Thursday, February 28, 2013

Chocolate Bread & Butter Pudding ( Deila Smith )








Chocolate Bread & Butter Pudding 
Adapted from Deila Online

Ingredients :

9 slices of one day old bread (crust removed)
150g dark chocolate + 20g shaved chocolate
425 ml double cream
4 tbsp rum
75g butter
3 eggs
110g sugar
1/3 tsp cinnamon

Directions :

1)      Cut each slice of bread into 4 triangles & set aside.
2)      On a double boiler or bain marie , combine chocolate, double cream, sugar, butter , rum & cinnamon . Till chocolate & butter melted & sugar dissolved . Remove from heat & stir well to amalgamate all the ingredients.
3)      In a large bowl , whisk eggs & then pour chocolate mixture over it & whisk thoroughly till well combined. Spoon about 1 cm layer of the chocolate mixture into ramekins or dish & arrange half of the bread triangles over it in overlapping rows . Pour half the remaining chocolate mixture all over the bread , then arrange the rst of the bread over that , finishing off with a layer of chocolate . With a fork, press the bread down gently so that it’s covered evenly with the liquid as it cools .


4)      Cover ramekins or dish with clingfilm & let to stand at room temperature for 2 hours before placing it in the fridge for al least 24 hours before cooking .
5)      Preheat oven to 180°C . Remove clingfilm from ramekins or dish & topped with shaved chocolate  & bake in the oven on high shelf for 30 to 35 minutes . Let to stand for 10 minutes before serving with chilled pouring cream or vanilla ice –cream.





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



Tuesday, February 19, 2013

Pineapple Cheesecake




Pineapple Cheesecake

Ingredients
For crust base:

250g sesame & oat biscuits or graham biscuits crushed till crumbs
120g melted butter

For pineapple cream filling:
250g cream cheese
350g sweetened condensed milk
4 sheets gelatine soaked in cold water or 4 tsp of gelatine powder / agar-agar powder
420g canned crushed pineapple
1/3 cup pineapple juice ( from the can)
¼ cup lemon juice
1 lemon zest


Directions:

1)      Add  crust ingredients to mixing bowl of a food processor & mix well till combine.  Line a 20cm spring form cake pan with parchment . Press evenly the  mixed crumbs into pan . Place it in the refrigerator.
2)      For the pineapple cream filling :  In a sauce pan add in pineapple juice & bring to a boil . Remove from heat & add in gelatine sheets & stir well till gelatine dissolves. Set in a side.
3)      Beat cream cheese till light & creamy . Gradually add in evaporated milk & beat till smooth .  Add in gelatine, lemon juice + jest & crushed pineapple , mix well till well combined . Spread cream filling on crust base  & smooth with spatula . Chilled it for at least 6 hours at least or overnight will be the best . Decorate with dried pineapple flowers . For how to make pineapple flowers HERE





 Linking this recipe to Little Thumbs Up event hosted by   Doreen of  My Little Favorite DIY & co hosted  by  Zoe of Bake For Happy Kids . Zoe has chosen  the sunny pineapple for this month's theme. Well, that is how I see  pineapple  just like sunflower ! LOL






Wednesday, February 13, 2013

Chocolate - Kumquat & Chili Charlotte










Happiness is making everyday sweeter than the day before . HAPPY  VALENTINE’S  DAY  EVERYONE !




Chocolate - Kumquat & Chili Charlotte
Inspired from Régal Magazine
 
Ingredients  for 4
 
About 40 boudoirs or ladyfingers
6 kumquats+ 4 for decorate
100 ml water  + 20g sugar
120g of 80% cacao dark chocolate
120g salted butter
100g powdered sugar
3 eggs
1 tbsp flour
1/ tsp d’espelette chili
4 mini cake moulds
Raffia strings

For chocolate ganache
100g dark chocolate 25 g butter
1 tbsp icing sugar

Directions:

1)      In a sauce pan combine all kumquats, water with 20g sugar & bring to a boil for 12 mins . Stir occasionally to dissolve all the sugar . Let to cool .  Remove from syrup & set aside 4 kumquats & chopped or mince the rest of the kumquat into small pieces.  
2)      Preheat oven to 180°C & grease cake moulds. Melt chocolate & butter on double boiler or bain-marie till smooth texture . Add in powdered sugar & stir in gradually eggs on at a time . Stir or mix well fir each addition .
3)      Fold in flour , d’espelette chilli & minced kumquats. Mix well till all combined . Pour ¾ batter in individual moulds  & bake for 20 mins . Let to cool before removing from moulds.
4)      For chocolate ganache : Melt chocolate pieces with butter . Stir in icing sugar till smooth .


5)      Trim off one side of each band of ladyfingers to make them exactly the same highs  & also to give a straight bottom edge . Dip the backs of the ladyfingers/ boudoirs with kumquat syrup. Assemble ladyfingers around the cake & tight it with  raffia string . Make sure that it’s well tight. Pour  in chocolate ganache  to the  top of ladyfingers & spread evenly . Chill charlotte for 1 hour .  Before serving brush on some kumquat syrup & topped with few slices of kumquats . 




Submitting this recipe to  One Ingredient challenge hosted by  Laura  of  How To Cook Good Food & co-hosting with  Franglais Kitchen . This month's challenge is all about hot  CHILLI .





Monday, February 11, 2013

Sesame Laughing Ball Cookies - Wakaka Cookies









Sesame Laughing Ball Cookies- Wakaka Cookies

Ingredients :

300g flour
2 tsp baking powder
50 ml water
150g caster sugar
1 ½ tbsp oil
1 egg lightly beaten
150g sesame seeds

Directions:

1)      Sift flour with baking powder & make a well.
2)      Beat egg, sugar, water & oil till sugar dissolved. Pour this mixture into the well & draw in flour & lightly pat to form a soft dough. 


3)      Cut dough in small portions & knead to form small balls. Stain some water on them & roll onto sesame seeds.
4)      Heat oil & dip in the sesame balls. Deep fry till they form cracks & till golden brown.




Wishing you all A Happy & Prosperous Chinese New Year  - Gong Xi Fatt Chai 





Monday, February 4, 2013

Osmanthus Madeleines









Osmanthus Madeleine
Inspired & adapted from Benoît Molin


 Dried Osmanthus flowers that I bought from The Asian store .

Ingredients
3 eggs
100g powdered sugar
150g self raising flour
130g melted butter
1 lemon zest
2 ½  tbsp of dried Osmanthus

Directions :

1)      Beat egg & sugar till creamy. Fold in self raising flour & stir till well combined . 


2)      Add in lemon zest with dried osmanthus & mix well . Gradually stir in melted butter till well combined. Place in refrigerator for 1 hour. 
3)      Preheat oven to 200°C & grease madeleine mould . Spoon in 2/3 of batter on to each mould & bake for  5 mins . Reduce the oven temperature to 180°C & bake for another 5 mins till golden. Let to cool on wire rack. 


Submitting this post to Chinese New Year Delights 2013 hosted by  Sonia aka Nasi LemakLover




Jane Austen moment in Persuasion

Chapter 15
Anne listened, but without quite understanding it.  Allowances, large allowances, she knew, must be made for the ideas of those who spoke. She heard it all under embellishment.  All that sounded extravagant or irrational in the progress of the reconciliation might have no origin but in the language of the relators.  Still, however, she had the sensation of there being something more than immediately appeared, in Mr Elliot's wishing, after an interval of so many years, to be well received by them.  In a worldly view, he had nothing to gain by being on terms with Sir Walter; nothing to risk by a state of variance. In all probability he was already the richer of the two, and the Kellynch estate would as surely be his hereafter as the title. A sensible man, and he had looked like a very sensible man, why should it be an object to him?  She could only offer one solution; it was, perhaps, for Elizabeth's sake.  There might really have been a liking formerly, though convenience and accident had drawn him a different way; and now that he could afford to please himself, he might mean to pay his addresses to her.  Elizabeth was certainly very handsome, with well-bred, elegant manners, and her character might never have been penetrated by Mr Elliot, knowing her but in public, and when very young himself.  How her temper and understanding might bear the investigation of his present keener time of life was another concern and rather a fearful one.  Most earnestly did she wish that he might not be too nice, or too observant if Elizabeth were his object; and that Elizabeth was disposed to believe herself so, and that her friend Mrs Clay was encouraging the idea, seemed apparent by a glance or two between them, while Mr Elliot's frequent visits were talked of.


Friday, February 1, 2013

Coconut & Pandan Soufflé – Soufflé à la noix de coco et au pandan




I



Coconut & Pandan (screwpine ) Soufflé

Ingredients  serves 4

350 ml coconut milk
10g vanilla sugar
50g shredded coconut
1 pandan leaf
1 vanilla pod
4 eggs
50g sugar + some sugar for coating ramekin
25g flour
Butter  for coating ramekin
A pinch of salt

Directions:

1)      Preheat oven to 190°C .  Coat ramekin with butter & sprinkle evenly  sugar by turning & tilting ramekin to coat sides. 


2)      Cut vanilla pod in halve , length wise & scrap out all the oily seeds from the inside with a knife .  In a sauce pan bring to the boil  vanilla seeds, coconut milk, shredded coconut , vanilla sugar & pandan  on low heat for 8 to 10 mins. Stir well & rempve from heat . Discard pandan & vanilla.
3)      In a large bowl, beat 2 egg yolks with sugar till creamy.  Beat in flour till well combined.  Add this mixture into coconut cream mixture & cook on low heat for 2 mins. Remove from heat & stir in 2 egg yolks till well combined.
4)      Beat egg white with a pinch of salt till stiff peaks.  Gently stir  in one-fourth of egg whites to coconut mixture. Fold in the remaining egg whites.  Spoon in mixture in prepared ramekins  & shapely tap dishes 2 to 3 times on the counter . Bake for 20 mins till puffy & golden. Serve immediately . 


Deflating moment !  My friend called it the 5 minutes of glory dessert! LOL

Jane Austen moment in Persuasion

Chapter 15

Colonel Wallis had known Mr Elliot long, had been well acquainted also with his wife, had perfectly understood the whole story. She was certainly not a woman of family, but well educated, accomplished, rich, and excessively in love with his friend. There had been the charm.  She had sought him.  Without that attraction, not all her money would have tempted Elliot, and Sir Walter was, moreover, assured of her having been a very fine woman. Here was a great deal to soften the business. A very fine woman with a large fortune, in love with him!  Sir Walter seemed to admit it as complete apology; and though Elizabeth could not see the circumstance in quite so favourable a light, she allowed it be a great extenuation.
Mr Elliot had called repeatedly, had dined with them once, evidently delighted by the distinction of being asked, for they gave no dinners in general; delighted, in short, by every proof of cousinly notice, and placing his whole happiness in being on intimate terms in Camden Place.




Submitting this post to  Bake Along hosted by   Joyce of Kitchen Flavours , co-hosted with  Lena of  Frozen Wings &  Zoe of Bake For Happy Kids .  This week’s theme is all about Soufflé .