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#figbarathome: Cold Brew Tiramisu

#figbarathome: Cold Brew Tiramisu

Cold Brew Tiramisu

Our fine city has had some SUNSHINE this summer haven't it?? We've had the oven on in Figbar and in our house regardless (bakers gonna bake!), but it's also super nice to have elements that require refrigeration, because any reason to open the fridge or freezer when it's hot out- am I right? 

This simple, yet DELICIOUS, dessert is easy to pre-prepare for a BBQ or dinner party, but it does require use of the hob, the oven, and the fridge. Feel free to make the elements in whatever order you need- all will keep for a week properly stored- and bring together when you need it for a light, but decadent, dessert! 

Cold Brew Tiramisu

Cold Brew Mousse

Ingredients:

450 ml heavy cream

45g caster sugar

65g tahini

35g cold brew coffee

pinch of salt

Method:

1.     In the bowl of an electric mixer with a whisk attachment, whisk the cream into stiff peaks (about 5-6 minutes).

2.     Add sugar, tahini, cold brew, and salt to whisked cream. Whisk to combine.

3.     Place either in serving cups or into a large container (to store) and refrigerate at least 1 hour.

 

Cocoa Crumble

Ingredients:

70g cocoa powder (best quality and darkest you can find)

6g salt

5g cornflour

100g light brown sugar

120g plain flour

120g melted butter

Method:

1.     Preheat the oven to 150°C. Line a baking sheet with parchment paper. Set aside.

2.     In the bowl of an electric mixer with paddle attachment, combine cocoa powder, salt, cornflour, light brown sugar, and plain flour.

3.     Add the melted butter and mix to cluster.

4.     Evenly spread the crumble onto the baking sheet. Bake for 10 minutes. Using a wooden spoon, push the crumble about a bit, preventing it from sticking and having too big of pieces. Bake for another 10 minutes.

5.     Remove from oven and allow to cool completely (again breaking up if necessary).

 

Cold Brew Syrup

Ingredients:

100ml cold brew coffee

70ml caster sugar

Method:

1.     In a small saucepan over medium heat, whisk the cold brew and the sugar to combine. Bring to the boil and allow to boil for about 5 minutes until reduced and syrupy. (nb from Chef Jaime: This is a bit of a ‘feeling’ kind of a cooking situation. Reduction by half may be helpful for some, maple syrup consistency to others, but mostly, it’s how thick you like. You can also double or triple this recipe if you like to get more syrup drizzle or to reduce it further if you like it super sticky).

 

To Serve:

Either:

1)   sprinkle cocoa crumble on top of the prepotted mousse and drizzle with cold brew syrup

OR

2)   sprinkle cocoa crumble on the bottom of a serving dish, quenelle (or spoon) mousse on top, sprinkle more crumble, and drizzle with cold brew syrup

#figbarcookbookclub : #RECIPESHORTS

#figbarcookbookclub : #RECIPESHORTS

I cannot help but love a good gimmick, and so this book jumped straight off the shelves and into my arms. I am so so glad that it did. Hot pink spine, bright orange cover, and every recipe guaranteed to fit into a 140 character tweet. I was sold. #RECIPESHORTS by Andrea Stewart is a go to favourite from our bookshelf because of the sheer joy of reading a recipe that concise. Though seemingly simple, I will warn you that this book isn't for those new to the kitchen (as you'll see in the recipe we've made below) because certain instructions just won't fit into the 140 character limit (for example, how high of heat or what to 'whiz' with, or even how to serve). There are a few cheats on the pages (as seen below "garnish with fresh lime"), little boxes that add a bit of extra info to the tweetable recipe, but I just consider it a reply from another user and call it a day :-)

You'll find breakfast, lunch, dinner, desserts, snacks, and sides. All relatively simple (only so many ingredients fit in 140 characters). There are beautiful pictures, strong typeface, and all around social media happiness. A great range of recipes that simply work. You'll also find a glossary for the inevitable abbreviations (I'm getting too old for text speak tbh <--- see what I did there? ;-)), so it's also a cool way to cook and keep up with the kids these days (without aging myself too much, but srsly, the new grammar and text is cray). 

As an aside, part of what I adore about this book is how it highlights the movement of the English language so beautifully. It's absolutely fascinating that we are able to watch the morphing and changing of our language in real time through social media. It's even more interesting that we are able to see the progression of emotion into print. For example, using a full-stop to answer a text question shows a bit of agitation and and indication that the conversation is over: "yes.".  Meanwhile answering the text "yes" without punctuation is a simple answer. There now are new uses for the ellipsis to encourage completion of thought: a reply like "OK..." instead of "OK".

I LOVE THIS STUFF SO MUCH! I could go on and on, but instead, the recipe from the talented Andrea Stewart.

 

SW.POT PNUT SOUP

Sweat 1 chop'd onion,1Tgrlic w/2t garam masala, +600g sw.pot&300g carrots &1.2L chix stock. Whiz w/60g pnut butt. S&P

(text box: garnish with fresh lime. Serves 4-6.)

 

THAT'S IT! Genius. (also... so.deliciously.good!) #dinnersorted

(n.b from Chef Jaime: Pictured here is our home go-to super simple easy flatbread recipe mentioned in the Hugh post with a variation from flatbread to crouton. 1 to 1 self-rising spelt flour to greek yogurt. Spoon drop balls of batter about 1 tsp in size into hot veg oil to fry till crispy. Scatter on top of the soup. Note reply from Steph- how did Andrea Stewart do it!? We couldn't even make a recipe with 2 ingredients that we've written here before fit in 140 characters! Go buy this book.). 

#figbarathome : Island Banana Bread

#figbarathome : Island Banana Bread

When I (Steph) was growing up, my mom used to make banana bread once every week or two. She'd bake it at night, and then she would allow it to cool under tea towels until breakfast in the morning. When I finally was gifted her recipe for my own, I shouldn't have been surprised to discover it was actually banana cake that we were lucky enough to eat for breakfast smothered in butter and honey. I have taken this entirely to mean: if we cook it in a loaf tin, we can call it bread and eat it for breakfast. 

This recipe is originated with my mother's, but Chef's jazzed it up to bring a bit of summer and brightness... and if we throw in extra fruit, we can definitely call it breakfast, right?

 

Island Banana Bread

Ingredients:

1 banana, mashed

250g self-raising flour

225g sour cream

115g coconut oil, melted

200g caster sugar

2 eggs

1/2 tsp salt

1 tsp vanilla

The juice of 1 lime (about 1 Tbsp)

25g desiccated coconut

60g chia seeds

500g frozen mango, defrosted and drained

for top: flaked coconut, chia seeds, and sliced banana

Method:

1. Preheat the oven to 160C. Butter and flour 2 loaf tins (or cake tins if you like, I used one loaf tin- for breakfast and one small 6-inch cake tin, for slices with my cuppa. The only variation to watch out for is the cooking time).

2. In a large bowl, mix all ingredients except desiccated coconut, chia seeds, and mango. Once combined, fold in desiccated coconut, chia seeds, and mango until even throughout.

3. Pour mixture into prepared tins about 3/4 of the way full. Sprinkle the top with flaked coconut and chia seeds and decorate with sliced banana. 

4. Cook at 160C for 1 hour and 15-30 minutes (loaf tin). (nb: the 6-inch cake tin took 40 minutes in our home oven. Our recommendation would be to check every 10-20 minutes by inserting a sharp knife or cake tester. When the cake is cooked, the knife should come out clean).  

5. Allow to rest 10 minutes, then gently tip from loaf tin onto a cooling rack.

6. Serve slightly warm with butter or at room temperature (also with butter if you like! Or honey... or nutella... or maple syrup... or more banana!). 

#figbarathome : churro muffins with pear chocolate jam

#figbarathome : churro muffins with pear chocolate jam

With two little figs running around our house (ages 1 and 3 years-old), we love recipes that involve a bit of a 'project'. Filling these muffins with pear chocolate jam is just the ticket for a little bit of extra fun (and mess! I can't lie!). Plus, the left over pear chocolate jam is a great 'special treat' (as our girls say) on rice cakes for snack times later on in the week. With a bit of freshly sliced pear layered over top, you can also enjoy 1 of your 5 a day!

Churro Mini-Muffins with Pear Chocolate Jam

Pear Chocolate Jam

Ingredients

700g peeled & cored pears in a small dice

2 Tbsp fresh squeezed lemon juice

1 Tbsp cold water

275g caster sugar

big pinch cinnamon

85g best quality dark chocolate chips

Method

In a wide mouthed pan over low to medium heat, cook pears, lemon juice, & water for about 5 minutes until the pears begin to soften. Add the caster sugar and cinnamon and stir to dissolve.  Leave to cook down for about 20 minutes, until the liquid is a bit gooey. Cool for about 10 minutes. Using a stick blender or food processor, blitz to consistency desired (note from Chef Jaime: we like to leave a bit of texture in our jam, so it’s not completely smooth).  Stir the chocolate into the warm mix until melted. Set aside.

 

Churro Mini-Muffins

(makes 24)

Ingredients

350g plain flour

2 tsp baking powder

½ tsp salt

100g caster sugar

110g brown sugar

2 eggs, lightly whisked

240ml whole milk

85g butter, melted

 

Butter & Sugar Bath

6 Tbsp melted butter

100g caster sugar mixed with 2 tsp cinnamon

 

Method

1)   Preheat oven to 170°C. Butter and flour mini muffin tin and set aside.

2)   Place flour, backing powder, salt, caster sugar, and brown sugar into the bowl of an electric mixer and whisk to combine.

3)   Add eggs and milk, whisk again. With the whisk running on low, slowly tip melted butter into the batter. Whisk until fully combined.

4)   Fill muffin tins ¾ full and bake for 12-15minutes until the edges begin to brown.

5)   Allow to cool for about 10 minutes. Push the back of a spoon into the top of the muffin to create a small hole and wiggle around to create space in the center of the muffin. Using a piping bag with a small tip, pipe the pear chocolate jam into the middle until the muffin feels heavier and you cannot fit any more jam inside without the muffin exploding. Immediately dip top into melted butter and then directly into the cinnamon sugar mixture.

6)   Eat and enjoy!

 

Breakfast in Bed!

Breakfast in Bed!

Did you see the new Vanilla Magazine? It's a gorgeous collection of reasons to 'love your locals': fashion, beauty, homes, and (of course) food! Chef Jaime Garbutt features this month in their article 'Yes Chef!' with a recipe that will woo your honey or impress your mummy... Valentine's Day, Pancake Day, Mother's Day... we've got you covered! Breakfast in Bed anyone?

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Here's the rest of the recipe to complete the cake featured in Vanilla. It's time consuming, but so adorable! 

Vanilla Buttermilk Cake

See Vanilla Magazine Feb/March 2018 pg. 82 for Recipe (available at Figbar if you need!) 

 

Maple Milk

Ingredients:

1 Tbsp buttermilk

1 Tbsp maple syrup

Method:

Place buttermilk and maple syrup into a small bowl, whisk with a fork to emulsify. Set aside until required.

 

Maple Icing

Ingredients:

100g unsalted butter

75g maple syrup

250g icing sugar

1 tsp lemon juice

Method:

1)   In the bowl of an electric mixer with whisk attachment, whisk butter and maple syrup together until well combined.

2)   Sift the icing sugar into the maple mix. On a low speed, incorporate the sugar into the maple mix. Add the lemon juice, and mix again

3)   Turn the speed to high and whisk for about 5 minutes until the icing is light and doubled in volume.

4)   With a spatula, decant the icing into a piping bag. Set aside.

 

Maple Candied Bacon

 Ingredients:

4-6 strips of good quality bacon

2 Tbsp maple syrup

1 ½ Tbsp brown sugar

Method:

1)   Preheat the oven to 170°C and line a baking tray with aluminum foil.

2)   Place bacon strips in a single layer row on the tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until crispy.

3)   While the bacon is cooking, in a small bowl, whisk together the maple syrup and brown sugar until the brown sugar dissolves into the maple syrup. Set aside.

4)   Remove from the oven and, using a pastry brush, immediately coat the bacon pieces with the maple syrup mix. Flip the bacon and coat again. Use all of the mix.

5)   Set aside and allow to cool completely. Break the crispy bacon into small pieces. Set aside.

 

Vanilla Buttermilk American Pancakes

Makes about 25 bite-size pancakes

Ingredients:

125g  plain flour

2 Tbsp caster sugar

1 tsp baking powder

½ tsp baking soda

½ tsp nutmeg

pinch of salt

240g buttermilk

1 tsp vanilla extract

1 egg, beaten

60g melted butter

1 tsp coconut oil, for frying

Method:

1)   In a large bowl, using a wooden spoon, mix together plain flour, caster sugar, baking powder, baking soda, nutmeg, and salt.

2)   Add buttermilk, vanilla extract, beaten egg, and melted butter to the dry ingredients. Set aside for 10 minutes to allow the mix to rest.

3)   In a non-stick frying pan over low heat, melt coconut oil.

4)   Using a dessert spoon, spoon small rounds of batter into the frying pan. 

5)   Once bubbles begin to form in the frying batter, flip the cakes over.  Cook until lightly browned on both sides. Making the perfect pancakes is an art form and may require some practice. Don’t panic if the first set is overdone, turn down the heat and go again.

6)   Place cooked pancakes on a plate to cool. Continue with steps 4-5 until all the batter is used. Set aside to use for decorating.

 

To Decorate:

On each cooled cake, pipe maple icing in small rounds to build a beehive shape base. Sprinkle candied bacon pieces atop of the icing, paying particular attention to the sides. Place 2-3 mini pancakes on the top of the icing, gently pressing to create a solid foundation. Add two small pats of butter and just before serving, if you feel particularly fancy, drizzle with a little maple syrup so it drips down the edges of the pancakes.