Tuesday, June 27, 2017

CC18: Rhubarb Clafoutis

I bought some nice red rhubarb for a cake, but did not bake it in the end; found some rhubarb recipes in Hugh's River Cottage Every Day book and decided to make Rhubarb Clafoutis in ramekins cos there is only two of us at home to eat it! 
Roasted the rhubarb with a bit of sugar, a cinnamon stick (instead of a vanilla pod), zest and juice of one orange. I used cream instead of full cream milk with one egg, some sugar for the custard and left it baking too long!
not too shabby!
~*~
Inspired by Hugh's recipe on page 354-355 of:
Hugh Fearnley-Whittingstall's
River Cottage Every Day
~*~
 
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I'm co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours. If you are like us, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that. Join us at Cookbook Countdown
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Cookbook Countdown has a new website :

We are happy to inform everyone that Cookbook Countdown has it's very own website blog, which you can find here. Effective from May 2016, please link your posts at the Cookbook Countdown new website, in the linky provided. We hope to see you there! Thank you!

IHCC and CC#18: Left-over-stew pasties

I have a batch of frozen delicious stew I made earlier but you can make your large batch of stew (any type will do) the day before - stews always taste better the next day. I made Hugh's 'rough puff pastry' before but this time I used store bought puff pastry.  Hey I am making this for a potluck and in great numbers, so the easier and quicker things get done the better! :)
Paired with a simple salad of mini gem lettuce, japanese cucumber, tomato, red chilli, sliced onion, with pomegranate molasses and olive oil dressing seasoned with salt and black pepper.
~*~

POTLUCK!!!

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Inspired by Hugh's recipe on page 112 of:
Hugh Fearnley-Whittingstall's
River Cottage Every Day
~*~
 
***
I'm co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours. If you are like us, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that. Join us at Cookbook Countdown
***
***
Cookbook Countdown has a new website :

We are happy to inform everyone that Cookbook Countdown has it's very own website blog, which you can find here. Effective from May 2016, please link your posts at the Cookbook Countdown new website, in the linky provided. We hope to see you there! Thank you!

Friday, June 23, 2017

The Cake Slice Bakers: Kueh Lapis

This month Cake Choices are...
Marco Pierre White’s Harvey’s Lemon Tart p.24
Rhubarb Crumble Cake p.89
Kueh Lapis p.139
Willie Harcourt-Cooze’s Cloud Forest Chocolate Cake p.46
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First time ever baking a Kueh Lapis, made half the recipe and hoped for the best! The only changes to the original recipe was that I used mixed spice instead of only cinnamon; and pressing down each layer before adding batter for the next layer. I watched a video for Kueh Lapis but it says Spekkoek (Dutch for layered cake) Made Easy and the easy part is using a light and a dark batter (made up of more spices) to achieve the distinct layers.  The original kueh lapis gets the distinct layers from baking each layer to a golden brown hue before adding the next layer of batter. I found this video on youtube and the tips are quite good and easy to follow!  As as Brenda says...just go for it! 

Note:
(1) It is best to use a spring form, non-stick cake pan.  I used this mini heart shaped springform pan (as I could not find the base of my mini round springform pan (darn!).  

(2) This cake is only do-able with the broiler element in your oven, hence my gas oven is out of sync for this cake (trust me, I tried!). Next time I shall drag out my panini press which I think should be perfect for this cake!  This time I used my small countertop toaster oven, and it worked!

At half the recipe I baked exactly two mini heart pan cakes! One with raisins giving me eight layers and the other plain at eleven layers.  Original cake should be around twenty or so layers!

 
 
I must say that being part of #TheCakeSliceBakers has made me more adventurous and baking outside of my comfort zone (though I have yet to master frostings!) and here I am, baked my very first Kueh Lapis!
Above left: with raisins and right, plain.
 Not pretty but then again, it is my first try and no burns on my hands and arms!
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Kueh Lapis p.139
"World Class Cakes" by Roger Pizey
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Please scroll down to see all the beautiful cakes that were baked this month, and don't forget to check out our Facebook Page. Also, if you are interested in joining the #TheCakeSliceBakers, please send an email to Felice at thecakeslicebakers at gmail dot com, and she will send you all the information you need! We are a great bunch of bakers, happy to make new friends!

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