Grand Prix Plates: A Culinary Tour of F1 Nations

Tag: baking

  • Dessert – Pecan Pie

    https://www.recipetineats.com/pecan-pie/#wprm-recipe-container-24077

    Ingredients—Pastry
    · 1¼ cups plain white flour (all purpose flour)
    ·  ¼ tsp salt· 2 tsp white sugar
    · 115 g / 1 stick unsalted butter , cold, cut into 1cm/ ⅓” cubes
    ·  2.5 – 3 tbsp ice cold water
    Ingredients—Pecans
    · 1 1/4 cups pecans , enough to decorate top
    · 1 1/4 cup pecans (for filling)
    Ingredients—Filling
    · 3 eggs
    · 1 cup / 200g brown sugar, packed
    · 60 g / 4 tbsp unsalted butter , melted
    · 3/4 cup / 185 ml light corn syrup (Note 2 for subs)
    · 1 tsp vanilla extract
    · 1/4 tsp salt
    · 3 tbsp bourbon (or rum or marsala, or other liquor of choice, or omit)
    Instructions
    1) Place flour, salt and sugar in a food processor. Pulse twice. Scatter over butter. Pulse 5 times or until the largest pieces are the size of peas. Turn food processor on low and add 2.5 tbsp water, keep blitzing for 7 to 10 seconds until it forms crumbly clumps (see video). Pinch with your fingers – it should come together – if not, add 1/2 tbsp water until it does. Don’t blitz longer than 20 seconds. Turn out crumbs onto work surface, use hands to bring together into a ball then pat into a 1.5cm / 1/2″ thick disc. Wrap in cling wrap and refrigerate for 30 minutes.
    2) Preheat oven to 180C. Scatter 1 1/4 cups pecans on baking tray and bake for 3 to 5 minutes or until you smell them. Remove from oven and roughly chop. Set aside. Remaining 1 1/4 cups don’t need toasting – they are for the top. Dust work surface with flour.
    3) Place dough on work surface, dust top with flour. Roll out into 25cm/12″ circle, patching up cracks as required. Remember: the crumblier the dough, the more flaky your pastry which is GOOD! Roll the pastry onto your rolling pin, then roll it out onto a 22cm / 9″ pie tin. Press in, then trim edges with scissors with a 1cm / 0.3″ overhang. Turn the edges under and press down neatly. Crimp if desired
    4) Place 2 large pieces of baking paper over the pie crust then fill with pie weights or dried beans or rice. Weight is essential to avoid shrinking pastry. Bake 20 minutes, then remove pie weights and let the pastry cool for 5 minutes before filling.
    5) Whisk eggs in a large bowl. Add remaining Filling ingredients and whisk until smooth. Stir through chopped pecans. Pour into crust – it should fill it about 1 cm / 2/5″ from the top (you may have excess if your pastry shrank). Top with whole pecans in desired pattern.
    6) Place pie in oven. Bake for 50 minutes, checking at 40 minutes, until it doesn’t jiggle much when you shake it but the centre is still soft when you touch it. It will be puffed and cracks will look extreme, but it will deflate as it cools. If your pastry / pecans are browning too quickly, cover with foil.
    7) Cool completely before serving, to allow the custard to set – 2 – 4 hours.
    8) Slice, and serve with ice cream or cream if desired.
    9) Store in an airtight container – great for 2 days.

  • Side Dish – Pastel De Palmito

    https://www.bbcgoodfood.com/recipes/pastel-de-palmito

    Ingredients—Dough
    · 350g plain flour
    · 4 tablespoon butter
    · 1 egg
    · 1 teaspoon vinegar
    · 2 tablespoon vinegar
    · 2 tablespoon cachaca
    · 4-5 tablespoon water
    · Vegetable oil for frying
    Ingredients—Filling
    · 1 tablespoon vegetable oil
    · 1 medium onion
    · 1 garlic clove
    · 2 ripe tomatoes deseeded and diced
    · 1 tablespoon chopped parsley
    · 400g tin hearts of palm
    · 3 tablespoon cream cheese
    Instructions
    1) Place the flour in a large bowl or food processor with some salt. Add the butter and mix well until it makes crumbs. Stir in the egg, vinegar and the rum, then pour the water gradually until the mixture comes together as a dough. Knead the mixture once more, wrap in cling film and chill for 1 hour.
    2) Make the filling by heating the oil in a frying pan. Add the onion and garlic and season. Fry for 5 mins until soft and add the tomatoes, parsley and hearts of palm, Fry for another minute and remove from heat.
    3) Halve the dough and using a floured surface roll out the dough into a large square about 30cm by 30cm. Use a pastry cutter to make 6 squares. Repeat with the second piece of dough. If it’s too soft, place it in the fridge before adding the filling, to firm up again.
    4) Using a pastry brush lightly brush the edges of the square with water. Add 2 tablespoon of the filling, a tiny dollop of cream cheese and fold over. Use a fork to press the edges together and seal. Chill until ready to fry, place the pastries on a layer of baking paper, top with another and then wrap in cling film to stay dry until using.
    5) Heat 7.5—10cm vegetable oil in a wok or small heavy saucepan. Fry the pastels in batches for about 2-3 minutes or until golden brown and bubbly. Drain on kitchen paper and fry the rest. Serve warm.

  • Dessert – Paklava

    https://mission-food.com/baklava-bourma-and-kadayef/

    Ingredients—Pastry
    · 454 gramps Filo pastry
    · 170 grams unsalted butter
    Ingredients—Filling
    · 113 grams walnuts finely chopped
    · 1 1/2 tablespoons granulated sugar
    · 3/4 teaspoon ground cinnamon
    Ingredients—Syrup
    · 400g granulated sugar
    · 3/4 cup water
    · 1 tablespoon lemon juice
    · 5 whole cloves
    Instructions
    1) Preheat oven 180 Celsius. Grease a 9 by 13 inch pan
    2) Prepare the filling by mixing together the walnuts, sugar and cinnamon. Set aside
    3) Open the package of filo pastry and lay it out on the table or a clean work surface. Cover with a clean cloth when not using it so it doesn’t dry out. Take on sheet of filo and fold it to fit the inside of the pan (it may not be folded exactly in half in order to fit) lightly brush/ blot with melted clarified butter.
    4) Repeat with another sheet of filo but this time place the folded sheet facing the other way so you alternate directions of where the dough is folded. Again, blot with butter and continue like this until half the dough is arranged in the pan. The box will tell you approximately how many sheets it contains. But feel free to count it to be more exact on when to stop.
    5) Spread the filling evenly over the dough. Continue folding and arranging the filo as above until you reach the last layer. For the last layer while the sheet is still on you work surface brush the dough lightly with clarified butter before folding it (so there is butter in the middle), then carefully flip it over and place in in the pan so the top is a smooth sheet of dough and the uneven folded part is hidden underneath.
    6) Cut diamonds with a very sharp knife by cutting lengthwise int o1 1/2 inch wide strips and then start at one corner with 45 degree diagonals spaced about 2 inches part until you make diamond shapes with the whole pan.
    7) Spoon the remining hot clarified butter evenly over the top, using the back  of the spoon to gently spread the butter, if needed, without disturbing the top layer of filo.
    8) Bake for about 45 to 55 minutes until golden brown. Cool completely before moving.
    9) Prepare the syrup by dissolving the sugar in the water over high heat.
    10) Bring to a boil then add the lemon juice and cloves, lower the heat and simmer for about 10 minutes. Remove from the heat and rest of about 17 of 18 minutes until the syrup is warm but not too hot
    11) Discard the cloves and ladle the very warm syrup over the pan of paklava and let it soak until mostly absorbed., about 1 hour. There may still be some syrup left in the pan, but most of it should soak into the dough. Use a sharp knife and go over all the previous cuts, making sure the paklava is cut all the way through before serving. Store at room temperature

  • Main Meal – Calzone

    https://natashaskitchen.com/easy-calzone-recipe/

    Ingredients—Dough
    · 1 1/4 cups warm water
    · 1/2 tsp active dry yeast
    · 1 tsp honey· 1/2 tbsp fine seat salt
    · 3 1/3 cups all purpose flour, plus more to dust 
    Ingredients—Toppings
    · Mozzarella and Parmesan
    · Salami
    · Peppers
    · Tomato sauce
    · Capers
    · Anything else you want to add
    Instructions—Dough
    1) In a small bowl, stir together water, honey, and salt then sprinkle the top with 1/2 tsp yeast and let sit 5 minutes then stir.
    2) Measure 3 1/3 cups flour in a large mixing bowl and make a well in the centre. Pour yeast mixture into the centre then stir with affirm spatula until the dough comes together. Knead by and 2 minutes (dough with be sticky). Cover the bowl with plastic wrap and let rise at room temperature 4-5 hours or until doubled in size.
    3) Transfer dough to a floured surface, turn to coat lightly in flour so it isn’t sticky then divide in half. Fold each piece of dough in half 8 times, gently pulling the sides over the centre like closing a book, turning the dough each time and repeating for 8 folds. Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seem—side—down, cover and refrigerate overnight (18 hours) or up to 1 week.
    Instructions—Calzone/Pizza
    1) Divide dough into equal portions and roll into a circle.
    2) On one half of the dough, spread all of your toppings.
    3) Fold over and tightly crimp the edges
    4) Cut air vents, brush with oil and sprinkle on parmesan. Bake at 250 degrees for about 15 minutes or until golden brown.
    5) if you’d rather have a pizza then calzone cover the entire dough with your toppings, skip step 3 and 4. and bake at 250 for about 8 minutes until cheese is melted.

  • Dessert – Black Forest Cake

    https://natashaskitchen.com/black-forest-cake-recipe/

    Ingredients
    · 9 large eggs, room temp
    · 1 cup granulated sugar
    · 1 cup all-purpose flour
    · 1/2 cup unsweetened cocoa powder
    · 4 Tbsp unsalted butter, melted and cooled, not hot
    · 1/2 tsp vanilla extract
    Ingredients—Cherry Filling
    · 4 cups bing cherries, pitted, plus 12 whole cherries for decor
    · 3 Tbsp kirsch
    · 1/4 cup cold water
    Ingredients—Frosting
    · 3 1/2 cups heavy whipping cream
    · 1/3 cup Confectioners, powdered sugar
    · 1 Tbsp kirsch
    · 3 oz good quality dark chocolate
    Instructions
    1) Beat 9 eggs with the whisk attachment for 1 min on high. With the mixer on, gradually add 1 cup sugar and continue beating on high speed a full 8 min. It will be thick and fluffy. Tip: the mixture it should fall off the whisk and still ‘stand up’ on the cake mixture
    2) Whisk together 1 cup flour and 1/2 cup cocoa powder and sift in thirds into batter, folding with a spatula between each addition. Once all flour is in, continue to fold just until no streaks of flour remain, scraping the bottom of the bowl to get any pockets of flour; do not over-mix or you will deflate the batter.
    3) Gently fold in 1/2 tsp vanilla and room temp butter, folding as you add butter in a steady stream and scraping from the bottom to make sure you don’t have butter pooling at the bottom. Fold just until incorporated. Divide batter equally between two prepared cake pans and BAKE RIGHT AWAY in fully preheated oven at 350˚F for 20-25 minutes (my oven took 22 min), or until a toothpick comes out clean. Note: Once the butter is added, it must be transferred to baking pans and put into the oven immediately or the batter can deflate quickly.
    4) Let cool in pans for 10 min then run a thin edged spatula around edges to loosen cake. Transfer to a wire rack and remove parchment backing. When cakes are at room temp, and you’re ready to assemble, slice cake layers in half with a long serrated knife.
    5) Roughly chop pitted cherries and place in a medium bowl with 3 Tbsp kirsch. Let sit at room temp for at least 30 min, stirring a couple times, then drain cherries in a sieve over a bowl. Keep the cherries and syrup. Add 1/4 cup cold filtered water to the syrup to get about 3/4 cup total syrup.
    6) For best results freeze bowl and whisk attachment 15 min before using. Beat 3 1/2 cups heavy cream with whisk attachment on high speed until soft peaks form, add 1/3 cup powdered sugar and 1 Tbsp kirsch and beat on high until stiff and spreadable (1-2 min). Refrigerate until ready to use (tip: keep whisk attachment in the bowl – you can re-whip if it seems slightly loose after refrigeration).
    7) Place first cake layer on a cake stand and brush with 1/4 of the syrup. Cover top with about 3/4 cup frosting and top with 1/3 of the chopped cherries. Repeat with remaining layers and top with the flattest layer. Transfer 1 1/2 cups frosting to a pastry bag with a large flower tip and refrigerate until ready to use (don’t handle the bag too much or the cream will soften). Fill the cracks along the sides of cake with frosting then frost the top and sides with remaining frosting.
    8) To make chocolate shavings, you can either melt chocolate in the microwave, spread it thin over the back of a baking sheet, then refrigerate a few min and use a food scraper to create bark-like shavings. This is the more authentic way. Alternatively, you can use a potato peeler to shave a chunk of chocolate.
    9) Cover sides and top of cake with chocolate shavings leaving a 1″ perimeter on top for piping frosting. Pipe rounds of frosting around the top of the cake and place a whole cherry over each one. Refrigerate cake for at least 4 hours or overnight before serving.

  • Dessert – Crepes Mylene

    https://www.tasteatlas.com/crepes-mylene

    CREPES MYLENE

    Ingredients—Batter
    · 3 large eggs
    · 2 ¾ cups of water
    · 8 ¾ oz of buck wheat flour
    · 3 tbsp of vegetable oil
    · Pinch of salt
    · 1 tsp of unsalted butter for cooking each crepe
    Ingredients—Topping
    ·  Juice of ½ a lemon and 1 tbsp of sugar
    · 1 tbsp of sugar
    · 4 poached pears or in a can of syrup
    · 2 oranges
    · ½ a lemon
    · 1/3 cup of plum brandy
    · 3.5 oz of sliced almonds
    · 5 tbsp of unsalted butter
    · 5 ¼ oz of sugar
    Instructions
    1) In the bowl of a standing mixer, beat 3 eggs for 2 minutes. Add the oil to the water. Pour, alternately, water, oil and flour to the eggs. Add the pinch of salt and blend until smooth (about 7 minutes). Transfer to a bowl; cover with foil. Refrigerate and let stand at least 3 hours.
    2) Cut the pears into thin slices.
    3) Toast the almonds in a small frying pan until golden brown.
    4) Extract the juice from oranges and ½ the lemon.
    5) Melt 3 tbsp of butter in a medium saucepan on medium heat. Add the juice from the oranges and ½ the lemon and sugar. Whisk 5 minutes to obtain a good consistency. Add half of the plum brandy and stir for 1 or 2 minutes.
    6) Preheat the oven to 90 degrees.
    7) Pour the sauce into an oven proof dish and place the dish in the oven.
    8) Make the crepes, using a 10 inch crepe pan or frying pan. Melt 1 tsp of unsalted butter on medium-high heat and spread evenly some batter. Cook 2 minutes on each side. Keep them warm under an aluminium foil. When all the crepes are made, place a few slices of pear into each one. Roll them and place each crepe in the warm sauce. Turn to coat them well.
    9) Warm up the rest of the plum brandy, spread over the crepes and flambé!
    10) Coat with the toasted almonds and serve promptly!

  • Dessert – Speculoos

    Ingredients
    · 5 1/4 ounces light brown candy sugar, such as Brewer’s Best, or deeply toasted sugar (about 2/3 cup, firmly packed; 150g)
    · 3 ounces unsalted butter, soft but cool, about 70°F or 21°C (6 tablespoons; 85g)
    · 3/4 teaspoon baking soda (4.75g)
    · 3/4 teaspoon Ceylon cinnamon (1.5g)
    · 1/2 teaspoon kinako (roasted soybean flour; 1g), such as Shirakiku, optional
    · 1/4 teaspoon ground or freshly grated nutmeg (0.25g)
    · Shy 1/8 teaspoon (0.35g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
    · Shy 1/8 teaspoon ground cloves (0.15g)
    · 1/16 teaspoon ground cardamom (0.10g)
    · 1/16 teaspoon ground anise (0.10g)
    · 1/2 ounce tap water (about 1 tablespoon; 15g)
    · 5 1/2 ounces all-purpose flour (about 1 1/4 cups; 155g)
    Instructions
    1) Adjust oven rack to lower-middle position, and preheat to 350°F (180°C). In the bowl of a stand mixer fitted with a paddle attachment, combine candy or toasted sugar with butter, baking soda, cinnamon, kinako, nutmeg, salt, cloves, cardamom, and anise. Cream on medium speed until fluffy, soft, and pale, about 10 minutes, pausing to scrape the bowl and paddle as needed if the sugar seems dense and compacted at the bottom of the bowl.
    2) While creaming on medium speed, slowly splash in the water a little at a time. Once it disappears into the fluffy butter/sugar mix, reduce speed to low and add the flour all at once. Continue mixing until the dough begins to gather around the paddle.
    3) Turn the dough onto a clean surface, and knead gently to form a ball. Pat into a rectangular shape, then dust with flour, above and below. Roll to a thickness of 3/16-inch, using a ruler for guidance. Slide an offset spatula beneath the dough to loosen, and brush away the excess flour.
    4) With a fluted pastry wheel, cut the dough into 3/4-inch strips, then cut crossways to form 2-inch rectangles. With the offset spatula, transfer the cutouts and scraps to a parchment-lined half sheet pan, leaving an inch between each piece to account for spread.
    5) Bake until cookies are golden brown, about 16 minutes, rotating the pan halfway through if needed to ensure even browning. Cool to room temperature directly on the baking sheet; the cookies will not crisp until fully cool. Enjoy with coffee, and store leftovers in an airtight container up to 1 month at room temperature; the scraps can be ground to use for crumbs and frozen in an airtight container for up to 3 months.