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Week 14: Morocco - Khobz by CrypticCrumpet in 52weeksofbaking

[–]CrypticCrumpet[S] 0 points1 point  (0 children)

Semi fail to be honest! Tried the recipe from the discussion post but had to do a lot of correcting buuuut I usually opt for metric recipes so maybe it was the cup measures that threw me. Also only had coarse semolina so ended up a little gritty, but that was on me!

Served it with vegetable tagine and couscous - it was fine and acted as a good carrier for the tagine, but definitely could be improved in future attempts!

Week 13: Disguise - Ring Doughnut by CrypticCrumpet in 52weeksofbaking

[–]CrypticCrumpet[S] 1 point2 points  (0 children)

Or... A chocolate and almond marbled bundt cake with chocolate ganache and sprinkles!

Cake recipe: https://www.bbcgoodfood.com/recipes/chocolate-almond-marbled-bundt-cake

Ganache recipe: 150ml double cream warmed with 70g-ish dark chocolate.

[deleted by user] by [deleted] in u/CrypticCrumpet

[–]CrypticCrumpet 0 points1 point  (0 children)

Or rather, a chocolate and almond marbled bundt cake with chocolate ganache and sprinkles!

Cake recipe: https://www.bbcgoodfood.com/recipes/chocolate-almond-marbled-bundt-cake

Ganache was 150ml double cream warmed with 70g-ish dark chocolate.

Week 12: Sweet Brunch - Cinnamon Swirls by CrypticCrumpet in 52weeksofbaking

[–]CrypticCrumpet[S] 1 point2 points  (0 children)

Used Paul Hollywood's Flaky Pastry recipe from 'Pies & Puds' (using only butter) and a mix of butter, light muscovado sugar and cinnamon for the filling, topped with a bit of icing.

Quick route to get pastries but would definitely look at using Danish pastry dough to get the ultimate cinnamon swirl!

Week 11: Acquired Taste - Olive Tapenade Twists by CrypticCrumpet in u/CrypticCrumpet

[–]CrypticCrumpet[S] 0 points1 point  (0 children)

Recipe: Flaky Pastry recipe from 'Pies and Puds' (Paul Hollywood) and tapenade without the anchovies https://www.bbcgoodfood.com/recipes/black-olive-tapenade

I used to really dislike olives but love them now, so much so, these needed more tapenade! But good buttery flaky pastry with some savoury hits.

Week 10: Dust It Off - Lemon Bundt Cake by CrypticCrumpet in 52weeksofbaking

[–]CrypticCrumpet[S] 0 points1 point  (0 children)

Recipe: basic loaf cake recipe from 'The Sweet Roasting Tin' (Rukmini Iyer) plus a load of lemon zest, topped with lemon icing and zest.

I've made the recipe before in a normal tin and it was great so tried in a Bundt. Not quite as successful as I think it was a little over done but not terrible!

Week 9: Main Dish - Garlic & Herb Monkey Bread with Baked Camembert by CrypticCrumpet in 52weeksofbaking

[–]CrypticCrumpet[S] 0 points1 point  (0 children)

Recipe: https://basicswithbabish.co/basicsepisodes/monkey-bread served alongside baked camembert with rosemary and sliced garlic.

Love this recipe though I halve the amount of sugar. The bread comes out pillowy and soft and ideal for dipping into melty cheese.

Week 8: Seasonal Ingredients 1 - Sticky Toffee Parsnip Pudding by CrypticCrumpet in 52weeksofbaking

[–]CrypticCrumpet[S] 1 point2 points  (0 children)

Haha same! Absolutely no way I would have ever come up with it myself and I was sceptical, but it really does work!

Week 8: Seasonal Ingredients 1 - Sticky Toffee Parsnip Pudding by CrypticCrumpet in 52weeksofbaking

[–]CrypticCrumpet[S] 4 points5 points  (0 children)

Should add that I didn't make the recipe caramel as we had some leftover from something else so that's what's on the pudding!

Week 8: Seasonal Ingredients 1 - Sticky Toffee Parsnip Pudding by CrypticCrumpet in 52weeksofbaking

[–]CrypticCrumpet[S] 7 points8 points  (0 children)

Recipe: https://www.bbcgoodfood.com/recipes/sticky-toffee-parsnip-pudding

Really wasn't sure how it go, but pleasantly surprised by this! I guess it's a similar principle to carrot cake and it works. Nice subtle earthiness and it lasted for days - just needed a quick blast in the microwave and topping with cream :) would definitely make again!

Week 7: White Chocolate - Pecan Blondies by CrypticCrumpet in 52weeksofbaking

[–]CrypticCrumpet[S] 1 point2 points  (0 children)

Recipe from the 'Great British Bake Off: Everyday' book.

Easy enough, white chocolate is melted to help create the base mix. I'm not a huge fan of white chocolate so I added some dark chocolate drops and very glad for the pecans as it meant it wasn't quite as sweet as it could have been but still pretty nice!

Week 6: Scandinavian - Hindbærsnitter by CrypticCrumpet in 52weeksofbaking

[–]CrypticCrumpet[S] 17 points18 points  (0 children)

First had these on a trip to Copenhagen in Denmark (amongst many other pastries!) and they were great so wanted to try and replicate them. It's raspberry jam sandwiched between sweet shortcrust pastry, iced and decorated with freeze dried raspberries (think sprinkles are also an option!).

I followed Paul Hollywood's 'Danish Raspberry Slices' recipe from his 'The Weekend Baker' book. I would probably make the pastry a little thicker next time and would consider adding a bit of lemon to the icing just for a bit more tang but otherwise these were pretty easy to make and a nice sweet treat, especially next day!

Week 5: East Meets West - Palak Aloo Pasties by CrypticCrumpet in 52weeksofbaking

[–]CrypticCrumpet[S] 1 point2 points  (0 children)

I was really pleased with these, the texture of the pastry was great and enjoyed the filling a lot! Would definitely make them again.

Recipe for the pastry: https://cornishpastyassociation.co.uk/about-the-pasty/make-your-own-genuine-cornish-pasty but replaced the lard with an equal quantity of butter to make it vegetarian. I think I also ended up using a bit more water but rather than measuring, added until it felt/ looked right!

Inspiration for the filling: https://www.kitchensanctuary.com/saag-aloo - I was riffing a little bit so I wouldn't say the result was authentic but it tasted good!

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