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The Weekend Neos Kosmos : 11 July 2015
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 11 JULY 2015 21 FOOD Chocolate mint doughnuts Try giving your classic doughnuts a distinctive ‘kick’ with the refreshing aroma and flavour of mint! Mint (menta), the well-known breath freshener, promotes digestion and is also an effective remedy for nausea and headaches. Regular use of mint is said to help asthma patients and as a natural stimulant it can give a general boost to fight the feeling of fatigue. For the dough: Ingredients: 1/2 cup brown rice flour 5 tbsp flax meal 5 tbsp cocoa 2 tsp baking powder 1/4 tsp baking soda 1/8 tsp salt 1/3 cup or sugar 1/4 cup coconut oil 3/4 cup coconut kefir (or buttermilk) 1 tbsp vanilla (we use alcoholfree, so adjust accordingly) Method: 1. Place all ingredients into bowl and stir together (make sure all wet ingredients are at room temperature). 3. Scoop doughnut batter into your doughnut pan. Alternatively, use a muffin pan. 4.Bake donuts at 190°C for about 14 minutes. Chamomile and honey ice cream Our favourite soothing and calming remedy, chamomile (hamomili) can give a sophisticated touch to a frosty treat that is sure to please both kids and adults. Other than being the ideal infusion before a good night’s sleep, chamomile is widely used for its anti-inflammatory and antimicrobial activity, while some studies also claim that chamomile extracts have anti-cancer effects. Ingredients: 2 1/2 cups whole milk 1 1/2 cups heavy cream 3/4 cup lightly packed unsprayed chamomile Bay leaf crème brûlée In ancient Greece the laurel wreath, made of bay leaves, was a symbol of honour and triumph. Today, bay leaves give taste and aroma in many recipes of Mediterranean as well as Asian cuisine. Ingredients: 2 cups whole milk, plus additional 2 tablespoons if needed 2 cups heavy cream 12 fresh bay laurel leaves, cracked 1/2 vanilla bean, split and scraped, or 1 teaspoon vanilla extract 3 large eggs 5 large egg yolks 3/4 cup granulated sugar 1/8 teaspoon salt Chocolate basil cake Being a word of Greek origin (βασιλεύς = king) basil (vasilikos) is considered by many to be ‘the king of herbs’ due to its strong aromatic smell. It is rich in antioxidants and a good source of magnesium, calcium, vitamin C and potassium. Ingredients: 220g caster (superfine) sugar 4 large handfuls basil leaves 100g unsalted butter, melted 40g unsweetened cocoa powder 2 large eggs, at room temperature ½ teaspoon baking powder ¼ teaspoon salt 100g plain (all-purpose) flour 125ml hot water For the icing: 60g unsalted butter, softened 55g (½ cup) unsweetened cocoa powder 80ml milk 1 teaspoon natural vanilla extract 435g (3½ cups) icing (confectioners') sugar, sifted Method: 1. Preheat the oven to 180°C. Lightly grease a 20cm round cake tin and line with baking paper. 2. Process the sugar and basil in a food processor until the basil is finely chopped. 3. Put the melted butter, cocoa and basil sugar in a bowl and whisk until well combined. 4. Whisk in eggs, one at a time, until smooth and well-combined. 5. Stir in the baking powder and salt, then slowly add the flour and stir until just combined. 6. Add the hot water and stir until just combined. 7. Spoon batter into prepared tin and bake for 25 minutes, or until a skewer inserted into the centre comes out clean. 8. Stand for 5 minutes, then turn out onto a wire rack to cool. 9. For the frosting, beat the butter and cocoa together using an electric mixer, until light and fluffy. 10. Add the milk and vanilla and combine well. 11. Gradually add the icing sugar and beat until smooth. Spread the frosting over the cooled cake. about 1/4 cup turbinado sugar Method: 1. Pour the milk and cream into a saucepan and bring it to a boil over medium-high heat. 2. Add the bay leaves and push them under the surface of the liquid with a spoon, and immediately remove the pan from the heat. Cover the pan and steep for 30 minutes. Strain the liquid through a fine sieve into a large liquid measuring cup, pressing down firmly on the herbs to extract all the liquid from the leaves. Add fresh milk if needed to measure 4 cups. 3. Preheat the oven to 160°C. In a medium mixing bowl, whisk together the eggs, egg yolks, granulated sugar, salt, and vanilla extract, if using, until smooth. Stir in the infused cream. Strain the custard through a fine sieve into a large pitcher or liquid measuring cup, then pour it into the ramekins, filling them almost to the top. Set the pan on the centre oven rack and pour in enough hot tap water to come about 1cm up the ramekins. Bake the custards until just set but still jiggly, 30 to 45 minutes. Don’t let the custards bubble. Refrigerate the custards until chilled, at least two hours. 4. Preheat your oven to high with the oven rack 8-10cm from the heat source. Just before serving, sprinkle the surface of the custards with a thin layer of turbinado sugar, using about 1/2 tablespoon for each. Grill the custards until the sugar caramelises and turns a deep golden brown. flowers, picked over, gently submerged in water, and drained on paper towels 9 large egg yolks, room temperature 1/2 cup sugar 1/2 cup plus 2 tablespoons clover honey pinch of coarse salt Method: 1. Combine milk and cream in a heavybottomed medium saucepan and bring to a boil over medium-high heat. Remove from heat and stir in chamomile. Cover mixture and let stand 10 minutes. Meanwhile, whisk together egg yolks, sugar and salt in a large bowl until thoroughly combined. 2. Uncover milk mixture and bring to a bare simmer over medium-high heat. Remove from heat and gradually pour 1 cup milk mixture into yolk mixture, whisking constantly. Add remaining milk mixture all at once, whisking until just combined. Let stand until slightly thickened, about 10 minutes. Pour through a fine sieve into a bowl set in a larger bowl of ice water. Stir in honey and let stand, stirring occasionally, until cold, about 15 minutes. 3. Process mixture in an ice cream maker. Serve immediately or transfer to an airtight container and store in freezer up to one week. For the mint glaze: Ingredients: 1/4 cup agave 1/2 cup coconut butter 1/2 cup coconut milk (or milk of choice) 1/2 tsp spirulina 1/2 tsp mint extract Method: 1.Place all ingredients into blender and whip together. 2.Once the chocolate cake doughnuts are cooled, dip into mint glaze.
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