Sunday, September 29, 2013

From "The Baker's Daughter"


I love to read books and I love to cook- so "Cook the Books" event called out to me, what more can I say? When I didn't want to just sit around and catch up Breaking Bad episodes leading up to the finale yesterday, I threw these buns and some great vegan-gluten free strawberry cupcakes in the mix.

 The book chosen for the bi-monthly event Cook the Books is Sarah McCoy's "The Baker's Daughter"- a story about that intertwines food, history and a great narrative (toggles between WWII times in Germany and the present). I am just about a third done and so far like what I have read. I will post the review once I am done reading but in the meantime I leave you with these gorgeous buns that are traditionally made on St. Thomas Day that falls on Dec 21st (which also happens to be the shortest day).

 








Thomasplitzchen Buns

1 cups all-purpose flour
1/4 tsp salt
1/4 cup butter
1/4 cup raw sugar
1 tsp baking powder
1/4 cup almond milk

Filling
11/2 tsp ghee (clarified butter)
1/2 cup currants, raisins, cranberries, or whatever dried fruit you have on hand (I used raisins, currants and cranberries)
0.125 cups raw sugar

(I skipped the icing)

Mix the filling ingredients together well and set aside.

Cut the butter into the dry ingredients until a very fine crumb, add the milk, mix until it all holds together, and form into a rectangle.  Roll out to 1/8th inch thick on a floured board.  Spread the filling over to within an inch of the edges (it will squish out some).  Roll it up like a fat sausage, and then make one inch slices.  Put them pinwheel side up on a greased cookie sheet and bake in a pre-heated oven 350F until barely suntanned on top.  About 15 to 20 minutes

 Judgement

They were a breeze to make and their somewhat of a biscuit nature appealed to my palette. 

Tuesday, September 10, 2013

Padre Island

 This labor day weekend, wise guy and I set off to Padre Island, a 3 hour drive that turned out to be more like 5. The drive was not so great with me pouting ( to indicate my petulant annoyance!) all the way and the wise guy deciding to stop at a random Mexican joint in Refugio for dinner (it seemed like a popular spot except our innumerable ways of saying no carnitas seemed quite ineffective!).

Anyway once I set foot on the beach all was forgotten. Funny how the ocean has that effect on people.




And we found a great place to eat- JBs German Bakery where the smell of freshly
baked bread and the sights of pristine German engineering kept us going back for more.

This picture of a gorgeous grilled chesse sandwich was taken in color and then converted to black and white. 

Submitting this to Black and White Wednesday started by Susan, now taken on by CindyStar. This week the event is hosted at Cook almost Anything.

Just peachy...



Grab hold of 'em awesome peaches that are in season right now!

Once you have eaten them in all forms and shapes, try this refreshingly simple recipe


You will need,

2 peaches, diced into smallish pieces

For the dressing

2 inch piece ginger, grated finely
1 tbsp honey
juice from half a lemon
garden fresh mint, if you have on hand

In a bowl mix the dressing first and then add the peaches.

That is it, really!

Chill the salad before serving.

Trust me on a hot Houston afternoon, you would want something cool.

Tuesday, August 27, 2013

Hippity- hoppity hop to India for some delicious DB challenge this month

Aparna of My Diverse Kitchen was our August 2013 Daring Bakers’ hostess and she challenged us to make some amazing regional Indian desserts. The Mawa Cake, the Bolinhas de Coco cookies and the Masala cookies – beautifully spiced and delicious!

Ingredients
For the Mawa:
1 litre (4 cups) full fat milk
For the cake:
1/2 cup (1 stick) (120 ml) (4 oz) (115 gm) unsalted Butter (soft at room temperature)
3/4 cup (180 ml) packed crumb
1-1/4 cups (300 ml) (10 oz) (280 gm) castor sugar
3 large eggs
5 to 6 cardamom pods, powdered, (about 1-1/2 tsp powdered cardamom)
2 cups (500ml) (9 oz) (260 gm) cake flour
1 teaspoon (5 ml) (5 gm) baking powder
1/4 teaspoon salt
1/2 cup (120 ml) milk
1 teaspoon (5ml) vanilla extract (optional)
Cashewnuts (or blanched almonds) to decorate (about 18 to 20)





Directions:
1. First make the “Mawa”. Pour the milk into a heavy bottomed saucepan, preferably a non-stick one. Bring the milk to a boil, stirring it on and off, making sure it doesn’t stick to the bottom.
Turn down the heat to medium and keep cooking the milk until reduces to about a quarter of its original volume. This should take about an hour to an hour and a half.
2. The important thing during this process is to watch the milk and stir it frequently to make sure it doesn’t stick to the sides or bottom of the pan and get burnt. The danger of this happening increases as the milk reduces and gets thicker.
3. Once the milk it has reduced to about one fourth, 1/4 quantity, lower the heat to low and let cook for a little while longer. Keep stirring regularly, until the milk solids (mawa) take on a lumpy appearance. There should be no visible liquid left in the pan, but the mawa should be moist and not stick to the sides of the pan.
4. Remove the pan from heat and transfer the mawa to a bowl and let it cool completely. Then cover and refrigerate it for a day or two (not more) till you’re ready to make the cake. It will harden in the fridge so let it come to room temperature before using it.
You should get about 3/4 to 1 cup of mawa from 1 litre (4 cups) of full-fat milk.

5. Now start preparations for the cake by pre-heating your oven to moderate 180°C/350°F/gas mark 4. Beat the butter, the crumbled mawa and the sugar in a largish bowl, using a hand held electric beater, on high speed until soft and fluffy.
6. Add the eggs, one at a time, and beat on medium speed till well incorporated. Add the vanilla and milk and beat till mixed well.
7. Sift the cake flour, baking powder, cardamom, and salt onto the batter and beat at medium speed and well blended. If you cannot find cake flour, place 2 tablespoon of cornstarch in the bottom of your 1-cup measure and then fill it with all-purpose (plain) flour to make up to 1 cup.
8. Grease and line only the bottom of an 8 inch (20 cm) spring form pan. Pour the batter into this and lightly smooth the top. Place the cashew nuts (or blanched almonds) on top of the batter randomly. Do not press the nuts down into the batter. A Mawa Cake always has a rustic finished look rather than a decorated look.
9. Bake in a preheated moderate oven for about 1 hour until the cake is a golden brown and a skewer pushed into the centre comes out clean. Do not over bake the cake or it will dry out. If the cake seems to be browning too quickly, cover it will aluminium foil hallway through the baking time.
10. Remove from oven and allow it to cool for 10 min in the tin. Release the cake, peel off the parchment from the base and let it cool completely.

Masala Biscuits (Spicy Savoury Indian Cookies):
Servings: Makes about 2 dozen biscuits/ cookies that are 2 1/4” (55 mm) to 2 ½" (65 mm)wide. (I halved the recipe, skipped green chilli peppers, added some caraway seeds and dill seeds)

Made these late last night and they tasted awesome- more importantly the house smelled heavenly (oh I had almost forgotten how awesome fresh curry leaves smell!)

Ingredients:
1-3/4 cup (420 ml) (9 oz) (250 gm) all-purpose (plain) flour
2 tablespoons (30 ml) fine white or brown rice flour (optional)
1 teaspoon (5 ml) (5 gm) baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt (or according to your taste)
1/2 cup (1 stick) (120 ml) (4 oz) (115 gm) chilled butter, cut into small pieces
3 green chillies, deseeded and chopped
3/4 inch (20 mm) piece of ginger, finely grated
1-1/2 teaspoon whole peppercorn, crushed coarsely
1-1/2 teaspoon cumin seeds, toasted and crushed coarsely
1 tablespoon (15 ml) (½ oz) (15 gm) granulated sugar
1-1/2 tablespoons finely chopped curry leaves
1 tablespoon finely chopped fresh coriander/ cilantro
3 to 4 tablespoons (45 ml to 60 ml) cold yogurt
1-1/2 tablespoons black sesame seeds (or white sesame seeds)
A little oil to brush the tops of the biscuits/ cookies

1. You can do this by hand also, but I prefer to use my food processor. The advantage with using the processor is that the warmth of one’s palms/ fingers doesn’t warm up the dough and melt the butter.

2. Put both flours, salt, baking powder and baking soda into the bowl and add the pieces of chilled butter. Pulse until the mixture takes on the texture of breadcrumbs. 
3. Now add the chopped green chillies, finely grated ginger, crushed peppercorn and cumin, sugar, the chopped curry leaves and coriander leaves. Pulse a couple of times to mix well.

4. Then add 2 tablespoons of yogurt and pulse again. Add one more tbsp of yogurt (or two, as much as needed), and pulse again until the dough just comes together and clumps together. You want a moist dough, not a wet one – somewhat like pie dough.

5. Do not over process or knead. The dough should be just moist enough for you to use your hands and bring everything together to shape into a ball. Flatten it into a disc and cover the dough with plastic wrap and let it rest in the refrigerator for at least hour. You can also leave it overnight (up to about 24 hours) and work on it the next day.

6. Pre-heat your oven to moderate 180°C/350°F/gas mark 4 and line your baking trays with parchment or grease them with oil.

7. Lightly dust your working surface and roll out the dough to 1/8”(3 mm) thickness, not more or your biscuits/ cookies will not be crisp. Sprinkle the sesame seeds uniformly over the dough and use your rolling pin, very lightly, to press them in.

8. Using cutters of your choice (about 2-1/4 inch (55 mm) to 2½ inch (65 mm) in size), cut out biscuits/ cookies and place them on lightly greased baking trays. Brush a very thin coat of oil over them. This will help them brown while baking.

9. Bake them in a preheated moderate oven for about 20 to 25 minutes or till they’re done and golden brown on the top. Remember the baking time will depend on the thickness and shape of your biscuits/ cookies. Let them cool on the trays for about 5 minutes and then cool them on racks. Once they’re completely cool, they should be a bit crunchy and not chewy.



Saturday, August 10, 2013

Sometimes...you just have to...


...you just have to given in and make it yourself rightaway.

A few days ago I was craving Nam Nam noodle's seven spice tofu rice platter and I realized that I find myself wanting to eat this fairly often- so decided to take charge and create my own version of this really flavorful dish.


For the tofu

Remove the tofu from the packaging. Place the tofu in some paper towels and keep heavy weight on the tofu in order to drain all the liquid , about an hour(keep removing excess liquid every 20 - 30 minutes or so)

Cut the tofu into slabs and marinate with the concoction below (WARNING: the marinade is spicy)

~ 2-3 tbsp tamari
~ 2 tbsp chilli garlic sauce
~ 1 tbsp minced ginger
~ 1 tbsp sesame oil


Rub the marinade on both sides of the tofu slabs and refrigerate for at least an hour (can do overnight too)

Bake the tofu in an oven preheated to 350 F for an hour turning every 20 minutes or so

While the tofu is baking, cook jasmine rice as per packaging instructions (I made basmati rice)

For the veggies

Adapted from No face plate

Veggies

1 orange or red bell pepper, juliened
1 can baby corn, drained
1/2 onion, sliced
1 luffa, juliened (mine was from a friend's garden)
1 minced garlic

Spice mix

1 teaspoon ground black pepper
1 teaspoon ground star anise
1 teaspoon ground fennel seeds
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
3 tablespoons soy sauce

In a saute pan, add a bit of oil and saute the ground spice mixture sans (minus) soy sauce until the aroma builds.

Add the onion and garlic and saute for a minute or two

Add the rest of the veggies and saute them on medium high heat (you want the veggies to cook quickly- like they will in a wok, or if you have one, better yet- use the wok)

Once the veggies are tender, drizzle with soy sauce and cook for a few more minutes

Serve hot- plate the rice with tofu and veggies on the side

Judgement: Now that is one damn good staple- you can make ahead the tofu, the rice and the veggies.  It tasted awesome, if I may say so myself.




Submitting this recipe to MLLA #62 started by the most gorgeous Susan and taken over by another gorgeous blogger Lisa.  This month the event is hosted by yet another gorgeous blogger Siri. This event has been running of 6 years now- that is right 6...

Thursday, July 18, 2013

Gluten free cauliflower crust pizza


This was love at first sight- the moment I laid eyes on this recipe I knew I had to make it. I said to myself " oh you big white cauliflower in the fridge- here I come".


2 small pizzas
Cauliflower crust (originally from detoxinista)
1 medium sized cauliflower (approximately 4 cups grated)
1 egg
3,5 oz soft cream goats cheese (100 g) (I used goat cheese- probably different from goat cream cheese)
Salt & pepper

Directions:
1. Grate the cauliflower in a food processor.
2. Microwave it will a bit of water for about 5minutes (it cgot cooked
3. Drain the cauliflower by wrapping it up in a dishtowel and squeezing all the water out. In a bowl mix cauliflower rice with cream cheese, egg and salt and pepper.
4. Heat oven to 400 °F/200 °C. Line a baking sheet and place 4 portions of cauliflower mix. Use your hands to form the crusts on the sheet, they should be about 1-1,5 cm (1/3 – 1/2 inch) thick. Bake the crusts for approximately 30-35 min, or until firm and golden.

Tomato sauce
1 can of organic, chopped tomatoes
A handful of fresh basil (from the garden of course)
1 yellow onion, chopped
3 cloves of garlic, minced
A pinch of dried chili flakes
Salt & pepper
Oil

Directions:
1. In a skillet heat oil and add onion, sauté for a few minutes. Add garlic and saute a few seconds and then add the rest of the ingredients. Let it simmer for about 20 minutes, while stirring every few minutes.
It should be a bit saucy.

For toppings, I went with thinly sliced yellow squash and a bit of grated sharp cheddar

To finish the pizzas:
1. Add  tomato sauce on each crust (1-2 tbsp), spread it evenly.
2. Add your toppings
3. Bake the pizzas for approximately 10 min at 450 °F /225 °C until the cheese is golden.

VoilĂ , you have a gorgeous gluten-free pizza- let your imagination run wild.

I am submitting this to the monthly Bookmarked Recipe event hosted by Jacqueline at Tinned Tomatoes.

Tuesday, July 16, 2013

Summer Drinks


A wonderfully refreshing, perfect-for-summer Polynesian drink- of course with a bit of my own experimentation. You can read about this drink which is now considered to be mostly of Tongan origin here at wiki.

Ingredients

2-3 cups of watermelon
3/4 can of coconut milk
1 tbsp grated ginger
few sprigs mint (fresh from the garden)
1/2 cup coconut sugar

Method

In a food processor, blend the coconut milk, sugar, ginger and mint.
Then add the chopped watermelon and pulse it a few times (ideally it is grated with a fork but come on....a lazy me...nah ah..)

Enjoy it cold!


A vegan mango milkshake with almond milk and scented geranium leaves 

Stay Cool mes amis!

Tuesday, July 9, 2013

An ode to my undergrad days

in BITS, Pilani.

I make this quite often-and have impressed the wise-guy enough that now he makes it more than I do.

Its funny how as you get older (Read wiser) you realize some things are just not worth giving up. As a young undergrad cramming for exams, I used to go to the night canteen in our hostel (Meera Bhavanukku oru O Podu!)- get a bucket load of hot tea and this awesome paneer maggi, go to my room with high hopes of studying hard through the night. Alas, that never, let me stress that, NEVER happened.
I have no idea how I came this far..:)

Sunday, July 7, 2013

Black and White Wednesdays


 The tomatoes begin their journey as this beautiful flower- from my tiny balcony garden which just keeps on giving.


new bww logoSubmitting this to  the weekly event started by Susan (The well seasoned cook) and now taken over by Cinzia of Cindy Star Blog.  This week it is being hosted by Susan.

Thursday, July 4, 2013

Hot hot hot...

It has been hot hot hot here...
To minimize cooking times I prefer simple recipes with minimal amount of standing in front of the stove and these electric stoves can simply spew a lot of heat.

So yesterday's dinner consisted of (mind you we have not been cooking often enough)

Peerkangai Thogayal/ Chutney


I am embarassed to admit this but I had no idea that luffa comes from a plant and before it becomes the luffa that we like to use to on our skin, it is completely edible! Peerkangai or ridged gourd is one such luffa variety.You can eat luffa when they are young and tender. As you let them mature there texture becomes spongy and coarse making it inedible...but great for your skin.






Ingredients
1 Peerkangai, skin and all- chopped coarsely
~ 2 tsp each of mustard seeds, urad dal and coriander seeds
a pinch hing
1-2 dried red chilli pepper
1 tbsp tamarind paste
3 tbsp frozen grated coconut
Few tsp oil

Heat oil in a pan. Add mustard seeds and let it splatter. Now add the urad dal, coriander seeds, red chilli pepper and hing. Saute for a minute until the dal is slightly browned.
Add the tamarind paste and coconut and saute it for about a minute.
Set aside to cool and once cool grind this mixture- leave it in the food processor/ blender.

In the same pan, heat a tsp of oil. Add the chopped peerkangai and salt to taste. Cook with a lid on for about 5 minutes or so (until it is tender)

Let it cool, and add it to the ground mixture- and blend everything together.

Judgement: It does get oxidized so it will turn from a nice light green to a light brown- NOT TO WORRY, it will still taste awesome.

Stuffed Bhindi/Okra fry- Recipe adapted from Tarla Dalal 
I did not change the recipe

Judgement: Great tasting, spicy, a tad bit greasy...

Tuesday, July 2, 2013

Bread pakoda a.k.a nostalgia

Have 20 minutes to spare- make bread pakodas!




Now don't you go off on me now- it is fried and I love it. Bread pakoda is something that I crave often and I realized it happens when I am reminiscing about my undergrad days at Meera Bhavan in BITS, Pilani.

Bread pakodas were served for breakfast once every week (you honestly cannot expect me to remember which day of the week) and yours truly loved it so much that she would go the mess at 6:30 AM sharp!So when I think about those amazing 5 years I need to have my bread pakoda. It was a ride indeed, a ride that I shared with wonderful people.

After the accident I do not have very many memories from my younger years. The bits that I recollect and try to piece together are usually food related (funny, eh?) and I hold on to them dearly.

So here is  a tribute to those 5 years-

Bread Pakoda

Ingredients

2 slices bread, crust removed and sliced diagonally
1/2 cup chickpea flour (Besan)
1 tbsp brown rice flour
1 tsp omam/ajwain/carom seeds
1 tsp jeera/cumin seeds
1 tsp dried red chilli powder
salt to taste
water
Oil for frying

Heat oil in a pan for frying. While it is heating,

- Whisk the dry ingredients together. Add just enough water to make a paste such that when you dip the bread slice in, you get a nice layer of the paste on the bread
- Dip the bread slice one at the time (so that it does not get too soggy) and fry them
- Eat 'em any which way you like!!

That is all

Who would have thought that something as simple as this would hold some fond memories

Judgement: Of course, the wise guy missed it (made it the day before he got back from this conference)- so I am my own judge. It was awesome...what else can I say?

Friday, June 14, 2013

Time for the Indian Cooking Challenge

The wise guy came home to this- how lucky eh!! Although I get treated to Madras Pavillion food when I return from travel (enh....who is paying attention I say!)

This month we were tasked with Dapka Kadhis for the May Indian Cooking Challenge and here it goes- a fairly straightforward recipe.

Ingredients

Dapka Recipe from Tarla Dalal


1 cup yellow moong dal (split yellow gram)
1 tbsp oil

 

1 tsp ginger-green chilli paste
1/2 tsp sugar
a pinch of soda bi carb (I did not add this, may be that is why mine turned out denser)
salt to taste

This was also home to mashed roasted eggplant (tiny home grown) and a roasted tomato (again tiny homegrown)
 
Ingredients
Kadhi from Tarla Dala

2 cups yogurt
5 tbsp besan (Chick Pea flour)
1 tsp ginger-green chilli paste
5 curry leaves (kadi patta)
3 tbsp sugar
salt to taste
2 tsp ghee
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
 
Garnish with finely chopped coriander (dhania)
 
To make the Dapkas

  1. Soak the moong dal in enough lukewarm water for 3 to 4 hours. Drain and keep aside.
  2. Blend the moong dal in a mixer to a fine paste.
  3. Transfer the mixture to a deep bowl, add the oil, ginger-green chilli paste, sugar, soda bi-carb and salt and mix well. Keep aside.

To make the Kadhi
  1. Combine the curds, besan and 3¼ cups of water in a deep non-stick pan and whisk well till no lumps remain.
  2. Add the ginger-green chilli paste, sugar and salt, mix well and cook on a medium flame, while stirring continuously, till the mixture starts to boil. 
  3. Add the dapka batter a little at a time using your fingertips to form dumplings and simmer for 5 to 7 minutes till the dapkas starts floating on top.

     
  4. Heat the ghee in a small pan and add the cumin seeds and mustard seeds.
  5. When the seeds crackle, add the curry leaves and red chillies and mix well.
  6. Add this tempering to the kadhi, mix well and simmer again for 5 minutes.
  7. Garnish with coriander and serve hot with rotli, puran poli and rice. (We ate it with rice)

Handy tips:
While adding the dapkas, add one dapka and wait for it to float up. If it does not float, this means the batter is too thin. Add a little besan to the dapka batter and try again.Alternatively, put small dapkas in a small microwave-safe plate and microwave on high for 20 seconds.

Judgement: It tasted great except I think I kept adding besan to the lentil paste and that, I think, affected it a little. My dapka's were a bit dense and therefore had to be cooked for like 10-15 min. Also I should have used a deeper saucepan. 

Monday, June 3, 2013

Dinner for one...

For dinner tonight,

Puli Aval (Tamarind based flattened rice)

Spicy Cauliflower Sabji

Yogurt Pannacotta with Blueberries and honey

Recipe inspiration my favorite blog Smitten Kitchen; except I used equal amount of agar instead of gelatin
A truly quick and healthy dessert recipe

In my defense I did not make this today- this was made on Saturday for guests. Not sure if they enjoyed it, but they are friends so who else was I going to experiment on...)





Saturday, April 27, 2013

Time for this month's DB challenge




Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious 
cakes! 
 

Savarin

Servings: 8/10
Ingredients
2½ cups (600 ml) (12-1/3 oz) (350 gm) bread flour
2 tablespoons (30 ml) water, lukewarm
6 (320 gm) large eggs at room temperature, separated
½ satchel (1½ teaspoons) (4 gm) instant yeast or 15 gm (½ oz) fresh yeast
4 teaspoons (20 ml) (20 gm) sugar
2/3 stick (1/3 cup) (80 ml) (75 gm) butter at room temperature
1 tablespoon (15 ml) (15 gm) (½ oz) orange and lemon zest (optional)
1 teaspoon (5 ml) (6 gm) salt
¼ cup (60 ml) (2 oz) (55 gm) butter for greasing the work surface, hands, dough scraper & baking pan 
Directions:
Sponge
In a small bowl mix 2 tablespoons (30 ml) lukewarm water, 3 tablespoons (1 oz) (25 gm) flour and yeast , cover with cling film and let rise 60 minutes
Dough
1.After 30 minutes put the egg whites in the mixer bowl and start working with the paddle at low speed adding flour until you have a soft dough that sticks to the bowl (about 2 cups or 270 gm) and work until it comes together , cover with cling film and let rest 30 min
2.Add the sponge to the mixer bowl along with a tablespoon of flour and start mixing at low speed (if you wish to add the zests do it now)
3.When it starts pulling away from the sides of the bowl add one yolk and as soon as the yolk is absorbed add one tablespoon of flour
4.Add the second yolk , the sugar and as soon as the yolk is absorbed add one tablespoon of flour
5.Raise the speed a little
6.Add the third yolk and the salt and as soon as the yolk is absorbed add one tablespoon of flour
7.Keep on adding one yolk at the time and the flour saving a tablespoon of flour for later
8.Mix the dough until is elastic and makes threads
9.Add the butter at room temperature and as soon as the butter is adsorbed add the last tablespoon of flour
10.Keep on mixing till the dough passes the window pane test (I think this is where something went wrong and mine never rose!!)
 
11.Cover the dough with cling film and let it proof until it has tripled in volume 2 to 3 hours.
12.You can prepare the Pastry cream now if you chose to use it, and refrigerate it
13.While you wait prepare your baking pan buttering it very carefully not leaving too much butter on it
14.Grease your dough scraper, your hands and your work surface and put the dough on it and fold with the Dough Package Fold two or three times around (5 folds twice or three times). Cover with cling foil and let it rest 15 minutes on the counter

15.Turn the dough upside down and with the help of your buttered dough scraper shape your dough http://www.youtube.com/watch?v=ta2_h6Qogp0 in a rounded bun (mine was still a very elastic hardly moldable dough)
 
16.Make a hole in the center with your thumb and put it in the prepared pan
17. Cover with cling film and let rise in a warm spot until the dough reaches the top of the pan about 1 hour
18.Pre-heat oven to moderate 340°F/170°C/gas mark 3
19.Bake the Savarin for about 40 minutes until the top is golden brown
20.Meanwhile prepare the Syrup
21.When the Savarin is done take it out of the oven, let it cool and remove carefully out of the pan

22.You have two choices now : you can immerse it in syrup right now or you can let it dry out (so it will lose some of his moisture that will be replaced by the syrup) and soak it later on.
23.To immerse it in syrup it is a good idea to place it in the mold you baked it in (I’m afraid a spring-form one wouldn’t work for this) and keep adding ladles of syrup until you see it along the rim of the pan. Or you can just soak it in a big bowl keeping your ladle on top of it so it doesn’t float. Once the Savarin is really well soaked carefully move it on a cooling rack positioned over a pan to let the excess syrup drip
24.The soaked Savarin gains in flavor the next day
25.Whatever you decide the day you want to serve it glaze it and fill the hole with your filling of choice and decorate it. You can serve the Savarin with some filling on the side



Judgement:  So mine turned out a bit dense. But the ground cardamom I used in the dough was a great decision- the flavour was intense the next day and it was not actually not bad tasting :) Something I will try again!