A friend commented that my blog was getting more boring as there were fewer posts and fewer updates. Well, I might have to agree to that as
(1) I haven't been baking as often as I want to,
(2) even if I bake, they were repeated recipes,
(3) I was testing out some recipes for my workshops, therefore, it won't be appropriate to post them up here.
So, with all these valid reasons, I supposed I can be excused from the long lapse of posts? :p
Anyway, this is also nothing new. I thought I just want to share that since making my own vanilla extracts, I've not looked back. And friends whom I have given them my vanilla extracts have raved about the quality of it. So with more vanilla beans on hand, since I don't know how else to make use of them, I've decided to make more vanilla extracts! Even The Little Teochew has made her own vanilla extracts!
I bought these colourful glass bottles from a shop in JB when I was there lately. They were rather huge, and I was simply happy! It cost me only RM5.00 each! Each bottle contains about 600g of vodka, so you can imagine how much vanilla extract I'll be getting? And not forgetting my previous two smaller bottles of vanilla extracts! Gee, I think with all these bottles, it's really going to last me a lifetime supply! I'll have to be contented, wouldn't I?
Blueberries seems to be in season now. In our local supermarket, they have been on offers for these two weeks. I didn't hesitate to buy them whenever they are on offers. With abundant blueberries on hand, I didn't hesitate to bake the Blueberry Bakewell Tart, as shared by Grace, last weekend. I had the opportunity to try it previously and I fell in love with it.
The ground almond, mixed with blueberry and the crispy crust was truly heaven. As I didn't have blueberry jam, I used chocolate ganache to brush the crust base instead. However, when I tried it, I thought the taste wasn't as good as it is with blueberry jam. Hmm...still the original taste better. :) Do try it if you have blueberries to spare!
With the leftover dough, I baked them and made them into dark chocolate cherry tarts. I used the cherries from the Griottines that Doris gave me previously. I mixed some cherry liquor into the dark chocolates and topped it with a cherry. It was another indulgence. However, this is only limited to six tartlets that I made. I love this crust as it's really crispy!
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Thanks to them again, I'm able to giveaway a Hamilton Beach FreshChop Food Chopper to one of my readers!
Source: CSN Store
With a large 3 cup capacity and 2 pulse speeds this compact chopper will fulfill all your needs, without taking up too much space. Stainless steel blades cut through food with easy precision. Hide-away cord wrap and dishwasher safe bowl, lid & blade make for quick clean up and storage.
In order to stand a chance to win this chopper, here is what you need to do.
1) Visit any of the links above.
2) Tell me what you would like to purchase from the online stores and why you would want to buy it.
3) Provide the link to the item.
4) Provide your name and your email address.
This giveaway is open to US and Canadian residents only. This opportunity for you is opened till 4 July 2010 extended to 11 July 2010. After which, I will use the random number generator to select the winner.
Good luck!
Past few days have been really hectic for me. There were so many things to be done during this school holidays. I just have to spend some time with the children besides my own activities.
Anyway, after a hectic weekend, going for a workshop on a Monday evening isn't my idea of resting. It so happened that all these activities were packed back to back. Fortunately for me, Doris agreed to attend this workshop with me. And surprisingly, we saw another of our baking kakee. It was a pastry workshop conducted at Chef Cooking Studio. What I was interested to learn, was the Royaltine Cake. This workshop was conducted by Chef Celeste. Chef Celeste is very experienced and has a good sense of humour. She is also very direct and shares some tips with us, like how to keep a tetra pak of whipping cream in the fridge. A very nice lady and forthcoming.
Three hours didn't seemed enough for us to complete three items. Each of us had our fair share of the items that she demonstrated and baked.
Chocolate Mayo Cake with Vanilla Bavarian Mousse. She used vanilla beans. She explained that this is best eaten with it removed from the cup and topped with berries or fruit compote. The chocolate mayo cake was really special, very chocky and rich.
Chocolate Mousse. This chocolate mousse was really nice. Most of us know that eggs used in chocolate mousse is uncooked. However for hers, she used cooked sugar syrup to whip her eggs. It was really light and delectable. The best part was, she topped our chocolate mousse with her homemade Burnt Butter ice-cream! It was really a great combination!
Chocolate Le Royaltine Cake. There were more steps involved for this cake. We learnt to make the feulletine base, the cake sponge, the mousse filling and the ganache. She was rather fast in her explanation, however, she did not hesitate to repeat them until we fully understood. This is my favourite amongst them.
As what she kept emphasing, the recipes that were given to us are just a guide for us. There are many possible ways to tweak them and turn them into different combinations. We just have to explore and experiment them ourselves. I totally agree with her!
Workshops from Palatable has been re-launched!
Starting next month, there will be a series of repeated popular workshops, and new workshops coming up.
Roses Decoration Workshop will kick start the series. This is an advance workshop for bakers who will like to enhance their delicious bakes with simple decorations.
The Perfect Pound Cake Workshop is a basic workshop for newies who are new in baking and wants to learn more about creating a perfect pound cake.
Hurry, sign up now and gain yourself another skill! :)
As promised in my earlier post, here is the recipe for Lemongrass Creme Brulee, modified from AFC.
Ingredients:
56g Lemon grass
8 Egg yolks
90g Sugar
375g Whipping cream
375g Whole milk
Method:
1. Whisk egg yolk and sugar till thickened.
2. Heat up the milk and cream, don't boil. Then add in chopped lemon grass in. Let it infused till warm.
3. Strain the mix with a fine strainer.
4. Mix in the mix into the whisked yolk and sugar.
5. Stir well and pour into individual baking cups.
6. Place onto a baking tray and bake with water bath at 160C for one hour.
7. Place it into the chiller till the mix is stable.
8. Before serving, place a teaspoon of sugar into each cup.
9. Using a blow torch, caramelised the sugar, then add berries if required.
Notes:
~ I used 4 lemongrass bulbs. However, the fragrance was not strong enough. Needs at least another two bulbs I presumed.
~ I baked eight small cups for 40mins at 160C. However, it was not firm enough. The top were firmed, but the centre was still very liquid. Therefore, it will be better to bake longer, maybe a total of 60mins will be good.
Recipe for Refreshing Lemongrass Drink.
Ingredients:
4 Lemongrass, chopped and mashed lightly
2 litres water
6 tbsp Sugar
1 Lipton tea bag
Method:
1. Boil lemongrass and water in a pot.
2. Remove from heat.
3. Add tea bag to infuse, followed by sugar.
4. Remove tea bag after about 5 mins.
5. Let the lemongrass infused in the water overnight as it cooled.
6. Strained into a bottle and refrigerate.
7. Serve with ice.
Note:
This drink is rather bland in terms of sweetness. More sugar can be added according to your preference, so is tea. However, I like that the tea is mild while the lemongrass is subtle.
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