Tag Archives: recipe

sticky date pudding : Recipe

11 Jun

here it is! (:

Recipe by Kirsten Jenkins – Masterchef Australia

Ingredients : 
(Makes 8)

180g dates, pitted and roughly chopped
1¼ cups (310ml) water
½ tsp bicarbonate of soda
¾ cup (165g) firmly packed brown sugar
60g butter, softened chopped
2 eggs
1 cup (150g) self-raising flour
 
Almond praline
½ cup (110g) caster sugar
¼ cup (35g) slivered almonds
 
Butterscotch sauce

50g butter
1 cup (220g) brown sugar
1 cup (250ml) cream
1 tsp vanilla extract

Steps :

1. Preheat oven to 180˚C (160˚C fan-forced).
Lightly grease eight (½ cup capacity) metal dariole moulds.
(I used ramekins! turned out good too!)

 
2. Place dates and water in a saucepan and bring to the boil over a high heat.
Remove from the heat.
Add bicarbonate of soda, stir until dates start to break down, set aside to cool, stirring occasionally.
 
3. Beat butter and sugar in a bowl using a hand beater,
gradually add eggs one at a time, beat until light and fluffy.
 
4. Add date mixture, stir to combine.
Carefully fold through sifted flour, divide mixture evenly between the eight moulds, until 2/3 full.
 
5. Place moulds in a baking tray,
carefully pour water in tray until it comes up 1/3 of the side of the moulds.
Bake in oven for 40 minutes or until golden and skewer comes out clean.
 
6. Meanwhile, for the almond praline, combine sugar and 2 tablespoons water in a saucepan over medium heat
and cook caramel without stirring, swirling pan, until deep golden.
Scatter almonds onto a baking paper-lined oven tray, pour over caramel and cool until set.
Break praline into pieces.

Enjoy! (:
 

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my first attempt : Porcini and Salami Risotto

7 Jun

been having a risotto craving
but can’t find any that sells really good and creamy risotto.
if you have recommendations,
please feel free to let me know!
whether it’s here in Melbourne, Sydney or in Singapore! hehe

so here’s the recipe to this super yums dish.
the flavour of the procini mushrooms are just awesome.
soaking them in hot water
just gave me a chance to use the water as part of the stock
and trust me.
it was a good move! (:

recipe undercut!

bloomin’ easy vanilla cheesecake

3 Jun
Been wanting to try baking a cheesecake in ages.
finally got down to do it last Friday.
Anything to get away from typing, writing or reading right?
RIGHT! (:

sorry about the super poor quality photos
i think it’s time to change my camera. haha
but yes.
it sure has satisfied our cheesecake cravings
and though I was a bit anxious to have it when it’s not cold enough.
it was still quite good!
the best result was when you chill it over night in my opinion.
YUMS!

YUMS!

recipes!

12 May
Have been posting desserts
and there are requests of recipes.
so I’m posting them today (:

Chocolate Souffle
(Recipe from The F Word Series)

Ingredients : 

25g of softened butter
Grated chocolate
 

Crème pâtissière
20g cornflour
200ml milk
200g dark chocolate, 70% cocoa solids, chopped
80g egg yolks

Egg white Mixture
200g egg whites
150g caster sugar

Steps :

1. Preheat oven at 180˚C/gas 4.

2. Brush 8 ramekins with the softened butter and chill it for 5 mins.
Then coat the ramekins with grated chocolate.

3. For the crème pâtissière, slake the corn flour with a little of the milk,
then gradually add the rest of the milk until you have a smooth mixture.
Pour into a small pan, and slowly bring to the boil,
stirring continuously.
Boil for 30 seconds then off the heat, add the chocolate and whisk until smooth.
Beat in the egg yolks until smooth before transferring to a bowl to cool

4. In an artisan mixer, whisk the egg whites to soft peaks.
Gradually start to add in the sugar, whisking well in between each addition.
Once all the sugar has been added, continue to whisk until you have a thick and glossy mixture

5. Add one third of the egg whites into the chocolate crème patisserie mixture and mix well.
Now add in the remaining egg white and gently fold into the mix.
Do not over work the mixture as it will become too hard and stiff

6. Divide the mixture between the ramekins.
Level the surface with a palate knife then bake for 6-8 minutes,
or until well risen and with a slightly wobbly centre.
Remove from the oven and dust with the remaining cocoa powder.
Serve immediately with a scoop of ice cream
(your favourite flavour!)

7. Chocolate souffle. DONE.

Hot Chocolate Fondant
(Recipe adapted from The F Word Series)


Ingredients : 
50g unsalted butter, plus extra to grease
2 tsp cocoa powder, to dust
50g good quality bitter chocolate (minimum 70% cocoa solids), in pieces
1 free range egg
1 free range egg yolk
60g caster sugar
50g plain flour
Icing sugar to dust
Vanilla ice cream to serve
Steps :

1. Preheat oven to 160˚C/Gas 2.

2. Butter two large ramekins, about 7.5cm in diameter,
then dust liberally with cocoa, shaking out any excess.

3. Slowly melt the chocolate and butter in a small bowl set over a pan of hot water,
then take off the heat and stir until smooth.
Leave to cool for 10 minutes.

4. Using an electric whisk, whisk the whole egg, egg yolk and sugar together until pale and thick,
then incorporate the chocolate mixture.
Sift the flour over the mixture and gently fold in, using a large metal spoon.
Divide between the ramekins and bake for 12 minutes.

5. Turn the chocolate fondants out on to warmed plates.
Dust the tops with icing sugar and serve with a spoonful of vanilla ice cream.

6. Hot chocolate fondant. DONE.

—–

Enjoy guys! (:
 

First time lucky : Recipes !

26 Mar
 
Did a few things that was my first try today.
just felt like doing something new (:
and i did.

been looking and reading blogs.
both cooking and baking ones.
and found quite a number of things i wanna make and bake!
just gets my stress or like emotions away.
away from myself.
which is good. and therapeutic (:

SO! hehe
today i made this dish for dinner called
Three Emporer Egg. haha.
sounds profound. but it’s super easy! hehe
and it has everything my baby likes.
so i thought of giving it a try.

pictures and recipes!

cupcake recipe

8 Mar
ask and you shall receive! (:
my recipes aren’t secrets anyways. hehe.
so here is the recipe for the cupcake i just made!
hope you will enjoy it as much as I did!

Chocolate cupcake ingredients : 

3 cups of all-purpose flour
2 cups of caster sugar
1/2 cup cocoa powder
2 teaspoon baking soda
1 teaspoon salt
2 cups hot water
3/4 cup vegetable oil
2 teaspoons white vinegar
1 tablespoon instant coffee crystals
1 tablespoon vanilla essence/extract
Regular or silver cupcake paper liners

Directions :

1. Preheat oven to 180 degrees celcius. In a large bowl, whisk together the dry ingredients.
In a large measuring cup, combine the oil, water, instant coffee and vanilla.Whisk it into the dry ingredients
until combined. Don’t worry if there are a few lumps.

2. Line 2 muffin tins with cupcake liners and fill till 2/3 full.
Bake until wooden skewer comes out clean about 20-25mins.
Cool the cupcakes completely before frosting.

3. Remove center of the cupcake using the cone method.
Set cone aside, trim the excess tip off the cone.
Fill the cupcake with creme banana filling, replace cone.
Frost with peanut butter frosting!



Creme Banana filling ingredients :

3/4 caster sugar
1/4 cup flour
1/2 cup milk
5 tablespoons butter
2 ripe bananas, mashed
1 teaspoon vanilla essence/extract

Directions : 

1. Combine sugar, flour and milk in a saucepan; cook, stirring until smooth.
Continue cooking until mixture thickens.

2. Transfer to mixing bowl and let it chill for about 10 mins.

3. Beat butter into chilled mixture, one tablespoon at a time. Fold in mashed bananas and vanilla.




Peanut butter frosting ingredients :

2/3 cup icing sugar
1 cup creamy peanut butter
4 tablespoons unsalted butter, soft at room temperature
3/4 teaspoon vanilla essence/extract
1/8 teaspoon kosher salt
1/3 cup thickened cream

Directions :

1. Place the icing sugar, peanut butter, butter, vanilla and salt in a mixing bowl.
Mix on medium-low speed until creamy, scraping down the bowl with a spatula as you work.

2. Add the cream and beat on high speed till smooth.

——————————

that’s all you gotta do for this one (:
Enjoy!

 

cupcake recipe

8 Mar
ask and you shall receive! (:
my recipes aren’t secrets anyways. hehe.
so here is the recipe for the cupcake i just made!
hope you will enjoy it as much as I did!

Chocolate cupcake ingredients : 

3 cups of all-purpose flour
2 cups of caster sugar
1/2 cup cocoa powder
2 teaspoon baking soda
1 teaspoon salt
2 cups hot water
3/4 cup vegetable oil
2 teaspoons white vinegar
1 tablespoon instant coffee crystals
1 tablespoon vanilla essence/extract
Regular or silver cupcake paper liners

Directions :

1. Preheat oven to 180 degrees celcius. In a large bowl, whisk together the dry ingredients.
In a large measuring cup, combine the oil, water, instant coffee and vanilla.Whisk it into the dry ingredients
until combined. Don’t worry if there are a few lumps.

2. Line 2 muffin tins with cupcake liners and fill till 2/3 full.
Bake until wooden skewer comes out clean about 20-25mins.
Cool the cupcakes completely before frosting.

3. Remove center of the cupcake using the cone method.
Set cone aside, trim the excess tip off the cone.
Fill the cupcake with creme banana filling, replace cone.
Frost with peanut butter frosting!



Creme Banana filling ingredients :

3/4 caster sugar
1/4 cup flour
1/2 cup milk
5 tablespoons butter
2 ripe bananas, mashed
1 teaspoon vanilla essence/extract

Directions : 

1. Combine sugar, flour and milk in a saucepan; cook, stirring until smooth.
Continue cooking until mixture thickens.

2. Transfer to mixing bowl and let it chill for about 10 mins.

3. Beat butter into chilled mixture, one tablespoon at a time. Fold in mashed bananas and vanilla.




Peanut butter frosting ingredients :

2/3 cup icing sugar
1 cup creamy peanut butter
4 tablespoons unsalted butter, soft at room temperature
3/4 teaspoon vanilla essence/extract
1/8 teaspoon kosher salt
1/3 cup thickened cream

Directions :

1. Place the icing sugar, peanut butter, butter, vanilla and salt in a mixing bowl.
Mix on medium-low speed until creamy, scraping down the bowl with a spatula as you work.

2. Add the cream and beat on high speed till smooth.

——————————

that’s all you gotta do for this one (:
Enjoy!