tag:blogger.com,1999:blog-62974099461349318112024-03-06T15:46:02.564+11:00 My Food SafariMy Food Safarihttp://www.blogger.com/profile/12500664868691596134noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-6297409946134931811.post-83137966889580079362013-05-19T11:32:00.002+10:002013-05-19T12:35:04.652+10:00Almond Biscuits<span style="font-family: Arial, Helvetica, sans-serif;">Lately, I am on the lookout for recipes that is not time consuming but yet produce fantastic results. These almond biscuits are so easy to make and taste so good. I do still look at more elaborate recipes which have multiple elements but only use them when I have more time on my hands.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTpZXFCVyzAizm8gkzVESv5nAuP2CFWx0BwaPXuucA53BU_qFXYIGMzZppql-sTmWSwtZuVzttE9dblnR55lJHa-n5GYzAXpDKAWe4IY22l7Q95uJjDk63V-Rfq_1nO_CIQzPhNql20Qp_/s1600/Almond+biscuits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTpZXFCVyzAizm8gkzVESv5nAuP2CFWx0BwaPXuucA53BU_qFXYIGMzZppql-sTmWSwtZuVzttE9dblnR55lJHa-n5GYzAXpDKAWe4IY22l7Q95uJjDk63V-Rfq_1nO_CIQzPhNql20Qp_/s320/Almond+biscuits.jpg" title="Almond biscuits" width="292" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">250g ground almonds</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 cup icing sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 egg whites (50g eggs, if using 70g eggs then use 2 egg whites)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">sesame seeds for coating (or almond flakes)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Method</u></b></span><br />
<br />
<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 180C.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Put almond and sifted icing sugar in a bowl.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add egg whites and mix with a fork.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Using 2 teaspoons, roughly shape the mixture into balls.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Roll the individual balls and coat with either sesame seeds or almond flakes.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Put on a baking tray and bake in preheated oven for 10-15 mins.</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxGBgmG9wcjRHxiL9oMzQFaSrs0vfOuxRU6Hgmqi1krSDlOywmM9BctYyW4eGWt4LDvUMARwo7aDkeRmpafCzdZQb2R1a_NVwXLeiTZ10c3Ee93mMw31ZUcxX-qbgq03FfQFoDaUPRM5Di/s1600/Almond+bisuits+mixture.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxGBgmG9wcjRHxiL9oMzQFaSrs0vfOuxRU6Hgmqi1krSDlOywmM9BctYyW4eGWt4LDvUMARwo7aDkeRmpafCzdZQb2R1a_NVwXLeiTZ10c3Ee93mMw31ZUcxX-qbgq03FfQFoDaUPRM5Di/s320/Almond+bisuits+mixture.jpg" title="Almond biscuits mixture" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11V2bNQxk7wlj2nVel_JlNMmIAJ6QNX2dBVn6Dow-6aPXghZbBSoF7FGIgJ2ZoQ6Mc29lSPPpjNOdgmi8fpchBstNHzTU1eYy_DCFvz3u5nvxE0yaRRcbUB4S89huMPGuWr1RlTF6RYoJ/s1600/Almond+biscuits+balls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj11V2bNQxk7wlj2nVel_JlNMmIAJ6QNX2dBVn6Dow-6aPXghZbBSoF7FGIgJ2ZoQ6Mc29lSPPpjNOdgmi8fpchBstNHzTU1eYy_DCFvz3u5nvxE0yaRRcbUB4S89huMPGuWr1RlTF6RYoJ/s320/Almond+biscuits+balls.jpg" title="Almond biscuits balls" width="313" /></a></div>
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My Food Safarihttp://www.blogger.com/profile/16132880777137156549noreply@blogger.com0tag:blogger.com,1999:blog-6297409946134931811.post-22951021941470687392013-04-30T23:24:00.001+10:002013-04-30T23:24:10.213+10:00Italy 1 at Camberwell<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQFL7q3ng0IleQ_Si0nSXKiomnTcHhTSbdwMzVdgX_75R7ZMq0Wq0Y_pVCu-Y2huOkxSKJPB2PkczoVHP_C2T2pYEfjBNqJ3lUKxMvKBJUtML7-AGyrlFgCiuLAkMsG7t5t33DfFWwvM/s1600/Italy+1+at+Camberwell.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQFL7q3ng0IleQ_Si0nSXKiomnTcHhTSbdwMzVdgX_75R7ZMq0Wq0Y_pVCu-Y2huOkxSKJPB2PkczoVHP_C2T2pYEfjBNqJ3lUKxMvKBJUtML7-AGyrlFgCiuLAkMsG7t5t33DfFWwvM/s320/Italy+1+at+Camberwell.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We went to Italy 1 at Camberwell for dinner on a Tuesday night and
we were very surprised to see the restaurant full. That is always a good sign
that the food is good. The ambiance at Italy 1 was warm and welcoming and the
service was friendly.</span><br />
<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Arial, Helvetica, sans-serif;">We ordered Duck Ragu Risotto, fish of the day which is the Salmon
with Fennel Salad and pasta of the day which is Gnocchi with Pork Ragu. The gnocchi was full of flavour. </span><span style="font-family: Arial, Helvetica, sans-serif;">The salmon was cooked to perfection; crispy skin and just pink inside. The duck risotto(sorry, no photo) was good texture and nice flavour.</span><span style="font-family: Arial, Helvetica, sans-serif;"> For dessert, we had Chocolate Pudding with
Hazelnut Ice Cream, Ice Cream and Sorbet and Lemon Tart with Yoghurt Sorbet. </span><span style="font-family: Arial, Helvetica, sans-serif;">We enjoyed our dinner very much and would come back again.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The pasta of the day was gnocchi with pork ragu. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPy4Kqm0uNXVjdjprZ9q5-RVxaEqvlXj-u3MwkO2l1jPFD8gP_ibhGMkByCJPbOPIuscfAqvbL8ReWc0NhOT4lHrFL-MDygDaluOMHfCAlApiqNBUI5yQbYHfJVljg4pov0jXrUUqxBGo/s1600/Gnocchi+with+pork+ragu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPy4Kqm0uNXVjdjprZ9q5-RVxaEqvlXj-u3MwkO2l1jPFD8gP_ibhGMkByCJPbOPIuscfAqvbL8ReWc0NhOT4lHrFL-MDygDaluOMHfCAlApiqNBUI5yQbYHfJVljg4pov0jXrUUqxBGo/s320/Gnocchi+with+pork+ragu.jpg" width="282" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The fish of the day was salmon with fennel salad and anchovies. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2sx3n-byx0eT1Ikvt5mVZw93I7sJksigcWmlM-N1DHeCgfAz2YcLN3eKFHknmz5ezJ4GCfNPpBxl8LgYvbnu0SpvgyJBIiKC64gI7EPrSvJQsDhLVRQKSDadEGse7C8KRpCncvItzi-o/s1600/Salmon+with+fennel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2sx3n-byx0eT1Ikvt5mVZw93I7sJksigcWmlM-N1DHeCgfAz2YcLN3eKFHknmz5ezJ4GCfNPpBxl8LgYvbnu0SpvgyJBIiKC64gI7EPrSvJQsDhLVRQKSDadEGse7C8KRpCncvItzi-o/s320/Salmon+with+fennel.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The chocolate pudding with hazelnut ice cream.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1rURq82djml7obt7lx2L5lPw4a4wd5S20Be74DK9hvrPG1y9m7m_EvqWTigaZ4tiY8cR1hFgaXdP-DSpghFYDVVXs3c3S62XhsdEB3Qy68wp7XllC-HBEHNnCDxSlYKoaHe5nQcgwC0/s1600/Chocolate+pudding+with+hazelnut+icecream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1rURq82djml7obt7lx2L5lPw4a4wd5S20Be74DK9hvrPG1y9m7m_EvqWTigaZ4tiY8cR1hFgaXdP-DSpghFYDVVXs3c3S62XhsdEB3Qy68wp7XllC-HBEHNnCDxSlYKoaHe5nQcgwC0/s320/Chocolate+pudding+with+hazelnut+icecream.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The lemon tart with yoghurt sorbet had enough lemony taste and the torched sugar on the top added texture to the creamy tart. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwCo-XR0qnxxNORVQFEhSdqJKqPxA0FFUDJ9tTmptAtUXHxT0sloTOciXrpCgypphdO7LOwNmOCMT2UGHPFUjM1aMXBlwJEEEZha0UcHze-g1pNCFv5VkE1nGvTp_AIWH4Nzx1jP8LxM/s1600/Lemon+tart+with+yoghurt+sorbet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwCo-XR0qnxxNORVQFEhSdqJKqPxA0FFUDJ9tTmptAtUXHxT0sloTOciXrpCgypphdO7LOwNmOCMT2UGHPFUjM1aMXBlwJEEEZha0UcHze-g1pNCFv5VkE1nGvTp_AIWH4Nzx1jP8LxM/s320/Lemon+tart+with+yoghurt+sorbet.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The ice cream and sorbets were fresh and had a little surprise at the bottom; crushed praline.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3r5rr_B9FSSl9RxfPot0iAFovvP3EJnLnv1fb_cifYyiPYquKigpvfn3dhgW9qX4_BSRw8l6hG0unFD-Hx0eMsQmR4R1huV5DbAyQFS1B6a2WtWqV_tLcvQ2G_XjYaxDrmqsc6bmRZG0/s1600/Selection+of+sorbet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3r5rr_B9FSSl9RxfPot0iAFovvP3EJnLnv1fb_cifYyiPYquKigpvfn3dhgW9qX4_BSRw8l6hG0unFD-Hx0eMsQmR4R1huV5DbAyQFS1B6a2WtWqV_tLcvQ2G_XjYaxDrmqsc6bmRZG0/s320/Selection+of+sorbet.jpg" width="307" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The total bill came up to $135. We used the entertainment card which entitled us a main meal for free. So the final total bill came up to $111. </span></div>
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<a href="http://www.urbanspoon.com/r/71/1661030/restaurant/Camberwell/Italy-1-at-Camberwell-Melbourne"><img alt="Italy 1 at Camberwell on Urbanspoon" src="http://www.urbanspoon.com/b/link/1661030/biglink.gif" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a>My Food Safarihttp://www.blogger.com/profile/12500664868691596134noreply@blogger.com0tag:blogger.com,1999:blog-6297409946134931811.post-63272909933462620242013-04-30T21:31:00.001+10:002013-05-19T10:58:25.025+10:00Sesame Crisp<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9cH0Cmyu7QYwBExqGJpS86-AmYQtEGlhko6s6hIS4PSG7hWLEQRjiudptxCkDbXB_xxgSqlmQ39vp09j23qvqiyYrDGFnbzclcX4awwDTZUneYC4ePFNDypGMPY0i9VhG2LGh0QCZ2A/s1600/Sesame+crisp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9cH0Cmyu7QYwBExqGJpS86-AmYQtEGlhko6s6hIS4PSG7hWLEQRjiudptxCkDbXB_xxgSqlmQ39vp09j23qvqiyYrDGFnbzclcX4awwDTZUneYC4ePFNDypGMPY0i9VhG2LGh0QCZ2A/s320/Sesame+crisp.jpg" width="320" /></a></div>
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I call these crisp rather than biscuits because they are so thin and crispy. I was so impressed with the taste and the crispiness of these crisp when Eddie gave some to me. Eddie is really good at baking and cooking. After the first bite, I knew I had to bake some of these and asked for the recipe. These are so moreish but luckily there are quite healthy, using only a little oil or butter. I used coconut oil and I think can be substituted with almond or nut oil. My kids ate all of these within an hour of them being out of the oven.<br />
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You could also include flax seeds together with sesame seeds. I did not because I did not have any in my fridge. The ones that Eddie made had flax seeds and they added another dimension to the crisp.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgavqIBLOmuUltHFAJMj8KtqbLAiiqJ4zheTv28wWX3SkPoUCHuXHZMPwFZ35OCclz-Zc5PlChmc2_kcTwdhnNhVozBnmU_jwR0oG0e6h4Up3J2UaxVZgInmx20DQFA49NE2rFjfes3JPQ/s1600/sesame+crisp+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgavqIBLOmuUltHFAJMj8KtqbLAiiqJ4zheTv28wWX3SkPoUCHuXHZMPwFZ35OCclz-Zc5PlChmc2_kcTwdhnNhVozBnmU_jwR0oG0e6h4Up3J2UaxVZgInmx20DQFA49NE2rFjfes3JPQ/s320/sesame+crisp+ingredients.jpg" width="320" /></a></div>
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<b><u>Ingredients</u></b><br />
40g oil/butter(melted)<br />
100g icing sugar - sifted<br />
4 eggs (4 * 60g) - beaten<br />
120g plain flour<br />
240g sesame seed (black and white) and flax seeds<br />
almond flakes<br />
<br />
<b><u>Method</u></b><br />
<ol>
<li>Preheat oven to 160C.</li>
<li>Add oil/butter, eggs, sifted icing sugar in a bowl and whisk to combine.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiU2y0yAQrKbpB-qhnGTTrnTgkfsyukxq1XQPgMdK4G6yHlWIPZunJqfb9AIPJIVSIdB8Aa6DX1qKyS_whuDS2q3k_xAXoKCUvW_8bnAHzqrA5qsn3gPk9qMAFB71VAiMOgsWkXPpV6V0/s1600/Sesame+crisp1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiU2y0yAQrKbpB-qhnGTTrnTgkfsyukxq1XQPgMdK4G6yHlWIPZunJqfb9AIPJIVSIdB8Aa6DX1qKyS_whuDS2q3k_xAXoKCUvW_8bnAHzqrA5qsn3gPk9qMAFB71VAiMOgsWkXPpV6V0/s320/Sesame+crisp1.jpg" width="320" /></a></li>
<li>Add sifted flour and sesame seeds. Mix well.<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl5l_LHT5DINsWZuV5PB1i83_wuXzmUjLwewlQVs1gDPOilWvXOs6lPN1xcmKGNa4D20wJ5Do6tc8WdobT4aIItzbKXUPGFrObd39hC571GBrBhsLbLGwTElFGyVzrA25H-fa3EaAtVFQ/s1600/Sesame+Crisp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl5l_LHT5DINsWZuV5PB1i83_wuXzmUjLwewlQVs1gDPOilWvXOs6lPN1xcmKGNa4D20wJ5Do6tc8WdobT4aIItzbKXUPGFrObd39hC571GBrBhsLbLGwTElFGyVzrA25H-fa3EaAtVFQ/s320/Sesame+Crisp.jpg" width="320" /></a></div>
</li>
<li>Turn the baking tray upside down. This will make spreading the mixture easier as there is not sides to hinder spreading the mixture.</li>
<li>Spoon some mixture onto the baking paper and spread it very thinly (almost 1mm) with a spatula. Make 2 pieces on one tray as this makes it brown more evenly.<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioYe2LAADD_jko-DbG8gfURihauokIi5MqFZ1hp0ZV-iM5y-Mj67gXNyktv2_zmzrYFNfnGkP2gLXp7HTAyN9IEvAx4mVMKaF1x0yY9ME7OsYIwJ1LucGs4FmBloyc7lmtLdZoC_ZYsRo/s1600/Sesame+crisp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioYe2LAADD_jko-DbG8gfURihauokIi5MqFZ1hp0ZV-iM5y-Mj67gXNyktv2_zmzrYFNfnGkP2gLXp7HTAyN9IEvAx4mVMKaF1x0yY9ME7OsYIwJ1LucGs4FmBloyc7lmtLdZoC_ZYsRo/s320/Sesame+crisp.jpg" width="320" /></a></div>
</li>
<li>Sprinkle some almond flakes on the top. Bake for 10-15 minutes until golden brown.<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3EjEIp8UtSluqpzhC8GaFftrBQzZedmSB2_J5Sx8tNlRyjRFtfQBsfSaHylCNdyCYEqi9y7o_jBtBBvPPHVzpLXrI6U0RvmoHMWYn1RcYxmOFKiDl5tACri24J756BEVsU674xwkxvcE/s1600/Sesame+crisp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3EjEIp8UtSluqpzhC8GaFftrBQzZedmSB2_J5Sx8tNlRyjRFtfQBsfSaHylCNdyCYEqi9y7o_jBtBBvPPHVzpLXrI6U0RvmoHMWYn1RcYxmOFKiDl5tACri24J756BEVsU674xwkxvcE/s320/Sesame+crisp.jpg" width="320" /></a></div>
</li>
<li>Break into pieces when cool. If you prefer, you can cut into squares when still hot. I prefer the rustic look. Return the ones that that are not browned into the oven for further baking.</li>
</ol>
My Food Safarihttp://www.blogger.com/profile/16132880777137156549noreply@blogger.com0tag:blogger.com,1999:blog-6297409946134931811.post-59569222100904044322013-04-07T22:17:00.000+10:002013-04-07T22:17:58.300+10:00Red Hot Wok in South Yarra<span style="font-family: Arial, Helvetica, sans-serif;">We were on our way home from The Australian Athletics Tour: Qantas Melbourne World Challenge around 8pm. So we needed to drop by somewhere for a quick but satisfying dinner. We have been to <a href="http://www.redhotwok.com.au/about.html">Red Hot Wok</a> for lunch before and found the food to be warming and authentic Chinese Malaysian at a reasonable price. Fortunately, there was a table available. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">We ordered three dishes for to be shared between three of us. </span><span style="font-family: Arial, Helvetica, sans-serif;">The Salted Egg Chicken Spareribs were fragrant with curry leaves and tasty and the meat moist.</span><span style="font-family: Arial, Helvetica, sans-serif;"> The tofu has a smooth texture and the sauce flavoursome.</span><span style="font-family: Arial, Helvetica, sans-serif;"> The Thai Chilli Eggplant was nice and soft with Thai basil. All of us were satisfied by the end of the meal. Total bill came up to a bit over $60.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Salted Egg Chicken Spareribs</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpeVWnYSqWv2el4bfsge3s8-Nxe2J4rkfkg4lQ2pYumi78WmqxMOmDnfXqPddbe7ULypjnUs3vF5woPOxKR1ZviqmSfKoxpULke7ztQhP2MaUrOfelh5xJIVCwJgumP56d-5yqqNge6gus/s1600/Salted+Egg+Chicken+Spare+Ribs.jpg" imageanchor="1"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpeVWnYSqWv2el4bfsge3s8-Nxe2J4rkfkg4lQ2pYumi78WmqxMOmDnfXqPddbe7ULypjnUs3vF5woPOxKR1ZviqmSfKoxpULke7ztQhP2MaUrOfelh5xJIVCwJgumP56d-5yqqNge6gus/s320/Salted+Egg+Chicken+Spare+Ribs.jpg" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sizzling Tofu at the front and Thai Chilli Eggplant</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Vw4covl9XwUe10tYfWRVVttgVRmYKxExpMYyZjprqrB_NCuXBzXWjDIjWMbgelUk2aITRuvVSdqlIbLdCmApeuUQo40YYFfSyLur9qG-pi0ZTefyXSsrSkCMCUtHTaFVrVa6dENovScu/s1600/Sizzling+Tofu+and+Thai+Eggplant.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Vw4covl9XwUe10tYfWRVVttgVRmYKxExpMYyZjprqrB_NCuXBzXWjDIjWMbgelUk2aITRuvVSdqlIbLdCmApeuUQo40YYFfSyLur9qG-pi0ZTefyXSsrSkCMCUtHTaFVrVa6dENovScu/s320/Sizzling+Tofu+and+Thai+Eggplant.jpg" /></a></span></div>
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<a href="http://www.urbanspoon.com/r/71/761585/restaurant/Melbourne/South-Yarra-Toorak/Red-Hot-Wok-South-Yarra"><img alt="Red Hot Wok on Urbanspoon" src="http://www.urbanspoon.com/b/link/761585/biglink.gif" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a>
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My Food Safarihttp://www.blogger.com/profile/16132880777137156549noreply@blogger.com2tag:blogger.com,1999:blog-6297409946134931811.post-69416117800472706562013-04-03T18:04:00.000+11:002013-04-05T09:30:58.196+11:00Sambal Prawns<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4k3su4YKe4UOdJ1D0ilKSP-XCPbKWxXDAus8Bx1QuzK-Y-gcNJmh3_-b_GmCShFx7c6uwQCHBSpg9U1Jki1lx27K5ZIZNhZFWGj4xAtk6Wa-FgF3tMT_QIao4R_eFb-qO6m4Zo44Lj1oh/s1600/SambalPrawns8.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4k3su4YKe4UOdJ1D0ilKSP-XCPbKWxXDAus8Bx1QuzK-Y-gcNJmh3_-b_GmCShFx7c6uwQCHBSpg9U1Jki1lx27K5ZIZNhZFWGj4xAtk6Wa-FgF3tMT_QIao4R_eFb-qO6m4Zo44Lj1oh/s320/SambalPrawns8.JPG" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">My mum used to cook Sambal Prawns and remember eating it with fond memories. This is similar to her recipe but because of availability of certain ingredients, I have substituted or omitted some of the ingredients. In Malaysia, this dish is called Sambal Udang. Traditionally, the paste is pounded in a pestle and mortar, which c<span style="font-size: small;">an be therapeu<span style="font-size: small;">t</span>ic but time co<span style="font-size: small;">nsuming</span></span>. But <span style="font-size: small;">i</span>f you have a blender, the preparation time is reduced.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b><u>Ingredients</u></b></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">500g raw prawns(peeled and devein)</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 tsp sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 tsp salt</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tbsp tamaind paste</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">4 tbsp oil</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">4 tomatoes, quartered</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><u><b>Paste Ingredients</b></u></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">10 red chillies (deseed and cut into pieces) - check how spicy the chilli that you are using is and reduce the number if very spicy</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">12 red shallots (I used 1 red onion - cut into <span style="font-size: small;">small wedges</span>)</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 stalk lemon grass (<span style="font-size: small;">cut into small pieces)</span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">3 candelnuts (I used 8 blanched raw almonds)</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">1.5 x 2.5 x 0.5 cm piece of shrimp paste/belacan (I omitted this)</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRSdrK8C2l2l07aNvBbX3OywYY0DkVr2fyMKGdrgDGaIfi04GnosPRgt2mG5x-p7S5gDjJdxG-ohk0yJbLAjN0Bxoomhaslw6nxWlRfjnXndfvje753A9OY98VDf1-VTW_YTC-NzBuBnU/s1600/SambalPrawns1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRSdrK8C2l2l07aNvBbX3OywYY0DkVr2fyMKGdrgDGaIfi04GnosPRgt2mG5x-p7S5gDjJdxG-ohk0yJbLAjN0Bxoomhaslw6nxWlRfjnXndfvje753A9OY98VDf1-VTW_YTC-NzBuBnU/s320/SambalPrawns1.jpg" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b><u>Steps</u></b></span></span><br />
<ol>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Season peeled and devein<span style="font-size: small;">ed prawns with sugar and salt.</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Blend the paste ingredients in a blender or if you prefer in a pest<span style="font-size: small;">le and mortar.</span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;">Prepare 1 cup tamarind juice b<span style="font-size: small;">y <span style="font-size: small;">pouring <span style="font-size: small;"><span style="font-size: small;">a li<span style="font-size: small;">ttle more than </span></span>1 cup of hot water <span style="font-size: small;">to the tamarind paste in a cup or <span style="font-size: small;">bowl. Stra<span style="font-size: small;">in it.</span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Heat oil in a <span style="font-size: small;">wok or pan and f<span style="font-size: small;">ry the blended ingredients till well cooked (about <span style="font-size: small;">4-5 minutes).</span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Add prawns and <span style="font-size: small;">stir until prawns are lightly coo<span style="font-size: small;">ked</span>.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Add tomatoes and tamarind juice. Stir and simmer <span style="font-size: small;">until <span style="font-size: small;">the prawns are co<span style="font-size: small;">oked.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Season with salt and sugar according to <span style="font-size: small;">taste.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Serve with some cooked rice. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
</ol>
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><u><b>Note:</b></u><span style="font-size: small;"> </span>You can add <span style="font-size: small;">some curry leaves when frying the paste. This would make it very <span style="font-size: small;">fragrant. Sometimes, I would crack an egg at the end of the cooking process and lightly stir it until partially cooked. This idea is similar to Chilli Crabs.</span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span> </span></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Blend the paste ingredients in a blender.</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQTb2vtmxXfU63ROraY-ZB_Ip8HYsiYLG2RtByAbuDlj9V4wv0tbZ6oIkZ0CiXhPu7-rW7CQQt5NWJSXVRVG7LF4H7USt84JbY7fIWrPeUsPJkcane7ib2kdxDpuQnNWDnJcAaGhodsBg/s1600/SambalPrawns2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQTb2vtmxXfU63ROraY-ZB_Ip8HYsiYLG2RtByAbuDlj9V4wv0tbZ6oIkZ0CiXhPu7-rW7CQQt5NWJSXVRVG7LF4H7USt84JbY7fIWrPeUsPJkcane7ib2kdxDpuQnNWDnJcAaGhodsBg/s320/SambalPrawns2.jpg" width="235" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3o_uGdQfedQH4HqPsFUws9BdtDDmcFRa0SQNQ0D4qhTlCUoGmlIJeYKFSl1ZDSYO2L4QXKmqtVdj_5LnxKH38cBCXIuY2hUaZtuST3QBLE3NBq8jMgkp_H_ecYUV9sHgdxfAVKDQuco/s1600/SambalPrawns4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3o_uGdQfedQH4HqPsFUws9BdtDDmcFRa0SQNQ0D4qhTlCUoGmlIJeYKFSl1ZDSYO2L4QXKmqtVdj_5LnxKH38cBCXIuY2hUaZtuST3QBLE3NBq8jMgkp_H_ecYUV9sHgdxfAVKDQuco/s320/SambalPrawns4.JPG" width="320" /> </a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">Frying </span></span><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">the blended paste in a wok under mediu<span style="font-size: small;">m heat.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeV2VDvn9JIZ1IOQTNGWUKUSkpAf9ryvIwV6C8zZGT5BlrythKK_5f-iRJl8Mn45unFVBQBJiRMDYUrx-7xXOO-S-qY3dSa0-n2fOr4TU2_GZ5Eus97x-Hzbp6hLmgQlQZMVEsuJ6ULcC9/s1600/SambalPrawns6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeV2VDvn9JIZ1IOQTNGWUKUSkpAf9ryvIwV6C8zZGT5BlrythKK_5f-iRJl8Mn45unFVBQBJiRMDYUrx-7xXOO-S-qY3dSa0-n2fOr4TU2_GZ5Eus97x-Hzbp6hLmgQlQZMVEsuJ6ULcC9/s320/SambalPrawns6.JPG" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Prawns</span></span> <span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">are lightly cooked<span style="font-size: small;">. Add tomatoes and tamarind juice. Stir and simmer until prawns are cooked.</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFZXA1r-FKqYE_-j2wE0zA8iTcnEg44AeYNcoGEEsY6cC5l7VJ1tIDtkstY8QNBzsZzlUT_0vtXYN6D1pOjXR4zA9BYZJJy0YHN-WT_nVYiDBjXbLE9rEPuQy-XaMlDCAMhTarkmUeXJJ/s1600/SambalPrawns7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFZXA1r-FKqYE_-j2wE0zA8iTcnEg44AeYNcoGEEsY6cC5l7VJ1tIDtkstY8QNBzsZzlUT_0vtXYN6D1pOjXR4zA9BYZJJy0YHN-WT_nVYiDBjXbLE9rEPuQy-XaMlDCAMhTarkmUeXJJ/s320/SambalPrawns7.JPG" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Season<span style="font-size: small;"> with salt and sugar. </span>Ready to be served with some cooked rice.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4k3su4YKe4UOdJ1D0ilKSP-XCPbKWxXDAus8Bx1QuzK-Y-gcNJmh3_-b_GmCShFx7c6uwQCHBSpg9U1Jki1lx27K5ZIZNhZFWGj4xAtk6Wa-FgF3tMT_QIao4R_eFb-qO6m4Zo44Lj1oh/s1600/SambalPrawns8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4k3su4YKe4UOdJ1D0ilKSP-XCPbKWxXDAus8Bx1QuzK-Y-gcNJmh3_-b_GmCShFx7c6uwQCHBSpg9U1Jki1lx27K5ZIZNhZFWGj4xAtk6Wa-FgF3tMT_QIao4R_eFb-qO6m4Zo44Lj1oh/s320/SambalPrawns8.JPG" width="320" /></a></div>
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<br />My Food Safarihttp://www.blogger.com/profile/12500664868691596134noreply@blogger.com5tag:blogger.com,1999:blog-6297409946134931811.post-83015665642595539972013-04-03T08:18:00.002+11:002013-04-07T13:43:19.196+10:00Herb and garlic dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7upFyKxzuvqD9XT8DXoCtTzIb3efAB_7CsVg8r1kpXkCeX6URz0r4lYJmZ2De6cG0hAeTI_JaCGt0xJ3ey66ZaTggcgbmvlPNTz5VuO9R2oN5XRFQIFojTJ-yhTYl47HDCnu-_RFsu4/s1600/GarlicHerbDip1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7upFyKxzuvqD9XT8DXoCtTzIb3efAB_7CsVg8r1kpXkCeX6URz0r4lYJmZ2De6cG0hAeTI_JaCGt0xJ3ey66ZaTggcgbmvlPNTz5VuO9R2oN5XRFQIFojTJ-yhTYl47HDCnu-_RFsu4/s320/GarlicHerbDip1.jpg" width="320" /></a></div>
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<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Arial, sans-serif;">What can you make with these three ingredients; cream
cheese, garlic and parsley? Well, I made a herb and garlic dip with these
ingredients. This is great as starters for a party or an afternoon snack for
the kids. I served it with some brown rice crackers and the kids loved it. You
can make this in a food processor or a thermomix like I did. It only takes a
few minutes. Homemade dips are better tasting that supermarket dips and no
extra additives are added.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
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<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><u><span style="font-family: Arial, sans-serif;">Ingredients<o:p></o:p></span></u></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Arial, sans-serif;">1 clove of garlic(peeled)<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Arial, sans-serif;">1 bunch of flat leaf parsley(washed)<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Arial, sans-serif;">250g cream cheese<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
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<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><u><span style="font-family: Arial, sans-serif;">Steps</span></u></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
</div>
<ol>
<li><span style="font-family: Arial, sans-serif; text-indent: -18pt;">Put the garlic and parsley in a food processor or thermomix. It
took only 5 seconds at speed 7 on the thermomix. If using a food processor,
blend until a bit less than final desired texture</span></li>
<li><span style="font-family: Arial, sans-serif; text-indent: -18pt;">Scrape the herbs and garlic down the sides of bowl.</span></li>
<li><span style="font-family: Arial, sans-serif; text-indent: -18pt;">Add the cream cheese and blend until your desired consistency is achieved. On the thermomix, it took 20 seconds on speed 4.</span></li>
</ol>
<div style="text-indent: -24px;">
<span style="font-family: Arial, sans-serif;"><br /></span></div>
<div style="text-indent: -24px;">
<span style="font-family: Arial, sans-serif;">dNote: You can add some yoghurt or milk if you like a softer consistency. I did not add any as we like our dip that consistency. And you can try this recipe with any other herbs that you like.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGfaQF5cYuJaDby9E4SVNl2PaB4wiG4Aze75AOn2Z0AOeBdhor43fVzixwRoKsA0nd-essj75z6ZZadtcmSogTCf3DiIRAxzCphcs2pIZbOAwrZzuk65qrwv8ao-eJopFZqPOyjPHOBhY/s1600/GarlicHerbDip2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGfaQF5cYuJaDby9E4SVNl2PaB4wiG4Aze75AOn2Z0AOeBdhor43fVzixwRoKsA0nd-essj75z6ZZadtcmSogTCf3DiIRAxzCphcs2pIZbOAwrZzuk65qrwv8ao-eJopFZqPOyjPHOBhY/s320/GarlicHerbDip2.jpg" width="320" /></a></div>
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<span style="font-family: Arial, sans-serif;"><br /></span></div>
<br />My Food Safarihttp://www.blogger.com/profile/12500664868691596134noreply@blogger.com0tag:blogger.com,1999:blog-6297409946134931811.post-56989131694113421912013-04-01T12:45:00.001+11:002013-04-05T20:58:03.971+11:00Raspberry Sorbet<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmxIJa5wor5ghBLg-2pi-KilVCc6bFfvVXeg_kS8CIroBDhEHXVQz5S_g82eci3mLKzQkcIB82oEQq6jY-TYt8qh7Xnby_TYhp6vlKXZCSbcIIclZxE7I6wGclDIFsKs8O15VBQ4-iTYBL/s1600/raspberry+sorbet.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmxIJa5wor5ghBLg-2pi-KilVCc6bFfvVXeg_kS8CIroBDhEHXVQz5S_g82eci3mLKzQkcIB82oEQq6jY-TYt8qh7Xnby_TYhp6vlKXZCSbcIIclZxE7I6wGclDIFsKs8O15VBQ4-iTYBL/s320/raspberry+sorbet.JPG" width="291" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is a great dessert, so fruity and full of goodness. It is so refreshing on a hot summer's day. The original recipe(below) is published on frozen raspberries packaging. I've made this following the original recipe many times in a blender before and it is delicious. Now that I have a thermomix, I modified the recipe accordingly to suit the thermomix. A delightful dessert in matter of seconds. Even my 12 year old son could make this, which he does.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">11/2 cups frozen raspberries</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup condensed milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup thickened cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp lemon juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp honey</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Steps</u></b></span><br />
<br />
<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif;">In a blender combine all the ingredients.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Blend at high speed until smooth.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Transfer to a air tight container and freeze for 4 hours or until solid</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Let stand a few minutes at room temperature before serving</span></li>
</ol>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">This is my modified version for the thermomix. I omitted the cream and replaced it with an egg white which makes it creamy without using the cream. I omitted the sugar as I don't think that it is necessary.</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Ingredients</u></b></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">180g frozen raspberries</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">100 g condensed milk</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1 egg white</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp lemon/lime juice</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">160g ice cubes</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Steps</u></b></span></div>
<div>
<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Measure all the ingredients in the thermomix bowl.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Blend for 30 seconds at speed 9.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Serve with some fresh raspberries.</span></li>
</ol>
</div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
My Food Safarihttp://www.blogger.com/profile/12500664868691596134noreply@blogger.com0tag:blogger.com,1999:blog-6297409946134931811.post-31525451458293842092013-03-29T00:07:00.001+11:002013-04-02T19:04:04.766+11:00Chinese Roast Pork (Siu Yuk)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEBcN6gmHsAKE_ODNpPi_qYXg32F9H-execMVc-P6M6MWyLtk53-EIgAcDlz-VqWjHMlx7KI0Ygr-7LXUDnmvdgFG7VomgE3KpZ8UfcdemTomQspauDW3GYF6XgDDVcKKZYrG3qRrdEqxS/s1600/SiewYoke2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEBcN6gmHsAKE_ODNpPi_qYXg32F9H-execMVc-P6M6MWyLtk53-EIgAcDlz-VqWjHMlx7KI0Ygr-7LXUDnmvdgFG7VomgE3KpZ8UfcdemTomQspauDW3GYF6XgDDVcKKZYrG3qRrdEqxS/s320/SiewYoke2.JPG" width="240" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Siu Yuk is a Cantonese cuisine traditionally prepared by roasting an entire pig with seasoning in a charcoal furnace at high temperature. Roasted pigs of high quality have crisp skin and juicy and tender meat.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Siu Yuk is comfort food for me that I indulge once in a blue moon, due to its high fat content which is an integral part of this dish. When I saw a unique recipe shared by Grace Howie in a Facebook group, I knew that I have to cook this. Grace's sister, Jennifer Choong experimented and tweaked different recipes and the result of her effort is definitely worth it. This recipe is exceptional because it produces the crispest and fluffiest crackling with moist meat.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">The secret is in roasting the pork at 60C for one hour. This keeps the meat moist. Best of all, this recipe is easier than most others and I am sure you can do it too. All you need is patience, as you need to dry the pork skin in the fridge for at least 2 days.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<b><u><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></u></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 kg pork belly</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 - 1 tbsp salt (I used 1/2 tbsp salt as I do not like it too salty)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 tbsp white vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"> <b><u>Marinade</u></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp minced garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp oyster sauce(optional)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp red fermented bean curd sauce (I used miso paste)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp five spice powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp shaoxing wine (I used sherry)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<b><u><span style="font-family: Arial, Helvetica, sans-serif;">Steps</span></u></b><br />
<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Wash pork and pat dry. The piece of pork I bought has already have slits on the skin. Otherwise, cut slits about 1 cm width. When ready, cut the Siew Yoke along the slits.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Cut a few slits on the meat side so that the marinade can penetrate through the meat.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Mix the marinade together and rub marinade on the meat side.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Rub salt on the skin and place pork on a tray with skin side up. Chill in the fridge uncovered.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Brush the skin with vinegar twice daily for 2 days and leave to dry in the fridge.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">On the third day, preheat the oven to 60 Celsius. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Place pork on a wire rack on top of a tray(with some water in the tray) and roast for 1 hour.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">After 1 hour, turn the oven up to 250 Celsius and bake Siew Yoke for another 30 minutes. I had to turn my Siew Yoke 180 degrees because the heat in my oven is not even.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Cut into small pieces and serve with rice.</span></li>
</ol>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Note: Each oven is different. If the skin has not finished crackling, leave it on for few minutes longer. I ended up putting under the grill to finish the crackling.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfcsg7YcVS9n2R_86F-XtiWWnSN9PIN0Xz6VzpoFuSOHUqDBPIoF42edAHNBGUZN8zS4J8VeRCiUh1bDtqMYirgXqFSOcKKdDaCVHM2mbZIgkkGWlqmv0WHgO5UTNbBulHm-5aotnOiMzF/s1600/SiewYoke1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfcsg7YcVS9n2R_86F-XtiWWnSN9PIN0Xz6VzpoFuSOHUqDBPIoF42edAHNBGUZN8zS4J8VeRCiUh1bDtqMYirgXqFSOcKKdDaCVHM2mbZIgkkGWlqmv0WHgO5UTNbBulHm-5aotnOiMzF/s320/SiewYoke1.JPG" width="240" /></span></a></div>
<br />My Food Safarihttp://www.blogger.com/profile/12500664868691596134noreply@blogger.com5tag:blogger.com,1999:blog-6297409946134931811.post-73170059073215947622012-11-14T19:00:00.001+11:002013-04-02T18:55:36.334+11:00Chocolate Fondant<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMNNa8PqR_SfhQ1S89QSN7wNuFXUFiDYSbIXw1C5Y4BH0VKk8nTJfhlRKVf4Z3NIOQ8WtEYdU6UQSmkP7ImVsqnPkOCzvoJ3sMWDO1KefY7ICnDQgTf198gIuZqEmocZpK9deNE5yu5HA/s1600/IMG_1935.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMNNa8PqR_SfhQ1S89QSN7wNuFXUFiDYSbIXw1C5Y4BH0VKk8nTJfhlRKVf4Z3NIOQ8WtEYdU6UQSmkP7ImVsqnPkOCzvoJ3sMWDO1KefY7ICnDQgTf198gIuZqEmocZpK9deNE5yu5HA/s320/IMG_1935.JPG" width="320" /></a></div>
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Firstly, let me apologize for the quality of the photo as it was taken at night. My 14 year old son made these. The most difficult part about making fondant is the timing in the oven. Too long in the oven and it's not nice and gooey inside. Too short in the oven and it won't hold its shape. These ones were firm around the outside and nice and gooey inside. One word to describe this is decadent.<br />
<br />
<b><u>Ingredients</u></b><br />
210 gm dark chocolate, chopped into small pieces<br />
150 gm butter<br />
5 eggs<br />
2/3 cup caster sugar<br />
1 cup self raising flour<br />
4 ramekins<br />
extra butter to coat the ramekins<br />
4 small pieces of baking paper<br />
<br />
<b><u>Steps</u></b><br />
<ol>
<li>Put butter in saucepan and melt the butter.</li>
<li>Take it of the heat and add chocolate. Stir until melted and leave it aside.</li>
<li>Cream eggs and sugar until thick and light.</li>
<li>Mix the melted butter and chocolate mixture into the egg mixture.</li>
<li>Add flour into the mixture.</li>
<li>Butter all around the ramekins and put a small piece of baking paper at the bottom so that the fondant does not stick at the bottom and makes it easy to tip out when cooked.</li>
<li>Fill the ramekins with the mixture up to 3/4 full. </li>
<li>Bake at 160C for about 15 minutes (depending on your oven) until firm on the outsides and still soft in the center when touched.</li>
<li>Let it cool down a little before tipping it into a plate.</li>
</ol>
<br />
<br />My Food Safarihttp://www.blogger.com/profile/16132880777137156549noreply@blogger.com0tag:blogger.com,1999:blog-6297409946134931811.post-71474967432075292262011-06-13T17:10:00.010+10:002013-03-30T16:26:06.515+11:00Chocolate Cake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgskoPiOoJXTe9HZA79TK4Au7ILkJtMOfTbMHE4ZLk1Uu-KQ6QfKMCdewxqUQ0eMX4YJr-AaJVGxRrEWbJrTyUOJ2ogWPkeCsI152pz46D25Ild3wf4PqoUuYDhH6_kbt4orjQ4HL2TAiNf/s1600/IMG_1924.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5619089869882966114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgskoPiOoJXTe9HZA79TK4Au7ILkJtMOfTbMHE4ZLk1Uu-KQ6QfKMCdewxqUQ0eMX4YJr-AaJVGxRrEWbJrTyUOJ2ogWPkeCsI152pz46D25Ild3wf4PqoUuYDhH6_kbt4orjQ4HL2TAiNf/s400/IMG_1924.JPG" style="cursor: hand; cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">The original recipe for this chocolate cake did not have flour or almond meal in the cake which would </span><span style="font-family: Arial, Helvetica, sans-serif;">result in a very light cake. I have tried adding a little flour or almond meal and like it this way as well. So you could try both and see which you prefer. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<b><u><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></u></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">190 g butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">300 g dark chocolate</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsp vanilla extract</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 eggs, separated</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup self raising flour or almond meal1 cup brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp cream of tartar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<b><u><span style="font-family: Arial, Helvetica, sans-serif;">Frosting</span></u></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp cocoa</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 tbsp hot water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">200g semisweet chocolate</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cup cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp icing sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/8 tsp salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<b><u><span style="font-family: Arial, Helvetica, sans-serif;">Steps</span></u></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Melt butter and chocolate in a bowl over hot water.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add vanilla extract and the egg yolks into the chocolate mixture.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Fold in the flour or almond meal.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">In a separate bowl, whisk the egg whites adding sugar and cream of tartar gradually to stiff peak.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Fold 1/3 of the egg whites into the chocolate mixture.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Fold in the rest of the egg whites.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Divide the mixture into 2 and pour into 2 buttered trays.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Bake for 30-40 minutes until cooked through. Cool before frosting.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>For frosting:</b> </span></li>
</ol>
<ul><ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Mix cocoa with hot water. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Melt chocolate in a bowl over hot water. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Mix cocoa into chocolate. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Whipped cream with icing sugar until soft peaks. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Fold the cream into chocolate. Use to layer the cake and around cake.</span></li>
</ul>
</ul>
<br />
<br />
<br />My Food Safarihttp://www.blogger.com/profile/16132880777137156549noreply@blogger.com2tag:blogger.com,1999:blog-6297409946134931811.post-39671299913068729492011-05-27T22:10:00.022+10:002013-04-02T21:10:43.194+11:00Flaky Curry Puffs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfwvC6ojCA5gZhpojxuLZs-xI117vLFp4NlsCNvGYuqzbzzdMcVzmSdVpXnV3a0YcGqrpbjusgX7SYQ-5s8c7KN4HU-unoq0ip5grGyE1LVDdspUHzRPJ99BHOUPeAQADwv-e_sxxtUFs/s1600/IMG_1859.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5611370412010737314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfwvC6ojCA5gZhpojxuLZs-xI117vLFp4NlsCNvGYuqzbzzdMcVzmSdVpXnV3a0YcGqrpbjusgX7SYQ-5s8c7KN4HU-unoq0ip5grGyE1LVDdspUHzRPJ99BHOUPeAQADwv-e_sxxtUFs/s320/IMG_1859.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
These curry puffs produces a layered flaky pastry. It is so yummy. As you can see from the photo, these curry puffs are made with two types of dough which is similar to puff pastry. The original and most recipes normally divide the two dough in 12 or 24 equal portions and wrapping one dough with another and individually roll each one, which I normally do and this is very time consuming. But, one day when I was going to do that, had a aha moment and thought to myself why not roll it like puff pastry. I did and the result is the same and saves me plenty of time.<br />
<br />
<b><u>For water dough</u></b><br />
* 200 g plain flour<br />
* 100 ml water, mixed with<br />
* 1/4 teaspoon salt<br />
* 1 tablespoon butter<br />
<br />
<u><b>For butter dough</b></u><br />
* 100 g plain flour<br />
* 75 g butter <br />
<br />
<b><u>For filling</u></b><br />
* 3 tbsp oil<br />
* 220 g potatoes (cubed and par-boiled in some water, drained)<br />
* 100 g big onions (cubed)<br />
* 2 tablespoons curry powder, mixed with some water to make a paste<br />
* 1 sprig curry leaf (optional)<br />
* 1 tablespoon oyster sauce (optional)<br />
* salt, to taste<br />
* sugar, to taste<br />
* light soy sauce, to taste<br />
* 1 dash pepper <br />
<br />
<b><u>Steps</u></b><br />
<br />
<ol>
<li>You can make the doughs by hand or like me, use a food processor. This would save you plenty of time and i does a better job too. </li>
<li>To make WATER DOUGH, place flour in a mixing bowl.</li>
<li>Rub in butter until it resembles breadcrumbs and add in the water. (Food processor, put flour and butter in bowl and mix until butter resembles breadcrumbs. Then add water and mix)</li>
<li>Knead into a smooth dough and leave aside to rest for 10 minutes. Refrigerate for 30 minutes.</li>
<li>To make BUTTER DOUGH, rub butter into the flour to form an oily dough. (Food processor: put flour and butter into bowl and mix until it form a dough). Refrigerate for 30 minutes.</li>
<li>To make FILLING, heat pan with 3 tbsp oil.</li>
<li>Fry onions until soft and add curry powder paste until fragrant.</li>
<li>Add the other ingredients and add some enough water to cover the potatoes and fry till potatoes are cooked and dry. Add more water if needed.</li>
<li>Cover the pan and turn the potatoes every now and then so that it does not burn.</li>
<li>When cooked, dish onto a plate and cool before using.</li>
<li>Roll the pastry as illustrated below and wrap the potatoes in the pastry. Seal the edges.</li>
<li>Pinch the edges to form a scallop design or any design you fancy. </li>
<li>Deep fry in medium hot oil.</li>
</ol>
<br />
<b><u>Note:</u></b> You can make the filling a bit more saltier because when you eat it with the puff it will make the filling taste blander.<br />
<br />
Two types of dough<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETkLmBRWxeh8C3hrjh8yhznQorZFy6B_yczZNMISMl6Yuobv-iMCdXHIXwZhNG79aT-BJjQZtsW_WZOEkRUgd622PsqQ4iR5t-OPOOWx_-tpfTAmyH6kRMl6xdI91KNQAgqtrlEx9GCU/s1600/IMG_1911.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5619044792438634322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETkLmBRWxeh8C3hrjh8yhznQorZFy6B_yczZNMISMl6Yuobv-iMCdXHIXwZhNG79aT-BJjQZtsW_WZOEkRUgd622PsqQ4iR5t-OPOOWx_-tpfTAmyH6kRMl6xdI91KNQAgqtrlEx9GCU/s320/IMG_1911.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
Rol1 the water dough bigger (about 32 * 32 cm) than the butter dough(30 cm * 15 cm).<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg040CfW_a1uNp3hUWeeVcL0OpUTpgIMSLKQ-cTI35Djp9jMZfj5uYJh87KtNyj8VjxWuGW9Dmqk6nGpelUVSCOqRgFgynwZvGy69-iUCdfIYISRA0dUUndLTWFHWzhBwAAaZO5Yh_PplI/s1600/IMG_1912.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5619044794368239778" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg040CfW_a1uNp3hUWeeVcL0OpUTpgIMSLKQ-cTI35Djp9jMZfj5uYJh87KtNyj8VjxWuGW9Dmqk6nGpelUVSCOqRgFgynwZvGy69-iUCdfIYISRA0dUUndLTWFHWzhBwAAaZO5Yh_PplI/s320/IMG_1912.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
Wrap the butter dough by folding the water dough.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjOWA0GcJMtR5wDVzAdkpup4qC2KGykLLSyxsxnaavNm0DoGySk22SHBn6AJorZ8qk3ZKqlSKYEKDmxgKmx67L8hopUckKaV2a-VFQCbfUnIMOl7Bb3S5gWNcPAvQu-DX77u8b2K1ro9A/s1600/IMG_1913.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5619044803136310642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjOWA0GcJMtR5wDVzAdkpup4qC2KGykLLSyxsxnaavNm0DoGySk22SHBn6AJorZ8qk3ZKqlSKYEKDmxgKmx67L8hopUckKaV2a-VFQCbfUnIMOl7Bb3S5gWNcPAvQu-DX77u8b2K1ro9A/s320/IMG_1913.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
Roll the wrapped dough to a square and fold again similar way and roll again.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcijhhJQ02DM3BySfIet6YE64Ong8LwieHUyYwvhxwQfCftuZQoldtlPgNHA_p6yfSaTWT2w_73ihHXdlDHiMthddg3R3LoyrNpAmCGtrNSjzTnvYZEuezKpIvnpFC0w4OH-nQvEhK6lg/s1600/IMG_1914.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5619044808379117250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcijhhJQ02DM3BySfIet6YE64Ong8LwieHUyYwvhxwQfCftuZQoldtlPgNHA_p6yfSaTWT2w_73ihHXdlDHiMthddg3R3LoyrNpAmCGtrNSjzTnvYZEuezKpIvnpFC0w4OH-nQvEhK6lg/s320/IMG_1914.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
Then roll it into a sausage<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgePxczNldCRX_ummdLDPtnUZhQz9TKBLJs6id2z7hxmCMyKbhNV4WyGH6oUbtSq4WkbRUhAm_MkTOkrzfAGZg-8ZYWVURrqWkbAQ7IVvIVuGSwsFSyUfaH0XNTwoNekR0jYoHKwi7driA/s1600/IMG_1915.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5619044813292421234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgePxczNldCRX_ummdLDPtnUZhQz9TKBLJs6id2z7hxmCMyKbhNV4WyGH6oUbtSq4WkbRUhAm_MkTOkrzfAGZg-8ZYWVURrqWkbAQ7IVvIVuGSwsFSyUfaH0XNTwoNekR0jYoHKwi7driA/s320/IMG_1915.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
Depending on the diameter of the "sausage" and how big you want your curry puffs, how thick to cut each dough. Try one, and then cut the rest.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM4-XSkX03nRVHSRN2tj4PPuJ9Zwr0hDXmeMg-XSGr8L85eBAI_1uPLwaviRFbFm0keBaIgCzzd5vsKIXz03NF1KAxTRRRAW3JnYLmWr4MXeexzvBCsUml2BulJnO3nFh2QrOen-ihR5Q/s1600/IMG_1917.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5619047643516809186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM4-XSkX03nRVHSRN2tj4PPuJ9Zwr0hDXmeMg-XSGr8L85eBAI_1uPLwaviRFbFm0keBaIgCzzd5vsKIXz03NF1KAxTRRRAW3JnYLmWr4MXeexzvBCsUml2BulJnO3nFh2QrOen-ihR5Q/s320/IMG_1917.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
Put a dough on the cut side and roll into a circle.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8R2qjGOdjdi-1CirYpHSvy0CHvJsuA0kueZtzVl5SYzPzDErcLkwHnukk32IMBqILGSp-bDDATBgotp_uHpQwReX4nD0Ryy_Z5YHYrbwh0IQGsX8etzuQhxKXTy1vNAumpLUhhuoncg/s1600/IMG_1918.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5619047646741704962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8R2qjGOdjdi-1CirYpHSvy0CHvJsuA0kueZtzVl5SYzPzDErcLkwHnukk32IMBqILGSp-bDDATBgotp_uHpQwReX4nD0Ryy_Z5YHYrbwh0IQGsX8etzuQhxKXTy1vNAumpLUhhuoncg/s320/IMG_1918.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
<br />
Wrap the potato mixture and fold.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_NAyfjzBR1qRSHAahlACy2r0zdy4X3pEzNOGKs5r_diJZOxo68h0-wWUHiRFE3r9taAeccIxgz0aUXCcrN0PLTaFFbuB_eTK64-zHG4WS63tGAQRACZmvxBaJLIifNbruRRUPC3eF-A/s1600/IMG_1919.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5619047658017352978" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_NAyfjzBR1qRSHAahlACy2r0zdy4X3pEzNOGKs5r_diJZOxo68h0-wWUHiRFE3r9taAeccIxgz0aUXCcrN0PLTaFFbuB_eTK64-zHG4WS63tGAQRACZmvxBaJLIifNbruRRUPC3eF-A/s320/IMG_1919.JPG" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>My Food Safarihttp://www.blogger.com/profile/12500664868691596134noreply@blogger.com2tag:blogger.com,1999:blog-6297409946134931811.post-43744893087032459122011-01-03T18:49:00.002+11:002013-03-30T16:29:58.780+11:00Lemon yoghurt cake<span style="font-family: Arial, Helvetica, sans-serif;">I like the lemony and yoghurty taste of this cake.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">125g unsalted butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup caster sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs, lightly beaten </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup plain low fat yoghurt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup lemon juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp grated lemon zest</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 1/2 cups self raising flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp bicarbonate of soda </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>For syrup</u></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp lemon zest, julienned</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup lemon juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>For serving</u></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup plain low fat yoghurt (optional)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Steps</u></b></span><br />
<br />
<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-weight: normal;">Preheat oven to 180C. Oil a 23 cm cake tin.</span></b></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-weight: normal;">Beat the butter and 1 cup of the sugar until light and creamy.</span></b></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-weight: normal;">Add the eggs one at a time, mixing well after each addition. </span></b></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-weight: normal;">Stir in the yoghurt, 1/4 cup of lemon juice, lemon zest, flour and bicarbonate of soda.</span></b></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-weight: normal;">Spoon the mixture into the tin and bake for 45 minutes or until baked.</span></b></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-weight: normal;">Remove the cake from the oven and pour the zest and syrup over the top while the cake is hot and still in the tin. </span></b></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="font-weight: normal;">Let the cake stand for at least 5 minutes before serving in slices and some extra yoghurt, if desired.</span></b></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Syrup</u></b></span></li>
</ol>
<span style="font-family: Arial, Helvetica, sans-serif;"><ul><ul>
<li>Combine 1/3 cup sugar, lemon juice and 1/2 cup water in a saucepan. </li>
<li>Cook, stirring over low heat until the sugar has dissolved, then add the julienned lemon zest and simmer for 4 minutes.</li>
</ul>
</ul>
</span><br />
<br />My Food Safarihttp://www.blogger.com/profile/16132880777137156549noreply@blogger.com1tag:blogger.com,1999:blog-6297409946134931811.post-59597845317102496772011-01-01T21:12:00.000+11:002013-04-02T18:53:19.750+11:00Best Ever Chocolate Brownie<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxcDrzxEuI0WIEtw57_UCwpNdeCRAQvr3W_V4_kxjSpeMt1eDPz-p9DXkZwzAg3mSDsy-wwG2VZFGoZ99L_XUYOwfSppnBCKOjbm7jZoh8juWC1J5MSGBATY6eAm142P9V0ZsoXBAvbd0/s1600/Brownie2.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5557124556998847458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxcDrzxEuI0WIEtw57_UCwpNdeCRAQvr3W_V4_kxjSpeMt1eDPz-p9DXkZwzAg3mSDsy-wwG2VZFGoZ99L_XUYOwfSppnBCKOjbm7jZoh8juWC1J5MSGBATY6eAm142P9V0ZsoXBAvbd0/s320/Brownie2.JPG" style="display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">I needed to bake something for the school fair. It has to be able to be stored without refrigeration. So decided to try this recipe before baking it for the fair. These brownies came out delicious, rich and moist so I hope the people that buy my brownie at the fair will like it too.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-weight: bold;"><u>Ingredients</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">150 g butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">300 g dark chocolate</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sour cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup chopped macadamia nuts</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-weight: bold;"><u>Steps</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. Line a greased baking tin with baking paper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. Melt butter and chocolate over low heat, and transfer to a mixing bowl.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. Add brown sugar and mix together, then mix in the eggs.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4. Add sifted flour and mix.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5. Add sour cream and nuts and combine thoroughly.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6. Pour mixture into the baking tin and bake at 180C for 30 mins.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVA6MW2VT2CtDYknnddx36y5Ih0lDQ1AjClV_XSatEiU0_gYUbWrSciCIEfJp9yEVNbHvapnlWyZ36okDEPtqwsRsGTIxwuOLUf4b4E941odnNeGCPmDWVv0ILX8H_waiSWcg7ClRDOrw/s1600/Brownie1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5557124551200325794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVA6MW2VT2CtDYknnddx36y5Ih0lDQ1AjClV_XSatEiU0_gYUbWrSciCIEfJp9yEVNbHvapnlWyZ36okDEPtqwsRsGTIxwuOLUf4b4E941odnNeGCPmDWVv0ILX8H_waiSWcg7ClRDOrw/s320/Brownie1.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></span></a><br />
<br />My Food Safarihttp://www.blogger.com/profile/16132880777137156549noreply@blogger.com0tag:blogger.com,1999:blog-6297409946134931811.post-38489716084535095922008-12-10T19:21:00.013+11:002013-04-02T18:58:08.523+11:00More Christmas Cakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_pX6d3DgRU_vVcAX2oc_FD_4hxNvepUpk5c0XP50UM2I3rw8pHGBXGgvO5jHfIDDr-HUjNUHGaFtJWzC2XZemcsJH7z-7Ok5oAQekYZWFH7FUIfuZlFTgdLtWyRUBe4eIpVGR9K1Bd0s/s1600-h/TeddyBear.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5278077104546532978" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_pX6d3DgRU_vVcAX2oc_FD_4hxNvepUpk5c0XP50UM2I3rw8pHGBXGgvO5jHfIDDr-HUjNUHGaFtJWzC2XZemcsJH7z-7Ok5oAQekYZWFH7FUIfuZlFTgdLtWyRUBe4eIpVGR9K1Bd0s/s400/TeddyBear.jpg" style="cursor: hand; float: right; height: 400px; margin: 0px 0px 10px 10px; width: 365px;" /></span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;">These are a few more fondant Christmas cake. They are all fruit cake and for the recipe <a href="http://myfoodsafari.blogspot.com/2008/03/my-first-chritmas-cake.html">click here</a>.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieyPFijW7h9z5TN7F0LIS3-_RtiSgYLVH2kQ_vZXpH_XHXsY-aDbW4kER8WnYYSMDXG1vSlwgrpZtEJsEYWcVaTYm_XF8MnSh8j4EPgt38eaUVCpvLgHnR7lBaTeCZqpavxsZMHGET_b4/s1600-h/DognTree.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5278075496782031042" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieyPFijW7h9z5TN7F0LIS3-_RtiSgYLVH2kQ_vZXpH_XHXsY-aDbW4kER8WnYYSMDXG1vSlwgrpZtEJsEYWcVaTYm_XF8MnSh8j4EPgt38eaUVCpvLgHnR7lBaTeCZqpavxsZMHGET_b4/s400/DognTree.jpg" style="cursor: hand; float: left; height: 400px; margin: 0px 10px 10px 0px; width: 268px;" /></span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;">The teddy bear and dog measures about 4 cm or 1.5 inch. All are made from gum paste or sugar paste.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-r_iDPHEoxbMW5UOuJcy7XOzQ-IEC-N3SpGi7u0OPoIdTaK7QZXnZKaCGcIMj1LKqsKeH10fVHD7AQrqZxr8izOsgXwufgq4y5JrT-foEZ1ZwXaeMnDyRPb3-XNyQDGTiFlxPKiWkEwU/s1600-h/Poinsetta.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5278077100061058898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-r_iDPHEoxbMW5UOuJcy7XOzQ-IEC-N3SpGi7u0OPoIdTaK7QZXnZKaCGcIMj1LKqsKeH10fVHD7AQrqZxr8izOsgXwufgq4y5JrT-foEZ1ZwXaeMnDyRPb3-XNyQDGTiFlxPKiWkEwU/s400/Poinsetta.jpg" style="cursor: hand; float: right; height: 400px; margin: 0px 0px 10px 10px; width: 346px;" /></span></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5nNl6aCQ-KGDi7vLLzZYXseMM4lBKuIfcOLUfdEJahR6VlBsl8YN5aTsTnfGU5bh_88ter95ekO1R9SaMeJTZS-k0jUfyuKnKzAFIDWZzXkYimOAlFBJrohhg2qg7FGCXUQdjtHCTXcw/s1600-h/CandlesNHolly.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5278075492887440882" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5nNl6aCQ-KGDi7vLLzZYXseMM4lBKuIfcOLUfdEJahR6VlBsl8YN5aTsTnfGU5bh_88ter95ekO1R9SaMeJTZS-k0jUfyuKnKzAFIDWZzXkYimOAlFBJrohhg2qg7FGCXUQdjtHCTXcw/s400/CandlesNHolly.jpg" style="cursor: hand; float: left; height: 400px; margin: 0px 10px 10px 0px; width: 272px;" /></span></a>My Food Safarihttp://www.blogger.com/profile/12500664868691596134noreply@blogger.com5tag:blogger.com,1999:blog-6297409946134931811.post-91777792623151486502008-11-29T21:20:00.009+11:002013-04-02T18:58:50.339+11:00Christmas Cakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRIhlO93M9-d4UjQAlqv3hKFjBwel4AIz78XUOK8BgLTAppUN57nYxly5ztIKyu8gMDMC0DGe8tP4Qg7IvVv8_KghezoaX2kQ7qDSITkYIaVd6KjAelro60Nep-YpShjxm1TJl3VG8iEE/s1600-h/Bow+and+tree.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5274023495593471714" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRIhlO93M9-d4UjQAlqv3hKFjBwel4AIz78XUOK8BgLTAppUN57nYxly5ztIKyu8gMDMC0DGe8tP4Qg7IvVv8_KghezoaX2kQ7qDSITkYIaVd6KjAelro60Nep-YpShjxm1TJl3VG8iEE/s400/Bow+and+tree.jpg" style="cursor: hand; cursor: pointer; display: block; height: 355px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Here's a season to be jolly...la..la..la..la. Christmas is just around the corner. I started taking an interest in cake decorating last year and made some Christmas cakes for my kids' teachers last year. So this year, I'm doing it again. I'm still in the process of baking and making the decorations. These are two of my completed cakes. I still have 7 to complete. That's why these cakes are only 6 inches in diameter.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_948DyZwg8M-2yazo8ZTmTmrojz2X0XzP0FRTEyU-qTG8HLk0Qrg04uEznx43ZglEH4HPQa7ynzYMIw4sDW4b5s8IMNboRrJ_sTm6DOo5Jr6OdU0moqs2WqwiHXlC7Y6g40ls5QDT0I/s1600-h/Candles.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5274023502795698978" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_948DyZwg8M-2yazo8ZTmTmrojz2X0XzP0FRTEyU-qTG8HLk0Qrg04uEznx43ZglEH4HPQa7ynzYMIw4sDW4b5s8IMNboRrJ_sTm6DOo5Jr6OdU0moqs2WqwiHXlC7Y6g40ls5QDT0I/s400/Candles.jpg" style="cursor: hand; cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 308px;" /></a>My Food Safarihttp://www.blogger.com/profile/12500664868691596134noreply@blogger.com4tag:blogger.com,1999:blog-6297409946134931811.post-88675999811511624012008-11-29T00:57:00.012+11:002013-03-30T16:57:56.717+11:00Daring Bakers Challenge<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Arial, sans-serif;">After two savoury challenges,
we're back to cakes again. I'm missing the savoury challenges already. This
month's challenge is Caramel cake and it is hosted by Dolores from<span class="apple-converted-space"> </span><a href="http://culinarycuriosity.blogspot.com/">culinarycuriosity.blogspot.com</a></span><o:p></o:p></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Arial, sans-serif;">When I read this month's challenge, I knew that this was going to
be a very sweet cake. I like cakes but not overly sweet ones so I normally
reduce the sugar specified in cake recipes and I did the same here.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Arial, sans-serif;">My cake turned out dense and heavy. But it tasted good because of
the caramel flavour. I do not know where I went wrong. When it first came out
from the oven, it seem okay but after frosting and putting it in the fridge, it
became heavy. I was going to try baking it again. But because I'm also baking
and decorating all my Christmas cakes, I do not have the time. I'll be posting
some Christmas cakes soon.</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjwUivlCRvL_HC7ItECpbOCCFlt_y4ei4tAlO5S30dDniFyFrtYhHw8D-keVm_bQffEO8Y9o8xLlHS8p5Gdgz4vwrTu7BNM6EJUwntjD1OpVHDrZry3g2f2KrkoH64TohZptx6kRuI3Xw/s1600-h/Slice.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5273717200884952466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjwUivlCRvL_HC7ItECpbOCCFlt_y4ei4tAlO5S30dDniFyFrtYhHw8D-keVm_bQffEO8Y9o8xLlHS8p5Gdgz4vwrTu7BNM6EJUwntjD1OpVHDrZry3g2f2KrkoH64TohZptx6kRuI3Xw/s400/Slice.jpg" style="cursor: hand; display: block; height: 258px; margin: 0px auto 10px; text-align: center; width: 400px;" /></span></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXTdgHpwAxMP3pPE9igK96fI1XrYqXnhnjjDOsrV9J5BE0LvIE9r1rdtYekJuQDFL6zbdxaKqw9KMtTVTtLOSxowpMLfKJMYqIwLkt7AFKnRCV1edMEtKdkjGC8cEnvf6u9YPb6lGEduY/s1600-h/caramel.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5273718018955965442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXTdgHpwAxMP3pPE9igK96fI1XrYqXnhnjjDOsrV9J5BE0LvIE9r1rdtYekJuQDFL6zbdxaKqw9KMtTVTtLOSxowpMLfKJMYqIwLkt7AFKnRCV1edMEtKdkjGC8cEnvf6u9YPb6lGEduY/s400/caramel.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></span></a>My Food Safarihttp://www.blogger.com/profile/12500664868691596134noreply@blogger.com10tag:blogger.com,1999:blog-6297409946134931811.post-69326120014624612932008-10-29T22:33:00.012+11:002013-04-02T19:04:23.072+11:00Last Minute Again - Pizza<span style="font-family: Arial, Helvetica, sans-serif;">Since I've started working, I've left all the Daring Bakers' Challenges till last minute. I only started mine challenge a day before it was suppose to be posted and the dough needs to be rested one day in the fridge. So this is a real challenge for me. This month's challenge is hosted by <a href="http://www.rosas-yummy-yums.blogspot.com/">Rosa's Yummy Yums</a> and the challenge is pizza. This is the brief version of the recipe. For more detail, visit Rosa's site. The topping was up to our imagination. These are the pizza I came up with for dinner. I think that if you have a pizza stone the dough would come out nice and crisp.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">This pizza has tomato paste, roasted capsicum, mushrooms, fresh tomatoes and feta cheese. I sprinkled some basil before eating.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCs-qOy61IwFkR1CAR3FWrytL6s3fcegANAolSF8pml_u4BQtqoEFfJzvz5Y-HbNF74Pt1gPx2cbD5oIx0p4FskoXV3UtrHkOEyupFEWxQcRdBSkwn0cjin2R3iaFxDb4xDx-GRgbiJHE/s1600-h/Vegetarian.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5262900861162112850" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCs-qOy61IwFkR1CAR3FWrytL6s3fcegANAolSF8pml_u4BQtqoEFfJzvz5Y-HbNF74Pt1gPx2cbD5oIx0p4FskoXV3UtrHkOEyupFEWxQcRdBSkwn0cjin2R3iaFxDb4xDx-GRgbiJHE/s400/Vegetarian.jpg" style="cursor: hand; display: block; height: 257px; margin: 0px auto 10px; text-align: center; width: 400px;" /></span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;">This pizza has tomato paste, salami and cheese.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk0EVx1B15hoy1O58OPpaa2m0_mY8cvHiMMU93VI3jLn1Aayro1vxw0meY-2w78C6AAOgIDsovCUX6LCZoyh7Xd-y6NPYRuyD948EhG2xndgCYSOm8htSzVdb2xTxXPS5I8F9E0PsqyXQ/s1600-h/SalamiCheese.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5262898239283498082" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk0EVx1B15hoy1O58OPpaa2m0_mY8cvHiMMU93VI3jLn1Aayro1vxw0meY-2w78C6AAOgIDsovCUX6LCZoyh7Xd-y6NPYRuyD948EhG2xndgCYSOm8htSzVdb2xTxXPS5I8F9E0PsqyXQ/s400/SalamiCheese.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;">This is a sweet pizza with mascarpone cheese and yohurt mixed with some icing sugar and apples and some brown sugar on the top.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU3KXSg8ZANp6_78GkZujP7AHDYhm3457Nb79sEzdbS4Pv9z2ihO_1P6rVZfXNu9anhy2Jh3DOHvwmaiXmnSBRAFmkZsff3u4wkALX2x_kEsQmw6wteEb-KnjMZRgA9b_8ICfxgbHq1Ls/s1600-h/Sweet.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5262900868159274898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU3KXSg8ZANp6_78GkZujP7AHDYhm3457Nb79sEzdbS4Pv9z2ihO_1P6rVZfXNu9anhy2Jh3DOHvwmaiXmnSBRAFmkZsff3u4wkALX2x_kEsQmw6wteEb-KnjMZRgA9b_8ICfxgbHq1Ls/s400/Sweet.jpg" style="cursor: hand; display: block; height: 305px; margin: 0px auto 10px; text-align: center; width: 400px;" /></span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;">~ BASIC PIZZA DOUGH ~</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 3/4 Tsp Salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tsp Instant yeast</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tb sugar - FOR GF use agave syrup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Semolina/durum flour or cornmeal for dusting</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Day 1</u></b></span><br />
<br />
<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add the oil, sugar and cold water and mix well in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">NOTE: If the dough sticks to your hands, then dip your hands into the flour again.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Transfer the dough balls to the lined jelly pan and mist them generously
with spray oil. Slip the pan into plastic bag or enclose in plastic
food wrap.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Put the pan into the refrigerator and let the dough rest overnight or for up to three days.</span></li>
</ol>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Day 2</u></b></span></div>
<ol>
<li style="font-family: Arial, Helvetica, sans-serif;">On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. </li>
<li style="font-family: Arial, Helvetica, sans-serif;">Dust the counter with flour and spray lightly with oil. </li>
<li style="font-family: Arial, Helvetica, sans-serif;">Place the dough balls on a floured surface and sprinkle them with flour. </li>
<li style="font-family: Arial, Helvetica, sans-serif;">Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. </li>
<li style="font-family: Arial, Helvetica, sans-serif;">Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.</li>
<li style="font-family: Arial, Helvetica, sans-serif;">At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).</li>
<li style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBVwI6gCQh4a-eNcGusyLeL5lZY4JrSaxqOKagxaulgP2DomdJe_VexYT4IfUhndYBNWR1eeCCwruGoh8TwOp55BeNdZX4UpnMrwpE3bfcEqerqXlC11FXLdralcxS3Ciu1rMssuDufoY/s1600-h/dough.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5262900854472200002" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBVwI6gCQh4a-eNcGusyLeL5lZY4JrSaxqOKagxaulgP2DomdJe_VexYT4IfUhndYBNWR1eeCCwruGoh8TwOp55BeNdZX4UpnMrwpE3bfcEqerqXlC11FXLdralcxS3Ciu1rMssuDufoY/s400/dough.jpg" style="cursor: hand; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 363px;" /></a></li>
<li style="font-family: Arial, Helvetica, sans-serif;">NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.</li>
<li style="font-family: Arial, Helvetica, sans-serif;">Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Flatten and toss it.</li>
<li style="font-family: Arial, Helvetica, sans-serif;">When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.</li>
<li style="font-family: Arial, Helvetica, sans-serif;">Lightly top it with sweet or savory toppings of your choice.</li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigNldDHKfYkIFus74wtEjUKMBvDw0gg7IppGI2RN67MqlRKQ75YIayst8Io8Q6Rm05tUoYmOB1WgVVpq9IXDsy7tM0oTf9URNznut_gtXUXPj065i6yXMsiQJV7Qf9wJnUduYv0GV6FXA/s1600-h/Fillings.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5262898225221456866" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigNldDHKfYkIFus74wtEjUKMBvDw0gg7IppGI2RN67MqlRKQ75YIayst8Io8Q6Rm05tUoYmOB1WgVVpq9IXDsy7tM0oTf9URNznut_gtXUXPj065i6yXMsiQJV7Qf9wJnUduYv0GV6FXA/s400/Fillings.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn82XZ8NEVZ4xVVnq5XNNuJKmmtOndola04WrCA5N_IjlNZVMV30w1W69HDdeKBFfbxIfFP1Owdfj163Yzio7V_9Yx45zh7tlJ7ngZPPrNAZYGIuAnALRMdCtIzUJwXjiRnQfODp4y6Rg/s1600-h/UnbakedPizza.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5262900874108771714" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn82XZ8NEVZ4xVVnq5XNNuJKmmtOndola04WrCA5N_IjlNZVMV30w1W69HDdeKBFfbxIfFP1Owdfj163Yzio7V_9Yx45zh7tlJ7ngZPPrNAZYGIuAnALRMdCtIzUJwXjiRnQfODp4y6Rg/s400/UnbakedPizza.jpg" style="cursor: hand; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.</span></li>
</ol>
<div>
</div>
My Food Safarihttp://www.blogger.com/profile/12500664868691596134noreply@blogger.com7tag:blogger.com,1999:blog-6297409946134931811.post-46135359517091244742008-09-28T12:39:00.013+10:002013-04-02T18:59:35.114+11:00Happy Birthday<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0K9h1RRihccq8yRmBouGYQABIy02RA_LN54paCysILhExaBsmyFs36x9H3cLpgmZg1F49BWzh9Zsq5oq4Ue_6_-XO3x7uC_uQUfolUN3JY38b_sHEQaM7Chgp0fPmJJf-zT8zI1BBDvc/s1600-h/Cake1.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5250897874408485874" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0K9h1RRihccq8yRmBouGYQABIy02RA_LN54paCysILhExaBsmyFs36x9H3cLpgmZg1F49BWzh9Zsq5oq4Ue_6_-XO3x7uC_uQUfolUN3JY38b_sHEQaM7Chgp0fPmJJf-zT8zI1BBDvc/s400/Cake1.jpg" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /></span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;">My husband's birthday is this week. So I've made him this birthday cake this week end. He loves chocolate(but of course that's not his first love) and so I am making a Chocolate Almond Cake for him. It turned out almost like a chocolate mud cake. But it's lighter and moist but still rich.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Ingredients</u></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">250 grams of chocolate</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">125 grams unsalted butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">250 grams semi sweet chocolate</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup orange juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 eggs, separated</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">200 grams almond meal</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup castor sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Steps</u></b></span><br />
<br />
<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Line 20 cm round tine and preheat oven to 170C.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Put the butter and orange juice in a saucepan and heat over low heat until the butter has melted. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Take of the heat and add chocolate. Stir until all the chocolate has melted.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Beat the egg whites in a separate bowl and gradually add 1/2 cup of the castor sugar until soft peak. Leave this for later.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Beat the egg yolks with the other 1/2 cup of castor sugar until light and creamy. Beat in the cooled chocolate & butter mixture.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Fold in the almond meal. Fold in the beaten egg white.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Pour in tin and bake for about 45 - 50 minutes.</span></li>
</ol>
<br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj73ZFHJ2ZlVNa2ER857bjrm-awvUF772P0CpIHCm4g5tEJLgfIVsZz8uVhGaK-jlZNYRYE1IStVf-XFdV7Pjr0rog9G9YUjua1RgDtCtjucDRmCbhb1LVBNMbYImZuTfVE2QuVeJbwQqo/s1600-h/Slice+of+cake.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5250897880212099026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj73ZFHJ2ZlVNa2ER857bjrm-awvUF772P0CpIHCm4g5tEJLgfIVsZz8uVhGaK-jlZNYRYE1IStVf-XFdV7Pjr0rog9G9YUjua1RgDtCtjucDRmCbhb1LVBNMbYImZuTfVE2QuVeJbwQqo/s400/Slice+of+cake.jpg" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /></a> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I decorated it with dark chocolate ganache and white chocolate ganache. The ganache is chocolate melted in hot cream. I do not have the exact measurement of cream to chocolate. </span>My Food Safarihttp://www.blogger.com/profile/12500664868691596134noreply@blogger.com4tag:blogger.com,1999:blog-6297409946134931811.post-51324825952004179652008-09-28T10:58:00.013+10:002013-04-02T19:00:10.234+11:00Avacado, Mango, Tango<span style="font-family: Arial, Helvetica, sans-serif;">I've just started work recently after being a stay at home mum for four years. So I do not get the time to surf the internet as often as before. For September's Daring Bakers' challenge, I assumed that posting date is the last day of the month. So I was going to do it this week end. I found out yesterday after visiting FBB's website that it was yesterday. So, I made my lavash about 2 hours ago. This month's challenge was hosted by <a href="http://www.shellyfish.wordpress.com/">Shellyfish</a> . These are the short description of steps to make lavash (to view the full description, I'm sure shellyfish would post it on her site) :-</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Makes 1 sheet pan of crackers</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">* 1/2 tsp (.13 oz) salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">* 1/2 tsp (.055 oz) instant yeast</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">* 1 Tb (.75 oz) agave syrup or sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">* 1 Tb (.5 oz) vegetable oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1. In a mixing bowl, stir together the flour, salt yeast, sugar, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxP6WIiUWM1JCp7knMeykwMxFZ-n4SffzUn1qwHYcblEMUWtyzy2umL9NfGuGzLsjtdXJv86jBONBQyl8wnzoLJc2F0KooBIBeiH-Etqn5JW2moPUOo8rmhJdTiWLWgWTdffX17vbVTY/s1600-h/Ingredients.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5250886996995604834" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxP6WIiUWM1JCp7knMeykwMxFZ-n4SffzUn1qwHYcblEMUWtyzy2umL9NfGuGzLsjtdXJv86jBONBQyl8wnzoLJc2F0KooBIBeiH-Etqn5JW2moPUOo8rmhJdTiWLWgWTdffX17vbVTY/s400/Ingredients.jpg" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /></span></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes. The dough should not be tacky.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC4MTHOuMVh3DuyTEWxzHV94_iZ7RdtLHqgPBJ4eJfHompbrt4u3Y5nfAlzTpcjxv3zNV-R3QQL-icTRL_nCN2ypkidg6KU1n1Cs6LYufxGclJ8rj9HYdPuu9PXui_FYrW7rv78wDE6ko/s1600-h/Dough+Before+After.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5250884946848791954" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC4MTHOuMVh3DuyTEWxzHV94_iZ7RdtLHqgPBJ4eJfHompbrt4u3Y5nfAlzTpcjxv3zNV-R3QQL-icTRL_nCN2ypkidg6KU1n1Cs6LYufxGclJ8rj9HYdPuu9PXui_FYrW7rv78wDE6ko/s400/Dough+Before+After.jpg" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /></span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4. Roll the dough to about 15 inches by 12 inches. But I manage to roll into 1 1/2 sheets. One thicker and the other thinner. You might need to rest it every 5 minutes so that it relaxes and does not shrink back. Dust the top with some flour.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Transfer onto tray.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDSi3bJX3Xgfx8zJ8TXc084VFEHuk_IhyphenhyphenAeGzDyRzhexRyyJcEV0KW_F4uHZTYBg-tTUUGzTczNwFCHKJ_GNCkttY7vLcsNm2RxgS1BIkzzoqycaVl4Okk3H-eKgKe7Oukgkc_f0EgUmo/s1600-h/RolledDough.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5250878786746493458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDSi3bJX3Xgfx8zJ8TXc084VFEHuk_IhyphenhyphenAeGzDyRzhexRyyJcEV0KW_F4uHZTYBg-tTUUGzTczNwFCHKJ_GNCkttY7vLcsNm2RxgS1BIkzzoqycaVl4Okk3H-eKgKe7Oukgkc_f0EgUmo/s400/RolledDough.jpg" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /></span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">5. Preheat the oven to 350 degrees Fahrenheit(I used 180 degrees Celcius) with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough. I used sesame seeds on the thin dough and cumin seeds, sesame seeds and cracked pepper on the thick dough. I cut the dough using a pizza cutter. You can leave it in one piece and break it after baking.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">6. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">7. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd0a6CSjcfy9Xq_LOvwiuXphrnIZ5fE-qI5xcwUi9WQdfaUgzqysgZa-XSUSVWNzW88dnpOIqo9SB3ITtTUy_NGqXGsRDbNVFVb3la4-DmFQGvAG7YMaI9OtByZ7lvV5qgNZKX-f4RwRA/s1600-h/Ready+to+eat.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5250878788716307634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd0a6CSjcfy9Xq_LOvwiuXphrnIZ5fE-qI5xcwUi9WQdfaUgzqysgZa-XSUSVWNzW88dnpOIqo9SB3ITtTUy_NGqXGsRDbNVFVb3la4-DmFQGvAG7YMaI9OtByZ7lvV5qgNZKX-f4RwRA/s400/Ready+to+eat.jpg" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /></span></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">These lavash can be served with dips or salsa. Mangoes are starting to get into season. So I've made 2 salsa to go with it. I've used mango and avacado in one and avacado, seeded tomato and capsicum in another. Mixed it with some olive oil, squeeze of lemon juice and salt. Could add some red onions, herbs and chilli too. Tasty, healthy and yummy. Big hit with the kids.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients used for my salsa.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRw80Qxfh_63o0ZirRSJ1gvj-fEwJ06xsRo40kzHzv_hOhm3H-N1-Lb-ibcL-i7sfoP6mcw3aA3OJoPXkxcL-U5lTbSkYbH2HweqVmg6LF1z_ke38dDfxsGCSk4kiBfuFboIjn63XSIC4/s1600-h/Salsa+Ingredients.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5250878787984084210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRw80Qxfh_63o0ZirRSJ1gvj-fEwJ06xsRo40kzHzv_hOhm3H-N1-Lb-ibcL-i7sfoP6mcw3aA3OJoPXkxcL-U5lTbSkYbH2HweqVmg6LF1z_ke38dDfxsGCSk4kiBfuFboIjn63XSIC4/s400/Salsa+Ingredients.jpg" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /></span></a>My Food Safarihttp://www.blogger.com/profile/12500664868691596134noreply@blogger.com4tag:blogger.com,1999:blog-6297409946134931811.post-32449519205905064622008-08-30T07:36:00.013+10:002008-09-06T20:08:08.607+10:00Daring Bakers Challenge #3This month the challenge was host by Tony & Meeta of <a href="http://whatsforlunchhoney.blogspot.com/">http://whatsforlunchhoney.blogspot.com/</a> and this month's challenge was Chocolate Éclairs by Pierre Hermé. The recipe can be found on Meeta's blog. <br />After the first 2 challenges, it is a relief to get something that I am familiar with. I have baked choux pasty many times so it was nothing new to me. Except the convoluted way of making way of making the chocolate glaze. It was a 2 part process and I've always made it all in one. Anyway it tasted the same as the one part process that I always make. The other thing this recipe is different to the one that I use is that the oven door is set ajar after 10 minutes which I did not follow. Instead, when the eclairs are nearly done (say another 5-10 minutes to go), I take them out and make a small slit on the side and put them back in the oven for the last 5-10 minutes. And mine always comes out nicely puffed up and crisp and no problem of deflating.<br />I waited till the last minute to make these because I made a big batch of round choux pasty just 1 week before the challenge was announced.<br />This is my result of the challenge :-<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpxwzFS4HmjQZzLBkxzUMt3LSk8r0H2VIrn2gLdblBlkEvdJv_TiWqp7OSqmwK7DjeQiriHfsDyMqPDnDJXizRUZQ3IcJYm-FiBuQpaTJ1w2eY_1iMjd-qi1bO4eyHbW8A_ekbX9pMACU/s1600-h/puff+pastry1.jpg"><img id="BLOGGER_PHOTO_ID_5240291338765328514" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpxwzFS4HmjQZzLBkxzUMt3LSk8r0H2VIrn2gLdblBlkEvdJv_TiWqp7OSqmwK7DjeQiriHfsDyMqPDnDJXizRUZQ3IcJYm-FiBuQpaTJ1w2eY_1iMjd-qi1bO4eyHbW8A_ekbX9pMACU/s400/puff+pastry1.jpg" border="0" /></a>My Food Safarihttp://www.blogger.com/profile/12500664868691596134noreply@blogger.com5tag:blogger.com,1999:blog-6297409946134931811.post-44328978112016146252008-07-31T01:00:00.007+10:002008-07-31T19:55:33.026+10:00Daring Bakers Challenge #2<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Kro8EzPQ1_RpFTqBIfeJYO8y1gEmhdoYlYBu8yRcaw_0HGfhUd1YY3C37HXq1XEdBwhtAQrnFMaaB6QCox4vjFkf4XTr8m5MLmvNj5G2kZx7NPVAbljiTzP-1fXrKIXBcCkq0G_zwcU/s1600-h/mini+2.jpg"><img id="BLOGGER_PHOTO_ID_5225373751543122898" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Kro8EzPQ1_RpFTqBIfeJYO8y1gEmhdoYlYBu8yRcaw_0HGfhUd1YY3C37HXq1XEdBwhtAQrnFMaaB6QCox4vjFkf4XTr8m5MLmvNj5G2kZx7NPVAbljiTzP-1fXrKIXBcCkq0G_zwcU/s320/mini+2.jpg" border="0" /></a><br /><br />My second Daring Bakers challenge is Filbert Gateau with Praline Buttercream. When I first read it, I did not know what Filbert is... sounds like a person's name. I let my fingers do the walking (ie. google) and found out that filbert is hazelnut. This recipe has as many steps as the first challenge.<br /><br />It require us to layer a two inch cake into 3 layers. That is a challenge for me. So I decided to make a thin layer, cut and stack them on top of each other. Then cut them into mini round cakes using round cutters. The challenge with that is getting a smooth finish around the sides which I could not do(as you can see from the photos). I also omitted the butter in the praline buttercream and it turned out the way I like it.<br /><br />I like the cake but next time I might use ready bought almond meal to save time and effort. The recipe can be found on this <a href="http://melecotte.blogspot.com/2008/07/filbert-gateau-with-praline-buttercream.html">link</a>.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz3dGlY1he7j4dkB5qoQdHFupcFNoA702UfrP8U039I-FatcV9tPls4okZOTyU8eJkm305zBYFZSLp6EZfeaGnA1dqFSvytwsC6P_XSU1OXWBUqEi_aDHlytsKHg99s6hiAcG5Mo2S4qY/s1600-h/mini+cakes.jpg"><img id="BLOGGER_PHOTO_ID_5225373749978564242" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz3dGlY1he7j4dkB5qoQdHFupcFNoA702UfrP8U039I-FatcV9tPls4okZOTyU8eJkm305zBYFZSLp6EZfeaGnA1dqFSvytwsC6P_XSU1OXWBUqEi_aDHlytsKHg99s6hiAcG5Mo2S4qY/s320/mini+cakes.jpg" border="0" /></a>My Food Safarihttp://www.blogger.com/profile/12500664868691596134noreply@blogger.com14tag:blogger.com,1999:blog-6297409946134931811.post-72838056362924542812008-07-24T17:05:00.010+10:002013-04-02T19:00:41.205+11:00Fresh versus FrozenDo fresh vegetables and fruits contain more minerals and vitamins compared to frozen ones? Lately, there has been reports to state that frozen is just as good if not better than fresh because it is snap frozen quite soon after harvesting. Is it true or are the reports conducted by the frozen food companies? I don't know.<br />
<br />
I normally buy fresh. But I saw these frozen blueberries and mixed berries at the supermarket for AUD$3.90 for 450 grams. Much cheaper than the fresh ones even when berries are in season. And it's winter so I cannot even get fresh blueberries.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMNlQXraF2twbYeeGwVjLETsjNAg2l7M-hO_4YBwxqMx2Lx-W0do4zv2Udi1cxnfAF9tVsi8B9lK72CqektF7Gd9iZWM7j7RFd2diLfij7GQ8SJbr5jVkmb0WnPZOsyt09RBzXEEBE4AM/s1600-h/Berries.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5226478669885096626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMNlQXraF2twbYeeGwVjLETsjNAg2l7M-hO_4YBwxqMx2Lx-W0do4zv2Udi1cxnfAF9tVsi8B9lK72CqektF7Gd9iZWM7j7RFd2diLfij7GQ8SJbr5jVkmb0WnPZOsyt09RBzXEEBE4AM/s400/Berries.jpg" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
So, I've made some blueberry muffins following the recipe on the packet. Normally, I reduce the sugar in recipes but not this time. And it turned out to be just the right sweetness for me. I omitted white chocolate bits as I did not have any in the pantry. I think if I added white chocolate bits then I might reduce the sugar. It turned out moist and soft. I might try with wholemeal flour next time.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8pHF5srtCIyBIewS8clNyWrFeM0MwRQzXDRo_GaW3ez4VYGDZIDbRSwkirPJv2FOCyXqVfjO5R8zc-_4o8O-NNLnrf1AnVlrZl9T3jium5nXkZowprWzbD9YWJhdIofhWY2GakJ0hav8/s1600-h/muffins2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5226478692871731266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8pHF5srtCIyBIewS8clNyWrFeM0MwRQzXDRo_GaW3ez4VYGDZIDbRSwkirPJv2FOCyXqVfjO5R8zc-_4o8O-NNLnrf1AnVlrZl9T3jium5nXkZowprWzbD9YWJhdIofhWY2GakJ0hav8/s400/muffins2.jpg" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
Ingredients :<br />
1 cup frozen berries<br />
2 cups self raising flour<br />
3/4 cup firmly packed brown sugar<br />
1/2 cup white chocolate bits<br />
1 egg, lightly beaten<br />
3/4 cup buttermilk<br />
1/2 cup vegetable oil<br />
1 tsp vanilla extract<br />
<br />
Method: <br />
<ol>
<li>Pre-heat oven to 180 degrees Celcius.</li>
<li>Sift all dry ingredients into a large bowl. </li>
<li>Stir in everything else. </li>
<li>Spoon mixture into muffin trays.</li>
<li>Depending on the size of the muffins, bake from 20-30 minutes.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaK2TYAJ1Fr3Cw-9DszlDsNyXxdYwJE6uI616BRIhku6xElJV8Mmh-6mvVMZS_z0wV_t6-lSDYet8neKyzbsvd0IGrGoT2v-IjxNvnrQRgbZdrqNUAIu6EPQQ1SJBxQ10KtE8nY6oKpMs/s1600-h/mini+trays.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5226478693295975298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaK2TYAJ1Fr3Cw-9DszlDsNyXxdYwJE6uI616BRIhku6xElJV8Mmh-6mvVMZS_z0wV_t6-lSDYet8neKyzbsvd0IGrGoT2v-IjxNvnrQRgbZdrqNUAIu6EPQQ1SJBxQ10KtE8nY6oKpMs/s400/mini+trays.jpg" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /></a>My Food Safarihttp://www.blogger.com/profile/12500664868691596134noreply@blogger.com4tag:blogger.com,1999:blog-6297409946134931811.post-64895148324100580942008-07-22T18:40:00.007+10:002013-04-02T19:00:59.198+11:00Inside Out Sushi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgx2vzvEJmnemdHtv2VlQnGhxSABq3Mi2SraOWZJvo2HBcCRQvODMVit6asEGVHs8IsbqozSe7RQreoaov8pekiGSxwVxs4BFbS9h4q_WGObSxEI-RRhoY9lnKESKONIQ6_vNd5_JXAeI/s1600-h/sushi+serving.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5225766081603523602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgx2vzvEJmnemdHtv2VlQnGhxSABq3Mi2SraOWZJvo2HBcCRQvODMVit6asEGVHs8IsbqozSe7RQreoaov8pekiGSxwVxs4BFbS9h4q_WGObSxEI-RRhoY9lnKESKONIQ6_vNd5_JXAeI/s320/sushi+serving.jpg" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /></span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sushi is one of our favourite food. My kids can go through lots of it which I am happy about since it is healthy and full of Omega 3(salmon). My son's homework this week was to cook a healthy meal with the family and document the process and he suggested sushi. I have made sushi a few times and I've always made the normal ones with the nori sheet on the outside. Have you ever wondered how they make the inside out sushi? I have and this is my first time making the inside out sushi. I learned this from the Nintendo DS game, Cooking Guide. Far out, eh?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaBjUUd3cjLj7iT4VXYUMH0qYs1l0um7vNnQLHgaYRCTC_6u1n1wVhifQ06_6gCdacUPWcJPuA5oMEBhONMJnN4hrrWGksI4TgYgrlZjhh3jTgdR2_5Whp5wGe8gfGD7yJ4JGKCtd_cb0/s1600-h/sushi+trays.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5225766077453417858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaBjUUd3cjLj7iT4VXYUMH0qYs1l0um7vNnQLHgaYRCTC_6u1n1wVhifQ06_6gCdacUPWcJPuA5oMEBhONMJnN4hrrWGksI4TgYgrlZjhh3jTgdR2_5Whp5wGe8gfGD7yJ4JGKCtd_cb0/s320/sushi+trays.jpg" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /></span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;">The way to do this is putting a cling wrap on the bamboo roller and then spread the rice on it. Roll the ingredient with the nori sheet and place this on top of the rice and roll like normal sushi. Remove the cling wrap after the sushi is cut. Ta da! I use the packet sushi powder to flavour the rice instead of making my own vinegar and sugar mixture.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvKxuzIeZLzZ39LOPKNlh4JTR4XcGgp_7aRN0bq2IBMH7k7QaGbo3txHy0OqNmQA9qMemn6NGSVi29kgDUPnXafXO6VCFJehrzIhQIyUsCbTFv6oDAvzCsiSKIVVrhwB9YgfI1OGN8xvU/s1600-h/sushi+making.png"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5225765185494885954" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvKxuzIeZLzZ39LOPKNlh4JTR4XcGgp_7aRN0bq2IBMH7k7QaGbo3txHy0OqNmQA9qMemn6NGSVi29kgDUPnXafXO6VCFJehrzIhQIyUsCbTFv6oDAvzCsiSKIVVrhwB9YgfI1OGN8xvU/s400/sushi+making.png" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /></span></a>My Food Safarihttp://www.blogger.com/profile/12500664868691596134noreply@blogger.com2tag:blogger.com,1999:blog-6297409946134931811.post-80856504187833643002008-07-09T14:05:00.013+10:002013-03-30T18:04:51.072+11:00Phillip Island<span style="font-family: Arial, Helvetica, sans-serif;">The kids are having their term holidays. Initially, we were going to go skiing but there has not been good snow falls. Last week, no lifts were operating on the mountains which means not enough snow for skiing. So we went to Phillip Island instead, which is just 1.5 hours away from Melbourne. What's there in Phillip Island? There's the penguin parade, fishing, seals colony, grand prix circuit(for motorbike), koala conservation park and other attractions.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">On the way there, we visited the Australian Garden in Cranbourne. These are pictures of it.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDwm6br-WSecABJjjCVndEmFEPnO7d05nl5Z6frUETpGOePtRk3UFACuxKR29U0VGUBrOzHaMPCDZ24lIrO1Nt_fwb80W47lVc0xSzRKMZp3rj0P5hBSWLrAY1bM_AiGYRgnoRZ0SQTBU/s1600-h/creek.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5220876657016496930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDwm6br-WSecABJjjCVndEmFEPnO7d05nl5Z6frUETpGOePtRk3UFACuxKR29U0VGUBrOzHaMPCDZ24lIrO1Nt_fwb80W47lVc0xSzRKMZp3rj0P5hBSWLrAY1bM_AiGYRgnoRZ0SQTBU/s320/creek.jpg" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></span></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbu_wNk3IqXe3BOodnDN0iWId_BbNd2LjtCszOxxBlJzUcgh5Wa-1TPiSOJG9sSlR36KGme_6aFIdXo0Ybcd34MChQFRyNY9foi7uDlJjwlfkUXdBI5BQ__JB6jMxKSj2kJHW45hsPT4U/s1600-h/dessert.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5220876661963332226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbu_wNk3IqXe3BOodnDN0iWId_BbNd2LjtCszOxxBlJzUcgh5Wa-1TPiSOJG9sSlR36KGme_6aFIdXo0Ybcd34MChQFRyNY9foi7uDlJjwlfkUXdBI5BQ__JB6jMxKSj2kJHW45hsPT4U/s320/dessert.jpg" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></span></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The peligans at San Remo, before crossing the bridge over to Phillip Island. They are creatures of habit, arriving everyday at 12 noon to be fed.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMU8LmeGdxYn9fAL3ZjASyouzAO2p1uE9Z-tNQtIdchpdUsczcCqCrg2KuKPnUCXPgTfRNKl3r94Ly_6S2K1Twb4l8syQjiaJxX3mdi7jQarItsYhW0HrJ3NCTInPFtoP1nl7qQdqBH14/s1600-h/peligans.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5220876675059612274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMU8LmeGdxYn9fAL3ZjASyouzAO2p1uE9Z-tNQtIdchpdUsczcCqCrg2KuKPnUCXPgTfRNKl3r94Ly_6S2K1Twb4l8syQjiaJxX3mdi7jQarItsYhW0HrJ3NCTInPFtoP1nl7qQdqBH14/s320/peligans.jpg" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></span></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The views from our hotel. So serene and peaceful.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ8KEv3zpJaYDiNR_8jmSoXUog7h5h7dygX2kmonJwlgyzUVDmlf5me8O6WX-qtihJ_d7_THaS0cQYpVfuMIyyLgEwyFzQuSwa81NVePovP5gi-BvCbBvF3lSrSkmHhtMIL6MiPprXZL4/s1600-h/Beach2.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5220870017615586866" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ8KEv3zpJaYDiNR_8jmSoXUog7h5h7dygX2kmonJwlgyzUVDmlf5me8O6WX-qtihJ_d7_THaS0cQYpVfuMIyyLgEwyFzQuSwa81NVePovP5gi-BvCbBvF3lSrSkmHhtMIL6MiPprXZL4/s320/Beach2.jpg" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /></span></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The jetty where we tried to fish from. We did not catch any fish. My oldest son is keen on fishing and prefers the jetty to a fish farm where the only way not to catch a fish is if your fishing rod is out of the water.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOqLntHP8UmFhozHe68HERmQhYJZG5HUfvdCJCuS9FHAp8MnknZByfQbxmz6B6dfwZj3z9usqXT3vMk0RjWuxvPRDuIgExJ64vuEOgozvK-JJWE8KH6AzuGk0VlybV6W0DYmSIyds84s4/s1600-h/Jetty.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5220869994972747538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOqLntHP8UmFhozHe68HERmQhYJZG5HUfvdCJCuS9FHAp8MnknZByfQbxmz6B6dfwZj3z9usqXT3vMk0RjWuxvPRDuIgExJ64vuEOgozvK-JJWE8KH6AzuGk0VlybV6W0DYmSIyds84s4/s320/Jetty.jpg" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /></span></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Some excitement for the day. Go kart racing. This was fun. We went round the circuit for 10 minutes and going at a speed of 45kph. That might seem slow in a normal car but on these go karts, it feels fast.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAKHn2BfmjohAHcM8PVffNav06nOcZfWziq_r-Hk2yKcyLUvn12FboDT6X0xXv-e-rKT6J243k_6yzMRNiJp5xvX90GE6pOabpQhaE2JANejMSyjZQy42Xct4cNJevx1B7ogb0iuSBt44/s1600-h/gokart2.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5220870006201619474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAKHn2BfmjohAHcM8PVffNav06nOcZfWziq_r-Hk2yKcyLUvn12FboDT6X0xXv-e-rKT6J243k_6yzMRNiJp5xvX90GE6pOabpQhaE2JANejMSyjZQy42Xct4cNJevx1B7ogb0iuSBt44/s320/gokart2.jpg" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /></span></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This is an amazing place(Amaze N Things), full of interesting things and illussions.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqGyIflEjIEs045PoolqHGw8OJnxXoASECvJXv42OU21IAiS4liVqAw5f-KOuo96e0RLzltpVIm1S-9f_mKB4k9zib-8N7x9o9k5ri4_ZBWGmBVfuneXYZIFCh0BqMnTrts01kn_ZK87g/s1600-h/Amazenthings.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5220870008763719618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqGyIflEjIEs045PoolqHGw8OJnxXoASECvJXv42OU21IAiS4liVqAw5f-KOuo96e0RLzltpVIm1S-9f_mKB4k9zib-8N7x9o9k5ri4_ZBWGmBVfuneXYZIFCh0BqMnTrts01kn_ZK87g/s320/Amazenthings.jpg" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /></span></a>My Food Safarihttp://www.blogger.com/profile/12500664868691596134noreply@blogger.com1tag:blogger.com,1999:blog-6297409946134931811.post-12702721371437034912008-06-20T06:40:00.015+10:002013-04-02T19:04:57.229+11:00My First Daring Bakers Challenge<span style="font-family: Arial, Helvetica, sans-serif;">I have seen quite a few bloggers that are members of The Daring Bakers. Initially, I did not know what it was. Curiousity got the better of me and I found out that they(now we) are a group that bakes. There's a challenge every month to complete. This month's challenge was a Danish Pastry Braid.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I was excited when I received the email. But as I was reading the recipe, I started dreading it. I doubted myself. I have not baked such elaborate pastry before. Imagine, the pastry involved making it, put it in the fridge for 30 minutes. Then rolling and folding and back in the fridge for another 30 minutes. Repeat the last step another 3 times. <strong>Then</strong> back in the fridge for 5 hours. <strong>Then</strong> rolling it and make the braid and other pastries. <strong>Then</strong> proof it for 2 hours before baking. But I suppose that is why it is call a challenge. And I suppose I'll learn something new. Da..da..da.. always look at the bright side of life da..da..da.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">As it turns out, I surprised myself. The braid turned out delicious and no drama making the pastry except the long process.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAiHRtmR1GMn8Btbjo3zVV8T4Mz_Fl0KpCbE6AZQueNyC03ObucaRRT0g8PfJ3UyvWZmVoxVZE21A4hySPoAh0UIYZcxKb_plbqrMreJImQ4ZSIhy5OWcU99Gy2_lin1sts20QBecs94/s1600-h/Braid.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5213700471748446962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAiHRtmR1GMn8Btbjo3zVV8T4Mz_Fl0KpCbE6AZQueNyC03ObucaRRT0g8PfJ3UyvWZmVoxVZE21A4hySPoAh0UIYZcxKb_plbqrMreJImQ4ZSIhy5OWcU99Gy2_lin1sts20QBecs94/s400/Braid.jpg" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /></span></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The challenge was to make a braid which is I filled with apple filling. Then with the rest of the pastry I made a assorted Danish Pastry. The other two fillings are custard and black sesame seed paste. They are all delicious.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc2prK0J-WEptxWe-_610Ff3Qqck2QUNJBUUVZdw9qVJ2kiw_DbPIRXOGKwgLKctAkOP-rRKFyEZAWmUCCFewFsqynMeRtgcEESrZuK8xs63w6QulttSy4SuN9eT-ecxxjAB4NTuzAOnw/s1600-h/Assort.jpg"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5213700478941420962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc2prK0J-WEptxWe-_610Ff3Qqck2QUNJBUUVZdw9qVJ2kiw_DbPIRXOGKwgLKctAkOP-rRKFyEZAWmUCCFewFsqynMeRtgcEESrZuK8xs63w6QulttSy4SuN9eT-ecxxjAB4NTuzAOnw/s400/Assort.jpg" style="cursor: hand; display: block; margin: 0px auto 10px; text-align: center;" /></span></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This is the recipe (you have been warned):-</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Makes 2-1/2 pounds dough</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">For the dough (Detrempe)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 ounce fresh yeast or 1 tablespoon active dry yeast</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup whole milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Zest of 1 orange, finely grated</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 teaspoon ground cardamom</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1-1/2 teaspoons vanilla extract</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 vanilla bean, split and scraped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 large eggs, chilled</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup fresh orange juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3-1/4 cups all-purpose flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon salt</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For the butter block (Beurrage)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 pound (2 sticks or 225 grams) cold unsalted butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup all-purpose flour</span><br />
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<strong><span style="font-family: Arial, Helvetica, sans-serif;">DOUGH</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. Sift flour and salt on your working surface and make a fountain.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6. Put it in the fridge for 30 minutes.</span><br />
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<strong><span style="font-family: Arial, Helvetica, sans-serif;">BUTTER BLOCK</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. After the dough has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. Spread the butter evenly over two thirds of the dough, the left side (ie 12 x 13 inches). Fold the left dough to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. The dough now measures roughly 6 x 13 inches.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5. Repeat the rolling and folding 3 more times but without the butter. The 6 x 13 inches dough should be rolled to 18 x 13 inches dough. So the width becomes the length. After every rolling and folding, the dough has to be refrigerated for 30 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.</span><br />
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<strong><span style="font-family: Arial, Helvetica, sans-serif;">APPLE FILLING</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Makes enough for two braids</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces, I used granny smith</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. ground cinnamon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 vanilla bean, split and scraped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup fresh lemon juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 tablespoons unsalted butter</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. Then add the all the other ingredients and sauté until apples are softened and caramelized, 10 to 15 minutes. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. Cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.</span><br />
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<strong><span style="font-family: Arial, Helvetica, sans-serif;">DANISH BRAID</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Makes enough for 2 large braids</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 recipe Danish Dough (see below)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups apple filling, jam, or preserves (see below)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For the egg wash: 1 large egg, plus 1 large egg yolk</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.</span><br />
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<strong><span style="font-family: Arial, Helvetica, sans-serif;">Egg Wash</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.</span><br />
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<strong><span style="font-family: Arial, Helvetica, sans-serif;">Proofing and Baking</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Be patient if you want to try this recipe.</span>My Food Safarihttp://www.blogger.com/profile/12500664868691596134noreply@blogger.com18