Orange & cardamom scones

I have never tried to make scones before but this recipe seemed versatile in which you can keep most of the ingredients and just change the ones that have to do with the taste. The original recipe had lemon zest and dates in it.

Ingredients:

150 ml milk
150 ml cream
Zest of 1 or 2 oranges (depending on the size and how much you like the taste)
1 egg
2 tablespoons sugar
1 teaspoon cardamom
3 cups self-raising flour (if none then add 6 teaspoons of baking powder to plain flour)

Method:

1) Beat the milk, cream, egg and the orange zest together in a bowl. Combine the sifted flour, cardamom and sugar in another bowl (usually like muffins the dry and liquids each alone then combined together). Make a well in the flour then add the other ingredients. Make a dough  (it will be a bit sticky and soft).

2) Flour lightly the top of the area you want to stretch the dough on and your hands but do not knead much. When the dough is evenly stretched using your hands (press from the center) about 2 cm, cut out the scones with a floured dough metal cutter. If you can’t cut anymore then knead the dough back into shape to reuse it.

3) Grease a shallow tray with butter and put grease proof paper and scones on it. Glaze then with milk mixed with sugar.

4) Preheat oven to 200 C/400 F/gas mark 6. Bake for 10-15 min or until golden brown. They sound hallow when tapped firmly on the top with your fingers. Turn scones onto wire racks. If you prefer crusty scones, cool the scones uncovered. To soften the crust, wrap hot scones with a clean tea-towel.

Adapted from Master chef Australia recipe and Australian Women’s Weekly Home Baked tips.

Pineapple Tarts

Serves 14-16

Ingredients:

2 packets puff pastry (there are ones that are already cut into squares or other shapes which I used).

2 can pineapple circle slices

The filling:

2 cups milk

4 large egg yolks

2-3 tablespoons sugar

1 tablespoon flour

2 tablespoons starch

¼ teaspoon vanilla

Glazing mixture:

1 large egg yolk

1 tablespoon milk

½ teaspoon vanilla

Topping:

Sugar

Apricot jam (heat it a bit so it is easier to spread)

Method:

1)     Take the dough out of the fridge; let set to room temperature. Preheat the oven to 220C/430F. Fit the middle rack. Bring a baking sheet.

2)     Drain the pineapple syrup; keep ½ cup of it. Place the slices on a paper towel to dry.

3)     The filling: In a medium saucepan, place the milk, pineapple syrup, egg yolk, sugar, flour, cornstarch, and vanilla. Stir with hand beater until well mixed.  Bring to a boil over low heat stirring continuously until it thickens. Pour in a shallow plate and let cool.

4)     The glazing mixture: Place all the ingredients in a small cup and stir with a fork. Set aside.

5)     The dough needs to be a little bigger than the pineapple circles.  Roll the dough on a floured surface with a rolling pin to ½ cm thick. (If the dough is one big piece then use a cookie cutter to make shapes but it should be bigger than the pineapples). Use a small brush to glaze each piece with the glazing mixture.

6)     Spoon about 2 teaspoons of the filling in the center of each dough; place one pineapple slice (you can fill the center of the slice also).

7)     After all pieces are finished sprinkle with sugar. Place apart on baking sheet.

8)     Bake for 18-20 minutes until dough puffs are golden brown.

9) Take out of the oven and brush with a rich layer of apricot jam while warm. Let cool before serving.

Taken from: Manal Al-Alem’s Kitchen

Note: As you can see in the picture I tried it also with pears and it was very good too.

Orange white chocolate puffs

Makes 12  puffs.

Orange chocolate filling:

Ingredients:

1 egg yolk
1/8 cup castor sugar (about 30g)
½ cup milk
½ tablespoon plain flour
½ tablespoon cornflour
½ teaspoon grated orange rind
60g white chocolate, grated
150ml whipping cream

Method:

1) Combine egg yolk, sugar, 1/8 cup of milk and flours in medium bowl, stir until smooth.

2) Bring remaining milk and rind to a boil in a saucepan. Gradually stir in egg mixture, stir until smooth.

3) Heat mixture by stirring constantly until it boils and thickens.

4) Remove from heat, stir in chocolate; cover, cool to room temperature.

5) Beat cream until soft peaks form, fold into filling.

Taken from: The Australian Women’s Weekly, Chocolate cookbook

Choux Pastry:

Ingredients:

1/2 cup (70 grams) all purpose flour
1/2 teaspoon granulated white sugar
1/4 teaspoon salt
1/4 cup (4 tablespoons) (57 grams) unsalted butter
1/2 cup (120 ml) water
2 large eggs, lightly beaten

Egg Wash Glaze:

1 large egg
pinch of salt

Method:

1) Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.

2) In a bowl sift together the flour, sugar and salt. Set aside.

3) Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two).

4) Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste. Spoon or pipe 12 mounds of dough onto the baking sheet, spacing them a couple of inches apart.

5) Beat together the egg and salt for the glaze. With a pastry brush, gently brush the glaze on the tops of the dough.

6) Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Bake for a further 30 to 40 minutes or until the shells are a nice amber color and when split, are dry inside. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 – 15 minutes. Remove from oven and let cool on a wire rack.

To Assemble: Split the pastry shells in half and fill (or pipe) [filling]. Place the top half of the pastry shell on the [filling] and dust with powdered (confectioners or icing) sugar.

Source

Apple Pie

Serves 8

Ingredients:

For Pie:

• pastry for single-crust pie
• 1/2 cup sugar
• 3 tablespoons flour
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• 6 cups thinly sliced peeled apples

Crumb Topping:

• 1 cup packed brown sugar
• 1/2 cup flour
• 1/2 cup quick-cooking rolled oats
• 1/2 cup butter

I preferred not use the following topping because I tought it might be a little too sweet and besides I didn’t have pecans or walnuts.

Final Topping:

• 1/2 cup chopped pecans
• 1/4 cup caramel ice cream topping

Method:

1. Prepare pastry for single-crust pie, being careful not to stretch dough too much.

2. Place in pie plate and trim and crimp the edge.

3. In a large mixing bowl, stir together the sugar, flour, cinnamon, and salt.

4. Add apple slices and gently toss until they are coated well.

5. Transfer mixture to pie.

6. FOR CRUMB TOPPING: Stir together brown sugar, flour, and oats.

7. Using a pastry blender, cut in the butter until topping resembles coarse crumbs.

8. Sprinkle over apple mixture in pie.

9. To prevent over-browning while baking, cover edge of pie with foil.

10. Bake at 375F/or 180-190C for 25 minutes.

11. Remove foil and bake 25-30 minutes more, or until top is golden.

12. Remove from oven and drizzle top with caramel topping, then sprinkle with pecans.

13. Cool on wire rack and serve!

Source from recipezaar