Seven Minute Frosting

There’s something so comforting about good old vintage recipes, isn’t there? This one’s a classic, so elegant and with an almost other-worldly feeling.

DSC07685

  • 2 egg whites
  • 300g / 1 1/2 cups white sugar
  • 2 tsp light corn syrup
  • 80ml / 1/3 cup cold water
  • dash of salt
  • 1 tsp vanilla
  1. Place all ingredients except vanilla in top of double boiler (not over heat); beat 1 minute with electric whisk.
  2. Place over – but not touching – boiling water and cook, beating constantly for about 7 minutes until stiff peaks form. Be careful not to overcook!
  3. Remove from boiling water, add vanilla and beat again until of spreading consistency.
  4. Once your cake, muffins or cookies of choice have completely cooled, you may use this beauty to frost them. It hardens after a bit, giving it a very satisfying light crunch.

BONUS TIPS:

  • I like to frost Devil’s Food Cake with this beautiful frosting. I love the contrast between the very dark chocolatey cake with this luminous white frosting.
  • The thinner the layer of frosting, the quicker it will set and harden.

 

 

Brulée Brie and Bacon wrapped dates

Happy Sunday everyone! Today you get a 2×1 offer: 2 recipes in one post. Lucky you! Although to be fair, both recipes are fairly easy, quick to make, and go together very well.

Brulée brie is apparently all the rage at this very moment, or how kids are calling it these days “trending”. It is all over Instagram, it has its own hashtag, as all important things in life must according to The Internet – man, I sound really old and whiny-. It is one of those wonderful things that will have its minute or two of glory and then everyone will move on to the next thing. But I wanted very badly to give it a try, especially since I got this lovely torch as a Xmas gift and I had not put it to use yet (shame on me).

DSC08237

  • Brie cheese
  • brown sugar
  1. Slice the cheese and arrange them next to each other. Then carefully spoon some brown sugar on top of each slice.
  2. The final AND most exciting step of this recipe: TORCH! Torch that motherf***er! Torch until the sugar has caramelized beautifully on top of the cheese, and wait a bit for it to set. And then struggle to keep your hands off until served!

DSC08258

  • Pitted dates
  • Bacon rashers
  1. Wrap the dates in bacon. I usually cut one slice in half and that’s enough to wrap two dates. Otherwise the bacon to date ratio is unbalanced for my taste.
  2. Put a non-stick pan on medium heat and fry on all sides until the bacon is crispy.

Feel free to write your thanks for sharing this wonderful recipes with you lot!

Bunyols de vent – Mallorquin sweet puffs

In Mallorca, this time of the year we celebrate St. Ursula (21st October) or mostly known as the Virgins’ Day. The story behind is quite gruesome, involving St. Ursula and 11000 virgins’ pilgrimage to Rome through Germany, where they were killed by the huns as they didn’t accept their sexual advances. The current tradition, however, is much nicer. A girl can receive a carnation and a serenade from a boy who shows interest in her, and in return she’ll invite him to these traditional puffs or fritters.

DSC07824

This is one of those recipes that everyone’s grandmother knows how to make, and of course everyone’s grandmother makes the best without a shred of doubt. It is fortunately a simple enough recipe, just quite messy and slightly time consuming. But once you pop just one of these into your mouth and it dissolves into sugary goodness, all the work is well worth it, I promise you this much.

  • 2 eggs
  • 500g / 2 cups boiled potatoes, mashed
  • 250g / 1 cup flour
  • 1 tsp dry yeast
  • a few tbsp water
  • vegetable oil for deep frying
  • powder sugar (you can also use normal sugar)
  1. Mix the yeast with the water and let sit for about 10 minutes.
  2. Add the rest of the ingredients and mix well until it forms a soft dough, and allow to rise for at least half an hour.
  3. Put a deep pot on medium heat and add enough oil for deep frying.
  4. This is the tricky part. You’ll need to have wet hands for this, the bowl with the dough on one side and the pot with the hot oil on the other. Wet your hand, take a small amount of dough and poke it to make a small hole. Then the wet hand drops the dough into the oil. Do only a few puffs at a time so you don’t overcrowd the pot.
  5. Allow each puff to brown on one side, then use a skimmer to gently flip the puff to cook on the other side. Once brown on both sides, scoop out and onto a serving plate with some absorbent paper on it.
  6. Sprinkle some sugar on the puffs and enjoy! Don’t forget to breathe in between helpings, these are so good I won’t be held responsible for anyone choking up on too many!

DSC07839

BONUS TIPS:

  • You can also make them with sweet potato. You can either substitute the entire amount of potato for sweet potato, or do half and half.

Basic caramel sauce – with candy thermometer

DSC06967

Here is another wonderful recipe perfect for Autumn – although let’s face it, caramel is wonderful anytime of the year!-. It was only a few years ago that I first tried making caramel. The first batch without a candy thermometer must have been beginners luck, because it turned out absolutely perfect. So I naively convinced myself that was it, I had mastered the art of caramel where so many others had failed miserably – no holding back on my chuffiness here -. It wasn’t until I tried a second time, that I realized it wasn’t all perfect in my little unicorn land. It cristallized, it crumbled, it burned on the bottom of the pot, it was a sugary mess. And then my bestie came to the rescue! She bought me a candy thermometer for Christmas, and ever since then I haven’t had a failed batch of this creamy sugary goodness.

So my first and most crucial piece of advice to you if you want to embark on this adventure of caramel making is: purchase a candy thermometer! You won’t regret it. I know there are plenty of recipes out there that don’t use one, but it’s such an imprecise science that it just doesn’t work for me. If it does for you, go you!

  • 200g / 3/4 cups white sugar
  • 120ml / 1/2 cups cream (minimum 30%)
  • 90g / 1/3 cups butter at room temperature
  1. Pour the sugar in a tall pot with some water, so the consistency will be that of wet sand. The water will evaporate with the heat anyway, so don’t worry too much about the amount. At this stage just leave the sugar to heat and do it’s thing, don’t fiddle with it, don’t brush water on the sides, just leave it alone! Trust me on this.
  2. Heat at medium high until the candy thermometer marks around 300ºF, then take off the heat.
  3. In a separate pot, or in the microwave, heat up the cream but don’t bring to a boil.
  4. Add the butter to the sugar and stir until completely dissolved. You can put it back on the stove if you have trouble melting the butter, and take it back off as soon as it’s all well mixed.
  5. Add the cream carefully, it will bubble up. Stir with a metal whisk until smooth.

This slideshow requires JavaScript.

BONUS TIPS:

  • Add some salt to make salted caramel. I actually do this every single time!
  • Use on ice cream, toast, waffles or pancakes, even fruit (just yesterday, G used it to dip some apple slices and it was delicious!). The possibilities are endless!