SM 2002-04 p.48 [01.050.02]
Serves 1
Italian chocolate and hazelnut torta
SM 2002-11 p.101 [01.049.01]
Serves 6–8
Advance preparation: chill for a minimum of 3 hours.
Serves 6–8
Advance preparation: chill for a minimum of 3 hours.
Irish apple cake
Mar 2008 p.111
Came across this in the magazine indexes while looking for the hot cross buns recipe, and was reminded of how delicious it was. Will post full recipe at same time as HCB recipe.
Came across this in the magazine indexes while looking for the hot cross buns recipe, and was reminded of how delicious it was. Will post full recipe at same time as HCB recipe.
Hot cross buns
Apr 2005 p.58
This is a particularly nice recipe for hot cross buns.
Makes 12
Preparation time: 20 minutes, plus about 2 hours' proving time
Cooking time: 12–15 minutes
Note from experience: The addition of the grated apple to the dough can make it too soggy to knead properly, even with copious amounts of flour. Would suggest either using less milk / water than given in the recipe, or grating the apple in advance and letting it drain and dry out well (or even using dried apple, though this generally tends to be too sweet for baking, unless you've dried your own).
Ingredients
500g plain flour, plus extra for dusting
1 x 7g sachet fast-acting yeast
75g caster sugar
2 tablespoons ground cinnamon
150ml warm milk
150ml warm water
125g raisins
60g mixed peel
95g peeled, cored and grated cooking apple
oil, for greasing
salt
To decorate (crosses and glaze)
95g flour
1 egg
95g smooth apricot jam
Method
In a large bowl, mix together the flour, yeast, caster sugar, cinnamon and a level teaspoon of salt. Make a well in the centre and pour in the warm milk water.
Mix to a firm dough; add the raisins, mixed peel and apple. Transfer the dough to a floured surface and knead for about 10 minutes until it is elastic.
Replace the dough in the bowl and cover with a damp (not wet) tea towel. Leave to prove in a warm place for about an hour, until it has doubled in size. Knock the dough back, cut into 12 even-sized pieces and shape them into rolls.
Lightly oil a baking sheet and put the rolls on it so that they just touch each other (they will grow together as they prove) and leave to prove in a warm place for 45m to and hour until they have almost doubled in size.
Pre-heat the oven to 220°C (425°F, Gas 7). While the buns are proving, mix together the flour for the crosses with the egg and 3 tablespoons of water until you have a stiff, smooth paste. When the buns have risen, spoon this into a piping bag (either a proper one or one you've cobbled together yourself out of greaseproof paper) and pipe a cross on top of each bun.
Bake in the pre-heated oven for 12 to 15 minutes until golden. Warm the apricot jam in the microwave or in a little pan with 2 tablespoons of water and brush over the top of the buns as soon as they come out of the oven. Transfer to a wire rack to cool.
(The buns are OK to freeze if desired).
This is a particularly nice recipe for hot cross buns.
Makes 12
Preparation time: 20 minutes, plus about 2 hours' proving time
Cooking time: 12–15 minutes
Note from experience: The addition of the grated apple to the dough can make it too soggy to knead properly, even with copious amounts of flour. Would suggest either using less milk / water than given in the recipe, or grating the apple in advance and letting it drain and dry out well (or even using dried apple, though this generally tends to be too sweet for baking, unless you've dried your own).
Ingredients
500g plain flour, plus extra for dusting
1 x 7g sachet fast-acting yeast
75g caster sugar
2 tablespoons ground cinnamon
150ml warm milk
150ml warm water
125g raisins
60g mixed peel
95g peeled, cored and grated cooking apple
oil, for greasing
salt
To decorate (crosses and glaze)
95g flour
1 egg
95g smooth apricot jam
Method
In a large bowl, mix together the flour, yeast, caster sugar, cinnamon and a level teaspoon of salt. Make a well in the centre and pour in the warm milk water.
Mix to a firm dough; add the raisins, mixed peel and apple. Transfer the dough to a floured surface and knead for about 10 minutes until it is elastic.
Replace the dough in the bowl and cover with a damp (not wet) tea towel. Leave to prove in a warm place for about an hour, until it has doubled in size. Knock the dough back, cut into 12 even-sized pieces and shape them into rolls.
Lightly oil a baking sheet and put the rolls on it so that they just touch each other (they will grow together as they prove) and leave to prove in a warm place for 45m to and hour until they have almost doubled in size.
Pre-heat the oven to 220°C (425°F, Gas 7). While the buns are proving, mix together the flour for the crosses with the egg and 3 tablespoons of water until you have a stiff, smooth paste. When the buns have risen, spoon this into a piping bag (either a proper one or one you've cobbled together yourself out of greaseproof paper) and pipe a cross on top of each bun.
Bake in the pre-heated oven for 12 to 15 minutes until golden. Warm the apricot jam in the microwave or in a little pan with 2 tablespoons of water and brush over the top of the buns as soon as they come out of the oven. Transfer to a wire rack to cool.
(The buns are OK to freeze if desired).
Chicken Pasanda
02.022.01
This recipe comes from David Smith's website, The Curry House, which is dedicated to providing cook-at-home versions of the staples served up by Indian restaurants and takeaways.
The idea is to match the taste as closely as possible—as anyone knows who has cooked food from recipes genuinely native to the Indian subcontinent, it does not greatly resemble the forms that have evolved in curry houses. For those evenings where you want the taste of a takeaway without surrendering control over the nutritional / ethical quality of your ingredients and processes, this website is a gem.
The printout of the chicken pasanda recipe has been sitting quietly in the Inner Mammal's recipe folder for years; last night, we finally got around to making it, and lovely it was too.
Makes 2 portions
Preparation / Cooking time: about 1h 30m all told
Ingredients
3 tablespoons vegetable oil or ghee (clarified butter)
1 small onion - finely chopped
1.5 inch piece cassia bark (or cinnamon)
2 green cardamon pods
1 inch piece fresh ginger - very finely chopped
2 cloves garlic - very finely chopped
1 teaspoon turmeric powder
1 teaspoon ground coriander seed
half teaspoon good chilli powder
5 tablespoons Greek-style full cream yoghurt (3/4 of a 150 gm tub)
1 teaspoon (or a little more) concentrated tomato purée
salt to taste
2 chicken breasts, skinned and cut into 1 inch pieces
2 tablespoons flaked almonds prepared as in Method
chopped fresh coriander leaf (cilantro) to garnish
As usual when using other people's freely available recipes, the Mammal directs you to the source to see what you have to do with all these ingredients.
There is a later version of this recipe, but it is available only on subscription (at the modest price of £7.75) to The Curry House Cookery Book, an e-book containing many recipes and useful information about ingredients and cooking methods.
This recipe comes from David Smith's website, The Curry House, which is dedicated to providing cook-at-home versions of the staples served up by Indian restaurants and takeaways.
The idea is to match the taste as closely as possible—as anyone knows who has cooked food from recipes genuinely native to the Indian subcontinent, it does not greatly resemble the forms that have evolved in curry houses. For those evenings where you want the taste of a takeaway without surrendering control over the nutritional / ethical quality of your ingredients and processes, this website is a gem.
The printout of the chicken pasanda recipe has been sitting quietly in the Inner Mammal's recipe folder for years; last night, we finally got around to making it, and lovely it was too.
Makes 2 portions
Preparation / Cooking time: about 1h 30m all told
Ingredients
3 tablespoons vegetable oil or ghee (clarified butter)
1 small onion - finely chopped
1.5 inch piece cassia bark (or cinnamon)
2 green cardamon pods
1 inch piece fresh ginger - very finely chopped
2 cloves garlic - very finely chopped
1 teaspoon turmeric powder
1 teaspoon ground coriander seed
half teaspoon good chilli powder
5 tablespoons Greek-style full cream yoghurt (3/4 of a 150 gm tub)
1 teaspoon (or a little more) concentrated tomato purée
salt to taste
2 chicken breasts, skinned and cut into 1 inch pieces
2 tablespoons flaked almonds prepared as in Method
chopped fresh coriander leaf (cilantro) to garnish
As usual when using other people's freely available recipes, the Mammal directs you to the source to see what you have to do with all these ingredients.
There is a later version of this recipe, but it is available only on subscription (at the modest price of £7.75) to The Curry House Cookery Book, an e-book containing many recipes and useful information about ingredients and cooking methods.
[COMM] Waking from hibernation
Image from National Geographic, not the IM's family album
The Mammal has been sleeping for a number of months, as is its wont, but is now beginning to emerge from hibernation. Admittedly, the weather we're having right now does not offer much encouragement to it in this brave endeavour, but its duty as a haphazard web publisher calls.
The next few posts will make note of some good recipes used recently, before returning to the more systematic purpose of the blog in indexing the Mammal's recipe collection.
A handful of links have also been added to the categories at the right of the page, as we sample new recipes or find new shops and suppliers.
Happy 2012 to all who light upon this blog.
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