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Wednesday, December 28, 2011

Devil Curry


                      Devil Curry is quintessentially a Eurasian dish and 9/10 you will find this served on Christmas or any other celebration in Eurasian households & most Eurasians, like yours truly, will say that their mum, grandmother or aunt makes the best Devil Curry.

                    For me, my aunt makes the best!!! Normally when we cook any kind of curries, it needs a day in the fridge before the taste kicks in so I was very surprised when my aunt made this for me; it tasted good on the day of cooking itself and I resolved that I was going to learn from her and learn from her, I did.

                    Armed with my note book & pencil, I asked her what she used & as she, rattled away, I wrote them down and for her there was no actual measurement; just this & that; etc. etc. but me when I cooked it; I religiously measured what I put in, according to her, of course.  I have always been one who aimed for consistency, not only in baking but also in my cooking.  I wanted to be able to reproduce a dish at the drop of a hat and haha, to block out murmurings from hub & children "It tasted better the last time you made it!!!" Prior to learning from her, I did not really enjoy the Devil Curry I made as I found that it lacked something but, really, couldnt put my finger to the elusive thing.  From her, I learnt the secret to her Devil Curry; was to cook it for about 40 - 60 minutes on real slow, slow fire so that the juice from the chicken will emit into the gravy & till the potatoes are cooked & she used S&W Distilled Vinegar.  No wonder when I cooked b4 I used the local vinegar; so this time round when I cooked it about a month ago, I bought the Heinz brand as I couldnt find the S&W brand then & I was able to gauge the actual difference. Thank you Aunty Lily for this awesome curry and I shall knight you "The Devil Curry Queen". So this is what I came up with. Ophelia.

                     Ingredients

                       "A"
                     125 gm               Shallots approximately 15
                       20 gm               Garlic approcimately 4
                       18 gm                Lengkuas
                       30 gm                Lemon Grass/Serai [3 Serai]
                       20 gm                Fresh Kunyit
                       20 gm                Ginger
                       20 gm                toasted Belacan
                          7 pieces          Buah Keras
-----------------------------------------------------------------------------

                         "B"

                      110 gm                Fresh Red Chillies, remove the seeds
                          5                      *Red Chilli Padi
                       35 gm                  Dried Chillies, remove the seeds [For the dried Chillies
                                                   take a big handful, remove the seeds then weigh 35 gm]
-------------------------------------------------------------------------------

                          "C"

                           1 Tablesp             *Mustard Seeds
                                                        *sufficient Oil for frying
--------------------------------------------------------------------------------

                          "D"

                           1.5 kg                   whole Chicken legs, chop into pieces
                              4                        medium size Potatoes, quartered
                                                        *Water should be slightly below level of the Chicken
                                                           & Potatoes 
---------------------------------------------------------------------------------
                           "E"

                           1 - 1 1/2 Tabsp     S&W Distilled Vinegar
---------------------------------------------------------------------------------

                      Seasoning

                                                 Salt
                       1 level teasp     Ajinomoto [sorry folks she said you have to add some Ajinomoto]
                                                  OR substitute the Ajinomoto for 1/2 - 1 Tablesp Sugar
                      Method
  1. Blend "A" & "B" till quite fine.
  2. *Heat the oil sufficiently hot then add in the *Mustard seeds. Once the Mustard seeds starts popping throw in your blended ingredients & tumis/fry till fragrant.
  3. Add in the chopped chicken & Potatoes & fry for about 5 minutes. 
  4. Add *sufficient water [slightly lower than the level of the meat & potatoes] bring it to a Boil, stirring intermittenly.
  5. Once boiling Reduce fire to the lowest & let it simmer for 40 - 60 minutes; stirring intermittenly so that it doesnt get burnt at the bottom, till potatoes & meat cooked. Half way through add sufficient salt, Ajinomoto OR Sugar.
  6. After 40 minutes check whether Potatoes are soft.  If both are cooked, add the Distilled Vinegar, stir & cook for 5 minutes still on low fire in order for the vinegar to incorporate.  Check for taste. [*If you feel that curry is too thick for you, add some water, bring to boil & Check for taste, adjust if necessary]
                      Notes:-

                      a)  I didnt take the seeds out of the Chilli Padi;

                      b)  *Mustard seeds - when you fry Mustard seeds the oil Must NOT be too hot as they get burnt easily.  Once it starts jumping around, add in the blended ingredients;

                      c)  *Water should not be the same level of the meat & potatoes. This curry should be quite thick as in the picture above.  Thus if you find that the curry is too thick, it gives you room to adjust & add some water & some seasoning.  For me, I love when the curry is quite thick. 

                       d) *Oil for frying the blended ingredients should BE quite alot.  My mother-in-law, a great Peranak cook, used to tell me that when you fry any rempah ie the blended ingredients, there should be sufficient oil otherwise it wouldnt be so fragrant and if you want, you may scoop out the oil after it has been cooked.

                        e) Finally if you see the pictures at the bottom, dont be surprised that you can see two sets of rempah; different from what is written in my method.  The method above is as per my aunt's recipe. Follow that if you like.  In the cooking aspect, I wanted to follow what my Chef used to teach us i.e. Blend ingredients "A" first then scoop it out then blend ingredient "B".  Then fry "A" first till fragrant then add in "B" fry till fragrant then followed by Steps 3 - 6.   My Chef who excels in Thai cooking as his sister in law is a Thai, taught us whenever we fry rempah, to blend "A" & "B" separately then fry "A" first till fragrant then "B".  Although it may entail a bit more work, I do believe it raises the bar AND needless to say I always follow his method as I feel that it gives "A" which has the Belacan in it, a better chance to be more fragrant as it is not over powered by the Chilli portion.





                                             
                                        Till my next post, xoxo, Ophelia.

Monday, December 26, 2011

Carrot cake

              Christmas the day when the infant Jesus was born, is always a special time when families get together first in Church to welcome the birth of our Lord & to pay homeage to God & to the Holy Family & then lovers, families cherishing the time together and like other festivals, the time together means glorious food, laughter & love being spread around.

               Christmas has always been special to me and this year even more so.  Both my children left the family home to stay on their own and as this was their first Christmas in their own homes, we were happy to spend more quality time with each of them so I baked for each of them a Carrot cake with Marizpan carrots for this auspicious day when they celebrate their first Christmas in their own homes with family and their friends and I had so much fun making the Marizpan carrots; even though it was the first time I did the Marizpan Carrots after learning so long ago, & anticipating the "oohs and aahs from them".










                                Till my next post, xoxo, Ophelia

Wednesday, December 21, 2011

My beautiful mum

           Today's the birthday of my late mum & although she has gone up to be with her Lord 16 years ago, she still remains very much alive in my heart.  Rest well mum in the peace you richly deserve.  Thank you for all you and pa did for me lovingly & for grooming me to be the person I am today. You taught me well & I have passed on the values you have instilled in me to my own kids. Ophelia


                                             Till my next post, xoxo, Ophelia

Tuesday, December 20, 2011

Brownie Cheese cake with Orange glaze

                 When better half's birthday was half approaching, I was very excited. I made sure that I kept the eve of his birthday & his birthday itself, free from any cake orders, so that I can spend the eve baking a lovely cake in his honour.  It had to be special for that special person in my life and if it involved making an additional step ie baking the brownies & then inserting them as base for my Cheese cake which was infused with Grand Marnier, it didn't matter as I did allocate both days to be free.

              So this was what I baked for him and the next day ie the birthday itself, I made an Orange glaze which was infused with Grand Marnier & poured the hot glaze on top of the cold cake & allowed it to cool & then refrigerated same!!! It was a wee bit sweet; have to do some R&D & tone it down slightly on next attempt.




                                               The sliced Orange shreds were infused in the Orange Glaze together with the Grand Marnier then I removed same & caramalized with some sugar.

                                  And to my soul mate, thank you for all these years of love, laughter, help, I couldn't have asked for a better half, God bless. Till my next post, xoxo, Ophelia.

TAU FOO FA [another recipe]

            Not too long ago I posted a Tau Foo Fah recipe using agar agar powder and I see alot of interest on this post.  Now I am posting another Tau Foo Fah recipe made from scratch; ie where you grind the soya beans yourself; which may take a bit more effort on your part. 

           I made this Tau Foo Fa recipe a couple of months back but had no time to post on same so today while waiting for better half to buy a couple of things in order for me to bake my last Fruit cake order, I ran out of flour despite buying so many packets of flour during this period.  I saw I had an unopened packet of flour in my pantry and as the manufacturers did not indicate the expiry date on the packet and I can't remember when I bought same as there were so many dashes to the baking ingredient shop during the 3rd half of Nov - Dec 2011, I dont know whether it was bought during this Nov - Dec period or before that, I darent take the risk to use same and opted for a fresh packet. Some people may say I am "stupid" just sieve the flour & see whether they are wevils, it may save a trip but sorry guys, I am not that kind of ppl.  For me when someone orders a cake from me; be it a simple Orange cake or a complicated Mousse cake, my key ingredients, flour, eggs, etc. had to be fresh; there is, simply, no two ways about it; so that in essense, is me as I believe, the mouth is a powerful instrument; it can either make you or break you and if you sell good cakes, albeit a little on the up scale side in terms of cost due to using good liqueur and premium items like Belgium bitter sweet couvertures, if the recipe calls for same, that is your advertisement; word of mouth.

             Again sorry for the digression as it is sometimes good to "talk shop".  Who knows, there might be someone out in blogworld who might, out of the 100 words I "speak" may find 10 that are useful :) Ophelia

             I will start with the syrup first as it needs to cool down first.

           [Ingredients for Syrup

            250 gm           Castor Sugar
            750 ml            Water
                2                  Pandan Leaves, shredded & tie into a knot
                1 slice           Ginger

                     Bring all ingredients of the Syrup to boil in a heavy based saucepan, stirring then simmer for 5 minutes.  Cool].

                  Ingredients for the Tau Foo Fa

                     250 gm         Soya Beans
                   *1900 ml          Water

                          1 teasp     Calcium Sulphate + 20 gm Tapioca Flour + 100 ml Water

              Method for Tau Foo Fa
  1. Rinse the Soya Beans then soak for 8 hours. Then rinse & drain on a siever. 
  2. Blend the Soya Beans through a grinder with 1 litre of water.  Strain through a muslin bag & squeeze the pulp.
  3. Pour the Soya Bean milk in a heavy based pot.  Add the BALANCE of 900 ml water into the pot & stir to incorporate same.
  4. Bring to boil over medium low heat; stirring all the while with a whisk.  Once it has boiled, Reduce fire to low & simmer for 5 minutes.
  5. Meanwhile stir the Calcium Sulphate mixture till well combined.  Pour this mixture into the  ANOTHER POT that you want to set the Tau Foo Fa.  Immediately after the 5 minutes is up, pour into the pot from a *height of 7".  DO NOT STIR. Cover the lid & let it set; probably in 30 minutes.  [TIMING IN STEP 5 IS IMPORTANT. WHILE IT IS SIMMERING FOR 5 MINUTES, GIVE YOURSELF TIME TO STIR THE CALCIUM SULPHATE MIXTURE; POUR THE CALCIUM SULPHATE MIXTURE INTO THE POT YOU WANT TO SET THE TAU FOO FAR & THEN THE SIMMERED TAU FOO FA LIQUID. 
  6. Skim off the foam on top before serving.
                   Notes

                     a) *Pouring from a height of 7" allows the hot liquid to mix the Calcium Sulphate mixture;
                     b) Calcium Sulphate - some ppl say that this is not good for health. I have made both versions of the Tau Foo Fah in my Blog and all I can say is that there is a slight difference in using Calcium Sulphate also known as Plaster of Paris in the cake supply shop and that it is not often I use it but the choice is yours; using agar agar powder or Calcium Sulphate;
                      c) The Chef that taught me this also ask us to remove the skin of the Soya Bean; supposedly not good for gout but then soya is not good for gout but to give her credence, I remove all the skin; one by one and took it a step further by removing the sprout too!!! Dont after that, someone come & tell me that the sprout is also bad and it was indeed tedious.  Thats why I rationalise that I will use Calcium Sulphate; that is the traditional way as how often do I want to do this.  Taste good, kerja banyak!!!


      




                                      Till my next post, xoxo, Ophelia

Sunday, December 18, 2011

Tong Yin

               For the Chinese the last festival which is generally celebrated on 22nd December is very important, if not, more important than the Chinese New Year.  It is the time when most Chinese would clean their homes & either making the Tong Yin from scrath or buy them.  Days of long ago I remember that when ppl were busy in their working lives, they would buy the ready made dough from the wet market but these days ppl are spoilt for choice.  They can buy the ready made Tong Yin & with filling to boot from the supermarkets!!! For us, my late mother-in-law used to make the plain Red & White Tong Yin from scratch & the sugar syrup she made was lovely, rest in peace mum.

               Ingredients for Sugar Syrup

                   1 litre             Water
               120 gm               Rock Sugar
                    1 slice            Ginger, smashed
                    2                    Pandan leaves

                           Boil all together till rock sugar melted.
--------------------------------------------------------------------------

                   Ingredients for Filling

                   100 gm               Peanuts, toasted & ground coarsely
                     25 gm               White Sesame seeds, toasted
                     50 gm                Castor Sugar
                     10 gm                Peanut oil, warm for 30 seconds for easy binding
                     59 gm                Peanut Butter, smooth
                    2 1/2 Tablesp     Hot water

                            Combine all the ingredients for the filling.
--------------------------------------------------------------------------------------

                   Ingredients for Tong Yin

                   175 gm               Glutinous Rice Flour
                     12 gm               Wheat Starch/Tang Mein flour
                    170 - 175 ml      Hot boiling water

                           Combine flours, add sufficient, hot boiling water & mix to form a soft dough. Divide into 2 halves; colour one half with some red colouring. Divide dough to 10 gm balls.

------------------------------------------------------ --------------------------------------

              To assemble
  1. Roll a portion of the 10 gm ball, flatten into a round.  Place a teaspon of filling in the centre, seal & roll into a ball.  Repeat with remaining dough & filling.  Dough is sticky so I rub some glutinuous rice flour on my palms.
  2. Bring a pot of water to boil.
  3. Toss them in boiling water until they float.  Drain well.  Serve with either cold or hot syrup.
       

                                       The balls were not perfect in shape and size but they did taste good.
                I love ginger & adding a slice of ginger to the syrup brings oodles of delight for me.  Till my next post, xoxo, Ophelia.

Tuesday, November 29, 2011

Cake musing


                  Wow had a hectic few days since last Friday. I had 3 cake orders, almost 3 days running, although of course it was booked ahead which allowed me to plan the buying of the ingredients and then baking, frosting and the case of the Trifle Cheese cake, the assembling of the Trifle and the last one, ie the Raspberry Mousse cake.

                 The Raspberry Mousse cake was the easiest of all as being a Mousse cake, there was no baking involved; just a crunchy biscuit base; doing the mousse, setting it overnite and then doing the Raspberry topping the next day.  Having learnt so many types of mousse over the years by an excellent Chef and selling same, I decided that it was high time that I came out from under the wings of my mentors and try my hand at creating something myself and this Raspberry Mousse cake was my first..  I made this in honour of a wedding registration of my child and last week when a regular customer requested me to do a mousse cake, I recommended my Raspberry Mousse cake.  If she had not lived down the road from mine, I would Not have recommended a Mousse cake as the shop that I purchase my ingredients ran out of Ice Cream box as the mousse cake, which had gelatine in it, would probably melt. 


Raspberry Mousse cake


                                                        Trifle Cheese cake



                                                Chocolate Moist cake


                     Till my next post, xoxo, Ophelia

Monday, November 21, 2011

Pandan flavoured butter icing cupcakes

                     One of my neighbours, who buys regularly from me, ordered 40 cupcakes and since I was making them, I decided to make an extra batch for my family.  I wanted to pipe the grass decor on some of the cupcakes and as I didnt have the green food colouring, on a whim I used a teaspoon of the Pandan flavoured essence and though the colour was not vibrant, I was so glad I did, as the butter cream had a pandan flavour to it!!! 











                                 Till my next post, xoxo, Ophelia

Friday, November 18, 2011

Homemade Sausage

                   Wow it has been so long since I made Sausages almost a year ago.  When I was in Sydney early part of this year, I went to a few butcher outlets with my better half in tow, to try to get some Hog casing in a vacuum pack so that I could put them in my check in luggage but was disappointed :) as a friend told me that she brought some back but forgot where she bought same & even though I learnt this 6 years ago, I only managed to do them 5 times as so hard to source the casing.  I called the factory that I used to buy from but they told me that there were no longer selling fresh hog casing but rather were selling protein casing. So after sourcing for almost a year, I was very excited as I found one factory supplying them to the food delis but they were not interested to sell some to a home maker so after much persuasion; he must have heard the plea in my voice, he said he will sell some to me & my better half had to take me to the factory which was so far away and then I pandered him by making some sausages for his breakfast!!! So after making them, I pouched them & grilled a pair for him.  The only thing unpleasant was the cleaning up as I had to sanitize the utensils and equipment but given a choice, I will do it again as nothing beats making things yourself and the reward is when the family appreciates the gesture.

                  If anyone is interested in the recipe, drop a comment here.








                                  Rolling the sausages to dispel the air bubbles so that it does not burst when pouching the sausages in hot water.



                                        Pouching the sausages in hot water



                             Till my next post, xoxo, Ophelia.

Wednesday, November 16, 2011

Strawberry Ice Cream

                 Wow making this Strawberry Ice Cream is taking ice cream making into a whole new ball game; if you are into sweet & slightly sour, you should make this as the taste was awesome; a right balance of sweet & slightly sour & the chopped strawberry bits gave another texture. When I learnt this 8 years ago, I made a note to do this. The only "flaw" is that there is quite a bit of work involved.  Trimming off the leaves from the strawberries, washing & cutting them into small pieces & I like to remove a little of the hard white parts from the strawberries & then making the strawberry coulis & to make this ice cream, you need to make a Cre'me Anglaise which is a custard base & the Strawberry Sauce & these two has to be cooled completely & then put in the fridge until they are real cold; 3 - 4 hours

                   For any of my Muslim friends & visitors, if you are unaware, Kirsh is a Cherry liqueur, so omit same.

                 So let's start first with making the Strawberry sauce.

                 STEP 1 - Strawberry Sauce

                 500 gm                   Srawberry
                   40 gm                   Castor Sugar
                     1 Tablespoon      Raspberry/Strawberry Compound
                     1 Tablespoon      Kirsh, opt

                  Method for Strawberry Sauce
  1. Trim off the leaves from the strawberries.  Wash & then wipe dry.  Cut into small pieces, removing some of the inner white parts.
  2. Place srawerry pieces into a saucepan with the 40 gm of castor sugar & cook over medium low heat, stirring from time to time for 10 minutes until mixture starts to thicken.  Remove from fire & pour into another bowl. If you are using Kirsh, add now, stir to incorporate same then add the Raspberry compound, stir then let it cool to room temperature.  Cling wrap & place in fridge for a couple of hours till it is real cold.
----------------------------------------------------------

                 STEP 2 - Ingredients for Cre'me Anglaise

                 250 ml                 UHT Milk
                     1 teasp           Vanilla Extract
                     5                      Egg Yolks
                   70 gm                 Castor Sugar

               *250 ml                 *cold Whipping Cream

                   Method for Cre'me Anglaise
  1. Whisk manually the Egg Yolks & Castor Sugar till thick & pale.
  2. On Medium Low fire bring the UHT Milk to Almost boiling point [*make sure you dont over boil till you can see quite alot of small bubbles at the sides].
  3. Wait for 3 minutes then gradually pour some hot milk into the beaten egg yolks while stirring then pour in the rest of the hot milk still stirring.
  4. STRAIN this mixture into Another bowl & then place it over a pan of simmering water on MEDIUM Low fire, stirring constantly till it thickens enough to coat the back of a Metal spoon for 3 - 5 minutes.  Dip a Metal spoon & draw a line at the back of the spoon & if you can get a "clean" line, your custard is done.  Make sure you dont over boil as the eggs will then curdle & you wont have a smooth consistency.
  5. Remove from fire & immediately place it in a pot of ice cold water in order to stop cooking process.
  6. Place a grease proof paper/white plastic sheet directly on top of the custard & once it is room temperature, place in the fridge for a couple of hours for it to cool.
  7. Add the cold Whipping Cream to the cold custard, stir to incorporate then add the cold Strawberry Sauce.
  8. Affix the ice cream maker.  Switch on the ice cream maker & once you see *that the paddle is move steady [& Not wobbly] pour the custard through the opening & churn in the ice cream maker according to manufacturer's instructions.
  9. Use a wooden spoon [so you dont scratch the ice cream maker] & transfer ice cream to a tupperware then store in freezer for 2 - 3 hours.


                                         Diced Strawberry & the 40 gm Castor Sugar


                                                 Adding the Raspberry Compound to the Strawberry Sauce

                                          Beaten egg YOLKS & Castor Sugar.  See the yellow bits on the side, that is why you need to Strain the mixture AFTER the hot milk


                                        Placing a plastic sheet OR grease proof paper directly on top of the egg custard, to stop skin formation & after it is room temperature, put it in the FRIDGE for a couple of hours to make it really cold


                              On the left is the cold egg custard; on the right is the Cold whipping cream

                                         Adding the cold custard to the cold whipping cream




                                           Adding the cold Strawberry Sauce, then stirring same.  It is preferable to put all these in a measuring jug so that you can pour it through the opening of the opening of the ice cream maker



                                           I made a Banana Split, the Strawberry Ice Cream are at the back & the front, is my Coffee & Chocolate Ice Cream, scattered some toasted almond nibs & the long brown ones are the remainder of my Chocolate Ganache made which Chocolate couvertures.

                        See my Coffee & Chocolate Ice Cream for more important notes. Traallllaa yr ice cream is ready to be eaten. Till my next post, xoxo, Ophelia

Red Velvet Cupcakes with Cream Cheese frosting

                This post is dedicated to my latest follower, Melinda. Welcome dear, glad to see you in my Blog, xoxo. When I last baked my Red Velvet Cupcakes with Cream Cheese frosting last month for another family birthday celebration, I was kinda disappointed that inspite of using beet root juice as the liquid in my cupcakes, with its firey red colour, the outside of the cupcakes were tinged Orange & not red & the inside was the usual light brown colour!!! So when my aunt requested me to bake the Red Velvet Cupcakes again for her birthday, I was happy that I had another chance to get my act together and when I baked the Red Velvet cupcakes this evening, I added one and a half teaspoon of red food colouring & I couldnt wait to pipe the cream cheese frosting before checking the insides, I bit into a plain cupcake with bated breath and yipeeeeee it was red, inside as well as outside!!!

             Tomorrow I will be piping the Cream Cheese Frosting onto my cupcakes & this time, I can proudly call them Red Velvet Cupcakes with Cream Cheese Frosting.  Here are some pictures of my effort minus the cream cheese frosting.  PS couldnt wait for tomorrow to do the cream cheese frosting, so decided to do same & uploaded pictures of the finished product!!!







                      Dusted a tint of Beet Root powder & it gives a lovely pinkish hue to the cream cheese
                      frosting!!!


                                   And dusted Cocoa powder, doesnt it look fab?


                      Till my next post, xoxo, Ophelia

Tuesday, November 15, 2011

3 Egg steam Custard

                  We went out for dinner recently and one of the dishes that my family loved was the 3 kinds of steamed egg custard so I knew that my next little project was to make this for dinner.  I made this tonight and I was happy that my girl told me that making it myself, I was able to personalise the dish by adding a little fried onion, a dash of Sesame oil, Spring Onion & I couldnt help adding 1 red Chilli Padi for a little more colour & a little "fire" but best of all, she told me she loved it & it tasted better than the one we ate at the restaurant; that remark certainly made my day!!!






  
                  Ingredients

                    200 ml                 Eggs
                    200 ml                 Water
                         1                     Salted Egg Yolk, chop
                         1                     Century Egg, chop
                                                Salt & Pepper
                                                A little Spring Onion
                                                A little fried Onions
                                                Dash of Sesame Oil
                          1/2                 a Red Chilli Padi, opt

                          Beat the eggs, then add the water & beat short while to incorporate.  Add the rest of the ingredients & steam. Steam on medium low fire for approximately 10 - 15 minutes.  Do NOT close the cover of the steamer entirely.  If the fire is too high, your custard wont have a level surface.  Check after 10 minutes to see whether cooked as if you over cook, the texture of the custard wont be silky smooth.

                      Till my next post, xoxo, Ophelia

Sunday, November 13, 2011

Vanilla Ice Cream

                  My top 6 fav ice creams are Coffee & Chocolate ice cream, Chocolate ice cream, Caribbean Banana Rum & Raisin, Strawberry ice cream, Vanilla & Triffle and these are only a few, with the exception of Triffle, of the ice creams that I had the good fortune to learn from a truly, passionate & exceptional Chef.  Somehow the exquisite taste of the Coffee, Caribbean Banana Rum & Raisin, Strawberry & Chocolate ice creams still linger strongly on my mind that I can almost "taste" the exquisite flavours even though I have learnt them more than 7 years ago & didnt practise much because of one failed attempt many years ago with a Strawberry ice cream, when a friend taught me to use 1 kg Strawberries, but alas it didnt turn out well & then the crave to do the ice creams which I learnt & as I am very much a Coffee person, I kicked off doing the Coffee & Chocolate Ice Cream & you find the receipe in my Blog and I think this is the best year of my life as I have had more time to practise things that I learnt so many, many years ago, things like the various breads & ice creams but even though I didnt do some of them, I "kept in touch" with those recipes by reading them constantly until one day I "wake up" with the craved feeling of making them & thank goodness I took good notes to guide me along & some of them in shorthand too as at times during class the Chefs spoke ever so fast that my fingers automatically wrote them down in shorthand and would be flying in my pursuit to get it all!!!

                  Sorry I have this penchant of diverting from the subject matter :)  Ok so let's get the ball rolling. I will start with Vanilla Ice Cream as you need to make a Cream Anglaise or in simple terms, a custard.  Cream Anglaise is made of egg yolks, sugar & hot milk & is the base for ice creams & from this Cream Anglaise it is just a skip & a jump to do other flavours and after typing the Vanilla Ice Cream, I will be moving on to a Strawberry Ice Cream which I made a few evenings ago and I need to make the Cream Anglaise before I can do the Strawberry ice cream.


                                                Vanilla Ice Cream

               Ingredients for Cream Anglaise

               250 ml                    UHT Milk
               1/2                          a Vanilla pod, split lengthwise OR 1 teasp Vanilla extract
                  5                          Egg YOLKS
                70 gm                    Castor Sugar
               250 ml                    *Dairy Whipping Cream [see notes below]

               Method
  1. Bring the UHT Milk & Vanilla pod to "Almost boil" on low medium fire, stirring.  Remove from fire & using a knife scrape out the seeds from the Vanilla pod into the hot milk & let it infuse in the hot milk for 10 minutes. Discard the vanilla pod.
  2. Whisk the egg yolks with the castor sugar in a bowl till thick & pale.
  3. On low medium fire reheat the milk till hot.
  4. Gradually pour the hot milk into the egg yolk mixture while stirring with a whisk.  STRAIN this mixture into another bowl & place bowl over a pan of simmering water on low medium fire while stirring all the while for about 3 - 5 minute. Dip a metal spoon into the custard & draw a line at the back of the spoon.  If you can get an "unbroken" line, your custard is ready. [Make sure you dont over cook this mixture]
  5. Remove from fire & immediately place bowl over a basin of ice cold water for a few minutes to stop cooking process.
  6. Cover the surface directly with cling film [this prevents skin formation] & allow the custard to cool completely then refrigerate it till cold.
  7. Once custard is cold, mix in the 250 ml whipping cream & stir short while in order for them to incorporate.
  8. Then churn in an ice cream maker following the manufacture's instructions.
  9. Scoop out the ice cream with a wooden spoon into a tupperware & freeze.
                Notes:-

                   a) See my Coffee & Chocolate Ice Cream recipe for more info;
                   b) Dairy Whipping Cream can be used for baking, cooking & decorating & there are so many wonderful brands out there; brands like "Anchor", "Emborg", "Shani" etc.

                     New visitors please note that I am not a Chef by profession; just a passionate home baker. Till my next post, xoxo, Ophelia

Tuesday, November 8, 2011

Lasagna with roasted bell peppers & minced meat

              Made this for dinner tonite, so glad that my second attempt at making Lasagna is much better than my first.  My first my cheese topping got burnt as I put my cheese from the start.  This time I added it 10 minutes before it was done and added some canned peaches for good measure.

              As this was something that I concocted out of thin air, never learnt Lasagna before, I am glad that it turned up good.





                                       Till my next post xoxo, Ophelia.

Sunday, November 6, 2011

Coffee & Chocolate flavoured ice cream recipe

               This is dedicated to Cynthia & my very good friends, Anthony & Ilene.  Cynthia, hope you have fun doing it & let me know whether you like it. Ophelia.

              Ingredients

                12 gm               Nescafe Coffee Powder
                25 gm               *Belgium Bitter Sweet Couvertures
              250 ml                UHT Full Cream Milk
                65 gm               soft Brown Sugar
                  4                     Egg Yolks
              300 ml                Whipping Cream [example brands like, "Anchor", "Emborg", "Shani"]

 --------------------------------------------------------------

         Prep work before you start to use your ice cream maker

         1.  Cut a grease proof paper to fit the size of the bowl.
         2.  Put some ice cubes & water in a basin.

           Method
  1. Break up the couvertures into small pieces for easy melting.
  2. Place egg yolks & brown sugar in a bowl & stir till both are incorporated.
  3. Place UHT Milk in a small pot & heat the milk on *low medium heat, stirring to *ALMOST boiling point.  Lower the heat & stir in the coffee powder & couvertures & stir till couvertures & coffee powder have melted & is a smooth consistency.
  4. Pour in gradually the semi hot milk into the egg mixture, keep stirring, in order to temper the hot mixture then add the balance of the semi hot milk gradually into the egg mixture while stirring gently continuously till combine.  *STRAIN this mixture into a bowl & double boil/bain marie i.e. bowl over a pot of simmering hot water on Low medium fire, stirring with a whisk constantly till it thickens enough to *coat the back of a METAL spoon [this step would take about 3 - 5 minutes; see my notes at the bottom] making sure that you do NOT over boil as the eggs will then curdle & you wont have a smooth consistency.
  5. Remove from the fire  & immediate place it in a small basin filled with ice water in order to stop the cooking process.
  6. Place the cut up *grease paper on top of this custard; cling wrap the bowl & put in the fridge until this custard is cold.
  7. Remove the cold custard from fridge. Stir in the Whipping Cream into the custard till it combines. Put this custard in the fridge for a short while while you fit in your Ice Cream maker.
  8. After fitting in the ice cream maker, pour in the cold custard through the opening & *churn till thick, the process of churning for this ice cream would be 30 - 35 minutes & to know when it is ready, the whisk of the ice cream maker would go anti clockwise.
  9. Use a wooden spoon & transfer the ice cream into a container, cover & store in freezer for 2 - 3 hours before eating.
                Notes

             a)  Your hands/utensil should be dry & clean when handling couvertures;
             b)  *Grease proof is placed on top of the custard before putting in the fridge to cool in order to stop the formation of a skin;
             c)  *Low Medium Heat - it is important that the fire should not be high esp when boiling the UHT Milk in order to avoid a skin formation.  This also applies when doing the custard;
             d)  It is very important that you pour in the hot milk gradually while stirring into the egg yolks & brown sugar mixture as you want the temperature of the hot milk & room temperature egg yolk mixture to be gradual; this is called "tempering";
              e) * Very important also to Strain the mixture;
              f)  To know when your custard is ready; use a metal spoon dip it into the hot custard; use your finger & draw a line at the back of the spoon and if you can get a line that is clear; your custard is ready.  This method is esp useful when you are also doing mousse cakes.

              How to operate an ice cream maker - these were my Chef's verbal instructions which I took down in shorthand and which are very useful & of course you have to read the instructions from the manufacture's manual and these are just additional notes

              (i)  Just wipe the motor unit with a dry, clean cloth;

              (ii)  Wash your ice cream maker freezing container.  After washing; wipe dry thoroughly with a dry clean cloth making sure that there is not a drop of water in the freezing container.  Leave it outside for a short while to air dry the freezing container then place it in your freezer OVERNITE.  You can take note of this when your freezing container is at room temperature you can hear some "movement" when you shake it; once you have kept it overnight in the freezer, there is no sound when you shake it;

            (iii)  When everything is ready & your custard cold; then only take the freezing container from the freezer; wipe the bits of ice outside it with a kitchen towel.  Attach the paddle to the motor unit properly; then lock the unit, you should hear a click sound.  Then switch on the machine (a) check that the paddle is moving steadily & not wobbly (b) then pour in the cold custard through the chute [if the paddle is Not inserted properly & you pour the custard, immediately it will turn icy;

             (iv)  The paddle will move anti clockwise when your ice cream is ready.  Then remove it with a wooden spoon onto a container & freeze for 2 - 3 hours;

              (v)  After removing the ice cream, DO NOT wash the freezing container.  Leave it for 3 - 4 hours for it to be at room temperaturen again otherwise when it comes into contac with water, it will crystallize.  Then wash it.  Wipe dry making sure there is no water on the container.  Air dry then put in the freezer again if you want to make ice cream again soon otherwise store it away in the box



                                           Affixing the grease proof paper directly on the custard before putting it in the fridge.


                                                    Belgium bitter sweet couvertures


                 Hope my notes and comments are helpful. Till my next post, xoxo, Ophelia

Friday, November 4, 2011

Coffee & Chocolate Ice Cream

             Wao today I am very pleased as, after a long hactus, I made Ice Cream and this time it was a success.  The first time I made a Strawberry Ice Cream, I didnt know why it couldnt set into an ice cream so after that I went for quite a few ice cream classes and this was one of the best that I love as I am very much a Coffee person.  Another person who was very happy was my better half, whose fav dessert, yes that's right, was ice cream and his all time favourite is Chocolate Ice Cream and as I didnt have enough Belgium bitter sweet couvertures, he had to settled for my Coffee and for good measure, I added 25 gms of the bitter sweet chocolate couvertures to pander to his taste bud and I am happy that he loved the taste and aroma of the ice cream!!!

                Who wants this recipe, just leave me a comment here!!!





                                                     Pork Chops for dinner




                               Till my next post, xoxo, Ophelia