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Sunday, 13 April 2014

Raspberry Hazelnut Brownies 覆盆子榛子布朗尼



Remember I made these Ferrero Rocher Brownies before?  I love these brownies so much that after finishing them, I had in mind to make them again but with berries and nuts. So finally, I made these <Raspberry Hazelnut Brownies> to take to a recent friend's gathering.

四月是个假期月,继圣诞节後,孩子最期待的一个月随著将要来临的复活节,大小商店都堆满了巧克力蛋和兔子巧克力。而悉尼一年一度盛大的复活节嘉年华会也正式开始了,因为正逢学校假期购物中心或嘉年华会都会人头涌涌的,好热闹乘著复活节的来临,上载这富有浓浓巧克力味的<覆盆子榛子布朗尼>



This recipe doesn’t result to a “cakey” kind of brownies but more to a fudgy and gooey type. They are rich, dense(but also soft if you don't refrigerate them for cutting purpose), moist & sticky! Oh, it’s complicated and I love them! By the way, hubby likes this type of strong flavour dessert and he wanted me to make it again though on the other hand still complaining that I’m making him fat!
  
这食谱做出的布朗尼是较"重口味"的,不喜欢吃巧克力的朋友可能不能接受那浓厚的巧克力味,但是在我家却很受欢迎,尤其是老公,每天放工回家吃过晚饭後就会泡茶来吃这布朗尼,但是吃完後就会投诉说我要弄到他肥肥的,好奇怪


Raspberry and Hazelnut Brownies
覆盆子榛子布朗尼
(Recipe Sources: Salted Lemons and『君之』的手工烘焙坊 with Adjustments)

Ingredients:
300g Dark Chocolate, chopped(can be reduced to 250g)
180g Unsalted Butter, chopped
160g Fine Brown Sugar
130g Plain Flour, sifted
30g Cocoa Powder, sifted
4 Eggs, room temperature and lightly beaten
200g Frozen Raspberries
100g Hazelnuts, toasted, skinned & coarsely chopped SEE NOTE
1tsp Vanilla Concentrated Extract
Pinch of Salt

Method:
1. Line a 1.5L Pyrex dish with non-stick baking paper. Preheat oven to 170C.
2. In a bowl, mix flour with cocoa powder until well-combined.
3. Melt chocolate & butter in a bowl over a pot of simmering water. Stir gently until smooth.
4. Add sugar & salt. Stir until the sugar is all dissolved. Remove from heat.
5. Continue to stir for another 30 seconds. Add eggs, vanilla extract, followed by flour mixture(in 3 different rounds). Mix well on each addition.
6. Fold in all the hazelnuts and 2/3 of raspberries. Pour into the lined Pyrex dish. Level the chocolate mixture with a spatula.
7. Sprinkle the top with the rest of the raspberries.
8. Bake for about 30 minutes, then reduce to 160C and bake for another 30 minutes or until a cake tester comes out clean.  The center will still a bit wobbly at this time.
9. Cool down completely in dish on a wire rack.

NOTE:
The skin of the hazelnuts can only be removed after roasting. So roast first in the oven, then rub them between your hands to remove the skin.

Small Tip:
Refrigerate the brownies before cutting.

I’m going to take a short break after this posting so wishing everyone here Happy Easter Day!

Tuesday, 8 April 2014

Orange Chiffon Cake 香橙戚风蛋糕



As a Malaysian, I grew up with chiffon cake like most of the people did.  When I was young, mum liked to buy a few slices of chiffon cakes from the pasar(market) and back then, if I’m not mistaken, the choice of flavour was limited and it was the pandan chiffon cake that we could get most of the time. But sometimes, we were lucky enough to get the orange flavour too.

时候妈妈总喜欢从pasar里带回来几片戚风蛋糕给我当早餐。当时可以选择的口味不多,来来去去只有班兰或香橙口味的。今天的<香橙戚风蛋糕>是从Cass@揾到食的家带回来的,从去年年尾到现在做了也有六七次吧,也是做过的口味中,数次最高的一个蛋糕



The first time I read about this <Orange Chiffon Cake> was from my friend, Cass Tan@揾到食’s blog and since last year, I must have made this for like six-seven times now.  Besides my own family, my parents-in-law and friends have also tried this cake & they all just love it very much.


 Who can resist this cottony soft & moist chiffon cake?
百吃不厌的戚风蛋糕,就是喜欢它那轻盈,细腻的口感

Orange Chiffon Cake
香橙戚风蛋糕
(Recipe Sources: Cass @ 揾到食 who uses the Recipe of  The Kitchen 70 with Minor Adjustments)
Makes a 7’’ Cake

Ingredients:
4 Egg Yolks
15g Caster Sugar
50g Corn Oil
70g Fresh Orange Juice
Zest of 1 Orange
90g Low Gluten Flour, sifted
10g Corn Flour, sifted
Pinch of Salt

4 Egg Whites
65g Caster Sugar

Method:
1. Preheat oven to 155C, fan-forced.
2. Mix low gluten flour and corn flour in a bowl.
3. Beat yolks, sugar and salt with a hand whisk until slightly pale. Add oil, orange juice, and orange zest. Stir well on each addition.
4. Add flour mixture in 3 separate rounds. Use a spatula to mix until smooth and no lumps.
5. Beat egg whites until frothy. Add sugar in 3 separate rounds and beat until just under stiff peaks and glossy-looked.
6. Give a gentle stir to the egg yolk mixture. Fold 1/3 of egg whites into the yolk mixture. Then, pour it into the rest of the egg whites. Fold until just combined.
7. Pour into the chiffon pan, lift & drop the pan gently to remove air bubbles.
8. Bake at lower middle level for 32 minutes or until a cake tester comes out clean.
9. Invert immediately and let to cool down completely on a wire rack.


 I’m submitting this to Little Thumbs Up(LTU) Apr – Orange that was originally organized by Zoe@Bake for Happy Kids & Mui Mui@MyLittle Favourite DIY & is currently hosted by Ann@Anncoo Journal.


~Enjoy!~

Monday, 31 March 2014

Raspberry Coconut Friands 覆盆子椰丝杏仁小蛋糕




Before this, I thought that Financiers and Friands are the same until recently, well, there are resources said that they are related but they are not the same. Both cakes share similar main ingredients like almond meal, egg whites and icing sugar but it is the butter that distincts Financiers from Friands. The former cakes use “brown butter” whereas the latter cakes use normal butter. Other differences are Financiers are more commonly baked in the rectangle pans whereas Friands are baked in the typical “Friands” oval pans in Australia and the Australian Friands normally come with fruits or/and nuts inside. More information can be found on Wikipedia, here and here.

还没上这帖子之前还以为费南雪和澳洲的Friands是一样的蛋糕。上网查清楚後才知道是有些不同。相同的地方是两种蛋糕都用了杏仁粉,蛋白和糖粉。而不同的地方是前著用的牛油是先需要煮至变榛子色,而後著用的是普通的牛油。还有的是澳洲的Friands一般都添加了水果或坚果在里面,大多数用的是椭圆形模来烤,而费南雪一般是用长方形模来烤的。


These mini Friands are airy and moist inside and the taste are well balanced by the  fragrant of the desiccated coconut, the sourness of the raspberry and the crunchiness of the almond flakes.  

这食谱快捷简单。每一粒小蛋糕都融合了甜,酸,香,脆,让吃的人不知觉的多吃几粒。

Raspberry-Coconut Friands
覆盆子椰丝杏仁小蛋糕
(Recipe Source: Adapted from Teenie Cakes Recipe)
Makes 18 Mini Friands

Ingredients:
60g Almond Meal
60g Plain Flour, sifted + Extra for dusting
60g Unsalted Butter, melted + Extra for greasing
70g Egg Whites (Less than 3 Egg Whites)
90g Icing Sugar, sifted
10g Desiccated Coconut (干椰丝)
1/4tsp Baking Powder(I used just under 1/4tsp)
18 Frozen Raspberries, lightly thawed
About 2tbsp Almond Flakes

Method:
1. Place rack at middle level. Preheat oven to 165C, fan-forced.
2. Grease pan with butter, then dust with some flour. Pour out the excess.
3. In a bowl, mix almond meal with flour, icing sugar, baking powder and desiccated coconut.
4. Whisk egg whites lightly. No peaks is required.
5. Make a well in the center of the flour mixture. Add in egg whites. Mix well with a spatula. Then, add the melted butter. Mix well.
6. Spoon the batter into the pan until 2/3 full. I had to use a piping bag to pipe in the batter.
7. For each mini mold, press in 1 raspberry and a few almond flakes.
8. Bake for about 22 minutes or until golden and a cake tester comes out clean. 
9. Cool in the pan for 5 minutes, then remove from pan & let to cool down completely on a wire rack.

 
~Enjoy!~

Tuesday, 18 March 2014

Mango Raspberry Yoghurt Ice Pops 芒果覆盆子优格冰棒



I made these fruity-yoghurt ice pops a while ago when we could easily find sweet & fragrant KP (Kensington Pride)mangoes in the market.  The concept of making them is very simple and it is a healthier option to go for kids if comparing to the traditional ice-cream.

Raspberries are too expensive to use? No worries, you can choose the type of fruits that go into the blender. Passion fruits, kiwi fruits, peaches, nectarines and bananas are some of the good choices for the replacement, just have to adjust the recipe a bit.

时间都跑去了那里?
  • 孩子上课的时间,都会往院子里钻。不喜欢也得做的拔草可说是费时劳动的工作,接下来的修剪;举起铲子翻新泥土;种植新的花花等等。
  • 要不然,就是去学校当义工。这好玩得多。天真的孩子面对著陌生的Mrs Lam时一点都不害怕,有的会走到我身边,告诉我今天是谁和谁的生日。
  • 孩子放学回来後都喜欢搬出一堆买回来的作业簿,此时就要补习老师上身般的和他们做作业和阅读。

所以呢,时间都跑去了那里?


没有新作,只好上这去年做的<芒果覆盆子优格冰棒>。食谱的概念简单,都是把水果和优格搅碎後放进冰棒桶里,冻结後就可以了。

又酸又甜的黄红组合,你也来只吧!


Mango Raspberry Yoghurt Ice Pops
芒果覆盆子优格冰棒
(Recipe Source: Jessie-CookingMoments)

Ingredients:
150g Cut-Mangoes(Use ripe & sweet mango)
70g Vanilla Yoghurt

120g Frozen Raspberries, thawed
15g Icing Sugar
70g Vanilla Yoghurt
                                             
Method:
1. Place mango and yoghurt in a blender. Whiz until smooth.
2. Spoon into the ice pop molds. Freeze for a while until slightly firm and you can still insert the ice pop sticks into the mango mixture.
3. Place raspberries, icing sugar & yoghurt in a clean blender. Again, whiz until smooth. 
4. Fill up the ice pop molds until 90% full. Insert the ice pop sticks. Freeze overnight.

NOTE:
Dip the mold in warm water until the ice pop is soft enough to remove.

 
~Enjoy!~

Tuesday, 11 March 2014

Chicken Karaage Salad with Sesame Dressing 日式炸鸡沙拉配芝麻酱(强力推荐)


I have always been a big fan of Japanese style salad, mainly because I like the salad dressing very much.  In the past, I had tried to look for a similar type of salad dressing but failed until late spring last year, I found out that my Japanese friend’s daughter likes hydrangea very much so I picked some & sent to their home. To my surprise, this friend handed me a bottle of her homemade sesame salad dressing.  According to her, friends who had tried this dressing have fallen in love with it instantly!

星期六外出到老爷奶奶家时被告知有关MH370消失的消息,心里变得相当的沈重。昨天一位当飞机师的友人驾飞机经过事发点,他说可以看到很多拯救人员在搜查著,我们要为他们打气,也祈求奇迹的出现,让机上的每一个人都能平安的回家与亲人团圆。



自己是超喜欢吃日式沙拉,尤其是那沙拉酱。曾经认真的在日本杂货店找过类似的沙拉酱,也问过友善的店主要关的食谱,得到的答案是每间日本餐厅都有自己风格的沙拉酱,当时是带著失望的心情回家,直到去年的春天尾,当家里的绣球花还在盛开时,得知一位日本友人的女儿喜欢这花,所以就送了一束去她家。谁知见面时,她礼尚往来的送了一瓶她自己做的芝麻沙拉酱给我,当时的我觉得很不好意思,花是心肝情愿地送出,从没想到有什麽回报,她太客气了。


So went I got home, I immediately had a spoon of the sesame dressing & my first reaction was: “This is it! I have found it! This is the type of dressing that I have been looking for so long!” I’m so grateful to her for sharing the recipe with me.

回家後的第一时间试吃了该沙拉酱,有那种味道!当时的反应就像找对配偶一样,是它了!My “Mr Right…sauce!”

这食谱的酸咸味道配合得相当好,加上那些炒香的白芝麻,哇,香浓的不得了,好好吃!我私下已和几位朋友分享过,其中一位常年吃素的朋友喜欢得很,现在常常做这酱来配吃沙拉。

Sesame Salad Dressing
芝麻沙拉酱
(Recipe Source: Miho)
Yields about 750ml Salad Dressing

Ingredients:
30g White Sesame Seeds, stir-fried until fragrant
½ Carrot, roughly chopped
½ Brown Onion, roughly chopped
1 Clove Garlic, roughly chopped
50g Caster Sugar
350ml Sunflower Oil(can be reduced t0 330ml)
100ml Brown Rice Vinegar
130ml Light Soy Sauce(can be reduced to 110ml)

Method:
Blend all the ingredients in a stick blender.

NOTEs:
1. The types of oil and vinegar use may change the taste a bit. Avoid extra virgin oil due to its grassy smell which may spoil the taste of the salad dressing.

2. Salad dressing can be kept in a clean bottle/container up for weeks in the fridge. 

**************************************************************************************


Chicken Karaage Salad with Sesame Dressing
日式炸鸡沙拉配芝麻酱
(Recipe Source: Jessie-CookingMoments)
Serves 4-5

Ingredients:
Chicken Karaage(Click here to view the recipe)
2 handful of Homegrown Cherry Tomatoes
200g Mixed Lettuce & Baby Spinach
Corns from 1 Corn Cob, cooked
Sesame Salad Dressing(Miho's recipe as above)

Method:
Place all the ingredients in a large bowl & toss to mix well.  Don’t use too much of salad dressing, taste before adding more.

~Enjoy!~

Monday, 3 March 2014

Chicken Karaage@Japanese Fried Chicken 日式炸鸡

 


Japanese Fried Chicken or better known as Chicken Karaage is my family favourite dish.  We usually order it in the Japanese restaurant but never try to make it at home before.  Recently I have harvested some cherry tomatoes from my backyard & when I had finally collected 27 of these little tomatoes, I decided to make a dish of <Chicken Karaage Salad with Sesame Salad Dressing> which I’m going to share in my next posting.

昨天播的<奥斯卡>差不多是从头看到尾,连帖子也不想上了。看到得奖者致词时的激动表情,泪水就不知觉得流了出来,傻的。




最近家後院的小番茄有了收成,所以拿了这些小番茄和炸鸡做了一道<日式炸鸡沙拉>来吃,食谱稍後补上。先来分享一下这<日式炸鸡>。


I used Nami@Just One Cookbook’s recipe to make this Karaage & according to her, using potato starch for coating can bring out the crispiness of the chicken more than just using the corn starch.

用了Nami@Just One Cookbook的食谱。根据她的说法,马铃薯粉比起全玉米粉更能炸出香脆的鸡肉。乘热时就要吃这道炸鸡,不然就不脆了。

Chicken Karaage
日式炸鸡
(Recipe Source: Nami@Just One Cookbook with Minor Adjustments)
Serves 3-4

Ingredients:
4 Boneless Chicken Thigh, skin on
1/2cup Potato Starch
1/2cup Corn Starch
Vegetable Oil, for deep frying

Seasonings:
1 Inch Ginger, finely grated
8 Garlic Cloves, finely grated
2tbsp Light Soy Sauce
1.5tbsp Cooking Sake
2tsp Sesame Oil
1.5tsp Brown Sugar
Some Freshly Ground Black Pepper
Some Himalayan Pink Salt

Method:
1. Cut chicken thigh into small pieces. Pat dry.
2. Marinate chicken with the seasonings & refrigerate for at least an hour.
3. In a bowl, mix potato & corn starch together.
4. Heat up oil over medium-high until a wooden chopstick is placed into the center of the pan, small bubbles will show up instantly around the chopstick.
5. Fry chicken in small batches until light golden. Place chicken on a wire rack to drip off the excess oil.
6. Heat up the oil again, fry chicken for a second time in small batches until golden colour. 
7. Drip off excess oil on a wire rack. Serve immediately either with mayonnaise or using them to make a salad.

 ~Enjoy!~

Sunday, 23 February 2014

Lemon Chiffon Cake 柠檬戚风蛋糕


In my earlier days of making chiffon cakes, I used to put lemon juice in the egg whites in order to beat it to full volume but I never thought of making a lemon flavour of chiffon cake before until I saw a similar recipe shared by fellow baking friend, Joceline@Butter Flour & Me.

以前做戚风蛋糕总会加些柠檬汁在蛋白液里,但是却从没想过做柠檬口味的戚风蛋糕,直到最近看了Joceline@Butter Flour & Me的作品後,对它念念不忘。柠檬是我喜欢的口味,再加上还有几天,"柠檬之月"就要结束,所以快快动手也做了一个。



Lemon Chiffon Cake
柠檬戚风蛋糕
(Recipe Source: Adapted from Orange Chiffon Cake by Cass @ 揾到食 & The Kitchen 70's)
Makes a 18cm Chiffon Cake

Ingredients:
4 Egg Yolks
20g Caster Sugar
Pinch of Salt
50g Corn Oil
30g Lemon Juice
40g Water
Zest of 1 Lemon
88g Cake Flour(Low Gluten Flour), sifted
12g Corn Flour, sifted

4 Egg Whites
75g Caster Sugar

Method:
1. Preheat oven to 160C, fan-baked.
2. Mix cake flour and corn flour in a bowl.
3. Beat yolks, sugar and salt with a hand whisk until slightly pale. Add oil, lemon juice,water and lemon zest. Stir well on each addition.
4. Add flour mixture in 3 separate rounds. Use a spatula to mix until smooth and no lumps.
5. Beat egg whites until frothy. Add sugar in 3 separate rounds and beat until just under stiff peaks and glossy-looked. It is ready when you turn the bowl upside down, the egg whites should stay without falling.
6. Give a gentle stir to the egg yolk mixture. Fold 1/3 of egg whites into the yolk mixture. Then, pour it into the rest of the egg whites. Fold until just combined.
7. Pour into the chiffon pan, lift & drop the pan gently to remove air bubbles.
8. Bake at lower middle level for 35 minutes or until a cake tester comes out clean.
9. Invert immediately and let to cool down completely on a wire rack.





~Enjoy!~

Monday, 17 February 2014

Lemon Tart 柠檬挞



I was looking at my baking photos in the laptop and found this <Lemon Tart> that I had made last year. Oh dear, I hope that it is still ok to post it now so I can join the Little Thumbs Up - Lemon and Cook-Your-Books #9 events.

往电脑看还没上的食谱照片时被我看到这<柠檬挞>制於去年。希望这旧作还可以拿来参加这个月的LTU和Cook-Your-Books活动。

喜欢这挞是因为有我喜欢的纯柠檬口味,酸中带甜,赞。


Lemon Tart 
柠檬挞
Serves about 12

Ingredients:
3 Sheets Store-bought Shortcrust Pastry, thawed

3 Eggs, lightly beaten
200ml Thickened Cream(35% Fat)
125ml Lemon Juice, about 3 Lemons
Zest of 2 Lemons
95g Caster Sugar

Method:
1. Preheat oven to 180C.  Cut each piece of shortcrust pastry into 4 equal sections. Place each cut pastry into some small tart pans, press firm & trim off the excess.
2. Use a fork to prick on the pastry, then place a small piece of non-stick baking paper on top, follow by some rice.
3. Blind bake for about 15 minutes. Remove rice and baking paper & continue to bake for about 10 minutes or lightly golden.
4. Remove tart shells from the tart pans immediately & let to cool down completely on a wire rack.
5. Reduce the oven temperature to 160C.
6. Prepare the tart filling.  Place cream, sugar, lemon juice & zest in a big mixing bowl. Whisk to combine.
7. Add eggs little by little and whisk to combine.
8. Ladle the lemon mixture & pour into the tart shells.
9. Bake for about 12 minutes or until just set.
10. Cooled. Refrigerate.

I’m submitting this to:

 Little Thumbs Up – Lemon that is currently hosted by Grace of Life Can Be Simple and was originally organized by Zoe@Bake for Happy Kids & Mui Mui@My Little Favourite DIY.

&



 Enjoy!