- Boil the milk and cream in a pan.
- In another bowl, mix green tea and sugar until well combine. (I used about 40g sugar)
- Gradually add ingredients (2) to (1) and mix until the sugar and green tea dissolve.
- Filter the mixture and pour into a shallow dish.
- Cling wrap the dish and store in the freezer for 4 hours or overnight.
- Cut the freeze sorbet in cubes then blend in a food processor.
- Scoop out the sorbet and it's ready to serve.
September 29, 2008
September 26, 2008
- Fry the garlic with some olive oil in a pan then add in basil and tomatoes. Using the back of the spoon, mush and squash the tomatoes as much as you can.Season the sauce with salt and pepper and add the bay leave.
- Let it simmer at the medium low heat. The tomatoes will break into puree. Let it cook for 15 minutes until the mixture puree and dry. Leave to cool and ready to use.
Recipe for the dough: I made two pieces of 8 inches pizza
200g bread flour / 1/4 tbps fine sea salt / 3.5g yeast / 5g sugar / 163g water
- Knead all the ingredients until smooth springy soft dough, cover it with clingfilm and let it rest for 1 hour until the dough has double in size.
- Knocking back the dough by kneading and pushing the air out with your hands. Divide the dough up into 2 balls and rest for 15 minutes.
- Roll the doughs into circles about 0.5cm thick and place on a flour-dusted tinfoil then proof for 40 minutes. Place the foil together with the dough on a pre-warmed flat baking tray or pizza stone. The dough will start to bubble and cook immediately.
- Then quickly spoon 3 to 4 tablespoons of tomato sauce into the middle and spread it out evenly. Add all the ingredients like vege, ham etc. Then top with cheese and season with salt and pepper and drizzle with olive oil.
- Place the pizza in the 220'C preheated oven and cook for 10 minutes until the pizza base is golden, bubbly and crisp around the edges and the tomato and cheese topping is melted.
September 23, 2008
- For the cooked apple, peel 3 large apple and finely chop the skin or blend it in the blender. Cut the apple in small cubes. Mix the chopped skin with apple cubes. Weigh the mixture.
- Mix 15% of caster sugar from the weight of mixture (1) and cook with 4 tablespoon of water until the juice absorb and the cooked apple appear soft pink color.
- For the chiffon cake, mix all the egg yolks mixture except flour. When everything well combined then gradually add in sifted flour (I used electric mixer, its came very handy for this process). Mix everything well combine and no lumps left. The mixture would be very thick and and smooth. Gently mix in the cooked apple (make sure the cooked apple had completely cool down).
- Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then finally add in corn flour. Make sure the corn flour mix well in the egg mixture (Using an electric mixer would be great!). The egg whites mixture should be peak foam, smooth and shiny.
- Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in the 1/2 of the remaining egg whites mixture. Lastly, fold in the remaining egg whites mixture. (Note: This stage took some times and patient and practice. Make sure all the egg whites mixture well combine with the egg yolks mixture without breaking the egg whites. Little egg whites left will cause a big hole in the cake during baking. And, over mixing will cause it hardly rise during the baking.)
- Pour the well mix mixture into a 17cm chiffon cake tin and bake at a 160-170'C preheated oven for 40 minutes. After baked, let the baked cake turn upside down for cooling before unmold it. (Note: The recipe book stated that to cling wrap the entired cake tin and place in a big plastic bag once its completely cool down. Then, place in the fridge for over night to emit the fragrant of the cake and stabilize the cake for decoration).
- Unmold the cake and whip the fresh cream with sugar. Decorate it like the picture shown above or decorate it with your creativity.
- Keep the cake in the fridge it could last for 4 - 5 days. Best serve in 3 days.
September 17, 2008
- Whip the egg whites until peak form then slowly add in sugar continue whipping until a shiny and smooth consistency.
- In another bowl, mix egg yolks, oil, milk, vanilla, flour and sugar until everything combine.
- Add in 1/3 of the egg white mixture to egg yolks mixture(2) until combine. Then add half of the left over egg whites mixture. Then continue adding the remaining egg whites mixture. Slowly and gently combine everything.
- Gently mix in the blueberry puree to get a marble effects. Pour the mixture into each baking cups and bake for 20 - 25 minutes at 180'C.
- When the cake cool down, cut a hole at the center with a serrated knife and reserve the lids. Squeeze in some custard, whipped cream and blueberry puree. Finally, top with a strawberry and some blueberry puree then place back the lids.
- Keep in the fridge. It's nice to served cool.
September 15, 2008
- Spread the whipped cream onto the swiss roll sponge evenly. Divide the puff pastry into 3 longish shape portions (second picture).
- Stack a piece of the pastry on the sponge. Spread some custard on the pastry and sprinkle some toasted walnut (chopped).
- Stack another piece of pastry and continue like the step 2 until the last piece of pastry.
- Roll up the sponge with cling wrap and chilled in the fridge.
- Cut the roll with a serrated knife into 8 thick portions.
September 12, 2008
Sometimes I bought a ready made puff pastry to make the cake but sometimes it's a joyful thing when you've got everything homemade. Once you've got this pastry done, you would be able to make many desserts. Custard, whipping cream, fresh berries, swissroll sponge etc.. they're all best friends with this pastry. Just like the picture above. The base and the edges is the Mille Feuille cover with sponge, strawberry, custard and whipped cream. This might take some efforts but worth it :)
I've problem in describing the process but please let me know if you need further clarification.Ingredients: 120g unsalted butter (melted) 70g plain flour 60g high purpose flour (bread flour) 1/4 tsp salt 1/4 tsp sugar 70ml cold water Extra high purpose flour for dusting How I made it:
- Mix water, salt and sugar in a large bowl. Shift in 1/3 of the plain flour and 1/3 of the high purpose flour until everything well combine. Gradually add in melted butter and mix thoroughly. Mix in all the remaining flour and use a scraper to mix until everything combine. Pour the mixture out on a floured work surface and knead. You might need to flour your hand and the surface while working out. The texture will become smooth and just a bit sticky then stop the kneading process and cling wrap the dough. Place it in the fridge for overnight.
- On a floured knife and work surface, cut a cross mark on the dough as four portions.(picture 2)
- Roll out each portion. (picture 3)
- Place a 1.5cm thick butter at the center of the pastry. (picture 4)
- Fold the edges together. (picture 5)
- Cling wrap the pastry and place it in the fridge for 1/2 hour before the next step.
- Roll out the pastry at 60cm longish shape. (picture 7)
- Fold into three layers (picture 8). Roll out and fold in again. Put it back to the fridge if you feel the pastry become sticky. Continue when it firm up again.
- Make a mark on the pastry with your finger to remember the numbers of roll out process (picture 9).
- I've rolled out and folded in for 6 times.
- Cling wrap the dough and place in the fridge until firm and ready to use (picture 11). The pastry could be stored in the fridge for 1 to 2 days or freeze for a week.
- Preheat the oven to 200'C. Roll out the pastry at a floured work surface and place on the back of a baking tray. Prick the pastry with a fork to make holes. (picture 12)
- Bake in the oven for 10 minutes then place a wire rack of the of the pastry and press down gently (picture 13) on the pastry and continue the baking for 10 - 15 minutes at 180'C until golden brown.
- Cool on a wire rack (picture 14)
- The pastry is ready to be used.
September 9, 2008
- Knead all the ingredients with a dough hook for 15 minutes. Proof for 90 minutes then portions it into five buns. Let it rest for 15 minutes.
- Then shape it into longish shape for hotdog bun or round shape for burger bun. Proof for another 60 minutes or double in bulk.
- Bake in a 180'C preheated oven for 15 minutes.
Recipe for Jamie's Baked Chips:
- Put a large flat baking tray in the oven and turn the heat to 230'C. Cut the potatoes into chips about 1/2 inch thick. Parboil the chip for about 10 minutes in salted boiling water and drain in a colander.
- Heat some olive oil in a frying pan, smash the garlic bulb up and chuck in the cloves, then add the chips. Toss in the oil and season with ground black pepper and salt.
- Trnasfer the contents of the pan to the preheated tray and cook for 20 t0 25 minutes until crisp and golden.
- Heat the oven to 180'C. Butter four 300ml ovenproof teacups or ramekins and line the bases with circles of baking parchment.
- Cut a sliver off the pear bases and keep. Use a small knife to hollow out the cores. Place a chunk of chocolate inside each pear and replace the bases. Sprinkle with a little lemon juice to stop them browning while you make the cake mixture.
- Beat the butter and sugar together until pale and fluffy. Gradually add the beaten egg then sift the cocoa, baking powder and flour over. Fold in the espresso. Divide the cake mix between the cups and push a pear into each so they sit upright in the mixture. There should be about a 2cm gap between the top of the cups and the top of the cake mix. Sprinkle the pears with the remaining sugar.
- Cook in the centre of the oven for 20 - 25 minutes until well risen and springy. Leave for 5 minutes then run a sharp knife around the edges to release them and leave on a wire rack to cool for 10 minutes. Unmould (or serve in their cups if you like) and serve with chocolate sauce or ice cream.
September 1, 2008
- Beat the butter with sugar until light and pale in color.
- Add in the egg then pinch of salt, beat until well combine.
- Add 1/2 of the milk and half of the flour (flour should be shifted with cocoa powder and baking powder before adding into the mixture). Using a hand whisk mix until well combine.
- Add in remaining milk and flour and mix well.
- Combine walnut with the mixture then fill the muffins cups and bake at 170'C preheated oven for 30 minutes.