DESSERTS AND MORE - MUCH MORE







cakes and more from practical boat cook


CHEESE CAKES

practical
                      boat cook advice for every yacht and boat owner BAILEY'S CHEESE CAKE!  No one can resist this so simple but exquisite desert.

practical
                      boat cook advice for every yacht and boat owner LEMON LUSH LUSHIOUS!


FUDGES AND TRUFFLES

practical
                      boat cook advice for every yacht and boat owner IRISH FUDGE.  This sweet delight kicks off our obsession with fudge!

practical
                      boat cook advice for every yacht and boat owner IRISH CREAM FUDGE.  It just keeps on getting better!

practical
                      boat cook advice for every yacht and boat owner IRISH CREAM TRUFFLE FUDGE.  Just as you thought it couldn't get any better!

practical
                      boat cook advice for every yacht and boat owner IRISH CREAM TRUFFLES. For a celebration or anytime.


BREADS

practical boat cook advice for every yacht
                      and boat owner IRISH SODA BREAD.  Not all breads are the equal - and this is above par!

practical boat cook advice for every yacht
                      and boat owner IRISH TREACLE BREAD.  For those wanting a bit of sweetness in their dough.

practical boat cook advice for every yacht
                      and boat owner LEMON GLAZED ZUCCHINI BREAD BREAD OR CAKE - DOES IT MATTER!

practical boat cook advice for every yacht
                      and boat owner GRAPE BREAD SOMETHING DIFFERENT TO TRY

practical boat cook advice for every yacht
                      and boat owner FIG ALMOND ROSEMARY BREAD A GREAT BREAD IDEA

practical
                      boat cook advice for every yacht and boat owner Summer Squash Quick Bread

practical
                      boat cook advice for every yacht and boat owner Rosemary Focaccia

practical
                      boat cook advice for every yacht and boat owner Pizza Dough

practical
                      boat cook advice for every yacht and boat owner No Knead Bread

practical
                      boat cook advice for every yacht and boat owner Macaroni Grill Rosemary Bread

practical
                      boat cook advice for every yacht and boat owner Ground Coriander and Cilantro Flatbreads

practical
                      boat cook advice for every yacht and boat owner 4-Hour Baguette

practical
                      boat cook advice for every yacht and boat owner Grissini Stirati Breadsticks

practical
                      boat cook advice for every yacht and boat owner Focaccia


 

 


BISCUITS

practical boat cook advice for every yacht
                      and boat owner BUTTERSCOTCH CHEWS A chewy DELIGHT TO GET YOUR TEETH INTO.

practical boat cook advice for every yacht
                      and boat owner ANZAC BISCUITS  Recipe courtesY of Joan Breznell - AUSTRALIA

practical boat cook advice for every yacht
                      and boat owner Almond and Lemon Biscotti Dipped in White Chocolate  NEED WE SAY MORE!

practical boat cook advice for every yacht
                      and boat owner Rosemary Olive Oil Shortbread CookieS TRY THEM - YOU'LL LOVE THEM

practical boat cook advice for every yacht
                      and boat owner SALTED CARAMEL BUTTER BARS CARAMEL TO DIE FOR

practical boat cook advice for every yacht
                      and boat owner White Chocolate Cookie Butter Pecan ShortbreadCookies

practical boat cook advice for every yacht
                      and boat owner TEXAS SHEET CAKE COOKIES YEE HA!

practical boat cook advice for every yacht
                      and boat owner WITCHES FINGERS COOKIES THESE WILL PUT A SPELL ON YOU

practical boat cook advice for every yacht
                      and boat owner WHIPPED SHORTBREAD NOTHING SHORT OF PERFECT

practical boat cook advice for every yacht
                      and boat owner OATMEAL COOKIES SIMPLE AND GREAT

practical boat cook advice for every yacht
                      and boat owner OATMEAL CARAMEL CHOCOLATE BAR EVERYTHING YOU EVER NEEDED

practical boat cook advice for every yacht
                      and boat owner British Style Currant Scones

practical boat cook advice for every yacht
                      and boat owner Sweet Cream Biscuits



CAKES

practical
                      boat cook advice for every yacht and boat owner APPLE NUT CAKE EASY TO MAKE BUT HARD TO RESIST.

practical boat cook advice for every yacht
                      and boat owner Bienenstich  HONEY AND ALMOND HEAVEN!

practical boat cook advice for every yacht
                      and boat owner RUSTIC APPLE CAKE - BUT THERE'S NOTHING RUSTIC ABOUT THE TASTE

practical boat cook advice for every yacht
                      and boat owner KeyLime Pound Cake with KeyLime Cream Cheese Icing NEED I SAY MORE!

practical boat cook advice for every yacht
                      and boat owner HONEY CAKE WITH CITRUS FROSTING -WOW!

practical boat cook advice for every yacht
                      and boat owner FRENCH APPLE CAKE OOH LA LA!

practical boat cook advice for every yacht
                      and boat owner French Yogurt Cake With Marmalade Glaze

practical boat cook advice for every yacht
                      and boat owner Dario’s Olive Oil Cake

practical boat cook advice for every yacht
                      and boat owner TEXAS COWBOY CAKE

practical boat cook advice for every yacht
                      and boat owner PARMA STYLE CARROT CAKE

practical boat cook advice for every yacht
                      and boat owner MEXICAN MANGO CAKE

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                      and boat owner LAVENDER HONEY CAKE

practical boat cook advice for every yacht
                      and boat owner KINGS CAKE

practical boat cook advice for every yacht
                      and boat owner ITALIAN CREAM CAKE

practical boat cook advice for every yacht
                      and boat owner GATEAU BRETON

practical boat cook advice for every yacht
                      and boat owner CONSOLATION CAKE

practical boat cook advice for every yacht
                      and boat owner Chocolate Espresso Dacquoise



PIES

practical boat cook advice for every yacht
                      and boat owner Blackberry Madeira Pie  A sweet pastry delight!

practical boat cook advice for every yacht
                      and boat owner CRACK PIE

practical boat cook advice for every yacht
                      and boat owner Chocolate and Dulce de Leche Tart




DESERTS

practical boat cook advice for every yacht
                      and boat owner POT DE CREME CHOCOLATE HEAVEN

practical boat cook advice for every yacht
                      and boat owner APPLE CRISP PIZZA

practical boat cook advice for every yacht
                      and boat owner MERINGUE

practical boat cook
                        advice for every yacht and boat owner PAVLOVA

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                      and boat owner CREME CARAMEL

practical boat cook advice for every yacht
                      and boat owner sticky toffee pudding




CUSTARD / CHOCOLATE SAUCE / NO BAKE BANANA PIE / LEMON SPONGE PIE / FILO PASTRY ROLLS / FRUIT TARTS /




MERINGUE MADE EASY

Once you know how to make meringue then you really are set to go...

4 large organic egg whites, at room temperature
115g caster sugar
115g icing sugar

PREPARATION

Preheat the oven to 120C. Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).

Tip the 4 large egg whites into a large clean mixing bowl (not plastic), the slightest bit of dirt of water will make it impossible to whisk the eggs.  Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.

Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later.  When ready, the mixture should be thick and shiny.

Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula, do not use a wooden spoon as this will break down the air in your meringue.  Continue to sift and fold in the remaining icing sugar a third at a time. The mixture should now look smooth.

Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer. Bake for1 1⁄4 hours, until the meringues sound crisp when tapped underneath and are a pale coffee color. Leave to cool on the trays or a cooling rack.  They will keep in an airtight tin for up to 2 weeks.

It really is that easy...  Now try a Pavlova, or just design something of your own.  Some people like to add vinegar and cornflour into their mixes, to give stability and control the color, it's up to you, the following recipe uses this method.

PAVLOVA


4 egg whites
250g caster sugar
1 tsp white wine vinegar
1 tsp cornflour
1 tsp vanilla extract

500g strawberries, cut in halves or quarters
200g redcurrants
3 tbsp icing sugar
350ml double cream

PREPARATION

Heat oven to 130C. Using a pencil, mark out the circumference of a dinner plate on baking parchment. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk in the sugar, 1 tbsp at a time, until the meringue looks glossy. Whisk in the vinegar, cornflour and vanilla.
Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely whilst still inside the oven.
When the meringue is cool, chop 100g of the strawberries. Mix them with half the redcurrants and 2 tbsp icing sugar, and get mashing if you don't have a food processor, then push the fruit mixture through a sieve. Whip the cream with the remaining icing sugar and spread it over the meringue. Put the remaining fruit on the cream and finally pour the sauce over the whole lot.  Yup, that simple and yummy!


CREME CARAMEL

Serves 8

125g caster sugar
1 (397g) tin sweetened condensed milk
475ml double cream
250ml milk
5 eggs

PREPARATION

Preheat oven to 180 C.
In a small non-stick saucepan, heat the sugar over medium heat. Shake and swirl occasionally to distribute sugar until it is dissolved and begins to brown, you can put a little bit of water in to help it on its way. Lift the pan over the heat source (10 to 15cm) and continue to brown the sugar until it becomes a dark golden brown. Pour caramelized sugar into a 1.5 litre casserole dish or a large loaf tin and swirl to coat the bottom and up the sides a little.
Whisk  the condensed milk, cream, milk and eggs for one minute. Pour over the caramelized sugar.
Place the filled casserole dish into a larger tin and add 2.5cm of HOT water to the outer tin. Bake in preheated oven for 50 to 60 minutes or until set.  Alternatively use 6-8 individual ramakins.
As you have the oven on for a while, why not put some bread in at the same time.  BREAD IDEAS...




STICKY TOFFEE PUDDING

Serves 6

About as good as comfort food can get, go on get stuck into some stickiness...

190g plain flour
1 1/2 teaspoons baking powder
120g soft brown sugar
1 pinch salt
120ml milk
2 eggs
6 tablespoons melted butter or margarine
2 teaspoons vanilla extract

Toffee sauce
120g butter or margarine
200g soft brown sugar
250ml double cream

Preheat the oven to 170 C
In a large bowl sift together the flour, salt and baking powder. Add the sugar and mix well.
In another bowl add the milk, eggs, vanilla and melted butter. Whisk together until a light frothy foam forms on top.
Add the milk mixture to the flour and mix together until smooth.
Pour into greased baking dish and bake for 20 to 30 minutes or until cake is firm on top; start checking after 20 minutes.
For the sauce, add the butter, sugar and cream to a large saucepan and simmer over medium high heat until sauce is smooth and dark brown, stirring frequently. Remove from heat and let stand for 10 minutes before serving with pudding.


***

Custard

 
¾ pint (420 ml) of milk
4 egg yolks
3-4 tbsp of caster sugar
1 vanilla pod

PREPARATION

  1. Pour the milk into a fairly large saucepan.

  1. Split the vanilla pod down the middle with a sharp knife and whilst holding the pod over the pan of milk, scrape out the black seeds and add them to the milk. Add the pod itself to the milk also.

  1. Heat the milk over a medium heat until small bubbles begin to appear. At this point, remove the pan from the heat, cover with a lid and set aside for about 15 minutes.

  1. After this time, remove the actual pod from the milk and discard.

  1. In a medium sized mixing bowl, beat together the egg yolks and the sugar until a light and creamy mixture appears.

  1. Prepare a saucepan of hot water and leave on the stove.

  1. Remove the lid from pan containing the milk and vanilla and gradually pour the milk into the egg yolk and sugar mixture in the mixing bowl. Stir continuously whilst adding the milk.

  1. Once all of the milk has been added, place the mixing bowl over the pan of hot water and set to a low heat, ensuring that the water does not boil.

  1. Cook the custard for about 10-15 minutes, stirring constantly until the custard thickens to the desired consistency.

  1. Remove the bowl from the heat and strain the custard through a sieve into a bowl and serve.

Custard Variations

Chocolate custard: Add 2 oz (55 g) of grated dark chocolate to the warmed milk before adding to the egg yolks.

Orange custard: Instead of using a vanilla pod, add the finely grated zest of 1 orange to the milk at stage 2 above.

Liqueur custard: Once the custard has been prepared, add 2 - 3 tbsp of kirsch, brandy or any other liqueur and stir well.

Toffee custard: Once the custard is ready to serve, add 50g of finely chopped toffee and mix well.

***

Chocolate Sauce


6 oz (170 g) of dark chocolate
4 fl oz (115 ml) of water
1 oz (30 g) of butter
6 tbsp of cream
3 tbsp of sugar
½ tsp of vanilla essence

PREPARATION

  1. In a medium sized pan heat the water and sugar, stirring constantly to dissolve the sugar. Bring to the boil and continue to stir until all of the sugar has been dissolved.

  1. Break the chocolate into small pieces and cut the butter into small chunks. Add to the pan of water and sugar and stir.

  1. Remove the pan from the heat and stir the sauce until the chocolate and butter have melted and all the ingredients have blended together.

  1. Stir in the cream and the vanilla essence.

  1. Serve the chocolate sauce immediately whilst it is still warm.


***

Easy Pie Recipes


Mile High No-Bake Banana Split Pie


Crust:
1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
1 tablespoons sugar
1 (20 ounce) can pineapple tidbits, well
drained
16 ounces strawberries, hulled and sliced

Topping:
 2 cups frozen whipped topping, thawed
 1/2 cup chopped nuts (pecans, walnuts,
almonds, or a combination)
 Hot fudge topping or chocolate syrup
 Maraschino cherries
Filling:
8 ounces cream cheese, softened
1/4 cup sugar
8 ounces frozen whipped topping, thawed
2-3 bananas, sliced

PREPARATION
1. Lightly grease a 9-inch deep dish pie pan. In a medium bowl, combine the graham cracker crumbs,
melted butter and sugar.
2. Press the crumb mixture into the bottom and up the sides of the pie pan. Refrigerate for 10-15
minutes.
3. Meanwhile, beat the cream cheese with an electric mixer until light and fluffy. Mix in the sugar.
4. Fold in the whipped topping until thoroughly combined.
5. Spread the cream cheese mixture evenly into the graham cracker crust.
6. Arrange the banana slices over the filling, followed by the pineapple and strawberries.
7. Cover with 2 cups of whipped topping and smooth the top. Sprinkle with chopped nuts.
8. Drizzle the fudge or chocolate syrup over the top. (If using hot fudge, heat just until it can be
drizzled, or you’ll melt your whipped cream layer!). Garnish with maraschino cherries.
9. Refrigerate for at least 4 hours before serving.

***


Lemon Sponge Pie

2 eggs, separated
2 tablespoon flour
1 cup milk
1 cup sugar
1 tablespoon butter, softened
1 lemon, juice and zest ( 1/3 cup)
1 unbaked pie crust

PREPARATION
1. Preheat oven to 300 degrees F. Prepare your pie crust and line an 8” pie pan with it.
2. Put your crust in the fridge while you prepare the pie filling.
3. Cream the butter and the sugar together with a wooden spoon until combined. There is no creaming
of the butter and sugar in the modern sense of the word. 1 tablespoon of butter and 1 cup of sugar
will not really “cream” together.
4. Beat the egg yolks into the cup of milk and slowly added the flour.
5. In a separate bowl beat the egg whites until stiff peaks form. Once you have the egg whites ready
you can safely add the lemon juice and lemon zest to your egg and milk mixture.
6. Stir to mix everything together and fold your stiffly beaten egg whites into the milk mixture.
7. Pour into chilled pie crust and bake for 50 to 60 minutes.

***


Filo Pastry rolls

100g toasted skinned hazelnuts, finely chopped, plus a handful extra to decorate
100g dark chocolate, finely chopped or grated (70% cocoa solids)
50g caster sugar
1 teaspoon honey
4 sheets of filo pastry, thawed if frozen
60g unsalted butter, melted

For the syrup:
4 tablespoon honey
25g caster sugar
1 tablespoon orange blossom water

For the white chocolate dip:
40g unsalted butter
100g white chocolate, finely chopped
50ml cream
Icing sugar, to dust

PREPARATION

Preheat the oven to 180°C (350°F), gas mark 4. Line a baking sheet with parchment paper.

In a small bowl, mix together the hazelnuts, dark chocolate, caster sugar and honey. Take one sheet of filo pastry and brush it with melted butter, keeping the remainder covered with a damp tea towel to prevent it from drying out.

Cut the pastry width ways into four equal strips. Put a tablespoon of the chocolate-nut mixture at the top of each strip, then roll them up. Repeat with the remaining pastry sheets and the chocolate-nut mixture. Arrange the rolls on the baking sheet and bake for 12-15 minutes or until crisp and golden.

Meanwhile, make the syrup. Put the honey in a small saucepan with the sugar, orange blossom and a tablespoon of water. Heat until the sugar dissolves, then simmer until you have a thick syrup. When the cigars are cooked, drizzle over the syrup and leave to cool.

To make the white chocolate dip, melt the butter and white chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Remove from the heat and fold in the cream and then allow to cool. This can be served chilled or at room temperature whichever you prefer.

Arrange the chocolate hazelnut filo rolls on a platter or individual plates and dust with icing sugar and scatter over the rest of the hazelnuts to decorate. Add a bowl of the white chocolate dip to serve.


***


Fruit Tarts

Pastry

350g plain flour
125g butter, placed flat between two sheets of greaseproof paper to 1cm thick, leave in the fridge if possible.
125g caster sugar
eggs, whole and 1 egg, yolk only
1 egg, yolk only, beaten for egg-wash

Crème Pâtissière

500ml full fat milk
½ cap of vanilla essence (small bottle cap)
eggs, yolks only
120g caster sugar
50g plain flour

Toppings


700g Fruit of your choice (strawberries, black currents etc...)

PREPARATION

There are two ways of making the pastry for these tarts, one is to MAKE it yourself, the other is to buy it. MORE ON PASTRY...


Pastry

For the sweet pastry, preheat the oven to 190C.  It would be great if you have loose bottomed tart tins, but if you don't then try using yorkshire pudding/ cup cake tray, or what ever you have lying around.  what ever you use,  lightly grease and flour them (remember your making about 12 with this recipe.

In a large mixing bowl, add the flattened butter into the flour and rub in the mixture.  Now add the sugar, mix together the eggs and egg yolk, and to the mixture. Gently mix with a dough spatula, until the dough comes together in a ball.

Lightly flour a work surface, tip the pastry out onto it, and knead until you have a smooth soft dough. Shape the pastry into a square, to make it easier to roll out.

Place the dough the fridge to chill for an hour minimum, preferably overnight.

Remove the pastry from the fridge and lightly flour a work surface. Roll out the pastry 2-3mm thick and line the 12 tins, leaving an overhang of pastry. Place some greaseproof paper over the top and fill with dried beans. Rest in the fridge for 30 minutes.  Take them out of the fridge and cook for 15 mins, take them out, remove the beans and cook for another 7-8 mins.

Remove from the oven and allow to cool for 15 minutes, trim the edges and lift out onto a cooling rack.


Crème Patissière

Pour the milk and vanilla into a  large saucepan and warm though. DO NOT BOIL

Place the eggs, sugar and flour in a large mixing bowl and whisk until the color changes and becomes pale. Gradually add the warm milk and vanilla to the egg mixture, whisk together, then return the mixture to the pan. Cook on a low heat until it the mixture thickens, then pour into a clean bowl. Place a circle of greaseproof paper on the mixture, to stop a skin forming.

If you want to add some more flavor to your Crème Patissièr, do so when the mixture is cold.

PUTTING IT ALL TOGETHER

To make up the fruit tarts, spoon the crème patissière  into your tart bases, or is, you have one pipe it in in a piping bag...  place your fruit on top.

If you want to make these look really slick and professional, warm a couple of spoons of jam with a small amount of water in a pan and brush onto your tarts to glaze.

NOTE:  Not everyone has cake cases lying around the galley.  So cheat!  Buy puff pastry, cut into what ever shape and size you like.  Cook for 20 minutes.  When cooled push a small hole in the top and then fill with the Crème Patissière and top as above.