Source(google.com.pk)
Bitter orange and chocolate truffles
Makes about 30
Serve these rich bite-sized truffles after dinner with coffee. To take them to another level, use blood oranges. Bitter caramel and blood-orange juice are a marriage made in heaven; add good-quality chocolate and you’ve got one fancy truffle.
50g caster sugar
The juice of 3 oranges (to yield 200ml)
Related Articles
Foolproof Christmas dinner planner 14 Dec 2013
Cream of the crop: the best liqueurs for Christmas 16 Dec 2013
Top new Christmas cocktails 16 Dec 2013
Ten ways to spice up your Christmas lunch 13 Dec 2013
Vitamix: the surprise must-have gift this Christmas 14 Dec 2013
30 Christmas gifts for foodies 25 Nov 2013
250g dark chocolate, finely chopped
100ml double cream
2 tsp light muscovado sugar
25g candied orange peel, finely chopped
Cocoa powder for dusting
Line a 17cm square baking tin with non-stick baking parchment.
Tip the caster sugar into a small saucepan and add two to three teaspoons of water. Set the pan over a low to medium heat to dissolve the sugar. Bring to the boil and cook steadily until the syrup turns into an amber-coloured caramel, swirling the pan to ensure that the caramel cooks evenly. (This will not take long – a couple of minutes at most.) Slide the pan off the heat and add the orange juice, taking care as it will sputter and hiss as the juice hits the hot caramel. Return the pan to the heat and stir to re-melt the caramel into the juice. Continue to cook over a medium heat to reduce the mixture by half, until you have 100ml of syrup remaining. Remove from the heat.
Meanwhile, place the chocolate in a bowl.
Heat the double cream and light muscovado sugar in a small saucepan until it is just boiling and the sugar has melted. Pour this over the chocolate, add a small pinch of salt and stir gently until the chocolate has melted into the cream. Add the warm caramel orange juice and stir gently to combine. Add the candied orange peel and stir gently.
Pour the mixture into the prepared tin, spreading it level with an offset palette knife. Leave to cool, then cover and chill for at least two hours, or until firm.
To serve, dust the top of the truffle mixture lightly with cocoa and cut it into small squares using a warm kitchen knife. Dip the knife into hot water and dry it on kitchen paper in between each cut to make slicing easier and neater. Remember that these truffles are rich and so should be served in elegant cubes rather than great hulking slabs.
The truffles will keep for up to one week between layers of baking parchment in an airtight box in the fridge. Bring them to room temperature to serve.
Blackcurrant pastilles
Makes about 40
(TARA FISHER)
My grandmother always seemed to have a box of Meltis Newberry Fruits when we went to visit. Packaged in a pretty box in a variety of flavours, each with a soft, fruity centre, they were fancy and really meant for grown-ups only. But there wasn’t a flavour that I didn’t love.
Fruit pastilles aren’t exactly tricky to make, but you will need to give them your undivided attention and be prepared for a certain amount of stirring and thermometer-watching. They can take up to an hour to make, depending on the water and pectin content of your fruit purée, but don’t be tempted to speed up and rush the cooking process or you could risk scorching the mixture on the bottom of the pan, thereby ruining your labours and the delicious fruit flavours. Fruit pastilles can be made in myriad flavours and colours, but I think berries and stoned fruit work particularly well.
All you need is a sugar thermometer, a heavy-based saucepan, a heatproof rubber spatula and about one hour. As with most sweet-making, you will find that the best results are achieved by using a solid-bottomed saucepan: sweetened fruit purée is a delicate beast and will almost certainly catch and burn on the bottom of a thin pan, and burnt sugar or fruit will taint the delicate flavour of your pastilles.
I also find the heatproof rubber spatula is essential for stirring these mixtures as it gets into the corners of the pan that can be hard to reach with a wooden spoon.
For all fruit-pastille recipes I suggest using apple-based liquid pectin. This is readily available in supermarkets in the baking aisle (Certo is a good brand).
As in most of my sweet-making adventures, I prefer to make pastilles in smaller batches for a number of reasons: it’s quicker, for a start, I find it easier, and I make a variety of flavours at the same time.
When I was little, blackcurrant pastilles were my all-time favourite flavour and would always be the first to go from an assortment box. Blackcurrants have a relatively short season so it’s worth buying lots when they are available and keeping a stash of either fruit or purée in the freezer; that way, you can indulge in some pastille-making whenever you feel the urge. Blackcurrants are naturally high in pectin, which means that this mixture thickens faster than others, so keep an eye on it as it cooks and don’t get sidetracked by other business.
Sunflower oil, for greasing
400g blackcurrants
375-425g caster sugar
2 tbsp lemon juice
15g apple-based liquid pectin
150g granulated sugar
Lightly grease an 18-20cm square baking tin and line with clingfilm, making sure the clingfilm comes right up the sides.
De-stalk the blackcurrants and tip the fruit into a pan. Add one tablespoon of the caster sugar and one tablespoon of lemon juice and cook over a low heat until the fruit is soft and juicy. Tip into a fine- mesh sieve set over a bowl and push the fruit through to make a smooth purée.
Weigh the purée and pour 300g into a clean heavy-based pan with 350g of the remaining sugar. Place over a low heat, stirring frequently to dissolve the sugar. Pop the sugar thermometer into the pan and cook slowly and steadily until the mixture reaches 107C. You will need to stir frequently to prevent the mixture from catching on the bottom of the pan. Carefully taste (it will be hot) and add a little more sugar if your currants are especially tart. Add another tablespoon of lemon juice and the pectin, mix to thoroughly combine and continue to cook, stirring frequently with a heatproof rubber spatula until the mixture thickens to the consistency of soft jam and returns to 107C.
To test if the mixture will set, drop half a teaspoon into a bowl of cold water. It should form into a ball; if it doesn’t, continue to cook for a further couple of minutes, stirring constantly and testing every minute.
Pour into the prepared tin in an even layer and leave until completely cold before covering with clingfilm. Leave overnight to set firm.
The next day, tip the granulated sugar out on to a baking tray. Turn the pastille mixture out of the tin and on to the sugar, carefully peeling off the clingfilm lining, and using a hot or lightly greased kitchen knife to cut into small squares. Toss each piece in sugar to coat and to prevent them sticking together.
Leave the pastilles to dry for 30 minutes to an hour. Shake off the excess sugar and serve, or pack into boxes between layers of waxed paper or non-stick baking parchment.
Pastilles will keep for up to two weeks in an airtight box stored in a cool place.
Buttered salted caramels
This delicious caramel is the starting point for a world of adventures.
It is scrummy as it is – cut into squares and wrapped in twists of paper or cellophane – but I would highly recommend that you seek out some smoked sea-salt flakes and try adding those. You could also coat each caramel square in dark or milk chocolate, or slice the caramel into delicate fingers and dip the undersides in melted chocolate and nuts or coconut.
Sunflower oil, for greasing
150g light muscovado sugar
125g golden syrup
100g unsalted butter, diced
250ml double cream
150g caster sugar
½ tsp sea-salt flakes or smoked sea salt
½ tsp vanilla-bean paste
Grease the base and sides of a 17cm square baking tin and line it with non-stick baking parchment.
Place the light muscovado sugar, golden syrup, butter and double cream in a small saucepan and place over a gentle heat to melt the butter and dissolve the sugar. Stir until smooth, and once the mixture is hot, remove the pan from the heat.
Place the caster sugar in a two-litre saucepan with two tablespoons of water and set over a low heat to dissolve the sugar. Do not stir the syrup, but gently swirl the pan to ensure that the sugar dissolves evenly; use a pastry brush dipped in hot water to dissolve any sugar crystals that form on the sides of the pan. Bring the syrup to the boil and continue to cook steadily until it turns an amber colour, swirling the caramel in the pan to colour evenly.
Slide the pan off the heat and carefully pour the hot cream mixture into the caramel. It will hiss and sputter as you do this, so be cautious. Stir until smooth and return the pan to a medium heat. Pop a sugar thermometer into the pan and continue to cook on a low to medium steady heat until the caramel reaches 121C. Working quickly, slide the pan off the heat, add the salt and vanilla and stir briefly to combine. Pour the hot caramel into the tin and leave until completely cold and firm (at least four hours, or overnight) before cutting into pieces with a hot or lightly greased kitchen knife.
Wrap the caramels in twists of cellophane or baking parchment and store in an airtight box or jar for up to two weeks.
Almond butterscotch chocolate crunch
I’ll leave it to you to decide whether to cover this confection in milk or dark chocolate. Sometimes when I can’t make up my mind which way to go in the chocolate department,
I opt for a mixture of half milk and half dark. Children, however, may prefer the milk-chocolate option. You could temper the chocolate for extra snap and shine, but sometimes it’s nice to keep things simple. Whichever route you go down, it’ll be a hit.
150g flaked almonds
250g caster sugar
50g unsalted butter
3 tbsp double cream
½ tsp sea-salt flakes
1 tsp vanilla extract
300g dark (64 per cent cocoa solids) or milk chocolate, finely chopped
Preheat the oven to 180C/gas mark 4 and line a 20 x 30cm baking tray with non-stick baking parchment.
Tip the flaked almonds on to a baking sheet and toast in the oven for about five minutes, until lightly golden. Roughly chop the almonds and set them aside.
Place the sugar in a medium-sized, solid-based saucepan and add two tablespoons of water. Place over a low to medium heat to gently dissolve the sugar. If sugar crystals start to form on the sides of the pan, use a clean, wet pastry brush to dissolve them. Once the sugar has dissolved and the syrup is smooth, bring to the boil and continue to cook steadily, watching it like a hawk, until it turns into an amber-coloured caramel. As always with boiling hot caramel, you’ll need to work quickly at this stage; slide the pan off the heat, add the butter and double cream and stir until combined.
The caramel will bubble furiously, so take care. Add the toasted almonds, salt flakes and vanilla extract and return the pan to the heat for 30 seconds, stirring constantly until the caramel and nuts are combined. Scoop the mixture out of the pan into the prepared tray, spread it level with a palette knife and leave until completely cold and hardened.
Melt half of the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until smooth, then pour over the hardened almond brittle and spread evenly with a palette knife. Tap the tin gently on the work surface to level the chocolate and leave to cool until set and firm.
Melt the remaining chocolate, stir until smooth and leave to cool slightly. Turn the cooled almond brittle out of the tin on to a clean sheet of baking parchment and peel off the lining paper. Spread the melted chocolate evenly over the brittle and leave until set before cutting into rough chunks to serve.
These will keep in an airtight box between layers of baking parchment or waxed paper for up to a week.
Cranberry, cherry and pistachio nougat
This nougat has hints of Christmas, with jewel-like red cranberries and pops of green pistachio.
Sunflower oil, for greasing
Edible wafer (rice) paper
100g shelled, unsalted pistachios
75g dried cranberries
50g dried cherries
30g desiccated coconut
75g white chocolate
2 medium egg whites
350g caster sugar
1 tsp vanilla-bean paste or the seeds from
½ vanilla pod
100g mild-flavoured clear honey
100g liquid glucose
¼ tsp cream of tartar
Lightly grease a 23cm springform cake tin and line the base and sides with non-stick baking parchment. Set it in a 20 x 30cm tin if you’d like to cut it into rectangles not wedges. Cover the base of the lined tin with a neat layer of wafer paper. Roughly chop the pistachios, combine in a bowl with the fruit and coconut and set aside. Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until smooth. Remove from the heat.
Place the egg whites in the bowl of a free-standing mixer with a whisk attachment and add one tablespoon of the caster sugar, the vanilla and a pinch of salt, but do not start whisking yet.
Tip the remaining sugar, honey, glucose and cream of tartar into a medium saucepan. Add 75ml water and place over a medium heat to dissolve the sugar, stirring from time to time. Pop a sugar thermometer into the pan, bring to the boil and continue to cook until the syrup reaches 140C. Start to whisk the egg whites on medium speed until stiff peaks form. Meanwhile, continue to cook the syrup until it reaches 149C, then, working quickly, slide the pan off the heat, remove the thermometer, and with the mixer running on slow speed, gradually pour the hot syrup on to the egg whites in a slow, steady stream. The egg whites will rise dramatically as they cook in the syrup. Increase the speed and whisk for about three minutes further, until the mixture is thick, stiff, glossy and pale.
Add the fruit-and-nut mix and chocolate and combine using a rubber spatula. Spoon into the prepared tin and level with an offset palette knife. Cover with another layer of wafer paper and press the surface level with a slightly smaller tin.
Leave until completely cold and firm – a good few hours or, preferably, overnight – before cutting into wedges.
Nougat will keep for up to a week in an airtight box between layers of non-stick baking parchment in a cool place.
Chocolate Sweet Recipes Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat
Chocolate Sweet Recipes Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat
Chocolate Sweet Recipes Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat
Chocolate Sweet Recipes Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat
Chocolate Sweet Recipes Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat
Chocolate Sweet Recipes Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat
Chocolate Sweet Recipes Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat
Chocolate Sweet Recipes Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat
Chocolate Sweet Recipes Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat
Chocolate Sweet Recipes Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat
Chocolate Sweet Recipes Sweet Recipes In Urdu Indian With Milk In Hindi With Bread With Maida For Kids For Holi In Hindi For Diwali With Carrat
No comments:
Post a Comment