GRILLED CARAMELIZED PINEAPPLE WEDGES with GRAND MARNIER SAUCE

This is an amazing quick summer dessert.  Serve caramelized pineapple hot off the grill with extra sauce drizzled over vanilla ice cream. Yum!

INGREDIENTS:

1 ripe pineapple, peeled, cored and sliced into 2 inch wedges
1/4 cup Grand Marnier
2 tablespoons brown sugar
1/4 teaspoon of cinnamon
1 teaspoon of pure vanilla extract
1 tablespoon of grape seed oil




METHOD:

Grand Marnier marinade:
In a mixing cup, mix Grand Marnier, brown sugar, vanilla extract, and cinnamon. Whisk well until the sugar is completely dissolved. Reserve half for serving over the ice cream.
 
Toss the pineapple wedges with 1 tablespoon of grape seed oil. Heat the grill to medium heat.
Place the wedges on the grill and close the lid. Let it cook for 7 minutes. Flip and baste the grilled side. It will caramelize and become nice and sweet. Close lid and grill for 3 more minutes. Flip again and baste this side with marinade and remove from the grill to a platter and keep warm. This is best served warm or hot off the grill with vanilla ice-cream and drizzled with the extra Grand Marnier sauce. 

SERVING SIZE: Serve 1, 2, or 3 wedges person. I was able to get 12 wedges from a whole pineapple.

TIPS:

1. Do not move around the pineapple. Let it cook on the first side for a minimum of 7 minutes or until you get good grill marks. 
2. After flipping, let second basted side grill for a minimum of 3 minutes 
(covered). This will help caramelize the pineapple.

 
     

TRADITIONAL BLACK FOREST CAKE

This is one of my favourite cakes. Chocolate and whipped cream! Yum!! 

 INGREDIENTS:

Chocolate cake (see recipe below)
50 grams cherry pie filling
1/2 litre 35% cream
250 ml of non-dairy whipped topping
150 grams of chocolate shavings
16 Maraschino cherries
1/4 cup Kirsch (cherry brandy)
 
Easy Chocolate Cake Recipe: 

470 grams of sugar
160 grams butter(at room temperature)
5 grams of salt
320 ml of water
5 grams of vanilla
320 grams of pastry flour
90 grams of cocoa powder
40 grams of whole milk powder
10 grams of baking powder
5 grams of baking soda
5 whole eggs

METHOD:
Preheat oven to 350 F.

Dust and flour two 9-inch round cake pans.

Using a paddle attachment in a large electric mixer, beat together, sugar, butter and salt.

Sift the dry ingredients together, pastry flour, cocoa powder, milk powder, baking powder, and baking soda.

Add to the butter and sugar mixture with the water. Mix on Medium speed for 5 minutes. Scrape bowl and mix again for another 2 minutes. On medium speed add eggs one at a time until they are mixed in. Do not over beat the eggs. Beat for only 1 additional minute after last egg is added. Divide equally into 2 prepared cake pans.

Bake for approximately 30 to 40 minutes. Until cake tester inserted in center, comes out clean.


ASSEMBLING OF CAKE:

Whip the 35% cream for 2 to 3 minutes until stiff peaks form.
Whip the whipped topping for 5 minutes.
Fold the whipped topping and whipping cream together and set aside.

Slice each cake in half.

On the first layer, brush a bit of the kirsch. Then pipe a row of whipped cream mixture around the edge (see photo). Spread 1/3 of the cherry pie filling inside the center. Add a dollop of whipped cream and add the next cake layer. Again, brush with Kirsch, and pipe of row of the cream mixture around the edge, following with the pie filling, another dollop of cream. Continue until you have one cake layer remaining. Then top with last cake layer, cut side down.

Cover (mask) the entire cake with the whip cream mixture leaving some for the rosettes.

Divide each cake top into 8 pieces or more. I chose to make 8 rosettes. Top each rosette with a cherry. Sprinkle chocolate shavings in the middle. And sprinkle chocolate sprinkles along the sides. 

To make rosettes, fill a pastry bag fitted with a #6 star tip, with the whipped cream mixture.


TIPS:

1. Oven should always be preheated to the correct temperature before placing cake in the oven.
2. Always use correct measuring cups and spoons.  Use liquid measuring cups for fluids, such as oil or water. And dry measuring cups for larger powders such flour and sugar.
3. Flour should be spooned into a measuring cup, not poured in.  Once you spoon flour, do not shake or pack the measuring cup.  Carefully level off excess with a knife.  You should never use the measuring cup to scoop out flour from a container.   Even a tiny bit of too much flour creates a dense product.
4. When measuring liquid ingredients, fill the cup to the appropriate line and place cup on a flat surface. Always view at eye level as you pour the liquid. Viewing from the top is incorrect, because water surface curves downward.
5. Mixing oil based whipped topping with the whip cream, stabilizes the fragile fresh whipped cream so that it doesn't loose its shape. If you plan on serving the cake within a few hours of assembling, you don't have to include this. Just use all whipped cream. 
6. This recipe makes a really good chocolate cake. You can make it and enjoy it, as is, without turning it into a Black Forest Cake.





 

CHOCOLATE MARBLE CHIFFON CAKE

This is my friend Enza's recipe.   It is so yummy, that I wanted to share it.

INGREDIENTS:

1/4 cup unsweetened cocoa
1/4 cup hot water
1 3/4 cup all-purpose flour
1 1/2 cups granulated sugar
3 teaspoons of baking powder
1 teaspoon of salt
1/2 cup safflower oil
5 eggs, separated
3/4 cup of water
2 teaspoons of vanilla extract
1/2 teaspoon of cream of tartar


METHOD:

Preheat oven to 325F.

Use a 10-inch non-stick angel food cake pan with built-in 'little feet', to prop up the pan upside down when cooling. 
 
Combine cocoa and hot water. Stir until cocoa is dissolved. Set a side.
.

In a medium sized bowl beat the egg whites and cream of tartar until stiff peaks form.   

In a large bowl, combine flour, sugar, baking powder, and salt. Use a whisk so that the ingredients are well mixed. Add in the oil, egg yolks, water and vanilla. Stir until it is well incorporated. Then beat with mixer on medium speed until the mixture is smooth. About 3 minutes.

Remove half of the batter into a separate bowl. To one half of the batter, gently fold in the cocoa mixture.
Divide egg whites in half. Fold beaten egg whites using a spatula, into each of the two batters. Do not over mix.











Spoon both batters into the prepared tube pan. Alternate chocolate and vanilla batters.

 Gently run spatula through cake to create marble effect.

Bake for 55 minutes at 325F.  Increase temperature to 350F and bake for another 10 minutes.

Carefully invert cake over rack to cool.  Once cooled, run an offset spatula between cake and cake tin to loosen cake. Remove cake from pan and dust lightly with icing sugar.

   
TIPS:


1. Oven should always be preheated to the correct temperature before placing cake in the oven.
2. Always use correct measuring cups and spoons.  Use liquid measuring cups for fluids, such as oil or water. And dry measuring cups for larger powders such flour and sugar.
3. Flour should be spooned into a measuring cup, not poured in.  Once you spoon flour, do not shake or pack the measuring cup.  Carefully level off excess with a knife.  You should never use the measuring cup to scoop out flour from a container.   Even a tiny bit of too much flour creates a dense product.
4. When measuring liquid ingredients, fill the cup to the appropriate line and place cup on a flat surface. Always view at eye level as you pour the liquid. Viewing from the top is incorrect, because water surface curves downward.
5. This delicate cake must be cooled upside down to prevent it from collapsing.
















 

TOASTED COCONUT ALMOND TORTE

This recipe is a simple addition of coconut to my earlier Classical Portuguese Almond Torte recipe. Coconut is a favourite ingredient used in Portuguese baked goods.

INGREDIENTS:

1 cup of sugar
1 tsp pure vanilla extract

zest of 1 lemon
2 large whole eggs
1 additional egg white from a large egg
1/2 cup almond flour (ground almonds)
1/2 cup regular flour
1/2 cup melted butter
1/4 cup sliced almonds
1/3 cup sweetened flaked coconut
icing sugar for dusting


METHOD:

Preheat oven to 350F.
Butter a 9-inch round cake pan.
Beat egg white with 1 tablespoon of sugar, until stiff peaks form. The sugar helps to stabilize the egg white.

In a large bowl, with mixer at medium speed, beat the remainder of the sugar with the 2 whole eggs. Beat for at least 2 minutes. Add butter, lemon zest and vanilla and beat well.  Stir in almond and regular flour gently with a spatula.  Gently fold in beaten egg white. Pour into prepared pan. Sprinkle almonds evenly over top, followed by the flaked coconut. The coconut will toast as the torte bakes. Bake for 30 minutes.

Let cool for approximately 20 minutes before removing from the pan. Dust lightly with icing sugar and serve.

TIPS:

1. Always use correct measuring tools.  Liquid measuring cups for wet ingredients.  Dry measuring cups for solid or semi-solid ingredients.
2. Spoon flour into a measuring cup. Do not shake or tap the cup, and level off with a flat edge.
3. It is important to beat the whole eggs and sugar for at least 2 minutes until the mixture is light and has increased in volume.  This is the leavening in the cake.
4. Do not over mix when you fold in the beaten egg white. 

   

ARTISANAL NO-KNEAD BREAD

There are many on line versions of this recipe.  This is one of my favourites.  It is easy, delicious and smells incredible.  A great way to impress your friends and family for Christmas dinner.

INGREDIENTS:

3 cups all purpose flour

1 tablespoon kosher salt or 2 teaspoons of regular table salt

1/2 teaspoon of instant yeast

1 1/2 cups plus 1 tablespoon of room temperature water

extra flour for prep work

 METHOD:

In a large bowl, combine flour, salt and yeast.  Stir in water.  Dough will be very sticky.

Cover with plastic wrap and then with a tea towel. Let sit at room temperature for at least 18 hours. Dough should double in size and have bubbles on the surface.

Generously flour work surface. Scoop out dough, shape into a rough ball and fold into thirds. Place seam side down. Dust with flour. Cover loosely with plastic wrap and let sit for 15 minutes. 

Place clean tea towel on work surface and dust generously with flour. Fold dough into thirds again and place seam side down on tea towel. Dust top with flour and fold tea towel over top. Let rise for 2 hours.

After 1 1/2 hours preheat oven to 450F. Place an empty medium sized heavy cast iron pot (Le Creuset) with lid on, in the oven. Heat for 30 minutes.

Then remove pot from oven. Place hand under tea towel and carefully flip dough into the pot.  Be very careful, the pot is very HOT.

Cover and bake for 30 minutes. Remove lid and bake for another 20 to 30 minutes. Cool on a rack.

TIPS:

1. I usually assemble the dough before going to bed and bake it the following day.

2. A variation would be to add 2 tablespoons of sesame seeds or poppy seeds before the last proofing.  After sprinkling the tea towel with flour, sprinkle the seeds over the flour and then place the dough on top, continue as instructed.

3. Do not let dough sit out more than 24 hours.

4. Set dough in a draft free spot, while it is proofing.

5. A heavy cast iron pot is important because it mimics the function of a commercial steam oven .

 

  

EASY LOW-FAT BANANA CAKE

This is my family's favourite banana cake recipe.  I have been making it for over 20 years.

INGREDIENTS:

3/4 of sugar
1/2 cup of oil
2 eggs
approximately 2 cups of mashed ripe bananas (3 bananas)
1 3/4 cups of flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Icing sugar for dusting (optional)


METHOD:

Preheat oven to 325F.

Beat sugar and oil on high speed until creamy.  Add eggs, one at a time, beating well after each addition. Stir in pureed banana.

In another bowl, sift flour, baking powder, baking soda and salt.

Gently mix dry ingredients into wet. Do not over mix. 

Pour into greased 9-inch bundt pan.  Bake for approximately 45 minutes. Cake is done when cake tester comes out clean.  Let cake cool for half an hour before removing from the pan. 

TIPS:


1. When baking, it is important to measure ingredients properly and accurately. Always use correct measuring cups and spoons. Use dry measuring utensils for powders and semi-solids (flour, sugar, banana puree). Use liquid measuring cups for wet (oil).
2. When measuring flour, spoon flour, not pour, into measuring cup. And level off with a knife or flat edge. Do not shake or tap cup before leveling off.  Do not use measuring cup to scoop the flour directly out of flour container. Even just a bit extra flour will make the cake dense.
3. Never over-mix a batter when combining the dry ingredients with the wet. Over mixing/beating/blending creates too much gluten and a will produce a dense cake. Gently mix flour until it is just blended.
4. If you notice the cake starting to over brown before it is cooked through, cover loosely with foil for the remainder of the cooking time.
5. You can use a 10-inch bundt pan too, note that the cake will not be as high.
6. Cooking times are dependent on the size of the pan that you use. The bigger the pan, the less cooking time. This is because the depth of the batter will be more shallow.  
  

.

   
 

CLASSICAL PORTUGUESE ALMOND TORTE

This is my version of a Portuguese Almond Torte.
It is delicious served warm or at room temperature.

INGREDIENTS:

1 cup of sugar
1 tsp pure vanilla extract

zest of 1 lemon
2 whole eggs
1 additional egg white
1/2 cup almond flour (ground almonds)
1/2 cup regular flour
1/2 cup melted butter
1/4 cup sliced almonds
1 tablespoon maple sugar
icing sugar for dusting


METHOD:

Preheat oven to 350F.
Butter a 9-inch round cake pan.
Beat egg white until stiff peaks form.

In a large bowl, with mixer at medium speed, beat sugar with 2 eggs. Beat for at least 2 minutes. Add butter, lemon zest and vanilla and beat well.  Mix in almond and regular flour with a spatula. Then gently fold in beaten egg white. Pour into prepared pan. Sprinkle almonds evenly over top, followed by the maple sugar. Bake for 30 minutes.

Let cool for approximately 20 minutes before removing from the pan. Dust lightly with icing sugar and serve.


TIPS:

1. Always use correct measuring tools.  Liquid measuring cups for wet ingredients.  Dry measuring cups for solid or semi-solid ingredients.
2. Spoon flour into a measuring cup. Do not shake or tap the cup, and level off with a flat edge.
3. It is important to beat the eggs and sugar for at least 2 minutes until the mixture is light and has increased in volume.  This is the leavening in the cake.
4. Do not over mix when you fold in beaten egg white. 

   
 

TRADITIONAL PORTUGUESE RICE PUDDING

Many countries have their own version of a comforting rice pudding recipe.  Portuguese rice pudding is enjoyed in our home on special occasions and the leftovers are great for breakfast.

INGREDIENTS:

1 1/2 cups arborio rice
6 cups milk
3/4 cup granulated sugar
1 tablespoon butter
lemon peel of a whole average size lemon
2 egg yolks
cinnamon for dusting

METHOD:

In a large saucepan over medium high heat, stir together the rinsed and drained rice, milk, sugar, butter and lemon peel. 

Bring to a boil but be sure to stir occasionally to prevent rice from sticking to the bottom of the pot. Once it comes to a boil, lower heat and simmer uncovered for approximately 25 minutes.  Stirring regularly.

At this point whisk the egg yolks with a few spoonfuls of the hot rice. (This is called tempering).  Off the heat, in a steady stream, stir the yolks into the rice pudding.  Cook for an additional couple of minutes, stirring constantly.

Remove the lemon peels.  Ladle into a large serving dish or into individual serving dishes.
Dust lightly with cinnamon.

Serve warm, room temperature or cold.


TIPS:

1.  Use a vegetable peeler to cut lemon rind. Careful to not add any of the pith, or pudding will be bitter.
2.  It is important to temper eggs before adding to a hot liquid to avoid scrambling. 

 

   

MAKE-AHEAD LOW-FAT HIGH PROTEIN BREAKFAST OATMEAL PUDDING

A nutritious portable breakfast or snack.

INGREDIENTS:

2 1/4 cups quick cooking rolled oats
3/4 cup firmly packed brown sugar
3/4 cup raisins
1 tbsp milled flax seed
1 tsp cinnamon
3 1/3 cups skim milk
4 egg whites  (1/2 cup)
1 tbsp vegetable oil
1 tsp vanilla


METHOD:

Preheat oven to 350F. In a large bowl, combine oats, brown sugar, raisins, flax seed and cinnamon.

In medium bowl, whisk together milk, egg whites, oil and vanilla. Stir into dry ingredients.  Mix well. Mixture will be very liquidy.

Pour into greased 8-inch square baking pan.  Bake in preheated 350F oven for 60 minutes.  Centre should be set and firm.

Cut into squares and serve warm or cold.

TIPS:

1.  You could substitute the raisins with currants or diced dried apricots.  However only choose one, do not use a mixture of them.
2.  You could also add 2 tablespoons of organic raw cacao nibs  (for added iron and magnesium) and omit the cinnamon.
3.  Leftovers are great as a between-meal snack.  This reminds me of bread pudding.  

   

APPLE CRANBERRY CAKE with Homemade CARAMEL SAUCE

It's cranberry season! Cranberries, apples and caramel. A perfect combination.

INGREDIENTS:


3 Gala apples, diced, approximately 2 cups
6 ounces of fresh cranberries (170 grams)
1 tablespoon of cornstarch
Juice and zest of one large orange
1 teaspoon of cinnamon
1/2 cup firmly packed brown sugar
2 large eggs
1/2 cup melted butter
1 cup sugar
1 teaspoon vanilla
1/4 cup plain Greek yogurt
1 cup flour

Fresh whipped cream or Vanilla ice cream for serving

METHOD:

Preheat oven to 325 F
Filling:
In a large bowl, toss together the apples, cranberries, cornstarch, orange zest, orange juice, cinnamon, and brown sugar.

Pour into a large deep pie plate or round cake pan.

For the Batter:
In a large bowl beat eggs, sugar, melted butter, vanilla and yogurt. Beat with a mixer on medium high speed for at least 2 minutes. This step is important because the cake does not have any leavening agent.
Gradually stir in flour, just until blended.  Do not over beat.
Pour the batter over fruit. 

Bake for 60 minutes.


CARAMEL SAUCE:

3/4 cup packed dark brown sugar
1 1/4 cups whipping cream
1/2 cup butter, cut into pieces

Combine the sugar, cream, and butter in a saucepan. Bring to a boil, reduce heat and simmer until slightly thickened.  Approximately 6 to 8 minutes. Let cool to room temperature.
Serve over cake that has been topped with freshly whipped cream or vanilla ice cream .


TIPS:


1. Oven should always be preheated to the correct temperature before placing cake in the oven.
2. Always use correct measuring cups and spoons.  Use liquid measuring cups for fluids, such as oil or water. And dry measuring cups for larger powders such flour and sugar.
3. Flour should be spooned into a measuring cup, not poured in.  Once you spoon flour, do not shake or pack the measuring cup.  Carefully level off excess with a knife.  You should never use the measuring cup to scoop out flour from a container.   Even a tiny bit of too much flour creates a dense product.
4. Never over-mix a batter when adding flour.  Over mixing/beating/blending creates too much gluten and again will produce a dense product.  Gently mix in flour until it is just blended.
5.  If at anytime while the cake is baking, you notice that the top or sides of the cake are browning too quickly, just cover loosely with aluminum foil for the remainder of the cooking time.
6. When measuring liquid ingredients, fill the cup to the appropriate line and place cup on a flat surface. Always view at eye level as you pour the liquid. Viewing from the top is incorrect, because water surface curves downward.
7.  Semi liquids like yogurt, should be measured in a dry measuring cup.