tag:blogger.com,1999:blog-75312339057476309302024-03-18T11:02:20.632+08:00Sugar & Everything NiceJohttp://www.blogger.com/profile/12181638117291327698noreply@blogger.comBlogger402125tag:blogger.com,1999:blog-7531233905747630930.post-11709062334275561612013-11-10T18:27:00.001+08:002013-11-10T18:48:22.628+08:00Mediterranean ChickenThis is an absolutely quick and easy dinner to throw together when you have friends coming over. They would probably think that you had taken half a day to put this together. <br />
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Serve it on Sunday as well which means you would have time to put your feet up, have a cup of coffee and enjoy your favourite magazine. Let the oven to all the work!
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<strong><span style="font-size: large;">Mediterranean Chicken</span></strong><br />
<em>Serves 6</em><br />
<br />
<strong>Ingredients</strong>:<br />
<br />
1 3/4 cups coarsely chopped onion<br />
3 cloves garlic, minced<br />
1/2 tablespoons drained capers, roughly minced (optional)<br />
1/2 cup kalamata olives (optional)<br />
5 large tomatoes, roughly chopped<br />
12 bone-in chicken thighs (about 3 pounds), skinned <br />
1/4 teaspoon freshly ground black pepper <br />
1/2 cup of chicken stock
<br />
2 tablespoon olive oil<br />
2 sprigs of fresh rosemary, chopped<br />
3 sprigs of fresh thyme (use the leaves only)<br />
Chopped fresh parsley (optional for garnishing)<br />
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<strong>Method:</strong><br />
<br />
1) Preheat oven to 180C.<br />
<br />
3) Season chicken with black pepper and salt.<br />
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4) In a large baking dish, layer with chopped onion, garlic, capers, olives, chopped tomatoes, fresh rosemary and thyme. Season with black pepper and salt.<br />
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5) Place the chicken on top of the vegetables and drizzle with olive oil. Pour the chicken stock into the baking dish and bake in oven for about 40 - 45 mins. Cook until chicken is golden brown and the vegetables have soften.<br />
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6) Serve chicken with vegetables, garlic toast and garnish with some fresh parsley.<br />
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Johttp://www.blogger.com/profile/12181638117291327698noreply@blogger.com130tag:blogger.com,1999:blog-7531233905747630930.post-49549855726108251002013-10-21T21:41:00.001+08:002013-10-21T22:18:24.684+08:00The Perfect Panna CottaPanna cotta (which means cooked cream in Italian) is an Italian dessert made by simmering together cream, milk and sugar, mixing it with gelatin, and letting it cool until set. <br />
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Deliciously light and creamy, this dessert is so easy to make and makes a great companion for bright, sharp summer fruit. Or pair it with Christmas spices and a dried fruit compote for a classy winter dessert.
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<br />
<strong><span style="font-size: large;">The Perfect Panna Cotta</span></strong><br />
Recipe Adapted from <a href="http://www.davidlebovitz.com/2009/04/perfect-panna-cotta/" target="_blank">David Lebovitz</a><br />
<br />
<strong>Ingredients:</strong> <br />
<br />
3 cups thickened cream + 1 cup full cream milk
<br />
80g sugar <br />
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise <br />
2 packets powdered gelatin (about 4 1/2 teaspoons)
<br />
6 tablespoons (90ml) cold water
<br />
<br />
<strong>Method:</strong><br />
<br />
1) Heat the heavy cream, milk and sugar in a saucepan over a gentle flame. 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.)
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<br />
2) Lightly oil eight custard cups with a neutral-tasting oil.
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<br />
3) Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
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4) Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
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5) Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. )
If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.
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6) Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.
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7) Top the Panna Cotta with your favourite fruit coulis.<br />
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Johttp://www.blogger.com/profile/12181638117291327698noreply@blogger.com24tag:blogger.com,1999:blog-7531233905747630930.post-53073876014840344842013-08-25T22:17:00.003+08:002013-08-25T22:20:08.442+08:00Claypot Chicken RiceAn absolutely delicious one pot meal which is very popular in Malaysia and Singapore More often than not, the rice is cooked in the claypot first and cooked ingredients like diced chicken and Chinese sausage are added in later.<br />
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Traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour. However if you don't have a claypot, no worries, just do the cooking in your rice cooker.
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<a href="http://s18.photobucket.com/user/jos2829/media/Malaysian%202/claypot4_zpsef154845.jpg.html" target="_blank"><img alt="Claypot 4 photo claypot4_zpsef154845.jpg" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Malaysian%202/claypot4_zpsef154845.jpg" /></a></center>
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<strong><span style="font-size: large;">Claypot Chicken Rice</span></strong><br />
<em>Recipe Adapted from Kuali</em><br />
<em>Serves 3 - 4</em><br />
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<strong>Ingredients:</strong><br />
<br />
500g (2 pieces) boneless chicken maryland<br />
300g long grain rice
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420ml water
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<strong>
Marinade for the Chicken:</strong><br />
<br />
1 tablepoon dark soy sauce
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1 1/2 tablespoon oyster sauce
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1/4 teaspoon ground white pepper
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1 tablespoon ginger juice
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1 tablespoon Chinese wine<br />
1 teaspoon sugar
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2 teaspoon sesame oil
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1 teaspoon cornflour
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1/2 teaspoon salt
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<br />
<strong>Garnish:</strong><br />
<br />
1 Chinese sausage (lap cheong), sliced
<br />
5 pieces Chinese mushroom, soaked and cut in half<br />
Chopped spring onions and coriander for garnishing
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<br />
Method:<br />
<br />
1) Cut chicken into chunks, about 1.5" pieces. Combine the marinade ingredients and allow chicken to marinate in it for 1 hour in the refrigerator.
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2) Heat a wok and add 1 tablespoon of oil. Fry the Chinese sausage until lightly brown. Remove and set aside. <br />
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3) Add the marinated chicken and Chinese sausages into the wok and stir fry for about 2 minutes. Then add the mushroom and fry for another minute or two. If the ingredients look a bit dry and a little bit of water (ingredients should have a little bit of sauce). Add the Chinese sausage and mix.<br />
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4) Wash the rice in several changes of water and place into a claypot with 420ml water. Cook, covered, over medium heat, until water is almost absorbed. <br />
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5) Add the stir fried chicken over the rice. Drizzle 1 teaspoon of water over the meat/rice. <br />
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6) Lower the heat and cook, covered, until rice and chicken are cooked, about 15 to 20 minutes. Flake rice, cover lid and cook for further 5 minutes. <br />
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7) Remove from heat and top with spring onions and coriander. Serve immediately
with sliced red chillies.<br />
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<img alt="Claypot 6 photo claypot6_zps98722b07.jpg" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Malaysian%202/claypot6_zps98722b07.jpg" /></center>
Johttp://www.blogger.com/profile/12181638117291327698noreply@blogger.com113tag:blogger.com,1999:blog-7531233905747630930.post-88907630462487018082013-08-14T21:26:00.001+08:002013-08-14T21:26:57.727+08:00Crispy Pork Belly Served with LentilsI have been absolutely slack in updating my blog and have been caught up by so many things lately. In July I had family members visiting me from Melbourne and Kuala Lumpur. I didn't do much cooking at all during that time - in fact we mostly ate out. <br />
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After they left I had to deal with one of my dogs (Milo) having to go in for heartworm treatment. Milo was treated for Stage 1 and last week he went in for his double injection, one administered on Monday and the other administered on Tuesday. I was quite worried especially after reading how the treatment was done and the after-care involved. He is now confined at home with no exercise or excitement for the next four weeks and so far he is doing very well.<br />
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<a href="http://s18.photobucket.com/user/jos2829/media/Western%202/porkbelly4_zps01994a2a.jpg.html" target="_blank"><img alt="Pork belly 4 photo porkbelly4_zps01994a2a.jpg" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Western%202/porkbelly4_zps01994a2a.jpg" /></a></center>
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<strong><span style="font-size: large;">Crispy Pork Belly Served with Lentils</span></strong><br />
<em>Recipe Adapted from Delicious Magazine</em><br />
<em>Serves 4</em><br />
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<strong>Ingredients:</strong><br />
<br />
1 kg boneless pork belly, skin scored (ask your butcher to do this for you)
<br />
1 tbsp fennel seeds
<br />
1 tbsp sea salt
<br />
1 large onion, cut into wedges
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3 celery sticks, cut into chunks
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1.5 cups to 2 cups chicken stock<br />
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<strong>Method:</strong><br />
<br />
1) Preheat the oven to 180C. <br />
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2) Place the pork belly on a board and pat dry with kitchen paper. Rub the fennel seeds and sea salt all over the skin.
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3) Place the onion wedges and celery in a roasting tin, put the pork belly on top, skin-side up. Then slowly pour in the chicken stock, making sure you do not moist the skin.<br />
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4) Place in oven and roast for 1 hour to 1 hour 15 mins.<br />
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5) Increase the temperature to 210C (fan oven) and roast for a further 20 minutes, until the crackling is crisp. <br />
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6) Place on a carving board to rest for 20 minutes before slicing. Serve with seasonal vegetables
or lentils.<br />
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Johttp://www.blogger.com/profile/12181638117291327698noreply@blogger.com80tag:blogger.com,1999:blog-7531233905747630930.post-18533897852333456452013-07-16T22:03:00.002+08:002013-07-16T22:03:56.090+08:00Macarons in Singapore: Adding an Asian Edge to a French Confection (Guest Post by Mac Woo of Obolo)<span lang="EN-US">Macarons
took the world by storm and it wasn't too long before you could find these
delightful French macarons in Singapore. These colorful little confectioneries
are a treat to both the eyes and the taste-buds and it's no wonder that they
have become the favorites of many Singaporeans.</span><br />
<div class="MsoNormalCxSpFirst" style="margin: 1em 0px; text-align: justify;">
<span lang="EN-US"></span><span lang="EN-US">Not
everyone has the patience required to consistently turn out perfectly formed
well baked <a href="http://www.obolo.com.sg/shop/macaron/brand_4.html"><span style="color: blue;">macaron</span></a>.
Many have tried, and given up because of the complexity involved. It is
probably the biggest reason why people prefer to buy these confections as
opposed to making it themselves. It's also a delicate art to adapt a French
delicacy to suit Asian taste buds. The French like their macarons as sweet as
they can get. Asians on the other hand prefer an experience that caters to all
their taste-buds rather than just their sweet tooth.</span></div>
<div class="MsoNormalCxSpFirst" style="margin: 1em 0px; text-align: justify;">
<span lang="EN-US"></span><span lang="EN-US">It's
interesting to see how the macaron has developed in Singapore. Local pastry
chefs have realized that traditional macarons may be too sweet for the
discerning Singaporean palate and have quickly begun to incorporate local flavors
into the macaron to make them more palatable. If you would like to try your
hand at making these French delicacies, below is a simple recipe you can try at
home.</span><br />
<br />
<strong><span style="font-size: large;">French Macaron</span></strong></div>
<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US">Ingredients:<o:p></o:p></span></b></div>
<span lang="EN-US">3
whites of medium sized eggs<o:p></o:p></span><br />
<span lang="EN-US">1/4
cup granulated white sugar<o:p></o:p></span><br />
<span lang="EN-US">1 2/3
cups castor or powdered sugar<o:p></o:p></span><br />
<span lang="EN-US">1 cup
almond meal (finely ground almonds)</span><br />
<span lang="EN-US"></span><br />
<span lang="EN-US"></span><b style="mso-bidi-font-weight: normal;"><span lang="EN-US">Directions:<o:p></o:p></span></b><br />
<br />
<span lang="EN-US">1)
Line a silicone mat or a baking sheet with butter paper. For those first timers
in baking macarons, draw circles of desired width (usually 1 1/2 inches
diameter) onto the butter paper to guide you while you are piping the batter).<o:p></o:p></span><br />
<span lang="EN-US">
</span><br />
<span lang="EN-US">2) Beat the egg whites in a large bowl with a stand mixer (using a whisk
attachment). You can also beat the whites with a hand held beater, but this
will require patience as it will take a while. Beat until whites look foamy and
form soft peaks. Slowly add in granulated sugar, a tablespoon at a time and
continue to beat until the mixture is glossy and fluffy, and holds soft peaks.</span><br />
<span lang="EN-US"><o:p></o:p></span><br />
<span lang="EN-US"> 3) In
another, separate bowl, sift the powdered sugar with the almond meal. With a
spatula, begin to fold the almond mixture into the egg white mixture. Do not
beat but use about 30 strokes to blend the almond mixture with the egg mixture.<o:p></o:p></span><br />
<span lang="EN-US">
</span><br />
<span lang="EN-US">4) Place a plastic bag or a piping bag into a cup. Spoon a small amount of the
prepared into this. If using a plastic bag, cut off a small corner. Using this,
pipe disks of the batter onto the butter paper you have prepared. The batter
should flatten immediately. If it holds a peak, fold the batter gently with a
few more strokes and then try again.</span><br />
<span lang="EN-US"><o:p></o:p></span><br />
<span lang="EN-US">
5) Continue to pipe the disks onto the butter paper, making sure you leave enough
space in between the disks. Let the piped disks stand out of the oven, at room
temperature. Once they have formed a skin on top, they will be ready to be
baked. It should take about 1 hour to form a hard skin, depending on the
climate.</span><br />
<span lang="EN-US"><o:p></o:p></span><br />
6) <span lang="EN-US">Preheat oven to 140 degrees Celsius or 285 degrees Fahrenheit.</span><br />
<span lang="EN-US"><o:p></o:p></span><br />
<span lang="EN-US"> 7) Now
bake disks until set. Make sure they don't brown. It should take around 10
minutes; let the macarons cool completely before assembling.<o:p></o:p></span><br />
<span lang="EN-US"> </span><br />
<span lang="EN-US">8) You
can use different fillings for the macarons, including jam, ganache, and
buttercream.<o:p></o:p></span><br />
<span lang="EN-US"> </span><br />
<span lang="EN-US">9) For
colored or flavored macarons, use gel food colors or flavors, and incorporate
when folding in almond meal. Make sure you don't use too much or it will upset
the balance of ingredients and your macarons will not bake well.<o:p></o:p></span><br />
<br />
<span lang="EN-US">With flavors
like Elderflower Blossom, Rose and Durian, it's not difficult to imagine the
delight each bite brings. The introduction of macarons in Asia has taken the
taste to a whole new level and across Singapore and the rest of Asia, pastry
chefs are busy experimenting with local flavours to see which will work. This
means that new flavors are regularly being added to recipes and menus, much to
the surprise and delight of macaron aficionados. <o:p></o:p></span><br />
<span lang="EN-US"></span><br />
<span lang="EN-US">You
can choose from Obolo’s wide variety of macaron flavours for your palette--
Obolo macarons fulfills every taste craving imaginable. From their basic Rose,
Raspberry, Pistache, Cassis, Ruby, Sakura, and Fraise, to flavours that
chocolate lovers will enjoy like the Bittersweet Chocolate, Salted Caramel
Chocolate, Hazelnut Chocolate, Milk Choc Macadamia and Earl Grey Milk
Chocolate. For their 2012/2013 collection, Obolo offered Singapore's 1st ever
alcoholic macarons with 4 different flavours: The Aged Rum Vanille, Mocha
Kahlua, Choc Whiskey, and Orange Cognac. Other flavours are Mango Passion and
Champagne.</span><br />
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<center>
<a href="http://s18.photobucket.com/user/jos2829/media/Cookies%20and%20Slices/ObolosMacarons2_zpsce3a6b07.jpg.html" target="_blank"><img alt="obolo 1 photo ObolosMacarons2_zpsce3a6b07.jpg" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Cookies%20and%20Slices/ObolosMacarons2_zpsce3a6b07.jpg" /></a></center>
<span style="color: #38761d;"><span lang="EN-US" style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><em>Macaron
flavours from front to back: Rose, Mango Passion, Pistachio, Cassis, Ruby &
Bittersweet Chocolat</em></span><span lang="EN-US" style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><em>e</em></span></span><br />
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<a href="http://s18.photobucket.com/user/jos2829/media/Cookies%20and%20Slices/ObolosMacarons3_zpsf97f821d.jpg.html" target="_blank"><img alt="obolo 2 photo ObolosMacarons3_zpsf97f821d.jpg" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Cookies%20and%20Slices/ObolosMacarons3_zpsf97f821d.jpg" /></a></center>
<span lang="EN-US" style="color: #38761d;"><span lang="EN-US" style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><em>Macaron
flavours from top left: Mocha Kahlua, Aged Rum Vanille, Chocolate Whisky, and
Champagne</em></span></span><br />
<span lang="EN-US"><span lang="EN-US" style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span></span><br />
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<span lang="EN-US"><span lang="EN-US">Many
wrote macarons off as a fad but they seem to be growing and thriving. The
Singaporeans love for beauty and taste have made these little confections
indispensable at high - end parties , birthdays and even weddings. The fact
that pastry chefs are making an effort to blend local flavours into this French
delight is a clear indication that the macaron is here to stay.</span></span></div>
<span lang="EN-US">
</span><br />
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<span lang="EN-US">_______________________________________</span><br />
<span lang="EN-US"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US"></span></b></span><br />
<span lang="EN-US"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US">Author’s Bio:</span></b></span></div>
<span lang="EN-US">
</span><div class="MsoNormalCxSpMiddle" style="margin: 1em 0px; text-align: justify;">
<span lang="EN-US"><span lang="EN-US" style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><a href="https://plus.google.com/112420090064959565967/posts" target="_blank">Mac Woo</a> is the
chef-owner of <a href="http://www.obolo.com.sg/shop/" target="_blank">Obolo Bakeshop</a></span><span lang="EN-US" style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">: one of
Singapore’s leading </span><span lang="EN-US">patisseries cafe</span><span lang="EN-US" style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">, handcrafting its award-winning cheesecakes and <a href="http://www.obolo.com.sg/shop/macaron/brand_4.html" target="_blank">macarons in Singapore.</a></span><span lang="EN-US" style="mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;">.<span style="mso-spacerun: yes;"> </span>Along with June Lee; these two aspiring
architects turned self-taught pastry chefs, started this 100% home-grown brand
in 2004; infusing their design training into creating exciting and innovative
flavors.</span></span><br />
<span lang="EN-US"> </span></div>
<span lang="EN-US">
</span><br />
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<div class="MsoNormalCxSpMiddle" style="margin: 1em 0px; text-align: justify;">
<span lang="EN-US"><o:p> </o:p></span></div>
Johttp://www.blogger.com/profile/12181638117291327698noreply@blogger.com6tag:blogger.com,1999:blog-7531233905747630930.post-86634641255999551242013-06-16T21:41:00.001+08:002013-06-16T21:41:08.905+08:00Homemade Thin Crust PizzaThis is another great pizza recipe to put together especially if you are planning a pizza party. It's quick and easy and any left over dough can be stored in the fridge for up to 3 days. Just imagine a pizza party where your guest can put together their own designer pizza ... <br />
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<a href="http://s18.photobucket.com/user/jos2829/media/Western/pizza1-1.jpg.html" target="_blank"><img alt="pizza1-1 photo pizza1-1.jpg" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Western/pizza1-1.jpg" /></a></center>
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<a href="http://s18.photobucket.com/user/jos2829/media/Western/pizza4-1.jpg.html" target="_blank"><img alt="pizza4-1 photo pizza4-1.jpg" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Western/pizza4-1.jpg" /></a>
<strong><span style="font-size: large;"></span></strong></center>
<strong><span style="font-size: large;"></span></strong><br />
<strong><span style="font-size: large;">Homemade Thin Crust Pizza</span></strong><br />
<em>Makes Two 10" Pizzas</em><br />
<br />
<strong>For the dough</strong>:<br />
<br />
3/4 cups lukewarm water<br />
1 teaspoon active-dry or instant yeast<br />
2 cups unbleached all-purpose flour<br />
1 1/2 teaspoons salt<br />
<br />
<strong>Method</strong>:<br />
<br />
1) Preheat the oven to 450°F or as hot as it will go and let it heat for about 20 mins before making the pizza. If you have a pizza stone, put it in the lower-middle part of the oven now. If you don't use use a baking sheet pan, turned upside down and place into the oven.<br />
<br />
2) Combine the water and yeast in a mixing bowl, and stir to dissolve the yeast. The mixture should look like thin miso soup. Add the flour and salt to the bowl and mix until you've formed a sticky.<br />
<br />
3) Turn the dough out onto a clean work surface along with any loose flour still in the bowl. until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes. The dough should still feel moist and slightly tacky. If it's sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it is smooth.<br />
<br />
4) Leave the dough to rise until doubled in bulk (about an hour or so). After rising, you can use the dough or refrigerate it for up to three days.<br />
<br />
5) Cover the dough with the upside-down mixing bowl or a clean kitchen towel while you prepare the pizza toppings.<br />
<br />
6) When ready to make the pizza, tear off two pieces of parchment paper roughly 12-inches wide. Divide the dough in two with a bench scraper. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the parchment paper.<br />
<br />
7) Work from the middle of the dough outwards, using the heel of your hand to gently press and stretch the dough until it's about 1/4 of an inch thick or less. For an extra-thin crust, roll it with a rolling pin. If the dough starts to shrink back, let it rest for five minutes and then continue rolling.<br />
<br />
8) The dough will stick to the parchment paper, making it easier for you to roll out, and the pizza is baked while still on the parchment. As it cooks, the dough will release from the parchment, and you can slide the paper out midway through cooking.<br />
<br />
9) Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings.<br />
<br />
10) Using a bread peel or the bottom of a large removable cake tin, slide your pizza (still on the parchment) onto the baking stone in the oven or onto the pre-heated baking sheet pan.<br />
<br />
11) Bake for about 5 minutes and then rotate the pizza, removing the parchment from under the pizza as you do so. Bake for another 3 to 5 minutes until the crust is golden-brown and the cheese looks toasty.<br />
<br />
12) Remove the pizza from oven and let it cool on a wire rack. Repeat with shaping, topping, and baking second pizza.<br />
<br />
13) Let both pizzas cool for about five minutes before slicing and serving.
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Johttp://www.blogger.com/profile/12181638117291327698noreply@blogger.com42tag:blogger.com,1999:blog-7531233905747630930.post-78907793937911990862013-06-06T21:07:00.001+08:002013-06-07T09:23:57.552+08:00Cheddar Bay BiscuitsI came across this recipe and have to share it around! They do say that good things must be shared around ... right?<br />
<br />
These biscuits are absolutely, absolutely delicious especially if you have some spare cheddar cheese lying around in your refrigerator. I would not say that the texture is that of a biscuit ... more like a muffin scone. They whip up in no time at all so you can even make these on a lazy Sunday morning and have it with your breakfast.<br />
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<a href="http://s18.photobucket.com/user/jos2829/media/Cookies%20and%20Slices/cheesybix1_zpsf23f5ab6.jpg.html" target="_blank"><img alt="Cheesy bix 1 photo cheesybix1_zpsf23f5ab6.jpg" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Cookies%20and%20Slices/cheesybix1_zpsf23f5ab6.jpg" /></a></center>
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<a href="http://s18.photobucket.com/user/jos2829/media/Cookies%20and%20Slices/cheesybix3_zpseeef39f1.jpg.html" target="_blank"><img alt="Cheesy bix 3 photo cheesybix3_zpseeef39f1.jpg" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Cookies%20and%20Slices/cheesybix3_zpseeef39f1.jpg" /></a></center>
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<div style="clear: left;">
<em>Recipe Adapted from <a href="http://www.browneyedbaker.com/2013/04/18/red-lobster-cheddar-bay-biscuits-recipe/" target="_blank">Brown Eyed Baker</a></em></div>
<div style="clear: left;">
<em>Makes about 10 - 12 biscuits</em></div>
<div style="clear: left;">
</div>
<div style="clear: left;">
<span style="font-size: small;"><strong>Ingredients:</strong></span></div>
<div style="clear: left;">
</div>
<div class="ingredient">
2 cups all-purpose flour<br />
2 teaspoons baking powder<br />
½ teaspoon baking soda<br />
1 teaspoon granulated sugar<br />
¾ teaspoon salt<br />
1 tsp grated fresh garlic (can be omitted or replaced with 1/2 tsp garlic powder (or 1/2 tsp onion powder)<br />
¼ teaspoon cayenne pepper<br />
1 cup shredded mix cheddar cheese<br />
3 Tablespoon grated parmesan<br />
1 cup buttermilk, cold<br />
½ cup unsalted butter, melted and cooled for 5 minutes<br />
<br />
<strong>For the Topping:</strong><br />
<strong></strong><br />
2 tablespoons unsalted butter, melted, divided<br />
1 teaspoon minced fresh thyme<br />
</div>
<div style="clear: left;">
<strong>Directions:</strong></div>
<div style="clear: left;">
</div>
<div class="instructions">
1) Preheat oven to 475 degrees F. Line a baking sheet with parchment paper or a non-stick baking mat and set aside.<br />
<br />
2) In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, grated garlic and cayenne. Stir in the cheese and set aside.<br />
<br />
3) In a medium bowl, stir together the buttermilk and melted butter until the butter forms small clumps.<br />
<br />
4) Add the buttermilk mixture to the flour mixture and mix gently with a rubber spatula just until a dough forms and no dry ingredients remain. Use a greased ¼-cup measuring cup to scoop out portions of dough. Place on the prepared baking sheet, leaving a little more than an inch between biscuits.<br />
<br />
5) Bake until the biscuits are golden brown, about 12 minutes. While the biscuits are in the oven, stir together the 2 tablespoons melted butter and thyme. <br />
<br />
6) Remove the biscuits from the oven and immediately brush with the topping mixture. Allow to cool for at least 5 minutes before serving. <br />
<br />
7) Leftovers can be stored in an airtight container or zip-top back at room temperature for up to 3 days.</div>
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<a href="http://s18.photobucket.com/user/jos2829/media/Cookies%20and%20Slices/cheesybix2_zps31c09e0c.jpg.html" target="_blank"><img alt="Cheesy bix 2 photo cheesybix2_zps31c09e0c.jpg" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Cookies%20and%20Slices/cheesybix2_zps31c09e0c.jpg" /></a></center>
Johttp://www.blogger.com/profile/12181638117291327698noreply@blogger.com11tag:blogger.com,1999:blog-7531233905747630930.post-51913121382608114372013-05-23T22:48:00.001+08:002013-05-23T23:03:11.064+08:00Yuzu Macarons with Orange Buttercream and Chocolate Ganache<span style="font-size: medium;">It has been a while since I had made macarons and in fact this is not even a recent baking adventure. I had made this early this year but had not managed to put up the post until now. These are yuzu macarons and the flavours were really refreshing.</span><br />
<span style="font-size: medium;"></span><br />
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<a href="http://s18.photobucket.com/user/jos2829/media/Cookies%20and%20Slices/yuzumac2.jpg.html" target="_blank"><img alt="yuzu mac 2 photo yuzumac2.jpg" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Cookies%20and%20Slices/yuzumac2.jpg" /></a></center>
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<a href="http://s18.photobucket.com/user/jos2829/media/Cookies%20and%20Slices/yuzumac4.jpg.html" target="_blank"><img alt="yuzu mac 4 photo yuzumac4.jpg" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Cookies%20and%20Slices/yuzumac4.jpg" /></a></center>
<br />
<strong><span style="font-size: large;">Yuzu Macarons with Orange Buttercream </span></strong><br />
<strong><span style="font-size: large;">and Chocolate Ganache</span></strong><br />
<em>Makes about 30 filled macarons</em><br />
<a href="http://barbarabakes.com/wp-content/upLoads/2010/12/macarontemplate.pdf" target="_blank"><span style="color: #7ec6c3;">Macaron Template</span></a><br />
<br />
<strong>For the Macaron Batter</strong><br />
<br />
<strong>Ingredients:</strong><br />
<br />
98g almond powder or almond meal<br />
98g icing sugar<br />
67g egg whites (aged 2 - 3 days in the refrigerator)<br />
50g caster sugar<br />
1/2 tsp cream of tartar<br />
1 1/2 tsp egg white powder (dehydrated egg white)<br />
1/2 tsp dried yuzu fruit powder <br />
Food colouring<br />
<br />
<strong>Method:</strong><br />
<br />
1) Combine the icing sugar, yuzu powder and almond flour in a food processor. Pulse until fine and powdery.<br />
<br />
2) Remove and then sift into a dry bowl. Set aside.<br />
<br />
3) Add the egg white powder to the caster sugar and stir with a spoon until mixed through.<br />
<br />
4) Place egg whites into another clean bowl. Beat with mixer on medium. until frothy. Then add in the cream of tartar and beat until it is mixed - about one minute. Then slowly add in the sugar with egg white powder. Switch to high and continue beating until medium peaks.<br />
<br />
5) Then add in the food colouring and continue to beat until stiff peaks.<br />
<br />
6) Add 1/3 of the almond flour mixture into the meringue and fold to combine. Then add in the rest. Don’t overfold, but fully incorporate your ingredients. Spoon the mixture into a pastry bag fitted with a plain half-inch tip, pipe 1.5 cm rounds onto baking sheets lined with parchment paper.<br />
<br />
7) Once you have finishing piping all the macarons lift each baking sheet with both hands and then bang it down on the counter (you need to get the air out of the batter). <br />
<br />
8) Rest the macarons for an hour to develop a skin on the surface. <br />
<br />
9) Preheat oven to 150°C. Bake for about 15 minutes (baking time can be varied, from 12-15 depending on your oven) or until firm to the touch. Mid way through baking, rotate the pans.<br />
<br />
10) Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper. Store in an airtight container for up to 1 week or until ready to assemble. Once assembled put the macarons into the refrigerator. Best eaten a day later so that the flavours will develop.<br />
<br />
<strong>Chocolate Ganache:</strong><br />
<br />
3/4 cup heavy cream<br />
1 cup bittersweet chocolate (65%)<br />
<br />
In a heavy saucepan set over medium heat, bring the heavy cream to a boil. Remove from the stove and add the chocolate to it. Let stand 2 minutes and then stir until fully combined. Let cool in the fridge until firm enough to put in a small piping bag.<br />
<br />
<strong>Orange Buttercream:</strong><br />
<br />
1 cup (2 sticks) unsalted butter, softened<br />
3 cups powdered sugar<br />
1 tsp orange extract<br />
1-2 tbsp milk, if necessary<br />
Pinch of salt<br />
1-2 drops of orange food gel<br />
<br />
In a large bowl, cream together butter, salt and powdered sugar. Add orange extract. Stir in milk, one tablespoon at a time, until desired consistency is reached. Stir in orange food gel. Put in the fridge to set slightly before putting into a small piping bag.<br />
<br />
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<a href="http://s18.photobucket.com/user/jos2829/media/Cookies%20and%20Slices/yuzumac4.jpg.html" target="_blank"><img alt="yuzu mac 4 photo yuzumac4.jpg" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Cookies%20and%20Slices/yuzumac1.jpg" /></a></center>
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Johttp://www.blogger.com/profile/12181638117291327698noreply@blogger.com3tag:blogger.com,1999:blog-7531233905747630930.post-81077762817150855492013-05-08T19:31:00.003+08:002013-05-08T19:31:47.133+08:00Ultimate Sticky Pork RibsThe secret to this dish is to get the ribs really well caramelised before you add any of the other ingredients. As they braise in the oven, all that colour will turn into the most amazing flavour. The glaze is packed full of vibrant, citrusy flavours, with the sweetness of the honey counteracting the spices. It is the ultimate sticky ribs for me! <strong><span style="font-size: large;"> </span></strong><br />
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<strong><span style="font-size: large;"></span></strong><br />
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<a href="http://s18.photobucket.com/user/jos2829/media/Western%202/Ramsayribs2_zpsc995f836.jpg.html" target="_blank"><img alt=" photo Ramsayribs2_zpsc995f836.jpg" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Western%202/Ramsayribs2_zpsc995f836.jpg" /></a></center>
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<br />
<br />
<strong><span style="font-size: large;">Sticky Pork Ribs</span></strong><br />
<em>Recipe Adapted from "Gordon Ramsay" Ultimate Cookery Course"</em><br />
<em>Serves 6 - 8</em><br />
<br />
<strong>Ingredients</strong>:<br />
<br />
2kg pork ribs, separated<br />
sea salt and freshly ground pepper, to taste<br />
vegetable oil, for frying <br />
6-8 garlic cloves, peeled and sliced <br />
10cm piece ginger, peeled and sliced <br />
2-4 tsp dried chilli flakes, to taste <br />
8 whole star anise <br />
2 tsp Sichuan peppercorns <br />
8 tbsp honey <br />
280ml light soy sauce<br />
4-5 tbsp rice vinegar <br />
600ml Shaoxing rice wine or medium-dry sherry <br />
10 spring onions, trimmed and sliced <br />
800ml chicken stock <br />
<br />
<strong>Method</strong>:<br />
<br />
1) Preheat oven to 180°C. <br />
<br />
2) Season the ribs with salt and pepper, pushing the seasoning into the meat. <br />
<br />
3) Heat a roasting tray on the stove top with a little olive oil and brown the ribs for 5-10 minutes until they are coloured on all sides. Add the garlic, ginger, chilli flakes, star anise, Sichuan peppercorns and honey and continue to cook over the heat for 2 minutes until the honey begins to caramelise. <br />
<br />
4) Add the soy sauce, rice vinegar and Shaoxing wine and bring to the boil, simmering for 1 minute. <br />
<br />
5) Taste and adjust the flavours, adding a little extra vinegar if necessary. Add the spring onions and stock and bring to the boil. <br />
<br />
6) Place in the preheated oven and cook for 1 hour until tender, turning the ribs halfway through the cooking time. <br />
<br />
7) Remove the pan from the oven and place back on the stove top. Heat the marinade and reduce for 8-10 minutes until the sauce is thick and syrupy. Turn the ribs in the sauce to coat them well, then serve. <br />
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Johttp://www.blogger.com/profile/12181638117291327698noreply@blogger.com3tag:blogger.com,1999:blog-7531233905747630930.post-896806091586799112013-04-24T21:27:00.001+08:002013-04-24T21:27:14.895+08:00Lemon Yogurt CakeI recently bought some cook books from The Book Depository and one of them was Ina Garten's "Barefoot Contessa at Home". In it was this absolutely delicious looking lemon cake which I had to try over the weekend.<br />
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I am so totally for any desserts which has lemon in it ... all that citrus makes me feel less guilty if I have more than one! If you have not tried this recipe as yet, I so encourage you to do so. It cannot be any easier - two bowls and you are done - forgot about even taking out your handmixer.<br />
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<a href="http://s18.photobucket.com/user/jos2829/media/Cakes%20Cupcakes%20and%20Slices%202/lemonyoghurt1_zps1d10ffd2.jpg.html" target="_blank"><img alt="Lemon yoghurt 1 photo lemonyoghurt1_zps1d10ffd2.jpg" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Cakes%20Cupcakes%20and%20Slices%202/lemonyoghurt1_zps1d10ffd2.jpg" /></a></center>
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<strong><span style="font-size: large;">Lemon Yogurt Cake</span></strong><br />
<em>Recipe Adapted from "Barefoot Contessa at Home"</em><br />
<em>Yields One Loaf</em><br />
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<strong>Ingredients:</strong><br />
<br />
1 1/2 cups all-purpose flour
<br />
2 teaspoons baking powder
<br />
1/2 teaspoon salt
<br />
1 cup low-fat plain whole-milk yogurt
<br />
3/4 cup + 1/3 cups sugar, separated<br />
3 extra-large eggs
<br />
2 teaspoons grated lemon zest (2 lemons)
<br />
1/2 teaspoon pure vanilla extract
<br />
1/2 cup vegetable oil
<br />
1/3 cup freshly squeezed lemon juice<br />
<br />
<strong>For the glaze</strong>:
<br />
<br />
1 cup confectioners' sugar
<br />
2 tablespoons freshly squeezed lemon juice
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<br />
<strong>Method:</strong><br />
<br />
1) Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.<br />
<br />
2)
Sift together the flour, baking powder, and salt into 1 bowl. <br />
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3) In another bowl, whisk together the yogurt, 3/4 cup sugar, the eggs, lemon zest, vegetable oil and vanilla. <br />
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4) Slowly whisk the dry ingredients into the wet ingredients. Make sure all ingredients are incorporated - however do not over-mix.<br />
<br />
5) Pour the batter into the prepared pan and bake for about 40 - 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
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<br />
6)
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
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<br />
7) When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
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<br />
8) For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.<br />
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<a href="http://s18.photobucket.com/user/jos2829/media/Cakes%20Cupcakes%20and%20Slices%202/lemonyoghurt4_zps08cacb8c.jpg.html" target="_blank"><img alt="Lemon yoghurt 4 photo lemonyoghurt4_zps08cacb8c.jpg" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Cakes%20Cupcakes%20and%20Slices%202/lemonyoghurt4_zps08cacb8c.jpg" /></a></center>
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Johttp://www.blogger.com/profile/12181638117291327698noreply@blogger.com6tag:blogger.com,1999:blog-7531233905747630930.post-47317167690048181962013-03-20T21:22:00.001+08:002013-03-20T21:23:10.874+08:00Duck Liver & Thyme PâtéThis is my very first pâté and I used duck livers instead of chicken. It's probably not a dish for you if you don't like eating livers of any kind. <br />
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Chicken and duck livers are really inexpensive and this makes an impressive starter for a western sit down dinner. Serve this with baguette or melba toast with a sides of cornichons. <br />
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<strong><span style="font-size: large;">Duck Liver & Thyme Pâté</span></strong><br />
<em>Recipe Adapted from Antony Worrall Thompson "Saturday Night Kitchen"</em><br />
<em>Serves 6</em><br />
<br />
<strong>Ingredients:</strong><br />
<br />
175g/6oz unsalted butter, softened
<br />
450g/1lb duck livers, trimmed and cleaned<br />
2 shallots, finely chopped
<br />
2 cloves garlic, finely chopped
<br />
½ tsp freshly ground black pepper
<br />
2 tbsp brandy or port
<br />
55g/2oz clarified butter, melted<br />
1 tsp of fresh thyme leaves<br />
<br />
<strong>Method:</strong><br />
<br />
1) Heat 15g/½oz of the butter in a frying pan until foaming.
<br />
<br />
2) Add half the livers and fry quickly on all sides until golden, but still pink in the middle, about 4-5 minutes.
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<br />
3) Repeat with a second batch of butter and livers.<br />
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4) Place the livers and juices in a food processor.
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<br />
5) In the same pan heat another 15g/½oz butter, add the shallot, garlic and cook over a moderate heat until the shallot is soft but not coloured.
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<br />
6) Add the brandy and freshly ground black pepper, and scrape the bottom of the pan to release any coagulated juices. <br />
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7) Place everything in the food processor, including the remaining unsalted butter. Blend until smooth.
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<br />
8) Pass the mixture through a fine sieve and put in a ramekin. Pour the clarified butter over the mixture, give another sprinkle of freshly ground black pepper and top with thyme. Cover with the cling film, cool then refrigerate.<br />
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9) To server, stand in room temperature for about 15 minutes. Serve with crusty toasted baguette and cornichons.<br />
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<br />Johttp://www.blogger.com/profile/12181638117291327698noreply@blogger.com7tag:blogger.com,1999:blog-7531233905747630930.post-49176077824804123082013-02-24T21:20:00.002+08:002013-02-24T21:20:42.721+08:00Lava Chocolate CakeI love lava chocolate cakes as it makes such an elegant dessert to round off a good meal. I had always thought it was a difficult dessert to make but after making it once (and dare I say that it was successful), I realized that it is actually very easy. The first lava cake I had tried a couple of years back came from Martha Stewart's Living recipes. It was delicious!<br />
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This is the second time I am making a lava cake again and this too doesn't have many ingredients to content with and the preparation and baking time is really "singe". The main thing to remember is to use good quality chocolate and don't over bake it - you want the chocolate to be oozing out!<br />
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<br />
<span style="font-size: large;"><strong>Lava Chocolate Cake</strong></span><br />
<strong><em>Recipe Adapted from Delia Smith</em></strong><br />
<em><strong>Serves</strong></em> 4<br />
<br />
<strong>Ingredients:</strong><br />
<br />
115g good quality dark chocolate (about 65 - 70% cacao)<br />
115g salted butter<br />
1 tsp of coffee extract or Tbsp of instant coffee granules<br />
2 whole eggs <br />
2 egg yolks <br />
60g caster sugar <br />
30g all purpose flour, sifted<br />
<br />
<strong>Method:</strong><br />
<br />
1) Preheat oven to 200°C. Grease and butter 4 x 125ml ramekins.
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<br />
2) In a heavy based pan over low heat, melt the chocolate, butter and coffee extract until melted. Stir to a glossy batter. Set aside to cool for 5 minutes.
(You can also use a baine-marine to melt the chocolate and butter)<br />
<br />
3) In another mixing bowl, beat eggs, egg yolks and sugar with an electric mixer for at least 5 minutes or until pale, thick and leaves ribbons trails.
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4) Add chocolate and sprinkle the flour into the egg mixture and gently fold until just combined. (You can also use a whisk.) Be careful not to knock too much air out of the batter.
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5) Divide batter amongst ramekins and place on a baking tray. Fondants can be covered with clingwrap and stored in the fridge or freezer at this stage. Bake for 12 minutes or until the tops have risen and have set (but still soft underneath). If baking straight from the fridge, bake for about 13 minutes. If frozen, bake for 14 minutes.
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6) Remove fondants from the oven and leave to sit for about a minute. Run a palette knife around the edges and turn out onto a plate. If baked from frozen, rest for 2 minutes before unmolding.
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7) To serve dust with icing/powder sugar. Serve warm and if you want add a dollop of good vanilla ice-cream.<br />
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Johttp://www.blogger.com/profile/12181638117291327698noreply@blogger.com8tag:blogger.com,1999:blog-7531233905747630930.post-36641329211639488972013-01-17T20:21:00.001+08:002013-01-19T22:41:59.610+08:00Vote for Ringo ..... "Star Pooch of the Month"Yeah!! And thanks if you have voted. Ringo has been picked TOP 6 and has advanced to the final rounds of voting. If you have not voted, please do and if you had voted earlier, please do vote one more time. Votes are now counted from zero again ...... closing date is 27 January. Keeping my fingers crossed! <br />
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I recently entered Ringo, my Boston Terrier into a competition which is meant for three different dog breeds - Botson Terriers, French Bulldogs and Pugs. <br />
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The top two pooches with the most number of votes will receive a spa treatment and a make-over. There are 2 rounds of competition and the first six pooches with the most number of votes will advanced to the second round. <br />
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So as a "mummy" and with all parents, you would want your child to win! In my case, the "child" happens to be a 4-legged furkid. So I am reaching out through my blog to ask that you <a href="http://www.facebook.com/petopianworld?sk=app_317355118338012&app_data=sp334222-item-30464" target="_blank"><strong><span style="font-size: large;">Vote for Ringo - "Star Pooch of the Month"</span></strong></a> .<br />
<br />
<strong>You would need to LIKE the Facebook page first before you can vote</strong>. Only one vote per person is allowed - and here is a sneak of Ringo's picture. Isn't he adorable? He is a very sweet doggie and I adopted him in April 2012. He is 7 and half years old and loves ... absolutely loves to play fetch. He is very good at it too. I think in his order of life it would be food, ball, sleep!<br />
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Please do vote for Ringo as he whispered to me last night that he "oooh so want to have a spa treatment".<br />
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Johttp://www.blogger.com/profile/12181638117291327698noreply@blogger.com4tag:blogger.com,1999:blog-7531233905747630930.post-24217125683745073782013-01-11T22:39:00.002+08:002013-01-11T22:39:55.174+08:00Zinio Give Away ResultsIf you had participated in the recent <a href="http://sugareverythingnice.blogspot.sg/2013/01/zinio-give-away.html" target="_blank">ZINIO GIVE AWAY,</a> you must be anxiously waiting for the results. Well, wait no longer! <br />
<br />
Ten lucky winners have been picked using Random.Org and they are, in no particular order:<br />
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* Cathy of <a href="http://cathy-joy.blogspot.sg/" target="_blank">Cathy's Joy</a><br />
* Jasmine of <a href="http://thesweetylicious.blogspot.sg/" target="_blank">The Sweetylicious</a><br />
* ykristen <br />
* Ann of <a href="http://www.anncoojournal.com/" target="_blank">Anncoo Journal</a><br />
* Lubna of <a href="https://plus.google.com/116164562259542387330#116164562259542387330/posts" target="_blank">Kitchen Flavours</a><br />
* Esther (<a href="mailto:wikilOv@gmail.com">wikilOv@gmail.com</a>)<br />
* Jesslyn<br />
* <a href="http://sinsationscakes.wordpress.com/" target="_blank">Sinsationscakes</a><br />
* <a href="http://www.blogger.com/profile/08468008353213688833" target="_blank">Janine</a><br />
* Kim Reid<br />
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Kindly drop me an email at <a href="mailto:jos2829@yahoo.com.sg">jos2829@yahoo.com.sg</a> with your email address and also confirming the choice of your subscription. Please do so within the next 48 hours. Your contact details will then be forwarded directly to Zinio to commence your subscription.<br />
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Happy reading and have a great weekend ahead!<br />
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Johttp://www.blogger.com/profile/12181638117291327698noreply@blogger.com5tag:blogger.com,1999:blog-7531233905747630930.post-41833097937994982592013-01-02T21:30:00.001+08:002013-01-02T21:30:58.015+08:00Zinio Give AwayI was recently contacted by<strong> </strong><a href="http://sg.zinio.com/" target="_blank"><strong>Zinio</strong></a> via email with a fantastic offer on their magazines. Not familiar with <a href="http://sg.zinio.com/" target="_blank"><strong>Zinio</strong></a>? Well, <a href="http://sg.zinio.com/" target="_blank"><strong>Zinio</strong></a> has thousands of top magazines from around the world and you can browse and purchase subscriptions or single issues instantly from your computer or mobile device to read wherever and whenever you like. Their EXPLORE section lets you read as well even without a subscription - thousands of articles from your favourite magazines and share them with friends! Some of their popular magazines include La Cucina Italiana, Vegetarian Times, Food Arts, Clean Eating, Vogue, Style at Home, PC Magazine and MacWorld.<br />
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<strong> </strong><a href="http://sg.zinio.com/" target="_blank"><strong>Zinio</strong></a> is currently offering readers about 300 different magazine titles at up to 50% off their already-discounted prices. Interested? Then go find out more about their <a href="http://www.zinio-deals.com/december12/" target="_blank"><strong>ZINIO OFFER</strong>.</a>. Hurry and sign up as their offer will expire on January 7th!<br />
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In addition <a href="http://sg.zinio.com/" target="_blank"><strong>Zinio</strong></a> is also running the <a href="http://promoshq.wildfireapp.com/website/6/contests/308020?wfrefid=7a8ee0433107" target="_blank"><strong>ZINIO HOLIDAY SWEEPSTAKES</strong></a> and anyone can take part in this competition. You will have a chance to win an iPad Mini - contest will end on January 7th.<br />
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As if the above is not enough ....<a href="http://sg.zinio.com/" target="_blank"><strong>Zinio</strong></a> is also giving away <strong>10 free subscriptions to 10 lucky winners</strong>! Wow! If you are interested, leave a comment in this blog by midnight January 6th. Your comment should include which magazine you would like to receive free and why. Johttp://www.blogger.com/profile/12181638117291327698noreply@blogger.com25tag:blogger.com,1999:blog-7531233905747630930.post-22486478328266117562012-12-19T21:44:00.002+08:002012-12-19T21:44:16.011+08:00Fougasse (French flat bread)I recently tried my hand at making a starter dough as well as a traditional French flat bread called Fougasse - pronounced as "foogass".<br />
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One of the distinguishing characteristics of fougasse is that it is often baked into a shape that is somewhat like a tree, with one end resembling the trunk and the wider opposite end being more or less round in structure. Fougasse can be used as a tasty accompaniment to both hot and cold soups, as well as create sandwich like snacks for the family. For mains, it goes very well with most pasta dishes as well as creamy casseroles or stews - great to mop up all the tasty gravy too!
Fougasse (French flat bread)
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<strong><span style="font-size: x-large;">Fougasse (French flat bread)</span></strong>
<br />
Adapted from From “Raymond Blanc's Kitchen Secrets”
<br />
Makes 2.1kg loaves of bread
<br />
<br />
<strong>For the dough starter: (this needs to be prepared a day before)</strong><br />
<br />
5g fresh yeast
<br />
135ml cold water
<br />
100g strong white bread flour, preferably organic <br />
100g rye flour<br />
<br />
<strong>For the dough:</strong>
<br />
<br />
680ml tap water
<br />
940g traditional white bread flour, preferably organic, plus extra for dusting
<br />
130g rye flour
<br />
15g fine sea salt (do not reduce your salt, otherwise the bread is quite bland)<br />
22g fresh or 11g dried yeast
<br />
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<strong>For the fougasse topping:</strong>
<br />
<br />
2 Tbsp extra virgin olive oil
<br />
1 tsp fresh rosemary, finely chopped
<br />
1 tsp fresh thyme leaves, finely chopped
<br />
1 tsp finely minced garlic
<br />
3 tsp finely chopped black olives
<br />
3 tsp of thinly sliced sundried tomatoes in oil
<br />
-3 grindings black pepper
<br />
Sprinkle of sea salt
for topping
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<strong>Method:</strong> <br />
<br />
1) .For the dough starter, whisk the yeast into the water until dissolved.<br />
<br />
2) Mix the white and rye flours in a separate bowl until well combined.
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3) Pour the yeast mixture over the flours, whisking well to form a thick paste. Cover the bowl with a damp tea towel and set aside to ferment for at least 6 hours and up to 18 hours at room temperature. You can use dried yeast but you will only need half the quantity. Yeast is dormant at 4C, active between 20-40C and destroyed at 45-50 C. Using a dough starter in bread making gives a greater complexity of flavour; as the yeast activates and feeds on the natural sugars present in the flour, over time it produces a distinctively tangy or sour taste.
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4) For the dough, line 2 large baking trays with greaseproof paper.
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5) Add the water to the fermented dough starter and mix well to combine.
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6) Place the white and rye flours into a food processor, set with the dough hook. Add the salt to one side of the bowl of the food processor, then add the yeast to the other side, being careful not to let the salt and yeast touch at this stage. as the salt will attack the yeast and damage its ability to ferment.
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7) Add the starter dough mixture to the food processor and mix on a low speed for 5 minutes. The slow mixing process will give the flour the opportunity to fully absorb the water. (I used my KitchenAid for the kneading process – use the dough hook)
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8) Scrape the dough from the sides of the bowl of the food processor and from the dough hook, then continue to mix on a medium speed for a further 5-7 minutes, or until the dough is smooth and elastic. The faster speed will warm the gluten in the flour making the dough elastic and creating the right environment for the fermentation to happen.
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9) Scrape the dough into a neat ball and cover the bowl with cling film. Set aside to prove at room temperature for 1 hour, or until it has doubled in size.
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10) When the dough has proved, turn the dough out onto a lightly floured work surface using a scraper if necessary. Cut the dough into four equal pieces.
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11) The dough can be shaped in any way you choose. For a fougasse-style loaf, line four baking trays with baking parchment.
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12) Roll each piece of dough into a triangle shape and place one onto each baking tray. Make a cut all the way down the centre of each dough triangle, without completely cutting through the dough. Make 3 deep slashes on either side of the central cut, cutting all the way down to the baking tray, then pull the dough apart slightly to create holes.
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13) Brush the fougasses all over with olive oil, then randomly scatter and gently push the remaining fougasse topping ingredients evenly over the dough. This is to ensure that the topping sticks to the dough whilst it is proofing. Set aside to prove for 30-40 minutes.
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14) Meanwhile, preheat the oven to 250C/475F/Gas 9 or to its maximum setting (this is critical as the temperature will decrease significantly when you open the door) and place a baking tray in the middle of the oven and a roasting tin on the bottom.
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15) Slide the loaves onto the preheated baking tray in the middle of the oven, using the greaseproof paper to transfer them and pour 50ml/2fl oz of water into the roasting tin on the bottom. This will generate steam within the oven creating a good crust on the bread.
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16) Bake the fougasse in the oven for 18-20 minutes, or until golden-brown and cooked through. (The loaves are cooked through when they make a hollow sound when tapped on the undersides.) Remove from the oven and set aside to cool.
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17) Extra fougasse can be frozen for about one month. Thaw and reheat in oven to serve.
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<center>
<a href="http://s18.photobucket.com/albums/b137/jos2829/Others%202/?action=view&current=fougasse3.jpg" target="_blank"><img alt="fougasse3" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Others%202/fougasse3.jpg" /></a></center>
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<a href="http://s18.photobucket.com/albums/b137/jos2829/Others%202/?action=view&current=fougasse4.jpg" target="_blank"><img alt="fougasse4" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Others%202/fougasse4.jpg" /></a></center>
Johttp://www.blogger.com/profile/12181638117291327698noreply@blogger.com5tag:blogger.com,1999:blog-7531233905747630930.post-57888788554642073992012-12-04T22:25:00.001+08:002012-12-04T22:25:11.005+08:00Crispy Pork Belly in MilkI have been eyeing this recipe from "The Free Range Cook" series which is aired on my local cable for almost five months now. I finally decided to try out the recipe and got myself to a local supermarket. <br />
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You should have seen me at the meat counter peering at the slices of pork belly and trying to decide which piece looked the most succulent. I took several pieces out and turned it this way and that before deciding on my purchase. I must have stood there for at least ten minutes looking like a really picky shopper!<br />
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<a href="http://s18.photobucket.com/albums/b137/jos2829/Western%202/?action=view&current=RPbelly2.jpg" target="_blank"><img alt="RP Belly 2" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Western%202/RPbelly2.jpg" /></a></center>
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Overall this recipe turned out quite interesting. During the cooking process expect the milk to develop a skin and turn brown, somewhat caramel like. Although the recipe tells you to throw out the milk after the dish is done, I kept some of it and reduced it down further over the stove top. I used the sauce as gravy to the pork belly. I also made an apple cinnamon sauce to go with the meal as well as roasted pumpkin with mustard seeds.<br />
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<a href="http://s18.photobucket.com/albums/b137/jos2829/Western%202/?action=view&current=RPbelly3.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Western%202/RPbelly3.jpg" /></a></center>
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<a href="http://s18.photobucket.com/albums/b137/jos2829/Western%202/?action=view&current=RPbelly5.jpg" target="_blank"><img alt="RP Belly 5" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Western%202/RPbelly5.jpg" /></a></center>
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<strong><span style="font-size: large;">Crispy Pork Belly in Milk</span></strong><br />
Recipe Adapted from Annabel Langbein "The Free Range Cook"<br />
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<strong>Ingredients:</strong><br />
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1 to1.2 kg pork belly with skin scored
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Freshly ground black pepper.<br />
1 1/2 tsp sea salt flakes<br />
3 - 4 fresh sage leaves.<br />
2 to 2 and a half cups of fresh milk<br />
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Method:<br />
<br />
1)
Preheat oven to 240C.<br />
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2) Pat the skin of the pork dry and season the flesh side with pepper and half the salt. Place the sage leaves on the bottom of a baking dish and put pork on top, skin side up. Score the skin with a very sharp knife. Season the top with the remaining salt.
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3)
Roast for 20-25 mins at 240C until the skin is starting to blister and crackle.
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4) Remove the baking dish from the oven and slowly pour the milk around the meat to come about half to two thirds of the way up the sides of pork. Do not let the milk touch the skin otherwise it will loose its crackle.<br />
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5) Reduce the oven to 160C and roast for a further 1 and a half hours or until pork is meltingly tender. <br />
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6) Check the level of liquid during cooking and if it has evaporated add a little more to the pan.
Remove pork from oven, lift out from dish and allow it to cool. Discard the liquids as it breaks into curds.
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7) For easy cutting place the meat flesh side up on a chopping board and use a heavy sharp knife to cut into slices 3-4cm thick. Serve warm or room temperature.
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<a href="http://s18.photobucket.com/albums/b137/jos2829/Western%202/?action=view&current=RPbelly4.jpg" target="_blank"><img alt="RP Belly 4" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Western%202/RPbelly4.jpg" /></a></center>
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<a href="http://s18.photobucket.com/albums/b137/jos2829/Western%202/?action=view&current=RPbelly1.jpg" target="_blank"><img alt="RP Belly 1" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Western%202/RPbelly1.jpg" /></a></center>
Johttp://www.blogger.com/profile/12181638117291327698noreply@blogger.com5tag:blogger.com,1999:blog-7531233905747630930.post-62022668331610193482012-11-27T21:12:00.005+08:002012-11-27T21:12:52.657+08:00Hokkaido Chiffon CupcakesHokkaido Chiffon Cupcakes seem to be the latest craze with Singapore food bloggers and I am probably one of the last few to be actually trying out the recipe. When I first had a taste of this cupcake, I sort of compared it with a chiffon cake with fresh cream filling. In fact it is pretty close to it. The method of making the cupcakes is a chiffon method using oil plus requiring the egg whites to be whipped and folded into the cake batter.<br />
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<a href="http://s18.photobucket.com/albums/b137/jos2829/Cakes%20Cupcakes%20and%20Slices%202/?action=view&current=hokkaido5.jpg" target="_blank"><img alt="hokkaido5" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Cakes%20Cupcakes%20and%20Slices%202/hokkaido5.jpg" /></a></center>
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After trying out this recipe from <a href="http://nasilemaklover.blogspot.sg/2010/07/hokkaido-chiffon-cupcakes.html" target="_blank">Nasi Lemak Lover</a>, I came across another blogger who had actually made a comparison of two Hokkaido Chiffon Cupcake recipes, one of which is this one. Check out the comparison <a href="http://dreamersloft.blogspot.sg/2012/09/hokkaido-chiffon-cupcakes-comparison-of.html" target="_blank">Here</a>!<br />
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<a href="http://s18.photobucket.com/albums/b137/jos2829/Cakes%20Cupcakes%20and%20Slices%202/?action=view&current=hokkaido2.jpg" target="_blank"><img alt="hokkaido2" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Cakes%20Cupcakes%20and%20Slices%202/hokkaido2.jpg" /></a></center>
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<strong><span style="font-size: large;">Hokkaido Chiffon Cupcakes</span></strong>
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Makes about 10 cupcakes
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Recipe Adapted from <a href="http://nasilemaklover.blogspot.sg/2010/07/hokkaido-chiffon-cupcakes.html" target="_blank">Nasi Lemak Lover</a><br />
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<strong>Ingredients for the Cupcake</strong>:<br />
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3 egg yolks<br />
1/8 tsp of salt
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20g vegetable oil (you can also use corn/canola/sunflower oil)
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20g milk
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25g self-raising flour
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105g egg whites (about 3 eggs)
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1/8 tsp cream of tartar
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40g castor sugar
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<strong>Method:</strong> <br />
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1) Whisk egg yolk with salt. Add in oil and milk and mix well.
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2) Sift flour and baking powder into the egg yolk mixture.
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3) Beat egg whites with cream of tartar until foamy and then slowly add in the sugar and beat till soft peaks
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4) Fold in half of the egg whites into the cake batter and mix until incorporated using a whisk or spatula. Then add in the other half and mix them evenly (do not overmix - you want to maintain the volume of the cake batter).
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5) Fill the mixture into the cupcake liners.<br />
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6) Bake at pre-heated oven at 160c for 20mins. Leave to cool completely before filling.<br />
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7) Make a small hole at the middle, pump the custard cream into the chiffon.
Chill for at least an hour before serving.<br />
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<strong>Custard Cream Filling:</strong><br />
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<strong>Ingredients</strong>:<br />
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30g non-dairy whipped fresh cream, cold from the refrigerator<br />
1 tsp custard powder<br />
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Add the custard powder to the fresh cream and whip until it is almost stiff peaks.
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<center>
<a href="http://s18.photobucket.com/albums/b137/jos2829/Cakes%20Cupcakes%20and%20Slices%202/?action=view&current=hokkaido4.jpg" target="_blank"><img alt="hokkaido4" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Cakes%20Cupcakes%20and%20Slices%202/hokkaido4.jpg" /></a></center>
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<a href="http://s18.photobucket.com/albums/b137/jos2829/Cakes%20Cupcakes%20and%20Slices%202/?action=view&current=hokkaido3.jpg" target="_blank"><img alt="hokkaido3" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Cakes%20Cupcakes%20and%20Slices%202/hokkaido3.jpg" /></a></center>
<br />Johttp://www.blogger.com/profile/12181638117291327698noreply@blogger.com6tag:blogger.com,1999:blog-7531233905747630930.post-71763626213790768632012-11-17T22:51:00.000+08:002012-11-17T22:51:02.625+08:00French Macarons with Capuccino GanacheI have been baking macarons for the last two weeks and have finally achieved zero spoilage. This is truly a breakthrough and I am really happy about it. If you have yet to try your hands at making macarons, make sure that you do lots of research first before starting. Although macarons have no more than five ingredients to making the shells, the methods itself is somewhat tricky. I would say that they are really fussy cookies! <br />
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I recently came across this <a href="http://thecakemistress.com/blog/articles/macaron-adriano-zumbo/" target="_blank">Site</a> which gives you a run-down of the "do's" and "don'ts" ... mainly "do's" to having successful macarons. Hope this helps with your adventure. <br />
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<a href="http://s18.photobucket.com/albums/b137/jos2829/Cookies%20and%20Slices/?action=view&current=lavendermac3_zps826a989e.jpg" target="_blank"><img alt="lavendermac3_zps826a989e" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Cookies%20and%20Slices/lavendermac3_zps826a989e.jpg" /></a></center>
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<span style="font-size: large;">French Macarons with Capuccino Ganache</span><br />
Makes about 30 filled macarons<br />
<a href="http://barbarabakes.com/wp-content/upLoads/2010/12/macarontemplate.pdf" target="_blank">Macaron Template</a><br />
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<strong>For the Macaron Batter</strong><br />
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<strong>Ingredients:</strong>
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<br />
98g almond powder or almond meal<br />
98g icing sugar
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67g egg whites (aged 2 - 3 days in the refrigerator)
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50g caster sugar
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1/2 tsp cream of tartar
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1 1/2 tsp egg white powder (dehydrated egg white)
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Food colouring
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<strong>Method:</strong><br />
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1) Combine the icing sugar and almond flour in a food processor. Pulse until fine and powdery.<br />
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2) Remove and then sift into a dry bowl. Set aside.<br />
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3) Add the egg white powder to the caster sugar and stir with a spoon until mixed through.<br />
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4) Place egg whites into another clean bowl. Beat with mixer on medium. until frothy. Then add in the cream of tartar and beat until it is mixed - about one minute. Then slowly add in the sugar with egg white powder. Switch to high and continue beating until medium peaks.<br />
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5) Then add in the food colouring and continue to beat until stiff peaks.<br />
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6) Add 1/3 of the almond flour mixture into the meringue and fold to combine.
Then add in the rest. Don’t overfold, but fully incorporate your ingredients. Spoon the mixture into a pastry bag fitted with a plain half-inch tip, pipe 1.5 cm rounds onto baking sheets lined with parchment paper.<br />
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7) Once you have finishing piping all the macarons lift each baking sheet with both hands and then bang it down on the counter (you need to get the air out of the batter). <br />
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8) Rest the macarons for an hour to develop a skin on the surface. <br />
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9) Preheat oven to 150°C. Bake for about 15 minutes (baking time can be varied, from 12-15 up to your oven) or until firm to the touch. Mid way through baking, rotate the pans.<br />
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10) Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper. Store in an airtight container for up to 1 week or until ready to assemble.
Once assembled put the macarons into the refrigerator. Best eaten a day later so that the flavours will develop.<br />
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<center>
<a href="http://s18.photobucket.com/albums/b137/jos2829/Cookies%20and%20Slices/?action=view&current=lavendermac2_zpsc1453f08.jpg" target="_blank"><img alt="lavendermac2_zpsc1453f08" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Cookies%20and%20Slices/lavendermac2_zpsc1453f08.jpg" /></a></center>
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<strong><span style="font-size: large;">Capuccino Ganache</span></strong><br />
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<strong>Ingredients:</strong><br />
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85g heavy cream or thickened cream<br />
120g mixture of dark and milk chocolate<br />
1/2 tsp instant espresso coffee powder (or instant coffee powder)<br />
15g unsalted butter at room temperature<br />
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<strong>Method:</strong><br />
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1) Place the chocolate into a bowl with the coffee powder.<br />
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2) In a saucepan, heat the cream until it comes to a boil. Remove from heat and pour into the chocolate. Let sit for a minute before stirrring to mix well. Add in the butter and continue to stir until mix through. Leave to cool before refrigerating. Once the ganache has hardened slightly, you can use to sandwich the macaron shells.<br />
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<a href="http://s18.photobucket.com/albums/b137/jos2829/Cookies%20and%20Slices/?action=view&current=lavendermac1_zpsa9dbbcfa.jpg" target="_blank"><img alt="lavendermac1_zpsa9dbbcfa" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Cookies%20and%20Slices/lavendermac1_zpsa9dbbcfa.jpg" /></a></center>
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<a href="http://s18.photobucket.com/albums/b137/jos2829/Cookies%20and%20Slices/?action=view&current=lavendermac5_zpse8736fce.jpg" target="_blank"><img alt="lavendermac5_zpse8736fce" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Cookies%20and%20Slices/lavendermac5_zpse8736fce.jpg" /></a></center>
Johttp://www.blogger.com/profile/12181638117291327698noreply@blogger.com3tag:blogger.com,1999:blog-7531233905747630930.post-86111363853011166492012-11-11T22:07:00.001+08:002012-11-11T22:07:14.344+08:00Lemon and Thyme Roast ChickenI recently started a herb garden and I am glad to say that my plants are triving. So now whenever I am in need of fresh herbs for cooking, I just head towards my planters and snip whatever I need. I don't exactly have a garden as I stay in an apartment - so my herbs are actually grown in pots.<br />
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So it came about two weekends ago that I decided to make do a simple lemon (which I usually would have stock in my fridge) and thyme roast chicken. This is truly a simple recipe and absolutely delicious. It makes a great Sunday lunch or dinner for the whole family.<br />
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<a href="http://s18.beta.photobucket.com/user/jos2829/library/Western%202" target="_blank"><img alt="thyme chic 1" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Western%202/thymechic1.jpg" /></a></center>
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<a href="http://s18.beta.photobucket.com/user/jos2829/library/Western%202" target="_blank"><img alt="thyme chic 3" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Western%202/thymechic3.jpg" /></a></center>
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<strong><span style="font-size: large;">Lemon and Thyme Roast Chicken</span></strong><br />
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<strong>Ingredients:</strong><br />
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1 whole chicken (approx 2.25kg), cleaned and pat dry<br />
1 head of garlic, broken into pieces (do not remove the skin)
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2 lemons, cut into half
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3 Tbsp lemon juice<br />
2 onions, sliced into 1/8
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4 sprigs of thyme
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4 sprigs of rosemary
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2 Tbsp olive oil<br />
1 tsp sweet paprika<br />
1 tsp onion powder
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2 Tbsp salted butter<br />
1.5 cups cooked baby potatoes, slightly smashed<br />
Salt and black pepper to taste<br />
Additional olive oil for drizzling
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<br />
<strong>Method:</strong><br />
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1) Place the lemon juice, olive oil, sweet paprika, onion powder, salt and pepper to taste. into a bowl. Mix the marinade until well combined. Rub all over the chicken and leave for about an hour.<br />
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2) Pre-heat the oven to 180°C<br />
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3) In a roasting pan, layer the potatoes on the bottom, cut onion and 2/3 of the garlic cloves. Add 3 pieces of the lemon halfs into the pan. Roughly pull the leaves off half the thyme and rosemary sprigs and strew them over the vegetables. Drizzle with olive oil, sprinkle salt and black pepper. Using your hands mix everything together and spread the mix out.<br />
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4) In the cavity of the chicken, stuff in half a lemon, the remaining garlic, the thyme and rosemary sprigs. Push the butter under the skin of the chicken. <br />
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5) Truss the legs with some string and tuck the wings under the chicken. Place chicken on the bed of vegetables in the roasting pan, breast side up. Add a final season of salt and black pepper. Drizzle additional olive oil over the chicken.<br />
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6) Roast the chicken for about an hour until it is cooked. If it starts to brown too much, place a foil over the chicken and continue to roast in the oven.<br />
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7) To serve, either carve at table or cut into 8 pieces and place on platter. Serve vegetables separately and pour the gravy into a gravy bowl.<br />
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<a href="http://s18.beta.photobucket.com/user/jos2829/library/Western%202" target="_blank"><img alt="thymechic6" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Western%202/thymechic6.jpg" /></a></center>
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<br />Johttp://www.blogger.com/profile/12181638117291327698noreply@blogger.com2tag:blogger.com,1999:blog-7531233905747630930.post-92080048341706736612012-11-03T13:20:00.001+08:002012-11-03T13:20:52.936+08:00Noah's Ark .... a Cake or an Ark?I have not made a fondant cake for a long, long time and decided it was time to put in some practice. I decided to try out this particular design from "Cake Shaping" by Helen Penman which I had borrowed from the local library.<br />
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<span style="font-family: inherit;">The fondant is home-made and the cake itself is a chocolate sheet cake. The original design had a pair of hippos but somehow I could not manage to get the hippo's face. After several attempts I gave up and went with little piggies instead</span><br />
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<a href="http://s18.photobucket.com/albums/b137/jos2829/fondant/?action=view&current=Noahsark1.jpg" target="_blank"><img alt="Noah's 1" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/fondant/Noahsark1.jpg" /></a></center>
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<a href="http://s18.photobucket.com/albums/b137/jos2829/fondant/?action=view&current=Noahsark4.jpg" target="_blank"><img alt="Noah's 4" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/fondant/Noahsark4.jpg" /></a></center>
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<strong><span style="font-size: large;">Chocolate Sheet Cake</span></strong><br />
Recipe Adapted from <a href="http://www.joyofbaking.com/ChocolateCake.html" target="_blank">Joy of Baking</a><br />
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1 1/2 cups (195 grams) all purpose flour
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3/4 cup granulated white sugar
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1/4 cup (25 grams) unsweetened cocoa powder (not Dutch-processed), sifted
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1 teaspoon baking powder
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3/4 teaspoon baking soda
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1/4 teaspoon salt
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1/3 cup (75 grams) unsalted butter, melted
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1 cup (240 ml) warm water
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1 tablespoon lemon juice (or vinegar)
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1 teaspoon pure vanilla extract
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<strong>Method:</strong><br />
<br />
1) Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Grese a 8 inch (20 cm) square cake pan, <br />
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2) In a bowl stir together the flour, sugar, sifted cocoa powder, baking powder, baking soda, and salt.
Add the melted butter, water, lemon juice, and vanilla extract. <br />
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3) With a fork, mix all the ingredients together until well blended.
Bake in preheated oven for about 30 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.<br />
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<a href="http://s18.photobucket.com/albums/b137/jos2829/fondant/?action=view&current=Noahsark6.jpg" target="_blank"><img alt="Noahsark6" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/fondant/Noahsark6.jpg" /></a></center>
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<br />Johttp://www.blogger.com/profile/12181638117291327698noreply@blogger.com9tag:blogger.com,1999:blog-7531233905747630930.post-15267504405312068532012-10-24T20:43:00.003+08:002012-10-24T20:43:42.087+08:00Passionfruit BarsThere is something about passionfruit that evokes beach, holiday retreats and chilling by the pool. I am guessing it has to be the sheer name of this fruit. <br />
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Passionfruit is a small, spherical fruit. It is dark brownish purple when ripe,and green when unripe. The fruit contains many small, black seeds covered with the fruit's flesh. It is tart and sweet. The seeds can be eaten or used for various cooking recipes. Because of its unusual taste it is probably used much more in desserts than actual dishes. It also makes a great fruit juice on its own or as a cocktail, mixed with other fruit juices or alcohol.<br />
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<a href="http://s18.photobucket.com/albums/b137/jos2829/Cookies%20and%20Slices/?action=view&current=PFruitbars2.jpg" target="_blank"><img alt="PFruitbars2" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Cookies%20and%20Slices/PFruitbars2.jpg" /></a></center>
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<a href="http://s18.photobucket.com/albums/b137/jos2829/Cookies%20and%20Slices/?action=view&current=PFruitbars1.jpg" target="_blank"><img alt="Pfruit bar 1" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Cookies%20and%20Slices/PFruitbars1.jpg" /></a></center>
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<strong><span style="font-size: large;">Passionfruit Bars</span></strong><br />
Recipe Adapted from <a href="http://userealbutter.com/2011/01/01/passion-fruit-bars-recipe/" target="_blank">Use Real Butter</a><br />
<br />
<strong>Ingredients for the Base:</strong>
<br />
<br />
300g all purpose flour
<br />
70g confectioner’s (icing) sugar<br />
250g unsalted butter
<br />
1/4 tsp salt<br />
<br />
<strong>
Ingredients for the Filling:</strong>
<br />
<br />
6 large eggs<br />
320g castor sugar<br />
55g all purpose flour<br />
1/1/2 tsps baking powder<br />
2/3 cup passion fruit puree<br />
2 Tbsp lemon juice<br />
Confectioner’s sugar (for dusting)<br />
<br />
<strong>For the Base:</strong><br />
<br />
1) Preheat oven to 350°F. For the cookie base, mix the flour, confectioner’s sugar, and salt in a medium large bowl. Cut the butter into the dry ingredients with a pastry cutter until the mixture resembles coarse crumbs. <br />
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2) Grease thorough a 9x13 baking pan, then place parchment paper on top with sides hanging out (for easier removal of the bar after baking). Then grease one more time. Press the dough into the base of a 9×13 baking pan. Bake for 15-20 minutes until just golden. Remove from oven.<br />
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<strong>For the Filling</strong>: <br />
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1) Reduce the oven temperature to 325°F. Whisk or beat the eggs until slightly frothy. Gradually whisk in the sugar. Then beat in the flour and baking powder until well-mixed.<br />
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2) Add in the passion fruit purée, lemon juice and whisk or beat until thoroughly combined. Pour the filling over the crust in the baking pan and bake for 30-35 minutes until the top of the bars are golden brown and the center is firm.
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3) Cool completely and refrigerate for a few hours before slicing into squares. Makes 2 dozen 2×2-inch squares.<br />
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<a href="http://s18.photobucket.com/albums/b137/jos2829/Cookies%20and%20Slices/?action=view&current=PFruitbars4.jpg" target="_blank"><img alt="PFruitbars4" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Cookies%20and%20Slices/PFruitbars4.jpg" /></a></center>
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<a href="http://s18.photobucket.com/albums/b137/jos2829/Cookies%20and%20Slices/?action=view&current=PFruitbars5.jpg" target="_blank"><img alt="PFruitbars5" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Cookies%20and%20Slices/PFruitbars5.jpg" /></a></center>
Johttp://www.blogger.com/profile/12181638117291327698noreply@blogger.com2tag:blogger.com,1999:blog-7531233905747630930.post-17058407112624922072012-10-16T22:08:00.003+08:002012-10-17T08:58:27.537+08:00A Dark Chocolate Birthday Cake!This cake was made early this month for my boss birthday. For the last 5 years, I have been baking a cake for her B Day whenever she happens to be in town. This year I made a 3-layer Dark Chocolate Cake with Fudgy Chocolate Frosting ... absolutely delicious and oh so sinful! Unfortunately I was unable to cut this to show you the layers - so you will just have to make do with photographs of the whole cake itself.<br />
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<center><a href="http://s18.photobucket.com/albums/b137/jos2829/Cakes%20Cupcakes%20and%20Slices%202/?action=view&current=BDcake2.jpg" target="_blank"><img src="http://i18.photobucket.com/albums/b137/jos2829/Cakes%20Cupcakes%20and%20Slices%202/BDcake2.jpg" border="0" alt="BDcake2"></a></center>
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<strong><span style="font-size: large;">Dark Chocolate Cake</span></strong><br />
<br />
<strong>Ingredients:</strong><br />
<br />
312g plain flour <br />
420g caster sugar
<br />
2 3/4 teaspoon baking soda
<br />
2 3/4 teaspoon baking powder
<br />
120 grams unsweetened Dutch-process cocoa powder
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1 3/4 teaspoons salt
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150 ml vegetable oil
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280 ml buttermilk (make your own using fresh whole milk plus 1 tablespoon white vinegar or lemon juice)
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4 eggs at room temperature
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260 ml hot strong coffee
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2 tablespoons of vanilla
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<strong>Method:</strong>
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<br />
1) Preheat oven to 180°C and grease/ line three 8-inch cake tins.
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<br />
2) In large bowl, sift in all the dry ingredients. Into another bowl, add all the wet ingredients and give it a quick whisk. Then add the wet ingredients with the dry and whisk for about 2 minutes until well combined. The batter will be quite liquid. Measure out equally and pour into prepared baking tins.<br />
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3) Tap the tins on the counter a few times to get rid of the air bubbles.. Bake each layer for about 20-25 minutes, rotating once (if necessary). Cake is done when toothpick or skewer comes out barely clean. Refrain from overbaking. Cool completely on a wire rack in the pan before over-turning.<br />
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<strong><span style="font-size: large;">Fudgy Chocolate Frosting</span></strong><br />
Recipe Adapted from Tish Boyle's "The Cake Book"<br />
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<strong>Ingredients:</strong> <br />
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6 ounces bittersweet chocolate, coarsely chopped<br />
1 cup unsalted butter<br />
2 cups powdered sugar<br />
1 tablespoon vanilla extract<br />
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<strong>Method:</strong><br />
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Put chocolate in a stainless steel bowl and place bowl over a pot of barely simmering water. Heat, stirring frequently, until chocolate is completely melted. Remove the bowl from the pot and set the chocolate aside to cool.<br />
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In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium until creamy, about 1 minute. Gradually add the powdered sugar and beat at medium speed untl light and creamy, about 2 to 3 minutes minutes. Beat in the vanilla. Add the cooled chocolate at low speed, mixing until blended and scraping down the sides of the bowl as necessary. Increase the speed to high and beat until slightly aerated, about 2 minutes.<br />
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<center>
<a href="http://s18.photobucket.com/albums/b137/jos2829/Cakes%20Cupcakes%20and%20Slices%202/?action=view&current=BDcake1.jpg" target="_blank"><img alt="BDcake1" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Cakes%20Cupcakes%20and%20Slices%202/BDcake1.jpg" /></a></center>
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Johttp://www.blogger.com/profile/12181638117291327698noreply@blogger.com6tag:blogger.com,1999:blog-7531233905747630930.post-40232605981998535162012-10-11T23:04:00.003+08:002012-10-11T23:14:26.875+08:00An Irish Love Affair with Rachel AllenLast Saturday I attended a paid event show-casing one of my many favourite chefs, Rachel Allen. Her latest program which is currently aired on BBC Lifestyle is called "Rachel Allen: Easy Meals".<br />
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Born and raised in Dublin, Rachel Allen left home at 18 to attend the world-famous Ballymaloe Cookery School. There, she began to hone her skills on food, "growing it, preparing it, cooking it, eating it and,crucially, enjoying it."<br />
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In this series, Rachel Allen brings us to her home town and shares her expertise with the audience. Rachel shares the secrets of her approach to delicious but fuss free food, perfect for the hectic lives we lead, through a collection of simple but sumptuous recipes. Each show is themed around a particular occasion or cuisine: Oriental Feast; Sunday Lunch; Take a Few Ingredients; Easy Indian; Lazy Sunday Mornings; Cooking for a Crowd; Quick Easy Baking; Romantic
Dinners; Middle Eastern Spice; Cook Ahead; Speedy Sunshine Food; Inspired Italian; Easy Christmas.<br />
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I have seen a few of the show's series and I love the simplicity of the dishes she whips up. She also gives tips about ingredients as well as information
on how ingredients are grown as well as a visit to a local cheese factory, how local sausages and meats are cured and made.<br />
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<a href="http://s18.photobucket.com/albums/b137/jos2829/Travel%20and%20Misc/?action=view&current=RAllen3.jpg" target="_blank"><img alt="RAllen3" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Travel%20and%20Misc/RAllen3.jpg" /></a></center>
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The event was organized by Starhub, a local cable network provider. About 170 people attended the function, all foodies for sure. Heh if you weren’t you definitely
would not be there would you? It was held at The Jewel Box, a splendid venue which is atop Mount Faber with commanding views of Sentosa Island. I was even vowed by their washrooms as it too had full height glass windows (with the exception of the toilet cubicles) and an amazing view of Sentosa skyline.<br />
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During the two and half hours, Rachel Allen interacted with the audience and she even had an omelette cooking competition going with two participants from the audience, both of whom received a personal signed copy of her “Easy Meals” cookbook. <br />
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<a href="http://s18.photobucket.com/albums/b137/jos2829/Travel%20and%20Misc/?action=view&current=RAllen10.jpg" target="_blank"><img alt="RAllen10" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Travel%20and%20Misc/RAllen10.jpg" /></a></center>
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The meal served that night was a scrumptious three course dinner from Rachel’s cookbook. She even demonstrated one dish which was the Apple Tart. The recipe for the tart dough seems so easy and the pastry was amazing. I was expecting the bottom crust to be slight
soggy as it was a closed tart and no blind-baking was done. But the pastry was not soggy at all – in fact it was so soft and crumbly … simply delicious!<br />
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Overall I loved how the event went. Maybe I am bias because I do like Rachel
Allen. Her personality was exactly how I had imagined her to be … easy going, ultra friendly and very approacheable.<br />
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Salad with Beetroot, Toasted Hazel Nuts and Cashel Blue Dressing - for starters<br />
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<a href="http://s18.photobucket.com/albums/b137/jos2829/Travel%20and%20Misc/?action=view&current=RAllen5.jpg" target="_blank"><img alt="RAllen5" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Travel%20and%20Misc/RAllen5.jpg" /></a></center>
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Roast Duck with Gravy and Sage and Onion Stuffing Served with Cucumber Pickle, Buttered Cabbage and Granny's Roast Herbed Potatoes - for the main<br />
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Apple Tart - to round off the whole evening<br />
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Johttp://www.blogger.com/profile/12181638117291327698noreply@blogger.com6tag:blogger.com,1999:blog-7531233905747630930.post-59566275304443273522012-09-26T21:21:00.003+08:002012-09-26T21:23:55.535+08:00Marble CakeAlright it is another Marble Cake recipe! You have probably come across so many by now especially if you are not a novice baker. <br />
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The first time I tried out this recipe I made a big boo-boo. I missed out on adding the baking powder and thought that the cake would turn out tasting really horrible. Surprisingly it did not. I even took it to the office and my colleagues liked it. <br />
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The second time I baked this again, I made sure I read the ingredients properly and ticked each one off as I assembled everything together. The recipe has a few more steps than most usual marble cakes but I have to say that it taste really good. I actually prefer it the day after as the oil from the butter seems to make the cake more moist and flavourful. <br />
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<a href="http://s18.photobucket.com/albums/b137/jos2829/Cakes%20Cupcakes%20and%20Slices%202/?action=view&current=marblecake1.jpg" target="_blank"><img alt="marblecake1" border="0" src="http://i18.photobucket.com/albums/b137/jos2829/Cakes%20Cupcakes%20and%20Slices%202/marblecake1.jpg" /></a></center>
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<strong><span style="font-size: large;">Marble Cake</span></strong>
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Recipe Adapted from <a href="http://pickyin.blogspot.sg/2011/10/marble-butter-cake.html">Here</a>
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<br />
<strong>Ingredients</strong>:<br />
<br />
8 large eggs, separated
<br />
200g castor sugar
<br />
340g unsalted butter
<br />
255g all purpose flour
<br />
1 1/2 teaspoons baking powder
<br />
1 1/2 teaspoons pure vanilla extract<br />
2 tablespoons good quality cocoa powder
<br />
1/4 teaspoon salt<br />
1/2 tsp orange zest
<br />
<br />
<strong>Method</strong>:<br />
<br />
1) Preheat oven at 180C (165C for convection fan) with a wire rack in the middle. Line an 8-inch round cake tin with parchment, butter and flour. Sift flour, baking powder and salt in a bowl. Set aside.<br />
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2) Cream butter in the bowl of a stand mixer fitted with the paddle attachment till light and fluffy. <br />
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3) In a separate bowl, whisk the egg yolks with the sugar till light. Gradually add this into the butter and beat on medium speed till just incorporated. <br />
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4) In a separate bowl, with a hand mixer, whisk the egg whites till stiff peaks form. With a spatula, fold in the meringue into the egg yolk mixture in 3-4 batches. <br />
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5) Add in the dry ingredients gradually until just incorporated. Divide the batter into two, 3/4 in one batch and the rest in another bowl. Add the orange zest into the larger batch. Then sieve cocoa powder over the lesser batch and fold to mix well. <br />
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6) Pour batter into tin, alternating between the two mixtures, starting with the yellow batter and ending with the cocoa mixture. Rap pan on counter several times to eliminate air bubbles. <br />
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7) With a long skewer, swirl around the batter to create the marble effect. Bake for 40-55 minutes or until a tester inserted into the middle of the cake come out clean.<br />
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Johttp://www.blogger.com/profile/12181638117291327698noreply@blogger.com10