Tag: circle

The circle of gluttons of … Baileys – Italian Cuisine

A community where you can find many sweet recipes with the famous liqueur like the one created by pastry chef Damiano Carrara

You are lovers of desserts, but above all you like the Baileys? So, the upcoming holidays are the right opportunity to become part of the Circle of Gluttons just inaugurated by Baileys, a community dedicated to those who are always ready to take a whim and, for this reason, to be inspired by the sweet recipes of a large team of pastry experts and digital gurus.

Greedy treats: the cake with Damiano Carrara's Baileys (and more)

First member and official ambassador of Il Circolo dei Golosi is the famous pastry chef, also a television face, Damiano Carrara, which created a pie with pecans, orange, Baileys ganache and currants while, anticipating the 2021 trends, he created a specialty painted like a work of art with chocolate, vanilla and Baileys filling (the recipes can be found on the website www.damianocarrara.com). Following thehashtag #toglitiunosfizio you will then discover many other Baileys-based delicious creations to try to replicate and share online with the same hashtag: the ideas come from a team ranging from food expert Eleonora Rubaltelli to food stylist Giuseppe Cantone up to lifestyle trendsetters like Annalisa Arcando.

The pastry chef Damiano Carrara and his dessert created with Baileys

Panettone and cupcakes with Baileys arrive at home

Furthermore, through the Il Circolo dei Golosi platform, those who live or pass through Milan can order at home on mini Milanese panettone with Baileys and the colorful ones Little Milan cupcakes of the historical San Carlo pastry shop, As well as cupcakes and brownies decorated with a rich Baileys cream of Vanilla Bakery, (they can be ordered on the bakery website or by contacting the pastry shop or on Glovo and Deliveroo).

A Baileys for the holidays

With the usual recipe (Irish whiskey, vanilla pods and cocoa beans) but a new label, Baileys dresses up for the Christmas 2020: An explosion of colors and mugs for this special edition which is also the symbol of Il Circolo dei Golosi.

Peshwari naan

Goodtoknow TV

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These delicious breads are traditionally stuffed with a fruit and nut mixture then baked quickly in a tandoor oven – an Indian clay oven that reaches very high temperatures. They will cook just as well in a hot domestic oven but make sure they are placed on a preheated baking sheet so they start to puff up immediately (slow cooking will make them tough and leathery). They are best eaten warm from the oven brushed with melted butter or ghee and with a sprinkling of fresh chopped coriander if liked.

Makes: 6
Prep time: 25 mins

plus 2 ½hrs proving
Cooking time: 8 mins
Total time: 33 mins

plus 2 ½hrs proving
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

Take care when rolling out the stuffed dough balls as you don’t want the filling to burst out. Use a gentle rolling action and flour the surface well to prevent the dough sticking.

Ingredients

350g strong bread flour
7g sachet easy-bake or fast action dried yeast
1tsp salt
150ml natural yogurt
Approx 150ml hand-hot water
Melted butter or ghee, to serve

For filling:

25g sultanas or raisins
25g desiccated coconut
25g flaked almonds or pistachios

Method

Mix the flour, yeast and salt in a large bowl. Stir in the yoghurt and enough water to mix to a soft dough. Knead on a lightly floured surface for 5 mins until smooth and elastic.
Place the dough in a lightly oiled bowl and cover with a clean tea towel. Leave in a warm place for about 1 ½- 2 ½ hrs or until the dough has doubled in size.
While the dough is rising, place the filling ingredients in a food processor or blender and process to a coarse paste.
Preheat the oven to 220°C/425°F/Gas Mark 7. Place a heavy-duty baking sheet in the oven to heat up.
Divide the dough into 6 pieces and roll each out to a circle. Place a spoonful of the filling in the centre of each circle then pull the edges together to enclose the filling and pinch tightly to seal. Shape into a ball then roll each ball out to a thin oval shape.
Quickly place the naans on the hot baking sheet and bake for 7-8 mins until puffy and with brown spots in places. Serve immediately brushed with melted butter or ghee.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Vampire cupcakes

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

These spooky and impressive vampire cupcakes are sure to turn a few heads at your Halloween party this year. With a soft red velvet sponge, these cupcakes are perfect for Halloween – the kids will love them!

That’s goodtoknow

If you can’t find buttermilk make your own with 240ml of milk with 2 tablespoons of lemon juice and leave to stand for 5 minutes

Ingredients

For the red velvet cupcakes

110g Trex or vegetable fat
300g golden caster sugar
2 large eggs
260g self-raising flour
10g cornflour
240ml buttermilk
1tsp vanilla extract
1tbsp good quality cocoa powder
½tsp salt
2tbsp red food colouring
1tsp white wine vinegar
1tsp baking powder

For the buttercream:

60g unsalted butter
120g full-fat cream cheese
480g icing sugar
1tsp vanilla extract

For the vampire topper:

400g white ready to roll fondant
150g black fondant
100g red fondant
White sprinkles
Red food colouring
White alcohol for painting

You will also need:

Circle cutters: 68mm & 58mm for the face. 13mm, 10mm and 7mm for the eyes
Palette knife
Water bush for sticking
Bow mould (optional)
Fondant smoother (optional)

Method

For the cakes:

Preheat your oven to 160°C/325°F/Gas Mark 3 and line your tray with your cake cases.
Cream the Trex and sugar until light and fluffy then add in the eggs and beat again.
Sift the flours, cocoa and salt and add 1/3 into the mixture with 1/3 of the buttermilk and beat, repeat until all the flour and buttermilk has been added.
Add the vanilla, red colouring, vinegar and baking powder and beat again.
Fill the baking cases to 2/3 full and bake for 30 mins, they will be springy to the touch when ready. Leave in the tray for 10 mins before popping onto a cooling rack

For the buttercream:

All into a large mixing bowl and beat until smooth. Do not beat too much or the buttercream will become runny.

For the vampire toppers:

Ice the cupcakes using a small palette knife, making sure you don’t go right up to the paper cases
For the face – Roll the white fondant out to 3mm thick and cut 14x 68mm sized circles and place over the icing, smoothing the edges with your fingers
For the hair – Roll out the black fondant to 2mm thick and cut 14x 68mm sized circles. Using the 58mm cutter, cut out the hair in two sections to create a point in the centre ¾ of the way up the circle. Stick with a brush of water at the top of his head.
For the eyes – Roll the leftover black fondant to 1mm thick and cut 28 x 13mm circles and 28 x 7mm circle for the eyes. Roll the red fondant to 1mm and cut 28x 10mm. Roll out the white fondant ro 1mm and cut 28x 13mm white circles. Stick them on top of each other starting with the black and finishing off with a white sprinkle. Stick the eyes to the face with a brush of water.
For the nose – Roll 14 little balls of white fondant and then shape into a petal shape, stick in the centre of his face with a brush of water.
For the mouth – Using the leftover black fondant, roll long sausage type shapes, you can use a fondant smoother to get an even shape if you have one. Cut to size and stick on with a brush of water.
For the teeth – Using the leftover white fondant, cut tiny triangles for the teeth and with a brush of water stick to the mouth. Paint the ends with red food colour and a touch of white alcohol to help it dry.
For the ow tie – Using the red fondant, mould 14 bows or shape them by hand. Stick under the chin with a brush of water.

By Victoria Threader

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Halloween recipes face-off

Trick or treat? Which of these spooky recipes do you prefer? We’ve got 15 Halloween face-offs, click through each to vote. Halloween cupcakes or spider’s web whoopie pies?

Spider’s web whoopie pies

Or would you rather make an inventive whoopee pie?
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