Tuesday, 30 December 2008

Kueh Bingkar Ubi Kayu (Baked Tapioca)

I love tapioca cooked any way, so today decided to take a packet out from the freezer and bake it.

Kuih Bingkar Ubi Kayu (Baked Tapioca)


This recipe is from Leelee's blog but I have modified it.

Baked Tapioca cake

Ingredients:
500gm grated tapioca
30 gm castor sugar
100 gm gula melaka (palm sugar)
30 gm melted butter
2 eggs slightly beaten
200 ml of thick coconut milk
100 ml of thin coconut milk

Method:
1. Lightly butter sides and bottom of a 9 x 9 baking tray. I used a pyrex container.
2. Dissolve gula melaka and castor sugar with 100 ml of thin coconut milk. Sift and set aside.
3. Mix all other ingredients into a mixing bowl. Pour the sifted sugar mixture in and mix well.
4. Cook in microwave oven for 10 mins at a time till mixture thickens. Pour it into the prepared tin.
4. Bake it in a pre-heated oven at 190C for about 30 mins until the top is brown.

Sunday, 28 December 2008

Backdated post - Liana's Birthday

Backdated post

DD's birthday on 23 December. This is the chocolate fudge recipe that I have promised you, Flo!

Liana's 22

Chocolate Fudge Cake
Ingredients:
(A)
4 egg yolks
2 tsp orange flavoured liquer
40g castor sugar
(B)
25g cocoa powder
85ml warm corn oil – 10 secs in microwave
(C)
135ml warm water
(D)
125g cake flour If you cannot find cake flour, for 1 cup plain flour, remove 3 tablespoons of flour and replace it with 3 tablespoons of corn starch.
1/2 baking soda
1/2 baking powder
(E)
4 egg whites
1/2 tsp cream of tartar
50g castor sugar

For the mousse
1 orange, juice only or 1 tablespoon Baileys
1 tsp powdered gelatine
175g dark chocolate, chopped
30ml Baileys
4 Eggs, separated
150ml double cream, lightly whipped

Method :
1. Mix ingredients (A) well with a whisk.
2. Stir cocoa powder in warmed oil until dissolved and pour into yolk mixture.
3. Stir (C) into yolk mixture.
4. Sieve ingredient (D) and stir it into yolk mixture.
5. Whip egg whites in a clean mixing bowl until big bubbles are formed. Add in the cream of tartar
and whip until white in colour. Add in sugar and whip until egg whites are stiff.
6. Pour 1/2 white into yolk mixture and blend well.
7. Pour yolk mixture into the remaining egg white mixture and blend well.
8. Pour batter into clean baking pan and bake at 175C for 45 minutes or until cooked.
9. Invert cake and leave to cool. Then cut cooled cake into 3 layers.
8. To make the mousse, pour the orange juice/Baileys into a small bowl and sprinkle the over the gelatine. Put in microwave for about 10 secs till the gelatine granules have dissolved completely. If not, return to microwave for another 10 secs and stir.
9. Break the chocolate into a heatproof bowl put in microwave for 20 secs. Remove and stir to make sure that chocolate is melted through,
10. Stir in the Baileys.
11. Beat the egg yolks into the chocolate mixture, one at a time.
12. Leave the mixture to cool for 5 minutes.
13. Carefully fold in the cream.

14. Whisk the egg whites until they are very stiff, and, using a large metal spoon, fold them quickly and thoroughly into the chocolate mousse.
15. Spread onto the the 2 cut layers and sandwich them. Finally, spread the mousse over the entire cake.

Saturday, 27 December 2008

Spiral curry Puffs

Made sprial curry puffs using left over turkey as filling.



The top most puff is a bit pale as I wanted to see what it looked like if I baked it in the oven instead of deep frying it. Taste was was ok, except that I should have egg washed it and sprayed a little oil over it as it was a bit dry. The deep fried puffs were good and flaked beautifully.

Thursday, 25 December 2008

Merry Christmas!

Merry Christmas everyone!



Christmas presents received today. Leather jacket, oil/vinegar drizzler, chocolate cake book, 2 bots of perfume, evening bag and panettone.


My most expensive present - but will only get this in March, will be going for a 5 full day cake decorating course, hence the voucher that Pat made.


Sorry for this belated post. Well it is still Christmas day here, but I have been cooking since 0800 this morning to get lunch ready by 1430 and I did... my timing was perfect.

The following pictures are what I cooked today.

Turkey with chestnut and cranberry stuffing before going into oven


Breadsauce


Cranberry sauce, pigs in blanket and gravy


Roast potatoes, parsnips and brussel sprouts


Lovely golden brown turkey after 4 hours roasting



This was how my plated looked after being plated up,... unfortunately was too tired to eat.


Made my cake 3 weeks ago to let it mature and fed with brandy


Cake which I covered and dd decorated yesterday

Sunday, 21 December 2008

Macademia nut and chocolate chip cookie

Macadamia nut and chocolate chip cookie
Have done this so many times before and it still tastes good! Pictures show how much the cookie spreads on baking, so remember to leave space for the cookies to expand.


Chocolate and Macadamia Nut Cookies
(makes about 50 - 60 depending on size)

110 g unsalted butter
¾ cup castor sugar
¼ cup brown sugar
1 large egg, beaten
1 teaspoon vanilla extract
170 g plain flour
½ teaspoon bicarbonate of soda
½ teaspoon salt
175 g unsalted macadamia nuts, roughly chopped
225 g white/plain chocolate, chopped

Method:
1. Preheat oven to 190°C. Line a large baking sheet with baking parchment.
2. Cream the butter and sugars together until well combined and slightly fluffy.
Stir in the egg and vanilla extract.
3. Sift the flour, bicarbonate of soda and salt. Add into creamed mixture and stir
in until a soft dough is formed. Add the chopped nuts and chocolate chips and mix till they're evenly distributed.
4. Drop 1 tablespoonful of dough onto the lined baking sheet. The cookies will
spread, so leave 2" gaps between each ball. Bake for 8-10 minutes until lightly
golden brown. Cool one minute on the sheet; transfer to a wire rack to finish
cooling.

Friday, 19 December 2008

Rugelach Pinwheels
From the Sweet On You Bakery via The Martha Stewart Show
Makes about 50 cookies

Made these cookies to give away to friends.




Dough
1 package (8 ounces) cream cheese, room temperature
1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
1/4 cup granulated sugar
2 cups sifted bleached all-purpose flour
Filling
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
3/4 cup golden raisins, chopped
1 cup finely chopped walnuts
1/2 cup apricots preserves, heated and cooled slightly
Topping
1 cup sugar
2 teaspoons ground cinnamon
1. Place cream cheese and butter in the bowl of a food processor and process until smooth and creamy. Add sugar and continue processing until fully incorporated. Add flour and pulse just until dough comes together. Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours.
2. Meanwhile, make filling. In a medium bowl, mix together granulated and brown sugar, cinnamon, raisins, and walnuts; set aside.
3. On a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick. Spread a thin layer of preserves over dough; sprinkle with filling mixture. Roll dough into a log beginning with one of the long sides; wrap in plastic wrap. Transfer dough log baking sheet. Repeat process with remaining piece of dough. Place dough logs in refrigerator; let chill at least 1 hour.
4. Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. Mix together the cinnamon and sugar for the topping; set aside.
5. Slice chilled dough logs crosswise, about 1/4 inch thick. Toss each cookie in the cinnamon-sugar mixture. Place cookies 3 inches apart on prepared baking sheets. Bake until lightly browned, 18 to 20 minutes. Lift parchment paper from baking sheets and transfer to a wire cooling rack; let cool.

Wednesday, 10 December 2008

I slipped!

We will be having a conference in Brugge next year in March, so I flew to Brussels on Monday morning. Wanted to check out the hotels and see which one was suitable. From Brussels airport, it is half hour into Brussels and then change another train for a 1 hour ride to Brugge. Left home at 0645 to catch the 0855 flight. Arrived in Brussels around 1130 and got into Brugge at 1345. Timed it very well as made it to my first appointment in time. Went to see 2 hotels, the Crowne Plaza and Golden Tulip. So second appointment finished at 1615 and since I was a little early, strolled down the street to see if I could find some of the restaurants that were pointed out to me that I should check out. Unfortunately, didn't find them and it was almost 1700 and I should have been heading for the station. To cut a long story short, as Brugge is a little town, most people either walk to their destination or they drive. So I walked back to Crowne Plaza and asked them to book me a taxi. Got to the station and the airport in time and flew back to London. On my way out of the airport, when I was within metres of the exit, my left leg kinda slipped and I lost my balance, and.... I was sent flying face down to the floor! Bruised both knees and my little finger got bruised and grazed as well. Luckily there was only 1 other person in front of me (so not much embarrasment there) and she helped me up and asked if I needed help. Told her that Pat was outside, so it was ok.

Got into the car and went home. On arrival and after taking off my shoes, I found that my left inside ankle was swollen! Then my wonderful daughter asked me to re-enact my fall and when I showed her the position I fell, she laughed till she almost cried! Hmmm... instead of pity from her, I get laughter! haha.

Anyway it's been 2 days since the incident and I have almost stopped limping but my both shoulders are still sore.

Thought I'd share this with you in lieu of my food pixs which I have not yet downloaded.

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