I don’t know if I’ve ever mentioned it on here (I probably have), but I definitely prefer cooking to baking. I just love experimenting with different ingredients and flavours. For me, cooking means putting things together and experimenting. Baking is just following a certain recipe to a T and that’s less fun. Anyway, the exception to my baking reluctance is baking bread. I love taking a fresh loaf out of the oven and the smell that fills every room. While I’m still looking for the perfect white bread, I think I have mastered the perfect dark and healthy bread. This one’s great with both sweet and savoury spreads and I could probably eat it every day. Enjoy.
Crepe suzette cake: It sounds fancy and looks very pretty. Sometimes, on Sunday afternoons, I’m actually in the mood to bake something fancy like that. That’s why I’m really happy that Michelle from the Little White Kitchen has adapted this crepe suzette cake recipe for Hanna’s Places to share it with you. It looks almost to good to eat, doesn’t it? I’m going to take my time and make it over the holidays, maybe even for Christmas. What about you?
Michelle: Call me crazy, but I love making desserts that are relatively simple to make, but require quite a few steps to get to the finished product. Layers of flavours and time for those flavours to become enhanced, multi-step desserts have a quality to them that a simple one bowl dessert can never match. Bring on the crepe suzette cake.
Take your time, give yourself a couple of days to make each and every piece of the cake puzzle and enjoy every moment. It’s not a process to be rushed and the end result will be worth the time spent, so plan your time accordingly and remember that the best things take a little time.
I want to thank Hanna for asking me to write a guest post for her blog, especially since my crèpes pan is now officially dusted off and I made something I probably wouldn’t have made without a challenge to use citrus in a dessert.
5 cups xanthan-gum free Gluten-Free ﬂour (recipe to follow)
1 tsp. salt
10 eggs, room temperature
10 tbsp. unsalted butter, melted
zest of a large orange
7 1/2 cups whole milk, room temperature
In a large bowl, whisk together the ﬂour and the salt. Add the butter and the eggs and whisk until well blended. Slowly pour in the milk, whisking as you go, to make a thin batter.
For best results, make the batter and chill for a couple of hours before making the crèpes, even for a couple of days if needed.
Heat a crèpe pan (or another type of frying pan) and brush with melted butter. Pour 1/3 of a cup of batter onto the pan and tilt the pan to coat evenly. Cook for 1-2 minutes on medium heat until the edges are crisp and the surface of the crèpe is set. Using an offset spatula gently ﬂip the crèpe and cook for another 20-30 seconds.
Remove from the heat and place onto parchment paper.
With the remaining crèpes, cook them and then stack them with parchment paper in-
between each one. You can make the crèpes ahead of time and then assemble the cake the following day, or freeze them and thaw them out later for use at another time.
Makes about 30 crèpes.
972 grams superﬁne white rice ﬂour
324 grams potato starch
174 grams tapioca starch
1 ¼ c whole milk
2 tbsp gf ﬂour
3 egg yolks
2 cups heavy cream
¼ c sugar
2 vanilla beans, split and scraped
⅓ c powdered sugar
2 tsp vanilla extract
In a medium bowl whisk together the egg yolks, sugar and GF ﬂour. In a medium saucepan whisk together the milk and the scraped vanilla pods and the seeds. Bring to a simmer, turn off the heat, set aside and allow to steep for 1/2 hour. Bring the milk back to a simmer and then slowly pour into the egg yolks while whisking quite vigorously.
Once you’ve whisked all the milk into the egg yolks, pour the entire mixture back into your saucepan and cook on low heat while stirring constantly, until the mixture thickens to the consistency of pudding and coats the back of your spoon.
Strain the custard through a ﬁne mesh strainer into a medium bowl, discard the vanilla pods, and place a piece of plastic wrap directly onto the custard to form a skin.
Chill until set, at least 2 hours.
This can be made a day or two in advance.
Once the custard has set and you’re ready to assemble the cake, beat the whipping cream and the powdered sugar until stiff peaks form, and gently fold the whipped cream together with the custard. Use immediately.
1 1/2 cups water
1/2 cup sugar
1 large navel orange, slice crosswise 1/8 inch thick
Extra granulated sugar
In a large skillet heat the water and sugar until it boils. Add the orange slices and simmer over medium heat, turning occasionally, until the liquid is reduced to a thin syrup and the oranges are slightly translucent. About 20 minutes.
Set the oranges on a cooling rack set over parchment paper. Allow to cool.
Sprinkle both sides of the orange slices with generous amounts of granulated sugar.
Allow to set.
Orange slices can be kept sealed in the fridge for up to a week.
1 lb butter unsalted butter
2 cups granulated sugar
2 cups freshly squeezed orange juice
1 lemon, juiced
4 teaspoons orange zest
1/4 cup Grand Marnier
Combine the butter, sugar, citrus juices, and zest to a small saucepan and cook for about 10 minutes until it reaches 180-200F, or until is slightly caramelizes. It should be a golden color. Remove from heat, add the Grand Marnier, return to the heat and continue to whisk and simmer for another 2 minutes. Allow to cool to room temperature.
Place a crèpe on a cake board or cake plate and spoon 2 tbsp. of pastry cream onto it. Spread the cream thinly and cover with another crèpe. Repeat this process until you’ve used all the crèpes or all of the pastry cream. The top crèpe doesn’t get covered in pastry cream.
Cover and chill the cake for at least 2 hours, or overnight, until set.
Pour a generous amount of Orange Butter over the entire cake, allowing to drip down the sides. Decorate the top of the cake with the candied orange slices and sprinkle the entire cake with sifted icing sugar.
Slice and serve the cake, drizzling some more sauce over each piece.
Thanks so much Michelle for this wonderful recipe. I can’t wait to try it over the holidays and take all my time, just as Michelle has described.
All pictures of the crepe suzette cake taken by Michelle for Hanna’s Places
Today I’m happy to welcome Jennifer with yet another delicious looking recipe to the blog.
The other day I told you that I loved carrots in every variation possible, but I never had something resembling this salad before. I definitely want and need to change that, because this dish looks absolutely amazing! I can imagine preparing a large bowl of salad and bringing it to a fun evening with friends (or maybe as a side dish for this year’s Thanksgiving dinner?). Click through for the recipe, and tell me what you think if you tried it!
I promised you an amazing broccoli recipe yesterday, so here it is: An amazing broccoli recipe! One of my favourite food bloggers, Jennifer, has agreed to contributing recipes for Hanna’s Places now and again. You’re in for some treats! Every time I visit her blog, I bookmark at least five more recipes to try because everything sounds so tasty and yummy. See what I mean?
For her first recipe she decided to go ahead and make some broccoli fritters, which taste best with some home-made salsa. I already declared my love for broccoli yesterday, but I think even if I didn’t like it so much already, I would relish these ones. I can’t wait to try them in home-made veggie burgers as well!
Makes 8-12 depending on size
300g broccoli florets (chopped into 1cm pieces)
½ cup cake flour
¼ teaspoon baking soda
1/3 cup parmesan cheese (finely grated)
½ teaspoon ground cumin
¼ teaspoon chilli powder
1 clove garlic (crushed)
2 tablespoons olive oil
1 spring onion (finely sliced)
1 jalapeno (finely chopped)
2 tablespoons finely chopped coriander leaves
Sea salt flakes to taste
2 tablespoons vegetable oil
Place the broccoli florets into a steamer and steam for 5-7 minutes, until tender but not mushy. Take them out of the steamer and mash lightly with a potato masher. Set aside. In a large mixing bowl, beat the eggs. Add the flour, baking soda, parmesan, cumin, chilli, garlic, spring onion, jalapeno, chopped coriander and salt. Mix together until combined. Add the steamed and lightly mashed broccoli and fold through the batter.
Put a large frying pan on medium heat. Pour 1 tablespoon each of both oils in the frying pan. (We are cooking the fritters in two batches). When the oil is hot, drop spoonful’s of the broccoli batter into the pan until you have used half the batter. Make the fritters as small or large as you like. When they are golden brown (about 2 minutes), turn them and fry them on the other side. Once golden on both sides, remove them to a tray lined with kitchen paper to drain and continue frying with the rest of the oil and batter. Serve with your favourite salsa.
Thanks so much Jennifer. They look so good and tasty, I can’t wait to try them!
Pictures and recipe by Jennifer Rodda for Hanna’s Places.
It’s recipe time! Today I am very excited to welcome the first food contributor to Hanna’s Places: Meet Belle! I found her blog, Cakelets and Doilies when I was falling down the rabbit hole of yummy recipes on Pinterest one day late at night. I’m so happy that she agreed to join Hanna’s Places and contribute one of her brilliant recipes, a tomato quinoa risotto. As I told you yesterday, it took me quite some time to finally try out quinoa, so Belle’s suggestion to make tomato quinoa risotto fitted perfectly! It’s a flavoursome and hearty meal, especially good on a cold night.
250 grams cherry tomatoes, halved
Good drizzle of olive oil
Sprinkle of sugar and salt
1 tablespoon olive oil
20 grams butter
1 onion, finely chopped
600ml-800ml homemade or good quality vegetable stock
1 garlic cloves, crushed
Season with salt and pepper to taste
1 cup white quinoa
1 tablespoon tomato paste
1/4 cup white wine
1 cup grated parmesan cheese
1/4 cup basil leaves
Preheat oven to 160 degrees celsius. Place tomatoes, cut-side up, on a baking tray and drizzle with oil. Sprinkle with sugar and salt. Bake for 25 minutes or until softened.
Bring vegetable stock to the boil, reduce heat, and keep at a gentle simmer.
Rinse quinoa by placing the quinoa in a fine-mesh strainer, rinse thoroughly with water, drain and set aside.
Heat 1 tablespoon oil and butter in a saucepan over medium heat. Add onion and garlic, cook until it’s soft without colouring. Add quinoa, stirring to coat the grains, then stir in tomato paste and wine. Simmer for 1 minute or until wine has evaporated. Add a ladleful of hot stock, stirring until most of the liquid has been obsorbed. Keep adding ladlefuls of stock, stirring, allowing each ladleful to be absorbed before adding the next. Turn the heat down if required. The quinoa is cook when the grains look almost translucent and the germ seperates from the seed. I like the quinoa with a slight bite to it (al dente) and find that it needs only about 600ml of stock. Add more stock and cook for a bit longer if you prefer the quinoa less al dente.
When quinoa is cook to your liking, stir in roasted tomatoes and grated parmesan cheese. Season with salt and pepper to taste. Scatter with basil leaves and shaved parmesan cheese to garnish.
There you have it, a yummy tomato quinoa risotto. Let me know if you tried it!