my delicious blog

So so good traditional hot cross buns

2012-04-09T18:22:00.003+10:00

I have made hot cross buns every Easter over the past 4 years and I have to say this is by far the best of all, which I made this Easter (have a look at my Easter table). They are traditional, ooey and gooey. It just completes a perfect Easter holiday for me. The recipe makes 16 buns. I prepared the dough on Thursday night and baked 8 on Easter Friday and freeze half and baked the other half fresh again on Easter Sunday morning. So so good!

Preparation: 15 minutes (for dough mixing) + 90 minutes resting
Cooking: 15 minutes
Serves: 16 buns

Ingredients:
4 cups of plain flour, sifted twice
2 teaspoons of ground cloves
2 teaspoons of nutmeg
2 teaspoons of ground cinnamon
A pinch of salt
50g of unsalted butter at room temperature
1/2 cup of caster sugar
1 tablespoon of dry yeast
1 cup of dried raisins
1/2 cup of lukewarm water
1 cup of full cream lukewarm milk
2 eggs
1/4 cup of self raising flour
1/8 cup of water
1 teaspoon of caster sugar

Glaze
2 tablespoons of water
1 tablespoon of caster sugar
1/4 teaspoon of gelatin

Methods:

1. Mix flour, spices and salt in an electric mixer until well combined.
2. Add in butter and beat slowly to dissolve into the flour mixture.
3. Add sugar, yeast, raisins, milk and water. Beat gently to form dough.
4. Add one egg and continue beating until well combined and gooey dough formed. Continue beating for 10 minutes.
5. Rest the dough in a greased clean bowl, covered with a plastic wrap and leave in a warm place for at least one hour until it doubles in size.
6. Knead the dough again on a floured surface. Portion the dough to approx. 80g each and shape it into balls. Place them into a greased baking tray. Let them rest again for 30 minutes until they double in size.
7. Meanwhile, preheat the oven to 200'c fan force. Combine the self raising flour, sugar and water to form a thick paste and pipe a cross on each bun. Bake for 8 minutes and brush the buns with egg wash while they are in the oven. Continue baking for further 7 minutes.
8. Make glaze by combining all ingredients and microwave it for 25 seconds twice until syrup is formed. Brush the syrup over the buns while they are warm.

Serve warm with butter and jam.

Breakfast tortilla with sunny side up fried egg and homemade chilli jam

2012-04-09T17:43:00.000+10:00

Easter holiday breakfasts tend to include chocolates and hot cross buns. So I think a light, healthy and fresh dish is a more stomach friendly so you have some room for those festive treats. This breakfast is simple and quick to make. It's perfect for a breakfast party or just a quiet Easter time.

Preparation: 10 minutes
Cooking: 25 minutes
Serves: 2 People

Ingredients:
1 clove of garlic
1 tablespoon of olive oil
2 cups of butter beans
1 fresh avocado, diced
2 fresh tomatoes, diced
Black pepper and salt to taste
2 organic eggs
2 wholemeal tortilla wraps
Tobasco sauce, coriander leaves and lime wedges to serve
Sour cream (optional) to serve

Chilli jam
1 tablespoon of olive oil
1 onion, sliced thinly
1 red chilli, chopped finely
1/2 cup of water
1/2 cup of white vinegar
1 cup of cherry tomatoes, chopped finely
1/2 cup of balsamic vinegar
1/4 cup of brown sugar
Salt to taste

Methods:

1. Make chilli jam. Soften the onion on a frying pan with oil over low heat until brown. Add the rest of the ingredients and bring it to simmer over low heat until reduced and thickened (about 15 - 20 minutes). Add salt and taste. Cool.
2. Cook garlic and olive oil in a frying pan over medium heat until lightly golden. Add beans and cook to brown a little. Add salt and pepper.
2. Fry the eggs.
3. Plate the sauteed beans on the tortilla wholemeal wraps, then add avocado, tomato, and fried eggs.
4. Top with sour cream (optional) and coriander leaves and lime wedges.

Serve with homemade chilli jam.

What Joe eats for Easter

2012-04-07T07:01:00.004+10:00

:: My handmade Easter Holiday's breakfast table ::

:: My Lhasa Apso is ready for breakfast before anyone else ::

:: Gardenia from my garden ::

:: A little 'good morning' message that will warm you up ::

:: Breakfast is ready! ::

:; Garlic and butter beans with fresh tomatoes on wholemeal tortilla. Served with homemade chilli jam and fresh lime - breakfast tortilla recipe here ::

:: A gentle hunting game ::

:: So so good traditional hot cross buns, freshly baked - traditional hot cross buns recipe here::

:: A truly Happy Easter Holidays! - traditional hot cross buns recipe here ::

Nam dtok mhoo - Thai grilled pork salad with roast ground rice

2012-04-06T14:16:00.000+10:00

My mint plant pot is over growing, and glasses after glasses of mint julep for breakfast I reckon I should make a healthy lunch! My appetite control is always defeated by this dish. Put simply, my mouth usually waters just hearing the name of this dish, Nam dtok mhoo (น้ำตกหมู). If you like fresh herbs and BBQ, then this dish is going to make you beg for more.

Preparation: 35 minutes
Cooking: 50 minutes
Serves: 2

Ingredients:

Grilled pork
300g of loin pork fillet
1 clove of garlic, crushed
1 coriander root, crushed
1/4 cup of oyster sauce
1/4 cup of soy sauce
1 tablespoon of brown sugar or palm sugar
A pinch of black pepper

Salad:
1/4 cup of raw rice
1 teaspoon of ground chilli (add more if you like it hot)
4 tablespoons of fish sauce
2 Asian shallots, sliced thinly
Grilled pork (from above), sliced
1/2 cup of lime juice or lemon juice
1/4 cup of spring onion, chopped
Mint leaves (as much as you like)

Method:
1. Marinate the pork fillet with all ingredients. Cover with a plastic wrap and let it rest for 30 minutes at least (or even better overnight).
2. Grill pork fillet on a low heat until cooked through. The original recipe usually is cooked well-done (15 - 25 minutes) but you can adjust it to medium or medium well-done if you wish. Once cooked, rest it for 5 minutes.
3. Meanwhile, place raw rice on a frying pan over low heat until lightly browned. Ground it with a mortar or processor.
4. Add ground rice and chilli in a mixing bowl, followed by fish sauce, shallots, sliced grilled pork, lemon juice and spring onion. Mix all ingredients through. Top with fresh mint leaves.

Serve with lettuce leaves as an entree or with steamed rice for a main course.

Eat cake because life is too short - raspberry cheese cake

2012-03-13T07:00:00.008+11:00

Hello world from a tiny Sydney kitchen!

I was working on my thesis last weekend. It sounds boring, right? What if I tell you that I cooked and photographed food for my thesis? Yep, it definitely sounds so much better.

I am doing a PhD finding ways to feed people with their mind's eyes! This is what I made, and here are some photographs I took. I hope I am making you drool a little in front of the monitor screen over there. Eat more cakes everyone because life is really too short!

Preparation: 30 minutes
Cooking: 45 minutes
Serves: 8 - 12 people

Ingredients:

Base
150g of shortbread, grounded
50g of almond meal
100g of unsalted butter, melted

Cream cheese filling
250g of cream cheese
100g of sour cream
1/4 cup of caster sugar
1 teaspoon of lemon zest
1 tablespoon of plain flour
2 eggs
1/2 cup of fresh raspberry
Icing sugar to dust

Method:
1. Preheat oven to 160'c fan forced. Mix ground shortbread cookies with almond meal and butter. Press the mixture into a greased round baking tin. Bake for 10 minutes.
2. Make cream cheese filling. Beat cream cheese, sour cream, eggs, lemon zest, sugar, and plain flour together on a low speed until well combined. Pour the mixture into tin, top with fresh raspberries and bake for 45 minutes. Turn off the oven and leave the cake inside until the oven is completely cooled.

Dust with icing sugar and serve!

A delicious way to stay awake - chocolate cookies with espresso cream

2012-03-12T07:00:00.002+11:00

After having been thinking to save some money on my coffee buying, I finally decided to buy a coffee making machine. An average person who do not really understand a way to coffee lovers' hearts would have said, wouldn't it be more economical to stop drinking or cut down on coffee?

A day without latte in the morning and espresso in the afternoon is like a blurry world for me. These cookies are perfect for the necessary caffeine hit in any afternoon.

Preparation: 30 minutes + 2 hours chilling time
Cooking: 15 minutes + cooling time
Serves: 18 sandwich cookies

Ingredients

Chocolate cookie dough
1/2 cup of cocoa powder
1/4 cup of icing sugar
3/4 cup of plain flour
1/2 cup of unsalted butter, chilled and cut into small pieces
2 tablespoons of icy cold water

Espresso cream
2 cups of icing sugar
2 tablespoons of unsalted butter, room temperature
1 teaspoon of espresso coffee blended

Methods:
1. Make cookie dough. Beat cocoa powder, sugar, and flour together. Gradually add butter in. Add icy cold water to form cooking dough. Use your hands to knead the dough for 10 minutes until smooth. Add extra flour if needed. Roll the dough into a one inch wide log. Cover with plastic wrap and refrigerate for 2 hours.
2. Preheat oven to 170'c fan-forced. Cut the cookie log crosswise into 1/2 inch thick slices. Place cookies on a baking tray lined with non-stick baking paper. Bake for 15 minutes. Remove from oven and cool on rack.
3. Make espresso cream filling. Beat all ingredients together until fluffy. Sandwich cookies with espresso cream. Store in an air-tight container. These can be kept up for one week.

Serve with your favourite cup of coffee, and stay awake!

Caramelised figs and goat cheese tarts

2012-03-11T16:05:00.001+11:00

My friend just told me he threw away a bag of figs given to him as a gift. Should I forgive him for not regifting them and turning them into these delicious and fresh lunch? For many, fig may be an acquired taste. Knowing how to cook them and how to balance the texture and flavour with other ingredients will make you fall in love with figs.

Figs have a very soft texture with a little crunch for their seeds. They have a subtle sweetness and freshness when biting into fresh figs. In this recipe, I added a texture contrast with shortcut pastry. The crunchy pastry will add another dimension to its texture. Caramelising the figs with sugar will sophisticate the taste experience. I hope you like it!

Preparation: 30 minutes
Cooking: 35 minutes
Serves: 8 people

Ingredients:

Shortcrust pastry
1 cup of of plain flour
100g of unsalted butter, chilled
1 egg
2 tablespoon of iced cold water

Fillings
2 fresh figs, sliced
2 whole eggs
3/4 cup of cream
120g of goat cheese
2 teaspoons of salt
1 teaspoon of black pepper
2 teaspoons of thyme leaves
A dash of olive oil
A sprinkle of brown sugar

Sauce
2 tablespoons of balsamic vinegar
2 tablespoons of water

Methods:
1. Prepare shortcrust pastry. Beat butter and flour until crumbling together. Add egg and beat again to form pastry dough. Add enough cold water to smooth the dough. Knead on flour dusted surface for 10 minutes and refrigerate for 2 hours.
2. Preheat oven to 160'c. Knead pastry dough on a flour dusted surface to a round shape with 0.5 cm thick. Line it into small tart tins. Trim the edges to smooth them out evenly. Put a non-stick baking paper filled with 1/2 cup of raw rice or beans for blind baking. Bake for 12 minutes and remove the baking paper with raw rice and continue baking for 4 minutes. Cool.
3. Meanwhile, make fillings. Beat eggs, cream, salt, pepper and thyme together gently. Pour the mixture into each tin. Make sure to leave some room for figs and goat cheese. Place slied figs in the middle. Add pieces of goat cheese in. Sprinkle some sugar on figs. Bake for 25 - 30 minutes. Remove from oven and let them cool a little on wire rack.
4. Reduce water and balsamic vinegar until thickened.

Add a dash of olive oil and serve with garden salad.

Margaret River (Western Australia) food trails

2012-01-08T20:54:00.002+11:00

Hello from Margaret River! I am taking a day trip (3 hours drive from Perth) to this beautiful region of Western Australia. If you haven't been to Margaret River before, and would like to do a full day trip I would suggest leaving Perth very early in the morning say 7am or earlier. For a full day trip, you probably can have about 5 to 8 stops with a view of arriving back in Perth at about 9pm. If you are having a long holiday, it is worthwhile to stay a night or two in the region.

Top: Australia's longest jetty, Busselton Jetty; Bottom: Swimming area at Busselton Beach

Chilling out at Busselton Beach

A very lavendery ice cream at Cape Lavender

Truffles and iced chocolate at Margaret River Chocolate Company

Yoyager Estate, Margaret River

Dining Hall, Voyager Estate, Margaret River

Left: A glass of champagne; Right: Heirloom tomatoes with mozzarella, basil oil and sticky balsamic

Grilled pork cutlet spiced Nannup peaches with potato fondant and apple cider dressing

Crispy duck breast, cherry mint and watercress and cherry glaze

Cheese platter (D’Argental Lingot) at Leeuwin Estate with dates, pear and quince paste

What Joe eats in Margaret River:

Breakfast at Bunkers Beach Cafe - breakfast with a view!
Lavender ice cream at Cape Lavender - a little over priced but it is worth a try!
Chocolate truffles at Margaret River Chocolate Company - wonderful handmade truffles!
Lunch at Voyager Estate (booking is recommended) - beautiful estate, enchanting dining hall, gorgeous lunch with wide ranges of wine list and flawless services!
Dessert at Leeuwin Estate - Beautiful and greenish alfresco dining (note: services could be improved - they forgot my wine order)
Taste the 2009 Reserve Chardonnay at Xanadu
Try Rose and have a taste of Bordeaux at Laurances Wines

There are many other eateries and wineries in the region but what I mentioned above are the best of the region.

View Margaret River for the foodies in a larger map

What Joe eats for Christmas

2011-12-25T13:00:00.008+11:00

Gingerbread waffle with cardamom cream and brandy cherry syrup - recipe here

Christmasy gingerbread cookies with warm milk - recipe here

Pumpkin and goat cheese tart with baby spinach and English salad cream - recipe here

Homemade vanilla ice cream with happy holiday's gingerbread cookies - gingerbread cookies recipe and vanilla ice cream recipe

Apricot glazed ham shoulder with zucchini and green bean salad - recipe here

Christmas cake with brandy custard sauce - recipe here

Christmas cake with brandy custard sauce

2011-12-25T08:41:00.000+11:00

Finish your Christmas feast with this seductive Christmas cake and brandy custard sauce. It is quicker to make than Christmas pudding but tastes absolutely gorgeous.

Preparation: 30 minutes + standing time overnight
Cooking: 1 hour
Serves: 10 to 12 people

Ingredients:

500g of a variety of dry and candied fruits (halved or chopped coarsely)
1/2 cup of dark rum
1 cup of fine brown sugar
4 eggs
250g of unsalted butter at room temperature
1 cup of plain flour
1/4 cup of self raising flour
1 teaspoon of mixed spice
2 tablespoons of dark rum extra for brushing the finished cake

Brandy custard sauce
1 cup of full cream milk
250g of cream
1 teaspoon of vanilla bean
4 egg yolks
1/4 of caster sugar
1/4 cup of brandy

1. Mix the fruits and rum in a large mixing bowl. Cover with plastic wrap and keep it in a cool and dark place overnight.
2. Preheat oven to 150'c fan forced. Beat butter and brown sugar until fluffy. Add one egg and beat for a few minutes. Repeat until you beat all of the eggs. Add dry fruits and mix well. Add in sifted flour and spices. Pour the cake mixture into a non stick cake pan. Bake for one hour or until a cake tester come out clean. Remove from oven and brush the cake with rum while it is still hot.
3. Make brandy custard sauce. Heat milk, cream and vanilla in a sauce pan until the boiling point and remove from heat immediately. Beat egg yolks and sugar until thickened. Gradually add hot milk into the egg mixture. Return the mixture to pan over low heat. Stir until thickened - you know it is ready when it coats the back of the wooden spoon and you can run your finger along it. Add brandy and whisk to well combined.

Serve warm.

Apricot glazed ham shoulder with zucchini and green bean salad

2011-12-25T08:09:00.001+11:00

How could a traditional Christmas go on without a roasted turkey or ham? This is a real simple roasted ham recipe. Try changing apricot jam to honey or marmalade for different but lovely flavours.

Preparation: 30 minutes
Cooking: 1 hour and 45 minutes
Serves: 10 to 12 people

Ingredients:

1 cold smoked ham shoulder
250g of apricot jam
1 cup of dry sherry (dry fortified wine)
1/2 cup of English mustard
2 tablespoons of ground star anise
2 tablespoons of ground cinnamon
1/2 cup of brown sugar
1 teaspoon of ground black pepper corn
Whole cloves - about 3 dozens

Salad:
4 medium zucchini, cleaned and thinly peeled
3 cups of frozen green beans
1 litre of water
1 litre of iced water
2 tablespoon of lemon juice
A dash of olive oil
A dash of honey
Salt and pepper to taste

Methods:
1. Preheat oven to 180'c. Lift the skin of the ham off - leave the fat on. Cut the fat into diamond shapes. Rub cinnamon, pepper, and star anise over the ham. Add another layer of brown sugar.
2. Mix dry sherry with jam and brush it over the ham. Stick cloves into the middle of each diamond shape of the fat. Roast it on a roasting dish with an inch of water at the bottom for 1 hour and 45 minutes. Brush with the apricot jam and sherry mixture every 30 minutes. Leave some for glazing when it is out of oven.
3. Meanwhile, make salad. Cook green beans on high heat until they float onto the surface. Drain quickly and put them into the iced cold water immediately to stop them from cooking. Add all salad ingredients together. Mix well but gently. Top with grated Parmesan cheese.
4. Mix mustard with the remaining apricot jam and sherry mixture. Glaze the cooked ham and serve with fruit chutney, mustard and salad.

Pumpkin and goat's cheese tart with baby spinach and English salad cream

2011-12-25T07:24:00.001+11:00

This is a lovely tart. It is my favourite very healthy and tasty lunch recipe. If you don't like pumpkin, try beetroots instead. They also go very well with goat's cheese.

Preparation: 15 minutes + two hours chilling time
Cooking: 50 minutes
Serves: 8 to 10 people

Ingredients:

Shortcrust pastry
1 cup of of plain flour
100g of unsalted butter, chilled
1 egg
2 tablespoon of iced cold water

Fillings:
1/4 jap pumpkin, skin and seeds removed and halved
Water to cook the pumpkin - enough to cover the pumpkin
120g of goat's cheese
A dash of olive oil
2 eggs
1 cup of cream
Generous salt and pepper for seasoning

Salad cream:
1/2 cup of mayonnaise
3 tablespoons of apple cider vinegar
2 tablespoons of English mustard
A dash of olive oil
Salt and pepper to taste
Fresh baby spinach to serve with

Methods:
1. Prepare shortcrust pastry. Beat butter and flour until crumbling together. Add egg and beat again to form pastry dough. Add enough cold water to smooth the dough. Knead on flour dusted surface for 10 minutes and refrigerate for 2 hours.
2. Cook pumpkin. Bring pumpkin and water to boil over high heat. Reduce to low heat and let it simmer until pumpkin is almost cooked (do not over cook because it will be baked again) - about 10 to 15 minutes. Cool and slice to square pieces.
3. Slice goat's cheese to small pieces and refrigerate until needed.
4. Make salad cream. Beat all ingredients together with a spoon. Refrigerate until needed.
5. Preheat oven to 160'c. Knead pastry dough on a flour dusted surface to a round shape with 0.5 cm thick. Line it into a tart pan. Trim the edges to smooth them out evenly. Put a non-stick baking paper filled with 1/2 cup of raw rice or beans for blind baking. Bake for 12 minutes and remove the baking paper with raw rice and continue baking for 4 minutes. Cool.
6. Increase the oven temperature to 200'c. Beat eggs and cream together until well combined and add salt and pepper and beat gently to combine. Line cooked pumpkin pieces onto the pastry base. Top with goat's cheese, and pour the egg and cream mixture. Top with salt and pepper. Bake for 35 minutes. Remove from oven. Drizzle with a dash of olive oil.

Serve with baby spinach and chilled English salad cream.

Christmasy gingerbread cookies

2011-12-25T07:05:00.001+11:00

I like the Christmas holiday mood when I get to wake up and munch on these little guys on the Christmas day's morning in pyjamas. The kids will love them, I guarantee!

Preparation: 30 minutes + 2 hours chilling time
Cooking: 20 minutes
Makes: 10 santa clauses and 10 stockings

Ingredients:

Ginger bread cookies
3 cups of plain flour, sifted
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 cup of brown sugar
130g of unsalted butter, at room temperature
1 teaspoon of ground cinnamon
1 teaspoon of ground ginger
1 teaspoon of ground cloves
1/2 cup of treacle
1 egg

Royal icing:
1 eggwhite
2 cup of icing sugar
2 tablespoon of hot water (if needed)
Food colouring: red, yellow, and black

Methods:
1. Beat sugar and butter together until fluffy. Add cinnamon, ginger, cloves, treacle and egg and beat again until creamy.
2. Add sifted flour, baking powder and baking soda. Beat on a low speed to form a soft dough. Refrigerate for at least two hours.
3. Preheat oven to 160'c. Draw and cut santa face and stocking templates. Dust the bench with extra flour and roll out the cookie dough 0.5cm thick. Use the templates to cut out the cookie dough. Bake for 15 to 20 minutes. Remove from oven and let them cool completely.
4. Make royal icing. Beat one egg white with a heaped tablespoon of icing sugar at a time until thicken. Divide it into three batches. One batch white, the second one pale orange (a drop of yellow and red food colourings), and the other one for red. If it is too thick, add some hot water until getting your preferred density that you are happy to work with. Decorate the cookies with different colours of royal icing. Use a black food colour to make dots for the eyes of santa. Leave them to set (about two to three hours).

Gingerbread waffle with cardamom cream and brandy cherry sauce

2011-12-25T06:31:00.000+11:00

Get festive and make that magical Christmas moment with this lovely recipe. The smell of ginger, cinnamon, and butter will warm your house - a perfect holiday spirit lifting you can simply create.

Preparation: 15 minutes
Cooking: 10 minutes
Serves: 2

Ingredients:

1/2 cup of plain flour
1/4 teaspoon of baking powder
1/4 teaspoon of baking soda
A pinch of salt
1/2 tablespoon of caster sugar
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1/2 teaspoon of ground ginger
1 egg, separated york and white
50g of butter, melted and cooled to room temperature
1/2 cup of milk
1 tablespoon of treacle or honey

Cardamom cream
1/2 cup of crème fraîche
A pinch of ground cardamom

Brandy cherry sauce
10 cherries, seeds removed
1/2 cup of caster sugar
1/2 cup of water
1 tablespoon of brandy

Methods:

1. Make brandy cherry sauce. Combine cherry, sugar and water and bring it to boil over high heat. Reduce to low heat after reaching the boiling point. Let it simmer until the sauce reduce to half. Add
brandy and remove from heat. Cover with lid.
2. Make cardamom cream. Beat cream and a pinch of ground cardamom with a spoon. Chill.
3. Prepare the waffle batter. Reheat the waffle iron pan. Beat egg white until soft peak forms. Meanwhile mix all other ingredients together. Fold in the egg white. Pour the batter into pan. Cook for 3 to 5 minutes.

Serve warm with brandy cherry sauce and cardamom cream.

Merry Christmas from Santa

2011-12-24T19:08:00.000+11:00

I am wishing you a very merry Christmas filled with fond memories for the many years to come where loved ones, friends, foods, and smiles are the significant parts. Happy holidays!

Santa

Christmas town square cookies

2011-12-17T23:34:00.001+11:00

It's only seven days away until Christmas! I can already smell the butter, ginger, cinnamon, rum, and raisin in the air already. To me, Christmas is a perfect time to express appreciation to those who have helped and supported me over the year. The only way to say that for me is a homemade gift!

Thank you for reading my blog and giving me a sense of presence in this online that seems connected but not so connected world. I am glad we share the same passion, food!

If you are thinking of doing a last minute Christmas shopping this week, perhaps all you need is butter, brown sugar, ground ginger and cinnamon, flour, baking soda and baking powder, and treacle. A one stop shop with potential many varieties of gifts to be made!

Preparation: 30 minutes + 2 hours chilling time
Cooking: 20 minutes
Makes: 18 Amsterdam canal houses

Ingredients:

Ginger bread cookies
3 cups of plain flour, sifted
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 cup of brown sugar
130g of unsalted butter, at room temperature
1 teaspoon of ground cinnamon
1 teaspoon of ground ginger
1 teaspoon of ground cloves
1/2 cup of treacle
1 egg

Royal icing:
1 eggwhite
2 cup of icing sugar
2 tablespoon of hot water (if needed)

Methods:
1. Beat sugar and butter together until fluffy. Add cinnamon, ginger, cloves, treacle and egg and beat again until creamy.
2. Add sifted flour, baking powder and baking soda. Beat on a low speed to form a soft dough. Refrigerate for at least two hours.
3. Preheat oven to 160'c. Draw and cut simple templates of Amsterdam canal houses. Dust the bench with extra flour and roll out the cookie dough 0.5cm thick. Use the templates to cut out as many canal houses as possible. Use small square pieces of dough to decorate windows and doors of the houses. Make a small hole at the top of the house if you would like to make it as a Christmas decorative ornament. Bake for 15 to 20 minutes. Remove from oven and let them cool completely.
4. Make royal icing. Beat one egg white with a heaped tablespoon of icing sugar at a time until thicken. If it is too thick, add some hot water until getting your preferred density that you are happy to work with. Decorate the canal houses with royal icing. Leave them to set (about two hours).

Je t'aime, French madeleines!

2011-12-13T22:01:00.002+11:00

After a usual procrastination about why I am not living in France that I have to deal with myself every now and then, this is the only way out I can think of, French madeleines.

As the soft sponge hits my tongue and the buttery aroma travels through my nose and the sweetness ballet dance through my throat, my tears dry out. I am cured.

I have also provided some tricks for perfect madeleines.

Preparation: 10 minutes + at least 2 hours standing time
Cooking: 10 to 12 minutes
Serves: Makes 24 madeleines

Ingredients:

1/3 cup of plain flour
1 teaspoon of baking powder
A pinch of ground sea salt
1 teaspoon of vanilla extract
1 egg
1/4 cup of caster sugar
1/4 cup of full cream milk
40g of unsalted butter, melted and cooled
Icing sugar to dust.

Methods:

1. Sift dry ingredients together.
2. Beat egg and sugar until fluffy (at least five minutes). Add vanilla, butter and milk and continue beating until thick and creamy.
3. Add dry ingredients into the cream. Mix well. Refrigerate the batter as well as the non-stick madeleine pan for two hours. This will allow the cake to cook slowly in the oven and stop it to rise in the middle.
4. Preheat oven to 150'c for 10 minutes. Spoon in the chilled batter onto the centre of each madeleine indentation - about 3/4 full. Do not spread (it will slowly spread and form a perfect shape in the oven). Bake for 10 to 12 minutes. Remove from the oven and stand for a few minutes before tipping each madeleine out of the pan.

Dust with icing sugar and serve warm. Caution: One cake is going to make you want more.

Pan fried mckerel with nam jim - fresh and fast!

2011-12-12T17:38:00.000+11:00

My approach for weekday dinners is fresh and fast. This recipe is absolutely perfect for those who wants little work in the kitchen but big flavour rewards.

Growing up in Thailand, we hardly went to the fish market to buy fish. Farmers usually come to us when they have fresh fish available. After a quick glance at the fat king mckerel fish and a bargain direct with the farmer, my mum would walk into the kitchen and within minutes she conjured fresh and delicious dinner for me, my sister and my dad.

Preparation: 10 minutes
Cooking: 10 minutes
Serves: 2

Ingredients:

2 fillets of king mckerel fish
Sea salt and pepper to taste
4 tablespoons of vegetable oil
1 clove of garlic, crushed
2 bunches of broccolini, cut into 4cm length

Nam jim

4 fresh long chilli, seeds removed
1 tablespoon of chopped
1/2 cup of fish sauce
1/2 cup of lime juice
1 tablespoon of coriandar leaves, coarsely chopped

Methods:

1. Heat the oil in a frying pan over high heat for a few minutes. Meanwhile, rub generous salt and pepper over both sides of the fish. Lower the heat to medium and pan fry the fish for 4 to 5 minutes for each side. Remove from pan and rest.
2. Add garlic on the hot pan. Stir gently until golden brown. Then add broccolini and increase the heat to high. Add a pinch of salt and let it cook (without stirring) for a few minutes. Meanwhile, make nam jim. Mix all ingredients together.

Serve with steamed rice.

Shaa nom yen macarons

2011-12-12T16:54:00.000+11:00

French tradition with a little touch of Thai scent, these gorgeous macarons have a perfect combination. Great with earl grey tea if you would like to explore with new flavours. Milky, nutty and sweet. A truly nostalgic moment for me.

Serves: 18 macarons
Preparation: 30 minutes
Cooking: 25 minutes

Ingredients:

3 large egg whites
2 tablespoon of caster sugar
1 1/4 cup of icing sugar
1 cup of almond meal
2 teaspoons of Thai tea (Hand Thumb Up Brand), brewed

Shaa nom yen butter cream

70g of unsalted butter at room temperature
4 tablespoons of soy milk1 cup of icing sugar
1 teaspoon of Thai tea (Hand Thumb Up Brand), brewed

Methods:

1. Beat egg whites until soft peaks form. Then add in caster sugar, Thai tea brewed, beat until sugar dissolves.
2. Fold in sifted sugar and almond meal in 3 batches. Continue beating the batter by hand against the side of the mixing bowl for 15 minutes.
3. Pipe the pastry on a baking tray lined with a greased baking paper (leave each 2 cm apart). Tap the tray on a bench firmly - this is to release the air. And then allow the macarons to dry (approx. 15 minutes)
4. Preheat the oven to 130'c fan-forced.
5. Bake macarons for 20 minutes. Turn the oven off and leave the macarons inside the oven for another 5 minutes. Then cool on a rack. If the macarons stick on the paper, pour hot water on a folded tea towel underneath the rack to let the steam come through. This will help peel the paper easily.
6. Make the shaa nom yen butter cream. Beat all ingredients together until it forms a pale cream.
7. When the macarons cool completely, sandwich the macarons with the butter cream.

Jan's Chirstmas sherry trifle

2011-11-21T08:09:00.008+11:00

Hi All, I would like to introduce Jan from Dinner in Ten Minutes to you all. If you love to cook but don't want to miss out on the goss, her blog will get you out of the kitchen in 10 minutes! As a person, Jan is kind, gentle yet energetic and easy to speak with. This reflects on her recipes too - lovely, fast, fresh and easy. Thanks to Jan for bringing us this lovely sherry trifle!

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Photo courtesy: Jan from Dinner in Ten Minutes

I'm delighted to be writing for you all at My Delicious Blog. With Christmas fast approaching, it seems appropriate to write a delicious recipe, suitable for the Festive Season.

Christmas for me in Australia is quite different from what it was in my home country of England. I’ve tried to hold on to many of those early Christmas traditions. Turkey, ham, sausage meat, roast potatoes and brussel sprouts. Christmas pudding, mince pies with fresh cream, Christmas cake and my mum’s Christmas Sherry Trifle.

Considered old-fashioned and a little dated for a while, trifle is becoming fashionable again - and it’s easy to see why. It’s quick and easy to prepare, there’s no cooking involved and it can be prepared in advance. Perfect for Christmas catering - and a nice change from pavlova.

Let’s get started.

Preparation: 10 minutes
No cooking required
Serves: 8-10

Ingredients:

1 ready made sponge cake or flan case - around 8 oz / 220g
6-8 tablespoons Sherry (or fruit juice if you prefer no alcohol)
Fresh fruits of your choice - I chose strawberries (about 12), 1 small bunch seedless green grapes, around 15 cherries and 3 kiwi fruits (add as much fruit as you like)
Around 24 fl oz / 750 ml of ready-made thick custard
Around 20 fl oz / 600 ml of fresh cream, whipped to form firm peaks
2 or 3 passion fruits to decorate

Method:

Roughly break up the sponge cake/flan case and place in the bottom of a glass bowl (you want to be able to see the trifle ‘layers’ when it’s finished)
Pour over the sherry or fruit juice and let it soak in
Cut the strawberries and grapes in half
De-stem and de-stone the cherries
Peel the kiwi fruits and slice
Place all the fruits on top of the cake
Pour over the custard
Spoon the whipped fresh cream on top
Cover with plastic wrap and place in the fridge until required
Just before serving, cut the passion fruits in half, scoop out the pulp and decorate the top of your trifle with the pulp

How quick and easy was that!

It’s a good idea to use a very large spoon to serve your Christmas Sherry Trifle. You’ll want to be able to reach right down to the cake at the bottom.

If you enjoyed this recipe you may wish to visit my Dinner in Ten Minutes blog. You’ll find many tasty recipes that are quick and easy to prepare - most of them in ten minutes.

Thanks again Joe for inviting me to guest post on your blog. It was such a pleasure to meet you at the Eat Drink Blog Conference in Sydney recently.

Sunday lunch - the stylish yet simple way

2011-11-20T16:32:00.048+11:00

I am serving you today roasted chicken maryland with spiced herbs and zucchini and green bean salad, accompanied by homemade raspberry flavoured mineral water.

Preparation: 30 minutes (plus overnight standing time)
Cooking: 45 minutes (roasted chicken); 5 minutes (salad); and 15 minutes (flavoured mineral water)
Serves: 2

Ingredients:

Roasted chicken maryland with spiced herbs
2 pieces of chicken maryland, cleaned
2 cloves of garlic
1 teaspoon of coriander seeds
2 long dried red chilli - seeds removed
1 tablespoon of coriander leaves chopped finely
1 teaspoon of salt
Black pepper to taste
1 tablespoon of olive oil

Zucchini with green bean salad
2 small zucchini, sliced thinly
30 green beans, edges removed
1 litre of water
1 litre of water with iced cubes
Salt and pepper to taste
3 teaspoons of lemon juice
2 teaspoons of natural yogurt
2 teaspoons of olive oil
1 teaspoon of lemon zest

Raspberry flavoured sparkling mineral water
1/2 cup of raspberry
1/2 cup of caster sugar
1/2 cup of water
1 litre of sparkling mineral water, chilled

Methods:

1. To marinate the chicken, blend garlic. coriandar seeds and leaves and dried chilli together. Add salt and pepper and olive oil and mix well. Apply the sauce over the chicken pieces. Cover with a plastic wrap and refridgerate overnight.
2. Preheat oven to 200'c top and bottom heat. Take the chicken out off the fridge and stand until they reach room temperature. Roast chicken for 30 - 45 minutes.
3. Meanwhile, make raspberry syrup. Bring all ingredients to boil and let it simmer to thicken. Strain to remove the raspberry pulp. Cool. Pour in sparkling mineral water and stir well.
4. To make salad, cook green beans in simmering water for a few minutes. Rinse and transfer it in iced water. Add green beans and zucchini in a salad mixing bowl. Add lemon juice, yogurt, olive oil and salt and pepper. Mix to let the salad dressing coated on the greens well. Top with lemon zest.

Burnt Orange Cafe, Sydney (Australia)

2011-11-14T22:54:00.001+11:00

1108/1109 Middle Head Road, Mosman, New South Wales | tel: 02 9969 1120 | web

Be welcomed by a sea breeze as you are sitting down on a country coastal wooden chair in the verandah. Immerse yourself in the 180 degree stunning view of Sydney Harbour while waiting for your breakfast. So far, this is my most favourite cafe since I moved to Sydney - a cafe that feels like a holiday home.

Located in the old golf house since 1930's, this cafe now serves daily delicious breakfast, lunch and afternoon treats with Single Origin coffee. The egg benedicts on Tasmanian ham and brioche was beautifully cooked. If you are proud of your home, this will be another cafe you are proud to visit. It also houses a retail shop for homewares, home decors, gifts, linens, cookbooks... what more do I have to say?

The ultimate Australian dessert

2011-10-29T21:16:00.000+11:00

It's summer here in Sydney. At this time of year, all Australians' hearts always go for pavlova when it comes to desserts. Luscious, light, fresh, sweet and creamy - what more you do you need on a hot summer evening? It is a meringue-based dessert filled with freshly whipped cream and farm fresh strawberries and raspberries.

Preparation: 15 minutes
Cooking: 1 hour
Serves: 4

Ingredients:

2 egg whites
1/2 cup of caster sugar
1/2 teaspoon of white vinegar
1 tablespoon of corn flour
A dash of vanilla extract
200g of chilled thicken cream for whipping
1/2 cup of strawberries, halved
1/2 cup of raspberries

Methods:

1. Preheat the oven to 150'c fan forced. Beat egg whites until stiff or soft peaks formed.
2. Gradually add sugar, one tablespoon at a time while beating until glossy.
3. Sift in flour. Add vanilla extract and vinegar (vinegar will make the meringue soft in the inside). Continue beating to smoothly combined.
4. Reduce the heat to 130'c. Pile the meringue to form a round cake-like shape making a small hollow in the centre for adding fillings. Bake for one hour at the centre of the oven. Leave it to completely cool before adding fillings.
5. Whip cream until thicken. Add cream in the centre of the meringue and top with fresh fruits. Serve immediately.

When the Indian subcontinent meets the Mediterranean

2011-10-29T20:44:00.001+11:00

Food is like culture. When mixed, it becomes a vibrant and colourful dish - just like this tandoori chicken wings with pearl couscous salad. The blend of vivid orange and charred colours give you a hint of aromatic spices and succulent and juicy meat. The gold, red and avocado green against the turquoise plate tickles the sense of freshness and the Mediterranean air. If you are not mouthwatering, there has got to be something wrong with your eyes!

Preparation: 30 minutes + standing time
Cooking: 45 minutes
Serves: 2

Ingredients:

Tandoori chicken wings
6 chicken wings, cleaned and rinsed
1/2 cup of natural yoghurt
1 teaspoon of ginger, finely grated
1 clove of garlic, finely grated
2 teaspoons of lemon juice
1/2 teaspoon of garam masala
1/2 teaspoon of sweet paprika
1/2 teaspoon of tumeric
1/2 teaspoon of ground coriander seeds
A dash of olive oil

Pearl couscous salad
1 tablespoon of olive oil
1 clove of garlic, finely grated
125g of pearl couscous
1 1/4 cup of water
A pinch of salt and pepper
1 tablespoon of olive oil
1/2 cup of red onion, diced
1/2 cup of avocado, diced
1/2 cup of red tomatoes, diced
1/2 cup of red capsicum, diced
Lemon wedges and extra natural yoghurt to serve

Methods:

1. Marinate the chicken wings with all the ingredients. Wrap with a plastic wrap and refrigerate for at least two hours.
2. Preheat the oven to 180'c.
3. Grill marinated chicken wings for 45 minutes.
4. In a frying pan, heat the oil over the medium heat. Add garlic and stir gently until golden. Add in couscous and water. Let it simmer on low heat until cooked - covered with lid (about 8 minutes). Turn the heat off. Add salt and pepper and oil. Keep it covered and let it continue to cook and completely cool.
5. Add salads into the cooled pearl couscous. Top with tandoori chicken wings and serve with lemon wedges and extra yoghurt.

Coconut and almond pear cake

2011-10-16T18:29:00.001+11:00

A picnic is always necessary when I feel like I am turning into a stay-at-home person. This pear cake is a moist and wholesome. A soft picnic rug is laid out under a shady tree. Shoes off. A hot cup of earl grey. It is good to be lazy sometime!

Preparation: 15 minutes
Cooking: 60 minutes
Serves: 7-10 pieces

Ingredients:

150g of unsalted butter at room temperature
3/4 cup of caster sugar
2 eggs
1/2 cup of coconut cream
1 1/2 cups of plain flour
1/4 cup of almond meal
2 teaspoons of baking powder
1 cup of milk
2 pears, peeled and halved
Icing sugar to dust

Methods:

1. Grease a loaf cake tin with butter. Place halved pears at the bottom of the tin. Preheat oven to 160'c fan forced.
2. Beat butter to soften for a few minutes. Add sugar in three additions and beat to make a fluffy butter cream.
3. Add one egg at a time and continue beating. Then add coconut cream and beat again quickly to combine.
4. Add flour, almond meal. baking powder, and milk. Use a silicone spatula to bring the mixture together.
5. Pour the cake mixture into tin. Bake for 60 minutes at the bottom of the oven. Check after 40 minutes and if the top starts to golden, use an aluminum foil to cover to protect the top from being grilled and continue baking. Stand cake in pan for 10 minutes with a damp tea towel covered before transferring it onto a rack to completely cool.

Serve warm.