Christmas Recipes
The secret to baking since 1920
Prep Time: 30 mins | Baking Time: 35 mins | Temperature: 180˚C | Serves: 10
Marmurat Tart by Leah Hogg
Ingredients For the pastry: • 160g flour • 50g sugar • 80g Stork Block • 1 tsp baking powder • 3 drops vanilla extract • 35g water • Zest of a quarter of a lemon
For the filling: • 125g pure ground almonds • 100g sugar • 50g sweet crumbs from left over cakes or digestive biscuits • 1 egg • 2 tbsp orange marmalade • 1 tbsp cocoa powder • Pinch of mixed spice • 4 drops vanilla extract • 20g candid peel preferably orange
To finish: • 150g dark chocolate • 80g roasted flaked almonds
Method Sieve flour and baking powder into a large bowl. Add the softened Stork cut up into small pieces and rub in until it resembles fine breadcrumbs. Add the vanilla extract and lemon zest. Mix the sugar with water until it has dissolved and mix into the dry ingredients until they bind evenly. Wrap in cling film and leave to rest in a cool place for at least 15 minutes. In a large bowl mix the ground almonds, sugar and sweet crumbs. Add sieved cocoa powder, mixed spice, vanilla and candid peel and mix well. Finally add the well beaten egg and mix with a wooden spoon until the mixture is even. Test for a dropping consistency and if necessary add another egg. Grease the tart dish. Open the rested pastry with a rolling pin on a lightly floured surface. Line the dish. Trim the pastry neatly and pierce it with a fork. Spread the marmalade on the bottom of the pastry and then fill with the almond mix. Take a spoon and dip in hot water and run over the surface of the filling to achieve a tidy finish. Bake in a hot oven at 180°C for 35 minutes. When baked, cool on a wire rack. When the tart is completely cool, prepare the chocolate topping by placing it over a simmering pot of water until it melts. Pour over the marmurat tart and finish off with flaked almonds.
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Prep Time: 15 mins | Baking Time: 30 mins | Temperature: 170˚C | Serves: 12
Gluten Free Almond Cupcakes
by Leah Hogg
Ingredients • • • • • • • • • • •
100g Stork Tub 50g brown sugar 4 eggs 125g gluten free self raising flour 125g ground almonds 1 tsp baking powder 4 tbsp milk 1 tbsp honey Vanilla [essence or pod] A pinch of salt ½ a cherry to top each
Method Line a cup cake tray with paper cases. Preheat the oven to 170°C. Simply place all the ingredients in a large bowl and use an electric mixer to combine the ingredients together until you have a smooth, soft and consistent paste. Do not overmix and once your mixture appears even, stop beating and use a spoon to fill the paper cases. Top with half a cherry and bake in a preheated oven for 30 minutes. Allow to cool completely before removing them from the tray.
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Prep Time: 20 mins | Baking Time: 30-35 mins | Temperature: 180˚C | Serves: 12
Cheesy Chicken Muffins with Pistachio Nuts and Rosemary by Leah Hogg
Ingredients • • • • • • • • • • • •
400g self raising flour 1 tsp baking powder 1 tsp baking soda 3 eggs 140g Stork Tub 100ml milk 150g cooked boneless chicken, cut into small pieces 100g cheddar cheese, grated 1 tsp smoked paprika ¼ tsp fresh rosemary, chopped finely 100g pistachio nuts Salt and pepper
For the top: • 50g grated cheddar cheese
Method Preheat the oven to 180°C. Line the muffin tin with muffin cases. Sieve the flour and add the dry ingredients into a bowl. Chop the pistachio nuts and add half of them to the flour mixture. Add the grated cheese. Melt the Stork and whisk with the eggs and milk. Fold the liquid ingredients loosely into the flour mixture until about half incorporated. Then add the chicken pieces, the rest of the pistachio nuts and the rest of the cheese. Fold in and use a spoon to fill the muffin cases. Top with the rest of the cheese. Sprinkle pistachio nuts and scatter the chopped up fresh rosemary on top. Bake for 30-35 minutes in a preheated oven. Test that they are fully cooked with a skewer and leave to cool in the tin before taking them out.
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Prep Time: 45 mins | Baking Time: 25-30 mins | Temperature: 220˚C | Serves: 12
Perfect Profiterols by Leah Hogg
Ingredients For the dough: • 250 ml water • 125g Stork Block • 120g strong flour • 3 to 4 eggs
For the filling: • 200ml whipping cream • A few drops vanilla extract • Icing sugar • Raspberries
For the top: • Chocolate • Olive oil
Method Preheat the oven to 220°C and place a large pan of water at the bottom so that there is moisture in the oven. Put the water in a saucepan and add the Stork, cut into small pieces. Bring to a boil and remove from the heat. Add sieved flour and mix well with a wooden spoon. Return to moderate heat and stir continuously until the mixture leaves the sides of the pan. Remove from the heat and allow to cool. Beat the eggs in a separate container and gradually add to the pan. Do not add all the eggs at once and stop when the mixture is at dropping consistency. A good test for this is to check that the mixture flows back when it is stirred in one direction. Place in a piping bag with a nozzle of your choice and pipe onto a baking sheet. Bake at 220°C for 25 minutes without opening the oven door. Once cool, cut open with a sharp knife. Whip the cream until stiff. Add the vanilla and icing sugar. Use a piping bag or spoon to fill the eclairs and arrange some raspberries on top. Melt the chocolate over a pan of simmering water. Add a tablespoon of olive oil. Dip the profiteroles into the melted chocolate to cover the top. Arrange some more fresh fruit on the top if desired.
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Prep Time: 20 mins | Baking Time: 50 mins | Temperature: 150˚C | Serves: 12
Gluten Free Christmas Cake
by Leah Hogg
Ingredients For the cake: • 500g dried fruit of your choice • 1 tsp baking powder • ½ tsp bicarbonate of soda • Pinch of salt • 2 apples, grated • 200g dates • 1 tsp cinnamon • Few drops vanilla extract • ½ tsp nutmeg • ½ tsp mixed spice • 1 tbsp apple vinegar
• • • • • •
Grated rind of an orange 50g Stork Tub 4 eggs 250g ground almonds 50g nuts of your choice 50g cherries
For the top: • 70g cherries, cut in half • 200g pecan nuts For the icing : • 225g icing sugar • Juice of 1 lemon
Method Preheat the oven to 150°C. Cover a 20cm round cake tin with baking paper or grease lightly with olive oil. Mix all the liquid ingredients together and add the dates and grated apple. Mix together and use a hand held blender to bring the mixture to a smooth consistency. In a separate bowl, mix all the dry ingredients together including the nuts and cherries until they are coated with the almond meal. Add the liquid ingredients to the dry ingredients. Stir until the mixture is consistent, but do not overmix. Pour the batter into the prepared cake dish and bake for an hour. After 50 minutes, check the cake and if ready take out whilst leaving the cake to cool in the container. Store in an air tight tin preferably in the fridge if you are keeping for a long time as there is no added sugar that guarantees preservation. A day or two before serving, make the icing by mixing the ingredients together to form a smooth paste. Pour it on top of the cake and before the icing hardens decorate with a mix of pecans and cherries.
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Prep Time: 15 mins | Serves: 8
Old Fashioned Coffee Gateau by Leah Hogg
Ingredients • • • • • • •
2 tbsp instant coffee dissolved in hot water 100g sugar 100g Stork Tub 2 tbsp cocoa powder 1 ½ litres whipping cream Some brandy or your favourite liquor 4 packets plain sweet biscuits
For the topping: • 100g nuts of your choice • 100g dark chocolate
Method Mix the instant coffee with hot water. In an electric mixer beat the Stork and sugar until the mixture is white and creamy. Add the cocoa powder. Mix and start to add the whipping cream. Add the brandy or liquor of your choice and keep beating until the mixture is smooth and consistent. Dip the biscuits in the coffee and cover the bottom of a dish with the biscuits. Cover the biscuits with a thin layer of the creamy mixture. Repeat with a layer of biscuits dipped in coffee and a layer of cream until you have used up the ingredients, finishing off with a creamy layer. Place in the fridge overnight. An hour before serving top with finely chopped nuts of your choice and grated dark chocolate.
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