CRISPY, BUTTERY SMASHED POTATOES WITH GARLIC AND CHIVE CREAM DIP

THESE ARE SO GOOD!! YOU CAN USE MEDIUM SIZE POTATOES AS WELL IF YOU PREFER A LARGER SCOOP. THESE POTATOES SHRINK WHEN BAKED.SERVE THEM AS CANAPES WITH CREAM CHEESE PIPED ON TOP, SERVE THEM AS A CHIP AND DIP OR AS A SIDE WITH A GOOD ROAST. IF YOU USE ONLY OIL AND A CREAM CHEESE SUBSTITUTE THIS DISH IS VEGAN.

 

 

SERVES 4-5

INGREDIENTS

400 GRAMS BABY POTATOES (MIXED COLORS IF YOU CAN FIND THEM)

SALT AND WHITE PEPPER TO SEASON

1/4 CUP VEGETABLE OIL

2 TBSP BUTTER MELTED OR JUST USE OIL

METHOD FOR POTATOES

WASH THE POTATOES AND STEAM THEM USING A PRESSURE COOKER OR STEAMER UNTIL THEY ARE JUST TENDER ENOUGH TO BE PIERCED BY A FORK.

DRAIN THE POTATOES COMPLETELY AND LINE THEM ON A BAKING TRAY.

PREHEAT OVEN TO 375F AND PREPARE MIDDLE RUNG.

USING A POTATO MASHER SMASH EACH POTATO UNTIL JUST BROKEN.  THIS SHOULD TAKE NO MORE THAN ONE BASH. THE AIM IS TO FLATTEN THEM A BIT AND OPEN THEM UP. DONT MASH THEM.

BUTTER THE POTATOES ON BOTH SIDES GENEROUSLY WITH A BRUSH  THEN OIL THEM WITH THE SAME BRUSH. YOU WONT REQUIRE ALL THE OIL SO SAVE IT FOR ANOTHER RECIPE.

SEASON WITH WHITE PEPPER AND THEN  LIGHTLY WITH SALT (REMEMBER YOUR DIP HAS SALT SO YOU NEED TO BALANCE THE SALTINESS)

BAKE IN THE OVEN FOR 35 MINUTES UNTIL GOLDEN AND CRUSTY.

SERVE IMMEDIATELY  WITH DIP.

 

 

 

 

 

 

FOR THE DIP

YOU CNA REPLACE THE CREAM CHEESE WITH A VEGAN TOFUTTI OR ALMOND CREAM CHEESE FOR A VEGAN DIP.

180-200 GRAMS CREAM CHEESE AT ROOM TEMPERATURE

4 BULBS  GREEN ONIONS OR SCALLIONS FINELY CHOPPED

8-10 CHIVES FINELY CHOPPED

1.5 TBSPS FINELY MINCED GARLIC

1 TEASPOON LEMON OR LIME JUICE

ZEST OF ONE LEMON OR LIME

SALT TO TASTE

METHOD:

WHISK THE CREAM CHEESE UNTIL FLUFFY. ADD REMAINING INGREDIENTS AND BEAT UNTIL WELL INCORPORATED. ADD SALT AS REQUIRED AND STIR WELL.

BAATH OR BATICA CAKE-GOA SEMOLINA CAKE

 

 

ALSO KNOWN AS BATICA OR BOLO DE RULAO THIS IS A SEMOLINA AND COCONUT CAKE MADE BY THE CHRISTIAN COMMUNITY OF GOA DURING CHRISTMAS. UNLIKE THE X’MAS FRUITCAKE THIS IS LIGHT AND EASY TO EAT WITH A BEAUTIFUL CRUMB THAT COMES FROM LETTING THE BATTER SIT FOR SEVERAL HOURS IN THE REFRIGERATOR.

TRADITIONALLY THE CAKE IS LINED WITH PASTRY AT THE BOTTOM, SIDES AND STRIPS OF DOUGH ARE LINED OVER THE TOP. THIS STEP IS OPTIONAL AND MANY COOKS  SKIP IT.

INGREDIENTS

FOR A 8 INCH/20.3 CM ROUND CAKE OR A STAR SHAPED CAKE PAN 23.5 x 23.5 x 5 cm

1/2 KG READY MADE SHORT CRUST PASTRY  (OPTIONAL)

2/3  CUP FINE SEMOLINA OR SOOJI/RAWA

1.25  CUPS ALL PURPOSE FLOUR OR MAIDA

2 TBSP LIGHTLY TOASTED CASHEWS COOLED AND  GROUND TO A POWDER (WILL BE SLIGHTLY CLUMPY)

1  CUP DESSICCATED  COCONUT

1/2 CUP COCONUT MILK

1 CUP GRANULATED OR CASTOR SUGAR

125 GRAMS BUTTER, UNSALTED AT ROOM TEMPERATURE

2 TABLESPOONS MELTED GHEE

4 EGGS AT ROOM TEMPERATURE

1 TEASPOON CARDAMOM OR NUTMEG POWDER

1 TEASPOON ROSE, ORANGE OR LEMON WATER OR USE VANILLA EXTRACT (ADD MORE DEPENDING ON CONCENTRATION OF YOUR WATER)

CONFECTIONERS SUGAR FOR DUSTING

METHOD-

COMBINE THE SEMOLINA, BAKING POWDER, FLOUR AND GROUND CASHEWS IN A BOWL AND RESERVE.

BEAT THE SUGAR, MELTED GHEE  AND BUTTER UNTIL CREAMY ON MEDIUM SPEED IN A STAND MIXER USING A PADDLE ATTACHMENT OR USE A HAND MIXER.

STIR IN THE FLAVORING- ROSE,LEMON, ORANGE OF YOUR CHOICE AND NUTMEG OR CARDAMOM AND BEAT AGAIN.

ADD THE COCONUT MILK AND  DRIED COCONUT. WHISK ON LOW SPEED FOR 20 SECONDS.

ADD THE EGGS ONE AT A TIME AND CONTINUE TO BEAT ON MEDIUM SPEED.

ADD THE MIXTURE OF SEMOLINA, CASHEWNUT FLOUR, BAKING POWDER AND FLOUR IN BATCHES AND CONTINUE TO BEAT UNTIL JUST INCORPORATED. DO NOT OVER BEAT.

COVER WITH PLASTIC WRAP AND REFRIGERATE OVERNIGHT.

FOR THE PASTRY (OPTIONAL)

PREHEAT OVEN TO 350 F AND PREPARE MIDDLE RACK.

RESERVE 1/4 THE DOUGH TO MAKE STRIPS. ROLL OUT THE REST OF  YOUR PASTRY DOUGH INTO A CIRCLE, ON A CLEAN WELL FLOURED SURFACE TO 1/4 INCH THICKNESS. PLACE THE CIRCLE IN YOUR STAR SHAPED OR ROUND PAN AND SPREAD OUT OVER THE BOTTOM AND ALONG THE SIDES OF THE BAKING PAN, ALL THE WAY TO THE TOP.  USING A FORK PRICK THE BOTTOM WITH SMALL HOLES.

ROLL THE REST OF THE DOUGH OUT INTO 1/4 INCH THICK SQUARE AND CUT INTO 6-8 STRIPS. COVER WITH A PLASTIC WRAP AND RESERVE ON A PLATE IN THE FRIDGE.

BAKE PASTRY SHELL FOR 25 MINUTES. REMOVE FROM OVEN AND COOL.

REDUCE OVEN TEMPERATURE TO 325F.

WHILE YOUR PASTRY IS COOLING REMOVE BATTER FROM FRIDGE, UNWRAP AND MIX INGREDIENTS TOGETHER WITH A SPATULA. LET REACH ROOM TEMPERATURE.

IF YOU DON’T PLAN TO DO THE PASTRY, BUTTER YOUR BAKING PAN GENEROUSLY AND LINE WITH PARCHMENT.

POUR THE BATTER DIRECTLY INTO THE PAN OR OVER THE COOLED PASTRY. SMOOTH THE TOP WITH A SPATULA.

LINE THE TOP WITH  LATTICED STRIPS.

BAKE ON MIDDLE RACK UNTIL TOP IS GOLDEN AND A CAKE TESTER INSERTED IN THE CENTER COMES OUT CLEAN.

COOL IN PAN. USING A SMALL SHARP KNIFE LOOSEN THE CAKE FROM THE PAN. THE PASTRY OFTEN BAKES INTO THE BATTER SO YOU MAY NOT BE ABLE TO SEE IS CLEARLY BUT YOU WILL TASTE IT. THEN UNMOLD ON A PLATE AND TURN OVER. DUST WITH CONFECTIONERS SUGAR.

SERVE WITH A DESSERT WINE, COFFEE OR TEA.

 

 

 

RUM PUM PUMS- CHRISTMAS TRUFFLES WITH RUM, RAISINS AND CHOCOLATE

RUM PUM PUMS-CHRISTMAS TRUFFLES WITH CHOCOLATE RAISINS AND RUM

RUM PUM PUMS-CHRISTMAS TRUFFLES WITH CHOCOLATE RAISINS AND RUM

Ingredients

You can make these little bites entirely vegan and alcohol free as well. These are unevenly shaped and are more like rochers than truffles.

Makes 8-9 truffles

1 cup golden raisins, pips and little stalks removed

1/4 cup cranberries or if unavailable use dark raisins, pips and little stalks removed

1/2 cup dark rum or apple juice

1 tbsp Cointreau or Grand Marnier or orange juice

1 inch cinnamon stick

2 tbspns brown sugar

1.5 cups apple juice

1/4 cup pecans or walnuts broken into small pieces, well toasted

2 tbsp graham crackers crumbs

For the chocolate couverture

30 ozs dark chocolate no more than 70%

1/2 cup cream or use coconut milk for a vegan ganache

1 tbsp castor sugar

1 cup whole-milk or use soy milk

1 tbsp butter or vegetable oil

extra 1/2 oz dark chocolate pieces

Garnish

1 tbsp finely crushed almonds, pecans or walnuts or 8 pieces of candied orange

You will need toothpicks, foil and parchment paper.

Instructions

FOR TRUFFLES

Combine both the raisins or cranberries, cinnamon stick, rum, apple juice and brown sugar in a saucepan and cook on a medium flame until most of the liquid has evaporated and you have a soft sticky mixture. Remove and discard cinnamon stick.

Cool mixture completely. Stir in orange liqueur or juice until well incorporated.

Stir in all remaining ingredients.

Rub your hands with butter or margarine and roll the mixture into 8-9 balls. The balls will be uneven because they contains nuts and raisins.

Lay the ball out on a tray covered with parchment paper. Stick a small toothpick into the centre of each one. Cover tightly and refrigerate 2 hours.

FOR COUVERTURE/GANACHE

Heat the sugar, milk and cream in a small saucepan. When it reaches a boil remove from the fire and quickly stir in all the chocolate. Keep stirring to agitate the chocolate about 1-2 minutes with a spatula. Add an extra 1/2 oz chocolate and stir till it melts- this will help temper the chocolate so you have a shiny coating. Stir in the oil or butter. You should have a shiny and smooth ganache. If it is too thick add in a little more milk and stir vigorously. Pour this into a small bowl with a depth of 3 inches.

ASSEMBLY

Hold the truffle by the toothpick and dip into the sauce. Coat it all over. Then hold it above the bowl and let it drip for a bit to get excess chocolate off. This is will take a minute or so.

Return it to the wax paper with the toothpick still stuck inside. Repeat this for all the truffles.

Slowly pull out the toothpicks. You can hold the truffle down with an extra toothpick as you pull the toothpick out. Drip a little ganache to cover the hole where the toothpick was using a teaspoon. Sprinkle with nuts. Cover the truffLes with foil and refrigerate 2 hours or until you are ready to eat them.

Remove from fridge, place in small paper cases or if you prefer straight on to a small serving platter. Let sit 15 minutes before you serve them.

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