Corn Fritters 2

Corn Fritters

Ingredients:

3 fresh boiled or roasted corns on the cob; take a knife and cut the kernels off of the cob
1 c all purpose flour
1 egg
1/2 c milk
2-3 tbsp sugar (or brown sugar, or maple syrup, or other natural sweetener)
1/2 tsp salt (to taste)
1/2 tsp baking powder
1 tbsp butter, melted
1 jalapeno, finely diced or sliced
1/2 tsp paprika
1 bunch cilantro, finely chopped
1/4 c corn meal (optional)

Directions:

  1. Blend half the corn kernals and the milk together.
  2. Add rest of wet ingredients to corn milk blended mixture.
  3. Add dry ingredients to wet ingredients.  Mix well.
  4. Add corn and jalapenos last.
  5. Let sit 10 minutes.
  6. Use small cookie cutter scoop to drop dough into fryer.
  7. Deep fry on medium heat.
  8. Serve warm.

Dip:

Ingredients:

1/2 c yogurt or sour cream
2 tbsp maple syrup or honey
dash salt
dash paprika
dash cumin powder

Directions:

  1. Mix well.
  2. Serve with fritters.

Swedish Princess Cake II

(THIS is supposed to be the authentic recipe)

Prinsesstårta (adapted from Vår kok bok)
serves 12

For the sponge cake:
4 eggs
1 cup (225g) sugar
1/2 cup (62g) flour
1/2 cup (80g) potato starch flour
1 teaspoon baking powder
breadcrumbs

For the vanilla custard:
1 cup (240ml) heavy cream
4 egg yolks
3 tablespoons potato starch flour or 2 tablespoons corn starch
2 tablespoons sugar
4 teaspoons vanilla sugar or 2 teaspoons vanilla extract

For the assembly:
2 cups (480ml) heavy cream, whipped
10 ounces (300g) marzipan
green and yellow food coloring
powdered sugar for dusting
purchased marzipan rose and leaves for garnish or extra marzipan and red food coloring to make your own rose and leaves

Make the cake

1. Preheat the oven to 350°F (175°C). Thoroughly butter a 9″ x 2″ (2 liter) round baking pan. Toss in enough breadcrumbs to cover the bottom and sides of the pan and shake them around to ensure all surfaces are covered (the same as you would typically do with flour when baking a cake, you are just using breadcrumbs instead).

2. Place the eggs and sugar in a mixing bowl and beat on high speed until light colored and fluffy.

3. Blend the flour and baking powder together and carefully fold them into the egg and sugar mixture until thoroughly blended. Pour the batter into the prepared baking pan and bake in the lower portion of the oven for about 40 minutes or until golden and a toothpick comes out clean. Let the cake cool slightly in the pan before turning it out onto a rack to cool completely.

Make the vanilla custard

Place the cream, egg yolks, potato flour, and sugar in a small saucepan and whisk together (do not use a steel whisk as it can turn the custard grayish). Cook over low heat, stirring constantly, until the custard thickens. Remove from heat and stir in the vanilla. If cooking the custard with potato starch flour you need to use the custard shortly after you make it. If using corn starch the custard can be prepared a day ahead and stored in the refrigerator.

Prepare the marzipan

Knead the marzipan with your hands to soften it up and add the green and yellow food coloring sparingly until you have achieved a bright, spring green. Flatten the marzipan into a disk. Place it between two pieces of parchment paper or on a smooth surface dusted with powdered sugar and roll it into a thin, even circle ideally about 1/32″ (just under 2mm) thick but do the best you can to thin it out. Keep in mind the circle has to be large enough to cover the entire cake. You can dust the marzipan and work surface with powdered sugar if need be to prevent sticking.

Assemble the prinsesstårta (It’s helpful to refer to the pictures above)

Once the sponge cake has cooled completely, slice it into three layers keeping the top layer a bit thinner than the others. Start to assemble the prinsesstårta by spreading a thin layer of jam onto the bottom layer of the sponge cake. Add a generous layer of vanilla custard by either piping or spreading it over the jam. Add the next layer of sponge cake and another generous layer of vanilla custard. Whip the 2 cups (480ml) of heavy cream until stiff and pile a generous, fluffy mound onto the last custard layer. Add the final layer of sponge cake and gently form it into a dome shape over the cream being careful not to squish too much cream out of the sides. Spread a thin layer of cream over the top to even out and seal the surface. Gently lay the thin marzipan sheet over the top of the cake and use your hands to help define the shape. Trim the excess marzipan from the bottom of the cake by using a pizza or pastry wheel or a very sharp knife. Dust the top with sifted powdered sugar (you can use a tea strainer) and garnish with a pink marzipan rose with leaves. The cake needs to be refrigerated until serving time and any leftovers need to be refrigerated as well. Ideally the cake should be eaten the day it is made.

Swedish Princess Cake

From: Telegraph

Note: This is time consuming and difficult, so do it when you have a whole day free.

INGREDIENTS

75g raspberry jam

For the vanilla patisserie cream

1 vanilla pod
500ml whole milk
6 egg yolks
140g caster sugar
45g corn flour

For the cake layers

5 eggs
150g caster sugar
130g plain flour
1 tsp vanilla sugar

For the whipped cream

700ml whipping cream
2tbs icing sugar
1tsp vanilla sugar

To garnish

1 marzipan lid (available at Scandi Kitchen) – or 300g marzipan and green food colouring
1 tsp icing sugar

Marzipan rose

40g marzipan
1 drop red food colouring
1 drop green food colouring

DIRECTIONS

To make the patisserie cream, split the vanilla pod and scrape out the seeds and add to a saucepan with the milk. Bring to the boil. Take care not to burn and turn off heat as soon as boiling point is reached.

Whisk the egg yolks and sugar until it goes almost white, then turn off the whisk and add the corn flour. Turn the whisk back on medium and slowly add the hot milk to the bowl, whisking continuously.

Pour the mixture back into the saucepan and bring back to the boil and cook for 1 minute to thicken. Turn off, sieve the mixture into a bowl, cling film and cool down completely in the fridge before using.

Heat the oven to 200C/400F/gas 6

Trace 3 identical circles onto baking paper – approximately 20-22 cm diameter. Place baking paper onto flat baking trays.

To make the cake layers, whisk the egg and sugar until white and fluffy. The key here is to whisk for a long time to incorporate as much air as possible as there are no raising agents in the mixture.

Sift the flour and vanilla sugar into the egg mixture and fold, very carefully, until completely incorporated. Preserve as much air as possible, so fold carefully but thoroughly.

Carefully divide the batter between the three circles and ensure batter fills the circles all the way around, neatly.

Bake in the oven until just golden brown and done – this will depend on your oven, but 5-6 minutes is usually fine.

Remove from the oven and leave to cool completely on a cooling rack. Very carefully remove the baking paper – if it sticks, wet the back of the paper a little bit and it should come off with more ease.

On high speed, whisk all ingredients for the whipping cream until stiff peaks form. The cream needs to be quite firm to hold when decorating the cake – but take care not to over whip.

Place the first layer cake on the plate you wish to serve on. Spread a nice layer of raspberry jam, follow by a 1cm thick layer of the patisserie cream. Add another cake layer and repeat over again and then add the final cake layer on top (You may have a bit of excess patisserie cream left over).

On the top sponge layer, carefully add the whipped cream in a slightly flat “dome” shape – you will need to use a spatula here to get it quite smooth all over. You’re looking for around 3-4 cm “top” on the cake. Then carefully place the marzipan lid on top and over the edge of the cake, making sure the sides are completely covered and smooth. If you make your own marzipan lid, add the food colouring to the marzipan and roll it out into a round shape which you then put on the cake.

Sift powdered sugar on top, then use a piping nozzle and any leftover whipped cream to pipe rosettes of cream around the edge to hide the bottom of the marzipan and any folds.
To make an easy rose garnish, add few drops of food colouring to the marzipan – add icing sugar if it gets too sticky. Roll out a 1 mm thick piece, 2cm wide and around 10cm long. Roll it up loosely, nip the bottom together, spread the leaves a bit and voila: a marzipan rose for the top of your cake.

This cake greatly improves after a few hours in the fridge so all the flavours are soaked into the cake layers.

Sticky Toffee Pudding

From the Great British Bake Off

Adapted from a recipe by “The Great British Bake Off” contestant Tamal Ray.

You’ll need an 8-inch springform pan and an instant-read thermometer. We tested this with all-purpose flour and more baking powder, rather than the self-rising flour called for in the original recipe.

Make Ahead: The unfrosted cake can be baked and tightly wrapped in plastic 1 day in advance.

Tested size: 16 servings; makes one 8-inch layer cake

INGREDIENTS

FOR THE CAKE

About 2 cups (9 ounces) Medjool dates, pitted and chopped
Generous 1/2 cup (4 ounces) dried figs, chopped
Scant 1 cup (3 1/2 ounces) prunes, chopped
Finely grated zest of 3 lemons, plus the juice of 1 1/2 lemons (1 tablespoon zest and 2 tablespoons juice)
Scant 1/4 cup (1 ounce) flour for coating the fruit, plus 1 3/4 cups (9 ounces) for the batter
Finely grated zest of 1 orange
16 tablespoons (2 sticks) unsalted butter, at room temperature, plus more for greasing the pan
1 1/2 cups (7 ounces) light brown sugar
4 large eggs
2 teaspoons baking powder

FOR THE TOFFEE SAUCE FROSTING

3/4 cup (9 1/2 ounces) date syrup/molasses (see headnote)
8 tablespoons (1 stick) plus scant 1 tablespoon 4 1/2 ounces total) unsalted butter
1 3/4 cups heavy cream

FOR DECORATION (OPTIONAL)

Scant 3/4 cup (5 1/2 ounces) granulated sugar
3 tablespoons water

DIRECTIONS

For the cake: Combine the chopped dates, figs and prunes with the lemon juice in a bowl. Stir in the 1/4 cup of flour, then the lemon and orange zests.

Preheat the oven to 300 degrees. Grease the inside of the springform pan with butter, then line the base with parchment paper. Place a small plate in the freezer.

Combine the butter and brown sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for several minutes, until light and fluffy. Stop to scrape down the bowl. Beat in the eggs one at a time on medium speed, beating well between each addition. Stop to scrape down the bowl. Add the remaining 1 3/4 cups of flour, the baking powder and the dried-fruit mixture; beat on low speed just until incorporated.

Spoon the batter into the pan, spreading it evenly. Bake (middle rack) for about 1 hour and 15 minutes or until nicely browned and fragrant. A tester inserted into the center should come out clean. (If the top of the cake begins to brown too quickly, loosely tent the pan with aluminum foil.) Let cool for 5 minutes, then remove from the pan. Discard the parchment paper on the base of the cake; transfer the cake to a wire rack to cool completely.

For the toffee sauce frosting: Combine the date syrup, butter and heavy cream in a large saucepan over low heat. Cook for 40 to 45 minutes, stirring often, until smooth and bubbling (the temperature of the mixture will register about 240 degrees on an instant-read thermometer). To test whether it is ready, remove the plate from the freezer and put a teaspoonful of the hot sauce in the middle. Leave it for a minute, then test the consistency: It should be spreadable and not runny. Transfer to a bowl; let it cool and thicken to a spreadable consistency, 20 to 30 minutes, stirring occasionally to dissipate the heat and keep it smooth and glossy.

Once the cake is cool, cut it in half horizontally. Place the bottom half on a serving plate and spread some of the toffee sauce on top. Sandwich with the top half and spread more toffee sauce neatly all over the sides and top of the cake.

For the optional sugar decoration: Combine the granulated sugar and water in a small saucepan over medium heat; once the sugar has dissolved, increase the heat to medium-high and cook without stirring to form a rich, amber-colored, translucent caramel that registers 350 to 360 degrees on the thermometer.

Remove from the heat; let it cool just enough so the liquid sugar begins to thicken a little bit; this will ensure that it holds its shape. Here’s where you can have some fun. Experiment with the mixture in different shapes — drizzle it over a rolling pin covered in parchment paper, stretch it into thin threads to form a “nest” or drop small bits onto parchment or a silicone mat to form beads.

Once the sugar decorations are cool (the sauce should be set well on the cake, too), arrange them on the cake however you like.

The cake can be served right away. To make clean cuts, you may want to use a serrated knife, dipping it in a glass of hot water and wiping it off between cuts.

OTHER GREAT GBBO RECIPES!

 

Ginger Shortbread

From David Leibovitz, who seems to have gotten it from the Edmonds Cookery Book (1908)

Yield: 18 to 24 bar cookies

Original pan: 20 cm x 30 cm rectangular pan
What I would use: 8 in x 8 in brownie pan, lined with parchment paper (hanging over the edge so you can pull the shortbread out of the brownie pan), sides buttered

INGREDIENTS:

Cookie base

4 1/2 ounces (9 tablespoons, 125g) unsalted butter, room temperature (it should be very soft)
1/2 cup granulated sugar (100g)
1 1/2 cup (210g) flour
1 teaspoon baking powder
1 1/2 teaspoons ground dried ginger

Icing

2 1/2 ounces (5 tablespoons, 75g) butter, salted or unsalted
2 tablespoons golden syrup (or palm syrup)
3/4 cup (90g) powdered sugar
1 tablespoon ground dried ginger

DIRECTIONS:

1. Preheat the oven to 375ºF (190ºC.) Butter a 13-inch rectangular tart pan or another pan (see headnote.)

2. In the bowl of a stand mixer, or by hand in a large bowl, make the cookie base by creaming the butter with the sugar until very light and fluffy, about 5 minutes. In a separate bowl, sift together the flour, baking powder, and 1 1/2 teaspoons ginger.

3. Mix the dry ingredients into the creamed butter mixture until well-combined. Turn the dough out onto a lightly floured countertop and knead it until the dough is relatively smooth.

(If necessary, dampen your hands to add a bit of moisture to the dough, if it’s dry.)

4. Press the dough into the prepared pan and flatted the surface, then bake the dough for 20 minutes, until it’s light golden brown.

5. Five minutes before the dough is done, making the icing by heating the 2 1/2 ounces of butter and golden syrup in a small pan, then mix in the powdered sugar and 1 tablespoon ginger, stirring until smooth.

6. When you take the pan out of the oven, pour the warm icing over the cookie base. Let sit for about 20 to 30 minutes, then remove from the pan and slice while still slightly warm.
Note: The only substitutions I could imagine that might work for this recipe might be honey, since it has the same viscosity to golden syrup. Rice syrup is another possibility. If you do try it with another liquid sweetener, please share your results in the comments.

Hidden Valley Ranch Mix

This is an imitation of those Hidden Valley Ranch packets they sell everywhere. It actually tastes better though🙂

Ingredients:

1/4 cup dry buttermilk powder (they sell this at Walmart)
2 tablespoons dried minced onion
2 tablespoons dried parsley
1 tablespoon dried chives
1/4 teaspoon salt, or to taste
1 teaspoon garlic powder
1 teaspoon dried celery flakes
1/2 teaspoon white pepper
1/4 teaspoon paprika
1/4 teaspoon dried dill weed

Directions:

Mix everything together.

To use mix, you can make it the following ways:

  • Mix yogurt and milk, add a spoonful of mix
  • Mix mayo and sour cream, add a spoonful of mix

Dudhi Chutney

NOTE: This recipe uses up the dudhi peel from the Dudhi Halwa recipe.

The chutney can be enjoyed with rice or paratha.

INGREDIENTS:

Dudhi skin, chopped finely, from 1 whole dudhi (just over 2 c)

Vaghar:

2 tsp oil
1 tsp cumin
1 tsp mustard seeds
few bay leaves
pinch hing
1 tbsp chana dal
1 tbsp urad dal
3 cloves garlic, chopped
1 – 2 green chilies, chopped (the long finger sized ones)

Blend with:

pea sized amount of tamarind paste
3 tbsp grated coconut
salt to taste
water (as needed to blend to proper consistency)

Directions:

  1. Do vaghar.
  2. Add chopped dudhi.
  3. Take everything and put it into blender. Blend.
  4. Enjoy!

HEALTH BENEFITS OF DUDHI: It contains many vitamins and minerals, such as calcium, magnesium, phosphorus, vitamin A, vitamin C and folate. It is extremely popular for weight loss. Especially dudhi juice. Dudhi is extremely popular for reducing high blood pressure and keeping your heart healthy. It is also consumed with bitter melon juice by diabetics to normalize their blood sugar levels.