passover week - passover chocolate caramel slice

passover week - passover chocolate caramel slice

6 Apr 2015

Hi every-one,

welcome to the last of this year's Passover recipes. I’d hoped to share this recipe with you last year but I hit a snag. I emailed this organization asking whether golden syrup and condensed milk were kosher for Passover. Unfortunately I received a response that they were not because there was a potential for contamination during the processing.  You can’t make this recipe without condensed milk so I was both disappointed and surprised. Disappointed because I couldn't share the recipe with you and surprised because all my baking life, I've used condensed milk to make Passover coconut macaroons.  

I've been on the case ever since and I've got some good news for you. Here’s the response from another organization saying it’s okay to use condensed milk as long as there’s Kosher for Passover certification on the label. So if you’re happy with this information, then this recipe is for you. 

If you’re not happy to use tinned condensed milk or you can’t find a certified tin, I've tracked down a recipe so you can make it at home. I've not tried out the recipe so I can’t vouch for its success though. I also have good news on the golden syrup front. Tate and Lyle golden syrup (the brand in my kitchen) is kosher for Passover. If you can’t track down this brand, honey or maple syrup would do at a pinch but it will taste a little different. 

Chocolate caramel slice must be one of my work colleague’s absolute favourite treats. I took this into work and it was demolished in an instant, which I took as a good sign. 

Here’s the recipe for you. For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C.

Passover Chocolate Caramel Slice - makes 16 large squares

Base   

1 cup Passover baking mix, sifted   

½ cup brown sugar   

½ cup desiccated coconut   

110 - 125g butter (4 oz), melted   

  

Filling   

2 x 400g cans sweetened condensed milk   

⅓ cup golden syrup   

60g (2 oz) butter, chopped
2 tsp Passover vanilla extract (or omit)  

  

Topping   

25g (1 oz) butter, chopped   

150g (5 oz) dark chocolate, chopped  

  

Make base  

Preheat oven to 180°C/350°F. Line a 3 cm deep, 28 x 18 cm (base) lamington pan or 8 inch square tin with non-stick baking paper. Using the 8 inch tin will result in a really thick layer of caramel filling 

Combine all base ingredients in a bowl. Mix well before lightly pressing into the prepared tin. Bake for 15 to 20 minutes, or until golden brown. Remove from oven and allow the base to cool.   

Make filling  

Place the condensed milk in a saucepan over medium heat and cook, whisking for 6 - 8 minutes or until slightly thickened. You can also do this step in the microwave, placing the condensed milk in a large microwave safe bowl, stirring every minute. Add the remaining ingredients to the condensed milk mixture and stir thoroughly until well combined. Pour the filling over the cooked base and bake for 15 - 20 minutes or until the filling is golden brown and firm.  Allow to cool completely before refrigerating the slice for 3 to 4 hours, or until set.  

Make topping  

Place butter and chocolate into a heat-proof bowl over a saucepan of simmering water and stir until melted. Pour over the caramel layer, spreading evenly with a palette knife or offset spatula. Refrigerate until set before cutting into squares using a knife dipped into hot water.  

This recipe is simply is delicious and I must warn you that often one piece is just not enough!

I hope you've all had a great Easter break. See you all again next week.

Bye for now,

Jillian

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passover week - passionfruit tart with a coconut crust

passover week - passionfruit tart with a coconut crust

2 Apr 2015

Welcome to day 4 of Passover Week 2015. I've had this recipe in my files for a long time. It didn't need any renovating though because the original recipe was already perfect for Passover. I made some little tarts using this recipe a years ago but used shredded coconut in the crust because I couldn't find any flaked coconut. This year I finally found some flaked coconut and inspired by this Gourmet Traveller recipe, decided to make a passionfruit curd version for Passover. Passionfruit is in season in Sydney but if you can't find passionfruit, you could make a lemon curd or a lime curd version instead.




I had problems with the crust which was quite runny and kept sliding down the sides of the tin. Next time I'll add some additional shredded coconut to the mix to firm it up a bit. I think the crust is worth working on because I have some ideas for Pareve desserts next year utilising this crust. 




It's no secret that I love making fruit curd and I made way too much for the tart. I've adjusted the quantities for you but frankly having half a jar of leftover passionfruit curd in the fridge is not really a problem in my eyes.




I painted the inside of the tart with some melted white chocolate, an idea I pinched from here. The chocolate acts as a sealant so the curd doesn't seep through the crust. I think a dark chocolate layer would also work really well with the passionfruit filling.



Here's the recipe for you, which must be started the day before you plan to serve the tart as it needs to set in the fridge overnight. I only had time to cool the filling for a few hours so it was a bit wobbly when cut but still tasted delicious.

For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C. To make a 23 cm/9 inch tart just double all the crust and curd ingredients.

Passionfruit tart with a Coconut Crust

Coconut Crust
110 gm (½ cup) caster sugar
2 eggs, separated
3 cups flaked coconut
Additional shredded coconut

Lining

85g (3 oz) white chocolate, melted

Crust

Preheat oven to 180°C/350°F and line a 17 cm/6½ in springform tin with baking paper. 

Using an electric mixer, whisk sugar and egg yolks until thick and pale. In a separate bowl, whisk egg whites until soft peaks form. Add the egg whites and coconut to egg yolk mixture and fold gently to combine. My mixture was quite wet so add some extra shredded coconut to firm up the mixture. Spoon the coconut mixture into a baking paper-lined 17 cm/6½ in springform cake pan, spreading evenly to coat base and sides.

Place a piece of baking paper over the crust and half fill with baking beads or rice and blind bake for 20 minutes. Remove paper and beads and bake for a further 10-15 minutes. Leave the case in the turned off oven and allow to dry out. Once cool, paint the inside of crust with the melted white chocolate.

Passionfruit Curd

3 eggs, lightly beaten

¾ cup strained passionfruit/lemon juice

the finely grated rind of 2 lemons

120g (4oz) caster sugar

Optional - 2 tsp potato flour (starch)

90g (3 oz) unsalted butter at room temperature

To serve: double cream

Combine the eggs, the juice, the lemon rind and sugar in a heatproof bowl over a saucepan of simmering water. Whisk to combine, then stir with a wooden spoon until the mixture starts to thicken. You can also cook the mixture on medium high in the microwave for 6 - 8 minutes, stirring vigorously every minute. If you like you can add a few tsp of potato flour at this stage to thicken up the mixture. Once the mix thickly coats the back of a wooden spoon, about 75 - 85°C when tested, remove from the heat and pass the curd through a sieve to remove any cooked eggy bits. Slowly incorporate the softened butter into the mixture and allow to cool and set in the fridge. Spoon through the fresh pulp when the mixture has cooled. You need to have very stiff curd for this recipe to work.

Pour the cold passionfruit curd into the tart shell and refrigerate overnight to allow the filling to set before serving with lashings of double cream.



I ate the slice you can see in the photo and I can report that it was absolutely delicious. The coconut crust is nice and moist and the passionfruit curd goes so well with it. I'm thinking this would probably be easier to serve as individual tarts so watch for it's next incarnation.

I hope you've been enjoying Passover week. I have another special treat for you all waiting in the wings.

See you again next week,

Jillian

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passover week - passover fig frangipane tarts 2015

passover week - passover fig frangipane tarts 2015

1 Apr 2015

Welcome to day 3 of Passover week. Do you remember a few years ago I made some Passover fig frangipane tarts? I didn’t share the pastry recipe because I wasn’t very happy with the one I used and I promised to work on it.




Well it’s taken me 3 years but I think I’ve finally found a decent pastry recipe. 





A few weeks back I went to Dungog to visit Farmer Andrew where I spied these gorgeous cattle dogs in the main street. I brought the leftover pastry from Belinda Jeffrey’s Three Nut Cake with me hoping to turn it into something special as it was Farmer Andrew's birthday.



I went into the garden to find the chicken ladies had laid an egg for me to use. There were figs on the trees so I decided to make fig tarts. The pretty jam spoon was a gift from the lovely Jocelyn from Heaven in Earth.





I found the pastry was quite delicate to handle but the tarts themselves turned out well. 





I didn't blind bake the pastry but that’s my goal between now and next year. If the pastry can be blind baked I'll have a whole slew of Passover tarts I'd love to try and make.



Here are all the tarts glazed with apricot jam. The pastry brush is also from Heaven in Earth.



Here’s the recipe for you. If figs aren't in season where you live, you could use thin slices of pear or any type of berry.

For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C.

Passover Fig Frangipane Tarts (makes eight 7 cm tarts)
Pastry
120g (4¼ oz) almond meal
2½ tablespoon caster sugar
3½ tablespoon Passover baking mix (equal quantities superfine matzo meal and potato flour)
75g (2¾ oz) very cold butter

Frangipane
80gm (3oz) unsalted butter
80gm (3oz) caster sugar
1 large egg
80gm (3oz) almond meal
1 tsp finely grated orange rind
1 tablespoon Passover baking mix
1 tablespoon orange juice

Filling
¼ cup apricot jam

Topping
4 figs, sliced (depending on size)
¼ cup flaked almonds
Thick cream to serve

For the pastry, put the almond meal, sugar and Passover baking mix into food processor and whiz together until combined. Add butter and whiz some more until it forms coarse breadcrumbs. Press the dough into a ball, flatten it out a little and wrap in plastic. Put in fridge to chill for an hour.

Preheat the oven to 190°C/375°F. Place the dough on a surface lightly dusted with extra Passover baking mix (or you can use greaseproof paper) and roll out thinly with a rolling pin. Grease eight 7 cm tartlet tins. Line the tins with the pastry and trim the edges of the tart tins with a sharp knife. If you’re having trouble with the pastry, then just press the pastry into the tins with your fingers. Chill the cases while you’re preparing the filling.

To make the frangipane filling, place the butter and caster sugar in a food processor and whiz to combine. Add the egg, the almond meal, the grated orange rind, the Passover baking mix and the orange juice, then pulse to combine.

Spoon 1 teaspoon of the apricot jam over the base of the tart shells. Evenly divide the frangipane filling between the tarts and gently spoon over the jam. Place 2 or 3 fig slices onto the frangipane filling. Sprinkle a few flaked almonds over the tarts. Place the tartlets onto a baking sheet and place on the middle shelf of the oven.

Bake at 190°C/375°F for 30-40 minutes or until the frangipane filling has slightly puffed and is golden brown. Baking time will depend on your oven so start checking the tarts after 20 minutes.

Remove the tray from the oven and cool the tartlets on a wire rack. Gently remove the tarts from the tins and if you like you can glaze the top of the tarts with some warmed, strained apricot jam.




These would be lovely served with a good dollop of cream. 

Time for me to go so I'll see you all again tomorrow with a very citrusy Passover treat.

Bye for now,

Jillian

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passover week- passover panforte

passover week- passover panforte

31 Mar 2015

Hi Every-one,

Welcome to Day 2 of Passover week. When I made this Panforte at Christmas, I realised it would be the perfect treat for Passover with just a few minor adjustments. Panforte doesn't contain any butter so it’s pareve and you can use any combination of fruit and nuts depending on what’s available. I used candied lemon rind in my version and if you'd like to do the same I've included a recipe for you to use or you could also use the candied lemon slices from this recipe. 



Candied Lemon Peel
Here’s what you’ll need. After juicing a lemon keep the 2 halves to make into candied rind. Slice each lemon half into 3 or 4 pieces then place the lemon pieces into a small saucepan of water then bring to the boil. Drain the water and repeat this boiling and draining process 2 more times to reduce the bitterness.

Weigh the lemon slices and measure out the same weight of sugar. Place the sugar and 1 or 2 tablespoons of water in the rinsed out pan and stir over medium heat until the sugar dissolves. Place the lemon slices back into the syrup and simmer for 45 minutes or until the skin turns translucent. Remove the slices from the syrup and place on a rack to drain overnight. The following day turn the slices over and do the same before storing in an airtight container in the fridge. This will make a little more rind than you need for this recipe. You could also use candied lemon slices from this recipe.



I've made panforte twice since Christmas and I've tweaked the recipe a little. I ran short of almonds one time so used macadamias and liked the result so much, I've added them to this recipe. The candied lemon gives the panforte a little zing and I've also reduced the flour content so dry panforte is a thing of the past.




Here's the recipe for you which makes an 8 in/20 cm panforte. For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C.



Passover Panforte (recipe adapted from here)
50 g (1¾ oz) blanched almonds
50 g (1¾ oz) macadamia nuts

100 g (3½ oz) roasted hazelnuts
90 g (3 oz) dried figs, coarsely chopped
60 g (2 oz) dried apricots, coarsely chopped (not Turkish)
50 g (1¾ oz) candied lemon peel
½ cup Passover baking mix (equal quantities potato flour and superfine matzo meal)
2 tablespoons cocoa

1 teaspoon cinnamon

¼ tsp ground black pepper

Chocolate Syrup
60g (2oz) dark chocolate, chopped 
¼ cup sugar 
½ cup honey

To serve
Cocoa powder

METHOD
Spread almonds and macadamia nuts on an oven tray, put into moderate oven (180°C/350°F) for 5 to 7 minutes, until lightly golden. 

Sift the Passover baking mix with the cocoa, the cinnamon and the black pepper. Combine the nuts in the bowl with the chopped figs, the dried apricots, the chopped candied lemon peel and the sifted baking mix.

Grease and line the base and sides of an 8 inch (20 cm) round cake tin with baking paper.

Put the chopped chocolate, the sugar and honey in a saucepan, stir over low heat until sugar has dissolved, brushing down sides of saucepan with brush dipped in hot water to dissolve any sugar crystals. Bring to boil, reduce heat, simmer uncovered until syrup forms a soft ball when a few drops are dropped into a glass of cold water or reaches 116°C/240°F. 

Add the chocolate syrup to fruit and nut mixture, mix well. Spread mixture quickly and evenly into prepared tin. 

Bake in a moderate oven (180°C/350°F) for 35 minutes or until just firm, remove from oven and cool in tin. 

Turn out; remove paper before wrapping in aluminium foil. Leave at least one day before cutting, though I think it needs at least a week to mature. 

Before serving, sift cocoa powder over the top of the panforte then cut into wedges.



I hope you get the chance to make this. It's not very sweet and has lots of dark complex flavours which I find highly addictive, so you've been warned. I made 2 and have already eaten the first one and it's not even Passover yet!

See you all again tomorrow with another sweet treat for Passover.

Jillian

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