It's the end of Italian week and that means it’s time for the Showstopping challenge. I’m not going to lie; this is the challenge I have been most afraid of since I began this journey. Because this week’s challenge is sfogliatelle. It something that my spell check doesn’t recognize! Heck, I’m still not sure I know what it is. Sfogliatelle seems like a crazy amount of work and effort. But I made it here so I can’t stop now. And when have I ever back down from a challenge? (Don’t answer that). My sfogliatelle is inspired by the recipe that Stephen made on the show.
The technical for Italian week is something I hold near and dear to my heart: pizza! Who doesn’t enjoy a good pizza? Now this is somewhat of a staple in my house, so I have made (and helped make) pizza many a time. But I have never made a dough that only needed to rest for 45 minutes. Nor a sauce that was cooked! So, I was very excited to see how this one would turn out. I did base this recipe on the original provided by Prue.
I’ve made it to week Seven! I honestly cannot believe how much I’ve done so far. This challenge was a lot more than I expected and I’m still three weeks away from the finale! But Week Seven is one that I have been both excited and nervous for; it’s Italian week! And the Signature challenge of Italian week is Cannoli!
The Showstopping challenge of week 6 has arrived, and it is a family sized hand-raised pie! This little pie started out so small and over years and years it grew. Just kidding. A hand raised pie is one that is wrapped around the outside of a cake tin. It is able to stand due to the structure of the pastry with no outside help! I decided to base my recipe this week off Kate’s Bombay Potato Curry Pie. I can’t help it, when I go savory, I tend to go Indian. Indian cuisine provides so many great options for vegetarian flavors! This potato curry pie is also topped with a delicious spicy and sweet mango salsa! The post below focuses mainly on the pastry, it is pastry week after all.
Who doesn’t like a sweet and spicy salsa as a side dish? To be honest, I wouldn’t naturally be inclined to put together mango and chili, but it seems like a natural combination. This recipe was taken from Kate’s Bombay Potato Pie Curry recipe from Season 8 of the Great British Bake Off. I was a little nervous about making this because I don’t really make salsas. Especially sweet ones. I wasn’t sure how I would handle the mango but how can I resist this sweet fruit? The chilis in the recipe also brought spice to the salsa making this recipe packed full of flavor.
This potato curry was inspired by Kate’s recipe from her Bombay Potato pie as a part of my Showstopper Challenge from Season eight of the Great British Bake Off. This curry is packed with flavor and spices with potato acting as the protein and tomatoes creating the base of the curry sauce. While there a bit of frying required for making this recipe, I really enjoyed learning some cooking techniques I hadn’t used before. Especially using some new ingredients that I’m used to eating but not so use to cooking with.
The Week Six technical is the most intimating challenge that I have faced to date: Pastéis de Nata. This is effectively a pastry tart filled with custard. It doesn’t seem intimidating, but the pastry was originally a puff pastry. Which is something I have never tried before because of the amount of work that goes into make a puff pastry. Luckily, the recipe that Paul Hollywood uses is a rough puff pastry. This means that I got to grate the frozen butter instead of pounding it out into a large slab. While it’s a daunting process, the best way to conquer those fears is to jump right in!
I needed a custard to fill my Pastéis de Nata for the Week Six Technical Challenge. While I could easily use a custard that I have made before, I wanted to have a custard that was more traditional to the tart. Or, at least, more faithful to what Paul Hollywood did in the original recipe. And that lead me to making a custard that is unfused with lemon zest and cinnamon
It’s a new week and that means a new theme! This time, it’s pastry week and I am ready to take a break from all the sweet desserts! The signature challenge this week is four shortcrust savory pies. Sounds like the perfect dinner to me! I was inspired by Stacey’s Old Fashioned Minced Beef Pies. Since I’m a pescatarian, I had to make some slight modifications to the pie, but I absolutely loved how they turned out! Even the journey was easy!
Pie and Tacos often used a ground beef mixture at their filling or case. But, as someone who cannot eat meat, I don’t like how this works. So, I decided I would take the recipe into my own hands and make it vegetarian friendly. Now that I think about it, I pretty sure that this recipe is Vegan friendly as well. This is one of my new favorite dishes, it’s fully of flavor and creates a moist and tender meant base which is absolutely irresistible.
I made it to the end of the Pudding Week! And this challenge was a doozy. The showstopper challenge was to make an ornamental trifle terrine. I was inspired by the trifle terrine made by Sophie on the show. Hers was a yuzu and raspberry trifle terrine. I didn’t have access to yuzu so I decided to go with something more accessible: a lemon and raspberry trifle terrine. This dessert was absolutely delicious. It did not last more than a day in the house because I wanted to eat all of it. But it also was an extremely complicated dish made up of six layers with five different recipes going on.
I made a raspberry mouse as one of my many layers for the showstopper challenge of my Great British Bake-Off Challenge: Week 5. This ended up being the fourth layer of the trifle terrine. The raspberry mousse layer brings forward the rich flavor of raspberries but in a light and fluffy consistency. This felt very similar to whipped cream. But it was able to set and stand up in its final form. This is a truly melt in the mouth, delicious dessert.