instructions

Make the pastry by adding the flour and sugar to a food processor along with chilled cubed butter and a smigen of salt and blitz this mixture till it is combined and looks a bit like dried crumbs. Mix the egg and chilled water and beat together. Add all but a tiny drop of the egg mix and blitz. The pastry should come together in a soft ball. If there are still a lot of dry bits then add the rest of the liquid and blitz.
Turn onto a bench and flatten the dough, wrap in plastic and put into the fridge till chilled.(20minutes) Once rested bring the dough out and let it soften 5 minutes before rolling to fit your tart case. You can roll it out with a little flour and put it between a couple of pieces of baking paper. Put the prepared tart tin in the fridge to firm up the pastry (15-30 minutes), the freezer works well.
Bake the pastry case blind ( Line with paper, fill with beans and bake. Remove the paper after 15 minutes and finish baking the tart without the beans and paper till golden, Cool)
Using an electric mixer beat the butter and icing sugar till very light in colour and fluffy. Add the eggs one at a time and them the cocoa. beating all the time. Add the flour of nut meal and beat through. Set this aside (It can be done the day before, take it out of the fridge and let it come to room temperature before using)
Put cut bananas onto the tart case and then spread the frangipane on top.
Bake for 30- 35 minutes testing by pressing your finger tips into the middle. it will be soft but have a little give. Cool
Have all of the ingredient s ready including the butter cut into cubes, the cream and a whisk.
Put the sugar into a small saucepan. Swirl to combine the liquid and dissolve the sugar. When the sugar is dissolved turn the heat up a little. Watch while it starts to colour. I like to let it get very dark before adding the cream and stirring. Take off the heat. Next add the butter ⅓ at a time whisking well. You will end up with a dark shiny sauce. Add a ¼ teaspoon of flaked or sea salt and stir. Pour onto the tart and tilt from side to side so the caramel spreads easily

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Praline recipe here

Making chocolate frangipane

Frangipane Adding Cocoa

Recipe for Hazelnut Semi freddo HERE

Here a quick peek at making salted caramel and putting the tart together.

Melting sugar

Colouring sugar

start the browning

beginnings of praline

Sugar nearly caramelized

Adding cream to the sugar

Adding butter to the praline

Add salt to the sauce

Chocolate frangipane spread

Chocolate Frangipane Tart

Semi freddo recipe can be found in “recipes”

signiture

Unfried Ice Cream

Posted on May 19, 2013 by MyKitchenStories

Unfried Iceceam with Caramel

Unfried Ice cream. A classic from my childhood. Of course you already know there was no such “unfried” version then. I am here to say….welcome unfried icecream for you have caused me not to sin!

Coconut caramel and Unfri

When I was a kid living in Toongabbie, out where there were vegetable gardens and we were surrounded by Italians and Maltese there were few exotic things. Most of our neighbours kept traditional foods to themselves. We lived next door to our Nana, born and bred in Hull. She adhered strictly to her English roots. Our next door neighbours were Polish and spoke no English but in the houses across the road there lived an Italian caterer, who came and went with trucks and large trays of food that we imagined were probably exotic. On his other side was my friend Julianna whose parents were Ukrainian . Their kitchen always smelled of cabbage as far as I was concerned, this was a vegetable that did not grace our table. They made enormous pots of soup containing chicken and yes, cabbage, and a rich cake who’s ingredients included a pound of butter a pound of sugar and close enough to 2 pound of flour. There were big sugary fluffy fried doughnuts filled with jam and I was encouraged to eat.

They had leather lounges and the chairs spun around. More than once we made ourselves sick taking turns to spin ourselves around. We jumped on the beds with crisp white sheets and big fluffy duck down doonas. We preferred her brother Jerry’s bedroom for this activity because he had a huge Queen size bed.

Unfried icecream with coconut caramel

There were no Chinese living around us. The only Chinese in town owned the Chinese restaurant. We never went to that one though, we always went “upmarket” to the Golden Dragon in Parramatta. ( about 20 minutes away). After ordering the same things each time ( Chicken Chow Mein, Fried rice, Sweet and Sour Pork and Beef in Black bean sauce), we were allowed fried ice cream. There was an unbearable wait for this and it came with strawberry syrup or chocolate sauce.

Crunchy and fresh

Here is a non fried and surprisingly good version of these childhood treats. I saw this on Gina’s skinny recipes www.skinnytaste.com. Skater had a try with chocolate sauce and declared them the real deal. Unfortunately he wouldn’t eat more than one because they had touched a bit of caramel sauce!!

5.0 from 3 reviews

Unfried Ice Cream

The best “unfried icecream” you will ever eat. Make them ahead and surprise everyone. Serve with chocolate sauce or raspberry sauce , it’s up to you. i thought I’d carry the Asian theme and make coconut caramel

My Kitchen Stories: My Kitchen Stories

: Dessert

Serves: 8

Ingredients

1 litre Ice cream will make approximately 8 balls

1 litre (33.5 fl oz) good quality ice cream. A nice heavy creamy brand or if you like frozen yoghurt
3 cups of special K ( approx 1 cup for each 2-3 balls of ice cream )
1 teaspoon cinnamon ( optional)
1 ziplock bag

Caramel Sauce

250gm (8 oz) dark coconut sugar
200ml ( ¾ cup) Kara coconut cream (or thick unsweetened coconut cream, or thickened heavy dairy cream)
80ml (1/4 cup) water
1-2 Tablespoon lemon juice

Instructions

Soften the icecream slightly. Using an ice cream scoop make as many round balls as possible and put onto a tray and freeze 1-3 hours is best.
Crush the special K in a zip lock bag till very fine using a rolling pin. You can do this in a processor but make sure the crumbs are not too fine. They need to be crunchy. Add the cinnamon and mix well. Pour onto a lined tray
Roll the ice cream balls quickly in your hands to shape into lovely round balls. Gloves are good here.Roll each ball in cereal till coated and don’t be stingy. Pop each ball into the freezer as you have finished it.
They are ready. Prepare the coconut caramel if using or serve with unsweetened sauce or chocolate
Roughly chop the sugar and put it into a pot with the water simmering gently and breaking up the sugar with a fork. There maybe some lumps left but add the coconut cream ( or cream) and simmer for 2-3 minutes until the sauce bubbles and thickens. it will thicken naturally as it boils. Add ½ the lemon juice and taste. Add the rest if you to taste. set aside

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special K

The K

Crushing

Crushed and ready to go

ce cream balls

Shaping

Rolling

Pop into the freezer

With chcolate sauce

Unfried and Glorious

Inside the Unfried

signiture

Posted in RECIPES | Tagged childhood treats, Entertaining, How to make unfried icecream, lower calories desserts, quick desserts, Unfried Icecream | 22 Comments

Not Quite Nigella, the launch and Afternoon Tea

Posted on May 15, 2013 by MyKitchenStories

A couple of years ago I was very lost. I had an interesting job writing recipes and doing product development for a cheese business. But that was work, at home I was lonely and let down by a terrible relationship. My beautiful son deserved a Mum with some kind of spark and interest and I deserved a better life. My main outlet has always been cooking and writing recipes and this is my relaxation and the extension of the way I like to spoil people. I wondered if there were other people out there like me. ( Not necessarily sad and lonely- but cooking obssessed) I started to follow a couple of blogs. My favourite was ”Not Quite Nigella” It was a combination of quirky recipes and visits to restaurants with travel thrown in. I loved the way it was written and I wondered if I could ever possibly do this myself. . I thought I may have missed the boat, some people like Lorraine, www.notquitenigella.com had already been doing it for years. Then I wondered what I might possibly loose if I did it. I would be able to record all of the recipes I made and I would also be able to take photos.

gluten Free afternoon tea

I started my blog and the very first person to leave a comment of encouragement was Lorraine. I was thrilled. Each comment was thoughtful and she had clearly read my ramblings, as she does to this day. This week she released her first book, not a cookbook, although there are some recipes contained in its pages, but an autobiography and state of play about the world of blogging. ” How I found happiness through baking and blogging”

High tea

I understand this sentiment, and I am so excited for her.

Some time ago Celia www.figjamandlimecordial.com introduced me to Lorraine, then Charlie (www.hotlyspiced.com) and Rebecca from www.theintolerantchef.com and Brydie from www.cityhippyfarmgirl.com. I am so grateful for these new friends and an opportunity to meet more new like minded people ( PS If you are an old friend of mine I love you even if you are not interested in blogging). When we heard that Lorraine needed our help with her book launch, that she needed some catering done and some support, well……we wanted to step up, catering is not exactly a foreign language to me. With the preliminary planning done and the event organised as much as possible, we met up the Radisson Blu ( Bistro Fax) on O’Connell Street in Sydney, where Lorraine had been asked to visit to try their new “gluten free high tea” before the book launch the next day (and to also celebrate Rebecca’s birthday).

The Hotel

The setting is very hotel. High Tea is $40.00 with a glass of champagne. It is lucky that we can fit in 1000 words per minute as even after the last of us arrive, and the wait staff have been over to welcome us, we sit without drink of any kind for 20 minutes, until it seems a little perplexing…. is it counter service….do they think we need to chill out……have we done something wrong? Then, finally a bottle of champagne and some water arrives. We wait again for another 15 minutes before there is any other approach by staff, this time they come bearing two high teas, one “normal” and the other gluten free.

Dualing High tea

Both of the High Teas have common elements like the tangy passionfruit jellies the Strawberry topped meringues and lemon curd chocolate cups. The sandwiches are a bit lean on fillings in both the normal and gluten free options however there is a generous amount of Smoked Salmon with cream cheese on small squares of bread. Giant shortbreads take up a great deal of the middle layer of the gluten free tower and are perhaps supposed to be a look a like replacement for scones, which are light and full of fruit. Between mouthfuls and excited chatter we fail to flag down any kind of service and by the time we manage to secure a waiter we have all but finished. Charlie kept lifting her glass at every passing waiter asking for water till her mouth was too dry to speak, while we giggled. The tea is loose leaf but it is a brand available in all supermarkets.

Service is very friendly but not so good.

Delicious scones

The Radissonblu did however let us bring a birthday cake for Rebecca. Charlie baked a gluten, dairy free Hummingbird cake that was delicious. So after the high tea we got new plates and tackled the cake. I wonder if anyone else but us could possibly have done that. Could you?

Charlies cake

So the next day I met Lorraine at the venue, the Penthouse of the Diamant Hotel in Kings Cross . This enourmous apartment has a million dollar view of Sydney and a huge kitchen, the perfect venue for a party. Lorraine has pictures here. Rebecca and I settled into the kitchen, while Lorraine worked on her speech and got dressed. We had 5 canopes planned. Peking Duck Pancakes , a favourite of Lorraines, Duck San Chow Bau, Prawn Gow Gee with black vinegar and ginger, Vegetarian Fritattas made by Miss Hotly Spiced and a big platter of charcuterie from Pinos Dolce Vita along with cheese a Comte and Brillat Savarin this was served with Foccacia and Ciabatta made by Celia the bread Queen I don’t have many pictures of the food because I was too busy. But here are a couple of quick snaps

Pinos Meats

Brillat Savarin and quince Mustarda

Celia serving up here irresistable chocolates

David Sirekas from Xanthi

Incredibly on the BBQ was guest chef David from Xanthi Restaurant. I was very excited to meet him.

Lorraines Book cake

Lorraines amazing cake made by Linda Harden from Whimsical Cakes

The lovely Lorraine Lorraine and Bec late into the eveining

Lorraine and Bec late into the eveining

There are a lot of ways for people to express themselves in food these days. Working professionally or writing, taking photos and sharing recipes.

The blogging community is unique in food because it relies entirely on others support to be successful. If one person is successful others will follow. Lorraine is a trail blazer and an inspiration in a very small package. Congratulations NQN and thanks for your wit and endless support. Book available at most stores now.

See more posts on Lorraines Book Launch

www.hotlyspiced.com

www.gourmetgetaways.com

www.notquitenigella.com

signiture

I will be away for 2 weeks. Please dont feel discouraged if I dont visit you till I return. I will be in Italy at “Tutto Food”a food show held in Milan. Yipee, see you soon

Posted in reviews | Tagged Book Launch, gluten free, high tea, Not Quite Nigella, Radissonblu | 27 Comments

Gluten Free Chocolate Orange Ballerina Cake

Posted on May 10, 2013 by MyKitchenStories

Ballet Cake with shoes

“The Dancer” has turned 21.

My Niece has been a dancer all of her young life. Although she is extremely bright she just didn’t enjoy high school. Thankfully, she was able to study music and dance at school and even though her other subjects suffered she excelled in music. We were all very proud when she won a place at Brent street, after school finished, and she came to live with me for a year. Tragically she injured her back and was unable to keep up with the gruelling pace at this commercial performing school. It has taken her a a little while to recover and find her way again.

My Niece when we were in Vietnam

She is now studying at Newcastle University. Bachelor of Music, in performance, majoring in voice. She is not only an accomplished dancer but has an amazing voice. She is still shy and unsure of herself, but she has blossomed into a beautiful intelligent woman who does not realize how talented she is. emily I made her birthday cake and thought this cute dancing design suited her. Making a cake with a dancing theme was much easier than trying to do one on singing!! The idea is based on a pinterest image from bubolinkata The birthday girl’s favourite colour is Aqua…….quite a difficult colour…is it blue is it green?. I wandered around spotlight with three bolts of tuille trying to decide which one was Aqua. No body I asked (3 people)could agree, so I went with this shade

Ballerina Cake

The cake is gluten free and is layered with buttercream. The sugar paste used is also gluten free. Look for it at www.cakedecoratingsolutions.com.au

5.0 from 4 reviews

Gluten Free Chocolate Orange Ballerina Cake

Fudgy, delicious chocolate cake. You can add cocoa to the buttercream if you want a chocolate filled cake, but I wanted to keep it light so the chocolate wouldn’t discolour the white sugar paste. This cake has a high sugar content. It is solid enough to shape and stack and the sugar allows it to be kept unnatural amounts of time, unrefridgerated. This means its great for cake decorating

My Kitchen Stories: My Kitchen Stories

: birthday

Serves: 20

Ingredients

550gm castor sugar
zest of 3 oranges
350gm gluten free flour (12.345oz) (I used 250 hazelnut flour and 100 gluten free flour)
¾ cup dark cocoa
2 teaspoons gluten free baking powder
½ teaspoon bi carbinate of soda
¾ cup of buttermilk
¾ cup of cooled coffee
¾ cup of milk
125gm melted butter ( 4.4oz)

Buttercream

200gm (7 oz) unsalted or cultured butter
400gm ( 14 oz) icing ( powdered ) sugar sifted
zest of 1 orange and 1 teaspoon vanilla extract
(200gm cocoa optional)
2-2.5kg- (5.5lb) sugar paste (fondant)

Instructions

I used a 28cm cake tin (12inch) and baked this recipe 3 times. I start this about 2-3 days ahead.Line and spray the tins very well.
Combine the zest and sugar in the bowl of a mixer and mix for 1 minute to extract the flavour. Add the rest of the dry ingredients and mix.
Melt the butter and set aside
Mix the eggs, liquids and eggs together. Add the wet ingredients and butter to the dry ingredients and beat several minutes till smooth. Bake each layer at 170 deg ( 340F) for approx 40-60 minutes. Insert a skewer into the centre of the cake. It should come out clean. Cool completely

Buttercream

Beat the softened butter with the very finely zested orange and vanilla till
very light. Add the sifted sugar and beat till very light and fluffy.

Decorate

Layer the 3 cake layers with ½ of the buttercream. Setting the rest aside for coating the cake.
Put the cake into the fridge to set ½ an hour or more. Once cooled put the cake onto the base it will be served on. Spread the remaining buttercream onto the cake smoothing out the top and sides as much as you can. The edges should be crisp and smooth.
Set aside at least 700gm of icing for the shoes. Dust the bench with powdered sugar and kneed the sugar paste till smooth. Roll out the sugar paste as you would pastry making sure that the bench is dusted with enough sugar to stop it sticking. Measure the sides of the cake. the paste needs to reach over the sides and across the 28 cm (12 in) top. Roll the paste onto the cake using the rolling pin and smooth down eliminating all the air. It will stick to the buttercream. This can be put into an airtight container and put into the fridge.
To make the shoes. Shape two pieces of sugar paste into logs and then gradually into ballet shoes.
I decorated the shoes with satin look ribbon and sugar balls. Make an edible sugar paste glue by using a Tablespoon of egg white and enough sifted icing sugar to make a stiff paste. Leave the shoes out of the fridge to dry
The Tuille skirt ( 1 metre) is gathered together and tacked with blue cotton before sitting the cake on top.

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Ballet cake

Ballerina in the sunset

Happy 21st Em……………

Posted in RECIPES | Tagged ballerina cake, Birthday cake for a dancer, Choclate and Orange gluten free cake | 24 Comments

Smoked Salmon and Yoghurt Bombs

Posted on May 5, 2013 by MyKitchenStories

Smoked Salmon Bombs

Smoked Salmon and Yoghurt Bombs sound so intriguing don’t they?. As well as being intriguing they are a very handy make ahead dish for parties or dinners. I love smoked salmon, it pairs with so many big bold flavours. I eat it just the way it is or I sometimes cook it, like I did here. Smoked Salmon or Trout can be hot or cold smoked. So what’s the difference?

Smoked Salmon Yoghurt bombs

The quality of the fish is the most important factor when producing cold Smoked Salmon because the fish isn’t “cooked”. The process is more about preserving the delicate texture. The fillets are brined or salted before being smoked away from any heat source. The smoke is only applied at low temperatures typically at 37 °C (99 °F). This is around about our blood temperature and flavour is imparted without the flesh being changed . As a general rule most smoke houses do not produce an overly “smoky” fish. This very low smoke taste method was first practised in the smoke houses of London and in Scotland and it is a generally preferred, because it allows the natural flavour of the fish to dominate. In other parts of the world especially Alaska and Canada, more smoke and a sweeter fish is preferred. Sugar is added during brining.

Smoked Salmon with herbs and Yoghurt cheese

During Hot Smoking the fish are either put into a brining solution with salt water, spices and herbs or covered in a dry brine of salt herbs and flavourings and in some cases sugar. The fish are then smoked at a high enough temperature to cook the flesh. This will often result in a much smokier fish. I love hot Smoked Salmon or Trout in salads and pastas .

Smoked Salmon Parcels & Pickled Cucumber

This completely gluten free treat goes amazingly well with quick pickled cucumber and a tomato caper salsa. This how it’s done .

To start

Laying the salmon

5.0 from 4 reviews

Smoked Salmon and Yoghurt Bombs

A great starter or buffet dish that can be made ahead of time. Inspired by Peter Gilmore of Quay.

My Kitchen Stories: My Kitchen Stories

: Starter, entree, snack

Ingredients

500gm smoked salmon
1 cup of yoghurt
½ cup of mixed chopped soft herbs (parsley,dill, mint, coriander, or chives)
1 Tablespoon washed chopped capers ( I used salted)
⅛ teaspoon wasabi paste (opt)
Seasoning

Salsa

1 ripe tomato chopped into tiny cubes
1 Tablespoon washed (salted) capers ( more if you like)
3 Tablespoons lemon juice (or white balsamic)
3 Tablespoons good olive oil
2 Tablespoons very finely chopped Spanish onion (I wash in a little hot water then drain, to release the acid bite)
salt
1 tablespoon parsley

Pickled Cucumber

½ cup of vinegar ( rice wine or cider)
1 cup of sugar ( white granulated)
⅛ teaspoon wasabi
1 (-2) Lebanese cucumber ( sliced in ribbons with a peeler or mandolin cutter)
Extra olive oil for sserving

Instructions

Finely chop the mixed herbs ( chives are great in here) and mix with the Greek Yoghurt, seasoning and wasabi if using. Chill
Lay out two slices of smoked salmon or trout on a square of cling wrap, approximately 20cm x 20 cm, (8 inx 8in) .Overlap the slices after cutting off the brown membrane running at the top of each slice.
Put a tablespoon of the yoghurt onto each 2 slice package and pull up the plastic bringing all of the sides together. Secure with the top of the cling wrap by twisting to seal together in a round bomb shape. As you finish each one pop it in the fridge to cool and set.
Put the chopped tomato and it’s juice into a bowl and add the rinsed chopped capers. The rinsed Spanish onion ( the onion should not be overpowering, use chives if you like), then the parsley lemon juice and olive oil. Mix well and taste for seasoning. Stand.
Put the sugar and vinegar into a saucepan and simmer till the sugar is dissolved. Add the small amount of wasabi and stand till cooled. The wasabi adds a lovely flavour and is not hot and spicy. Pour this mixture over the cucumber ribbons and refridgerate for up to around 3 hours. You can make the syrup ahead and add the cucumbers a little bit before you need them. They go very transparent and soft after this time. They are still lovely but they don’t have the same crunch.
Unwrap and serve the Salmon bombs with the salsa and pickled cucmbers and a little extra olive oil

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This is where most of our Smoked Salmon comes from in Australia. These were taken when I was in Strahan on the west coast of Tasmania. The Salmon and Trout swim around in those cages. Surprisingly the predators are not only birds but also Seals, who take the opportunity to have a private dining experience if they can breach the sides.