Citron-glazed Carrot Cookies

Friday, October 31, 2008

  • 210 g All-purpose flour
  • 1/4 tsp Baking powder
  • 80 g Carrot, grated
  • 50 g Walnut, chopped
  • 110 g Margarine, softened
  • 100 g Sugar
  1. In a large bowl, beat sugar and margarine with an electric mixer on medium speed until smooth. Add in sugar syrup and continue beating until fluffy. Add egg to sugar mixture and stir in orange juice and zest.
  2. Sift in flour and baking soda gradually and mix well. Blend in grated carrots, coconut shreds and chopped walnuts. Mix until the dough just combined. Preheat oven to 180C/350F.
  3. Shape 1 generous teaspoon dough into a 3cm ball and place on the baking sheet. Repeat with remaining dough, spacing rounds about 2 inches apart. Bake in the preheated oven for about 12-15 minutes until lightly browned. Transfer to a wire rack to cool. Glaze.

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Ants Climbing A Tree / Ma Yi Shang Shu

Thursday, October 30, 2008

Ants Climbing a Tree /蚂蚁上树 is a classic Szechuan dish in Chinese cuisine. It is so called because the bits of ground meat clinging to the noodles evoke an image of ants walking on twigs. This dish is made from mung bean noodles, also know as Chinese glass vermicelli. These thin noodles become soft and translucent after soaking in water.
#Ingredients :#Marinade:
  • 120 g Glass vermicelli
  • 5 Dried mushrooms
  • 2 slice Ginger root
  • 1 Small red chilli pepper
  • 3 tbsp Cooking oil
  • 1 tsp Chilli sauce
  • 2 stalk Spring onions
  • 225 g Ground pork
  • 1 tbsp Light soy sauce
  • 2 tsp Granulated sugar
  • 1 tbsp Jiafan rice wine (or sherry )
  • 1 tsp Sesame oil
  • Pinch of cornstarch

  1. Add the marinade ingredients to the ground pork, adding the cornstarch last. Set aside for 15 minutes. Soak the glass vermicelli in hot water until soft, about 5 minutes. Drain well. Soften the dried mushrooms in hot water. Reserve ¼ cup of the soaking liquid Thinly slice the mushrooms. Cut chilli in half lengthwise, remove the seeds, and chop coarsely. Mince the ginger and cut the green onion diagonally into inch pieces.

  2. Heat a frying pan over medium-high to high heat. Add 2 tablespoons of oil to the heated wok. Stir in the marinated pork until the pork has browned and remove. Add 1 tablespoon oil to the pan. Stir in the ginger and chilli until aromatic. Add the dried mushrooms. Stir-fry briefly, then add in the chilli sauce and the vermicelli. Pour in the reserved soaking liquid and return the ground pork to the pan. Add in the spring onions and stir until noodles and sauce are well blended, and most of the liquid has been absorbed. Garnish with some chopped spring onions and serve.
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Buttermilk Cranberry Cake

Wednesday, October 29, 2008

  • 1 Large egg
  • 120 g Sugar
  • 185 g Buttermilk
  • 1/2 tsp Baking soda
  • 110 g Margarine, melted

  1. Whisk together the egg, sugar and half of the buttermilk in a bowl. In another bowl combine together the baking soda and the rest of buttermilk. Let it sit for 5 minutes. Pour the prepared egg mixture into it and blend together. Sift the flour and nutmeg in a mixing bowl together. And then add in buttermilk mixture and melted. Finally add in cranberries and combine all the ingredients.

  2. Grease a 22-24 cm bundt pan. Pour in the cake and bake at 175C/350F for about 35 minutes or until toothpick comes clean. Cool on a rack for 5 minutes before removing from pan. Dust the cake with some powdered sugar if desired.
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Chicken In Grapefruit Cup

Sunday, October 26, 2008

The grapefruit is a subtropical citrus tree grown for its fruit which was originally named the "forbidden fruit " of Barbados. The flesh is segmented and acidic, varying in color depending on the cultivars, which include white, pink and red pulps of varying sweetness. Wikipedia

  • 150 g Chicken breast
  • 3 Grapefruit (Star Ruby)
  • Some sugar
  • 1 tbsp Peas
  • 30 g Carrot dices
  • 1/4 tsp Salt
  • 1/2 tsp Cornstarch
  • Pinch of white pepper powder
  • 5 g Ginger, minced
  1. Thinly slice the chicken breast and marinate with salt, pepper and cornstarch for about 15 minutes.
  2. Cut tops off grapefruits, loosening the flesh from the outer skin. Cut between the segments to loosen the flesh then remove the central core and pips. In container of food processor, blending the grapefruit flesh into the juice. Add in sugar to adjust to your personal taste. Blanch the marinated chicken slices in some oil. Drain and set aside.
  3. Heat up a skillet with some oil, stirring the ginger until fragrant. Add in carrots and peas. Pour in the grapefruit juice. Return the chicken to the skillet and dish off after boiled.

Grapefruit on Foodista
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Bienenstich Cake / German Bee Sting Cake

Thursday, October 23, 2008

Originally a German yeast cake that is also known as Bee Sting Cake, which is traditionally filled with vanilla pastry cream and topped with honey-glazed sliced almonds. The cake is called "bee sting" as it is thought that a bee was attracted to the honey topping on the cake, and that the baker who invented the cake was stung.

  • 360 g German #405 flour
  • 7 g Instant dry yeast
  • 60 g Sugar
  • 100 g Unsalted butter
  • 1 Egg
  • 160 ml Milk, lukewarm
  • 120 g Sliced almonds
  • 200 g Honey
  • 600 ml Milk, cold
  • 2 package / each 37 g Dr. Oetker caramel cream powder
  1. Combine together flour, dry yeast, and sugar in a mixing bowl. Add in butter, egg and milk to form a dough. Knead the dough until soft and smooth. Put the dough in a lightly greased plastic bag. Tie the bag and let rise for about 1 hour until double in bulk at room temperature.
  2. Remove the dough from the bag and roll out on a greased 26 or 28 cm springform pan. Cover and let rise one more time until the dough doubles in size. Preheat the oven to 190C/375F. Place the sliced almond evenly on the top of dough, then spread the honey over the almond.
  3. Bake in the hot oven for about 30 minutes. Remove the form and cool the baked dough on a wire rack. In a deep bowl whisk the cold milk and cream powder together until smooth. Split the dough into two layers. Spread the cream filling over the bottom layer and top with the almond layer.

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Marinated Duck Breast In Sweet Chilli Sauce

Tuesday, October 21, 2008

  • 25 ml Lemon juice
  • 90 ml Sweet chilli sauce
  • 35 ml Teriyaki
  • 2 tsp Honey
  • 1 tsp Multi-flavoured spice,optional
  • 4-6 clove Minced garlic

  1. Combine all the marinade ingredients in a ceramic or glass dish bowl. Pat duck breast dry. Score the duck skin in a crosshatch pattern with a sharp knife (take care not to cut into the flesh).
  2. Place duck breast into the marinade mixture and turn to coat. Cover tightly and refrigerate for at least 4 hours or overnight. Turn meat at least once during this time.
  3. Bring duck breast to room temperature. Heat a grill or frying pan over a low heat and add the duck breast, skin-side down. Cook 8 minutes until the duck breast is medium-well or until desired doneness. You can sear the duck breast for 3-4 minutes in the pan and then transfer to a 200C/400F oven to finish cooking for 5 minutes. Slice the duck breast and arrange on a platter over a bed of mixed salad. Sprinkle chopped roasted cashew nuts on top.

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Duet Of Matcha Chiffon Roll

Monday, October 20, 2008

Matcha is a variety of fine, powdered green tea used particularly in the chanoyu (Japanese tea ceremony), as well as to flavour food. As matcha comes from the leaves of tea plants, unlike other green teas, therefore it contains higher concentrations of catechins and vitamins.
#Egg Yolk Batter:#Meringue:#Other Ingredients:
  • 70 g All-purpose flour
  • 40 g Cornstarch
  • 2 g Baking powder
  • 80 ml Water
  • 15 g White sugar
  • 60 ml Salad oil
  • 4 Egg yolks
  • 5 Egg whites
  • 1/3 tsp Lemon juice
  • Pinch of salt
  • 90 g White sugar
  • 1 package / 8 g Vanilla sugar

  1. Sift all-purpose flour, starch and baking powder together in a mixing bowl. Line a 30x40-cm baking tray with parchment paper. Preheat oven to 170C/340F.
  2. Beat sugar and water until sugar is dissolved and well-combined. Whisk in the salad oil until emulsified. Add in sifted flour mixture and blend until just combined. Add in egg yolks and fold until smooth.

  3. Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into flour mixture to lighten it and then carefully fold in remaining whites. Sift tea powder
    into the half cake batter and fold until well-combined. Make sure no white streaks remain.
  4. Place two batters into different pastry bags (a Ziploc ok too; I used the spoon though). Pipe them on the prepared tray, alternately white and dark, creating double angled stripes. Bake for 15 minutes. Cool the cake briefly and invert onto a foil wrap. Carefully peel off the baking paper and spread jams to within 1 inch of edges. With Starting from narrow end, roll up cake. Chill for about 1 hour and slice.
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Hazelnut Sandwich Cookies

Saturday, October 18, 2008

Cookie DoughFilling
  • 2 Egg whites
  • 150 g Powdered sugar
  • 1 package / 8 g Vanilla sugar
  • 400 g Hazelnuts, ground
  1. Preheat the oven to 150C/300F. Sprinkle 100 grams of ground hazelnuts on a baking paper. Beat the egg whites until foamy and gradually add powdered sugar and vanilla sugar. Continue to beat until stiff. Fold in 300 grams of ground hazelnuts in two or three additions. Turn the cookie dough on the prepared baking paper and shape the dough with hands into a 3 mm thick rectangle.

  2. Using a 4 cm diameter round cookie cutter cut out the cookies and place them on a greased lined baking trays. Bake for 20 minutes and remove cookies from the tray to a cooling rack.

  3. Melt the cocos fat and cool briefly. Combine and sift the powdered sugar and cacao powder into a mixing bowl. Drop in the extract. Slowly stir in melted cocos fat and egg. Coat evenly onto the bottoms of half the cookies with the smooth dark chocolate cream. Flip the remaining cookies on top of the filling and lightly press to form sandwiches.
  4. Place coarsely chopped chocolate in a bowl and set it over a pot of hot water. Melt the chocolate, stirring until smooth. Spread the tops of the sandwiches with melted white chocolate and decorate each with a roasted hazelnut.

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