tag:blogger.com,1999:blog-17604678084252161882024-03-05T19:35:58.109+11:00ice tea: sugar highRamblings of a twenty something girl where she travels through life from one dessert to anotherice tea: sugar highhttp://www.blogger.com/profile/06705380947868454726noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-1760467808425216188.post-53093794942226223362010-03-11T23:00:00.001+11:002010-03-12T19:38:08.789+11:00Matcha polka dot angel cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUfyPq_khd7N1sc-abmhjRdUXrMW9pQUpEjT8KCNQ4LZFYRH5eHZ7KSMEiW3JX_lqB4m5tBJyV06c_waGweeSG57YZjWvGNIzHyyHBCwMJ9e5Wqk0HLLjzUbJdl5dfCm8xHnc38kEdAC4/s1600-h/angel+hair+cake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUfyPq_khd7N1sc-abmhjRdUXrMW9pQUpEjT8KCNQ4LZFYRH5eHZ7KSMEiW3JX_lqB4m5tBJyV06c_waGweeSG57YZjWvGNIzHyyHBCwMJ9e5Wqk0HLLjzUbJdl5dfCm8xHnc38kEdAC4/s400/angel+hair+cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5447660786237377634" border="0" /></a><br />I've accumulated over 15 eggs worth of egg whites after the last tiramisu order.. so I decided to turn it into this beautiful cottony soft angel cake. To spice things up a bit, I take a small portion of the mixture and added some matcha powder which then I piped randomly into the mixture inside the pan.<br /><br />The smell is just divine!! The strong matcha flavour paired beautifully with the vanilla. I had to refrain myself not to eat the whole thing by myself =p.<br /><br />I used alton brown's recipe. I never made any of his recipe, but I think I'm a convert now. This recipe is totally fuss-free and super gooooodddd..<br /><br /><span style="font-weight: bold;">Angel Food Cake</span><br />by Alton Brown<br /><br /><h2>Ingredients</h2> <!--concordance-begin--> <ul><li class="ingredient">1 3/4 cups sugar</li><li class="ingredient">1/4 teaspoon <a class="cimotif" style="border-top: medium none; border-bottom: 2px dotted green; color: green; font-weight: bold; text-decoration: none; cursor: pointer; background-color: transparent;">salt</a><img style="border-width: 0pt; margin: 0px; padding: 0px; float: none; position: static;" src="http://a19.g.akamai.net/7/19/7125/1450/Ocellus.coupons.com/_images/showlist_icon.gif" width="10" height="10" /></li><li class="ingredient">1 cup <a class="cimotif" style="border-top: medium none; border-bottom: 2px dotted green; color: green; font-weight: bold; text-decoration: none; cursor: pointer; background-color: transparent;">cake</a><img style="border-width: 0pt; margin: 0px; padding: 0px; float: none; position: static;" src="http://a19.g.akamai.net/7/19/7125/1450/Ocellus.coupons.com/_images/showlist_icon.gif" width="10" height="10" /> flour, sifted</li><li class="ingredient">12 egg whites (the closer to room temperature the better)</li><li class="ingredient">1/3 cup warm <a class="cimotif" style="border-top: medium none; border-bottom: 2px dotted green; color: green; font-weight: bold; text-decoration: none; cursor: pointer; background-color: transparent;">water</a><img style="border-width: 0pt; margin: 0px; padding: 0px; float: none; position: static;" src="http://a19.g.akamai.net/7/19/7125/1450/Ocellus.coupons.com/_images/showlist_icon.gif" width="10" height="10" /></li><li class="ingredient">1 teaspoon orange extract, or extract of your choice</li><li class="ingredient">1 1/2 teaspoons cream of tartar</li></ul> <!--concordance-end--> <h2>Directions</h2> <p class="instructions"> Preheat oven to 350 degrees F.</p> <p class="instructions">In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.</p> <p class="instructions">In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated. </p> <p class="instructions">Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).</p> <p class="instructions">Cool upside down on cooling rack for at least an hour before removing from pan.</p> <p class="instructions">Cook's Note: Since they're easier to separate use the freshest eggs you can get. </p>ice tea: sugar highhttp://www.blogger.com/profile/06705380947868454726noreply@blogger.com3tag:blogger.com,1999:blog-1760467808425216188.post-62875244872685745612010-02-27T20:35:00.001+11:002010-02-28T17:19:07.515+11:00DB February 2009 - Heaven on a dessert plate<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVzRQ6EE4k8aun_TTDdHX9hnxNLahlWCxvaTi3B5d3F2RS1thspAnaEidsiMHWj9xONpwkAenjaZizGPSg48HnMTpZaI8rjo2-eQSgL2gigGHP9PRtPloskpJT4HKpyPDSTLGzCFXLWKo/s1600-h/tiramisu_pias2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVzRQ6EE4k8aun_TTDdHX9hnxNLahlWCxvaTi3B5d3F2RS1thspAnaEidsiMHWj9xONpwkAenjaZizGPSg48HnMTpZaI8rjo2-eQSgL2gigGHP9PRtPloskpJT4HKpyPDSTLGzCFXLWKo/s400/tiramisu_pias2.jpg" alt="" id="BLOGGER_PHOTO_ID_5443103730243445634" border="0"></a><br />When I saw that the challenge for this month was tiramisu, I was actually disappointed. Tiramisu is the one dessert that I made so many time, I can make it with my eyes close. I even made a post about <a href="http://iceteasugarhigh.blogspot.com/2009/02/green-tea-ramisu.html">green tea-ramisu</a> exactly a year ago. But as I read through the challenge, I found out that we have to make home made mascarpone cheese and the sponge fingers. Whoohooo.. this is surely taking the term "bake from scratch" to a whole new level. Now, this is a challenge!!<br /><br /><strong>The February 2010 Daring Bakers’ challenge was hosted by Aparna of <a href="http://mydiversekitchen.blogspot.com/">My Diverse Kitchen</a> and Deeba of <a href="http://www.passionateaboutbaking.com/">Passionate About Baking</a>. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession. </strong><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfVOHqo6RPk_W-j7Bb5Cr_7ZZqHv0Qlso4-iu1Cmt5rW2N6voXTCWsPzOUl3qBDeAC-XvO8uiXL59a_R5wcCVsU7BE_D-sPTCsuIy192Q5dTG34U3ASTb6bv8fgmHco9FybzROz5_PPvU/s1600-h/tiramisu_pias1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfVOHqo6RPk_W-j7Bb5Cr_7ZZqHv0Qlso4-iu1Cmt5rW2N6voXTCWsPzOUl3qBDeAC-XvO8uiXL59a_R5wcCVsU7BE_D-sPTCsuIy192Q5dTG34U3ASTb6bv8fgmHco9FybzROz5_PPvU/s400/tiramisu_pias1.jpg" alt="" id="BLOGGER_PHOTO_ID_5443103718732199490" border="0"></a><br />I'm super pumped! February also means my best friend's birthday. She loooovveeess tiramisu. As a matter of fact, exactly a year ago I also made her a <a href="http://iceteasugarhigh.blogspot.com/2009/02/green-tea-ramisu.html">tiramisu</a>. She works in Singapore now, but she's flying over for the weekend to celebrate her birthday with me and the rest of the girls.<br /><br />I love the mascarpone cheese!! It took a bit of an effort to make it from scratch, but it is so worth it, and quite a bargain (I never realize how expensive cream cheese are in Indonesia). I'm a bit disappointed with the sponge fingers though. It is so tedious, and it didn't really produce enough sponge fingers for the cake and decoration. Plus, baking with a super small microwave oven means I can only make about 8 sponge fingers at a time, so baking them took forever. The humidity in Indonesia made the sponge fingers quickly looses it's crunchiness. I had to re-bake them before I use them for the decoration.<br /><br />I had a little leftovers, so I decided to make a deconstructed version. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CDPnntf8HNzHhP6wquBY5DKOvLSCfgEcReS23hD2ths2TRveeklbEhFZvWG7t4u1f1k5S9nmGhkpo2AeP64KrntXN1KHQf7fWI1YX50apbStB6w-z420o26SX1VlqGgcBKCmMGUu7WU/s1600-h/tiramisu_deconstructed.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CDPnntf8HNzHhP6wquBY5DKOvLSCfgEcReS23hD2ths2TRveeklbEhFZvWG7t4u1f1k5S9nmGhkpo2AeP64KrntXN1KHQf7fWI1YX50apbStB6w-z420o26SX1VlqGgcBKCmMGUu7WU/s400/tiramisu_deconstructed.jpg" alt="" id="BLOGGER_PHOTO_ID_5443106022270963218" border="0"></a>The following weekend, (I made this cake on Valentine's weekend) my dad ordered 40 mini cakes for his friend's engagement party. I got rave reviews, and an order of 20 more mini cakes followed right after. This time, I also made the green tea version.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKRY-u-gKdreKtI2eLkOCEZQf9ao4pJM5KdvLYAPtX73ComaChh9ThjYcPTOun0jvIvEU80Ss8CkcJMLEFS8FwP2wA7IThQz_pW0_HF5anqns0mivBhPM4OuTkAPPv_8PGWYhldg1pkA/s1600-h/tiramisu_miniCakes.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmKRY-u-gKdreKtI2eLkOCEZQf9ao4pJM5KdvLYAPtX73ComaChh9ThjYcPTOun0jvIvEU80Ss8CkcJMLEFS8FwP2wA7IThQz_pW0_HF5anqns0mivBhPM4OuTkAPPv_8PGWYhldg1pkA/s400/tiramisu_miniCakes.jpg" alt="" id="BLOGGER_PHOTO_ID_5443106035267963794" border="0"></a><br /><p><strong>TIRAMISU</strong></p> <p>(Recipe source: Carminantonio's Tiramisu from <a href="http://projects.washingtonpost.com/recipes/2007/07/11/carminantonios-tiramisu/">The Washington Post, July 11 2007 </a>)<br />This recipe makes 6 servings</p> <p><strong>Ingredients:</strong><br /><strong>For the zabaglione:</strong><br />2 large egg yolks<br />3 tablespoons sugar/50gms<br />1/4 cup/60ml Marsala wine (or port or coffee)<br />1/4 teaspoon/ 1.25ml vanilla extract<br />1/2 teaspoon finely grated lemon zest </p> <p><strong>For the vanilla pastry cream:</strong><br />1/4 cup/55gms sugar<br />1 tablespoon/8gms all purpose flour<br />1/2 teaspoon finely grated lemon zest<br />1/2 teaspoon/ 2.5ml vanilla extract<br />1 large egg yolk<br />3/4 cup/175ml whole milk </p> <p><strong>For the whipped cream:</strong><br />1 cup/235ml chilled heavy cream (we used 25%)<br />1/4 cup/55gms sugar<br />1/2 teaspoon/ 2.5ml vanilla extract </p> <p><strong>To assemble the tiramisu:</strong><br />2 cups/470ml brewed espresso, warmed<br />1 teaspoon/5ml rum extract (optional)<br />1/2 cup/110gms sugar<br />1/3 cup/75gms mascarpone cheese<br />36 savoiardi/ ladyfinger biscuits (you may use less)<br />2 tablespoons/30gms unsweetened cocoa powder </p> <p><strong>Method:</strong><br /><strong>For the zabaglione: </strong><br />Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.<br />In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.<br />Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.<br />Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.</p> <p><strong>For the pastry cream: </strong><br />Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.<br />Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.<br />Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)<br />Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.</p> <p><strong>For the whipped cream:</strong><br />Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.</p> <p><strong>To assemble the tiramisu: </strong><br />Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.<br />Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.<br />In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.</p> <p>Now to start assembling the tiramisu.<br />Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.<br />Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.<br />Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.<br />To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.</p> <p><strong>MASCARPONE CHEESE</strong></p> <p>(Source: Vera’s Recipe for <a href="http://www.bakingobsession.com/2009/05/02/homemade-mascarpone-cheese/">Homemade Mascarpone Cheese</a>)<br />This recipe makes 12oz/ 340gm of mascarpone cheese</p> <p><strong>Ingredients:</strong><br />474ml (approx. 500ml)/ 2 cups whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do)<br />1 tablespoon fresh lemon juice</p> <p><strong>Method:</strong></p> <p>Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.<br />It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.<br />Vera’s notes: The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.<br />Keep refrigerated and use within 3 to 4 days. </p> <p><strong>LADYFINGERS/ SAVOIARDI BISCUITS</strong><br />(Source: Recipe from <a href="http://www.amazon.com/Cordon-Bleu-at-Home/dp/0688097502">Cordon Bleu At Home</a>)<br />This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2" to 3" long) ladyfingers.</p> <p><strong>Ingredients:</strong><br />3 eggs, separated<br />6 tablespoons /75gms granulated sugar<br />3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)<br />6 tablespoons /50gms confectioner's sugar, </p> <p><strong>Method: </strong></p> <p>Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.<br />Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.<br />In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.<br />Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips leaving about 1" space in between the strips.<br />Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.<br />Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.<br />Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.<br />Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.<br />Store them in an airtight container till required. They should keep for 2 to 3 weeks.</p>ice tea: sugar highhttp://www.blogger.com/profile/06705380947868454726noreply@blogger.com26tag:blogger.com,1999:blog-1760467808425216188.post-25999790695160357812010-02-05T02:51:00.006+11:002010-02-05T05:14:11.375+11:00Caramelized Apple & Salted Caramel Nanaimo Bars - DB January 2010<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg8KqnfBtl3aOiAtw3ewwaHSIiAqPrrFLP1kcsKFpen-hBSH4aDcit_R_7d59-Zk1WSmHbx6g1DFztfTVs60OoFrucfAeWMm8UYiCvWv8b2-xrhgqsO5N8Yp_cQO4zpi4DkzwZfI7i6MU/s1600-h/salted+caramel+caramelized+apple+nanaimo+bars.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg8KqnfBtl3aOiAtw3ewwaHSIiAqPrrFLP1kcsKFpen-hBSH4aDcit_R_7d59-Zk1WSmHbx6g1DFztfTVs60OoFrucfAeWMm8UYiCvWv8b2-xrhgqsO5N8Yp_cQO4zpi4DkzwZfI7i6MU/s400/salted+caramel+caramelized+apple+nanaimo+bars.jpg" alt="" id="BLOGGER_PHOTO_ID_5434419082808210834" border="0" /></a><br />Who's been a bad daring baker?<br />Who's been a bad blogger?<br /><br /><span style="font-weight: bold;">I am</span> *sigh*<br /><br />And to make it worst, I've got just about a thousand excuses. I thought about sparing you guys by simply using the classic excuse of "life just get in the way", but, to be honest, I NEED TO VENT! So, lookout folks, this will be a long one! Don't worry, for <span style="font-weight: bold;">those of you who come here for the Daring Baker challenge, just skip my rantings and look for the bold part of this post.</span><br /><br /><span style="color: rgb(102, 102, 102);">Believe me folks when I say this past 2 and a half months is not exactly the highlight of my life. Yes, I'm glad to be home and reunited again with my family. For once after more than 7 years, the Soehoed family household is complete again. And for every new thing, there's a lot of adjusting to do. And the problem over problem that are happening around my family didn't exactly make it easier.<br /><br />The first big thing would be my grandma passing away the night I was suppose to fly to Jakarta which immediately followed by the rapid deterioration of my grandpa's health from the unbearable pain of losing the one thing that keeps him together all these years. If this would happen in my Mum's side of the family, there won't be so much drama. But my Dad's side of the family is something else. I don't even think 'dysfunctional' is a strong enough word to describe it. The 'drama' still lingers until this day, almost 100 days after my grandma's passing. I have mastered a state of ignorance when it comes to my Dad's family, but the thing that bothers me when this 'drama' is on, is how sensitive and stressed out it made my mum and dad. They become very edgy and like any volcano, can erupt with rage at anytime, without prior warning. Small stuff (or shall I say, my bad habit or mistakes) can turn into huge endless argument. Because like me, my parents can be a control freak (to be more politically correct, 'may have some control issues'), so when I don't do things or behave differently as they might have behave in the same situation, they will try to correct it. They are not that controlling, but for someone who's been independent for quite some time, it can be hard to handle sometimes.<br /><br />Second of all, my emotional state. Put a dash of unemployment stress, add a pinch of culture shock, then a cup of homesick, mix it all together then you'll get stress and depression. Not the bad kind that I actually a threat to myself, just the kind where my mood is so foul, everything just becomes wrong and nothing can make me happy. If I sit all day, i'll get bored and would agitate my mom more. If I go out too much, I feel guilty for spending money when I don't have any income coming in. I've been in this state before, baking actually helped me back on my feet the last time. But I've packed a lot of weight lately which sweet treats won't exactly help brings back my happy mood. I don't exactly understand the concept of 'doing nothing'. This state only made worst by the time I spent in the hospital. yess.. I was admitted to the hospital for 6 days for being tested positive for dengue fever and typhoid. yup, I got the double whammy. M said it's Jakarta's way to welcome me back to the tropics. I live here for the first 17 years of my life and not even once I am even close to these two common tropical illness. On top of the 6 crappy days in the hospital, I still had to endure an extra 2 weeks of recovery time since my stamina was just so low and if I'm not careful, the virus might came back, hitting twice as hard. For you unfamiliar with these two illnesses, eventhough they are considered common, but without proper caution, they can be quite deadly. This is also why I miss last month's DB challenge. I've made the gingerbread house, a very ambitious one as well I might add. Due to my bestfriend's wedding commotion happening, I didn't finish decorating the house in time. When I had time to finish it, that's when I started to get high fevers which then leads to hospital time. By the time I came home from the hospital, my stained glass windows have already melted, and my terrace has broken, in short, I give up!<br /><br />I still don't regret coming home. It's all a matter of self-adjustments so I can finally settle down. It's getting better and better everyday. I'm more used to living with my parents again, I'm starting to find things to do, projects to do while I sort out my career direction. and... i'm starting to bake again.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg8KqnfBtl3aOiAtw3ewwaHSIiAqPrrFLP1kcsKFpen-hBSH4aDcit_R_7d59-Zk1WSmHbx6g1DFztfTVs60OoFrucfAeWMm8UYiCvWv8b2-xrhgqsO5N8Yp_cQO4zpi4DkzwZfI7i6MU/s1600-h/salted+caramel+caramelized+apple+nanaimo+bars.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg8KqnfBtl3aOiAtw3ewwaHSIiAqPrrFLP1kcsKFpen-hBSH4aDcit_R_7d59-Zk1WSmHbx6g1DFztfTVs60OoFrucfAeWMm8UYiCvWv8b2-xrhgqsO5N8Yp_cQO4zpi4DkzwZfI7i6MU/s400/salted+caramel+caramelized+apple+nanaimo+bars.jpg" alt="" id="BLOGGER_PHOTO_ID_5434419082808210834" border="0" /></a><br /><span style="color: rgb(102, 102, 102);"><br /><span style="color: rgb(0, 0, 0); font-weight: bold;">Aanndd.. here's the part where I stop my whining and get back to this month's DB challenge. This is the first time I ever heard about Nanaimo bars and my first time making graham crackers from scratch. I might say it is becoming one of my favourites. I didn't make it gluten-free though, it's not that easy to find gluten-free flour here. The nanaimo bars itself is also a treat and not at all hard to make.<br /><br /></span></span><span style="font-weight: bold;">The January 2010 Daring Bakers’ challenge was hosted by Lauren of </span><a style="font-weight: bold;" href="http://www.celiacteen.com/">Celiac Teen</a><span style="font-weight: bold;">. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and </span><a style="font-weight: bold;" href="http://www.nanaimo.ca/" title="www.nanaimo.ca">www.nanaimo.ca</a><span style="font-weight: bold;">.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLsZr05d0Iuh-nmje1jeTitC68-e0sFI9IzqNbY6kT8Eqy-VPRLmh9acc_l2ywirtjthCUD6aX3B9uhuTYOMv0mCWbHsRr4UVM6_k0HC9nwTjh5wBejtgm8n6Gt6FmHRM8u4_ZqHOQfZI/s1600-h/salted+caramel+caramelized+apple+nanaimo+bars2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLsZr05d0Iuh-nmje1jeTitC68-e0sFI9IzqNbY6kT8Eqy-VPRLmh9acc_l2ywirtjthCUD6aX3B9uhuTYOMv0mCWbHsRr4UVM6_k0HC9nwTjh5wBejtgm8n6Gt6FmHRM8u4_ZqHOQfZI/s400/salted+caramel+caramelized+apple+nanaimo+bars2.jpg" alt="" id="BLOGGER_PHOTO_ID_5434446982189279186" border="0" /></a><br /><span style="font-weight: bold;">For the flavours, I chose to add caramelized apple in the custard part and a thin layer of salted caramel in between the crust and the custard. these bars are quite rich, that's why I only made about a quarter of the recipe. Even that makes about 10 of 2cm x 5cm bars with a thickness of around 3 cm.</span><br /><span style="color: rgb(102, 102, 102);"><span style="color: rgb(0, 0, 0);"></span><br /></span><p><span style="font-weight: bold;">For Gluten-Free Graham Wafers</span><br />Ingredients<br />1 cup (138 g) (4.9 ounces) Sweet rice flour (also known as glutinous rice flour)<br />3/4 cup (100 g) (3.5 ounces) Tapioca Starch/Flour<br />1/2 cup (65 g) (2.3 ounces) Sorghum Flour<br />1 cup (200 g) (7.1 ounces) Dark Brown Sugar, Lightly packed<br />1 teaspoon (5 mL) Baking soda<br />3/4 teaspoon (4 mL ) Kosher Salt<br />7 tablespoons (100 g) (3 ½ ounces) Unsalted Butter (Cut into 1-inch cubes and frozen)<br />1/3 cup (80 mL) Honey, Mild-flavoured such as clover.<br />5 tablespoons (75 mL) Whole Milk<br />2 tablespoons (30 mL) Pure Vanilla Extract </p> <p>Directions:<br />1. In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.<br />2. In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.<br />3. Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.<br />4. Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.<br />5. Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).<br />6. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.<br />7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows.<br />8. Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.<br />9. When cooled completely, place enough wafers in food processor to make 1 ¼ cups (300 mL) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.</p> <p><span style="font-weight: bold;">Nanaimo Bars</span><br />Ingredients:</p> <p>For Nanaimo Bars<span style="font-weight: bold;"> — Bottom Layer</span><br />1/2 cup (115 g) (4 ounces) Unsalted Butter<br />1/4 cup (50 g) (1.8 ounces) Granulated Sugar<br />5 tablespoons (75 mL) Unsweetened Cocoa<br />1 Large Egg, Beaten<br />1 1/4 cups (300 mL) (160 g) (5.6 ounces) Gluten Free Graham Wafer Crumbs (See previous recipe)<br />1/2 cup (55 g) (1.9 ounces) Almonds (Any type, Finely chopped)<br />1 cup (130 g) (4.5 ounces) Coconut (Shredded, sweetened or unsweetened)</p> <p>For Nanaimo Bars — <span style="font-weight: bold;">Middle Layer</span><br />1/2 cup (115 g) (4 ounces) Unsalted Butter<br />2 tablespoons and 2 teaspoons (40 mL) Heavy Cream<br />2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)<br />2 cups (254 g) (8.9 ounces) Icing Sugar </p> <p>For Nanaimo Bars — <span style="font-weight: bold;">Top Layer</span><br />4 ounces (115 g) Semi-sweet chocolate<br />2 tablespoons (28 g) (1 ounce) Unsalted Butter </p> <p>Directions:<br />1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.<br />2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.<br />3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.</p>ice tea: sugar highhttp://www.blogger.com/profile/06705380947868454726noreply@blogger.com1tag:blogger.com,1999:blog-1760467808425216188.post-6242968593325092362009-10-27T22:00:00.001+11:002009-10-28T02:03:05.634+11:00French Macaroons - Daring Baker October 2009<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwuLO1Cvx1F5Npptc0H3TRTnocWfwphfVUqLvtsxFmMSZVp5t8y_9MoaiJYS7nZSlSCFhPzocRP8vs0nrqVoiLJwjDSZHY6HpwhL7tvOhhepjwjV8EaIdtwJekPu2d_4tzKl6fO6Mm_Q/s1600-h/DSC_0088.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwuLO1Cvx1F5Npptc0H3TRTnocWfwphfVUqLvtsxFmMSZVp5t8y_9MoaiJYS7nZSlSCFhPzocRP8vs0nrqVoiLJwjDSZHY6HpwhL7tvOhhepjwjV8EaIdtwJekPu2d_4tzKl6fO6Mm_Q/s400/DSC_0088.JPG" alt="" id="BLOGGER_PHOTO_ID_5397291398396244834" border="0" /></a><br />Where did time go? I haven't had the chance to blink yet, and it's time for another daring baker's challenge.<br /><br />First of all, you must forgive the lack of creativity in the photos, nor the quality the photos I might say. I'm in the midst of moving back to Jakarta, and I barely have a chair to sit on, let alone a table to shoot the macaroons. I had to do it on a piece of chopping board on the floor. My apartment is completely empty now. The boxes was picked up today to be shipped to Jakarta. I still can't believe that a tiny person can accumulate so much stuff. My cargo actually weighs a shocking 400 kgs!! These past weeks has been filled with packing, packing and more packing. It's not an easy job to pack 7 years of your life!!<br /><br />The reality is starting to sink in now.. 15 more days to go.. No turning back!!<br /><br />Even in the midst of my move, my bestfriend made a request for some of my baked goods. She consider this as her way to ask for a piece of me to stay here with her. She is planning to freeze some so she can enjoy my homemade baked goods, even if I can't be here to make it for her. Not easy ones I might add. She asked for hot cross buns, croissant and macaroons. That's why I was quite overjoyed when I found out that this month's challenge is french macaroons.<br /><br />Before I start yapping about the macaroons, here is the mandatory lines that need to be said each month: <strong>The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.</strong><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIewHj9Mv4qqnlt9yByHLQHcezJg-SnTruF-p6BuQ-IJSSBrHid0fvRuTflgOcmw_G21QSbcte-584Kj7Q1J2uRfXer7KFf1jHeYwLyJF_RUUZGwCUsCXqC927FpBUx85s-ovz9KnLUtc/s1600-h/DSC_0089.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIewHj9Mv4qqnlt9yByHLQHcezJg-SnTruF-p6BuQ-IJSSBrHid0fvRuTflgOcmw_G21QSbcte-584Kj7Q1J2uRfXer7KFf1jHeYwLyJF_RUUZGwCUsCXqC927FpBUx85s-ovz9KnLUtc/s400/DSC_0089.JPG" alt="" id="BLOGGER_PHOTO_ID_5397292374580645026" border="0" /></a><br /><br />I made <a href="http://iceteasugarhigh.blogspot.com/2008/12/blog-post_31.html">macaroons before</a>, but this recipe is new for me. I was not in the mood of making dozens and dozens of macaroons. My goal is only make enough macaroons for my friend, I don't think I'm up for macaroons these coming days, and M is not the type of person to crave for them unless I put it in front of his eyes. So leaving some in the freezer is definitely not an option, nor carrying them all the way to Jakarta (don't think they travel well). So in the flavours, I have to take my friends taste buds into consideration. She doesn't really like rich desserts, she is more into fresh stuff, something fruity perhaps. So in welcoming Spring which finally has sprung here in Melbourne, I decided to showcase some of spring and tropical fruits like kiwi, watermelon and lychee. I still put in chocolate as it is always a safe option. However, I don't feel like making 6 (oh, I forgot to mention lavender & rose) different buttercream/ganache, so I decided to use cream cheese buttercream and just put the different pate de fruit in the middle. I planned to made the turkish delight for the centre of the rose macaroons, but was just to overwhelmed with everything, so decided to cross the road to Thomas Dux Grocer and pick up a pariya turkish delight. I wanted to colour the shells, but I think I was in a hurry when I did the macarooning after colouring the batch, the white shells are the only ones that work. So I got creative and use the white shells and paint different colours on them to indicate the flavours. It's pretty too =)<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaomv1WKnORekREsUo-9T2tFfLQ6jk7C6DmfuWhAlCDzQ72U8U0bC-t1kjgxvD-4lLyD2kJ_m8AgRV9D9IPM7psG3Fsc32QPO05AnwfpBZ5Qx2M5lg2nawaBABFgSNaRDb9UgSOn9A1EE/s1600-h/DSC_0070.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaomv1WKnORekREsUo-9T2tFfLQ6jk7C6DmfuWhAlCDzQ72U8U0bC-t1kjgxvD-4lLyD2kJ_m8AgRV9D9IPM7psG3Fsc32QPO05AnwfpBZ5Qx2M5lg2nawaBABFgSNaRDb9UgSOn9A1EE/s400/DSC_0070.JPG" alt="" id="BLOGGER_PHOTO_ID_5397293810342001266" border="0" /></a><span style="font-weight: bold;font-size:78%;" ></span><span style="font-weight: bold;">lychee</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOeIh039Hp_ViIne3hz9EMlDYG-Xz6Z3iEzbcBDCuK2tnS3M-0Ghfp-58xfmYYdi7ILYTCm9KUYcOAgCDMGawpUIXVX2nSFEkdGsTCgdyCT6z1oeOmEC9TNioIbPgwy-J09MYPkhiq4QU/s1600-h/DSC_0073.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOeIh039Hp_ViIne3hz9EMlDYG-Xz6Z3iEzbcBDCuK2tnS3M-0Ghfp-58xfmYYdi7ILYTCm9KUYcOAgCDMGawpUIXVX2nSFEkdGsTCgdyCT6z1oeOmEC9TNioIbPgwy-J09MYPkhiq4QU/s400/DSC_0073.JPG" alt="" id="BLOGGER_PHOTO_ID_5397294442760365234" border="0" /></a><span style="font-weight: bold;">kiwi</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSuB3saOzG7AJKvHO4GDj3oIqzAJuCVsds9YteXaZFyhWdjtcumyhosguuC22OzdArCw7JrMy-XHgtioTpNnXUF_0epCjOaD7C0VbkyzAFt9lyl9eK_H9STQDRkC-e9Df_F5IyMp0GQUg/s1600-h/DSC_0075.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSuB3saOzG7AJKvHO4GDj3oIqzAJuCVsds9YteXaZFyhWdjtcumyhosguuC22OzdArCw7JrMy-XHgtioTpNnXUF_0epCjOaD7C0VbkyzAFt9lyl9eK_H9STQDRkC-e9Df_F5IyMp0GQUg/s400/DSC_0075.JPG" alt="" id="BLOGGER_PHOTO_ID_5397295257516058946" border="0" /></a><span style="font-weight: bold;">rose with turkish delight centre</span><br /></div><br />This would be the last daring baker's challenge I bake in Melbourne.. sob sob.. In the good side, I'm moving to a bigger house with more crockery and tableware to play with. However, an insufficient oven (believe it or not, my mom only have a small microwave oven!!) and the daunting humidity looms.<br /><br />As always, thank you ladies for yet another fun challenge. Till next month =)<br /><br />**PS: I'm sorry if I don't have time to comment on your macaroons, I don't have a computer anymore, let alone an internet connection. I'll try my best, but no promises. The only time I can be online is at M's house, and I can't be too long, as he needs the computer too.**ice tea: sugar highhttp://www.blogger.com/profile/06705380947868454726noreply@blogger.com19tag:blogger.com,1999:blog-1760467808425216188.post-92051207303973355742009-10-01T13:28:00.009+10:002009-10-02T09:10:48.316+10:00Time to get the rolling pins out! - DB does vol au vent4 days late, but I come with 4 different variations of vol au vent. I must admit, I cringed when I read that this month's DB challenge involves puff pastry. I've made a couple of successful puff pastry in the past, but I'm still not comfortable in doing any lamented dough. I always find it quite temperamental. But, when you get it right, it is so worth the effort.<br /><h2 style="font-weight: normal;font-family:trebuchet ms;"><span style="font-size:100%;">The September 2009 Daring Bakers' Challenge has been chosen by Steph of <a href="http://awhiskandaspoon.wordpress.com/">a whisk and a spoon</a>. Steph chose Vols-au-Vent, which we are pretty sure in French means, “After one bite we could die and go to heaven!” </span></h2><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4dO-JfzJFf4YUzE75eal1Q6RrxPcqBrdvHO_uh0YyFVhjAT9fhudgWCyLm4au1OjKKeZJAHsseUYUcuz3fxvfwTGJg0bkR_2NIGIpq7hteQleMTOPlypFDG9HV1hjhbZ04zWJ_UFJqxM/s1600-h/vol+au+vent+-+sweet.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4dO-JfzJFf4YUzE75eal1Q6RrxPcqBrdvHO_uh0YyFVhjAT9fhudgWCyLm4au1OjKKeZJAHsseUYUcuz3fxvfwTGJg0bkR_2NIGIpq7hteQleMTOPlypFDG9HV1hjhbZ04zWJ_UFJqxM/s400/vol+au+vent+-+sweet.jpg" alt="" id="BLOGGER_PHOTO_ID_5387771549790414498" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAmCOsWDpEkHWiDCPLdzymtaENC8uMS0y8Ks_9bj94sBSxiqxNTab29GtvIWAd7C_rhzkLH_AtJuQRDsIKk3mrPo-HwDA-t_82q66r09TyXIuCCXxo8T4ma8NJyAjyeaWVTAUkSlbE2yg/s1600-h/vol+au+vent+-+savoury.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAmCOsWDpEkHWiDCPLdzymtaENC8uMS0y8Ks_9bj94sBSxiqxNTab29GtvIWAd7C_rhzkLH_AtJuQRDsIKk3mrPo-HwDA-t_82q66r09TyXIuCCXxo8T4ma8NJyAjyeaWVTAUkSlbE2yg/s400/vol+au+vent+-+savoury.jpg" alt="" id="BLOGGER_PHOTO_ID_5387770301349111106" border="0" /></a><br /><br />As always, I want to try to do as much varieties as I can. I have lots of leftover in my fridge, so I decided to use them as I can. I ended up making 2 savouries, and 2 sweets. In the spirit of Ramadhan, I made some opor ayam, and I still have some leftover, so I shredded the chicken and thicken the soup and made it as one of the savoury filling. For the other savoury one, I use up some leftover from the chicken sweet chilly mayo wrap, my yesterday's lunch.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmwTvCPSj0DNTYmSXdoz-nsgyJXvErIudbuWAM8NKxFO1MDZcJQOnY1FeMt3-w9PndcfE_ZNurdmA6n54sLgRSmpdQ4mQZgg3WP_v5cWo3Ted3s4QDn4-SoJ7FmFRrw06m7bAp-AVX9vc/s1600-h/vol+au+vent+-+lemonLavender.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 295px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmwTvCPSj0DNTYmSXdoz-nsgyJXvErIudbuWAM8NKxFO1MDZcJQOnY1FeMt3-w9PndcfE_ZNurdmA6n54sLgRSmpdQ4mQZgg3WP_v5cWo3Ted3s4QDn4-SoJ7FmFRrw06m7bAp-AVX9vc/s400/vol+au+vent+-+lemonLavender.jpg" alt="" id="BLOGGER_PHOTO_ID_5387770294477869234" border="0" /></a><br /><br />For the sweets, I incorporate leftover salted caramels from my boss' order and the IMBC (Italian Meringue Buttercream) leftover from the cake order last weekend. I transform the IMBC into 2, one gets a burnt sugar syrup added to them to make burnt sugar frosting, and the other one was whipped together with a lavender syrup. I paired the burnt sugar frosting with layers of salted caramel and chocolate ganache. Whereas the lavender frosting got paired with Yuzu lemon curd. This is particularly my favourite. The tartness from the curd complements the sweetness of the frosting beautifully with a slight lavender undertone. Perfect to welcomes the spring (which is suppose to come by now, but it is still bloody cold here).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMPwfXE6ef7Zqrehzkz4i8iqjouG7FeV9RsA5ED5C2V8ynesIzDxjxNLR_66Fbgz2m5mXv3uEHhnAYP3G_BqXcK1rh4q-xsA_1fufc_pdNAl2yldPfALqYTER7mfXLUWAgxlllYzZm7I/s1600-h/vol+au+vent+-+chocolateSalted+caramel.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 295px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMPwfXE6ef7Zqrehzkz4i8iqjouG7FeV9RsA5ED5C2V8ynesIzDxjxNLR_66Fbgz2m5mXv3uEHhnAYP3G_BqXcK1rh4q-xsA_1fufc_pdNAl2yldPfALqYTER7mfXLUWAgxlllYzZm7I/s400/vol+au+vent+-+chocolateSalted+caramel.jpg" alt="" id="BLOGGER_PHOTO_ID_5387769939544209010" border="0" /></a><br />Check out the Daring Bakers roundup for other fantastic vol au vent. Thanks again ladies for the sweet challenge =)ice tea: sugar highhttp://www.blogger.com/profile/06705380947868454726noreply@blogger.com7tag:blogger.com,1999:blog-1760467808425216188.post-84816484732520671762009-08-27T06:00:00.006+10:002009-08-27T06:00:00.372+10:00A lesson in Hungarian - Dobos Torte, DB August 2009<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUdSAnjn98vRGEzli8ZFrgZ7sLgArWjV1o5RA1NspBd5zP1WzguNNd3X9YydGhHXeNL2dMvQl5PsWfd7LP9lgm1-n9_vE4m0GbBnJ0MBSd0UBs2fAc65zkugO6ji1ZvlI0saYh8gVgbfI/s1600-h/dobosTorte2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUdSAnjn98vRGEzli8ZFrgZ7sLgArWjV1o5RA1NspBd5zP1WzguNNd3X9YydGhHXeNL2dMvQl5PsWfd7LP9lgm1-n9_vE4m0GbBnJ0MBSd0UBs2fAc65zkugO6ji1ZvlI0saYh8gVgbfI/s400/dobosTorte2.jpg" alt="" id="BLOGGER_PHOTO_ID_5374283728971682674" border="0" /></a><br /><br />Yup, it's that time of the month again.<br /><br /><strong>The August 2009 Daring Bakers' challenge was hosted by Angela of <a href="http://www.aspoonfulofsugar.net/wp/">A Spoonful<br />of Sugar</a> and Lorraine of <a href="http://www.notquitenigella.com/">Not Quite Nigella</a>. They chose the spectacular Dobos<br />Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite<br />Desserts from the Classic Caffés of Vienna, Budapest, and Prague. </strong><br /><br />It's been a while since I last make a layered cake, not for myself anyway, so I welcomed this month's challenge with open arms =).<br /><br />This is the first time I heard about Dobos Torte. After a quick consultation with Google, I found out that Dobos Torte is Hungarian in origin and basically means a layered sponge cake with chocolate buttercream. And, not to forget, the trademark caramel glazed sponge cake layers that forms a fan-like decoration on top of the cake.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTo5tsHZfvFHfRhDRTO9gXzXjXuS_6vGZR8MvC4_aUd4wcnb7F5YpEchuVocrKhsKNc3-6Z2iAQKDMCJ6WbL1DpYXNCTajlVSM0EOdT_9q7OJP-8AmMeFVZmqtFTzRXxqdF7gFuMMaQZw/s1600-h/dobosTorte3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTo5tsHZfvFHfRhDRTO9gXzXjXuS_6vGZR8MvC4_aUd4wcnb7F5YpEchuVocrKhsKNc3-6Z2iAQKDMCJ6WbL1DpYXNCTajlVSM0EOdT_9q7OJP-8AmMeFVZmqtFTzRXxqdF7gFuMMaQZw/s400/dobosTorte3.jpg" alt="" id="BLOGGER_PHOTO_ID_5374283735433414050" border="0" /></a><br /><br />Although it is quite time consuming and quite fiddley, this recipe is quite simple. The texture of the sponge cake is one of the best I ever had. I made three mini cakes, I didn't play around with the flavours nor the presentation too much this month. I did had a bit of fun with the caramel-glazed sponge layer.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdcN0D2vQTTs-w4EaOy5OqF_HSOYLMZnpT5OQBxdZcvD3y9S8uz64Ye_SLRtF3wMpSxCgJmKQLr3FDuZ4irhzThyphenhyphenaBflRhBp3-kvNgF_fgTf4hKGlTvqtLFzb5Wp1TmvbOU5xGlQfsps8/s1600-h/DobosTorte1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 349px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdcN0D2vQTTs-w4EaOy5OqF_HSOYLMZnpT5OQBxdZcvD3y9S8uz64Ye_SLRtF3wMpSxCgJmKQLr3FDuZ4irhzThyphenhyphenaBflRhBp3-kvNgF_fgTf4hKGlTvqtLFzb5Wp1TmvbOU5xGlQfsps8/s400/DobosTorte1.jpg" alt="" id="BLOGGER_PHOTO_ID_5374283720392687346" border="0" /></a><br /><br />Thanks ladies for yet another tasty challenge =)<br /><br /><p><strong>Sponge cake layers</strong></p> <ul><li>6 large eggs, separated, at room temperature</li><li>1 1/3 cups (162g) confectioner's (icing) sugar, divided</li><li>1 teaspoon (5ml) vanilla extract</li><li>1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)</li><li>pinch of salt</li></ul> <p><strong>Chocolate Buttercream</strong></p> <ul><li>4 large eggs, at room temperature</li><li>1 cup (200g) caster (ultrafine or superfine white) sugar</li><li>4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped</li><li>2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.</li></ul> <p><strong>Caramel topping</strong></p> <ul><li>1 cup (200g) caster (superfine or ultrafine white) sugar</li><li>12 tablespoons (180 ml) water</li><li>8 teaspoons (40 ml) lemon juice</li><li>1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)</li></ul> <p><strong>Finishing touches</strong></p> <ul><li>a 7” cardboard round</li><li>12 whole hazelnuts, peeled and toasted</li><li>½ cup (50g) peeled and finely chopped hazelnuts</li></ul> <p><strong>Directions for the sponge layers:</strong></p> <p>NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.</p> <p>1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).<br />2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.)<br />3.Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)</p> <p>4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.<br />5.Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)</p> <p><br /><strong>A baked layer.</strong></p> <p><strong>Directions for the chocolate buttercream:</strong></p> <p>NB. This can be prepared in advance and kept chilled until required.</p> <p>1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.<br />2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.<br />3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.<br />4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.<br />5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.</p> <p><em>Lorraine's note: If you're in Winter just now your butter might not soften enough at room temperature, which leads to lumps forming in the buttercream. Male sure the butter is of a very soft texture I.e. running a knife through it will provide little resistance, before you try to beat it into the chocolate mixture. Also, if you beat the butter in while the chocolate mixture is hot you'll end up with more of a ganache than a buttercream!</em></p> <p><strong>Directions for the caramel topping:</strong></p> <p>1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.<br />2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.<br />3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn't just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.</p> <p><em>Angela's note: I recommend cutting, rather than scoring, the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8” silicon round form, then I highly recommend placing the wedges in that for easy removal later and it also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.</em></p> <p><strong>Assembling the Dobos</strong></p> <p>1.Divide the buttercream into six equal parts.<br />2.Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.<br />3.Optional: press the finely chopped hazelnuts onto the sides of the cake.<br />4.Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.</p>ice tea: sugar highhttp://www.blogger.com/profile/06705380947868454726noreply@blogger.com40tag:blogger.com,1999:blog-1760467808425216188.post-53610388961793687862009-08-26T22:30:00.000+10:002009-08-27T00:35:55.113+10:00A musical birthday<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN2NONPQKOmdrZdIybgoDpVvuW_Zqdxv2PYihHEapATFAFuerjEqAsXKASH68htQU5DHLpGsnO6vyq5b3QlGlXtJJrWUtzsQC9sBUXBoy8RRbnRAwXOouiMhVKaPDNZTKGe5_ROrQyK8A/s1600-h/DSC_0222.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN2NONPQKOmdrZdIybgoDpVvuW_Zqdxv2PYihHEapATFAFuerjEqAsXKASH68htQU5DHLpGsnO6vyq5b3QlGlXtJJrWUtzsQC9sBUXBoy8RRbnRAwXOouiMhVKaPDNZTKGe5_ROrQyK8A/s400/DSC_0222.JPG" alt="" id="BLOGGER_PHOTO_ID_5374279836949979250" border="0" /></a><br />Whoa! I'm swamped with cake orders this month. Well, not really, but when you have a full time job and a dad visiting, 3 big cake orders is quite a handful for a 2 weeks span. The first one is a cupcake tower for my friend's wedding which I will blog later this week. And the second one, is a birthday cake for a special little girl who turns 14. Almost a woman =).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzPBLfd0ydSzOBKpw8ut1l1cFQ2tZT5mnXIfRoVSHnOOwSIIJjU-pcpLegz9qhfPQP1ghcHCscnbWEyhqlRSH6PmWTKBqvZDpurO6XI0hPPim7h_tlaVXJwTpICHGHePCr5uoeqZtvb3g/s1600-h/DSC_0216.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzPBLfd0ydSzOBKpw8ut1l1cFQ2tZT5mnXIfRoVSHnOOwSIIJjU-pcpLegz9qhfPQP1ghcHCscnbWEyhqlRSH6PmWTKBqvZDpurO6XI0hPPim7h_tlaVXJwTpICHGHePCr5uoeqZtvb3g/s400/DSC_0216.jpg" alt="" id="BLOGGER_PHOTO_ID_5374279827460687714" border="0" /></a><br /><br />She loves music, so she wants a musical themed cake. At first she wanted a guitar shaped cake. But I'm pressed for time and I'm not that daring enough nor skillful enough to decorate a 3D cake just yet. So I suggested something similar. I based this design on Planet Cake's exploding star cake that I made in the Basic 101 class, but replacing the stars with a guitar and making it into a two tier cake. For an extra touch, I painted some musical notes on the cake using black food colouring.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG4J-8HfNWz9bGMkmhQFMShZdySIy43AeHENXpn7T-Cr2ptZVgDAy6sFO_VwwBbWMJH32ZiHE8LHD2_S2bE6FhnPLxICdBQbBCWBMUOiEb_thfhD8TJTSWiejNmcbe-gFMcG0FWgvkKhQ/s1600-h/DSC_0213.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG4J-8HfNWz9bGMkmhQFMShZdySIy43AeHENXpn7T-Cr2ptZVgDAy6sFO_VwwBbWMJH32ZiHE8LHD2_S2bE6FhnPLxICdBQbBCWBMUOiEb_thfhD8TJTSWiejNmcbe-gFMcG0FWgvkKhQ/s400/DSC_0213.JPG" alt="" id="BLOGGER_PHOTO_ID_5374279820068058242" border="0" /></a><br /><br />Phew! two orders down, one more to go!<br /><br />For detailed recipe on the cake and the ganache I use, please refer back to this <a href="http://iceteasugarhigh.blogspot.com/2009/04/mcburger-birthday-cake.html">post</a>.ice tea: sugar highhttp://www.blogger.com/profile/06705380947868454726noreply@blogger.com4tag:blogger.com,1999:blog-1760467808425216188.post-33950998984031773762009-08-12T17:58:00.000+10:002009-08-12T17:58:00.401+10:00A taste of home - Nasi tim ayam jamur (Chicken rice with mushroom)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYuTZr2zf_iNe7jzh_4mGTGcYYlpiix0dA_aTHKrV52yYtZfKVhwzUCfLZKQRmHGAubb5dBsCb7qz2LJVtAg_-Y22578XDQZivLU1xMtRjS8jamEq0FQwyiwA8iEhU5zhrYXNjjCZaMGs/s1600-h/DSC_0104.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYuTZr2zf_iNe7jzh_4mGTGcYYlpiix0dA_aTHKrV52yYtZfKVhwzUCfLZKQRmHGAubb5dBsCb7qz2LJVtAg_-Y22578XDQZivLU1xMtRjS8jamEq0FQwyiwA8iEhU5zhrYXNjjCZaMGs/s400/DSC_0104.JPG" alt="" id="BLOGGER_PHOTO_ID_5368878573409548770" border="0" /></a><br /><br />My dad is visitting for two weeks. This means a lot of eating out =). However, for his lunches, I like to cook for him so he doesn't have to end up settling with greasy chinese food most of the time since it's the easiest and closest thing from my house.<br /><br />This dish was actually a request from a good friend who fell ill and crave for comforting homemade food. His girlfriend cooks to kill so these times, I gladly fill in the role of nourishing him. I've never tried making this dish before, and it is one of my childhood favourites, so when he requested, I happily obeyed it.<br /><br />I didn't think that this dish was this simple to make. I usually avoids anything that requires steaming, but to my surprise, the rice is actually steamed separately from the chicken, so I can actually make the rice as per the normal way of making rice, in the rice cooker. Only this time, the rice is cooked in chicken stock, not water to achieve the fragrant and tasty chicken rice. Using homemade chicken stock takes this dish into a different level.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilacUZaIObItsrPZ-s0C-AED0VoWYGgYVr3voPQPpMRGNHBPjVDgaBw9dpesUtuobWEyj9ibSMfXB3MyFSfUcYS17Xu-eqCHuY3FwM6NJHfNZntUXJfQk3e_f6B1L2F_JEAxIHhUqUWgE/s1600-h/DSC_0111.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilacUZaIObItsrPZ-s0C-AED0VoWYGgYVr3voPQPpMRGNHBPjVDgaBw9dpesUtuobWEyj9ibSMfXB3MyFSfUcYS17Xu-eqCHuY3FwM6NJHfNZntUXJfQk3e_f6B1L2F_JEAxIHhUqUWgE/s400/DSC_0111.JPG" alt="" id="BLOGGER_PHOTO_ID_5368878561954931202" border="0" /></a><br /><br />Nasi tim ayam jamur (Chicken rice with mushroom)<br /><span style="font-size: 85%;"><strong><span style="color: rgb(153, 0, 0);"><br /></span></strong></span><span style="font-size: 85%;"><strong><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);">Chicken rice</span><br /></span></strong>2 cups of rice<br />250ml chicken stock (preferably homemade)<br />water<br />2 tbsp soy sauce<br />1 tsp sugar<br />a dash of sesame oil<br />1 cm ginger, crushed<br />2 clove of garlic, finely sliced<br /><br />Wash rice and rinse thoroughly. In a rice cooker, mix chicken stock, water, soy sauce, sugar, sesame oil, ginger and garlic. Add cleaned rise and cook until it's done.<br /></span><br /><span style="font-size: 85%;"><strong><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);"><br />For the chicken</span><br /></span></strong>2 boneless chicken thigh fillet, remove excess fat, diced<br />50-80g of button mushroom or swiss brown<br />4 cloves of garlic, finely chopped<br />2 cm ginger, crushed<br />sauce (for the sauce, I didn't actually measure it, mix according to your taste, the taste you should get is a strong garlicky & gingery flavour with a sweet undertone from the soy sauce):<br />soy sauce, oyster sauce, ketjap manis, salt, pepper, sugar, sesame oil, chinese five spice powder, corn starch, vegetable oil<br /><br />Marinate chicken pieces with a bit of dark soy, sesame oil, sugar and 1 tbsp corn starch for 1-2 hours. Saute garlic and ginger in hot oil, add chicken pieces until cooked through, add the sauce.<br /><br /><strong><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);"></span></span></strong><strong style="color: rgb(0, 0, 0);">Soup</strong><br />250 ml chicken stock<br />1 cm ginger, crushed<br />1 clove of garlic, crushed<br />salt & pepper to taste<br />1 tbsp of soy sauce<br />dash of sesame oil<br /></span><span style="font-size: 85%;"><br />In a heavy based saucepan, saute garlic and ginger with a bit of oil. Pour in the stock and cook until boiling. Season with soy sauce, salt & pepper to taste.<br /></span>ice tea: sugar highhttp://www.blogger.com/profile/06705380947868454726noreply@blogger.com3tag:blogger.com,1999:blog-1760467808425216188.post-32390272507378437362009-08-11T19:39:00.001+10:002009-08-12T10:49:25.103+10:00Quince & Apple Crisps with Rum Raisin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsemeo3rYiQH6RMjMIr4Y_j3LBhn6m8kXPwApjyjN4zdi98G0O-0wqboLVnJ-46HdVcIZGfLthwmNjdUvlQ1Jke1jD2dHzr3H7xESuZujc-sKxn6e4747Ag89i-DJ1VWjdRA5uvqgvv_8/s1600-h/DSC_0097.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 280px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsemeo3rYiQH6RMjMIr4Y_j3LBhn6m8kXPwApjyjN4zdi98G0O-0wqboLVnJ-46HdVcIZGfLthwmNjdUvlQ1Jke1jD2dHzr3H7xESuZujc-sKxn6e4747Ag89i-DJ1VWjdRA5uvqgvv_8/s400/DSC_0097.JPG" alt="" id="BLOGGER_PHOTO_ID_5368862880772729762" border="0" /></a><br /><br />I have a friend that is obsessed with apple crumble. She can skip meals when she knows I'm making apple crumble just so she have enough room in her stomach for my crumble. She can easily polish off one whole pan of apple crumble by herself in one seating. That actually what she did last year when I made her a big pan of apple crumble for her birthday.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfi4C_ajw6cOwVrWi8Ptxql8invR8lkbHdiC7rktpheqlhMW0Txf1gXTzKw13TsXEgLWVppz1PaQVYdy0o1ZK4v7v4hgruFF0aHnBSv2ECJxX0GJmbRDHJxXSMnrHLeMk_dBW-XMpzSQ/s1600-h/DSC_0086.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 280px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfi4C_ajw6cOwVrWi8Ptxql8invR8lkbHdiC7rktpheqlhMW0Txf1gXTzKw13TsXEgLWVppz1PaQVYdy0o1ZK4v7v4hgruFF0aHnBSv2ECJxX0GJmbRDHJxXSMnrHLeMk_dBW-XMpzSQ/s400/DSC_0086.JPG" alt="" id="BLOGGER_PHOTO_ID_5368862886782860082" border="0" /></a><br /><br />Sadly, this year, her birthday falls the day before my exam, so eventhough it's already a month late, she still demands her birthday apple crumble. I usually use my ex housemate's recipe where she used canned apple and muesli and desiccated coconut in the crust. But eversince I encounter this recipe in the Bon Appetit special thanksgiving issue more than 2 years ago, I never look back. It is definitely requires a lot more work and time consuming. But if you plan your meals cleverly, this dish can actually be done in steps over a couple of days. No shortcuts here either. I love the combination of quince and apple. It gives an interesting texture to the dish. The rum raisin gives an extra punch too.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIVgzvWFj_a-dGd6jl56IwxnfTjGvna2Dhl2T67CulGYl5r_ESlr13wXWl2TT8MPzRDWuA5FfeUCwOGo5jjj2fxYJQWnpUxprCxPQmtifr0R9WrqZtJ420oy7ZaWeewhv40Bhwpq9snp0/s1600-h/DSC_0122.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIVgzvWFj_a-dGd6jl56IwxnfTjGvna2Dhl2T67CulGYl5r_ESlr13wXWl2TT8MPzRDWuA5FfeUCwOGo5jjj2fxYJQWnpUxprCxPQmtifr0R9WrqZtJ420oy7ZaWeewhv40Bhwpq9snp0/s400/DSC_0122.jpg" alt="" id="BLOGGER_PHOTO_ID_5368862892206714082" border="0" /></a><br /><br />The recipe actually produce quite a lot of stuffing. I love a thick layer of crust, so when making this, I always double the crust topping quantity, and bake it in individual ramekins for late night snacks for me =). I usually serve this with store bought pouring custard, but after I gave the whole bottle to my friend, I left with none for me. So I made my own vanilla custard from scratch. A good way to use up the dying bottle of milk I have in the fridge.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoyhF_AWrRasQH2NY12mShMl_2MLGwoEZ3n2NCc0z_c7ndvGjYmNUsvy1we9znkIsXTPaw7spDasrepuHbGqoaXYmz-RJ5nb7xyDxI0BY3ik7iij9aHr1JGHemGrHG6wJ9hloa9tEOiLc/s1600-h/DSC_0101.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoyhF_AWrRasQH2NY12mShMl_2MLGwoEZ3n2NCc0z_c7ndvGjYmNUsvy1we9znkIsXTPaw7spDasrepuHbGqoaXYmz-RJ5nb7xyDxI0BY3ik7iij9aHr1JGHemGrHG6wJ9hloa9tEOiLc/s400/DSC_0101.JPG" alt="" id="BLOGGER_PHOTO_ID_5368862872297292978" border="0" /></a><br /><h1><span style="font-size:100%;">Apple and Quince Crisp with Rum Raisins</span></h1> <p class="source" id="mag_info"> <a href="http://www.epicurious.com/recipesmenus/bonappetit/recipes">Bon Appétit</a> | November 2007 </p><br /> <strong>Rum Raisins:</strong> <ul id="ingredientsList"><li>1 1/2 cups raisins</li><li>1 cup dark rum</li></ul> <br /> <strong>Crisp Topping:</strong> <ul id="ingredientsList"><li>3/4 cup (1 1/2 sticks) unsalted butter</li><li>2 cups all purpose flour</li><li>1 cup sugar</li><li>1 teaspoon ground nutmeg</li><li>1/4 teaspoon salt</li></ul> <br /> <strong>Filling:</strong> <ul id="ingredientsList"><li>4 cups water</li><li>3 1/2 cups sugar, divided</li><li>2 pounds quinces (about 5 medium), peeled, quartered, cored</li><li>4 large Gala apples, peeled, cut into 1-inch pieces</li><li>2 tablespoons fresh lemon juice</li><li>1 tablespoon all purpose flour</li><li>1/4 teaspoon salt</li><li>Whipped cream or vanilla ice cream</li></ul><br /><p> <strong>For rum raisins:</strong><br />Simmer raisins and rum in small saucepan 3 minutes. Remove from heat. Ignite with match; let flames burn out, about 4 to 5 minutes. Transfer 2 tablespoons liquid to small bowl for crisp topping. </p> <p> <strong>For crisp topping:</strong><br /> Melt butter in small saucepan over medium-low heat. Simmer until butter is golden brown, about 6 minutes. Cool. </p> <p> Mix flour, sugar, nutmeg, and salt in medium bowl. Add browned butter and 2 tablespoons reserved liquid from rum raisins; stir until moist clumps form. DO AHEAD: <i>Raisins and topping can be made 1 day ahead. Cover each; chill.</i> </p> <p> <strong>For filling:</strong><br />Combine 4 cups water and 3 cups sugar in large saucepan. Stir over medium heat until sugar dissolves. Add quinces; simmer until tender, 15 minutes. Remove from syrup; cool. Reserve syrup for another use. Cut quinces into 1-inch cubes. Transfer to large bowl. DO AHEAD: <i>Can be made 1 day ahead. Cover and chill.</i> </p> <p> Position rack in center of oven and preheat to 350°F. Butter 13x9x2-inch glass baking dish. Add apples, lemon juice, flour, salt, remaining 1/2 cup sugar, and rum raisin mixture to bowl with quinces; toss to blend. Transfer to baking dish. Crumble topping over. </p> <p> Bake apple and quince crisp until golden and bubbling, about 55 minutes. Cool at least 30 minutes. Serve warm or at room temperature with softly whipped cream or ice cream. </p>ice tea: sugar highhttp://www.blogger.com/profile/06705380947868454726noreply@blogger.com1tag:blogger.com,1999:blog-1760467808425216188.post-60852703182305174162009-08-10T18:49:00.000+10:002009-08-12T10:05:24.448+10:00Fish for dinner - whole baked salmon en papillote with Lemon & fennel<a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTo-61ddlzyfJqBrPGnDGv0yIP8Sw-CuOHl0sjDhlE7jJZ3N3DetYkbaejpq7htYcJLmydNnxvJswdX-CBDIv-KBythcJWCY21OE1xgtjQ_QiomWNZgcqGXp9Smapm3qcbZv_5S3c83B0/s1600-h/DSC_0037.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTo-61ddlzyfJqBrPGnDGv0yIP8Sw-CuOHl0sjDhlE7jJZ3N3DetYkbaejpq7htYcJLmydNnxvJswdX-CBDIv-KBythcJWCY21OE1xgtjQ_QiomWNZgcqGXp9Smapm3qcbZv_5S3c83B0/s400/DSC_0037.JPG" alt="" id="BLOGGER_PHOTO_ID_5368860247024666770" border="0" /></a><br /><br /><span style="font-family: trebuchet ms;">I've been a bad bad blogger. Lately my entries usually comprise of daring baker challenges and that's about it. I used to be able to blame uni studies, but now that it's over, I'm running out of excuses. I guess the old excuse of "life just gets in the way" is the best one I can think of. My kitchen is busy as always though. Busier than ever actually. I have been baking and cooking like crazy to contemplate all those times consumed with study and assignments. I just didn't find the time, energy, nor the inspiration to blog.</span><br /><br /><span style="font-family: trebuchet ms;">Lately, my thoughts are consumed with this huge decision I'm about to make. Perhaps one of the biggest decision in my life. I think I mentioned somewhere before that I planned to move back to Indonesia this year. But I put that aside to focus on my study, now, it's getting closer and closer to becoming a reality. No dates has been set yet. And there's still a lot of details that I need to figure out. Breaking the news to my boss has been the first step. It's so overwhelming!!! Just the thought of packing 7 years of my life and saying goodbye to this beautiful city where I basically spent most of my adult life is extremely hard and very daunting. What most daunting for me is saying goodbye to M. We decided to try a long distance relationship for the time being and see how we go from there. Having coming out of a 4 years relationship where the 3 years out of it are spent apart, I'm certainly not looking forward to relive the experience. It's just something we have to do. If it's meant to be, there will be a way.</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5JJV2sTRhIG_dzewS7k2BZavtcBvBn92ypwqeDKv21_490eQiu3CUPXQkLkbDfE_B_I-yhMk2Ao3JVjdVQDPMyTkJ-ZeWhyLGBVmhzgPPmhQtcEq9H6lVe8ugo9v3bD0LjGrMF82CNo/s1600-h/DSC_0050.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis5JJV2sTRhIG_dzewS7k2BZavtcBvBn92ypwqeDKv21_490eQiu3CUPXQkLkbDfE_B_I-yhMk2Ao3JVjdVQDPMyTkJ-ZeWhyLGBVmhzgPPmhQtcEq9H6lVe8ugo9v3bD0LjGrMF82CNo/s400/DSC_0050.JPG" alt="" id="BLOGGER_PHOTO_ID_5368860242093934514" border="0" /></a><br /><span style="font-family: trebuchet ms;">From now on, I'll be busy cramming as much as "melbourne experience" as I can. So I can bottle up enough memories of this city to last me till the next visit. But hey, coming home to the love of your family and childhood friends sort of make all this 'separation' worth doing. And I won't know what the future holds for me. I can easily end up back in Melbourne in a couple years time. For now, I need to go back home and start taking care of my parents.</span><br /><br /><span style="font-family: trebuchet ms;">This is why I've been cooking lots of comfort food. My mind just needs to be soothed from all this as well as the freezing weather Melbourne has delivered this couple of weeks.</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyxm-BxcrxqbEcDTrP1cmOIO8Oka3-QtBBZmMSqYJ_dvw_FfzuiY-mZEydJXDsKuexm9dsf3sZ1tYK2JanW3pVxBrOsO2yHnPZrPDZ6cw4ejhprAmVbCRfe1187K1rRcgBO_YId_pDCJk/s1600-h/DSC_0046.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyxm-BxcrxqbEcDTrP1cmOIO8Oka3-QtBBZmMSqYJ_dvw_FfzuiY-mZEydJXDsKuexm9dsf3sZ1tYK2JanW3pVxBrOsO2yHnPZrPDZ6cw4ejhprAmVbCRfe1187K1rRcgBO_YId_pDCJk/s400/DSC_0046.JPG" alt="" id="BLOGGER_PHOTO_ID_5368860511485813026" border="0" /></a><br /><span style="font-family: trebuchet ms;">I'm trying a new technique to cook this beautiful whole trout I got from the market. The term 'en papillote means 'in parchment' in french. It's a technique of cooking fish or meat in their own juice inside a parcel made out of aluminium foil or baking paper. The parcel traps the heat and steam and gently cooks the meat and infuse it with flavour. I love this technique as it gives a very strong infusion to the meat while keeping it moist and juicy. I never cook with fennel before, but it goes beautifully with the trout. I serve this fish with a rich and creamy baked potatoes. The tanginess and freshness of the fish marries perfectly with the richness and creaminess of the potatoes. Definitely a perfect comfort food for a chilly night with a tall glass of white wine.</span><br /><span style="font-size:100%;"><br /></span><h1 style="font-family: trebuchet ms;" class="heading"><span style="font-size:100%;">Baked whole trout en papillote with lemon and fennel</span><br /><span style="font-size:85%;"><span style="font-family: trebuchet ms;">Original recipe can be found at the Times Online October 3, 2007</span><br /></span></h1><span style="font-size:85%;"><br /><strong style="font-family: trebuchet ms;"><span style="font-weight: normal;">1 whole trout, cleaned and gutted</span><br /> <span style="font-weight: normal;">1 tbsp classic vinaigrette</span><br /><span style="font-weight: normal;"> 1-2 tbsp olive oil</span><br /><span style="font-weight: normal;"> 1 bulbs of fennel, tough core removed and finely diced</span><br /><span style="font-weight: normal;"> 2 cloves garlic, peeled and finely sliced</span><br /><span style="font-weight: normal;">4 slices of lemon </span><br /><span style="font-weight: normal;"> Salt and freshly ground black pepper</span><br /><span style="font-weight: normal;"> 60-70ml dry white wine</span><br /></strong><br /><strong style="font-family: trebuchet ms;">1</strong><span style="font-family: trebuchet ms;"> Preheat the oven to 200C/Gas 6, or light the barbecue.</span><br /><strong style="font-family: trebuchet ms;">2</strong><span style="font-family: trebuchet ms;"> Place the trout on a clean chopping board and make 3-4 deep slices in each side of the fish, then season well with salt and pepper. </span><br /><strong style="font-family: trebuchet ms;">3</strong><span style="font-family: trebuchet ms;"> Take four large pieces of tin foil and brush the surface with olive oil</span><br /><strong style="font-family: trebuchet ms;">4</strong><span style="font-family: trebuchet ms;"> Fill the cavity of each trout with the fennel and garlic and place the fish inside the foil. Place the slices of lemon confit on top of the fish, carefully pull the foil up to create a parcel, then pour over the wine.</span><br /><strong style="font-family: trebuchet ms;">5</strong><span style="font-family: trebuchet ms;"> Scrunch the top of the foil together to form a nice, tight parcel.</span><br /><strong style="font-family: trebuchet ms;">6</strong><span style="font-family: trebuchet ms;"> Place in the preheated oven or barbecue and cook for 10-15 minutes.</span><br /><strong style="font-family: trebuchet ms;">7</strong><span style="font-family: trebuchet ms;"> Transfer the fish in the foil to the serving plates, then open up the foil parcels - eat straight from the foil if you like.</span><br /></span>ice tea: sugar highhttp://www.blogger.com/profile/06705380947868454726noreply@blogger.com0tag:blogger.com,1999:blog-1760467808425216188.post-59005102885278088702009-08-09T14:28:00.000+10:002009-08-12T10:08:12.711+10:00Lemon sable cookies with Yuzu lemon curd<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_QA_4dMAzeBfMyK7XH-nBs3lbbmMd4YTJSsXQsD5dyhKQAixz6Zq0g46VRcgh3Cx4yAEWTxxEKMKepjPTmsPp017TnMIveb0CgAqjOQE8dqCD_-R0JFbDEW747vSAcQk0eNBwYRNSww/s1600-h/DSC_0077.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 328px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_QA_4dMAzeBfMyK7XH-nBs3lbbmMd4YTJSsXQsD5dyhKQAixz6Zq0g46VRcgh3Cx4yAEWTxxEKMKepjPTmsPp017TnMIveb0CgAqjOQE8dqCD_-R0JFbDEW747vSAcQk0eNBwYRNSww/s400/DSC_0077.JPG" alt="" id="BLOGGER_PHOTO_ID_5368862190967782114" border="0" /></a><br />I have some Yuzu lemon curd leftover from the bakewell tart that is last month's daring bakers challenge (I actually made this cookies about 1 month or so ago, and no, I don't use a month old curd), after making lemon meringue tart, I ran out of ideas of the things to use this curd with. So I bake some of Dorie Greenspan's Sable au Citron which I've been wanting to try ever since I read it in her Paris Sweets book.<br /><br />A couple of friends come over to my place so we have these cookies with a cup of 'teh gopek', Indonesian black tea in my new moroccan tea set. They're just lovely.ice tea: sugar highhttp://www.blogger.com/profile/06705380947868454726noreply@blogger.com0tag:blogger.com,1999:blog-1760467808425216188.post-68694938345353265142009-08-04T18:53:00.003+10:002009-08-04T19:40:21.666+10:00Marshmallowy goodness - DB July 09<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3LImHNs-sp3gzwR4h2P-fQ5bXgjCxqzSyaDKA9T7q6WF12zG9pK2Wq6aJh77M6szH_1JWZOe9EOvh2N4WGahcxhN0KLdO4S96qFr8bt5yWHDeRzaEqwWigHxyZEQp_kN61zSMpCmIV0g/s1600-h/aa.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3LImHNs-sp3gzwR4h2P-fQ5bXgjCxqzSyaDKA9T7q6WF12zG9pK2Wq6aJh77M6szH_1JWZOe9EOvh2N4WGahcxhN0KLdO4S96qFr8bt5yWHDeRzaEqwWigHxyZEQp_kN61zSMpCmIV0g/s400/aa.jpg" alt="" id="BLOGGER_PHOTO_ID_5366037734513991938" border="0" /></a><br /><br /><br /><br />I'm late, yet again.<br />My timing is just wayyyy off lately.<br /><br /><strong><em>The July Daring Bakers' challenge was hosted by Nicole at <a href="http://sweetendingz.blogspot.com/">Sweet Tooth</a>. She chose <strong>Chocolate Covered Marshmallow Cookies</strong> and Milan <strong>Cookies </strong>from pastry chef Gale Gand of the <a href="http://www.foodnetwork.com/" title="The Food Network">Food Network</a>.</em></strong><br /><br />Hope this post will still make the cut of July's DB challenge.<br />I only made the mallows, since I'm not that fond of milano cookies nor do I have the time and energy to do two kinds.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTWfCSfiu7w62CZ5b5yMIDazr7WrVxoOPPhHjprUHvaTVtEWWJzeFn6hJt6rMNlk54E34hJ08P8hjLK5zDQs6P7Bv2mBD8H9UxehvK3DRdYgfXnol1vT5dtEVgI4dgxNAfofiOA0DN3XQ/s1600-h/aaaa.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTWfCSfiu7w62CZ5b5yMIDazr7WrVxoOPPhHjprUHvaTVtEWWJzeFn6hJt6rMNlk54E34hJ08P8hjLK5zDQs6P7Bv2mBD8H9UxehvK3DRdYgfXnol1vT5dtEVgI4dgxNAfofiOA0DN3XQ/s400/aaaa.jpg" alt="" id="BLOGGER_PHOTO_ID_5366037738756871954" border="0" /></a><br /><br />I made marshmallows before, and they are super easy and way better than the store bought one. So when I see this month (last month's I mean) challenge, I was quite excited. My boss was too, because I've been raving about homemade marshmallow to her but never had the chance to actually made one for her.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFICm30rzATZehMCMFwO9SaKgLeN6GByVjPgW6ylpDhVJLEuSlOBiTWDJXadALXW7ujuUD29YswiexmVPAmYKtJxwsZ9A1TWepVflw6Fv7KqVcuHgtcf_FOoJueH9N7lc6fPL7qL4bd4/s1600-h/n539221925_1092192_2325.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFICm30rzATZehMCMFwO9SaKgLeN6GByVjPgW6ylpDhVJLEuSlOBiTWDJXadALXW7ujuUD29YswiexmVPAmYKtJxwsZ9A1TWepVflw6Fv7KqVcuHgtcf_FOoJueH9N7lc6fPL7qL4bd4/s400/n539221925_1092192_2325.jpg" alt="" id="BLOGGER_PHOTO_ID_5366040819468883138" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1PoQg6pO6mwGZ446uXJ5ojiQq6Pe7QIj4RKYrbWLQ5wTgFtpZy3Fem1OCjuyVpwrafHi5hOI-AyFdtdPSObpIJIgVgpsvvXpIneaix8t8ky5zRZawPrbksalsp-BzN2NXcP0QcZrbtYs/s1600-h/n539221925_1092191_2064.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1PoQg6pO6mwGZ446uXJ5ojiQq6Pe7QIj4RKYrbWLQ5wTgFtpZy3Fem1OCjuyVpwrafHi5hOI-AyFdtdPSObpIJIgVgpsvvXpIneaix8t8ky5zRZawPrbksalsp-BzN2NXcP0QcZrbtYs/s400/n539221925_1092191_2064.jpg" alt="" id="BLOGGER_PHOTO_ID_5366040814532376626" border="0" /></a><br /><br /><br />This time, I made strawberry marshmallow to go with the cinnamon cookies. The cookies was amazing by the way, and a breeze to whip up. I sprinkle the marshmallow with strawberry powder to intensify the strawberry flavour even further. After dipping the mallows in chocolate, I sprinkle pink glitter and put edible gold leaves on top. They look just adorable.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPUaJn9i9RkjKXo2MB_FvD149tcae6OU5ihnUwYPJCKLBo-QeZkOg2-pPbyd6yuW2nWyjXXoEWCdR6Vlvvqac3YbrTj1GZhAmK-2FkC8xMbz3WnphENaclm0rKxtUitOKmEPWWWv1qSjc/s1600-h/aaa.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPUaJn9i9RkjKXo2MB_FvD149tcae6OU5ihnUwYPJCKLBo-QeZkOg2-pPbyd6yuW2nWyjXXoEWCdR6Vlvvqac3YbrTj1GZhAmK-2FkC8xMbz3WnphENaclm0rKxtUitOKmEPWWWv1qSjc/s400/aaa.jpg" alt="" id="BLOGGER_PHOTO_ID_5366037738898562514" border="0" /></a><br /><br />I made PLENTY of marshmallow. After giving some to my boss, I took the rest to the snow with me. Just picture a steaming hot choco with these babies while it's pouring snow outside.. Pure bliss. It even made me forgot how lousy the weather was all weekend at Mt. Buller.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxiYlkYMG1NiCglJ7m1v6vpIP3uZGJkPfkKdWphWRBAcwQ6m6M7p2C_6PUiJ855vfKRZoTLCv9kC2T2KmK48q16sm2sa5tQSZb3TbAYUprhkKDVhD3h8Vi-yo47PrLhAHSgTxE1qCUy7g/s1600-h/a.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxiYlkYMG1NiCglJ7m1v6vpIP3uZGJkPfkKdWphWRBAcwQ6m6M7p2C_6PUiJ855vfKRZoTLCv9kC2T2KmK48q16sm2sa5tQSZb3TbAYUprhkKDVhD3h8Vi-yo47PrLhAHSgTxE1qCUy7g/s400/a.jpg" alt="" id="BLOGGER_PHOTO_ID_5366037727065182738" border="0" /></a><br /><br /><p><strong>Mallows(Chocolate Covered Marshmallow Cookies)</strong><br />Recipe courtesy Gale Gand, from Food Network website<br /><br />Prep Time: 10 min<br />Inactive Prep Time: 5 min<br />Cook Time: 10 min<br />Serves: about 2 dozen cookies</p> <p>• 3 cups (375grams/13.23oz) all purpose flour<br />• 1/2 cup (112.5grams/3.97oz) white sugar<br />• 1/2 teaspoon salt<br />• 3/4 teaspoon baking powder<br />• 3/8 teaspoon baking soda<br />• 1/2 teaspoon ground cinnamon<br />• 12 tablespoons (170grams/ 6 oz) unsalted butter<br />• 3 eggs, whisked together<br />• Homemade marshmallows, recipe <a href="http://www.blogger.com/Nightscotman%C3%A2%C2%80%C2%99s%20Strawberry%20Marshmallows%20%20pdf%20of%20basic%20vanilla%20marshmallow%20recipe%20for%20print%20out%20Chocolate%20Covered%20Strawberry%20Marshmallow%20These%20are%20a%20variation%20on%20a%20recipe%20from%20Martha%20Stewart.%20Discussed%20in%20this%20thread.%20%20*for%20Kosher%20and%20vegan%20marshmallows,%20use%20Emes%20Kosher%20Jel%20*order%20freeze%20dried%20crunchy%20fruits%20and%20berries%20here.%20%204%20envelopes%20gelatin%201/2%20cups%20strawberry%20puree%201-1/4%20cups%20water%203%20cups%20sugar%201-1/4%20cups%20light%20corn%20syrup%201/4%20tsp%20salt%201/4%20tsp%20orange%20flower%20water%20%28optional%29%20powdered%20sugar%20and%20potato%20starch%20or%20rice%20flour%20for%20dusting%20%28this%20is%20where%20I%20added%20in%20the%20fruit%20dust%29%20%20Line%20a%20sheet%20pan%20with%20a%201%C3%A2%C2%80%C2%B3%20rim%20with%20aluminum%20foil.%20coat%20the%20foil%20with%20vegetable%20oil%20or%20non-stick%20spray.%20Fit%20the%20mixer%20with%20the%20whisk%20attachment.%20%20In%20the%20bowl%20of%20a%20stand%20mixer,%20mix%20the%20strawberry%20puree,%20orange%20flower%20water%20%28if%20using%29%20and%201/2%20cup%20of%20the%20water.%20Sprinkle%20the%20gelatin%20over%20this%20mixture%20to%20soften%20%28aka%20bloom%29.%20%20In%20a%20heavy%20saucepan,%20combine%20the%20sugar,%20corn%20syrup,%20remaining%203/4%20cup%20water%20and%20salt.%20Bring%20to%20a%20boil%20and%20cook%20until%20it%20reaches%20the%20soft-ball%20stage%20%28234-240%20F%29.%20%20With%20the%20mixer%20at%20full%20speed,%20pour%20all%20of%20the%20hot%20syrup%20slowly%20down%20the%20side%20of%20the%20bowl.%20Be%20careful%20as%20the%20mixture%20is%20very%20liquid%20and%20hot%20at%20this%20point%20and%20some%20may%20splash%20out%20of%20the%20bowl%20%C3%A2%C2%80%C2%93%20use%20a%20splash%20guard%20if%20you%20have%20one.%20whip%20until%20the%20mixture%20is%20very%20fluffy%20and%20stiff,%20about%208-10%20minutes.%20pour%20mixture%20into%20the%20foil-lined%20pan%20and%20smooth%20with%20an%20oiled%20offset%20spatula%20so%20that%20it%C3%A2%C2%80%C2%99s%20level%20with%20the%20top%20of%20the%20rim%20%28it%20won%C3%A2%C2%80%C2%99t%20completely%20fill%20the%20pan%29.%20Allow%20the%20mixture%20to%20sit,%20uncovered%20at%20room%20temp%20for%2010%20to%2012%20hours.%20%20Mix%20equal%20parts%20powdered%20sugar%20and%20potato%20starch%20and%20sift%20generously%20over%20the%20rested%20marshmallow%20slab.%20Turn%20it%20out%20onto%20a%20cutting%20board%20or%20counter,%20peel%20off%20foil%20and%20dust%20with%20more%20sugar/starch%20mixture.%20Slice%20with%20a%20thin-bladed%20oiled%20knife%20or%20oiled%20cookie%20cutters%20%28pizza%20cutter%20works%20even%20better%29.%20Dip%20all%20cut%20edges%20in%20sugar/starch%20mixture%20and%20shake%20off%20excess.%20Marshmallows%20will%20keep%20several%20weeks%20at%20room%20temp%20in%20an%20air-tight%20container.%20%20Variation%20%C3%A2%C2%80%C2%93%20Chocolate%20Marshmallows:%20%20Replace%20strawberry%20puree%20and%20initial%201/2%20cup%20of%20water%20in%20mixing%20bowl%20with%201/2%20cup%20of%20cocoa%20dissolved%20in%201/2%20cup%20boiling%20water%20in%20a%20separate%20bowl.%20Soften%20gelatin%20in%20an%20additional%201/4%20cup%20cold%20water%20in%20mixing%20bowl.%20Add%20cocoa%20mixture%20to%20mixing%20bowl%20and%20proceed%20with%20recipe%20as%20above.%20This%20will%20produce%20a%20marshmallow%20with%20a%20strong%20chocolate%20flavor,%20but%20somewhat%20denser%20than%20the%20strawberry%20version.%20To%20get%20a%20lighter%20texture%20as%20well%20as%20a%20lighter%20chocolate%20flavor,%20reduce%20cocoa%20to%201/4%20cup.%20%20Also%20check%20out%20my%20post%20on%20how%20to%20make%20chocolate%20swirl%20marshmallows.%20%20Variation%20%C3%A2%C2%80%C2%93%20Vanilla%20Marshmallows:%20%20Replace%20strawberry%20puree%20and%20initial%201/2%20cup%20of%20water%20in%20mixing%20bowl%20with%203/4%20cup%20water%20and%202%20teaspoons%20of%20vanilla%20extract%20or%20the%20seeds%20scraped%20from%202%20vanilla%20beans.">here</a><br />• Chocolate glaze, recipe follows</p> <p>1. In a mixer with the paddle attachment, blend the dry ingredients.<br />2. On low speed, add the butter and mix until sandy.<br />3. Add the eggs and mix until combine.<br />4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.<br />5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.<br />6. Preheat the oven to 375 degrees F.<br />7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.<br />8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.<br />9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.<br />10. Line a cookie sheet with parchment or silicon mat.<br />11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.<br />12. Lift out with a fork and let excess chocolate drip back into the bowl.<br />13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours. </p> <p>Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping. </p> <p style="font-style: italic;">For the homemade marshmallow, I used Nightscotman's strawberry marshmallow which are a variation of Martha Stewart's vanilla marshmallow found <a href="http://www.browniepointsblog.com/2006/01/02/strawberry-marshmallows/">here</a><br /></p><span style="font-weight: bold;">Chocolate glaze:</span><br /><p>• 12 ounces semisweet chocolate<br />• 2 ounces cocoa butter or vegetable oil</p> <p>1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water. </p>ice tea: sugar highhttp://www.blogger.com/profile/06705380947868454726noreply@blogger.com2tag:blogger.com,1999:blog-1760467808425216188.post-12743798768309183222009-07-05T20:34:00.000+10:002009-07-06T11:58:39.602+10:00A weekend getaway<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHp6Cyz7bCYbLAhxOVDY3QQjuuaPkcWUZmovoPeEY-t3E9W04J77LdaXrCQ9JHdl3k5K5SXmy8CyENEizJgXF49PVlpWQAvfXiqPiYtB7DYLZClckbd-ZGeJiEEXW4d7J0YghS3eOhyL4/s1600-h/lorne1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHp6Cyz7bCYbLAhxOVDY3QQjuuaPkcWUZmovoPeEY-t3E9W04J77LdaXrCQ9JHdl3k5K5SXmy8CyENEizJgXF49PVlpWQAvfXiqPiYtB7DYLZClckbd-ZGeJiEEXW4d7J0YghS3eOhyL4/s400/lorne1.jpg" alt="" id="BLOGGER_PHOTO_ID_5354990552837703570" border="0" /></a><span style="font-size:85%;"><span style="font-family:trebuchet ms;">M had a couple of reason to celebrate this month. We usually celebrate our big events with a nice night out dining in some fancy place. However, this month he has two big things that is wothy of a big celebration, one is his birthday, and the other one is a new job. In this economy, I'm considering myself lucky enough to still have a job, but for M to be able to find a new full time job with a hefty pay rise is a definite bonus. We were planning to try some fancy restaurant like Half Moon in Brighton or Andrew McConnell's newest restaurant, Cutler & Co. Since I was completely drained out from cramming for exams and working in unGodly hours (you see, my work has been CRAZY this past weeks, just in time with my exams no wonder I'm sick right?), fine dining will not sufficient enough to rejuvenate my spirit. So I propose a better outlet, a weekend away.</span><br /><br /><span style="font-family:trebuchet ms;">Staying in wineries always a good way to invigorate, but due to winter, I don't think the wineries will be that attractive. It will be just dried up branches. And a couple of good places I found online was devastated by the recent bushfire. My boss sugested a place in Lorne where she recently stayed in. They're doing a great deal at the moment where you pay $195 for Saturday night, and add $5 to stay on the Friday night. Sweet! Lorne is such a beautiful place, there's the beautiful beaches, waterfalls, farms, and a couple of little wineries. Our place sets out in the middle of the bush. The cottage is sooooo beautiful. The area offers seclution and tranquility. It was quite scary when we first got there. It was pitch black, we can barely see the road leading up to the cottage. But the crackling open fire that Sarah, the cottage keeper kindly got going for us was just.... bliss. Morning time, we can see that our cottage is actually surounded by a lot of houses, so there's no need to worry.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvBRyQcLhGumloT80t5zPOdk8XfVqlqaxiIR4nqs1DUhTpm9L7OmBL6dzByinViNk88GAsm-gab-75hbkr1EZ7N8ZLbOYUfB_rmp1rSO1RyfBkzG1q2Jee1-fViaJnVOz0hGEuZ9lWCYU/s1600-h/lorne2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 296px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvBRyQcLhGumloT80t5zPOdk8XfVqlqaxiIR4nqs1DUhTpm9L7OmBL6dzByinViNk88GAsm-gab-75hbkr1EZ7N8ZLbOYUfB_rmp1rSO1RyfBkzG1q2Jee1-fViaJnVOz0hGEuZ9lWCYU/s400/lorne2.jpg" alt="" id="BLOGGER_PHOTO_ID_5354994996707099106" border="0" /></a><span style="font-size:85%;"><br /><span style="font-family:trebuchet ms;">I packed up quite a lot of food for the both of us. We want to spend as much time with each other with no distractions and interuption from other people so eating in by the fire seems like the best way to go. It made me realize how changed I am this past year as a cook/baker. A year ago, when going on a road trip, the main thing on my mind is what clothes to bring and what DVD or game should I pack to entertain myself. Now, I planned menus, wines to bring, weeks before the trip. I even created a detailed rundown of food to prepare, when to cook it and what can be done beforehand. And I'm not just talking about one or two meals here, it's all the meals including breakfast, lunch, dinner, after dinner, even some practical food to eat on the road.</span><br /><br /><span style="font-family:trebuchet ms;">In preparation, I made a tomato ragu for the baked eggs, pancake mix (dry and wet ingredients separated), marinate my lamb, salad dressing, and facon & egg sandwiches with perinaise for our dinner on the road. We didn't want to waste time having dinner before we go, so we can get to Lorne before 10pm.<br /><br /></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqj2xLLcN0ZvpzAAxFy91Pg-acb53VjmpQvnN-spxj9cyI8yfOy5CsanQixiv7JbONWOBXw-0A22zixD-YT0jFrwnHIOIFgd_0lgaMMwlz60D0AxO5MxJpxprxIRJRHMoewlFUuNuG1KM/s1600-h/bakedEggs3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqj2xLLcN0ZvpzAAxFy91Pg-acb53VjmpQvnN-spxj9cyI8yfOy5CsanQixiv7JbONWOBXw-0A22zixD-YT0jFrwnHIOIFgd_0lgaMMwlz60D0AxO5MxJpxprxIRJRHMoewlFUuNuG1KM/s400/bakedEggs3.jpg" alt="" id="BLOGGER_PHOTO_ID_5354990545045283538" border="0" /></a><span style="font-size:78%;"><span style="font-family:trebuchet ms;">Baked eggs with parmigiano soldiers</span></span><br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw2Rvt5xq0V1ZRVt8tefpA4ioghLJACwVTHV0SijHCI6zhs7SnO8x29a24Za9ainywE4p5yKwqNB5dtm0WDKx8hI4D5tK8s8Ja4lKtsWDA2ggbeG7QjvINlLThU8d2UyIpDANEKy3Nlm0/s1600-h/bakedEggs1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw2Rvt5xq0V1ZRVt8tefpA4ioghLJACwVTHV0SijHCI6zhs7SnO8x29a24Za9ainywE4p5yKwqNB5dtm0WDKx8hI4D5tK8s8Ja4lKtsWDA2ggbeG7QjvINlLThU8d2UyIpDANEKy3Nlm0/s400/bakedEggs1.jpg" alt="" id="BLOGGER_PHOTO_ID_5354990538859323634" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">We actually went on this trip about two weeks ago, but only now after I am fully recovered from my flu that I actually had time to blog about it. I actually started to get sick on the Friday night when we went to Lorne. Started out with light fever and a bad sore throat. But I popped enough vitamins and echinacea to not let it ruin my weekend. I guess my body just finally gave up after I torture it with sleep deprivation and lack of nutrition for more than a month. By monday last week, I completely lost my voice. My doctor said I sounded like a frog, but I refer it as my sexy voice =p. Can't say the same about the runny noise and the all night coughing though. Well I gues it's just nature's way of telling me to rest, and that I did, I didn't work for three days and was fully rested.<br /><br /></span></span><div style="text-align: center; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vp9QYYA14k1pjtNaaK8UTuklJ5wkap0J8NNIcyOt2-PdVs6XuOi8WhqGPDfNvNdRDtX3vVUvMB6Odohk0v-tXHFhTPFwXpAxSixooqTTgxhbsVB3ZZL1z9Pnu7eeDVbmTBbcnDQpzMg/s1600-h/lamb.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vp9QYYA14k1pjtNaaK8UTuklJ5wkap0J8NNIcyOt2-PdVs6XuOi8WhqGPDfNvNdRDtX3vVUvMB6Odohk0v-tXHFhTPFwXpAxSixooqTTgxhbsVB3ZZL1z9Pnu7eeDVbmTBbcnDQpzMg/s400/lamb.jpg" alt="" id="BLOGGER_PHOTO_ID_5354990548115357250" border="0" /></a><span style="font-size:78%;">lamb chops with rosemary and red wine jus<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-igMkWvEHE-rV9gXeWrv1NsAaSaS0v-7b8Lkx7MLBd7131bojCCq2p0qaDvVkg7n750Jzlx1boT6n_yXg1d7BeeZE4SDLnpCRbd3pA9sU43P7jb54uCA6s6-6GGrJY4Xe28WtTXBbbDk/s1600-h/salad.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-igMkWvEHE-rV9gXeWrv1NsAaSaS0v-7b8Lkx7MLBd7131bojCCq2p0qaDvVkg7n750Jzlx1boT6n_yXg1d7BeeZE4SDLnpCRbd3pA9sU43P7jb54uCA6s6-6GGrJY4Xe28WtTXBbbDk/s400/salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5354994997965464594" border="0" /></a><span style="font-size:78%;">Pear & rocket salad</span><br /></div><span style="font-size:85%;"><span style="font-family:trebuchet ms;">So here's the menu that we had:</span><br /><span style="font-family:trebuchet ms;">Friday - facon, egg, cheese, lettuce & tomato sandwiches with nando's perinaise</span><br /><span style="font-family:trebuchet ms;">Saturday - Tomato & feta baked eggs with parmigiano soldiers, Minnestrone soup (ready</span><br /><span style="font-family:trebuchet ms;"> made) for lunch, Rosemary lamb chops with red wine jus with baked potatoes</span><br /><span style="font-family:trebuchet ms;"> and pear & rocket salad, Cheese platter for after dinner</span><br /><span style="font-family:trebuchet ms;">Sunday - Was going to make pancake, but left the pancake mix, so we had breakfast in the</span><br /><span style="font-family:trebuchet ms;"> local cafe and went for some tapas lunch at BaBaLu bar</span></span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZoMJmNvHZMgCFUMYpPnMgRPn4kYd20i9TU2Q_B-b9qGHKcHWIjBbf0GCrQkNljsiideBcs4vLT54FvZ0cVH8GStBUChxVGPMsm3A_-YBlA8t2b1ODW9AekeZIo93OiNisVzmYo5G4NoQ/s1600-h/cheesePlatter.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZoMJmNvHZMgCFUMYpPnMgRPn4kYd20i9TU2Q_B-b9qGHKcHWIjBbf0GCrQkNljsiideBcs4vLT54FvZ0cVH8GStBUChxVGPMsm3A_-YBlA8t2b1ODW9AekeZIo93OiNisVzmYo5G4NoQ/s400/cheesePlatter.jpg" alt="" id="BLOGGER_PHOTO_ID_5354990552048523042" border="0" /></a><span style="font-size:78%;"><span style="font-family:trebuchet ms;">cheese platter</span></span><br /><br /></div><span style="font-weight: bold;font-size:85%;" ><span style="font-family:trebuchet ms;">Baked eggs with parmigiano soldiers</span></span><br /><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Parmigiano soldiers:</span><br /><span style="font-family:trebuchet ms;">1 loaf of crusty white bread or sourdough</span><br /><span style="font-family:trebuchet ms;">good quality parmigiano regiano, grated</span><br /><span style="font-family:trebuchet ms;">2 eggs</span><br /><span style="font-family:trebuchet ms;">dash of milk</span><br /><span style="font-family:trebuchet ms;">oil for frying</span><br /><br /><span style="font-family:trebuchet ms;">Cut bread into 1 cm x 1 cm thick soldiers. In a shalow bowl/dish, beat eggs and milk. Soak the bread in the eggy mixture and coat it with the cheese. Deep fry until golden brown. Preheat the oven to 180C. Soak up all the oil with a paper towel, and put soldiers in a baking pan. Bake for 10-15 minutes until crispy. </span><br /><br /><span style="font-family:trebuchet ms;">Tomato base:</span><br /><span style="font-family:trebuchet ms;">3 vine ripened tomatoes</span><br /><span style="font-family:trebuchet ms;">beef sausage</span><br /><span style="font-family:trebuchet ms;">1 onion, sliced</span><br /><span style="font-family:trebuchet ms;">2 garlic cloves, crushed</span><br /><span style="font-family:trebuchet ms;">1 rosemary stalk</span><br /><span style="font-family:trebuchet ms;">Olive oil</span><br /><br /><span style="font-family:trebuchet ms;">With a sharp knife make an X marking on the tomatoes. Boil water and pour it into a large bowl. Soak tomatoes in boiling water until the skins come off. Once the skins comes off, peel tomatoes and put in a baking tray. Season with freshly cracked pepper and salt, and drizzle with olive oil. Roast garlic, rosemary and tomatoes for 30-40 minutes or until the tomatoes are soft. Once it's soft, mash with a fork or if you like your tomate base to be smooth, blend all the roasted ingredients in a blender/food processor until smooth. In a large pan, saute onion with a dash of olive oil until fragrant and slightly transparent. Add the tomato puree and cook until it boils. Take the beef sausage and with a sharp scissor, snip the skin off one of the ends. With your fingers, squeeze out about a teaspoon of the sausage filling and round it into a ball and cook it in the tomato sauce. Voila, a quick meatballs in tomato sauce. Sometimes I like to add 1/2-1 diced fresh tomatoes for added texture to the sauce. Cook until the sauce thickens slightly. This sauce is also great as a pasta sauce.</span><br /><br /><span style="font-family:trebuchet ms;">For the baked eggs, put tomato sauce on an ovenproof ramekins. Preheat oven to 170C. Crumbled some Greek feta. Carefully crack two eggs and bake until the desired doneness. I like my eggs hard, so I cook it for around 15-20 minutes, M likes his runny, so 10 minutes should be perfect.</span></span><br /><br /><span style=";font-family:trebuchet ms;font-size:85%;" ><span style="font-weight: bold;">Lamb chops with pear & rocket salad</span><br /><br />Pear & rocket salad<br />1 green pear<br />Greek feta<br />Toasted almonds or walnuts<br />Rocket<br />Balsamic vinegar<br />Olive oil<br /><br />For the dressing, whisk olive oil and balsamic vinegar and season with salt & pepper to taste. Slice the pear thinly. Mix rocket, feta, pear & almonds in a salad bowl. Lightly dress it with the vinegar dressing.<br /><br />Lamb chop<br />6 french cut lamb chops<br />4 sprigs of fresh rosemary<br />bunch of mint leaves<br />2 garlic cloves, crushed<br />olive oil<br />300 g of chat potatoes, roasted with rosemary<br /><br />red wine<br /><br />Marinate lamb chops with the olive oil, garlic, rosemary and 4-5 mint leaves for at least 30 mins. Season with salt & pepper. Preheat oven to 180C. Chop finely the remaining mint leaves. Infuse about 30ml of olive oil with the chopped mint leaves. You can do this way ahead of time to get a stronger mint flavoured oil. Brown the lamb chops for about 1 minute on each side. Transfer to the baking tray immediately and roast for 10-15 minutes until cook through, but still pink in the middle. De glaze the pan with the red wine and cook until it reduces slightly. In a plate, arange the potatoes in a circle, topped with the lamb chops. Drizzle the red wine jus and the mint oil. </span>ice tea: sugar highhttp://www.blogger.com/profile/06705380947868454726noreply@blogger.com2tag:blogger.com,1999:blog-1760467808425216188.post-32839222373620438212009-06-29T09:49:00.007+10:002009-06-30T11:48:53.081+10:00Bakewell tart....er pudding - DB June 2009<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk1LL-kah-36oZDamhNrcYcwHr7Fbq8-kSZ3Wf62a9Vx8HUp7uNzFA_7LzFcijKEWYIc0g_YZkiGlv2yauSejixXILei-MVEObyw3I2mtnf1YKXkqxrCm5Sm7dvmnek9zTp_zlmlnUMK4/s1600-h/yuzuLemon_bakewell+tart.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk1LL-kah-36oZDamhNrcYcwHr7Fbq8-kSZ3Wf62a9Vx8HUp7uNzFA_7LzFcijKEWYIc0g_YZkiGlv2yauSejixXILei-MVEObyw3I2mtnf1YKXkqxrCm5Sm7dvmnek9zTp_zlmlnUMK4/s400/yuzuLemon_bakewell+tart.jpg" alt="" id="BLOGGER_PHOTO_ID_5352574757326256658" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZptdWl0_0fTbU5v4Z0qlVKarWBqmaz3CxTQ89824fgHBWcuTIDprk-o45-EJMIInHySAY6fCC61xTg3LGm-QCtQJg0DuKlkBTPaEshjc3aIAsTP1SpMqg8IXv-lym1JLF5OxN387LS4w/s1600-h/MatchaRaspberry_bakewellTart.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 297px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZptdWl0_0fTbU5v4Z0qlVKarWBqmaz3CxTQ89824fgHBWcuTIDprk-o45-EJMIInHySAY6fCC61xTg3LGm-QCtQJg0DuKlkBTPaEshjc3aIAsTP1SpMqg8IXv-lym1JLF5OxN387LS4w/s400/MatchaRaspberry_bakewellTart.jpg" alt="" id="BLOGGER_PHOTO_ID_5352574750249785314" border="0" /></a><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Phew.. I finally made it. I didn't thought I will be able to participate in this month's challenge. I've been down with a heavy case of flu this past week. No, it's not swine flu, but it felt worst than that. Stuffy nose, high fever, nose bleeds, croaky voice, and what's worst, the dry cough that kept me up most of the night. I blame it on the weather! and my exhaustion from all that studying and working at the same time.<br /></span></span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">I have to be honest with you, when I found out the challenge was a tart, I wasn't too excited. Not my favourite kind of pastry. But as I read on, I found out that it was a frangipane tart. This I love! I've been wanting to try my hands on making a frangipane tart for ages. As I mentioned before, post-exam and down with the flu is not exactly the best time to get my creative juice running. So I settled for a simple & basic flavour combination. I made 2 version, one is green tea frangipane with homemade raspberry jam and the other one is vanilla frangipane with yuzu lemon curd.<br /><br /></span><span style="font-style: italic;font-family:trebuchet ms;" >The June Daring Bakers' challenge was hosted by Jasmine of <a href="http://cardamomaddict.blogspot.com/">Confessions of a Cardamom Addict</a> and Annemarie of <a href="http://divineambrosia.blogspot.com/">Ambrosia and Nectar</a>. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzw-0-Doptu5TLZGs2M_x0vaT3JiVx0X-fJddWLhV6Px1zazYQAo-qGpSHW35iHJBQOzv_2dksLZ9wAFFbaFkIkce-Ns_xKyKN6esuGc8ZM52jJUO_8sGgM_irMKYN70rrItDYLh6r_T4/s1600-h/DSC_0008.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzw-0-Doptu5TLZGs2M_x0vaT3JiVx0X-fJddWLhV6Px1zazYQAo-qGpSHW35iHJBQOzv_2dksLZ9wAFFbaFkIkce-Ns_xKyKN6esuGc8ZM52jJUO_8sGgM_irMKYN70rrItDYLh6r_T4/s400/DSC_0008.jpg" alt="" id="BLOGGER_PHOTO_ID_5352574748358071538" border="0" /></a><br /><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">The bakewell tart itself, being a traditional English dessert, has a rich history</span> behind it. <span style="font-family:trebuchet ms;">Instead of boring you with it, you can read it <a href="http://en.wikipedia.org/wiki/Bakewell_tart">here</a>, or visit Jasmine's blog. She talked a lot about the history and lore about the bakewell tart....er pudding. </span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtPHLyUApwm4rEAxmJlic5FjxjHWQ-qplm3h-sIUDrp8OHq_WISS8FlJPZI35aB5iiALyjeh4zYrtZNAJ-5WXrLkdsKHHdQHqUIEKVtcPSkPTGCFE_swf-GvksKnUfIjBdgAyBQqU4_G8/s1600-h/bakewellTart.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtPHLyUApwm4rEAxmJlic5FjxjHWQ-qplm3h-sIUDrp8OHq_WISS8FlJPZI35aB5iiALyjeh4zYrtZNAJ-5WXrLkdsKHHdQHqUIEKVtcPSkPTGCFE_swf-GvksKnUfIjBdgAyBQqU4_G8/s400/bakewellTart.jpg" alt="" id="BLOGGER_PHOTO_ID_5352574759148123042" border="0" /></a><br /><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">I personally LOVED this tart or pudding. The almond frangipane is light and fluffy yet so decadent. The homemade shortcrust pastry is beautiful. The texture is perfect for me. Making this cake is quite simple and quick. This recipe is definitely a keeper. The combination of green tea and raspberry is perfect. Not too sweet, and the green & red colour combine with the brown from the crust is so beautiful. Whereas the Yuzu one.. yumm is all I can say. I'm falling in love with Yuzu. I love it's aromatic flavour with a less tanginess when compared to original lemon. It almost taste like a lemonade, even though I didn't add sugar or soda to it. </span> <span style="font-family:trebuchet ms;">Thank you so much for the hostess for showing me this wonderful recipe. Please check the other daring bakers for their wonderful creations. Hopefully all of you can enjoy this recipe as much as I did =)</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjysTwW5TCXkwbwZM8ItB9-w6GMtKicrl3crR-8Y9CxWfwemrD30_UHKnRiQehmi-wKs7mXxyZmLRakSpv4-MRr7YeMmRD_kvneQYrVcTlk2m8IL_FAbfR1KjmlvnbV1n05cunSTB4J2Qw/s1600-h/DSC_0017.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjysTwW5TCXkwbwZM8ItB9-w6GMtKicrl3crR-8Y9CxWfwemrD30_UHKnRiQehmi-wKs7mXxyZmLRakSpv4-MRr7YeMmRD_kvneQYrVcTlk2m8IL_FAbfR1KjmlvnbV1n05cunSTB4J2Qw/s400/DSC_0017.jpg" alt="" id="BLOGGER_PHOTO_ID_5352576326636396962" border="0" /></a><br /><h1 style="font-style: italic;font-family:trebuchet ms;"><span style="font-size:85%;">Bakewell Tart…er…pudding</span></h1> <p style="font-family:trebuchet ms;"><span style="font-size:85%;"><strong>Makes one 23cm (9” tart)</strong><br /><strong>Prep time:</strong> less than 10 minutes (plus time for the individual elements)<br /><strong>Resting time:</strong> 15 minutes<br /><strong>Baking time:</strong> 30 minutes<br /><strong>Equipment needed: </strong>23cm (9”) tart pan or pie tin (preferably with ridged edges), rolling pin</span> </p> <p style="font-family:trebuchet ms;"><span style="font-size:85%;">One quantity sweet shortcrust pastry (recipe follows)<br /> Bench flour<br />250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability<br />One quantity frangipane (recipe follows)<br />One handful blanched, flaked almonds</span></p> <p style="font-family:trebuchet ms;"><span style="font-size:85%;"><strong>Assembling the tart</strong><br />Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.</span></p> <p style="font-family:trebuchet ms;"><span style="font-size:85%;">Preheat oven to 200C/400F.</span></p> <p style="font-family:trebuchet ms;"><span style="font-size:85%;">Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.</span></p> <p style="font-family:trebuchet ms;"><span style="font-size:85%;">The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.</span></p> <p style="font-family:trebuchet ms;"><span style="font-size:85%;">When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.</span></p><h2 style="font-style: italic;font-family:trebuchet ms;"><span style="font-size:85%;">Sweet shortcrust pastry</span></h2> <p style="font-family:trebuchet ms;"><span style="font-size:85%;"><strong>Prep time: </strong>15-20 minutes<br /><strong>Resting time:</strong> 30 minutes (minimum)<br /><strong>Equipment needed: </strong>bowls, box grater, cling film</span> </p> <p style="font-family:trebuchet ms;"><span style="font-size:85%;">225g (8oz) all purpose flour<br />30g (1oz) sugar<br />2.5ml (½ tsp) salt<br />110g (4oz) unsalted butter, cold (frozen is better)<br />2 (2) egg yolks<br />2.5ml (½ tsp) almond extract (optional)<br />15-30ml (1-2 Tbsp) cold water </span></p> <p style="font-family:trebuchet ms;"><span style="font-size:85%;">Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.</span></p> <p style="font-family:trebuchet ms;"><span style="font-size:85%;">Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough. </span></p> <p style="font-family:trebuchet ms;"><span style="font-size:85%;">Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes</span></p><span style="font-size:85%;"> </span><h2 style="font-style: italic;font-family:trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22uEgS1W-PEzygH4Df-tlc-au1yZOJMGGWRDR2TRsZCbIOG1ZMzVmXVz0xx-D8AvFIkINz83lsXVdC8pZL-14nzxLC4twrToPzuOK-NenkiTP-P4sUJgwkM8ARRo60P0uGrVNQAri3-A/s1600-h/DSC_0027.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22uEgS1W-PEzygH4Df-tlc-au1yZOJMGGWRDR2TRsZCbIOG1ZMzVmXVz0xx-D8AvFIkINz83lsXVdC8pZL-14nzxLC4twrToPzuOK-NenkiTP-P4sUJgwkM8ARRo60P0uGrVNQAri3-A/s400/DSC_0027.jpg" alt="" id="BLOGGER_PHOTO_ID_5352575284445435954" border="0" /></a></h2><h2 face="trebuchet ms" style="font-style: italic;"><span style="font-size:85%;">Vanilla / Green tea Frangipane</span></h2> <p style="font-family:trebuchet ms;"><span style="font-size:85%;"><strong>Prep time:</strong> 10-15 minutes<br /><strong>Equipment needed:</strong> bowls, hand mixer, rubber spatula</span> </p> <p style="font-family:trebuchet ms;"><span style="font-size:85%;">125g (4.5oz) unsalted butter, softened<br />125g (4.5oz) icing sugar<br />3 (3) eggs<br />2.5ml (½ tsp) almond extract<br />125g (4.5oz) ground almonds<br />30g (1oz) all purpose flour</span></p><p style="font-family:trebuchet ms;"><span style="font-size:85%;">Added flavourings:<br />1 Vanilla pod<br />2tbs of matcha powder<br /></span></p><p style="font-family:trebuchet ms;"><span style="font-size:85%;">Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: <strong><em>Don’t panic</em></strong>. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.<br /></span></p><p style="font-family:trebuchet ms;"><span style="font-size:85%;">Scrape the seeds of one vanilla bean and to the frangipane mixture. Set aside the required amount for the vanilla/yuzu lemon tart and add green tea/ matcha powder to the other half of the frangipane mixture. Mix well</span></p><p style="font-weight: bold; font-style: italic; font-family: trebuchet ms;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiuB5QVKLARd4039x5sKxNoGsOXoiPB8ArTyESxJh113cLCLsghH4VV2S1XGfwQkWjXfyBepF9U_3Fw1QOJMdyLlmnhEjcjHn29apJ937o77SnSimUoZPc3diFlU-BbQTw8RL66jbx0O0/s1600-h/jams.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiuB5QVKLARd4039x5sKxNoGsOXoiPB8ArTyESxJh113cLCLsghH4VV2S1XGfwQkWjXfyBepF9U_3Fw1QOJMdyLlmnhEjcjHn29apJ937o77SnSimUoZPc3diFlU-BbQTw8RL66jbx0O0/s400/jams.jpg" alt="" id="BLOGGER_PHOTO_ID_5352574749438017970" border="0" /></a></p><p style="font-weight: bold; font-style: italic;font-family:trebuchet ms;"><span style="font-size:85%;">Raspberry jam</span></p><p style="font-family:trebuchet ms;"><span style="font-size:85%;">1 punnet of raspberry (250g), blend and sieved through a fine sieve to remove the seeds<br />250g sugar<br />1-2 tsp of pectin</span></p><p style="font-family:trebuchet ms;"><span style="font-size:85%;">In a heavy based saucepan, cook raspberry juice, sugar and pectin to a boil. Once it boiled, turn down the heat and simmer until it thickens. Turn off heat and cool to room temperature before using. Any excess jam can be stored in a sterilized jar and spread on your toast in the morning.</span></p><p style="font-weight: bold; font-style: italic;font-family:trebuchet ms;"><span style="font-size:85%;">Yuzu lemon curd</span></p><p><span style="font-size:85%;"><span style="font-family:trebuchet ms;">1/2 cup of Yuzu lemon juice</span> <span style="font-family:trebuchet ms;">zest of 1 lemon</span> <span style="font-family:trebuchet ms;">1/2 cup sugar</span> <span style="font-family:trebuchet ms;">3 large eggs</span> <span style="font-family:trebuchet ms;">125g butter, at room temperature</span> <span style="font-family:trebuchet ms;">In a heavy saucepan, whisk together alll the ingredients and cook in a medium-low heat. Whisk constantly until the curd thickens and can easily coat the back of a spoon. Transfer to a bowl and wrap tightly with a cling wrap. Cool to room temperature before transfering to the fridge. Chill for a minimum of 2 hours before using. </span></span><br /></p>ice tea: sugar highhttp://www.blogger.com/profile/06705380947868454726noreply@blogger.com64tag:blogger.com,1999:blog-1760467808425216188.post-17256829166395001542009-06-25T22:14:00.002+10:002009-07-06T11:28:11.769+10:00A cocktail to celebrate<span style="font-size:85%;"><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8-T1Lvb-Qya1hMsJB0lcU5wx5Gzgz0m7o_XCllAcmGyfgcj24I3_dvvyw2uMlSumsQWKIVorbGHPZwF4Y32g1VUttsa1g3VT10y4nEEhb766qrENNDTV-V-pPFQ5duc0GtBs3gF2oIE/s1600-h/cocktail2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8-T1Lvb-Qya1hMsJB0lcU5wx5Gzgz0m7o_XCllAcmGyfgcj24I3_dvvyw2uMlSumsQWKIVorbGHPZwF4Y32g1VUttsa1g3VT10y4nEEhb766qrENNDTV-V-pPFQ5duc0GtBs3gF2oIE/s400/cocktail2.jpg" alt="" id="BLOGGER_PHOTO_ID_5354987644811700738" border="0" /></a><span style="font-family: trebuchet ms;">I'm freeeeeeeeeeeeeeeee!!!!!!!</span><br /><span style="font-family: trebuchet ms;">No more exam, no more assignment, no more group meetings.</span><br /><span style="font-family: trebuchet ms;">But you know what, when I was a full time student, a nice holliday or time off usually follows, but now, I'm just back to become a full time worker. hmpfh!</span><br /><br /><span style="font-family: trebuchet ms;">I made this cocktail for my boss' BYO cocktail party. It's lychee, lime and mint vodka tonic with strawberry pearls. I think I mentioned before that I tried my hands on molecular gastronomy, but it wasn't so good because the pudding didn't set. However this time, I got pictures! =).</span><br /><span style="font-family: trebuchet ms;"> </span><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguATlvRMmj4XJRCT4XiVL82A0vaw22ioj43-pObCfwYAqu1G3nnEP72iPfpBAdxc7zGAcu2zlNMyFeoWAivBAmeAtHz1KZxaUasmZGmudT-KMl8gWeshI21PJx5UcIHSj_R8hrXiacfYk/s1600-h/cocktail.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 195px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguATlvRMmj4XJRCT4XiVL82A0vaw22ioj43-pObCfwYAqu1G3nnEP72iPfpBAdxc7zGAcu2zlNMyFeoWAivBAmeAtHz1KZxaUasmZGmudT-KMl8gWeshI21PJx5UcIHSj_R8hrXiacfYk/s400/cocktail.jpg" alt="" id="BLOGGER_PHOTO_ID_5354987640588608962" border="0" /></a><br /><span style="font-family: trebuchet ms;">For detailed instruction & recipe on making the pearls, please visit Michael Laiskonis' </span><a style="font-family: trebuchet ms;" href="http://michaellaiskonis.typepad.com/main/2008/07/resisting-compr.html">blog</a><br /><br /><span style="font-family: trebuchet ms; font-weight: bold;">Lychee, mint and lime Vodka tonic</span><br /><span style="font-family: trebuchet ms;">Adapted from Good Taste Magazine July 2009</span><br /><span style="font-family: trebuchet ms;">serves 12-15<br /><br />2 cans of lychee, diced<br /></span><span style="font-family: trebuchet ms;">110g brown sugar</span><br /><span style="font-family: trebuchet ms;">40 fresh mint leaves</span><br /><span style="font-family: trebuchet ms;">4-5 limes, quartered</span><br /><span style="font-family: trebuchet ms;">360ml vodka</span><br /><span style="font-family: trebuchet ms;">2L Soda water, chilled, to serve</span><br /><span style="font-family: trebuchet ms;">Ice cubes, to serve</span><br /><br /><span style="font-family: trebuchet ms;">Divide the sugar, mint lime, and lychee among serving glasses. Use the end of a rolling pin to gently pound until lime is crushed.Pour vodka among glasses. Top with soda water and ice. Serve.</span><br /><br /></span>ice tea: sugar highhttp://www.blogger.com/profile/06705380947868454726noreply@blogger.com2tag:blogger.com,1999:blog-1760467808425216188.post-31755313152182494022009-06-15T20:30:00.002+10:002009-06-19T09:56:08.273+10:00Dumpling dinner party - DC June 2009<span style="font-size:85%;"><span style="font-family:trebuchet ms;"><span style="font-style: italic;">**updated, ooppss.. sorry, I forgot to thank Jen from <a href="http://userealbutter.com/">userealbutter</a> for being a terrific hostest on this month's challenge. Please forgive me, I was busy cramming for exam when I made this post =p**</span><br /><br /><br />A day late, but I promise you, it will be worth the wait.</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-74XhE2cfJnUU9RYIBTC8gsHMQm9-kPtBaN3oUTVmkAz-LUKR-ekjc7sFUMw5dVzld_8KltTna4VXqUdVBpzBb67bHPHNW2yJLVCE8M9ZhJD2rJctQOYLlxrMD99R8fGg3sTfqhIrQxg/s1600-h/DSC_0439.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-74XhE2cfJnUU9RYIBTC8gsHMQm9-kPtBaN3oUTVmkAz-LUKR-ekjc7sFUMw5dVzld_8KltTna4VXqUdVBpzBb67bHPHNW2yJLVCE8M9ZhJD2rJctQOYLlxrMD99R8fGg3sTfqhIrQxg/s400/DSC_0439.JPG" alt="" id="BLOGGER_PHOTO_ID_5347564739764203138" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyUcyJBlMnxi9n6N_Sd2LoIKR7qre6uVRgLgirMvoWd1f6vIOhQN4rApAmOoLkPmk6JCDw30wlz5uy_GE_UbaAk-RhMmtqM1PZp_ngv7D9TSsD0oXDkQb70jgIwy1v7HQFJ7qwUa4KY7o/s1600-h/DSC_0468.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyUcyJBlMnxi9n6N_Sd2LoIKR7qre6uVRgLgirMvoWd1f6vIOhQN4rApAmOoLkPmk6JCDw30wlz5uy_GE_UbaAk-RhMmtqM1PZp_ngv7D9TSsD0oXDkQb70jgIwy1v7HQFJ7qwUa4KY7o/s400/DSC_0468.JPG" alt="" id="BLOGGER_PHOTO_ID_5347570337498119682" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq7TSxV2wr0Aj4VE4m1sMykf745__lSKKh3VudVURcdvY_TfDtp2o9uUZyppe07D8vBR2MEDwFKaOsBerLcdDE77A6_EmAKDBehxMEly-4sfAfgSR4XCxLvelhn4B7cASWO8O1gv_qewQ/s1600-h/DSC_0520.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 336px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq7TSxV2wr0Aj4VE4m1sMykf745__lSKKh3VudVURcdvY_TfDtp2o9uUZyppe07D8vBR2MEDwFKaOsBerLcdDE77A6_EmAKDBehxMEly-4sfAfgSR4XCxLvelhn4B7cASWO8O1gv_qewQ/s400/DSC_0520.JPG" alt="" id="BLOGGER_PHOTO_ID_5347570339759717570" border="0" /></a><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDsg8nMIdDSHJsVcjk0UzRwxKkW5tElM50vD9QG2aiXi1QesWptxZ3NSKRhpe51eWnMwYah6lsDZGUVHhovNWr5C-mOvws2J2cdAKnQ-ICd8hQ0q7vKTsFMI6j6tHjj2BDm2zgeBd5ibo/s1600-h/DSC_0453.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 284px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDsg8nMIdDSHJsVcjk0UzRwxKkW5tElM50vD9QG2aiXi1QesWptxZ3NSKRhpe51eWnMwYah6lsDZGUVHhovNWr5C-mOvws2J2cdAKnQ-ICd8hQ0q7vKTsFMI6j6tHjj2BDm2zgeBd5ibo/s400/DSC_0453.JPG" alt="" id="BLOGGER_PHOTO_ID_5347565226464258114" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLFzT7ccqlyMSg27ot_RPiMx2Vnw1_Nic9J1n2ja1Dlu6Nx0mHs7zk41YUvuUyrXYEopHWgV9uRwlQE80l73lSdW7LVh11HSo3xXQ3fNjkUJrel0oFkp-Jk79lx-nh3AJJzg_AtBVM5lI/s1600-h/DSC_0452.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLFzT7ccqlyMSg27ot_RPiMx2Vnw1_Nic9J1n2ja1Dlu6Nx0mHs7zk41YUvuUyrXYEopHWgV9uRwlQE80l73lSdW7LVh11HSo3xXQ3fNjkUJrel0oFkp-Jk79lx-nh3AJJzg_AtBVM5lI/s400/DSC_0452.JPG" alt="" id="BLOGGER_PHOTO_ID_5347565223175030242" border="0" /></a><span style="font-size:85%;"><span style="font-family:trebuchet ms;">I went all out for this month's Daring Cooks. The brief said to make potstickers, but since I love dumplings soooo much, I made it 4 ways.. with 3 different fillings. Plus a dessert version to end the night with a sweet note.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnVA-45bL1i2xB5aCDCydvsIpYJN6AUweBWDP-dn9caisJK7ycImheyvC9d5r6i_J6PXxz2zgTVQC9lL3SYxXU_knLgcWbWQYQ0sXtLounSf0PtcLLwF1N3K7ZmdUVDMFejsylMeiwYGI/s1600-h/DSC_0434.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnVA-45bL1i2xB5aCDCydvsIpYJN6AUweBWDP-dn9caisJK7ycImheyvC9d5r6i_J6PXxz2zgTVQC9lL3SYxXU_knLgcWbWQYQ0sXtLounSf0PtcLLwF1N3K7ZmdUVDMFejsylMeiwYGI/s400/DSC_0434.JPG" alt="" id="BLOGGER_PHOTO_ID_5347564738717722690" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qZpGt1gzFlPuqL1DQCOFOs55zKaPLugG-WySuzkT2up0hOB8RFazjzCix4Q8Re9jxT3CH5OUVCCyfFUbUX5VFqEIecvJ1dpzmQIqdqYZRCVvHq01tUOxieuHYp7gHFRF2jORlMF9lAU/s1600-h/DSC_0433.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qZpGt1gzFlPuqL1DQCOFOs55zKaPLugG-WySuzkT2up0hOB8RFazjzCix4Q8Re9jxT3CH5OUVCCyfFUbUX5VFqEIecvJ1dpzmQIqdqYZRCVvHq01tUOxieuHYp7gHFRF2jORlMF9lAU/s400/DSC_0433.JPG" alt="" id="BLOGGER_PHOTO_ID_5347564730174888274" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br /></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WGfr5UoT8WblGetCZM63QehVErbSfsLgi3JBbStskbK5ET-U3fklerND1IzrFjQ_E277wpJcBNAqB0gZ2Qw1JlBaeVGHNZmKr6M64NuwiwS4eGnqc9KpVk94rqfa8e7B7zT2GVv8Yn4/s1600-h/DSC_0464.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WGfr5UoT8WblGetCZM63QehVErbSfsLgi3JBbStskbK5ET-U3fklerND1IzrFjQ_E277wpJcBNAqB0gZ2Qw1JlBaeVGHNZmKr6M64NuwiwS4eGnqc9KpVk94rqfa8e7B7zT2GVv8Yn4/s400/DSC_0464.JPG" alt="" id="BLOGGER_PHOTO_ID_5347565229522833154" border="0" /></a><span style="font-size:78%;"><span style="font-weight: bold;font-family:trebuchet ms;" >xiao long bao</span><br /></span></div><span style="font-size:85%;"> <span style="font-family:trebuchet ms;"><br />In the midst of my cramming session for my exams, I allocate one whole day to make this dumplings. The pleating and rolling out the dumpling proved to be quite therapeutic and a short escape from the grueling hours buried in books. I have a couple of dumpling recipe that I want to try so instead of picking one, I decided to try them all. But being the idiot that I am, instead of doing the fillings half the recipe or even less, I did all of them in full quantity, so I end up with heaps of dumplings. Fortunately, they freeze well, so I can enjoy them for weeks. </span> <span style="font-family:trebuchet ms;">I invited a couple of friends for a dumpling dinner.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5IY9hdTdxt3hgluHNUadEqdli_vTfhoqzJgolpBr9Iwst-O4rAEHm7Sf59CI8P6xvvSBjWW7ygYGUp9SqtVkeSvH9vOe0DRoMZrjusSYAuSHL1QhIyp7WGIsNrEupomOn-WoDVessGc/s1600-h/DSC_0443.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5IY9hdTdxt3hgluHNUadEqdli_vTfhoqzJgolpBr9Iwst-O4rAEHm7Sf59CI8P6xvvSBjWW7ygYGUp9SqtVkeSvH9vOe0DRoMZrjusSYAuSHL1QhIyp7WGIsNrEupomOn-WoDVessGc/s400/DSC_0443.JPG" alt="" id="BLOGGER_PHOTO_ID_5347565219084355618" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hUEb2-8N5z7v4Vok4ODiZ5RWQJMaOByJEWfkA_gPWk1ByfgY2AKvAqZ0JijVB_KBOy8GiveXi75ugkm0mhMGLA3sR6ojOEvEvI6xq4ZemRZ5l4oj8KQDKeUVOL_P-UPxE40myaVG6SQ/s1600-h/DSC_0440.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hUEb2-8N5z7v4Vok4ODiZ5RWQJMaOByJEWfkA_gPWk1ByfgY2AKvAqZ0JijVB_KBOy8GiveXi75ugkm0mhMGLA3sR6ojOEvEvI6xq4ZemRZ5l4oj8KQDKeUVOL_P-UPxE40myaVG6SQ/s400/DSC_0440.JPG" alt="" id="BLOGGER_PHOTO_ID_5347565216701520258" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br />I made the whole dinner with dumplings. Mushroom and tofu potstickers in thick broth for appetizer, prawn & chicken and wafu gyoza dumplings served in 2 ways for the main, and a choc caramel banana mille feuille for dessert. For the main course, I boil the dumplings and made it as a dumpling noodle soup.<br /><br /></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WGfr5UoT8WblGetCZM63QehVErbSfsLgi3JBbStskbK5ET-U3fklerND1IzrFjQ_E277wpJcBNAqB0gZ2Qw1JlBaeVGHNZmKr6M64NuwiwS4eGnqc9KpVk94rqfa8e7B7zT2GVv8Yn4/s1600-h/DSC_0464.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WGfr5UoT8WblGetCZM63QehVErbSfsLgi3JBbStskbK5ET-U3fklerND1IzrFjQ_E277wpJcBNAqB0gZ2Qw1JlBaeVGHNZmKr6M64NuwiwS4eGnqc9KpVk94rqfa8e7B7zT2GVv8Yn4/s400/DSC_0464.JPG" alt="" id="BLOGGER_PHOTO_ID_5347565229522833154" border="0" /></a><span style="font-size:78%;"><span style="font-weight: bold;font-family:trebuchet ms;" >xiao long bao</span></span><br /></div><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br />To accompany the noodle soup, I also made some xia long bao. Xia long bao is a traditional shanghai style dumplings where each delicate dumplings holds a tasty soup in the middle. I used to think they inject the soup into the dumpling. But after reading <a href="http://brandoesq.blogspot.com/2006/09/work-in-progress-xiao-long-bao.html">chef Joycelyn's rendition of it</a>, I found out that the broth was first set into a gelee that looks like a translucent jewel-like cubes. Then, from the steaming process, the gelee liquifies back into a broth, hence the soupy centre in the dumplings. I've tried making xiao long bao before, and back then, I was making it for myself, so I can actually use the secret ingredient that makes the broth very gelatinous, even without the addition of a setting agent like agar-agar or gelatine.It is very simple really, the secret lies in the skin of a pig, or pork rind. It is so fatty and rich in albumen and colagen that is very gelatinous when cooked in water. However, this time, as I am cooking for M this time, I used chicken stock and add agar-agar to make it set. I still couldn't get the pleating technique right, but it's good enough for me.</span> <span style="font-family:trebuchet ms;">The appetizer is actually inspired from watching masterchef. I'm so addicted to masterchef lately, I sometimes even watch the rerun on my lunch hour. It was the winning dish that made Julia won the invention test which then leads to her win over chef Peter Evans and a guaranteed spot in the finals.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwS4FRR1rizxiMsTaQZrtksA9Lb2HlCoQMY7A_lb6aswELWCg-oDex8H5v9BS06XPdMFugNwlTAMaPWNbh5RMeACm30KyQrz_WdHJsIMLrEvB_rr7CMYnhkki0xAGX9x_Icv0DDcXffNo/s1600-h/DSC_0526.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwS4FRR1rizxiMsTaQZrtksA9Lb2HlCoQMY7A_lb6aswELWCg-oDex8H5v9BS06XPdMFugNwlTAMaPWNbh5RMeACm30KyQrz_WdHJsIMLrEvB_rr7CMYnhkki0xAGX9x_Icv0DDcXffNo/s400/DSC_0526.JPG" alt="" id="BLOGGER_PHOTO_ID_5347570344836703602" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br /></span><span style="font-family:trebuchet ms;">And last but not least, being the sweet tooth that I am, I couldn't resist making a dessert. I deep fried the lefover dumpling skin, and made an asian mille feuille with banana, chocolate and caramel sauce. The chocolate mousse is also leftover from my friend's two tier birthday cake. </span> <span style="font-family:trebuchet ms;"><br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1i_IaoBF-RMTsOTUpREpAcvqvmBdKXgN8CciX_y5iGaH7bNSY_F56EGvp9xgBPAVdnsUMudiDBPdtUt0wA8OZN0LIrz4sZE1q__TiVtAfqK3UppMoFMJHajqhyphenhyphenhlwwgRD5t3dbF7Eu6U/s1600-h/DSC_0525.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1i_IaoBF-RMTsOTUpREpAcvqvmBdKXgN8CciX_y5iGaH7bNSY_F56EGvp9xgBPAVdnsUMudiDBPdtUt0wA8OZN0LIrz4sZE1q__TiVtAfqK3UppMoFMJHajqhyphenhyphenhlwwgRD5t3dbF7Eu6U/s400/DSC_0525.JPG" alt="" id="BLOGGER_PHOTO_ID_5347570345326929090" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br />As you can see, I enjoyed this challenge so much. Thank you Jenn for the tasty challenge, as well as the recipe. Can't wait for next month's challenge =)</span></span><br /><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><span style="font-weight: bold;">Dumpling skin:</span><br />250g flour<br />1tsp salt (replace with sugar for the mille feuille)<br />100ml boiling water<br /><br />Combine salt and flour in a bowl and make a well in the centre. Boil water, and as soon as it stop's bubbling, pour into the well in the centre of the flour mixture. With a fork, slowly incorporate flour into the water until it forms a dough. Transfer to a work surface and continue working on the dough until it forms a smooth ball. Keep covered in a damp cloth all the time when you're not working with the dough to prevent it from drying out.<br /><br /><br /><span style="font-weight: bold;">Mushroom & Tofu filling:</span><br />Recipe by Julia, Masterchef Australia finalist<br /><br /></span><span style="font-family:trebuchet ms;">50g firm tofu, finely diced</span><br /><span style="font-family:trebuchet ms;">2 stems choy sum, finely chopped</span><br /><span style="font-family:trebuchet ms;">50g mixed Asian mushrooms, finely diced</span><br /><span style="font-family:trebuchet ms;">1 tsp fresh ginger finely diced</span><br /><br /><span style="font-family:trebuchet ms;">combine the tofu, greens, mushrooms and ginger in a bowl, mix and season.</span><br /><br /><span style="font-weight: bold;font-family:trebuchet ms;" >Broth:</span><strong style="font-family: trebuchet ms;"><br /></strong><span style="font-family:trebuchet ms;">3 cups chicken stock</span><br /><span style="font-family:trebuchet ms;">1 tbs caster sugar</span><br /><span style="font-family:trebuchet ms;">¼ cup black vinegar</span><br /><span style="font-family:trebuchet ms;">1 tbs light soy sauce</span><br /><span style="font-family:trebuchet ms;">2cm piece ginger, peeled and sliced</span><br /><br /><span style="font-family:trebuchet ms;">For the broth, pour the stock into a saucepan. Add the sugar, vinegar, soy and ginger. Place over a medium heat and allow to simmer.</span><br /><br /><span style="font-weight: bold;font-family:trebuchet ms;" >Shrimp & chicken filling:</span><br /><br /><span style="font-family:trebuchet ms;">1/2 lb (225g) raw shrimp, peeled, deveined, and coarsely chopped</span><br /><span style="font-family:trebuchet ms;">1/2 lb (225g) ground chicken</span><br /><span style="font-family:trebuchet ms;">5 chinese chives, minced</span><br /><span style="font-family:trebuchet ms;">1/4 cup (55g) ginger root, minced</span><br /><span style="font-family:trebuchet ms;">1 tsp (5g) salt</span><br /><span style="font-family:trebuchet ms;">3 tbsp (40g) sesame oil</span><br /><span style="font-family:trebuchet ms;">2 tbsp (16g) corn starch</span><br /><br /><span style="font-family:trebuchet ms;">Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).</span><br /><br /><span style="font-family:trebuchet ms;">Wafu gyoza filling recipe can be found </span><a style="font-family: trebuchet ms;" href="http://brandoesq.blogspot.com/2006/08/waf-gyza.html">here</a><br /><br /><span style="font-weight: bold;font-family:trebuchet ms;" >Xiao Long Bao:</span><br /><br /><span style="font-family:trebuchet ms;">broth gelee:</span><br /><span style="font-family:trebuchet ms;">500ml of chicken stock - preferably home made</span><br /><span style="font-family:trebuchet ms;">half a packet of agar-agar</span><br /><br /><span style="font-family:trebuchet ms;">in a separate bowl, disperse agar-agar in 50ml of stock, set aside. In a saucepan, bring stock to the boil, season with salt and pepper. Add the agar-agar and simmer for 1-2 mins. In a shallow dish, pour the stock and cool to room temperature. Set in refrigerator for a couple of hours or overnight. After fully set, dice gelee into cubes.</span><br /><br /><span style="font-family:trebuchet ms;">For Xiao Long Bao, I use the wafu gyoza filling and the shrimp & chicken filling. Steam in a bamboo steamer over a bed of lettuce.</span><br /><br /><span style="font-weight: bold;font-family:trebuchet ms;" >Noodle soup:</span><br /><span style="font-family:trebuchet ms;">bunch of shitake mushroom</span><br /><span style="font-family:trebuchet ms;">bunch of enoki mushroom</span><br /><span style="font-family:trebuchet ms;">egg noodle</span><br /><span style="font-family:trebuchet ms;">1L of chicken stock</span><br /><span style="font-family:trebuchet ms;">200-400ml of water</span><br /><span style="font-family:trebuchet ms;">hoisin sauce</span><br /><span style="font-family:trebuchet ms;">soy sauce</span><br /><span style="font-family:trebuchet ms;">ginger</span><br /><span style="font-family:trebuchet ms;">dash of fish sauce</span><br /><span style="font-family:trebuchet ms;">sesame oil</span><br /><span style="font-family:trebuchet ms;">bunch of chinese chives</span><br /><span style="font-family:trebuchet ms;">bok choy</span><br /><br /><span style="font-family:trebuchet ms;">Boil chicken stock and water in a large pot. Add sauces & ginger according to taste. put dumplings and boil for a couple of minutes until it becomes see-through. Put in mushrooms, bok choy and chives and simmer until it boils again. Cook noodle according to pack instruction. Put noodles in individual bowls, pour the soup over.</span><br /><br /><span style="font-weight: bold;font-family:trebuchet ms;" >Potstickers:</span><br /><span style="font-family:trebuchet ms;">In a shallow pan, heat oil and fry the dumplings until browned in the bottom. Pour in chicken stock and cover pan immediately, trapping the steam inside. Please be careful, as it will splatter a lot. If you're like me, the thought of oil splattering is unbearable, steam it in a separate pan. While the dumpling is cooking, in a separate pan, heat up chicken stock. As the dumplings browned, transfer the dumplings to the pan with chicken stock and cover immediately. Steam until most of the stock are absorbed by the dumpling and dumplings are translucent. </span></span>ice tea: sugar highhttp://www.blogger.com/profile/06705380947868454726noreply@blogger.com34tag:blogger.com,1999:blog-1760467808425216188.post-67603343745029570352009-05-26T09:46:00.002+10:002009-05-29T10:10:35.722+10:00My first two tier cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcek7j0FNyH4h1DERz20P3zT9V19fiZaBQwxHwoCXb5T3oM3aDMLfOblfbHr7GXlmJ2lAbrU2ync9XwcyUM3qjpC0PnxoSMJCZ69LoR_g3NqhlX1uHOq69fx-0Int_HVwN93eyhyphenhyphenCXv1E/s1600-h/chocCake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcek7j0FNyH4h1DERz20P3zT9V19fiZaBQwxHwoCXb5T3oM3aDMLfOblfbHr7GXlmJ2lAbrU2ync9XwcyUM3qjpC0PnxoSMJCZ69LoR_g3NqhlX1uHOq69fx-0Int_HVwN93eyhyphenhyphenCXv1E/s400/chocCake.jpg" alt="" id="BLOGGER_PHOTO_ID_5340782932771232194" border="0" /></a><span style="font-size:85%;"><span style="font-family:trebuchet ms;">My second cake order.. This time for one of my close friend's birthday. I would naturally made a cake for her anyway, but this time, her sister made a special order from me. I'm so happy. I'm getting sick of making chocolate cakes, so I decided this time I want to make it interesting. The birthday girl is someone who really appreciates food, so I can be a bit fancy here. At first, I want to combine raspberry with chocolate. Classic flavour combination, nothing can go wrong with that. However, I just bought a bottle of Yuzu lemon Juice that already passed it's best before date, so I need to use it right away. Ever since I read about Yuzu lemon, I was intrigued. I always thought there was only one type of lemon in this world. But now I've been hearing about Yuzu & Meyer lemon.. Of course, Australia being very remote, don't have those two fruits. So I'm on a man hunt for some kind of extract or some sort of puree. I finally found it at Simon Johnson two weeks ago. But it's price makes my jaws drop! $50+ for a 500ml bottle!!! you got to be kidding me!!<br /><br />But wait! there's hope after all. when my housemate told me Simon Johnson is having a warehouse clearance, I literally jumped for joy. So off we go at 7.30 in the morning to Port Melbourne. When she told me she wants to go at 7am in the morning, I thought she was out of her mind, but it turns out to be quite packed when we got there. By 8.30am, some stuff has already run out. And yes, my Yuzu juice was on sale!! down to just $10. Fabulous!! Less to say, I couldn't keep myself composed on that sale. I was like a kid in a candy store. My biggest splurge would be the 4kg bags of Valhorna chocolates. Gosh! all that chocolates!! my mind was spinning from thinking the numerous fabulous dessert I can create with that. I wasn't the only one that went mad with chocolates. by 8am the once high piles of Valhorna chocolates was cleaned out. At $15-$20 a kilo for what normally is $50-$60 a kilo, that chocolates are a steal!<br /><br />I can keep the chocolates for a while, the Yuzu juice on the other hand, need to be used immediately. I think I will have "Project: Yuzu Lemon" for the whole next month. So far, I can only think making lemon curd and lemon mousse. Any better ideas??<br /><br />Back to the cake.. if I had trouble decorating for guys because I'm too feminine, this time I have trouble because there is just too many options!! I tried drawing inspirations from what I know about her. She's fashionable (a fashion desgner I might add), very feminine, likes owls, loves chocolates. Oh gosh! the options! As always, I turn to Flickr for inspiration. Then I saw a wedding cake with black and white polka dots and a fabulous flower details on them. It looks like a fashion hat. So I used that as inspiration. With every cake, I like to push myself everytime. This time, I challenge myself to make a two tier cake. Chocolate cake as the base, with lemon and chocolate mousse filling, chocolate <a href="http://www.cakejournal.com/archives/how-to-make-italian-meringue-butter-cream">IMBC frosting</a> and chocolate flavoured fondant.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsFhsSglmIK_8jr76NKzE_n8PflMWkuN4abQKQUCr1VwlqaKv8tWmEi3OCxUJPAwG1CUCuYJaiNobn2NzX0CpHPjQCb0tZczGu2cM2xYIzlRZVHvPFIzV8PdXb6KU6PlplOdQPR87e4Xc/s1600-h/details.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 269px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsFhsSglmIK_8jr76NKzE_n8PflMWkuN4abQKQUCr1VwlqaKv8tWmEi3OCxUJPAwG1CUCuYJaiNobn2NzX0CpHPjQCb0tZczGu2cM2xYIzlRZVHvPFIzV8PdXb6KU6PlplOdQPR87e4Xc/s400/details.jpg" alt="" id="BLOGGER_PHOTO_ID_5340782936311286450" border="0" /></a><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br />A little drama.. the flower decorations turns out quite brittle. I may have went overboard with the CMC therefore it's very dry and brittle. I should have used gum paste instead. One other thing, I forgot to let the frosting hardens before enrobing it with the fondant, therefore the fondant didn't have a solid ground to hold on to, that's why I can't get the edges to be sharp and the frostng actually got pushed down, creating a bulging bottom. Aside from that, I love the design. The combination of brown, green and red is very chic and gorgeous.<br /><br /><span style="font-weight: bold;">Chocolate mousse</span><br />Recipe taken from Delicious - June 2009<br /></span></span><ul style="font-family:trebuchet ms;"><li><span style="font-size:85%;">300g good-quality dark chocolate, roughly chopped </span></li><li><span style="font-size:85%;">3 eggs </span></li><li><span style="font-size:85%;">1/4 cup (55g) caster sugar </span></li><li><span style="font-size:85%;">1 tbs good-quality cocoa powder, sifted </span></li><li><span style="font-size:85%;">300ml thickened cream, plus extra whipped cream to serve </span></li><li><span style="font-size:85%;">Grated chocolate, to serve</span></li></ul> <h3 style="font-family:trebuchet ms;"><span style="font-size:85%;">Method</span></h3> <span style=";font-family:trebuchet ms;font-size:85%;" >Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly. </span> <span style=";font-family:trebuchet ms;font-size:85%;" >Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined. </span> <span style=";font-family:trebuchet ms;font-size:85%;" >In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible.</span><br /><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><span style="font-weight: bold;">Yuzu Lemon Mousse</span><br />Recipe taken from Delicious - June 2009</span></span><br /><ul style="font-family:trebuchet ms;"><li><span style="font-size:85%;">1 eggs </span></li><li><span style="font-size:85%;">100ml of Yuzu lemon juice</span></li><li><span style="font-size:85%;">1tbs finely grated lemon rind<br /></span></li><li><span style="font-size:85%;">25g caster sugar</span></li><li><span style="font-size:85%;">150ml thickened cream</span></li></ul> <h3 style="font-family:trebuchet ms;"><span style="font-size:85%;">Method</span></h3><span style=";font-family:trebuchet ms;font-size:85%;" >Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in juice and rind.</span><span style=";font-family:trebuchet ms;font-size:85%;" ><br />In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the lemon-egg mixture, trying to keep the mixture as light as possible.</span>ice tea: sugar highhttp://www.blogger.com/profile/06705380947868454726noreply@blogger.com4tag:blogger.com,1999:blog-1760467808425216188.post-14172725251306942142009-05-24T09:45:00.004+10:002009-05-28T16:35:28.322+10:00Asian night<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuE0Q6EHpsn5S-dli0o1UnM7EFKso3qVGLcYlsNye1Qcag5-jZ4cZGJCk7C_nXb02Z2urW3bWLG0MHszkTGeYM0WDSNFO0MMh8HgsF1KrWS_kFJp64ewbClGjGYjSKSi34cIMeZuGEU38/s1600-h/laksa+lemak.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 356px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuE0Q6EHpsn5S-dli0o1UnM7EFKso3qVGLcYlsNye1Qcag5-jZ4cZGJCk7C_nXb02Z2urW3bWLG0MHszkTGeYM0WDSNFO0MMh8HgsF1KrWS_kFJp64ewbClGjGYjSKSi34cIMeZuGEU38/s400/laksa+lemak.jpg" alt="" id="BLOGGER_PHOTO_ID_5340758218584023234" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">What better ways to spend an evening catching up with an old friend over a hearty bowl of laksa lemak. It's wholesome goodness packs a spicy punch to a chilly evening. I went all out creating a three course asian dinner started with fresh oysters with asian soy dressing, laksa lemak and a refreshing mango pudding with strawberry pearl and condensed milk for a sweet touch at the end of the meal.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-vDlUETvUo1_nYJoJrHTrgibUrJK-v13jS3G8iGXiXhmVVOy6yarLChTLkEpZcfNONTzS486q84gZsl8usejTEZVUxSyUdeHxh21A8tBKzNJ0cq2kHDSLjoii5JZDWJZS8NFTrcg3C5I/s1600-h/oyster_with+asian+dressing.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-vDlUETvUo1_nYJoJrHTrgibUrJK-v13jS3G8iGXiXhmVVOy6yarLChTLkEpZcfNONTzS486q84gZsl8usejTEZVUxSyUdeHxh21A8tBKzNJ0cq2kHDSLjoii5JZDWJZS8NFTrcg3C5I/s400/oyster_with+asian+dressing.jpg" alt="" id="BLOGGER_PHOTO_ID_5340758224083526386" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br />It's definitely not mango season here in Melbourne, but I can't find anything better to end the night. So I substitute the mango puree with a fresh mango sorbet from <a href="http://www.jonesthegrocer.com/">Jones the Grocer</a>. Well, I thought of making some egg tarts, but I want to try my hands on Molecular Gastronomy inspired by chef Ferran Adria from the renowned restaurant il Bulli in Spain. And again, I am just to lazy to make pastry. When doing last month's DB challenge on cheesecake, I was in awe looking at what <a href="http://www.prettytastycakes.com/2009/04/27/coconut-cheesecake-cashew-ginger-crust-pearls/">Pretty Tasty Cakes</a> manage to put together. She then referred me to <a href="http://michaellaiskonis.typepad.com/main/2008/07/resisting-compr.html">Michael Laiskonis</a> from La Bernadine who taught her how to create the pearls. I don't have a picture of the mango pudding or the pearl i'm afraid. The stupid pudding didn't set properly!! But I promise this won't be the last time I play around with fruit pearls.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvqIMxQJCDJZlPpxgKIm9fl7w8jjxBYVEvvZKJWwgPmUgWfMWuZH-E1OO-E3Nrr9gGM8khCVMIKa8yvYOmcd5CSEZWjkwmWV89g4RGdsM_wxQ0mzJMLZA7jq0rh-3fKW7QFWkZwrnN-I/s1600-h/laksaLemak2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 351px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvqIMxQJCDJZlPpxgKIm9fl7w8jjxBYVEvvZKJWwgPmUgWfMWuZH-E1OO-E3Nrr9gGM8khCVMIKa8yvYOmcd5CSEZWjkwmWV89g4RGdsM_wxQ0mzJMLZA7jq0rh-3fKW7QFWkZwrnN-I/s400/laksaLemak2.jpg" alt="" id="BLOGGER_PHOTO_ID_5340758222642092610" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br />You can find the recipe for Laksa Lemak <a href="http://brandoesq.blogspot.com/2005/07/laksa-lemak.html">here</a>.<br /><br /><span style="font-weight: bold;">Asian dressing</span><br /><br />Sake<br />Soy sauce<br />Rice wine vinegar<br />fish sauce<br />Lime juice<br /><br />chilly, thinly sliced<br />cucumber, thinly sliced<br />tobiko (red, black or wasabi)<br /><br />Combine all the sauce ingredients according to taste. I like mine sour and acidic, so I put extra vinegar and lime juice.<br />When ready to serve, pour about 2tsp (depending on the size of each oyster) of sauce in each oyster shell, top it with chilly and cucumber. Put generous amount of tobiko on top.<br /></span></span>ice tea: sugar highhttp://www.blogger.com/profile/06705380947868454726noreply@blogger.com0tag:blogger.com,1999:blog-1760467808425216188.post-75317462011131915112009-05-22T09:43:00.003+10:002009-05-31T10:20:08.493+10:00Japanese Night<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizDRlL3K9CWNEGh4rZwHxR0pi3-nEMNLYpi9Jwv1OQXgEVBXdPraRmuAjak1lzbbSPTz3D1rDIonvOlO0ivkzy4-HGKxz6zqWBaZ3XAbF5czRxdHThu4eDGfh1Ev9Cb1eT5zGmAzcN0og/s1600-h/Japanese+dinner.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 336px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizDRlL3K9CWNEGh4rZwHxR0pi3-nEMNLYpi9Jwv1OQXgEVBXdPraRmuAjak1lzbbSPTz3D1rDIonvOlO0ivkzy4-HGKxz6zqWBaZ3XAbF5czRxdHThu4eDGfh1Ev9Cb1eT5zGmAzcN0og/s400/Japanese+dinner.jpg" alt="" id="BLOGGER_PHOTO_ID_5341774627977770962" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">A Japanese friend once told me "Oyako" in Japan means "parent and child" (I always thought it meant egg - silly me). In the Oyako don that you usually get from your normal Japanese eatery, this dish usually consist of chicken and egg - hence the "parent and child" combination. In this dish however, it would refer to the salmon and the salmon roe.<br /><br />As a child, my dad used to take me to this fabulous Japanese restaurant at Kempinski Hotel in Jakarta. Their specialty was "Kamameshi" combined with fabulous grilled Yakitoris which basically means satay. Due to its minute size compared to the usual satay skewer, I always refer them as "mini satay". Kamameshi itself is basically rice steamed in a cyprus container with some sort of beef, seafood or vegetables. The rice itself is very tasty and full of Japanese flavours.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6zaAkcrscp72Z9KbHWEace8RqUcYQb9sT9uJWYy5rhLYwuX24JrQjpzQYMrsJ-2tugUV5GzZuanWueH2G4LO15mg8erETd2yLn-TwyavsdvJhgifRuZpcJ-WJ2HG1I30XOHW6yzfuagE/s1600-h/condiments.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6zaAkcrscp72Z9KbHWEace8RqUcYQb9sT9uJWYy5rhLYwuX24JrQjpzQYMrsJ-2tugUV5GzZuanWueH2G4LO15mg8erETd2yLn-TwyavsdvJhgifRuZpcJ-WJ2HG1I30XOHW6yzfuagE/s400/condiments.jpg" alt="" id="BLOGGER_PHOTO_ID_5341774623962508754" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br />Ever since I moved to Melbourne, I have only found one Japanese restaurant that does this dish, but it's hardly something to rave about. So I guess I have to have a go at creating this myself. I don't know where to get the cyprus container nor would I even know where to begin looking for it here. After turning to my trusted friend, Google, I found a recipe at RecipeZaar that uses rice cooker to cook it. Brilliant! I say. Here I thought I will get to use my new claypot dish I bought from the courtesy of my mum's credit card (tee hee hee - in my defense, the eftpos machine wasn't working that day at Essential Ingredients, with no cash on hand, I only have my in-case-of-an-emergency credit card's). So I just use it to serve the rice at the end.<br /><br />I adjusted the recipe for 2 and to use salmon instead of chicken. Please excuse the crappy photos, I left my SLR at M's house, so I had to use M's crappy camera.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOF1AXIDg7-7PXpl_1qCFZbfCKd61cr8GVllUlE5wRQZgRAbAgGV9oAk536h4seLKTCdIAy5RHBMMv2602DGbs6u9Lw-SV4GNNQfBEiuC5BvbbwOZSTLgoQ9pUdEa9U4SRT-9oQyP5358/s1600-h/Oyako-Wappameshi.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOF1AXIDg7-7PXpl_1qCFZbfCKd61cr8GVllUlE5wRQZgRAbAgGV9oAk536h4seLKTCdIAy5RHBMMv2602DGbs6u9Lw-SV4GNNQfBEiuC5BvbbwOZSTLgoQ9pUdEa9U4SRT-9oQyP5358/s400/Oyako-Wappameshi.jpg" alt="" id="BLOGGER_PHOTO_ID_5341774626643700738" border="0" /></a><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br /><span style="font-weight: bold;">Salmon Oyako Kamameshi</span><br />Original recipe taken from RecipeZaar<br /></span></span><br /><span style="font-size:85%;"><span style="font-family: trebuchet ms;">1-2 cups rice </span><br /><span style="font-family: trebuchet ms;">1 cups chicken broth</span><br /><span style="font-family: trebuchet ms;">1 cups of dashi (made from 1 cup of boiling water to 1-2 tbs of dashi powder)</span><br /><span style="font-family: trebuchet ms;">1/4 cup onion, chopped </span><br /><span style="font-family: trebuchet ms;">1/4 cup </span><a style="font-family: trebuchet ms;">shiitake mushroom</a><span style="font-family: trebuchet ms;">, chopped </span><br /><span style="font-family: trebuchet ms;">1 fillet of fresh salmon, cut in 4 slices</span><br /><span style="font-family: trebuchet ms;">Red tobiko for garnish</span><br /><span style="font-family: trebuchet ms;">a handful of boiled edamame</span><br /></span><h4 style="font-family: trebuchet ms;"><span style="font-size:85%;">Sauce</span></h4><span style="font-size:85%;"><span style="font-family: trebuchet ms;"> 1-2 1/2 tablespoon </span><a style="font-family: trebuchet ms;">soy sauce</a><br /><span style="font-family: trebuchet ms;">1 teaspoon </span><a style="font-family: trebuchet ms;">garlic salt</a><br /><span style="font-family: trebuchet ms;">1 tablespoons sugar</span><br /><span style="font-family: trebuchet ms;">1-2 tablespoon sake</span><br /><span style="font-family: trebuchet ms;">1 tablespoon mirin</span></span><span style="font-weight: bold; font-family: trebuchet ms;font-size:85%;" ><br /><br /></span><span style="font-size:85%;"><span style="font-family: trebuchet ms;">Wash rice until the water almost clear. Drain. Mix all the sauce ingredients with the broth. Put the rice and shiitake mushroom in the rice cooker. Pour in the liquid and cook. In the meantime, boil a handful of edamame in a slightly salted water for about 3-5 minutes. Remove the pods from the skin. Once the rice cooker finish cooking, put the salmon fillets on top of the rice and let it steam no longer than 10 minutes. Remove from the rice cooker, stir in tobiko and edamame. Serve with a glass of sake, extra edamame, Japanese pickles or a simple Japanese salad of beanshoots in rice wine vinegar and a dash of soy sauce.</span></span>ice tea: sugar highhttp://www.blogger.com/profile/06705380947868454726noreply@blogger.com1tag:blogger.com,1999:blog-1760467808425216188.post-83060890067439298022009-05-19T09:44:00.003+10:002009-05-28T14:05:07.929+10:00My first cake order - Madagascar theme cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftIzaCjl0h9o14qG31EJuS8K8DWnk1UBx67ZaY5tXVIgRqz9o7tiRw9mC7Le-d_Ev0EMKz5-vRcljcRns2cAmIKIAZu7Wjr5lPUj3sErqrSoXpgJMr2QnHy2rG2w9pudQuwFivvCeCbE/s1600-h/madagascarCake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjftIzaCjl0h9o14qG31EJuS8K8DWnk1UBx67ZaY5tXVIgRqz9o7tiRw9mC7Le-d_Ev0EMKz5-vRcljcRns2cAmIKIAZu7Wjr5lPUj3sErqrSoXpgJMr2QnHy2rG2w9pudQuwFivvCeCbE/s400/madagascarCake.jpg" alt="" id="BLOGGER_PHOTO_ID_5340716016448404066" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Baking can be quite an expensive hobby sometimes. Especially when you're a self thaught novice where mistakes and wastage are inevitable. Especially in my case, where the number of recipes that I want to try my hands on doesn't really balanced the level of consumption of me and the people surrounds me. I'm running out of people to be treated as "lab rats" or probably nicer to say "taste testers". So, when my friend ordered a cake for her nephew's second birthday, eventhough i'm in the middle of two major assignments, I just couldn't say no. My first official order? The first time I actually getting paid for doing what I love? How can I possibly say no.<br /><br />The biggest question here is not what design or what flavours should I make the cake, it was how much should I charge? With little to no experience on pricing strategies nor business strategies for that matter, I would just have to guess it this time. I still feel inadequate to charge for my time. With the quality control being inexistent, I still feel very scared of how people might think of my rates. I'm happy enough if people exchange me for all the expenses of buying the ingredients. The most expensive ones would be the chocolates. I thought by using the supermarket brand, it would be much much cheaper. But I was wrong. The couverture chocolate sold in the supermarket is actually almost doubled the price of my fancy Lindt couverture chocolates I bought at <a href="http://www.theessentialingredient.com.au/">Essential Ingredients</a>. I guess buying in bulk really pays off sometimes. I thought of using compound chocolates, but for the chocolate ganache, it will go through several times of reheating. And to my knowledge, compound chocolates are not meant to be reheated. Couverture in the other hand will be fine. I may be wrong on this, but the limited time that I have will not allow me to do a trial and error.<br /><br />I want to try using a lighter chocolate cake this time. I'm not a big fan of mud cakes or any dense cake in that matter. Ideally, I'd go for a sponge cake anytime. But I know, sponge cakes cannot suffice the weight of the icing, it needs a dense cake. I just realized by doing this cake that I actually don't have a basic chocolate cake in my recipe repertoire. You would have think for someone who bakes as much as I do, chocolate cake recipe should have been one of my staple recipe. I found a recipe of a chocolate cake that I found interesting. So based on that recipe, I start calculating my cost. Give and take here and there (I can't really measure the cost of my flour and sugar as I buy it in bulk and was too lazy to calculate how much it cost per 100g) I ended up with a couple of options. $45 for choc cake with choc buttercream, $55 for choc cake with choc mousse filling and choc buttercream, $65 for choc mud cake with choc ganache. To serve 30 people, I think that's a very good price. I absolutely have no idea whether those prices are good or not. More experienced cake decorator out there, please help me out.......<br /><br />I ended up over budget since the chocolate cake recipe said it would serve 15, but it ended up not rising and quite short, so I have to make 3 times the recipe instead of 2. My friend opt for the cheapest option, which uses choc buttercream. It actually work to my advantage, one, I get to try <a href="http://www.cakejournal.com/archives/how-to-make-italian-meringue-butter-cream">Cake Journal's IMBC (Italian Meringue Butter Cream)</a> recipe and two, I don't have to sacrifice my chocolates even more, because even at $65, I don't think it will cover the cost of the chocolates. There must be a better way.. I need to do more research.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsd7yWKd7rRhZpy5cnCr0Z4g1YivWHdTGeOg72aSwCsbrQOeNaqy2JU6BHrjjuHxyXU7oe7DLzcvRqH00Gmu5mMVwct9n6VwYnnJur65UjlB-EW4KzG8nUarag-WizKJG6EFtgwn0wcQ/s1600-h/theCast_small+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 157px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsd7yWKd7rRhZpy5cnCr0Z4g1YivWHdTGeOg72aSwCsbrQOeNaqy2JU6BHrjjuHxyXU7oe7DLzcvRqH00Gmu5mMVwct9n6VwYnnJur65UjlB-EW4KzG8nUarag-WizKJG6EFtgwn0wcQ/s400/theCast_small+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5340716020520479282" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">The birthday boy loves sponge bob, Alex the lion from Madagascar, and Thomas the Tank. So naturally, that's what he wants for his birthday. At first, the thought of modelling all the Madagascar cast seems very daunting, and Thomas the Tank has navy blue and christmas red colours (the two colours that are hard to produce in icing). So I pushed the sponge bob idea. But it's very unlike me to turn down a good challenge. After hours of looking at Madagascar pictures, I decided to go ahead with the madagascar design. In one of my cake decorating books, I found a cake design where it looks like a round jungle with animal heads popping out between the trees. This is perfect for my Madagascar cake. I only need to model the heads of the cast, I don't need to do their bodies.<br /><br />Out of the four (well, Melvin the Giraffe has to be singled out as I ran out of time), I think my Gloria the hippo looks the most like the real one, with the Zebra (I forgot his name) being the hardest one to sculpt. The feedback from everyone has been fantastic. They loved every bit of the cake. The flavour, the look, everything. It's a job well done!<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjC58Ciqrj1FRaj4oXSQxAlUiCWBh2n01DTTO35Mm6fA8BNIhGko4Nt7cG2WWea8cK2wUjyC38HgveSJpeFK7_HVisSWq9Wp7quvwcD3nJxK-Nvot__VCNLINQyobLiLuBXIu4L_LOtI/s1600-h/trees.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 295px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjC58Ciqrj1FRaj4oXSQxAlUiCWBh2n01DTTO35Mm6fA8BNIhGko4Nt7cG2WWea8cK2wUjyC38HgveSJpeFK7_HVisSWq9Wp7quvwcD3nJxK-Nvot__VCNLINQyobLiLuBXIu4L_LOtI/s400/trees.jpg" alt="" id="BLOGGER_PHOTO_ID_5340716019844240002" border="0" /></a><br /><h2 style="font-weight: normal;font-family:trebuchet ms;"><span style="font-size:85%;"><span style="font-weight: bold;">Step-by-step chocolate cake (for this cake I made 3 times the recipe)<br />Recipe taken from Notebook - September 2007, page 136<br /></span></span></h2><h2 style="font-family: trebuchet ms; font-weight: normal;"><span style="font-size:85%;">125g butter, chopped<br />2 tsp instant coffee powder<br />3/4 cup (185ml) water<br />100g good-quality dark cooking chocolate, chopped<br />1 cup (200g) brown sugar<br />1/2 cup (75g) self-raising flour<br />1/2 cup (75g) plain flour<br />1/4 cup (30g) cocoa powder<br />1/4 cup (30g) almond meal<br />1 egg, lightly whisked<br /></span></h2><h2 style="font-family: trebuchet ms; font-weight: normal;"><span style="font-size:85%;">Preheat oven to 160°C. Grease and line the base and side of an 18cmround (base measurement) cake pan.</span><span style="font-size:85%;">Place the butter, coffee, water, chocolate and sugar in a saucepan over low heat. Cook, stirring, for 2-3 minutes or until butter and chocolate melt and mixture is smooth. Remove from heat and set aside for 5 minutes to cool slightly.</span><span style="font-size:85%;">Transfer mixture to a bowl. Sift the combined flours and cocoa powder over the chocolate mixture and add the almond meal. Use a balloon whisk to gently fold the flour into the chocolate mixture. Add the egg and stir to combine.</span><span style="font-size:85%;">Pour cake mixture into the prepared pan. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 30 minutes before turning on to a wire rack to cool completely. </span></h2><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"> </span></span>ice tea: sugar highhttp://www.blogger.com/profile/06705380947868454726noreply@blogger.com5tag:blogger.com,1999:blog-1760467808425216188.post-78969947919841091382009-05-14T12:52:00.006+10:002009-05-14T13:36:10.585+10:00DC May 2009 - Ricotta Gnocchi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhkgDLE_RGK-mwBb9LdKLDNiK8PEAG6JNf48vRqPDM7G49tDub_PHHk_6JsOUpqHvbO03N7xVjA2wSsRGFGTVuv3SoTVXR9N_ZvKuZaanwdBzm_FC0AF_V3xE5s-RqaN3356fUd66ZrNU/s1600-h/DSC_0253.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhkgDLE_RGK-mwBb9LdKLDNiK8PEAG6JNf48vRqPDM7G49tDub_PHHk_6JsOUpqHvbO03N7xVjA2wSsRGFGTVuv3SoTVXR9N_ZvKuZaanwdBzm_FC0AF_V3xE5s-RqaN3356fUd66ZrNU/s320/DSC_0253.jpg" alt="" id="BLOGGER_PHOTO_ID_5335515284503032898" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">The first ever daring cooks... YAY!! soo excited.<br /><br />I was less excited when reading the first challenge I'm afraid.. gnocchi - good, ricotta - BAD! I'm not a big fan of ricotta. I prefer my cheese to be gutsy, full of flavour with a hint of smokiness or tartness. Ricotta in my opinion, feels no different than tofu.. tasteless and very mushy. I was contemplating to use a good Greek Fetta or a blue cheese instead of the Ricotta, but for the first challenge, I think I better stick to the brief. I never made a gnocchi before, so I don't want to be a smart ass and end up wasting good cheese. I did change the sauce. Adding a creamy sauce and an aioli that turns out beautifull with the gnocchi.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvzBvdJLVic8-NXwEgkur0gYfG26QhOnJLhyXc_Gd9Budwx1hHX-t1tidRsIRSfaBJQtaGy5ayfeblfagHJSOoGSwiKNcGwBs3U1hCm3u3-dtR7WGO6MT-fNG4pN4dXpFgK6X30II2Ya4/s1600-h/DSC_0256.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvzBvdJLVic8-NXwEgkur0gYfG26QhOnJLhyXc_Gd9Budwx1hHX-t1tidRsIRSfaBJQtaGy5ayfeblfagHJSOoGSwiKNcGwBs3U1hCm3u3-dtR7WGO6MT-fNG4pN4dXpFgK6X30II2Ya4/s320/DSC_0256.jpg" alt="" id="BLOGGER_PHOTO_ID_5335516863499743138" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkpTrRcpeFYxrG7CEoPWdIXfD4fqH6GQXRIc6w-kART7BU6iuWd3pxAEl2T1U2LN1vIgzC072wQsQrWTNhemqYMs2ZkrNuhZPagamRPgXma7iW6hOL05zr34T48AUGA8O67f8RF8r7Bs/s1600-h/DSC_0260.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkpTrRcpeFYxrG7CEoPWdIXfD4fqH6GQXRIc6w-kART7BU6iuWd3pxAEl2T1U2LN1vIgzC072wQsQrWTNhemqYMs2ZkrNuhZPagamRPgXma7iW6hOL05zr34T48AUGA8O67f8RF8r7Bs/s320/DSC_0260.jpg" alt="" id="BLOGGER_PHOTO_ID_5335517822058806162" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">I have a lovely salmon fillett in the freezer so I made a salmon, oregano cream sauce - with heaps of parmiggiano regiano of course. For a lighter version, I also made a truffle infused garlic aioli with roasted cherry tomatoes and roasted garlic. Not sure if this will be something I will enjoy, I decided to make just half of the gnocchi. It still produce quite a lot. Enough for 3 meals for me. I'm eating the last batch as we speak. I personally love it with the cream sauce, the parmigiano helps to add more flavour to the gnocchi. I'm still not a convert i'm afraid. I do like the texture of the gnocchi. It is much nicer and creamier than potato gnocchi. It has that melt in your mouth feel to it. It's not very attractive though.. or maybe that's just my lack of gnocchi-shaping experience..<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjSoAjr3lO_G0FeRHwQAXw4Tnkhrdrfuptx1cVozTKCKm6Ocrl6H_FYCCWuo_jXidYDuviYYfuTf3sWiT5La6fXAcKWShmhKNZDEssc97svhLX_-BfWqbNgbn_xosffhJqyJLB1RujiaQ/s1600-h/DSC_0275_small.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjSoAjr3lO_G0FeRHwQAXw4Tnkhrdrfuptx1cVozTKCKm6Ocrl6H_FYCCWuo_jXidYDuviYYfuTf3sWiT5La6fXAcKWShmhKNZDEssc97svhLX_-BfWqbNgbn_xosffhJqyJLB1RujiaQ/s320/DSC_0275_small.jpg" alt="" id="BLOGGER_PHOTO_ID_5335517984152560674" border="0" /></a><span style="font-weight: bold; font-family: trebuchet ms;font-size:85%;" >Zuni Ricotta Gnocchi </span> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">Source: From <a href="http://www.amazon.com/gp/product/0393020436/ref=s9_sims_gw_s1_p14_t1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-1&pf_rd_r=0X6V0JME86WMSMGEW1GB&pf_rd_t=101&pf_rd_p=470938131&pf_rd_i=507846">The Zuni Café Cookbook.</a></span> </p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">Yield: Makes 40 to 48 gnocchi (serves 4 to 6)</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">Prep time: Step 1 will take 24 hours. Steps 2 through 4 will take approximately 1 hour.</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;"><strong>Tips: </strong></span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">- If you can find it, use fresh ricotta. As Judy Rodgers advises in her recipe, there is no substitute for fresh ricotta. It may be a bit more expensive, but it's worth it.<br />- Do not skip the draining step. Even if the fresh ricotta doesn't look very wet, it is. Draining the ricotta will help your gnocchi tremendously.<br />- When shaping your gnocchi, resist the urge to over handle them. It's okay if they look a bit wrinkled or if they're not perfectly smooth.<br />- If you're not freezing the gnocchi for later, cook them as soon as you can. If you let them sit around too long they may become a bit sticky.<br />- For the variations to the challenge recipe, please see the end of the recipe.</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;"><strong>Equipment required:</strong></span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">- Sieve<br />- Cheesecloth or paper towels<br />- Large mixing bowl<br />- Rubber spatula<br />- Tablespoon<br />- Baking dish or baking sheet<br />- Wax or parchment paper<br />- Small pot<br />- Large skillet<br />- Large pan or pot (very wide in diameter and at least 2 inches deep)</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">Videos that might help:</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">- <a href="http://www.youtube.com/watch?v=WDBknelIa8g">Judy Rodgers Gnocchi Demo</a><br />- <a href="http://www.youtube.com/watch?v=v2UvbJjyRw8">Making fresh ricotta demo</a><br />- <a href="http://www.wonderhowto.com/how-to/video/how-to-make-ricotta-cheese-gnocchi-242703/">Making ricotta gnocchi</a></span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;"><strong>For the gnocchi:</strong></span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">1 pound (454 grams/16 ounces) fresh ricotta (2 cups)<br />2 large cold eggs, lightly beaten<br />1 tablespoon (1/2 ounce) unsalted butter<br />2 or 3 fresh sage leaves, or a few pinches of freshly grated nutmeg, or a few pinches of chopped lemon zest (all optional)<br />½ ounce Parmigiano-Reggiano, grated (about ¼ cup very lightly packed)<br />about ¼ teaspoon salt (a little more if using kosher salt)<br />all-purpose flour for forming the gnocchi</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;"><strong>For the gnocchi sauce:</strong></span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">8 tablespoons (227 grams/1/4 pound/4 ounces) butter, sliced<br />2 teaspoons water</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;"><strong>Step 1 (the day before you make the gnocchi): Preparing the ricotta.</strong></span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">If the ricotta is too wet, your gnocchi will not form properly. In her cookbook, Judy Rodgers recommends checking the ricotta’s wetness. To test the ricotta, take a teaspoon or so and place it on a paper towel. If you notice a very large ring of dampness forming around the ricotta after a minute or so, then the ricotta is too wet. To remove some of the moisture, line a sieve with cheesecloth or paper towels and place the ricotta in the sieve. Cover it and let it drain for at least 8 hours and up to 24 hours in the refrigerator. Alternatively, you can wrap the ricotta carefully in cheesecloth (2 layers) and suspend it in your refrigerator for 8 to 24 hours with a bowl underneath to catch the water that’s released. Either way, it’s recommended that you do this step the day before you plan on making the gnocchi.</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;"><strong>Step 2 (the day you plan on eating the gnocchi): Making the gnocchi dough.</strong></span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">To make great gnocchi, the ricotta has to be fairly smooth. Place the drained ricotta in a large bowl and mash it as best as you can with a rubber spatula or a large spoon (it’s best to use a utensil with some flexibility here). As you mash the ricotta, if you noticed that you can still see curds, then press the ricotta through a strainer to smooth it out as much as possible.</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">Add the lightly beaten eggs to the mashed ricotta. </span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">Melt the tablespoon of butter. As it melts, add in the sage if you’re using it. If not, just melt the butter and add it to the ricotta mixture.</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">Add in any flavouring that you’re using (i.e., nutmeg, lemon zest, etc.). If you’re not using any particular flavouring, that’s fine.</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">Add the Parmigiano-Reggiano and the salt.</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">Beat all the ingredients together very well. You should end up with a soft and fluffy batter with no streaks (everything should be mixed in very well).</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;"><strong>Step 3: Forming the gnocchi.</strong></span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">Fill a small pot with water and bring to a boil. When it boils, salt the water generously and keep it at a simmer. You will use this water to test the first gnocchi that you make to ensure that it holds together and that your gnocchi batter isn’t too damp.</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">In a large, shallow baking dish or on a sheet pan, make a bed of all-purpose flour that’s ½ an inch deep.</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">With a spatula, scrape the ricotta mixture away from the sides of the bowl and form a large mass in the centre of your bowl.</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">Using a tablespoon, scoop up about 2 to 3 teaspoons of batter and then holding the spoon at an angle, use your finger tip to gently push the ball of dough from the spoon into the bed of flour.</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">At this point you can either shake the dish or pan gently to ensure that the flour covers the gnocchi or use your fingers to very gently dust the gnocchi with flour. Gently pick up the gnocchi and cradle it in your hand rolling it to form it in an oval as best as you can, at no point should you squeeze it. What you’re looking for is an oval lump of sorts that’s dusted in flour and plump.</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">Gently place your gnocchi in the simmering water. It will sink and then bob to the top. From the time that it bobs to the surface, you want to cook the gnocchi until it’s just firm. This could take 3 to 5 minutes.</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">If your gnocchi begins to fall apart, this means that the ricotta cheese was probably still too wet. You can remedy this by beating a teaspoon of egg white into your gnocchi batter. If your gnocchi batter was fluffy but the sample comes out heavy, add a teaspoon of beaten egg to the batter and beat that in. Test a second gnocchi to ensure success.</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">Form the rest of your gnocchi. You can put 4 to 6 gnocchi in the bed of flour at a time. But don’t overcrowd your bed of flour or you may damage your gnocchi as you coat them. </span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">Have a sheet pan ready to rest the formed gnocchi on. Line the sheet pan with wax or parchment paper and dust it with flour. </span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">You can cook the gnocchi right away, however, Judy Rodgers recommends storing them in the refrigerator for an hour prior to cooking to allow them to firm up.</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;"><strong>Step 4: Cooking the gnocchi.</strong></span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">Have a large skillet ready to go. Place the butter and water for the sauce in the skillet and set aside.</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">In the largest pan or pot that you have (make sure it’s wide), bring at least 2 quarts of water to a boil (you can use as much as 3 quarts of water if your pot permits). You need a wide pot or pan so that your gnocchi won’t bump into each other and damage each other.</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">Once the water is boiling, salt it generously.</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">Drop the gnocchi into the water one by one. Once they float to the top, cook them for 3 to 5 minutes (as in the case with the test gnocchi).</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">When the gnocchi float to the top, you can start your sauce while you wait for them to finish cooking. </span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">Place the skillet over medium heat and melt the butter. Swirl it gently a few times as it melts. As soon as it melts and is incorporated with the water, turn off the heat. Your gnocchi should be cooked by now.</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">With a slotted spoon, remove the gnocchi from the boiling water and gently drop into the butter sauce. Carefully roll in the sauce until coated. Serve immediately.</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;"><em><strong>Variations:</strong> For the gnocchi, you can flavour them however you wish. If you want to experiment by adding something to your gnocchi (i.e., caramelized onion, sundried tomato), feel free to do so. However, be forewarned, ricotta gnocchi are delicate and may not take well to elaborate additions. For the sauce, this is your chance to go nuts. Enjoy yourselves. Surprise us!!!</em></span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;"><em><strong>Freezing the gnocchi:</strong> If you don’t want to cook your gnocchi right away or if you don’t want to cook all of them, you can make them and freeze them. Once they are formed and resting on the flour-dusted, lined tray, place them uncovered in the freezer. Leave them for several hours to freeze. Once frozen, place them in a plastic bag. Remove the air and seal the bag. Return to the freezer. To cook frozen gnocchi, remove them from the bag and place individually on a plate or on a tray. Place in the refrigerator to thaw completely. Cook as directed for fresh gnocchi.</em></span></p><span style="font-size:85%;"><span style="font-weight: bold; font-family: trebuchet ms;">Salmon Oregano Cream Sauce<br /><br /></span><span style="font-family: trebuchet ms;">30-40g of parmigiano regiano</span><br /><span style="font-family: trebuchet ms;">200ml of thick cream</span><br /><span style="font-family: trebuchet ms;">1 salmon fillett</span><br /><span style="font-family: trebuchet ms;">2 tbs of dried oregano</span><br /><br /><span style="font-family: trebuchet ms;">Cook salmon for 20-30 seconds. Add the cream and let it boil. Put in the cheese and oregano, stir until the cheese is melted through. Set the flame to low, cook until the sauce thickens.</span><br /><br /><span style="font-weight: bold; font-family: trebuchet ms;">Trufle infused garlic aioli</span><br /><br /><span style="font-family: trebuchet ms;">1 stalk of vine ripened cherry tomatoes</span><br /><span style="font-family: trebuchet ms;">3 cloves of garlic</span><br /><span style="font-family: trebuchet ms;">white truffle infused olive oil</span><br /><br /><span style="font-family: trebuchet ms;">Preheat your oven to 170 degrees. Combine all the ingredients on a baking tray. I usually don't bother peeling the garlic when roasting. drench with olive oil. Seasoned lightly with salt and pepper. Roast untill the tomatoes are wrinkled. </span><span style="font-family:trebuchet ms;"><br /></span></span>ice tea: sugar highhttp://www.blogger.com/profile/06705380947868454726noreply@blogger.com8tag:blogger.com,1999:blog-1760467808425216188.post-59734276493373483152009-04-30T18:50:00.007+10:002009-05-01T13:12:33.589+10:00McBurger Birthday cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_yWD23OkUCE5ubo9FFe326PTHs-7eSeJ1iTm8YuRMa5LMdAM0MBGMao5VD4Ru5pJ87cJ20AsLLZmXr3ViNTocJoIwROExrGxYVDP_IzCeQK_I7ssu5BRJ6XJSYqbhTDgTkbiiNnm0cHw/s1600-h/Untitled-1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 272px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_yWD23OkUCE5ubo9FFe326PTHs-7eSeJ1iTm8YuRMa5LMdAM0MBGMao5VD4Ru5pJ87cJ20AsLLZmXr3ViNTocJoIwROExrGxYVDP_IzCeQK_I7ssu5BRJ6XJSYqbhTDgTkbiiNnm0cHw/s320/Untitled-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5330373768897958722" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">I'm quite girly and feminine as a person, so decorating a cake for guys can be quite difficult for me. Flowers & hearts are definitely out of the picture. My colour palette is usually quite feminine too with pastel colours as a favourite. Usually, I always opt for chocolates as it is quite universal. But I like to push myself everytime, I'm bored playing it safe. And I want to practice my fondant skill after my last <a href="http://iceteasugarhigh.blogspot.com/2009/04/special-cake-for-a-special-one-year-old.html">disaster</a>. Lately, I've been going to flickr for decorating inspiration. You really can find some great ideas there. In there, I've seen a few burger shaped cake that I thought was pretty cool and perfect for my friend.<br /><br />He loves chocolate so I'm making the basic chocolate mud cake in the shape of a burger. Strapped for cash and time due to my assignments, I decided to use whatever's available in my pantry. I don't have time to go to cake deco to get red, yellow and brown icing colourings for the tomato, cheese and the buns. Luckily, I still have caramel brown icing from the <a href="http://iceteasugarhigh.blogspot.com/2009/03/lesson-in-sugar-planet-cakes-cake.html">course</a> and green from Zio's cake. I incorporate some plain white icing to 3/4 of the brown to get that faded brown colour for the buns. For the beef, I wanted a deep brown colour. In painting, caramel brown + black would equal dark brwon, right?........ wrong! in icing colouring, it would equal to a yucky greyish colour. so I ended up leaving the meat part covered in chocolate ganache without a fondant covering. Since my friend is not so fussy about cakes and he's happy enough if someone would take the time to make him one, so I tried not to went over my head. I decided to put just a few layers of lettuce and a slice of cheese. Just call this a meaty burger with little toppings.<br /><br />The drama was kept to a minimal this time, in fact, there's hardly any. My ganache worked perfectly! I found out why it didn't work for me the first time. It's because I set it in the fridge rather than in room temperature. However, due to this crazy freezing weather, my kitchen feels like a fridge, so I put it in my oven overnight *turned off obviously*, and warm it up in the microwave for 2 minutes on low to soften it up. Ideally, if you have time, try to make the buns in white chocolate mud cake and dark chocolate for the meat. Therefore, when they slice the cake, it will look like real burger.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZB5IiC5fVU_wCVKCQKRCierYCfDoEKSFS-1AeLZklCfiGaSkzpiuR1cUEKPLHRuLQC3pPLDMWnina3bIzOIphwVqBZ5euEC8kdbMEeIPKwhQEp2yiPTriIeH1-sdXqJ36ASqNkBPGgoY/s1600-h/Untitled-2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 314px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZB5IiC5fVU_wCVKCQKRCierYCfDoEKSFS-1AeLZklCfiGaSkzpiuR1cUEKPLHRuLQC3pPLDMWnina3bIzOIphwVqBZ5euEC8kdbMEeIPKwhQEp2yiPTriIeH1-sdXqJ36ASqNkBPGgoY/s320/Untitled-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5330373773798233346" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">My fondant skills nor my covering-the-cake-with-ganache skill is still faaaarrrr from perfect but I'd like to think I'm improving. Still a crack here and there and ganache stain as well, but it's getting better. I'm planing to get some stirofoam made up in different sizes so I can practice and not waste any cake.<br /><br />I will post the recipe this time.. you can also find it in Paris Cutler's Planet Cake <a href="http://www.shearersbookshop.com.au/featuredbook1.asp?bookid=9781741963182">book</a> along with fabulous cake decorating ideas.<br /><br /></span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><span style="font-weight: bold;">Additional info:<br /></span>This morning I read this post again and thought I'd like to share more about the process of making this cake. It may not be new to all of you experienced bakers and cake decorators, but perhaps this will be beneficial for us novices. In decorating with fondant, it would be good to divide the work in a couple of days rather than finishing it at one go. Unlike sponge cakes, or when you decorating with buttercream, fondant cakes can be handled better when the cake had enough resting time. Time wise, this could actually be an advantage. Especially for someone who has a tight schedule like me. When my friends asked me "how long does it take you to make that cake?", I said "four days" they all looked at me with a blank face. It's actually not that long. perhaps in that 4 days, I only spend around 1 - 2 hours of active time, the most time is spent on the final day when you put it all together (It took me. Please keep in mind the cake can keep around 7-10 days once it's taken out from the fridge. So for ecample in this case, if you are having the party on Thursday, you should bake the cake at least Sunday or Monday the latest. The cake itself when stored in the fridge can last up to 3 weeks. Here's a detailed rundown of the schedule:<br />- Day 1 -> bake the cake, mix in colours, make decoration if using (I only had to do the sesame seeds for the bun, so this process is quite quick for me)</span></span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">- Day 2 -> Make the ganache (it has to be set overnight)<br />- Day 3 -> cover the cake with ganache (keep it in an airtight container to prevent drying)<br />- Day 4 (this is where you need the most time) -> cover the cake with fondant and put in all the decorations. For this burger cake, It took me around 2.5 hours to do this part including making the lettuce and cheese, and I'm considered quite slow.<br /><br />Hopefully this will help you plan your cakes better and avoid any drama =)<br /><span style="font-weight: bold;"></span></span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br /><span style="font-weight: bold; font-style: italic;">Chocolate Mud Cake</span> <span style="font-style: italic;">makes one 22cm (9in) round cake or 20cm (8in) square cake. For this cake, I only made 3/4 of the recipe</span><br /><br />220g butter<br />220g dark chocolate, chopped<br />25g coffee<br />125g self raising flour<br />125g plain flour<br />50g cocoa powder<br />1/2 tsp bicarb of soda<br />480g caster sugar<br />4 eggs, lightly beaten<br />7tsp vegetable oil<br />100ml buttermilk<br /><br />Put butter, chocolate coffee and 160ml of water in saucepan and melt under low heat stirring constantly. Sift the flours, cocoa and bicarb of soda into a large bowl. Stir in the sugar and make well in the centre. Add the combined egg, oil and buttermilk and the chocolate mixture to the flour, stir well with a large spoon.<br />Pour the mixture into the tin and bake for 1 hour and 40 minutes in a 160 degrees oven. Cooled completely in the tin. Cake can keep in an airtight container for up to 3 weeks in the fridge or 2 months in the freezer.<br /><br /><span style="font-weight: bold;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold;">Chocolate Ganache</span></span><br /></span><span style="font-style: italic;">(again, I use 3/4 of the recipe)</span><span style="font-weight: bold;"><br /><br /></span>600ml of cream<br />1.2 kg of bittersweet chocolate couverture - </span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><span style="font-style: italic;"></span>(I use Lindt 58% bittersweet chocolate couverture)</span></span><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><span style="font-style: italic;">A little note: For friends I like I usually use Lindt chocolates (they're pretty good and quite reasonably priced), for the so so friends, I just use the general brands like Cadburry couverture or Nestle couverture since they are much cheaper. For myself or loved ones, I always chose the best and my most favourites like Valhorna or Kennedy & Wilson. They are superior with also a premium price especially here in Melbourne as there's only one store that stock Valhorna.</span><br /><span style="font-weight: bold;"></span><br />Chop the chocolates as finely as you can and put in a large bowl. Heat the cream in a saucepan until it reaches just bellow the boiling point. Pour cream over chocolates, whisking constantly. Whisk until smooth. Don't use a mixer as you will incorporate too much air to the ganache. Cool completely. After cooled, cover tightly with glad wrap with the wrap touching the surface of the ganache to avoid skin forming. Leave to set overnight in room temperature. When you're ready to use, if the ganache is too hard, heat it up in the microwave on low for 1-2 minutes and until it reaches the desired consistency. You're looking for a nutella-like consistency.<br /><br /><span style="font-weight: bold; font-style: italic;">Assembling the cake</span><br /><br /><span style="font-weight: bold;">Syrup</span><br />2-3 tbs of jam (any flavour)<br />20ml of liquor (any flavour - jamaican rum, cointreau, grand marnier or tia maria are always nice with chocolate)<br />150-250ml of water<br /><br />Instead of getting rid of the bump on the top, I usually cut thinly on the hard skin of the cake, and reserving it to patch uneven surfaces later. to get a perfectly level surface of the top, use the second layer or the cake as the first layer. Brush each layer generously with the syrup to moisten the cake. Wait until the cake absorp the liquid before putting the ganache. Cover it with ganache. Let the ganache to set in room temperature. When ready to cover with fondant, brush the cake with the syrup or water to help the fondant to stick better to the cake. Here's a video on covering a cake with fondant:<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/vecmy4nKT-A&hl=en&fs=1&rel=0"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/vecmy4nKT-A&hl=en&fs=1&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /></span></span>ice tea: sugar highhttp://www.blogger.com/profile/06705380947868454726noreply@blogger.com12tag:blogger.com,1999:blog-1760467808425216188.post-15299450506529049532009-04-27T09:41:00.004+10:002009-04-27T12:42:33.699+10:00Cheesecakeletes three ways - DB April 2009<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQaKSxkzh-skLxXPnaEJk-Y2fFo47wp_-Y12TbrQZNErXRyLyQetmyXgd2jhrEyqJF6SHfokjoHDnSL6ZIgY4dTpAApg5vrTNspgRGpZnXyjnRzCdvV0El8h2rVLE9iWtbcJgoxOmVfC0/s1600-h/DSC_0137.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQaKSxkzh-skLxXPnaEJk-Y2fFo47wp_-Y12TbrQZNErXRyLyQetmyXgd2jhrEyqJF6SHfokjoHDnSL6ZIgY4dTpAApg5vrTNspgRGpZnXyjnRzCdvV0El8h2rVLE9iWtbcJgoxOmVfC0/s320/DSC_0137.jpg" alt="" id="BLOGGER_PHOTO_ID_5329191382064878322" border="0" /></a><br /><br /><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">I admit my defeat. I finally caved in to these cheesecakes. I never used to like cheesecakes. The texture, the sligtly tangy and sweet taste just never work for me. Especially that stuck-in-your-throat feeling you get everytime you eat a spoonful. Bleh! The one and only time I ever made a cheesecake, a baked one I might add was for my boss's birthday and I still wasn't sold by this dessert. However, I think I might just found a recipe that could change my skepticism.The recipe that is this month's Daring Bakers challenge was soooo creamy and the texture was so soft (soft enough for me to wreck one when I tried to unmold it). Not the easiest or simplest recipe I'm afraid. The baking time plus resting time, and the water bath makes this recipe quite challenging (coming from a girl who burnt herself in too many occasion from trying to remove the heavy water-bath-filled pan). But this water bath is the key to achieve it's creamy texture.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvcawQ5nlE3Xl7iWjL6WoLDWVsdHc234i4cdvwLs1qUiruMgCDuXUw8CaXYQH2OVR_u5iAUJn-ZYWf71KikT60efvcXnIlP7A9r6HRlBIMwfFMe-rtQtxdIRFs0daEj-t4o6V9LOj9rb0/s1600-h/DSC_0135.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvcawQ5nlE3Xl7iWjL6WoLDWVsdHc234i4cdvwLs1qUiruMgCDuXUw8CaXYQH2OVR_u5iAUJn-ZYWf71KikT60efvcXnIlP7A9r6HRlBIMwfFMe-rtQtxdIRFs0daEj-t4o6V9LOj9rb0/s320/DSC_0135.jpg" alt="" id="BLOGGER_PHOTO_ID_5329191375187307490" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br />We were given total freedom to change the recipe this month. In fact, that is part of the challenge, creating different flavour combination or ways to serve the cheesecake. Me being the indecisive that I am, of course couldn't decide on one flavour, so instead, I did it three ways. The three most favourite ways of how I do dessert. Fruity, chocolatey and not forget the very best, cookies and creme. You can say that my love of desserts are summed up in this three cakelets. Eventhough I adore figs, but this is not actually my first preference, but my all time favourite, the berries and cherries are long gone since we are well in the winter season now here in downunder. And figs seems to be at it's top of the season, so I paired it with a lovely bush honey for my fruity cheesecake.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKJcChwQuIXJWr1wswlz47CdHSR8npTOUz7lvwveY99QfZ6MerkT0AANsPQlMBsZ_cLUrVeXKXB8LnWP3It_hkGs3jVS_9vbvj7l2tochGor7H70vzkIQQFX0YKh5ZKpazKnqeqRUNhEo/s1600-h/DSC_0134.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKJcChwQuIXJWr1wswlz47CdHSR8npTOUz7lvwveY99QfZ6MerkT0AANsPQlMBsZ_cLUrVeXKXB8LnWP3It_hkGs3jVS_9vbvj7l2tochGor7H70vzkIQQFX0YKh5ZKpazKnqeqRUNhEo/s320/DSC_0134.jpg" alt="" id="BLOGGER_PHOTO_ID_5329191379110198386" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br />Before I forget, this is the official blurb that needs to be posted:<br /><span style="font-style: italic;">The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.</span></span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9XD0bZtdG-71A2KqjYwN4WssxhepV3fy0ywHj_RiNKsous8MOt2JqYoFK7-fWdwmfEyzmmUXzjIFUl1pFEtpV6L4ZGZogB0pym86YdAkiesnX4zOqdvWSKsNyDS_H8DSPAGi2g1XloQ/s1600-h/DSC_0138.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh9XD0bZtdG-71A2KqjYwN4WssxhepV3fy0ywHj_RiNKsous8MOt2JqYoFK7-fWdwmfEyzmmUXzjIFUl1pFEtpV6L4ZGZogB0pym86YdAkiesnX4zOqdvWSKsNyDS_H8DSPAGi2g1XloQ/s320/DSC_0138.jpg" alt="" id="BLOGGER_PHOTO_ID_5329191381888831362" border="0" /></a><br /><span style="font-size:85%;"><strong style="font-family: trebuchet ms;">Abbey's Infamous Cheesecakeletes:<br />(2/3 of recipe) I use three ramekin dishes<br /></strong></span> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">crust for the honey and marble cheesecakelets:<br />120 g graham cracker crumbs<br />74g butter, melted<br />16g caster sugar<br />1 tsp. vanilla extract<br /></span></p><p style="font-family: trebuchet ms;"><span style="font-size:85%;">Oreo crust:<br />60 g Oreo biscuit, set aside the white parts for the cheesecake<br /> 37g butter, melted<br /> 8g caster sugar<br /> 1 tsp. vanilla extract<br /></span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">cheesecakeletes:<br />450g cream cheese, room temperature<br />2 large eggs<br />2/3 cup heavy cream<br />1 tbsp. lemon juice<br />1 tbsp. vanilla extract (or the innards of a vanilla bean)<br />1 tbsp liqueur, optional, but choose what will work well with your cheesecake</span></p><p style="font-family: trebuchet ms;"><span style="font-size:85%;">Honey & Fig:<br />25g sugar<br />25g bush honey<br />3-5 dried figs<br /><br />Plain:<br />50g caster sugar</span></p><p style="font-family: trebuchet ms;"><span style="font-size:85%;">Cookies & Cream:<br />25g sugar<br />white cream leftovers from crust<br />3-4 oreo biscuits, roughly crushed into big chunks<br /></span></p><p style="font-family: trebuchet ms;"><span style="font-size:85%;">DIRECTIONS:<br />1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.</span></p> <p style="font-family: trebuchet ms;"><span style="font-size:85%;">Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil "casserole" shaped pans from the grocery store. They're 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.</span></p>ice tea: sugar highhttp://www.blogger.com/profile/06705380947868454726noreply@blogger.com64tag:blogger.com,1999:blog-1760467808425216188.post-85101138625207248412009-04-26T15:01:00.003+10:002009-04-26T15:37:23.991+10:00Thai Sunday<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgydKIfR9T2G57vwCNRifhPQkijsxrRSF4Belx4NsM0rLZ0_y9LNPUZae-_F3ef2afyPrqBI2GQv-W3beJVASsYA32biT_1RGWkDJzM9hWSLh5saIkfdw9BzsN2ydnRt1GSFNHO2Vp6ojM/s1600-h/DSC_0122.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgydKIfR9T2G57vwCNRifhPQkijsxrRSF4Belx4NsM0rLZ0_y9LNPUZae-_F3ef2afyPrqBI2GQv-W3beJVASsYA32biT_1RGWkDJzM9hWSLh5saIkfdw9BzsN2ydnRt1GSFNHO2Vp6ojM/s320/DSC_0122.jpg" alt="" id="BLOGGER_PHOTO_ID_5328869015332674578" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">When the wind is gushing outside with a speed that can blow you away and a house that feels more like the inside of a fridge, spending your time in front of the oven actually feels like heaven. Another excuse to keep pending my assignment. Yes, I have yet another assignment lined up next week. But this time, is a group one, so the work is shared.<br /><br />I have defrosted a nice fillet of fish in the fridge that is ready to be prepped. When it comes to savoury food, a combination of sour, salty and a nice kick of heat is always my favourite, especially when it comes to seafood. That's why I always cook my fish, Thai style.<br /><br />To make it even more Thai, I also made a fresh pot of Thai milk tea. Eventhough I always tried to make everything from scratch, this time, I chose to go the instant way with a sachet of ready made thai milk tea. I always loved this rather bright orange coloured drink. Not just because it's attractive colour, but also from it's sweet and fragrant take on the ordinary milk tea. And it complements Thai style dishes perfectly. However, this is the first time I drank it hot. With this weather, I certainly didn't feel like for ice cold drinks.<br /><br />For the fish, I decided to bake them instead of frying them. Making them healthier and fuss free from dealing with hot oil splats. It uses all the traditional Thai spices like lemongrass, ginger, coriander and kaffir lime leaves. I did cheat a bit by using store bought red curry paste.. but you can always make them yourself if you like. A little warning, I can handle a little bit of heat, so this recipe is quite hot, however, if you like to mellow the heat, you can deseeded the chilli or leave it out all together.<br /><span style="font-weight: bold;"><br /></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtGH5042VtvE2jKccGqqSTOwQXM6RqEg_XELw3NWnC8Pq-m5avV8Q0j4b-lYUN9LG1b56gBSnego4HWk3frFXtHMHqSw1bW8JSKsGZXxU21Z62iT4nHipsjHHngywNRHhlcVtAqE5J7eM/s1600-h/DSC_0127.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtGH5042VtvE2jKccGqqSTOwQXM6RqEg_XELw3NWnC8Pq-m5avV8Q0j4b-lYUN9LG1b56gBSnego4HWk3frFXtHMHqSw1bW8JSKsGZXxU21Z62iT4nHipsjHHngywNRHhlcVtAqE5J7eM/s320/DSC_0127.jpg" alt="" id="BLOGGER_PHOTO_ID_5328869013210548482" border="0" /></a><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><span style="font-weight: bold;"><br />Thai chilli fish<br />adapted from <a href="http://www.bestrecipes.com.au/recipe/Crispy-Thai-Chilli-Fish-L4339.html">here</a><br /></span>2 fillet of white fish<br />4 cloves of garlic, chopped<br />a handful of fresh coriander, chopped<br />about 2 cm of fresh ginger, grated<br />1 lemongrass, chopped<br />1 tbs of red curry paste<br />2 kaffir lime leaves, chopped<br />2 tbs of sweet chilli sauce<br />3 tbs of lime juice<br />2 chillies, chopped<br />3 tbs fish sauce<br />1/2 tbs palm sugar<br /><br />Clean the fish and make 3 or 4 large score on the skin. Combine all the ingredient in a shallow oven proof dish. Mix in the fish and combine the marinating ingrediant to completely coat the fish. Refrigerate for up to 2 hours. Meanwhile, preheat oven to 180 C. Bake fish covered in aluminium foil for 20-25 minutes. Remove foil and place fish on the top rack of your oven and grill until the skin are crispy, usually takes about 8-10 minutes. Serve with jasmine rice and Thai milk tea.<br /></span></span>ice tea: sugar highhttp://www.blogger.com/profile/06705380947868454726noreply@blogger.com2tag:blogger.com,1999:blog-1760467808425216188.post-56278819078387693312009-04-18T10:00:00.000+10:002009-04-18T10:00:06.340+10:00A hearty breakfast when time is on your side<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxR4Op_i8reSQI2YBExN43r2b0mCTKPxr7U2LvETaThkU9JVY-tophtRc9XwObgmzMfoXy5gM5B5Q1xNzi_mWO_GDcStPwl1uMr2SSVjmhsEvpE2UvgAGK4VvvJMVe7tvCQUrAbQxC1vg/s1600-h/DSC_0110.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxR4Op_i8reSQI2YBExN43r2b0mCTKPxr7U2LvETaThkU9JVY-tophtRc9XwObgmzMfoXy5gM5B5Q1xNzi_mWO_GDcStPwl1uMr2SSVjmhsEvpE2UvgAGK4VvvJMVe7tvCQUrAbQxC1vg/s320/DSC_0110.jpg" alt="" id="BLOGGER_PHOTO_ID_5325669806432545026" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;">Nothing can make my day brighter like a good hearty breakfast in a lazy weekend. For once, time is on my side this morning and the rainy weather is perfect to be spent with a hearty comforting vanilla rice pudding. Rice puddings are not hard to make, but it can be quite time consuming. A good one will take at least one hour with constant stirring. I have been looking for a recipe for making it in a slow cooker, but I haven't had much luck.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT9fneA_32Xza61pY4SeG8HlaOV0nFekrDmCYwA85ofRFBujhDYjnXE0Ze1ZoiymXE2hmRpQq0ucgSR9jfjUPeE2RX1Cl7IG-CnBRtd9afqkhLlB0Pi_4IBPII7WO5JVrDSnVUmj2WyHk/s1600-h/DSC_0116.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT9fneA_32Xza61pY4SeG8HlaOV0nFekrDmCYwA85ofRFBujhDYjnXE0Ze1ZoiymXE2hmRpQq0ucgSR9jfjUPeE2RX1Cl7IG-CnBRtd9afqkhLlB0Pi_4IBPII7WO5JVrDSnVUmj2WyHk/s320/DSC_0116.jpg" alt="" id="BLOGGER_PHOTO_ID_5325669806751808754" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><br />I first tried making rice pudding when I bought the Marie Claire breakfast book. It calls for a lot of spices like cinnamon, cardamom and nutmeg, just the way I like it. But when I cooked it, I ended up with a mess. It seems to need almost double the quantity of milk as what stated in the recipe, but the rice was still undercooked at the end. What a disappointment from what seems to be a very promising start. Not until I tried making Aran's <a href="http://cannelle-vanille.blogspot.com/2008/01/arroz-con-leche.html">arroz con leche</a> when my faith is restored. Her version is so simple with only cinnamon and milk but it was soooooo good. To satisfy my need of spice, I added the spices from Marie Claire's recipe and cook it using Aran's method. I end up cooking it for almost 90 minutes to 120 minutes to achieve a thicker rice pudding. I have some left over of fleur de sel caramel sauce from the pancake I made a couple of days back, so I add it to the vanilla rice pudding. yumm yumm yumm.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXHAweHobIwRvhF5miqePXpEwEqXQCAN5hXZkSKjbpXEj8I4ULT7Ywnc1B6Kla9COd4QpL2wID13yjaE6tb9hM-9Z_acE_tTK5-Ppv5ObH0VjOM7bFq3rV8c3wcUrDwKJA25TuQcTi0U/s1600-h/DSC_0117.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXHAweHobIwRvhF5miqePXpEwEqXQCAN5hXZkSKjbpXEj8I4ULT7Ywnc1B6Kla9COd4QpL2wID13yjaE6tb9hM-9Z_acE_tTK5-Ppv5ObH0VjOM7bFq3rV8c3wcUrDwKJA25TuQcTi0U/s320/DSC_0117.jpg" alt="" id="BLOGGER_PHOTO_ID_5325669808643981202" border="0" /></a><br /><span style="font-size:85%;"><span style="font-family: trebuchet ms;"><span style="font-weight: bold; font-style: italic;">Vanilla rice pudding</span><br /><br />1 litre milk<br />100g arborio rice<br />50g sugar<br />1 cinnamon stick<br />1/4 tsp freshly ground nutmeg<br /></span></span><span style="font-size:85%;"><span style="font-family: trebuchet ms;">1/4 tsp freshly ground cardamom<br /></span></span><span style="font-size:85%;"><span style="font-family: trebuchet ms;">pinch of fleur de sel or sea salt<br />1 vanilla bean, seeded<br /><br />In a heavy based pan, heat the milk, salt, spices and cinnamon stick to a gentle simmer. Try to keep the heat very low. Add sugar and rice, stir to combine. Stir every 5 minutes or so and cook gently until it thickens. It took about 90-120 minutes for me to get a thick consistency. Serve with any sauce or on its own with a dash of freshly grated cinnamon.<br /><br />Fleur de sel caramel sauce<br /><br />250g brown sugar<br />400ml thickened cream<br />1 vanilla bean, seeded<br />60g butter, chopped<br />1/2 tsp fleur de sel<br /></span></span><br /><span style="font-size:85%;"><span style="font-family: trebuchet ms;">In a heavy based saucepan, cook sugar, cream, vanilla and butter in a saucepan over medium heat. Stirring constantly, cook until it boils and reduce heat to low. Simmer for 2 minutes. Remove from heat and stir in fleur de sel. Set aside until it thickens to the desired consistency. </span></span><br /><span style="font-size:85%;"><span style="font-family: trebuchet ms;"><br /><br /></span></span>ice tea: sugar highhttp://www.blogger.com/profile/06705380947868454726noreply@blogger.com2