Birthday Cake Recipes for Dear Friends - Rainbow Cake

The most special birthday present is a hand-baked birthday cake. I was looking for the most unexpected birthday cake recipe and I came across the rainbow cake by Martha Stewart http://www.marthastewart.com/256688/rainbow-cake

You can find plenty of nice ideas for birthday cake decorations and different flavors but I thought that a rainbow cake is a very nice surprise. My first rainbow cake was for a very dear and special friend of mine. We met at Uni and we became close like family! My first attempt as you can see from the photos above was not the best but it did the trick! The secret of the rainbow cake is to decorate it with white icing so that the rainbows pop out as a surprise after it is cut! Seeing the look on his face was very rewarding. The kids present at his birthday party loved it so much that their mother asked me to bake one for her daughter's birthday and pay me at least 50 pounds for it!

Here is the recipe :)

Ingredients

Vegetable shortening
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature
2 1/3 cups sugar
5 large egg whites, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups milk, room temperature
Red, orange, yellow, green, blue, and purple gel food coloring

Lemony Swiss Meringue Buttercream

Directions

1. Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.


2. In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.


3. Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).


4. Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.


5. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.


6. Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.


7. Using an offset spatula, cover cake again with remaining frosting.

After my first attempt I realized that the secret of this recipe is in putting it in the fridge or freezer after adding every filling layer and letting it cool for half an hour. This way it manages to stay taller and maintain its nice shape.

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Perfect Crepe for a Perfect Morning ~ Recipe by Nigel Slater

image: http://jackpot-84.deviantart.com/art/Bigoudens-84317486

One of my favorite breakfast menus includes crepes. I have tried many recipes but all of them ended up a pancake/crepe hybrid. After extended research I have finally found a recipe for thin, moist and a bit crispy crepes. Nigel Slater seems to know his game and I will be forever grateful! http://www.guardian.co.uk/lifeandstyle/2002/feb/24/foodanddrink.recipes

I know that most people prefer crepes with Nutella but my favorite sweet topping is lemon glazing. As for the savory I will have to go with feta, caramelized onions, tomato and olives!

I will definitely try his pancake recipe as well.

Makes about 12.

50g butter, plus more for cooking 
100g plain flour 
1 large egg 
1 large egg yolk 
350ml milk

Melt most of the butter in a small pan and leave it to cool slightly. Sift the flour into a large mixing bowl with a good pinch of salt. Scoop a well in the centre of the flour, then drop in the egg and the egg yolk. You can beat them lightly first, but I'm not sure it makes much difference. Pour in the milk, whisking gently as you go, then whisk in the melted butter. Set the batter aside for about half an hour.

Melt some butter for frying. Heat an 18-20cm crepe pan and brush it with a little melted butter. Stir the batter - it should be the thickness of double cream - and pour 50-60ml into the pan. Working quickly, tilt the pan so that the batter runs all over the surface, making a neatish round. The base should be covered in batter, but not quite thin enough to see through.

Let the crepe cook for a minute or so until the underside is golden in patches and comes easily away from the pan. Lift one edge up with a palette knife and flip it gently over. The base should be cooked in 1 minute, maybe less - but it will only cook in patches, not as evenly as the first side. Tip it carefully on to a plate. Brush the pan with a little more melted butter and continue until you have used all the batter.

· For sweet pancakes, you can add 1 tbsp of caster sugar to the mixture and 2 tbsp of brandy. This will give a sweet, richer finish and is especially good for those who like their pancakes with cream or ice cream.


image: http://xibalbapiixan.deviantart.com/art/Ingredientes-para-crepes-206681202

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Apple crumble pie

These days the weather has been a bit gloomy and I was inclined for some cocooning and spending more time in the kitchen (other than heating frozen pies and pre-cooked meals What can I do, I do enjoy cooking, but efficiency and effectiveness come first :P).

Anyway, this is a very easy recipe to follow and I’m sure it’s going to be your favorite type of apple pie. The crumble part of the pie has a delicious texture and you can still taste the chunks of apple in your mouth. Miam!

Enjoy it devoted kurkubini readers!

For the crumble dough:

3 cups of white flour

1 cup white sugar

250g butter

1 egg

1 dose of baking powder

For the stuffing:

5-6 apples

Sugar (~half a cup)

Cinnamon

A handful of raisins

>>>>>>>>>>>

Mix the flour with the baking powder and the sugar. Put in the butter in little pieces, the egg and mix this so that it has a “crumble” texture.

Unpeel the apples and cut them into small slices. Sprinkle them with sugar, according to how sweet you want them to be. Sprinkle them with cinnamon and add the raisins.

Take a round baking pan and cover it with some butter. Put in half of the crumble dough, then the apples’ mixture and cover with the other half of the dough.

Bake in preheated oven for 40-50’ in 180 degrees Celsius.

Good luck!

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The Tea Route ~ Ο Δρόμος του Τσαγιού

~ Ο Δρόμος του Τσαγιού

This is a very different post as I want to talk about one of my favourite stores in Thessaloniki, a tea retailer. Maybe I am looking forward to my visit to Thessaloniki a bit too much. I have always been a fan of tea. I love the taste of coffee but unfortunately I can't take too much of it unless it is decaf which most of the times has no taste.

My sister told me about this store Ο Δρόμος του Τσαγιού ~ The Tea Route and initially it was curiosity that drove me there. It is not in the Greek culture to drink tea. We love our mountain teas and herb teas especially when collected and dried by family members but we usually consume them for therapeutic purposes. Whenever I am asking my grandmother whether she would like a cup of tea the response I get is one and the same: 'Why? Am I ill and you are asking me?'.

This little store close to the White Tower impressed me in a very good way and for a moment I thought I was either in China or UK. You are definitely spoiled for choice and the varieties of tea you can find there are one of a kind. I wanted something light and decaf so I went for the options in the photos. I loved them. I bought them last year during April and they still maintain the flavour in full! Everytime I drink a cup though I wish I had some cookies to go along with them. I have set myself a challenege, to try and find or experiment with cookie recipes that will complement the flavour of each tea.

I am definitely looking forward to visiting the little store again, gearing up with different varieties and experimenting with recipes.

For those that haven't visited the store yet and you happen to pass by Thessaloniki, I strongly reccomend it :)

http://www.tearoute.gr/

Chrisostomou Smirnis 12, 54622, Thessaloniki

2310285559  /  2107221460

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Ravani with Coconut ~ Recipe by Parliaros

Ραβανί με Καρύδα, συνταγή Παρλιάρου

Another one of my favourite Greek delicacies is Ravani http://en.wikipedia.org/wiki/Basbousa. I know that nothing can be compared with the Ravani made in Veroia, Greece http://en.wikipedia.org/wiki/Veria.

This recipe is from one of the most famous bakers in Greece, Parliaros http://www.parliaros.gr/. I love how he introduces traditional recipes in such an easy and approachable way while sharing secrets about spices to give small twists in well known desserts.

Ingredients

• 6 egg whites


• 6 yolks


• 140 gr sugar


• 140 gr fine semolina


• 70 gr all purpose flour


• 50 gr coconut flakes

For the syrup

• 300 gr water


• 300 gr sugar


• 1 lemon


• optional mastic essense


• 100 gr coconut flakes to decorate

Before starting we spread a thin butter layer around the bottom and edges of the baking tray we are going to use to bake the Ravani. We leave to cool in the fridge

We beat the egg yolks with 100 gr of sugar in the mixer until fluffy and with a white color. We mix the flour and the semolina. We beat the egg whites with 40 gr of sugar in the mixer until it turns into a thick meringue. We mix softly in a bowl by hand half of the meringue with the beaten egg yolks. We slowly slowly add the flour and semolina mixture. We keep stirring softly and we finally add the rest of the meringue. Finally we add the coconut.

We take the baking tray from the fridge and we spread a thin layer of flour. We empty the excess flour and then pour the mixture. We bake in a preheated oven 170 degrees C for 20-25 minutes.

We take the Ravani out of the oven and we leave to cool down. In a pan we boil the water with the sugar and the lemon having it cut in half. For a twist we can add some mastic essence. After it starts boiling we leave it to boil for 3 minutes. As it is hot we pour it on the baked Ravani. We let it cool and serve after dusting with coconut.

Video in Greek http://www.veoh.com/watch/v17502930hsrYmcdA?h1=Ravani+me+karyda

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Greek Mpougatsa Thessalonikis With Creme

~ Μπουγάτσα Θεσσαλονίκης με Κρέμα

Mpougatsa is one of the most famous Greek breakfast pastries in Northern Greece. It comes with different fillings creme, cheese, meat, spinach. It has somewhat made its way to the Southern parts of Greece but the Southerners don't seem to understand how it is different to their 'normal' and 'usual' cheese pastries.

'History claims that ancients Greeks used to make pies with every kind of fealing called "placountas". Years went by and mpougatsa stayed popular in Constantinoupolis and Smyrna. Mpougatsa in Turkish means pie fealed with cream and topped with sugar powder and cinnamon powder. After the destroyal of Smyrna and the exchange of the Greek-Turkish colonies, mpougatsa became extremely popular in north Greece and especially Thessaloniki.' http://www.squidoo.com/mpougatsa-and-how-to-make-it
It's one of my favorite morning treats and because I have missed it I decided to make myself! I added a special ingredient I adore to the recipe. Mastic 'spice' http://en.wikipedia.org/wiki/Mastic_(plant_resin)

Unfortunately I don't think it can be found in any store outside Greece or Turkey.

It is very easy to make and I would encourage you all to try baking it!

Ingredients:

• 500 gr filo pastry


• 200 - 250 gr fine semolina (depending on how thick you want the creme. I love it thick so I used 250gr)


• 250 - 400 gr sugar (depending on how sweet you would like it. I don't like very sweet desserts so I used 250 gr)


• Vanilla essence


• 300 gr butter


• 1 1/2 litre milk


• pinch of salt


• few grams of mastic


• Cinnamon and icing sugar to dust

We heat the milk with the sugar, salt, mastic and vanilla essence. We stir until sugar is dissolved and ingredients mix well. We keep stirring until it comes to boil. We lower the temperature and we slowly slowly add the semolina. We keep stirring until it becomes a thick creme (for approximately 10 minutes). We withdraw the pan from the fire and we add 250 gr of the butter. We keep stirring until it dissolves and we let the creme cool. We preheat the oven on 180 degrees C.

In a 34-36 cm long baking tray we layer 9 filos spreading a bit of butter in between. We make sure the filo runs outside the baking tray. We add the creme and we fold the parts of the filo outside the edges of the tray inwards so that they cover the creme. The point is to make sure the creme is safely contained in the filo so it doesn't run outside while baking. We cover with the rest of the filo pastry the same way spreading small quantities of butter in between.

We bake for 30-40 minutes depending on the oven in the temperature of 180 - 200 degrees C.

We serve dusting with icing sugar and cinnamon.

basic recipe as seen in http://tokouzinakitispareas.blogspot.co.uk/2012/01/blog-post_12.html

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