Eclairs With Baileys Whipped Cream

I decided to make eclairs for charity event at work ( Macmillan Cancer Support ). Of course things what looks simple is not always the case. I thought the choux pastry will be nightmare to make but how wrong i was. It was actually easier than i thought. The trouble i had was with the filling. Everything went wrong and i was close to pulling my hair out.

First the Polish custard ( budyn ) turn into liquid and after running out of ingredients i decided i will use whipped cream. And again how wrong i was. The cream would not thicken up and after while turned into liquid ( again! ). At that point i was so angry i decided to wake my mum up for some advice. The advice what i got did not help me. I had no alternative but to call it a day.

The first thing in the morning  ( 4 AM !!!! ) i went to search for a shops which were open so early and sold cream. I found one which solved my problem. Then i was racing back home to whip the cream and fill the eclairs. Somehow i finished them just in time.

When i thought the stress was all over i realize now that the eclairs will be eaten by my work colleagues. The feedback was quite good and when i looked over and saw that all my eclairs gone, my day was not so bad after all 🙂

Ingredients

Makes 12

For choux pastry

  • 125 ml water
  • 125 ml full-fat milk
  • 1 tsp caster sugar
  • 1 tsp salt
  • 110 g unsalted butter
  • 140 g plain flour
  • 5 eggs

For the filling

  • 2 tbsp icing sugar
  • 500 ml whipping cream
  • 3 tbsp Baileys

For the icing

  • 50 g dark chocolate, finely chopped
  • 50 ml double cream
  • 2 tbsp Baileys

Method

Preheat the oven to 200° C and grease a large baking tray.

Pour the water, milk, sugar and salt into a pan. Add the butter. Bring to the boil, add the flour and remove from the heat. Stir vigorously until the dough is smooth. Return the pan to the heat, stirring. The dough will dry out and form a ball that comes away from the sides of the pan. Tip it into a large bowl.

Add the eggs one by one, beating well until the mixture is smooth and glossy.

Transfer the paste into a piping bag with a large plain nozzle. Pipe the mixture onto a baking tray into 10 cm lengths. Leave room between each eclair.

Bake for 25 minutes. Then reduce the temperature to 180° C and bake for further 15 minutes. Remove from the oven and pierce a hole in the bottom of each one to let any steam out. Split each eclair in half length ways.

For the icing put the chocolate and double cream in a heatproof bowl over a pan gently simmering water. Stir until smooth and shiny. Add the Baileys. Leave to cool.

For the filling whip the cream in a large bowl for a few minutes. As the cream start to thicken add the icing sugar and Baileys. Whip until stiff peaks form.

Pipe the cream into the bottom half of the eclairs. The top half dip in the icing.

eclair

eclair

eclair

 

 

 

 

 

 

 

 

 

Beef Burger

Sink your teeth into mouth watering burger.

Ingredients

Serves 4

  • 1 tbsp olive oil
  • 2 onions, chopped
  • 1 spring thyme, leaves picked
  • 2 tbsp chopped parsley
  • 500 g lean minced beef
  • 10 g breadcrumbs
  • 1 egg
  • salt & pepper
  • 4 buns
  • 100 g blue cheese
  • 1 tomato, cut thick slices
  • 1 onion, sliced
  • handful rocket
  • ketchup

Method

Heat the olive oil in a frying pan on a medium heat. Add the onion and fry for 5 min. Then reduce the heat and cook the onion until slightly caramelised. Leave to cool.

In a large bowl mix together thyme, parsley, beef, breadcrumbs, egg, salt & pepper and the cooled onion. Divide the mixture into four and mould a round shape.

Heat the frying pan on a medium heat. Fry the burgers for 4 minutes on each side.

Halve the buns. Place the burgers on the bottom half of each bun. Add blue cheese, tomato, a ring of onion, rocket and ketchup. Add the other halves of the buns on top and serve immediately!

beef burger

beef burger

 

Mojito Cupcakes

It’s Sunday! You deserve cupcake.

Ingredients

For the cupcakes

  • 120 g buttermilk
  • 10 g mint leaves, bruised
  • 190 g plain flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 110 g unsalted butter, at room temperature
  • 200 g caster sugar
  • 2 eggs, at room temperature
  • zest & juice of 1½ limes
  • 2 tbsp white rum
  • ¼ tsp vanilla extract

To brush the cupcake

  • 2 tbsp white rum
  • 2 springs fresh mint

For the frosting

  • 335 g unsalted butter, at room temperature
  • 530 g icing sugar
  • 1½ tbsp lime juice
  • 3 tbsp white rum

Method

Put the buttermilk and mint leaves in a saucepan and warm until just starting to steam. Cover and leave to cool ( about 20 minutes), then strain the buttermilk into a bowl using a fine mesh sieve. The buttermilk may appear curdled, it will come back together. Set aside.

Preheat the oven to 170° C.

In a bowl mix together the flour, baking powder and salt. Set aside.

Using electric mixer beat the butter and sugar together until pale, about 5 minutes. Then add the eggs, one at time. Add the lime zest & juice, vanilla extract and rum. Mix until combined, the mixture may start to look curdled, but don’t worry.

Now add the flour mix in three batches, alternating with buttermilk in two batches. Mix until combined.

Divide the batter between 12 muffin cups. Bake for 25 minutes or until slightly golden.

Put the mint springs and rum in a saucepan and warm until just start to steam. Cover and leave to cool.

Cool the cupcakes for 5 minutes then brush the tops with mint infuse rum. Set aside.

For the frosting. Whip the butter for 5 minutes. Add icing sugar in batches and mix until all is incorporated. Add the lime juice & rum and mix until combined. Done !

 

mojito cupcake

mojito cupcake

 

mojito cupcake

 

Recipe taken from Brown Eyed Baker

 

 

 

Orange And Chocolate Tart

Just try it! The orange filling is divine. But be careful with custard (orange filling) my first attempt ended with scrambled eggs.

Ingredients

  • 375 g pack sweet shortcrust pastry
  • 2 tbsp cocoa powder
  • flour for dusting

For the orange filling

  • 5 medium oranges, zest and juice kept separate
  • 200 ml double cream
  • 4 eggs, beaten
  • 85 g caster sugar

For the chocolate drizzle

  • 85 g dark chocolate ( 70% cocoa)
  • 100 ml double cream
  • 2 tbsp golden syrup

Method

Put the pastry into a food processor, add the cocoa, pulse until combined, the knead on a floured surface until evenly brown.

Use to line a 23 cm fluted tart tin, and prick the base with a fork. Chill for 30 minutes.

Heat the oven to 200 ° C. Line the pastry case with baking parchment. Fill with baking beans and bake for 15 minutes. Remove the beans and parchment, then bake for 10 – 15 minutes more until the pastry feels dry all over. Leave to cool.

For the orange filling, strain the orange juice, then measure 250 ml into a saucepan. Add the cream and bring to the boil. Whisk the eggs and sugar in a bowl. Then gradually whisk the hot cream into the mix. Return the custard to the pan and cook for about 5 minutes whisking on a medium heat. Should be thick enough to coat the back of a spoon.

Strain into a jug, whisk in the zest and pour the custard into the pastry case. Cool and chill ideally over night.

Melt the chocolate with cream and golden syrup until smooth. Spoon over the tart. Done!

Recipe by Jane Hornby

orange and chocolate tart

orange and chocolate tart

 

 

Lamb Balti

This slow-cooked curry made from tender lamb shanks. Maybe it is not quick but definitely very easy and how delicious. Right now this is my favorite lamb balti.

Ingredients

  • 4 lamb shanks
  • 4 onions, halved and sliced
  • 100 g fresh ginger, peeled and chopped
  • 6 garlic cloves
  • 400 g can chopped tomatoes
  • 6 tbsp balti paste
  • 2 tbsp garam masala
  • 4 tsp brown sugar
  • pomegranate seeds
  • coriander leaves

For the curry paste marinade

  • 2 tbsp balti paste
  • 2 tbsp sunflower oil
  • juice 1 lemon
  • 2 tsp each ground cumin, brown mustard seeds, ground tumeric
  • 1 tsp ground cinnamon

Method

The day before, mix all the marinade ingredients together. Put the lamb shanks in a roasting tray and rub the marinade all over them. Cover and chill overnight.

Heat the oven to 220° C. Roast the lamb for 20 minutes to brown. Reduce the heat to 160° C. Cover the tray tightly with a couple of layers of foil, so that no steam escapes. Return the tray to the oven for 3 hours.

After 3 hours uncover the lamb and increase the heat to 180° C. Scatter the onions into the juices in the tin, then return to the oven for 30 minutes, uncovered.

Put the ginger, garlic, chopped tomatoes, balti paste, garam masala and sugar into a blender. Whizz until smooth.

Stir the paste into the onions and return the tray to the oven for a final 30 minutes.

Scatter the lamb with pomegranate seeds and coriander.

Recipe by Sarah Cook

lamb balti

 

lamb balti

lamb balti

lamb balti

lamb balti

 

Indian Hot-Water Crust Pie

If you like hot water crust pie and Indian spices then i have got something special for you.

Ingredients

For the chicken filling

  • 2 tbsp coriander seeds
  • 5 dried re chillies
  • 4 tbsp sunflower oil
  • 1 tsp fenugreek seeds
  • 2 onions, sliced
  • 5 garlic cloves, crushed and chopped
  • 2.5 cm fresh ginger root, grated
  • 1 tsp red chilli powder
  • 1 tsp ground coriander
  • 800 g chicken thighs, boneless and skinless, cut into 2.5 cm cubes
  • 400 g can chopped tomatoes
  • salt
  • ½ tsp mango powder
  • 1 tsp garam masala

For the hot water crust pastry

  • 500 g plain flour
  • 200 ml water
  • 120 g butter
  • 70 g lard
  • 1 tsp salt

Method

Put the coriander seeds and whole chillies in a dry frying pan over a low heat. Toast until they just start to change colour. Once done, put the coriander seeds in a pestle and mortar and crush them to split the seeds. Set aside the whole chillies.

Heat the oil in a frying pan. Add the fenugreek seeds and whole chillies and stir until they turn golden-brown. Add the onions and cook until browned. Stir in the garlic, ginger, crushed coriander seeds, chilli powder and ground coriander.

Add the chicken and fry over high heat until the chicken starts to colour. Add the chopped tomatoes and cook for 5 minutes. Then add the salt, mango powder and garam masala. Cook for 15 minutes, or until the chicken is cooked through. Leave to cool.

Preheat the oven to 200° C. You will need 20 cm cake tin.

Place the flour into a large bowl.

Place the water, butter, lard and salt into a saucepan and heat until just boiling. Pour it the bowl with the flour. Stir with a wooden spoon until all the ingredients are combined. Tip the dough out onto a lightly floured work surface and knead to a smooth dough.

Roll out large circle of dough and using the rolling pin to help you, line the prepared tin. Spoon the filling into the pastry lined tin. Press it down and level the surface. Using the remaining pastry, roll out the pie lids. Brush the top edges of the pastry in the tin with beaten egg yolk and place the pastry lids on top. Pinch the pastry edges together to seal and trim the edges neatly. Make steam hole in the top of the pie and brush with more egg yolk.

Bake for 1 hour, or until the tops are golden-brown.

Leave to cool completely on a wire rack before serving.

Recipe for the chicken filling taken from The Great British Bake Off

hot water crust pie

hot water crust pie

hot water crust pie

hot water crust pie

hot water crust pie

 

 

Vietnamese Caramel Trout

A little effort recipe that looks and tastes amazing.

Ingredients

  • 50 g golden caster sugar
  • 1 tbsp Thai fish sauce
  • 1 red chilli, sliced
  • large piece of ginger, finely sliced
  • 2 rainbow trout fillets
  • 2 heads bok choi, halved
  • juice ½ lemon
  • steamed rice, to serve

Method

Put the sugar in a pan and add a splash of water. Heat gently, until the sugar dissolves. Turn up the heat and bubble until it turns a dark amber colour.

Add the fish sauce, ½ of the chilli and ½ of the ginger. Then add 1 tbsp water to dilute. Boil again until syrupy, then add the fish fillets ( skin side down) and add bok choi.

Cover the pan and simmer until the fish is cooked ( 4-5 min ) and the bok choi is wilted. Turn off the heat, add the lemon juice and scatter with the remaining chilli and ginger. Serve with rice.

Recipe taken from BBC Good Food

Beer Can Chicken

This method of cooking a chicken keep the meat tender and juicy.

Ingredients

  • 1.5 kg chicken
  • can of beer

For the rub:

  • 4 tbsp olive oil
  • 1 tbsp muscovado sugar
  • 1 tbsp sweet smoked paprika
  • 1 tsp cayenne pepper
  • 2 tsp English mustard powder
  • 2 tsp dried thyme
  • salt & black pepper

Method

Preheat the oven to 200°C.

To make the rub, mix all the ingredients together then massage it into the skin even inside the cavity.

Use can opener to take off the top of the can of beer. Pour out half the beer and leave rest in the can, it will keep the chicken moist while it cooks. Place cavity of chicken, legs pointing down, onto open can so that it supports chicken upright. Sit the chicken on a baking tray, place in the bottom of the oven and cook for around 1 hour 20 minutes, or until golden and cooked through. Let chicken rest 10 minutes before carving.

Serve with roast vegetables.

beer can chicken

 

beer can chicken

 

beer can chicken

 

beer can chicken

 

Baked Potatoes

Transform basic baked potato with melted cheese topping. Great comfort food!!!

Ingredients

  • 4 medium baking potatoes
  • 1 tbsp olive oil
  • 25 g butter
  • 1 onion, chopped
  • 250 g lardons
  • 2 tbsp double cream
  • 200 g Gruyère cheese, grated
  • 4 tbsp chopped parsley

Method

Heat the oven to 200°C. Prick the potatoes all over with a fork, then rub with half the oil, salt and black pepper. Bake in the oven for about 1 hour 20 minutes. (If you have got microwave with oven function – jacket potato – then the baking time is 20 minutes!!!)

Heat the remaining oil and half the butter in a frying pan. Add onion and gently cook until soft and golden. Remove from the pan. Add the lardons and fry until crisp.

Halve each potato lengthways ( careful, they’re hot! ), then scoop out most of the potato into a bowl, leaving a potato skin shell with a thin layer of potato. In the bowl mix the potato with butter, cream, lardons, onion, ¾ of cheese and half the parsley. Season with salt and pepper. Spoon back into the potato shells and top with the remaining cheese. Return to the oven for 10-15 minutes until melting and golden. Sprinkle with the remaining parsley. 

baked potato

bake potato

baked potato

baked potato

bake potato

 

 

Chicken With Garlic And Chestnut Stuffing

This is an all-in-one dish, very tasty, perfect for dinner parties or for Sunday dinner. 

Ingredients

  • 1 deboned chicken, wings removed
  • olive oil

For the stuffing:

  • 1 onion, diced
  • 1 garlic clove, chopped
  • 1 celery stick, diced
  • 50 g pine nuts
  • 75 g cooked chestnuts, broken into pieces
  • 50 g cooked rice
  • 2 tbsp chopped parsley
  • salt and black pepper

For the dressing

  • bunch of flat leaf parsley
  • 1 garlic clove, chopped
  • ½ tbsp wholegrain mustard
  • 2 tbsp red wine vinegar
  • 5 tbsp olive oil

Method

Preheat oven to 180°C.

Prepare stuffing. Heat a large frying pan over a medium heat and add a glug of oil. Add the onion and gently cook for 4 minutes, the add the garlic and cook for another 2 minutes. Add the celery, stir in the pine nuts and chestnuts. Season well. Add the cooked rice and parsley and stir. 

Place the deboned  chicken skin side down. Season inside. Place the stuffing in the centre of the chicken and fold the sides around it. Tie the chicken with string, then turn over so that the breast faces upwards.

Drizzle olive oil over the chicken and season with salt and pepper. Place in a roasting tray and roast for 1 hour, basting now and again. Turn the oven up to 200°C and roast for further 25 min until the chicken is cooked through and the skin golden and crisp. Remove and rest before serving.

Make the parsley dressing. Finely chop the parsley and garlic. Mix with the mustard, vinegar,  olive oil.

Serve the stuffed chicken in slices with the dressing spooned on top.

chicken with garlic and chestnut stuffing

Recipe taken from Gordon Ramsay’s Ultimate Cookery Course