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Easy Korean Beef and Broccoli with Garlic Pickled Cucumber

This Korean Beef and Broccoli is my new savoury favourite – the juicy beef mince takes on the perfect blend of sweet, salty and spicy and goes so well with a bowl of rice! It takes the simplest Asian cooking approach and has the aroma from garlic, ginger and spring onions. If that doesn’t sound good enough yet, let me tell you it uses the simplest ingredients (mostly staple) and takes only 15 mins to whip up as a super quick dinner! If you like simple Asian dishes like this, do check out my most popular Japanese Salmon Fried Rice.



 

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Korean Beef and Broccoli Rice Bowl

Born and raised in Hong Kong, I was lucky enough to try cuisines from all over the world easily in the “Food Paradise”. Korean is one of my favourite Asian cuisines as I realised that their savoury dishes tend to lean towards the sweet side, which definitely hits the spot for me. The sauce for this Korean Beef and Broccoli is intense and packed with flavours. I modified the recipe so that it is well-balanced that the sweetness, and saltiness and spiciness can work together without being overpowering. Spoon the sauce over your fragrant, fluffy rice and I guarantee you will keep coming back for more because the sauce is THAT good. To keep the beef tender and soft, try to just cook the beef just enough in the saucepan to let it absorb the goodness of the sauce without being overcooked.

Korean Beef and Broccoli Rice Bowl

Korean Beef and Broccoli Rice Bowl

Chilli Garlic Pickled Cucumber

To pair the main dish, I made a garlic chilli pickled cucumber salad that is THE perfect side dish – it is so refreshing that it got the right kick from the garlic and chilli but still cuts through the intensity of the meat. This side dish is usually available in traditional Chinese restaurants but I thought it’s a good fusion idea. All you have to do is to mix all the ingredients to make the sauce and coat your cucumber well with it. It is best to prepare this dish the night before to let the flavours sink in. I hope you will enjoy this easy recipe. Please let me know your thoughts! Cheers.



Ingredients:

Korean Beef

  • 1 kg regular beef mince
  • 3 garlic colves, minced
  • 1 tbsp ginger, minced
  • 1/3 cup soy sauce
  • 1/4 cup water
  • 1 tbsp sesame oil
  • 1/2 cup light brown sugar
  • 1/2 tsp black pepper
  • 1 tsp dried chili flakes
  • 1 – 1.5 spring onion, thinly sliced
  • Sesame seeds, for garnishes

1 Broccoli Floret, cut into pieces

Garlic Chilli Pickled Cucumber 

  • 1 cucumber, cut into pieces
  • 2 tbsp Laoganma Chilli Sauce (you can substitute with other brand’s chilli sauce found in asian groceries store if not available) 
  • 2 tbsp chilli oil
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 2 tbsp sesame oil

Instructions:

Korean Beef with Broccoli

  1. In a small bowl, mix soy sauce, water, sesame oil, light brown sugar, black pepper, dried chilli flakes. Set aside.
  2. Wash and cut the broccoli into pieces. Prepare a pot of hot water with 1 tsp of salt to cook the broccoli.
  3. In a large sauce pan, heat up 3 tbsp of oil on medium high heat and cook ginger and garlic until fragrant. Around 2 mins. Be careful not to burn the garlic.
  4. Turn the stove to high heat, add the beef mince in one go and continuously break the meat down with your spatular or wooden spoon while cooking.
  5. Add in the pre-mixed sauce and bring to boil. Turn the stove to medium heat and simmer for 2 mins.
  6. Now it’s the time to cook the broccoli. Boil the broccoli pieces in the prepared hot water for around 3-4 mins, depending on your preferences. I like to reserve the crunchiness of vegetables. Drain and set aside to serve.
  7. Add in spring onions and sesame seeds to the beef before serving.

Garlic Chilli Pickled Cucumber 

1. Mix all ingredients together and refrigerate for at least 30 mins, preferably overnight.

Korean Beef and Broccoli Rice Bowl

Korean Beef and Broccoli Rice Bowl

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Yuen Yeung – Hong Kong Style Milk Tea & Coffee Panna Cotta with Flourless Chocolate Cake and Feuilletine

This stunning Hong Kong-inspired Milk Tea and Coffee Panna Cotta with Flourless Chocolate Cake is a winner – smooth and creamy in every bite as it harmoniously combines the flavours of coffee and milk tea!   

Yuen Yeung - Milk Tea Coffee Panna Cotta with Flourless Chocolate Cake3

 

The inspiration of this dessert comes from the famous, humble Yuen Yeung well beloved by all Hong Kongers. Yuen Yeung (in Cantonese pronunciation), commonly known as Kopi Cham in Malaysia, is a popular beverage in Hong Kong’s cha chaan teng. Mixing strong coffee and Hong Kong style milk tea in the right ratio, you get a sweet and creamy drink that’s perfect served either hot or cold.

I transformed the concept into a two-layer panna cotta with the addition of flourless chocolate cake and some golden feuilletine. I always like the idea of making panna cotta in a wine glass, well, maybe because to me the shine of the glass automatically elevates the look of the final result.  Am I right? 

Yuen Yeung - Milk Tea Coffee Panna Cotta with Flourless Chocolate Cake

Just a little update of my recent life – I’ve been working hard for my placement and my body apparently wasn’t used to the high physical demand from work and it crashed… So here I am, snuggling up in blanket resting, while writing this post after much delay.

 

Yuen Yeung - Milk Tea Coffee Panna Cotta with Flourless Chocolate Cake2

My friend mentioned the word “adulting” when we chatted a few days ago, and the word just hits me. I guess “adulting” is something that can only be understood when experienced yourself. After I got my full time job, my life has been so preoccupied that my days seem to be set on repeat. Workplace is so much different from school – at school, when you screw up, it is all expected and there’ll be teachers to correct you and show you the right ways to do things; but in workplace, you got more responsibility on your shoulders and when you screw up, you screw up. It makes me feel the need to pay more attention to details while multitasking in the kitchen. Well.. at the end of the day, one thing that doesn’t change is that pastry fuels me.

P.S And you might have noticed that the styling of this series of pictures is different from the rest. It is all thanks to my newly bought “photography box” with its own LED lights. It is an immense help to me with my busy schedule, in the sense that I no longer have to solely rely on the sunlight as my light source for my photoshoot! But obviously I still need to learn more about how to use it properly. I hope you will enjoy the recipe!

Ingredients:

Milk Tea Jelly

  • 20g caster sugar
  • 250g water
  • 5 black tea bags
  • 250g evaporated milk
  • 2 tsp gelatin
  • 50g cold water

Coffee Panna Cotta

  • 50g brown sugar
  • 3 tbsp instant coffee powder
  • 300g cream
  • 100g full-cream milk
  • 2 tsp gelatin
  • 50 g cold water

Flourless Chocolate Cake

  • 125g unsalted butter
  • 150g dark chocolate
  • 60g brown sugar
  • 80g egg yolks
  • 80g caster sugar
  • 120g egg white
  • 140g almond meal

Notes:

  1. I created the layer effect by positioning the glass on a circular cutter in a way that the glass tilts. Therefore, before you start doing anything, make sure you have the right glass and a cutter that serves the purpose.
  2. The bottom layer has to set completely (which takes about 4 hours) before the second layer is poured in. So you need to plan ahead.

Directions:

Milk Tea Jelly

  1. Bloom the gelatin with cold water.
  2. Put caster sugar and water in a saucepan and bring it to a light boil. Turn the heat off. Put in the bloomed gelatin and mix with a whisk until completely dissolved.
  3. Put the tea bag into the water-gelatin mixture, and let the tea infuse for 20-30 mins. After the infusion, squeeze out all the liquid inside the tea bag before throwing them away.
  4. Add evaporated milk and mix gently.
  5. Pour the mixture into the glasses, and put the glass onto a circular cutter, and tilt it to an angle that you want. Keep in fridge to set for around 4 hours. (you can prepare the flourless chocolate cake meanwhile)

Coffee Panna Cotta

  1. Bloom the gelatin with cold water
  2. Put brown sugar, coffee powder, cream in a saucepan and bring it to a light boil. Turn the heat off. Put in the bloomed gelatin and mix with a whisk until completely dissolved.
  3. Add in the milk and mix gently. 
  4. When the milk tea jelly is set. Remove the cutter and pour the mixture into the glass. Keep in fridge to set for another 4 hours.

Flourless Chocolate Cake

Note: as we are just using pieces of this chocolate cake as the topping, you can use whatever cake mould you want to suit your purposes. I used a 23cm square cake tin.

  1. Grease and line your cake tin. Set aisde. Preheat oven to 160C.
  2. Using a double boiler, melt butter. Add dark chocolate and whisk until completely melted. Remove from heat.
  3. Add in brown sugar and egg yolks. Whisk until incorporated. Set aside.
  4. Make meringue (soft peak) with egg whites and caster sugar.
  5. Fold ⅓ of the meringue into the chocolate mixture and combine well.
  6. Fold in the almond meal.
  7. Fold in the remaining ⅔ meringue into the mixture and combine well.
  8. Pour into the prepared cake tin. Bake at 160C for 45-50mins, or until a skewered inserted into the centre of the cake comes out clean.

Assembly:

  1. Take out some pieces from the flourless chocolate cakes with your hand and carefully put on top of the panna cotta. If desired, put some Feuilletine coated with gold lustre powder like I did.
  2. Enjoy the dessert cold.

 

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Golden Cube – Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating

This indulgent Golden Cube is a dream come true (edible tho)- it has a nutty pistachio bavarois mousse, tangy sweet passionfruit jelly, and fluffy sponge, all covered with a layer of smooth milk chocolate coating dusted with gold powder. 

Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating

Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating3

After my school has officially finished, I recently went back home to relax and recharge myself before the commencement of my industry placement. I didn’t really bake much back home due to limited resources so I was so ready to storm the kitchen as soon as I am back in Sydney! In case you’re wondering, I will be working full-time for six months at Baked by Keiran, an Artisan Bakery/Patisserie in Dulwich Hill, Sydney. I have been working there part time for over a month now and I simply enjoy every moment of it despite the early hours. I guess getting up earlier than everyone else is just an inevitable part of being a pastry chef, right? Anyway, working there substantially equips me with knowledge about French patisserie as they make almost everything from scratch, which I absolutely respect. 

 

Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating2

Back to the dessert itself, pistachio is my second favourite flavour (right behind mint chocolate) because of its unique exotic, nutty, sweet taste. To be honest, I don’t even know how to describe the taste of pistachio to do it justice. I personally think that the combination of pistachio and milk chocolate works well, because the creamy and milky note of milk chocolate complements the delicate flavour of pistachio. And the acidity of passionfruit jelly insert perfectly balances out the sweetness of other elements.

Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating4

Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating5

Making this kind of dessert, like many other instances in the pastry world indeed, requires a lot of patience because it requires a lot of chilling time for things to set properly in the freezer. Sometimes you simply can’t rush things to go quicker because you will risk ruining everything. Make sure you plan everything ahead so that you will have enough time to finish the product. When I made this, I also tried to multitask by making another dessert at once so I don’t get bored with the waiting time. Hope you enjoy the recipe. Cheers! 

The specific tools that I used for this recipe include:

  1. 15cm cake ring 
  2. 4cm circular cutter 
  3. 4cm half sphere silicone mould
  4. 5cm cube silicone mould 
  5. Toothpick 

Ingredients:

Sponge
  • 4 egg yolks
  • 45ml full-cream milk
  • 40g melted butter 
  • 4 egg white
  • 100g sugar 
  • 110g cake flour, sifted 
  • 1/2 tsp baking powder 
Passionfruit Jelly
  • 170g passionfruit pulp
  • 100ml warm water 
  • 4 tsp gelatine powder 
  • 100ml cold water (for blooming the gelatine powder)
Pistachio Bavarois
  • 100g egg yolk
  • 80g caster sugar 
  • 240ml milk
  • 240ml cream
  • 1 tsp vanilla extract
  • 100g pistachio paste 
  • 2 tsp gelatine powder 
  • 50ml cold water (for blooming the gelatine powder)
  • 400 pure cream, semi-whipped 
Milk Chocolate Pistachio Coating 
  • 400g milk chocolate
  • 80g vegetable oil (I used canola oil) 
  • 80g shelled pistachio, coarsely chopped 

Instructions:

Sponge
  1. Grease and line a 15-cm cake ring and set aside.
  2. Preheat oven to 175C.
  3. In a mixing bowl, combine egg yolks, milk and melted butter with a whisk.
  4. Prepare sifted cake flour and baking powder in another bowl and set aside.
  5. Using an electric mixer with a whisk attachment, whisk egg white on medium speed until foamy, then turn to high speed while slowly adding sugar. Continue whisking until the meringue reaches stiff peak.
  6. With a spatula, gently fold in the prepared cake flour and baking powder into the meringue. Try to retain as much air as you can while folding.
  7. Take out a little bit of meringue mixture and mix it with the egg yolk-butter mixture that you prepared earlier. Then fold it back to the whole meringue mixture. Gently mix with a spatula until everything is combined.
  8. Pour the cake batter into the prepared cake mould. Bake at 175C for 35-40 mins, or until stick inserted into centre comes out clean.
  9. Leave it in room temperature for 10 mins before handling. Take the cake from the cake mould and let cool completely. Using a serrated knife, cut the cake into 1-cm slices and put in freezer for 15 mins to firm up. You will need to use the slices from the middle part because they are softer and don’t have the skin.
  10. Using a 4-cm circular cutter, cut out 10 sponge circles from the cake slices for assembly.
Passionfruit Jelly
  1. Prepare a 4cm half-sphere silicone mould and set aside.
  2. Bloom gelatine powder with water and set aside.
  3. In a saucepan, bring passionfruit pulp and warm water to boil. Remove from heat and let cool for 5 mins.
  4. Stir in the bloomed gelatine and stir with a whisk until fully melted.
  5. Pour the jelly mixture to the silicone mould carefully.
  6. Put in freezer for 2-3 hours until completely set before unmoulding.
Pistachio Bavarois
  1. Bloom gelatine powder with water and set aside.
  2. In a saucepan, bring milk and cream to boil.
  3. While the milk and cream are heating up, whisk together egg yolk and sugar in a mixing bowl.
  4. As soon as the milk and cream are boiling, slowly pour them over the egg-sugar mixture while whisking it continuously.
  5. Pour the whole mixture to the saucepan and cook it like an anglaise on low heat while continuously stirring with a spatula (remember to scrap the bottom of the pan to prevent any sticking & burning).
  6. Once the mixture reaches 85C, remove from heat and strain it to another bowl to prevent further cooking.
  7. Stir in pistachio paste and vanilla with a whisk until fully incorporated.
  8. While the mixture is still hot, stir in the bloomed gelatine and mix until fully melted. Let cool.
  9. While the mixture is cooling, semi-whip the cream.
  10. Gently fold in the semi-whipped cream when the mixture is cooled to 40C.
Milk Chocolate Coating
  1. Using a double boiler or microwave, melt the milk chocolate. (If you’re using a microwave, please check every 15 secs and stir to avoid burning the chocolate)
  2. Whisk in vegetable oil until fully emulsified. You can use a stick blender for better emulsion.
  3. Add the chopped pistachio and mix.
  4. Transfer it to a rather narrow container that is deep enough to dip the bavarois in later on. Cover with cling wrap and set aside in room temperature until ready to use.
Assembly

Note: Mind that because I used a cube silicone mould, I could do it in the normal order instead of the upside down way because it wouldn’t affect the result. However, if you desire to use a different silicone mould, you may have to do it the upside down way. 

  1. Put the sponge circle in the centre of the silicone mould. 
  2. Then, put the passionfruit jelly on top of the sponge. Carefully pour in the pistachio bavarois into the mould until full. Remove any excess mousse with a small palette knife. Keep in the freezer for 6-8 hours or preferably overnight before unmoulding. 
  3. After all bavarois is unmoulded, place two toothpicks at either end of the bavarois and dip it in the milk chocolate coating until evenly coated. Gently place the bavarois to a cooling rack to allow the excess coating to drip off. Remove the toothpicks very carefully by twisting them. Store in fridge for 10-15 mins until the chocolate coating is set. Before serving, garnish with gold lustre powder. 
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Charcoal Dark Chocolate Cream Puff with Black Sesame Chantilly Cream and Tofu Creme Patissiere

It’s been a while everyone! I’ve spent some time to come up with this recipe with choux pastry,  because I want to make a cream puff, aka profiterole, that is out of the ordinary and surprise the person who eats it. This charcoal dark chocolate cream puff with black sesame cream chantilly and tofu creme patissiere is the one to impress your guests – it has a monochrome exterior with a multitude of flavours and textures layered between.

Charcoal Dark Chocolate Cream Puff with Black Sesame Chantilly Cream and Tofu Creme Patisserie4

Black sesame is one of my favourite asian flavours to use on desserts. It is used extensively in Asian sweets and sometimes savoury, as apparently its nutty and rich taste is quite addictive. Check out my Charcoal Black Sesame Cake Roll if you are also a fan of black sesame like me!

Charcoal Dark Chocolate Cream Puff with Black Sesame Chantilly Cream and Tofu Creme Patisserie5

 

To pair with the black sesame chantilly, I decided to use silken tofu for my creme patissiere that has a smooth texture and a subtle soybean note. If you don’t have immediate access to silken tofu, you may consider using soy milk instead. Also, I sneakily incorporated chocolate elements in my choux and craquelin (the “cracked skin” on top of the choux) because it is chocolate, period. And I may or may not have added some oreo biscuit at the bottom for some extra crunch as well.

Charcoal Dark Chocolate Cream Puff with Black Sesame Chantilly Cream and Tofu Creme Patisserie7

Making choux essentially involves two steps:

  1. Cook while constantly stirring flour, butter, water/milk, salt and sugar in a saucepan to form a panade.
  2. Add BEATEN eggs gradually until the right consistency is reached

If you aren’t experienced in making choux pastry, it can be a little bit tricky to pull off. You need to have enough practice to know how much eggs you should add to the panade to reach the desired consistency of choux pastry. When I first learnt how to make choux for eclair, I was told to incorporate the eggs by hand as I could have more control. However, I would say adding the eggs by hands is only suitable for a small recipe as it can be really exhausting. That said,if you are confident enough, feel free to use the machine right away! Just be mindful that a tiny extra amount of egg can make the choux too wet to pipe properly, and you might have to start all over again.

In short, your ideal choux pastry should have:

  1. A pipeable consistency, not too stiff or runny
  2. Proper sheen due to the additions of eggs  

If you are looking for a detailed explanation of how to make a perfect choux pastry, I recommend The Favour Blender’s How to Make Perfect Choux Pastry .

Charcoal Dark Chocolate Cream Puff with Black Sesame Chantilly Cream and Tofu Creme Patisserie2

Charcoal Dark Chocolate Cream Puff with Black Sesame Chantilly Cream and Tofu Creme Patisserie3

Another key to making choux is proper baking method. You need to be careful with temperature and time in order to get the signature “puff”.  The reason why cream puff got a hollow structure is that the liquid in the choux paste evaporates and the steam causes the choux to expand and puff up. To attain this result, I find it the best way is to bake at high temperature (180C) for around 25-30 mins to let it puff up, then lower the temperature (160C) for 10-15 mins to dry the cream puff. If the cream puff aren’t dry enough, they will absorb the moisture from the inside and become soggy after a while, which is obviously not ideal.

For me, a perfectly baked choux pastry should be:

  1. Deep golden brown in colour
  2. Crispy, light shell on the outside
  3. Soft and custard-like inside

Charcoal Dark Chocolate Cream Puff with Black Sesame Chantilly Cream and Tofu Creme Patisserie6

 

One more thing I should mention is the craquelin, i.e. the famous crunchy topping of choux pastry. A well made craquelin has a few purposes:

  1. it give additional texture to the choux pastry
  2. It is a way to introduce other colours and flavours
  3. It acts as a cover to control how the choux pastry expands in the oven upon heat, thus helping the choux to maintain the desired round shape  

You should remember that craquelin is always the first thing you should prepare, because it needs time to chill and firm up so it can be easily to handle and manipulate afterwards.

Charcoal Dark Chocolate Cream Puff with Black Sesame Chantilly Cream and Tofu Creme Patisserie

If you love making choux pastry please give this recipe a go! Otherwise, it is always a good thing to practise as practice makes perfect. I hope you all have a fantastic weekend!

Ingredients: (make around 15 medium size cream puffs)

Charcoal Dark Chocolate Craquelin

  • 115g unsalted butter
  • 145g brown sugar
  • 145g all purpose flour
  • 25g almond meal
  • 25g melted chocolate
  • 1 tsp charcoal powder

Charcoal Dark Chocolate Choux Pastry

  • 125ml water
  • 125ml full cream milk
  • Pinch of salt
  • Pinch of sugar
  • 100g unsalted butter, chopped into small cubes
  • 75g all purpose flour
  • 75g baker flour
  • 30g dark chocolate, melted
  • 250g eggs (+/- 10%, variable)
  • 2 tsp charcoal powder

Black Sesame Chantilly (black sesame whipped cream)

  • 250ml pure cream
  • 40g black sesame paste
  • 20g caster sugar
  • 2 tsp charcoal powder

Tofu Creme Patissiere (tofu pastry cream)

  • 300g silken tofu
  • 100ml milk
  • 50g caster sugar
  • 25g corn flour
  • 1 egg (50g)
  • 20g unsalted butter, softened
  • 1 tsp charcoal powder

Instructions:

Charcoal Dark Chocolate Craquelin

  1. Mix all ingredients together to make a short crust pastry.
  2. Flatten it into a rectangle. Cool in refrigerate for 15 mins.
  3. Roll out at 2mm thick and cut circles using a round cutter*
  4. The size of the cutter depends on how big you pipe your choux. Ideally, when placed on the uncooked choux puff, the craquelin should cover the whole choux to form a “hat”.
  5. Keep in refrigerator to firm up until ready to use.

Charcoal Dark Chocolate Choux Pastry

  1. Preheat oven to 180C. Prepare a baking tray sprayed with cooking oil. Remove excess oil with a tissue paper. Set aside.
  2. Boil water, milk, salt, butter and sugar in a saucepan.
  3. Add all purpose flour, baker flour.
  4. Over low heat, keep cooking while vigorously stirring with a big spoon for around 3-4 mins. It is ready when it forms a shiny, smooth dough that pulls away from the sides of the saucepan. You should see a skin forming at the bottom of the pan.
  5. Add melted chocolate and charcoal powder. Mix well with a whisk until incorporated.
  6. Let cool in a mixing bowl for around 5 mins. Meanwhile, fully beat the eggs in a measuring cup and set aside.
  7. Using an electric mixer with a beater attachment, beat the dough on medium-high speed and slowly add the eggs (only add around ¼ of the egg mixture each time). When the mixture is well combined and the eggs have been incorporated, add gradually another batch of the eggs mixture and continue beating. Repeat the process until the mixture is thick, shiny and it falls nicely when you lift it up with a scraper. (The amount of egg that you add will vary, depending on the weather or how much the flour absorbs moisture. You might have to add extra egg, or you might have some eggs to hold back.)
  8. Transfer the mixture into a piping bag topped with a round nozzle. Massage the bag with your hand to remove any air bubbles. Hold the bag and nozzle perpendicularly tover the prepared tray, and pipe circles of the desired size. Leave at least 4 cm in between each choux to allow space for expansion.
  9. Take out the prepared cut craquelin and place gently onto the choux.
  10. Bake at 180C for 30-35 mins until risen up and golden. Lower the temperature to 160C, and open the oven door to release the steam for 15 seconds. Close the oven door and continue baking for 10-15 mins until the choux feels firm and dry.
  11. Place the choux in another tray to cool for 10 mins.
  12. Cut the top of the choux with a serrated knife, as the “cap” of the cream puff. Do this step once your choux is cooled and firm enough to cut as it helps the moisture trapped inside to escape and prevent the choux from becoming soggy.
  13. Leave them at room temperature until ready to assemble.

Black Sesame Chantilly Cream (black sesame whipped cream)

  1. If your black sesame is refrigerated and too stiff, microwave it for 10-15 seconds to make it soft. Otherwise, go straight to step 2.
  2. In a mixing bowl, whisk the pure cream and sugar to soft peak.
  3. Fold in black sesame paste and charcoal powder until well mixed.
  4. Store in refrigerator until ready to use.

Tofu Creme Patissiere (tofu pastry cream)

  1. Drain water from silken tofu. Blend the tofu until completely smooth. Mix in milk, set aside.
  2. Beat caster sugar, egg, and corn flour with a whisk in a mixing bowl, until pale.
  3. Heat the tofu-milk mixture in a saucepan on medium-high heat. Bring to a boil.
  4. Gradually add the tofu-milk mixture while whisking into the egg mixture until incorporated. This step is to temper the egg.
  5. Pour the whole mixture back to the saucepan to continue cooking. Add charcoal powder. Stirring with a whisk all the time until the mixture starts to thick and form bubbles. Heat off, whisk in butter. 
  6. Let the pastry cream cool in a mixing bowl. Use a plastic wrap to cover the surface of the pastry cream to avoid skin from forming.

Assembly:

  1. Whisk the tofu creme patissiere until smooth and transfer it to a piping bag topped with a round nozzle. Pipe into the cream puff until full. Smoothen the surface with a small palette knife.
  2. Transfer the black sesame chantilly cream to a piping bag topped with a star nozzle. Pipe on top of the cream puff.
  3. Cover with the craquelin “cap” that you previously cut. Do it gently so not to squash the chantilly crema underneath.
  4. Optional: chocolate decoration with black lustre powder.  

 

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Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache

This ginger lemon naked cake with lemon swiss meringue buttercream frosting, ginger molasses cookies, and caramelised white chocolate ganache is scrumptiously packed with the delightful aroma of ginger and lemon. It’s a treat that shall be enjoyed around the year! 

Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache2Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache6

I made this cake to celebrate my friend’s and my 23rd birthday together. Yes, however reluctant I want to deny it, I just turned 23 and I don’t want time to pass so quickly just yet. Anyway, I had one mission for myself and that is the fact that this cake’s flavour profile had to revolve around her duo favourites: ginger and lemon.  Of course, it would be a crime not to add some soft, chewy ginger molasses cookies to the party. Given the cake’s Christmas vibe, It seems a bit early to make this post but hey, don’t forget there’s “Christmas in July” in Australia so I might as well jump on the bandwagon. That said, my friend, who is always my creative muse, did the cookie antlers and they look absolutely amazing. 

I don’t post pictures of myself here often but I guess birthday is a pretty good excuse huh? 

Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache10

The cake itself is addictively delicious – it is buttery, moist and rich with a hint of freshness. To be honest, it’s hard for this flavour combination to go wrong. Let’s talk about a classic ginger cake with tangy lemon icing that you wouldn’t miss at Christmas time. 

Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache9

Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache4

To make the cake a little bit more interesting, I decided to caramelised white chocolate ganache as the dripping. Why caramelised? I find white chocolate itself too sweet, but caramelising the chocolate makes it taste deeper and toasty. You may want to use a good quality white chocolate with a high cocoa butter percentage for this job. In case you’re wondering, I simply flipped the cake over when the ganache has set on the cake, and you can have this cool reverse drip effect. I hope you all enjoy the cake if you make it! 

Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache5

Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache8

Ingredients:

Ginger Lemon Cake

  • 380g all purpose flour
  • 4 tsp ground ginger 
  • 2 tsp ground cinnamon 
  • 1 tsp salt 
  • 2 tsp baking powder 
  • 1 tsp baking soda 
  • 400g unsalted butter, softened 
  • 200g brown sugar
  • 250g molasses
  • 4 eggs, room temperature 
  • 180ml milk
  • 120ml sour cream
  • 1 lemon, zest and juice of

Ginger Molasses Cookie

  • 270g all purpose flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger 
  • 1/2 tsp ground cloves 
  • 1/2 tsp salt 
  • 170g unsalted butter, softened
  • 150g brown sugar 
  • 80g molasses 
  • 1 egg, room temperature 

Lemon Swiss Meringue Buttercream 

  • 150g egg white
  • 225g caster sugar 
  • Pinch of cream of tar tar 
  • 2 tbsp lemon juice 
  • 1 Lemon, zest of 
  • 350g unsalted butter, room temperature

Caramelised White Chocolate Ganache 

  • 100g good quality white chocolate, broken into small pieces
  • 150g pure cream 
  • 15g soften unsalted butter 

Instructions:

For the ginger lemon cake
  1. Preheat the oven to 350F (175C)
  2. Line three 6-inch cake pans with parchment paper. Set aside.
  3. In a mixing bowl, thoroughly sift in and combine flour,   ginger, cinnamon, baking powder, baking soda, and salt. This is your dry ingredients.
  4. In another mixing bowl, using an electric beater, beat butter, brown sugar and molasses at a medium-high speed until well combined and fluffy. Add eggs, one at a time, to the mixture, and continue to beat until well incorporated. Scrap the bowl when necessary. Add lemon zest, lemon juice, sour cream and milk and mix until incorporated. 
  5. Add the prepared dry ingredients into the mixture in three batches. Stir gently with a spatula to combine everything until no flour can be seen. Avoid over-mixing.
  6. Pour the mixture evenly into the three prepared cake tins. Tap the pans several times to break any air bubbles. Bake for around 35 -40  mins, or until a toothpick inserted in the cake’s centre comes out clean.
  7. Cool the cake for 15 minutes in their pans, then take them out and put them onto a cooling rack to cool completely.
  8. When the cakes are cooled completely, use a serrated knife to trim the top of each cake until they are all of the same height (around 2-2.5cm), and the top is levelled and smooth. Set aside until ready to use. 
For the Lemon Swiss Meringue Buttercream
  1. Add egg whites and sugar to an oil-free bowl. Using a double boiling method, gently heat the egg whites mixture up, while whisking constantly, until temperature reaches 60C (140F).  The sugar should have completely dissolved at this stage.
  2. Add the hot egg white-sugar mixture to your electric mixer mixing bowl (oil-free). Add cream of tar tar to it and whip on high speed until the meringue is thick and glossy, and the bottom of the bowl feels cool. This will take about 7-10 mins.
  3. Turn to medium-high speed, gradually add the softened butter cubes, one at a time, until incorporated. Scrap the bowl when necessary.The buttercream may split at first but panic, just continue beating until a silky smooth texture is reached. Add lemon juice and zest, and beat until well combined. 
  4. Put the buttercream in a piping bag with a round nozzle until ready to use. 
Ginger Molasses Cookies
  1. Preheat the oven to 175C (350F).
  2. In a mixing bowl, thoroughly sift in and combine flour, baking soda, cinnamon, ginger, cloves and salt. These are your dry ingredients. 
  3. In another mixing bowl, using an electric beater, beat butter, brown sugar, and molasses on medium high speed for 4-5 mins until pale and creamy. 
  4. Add egg  to the mixture, and continue to beat at medium speed until well mixed. 
  5. Add the prepared dry ingredients. Beat for another 1-2 mins until well incorporated. Refrigerate the mixture for at least 30 mins until it firms up a bit for easy rolling later. 
  6. Line a baking sheet with parchment paper.
  7. After refrigeration, roll the chilled dough into balls, 40g each, and space each one about 2-inches apart on the sheet to allow space for spreading. Flatten the dough a bit with a spoon or your palm. Feel free to reserve some dough to make the butlers or any other shapes to your liking. 
  8. Bake for 8-10 mins (depending on thickness and shape, don’t overbake). The cookies will feel soft when out of the oven but it will account for the chewiness when they cool down. Remove from the oven and let cool.
Caramelised White Chocolate Ganache
  1. Preheat your oven to 120C (250F). 
  2. Break your white chocolate Into small pieces and place them in a baking tray. Bake for 10 mins. Remove from oven and use a spatula to spread the chocolate into an even layer. 
  3. Continue to bake and stir every 10 mins, for around 30-40 mins until the chocolate has turned caramelised and golden brown. 
  4. Transfer the caramelised white chocolate into a mixing bowl. 
  5. Heat cream in a saucepan and bring it to almost boil. Pour the hot cream onto the chocolate. Let it sit for 2 mins, and whisk until the chocolate emulsifies and becomes completely smooth. 
  6. When the ganache has cooled down to 40C. Whisk in the soften butter until fully incorporated. 
  7. Set aside in room temperature until ready to use.
    *Put the ganache into a squeeze bottle if you have one for easier control 
Assemble
  1. Pipe a dollop of buttercream on the centre of the cake stand and place one cake layer on it to secure it. 
  2. Using your piping bag filled with buttercream, pipe a swirl of buttercream on the cake. Using an off set spatula, spread the buttercream carefully to level it out and top it with the second cake layer. 
  3. Repeat Step 2, and top it with the third cake layer. 
  4. Spread the remaining frosting on top and all around the sides using an offset spatular. Use a large bench scraper to smooth out the frosting on the sides of the cake to create the “naked” effect. *Reserve some for frosting the top after you flip the cake and reserve some more to stick the cookies on the cake* 
  5. Refrigerate the cake for 20-30 mins to set.
  6. When the buttercream is set, it’s time to do the dripping. 
  7. If you have prepared the squeeze bottle, apply appropriate pressure to squeeze out ganache on the edge of the cake and let it drop naturally. Alternatively, you can carefully use a spoon for the job. *please check the consistency of ganache at this step – if it’s too firm, microwave for 10 seconds each time until it reaches the right consistency. If it’s too runny, refrigerate until ready to use. *
  8. When the ganache is set on the cake, carefully flip the cake over and use the remaining buttercream to frost the top.
  9. Break the ginger cookies in pieces and stick it on the side of the cake with the reserved buttercream.
  10. Decorate the cake as you like. I painted my ganache drip with gold paint and I used sprinkles, shredded coconut, and shaved chocolate as the toppings. Enjoy! 
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Chocolate Mud Cake with Chocolate Shards, Honey Comb and Salted Caramel Popcorn

Chocolate Mud Cake

This chocolate mud cake with mint chocolate ganache is a GAME CHANGER. It is essentially your familiar mud cake taken to the next level. The cake is incredibly moist and intensely rich in chocolate flavours, and the mint chocolate ganache rounds it off with a hint of freshness.

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I tailor-made this birthday cake for a client whose son is a huge mint chocolate fans like me. *high five* There were two main requests: mud cake, and mint chocolate. Well, I was thrilled about the order as I could let my imagination run free. As you can see the cake has that mysterious, galaxy vibe thanks to the dark theme and gold sprinkles. With the chocolate shards, honey combs and salted caramel popcorn as the extra elements, this cake cake looks luxurious and captivating, unlike an ordinary mud cake. (Secret: I’ve decided to put it on my menu when I have my own patisserie in the future, and I am gonna name it Mud, lol) 

 

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For the cake base, I used the recipe from Cake Paper Party that yields a rich, moist dark chocolate mud cake. If you are interested, I recommend you to take a look at the recipe as explains how she came up with the best mud cake recipe which makes perfect sense. I poured pure cream and baileys onto my left over chocolate cake and it’s sooo good. 

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Chocolate Mud Cake3

I considered using Lindt Intense Mint Chocolate for the  ganache, but I didn’t because I found it so much sweeter than the normal 70% dark chocolate. Therefore, I decided to introduce the mint flavour by adding mint extract, which went extremely well. That said, however, feel free to leave out the mint extract if you prefer to stick with the original dark chocolate taste. I used to have problems making ganache as it would split once I mixed the hot cream and chocolate together. But now I realise the key to making ganache is to let the cream-chocolate mixture sit for around 3 mins before you gently stir it. Also, try to stir as gently as possible as you don’t want to incorporate too many air bubbles into the ganache. 

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Thank you for reading and have a good weekend as always! 

Ingredients :

Dark Chocolate Cake (the cake batter is enough to pour into two 8 inch cake pans, each cut into two layers) 

  • 220g unsalted butter
  • 200g dark chocolate, broke into small pieces 
  • 350g caster sugar 
  • 60g unsweetened cocoa powder
  • 1 tbsp instant coffee powder
  • 300ml hot water 
  • 1 tbsp vanilla extract 
  • 3 eggs, room temperature 
  • 280g all purpose flour 
  • 1 tsp baking powder 
  • 1 1/2 tsp baking soda 
  • 1/2 tsp salt 

Mint Chocolate Ganache 

  • 2 tbsp mint extract 
  • 400g dark chocolate 
  • 500ml pure cream 
  • 50g soften unsalted butter 

Chocolate shards with gold sprinkles

  • 200g dark chocolate (I tempered my chocolate using XX)
  • Gold sprinkles 

Honey comb

  • 300g granulated sugar 
  • 150g honey 
  • 80ml water 
  • 50g golden syrup
  • 1 tbsp baking soda 

Salted Caramel Popcorn 

  • 100g salted caramel (find the recipe here) 
  • Popcorn *I used the plain microwave-popcorn and mixed it with homemade salted caramel, or you can directly buy salted caramel popcorn if that’s what you prefer

Instructions:

Chocolate Cake

  1. Preheat oven to 350 F (175C). Grease two 8-inch round cake pans with melted butter. Line the pan bottom with parchment paper.
  2. Using a double boiler, melt chocolate and butter and whisk until completely melted and smooth. Alternatively, you can use the microwave, but check every 30 seconds.
  3. Mix the instant coffee powder and hot water. Set aside to let cool a bit until ready to use.
  4. Whisk in sugar and then cocoa powder into chocolate-butter mixture until fully incorporated.
  5. Slowly add hot coffee in 3 additions while whisking constantly until fully incorporate.
  6. Add vanilla and then the eggs( one at a time).
  7. Now, prepare the dry ingredients by sifting flour, baking powder, baking soda, and salt in another mixing bowl with a beater attachment. Beat in low speed for 30 seconds to combine.
  8. While the mixer is still on low speed, slowly pour in the chocolate mixture.
  9. Change to medium high speed, beat for 1 min. Scrap the bottom and continue beating for 30 seconds until smooth.
  10. Pour the cake batter into the prepared cake pans, and bake for about 35 mins or until a skewer inserted into the cake’s centre comes out clean.
  11. Let cool in pans for 10 mins before you take the cake out to cool completely on a cooling rack.
  12. Cut each cake into two 1.5-cm thick layers with a cake cutter or serrated knife. Set aside until ready to use.

Mint Chocolate Ganache

  1. Break the chocolate into small pieces in a mixing bowl.
  2. In a sauce pan, boil cream and pour onto the chocolate.
  3. Let sit for 3 mints before gently stirring it until incorporated.
  4. When the mixture is cooled to around 35C. Stir in the butter and whisk until fully mixed.
  5. Cool the mixture using an ice bath until the ganache reaches a pipable consistency.
  6. Put the ganache into a pipe bag with a 6mm round nozzle.

Honey Comb

  1. Line a flat, big tray with parchment paper. Set aside until ready to use. And you will need a sugar thermometer.
  2. Put sugar, honey, water, and golden syrup in a large saucepan with enough depth. Cook, while stirring continuously with a spatula, on low heat until all sugar dissolves.
  3. Increase the heat to medium high and bring to boil. Cook, without stirring, until the syrup reaches 154C on the thermometer. Immediately remove from heat and let the bubbles subside.
  4. Add the baking soda and mix thoroughly to let the reaction occur. Many bubbles will form and the mixture will rise so please be careful. Pour the mixture onto the prepared tray and set aside to cool completely.
  5. Break the honeycomb to pieces to your preferences.

Salted Caramel Popcorn

  1. Mix the salted caramel and popcorns together until the popcorns are evenly coated with salted caramel. 

*if your salted caramel is a bit firm, microwave for 20-30 seconds so that they can evenly coat the popcorn. 

Tempered Chocolate shards

  1. temper the chocolate and spread it thinly on a tray lined with parchment paper.
  2. Put some gold sprinkles on top of the chocolate before they’re completely set. 
  3. Break them into pieces to your liking.

Assemble

  1. Place one layer of cake onto a cake turntable and top it by piping ganache in a swirling motion. Smoothen the ganache with palette knife. Repeat with the second and third cake layer, and then last layer of cake. Frost the cake with remaining frosting.
  2. Decorate with chocolate shards, honey combs and salted caramel popcorn. Enjoy!

 

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Banana Salted Caramel Mascarpone Parfait




This banana salted caramel mascarpone parfait is everything you’re looking for as a party dessert or romantic dessert for two – it has its own visual impact while pleasing your palate to the last bit. It is intricately layered with light mascarpone cream, banana slices, biscuit crumbs, salted caramel, and topped with salted caramel cream and cocoa powder.




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The idea of making this parfait came up more than a month ago, but I was hesitant to make it because I didn’t have (and didn’t want to spend extra money to buy) the glasses that I thought were the best fit for the parfait. Students’ problems. However, for some reasons, I gave in as the urge of making this dessert became irresistbably strong when I was making tiramisu at work. As you can see, the plastic containers that I decided to use surprisingly looked good in the end!

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This mascarpone cream is essentially the cream used for tiramisu – it’s light and airy using just the simplest ingredients for baking. The recipe for the mascarpone cream is not sweet at all so it’s preferable to use riped bananas and, of course, you can go a little bit crazy with the salted caramel drizzles! To me, the key to a heart-winning parfait is having different layers and textures that well complement each other. For this reason, I added biscuit crumbs in the middle layer as the needed crunch among the smooth. Also, just to accentuate the flavours of salted caramel, I mixed it with the remaining mascarpone cream and pipe little cute blobs dusted with cocoa powder on top as the finishing touch. A small reminder: as the cocoa powder absorbs moisture very quickly after dusting, you should only dust it right before serving.

 

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Ingredients:

  • 50g  salted caramel* (to mix with cream)
  • 80g salted caramel (to drizzle)
  • 2 bananas, thinly sliced
  • cocoa powder for dusting
  • 70g biscuit, crushed
    * I used the Homemade Salted Caramel recipe by Sally’s Baking Addiction for this parfait.

Mascarpone cream

  • 350 mascarpone cheese
  • 250g pure cream (semi-whipped)
  • Sabayon:
    • 2 whole eggs
    • 2 egg yolks
    • 100g caster sugar  
  • Meringue:
    • 2 egg white
    • 35g caster sugar

 

Instructions:

  1. Semi-whip cream and keep it in fridge until ready to use.
  2. Make meringue by whipping egg white and caster sugar until stiff peak. Set aside until ready to use.
  3. While the meringue is whipping. Put and whisk well egg yolks, whole eggs and sugar in bowl. Heat the mixture over bain marie while stirring occasionally to 65C. Beat the mixture with an electric mixer on high speed to make sabayon (it’s also called the ribbon stage when the egg mixture becomes pale yellow and thick).
  4. Turn to low speed, add mascarpone cheese to sabayon and mix until incorporated.
  5. Using a spatula, gently fold in the meringue in 2 times until just incorporated. Then, gently fold in the whipped cream just until the mixture becomes homogeneous.
  6. Reserve 200g of cream in the mixing bowl, transfer the remaining mixture to a piping bag topped with a round nozzle.
  7. Add 50g salted caramel to the mixing bowl, mix with the reserved cream on medium cream until well mixed. Set aside.  

Assemble:

  1. Pipe a layer of mascarpone cream into each mould.
  2. Sprinkle biscuit crumbs.
  3. Arrange a layer of banana slices.
  4. Generously drizzle salted caramel.
  5. Pipe another layer of mascarpone cream until it fllls up the mould.
  6. Smoothen the surface with a palette knife.
  7. Squeeze out any remaining cream from the piping bag, and transfer the salted caramel mascarpone cream into the same piping bag. Pipe cream on top.  
  8. Dust with cocoa powder.

Yum




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Creamy Avocado Pesto Pasta with Crispy Prosciutto




Avocado_Pesto_Pasta_with_Prosciutto5

This avocado pesto pasta with crispy prosciutto is super creamy, delicious, and full of nutritional values; basically, the addition of avocado takes the pesto game to a whole new level.

This avocado pesto pasta with crispy prosciutto is super creamy, delicious, and full of nutritional values; basically, the addition of avocado takes the pesto game to a whole new level. The buttery, sweet taste of avocado goes incredibly well with the salty parmesan cheese, and of course, a generous amount of basil leaves would freshen up the overall taste. I made this pasta a while ago but never got the chance to photography it properly. Luckily, this Sunday afternoon, I got my own personal space without school and work and simply enjoyed playing with food in the kitchen (although my peace of mind got disrupted when I accidentally broke my wok’s lid and all the all the glass shattered into a million of pieces..). Oh well.



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When it comes to savoury, I am all about taste and efficiency, and this pasta dish is no exception. To make the avocado pesto sauce, all you have to do is blend all the ingredients in a food processor until it reaches the consistency you want. I personally wouldn’t go too far on that, because I want to have some texture left to bite on. Toss the sauce with the cooked pasta and you are good to go. To give my pasta little bit of crunch, I also made some crispy prosciutto that complements well with the sauce. Yeap, that’s pretty much it. So if you’re quick, this pasta can be done in 15 mins. Try this recipe and let me know about your thoughts! 🙂 Thanks for reading.

Avocado_Pesto_Pasta_with_Prosciutto2

Ingredients:

  • 2 servings of bowtie pasta

Toppings

  • a few pieces of prosciutto
  • Fresh basil leaves to garnish

Pesto

  • 1 avocado
  • 1/2 lemon, juice of
  • 1 garlic cloves
  • 1/3 cup parmesan cheese
  • 1/3 cup toasted pine nut
  • 1/4 cup olive oil
  • salt and pepper to taste

Instructions:

  1. Cook the pasta in salted boiling water according to package instruction. Reserve some pasta water. Drain and set aside.
  2. While the pasta is cooking, cook the prosciutto in a sauce pan on medium-high heat until fragrant and crispy. Set aside.
  3. Meanwhile, put all the pesto ingredients (except salt and pepper) in a food processor or blender. Blend until generally smooth (you can retain some texture if you want). Season with salt and pepper to taste.
  4. Toss the cooked pasta with the sauce in the sauce pan. If the sauce is too thick, thin it out by adding some reserved pasta water. Serve immediately with the crispy prosciutto and some fresh basil leaves.

Yum




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Sundried-tomato Basil Sausage Pasta in White Wine Cream Sauce




SunDriedTomato_Basil_Sausage_Paste_in_Whitewine_Cheesey_Cream_Sauce6SunDriedTomato_Basil_Sausage_Paste_in_Whitewine_Cheesey_Cream_Sauce4

This sundried-tomato basil sausage pasta in white wine cream sauce is deliciously creamy, cheesy, and full of the beloved Italian flavours – I guarantee you that it’s gonna be your new favourite pasta recipe! The flavours of basil, mozzarella, and sun-dried tomatoes marry perfectly together as you can imagine, and the indulgent meaty white wine cream sauce  is just spot on. And what is the best part of all these? This pasta recipe literally takes minimum effort to make – start to finish 20 mins – so it could save your life in one of those tiring days.

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I made this pasta a couple days ago as my lunch before I headed to school, which means that I had to cook something as simple as possible. I don’t know about you, but I am the kind of person who feels on top of the world when a recipe idea pops up in my mind and realise I have all the ingredients I need. BEST FEELING EVER. But now things got reversed – as I am living on my own now, I always try to finish everything in my fridge to minimise wastage; that said, I come up with my recipe with the ingredients I got in hand. Surprising, cooking spontaneously gives me a sense of satisfaction and achievement that I didn’t experience before, and it definitely improves my cooking skills and creativity. So, I guess  I should be thankful about living on a budge ey.

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Try this easy recipe out and I hope you will like it!

Ingredients:

  • 200g pasta of your choice
  • 2 sausages of your choice,cut into small pieces
  • 3 garlic cloves, finely chopped
  • 1 onions, diced
  • 1 1/2 cup heavy cream
  • 1/2 cup white wine
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup sundried tomato strips
  • 1 cup fresh basil leaves, washed and drained  
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1 tsp dried basil leaves
  • salt and pepper to taste

Instructions:

  1. Bring a large pot of salted water to boil. Add pasta and cook for time per packet 2 mins less than the required time (as the pasta will continue cooking when you cook it with the sauce).
  2. Reserve 1/4 cup of pasta cooking water, then drain the pasta for laster use.
  3. Meanwhile, in a pan, sauté the sausages on medium-high heat until golden brown and the sausage’s fat comes out. Keep the fat in the pan.
  4. Turn the heat to medium. Add onions and garlic. Cook for 3-4 mins until onions become translucent.
  5. Add cream, and white wine, sun dried tomatoes and mozzarella cheese. Stir to help the cheese melt, let it simmer for 2 minutes until it reduces slightly.
  6. Add basil leaves, paprika, garlic powder, dried basil leaves. Season with salt and pepper to taste.
  7. Add pasta and toss gently in the sauce for about 1-2 mins. Evenly coat the pasta with the sauce as it thickens. If the sauce gets too thick, add a little reserve pasta water. Enjoy!

Yum




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Boozy Bite – Guinness Double Chocolate Brownies



Guinness Double Chocolate BrowniesGuinness Double Chocolate Brownies

Another chocolate dessert for you all! These Guinness Double Chocolate Brownies are luxuriously rich and moist, carrying a hint of roasted malt taste from Guinness that intensifies the chocolate flavour of these brownies. If you haven’t noticed, I really like adding alcohol to my desserts for some boozy, delicious treats, and this time I choose to use Guinness – an Irish dry stout that has a distinctive burnt, malty flavour from roasted barley. If you’re interested in alcohol infused desserts, feel free to check out my other posts:

Hazelnut Dark Chocolate Mousse with Baileys Ladyfingers (topped with chocolate soil)

Coconut Rum Pecan Banana Bread

White Wine Poached Pear Almond Tart

Coffee Liqueur Double Dark Chocolate Hazelnut Muffin

Lemon Curd Limoncello Meringue Éclair

Guinness Double Chocolate Brownies

Guinness Double Chocolate Brownies

As I planned to use this brownie as the base for my Salted Caramel Stuffed Brownie Truffle (recipe coming soon!), I purposely toned down the sweetness of these brownies through using smaller amount of sugar, as well as using chopped dark chocolate that oozes out from the brownies when baked. With the addition of the Guinness, these brownies have a strong malt,  and bittersweet chocolaty finish which I personally love. However, if you have a serious sweet tooth, free feel to adjust the sweetness by adding an extra 50g white sugar to the batter. Thank you for reading and I hope you’ll have fun making these delicious brownies for a special occasion! (or anytime really- I mean, who needs a reason to eat brownies?)

Guinness Double Chocolate Brownies

Ingredients:

  • 100g butter, softened
  • 60ml vegetable oil
  • 200g white sugar
  • 50g brown sugar
  • 2 eggs, room temperature  
  • 180ml guinness
  • 1 tsp vanilla
  • 180g all-purpose flour
  • 100g cocoa powder
  • 100g chopped dark chocolate

Instructions:

  1. Preheat oven to 180C. Grease and line a square or rectangular baking tray and set aside.
  2. In a mixing bowl, sieve and add flour and cocoa powder. Set aside.
  3. In another mixing bowl, using an electric mixer, beat butter, vegetable oil, white sugar, brown sugar on high speed until light and fluffy. Scrape the mixing bowl in between if needed. This is will about 5 mins.
  4. Reduce speed to medium, add eggs ( one at a time) and beat until well combined.
  5. Add guinness and vanilla, mix until well combined.
  6. Add the prepared flour and cocoa powder, mix until just incorporated.
  7. Fold in the chopped dark chocolate.
  8. Pour the batter into the prepared baking tray. Bake for 25 mins or until until a skewer inserted in the centre comes out with moist crumbs clinging. Do not overbake. Set aside to cool. Enjoy!

 
Yum




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