Friday, June 23, 2006
Spaghetti & Meatballs
This simple pasta dish is made using leftover meatballs from the previous entry. I used purchased bolognese sauce which turned out to be rather salty :(. Note to self: must make some bolognese sauce and freeze it for emergency use.
Thursday, June 15, 2006
Swedish Meatballs
This is my trusted recipe that brings success everytime I use. If you find the meat mixture too dry, add more liquid (water/stock) and if it is too wet, adding more breadcrumbs or plain flour will help in shaping the meatballs.
Ingredients:
150 ml cream
2 cubes of beef stock, mix with 100 ml water
2 eggs, lightly beaten
500g beef mince (or 250gr beef mince + 250gr pork mince)
5 tbsp breadcrumbs (approx)
1/2 onion, chopped (abt 2-3 tbsp)
salt and freshly cracked black pepper to taste
butter + oil for frying
400ml beef stock for gravy (or use Gravox)
Method:
Mix together cream, egg and beef stock in a medium bowl, add the breadcrumb and mix evenly.
Season with salt and pepper, then add the onion and beef mince.
Shape the mixture into meatballs using wet hands. You can also coat the meatballs in plain flour (and shake off the excess) before frying.
Melt the butter with some oil, fry the meatballs turning once until brown and nicely seal.
Transfer the meatballs onto a baking tray and bake at medium heat.
To make the gravy:
In a small saucepan, mix together 400ml stock to the leftover oil from frying. Bring it to the boil and stir evenly.
On another saucepan or frying pan, heat up 1 tbsp butter and 2 tbsp plain flour. Add the stock mixture little by little while continue stirring to ensure no lumps formed. Season with salt and pepper.
Serve the meatballs with the gravy with steamed/boiled vegetable on the side, and cranberry jelly if desired.
Serves 3-4
Ingredients:
150 ml cream
2 cubes of beef stock, mix with 100 ml water
2 eggs, lightly beaten
500g beef mince (or 250gr beef mince + 250gr pork mince)
5 tbsp breadcrumbs (approx)
1/2 onion, chopped (abt 2-3 tbsp)
salt and freshly cracked black pepper to taste
butter + oil for frying
400ml beef stock for gravy (or use Gravox)
Method:
Mix together cream, egg and beef stock in a medium bowl, add the breadcrumb and mix evenly.
Season with salt and pepper, then add the onion and beef mince.
Shape the mixture into meatballs using wet hands. You can also coat the meatballs in plain flour (and shake off the excess) before frying.
Melt the butter with some oil, fry the meatballs turning once until brown and nicely seal.
Transfer the meatballs onto a baking tray and bake at medium heat.
To make the gravy:
In a small saucepan, mix together 400ml stock to the leftover oil from frying. Bring it to the boil and stir evenly.
On another saucepan or frying pan, heat up 1 tbsp butter and 2 tbsp plain flour. Add the stock mixture little by little while continue stirring to ensure no lumps formed. Season with salt and pepper.
Serve the meatballs with the gravy with steamed/boiled vegetable on the side, and cranberry jelly if desired.
Serves 3-4
Saturday, April 22, 2006
Bread & Butter Pudding
When the weather is cold, the thought of warm desserts is very comforting. Bread and butter pudding is one of such desserts my hubby craves for in winter. It is an old fashion sweet that is so easy to make. I didn't actually plan to make it, but since I lost the recipe book at the supermarket (it has ALL the recipes I wanted to cook for the week, and I have shopped for groceries based on it) - I was looking for something else I can make using what I had on hand. So, here it is:
Ingredients:
6 slices of fruit loaf (approx)
2 tbsp mixed peel
3 eggs
1/4 cup caster sugar
1 cup cream (single/pouring)
1 cup milk
1 tsp vanilla extract
mixed spices (optional)
Method:
Grease a deep (5-6 cm) baking dish. Preheat the oven to 160C
Lightly toast the bread, then cut into triangle. Line the baking dish with the bread, making sure there are no gaps in between slices. Sprinkle with mixed peel (or mixed dried fruit) if using.
Mix eggs, sugar, milk, cream and vanilla extract together. If preferred, sprinkle with abt 1 tsp mixed spices or bumbu spekkoek.
Pour the egg mixture on the bread and let it soak for 15 minutes until the custard is absorbed. Add more bread if needed.
Bake on 160C oven for about 45 minutes.
Served warm with some cream and jam.
Ingredients:
6 slices of fruit loaf (approx)
2 tbsp mixed peel
3 eggs
1/4 cup caster sugar
1 cup cream (single/pouring)
1 cup milk
1 tsp vanilla extract
mixed spices (optional)
Method:
Grease a deep (5-6 cm) baking dish. Preheat the oven to 160C
Lightly toast the bread, then cut into triangle. Line the baking dish with the bread, making sure there are no gaps in between slices. Sprinkle with mixed peel (or mixed dried fruit) if using.
Mix eggs, sugar, milk, cream and vanilla extract together. If preferred, sprinkle with abt 1 tsp mixed spices or bumbu spekkoek.
Pour the egg mixture on the bread and let it soak for 15 minutes until the custard is absorbed. Add more bread if needed.
Bake on 160C oven for about 45 minutes.
Served warm with some cream and jam.
Tuesday, March 07, 2006
Pasta with Tuna Slices
I am not a fan of tuna, but since I found these new John West tuna slices in the supermarket shelves, I have been stocking my pantry with them. They are so versatile; you can use them for sandwiches or cooked sushi, or in salad and pasta like what I did here. For this pasta dish, I used the tuna slices with capers, bay leaf, thyme & lemon in olive oil blend. Just imagine the flavour and aroma! And it ook next to no time to prepare.
Monday, February 27, 2006
Mushrom Green Tea Soba Soup
I had never been tempted to order Soba whenever I ate out in Japanese restaurants, that is until my friend Mag who was visiting at that time persuaded me to share hers. The first experience was a bit wierd as I was not accustomed to eating cold noodle.
Now that Australia has grown its own buckwheat and produced its own soba noodles, there is no reason why we don't eat it more. I was so glad to find the much cheaper Australian's own Hakubaku organic soba noodles. The green tea variety that I used only cost $2.40 for 200g, which is much more cheaper than the Japanese made one. Soba is normally eaten cold, even in winter. The noodle is serve on an iced serving plate, and to eat it, you pick up the noodle with chopsticks and dip it in the dipping sauce. However, if you don't like the idea of eating cold noodle, you can try it with warm broth. And don't forget to slupr loudly as dictated by the correct Japanese etiquette of warm soba eating ;)
As I didn't have all the fancy ingredients suggested by most recipe (including one from Australian Gourmet Traveller that I would sure try next time), I used the recipe printed at the back of the soba packet, with a little modification. Not bad, I would say.
Ingredients:
1 packet (200g) organic green tea (cha) soba
3-4 pieces of dried shiitake mushrooms
1/2 cup soya sauce
1/2 cup white wine (I replaced with mirin)
2 tbsp sugar (reduce if you use mirin, since it is sweet already)
Ginger root, peeled, grated
Spring (green) onion, chopped
Method:
Add the shiitake mushroom to 2 cups of boiling water. Simmer for 5 minutes over low heat.
Add soy sauce, white wine and sugar, cook at medium heat for 5 minutes.
Remove shiitake mushrooms, cut into small pieces and add back to the soup.
Cook the soba noodle in rapid boiling water for 6 minutes or until tender.
Drain, then rinse well with cold water, drain again and put into a bowl and top with the soup. Serve with finely grated ginger and chopped green onion.
Serves 3
Now that Australia has grown its own buckwheat and produced its own soba noodles, there is no reason why we don't eat it more. I was so glad to find the much cheaper Australian's own Hakubaku organic soba noodles. The green tea variety that I used only cost $2.40 for 200g, which is much more cheaper than the Japanese made one. Soba is normally eaten cold, even in winter. The noodle is serve on an iced serving plate, and to eat it, you pick up the noodle with chopsticks and dip it in the dipping sauce. However, if you don't like the idea of eating cold noodle, you can try it with warm broth. And don't forget to slupr loudly as dictated by the correct Japanese etiquette of warm soba eating ;)
As I didn't have all the fancy ingredients suggested by most recipe (including one from Australian Gourmet Traveller that I would sure try next time), I used the recipe printed at the back of the soba packet, with a little modification. Not bad, I would say.
Ingredients:
1 packet (200g) organic green tea (cha) soba
3-4 pieces of dried shiitake mushrooms
1/2 cup soya sauce
1/2 cup white wine (I replaced with mirin)
2 tbsp sugar (reduce if you use mirin, since it is sweet already)
Ginger root, peeled, grated
Spring (green) onion, chopped
Method:
Add the shiitake mushroom to 2 cups of boiling water. Simmer for 5 minutes over low heat.
Add soy sauce, white wine and sugar, cook at medium heat for 5 minutes.
Remove shiitake mushrooms, cut into small pieces and add back to the soup.
Cook the soba noodle in rapid boiling water for 6 minutes or until tender.
Drain, then rinse well with cold water, drain again and put into a bowl and top with the soup. Serve with finely grated ginger and chopped green onion.
Serves 3
Thursday, February 16, 2006
Cente Manis
I first tasted this sweet last CNY eve, made by my sister's friend Marina. It was a hit that night, because of it sweet taste and freshness / coolness. Very suitable for hot weather. Apparently this sweet is also called Cantik Manis (Pretty & Sweet) or even Jentik Manis, but since Rina, like most other people from Jakarta calls it Cente Manis, I will stick to that name.
The recipe I post here is courtesy of Marina. Her version uses mung bean flour (tepung hun kwe) and tapioca pearls. However, I have also come across recipes that use rice flour instead of mung bean flour. You may also substitute tapioca pearls with the colourful pacar cina. For this recipe, I actually coloured the tapioca pearls with a drop of green and red food colouring. The addition of jackfruit is really refreshing and it also adds nice colour to cente manis.
Ingredients:
100 gr tapioca pearls (sago)
4 pieces of canned ripe jackfruit, finely diced (optional)
225 gr sugar
1 tsp salt
750 ml coconut milk
100 gr tepung hunkwe
200 ml water
Method:
Place the tapioca pearls into a sieve over a large bowl. Rinse the pearls under running water, then cook them in a pot of hot water for about 1/2 hour until transparent. If the water runs low, add more.
Remove and rinse under cold water and drain. Divide pearls into 2 portions, add a drop of pink to one portion and green to the other. Coat each portion with 1 tbsp of tapioca flour and set aside.
Boil coconut milk, sugar and salt until sugar dissolves. You may add knotted pandan leaves for extra fragrance.
Meanwhile, mix hunkwe flour with water well. Rinse off excess flour from the tapioca pearls. You should get translucent pink and green pearls.
When coconut milk is boiling, turn off the stove and stir in hun kwe mixture, then add in the pearls and jackfruit. Pour the thick mixture into moulds to set. Alternatively you may want to do it the traditional way, ie. wrap the mixture in plastic sheets or banana leaves and let it set.
The recipe I post here is courtesy of Marina. Her version uses mung bean flour (tepung hun kwe) and tapioca pearls. However, I have also come across recipes that use rice flour instead of mung bean flour. You may also substitute tapioca pearls with the colourful pacar cina. For this recipe, I actually coloured the tapioca pearls with a drop of green and red food colouring. The addition of jackfruit is really refreshing and it also adds nice colour to cente manis.
Ingredients:
100 gr tapioca pearls (sago)
4 pieces of canned ripe jackfruit, finely diced (optional)
225 gr sugar
1 tsp salt
750 ml coconut milk
100 gr tepung hunkwe
200 ml water
Method:
Place the tapioca pearls into a sieve over a large bowl. Rinse the pearls under running water, then cook them in a pot of hot water for about 1/2 hour until transparent. If the water runs low, add more.
Remove and rinse under cold water and drain. Divide pearls into 2 portions, add a drop of pink to one portion and green to the other. Coat each portion with 1 tbsp of tapioca flour and set aside.
Boil coconut milk, sugar and salt until sugar dissolves. You may add knotted pandan leaves for extra fragrance.
Meanwhile, mix hunkwe flour with water well. Rinse off excess flour from the tapioca pearls. You should get translucent pink and green pearls.
When coconut milk is boiling, turn off the stove and stir in hun kwe mixture, then add in the pearls and jackfruit. Pour the thick mixture into moulds to set. Alternatively you may want to do it the traditional way, ie. wrap the mixture in plastic sheets or banana leaves and let it set.
Wednesday, February 15, 2006
Pandan Chiffon Cake
I have always been baking chiffon cakes using an ordinary spring form tin. But now that I have a chiffon tube from Indonesia, courtesy of my sister, I tried this recipe from Ching. The cake turned out to be tall, in fact taller than my tin, good thing I didn't submit to the temptation of adding another egg, and taste great. I replaced the coconut milk with Carnation milk - coconut flavoured (98% fat free!). The texture is somewhat denser than other recipes I have tried. Great recipe. Thanks Ching.
Tuesday, January 31, 2006
Yam Ring
Back again blogging after 1 1/2 months' hiatus. My apologies to some of you who have been back checking regularly, I was just not in the mood to blog with so many things going on the past 2 months. Now that things have quieten down, and I started to twiddle my thumbs again, I thought I'd give it a go. Thank you for the wishes and greetings! Merry Christmas, Happy New Year, Gong Xi Fat Chai and Happy Valentine Day to all....LOL! Incidentally, that list nearly covers all wishes I got in my Christmas card from hubby (with the presents to match all occassion too, but that would be the subject of another entry in a more appropriate blog).
For those of you who have linked to this blog, I have linked to you also. If I miss you out and you'd like to be linked, give us a yell :)
Anyway, for Reunion Dinner, which sadly wasn't celebrated with all my immediate family members, I decided to make a few "traditional dishes". Although these dishes might be traditional for many of you, they are certainly not in my family. Having grown up in Indonesia, we are more accustomed to have dishes like chicken curry, beef rendang, satay and semur for our Ciak Tua Kai, besides the few must have Chinese Dishes like braised sea cucumber with bamboo shoots & mushrooms, he keng (prawn roll similar to ngoh hiang of the Hokkian people) and hoi chor (crab balls). For this year Reunion dinner, celebrated with my sis and her colleagues and family, I contributed these few dishes:
Vegetarian Yee Sang
Was told by dear hubby to shred the vegies longer next time. Sigh.... must use the right tool. Totally forgot my special vegetable shredder!
Loh Hon Chai
Not very pleased with this one, as I cooked it at home some 2 hours before the dinner, and subjected it to two sessions in the microwave oven before it was served, resulting in rather overcooked and soggy vegies.
Yam Ring
Read further below on comments on this one.
My sis cooked a few other dishes, including a very nice chicken satay which I don't have the picture of, the picture on my digicam being out of focus.
Fried Noodle & Steamed Fish
I totally forgot to take pictures of the desserts, Almond Jelly with Longan (made by my sis) and the very refreshing Cente Manis contributed by Marina.
Back to the Yam Ring.
I think I finally figured out how to make a nice crispy one. These are the pictures of Yam Ring I made on CNY day for lunch at home.
Much more fluffier! Yipee!
The recipe was taken from here.
For those of you who have linked to this blog, I have linked to you also. If I miss you out and you'd like to be linked, give us a yell :)
Anyway, for Reunion Dinner, which sadly wasn't celebrated with all my immediate family members, I decided to make a few "traditional dishes". Although these dishes might be traditional for many of you, they are certainly not in my family. Having grown up in Indonesia, we are more accustomed to have dishes like chicken curry, beef rendang, satay and semur for our Ciak Tua Kai, besides the few must have Chinese Dishes like braised sea cucumber with bamboo shoots & mushrooms, he keng (prawn roll similar to ngoh hiang of the Hokkian people) and hoi chor (crab balls). For this year Reunion dinner, celebrated with my sis and her colleagues and family, I contributed these few dishes:
Vegetarian Yee Sang
Was told by dear hubby to shred the vegies longer next time. Sigh.... must use the right tool. Totally forgot my special vegetable shredder!
Loh Hon Chai
Not very pleased with this one, as I cooked it at home some 2 hours before the dinner, and subjected it to two sessions in the microwave oven before it was served, resulting in rather overcooked and soggy vegies.
Yam Ring
Read further below on comments on this one.
My sis cooked a few other dishes, including a very nice chicken satay which I don't have the picture of, the picture on my digicam being out of focus.
Fried Noodle & Steamed Fish
I totally forgot to take pictures of the desserts, Almond Jelly with Longan (made by my sis) and the very refreshing Cente Manis contributed by Marina.
Back to the Yam Ring.
I think I finally figured out how to make a nice crispy one. These are the pictures of Yam Ring I made on CNY day for lunch at home.
Much more fluffier! Yipee!
The recipe was taken from here.
Tuesday, December 06, 2005
Melt-in-the-Mouth Pineapple Tart
I have been trying out pinapple tart recipes lately. This time it is the enclosed type i.e. pineapple jam enclosed in the pastry rather than exposed. This one is the melt in the mouth type, which I love. However, a good friend of mine asked me for a more biscuit-y / harder type. Anybody have a great recipe for that?
The original recipe was posted at Makansutra by Joshua or better known as Gan55 at Makansutra forum. I must sincerely say this is the best melt-in-the-mouth enclosed-type Pineapple Tart I have come across. Well done, Josh.
Since the recipe has been removed by the moderator of Makansutra, I'll repost here for those who requested it. Happy baking :)
Ingredients:
250g butter (soften and cut into chunks)
170g cream (Nestle UHT cream in the can will do!)
75g caster sugar
430g plain flour
50g milk powder
3 egg yolks
1 additional egg yolk + 1 tsp caster sugar (for glazing)
Method:
Sift flour and milk powder together
Using a cake mixer, blend the cream, butter and sugar together till you get a creamy mixture. (15 mins on speed 2)
Add the 3 egg yolks and sifted flour and milk powder into the creamed butter mixture.
using the cake mixer's dough mixer, mix till it becomes a smooth dough that is slightly sticky in texture.
Allow the dough to stand for 10 mins.
Divide dough into small balls and the pineapple filling into balls roughly 1/2 the size of the dough.
Wrap filling ball with dough ball and shape as desired.
Glaze with the glazing mix.
Bake at 180 degrees (gas mark 5) for 15 mins in a oven.
Remove from oven and reglaze again before baking for another 5 mins till golden brown on top.
Pineapple Filling:
4 pineapples
9 cloves
Caster sugar
Method:
Peel the pineapple
Grate the pineapple using a grater or using a juicer (grater better)
Squeeze out the juice from the grated pineapple fibre.
In a frying pan, put the pineapple fibre and heat using low flame.
Add cloves and fry till water has dried up halfway.
Add sugar to taste. (Amount depending on how sweet pineapple was originally and how sweet u want filling to be)
Continue frying till filling starts to dry and turns golden in colour (abt 1 hr later)
Note: While frying, you have to stir continuously and remember to keep the flame small. Its easier to add sugar by dissolving it in some of the unwanted pineapple juice and adding this to the grated pineapple.
The original recipe was posted at Makansutra by Joshua or better known as Gan55 at Makansutra forum. I must sincerely say this is the best melt-in-the-mouth enclosed-type Pineapple Tart I have come across. Well done, Josh.
Since the recipe has been removed by the moderator of Makansutra, I'll repost here for those who requested it. Happy baking :)
Ingredients:
250g butter (soften and cut into chunks)
170g cream (Nestle UHT cream in the can will do!)
75g caster sugar
430g plain flour
50g milk powder
3 egg yolks
1 additional egg yolk + 1 tsp caster sugar (for glazing)
Method:
Sift flour and milk powder together
Using a cake mixer, blend the cream, butter and sugar together till you get a creamy mixture. (15 mins on speed 2)
Add the 3 egg yolks and sifted flour and milk powder into the creamed butter mixture.
using the cake mixer's dough mixer, mix till it becomes a smooth dough that is slightly sticky in texture.
Allow the dough to stand for 10 mins.
Divide dough into small balls and the pineapple filling into balls roughly 1/2 the size of the dough.
Wrap filling ball with dough ball and shape as desired.
Glaze with the glazing mix.
Bake at 180 degrees (gas mark 5) for 15 mins in a oven.
Remove from oven and reglaze again before baking for another 5 mins till golden brown on top.
Pineapple Filling:
4 pineapples
9 cloves
Caster sugar
Method:
Peel the pineapple
Grate the pineapple using a grater or using a juicer (grater better)
Squeeze out the juice from the grated pineapple fibre.
In a frying pan, put the pineapple fibre and heat using low flame.
Add cloves and fry till water has dried up halfway.
Add sugar to taste. (Amount depending on how sweet pineapple was originally and how sweet u want filling to be)
Continue frying till filling starts to dry and turns golden in colour (abt 1 hr later)
Note: While frying, you have to stir continuously and remember to keep the flame small. Its easier to add sugar by dissolving it in some of the unwanted pineapple juice and adding this to the grated pineapple.
Wednesday, November 30, 2005
Egg White Chocolate Cake with Ganache
After my pineapple tart experiments, I am left with quite a bit of egg whites. Not wanting to waste them, I search around for recipes using egg whites. The cake recipe is from Sedap-Sekejap, and I modified the recipe for the ganache as I believe ganache made using rich cream is much nicer than that made using plain old milk.
Ingredients:
(A)
7 egg whites (about 280 gr)
1/2 tsp cake emulsifier (ovalett, SP)
1 tsp cream of tartar
200 gr castor sugar
(B)
100 gr plain flour
30 gr cocoa powder
1/4 tsp bicarbonate of soda
1/4 tsp baking powder
15 gr milk powder
20 gr corn starch
1 tsp vanilla powder (or extract)
50 gr margarine, melted
25 ml milk
Ganache:
300 gr dark cooking chocolate
170 ml heavy cream
Method:
1. (A)Beat egg yolk with emulsifier for about 3-5 minutes. Add cream of tartar and continue beating. Add castor sugar bit by bit and continue beating until stiff.
2. Sift together (B) ingredients into the egg white mixture and fold to incorporate. Add melted margarine and milk and mix evenly.
3. Grease and line a 20 cm round tin, pour mixture into it and baked at 180 C (or 160C fan-forced) for about 30-40 minutes. Let the cake cool down then slice horizontally into 2 or 3 pieces.
4. To make the ganache, bring the cream to boil in a small saucepan. Remove from heat and add in chocolate squares and stir evenly with a wooden spoon until the chocolate is melted and mixture is smooth. Allow to cool
5. Assemble the cake by stacking the layers up in between ganache spread. Pour the remaining ganache on top of the cake and spread evenly on top and the side of the cake.
Serves 15
Ingredients:
(A)
7 egg whites (about 280 gr)
1/2 tsp cake emulsifier (ovalett, SP)
1 tsp cream of tartar
200 gr castor sugar
(B)
100 gr plain flour
30 gr cocoa powder
1/4 tsp bicarbonate of soda
1/4 tsp baking powder
15 gr milk powder
20 gr corn starch
1 tsp vanilla powder (or extract)
50 gr margarine, melted
25 ml milk
Ganache:
300 gr dark cooking chocolate
170 ml heavy cream
Method:
1. (A)Beat egg yolk with emulsifier for about 3-5 minutes. Add cream of tartar and continue beating. Add castor sugar bit by bit and continue beating until stiff.
2. Sift together (B) ingredients into the egg white mixture and fold to incorporate. Add melted margarine and milk and mix evenly.
3. Grease and line a 20 cm round tin, pour mixture into it and baked at 180 C (or 160C fan-forced) for about 30-40 minutes. Let the cake cool down then slice horizontally into 2 or 3 pieces.
4. To make the ganache, bring the cream to boil in a small saucepan. Remove from heat and add in chocolate squares and stir evenly with a wooden spoon until the chocolate is melted and mixture is smooth. Allow to cool
5. Assemble the cake by stacking the layers up in between ganache spread. Pour the remaining ganache on top of the cake and spread evenly on top and the side of the cake.
Serves 15
Wednesday, November 23, 2005
Chilled Strawberry Cheese Cake
After seeing Judy's cheese cake that turned out so beautifully, I added this cake on my 'must try' list. I made a little amendment to the recipe by Amy Beh (Cyber Kuali) , because Vicky said her aunt thought it was too creamy. Another thing I must not *must use more melted butter for the base*. I guess the dry climate here means the crushed biscuits need more liquid to bind them together. Taste wise, it is delicious. Thanks god for sweet strawberries which are in season at the moment. Below here is the amended recipe of Irish origin:
Ingredients:
200g digestive biscuits, crushed
60g melted butter (more if too dry)
Filling:
1 1/2 tbsp powdered gelatin
4 tbsp water
250 g cream cheese, cubed, thaw to room temperature
125g castor sugar
125ml whipping cream
400g fresh strawberries, pureed
3 tbsp whiskey (optional)
Garnish:
6 strawberries, hulled, halved
mint leaves (optional)
Method:
Line a 20 cm spring form plan with cling wrap.
Crush biscuits, mix evenly with melted butter, press onto the base of spring form pan with a metal spoon or bottom of a glass. Refrigerate to chill (about 30 mins)
Beat cream cheese until smooth. Gradually add sugar and continue beating until light and fluffy. Set aside.
Sprinkle gelatin over water. Set aside until it turns spongy. Heat up in microwave on mid-low power until liquid turnes clear.
Add dissolved gelatin mixture to strawberry puree. Whip up whipping cream until soft peaks form. Add strawberry puree (and whiskey, if used) to cream.
Combine strawberry mixture with cream cheese mixture and smoothen the top with a spatula. Chill for 3-4 hours until firm. Decorate as you wish.
Serves 12
Ingredients:
200g digestive biscuits, crushed
60g melted butter (more if too dry)
Filling:
1 1/2 tbsp powdered gelatin
4 tbsp water
250 g cream cheese, cubed, thaw to room temperature
125g castor sugar
125ml whipping cream
400g fresh strawberries, pureed
3 tbsp whiskey (optional)
Garnish:
6 strawberries, hulled, halved
mint leaves (optional)
Method:
Line a 20 cm spring form plan with cling wrap.
Crush biscuits, mix evenly with melted butter, press onto the base of spring form pan with a metal spoon or bottom of a glass. Refrigerate to chill (about 30 mins)
Beat cream cheese until smooth. Gradually add sugar and continue beating until light and fluffy. Set aside.
Sprinkle gelatin over water. Set aside until it turns spongy. Heat up in microwave on mid-low power until liquid turnes clear.
Add dissolved gelatin mixture to strawberry puree. Whip up whipping cream until soft peaks form. Add strawberry puree (and whiskey, if used) to cream.
Combine strawberry mixture with cream cheese mixture and smoothen the top with a spatula. Chill for 3-4 hours until firm. Decorate as you wish.
Serves 12
Pineapple Tarts
Thinking of baking some pineapple tarts, I am now testing out pineapple tarts recipe
to find the ONE to keep. These were made using Jo's recipe for the pastry. I actually had to add quite a bit of flour than specified in the recipe in order to get the pattern nicely cut out. Also, I refrigeratef the pastry while working on it portion by portion. The texture is light and they do melt in your mouth.
Thanks Jo for such a nice recipe.
to find the ONE to keep. These were made using Jo's recipe for the pastry. I actually had to add quite a bit of flour than specified in the recipe in order to get the pattern nicely cut out. Also, I refrigeratef the pastry while working on it portion by portion. The texture is light and they do melt in your mouth.
Thanks Jo for such a nice recipe.
Monday, November 21, 2005
Rum Truffles
Another treat I made. Seems like I have been making truffles quite a bit lately.
Recipe posted here .
Recipe posted here .
Nougat
Since I was home alone on Sunday, I digged out the recipe I have promised Edith I would try. So here it is.... Almond Nougat
I am not very pleased with the result. Seems like it is the chewy type, not the crunchy one I like better.
I am not very pleased with the result. Seems like it is the chewy type, not the crunchy one I like better.
Thursday, November 17, 2005
Powder Puffs
While browsing through my recipe collection, I came across these little powder puffs. They do remind me of the sponge we use to apply powder to our face! Small round spongey little 'cake' that are so light. Andy said they reminded him of little pikelets, only much much lighter. I was told by Evelyn that these powder puffs are also known as UFO. The original recipe is by Siu Ling Hui, published in Good Weekend magazine. I re-arranged the recipe to make it easier to follow.
Ingredients:
(A)
2 egg yolks
40 g caster sugar
1/2 tsp vanilla extract
(B)
2 egg whites
pinch salt
1/2 level tsp cream of tartar
30 g caster sugar
(C)
35 g cornflour
2 tbsp plain flour
1/2 level tsp cream of tartar
1/2 level tsp bicarbonate of soda
berry jam or your choice
thick cream (45 per cent or more fat)
icing sugar
Method:
(A) Beat the egg yolks with sugar until the mixture is thick, pale and forms a ribbon. Beat in the vanilla extract.
(B) In a clean large bowl, using a balloon whisk, whisk the egg whites with the salt until they hold soft peaks. Then gradually whisk in the sugar and cream of tartar until the mixture holds stiff peaks.
(C)Sift together the cornflour, plain flour, cream of tartar and baking soda.
Whisk the yolk mixture into the stiff whites. Then carefully fold in the flour mixture.
Line flat baking trays with baking paper. Drop teaspoonfuls of the batter, spaced about 2.5 cm apart, onto the trays. Bake in a preheated 200C oven for about 10 minutes. They should be pale golden brown. Do not overcook or they will dry out too much.
Allow to cool a few minutes on the baking tray, then transfer them to a wire rack to cool completely. When cold, store in an airtight container until required.
Assemble the puffs at least 1 hour before serving. Spread the underside of one puff with jam and the underside of another puff with cream. Sandwich them together. Repeat with the remaining puffs. Cover and refrigerate the assembled puffs in the refrigerator for about 1-2 hours. They will become puffy and soft. Just before serving, sift icing sugar over.
Note:
60gr eggs are used in this recipe.
The measurement used is Australian standard i.e. 1 tbsp = 20ml
Ingredients:
(A)
2 egg yolks
40 g caster sugar
1/2 tsp vanilla extract
(B)
2 egg whites
pinch salt
1/2 level tsp cream of tartar
30 g caster sugar
(C)
35 g cornflour
2 tbsp plain flour
1/2 level tsp cream of tartar
1/2 level tsp bicarbonate of soda
berry jam or your choice
thick cream (45 per cent or more fat)
icing sugar
Method:
(A) Beat the egg yolks with sugar until the mixture is thick, pale and forms a ribbon. Beat in the vanilla extract.
(B) In a clean large bowl, using a balloon whisk, whisk the egg whites with the salt until they hold soft peaks. Then gradually whisk in the sugar and cream of tartar until the mixture holds stiff peaks.
(C)Sift together the cornflour, plain flour, cream of tartar and baking soda.
Whisk the yolk mixture into the stiff whites. Then carefully fold in the flour mixture.
Line flat baking trays with baking paper. Drop teaspoonfuls of the batter, spaced about 2.5 cm apart, onto the trays. Bake in a preheated 200C oven for about 10 minutes. They should be pale golden brown. Do not overcook or they will dry out too much.
Allow to cool a few minutes on the baking tray, then transfer them to a wire rack to cool completely. When cold, store in an airtight container until required.
Assemble the puffs at least 1 hour before serving. Spread the underside of one puff with jam and the underside of another puff with cream. Sandwich them together. Repeat with the remaining puffs. Cover and refrigerate the assembled puffs in the refrigerator for about 1-2 hours. They will become puffy and soft. Just before serving, sift icing sugar over.
Note:
60gr eggs are used in this recipe.
The measurement used is Australian standard i.e. 1 tbsp = 20ml
Wednesday, November 09, 2005
Marshmallow Jelly
This no-bake cheesecake-look-alike jelly is a treat on hot day. The recipe was posted by Lee Lee at M4M (Thanks, Lee Lee!)and was warmly received. It is a fairly easy recipe, but a little caution to those who want to try: BE PATIENT! Because this recipe is very time consuming, try to make other thing at the same time to resist the temptation to proceed before the mixtures are ready. My first try was a failure because I didn't wait long enough for the marshmallow layer to set before pouring the jelly layer on top of it, resulting in the jelly seeping under the marshmallow. Not a very pretty sight. The recipe below has been modified slightly by me. I used low-fat/diet products to cut down on the kilojoules. Choose jelly of the colour that complements the fruit of your choice. I used orange-mango jello with mango slices.
Base:
180 gm marie biscuits
80 gm melted butter
Method:
1. Line the base of a 8-inch springform tin with cling wrap for easy removal.
1. Crush biscuits (by hand in a plastic bag, or use your food processor!) and mix well with melted butter.
2. Press the biscuit mixture onto the base of the tin using the bottom of a drinking glass.
3. Refrigerate for later use.
Marshmallow Layer:
250 gm of marshmallow
150 ml-low fat/no-fat milk
300 ml light thickened cream
2 tsp of gelatine powder
fruit for topping
Method:
1. Bring the milk, marshmallows and thickened cream to a boil on small fire, stir frequently until marshmallows dissolve.
2. Remove from heat, sprinkle gelatine into the mixture and whisk until gelatine dissolves.
3. Let the mixture cool down then slowly pour it into the tin with biscuit base.
4. Freeze for about 15 minutes, then arrange fruit topping.
5. Freeze again for 1 hour.
Jelly Layer:
1 pkt of diet Jello
200 ml boiling water
200 ml cold water
2 tsp of gelatine powder
Method:
1. Dissolve Jello on boiling water, then sprinkle gelatine on top of it and whisk until dissolves.
2. Add cold water, stir to mix evenly.
3. Spoon the jello mixture carefully on top of froozen marshmallow layer. If you see the jello seeping under the marshmallow, it is not ready. Freeze the marshmallow again!
4. Put in the fridge to chill (about 3 hours). Remove the jelly from the tin. Cut into serving size.
Serves 8
Base:
180 gm marie biscuits
80 gm melted butter
Method:
1. Line the base of a 8-inch springform tin with cling wrap for easy removal.
1. Crush biscuits (by hand in a plastic bag, or use your food processor!) and mix well with melted butter.
2. Press the biscuit mixture onto the base of the tin using the bottom of a drinking glass.
3. Refrigerate for later use.
Marshmallow Layer:
250 gm of marshmallow
150 ml-low fat/no-fat milk
300 ml light thickened cream
2 tsp of gelatine powder
fruit for topping
Method:
1. Bring the milk, marshmallows and thickened cream to a boil on small fire, stir frequently until marshmallows dissolve.
2. Remove from heat, sprinkle gelatine into the mixture and whisk until gelatine dissolves.
3. Let the mixture cool down then slowly pour it into the tin with biscuit base.
4. Freeze for about 15 minutes, then arrange fruit topping.
5. Freeze again for 1 hour.
Jelly Layer:
1 pkt of diet Jello
200 ml boiling water
200 ml cold water
2 tsp of gelatine powder
Method:
1. Dissolve Jello on boiling water, then sprinkle gelatine on top of it and whisk until dissolves.
2. Add cold water, stir to mix evenly.
3. Spoon the jello mixture carefully on top of froozen marshmallow layer. If you see the jello seeping under the marshmallow, it is not ready. Freeze the marshmallow again!
4. Put in the fridge to chill (about 3 hours). Remove the jelly from the tin. Cut into serving size.
Serves 8
Monday, October 31, 2005
Almond Truffles
I got this recipe from Sedap-Sekejap and tweaked it a little bit. The original recipe called for powdered almond, I used chopped almond instead so as to get more crunch not unlike that of Ferraro Rocher. However, I found following the exact quantities yielded soft-centred truffles. So I remixed the ingredients and add more melted chocolate to make it harder. Alternatively, lesser amount of cream should have been used.
The following is the original recipe as translated:
Ingredients:
100 g ground roasted almonds
50 ml thick cream
30 g butter
150 gram milk cooking chocolate, broken into small pieces
1 tsp almond essence
Coating:
250 g dark cooking chocolate, broken into small pieces, melted
100 g white cooking chocolate, cut into very fine dices
Method:
1. Melt the butter and cream together (in a microwave or on double boiler on stove), stir to mix until chocolate is melted. Add almond powder and almond essence. Stir to combine.
2. Keep the mixture in the fridge for 1 hr to harden, then shape into small balls
3. Roll the truffles on white chocolate. Put 1 tbsp melted dark cooking chocolate on a saucer, roll the truffle in it (alternatively, pour the dark chocolate on the truffle).
4. Finish off the rest the same way.
The following is the original recipe as translated:
Ingredients:
100 g ground roasted almonds
50 ml thick cream
30 g butter
150 gram milk cooking chocolate, broken into small pieces
1 tsp almond essence
Coating:
250 g dark cooking chocolate, broken into small pieces, melted
100 g white cooking chocolate, cut into very fine dices
Method:
1. Melt the butter and cream together (in a microwave or on double boiler on stove), stir to mix until chocolate is melted. Add almond powder and almond essence. Stir to combine.
2. Keep the mixture in the fridge for 1 hr to harden, then shape into small balls
3. Roll the truffles on white chocolate. Put 1 tbsp melted dark cooking chocolate on a saucer, roll the truffle in it (alternatively, pour the dark chocolate on the truffle).
4. Finish off the rest the same way.
Witches Fingers
We do not actually celebrate Halloween Festival in Australia. But in the past few years there had been occassions whereby little kiddies came knocking on our door asking for treats. So I thought I should be well-prepared this year with some goodies. Here is my first attempt at Witches Fingers. The same recipe has been circulating on the net and you can find easily. The resulting biscuits are very light and buttery. Be careful though when shaping the fingers. Make them as thin as you can i.e as wide as the almond and no more. They expand in the oven. If you make them too wide, you might end up with Witches Toes instead of Witches Fingers!
Ingredients:
1 cup (250 mL) butter, softened
1 cup (250 mL) icing sugar
1 egg
1 tsp (5 mL) almond extract
1 tsp (5 mL) vanilla
2-3/4 cups (675 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) salt
3/4 cup (175 mL) whole blanched almonds
1 tube (19 g) red decorator gel (blood for fingers)
Method:
In bowl, beat together butter, sugar, egg, almond extract and vanilla; beat in flour, baking powder and salt. Cover and refrigerate for 30 minutes.
Working with one quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoonful (5 mL) of dough into finger shape for each cookie.
Press almond firmly into 1end for nail. Squeeze in centre to create knuckle shape; using paring knife, make slashes in several places to form knuckle.
Place on lightly greased baking sheets; bake in 325F (160C) oven for 20 to 25 minutes or until pale golden. Let cool for 3 minutes. Lift up almond; squeeze red decorator gel onto nail bed and press almond back into place, so gel oozes out from underneath. Remove from baking sheets; let cool on racks. Repeat with remaining dough.
Makes 5 dozen
Ingredients:
1 cup (250 mL) butter, softened
1 cup (250 mL) icing sugar
1 egg
1 tsp (5 mL) almond extract
1 tsp (5 mL) vanilla
2-3/4 cups (675 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) salt
3/4 cup (175 mL) whole blanched almonds
1 tube (19 g) red decorator gel (blood for fingers)
Method:
In bowl, beat together butter, sugar, egg, almond extract and vanilla; beat in flour, baking powder and salt. Cover and refrigerate for 30 minutes.
Working with one quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoonful (5 mL) of dough into finger shape for each cookie.
Press almond firmly into 1end for nail. Squeeze in centre to create knuckle shape; using paring knife, make slashes in several places to form knuckle.
Place on lightly greased baking sheets; bake in 325F (160C) oven for 20 to 25 minutes or until pale golden. Let cool for 3 minutes. Lift up almond; squeeze red decorator gel onto nail bed and press almond back into place, so gel oozes out from underneath. Remove from baking sheets; let cool on racks. Repeat with remaining dough.
Makes 5 dozen
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