Author Archives: The Cooking spoon

Chocolate Dulce de Leche mini Tarts

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Mini tarts filled with dulce de leche and chocolate Ganache, some caramelized nuts add a bit of crunch making this little dessert fit for a king. So simple to make and yet very big on flavour. There’s just something so cute and fun about having your own little cake or in this case mini tart. Perfect with some coffee or tea in the afternoon or as a dessert.

The pastry crust is a no-brainer and you can find the recipe here. I like to make pastry dough when I have some time to kill and pop it in the freezer so that I can make a pie at a moments notice, you should try it, it’s a game-changer.

Makes 6 small tarts or one medium 20 cm / 8 inch

INGREDIENTS:

  • 1 recipe super simple pastry crust, prepared all the way.
  • 1/2 cup dark or semi sweet chocolate, chopped into pieces or chocolate chips
  • 1/2 cup double cream
  • 1/2 cup dulce de leche (use any leftovers for the most amazing fancy coffee with whipped cream)
  • 1/2 cup nuts of choice (pecans, hazelnuts or walnuts are good…)
  • 2 tablespoons sugar or maple syrup.

INSTRUCTIONS:

Start by making the crunchy nuts.

Heat a small frying pan on the stove to medium, toast the nuts stirring constantly for about 5 minutes util golden and toasted, add the sugar and do not stir any more. You can gently swirl the pan, as soon as the sugar has dissolved and coated the nuts pour them onto a piece of parchment paper and let them cool completely before chopping up.

Heat the double cream in a small sauce pan until small bubbles start to appear, remove from heat immediately. Add the chopped chocolate and let it melt for about 5 minutes, stir to combine.

Dived the dulce de leche over the tart shells, gently top with the chocolate ganache. Place the tarts in the refrigerator to firm up and ready to serve. Just before serving, chop up the nut brittle and sprinkle over the tarts.

Enjoy!

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you.  And please don’t forget to tag me on Instagram so I can see your creations!

Super simple Pastry Dough

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Super simple Pastry Dough!


And when I say simple, I mean really simple and pretty much fool proof and no fail. This flaky pastry dough keeps amazing in the fridge for a few days and also in the freezer for about a month. We always have some in the freezer.
Sometimes I prepare various tins filled with dough, pop them in the freezer so I can make a pie or mini tarts at a moments notice.
What I love about this recipe is that you can use it for both sweet or savoury pies.
The most important thing with pastry is that it has to be, and stay as cold as possible at all times until it goes into the oven. When using ice water use as little as possible, a high fat content is essential in the butter you use, 80% preferably. Cut the butter in small cubes and place it in the freezer for 5 minutes while you set up your food processor and get everything ready.
After that it’s five minutes work and your done.

Prep time : 10 min

Cooling time : 2 x 30 min

Cooking time : 20 min

Serves : 8

1 x 20cm/8in spring form tin or 8 small tins



INGREDIENTS:

– 200 gr / 7 oz. cold butter
– 300 gr / 10 1/2 oz all purpose flour
– a pinch of salt
– about two tablespoon of ice cold water (maybe three)

INSTRUCTIONS:

1. Fill a glas with ice cubes and add water.
2. Cut your butter into small cubes, place them in a bowl a place this in the freezer while you get out your flour and food processor.
Measure the flour and place in the bowl of the food processor. Add all the butter, divided evenly over the flour. You want to process as little as possible and as quickly as possible.
Add the pinch of salt.
Pulse the food processor a few times until the mixture resembles sand, add the ice water one tablespoon at a time. Pulse again. To test, grab some pastry between your fingers and press together, as soon as it holds , it’s ready. Tip out on to a work surface and shape into a ball. Wrap in cling film and place in the refrigerator for at least 30 minutes before shaping.
When ready to use, roll out the pastry to desired shape, place in tin that has been oiled slightly, pierce the pastry with a fork and place a piece of parchment paper on top. Add some baking beans. Return to the refrigerator for another 30 minutes to cool completely before baking.
Bake for 15 minutes, then remove the parchment paper and baking beans and bake for for 5 more minutes.
Now they are ready to be filled with your favourite filling, sweet or savoury.
Enjoy!

Freezer Pizza Bases

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These Freezer pizza bases are so handy to have on hand, home made  pizza ready in just a few minutes, isn’t that what we all want? Just take a crust out of the freezer, heat your oven, top, and bake.

Supermarkets sell ready made crusts, but they always have the cardboard feel and taste to them so I figured if they can make them,  so can I.  Healthier,  better and cheaper. I’ve only used a small amount of yeast since this makes the Pizza’s taste better and improves the texture, also the longer rise makes a much better crust. I like to make the dough in the morning, then I let it rise until double in bulk, then I punch it down and put the dough in the fridge until ready to bake in the evening. You could make the dough in the evening and leave it to rise slowly overnight in the refrigerator, whichever suits your schedule better.

Makes 4 large/6 medium pizzas

INGREDIENTS:

1000 gr./ 6 2/3 C.  (type 00) flour
600 ml./ 2.5 C. luke warm water
15 ml./1 tbsp. honey
30 ml./2 tbsp olive oil
7 gr./2 tsp. instant yeast
20 gr./3 tsp.  salt

INSTRUCTIONS:

In the bowl of a stand mixer, add your warm water and stir in the honey, then sprinkle the yeast in and stir. Let sit for about five minutes until bubbly and active.
Add flour, olive oil and salt and knead for about 5 min. Cover the bowl with a damp tea towel or plastic wrap and let the dough rise for about an hour or  until double in bulk.
Punch the dough down and shape into a ball and cover again, place in the refrigerator for at least five hours or until ready to use. 

Remove from the refrigerator an hour before using so the dough can come to room temperature. Tip the dough out onto a floured surface and knead a few times. Divide into 4 or 6 balls.

Pre heat oven to 220 C/430 F.

Cut 4 or 6 peaces of parchment paper large enough for each pizza.
Roll out each ball of dough on a piece of parchment paper that you have covered with some flour or semolina.
Spread with tomato sauce and bake each base for about 5 minutes or until just firm.
Remove from oven and let cool on a rack before freezing (I freeze them with the parchment paper as extra protection). 

Once they are completely frozen,  place them in a zip lock bag or wrap them in cling film. Keep in the freezer until ready to use. They will keep for at least a month.
When ready to use, remove from freezer and top with your favorite ingredients,  bake at 220 C/430 F for 12 to 15 minutes.

Enjoy!

Köfte with Tahini Yogurt sauce

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Köfte

Köfte are Middle Eastern sausage-shaped meatballs, often grilled on a stick. They can be made from either ground lamb, beef, or a combination.They’re perfect for the barbecue, or can be fried in the pan or even baked in the oven. This recipe is simple and delicious and all it needs is a salad and good flatbread.

You can watch a quick video here

INGREDIENTS:

Köfte:

500 gr minced Beef
1 small onion, grated about 1/4 cup
1 clove garlic,  grated
1 tsp salt
1/4 tsp black pepper
1 tsp oregano
2 tsp dried parsley or 1 tbsp fresh
1/2 tsp dried mint
1/2 tsp ground cumin
1/4 tsp all spice
1/2 cup panko breadcrumbs
1 egg

Tahini Yoghurt sauce:

1 cup (greek style)Yoghurt
Squeeze of lemonbjui
1 tbsp. Tahini
1/2 tsp dried garlic and 1 tsp dried onion powder
Salt & pepper

Flatbread to serve.

INSTRUCTIONS:

Combine all ingredients for the Köfte in a bowl and mix until evenly combined. Shape the meat mixture into sausage shaped meatballs, wetting your hands as necessary to prevent sticking. At this point you can also form the meat around skewers about 4 1/2 inches long. To secure the meat on the skewer, open and close your fingers along it, moving up and down the skewer and flattening the meat. Refrigerate the skewers until you are ready to grill.
Otherwise heat a frying pan to medium hot and  cook the Köfte for about 5 minutes until cooked thru.  Mix the ingredients for the Tahini sauce. Serve over flatbread with a salad, yogurt, and plenty of sauce. Enjoy!