Bristol Living Oct - Nov 2023

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taste is utterly unique. Once tasted it will live in your memory and keep you returning, again and again. Weigh the flour, icing sugar, cardamom and salt into a large bowl and mix to combine. Rub the cubed butter into the flour mix until it resembles fine breadcrumbs. Warm the milk 30°C, add the yeast and stir to dissolve. Add this liquid to the dry mix and bring the dough together using your scraper until all the dry matter is incorporated. Allow the dough to rest in the bowl, covered, for 20 minutes, then turn out onto the counter and knead for 5 minutes until you have a smooth, elastic dough. Place the dough back in the bowl, cover and prove for 1 hour with stretch and folds after 20 and 40 minutes. Maintain the dough temperature at 26°C. sections from the bottom edge, leaving the top edge still attached so that each strip has three sections. Prepare your tin by greasing it well or lining with cases. Plait the sections and roll each plaited strip so that the ends are tucked underneath when placed into the muffin tin. Prove for 1–2 hours until puffy and increased in size. Preheat the oven to 200°C/180°C fan/gas 6. Brush the buns with egg wash and sprinkle with nibbed sugar (optional), then bake for 12–15 minutes. Brush liberally with syrup as soon as they are out of the oven, then turn out of the tin after 10 minutes to prevent the buns sticking. While your dough is proving, make the cardamom butter by gently combining all the ingredients in a bowl. Roll the dough into a rectangle 60cm x 24cm, with the narrowest side next to your body. Spread with the cardamom butter and fold the bottom edge halfway to the centre of the dough, then fold the top edge of the dough to fully cover the first half of the dough (a single/letter fold). The dough will now measure 20cm x 24cm. Wrap the dough in cling film or baking parchment and chill in the freezer for 20 minutes. Remove and place the longest side of the dough parallel to your body. Gently roll the chilled dough to 30cm high, then trim the sides. Cut 12 x 2cm wide strips of dough. Cut each strip into three 16 | www.minervamagazines.co.uk
BURNT CHEESECAKE with Spiced Mandarins Celebrate Bonfire Night with a perfect dessert, from Del Monte Vegetarian, gluten-free Serves 10-12 Prep time: 30 minutes. Cook time: 1 hour, plus overnight chilling INGREDIENTS: 680g full-fat cream cheese 250g caster sugar Good pinch of salt 1 tsp vanilla extract 25g cornflour 4 medium eggs 300ml double cream Ingredients for the mandarins: 2 cans (298g) Del Monte® Mandarin Segments in Juice 4 tbsp soft light brown sugar 1 cinnamon stick 1 star anise 5-6 cardamom pods, slightly squashed METHOD: Make the cheesecake the day before you want to serve it. Preheat the oven to 200°C/gas 6 and find a 20cm round springform tin. Take a large piece of baking parchment, more than big enough to line the tin, and scrunch it up in your hands – this makes the paper easier to manipulate. Unscrunch the paper and put it in the tin, using a smaller cake tin to help mould it to the sides. Don’t worry about the creases and wrinkles – these are all part of the look of the cheesecake! If you have a mixer, put the cream cheese, sugar, salt, vanilla and cornflour into it and beat them thoroughly together. Otherwise, do this in a large mixing bowl, beating until smooth. Add the eggs and start beating them into the cream cheese mixture, gradually pouring in the cream as you go. If you’re using a mixing bowl, beat in the eggs one at a time before beating in the cream. You want a nice, smooth mixture. Pour the mixture carefully into the lined tin and transfer to the oven. Bake for 50-60 minutes until the cheesecake is puffed up, very brown at the edges and a rich golden brown in the centre. It should have a slight wobble in the middle still. Take out of the oven and leave to cool completely in the tin – it will sink as it cools. Transfer to the fridge and refrigerate overnight. While the cheesecake is baking, make the spiced mandarins. Drain the juice from both cans into a saucepan. Add the brown sugar and whole spices and put over a medium heat. Stir until the sugar is dissolved, then let the juice come to a brisk simmer and cook for about 10 minutes until the liquid is reduced and syrupy. Take off the heat, add the mandarin segments and stir gently. Leave to cool then refrigerate. When you’re ready to serve, carefully remove the paper and transfer the cheesecake to a serving plate. Serve in slices, with a generous spoonful of the mandarins and their syrup. www.minervamagazines.co.uk | 17
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Bristol Living Oct - Nov 2023

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