Sweeten red bean

The Sweeten red bean is the ingredient for making the Japanese sweet. Use it as a filling, or it's can be eaten as a snack or serve with the green tea ice cream.

Sweeten red bean

Make about 500 g

200 g	Red bean (azuki bean, small red bean)
150 g	Sugar
A dash of	Salt

Wash the beans, cover the cold water, and soak overnight. Drain beans and discard water.

Place beans in a saucepan, add cold water, and bring to a boil over high heat. Cover, reduce heat to medium-low, and simmer for 2 hour, or until very soft. Monitor the pan to make sure water doesn't dry up.

Add the sugar, and dash of salt, cook and stirring until the mixture is dry.

Chocolate Almond Rocher: Crunchy and nutty chocolate bonbons

Ok, life is not easy, everyone can't always get what he or she want. Like me, I have a little problem when making chocolate, because I love dark chocolate (darker is better for me, ^ ^), while my brother and sister love milder chocolate. 

So every time that I want to make anything, I have to think about it, like, they want to eat it or not, because I don't want to make anything that I don't want to eat but I just can't eat much , haha, (a bit selfish, right? but for me, when making something that I want to eat I will be very happy,hehe).


But for this time, I want to try, this chocolate is very interesting , especially I have a chance to make the nougat (well for me, I love to try something new, and this nougat is my first time too). I think that this chocolate rocher will get a warm welcome (from my sister and brother), ^ ^, because this chocolate using the semisweet chocolate in filling and coating with the milk chocolate rather than the dark chocolate and the sweetness comes from the nougat too.


If you love the chocolate that is not too bitter and full of nut you will love this chocolate bonbon. The filling made from the almond nougat with chocolate ganache and coated with chocolate and almond (as I said that anyone who love nut will be happy with this chocolate).


It's not hard to make the nougat for the filling. But when rolling the  nougat, it will be easier if you have the silicone liner, and beware of the nougat as it's very hot.

Chocolate Almond Rocher

Makes about 50 pieces

Nougat

75g ...................... Almond diced

100g ................... Granulated sugar

35ml ................... Water

8g ........................ Unsalted butter

Ganache

100g .................... Semisweet chocolate, chopped

60ml .................... Whipping cream

½tbsp................... Rum

Coating

250g ...................... Milk chocolate

3tbsp ...................... Almond diced

Make the Nougat:

Prepared 2 silicone liners.

Put the sugar and water into the pan, put over medium heat, let the sugar melt and caramelize. When the mixture is dark amber put the butter into the mixture, follow with the almond diced. 

Pour the mixture over one of the silicone liner and place the other liner on top, then use the rolling pin to spread the mixture into thin sheet.

Let the mixture cool, then break into small pieces.

Make the ganache filling:

Put the cream into the pan and bring to boil, then pour the cream over the chocolate, wait for 1 minute. Stir until the chocolate melt and the ganache is smooth.

Pour the nougat into the ganache, stir to combine.

Use small scoop, scoop the ganache into small portion (about 12g/ pieces) refrigerate until firm then roll into a ball.

Coating with chocolate:

Divide the chocolate into 2 part, 190g and 60 g.

Put the 190g chocolate into the bowl, then place the bowl over the simmering water.

Heat the chocolate until the temperature reach 45°C, then take the bowl out of the heat.

Pour the 60 g chocolate into the melted chocolate, stir until the temperature drop to 27°C.Place the bowl over the simmering water, again heat until the temperature reach 29-30°C.
The chocolate is now ready to use (if the chocolate cooler, heat it again but don't let the temperature higher than 30°C). Pour the almond diced into the chocolate, stir to combine.

Coat the filling with the chocolate, let the coating dry before packing.

Chocolate Almond Rocher: Crunchy and nutty chocolate bonbons

Yoghurt and Walnut Cake with Figs: Finally I got my fig form my garden !

I love to grow trees and I have a dream of a garden full of many fruits and vegetables, well it's only a dream because every time that I tried to grow something it died, haha.

 

Anyway I just can't stop trying, so this time I told my brother to take care of the trees for me, ^ ^. I really want to grow the fig tree for a long time, and my first attempt for fig  D-I-E-D (like other kind of fruit or herbs which I tried to plant -*-). So this year, when my brother asked me what to buy I choose fig. It's like something that I need to make over.

Months after months, I had to take a look at the trees almost everyday, hoping that I will get the fresh fruits for baking (I had to tell myself not to touch it, haha, there was a time that I had a jasmine tree, it was beautiful with a lot of flowers, it died after I tried to take care of it, -*-).
Finally, the time that I waited for is coming, the fruits are here, like you can see in the picture, and I start finding the recipe to use them. It's not hard to find the recipe for the fresh fig, (eat it plain, haha), because I have a lot ^ ^.

Luckily, I found the recipe for this lovely cake in the Vogue Entertaining + Travel (issue: February/March 2010), in the Turkish inspired menu. Fig usually used in the Mediterranean region because it widely grown in that climate.

I love the look of this cake, it's very lovely with the green and red jewel (from the pomegranate seed). The cake is a little dense because the cake contains nut and and soaked with the lemon syrup.

If you can find the pomegranate with the red seeds, the cake will be very lovely, but there are some kind of the pomegranate, that the seed is not red, it's yellow. So, if your pomegranate is not ruby red, just add the red food coloring when simmering the seeds in the syrup (or if you don't think the look is important use it as it is).

Some people don't like to eat fig, because it's quite sweet and it has a distinguish taste and smell. Anyway, for this cake, if you don't like fig or don't have it, don't worry it's still delicious. 

Adaptation from: Vogue Entertaining + Travel issue: February/March 2010.

Yoghurt and Walnut Cake with Figs

Makes 20 cm cake

75g .................................... plain flour
80g ................................... fine semolina
¾ tsp ............................... baking powder
¼ tsp ............................... baking soda
75g ................................... walnuts, roasted, finely ground
2 ....................................... eggs
260g ................................ caster sugar
70g ................................... unsalted butter, melted
30ml ................................ vegetable oil
1tsp .................................. vanilla extract
150g ................................ yoghurt
.......................................... Finely grated zest of 1 lemons
.......................................... juice of 1½ lemons
½ ..................................... cinnamon quill
3 ....................................... cardamom pods, crushed
1 ........................................ pomegranate, seeds removed
4 ....................................... black or green figs, torn in half
1 tbsp .............................. slivered pistachios or chopped pistachios, to serve


Preheat oven to 170°C. Grease a 20cm springform tin, then line the base and sides with baking paper, extending paper 5cm beyond tin rim.

Sift flour, semolina, baking powder, baking soda and ½ teaspoon salt into a bowl, then stir in ground walnuts.

Using an electric mixer, whisk eggs and 110g of sugar together until thick and pale.

Combine butter, oil and vanilla in a jug, then pour over flour mixture. Add yoghurt and one-third of the egg mixture and stir together to combine, then gently fold in the remaining egg mixture. 

Spoon into the prepared tin and bake on the lowest shelf in the oven for 40-45 minutes, covering the top with baking paper towards the end of baking to prevent over-browning, or until a skewer inserted into the centre of’ the cake comes out clean.

Meanwhile, place 110g of sugar, 90ml of water, lemon zest and the juice of 1  lemons, cinnamon and cardamom in a saucepan over medium heat, stirring until the sugar dissolves, then simmer for 5 minutes. Strain the mixture, discard spices.

Using a skewer, prick the top of the cake, then gradually brush the hot syrup (I slowly pour the mixture over the cake) over the hot cake and leave to cool in the tin.

Place remaining 40g of sugar, juice of ½ lemon and 2 tablespoons water in a saucepan over low heat, stirring until sugar dissolves. Add pomegranate seeds and simmer for 2—3 minutes or until the seeds tint the syrup pink.
Place the cake on a platter with a lip, arrange figs over the top of the cake, scatter with pistachios, then drizzle over the pomegranate syrup.  

Yoghurt and Walnut Cake with Figs: 

Finally I got my fig form my garden !