"Martha Bakes" with My Guest, Helen Goh
Be sure to tune in for another new episode of “Martha Bakes” today on PBS. In this show, we'll talk about oats - a very versatile whole-grain food. We’ll make a savory Swiss chard and ricotta galette and a batch of nutty, chewy cowboy cookies - all with oats. You'll love this show - just check your local listings for air times.
As many of you know, I'm extremely proud of “Martha Bakes”. This half-hour show is where I get to share tips and techniques for making flavorful baked goods right at home. During this season's premiere episode, I invited London-based pastry chef, cookbook author, and longtime Yotam Ottolenghi collaborator, Helen Goh, to share her rendition of a Moroccan Dried Fruit Cake. Helen draws inspiration from the fruits of the season and her love for traditional foods.
If you missed that first Season-11 episode of "Martha Bakes", here are some photos - enjoy.
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- I was so happy to have Helen Goh join me in the kitchen. Helen was born in Malaysia and began her cooking career in Australia. She moved to England in 2006 and began working with acclaimed chef, Yotam Ottolenghi – I love his books and have also had him on my television and radio shows over the years. (Photo by Erika Heymann)
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- Before baking her fruit cake, Helen and I talked about her dual career – first as a Doctor of Psychology and then as a pastry chef, cookbook author and lead dessert developer for all of Yotam’s restaurants. (Photo by Erika Heymann)
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- Helen also talked about her passion for baking and for bringing out the best flavors of the fruits she uses without compromising the structure of the dessert. (Photo by Erika Heymann)
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- Helen showed us this photo of a gingerbread house she made when she first started baking – the recipe is from one of my Christmas cookbooks. It was so nice to hear how much she loves my recipes and how inspirational I’ve been to her. (Photo courtesy of Helen Goh)
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- Helen said she finds baking therapeutic and magical. She loves to come up with new ideas, recipes and menu items – she and Yotam are always talking about cakes. (Photo by Erika Heymann)
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- Here we are starting to mix the ingredients for the fruit cake – dried currants, raisins, dried figs, dried apricots and prunes. The fruits are then covered with black tea and left overnight. (Photo by Erika Heymann)
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- Helen told me her next goal is to use more Asian ingredients – those she grew up with in Malaysia. Read more about what those ingredients are on my web site. (Photo by Erika Heymann) https://www.marthastewart.com/1535265/helen-goh-ottolenghi-martha-inspiration
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- Here, Helen mixes the dry ingredients, and then adds the fruit mixture and a large egg. Helen stirs it all up to combine. When ready, the batter should be of a dropping consistency. (Photo by Erika Heymann)
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- Once the batter was complete, we poured it into a loaf pan and cooked it in a 375-degree Fahrenheit oven for about 50 to 55 minutes. Here it is fresh from the oven.
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- After letting it cool for about 10-minutes, Helen cut into the cake.
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- The finished product is so beautiful and so tasty. It can be served with salted butter and then stored well-wrapped for up to three days. Go to my web site for the full recipe – I know you will make it time after time. (Photo by Mike Krautter) https://www.marthastewart.com/1535145/moroccan-fruit-cake
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- On this show, Helen also shared some of her tried and true tips for crepes – these are burnt butter crepes. Helen makes crepes with browned butter for that extra nutty flavor and adds very little sugar so it can be eaten savory or sweet.
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- Helen likes to add a squeeze of lemon when served for breakfast. (Photo by Erika Heymann)
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- She also likes to add a sprinkling of sugar on top. For lunch, she likes her crepes with sautéed leeks, spinach, eggs, salt and pepper – all dolloped onto the crepe and then folded to enclose and placed into the oven with a little cream and grated cheese – and finally baked until the cheese has melted. (Photo by Erika Heymann)
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- For a quick impromptu birthday cake, Helen shares her tip for a simple Mont Blanc Crepe Cake – alternating crepe layers with sweetened Chestnut Spread and then whipped cream. The top of the crepe cake is finished with whipped cream and a dusting of cocoa powder. (Photo by Erika Heymann)
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- For more from pastry chef, Helen, be sure to follow her Instagram page @helen_goh_bakes. (Photo by Erika Heymann)
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- And be sure to get a copy of “SWEET” – the new book Helen and Yotam co-authored. It features recipes for cookies, mini-cakes, full-sized cakes, cheesecakes, tarts and pies, and confectionery. (Photo by Peden + Munk reprinted with permission from SWEET)
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- The book includes a wonderful range of baked goods from simple to slightly challenging – you’ll love it. (Photo by Peden + Munk reprinted with permission from SWEET)
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