Thursday, July 20, 2017

Golden Raisins Financiers

This month, at The Cake Slice Bakers, the four recipes selected from the book World Class Cakes by Roger Pizey, which we are currently baking from are ;

Raspberry Angel Cake 
Hazelnut Dacquoise 
Blueberry Financiers
Plum Madeira

Members can choose any of these cakes to bake, and my choice is Blueberry Financiers. 



The only thing is I did not use blueberries, which I was planning to use, but at the last minute, I've used golden raisins as I have been thinking about making a tea cake with golden raisins for weeks! I've made half a recipe, which yields 6 financiers, and the only change I've made to the recipe was to reduce the sugar to 1/4 cup and I've added 1/4 teaspoon of vanilla extract to the batter. The mould I had was slightly longer than the one used in the recipe, and the shape is oblong instead of rectangular. Baking time remains the same at 20 minutes.

I have also omitted the apricot glaze for the baked financiers. 



These financiers are delightful to eat, very moist and yummy. The only downside is, the raisins sank to the bottom, but that is OK with me, as these little tea cakes are really nice. Perfect with a cup of warm tea.



Tuesday, July 18, 2017

Flax Seed Oat Bread

This is a lovely bread full of oats, both in the bread and on the crust. Even healthier with the addition of flax seeds and sesame seeds.






I like the mini look of this bread, as it does not bake up that tall. I suppose a smaller loaf pan can be used for a higher loaf, with some adjustments to the baking time. It has very nice soft crumbs. We enjoyed slices of this bread with some butter and jam, and hot mugs of coffee for breakfast. 


Flax Seed Oat Bread
(The Art Of Making Bread, by Alex Goh)
50gm instant oat
15gm flax seeds
100gm boiling water

200gm high protein flour
25gm plain flour
25gm atta flour
3gm instant yeast
20gm sugar
6gm salt
120gm cold water

20gm butter

oat flakes, flax seeds and sesame seeds, extra for coating

  1. Mix instant oat, flax seeds and boiling water in a bowl and set aside to cool. Cover with cling wrap, keep in the refrigerator for 2 hours.
  2. Remove oat mixture from refrigerator and scrape into mixing bowl, with the dough hook attachment. Add the rest of the ingredients, except butter, and knead to form a rough dough.
  3. Add butter and continue to knead until smooth and elastic, about 10 minutes. 
  4. Transfer dough to an oiled bowl, cover loosely with oiled cling wrap, and leave to proof for about 60 minutes until doubled in size.
  5. Punch down dough to deflate and place on lightly floured work surface. Divide dough into two equal pieces and mould them into a ball. Let rest, covered for 15 minutes.
  6. Meanwhile, mix the extra oat flakes, flax seed and sesame seed together and place on a baking tray.
  7. Working with one dough half at a time, flatten the dough and roll it up, pressing the seams to seal. Spray the dough with some water and roll dough on the oats, flax seeds and sesame seeds mixture to coat the top and sides, leaving the seam side uncoated. Place dough, seam side down on a greased loaf pan, 9"x 4-1/2" pan. Repeat with the other half of the dough. Cover loosely with greased cling wrap and leave in a warm spot for 60 minutes or until doubled in size.
  8. Remove cling wrap and bake dough in a preheated oven at 220C for 20-25 minutes.


I'm linking this post with Cookbook Countdown #19 hosted by 



Sunday, July 16, 2017

Hot Punjabi King Prawn Curry

This month's, July Monthly Featured Dish/Ingredient Challenge theme at I Heart Cooking Clubs (IHCC) is Just For Kicks! : Spicy Dishes. I turned to Madhur Jaffrey's books for her curry recipes. It has been awhile since I last cook from her books. 



This is a fairly easy curry to cook. Recipe calls an overnight marination of  the prawns, but I've marinated them for about 4 to 5 hours. I've used 3 tablespoons of yoghurt instead of 6 tablespoons, as that was what I had left. 

The sauce is first cooked to a fragrant thick sauce, then the marinated prawns are added in, stir and simmer until they are opaque and cooked through. Stir in the remaining garam masala and chopped coriander. 



Delicious prawn curry. Very fragrant from the cumin seeds and tasted so delicious from all the other ingredients. So good with white fluffy rice. This is one dish that I will be cooking again.


Hot Punjabi King Prawn Curry
(Curry Nation by Madhur Jaffrey)
for the marinade :
600gm (1lb 4oz) raw king prawns, peeled and de-veined
6 tablespoons yoghurt
2 hot green chillies, finely sliced
1/2 teaspoon salt

for the curry :
4 tablespoons olive or sunflower oil
1/2 teaspoon cumin seeds
2 medium onions, finely chopped
1 tablespoon finely chopped or crushed garlic
1 teaspoon turmeric
2-3 hot green chillies, finely sliced
2 teaspoons garam masala
1/2 teaspoon salt
2 medium tomatoes, roughly chopped
1/2 teaspoon chilli flakes
4 teaspoons finely chopped coriander leaves

Rinse and drain the prawns. Pat them dry and put into a non-reactive bowl. Add the yoghurt, chillies and salt. Mix well, cover and marinate overnight in the fridge.
When ready to cook the curry, pour the oil into a karhai, wok or heavy-based pan, about 23 centimetres (9 inches) in diameter, and set it over a medium heat. Spoon in the cumin seeds, swirl and brown for 10 seconds. Add the onions. Saute for about 10 minutes or until brown all over. Add the garlic, reduce the heat to low and stir and fry for two minutes. Mix in the turmeric and stir for one minute.
Now add the green chillies, increase the heat to medium and stir for one minute. Mix in 1-1/2 teaspoons of the garam masala and stir for one minute. Add half the salt, and all of the tomatoes and chilli flakes. Cook for two minutes, then add 120ml (4fl oz) of boiling water. Combine to make a thick sauce.
Simmer for three minutes, then add the remaining salt. Stir in the prawns and their marinade and cook over a medium heat until they are just opaque and cooked through. 
Sprinkle the remaining garam masala over the top and stir.
Fold in the chopped coriander and serve.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week
Just For Kicks : Spicy Dishes

and 

I'm linking this post with Cookbook Countdown #19 hosted by 


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