Waffle Crowned Strawberry Mousse Cake

Monday, March 30, 2009



Bright red, remarkably juicy and flavourful strawberries are truly a delight to both the eyes and the taste buds. When selecting fresh strawberries, look for firm, glossy, red fruit with a fresh-looking green hull and no visible bruises. Do not wash strawberries until ready to use.

Strawberry MousseStrawberry Coulis
  • 2 Strawberry sourdough waffles, each into 4 wedges
  • 2 layer 8-inch Chiffon or sponge cake
  • 150 g Strawberries, rinsed, hulled and cubed
  • 4 Strawberries, rinsed and halved
  • 20 g Almond slices, lightly toasted or coconut shreds (optional)
  • Sugar pearls (optional)
  • 8 g Gelatin granules, plain
  • 50 ml Cold water
  • 600 g Fresh strawberries, rinsed and hulled
  • 70 g Granulated sugar
  • 1 tbsp Lemon juice
  • 250 g Whipping cream
  • 30 g Powdered sugar
  • 200 g Strawberries, rinsed and halved
  • 50 g Strawberry jelly
  • 1 tbsp Cachaca or white rum
  1. Dissolve the gelatin in cold water and set aside for about 5 minutes until soft. Stir over a bowl of simmering water until the gelatin is dissolved. Mix the strawberries, sugar, lemon juice and gelatin mixture in a food processor and puree. Transfer to a large bowl and chill until it just beings to thicken.
  2. Whip the cream until it drops from the whisk when it is lifted. Add in powdered sugar along the sides of the bowl, and continue to beat until the cream holds soft peaks. Remove the mousse from the fridge and fold the whipped cream into the strawberry mixture until smooth.
  3. Place a layer of chiffon cake on a serving plate and surround with the mousse ring. Pour one thirds of the mousse onto the cake, and scatter the cubed berries on top. Arrange the waffle wedges, round side down, along the side of the ring. Cover the diced strawberries with second thirds of mousse and gently top with anther layer of chiffon cake, being careful not to press down firmly. Pour the rest of the mousse mixture over. Cover and chill for at least 4 hours until firm.
  4. Prepare the sauce. Stir together jelly and cachaca in a bowl. Gently mix in the halved strawberries and set aside at a cool are for 2 hours. Remove the mousse cake from the fridge. Spoon the sauce on the center top and arrange the halved strawberries between two waffles. If desired, sprinkle the lightly roasted almond slices (or coconut shreds) over the strawberry sauce and then the sugar pearls.



Read On 9 comments

Braised Diced Chicken Breast With Balsamic Vinegar

Friday, March 27, 2009



The reason I used balsamic vinegar for this recipes was because I had no Chinese rice vinegar left...and haha....the dish turned out very very good. A little balsamic vinegar goes a long and right way.

  • 280 g Chicken breast
  • 1 tbsp Maggi sauce
  • 1 tbsp Jiafan rice wine
  • 1 tbsp Salt
  • 1 tbsp Cornstarch
  • 1 tbsp Water
  • Cooking oil
  • 1 tsp Minced gingers
  • 1 tbsp Chopped scallions
  • 1/2 tbsp Minced garlic
  • 2 tbsp Black rice vinegar or Balsamic vinegar
  1. Combine together cornstarch and water in a small bowl. Wash chicken breast, pat dry and cut into inch size pieces. Season them with salt, half tablespoon of maggi sauce and one tablespoon of rice wine. At last add in cornstarch, and water and combine.

  2. Heat up a pan with oil until hot. Fry the marinated chicken until golden. Remove and drain on a kitchen paper. Using one tablespoon of frying oil to stir-fry ginger, scallion and garlic until aromatic. Pour in balsamic vinegar and fried chicken, drizzle in the rest of rice wine and maggi sauce. Toss to mix all the ingredients and chicken has thoroughly coated with sauce. Dish off and sprinkle some chopped scallion if desired.



Read On 10 comments

Power And Joy Of Soya

Wednesday, March 25, 2009

Soy milk is made by soaking soybeans, grinding them with water, The fluid which results after straining and cooked is called soy milk. Soybeans contain rich protein, vitamins A, B1, B2, and other mineral elements. Research has shown potential health benefits of soy in preventing breast cancer and the growth of prostate tumors, and fighting coronary heart disease, osteoporosis,diabetes, promoting growth, healing and vitality. It is also thought to alleviate symptoms of menopause and to promote eye health.

Soya Milk Prepared With Soya-milk Maker / 机制鲜豆浆

Homemade Soymilk With Standard Kitchen Blender/ 家庭自制豆浆(用普通厨房搅拌器)

Homemade Tofu Without Nigari Gypsum / 不添加盐卤和石膏的家庭制豆腐

Preparing Tofu With Gypsum / 制作石膏南豆腐


After making tofu or soya milk, the solid residue which remain in the filter sack called okara (pronounced oh-KAR-uh) or soy pulp. Okara, low in fat, high in dietary fiber, along with protein, calcium, iron, and riboflavin, were recognized to be helpful in controlling diabetes, reducing blood sugar and cholesterol, adding in digestion and circulation, protecting the bones, and reducing cancer risk. If you make soyamilk by machine, the okara will be cooked during the process. Otherwise, I would suggest to steam or toast the raw okara for 20 minutes before using.

01. Honey Okara Pancakes / 蜂蜜豆渣薄饼 02. Okara Pancakes / 香煎豆渣饼(咸)
03. Steamed Okara Buns / 豆渣馒头 04. Steamed Two-Toned Okara Nutella Buns / 豆渣巧克力双味蒸包
05. OKara Congee / 豆渣粥 06. Okara Croquettes / 豆渣丸子
07. Matcha Okara Cranberry Loaf / 抹茶豆渣越橘吐司 08. Okara Honey Bread / 豆渣蜂蜜面包
09. Okara Raisin Rolls / 豆渣提子餐包 10. Okara Rolls With Old Dough / 老面豆渣硬包
11. Birthday Cookies / 庆生曲奇饼 12. Okara Cookies / 豆渣饼干
Read On 3 comments

Almond Coconut Cake

Wednesday, March 25, 2009


#Batter:#Topping:
  • 160 g German #405 flour
  • 80 g Sugar
  • 2 tsp Baking powder
  • 160 ml Milk
  • 50 g Butter or margarine (at room temperature)
  • 1 Egg
  • 1 tsp Vanilla extractangiesrecipes
  1. Preheat the oven to 175C/350F. Grease a 7 or 8-inch baking pan, heart shape or round one.
  2. Sifted together the flour, sugar and baking powder in a bowl, then cut in the margarine, milk, and vanilla extract. Stir over a low speed briefly, then adjust to the middle speed, stir for 1 minute until all the ingredients are well-combined. Pour the mixture into the prepared baking pan and bake in the preheated oven for 30 minutes.
  3. While baking the cake, you can prepare for the topping. Mix all the ingredients for the topping in a small bowl. Take the cake out from the oven and spread the topping evenly on the cake. Return to oven and continue baking for another 8-10 minutes until it turns golden and a toothpick inserted in the center of the cake comes out clean.
Read On 4 comments

Almond Fish Nuggets

Tuesday, March 24, 2009



Marinade
  • 300 g Fish fillets
  • 1 Egg
  • 1 ½ tbsp Cornstarch
  • 3 tbsp Flour
  • 100 g Almond slices
  • Oil for deep-frying
  • 1 stalk Spring onion,chopped
  • 2 slice Fresh ginger root, finely chopped
  • 1 tsp Jiafan rice wine
  • 1 ½ tsp Sugar
  • ½ tsp Salt
  1. Rinse, pat dry and cut fish fillets in narrow strips. Chop spring onion and ginger root. Place the fish fillets with the marinade in a bowl and set aside for 15 minutes, turning turning occasionally. Drain, discarding marinade.

  2. Beat egg lightly, and then blend in cornstarch and flour to make a batter. Dip fish strips in batter and roll in almonds to coat. Meanwhile heat oil until hot.
  3. Lower in the fish strips, several at a time, and deep-fry until golden, about 1 minute. Drain on paper towel and serve at once.



Read On 5 comments

Duo Of Steamed Chicken Breast And Egg Whites

Saturday, March 21, 2009




A very healthy dish made with ground skinless chicken breast, mixed with egg whites. To make the dish look more colourful and appetizing, I have separated some of the mixture with spinach to make a duo of steamed chicken.

  • 180 g Chicken breast
  • 2 Egg whites
  • ½ tsp Jiafan rice wine
  • ¼ tsp Salt
  • ¼ tsp Ginger powder
  • 2 tbsp Frozen spinach puree, thawed
  • 1 tsp Garlic, minced
  • 1/3 tsp Ginger, chopped
  • ½ cup Chicken stock
  • ½ tbsp Cornstarch solution
  1. Rinse the chicken and grind in a food processor. Season it with rice wine, salt and ginger powder. Add in egg whites and stir vigorously until all ingredients are well-combined and the mixture is elastic.

  2. Divide the chicken mixture into 2 portions. Mix one portion with the spinach puree. Place them in a heat-proof rectangular container. Steam for 12 minutes over the high heat until cooked. Slice the chicken and arrange them in a serving plate.
  3. Heat up a skillet with oil. Add in chopped ginger and garlic, stirring until fragrant. Season with salt and thicken with the starchy solution. Pour over the chicken. If you wish, garnish the dish with shredded spring onion, carrot or tomato.




Read On 4 comments

Matcha Green Tea Yogurt Mousse Cake

Friday, March 20, 2009




Green teas contain a high amount of antioxidants, which are found in many foods, including vegetables, fruits, and chocolate, known to forestall aging.
Green tea is also known as a mood enhancer as it contains L-theanine, an amino acid known to relax the mind.

MousseGarnish
  • 100 g Lady finger cookies / savoiardi
  • 300 g 3.5% Vanilla Yogurt
  • 200 g Heavy cream
  • 30 g Icing sugar
  • 10 g Matcha green tea powderangiesrecipes
  • 9 g Unflavoured gelatin powder
  • 4 tbsp Cold water
  1. Dissolve the gelatin in the water and set aside for 5 minutes. Sprinkle the matcha green tea powder into the yogurt. Microwave the gelatin together with water for about 20 seconds. Pour the yogurt mixture into the melted gelatin. Whip the cream with sugar in a separate bowl until very soft peaks form, carefully fold this into the matcha yogurt mixture.

  2. Place an 7-inch mousse ring in a plate and arrange one single layer of lady fingers on the bottom, leaving one centimeter from the sides, so that the mousse will drip down and fill up all around the cake layer. Gently press second layer of lady fingers cookies and the rest of the mousse filling. Cover and chill for at least 5 hours until firm.
  3. To unmold cake, using a damp very hot towel, carefully heat outside of spring-form pan until edge of mousse melts slightly. Pipe some whipped cream around the edge of the cake, dust the top with matcha tea powder. Garnish with fresh strawberries and sugared pearls.




Read On 13 comments

Okara-Soya Pulp Crouquettes / 豆渣丸子

Wednesday, March 18, 2009


Okara (oh-KAR-uh)or soya pulp is the high fiber remnant after the production of soya milk or tofu/bean-curd. Okara is a Japanese word, meaning "the honorable shell." In China, okara is known (in pinyin ) as douzha / "soy lees", or doufu zha / "tofu lees". Soya pulp or residue in plain English.
I usually make soya milk or tofu with a machine, therefore the okara will be cooked during the process.

  • 250 g Okara, cooked
  • 50 g Carrot
  • 50 g Bell pepper
  • 30 g Black fungus
  • 1 stalk Scallion, chopped
  • 1 tbsp Shallot fritters
  • 1/2 tbsp Sesame seeds
  • 1 Egg white
  • 1 Whole egg
  • 2 tbsp Cornstarch
  • 1/2 tsp Chicken bouillon
  • Salt and pepper to taste
  • Some frying oil
  1. Dice carrot, bell pepper and black fungus. Place them in a mixing bowl. Squeeze excess water out of okara and add into the vegetable dices. Mix in chopped scallions, shallot fritters, egg white, egg and starch. Flavour the mass with chicken bouillon, salt and pepper to taste. Combine all the ingredients.

  2. Heat up oil till 180C/350F. Form the mixture into balls and low them down to the heated oil. Fry until golden brown. Alternatively you can fry the okara balls lightly coated with sweet potato-starch, as a result, okara croquettes taste more crispy. Serve with any preferred sauce.



Read On 3 comments

Aubergine Sandwich In Tomato Sauce

Tuesday, March 17, 2009



A juicy delicious ground meat filling sandwiched between two layers of aubergines and braised with tomato sauce.

Sauce
  • 250 g Aubergine
  • 100 g Breadcrumbs
  • 1 Egg
  • 30 g All-purpose flour
  • 1 tsp Cornstarch
  • 10 g Carrot slices
  • 1 tbsp Water
  • Some chopped spring onions to garnish
  • Some frying oil
  • 100 g Ground meat
  • 1 tbsp Chopped spring onions
  • 1 tsp Ginger paste
  • 1 tsp Salt
  • 1 tsp Chicken bouillon
  • ½ Egg
  • 50 g Tomato wedges
  • 1 tbsp Ketchup
  • 1 tsp Chicken bouillon
  • 1 tsp Salt
  • 1 tbsp Sugar
  • 1 tsp White vinegar
  • 120 ml Water
  1. Place all the spread ingredients together in a bowl. Mix thoroughly. Blend all the ingredients for the sauce in a bowl and set aside. Peel and cut the aubergine into 3mm thick rounds. Dissolve the cornstarch with water in a small bowl.




  2. Spread some ground meat mixture on a round of aubergine and top with another, pressing gently to form a "sandwich". Coat the sandwich like aubergine thinly with flour, dip into the beaten egg and then with bread crumbs. Heat up some oil in a pan. Deep-fry the sandwich aubergines until golden brown. Drain and place them in a serving plate.
  3. Heat up a skillet with a tablespoon of oil.Add in tomato wedges and carrots. Stir briefly. Pour in the prepared sauce and bring it to a boil. Add the cornstarch solution to the sauce and cook until it starts to thicken. Turn the heat off and pour the sauce all over the aubergine. Sprinkle the chopped spring onions on the top and serve.


Read On 4 comments

Pipa Tofu / 琵琶豆腐

Monday, March 16, 2009




This tofu should look like the Chinese string instrument "pi pa" or a fruit loquat, also called “pi pa” in mandarinangiesrecipes
, hence the name Pipa Tofu. Add some chopped shrimps into the mixture if you are a seafood lover.

Tofu MixtureOther Ingredients
  • 200 g Tofu
  • 50 g Ground meat
  • 1/2 tsp Salt
  • 1 tbsp All-purpose flour
  • 3/4 cup Stock
  • 1 tsp Light soya sauce
  • 1/4 tsp Salt
  • 6 Dried mushrooms
  • 1 stalk Green onion
  • A mix of baby sweet corn, carrot slices and green peas
  • 1 tbsp Cornstarch solution
  1. Mash the tofu with a tablespoon. Soak the dried mushrooms in some water until soft. Drain and chop. Cut the baby corns and carrots into the same size, green onion into chunks.
  2. Place the tofu, ground meat, 1/2 teaspoon salt, and flour in a bowl. Mix all the ingredients. Form the mixture into oval shape with a tablespoon. Heat up some oil in a frying-pot. Lower the shaped tofu into the oil and fry until golden crispy. Remove and drain.

  3. Heat a skillet with a teaspoon of oil until hot. Add in baby corns and carrots. Stir for about 1 minute and remove. Add in spring onion, dried mushroom and stir until fragrant. Pour in the stock, light soya sauce and 1/4 teaspoon salt. Cook to a boil and return the tofu to the skillet. Turn the heat down, cover and simmer for a few minutes until all the ingredients well-combined. Dish off and serve immediately.


Read On 4 comments

Stir-Fried Chicken With Hoisin Sauce / 海鲜酱鸡片

Sunday, March 15, 2009



Hoisin sauce/Hai Xian Jiang is commonly used for BBQ, for example, 'Peking duck, suckling pig', and 'stir-fries' in Chinese cuisine. "Hoisin", which means seafood in Cantonese dialect, is a soya-based dipping sauce flavoured with salt, sugar, garlic, vinegar, red chilli peppers, and thickened with cornstarch.

Marinade
  • 200 g Chicken breast, skinned and sliced
  • 40 g Bell pepper, diced
  • 35 g Hoisin sauce
    angiesrecipes
  • 30 ml Chicken stock or water
  • 1/2 tbsp Cornstarch
  • 1/2 tbsp Water
  • 1/2 stalk Spring onion, thinly sliced
  • 3 g Chicken bouillon
  • 10 g Garlic, chopped finely
  • 15 g Shallot, chopped finely
  • 3 g Ginger, chopped finely
  • 3/4 tsp Sesame oil
  1. Mix the sliced chicken with the marinade in a bowl and set aside for 1 hour. Combine the cornstarch and water in a small dish.
  2. Heat some oil in a skillet over high heat. Add in the marinated chicken and stir briefly. Remove, drain and keep aside.
  3. Add in hoisin sauce and bell pepper. Stir well and return the chicken to the skillet. Pour in chicken stock and bring it to a boil. Let simmer for 1 minute. Add in the cornstarch solution and stir until the sauce thickened. Transfer to a serving plate and garnish with the thinly sliced spring onions.


Read On 7 comments

Zuckerkuchen German Sugar Cake

Saturday, March 14, 2009



An effective way to chase away the long-lasting winter cold jitters is to share a square of warm Zuckerkuchen with your friends. Come and join Angie to experience the joy and delight of this classic German coffee cake.

BatterTopping
  • 125g Butter, melted
  • 250 g Sugar
  • 2 tbsp Coffee cream
  1. Place all the ingredient for the batter in a mixing bowl, stir for 4-5 minutes at the middle speed until all the ingredients are well-combined.

  2. Pour in a 26x16x4cm glass pan or a square cake pan. Bake in a preheated 180C/350F oven for 10-15 minutes.
  3. Mix all the ingredients for the topping. Take out the cake and slowly pour the topping over the cake. Return the cake to the oven and bake for another 15 minutes.




Read On 2 comments

Lamingtons

Saturday, March 14, 2009



Lamingtons are a butter cake in the shape of a cube, coated in a layer of traditionally chocolate icing then desiccated coconut. Recipe adapted from Joy Of Baking

CakeFrosting
  • 280 g All-purpose flour
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 113 g Unsalted butter, at room temperature
  • 150 g Caster sugar
  • 2 Eggs
  • 1 tsp Pure vanilla extract
  • 120 ml Milk
  • 2 cups Unsweetened desiccated coconut, grated
  • 454 g Confectioners' sugar, sifted
  • 30 g Cocoa powder
  • 42 g Butter
  • 120 ml Milk
  1. Preheat oven to 180C/350F and place oven rack to middle position. Butter the bottom and sides of a 26x16x4cm cake pan. In a large bowl sift together the flour, baking powder, and salt. Set aside.
  2. In bowl of electric mixer, beat the butter until soft. Add the sugar and beat until light and fluffy (about 2-3 minutes). Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with flour.
  3. Spread the batter into the prepared pan and smooth the top with an offset spatula. Bake in a preheated oven for approximately 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

  4. Cool the cake in its pan on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Re-invert. Once the cake has completely cooled cut it into 15 2-inch (5 cm) squares. Wrap the cake in plastic wrap and refrigerate for several hours or even overnight. The reason for doing this is that it is much easier (less crumbs) to coat a cold cake with frosting.
  5. Place the confectioners' sugar, cocoa powder, butter and milk in a heatproof bowl over a saucepan of simmering water. Stir the mixture until it becomes smooth and of pouring consistency.
  6. Put the squares of cakes on a serving plate lined with a baking sheet. Have ready the coconut on a large box or a plate and the chocolate frosting. Spoon or ladle the chocolate frosting over each square of cake, making sure you cover all sides. With a knife transfer the chocolate covered cake to the plate of coconut and roll the cake in the coconut, covering all sides. Gently transfer the lamingtons to a clean wire rack to set. Once the lamingtons have set, store in an airtight container for several days.


Read On 1 Comment
Add to Google

Angie

Angie's Recipes

Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!


Friends

Join Us

angiesrecipes
skip to top

skip to top