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Malouf - The Hummingbird Bakery cookbook

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Book:
The Hummingbird Bakery cookbook
Author:
Malouf / Tarek
Publisher:
Ryland Peters & Small
Genre:
Books / Home and family
Year:
2009
City:
London, New York
Rating:
5 / 5
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The Hummingbird Bakery cookbook: summary, description and annotation

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Tarek Malouf opened the first Hummingbird Bakery in Londons fashionable Notting Hill district in 2004. This cookbook allows you to step inside this unique bakery and bring its trademark butter cream swirls, sprinkles, and layer-cake slices into your own kitchen. The Hummingbirds Cupcakes fly off the shelves faster than any other cake. Who can resist an adorable Vanilla Cupcake topped with candy-colored butter cream frosting and scattered with sprinkles? Take Cakes to the next level with some mouthwatering recipes. Red Velvet and Carrot are both favorites at the Bakery, and the Hummingbird Cake is a sweet, sticky triumph of banana and pineapple. Open Pies, pies with tops on, delicate pies and no-holds-barred pies: Theres no shortage of options. Try Lemon Meringue with its mountain of golden fluffy meringue atop a rich, tangy lemon cream. Youll find favorite Pecan Pie here too. When you need a sweet fix, Brownies & Bars hit the spot. Rocky Road and Muesli Bars are always popular and make welcome additions to a packed lunch. There cant be much that beats a homemade Blueberry Muffin with your first cup of coffee in the morning. Finally, theres something childishly satisfying about a big, chewy Cookie studded with chocolate chunks--theres something here for every king of cookie fiend. *Classic bakes are back in vogue and this book provides 50 simple recipes for everyones favorites--from Vanilla Cupcakes to Key Lime Pie. *If you havent tasted a Hummingbird Bakery look-too-good-to-eat cupcake, youve definitely missed out. Marie Claire

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Published by Ryland Peters & Small

2021 Jockeys Fields

London WC1R 4BW

www.rylandpeters.com

Digital edition 2011

Print edition 2009

Text Tarek Malouf and The Hummingbird Bakery 2009

Design and photographs Ryland Peters & Small 2009

The authors moral rights have been asserted.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, or otherwise, without the prior permission of the publisher.

eISBN: 978-1-84975-242-8

A CIP record for the print edition of this book is available from the British Library

Design, Photographic Art Direction and Prop Styling Steve Painter

Senior Editor Cline Hughes

Production Manager Patricia Harrington

Art Director Leslie Harrington

Publishing Director Alison Starling

Food Stylist Bridget Sargeson

Hummingbird Bakery corporate branding and company graphic design Sue Thedens

Illustrations Debbie Adamson

authors acknowledgements With thanks to al - photo 1

authors acknowledgements With thanks to all the Hummingbird Bakery chefs that - photo 2

authors acknowledgements

With thanks to all the Hummingbird Bakery chefs that have devised our recipes over the years, including: Joanne Adams, Jhanet Thyssen and Barbara Bachota. A very special thank you to Heath MacIntyre for her very hard and excellent work in sorting through all the recipes, writing them out, testing them and adapting them to make them work in a homebaking environment! Thanks to Steve Painter, Peter Cassidy, Bridget Sargeson, Cline Hughes, Alison Starling and all the team at Ryland Peters & Small for producing such a beautiful and special book. Finally, a big thank you to all the staff, past and present, that have made The Hummingbird Bakery such a success.

publishers acknowledgements

Thanks to the following for the kind loan of props for this book:

Something 58 Lambs Conduit Street Bloomsbury London WC1N 3LW www.something-shop.com

Jane Wicks, Kitchenalia Country Ways Strand Quay Rye East Sussex

blondie

Heres an alternative to brownies for those who dont like the rich taste of chocolate; these blondies are made with white chocolate.

150 g white chocolate, roughly chopped

125 g unsalted butter

150 g caster sugar

2 eggs

1 teaspoons vanilla extract

200 g plain flour

a pinch of salt

120 g shelled pecan nuts, chopped

a 33 23 5-cm baking tray, lined with greaseproof paper

Makes about 12 portions

Preheat the oven to 170C (325F) Gas 3.

Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth.

Remove from the heat. Add the sugar and stir until well incorporated. Add the eggs and vanilla extract, stirring briskly so that you dont allow the eggs time to scramble. Dont worry if the mixture looks like it is starting to split. Add the flour, salt and pecan nuts and stir until well incorporated and the nuts are evenly dispersed.

Spoon the mixture into the prepared baking tray and bake in the preheated oven for about 3540 minutes, or until golden brown and the centre is still soft. Leave to cool completely.

chocolate fridge cake bars

A crunchy treat that requires no baking.

400 g unsalted butter

200 ml golden syrup

100 g cocoa powder

800 g digestive biscuits, broken into small chunks

200 g raisins

a 33 23 5-cm baking tray, lined with greaseproof paper

Makes about 12 portions

Put the butter, golden syrup and cocoa powder in a large saucepan over medium heat and heat until melted and smooth, stirring occasionally.

Put the biscuit chunks and raisins in a large bowl and pour in the chocolate mixture. Mix with a wooden spoon until everything is well mixed and the biscuits and raisins are evenly dispersed.

Press this mixture into the prepared baking tray, using a tablespoon to flatten and compress it. Cover with a sheet of greaseproof paper, then a tray covered in jam jars or tins to apply pressure on the cake and compress it even more. Leave to cool completely, then refrigerate for a couple of hours, or overnight if possible.

frosted brownie

Our alternative to the traditional brownie, this version is more cake-like, contains nuts and is topped with chocolatey cream-cheese frosting.

5 eggs

500 g caster sugar

120 g plain flour

100 g cocoa powder

250 g unsalted butter, melted

30 g shelled walnuts, chopped

30 g dark chocolate, roughly chopped

frosting

200 g icing sugar, sifted

75 g unsalted butter, at room temperature

30 g cocoa powder, sifted

150 g cream cheese, cold

a 33 23 5-cm baking tray, lined with greaseproof paper

Makes about 12 portions

Preheat the oven to 170C (325F) Gas 3.

Put the eggs and sugar in a large bowl and beat with a handheld electric whisk until light and fluffy. Add the flour and cocoa powder and beat until all the ingredients are well mixed. Pour in the melted butter and mix through. Stir the walnuts and chocolate in by hand until evenly dispersed.

Spoon the mixture into the prepared baking tray and bake in the preheated oven for about 3035 minutes, or until the top is firm but the centre is still soft. Leave to cool completely.

For the frosting: Beat together the icing sugar, butter and cocoa powder in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.

When the brownie is cold, spread the frosting over the top.

lemon bars

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