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Monthly Archives: September 2022

Chocolate Frangipane Kugelhopf

This delicious loaf was inspired by the idea of a babka. It’s got a similar filling in an enriched dough, but it’s much easier to make as it shaped into a simple ring.

You could change the fillings to fruit, or jam or custard for instance, but who doesn’t like chocolate hazelnut spread with an almond frangipane paste?

And it does use a small quantity of sourdough starter, for flavour, but you could easily leave this out if you don’t have any on hand.

Ingredients

Dough

500g strong flour

7g instant yeast

10g salt

50g caster sugar

50g sourdough starter

275g milk

1 large free range egg beaten

50g butter

Frangipane

50g butter

50g sugar

60g ground almonds

1 large free range egg

1/2 teaspoon almond essence

150g chocolate hazelnut spread – store bought

Orange Drizzle

Juice of 1 orange

50g water

75g icing sugar

Method

For the dough, put all the dough ingredients except the butter into the bowl of an electric mixer such as a KitchenAid. Mix with a dough hook or wooden spoon to a rough dough, cover and leave for 30 minutes to autolyse.

Knead the dough using the dough hook of the electric mixer for about 10 minutes or until smooth and elastic.

Add the butter, in small pieces, which needs to be very soft. You can soften the butter in the microwave. Mix using the dough hook until the dough is smooth, soft and windowpanes.

Cover the dough with cling wrap and leave to prove somewhere warm for 2-3 hours. The dough should have risen, if not quite doubled in size.

Make the frangipane filling while the dough is proving. Put all the ingredients into a food processor and pulse until all the ingredients are blended and smooth. You could also mix this by hand, it just takes a bit more work.

Line a large baking tray with baking paper. Remove the proven dough from the bowl onto a lightly floured board. Using floured hands, gently stretch the dough to a large rough rectangle.

Spread the frangipane over the rectangle, then the hazelnut chocolate spread on top of the frangipane.

Roll the dough up along the long side, then join the ends of the roll to make a circle. Move the ring to the baking tray.

Put the tray into a large plastic bag to prove. Place into the fridge overnight or for 8-12 hours.

Half an hour before baking, preheat the oven to 160 degrees C fan or 180 degrees C non fan forced. Add a cast iron pan of water to the bottom of the oven to create steam for baking.

Take the tray out of the plastic bag and place in the oven. Bake for 30-35 minutes, or until the Kugelhopf is golden brown but not burnt.

Once baked, remove from the oven.

To make the orange drizzle, mix the orange juice with the water and icing sugar. You may need more or less icing sugar – use enough to make an icing of dripping consistency.

Spoon the drizzle over the top of Kugelhopf.

Eat on the day – although the Kugelhopf will keep well as it so rich!

Hot Smoked Salmon and Asparagus Pasta

When I first acquired Jamie Oliver’s book, 5 Ingredients, I cooked many of the recipes, as they were simple to make up and used only 5 ingredients give or take a staple or two!

This recipe lives up to expectations. The main ingredient, hot smoked salmon, is versatile. You can buy it in the supermarket, and as the salmon is already cooked, you can pop it straight into any number of dishes.

I was recently reminded that we need to buy environmentally responsible salmon. In Australia, Petuna and New Zealand King Salmon are good brands to look for and are available in supermarkets.

Ingredients

350g fresh asparagus

300g dried taglierini or angel-hair pasta (I used the latter)

250g hot-smoked salmon skin off

1 lemon

100ml creme fraiche (Jamie recommends half fat if you can get it. Just use full fat if you can’t get half fat)

Method

Use a speed peeler to strip the top tender half of the asparagus stalks into ribbons. Finely slice the remaining stalks, discarding the woody ends. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Meanwhile, roughly break the salmon into a large non-stick frying pan on a medium-high heat. Add the sliced asparagus stalks, and toss occasionally until the pasta’s ready.

Finely great half the lemon zest into the salmon pan, squeeze in half the juice, then toss in the drained pasta, a good splash of the reserved cooking water and the crème fraiche. Add the asparagus ribbons, toss again, then season to perfection with sea salt and and black pepper. Serve with lemon wedges, for squeezing over.

Blueberry and White Chocolate Crumble Muffins

Blueberries, white chocolate, crumble, what’s not to like? These muffins are a winner, as they’re easy to make and even easier to bake.

They can be whipped up quickly for breakfast or a snack. But remember, as I’m sure you know, muffins should not be overmixed, so mixing by hand is the way to go.

Ingredients

Muffin mix

350g self raising flour

1 teaspoon ground ginger

1/2 teaspoon cinnamon

50 g castor sugar

50 g brown sugar

100 g white chocolate, chopped

2 free-range eggs, lightly beaten

200mls buttermilk

125 g butter

250g blueberries

Crumble topping

50g rolled oats

20g ground almonds

40g brown sugar

60g flour

35g roughly chopped almonds

1 teaspoon mixed spice

1/4 teaspoon sea salt

65g melted butter

Method

Preheat oven to 190 degrees C fan forced. Grease a 6 cup Texas muffin pan or a 12 cup ordinary size muffin pan. Depending on how big you make your muffins you may end up with excess mixture so be prepared to bake an extra muffin or two of either size.

Combine the flour and spices into a large bowl. Stir in the sugars and white chocolate. Combine the eggs, buttermilk and melted butter, and stir into the dry ingredients until just combined. Be careful not too overmix or muffins will be tough.

Fold in the blueberries.

To make the crumble, put all the ingredients together in a small bowl and stir until combined.

Spoon the muffin mix into the muffin pan, and add a generous spoonful of crumble on top of each one.

Place into the oven and bake for 20-25 minutes for larger muffins and 15-20 minutes for regular muffins, or in the case of each size, until a skewer inserted in the muffin comes out clean.

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