i CAN cook
By Karen Naylor
i CAN cookJan 22, 2020
Chocolate & Coconut Meringues
Matcha Cream filled Profiteroles
NOTES
MATCHA CREAM FILLED PROFITEROLES RECIPE
Time- 60 mins Makes - 18-30
Preheat oven to 200C/392F fan forced
Lined baking tray
Ingredients
Choux Pastry
1 cup (250ml/8fl oz) milk
1/2 cup (115g/4oz) butter
1/4 teaspoon salt
1 cup (120g/4oz) plain flour
4 eggs, at room temperature whisked
Chocolate Ganache
1/2 cup (120ml/4fl oz) thickened cream/heavy cream/whipping cream
1 teaspoon vanilla extract
200g/7oz chocolate melts or in block form chopped
Filling
2 cups (480ml/16fl oz) thickened cream/heavy cream/whipping cream
3 tablespoon sugar
2 teaspoons matcha powder
Method
Choux Pastry
. in a saucepan place milk, salt and butter cubed
. cook on medium low heat until butter has melted
. stir mixture until mixture begins to scald
. add flour and stir with wooden spoon quickly until it forms a ball
. turn down heat to low and keep stirring mixture for 2 more minutes - remove from stove top and place in a bowl to help reduce temperature
. when the mixture has cooled down, add 1/3 of the egg mixture and stir until incorporated. Add next 1/3 stir and repeat again
. pipe out round domes onto lined baking trays, 1 1/2 inches wide by 1 inch high. Use wet fingertips to flatten pointed tops on domes
. bake for 15 mins
. let cool before filling and decorating
Chocolate Ganache
. in a microwave proof bowl place cream, vanilla and chocolate melts in.
. microwave for one minute and stir until chocolate melts
. set aside to cool slightly
Filling
. whip cream, sugar and matcha powder until sturdy soft peaks form
Assembly
. cut choux pastries in half and pipe bottom half with filling
. dip tops of pastries in chocolate ganache and place on top of filling
. dust ganache with matcha powder to complete profiteroles
Simple Ingredient Changes to Suit Your Dietary Requirements
Gluten free – replace the plain flour with gluten free plain flour.
Storage Requirements
Choux pastry shells can be made up to 3 days ahead and stored in a sealed container in the fridge.
Assembled profiteroles to be kept in the refrigerator in a sealed container at all times - remove from refrigerator just before required. Should only be out of the refrigerator for 2 -4 hours depending on the temperature of the environment.
Filled profiteroles will keep in the refrigerator in a sealed container for 3 days.
Scones
Prep time- 13 mins Cooking time – 12 mins Makes - 15-16
Ingredients
· 4 cups self-raising flour
· ¼ teaspoon salt
· 1 1/4 cups (300mls) cream
· 1 1/4 cups (300mls) water
· milk for glazing
· cooking oil spray
· jam and cream to serve
Method
. Preheat oven to 220C / 428F
. Sift flour and salt into a medium bowl. Gradually stir in cream and water until combined, then tip out mixture onto a floured surface and lightly knead to a soft dough.
. Pat out dough to be 2.5cm / 1" thick.
.Cut into rounds of 6.5cm / 2 1/2".
. Place scones onto lightly sprayed oven tray, lightly brush tops with milk.
. Bake in oven for 12mins or until scones are lightly browned.
· Serve with jam and cream..
NOTES
Simple Ingredient Changes to Suit Your Dietary Requirements
Gluten free – replace the self-raising flour with gluten free self raising flour.
Storage Requirements
Bench - best kept on your kitchen bench and eaten immediately while fresh and warm. Then pop in a sealed container for the next few days.
Refrigerate - in a sealed container for up to 5 days. Can be gently reheated in microwave before eating.
Freezer – freeze uncooked portions - wrap them in glad wrap individually, then when you want one simply pop it in your oven and cook at the required temperature and for the required time.
Vegan White Chocolate Panna Cotta
Prep time- 20 mins Cooking time – 10 mins Serves - 6
Ingredients
· 300mls coconut cream
· 3/4 cup (187mls) coconut milk
· 150g white vegan chocolate chopped
· 1/3 cup (75g) caster sugar
· 1 teaspoon vegan gelling powder (Jel-It-In)
· 1/2 cup (125mls) passionfruit pulp (approx 6 passionfruits)
. 1 cup (250mls) dessert wine eg: sauternes (optional)
Method
. Grease 6 ramekins.
. In a small saucepan place cream, milk, 2 tablespoons of the caster sugar and the gelling powder and stir until gelling all is dissoved. Place over medium heat until mixture comes to a simmer. Add chocolate and stir until dissolved. Bring to a boil and let boil gently for 1 minute.
. Divide this mixture into 6 ramekins then cover and refrigerate for 4 hours or until set.
. To make syrup place the rest of the caster sugar, passionfruit and dessert wine into a small saucepan and bring to the boil. Then reduce heat and simmer, uncovered, without stirring for about 10 minutes or until the syrup has reduced by a third. Then cool.
. Turn out panna cotta onto individual serving plates and drizzle with syrup.
NOTES
Simple Ingredient Changes to Suit Your Dietary Requirements
. Gluten free – this recipe is gluten free.
. Dairy Free – this recipe is dairy free.
Make ahead
. Panna Cottas can be unmolded up to a day ahead to reduce the worry of doing this when your guests or family are patiently waiting. You just need to make sure that each individual panna cotta is securely covered and refrigerated. They may develop a slight toughness but this can be avoided by bringing them back to room temperature 30 minutes before required.
. Panna Cotta can be made up to 3 days ahead. Keep panna cotta covered in the refrigerator.
Passionfruit syrup can be made 1 day ahead, covered and at room temperature. Assemble before serving.
Storage Requirements
. Refrigerate - Panna Cotta and passionfruit syrup will keep covered and sealed for up to 5 days from making.
.Freezer – Panna Cotta can be covered, sealed and stored in a sealed container or freezer bag for up to to 3 months. Thaw in the refrigerator for 24 hours before using. Passionfruit Syrup is best made the day of serving or one day ahead covered.
Chocolate Brownies
BROWNIES RECIPE
Prep time- 25 mins Cooking time – 35 mins Makes - 16
Preheat oven to 175C/350F
Lined 18 x 28cm /7 x 11" baking tray
Ingredients
. 225g/8oz dark chocolate melts or block
· 1 cup/142g/5oz plain flour
· 1 cup/177g/6 1/4 oz brown sugar
. 1 cup/225g/8 oz white sugar
. 1 cup/115g/4oz cocoa powder
. 4 eggs
. 225g/8oz unsalted butter
. 30mls/ 2 tblsp vegetable oil
. 1 tsp salt
. 4 tsps vanilla extract
Method
. in a large mixing bowl combine melted butter, oil and both sugars.
. add the eggs, vanilla and salt then whisk for about two minutes until evenly combined and light in color.
. sift into this bowl the flour and cocoa powder and then gently fold these ingredients until just combined.
. cut chocolate into chunks and fold in half of this chocolate.
. pour the batter into the lined baking tray and top with the remaining chocolate chunks.
. bake for 35 minutes
. remove from the oven and allow to cool before removing from the baking tray.
. cut into 16 servings
Vegan Chocolate Dessert Cake
Prep time- 10 mins Cooking time – 80 mins Serves - 14-18
Ingredients
. 400g vegan dark chocolate
. 125g vegan butter
· 1/2 cup (50g) plain flour
. 4 dessert spoons (20g) cocoa
. 1 cup (175g) firmly packed brown sugar
. 1 cup (120g) almond meal
· 5 teaspoons egg replacer plus 15 dessert spoons (150mls)
· 4 dessert spoons (40mls) vegan milk
. cocoa for dusting
. raspberries or strawberries
. vegan ice cream
Preheat Oven to 180 degrees Celsius / 356 degrees Fahrenheit
Method
· In a mixing bowl melt chocolate and butter in the microwave.
· In another larger mixing bowl put the milk, almond meal, brown sugar and sifted flour and cocoa - mix until combined.
. Combine the egg replacer and water and then add this egg mixture to the large mixing bowl and mix until combined.
. To this then add the melted chocolate and butter and whisk well.
. Pour batter into a prepared springform 24cm round cake pan.
. Cover with aluminium foil
. Bake for approximately 60 minutes.
. Uncover and cool in tin for 15 minutes before turning out.
. Decorate with a dusting of cocoa, fresh raspberries or strawberries and vegan ice cream.
NOTES:
If you don't have a microwave to melt the chocolate and butter
Place a saucepan, that has about 6cm / 2" of water in it, on your stove top and bring to a simmer (this is when there are gentle bubbles on the surface and steam is being produced). Maintain this water temperature and carefully place your mixing bowl over the top of this saucepan. It needs to fit snug so that no steam is escaping. Stir your chocolate and butter until completely melted. Be careful - a good tip is to wrap your hand in a tea towel while stirring and to use 2 tea towels to carefully lift the bowl off the saucepan when all is melted.
Storage Requirements
At room temperature - any parts of the cake that has been sliced and the inside of the cake is exposed to the air, needs to be sealed with cling or freezer wrap and then wrap making sure the cake is fully sealed with cling wrap or a freezer bag. You can also place in a sealed plastic container. Keeps for up to 3 days.
Refrigerate - any parts of the cake that has been sliced and the inside of the cake is exposed to the air, needs to be sealed with cling or freezer wrap and then wrap the making sure the cake is fully sealed with cling wrap or a freezer bag. You can also place in a sealed plastic container. Keeps for up to 5 days.
Freezer – undecorated - fully wrap and seal the cake with cling or freezer wrap and place in a ziplock bag or a sealed container for up to 3 months. Thaw at room temperature for a few hours.
Berry Cheesecake
Cooking Time- 50 mins Refrigeration time – 3 hrs + 5 hrs Serves - 16
Ingredients
. 400g (14oz) digestive biscuits
. 40g (1 1/2oz) brown sugar
. 200g (7oz) unsalted butter
. 2 tsps cinnamon
· 600mls (21oz) creme fraiche
. 370g (13oz) cream cheese
. 140g (5oz) icing sugar
. zest and juice 1 large lemon
· 25g (5 teaspoons) gelatine powder
. 50mls (5 dessert spoons) boiling water
. 500g (18oz) frozen blackberries thawed
. 30g (6 teaspoons) gelatine powder
. 60mls (6 dessert spoons) boiling water
. 1/2 cup of sugar
. 1/2 cup of water
. fresh raspberries, strawberries and blueberries to decorate
Method
. Place the biscuits, cinnamon and sugar into a seal proof bag and using a rolling pin crush until fine crumbs form.
. Melt the butter and pour into the biscuit crumbs. Mix until well combined.
. Place the crumbs into a springform cake pan and compact down.
. Put the cheesecake pan into the fridge to set for a few hours.
. In a medium sized bowl add the room temperature cream cheese and icing sugar. Beat together with a wooden spoon until smooth and lump free.
. Zest and juice the lemon and place into the bowl with the cream cheese. Mix to combine.
. Add the creme fraiche and mix until combined.
. Dissolve the powdered gelatine in the boiling water and add to the mixing bowl, stirring to combine.
. Pour the cheesecake filling on top of the cheesecake base and smooth.
. Place into the fridge for 3 hours to set.
. Meanwhile squash the thawed blackberries through a sieve into a medium sized bowl.
. Make a sugar syrup using the sugar and water by boiling until sugar is dissolved. Add to the berry juice.
. Dissolve the gelatine in the boiling water and put into the berry juice. Mix until combined.
. Pour the berry mixture on top of the cheesecake and place into the fridge to set for 5 hours or overnight.
. Decorate with fresh red fruit.
NOTES
Tips
Unless you have a blender I recommend only using blackberries as they easily squash down into a juice through a sieve. Strawberries, raspberries and blueberries are very difficult to juice - I know as I have tried.
Creme Fraiche is a sort of French version of sour cream. It has a more velvety consistency than sour cream because it is higher in butterfat and it is less tangy. It is also very stable and doesn't split in high temperatures.
You can substitute Creme Fraiche for thickened or whipping cream but you will need an electric mixer (there is too much volume to whip by hand with a whisk). Use 100mls less than the Creme Fraiche amount and whisk until the cream has a fluffy consistency - don't whip it to form soft peaks.
Dietary Requirements
This recipe is gluten free.
Storage Requirements
At room temperature - to ensure this remains food safe, this cheesecake can only remain at room temperature for 2 - 4 hours depending on the temperature of the room.
Refrigerate - This cheesecake can be made up to 3 days in advance for best flavour and texture and needs to be consumed within 5 days of making.
Freezer – this cheesecake is not suitable to freeze because of the gelatine in the jelly.
White Chocolate Panna Cotta
Prep time- 20 mins Cooking time – 10 mins Serves - 6
Ingredients
· 300mls thickened cream
· 3/4 cup (187mls) milk
· 150g white chocolate chopped
· 1/3 cup (75g) caster sugar
· 2 teaspoons gelatine
· 1 tablespoon water
· 1/2 cup (125mls) passionfruit pulp (approx 6 passionfruits)
. 1 cup (250mls) dessert wine eg: sauternes (optional)
Method
. Grease 6 ramekins.
. In a small saucepan place cream, milk, white chocolate and 2 tablespoons of the caster sugar and stir over heat until smooth. Do not let it come to a boil.
. In a glass place the 1 tablespoon of hot water and sprinkle gelatin over the top of the water - stir to dissolve.
. Pour this gelatin mixture into the cream, sugar, milk and white chocolate and stir.
. Divide this mixture into 6 ramekins then cover and refrigerate for 5 hours or until set.
. To make sauce place the rest of the caster sugar, passionfruit and dessert wine and bring to the boil. Then reduce heat and simmer, uncovered, without stirring for about 10 minutes or until the syrup has reduced by a third. Then cool.
. Turn out panna cotta onto individual serving plates and drizzle with syrup.
NOTES
Simple Ingredient Changes to Suit Your Dietary Requirements
. Gluten free – this recipe is gluten free.
. Dairy Free – replace the milk with coconut milk, replace the cream with coconut cream and replace the white chocolate with dairy free white chocolate.
. Vegan Free - recipe in upcoming episode.
Make ahead
. Panna Cottas can be unmolded up to a day ahead to reduce the worry of doing this when your guests or family are patiently waiting. You just need to make sure that each individual panna cotta is securely covered and refrigerated. They may develop a slight toughness but this can be avoided by bringing them back to room temperature 30 minutes before required.
. Panna Cotta can be made up to 3 days ahead. Keep panna cotta covered in the refrigerator.
Passionfruit syrup can be made 1 day ahead, covered and at room temperature. Assemble before serving.
Storage Requirements
. Refrigerate - Panna Cotta and passionfruit syrup will keep covered and sealed for up to 5 days from making.
.Freezer – Panna Cotta can be covered, sealed and stored in a sealed container or freezer bag for up to to 3 months. Thaw in the refrigerator for 24 hours before using. Passionfruit Syrup is best made the day of serving or one day ahead covered.
Chocolate Dessert Cake
Prep time- 10 mins Cooking time – 80 mins Serves - 14-18
Ingredients. 2 1/2 cups (400g) dark chocolate melts . 125g butter · 1/2 cup (70g) plain flour . 1 cup (175g) brown sugar . 1 cup (120g) almond meal · 5 eggs · 4 dessert spoons (40mls) milk . cocoa for dusting . raspberries or strawberries Preheat Oven to 180 degrees Celsius / 325 degrees Fahrenheit. Method · In a medium sized mixing bowl melt chocolate melts and butter in the microwave. · In another larger mixing bowl put the milk, almond meal, brown sugar and sifted flour - whisk until combined. . Add the eggs to this large mixing bowl and whisk again until combined. . To this add the melted chocolate and butter and whisk well. . Pour batter into a prepared springform 24cm round cake pan. . Cover with aluminium foil . Bake for approximately 80 minutes. . Uncover and cool in tin for 15 minutes before turning out. . Decorate with a dusting of cocoa and fresh raspberries or strawberries. Enjoy.
NOTES
If you don't have a microwave to melt the chocolate and butter place a saucepan, that has about 6cm / 2" of water in it, on your stove top and bring to a simmer (this is when there are gentle bubbles on the surface and steam is being produced). Maintain this water temperature and carefully place your mixing bowl over the top of this saucepan. It needs to fit snug so that no steam is escaping. Stir your chocolate and butter until completely melted. Be careful - a good tip is to wrap your hand in a tea towel while stirring and to use 2 tea towels to carefully lift the bowl off the saucepan when all is melted.
Simple Ingredient Changes to Suit Your Dietary Requirements
Gluten free – replace the plain flour with gluten free plain flour and 1/4 teaspoon of Xanthan Gum.
Dairy Free – replace the milk with unsweetened almond milk or your milk of choice and replace the chocolate with dairy free chocolate eg: Sweet William and replace the butter with dairy free butter eg: Nuttelex
Storage Requirements
At room temperature - any parts of the cake that has been sliced and the inside of the cake is exposed to the air, needs to be sealed with cling or freezer wrap and then wrap making sure the cake is fully sealed with cling wrap or a freezer bag. You can also place in a sealed plastic container. Keeps for up to 3 days.
Refrigerate - any parts of the cake that has been sliced and the inside of the cake is exposed to the air, needs to be sealed with cling or freezer wrap and then wrap the making sure the cake is fully sealed with cling wrap or a freezer bag. You can also place in a sealed plastic container. Keeps for up to 5 days.
Freezer – undecorated - fully wrap and seal the cake with cling or freezer wrap and place in a ziplock bag or a sealed container for up to 3 months. Thaw at room temperature for a few hours.
Pikelets
PIKELETS RECIPE
Prep time- 5 mins
Cooking time – 10 mins
Makes - 18
Ingredients
· 1 cup self-raising flour
· ¼ teaspoon bi-carb soda
· 1/4 cup caster sugar
· 1 lightly beaten egg
· 3/4 cup milk
· cooking oil spray
· jam/cream, lemon/sugar or maple syrup to serve
Method
· Sift flour and bi-carb soda together into a medium bowl. Stir in sugar. Make a well in centre. Gradually stir in egg and milk until no lumps. Rest 15 minutes.
· Heat a large frying pan to medium heat. Lightly spray with oil. Using dessert spoon, place 6 circles of batter into frypan and cook for 1 – 1 ½ minutes or until bubble appear on pikelets. Flip over and cook for a further 2 minutes or until golden brown. Remove from frypan. Repeat this 3 times – total of 18 pikelets.
· Serve warm with jam/cream, lemon/sugar or maple syrup.
. EnjoyNOTES
Simple Ingredient Changes to Suit Your Dietary Requirements
Gluten free – replace the self-raising flour with gluten free self raising flour.
Dairy Free – replace the milk with unsweetened almond milk or your milk of choice.
Vegan - replace the milk with unsweetened almond milk or your milk of choice and replace the egg with 2 tablespoons of coconut oil, melted and cooled slightly.
Storage Requirements
Refrigerate - in a sealed container for up to 5 days. Can be gently reheated in microwave before eating.
Freezer – in a sealed container in layers separated by freezer wrap for up to 3 months. Thaw at room temperature. Can be gently reheated in microwave before eating.