Someday Spoon

Nearly There Macarons… aka the top 5 mistakes of macaron making

2013-05-18T04:34:21Z

When I realised I had all the ingredients I needed I was super excited to give French Macarons a go – boy was I naive! Who knew these things were so fickle… well actually everybody except me apparently. These were from my second attempt, pretty sure my failure lies in a recipe that was a little unclear (so I won’t be reposting it here), along with not fully realising just how exact you need to be to make these little things work…

Luckily after 2 batches of tasty but disasterous macarons I did find a post from The Macaron Diaries on the unforgivable mistakes of macaron making. I have a feeling their detailed explanation of exactly what you need to do (and not to do) to get the perfect macaron would have come in very handy had I read it first – this lady knows what she is talking about! If only I could make my macarons as cute and puffy as hers I would be a happy woman! Here are her top 5 tips for not ruining your next batch of macarons:

Use old egg whites – apparently 1 or 2 day old egg whites produce better macarons
Similarly use the right sugar (caster sugar) and make sure to add it to the beaten eggs slowly (1tbsp at a time). Also only start adding it to the eggs after the egg whites have become a little foamy.
Don’t be lazy when beating the eggs! This is a big one – you need to achieve a really creamy, glossy and stiff egg mixture – similar looking to shaving cream. This is where I went wrong (twice).
After adding the almond/sugar to the whipped egg whites be careful not to overmix – just enough to combine the two together.
Let em dry – again you have to keep an eye on it because you don’t want to let them dry for too long or else the domes will crack, just enough that they are no longer sticky to touch, then straight into the oven…

So what do you think? Still want to attempt those french macarons? I know I can’t let them get the better of me, next time I have some almonds spare I will definitely be trying again!!

-amy

Totally Tortilla Soup

2013-05-01T11:14:07Z

Enjoy a burst of southwestern flavor when you create this delicious soup. Tofu replaces the traditional chicken and gives the soup a hearty texture. To be honest we didn’t have high hopes for this recipe and we put off making it for a long time but turns out it is really delicious and we sat down with a couple of friends and finished the lot in one sitting!

Photography wise we generally don’t shoot from above (I remember reading somewhere when we were starting out that it was a no-no in food photography) but like all rules they are made to be broken or at least bent a little! In this case I am mostly happy with the experimentation. I do think we could have paid more attention to the white space along the right hand side of the frame, the placement of the spoon and centering the bowls but I think the soup came out looking pretty good, nice and light and spring time appropriate – what do you think? -Amy

Vegan Tortilla Soup

Yield: 8 Bowls

Serving Size: 1 Bowl

Ingredients

3 large dried ancho chiles, toasted, seeded, and chopped
15 oz. (427 g) can fire-roasted diced tomatoes, undrained
2 tbsp. (30 ml) plus 2 tsp. (10 ml) canola or olive oil, divided
1 medium onion, peeled and sliced 1/4" thick
3 garlic cloves, peeled
4 cups (1 L) vegan vegetable broth
4 cups (1 L) water
14 oz. (398 g) extra firm tofu, drained, patted dry and cut into 1/2" cubes
4 cups (114 g) fresh spinach, roughly chopped
1/4 tsp. salt
1 avocado, pitted, peeled, and cut into 1/4" cubes
2 cups (77 g) vegan tortilla chips, broken into pieces
3/4 cup (21 g) Mexican vegan cheese, shredded

Instructions

Puree the ancho chiles and diced tomatoes in a blender or a food processor and set aside.
Heat 2 tablespoons (30 ml) of olive oil in a Dutch oven over medium heat.
Add the onion and garlic and cook them, stirring frequently with a slotted spoon, for 5 to 10 minutes or until they are golden. This process allows you to infuse the oil with the flavors of the aromatics.
Scoop the onion and garlic out of the Dutch oven using your slotted spoon. Keep the pot at medium heat on the stovetop.
Add the onion and garlic to the blender or food processor, along with the blended chile and tomato mixture that you already prepared.
Blend all of the ingredients together until they are smooth.
Add the mixture to the Dutch oven that you have been keeping warm.
Stir the mixture constantly for 5 minutes or until it develops the consistency of tomato paste.
Add the vegetable broth and the water to the Dutch oven.
Bring the liquid to a boil and then reduce the heat to a simmer.
Heat the remaining two teaspoons (10 ml) of oil in a large nonstick skillet over medium heat.
Add the tofu and saute it, stirring frequently, for 6 to 8 minutes or until the tofu begins to brown.
Add the tofu to the soup and simmer all of the ingredients together for 30 minutes with the pot uncovered.
Add the spinach and salt to the soup and cook it for a few seconds until the spinach wilts.
Ladle the soup into bowls and top it with the avocado, tortilla chips and vegan cheese.

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Images originally produced for wikiHow. This recipe is edited from the original wikiHow article on how to make How to Make Vegan Tortilla Soup.

Oliebollen – Dutch New Year’s Doughnuts

2013-04-24T08:13:45Z

Sweet fluffy pastry deep fried and lightly dusted with icing sugar, sound familiar? Oliebollen is thought to be the original doughnut, bought over to America and cooked by early Dutch settlers. And of course being as tasty as it is they soon caught on and developed, although traditionally oliebollen is only eaten during New Years they are tasty all year round.

With adopted dutch cousins I always think that I also have a claim to a Dutch heritage. However stuffing my face with the rich and creamy Dutch desserts such as Oliebollen, Boterkoek and spiced apples a few days a year does not get me any closer to having a EU passport. Although I don’t have Dutch blood in my veins this surprisingly simple recipe for oliebollen at least lets me have some Dutch in my tummy.

-Hamish

Oliebollen – Dutch New Year’s Doughnuts

Prep Time: 1 hour

Cook Time: 6 minutes

Total Time: 1 hour, 30 minutes

Yield: 30

Serving Size: 1 Ball

Ingredients

1 kg wheat flour
1 L tepid water
20 g salt
50 g sugar
16 g dried yeast
Sunflower oil (good for high heat cooking)
2 Tbs Powdered sugar for finishing touch

Instructions

Mix the yeast with the tepid water. Ensure that the water isn't too hot for the yeast before using.
Add the flour to the watery yeast. Mix the batter briefly, using the lowest setting on the blender.
Add the salt and the sugar. Mix in quickly.
Leave the batter to rise for 45 minutes in a warm place.
Use a large bucket to let the batter rise. To prevent the batter from dehydrating, lay a damp tea towel over the batter.
After the dough has risen, start making doughnuts. Heat the oil to a temperature from about 180ºC / 350ºF. Use a sauce (gravy) spoon to spoon the batter into the oil. Take a small or medium sized soup ladle, dip it in the hot oil briefly, scoop up some batter, then lower the ladle in the oil. The oliebol will float out of the ladle.
Don't fry too many at once––3 or 4 is the limit for most pans.
Fry the Dutch doughnuts for about six minutes.
When they are half cooked, they will roll over by themselves, however they sometimes they need a little nudge to turn.
Remove from the oil using the ladle or slotted spoon. Lay a piece of kitchen paper into a bowl or deep plate and put each of the cooked Dutch doughnuts on it. The kitchen paper soaks up most of the oil.
Before you serve the Dutch doughnuts, sprinkle them with powered sugar.

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Try adding raisins or diced fruit to the batter to change up the flavor.

Images originally produced for wikiHow. This recipe is edited from the original wikiHow article on how to make Make oliebollen

Beef Stew

2013-02-16T01:29:38Z

Beef stew is a thrifty, tasty and tummy warming dish perfect for a cold day. Enjoy the stew as we did just with rice or with some homemade biscuits or corn bread.

Simple Beef Stew

Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours

Yield: 6

Ingredients

1 1/2 pounds boneless stew beef, 1-inch cubes
2 tablespoons vegetable oil
3 cups water
1 bay leaf
3 cups potatoes, quartered
1 1/2 cups carrots, cut in chunks
6 small onions
2 teaspoons salt
1/4 teaspoon pepper
1/4 cup flour
1/3 cup water
2 tablespoons vegetable oil
2 beef stock cubes
1 tbsp Worcestershire sauce

Instructions

In a bowl, lightly coat cubes of meat in flour.
Brown meat on all sides in a large, heavy saucepan.
Add 3 cups water, beef stock cubes and bay leaf.
Cover.
Simmer about 2 hours or until meat is tender.
Add vegetables and seasonings and continue cooking, covered, about 25 minutes or until vegetables are tender.
Remove bay leaf.
Continue stirring only as needed to prevent sticking until stew thickens.
Serve as we did with rice or with your choice of side.

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Images originally produced for wikiHow. This recipe is edited from the original wikiHow article How to Make Beef Stew.

Galette Des Rois (King Cake)

2013-01-16T09:45:39Z

Last week we were asked to photograph a Galette des rois, or “King Cake” in English – never heard of it? Neither had we! But turns out it is actually quite a neat idea for a cake based on puff pastry with a filling of almond cream. The trick is that the cake is baked with a small figurine or trinket inside (or if you are a traditionalist use a dried bean). The person who then receives the slice of cake with the trinket is said to have special privileges and obligations by being king or queen for the day.

Traditionally this cake is made to celebrate Epiphany and it is especially popular in France during the Christmas season, however it is enjoyed elsewhere too, including New Orleans where it was introduced by French and Spanish colonists. We think this could be a fun idea for any party you are hosting – just make sure guests know there is a treat inside before they start eating! There is also a cute ritual to decide who gets to eat which slice of cake in the tips at the end of the recipe.

Galette Des Rois (King’s Cake)

Prep Time: 1 hour

Cook Time: 25 minutes

Total Time: 1 hour, 25 minutes

Yield: 8

Serving Size: large slices

Ingredients

2 sheets of puff pastry (buying it pre-made is easiest but you can also make your own)

Almond cream

3 eggs
125 g (4.4 oz) powdered almonds
125 g (4.4 oz) sugar
125 g (4.4 oz) softened butter (room temperature, not melted)
2 drops of bitter almond extract
2 tablespoons of orange water flower or alcohol of your choice
2 tablespoons jam of your choice

To decorate

1 egg yolk
1 tablespoon milk
1 ceramic figurine/trinket or little bean (the bean is more traditional)

Instructions

Add the butter and sugar to a mixing bowl and beat on high speed until the mixture becomes light and creamy.
Add the eggs, bitter almond extract and orange flower water and mix until combined.
Add the powdered almond stirring until it is completely incorporated.
Refrigerated this cream mixture for at least 30mins or until it becomes sufficiently firm that it can be spread without running.
Heat the oven to 200ºC/400ºF.
On a non-stick baking sheet, lay out a circle of puff pastry. Brush it with the jam of your choice (we used lemon honey) leaving about 2 centimeters / 1 inch around the edge of the pastry free.
Spread the almond cream, also leaving the edge of the pastry sheet free from cream. Lightly place a bean or figurine into the cream mixture.
Lay the second sheet of puff pastry over the first. Smooth it over with your hands to remove any air. Make it stick to the first sheet by applying light pressure with your fingers, around the edges where there is no cream.
Make a hole in the middle of the galette so that the cake does not swell too much when cooking. Make little holes around the edges of the cake with the tip of a knife.
Draw a design on the surface with the blunt side of a knife.
Mix the egg yolk with the milk. Brush the entire surface with the egg-milk mixture.
Place the cake into the oven and cook it for about 25 minutes. The cake must be beautifully golden before removing it.

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Tips

Tradition has it that the youngest child hides under the table as the cake is being cut and calls out which person gets each slice. The person who receives the bean/figurine gets to wear the crown for a day (becomes king or queen).
Few people add a bean to the galette these days. Nowadays it is usually a ceramic figurine, which can have a religious connotation or it can be something else appropriate to the situation.
Make sure that the trinket that is added to the cake is both food grade and heat safe. Pure white porcelain figurines should be fine. Check with your local baker or pastry specialist for ideas.

Warnings

Warn people that there is a figurine or bean hidden in the cake!
Take special care with the young and elderly who might accidentally swallow or bite hard on the trinket if not forewarned. It is best not served to children not able to understand this, at least not until the trinket has been discovered.

Images originally produced for wikiHow. This recipe is edited from the original wikiHow article How to Make Galette Des Rois.

Chocolate Chip Cookie Dough Cupcakes

2012-11-01T03:12:57Z

If your anything like me and you enjoy eating the cookie dough mix as much if not more than your baked cookies, you will love this recipe. It doesn’t get much better than a cupcake stuffed with a chocolate chip cookie dough center! Then top that with some delicious brown sugar frosting and your onto a winner. Although when I made these I wasn’t that impressed by the cupcake recipe that I was following so I have omitted that part of the recipe and instead suggest you defer to the queen of cupcakes over on The Cupcake Project. Use Stef’s vanilla cupcake recipe or any other flavor cupcake you find on her site that you think will go well with cookie dough (ie: almost anything) and use that instead.

Chocolate Chip Cookie Dough Cupcakes

Prep Time: 50 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 10 minutes

Yield: 16 Cupcakes

Ingredients

Cookie Dough

1 1/2 cups all-purpose flour
1/4 tsp. baking soda
1/4 tsp. sea salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
1 egg
2 tsp. vanilla extract
1 cup miniature semisweet chocolate chips

Cupcakes - follow Stef's vanilla cupcake recipe at TheCupcakeProject.com

Frosting

3 sticks unsalted butter, softened at room temperature
3/4 cup light brown sugar, packed
3 1/2 cups confectioners’ sugar
1 cup all-purpose flour
3/4 tsp. salt
3 tbsp. milk
2 1/2 tsp. vanilla extract

Instructions

Prepare the Cookie Dough- Once you have prepared the cookie dough, you will have to freeze it for several hours so prepare in advance.

Mix the flour, baking soda and salt together in a medium bowl and then set the bowl aside.
Cream the butter and the sugars together in a medium bowl, using a spoon, until they are smooth.
Add the one egg and the vanilla extract to the bowl and beat them until the batter is smooth.
Stir the flour mixture into the creamed ingredients.
Fold in the chocolate chips using a rubber spatula and mix them gently until they are evenly combined into the cookie dough.
Form the dough into 16 tablespoon-sized balls.
Place the cookie dough balls on a baking sheet.
Place the sheet into the freezer and freeze them until they’re solid. The process should take about 2 hours.

Make the Cupcakes

Follow the recipe for Vanilla Cupcakes over on the cupcake project however only fill each cupcake cup 3/4 full with mixture then drop a frozen cookie dough ball in the center of each cup before baking.
Once they are done baking remove them from the pan and place them on a wire rack to finish cooling before you frost them.

Make the Frosting - These cupcakes are rich enough not to require frosting, but the icing and chocolate chip garnish make these cupcakes truly irresistible.

Cream the butter and the brown sugar in a medium bowl using a spoon.
Mix in the confectioners’ sugar until the batter is smooth.
Stir in the flour and salt a little at a time, mixing well after each addition to avoid clumps.
Mix in the milk and vanilla extract until the icing is well blended.
Frost each cupcake using your preferred method.
Garnish with miniature chocolate chips, if desired.

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Images originally produced for wikiHow. This recipe is edited from the original wikiHow article on how to make chocolate chip cookie dough cupcakes

Istanbul and the Prince’s Islands.

2012-10-31T13:41:48Z

While enjoying a beer and celebrating a friends birthday at ‘salt peanut’, (a nice cafe and beer house in Shida, Taipei [Belgium beers NT180 + Food NT$150+] ) we meet a Turkish girl who reminded us of the great time we had in Ayvalik, Istanbul and Turkey in general. Because of this reminiscing I have decided to write about our last week in Turkey.

Yeni Cami – New Mosque

As we left our adopted home of Ayvalik we spent a few days traveling north stopping at Gallipoli to pay our respects to all of the Kiwis, Australian, Indians and Turks who fell during the tragic battle that took place. From there we traveled towards the big city of Istanbul; with 13+ million Turks there was sure to be some great food here. Walking the streets of the beautiful old city would leave us famished and ready to eat. With killer Kabaps, amazing mezzes, and perfect pilaf it was always hard to choose what to eat.

Shop window full of Turkish Delight

Istanbul as a city had so much to offer with with the old streets being full of beautiful rustic gems hidden around every corner. The first Mosque that we stumbled upon in Istanbul was the “New Mosque” or Yeni Cami even though this mosque only gets a small mention in guide books it blew our minds with its grandness and was a good step before visiting the Blue mosque, Ayasofya or even Topkupi Palace. The intricate detail and scale of these building are like nothing that that is seen in New Zealand and even blows away even the most amazing temples that we saw though South East Asia.

Inside the Blue Mosque

After several days of walking the streets, the grand bazaars, spice markets, getting lost and eating great food we were wanting to get out of the bustle of the city and have a breather. So for a few Lira we bought our tokens and hopped on a ferry from Kabatas heading towards the Prince’s Islands. We had heard good things about the third island, Heybeliada and decided to give it a look. The Ferry ride was around 50 minutes, steaming south down the Asian coast, as you look back towards the city you truly feel the enormity of Istanbul and its 13 million inhabitants; as the city continually sprawls with high rise and low rise far beyond what you can see. Istanbul is a mix of all East and West, modern and Traditional a city that needs to be seen from all angles to be understood.

Istanbul Market

Heybeliada is a lovely car free island with restaurants along the water front selling fresh seafood and bowls of hot Corba with fresh bread. Behind the promenade are the local houses that climb the hill look back onto Istanbul. As well as eating Haybeliada has a pay park where you can swim (extra money or just jump the fence like most the locals) and bush walks that seem to snake all over the island giving spectacular views looking both ways across to Istanbul or out in to the sea of Marama.

View from Heybeliada prince’s Islands Istanbul

Most of the walks are not sign posted but if you walk up the hill you should meet up with the track that runs along the ridge. On our return to the city Night was falling and city sky line was magic as the mosques, bridges, towers and high rises created an striking silhouette backed by the glowing sky.

This was to be our last nigh in Turkey; earlier we had walked through a small fish market with open air restaurants along to the north east of the Galata bridge which looked delicious. Fried fish and fresh salads with a side of Raki just what the Turks do best and a fine farewell to Turkey.

Hamsi remains with a quick placemat sketch of Yeni Cami

Pile of pistachio baklava

Turkish wet burgers – Not a normal Turkish meal but we were told by a friend that the are a must in Istanbul

Hand of Fatima

More Turkish delight at the Istanbul spice and nut market

Banana Pudding with Soy Custard

2012-10-04T12:21:42Z

Following on from last week’s post about vanilla cookies here is a recipe for a home style banana pudding with a bit of flare. A southern favorite with layers of banana, cookie and warm custard topped with meringue how could you not love this dessert. There are two options when it comes to presentation – either make it in glasses for a simple and elegant single serve or make it casserole style to feed the whole family (layer everything up in a casserole dish). When I made this I found we didn’t have any milk and I was a bit worried that the custard wouldn’t set properly if I simply substituted the milk for an equivalent amount of soy milk but after a bit of time reading various opinions on whether it would work in the end I decided to just go for it and see what would happen – turns out it worked perfectly well and we had a delicious creamy warm soy custard to drizzle over the banana and cookies.

Banana Pudding with Soy Custard

Ingredients

2 tablespoons self-rising flour
2/3 cup sugar
1/8 teaspoon salt
3 eggs, separated
2 cups milk
1 teaspoon vanilla extract
24 vanilla cookies/wafers
4 - 5 large ripe bananas bananas
2 tablespoons sugar

Instructions

Place flour, sugar and salt into a heavy saucepan, stir well and set aside.
Beat the egg yolks in a large mixing bowl until foamy, add milk, mix well.
Stir the egg yolk mixture into the flour mixture and cook over medium heat, stirring constantly until thick and smooth.
Remove from heat and stir in vanilla.
Layer the vanilla coookies alternately with the bananas either in individual cups or in a 1½ quart baking dish, beginning with the cookies. Put down one layer of cookies, then a single layer of bananas, more cookies, more bananas, so on until all the cookies and bananas are used.
Pour custard over the top of all so that all the bananas and cookies are covered. You want the pudding to run down between the cookies and cover all. Shift them around slightly with a knife to allow the custard to run down into all.
Beat the egg whites at high speed of electric mixer for 1 minute. Then gradually add 2 tablespoons sugar, a little at a time, beating constantly until stiff peaks form and sugar is dissolved. This may take 2-5 minutes. Peaks should be stiff enough to hold their own when the beaters are lifted.
Spread meringue over pudding, pushing it all the way to the edge of the dish to seal.
Bake at 400 degrees F for 6 to 8 minutes until the meringue is golden brown. Serve warm.

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Tamarind paste

2012-09-26T15:08:33Z

Here in Taiwan we are living in a melting pot of culinary delight. Many Taiwanese have lived overseas and return home with new foods and tastes they find hard to kick; beefy burritos, cheesy pastas, thin crust pizzas, French treats or high stacked hamburgers. You can easily fine almost any food you are looking for. However we have been missing our curry’s and although there are a few curry houses around they are few and far between.

So we thought that we would try our hand at Indian cuisine and as a good friend and better cook then me once said the number 1 secrets ingredient of Indian cooking is Tamarind paste (or lemons if you you cant get Tamarinds). Although the paste it self is hard to fine here we are able to get our hands on fresh tamarinds which are just perfect for making tamarind paste.

A quick and easy recipe to create tasty tamarind paste which is great addition to all Indian, Thai or middle eastern cooking.

Tamarind Paste

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 1

Serving Size: Cup

Ingredients

1/2 cup pulp from peeled ripe tamarind pods or 1/3 cup pulp (from purchase tamarind block)
1 cup warm water

Instructions

Place the tamarind pulp into a small bowl.
Pour the cup of warm water into the bowl.
Leave the pulp to soften in the warm water.
Squeeze and mash it a little every so often this will speed up the dissolving process.
After about 15 minutes pour the mash into a strainer or over a bowl.
Using the back of a big spoon or your fingers, push the remaining pulp through the strainer.
You may need to squeeze handfuls through your fingers to break it up. This should allow the pulp to pass and the seeds, hulls, and any twigs to remain in the strainer.
Scrape the side of the strainer to get any remaining good pulp and plop it in the bowl with the rest of the pulp.
Use the tamarind liquid as required by the recipe.

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Cooking Tips

For any left over, pour into a jar and refrigerate. It will keep for up to one week.
More info about Tamarinds read our What are Tamarinds? post.

Images originally produced for wikihow. This recipe is edited from the orginial article How to Make Pavlova

Vanilla Cookies

2012-09-28T05:45:32Z

Delicious vanilla cookies can be whipped up in no time. Make them at home using these simple ingredients and serve with ice cream, pudding or your favorite desert. Soon we will also be posting a banana pudding recipe using these tasty cookies – yum!

Vanilla Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 6 dozen small cookies

Ingredients

1/3 cup butter
1 cup sugar
1 egg
1/4 cup milk
2 teaspoons vanilla
2 cups flour
3 teaspoons baking powder
1/2 teaspoons salt

Instructions

Cream the butter, sugar and egg.
Add milk and vanilla and continue beating mixture together.
Sift flour, baking powder and salt into the mixture.
Mix until a cookie dough forms.
Chill dough.
Roll out thin.
Bake at 400 to 425 degrees F (hot oven) until light brown, about 10 mins (but keep an eye on them to make sure they don't burn). The cookies should be thin and crisp when finished baking.
Place on wire baking racks to cool.
Use with your favorite dessert, makes 6 dozen small cookies.

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Images originally produced for wikiHow. This recipe is edited from the original wikiHow article on how to Bake Vanilla Wafers