Daring Bakers July 2013 - Eeine Meeine Miney Moe challenge

In a "celebration" of past Daring Baker and Daring Cook challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we'd like! The REAL challenge was picking which delicious recipe(s) to try! I've browsed past challenges and with a little help from Eeine Meeine Miney Moe I choosed one savory and one sweet challenge from Daring Baker list - basic quick bread (February 2012) and swiss swirl ice cream cake (July 2010). Quick bread was so delicious and simple to make. I modified recipe for swiss swirl ice cream cake - rolls are filled with mascarpone, white chocolate and whipped cream, instead of ice cream I made frozen yogurt and the middle is red berries sauce - it's perfect dessert for hot summer days.

Basic quick bread

• 250 g all purpose flour
• 5 g baking soda
• 1 teaspoon salt
• 240 ml butermilk
• 1 large egg
• 60 ml olive oil
• 2 teaspoons finely chopped rosemary
• 1 teaspoon finely chopped garlic
• grated parmesan
• pumpkin seeds

Preheat oven to moderate 180°C. Line 23 x 13 cm with parchment paper. In a large bowl whisk flour, baking soda and salt to combine. Make a well in the center and set aside. Lightly whisk buttermilk, egg and oil to combine. Pour into well and stir until just mixed into a batter. The batter will be lumpy. Add chopped rosemary, garlic and grated parmesan and stir. Pour bater into prepared pan. Top with pumpkin seeds and grated cheese. Bake for 40 minutes or until a cake tester comes out clean. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely before slicing. 

Swiss roll frozen yogurt cake

Swiss rolls

• 6 medium sized eggs
• 45 g all purpose flour
• 40 g cocoa powder
• 30 ml boiling water
• 250 g mascarpone
• 100 g melted white chocolate
• 200 g whipping cream

Preheat the oven at 200°C. Line two baking pans (40 x 40 cm) with baking paper. In a large mixing bowl, add the eggs and sugar and beat till very thick. Sift together flour and cocoa powder. Add the flour mixture in three batches and fold in gently with a spatula. Fold in the water. Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans. Place a pan in the center of the preheated oven and bake for about 10 minutes or till the center is springy to the touch. Spread a kitchen towel on the counter and sprinkle a little caster sugar over it. Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges. Starting from one of the sides, start to make a roll with towel going inside. Cool the wrapped roll on a rack, seam side down. Repeat the same for the next cake as well.

In a large bowl, add the cream and beat till very thick. Add mascarpone and melted chocolate and mix until combined. Divide the mixture between the completly cooled cakes. Open the rolls and spread the mascarpone mixture, making sure it does not go right to the edges. Roll the cakes up again (without the towel), chill in the fridge till needed, seam side down.

Frozen yogurt

• 500 g greek yogurt
• 120 g confectioners sugar
• 200 ml whipping cream

In a large bowl, add the cream and beat till very thick. Add greek yogurt and confectioners sugar and mix until combined. Chill in the fridge till needed.

Red berries sauce

• 500 g red berries mix
• 3 - 5 tablespoons sugar

Mix fruit with sugar in a medium pan. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools. Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve.

Assembly

Cut the swiss rolls into 20 equal slices, approximately 2 cm each. Cover the bottom and sides of the bowl in which you are going to set the dessert with plastic wrap. Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes). Take the bowl out of the freezer, remove the plastic wrap and add half of the frozen yogurt mixture. Cover the bowl with plastic wrap and freeze till firm (at least 1 hour). Add the red berries sauce over the frozen yogurt (I added sauce that wasn't completely cooled, because I didn't want it to be frozen completely when I cut the cake), cover and freeze for 30 minutes. Add the rest of the frozen yogur mixture. Cover with plastic wrap and freeze for at least 4 hours till completely set. Remove the plastic wrap and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and plastic lining.

Naša ovomjesečna domaćica se je ozlijedila prilikom vježbanja, ali to ne znači da smo ostali bez mjesečnog izazova. Dobili smo za zadatak izabrati barem jedan stari Daring Baker ili Daring Cook izazov. Odlučila sam izabrati slani i slatki izazov - osnovni recept za brzi kruh (veljača 2012) i šarlotu od rolade sa sladoledom (srpanj 2010), uz napomenu da sam umjesto sladoleda koristila frozen yogurt.

Brzi kruh s maslinovim uljem, ružmarinom i češnjakom

• 250 g glatkog brašna
• 5 g sode bikarbone
• 1 žličica soli
• 240 ml mlaćenice (zamjena za mlaćenicu je 240 ml mlijeka sa 1 žlicom limunovog soka - pustite da odstoji 5 minuta prije upotrebe)
• 1 veliko jaje
• 60 ml maslinovog ulja
• 2 žličice nasjeckanog ružmarina
• 1 žličica nasjeckanog češnjaka
• svježe naribani parmezan
• sjemenke bundeve

U velikoj zdjeli pomiješajte brašno, sodu bikarbonu i sol. Napravite udubinu u sredini u koju stavite mlaćenicu, jaje i ulje. Miješajte pjenjačom dok se sastojci ne povežu. Dodajte ružmarin, češnjak i ribani parmezan. Smjesu izlijte u duguljasti kalup (23 x 13 cm) obložen papirom za pečenje. Po vrhu pospite sjemenke bundeve i ribani parmezan. Pecite 40 minuta u pećnici zagrijanoj na 180°C (provjerite čačkalicom da li je pečeno). Pustite da odstoji par minuta u kalupu, a zatim izvadite kruh i ohladite ga na rešetki.

Šarlota od rolade s frozen yogurtom i bobičastim voćem

Biskvit

• 6 jaja
• 45 grama glatkog brašna
• 40 g kakaa
• 30 ml kipuće vode
• 250 g mascarponea
• 100 g otopljene bijele čokolade
• 200 ml slatkog vrhnja

Miksajte jaja sa šećerom dok smjesa ne postane gusta. Prosijte brašno s kakaom pa uz pomoć špatule umiješajte u smjesu. Umiješajte vodu. Smjesu rasporedite u dva lima (40 x 40 cm) obložena papirom za pečenje. Pecite u pećnici zagrijanoj na 200°C otprilike 10 minuta (provjerite čačkalicom da li je pečeno). Biskvit prebacite na kuhinjsku krpu posutu šećerom, odlijepite papir za pečenje s biskvita, pa zarolajte biskvit zajedno s krpom i ostavite da se ohladi. Postupak ponovite i za drugi biskvit.

Za nadjev izmiksajte slatko vrhnje u čvrsti šlag. Dodajte mascarpone i otopljenu bijelu čokoladu i kratko izmiksajte da se sastojci povežu. Smjesu podijelite na dva dijela. Odmotajte ohlađeni biskvit i premažite ga kremom (premažite samo 2/3 biskvita, jer će se nadjev pomicati prema naprijed). Postupak ponovite i za drugi biskvit. Rolade stavite u frižider.

Frozen yogurt

• 500 g grčkog jogurta
• 120 g šećera u prahu
• 200 ml slatkog vrhnja

Izmiksajte slatko vrhnje u čvrsti šlag. Dodajte jogurt i šećer u prahu pa miksajte dok se sastojci ne povežu. Stavite u frižider.

Umak od bobičastog voća

• 500 g bobičastog voća
• 3-5 žlica šećera

Pomiješajte bobičasto voće sa šećerom pa kuhajte na laganoj vatri otprilike 5 minuta uz povremeno miješanje. Protisnite kroz gusto cjedilo i pustite da se ohladi. S obzirom da sam htjela da umak od voća ostane djelomično tekuć prilikom posluživanja, nisam ga ohladila do kraja.

Izvadite rolade iz frižidera pa ih narežite na 20 kriški, otprilike 2 cm debljine. Zdjelu obložite prijanjajućom folijom pa na dno stavite dvije kriške. Ostatak kriški poslažite tako da obložite stjenke zdjele. Pokrijte prijanjajućom folijom i stavite u zamrzivač na otprilike 30 minuta. Izvadite zdjelu iz zamrzivača, odstranite foliju pa ulijte pola smjese za frozen yogurt. Pokrijte prijanjajućom folijom pa stavite u zamrzivač na sat vremena. Izvadite zdjelu iz zamrzivača, odstranite foliju pa ulijte voćni umak. Pokrijte prijanjajućom folijom pa stavite u zamrzivač na 30 minuta. Izvadite zdjelu iz zamrzivača, odstranite foliju pa ulijte ostatak smjese za frozen yogurt. Pokrijte prijanjajućom folijom pa stavite u zamrzivač na minimalno 4 sata. Prije posluživanja odstranite prijanjajuću foliju  poklopite tanjurom za serviranje. Okrenite, maknite zdjelu i prijanjajuću foliju pa narežite na kriške.