Friday, 18 April 2014

Saffron hot cross buns

hot cross bun is a spiced sweet bun made with currants or raisins and marked with a cross on the top, traditionally eaten on Good Friday in the UK,Australia, New Zealand, South Africa, and Canada, but now available all year round.

English folklore includes many superstitions
 surrounding hot cross buns. One of them says that buns baked and served on Good Friday will not spoil or grow mouldy during the subsequent year. Another encourages keeping such a bun for medicinal purposes. A piece of it given to someone who is ill is said to help them recover.

Sharing a hot cross bun with another is supposed to ensure friendship throughout the coming year, particularly if "Half for you and half for me, Between us two shall goodwill be" is said at the time, so some say they should only be cooked one at a time. 

Because there is a cross on the buns, some say they should be kissed before being eaten
. If taken on a sea voyage, hot cross buns are said to protect against shipwreck. If hung in the kitchen, they are said to protect against fires and ensure that all breads turn out perfectly. The hanging bun is replaced each year.

Every month I am always looking forward to get my Delicious magazine in my post box.
And when this months magazine arrived I was excited to see the recipe of the hot cross buns, as every year during the easter time I want to make them but it never seems to happen .

But then this recipe was looking so good and there was step by step pics I thought I should make them.
Plus this is such a easy recipe to make as there is hardly any kneading required which I think is wonderful.
The only thing I think is these are best on the day you baked them. In the recipe it is written they are stay soft even on the next few days , but i tired and even though they are good and soft next day, they are not same as it was freshly baked.
Saffron Hot Cross Buns recipe here and there is a step by step instructions there.
Sending this to Yeastspotting.

Monday, 14 April 2014

Citrus & Marzipan Bakewell tart

I love buying cooking books and food magazines. I have so many cooking books and magazines that he pile is getting too much.
There are times when I clean up mymagazine bunch and then I throw the ones I really don't use.
Most of the time I order the books online unless if the book is written by a Belgian Authour then I buy from the shop  as it is in Dutch.
And each time I order a book online Hans  remark, didn't I hear some one saying I am not going to buy any more new cooking books.

So while I was in the Bookstore near to my home, I was looking at the magazine section and saw the BBC Good Food Magazine, and I looked through the recipes in i and this Bakewell tart caught my attention and I was like ohhhhhhhhh I want to make this tart.
But I said to myself I have too much magazine as I have get monthly two food magazine in my post.
So didn't buy but the whole day I was thnking about this tart that I went next day to the book store and bought the magazine.
Only after buying the magazine I found out they had the recipe in their site as when i looked for it i just typed Lemon Bakewell tart and didn't find in search :-(

Well I must say I am so happy I got the magazine as these tarts are so good.
They are bit on the sweet side but I think the tanginess from the curd makes it up :-)

Tip :

I made myown short crust pastry and used individual tart tins, in the recipe they asked for a long one tart tin.
Original recipe didn't ask for the addition of 1/4 tsp of baking powder, that is my addition.

Citrus & Marzipan Bakewell Tart. ( Recipe from BBC Goodfood Magazine )

  • 375g pack sweet shortcrust pastry ( I didn't buy from the store I made at home)
  • jar of lemon curd
  • 280g icing sugar
  • juice 1 lemon

  • For the sponge

    • 100g very soft butter
    • 100g golden caster sugar
    • 50g ground almonds
    • 50g self-raising flour, plus a little extra for dusting
    • 1/4 tsp baking piwder ( oriinal recipe didn't ask, but I added)
    • ¼ tsp almond extract
    • 2 medium eggs, beaten
    • 25g chopped candied peel
    • zest 1 lemon
    • zest ½ orange
    • 50g block marzipan

    Method (Read the Tip above)

    1. Roll out the pastry on a lightly floured surface to line a 12 x 35cm loose-bottomed tart tin. Press any overhanging pastry back over the outside of the tin (you can trim after baking). Prick the base all over with a fork and chill for 30 mins. Heat oven to 200C/180C fan/gas 6.
    2. Bake the pastry for 15 mins until just cooked but not coloured. Lower the heat to 180C/160C fan/gas 4. Make the sponge mixture by beating the butter, sugar, ground almonds, flour, almond extract and eggs together with an electric whisk until well mixed. Tip in the candied peel and zests, then coarsely grate in the marzipan – the best way to do this is to keep dipping the end of the block in flour to stop it getting sticky, and stir into the mix every now and then to stop it all clumping back together. Give everything a good stir.
    3. Spoon 3 tbsp of the lemon curd into a disposable piping bag or a small food bag. Spread the rest of the lemon curd over the base of the tart, then spoon over the sponge mixture and spread evenly. Bake for 35-40 mins until golden and firm. Cool completely in the tin.
    4. Sift the icing sugar into a bowl and stir in enough of the lemon juice to get a smooth, thick but still runny icing. Spread all over the top of the tart and wiggle the tin to help it smooth. Snip off the tip of the bag of reserved lemon curd. Pipe lines horizontally across the length of the tin, then use the end of a cocktail stick or skewer to drag lines down the length of the tin to ‘feather’ the lemon curd into the icing. Will keep well for up to 5 days in the tin covered with cling film, or sliced in an airtight container.