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Baked Baileys Cheesecake with Oreo Crust

This Baked Baileys Cheesecake is literally the BEST cheesecake that I’ve ever tasted! It has the smoothest and creamiest Baileys mascarpone and cream cheese filling with an Oreo Crust. The buttery Oreo cookies base complement perfectly with velvety taste of Baileys. And the best thing is – this baked cheesecake doesn’t require a water bath and is super easy to make!

Baked Bailyes Cheesecake with Oreo Base

Baked Bailyes Cheesecake with Oreo Base

Baked Bailyes Cheesecake with Oreo Base6

Baked Bailyes Cheesecake with Oreo Base



I am always, ALWAYS, keen to add alcohol into my desserts to make them a little bit naughty and sexy to eat. Click on the links below to check them out:

– Guinness Double Chocolate Brownie 
– Milk Chocolate Banana Mousse Cake with Rum 
– Lemon Curd Limoncelle Eclair 
– Coffee liqueur Double Chocolate Hazelnut Muffin 
– Tiramisu Mille Crepe Cake

Baileys is one of my favourite liqueur (to kill my sweet cravings at night) and it goes perfectly with a cheesecake. You might want to check out my Baileys Hazelnut Dark Chocolate Mousse Cup for a party dessert idea.

Baked Bailyes Cheesecake with Oreo Base2

Baked Bailyes Cheesecake with Oreo Base7

Baked Bailyes Cheesecake with Oreo Base

Tips of making the perfect baked cheesecake!

To perfect a baked cheesecake, there’re a couple things to take note of:

  1. Bake at LOWER temperature for a LONGER period of time – baking cheesecake at a low temperature is crucial to cooking the filling steadily and evenly, which achieves the creamy and smooth texture. Last thing that we want is to overcook the filling or to burn the top.  I baked my cheesecake at 140C for 90 mins  and I think it is a good setting that cooks the cheesecake nicely and still achieve that golden colour top crust.
  2. Cream the cheese and sugar well. To make your cheesecake smooth and creamy, you don’t want to have cream cheese lumps or undissolved sugar in the batter. Therefore, do take the time to beat the cheese and sugar on medium high speed (while scraping the side of the mixing bowl once in a while) to attain a pale, fluffy cheese sugar mixture before adding the eggs.
  3. Do NOT over-aerate the eggs when mixing. One big difference between a chilled cheesecake  and a baked cheesecake, is that while gelatine usually is the setting agent, there’re eggs in a baked cheesecake to set. But make sure that you only gently fold in the eggs in the cheesecake with a spatula (not a whisk), because you don’t want to over-aerate the eggs or the cheesecake will expand too much during baking.
  4. Cool the baked cheesecake slowly after baked. When it comes to baked cheesecake, we are all so scared that the cheesecake is going to crack during the cool down process. But don’t worry! To avoid the cheesecake from cracking, you simply have to avoid sudden temperature change and cool the cake gradually. I usually would turn off the oven and leave the cake inside the oven to cool down for 30 mins, before taking it out to room temperature for another 30 mins, before putting it in the fridge.

Baked Bailyes Cheesecake with Oreo Base4



Ingredients:

For the cheesecake

  • 500g cream cheese
  • 250g mascarpone cheese
  • 250g caster sugar
  • 1/2 tsp salt
  • 2 tbsp baileys
  • 1 tsp vanilla bean paste
  • 3 whole eggs
  • 1 egg yolk
  • 360ml sour cream

Oreo Cookie Base

  • 250g crushed Oreo (after filling removed)
  • 100g melted unsalted butter

Instructions :

  1. Put a parchment paper on a baking tray. Put a 8inch cake ring on the baking tray and set aside to use.
  2. Take out the fillings from the Oreo cookies with a butter knife (you can keep the filling for other uses), and process the cookies in a food process into fine crumbs.
  3. Melt butter in the microwave (carefully, butter explores very quickly if left unattended).
  4. Mix the butter and the Oreo crumbs well. Press it inside the cake ring as the cake base with the back of a spoon until even and flat. Put in the fridge to set.
  5. Preheat Oven to 140C
  6. Using an electrical mixer, beat cream cheese, mascarpone cheese, salt, and sugar with a paddle attachment on medium high speed (while scraping the side of the bowl occasionally) for around 5-8 mins until smooth and fluffy.
  7. Add in baileys and vanilla bean paste and beat for 30 seconds.
  8. Put the eggs and egg yolk in a bowl, use a whisk to lightly break them down. Then pour it over the cheese mixture, fold the eggs in with a spatula until incorporated.
  9. Fold in the sour cream with a spatula until incorporated.
  10. Pour the batter into the prepared cake ring and bake at 140C for approximately 90mins. Time may vary depending on your oven and other factors. A baked cheesecake is ready when the side is puffed up and turned golden brown, while the centre would slightly jiggle when you shake the baking tray. When it is ready, turn off the oven, open the oven door for 15 seconds, then close the door and leave the cake inside the oven for 30 mins. Take it out from the oven and let cool in room temperature for another 30 mins. Keep it in the fridge for at least 3 hour s for it to fully set. Enjoy!
2 comments
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.

 

2 comments
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. 
3 comments
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.

Chocolate Mud Cake2

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) 

 

Chocolate Mud Cake4

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!

 

8 comments
Earl Grey Honey Cake with Passion Fruit Curd and Toasted Italian Meringue



These mini Earl Grey Honey Cake with Passion Fruit Curd and Toasted Italian Meringue are perfect for an afternoon party to feed  your guests! They are bursting with fruity freshness with a subtle citrus tone, not to mention the cake’s melt-in-your-mouth soft texture.



Earl_Grey_Cake_with_Passionfruitcurd_and_Toasted_Meringue3Earl_Grey_Cake_with_Passionfruitcurd_and_Toasted_Meringue5

 

The background story of this creation can be traced to the madeira cake I made at school at the beginning of this term. Medeira cake is a simple citrus cake served with tea or sweet wine; it has a golden brown surface and light yellow interior, and is characterised by its close crumb structure because of its specific making method. I loved this cake when I first tried it because it got the texture that I liked and it’s so simple yet delicious. Yet, this time for my own creation, I, of course, changed things up a bit with some additional elements to make the cake interesting.

Earl_Grey_Cake_with_Passionfruitcurd_and_Toasted_Meringue

To pair with the sweet, citrus taste from the earl grey honey cake, I decided to use passion fruit curd and some toasted meringue. I have eaten passion fruit desserts before outside but It’s actually my first time to buy passion fruit in my life (I know right..). And I realised I’d been missing out such a great fruit! The moment I cut it open, the fragrance coming out from it was just heavenly and I could instantly well imagine how good it would taste with some greek yogurt and honey for breakfast.

Earl_Grey_Cake_with_Passionfruitcurd_and_Toasted_Meringue2

Also, I also grasped today’s free time to practise tempering chocolate. I don’t know what’s wrong with me, but tempering chocolate gives me a headache most of the time and sometimes it gets really frustrating. Luckily, today I did manage to temper chocolate and make some simple decoration successfully. I will need to temper chocolate again the coming week and I hope today’s experience is gonna give me more confidence. Anyway, I hope that you all like this recipe and have a fruitful week ahead of you! (pun intended)


Ingredients (makes around 15 mini cakes) :

Earl Grey Honey Cake

  • 180g cake flour
  • 100g corn flour
  • 80g almond meal
  • 4 earl grey tea bags, loose leaves of
  • 5g baking powder
  • Salt, pinch of
  • 200g unsalted butter, softened
  • 150g caster sugar
  • 50g honey
  • 1 lemon, zest and juice of
  • 3 whole eggs, room temperature
  • 50g sour cream
  • 100ml milk
  • 1 vanilla pod

Passion fruit curd 

Italian Meringue

  • 100g caster sugar
  • 60ml water
  • 2 egg whites
  • 1/2  tsp vanilla

Instructions:

Earl Grey Honey Cake 

  1. Boil milk, 2 bags of earl grey loose leaves, and vanilla beans in a pot. Let it infused until ready to use.  
  2. Using an electric mixer, cream butter, sugar and honey until light and fluffy. Add lemon zest in the last minute of mixing.
  3. Add eggs SLOWLY until all incorporated (only add more eggs until they are fully incorporated or you’d risk curdling the mixture; also, mind that the eggs should be at room temperature/slightly warm to achieve the best result)
  4. While the eggs are mixing, prepare and sift your dry ingredients (i.e. cake flour, almond meal, 2 bags of earl grey loose leaves, baking powder, and salt). Gently fold in dry ingredients into the butter mix until just incorporated (don’t over mix)
  5. Slowly add earl grey-infused milk, lemon juice and sour cream. Mix until just incorporated.
  6. Put the batter into a piping bag and pipe evenly into silicon mould. Tap the mould to release air bubbles. Bake at 180C for 25-30 mins until golden brown. Let cool. 

Passion fruit curd 

  1. Dissolve gelatin in hot water and add to the passion fruit curd while it’s still warm.
  2. Mix thoroughly. Refrigerate until they start to set*

*They set pretty fast so please be ready to pipe when they reach the ideal consistency.

Italian Meringue

  1. Put sugar and water in a small saucepan and do NOT stir. Bring the water and sugar to boil at 118C. When the syrup reaches 115C, simultaneously start whisking the egg whites to soft peaks on a medium speed.
  2. When the sugar reaches 118C, pour it over the egg whites (pour the hot syrup on the side of the mixing bowl to avoid cooking the egg whites). Turn the mixer to high speed and continue beating for about 5-7 mins, until the meringue is cooled down to 50C and glossy stiff peaks have formed.

P.S When you assemble the cakes, you should first pipe the meringue AND toast them, before you pipe the passion fruit curd to avoid melting the curd.

 Yum




7 comments
Greek-Inspired Halloumi Lamb Sausage Tomato Stew

This hearty, greek-inspired halloumi lamb sausage tomato stew beautifully combines all the familiar greek cuisines flavours – lamb, halloumi, olives, oregano – and it is possibly the best dinner recipe to warm your body (AND SOUL) on a cold night. Cook the sauce in a pan and finish it off in the oven – EASY. The best part of this stew? It definitely is the golden brown, crispy halloumi that tastes divine when perfectly grilled. 

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Hallomi_Lamb_Sausage_Tomato_Stew

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This recipe was inspired by the Sausage Halloumi Bake by Lucy Loves.  The moment I saw the recipe my mind already went crazy thinking about how good it would taste. If you know me well, you’d know that Greek food is my favourite cuisine and lamb is my favourite meat type at all times, so yeah, I’d kill for a souvlaki lamb wrap right now. Anyway, I wrote this recipe with the three main ingredients in mind – lamb sausage, halloumi and tomato – and I added some twists to it. I always like working with red sauce because it simply never goes wrong; so flavourful and nutritious at the same time. To accentuate the mediterranean theme and to give a little sweetness for taste balance, I added some dried oregano and olives to the sauce as well. 

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You can basically do anything with this stew – eat it on its own, mix it with pasta, or dip it in bread etc. And of course, feel free to use your own imagination and creativity to make changes to the recipe – play with the sausage type and throw in whatever ingredients you like to make it your own best stew. I promise you that you’re going to love it! And again, thanks for reading my blog and have a good weekend! 

Ingredients:

  • 500g lamb sausage, cut into small pieces
  • 200g Halloumi, sliced
  • 1 onion, diced
  • 2 garlic cloves, choped  
  • 3 tomato, diced
  • ¼ cup tomato paste
  • 1 tsp balsamic vinegar
  • ¼ cup pitted green olives
  • 1 tsp dried oregano
  • 2 tsp raw sugar (you can adjust the amount of sugar to your taste)
  • 1/2 cup water (optional, if the sauce becomes too dry)
  • Salt and pepper to taste
  • Handful of baby spinach
  • Fresh basil leaves to garnish

Instructions:

  1. Preheat your oven to 180C.
  2. In a large sauce pan, heat olive oil over medium heat. Add sausages and cook until golden brown (they don’t have to be fully cooked as they will continue cooking in the oven). Take them out and set aside.
  3. In the same pan, add onions and saute until translucent, about 3-4 mins. Add garlic and cook for another 1 minute (be careful not to burn the garlics). Add tomatoes, tomato paste, sugar, olives, and dried oregano. Cook for about 3 mins until tomato starts to release juice. Add ½ cup of water if the sauce becomes too dry. Add baby spinach and stir and let it wilt. Reduce heat to low, add sausages back to the pan and let it simmer for about 2 minutes. Add salt and pepper to taste.
  4. Transfer the stew mixture to a baking dish, evenly put the halloumi cheese slices on top. Grill for 15 mins until golden brown.
  5. Garnish with fresh basil leaves. Serve immediately.

Yum




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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




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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.

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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




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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!

 
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