Archive for August, 2007

Blueberry Cream Puff

August 31, 2007 · Filed under Desserts and Pastries, Recipes

I was making eclair and I have excess dough so I decided to make some blueberry cream puff. And here’s the end-product.

Ingredients:
Dough:
2/3 cup Milk
2/3 cup Water
113.5g(4oz) Butter
1 cup All-purpose flour
4 Large eggs
2 tsp Granulated Sugar (I used raw sugar)
A pinch Salt

Method:
1. Preheat oven to 400°F.

2. Mix water, milk, sugar and milk in a pot and bring to boil.

3. Add in the butter when the mixture boil. Remove the pot from the flame once butter has completely melted. Slowly pour in the flour and stir constantly.

4. Put back to flame and continue stirring and kneading it with a wooden spoon till the dough dries out and stops sticking to the sides of pot.

5. Remove from flame.

6. Beat egg one at a time and add into dough mixture. Stir continuously and with lots of energy to get the dough to absorb the egg.

7. Continue step 6 till the batter is similar to chewing gum when the wooden spoon is lifted up, the batter should pull away and slowly break away. The batter then droop from the spoon but barely able to drop down. Once this consistency is reached, do not need to add anymore eggs.

8. Fill the batter into a baking sac. Grease a baking tray and squeeze out the dough onto it and well-spaced.

9. Bake for 10 minutes in preheated temperature and then lower the temperature to 375°F for another 10minutes with door open.

Filling:
I was too lazy to make the filling cream so for this round, I used the sweetened whipping cream in my fridge and I add in some blueberry into it as well since I still have a big bag in the freezer.

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Eclair

August 31, 2007 · Filed under Recipes

Just have a craving for eclair and puff that I manage to find a recipe through this website http://www.famousfrenchdesserts.com/chocolate-eclair-recipes.html , however, I some simple modification to it.

Ingredients:
Dough:
2/3 cup Milk
2/3 cup Water
113.5g(4oz) Butter
1 cup All-purpose flour
4 Large eggs
2 tsp Granulated Sugar (I used raw sugar)
A pinch Salt

Method:
1. Preheat oven to 400°F.

2. Mix water, milk, sugar and milk in a pot and bring to boil.

3. Add in the butter when the mixture boil. Remove the pot from the flame once butter has completely melted. Slowly pour in the flour and stir constantly.

4. Put back to flame and continue stirring and kneading it with a wooden spoon till the dough dries out and stops sticking to the sides of pot.

5. Remove from flame.

6. Beat egg one at a time and add into dough mixture. Stir continuously and with lots of energy to get the dough to absorb the egg.

7. Continue step 6 till the batter is similar to chewing gum when the wooden spoon is lifted up, the batter should pull away and slowly break away. The batter then droop from the spoon but barely able to drop down. Once this consistency is reached, do not need to add anymore eggs.

8. Fill the batter into a baking sac. Grease a baking tray and squeeze out the dough onto it and well-spaced.

9. Bake for 10 minutes in preheated temperature and then lower the temperature to 375°F for another 10minutes with door open.

Filling:
I was too lazy to make the filling cream so for this round, I used the sweetened whipping cream in my fridge and I add in some blueberry into it as well since I still have a big bag in the freezer.

Chocolate Icing:
Ingredients:
5 oz. Unsweetened Chocolate
2 oz. Butter
1/4 cup Thickening cream

Method:
1. Melt chocolate with thickening cream pot over a dish of hot water.
2. Add in the butter. When butter melted, whisking till shiny and creamy!
3. Spread a thin layer on each eclair, using a spatula.
4. Wait until icing hardens a bit to serve it.

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Japanese Soufflé Cheesecake

August 30, 2007 · Filed under Desserts and Pastries, Japanese Recipes, Recipes

I simply love cheesecake and a friend of mine gave me this recipe. And I did some simple modification to it, however, I would still want to give credit to the owner of the original recipe at http://cafeoftheeast.blogspot.com/2005/07/japanese-souffl-cheesecake_04.html

Makes one 20cm cheesecake.

Ingredients:
Mixture A:
250g cream cheese
200ml whipping cream (thickened) (Replace cream with milk for a lighter texture)

Mixture B:
4 egg yolks
75g (1/3 cup) caster sugar (A)
finely grated zest from 1 lemon
40ml (2 tbsp) lemon juice

40g (1/3 cup) cornflour

Mixture C:
4 egg whites
¼ tsp cream of tartar
75g (1/3 cup) caster sugar (B)

Method:
1. Preheat oven to about 300°F. (about 150°C). Then grease cake tin and line the bottom and side with baking paper.

2. Dissolve cream cheese with thickened cream in a bowl placed over simmering water (or in a double-boiler). Remove from heat. Whisk until smooth. Cool slightly. (Mixture A) [Another way is to use the microwave to dissolve the cheese into the cream, which I am yet to try.]

3. Separate egg white and egg yolks.

Beat egg yolks with caster sugar (A), lemon zest and juice. (Mixture B)

Then, gradually whisk the warm cheese mixture into the yolk mixture.(Mixture A into Mixture B) Fold in cornflour.

4. Beat egg whites until foamy with uniform tiny bubbles. Add 1/4 tsp of cream of tartar. Gradually beat in caster sugar (B), spoonful by spoonful, until firm but not to stiff peaks stage. (Mixture C)

5. Fold 1/3 of the meringue into the cheese mixture. Repeat two more times with the rest of the meringue.

6. Pour batter into the prepared tin. Place the cake tin in a deep roasting tray and fill the tray with hot water to halfway up the sides of the cake tin.

7. Baked in water-bath in the preheated oven for 1¼ – 1½ hours. (Depending on the oven)

8. Leave the cake to cool before turning out the cake.

9. Glaze the cake with apricot jam mixture and it is ready to serve.

I just bake another cake today as it has been requested and so I was able to update with more photos.

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Korean Ginseng Chicken Soup

August 30, 2007 · Filed under Korean Recipes, Recipes

Ingredients:
1 bundle hedysavum root (黄芪Hedysavum polybotrys)
1 handful Red dates
1 Korean Kao Li Ginseng root
1 handful Garlic
1 Spring Chicken
Glutinous rice (optional)
1 big pot Water

Method:
1. Peel all the garlic.

2. Put the big pot of water to boil and add in the hedysavum root for half to 1 hour.

3. Stuff the chicken with Glutinous rice first (if using), ginseng, red dates and garlic. And use
toothpicks to tighten the hole up.

4. Add in the stuffed chicken into the water.

5. Boil for an hour on high heat and open the lid of the pot to remove oil on water.

6. Then turn to middle heat and let it continue boiling.
7. Half an hour later, remove more oil and let it continue boiling till water is half of the pot.

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Pineapple Juice

August 26, 2007 · Filed under Recipes

This juice is good for freckles, stomach function, low blood pressure and ceasing constipation.

Ingredients:
Pineapple
Apple
Cabbage

Method:
1. Cut all the ingredient into smaller pieces.
2. Place them into the blender with ices.
3. Blend till all the ices mixed into the juice and the juice is smooth.
4. Serve straight away.

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Celery Juice

August 26, 2007 · Filed under Healthy Drink

I love fruits and vegetables and quite glad to come across a list of healthy juices made from fruits and vegetables.

This juice as I have found out is good for cleansing the blood, reducing blood pressure, aid to cease constipation, strengthening and refreshing the body.

Ingredients:
Celery
Apple
Carrot

Method:
1. Cut all the ingredient into bite size.
2. Place all the ingredients into a food processor or a blender and blend with ice.
3. Blend till smooth and serve straight away.

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Kimchi

August 26, 2007 · Filed under Korean Recipes

I personally enjoy Kimchi very much and was really thankful that I had a Korean friend who taught me how to do it through every step. And it is one of the things that I appreciate living abroad having international friends who taught me different nations cuisine.

Ingredients:
7 heads cabbages
1 small pot porridge
1 radish
1 cup spring onion, cut into small pieces
2-3 cloves garlics, peeled and chopped
1 tbsp ginger, pounded
2¼ cups red chili powder
1½ cups salted shrimp sauce
1 cup anchovy fish sauce
Some salt

Method:
1. Wash the cabbage and spread the salt over each leave of the cabbage for 2-3 hours and washed it and let it drained overnight.
2. Prepared a pot of porridge in advance and allowed it to cool down.
3. Peel and grated the radish, cut the spring onion into small pieces, wash peel and pound the
ginger, peeled and chopped the garlics.
4. Put the porridge into a large container(with a airtight cover), add in the radish, then the
spring onion, ginger,garlic, the salted shrimp sauce and anchovy fish sauce and mix well.
Allow the sauce to rest for 1 hour.
5. Cut the cabbages into half and spread the sauce on it evenly on each leave.
6. Scoop up all the extra sauce and keep in an airtight container.
7. Place all the cabbage into the big container and cover it with the airtight cover and kept it
outside in a cool location for 2 to 3 days without disturbing the contents.
8. Then place the whole container into the refrigerator and keep for a while for the kimchi to
mature before serving it.

Steps on how kimchi is made.

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Chocolate Cupcakes

August 26, 2007 · Filed under Desserts and Pastries

We enjoy cupcakes alot and it is nice to bring it for picnic or even for a party in school. And in fact, chocolate cupcakes are one that should not be missed out.

Ingredients:
1¼ cup all-purpose flour
½ cup unsweetened cocoa powder, sifted
¾ cup baking soda
¼ tsp salt
1 cup granulated sugar
⅓ cup vegetable oil
1 egg
1 tsp vanilla
¾ cup buttermilk
½ cup semisweet chocolate chips
Optional: Chocolate Fudge Frosting

Methods:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together flour, cocoa powder, baking powder and salt.
3. In a large bowl, mix together sugar, oil, egg and mixture and buttermilk. Then add in flour
mixture and buttermilk alternately and mix, making 3 additions of flour mixture and two of
buttermilk, Beat till batter is smooth and stir in the chocolate chips.
4. Scoop batter into cupcake tray with paper-cups till about ¾ to the brim of paper-cup.
5. Bake in preheated oven for about 12 – 15 minutes. (Baking time depending on your oven,
you can check to see the top of cupcakes spring back when lightly touched.)
6. Cool in pan on rack for 10 minutes. Remove from pan and cool completely on rack.
7. Can be serve when cool or add frosting.

Chocolate Fudge Frosting
Ingredients:
1½ cup icing sugar
¾ cup unsweetened cocoa powder
½ cup unsalted butter at room temperature
1 tbsp milk or strong brewed coffee
A pinch salt
Optional: 2 tbsp Chocolate cream liqueur

Methods:
1. Beat all the ingredient in bowl till smooth.
2. Spread frost on cooled cupcakes.

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Blueberry Cupcakes

August 25, 2007 · Filed under Desserts and Pastries

This is one of our hot favourites going blueberry seasons where we would either go to farm and pluck blueberry or get from the supermarket to make smoothies, cupcakes and jams.

Ingredients
1½ cup All-purpose Flour
2 tsp Baking powder
A pinch Salt
½ cup Sugar (I used raw unprocessed sugar, I did not used all the sweet as the jam is
already sweet)
1/4 cup milk
2 eggs
⅓ cup canola oil
½ tsp vanilla
½ bowl fresh blueberries
½ bowl homemade blueberry jam

Methods:
1. Preheat oven to about 375°F (190°C)
2. Sift flour, baking flour and sugar together into a big mixing bowl.
3. Add in the sugar, milk, eggs and vanilla essence. Mix well until smooth for a minute.
4. Add in the homemade blueberry jam and mixed.
5. Then add in the fresh blueberries and mixed.
6. Scoop into prepared baking cupcake tray with paper cups till 70% to the brim of the paper
cup.
7. Baked in preheated oven for 10-12 minutes.

(Note: that different oven, the timing might be different so check occasionally while baking to find the most optimum timing for your oven.)

Blueberries

Making Blueberries Jam

Ready Blueberries Jam

Steps to making cupcakes: (Take note, I am making double portions)
Sifting the flours.

Add in sugar and milk.

Add in the eggs.

Add in oil and vanilla essence.

Beat till smooth.

Add in the blueberry jam.

Add in the fresh blueberries, used spoon to mixed and scoop into tray and bake.

Ready cupcakes.

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Almond Cupcakes

August 25, 2007 · Filed under Desserts and Pastries

This simple almond cupcakes is one for a nut lover which takes a short time and easy to prepare. We like this cupcakes and we only baked it for our own consuming at home as there are many adults and children over here are allergy to nuts.

Ingredients:
Ingredients:
1½ cup All-purpose Flour
2 tsp Baking powder
A pinch Salt
¾ cup Sugar (I used raw unprocessed sugar)
½ cup Milk
2 Eggs
⅓ cup Canola oil
½ tsp Vanilla Essence
½ cup Finely chopped almonds

Methods:
1. Preheat oven to about 375°F (190°C)
2. Sift flour, baking flour and sugar together into a big mixing bowl.
3. Add in the sugar, milk, eggs and vanilla essence. Mix well until smooth for a minute.
4. Add in the chopped almond and beat for another one minute.
5. Scoop into prepared baking cupcake tray with paper cups till 70% to the brim of the paper
cup. And sprinkle the top of the batter with some chopper almond nuts or slices of almond
nuts.
5. Baked in preheated oven for 10-12 minutes.

(Note: that different oven, the timing might be different so check occasionally while baking to find the most optimum timing for your oven.)

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