Irish Foodies April 2011 Cookalong: Chocolate - Chocolate Bruno

If you are a regular reader you will know by now that the Irish Food Bloggers (and anyone else who fancies joining in) hold a monthly cookalong on the first Friday of every month.  We all cook a dish in our respective kitchens within a set theme and then post pictures and blog posts to Twitter and Facebook.  The evening is generally taken up with oooh's and aaaaah's and plenty of drooling as picture pop up and we admire each others efforts.  The theme for this months cookalong just had to be chocolate as Easter will fall later in the month. 

I had quite a few ideas in mind, what with me being a bit of a chocolate demon.  I wanted to bake a really yummy cake that my dad used to bake for special occasions.  He had pulled the recipe from a news paper but has lost it recently and so I had to go back to the drawing board.  On our recent trip to New York (more to come on this) Mr. Boo and I shared a dessert in the Blue Ribbon Bakery.  I remembered having had a decadent chocolate dessert there on a previous visit but couldn't quite remember what it was.  While perusing the menu the Chocolate Bruno caught my attention, there was no description to explain what it was so I enquired when our waiter returned to the table.  He explained that it "was a kind of flourless chocolate cake/mousse...."  He went on with his explanation but I don't remember anything after that.  Decision made. 

It was heavenly.  One of the best chocolate desserts I have tasted.  Ever.  As I have said on many occasions, I am a chocolate lover, Mr Boo not so much but he even managed a few spoon fulls.  A silky smooth, dense, almost buttery chocolate mousse set atop a white chocolate base with chunks of cookie.  We couldn't finish it, not even between the pair of us, as it was a very generous portion and I may have shed a tear as the leftovers were cleared from the table.  As I set my brain to thinking about a suitable offering for the chocolate cookalong on our return I decided I would try to recreate a version of the Chocolate Bruno to enjoy at home.

As I didn't have a recipe I had to go at it a little blind and hope for the best.  I was very pleased with my version and almost fell over when Mr. Boo volunteered the information that my base was nicer than the Blue Ribbon Bakery version.  He doesn't offer praise willy nilly where my baking is concerned, especially when it involves chocolate.  I was in Marks and Spencer the day before the cookalong and picked up one of their white chocolate Mountain Bars, white chocolate containing nuts and nougat (basically their version of a white Toblerone), thinking that would make a nice substitute for the white chocolate and cookie base.  These are really easy to make, they are basically a ganache with some egg & butter added for richness, but look really impressive and will certainly feature on dinner party menus in this house.  Enjoy!

Chocolate Bruno (my take on a Blue Ribbon Bakery dessert)
makes 6

100g White Chocolate Nougat Bar
285ml Double Cream
200g Plain Chocolate
2 Egg Yolks
20g Unsalted Butter

1.  Place a silicone muffin tray onto a flat baking tray (this makes it easier to transfer it to the fridge), or line 6 ramekins with clingfilm.
2.  Break up the white chocolate and place it in a heat proof bowl.  Set the bowl over a pot of simmering water to melt.

3.  Spoon the white chocolate into the bottom of the muffin tray/ramekins.  You just want a thin layer, approximately 3-5mm deep.

4.  Place the muffin tray/ramekins into the fridge and allow the chocolate to set.

5.  Place the cream into a heavy based saucepan and heat.  Remove from the heat just before it boils.
6.  Break up the plain chocolate and add to the cream.  Stir until the chocolate has melted and the mixture is smooth.

7.  Add the egg yolks and whisk in.  Allow to cool slightly.

8.  Add in the butter and stir until it has melted and the mixture is smooth and glossy.

9.  Remove the muffin tray/ramekins from the fridge and pour the chocolate mixture over the white chocolate layer.  Return to the fridge and allow to set for at least 2 hours.

10.If you have used a silicone muffin tray you might find the plain chocolate mixture smears as you turn the Bruno's out to serve.  A little trick that I tried with great success was to pop the tray into the freezer for half an hour to make the 'mousse' nice and firm (cover the top with clingfilm or foil to avoid shards of ice falling onto the mousse), turn them out of the silicone tray and place on a flat tray and return to the fridge until you are ready to serve.  If you use ramekins lined with clingfilm simply lift the Bruno out using the clingfilm and peel the clingfilm away before serving. 

Happy Mother's Day & Madeira Cake

One of my favourite treats as a child was being handed the wooden spoon after my mam had mixed up a cake and licking off the delicious batter that refused to shift and plop into the baking tin.  Once the spoon had been licked clean the bowl would be offered forward and the remnants diligently scraped and shovelled into my little mouth.  More often than not it was the dregs of a Madeira cake batter, thick, creamy and sweet, almost nicer than the baked cake.  It is such a versatile cake and I'm sure it appeared in many guises throughout the baking year but all that I remember are those delicious moments stood in the kitchen licking the spoon clean until my tongue felt like it would fall off its hinges. 

I made a Madeira cake yesterday for my husband to give to his mam for Mother's Day.  Without thinking when I had filled the cake tins I licked the spoon.  It was an involuntary action and one I am sure I do every time I make a cake but it stopped me in my tracks for a moment.  It tasted exactly the same.  Had I closed my eyes I could have been standing in our old scullery kitchen again 5, 6 or 7 years of age.  I have tried many times to recreate some recipes so that they taste exactly as they did when my mam made them.  I don't think I have ever managed it so perfectly as with this simple cake.  Without even consciously trying it always tastes exactly as it did then.  I love that food has that power over us, like a time machine it can transport us in an instant to a perfect moment forever etched on our minds and in our hearts.  Some of the happiest memories in my life have food at their centre.  Yes it nourishes our body, but more than that it nourishes our soul.  A life without food would be a sad and empty journey.  Next time you fancy a little time travel forget all of that quantum physics nonsense, just grab a spoon and close your eyes.  Bon voyage!

To all of the yummy mummy's out there I hope that you are enjoying a lovely day.  Sit down, put your feet up and leave all of the hard work to someone else for a change.  If you are really lucky maybe someone will make you a nice Madeira cake.  Either way, enjoy your day, you deserve it.

x

Madeira Cake

175g Unsalted Butter, softened and diced
175g Caster Sugar
3 Large Eggs
1tsp Vanilla Extract
225g Plain Flour
1tsp Baking Powder
2tbsp Whole Milk

1.  Preheat the oven to 170C/F/Gas Mark .  Grease an 8" spring for cake tin with butter and line the base with parchment paper, alternatively grease 2 x 8" sandwich tins and line the bases with parchment paper.

2.  Place the butter into the bowl of an electric mixer and cream, alternatively place in a bowl and cream using a hand held electric whisk.
3.  Add the caster sugar and mix until combined and fluffy.
4.  Add the eggs one at a time while continuing to mix.

5.  Add the vanilla extract and mix to combine.
6.  Sift in the flour and baking powder and mix to combine but do not overwork the mixture.
7.  Finally, add in the milk and mix until incorporated.
8.  Transfer the mixture to the prepared baking tin or divided evenly between the 2 prepared sandwich tins.

9.  Place into the preheated oven and bake for 1 hour if baking 1 cake or half an hour if baking 2 to sandwich together.  I clean skewer inserted into the cake should come out clean when baked.
10.Remove from the oven and allow to cool in the tins before turning out.

Buttercream Icing

180g Unsalted Butter, softened and diced
500g Icing Sugar
3tbsp Milk
1tsp Vanilla Extract
Food colouring of your choice

1.  Sift the icing sugar into the bowl of and electric mixer and add the butter.  Alternatively sift the sugar into a bowl and add the butter and use a hand held electric whisk.
2.  Mix on a medium speed until smooth and creamy.
3.  Add the milk, vanilla extract and food colouring and mix on high speed for five minutes.
4.  Place a layer between the two cakes and then smooth over the top and down the sides.

Irish Foodies March 2011 Cookalong: Traditional Irish, Potato Scones

Yesterday saw yet another Irish Foodies cookalong roll around.  As we are into March now the obvious theme choice was Traditional Irish to mark St. Patrick's Day which falls on the 17th of this month.  I actually found it quite difficult to settle on a recipe for the night.  I pondered and pondered and had a flick through some of my cookbooks but nothing jumped out at me.  Yesterday morning as I flicked through The Irish Farmers' Market book I spotted a recipe for some potato scones and thought they would be rather delicious with some smoked salmon.  I was right.  I enjoyed the nicest lunch I have had in ages and the colour of the smoked salmon was perfect for the Irish theme.  A very happy result. 

Potato Scones
( The original recipe states that it yields 4 scones but I rolled the dough thinner to make 7 scones)

3 Med-Lge Potatoes, peeled and cut in 3
40g/1.25oz Unsalted Butter
Salt & freshly ground Black Pepper
60g/2oz Plain Flour
1tbsp Oil

1.  Place the potatoes in a saucepan, cover with water and bring to the boil.  Reduce the heat to simmer for 10-15 minutes until cooked.
2.  Strain the water and mash the potatoes with the butter.  Allow to cool slightly.
3.  Season with salt and pepper and fold in the flour to form a dough.

4.  Transfer the dough onto a floured work surface and knead lightly.  Roll out the dough, about 3cm thick.
5.  Cut into circles using a floured pastry cutter.

6.  Place 1tbsp of oil into a pan and set over a medium heat.  Add the potato scones and cook until golden brown on each side.

7.  Serve while still hot.

I served my potato scones topped with smoked salmon, creme fraiche, some basil and a little squeeze of lemon.  Enjoy!

Scones

In my mam's last few weeks of feeling well she became rather fond of high tea in the Westbury Hotel.  I'm not sure how we ended up there the first time but she liked it enough that we found ourselves back there every Friday morning.  I was lucky in that I was in college at the time and would return home an hour after leaving the house to say that my classes had been cancelled or that the pipes had frozen or that a dog had eaten the college and I had been sent home for the day.  I'm sure she knew that no such thing had happened but she would happily declare that sure wasn't it great that I could come for tea and scones with her. 

Friday had always been her morning to meet her sisters in town anyway so they would meet us too and more often than not a couple of friends and my sisters, if they could wangle some time off work.  We sat in the same place each week, at the window overlooking Harry St., and my mam would make herself comfortable in a big armchair.  The small table would heave with plates of scones, clotted cream, jam, pots of tea and a pot of hot chocolate just for me.  We were never in a rush; sitting, chatting, laughing and of course eating.  Sometimes we sat so long we had to order another round of scones or sandwiches before we had the energy to leave. 

They were wonderful mornings, all the girls together doing what girls do best, gossiping and laughing.  One of my favourite treats now is to indulge in afternoon tea in the Westbury (or anywhere for that matter).  If that same table is free I will sit there and savour the atmosphere, and the sweet treats, luxuriating in the decadence of those couple of hours.  While I don't treat myself to that often, I can treat myself to those lovely scones in the comfort of my own home.  I hope that you enjoy them as much as I do.  Sit down in your most comfortable chair, fill a mug with steaming tea and dollop on some extra cream.  Why?  Well, why not?

Scones

(makes 12+)

450g/1lb Self Raising Flour, plus extra for dusting
1/4tsp Salt
100g/4oz Cold Unsalted Butter, diced
85g/3oz Caster Sugar, plus extra for dusting
280ml Buttermilk
2tsp Vanilla Extract
30ml Milk

1.  Preheat the oven to 220C/425F/Gas Mark 7.  Line 2 baking sheets with parchment paper and dust lightly with flour.
2.  Pulse the flour, salt, butter and sugar in a food processor until it resembles fine breadcrumbs.  Alternatively grate the butter into the dry ingredients and cut in with a knife until there are no lumps of butter left.

Apologies for the poor picture quality but I don't have natural light in this part of my kitchen.

3.  Place the buttermilk and vanilla into a small saucepan and warm gently.  (Be careful no to heat the milk too much as it will separate)
4.  Place a third of the flour mix into a large bowl with a third of the buttermilk.  Mix with a knife and repeat in two more stages, but be careful not to over mix. 
5.  Dust a work surface with flour and turn the mixture out onto it.  Lightly flour your hands and gently bring the mixture together to form a dough.  (If you find the mixture is very wet at this stage gradually add a little flour at a time until the consistency becomes manageable)

6.  Wrap the dough in some clingfilm and refrigerate for 15 minutes - half an hour.  Place back onto a lightly floured work surface and flatten with your hands to a depth of approx 4cm.
7.  Using a floured scone cutter stamp out rounds and place on the prepared baking sheets.

  Brush with milk and dust with some caster sugar.

8.  Bake in the preheated oven for 15 minutes until golden and risen.
9.  Allow to cool on a wire rack.