PENGUIN CAKE PAN RECIPES
DON ANGIE'S TRE LATTE OLIVE OIL CAKE RECIPE | EPICURIOUS
This is a tres leches meets olive oil cake, lightened up with a chiffon base to help soak in all of the milk, and brightened with fragrant lemon zest.
Provided by Angie Rito
Yield Serves 10-12
Number Of Ingredients 23
Steps:
- Preheat the oven to 325°F.
- Make the cake: In a large bowl, whisk together the egg yolks, ¾ cup cold water, olive oil, vanilla paste, and ¾ cup of the sugar until well combined. In a separate bowl, sift together the flour, baking powder, and salt. Mix the flour mixture into the egg yolk mixture, carefully folding with a spatula until well incorporated.
- In a stand mixer with the whisk, whip the egg whites, cream of tartar, and lemon zest on medium-high until very frothy and thickened, 2 to 3 minutes. Gradually add the remaining ¾ cup sugar, little by little, to incorporate it into the egg whites. Keep whipping the eggs until they’re slightly shiny, have some volume, and just barely hold their shape (soft peaks), about 2 minutes.
- Remove the bowl from the mixer and add the egg yolk/flour mixture little by little, folding with a rubber spatula, until very well combined.
- Pour the batter into an ungreased 9 × 13-inch baking pan. Bake until a knife inserted into the center comes out clean, 35 to 45 minutes. Cool upside down, in the pan, on a wire rack. (This will help the cake retain its height.)
- Meanwhile, make the soaking liquid: In a large bowl, stir together whole milk, condensed milk, evaporated milk, olive oil, vanilla paste, salt, and lemon zest. Set aside.
- Once the cake is cool, carefully run an offset spatula or butter knife around the sides of the pan to release the cake from the sides, but leave the cake in the pan.
- Poke holes all across the surface of the cake with a cake tester or toothpick and pour the milk mixture slowly and evenly over the top (it may take a few minutes for the mixture to soak all the way in). Cover the cake and refrigerate overnight.
- Just before serving, make the mascarpone topping: In a stand mixer with the whisk, whip the heavy cream on medium-high speed until thickened and it just barely holds its shape, about 2 minutes. Add the mascarpone, vanilla paste, sugar, and salt and whip briefly to combine.
- Spread all of the topping across the top of the cake with an offset spatula or the back of a large spoon.
- To serve, slice the cake into roughly 3-inch squares. Drizzle with the olive oil and top with lemon zest. Leftovers keep, tightly sealed in the refrigerator, for up to 3 days.
MADHUR JAFFREY'S MUSHROOM CURRY | VEGETARIAN CURRY RECIPES
From Madhur Jaffrey's 100 Essential Curries, this mushroom dish is a must. Use large seasonal mushrooms and tomatoes to create this spicy vegetarian curry.
Provided by Madhur Jaffrey
Yield Serves 4
Number Of Ingredients 1
Steps:
Put the ginger, onion and garlic into the container of an electric blender along with 3 tablespoons water and blend until smooth. Wipe the mushrooms with a damp cloth and cut them into halves or quarters, depending upon size.
Put 3 tablespoons of the oil in a non-stick frying pan and set over high heat.When hot, put in the mushrooms. Stir and fry for 2–3 minutes or until the mushrooms have lost their raw look. Empty the contents of the pan into a bowl.Wipe the pan.
Put the remaining oil into the pan and set over high heat. When hot, add the paste from the blender. Stir and fry for 3–4 minutes until it starts turning brown. Add 1 tablespoon of the yoghurt and fry for 30 seconds. Add another tablespoon of the yoghurt and fry for 30 seconds. Do this a third time. Now add the tomato purée and fry for 30 seconds. Add the ground coriander and stir once or twice. Now put in 300ml (10fl oz) water, the mushrooms and their juices, salt and chilli powder. Stir and bring to a simmer. Turn the heat to low and simmer for 5 minutes. Sprinkle the green coriander over the top before serving.
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EASY BEEF WELLINGTON RECIPE BY MARY BERRY | XMAS DINNER ...
From thehappyfoodie.co.uk
1. Season the beef with black pepper. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over.
2. Put the beef fillet in a roasting tin and cook in a preheated oven at 220C (200C fan, Gas 7) for 25 minutes for rare beef, 35 minutes for medium, or 40 minutes for well-done. Leave to cool completely.
3. Meanwhile, melt the butter in the frying pan, add the onion and the mushrooms, and cook, stirring, for 3 minutes or until softened. Increase the heat to high, and cook until the excess moisture has evaporated. Turn into a bowl and leave to cool completely.
4. Add the liver pâté to the mushroom and onion mixture, season with salt and pepper, and stir well to combine.
5. To wrap the beef and pâté mixture in the pastry, roll out 300g (10 oz) of the pastry to a 30 x 40 cm (12 x 16 in) rectangle. Spread half of the pate mixture down the middle, leaving a 10 cm (4 in) border on each side.
Then, remove the string from the beef and place the beef on the pâté mixture. Cover the beef with the remaining pâté mixture.
Brush the pastry border with beaten egg. Fold the short sides of the pastry over the beef.
Fold over the long ends and turn the pastry over. Brush with beaten egg. Roll out the remaining pastry, and cut into strips, 5 mm (¼ in) wide. Arrange in a lattice pattern on top of the pastry, then glaze the strips with the beaten egg.
6. Bake at 220C (200C fan, Gas 7) for 45 minutes or until the pastry is crisp and golden. Cover with foil after 30 minutes to prevent the pastry becoming too brown. Leave to stand for about 10 minutes, then slice and serve with gravy.
SIMPLE CHOCOLATE TART | JAMIE OLIVER CHOCOLATE RECIPES
From jamieoliver.com
Calories 436 calories per serving
- Place the double cream, sugar and a tiny pinch of sea salt in a pan and bring to the boil.
- Break up the chocolate.
- As soon as the mixture has boiled, remove from the heat and add the butter and chocolate. Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny.
- Sometimes this mixture looks like it has split. Allow to cool down a bit more and whisk in a little extra cold milk until smooth.
- Scrape all the mixture into the cooked and cooled pastry shell with a spatula.
- Shake the tart to even it out and allow to cool for around 1 to 2 hours until it is at room temperature. Dust with the cocoa powder.
- Ultimately the pastry should be short and crisp and the filling should be smooth and should cut like butter.
EASY BEEF WELLINGTON RECIPE BY MARY BERRY | XMAS DINNER ...
From thehappyfoodie.co.uk
1. Season the beef with black pepper. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over.
2. Put the beef fillet in a roasting tin and cook in a preheated oven at 220C (200C fan, Gas 7) for 25 minutes for rare beef, 35 minutes for medium, or 40 minutes for well-done. Leave to cool completely.
3. Meanwhile, melt the butter in the frying pan, add the onion and the mushrooms, and cook, stirring, for 3 minutes or until softened. Increase the heat to high, and cook until the excess moisture has evaporated. Turn into a bowl and leave to cool completely.
4. Add the liver pâté to the mushroom and onion mixture, season with salt and pepper, and stir well to combine.
5. To wrap the beef and pâté mixture in the pastry, roll out 300g (10 oz) of the pastry to a 30 x 40 cm (12 x 16 in) rectangle. Spread half of the pate mixture down the middle, leaving a 10 cm (4 in) border on each side.
Then, remove the string from the beef and place the beef on the pâté mixture. Cover the beef with the remaining pâté mixture.
Brush the pastry border with beaten egg. Fold the short sides of the pastry over the beef.
Fold over the long ends and turn the pastry over. Brush with beaten egg. Roll out the remaining pastry, and cut into strips, 5 mm (¼ in) wide. Arrange in a lattice pattern on top of the pastry, then glaze the strips with the beaten egg.
6. Bake at 220C (200C fan, Gas 7) for 45 minutes or until the pastry is crisp and golden. Cover with foil after 30 minutes to prevent the pastry becoming too brown. Leave to stand for about 10 minutes, then slice and serve with gravy.
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