Aqua Marina Guest House, Mossel Bay

Dave’s mum has moved to Sedgefield which is ‘around the corner’ from us as compared to Sandton where she was living. Even though the travelling time amounts to the same – 4 hours per car or 4 hours at the airport / flying / travelling to and from the airport, it is cheaper and easier for us to visit her in Sedgefield. The drive is fairly easy and we return to Mossel Bay after having lunch with Marguerite and stay at the Aqua Marina Guest House which is run by Noel and Alida Hudson. Noel is extremely friendly and chatty and Alida is fantastically helpful and accommodating.

Aqua Marina Guest House View Aqua Marina Guest House, Mossel Bay

Aqua Marina Guest House View

Each room has a king size bed, a television set and its own DSTV (satellite) decoder. This is great for us as we can watch the sport and read the news and sports news while we are there. Dave and I read in bed before going to sleep and the lamps on the bedside tables provide adequate light for us to do so. There are comfortable chairs in each room so you can sit and read if you want to and a space where I can sit and do my make up or dry my hair (the hair dryer is part of the room’s amenities). If you are not a TV fan there is a radio complete with CD player in the room.

Aqua Marina Guest House Rooms Aqua Marina Guest House, Mossel Bay

Aqua Marina Guest House Rooms

There are dustbins in both the bedroom and the bathroom, a box of tissues in the bedroom and a laundry bag is provided as well as bathrobes and slippers. The bar fridge has milk and bottles of complimentary water which to me is a nice touch as I drink quite  a lot of water at night, and I try not to drink tap water out of the area in which we live. There are also complimentary rusks, tea and coffee with a small kettle, cups, mugs, glasses and a corkscrew provided. I love that there is a suitcase stand so that the case is always out of the way and the cupboards are large enough to take a week’s worth of clothes with ease and has proper hangers. The cupboard ‘hides’ the safe as also has mosquito repellent products in it which is a necessity in summer. Here you will also find the extra pillows and blankets.

Aqua Marina Guest House Fruit Platter Aqua Marina Guest House, Mossel Bay

Aqua Marina Guest House Fruit Platter

The first time we stayed the room we chose had only a shower, but the second time we had a shower and bath in our bathroom. The bathroom is fully equipped with hand lotion, hand cream, shower gel, shampoo, conditioner, body lotion, soap, cotton wool, ear buds, nail file, dental floss, toothpaste, sewing kit, shower cap, shaving kit, leather shoe wipes, shoe mitt and bubble bath. The showers are very nice and have an anti slip mat in them. The water pressure is good and the size of the shower is adequate. The only problem is the water temperature will change spontaneously if someone else in the house is using water. This is a simple problem to fix.

Aqua Marina Guest House Breakfast Aqua Marina Guest House, Mossel Bay

Aqua Marina Guest House Breakfast

The entire place is spotless and there is free wifi. Unfortunately the signal strength is not really good throughout the house and a booster would probably make a huge difference to this. Each room has an air conditioning unit which we have not made use of as we are used to the heat! In case you have forgotten your plugs at home there are multi plugs and euro plugs in each room. Breakfast is amazing and starts with a choice of fruit juices and a huge platter of fruit. The fruit is seasonal and so in winter the platter might be substituted with pancakes. There is yoghurt to go with the fruit if you want as well as a choice of brown or white toast. There is a nice selection of jams and you can choose which way you would like your eggs done. I would recommend scrambled as opposed to poached or fried. The main breakfast ingredients are kept in warmer drawer with the plates. Alida dishes up a generous breakfast of potatoes, mushrooms, sausage, bacon and tomato, together with the eggs. I am not that keen on the ‘shaky cheese’ topping and must remember to ask Alida not to use it on our next visit. You will be given a choice of tea or coffee with your meal and the drinks are kept warm in the cutest ‘bags’ I have seen.

Contact them on +27 44 690 4677

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Olive Oil Ice Cream Recipe

Willow Creek Olive Estate recently extended their range of flavoured olive oils and they sent me a bottle of the Persian Lime Olive Oil to try out. This award winning olive oil is so heady with lime that I am absolutely in love with it. Willow Creek recommend searing some tuna in this oil, but I wanted to think a little bit outside of the box and so I created a recipe for an olive oil ice cream using this flavour. The lime was so refreshing in the heat of summer, and despite the ice cream using olive oil as an ingredient it was not fatty at all. I have also marinaded some olives in the Persian Lime Olive Oil, together with some indigenous rosemary, garlic flowers and garlic cloves.

Olive Oil Ice Cream Olive Oil Ice Cream Recipe

Olive Oil Ice Cream

Olive Oil Ice Cream

Ingredients:

  • 250mls milk
  • 250mls cream
  • 5 egg yolks
  • 85g sugar - I used fructose
  • 60mls olive oil

Method:

  • Place the milk and the cream into a sauce pan and bring up to blood temperature over a medium heat
  • Whisk the egg yolks and sugar until they are at a ribbon stage
  • Pour half the milk mixture onto the eggs, whisking all the time
  • Return the egg mixture to the milk, and stir continuously until a custard forms
  • Remove from the heat, pour into a jug and refrigerate overnight
  • Stir in the olive oil and churn until thick
  • Place into a freezer proof container and freeze for at least 4 hours
http://tandysinclair.com/olive-oil-ice-cream-recipe/
 Olive Oil Ice Cream Recipe

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Disclaimer: I was sent the bottle of olive oil as a gift. All opinions and facts in this post are my own. I was not required to write a blog post in exchange for this gift. This disclaimer is in line with my blogging policy.

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The Dogs Of Littlefield, Suzanne Berne

The Dogs Of Littlefield opening line: No one was very surprised when the signs began appearing in Baldwin Park.

The Dogs Of Littlefield The Dogs Of Littlefield, Suzanne Berne

The Dogs Of Littlefield

This has to be one of the most frustrating books I have ever read. It is set in a little village somewhere in Massachusetts where there are more psychologists than necessary. And why this is so is never dealt with. The main character in this book is Margaret Downing who is experiencing problems in her marriage and decides to have an affair with a local author. The inhabitants of Littlefield are under scrutiny from Dr. Clarice Watkins who has decided to study this community, rather than deal with her unrequited love for a married man.

I expect a good novel to end with maybe one or two things left unsaid for my imagination to ponder. But in this book chapter and paragraphs end off with many things left unsaid, that are then never answered. I do not want to guess if the stones represent lost children, or if the dead dogs are a metaphor for possibilities lost. I would not recommend that you rush out and buy this book which is described on the back as being darkly comic.

First published by the Penguin Group in 2013

ISBN number 978-0-241-00382-4

Paperback – 280 pages

Disclaimer: I was sent the book to review by Penguin Books South Africa. I was not required to write a positive review. This disclaimer is in line with my blogging policy.

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Roasted Tomato Salad Dressing Recipe

Late last year I participated in Yuppiechef’s annual cookathon and our meal started with a melon and avocado salad with a roasted tomato salad dressing. Tami commented that she was looking forward to the recipe for the salad dressing, and it has taken me quite some time to get it posted.

melon and avocado salad with a spicy seed brittle and a roasted tomato dressing Roasted Tomato Salad Dressing Recipe

melon and avocado salad with a spicy seed brittle and a roasted tomato dressing

 

We used up the first bottle of salad dressing over a couple of weeks and then I made my adapted version. I have used it on green salads, with coleslaw and even to top roast vegetables. I roasted a tray of mixed root vegetables and then topped it with the roasted tomato salad dressing. I left the vegetables to cool and this made for a really great salad to accompany our meal. This roasted tomato salad dressing is so versatile I have even used it with quinoa to add a great depth of flavour to a salad. Here I made a plain cucumber, tomato, feta and basil salad and tossed this with the roasted tomato salad dressing.

Roasted Tomato Salad Dressing Roasted Tomato Salad Dressing Recipe

Roasted Tomato Salad Dressing

Roast Tomato Salad Dressing

Ingredients:

  • 10 baby tomatoes, halved
  • 5 garlic cloves, halved
  • 150mls olive oil, plus extra for drizzling
  • salt and freshly ground black pepper to season
  • 15mls whole grain mustard
  • 15mls lemon juice
  • 15mls balsamic vinegar
  • 1.25mls sugar - I used fructose

Method:

  • Preheat the oven to 200° Celsius
  • Place the tomatoes and garlic onto a baking tray and drizzle olive oil
  • Season generously and cook for 15 minutes
  • Cool and then blend together with the rest of the ingredients
  • Store in the fridge and remove half an hour before serving
http://tandysinclair.com/roasted-tomato-salad-dressing-recipe/
 Roasted Tomato Salad Dressing Recipe

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Blog-checking lines: For March’s Daring Cooks’ Challenge, Ruth, Shelley and Sawsan asked us to totally veg out! We made salads and dressings, letting the sky be the limit as we created new flavors and combinations that reflect our own unique tastes.

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Cook From The Heart, Alida Ryder

Tagged Food For Every Mood, Alida’s second recipe book, Cook From The Heart is quite different from her first recipe book. In this recipe book Alida has provided us with recipes to suit every mood and the chapters are divided into happy, melancholy, celebrate, nostalgia, tranquil, anger, love and lazy. Before I get into the recipe book I want to state that I do not like the layout at all. However, I do like that each recipe has its own story. It makes the recipe book more personal and it is a great way to get to know Alida a little bit better. But the layout is detracting for my exacting eye and I wonder if this is a new look Penguin are going for? That aside, the photographs are stunning and accompany each recipe. From the happy chapter I will soon be trying the passion fruit lemonade (page 11) as it sounds absolutely refreshing. I just had to try the ultimate oven fried chips (page 25) and I made them for dinner last Saturday night. I love that I did not have to deep fry the chips but I was not sure how hot to make the oil. I suspect I did not get it hot enough and if you look closely at the photograph you can see bubbles. I would suggest you get the oil bubbling hot before putting the chips in. I also chose not to peel the potatoes as I was using small fir potatoes, but it is worth peeling them as Alida recommends.

Oven Fried Chips Cook From The Heart, Alida Ryder

Oven Fried Chips

Alida shares that the easiest chapter to write was the one providing recipes for melancholy moments. Food without a doubt is the ultimate comforter. I agree with Alida that roast chicken (page 38) is comfort food and it would be my wish for my least meal, if I ever get that blessing. I chose to make the lemon syrup pudding (page 62) as my tester recipe for the book and it was stunning.

Lemon Syrup Pudding Cook From The Heart, Alida Ryder

Lemon Syrup Pudding

Who can resist beef wellington with truffled porcini gravy (page 69) which appears in the chapter celebrate? Alida makes use of champagne and prosciutto in this section and her favourite recipe is the one for gnocchi with Gorgonzola cream (page 77). It is the nostalgic chapter that is true to everyone’s heart as these are the recipes passed down from generation to generation. Classics like avocado ritz (page 98) and crêpes Suzette (page 100) find a rightful home here but it is her kêrrie en rys (curry and rice) (page 106) that will have any South African nodding their heads with the mention of Mrs Balls Chutney.

I am so going to try the Asian noodle slaw (page 125) as I love the flavours. This recipe features in the chapter titled tranquil together with coconut curry mussels (page 131) and home-made ricotta cheese (page 141). I am adding this to my long to do list! It is the chapter on anger that finds no resonance with me as I do not cook when I am angry. It always results in disaster and on the rare occasion I am that angry, it is best we go out for dinner. In this chapter, Alida shares recipes for jalapeño poppers (page 168) which Dave has been making (hopefully out of love) for the past few months. We skip the crumbing stage and just do them straight on the braai (barbecue). I suppose the best expression of anger would be cooking me a dish of lamb vindaloo (page 170) as I can barely handle a mild curry dish. I am not sure why Alida’s ultimate award-winning chocolate peanut butter cake (page 174) is in this chapter, as it would make me quite happy to enjoy a slice. My true expression of love is making hollandaise sauce to go with eggs Benedict (page 203) and Alida has her recipe in the chapter titled love. Next time we have oysters I am going to try the 3 toppings (page 207) Alida uses as it is nice to experiment with different flavours on an ingredient I adore. Another of Alida’s favourite dishes appears in the lazy section and is for cheese stuffed arancini (page 222). These balls of delight are something I can make over and over again and enjoy with delight. 

The book contains a wealth of really good recipes and I can recommend that you find yourself a copy to enjoy, no matter your mood.

First published in South Africa by Penguin Books in 2013

ISBN number 978-0-14-353844-8

Soft Cover – 240 pages

Disclaimer: I was sent the book to review by Penguin Books South Africa. I was not required to write a positive review. This disclaimer is in line with my blogging policy.

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Cinnamon And Coffee Soufflé Recipe

I spent three months developing this recipe for cinnamon and coffee soufflés due to a whole lot of factors. The first time I made them, the coffee taste was so overpowering that even I could not enjoy them, and I love coffee in anything. Dave only likes coffee in coffee so for him they were bad. The second time the coffee was gritty and no one likes to eat a dessert that resembles sand. Third time was a charm and then of course I made sure that the recipe was perfect by baking them again. The one thing I have learnt is that if you have left over soufflé mix you can churn it in an ice cream churner with great results. If you don’t want to do that, the cinnamon and coffee soufflés can be frozen with success. Soufflés are the one thing most home cooks find daunting, and it is also the one recipe that is actually easy to get right. It is all about following a few simple tips and the nicest thing about this recipe for cinnamon and coffee soufflés is that you can prepare them in advance and then just pop them into the oven as you are getting ready to serve dessert.

Have you made soufflés before?

Cinnamon And Coffee Soufflé Cinnamon And Coffee Soufflé Recipe

Cinnamon And Coffee Soufflé

Cinnamon And Coffee Soufflé Recipe

Serves: 8

Ingredients:

    For the pastry cream:
  • 85mls milk
  • 1 egg yolk – reserve the egg white for the soufflé
  • 8g caster sugar - I used fructose
  • 1.25mls vanilla extract – use the most expensive you can afford
  • 15g plain flour
  • For the cinnamon sugar:
  • 120g sugar - I used fructose
  • 5mls ground cinnamon
  • For the soufflé dishes:
  • 8 ramekins measuring 6cm wide x 4cm high
  • 10g butter, melted
  • Cinnamon sugar
  • For the soufflé:
  • 100g pastry cream
  • 30mls instant coffee, dissolved in 30mls boiling water
  • 175g egg whites (about 5)
  • 60g cinnamon sugar + extra for dusting

Method:

    For the pastry cream:
  • In a small sized pot bring the milk to the boil
  • In a medium sized mixing bowl whisk the egg yolks, caster sugar and vanilla extract
  • Then whisk in the flour
  • Gradually add the boiling milk and whisk continuously
  • Pour the mixture back into the pot and over a medium heat, bring to the boil
  • Whisk constantly for about 1 minute, to achieve a smooth consistency
  • Immediately pour into a glass bowl and sprinkle caster sugar over the top to prevent a skin forming
  • For the cinnamon sugar:
  • Blitz the sugar and the cinnamon in a food processor until fine
  • For the soufflé dishes:
  • Using a pastry brush, brush the entire inner surface of your ramekins with the melted butter
  • Pour some of the cinnamon sugar into each ramekin and rotate until the butter is completely covered
  • Shake out the excess into your bowl
  • This step is important as it helps the soufflé climb up the ramekin to give it a good rise
  • For the soufflé:
  • Preheat the oven to 170° Celsius with a baking tray on the middle shelf (this is important so that the Soufflés can get a kick start when you put them in the oven)
  • Place the pastry cream into the largest glass bowl you have and place over a bain-marie with the water and a gentle simmer
  • Once warm slowly whisk in the coffee
  • The mixture might split but don’t worry, just keep on whisking until it comes together
  • Whisk the egg whites to soft peaks
  • Gradually add the cinnamon sugar and whisk until firm but not too stiff
  • Whisk a quarter of the egg whites into the pastry cream off the heat, until smooth
  • Using a spatula fold in the balance of the egg whites
  • Fill your soufflé dishes to the top and smooth off with a palette knife
  • Sprinkle the top with the some cinnamon sugar and leave to melt for 1 minute (this will give it a lovely crunchy top)
  • Repeat and then thumb the edge
  • Bake for 12 minutes
  • Serve immediately

Cooks Notes:

The stronger the coffee you use, the more distinct the coffee flavour will be You can prepare the pastry cream in advance – allow it to cool down and once cool cover with cling film and refrigerate until needed. You can prepare the soufflés in advance and place in the fridge until you need them. Add an extra minute for every 30 minutes they have been in the fridge after 1.5 hours. Serve with 250mls cream that has been whisked with the left over cinnamon sugar.

http://tandysinclair.com/cinnamon-coffee-souffle-recipe/
 Cinnamon And Coffee Soufflé Recipe

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Lemon Syrup Pudding Recipe

When I asked Alida which recipe she considers her favourite in her new recipe book Cook From The Heart she told me that she had three favourites. These are her recipes for gnocchi with Gorgonzola cream (page 77), cheese stuffed arancini (page 222) and this lemon syrup pudding (page 62). In preparation for reviewing the recipe book I wanted to make a recipe that would be good enough to be on the cover. Alida describes this recipe as ‘edible sunshine’ and she is not wrong. I made the lemon syrup pudding in the middle of summer but chose a coldish day so that we could enjoy it warm. We also enjoyed it the following day straight out of the fridge! Given that my readers come from many countries, and that a tablespoon measure is not the same in South Africa as it is in Australia, I prefer using grams and millilitres in my recipes. I have given the recipe here using my measurements. I also used half the water and sugar quantities for the syrup that Alida did. I had run out of fructose and that was all I had left in my container. However, it was more than enough. As I had used 1 lemon, which is the same as the recipe book, the result was a serious lemon taste! I loved that it came out of the oven with such a crispy top.

Lemon Syrup Pudding Lemon Syrup Pudding Recipe

Lemon Syrup Pudding

Lemon Syrup Pudding Recipe

Adapted from Cook From The Heart page 62

Ingredients:

    for the pudding
  • 30g butter, plus extra for greasing
  • 200g caster sugar - I used fructose
  • 40g maple syrup
  • Juice and zest of 3 lemons
  • 2 eggs
  • 260g flour
  • 10mls baking powder
  • 250mls milk
  • for the syrup
  • 125mls water
  • 105g sugar - I used fructose
  • Juice and zest of 1 lemon
  • 15g butter

Method:

    for the pudding
  • Preheat the oven to 180° Celsius
  • Grease an oven proof dish with butter
  • Place the butter, sugar, syrup, lemon juice and zest into a bowl that can go into a microwave
  • Microwave on high for 2 minutes until everything has melted together
  • Cool for 5 minutes and then beat in the eggs
  • Sift the flour and baking powder together
  • Add the flour and the milk alternately to the butter and egg mixture, beating with each addition until the batter is smooth
  • Pour the batter into the oven proof dish and bake for 35 minutes
  • for the syrup
  • Place all of the ingredients into a saucepan
  • Bring to the boil and cook for 10 minutes, until slightly reduced
  • Once you take the pudding out of the oven, pour the syrup over it and leave to rest for 10 minutes before serving
http://tandysinclair.com/lemon-syrup-pudding-recipe/
 Lemon Syrup Pudding Recipe

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Disclaimer: I was sent the book to review by Penguin Books South Africa. This recipe forms part of the review that I will be doing and is published with permission. This disclaimer is in line with my blogging policy.

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Tandy

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Grace And Gratitude

My personal hashtag for this year is #graceandgratitude. I am making a conscious effort to find at least one thing each day to be grateful for, and I am going to try and do everything with grace. Last year I was lucky enough to walk the streets of Venice, experience Bologna and visit Lake Como. I enjoyed a visit to Milan, Naples and Sicily as spent time in the Med on the Amalfi coast. This year we will be visiting family and friends in the UK and sightseeing in Wales. We also are barging in Burgundy and I look forward to sharing both experiences with all of you.

I am grateful for each and everyone of you who pops in to read my blog, and I love every comment that I get. Last year my most viewed post was an IMK post. My most popular post is for a tomato and onion relish and this is something we make often at home. A special thanks goes to Celia for hosting the IMK posts – a lot of you have arrived here from her site. I have a flag counter on my blog, and it is great to see that I have had visitors from 177 countries. Most of my visitors are South African, and a lot of you are from the USA and the UK.

My most commented post was for coriander and avocado dressing and I make variations of this recipe on a monthly basis as it is really good. Mandy has left the most comments for me, and I want to thank her together with Tanya, Uru, Lorraine and Tammy for always leaving a kind word or comment on my blog.

I also want to thank the brands and PR companies that I have had opportunities with in 2013. Amongst the things I did, I spent an evening with Fair Lady making pasta, a day with Taste / Glacier making bread and was involved in a charity dash for Christmas with Checkers. I got to spend an evening at Spier and at Grootbos and experienced some amazing meals and wine pairings.

There is much to be grateful for and I thank each one of you for making this blog what it is.

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In My Kitchen March 2014

Another month has rolled by and my has it been hot! February is our traditional heat wave month and it arrived and did not let up. Midnight showers to cool down were in order and much barbecuing was done. Salads were served and our al fresco dining area saw much activity. There are a few new things in my kitchen this month, and as usual I am linking this post to Celia from Fig Jam And Lime Cordial who hosts IMK each month.

al fresco dining area In My Kitchen March 2014

al fresco dining area

The most amazing gift was given to Dave and I by our dear friends John and Dorothy. Dorothy is from Scotland and she collected a series of Glenfiddich tins titled the clans of the highlands of Scotland. She had given all but 1 away when she moved to Stellenbosch 12 years ago. We invited them for dinner on Burns Night and she remembered that she had one tin left over from her collection and decided it would be a great gift for us. When she went to dig it out of the cupboard she saw it was Clan Sinclair. How amazing is that?? This is one gift I shall treasure for ever as it emphasises how good friends are there, waiting to be met, at any stage of your life.

Clan Sinclair In My Kitchen March 2014

Clan Sinclair

I do not usually buy many foodie magazines but this is my copy of the January Fresh Living as my friend Sam’s recipes are in it. She won Freshly Blogged last year and a recipe feature was part of her prize.

Fresh Living In My Kitchen March 2014

Fresh Living

Dave and I do not eat carbohydrates in the evening and I often feel like making noodle dishes. My supplier recently added these buckwheat noodles to their range and so I got a pack to try. Buckwheat is related to sorrel, knotweed, and rhubarb and is not a grass! I will give some feedback once we have tried them.

Buckwheat Noodles In My Kitchen March 2014

Buckwheat Noodles

When I was in Johannesburg in December visiting my Mom for her birthday I went shopping at the Pick N Pay on Nicolway. This is a fantastic store, only bettered by the one at the V&A Waterfront. I saw these dried mushrooms which my Dad gave me as a gift. Aren’t I lucky!

Dried Mushrooms In My Kitchen March 2014

Dried Mushrooms

Another supplier has added wine salt to her selection and I could not resist this. We are now using it for everything that goes onto the barbecue!

Wine Salt In My Kitchen March 2014

Wine Salt

I have never made popcorn from scratch. I have always made microwave popcorn and even though I have been very successful with that, Mark has managed to burn the microwave by burning the popcorn. It took years before the smell dissipated. I am now braving up and will try and make my own popcorn which means I get to play with the flavours!

Popcorn In My Kitchen March 2014

Popcorn

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Chocolate Bun Recipe

20 years ago I had a very open ‘crush’ on one of the racing drivers. He was cute and shy and flirted with me whenever he could. Dave used to call him my hottie and for years that is how we have referred to him. Not only was he good looking, he was a lot of fun and is intelligent to boot. He is an extremely talented racing driver and has given up the fast life – mostly – for life on a farm. A few weeks ago this bearded, long haired person came to say hello to Dave and in just a puff of a moment the crush had dissipated. He is no longer my hottie! But, that is OK as I have a new crush. These chocolate buns are perfect, and as every girl knows, chocolate makes it all better. I would recommend that you don’t choose a hot day to shape these chocolate buns and the heat will make your dough quite difficult to work with. If you don’t have a choice then place the dough into the fridge for a bit if it gets too soft. Some of the chocolate might ooze out, and if it does, just use it as a dipping sauce while still hot, or sprinkle onto the buns before you leave them to cool. They will keep in a lock tight container if for any strange reason you actually have left overs!

Did you have a crush on someone when you were younger?

Chocolate Buns Chocolate Bun Recipe

Chocolate Buns

Chocolate Bun Recipe

Ingredients:

    for the filling
  • 150g sugar - I used fructose
  • 15mls cocoa powder
  • 2.5mls vanilla powder
  • 15g butter, melted
  • for the dough
  • 320g cake flour, plus extra for dusting
  • 2.5mls salt
  • 15mls baking powder
  • 65g cold butter
  • 1 egg
  • 125g yoghurt
  • 45mls water
  • 5g butter, melted

Method:

  • Preheat the oven to 180° Celsius
  • for the filling
  • Mix all the ingredient together and set aside
  • for the dough
  • Sieve together the flour, salt and baking powder
  • Rub in the cold butter with your fingertip until the flour resembles fine bread crumbs
  • Whisk together the egg, yoghurt and water with a fork
  • Use a knife and mix the wet ingredients into the dry ingredients
  • Turn out onto a lightly floured surface and dust the dough with flour
  • Knead for 30 seconds and divide into 4
  • Making sure that the surface, dough and rolling pin are well dusted with flour, roll out one piece of dough into a circle
  • Place onto a lined baking tray - I use a silpat
  • Evenly spread a third of the filling (about 4 tablespoons) onto the dough
  • Roll the second piece of dough into a circle and place on top of the first piece
  • Evenly spread a third of the filling (about 4 tablespoons) onto the dough
  • Roll the third piece of dough into a circle and place on top of the second piece
  • Evenly spread a third of the filling (about 4 tablespoons) onto the dough, using it all up
  • Roll the fourth piece of dough into a circle and place on top of the third piece
  • Tip the dough back onto your floured surface and roll out slightly to make sure it is well compressed
  • Divide into 8 equal triangles
  • Make a slit in each triangle from the tip to the base, leaving a 1cm piece uncut at each end
  • Take the tip of the triangle and lift up, push the the tip through the slit and pull back down to where it started
  • Place the triangle back onto the baking tray, and repeat with the remaining triangles until all 8 are done and back in a circle
  • Brush with the melted butter and bake for 30 minutes
  • Leave to cool on a wire rack before enjoying!
http://tandysinclair.com/chocolate-bun-recipe/
 Chocolate Bun Recipe

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Blog-checking lines:

Beauty surrounded the Daring Bakers this month as our host, Sawsan, of chef in disguise, challenged us to make beautiful, filled breads. Who knew breads could look as great as they taste?

Mandatory Items:

You have to make one of the bread forms provided in this challenge. The bread form I chose to make resulted in a pretty looking bun which showed the layers quite nicely when bitten into.

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