Classic Apple Pie Recipe

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I never make pie. I’m team cake all the way. However with tons of persistence from my pie-lover friend (this post is dedicated to you btw 😉 ), I decided that I should give it a go.

I thought that a Classic Apple Pie would be a great first pie to make and that it would perfectly accompany the cold winter approaching Mauritius.

Personally I have always felt likes pies and tarts were so complicated compared to baking cakes. Little did I know this could not be further from the truth, especially if you purchase the pastry ahead of time.

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I prepared the short crust pastry using a recipe from BBC Good Food. From what I have read Short crust pastry is at its optimal when using a 2:1 ratio of flour to butter. I have followed this recipe several times and i’m happy with the results. The pastry was initially difficult to handle and easily crumbled but this may be because I had added too much flour.

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Shortcrust Pastry Recipe from here: www.bbcgoodfood.com/recipes/2983/basic-shortcrust-pastry 

  • After making the shortcrust pastry, I roll it onto some clingfilm and pop it into the fridge for a couple of hours.
  • I then remove to cool prior to making the filling (about an hour) and roll it flat on a floured surface. The pastry is then blind baked/ pre-baked for 10-15 minutes at 200 degrees celsius.

Edit: I made the same recipe once more and adjusted the ingredients to 300 grams of all-purpose flour and 150 grams of unsalted butter. I found that by adding a little more water, the pastry would come together easily

Apple Pie Filling Recipe:

Ingredients:

  • 4-5 apples, peeled and sliced
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 tsp lemon juice
  • 1 tsp cinnamon powder

Method:

  1. Preheat the oven to 200 degrees Celsius
  2. Mix all the filling ingredients together
  3. Pour the mixture into the blind baked pastry
  4. Bake for 45-50 minutes or until pastry is a golden brown colour
  5. Remove to cool

 

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Enjoy your delicious Apple Pie. Whats your favourite pie?

– The Cake Architect

Email: thecakearchitect@hotmail.com

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Chicken Escalope

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You might be wondering, why are you posting chicken that looks like my Catless post on Friday?

Or you might not be wondering about that at all. 😉

Well today I present to you: Chicken Escalope.

A sliced piece of  succulent and tender chicken, topped with breadcrumbs providing a soft crunch. This is how it became known as ‘breaded chicken’.

Chicken Escalope aka what I like to call Catless 2.0 because they are both quite similar recipes for scrumptious fried chicken.

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Personally I prefer chicken escalope to Catless. Let me explain to you why.

The chicken escalope is in my opinion softer than Mauritian Catless. I just prefer tasting the breadcrumbs in the chicken escalope, if that makes sense.

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Like Catless, this can be stored in the freezer after preparation for a couple of days.

Once fried I like to eat chicken escalope either on its own, sprinkle some lemon juice on (The acidity works wonders on this chicken, its part of the marinating process) or eat it with spaghetti and tomato sauce.

Of course, the last one is my favourite. 😉

Lets get to the recipe now 🙂

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Chicken Escalope Recipe

Ingredients:

  • 2 Chicken Breast sliced thinly
  • 1 juice of a Lemon
  • 4-6 tbsp olive oil
  • Salt and Pepper
  • 1/2 tsp Paprika
  • Beaten Egg
  • Bread Crumbs
  • Vegetable Oil (for frying)

Method:

  1. Marinate the chicken in the olive oil, lemon, paprika, salt and pepper overnight (at least a couple of hours)
  2. Pass the mixture through the beaten egg followed by coating with bread crumbs
  3. Fry in vegetable oil until golden brown
  4. Remove to serve and Enjoy!

– The Cake Architect

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Mauritian Catless Recipe

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Catless is most probably the best fried chicken ever created.  Not most probably, it IS the best fried chicken ever. Full Stop. It is a crispy thin chicken combined with chilli and coriander to make a slightly spicy fried snack. Of course you can adjust the amount of chilli according to how much you want.

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These images show the Catless when they have been dipped in a some bread crumbs. This is what adds the great crunch to the Catless.

When I was in school, I would get Catless almost everyday for lunch,  because we had such a large stock at home. I would eat Catless in anything be it with spaghetti or in a sandwich. Trust me when I say, Catless is delicious with spaghetti and tomato sauce although my group of friends thought I was crazy when I said so!

The great thing about Catless is that you can store it in the freezer and fry a few of days later (Explained below*) . So if you are running late you can quickly fry these and put them in a sandwich with some butter. We always have a Catless store at home and can satisfy our cravings all the time!

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I’m currently learning how to cook which explains the lack of cakes and baked goods recently. Do not worry though because baked posts will soon come back! Have you got any suggestions for recipes you want me to post? Leave a comment below telling me what recipe you would like!

These pictures are making me hungry, Lets get straight to the recipe now!

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Mauritian Catless Recipe 

Ingredients:

  • 1 pound chicken Breast
  • 2-3 cloves of garlic
  • 1-2 chillis (according to taste)
  • 1 tsp salt
  • 4-5 sprigs of fresh coriander leaves
  • Optional: A few slices of onions (personally I don’t put onions because I don’t like their taste in catless)
  • Breadcrumbs (To coat)
  • Beaten Egg (To coat)
  • Vegetable Oil (For Frying)

Method:

  1. Blitz the chicken, garlic, chilli, salt, coriander leaves, onion (optional) in a food processor until combined.
  2. Make small balls of the mixture.
  3. Pass the mixture through the bread crumbs and flatten to make a oval shape.
  4. Dip the mixture through the beaten egg
  5. Fry in vegetable oil until golden brown
  6. Remove to serve and Enjoy!

 

*Tip: You can always pass the mixture through the bread crumbs then store it in the freezer. It is only when the catless will be fried that it is passed through the beaten egg

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– The Cake Architect

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Gateau Piment

Gateau Piment or Chilli Bites as my mum likes to call them, are one of the BEST street food snacks here in Mauritius. Gateau  Piment literally translates to Chilli Cakes in English.

If it was up to me, I would eat gateau piment everyday. However they are not the healthiest of snacks due to the fact that they are fried.DSCN2372 DSCN2375 DSCN2380

The images above show the gateau piment balls before they were fried.

 

The typical way of eating gateau piment is freshly fried with some butter in di pain maison (Mauritian type of bread). It is incredibly delicious and the gateau piment adds a great crunch to this sandwich.

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For all those who have had a gateau piment before you know exactly what I am talking about when I say that these little balls of chilli and dhal have a beautiful crunch rich in taste and flavour.

Although the exterior is quite hard, it is relatively soft inside thanks to the dhal consistency.

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Lets get on to the recipe now!

The recipe only requires 5 ingredients and is so easy and fast to make. You can also make the batter and store it in the freezer for about a week or two.

Gateau Piment Recipe

(Makes 10)

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Ingredients:

  • 1 cup Yellow Split Pea (aka Dhal ti pois in Mauritius)
  • 1 green chilli, according to taste
  • 1/2 tsp salt, according to taste
  • 3 sprigs spring onion
  • vegetable oil (for frying)

Method:

  1. Soak the yellow split pea overnight in a bowl of room-temperature water (If this is not possible you may soak it early in the morning and make the gateau in the late afternoon)

The Next Day

  1. Using a colander, strain the excess water from the dholl
  2. In a food processer insert all ingredients and mix until combined
  3. Heat up a frying pan using vegetable oil
  4. Makes little balls of the mixture
  5. Fry until golden brown
  6. Remove to cool and Enjoy!

– The Cake Architect

Basic Eclairs

Hope everyone had a fantastic New Year and may 2016 bring great things to us all!

I for one does not typically make new year resolutions because I can never stick to them. I’ve never met anybody who has been able to stick to theirs. If you have leave me a comment telling me how you did it! 😉

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Anyway I was a little hesitant to post this for two reasons

  1. The pictures did not turn out that great
  2. The whipped cream that I bought somehow scrambled, I didn’t even over whisk it! If you know why leave me a comment below! 🙂

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I guess thats why it took me a while to decide whether I will post it or not. I ended up deciding that I could do a review of the pastry. A recipe from renowned chef Paul Hollywood, I knew that the eclairs would turn out exceptional.

For the icing I mixed my knowledge of buttercream and royal icing to come up with this delicious glaze. If I could I would have eaten the whole bowl. No exaggeration.

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Click here to go straight to Eclairs pastry recipe by Paul Hollywood

Icing recipe:

Ingredients:

  • 55g icing sugar
  • 1 tbsp vanilla extract
  • 1 tbsp milk 
  • 1 tbsp water
  • 1 drop of food colouring (colour of your choice)

Method:

  1. Mix icing sugar, vanilla extract, water and milk until combined
  2. Add a drop of food colouring and mix until the colour.

Happy New Year to you all!

– The Cake Architect

 

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Raita

 

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Though this may not be a baked good, it is one of the best side dishes you will need when making curry and is in my opinion a necessity in Indian cuisine.

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During the weekend I went to an Indian restaurant and had an amazing raita which I knew I have to recreate but adding my own touch to it. We typically make a yoghurt sauce to accompany dishes like chicken tikka masala, biryani, “kalia” which is a Mauritian chicken curry dish famous for its incredible flavour and just regular curry.

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If you didn’t already know this I can’t cook and I’ve finally decided to learn how to because I only know how to boil some pasta or cook a fried egg. I also know how to make “Mine Apollo” which is the best instant noodles there is in Mauritius if that counts?

So making a raita is the beginning of my cooking journey. I remember a couple of years ago I decided to try a unique twist on fried rice and in the end there was no flavour just a plate full of rice. I figured that cooking was too difficult for me and decided to stick with baking since then. Though I knew at one point I would have to learn how to cook and I guess the time has come.

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Don’t worry there will still be loads of bakes on the cake architect and perhaps the odd savoury dish here and there.

Next weeks recipe will be eclairs 😉

Raita

Ingredients:

  • 2 Onions (finely chopped)
  • 1/4 Cucumber (finely chopped)
  • A few mint leaves
  • 100 ml natural yoghurt
  • Pinch of salt
  • Pinch of spice

Utensils:

  • Chopping Board
  • Measuring cup
  • Bowl
  • Spoon

Method:

  1. Finely chop the onions and cucumber into little squares and place in the bowl
  2. Finely chop some mint leaves and add 3/4 to the bowl. (The remaining will be used to garnish the raita)
  3. Measure the yoghurt and add to the mixture
  4. Add the salt and spice
  5. Mix until combined

Serve and enjoy

– The Cake Architect

Red Velvet Massepain (Cake)

   The Cake Architect is back! After three months of busy school work and exams I am now free and will be dedicating as much time as possible to blogging and trying out new recipes. Normal blog posts will be uploaded every Friday.

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A couple of days ago I had a great red velvet cupcake from Walnut and Thyme a beautiful shop/cafe in Cascavelle, a shopping mall west of the island. It inspired me to create my own version of a red velvet cake topped with a smooth cream cheese frosting. I really wanted to bake a Mauritian take of this cake and therefore decided to use my basic Mauritian Massepain recipe as a base. From there I worked up by adding the necessary ingredients for a red velvet cake.

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For frosting I went for the typical cream cheese frosting because nothing else goes better with red velvet than cream cheese. Due to the hot summer in Mauritius right now the frosting heated up relatively quickly and did not have the consistency that I was looking for. But putting it in the fridge for a while would solve this problem.

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Also I have finally learned how to properly level a cake. If you have seen the images from my first massepain post then you will know what I am talking about! I followed the technique from “How To Cake It” an incredible youtube channel by Yolanda Gampp who makes the most extraordinary cakes. Her cakes ranges from watermelons to burgers. I could watch her videos all day!

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Now on to the recipe!

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Red Velvet Massepain

Ingredients:

  • 125 g Granulated Sugar
  • 1/2 pack of butter
  • 3 eggs
  • 200g self raising flour
  • 2 tbsp cocoa powder
  • 70 ml milk
  • 1/2 tsp vanilla essence
  • 3 drops red food colouring

Method:

  1. Preheat the oven to 200 C
  2. Grease a cake tin
  3. Cream butter and sugar until light and fluffy
  4. Whisk the eggs and add a little at a time until incorporated
  5. Sift the self-raising flour and cocoa powder and mix thoroughly
  6. Add vanilla essence and milk and mix
  7. Next add the red food colouring and mix until combined
  8. Put in the oven for 45 mins or use a stick to check whether centre has been cooked (the stick should come out clean)
  9. Remove from oven and leave to cool (so we can top it up with frosting after!)

Cream Cheese Frosting

Ingredients:

  • 1/2 packed of cream cheese
  • 50 g of icing sugar
  • 75 g unsalted butter
  • 1 tsp vanilla extract

Method:

  1. Mix the cream cheese, icing sugar and butter until combined
  2. Add the vanilla extract and mix
  3. Spread on cake
  4. Serve and enjoy!

 

Hope you enjoyed this post!

– The Cake Architect

Molten Chocolate Cake

This is a lovely gooey tasty chocolate cake. No discussion 🙂

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Molten Chocolate Cake is one of the delicious cakes I have ever eaten. Last week I went to a restaurant and I had this as dessert. Immediately I knew that this cake was going to be my next post. This is one of those indulgent cakes which cannot be eaten too often due to its sweetness and density but is amazing for those days where you are not feeling that great and want to spice things up a bit. Its also great for dinner parties as you can make it in the morning, store it in the fridge and pop it into the oven only 12 mins before you serve the cake.

I did not have a recipe for this so I googled it and this came up. I used exact same recipe except that I used dark chocolate rather than bittersweet chocolate. Also, I made 3 times the recipe and got 12 full ramekins of the cake because I was baking it for a dinner party.

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Add a scoop of ice cream makes all the difference. The gooey chocolate inside with the cold sweet vanilla ice-cream (or any ice-cream of your choice!) blends beautifully to create a one of a kind experience. Since I used dark chocolate the cake was not extra sweet so if you do end up using the same as me and like a very sweet taste, be sure to drizzle some chocolate sauce before putting the ice-cream. Im pretty sure it will have a significant difference!

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It is important to follow the cooking time for this recipe. Two minutes extra in the oven and the chocolate cake will be completely cooked! The recipe is surprisingly easy to follow and make sure you serve the cake as soon as you remove it from the oven!

So lets get cooking! 🙂

Click here for the original recipe from foodandwine.com 🙂

Happy Baking 🙂

– The Cake Architect

 

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