What shall I make to a vegetarian British?
A recept magyar nyelven itt érhető el.
I’ve lived here in Helsinki for a while, but I didn’t meet yet with Peter’s friend, Neil. If they met with each other to drink a couple of beer, I always excused myself, because I don’t like to interrupt a “men-talk”. At this time Neil invited us to his place, where I had to go and I wanted to go, too!
How could I surprise a Scottish man, who is actually vegetarian, too? Of course… biscuit, but a special one! Is he vegetarian? Than I have to make something with vegetables! The chosen recipe was a carrot-cashew biscuit from the cookbook (66 Xmas cake) of Mari Lajos. I modified this recipe based on my own ideas, but you can find the original recipe HERE (in Hungarian language). A already made the original recipe, but somehow I didn’t find it good. Well, everybody thinks our own version is the best! J
70 g cashew 1 pinch salt
50 g nut 1 teaspoon of baking powder
150 g carrot 1 teaspoon pure vanilla extract
300 g flour 1 teaspoon rum aroma
150 g butter 1 teaspone of ground clove
90 g sugar 2 heaped teaspone of groundcinnamon
1 egg yolk 1 pinch nutmeg
200 g dark chocolate (70%) zest of 1 lemon
50 g white chocolate zest of 1 orange and liquid of half orange
It’s worth to put out the butter from the fridge, it will be easier to crumble the butter with flour and the breading will be faster, too. I cleaned and chopped the carrot, than simmered it in salt-free water. I let it cool down, than I mashed it with a fork. The cashews and nuts were toasted in the oven for 5-5 minutes and then I removed the skin of the nuts by shaking in a tea towel. The toasted seeds were minced with a quern, than I minced it again with a coffee-mill fine-grain the seeds. I washed the orange and lemon with dish soap under hot water!
Making the pastry:
I mixed the dry commodities (flour, sugar, salt, baking powder and spices) in a bigger bowl, than I crumbled it with butter. I added the orange and lemon peels, orange juice, vanilla and rum aroma, mashed carrot and egg yolk to the mass. I kneaded the pastry with fast movements; it was very soft and sticky at this time so I covered the surface of pastry just with a thin flour layer, but I didn’t mix more flour to the pastry. I put the pastry in a plastic bag to the fridge for a night to mature the flavours.
Next morning I devided the pastry to 3 parts, than I rolled it out with a rolling- pin for 2-3 mm thick. I always work with a smaller piece of pastry and I let the rest of it in the fridge, because it is a very soft. Small heart pieces were jagged with a mold, than the hearts were baked in the oven for 10-12 minutes on 170°C-on. They became gold brown in the end, but they never dark brown! When I got them out from the oven they were soft; 10 minutes later they were hard, but they become one day later soft again. Approx. 70 pieces can be formed from this quantity of pastry.
I melted the dark chocolate over stem, it was enough to heat the liquid chocolate til 40°C. The 1/3 part of the biscuits were dipped into the melted chocolate, than I removed the extra choco from the biscuits drawing them off on the edge of bowl. I put them to silicon greaseproof paper and let them dry. While they were drying I melted the white chocolate and spilled into a plastic bag and I chopped off one angle previously. I drew lines with the white chocolate on the biscuits. I let it flow to the paper, too. You don’t worry about the extra chocolate covering on the silicon greaseproof paper, it can be removed if it’s dry.
I put the ready biscuits into a closed metal box and I give them to Neil only the following day, they become soft and delicious by than!
The seeds have to be toasted at all events, because the taste of cashew and nut will be much more intense! Omiting the toasting is a huge mistake, because the taste of our biscuit will be totally different! Grinding the seeds perfect crumbly is not so important. I like it, when my pastry is homogenous, so I made creamy carrot puree, too. I used a fork to do it, but it can be made by a hand blender.
A biscuit will be limp, if it contains lots of butter or/and it has high moisture. You shall not frighten, when the pastry is soft and sticky. You must not mix more flour to the pastry; you have to cover only the surface of pastry with a thin layer of flour! You have to cover the rolling-pin and board with flour during the stretching. You also have to work with this soft pastry very carefully and it has to be kept in a fridge under the whole process!
In summary, I was really happy to make this recipe in this form finally! This cookie is perfect besides drinking an afternoon coffee or as a visiting gift! J