羽翼的心情日記本

Cheese Sticks

2009-10-29T11:35:00.002+08:00

Ingredients:

Directions:

Slice the Mozzarella Cheese into sticks. Coat in order of egg wash, flour,egg wash again then finally breadcrumb. Repeat for remaining cheese sticks until all sticks are coated with breadcrumbs evenly.
Heat oil to about 180℃~220℃. Deep fry the cheese sticks for 2~3 minutes or until golden brown. Remove from cooking and drain the excess oil.

Party at my Desk tonight???

2009-10-12T15:42:00.002+08:00

You never going to believe what i'm blogging now.

THERE ARE RATS PARTYING AT MY DESK OVER THE WEEKEND!!!!!

Damm it..... They took 2 packets of "Pillows" and 1 packet of "Hello Panda". They even chew on the collar of my jacket!!!!

Have to spend about 30 mins to clean my desk...

Damm you rats....

Baileys chocolate fudge

2009-08-22T14:48:00.000+08:00

Ingredients: (Makes 16)

Directions:

Brush a 20cm (base measurement) square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
Combine the condensed milk, butter, sugar and glucose syrup in a medium heavy-based saucepan. Stir over medium-low heat for 3 minutes or until sugar dissolves. Increase heat to medium-high and cook, stirring constantly, for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of pan. Remove from heat.
Add the chocolate and liqueur, and stir until chocolate melts and mixture is smooth. Pour into the prepared pan and smooth the surface. Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1 hour or until firm.
Remove fudge from pan, using the paper to help lift the fudge. Use a sharp knife to cut fudge into 16 equal portions.

Losing Touch and some Luck but I'm still dreaming

2009-08-20T13:57:00.005+08:00

I lost my touch on how to bake !!!! Actually I "baked" a pineapple combine with butter cake on Monday evening but the results was horrible.

Beyond Horrible....

It does not even look like a cake. It looks like shit. So disastrous that I dare not take/post a picture of it. I wonder where did I go wrong?

But the cupcakes sized ones are still edible. Guess I have not lost all my luck yet.

I always love baking and always wonder why I have never pursued a pastry career. I always knew deep inside of me that this is what I want, this is my passion and I would never be bored working in that field. Why would anyone be bored with pretty desserts and cakes surrounding them?

How I ended up studying Computer Engineering would be just for the sake of studying something that can pay my bills bah....

Past is past, right? everything was/is there for a reason and there is nothing wrong with dreaming. As long as I earn enough to buy food and pay bills, then I am more than fine.

Meanwhile, try to be happy with what I have, and keep on dreaming.

Dark chocolate tart with Cointreau cherries

2009-08-18T12:48:00.002+08:00

Ingredients:

Directions:

Place the flour, butter and icing sugar in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and water, and process until the dough just starts to come together. Turn onto a lightly floured surface and knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Roll out the pastry on a lightly floured surface to a 4mm-thick disc. Line a round 3cm-deep 23cm (base measurement) fluted tart tin, with removable base, with pastry. Trim excess. Place in the fridge for 30 minutes to rest.
Preheat oven to 200°C. Line the pastry case with non-stick baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 15 minutes. Remove the paper and pastry weights or rice. Bake for 10 minutes or until crisp.
Reduce oven temperature to 180°C. Place the chocolate, cream and cocoa powder in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until the chocolate melts and the mixture is smooth. Remove from heat. Add the egg. Whisk until just combined. Pour into the pastry case. Bake in oven for 20-25 minutes or until just set. Set aside for 3-4 hours to cool.
Meanwhile, place the Cointreau, water and caster sugar in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to the boil.
Add the cherries and cook, stirring, for 5-8 minutes or until the cherries soften and the syrup thickens slightly. Set aside for 20 minutes to cool.
Use a slotted spoon to transfer the cherries to a bowl. Arrange the cherries on top of the tart. Drizzle over a little of the syrup. Cut into slices and serve with the remaining syrup, if desired.

Notes & tips
To stop your pastry case from shrinking during baking, after lining the tart tin, make sure you place it in the fridge to rest.

Double choc chip cookies

2009-08-16T11:42:00.001+08:00

Ingredients:

Directions:

Preheat the oven to 180°C. Line a baking tray with baking paper.
Place butter and sugar in a bowl and beat with an electric mixer until pale. Add vanilla and egg and continue to beat until just combined. Sift in the flour, baking powder and a pinch of salt then fold in. Stir through chunks of chocolate.
Place tablespoonfuls of mixture 4-5cm apart on the tray. Bake for 15-20 minutes until golden.
Remove from oven and allow to cool a little before removing to a wire rack to cool completely.

Egg Nog Panna Cotta

2009-08-14T10:46:00.002+08:00

Ingredients (Makes 6)

Peach and cherry compote

Directions:

Place water in a small bowl. Sprinkle the gelatine over the water and set aside for 5 minutes or until gelatine has set and is spongy.
Place the cream, custard, brandy, mixed spice and icing sugar mixture in a saucepan over low heat. Stir until sugar has dissolved and mixture is well combined.
Whisk if any lumps form.
Once the custard mixture is hot (but not boiling), slowly add the gelatine mixture. Stir for 2-3 minutes or until the gelatine has fully dissolved. Remove from heat. Pour into a greased rectangular (5-cup capacity) tin. Cover and refrigerate for 5 hours or until set.

To make syrup

Place the water, sugar and lemon juice in a saucepan over medium-low heat. Stir until sugar dissolves. Bring to the boil, reduce the heat and add the peaches. Simmer for 1-2 minutes then remove the peaches with a slotted spoon. Set aside to cool slightly, then peel away the skin (reserve skin).
Sprinkle peaches with extra lemon juice. Cover and refrigerate until ready to serve.
Meanwhile, return the syrup to the heat, add the peach skins and increase heat to high. Simmer for 4-5 minutes or until the syrup has reduced and thickened slightly. Cover and chill completely.
To serve, turn the chilled panna cotta on to a large serving platter. Top with the peaches and cherries and drizzle with a little syrup.

Notes & tips
The panna cotta can be made up to 2 days ahead. The peaches and syrup can be made a few hours ahead (chill both in the refrigerator until ready to serve).

Sitor Beri Cak Ge

2009-08-04T09:53:00.009+08:00

Yesterday was my twins sisters birthday. They (Vonvon) has requested for a Sitorberi Cak-ge for their birthday. This is the results.

I have started working on this cake since sunday night after I came back from work, baking the sponge cake. Reason for a heavy sponge cake was because I got frighten by Feli screams... My Earl Grey (hamster) was dead. So after finish putting the cake into the oven, I help to clean up the cage and send Earlie to the other side.

Then on the next day, I started the cake deco at about 12pm. Whipped cream and add them layer by layer...

It very hard... Now I know why we pay so much for a nice looking cake..

It a little loop sided and the sponge cake is a bite heavy but the taste and looks are already sell-able.

Another sad news is my Earlie has died the night before my sisters birthday.. RIP Earlie..

Rainy Morning & Funny Bird

2009-07-22T10:56:00.003+08:00

I really don't like rainy days. Especially when I need to go for work. But this morning, a little bird made my day less gloomy than usual.

Have you ever seen a bird walking sides way just to avoid you?
Hahaha... it seems so funny when it trying to keep an eye on me and also try to avoid me. You know, the kind of funny look when someone is wary of you. Just seems so cute to me.

Haven't been doing baking these few days, but soon. Sisters' birthday are just around the corner. Will be making a classic "Strawberry Whipped Cream Cake" for them. This is a request from Vovo.

Oh... I have also combined both my blogs together. Since I seldom update my personal blog...( Seems more like a white elephant and i can also save time and energy )

Mum sick and i'm such a klutz

2009-06-12T12:16:00.002+08:00

I'm such a klutz again!

I was like totally forgot my notebook today which I brought back home with me on wednesday coz my mum was told to go to hospital and stay for a few days by the doctor from the polyclinic.

It was only until I was waiting for the bus 145 then I suddenly remember that I was missing something.... MY NOTEBOOK.. (Imagine that I usually just rush up the bus when i see one. No time to think.)

How the hell am I suppose to work without my notebook?? No choice I've got to call Jessie and SS to tell them that I would be working from home today.

Yeah... Mum is fine. The doctor at the hospital tells her to GO HOME... -_-

Triple Chocolate Mousse

2009-06-12T11:58:00.000+08:00

Ingredients:
Bittersweet Chocolate Mousse

White Chocolate Mousse

Milk Chocolate Mousse

Directions:

For bittersweet mousse, melt chocolate in a bowl resting over a pot of gently simmering water, stirring constantly. Stir gelatin powder into milk and let sit for a minute. Heat milk (microwave is easiest) to just below a simmer and whisk into chocolate. Let cool to room temperature. Whip cream to soft peak and fold into chocolate. Pour mousse into a plastic wrap-lined 9-inch square pan, spreading well into corners. Chill for at least 1 hour.
For white chocolate mousse, follow the same method as the bittersweet mousse: melt the chocolate, add gelatin to milk, heat the milk and stir in, let cool, whip cream and fold into chocolate. Spoon or pour gently over bittersweet mousse layer and chill for at least 1 hour.
For milk chocolate mousse, repeat the same process, and pour mousse gently over white chocolate layer. Chill for at least 4 hours before serving.
To serve, invert pan onto a plate and peel off plastic. With a hot, dry knife slice squares of mousse and lift onto plates with a pie-lifter.

Yield: 1 9-inch square pan.
Makes 9 to 12 servings.

Rice milk

2009-06-05T16:11:00.000+08:00

Ingredients:

Directions:

Cook rice, vanilla extract and water until very soft.
Let it cool, put mixture into blender or food processor and blend until smooth.
Let stand for at least 45 minutes, then strain through cheese cloth.
Serve chill or use as a sub for milk in smoothies.

Too sick to cook...

2009-05-29T18:33:00.002+08:00

Since i'm on MC today again, decide to cook something light for my dinner... porridge and eggs with mushroom..

i think i'm so sick that i made a mess with the mushroom and eggs. hope my sisters wouldn't mind.

Lemon-Garlic Butter Sauce for Seafood Recipe

2009-05-29T11:04:00.000+08:00

Makes about 2 cups.

Ingredients:

Directions:

Reduce first six ingredients (clam juice, sherry, whole milk, garlic, shallots, bay leaf) by half in a small saucepan, cooking on medium to medium-high heat.
In a separate saucepan (1-qt minimum) prepare the roux. Heat one tablespoon of butter in the saucepan on medium heat until it is foamy. Sprinkle in the flour, stirring a couple of minutes with a metal whisk until well mixed (but not browned).
Slowly add the reduced mixture to the roux, stirring quickly to incorporate. When you first add some of the mixture, the roux will bubble up. Just keep adding the mixture and keep whisking to incorporate.
Lower the heat to low. Slowly whisk in the butter, 2 tablespoons at a time. Add lemon juice, salt, and white pepper. Add some more clam stock if the sauce is too thick.

Sick to the core

2009-05-28T14:05:00.002+08:00

I have been down with cough, flu and fever for a couple of months now. It a on and off thingy that I cannot seems to cure it.

Today was the worst of them all....

Since tuesday, the cough has been getting worst. Today was the last straw.. i actually cough until I PUKE !

Yeah... vomitted... Luckly I was already in the ladies when I started to cough.
Puke nothing much but coffee. I only able to stomach coffee this morning, but it bad enuff.

I currently writing this after lunch...with cough med in my system.

I hope my lunch stays in with me, unlike my coffee this morning. Taking MC for 3 days in a week is too much.. but if i'm really sick, i think i will have no choice.

Lets see how things get when I'm about to go home.

Basic White Sauce

2009-05-28T10:48:00.000+08:00

Makes 6 servings
This basic white sauce can be served plain or flavoured to make a cheese sauce suitable for cauliflower cheese, a parsley sauce which is ideal for fish or a sweet sauce which is great with puddings.

Ingredients:

Directions:

Melt the butter/margarine in a saucepan, stir in the flour and cook for 1-2 minutes.
Gradually add the milk a little at a time, beating well after each addition.
Bring to the boil and cook gently for 2-3 minutes, stirring all the time.

Flavoured Variations
Sweet sauce:
Stir in 1tbsp caster sugar and a few drops of vanilla essence.

Cheese sauce:
Stir in 100g (4oz) grated cheese and season.

Parsley sauce:
Add 2tbsp fresh chopped parsley and season.

Easy Cinnamon Rolls

2009-05-25T12:18:00.000+08:00

Makes 12 cinnamon rolls

Ingredients:

Directions:

Heat oven to 375ºF (190ºC). Grease bottom and sides of rectangular pan, 13x9x2 inches. Stir together 2 tablespoons sugar and the cinnamon; reserve.
Stir bisquick mix, milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough bisquick (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with bisquick; gently roll in bisquick to coat. Shape into ball; knead 10 times. Roll into rectangle, 15x9 inches; spread with butter. Sprinkle evenly with sugar mixture; sprinkle evenly with raisins. Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into 1 1/4-inch slices; place cut sides down in pan.
Bake 23 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan. Spread Glaze over warm rolls.

Glaze
1 1/3 cups powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons milk

Stir together powdered sugar, milk and vanilla extract until smooth.

Variations:
Replace raisins with dried sweetened cranberries or blueberries for a twist on these classic breakfast rolls.

Chicken bites with plum sauce

2009-05-04T15:13:00.000+08:00

Ingredients:

Directions:

Preheat oven to 200C. Lightly oil a baking tray.
Combine everything together in a food process/mixing bowl. Mix well. Shape mixture into 10 small balls. Place on baking tray and refrigerate for 10 mins.
Bake chicken bites for 20 ~ 25 mins, turning once until golden brown.
Serve with plum sauce.

Tips:

These can be eaten hot, but also makes great finger food for bento. Pack with stick veggies like carrot or celery sticks and sauce for dipping.

Easy Strawberry Jam

2009-04-21T10:13:00.000+08:00

Makes 250g
Ingredients:

Directions:

Boil the container for 10 mins. Air to dry.
Remove stalk from strawberries and cut the larger ones into smaller pieces.
Add Agar-agar powder, lemon juice and strawberries in a pot and heat over low heat for 5 mins. Add sugar when strawberries start to sweat. Cook for another 20 mins.
Allow the jam to stand for 10 mins before bottling. Homemade Jam can only be stored for 1 month.

Other Vartions:

Pineapple 550g,1 Green lemon Juice and peel.

Apples 550g, Strong black tea 50~100 ml

Cherry tomatoes 550g, 1 lemon juice and peel.

Low Fat Chocolate Truffles

2009-04-11T14:35:00.000+08:00

Makes 24

Ingredients:

Directions:

Melt chocolate and gently pour in coffee until the consistency thickens
Add honey, a tablespoon at a time until you get a highly glossy lick of chocolate.
Chill the bowl in fridge for 30 mins or until a nearly solid form.
Scrape a table spoon of the mixture into plam and shape into a marble-size ball., roll this into cocoa powder until fully coated. Repeat until all the mixture are used up.

Tips: Replace 6 tbs of coffee with 150ml of strong herb tea or liquor of your choice. Make sure they are of room temperature before adding to chocolate.

Mandarins Bellinis

2009-04-10T10:23:00.000+08:00

Serves 1

Ingredients:

Directions:

Mix together and serve.

Elderflower Iced Sparkle

2009-04-09T09:39:00.000+08:00

Serves 1
Ingredients:

Directions:

Place ice and red currants in a tall glass. Pour elderflower cordial over, then fill the glass to the top with sparking water. Stir and serve.

Strawberry and Honey Cream Tart

2009-04-08T14:40:00.000+08:00

Serves 10

Ingredients:

Directions:

Blitz biscuits in the blender until fine. Melt butter and mix into biscuits, then press into a loose tart tin 25 x 26 cm. Pop in fridge to set.
Whip cream cheese with honey and vanilla. Spread into tart case with the back of a spoon.
Halve strawberries and arrange on top of the tart. Sprinkle the blue berries and dust with icing sugar. Chill for another 1 hour before serving.

Roasted pepper and tomato soup

2009-04-05T15:11:00.000+08:00

Serves 4

Ingredients:

Directions:

Place peppers skin up and tomatoes skin down on a baking sheet and cook for 8~ 10 mins until skins of peppers are blacken.
Remove skins from peppers and slice the flesh. Leave tomatoes to cool and remove skins.
Heat oil in large saucepan, add the onion and carrot and fry for 5 mins. Add stock and tomatoes, peppers and bring to boil. Simmer for 25 mins until carrot is tender.
Blitz soup in blender until smooth. Return to pan and heat through. Stir in light cream and basil, season well with pepper and serve.

Cookies with 3 flavours

2009-04-03T10:49:00.000+08:00

Makes 30

Ingredients:

Flavours

50g dried cranberries
40g hazelnut, toasted and chopped

40g pistachios nuts, chopped
40g dried banana chips, chopped

2 pieces of stem ginger, chopped
½ teaspoon grated fresh root ginger
40g plain dark chocolate drops

Directions:

Beat together butter, sugars, egg and vanilla essence in a large bowl until smooth.
Stir in flour and oats and add flavours of your choice.
Place teaspoon of mixture onto baking sheets and flatten them slightly with a back of a fork.
Bake in a preheated oven, 180C for about 5~6 mins until browned.