Tuesday, July 25, 2017

The Cake Slice Bakers ~ July: Hazelnut Dacquoise

For July we have the following cakes choices to bake from:
Raspberry Angel Cake, Hazelnut Dacquoise, Blueberry Financiers,
and Plum Madeira
~*~
I did buy fresh blueberries (and I found my frozen berry stash too); but in the end decided to go with making Hazelnut Dacquoise although meringue and I never got along... still don't get along but better than not making it!  At half the recipe, I got three large disks of about 4" diameter (plus nine pieces of 2" size biscuits... but they were burnt due to too high heat (but good try, must remember the 'real' temperature required instead of 'what I remember reading').  
The vanilla pastry cream was real easy to make (and the chocolate pastry cream? just add cocoa powder and melted chocolate to a portion of the original vanilla pastry cream!) ~ and they are delicious - had me licking the two spoons clean!
I did not reduce the sugars for both the dacquoise and the pastry cream, hence I skipped the dusting of sugar for the garnish but did go ahead with the cocoa powder.  While sifting the hazelnut meal, there were a fair bit of coarse bits left in the sieve, so I added those bits to the disks before baking (hopefully for extra crunch!).   So this morning I just needed to assemble the cake, photo taking and now writing up the post. The cake is in the fridge, it will be our dessert tonight!  And lastly, a humble apology to my fellow TCS Bakers for posting on the last day!
~*~
Hazelnut Dacquoise page 121 of:
"World Class Cakes" by Roger Pizey
~*~
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!

The Cake Slice Badge


Tuesday, July 18, 2017

IHCC & CC#19: Griddled asparagus spears (sans) with lemon dressing

This was a delightful (and light) dinner for one, me!  Got some lovely asparagus in the morning when shopping.  But instead of using Hugh's lemon dressing, I made a fresh batch of yoghurt with fresh herbs (ie spring onions and coriander) ~ into a large jam jar goes the chopped spring onions and the chopped coriander, three heaped tablespoons of the greek yoghurt, seasoned with salt and freshly ground black pepper.  Done and little washing up!
Pre-soaked the bamboo skewers for ten minutes, trim the rinsed asparagus spears and thread them onto the skewers.  Brush with some olive oil and season with salt and black pepper.  Place them on griddle pan over medium-high heat, cook a couple of minutes on both sides.
Threaded on skewers makes it easier to turn them over, a super idea!
 
Recipe from pages 338-339 of
River Cottage Veg Every Day
~*~
Get to Grilling!

~*~
 
***
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!

Monday, July 17, 2017

Cookbook Countdown #19: Whole-wheat pancakes

Wanted pancakes, but with a twist!
I made the savory version - sans the sugar, add grated cheddar, a grind of black pepper!
Did without the crumbled cooked bacon.
 Served with baked beans and yoghurt with chili, spring onions and coriander!
 ~*~
A variation from recipe on pages 40-41 
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!