The End of WOAP 2017. My Last Burger Was My Best Burger. Carrello Del Gelato and The Borough.

So it is all over. I swore I wouldn’t eat any bread with things in it for a while, that didn’t last. Just yesterday I had a Halloumi Burger at The Chippery and it was lovely.

My final two burgers were good ones. My last burger was my winner, it was mad,  incredible and a brain teaser. Anyway, the final burgers.

The Borough

This burger was good, the patty was really tasty and I could tell it wasn’t just beef. The halloumi could have been a bit thicker so that it tasted a bit more. I did enjoy it t.

I had the burger as part of the 2 course with beer menu. The dessert was a little odd, I love a good semolina cake but this was served with a chocolate ganache. The chocolate ganache was more like buttercream and didn’t go with the cake at all.

The main let down was how noisy The Borough is, I was there with a group of friends and we couldn;t hear each other. The service was also terrible. I felt like we were served by my stroppy teenage daughter. It did amuse us though.

The Borough Garage Burger

Pork and beef patty with fried Zany Zeus halloumi, Garage Project La Calavera Catrina hot sauce, beetroot relish and onion in a Nada Bakery brioche bun, with malt vinegar chips.

Dessert

Semolina lemon syrup cake with chocolate ganache.

 

Carrello del Gelato

These guys get a big title. They won my Burger Wars.

I know, a sweet burger? Yep. It was a very clever burger. It looked so much like a burger and that fact hurt my brain. My mouth kept expecting warm and meat but got cold and ice cream. When my brain got the sweet signals it was very happy.

I was stunned, as were my family. They were a bit silly and didn’t get one for themselves but I gave in and let them try mine. The Clareville Bakery doughnut bun was warm and this made it easier to eat the Cookie-crumbed burnt chocolate gelato patty. Everything about this burger came together, the sauces were great and the ‘cheese’ was the perfect thickness.

I finished Visa WOAP 2017 very happy.

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It’ll Be Sweet 2.0!

Cookie-crumbed burnt chocolate gelato patty with Bohemein white chocolate cheese, smoked salted caramel mustard and raspberry ketchup in a Clareville Bakery doughnut bun.

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Crumble Recipe – This Is It Mrs Muffin.

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I have been trying to perfect the right crumble recipe for a long time. Some are shortbread like and others are similar to flapjack. Last night I did a mishmash of several recipes and actually kept notes of what I was doing, I am glad I did as this is my favourite crumble recipe to date. I would say it is of the flapjack persuasion. I have to blog this one as it is a keeper.

I used 3 apples, 2 pairs and 1/2c frozen raspberries  sprinkled with a tsp white sugar and a tsp of cinnamon for the fruit base. I topped the peeled and chopped fruit with the crumble and baked for 30-40 minutes.

Best crumble topping ever - Muffinmum.com

  • Servings: 4-6
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100g butter

1 c self raising flour

1/2 c oats (any kind)

1/2 c soft brown sugar

2 tsp golden syrup

Pinch salt

Melt the butter in a large glass bowl or saucepan.

Add the other ingredients and mix well.

Place on top of prepared fruit and bake at 180 until golden.

Leave to stand for at least 10 minutes before serving.

 

 

 

Baklava Cheesecake – A Palava For Different Baklava.

I am not going to lie, this was a two day affair. You can’t make this in a rush and it is worth the effort. I got onto the idea of doing a baklava cheesecake after the success of the carrot cake cheesecake and it sounded like it would go well with the Indian Feast we were cooking for friends at home.

After several hours spent googling different recipes I hashed together a few ideas and took the best bits form various places. The recipes in google land vary greatly but I had a vision of what I wanted and I stuck to that.  It was a success and I am so looking forward to having another piece at some point today.

Don’t be frightened by the steps, take it slowly and it will all come together.

Baklavacheese

Baklava Cheesecake - Muffinmum.com

  • Servings: 8-10
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Sugar Syrup

1/2 c caster sugar

2/3 c water

1/2 c honey

1 cinnamon stick

Biscuits Base

200g  biscuits

80g butter, melted

Cheesecake Filling

500g (2 x 250g Philadelphia) Cream Cheese

1/2 c caster Sugar

2 eggs

3/4 c plain yoghurt or Sour cream

1 tsp vanilla essence

Zest of one lemon

Nut Mix

2 c roasted nuts ( almonds, walnuts and pistachio)

1/2 c of the sugar syrup

1 tbsp cinnamon

20g melted butter

Phyllo Pastry

5 sheets of Phyllo pastry

1/2 c melted butter

Day 1-

Grease and line a 20cm spring form/loose bottom tin.

Sugar Syrup –

Do this first to give it some time to develop.

Place all of the ingredients in a small saucepan and heat, stir until you can’t feel the sugar anymore.

Allow to simmer without stirring until it thickens, around 15 minutes.

Leave to cool, remove cinnamon stick, decant and store in a cupboard.

Biscuits Base – 

Crush biscuits in a food processor

While the motor runs add the melted butter

Place the crumb mixture into the prepared tin and push up the sides of the tin and flatten on the bottom.

Cover and place in the fridge.

Nut Mixture –

Roast the nuts if they need it, takes about 10 minutes on a baking sheet at 180. Allow to cool.

Grind nuts so there is some coarseness left.

Mix ground nuts with cinnamon, sugar and melted butter.

Pour 1/2 c of the sugar syrup over the nuts and give them a stir.

Hide from yourself in a locked box!

Day 2-

Heat oven to 160

Cheesecake Filling

Beat room temperature cream cheese with sugar.

Add eggs, vanilla, yoghurt/sour cream , lemon zest and mix until until fluffy.

Put half of the filling onto the biscuit base, cover this with 1/2 nut mix.

Top with the remaining filling.

Phyllo Pastry

Make a 20cm circle out of greaseproof paper.

Cut 10 circles out of the pastry (fold sheets in half)

Brush 1 sheet with butter, place on top the filling.

Do this with 4 more sheets.

Sprinkle remaining nut mixture over the 5 pastry sheets.

Top with remaining pastry, brushed with butter.

Score lines going from just inside the edge to just before the centre, I managed eight.

Tip the remaining syrup slowly over the top of the cheesecake.

Bake for 1 – 1 hour 15 , until pastry is brown and the filling doesn’t wobble.

Allow to cool in the tin.

Refrigerate, remove from the fridge about 20 minutes before serving.

I kept the cheesecake in the tin until just before serving, it was easy to remove from the tin and I sliced using the Phyllo Pastry cuts as a guide.

Enjoy.

 

Lemon shortbread, school dinner flash back.

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Wellington is an amazing city, but very fickle when it comes to the weather. Yesterday was a day when a custard pudding is a given and shortbread seemed like a good match. It sure was and it kept Mr Muffin happy, incidentally he hates butter but loves shortbread.

Lemon Shortbread- Muffinmum.com

  • Servings: 4-6
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Grease 20cm cake tin (use a fluted tin if you have one)

Oven 160 (dough needs time in fridge before cooking)

170 grms softened butter

75 grams icing sugar

1 tbs lemon zest

1 tsp vanilla extract

210 grams all purpose flour

1 tbs corn flour/starch

1/2 tsp salt (or 1 if used unsalted butter)

Cream butter, icing sugar, lemon zest and vanilla extract .

Pulse in flour until it forms a ball and mix on low for 1 minute

Roll into a circle and press into cake tin – I let the mix travel up the side and pressed into a pattern with a fork.

Chill for at least 20 mins fridge

Bake until light brown and leave to cool in the tin.