Tag: toffee

how to make Sticky Toffee Pudding – Italian Cuisine

Do you love caramel? Then you will love this English dessert made from dates to prepare with the golden syrup. Here is the recipe

The Sticky Toffee Pudding he is a famous sweet english, imported from Canada.
It's about a date cake soft and moist accompanied by a caramel sauce.
If you are wondering, the answer is: "Yes, it's the end of the world!"

The history of Sticky Toffee

It was served in the 70s in a famous hotel in the lake district in England, it Sharrow Bay Country House, because the owner had had the recipe from Patricia Martin which in turn had discovered it through some Canadian officers during the Second World War.
The recipe has been handed down over time and has undergone many variations, but the base is always the same: dates and caramel sauce.

For caramel lovers

This dessert is, as you can imagine from the word Toffee, a riot of caramel.
In addition to sauce based golden syrup, sugar, butter, cream and vanillain fact, there are dates in the dough that have a very sweet taste similar to that of caramel.
The choice of this ingredient is very important for the success of this recipe.
THE dates of Medjoul they are the best around because they are meaty, tender and very tasty.
Avoid small and dry ones that are very easy to find on the market and cheaper because you will hardly be able to get a soft cream to add to the base compound.

Sticky Toffee pudding recipe

We will prepare Sticky Toffee in the form of muffins because we prefer them portions.
With the same ingredients and the same procedure, however, you can prepare a cake.

Ingredients

225 g of 00 flour
250 g of dates
400 g of cane sugar
150 g of golden syrup
250 ml of black tea
235 g of butter
3 eggs
1 teaspoon instant yeast for cakes
1/2 teaspoon of baking soda
2 teaspoons of vanilla extract
250 g of fresh cream

Preparation

Put the pitted dates to soak in tea.
Bring to a boil and cook for one minute over low heat.
Let cool and in a food processor, work 125 g of softened butter and 150 g of brown sugar. Add one egg at a time and work. Then transfer everything into a bowl.
In the same robot, blend the dates with all the liquid and a teaspoon of vanilla extract and then add this mixture to the cream with the eggs.
Sift the flour with baking soda and baking powder and mix in the bowl with a hand whisk.
Divide the mixture into 8 muffin molds or into a 20 x 20 cm large mold. Bake for 30 minutes at 170 degrees.

Toffee sauce recipe

Cook 200 g of fresh cream, the remaining sugar, the butter, the golden syrup and finally a teaspoon of vanilla extract in a saucepan. Bring to the boil, reduce the heat and let it simmer for 10 minutes or until the sauce has thickened.
Turn out the pudding and serve while still wet with the toffee sauce and plenty of whipped cream or vanilla ice cream.

What is the golden syrup

We will tell you immediately: it is not maple syrup.
The golden syrup is one syrup based on sugar, water and lemon used particularly in England and the United States as a sweetener for drinks or for the preparation of sweets and biscuits because it has the same consistency as honey. Given that in Italy it is difficult to find the golden syrup ready, we will explain how to prepare it at home.
Just cook over low heat 500 g of sugar, 250 ml of water and a tablespoon of lemon juice until it reaches a fairly dense consistency.

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Turkish eggs

I have been worrying a bit recently that the book of this blog, The Bad Cook (which is out TODAY, purchasable here)*, is going to be a disappointment.

This hadn’t crossed my mind until very recently – until recently I had always flicked through it sniggering to myself and going “This is great!!! Definitely worth £1.99.” But now I’m not so sure.

“Does it represent value to my readers?” I think as I sit with a cookbook on my lap, staring out of the window and trying not to pick at my cuticles because it drives my husband nuts.

So I have decided today to alert you to a recipe, which I would pay someone £1.99 to tell me about, which will assuage my feelings of fraudulence.

It is for a turkish eggs thing that Peter Gordon does at his restaurant brasserie cafe thing Les Providores in Marylebone High Street. It is NOT in fusion (sic), which is his cookbook, so I had to source the recipe off a New Zealand website, convert all the measurements, try it out and photograph it.

I’m sure that’s worth £1.99.

So these turkish eggs are poached eggs with yoghurt and a chilli butter. I understand if you think that yoghurt and eggs together sounds gross but I promise it isn’t. This is an incredibly delicious, almost addictive taste and it is very easy to put together for a light supper for you and someone you love. Or just for you alone.

Do not worry if you aren’t brilliant at poaching eggs – I am absolutely hopeless and mine came out just about okay.

So here we go – turkish eggs for 2

2 eggs – the fresher they are, the easier they will be to poach
200g greek yoghurt
1 tbsp olive oil
large pinch of chilli flakes
70g butter
some chopped parsley if you have it

NB – you will notice that there is no salt specified in this recipe. It is not an accident. You can, of course, add as much salt and pepper as you think this needs but personally, I think the lack of salt, the slight blandness, is a really important aspect to this – I don’t think the flavours need it. But you must do whatever you like.

1 In a bowl whisk together the yoghurt and olive oil. It is this whisking and whipping of the yoghurt that makes it so delicious, in my view. You CAN add here a small scraping of crushed garlic, but I don’t think it’s neccessary.

2 In a small pan melt the butter gently until it takes on a very pale brown colour – this takes about 10 mins over a low heat. Don’t be tempted to razz it hot otherwise it will burn. Once it looks to you like it has taken on some colour, add the chilli flakes and swirl around in the butter. Put to one side.

3 Now poach your eggs in some simmering water for 3-4 mins. If you add 100ml white vinegar to the water it should in theory help the process.

4 To assemble, divide the yoghurt between two bowls, then drop an egg on top, pour over the chilli butter and scatter with parsley.

We ate this with toasted sourdough, as they do in Les Providores, but I think this would also be terrific with any sort of flatbread or pitta.

* for Amazon refuseniks the book is also available from other sources:

iTunes: https://itunes.apple.com/gb/book/bad-cook/id580194993?mt=11

Amazon US: http://www.amazon.com/Bad-Cook-ebook/dp/B00ALKTWYY/ref=sr_1_1?ie=UTF8&qid=1363857002&sr=8-1&keywords=esther+walker+bad+cook

Google: https://play.google.com/store/books/details/Esther_Walker_Bad_Cook?id=wGTySqj1u-wC&feature=search_result#?t=W251bGwsMSwxLDEsImJvb2std0dUeVNxajF1LXdDIl0.

THANK you if you bought it. You don’t have to read it, I promise I won’t corner you and ask you what you thought next time I see you.

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Banana + Toffee = Banoffee! A super sweet dessert – Italian Cuisine

If you love bananas and caramel this is the cake for you. These two ingredients combined in a single dessert and then whipped cream and chocolate flakes. Can you imagine something more greedy?

The banoffee pie is one typically Anglo-Saxon cake of rather recent origins.
It was invented by the pastry chef of a London restaurant in the 70s and has since become famous all over the world.
If you have never tried it, immediately start working because it is an easy dessert to prepare it does not even need to be cooked in the oven. It is perfect in all seasons and will drive big and children crazy.

The base of biscuits

Biscuits and butter, practically the same basis of the classic cheesecake.
Melt 120 g of butter and mix it with 200 g of Digestive biscuits finely chopped.
Use a round hinge mold and press the mixture well on the bottom before storing it in the fridge.

The caramel cream

It is a simple caramel prepared melting in the pan 100 g of butter and 100 g of brown sugar.
Once you have prepared the sugar base, add 400 g of condensed milk and mix again with a hand whisk for 15 minutes.
Let the cream cool down and then make the banoffee pie.

Bananas

There is no variant of the banoffee pie with other fruits, because as we said at the beginning, the name of this cake is banana.
Choose them mature, but not too much. and cut them into thick slices because they have to feel and not become a cream.

How to prepare the banoffee pie

Once the base is ready and cooled, pour the mixture into it caramel leveling it well.
Then add some banana washers and completed with tufts of whipped Cream.
Decorate everything with plenty dark chocolate flakes.
You can also add grain of dried fruit for a crunchy touch.

Brown sugar. It is not brown sugar.

This is an ingredient that you will find very often in the recipes of Anglo-Saxon origin.
It is a white sugar, finely chopped and mixed with molasses.
It can be found in some stores that specialize in sweet products and has the ability to make a dough is softer and more elastic and gives the typical rubbery consistency to cakes, biscuits and creams. He has a very particular right that he knows about caramel.
You can prepare without much difficulty even at home.
Consider that the proportion is 10 parts of white sugar and 1 part of molasses. Mix everything and you will get your brown sugar homemade.

Condensed milk: the basic ingredient

Another little used ingredient in our traditional cuisine, but super popular in American and British dessert recipes.
You find it in a jar or in a tube in all supermarkets and you can use it for the preparation of cakes, pralines and especially for the famous ice cream without ice cream maker.
We advise you to make a good stock and store it in the pantry. It could be useful to you very often!

Are you curious to try the recipe for this amazing cake? Then we give you some more ideas in the gallery.

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