Review: Love Laugh Bake! – Silvia Colloca

Love Laugh Bake

Love Laugh Bake!

Silvia Colloca

Pan Macmillan Australia

Plum

ISBN: 9781925481457

RRP $39.99

 

Description:

For passionate home-cook and baker Silvia Colloca there is nothing more satisfying than baking – combining the simplest of ingredients and seeing them transformed into the most delicious creations to share with others.

 

In Love, Laugh, Bake! Silvia shares more than 120 of her must-have recipes: breads, pizzas and focaccias, tarts and pies, cookies, simple cakes and also baking for special occasions. There are recipes for new and experienced bakers alike, from the easiest one-bowl cakes to crusty sourdough loaves and flaky jam-filled cornetti. Learn how to make the perfect pizza base, fluffy focaccia and deliciously rich tarts. Standout sweets include hazelnut brownies, blackberry and pear crostata, and plum and red wine upside-down cake. Silvia is well known for her fresh take on gluten-free baking and in this book she shares more than 50 of her most popular gluten-free and vegan recipes that you will want to bake again and again.

 

This is easy, generous food for every day. Silvia’s baking is simple, classic and is always enriched with her warmth and a unique sense of joy and abundance. Love, Laugh, Bake! will inspire you to discover the delights of baking for yourself, so grab your trusted rolling pin and roll up those sleeves!

 

The Author:

Silvia Colloca is an Italian-born food lover living in Sydney, Australia and has claimed the mantle of Passionate Italian Home Cook in Australia since arriving here in 2009. She share unfussy, delicious, recipes that have been passed down through her family for generations. Her food is traditional, authentic, simple, and embedded in it is the legacy of her mother and grandmother. She has authored three books Silvia’s Cucina, Made In Italy and La Dolce Vita and has hosted and co-produced Made in Italy on SBS and the ABC’s Silvia’s Italian Table. https://www.panmacmillan.com.au/9781925481457/

 

 

My View:

I first meet Silvia when I was scouring the net for hints and advice on making a sour dough starter and sough dough bread. Luckily I came across Silvia’s website https://silviascucina.net  and I proceeded to finesse my sough dough making skills.  So when I had an opportunity to review a book written by this famous author I leapt at the chance. It has not disappointed.

 

This is a great book for all home bakers.  The recipes are simple, elegant and they work! I particularly like that Silvia has catered to a variety of readers/bakers and their differing lifestyle needs; there are recipes that are vegan, gluten free, dairy free…there are breads, scrolls, chocolate dipped coconut macaroons (and I hesitate to make this statement but I think they are even better than my late mother in laws, but we will keep this between us, mother in laws cooking skills should always be respectedJ ), an amazingly easy and yummy gluten free Orange and Blueberry cake ( sorry no pictures we devoured it before I had an opportunity to photograph but I may make this again soon…I’ll let you know), there are brownies (gluten free), pavlova, biscotti, savoury and sweet tarts…there is something here to delight all bakers.

 

Now I have visitors coming for morning tea tomorrow so I best get baking!

 

 

Frangipane Dream: I’m Just Here for Dessert – Caroline Khoo

Happy Mothers Day!

I'm Just Here For Dessert

Recipes and Images from I’m Just Here for Dessert by Caroline Khoo (Murdoch Books)

 

FRANGIPANE DREAM
MAKES: enough filling for four small 10 cm (4 inch) tarts
PREP TIME: 10 minutes

INGREDIENTS
• 90 g (31/4 oz) unsalted butter, softened
• 100 g (31/2 oz) caster (superfine) sugar, plus an extra teaspoon
for decorating
• 2 eggs
• 90 g (31/4 oz) almond meal
• 15 g (1/2 oz) plain (all-purpose) flour
• 15 g (1/2 oz) soft icing mixture or icing (confectioners’) sugar
• pinch of fine salt
• 4 small plain pastry tart shells (see recipe and note on p. 138)
• handful of frozen berries

METHOD
1. Beat the butter in the bowl of a stand mixer fitted with the paddle attachment over a medium speed until soft, then add the caster sugar and continue to beat until light and fluffy.
2. Add one egg at a time until fully incorporated.
3. Add all of the remaining ingredients except the frozen berries to the bowl and mix on high speed for 1–2 minutes.
4. Divide the mixture between the tart shells, and sprinkle some frozen berries into each shell. Push the berries down gently with your fingers so they are slightly submerged in the frangipane filling.
5. Bake for 4 minutes, then sprinkle the extra caster sugar on top of each tart. Return the tarts to the oven and bake for another 8–10 minutes, or until golden.
TIP Allow the tarts to cool, then top with a few slices of fresh strawberry and some fresh blueberries. Add a pretty edible flower too, if you like.

 

Frangipane Dream

PLAIN PASTRY

INGREDIENTS
• 200 g (7 oz) unsalted butter, softened
• 120 g (41/4 oz) soft icing mixture or icing (confectioners’) sugar
• 11/2 eggs (see page 30)
• 1 teaspoon vanilla extract or essence (optional)
• 370 g (13 oz) plain (all-purpose) flour, plus extra for dusting
• canola oil cooking spray
EQUIPMENT
• electric kitchen scales
• measuring spoons
• stand mixer with paddle attachment
• good-quality plastic wrap
• good-quality baking paper
• rolling pin
• 6 or 7 tart tins 10 cm (4 inches) in diameter
• sharp knife
• scissors
• baking beads/uncooked rice or beans
• baking tray

METHOD
1. Place the softened butter in the bowl of a stand mixer and beat on
a medium speed until creamy and soft.
2. Reduce the speed to low and slowly add the soft icing mixture a little at a time until completely incorporated.
3. For plain pastry, add the eggs and vanilla now. For chocolate pastry, add the eggs and egg yolk until fully mixed in.
4. Slowly add the flour. If making chocolate pastry, add the cocoa and salt now too. Mix until a dough has just started to form.
5. Transfer the dough from the stand mixer to a clean bench lightly dusted with flour and knead with clean, lightly floured hands for a few minutes until you have a smooth ball. Don’t overwork the dough, just knead it enough to bring it together into that smooth ball. Cut the dough in half and then form each half into a ball again. Push down on each ball to create a disc, and then tightly wrap both discs in plastic wrap.
6. Chill the dough in the fridge for 2 hours. (You can leave it overnight if you are making this ahead of time.) The dough will need time to come to room temperature before you roll it out.
ROLLING OUT YOUR PASTRY
METHOD
1. Place one disc of dough between two sheets of baking paper (see p. 140)then begin to roll out to form a thin rectangle of pastry about 8
6 cm (31/4 21/2 inches) and about 1 cm (1/2 inch) thick. Repeat with the other dough disc.
2. Lightly spray your tart tins with the canola oil.
3. Using a sharp knife, cut each rolled sheet of pastry into 6 pieces, each larger than a tart tin. That way, there will be overhanging pastry when you line the tins. Use your fingers to gently but firmly push the dough into the tart tin. If any area is short of pastry, add some dough so that it is covered. Repeat with the rest of the pastry and the tart tins.
4. Run your rolling pin over each tart tin so any overhanging pastry
is trimmed off and you have a clean edge.
5. Poke a few holes in the base of each tart with a fork.
6. Cover the pastry-lined tins tightly with plastic wrap, then place the tins in the fridge and allow to chill for at least 3 hours, or overnight.
7. Preheat the oven to 170°C (325°F) fan-forced (FF).
8. Cut out six small squares of baking paper, each big enough to cover
a tart tin.
9. Fill the lined tart tins with baking beads, then blind bake for 6 minutes.
10. Remove the baking paper and baking beads then return the tart shells to the oven for a further 10–12 minutes (or 7, if you are making frangipane tarts, see note below), until slightly golden, then allow to cool completely in their tins on a wire rack.
NOTE If making frangipane tarts, remove the tart shells from the oven after
7 minutes of extra baking time then follow the instructions on page 150.

Coconut, Raspberry & Chocolate Tarts: Chocolate – Kirsten Tibballs

Chocolate - Cover

Images and recipes from Chocolate by Kirsten Tibballs (Murdoch Books) RRP $49.99 available now in all good bookstores and online.

Coconut, Raspberry  & Chocolate Tarts

MAKES: 8  Difficulty: Easy

If you want to simplify this recipe you can replace the made raspberry jelly with a good-quality store bought raspberry or berry jam.

 

 

Coconut, Rasberyy, and Chocolate Tart

Ingredients

90 g (31/4 oz) unsalted butter

60 g (21/4 oz/1/2 cup) icing (confectioners’) sugar

15 g (1/2 oz) almond meal

20 g (3/4 oz) desiccated (shredded) coconut

30 g (1 oz/about 1/2) whole egg

160 g (51/2 oz) plain (all-purpose) flour, plus extra for dusting

1/4 teaspoon baking powder

1/4 teaspoon salt

 

Coconut shortbread pastry

In an electric mixer with a paddle attachment, beat the butter on medium speed until it is a thick, smooth paste. Sift in the icing sugar then add the almond meal, desiccated coconut and the egg and mix to combine. Add the flour, baking powder and salt and mix to combine until it comes together. Wrap in plastic wrap and place it in the refrigerator to rest for 1 hour, until firm.

Preheat the oven to 160°C (315°F). Place eight individual 8 cm (31/4 inch) tart rings on a baking tray lined with baking paper.

Roll out the dough on a lightly dusted work surface to a thickness of 3 mm (1/8 inch) then line each tart ring with the rolled pastry. Place a large paper case in each tart ring and fill with uncooked rice. Blind bake for approximately 6 minutes, then remove the rice and paper case and bake the tarts for a further 6 minutes or until light golden brown. You can freeze them, baking them as needed. Remove the tarts from the oven, allow to cool and then remove the tart rings. The baked tarts can be made up to 3 days in advance and stored in an airtight container at room temperature.
Ingredients

180 g (61/2 oz) good-quality dark chocolate, coarsely chopped

50 ml (13/4 fl oz) cream (35% fat) (a)

70 ml (21/4 fl oz) coconut cream

1/2 teaspoon vanilla bean paste

160 ml (51/4 fl oz) cream (35% fat) (b)

 

 

Chocolate mousse

Put the chocolate in a bowl. Put the cream (a), coconut cream and vanilla bean paste in a saucepan over medium heat and bring to the boil. Pour the hot mixture over the chocolate, whisking by hand until the chocolate is melted and completely combined with the cream, creating a ganache. Place the cream (b) in a chilled bowl and whisk to a semi-whipped consistency. Immediately and gently fold the semi-whipped cream through the ganache by hand until combined.

 

Ingredients

4 g (1⁄8 oz) gold-strength gelatine sheets or 6 g (3⁄16 oz) powdered gelatine

110 g (33/4 oz) frozen raspberries

80 g (23/4 oz) caster (superfine) sugar

 

Raspberry jelly

Soak the gelatine sheets in a bowl of iced water and, once pliable, gently squeeze the sheets to remove any excess water. Set the sheets aside and leave at room temperature. If using the powder, sprinkle it over a bowl containing 30 ml (1 fl oz/11/2 tablespoons) cold water. Leave at room temperature until needed.

Combine the frozen raspberries with the sugar in a saucepan over medium heat. Cook until the sugar is dissolved and the mixture comes to a gentle boil. Remove from the heat and add the gelatine, stirring until it is dissolved and combined.
Ingredients:

Dutch-process cocoa powder, for dusting

shaved coconut, for garnishing

fresh raspberries, for garnishing

 

Finishing

Evenly divide the raspberry jelly into the base of each cooled tart. Spoon in the prepared chocolate mousse on top of the raspberry jelly to fill the tarts. Create a rough texture on the surface of the tart. Dust each tart with cocoa powder and garnish with shaved coconut and fresh raspberries. Eat immediately or store in the refrigerator for up to 24 hours.

Berry and Mascarpone Tart – The Art Of Traditional Italian – Lucio Galletto

The Art of Traditional Italian

Extracted from The Art of Traditional Italian by Lucio Galletto,

published by Lantern, RRP$59.99

and

photography by Ben Dearnley

 

BERRY  AND MASCARPONE TART

This beautiful summer tart is perfect for large gatherings and picnics. It is usually filled with vanilla pastry cream (see page 235), which just requires assembly rather than further baking, but I prefer this lighter version with mascarpone. I have suggested topping the tart with mixed summer berries, but it works well with most fruits, particularly figs if you are making it in autumn.

This recipe makes enough pastry for two tarts, because one is never enough – and you can freeze the other portion of pastry for several months, ready for the next time you have guests.” (pp 228-229)

Berry marscapone tart

1 egg

1 egg yolk

80 g caster sugar

finely grated zest of 1 lemon finely grated zest of 1 orange

1 vanilla bean, split lengthways and seeds scraped

30 ml Cointreau

500 g mascarpone

fresh berries, to serve

 

SWEET  PASTRY

500 g plain flour, sifted

170 g pure icing sugar,sifted

250 g chilled butter, chopped

3 eggs

 

MAKES  ONE  24  CM  TART

For the pastry, mix together the flour and icing sugar in a large bowl. Using your fingertips, rub in the butter until the mixture has a sandy consistency. Add 2 of the eggs and use a flat-bladed knife to mix lightly, until combined. Press together to form a dough, then divide in half. Shape each half into a ball and cover in plastic film. Place one in the fridge to rest for 1 hour, and freeze the other one for later.

 

Spray a 24 cm loose-based fluted tart tin with cooking oil. Place the chilled pastry on a floured surface and roll out to a very thin circle, about 4 cm larger in diameter than the tart tin. Line the tin with the pastry, pressing  it gently into the sides. Pinch the excess pastry 1 cm above the rim of the tart tin, then place in the fridge for 1 hour to rest.

 

Preheat the oven to 160°C.

 

Line the pastry shell with baking paper, fill with baking beads, uncooked rice or dried beans and blind bake for 25–30 minutes until golden brown. Take out of the oven and remove the paper and weights. Beat the remaining egg and lightly brush over the pastry shell to seal the surface, then return to the oven for a few minutes to cook the egg. Remove and transfer to a wire rack to cool. Once cool, trim any excess pastry with a sharp knife. Reduce the oven temperature to 110°C.

 

To make the filling, use a balloon whisk to beat the egg, egg yolk, sugar, lemon and orange zest, vanilla seeds and Cointreau in a large bowl until just combined. Add the mascarpone and whisk until combined. Fill the cooled pastry shell with the mascarpone mixture to about three-quarters full. Bake for 1 hour or until the surface looks set when you give the tart a gentle shake. Arrange the berries on top. Enjoy!

 

 

 

 

 

 

 

Lemon Tart – BakeClass – Anneka Manning

When I first got the BakeClass cook book I was attracted to the picture and recipe for Lemon Tart, I just needed an excuse to make it. As the lemon tree is  offering up a few lemons at the moment and with visitors coming over for dinner I thought this is a great opportunity to try this recipe.

 

I made the sweet shortcrust pastry in my food processor – so easy and quick.  Next bake blind – then pour the lemon mixture in and finish cooking- easy- and the taste – tangy lemon – perfect with cream or vanilla bean ice cream.

 

Lemon Tart

Lemon Tart

Lemon Curd Soufflé Tartlets – Apple Blossom Pie Memories Of An Australian Country Kitchen – Kate McGhie

 

 

Apple Blossom Pie cover

 

“Lemon Curd Soufflé Tartlets

 

These are lovely served barely warm dusted lightly with icing sugar.

 

Start to finish : about 1 1/4 hours makes : 12

 

Lemon Curd Souffle Tartlets Recipes and Images from Apple Blossom Pie by Kate McGhie (Murdoch Books).

Lemon Curd Souffle Tartlets
Recipes and Images from Apple Blossom Pie by Kate McGhie (Murdoch Books).

 

Pastry

13/4 cups (260 g/91/4 oz) plain (all-purpose) flour

1/2 teaspoon salt flakes

2 tablespoons caster (superfine) sugar

100 g (31/2 oz) cold butter, diced

1 large free-range egg yolk

2 tablespoons iced water

 

Lemon curd

4 large free-range eggs

1 cup (220 g/73/4 oz) caster (superfine) sugar

1/3 cup (80 ml/21/2 fl oz) lemon juice

1 tablespoon grated lemon zest

125 g (41/2 oz) cold butter, diced

pinch of salt

 

Meringue

4 large free-range egg whites

pinch of salt

1/4 cup (55 g/2 oz) caster (superfine) sugar

 

 

Put the flour, salt and sugar in a food processor. Add the butter and pulse process until the mixture is a coarse knobby meal. Add the yolk and water and process until the mixture forms a clump. Tip the dough out onto the bench and pat into a disc shape. Cover with plastic wrap and refrigerate for 30 minutes.

 

Preheat the oven to 180°C (350°F) (fan-forced 160°C/315°F).

 

Roll the dough out and line 12 tartlet moulds about 6 cm (21/2 in) in diameter and prick the bottom with a fork. Put the pastry cases in the freezer for 5 minutes, and then bake for 15–20 minutes or until the pastry is golden and almost cooked through. Cool.

 

To make the curd, whisk the eggs, sugar, lemon juice and zest in a stainless steel or glass bowl. Place the bowl over a large pan of gently simmering water. Whisk in the diced butter adding a few pieces at a time with the salt. Keep whisking for about 8 minutes or until the curd has become thick and creamy and coats the back of a spoon. Remove the bowl from the pan of water and whisk briskly to take as much heat from the mixture as quickly as you can. Set the curd aside to cool completely, stirring occasionally. The curd will continue to thicken as it cools. Press plastic wrap lightly on to the surface and refrigerate until required.

 

Increase the oven temperature to 200°C (400°F) (fan-forced 180°C/350°F). Whisk the egg whites and salt in the bowl of an electric mixer and when they start to foam sprinkle in the sugar. Continue whisking until firm but not dry peaks form. Put a teaspoonful of curd in the bottom of each pastry shell. Gently fold half of the egg whites into the remaining lemon curd and then fold in the remaining whites. Spoon the mixture on top of the lemon curd in the pastry shells. Bake for about 12 minutes, or until the filling is puffed, golden and set.

 

and a bit more :

To get ahead, the curd and the pastry shells can be made in advance leaving just the meringue to be made at the last minute. Once they cool they start to sink a little.”

 

Mini Strawberry And White Chocolate Tarts: David Herbert’s Best Home Cooking – David Herbert

Cover - David Herbert's Best Home Cooking

The most decadent and luscious dessert for …anytime…and so easy to make; pastry made in the food processor, filling a simple heat the cream and melt the white chocolate…pour into cold pastry cases, decorate with strawberries – my hint – buy strawberries that are on the smallish side – these will then sit perfectly on your individual tarts.  I made these as a special dessert to celebrate my daughter’s birthday. They were a huge success and I know these will now become known as my “speciality” and requested often.

Mini Strawberry and White Chocolate Tarts