Dobos Torte

Dobos Torte

                         Ingredients                                           Yield: 1, 9-inch 6 Layer Cake

                (For Sponge Cake)

• 6                       Eggs, Separated
• Dash                  Salt
• 133g (2/3 Cups) Granulated Sugar
• 140g (1 Cup)      All-Purpose Flour (Sifted)

                (For Chocolate Icing)

• 180g (6oz, 6 squares) Semisweet Chocolate
• 45g (3 Tbsp)              Strong Coffee
• 225g (1 Cup)              Butter (Room Temp)
• 140g (1 Cup)              Icing Sugar (Sifted)
• 3                               Eggs

                (For Caramel Top)

• 169g (3/4 Cups)        Granulated Sugar

                     Instructions

                 (For Sponge Cake)

1. Prepare your 9-inch cake pans. Coat bottom and sides with butter, and place a piece of parchment on the bottom. If need be, coat top of parchment with butter as well. 
2. Preheat your oven to 400 degrees F (200 degrees C). 
3. Beat your egg whites with a dash of salt until they form stiff peaks. 
4. In a separate bowl whisk your egg yolks and sugar until it become a light yellow colour. 
5. Fold in 1/4 cup of your sifted flour. Then fold in a scoop of you egg whites. Do this alternatively until everything is incorporated. 
6. Divide one-sixth of your batter into one of your prepared pans. (Divide batter evenly into six bowls before hand to be sure you have equal amounts). Spread the batter evenly to coat the entire bottom of the pan. 
7. Bake for 10-12 minutes. Keep an eye on your cake because the layers will brown very quickly. 
8. When the layers are baked. Remove them from the oven and flip out onto a wire rack right away. remove parchment from the bottom and let the layers cool. 

                 (For Chocolate Icing)

1. Using a double broiler, melt the chocolate, and add the coffee as well. 
2. In a separate bowl, beat together the butter and sugar until it is light and fluffy.
3. Add the melted chocolate to the butter and sugar mixture and mix well. 
4. Beat in the eggs one at a time (use an electric mixer for better results). 
5. Beat the icing until it is light and fluffy.
6. Keep in the refrigerator until you are ready to use it. 

                  (For Caramel Top)

1. Place the sugar into a pot, add a splash of water to help dissolve the sugar. 
2. Melt on the stove until the caramel becomes a dark rich golden shade. 
3. Take the flattest cake layer you baked and pour the hot caramel over top. Spread the caramel around with a spatula so it is covering the entire layer and is spread out evenly. 
4. Before it cools, quickly use a greased sharp knife and cut the caramel covered cake into 12 or 14 wedges. 
5. Set aside to cool completely. 

                (Icing the Cake)

1. Place your first cake layer down. You may want to spread a smudge of icing under the layer on the plate so it won't move around. 
2. Brush the top of the first layer of simple syrup (equal parts sugar and water, boiled until sugar has melted) then scoop the icing on and spread it around until even. 
3. Place the next cake layer on. Do the same with the simple syrup and icing. 
4. When all the layers (besides the caramel layer) has been iced, make sure you finish the sides of the cake with icing. be sure that the sides and the top are smooth and completely covered. 
5. One by one, place the caramel sponge cake wedges on the top of the cake. Either at a slant or down flat. 
6. Serve your cake, cutting on either sides of the caramel wedges. 
7. Enjoy!

Check out the video!

https://www.youtube.com/watch?v=PqJ21aFG1ME
  

Mac and Cheese for One

Mac and Cheese for One

               Ingredients                           Yield: 1 portion

• 80ml (1/3c) Heavy Cream
• 5g (1Tbsp)   Parmesan Cheese, grated
• 30g (1/4c)   Cheddar Cheese, grated
• 140g (1c)     Elbow Pasta, cooked
• as needed    Breadcrumbs

                Instructions

1. In a small pot combine cream and parmesan cheese and whisk until melted.
2. Gradually mix in cheddar cheese and whisk until smooth.
3. Add in cooked elbow pasta and stir with wooden spoon until pasta is coated in sauce. (Check seasoning too!)
4. Place into and oven-safe dish and sprinkle with breadcrumbs on top and more cheese if desired. (Use persillade breadcrumbs if feeling adventurous.)
5. Place under a broiler until cheese is golden brown. (If making a larger batch bake in a 350 degree Fahrenheit oven.)
6. Serve and enjoy! (Be careful the dishes may be hot!)

Check out the video!

https://youtu.be/kYqANhM-y_Q

Apple Butter

Apple Butter

                  Ingredients                                                    Yield: Around 2 Cups

• 5                         Apples, Cut and Cored
• 100g (1/2 Cup)     Brown Sugar
• 125ml (1/2 Cup)   Apple Juice
• 1g (1/2 Tsp)         Cinnamon
• 0.5g (1/4 Tsp)      Nutmeg
• 5ml (1 Tsp)           Vanilla Extract

                  Instructions

1. Add all ingredients to a pot. 
2. On medium heat let the apple simmer so they become very soft and the liquid is almost a syrup consistency. 
3. Using either an immersion blender or a full size blender, blitz until the mixture becomes smooth.
4. Pour into a jar or container and store in the fridge. 
5. Great for toast, oatmeal, or whatever else you'd like to put it on.

Check out the video!

https://www.youtube.com/watch?v=blx3oiW1sC0

Mojito Gravlax

Mojito Gravlax

                  Ingredients                                          Yield: One Fillet of Salmon

• 700g (1 Filet)           Salmon (Skin On)
• 200g (1 Cup)            Brown Sugar
• 45ml (3Tbsp)           Lime Juice
• 45ml (3 Tbsp)          Rum
• 20g (2 Cups)            Mint Leaves
• 100g (1/2 Cup)        Kosher Salt

                   Instructions

1. Place the salmon filet in a big enough dish to hold the entire filet. 
2. In bowl mix the sugar salt and mint. Break up the leaves while mixing it all together with your hands.
3. Pour the lime juice and rum over the filet and be sure it gets completely covered. 
4. Sprinkle the sugar mixture over the salmon and cover evenly. 
5. Wrap dish in plastic wrap and place in the fridge for 24 hours.
6. Fish is cured when the filet is stiffer and the slices are somewhat transparent. 
7. Using a very sharp knife cut thin slices. 
8. Use on open faced sandwiches, as hors d'oeuvres, or whatever you'd like. 

Check out the video!

https://www.youtube.com/watch?v=OINyDEljVtM

Aligot (Cheesy Potatoes)

Aligot (Cheesy Potatoes)

              Ingredients                                               Yield: Serves Around 5-6 People

• 1 Kg (Around 5-6)     Potatoes
• 500g (3-4 Cups)        Grated Fresh Mozzarella/Gruyère                                    Cheese
• 30g (2 Tbsp)             Butter
• 30ml (2 Tbsp)           Warm Milk or Cream
• Pinch                       Salt and Pepper
• 2 Cloves                   Garlic (Optional)

            Instructions

1. Peel and boil potatoes in a pot. If you wish to add garlic to the dish, throw it in while the potatoes boil. 
2. Strain the potatoes once they have become tender. Mash until mostly smooth, or use a food mill. 
3. Make sure the potatoes are still hot when you add the butter and milk or cream. If your potatoes are cooling down, you can place the pot back onto the stove, over low heat. 
4. Gradually add the cheese, and continue stirring until it has all been incorporated and melted completely. Your potatoes should become very stretchy. 
5. If you find the potatoes are too thick and stiff, you can thing it out with a bit more liquid. 
6. Be sure to serve your Aligot hot, because when it cools, it will lose it's stretchiness.

Enjoy!

Check out the video!

https://www.youtube.com/watch?v=fLByxCiy0b4

Potato Bacon Soup

Potato Bacon Soup

                Ingredients                                     Yield: 4-6 sevings

• 2                     Potatoes, peeled and                                         halved (russet)
• 1 small            Onion, medium dice
• 1 stalk             Celery, medium dice
• 250g (8strips) Bacon, diced
• 750ml (3c)      Stock, of choosing
• 50g (3Tbsp)    Butter
• 250ml (1c)      Heavy Cream
• Sachet:
• 2   Bay Leaves
• 2   Thyme Sprigs
• 10 Peppercorns
• 2   Garlic Cloves

                Instructions

1. In a pot on medium high heat render bacon until crisp.
2. Remove bacon from pot leaving fat behind and saute celery onions and garlic.
3. Also add butter to the pot.
4. Once tender (about 10 minutes) deglaze with stock, add sachet and potatoes.
5. Bring to a boil and reduce to a simmer and cook until potatoes have softened.
6. Once cooked blend in a blender until smooth. (Do it in multiple batches if necessary)
7. Adjust seasonings and add bacon back.
8. Serve warm!

Check out the video here!

https://www.youtube.com/watch?v=GZNTaEw8YPw