Strawberry mousse with a vanilla panna cotta

I actually tried this recipe for dessert during ramadhan for break fast, hubby loves the smooth taste of the panna cotta. I must say a perfect dessert to serve your guest on a hot warm day too!

Recipe source: cannelle et vanille

(modified with halal gelatine)

Ingredients:

Vanilla Panna cotta

200 grams heavy cream

45 grams sugar

1 vanilla essence

1 tbsp gelatin powder

30ml water

100 grams plain yogurt

In a small saucepan, cook the heavy cream, sugar and vanilla bean until it come to a boil. In the meantime, double boil the gelatine with water. When the cream has come to a boil, remove the pan from the heat and add the softened gelatin. Whisk to dissolve. Pour this into a clean bowl and let it cool to about body temperature. Add the yogurt and whisk well.

Pour the panna cotta into your molds or jars and let it set in the refrigerator.

Strawberry mousse

100 grams strawberries

10 grams sugar

1 tsp vanilla sugar

1 tbsp gelatin powder

30ml water

75 grams heavy cream, soft peaks

Puree the strawberries . Warm half of the strawberry puree with the sugars. In the meantime double boil gelatin in cold water. Add the softened gelatin to the warm puree. Add the rest of the puree and let it cool.

Whip the heavy cream until soft peaks. Fold in the whipped cream into the puree base. Pour this mousse on top of the panna cotta and let it set in the refrigerator.

Strawberry gelee

150 grams strawberry puree

30 grams sugar

1 tsp vanilla sugar

1 tbspn gelatin powder

30ml water

Warm half of the strawberry puree with the sugar. In the meantime double boil gelatin powder water. Add the softened gelatin into the warm puree and whisk until incorporated. Add the rest of the puree and let it cool.

Pour the gelee on top of the strawberry mousse and let it set in the refrigerator.

Trio Marble Cake

Hey peeps.... im back for more baking, in fact never declared my oven closed on Hari Raya.... By the 2nd day after the open house.... I left with just a few slices of cakes.
Had to take a break for a while cos Irfan was not well..... see I told you not to take gassy drinks :(

Just like to share some recipes I got from fellow bloggers..... tested and here are my views. There are many marble cakes around but I believe many of us are still searching for the perfect recipe.... There are about 4 types marble cake making processes so when I got this recipe, the cake calls for flour batter method. I found that the cake is soft and spongy..... not so sweet just nice....however compared to creaming or sugar batter method.... it has lost its buttery taste some what due to the sponge gel chemical reactions.

Its worth to try....

You can do the marble effects this way.....

TRIO MARBLE CAKE
Source : CMG

Ingredients :
300g butter
280g flour*
1 tablespoon milk powder*
1 teaspoon baking*(sift together all ingredients marked *)
5 large eggs
1 tablespoon sponge gel (cake stabiliser)
250g castor sugar
50ml fresh milk
1 1/2 teaspoons chocolate emulco
1 teaspoon strawberry emulco
1 /2 teaspoon rose essence
a tint of pink coloring

METHOD :

1. Prepare an 8 x 8 x 3 inches cake tin. Grease the sides with shortening. Line the base with greaseproof paper.
2. Beat butter till pale in color. Add in flour, a little at a time till all flour are used and mixture is well mixed. Set aside.
3. In a mixing bowl (clean and dry), beat eggs and ovalette.
4. Add in sugar, a little at a time and continue beating on high speed till mixture is light and fluffy, like the chiffon mixture.
5. Reduce the speed and add in the butter and flour mixture, a little at a time.
6. Pour in the fresh milk and rose essence.
7. Divide the mixture into 3 equal portions. Add 1 portion with chocolate emulco. Another portion with strawberry emulco and a tint of pink coloring. Leave 1 portion plain.
8. Spoon 2 tablespoons of plain mixture onto the middle of the cake tin. Top it with 2 spoonful of pink mixture, followed by the chocolate mixture. Repeat the process until all the mixture are used up.
9. Bake in a preheated oven at 180 C for 40 to 45 minutes.

Kek Lapis Limau Purut (lime)

This recipe has been with me for a very long time....in the early days when I started doing Lapis cakes.... was taken from Jelita Magazine in the 80's.... I remembered my late boss Mr Jalil enjoyed it whenever I brought to office. This Raya.... I asked my hubby to help with the layering.... hehehe.... he is good with layering though.... thanks ya "Yang"

KEK LAPIS LIMAU PURUT (Lime)
Source : Jelita Magazine in the 80's

Ingredients
300gm butter
2 tbsp condense milk
½ tsp vanilla essense

15 egg yolks
8 egg whites
300 gm castor sugar
200 gm Hong Kong flour
½ tsp baking powder
1½ - 2 tbsp limau purut (lime zest)
1 tsp green colouring

Methods
1. Butter, vanilla and condense milk cream till light and fluffy and set aside.
2. Beat egg white till little foamy and add sugar gradually till light in colour, thick and fluffy kembang.

3.Then add egg yolk one at a time and beat it mixed well on high speed.

4. Add the butter mixture into the egg batter do not over mixed and add the flour gradually.
5. Add lime zest and mixed well. Add green colouring

6. Bake layer by layer using oven grill and bake top and bottom heat at the last layer

Yeild:
1. square pan 7"x7".
2. each layer 1 scoup laddle size.
3. Bake each layer with grill heat 200 - 210 C

Roti Jala (aka roti kirai)

Well it' second day of Ramadhan. The eve of ramadhan, I told Yasmine that if she fulfill the full day fasting, I'll top up her daily allowance.... and to my surprise she did and so did Irfan.

Hmmm... Roti jala (not sure why its called "roti"..... means bread)... I would rather call it pan cake pastry stuff. Or should it be renamed... Lempeng Jala... :) oh what ever. Anyway this is Yasmine favourite's, today when she saw me doing it.... she suddenly asked if she could break her fast.....? Saw this unique style of Jalar...ing, at a "kenduri" the other day so I thought I give it a try.

Check it out this is my new found "luv". You need a good flat pan to do this..... guess what, kind HB bought a German made flat pan for me from Metro.... he said it was about $60++. He said that since he likes pancakes... so he bought it.

Recipe from my mum 50 yrs old cookbook:

500 gm of plain flour

650 gm of water

1 egg

a pinch of salt

1 teaspoon of alkaline water

Hand whisk all in and mix well, you are ready to Jala or do the netting.

So this is what for 2nd day Ramadhan's break fast.... peeps.

All Spices Roasted Chicken

Hey peeps, usually my mom take charge of the kitchen, so I always look forward to home cooked food but mom just went on eye surgery so yours truly got to take over. Hb said he likes my roasted chicken.....

So just to share.....

1 large chicken

2 sticks lemon grass

2 cloves blue ginger

1 red onion

4 cloves garlic

2 cloves of ginger

Blend all the above....

Mix in 2 tbsp each aniseed powder, cummin poweder and coriander powder.

Salt and sugar to taste.

Marinate the 2 tablespoon of the spices onto the chicken leave it for an hour. Heat 2 tbspoon of old and saute the remaining in a wok then add the marinated chicken spread evenly the spices. Transfer to a roasting pan and bake it for 45 mins at 180degC. Serve while its hot.

Chocolate Devil's Food Cupcake

Martha Steward is one of my favourite Talk Show celebrity, she came to Malaysia recently invited by Tourism Malaysia.... Ive always wanted to try her famous Chocolate Devil's Food Cupcake.... wow "Its so tasty!!"... hmm Yasmine favourite line.... So here it is.... try the recipe....

By "Martha Stewart's Cupcakes"

Ingredients

3/4 cup – unsweetened Dutch-process cocoa powder

3/4 cup- hot water

3 cups- all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 1/4 teaspoons coarse salt

1 1/2 cups (3 sticks) – unsalted butter

2 1/4 - cups sugar

4 large eggs, room temperature

1 tablespoon plus 1 teaspoon pure vanilla extract

1 cup sour cream, room temperature

Chocolate Ganache Frosting

Chocolate Curls, for decorating (optional)

Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.

Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

Fruit Pastry Cake

Lyn a friend of mine emailed me this recipe quite a while ago... she said "a must try recipe"..... so today got the urged to try this cake I studied the cake percentage of ingredients, felt that certain % of ingredient is low, furthermore I saw nice strawberries, blueberries in the supermarket, I thought I give it a try.....

My review of this recipe its a little less moist, so from original recipe of 100g butter, I think its best to increase it to 150gm and use salted butter, becos we have the sweetness from the fruits, sour... a littly salty.... walllah just nice..... a must try cake.... cubalah!!!

Ingredients

100g butter
200g caster sugar

50g sour cream

3 eggs, lightly beaten

1 tspn pure vanilla extract
1 tspn lemon or orange zest
210g plain flour
1 tspn baking powder
500g fruits (Use strawberries, blueberries, peaches, bananas, oranges, pears, apples, pineapple, or any other fruits - not too juicy either fresh or canned, to fill the top of the cake)

Method:
1) Pre heat your oven 180 degC.

2)Wash, cut or slices and drain fruits and set aside. (if using canned fruits, tap fruits with scotch towel fruits to remove the syrup

3) Grease the side of an 7" square pan or 8 round pan line the base with parchment paper. 4) cream butter, sugar and sour cream (or yogurt) till light and fluffy.

5) Add in the eggs gradually and beat till incorporated in the batter.

6)Add vanilla extract and zest. Mix well

7)Fold in seived flour and baking powder and mix till smooth.

8)Pour batter into pan and smooth out the top with a spatula.

9)Arrange fruits on top lightly into the batter (avoid pressing). Decorate the fruits as desired.

10)Bake at 180degC for 60-70 minutes.

11)Once baked, leave the cake to cool in the pan for about 5~10 mins. Unmold and transfer to wire rack to let cool completely. Dust the cake with some icing sugar (optional).

Chocolate Chip Cookies

A few years back, when it comes Christmas my former CEO would drop by to our dept to give everyone a bottle of Choc Chip cookies..... and I always said to myself OMG.... wow her cookies tasted like the Famous A.....'s. I've learned and search endlessly for the right taste of chewy and yet little chrunchy taste of choc chip.... The recipe given from most books and schools were almost the same weight and measure but whats there in the perfect cookie is how you baked it. So I incorporate the technique by ita-delight during her lesson here in spore... and finally got it.

So here is to share the recipe

2 1/4 cup flour

1 tsp baking soda

1 tsp salt

1 cup butter softened

3/4 cup granulated sugar

3/4 cup brown sugar. firmly packed

1 tsp vanilla extract..... (use extract)

2 eggs

12 ounces semisweet chocolat chips

1 cup of chopped nuts (I used walnuts)

1) In a small bow combine salt, combine flour, baking soda ans alt, set aside

2) Combined butter, granulated sugar, brown sugar and vanilla extract until creamy

3) Beat eggs add flour mixture finally add choc chips and the nuts

Now comes the important tips:

Drop by level a spoonful onto ungrease cookie sheet. Bake for 150 degrees for 15 min. Then open the oven change sides used your turbo fan to even the heat. Bake for another 15 mins. You'll be surprised it will stay crunchy for a few hours on your cookie tray.