Black Forest Trifle

CookBook Challenge Week 46: Cup

Trifle consist of layer of cake which should be at the bottom of a trifle, followed by alcohol, fruit, jam/puree/sauce, custard, whipped cream and decorations. You are free to create your own trifle, use whatever cake, fruit, jam and cream around you. There's not specific requirement for the type of cake you use, alcohol, type of fruits, jam/puree/sauce, custard, whipped cream and decorations.

Let's start with types of cake that can be used. Commonly, (1) cakes that are use for the bottom layer are sponge cake, pound cake, ladyfingers, macaroons, genoise or even crushed biscuits. If you would like to have thicker layer bottom, feel free to sandwich two pieces of cake with jam or puree. Once the bottom layer is put in the bowl/glass, pour in (2) spirit or sprinkle over the cake. This layer is totally optional. The amount of spirit is depend on how strong you want it to be. If you would love to add generous amount of spirit make sure the cake you use are able to absorb that amount, usually, few days old cake may do the trick. Commonly used alcohol are sherry, rum, white wine or liqueurs. (3) The fruit layer. You can use cut up fresh or canned fruits stone fruits preferably. If you don't feel or don't have any of them, no worries, leave them out and jump to (4) jam/puree/sauce of strawberry, raspberry, blackberry, etc or combination of these. Next (5) the custard layer or alternatively pastry cream. I replaces custard layer and the alternative altogether with whipped cream. Besides whipped cream, you can also use lemon curd, mascarpone cheese, lemon juice or chocolate ganache. If you did not use whipped cream for this layer, you have the choice to top it with whipped cream or not. If the size of trifle bowl or glass that you use allows, you may do the second layer of cake, spirit, fruit, jam/puree/sauce, custard layer or cream to fill the bowl.  Keep in mind that the layers are suppose to look uneven or even mix altogether. Finally, (6) decorations for trifles or better known as toppings. You can use whatever you like from fresh or candied  or canned fruits, crushed cookies, nuts, crushed cereal or shave chocolate. Since I use brownies for this particular trifle, I decided to sprinkle crumbed brownies (brownies top) and canned fruit. The assembled trifle is covered and refrigerate for minimum of 8 hours to 24 hours for the flavour to mingle. 

*Step 3 and 4 can be exchange*

Though a simple dessert to make,  trifle look gorgeous with its beautiful layer, colours and textures.Although typical trifle is serves in a large deep bowl but I prefer an individual size trifle. It is make in a deep bowl so that all layers are thick. Ideally, bowls should be flat sided than sloping and should be a glass or even better crystal to show of the layers.

Black Forest Trifle

The black forest trifle has the same component as black forest cake. I use chocolate brownies instead of chocolate sponge because I still have some left over chocolate brownies. Feel free to buy them from store is you doesn't have the left over or short of time.

Layers of Black Forest Trifle: chocolate brownies, canned stoneless black cherries, mixed berries puree and whipped cream. Repeat the layers again the topped with crumb brownies, crushed cereal and a cherry.

Ingredients:-

(i) Chocolate Brownies.

• Click here. Leave out the dried fruits if your are looking for plain chocolate brownies. 

(ii) Canned Stoneless Black Cherries in syrup

• 415g or more

(iii) Mixed Berries Puree/sauce - will make approximately 2 cups

• 500g unsweetened frozen mixed berries
• 1 cup castor sugar or to taste
• 1 tbsp cornstarch
• 1 tsp salt
• 1/8 tsp vanilla extract
• 1 1/2 tbsp lemon juice (optional)

(iv) Whipped Cream

• 1 1/2 cup thicken cream
• 1 1/2 tbsp castor sugar
• 1/4 tsp vanilla extract

 (v) Topping/Garnish

• Crumbed brownies, crushed cereal and black cherry

Methods:

(i) Chocolate Brownies:

1. Bake chocolate brownies according to directions. Let it cool. 
2. Cut brownies into desire size to fit into trifle glass or bowl.

ii) Canned Stoneless Black Cherries in syrup 

1. Drain the juice
2. 3/4 of cherries mix in puree and the remaining cherries save for topping or garnish

(iii) Mixed Berries Puree/Sauce: Make approximately 2 cups

1. Thaw the frozen mixed berries in a large fine meshed strainer suspended over a medium size saucepan. Once the berries are completely thawed, gently pressing the berries with back of the spoon to force the juice out. All that should remain in the strainer is the mixed berries seeds.
2. Throw away the seeds. 
3. To the strained juice, add castor sugar, cornstach, salt, vanilla extract and lemon juice. Stir until smooth. Place saucepan over medium heat. Cook until the sauce thicken. Add more sugar as needed. Remove from heat and add the (ii) drained stoneless black berries. 
4. Refrigerate for several hours or overnight.

(iv) Whipped Cream

1. Whipped the cream until soft peaks form. Add the sugar and vanilla extract, continue to whip until stiff peaks form.

To Assemble Black Forest Trifle: Place the amount of brownie you need or about a handful if you cut into bite size in the bottom of each trifle individual glass.Next, spoon about 2 tsp of mixed berries puree on the brownies. Then, place 2 - 3 or more cherries which already been mixed into the puree on top. For the next layer, place a large dollop of whipped cream. Repeat the layers starting with brownies. Cover with cling wrap and refrigerate for at least 4 hours to 24 hours to allow the flavour to mingle. Sprinkle some crumbed brownies, crushes cerealn and place a black cherry on top before serving

Makes about 9 to 10  of   (275ml) glass.

TIPS:-

• If you do not have frozen mixed berries or any berries at home for the puree - reserve the syrup of canned stoneless black cherries. Place the syrup in a saucepan along with sugar (1 tbsp or to taste) and simmer until the syrup is syrupy. Remove from heat and add drained black cherries. 
• If you do not have canned cherries syrup and frozen mixed berries puree - lightly heat up the appropriate amount of mixed berries jam or any jam you have in hand jam for easy spreading. Just skip the whole step of adding fruits to the trifle. However, you may not be able to call this Black Forest Trifle anymore :)
• What do I do to leftover mixed berries puree : simply pour over ice cream, frozen yogurt or other suitable dessert for quick dessert. Mix into milkshake. Accompaniment for variety of plated dessert. It can also be used to make mixed berries flavour whipped cream.
• Why use frozen fruit/berries : Frozen fruits/berries is use because it is available year round and at reasonable price. I prefer unsweetened frozen fruits/berries because of the excellent and constant flavour. Frozen fruits/berries can also be kept in the freezer for several months and been use whenever we need them. Their puree can be kept in refrigerator for a week and can also be frozen for several months. 

Half way thru forcing the juice out

Almost done!

This is how canned cherries look like

Cotton Cake

CookBook Challenge Week 41: Celebration

Yeay!!! This is my number 100th post. I guess it really took me awhile to reach here. I started this account beginning of 2009 but never have time to post what I planned to post on. Then, finally this year I manage to encounter my time management issue and I begun to post as often as I could. Maybe I should say the fun of blogosphere manage to draw me to be more committed towards this page.

I have arrange for Cotton Cake to be on my number 100th post. Why? Cotton cake brings me back to a memory; my first love towards cake. I used to dislike cakes as a child. I was only in primary school when I first tasted this cake. Its soft, light, cottony with a pudding similar feel. It was serve in a dim sum restaurant in my hometown which later decided to relocated itself to another state. So there goes my first love. Well, I am sure it is available somewhere else but you seee, I was not a food fanatic when I was a kid. My parents and grandparents practically have to force me to finish my meal and my house helper have to beg me to eat. So that explains everything.

Fast forward to now, while I was busy browsing ever wonderful and informative blogs shared by fellow bloggers, I came across Japanese cheese cake recipe, which everyone was praising how soft, light and cottony the cake is. It just suddenly reminded me of the cotton cake that I had years back. Unfortunately, that are not many of that recipe. Little that I know this cake require very small amount of flour compare to the liquid ratio which means they are chances that it may collapse once it cool and egg white have to be whisk to meringue like and the steps is different from any other cake I made before. However, its not as difficult as it look once you start to put things together. So, after some reseaching, calculation and fingers crossing. I set out my journey to bake my 'first love'.

Ingredients:

• 50g butter
• 1/2 cup (75g) Self Raising flour
• 1 1/2 tbsp heaped (15g) cornflour
• 1/3 cup (80ml) milk
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 5 eggs, separate white and yolk
• 1/8 tsp salt
• 1/2 cup (115g) castor sugar

Method:

1. Preheat oven at 160 degree celcius. Grease and line cake tin (20cm) with baking paper.
2. Melt butter in saucepan over low heat. Use bigger saucepan so that you don't have to transfer to larger mixing bowl later on. Once the butter is melted, turn off heat, add flour and cornflour at once. Whisk quickly to mix well. 
3. Add milk and whisk into smooth paste.
4. Add egg yolk,  vanilla extract and lemon juice. Whisk until smooth again. Make sure no lumps left. Set aside.
5. In a mixing bowl, beat egg white with salt under high speed until foamy. Gradually beat in castor sugar, divide into 3 batches, beat until firm and glossy or until soft peak form. 
6. Gently fold the egg white mixture into yolk mixture in 2 batches. Mix the egg white in gently but thoroughly, so that you can maintain the volume. 
7. Pour batter into prepared tin, smooth top, lightly tap tin on counter to bring out large bubbles.
8. Place tin into roasting tray and pour hot water to come halfway up the tray.
9. Bake in oven for 1 hour or until set and golden brown. 
10. Take it our from water bath straight away. Invert cook cake immediatedly on wire rack until its completely cool before remove cake from cake tin. 

emmm ... yummy.....

TIPS:

• Double boiler can beuse to substitute saucepan
• Egg: about 60g each with shell

Strongbow Sponge Cupcake with Apple and Rose Cream

CookBook Challenge - Week 40

Just in case you have not known Strongbow is a genuine apple cider beer. I used the original version of strongbow and it contain 5% of alcohol.

Make about 11 medium sized cupcakes.

Strongbow Cupcake

Ingredients:

• 4 eggs
• 3/4 cup caster sugar
• 1 1/8 cup self raising flour, sifted
• 1/4 tsp baking soda OR 1 tsp baking powder
• 1/2 cup strongbow
• 1 tsp rosewater essence

Method:

1. Preheat oven at 180 degree celcius and place cupcake cup in the baking pan.
2. Whisk 4 eggs and caster sugar until fluffy and light over high speed,
3. Sift self raising flour and baking soda. Add in egg mixture in 2 batches. Stir and mix well as you go.
4. Add strongbow and rosawater essence. Mix well. 
5. Pour mixture into cupcake cases and bake for 30 - 35 minutes or until the tester comes out clean. 

Apple and Rose Cream

Ingredients:

• 1 cup thickened cream
• 2 tbsp icing sugar
• 1 tsp rose essence
• 2 tbsp apple cider

Method:

1. Mix all the ingredient together and whip until it reaches soft peaks form.

TIPS:

• Cold mixing bowl and whisk make iteasier to whipped the cream . Pop mixing bowl and hand whisk in the refrigerator or freezer for 15 minutes or until very cold.

Chicken in Milk

CookBook Challenge - Week 39

I am contemplating whether to put this pic or not.. what do you think?

I took this recipe from Jamie Oliver. I watched this on some channels awhile ago. So, since the week 39 (yes, I know. I am late) themed for Cook Book Challenge was TV Chef, I thought I may give this a try. I tried to search the recipe online and found it. However, it is kinda different from the one on TV. So, I thought I should adopt the best of both side. I did change some of the steps here to suit the utensils and equipment I have and of course my taste. The recipe calls for whole chicken but I decided to butterly the chicken instead in order to avoid soggy bottom and to get more crispy surface and since I could not get any sage leaves I substitute with mix dried herbs. I added some lemon juice too.

Here's the link to the original recipe by Jamie Oliver.

Ingredients:

• 1 whole chicken (about 1.5kg)
• Sea salt / Salt
• Ground black pepper
• 115g or half a pack of butter
• vegetable oil or olive oil
• 1 cinnamon stick
• 1 1/2 tsp dried mixed herbs
• 565ml milk
• Zest of 2 lemons
• 1 bulb garlic (only remove the papery skin and leave the remaining skin on)
• a quarter of lemon juice

Methods:

1. First of all, preheat oven at 190 degree celcius.
2. Butterfly the chicken. For instruction please read below.
3. Season the chicken generously with salt and pepper.
4. Fry chicken in butter and little of vegetable oil or olive oil. Skin side down first. Turning the chicken to get even colour all over, until golden. 
5. Remove from heat, put the chicken on a plate and throw away butter and oil in the pan. 
6. Put back the chicken in the pan (skin side up) and return to heat. Add remaining ingredients; cinnamon stick, dried herbs, milk, lemon zest and garlic. Bring to boil, remember to scrap the sticky goodness at the bottom of the pan, then transfer to baking dish still skin side up, cover with wet baking/wax paper and pop into preheated oven.Of course, you can save trouble of tranferring to baking dish if you have pot/pan which is oven proof.
7. Cover and cook for 45- 60 minutes. Then, remove the cover, add in lemon juice and cook for further 15 minutes until the sauce thicken. 

Butterfly, season and fry

HOW TO BUTTERFLY CHICKEN

1. Place chicken on chopping board, breast side down.
2. Remove backbone using scissors. Use the tail of the chicken as handle to cut one side of the back then another side of the back. Stay as close to the back bone as you can.
3. Open up the chicken and lay it flat.
4. Slice through the thin membrane covering the keel bone or also known as breast bone. 
5. Place finger underneath the keel bone to remove bone. Remove cartilage that holding the bone. 

Watch this Video for demostration.

TIPS:

• Why wet baking/wax paper? Keep the chicken crispy and golden without drying out.
• Remember to baste the chicken with cooking juice every now and then.

Five Spice Chicken Kebab

CookBook Challenge - Week 38

Five Spice Powder or better known as Chinese Five Spice Powder is related to 5 elements theory. It's the mixture 5 spices namely szechuan peppercorn, star anise, cinnamon, cloves and fennel. This 5 spices bring the taste of sweet, sour, pungent, bitter and salty.

Ingredients:

• 500g chicken thigh, trimmed and slice to about 1 inch pieces
• 1 1/2 tbsp five spice powder
• 1 tbsp brown sugar plus 1 tsp brown sugar
• 1 tsp garlic powder or 2 cloves garlic, finely minced
• 1/2 tsp salt
• 1 1/2  tbsp soy sauce
• 1 tsp vinegar
• 1 tsp sesame oil 
• 1/4 tsp cayenne pepper (put less if you don't like chilli)
• 2 tbsp fresh coriander, chopped
• 1 1/2 tbsp vegetable oil or olive oil plus some to grease grilling pan 
• a handful of cherry tomatoes, rince and drained
• 1 brown onion, quartered then half (triangle shape)
• 1 Zucchini, halves lenghtwise and slice 1cm thick
• a handful of cup mushroom, damp wipe the mushroom and cut to half

Methods:-

1. Mix the 5 spice powder, 1 tbsp brown sugar, garlic and salt in a small bowl. In another bowl mix 1 tsp brown sugar, soy sauce, vinegar, sesame oil and cayenne pepper.
2. In a large bowl, add in chicken strips, drizzle 1 1/2 tbsp vegetable oil and sprinkle spice mixture. Toss and mixed thoroughly. Marinade for 30 minutes.
3. Position the grilling  rack to the highest level (nearest to element). Heat up oven grill at high. 
4. In the meantime, thread chicken, cherry tomatoes, onion, zucchini and mushroom (in any order you like) on to skewer.
5. Grease hot grilling pan before you grill the chicken skewer. Lower down the heat to medium after you put the chicken skewers on.  Turning the skewer after 10 minutes of so when the dark grill form. Grill the chicken skewer both side for 10 minutes, then glaze both size with soy mixture. Grill a little while for the soy mixture to set.
6.  Move the cooked skewer to serving dish, drizzle with remaining soy mixture(if there's any) and sprinkle with chopped coriander. Let rest for 5 minutes turning once or twice and serve warm. 

TIPS:

• Soak skewer in water for about 20 minutes before threading.

Pork Cutlet with Rocket and Parmesan Mash

CookBook Challenge - Week 37

This dish is high in protein and quick and easy to cook.

Ingredients:


Rocket and parmesan mash

• 800g potatoes
• 40g butter
• about 3/4 cup (180ml) milk
• 70g baby rocket
• 1/2 cup parmesan, grated
• 1 tsp lemon rind, grated (optional)

 Pork and gravy

• 4 pork cutlet
• 1- 2 tbsp olive oil
• 1/2 tsp flour
• 10g butter
• 3/4 cup water
• a generous dash of Worcestershire sauce

• salt and pepper to taste

Methods:

1. Marinate cutlet with some salt, pepper and olive oil.
2. Rocket and Parmesan Mash: Place potato in a large sauce pan with cold salted water. Bring to boil for 15 minutes or until tender. Drain and mash. Add butter and milk and mash well. Add rocket, parmesan and lemon rind (if you use any). Season to taste and stir until combine. Set aside and keep warm.
3. Meanwhile, heat oil in large frying pan on medium high. Cook pork cutler for 4 - 5 minutes each side or cooked until as desired. Serve with rocket and parmesan mash.
4. In the same frying pan, add in water, worcestershire sauce, salt and pepper to taste. Bring to simmer and stir in flour. Stir until the flour dissolve and simmer for 20 seconds. Serve with the pork cutlet, rocket and parmesan mash.

TIPS:

• You may substitute pork with beef, chicken or lamb
• Sprinkle some cayenne pepper or chili flakes on the cutlet if you like slightly spicy dish

Chorizo and Tomato Salad

CookBook Challenge Week-35

Ingredients:

• 1 raw chorizo sausage, sliced
• 2 large ripe tomatoes, roughly chopped
• 1 french shallot / 2 shallots, finely slice
• 2 cloves garlic, finely slice
• Juice of 1 lemon
• salt and black pepper
• Olive oil

Method:-

1. Fry the sliced chorizo in a pan over a medium heat with a tbsp of olive oil. Stir them occasionally.
2. At the mean time, prepare tomatoes and shallot. Put them in a bowl with a good pinch of salt and pepper, a tbsp of olive oil and half of lemon juice. Toss everything together.
3. By now, your chorizo should be getting crispy, with lots of fat cooking out from it. Add garlic to the pan, stir occasionally. As soon as the garlic fragrant, remove from heat and splash lemon juice to stop the cooking. Stir.
4. Spoon chorizo, oil and garlic over tomatoes and shallot. Toss the salad and serve

TIPS:

• IF there is still leftover fat in the pan, store it in the jar and chill. Use it to rub over chicken before roasting... yummy...

Lemon Garlic Chicken

CookBook Challenge Week - 35

Ingredients:

• 6 drumsticks or any parts of chicken, shallow slit on meat
• 1/4 cup plain flour
• 1/2 head of garlic, finely chopped
• 1 cup mushrooms(champignon or cup mushroom), thickly sliced 
• 1 1/2 cup water
• Generous pinch of Turmeric / Saffron
• Juice and Zest of 1 lemon
• salt and pepper to taste
• 1 tbsp cooking oil

Method:

1. Preheat oven at 200 degree celcius.
2. Lighly coat chicken with flour. Heat oil over medium heat and browned chicken on all sides. 
3. Season and place in baking dish or shallow casserole.
4. In the same pan or wok at medium heat, saute garlic and mushroom, stir occasionally for 5 minute. Then, add in water, lemon zest and turmeric powder. Bring to boil and simmer for 3 minutes. 
5. Remove from heat and mix in lemon juice. Then pour the mixture over chicken, cover and place in oven. Cook for 45 minutes or until the chicken is cook.

Potato and Tuna Fish Cake with Tangy Dip

CookBook Challenge Week -32

 

Potato and Tuna Fish Cake

Ingredients:-

• 600g potatoes, peel, boiled until tender, drain, mash and cool
• 1 tbsp olive oil or any cooking oil
• 1 large brown onion, chopped
• 1 egg, lightly beaten
• 2 - 3 (95g) cans Tuna, drained
• Salt and pepper to taste
• Oil for shallow fry

Methods:-

1. Peel potatoes, boil until tender, drain, mash and cool.
2. Heat a frying pan over medium heat with oil and add the chopped onion. Cook for 2 minutes or until translucent.
3. Add translucent onion into cool mashed potatoes, along with egg, tuna and season with salt and pepper to taste. Fold through all the ingredients well. Divide the mixture into even sized patties about 10cm diameter each. Refrigerate for 1 hour. 
4. Coat the patties lightly with plain flour before frying.
5. Add enough oil in wok or frying pan about 1 cm depth over medium heat to fry the patties. Add patties and cook for 3 to 5 minutes each side or until golden brown. 
6. Serve hot.

Tangy Dip - accompanied for the above recipe

Ingredients:-

• 1 tbsp fish sauce
• 1 - 2 tsp sugar
• 1 french shallot / 2 shallots, peeled and finely chopped
• 2 - 3 cloves garlic, peeled and finely chopped
• 2 - 3 stalk fresh coriander leaves, roughly chopped
• 1 large red chilli or several bird's eyes chillies, finely sliced
• Juice of half lemon

Methods:-

1. Combine all the ingredient together, mix well and serve. (Adjust quantity of any of the ingredients to suit your taste).

Nestum Cereal Prawn

CookBook Challenge Week - 33

Ingredients:-

• 500g prawn (trim head and deveined, while keeping the shell intact)
• 2 tbsp cornflour
• 1 cup Nestum Cereal (available at asian grocery) - you may lightly toast them without oil
• 1 - 2 tsp sugar (I use caster sugar, you may use brown sugar too)
• 2 tbsp butter
• 1 large chilli, finely chopped (You may use more than 1 or use bird's chillies)
• 2-3 cloves garlic, finely chopped
• Some curry leaves
• Oil (enough to fry the prawns)
• Salt and pepper to taste

Methods:-

1. Clean and trim prawn. Sprinkle with prawn with cornflour, salt and pepper. Coat well and leave aside for awhile.
2. At the mean time, chop chilli and garlic, also, mix toasted nestum cereal with sugar in a bowl and set aside.
3. Heat up amount of oil enough and lightly fry the prawn and drain.
4. In a clean wok or pan, over low heat, add in butter. Once it is melted, fry garlic, curry leaves and chili till fragrant or until the leaves soften.
5. Add in prawns, season with salt and pepper to taste and mix well.
6. Remove the wok or pan from heat, add in nestum mixture and coat well the prawn quickly. Adjust taste before serve.
7. Serve hot with rice.

TIPS:

• Amount of salt, pepper, chilli and sugar is depending on your likeness.
• Use at least medium size prawn and make sure the prawn is fresh.
• Make sure the oil is hot when you fry the prawns so that the shell is crispy
• If you are using instant nestum pack, dont worry about adding sugar because usually there are added sugar in instant nestum.

Chicken and Sausage Cassoulet

CookBook Challenge Week - 31 

This dish originating from South of France, namely Toulouse and Carcassone. Cassoulet means rich, slow-cooked bean stewed or casserole. This is my favourite food when I ended up in Toulouse during Uni but I have never cook them there before because most restaurants and cafe serves cassoulet and they even have canned cassoulet.

Cassoulet means a lot to me becos it reminded me of the time I had when I was doing my bachelor's degree.
I did alter this recipe here and there because I find that some of the ingredient is abit pricey and some of the preparation is time consuming. For instance, I use raw Chorizo instead of Toulouse sausage, we just need pork or fatty sausage really, if you cant find chorizo just use any pork sausage or any sausage that is up to your budget. Next I substitute haricot beans with baked beans which automatically change the sequence of cooking.

I try to make this recipe as easy as possible and as less time consuming as possible and guess what, the taste of this cassoulet is almost 100% similar to the one I have in Toulouse.

Ingredients:

• 1whole chicken (about 1 kg, cut into 6-8 pieces)
• 4 rashes bacon, finely sliced
• 3 medium size onions, finely sliced
• 5 cloves garlic, finely chopped
• 4 chorizo or any pork/fatty sausage, cut into half
• 2 tbsp dried mixed herbs (I found bouquet garni so I use 2 sachet)
• 2 - 3 carrot, sliced
• 2 tomatoes, seeded & chopped
• 1 can baked beans, 420g (you can use white beans, cannellini etc)
• 2 tomato ketchup
• some olive oil or cooking oil
• salt and black/white pepper to taste

Method:-

1. Heat up oil, brown the chicken pieces and set aside.
2. Heat up a large deep pot in medium heat. Once hot, 1 tbsp of oil and the sliced bacon. Fry for around 5 minutes or until the bacon starts to get a bit of colour. 
3. Add in sliced onion and garlic, Stir a bit. Add in chorizo. Cook, turning often until onion, garlic and chorizo turn golden brown on both side.(scrap the bottom once in a while).
4. Add in a little bit of water and scrap the bottom thoroughly.
5. Place chicken pieces on top of the onion mixture and pour in enough water to just cover everything. Season with a good pinch of salt and pepper. Add in mixed herbs or bouquet garni. 
6. Bring to boil then reduce too gentle simmer with lid on for 30 minutes or until the chicken is cook. Check from time to time skimming foam that appear at surface.
7. Check your chicken is cook by gently tugging at a leg. If it comes away easily and the meat pulls apart, it's done. Carefully remove the chicken to a plate or bowl. Cover with foil so that it remain warm.
8. Add carrots to the pot and cook on high heat for 20 minutes or until carrot cooks through. Then, add in tomatoes, baked beans and ketchup. Stir together. Taste and adjust the salt and pepper according to your taste.
9. Put back the chicken into pot. Mix well and let it simmer for 5 minutes before serve.

TIPS:-

• You can substitute Toulouse sausage with chorizo or any other pork sausage or fatty sausage
• You can substitute baked beans with other white beans
• You can substitute bacon with turkey ham or any other ham
• *** the substitution above will not change the cooking sequence and duration***
• You can change chicken to duck confit
• You can serve this with potatoes or rice or salad

Tomato and Egg Drop Soup

CookBook Challenge Week - 34

I often look for warm soup in cold and windy wheather and I really love home-style soup which is easy to prepare. I would say this is a delicious and nutritional soup.

Ingredients:
3 cups chicken broth or any homemede stock
2 eggs, lightly beaten
2 tomatoes, slice into 6
1 tsp sesame oil
Salt and white pepper to taste
1/2 tsp sugar
15g Bean vermicelli / glass noodle (optional), ready according to direction at the packaging
Coriander and spring onion (cut diagonally 1 inch) 

Methods:-

1. Bring broth or stock to boil.
2. Add in sesame oil, salt, pepper and sugar. Stir. At this point you can add in ginger slice if you use any.
3. Add in tomatoes. Cook for about 1 minute.
4. Very slowly pour in the eggs in a steady stream. Use fork to gently stir the egg in clock wise until the form thin streams. 
5. It will be ready to serve when the egg turn yellowish. You may stir glass noodle at this point.
6. Serve. Garnish with coriander and spring onion.

TIPS

• You may add cornstarch to your soup : 1 tsp cornstarch to 2 tsp water
• Add a slice of fresh ginger, This is good for colds and flu

Braised Pork in Soy Sauce

CookBook Challenge Week - 36


This is a delicious and easy to cook meal. My mom and my grandmother has their own way of making this dish but the basics are the same; cinnamon stick, star anise, garlic and pork belly. Why pork belly? Because traditionally the lard is the one that make this dish delicious. I love to include hard boiled egg and bean curb sticks in this dish.

Ingredients:-

• 500g pork belly, keep pork whole without slicing (may use chicken)
• 2 - 3 hard boil egg, shelled (optional)
• 5 - 6 bean curb sticks (optional)

     

      For marinade:-

• 1 tbsp light soy sauce
• 1/2 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp pepper
• 1/2 tsp salt
• 2 tbsp sugar
• 1/4 tsp five spice powder (optional)

      For cooking:-

• 1 tbsp oil
• 1 whole garlic pod/head, skin on but you may remove the papery skin
• 2 cinnamon stick
• 2 star anise 
• 1 1/2 cup water
• 1 tbsp dark soy sauce
• 2 tbsp light soy sauce 
• 1 - 2 tbsp sugar (depending how sweet you want it to be)
• Salt and pepper to taste

Start cooking...

 

1. Pour all ingredients for marinade into a large bowl/ pot and season pork belly in for at least 2     hours or preferably over night. Covered.

2. Heat up 1 tbsp of oil in a wok or pot or large clay pot at medium low heat. Put in marinated pork to brown. Add in whole garlic pod/head, cinnamon stick and star anise. Saute until aromatic. Pour the marinade in and keep stirring. When the bottom starts to stick or the marinade caramelized a little, pour in 1/2 cup of water and cook covered for 5 - 8 minutes.

3. Add in dark soy sauce, light soy sauce, sugar and a dash of pepper. Add remaining water, hard boiled egg and bean curb sticks and simmer until the gravy is thicken and the meat is tender. This is take about 30 - 40 minutes.

4. Before serving, adjust the taste to your liking.

5. To serve, cut pork into slices. You may add gravy to dish or return pork slices to gravy, mix it a bit and serve.

Serve with white rice and chilli... yummy :)

TIPS:

• You may also include mushrooms, bean curb and potatoes in this dish.
• This dish can be substitute with using chicken, preferably chicken pieces with skin
• Becareful not to burn the sugar
• Keep an eye on the sauce make sure it doesn't dries up
• Should the sauce be overly thick add more water
• What to do if you don't like garlic???? Still use the same amount of garlic require, remove the skin and chop them finely.

All-in-One Brekkie

Cookbook Challenge Week 30 - Baked

This is a simple all in 1 baked brekkie and the only key to it is to get a LARGE roasting pan because it will make your life easier.

Ingredients:

• 4 sausages (I used lamb and garlic sausage)
• 4 large portobello mushrooms, ends trimmed
• 2 bacon rashers
• 1 tomato, cut into half
• 2 eggs
• 1 1/3 tbsp olive oil or melted butter
• Salt and pepper to taste

Methods:-

1. Preheat oven to 180°C (fan forced) or 200°C (non fan forced). 
2. Arrange sausages and mushrooms in roasting pan. Drizzle olive oil or melted butter over and sprinkle salt and pepper over. 
3. Bake in oven, turning once, for 10 minutes. Add the bacons and tomato and bake for further 10 minutes or until the tomato or mushrooms are soft.
4. Arrange mixture in the pan to create 2 spaces. Crack 1 egg into each space. Bake for 5 minutes or until the egg cook to your liking. (You can only see 1 egg in the picture because I don't have enough space for 2)

TIPS:

• Try NOT to stack the mixture.
• You can add or minus the quantity of your ingredients according to your liking

Blueberries Oat Muffins

Cookbook Challenge Week 29 - Blue

Interesting FACTS:

There are 2 types of muffins in the world. English muffins and American muffins. So whats the difference? Well, English muffins contain yeast dough while American muffins don't; and American muffins contains baking powder or baking soda while English muffins don't.

American muffins can be divided into bread-like and cake-like. The following recipe is bread-like muffin. The batter can be assemble and bake quickly (40 minutes max till the muffins go into your mouth). You only need two bowls for this method. 1 bowl for dry ingredient and another for wet/ liquid ingredient. 

Here's the recipe. To make your life easier i separate the ingredients here:

(a) Wet / liquid ingredients

• 1 cup milk
• 1 tbsp lemon juice
• 1 cup quick oat or rolled oat (i know its dry but you will know why if you continue reading)
• 1 egg, lighly beaten
• 1/4 cup (equiv 60ml or 60g) butter, melted
• 1 1/2 tsp vanilla essence

(b) Dry ingredients

• 1 1/2 cup self raising flour
• 1 cup brown sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 lemon zest (optional)

• 1 cup frozen Blueberries

Make : 12 muffins

Here we go:-

1. Preheat oven to 160 - 170 degree Celsius (fan forced oven). Butter or line 12 muffin cups.
2. Wet ingredient: In a large mixing bowl or cup; Mix 1 cup of milk with 1 tbsp of lemon juice. Set aside for about 5 minutes. Add oats into the milk and lemon juice mixture. Stir and mix the mixture well. Add beaten egg, melted butter and vanilla essence into the mixture too. Stir it well to cover your goopy oatmeal mixture and set aside.
3. Dry ingredient: In another large mixing bowl;  mix flour, brown sugar, baking soda, lemon zest and salt. Stir it up, use the underside of spoon to press the brown sugar clumps against the side of the bowl. It's ok to have some clumps left. 
4. Now, fold the liquid/ wet ingredient into dry ingredient. Stirring as you go. Stir until just blended.
5. Gently stir in the frozen blueberries until just incorporated. 
6. Evenly filled the muffin cups with batter (3/4 full). Place in the oven and baked for 18 to 20 minutes or until a toothpick inserted into the centre of the muffin comes out clean. Transfer to wire rack and let cool before removing. 

This muffin is so delicious. I can't get enough of it.

TIPS:

• General rule of thumb: If you do not have self raising flour, you can use plain flour and mix with baking powder. Eg: 1 cup plain flour mix with 1 1/2 tsp of baking powder.
• Do not overmix the batter or tough muffins will result due to gluten from flour. Only 10-15 strokes are needed.
• Don't worry about the lumpy batter because the batter will continue to blend as it bake and the lumps will dissappear. 
• Do not thaw the frozen blueberries before use because the liquid will make your muffin turns purple.
• What is the difference between vanilla extract and vanilla essence? Vanilla extract is thicker. Therefore, if your are using vanilla extract just put 1 tsp. 
• Have this with butter... it is yummy-licious  

 

Delicious Egg, Ham and Spinach Breakfast with Saute Spinach and Mushroom and Hollandaise Sauce

Cookbook Challenge Week 28-Breakfast

Love this beautiful breakky... hussle free, no frying and absolutely healthy without hollandaise sauce... hahahaahahah... but I love hollandaise sauce too much to let it go.... so......

Let's start with our delicious egg, ham and spinach.. 


fit for 2 serving

Ingredients:-

• 100g baby English spinach leaves
• 1 tomatoes, diced
• 8 slices thinly sliced double smoke ham or any other shaved ham (I prefer smoked)
• 2 eggs
• Salt and ground black pepper to taste
• 100g cup mushroom, sliced

Method:-

1. Preheat oven 180 degree celcius. 
2. Cover half of the spinach leaves with boiling water for 1 minute. Another half of the spinach leaves is to saute later. Drain, cool, squeezed the liquid from spinach and finely chopped them. Diced mushroom. 
3. It is easier if you have large muffin pan mould. If you do lightly grease them and line base with baking paper. If you DON'T have 1.. just like me you may use egg rings to form the shape, line with aluminium foil at the outer layer. This is to support the shape and line base with baking paper in the inner layer. Check out the pictures below. Pictures speaks louder that words.. haha

 4. Use 4 slices of ham to line to baking paper, overlapping slightly forming something like nest. Spoon     spinach into mould and top with chopped tomatoes ( I did it the other way round and realise the bottom get to soggy due to tomatoes juice).

5. Break an egg into each mould. Season with salt and ground black pepper.
6. Bake for 15 to 20 minutes or until the egg is cook. I bake mine for 17 minutes. Serve hot.

                                                     That's with Hollandaise Sauce

Tips: Serving SUGGESTION.... Served with toast and sautee mushroom and spinach

How to saute ????? 

1. Heat the pan. Put enough butter to coat the bottom of the pan.
2. Let the butter hot slightly bubble.
3. Add garlic (totally optional) and add in vegetable to be sauteed.
4. Cook until golden crust appear. Turn to the other side and cook until golden crust appears too. 
5. Sprinkle salt and pepper (optional)
6. Remove from heat and served

FOR HOLLANDAISE SAUCE RECIPE : click here