Lemon, Basil & Chilli Sorbette

I made a lemon, basil and chilli sorbette. The flavours go particularly well together, so why not whip them up into a sorbette? (That's my reasoning anyway!) For the base recipe I used the lemon sorbette recipe from Linda Tubby's Ices Italia, adding into it shredded basil leaves and chilli flakes. Start with the sugar syrup, one and a half cups of water to 1 cup sugar, add to it rind of 4 lemons, and heat until the sugar dissolves completely, about 3 minutes on high. I then added it into the juice of four lemons (I would've liked more lemon, but four lemons was all I had. (I found, later, that it was enough, the scant 1/2 pint that four lemons yielded) The chilli was a bit of a last minute light bulb- I opened the spice cupboard and saw a bottle of chilli flakes, and so proceeded to toss into the warm mixture approximately a teaspoonful. I left that to cool, then sieved out the bits of lemon, and rind. Of course, that removed the chilli flakes, so I tossed into it anther spoonful along with 26 leaves of chopped up basil. That was done the wrong way 'round, the ideal method would be to sieve out the bits when it was hot, add in the basil leaves so they infuse, let it cool, and then add in the chilli so that there are wonderful bursts of hot chilli in every spoonful, along with the crisp zing of lemon and minty bites of basil. (That's the way it'll be done next time, then.) All that went through the process of chilling, freezing, mixing, freezing, until it was time to blend the sorbette before the final freeze. I tasted it and decided it needed more basil, so into a food processor  went 18 more leaves of basil, along with the sorbette, and that was blitzed until the sorbette was fluffy and churned, ice crystals broken up, and speckled with green flecks of the basil and red of chilli flakes. It looks lovely, but i'm not going to lie, if one didn't know what it was, one would think it was parsley sauce.
But the taste! Oh, I think it tastes wonderful. The fresh burst of lemon, the heat of chilli, the minty flavour that the basil lends to it, it tastes fizzy on the tongue, and the gorgeous combination dances in your month and makes you laugh a little crazy. Its true, I was standing at the kitchen counter eating spoonful after not-so-frozen spoonful from the tub, grinning like a loon at the explosion of flavour and the burn of chilli on my lips, and my brother walked in, took one look at me, and proclaimed that I was quite mad. Mad though I may be for liking it, it really does taste all that explosively wonderful.
To be honest, its nowhere near a perfect sorbette, and i'm sure some may not like it. Certainly if you do not like strong flavours, or cannot handle chilli, or find basil absolutely repulsive, or intensely dislike lemon, you're obviously not going to like it. My little brother tried it and pronounced it yuck on the account of it being 'too citrus-ey' (the lemon), 'too chilli' (the chilli flakes) and 'too minty' (the basil)... Well! Yes, the balance of flavours does need adjusting, as I added a little too much chilli, so that does pack quite a punch, but I do have a hypothetically correct recipe, which i'll leave here, until I get round to re-trying it.

LEMON, BASIL, AND CHILLI SORBETTE 

(Keep in mind this is not a tried and tested perfect recipe.)

INGREDIENTS:
1 1/2 Cups cold water
1 cup caster/ granulated sugar
rind of 4 lemons
juice of 4 lemons (approx, 1/2 pint)
35-40 (medium sized) basil leaves, shredded.
1tsp chilli flakes, lightly toasted

METHOD:

1. In a small pan, place the water, sugar and lemon rind. Bring to boil, then simmer for approximately three minutes, stirring once, until all the sugar granules have dissolved.
2. Juice four lemons, place in heatproof bowl or jug. (Don't worry about getting lemon flesh or seeds in it, it'll be sieved out later) Pour into it the sugar syrup mixture. Leave to cool slightly, it should be very hot, but not steaming. 
3. Strain the mixture into a bowl, or directly into a freezer-proof container. Add into it the basil leaves, stir, and leave to cool.
4. When sufficiently cool, stir in the chilli flakes, and place the container uncovered into the coldest part of the freezer. Freeze for two hours, checking after one and a half hour. With a fork, scoop the frozen outer edges into the middle, smushing it until it is more or less combined. Return to the freezer. repeat again after another one and a half hour, then return to the freezer until it has frozen through, but not completely solid. 
5. Remove  from freezer, break up, and place into a food processor. Process until smooth and fluffy, then return to the container, cover, and freeze until you wish to serve. You may need to taste it after processing it, if you wish to add more basil or chill, return to the processor with the added ingredients, and process until combined. 
6. If the sorbette is frozen solid, remove from the freezer approximately 20 minutes before serving. 

This is the hypothetically correct recipe. I think I would lightly toast the chilli flakes before adding them into the sorbette, taking care not to burn them, as that releases the fresh, lovely smell of the chilli, rather than not toasted. This sorbette tastes lovely added to a glass of ginger ale, or lemonade, or a melon fizz smoothie. Hell, I tried it with the chocolate gelato I made previously, and that tasted good too. (That surprised me) Try it with whatever you wish, or on its own, that tastes lovely too. 

Tarte Au Citron

Smells delicious.

...Or 'The Lemon Tart'. One of the best tarts ever.
I was reminded of this when I saw Norman (yes, Bake-Off again) making a tarte-au-citron, so I dug out the tart tin and had a go. I was not disappointed. Mmm, the taste of tangy lemon cutting through a sweet creamy custard, set in a rich, buttery pastry. What's not to like about this delicious beauty? (I went easy on the icing sugar though. No golf ball and muslin for me, thank you.)
This recipe is from the DK step-by-step baking book. If you prefer the flavour of lemon to be subtle and less tangy, simple halve the amount of lemons.

TARTE AU CITRON
INGREDIENTS:
175g (6oz) Plain flour
85g (3oz) Chilled butter
45g (1 1/2oz) Caster sugar
1 Egg

FILLING:
5 Eggs
200g (7oz) Caster sugar
Finely grated zest and juice of 4 lemons
250ml (8floz) Double cream
Icing sugar, to dust

Lemon rind, to decorate.

METHOD:

1. To make the pastry, blitz flour, sugar, and butter in a food processor. Tip into a bowl, then add in the egg, and mix until all the ingredients are well mixed, and draw together to form a ball.
2. On a lightly floured surface, roll out the dough to fit into a 24cm / 9 1/2 inch loose bottomed tin. Line the tin, cut off the overhang, and then place into the refrigerator. Chill for at least 30 minutes.
3. For the filling, beat together the eggs and sugar until combined. Whisk in the lemon juice and zest, and then the cream. Chill for an hour.
4. Preheat the oven to Gas Mark 5. Line the pastry case with baking paper, then tip in baking beans. Bake blind for 10 minutes, then remove the baking beans and baking paper, and bake for a further 5-9 minutes until crisp and lightly golden.
5. Reduce the temperature to Gas mark 2. Place the tart tin on a baking tray. Carefully pour in the filling, taking care to avoid dripping. Do not allow the filling to spill over. Bake for 30 minutes, or until just set.
6. Remove from oven and leave to cool. Dust with icing sugar and decorate with lemon rind. Serve.

Chocolate, Beetroot, & Pine-Nut Gelato

Upon spying a packet of cooked beetroot lying atop the kitchen counter, my thoughts immediately
jumped to 'gelato!' maybe it was bake-off. Maybe it was my sudden craving for chocolate ice cream. Who knows? What I did do is go ahead and make a gelato containing beetroot. And chocolate. And pine nuts for an added texture and crunch. And so the chocolate, beetroot, and pine-nut gelato was born.

I really do not know how to make chocolate ice-cream
look more appetising. I tried. It's brown. 'nuff said.

I used cooked, packaged, whole beetroot for this recipe. The chocolate required should have at least 60% cocoa solids, the more the better. And although the original recipe I adapted calls for a sugar thermometer, I do not own one (yet) so I made do without. Also, if you have an ice cream machine, it would be extremely helpful. I do not, so I had to make do with beaters, and then clean up a lot of mess. (Ah, the joy.)
The original recipe can be found in a book called 'Ices Italia', by Linda Tubby, which is an absolutely amazing book. I love it. You should definitely do yourself a favour and purchase it. It's great, I swear. So, without further ado, here we go:

CHOCOLATE, BEETROOT, AND PINE-NUT GELATO

INGREDIENTS:
175ml Whole milk
65g Caster sugar
2 Eggs
125g Good quality dark chocolate
142ml Whipping cream
3oz Pine nuts, lightly toasted
3 cooked whole beetroots, Pureed.

METHOD:

1. Pour the milk in a saucepan and heat over low heat until bubbles start to appear around the edges.
2. Meanwhile, whisk the eggs and sugar together in a heatproof bowl. Pour in the hot milk and stir well.
3. Wash out the pan and pour the mixture back in. Cook over a medium heat with a heat diffuser mat under the pan, whisking constantly, for 8-10 minutes, until the foam begins to disappear from the surface. (if you have a sugar thermometer, let the temperature reach 75oC/167oF. Do not let it get any hotter, otherwise it will curdle. If you do not own a heat thermometer, continue cooking whilst whisking until most of the bubbles disappear from the

   

   Adding in the chocolate.
   Gorgeous colour, isn't it?

Coffee & Pecan Cupcakes

Cupcake!

 So! The Recipe! Well. I packed up all the cupcakes and sent them off... And then I made some more. Because I wanted cupcakes and there were none left. And guess what? This time, I made the coffee chocolate crème before I began with the cupcakes, and it thickened and set beautifully! And these cupcakes were much, much more yummier! For the first batch of cupcakes, I used the step-by-step Butter-and-sugar, then eggs, then flour and flavours method, but for the second batch, I used the all in one method, and I was done so much quicker. Also, For the first batch, because the crème did not set enough (I lack patience), I mixed in extra blitzed nuts. Today, I didn't bother, because there was no need. I did, however, add extra into the cake mixture to balance the coffee, and to make up for the lack of nuts in the crème. I also used a Philadelphia/cream icing for the top today, which is much smoother, and tasted better (I think, anyway), so I'll mention that recipe, however, if you do want to use the mascarpone-cream frosting recipe, head over to my Tiramisu cupcakes post, and you'll find that recipe there.
(Also, the coffee-chocolate crème recipe and idea is shamelessly stolen from the episode of Sweets Made Simple by Kitty Hope and Mark Greenwood) (I have no regrets.)

COFFEE AND PECAN CUPCAKES
Makes approximately 18

INGREDIENTS:
FOR THE CAKE:
4oz Baking butter
4oz Caster sugar
4oz Self-Raising Flour
1tsp Baking powder
3oz Pecans, Blitzed
3tsp Instant coffee, dissolved in 2tsp boiling water
2oz Grated dark chocolate
2tsp Vanilla extract

FOR THE COFFEE CREME:
4tbsp Coffee and Chicory essence
3tbsp Cold water
2tbsp Light soft brown sugar
100g Milk chocolate, broken into pieces.

CREAM CHEESE FROSTING:
142ml Double/whipping cream
140g Philadelphia
1tsp Vanilla extract
Icing sugar to sweeten.

METHOD:
FOR THE COFFEE CREME:

1. Place coffee and chicory in a small saucepan. Add in the water and sugar and bring to a boil, stirring. lower the heat and let simmer for 1 minute.
2. Remove from heat and stir in the chocolate, whisking until melted and well combined.
3. Let it cool slightly, and then place into the refrigerator for at least 1 hour, until thickened and set slightly.

FOR THE CAKE:

1. In a mixing bowl, combine the flour, sugar, baking powder, chocolate and pecans. Add in butter, eggs, vanilla extract and coffee, and beat on high speed for 2-3 minutes, until well combined.
2. Divide into cupcake cases, putting in enough batter so that they're 3/4 full.
3. Bake on Gas Mark 5 (Moderately hot) for 15-18 minutes, until they have risen well and the skewer comes out clean.
4. Leave to cool.
5. Once cooled, carefully cut a circle into the top of each cake. Lift out gently and place a spoonful of crème into each, replacing with the cut out cake. Press in gently. (It may ooze out a little, but that doesn't matter, it'll get covered with the frosting.)

CREAM CHEESE FROSTING:

1. Place all the ingredients in a bowl and stir gently until combined. Whisk in medium/high speed until thickened. It will still have a slightly soft consistency. Do not over whip, as it may split.
2. Place in a piping bag with a star nozzle, and pipe over each cupcake.
3. Decorate cupcakes with whole pecans, dust with cocoa, or leave plain. It's up to you, really, whatever suits your fancy.

This process may seem slightly lengthy, but its worth it, I swear. The whole process, took me two hours- more or less- from start to finish, including clean up, breakfast, and various other chores. Making the frosting whilst the cakes are cooking saves time, and the best thing is, you don't need to let the cakes cool completely before filling them with the crème, and by the time you're done doing that, they're cooled enough for the frosting, because the crème is chilled enough to cool the cupcake.
I think cupcakes make such wonderful wedding favours, don't you?

They remind me of 99p flake ice-cream cones for some reason.

(My blogger is messing up again. It's not letting me add any pictures. I'll try again later. However, you can find picures on my Instagram page, @emmyjay19 , and on my twitter page, @MyraJay7 if you wish.)
EDIT: Ok, pictures working again.

Cupcakes...

My father requested that I make cupcakes for him to share with his work colleagues. Well, of course I jumped at the opportunity to try out a new recipe... but then I was stumped. What flavours should I go for? What should go in the middle? What should they be topped with? I don't want to do something dull and boring, because, to be honest, baking generic, dull things is tedious and mind-numbingly boring, and extremely off putting. If I want to make something, I want it to be exciting! It has to be original, new, different, wonderful!... otherwise what's the point?
... I think I'm going to go with coffee and pecan.
Yes, yes, that's quite generic and so normal, quite a classic, I know, I know. But I have to take into consideration the recipients of said cupcakes, while they're not old, shrivelled up dried prunes that enjoy nothing more that looking down their noses at all thing experimental and new, they're probably not going to appreciate something crazy such as black pepper and honey, or earl grey and orange. And my father finds the colour of red velvet absolutely repulsive. same goes for blue velvet, purple, or green. He's not a fan of strange, or vibrant coloured food. (He once told me that the brown colour of chocolate ice-cream was off-putting, and therefore made it look unpalatable. I was left bemused and temporarily speechless.) But. Generic though the flavour combinations may be, I guarantee you my cupcakes will be opposite. (Fingers firmly crossed!)
I plan on making them tomorrow. For the cupcakes, I intend to loosely follow the recipe for the tiramisu cupcakes, adding into it ground pecans. After the cakes are done, I shall cut of some of the top and add a filling of coffee and chocolate crème. And as for the topping, well, I've not decided yet. Maybe I'll go for a mascarpone frosting, or a white chocolate frosting with a dash of coffee, topped with the classic pecan half? hmm. I don't want to add so much coffee so as to overbalance the taste of pecan, but then again, if its a coffee cupcake, it should really taste of coffee. I don't know. I'll wing it when the time comes!
So hopes on line for tomorrow! I shall post my results. And pictures...

UPDATE:
I decided to get an early start today; make the cakes, then pop to Asda while they cool for mascarpone and cream... so I prepped my ingredients, and put the butter and sugar in the Kenwood to cream... and then discovered I had no cupcake cases left, except garish pink ones with hearts and heels that are truly an eyesore. So a trip to Asda for five ingredients turned into an hour long trip that resulted in us coming back with half the week's shopping, and many other things besides.
Anyway, the cakes are done and cool, (and taste yummy according to my mother) and I'm just waiting for the crème to chill and set slightly, so I can finish filling and decorating the cupcakes. I'm sorely tempted to put the damn thing in the quick freeze, it's taking that long. I knew I should have done that first!
Aw hell, I'm putting it in the quick freeze. Fingers crossed it doesn't form ice crystals and turn into a gelato-sorbette hybrid.


UPDATE (LATER STILL..)
Whooooo they taste great! And they look pretty darn good too. I made 20 for my father's colleagues, as requested, and there were a few extra besides, which are all gone now. (Majority were scoffed by my younger siblings as soon as they returned from school.) All that's left to do is pack them up into individual cupcake boxes to be sent off tomorrow, but I've left that bit for morning, because I find that the cupcakes tend to absorb the smell of cardboard if left in the boxes too long.
Overall, they're a pretty darn good take on the classic coffee and walnut cake, if the reactions (and empty plates) are anything to go by. My momma has already requested that I make more so she can 'enjoy them with her cuppa.' I shall post the recipe tomorrow. Or whenever I can. Which will hopefully be soon...

Battered Chicken Strips With Roast Veg

Dinner yesterday was lazy dinner of fried battered chicken strips, roast veg, and salad (read: lettuce). Except it wasn't, because who knew frying chicken could take so long- and make so much mess? Well, yes, I guess that if you're baking two things at once that need to be kept-a-close-eye-on, frying chicken, putting away the shopping, and setting the table at once, it is going turn into a long- and messy- process. For some reason I always end up doing things like that. I could win awards for multi-tasking. (And mess-making, but let's just ignore that.)
Anyhow, when all was said and done, dinner was quite delicious. And easy too, if you stick to one thing at a time.

BATTERED CHICKEN STRIPS WITH ROAST VEG

INGREDIENTS:
For the chicken:
500g Boneless chicken
1-2 cloves garlic, crushed
Salt
Freshly ground white pepper
For the batter
3 Cups plain flour
2 Eggs
3 Cups soda water
3tsp dried sage, crushed
Salt and pepper to taste

METHOD:

1. Cut the chicken into strips.
2. In a bowl, mix together the garlic, salt and pepper, and then add in the chicken strips. Mix thoroughly, and then set aside for approximately an hour.
3. Mix all the ingredients together to form a smooth batter. You may need to add in more soda water if the mixture is too thick.
4. Dip the chicken pieces in plain flour, then dip in batter. Fry in batches  on low heat until the chicken is cooked through, and the batter is crisp and golden. Place on a kitchen towel to drain.

Roast veg:
1 Butternut, peeled, deseeded, and cut into chunks
7-8 Shallots, peeled and cut into quarters

 METHOD:


1. Boil butternut and shallots separately until just softened. Drain and place into small roasting tins.
2. Into the butternut, add butter, salt, sugar, a sprinkle of chilli flakes, rosemary, and a drizzle of lemon juice. Toss until mixed.
3. For the shallots, place olive oil, salt, pepper, lemon, rosemary, honey, chilli flakes, and red wine vinegar in a bowl. Stir thoroughly until combined, then drizzle over the shallots and toss until coated evenly.
4. Place both trays into the oven, and bake until cooked through and slightly crisp at the edges.

Serve chicken strips with roast vegetables and salad.

"Pass The Scones, Please!"

Absolutely delicious.

Yep, you guessed it. It's a scone recipe. The perfect British cliché, scones slathered with strawberry jam and lashings
of cream, perfect with a hot cuppa for afternoon tea. This scone recipe produces the unhealthiest, yummiest, lightest and most delicious scones I've tasted. And I've tasted a LOT of scones.
To achieve light, soft scones, avoid handling the scone dough too much. You can add whatever you wish into the mixture at step 3, be it chocolate chips, candied peel or dried fruit. The recipe says three cups of flour, but more or less may be needed, depending on the consistency of the dough.

INGREDIENTS:
2tbsp Clarified or unsalted butter
3tbsp Caster sugar
1 Egg
1 Cup double cream
1tsp Vanilla extract
1/2 tsp Salt
2tsp Baking powder
3 Cups plain flour

METHOD:

1. Beat butter and sugar until pale and fluffy
2. Add in the egg and vanilla and beat well.
3. Stir in double cream. do not beat.
4. Mix together the dry ingredients, then sift into the cream mixture and fold in until it forms a soft dough.
5. Roll out dough and cut into rounds.
6. Place on a baking sheet and brush with milk. Bake at gas mark 7 until the scones crack slightly, then lower the temperature to 5, and bake until golden.
7. Remove from oven, sandwich with generous amounts of cream and jam, and enjoy.

Impatiently waiting for scones to cool!