Monday, December 13, 2010

CSR Bake A Difference - Macaron on Cupcake

Macaron on cupcake

Christmas is just 11 days away and I am excited on the ideas of Christmas baking I have in mind.  This macaron on cupcake is one of them. I always have a thing for macaron and last year I spent most of my Sunday afternoon baking cupcake with different flavor. Well this year, why not combining those 2 of my favorite sweet things together for bake a difference post?
This fund raising event of Bake a difference encourage people to bake their Christmas presents instead of buying them and donate the money they save to Mission Australia. You can make donation here. CSR will match each donation dollar up to $100,000.00. This year I am honored to be able to be a part of this great cause by baking Macaron on Cupcake.



Macaron On Cupcake

Basic Macaron Shells Ingredients
225g Pure Icing Sugar
140g Almond Meal
100g Aged Egg Whites (One day Old)
1 teaspoon Egg White Powder

Method
1. Line two baking trays with baking paper.

2. Combine the icing sugar and almond meal. Sift together twice, discarding anything remaining on the sieve.

3. In Electric Mixer, beat the egg whites until stiff peaks form. Add the food coloring to the egg whites.

4.  Fold the sifted sugar and almond meal into the egg whites, continuing to fold until the mixture is glossy and moves slowly when the bowl is tilted.

5. Spoon the mixture into a piping bag fitted with 5 mm plain piping nozzle. Pipe rounds onto the baking tray. Spacing them approximately 2 cm apart. Tap the tray firmly on the bench a couple of times to knock out any air bubbles

Macaron on cupcake

6. The macaron shells must now stand at room temperature until crust forms ( this may take up to 1- 2hours, depending on the humidity of the room). When they are ready, you should be able to touch one lightly and have no mixture stick to your finger.

7. Preheat oven to 130°C

8. Place macaron shells into the oven. Bake for 10-12 minutes

Macaron on cupcake

9. Once the macaron firm to touch, remove them from the oven and cool completely on the baking tray.

Macaron on cupcake


Vanilla Cupcakes

Ingredients
120g Plain Flour
140g Caster Sugar
1 1/2 teaspoon baking powder
Pinch of Salt
40g Unsalted Butter, at room temperature
120ml Whole Milk
1 Egg
1/4 teaspoon Vanilla Extract

Method
1. Preheat oven to 170°C

2. Put the flour, sugar, baking powder, salt and butter in a electric mixer with paddle attachment (or you can use the handheld electric whisk).. Beat on slow speed until get a sandy consistency and everything is combined. Gradually pour in half of the milk and beat until the milk is just incorporated.

3. Whisk the eggs, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Scrape the side of the bowl with rubber spatula. Continue mixing for a couple more minutes until the mixture smooth. Do not over mix.

4.Spoon the mixture into the paper cases until two-thirds full.


Macaron on cupcake

5.Bake for 20-25 minutes or until light golden. Leave the cupcakes to cool slightly int the tray before turning out onto the wire cooling rack to cool completely.


Cream Cheese Frosting

Ingredients

300g Icing Sugar, sifted
50g Unsalted Butter, at room temperature
125g Cream Cheese, cold

Method
1. Beat the icing sugar and butter together on medium slow speed until the mixture comes together and is well mixed.
2. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes.


When the cupcakes are cold, pipe the Cream Cheese frosting n top and decorate with Macaron and I used green tea button, which I bought them in Japan for decoration.

Macaron on cupcake

Isn't these look like snowman?

Macaron on cupcake

I really had some fun making this macaron on cupcake for Bake a Difference. Thank you to Penny from Jeroxie, Addictive and Consuming for hosting this event.

Friday, December 10, 2010

Sticky Date Pudding with Butterscotch Sauce

(Adapted from "Poh's Kitchen"- Poh Ling Yeow)

Sticky date pudding with Butterscotch sauce

If you watch Masterchef Australia Season 1, you must remember the runner up contestant, Poh Ling Yeow. I am the biggest fan of her cooking. I always find her cooking very stylish and very interesting. Although, I was very dissapointed when she didn't win the "Masterchef' tittle and I made a promise to myself, if she were going to publish a book one day, on the first week she launch the book, I would rush myself to bookstore to buy her cook book. Approximately 1 year and few months later, she's not only made her dream come true but she made mine as well.  She publish the cookbook called "Poh's Kitchen". Big yay!

The recipes on her cookbook is exactly like what I imagined in my mind, which in my opinion is more for home cook and introducing the food from many countries, from Asian to Western dishes. This sticky date pudding with butterscotch sauce is really caught my eye. Sticky date pudding may sound simple and traditional but as Poh mentioned on her book "This is an oldie but a Goodie", which I am totally agree. 

Here it is, I present you Poh's version of Sticky date Pudding with Butterscotch Sauce.



Sticky Date Pudding with Butterscotch Sauce


Ingredients
200g Dates, pitted and chopped
1 cup (250ml) Water
1 teaspoon Bicarbonate of Soda (Baking Soda)
1 teaspoon Ginger, finely grated
100g Unsalted Butter, softened
145g Caster Sugar
2 Eggs
1 teaspoon vanilla bean paste or vanilla extract
185g Flour, sifted
2 1/4 teaspoon Baking Powder, sifted
Double Cream, to serve
Strawberries, to serve


Method
1. Preheat oven to 170°C


2. Line a 20cm round cake tin with baking paper. Place the dates, water and bicarbonate soda in a small sauce pan and bring to the boil. Set aside and cool


Sticky date pudding with Butterscotch sauce

3. In an electric cake mixer, cream the butter and sugar until pale and fluffy. Add the eggs one by one, beating thoroughly each time. Add the vanilla, fold in the flour and date mixture.

Sticky date pudding with Butterscotch sauce

4. Bake on the middle shelf for approximately 35 minutes or until a skewer inserted in the centre of the pudding comes out clean.

Sticky date pudding with Butterscotch sauce


Butterscotch Sauce

Ingredients
100g Unsalted Butter
220g Brown Sugar
125ml Pouring Cream

Method
Combine butter, brown sugar and cream in a saucepan and bring to the boil. Remove from the heat and set aside until required

Sticky date pudding with Butterscotch sauce

Serve the pudding warm with a large spoonful of the butterscotch sauce drizzled directly onto the pudding, a dollop of double cream and strawberries on the side.

Sticky date pudding with Butterscotch sauce

Saturday, November 27, 2010

Tiramisu

Tiramisu

Tiramisu.. Yummm... What do I love the most about Tiramisu? Everything in it. It's quick and easy dessert. I always enjoy making this sweet treat and the balance combination of coffee and mascarpone is always comfort me. Here they are, I present you my favorite desert of all time. 


Tiramisu




Tiramisu


Ingredients
500g Mascarpone
4 Egg Whites
240 ml strong Espresso
185ml Coffee Liquor 
Cocoa Powder, to serve
Dark Chocolate, shaved, to serve
500g packed of Savoiardi Biscuit


Zabaglione
4 Egg Yolks
100 g Caster Sugar
80 ml Coffee Liquor


Method
1. For Zabaglione, whisk Egg Yolks and sugar in a heatproof bowl over a saucepan of gently simmering water until thick and pale (4-5 minutes). Add Coffee Liquor and whisk until tripled in volume and mixture holds a trail. Cool. 

Tiramisu

2. Place mascarpone in a bowl and beat until smooth, add zabaglione and fold to combine, In a separate bowl, whisk egg whites until soft peaks form, then gently fold through zabaglione mixture.

3. Combine espresso and Coffee Liquor in a bowl. Dip biscuits in espresso liquid, place 2 in each base of 6 serving glasses, top each with 1/4 cup zabaglione mixture and repeat twice more with biscuits and zabaglione mixture. Refrigerate for 3 hours or overnight. Serve dusted with cocoa and chocolate shavings.

Tiramisu

I'm craving for second round.

Tiramisu

Thursday, November 18, 2010

Crumbed Lamb Cutlets with Brandy Sauce

Lamb  Cutlet

This Crumbed Lamb Cutlets recipe is inspired by Australian Good Food Magazine on November Edition. This dish is  perfect for weekend cooking when I just want to feel lazy at home and eat comfort food. I like to eat my lamb with drizzling sauce and adding my way of cooking mashed potato. To be honest, I don't cook Lamb very often and I normally use this brandy sauce when I cook beef fillet steak. I love the crunchiness of the crumbed lamb cutlets, the lamb itself is also moist and tender. The sweet corn potatoes is actually hubby's favorite dish. He always asking for more. Well, I guess he also deserves to be spoiled after he recovered from gout last week. Overall, this dish is becoming one of our weekend dish or quick fix weeknight dinner. 

Crumbed Lamb Cutlets with Brandy Sauce

Ingredients
12 Trimmed Lamb Cutlets
1 tablespoon Olive Oil
30g Butter, plus 30g Extra, melted
1 cup (70g) Fresh Bread crumbs
2 tablespoon chopped Thyme Leaves, plus sprigs to serve
1 Garlic Clove, finely chopped
2 1/2 teaspoon Dijon Mustard
Cooked Spinach

300ml Beef Stock
45ml Brandy 


Method
1. Preheat Grill on high. Line two baking trays with baking paper

2. Season Cutlets well. Heat oil and butter in a large frying pan on high until butter is foaming. Cook Cutlets in batches for 1-2 minutes each side until lightly browned. Remove from pan. 

Lamb  Cutlet

3. To make a brandy Sauce: Pour off the butter from the pan, add the brandy away from the heat, then reduce over a low heat. Add the stock, bring to the boil and reduce by two thirds. Season to taste.

4. Mix together extra butter, bread crumbs, thyme and garlic in a bowl. Brush one side of each cutlets with mustards. Press bread crumbs mixture over mustard to evenly coat. Place cutlets, crumbs sides up, on prepared trays. Grill for 3 minutes, until golden.

Lamb  Cutlet

Sweet-corn Potatoes

Ingredients
250g Mashed Potato
200g canned Sweet corn, well drained
75 g Bread Crumbs
1 small Egg Yolk
30 ml Olive Oil

Method
1. Place the mashed potatoes in a bowl and season to taste. Add the sweet corn, bread crumbs and egg yolk and bind to a firm mix. Shape into 4 evenly sized balls, then flatten to make patties.

Lamb  Cutlet

2. Heat the oil in a non-stick frying pan and fry the patties for 2-3 minutes on each side, until golden.

Serve the cutlets on the plate with sweet corn potato cakes and cooked spinach. Drizzle with the brandy sauce.

Lamb  Cutlet

Sunday, November 14, 2010

Mini Lemon Meringue Pies

(Adapted from Australian Good Food Magazine, November 2010 Edition)

Lemon Merigue

I've been abandoned my little blog after having a rough week with minor car accident and hubby's swollen foot. Hubby is feeling much better now and our car will be on the repair soon. Well, at least things are sorted bit by bit and it's time for me to reunite with my blog. Last but certainly not least,  I deserve something sweet to end the week. 

I was flicking through on November Issues, Australian Good Food Magazine and this Mini Lemon Meringue Pie caught my attention. It's cute, sweet and only need 4 ingredients. We have a lemon tree growing numerously on our backyard at this time of the year, which normally we give away to our friends or neighbor.

I made some amendment on the last step of the recipe. According to the magazine gas blow torch was mentioned to brown the tops of the meringue. Unfortunately, I don't own one in my kitchen, instead I put them in the oven for few minutes. I must admit that I didn't achieve the brown color on the top of the meringue, I wish I have one of this gadget at this stage. Well, as time is approaching close to Christmas, I could add gas blow torch along with ice cream machine on my christmas wish list.


Mini Lemon Meringue Pies

Ingredients

Lemon Curd
250g Caster Sugar
125g Unsalted Butter
Finely Grated rind of 4 Lemons, plus 250ml Lemon Juice
4 Eggs, lightly beaten

Meringue
3 Egg Whites
165 g Caster Sugar

Method
1. Preheat the oven to 120ยบ C. Meanwhile, combine sugar, butter, lemon rind and juice in a heatproof bowl. Set over a pan in simmering water on medium-low heat. Stir until butter melts. Remove from heat. Cool for 10 minutes. Add eggs and cook, stirring constantly, over pan of barely simmering water on low heat for 15 minutes, or until curd thickens and coats back of a spoon.

Lemon Merigue

2. Strain into a jug and divide between 1/4 cup capacity of each shot glasses. Chill for 30 minutes.

Lemon Merigue

3. To make meringue, using an electric mixer, beat egg whites until soft peaks form. Add sugar, 1 tablespoon at a time, beating constantly until thick and glossy. Spoon into pipping bag fitted with a 5 mm round nozzle. 

Lemon Merigue

4. Bake for 10-15 minutes. Leave in the switched-off oven for 30 to 45 minutes to dry and cool completely.

Lemon Merigue

How can I resist this sweet temptation?

Lemon Merigue

Tuesday, November 2, 2010

Profiteroles with Coffee Mascarpone and Chocolate Sauce - Guest Post on Kimbas Kitchen

Profiteroles-8.jpg

About couple weeks ago, Kimbas kitchen announced on twitter, " Would you like to be my guest blogger of the month?". I was immediately interested and excited on her idea. It would be an excellent idea to shine my food blog. I decided to do a sweet thing for Kimbas Kitchen's  guest post. I always love mascarpone cheese and coffee, the combination of two of them into one are mouth watering.

Please check out Kimbas Kitchen to explore the recipes for Profiteroles with Coffee Mascarpone.

Monday, November 1, 2010

The Ultimate Steak Sandwich

The Ultimate Steak Sandwich

I always believe the old saying, "The way to get a man's heart is through his stomach". According to my hubby, I made a killer steak sandwich. He made top 10 list of his favorite food and this steak sandwich is apparently falls under his top 5. This may be sounds tacky but compliment from hubby is always means heaven to me. 

Enough said about me, this steak sandwich is suitable for quick dinner fix or brunch at times. I normally use turkish pocket for steak sandwich, which I get them from the deli in Victoria Market but they ran out very quickly if you don't get there early in the morning, so this time I use Olive focaccia.  

The balance of Onion Jam, Homemade Aioli and Tomato Chutney on the top of the scotch fillet steak are amazingly delicious. 

The Ultimate Steak Sandwich

The Ultimate Steak Sandwich

Ingredients
2 tablespoon Vegetable Oil
175 g Scotch Fillet
50 g Button Mushroom, chopped but not too thin
2 Rashers streaky bacon
Egg, to fried
Washed Spinach
Focaccia or Turkish Pocket
Onion Jam (see below recipe)
Aioli (see below recipe)
Tomato Chutney (see below recipe)

Method
1. Heat 1 tablespoon of the vegetable oil in a frying pan, add the mushroom and cook well, season to taste and put aside.

2. Heat a pan until smoking, season the steaks with salt and pepper.  Wrap few mushrooms, few spinach leaves in slice bacon and secure with a cocktail stick, place them on the hot pan and cook until it's browned. Brush the steaks with oil and cook until steaks are done to your liking.

The Ultimate Steak Sandwich

The Ultimate Steak Sandwich

3. Meanwhile toast the focaccia, spread the aioli, then top the bases with spinach. Arrange the steak on top, followed by generous dollop of tomato chutney, onion jam and fried egg.

4. Close the focaccia half way through, and arrange the sandwich with bacon sticks on top and the side. Serve with some crispy french fries.

The Ultimate Steak Sandwich



Short order of Onion Jam, Aioli and Tomato Chutney

The Ultimate Steak Sandwich

Onion Jam

Ingredients
45 ml Olive Oil
15 g Unsalted Butter
2 Onions, thinly sliced
40 g Sugar
1 teaspoon picked fresh thyme leaves
100 ml White Wine Vinegar
Salt and Pepper, to taste

Method
1. Heat the oil and butter in a pan, add the onions, sugar and thyme. Cook over a low heat for 10-12 minutes until golden, soft and caramelized.

2. Add the vinegar, cook for a further 10 minutes until the onions take on a sweet and sour flavor, remove and season to taste and allow to go cold


Aioli

Ingredients
3 Egg Yolks
1 teaspoon Dijon Mustard
1 teaspoon White Wine Vinegar
Salt and freshly ground white pepper
1 Garlic Cloves, crushed
250 ml Vegetable Oil
2 teaspoon Lemon Juice

Method
1. Place the egg yolks, mustard, crushed garlic salt and pepper, white wine vinegar on a food processor.

2. With motor running, add the oil continuously until it begins to thick in texture. Add the lemon juice and adjust the seasoning to taste.


Tomato Chutney

Ingredients
400 ml Cider Vinegar
200 g Sugar
3 Garlic Cloves, crushed
2 cm piece root Ginger, finely grated
1 1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1.5 kg Dice Tomatoes
2 Granny Smith Apples

Method
1. Place the vinegar, sugar, garlic and ginger and spices in a large pan, slowly bring the contents to boil, stirring regularly until sugar has dissolved.

2. Lower the heat, add the tomatoes and apples, cook over low heat for 30 minutes to 1 hour. Cool before use.

The Ultimate Steak Sandwich

Monday, October 25, 2010

Mini Cheesecakes with Macerated Berries

Cheese-Cake-8.jpg

Have I told you that I have a thing for cream cheese? No matter it's on the icing or filing for the cake. They are so delicious. I should have made this couple weeks ago when my oven broke down but the idea just came up after everything is fixed as they are not baked but refrigerated overnight. However, this dish is on my must to do recipe list and I always spoil myself with sweet treat on Sunday afternoon. 

The advantage of making mini cheesecake, of course that all the hard work is done well in advance, this is suitable for those who plan for party or special occasion on the day after.  

Mini Cheesecake with Macerated Berries

Ingredients
100 g Sweet Biscuit Crumbs
90 g Toasted Flaked Almonds, lightly crushed
90 g White Chocolate, chopped, melted
60 g Unsalted Butter

Filling
2 teaspoons Powdered Gelatine
250 g Cream Cheese
90 g Caster Sugar
1 teaspoon finely grated Orange Zest
2 tablespoons Orange Juice
125 ml Cream, whipping
1 Egg White, at room temperature

Method
1. Lightly grease a 12 hole standard muffin tin, Line each hole with two long strips of baking paper in the shape of a cross to hep remove the cheesecake.


Cheese-Cake-1.jpg

2. Put the biscuit crumbs, almonds, white chocolate and butter in a bowl and stir until just combined.

Cheese-Cake-2.jpg

3. Divide the mixture among the muffin holes and use the small cup (anything that slightly smaller than the muffin hole) to press it over the bases and up the sides, smoothing with the back of a spoon. Refrigerate the crust while preparing the filling.

Cheese-Cake-3.jpg

4. To make the filing, put 1 tablespoon water in a small bowl and sprinkle with gelatine. Leave gelatine to sponge and swell.

5. Beat the cream cheese, sugar and orange zest in a small bowl with electric beaters until light and creamy. Beat in the orange juice until combined. Stir in the gelatine mixture.

Cheese-Cake-4.jpg

6. Whip the cream until soft peaks form. In a separate bowl, whisk the egg white with a clean whisk until soft peaks form. Fold the cream and egg white into the cream cheese mixture. Spoon into the prepared crust and refrigerate for several hours or overnight or until set.

Cheese-Cake-5.jpg


Macerated Strawberries


Ingredients
250g Mix Strawberries and Blueberries
1 tablespoon Caster Sugar
1/4 teaspoon finely grated Orange Zest
2 tablespoons Orange Juice


Method
Cut the strawberries and blueberries into small pieces. Combine the berries with sugar, orange zest and orange juice and refrigerated for several hours

Cheese-Cake-6.jpg

To serve, carefully remove the cheesecake from the muffin tin and top with few berries

Cheese-Cake-7.jpg

Wednesday, October 20, 2010

Churros with Dark Chocolate Dip

Churos-Hot-Chocolate-4.jpg

What is your comfort food? This Churros dips in Dark Chocolate Sauce is definitely falls under one of my comfort food category. I love sweet and fried food, guilty!. Who needs San Churro while you can make your own and indulge yourself for rich late night snacks or breakfast snacks?

Here they are for the one who has sweet tooth like me.


Churros with Dark Chocolate Dip


Ingredients
110 g Caster Sugar
1 teaspoon Ground Cinnamon
30 g Butter
150 g Plain Flour
1/2 teaspoon finely grated Orange Zest
1/4 teaspoon Caster Sugar
2 Eggs
Vegetable Oil, for deep frying


Method
1. Combine 110 g Caster Sugar and Cinnamon. Spread mixture out on a plate

2. Put the Butter, Flour, Orange Zest, Caster Sugar, 170 ml Water and pinch of salt in a sauce pan. Stir over low heat until the butter softens and forms a dough with the other ingredients. Continue to cook for further 2-3 minutes, stirring constantly, until the dough forms a ball around the spoon and leaves a coating on the base of the pan.

Churos-Hot-Chocolate-2.jpg

3. Transfer the dough to a food processor and with the motor running, add the eggs one at a time. Do not over work, if the dough is to soft, return it to the pan and cook, stirring over low heat until it is firmer. Spoon the dough into a piping bag fitted with 1/4 inch nozzle

4. Heat the oil in a wide sauce pan. Pipe 8-10 cm lengths of batter into the oil, a few at a time. The easy technique is to pipe with one hand and cut the batter off using kitchen scissors in the other hand

5. Cook the churros for about 3 minutes or until puffed and golden, turning once or twice. Drain on paper towel. While still hot, toss them in the sugar cinnamon mixture and serve at once

Churos-Hot-Chocolate-3.jpg


Dark Chocolate Sauce


Ingredients
2 Tablespoons Corn Flour
500 ml Milk and 2 Tablespoons, extra
200 g Dark Chocolate
Sugar, to taste


Method
1. Mix the corn flour and 2 Tablespoons to form a smooth paste.

2. Put the chocolate and remaining milk in a sauce pan and whisk constantly over low heat until just warm. Add the corn flour paste. Whisking constantly, cook the mixture until it just begins to boil.

Churos-Hot-Chocolate-1.jpg

3. Remove from heat, add sugar to taste and whisk for 1 minute.  Serve with the Churros


Churos-Hot-Chocolate-.jpg

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