Thursday, March 21, 2013

Strawberry Financier – Financier à la fraise

Strawberry Financier – Financier à la fraise
Adapted from Saveur Magazine


8 to 10 strawberries
200g melted butter
5 egg whites
150g icing sugar
80g ground almond
60g flour

Directions :

1)      Preheat oven to 170°C & greased muffin pan . Cut strawberries in half & set aside . 

2)      Combine flour, ground almond with sugar  & mix well . 

3)      Lightly whisk egg whites  . Gradually beat in egg white to flour mixture . Pour in melted butter & mix till well combined . Spoon batter on to muffin pan to ¾ full & top with cut strawberries as shown above .  Bake for 20 to 25 minutes till light golden brown . Let to cool on wire rack . ( I've added some frozen raspberries too)

Linking this post to Tea Time Treats challenge  hosted by  Karen of  Lavender & Lovage  & co-hosting with  Kate from What Kate Baked . This month’s theme is all about French pastries & goodies  .  

Sunday, March 17, 2013

Eton Mess With Jasmine Cream (Deila Smith)

Eton Mess
Adapted & inspired from Deila Online


175g castor sugar
3 egg whites
450g fresh strawberries- slice or chopped
570 ml double cream
1 tbsp icing sugar
1 tsp Jasmine essence
Large star tip & a piping bag 


1)      Preheat oven to 150°C . Whisk egg whites till soft peaks . Gradually add in caster sugar & table spoon at a time & continue whisking till well combined.
2)      Spoon mixture in piping bag & pipe them in rows on baking tray. You may also use a rounded dessert spoon to spoon the mixture in rows on a lined baking tray.  Place baking tray on the centre of oven & turn the heat down to 140°C & baked for 1 hour.

3)      Turn the oven off & leave the meringue in the oven to dry out overnight or until the oven is completely cold.
4)      Whip up double cream & icing sugar with jasmine essence till fluffy with soft peaks . Place few meringues in the center of each dessert plate ., then spread  a spoonful of whipped cream . Topped strawberry slices over the cream & sprinkle some crushed meringue & topped with whipped cream . Repeat the layering .  I’ve piped whipped cream in between strawberry layers for a neater look .

I did not make the strawberry puree . For full recipe of Deila Smith’s  Eton Mess HERE


Linking this post to Cook Like A Star – Cook Like Deila Smith hosted by  Zoe from Bake For Happy Kids  & co hosting with  Baby Sumo of Eat Your Heart Out  with  Mich Of Piece Of Cake .

Thursday, March 14, 2013

Dark Chocolate Crème Brûlée ( Pierre Hermé)

Chocolate Crème Brûlée ( Pierre Hermé)

Ingredients serve 4

100g of 80% cocoa dark chocolate – broke in pieces
90g powdered sugar
250 ml double cream
4 egg yolks
250ml full cream milk
4 tbsp light brown sugar ( cassonade)
4 ramekins


1)      Preheat oven to 100°C .  Beat yolks & sugar till creamy.
2) Bring to a boil double cream & milk. Add in chocolate pieces & stir well till chocolate completely melted.  Remove from heat & stir in yolk mixture till well combined . Pour in ramekins  & cook in the oven for 45 mins to 1 hour.
3)      Leave to cool before placing them in the refrigerator for at least 2 hours. ( I’ve chilled them for 5 hours)
4)      Sprinkle brown sugar on top of crème & use a burner to caramelize  it.

Linking this post to Tea Time Treats challenge  hosted by  Karen of Lavender And Lovage & co hosting with   Kate from  What Kate Baked . This month's theme is all about French pastries & goodies . Simplement delicieux !

Friday, March 8, 2013

Orange Blossom Sponge Cake With Orange Syrup

I’m really excited for our 15th bake at the The Home Bakers event as we’re baking a fat free / guilt free cake aka sponge cake .  Mimi of Mimi Bakery House has selected an orange frosted sponge cake & it’s an awesome choice as now it’s orange season .  THB is organized by  Joy of Kitchen Flavour & we will be baking every single recipe from Lou Seibert Pappas ‘s cookbook - Coffee Cakes .   For full recipe please do hop over to Mimi .  And for more of this lovely bake from THB members HERE

Joke Of The Day - When I told my sons that  I was baking a sponge cake, my sons broke into laughter & said “ You mean a spongebob cake??” I was like “ Huh?!! What?” . My youngest son said “ You know, Sponge Bob the cartoon !” LOL  I didn’t see that coming !  

For full recipe of this citrus sponge cake HERE

I've added 1 tsp of orange blossom water in the batter & made an orange syrup for the topping .

To make orange syrup:

2 organic oranges / few slices for topping deco
200g sugar
50 ml water 


Combined all ingredients in a saucepan & let it simmer for 3 mins . Then add in orange slices & simmer another 3 mins . Let to cool a bit before pouring over cake .

Happy Woman's Day 

Wednesday, March 6, 2013

Tomato & Mozzarella Phyllo Purses

Tomato & Mozzerella Phyllo Purses
Adapted from Launa Belmondo

Ingredients serves 4

2 tomatoes
2 mozerella
4 phyllo sheets
4 slices of bread
Fresh basil leaves
1 egg yolk
Salt & pepper
Olive oil 


1)      Preheat oven to 170°C . Slice tomatoes & mozzarella but not ttoo thin . Cut  bread with a round cookie cutter . 

2)      Unroll phyllo sheet on a dry surface. Place a slice of bread onto the center of each phyllo sheet , layer it with a slice of tomato, basil & mozzarella . Sprinkle salt & pepper & a dash of olive oil. Gather the sides into a pouch & form a purse, pinching the gathered firmly with a toothpick as shown below. 

3)      Place the purse on a lined baking tray & lightly brush with egg yolk . Bake for 10 mins till golden brown & crispy . Serve with salad.

Submitting this post to  Little Thumbs Up event organized by  Zoe from Bake For Happy KidsDoreen of My Little Favorite DIY .  Doreen has chosen TOMATO as the star ingredient of this month's challenge . YUMMY

Tuesday, March 5, 2013

Polenta - Ricotta Cake with Dates & Walnuts (Deila Smith)

Polenta - Ricotta Cake with Dates & Walnuts
Adapted from Deila Online

200g polenta
250g ricotta
175g chopped dates + 8 dates for topping
50g lightly toasted pecan buts roughly chopped ( I’ve used toasted walnuts)
3 tbsp Amaretto
200g self-raising
1 tsp baking powder
1 tsp ground cinnamon
225g golden caster sugar ( I’ve used white caster sugar)
100g melted butter
1 tbsp demerara sugar
20 cm cake pan


1)      Preheat oven to 170°C & greased cake pan . Soak dates with Amaretto .
2)      Sift polenta, flour , baking powder & cinnamon . 

3)      Whisk caster sugar, butter, ricotta with 200ml tepid water about 1 minutes till well combined . Fold in dates with Amaretto & chopped nuts & mix well . Pour batter in cake pan & smooth the top . Sprinkle demerara sugar evenly over the top & bake for 1 ¾  to 2 hours till golden brown . ( I’ve baked this cake for 1h 20) . When it’s cooked it will feel springy in the centre when you make a light depression with your finger .