Monday, November 15, 2010
Wednesday, November 10, 2010
Here's the scenario in my head when i'm about to post this.
Tuesday, October 12, 2010
I bought muffin cups.
Friday, August 27, 2010
I never thought Panna Cotta was this easy! Make this because my boss's request, for his anniversary. And I called this Project Strawberry and Cream. Not only the main ingredients are strawberry and cream (of course,duuh~), but the color too. I made a packaging box for this panna cotta, but i completely forgot to take pictures *sighh* The packaging was so cute, combination between tartan and polka dot pattern, with the bright red and cream color (try to imagine, i can't give you pictures).
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water
1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)
2. Lightly oil eight custard cups with a neutral-tasting oil.
3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes. Add the strawberries into cream mixture.
4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours.
If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.
6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.
To make Panna Cotta with sheet gelatin: Soften 25g (approximately six sheets) in a liter of cold water for 5 to 10 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture in step # 4, until dissolved.
I made the mini version of this.
here's the link for you to learn more about gelatin http://www.davidlebovitz.com/2009/04/how-to-use-gelatin/
300g plain flour
200g caster sugar
1 teaspoon baking powder
2 teaspoon vanilla extract
100g whole blanched almonds
Preheat oven to 160°C/320°F.
Sift the flour, sugar and baking powder into a bowl.
Whisk the eggs with the vanilla extract, then stir into the dry ingredients. Add the almonds, then turn out onto a lightly floured bench.
The dough should be soft but able to be moulded into shape. I found the mix to be too sticky so I had to add a fair bit of flour until it achieved the appropriate consistency. As all flours are different, this is just something you need to keep an eye on when baking.
Divide the dough into two and shape each into flat logs about 25cm (10 inches) by 5cm (2 inches) in size. Place on baking paper and onto oven trays. These will spread out so leave plenty of space or put them on two trays.
Bake for about 35 minutes or until they are lightly browned.
Remove and let cool slightly.
Tuesday, May 25, 2010
Easy Apple Crumb Cake
from The Amateur Gourmet
For the cake:
Unsalted butter, for the baking dish
1 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg
1/2 cup whole milk
4 tablespoons unsalted butter, melted
2 ripe pears or apples, if you use apples, you should probably peel, cored and chopped them.
For the streusel topping:
1/2 cup sugar
1/4 cup all-purpose flour
3 tablespoons cold unsalted butter, cut up
1 teaspoon ground cinnamon
Heat the oven to 400 degrees. Butter an 8-inch square baking dish.
To make the cake, combine the flour with the baking powder, sugar, salt and cinnamon in a medium bowl. In a separate bowl, beat the egg and then mix in the milk and melted butter. Pour the wet ingredients into the dry ingredients, add the pears, and mix well. Pour this into the buttered baking dish.
To make the streusel, mix the sugar, flour, cold butter, and cinnamon in a bowl by pinching them together with your fingers until well combined. Sprinkle over the top of the batter.Bake the cake for 30 to 35 minutes, until it is golden and dry on top. Cool in the pan, and then cut into squares.
Lesson in this post : i use whatever apple i had in the fridge, which is such a terrible idea. The apple inside the cake lost much of its flavor. fyi, i use Fuji, the one that should be for eating out of hand. For baking, you can use Rome, Jonagold, Granny Smith, or visit this link for more details :
Apple varieties and their best uses
Apple varieties with pictures
More about apple
Wednesday, April 21, 2010
Me : Do you like pasta?
E : Umm..Yes.
Me : Do you like peanut butter?
E : Sure i do.
Me : Have you ever consider to mix them together?
E : ....... What??Are u sure?That sounds.... weird.
Yeah. That's what i'm thinking too when i read this recipe from Smitten Kitchen, one of my favorite blog. Seriously, you can add peanut butter in pasta? And does it even edible?
I read the recipe over again, it looked like it easy to make, and i have most the ingredients on hand (minus sesame oil). So, what the hell. I tried them. And it no doubt become my favorite pasta! By the time i post this, i've made this pasta again and again. And again.. Oh, how i love you SK!
Peanut Sesame Noodle (or pasta)
from Smitten Kitchen
Servings: Makes 6 side-dish or 4 vegetarian main-course servings.
For peanut dressing
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
1 tablespoon chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons rice vinegar
1 1/2 tablespoons Asian toasted sesame oil*
1 tablespoon honey
1 teaspoon dried hot red pepper flakes or a splash of the hot sauce or chili paste of your choice
3/4 lb dried soba nooodles (dried linguine fini or spaghetti will work in a pinch)
4 scallions, thinly sliced
1 red bell pepper, cut into 1/8-inch-thick strips
1 yellow bell pepper, cut into 1/8-inch-thick strips
Half a seedless cucumber, thinly sliced
1 cup firm or extra-firm tofu, cubed
3 tablespoons sesame seeds, toasted
Pour dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
Add pasta, scallions, bell peppers, cucumber and tofu to dressing, tossing to combine. Garnish with toasted sesame seeds and serve immediately.
It's damn easy, right? You can make this in the morning for your lunch. Well, i did :D
*Substitution for sesame oil (for 1 tbsp) : 1 1/2 tsp sesame seeds saute in 1/2 tsp vegetable oil
Tuesday, April 6, 2010
After my alarm on (luckily i have the spirit of baking the night before), i made myself wake up: double slap the cheeks plus some stretching. Walked up to kitchen, open the fridge, scale all the ingredients-hope i saw the numbers right with the sleepy eyes. Mix them with bare hand, that's what the recipe said. You may want to use one hand to mix the dough, and other hand to clean the other one, because the dough's texture is so crumbly-sticky, especially after you add the cold water. The dough is done, then put it in fridge. Meanwhile, i prepare myself, took a shower, put some make up, had cup of coffee, and ding! It's 1 hour already. Yay~ Bake, another ding moment and... that's my breakfast! :)
I got the recipe from Elra, but i halved the ingredients. That's what i do when i try a new recipe. Bet u all do the same thing, don't you?
2. Gather the dough into a ball, flatten into a disc, wrap with plastic then refrigerate for 1 hour.
3. Preheat oven to 180C.
4. Roll the dough into 8" inches circle, transfer to a cookie sheet. Score the surface into criss cross pattern. If desire, you can also create a scalloped pattern around the edge of the dough. Glaze with egg wash and scatter slice almond over the dough.
5. Bake for 25 - 30 minutes or until golden brown.
6. Let the galette cool completely before serving.
Question : Can i add extract to richen the shortbread flavor? Cause it's kinda floury when i ate it.
Sunday, March 21, 2010
Do you guys always intrigued to make a recipe because of the title?? Because i do. I really do. That's how i decided to make one. So, when i first read this from David Lebovitz's blog, i was like "man..i'm totally gonna make this one" (even though i don't ow n an ice cream maker). But because of this recipe, i made myself promise i'm gonna have one someday. See that, i said "have one", which means i don't have to buy it myself, anybody could have buy one for me *writing i-c-e c-r-e-a-m m-a-k-e-r on my wish list* ;D
From my experience with this ice cream, it's not that easy to make a smooth ice cream without ice cream maker. We have to constantly check on the mixture. Every 30 mins we stirring it vigorously as it's freezing, really beat it up and break up any frozen sections. Then return in to freezer. It will take about 2-3 hours to be ready. Oh and believe me, it's still not so smooth as David's (well, i have not try his yet, but you can see it through his pictures). Plus it couldn't handle room temperature well. I eat the ice cream at second or third spoon, but after that i can just drink it all *sigh* wondering what's wrong with mine?
Half-melted Salted Butter Caramel Ice Cream
Salted Butter Caramel Ice Cream
from David Lebovitz
make one generous quart
Because of the caramel in this ice cream, once churned and frozen, it'll remain nice and creamy. To make it firmer, crank up your freezer a bit or store it in a shallow pan.
For the caramel praline (mix-in)
1/2 cup (100 gr) sugar
3/4 teaspoon sea salt, such as fleur de sel
For the ice cream custard
2 cups (500 ml) whole milk, divided 1 1/2 cups
300 gr sugar
4 tablespoon (60 gr) salted butter
scant 1/2 teaspoon sea salt
1 cup (250 ml) heavy cream
5 large egg yolks
3/4 teaspoon vanilla extract
1. To make the caramel praline, spread the 1/2 cup (100 gr) of sugar in an even layer in a medium-sized, unlined heavy duty saucepan: I use a 6 quart/liter pan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil.
2. Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all
the sugar is dissolved. (or most of it─ there may be lumps, which will melt later.)
Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it's just about to burn. It won't take long.
3. Without hesitation, sprinkle in the 3/4 teaspoon salt without stirring (don't even pause to scratch your nose), then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.
4. To make the ice cream, make an ice bath by filling a large bowl about a third full with ice cubes and adding a cup or so of water so they're floating. Nest a smaller metal bowl (at least 2 quarts/liters) over the ice, pour 1 cup (250 ml) of the milk into the inner bowl, and rest a mesh strainer on top of it.
5. Spread 1 1/2 cups (300 gr) sugar in the saucepan in an even layer. Cook over moderate heat, until caramelized, using the same method described in Step #2.
6. Once caramelized, remove from hear and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go. The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. Stir in 1 cup (250 ml) of the milk.
7. Whisk in the yolks in small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and cook the custard using a heatproof utensil, stirring constantly (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170 F (71-77 C).
8. Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Refrigerate at least 8 hours or until thoroughly chilled.
9. Freeze the mixture in your ice cream maker according to the manufacturer's instructions.
10. While the ice cream is churning, crumble the hardened caramel praline into very little bits, about the size of very large confetti (about 1/2 inch, or 1 cm). I use a mortar an pestle, although you can make your own kind of music using your hands or a rolling pin.
11. Once your caramel ice cream is churned, quickly stir in the crushed caramel, the chill in the freezer until firm.
Note : As the ice cream sits, the little bits of caramel may liquefy and get runny and gooey, which
is what they're intended to do.
Variations : Add some strong liquid espresso (or instant espresso powder) to the custard to taste, prior to churning the ice cream to make Coffee-Caramel Ice Cream.
Thursday, March 18, 2010
I love how the title sounds. It has Espresso, Chocolate, Shortbread and Cookies!! It just perfected each other. Got the recipe from Smitten Kitchen. It's easy and using simple ingredients. I think every baker will have these ingredients on hand already. The only one thing i don't like about this cookies (and some other cookies) is the waiting! Yep. In order to bake these cookies in square-shaped, we have to put it in freezer, so we can cut the dough in shape. Urrghh...It made me checking the dough every minutes i have.
And finally, time to bake them! First batch came out not so great, i think because it still unbaked. Resulted still chewy inside. But hey, i learned. So second batch, i lower the oven temperature a bit and baked it a lil longer than the first one. Woohooo... came out grrreatt! and the best thing is, it still crunchy after a few days (fyi, i gave some to my friend, and he's the one who said so. Mine? it didn't even last for 2 days!)
Espresso-Chocolate Shortbread Cookies
From Smitten Kitchen
Makes 32 cookies
1 tablespoon instant espresso powder
1 tablespoon boiling water
2 sticks (8 ounces) unsalted butter, at room temperature
2/3 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
4 ounces bittersweet chocolate (plain, or a toffee variety), finely chopped, or 3/4 cup store-bought mini chocolate chips
Confectioners’ sugar, for dusting (optional)
1. Dissolve the espresso in the boiling water, and set aside to cool.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.
3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.
4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack.
7. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.