Baking for thoughts

all time favourite : Banana Chiffon Cake

2011-01-03T17:30:00.008+11:00

It has always been my childhood favourite; Chiffon cake

finally picked up the guts to try on a chiffon cake recipe after hearing the toughness in making one. Found a very mushy, ripe banana, so decided on banana chiffon cake.

my first attempt in making it and am very happy with it; though there is room of improvement for perfection. next time, I will be cutting some sugar and have it smoother.

recipe adapted from CookingCrave .

Banana Chiffon Cake

Ingredients:

Egg yolk batter

6 egg yolks

1/4 tsp salt

60ml corn oil

170g banana puree (I just mashed up a very ripe banana)

1/2 tsp banana essence ( substituted it with vanilla essence instead )

30g caster sugar ( deducted 20g from the original recipe )

110g plain flour

3/4tsp baking powder ( alternately, can use 1/4 bicarbonate soda)

Egg White Foam

6 egg whites

1/2 tsp cream of tartar

100g caster sugar

Methods:

Combine egg yolk, salt and sugar and beat at high speed until lighter and fluffy. Then add in the banana puree and essence, continue to beat till well mixed. While beating, slowly add in the corn oil.
Sieve in flour and baking powder into the mixture, do not over beat it.
Add in the cream of tartar into the egg whites and sugar; beat it in high speed until soft peaks are formed. You will know that it is done when you turn over the bowl and the peaks will not topple over.
Fold in 1/3 of the egg whites into the egg yolk mixture, and then the next 1/3 and finally the last 1/3 of eggwhites until well blended.
Pour the batter into an ungreased chiffon cake pan and bake it in a preheated oven at 170c for 30-40 minutes or until cooked.
Once done, remove it from the oven and invert it on a bottle top to let it cool. Only remove the cake when it is completely cooled.

the top of cake after cooling

Cool the cake inverted, so the cake doesn't sink to a flat piece of cake.

cake of the day!!

The ultimate and best: Pizza recipe

2010-12-29T21:25:00.013+11:00

we never fail to love pizza...

First of all, sorry for not blogging for a long, long time.... I haven't had a proper place to bake or cook for the past year and hopefully, now that I'm done with studies, i can get back into baking and bake for all my loved ones :)

Have never tried making pizza and this time is my first time making it. It turned out preetty good and I'll definite recommend this recipe to everyone. Credits to Momelo .

Pizza is so easy, such that once it's rised... you can use your creativity to put on any of your favourite topping!!

I chose the most simple and my most loved, ham and pineapple pizza~

I shall restate the recipe here for your convenience :)

kneading and shaping the dough to desired size to fit the pan/tray

add in tomato paste on the pizza, it should be totally covering the dough and then topping and more cheessseeeee!!

Out fresh from the oven!

Base dough

Ingredients:

3 cups of all purpose flour

1 cup warm water

1 tsp salt

1 tsp sugar

2 tsp active dry yeast

2 tbsp olive oil

First, we have to dissolve the yeast in the warm water until the water bubbles (takes around 5-10 mins depending on room temperature). Let it set for a while and while waiting, you can mix the flour, sugar and salt in a big bowl.

After a few minutes, add the yeast mixture into the bowl of flour mixture. You have to mix the mixture very well. Add the olive oil in when the mixture is mixed.

Then, this is where the kneading comes in. You can choose to mix and knead it with your hand or alternately with a mixing machine. It will be sticky at first but as you knead it, it will get smoother and easier; nearing to the next step. It takes around 10 minutes.

Let the dough (covered in the bowl, I used cling wrap on top of the bowl) set for 10 minutes or until the size of the dough doubles. While waiting you can prepare your toppings.

When the size of the dough has rised to desired, take it out and knead for about 4-5 minutes on top of a flour bench top, then flattened the dough and shape it however you want.

It is your choice to leave your shaped pizza on a tray and let it rise further more for a few minutes to further rise. After that, just add tomato paste and your favourite topping, topped with CHEESSSSEEE... In my opinion, from experience, I think it would have been better to mix tasty cheese and mozarella together.

Bake it for about 15 mins or until desired crispiness at 180 degrees.

Served while it's hot.. Viola!!~

CREATIVITY IS AT ONE'S TOUCH

Strawberry Cheesecake

2010-01-31T15:17:00.007+11:00

strawberry cheesecake.

It is this time in summer where we can get lots of strawberries and at a really cheap price.

who can ever get sick of strawbeerrrriiieeeeeeeesssssss, creammmmm and chhheeeeeeeeeeeessssseeee!!

Ingredients

Base

Butter 110g, diced
Chocolate Rippled Cookies 200g, finely crushed

Filling

Cream cheese 500g, diced
Castor sugar 140g
Lemon juice 2 Tbsp, strained
Powered gelatine 1.5 Tbsp + 1 tsp. dissolved in 100ml water
Strawberry puree 300g
Thickened cream 400ml

Topping

Strawberry Jelly powder (one packet)
Strawberries 8, halved

Method

First line the base of the cake with cling wrap

Base

Melt butter in pan over low heat. Pour melted butter onto crushed biscuit, mix it evenly and press it onto the tin with a metal spoon (or hands with gloves) till compact.
Fridge the base for 30 mins

Filling

Beat cream cheese, sugar and lemon juice until smooth. Pour in combined gelatine and strawberry puree and mix well. Blend in cream.
Carefully spoon filling into pan.
Cover cake pan and refridgerate for at least 6 hours.

Topping

Prepare the strawberry as instructions. Put halved strawberries on top of cake and pour jelly mixture. Fridge and serve chilled.

Tips

I personally prefer the biscuit base to bit not as thick, so becarefull as to not making the base too thick. You can also add crushed wafers or cornflakes for a crispier base.
Remember to not leave the cake out too long before serving as the jelly on top will melt.
For the gelatine, I would first soak it with the water, then microwave it for about 40 seconds to ensure no lumps in it. You can choose to double boil the gelatine if wanted.
Choose to make individual cheesecake or on a 23cm cake base
Size of individual cheesecake is made from a muffin pan, makes around 12.

BERRILICOUS!!!!

Parmesan Lamb Cutlets

2010-01-04T18:07:00.005+11:00

Parmesan lamb cutlets.

Made early in the morning.

Surprisingly, it doesn't taste or feels like rubber when eaten in the afternoon, without heating up. Tender and juicyness, RETAINED.

So, I would think that this will be a perfect dish for picnics and outings on a breeze summer day.

Ingredients

Makes:12 Preparation: 25mins +30mins chilling

Cooking: 6-8mins per batch

4 thick slices white bread, crusts removed (I used breadcrumb instead)

1/2cup Shredded Parmesan

1/2cup Plain flour

2 eggs, lightly beaten

12 Frenched lamb cutlets

vegetable oil, to shallow fry

1. Tear bread into pieces, place into a food processor. Process until coarse crumbs form. Combine with Parmesan and spread onto a plate. Spread flour onto another plate, and lightly beat the eggs in a shallow bowl.

2. Dip all the cutlets in the flour and shake off excess. Working one at a time, dip into egg, then coat in breadcrumb mixture, pressing on gently. Arrange cutlets in a single layer on a plate, cover and refrigerate for 30mins.

3. Heat about 2cm of vegetable oil in frying pan. Cook the cutlets in batches for 3-4mins each side, until golden brown. Drain on paper towels.

Source: Spring Coles Magazine

Enjoy some lamb not only in chilling winter but also in the fire-y summer!

Blueberry Cupcakes with Cream Cheese frosting

2009-12-22T17:36:00.007+11:00

Blueberries Cupcakes with Cream Cheese Frosting.

i LOVE cupcakes... especially the pretty ones that you can get in shops.

I made these cupcakes for an event and arranged them nicely on a cupcake holder that I got from my birthday.

Sadly, I forgot to take a picture of it on the holder and this picture is of courtesy to a friend of mine.

Ingredients (makes ard 20):

Cupcakes

(A)
250 grams butter
250 grams castor sugar
200 grams eggs (approx 4 eggs)

(B)
250 grams cake flour (or plain flour)
1 1/2 tsp baking powder

(C)
80ml milk

blueberries

Method:

Beat the butter and sugar until light and fluffy.
One at a time beat in the eggs, then beat in the vanilla essence
Alternately add the sifted flour mixture and the milk, starting and finishing with the flour mixture
Scoop batter in baking cups until 2/3 full
Place two to three or as desired blueberries into each cupcake.
Bake at 180C for 20-25 minutes

Cream Cheese frosting

125 grams butter
250 grams cream cheese
120 grams icing sugar

Method:

Cream butter and cheese until light and fluffy.
Put in icing sugar and cream again until smooth.

Some tips:

Do not cream the butter and cheese too much or the frosting will end up runny
It is essential to cool the cupcakes before decorating
Decorate it with a pipe or just swirl it with a knife!
Remember to bake it on the muffin pans as it will come out in a nicer shape, DO NOT BE LAZY, or your cupcake will come out flat. (previous experience has thought me so)

Simply add a touch of yourself on the cupcake

Strawberry Yogurt Pudding

2009-12-21T11:51:00.005+11:00

strawberry yogurt pudding.

A very good friend of mine made this yogurt pudding for an outing. The texture was perfect, not too soft, not too hard.

texture 98%
presentation 100%

conclusion: was made to please....

what more, it was made of my most favourite, strawberries!!!

refreshing, perfect for summer!

I managed to get hold of her recipe and am sharing it out. courtesy to my dear friend.

Ingredients:

450 ml strawberry flavoured yogurt / plain yogurt
500 ml milk
2 punnets of strawberries
150g castor sugar
100ml water
30g gelatine powder

1 box of strawberry flavoured jello
strawberries

Methods

Follow the instructions on the box of the jelly and set it on the bottom of the mould. This can be done on the night before.
Soak gelatine powder in 3 tbsp of water for 3 minutes and microwave it for 20 seconds until powder dissolves. Set aside and let it cool.
Cut the strawberries into cubes.
Combine strawberries and yogurt, mixing it in a blender.
Heat up milk and sugar, till the sugar completely dissolves.
Combine yogurt mixture,milk, gelatine and mix well.
Pour it into the mould, (on top of the jelly, done beforehand) and place it in the freezer till set.
Remove from mould and serve.

Others:

Can be replaced with other fruits

Using the same flavoured yogurt according to the fruit used can contribute to a better flavour
Can substitute yogurt with low fat and less sugar yogurt for a healthier option

THE PERFECT SUMMER BLISS

Chocolate Shortbread Cookie with Cashew Nuts

2009-12-20T18:34:00.007+11:00

mini chocolate shortbread with cashew nuts .

found the recipe from an old cookbook of mum and thought it would be nice to share it with all of you since I had good feed backs from everyone who had them.

I think they make good festives cookies, suitable for all sorts of occassions where petit desserts would be nice. They keep well and still taste alright after a week.

It's really simple.

Recipe

Ingredients A

180 grams butter
120 grams castor sugar
1 tsp vanilla essence

Ingredients B

240 grams plain flour
1/2 tsp baking soda
3 tbsp Hun Kwee
(a type of green pea flour that can be found in asian grocery; don't think it matters if omitted)

160 small paper cups
220 grams cashewnuts
cooking chocolate (melted without oil)

Methods:

Cream (A) until light and fluffy
Sift (B).
Mix(A) and (B) to form a soft dough.
Fill paper cups with dough and put cashew nut in the centre.
Bake until golden brown at 180c for 20 minutes and leave to cool.
Top cookies with soft melted chocolate.

Bits of useful tips :

when filling the paper with the dough. I suggest to only fill it till 1/3 of the cup, press it firmly and place the cashewnut, as the dough will rise a fair bit.
after baking it, wait till the dough is cooled before adding the chocolate on top.
for decoration, some might use a nozzle to top the cookie, but i just filled it with milk chocolate and to get a swirl on the chocolate, lay three fine lines of white chocolate on it, use a toothpick and swirl it across to get a nice leafy pattern, or DECORATE it in any way you like. A great use of creativity here.

USE YOUR CREATIVITY WITH FLARE

Sushi Making Frenzy

2009-12-09T18:17:00.005+11:00

It's been such a long time since I've updated Baking for thoughts...

To my avid readers, I 'll try to update it more often, since exams are gone!! Holidays have started!!

A few of us were at home making sushi today. It was almost like a sushi making factory, us trying out all different sorts of shape, with things lying everywhere in the house.

Happy with the products though.. with a help of a few tools...

Introducing the...
The Teddy series...
Thanks to Daiso for the $2 mould.

The Roulette series....
and...

The Heart + Square + round series....

And altogether, makes a good match with no other than green tea.....

ITADAIKIMASU

Lamb Cutlets with Special Sauce

2009-09-16T19:19:00.004+10:00

Don't you just love friendly, good neighbours that can COOK?!

That way, you will never starve especially with my cooking skills!! I CAN'T COOK

It's so lovely and it's definitely finger-licking good.

I manage to get the recipe off her.... so GOOD LUCK!! from now on, she will be supplying my savoury side of the blog!!! I must say this was a sisterhood-partnership cooking result!!

Recipe

600g lamb cutlets

Marinade
2 tbsp worcesterhire sauce
1/2 tbsp Maggi seasoning
1 tbsp Oyster sauce
1 tbsp corn flour, 2 tbsp water
1 tsp bicarbonate soda

Sauce
2 tbsp worcestershire sauce
2 tbsp Maggi seasoning
1 tbsp sugar
1 tbsp light soya sauce
a little sesame oil
100ml water

METHOD
1. Pound lamb cutlets with back of knife until tender. Add in marindae and marinate for 1 hour.

2.Heat up 3tbsp oil,put in lamb cutlets and pan-fry until both sides are golden brown. Dish up

3. Pour sauce into a clean wok and bring to boil. Add in lamb cutlets and cook until the sauce is thick and lamb cutlets are tender. Dish up and serve.

IT's Finger-Licking Good!!

Chocolate Meringue-like Cookies

2009-09-15T21:14:00.007+10:00

I have finally got to make my Chocolate Meringue Cookies!!

It has been one of my childhood favourites...

Though it didn't taste as good as the ones I had when I was young, it sure kept me satisfied for the moment.. till I get the recipe right!!

p/s I added a bit of Milo to the cocoa powder for a little twist :P

piping it out on to a tray

After it has cooled down in the oven, it must be put into an airtight container or it will go soggy and yucky, as air enters the meringue like cookie.

THE END PRODUCT

Rose tea infused panna cotta

2009-09-07T18:32:00.003+10:00

Left over cream from the cake i made.

Love panna cotta all time. Decided to use the left over cream and make panna cotta.

Was searching for recipes and couldn't find any recipes using rose tea, so decided to make up my own adapting easily found recipes on the web.

this is what I used, with the amount of cream left

1 cup cream

1/2 cup milk

2 tsp gelatine powder

1/4 cup castor sugar

4-6 rose tea buds

1. put milk, sugar and cream together, heat in on the stove, constantly stirring it until slight boil.

2. while stirring and waiting for milk mixture to boil, mix gelatine powder with 2 tbsp of water and microwave it for 25 seconds till it melts.

3. once the mixture is boiled, take it out of the stove, put the 4-6 rosebuds in it, and cover the pot and let it soak for 5-6 minutes.

4. Then sieve the mixture and put the melted, transparent gelatine into the mixture and mix.

5. Finally, pour it into a mould and let it set in the fridge, preferably overnight.

decorate as desired, goes well with berries

I love the ROSE scent!!!

Banana and Nutella Muffins

2009-08-30T15:11:00.000+10:00

okay.. this is a really random bake.

There were 5 really ripe bananas shouting at me... asking me to eat them but seriously, I won't be able to eat 5 mushy, bruised bananas in one night.

So, there came the thought... I'll bake something out of it.

Can't spend much time, so I made the recipe out. It turned out pretty good as I added nutella in it, though I think, I should have added more. Including baking time, I think it took me like max 35 mins in making them.

The recipe as I remember it,

5 ripe bananas (mashed up)

75 grams of butter (melted)

1 cup sugar

1 cup self-raising flour

2-3tbsp milk

2 eggs

1 tsp vanilla essence

1-2 tbsp nutella (depends if you're a normal or crazy nutella fan)

Procedures

Put melted butter and banana together. Mix well. Add eggs, sugar, vanilla essence and mix again. Lastly, add in flour and then the milk till a smooth consistency is obtained.

Pour mixture into muffin pans or paper cups and bake it in 180 degrees for 20-25 mins.

makes around 10

Serve when cool, or eat it hot!!!

Life long friend : Green Tea Mousse Cake

2009-08-30T15:07:00.004+10:00

My first ever attempt in making a Mousse Cake. Was nervous before making it because, if I stuff this up, my dear friend won't have a cake for her birthday.

The most fun bit in the process of making this cake was decorating!! (though I still think there's lots of room for improvement)

Love strawberries on green tea cakes ^^

Cross-section of the cake

The verdict,

Everyone loved it!! Thanks Yochana for a such good recipe.

Myself, I think I need to improve more on the distinction on the cake layers!

Ingredients for sponge cake:

4 egg yolks
45 gm. castor sugar
4 egg white
50 gm. castor sugar
30 gm. water
50 gm. corn oil
90 gm. cake flour
5 gm. or 1 tsp. green tea powder

Green Tea Mousse Filling:

4 egg yolks
75 gm. castor sugar
150 gm. fresh milk
8 gm. green tea powder
300 gm. whipped cream
10 gm. gelatine powder + 45 ml. water (soak together then microwave for about 25 secs.)

Method:

(1) For green tea sponge cake: Mix egg yolks, sugar, water and cornoil together and stir till mixture is smooth.
(2) Add in flour and green tea powder and mix evenly.
(3) Whisk egg white with sugar till stiff peak. Fold in egg yolk mixture and pour mixture into a 9" square tin.
(4) Bake at 170C for about 30 mins. or till skewer inserted comes out clean.
(5) Leave cake to cool on wire rack and slice cake into 2 slices. Place 1 slice of cake into a 9" square cake ring.
(6) Mousse: Heat milk till warm, then add in castor sugar and green powder. Stir till evenly mixed. Fold in egg yolks and stir. Becareful not to allow the egg yolk to overcook and it will become lumpy.
(7) Add in melted gelatine mixture and leave to cool.
(8) Fold in whipped cream gently.
(9) Pour half of the mousse filling onto the prepared cake ring and then top up with the other slice of green tea sponge cake.
(10) Pour balance mousse on top and level it evenly. Refrigerate till mousse is set.
(11) Take out the cake from the cake ring and sieve green tea powder on top and decorate as desired.

Recipe courtesy to Aunty Yochana

A cake with a personal touch for a life-long friend.

Jy Shi's 21st at Ying Tai

2009-08-23T18:27:00.001+10:00

Ying Thai 2

110 Lygon St
Carlton 3053 VIC
Phone: (03) 9639 1697

Picture a Thai restaurant, the first thing that comes into mind would be classical, wooden interior decoration, with a pleasant smell of Sandalwood.

Thanks, to my friend Jy Shi's 21st, I got to once again visit one of my favourite places for Thai. Ying Thai!!! Contrary to the all the stereotypical interior, Ying Thai has a funky green theme decor, one that would associate to a playschool, with paintings of little Thai kids on the wall. Nonetheless, this environment creates a nice and cosy place for friends to gather for dinner.

Deciding what to order.....

First up, Thai fried rice spicy

(I'm sorry, I do not know the names of the dishes as they we re all ordered by the birthday girll... my bad.. I can only describe them to you.)

Then, the must have, Thai dish, Tom Yum seafood soup very spicy, it was really spicy but it gives a good feeling after drinking it...

3rd, pandan chicken safe , one of my favourites.....
(chicken wrapped with pandan leaves served with a Thai Dipping sauce)

All time winner, mince meat spicy
(best served with rice, infact, very well....)

5th, some chive cake served with beansprout spicy
(A good combination when served with beansprout)

There was also green curry safe but unfortunately, I was busy eating and didn't manage to take a picture of it.

The final moment... It was cake cutting time. This time we bought her a Laurent, Trio cake. It's definitely a recommendable cake. It's a cake with three layers of mousse.. milk chocolate, white chocolate and dark chocolate on top of a cake base... All the cake were gone!!

http://www.laurent.com.au/

Check out the cakes from Laurent, they have been pretty good, with many shops around Victoria.

Trio

Aww.... isn't she just so cute and pretty today..plus the candles were special candles.. it kept re-igniting.. heheh.. took her a long time to blow them out.

There is always room for more desserts!! Just right after the cake, went to the gelati shop, Fredo's, next dooor.... who can resist its Ferroro flavour?!!! As good as eating the chocolate itself. Most of all, to some durian fans out there.. they serve authetic tasting durian flavoured gelati there!!

Just a group picture to end this post...

HAPPY 21st JY SHI....
My best neighbour/actuarial buddy/ friend/ guinea pig...

xoxo
smay

Lindt Cafe in Melbourne

2009-08-23T17:37:00.000+10:00

There's always time for a chocolate drink, especially with my sweet tooth buddy, Tiff!!

Wishing you were still here to go more sweets samplings with me...

All the best, keep updating me with your life back in HK :)

Okay... so here you go....

The highly reputable Lindt Chocolat Cafe finally opened in Melbourne!!!

271 Collins St
Melbourne VIC 3000
(03) 9667 0900
http://www.lindt.com.au/

Great decor~

The Lindt connoisseurs’ selection

Thinking hard, deciding what to try this time.

a Ha... decided!! Why not, Chocolate Milkshake this time..

( there wasn't enough taste this time, to me it tasted more like milk milkshake rather than a chocolate milkshake.)
and then.. you have Tiffy's Iced-chocolate..

Delice!! why are they called Delice you say?

This is what I've gathered from their board.

The French call them “Macarons”. At Lindt we call them “Delice”. Two small mounds of melt in the mouth almond meringue are sandwiched together with a rich chocolate cream filling.

so there you go... passionfruit and pistachio. Pistachio is highly recommendable.

Comments??

I've heard some saying that "it's highly overrated" and some, "it's so good!!!!", so from just two comments, it equals to no comment which comes down to MY COMMENT.

I would say, it is definitely worth trying especially for the decor and just because it's on Collins street, just right next to Tiffany&Co.

Personally, having tried its hot chocolate, iced chocolate, chocolate milkshake, my verdict is, if you're looking for a real, rich, creamy, chocolatie drink that would last you for dinner, this is not IT. It is a drink that will allow you to eat after drinking it, as compared to its other friendly competitors.

ps. the receipt was found to have its Sydney address on... They can do better than that..

Nonetheless, definitely worth a try.

GET READYY!!!

2009-08-23T17:32:00.000+10:00

To all of my avid blog readers!!! (If there is any :P)

Hope you like this new layout that I've found..

and....

Get ready for more posting in time to come!! More baking... MORE food... MORE STUFF...

To be highly anticipated and most of all... consistent!!!

Everything Has Its Time

2009-07-14T09:20:00.000+10:00

To everything there is a season,
A time for every purpose under heaven:

A time to be born, And a time to die;
A time to plant, And a time to pluck what is planted;

A time to kill, And a time to heal;
A time to break down, And a time to build up;

A time to weep, and a time to laugh;
A time to mourn, And a time to dance;

A time to cast away stones, And a time to gather stones;
A time to embrace, And a time to refrain from embracing;

A time to gain, And a time to lose;
A time to keep, And a time to throw away;

A time to tear, And a time to sew;
A time to keep silence, And a time to speak;

A time to love, And a time to hate;
A time of war, And a time of peace.

Ecclesiastes 3:2-8

A man's heart plans his way, But the Lord directs his steps. Prov 16:9

Peach tarts

2009-07-09T18:31:00.000+10:00

PEACH + TARTS = PEACH TARTS!!!
Peach tarts are yummy...

My first (trial) attempt in making them.

It was definitely hard to find a satisfying peach tart recipe on the net.

The closest one that I could get was from Anna Olsen's Fresh Fig and Honey Tarts. Instead of putting figs, I put peach instead.

I would say that first attempt of making this tart was pretty good.
Anna's recipe has always worked well for me.

[ Anna Olsen is a pastry chef from the tv show SUGAR, how I wish it's on normal tv.]

Kneading dough, chill it in the fridge for about an hour then take it out and roll it to tart cases and chill it again, fork holes on the cases, before baking it.

Bake it for 10-15 mins untill the edges are browned. Take it out and let it cool.

I think I put too much butter in it, in the recipe, it says one cup, which I googled, is equivalent to 225g. Being so smart myself,other words, lazy, I chucked the whole stick, 250 g of butter in.

That's probably the reason my tart turned out to be a bit crumbly, too crumbly.

And remember, ONLY take it out when the tarts are cool completely, Don't be impatient, like me.

OR

It has to be handled with care.

Cooking custard....

At a point of time, I was addicted to custard, custard bun, tarts with custard, anything with custard!!

I never knew, custard was just cooking, milk, cream, sugar and eggs.... yummy... reminds me the resemblance of how western meets east, how my grandma's "Kaya" was made.

Not anymore...

Piping the custard into the cases.

crumbly ones, stacked up high.. GET OUT OF THE WAY.

slicing peaches and arranging them, was trying to do a swirl on the peaches but couldn't..

and then the peaches ran out, the next best thing available lying on the kitchen bench.. CHERRIES!!!

was trying to arrange them into a flower petal shape.. but obviously, don't think it went well...

it's okay.. I'll eat the cherry ones myself!!

added a layer of glaze of top on the tart for a bit of shine.

I used rose petal jelly instead of a normal gelatine as glaze because I didn't have gelatine at home and just because I wanted to use this jelly, bought from Ashcombe maze last term break.

ta da... arranged nicely on the plate (at least to me)

three in a row

ta da... a lonely one all by itself...

lonesome one

second MASS attempt : SUNDAY

Tribute to those who did not survive the whole journey in transforming into a peach tart.

Recipe for Peach Tarts

(adapted and changed from Anna Olsen's Fig and Honey tart)

Crust

1 cup unsalted butter at room temperature

1/3 cup sugar

4 x large egg yolks

1/2 tsp pure almond extract

2 cups all purpose flour

1 tsp salt

Custard

1 cup almond milk

1/2 cup whipping cream

1 x vanilla bean

7 tbsp sugar

2 tbsp cornstarch

1 1/2 tbsp honey

1 x large egg

1 x large egg yolk

Fruit

can peaches or as desired

To Assemble

For pastry, cream butter and sugar together until smooth. Add egg yolks and almond extract and blend. Stir in flour and salt and mix just until dough comes together. Turn out onto a lightly floured surface and knead 1 minute. Wrap and chill for at least an hour.

On a lightly floured surface, knead dough again for 1 minute. Divide dough into pieces and line them on tart pans with the dough, trim rough edges and chill for 30 minutes.

Preheat oven to 375°F (190°C). Prick crust bottom with a fork and bake for 15-20 minutes, until edges are lightly browned and centre of shell is dry. Allow to cool before filling. Tip: only take them out of the pan when is cooled or else they will break.

For custard, heat almond milk, whipping cream and scraped seeds of vanilla bean to just below a simmer. In a bowl, whisk sugar, cornstarch, honey, egg and egg yolk to blend. Gradually add heated milk to egg mixture, whisking constantly until all milk has been added. Return milk to pot and stir with a heatproof spatula or wooden spoon over medium heat until it thickens, about 4 minutes. Remove from heat and scrape immediately into a bowl. Cover surface of custard with plastic and cool completely. Once cooled, whisk custard and spoon into cooled tart shells, spreading evenly.

For fruit, cut peaches ( I used can peaches) into thinner slices, to allow for easier arrangement. Then layer it with a glaze of gelatin. Chill until ready to serve.

Masterchef INSPIRED day

2009-07-08T17:46:00.000+10:00

Inspired by the current "IT" reality tv show, MASTERCHEF, we had our very first "Masterchef Day"

Everything made from scratch, starting from buying the ingredients ourselves from no other than, Safeway to eating it.

Menu for the day, two entrees, two mains and, to end the day, with, two desserts.

People were divided into teams but as time when went by, everyone was around doing bits of pieces of everything!!!

Entree1:

Dumplings.

My first attempt in wrapping dumplings, don't really know how to wrap one.

I just simply, anyhow, with the advice from R, fold the edges together.

Filling:pork and prawn and other stuff.

Cooked the dumplings in two ways. fried and boiled, served with an "intuition" made sauce of soy sauce, sesame oil and GARLIC.

For some reason, this time, for once, I prefer boiled dumplings.

Entree2:

Spring Rolls (aka Spring onions to some).

Filling: pork and carrot (from what I remembered)

It is so easy for some to mistake spring rolls as spring onions and being able say it so smoothly, without realising it; and influence others to say it as norm.
The spring roll was made with a twist. Instead of deep-frying it, it was baked, (those health conscious ones, they are healthy ) so the meat had to be cooked slightly beforehand. With a layer of egg-wash on top, chucked it in the oven.
It didn't however turned out crispy//

Main1:

Pumpkin and Chicken Risotto.

the name sums up the main ingredients for you....

This is my personal favourite out of all the dishes. "ichiban"

Presentation maybe not be at its best, but seriously, I could finish the whole bowl ALL by MYSELF!!

I just LOVE Risotto!!

and
PUMPKIN!!

Main2:
Fettuccine Carbonara.

yum, yum, This main is such a classic, all time favourite.

Only critism, the pasta is not as al dente as I expect it to be :P

Dessert1:

The most highly respectable,looked-forward, Chocolate Fondant

However, this dessert is not that approachable.

Getting it all cooked outside AND the inside.

The look of it was superb, though it sank not long after.. sigh..

Not glooey in the middle, though there was ONE in the batch that turned out glooey.. HURRAY, but the lucky girl, didn't liked it glooey!!!!

Verdict: Worth second try.

Dessert2:

Blueberry crumble cake.

BLUEBERRIES.... who can ever get enough of blueberries? I
f I would have to feed from one fruit in the world it would have to be bluebeerrriiieessss!!

Actually, take that back, I still love my figs and peaches!!!!

Again: don't judge a book by its cover. The taste is actually pretty good...
Verdict: Worth second try too!!!

At the end of the day, DISHES!!!! All piled up for us to wash...

wish, wish, wash, wash....finally done..

all just sat down and stared at each other.
Wait, we need to vote what the best dishes are!!!!

sounds of drum rolls..... the winner for today's masterchef kitchen.....goes to.. RISOTTO!!!!

hip hip hooray....(though I did not cook it at all, except chopping up the ingredients)

"We're going to continue this next holiday, yea? YEA!!!"

What a long and tiring day.

And hence, they say,

"You can never say a person can't cook, unless she really can't cook!"

finally,
courtesy to D.Wirjowarpiro

Icing Flowers : FIRST ATTEMPT

2009-07-07T20:55:00.000+10:00

First attempt in making my own icing sugar flowers .

Cause, they just cost too much buying them for my cupcake decoration.

Not sure if I'll ever make attempt TWO a reality.

It was so tiring and my whole hand was covered with purple stained from kneading it into the dough.

Word of advice, it is DEFINITELY better to use colouring paste rather than the watery food colouring.

I bought this fondant dough from this shop called cake deco somewhere near Flinders Street, some time ago but just recently got the time to experiment it.

The lady told me that all you have to do is just knead it with icing sugar to get the dough, and start cutting it with a cutter.

the process,

knead,knead, knead,

add some icing sugar and knead, knead, knead

knead and add icing sugar (x)times until you get a satisfied consistency when you pinch it. Not too hard, not too sticky, according to you-tube.

add colouring, little by little, while kneading it, till you get the colour you want..

then, start rolling it out and start cutting the shape out with your flower cutter!!

cut,cut,cut, OH CRUMBLES, it is not coming off the cutter, it's too sticky, add more icing sugar...

cut, cut, cut, OH CRUMBLES, it's too hard.

try pressing harder.

cut, cut, cut, press, press, press

ooo.. it's starting to come out, oh no, I accidentally pulled the petal out. chubby fingers.

AH, STUFF IT

i'm going to use my carrot cutter, see.. so easy... and I can add this little flake in it and it looks just as nice.

No, can't give up, fine, try again

cut,cut,cut... finally starting to slowly turn out nicer...

this is so tiring!! no wonder these icing sugars costs so much!!!

ok, that's it for today.

end product

These flowers are going to contribute to my cupcakes soon :)

There's still half a pack of fondant sitting in the cupboard.

HELPERS WANTED

On her real day...

2009-07-07T18:48:00.001+10:00

WORD OF WARNING: THIS IS NOT SPECIFICALLY A POST RELATING TO FOOD DIRECTLY
No responsibility is being held for those who are expecting pretty food pictures :P

It's a dedication post to my BFF's 21st :)

So, it was on her real day that we thought of giving her a "BIGGER" surprise....

upon realising that MOST of her friends have boycotted her 21st for
(not sure how many :P)

haha.. don't worry, Jo, I didn't, though I COULD have...

but nah... you DO know how much I treasure J=(LS^2 delta A)^(1/2) and hence precisely,
my goldfish in dirty water.

We couldn't find any other place, and hence we had to use L's new house.

It was such a pretty and big house and I'm sorry to say that we had to mess up his house, the very first day they HAVE to move in.

Okay, the plan is, we'll find odd corner spots around the house and surprise her .

But, should we all jump out all at once, or pop out one by one?

We can't come to an agreement, okay, we'll do whatever that comes into mind, when I count 3,21!

In her mind, she should be thinking, "I'm just going to have dinner with L's parents in their new house."

WAIT A MINUTE, why is L so unorganised? Did any of you bring a knife? candles? drinks?

HOW ARE WE GOING TO CUT THE CAKE??

and also.. the fridge is unplugged...ah ha.... it's freezing cold outside, it should be alright leaving it out there, says one.

yea.

ok.

Oh CRUMBLES!! Here she comes!!!
Everyone into position..

3,2,1... why is no one jumping.... 3,2,1.... (what the)

[burst out laughing and fell out from my "hiding" spot. Oops,Jo, saw me :s]

It was NOW that everyone jumped out and "SURPRISE!!! HAPPY BIRTHDAY"

HAHa...that was SO not a great way to surprise someone but I'm definitely going to remember this scene, forever and I'm sure she will too :)

lalala... let's play poker...

okay, here are your chips... A, I'm going to team up with you because I don't know the rules too welll..

A shall we risk it? shall we risk it, fine, you raise? WE RAISE 20... haha.. we have nothing to lose.. okay.. A, why did we do this knowing what we have with our cards?

okay..next set, FOLD FOLD FOLD, A, I made the decision to fold

the next three cards are down, WHY DID WE FOLD? I could have done my "ALL IN" action.

fine, I never believe that I can ever WIN in gambling.

lalala... smay, can I borrow you for a sec? sure L...

okay...so you'll play this video and I bring the cake up yea?

Sure

wait.. no we bring the cake up together..

ok, maybe you can watch the video first...

Ok, wow, how did you know how to use this "graduation" song? I wanted to ask you to use it too!!

[while everyone waas watching the video]

cake, here we come.....

OH NO!!!!

CRUMBLES
Curious in how the initial cake looked like?

Just imagine a pyramid of scoops of ice-cream ball stacked up real high. (no one was smart enough take a before pic) [sorry, bff, the look of the cake shall remain a mystery to you forever]
cake cutting scene

So, I'm sorry, we'll just have to eat it like this.

S.. make a toast to the birthday girl....

er, why me? Well, you are her BFF!!!

Let me think, okay, Jo, we could have done today better but I know that you will remember it this way better... TO THE BIRTHDAY GIRL

HOORAY!!!,

ONCE AGAIN, before the week is over...

HAPPY 21ST JO !!!!

get off L

AH... Much better..

xoxo
smay

6 additions to my african violet family!!

2009-07-06T01:13:00.000+10:00

Bass Valley African violets. Grantville Highway. 1.5 hours drive from Melbourne. A bit just before crossing over to the Philip Island.

Manage to persuade my aunt to drive me and mum all the way there, plus, dragged my cousin along so he can

1. have a break from his computer
2. get some fresh air out there
3. "practice" his photography skills
4. what's better than a good human GPS?

Six new additions to my collection of african violets sitting home!! I was only planning to get 2 initially but guess what?

I ended up getting six of them. It just felt like the others were all shouting

"Me,Me,Me,Me,Me"

How many "MeS" can I afford to get?

ah.. might as well, since we had to drive all the way here just to getyou.

So I'll have you...

and you...

what about you? No, you're apparently one tough breed :(

and you...wait.. I already have you...

well, you then,

the both of you..

and ah.... i think you too, too.

OKAY, OKAY, self controlll..... ENOUGH, I say, ENOUGH

Now, time for more propagation back home.

p/s the whole greenhouse behind the house was FILLED with african violets.
I asked the owner if she started it as a hobby at first.. she said

"Yes, and it just grew."

YIKES!!

BFF's Birthday!!!

2009-07-05T19:48:00.000+10:00

It was a planned surprise road trip for my BFF.

DAYLESFORD here we come!!!

Though it wasn't the best weather and time to have gone to Daylesford (POURING), but it was all worth the every minute and second spent with my BFF!!

Started the day with breakfast at a cafe in Blackburn called Klik. Pretty good breakfast. Loved my scramble eggs. It was really fluffly!!! I wonder how scrambled eggs can be made so flufffy!!! Mine somehow turns out dry always.

As you can see, from the picture, totally not the best condition to go on a road trip.

Gloomy weather... perfect mood road trip CD, Phantom of the opera!!!

ARRIVAL to destination!!!

LUNCH at Lake House was planned.... Definitely no doubt for its Two Chefs Hats -The Age Good Food Guide!!
The plate is just so preeety!!!

and..the menu goes....

Entree

Lake House Caesar salad with poached egg

Duck parfait
Main

Duck with crispy pork pie

Ocean trout

Sides
Potatoes roasted with duck fat

with in-house distilled spring water, worth every penny!!

A tip or two, THERE ARE NO LAVENDER in WINTER.. why didn't I ever think of that?
However, satisfied ourself by trying all the hand creams in the shop, taking some pictures outside the farm, a proof of being there!

Last, but not least, a visit to CHOCOLATE MILL!!! can never say NO to chocolates!!!!

Too bad we weren't lucky enough to try their hot chocolate and chocolate ice-cream!! The shop closes at 4.45pm and we were there at guess what? 4.40 pm, just enough time for us to pick some chocolates for home.

Wanted to stop by at one more, just one more... the ONE place that I really wanted to visit!!

LIFE'S SWEET, Piper Street, Kyneton

Unfortunately, it was closed when we wanted to get there. Why, Oh, Why did we have to leave it to the very end?

which I just found out while searching a picture to show you their beautiful CUPCAKES!!

Open:

Friday 10am-4pm
Saturday 10am-4pm
Sunday 10am-4pm

and it was a THURSDAY

detour

what detour? sending me back home..

the two loveliest friend, one behind the wheel, one on the map

my life is under these two hands, please CONCENTRATE

and me?

sitting at the back of the car singing.. the wheel of the car go round, round, round, go round, round, round.....zZZZz.....

Don't you just love me?