Category Archives: Easter

Hot cross buns

March 29, 2021 12:00 pm / 3 Comments /

Hot cross buns

Hot cross buns are even better cooked in a combi steam oven!  The addition of the moisture in the cooking process produces a lighter crumb and a delicious, crunchy top.  After all, this is how the commercial bakeries cook their yeast breads and buns so you know it is going to be even better cooked at home.

I use to make hot cross buns each year but now that I have a combi and I have to say that there is a remarkable difference.  I remember they were heavier and the top wasn’t as crunchy and delicious.  Worth using the proper bread flour rather than standard plain flour, it is now readily available in your usual supermarket.

It is nearly Easter so get baking now!  Another delicious treat for Easter from the combi steam oven would be the Brioche pear tart here

Ingredients:

450g strong bread flour + extra for kneading
7g dried yeast
50g caster sugar + 1tsp
1 tsp salt
1 tsp mixed spice
1 tsp ground cinnamon
225ml warm milk
1 medium egg, beaten
50g melted butter
100g sultanas
20g mixed peel
50g plain flour

For glaze:
2 tbsp apricot jam or marmalade plus a little water.

Method:

  1. Put the bread flour, yeast, caster sugar and 1 tsp salt in the bowl together with the mixed spice and cinnamon, mix well.
  2. Make a well in the centre and add the milk, egg and melted butter.
  3. Mix with a wooden spoon, then transfer onto a floured worktop and start kneading with your hands.
  4. Knead for at least 10 minutes until the dough is smooth and elastic.  I needed quite a bit more flour as the mix is quite wet.
  5. Transfer to a clean, lightly greased bowl and cover with cling film. Put in a warm place for at least an hour or until doubled in size.   If your combi has a dough proving function you can put the dough in for this time and just leave it, turned off when the set program is finished.  Leave for about an hour in total until doubled in size.  The Miele program for proving is 15 minutes and you can find it in the Auto Programs, “Special”.
  6. After that time transfer back onto a floured surface flatten a bit and scatter over the sultanas and mixed peel.  Knead a few more times.
  7. Divide the dough into 16 even portions and shape into smooth round rolls. Place on the flat combi baking tray, greased or lined with baking sheet and cover with a clean tea towel. Leave to rise again for at least 30 minutes.
  8. Pre-heat the oven to 180°C. Mix the plain flour with 4-5 tablespoons of water and 1 tsp of sugar. It should have a thick paste consistency. Spoon into a piping bag and pipe white lines on the rolls to make crosses.
  9. Bake on Combination mode 190°C + 90% steam for 15 minutes then add another cooking stage; 160°C + 30% steam for 6 minutes.
  10. Warm the jam or marmalade with a little water until melted.  Strain it into a clean bowl, removing any fruit.  Brush over warm buns when they are out of the oven.  Makes them look even better!

Delicious served warm with butter and a cup of tea 🙂

 

Posted in: Baking, Bread, Combi Steamer, Easter

Caramalised onion & goats cheese quiche

March 29, 2016 11:21 am / Leave a Comment /

Caramalised onion and goats cheese quiche

As my daughter said “it’s been ages since we had a decent quiche!”.

Not something I cook a lot, I guess it is not on the low fat radar and still considered a bit of a treat in our house.  There is nothing like a decent quiche with delicious, short pastry and a melt in the mouth filling.

This one was particularly delicious for Easter with a side salad.

Ingredients:

Pastry:
250g plain flour
125g butter
60ml iced water

Filling:
5 large onions, sliced thinly
Olive oil
6 eggs
½ cup cream
pinch salt
115g soft goats cheese or goats curd
fresh thyme leaves

Ingredients:

  1. For the caramalised onion, heat olive oil in a large, heavy based, non-stick frypan and saute onions.  Start on a medium heat until they start to break down and then drop to a lower temperature.  Cook until they turn a light, golden brown and all the sugars are released from the onions.  This can take up to an hour and a half.  Stir frequently so they don’t catch on the base of the pan.  This can be done up to two days before and stored in a covered container in the fridge.
  2. For the pastry, blend the flour with the cold, cubed butter in a food processor until the flour looks like breadcrumbs.  With the motor running add the cold water through the feed tube until the dough just starts to come together.  You may need a couple of teaspoons more water.  Remove from the processor and knead lightly together.   The dough should be soft but not sticky and just come together.  Wrap dough in plastic wrap and refrigerate for at least an hour.
  3. To assemble the quiche:  Roll out the pastry thinly.  This quantity made 2 x 35x10mm rectangle tins or one large round quiche.
  4. Line the pastry with baking paper and rice or baking weights.  Bake on Fan forced @ 160°C for 15 minutes.  Remove paper and weights and return to the oven for about another 10 minutes until the pastry is cooked, lightly browned and shrinking from the edges of the tin.
  5. In a large jug whisk the eggs, cream and seasonings together.  Spread the cold, caramalised onion onto the pastry base.  Add a reasonable amount, you don’t have to use it all but make sure there is enough for a generous layer.  Pour over the egg mixture, break the goats cheese evenly over the top, sprinkle with thyme leaves and bake Fan forced @ 160°C until the filling is set, about 15-20 minutes.  If you have one deeper quiche use Conventional oven without the fan as it is a more gentle heat.

Slice into generous pieces and serve warm with a side salad.

Posted in: Baking, Dinner parties, Easter, Eggs, Party Food, Pastry, Traditional Ovens, Vegetarian

Chocolate brownie

April 21, 2014 1:44 pm / Leave a Comment /

Chocolate brownie

Easter is always a great time to cook those favourite, old chocolate recipes.  We have a couple of afternoon parties to attend and it is always better to take something home made.

Moist and yummy this is a great recipe.  You can substitute the walnut pieces for chocolate chips if you want a greater chocolate indulgence!

Ingredients:

1 cup melted butter
1 cup brown sugar
1 cup white sugar (using castor sugar will give better texture)
3/4 cup cocoa
3 eggs
1 cup plain flour
1½ tsp baking powder
1½ tsp vanilla
1 cup choc chips or Californian walnuts chopped (don’t use the bitter ‘baking walnuts’)
Plus chocolate topping ingredients below

Method:

  1. Mix together the melted butter, brown sugar, white sugar and cocoa
  2. Add eggs one at a time, mixing well in between.
  3. Beat all together well to try to dissolve the sugar.
  4. Sift plain flour and baking powder together and add to mixture
  5. Mix in the vanilla and choc chips or chopped walnuts
  6. Pour into a greased slice tin and bake at 160°C Fan Forced for 30 minutes max.  It will be a little soft and puffed in the centre but that is ok.

Chocolate Topping:

100gm Dark cooking chocolate
1/4 cup sour cream

  1. Melt chocolate in the steam oven in a bowl covered tightly with plastic wrap @100°C for 1 minute.
  2. Add sour cream and stir well until combined
  3. Cool slightly and spread over cooled chocolate brownie.

Chill and slice into squares to serve 🙂

I used ‘normal white sugar’ and there was a little sugar remaining in the texture.  Some people like this in a brownie so try castor sugar and beat it well if you don’t want this.

 

 

 

Posted in: Baking, Cakes and Biscuits, Chocolate, Easter