100g | butter, at room temperature |
100g | caster sugar |
2 | eggs |
100g | self raising flour (sifted) |
2tbsp | cocoa powder |
a few drops | vanilla essence |
100g | white chocolate melted |
100g | dark chocolate melted |
Wednesday, January 30, 2008
Chocolate, Vanilla and Marble cup cakes
Tuesday, January 29, 2008
Made in Italy
By Giorgio Locatelli
I give up writing about this book; I have to admit that I like it so much that I don’t know what to write. There is a lot of information, recipes, and story, all of them are great not because it’s a big and heavy book, but the author has a real passion for his food, his Italian food. Giorgio Locatelli is very good at story telling. He came from the family that food is the center of life from morning ‘til night, so he has greatest love for the food.
The book has a lot of recipes and information about the ingredients (not the plain explanation but it’s full of memory and history about the ingredients, like the fact that the first Gorgonzola is a cheese name Stracchino which the inn keeper left for a few weeks in the kitchen then realize it had become blue with mold. Its taste is good so it begins made in this way). The same as many Italian cookbooks, they tell you to respect your food (when kill the pig, they don’t waste any parts of it). We have to accept the fact of life that the food that we eat is not from the factory or the supermaket. They come from nature, now we know the pork or chicken by the part, not the animal, as he told that his children think he is cruel to kill the crab for dinner, that make him feel bad.
For the recipes, they come with a tip to make them better, and there are a lot of recipes too (whatever you want from the antipasti to dolci). I love the recipe that has a story, and this book is full of the story. And the pictures, both old and new are great, it’s like you come in to his life and his memory.
I don’t have more to say, but I hope that if you have a chance to read this book in the bookstore, just open it and read some chapter, you may love it as I do.
Saturday, January 26, 2008
Vanilla-Vanilla
Joachim. I started from that time and it’s great. I know that if you’re live in the country that you can easily find the good one you may turn away from this but I find the home made extract’s fragrance is very sweet, and you can use more vanilla pod to get better extract.
750 ml | Inexpensive vodka |
6 | Split vanilla bean |
½ cup | commercial extract (optional) |
Wednesday, January 23, 2008
Ham and Cheese Bread
大きなパンが作れる本(Big Bread Making Book) by Kimie Oguro
Even the name of the book promise big bread, it’s not the same “big” as we know. I found that the recipe is the same quantity as other book, 300g of the flour, but when baking in a small oven this is the big bread that can be bake easily in the oven. She offers us 3 kinds of bread, simple, rich and natural. Simple is the country style bread like Foccacia (simple, with topping and with filling) English muffin (using hot plate) bread using oven toaster and fry pan (with curry recipe). Rich is the bread with egg more fat and sweeter flavor like dried fruit bread, party bread (bread with seed), ham and cheese bread, braids bread and fried bread. The last one natural is the bread that uses whole wheat flour, fruit and nut. Like most of Japanese cookbook, the first part of every chapter is an illustration of how to make the bread from beginning to finish. There is a lot of illustration in each kind of breads, which is very good because each of them need different preparation. The bread’s picture look delicious and it give you how to make a meal from the bread that you make, like serve as breakfast or snack. This book has a word kantan (that mean easy) on the cover so it’s good for the beginner or anyone who like to make simple bread.
For this ham and cheese bread, I adapt the recipe a little bit to suite all my family taste and I hope you will like it too. I don’t think that the book make a big bread as it said because I have to double the recipe of this delicious bread or it’s not enough.
Ham and Cheese Bread
(Makes 28x10cm loaf)
Bread | |
300 g | Bread Flour |
6 g | Instant dried yeast |
20 g | Sugar |
5 g | Salt |
30 g | Unsalted butter (soft) |
210-220 g | One egg plus whole milk |
Filling | |
100 g | Ham (cut into small pieces) |
50 g | Cheddar Cheese(cut into small pieces) |
Topping | |
50 g | Onion (sliced) |
5 tbsp | Mayonnaise |
50 g | Gruyère Cheese (Grated) |
Put half of the flour and yeast in a bowl, whisk to combine, add the sugar and salt whisk again. Pour the egg and milk mixture into the bowl, use large spoon to mix everything together. Put all the remaining flour in, and knead briefly to bring all the ingredients together. Take the dough out of the bowl and knead, you will see the dough will be elastic after about 5 minutes, add the butter at that time, knead for another 5 minutes or until the dough is soft and pliable.
Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).
Line a baking paper in the pan and set aside.
Turn out the dough onto a lightly floured surface. Roll out the dough to a rectangle. Scatter ham and cheddar cheese all over the dough and roll the dough toward you starting at the top, gently pressing as you go to form a tight log. Cut the dough into 6 pieces, then place the dough, cut side down in the prepared pan
Preheat the oven to 200°C. Meanwhile mix the topping ingredients together in a bowl (you can adjust the taste or increase the mayonnaise like me).
Let the dough rise until almost double in size; pour the topping over the top. Bake for 10 minutes then reduce the temperature to 180°C and bake for 10-15 minutes more.
Tuesday, January 22, 2008
Almond Tart
This time I change the size of the tart, bite size may be cute, but it’s a bit frustrated (for me), bigger pan is in need now. For the filling, I need a lot of sweet perfume so I add a vanilla extract, and double the portion and roll the tart dough thinner, as the shell is a lot and make the tart tasted like almond biscuit. And the biggest part the baking time, I use the same time as the book suggest for the small tart. Now, I have a lovely almond tart that I can show the world, and hope you enjoy it as well.
(I don’t like to talk about other people’s faults so I don’t want to tell you the name of the book but for everyone’s note this book is printed in Thai language.)
4- (4 ½ inches x 1 inch)
Tart | |
120 g | All purpose flour |
35 g | Grounded almond |
40 g | Confectioner’s sugar |
¼ tsp | Salt |
115 g | Unsalted butter |
| |
Almond cream | |
120 g | Unsalted butter |
130 g | Sugar |
2 | Eggs |
1 tsp | Pure vanilla extract |
100 g | Grounded almond |
4 tbsp | Cake flour |
½ tsp | Salt |
| |
Topping | |
80 g |
Make the tart:
Sift confectioner’s sugar, and set aside. Sift the flour and salt together, and set aside
Beat the butter and confectioner’s sugar together, until light and puffy, add the almond and flour mixture, and beat just until combined.
Cover with cling film and chill the tart dough for 30 minutes.
Brush the tart pans with butter (a lot will be good), roll out the dough to a thickness of about 5mm (1/4 inch). Carefully lift it up with the rolling pin, and ease it into the tart pans.
You have to chill the tart cases for at least 30 minutes before baking.
Preheat the oven to 180°C
Bake blind the pastry for about 15 minutes until the pastry is just turning golden. Remove and keep the oven switched on.
While baking the tart shell, making the almond cream:
Sift the four and salt together, and set aside
Beat the butter and together, until light and puffy, add the vanilla then the egg, one at a time. Add the almond and flour mixture, and beat just until combined.
Spread the almond cream over the tart shell, sprinkle with silvered almond. Bake for 20-25 minutes, or until the tart is beautiful golden, take the tart out of the oven and let to cool.
Sunday, January 20, 2008
Chocolate Hamper
I know it’s not Valentine’s Day yet but I received a lovely chocolate hamper from my Dearest, I don’t know what he think but I love it anyway. I always spend a lot of time in the chocolate section of the supermarket (anywhere in the world, the fact is I really like supermarket, I can spend a day, I know it’s crazy but I’m so exciting about the food around me). Chocolate is a comfort food for me, I like real chocolate with the high percentage of cocoa mass and it’s good to see it can be found more easily almost in any supermarket. But there a time that I want a sweet chocolate, a children’s favorite, like M&M, KitKat, and Hershey’s Milk Chocolate Kiss so I’m very glad when I see this hamper, because it contains both of my favorite, the dark chocolate and sweet chocolate.
Let me talk about the item in the hamper.
Lovely and Always smiling, both of them promise not to melt in your hand.
Third: Hershey’s Sticks
This kiss is not last long, may be I need a bigger one.
Fifth: Hershey’s Pot of Gold
There are a lot of gold hidden in brown chocolate.
Sixth: Lindt Lindor Cornet Dark 60%
My Favorite, the dark chocolate and smooth filling is so good together, I think 3 pieces is not enough (and while I’m writing this they’re gone.)
Seventh: Hawaiian Host Dark Chocolate
Macadamias and dark chocolate, what a good combination, I never go to
Eighth:
You don’t have to go to the sea to get the sea shell, you can eat it too.
Nineth: Guylian La Trufflina
Friday, January 18, 2008
Hello Lady!
340 g | whole wheat flour |
340 g | bread flour |
55 g | wheat germ |
2 tablespoons | brown sugar |
1 teaspoon | salt |
3 | eggs |
240 ml | vegetable oil |
85 g | powdered dry milk |
240ml | water |
Tuesday, January 15, 2008
Caramel Coffee Shake
When ever I go out with my sister (our shopping time), we will have the Frappuccino, my sister love Caramel Frappuccino Blended Coffee with whipped cream but I like Espresso. Iced coffee for a hot day is great, and I like the time when we drink it while watching all the people around us, talking and don’t have to care about the time. But I found that my sister love for caramel and whipped cream is very much (she always finish the cream before drinking the coffee!). So, I want to make this one to surprise her.
But the first attempt is a real mess, I burned the caramel by putting the sugar in the microwave for too long, caused a lot of smoke in the house, and after I fixed the caramel, put all things together, I remembered that there are no any kinds of sweetener in the coffee.
May be I have to give up, but I’m not that kind of girl, I want to make it and I want a delicious one. I finally came up with this recipe, not the one that taste like Starbuck’s but delicious too. I make the caramel using the microwave, by testing for sometime I know the time for my microwave to make a delicious caramel but for your microwave I suggest use a shorter time for the first time because you can get a lot of smoke like me if the sugar gets burn, or you can use the classic method by boiling the sugar then add the cream, too.
Caramel Coffee Shake
Makes 2 glasses
Caramel cream | |
50 g | Sugar |
2 tbsp | Water |
2 tbsp | Whipping cream |
Sweet whipped cream | |
½ cup | Whipping cream |
1 tbsp | Sugar |
Coffee | |
1⅓ tbsp | Instant coffee |
2 tbsp | Hot water |
4 tbsp | Caramel cream |
1 tbsp | Condensed milk |
4 tbsp | Milk |
400 g | Ice |
First make the caramel cream.
Put the whipping cream and 1 tbsp of water in a microwave proof measuring cup, over with plastic wrap, heat in the microwave for 30 second and set aside.
Pour the sugar and 1 tbsp water in a big ceramic bowl, over with plastic wrap, heat in the microwave for 3-4 minutes (for mine, 3.20 minutes is the right time).
Get the bowl out of the microwave (I suggest putting the glove on, it’s very hot and you can burn your hand), take the plastic out and pour the whipping cream mixture in, the caramel will be bubble (this is the reason for big bowl).
Now you get the caramel cream.
Second beat the whipping cream
Put the whipping cream and 1 tbsp sugar in a bowl beat until hold a stiff peaks. Put the whipped cream in pastry bag with star nozzle for decorating and put it in the fridge while you make the coffee.
Third make the coffee shake
Pour the 2tbsp of hot water over the instant coffee, mix in the condensed milk and milk, set aside.
Put the ice in bowl of the blender, pour 4 tbsp of caramel cream over the ice and follow by the coffee mixture. Blend until the ice is distributed, then pour the mixture into 2 glasses.
Now decorate
Squeeze the whipped cream over the coffee and use the remaining caramel cream drizzle over the top.
Serve immediately.
Sunday, January 13, 2008
Whole Wheat Bread with Wheat Germ and Rye
2⅓ cups
|
warm water (about 110 degrees)
|
1½ tablespoons
|
instant yeast
|
¼ cup
|
honey
|
4 tablespoons (½ stick)
|
unsalted butter, melted
|
2 ½ teaspoons
|
salt
|
¼ cup (⅞ounce)
|
rye flour
|
½ cups
|
toasted wheat germ
|
3 cups (16 ½ ounces)
|
whole-wheat flour
|
2¾cups (13¾ounces)
|
unbleached all-purpose flour, plus more for dusting the work surface
|
Thursday, January 10, 2008
New Bread for New Year
New Year comes and I’m still cooking and baking as always. Many people have new goals, included me. I want to bake and cook something new, something I never did before. I want to read more; there are so many books in my shelf that never be touched. I want my blog to have more variety.
After all the party gone, I sit in my room, reading and searching for what to do, make, bake or cook. In fact, I’m always excited for all the thing that I make in the kitchen, a cake, a cookies, bread or etc. I have an imagination about what they will look or taste like, hope and prayer that all the new recipe will turn out to be god send (I know not everyone has this crazy thought like me).
So, I start with something that I usually buy from the bakery (it’s not hard to make but just can’t help bring it home after see this cute bread). Melon Bread or Melon-pan is a sweet little bread that has a soft bread and biscuit crust, good contrast, you can enjoy it in the morning or for a coffee break, this one won’t disappointed, I promise.
Melon Bread
Makes 8
Bread | |
200 g | Bread Flour (plus more for work surface) |
1⅓ tsp | Instant dried yeast |
2 tbsp | Sugar |
30 g | Unsalted butter (soft) |
120 ml | whole milk |
1 | egg yolk |
¼ tsp | Salt |
Cookie | |
200 g | Cake Flour (plus more for work surface) |
¼ tsp | Baking powder |
¼ tsp | Salt |
40 g | Sugar |
50 g | Unsalted butter |
1 | egg |
1 bowl of sugar (for dipping top of the bread) |
Make the bread:
Put half of the flour and yeast in a bowl, whisk to combine, add the sugar and salt whisk again. Pour the egg yolk and milk into the bowl, use large spoon to mix everything together. Put all the remaining flour in, and knead briefly to bring all the ingredients together. Take the dough out of the bowl and knead, you will see the dough will be elastic after about 5 minutes, add the butter at that time, knead for another 5 minutes or until the dough is soft and pliable.
Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).
Meanwhile make the cookie, sift flour, baking powder and salt together and set aside. Beat the butter and sugar together until light and pale, add egg, and beat to combine. Then add the flour mixture and fold together. Roll the dough into a cylinder shape, and cover with plastic, put in the fridge for 25 minutes.
Take the dough out of the bowl and cut the dough into eight pieces, roll into a ball and let them rest for 10 minutes. Take the cookie dough out of the fridge and cut into eight pieces. Roll each one of the cookie dough into a thin circle large enough to cover the top of the bread dough. Cover the bread dough with the cookie dough. Dip the top of the bread in to the sugar bowl and mark the top of the bread by using the back of the knife.
Place the dough on the oven sheet. Preheat the oven to 180°C. Let the dough rise until almost double in size. Bake for 10 minutes.
Monday, January 7, 2008
CHEESE KUCHEN
½ recipe (about 1 pound) | Rich Sour Cream Dough(you can find the recipe in CRUMB BUNS) |
CHEESE FILLING | |
3 tablespoons | raisins |
1 (8-ounce) package | cream cheese, at room temperature |
¼ cup | sugar |
1 | large egg yolk |
1 tablespoon | all-purpose flour |
1 tablespoon | sour cream |
1 teaspoon | fresh lemon juice |
½ teaspoon | freshly grated lemon zest |
½ teaspoon | pure vanilla extract |
TOPPING | |
4 tablespoons | slivered almonds |
3 teaspoons | sugar |
¼ teaspoon | ground cinnamon |
Sunday, January 6, 2008
Japanese Sesame Salad Dressing
For anyone who loves salad, this one is low in fat and very easy (again). You can make a dressing and keep in the fridge, or just make before use. It takes so little time.
Japanese Sesame Salad Dressing
(From Happy New Year! 2008)
3 Tbsp | vinegar (Japanese natural flavored distilled vinegar) |
2 Tbsp | soy sauce |
2 Tbsp | sugar |
2 Tbsp | Sesame (toasted) |
Vegetable of your choice |
Stir together soy sauce, vinegar, and sugar in small bowl until sugar is dissolved. Stir in the sesame seed. Pour over the vegetable.
Friday, January 4, 2008
Silken Tofu and Carrot with Soy Ginger Sauce
1½ tsp | soy sauce |
1 tbsp | vinegar (Japanese natural flavored distilled vinegar) |
¾tsp | finely grated peeled fresh ginger |
¾tsp | sugar |
½ lb | silken soft tofu, drained and halved (or you can cut the way I do) |
1 | small carrot, finely grated |
1tbsp | thinly sliced scallion greens |
Thursday, January 3, 2008
Kimchi
I made this recipe very often, as we eat sashimi at home every week (my brother really like it). I made kimchi for a family party, this time (as I told you in Happy New Year! 2008, that I will post a recipe) this is the first one.
This kimchi recipe is not the traditional one, but easy, doesn’t take a lot of time and delicious. It’s good for accompany Korean barbecues too, after making it, put it in a jar and put in the fridge and you can have a delicious kimchi on hand for 1 month.
Kimchi
1 head | Chinese cabbages |
1 | Chinese white radish, clean and thinly sliced |
1 | Carrot, thinly sliced |
5 tbsp | coarse salt |
5 | red chilli (deseed and halved) |
1 tbsp | Ginger, chopped |
5 cloves | Garlic, chopped |
5 tbsp (more or less depend on your taste) | Sriraja Panich Chilli Sauce Medium Hot (or Tabasco or any hot and spicy flavor chilli sauce ) |
3 tbsp | Sugar |
1-3 tbsp | Lemon juice |
5 | Spring onion cut into 3 cm long |
2 tbsp | Paprika powder (optional for good color) |
Cut cabbage lengthwise into two sections.
Put the cabbage in large bowl sprinkle with 3 tbsp of salt and let stand for 30 minutes. Rinsed in cold water, and then drained and squeeze to take the water out of the cabbage. Cut into pieces (about 5 cm) and put in a clean bowl with carrot, spring onion and white radish.
Put red chilli, ginger, garlic, sugar, 2 tbsp of salt, chilli sauce and paprika powder in a food processor and process until homogenized.
Pour the sauce on cabbage, carrot, spring onion and white radish. Use large spoon to distribute the sauce adjust the flavor with lemon juice.
Put the kimchi in clean jar and place in the fridge for 24 hours before use.
Tuesday, January 1, 2008
Happy New Year! 2008
Hello, just want to say “HAPPY NEW YEAR” to everyone, wish you joy and delicious year.
Last night, I had a little party in my family, Japanese theme, with a lot of sashimi (tuna, salmon and mackerel in vinegar), salad (with sesame dressing) tofu with soy dressing and kimchi. Because I want a healthy party this year (when you’re getting, I really don’t want to say older, party time can be too much) and the fact that there are no children in the house this year (my nephew couldn’t come, I will bake the cake (without frosting) for him later). And for this week, I will post the recipe that I use for my party, so everyone can have a healthy party too.
So, let me say “Happy New Year” again and thank you for visiting my blog, too.