All 2 entries tagged Cinnamon
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January 18, 2013
I am, in fact, quite excited that it's snowing outside. It has given me that wee impetus to press publish on this recipe, which has been lurking around in my drafts folder for a while.
On an aside: say aloud with me, 'lurking around for awhile'. Doesn't it conjure up that horrible childhood fear of a shadowy bogeyman patiently waiting to catch you in the middle of a long, dark corridor? Mind you, saying the whole of that first sentence out loud now brings up a ridiculous image of a recipe like a white vapour, snaking out of a metal filing cabinet. It's not quite the way that I'd planned to introduce this recipe to you.
So, back to the recurring theme of this post. Essentially, it's about ideas remaining dormant and not being actualised because of whatever reason.
You see, I'd been wanting to bake these peanut and rosemary cookies ever since one of my colleagues passed me a newspaper clipping with this recipe on it. That was about 18 months ago. The timing of this recipe landing on my desk was perfect because I had just been thinking about combining rosemary or thyme with a sweet dessert for a wee while. But I just didn't get round to it, or I forgot. Maybe some student emergency came up before I fully committed to baking the recipe, or something! You get the idea. The recipe continued to lurk in between the covers of other recipe books.
When summer came around, my tastebuds changed and my mind started exploring the idea of combining lemons and black pepper. So, one afternoon I invented a lemon, fig, nut and black pepper cookie recipe, which Val promptly decided were her favourite cookies.
When the nights started drawing in and the temperatures dropped, my tastebuds hankered after a more pungent flavour. I pulled out this recipe, sent myself off to go to the shops to buy some salted peanuts and snipped off some fresh rosemary. It's as simple as that really. I think, that most of you, will have the other ingredients as standard store cupboard items already. The other joy of this recipe, I discovered, is that you can pretty much make this in one bowl, mix it within 5 minutes and be biting into your first batch within 20 minutes of starting out on the recipe. I don't know many other cookie recipes out there that can beat that!
And boy, did I enjoy eating them.
These are fast becoming my favourite cookies: I baked them twice within 5 days. Elegant, fragrant, crunchy and very more-ish. If you want an alternative sweet grown up sweet this season, or you'd like to do something different with your leftover bag of salted peanuts which you offer to your guests, then I'd recommend this recipe to you. I know that rosemary and salted peanuts cookies sound odd but I have to congratulate Dan Lepard on this fine flavour combination.
- 100ml sunflower oil
- 200g golden caster sugar
- 1tsp honey
- 2tsp very finely chopped rosemary - I used one very long sprig
- ½ tsp ground cinnamon
- 1 egg
- 150g salted peanuts
- 200g plain flour
- ½ tsp bicarbonate of soda
1. Preheat the oven to 180°C/350°F/Gas Mark 4 and line two baking trays with baking or greaseproof paper. I tried out the pizza stone for one batch but found that the baking trays did a better job than the stone.
2. Mix the oil, sugar, honey, rosemary and cinnamon in a bowl until it is like a paste. I use a metal spoon for this,
3. Add in the peanuts and egg and mix well.
4. Finally stir in the flour and bicarb of soda. Naturally you start mixing this in with the metal spoon, but soon, it becomes clear that it'll be much easier to get hands-on stuck in with your hands and finish mixing in the flour.
5. Press together 30g balls of dough. That's ping pong sized balls, for those of you who don't really want to measure out them out. Lay them out on the baking tray, spaced 5-6cm apart because they spread a lot. Last time I made them, the peanuts rebelled a bit and didn't want to stay on the cookie dough. Tell them who's boss and push them on.
6. Bake them in the oven for 12-14 minutes, depending on how chewy you like them. I aim to take them out when they're a golden colour, rather than bronzed all over. The bronzed ones are fine warmed up, but otherwise they get a bit hard when they cool. Lift the baking paper with the cookies, off the baking tray and let them cool on a wire rack for a minute, then carefully peel them off to the wire rack.
They make 24 cookies, so I bake these in batches.
If you find them a bit too salty, Dan suggests that washing the salt off the peanuts first. Personally, I like salty sweetness. To top it off, I've got a kitchen fragrant of rosemary.
November 25, 2011
Let me introduce you to Herman. He's been living in my kitchen for a few months.
If that hasn't put you off, then read on.
Herman is a sourdough starter cake, aka Amish Friendship cake. David first described him to me, when one of his colleagues gave him a Herman:
David: "So, I leave him out in a bowl on the side for a few days. I have to talk to him! And feed him with milk, flour and sugar.
Me: "Can't you put him in the fridge? Won't the milk go off? Why do you have to leave him out?"...
A few days later, David told me that he has gotten rid of Herman. Herman was smelly and had been cluttering his worktop.
If I can be frank with you. I'd suggest that David's colleague misjudged him in thinking that David and Herman would pair up well. David is a good cook but a 'meat and 2 veg' kind of guy. So, this type of cake didn't stand much of a chance with him.
Well, a few weeks later, Emily asked me if I'd heard of Herman. She had one growing in her kitchen and reported that the herman cake she'd tried was alright. She was still alive, and proof that eating Herman is somewhat safe, even with the souring milk. So, I asked her if she'd entrust me to look after a mini Herman.
By this time, Herman had taken on a personality of epic proportions in my imagination. Naturally, he was german, with spiky red hair, freckles and (as he smells) adolescent.
I duly took care of my Herman and made it through 2 cycles until I went on holiday. I gave him away and thought that was the last of Herman.
Not so. One of my colleagues presented me with Herman at the end of the summer and, as you know, Herman is thriving in my flat. I think that he's taken to my warm kitchen: he keeps bubbling away. I stir him once or twice a day and cover him with a tea towel so that he doesn't dry out. As I don't want to be forced to make a Herman cake every 10 days, I'm fairly relaxed about his feeding and will delay it a day or so, to draw out the cycle. Admittedly, he does smell of yeast. I'm looking forward to this next cycle as his penultimate one with me because I'd quite like to use that plastic bowl and wooden spoon for something else and reclaim the space he takes up on my worktop.
Herman is a great topic of conversation. He is a bit like marmite: people are either allured or repulsed by him. Nevertheless, everyone likes to eat him. Herman adds a tanginess to the cake and he does taste yummy, even if the texture is on the denser side. Below, I've given you the most common recipe, a cinnamon and apple version, with a wee makeover. However, my favourite is my carrot, pinenut and sultana cake.
There are a number of different Herman stories out there. This is my favourite one, which I have adapted.
Herman is a friendship cake which you cannot buy but can give away. Herman is alive and grows slowly but surely because of a yeasting process. It takes 10 days before you can eat him.
DO NOT put in the fridge as he grows at room temperature. You do not need a lid, just cover the bowl with a tea towel.
DAY 1: Today Herman is given to you. Congratulations, you must have a friend. Pour him into a big bowl so he can grow.
DAY 2: Stir Herman 2 or 3 times each day using a wooden spoon. You can leave the spoon in the bowl.
DAY 3: Stir Herman and talk to him.
DAY 4: Herman is hungry! You must feed him with:
DAY 5: Stir Herman
DAY 6: Stir Herman. He really appreciates your visits.
DAY 7: Stir Herman
DAY 8: Stir Herman. Are you still talking to him?
DAY 9: Herman is hungry again! Feed him as Day 4.
Having been fed, he now needs to be split into equal little Hermans. Give away 4 of the little Hermans and a copy of these instructions.
DAY 10: Your remaining little Herman is absolutely starving after all that!
(experiment with different Herman cake recipes, such as carrot cake, streusel topped herman cake, apple cake - see below for my adaptations on the most common version)
Herman would now like to go to a hot resort, the oven will do. Preheat it to 170C (which is between 3 and 4 on a gas mark oven). With everything mixed in, pour him into a lined deeped baking tin. Leave him at the resort for about an hour. After all this care, attention and nurturing ... eat him!!!
Ingredients for Herman Apple, Sultana and Cinnamon Cake (makes between 16-25 servings)
- 1 measure of Herman (a cup)
- 300g self-raising flour
- 150g sugar (tastier with demerara sugar)
- 2 eggs, beaten
- 2tsp cinnamon
- 1tsp baking powder
- 100g fine chopped nuts or a mix of dried fruit, such as sultanas, cranberries, cherries, apricots...
- 2 chopped or grated apples - I think that it's tastier when chopped to approx. 1.5cm sized chunks because it tastes like an apple cake
- 100ml oil
1. Preheat the oven to 180C/350F/Gas Mark 4. Line a deep 25cm square baking tin. I like to use my pampered chef square stone because I don't need to bother lining it with baking paper.
Top tip: use a baking tin, it is better than a loaf tin. When I used a loaf or cake tin, the cake took much longer to bake and was a bit heavy. The cake I made in the pampered chef stone (baking tin would do the same) was tastier and lighter. Moreover, it would have taken much less time but I hadn't misread the oven temperature and baked it at 130C! Oooops-a-daisy.
2. You can add all the ingredients and mix it thoroughly.
or, Alternatively, I found it easier to measure out the dry ingredients, then make a small well in the middle and add the oil, eggs and the mini herman and mix thoroughly. Lastly, add the chopped apples and dried fruit or nuts (or both) to the mixture and combine well.
3. With everything mixed in, pour him into a lined deep 25cm baking tin.
4. Now, to make the sugar/butter glaze. I highly recommend this step. It seems a bit weird thing to do and I had some doubts when I was pouring the melted butter over the cake batter. But the glaze really moistens the cake and enrichensthe flavour.
Ingredientsfor the glaze
- 50g dark muscovado sugar (demerara sugar also works)
- 50g unsalted butter, melted
- sprinkle cinnamon on top (optional)
- pecan or walnut halves to decorate on top
Crumble the sugar evenly over the top of the cake and sprinkle over with cinnamon. Pour the melted butter evenly over the batter. I tipped the sides of my square stone to ensure an even spread. Decorate the top with the pecan or walnut halves. Last time, I used 16 pecans but the portions were rather on the big side, so I'd use 25 next time.
5. Now, it's time to send Herman on holiday to a hot resort (namely the oven) for 45-60 minutes. Check on him at half time and if he looks like he is browning too quickly on the top, then cover him loosely with baking paper or foil to prevent him burning. I guess it acts like a sun umbrella, if we're to continue the holiday metaphor. Herman is ready when you test him in the middle with a clean, sharp knife and it comes out clean. Let him cool for at least 10 minutes in the tin before cutting him up into squares.