[PDF | 34,39 Mb] Maxi Hors-Série Cuisine – Décembre 2018 – Janvier 2019 – Download Magazine


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    CONTENTS

    Cover

    Title

    SUGAR & SPICE

    FRUIT

    NUTS

    CHOCOLATE & COFFEE

    Index

    Copyright

    SUGAR & SPICE

    Cinnamon palmiers

    MAKES 50

    55 g (2 oz/¼ cup) sugar

    1 teaspoon ground cinnamon

    1 x 25 cm (10 inch) square sheet ready-rolled puff pastry

    30 g (1 oz) unsalted butter, melted

    1 Preheat the oven to 200°C (400°F/Gas 6). Line a large baking tray with baking paper.

    2 Combine the sugar and cinnamon in a small bowl. Sprinkle half of the cinnamon sugar onto a clean work surface, place the pastry on top and sprinkle with the remaining cinnamon sugar. Gently roll over the pastry with a rolling pin to secure the sugar, brush with half the melted butter and slice in half. Use your fingers to gently roll up one long side as tightly as possible to the middle. Repeat with the remaining side and the remaining piece of pastry. Brush with the remaining butter. Wrap the rolls tightly in plastic wrap and freeze for 15–20 minutes, or until firm.

    3 Use a small, sharp knife to cut across each roll into 1 cm (½ inch) thick slices. Place the palmiers, cut side up, 1–2 cm (½–¾ inch) apart, to allow for spreading, on the prepared tray. Bake for 8–10 minutes, or until beginning to caramelise. Remove the tray from the oven and carefully flip the palmiers. Bake for a further 2–3 minutes. Transfer to a wire rack to cool, caramelised side up.

    4 Store in an airtight container for up to 1 week.

    Shredded kataifi pastries

    MAKES 40

    250 g (9 oz/1 cup) unsalted butter, melted

    70 g (2½ oz/½ cup) ground pistachios

    100 g (3½ oz/1 cup) ground almonds

    510 g (1 lb 2¼ oz) caster (superfine) sugar

    ½ teaspoon ground cinnamon

    pinch of ground cloves

    2 teaspoons brandy

    1 egg white, lightly beaten

    500 g (1 lb 2 oz) kataifi pastry (Greek shredded pastry), left at room temperature for 2 hours (in its packaging)

    500 ml (17 fl oz/2 cups) water

    1 teaspoon lemon juice

    5 cm (2 inch) strip lemon zest

    4 whole cloves

    1 cinnamon stick

    1 tablespoon honey

    1 Preheat the oven to 170°C (325°F/Gas 3). Brush a 20 x 30 cm (8 x 12 inch) baking tray with some of the melted butter.

    2 Place the ground nuts in a bowl with 55 g (2 oz/¼ cup) caster sugar, the ground cinnamon, ground cloves and brandy. Add the egg white and stir to make a paste. Divide the mixture into eight portions and roll each into a log about 18 cm (7 inches) long.

    3 Take a handful of the pastry strands and spread them out on a work surface, with the strands running lengthways towards you, to measure 25 x 18 cm (10 x 7 inches). Brush with some of the melted butter. Cut the pastry in half. Place one of the nut logs at the end of the pastry nearest to you and roll up into a neat log shape. Repeat with the other pastry portions and nut logs. Place the pastry rolls close together on the prepared baking tray and brush with more melted butter. Bake for 50 minutes, or until golden brown.

    4 Place the remaining sugar in a small saucepan with the water and stir over low heat until dissolved. Add the lemon juice, zest, whole cloves and cinnamon stick and boil for 10 minutes. Stir in the honey and set aside to cool.

    5 When the pastries come out of the oven, pour the cold syrup over the top. Leave to cool completely before cutting each roll into five pieces.

    Rose scented milk fritters

    MAKES 40

    100 g (3½ oz/1 cup) powdered milk

    50 g (1¾ oz/1/3 cup) blanched almonds, ground

    155 g (5½ oz/1¼ cups) plain (all-purpose) flour

    1 teaspoon baking powder

    ½ teaspoon ground cardamom

    30 g (1 oz) unsalted butter, chopped

    60 g (2¼ oz/¼ cup) plain yoghurt

    2–3 tablespoons water vegetable oil, for deep-frying

    ROSEWATER SYRUP

    220 g (7¾ oz/1 cup) sugar

    375 ml (13 fl oz/1½ cups) water

    2 drops of rosewater

    1 Sift the dry ingredients into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre and add the yoghurt and water. Mix with a flat-bladed knife to form a soft dough. Shape tablespoons of the mixture into small balls and cover with a damp cloth.

    2 To make the rosewater syrup, combine the sugar and water in a saucepan and stir until the sugar dissolves. Simmer for 5 minutes. Stir in the rosewater.

    3 Fill a heavy-based saucepan one-third full of oil and heat to 180°C (350°F/Gas 4), or until a cube of bread dropped into the oil browns in 15 seconds. Deep-fry the dough balls in batches until deep brown and slightly puffed. Don’t cook too quickly or the balls won’t cook through. Drain in a sieve set over a bowl. Place the warm balls in a deep bowl and pour the syrup over the top. Leave to soak and cool until still slightly warm. Drain and serve immediately piled in a bowl.

    Nutmeg slice

    MAKES 16

    250 g (9 oz/2 cups) plain (all-purpose) flour

    2 teaspoons freshly grated nutmeg

    ¼ teaspoon ground cardamom

    ½ teaspoon baking powder

    280 g (10 oz/1½ cups) soft brown sugar

    125 g (4½ oz/½ cup) unsalted butter, roughly chopped

    1 teaspoon bicarbonate of soda (baking soda)

    185 ml (6 fl oz/¾ cup) milk

    1 egg, lightly beaten

    185 g (6½ oz/1½ cups) roughly chopped walnuts

    1 Preheat the oven to 180°C (350°F/Gas 4). Lightly grease a 20 cm (8 inch) square baking tin and line the base with baking paper, extending the paper over two opposite sides for easy removal later.Place the flour, nutmeg, cardamom, baking powder and sugar in the bowl of a food processor. Process until combined. Add the butter and pulse in short bursts until the mixture resembles breadcrumbs. Transfer 1½ cups of mixture to the prepared tin and press down using your fingertips.

    2 Transfer the remaining mixture to a bowl. Add the combined bicarbonate of soda and milk along with the egg and walnuts. Mix well, pour into the tin and spread evenly over the base using a spatula. Bake for 50 minutes, or until the top springs back when pressed lightly. Cover the slice with foil if the top browns too quickly. Allow to cool in the tin for 10 minutes, then lift onto a wire rack to cool completely before cutting into squares to serve.

    Crème caramel petits fours

    MAKES 24

    200 ml (7 fl oz) milk

    145 ml (4¾ fl oz) cream

    1 vanilla bean, split lengthways and seeds scraped

    40 g (1½ oz) caster (superfine) sugar

    2 large eggs

    250 ml (9 fl oz/1 cup) cream, whipped to soft peaks

    PASTRY

    125 g (4½ oz/½ cup) unsalted butter, chilled and cut into cubes

    155 g (5½ oz/1¼ cups) plain (all-purpose) flour

    60 g (2¼ oz/½ cup) icing (confectioners’) sugar, plus extra, sifted, for dusting

    1 large egg yolk

    CARAMEL

    100 g (3½ oz) caster (superfine) sugar

    60 ml (2 fl oz/¼ cup) water

    1 To make the pastry, place the butter and flour in the bowl of a food processor and process until the consistency of fine breadcrumbs. Add the sugar and egg yolk and process until the dough just comes together, adding ½ tablespoon of iced water if necessary. Turn out onto a lightly floured work surface and gather into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

    2 Preheat the oven to 180°C (350°F/Gas 4). Lightly grease two 12-hole mini muffin tins.

    3 Slice the pastry in half. Roll out each piece between two sheets of baking paper until 2 mm (1/16 inch) thick, scattering with flour where necessary. Use a 6 cm (2½ inch) cutter to cut out 24 rounds. Line each prepared tin with a pastry round and trim off any excess. Prick the bases with a fork. Place in the freezer for 5 minutes. Line the bases with baking paper, pour in some baking beads or uncooked rice and bake for 5–7 minutes. Remove the paper and beads and bake for another 3–5 minutes, or until just golden. Allow to cool.

    4 Reduce the oven temperature to 160°C (315°F/Gas 2–3). Grease 24 mini baba tins.

    5 To make the caramel, place the sugar and 45 ml (1½ fl oz) water in a heavy-based saucepan. Bring to the boil, stirring to dissolve the sugar, reduce the heat and simmer, without stirring, for 5–7 minutes, or until golden. Brush any sugar on the side of the pan with a wet pastry brush to avoid crystallising. Do not overcook or the toffee will taste burnt. Very carefully add the remaining water to stop the caramel cooking. (Stand back as the caramel might spit.) Quickly spoon a little of the caramel into the base of each mould before it sets.

    6 Combine the milk, cream and vanilla seeds in a medium saucepan and bring to just below boiling point. Remove from the heat. Whisk the sugar and eggs in a bowl until light and creamy. Pour in the hot milk mixture. Strain through a sieve and remove any excess froth with a spoon. Pour into the prepared baba moulds. Stand the moulds in a large baking tin and pour in hot water to come halfway up the sides of the moulds. Bake for 15 minutes, or until the custard is set. Remove the crème caramels from the water bath and allow to sit for 5 minutes. Then transfer to the refrigerator to chill for 30 minutes. Pipe or spoon a generous swirl of cream into each tart case. Invert the crème caramels over the tart cases, breaking the seal with a sharp thin knife. Spoon over any extra caramel. Serve immediately.

    NOTE: The pastry cases and the crème caramel can be prepared ahead of time, but the petits fours should not be assembled until just before serving as the pastry will become soft.

    Turkish delight squares

    MAKES 28

    280 ml (9¾ fl oz) cold water

    3 tablespoons powdered gelatine

    440 g (15½ oz/2 cups) sugar

    1 strip lemon zest, no pith

    ½ teaspoon lemon juice

    ½ teaspoon tartaric acid

    1–1½ teaspoons rosewater, or to taste

    pink food colouring or cochineal

    100 g (3½ oz) icing (confectioners’) sugar

    60 g (2¼ oz/½ cup) cornflour (cornstarch)

    1 Brush an 18 x 10 cm (7 x 4 inch) baking tin with water.

    2 Place the water in a heavy-based saucepan and sprinkle in the gelatine. Heat over low heat and stir until the gelatine dissolves. Add the sugar, zest and juice and continue stirring until the sugar dissolves. Bring to the boil and continue to boil for 8 minutes, stirring constantly. Discard the zest.

    3 Stir the tartaric acid and rosewater into the mixture. Add the food colouring, 2–3 drops at a time, until a very pale pink is reached. Pour into the prepared tin and leave overnight to set (do not put in the refrigerator).

    4 Sift the icing sugar and cornflour into a shallow bowl. Dust 3–4 tablespoons of the icing sugar mixture onto a cold hard surface (marble is ideal). Ease the Turkish delight away from the sides of the tin with your fingers and, starting at one end, peel it out of the tin. It tends to be sticky and will stretch a little, but it is quite resilient. Place the slab on the icing sugar-covered work surface.

    5 Use an oiled knife to cut the Turkish delight into 2.5 cm (1 inch) squares. Toss them in the bowl of icing sugar mixture to coat all sides. Work with a few squares at a time to prevent the uncoated pieces from sticking together. Store in an airtight container, with baking paper between each layer. Turkish delight will keep for many weeks.

    Portugese tartlets

    MAKES 24

    1 tablespoon sugar

    2 x 25 cm (10 inch) square sheets ready-rolled puff pastry plain (all-purpose) flour, for dusting

    CUSTARD

    3 egg yolks

    75 g (2½ oz/1/3 cup) sugar

    ½ tablespoon custard powder

    100 ml (3½ fl oz) milk

    80 ml (2½ fl oz/1/3 cup) cream

    1 vanilla bean, split lengthways

    1 Preheat the oven to 200°C (400°F/Gas 6). Lightly grease two 12-hole mini muffin tins.

    2 Sprinkle a 30 cm (12 inch) square work surface area with ½ tablespoon sugar. Place one pastry sheet on the sugar, cut in half and sit one half on top of the other. Repeat with the remaining pastry to give a double-layered sheet of pastry. Roll up each sheet of pastry from a short end to form two logs. Wrap each log in plastic wrap and chill in the refrigerator for 10 minutes.

    3 Cut each log into 1 cm (½ inch) rounds. Lightly flour a work surface and roll each disc of pastry into a 10 cm (4 inch) round. Press the pastry rounds into the prepared muffin tins. Prick the bases well with a fork and refrigerate until needed.

    4 To make the custard, place the egg yolks, sugar and custard powder in a saucepan and whisk to combine. Gradually add the milk and cream, whisking until smooth. Add the vanilla bean, place over medium heat and cook, stirring constantly, until the mixture thickens and comes to the boil. Remove the vanilla bean and transfer the custard to a bowl. Cover the surface with plastic wrap (to prevent a skin from forming) and set aside to cool.

    5 Divide the custard among the chilled pastry cases. Do not overfill or the custard will bubble over the pastry. Bake for 12–15 minutes, or until the custard is set and golden. Cool in the tins for 5 minutes before transferring to a wire rack to cool completely.

    Sugar and spice slice

    MAKES 15

    4 eggs

    125 g (4½ oz/1 cup) icing (confectioners’) sugar

    ¼ teaspoon ground cloves

    ¼ teaspoon ground cardamom

    ¼ teaspoon freshly grated nutmeg

    2 teaspoons ground cinnamon

    1 teaspoon finely grated lemon zest

    150 g (5½ oz/1½ cups) ground almonds

    100 g (3½ oz) ground hazelnuts

    185 g (6½ oz/1 cup) mixed peel (mixed candied citrus peel)

    ICING

    250 g (9 oz/2 cups) icing (confectioners’) sugar

    1 tablespoon butter, softened

    2 tablespoons dark rum

    1 tablespoon hot water

    30 blanched almonds, to decorate

    1 Preheat the oven to 200°C (400°F/Gas 6). Lightly grease a 16 x 26 cm (6¼ x 10½ inch) baking tin and line the base with baking paper, extending the paper over the long sides for easy removal later.

    2 Place the eggs and sugar in a bowl and beat with electric beaters for 5 minutes, or until frothy. Fold in the spices, lemon zest, almonds, hazelnuts, mixed peel and a pinch of salt. Pour into the prepared tin and bake for 25 minutes, or until lightly golden. Remove from the oven and allow to cool in the tin for 15 minutes, then lift onto a wire rack to cool completely.

    3 To make the icing, sift the sugar into a large bowl and stir in the butter. Add the rum and water and mix until combined.

    4 Cut the slice into pieces. Use a spatula to spread the icing over each piece and decorate the top with two almonds. Allow the icing to set before serving.

    Ginger panforte

    MAKES 30

    40 g (1½ oz/1/3 cup) plain (all-purpose) flour

    1 tablespoon unsweetened cocoa powder

    1 teaspoon ground ginger

    ½ teaspoon ground cardamom

    1 teaspoon ground cinnamon

    125 g (4½ oz/2/3 cup) chopped dried figs

    50 g (1¾ oz) glacé (candied) ginger, chopped

    50 g (1¾ oz) glacé (candied) pineapple, chopped

    50 g (1¾ oz) glacé (candied) apricots, chopped

    50 g (1¾ oz) chopped mixed peel (mixed candied citrus peel)

    175 g (6 oz) blanched almonds, toasted

    80 g (2¾ oz/1/3 cup) caster (superfine) sugar

    90 g (3¼ oz/¼ cup) honey

    2 teaspoons water

    1 Preheat the oven to 160°C (315°F/Gas 2–3). Lightly grease a 7 x 25 cm (2¾ x 10 inch) baking tin and line with baking paper, extending the paper over the two long sides for easy removal later.

    2 Sift the flour, cocoa, ground ginger and spices into a large bowl. Add the fruit and almonds.

    3 Heat the sugar, honey and water in a small saucepan over low heat, stirring until the sugar melts and the mixture just comes to the boil. Pour onto the dry ingredients and mix well. Press the mixture into the prepared tin and bake for 35–40 minutes, or until just firm. Cool in the tin, then chill until firm. Cut into thin pieces.

    Coconut macaroons

    MAKES 64

    4 egg whites, lightly beaten

    450 g (1 lb/2 cups) caster (superfine) sugar

    1½ tablespoons liquid glucose

    1½ teaspoons natural vanilla extract

    175 g (6 oz/2 cups) desiccated coconut

    125 g (4½ oz/1 cup) plain (all-purpose) flour

    1 Combine the egg whites, sugar and liquid glucose in a large heatproof bowl and whisk to combine. Place the bowl over a saucepan of simmering water and whisk until the mixture is just warm. Remove from the heat and add the vanilla, coconut and flour and stir to combine well. Cover the bowl with plastic wrap and refrigerate until firm.

    2 Meanwhile, preheat the oven to 150°C (300°F/ Gas 2). Line two baking trays with baking paper.

    3 Take heaped teaspoons of the mixture and, with wet hands, form into balls. Flatten the balls slightly and place them on the prepared trays, spacing them well apart to allow for spreading. Bake for 15 minutes, or until the macaroons are light golden, swapping the position of the trays halfway through cooking. Cool for 5 minutes on the trays, then transfer to a wire rack to cool completely.

    4 Macaroons will keep, stored in an airtight container, for up to 1 week, or frozen for up to 8 weeks.

    Brandy snap flowers

    MAKES 88

    50 g (1¾ oz) unsalted butter

    55 g (2 oz/¼ cup) soft brown sugar

    1 tablespoon golden syrup (light treacle)

    1 teaspoon chicory essence (camp coffee)

    ½ teaspoon instant coffee powder

    2 teaspoons brandy

    40 g (1½ oz/1/3 cup) plain (all-purpose) flour

    1 teaspoon ground ginger

    200 g (7 oz) dark chocolate, melted (optional)

    1 Preheat the oven to 180°C (350°F/Gas 4). Lightly grease two baking trays.

    2 Place the butter, sugar, golden syrup, chicory essence, coffee and brandy in a small saucepan. Stir over low heat until the butter melts and the sugar dissolves. Remove from the heat and stir in the flour and ginger.

    3 Drop ¼ teaspoon of the mixture well apart onto the prepared trays (only cook a maximum of four biscuits per tray). Bake for 3–4 minutes, or until golden. Be careful not to allow the brandy snaps to burn. Leave for 1–2 minutes, then press into the base of muffin mini tins to curl the brandy snaps. Set aside.

    4 If using the melted chocolate, drizzle the chocolate over the base of the biscuits and allow to set.

    5 Brandy snaps will keep, stored in an airtight container, for 2–3 days.

    Honeycomb

    MAKES ABOUT 24 PIECES

    325 g (11½ oz) caster (superfine) sugar

    2 tablespoons honey

    80 ml (2½ fl oz/1/3 cup) liquid glucose

    80 ml (2½ fl oz/1/3 cup) water

    1 tablespoon bicarbonate of soda (baking soda)

    100 g (3½ oz/2/3 cup) chopped dark chocolate (optional)

    1 Grease a 20 x 30 cm (8 x 12 inch) baking tin and line with baking paper. Have ready a large metal bowl or saucepan, as the toffee will expand to triple in size when the bicarbonate of soda is added.

    2 Place the sugar, honey, liquid glucose and water in a saucepan and stir over low heat until the sugar dissolves. Increase the heat to medium–high and boil the mixture without stirring, using a pastry brush dipped in cold water to brush down the side of the saucepan to remove any sugar crystals, until it reaches the hard-ball stage on a sugar (candy) thermometre (130°C/250°F) and turns light caramel in colour; this will take 7–8 minutes. Now working quickly, as you need to retain the heat for the bicarbonate of soda to aerate the toffee, pour the toffee into the large metal bowl, then immediately whisk in the bicarbonate of soda. The mixture will very quickly rise and will continue to colour with the heat. Pour it straight into the prepared tin. The mixture will continue to grow and expand at this stage. Roughly spread it out as best you can without disturbing the honeycomb too much, as this will disrupt the bubbling. Leave to cool for 20–30 minutes, or until set.

    3 Cut the honeycomb into shards or rough squares. Place the chocolate in a heatproof bowl over a saucepan of gently simmering water, ensuring that the bowl doesn’t touch the water. Stir frequently, until just melted and smooth. Dip the honeycomb pieces into the chocolate, or spread them out and drizzle the chocolate over the pieces at random. S

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