tag:blogger.com,1999:blog-31542179168065129202024-03-13T12:57:35.074+11:00Gourmet WorldMy passion in cooking and baking makes me to test and try recipes collected from friends and my recipes books. This blog is dedicated to the tested and tasted recipes that i had enjoyed. Even though none of this comes out from my own recipes, but still, i be devoted to and take pleasure in it.Family Bloghttp://www.blogger.com/profile/09681753764281486393noreply@blogger.comBlogger115125tag:blogger.com,1999:blog-3154217916806512920.post-61311814503949766912014-05-06T23:04:00.000+10:002014-05-06T23:04:19.539+10:00Banana Chocolate Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-ash3/t1.0-9/10273906_732900970065815_259425349021015186_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" border="0" class="spotlight" height="400" src="https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-ash3/t1.0-9/10273906_732900970065815_259425349021015186_n.jpg" width="240" /></a></div>
<br />
Ingredients :<br />
<br />
200gm granulated white sugar<br />
130gm all-purpose flour<br />
35gm cocoa powder<br />
3/4 tsp baking powder<br />
3/4 baking soda<br />
1/4 tsp salt<br />
1 large egg<br />
1/2 cup mashed ripe bananas<br />
1/2 cup warm water<br />
1/4 cup milk<br />
1/4 cup canola oil<br />
3/4 tsp vanilla essence<br />
<br />
Method:<br />
<br />
1. Preheat oven to 180 degree C and place rack in the center of the oven. Line 12 regular muffin cups with paper liners.<br />
2. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt.<br />
3. In another large bowl, whisk together the egg, mashed banana, water, milk, oil, and vanilla. Add the wet ingredients to the dry ingredients and stir or whisk until combined.(The batter is quite thin). Pour or scoop the batter into the muffin cups, about 3/4 full and bake for about 20 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool on wire rack.<br />
Family Bloghttp://www.blogger.com/profile/09681753764281486393noreply@blogger.com0tag:blogger.com,1999:blog-3154217916806512920.post-10117916049841412492013-11-21T16:12:00.000+11:002013-11-21T16:12:24.067+11:00APPLE CRUMBLE SLICE<br />
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<a href="http://3.bp.blogspot.com/-cwcWfFN9-u8/Uo2Sn13h0qI/AAAAAAAAA0k/yuXdRx7yX4c/s1600/1426351_654628684559711_1852967877_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-cwcWfFN9-u8/Uo2Sn13h0qI/AAAAAAAAA0k/yuXdRx7yX4c/s320/1426351_654628684559711_1852967877_n.jpg" width="240" /></a></div>
<br />
<br />
INGREDIENTS :<br />
<br />
2 1/4 cups plain flour<br />
1/3 cup brown sugar<br />
180g butter,chilled, chopped<br />
2 tbsps chilled water<br />
4 granny smith apple, peeled, cored, sliced<br />
1 tbsp caster sugar<br />
1/2 small lemon juiced<br />
1/3cup sultanas<br />
1/4 cup rolled oats<br />
1/3 cup shredded coconut<br />
<br />
METHOD:<br />
<br />
1.Preheat oven to 180C.Light grease a 3cm deep, 16cm X 26cm (base) slab pan. Line with baking paper, allowing 2cm overhang at both long ends.Process flour,brown sugar and butter in a food processor until mixture resembles breadcrumbs. Add 1 1/2 tbsps chilled water. Process until mixture just comes together, adding more water if required.<br />
<br />
2.Wrap 3/4 cup dough in greaseproof paper. Refrigerate until firm. Press remaining dough into prepared pan. Bake for 20-25 minutes of until light golden.Allow to cool completely in pan. <br />
<br />
3. Meanwhile, place apples, caster sugar and 1 tbsp lemon juice in a saucepan. Stir over low heat until sugar dissolved.Increase heat to medium-low.Cover and cook, stirring occasionally 15 minutes or until soft and pulpy. Allow to cool completely.Stir in sultanas.<br />
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4. Spoon apple mixture over pastry base.Coarsely grate chilled dough into a bowl. Add oats and coconut.Stir to combine.Sprinkle over apple mixture. Bake slice for 35-40 minutes or until golden. Allow to cool completely in pan. Serve.Family Bloghttp://www.blogger.com/profile/09681753764281486393noreply@blogger.com0tag:blogger.com,1999:blog-3154217916806512920.post-40583432734861157372013-11-13T18:33:00.000+11:002013-11-13T18:33:21.177+11:00LAMINGTON<br />
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<a href="http://3.bp.blogspot.com/-k4taoy3PF3w/UoMjrNKgszI/AAAAAAAAAz4/BXT6r8Ov9pQ/s1600/DSCN2421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-k4taoy3PF3w/UoMjrNKgszI/AAAAAAAAAz4/BXT6r8Ov9pQ/s320/DSCN2421.JPG" width="240" /></a></div>
<br />
<br />
INGREDIENTS:<br />
<br />
125gm butter, softened<br />
1 cup caster sugar<br />
1/2 tsp vanilla extract<br />
3 eggs<br />
1 3/4 cups self-rasing flour, sifted<br />
1/2 cup milk<br />
2 cups desiccated coconut<br />
<br />
ICING<br />
<br />
3 1/2 cups icing sugar mixture<br />
1/4 cup cocoa powder<br />
1 tbsp butter,softened<br />
1/2 cup boiling water<br />
<br />
METHOD:<br />
<br />
1. Preheat oven to 180C fan-forced. Greased a 20cm x 30cm lamington pan. Line with baking paper, leaving a 2 cm overhang on all sides. Using an electrical mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beat well after each addition (mixture may curdle).<br />
<br />
2. Sift half the flour over butter mixture.Stir to combined. Add half the milk.Stir to combined. Repeat with remaining flour and milk. Spooned into prepared pan. Smooth top. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto wire rack.Cover with clean tea towel. Set aside, overnight.<br />
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<a href="http://2.bp.blogspot.com/-Budi8vFLZ88/UoMm_0YQ3_I/AAAAAAAAA0E/6A3Zpyk2fl4/s1600/601132_650765834945996_677403756_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-Budi8vFLZ88/UoMm_0YQ3_I/AAAAAAAAA0E/6A3Zpyk2fl4/s320/601132_650765834945996_677403756_n.jpg" width="240" /></a></div>
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<br />
3. Make icing : Sift icing sugar and cocoa powder in a bowl. Add butter and boiling water. Stir until smooth.<br />
<br />
4. Cut Cake into a pieces.<br />
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<a href="http://1.bp.blogspot.com/-xhOh49HXQhs/UoMoDKxt2YI/AAAAAAAAA0M/NAugRvurc08/s1600/DSCN2415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-xhOh49HXQhs/UoMoDKxt2YI/AAAAAAAAA0M/NAugRvurc08/s320/DSCN2415.JPG" width="320" /></a></div>
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<br />
5. Place coconut in a dish.Using a fork, dip one piece of cake in icing, shake of excess. Toss in coconut. Place on a wire rack over baking tray. Repeat with other remaining cake, icing and coconut. Stand for 2 hours or until set. Serve.<br />
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<a href="http://4.bp.blogspot.com/-ug5clLjuT6Y/UoMoSnCeL1I/AAAAAAAAA0U/cJy-C0JTT_k/s1600/1458442_651091398246773_1537590908_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-ug5clLjuT6Y/UoMoSnCeL1I/AAAAAAAAA0U/cJy-C0JTT_k/s320/1458442_651091398246773_1537590908_n.jpg" width="240" /></a></div>
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Family Bloghttp://www.blogger.com/profile/09681753764281486393noreply@blogger.com0tag:blogger.com,1999:blog-3154217916806512920.post-66560165407978467232013-11-13T14:55:00.000+11:002013-11-13T14:55:50.517+11:00ROSELLAS JAM<br />
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<a href="http://2.bp.blogspot.com/-8opQgMNhEfM/UoL0PAxNkaI/AAAAAAAAAzo/K1UOXt70Bpw/s1600/1441245_648079078548005_1799713040_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-8opQgMNhEfM/UoL0PAxNkaI/AAAAAAAAAzo/K1UOXt70Bpw/s320/1441245_648079078548005_1799713040_n.jpg" width="320" /></a></div>
<br />
<br />
INGREDIENTS:<br />
<br />
1kg Rosellas<br />
4 cups water<br />
4 cups sugar<br />
2 tbsp lemon juice<br />
<br />
METHOD:<br />
<br />
1. Wash your rosellas in a dish of water. Remove the red fleshy calyx and the pods,and save each separately.(I run a knife gently around the bottom of the calyx near the steam and the calyx will unwind off.You will soon get the gist of what I mean). Place the pods in a saucepan, just cover with water and boil until soft. Remove from heat, strain and save the liquid. Place the red calyx in a saucepan and using the liquid from the pods, just cover them.<br />
<br />
2. Simmer over heat until soft,removeand measure the volume and add an equal amount of sugar. (That is- 1 cup of liquid with calyx to 1cup of sugar). Replace on the heat and simmer, stirring occasionally for 30-40 minutes. Remove and cool slightly then bottle in sterilised jars. If jam doesn't set, reheat and add jam setter.<br />
<br />
*The pod have to be green as this indicates pectin is present.You can also make rosella cordial the same way, just add more water.<br />
Family Bloghttp://www.blogger.com/profile/09681753764281486393noreply@blogger.com0tag:blogger.com,1999:blog-3154217916806512920.post-79143670736222142852013-11-03T18:02:00.000+11:002013-11-03T18:02:23.156+11:00PUMPKIN AND HERB SOUP<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-KPBjriZlgyQ/UnXzykiWKFI/AAAAAAAAAzY/_h1owtV-Dgo/s1600/DSCN2370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-KPBjriZlgyQ/UnXzykiWKFI/AAAAAAAAAzY/_h1owtV-Dgo/s320/DSCN2370.JPG" width="320" /></a></div>
<br />
<br />
<br />
INGREDIENTS :<br />
<br />
750gm pumpkin, diced<br />
2 garlic cloves<br />
2 carrots<br />
1/4 bunch fresh basil<br />
1/2 cup fresh coriander<br />
3 bay leaves<br />
2 onions, diced<br />
2 sticks celery<br />
6 cups chicken stock<br />
1/4 bunch fresh parsley<br />
2 tbs soy sauce<br />
pinch salt and pepper<br />
<br />
METHOD:<br />
<br />
Simmer all ingredients for 1 hour. Remove bay leaves and blend until smooth. Serve with drizzle of cream.Family Bloghttp://www.blogger.com/profile/09681753764281486393noreply@blogger.com0tag:blogger.com,1999:blog-3154217916806512920.post-24573790512386470332013-08-02T16:05:00.002+10:002013-08-03T00:02:40.263+10:00APAM TAPAI (FERMENTED RICE CAKE)<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-bYra5f3VTlU/UftIBIA7RII/AAAAAAAAAzE/0UdnTsroArE/s1600/apam+tapai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-bYra5f3VTlU/UftIBIA7RII/AAAAAAAAAzE/0UdnTsroArE/s320/apam+tapai.jpg" width="320" /></a></div>
<br />
<br />
INGREDIENTS:<br />
<br />
100gm tapai (fermented rice)<br />
125gm rice flour<br />
50gm sugar<br />
175gm water<br />
1/2 tsp Eno<br />
<br />
METHOD:<br />
<br />
1. Blitz everything together except the Eno and food colouring in the blender.<br />
2. Pour into a bowl (make sure the bowl is big) and let it ferment for 5-6 hours.<br />
3. Grease the steaming cups with some oil.<br />
4. Prepare your steamer, put in water and let it come to a boil.<br />
5. While waiting, mix Eno into batter, stir and add preferred food colouring.<br />
6. Pour batter into greased cup until 95% full and steam on high heat for 15-20 minutes.<br />
7. Let the cake cool down and remove from cups.Family Bloghttp://www.blogger.com/profile/09681753764281486393noreply@blogger.com0tag:blogger.com,1999:blog-3154217916806512920.post-59616138948089756932012-09-27T21:09:00.003+10:002012-09-27T21:09:52.757+10:00Coconut & Passionfruit mini lamingtons<div class="separator" style="clear: both; text-align: center;">
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<br />
"White chocolate and tangy passionfruit create a golden twist on a classic teatime treat"<br />
<br />
INGREDIENTS:<br />
<br />
Melted butter, to grease<br />
125g butter, at room temperature<br />
155g (3/4 cup) caster sugar<br />
2 eggs<br />
150g (1 cup) self-raising flour<br />
70g (2/3 cup) desiccated coconut<br />
85g (1/3 cup) sour cream<br />
60ml (1/4 cup) fresh passionfruit pulp<br />
185ml (3/4 cup) milk<br />
180g white chocolate, chopped<br />
575g (3 3/4 cups) icing sugar mixture<br />
Fresh passionfruit pulp, extra<br />
225g pkt shredded coconut<br />
<br />
METHOD:<br />
<br />
1. Preheat oven to 180C. Brush a 19cm square cake pan with butter. Line with non-stick baking paper. Use an electric beater to beat butter and sugar in bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Fold in half the flour and half the coconut then fold in half the sour cream and half the passionfruit pulp. Repeat folding with the remaining flour, coconut, sour cream and passionfruit pulp until just combined. Pour into pan. Smooth the surface. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool slightly. Transfer to a rack to cool completely. <br />
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2. Meanwhile, heat milk in a saucepan over medium-low heat until just boiling. Add chocolate. Set aside for 3-4 minutes or until chocolate melts. Stir until smooth. Transfer to a large bowl. Use a wooden spoon to beat in icing sugar. Strain extra passionfruit pulp through a sieve to extract 2 table spoons of juice. Beat in passionfruit juice until well combined. Set aside for 20 minutes to thicken.<br />
<br />
3. Trim the sides from cake. Cut into 16 even squares. Carefully trim crusts from top and bottom of each square.<br />
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4. Place the coconut on a tray. Line another tray with baking paper. Use 2 forks to dip 1 cake square in icing to coat. Tap forks on side of bowl to remove excess. Place on coconut. Turn, patting to coat. Place on line tray. Repeat with the remaining cake, icing and coconut. Place in fridge for 30 minutes to set. Serve at room temperature.<br />
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Family Bloghttp://www.blogger.com/profile/09681753764281486393noreply@blogger.com0tag:blogger.com,1999:blog-3154217916806512920.post-21809304291303615962012-06-22T21:16:00.000+10:002012-06-22T21:17:08.735+10:00Passionfruit Slice<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-dwcL6LKAiv8/T-RP2N2bJAI/AAAAAAAAAwc/WK85DtXquAA/s1600/passionfruit+slice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-dwcL6LKAiv8/T-RP2N2bJAI/AAAAAAAAAwc/WK85DtXquAA/s320/passionfruit+slice.jpg" width="240" /></a></div>
<br />
INGREDIENTS<br />
<br />
Melted butter, to grease<br />
150g butter, at room temperature<br />
1/3 cup caster sugar<br />
1 tsp vanilla essence<br />
1 egg<br />
1 cup plain flour<br />
1/4 cup self-raising flour<br />
2 tbsp milk<br />
395g can sweetened condensed milk<br />
1/2 cup fresh lemon juice<br />
1/4 cup passionfruit pulp ( You will need about 2 fresh passionfruit for this recipe)<br />
<br />
METHOD<br />
<br />
1. Preheat oven to 180C. Brush a 16 X 26cm slab pan with milted butter to grease. Line the base and two long sides with baking paper, allowing the sides to overhang.<br />
2. Using an electric mixer, beat the butter, sugar and vanilla in a bowl until pale and creamy. Beat in egg. Fold in the combine flours and milk until smooth.<br />
3. Spoon the mixture into prepared pan, spread and press evenly over the base of the pan. Bake for 15 minutes or until skewer inserted into the centre comes out clean.<br />
4. Meanwhile, use a balloon whisk to whisk the condensed milk, lemon juice and passionfruit in a large jug until smooth and well combined. Pour the condensed milk mixture over the base.<br />
5. Bake for 15 minutes or until firm to the touch. Set aside to cool completely. Cut into slices to serve.Family Bloghttp://www.blogger.com/profile/09681753764281486393noreply@blogger.com0tag:blogger.com,1999:blog-3154217916806512920.post-68790589590778738792012-06-13T14:31:00.002+10:002012-06-13T14:31:55.306+10:00Hedgehog Slices<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-9Xmgz2lx0es/T9gVVUr9ocI/AAAAAAAAAwQ/_Yxd8QYyJvU/s1600/kek+batik.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-9Xmgz2lx0es/T9gVVUr9ocI/AAAAAAAAAwQ/_Yxd8QYyJvU/s320/kek+batik.jpg" width="320" /></a></div>
<br />
INGREDIENTS<br />
<br />
2 1/4 packets of Marie biscuits or similar plain sweet biscuits<br />
1 cup walnuts<br />
300g butter<br />
3/4 cocoa<br />
1 1/4 cups Castor sugar<br />
3 eggs <br />
<br />
CHOCOLATE COATING<br />
<br />
300g dark chocolate buttons<br />
65ml vegetable oil<br />
<br />
METHOD<br />
<br />
1.Coarsely crush the biscuits with the nuts in a large plastic bowl. (the aim is to see pieces of biscuits and walnut when you cut the slice).<br />
2. Melt the butter and add cocoa and sugar. Stir well on a low heat until the sugar is dissolved. Remove from heat and cool. <br />
3. Beat eggs into the chocolate mix and add nuts and biscuits. Press the mixture into a 2 centimetre deep baking tray lined with plastic wrap. Cover with more wrap and refrigerate for about an hour.<br />
4. To make the chocolate coating, melt the oil and chocolate buttons in the microwave, or gently on the stove, and spread coating over the hedgehog.<br />
5. Refrigerate for another 30 minutes, then turn on to a chopping board and cut into pieces.Family Bloghttp://www.blogger.com/profile/09681753764281486393noreply@blogger.com0tag:blogger.com,1999:blog-3154217916806512920.post-88076744418526908532012-06-13T13:37:00.000+10:002012-06-13T13:37:19.280+10:00Marbled Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-isSkn5MoIa0/T9gHsVMjBOI/AAAAAAAAAv4/8qGM4eDGXFc/s1600/marbled+brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-isSkn5MoIa0/T9gHsVMjBOI/AAAAAAAAAv4/8qGM4eDGXFc/s320/marbled+brownies.jpg" width="320" /></a></div>
<br />
GIVE IT A SWIRL!<br />
<br />
INGREDIENTS<br />
<br />
200g dark eating chocolate<br />
200g unsalted butter<br />
250g caster sugar<br />
3 eggs, at room temperature<br />
3/4 cup (110g) plain flour<br />
<br />
CREAM CHEESE MIX<br />
400g cream cheese, at room temperature<br />
1 tsp vanilla extract<br />
1/2 cup (110g) caster sugar<br />
2 eggs, at room temperature<br />
<br />
METHOD<br />
1. Preheat oven to 180C. Grease and line a 20cm x 30cm slice pan with baking paper. allowing it to overhang at long sides for handles.<br />
2. To make cream cheese mix, using an electric mixer, beat cream cheese, vanilla, sugar and eggs in a large bowl, until smooth and creamy.<br />
3. Place chocolate and butter in a medium heatproof bowl set over a medium saucepan of simmering water, ensuring base of bowl does not touch water. Cook, stirring occasionally, for 3-4 mins, until melted and combined. Remove bowl from pan. Cool slightly.<br />
4. Using an electric mixer, beat sugar and eggs in a large bowl until thick and creamy. Add cooled chocolate mixture and stir until combined. Sift flour over chocolate mixture and fold until just combined.<br />
5. Pour three-quarters of chocolate mixture into prepared pan and smooth surface. Top with cream cheese mixture. Dollop over remaining chocolate mixture, then tap base of pan on a flat surface to settle mixture. Using a skewer, swirl mixtures together to create a marbled effect. Bake for 35-45 minutes, until just set at centre. Cool completely in pan ( brownie will firm). Cut into squares to serve.<br />
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<a href="http://2.bp.blogspot.com/-9JfMgFauyxs/T9gKka2xpfI/AAAAAAAAAwE/W77PDBhD6s0/s1600/marbled+brownies+slices.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-9JfMgFauyxs/T9gKka2xpfI/AAAAAAAAAwE/W77PDBhD6s0/s320/marbled+brownies+slices.jpg" width="240" /></a></div>
<br />Family Bloghttp://www.blogger.com/profile/09681753764281486393noreply@blogger.com0tag:blogger.com,1999:blog-3154217916806512920.post-55005051923170580322012-05-14T10:35:00.000+10:002012-05-14T10:35:22.496+10:00Apple Pie<div class="separator" style="clear: both; text-align: center;">
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<br />
INGREDIENTS<br />
<br />
8 large green apples<br />
1/4 cup sugar<br />
1/2 cup water<br />
1/4 tsp cinnamon<br />
1/3 cup sultanas<br />
185g butter, cubed<br />
1/2 cup sugar<br />
1 egg separated<br />
1 1/2 cup plain flour<br />
3/4 cup self-raising flour<br />
1/3 cup cornflour<br />
1/2 cup milk approximately, for glazing<br />
extra sugar<br />
extra cinnamon<br />
<br />
METHOD<br />
<br />
Peel, quarter, core and slice apples and place in a large saucepan with the sugar, water and cinnamon.<br />
Bring to the boil, reduce heat and simmer, covered 8 minutes, or until apples are tender but still holding their shape. Drain apples if any liquid remains and stir in the sultanas. Cool. Cream the butter and yolk. Add the dry ingredients and knead into a dough. Roll out 2/3 of pastry and use to line base and sides of greased 20cm (8") springform tin and spread the apple mixture evenly over base. Roll out remaining pastry, to cover the pie. Seal edges together and trim. Brush top with the lightly beaten egg white, sprinkle with extra sugar and cinnamon. Cut 2 slits in the top. Bake at 180C for 15 minutes, reduce heat to 150C. Cook a further 35 minutes, or until pie is golden brown and pastry is cooked. Serve hot or cold. <br />Family Bloghttp://www.blogger.com/profile/09681753764281486393noreply@blogger.com0tag:blogger.com,1999:blog-3154217916806512920.post-54322080968538585552012-04-20T10:20:00.000+10:002012-04-20T10:20:14.360+10:00PIKELETS<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-GoaryZ_-aGs/T5Cp9hGypDI/AAAAAAAAAvI/RhVe4OnMS0s/s1600/pikelete.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-GoaryZ_-aGs/T5Cp9hGypDI/AAAAAAAAAvI/RhVe4OnMS0s/s320/pikelete.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">INGREDIENTS</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 cup self raising flour</div><div class="separator" style="clear: both; text-align: left;">1 cup milk</div><div class="separator" style="clear: both; text-align: left;">2 heaped tbs sugar</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp bicarbonate of soda</div><div class="separator" style="clear: both; text-align: left;">1 egg</div><div class="separator" style="clear: both; text-align: left;">2 heaped tsps butter, melted</div><div class="separator" style="clear: both; text-align: left;">pinch of salt</div><div class="separator" style="clear: both; text-align: left;">2 tsp vinegar</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">METHOD</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Sift flour, salt and bicarbonate of soda into basin, and add sugar. Beat egg and mix in, add vinegar into milk. Mix all together, lastly fold in melted butter. Place in spoonfuls on hot pan, cook until bubbles appear, turn and brown on the other side</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div>Family Bloghttp://www.blogger.com/profile/09681753764281486393noreply@blogger.com0tag:blogger.com,1999:blog-3154217916806512920.post-80420614107837165032012-04-16T11:01:00.000+10:002012-04-16T11:01:15.035+10:00Quince and Ricotta Tart<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-z0ALcqZN9VU/T4tlZi4KUaI/AAAAAAAAAuo/LVvD51IJq5Q/s1600/q.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-z0ALcqZN9VU/T4tlZi4KUaI/AAAAAAAAAuo/LVvD51IJq5Q/s320/q.jpg" width="240" /></a></div><br />
INGREDIENTS:<br />
<br />
<strong><a href="http://en.wikipedia.org/wiki/Quince" target="_blank">QUINCE</a></strong><br />
1 litre (4 cups) water<br />
220g (1 cup) caster sugar<br />
1 tsp vanilla Extract<br />
1 lemon, cut in half<br />
4 quinces<br />
<br />
Prepare poaching liquid by placing water, sugar, vanilla and lemon in a large heavy-based saucepan. Bring liquid to a rolling boil.<br />
Peel, quarter and core the fruit, adding quinces immediately to poaching liquid to prevent discolouration. Reduce to a simmer and cook for about 1 1/2 hours, or until the quinces are tender and ruby red. Refrigerate, will keep for up to 1 week.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-W1CcIH4WN_g/T4ts8Jm65EI/AAAAAAAAAvA/410Y6p0pPGE/s1600/quince.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-W1CcIH4WN_g/T4ts8Jm65EI/AAAAAAAAAvA/410Y6p0pPGE/s320/quince.jpg" width="240" /></a></div><br />
<strong>PASTRY</strong><br />
130g butter<br />
1 egg<br />
37gm icing sugar<br />
180gm plain flour<br />
<br />
<br />
<strong>FILLING</strong><br />
250g (1 cup) <a href="http://en.wikipedia.org/wiki/Ricotta" target="_blank">Ricotta</a><br />
125g (2/3 cup) caster sugar<br />
3 medium eggs<br />
1 tsp vanilla extract<br />
125ml thickened cream<br />
2 tbsp plain flour<br />
<br />
METHOD<br />
1. Preheat oven to 180C. Combine pastry ingredients until smooth. Roll pastry on a lightly floured board and line a greased 25cm flan tin. Prick base with fork and rest for 20 minutes. <br />
2. Place the quinces into the pastry shell. <br />
3. Beat Ricotta, sugar, eggs, vanilla, cram and flour. Pour over quinces. Bake in preheated oven for 40 minutes, or until set and golden brown, approx 30 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Family Bloghttp://www.blogger.com/profile/09681753764281486393noreply@blogger.com2tag:blogger.com,1999:blog-3154217916806512920.post-10410527700631648242012-04-09T11:22:00.001+10:002012-04-20T17:46:31.082+10:00Roti Naan (Flat Bread)<div class="ingredient"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-89Uj8-Rj-lk/T4I5mYWZCzI/AAAAAAAAAug/6u1869aKIpk/s1600/roti+nan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-89Uj8-Rj-lk/T4I5mYWZCzI/AAAAAAAAAug/6u1869aKIpk/s320/roti+nan.jpg" width="320" /></a></div><div class="ingredient" style="text-align: center;">Plain Naan</div><div class="ingredient"><br />
</div><div class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">INGREDIENTS</span></div><div class="ingredient"><br />
</div><div class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsps dry yeast</span></div><div class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup warm water</span></div><div class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsps sugar</span></div><div class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">3 cups all-purpose flour</span></div><div class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon salt (or to taste)</span></div><div class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">6 tbsps ghee (clarified butter)</span></div><div class="ingredient"><span style="font-family: Arial, Helvetica, sans-serif;">3 tbsps yoghurt</span></div><div class="ingredient"><br />
</div><div class="ingredient"><span style="font-family: Arial;">METHOD</span></div><div class="ingredient"><br />
</div><div class="instructions"><span style="font-family: Arial, Helvetica, sans-serif;">1. Add the dry yeast and sugar to the warm water and stir till the yeast is dissolved. Cover and leave aside for 10 minutes or until the mixture begins to froth. This indicates the yeast is active. Keep aside.</span></div><div class="instructions"><span style="font-family: Arial, Helvetica, sans-serif;">2. Mix the flour and salt to taste and sift through a very fine seive. Put it into a large mixing bowl and now add the yeast mixture, 3 tbsps of Ghee</span><span style="font-family: Arial, Helvetica, sans-serif;"> and all the yogurt. </span></div><div class="instructions"><span style="font-family: Arial, Helvetica, sans-serif;">3. Use your fingertips to mix all this into a soft dough. Once mixed, flour a clean, flat surface (like your kitchen counter) and knead the dough till it is smooth and stretchy (elastic). </span></div><div class="instructions"><span style="font-family: Arial, Helvetica, sans-serif;">4. Grease a large bowl with a few drops of cooking oil and put the dough in it. Cover and allow to rest for about 90 minutes or till the dough doubles in volume. </span></div><div class="instructions"><span style="font-family: Arial, Helvetica, sans-serif;">5. Punch the dough down and knead again for 10 minutes.</span></div><div class="instructions"><span style="font-family: Arial, Helvetica, sans-serif;">6. Equally divide the dough and roll between your palms to form 8 round balls. </span></div><div class="instructions"><span style="font-family: Arial, Helvetica, sans-serif;">7. Lightly flour the same surface on which you kneaded the dough and roll out each ball until you have a circle, 7-8 inches in diameter (1/2 "thick). Gently pull on one edge of the circle to form the Naan into a teardrop shape. Do not pull too hard or you may tear the Naan. Instead of rolling the dough out (with a rolling pin) you can also pat it into a circle with your hands.</span></div><div class="instructions"><span style="font-family: Arial, Helvetica, sans-serif;">8. Preheat your oven 200C.</span></div><div class="instructions"><span style="font-family: Arial, Helvetica, sans-serif;">9. Lay a piece of aluminum foil in an oven tray (to cover) and grease it lightly with a few drops of cooking oil. </span></div><div class="instructions"><span style="font-family: Arial, Helvetica, sans-serif;">10. Place as many Naans as will fit without touching each other, on the tray. </span></div><div class="instructions"><span style="font-family: Arial, Helvetica, sans-serif;">11. Brush each Naan with some ghee all over its surface. </span></div><div class="instructions"><span style="font-family: Arial, Helvetica, sans-serif;">12. Put the tray into the oven and cook till the Naan begins to puff out and get lightly brown. Flip the Naan and repeat.</span></div><div class="instructions"><span style="font-family: Arial, Helvetica, sans-serif;">13. Remove from oven and serve hot in a foil-lined basket.</span></div><div class="instructions"><br />
</div><div class="instructions"><span style="font-family: Arial;">* I prefered my Naan to be grilled instead bake inside the oven.</span></div><div class="instructions"><span style="font-family: Arial;"> To add to taste, I put shredded Cheddar Cheese into individual dough.</span></div><div class="instructions"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-QXTqXrEGqtY/T5EUEBTfD9I/AAAAAAAAAvQ/3oayamkWeT8/s1600/DSCN8771.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-QXTqXrEGqtY/T5EUEBTfD9I/AAAAAAAAAvQ/3oayamkWeT8/s320/DSCN8771.JPG" width="320" /></a></div><div class="instructions" style="text-align: center;">Cheezy Naan.</div><div class="instructions"><br />
</div>Family Bloghttp://www.blogger.com/profile/09681753764281486393noreply@blogger.com2tag:blogger.com,1999:blog-3154217916806512920.post-43223672297080884732012-04-03T13:52:00.000+10:002012-04-03T13:52:30.697+10:00Butter Rolls<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QZ95gd4vaC8/T3puKupRLYI/AAAAAAAAAt4/WGx2JTKgtjA/s1600/DSCN8430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-QZ95gd4vaC8/T3puKupRLYI/AAAAAAAAAt4/WGx2JTKgtjA/s320/DSCN8430.JPG" width="320" /></a></div><br />
Butter rolls can be sliced and spread with jam, butter or cheese or eaten plain with coffee or tea.<br />
INGREDIENTS<br />
<br />
(A)<br />
600g bread flour<br />
2 tsp instant yeast<br />
70g sugar<br />
1/2 tbsp salt<br />
1/2 tbsp milk powder<br />
<br />
(B)<br />
1 egg<br />
180ml cold water<br />
110ml cold milk<br />
<br />
(C)<br />
60g butter<br />
<br />
METHOD<br />
1. Mix (A) until well blended.<br />
2. Add (B) and mix to form a dough.<br />
3. Add (C) and mix to form a smooth dough.<br />
4. Let it rest for 15 minutes.<br />
5. Divide the dough into 40g pieces and make dough into balls.<br />
6. Chill in the refrigerator for 30 minutes to become firm.<br />
7. Shape it into cone shape.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-e6yTonf0KGc/T3pvsROfR2I/AAAAAAAAAuA/uuK2HFo39Ao/s1600/DSCN8419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-e6yTonf0KGc/T3pvsROfR2I/AAAAAAAAAuA/uuK2HFo39Ao/s320/DSCN8419.JPG" width="320" /></a></div><br />
8. Flatten the cone shape dough.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-NxwVS1xes_M/T3pwOyV4wzI/AAAAAAAAAuI/ut_9V8oe1IA/s1600/DSCN8420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-NxwVS1xes_M/T3pwOyV4wzI/AAAAAAAAAuI/ut_9V8oe1IA/s320/DSCN8420.JPG" width="240" /></a></div><br />
<br />
9. Roll them up.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-pFH5NLGW3-k/T3pxDFJdWgI/AAAAAAAAAuQ/B55EcQ9BBus/s1600/DSCN8421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-pFH5NLGW3-k/T3pxDFJdWgI/AAAAAAAAAuQ/B55EcQ9BBus/s320/DSCN8421.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">10. Let them prove for 50 minutes.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-4fgcXBwGeJg/T3pySfWKonI/AAAAAAAAAuY/vYgXjW9IcYc/s1600/DSCN8422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-4fgcXBwGeJg/T3pySfWKonI/AAAAAAAAAuY/vYgXjW9IcYc/s320/DSCN8422.JPG" width="240" /></a></div><br />
11. Brush with egg wash then bake at 190C for about 10 minutes.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div>Family Bloghttp://www.blogger.com/profile/09681753764281486393noreply@blogger.com0tag:blogger.com,1999:blog-3154217916806512920.post-5980625842046564382012-03-29T12:02:00.000+11:002012-03-29T12:02:34.088+11:00Chiffon Cheesecake<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-L_sGfYzjOTk/T3OzX8fKnFI/AAAAAAAAAtw/il7bBfqp0Ts/s1600/chiffon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-L_sGfYzjOTk/T3OzX8fKnFI/AAAAAAAAAtw/il7bBfqp0Ts/s1600/chiffon.jpg" /></a></div><br />
<br />
INGREDIENTS<br />
<br />
(A)<br />
60g milk<br />
40g cream cheese<br />
25g butter<br />
<br />
(B)<br />
65g flour<br />
<br />
(C)<br />
4 egg yolks<br />
<br />
(D)<br />
4 egg whites<br />
100g sugar<br />
pinch of salt<br />
1/8 tsp cream of tartar<br />
<br />
METHOD<br />
1. Cook (A) over double-boiled until well blended and it thickens.<br />
2. Remove it from double-boiler. Add (B) and mix until smooth.<br />
3. Add (C) and mix until well combined.<br />
4. Whip the egg whites in (D) until foamy. Add in the rest of the (D) ingredients. Whip until stiff. Add it into the cheese mixture from step (3). Mix it until well incorporated.<br />
5. Pour into 9-inch chiffon pan. Do not grease the pan. Bake at 175C for 35-40 minutes. Remove it from the oven. Invert the pan and let it cool upside down.Family Bloghttp://www.blogger.com/profile/09681753764281486393noreply@blogger.com0tag:blogger.com,1999:blog-3154217916806512920.post-64060456528485809372012-03-25T13:22:00.000+11:002012-03-25T13:22:44.514+11:00Feather Light Cheesecake<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-K3JQ5qo33vk/T25_CoC0RaI/AAAAAAAAAto/1v9S4CoCHeA/s1600/DSCN8114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-K3JQ5qo33vk/T25_CoC0RaI/AAAAAAAAAto/1v9S4CoCHeA/s320/DSCN8114.JPG" width="240" /></a></div><br />
INGREDIENTS<br />
<br />
(A)<br />
250g milk<br />
20g butter<br />
<br />
(B)<br />
125g cream cheese<br />
<br />
(C)<br />
50g flour<br />
<br />
(D) <br />
3 egg yolks<br />
1 tsp vanilla extract<br />
<br />
(E)<br />
3 egg whites<br />
1/8 tsp cream of tartar<br />
80g sugar<br />
pinch of salt<br />
<br />
(F)<br />
1 tsp chocolate paste <br />
<br />
METHOD<br />
<br />
1. Grease a 20cm square pan and line the bottom with paper.<br />
2. Cook (A) until it boils. Cream (B) until smooth. Pour (A) into (B) and mix until well blended.<br />
3. Add (C) and mix until well combined. Place it over double boiler. Mix until it thickens. Remove it from double boiler. Add (D) and mix until well blended.<br />
4. Whip the egg whites in (E) until foamy. Then add the remaining (E) ingredients. Continue whipping until soft peaks. Add it into the cheese mixture from step (3). Mix until well incorporated. Reserve 100g of the cheese batter and mix with (F) to make chocolate batter.<br />
5. Pour the plain batter onto the prepared pan. Then drip the chocolate batter on top. Swirl to make marble pattern.<br />
6. Bake in water bath at 160C for 50-60 minutes or until the centre is set and golden brown.<br />
7. Remove the cake from the pan immediately. Set aside to cool. If you let the cake cool in the pan completely, it will shrink tremendously.Family Bloghttp://www.blogger.com/profile/09681753764281486393noreply@blogger.com0tag:blogger.com,1999:blog-3154217916806512920.post-2350580950802073262012-03-21T14:17:00.000+11:002012-03-21T14:17:30.322+11:00Chocolate Layer Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3HoObU-3TgE/T2lEEFoM4AI/AAAAAAAAAtY/AqtTOvl6KP0/s1600/chocolate+layer+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-3HoObU-3TgE/T2lEEFoM4AI/AAAAAAAAAtY/AqtTOvl6KP0/s1600/chocolate+layer+cake.jpg" /></a></div><br />
Sweetness & light, "Ladies bring a plate ".<br />
<br />
INGREDIENTS<br />
<br />
21/3 cups (350g) self raising flour<br />
100g good-quality dark chocolate, chopped<br />
220g unsalted butter, softened, plus extra to grease<br />
350g light brown sugar<br />
1 large (about 160g) potato, peeled, boiled, mashed, cooled<br />
4 eggs<br />
1/2 cup (125ml) milk<br />
3/4 cup (240g) apricot jam<br />
300ml thick cream<br />
Cocoa powder, to dust<br />
<br />
METHOD<br />
1. Preheat the oven to 190C. Grease and line two 20cm round springform cake pans with baking paper. Sift flour into a large bowl with a pinch of salt. Set aside.<br />
2. Place chocolate in a heatproof bowl, set over a pan of simmering water (don't let the bowl touch the water). Stir until melted. Remove from heat and cool slightly.<br />
3. Beat the butter and sugar in an electric mixer until thick and pale. Add melted chocolate and mashed potato and beat until smooth. Add the eggs, one at a time, adding a little of flour each time, beating well after each addition. Fold in the remaining flour, then stir in the milk until well combined.<br />
4. Divided mixture between the 2 pans and bake for 25-3- minutes or until a skewer inserted in the centre comes out clean.<br />
5. Cool for 5 minutes in the pan, then turn out onto a wire rack to cool completely.<br />
6. Once cool, use a serrated knife ti slice each cake in half horizontally to give 4 equal layers. ( Me, only make 3 layers..Why?..You will know if you have a hungry kids in the house..hahaha)..<br />
7. Place 1 cake layer on a serving plate and spread with one-third of the jam, then top with one-quarter of the cream. Repeat layering twice more, then top with the remaining cake layer. Spread remaining cream over the cake, dust with cocoa powder and serve.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-wtNAjjQTkps/T2lH5Y6kaGI/AAAAAAAAAtg/u0IiYycH1Ow/s1600/ch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-wtNAjjQTkps/T2lH5Y6kaGI/AAAAAAAAAtg/u0IiYycH1Ow/s320/ch.jpg" width="320" /></a></div>Family Bloghttp://www.blogger.com/profile/09681753764281486393noreply@blogger.com0tag:blogger.com,1999:blog-3154217916806512920.post-26464394698128487952012-03-18T17:48:00.000+11:002012-03-18T17:48:56.313+11:00Bingka Labu / Pumpkin slice<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8HXBh1zeXLg/T2WBe5Io93I/AAAAAAAAAtI/kAR00OV79rQ/s1600/Bingka+labu+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-8HXBh1zeXLg/T2WBe5Io93I/AAAAAAAAAtI/kAR00OV79rQ/s320/Bingka+labu+1.jpg" width="240" /></a></div><br />
<br />
INGREDIENTS<br />
<br />
5 eggs<br />
500ml coconut cream<br />
200gm plain flour<br />
180gm caster sugar<br />
1/2 tsp salt<br />
1 tsp vanilla extract<br />
450gm pumpkin, peeled, coarsely chopped, steam until cook and mash while hot with potato masher.<br />
Sesame seed, optional<br />
<br />
METHOD<br />
<br />
1. Preheat the oven to 200C. Grease and line 20cm square cake pan with baking paper. <br />
2. In a large bowl, mix all ingredients except pumpkin. Mix well, then sift the mixture to remove any lumps.<br />
3. Add in the pumpkin into the mixture. Stir well to combined.<br />
4. Pour the mixture into the prepared tin, sprinkle with sesame seed and bake for 40-45 minutes or until the cake is golden brown. <br />
5. Removed from oven and let it completely cool in the pan.<br />
6. Slice and serve.Family Bloghttp://www.blogger.com/profile/09681753764281486393noreply@blogger.com0tag:blogger.com,1999:blog-3154217916806512920.post-940786336973791392012-03-18T17:25:00.000+11:002012-03-18T17:25:24.899+11:00Featherweight sponge<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-O53g_IfGeug/T2V7W_RF-1I/AAAAAAAAAs4/bP-d1Qw2oI8/s1600/DSCN7971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-O53g_IfGeug/T2V7W_RF-1I/AAAAAAAAAs4/bP-d1Qw2oI8/s320/DSCN7971.JPG" width="240" /></a></div><br />
This is the second times I practised to make this Sponge cake. I love the classic combination of homemade jam and cream. It just perfect.<br />
<br />
INGREDIENTS<br />
1/2 cup (75g) plain flour<br />
1/2 cup (75g) cornflour<br />
1/2 tsp cream of tartar<br />
1/4 tsp bicarbonate of soda<br />
4 eggs, separated<br />
3/4 cup (165g) caster sugar<br />
1/2 tsp vanilla extract<br />
Blackberry jam<br />
200ml thickened cream, whipped to soft peaks<br />
Icing sugar, to dust<br />
<br />
METHOD<br />
<br />
1. Preheat oven to 180C. Grease two 20cm round cake pans.<br />
2. Sift the plain flour, cornflour, cream of tartar and bicarbonate of soda into a large bowl. Sift twice more, then set aside.<br />
3. In a clean, dry bowl, whisk the egg whites with electric beaters until soft peaks form. Gradually add the caster sugar, whisking constantly, until you have stiff peaks. Add the yolks, one at a time, and whisk until thick and pale.<br />
4. Using a large metal spoon, fold in the vanilla extract. In 3 batches, gently fold in the dry ingredients until just combined.<br />
5. Divide the mixture between the cake pans, then bake for 20-25 minutes or until the top spring back when lightly touched. Removed from the oven and cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.<br />
6. Once cool, thickly spread the jam on top of one of the cakes, then top with whipped cream. Sandwich with the remaining cake, then dust with icing sugar and serve.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HA_aRfozQKg/T2V_ouq-bZI/AAAAAAAAAtA/R4H8VzR3ca0/s1600/DSCN7975.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-HA_aRfozQKg/T2V_ouq-bZI/AAAAAAAAAtA/R4H8VzR3ca0/s320/DSCN7975.JPG" width="240" /></a></div>Family Bloghttp://www.blogger.com/profile/09681753764281486393noreply@blogger.com2tag:blogger.com,1999:blog-3154217916806512920.post-77073586926760271032012-03-15T14:43:00.000+11:002012-03-15T14:43:15.814+11:00Chocolate & Cream Roll<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JuYfgft0nSI/T2FiYtl22bI/AAAAAAAAAsw/DhaUNceMaLY/s1600/Chocolate+Roll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-JuYfgft0nSI/T2FiYtl22bI/AAAAAAAAAsw/DhaUNceMaLY/s1600/Chocolate+Roll.jpg" /></a></div><br />
<br />
INGREDIENTS<br />
<br />
3 eggs, at room temperature<br />
1/2 cup (110g) caster sugar, plus 1/4 cup ( 55g) extra<br />
1/2 cup (75g) self-raising flour<br />
2 tbsp cocoa, plus extra to dust<br />
2 tbsp hot water<br />
300ml cream, whipped to serve<br />
<br />
1. Preheat oven to 160C. Grease and line a 26cm x 32cm Swiss roll pan, extending paper above rim of pan.<br />
2. Using an electric mixer, beat eggs in a large bowl until frothy. Gradually add sugar, beating until thick and pale and a ribbon trail forms when beaters are lifted from mixture (this can take up to 10 minutes).<br />
<br />
3. Sift flour and cocoa into a large bowl. Fold into egg mixture, followed by water, until just combined. Pour mixture into prepare pan and smooth surface. Bake for 12-15 minutes, until sponge springs back when lightly touch. Line a clean tea towel with baking paper. Sprinkle with extra sugar. Invert cake onto sugar. Remove baking paper from top of cake. Using papers as a guide, and starting from long side, tightly roll cake to form a log. Cool completely on a wire rack.<br />
<br />
4. Unroll cake to lay flat. Spread with half of whipped cream, leaving a 2cm border. Re-roll without tea towel and paper and carefully transfer to a large serving plate. Serve with remaining cream and dusted with extra cocoa.Family Bloghttp://www.blogger.com/profile/09681753764281486393noreply@blogger.com0tag:blogger.com,1999:blog-3154217916806512920.post-15988526444617824122012-03-14T10:41:00.000+11:002012-03-14T10:41:41.798+11:00Roast Pumpkin With Cream & Herb.<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Uazm3uAN_D4/T1_XByR9GeI/AAAAAAAAAso/OobaLWU5Mn0/s1600/rost+pumpkin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Uazm3uAN_D4/T1_XByR9GeI/AAAAAAAAAso/OobaLWU5Mn0/s320/rost+pumpkin.jpg" width="320" /></a></div><br />
Wow your guests with a whole pumpkin filled with creamy, cheesy, herby sauce. It's easy, looks great and the flavours are heavenly yummy.<br />
<br />
INGREDIENTS<br />
<br />
1 whole pumpkin (1.5kg), lid cut off and reserved, seeds and sinew scooped out and discarded<br />
300ml thickened cream<br />
1/2 cup (125ml) milk<br />
3 garlic cloves, crushed<br />
2 tsp Rosemary leaves<br />
1 cup (80g) grated Parmesan<br />
Crusty bread, to serve<br />
<br />
METHOD<br />
1. Preheat oven to 150C. Place pumpkin on a baking tray.<br />
2. Heat cream, milk, garlic and half of Rosemary in a saucepan on medium-low, until just simmering. Add half of cheese and season. Pour into pumpkin and replace lid.<br />
3. Bake for 1 hour 30 minutes, until pumpkin tender. Remove from oven. Increase oven temperature to 200C. Remove pumpkin lid. Sprinkle over remaining cheese and season with pepper. Bake for 15 minutes, without pumpkin lid, until cheese has melted.<br />
4. Scoop pumpkin flesh and cheesy cream into bowls and serve with crusty bread.Family Bloghttp://www.blogger.com/profile/09681753764281486393noreply@blogger.com0tag:blogger.com,1999:blog-3154217916806512920.post-23416539509729112042012-03-09T12:05:00.000+11:002012-03-09T12:05:35.002+11:00Baked Egg Tart<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-El-aIiuxwbY/T1lQ2On5wmI/AAAAAAAAAsg/DD6_BKfP0_g/s1600/DSCN7626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-El-aIiuxwbY/T1lQ2On5wmI/AAAAAAAAAsg/DD6_BKfP0_g/s320/DSCN7626.JPG" width="240" /></a></div><br />
DOUGH INGREDIENTS<br />
<br />
130gm butter<br />
1 egg<br />
37gm icing sugar<br />
180gm plain flour<br />
<br />
EGG SOLUTION<br />
80gm hot water<br />
70gm sugar<br />
3 eggs<br />
50gm fresh milk<br />
1/4 tsp vanilla extract<br />
<br />
METHOD<br />
1. Combine dough ingredients until smooth. Wrap the dough with cling wrap and keep into freezer for 30 minutes.<br />
2.Flatten the dough. ( Use the rolling pin and cover the dough with the cling wrap so the dough doesn't stick into the rolling pin). Cut the dough and press the dough onto greased tart mould or small muffin tin.<br />
3. Mix well hot water with sugar until sugar dissolved and mix well with others ingredients. Pour into prepared dough.<br />
3. Place into oven and bake at 180C until golden brown.Family Bloghttp://www.blogger.com/profile/09681753764281486393noreply@blogger.com2tag:blogger.com,1999:blog-3154217916806512920.post-33482163877973424812012-03-06T13:44:00.000+11:002012-03-06T13:44:00.635+11:00Fried Yam Ring<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-eM1MzsbGPms/T1Vq9Y7ueAI/AAAAAAAAAsA/O8eWP3bTXDo/s1600/DSCN7548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-eM1MzsbGPms/T1Vq9Y7ueAI/AAAAAAAAAsA/O8eWP3bTXDo/s320/DSCN7548.JPG" width="320" /></a></div><br />
INGREDIENTS FOR YAM RING<br />
<br />
600g yam (skinned, steamed and mashed)<br />
3 tbsp corn flour<br />
2 tbsp rice flour<br />
6 tbsp boiling water<br />
1 tsp salt<br />
2 tbsp shortening<br />
2/4 tsp five spices powder<br />
<br />
METHOD<br />
<br />
1. Cut yam into small pieces and steamed until soft. Mash with potato masher.<br />
2. Mix the corn flour and rice flour in a small bowl until well blended. Pour boiling water into flour (make sure the water is hot in order to cook the flour) mix thoroughly.<br />
3. Add dough and the rest of ingredients to the mashed yam. Mix with potato masher until it is well combined.<br />
4. Pat dough into a long strip and join the ends to form into ring.(depending on how big is your ring is, if there is any leftover dough, do not throw it away OK..I make a yam ball for my yam ring garnishing.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mCLKTI2ocZI/T1Vt8ain1RI/AAAAAAAAAsI/4tXc9KClf9M/s1600/DSCN7540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-mCLKTI2ocZI/T1Vt8ain1RI/AAAAAAAAAsI/4tXc9KClf9M/s320/DSCN7540.JPG" width="320" /></a></div><br />
5. Place the yam ring in a sieve.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-1w5wartUzTk/T1VucvGwRFI/AAAAAAAAAsQ/ozK5Kfvmeco/s1600/DSCN7541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-1w5wartUzTk/T1VucvGwRFI/AAAAAAAAAsQ/ozK5Kfvmeco/s320/DSCN7541.JPG" width="320" /></a></div><br />
6. Rest the yam ring in the fridge for at least an hour.<br />
7. Heat oil up in the deep fryer.<br />
8. Lower the yam ring into the oil ( make sure the oil is hot enough to avoid ending up with a greasy yam ring). Deep fry until crispy and golden brown.<br />
9. Remove and sit on wire rack to drain oil and place on serving plate.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hBnkWryuWhM/T1VvhEH2ycI/AAAAAAAAAsY/ldWnq4qxkK4/s1600/DSCN7546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-hBnkWryuWhM/T1VvhEH2ycI/AAAAAAAAAsY/ldWnq4qxkK4/s320/DSCN7546.JPG" width="320" /></a></div><br />
INGREDIENTS FOR FILLING<br />
<br />
100g chicken breast , sliced.<br />
200g medium prawns<br />
1 capsicum (sliced)<br />
1 carrot (sliced)<br />
3 mushroom (sliced)<br />
100g broccoli(cut into small pieces)<br />
1 tbsp chopped garlic<br />
<br />
Seasoning<br />
1 tbsp oyster sauce<br />
1 tbsp light soy sauce<br />
1/2 tsp sugar<br />
1 tsp corn flour, add 3 tbsp water<br />
<br />
METHOD<br />
<br />
1. Blanch capsicum, carrot, mushroom and broccoli in the boiling water with some sugar and cooking oil. Dish out and drain well.<br />
2.Heat up 1 tbsp oil in the hot wok to saute chopped garlic until fragrant. Add in chicken, stir-fry over high heat for about 3 minutes. Add in prawn and entire blanch ingredients and seasoning, stir-fry briskly over high heat until well combined. Thicken the sauce with corn flour, stirring constantly over high heat until well combined. <br />
3. Scoop into center of yam ring.<br />
<br />
<br />
<strong>TO SERVE</strong><br />
<br />
1. Place the yam ring into serving plate.<br />
2. Garnish the side of the plate with cucumber and fried yam ball (leftover). Scoop the cooked fillings into the middle of the ring. Serve immediately.Family Bloghttp://www.blogger.com/profile/09681753764281486393noreply@blogger.com0tag:blogger.com,1999:blog-3154217916806512920.post-90026033898132852332012-03-04T18:22:00.000+11:002012-03-04T18:22:18.779+11:00Chicken & Corn Soup<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-TAF3plcWGY0/T1MWWkhXLII/AAAAAAAAAr4/DdIWs1K5MbU/s1600/DSCN7583.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-TAF3plcWGY0/T1MWWkhXLII/AAAAAAAAAr4/DdIWs1K5MbU/s320/DSCN7583.JPG" width="320" /></a></div><br />
<br />
INGREDIENTS<br />
<br />
1 tbsp vegetable oil<br />
1 Onions, sliced<br />
3 cup chicken stock<br />
2 X 310g cans creamed corn<br />
400g fresh corn kernels<br />
1 chicken breast fillets<br />
fried shallots <br />
Spring onion, sliced thinly<br />
<br />
METHOD<br />
<br />
1. Heat oil in a large saucepan. Add onions and cook over medium-low heat until just soft. Add stock, creamed corn and corn kernels. Bring to simmer.<br />
2. Cut chicken fillet in half lengthways and finely slice crossways. Add to the pan and cook until tender. Served sprinkled with fried shallots and spring onions.Family Bloghttp://www.blogger.com/profile/09681753764281486393noreply@blogger.com0