Tuesday, April 27, 2010

Cañoncitos de Crema - Cream Canons!


One of the most wonderful pleasures in an Argentine house is when the pastries are placed on the table...whether it's freshly made and warm for breakfast...or as a lovely dessert, the sweet breads or dulce de leche filled desserts are divine!  This is a favourite that was always at gatherings when I was growing up.




Cañoncitos de Crema - Cream Canons














Ingredients for Pastry
  • 300g of plain flour
  • 200g butter
  • 1/2 cup cold water


Ingredients for Whipped Cream
  • 200g cream milk
  • 1/4 cup sugar
  • 1 teaspoon vanilla essence

Making the pastry:

Cut the butter into cubes about 1.5 cm and mix with the flour in a bowl.  Add the ice cold water and mix with a butter knife until you have a heavy dough.

Place the dough on a cold surface (marble is best) sprinkled with flour. Roll out the dough until thin.  Sprinkle some flour and fold into three.  Roll out again.  Repeat this  three times.  And roll out the dough to 1/2cm thickness.

Cut strips of 2cm wide and 2cm long.  Place the tube molds in cold water and wrap the pastry around the molds in a spiral pattern.  Brush with egg and place them on trays that have been sprinkled with cold water.  For 12-15min bake in an oven of 190-200 degrees - keep an eye on them so they don't burn (different ovens may cook pastry faster).

Once removed from the oven let them cool down and take them from the molds.  Cut the tubes of pastry into the desired size. 

Making the cream:

Take all the ingredients and and place in a bowl.  Beat with a hand held egg beater until peaks are formed.

Place the cream into the pastry tubes and you're all done!  I have used dulce de leche as an alternative filling - which is wickedly delicious!

You can watch the live recipe on Cocina de Mama's YouTube channel.


Cocinar, comer y ser feliz!
Leticia


    Thursday, April 15, 2010

    Dumpsie Dearie Jam

    Dumpsie Dearie Jam is a recipe which was given to me by an old neighbour... from memory I believe she said it was an old Gloucestershire recipe! I love the name - and the taste!!  Lovely with freshly buttered fresh bread out of the oven!

    Dumpsie Dearie Jam












    • 2lbs pears
    • 2lbs cooking apples
    • 2lbs plums
    • 5lbs sugar
    • Pinch ground cloves
    • Grated zest and juice of 1 lemon
    • 1/2 oz fresh ginger root
    Take the plums and cut them in halve and remove the stone.  Core the apples and pears and peel the skin.

    Take a large pan and and put all the fruit into it. Add the lemon zest and juice, cloves (ground) and ginger root (bruised).  On a genle heat simmer until the fruit become soft.   (If the fruit starts to stick to the pan add some water - just a little).  Add the sugar and stir in until it is dissolved and bring to the boil.

    Boil rapidly for 15-20 minutes until it reaches setting point.

    Pour into jars (sterilised) and seal. 

    Spread over fresh bread and enjoy!

    Cocinar, comer y ser feliz!
    Leticia

    Thursday, April 8, 2010

    Uncooked Raspberry Jam

    One of the most wonderful spectacles in a kitchen is a row of sterilised jars awaiting freshly made jam!  They make amazing gifts and such a wonderful addition to any pantry.  In the next few posts I will pass on some very traditional jam recipes that are super easy to make...starting with one of the simplest - uncooked raspberry jam!

    Uncooked Raspberry Jam








    • 2lbs raspberries
    • Juice of 1 lemon
    • 1lb of sugar with pectin (jam sugar)

    Place the raspberries in a non-metallic bowl and crush them with a wooden spoon.

    Stir in the sugar and cover the bowl.  Put in the oven at the lowest setting until warm - don't allow it to get hot!

    Take out of the oven and leave to stand for 1 hour.  Stir intermittently unil the sugar is dissolved.  Stir in the lemon juice.  Take some freezerproof containers and fill with the mixture - don't forget to leave room for expansion - so don't fill to the top!

    Close the containers and leave at room temperature for  6 hours.  Place the containers in the refrigerator to chill for 1-2 days until it is jellied.  Store in the freezer and thaw for about 1 hour when you're ready to serve.  Once you have thawed the jam it will keep in the fridge for 2-3 days...

    Cocinar, comer y ser feliz!
    Leticia

    Friday, April 2, 2010

    Torta de Pasqua - Easter Cake

    There was a time when Easter was associated with more than just chocolate!  We stil have the lovely tradition of hot cross buns...and here's another one to add to the day which will leave your guests asking for seconds!  This is a traditional Simnel Cake...originally cooked for Mothers Day they are now traditional associated with Easter!  My grandmother (left)  had a great classic recipe which I found in a faded part of my mums cook book.

    Happy Easter!




    Torta de Pasqua - Easter Cake









    • 9oz butter, softened
    • 9oz soft brown sugar
    • grated rind of 1 lemon
    • 5 large egss, beaten
    • 12oz flour
    • 1/2 teaspoon salt
    • 3/4 teaspoon ground mixed spice
    • 3/4 ground cinnamon
    • 6 oz raisins
    • 4 oz sultanas
    • 4 oz currants
    • 3 oz glace cherries, halved
    • 3 oz chopped mixed peel
    • 2 oz chopped almonds
    • Milk to mix
    • 2 tablespoons apricot jam
    • 10oz almond paste

    Set oven to 180 degrees.  Grease and line a 9 inch cake tin.

    Cream together the butter and sugar in a bowl until light and fluffy.  Add the lemon rind and beat in the eggs one at a time. Sieve the flour, salt and spices and fold in the fruit and enough milk (a little a time) to to produce a mixture with a droopy consistency. 

    Put in half the mixtureinto your tin and spread out.  Take half the almond paste and spread across the mixture in the tin.  Spoon in the rest of the mixture on top. 

    Place in the oven for 30mins.  Reduce the oven to 150 degrees and bake for a further 21/4 hours or until skewer comes out clean.  Take out of the oven and let it cool for 15mins or so then turn out on a wire rack.

    Brush the cake with the jam.  Roll out the remaining almond paste and cut into strips, plait and place on the jam on top of the cake.

    Cocinar, comer y ser feliz!
    Leticia
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