Ingredient:-
Pate Brisee (Short Crust Pastry):
2 1/2 cups (350 grams) all-purpose flour
1 teaspoon salt
2 tablespoon (30 grams) granulated white sugar
1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/4 to 1/2 cup (60 - 120 ml) ice water
Apple Filling:
2 1/2 pounds (1.1 kg) apples (about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups sliced) (about 900 grams sliced)
1/4 cup (50 grams) granulated white sugar
1/4 cup (55 grams) light brown sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons (28 grams) unsalted butter
1 tablespoon plus 1 teaspoon (15 grams) cornstarch (corn flour)
Garnish:
Softly whipped cream or vanilla ice cream
Method :-
Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan. Cover with plastic wrap and place in the refrigerator.
Then remove the second round of pastry and roll it into a 12 inch (30 cm) circle. Transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator.
Make the Apple Filling: In a large bowl combine the sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let the apples macerate at room temperature for 30 minutes to three hours. Then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). Let the apples drain for about 15-30 minutes or until you have at least 1/2 cup (120 ml) of juice. Spray a 4 cup (960 ml) heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons (28 grams) of unsalted butter. Place in the microwave and boil the liquid, on high, 6 to 7 minutes or until the liquid has reduced to about 1/3 cup and is syrupy and lightly caramelized. (Alternatively, you could place the juices and butter in a small saucepan and boil over medium high heat on the stove.)
Meanwhile, remove the top pastry crust from the refrigerator and let it sit at room temperature for about 10 minutes so it has time to soften and become pliable. Transfer the drained apples slices to a large bowl and mix them with the cornstarch (corn flour). Then pour the reduced syrup over the apples and toss to combine. Pour the apples and their syrup into the chilled pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the apples. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make five 2-inch (5 cm) slits from the center of the pie out towards the edge of the pie to allow the steam to escape. Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven.
Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack at the lowest level and place a baking stone or baking sheet on the rack before preheating the oven. Place a piece of aluminum foil on the stone (or pan) to catch any apple juices.
Set the pie on the stone or pan and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes.
Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Store at room temperature for 2 to 3 days.
Makes one 9 inch (23 cm) pie.
Sunday, November 28, 2010
Mango Tart
Ingredient :-
Crust:
1 1/4 cup(s) all-purpose flour
1/4 cup(s) confectioners’ sugar
1/4 teaspoon(s) salt
8 tablespoon(s) cold butter (no substitutions), cut up
3 tablespoon(s) (or more, as needed) ice water
Lime Pastry Cream:
1 cup(s) whole milk
3 large egg yolks
1/3 cup(s) granulated sugar
2 tablespoon(s) cornstarch
2 tablespoon(s) butter (no substitutions)
1 teaspoon(s) grated fresh lime peel
Fruit Topping:
2 mangoes, peeled and thinly sliced
1 peeled slice kiwifruit (optional)
Method:-
1. Prepare crust: In food processor with knife blade attached, combine flour, confectioners’ sugar, and salt; pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, pulsing until moist clumps form. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap and refrigerate until firm enough to roll, about 1 hour. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
2. Preheat oven to 400 degrees F. On lightly floured surface, with floured rolling pin, roll disk into 11-inch round. Transfer dough round to 9" by 1" round tart pan with removable bottom . Press dough onto bottom and up side of pan. Trim dough level with rim of pan; discard trimmings. Refrigerate or freeze tart shell 10 to 15 minutes to firm dough slightly before baking.
3. Line tart shell with foil and fill with pie weights or dry beans. Bake 20 minutes. Remove foil and weights, and bake about 15 minutes longer or until golden. (Cover rim of tart with foil if browning too quickly.) If center of crust puffs up during baking, gently press down with back of spoon. Cool in pan on wire rack, about 30 minutes.
4. Meanwhile, prepare Lime Pastry Cream: In 2-quart saucepan, heat milk to simmering on medium. In small bowl, whisk yolks and granulated sugar until blended. Mix in cornstarch until smooth. While constantly beating with wire whisk, gradually pour about half of simmering milk into egg-yolk mixture. Pour egg-yolk mixture into remaining milk in saucepan and cook, whisking constantly to prevent lumping, until mixture boils and thickens, about 1 minute. Boil 1 minute, stirring. Remove saucepan from heat; stir in butter and lime peel.
5. Transfer pastry cream to small bowl; cover surface directly with plastic wrap to prevent skin from forming, and refrigerate until cold, at least 1 hour.
6. Spoon pastry cream into baked tart shell and spread evenly. Arrange mango slices on top; place kiwifruit slice in center. Remove tart from side of pan. Place tart, still on pan base, on serving plate. If not serving tart right away, cover and refrigerate up to 2 hours
Crust:
1 1/4 cup(s) all-purpose flour
1/4 cup(s) confectioners’ sugar
1/4 teaspoon(s) salt
8 tablespoon(s) cold butter (no substitutions), cut up
3 tablespoon(s) (or more, as needed) ice water
Lime Pastry Cream:
1 cup(s) whole milk
3 large egg yolks
1/3 cup(s) granulated sugar
2 tablespoon(s) cornstarch
2 tablespoon(s) butter (no substitutions)
1 teaspoon(s) grated fresh lime peel
Fruit Topping:
2 mangoes, peeled and thinly sliced
1 peeled slice kiwifruit (optional)
Method:-
1. Prepare crust: In food processor with knife blade attached, combine flour, confectioners’ sugar, and salt; pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, pulsing until moist clumps form. Gather dough into ball; flatten into disk. Wrap disk in plastic wrap and refrigerate until firm enough to roll, about 1 hour. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
2. Preheat oven to 400 degrees F. On lightly floured surface, with floured rolling pin, roll disk into 11-inch round. Transfer dough round to 9" by 1" round tart pan with removable bottom . Press dough onto bottom and up side of pan. Trim dough level with rim of pan; discard trimmings. Refrigerate or freeze tart shell 10 to 15 minutes to firm dough slightly before baking.
3. Line tart shell with foil and fill with pie weights or dry beans. Bake 20 minutes. Remove foil and weights, and bake about 15 minutes longer or until golden. (Cover rim of tart with foil if browning too quickly.) If center of crust puffs up during baking, gently press down with back of spoon. Cool in pan on wire rack, about 30 minutes.
4. Meanwhile, prepare Lime Pastry Cream: In 2-quart saucepan, heat milk to simmering on medium. In small bowl, whisk yolks and granulated sugar until blended. Mix in cornstarch until smooth. While constantly beating with wire whisk, gradually pour about half of simmering milk into egg-yolk mixture. Pour egg-yolk mixture into remaining milk in saucepan and cook, whisking constantly to prevent lumping, until mixture boils and thickens, about 1 minute. Boil 1 minute, stirring. Remove saucepan from heat; stir in butter and lime peel.
5. Transfer pastry cream to small bowl; cover surface directly with plastic wrap to prevent skin from forming, and refrigerate until cold, at least 1 hour.
6. Spoon pastry cream into baked tart shell and spread evenly. Arrange mango slices on top; place kiwifruit slice in center. Remove tart from side of pan. Place tart, still on pan base, on serving plate. If not serving tart right away, cover and refrigerate up to 2 hours
Banana Hoon Kuey
Ingredients:
• 2-3 bananas (steamed till they are slightly soft) – you can use more bananas if you want more bananas in the kueh.
• 1 packet of green bean powder
• 1 ¼ litres of coconut milk or milk or soy bean milk
• 200 grams of granulated (fine) sugar
• ¼ teaspoon of salt
• Aluminium foil or clear plastic sheets or banana leaves for wrapping
Directions:
1) Cut banana leaves into the desired size which you can use to wrap into a rectangular or square shape.
2) Peel bananas and steamed them till slightly soft. **(careful, don’t steam them till too soft)
3) Put the cooked bananas aside and cut them to bite size pieces.
4) Dilute the packet of green bean powder with half of the coconut milk and set it aside.
5) Boil remaining coconut milk in a small pot with sugar and salt. Add the green bean flour mixture which was done earlier on. Keep stirring until the mixture turns thick and it is done.
6) Take a sheet of the cut banana leaves, place 1 tablespoon of the cooked mixture on it, then add a slice of banana and add another 1 tablespoon of mixture to cover the banana.
7) Wrap the mixture into a rectangle or square shape and set them aside to cool. You have to be quick in wrapping all the kueh as the mixture will set easily in the pot.
8) Once all the kueh have cool down, put them into the fridge. Once they are set, serve them cold.
• 2-3 bananas (steamed till they are slightly soft) – you can use more bananas if you want more bananas in the kueh.
• 1 packet of green bean powder
• 1 ¼ litres of coconut milk or milk or soy bean milk
• 200 grams of granulated (fine) sugar
• ¼ teaspoon of salt
• Aluminium foil or clear plastic sheets or banana leaves for wrapping
Directions:
1) Cut banana leaves into the desired size which you can use to wrap into a rectangular or square shape.
2) Peel bananas and steamed them till slightly soft. **(careful, don’t steam them till too soft)
3) Put the cooked bananas aside and cut them to bite size pieces.
4) Dilute the packet of green bean powder with half of the coconut milk and set it aside.
5) Boil remaining coconut milk in a small pot with sugar and salt. Add the green bean flour mixture which was done earlier on. Keep stirring until the mixture turns thick and it is done.
6) Take a sheet of the cut banana leaves, place 1 tablespoon of the cooked mixture on it, then add a slice of banana and add another 1 tablespoon of mixture to cover the banana.
7) Wrap the mixture into a rectangle or square shape and set them aside to cool. You have to be quick in wrapping all the kueh as the mixture will set easily in the pot.
8) Once all the kueh have cool down, put them into the fridge. Once they are set, serve them cold.
Tuesday, November 23, 2010
Butternut Snap Chocolate Tartlets
Ingredients
12 Arnott’s Butternut Snap Cookies
165g (3/4 cup) caster sugar
60ml thickened cream
40g butter
150g dark chocolate, chopped
Method
Lightly grease a 12-hole round bottomed tartlet tin.
Place 6 of the biscuits on a microwave-safe plate and heat on high for 20 seconds or until biscuits are soft and pliable. Working quickly, gently roll the biscuits out until 3mm thick and then push into the tartlet tin. Repeat with remaining 6 biscuits.
Combine sugar and 165ml water in a heavy-based saucepan and stir over low heat until sugar dissolves. Increase the heat to high and cook (brushing down sides of the saucepan with a wet pastry brush to remove any sugar crystals) for 10-15 minutes or until sugar mixture is a deep golden colour. Remove from the heat, add the cream and butter (caramel will spit) and stir until smooth. Pour into the biscuit cases and refrigerate for 30 minutes, or until set.
Place the chocolate in a small heatproof bowl and set over a small saucepan of simmering water. Stir until chocolate is melted. Pour over the caramel filling and refrigerate tartlets for a further 10 minutes, or until set.
12 Arnott’s Butternut Snap Cookies
165g (3/4 cup) caster sugar
60ml thickened cream
40g butter
150g dark chocolate, chopped
Method
Lightly grease a 12-hole round bottomed tartlet tin.
Place 6 of the biscuits on a microwave-safe plate and heat on high for 20 seconds or until biscuits are soft and pliable. Working quickly, gently roll the biscuits out until 3mm thick and then push into the tartlet tin. Repeat with remaining 6 biscuits.
Combine sugar and 165ml water in a heavy-based saucepan and stir over low heat until sugar dissolves. Increase the heat to high and cook (brushing down sides of the saucepan with a wet pastry brush to remove any sugar crystals) for 10-15 minutes or until sugar mixture is a deep golden colour. Remove from the heat, add the cream and butter (caramel will spit) and stir until smooth. Pour into the biscuit cases and refrigerate for 30 minutes, or until set.
Place the chocolate in a small heatproof bowl and set over a small saucepan of simmering water. Stir until chocolate is melted. Pour over the caramel filling and refrigerate tartlets for a further 10 minutes, or until set.
Lemon Meringue Tart
Ingrediant :-
Pate sucrée
1 vanilla bean
150 g soft salted butter
95 g icing sugar
250 g flour
1 egg
30 g almonds flour
Lemon cream
juice and zest of 2 bio lemons
2 eggs + 3 egg yolks
80 g sugar
70 g salted butter
Meringue
3 eggwhites
120 g sugar
Method :-
Pate sucrée (Prepare the pate sucrée the day before)
Slice the vanilla bean and scratch the seeds. Add them to the sugar.
Keep the vanilla bean for step 2 of next phase (preparation of the tart)
In a salad bowl, sieve the flour and add the butter cutted in pieces. Rub between the hands butter and flour until it gets sandy.
Dig in it a hole and add the egg, sugar and almonds flour. Mix softly.
Squeeze the pasta, roll it and keep it in the fridge for at least 4 hours.
Lemon Cream
Warm up the oven at 170°C.
In a saucepan pour the sugar, add the eggs, egg yolks and lemons juice and zest. Mix.
As soon as it start boiling add the butter and mix until the cream gets thicker. Leave aside the cream.
Roll out the pasta on 4 mm thickness and put it in a pie plate. Cover it with aluminium foil and put some seeds or pits in it (the pasta won’t rise while cooking). Put in the oven for about 25 mns (until it gets brown).
When the pasta is cold, pour the lemon cream.
Bring the temperature of the oven to 220°C.
Meringue
Beat the eggwhites until stiff adding the sugar in 3 times
Cover the lemon cream with it
Put the pie on the oven for about 5 minutes (or until the meringue gets brown…light brown!)
Pate sucrée
1 vanilla bean
150 g soft salted butter
95 g icing sugar
250 g flour
1 egg
30 g almonds flour
Lemon cream
juice and zest of 2 bio lemons
2 eggs + 3 egg yolks
80 g sugar
70 g salted butter
Meringue
3 eggwhites
120 g sugar
Method :-
Pate sucrée (Prepare the pate sucrée the day before)
Slice the vanilla bean and scratch the seeds. Add them to the sugar.
Keep the vanilla bean for step 2 of next phase (preparation of the tart)
In a salad bowl, sieve the flour and add the butter cutted in pieces. Rub between the hands butter and flour until it gets sandy.
Dig in it a hole and add the egg, sugar and almonds flour. Mix softly.
Squeeze the pasta, roll it and keep it in the fridge for at least 4 hours.
Lemon Cream
Warm up the oven at 170°C.
In a saucepan pour the sugar, add the eggs, egg yolks and lemons juice and zest. Mix.
As soon as it start boiling add the butter and mix until the cream gets thicker. Leave aside the cream.
Roll out the pasta on 4 mm thickness and put it in a pie plate. Cover it with aluminium foil and put some seeds or pits in it (the pasta won’t rise while cooking). Put in the oven for about 25 mns (until it gets brown).
When the pasta is cold, pour the lemon cream.
Bring the temperature of the oven to 220°C.
Meringue
Beat the eggwhites until stiff adding the sugar in 3 times
Cover the lemon cream with it
Put the pie on the oven for about 5 minutes (or until the meringue gets brown…light brown!)
Saturday, November 20, 2010
New York Deli Cheesecake
Ingrediants :-
375g digestive biscuit
175g butter, melted
500g cream cheese soften
1 cup caster sugar
3 eggs seperated
1 tablespoon corn flour sifted
2 teaspoon vanilla bean paste
2 cups sour cream
1/4 cup lemon juice
Method :-
1. Preheat oven to 150 degree celcius
2. Process biscuit till fine. transfer mixture to a bowl and stir in butter till combined. Press the biscuit mixture evening over the base and side of the pan. Refrigerate the pan for the base to set
3. Beat the cream cheese, 3/4 cup of cugar, egg yolk and cornflour in a large bowl until smooth.
4. Add Vanilla,sour cream, and juice. Beat till combine
5. Beat egg white until soft peaks form. Gradually add in remainder 1/4 cup of sugar, beating until dissolve.
6. Fold the egg white mixture into the cream cheese
7. Spread filling into the biscuite base and bake the cheese cake for 1 hour or until set.
8. Switch off oven and cool in oven with door open. This will help to prevent it from cracking
9. Refrigerate for 3 hours before serving.
10. Serve with a dusting of icing sugar on top.
375g digestive biscuit
175g butter, melted
500g cream cheese soften
1 cup caster sugar
3 eggs seperated
1 tablespoon corn flour sifted
2 teaspoon vanilla bean paste
2 cups sour cream
1/4 cup lemon juice
Method :-
1. Preheat oven to 150 degree celcius
2. Process biscuit till fine. transfer mixture to a bowl and stir in butter till combined. Press the biscuit mixture evening over the base and side of the pan. Refrigerate the pan for the base to set
3. Beat the cream cheese, 3/4 cup of cugar, egg yolk and cornflour in a large bowl until smooth.
4. Add Vanilla,sour cream, and juice. Beat till combine
5. Beat egg white until soft peaks form. Gradually add in remainder 1/4 cup of sugar, beating until dissolve.
6. Fold the egg white mixture into the cream cheese
7. Spread filling into the biscuite base and bake the cheese cake for 1 hour or until set.
8. Switch off oven and cool in oven with door open. This will help to prevent it from cracking
9. Refrigerate for 3 hours before serving.
10. Serve with a dusting of icing sugar on top.
Friday, November 19, 2010
Coconut Macaroons
Ingredients :-
4 large (120 grams) egg whites, at room temperature
1 cup (200 grams) granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup (60 grams) cake flour, sifted
3 cups (300 grams) sweetened shredded coconu
Method:-
1. Coconut Macaroons: In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours, or until firm.
2. Preheat oven to 325 degrees F (170 degrees C) and line two baking sheets with parchment paper.
3. Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.
Makes about 2 dozen Macaroons.
4 large (120 grams) egg whites, at room temperature
1 cup (200 grams) granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup (60 grams) cake flour, sifted
3 cups (300 grams) sweetened shredded coconu
Method:-
1. Coconut Macaroons: In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours, or until firm.
2. Preheat oven to 325 degrees F (170 degrees C) and line two baking sheets with parchment paper.
3. Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.
Makes about 2 dozen Macaroons.
Peanut Blossom Cookie
Ingredients :-
1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (185 grams) peanut butter (smooth or crunchy)
1/3 cup (70 grams) light brown sugar
1/3 cup (65 grams) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons milk
1 1/2 cups (195 grams) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Coating:
1/3 cup (65 grams) granulated white sugar
Garnish:
48 milk chocolate Kisses, unwrapped
Method:-
1. In the bowl of your electric mixer (or with a hand mixer), beat the butter.
2. Add the peanut butter and sugars and beat until light and fluffy (about 2 - 3 minutes).
3. Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda, and salt.
4. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.
5. Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven.
6. Roll the batter into 1 inch (2.54) round balls. Place the granulated white sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
7. Bake the cookies for about 8 - 10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a chocolate Kiss in the center of each cookie, pressing down until the cookie just starts to crack. Cool completely on a wire rack.
Makes about 4 dozen cookies.
1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (185 grams) peanut butter (smooth or crunchy)
1/3 cup (70 grams) light brown sugar
1/3 cup (65 grams) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons milk
1 1/2 cups (195 grams) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Coating:
1/3 cup (65 grams) granulated white sugar
Garnish:
48 milk chocolate Kisses, unwrapped
Method:-
1. In the bowl of your electric mixer (or with a hand mixer), beat the butter.
2. Add the peanut butter and sugars and beat until light and fluffy (about 2 - 3 minutes).
3. Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda, and salt.
4. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.
5. Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven.
6. Roll the batter into 1 inch (2.54) round balls. Place the granulated white sugar in a shallow bowl and roll each ball in the sugar. Place on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
7. Bake the cookies for about 8 - 10 minutes, or until the cookies are lightly browned. Immediately upon removing the cookies from the oven, place a chocolate Kiss in the center of each cookie, pressing down until the cookie just starts to crack. Cool completely on a wire rack.
Makes about 4 dozen cookies.
Thursday, November 18, 2010
Gingerbread Men
Ingredient:-
3 cups (390 grams) all purpose flour
1/4 teaspoons salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
2/3 cup (160 ml) unsulphured molasses (To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)
Confectioners Frosting:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 1/2 tablespoons milk or light cream
Assorted food colors (if desired)
Method:-
1. In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.
2. In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
3.Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
4. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.
5. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.
6. Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.
7. Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.
8. If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. You can also use the icing as a glue to attach candies, raisins, and sprinkles.
9. Confectioners Frosting: In an electric mixer (or with a hand mixer), cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if too dry. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.
10. Tint portions of frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).
Makes about 3 dozen cookies depending on the size of cookie cutter used.
Store in an airtight container.
3 cups (390 grams) all purpose flour
1/4 teaspoons salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
2/3 cup (160 ml) unsulphured molasses (To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)
Confectioners Frosting:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 1/2 tablespoons milk or light cream
Assorted food colors (if desired)
Method:-
1. In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.
2. In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
3.Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
4. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.
5. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.
6. Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.
7. Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.
8. If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. You can also use the icing as a glue to attach candies, raisins, and sprinkles.
9. Confectioners Frosting: In an electric mixer (or with a hand mixer), cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if too dry. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.
10. Tint portions of frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).
Makes about 3 dozen cookies depending on the size of cookie cutter used.
Store in an airtight container.
Sable Cookies
Ingrediants :-
10 tablespoons (140 grams) unsaltedbutter, room temperature
1/2 cup (100 grams) granulated whitesugar
1 largeegg
1 teaspoon purevanillaextract
2 cups (260 grams) all purposeflour
1/2 teaspoonbaking powder
1/4 teaspoon salt
Egg Wash:
1 large egg
1 tablespoon water
Method :
1. In the bowl of your electric mixer (or with a hand mixer), beat butter and sugar until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until blended.
2. In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough.
3. Transfer the dough to a lightly floured work surface,kneadthe dough a few times to bring it together, and then divide the dough in half. Wrap each half in plastic wrap and refrigerate until firm (at least an hour).
4. Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper and set aside.
5. Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is 1/4 inch (1 cm) thick.
6. Using a lightly floured 2 inch (5 cm) round fluted cookie cutter, cut out the cookies, placing them on the prepared sheet. Place the baking sheet of cut out cookies in the refrigerator for about 15 -20 minutes to chill the dough.
7. Meanwhile, in a small bowl, whisk the egg with the water for the egg wash. Remove the cookies from the refrigerator and brush the tops with the egg wash. Then, with the tines of afork(or I like to use the end of a toothpick), make a crisscross pattern on the top of each cookie.
8. Bake cookies in the preheated oven for about 12-14 minutes (depending on size of cookie) or until golden brown around the edges.
6. Cool cookies on wire rack. Store in an airtight container forup to a week.
Makes about 3 dozen cookies.
10 tablespoons (140 grams) unsaltedbutter, room temperature
1/2 cup (100 grams) granulated whitesugar
1 largeegg
1 teaspoon purevanillaextract
2 cups (260 grams) all purposeflour
1/2 teaspoonbaking powder
1/4 teaspoon salt
Egg Wash:
1 large egg
1 tablespoon water
Method :
1. In the bowl of your electric mixer (or with a hand mixer), beat butter and sugar until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until blended.
2. In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough.
3. Transfer the dough to a lightly floured work surface,kneadthe dough a few times to bring it together, and then divide the dough in half. Wrap each half in plastic wrap and refrigerate until firm (at least an hour).
4. Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper and set aside.
5. Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is 1/4 inch (1 cm) thick.
6. Using a lightly floured 2 inch (5 cm) round fluted cookie cutter, cut out the cookies, placing them on the prepared sheet. Place the baking sheet of cut out cookies in the refrigerator for about 15 -20 minutes to chill the dough.
7. Meanwhile, in a small bowl, whisk the egg with the water for the egg wash. Remove the cookies from the refrigerator and brush the tops with the egg wash. Then, with the tines of afork(or I like to use the end of a toothpick), make a crisscross pattern on the top of each cookie.
8. Bake cookies in the preheated oven for about 12-14 minutes (depending on size of cookie) or until golden brown around the edges.
6. Cool cookies on wire rack. Store in an airtight container forup to a week.
Makes about 3 dozen cookies.
Monday, November 15, 2010
Lemonade
Ingredients
(makes a small pitcher, about 0.75 litres)
- 1/2 cup (roughly 100g) of caster sugar (you can use normal white sugar too, slightly more)
- 1 cup boiling water
- juice of 1 lemon, remove seeds collected in the juicer with a spoon
- 500ml chilled water
- lemon wedges
(makes a small pitcher, about 0.75 litres)
- 1/2 cup (roughly 100g) of caster sugar (you can use normal white sugar too, slightly more)
- 1 cup boiling water
- juice of 1 lemon, remove seeds collected in the juicer with a spoon
- 500ml chilled water
- lemon wedges
Directions
1. Make the sugar syrup by dissolving 1/2 cup of caster sugar with 1 cup of boiling water. Chill the syrup in fridge for an hour or till cold*
2. Combine lemon juice, chilled water, chilled sugar syrup and lemon wedges (for added lemon aroma) in a glass pitcher. Serve immediately.
3. If you are not serving this immediately, put a lid on the pitcher before placing in the fridge so as to prevent vitamins loss. Or serve with ice cubes. Consume within a day if possible.
1. Make the sugar syrup by dissolving 1/2 cup of caster sugar with 1 cup of boiling water. Chill the syrup in fridge for an hour or till cold*
2. Combine lemon juice, chilled water, chilled sugar syrup and lemon wedges (for added lemon aroma) in a glass pitcher. Serve immediately.
3. If you are not serving this immediately, put a lid on the pitcher before placing in the fridge so as to prevent vitamins loss. Or serve with ice cubes. Consume within a day if possible.
Saturday, November 6, 2010
Braised Yee Mee
Ingredients:
2 pieces dried yee mee noodles
1 piece chicken breast, sliced (season with a bit of oyster sauce and dash of pepper)
10 shrimps – peeled and deveined
some mustard greens/cabbage or baby bak choy
3 cloves garlic, chopped finely
1 tbsp oyster sauce
1 tsp dark soy sauce
2 tbsp light soy sauce
2 cups of chicken stock
Salt and pepper to taste
Method :
1. Heat up wok on high. Add about 2 tbsp spoon o f oil and add in the garlic. Stir fry until lightly brown.
2. Add in the chicken, stir-fry until it changes color. Add in chicken stock and all the seasonings. Bring it up to boil. Add in the yee mee and continue to cook until the gravy thickens. This should take about 3-4 minutes.
3. Then add in the vegetables and shrimps. Continue to cook until noodles soften and check seasonings. Serve warm.
2 pieces dried yee mee noodles
1 piece chicken breast, sliced (season with a bit of oyster sauce and dash of pepper)
10 shrimps – peeled and deveined
some mustard greens/cabbage or baby bak choy
3 cloves garlic, chopped finely
1 tbsp oyster sauce
1 tsp dark soy sauce
2 tbsp light soy sauce
2 cups of chicken stock
Salt and pepper to taste
Method :
1. Heat up wok on high. Add about 2 tbsp spoon o f oil and add in the garlic. Stir fry until lightly brown.
2. Add in the chicken, stir-fry until it changes color. Add in chicken stock and all the seasonings. Bring it up to boil. Add in the yee mee and continue to cook until the gravy thickens. This should take about 3-4 minutes.
3. Then add in the vegetables and shrimps. Continue to cook until noodles soften and check seasonings. Serve warm.
Wednesday, November 3, 2010
Jam Donuts with Lavender Sugar and Clotted Cream Custard
Ingrediants
2 tsp lavender flowers
100g caster sugar
Step 2: Meanwhile, for the lavender sugar, combine lavender flowers with sugar in a large bowl, rub together with your hands until flowers are bruised. Set aside for 15-20 minutes to infuse.
Step 3: Pour oil into a saucepan until one-third full. Heat over medium-high heat until 165°C. Spoon donut mixture into 4cm round balls into the hot oil. Cook for 3-4 minutes until golden and cooked through. Remove, drain on paper towel, then toss in the lavender sugar.
Step 4: Spoon jam in a small piping bag with a 5mm straight-edged nozzle. Push nozzle into the centre of each donut and pipe enough jam to fill.
Step 5: Serve donuts with clotted cream.
stir till come to a thick watery
440ml milk
100g unsalted butter, softened
75g caster sugar
4 eggs
20g fresh yeast
4 cups (600g), plain flour
Vegetable oil, for deep frying
200g raspberry jam
clotted cream, to serve
100g unsalted butter, softened
75g caster sugar
4 eggs
20g fresh yeast
4 cups (600g), plain flour
Vegetable oil, for deep frying
200g raspberry jam
clotted cream, to serve
2 tsp lavender flowers
100g caster sugar
Method :-
Step 1: Heat milk in a saucepan until tepid (37°C on a thermometer). Whisk in the butter, caster sugar and eggs. Place the yeast into a bowl and about ½ cup of the milk mixture. Break up the yeast with your hands to form a smooth paste. Transfer to the milk mixture, whisking to combine. Combine flour and ½ teaspoon of salt in a large bowl and make a well in the centre. Gradually pour in the milk mixture, whisking until smooth. Cover and set aside in a warm place to prove for 45 minutes - 1 hour.
Step 2: Meanwhile, for the lavender sugar, combine lavender flowers with sugar in a large bowl, rub together with your hands until flowers are bruised. Set aside for 15-20 minutes to infuse.
Step 3: Pour oil into a saucepan until one-third full. Heat over medium-high heat until 165°C. Spoon donut mixture into 4cm round balls into the hot oil. Cook for 3-4 minutes until golden and cooked through. Remove, drain on paper towel, then toss in the lavender sugar.
Step 4: Spoon jam in a small piping bag with a 5mm straight-edged nozzle. Push nozzle into the centre of each donut and pipe enough jam to fill.
Step 5: Serve donuts with clotted cream.
stir till come to a thick watery
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