Sunday, December 30, 2012

Chocolate marble cake

Okay , you can't really see the chocolate swirls in the cake but it's there , somewhere ! lol

This pound cake is supposed to be baked in a loaf pan but I've been itching to use my bundt pan so ...

I never thought how little the batter in this recipe if you use a bundt pan ! It barely hit 1/3 of my 9-inch bundt pan  !

I just crossed my fingers and hope for the best ....

But as you can see , it turned out well ! Not bad for my first bake using bundt pan . The bottom though is not flat . And I've forgotten to add the melted chocolate in the batter so no visible marbling except at the bottom .....

In the recipe , no baking powder is added but just in case it's a typo error ( it's not , by the way ! ) I've  added some .

This is a classic pound cake recipe .....

So use the best butter you can get  .

It really goes well with my mocha ice cream and espresso fudge sauce ^___^''

Recipe adapted from Bocuse in your kitchen

My slight modification in red

2 large eggs
2/3 cup ( 120 grams ) granulated sugar
1 scant cup ( 125 grams ) flour
1 stick ( 120 grams ) softened butter , plus butter for the mold
a pinch of salt
1 3/4 oz ( 50 grams ) semi-sweet chocolate ( milk and bittersweet chocolate combo )
1/2 tsp baking powder

* Preheat oven to 400°F / 200°C . Lightly butter a 9 1/2-inch loaf  or a 24 cm cake pan  and set aside .
* Melt chocolate in a double boiler .
* Beat eggs and sugar in a mixing bowl until smooth and a pale yellow in color , then sift in the flour . Whisk in the softened butter and the salt ; the batter should be smooth .
* Pour melted chocolate over the batter then barely stir it in . Pour batter in the prepared pan and smooth the surface and bake for 45 minutes .
* Turn the mold upside-down on a cake rack to cool as soon you take the cake from the oven but don't lift it off until it has cool completely .

The bottom's a beaut , isn't it ?! 

Friday, December 28, 2012

Mocha ice cream with espresso fudge sauce

Hey guys !

How was everyone's Christmas ?!

Me ?! I'm not busy but I'm too lazy to bake/cook anything these past few days ! pfffffttt

So no bakes , no photos ergo no blog posts but hey ! I've been too busy salivating at everyone's blog anyway

So , I'm checking out the content of our freezer , nothing much in there except several kinds of flour and my ice cream maker insert .....

Before packing my ice cream maker for a well-needed rest heh! , why not make one last  ice cream this year ?

I got loads of ground coffee and that's really a good excuse to make it ....

Did I say ice cream ?!

Yup ! I'm eating my words !

Remember that it's winter here and no heater in our flat ?

Just picture me eating ice cream at home , in front of the computer - wearing winter clothes , thick socks , gloves , scarf and beanie while lurking at your blog !

Coffee and chocolate ?!

'nuff said !

Hohoho !

2 1/2 cups whole milk
1 cup whipping cream
4 tablespoons ground coffee
2 tablespoons instant espresso
2/3 cup raw sugar
2 egg yolks
60 grams bittersweet chocolate

* In a small saucepan , pour milk and add in the ground coffee , cook for 5 minutes , don't let the mixture boil .Turn off heat and let steep for 10 to 15 minutes .
* Whisk the yolks and 1/3 cup of sugar until light and fluffy .
* Strain the milk and ground coffee mixture , using a fine sieve and return to the pan , pour in the cream , espresso powder and the raw sugar and bring to a boil . Pour some of the mixture to the beaten yolks , whisking while pouring to prevent yolks from curdling . Pour back the mixture to the saucepan , cook without boiling , stirring constantly until mixture thickens .Put chocolate in a small bowl and pour some of the custard/mixture , enough to cover the chocolate , let stand for about a minute or so before stirring . Stir the chocolate and milk mixture until smooth then add it to the saucepan , mixing well to combine . Transfer the mixture to a heatproof jug or bowl , let cool and chill in the fridge for at least 2 hours or overnight .
* Churn mixture in an ice cream maker . Transfer mixture to a freezer-proof container and freeze overnight before serving .

Espresso fudge sauce , recipe adapted from  Sweet cream and sugar cones

Makes about 1 cup

1/2 cup sugar
1/4 cup water
1/2 cup Dutch-processed cocoa
1 oz/ 30 grams / scant 1/4 cup , bittersweet chocolate , finely chopped
1/4 tsp kosher salt
1/2 cup freshly-brewed espresso or very strong coffee
1/2 tsp vanilla extract

* Combine cocoa powder , chopped chocolate and salt in a medium heat-proof bowl . Set aside.
* Mix water and sugar in a small saucepan ; put pan over medium-high heat , cook until sugar is completely dissolved . Remove from heat .
* Pour the sugar syrup over the chocolate and let stand without stirring for 1 to 2 minutes ; whisk until smooth and slowly add in the espresso and vanilla .

*** I was quiet concern at first when the fudge turn out too thin so I cooked it again for a minute  , let mixture boil for 30 seconds . It was still thin after that but after a night in the fridge  , it turned thick and glossy . I think , maybe , even without cooking it the second time , it'll thicken after chilling .  Serve over ice cream , pancake/waffle or everything that needs chocolate sauce . In my opinion , this is the bestest fudge sauce around .

Wednesday, December 19, 2012

Chicken jook ( congee ) / Chicken rice porridge

It's cold , windy and gloomy in our side of the world .....

What could be better than this hearty rice porridge ?!

This is my take on both arroz caldo ( Filipino-style congee  ) and the Cantonese jook .....

Flavorsome with light , creamy texture , this simple and easy one-dish meal is sure to please anyone looking for some homey and comforting meal in this gloomy weather ....

1/2 cup ( rice cooker cup or a scant cup if using 1/2 measuring cup ) jasmine rice
2 liters / 8 1/2 cups water ( if using broth omit the chicken powder )
5 pieces chicken ( mid-joint) wings or use breast , thigh or leg
a generous teaspoon of finely chopped ginger
1 clove  garlic , minced
1 small shallot , finely chopped

some coarse salt
a generous dash of ground white pepper
1/2 teaspoon brown sugar
1/8 teaspoon chicken powder

To serve :

2 boiled egg , sliced
1 stick yau ja gwai or you tiao ( deep fried Chinese pastry )
some sliced spring onion

* Heat oil in a medium saucepan over medium heat , add in the garlic , ginger and shallot , stir fry until fragrant . Add the chicken , cook for about 2 minutes then add in the rice . Stir well to combine , about a minute .
* Pour in the water , let boil and cook over medium low heat for an 1 hour and 10 minutes , stirring from time to time to prevent the rice from sticking at the bottom . Don't forget to put a pair of chopstick ( or whatever that is available for you to use ) on parallel between the pot and the lid , so that some of the steam escape and the mixture won't boil over . Add salt , white pepper , sugar and chicken powder after an hour , stir well and continue cooking , adjust taste . Serve piping hot with egg slices , yau ja gwai and some sliced spring onion .    

Yau ja gwai / deep fried Chinese pastry 

Sunday, December 16, 2012

Penne with spicy meat sauce

Want a bigger photo ? Just click it ! 

Somebody here just love pasta ! lol

But then what's not to love ?

Pasta is one great and convenient ingredient to make tasty meals ....

Quick , simple and deliciously filling ....

And with so much pasta sauce to choose from , you'll be spoilt for choice !

Adding ground cinnamon to pasta sauce , anyone ?!

You'll be very surprise to know that it's really , really good !

Cinnamon adds a very interesting and subtle flavor to an otherwise same old same old  meat sauce ....

Don't forget to add the chillis ! Just reduce it for a more kid-friendly meal ....

Or add some bell peppers for a more wholesome dish ....

Definitely a dish worth making for , again and again .....

If you're going to make pasta next time , try adding it to your meat based sauce ....

Live a little ......

Remember that the end of the world is on the 21st of this month ! lol

Rigatoni with spicy meat sauce , recipe adapted from Martha Stewart

My modification in red

12 oz rigatoni or other short pasta  ( I used penne , 500 grams ) 
1 pound ground lamb or beef chuck ( 400 grams , a combination of ground pork and beef ) 
1 medium onion , finely chopped ( 150 grams shallots )
2 cloves garlic , minced
1/2 cup / 115 grams tomato paste
1/2 tsp ground cinnamon ( a generous teaspoon )
1/8 tsp cayenne pepper ( 1/2 teaspoon )
1 tablespoon red wine vinegar
1 1/2 cups water ( 2 cups pasta water )
some coarse salt and ground pepper
4 rashers of bacon , cut 
2 teaspoons brown sugar
1 tsp chili flakes 
a handful of cilantro , coarsely chopped 

* Boil pasta in a salted water .
* While pasta is cooking , cook the meat in a large saucepan over medium high heat , until no longer pink . Add onion and garlic , season with salt , pepper and sugar , cook stirring occasionally until onion is tender , 4 to 6 minutes . Add the bacon .
* Stir in tomato paste , cinnamon, cayenne and chili flakes ; cook until fragrant , about 2 minutes . Add the water , bring it to a boil , reduce into simmer and cook until slightly thickened , 8 to 10 minutes . Stir in the red wine vinegar and half of the chopped cilantro ; adjust seasoning . Add sauce to the cooked pasta or the other way around ; add the remaining cilantro and toss well to combine , serve immediately .

This post is linked the blog hop event , Cook Like a Star , featuring Martha Stewart's recipes , hosted by Zoe of Bake for Happy Kids , Yen of Eat you Heart Out and Jocelyn of Riceball Eats


Please visit some blogging friends sites for more of their 5 star cooking !

Wednesday, December 12, 2012

Tofu and minced pork stir fry

Everybody loves simple and easy dishes ....

And with cheap ingredients ?! So much the better !

Tofu is a versatile protein-rich food , even with minimal seasoning and add-ins , it's absolutely delicious ....

Cheap and easy to prepare , I always buy a block of tofu whenever I can't think of what to cook ....

I like to steam it sometimes but mostly , it goes into my stir fries .....

Want more of easy tofu dishes ?! Check this Pan fried stuffed tofu , stir fried string beans , tofu and minced pork with kale in olive oil and the steamed tofu with minced pork and salted fish .

For a more substantial fare , add some sweet corn kernels and some greens ....

This recipe is easily doubled , no , make it triple !

Serves one lone Asian ( with 2 bowlful of rice and an oversized cup of hot milky coffee )

1 block / about 200 grams soft tofu
60 grams minced pork
60 grams bell pepper , a mix of red and yellow
1 small shallot , thinly sliced
1 clove garlic , minced
1 teaspoon ginger , finely chopped
a sprig of green onion , sectioned
1 tbsp chopped cilantro
1 tsp chili sauce
1/2 tsp brown sugar
1/2 tsp fish sauce
1/4 cup / 4 tablespoon water
a pinch of chicken powder
a dash of ground white pepper

* Rinse tofu , cut horizontally in two and put in a strainer to drain ( for hours , in the fridge , during hot days   ) , gently top with a small saucer , to expel some of the liquid . ( If you're pressed for time , just wipe it well with some kitchen towel or kitchen tissue ) . Wipe thoroughly with kitchen tissue and slice into squares then sprinkle with tapioca starch or cornstarch on both sides . Pan fry in a hot oil ( 1 tbsp or so ) until both sides are light brown .
* In the same pan , add shallot , garlic and ginger , fry until fragrant and add the minced pork , stir fry until pork changes color , add a pinch of chicken powder , chili sauce , sugar and pepper , continue frying until pork is golden brown . Pour in the water , let boil and simmer for about 3 minutes or until water evaporates , add in the fish sauce and adjust seasoning . Add in the green onion and cilantro , give it a good stir , dish up . Serve hot . With rice .

Monday, December 10, 2012

White chocolate mocha brownies

It's been months since I've baked brownies ....

And I've dreamed that I'm eating fudgy brownies last night !

In reality , my baked brownies is a tad dry , more cakey than the fudgy ones I've been eating in my dreams ! lol

Maybe because I've just added half the sugar than what the recipe calls  ?

For sure it's overcooked .....

A tad scorched at the edges as well tsk tsk !

According to recipe , cook for 50 to 60 minutes !

Ha ! I've cooked mine for about 40 minutes ugh !

Oh well ! It's still wonderfully chocolaty .....

It has coffee and white chocolate , my fave combo ! ^___^

There are cashews and pecans in there as well .....

Good thing I've added that 3 extras !

Worth baking again , in less than the allotted time , 30 to 35 minutes , I think .....

Mocha brownies , recipe adapted from Martha Stewart

My modification in red

8 tablespoon / 113 grams unsalted butter , cut into pieces ( 100 grams ) 
1 cup flour , spooned and leveled
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
2 teaspoons instant espresso (  1 1/2 tablespoon ) 
8 oz semi sweet or bittersweet chocolate
1 1/4 cups sugar ( scant 3/4 cup raw sugar )
3 large eggs
100 grams white chocolate chips
75 grams cashews and pecans 

* Preheat oven to 350°F / 180°C . Grease a 9-inch square pan and line the bottom and sides with parchment paper , leaving a 2-inch overhang on 2 sides ( for easy removal ) , butter the parchment paper as well .
* In a small bowl , combine the flour , cocoa powder , baking powder and salt , whisk to combine ; set aside .
* Place chocolate and butter in a large bowl  and set over a saucepan with barely simmering water , stirring occasionally until melted , about 2 to 3 minutes . Add sugar , mix to combine . Add in the eggs , mixing well . Add the flour mixture , mix until just moistened ( do not over mix ) add instant espresso . Transfer mixture to the prepared pan and bake until toothpick inserted comes out with a few moist crumbs attached , about 50 to 60 minutes ( BEWARE !!! )  . Cool in the pan for 30 minutes and transfer in the wire rack , let cool completely before cutting .

I'm submitting this post to the blog hop event , Cook like a star , featuring Martha Stewart's recipes , hosted by Zoe of Bake for Happy Kids , Yen of Eat your Heart Out and Jocelyn of Riceball Eats


Do check out some blogging friends scrumptious offerings !

Thursday, December 6, 2012

Ham and cheese whole wheat rolls

It's a toss up between mocha brownies and this Japanese style bread .....

But the bread won this time as the temperature calls for a more vigorous exercise ! lol 

This is the second tryout .....

I didn't really believe it when I read that the dough of this bread is very sticky at this site  ( she recommended  using a bread maker ) ....

I told myself , how sticky can it be ?  Stickier than this Pan de mie ? 

Ha ! Serves me right ! pfffffttttt ! 

As sticky as a glue .......

You should see my hands coated with sticky gooey mess ....

I've tried resting the dough for more than 5 minutes before another round of kneading but 'twas still too sticky so another extra flour was added and added until .....

So this time , I've used some whole wheat flour and what a difference it makes , sticky yet manageable and just some dusting of flour compare to a 50 grams of  extra flour that I've added last time ( I usually weigh my final dough )  ....

Soft , bouncy and a very tasty bread compare to my first attempt which even though 'twas bouncy but not as soft as I'd like it to be due by too much flour added .....

The recipe is called Japanese style bacon and cheese loaf bread ( Tangzhong method ) but I've made some tweaks ( again ! ) thus the different name .

Please check original recipe at Christine's recipes site

200 grams bread flour + 150 grams whole wheat flour
1 tsp salt
2 teaspoons instant yeast
55 grams caster sugar
7 grams / 1 T + 1 tsp milk powder ( optional )
30 grams butter , at room temperature
1 large egg , about 56 grams , lightly whisked
120 grams Tangzhong 
125 grams soya milk , lukewarm

For the filling : 

100 grams ham , diced
50 grams cheddar cheese , diced
generous 1/4 teaspoon herbes de Provence

* In a large bowl , combine or sift bread flour , whole wheat flour and salt . Mix in the yeast , sugar and milk powder , whisking well to combine . Rub in the butter then make a well in the center , add in the egg , tangzhong mixture and the milk , mixing in together to form a soft dough .

* Turn mixture into a clean surface , knead the dough until it's soft and elastic , about 6 to 8 minutes . Form dough into a ball then place in a lightly greased bowl , turning once and cover with a plastic wrap and let proof in a warm place for 1 hour and 30 minutes . 

* Knock back the dough onto a clean surface , deflate the dough and roll into a roughly 18 by 12 inches rectangle , scatter the ham and cheese mixture on top and roll from the long side , seal the edge gently ; cut into 12 pieces and place into a lightly greased pan . Cover loosely with plastic wrap and let rise again for 45 to 1 hour . 

* Near the end of the final rise , preheat oven to 350°C/180°F . Lightly brush with egg wash and  bake for 25 minutes . Serve warm or at room temperature .

The first attempt , the alien bread ^__^''

Monday, December 3, 2012

Chicken curry rice

Hohohoho !

Time really flies so fast .....

Need to post more before the year ends .....

Hopefully , Her Laziness won't  materialize this month ! lol

So , it's been cold , windy and rainy here these past few days .....

I've been to a shop yesterday to check some winter jackets but I guess most people here had the same idea ! The shop was full to bursting as if winter necessities will go out of fashion ! lol

I think I'll better wait for the 90% markdown hee hee !

As it's cold here , what better way to cook than this scrumptious one-dish meal ....

A very satisfying dish that combines curry , chicken and rice ....

Imagine all those flavor in one dish ?!

I love eating curry with rice but never thought of cooking it together .....

Good thing  that I've been lurking at marthastewart's site to check some recipe for this month's Cook like a star blog hop or else I wouldn't think of cooking it .....

So , what are you waiting for ? Go try this if you haven't done so ! For sure , you have most of the ingredients in your pantry !

Please check original recipe @ Martha Stewart

1 pound chicken wings ( mid joint )
150 grams chicken breast , cut into 3 pieces
1 1/2 cups jasmine rice
1 1/2 tablespoon Thai red curry
1 cup coconut milk
1 2/3 cups chicken broth
1 each red and yellow bell pepper , cut into 1-inch pieces
100 grams green beans , cut into 1-inch pieces , blanched
150 grams shallots , roughly chopped
1 teaspoon ginger , finely minced
1/2 tsp sugar

1/2  tsp garlic powder , 1/4 tsp coarse salt and a generous dash of white ground pepper to marinate the chicken

* Rinse and pat dry chicken and marinate ( if you have time , marinate at least an hour before cooking ) with garlic , salt and pepper .
* Rinse the rice once and drain .
* In a wok or a large pan , heat some oil and pan fry chicken until lightly brown , transfer to a plate and keep warm .
* In the same pan , wipe or throw most of the oil , leave about half a tablespoon ; fry shallots and ginger until fragrant , add curry paste and stir well to combine , stir fry for a minute or so . Add the chicken and the rice , mixing thoroughly . Pour in the coconut milk  and the broth , let boil and add the sugar . Cover and let simmer in low heat for about 15 minutes or until liquid is absorbed . Uncover and stirring well to combine all ingredients , adjust seasoning . Cover and let cook for another 10 minutes . Add bell peppers and green beans and cook for another 5 minutes . Let rest for about 10 to 15 minutes . Dish up and serve .

A wokfull of deliciousness ! 

This post is linked to the blog hop event , Cook like a star , featuring Martha Stewart's recipe , hosted by Zoe of Bake for Happy Kids , Yen aka Baby Sumo of Eat your Heart Out and Riceball of Lilnut.net .


Do check out some blogging friends 5 star cooking !

Thursday, November 29, 2012

Pesto whole wheat wreath bread

Pesto , at last !

Store-bought though ....

No way will I successfully grow my own herbs #Black thumb , for sure ! pffffffttttt

Hey ! That pesto tastes really great !

I played around with the recipe that I've seen from Christine's recipes' blog ......

This bread is a spin from her Tangzhong whole wheat bread  ....

What is Tangzhong method ? According to Christine's blog , Tangzhong is actually a flour paste ( water roux starter ) , cooked 1 part of bread flour and 5 parts of water to 65°C . It's originated in Japan and described as the secret ingredient to make soft and bouncy bread just like most Japanese bread .

This Tangzhong is very easy to make , so no excuses in not making it ! lol

I made this bread twice already .... Not for comparison , mind you tsk ! All the photos that I've taken from my first bake are all blurry ! ugh !

But it's no hardship making this deliciously moreish bread again .....

So , its really soft and bouncy ?!

My photos cannot express heh ! how super soft and bouncy this bread is , seriously ! ^__^

For those who wants to try this recipe , if you're using the bread machine , please check how-to at this site  ....

The dough of this bread is sticky but try not to add flour ( even a dusting ) as you knead the dough , just rub your hands together to dislodge some of the dough that will stick to your hands back to the dough that you're kneading and just continue to knead until dough is soft and elastic ; by the time you finish kneading the dough , it will still a bit slightly tacky to the touch and that's normal .....

* To make tangzhong , you'll need 1/3 cup/ 50 grams bread flour and 1 cup of water . In a small saucepan , put the flour in and pour in the water bit by bit while stirring it with a whisk or a spoon until all the liquid is absorbed and the mixture is smooth and lump-free . Turn on the heat , medium low and continue stirring until the mixture becomes thicker and thicker , you'll have the tangzhong if you can see the lines all over the surface of the mixture while you're stirring it or you can use a thermometer , it should be 65°C/149°F . Transfer to a container or a bowl , cover the surface with plastic wrap to prevent mixture from drying up . Let cool to room temperature before using . Yield :  about 230 grams or so of tangzhong .


For the bread dough :

200 grams bread flour
150 grams wholemeal / whole wheat flour
1 tsp salt
40 grams sugar
2 tsp instant dry yeast
40 grams butter , softened
100 grams tangzhong
45 grams whisked egg
110 grams lukewarm milk
some pesto for filling

* Sift both flours and salt in a large bowl , tipping in the remaining whole wheat flour that doesn't pass thru the sieve into the mixture . Add the sugar and the yeast  , stir until combine . Rub in the butter then add in the tangzhong , mix to combine .  Make a well in the center , add in the whisked egg and milk ; mixing in to form a soft dough .

* Turn the mixture into a clean surface , knead the dough for about 6 to 8 minutes until dough is soft and elastic . Form dough into a ball and transfer into a lightly oiled bowl and cover with plastic wrap . Let rise in a warm place for about 1 hour and 15 minutes ( depending on how warm your kitchen )  .

* Knock back the dough in a clean surface , kneading to deflate the dough and roll into a 18 by 12 inches rectangle , spread some pesto on top and roll it up into a tight loaf . Cut in half , seal the top and loop or braid together and seal the ends , twisting to form a wreath  . Place the dough into a lightly oiled pan , cover and let rise for 45 minutes or until doubled in size .

* Meanwhile , preheat oven at 180°F/350°C . Lightly brush the surface with some egg wash and bake for 30 minutes , check after 20 minutes , if it's browning too fast , tent it with a foil .

* Don't wait until it cooled down , eat it straight from the oven er take some photos first !

Monday, November 26, 2012

Gon chow ngau ho

How do you like your noodles ?

Soupy , saucy or stir fried  ?

 Me ?! Isn't it obvious ?! ^___^ 

As with most of the Chinese stir fried dishes , stir fried noodles is also simple , fast , satisfying and if it's homemade , so much the better ! 

Now , if you don't have the time or inclination to make this , just buy it ! lol 

This version is much like ( give or take a few ingredients ) the gon chow ngau ho that I've posted a long time ago .

550 grams fresh rice noodles
140 grams beef slices 
35 grams yellow chives , cut
40 grams spring onion , cut
60 grams carrot , cut in thin strips
1/4 onion , sliced
 1 clove garlic , minced
1/4 tsp chicken powder
scant tablespoon dark soy sauce
1 tablespoon light soy sauce
a dash of ground white pepper
a generous pinch of salt

* Heat wok and add some oil , when oil is hot , add garlic , stir fry until lightly brown , add the chicken powder and white pepper to the beef slices and stir fry beef until it changes color , transfer to a plate and keep warm .
* In the same pan , add the onion and carrot , cook for 2 minutes . Add in the noodles , cook for about 4 minutes , stirring gently from time to time ; add in the beef , green onion and the chives , stir well to combine ; add in the dark soy ,  light soy and the salt , give it a thorough stir , adjust seasoning . Cook for a minute or so . Dish up . Serve hot .

Wednesday, November 21, 2012

Mini cheesecakes

Compare to my previous bakes which involved a lot of sighing though I did mind my French that day  ! ....

These individual cheesecakes are such a joy to make ....

I never thought I'll say that ! lol

But if you're making cheesecake like there's no tomorrow heh ! , it gets easier and easier ....

Come to think of it , I've got lots of hits and misses in my bakes ( you should revisit some of those ) like the flat cookies that didn't look remotely like the one in the book , muffins that looks like cupcakes , frosting that I can't frost as the consistency was so thin ......

But cheesecake ? I got some small cracks  every now and then but not earth shattering and never a hollow center though texture-wise , for sure it needs more improvement -___-''

I bet most of you are already gearing up for Christmas .....

So , why not make these cute cheesecakes ?!

It's pretty small , you still have more room for more of the calorie-laden offerings during holidays !

Remember , no calorie-counting during Christmas or New Year or in my case almost everyday   ! lol

Anyway , these cheesecakes are not for personal consumption ! Boo ! Okay , I got 6 left hee hee

For sure , more of these small cakes will be baked in the coming days er weeks !

Recipe adapted from marthastewart.com

Please check original recipe at the link above .

100 grams finely ground graham crackers + 1 T melted butter , mix together for the crumb base
scant 2/3 cup caster sugar
350 grams Philly cream cheese , at room temp
1 pack / 236 grams sour cream , at room temp
pinch of salt
1/2 tsp vanilla extract
2 large eggs , at room temp
some cherry and mango purée

* Preheat oven to 325°F/160°C . Line tins with liners and press about 2 teaspoons or more of the crumb mixture into the bottom of each cup . Bake for 5 minutes until set ; let cool .
* With the mixer on medium speed , beat cream cheese until fluffy and add in the sour cream and mix thoroughly . On low , add sugar in 4 additions ; mix in salt and vanilla until well combined . Add eggs one at a time , beating just until combine after each and scraping the side of the bowl . Do not over mix .
* Spoon about 1 1/2 tablespoon or more of the filling over the crust in each cup . Drop 2 or 3 small dots of the purée and drag the tip of a toothpick through centers of of dots to create a heart .
* Bake in a water bath for 25 minutes until set . Let cool completely and put in the fridge to chill overnight .

**** I used 26 small liners , 1 1/2-inch at the bottom and 1 1/4-inch high . Some are barely half but some are two-thirds full . You can fill up the liners nearly to the rim with the mixture , if prefer .

Thursday, November 15, 2012

Mini linzer tart with cherry-raspberry jam

Linzer  tart is said to be the oldest cake in the world and named after the city of Linz , Austria  .

It has a crumbly pastry base , a jam filling and a lattice top .

Now , if only making a lattice top is as easy as a pie ! -__-''

As I seldom make a pie or tart for that matter , handling the pesky tart dough is an arduous heh ! task ....

Kneading a sticky bread dough is much easier than handling a pastry dough ! pfffttt

I had no problem while doing the tart base but making a lattice strips that keeps breaking in several pieces made me sigh ....

Just sigh ! lol

No swearing at that time as 'twas nice and cool in the kitchen , great for manhandling the pastry dough ! hee hee

After several broken strips and several re-rolling of dough , I finally gave up and added several dusting of flour and my last attempt produced a respectable lattice top  ^___^ ''

It looks cute , isn't it ?! Okay , don't answer that ! lol

That's the only one though , the rest are blah ! tsk tsk !

The recipe that I used is from Good Housekeeping site and baking powder is listed as one of the ingredients in making a pastry dough , which you don't usually see in most tart dough recipes .

The filling is a cranberry and raspberry jam combo but I don't have cranberries so I used some of my frozen cherry stash instead and together with the raspberry jam , I might say , it's really a great combo !

I made eight 2-1/2 inch mini tart and about 20 small cookies  .

Mixed berry linzer tart , recipe from goodhousekeeping.com

( Please check original recipe of the pastry dough , the filling and how-to make at the site )

2/3 cup / 100 grams almonds
1 1/4 cups all-purpose flour
1/3 cup light brown sugar
6 T butter / 84 grams butter , slightly softened
1 large egg
1 tsp vanilla extract
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp ground cinnamon
about 125 ml of cherry-raspberry jam filling

Cherry-raspberry jam filling : Boil 1 cup frozen cherries , 1/4 cup cherry syrup  ( from my Cherry almond ice cream ) and a pinch of salt  for 8 minutes , over medium heat , stirring from time to time until cherries are soft and thickens . Add in 5 tablespoons of good quality raspberry jam and cook for 2 minutes more , cool completely before using . Makes 200 ml cherry-raspberry jam .

* In a food processor , blend almonds and 1/4 cup of the flour until nuts are very fine .
* In a large bowl , with mixer at medium speed , beat sugar and butter until blended ; increase to medium-high and beat until creamy , about 3 minutes . Beat in vanilla and egg until smooth , 1 minute . Reduce speed to low and add the ground almond mixture , cinnamon , salt , baking powder and the remaining 1 cup flour and beat until just combined . Gather the dough and form into a disc , wrap in a  clingfilm and chill for an hour or until firm .
* On a lightly floured surface , roll about 2/3 of the dough out to a thickness of about 1/8-inch  and carefully put dough into each individual tin , spoon out some filling on top . Roll out the remaining dough and cut it into thin strips , and arrange strips in a lattice across each tart shell . Chill for 30 minutes .
* Cut out the remaining dough to make some cookies and spread some jam between each piece , freeze or chill before baking .
* Meanwhile , preheat oven to 190°C . Lower to 180°C and bake tart for 25 minutes or until golden . Let cool in the tin before turning in the wire rack .  Bake cookies for 14-15 minutes .

I'm submitting this post to the Bake Along event featuring Linzer tart , hosted by  Zoe of Bake for Happy Kids , Joyce of Kitchen Flavors and Lena of Frozen Wings


Do check out some blogging friends yummy offerings !