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Glazed Carrot Cookies

Friday, October 31, 2008

This easy and delicious glazed carrot cookies recipe is made with finely grated carrots,walnuts and coconut and covered with a tangy lemon glaze! They are soft, tender and so moreish.

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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.

  • 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 Butter or margarine, melted
  • 1/2 tsp Nutmeg
  • 180 g All-purpose flour
  • 3/4 cup Cranberries
  • Powdered sugar (optional)
  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.

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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 Thai sweet chilli sauce
  • 35 ml Teriyaki
  • 2 tsp Honey
  • 1 tsp Multi-flavoured spice,optional
  • 4-6 Garlic cloves, minced
  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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Two Toned Matcha Chiffon Cake 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.
The jam roll is fun to make and came out really tender, soft and delicious!

Egg Yolk BatterMeringueOther 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
  • 10 g Matcha tea powder
  • Lemon and strawberry jams
  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 green, creating double angled stripes. Bake for 15 minutes. Cool the cake briefly and invert onto a baking paper, or clean kitchen towel. Carefully peel off the baking paper and spread jams to within 1 inch of edges. Starting from narrow end, roll up the 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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Pineapple Fried Rice with Shrimp and Raisins

Thursday, October 16, 2008

  • 1 Large ripe pineapple
  • 1 bowl Cooked long-grain white rice
  • 1 Egg, beaten
  • 80 g Shrimps, shelled and deveined
  • 50 g Green peas
  • 3-5 Dried shiitake mushrooms
  • 1/2 tsp Curry powder
  • 1 tbsp Raisins
  • 1 tbsp Scallions, white part only
  • 1/3 tsp Salt
  • 2/3 tsp Sugar
  • 1 tbsp Pine nuts
  1. Cut the pineapple in 1/3 lengthwise, cutting straight through the crown (leaves). Using a sharp knife, remove the flesh from the skins. Cut the flesh into ½-inch cubes. You will need 100 grams for this recipe.

  2. Cut the shrimps in half and marinate with pinch of salt and pepper for about 5 minutes. Soak black mushrooms in water for 15 minutes. Drain and cut into small pieces.

  3. Heat up a skillet with some oil. Add in pine nuts and stir-fry until lightly golden. Drain. Add in beaten egg and cook until set and stir into chunks. Add in more oil into the frying pan and stir in the shrimps and cook for about half minute. Remove. Add in scallion and black mushrooms, stirring until fragrant.

  4. Add in rice, diced pineapple, raisins, green peas, egg and shrimps. Stir briefly. Season the mixture with curry powder, salt and sugar. Continue stirring, tossing, and turning until well mixed. Mound the rice in the pineapple shells and garnish with the pine nuts. Serve at once.

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Kaiserschmarren / Austrian Pancake

Sunday, October 12, 2008

Kaiserschmarrn is a light, caramelized Austrian pancake made from a sweet batter with flour, eggs, sugar, and milk. Usually this pancake is accompanied by apple compote.

  • 3 Eggs
  • 150 g All-purpose flour
  • 30 g Sugar
  • 240 ml Milk
  • Pinch of salt
  • 100 g Raisins
  • 30 g Butter
  • Icing sugar
  • Apple compote (optional)
  1. Separate the egg whites from yolks. Thoroughly mix the yolks, sugar, and milk. Add in the flour and again mix well.

  2. Add a pinch of salt to the egg whites and beat until stiff. Add stiff egg whites into the dough and fold carefully.

  3. Melt butter in a large pan, pour in the dough and sprinkle in raisins. Let cook on one side for a few minutes, turn over and fry the top side until golden brown. Tear the pancake into pieces. Be careful not to overcook the pancakes, otherwise they will dry out. Sprinkle powdered sugar and serve with apple compote if desired. 

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Parmigiano-Reggiano Black Pepper Biscotti

Friday, October 10, 2008

A savory twice baked cookie made with Parmesan and flavoured with freshly milled black pepper, great for dipping into the soup, for snacking or as a perfect accompaniment to a salad.
Parmigiano-Reggiano is a hard, fat raw cow's milk or cured goat milk cheese, cooked but not pressed, named after the producing areas of Parma, Reggio Emilia, Modena, Bologna, in Emilia-Romagna, and Mantova, in Lombardy, Italy.

  1. Preheat the oven to 180C/350F. Combine together flour, salt, baking powder, 100 grams of grated parmigiano reggiano and 3/4 of black pepper in a mixing bowl.

  2. Cut in butter and mix with a fork until it resembles coarse crumbs. Beat the egg and milk until combined. Reserve 2 tablespoons of the mixture. Pour the rest of liquid into the flour mixture and mix with a fork until a dough forms.

  3. Place the dough on a lightly floured work surface and divide it into two portions. Shape each into a log about 10 x 2 inches, Place them on a parchment paper lined baking tray spacing about an inch apart. Brush the tops of the biscotti logs with the reserved egg wash and sprinkle with the remaining cheese and black pepper.
  4. Bake at 180C/350F, turning once, for 30 minutes until pale golden. Remove and cool the tray on a rack for 5 minutes. Turn the oven temperatures down to 150C/300F. Cut the biscotti into half inch thick slices and return them to the baking tray. Bake for 35 minutes longer until they are dry and crisp.

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Wiener Apple Cake

Wednesday, October 08, 2008

  • 200 g All-purpose flour
  • 1 tsp Baking powder
  • 1 Egg
  • 100 g Sugar
  • 125 g Butter or margarine
  • 2 tbsp Breadcrumbs
  • 6 Apples
  • 150 g Butter or margarine
  • 125 g Sugar
  • 1 Egg
  • 1 tbsp Lemon peel, finely grated
  • 100 g All-purpose flour
  • 200 g Whipped cream
  • 1 tbsp Sugar
  • 20 g Almond slices
  1. Grease a 26cm spring form and spread the bread crumbs on it. Set aside. Mix all the ingredients, except the breadcrumbs, for the crust and lightly knead to form a ball. Spread the dough evenly on the bottom of the spring form and gently press against the sides of pan, about 3cm at height. Prick the bottom with a fork. Sprinkle the breadcrumbs over the crust.

  2. Peel and core the apples, then cut into 4 pieces. Arrange them on the crust. Cream together the butter, sugar, egg and rubbed lemon peel. Sift the flour in the butter mixture. Blend the whipped cream and mix well.

  3. Spread the mixture even on the apples and top with the sugar and almond slices. Bake in a preheated 190C/375F for 45 minutes. Leave the cake in the oven for 10-15 minutes after the baking.

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Carrot Cake With Cream Cheese Frosting

Saturday, October 04, 2008

This lovely moist carrot cake not only tastes delicious, but also presents beautifully. The grated carrots enhance the flavour and texture of the cake.

CakeCream Cheese FrostingGarnish
  • 110 g Walnut or pecan, toasted and coarsely chopped
  • 340 g Carrots, finely grated
  • 280 g All-purpose flour
  • 1 tsp Baking soda
  • 1 ½ tsp Baking powder
  • ½ tsp Salt
  • 1 ½ tsp Cinnamon, ground
  • 4 Eggs, large
  • 150 g White sugar
  • 240 ml Salad or corn oil
  • 2 tsp Vanilla extract
  • 1 cup Crushed pineapple
  • 50 g Unsalted butter, room temperature
  • 250 g Cream cheese, room temperature
  • 230 g Confectioners sugar, sifted
  • 1 tsp Vanilla extract
  • Walnuts or pecans toasted
  • Freshly grated carrots
  • Marzipan carrots (optional)
  1. Preheat oven to 180C/350F and butter or spray two 25x20x 4 cm or two 9 inch cake pans and line the bottoms of the pans with baking paper.

  2. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Peel and finely grate the carrots. In a bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
  3. In bowl of electric mixer, with the paddle attached, beat the eggs until frothy. Gradually add the sugar and beat until the batter is thick and light colored. Add the oil in a steady stream and then beat in the vanilla extract. Fold in the crushed pineapple.

  4. Sift in the flour mixture and mix just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
  5. You can prepare the frosting while cake still bakes. In bowl of electric mixer, with the paddle attached, beat the cream cheese and butter, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract and chill until the cake is ready.

  6. To assemble: place one cake, top side down, onto your serving plate. Spread with about a third of the frosting. Gently place the other cake, top of cake facing up, onto the frosting, and spread the rest of the frosting all over the cake. Garnish with toasted nuts, grated carrots and marzipan carrots.

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Chinese Jiao Zi (Spinach&Carrot)

Friday, October 03, 2008

Jiaozi ( jiāozǐ Chinese Dumpling), a traditional Chinese Food, is one of the most widely loved foods in China. Jiaozi typically consist of a ground meat and/or vegetable
filling wrapped into a thinly rolled piece of dough, which is then sealed by creating "pleats" or other kinds of desired patterns. For example, Yuan Bao, which are dumplings made in the form of ancient Chinese money.
To make a dough, carrot juice or spinach(fresh or frozen) can be used instead water for variations.

  • 200 g Ground pork
  • 200-250 g Thinly shredded carrots
  • 1 stalk Chopped spring onion
  • 1 tbsp Onion fritters
  • 10 g Ginger root
  • 10 g Spring onion
  • 100 ml Water
  • 1 tsp Sesame oil
  • 1 tbsp Soy sauce
  • 1 tsp Salt
  • 1 tsp Chicken powder
  • Dash of white pepper powder
  • 300 g All-purpose flour
  • 1/2 tsp Salt
  • 70 ml Hot water
  • 100 ml Carrot or spinach juice
  1. In a large bowl, stir the salt into the flour. Pour in the hot water and stir well. Then add in the carrot juice and mix to form a dough. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes.

  2. While the dough is resting, prepare the filling ingredients. Place each of 10 grams of ginger root, spring onion, and water in a blender to produce the about 90-ml juice. Put meat in a large bowl, add the soy sauce, salt, chicken powder and white pepper, adding in 1/3 of the ginger and onion juice. Stir only one direction and add half of the rest, continuing stirring. At least add in the rest, stirring until the ground meat is elastic. Add the sesame oil, chopped green onion, onion fritters and carrot shreds, stirring in the same direction, and mix well.
  3. Divide the dough in half. Shape each half into a roll and cut each roll into ½-inch slices. Roll each piece out into a circle about 8-cm in diameter. Place a small portion of the filling into the middle of each wrapper. Fold and seal in your desired pattern. Continue with the remainder of the dumplings.
  4. Bring a large pot of water to boil. Add your dumplings into the boiling water. Cover and cook. When it comes to a boil, add half cup cold water. Cover. Repeat. When it comes to a boil for the third time, they are ready to serve. You can also try to steam them. I usually enjoy them with chilli sauce or a mix of black vinegar and soya sauce. Pan-fry the leftover.

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Fish Fillets In Orange Juice

Wednesday, October 01, 2008

  • 250 g Fish fillets
  • 100 ml Orange juice
  • 30 g Cornstarch
  • 2 g Salt
  • 20 g Egg
  • 25 g Starch solution
  • Frying oil
  1. Cut the fish fillet into the small chunks, marinate with salt for 25 minutes.
  2. Mix the egg and starch solution in a small bowl, dip the fish into it, then coat with cornstarch thinly.
  3. Heat the frying oil in a wok, then deep-fry the fish until golden and crispy. Place them onto a kitchen towel, then arrange them in a plate.
  4. Leave a little oil in the wok, pour in the orange juice, thicken it with very little cornstarch, sprinkle with a few drops of fried oil, then spread the sauce over the fish fillets.

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