CluckMuckCook

1 October 9, 2016 Breads

Basic Soft White Bread

Nothing beats the smell of a fresh loaf baking in the oven. In my opinion you cannot beat a soft white loaf covered with poppy seeds, slathered in butter and jam or toasted as big doorsteps the day after making it.

My first childhood memory of baking was with my dad. I was probably around 7-8 years old and he had decided to start bread making. As this was well before the internet, I to this day have no idea where he got the recipe from. I would guess by the outcome it was from the local brick maker! The loaf that came out of the tin had the same density of lead. We decided to offer it to the birds, even they struggled to break through the impenetrable crust. Our dawn chorus for weeks after was birds tweeting with lisps whilst their poor little beaks recovered!

A good few years later I am glad to say we can now bake a lovely soft and light loaf.

Makes: 1 small loaf
Oven Temp: Gas 6, 400F, 200C (180C Fan)

Ingredients
225g white bread flour
1 teaspoon salt
1 teaspoon fast acting yeast
1 teaspoon caster sugar (or honey)
150 ml luke warm water
30g butter (melted) or olive oil
A little extra flour for dusting
A little oil for greasing the loaf tin
1 egg to glaze
Poppy seeds optional
1 loaf tin

Instructions
1.Sift flour into a large bowl or the bowl of a stand mixer with the dough hook attached.
2.Add the yeast and sugar to one side of the bowl. Add the salt to the other side of the bowl. This helps stop the yeast being retarded by the salt.
3.Make a well in the centre and add in the water and cooled melted butter.
4.Mix together well and bring to a ball. You do not want an over dry dough or it will not rise well. I prefer my dough on the slightly wetter side at this point as when you start kneading you can add a little flour to bring it to a smooth and silky consistency.
5. Knead for 10 minutes by hand or 7 minutes in a stand mixer with a dough hook.
6. Once the dough is smooth and elastic, gather into a ball and put it in a lightly oiled bowl, cover the bowl with plastic wrap or a bag and leave it to rise in a warm spot until it has doubled in size.
7. Once doubled in size it is time to ‘knock it back’ Basically just punch all the air out of it and knead for 30 seconds.
8. Shape the dough to fit your loaf tin. Cover with oiled plastic wrap and leave to rise until doubled again.
9. Preheat oven to 200C/180C Fan.
10. Carefully egg wash the top of the loaf and sprinkle with a little salt (or poppy seeds if using). Do not let the egg wash touch the tin as that will make removing it very hard.
11. Bake for around 30 mins until the loaf is golden brown and sounds hollow when tapped underneath. Cool on a wire rack.

Basic Soft White Bread

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

A small lovely soft and light loaf.

Author: CluckMuckCook

Serves: 1

Ingredients

225g white bread flour
1 teaspoon salt
1 teaspoon fast acting yeast
1 teaspoon caster sugar (or honey)
150 ml luke warm water
30g butter (melted) or olive oil
A little extra flour for dusting
A little oil for greasing the loaf tin
1 egg to glaze
Poppy seeds optional
1 1lb loaf tin

Instructions

Oven Temp: Gas 6, 400F, 200C (180C Fan)
Sift flour into a large bowl or the bowl of a stand mixer with the dough hook attached.
Add the yeast and sugar to one side of the bowl. Add the salt to the other side of the bowl. This helps stop the yeast being retarded by the salt.
Make a well in the centre and add in the water and cooled melted butter.
Mix together well and bring to a ball. You do not want an over dry dough or it will not rise well. I prefer my dough on the slightly wetter side at this point as when you start kneading you can add a little flour to bring it to a smooth and silky consistency.
Knead for 10 minutes by hand or 7 minutes in a stand mixer with a dough hook.
Once the dough is smooth and elastic, gather into a ball and put it in a lightly oiled bowl, cover the bowl with plastic wrap or a bag and leave it to rise in a warm spot until it has doubled in size.
Once doubled in size it is time to 'knock it back' Basically just punch all the air out of it and knead for 30 seconds.
Shape the dough to fit your loaf tin. Cover with oiled plastic wrap and leave to rise until doubled again.
Preheat oven to 200C/180C Fan.
Carefully egg wash the top of the loaf and sprinkle with a little salt (or poppy seeds if using). Do not let the egg wash touch the tin as that will make removing it very hard.
Bake for around 30 mins until the loaf is golden brown and sounds hollow when tapped underneath. Cool on a wire rack.

Recipe adapted from Leiths Baking Bible.

1 October 8, 2016 Cakes

Vanilla and Honey Madeleines

Madeleines are delicious little light buttery french cakes, traditionally made in a tin shaped like a scallop shell. They are kind of a cross between a biscuit and a cake. Hard on the outside with a soft light and fluffy sponge center.

They can be a little tricky when trying to make these in the traditional method, making the batter in the same way you would normally make a Genoise sponge mix. But I came across this easier method which are just as delicious and satisfying to eat or dunk with a lovely cup of tea. Or in my case dipped in a strong espresso! The honey in the recipe gives an additional depth of flavour.

The sign of a good Madeleine I am told is the hump that forms on the back of the cake. You are aiming for a Quasimodo in “The Hunchback of Notre Dame” size hump. I did not get the same hump in this recipe but who cares, they taste fantastic!

To prevent the purists or French from getting upset I will also post a more traditional recipe soon.

For additional twist you could add the zest of a lemon or orange to the wet mix before you combine the wet and dry ingredients.

Makes: 1 dozen cakes
Oven Temp: Gas 5, 375F, 190C (170C Fan)

Ingredients

100g plain flour
100g caster sugar
100g butter (melted)
1 egg yolk
2 egg whites
1 tbsp clear honey
1 tsp vanilla extract
Optional icing sugar for dusting

Instructions

Preheat oven to 375F/190C
1.Grease a 12 hole madeleine tin with a small amount of the melted butter and dust lightly with flour.
You can use a small tart tin if you don’t have the a madeleine tin.
2.Combine the flour and sugar in a bowl.
3.In a separate bowl whisk together the cooled melted butter, egg yolk, honey and vanilla.
4.Whisk the two egg whites to stiff peaks.
5.Mix the liquid mixture into the dry ingredients until evenly combined.
6.Gently fold in the egg whites in two batches using a metal spoon or spatula, making sure all the egg white is incorporated.
7.Divide the mixture between the prepared moulds. Do not overfill as these will expand, a large teaspoon should be fine.
8.Bake for 10-12 mins until golden brown.
9.Leave to cool in the tin for a few minutes and then remove and allow to cool on a wire rack.
Dust with icing sugar before serving.

Vanilla and Honey Madeleines

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

Author: CluckMuckCook

Recipe type: Cakes

Serves: 12

Ingredients

100g plain flour
100g caster sugar
100g butter (melted)
1 egg yolk
2 egg whites
1 tbsp clear honey
1 tsp vanilla extract
Optional icing sugar for dusting

Instructions

Preheat oven to 375F/190C
Grease a 12 hole madeleine tin with a small amount of the melted butter and dust lightly with flour.
You can use a small tart tin if you don't have the a madeleine tin.
Combine the flour and sugar in a bowl.
In a separate bowl whisk together the cooled melted butter, egg yolk, honey and vanilla.
Whisk the two egg whites to stiff peaks.
Mix the liquid mixture into the dry ingredients until evenly combined.
Gently fold in the egg whites in two batches using a metal spoon or spatula, making sure all the egg white is incorporated.
Divide the mixture between the prepared moulds. Do not overfill as these will expand, a large teaspoon should be fine.
Bake for 10-12 mins until golden brown.
Leave to cool in the tin for a few minutes and then remove and allow to cool on a wire rack.
Dust with icing sugar before serving.

Adapted from a recipe found on the Good Food website by Mary Cadogan

2 October 8, 2016 Cakes

Lemon and Poppyseed Friands

I love a good old muffin, it’s versatile, easy and delicious. However when friends or family come round I like to serve Friands, as it seems like you have pushed the boat out making these fancy little french cakes.

They are super simple to make like a muffin. Friands are little cakes, typically oval shaped, originally from France. If you do not have a friand tin you can always use a muffin tin. The cakes are made with ground almonds, melted butter icing sugar and egg whites (instead of whole eggs) and a small amount of flour, which makes them super light and the almonds keep them moist.

Like muffins you can easily tweak the flavours to make a whole range of friands. Rather than poppy seeds, you could always add some blueberries or raspberries to the batter once mixed and gentle fold them in. Or swap out the lemon zest for orange zest and add in some cranberries.

A word of warning due to using 6 egg whites the batter can feel gloppy and with the poppy seeds a little reminiscent of frog spawn. Do not be put off by that. Once baked they are fluffy, light and delicious.

You will be a convert and your guest will be amazed at these little beauties. If you want to amp up the lemon flavour, I like to add half a teaspoon of a good lemon extract.

Makes: 1 dozen friands
Oven Temp: Gas 6, 400F, 200C (180C Fan)

Ingredients
6 egg whites
1 large or 2 small lemons
1 tablespoon poppy seeds
185 g butter, melted
120g ground almonds
240g icing sugar
75g plain flour
1/2 teaspoon lemon essence (optional)
Icing sugar to dust

Instructions
Preheat oven to 400F/200C.

1. Grease 12 x ½ cup oval friand tins or a 12-hole muffin tin; stand on a baking tray.
2.Place egg whites in medium bowl and whisk lightly until they have combined together. they should still be runny, transparent with just a little froth on the top.
3.Zest the lemon, sift icing sugar and flour into the egg whites and add all remaining ingredients into the bowl.
4.Stir with a wooden spoon or spatula until just combined.
5.Spoon mixture equally into the fraind or muffin tin .
6.Bake friands about 25 minutes until golden brown. Cool on a wire tray, topside up.
7.Serve friands warm, dusted with extra sifted icing sugar.

These store well for a few days in an airtight container.

Lemon and Poppyseed Friands

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Friands are little cakes, typically oval shaped, originally from France. If you do not have a friand tin you can always use a muffin tin. The cakes are made with ground almonds, melted butter icing sugar and egg whites (instead of whole eggs) and a small amount of flour, which makes them super light and the almonds keep them moist.

Author: CluckMuckCook

Recipe type: Cakes

Serves: 12

Ingredients

6 egg whites
1 large or 2 small lemons
1 tablespoon poppy seeds
185 g butter, melted
120g ground almonds
240g icing sugar
75g plain flour
½ teaspoon lemon essence (optional)
Icing sugar to dust

Instructions

Preheat oven to 400F/200C.
Grease 12 x ½ cup oval friand tins or a 12-hole muffin tin; stand on a baking tray.
Place egg whites in medium bowl and whisk lightly until they have combined together. they should still be runny, transparent with just a little froth on the top.
Zest the lemon, sift icing sugar and flour into the egg whites and add all remaining ingredients into the bowl.
Stir with a wooden spoon or spatula until just combined.
Spoon mixture equally into the fraind or muffin tin .
Bake friands about 25 minutes until golden brown. Cool on a wire tray, topside up.
Serve friands warm, dusted with extra sifted icing sugar.

Notes

These store well for a few days in an airtight container.

Adapted from a recipe by FoodtoLove

2 October 5, 2016 Biscuits

Rugelach

Rugelach, a perfect marriage between a cookie and a mini rich filled pastry, that looks like a mini croissant.

I came across these delights in Chicago when we lived in an apartment block above a Whole Foods store.

My lazy Sunday morning treat was to pop down and grab a box of freshly cooked Rugelach. The delicious fresh soft and crispy pastry, filled with a sweet almost baklava like nut and honey filling, went perfectly with a steaming hot cappuccino from the local coffee shop and back to the sofa with the Sunday papers.

Since returning to the UK, I have had to recreate them myself. The smell of them fresh out of the oven is to die for and they are so moreish. Make sure there are few people around, otherwise you may devour the 4 dozen all yourself!

Whilst I am a fan of the traditional nut filled version, one of my team members at work hates nuts with a passion. So I have adapted the recipe to use everyday store-cupboard staples, any jam, marmalade or spread will work. Although at Christmas time my favourite is blending up a jar of mincemeat and spreading that across the dough, for a mince pie inspired version.

As the dough makes 4 dozen cookies, have fun and try various fillings and find your own favourite.

The pastry is made with a mix of cream cheese and butter giving it a light buttery flavor with a slight delicious cream cheese twang.
With the addition of cream cheese though the dough is soft. So lots of time in the fridge is needed to be able to work and roll out. Work one ball at at time and leave the rest in the fridge until you are ready.

Makes: 4 dozen cookies
Oven Temp: Gas 3, 350F, 180C (160C Fan)

Ingredients
Pastry:
225g cream cheese, at room temperature
225g butter, softened/room temperature
50g caster sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
250g all-purpose flour
1 egg for egg wash

Traditional filling:
250g walnuts(chopped)
85g honey
110g raisins
1 1/2 teaspoons cinnamon

You can swap the walnuts and honey for pecans and maple syrup and leave out the raisins. Alternatively try pistachios and honey for a baklava inspired rugelach.

Quick and Easy Filling Ideas:

Raspberry Jam
Nutella/Chocolate Spread
Mincemeat(Blended in a food processor)
Peanut Butter and Jam

Instructions
To make the dough:
1. Preheat oven to 350F/180C. Line 2 cookie sheets with parchment paper or a silicon nonstick baking mat.
2. In a mixer with a paddle attachment or with wooden spoon, cream together butter and cream cheese until well combined light and fluffy. Make sure both are at room temperature or they will not blend as well.
3. Add the caster sugar, salt and vanilla extract and mix until combined.
4. Mix in the flour until combined. Do not over mix or the dough will get tough.
5. Form the dough into a ball and put onto a well floured surface. Cut the ball into quarters and wrap each in plastic wrap. Put in the fridge for an hour.

Making the traditional filling:
1. Put all the ingredients apart from the raisins into a food processor and blitz to a fine crumb.

Putting it all together:
1. On a well-floured board, remove one ball from the fridge and roll into a 9 inch circle(I use a cake tin as a template).
2. Sprinkle a 1/4 of the nut mix and a 1/4 of the raisins.
3. Cut the circle into 12 equal wedges – cut into quarters, then each quarter into thirds (I use a pizza cutter for ease).
4. Starting with the wide edge, roll up each wedge like a mini croissant. Place the cookies on a baking sheet lined with parchment paper. Chill for 30 minutes.
5. Lightly beat the egg and brush with egg wash and sprinkle with some additional sugar.
6. Repeat until all balls of dough have been used .
7. Bake for 15 – 20 minutes until golden brown

If using one of my quick filling suggestions, just spread lightly and evenly over the dough and roll.

Adapted from an Ina Garten recipe.

Rugelach

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Prep time

30 mins

Cook time

20 mins

Total time

50 mins

Delicious rugelach cookies

Author: CluckMuckCook

Recipe type: Biscuits

Serves: 48

Ingredients

Pastry/Dough
225g cream cheese, at room temperature
225g butter, softened/room temperature
50g caster sugar
¼ teaspoon salt
1 teaspoon vanilla extract
250g all-purpose flour
1 egg for egg wash
Traditional filling:
250g walnuts(chopped)
85g honey
110g raisins
1½ teaspoons cinnamon

Instructions

To make the dough:
Preheat oven to 350F/180C. Line 2 cookie sheets with parchment paper or a silicon nonstick baking mat.
In a mixer with a paddle attachment or with wooden spoon, cream together butter and cream cheese until well combined light and fluffy. Make sure both are at room temperature or they will not blend as well.
Add the caster sugar, salt and vanilla extract and mix until combined.
Mix in the flour until combined. Do not over mix or the dough will get tough.
Form the dough into a ball and put onto a well floured surface. Cut the ball into quarters and wrap each in plastic wrap. Put in the fridge for an hour.
Making the traditional filling:
Put all the ingredients apart from the raisins into a food processor and blitz to a fine crumb.
Putting it all together:
On a well-floured board, remove one ball from the fridge and roll into a 9 inch circle(I use a cake tin as a template).
Sprinkle a ¼ of the nut mix and a ¼ of the raisins.
Cut the circle into 12 equal wedges - cut into quarters, then each quarter into thirds (I use a pizza cutter for ease).
Starting with the wide edge, roll up each wedge like a mini croissant. Place the cookies on a baking sheet lined with parchment paper. Chill for 30 minutes.
Lightly beat the egg and brush with egg wash and sprinkle with some additional sugar.
Repeat until all balls of dough have been used .
Bake for 15 - 20 minutes until golden brown
If using one of my quick filling suggestions, just spread lightly and evenly over the dough and roll.

Notes

Makes: 4 dozen cookies
Oven Temp: Gas 3, 350F, 180C (160C Fan)

You can swap the walnuts and honey for pecans and maple syrup and leave out the raisins. Alternatively try pistachios and honey for a baklava inspired rugelach.
Quick and Easy Filling Ideas:
Raspberry Jam
Nutella/Chocolate Spread
Mincemeat(Blended in a food processor)
Peanut Butter and Jam

1 October 4, 2016 Bake with the kids

Traditional Sugar Cookies

I do love creating a twist on a simple recipe. A basic sugar cookie is super simple to make, delicious, sweet and chewy and the options of what you can add to it are limited only by your imagination.

The sugar cookie is the go to basic cookie of America. I discovered them when I was fortunate to have the opportunity to live and work in Chicago as an expat and I came across the endearing passion that the Americans have for baking. I came back with a big book of “family” recipes from my co workers and over time they will work their way to this blog. Verena’s lemon bars are a delight and not to be missed.

These sugar cookies are a great staple to have in your repertoire and fantastic with an espresso to cut through the sweetness. For the UK pallet they can seem a bit sweet but the kids love them.

I am always torn between making a sugar cookie and a traditional Scottish shortbread. Which is a recipe for another day

I normally make a large batch and split the dough in two. One half for the kids and one half for the parents. The boys favourite is stuffed to the brim with Smarties or chocolate M & M’s. Whilst for the adults I love freeze dried strawberry or raspberry pieces.

Recipe

Makes: 3 dozen cookies
Oven Temp: Gas 3, 325F, 170C (150C Fan)

Ingredients
225g butter, softened/room temperature
300g caster sugar
1 egg
300g plain flour
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract

Instructions
1. Preheat oven to 325F/170C. Line 3 cookie sheets with parchment paper or a silicon nonstick baking mat.
2. In a mixer with a paddle attachment or with a wooden spoon, cream together butter and caster sugar until pale, light and fluffy, Incorporate the egg and vanilla extract and mix until combined.
3. Mix in the dry ingredients; flour, baking powder and salt until combined. Do not over mix or the cookie will get tough.
4. At this stage add any additional ingredients such as choc chips, smarties or freeze dried fruit and mix until evenly distributed.
5. Scoop cookie dough into balls about the size of a walnut.
6. Place each ball of cookie dough onto the baking sheet lining. Leave an inch or two between each one for spreading and gently flatten slightly.
7. Bake for about 8 – 10 mins until lightly golden brown.
8. Cool on a wire rack then enjoy. These keep well in an airtight tin

Adapted from a recipe by Robyn Stone | Add a Pinch

Traditional Sugar Cookies

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

Delicious soft and chewy sugar cookies

Author: CluckMuckCook

Serves: 36

Ingredients

225g butter, softened/room temprature
300g caster sugar
1 egg
300g plain flour
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract

Instructions

Makes: 3 dozen cookies
Oven Temp: Gas 3, 325F, 170C (150C Fan)
Preheat oven to 325F/170C. Line 3 cookie sheets with parchment paper or a silicon nonstick baking mat.
In a mixer with a paddle attachment or with a wooden spoon, cream together butter and caster sugar until pale, light and fluffy, Incorporate the egg and vanilla extract and mix until combined.
Mix in the dry ingredients; flour, baking powder and salt until combined. Do not over mix or the cookie will get tough.
At this stage add any additional ingredients such as choc chips, smarties or freeze dried fruit and mix until evenly distributed.
Scoop cookie dough into balls about the size of a walnut.
Place each ball of cookie dough onto the baking sheet lining. Leave an inch or two between each one for spreading and gently flatten slightly.
Bake for about 8 - 10 mins until lightly golden brown.
Cool on a wire rack then enjoy. These keep well in an airtight tin