Dessert

All posts tagged Dessert

Almond cake from Santiago…

Published July 12, 2012 by Mary Jane

Okies, I continue searching through thermomix recipes for more easy desserts to make. This time I found a flourless cake – which I believe is more healthier option I suppose. The ingredients are pretty simple – blanched almonds, sugar, lemon peel, eggs and milk. So I didn’t have any blanched almonds so went to coles and could only locate them in the organic section – quite expensive for a little packet of blanched almonds. Oh well, hopefully it’s worth it. So I whip out my thermie and started grinding the blanched the almonds..

Then it is time to mill the sugar into icing sugar – I love this step – it all become smokey and it’s something that you will see from Heston’s show – Pandabear shouted ‘what’s that coming out from thermie!!” I said icing sugar smoke hehehehe…

Then it was time to mix the lemon peel with the icing sugar – and the recipe asks me to save some for dusting later on…I love the smell of lemon – so fresh and tangy..

Then it was time to mix all the other ingredients together (the so called wet ingredients)

The mixture looks pretty liquidy I was start to wonder whether the mixture will actually work consider there’s no flour…

Thankfully the whole liquidy mixture fits right into my shallow pie pan. It looks rather pale so I chucked it into the oven for around 25 minutes. When I took the almond cake out I noticed the top was rather soft and brown in colour…

It was time to wait for the almond cake to cool down…to be honest it looks nothing like the picture in the recipe book…

It was time to slice the almond cake to see what it looks like inside…and dust it with some icing sugar

The insides looks crumbly but it was a little pale in colour. Time to try a slice..it was still slightly warm..

To be honest the flavour of the almond cake tasted quite nice – you could taste the lemon peel and almond. But I must admit – it’s very crumbly if I was to make it next time I’ll mill the almonds a little finer. Pandabear said it’s nice but too much nuts…I told him that’s because it’s a flourless cake (no flour just blanched almonds)..Mum took some home cos she quite like the cake..

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Profiterole with custard filling and chocolate sauce topping

Published July 4, 2012 by Mary Jane

Hi Guys,

Over the weekend – I really wanted to try making profiteroles, haven’t made it for ages and wanted to try making it using thermie (in case you guys don’t know it’s my gadget thermomix) so I found this easy choux pastry recipe in thermomix cook book and there was also recipes for custard and chocolate sauce so it was time to whip this up…

I made the custard first so that I could cool it down in time for piping 🙂 I made a vanilla flavour one and it was quite easy to make…

I started making the choux pastry..

plain flour, butter, eggs, some water and heat it up and wait for it to cool down..

Then it was time to pipe these into little profiteroles, I don’t usually like piping cos of the pain of doing all the washing up but fortunately I had some disposable piping bags which means after I finish piping I could just chuck them away and no washing is involved – yay 🙂

The recipe said it’ll make 18 profiteroles I think I made mine smaller and made around 25.

I was pretty happy with the outcome of my profiteroles – they are nice and puffed up and I did kept them in the oven to dry the inside out by leaving them inside the oven with temperature turned off for 10 minutes.

Then it was time to wait for the profiteroles to cool down and use a small knife to drill a small hole and pipe the custard into it 🙂

I was very generous with my custard and the little profiteroles was oozing out with lots of custard…now it was time to make the chocolate sauce – I had some nice quality dark Lyndtt chocolate…

Time to serve it onto a plate and top my cute profiteroles with some delicious chocolate sauce..

It was delicious not too sweet and the custard was nice and smooth and goes really well with dark chocolate sauce I made it for my family and my two nieces absolutely loved it…the recipe suggested serving the profiteroles with vanilla icecream..I didn’t have any icecream at home so custard works just as well 🙂

Dessert – Thailand Layer Kuih (aka sticky iky cake)

Published January 3, 2011 by Mary Jane

Hello people, this time heading back home to Perth my mummy said to me. I’ve located one of your many many cook books (as most of you know I have millions of cook books courtesy of my friends who knows I love to cook but what they don’t know is I’m also lazy when it comes to following cook books so most of the time they just sit on my shelves collecting dust!). So my mummy showed me this Malaysian Kuih recipe book which was given to me by one of my Malaysian friend, and I’ve never made any kuihs before so it’ll be a challenge indeed. My mummy went and bought all the ingredients and all I have to do is bring my bluey scale and we’ll be able to make the kuih. The recipe we’ve chosen is Thailand Layer Kuih…

Ingredients

Ingredients

recipe book

recipe book

Now the recipe seemed easy enough. Just combine all the different flours together – rice flour, tapioca flour, sago flour and coconut milk and syrup.

To be honest the kuih mixture consistency was really thick, my mummy shouted “why is it so thick? Could it be that you pour the hot syrup in instead of letting it cool down first?” mmm… true that could be one of the reasons why the mixture was so thick..but the recipe didn’t say to let the syrup cool down first. We’re both scratching our heads, but anyways – will just have to soldier on and see whether the kuih turns out. The next fun bit is to divide into 3 bowls and pour in few drops of colouring. One bowl for white, 2nd bowl for yellow and 3rd bowl for green aka pandan flavour.

Now the preparation time probably took us around 10-15 minutes which is pretty good, but the steaming down was a little tedious. You need to steam the kuih in layers and each layer took a few minutes so there’s meant to be around 9 layers so in total we took up to an hour to make this kuih…here’s some photos of each individual steaming of kuih in layers…

Anyways the Kuih mixture consistency was really thick so it made it really hard to spread it evenly across the steamer. I think that’s one of the reason as to why our yellow and green colour layer mixture kinda got mixed together.

Now it was time to fish it out of the steamer and well, it looked nothing like the one in the recipe book – it was kinda flat and I had to wait till it cool down first before I could slice it open to see the cross section of the kuih.

After some slicing, well it looks more like a 4 layer kuih as suppose to the one on the recipe book that has clear 9 layers. It was time for some taste test, well the kuih flavour is quite nice – abit of pandan and coconut flavour but the kuih texture was way too soft and sticky. It needs to be more firm and less floppy and soft or what we would call “it needs a bit of a ‘Q’ taste”

Well, our first attempt of Thailand Layer Kuih is not too bad – I still think the reason the texture isn’t there has got to do with the consistency of the kuih mixture (being too thick) so I think it’s worth trying again next time. But I think I’ll try out their savoury recipe, I’m more of a savoury type of girl 🙂 It was fun steaming these kuihs with my mummy and we said to ourselves we’ll try again next time to achieve that perfect Kuih consistency. Another special note, please don’t do what we did – store these kuihs into the fridge as it became rubbery and chewy and I had to throw the rest of them in the bin!

Till next time 🙂

Jamie’s Cook Book Challenge – Fifteen Chocolate tart

Published December 15, 2010 by Mary Jane

Evening Bloggy friends, hope this post finds you all well. It’s time to get back to Jamie’s cook book challenge again 🙂 Anyways, came across this chocolate indulgence recipe and most of you guys know I love everything that’s associated with chocolate – chocolate icecream, chocolate cake, chocolate flavoured drinks, hot chocolate, chocolate cheese cake etc.. But I’m not really a chocolate on it’s own type of girl. There’s only certain chocolates I love…anyways, wanted to try out this recipe. Why did I say the recipe is full of chocolate indulgence cos even the pastry is also made with chocolate.

So here it is…

ingredients

ingredients

next step – creaming the butter, sugar and salt

next step making my chocolate pastry

now it was time to rest the dough in the fridge for an hour. I was starting to think my dough looks huge for the size of a tart tin..oh well, the recipe says to add that much flour…

time to take out the dough and roll it flat to fit onto my tart tin…honestly, there was way too much dough and I ended up rolling it to a very thick size. Fortunately, my sister in law was with me and she said the dough looks really thick, so I decided to re-roll again to a thinner size, the amount of dough we had was enough to make 2 chocolate tarts – no kidding 🙂

Then it was time to pop them into the freezer for 1/2 hour and then baking time. I had my ceramic baking beads that my little sister gave me for my birthday prezzie so they came in handy…Jamie said to blind bake the pastry.

Then it was time to make the filling – my favourite bit. Time to melt close to two full bars of chocolate, whole milk, double cream, sugar and eggs. This is going to be so rich…

So that it’s easier to pour into my tart tin, I decided to pour the filling mixture into a jug 🙂

Now it was time to pour the filling into the tart and bake it…for some strange reason, there were heaps of it left over…

Now it was time to grab the tart out of the oven. For some strange reason, the top section of the chocolate tart filling was not looking smooth at all, in fact it was bubbling when I was peeking at it inside the oven. I suspect either it was overcooked or the temperature was too high. My oven is pretty unreliable it hasn’t got a digital setting for the temperature control hence the temperature can be slightly off at times.

Time to cool the tart 🙂

Time to check out the cross section of the chocolate indulgence tart 🙂

So overall, the tart tasted really good but I reckon if I didn’t overcook the tart filling it would have been perfect and gooey inside it. But I followed the exact timing and temperature for the tart – not sure what happened there. Another strange thing is that I’m left with enough tart pastry and filling to make a second tart. So my first tart went to Church on Sunday and it was all gone left with one tiny mouth piece which went into my mouth 🙂 and the second tart I baked to take to work and my colleagues said “this tart is delicious!” but they didn’t finished it off cos they were trying to stay healthy and this rich tart was too evil and too chocolate indulgence for their liking…I admire their self-control cos I’m pretty sure it would have been gone if I took it to work back home hehehehe…I’m going to write to Jamie to tell him about his measurements, some instructions are also not very well written…After making two tarts I still had some dough and filling left over which I’m going to bake them into tiny biscuits 🙂

Cook book challenge success? Yup 🙂

Jamie’s Cook Book Challenge – Nan’s lemon drizzle cake

Published November 22, 2010 by Mary Jane

okies, I think I’m on the right track of finishing all the dessert recipes in Jamie’s cook book – yay 🙂 but the savoury section..mmm…it seems like a mission impossible. Nevermind, I’ll get there eventually…so came across this easy recipe – what caught my eyes is Nan’s lemon drizzle cake. Now I’m not sure whether I have mentioned to you that there’s 3 things that I’m very patient & fond with. Elderly people, kids and animals. So Nan falls into Elderly people so immediately I have a good feeling about this cake. I’ve never baked a lemon drizzle cake before and it sounds like it’s quite fun…

Now, the recipe requires baking the cake with poppy seeds – I’m not really a seeds person but I don’t mind poppy seeds and I’ve never baked a cake with poppy seeds in them. So I was happily folding the poppy seeds into the butter, egg and flour mixture…

Then it was time to add in some lemon zest. Woo…I love lemon zest it’s going to make the cake quite tangy…

Time to pour the mixture into the cake tin and popping it into the oven…

I made sure that I set my timer on my iphone after the episode of cheese cake drama with the oven timer failing on me. It was for 45 minutes and it was time to check the cake out…

The cake seemed to have cracked at the top, but when I checked it against the photos from Jamie’s cook book his cake also had some cracks too. Then the next fun part was to use your skewer and poke tiny holes into your cake and then make your lemon syrup – heating the lemon juice with caster sugar. Then it was time to pour the lemon syrup into the cake and it’s fascinating to see the syrup gets sucked into the sponge cake 🙂 and wait for it to cool while you start making your icing…

Now for some reason, my cake doesn’t look very tall compared to Jamies. I was starting to think whether my sponge cake would taste like sponge cake anyways, I persisted on with drizzling the icing. Jamie recommended to drizzle the icing in the centre from top and it should make that drizzle effect. It did at first but I think I had too much icing and it all sort of not only covered the whole entire plate but it kinda landed around the whole cake as well. I had to quickly transfer the cake to a new plate.

Now for the moment of truth to slice a piece of cake and have a look inside…

Woo la la…the cake actually looked half decent and very moist 🙂 that’s great…

I didn’t try a piece, I popped that piece of cake back to the whole cake and brought it to church the next day. My mate had a piece and she said it’s quite nice 🙂 and when I went to grab my plate it was all empty so I guess it was edible…

Cook book challenge success? Yes!

Cafe Review – Brunetti Cafe (Melbourne)

Published November 22, 2010 by Mary Jane

Hello Bloggy friends, hope this posts finds you all well. Lately, I’ve been feeling really unmotivated to update posts on my blog. I guess, I’ve come to a point that I’m getting a little bored and need some new inspirations 🙂 Not to worry, I’ll go for a little break and then come back all refreshed. Those that know me well, I get bored with things very quickly and it’s a miracle that I’ve managed to update these posts up till now!

So we were told by our mate that we must visit this Cafe place that sells awesome desserts and cakes. Now, I’m more of a savoury girl so not really into desserts but there are a small selection of desserts that I love. So we decided one night to check out this place.

Upon walking in you will be tempted by series of glass show case of desserts and cakes and man I have never seen so many desserts and cakes in a cafe restaurant before. So I started getting carried away with taking photos..here they are…

Okies, as I took a mini tour down the glass show cases – it was time to order some desserts. This place is quite a casual place you can order and pay at the counter. So it was our turn to order. I was still very indecisive as to which dessert I wanted to try as there were million of choices available it made the decision very hard indeed. The lady at the front counter got a little impatient as I strolled down the glass show case with umm…and ahs….so eventually we decided to share our desserts. Tiramisu in a cute rectangular case, nutella cheese cake and a fruit tart. As for drinks, hot chocolate, ice chocolate…

tiramisu

tiramisu

Nutella Cheese Cake

Nutella Cheese Cake

Fruit Tart

Fruit Tart

Hot Chocolate

Hot Chocolate

Ice Chocolate

Ice Chocolate

The cafe place was huge, there’s even a dining section for main course and a separate section for desserts. So we randomly chose our table and sat ourselves down. There’s even this cool coffee machine near by 🙂

Everything is pretty much self-served so you get issue a ticket and go and collect your desserts and drinks when it’s ready. Our desserts were divine. The tiramisu was nicely done, nutella cheese cake was not too sweet just right for my liking and fruit tart – well, it was the usual fruit tart with custard. Nothing special. Pandabear isn’t a fancy dessert type of guy, he decided he’ll play safe and go with the fruit tart – you won’t go wrong with that choice that’s for sure. Here’s my rating:

Dining experience: 3.5 star (not much service involved)
Food experience: 4 star (for the desserts)
Would I recommend? Absolutely…there’s so many varieties of desserts to try but I must admit it’s not very cheap…

Jamie’s cook book challenge – 1980s-style Black Forest Swiss roll

Published November 19, 2010 by Mary Jane

Evening Bloggy friends, hope everyone is doing well for a Friday 🙂 Well, my wrist is feeling much better now so I’m glad I took the week off work to rest my wrist let’s hope it stays this way as I’ll be returning back to work next week…

Anyways, on my day off work this week I went over to my sister in law’s place for some baking. I’ve always wanted to make some Swiss roll so came across this particular recipe from Jamie’s cook book. I’ve been told Swiss rolls are hard to make especially the rolling part. But it’ll be a challenge…or a disaster…

Anyways, the recipe starts by whisking the eggs and sugar for 2 or 3 minutes until trebled in size and when you stop the mixer and lift the beaters up the egg foam sticking to them will drip back down into the bowl. Jamie’s instruction was to count to ten and if you can still clearly see the ribbon of foam that has dripped off the beaters, then the mixture has passed the ‘ribbon test’. I’ve never heard of the ribbon test before, as you guys know I’m not very good with baking as I don’t really stick to the exact measurement. So we did what the book told us and I still don’t see any ribbons at all. So we decided to just bake the chocolate sponge. When it came out of the oven, it was a little hard and dark compared to the photo in the cook book…

Then we made the chocolate cream by mixing chocolate with cream…

It was time to cook the cherries with orange juice and orange zest and sieve the cherries and you are left with cherries syrup goodness 🙂

Then it was time to whip the cream..

Followed by chocolate shavings…

Then it was time to assemble the whole swiss roll together. First you need to brush the chocolate sponge with some cherry syrup, put a layer of chocolate cream, followed by whipped cream and sprinkle the cherries on top and you’re ready to roll the swiss roll…

It actually looks rather pretty with this initial stage of assembling. For some reason, the sponge cake was still pretty hard and I had that gut feeling I’m going to have trouble rolling this swiss roll up. I was right, while I attempt to roll the swiss roll the whole lot of fillings squeezed out and the sponge instead of rolling smoothly like a sushi roll collapsed and snapped! NO!!! I screamed!! The whole swiss roll looks like it’s been run over by a truck…or close to some one throwing up…

I was really disappointed. It was either leaving this miserable swiss roll behind or use my years of cake salvaging experience and try to salvage this swiss roll. So I attempt to transfer half of the sponge to a square container and transfer the fillings and top the other half of sponge on top so it became viola “Tira-Swiss Cake” cross between Tiramisu and Swiss roll.

We served a little piece of it for ourselves, the taste was actually quite nice except the sponge was so hard that I had to pick it up and bite it…

My sister in law decided to bake the chocolate sponge again, I really admire her persistence – pursue of excellence. If it was me, I would have given up and go with the flow. We tried to nail down what went wrong, first we thought it was the pan size so we swapped it to the correct size and then we whisk the egg and sugar extra longer to achieve the ribbon test, after 10-15 min there’s still no ribbons to be seen?? So it was time to put into the oven and bake it. Unfortunately, when we took it out it didn’t look any different from the ones we made earlier. What went wrong??? If there’s anyone out there who knows the problem, let us know. We then went online and google swiss roll and unfortunately not many recipes explains what a ‘ribbon test’ means?? So it’s still a mystery as to why our Swiss Roll failed 😦

Cook book challenge success? Nope, failed!