Strawberry Swiss Roll

It's been a long time since I had the motivation to bake a 'frosted cake' in the evening. Since I came back from my Australia trip after our National Day, I had been busy with the usual bakes and watching Korean Dramas. >v<

However, last evening, there was a sudden urge to want to eat swiss roll, so I decided to bake one myself. I had wanted to have pandan swiss roll, but I've used up my pandan extract. So ended up, I made a Strawberry Swiss Roll. The swiss roll was really soft and fluffy with the nice chantilly cream. I was satisfied.

Recipe for Strawberry Swiss Roll.
(Makes a regular roll)

Swiss roll cake sheet
Ingredients: 

4 Eggs (weigh 50g with shell each)

70g Caster sugar

40g Cake flour

25g Butter, melted

20g Milk, warm

1 tsp Strawberry extract

A few drops of red colouring

Method:

1. Preheat the oven to 160°C.
2. Line the base of 30x30cm cake tray with baking paper.
3. Warm butter and milk till butter has melted. Set aside.
4. Using hand mixer, beat the egg white with sugar (add the sugar gradually) until stiff peaks form.
5. Pour the egg yolks into the egg white, beat with low speed for 1 minute.
6. Sift the flour into the bowl and fold to combine.
7. Add the strawberry extract and red colouring into the butter mixture and mix well.
8. Scoop 1/4 of the egg batter into the melted butter and stir well to combine.
9. Then pour the mixture back into the remaining egg batter. Using a spatula, fold to combine well.
10. Spread it evenly into the prepared cake tray.
11. Bake for 12 minutes. Remove from the oven.
12. Remove the cake sheet and let it cool on a wire totally.

Fillings

120g Whipping cream

15g Sugar

8-10pcs Medium Strawberries halved.

Method:

1. In a clean mixing bowl, add whipping cream and sugar.
2. Beat on high speed until thickened and spreadable.
3. On the cake sheet, spread out the whipping cream evenly, leaving 1 inch each at the front and end.
4. Arrange the strawberries on the cream.

5. Roll it out evenly.
6. Chill and slice it before serving. Enjoy!

Yuzu Cream Cheese Mille Crêpe Cake

Having to make two cakes in a week is quite a stressful thing. One is for my sister's 40th birthday bash, the other is for my mum. I had to bake the cake first, then to frost them later. Since I baked a Red Velvet Cake for my sister, I used the same Cream Cheese frosting for the Mille Crêpe Cake.

I've tried a Mille Crêpe cake from Moonlight previously and like the taste. So I decided to make this cake for my mum. The tedious work is in making the thin crepe. I was able to make it first, then keep them in individual layer in the fridge, and frost them later. My cake didn't turn up tall, they were shorter because I made a 7" cake instead of the 6" as I do not have a 6" frying pan.

My crêpes were not very thin, therefore, it was a little on the tough side when eaten. Also, I think it will be better with fresh cream, though the cream cheese was nice too. I'm not sure if I will try this cake again...I might just buy from the bakery when I feel like eating!

Recipe for Yuzu Cream Cheese Mille Crêpe Cake, adapted from Cook.Bake.Love.
(Makes a 7" cake)

Ingredients:
(A)
3 Eggs
560g Whole milk
3 tbsp LIV unsalted butter, melted
1 tsp Vanilla extract
Pinch of salt (omit if using salted butter)
(B)
210g Plain flour

Fillings:
1x Cream Cheese frosting recipe
Yuzu Jam

Method:

1. Mix (A) and sift in (B), mix well (you can use a blender to blend everything till smooth too). Strain the batter and let it rest for at least 30 mins.
2. Heat a 7" non-stick pan over medium low heat until hot. Butter the pan and add batter to the center of the pan. Then use a ladle to scoop out the batter and quickly swift the batter around to fill the bottom of the pan. Pour away excess batter (save for next crepe), if any.
3. When the crepe no longer appears wet on top it's ready to flip. Use a silicone spatula to peel up an edge then carefully use fingers and spatula to peel away and flip the crepe  and continue to fry for a few seconds (it should take much lesser time than the first side).
4. Repeat till all batter is finished. Stir the batter once in a while before pan frying.
5. As I didn't assemble immediately, I cut out plastic bags and layer each crepe between the plastics and kept them in the fridge.

Assembly:
6. Before assembly, remove the crepes from the fridge.
7. Spread Yuzu jam on the first crepe thinly, followed by cream cheese.

8. Cover with another piece of crepe and repeat. Continue layering, saving the best-looking crepe for the top layer. Refrigerate for a few hours before serving.
9. My crepe cake has 17 layers.

Three Cheese Creamy Baked Rice

On weekdays when I'm not at work, I would be thinking what to bake for my family. It will relieved my helper on what to cook for the evening. One Friday evening, I decided to make baked rice for them. It's a versatile dish. You can add whatever ingredients you can find in your fridge/pantry. This time, I mixed my own cream sauce instead of the usual 'Cxxxbxxx' canned soup which I would usually use. I'm very happy that it turned out to be really nice. One tip I would like to share is the addition of mixed herbs. It really made a lot of difference to a great tasting baked rice!

Recipe for Three Cheese Creamy Baked Rice
Makes 6 servings

Ingredients:

2 cups Rice grains, cooked
6 pcs Prawns, deshelled and cut into 3 pieces each
2 medium Squid, washed and cut
1 cup Mixed vegetables
200g Chicken pieces, shred
1 Large Onion, sliced
3 Clove garlic, chopped
3 tbsp Cooking oil

Sauce:
30g LIV Salted Butter
1 1/2 cup Whipping Cream
1 cup Whole Milk
2 Eggs, beaten
2 tsp Rock Salt (or sea salt)
2 tsp Dried mixed herbs (or fresh herbs like rosemary, or other mixed herbs)
Dash of black pepper

Toppings:
100g Parmesan Cheese, grated
150g Red Cheddar Cheese, grated
150g Mozzarella Cheese, grated

Method:

1. Heat a large pan over medium heat. Add cooking oil.
2. Add garlic and fried till fragrant. Add in onion and fried till caramelised and soft.
3. Add in prawns, followed by chicken and stir fried till just cooked.
4. Add in mixed vegetables and stir till cooked.
5. Remove them from the pan and put aside.
6. Add squid and stir till just cooked. Remove and put aside.
7. Turn the fire to low heat, then add in the salted butter. Stir till it melts.
8. Add in the whipping cream, followed by whole milk.
9. Gently stir over low heat.
10. Add in salt, pepper and mixed herbs, then stir well.
11. Once the cream started to bubble a bit, dribbled beaten eggs steadily into the cream and stir well in the low heat.
12. Add in the cooked rice, followed by all the cooked vegetables and meats.
13. Stir well and ensure that all are covered well in the cream.
14. Scoop them into a baking pan. Layer Parmesan cheese between the rice.
15. Finally, topped the rice with a layer of cheddar cheese, followed by mozzarella cheese.
16. Baked it in a preheat oven of 200C for 20mins, or until the cheese turned browned.
17. Serve it with side salad or grilled vegetables.

Happy 47th National Day, dear Singapore!!

Apple Tart with Walnut Cream

I was half relieved when my son's PSLE Prelim was over this week! I had planned the week before, to visit my dear friend, Grace. She has been so busy with her baby since February that we didn't have the chance to meet up! I was also busy with the preparation for my son's exams during this period too!

I wanted to make something nice for her. I believe she must've missed baking for a long time! After going through a few recipe books, I decided on an "Apple tart with Walnut Cream" as I found it to be very special. Coincidentally, this month's Aspiring Bakers' theme was Easy as Pie.

I'll be submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink.

Recipe for Apple Tart with Walnut Cream, extracted from "The Pie and Pastry Bible" by Rose Levy Beranbaum with modification.
Makes a 9" Tart

Shortcrust Pastry, extracted from "Irresistable Pastry" by Alex Goh

Ingredients:
250g Plain flour
150g Butter
2 tbsps Sugar
1 Egg yolk
40g Water

Method:

1. Mix the butter with the flour until crumbly.
2. Add in egg and sugar first. Then add in water and mix to form a dough.
3. Shape it into ball and press it flat.
4. Wrap with plastic sheet and refrigerate for 30 mins.
5. When ready to bake, floured a worktop, and roll out the dough to 3mm thickness.

* Note: The weight of the pastry is 480g. After using it for a 9" tart, I was left with some dough. Therefore, I made them into a few smaller tart base and kept them.

Poached Apples
3 Green apples (or any other cooking apples)
450g Water
12g Freshly squeeze lemon juice
4 Tbsps Sugar
1 Cinnamon stick

Method:

1. Halved and core the apples before you poach them. (Original instructions was to remove the skin, but I didn't.)
2. In a pan large enough to hold the apples in a single layer, combine the water, lemon juice, sugar and cinnamon stick and stir to dissolve the sugar.
3. Add the apples, and bring the liquid to a boil. Simmer over low heat.
4. Turn the apples and continue simmering for another 4 to 6 mins, or until a cake tester inserted in the thickest part of an apple enters easily.
5. The apples should still be slightly firm. Remove the pan from the heat and cool completely.
6. The apples can be used immediately, but they develop more flavour if allowed to sit in the poaching liquid for at least 24 hours and up to 3 days.
7. Transfer the apples and their liquid to a bowl small enough so that the apples are covered by the liquid.
8. Cover tightly and refrigerate until ready to use.

* Note:

• I used four apples, but left 2 halves. So three apples will be sufficient for a 9" tart.
• The original recipe use a vanilla bean. I omit this totally.
• I estimated the water, as long as the apples can lay out nicely in a single layer, half covered, it's alright.
• Do not overcook the apples, otherwise, it won't be crunchy.
• I made a day before and kept it in the fridge for at least 24hours. It made a lot of difference to the apple as it has a very rich cinnamon taste!

Walnut Cream Fillings
100g Walnuts halves, lightly toasted
60g Fine sugar
18g Plain flour
1/2 tsp Ground cinnamon
100g Unsalted butter, softened
2 large Eggs
1/2 tsp Vanilla extract

Method:

1. In a food processor fitted with the metal blade, place the walnuts, sugar, flour and cinnamon and process until the walnuts are very fine.
2. Empty the mixture into a bowl and set aside.
3. In a medium mixing bowl, beat the butter until creamy.
4. Beat in about 1/2 cup of the nut mixture until incorporated.
5. Beat in 1 egg along with another 1/2 cup of the nut mixture.
6. Then beat in the second egg with the remaining nut mixture, together with the vanilla extract.
7. Refrigerate until about 10mins before assembling the tart.

* Note:

• After mixing all together, the walnut cream was liquid.
• Place them in the fridge to firm up. Take them out of the fridge 10mins before you start assembling the tart. When it firm up, it's easier to spread. The cream will be thicker and easier to handle.

Assemble the tart

1. Drain the apples well on paper towels. Reserved the poaching syrup.
2. Using a sharp thin knife, slice each apple crosswise into thin slices.
3. Spread the walnut cream evenly in the cooled baked tart shell.
4. Arrange the apples neatly on the walnut cream.
5. Bake in the oven of 180C for 30mins, or until the walnut cream puffs slightly, surrounding the apples and turns golden brown.

Glaze

1/2 cup Reserved syrup from poaching

1/2 tsp Cornstarch

1/2 tsp Vanilla extract

Method:

1. In a small saucepan, add in all the ingredients. Stir to incorporate.
2. Heat the mixture till it boils. Stir constantly.
3. Simmer for a few seconds, then remove from the heat.
4. Pour into a small cup.
5. Use a brush to coat the apples and the walnut fillings well.
6. Unmould the tart and serve immediately.
7. It can store in room temperature up to 1 day, or refrigerated up to 3 days. Allow the tart to come to room temperature before serving.

The tart truly delivered what it promised. The apple was still crunchy and developed a full cinnamon flavour. The walnut tart was very fragrant from the ground walnut, and creamy. The sweetness of the overall tart actually came from the walnut cream. However, as I had already reduced the sugar, the sweetness was acceptable. The tart crust was very crispy. Both of us loved the crust very much too! I was glad the tart turns out to be delectable! I would definitely make this again, however, this time, I will use the original tart crust from Rose!

Cooking with herbs

Vesak Day was a day well spent for me.

School holiday started a day earlier, thanks to the Vesak Day holiday. Early in the morning, we brought the children to MacRitchie Reservoir to feel and explore the nature. My children enjoyed themselves very much, especially the eldest boy as he gets to discover the plants related to his Science subject. We spent the whole morning in the park.

In the afternoon, the kids were "sent off" to their cousin's birthday celebration at McDonald's. It was a peaceful time for me to prepare food for dinner. I invited my parents and siblings to my place for dinner. Some of the food wasn't quite well done, however, family members being family members, they took whatever was being given to them. Perhaps, they have no other choice? :p

My spouse went to JB for a short business trip earlier in the week and I asked him to help me to buy some herbs for my cooking. So I made use of three different herbs in my cooking for dinner. Here were the list of food prepared specially for my family dinner.

1. Salad with SWEET BASIL leaves
Coral red and green lettuce, honey and cherry mini tomatoes, golden raisins, onions, almond nibs, olive oil and some chopped basil leaves, plus some sea salt and ground black pepper. I found that adding basil leaves to salad really brings out a simple salad into a classier salad.

2. Curry potato wedges
Marinated potato wedges with curry powder, turmeric powder and olive oil. I have forgotten to add some salt into it and tasted a bit plain. I have also over baked it a little. I baked at 190C for 1 hour, which was too long. Should have baked it for 45mins. However, when the wedges were dipped in mayo, it changed the taste completely. It tasted really good. The curry and turmeric powder were not spicy.

3. ROSEMARY Roast Chicken

Marinated the night before with my fresh rosemary herbs, light soy sauce, honey, some ground black pepper and olive oil. With the addition of honey, it caramelised too fast and made the chicken very black way before it was cooked. Therefore, after baking, I had to remove the skin before it was being served. In future, I would omit honey, even though I like the sweet honey taste in the chicken.
[The chicken was too black to be posted here. For it might be mistaken as black chicken from the market where Chinese used it for tonic soup!]

4. Pasta with MINTS

Recently, I was quite hooked on watching Asian Food Channels (AFC) on cable. I like one of the show called French Food at Home hosted by Laura Calder. I love the way she prepares and cooks her food. They look truly gourment to me! There was this episode which I caught it half way through and tried to prepare the food. Not sure if it's correct. Here is roughly how I perceived and prepared it.

Prepare the pasta as usual. Toss the pasta in olive oil. Grind whole almonds, spearmints, peppermints and some walnuts together till rather fine. Separately grind pine nuts a little, but not too fine. Then mix them together. Next, zest an orange and a lemon into the olive oil covered pasta. Add the blended nuts in and mixed thoroughly. Also add some sea salt and ground black pepper to taste.

My family commented that the pasta is very special. It's not the usual pasta you get to take outside. It's really healthy with the nuts, at the same time, there are the freshness from the zests of the citrus fruits. I guess if you want, can add in fish fillets or prawns. I think it will taste nice too. However, the grind nuts must be reduced if seafood is added. You can use any mint leaves that is available in the supermarket. Since my spouse bought spearmints and peppermints, I just use a bit of both mints. Probably should have use more mint leaves. Also, I think walnut might not necessarily be added as it wasn't in the original recipe. Almond and pine nuts should just be nice.

5. Lemongrass Drink
Chopped 8 bulbs of lemongrass and boil it in a pot of water (approx. 2.5litres). After boiling, add sugar to taste. Let it infused and cooled. Then refrigerated it. Before serving, add a teaspoon of lime juice to the drink. Add ice and serve.

6. Chocolate Cream Eclairs
Initially I was indecisive on what desserts to prepare. I can't decide if it should be trifles or brownies. Then I happened to look through some recipe book and realised that it was a while before I made choux pastries. So I decided to make some cream puffs. I happened to see that Ju also made some puffs too! Mine wasn't as cute as hers though.

I filled my choux with whipped cream and topped it with chocolate ganache. The choux pastry was really light and thin, I like it very much.

Cooking with herbs were the theme for the day. I shall try to use herbs in my food in future, that is, if I can get my hands on them!

It's Choux's Time!

I had previously wanted to make choux pastry, but have been putting them off. Still in my mind about making choux, I finally got to bake it today.

Before I rattled on with my choux pastry, I did a cream cheese pound cake from Litte Corner of Mine. It was supposed to be "awesomely delicious" but mine turned out "awesomely awful"! *Sigh* I still need to practice more on such simple & classic cakes. It's weird how sometimes I can bake nice beautiful cheesecake, but can't bake a pound cake well. I must be very lucky in my previous bake then! :> I suspected it was because I creamed the butter too long, resulting in some parts of the cake "unbaked".


I had meat dumpling for dinner last night. It was made by my auntie. I'm a lover of dumplings, especially my mum's! However, my mum has stopped making dumplings since my grandmother passed away. So now, no more mum's dumplings. My auntie's dumpling is somewhere close to hers, and it's nice. I'll have to pay for it outside should I craved for one then!


Tonight, I prepared tuna sandwich with Gardenia Foccacia. I toasted the Foccacia with cheese slice, added romaine lettuce, cherry tomatoes, then topped with tuna with mayo. Yummy! But my twins DIDN'T like them! *faint* My eldest was opposite. He have two servings! *Haiz* Difficult to please all... I just have to please myself and eat them can already! What a mother I am!!


Back to my choux. I used the recipe from Alex Goh's "Irresistable Pastry" and found that the choux pastry was dense inside. I prefer them to be lighter inside. But I didn't bother to scrap them out. I prefer Aunt Yochana's recipe compared to this.


I filled the insides with cream cheese, mixed with butter, icing sugar and orange zest. The cream cheese frosting was a recipe by Anna. Equal amount of cream cheese with butter, add 75% of icing sugar. I added orange zest to make it more refreshing. But realised can't really taste it. Then topped them with chocolate ganache. My children loved the fillings very much. And I think it goes very well with the chocolate. Of course, the fillings cannot be too much as there is butter taste in it, unlike whipping creams.

Just Choux

It was just choux pastry for me this weekend. It's quite unlike me to bake one item for a weekend only. Heehee... It was because I was out the whole Saturday morning, out on Sunday too! Therefore, I only made some chocolate cream puffs this week. The choux pastries were made on Friday evening, and the cream and chocolate ganache on Saturday. I also made caramelised walnuts to top the chocolate cream puffs.

The recipe for Choux pastry was from Fresh from the Oven and the chocolate cream from my banana cupcakes. The caramelised walnuts were made melting sugars in the pot and throwing in the walnuts. Then they were crushed and topped onto the cream puffs.

Chocolate Cream Puffs for sale

Soft but crispy puffs with chocolate makes this a good dessert to end a simple meal. Eclairs or cream puffs, you decide.

6 pieces per pack - $4.80
MOQ - 2 packets
Order 4 days in advance. Self collection