5 Spices, 50 Dishes by Ruta Kahate [pdf, epub | 52,43 Mb] ISBN: B00F0U9W0Y

  • Full Title: 5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices
  • Autor: Ruta Kahate
  • Print Length: 132 pages
  • Publisher: Chronicle Books LLC
  • Publication Date: September 17, 2013
  • Language: English
  • ISBN-10: B00F0U9W0Y
  • ISBN-13: 
  • Download File Format | Size: pdf, epub | 52,43 Mb
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Directions
The premise is simple: with five common spices and a few basic ingredients, home cooks can create fifty mouthwatering Indian dishes, as diverse as they are delicious. Cooking teacher Ruta Kahate has chosen easy-to-find spices—coriander, cumin, mustard, cayenne pepper, and turmeric—to create authentic, accessible Indian dishes everyone will love. Roasted Lamb with Burnt Onions uses just two spices and three steps resulting in a meltingly tender roast. Steamed Cauliflower with a Spicy Tomato Sauce and Curried Mushrooms and Peas share the same three spices, but each tastes completely different. Suggested menus offer inspiration for entire Indian dinners. For quick and easy Indian meals, keep it simple with 5 Spices, 50 Dishes.

 

Editorial Reviews

 

Keywords

Title Page

Introduction

List of Recipes

EVERYDAY DINNER

FAST AND HEALTHY

PROPER COMFORT FOOD

FOOD TO SHARE

BIG SUNDAY LUNCH

WEEKEND BRUNCH

DESSERTS AND SWEET TREATS

BAKING DAYS

Acknowledgments

Copyright

About the Publisher

INTRODUCTION

There is nothing I love more than a good home-cooked meal. For me, the atmosphere and sentiment goes beyond anything you could have eating out and the idea of sharing food with family and friends is what home cooking is all about.

This book is a collection of 100 tasty and achievable recipes, which I hope are going to encourage people to get into the kitchen and get cooking. The recipes I love to write are ones that I just know will be used time and time again, and in this book I’ve combined family favourites with new and exciting recipes, which I’m so excited to add to my collection.

Inspiration for the recipes I write come mainly from my travels in Ireland and abroad. I always carry a notebook with me to write down any new and exciting ingredients I might come across or memorable meals that I just have to share. Recipes like Crusty Croque Madam from my summers in Paris and my Griddled Beef & Mint Salad from a recent trip to Vietnam are great weekday meals and they are both exciting and easy to prepare.

Every good home cook knows there are many different types of meals that have to fit into busy lifestyles and so the recipes in this book are broken up into chapters based around the different types of meals that I like to cook throughout the year.

From everyday dinners like Maple Pork Chops with Griddled Baby Gem Lettuce or Chilli & Lemongrass Chicken for snappy weekday meals, to food to share with friends like my Jerk Chicken with Mango Salsa and Mexican Fish Tacos and, of course, big dinners like Roast Beef with Salsa Verde and Sticky Pork with Crackling & an Apple & Ginger Sauce for those family Sunday lunches with all the trimmings. Cooking at home is a great way to stay healthy with the right sort of dishes and in my fast and healthy chapter, I’ve put together some of my favourite healthy dishes, which certainly aren’t lacking on the flavour front. Lime & Coconut Chicken, Blackened Salmon with Green Goddess Avocado Salad and Butterflied Rosemary Chicken with Romesco Sauce certainly won’t leave you hungry.

For colder darker days there is a whole chapter on comfort food that is filled with the type of recipes that will bring some warmth when you need it most. Braised Shoulder of Lamb, Three-cheese Lasagne, Howth Head Seafood Chowder and Boeuf Bourginon tick all the boxes.

Weekends are covered, too, and there are lots of recipe ideas for lazy Saturday and Sunday mornings when breakfast becomes brunch. Caramelised Banana Pancakes, Eggs Benedict and Brioche French Toast with Berries & Chocolate – what a way to wake up!

When I was growing up, my favourite recipes to make were sweet, so I couldn’t write a book without satisfying my sweet tooth and I’ve included two delectably delicious chapters full of desserts, sweet treats and baking recipes. Classics like the my Profiterole Mountain dripping with chocolate sauce and a super sweet Lemon Meringue Pie oozing with lemon curd sit quite happily beside my childhood favourites, which I’ve given a bit of a makeover to, like my Mikado Coconut Cream Cake and Salted Caramel Biscuits.

I hope that this book provides you with lots of inspiration for cooking at home and that you will be reaching for it again and again, splattered, dog-eared and full of wonderful food memories.

Happy Cooking!

LIST OF RECIPES

Asian Shiitake Mushroom & Chicken Steam-Baked Bags

Baked Risotto all’Arrabiata

Banoffee Cake

Barbecued Butterflied Lamb with Yoghurt & Mint

Basic Bread Recipe

Beef Carpaccio with Beetroot & Fennel

Beer Batter Fish with Pea Mash & Rosti Potato Cakes

Blackened Salmon with Green Goddess Avocado Salad

Blue Cheese Beef Sliders

Boeuf Bourginon

Braised Crispy Chicken Thighs with Spring Onions, Baby Gem & Peas

Brioche French Toast with Berries & Nutella

Bubble Bread Cinnamon Muffins

Bun Cha: Barbecued Pork Skewers with Herbs & Rice Vermicelli

Butterflied Rosemary Chicken with Romesco Sauce & Simple Steamed Greens

Buttermilk Fried Chicken with Sweet Potato Fries

Caramelised Banana Pancakes

Chilli & Lemongrass Chicken

Chilli & Tomato Crab Pasta

Chocolate & Hazelnut Semifreddo

Chocolate Pistachio Espresso Biscotti

Chorizo Chicken Bean Stew

Crazy Monkey Brownie Baked Alaska

Crème Brûlée

Crème Brûlée Doughnuts

Crusty Croque Madam

Deep, Dark & Delicious Pork Shoulder Tacos

Eggs Benedict

Eight Degrees Braised Shoulder of Lamb with Butter Bean Mash

Flavour Bomb Salad

Goose Fat Crunchy Roast Potatoes

Griddled Beef & Mint Salad with Toasted Rice & Peanuts

Ham Hock Terrine

Harissa Fish with Carrot & Mint Salad

Hole In The Bread Breakfast Eggs

specialty cakes, smoothie recipes with frozen fruit, trying to lose weight, paleo dinner ideas, breakfast smoothie recipes,
unt, but note that a few essentials, like salt and olive oil, don’t factor into the count. (The six ingredients that amount to the count are denoted by bold text, while the essentials are in regular type.) The bottom line is that a well-stocked pantry also allows for more efficient grocery shopping.

FRESH IS BEST

When shopping for groceries, keep in mind that fresh is best, whether you’re buying fish, pasta, vegetables, or even herbs. Freshness makes all the difference in terms of flavor.

DON’T SWEAT THE PREP

You know the maxim “forewarned is forearmed”? Remember it when using this book. I can’t stress how important this is (and in fact, I will annoyingly remind you of it throughout the book): Before starting a recipe, read the recipe through several times! Three times should be the charm so that you have a good understanding of what’s needed, what’s going to happen, and how you can best manage your time. It’s also a great idea to quickly read the text at the beginning of the chapter of the recipe to brush up on general tips and tools. Once you have a grasp of what’s to happen, there will be no surprises, and you’ll breeze through the prep. By my Quick Six Fix definition, prep means anything that requires labor—chopping, peeling, and grating, for example. Measuring and boiling water are not considered prep, in my book. Prep times are listed at the beginning of each recipe.

WHAT YOU’LL NEED

The tools you’ll need for my recipes are pretty basic. Nevertheless, I have listed those required at the beginning of each chapter. So again, it’s a good idea to browse the beginning of the section before you begin to cook.

THE SECRET TO CLEANUP SUCCESS

I use something called a Reverse Traffic Light Theory for efficient cleanup. This is cribbed from a trick I learned in culinary school. Throughout certain recipes, you’ll notice this traffic light icon . Usually you’ll see this once you’ve put a casserole dish in the oven or left a pan on simmer or are waiting for pasta to boil. What that means is STOP! Take just a few minutes to YIELD to any mess you’ve made. This is the time to wipe the cutting board, soak a pan, stick the bowls in the dishwasher, and use your time efficiently before you GO back to cooking. You’ll be surprised at how just being reminded to assess your mess will help in the end. When you have your feet up instead of lingering in the kitchen with the dirty dishes, you will thank me!

The methods in my recipes are also designed for quicker cleanup. Tricks like lining a baking pan with foil, using a Ziploc bag for marinades, and cooking one-pot meals are all huge time-savers.

Cleanup times are listed at the beginning of the recipe.

KEEP IN MIND: I’M A GOOD TIPPER

There are helpful tips throughout the book—at the beginning of each section, in the headnotes, and within the recipes themselves. Pay attention to them, from folding parchment paper to properly cutting meat; they are all designed to make your cooking easier and better.

MIX AND MATCH

Each main comes with suggested side dishes, but feel free to experiment and mix and match your own meals to your liking. Just pick a salad and a dessert and you’ve got the makings of an easy feast!

ENJOY!

The most important part of making a meal is enjoying the process and the results. So let’s get started! Six ingredients; six minutes of prep; six minutes of cleanup; over 100 no-fuss, full-flavor recipes.

These icons are designed to give you the quick 411 on recipes throughout:

indicates a dish that uses one pot, one baking sheet, or one skillet—only one cooking vessel to clean!

indicates a vegetarian dish.

indicates that the recipe makes a complete meal.

is my gentle attempt at haranguing you into reading through a recipe before you start.

And of course, don’t forget what the Traffic Light means: STOP! YIELD to your mess.

And GO back to cooking.

Ingredients in black type are your pantry staples; they do not count as one of the six ingredients (or fewer) that you need to shop for.

Ingredients in BOLD CAPS are among the six ingredients (or fewer) you need to put on your shopping list especially for that recipe.

Use this as your shopping list for this cookbook. Keeping these items on hand will ensure that you can make a Quick Six Fix meal at a moment’s notice.

MUST HAVE

Baking powder

Baking soda

Beans (canned)

Black beans

Cannellini beans

Bread

Butter (I like unsalted Kerry Gold)

Cheese

Parmesan

Chocolate (semisweet, 60% cacao)

Cocoa powder

Coconut milk

Eggs

Flour (all-purpose)

Garlic (fresh and jarred)

Heavy cream

Hoisin sauce

Lemon

Lime

Mayonnaise

Milk

Mustard (Dijon)

Oils

Canola oil

Extra virgin
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htclub: spicy tomato juice and steak sauce are great for mornings, bad for getting your groove on. Or a grasshopper at a pub with old friends. Sweet, creamy, and minty, it’s arguably never entirely respectable, but it’s downright disgraceful here. And we have yet to see a shot-fueled first date that didn’t end in crash-and-burn, or a Valentine’s Day ski retreat successfully consummated with frozen margaritas. If any of the above works for you, then God bless. But to us, the perfect drink is worth fighting for.

Developing a feel for the perfect drink means understanding the anatomy of a cocktail—and then also the anatomy of the situation. There are times when you want to be relaxed but alert, times when you want to be wild and carefree, and other, darker times when you crave introspection. There are moments of duplicity and moments of solidarity. Meanwhile, there are drinks you just don’t order from the surfer guy pulling beers at the beach. So there is plenty to explain about spirits, modifiers, lemon peels, egg whites, stirring, and shaking, but also much to say about second dates, barbecues, breakups, meeting the in-laws, and the day you get laid off from your job—all those moments that just wouldn’t be the same without a stiff drink.

As an author team, we bring years of hard-earned knowledge. We’ve made the wrong drinks at the wrong time, the right drinks at the wrong time, gotten sick off our own concoctions, and irreversibly tarnished relationships. Trains have been missed, flights forgotten about, lawns mauled, and mailboxes crushed. Friends have been turned to lifelong foes. But we’ve also mixed some pretty good cocktails in our day—cocktails that have won awards, made parties rage, and brought smiles to the faces of loved ones.

We believe it’s important that you use this wisdom to do more than simply remember which cocktails go with which situation—a framework that in any case is closer to a mnemonic than a code. Our aim is for something even better: we want you to have the tools to make your own judgments about what to drink. Even invent your own cocktails, based on whatever you have at hand and whatever you happen to be feeling at the moment.

Is cocktailing an art, or just a self-destructive pastime? Let the critics and doctors duke it out: really, it’s not for us to say. But if any self-destructive pastime can be elevated to an art form, we believe we have stumbled upon it. And by picking up this book, you’ve stumbled upon it, too.

* * *

SPIRITS

There are two basic steps to making a spirit. First, you need to ferment something: that is, allow yeast to infect some sugary liquid and excrete alcohol (this is how wine and beer are made). Next, you distill a fermented liquid by heating it up and capturing the vapors of the alcohol that steam up first, leaving the rest behind. Condensing those vapors will yield a liquid with a higher concentration of alcohol. Distilling that concentrated liquid multiple times will yield a purer, stronger alcohol. Some combination of aging, diluting, flavoring, and filtering the resulting liquid is what makes it palatable.

* * *

GLASSWARE FOR SERVING COCKTAILS & MIXED DRINKS

* * *

fig. 1—cocktail (martini); fig. 2—old-fashioned; fig. 3—highball; fig. 4—Collins; fig. 5—flute; fig. 6—cordial; fig. 7—cocktail (coupe); fig. 8—wine

* * *

When cocktails first came into vogue, they were typically served in a coupe. The so-called martini-style glass became popular in the mid-twentieth century. We prefer the coupe for the practical reason that it’s less prone to spill. The coupe’s gentle curves also show off a dink’s color and shine.

THE BASIC SKILLS

We will introduce skills and factoids as the need arises. But there are a few things you really must know before we get going.

CHILLING GLASSWARE

Chilling your glassware is the essential first step in preparing any drink that is served without ice. It ensures a cold sip, makes you look like you know what you’re doing, and gives you time to ponder what the hell you’re going to make. Simply fill the glass with four ice cubes and a splash of cold water before you start mixing. When you are ready to pour your drink, dump the ice and give the glass a good sharp flick over the sink to ensure that a minimum of moisture is left in the glass.

If you have freezer space to spare, you can also freeze your glasses. Rather surprisingly, just three or four minutes in the freezer will give a glass a good frost. And you will definitely land with a very chilly drink, if not a pile of glass shards in your freezer.

Cocktail glasses should always be chilled, but don’t forget to chill champagne flutes, too—particularly important when you are mixing a champagne cocktail that calls for 2 or 3 ounces of room temperature spirit to be poured directly into the glass. For drinks that a
sweet desserts, custard powder, char siu sauce, curry paste, rum drinks,
efined counterparts, which required processing to strip them of their nutrient-rich outer hulls. For the Mediterranean people, eating a traditional diet of wholesome, minimally processed foods was the only option available for most of history. It just took until the 20th century for science to catch up to nature and identify that it’s the best option for health and well-being for all humans.

Of course, the Mediterranean region is vast and diverse. How could the millions of people living in 18 different countries—from Italy to Greece to Turkey to Morocco to Spain—possibly all eat the same way? The answer is, they don’t! Throughout the Mediterranean, you’ ll find different dishes and dietary staples from one country to the next, with plenty of local variations from region to region—and even from village to village. Diet might be a convenient word to use, but the Mediterranean diet is really a bigger, broader style of eating that emphasizes certain foods over others. The recipes in this book all follow the basic tenets of the diet while also borrowing from the different food cultures and traditions from around the area.

It’s also more than just a collection of healthy foods. The Mediterranean diet is a way of life—and if you’re one of the millions of Americans who have tried to lose weight or improve their health with complicated or restrictive eating plans, you’ll find it really refreshing. Above all, the Mediterranean diet values the deep satisfaction that comes from eating fresh, delicious meals. Especially when they’re enjoyed with others. As far as Mediterranean culture is concerned, food is meant to be shared with the people you care about—not eaten in the car on the way to dropping off the kids at school before work, at a desk while checking e-mails, with the kids constantly checking their phones, or alone in front of the TV. After all, preparing even simple meals takes work and time. And that effort is worth savoring and celebrating more often.

Of course, the idea of a whole new style of eating might seem a little overwhelming. Questions like “Can I still have my favorite snacks?” and “Do I need to clean out my pantry?” and “A peaceful meal? In my house?” are probably on your mind. But once you learn some more about how adopting a Mediterranean-style diet can help you get more pleasure out of your meals while seriously boosting your health and helping you reach a healthier weight, you’ll be hooked—and you’ll see how easy eating Mediterranean can be. It all starts with learning just how powerful this diet really is.

››› Your Mediterranean Menu

Just how much of these foods should you aim to eat on a daily or weekly basis? To make your diet truly Mediterranean—and reap the impressive benefits that come with it—here’s what you should aim for.5

DAILY SEVERAL TIMES A WEEK OCCASIONALLY

Fruits and vegetables Fish and shellfish

(at least twice weekly) Red or processed meat

Whole grains Eggs Butter

Olive oil Cheese Refined grains

Beans and legumes Yogurt Sweets and desserts

Nuts and seeds Poultry Soda and sugary drinks

Herbs and spices Red wine Packaged or highly processed snacks

THE SCIENCE-BACKED BENEFITS

More than 60 years after Ancel Keys first noticed the Mediterranean diet’s positive health impacts, it has become one of the most well-studied eating patterns in the world. And the findings are truly staggering. Today, we know that many of the individual foods that form the diet’s base serve up valuable benefits.

But when you take a step back to look at the bigger picture, there’s this: Mounting evidence suggests that the Mediterranean diet, when enjoyed as a whole, just might be one of the healthiest styles of eating in the world. In a 2014 analysis of eight different dietary approaches (including low-carb, low-fat, vegan, and paleo diets), researchers concluded that minimally processed, plant-based diets, like the Mediterranean diet, are the best at protecting health and preventing disease.6 (Some experts have even described it as “very close to if not the ideal diet.”7) Here are some of the important ways that a Mediterranean diet can help you.

YOU’LL PROTECT YOUR HEART AND LOWER YOUR CHOLESTEROL

When it comes to eating for heart health, the evidence is clear: Eating a Mediterranean-style diet can dramatically reduce your risk for heart disease or stroke. One British study following some 25,000 healthy adults for more than a decade found that those who stuck more closely to a Mediterranean diet were up to 16 percent less likely to develop heart disease compared to those who followed other diets.8 Another, which analyzed the diets of some 15,000 adults who already had heart disease, found that the more Mediterranean the participants ate, the less likely they were to have a heart attack, stroke, or heart-related death.9

Why? A Mediterranean-style eating pattern lowers levels of LDL, o
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s well as higher levels of important antioxidants like vitamin E and beta-carotene as compared to conventional beef. Grass-fed beef is also lower in calories—a 6-ounce serving contains about 92 fewer calories than conventional beef.

Luscious, juicy red meat is also an incredibly rich source of heme iron, which has higher absorption rates in the body compared to the non-heme iron found in plants (although when it comes to kale, a unique synergy exists: pairing it with red meat actually increases the body’s absorption of the iron in kale).

When choosing other red meat products like bacon and sausage, select nitrate-free varieties whenever possible. Nitrates can be converted into cancer-causing compounds in the stomach. And when it comes to poultry, try to eat pasture-raised birds. Not only will you avoid any concern about the toxins that may be present in conventionally raised birds, but you can’t beat the flavor of a bird raised in its natural environment. The best-tasting birds can be bought from your local farmer or farmers’ market. Two great online resources for locating local poultry and other locally raised or grown foods in your town are eatwild.com and localharvest.org.

Seafood

We’ve all been told that seafood is good for our health, but many people remain wary of cooking fresh seafood at home. Two economical, easy-to-prepare, and nutrient-packed choices are wild shrimp and farmed mussels. In general when it comes to fish, it’s best to go wild. Farmed fish and shrimp can contain high levels of manmade, environmental toxins. Exposure to these pollutants can lead to impaired brain development, disruption of hormone and immune functions, and increased risk of cancer. In addition, farmed seafood contains lower levels of brain-building omega-3 fats. There is only one exception to this rule: Farmed mussels are generally a great choice. Not only do they contain high levels of vitamin B12, but mussel farms are also safe for the environment, as they act as a filter for the surrounding waters.

Nuts and Seeds

Eating nuts and seeds is a great way to add vital minerals like manganese, magnesium, and zinc into your diet. Studies show that magnesium can promote increased testosterone levels, which is important for sex drive in both men and women. New research suggests that nuts and seeds are a wonder food when it comes to heart health and can drastically cut your chance of coronary heart disease.

Nuts and seeds have a fairly short shelf life of about six months if they are stored unopened in a dark, cool cabinet. If your nuts or seeds have a sharp smell, like paint, chances are they are spoiled. Since nuts and seeds are high in fat, it’s best to store them in the fridge instead of a pantry to prevent them from becoming rancid. You can even freeze nuts for up to a year in a well-sealed container.

Toasting nuts and seeds brings out their flavor, and it’s so easy to do. Simply place a small, dry skillet over medium-low heat and add the nuts or seeds. Toast for 8 to 10 minutes, stirring often, until they are golden brown and fragrant.

Pantry

Do you have the goods? A well-stocked pantry is a sign that you’re fully equipped to take your passion for good food to the next level. When you have everything you need on hand, not only are you more likely to spend more time cooking, but you can lose yourself in the act because you don’t have to worry about running out to the grocery store to pick up a missing ingredient. Here is a list of some essentials to keep on hand. These basics will help you indulge even your deepest, darkest kale fantasies.

Spices

black peppercorns

Chinese five spice

crushed red pepper flakes

fennel seeds

ground cinnamon

ground coriander

ground cumin

ground nutmeg

sea salt

sesame seeds

sweet or mild chili powder

Oils

canola oil

olive oil

sesame oil

Bottled/jarred

apple cider vinegar

balsamic vinegar

barbecue sauce

honey mustard

jarred salsa, red and green

low-sodium soy sauce

low-sugar orange marmalade

sherry vinegar

Sriracha chili sauce

Worcestershire sauce

Baking

baking powder

baking soda

brown sugar

cacao nibs

cornstarch

granulated white sugar

honey, preferably local

molasses

old-fashioned oats

superfine sugar

sweetened coconut

unsweetened cocoa powder

vanilla extract

white whole wheat flour or pastry flour

70% cocoa semisweet chocolate chips

Canned

canned beans: black beans, garbanzo beans

canned chipotle chiles

canned tomatoes: whole peeled tomatoes, diced tomatoes

low-sodium vegetable broth

tomato paste

Pasta and grains

risotto rice (such as Arborio)

short-grain brown rice

small pasta such as orzo

soba or ramen noodles

taco shells

white or red quinoa

whole grain

To pipe an outline or details on biscuits the icing will need to be thick enough to hold a firm trail when the whisk is lifted from the bowl. You can always add more water if the icing is too thick, but it’s impossible to take it away if you make the icing too runny and you will need to add more sugar instead.

Spoon 3 tablespoons of the icing into a disposable piping bag and push and squeeze the icing towards the end. Twist the opening of the bag to prevent any icing escaping and secure with an elastic band.

Use sharp scissors to snip a tiny hole roughly 1–2mm wide from the tip and pipe a fine continuous line around the edge of each biscuit. Leave to set for 15 minutes.

Add a drop of water to the remaining icing so that it is about the thickness of double cream and runny enough to no longer hold a ribbon trail. Use a small palette knife or teaspoon to carefully spread or ‘flood’ the runny icing onto the biscuit, inside the piped outline, in a smooth layer. Leave to set for 30 minutes before piping any further details onto each biscuit with the reserved piping icing.

BUTTERCREAMS & FROSTINGS

Buttercream is best made in a stand mixer fitted with the creamer or paddle attachment. It can also be made using a hand-held electric whisk, though it will take a little longer, and of course you can make it the old fashioned way, with a mixing bowl, wooden spoon and muscle power.

The standard recipes below use the quantities that are most often used throughout this book and are suitable for most big cakes or to top a batch of cupcakes. However some recipes call for more or less buttercream, and some require additional flavours, so follow the instructions given below but use the quantities listed in whichever recipe you are making.

VANILLA BUTTERCREAM

250g unsalted butter

500g icing sugar, sifted

2 teaspoons vanilla extract

2 tablespoons milk

1. Chop the butter into a bowl and beat well until pale, very soft and light – how long this takes will depend on the temperature of your butter and kitchen and how fast you beat.

2. If using a stand mixer, remove the bowl for the next stage. Gradually add the icing sugar, in 3 or 4 batches, along with the vanilla extract and milk and mix to combine using a rubber spatula. Once all the sugar has been added, return the bowl to the mixer and beat again on medium speed until light and creamy. Adding the sugar slowly by hand and away from the power source prevents the sugar dust flying all over the kitchen and making a terrific mess.

CHOCOLATE BUTTERCREAM

250g unsalted butter

500g icing sugar, sifted

75g cocoa powder, sifted

2 teaspoons vanilla extract

2–3 tablespoons milk

1 tablespoon golden syrup

1. Chop the butter into the bowl of a stand mixer or a large mixing bowl and beat until pale and light.

2. Remove the bowl from the power source, if using, and gradually add the sifted icing sugar and cocoa powder along with the vanilla extract and milk. Once all the icing sugar and cocoa powder have been incorporated, add the golden syrup and return the bowl to the mixer. Beat for a further minute or so until the mixture is light and creamy.

MERINGUE BUTTERCREAM

250g caster sugar

4 egg whites

1 teaspoon vanilla extract

a pinch of salt

325g unsalted butter

1. Tip the sugar into a large (2-litre) heatproof mixing bowl. Add the egg whites, 2 tablespoons water, the vanilla and the salt. Set the bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water, and use a balloon whisk to beat constantly for about 5 minutes, until the sugar has dissolved, and the meringue has doubled in volume, is warm to the touch and stiff enough to hold a firm ribbon trail.

2. Remove the bowl from the heat, scoop the mixture into the bowl of a stand mixer and whisk until the meringue is cold.

3. Gradually add the softened butter, a tablespoon at a time, whisking well to thoroughly incorporate between each addition. If the meringue is still warm when you add the butter you will almost certainly curdle the frosting. When all of the butter has been added the frosting may start to look a little curdled anyway. If this is the case, continue to whisk and it will come back together.

MERINGUE FROSTING

Work quickly with this frosting as it will start to set and become impossible to spread if it is left for too long before using.

250g caster sugar

4 egg whites

a pinch of salt

1. Put all the ingredients into a medium-sized heatproof bowl with 1 tablespoon water and set the bowl over a pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk with a balloon whisk until the sugar has completely dissolved and the mixture is foamy. Continue to cook and whisk constantly until the mixture becomes glossy white, really thick, doubles in volume and is w

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