Crumpets with fruit curd.

My blog is just not a blog to me. I compiled what ever recipes, ideas, etc. I found online. So instead of flippin' pages on my note book and tak jumpa dekat mana I sampai my notes, I can always switch on my PC and browse again the recipes, ideas, etc. which I've posted it in my blog earlier. Brilliant huh? Lol. :D

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By the way I have found a really nice and simple crumpets recipe that I would love to make it for me husband and top it with blueberry curd instead. :)

{Copied from design*sponge.}

Please say hello to Mr. Crumpet :)

Crumpets

Makes 6-8

225g plain flour ( 1 3/4 cups plus a a tablespoon)

1/2 packet (1 1/2 tsp) instant yeast
1/2 tsp sugar
175g milk (3/4 cup)
175g water (3/4 cup)
1/2 tsp sea salt
1/2 tsp soya lecithin powder (optional but it does help the bubbles)
1 tsp baking soda
4 crumpet rings or 7.5cm/3in plain pastry cutters, greased
Soft butter to grease rings

Mix all the ingredients together apart from the salt, soya lecithin powder and bicarbonate of soda and leave to ferment for 1-2 hours until it’s bubbly nicely. Once bubbly nicely mix in the salt, soya lecithin powder and baking soda.

Prepare a hotplate, cast-iron or heavy frying pan by gently heating. When the pan is hot enough lightly brush the area where you are going to place the first ring. Keep the temperature to a low heat.

Place the greased ring down and immediately ladle enough to fill the ring maximum 3/4 full. Don’t overfill as the mixture will bubble over.

Keep the batter refrigerated when not using, this will slow down the “bubbling” effect of the bicarbonate of soda and yeast (which is what you need when you come to cook your crumpets).

Cooking time will depend on the thickness of the mixture and the heat of the pan. Cook until the crumpet top has solidified and then remove the ring. Flip over and cook for a further 2 minutes.

Crumpets can be easily frozen and popped in the toaster whenever fancied.

Raspberry & long pepper curd

Long pepper used to be a key spice in ancient Roman and Greek cuisine but was later favoured for the round black pepper which is frequently used in Western cuisine. Now a days long pepper is commonly found in Indonesian cuisine. It is less piquant than the round black pepper and has a sweet almost liquorice like aroma which works beautifully with raspberries. This curd recipe works equally well with strawberries too.

If you can’t find it at your Asian grocer or food specialist shop, fresh ground black pepper will work too.

300g raspberries, fresh or frozen (2.5 cups)
2 tbsps water
1 tsp of finely grated long pepper
200g Sugar (1 cup)
100g Butter, cut into small cubes (7 tbsp)
3 Eggs
Pinch of salt

In a medium saucepan, mix together the raspberries, water, sugar, eggs, pepper and salt. Once the raspberries have broken down a little and the mixture has started to bubble, add the butter. Continue to whisking until the butter is melted.

Increase the heat and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like. It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk.

Immediately press the curd through a nylon sieve or jam bag. Once strained, pour the curd in a container or sterilised jar and store the refrigerator. It will keep for about 3 weeks.

End result...voila!

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This is Rachel Khoo

and this is her cookbook 

photos courtesy: design*sponge