Anything chocolate goes down a treat in this kitchen, particularly at dessert time.
This recipe combines two favourites - chocolate and baked custard. It's not quick to make - but it is simple if you follow the steps carefully and take you time and the results are worth waiting for.
What could be better on a hot summer's day. Come to think of it, this creamy delight makes a cool treat in winter as well. When is not the right time for chocolate?
Ingredients:
1 orange (including finely grated zest)
160g good dark chocolate
600ml milk
250g caster sugar - plus another 3 tablespoons
120ml water
4 large eggs
3 egg yolks
Preheat oven to 160C (fan-forced) or 180C (conventional oven)
Method:
Combine orange zest and chocolate (broken) in a small bowl.
Bring milk to a simmer in a small saucepan and pour over chocolate. Stir until the mixture is smooth then set aside for 5 minutes. (Note: This step can be done in a microwave - place milk and chocolate in a microwave-proof bowl. Heat on medium until chocolate melts, checking and stirring every 30 secs or so to avoid overcooking the chocolate. When the mixture is smooth, stir in the orange zest and set aside for 5 minutes, then proceed as below).
Combine 250g caster sugar and water in medium saucepan. Stir over low heat until sugar dissolves. Bring to boil and cook without stirring until mixture turns a caramel colour.
Pour caramel into 20cm ovenproof dish (I prefer to use a Pyrex glass dish) and swirl to cover the sides of the dish with caramel.
Whisk egg yolks and 3 tablespoons caster sugar in a medium bowl until well combined.
Add milk mixture, stir until smooth and pour into the caramel-lined dish.
Place dish on a baking tray and pour hot water in the tray until it comes halfway up the sides of the dish (forming a bain marie).
Bake for about 75 minutes or until the creme caramel is just set.
Remove from oven. Cool then refrigerate for at least six hours or overnight.
To serve, run a warm dry knife around the edge of the dish and invert onto a plate.
For a stronger orange flavour, try replacing some of the water with orange juice.
Tuesday, December 30, 2014
Naan
My favourite snack is hot buttered toast and that hasn't changed since the days I used to toast bread on the hot coals of my Nanna's wood-burning stove.
Flat breads might not be suitable for English-style toast but in the taste stakes they come a close second.
One of my favourite flat breads is that Indian staple - Naan.
Today's recipe is for plain naan but if you prefer a spicier bread, try some of the variations at the end.
Ingredients:
500g plain white flour (for best results use bread-making flour)
1 teaspoon salt
7g sachet dried yeast or equivalent fresh yeast
300ml warm water
1 tablespoon olive oil
2 tablespoons plain greek yoghurt
Method:
Sift flour and salt in a large bowl. Stir in yeast. Form a well in the middle and add water, oil and yoghurt.
Mix to form a soft and slightly sticky dough, adding extra water if necessary to get the right consistency.
Turn onto a floured surface and knead until smooth.
Lightly oil the bowl. Place dough in the oiled bowl and leave (covered) for about an hour or until it has doubled in size.
Preheat oven to highest temperature (about 220C). Place a heavy baking sheet in the oven to heat.
Punch down dough and knead lightly.
Divide into five equal parts.
Remove one part from the bowl (keep the rest covered in the bowl) and roll and stretch it into an oval shape about 5mm thick.
Place on hot baking sheet and cook for 4-5 minutes until puffed up and golden on top.
Wrap cooked naan in a clean wet teatowel.
Repeat with remaining dough.
Serve warm.
Makes five pieces of naan.
Variations:
Garlic naan - brush the rolled-out naan with a little oil and sprinkle it with chopped garlic before baking.
Spiced naan - add 1 teaspoon of ground coriander or cumin to the flour before adding water. Continue as for plain naan recipe above.
Chilli naan - add about 1/4 teaspoon of fresh or dried chilli to the dough before kneading and continue as for plain naan recipe above.
Flat breads might not be suitable for English-style toast but in the taste stakes they come a close second.
One of my favourite flat breads is that Indian staple - Naan.
Today's recipe is for plain naan but if you prefer a spicier bread, try some of the variations at the end.
Ingredients:
500g plain white flour (for best results use bread-making flour)
1 teaspoon salt
7g sachet dried yeast or equivalent fresh yeast
300ml warm water
1 tablespoon olive oil
2 tablespoons plain greek yoghurt
Method:
Sift flour and salt in a large bowl. Stir in yeast. Form a well in the middle and add water, oil and yoghurt.
Mix to form a soft and slightly sticky dough, adding extra water if necessary to get the right consistency.
Turn onto a floured surface and knead until smooth.
Lightly oil the bowl. Place dough in the oiled bowl and leave (covered) for about an hour or until it has doubled in size.
Preheat oven to highest temperature (about 220C). Place a heavy baking sheet in the oven to heat.
Punch down dough and knead lightly.
Divide into five equal parts.
Remove one part from the bowl (keep the rest covered in the bowl) and roll and stretch it into an oval shape about 5mm thick.
Place on hot baking sheet and cook for 4-5 minutes until puffed up and golden on top.
Wrap cooked naan in a clean wet teatowel.
Repeat with remaining dough.
Serve warm.
Makes five pieces of naan.
Variations:
Garlic naan - brush the rolled-out naan with a little oil and sprinkle it with chopped garlic before baking.
Spiced naan - add 1 teaspoon of ground coriander or cumin to the flour before adding water. Continue as for plain naan recipe above.
Chilli naan - add about 1/4 teaspoon of fresh or dried chilli to the dough before kneading and continue as for plain naan recipe above.
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