Tuesday, January 19, 2016

CNY Walnut Biscuit ( Hup Toh Soh)





CNY Walnut Biscuit ( Hup Toh Soh) 
Adapted from Messy Witchen

Ingredients:
90 g Flour
1/2 tsp bicarbonate soda
1/2 tsp baking powder
75 - 80 ml peanut oil
40 g icing sugar
1/4 tsp salt
1/2 tsp vanilla essence (optional)
40 g walnuts - roasted & coarsely ground
1 egg yolk - for egg wash

Method :

1) Sift flour, bicarbonate soda & baking powder . Set aside

2) In a mixing bowl combine peanut oil, sugar , salt & vanilla essence(optional) . Mix till salt dissolves .

3) Fold in flour & walnuts . Mix till it forms soft & pliable dough . Add a little bit of oil if the mixture would not bind .

4) Preheat oven to 170°C & greased baking pan


5) Divide dough into 10g portions & roll into about 2 cm diameter balls . Place the balls on prepared baking pan . Using the back of a teaspoon & press lightly the dough to flatten into a disc . Brush with egg wash & bake for 15 - 20 mins or till golden brown .








Linking this post to Cook & Celebrate : CNY 2016 event hosted by Bake For Happy Kids , Goody Foodies The Domestic Goddess Wannabe .





Friday, December 25, 2015

Mickey & Minnie Mouse Gingerbread Man




Wishing Everyone A Merry Christmas & A Happy New Year 





Mickey & Minnie Mouse Gingerbread Man 
Recipe adapted from Noêl Edition Prima Magazine 2011

Ingredients:
1 organic orange zest
500 g flour
350 g honey 
100 g brown sugar
120 g powdered sugar
1 egg
100 g butter 
1 package of baking powder
1 tsp of 4-spice powder 
1 tsp ground ginger
1/2 tsp cinnamon
A pinch of salt 
Cookie cutter of your choice ( I've used Mickey cookie cutter ) 

Royal icing
250 g powdered / icing sugar
1 egg white 
1/2 lemon juice 
Sugar sprinkles of your choice
Raisins / Sultanas (I've used them to make the ears & eyes )

Method :

1) In a saucepan , melt butter , honey, brown sugar & sugar on low heat .  Once the sugars have dissolved , remove from heat & let to cool . Stir in egg & orange zest . 

2) In a large bowl, mix all the dry ingredients together . Pour in honey mixture & mix til well combined & into a soft dough .  Cover the dough with plastic wrap & place in the fridge for at least 2 hours . 

3)  Preheat oven to 180°C . Lined baking tray with patchmeent paper . Using a roller & roll out dough on cleaned , floured suface . Cut the dough with cookie cutter of your choice  & place them on prepared baking tray . Bake for 20 mins . Let to cool on wire rack before piping royal icing on the cookies & decorating them with sprinkles

4) To make royal icing : In a bowl , whisk sugar & lemon juice  . Gradually add in sugar & whisk til smooth & combined . 






Bought this Mickey Mouse Cookie cutter set at Disneyland Paris last year . 







A Wonderful Christmas Day - Christmas Market at Disney Village ( Disneyland Paris )




























Linking this post to Cook-Your-Book # 29 hosted by Joyce from Kitchen Flavours 

                                                        









Gingerbread - Pain d'èpices (Christophe Michalak)




Gingerbread - Pain d'èpices 
Recipe adapted from' Les desserts qui me font craquer' cookbook by Christophe Michalak ( Editions Plon ) 

Ingredients :
150 g water
60 g sugar
150 g honey
A pinch of salt
3 g of 4-spices
1 zest of organic lemon 
2 zest of organic lime 
1 zest of organic orange 
4 g ground anis
150 g flour 
5 g baking powder 
95 g butter
A pinch of baking soda
150 g orange marmalade 
2 Tbsp Pearl sugar 

Method: 

1)  In a saucepan , boil water , sugar , honey & salt . Add in 4-spices , ground anis , lemon zest, lime zest , orange zest . Stir well .

2)  Add in butter & stir until the butter melted . Remove from heat & set aside & cover the saucepan let it to infuse for 20 mins . After 20 mins , drain honey spiced mixture .

3 )  Preheat oven to 180°C . Greased a loaf pan with butter or lined with parchment paper . 



4)  Sift flour with baking powder & baking soda in a large bowl .  Mix in honey spiced liquid into flour mixture till well combined . Pour batter in prepared loaf pan  & sprinkle pearl sugar over the top . Bake for 40 mins . Let to cool on wire rack . 





It's a X'mas tradition in our family (especially my hubby ) & a must have homemade  gingerbread to accompany  Foie Gras  with onion or fig confit  . Homemade gingerbread is always the best as it stayed moist even for days . 




Linking this post to Cook-Your-Book # 29 hosted by Joyce from Kitchen Flavours 




Linking this post to Cook & Celebrate : Christmas 2015 event hosted by Bake For Happy Kids , Goody Foodies The Domestic Goddess Wannabe .








Monday, December 21, 2015

Hungarian Poppy Seed Roll - Beigli





Beigli or Poppy Seed Roll is a traditional Hunagarian festive goodie usually eaten on Christmas . This is a sweet yeasted bread with tasty filling such a honey, poppy seeds , raisins or nuts .  Very different from the usual Christmas bread with dried fruits & spices . Lovely soft & sweet bread for Christmas morning that goes great a cup of tea or coffee . 






Hungarian Poppy Seed Roll 
Recipe adapted from The Hungarian Girl .com

Ingredients:

Dough
250 ml warm water 
2 packages of active dry yeast (16 g)
115 g melted butter
115 g sugar
3 eggs - room temperature
1 Tsp salt
470 g unbleaches all-purpose flour , plus extra for kneading

Poppy Seed Filling
120 ml milk
250 g poppy seeds - ground
60 g raisins
1 tsp organic lemon zest
5 Tbsp honey
1 egg + 1 tsp milk for eggwash
Powdered / icing sugar for dusting ( optional) 

 Method :

1) In a bowl ,  dissolve yeast in warm water til foarmy , about 5 mins .

2) In large bowl , mix butter , sugar , eggs & salt til well incorporated . 

3) Add in flour , 1 cup at a time & mix till form a dough . Transfer the dough to a clean , floured surface & knead till smooth & elastic for about 5 - 7 mins . The dough should be soft & not sticky . If it's too sticky , add more flour .  Transfer the dough ball into g greased big bowl & cover with plastic wrap . Let to rise til double in size in a warm place about 1-1/2 - 2 hours . 

4) For the poppy seed filling : Combine milk & sugar in a sauce pan . Bring to a boil & add in poppy seed & raisins . Simmer for a few minutes , stirring constantly . Remove from heat & stir in lemon zest & honey . Set aside to cool before using .

5) Lined baking tray with parchment paper .  Punch dough down & divide the dough into two equal parts .  Roll out each dough into a rectangle measuring 35 x 30 cm .  Spread the dough with poppy seed filling leaving 2.5 cm on all the edges . Roll up lengthwise , make sure that the rolls remain tight & firm .  Transfer the rolls on lined baking tray  . Cover rolls with a clothe & let to rise again for 45 - 60 minutes .   Preheat oven to 180°C &  brush egg wash over the rolls & bake for 30 mins til golden brown .  Let to cool before dusting powdered sugar over the roll . 








Linking this post to Cook & Celebrate : Christmas 2015 event hosted by Bake For Happy Kids , Goody Foodies The Domestic Goddess Wannabe .



Linking this post to  Bake Along # 89 - Christmas Yeasted Bread  hosted by Joyce from Kitchen Flavours Zoe from Bake For Happy Kids & Lena from Frozen Wings .








Sunday, December 20, 2015

La Pompe à l'huile (Provence)






La Pompe à l'huile is one of the must have 13 desserts in Provence during Christmas eve . It consists of a bread dough with olive oil & orange blossom water .  Delightful frangrant soft bread that truly reflects the beautiful region of Provence . 




La Pompe à l'huile (Provence) 
Recipe adapted from L'atelier des chefs 

Ingredients : 
500 g flour
90 g powdered sugar
25 g fresh yeast 
20 ml orange blossom water 
250 g olive oil 
1 zest of an organic orange 
250 ml warm water 

Method :


1)  Disolve fresh yeast in warm water  .

2)  Mix flour & sugar . Add in olive oil , orange blossom water , orange zest & yeast mixture . Knead till smooth dough . place in a large greased bowl & cover with a clean tea towel  . Let to rise for 2 hours or until double in size . 

3)  On a clean & floured surface , take one small dough ball , roll it into a small disc & 1 cm thickness . Using knife to cut the center of the dough as shown below . Place on lined baking pan & cover . Let to rise for another 1 hour . 



4) Preheat oven to 180°C & bake for 20 mins till golden brown . Brush olive oil over the bread & enjoy . 






Linking this post to  Bake Along # 89 - Christmas Yeasted Bread  hosted by Joyce from Kitchen Flavours Zoe from Bake For Happy Kids & Lena from Frozen Wings .





Linking this post to Cook & Celebrate : Christmas 2015 event hosted by Bake For Happy Kids , Goody Foodies The Domestic Goddess Wannabe .





Friday, December 18, 2015

Black Forest Cake - Schwarzwälder Kirschtorte




 Black Forest Cake  (Schwarzwälder Kirschtorte )  is one of the most famous German cake . As we all know this recipe calls for Kirch ( cherry alcohol ) & I was told by my German friend that the cake should be dence & not light . So that it soak up all the Kirch like a sponge  ( that is exactly what she said ) LOL Yup, it is  actually a boozy cake not meant for children consumption in reality . Anyway ,  it's really up to you the amount of Kirch that you want to  use for  this recipe  . With all the whipped cream & cherries in this chocolatey cake , it's  truly a decadent treat that we love to indulge  !  LOL 




Black Forest Cake - Schwarzwälder Kirschtorte 
Recipe inspired from Classic Essential Cakes ( Periplus Edition)

Ingredients:
1/3 cup flour
1/3 cup self-raising flour
2 Tbsp cocoa powder ( good quality cocoa powder ) +  for dusting 
4 eggs - seperated
1/2 caster sugar
1/4 cup Kirsch
2 cups double cream - whipped 
450 g can pitted marachino cherries - well drained but set aside 1 Tbsp cherry syrup 
Dark chocolate - shaved ( I've only used cocoa powder instead )
Star shape piping tip & piping bag 
Macarons (optional) 


Method :

1) Preheat oven to 180°C . Greased 20 cm spring form cake pan . Line the base with baking paper . 

2) Sift both flours & cocoa powder . 

3) In a bowl , beat egg whites till firm peak form . Gradually beat in sugar till sugar dissolved & the mixture is thick / glossy . Add in egg yolks & beat for another 20 seconds . Transfer mixture to a larger bowl . 

4) Fold in lightly the flours mixture till well combined . Pour in prepared cake pan & spead the batter evenly . Bake for 15 mins or till the cake is springy to the touch . Let to cool in pan for 10 mins before turning it onto wire rack to cool .  Then cut the cake in 3 horizontally . 

5)  Mix Kirsch & 1 Tsbp of cherry syrup . Brush the top of each cake with Kirsch mixture . 





6) Spoon whipped cream into piping bag . Pipe whipped cream onto the cake , cover with cherries as soon above . Place the other cake on top & repeat the method .  Pipe whipped cream over the last top cake & dust with cocoa powder & decorate with Macaron X'mas tree  .






Linking this post to Cook-Your-Book # 29 hosted by Joyce from Kitchen Flavours 



Linking this post to Cook & Celebrate : Christmas 2015 event hosted by Bake For Happy Kids , Goody Foodies The Domestic Goddess Wannabe .





Wednesday, December 16, 2015

Star-Topped Mince Pies (Nigella Lawson)




We love Mincemeat Pies especially the ones from Marks & Spencer . The rich buttery crust is just to die for . Anyway since I've bought some  ready-made Mincemeat from M&S , I thought this is a great opportunity to try out this recipe from Nigella Christmas cookbook .  Another awesome recipe from this cookbook . These pie crusts are rich & flaky .....  just DELICIOUS  . Maybe next year I'll make my own mincemeat ... LOL 





Star-Topped Mince Pies
Recipe adapted from Nigella Christmas cookbook

Ingredients makes 36
1- 2/3 cups flour
5 Tbsp vegetable shortening (Crisco)
4 Tbsp cold butter -diced small
1 orange - juice
Pinch of salt
2/3 cup mincemeat ( I've used Marks & Spencer mincemeat) 
Confrctioner sugar for dusting 

You also need :
Mini tart tins ( I've used individual moulds) 
Round fluted cookie cutter  ( about 6 cm) 
Small star cutter

Method : 

1) In a large bowl , add in flour , 1 tsp of shortening & butter . Shake them together & cover , put in the freezer for 20 mins . ( This is to make the pastry tender & flaky later) 

2) In a small bowl combine orange juice & salt , cover & place in the refrigerator to chill .

3) Beat  flour mixture with the rest of the shortening  till crumbs in food processor . Pour in salted orange juice down the funnel, pulsing til it looks as if the dough is about to cohere ; you want to stop just before it does ( even if some orange juice is left ) If needed more liquid , add some iced water .

4) Turn the dough out on a clean  surface ,  combine dough with hand . Then turn into 3 discs for 3 batches . Wrap each disc in plastic wrap & place in the refrigerator for 20 mins . 

5) Preheat oven to 220°C . Roll out the disc , one at a time into thin & light layer . Using a round cookie cutter & cut out circles a little wider than the indentations in the tart tins . Press these circles into the molds & dollop a teaspoon of mincemeat . 




6) Cut out the stars with little star cutter , place them on top of the mincemeat without pressing in . Bake for 10 to 15 mins  .  Let cool before dusting confectioner sugar over the pies . PLS ,  I forgot to dus mine .... oh well  ,  LOL 







Linking this post to Cook-Your-Book # 29 hosted by Joyce from Kitchen Flavours 



Linking this post to Cook & Celebrate : Christmas 2015 event hosted by Bake For Happy Kids , Goody Foodies The Domestic Goddess Wannabe .