Tuesday, April 29, 2014

Lemon Curd Cheesecake (Curtis Stone)




Cheesecake & lemon curd , how can I say 'NO' !!  And I don't regret even one bit after eating more than half of this cheesecake ! No kidding .. LOL   So heavenly tasty & delicious . You've got to try it out to really know what I mean ! =D 


Linking this post to Cook Like A Star, All Star Anniversary hosted by Zoe from Bake for Happy Kids together with Joyce of Kitchen Flavours & Mich from Piece Of Cake




 Lemon Curd Cheesecake
Adapted from Recipe. Coles. Com

Ingredients:
200g plain biscuits ( I’ve used Digestive Biscuits)
125g butter – melted
500g cream cheese – softened
½ cup sugar
2 Tbsp lemon zest , plus extra for topping
2 eggs

For Lemon Curd
2 Tbsp lemon zest
¼ cup lemon juice
½ cup sugar
40g butter- chopped & softened
2 egg yolks , lightly beaten 

Methods:

1)      Preheat oven to 180°C or 160°C fan. Grease a 20cm springform cake tin. Pulse biscuits in a food processer until finely chopped. Transfer to a bowl & add butter. Stir until combined. Spoon biscuit mixture into prepared cake tin and press evenly on base and sides. Cool in the fridge for at least 30 mins .

2)      In a medium-sized bowl, combine cream cheese, sugar and lemon zest with an electric mixer until smooth. Add eggs, 1 at a time, beating well after each addition, until combined. Pour mixture into tin and place on a baking tray. Bake for 25-30 mins, or until just set in the centre. ** Turn off oven and leave cheesecake in the oven with the door ajar for a couple of hours or until oven is completely cool. Chill in the fridge for 2 hrs. 

3)      For the lemon curd, combine lemon zest, juice, sugar, butter and eggs in a saucepan over low heat. Cook, stirring, for 5-10 mins, or until mixture thickens. Strain through a fine sieve onto a dinner plate or flat tray (**this helps the lemon curd cool more quickly). 


4)      Pour curd over cheesecake & spread evenly .  Making swirl wave with a fork  & chill the cheesecake  till serving . Sprinkle lemon zest over the cheesecake before serve .







Wednesday, April 23, 2014

Orange & Candied Ginger Biscuit – Biscuit à l’orange & au gingembre confit



I  was intrigued by this recipe with orange & candied ginger .  Glad that I've tried it & the end result  was good . Rich buttery citrus cookies that reminded of  X'mas .  LOL   I've used biscuit piping set to make this cookies but you can use cookie cutter as well . 



Linking this post to Little Thumbs Up event hosted by Anncoo Journal . This event is organized by Bake For Happy Kids & My Little Favorite DIY   . This month's theme is Orange .  Also submitting this post to Cook Your Books #11 organized by Kitchen Flavours





Orange & Candied Ginger Biscuit – Biscuit à l’orange & au gingembre confit 


Ingredients :
250g flour
125g sugar
1 pinch of salt
2 egg yolks
125g melted butter
½ cup milk
1 tsp orange extract
Zeste of 1 orange
30g candied ginger chopped in small pieces

Method: 

1)      Combine flour, sugar & salt in a large bowl . Make a well in the center & add in egg yolks . Mix well with a fork .

2)      Pour in milk , butter ,orange zeste & orange extract . Mix well till well combined or till form a soft dough . 

3) Preheat oven to 180°C . Grease or line baking tray . Fill the dough in to a biscuit piping set with stainless steel nozzle of your choice . Pipe on lined baking trat & bake for 15 to 20 mins till slightly golden brown .





Parmesan Shortbreads (Nigella Lawson)



Love this tasty savoury shortbread with only 4 ingredients .  Great tidbits & very addictive too . YUM


Linking this post to Cook Like A Star ,  All Star Anniversary organized by Zoe from Bake For Happy Kids with Joyce of Kitchen Flavours & Mich from Piece Of Cake 


Parmesan Shortbread (Nigella Lawson)
 Adaoted from Nigella . com

Ingredients :
150g flour
75g grated Parmesan
100g soft unsalted butter
1 large egg yolk 

Method

1)      Mix all ingredients together in mixing bowl till form a clump .

2)      Turn it out on a surface & knead for 30 seconds till smooth . Divide the dough into 2 .  Roll each dough into a cylinder with hands  , about 3 cm in diameter .  The ends of the dough should be flat that makes the cylinder resembles a roll of coins .  




3)      Roll the dough up in clingfilm , twisting the ends like a X’mas cracker .  Place in the refrigerator  for 45 mins to 1 hour . 



4)      Meanwhile preheat oven to 180°C  & line baking tray with parchment paper  .  Unwrap cheese dough & cut into 1 cm thick slices . Place on lined baking tray & bake for 15 – 20 mins till slightly pale gold at the edges








Monday, April 21, 2014

Shredded Coconut Nest







Celebrate this Easter with a heart filled with love and peace. Have a blessed and wonderful Easter!





Shredded  Coconut Nest
Inspired from BBC Good Food .com

Ingredients:
200g dark or milk chocolate ( bronken into pieces)
110 g shredded coconut
100g mini chocolate eggs

Method :
1)      Melt chocolate in bain marie / double boiler . 

2)      Pour melted chocolate over shredded coconut & stir well till well combine .

3)      Spoon the chocolate mixture into 12 cupcake cases & press with the back of a spoon in the centre to create a nest shape .  Chill the chocolate nests in the fridge for 2 hrs till set . Top with mini chocolate eggs .







Wednesday, April 16, 2014

Chocolate – Almond Rice Krispie Easter Bunnies






An easy Easter treat that only requires  3 ingredients , now how awesome is that , huh !  Just melt the chocolate & add in any cereal of your choice with some chopped almonds. Well, I do not have any bunny moulds so I just used this Mark & Spencer’s candy cases to make this goodies .




 I  made them in  2 small batches as the chocolate tends to harden real fast . Another way of making this treat is by using a food plastic bag ,  I ‘tried’ making them into egg shape . Free hand so to speak  & they turned out not that bad . So do use  plastic egg moulds if you have , makes everything easier  .  LOL 


Linking this post to Cook Your Books #11 organized by Joyce from Kitchen Flavours




Chocolate – Almond  Rice Krispie Easter Bunnies

Ingredients:
300g dark or milk chocolate
75g rice krisp or cereal of your choice
50g chopped almonds

Method: 

1)      Melt chocolate in bain-marie / double boiler . Stir well 

2)      Remove from boiler & fold in rice krisp & chopped almond . Mix well till combined . 

3)      Spoon in greased or lined mould (of your choice) , press well into mould & chill them for at least 1 hour .






Tuesday, April 15, 2014

Hot Cross Buns (Deila Smith)




My very 1st time baking this Easter classic - Hot Cross Bun .  Tasty spiced sticky soft buns best eaten on the day they're made .  I love the flavour of  orange peels in this buns that makes them so festive .  YUM




 

Hot Cross Buns
Adapted from Deila online .com

Ingredients:
150 ml warm water
50g sugar + 1tsp
1 tbsp  dried yeast
450g flour ( I've used bread flour)
1 tsp salt
1tsp mixed spice
75g currants
50g cut mixed peels ( I used orange peels)
40-55 ml warmed milk
1 egg-beaten
50g melted butter

For the cross
50g flour
5-6 tbsp water

For the glaze:
2 tbsp granulated sugar
2 tbsp water

Method: 

1) Stir 1 tsp sugar with warm water & sprinkle in yeast . Leave it for 10 mins or till a good frothy 'beer' head forms.

2)  Sift the flour, salt and mixed spice into a mixing bowl and add the remaining  sugar, the currants and mixed peel. Then make a well in the centre, pour in the yeast mixture plus 40 ml of warm milk , the beaten egg and the melted butter. Mix it to a dough, starting with a wooden spoon and finishing with your hands (add a spot more milk if it needs it)

3)  Transfer the dough on to a clean surface and knead it until it feels smooth and elastic – about 6 minutes. Now pop it back into the bowl, cover the bowl with a lightly oiled plastic bag, and leave it in a warm place to rise  about an hour to double its original size. Then turn it out and knead it again, back down to its original size.


4)  Pre-heat the oven to 220°C . Divide the mixture into 12 round portions (about 80 - 90g each) , arrange them on the greased baking sheet (allowing plenty of room for expansion), and make a deep cross on each one with a sharp knife. Leave them to rise once more, covering again with the oiled polythene bag, for about 25 minutes.  For the cross : in a small bowl add in flour & gradually add in 5 to 6 tbsp water .  Mixing in each adition to make a thick paste  . Spoon this mixture in a piping bag &  pipe across on each bun . Bake the buns for 15 mins till golden brown .


5) For the glaze : Melt the sugar and 2 tablespoons of water for the glaze over a gentle heat and brush the buns with it as soon as they come out of the oven, to make them nice and sticky