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Paper Chef #18 kicks off on Friday 2nd June. Head across to Seriously Good to nominate an ingredient. For information on this fun cooking challenge which utilises 4 secret ingredients, check out "Paper Chef FAQ, details, past winners, newbies".
A beautifully moist chiffon cake with chocolate and hazelnut tasting wattleseed, coffee and a touch of Frangelico (hazelnut liqueur). Just the perfect birthday cake for the discerning diner who dislikes desserts.
120 g Top Flour (good quality high ratio cake flour)
1.5 teaspoon baking powder
2 teaspoon wattleseed, finely ground
2 tablespoon hot fresh brewed coffee
1 tablespoon instant expresso coffee powder
80 g raw sugar
2.5 tablespoon walnut oil
1 tablespoon Frangelico (hazelnut liqueur)
4 large eggs (67g each), separated
1/4 teaspoon cream of tartar
Sieve together the flour, baking powder and wattleseed.
Dissolve the sugar and coffee powder in the hot coffee. Add the walnut oil and Frangelico. Pour the cooled mixture into the egg yolks and whisk until light and increased in volume.
In a separate bowl, using a clean beater, whisk the egg whites and cream of tartar for 10-15 minutes until stiff and glossy.
Gently fold the dry ingredients into the egg yolk mixture, follow by half the whisked egg white. Pour the mixture into the remaining egg white and gently fold in with a metal spoon.
Bake the cake in an ungreased chiffon tube pan or 20 cm cake tin for 45 minutes at 160-170 degrees Celsius.
A light moist fluffy sponge with a hint of lemon, recommended with lemon curd or orange marmalade. The sponge is made with egg whites and lecithin as egg yolk substitute.
Recipe for 15 cm cake tin or 4 small muffins:
60 g cake flour
1 teaspoon baking powder
1 teaspoon ground lemon myrtle
1 teaspoon poppyseed
40 g sugar
1 teaspoon lecithin granules
1 tablespoon walnut oil
2 tablespoon warm water
1 tablespoon liqueur (Grand Marnier, Cointreau, Frangelico)
2 egg whites, stiffly whisked
Sift together the flour, baking powder and lemon myrtle. Add the poppyseed.
Whisk together sugar, lecithin and liquids until well combined and the solids dissolve.
Lightly stir in the flour until just combined.
With a metal spoon, gently fold in the whisked egg white.
Pour into greased a cake tin and bake 170-180 degrees Celsius for 25-40 minutes.
Paper Chef, the internet cooking challenge invented by Owen of Tomatilla, resumes after 1 month break, with Kevin of Seriously Good acting as the host, and Anne (Anne's Food) co-judging.
On the first Friday of every month, everyone gets to star in his/her home kitchen stadium in front of a worldwide internet audience, using 4 secret ingredients instead of just one as in the TV Iron Chef show. To find out more, check out "Paper Chef FAQ, details, past winners, newbies".
The four secret ingredients for this month are chickpeas, lavender, miso, and something local. The ingredients seem like a great combination for fusion cooking, with everything already "local" in the garden, fridge or pantry. Homemade stock looks like the most versatile choice for the "local" ingredient. Several attempts to combine the ingredients resulted in:
Red lentil soup and toasted chickpea crepe, served with smoked salmon and lavender infused horseradish cream
.... a dish with a twist, a few turns and around in circles.
Contrary to the name of the dish, this is not an Indian dish. Instead, it is a dish which brings together Japanese and French flavours in an unconventional combination of contrasting creamy aniseed flavoured soup and crispy chickpea crepe with a subtle hint of miso.
The creamy texture of red lentil reduces the need for addition of cream, although a touch of butter pairs well with the aniseed flavour. The chickpea gives the crepe its crispy texture, while the red lentils tone down the chickpea taste. The strong aroma of red fermented beancurd disappeared on toasting, leaving just a subtle hint. The idea for plating up comes from Iron Chef Sakai's "Cod Challenge", where he used baked on spring roll wrappers to cover soup bowls.
Red Lentil Soup
1 onion*, sliced
2 tablespoon butter*
1/2 teaspoon celery seed
2 teaspoon fennel seed, crushed
1/2 teaspoon aniseed, crushed
4 aniseed myrtle leaves** (or substitute 1/2 teaspoon aniseed)
2-4 young lavender tips*
1/2 cup red lentil, finely milled
2 cup homemade chicken stock* (or fish stock)
2 cup boiling water*
4 tablespoon cream*, optional
Chickpea crepe (see below)
Smoked salmon*** (or try Haalo's Paper Chef #15 cured salmon)
Horseradish cream
Lavender*, for garnish
*local ingredients from within 180 km
**Australia
***Southern Ocean
Cook the onion in melted butter until softened and starting to brown. Add the celery seed, fennel seed and lavender. Saute for 1 minute. Add the aniseed myrtle leaves, pour in 1 cup of stock, and simmer for 15 minutes. Remove from heat and strain the liquid. Adjust to 1 cup.
Mix the remaining stock with the milled red lentil. Pour in 2 cups of boiling water while stirring. Simmer the lentil mixture at low heat, while stirring, for 15 minutes until thickened. When cooked, the lentil changes to yellow-brown without the raw bean smell.
Pour the onion and herb flavoured stock into the lentil mixture. Simmer until combined. Remove from heat and add the cream. Adjust seasoning. Pour into serving bowls.
Drape chickpea crepes over the bowls. Place the bowls in a baking dish. Bake in an oven at 180 degrees celsius for 10-15 minutes until the crepe becomes crisp and starts to brown. Alternatively, toast the crepe separately in a microwave. Remove from the oven and garnish with sprigs of lavender leaves.
To serve, place a piece of smoked salmon in a soup spoon. Top with a teaspoon of lavender infused horseradish cream made by adding (sparingly) finely chopped lavender at about 1/4 teaspoon lavender to 1/2 cup horseradish cream. The soup may be eaten hot or cold. Shown below are chips, croutons and wedges made by toasting the dough from a previous post on Homemade Red Lentil and Yellow Split Pea Noodles.
Chickpea Crepe
For each flavoured dough:
2 tablespoon chickpea flour (also known as gram, garbanzo, chana or besan)
2 tablespoon red lentil, finely milled
2 tablespoon tapioca starch
6-8 tablespoon water
olive or walnut oil for rolling
For red dough:
1 teaspoon ground red fermented rice ("ang kak", red yeast rice)
1 teaspoon red fermented beancurd sauce (or red miso)
For yellow dough:
1 teaspoon fennel seeds, milled
1 teaspoon yellow mustard
For green dough:
1 teaspoon chopped chives, parsley or herb of choice
1 teaspoon chopped spinach
To make the dough, in a glass container, mix the dry ingredients with water and stir to a smooth batter. Add flavouring. Cover and cook in a microwave on high for 1-2 minutes until the red lentil changes colour. Cool.
Dab with oil and then progressively roll the dough in a pasta maker until the finest thickness. Make an interesting pattern by rolling pinwheels, weaving or plaiting the doughs.
Cut the resulting crepes to size. Mould the crepes into desired shape if required. The crepes may be eaten as is or toasted. Leftover dough can be cooked and eaten like papadams.
Paper Chef #17 has started! Kevin of Seriously Good hosts this round, while Kaga Owen at Tomatilla gets tied down with a very heavy workload. Get the details here!
Ingredient nomination during the week has already closed. For information about this event on the first Friday of each month, check out "Paper Chef FAQ, details, past winners, newbies".
These pre-cooked noodles, made from vegan ingredients, resemble egg pasta and "Hokkien" noodles. The recipe follows the technique for rice flour sheets used in Dim Sum rice rolls. For further details, check out Ellen Leong Blonder's Dim Sum book. Borax powder, available from oriental stores, makes the noodle glossier, more elastic and less sticky. Borax powder can be omitted by using more tapioca starch and oil. Recipe follows.
Basic Recipe
2 tablespoon yellow split pea flour (subtitute with mung bean, also known as green pea flour, or chickpea)
2 tablespoon red lentil, finely milled
2 tablespoon tapioca starch
8 tablespoon rice flour
1/4 teaspoon salt, optional
1/4 teaspoon borax powder, optional
1 tablespoon olive oil
3/4 cup water
1/2 cup boiling water
Combine dry ingredients. Add 3/4 cup water and oil. Stir to a smooth batter. Add the boiling water and stir to a thickened consistency which coats the back of a spoon.
Oil a square 15 cm baking dish. Pour in 4 tablespoon of batter. Steam, or microwave with a cover for 3-4 minutes until cooked, when the red lentil changes to yellow.
Cool the dish immediately in a cold water bath. Peel off the cooled noodle sheet. Cut to desire shape with a pasta maker or a knife.
The noodles can be served with a soup, however, do not boil the noodle in the soup. Instead heat the noodles in a microwave or by pouring hot water over the noodles in a strainer.
Related Articles
Homemade Lentil Pasta
Homemade Red Lentil Papadum Crackers
Homemade Pasta with Forbidden Black Rice
Homemade Rice and Lentil Pasta
Boric Acid Misuse in Malaysia
In view of Easter holidays, Passover, Owen on renewal, Stephen on the move, Mrs D on recovery from January's edition with a record of 23 entries.....
Paper Chef #17 is postponed till next month on Friday May 5th instead of the first Friday of this month.
... meaning, Noodle Cook gets to wear the prestigious Paper Chef hat for another month!
The nutritious high protein, gluten-free Papadini Lentil Bean Pasta with "al dente texture and mild nutty flavor as semolina pasta" makes an excellent choice for low carbohydrate, high protein (such as the CSIRO Total Wellbeing Diet) and low GI meals. The CSIRO diet, although meat based can be adapted for vegetarians using the following substitution: 200 g meat/fish/chicken = 200 g tofu = 260 g lentils/beans.
Unfortunately, the Papadini product is not readily available at local shops. So, it's a matter of discovering how to make it at home.
Lentil pasta requires a few extra steps to help consolidate the texture, otherwise the lentil flour disintegrates on boiling. The recipe below, which is derived from papadum, yields a soft pasta, similar to wonton noodles. The soy lecithin, intended for a yellow colour and to prevent stickiness, fails to produce the expected egg yellow, although the pasta darkens slightly from the baking soda. The baking soda helps maintain a chewable texture.
Basic Recipe
1 cup (150 g) white urid flour
2 teaspoons soy lecithin granules, finely milled (optional)
1/3 cup (75 mL) boiling water
1/2 teaspoon baking soda (bicarbonate soda)
walnut or olive oil for rolling, optional
seasoning, optional
Mix the flour and soy lecithin together. Dissolve baking soda in the water. Pour over the flour. Stir to a stiff dough. Using dough hooks on an electric mixer, beat for about 15 minutes until the flour softens and develops a pliable texture. This beating makes the dough stretchy and prevents the pasta from disintegration during cooking.
Oil the dough and roll to desired thickness in a pasta machine. The dough can be rolled to the thinnest setting without breaking, very much like a gluten flour dough. Air dry for about 15 minutes to firm up the surface. Cut the sheets to the required shape.
Depending on thickness, the pasta only takes 2-3 minutes to cook in boiling water. The pasta can be cooked and eaten as papadums.
Where to find white urid flour:
Maharajah Stores (Retail/Wholesale)
Shop 2, 40-46 Rostrata Avenue, Willetton WA 6155
Contact: M Shoukat (Proprietor)
Tel/Fax (08) 9259 0958
Related Articles:
Homemade Lentil Pasta
Homemade Red Lentil Papadum Crackers
Homemade Pasta with Forbidden Black Rice
Homemade Rice and Lentil Pasta
Homemade Red Lentil and Yellow Split Pea Noodles
Forbidden black rice, like black glutinous rice, makes an excellent substitute for squid ink in vegan pasta and risotto meals. Forbidden black rice is darker than the similar looking black glutinous rice. The former has translucent pearly inside compared to the chalky, opaque white of the latter.
To utilise black rice in traditional wheat pasta flour recipe, replace 1/4 of the flour with milled Forbidden black rice. This 1/4 substitution works for bean and lentil flours as well.
To make gluten free pasta using Forbidden black rice, use a recipe which calls for brown rice. Alternatively, try the Homemade Rice and Lentil Pasta from an earlier post, using a ratio of 1 part milled Forbidden black rice to 2 parts black glutinous rice flour for the rice component.
When cooked, the pasta turns purple. The intensity of the colour depends on the ratio of Forbidden black rice used. Do not over cook as the colour bleeds. A sprinkle of baking soda over the cooking water helps.
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