Sunday, 20 October 2013

GBBO Bake Along - Week 9

It's the semi finals! Time for something a bit more tricky and a bit more fussy! (Totally not what I like to bake, but oh well). 
For my bake along I've never picked a 'Signature Bake' so I thought it was about time I did. I'm not a massive fan of canapés, I think this is mainly because I associate them with boring buffets at weddings. But maybe its time to give them a go. 

The gbbo challenge was to make 3 types of canapé. One with shortcrust pastry, one with choux pastry and another of my choice. That being said, I decided to make these....

Carrot and Coriander Tarts

Cheddar and Pancetta Choux Puffs

Cheese and Chive Oaty Biscuits

Carrot and Coriander Tarts

100g plain flour
pinch of salt
60g butter
1 small egg yolk
2 tablespoons of ice cold water

4 large carrots, peeled and chopped (save a few peelings for decoration)
1 tablespoon of dried coriander
1/2 pint of vegetable stock

Put the chopped carrots, coriander and stock in a saucepan and bring to the boil. Then turn down to a simmer. 
Put the flour and salt in a bowl, then add the butter, egg yolk and water. Bring together into a dough, flatten and wrap in cling film. Put into the fridge to chill for at least 15 minutes. 
Once chilled roll out on a floured surface. I then used a 8cm circular cookie cutter which fit my muffin tray, to cut out 9 rounds. 
Put these into the greased baking tray and into a preheated oven at 190C/375F for 25 minutes. Once golden, remove and allow to cool on a wire rack.  
Once the carrots are soft remove from the heat and mash (or blend if you have a blender) until it forms a smooth consistency. 
Then simply put a spoonful of the carrot mixture in each pastry case and add a twirl of carrot shaving for decoration. 

Cheddar and Pancetta Choux Puffs

50g butter
125ml milk
50g pancetta cubes
25g mature cheddar
75g plain flour
2 medium eggs
a pinch of salt

Preheat the oven to 170C/325F and line 2 baking trays with baking parchment. 
Put a small saucepan on a gentle heat, add a little oil and the pancetta. Put another larger pan on the hob, add the milk and butter and warm on a low heat.
Meanwhile, grate the cheese into a bowl and stir in the flour and salt. 
Once the pancetta is browned, remove from the heat and cool on a sheet of kitchen towel to soak up any excess oil.
When the butter has melted turn it up till the mixture boils. As soon as it has, take off the heat and pour in the cheese and flour mixture. Beat with a wooden spoon until the pastry comes away from the sides of the pan. 
Pour into a desert bowl and spread it around to encourage it to cool. 
Once cooled slightly break in one egg and beat for a couple of minutes. Then add the next egg and beat. (It looks a bit grim at this point, but keep beating!) It will finally come together and look like thick cake batter. Finally, stir in the pancetta. 
Now pour the dough into a piping bag and pipe blobs onto the lined baking sheet, spaced about 3cm apart. 
Bake in the oven for 25 minutes until they are crisp and golden. 

And finally, the easiest of the three....

Cheese and Chive Oaty Biscuits

50g caster sugar
100g butter
100g porridge oats
50g plain flour

70g soft cheese
bunch of small chives

Preheat the oven to 160C/320F and line a baking tray with baking parchment.
Beat the sugar and butter together in a bowl, until creamy. Then add in the flour and oats. Mix together to form a dough and then bring together with your hands. 
Chill for 15 mins in the fridge and then roll out to the desired thickness. 
Using a 5cm cookie cutter, cut out the biscuits and place on the tray. Bake for 20 minutes, then leave to cool on a wire rack.
Mix the soft cheese and chives together in a bowl and then add a dollop to each biscuit. 
For decoration sprinkle a few chives on each biscuit. 

And voila! The canapé challenge is done!

Happy Baking!


P.s This is what happens when you try to complete the challenge within 2 hours like they did on the show...Kitchen chaos!!

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