Absolut Delicios: English

MIMOSA CAKE

august 09, 2021

This pretty and delicious Mimosa cake is the Italian's way to honor women on the 8th of March, the international women's day. On this special day, women are given Mimosa flowers. Maybe, at some point, someone thought that a cake will go perfectly along with the flowers :)
Mimosa cake's name comes from the resemblance to mimosa flowers. It is made from sponge cake, diplomat cream and pineapple and decorated with sponge cake crumbs or very small cubs. Diplomat cream is actually pastry cream mixed with whipped cream. In Romania we have a cake called Diplomat cake which is made from diplomat cream, fruits and ladyfingers.
Mimosa cake is very easy to prepare. You have to prepare one cream that you can use for filling but also for the top.

Tips

Sponge cake is very easy to make but there are a few rules which MUST be respected:
For best results, use fresh ingredients, at room temperature
The magic formula for the perfect sponge cake is: sugar+flour=eggs (the quantity of sugar + the quantity of flour must be equal with the quantity of eggs)
Always use a kitchen scale to measure the ingredients.
Use a clean bowl and a clean mixer to beat the whites. The whites can't be beaten properly with greasy instruments.
Beat very well the whites, until stiff peaks form. This is a very important step.
Don’t use the mixer when incorporating the flour
Don’t add baking powder. It’s not necessary. The cake will rise due to the well beaten whites.
Bake the cake right after folding the flour
Don’t open the oven in the first 15 minutes

Ingredients for the Italian Mimosa cake (for a 20 cm diameter baking dish):

For the sponge cake:
- 4 eggs
- 100 gr granulated sugar
- 100 gr flour
- zest from 1 lemon
- a pinch of salt
- vanilla flavor
For the Diplomat cream:
- 200 ml heavy cream
- 20 gr icing sugar
For Pastry cream
- 500 ml milk
- 4 egg yolks
- 100 gr granulated sugar
- 40 gr flour
- vanilla flavor
You also need 300 gr pineapple (canned) for the filling
For the syrup
- 200 ml water
- 125 gr granulated sugar
- 50 ml Limoncello (or your favorite liqueur)

How to make Italian Mimosa cake

How to make the sponge cake
First preheat the oven to 170º C.
Line the bottom of the baking tray with parchment paper and butter the sides.
Separate the yolks from whites.
Place the whites into a large bowl along with a pinch of salt. Beat the whites at high speed until stiff peaks form.
Add the sugar in 2 or 3 steps and continue to mix until the sugar is completely dissolved. To check if the sugar is completely dissolved, take some foam between your fingers and see if you can feel any sugar. You should obtain a very firm and glossy foam.
Add the vanilla extract and the egg yolks. Briefly mix until incorporated.
Add the lemon zest.
Add the flour, gradually, and mix with a spatula until incorporated.
Pour the batter into the prepared baking tray and level it with a spatula. Place the baking tray into the preheated oven and bake at 170º C for about 25-30 minutes (or until the toothpick comes out clean and dry) .
Allow to cool on wire racks.

How to make the Diplomat cream

You should start by preparing the pastry cream.

Reserve 4-5 tablespoons of cold milk. Warm the rest of the milk (it must be hot). Set aside.
In a heatproof pan place the 4 yolks and granulated sugar. Mix until creamy and pale. Add half of the flour and mix to combine. Add the cold milk and incorporate. Add the rest of the flour and mix to combine.
Add the hot milk, gradually, mixing in the same time.
Place the pan over low heat and cook, stirring continuously, until thickens. The vanilla pastry cream is cooked when it starts to make bubbles.
Remove from heat, add the vanilla flavor and stir to incorporate.
Cover with plastic wrap, right over the cream, and allow to cool. When achieves the room temperature, place the pastry cream into the freezer for about 15 minutes.

Place heavy cream and icing sugar into a large bowl. Beat until fluffy and firm.
Add the pastry cream and mix to combine. Refrigerate for about 30 minutes.

How to prepare the syrup

Place sugar and water into a heat proof pan. Place the pan over medium heat and cook until sugar is completely dissolved. Remove from heat, allow to cool for about 10 minutes then add 50 ml Limoncello. Cover and set aside.

How to assemble Mimosa cake

Remove the Diplomat cream from the refrigerator. Reserve about 200-250 gr for the top and place it back into the refrigerator. Mix the rest of the cream with finely diced pineapple. Set aside.

You should assemble the cake into a spring form pan or into a regular pan lined with plastic wrap.
Slice the sponge cake into 3 pieces. Reserve the middle one to make the crumbs.
Place 1 slice of sponge cake into the pan and drizzle with syrup.
Evenly spread the Diplomat cream mixed with pineapple.
Place the second slice of sponge cake and drizzle with syrup.
Place the cake into the refrigerator for at least 30 minutes.

Meanwhile prepare the sponge cake crumbs.
Trim the brown edges and finely crumble the sponge cake. Set aside.

Remove the cake from the refrigerator and turn it out onto a plate.
Coat the outside of the cake with the reserved cream.
Spread sponge cake crumbs all over the cake.

Place the cake back into the refrigerator for a few hours, over night is even better.

Enjoy!

English

HOMEMADE POTATO BREAD

iulie 11, 2021

Potato bread is one of my favorites. Is very soft, even the crust is soft, and the next day is as good as in the first day.
Potato bread is a type of bread in which potato replaces a part of the regular flour. Potato bread it is cooked in many ways, including baking it in a hot griddle or pan (like no knead bread), or in an oven.
You may find recipes that contain a majority of potato and others having a majority of flour. I use the same quantity of potato and flour.

You can enrich the potato bread with olives or you can sprinkle on top rosemary, oregano or thyme.
You can serve this delicious potato bread as table bread or you can use it to prepare sandwiches.

Ingredients for potato bread:

- 400gr bread flour
- 400gr potatoes
- 170ml lukewarm water
- 7gr dried yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 tablespoons vegetable oil

You should also try:

Beef empanadas

Hush puppies

Pippa Capricciosa

Pita bread filled with meat and mushrooms

How to make potato bread:

Wash the potatoes and place them in a saucepan with water and salt. Cover the saucepan and bring to a boil.
Simmer until the potatoes are tender when pierced with a fork.
Drain the potatoes and allow to cool.
Whisk together flour and dried yeast. Set aside.

Peel the potatoes, place them in a large bowl and mash. Pour 170ml lukewarm water and 3 tablespoons vegetable oil. Add 1 teaspoon salt and 1 teaspoon sugar. Mix until combined.
Add the flour combined with dried yeast, gradually, stirring with a wooden spoon. When the dough becomes too thick to stir, start kneading. Knead until the whole flour is incorporated. We must obtain a smooth and elastic dough. If the dough is too sticky, you can add little more flour.

Place the dough into a lightly greased bowl, cover with plastic wrap and leave to rise for 45 minutes – 1 hour (or until double in volume).
Place the risen dough onto a well floured working surface. Sprinkle some flour over the dough and shape it into a ball.
Place the ball of dough onto the floured working surface, cover with a clean kitchen towel and let it rest for 30 minutes.
After 30 minutes adjust the shape of the bread and place it into a non-stick baking tray (or any tray lined with parchment paper).
Place the potato bread into the preheated oven and bake at 190ºC for 45-60 minutes.
Let cool on wire racks and serve.

Enjoy!

English

BEEF EMPANADAS

iulie 04, 2021

Empanadas are stuffed pastries, baked or fried, very popular in Spain and in the Americas. Empanadas are made by folding the dough over the stuffing, which may be sweet or salty. Stuffing may consist in meat, cheese, fish, vegetables or other delicious ingredients.

I choose to prepare beef empanadas especially for my husband who loves meat stuffed pastries.
The dough is made from flour, butter, egg, salt and a few tablespoons of very cold water. It is actually a shortcrust pastry, very easy to prepare. In this case you should to prepare a dough a little bit softer than a regular shortcrust pastry to be easier to roll out. It's not necessary to add any raising agent (like baking powder or baking soda).

For stuffing you may use beef or pork and your favorite herbs and spices. You have to cook the stuffing until reduced otherwise you'll get moist pastries.
To assemble empanadas you have to roll the dough into a this sheet then cut 10-14 cm (3.93-5.51 inches) diameter circles of dough. I recommend you , to try 12 cm (4.72 inches) diameter empanadas because they have the perfect size, neither to small nor to big and they are easier to fill and fold.
Serve these delicious beef empanadas warm or at room temperature, as a snack or as an appetizer.

You should also try:

Hush puppies

Ingredients for beef empanadas:

For dough:
- 375 gr (3 cups) flour
- 170 gr (1 and 1/2 stick) cold butter
- 1 egg
- 2/3 teaspoon salt
- about 30-45 ml (2-3 tablespoons) cold water or as needed to bring the pastry together
For stuffing:
- 450-500 gr (about 1 lb) ground beef
- 1 onion
- 1 red bell pepper
- 1 bunch of fresh parsley
- 30 ml (2 tablespoons) of vegetable oil
- salt and pepper to taste
- 1/2 teaspoon hot paprika
- 1 teaspoon ground cumin
- 3 garlic cloves
For the egg wash: mix 1 egg yolk with 1-2 tablespoons of milk or water

How to make beef empanadas

You should start by preparing the dough
Sift the flour into a large bowl. Add 2/3 teaspoon salt.
Add cold butter, diced, and mix until the mixture looks like breadcrumbs. If you don't have a food processor, you can work the dough with your hands, rubbing your thumbs against your fingers.
Add the egg and incorporate.
Add a few tablespoons of very cold water (30-45 ml/ 2-3 tablespoons) to help you bring the pastry together.
Shape the dough into a ball, cover with plastic wrap and refrigerate for about one hour.

Meanwhile prepare the stuffing.

Finely chop the onion and place it into a skillet along with 30 ml (2 tablespoons) of vegetable oil. Place the skillet over medium heat and cook, stirring often, until glossy. Add the bell pepper cut into small strips and continue to cook until softened. Add the meat, season with salt, pepper, hot paprika and ground cumin and continue to cook until cooked through and reduced (until all juices are evaporated).
Add crushed garlic and continue to cook for about 1 minute.

Remove from heat and add chopped parsley. Set aside and allow to cool.

How to assemble beef empanadas

Remove the dough from the refrigerator and place it onto a floured working surface.
Roll out the dough into a thin sheet. Cut the dough into 12 cm (4.72 inches) circles.

Place about 1 tablespoon of stuffing on the center of each circle of dough (you may adjust the amount of stuffing so you can easily fold the dough).
Fold the dough over the stuffing (making a semi-circle). Press the edges together with a fork.
Place the beef empanadas onto a non-stick baking tray (or any other baking tray lined with parchment paper).

Gather the remaining dough (after you cut the first round of circles), roll it out again and cut more circles.
Repeat until you finish the dough.
Brush beef empanadas with egg wash. Place the empanadas into the preheated oven and bake at 190ºC (374ºF) for about 20 minutes (or until golden on top and crisp).

Serve these absolutely delicious beef empanadas warm or at room temperature.
Enjoy!

English

HUSH PUPPIES

iulie 02, 2021

If you haven't tried yet these delicious Hush Puppies, you have to give them a try. Crispy on the outside but soft and fluffy on the inside, these cornmeal balls are absolutely delicious!
Hush Puppies (or Hushpuppies, Hush-Puppies) are savory cornmeal deep-fried balls originating from Southern United States. Hush Puppies are most commonly served as a side dish along with seafood and, sometimes, with tartar sauce.

Hush puppies are made from cornmeal, flour, eggs, rising agents and milk or buttermilk and may also include onion, garlic or peppers.
Hush Puppies are very easy to make. You have to combine all the ingredients and drop a spoonful at a time into hot oil. Fry until crispy and golden brown then transfer to plates lined with paper towels.
I place another layer of paper towels on top and gently press the Hush Puppies to get rid of the excess oil.
There's also a story about Hush Puppies. Legends tell that a cook who was frying fish was disturbed by his dogs barking around. So, he toss some batter into hot oil to make a treat for his dogs. Then he tossed fried batter balls to the barking dogs saying: "hush, puppies!". I don't know if that's true, but it's a funny story :)
This recipe should make about 40-50 Hush Puppies

You should also try:

Beef empanadas

Ingredients for Hush Puppies:

- 500 gr (2 cups) buttermilk
- 2 large eggs
- 450 gr (3 cups) cornmeal
- 130 gr flour (1 cup)
- 1 medium onion
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
You also need vegetable oil for frying.

How to make Hush Puppies

Use a medium bowl to combine cornmeal, flour, baking powder and baking soda. Set aside.
Place the eggs and the salt into a large bowl and mix until foamy.
Add the buttermilk and mix to combine.
Add finely chopped onion and stir to combine.
Add the dry ingredients (cornmeal+flour+baking powder+baking soda) and stir to incorporate.
Pour enough vegetable oil into a frying pan so that the Hush Puppies can "swim". Place the frying pan over medium heat.
Drop the batter by teaspoonfuls into the hot vegetable oil and fry until crispy and golden brown.