KIRAMISU

TIRAMISU aka KIRAMISU

Tiramisu is a rich & creamy classic Italian coffee flavoured dessert which can seem very intimidating to make. I've simplified my 'Kiramisu' recipe by breaking down this delicious dessert into categories of the three C's: CUSTARD, CREAM & COOKIES.

TOOLS

deep dish

electric hand mixer or whisk

CUSTARD

small pot

heatproof bowl

CREAM

large mixing bowl

silicone spatula

COOKIES

French press (optional)

pie plate or shallow dish

spoon

TOPPING

mini mesh strainer

INGREDIENTS

CUSTARD

5 egg yolks

125g sugar

475g mascarpone cheese

1 tsp vanilla extract

CREAM

400ml COLD heavy cream

COOKIES

1 cup brewed dark roast coffee (I use Starbucks Verona in a French press)

18 Milano lady finger cookies or 38 Savoiardi lady finger cookies (I used 6 Milano lady fingers, a layer of leftover tea biscuits & 6 extra American Airlines Biscoff cookies from my recent trip which added another layer of texture)

2 tbsp brandy (I used Hennessy)

TOPPING

cocoa powder for dusting

METHOD

1. Make coffee syrup by adding brandy to hot brewed coffee in a pie plate or shallow dish & mix with a spoon. Set aside to let cool.

2. In a small pot, add 2 inches water, bring to a boil then reduce heat to a medium. Add 5 egg yolks to a heatproof bowl & place over the pot of simmering water. Ensure the bottom of the bowl does not directly touch the water (this depends on your bowl, if it is touching, remove 1 inch water).

3. Add sugar to the egg yolks & using an electric hand whisk, combine the eggs & sugar together until smooth, forming a creamy pale yellow custard almost double in size.

4. Remove the custard from the heat using an oven mitt to prevent steam burns. Place on a trivet to cool slightly.

5. Add mascarpone cheese & vanilla extract to your custard. Whisk until smooth.

6. In a separate large mixing bowl, add COLD heavy cream & whip the cream until stiff peaks are formed. This may take some time & hand strength so using an electric hand mixer is much easier.

7. Gently fold the whipping cream into your custard using a silicone spatula & working in small batches.

The whisking part of the recipe is complete so get ready to assemble your tiramisu in a deep dish.

8. Dip the lady fingers into the coffee syrup soaking the cookie in a fast motio. Layer at the bottom of your dish. Drop spoonfuls of custard on to the cookie layer & gently smooth using a silicone spatula. Repeat the layers with more cookie & custard layers until your dish is filled to the top with your custard. Three layers is ideal.

9. Cover your tiramisu with cling film & refrigerate for at least 6 hours.

10. Uncover your tiramisu when ready to serve. Using a fine mesh strainer, dust cocoa powder over your tiramisu, slice & plate using a cake server. Enjoy!

NOTE: Tiramisu can last in a cold fridge for up to 5 days or you can freeze half & thaw for 1 hour when you are ready to enjoy it again.

XO

Kiran

KALE & GOAT CHEESE QUICHE

KALE & GOAT CHEESE QUICHE

What better way to start your morning than with an iron packed kale quiche. I love kale & I am always trying to integrate it into many of my recipes. 

This quiche is simple & easy with just 5 main ingredients to really highlight the earthy fresh taste of kale & creamy, yet tangy, goat cheese. Quiches are great because they can be served hot or room temperature & are so versatile. You can add any ingredients you like with endless combinations like leek & bacon, asparagus & parmesan or ham & cheese just to name a few. 

INGREDIENTS 

1 tart shell (frozen, pre-made or homemade)

4 extra large eggs

50 ml egg whites (optional for a fluffy quiche)

splash of milk

1 cup kale

1/2 cup spinach 

2 oz goat cheese 

chopped medley tomatoes

salt & pepper to taste  

METHOD

Preheat oven to 350 degrees. 

Pierce frozen pie crust with a fork to prevent air bubbles. 

Add four eggs into crust. Gently break up yolks using a fork. 

Finely chop kale & spinach. Gently sauce for 2-3 mins on medium heat to prevent kale edges burning. 

Add kale & spinach to eggs. Add egg whites & splash of milk. Fold in so egg mixture covers kale & spinach. 

Add spoonfuls of goat cheese spaced evenly. Add tomatoes. 

Bake at 350 degrees for 25-30 minutes on middle rack. 'Jiggle' the quiche to check if the centre is cooked. 

Broil on high for 2-3 minutes until crust edges are golden brown. 

Top with cracked black pepper & sea salt. Enjoy. 

Tip: Using heavy cream in a quiche gives the filling additional richness & creaminess. 

XO 

Kiran | THE BLANK PLATE


If you liked this post, check out my previous quiche recipe: SPINACH & GOAT CHEESE QUICHE

SPINACH & GOAT CHEESE QUICHE

SPINACH & GOAT CHEESE QUICHE

Winter is here which means my garden has stopped growing tomatoes. I had a full batch leftover of the last few tomatoes grown so I've been integrating them into many of my recipes.

A quiche is one of those simple yet elegant dishes that can be easily prepared with numerous ingredients for a fancy breakfast or quick dinner. It's also a great way to use leftover ingredients. I had a few ounces of goat cheese leftover, my tomatoes, & a tart shell in the freezer. Some other great ideas for a tart shells can be a ham, broccoli, & cheese quiche or even a seafood tart.

INGREDIENTS

1 tart shell (frozen, pre-made or homemade)

4 eggs

1 cup chopped spinach

1/2 cup arugula

2 oz goat cheese

chopped cherry tomatoes

salt & black pepper to taste

METHOD

Thaw tart shell as directed.

Chop spinach & cherry tomatoes. In a bowl, whisk eggs together & add spinach.

Using a fork, pierce the tart shell & bake at 300 degrees for 5 mins on the middle rack.

Add egg mixture & bake for 15 mins. Once the quiche is half baked, top with goat cheese & chopped cherry tomatoes.

Broil on low heat for 15 mins & top with salt & black pepper to serve with a side of arugula.

XO

Kiran & THE BLANK PLATE

HAPPY THANKSGIVING

It's the autumn season, the time of year that grocery stores are filled with harvest vegetables & turkeys. For Thanksgiving this year, I decided to do something different other than the classic turkey with bread stuffing, boring cranberry sauce from a can, or predictable mashed potatoes. For the bakers & chefs in the household, preparing a whole turkey with four sides, two sauces, & two desserts for family & friends can be very overwhelming. I wanted to keep it simple & sophisticated.

I chose to serve a beef roast with a tart cranberry sauce. It's all about time management & with almost all my dishes being baked, it made my Thanksgiving a breeze.

I chose to highlight the quality ingredients such as crisp green beans & sharp aged cheddar with a touch of flavourful herbs. Push aside mother's old recipe box & try new age traditional recipes with a modern unconventional twist.

ROSEMARY ROAST BEEF

1 beef sirloin roast

2 tbsp chopped rosemary

1 tbsp crushed peppercorns

1 tbsp crushed garlic flakes

1 tsp salt

Remove roast from packaging. In a bowl combine crushed peppercorns, rosemary, garlic flakes, & salt. Rub over beef sirloin roast.

Place roast in a shallow roasting pan at 400 degrees. For a medium rare 50-60 mins, pop up medium 60 to 70 minutes, or well done 70 to 80 mins.

Remove roast, cover with aluminum foil & let it rest for 30 mins before slicing to seal in all the juices. Do not clean the roasting pan.

THYME GRAVY

beef drippings in pot

splash of white wine

1/2 cup beef broth

2 beef bouillon cube

1 tbsp thyme leaves

1 tbsp flour

1 tsp butter

Remove any burnt pieces in pan. Keep the heat on medium & deglaze the pan with a generous splash of white wine.

Create a rue by adding butter & flour to the pot. (This will make your gravy, soup, or stew thick versus watery). Use a whisk to remove any lumps.

Add beef broth, beef bouillon cube, & thyme leaves. Whisk & let simmer until the gravy becomes thick.

POTATO, CHEDDAR, & SCALLION FAN

1 large yukon gold potato

3 tbsp aged cheddar

2 tbsp chopped scallions

1 tbsp olive oil

1 tbsp chopped cilantro

Wash potato. Do not peel. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart but do not go all the way through to the bottom of the potato. The slices should stay connected at the bottom.

Drizzle with olive oil & bake at 400 degrees for 50-55 mins. Remove from oven, add cheese in between potato layers & broil for 5 mins until cheese is brown.

Sprinkle with chopped cilantro & chopped scallions before serving.

LEMON, TOASTED ALMONDS & PARMESAN GREEN BEANS

2 cups green beans

1/2 lemon

2 tbsp sliced almonds

2 tbsp grated parmesan

Fill a pot with water & bring to a boil. In another bowl, add cold water & ice cubes. Toss the green beans into the boiling water, drain, & immediately toss into the ice water, then drain again. This is called blanching & stops the cooking process so your beans stay crisp.

Place in sheet tray with sliced almonds & bake for 10 mins.

Squeeze lemon juice & sprinkle grated parmesan right before serving.

PLUM-CRANBERRY SAUCE

1 large plum

1 cup fresh cranberries

1/2 cup water

2 tbsp sugar

1 tbsp bourbon

In a pot, add thinly sliced plums & bourbon. Then add water, sugar, & cranberries. Bring to a boil. Reduce heat & let cranberries simmer until it forms a thick sauce consistency.

ORANGE-CRANBERRY BASIL COCKTAIL

vodka

cointreau

1 tsp sugar

3 cranberries

3 basil leaves

1 slice orange

Make according to taste. Garnish with orange slice, cranberries, & basil leaves.

APPLE LEAF TART

1 pie crust

1 gala apple

1 tbsp brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

Thinly slice apple. Toss with brown sugar, cinnamon, nutmeg, & allspice. Bake at 350 degrees for 5 mins.

Roll out pie crust. Using a paring knife, cut dough into leaf shape. Arrange apple slices layered over one another outlined by the leaf shape.

Put back into oven for 10 mins, then broil on low heat for 5 mins.

Serve with strawberries & vanilla ice cream.

XO 

Kiran & THE BLANK PLATE