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Tuesday, June 21, 2005
Strawberry Cheesecake
Ingredients:
250 g cream cheese, 220 g cream 1 1/2 tbsps gelatin, 3 tbsp water, 1 egg (separate yolk and white), 80 g granulated sugar, 2 1/2 tbsps lemon juice, 140 g digestive biscuits, 60 g melted butter, fresh strawberries (diced)
Preparation:
- Finely crush biscuits. Combine with melted butter. Press into base of 8 inch cake tin. Chill.
- Mix gelatin with water in a bowl. Stand the bowl in hot water until gelatin has dissolved.
Method:
- Whip cream until firm peaks form. Chill.
- Using electric beater, beat cream cheese until smooth. Add egg yolk and sugar. Beat well.
- Stir in gelatin solution and lemon juice.
- Add cream and mix until well combined.
- Beat egg white until firm peaks form. Fold in cheese mixture.
- Divide mixture into 2 parts. Pour 1st half into prepared cake tin, lined with fresh strawberries, filled the tin with the remaining mixture.
- Chill until firm and decorate.
Allow cake to thaw for 5 minute before serving.
MuixyY -::im just so lovable..::- @ 10:21 PM
White Chocolate Raspberry Tart (make 10, 3 cm * 8cm)
Ingredients:
60 g unsalted butter (room temperature), 25 g icing sugar, 1/2 egg yolk, 100g low gluten flour
Filling:
70g white chocolate, 60ml whipping cream, 1tbsp irish cream
Topping:
Raspberries (I use strawberries instead)
Preparation:
Grease ten 3 cm * 8 cm tart baking tins. Set aside.
Sieve well flour and set aside.
Method (crust):
- Beat butter and sugar until smooth. Add egg yolk and stir well.
- Fold in low gluten flour and knead into dough. Wrap in cling wrap and refrigerate for at least 1 hour.
- Preheat oven to 180C for about 10 minutes.
- Take out dough and roll to a thickness of 3mm.
- Cut round crusts slightly bigger than the tart tin. Press gently along edge to fit. Trim excess edges with finger. Refrigerate for 30 minutes.
- Prick holes on tart with a fork. Bake in oven for 10 - 15 minutes until golden. Leave them to cool.
Method (filling):
- Chop white chocolate and melt it in a double boiler. Set aside.
- Beat whipping cream until it stands.
- Stir it into the melted white chocolate. Add Irish cream and stir well. Divide this filling among all the tarts. Refrigerate briefly.
- Take out tarts. Arrange raspberries (or strawberries) on top.
- Serve.
For best result, take the tarts out from the fridge for 20 minutes before serving.
MuixyY -::im just so lovable..::- @ 9:24 PM
Honey Macadamia Biscuits (make 20)
Ingredients:
120 g butter, 60 g soft brown sugar, 180 g plain flour, 3/4 desiccated coconuts, 2 tbsps honey, 1/4 finely chopped macadamia, 1/2 tsp soda powder, 2 tbsps coarse brown sugar
Method:
- Preheat oven to 180C
- Sift plain flour and soda powder.
- Beat butter and sugar until creamy.
- Add honey and beat until combined.
- Add flour, descciated coconut and macadamia and mix to form a dough.
- Knead dough into 2.5cm balls. Press and sprinkle coarse brown sugar on top of biscuits.
- Place biscuits on prepared baking tray (greased, floured or lined with baking paper/aluminum foil)
- Bake for 20 minutes. Cool on wire rack.
Enjoy with a nice cup of coffee.
MuixyY -::im just so lovable..::- @ 8:56 PM
Chawan mushi (serve 4)
Ingredients:
3 eggs, 350 ml chicken stock, 150 ml water, 50 g chicken meat, 4 boiled gingko nuts, 50 g soaked dried mushrooms, 2 crabstick, soy sauce, pepper, spring onion (optional)
Preparation:
Remove fats (if any) chicken meat. Cut into bite size pieces. Marinate with soy sauce and pepper.
Remove roots of mushrooms, tear into easy to eat pieces.
Cut crabstick into bite size pieces.
Making egg mixture:
Break eggs in a large bowl. Stir gently, do not foam.
Little by little, add in chicken stock and water.
To improve texture, strain egg through a net/strainer at least 2 times.
Method:
- Prepare 4 Chawan mushi serving cups. If serving cups with lids are not available, use with aluminum foil to replace.
- Divide fillings into 4 except spring onions, neatly place filling into individual cups.
- Pour in egg mixture.
- Fill a double-boiler pan/wok half full with water.
- When water comes to a boil, place cups in to steam.
- Heat 1-2 minutes on a strong fire, reduce heat and cook for an additional 12-15 minutes.
- If the fire is too strong or if steamed too long, Chawan mushi becomes spongy, loses flavor and attractiveness.
- Insert bamboo stick to check readiness. If clear liquid rises Chawan mushi is ready.
- Take cups out of steamer. Top with spring onion, re-cover.
- Serve.
Chawan mushi is served chilled in summer, hot in winter.
MuixyY -::im just so lovable..::- @ 5:30 PM
Saturday, May 21, 2005
Cheers!
Just shifted everything from the stupid dummy account to my main blogspot account. Didn't knew that one user could have several blogsites under one user name *bleh*
Will try to rush-up all the recipes I have and get this moving.
MuixyY -::im just so lovable..::- @ 5:19 AM
Strawberry Cheesecake
Ingredients:
250 g cream cheese, 220 g cream 1 1/2 tbsps gelatin, 3 tbsp water, 1 egg (separate yolk and white), 80 g granulated sugar, 2 1/2 tbsps lemon juice, 140 g digestive biscuits, 60 g melted butter, fresh strawberries (diced)
Preparation:
- Finely crush biscuits. Combine with melted butter. Press into base of 8 inch cake tin. Chill.
- Mix gelatin with water in a bowl. Stand the bowl in hot water until gelatin has dissolved.
Method:
- Whip cream until firm peaks form. Chill.
- Using electric beater, beat cream cheese until smooth. Add egg yolk and sugar. Beat well.
- Stir in gelatin solution and lemon juice.
- Add cream and mix until well combined.
- Beat egg white until firm peaks form. Fold in cheese mixture.
- Divide mixture into 2 parts. Pour 1st half into prepared cake tin, lined with fresh strawberries, filled the tin with the remaining mixture.
- Chill until firm and decorate.
Allow cake to thaw for 5 minute before serving.
Muixy
White Chocolate Raspberry Tart (make 10, 3 cm * 8cm)
Ingredients:
60 g unsalted butter (room temperature), 25 g icing sugar, 1/2 egg yolk, 100g low gluten flour
Filling:
70g white chocolate, 60ml whipping cream, 1tbsp irish cream
Topping:
Raspberries (I use strawberries instead)
Preparation:
Grease ten 3 cm * 8 cm tart baking tins. Set aside.
Sieve well flour and set aside.
Method (crust):
- Beat butter and sugar until smooth. Add egg yolk and stir well.
- Fold in low gluten flour and knead into dough. Wrap in cling wrap and refrigerate for at least 1 hour.
- Preheat oven to 180C for about 10 minutes.
- Take out dough and roll to a thickness of 3mm.
- Cut round crusts slightly bigger than the tart tin. Press gently along edge to fit. Trim excess edges with finger. Refrigerate for 30 minutes.
- Prick holes on tart with a fork. Bake in oven for 10 - 15 minutes until golden. Leave them to cool.
Method (filling):
- Chop white chocolate and melt it in a double boiler. Set aside.
- Beat whipping cream until it stands.
- Stir it into the melted white chocolate. Add Irish cream and stir well. Divide this filling among all the tarts. Refrigerate briefly.
- Take out tarts. Arrange raspberries (or strawberries) on top.
- Serve.
For best result, take the tarts out from the fridge for 20 minutes before serving.
Muixy
Honey Macadamia Biscuits (make 20)
Ingredients:
120 g butter, 60 g soft brown sugar, 180 g plain flour, 3/4 desiccated coconuts, 2 tbsps honey, 1/4 finely chopped macadamia, 1/2 tsp soda powder, 2 tbsps coarse brown sugar
Method:
- Preheat oven to 180C
- Sift plain flour and soda powder.
- Beat butter and sugar until creamy.
- Add honey and beat until combined.
- Add flour, descciated coconut and macadamia and mix to form a dough.
- Knead dough into 2.5cm balls. Press and sprinkle coarse brown sugar on top of biscuits.
- Place biscuits on prepared baking tray (greased, floured or lined with baking paper/aluminum foil)
- Bake for 20 minutes. Cool on wire rack.
Enjoy with a nice cup of coffee.
Muixy
Chawan mushi (serve 4)
Ingredients:
3 eggs, 350 ml chicken stock, 150 ml water, 50 g chicken meat, 4 boiled gingko nuts, 50 g soaked dried mushrooms, 2 crabstick, soy sauce, pepper, spring onion (optional)
Preparation:
Remove fats (if any) chicken meat. Cut into bite size pieces. Marinate with soy sauce and pepper.
Remove roots of mushrooms, tear into easy to eat pieces.
Cut crabstick into bite size pieces.
Making egg mixture:
Break eggs in a large bowl. Stir gently, do not foam.
Little by little, add in chicken stock and water.
To improve texture, strain egg through a net/strainer at least 2 times.
Method:
- Prepare 4 Chawan mushi serving cups. If serving cups with lids are not available, use with aluminum foil to replace.
- Divide fillings into 4 except spring onions, neatly place filling into individual cups.
- Pour in egg mixture.
- Fill a double-boiler pan/wok half full with water.
- When water comes to a boil, place cups in to steam.
- Heat 1-2 minutes on a strong fire, reduce heat and cook for an additional 12-15 minutes.
- If the fire is too strong or if steamed too long, Chawan mushi becomes spongy, loses flavor and attractiveness.
- Insert bamboo stick to check readiness. If clear liquid rises Chawan mushi is ready.
- Take cups out of steamer. Top with spring onion, re-cover.
- Serve.
Chawan mushi is served chilled in summer, hot in winter.
Muixy
Saturday, May 21, 2005
Cheers!
Just shifted everything from the stupid dummy account to my main blogspot account. Didn't knew that one user could have several blogsites under one user name *bleh*
Will try to rush-up all the recipes I have and get this moving.
Muixy
