Innholdsfortegnelse for Best of Baking i delicious. Cookbooks

IT’S HARD TO think of anything that comforts quite like a homemade creation fresh from the oven. No matter if it’s a crunchy pastry parcel, sweetly scented pudding or a generous slice of chocolate cake, everything baked is golden to us. Jam-packed with recipes to suit every mood, this book will become your new baking best friend. Start at p 8 with sweet and savoury small bites, from scrolls and sausage rolls to muffins, then get set to master everyday bakes such as scones, focaccia and simple cakes, ideal for whipping up whenever the fancy takes you (p 28). It wouldn’t be a baking book without savoury pies, and we’ve assembled some of our best from p 46, including old-school classics and favourites with a twist. And there’s more pastry…

FRUIT FLAVOURS TAKE CENTRESTAGE IN THESE PUDS. PERFECT FOR LOW-FUSS ENTERTAINING, EACH ONE IS EASY TO PREPARE, BUT DELIVERS BRILLIANCE IN BUCKET-LOADS POPPYSEED LEMON DELICIOUS WITH LEMON CREAM SERVES 4-6 150g unsalted butter, softened, plus extra to grease1 cup (220g) caster sugar4 eggs, separatedFinely grated zest of 2 lemons plus½ cup (125ml) juice2 tsp poppy seeds120g self-raising flour, sifted300ml milk LEMON CREAM 1 cup (250ml) thickened cream½ cup (125ml) creme fraiche20g pure icing sugar, siftedZest of 3 lemons Preheat oven to 180°C. Grease a 25cm (2L) ovenproof dish. For the lemon cream, place thickened cream, creme fraiche, icing sugar and the zest of 2 lemons in a stand mixer fitted with the whisk attachment and whisk until stiff peaks. Chill until ready to serve. Place butter and sugar in a…

GLAMMED-UP HIGH TEA Grab your cake stand and most elegant china for an indulgent high tea to remember. Fennel & silverbeet mini spanakopita, p 17 Goat’s cheese, leek & artichoke quiche, p 70 Hindbærsnitter (Danish raspberry slice bars), p 24 Sour cream scones with mixed-citrus marmalade, p 43 Honey joy cheesecake, p 130 BAKE-AHEAD PICNIC FEAST These prep-ahead delights will make your next al fresco dining experience a dream come true. Kangaroo sausage rolls, p 17 Potato focaccia with roasted garlic & herb butter, p 34 Ginger, tahini & white chocolate cookies, p 26 Sticky ginger & almond cake, p 43 Chocolate & pistachio baklava with coffee honey syrup, p 107 A DINNER PARTY WITH SPICE Fragrant spices and rich flavours run through every mouthful of this must-make meal. Curry pasties,…

IT’S BOLOGNESE, BUT NOT AS YOU KNOW IT… USE THE CLASSIC PASTA SAUCE IN THIS CROWD-PLEASING POT PIE TOPPED WITH PUFF PASTRY AROMATIC SLOW-COOKED LAMB IS THE LUXE FILLING FOR THIS PIE, HIDDEN BENEATH FOLDS OF CRISPY FILO AND BALANCED BY A FRESH HERB SALAD AND TANGY SALSA BUTTER CHICKEN PIE SERVES 4-6 2 tbs extra virgin olive oil1 onion, finely chopped2 garlic cloves, crushed4cm piece (20g) ginger, finely grated1kg chicken thigh fillets, cut into thirds¼ cup (70g) mild tandoori paste2 tbs tomato paste1 tsp ground turmeric½ cup (105g) dried red lentils400g can chopped tomatoes1 cup (250ml) coconut milk200g frozen baby spinach75g unsalted butter, melted and cooled9 sheets fresh filo pastryCoriander leaves and thick natural yoghurt, to serve Heat oil in a large flameproof casserole dish over medium heat. Add…

WITH A PERFECT HARMONY OF SALTY AND SWEET FLAVOURS, THIS TRIPLE-CHOCOLATE CAKE IS TOPPED WITH A PEANUT BUTTER FROSTING YOU’LL WANT TO EAT EVERY DAY OUR ELEGANT CHOCOLATE TART IS ALL ABOUT BALANCE, WITH RYE BREADCRUMBS IN THE PASTRY COMPLEMENTING THE RICH GANACHE AND SWEET FENNEL-INFUSED STRAWBERRIES CHOCOLATE GANACHE TART WITH ROASTED STRAWBERRIES SERVES 8-10 You will need a 22cm fluted tart pan and baking weights for this recipe. 500g strawberries, hulled, any large ones halved1 tsp fennel seeds, toasted and crushed2 tsp pure icing sugar CHOCOLATE & RYE PASTRY ½ loaf (350g) dark rye bread, crusts removed, chopped2 tbs Dutch cocoa powder, sifted⅓ cup (40g) pure icing sugar, sifted1¼ cups (185g) plain flour150g cold unsalted butter, chopped SOUR CREAM GANACHE 175g dark (70%) chocolate, chopped1 cup (250ml) thickened cream½…

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HAND-HELD, SNACK-SIZE AND FILLED WITH DELICIOUS PORK AND PARMESAN, THESE PASTRIES ARE ALWAYS A WINNER WHEN ENTERTAINING A CROWD WITH PLENTY OF CHEESE AND FRESH HERBS, SPANAKOPITA IS SUCH A FEEL-GOOD DISH. THIS MINI VERSION MAKES SHARING THE LOVE EVEN EASIER CURRY PASTIES MAKES 10 250g potatoes, peeled, cut into 1cm pieces500g chicken thigh fillets, cut into 2cm pieces3 garlic cloves, crushed5cm piece (25g) ginger, peeled, finely grated2 tbs curry powder50g ghee1 onion, finely chopped1 tsp garam masala250g Greek-style yoghurt, plus extra to serve¼ cup (35g) currants5 sheets frozen shortcrust pastry, thawed1 egg, lightly beaten, for eggwashFinely chopped red chilli and lime wedges, to serve Preheat oven to 180°C. Line a baking tray with baking paper. Place potato in a small saucepan of salted water and bring to the boil.…

TOMATO & MANCHEGO TARTE TATIN SERVES 6 60g unsalted butter2 tbs extra virgin olive oil600g white onions, thinly sliced4 garlic cloves, thinly sliced800g heirloom cherry tomatoes1 cup (100g) coarsely grated manchego1½ cups fresh white breadcrumbs¼ cup (55g) caster sugar¼ cup (60ml) sherry vinegar½ bunch marjoram, leaves picked, plus extra leaves to serve375g frozen sheet all butter puff pastry (we used Carême brand), thawedChervil leaves, to serveBurrata, to serve (optional) Preheat oven to 220°C. Place half the butter and half the oil in a medium saucepan over medium-low heat. Add onion and garlic, and season. Cook for 20-25 minutes until softened and lightly caramelised. Set aside. Heat remaining 1 tbs oil in a 27cm ovenproof non-stick frypan over medium-high heat. Add tomatoes and cook, stirring occasionally, for 8-10 minutes until blistered…

IF YOU DON’T HAVE A BUNDT TIN YET, NOW’S THE TIME TO GET ONE… CUT YOURSELF A SLICE TO REVEAL THE MARBLED LAYERS AND ENJOY THE SWEETLY SPICED FLAVOURS BASQUE COFFEE CHEESECAKE WITH VANILLA CARAMEL SERVES 30 2kg cream cheese, chopped, at room temperature3 cups (660g) caster sugar10 eggs⅓ cup (20g) instant coffee, dissolved in⅔ cup (165ml) boiling water, cooled1½ tbs vanilla bean paste½ cup (75g) cornflour600ml thickened creamChocolate coated coffee beans, roughly chopped, to serve VANILLA CARAMEL 1 cup (220g) caster sugar¾ cup (185ml) thickened cream2 tsp vanilla bean paste Preheat oven to 220°C. Line a 37cm x 26cm x 5cm roasting pan with 2-3 sheets of baking paper, allowing an overhang on each side. Place half the cream cheese in a food processor and whiz until very smooth.…