Adriano Zumbo's Candy Cane Macarons

Adriano Zumbo, "Every Christmas, the one lolly that's left in the house is candy canes. I was thinking about how to make them more interesting to eat, so I caramelised them and make them into ganache, and then the ganache became the filling for these macarons."

Adriano Zumbo's Candy Cane Macarons

Adriano Zumbo's Candy Cane Macarons Recipe

Makes about 15 (8cm-long) or 2 (24cm-long) (Adapted from Gourmet Magazine)

Ingredients

• 150 g almond meal
• 150 g pure icing sugar, sieved
• 150 g caster sugar
• 110 g eggwhite (about 3 eggwhites)
• 1/4 tsp red food powder colouring, or to taste

Candy Cane Ganache:

• 125 g white chocolate, finely chopped
• 20 g coarsely chopped crushed candy canes (about 2 small)
• 75 ml pouring cream
• 1/2 tsp peppermint essence
• 45 g butter, coarsely chopped

Method

1. Preheat oven to 140C. Sieve almond meal and icing sugar into a large bowl, set aside. Combine caster sugar and 40 ml water in a saucepan, stir over medium-high heat until sugar dissolved, then bring to the boil and cook until mixture reaches 121C on a sugar thermometer (4-5 minutes). Meanwhile, whisk half the eggwhite in an electric mixer on medium speed, then, whisking continuously, gradually add syrup in two places to avoid syrup pooling in bottom of mixing bowl. Whisk until lukewarm (3-4 minutes), then add to almond meal mixture. Add remaining eggwhite and fold to combine.
2. Divide mixture between two bowls and add red food colouring to one bowl, folding to combine and colouring to your liking. Slap excess air of white mixture with a spatula. Lay a piping bag fitted with a 1 cm plain nozzle on its side, fill one side with white mixture and the other side with red mixture. Pipe half the mixture into 15 x 8cm-long or 2 x 24 cm-long right-facing candy cane shapes on baking trays lined with baking paper.
3. Pipe remaining mixture into 15 x 8cm-long or 2 x 24cm-long left-facing candy cane shapes, firmly tap trays on work bench to expel excess air, then stand until a skin forms and mixture doesn't stick on your finger when touched (45 minutes - 1 hour). Bake in batches until firm and tops are set (10-12 minutes for smaller ones, 14-16 minutes for larger ones), then cool on trays.
4. Meanwhile, for candy cane ganache, place chocolate in a heatproof bowl, set aside. Cook candy canes without stirring in a small frying pan over medium-high heat until caramelised (4-5 minutes). Meanwhile, warm cream in a small saucepan over medium heat, add to candy canes, shake pan until combined (10-15 minutes). Add to chocolate with peppermint essence, stir to combine, then stir in butter. Stand until ganache reaches spreadable consistency (1-1 1/4 hours), spoon into a piping bag fitted with a 9mm plain nozzle and pipe on flat sides of right-facing candy cane macarons and stand until set (10-15 minutes). Candy cane macarons will keep in airtight container for up to 2 days but are best eaten on day of making.

Honey Castella / Kasutera Cake (Japanese Sponge Cake)

The Sweet Spot, "Castella, also known as kasutera, is a delicate sponge cake that's popular in Japan, particularly in the city of Nagasaki, where it's served at festivals and street markets. Although the exact origins of castella are unknown, it's thought to have originated in the Castile region of Spain and to have been brought to Japan by Portuguese merchants in the sixteenth century. The basic recipe has many variations, but the honeyed version with dark caramelized crusts is among the most beloved in Japan. It's my favourite too."

Honey Castella / Kasutera Cake (Japanese Sponge Cake)

If you think Imelda Marcos had an impressive collection of shoes, the selection of cookbooks possessed by Trissa would have made your jaw dropped. When I visited her home two weeks ago, she handed me this cookbook - "The Sweet Spot" by Pichet Ong and Genevieve Ko and said to me, "I think you will like this one."

I flipped through it and 2 recipes immediately caught my eyes - "Condensed Milk Pound Cake" and "Honey Castella Cake". She saw my excitement and told me to take it home to try out the recipes.

I first heard of this castella cake from The Kitchen Snippets and ever since then I was eager to find out the texture and taste of this popular cake. It truly didn't disappoint. While the cake was baking in the oven, our house was fill with the sweet smell of honey. The texture of this cake is cotton soft and it's truly one of the best pound cake I have tasted.

I wouldn't say this is the best castella cake recipe because I have seen a better one. As I was baking this cake last night, Ju from The Little Teochew posted her Castella Cake which was her 5th attempt in perfecting this cake. You just have to look at her pictures to appreciate the beauty (and her cake slicing skill!) of this castella cake.

Honey Castella Cake Recipe

(Adapted from The Sweet Spot) - Makes one 9 x 13-inch cake, about 24 servings

Ingredients

• 1/4 cup (1 7/8 ounces / 52 g) canola, vegetable, or other neutral oil, plus more for greasing the pan
• 1 1/2 cups (7 3/8 ounces / 210 g) all-purpose flour
• 1/2 tsp salt
• 7 large eggs
• 3 large egg yolks
• 1 1/2 cups (10 1/2 ounces / 300 g) sugar
• 1/4 cup (3 1/2 ounces / 100 g) honey

Method

1. Preheat the oven to 350F. Generously grease a 9 x 13-inch cake pan and set aside.
2. Sift together the flour and salt and set aside.
3. Put the eggs, yolks, sugar, and honey in the bowl of an electric mixer and set over a saucepan of simmering water. Whisk constantly until the sugar is completely dissolved and the mixture is warm to the touch, 10 about minutes.
4. Fit the bowl into the mixer and whisk at medium-high speed until the mixture is pale yellow, thick, and completely cool, about 10 minutes. Gently fold in the dry ingredients.
5. In a small bowl, whisk together 1 cup of the batter with the oil until smooth and homogeneous. Add the oil mixture into the remaining batter in a slow, steady stream, folding continuously.
6. Transfer to the prepared cake pan. Bake for 15 minutes, then turn the heat down to 300F and bake until a tester inserted in the center comes out clean, about 45 more minutes. Cool completely in the pan on a rack.

Chocolate Bacon "NOT Gingerbread" Cake House

Technically, this is not a Gingerbread House. It's a rustic looking ski lodge for Santa that is made from chocolate bacon cake with chocolate and maple frosting. It has a bacon thatch roof and the main door is made of pepperoni salami.

This crazy idea has been buzzing in my head after reading about the DON's competition from Nuffnang. It's inspired from the Chocolate Bacon Cupcakes recipe by Helen (Grab Your Fork) and Bacon Baskets recipe by Suze (Chocolatesuze).

Christmas Recipe - Chocolate Bacon "NOT Gingerbread" Cake House

Let me guide you through the constructions of this fun house:

Method

1. Bake a chocolate-bacon cake using a 18.5 x 11.5 cm loaf pan. I use the chocolate bacon cupcakes recipe from Grab Your Fork. Adjust the baking time to 40 minutes. Let it cool completely.
2. Make the maple frosting (Recipe available from HERE) and chocolate frosting (recipe available HERE).
3. Make the bacon thatch roof. Trim off all rind and fats from the bacon slices (this will prevent shrinkage and will give the roof a nice flat square shape). Cut the bacon into long thin strip (10 cm in length) and weave into a 9 x 9 cm square.
4. Place the bacon on a sheet of paper towel and cover it with another paper towel. Microwave it for 2-3 minutes or until the bacon is brown and crisp. Make 2.
5. Cut the cake loaf into two equal size pieces and trim each piece to a 9 x 9 cm square. Further trim one of the squares to a triangle. Spread a layer of chocolate frosting on the top of the square piece of cake and stack the triangle piece on top.
6. Spread chocolate frosting on all surfaces and attach the bacon roof.
7. DON's pepperoni salami has the perfect shape and texture to make the rustic main door.
8. Cut the salami as follow to make a 5 cm tall door.
9. Attach the salami door to the wall that is covered with chocolate frosting. Pipe a small dot of maple frosting and attach a silver cachous as the door knot. Attach a colourful chocolate candy on top of the salami door to reassemble the Christmas wreath.
10. I use chocolate coated liquorice to give this house a winter log cabin feel.
11. Attached the chocolate coated liquorice on all walls that has already been covered with chocolate frosting.
12. Pipe the maple frosting around the roof to decorate. Add silver cachous on maple frosting for more festive feel.
13. For the chimney, I use yogurt coated raspberry liquorice.
14. Slice the liquorice in an angle that will make it sitting well on the roof.
15. Pipe a little maple frosting on the sliced angle and attach it to the roof.
16. Pipe a little more maple frosting on the chimney and decorate it with more silver cachous.
17. Place a skiing Santa figure next to the newly completed ski lodge.

Nuvolone - (Cloud Soufflé)

Souffle for breakfast? Yup, you bet! But don't be surprised how easy it is to whip up this impressive and yet delicious dish.

Nuvolone - (Cloud Soufflé)

I was attracted to the picture of this souffle on the cover of the 'Winter In The Alps' Cookbook. I knew I just had to make this for breakfast as soon as I brought home this book.

Winter In The Alps - "This is similar to a traditional souffle, but the eggs remain separated. It is the simplest dish to make and looks very impressive. I've called it Nuvolone, which literally translates as 'big cloud', because when it comes out of the oven it looks like a big cumulus in a sunset."

Nuvolone (Cloud Souffle) Recipe (Serve 1)

(Adapted from Winter In The Alps Cookbook by Manuela Darling-Gansser)

Ingredients

• 2 eggs, separated
• Sea salt
• 50 ml (2 fl oz) cream
• 40 g (1 1 /2 oz) grated Gruyere cheese
• Freshly ground black pepper
• 15 g (1/2 oz) unsalted butter

Method

1. Preheat the oven to 200C (400F). Butter an individual ramekin per person (about 15 cm / 6" in diameter). Beat the egg whites. When they start to become stiff, add salt to taste. Continue beating until they hold their peaks well.
2. Spoon the egg whites into the ramekin. With the back of a soup spoon, make a well in the middle of the egg whites, pushing the egg whites up the sides of the ramekin. Carefully drop the 2 egg yolks into the well.
3. Then add the cream and Gruyere. Grind over some black pepper and add the knob of butter. Smooth the egg whites back over the hole.
4. Bake in the oven for 4 to 5 minutes. The top should be lightly golden, and when you break the crust, the yolks and cream should be soft and hot.
5. Serve with crusty bread to dip into the yolks and cream.

Black Forest Tiramisu

For the first time in many years we celebrated Christmas without our family. During the past Christmases, we would either visit my parents in Malaysia or Mr J's parents would visit us from Holland to escape the European winter and soaked up the sunshine in the Australian summer.

Our dear friends Miss A and Mr G were in the similar situation. They decided to host the Christmas lunch and invited us over for a feast. I came up with the idea of making this Black Forest Tiramisu for the lunch as both of them lived in Germany for eight years before residing in Sydney.

The Black Forest (Schwarzwald) is a wooded mountain range in Baden-Württemberg, southwestern Germany. It is bordered by the Rhine valley to the west and south. We have visited the area once on our way to Chamonix two years ago.

Black Forest, Germany

Black Forest Tiramisu

This Black Forest version of Tiramisu is inspired by the Black Forest Cake which is originated from this region, and so, by name and reputation at least. It is known as Schwarzwälder Kirschtorte (literally "Black Forest cherry torte") in German and is made with chocolate cake, cream, sour cherries, and Kirsch (cherry brandy).

Black Forest Tiramisu (Serves 8)

Ingredients

• 1 chocolate sponge cake (Recipe follows)
• 1 cup strong espresso coffee
• 2 tbsp Kirsch
• 2 eggs
• 75 g caster sugar
• 250g Mascarpone cheese
• 300 ml double cream
• 1 cup cherries, pitted and halved (soaked in 1/2 cup of Kirsch for at least 2 hours or overnight) + more cherries for decorations
• Grated dark chocolate
• Shaved dark chocolate for decorations

Method

1. Mix the espresso coffee with 2 tbsp of Kirsch.
2. Drain the cherries that have been soaked in the Kirsch for at least 2 hours.
3. Combine the eggs and caster sugar in an electric mixer and whisk together until thick and light. The mixture should be thick enough to leave a trail on the surface.
4. Put the Mascarpone cheese into a large bowl. Stir in a little of the egg mixture. Fold in the remaining egg mixture. Fold in the double cream. Stir in the cherries.
5. Cut the chocolate sponge cake to fit the size of the base of the individual serving glasses or the large serving bowl.
6. Line the bottom of the glass with a layer of chocolate sponge cake. Drizzle the espresso coffee and kirsch mixture over the chocolate sponge cake.
7. Sprinkle over a thick layer of grated dark chocolate, then spoon Mascarpone mixture on top (3-4 tbsp, enough to cover the chocolate sponge cake). Level the surface.
8. Repeat the layers until it reaches the top of glass.
9. Decorate with the remaining grated dark chocolate. Cover and chill for 4 hours.
10. Decorate with a few of the whole cherries and shaved dark chocolate before serving.

Chocolate Sponge Cake Recipe

Chocolate Sponge Cake Recipe

Ingredients

• 75 g (2 1/2 oz) plain flour
• 2 tbsp cocoa powder
• 150 g (5 oz) self-raising flour
• 6 eggs
• 220 g (7 oz) caster sugar

Method

1. Preheat the oven to moderate 180C (350F). Lightly grease a rectangular (30 x 20 cm) cake tin and line the bases with baking paper. Dust the tins with a little flour, shaking off any excess.
2. Sift the flour together three times onto a sheet of greaseproof paper. Beat the eggs in a large bowl with electric beaters for 7 minutes, or until thick and pale. Gradually add the sugar to the egg, beating well after each addition. Using a large metal spoon, quickly and gently fold in the sifted flour and 2 tbsp boiling water.
3. Spread the mixture into the tin and bake for 25 minutes, or until the sponge shrinks slightly from the sides of the tin. Leave the sponge in their tin for 5 minutes before turning out onto a wire rack to cool.

Note: The secret to making a perfect sponge lies in the folding technique. A beating action, or using a wooden spoon, will cause loss of volume in the egg mixture and result in a flat heavy cake. The sponge cake can be frozen up to one month in freezer bag. Thaw at room temperature for about 20 minutes.

Chocolate Chai Macarons with Bailey's Irish Cream

Oh no, it's macarons again. Oh yes, but how can you resist the beauty of these macarons.

Chocolate Chai Macarons with Bailey's Irish Cream

Chocolate Chai Macarons with Bailey's Irish Cream Recipe

Makes about 16 filled macarons

Ingredients

• 1 cup confectioners’ sugar
• 3/4 cup ground almonds
• 1/4 cup Chocolate Chai
• 6 tbsp of egg whites (I use 3 egg whites, 55g each)
• Pinch of salt
• 1/4 cup granulated sugar

Bailey's Irish Cream Buttercream:

• 2 sticks of unsalted butter at room temperature
• 2 lbs confectioner's sugar (more or less)
• 2 tsp Bailey's Irish Cream

Method

1. To Make Baily's Irish Cream Buttercream: Cream butter, sugar and Beiley's Irish Cream together. Use or keep chilled for up to 2 weeks.
2. Grind ground almond, Chocolate Chai powder and icing sugar with food processor to make sure there’s no lumps.
3. Whip the eggs whites with a pinch of salt and slowly adding in the granulated sugar until soft peaks formed. Add the dry ingredients to the egg whites half at a time and start folding.
4. You should get a slow moving batter (flow-like-magma consistency).
5. Pipe the macaron batter onto baking paper.
6. Bake at 320F (160C) for 12 mins.
7. Let cool.
8. Fill the macaron shells with Bailey's Irish Cream Buttercream.

Pandan Coconut Macaroons (Gluten-free)

I have changed a few ingredients and cooking steps to make it gluten free and it now has a more KUIH-like texture. I have baked them in mini muffin tray instead of the traditional macaroons shape. I hope you like my adaptation.

Pandan Coconut Macaroons (Gluten-free)

On a last note, these are Coconut Macaroons made of dried shredded coconut, not to be confused with French Macarons.

Pandan Coconut Macaroons

(Loosely adapted from Gourmet Traveller Magazine)

Ingredients

• 3 eggs
• 225 g (1 cup) caster sugar
• 80 g (3/4 cup) rice flour
• 50 g (1/3 cup) tapioca flour
• 1 tsp vanilla essence
• 300 g shredded coconut
• 60 ml (1/4 cup) pandan juice - Blend three shredded pandan leaves with 60 ml water in a blender until finely pureed, then pass through a fine sieve

Method

1. Preheat oven to 150C.
2. Whisk eggs and sugar until dissolved. Sieve over both flour, fold to combine. Add vanilla essence and 1 tsp salt, fold through shredded coconut and pandan juice.
3. Grease a 12-hole mini muffin tray with oil or butter. Spoon coconut mixture into each hole until full. Bake in oven until golden and cooked through (35 minutes).
4. Cool slightly, carefully remove macaroons and set aside to cool to room temperature (20-30 minutes).

Cinnamon Chicken and Pine Nuts Pastries

I always count my blessings and look at the positive side of life. I must be thankful for everything positive in my life. I must look to where my life is and why it is where it is. It is amazing, whether you believe in God or not, there is an energy we dispel into the world that somehow comes back to us.

Cinnamon Chicken and Pine Nuts Pastries

Christmas is right around the corner. As I was baking these delicious pastries, I can't stop smiling and feeling so blessed.

Cinnamon Chicken and Pine Nuts Pastries

This is a great appertizer, cocktail or canapes recipe for your Christmas party.

Cinnamon Chicken and Pine Nuts Pastries

(Adapted from BBC Magazine: Rick Stein's Summer Meze)

Ingredients

• 3 tbsp olive oil, plus extra for brushing
• 450 g / i lb onions, finely chopped
• 600 g / 1 lb 5 oz skinless chicken breast, chopped into 1 cm pieces
• 3 tbsp pine nuts, lightly toasted
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 1/2 tsp sumac or 1 tbsp lemon juice
• 500 g pack chilled puff pastry
• A little plain flour, for dusting

Method

1. Heat the olive oil in a large, heavy-based frying pan over a medium heat. Add the onions and cook for 10-15 minutes, stirring now and then, until they are very sweet, soft and slightly caramelised.
2. Add the chicken to the pan and cook for 5 mins. Stir in the pine nuts, cinnamons, allspice, sumac or lemon juice and some salt and pepper, then cook for 2 mins more until most of the excess liquid has evaporated. Check the seasonings.
3. Heat oven to 200C. Roll out the pastry thinly on a lightly floured surface, then cut out 25 x 8 cm discs using a plain pastry cutter. Working with one pastry disc at a time, dampen the edge with a little water. Place a heaped tsp of the chicken mixture into the centre of the disc, then fold the sides, pinching together in three places to create a triangular shaped parcel, leaving about 1.5 cm of the filling showing in the centre. Repeat with the reamining discs. Place on baking trays lined with non-stick baking paper and brush each one lightly with olive oil. (Can now be frozen for up to a month.)
4. Bake for 20 mins until crisp and lightly golden. Serve warm.

Matcha (Japanese Green Tea) Macarons

Here is my matcha macaron recipe but I won't publish the ganache recipe here until I have perfected it:

Matcha (Japanese Green Tea) Macarons

Matcha (Japanese Green Tea) Macarons Recipe

(Adapted from Muffinsareuglycupcakes)

Ingredients

• 1 cup confectioners’ sugar
• 3/4 cup ground almonds
• 1/4 cup matcha (Japanese green tea) powder
• 3 egg whites
• Pinch of salt
• 1/4 cup granulated sugar

Method

1. Grind ground almond, matcha powder and icing sugar with food processor to make sure there’s no lumps.
2. Whip the eggs whites with a pinch of salt and slowly adding in the granulated sugar until soft peaks formed. Add the dry ingredients to the egg whites half at a time and start folding.
3. You should get a slow moving batter (flow-like-magma consistency).
4. Pipe the macaron batter onto baking paper.
5. Bake at 320F (160C) for 12 mins.
6. Let cool.

Honey & Vanilla Chai Macarons with Chocolate Ganache

Chai is a beverage from the Indian subcontinent made by brewing tea with a mixture of aromatic Indian spices and herbs such as cardamom, cinnamon, ginger, star anise, peppercorn, and cloves.

Honey & Vanilla Chai Macarons with Chocolate Ganache

Chai is definitely gaining in popularity in Australia. So, it's not surprising that Chai Latte is the second most popular drink (after cappucino) at little Miss C's school cafe where I work occasionally. The cafe provides an alfresco seating for school mums, school teachers and staff. I have always had a dream of owning a little chic cafe by the beach. Once a month working as a volunteer gives me an idea of how it is like to work in a cafe environment. I do enjoy the hustle and bustle when the cafe is operating in full swing, but there is so much to do before and after: inventory planning, cleaning, washing up.... which I really don't enjoy that much. I am glad that I have tried it and I know now that it's not easy to run a cafe or a restaurant. A dream is always a dream. The little white and blue beach cafe will always be my dream. In reality, it's not going to happen.

Thanks to Rachel from Polarity Consultants who has sent me a twin pack of PURE Chai, I was keen to find a recipe and incorporate this ingredient into it. Since I was in macaron making mode, Chai Macarons became a natural choice.

Honey and Vanilla Chai Macarons Recipe

(Adapted from Muffinsareuglycupcakes)

Ingredients

• 1 cup confectioners’ sugar
• 3/4 cup ground almonds
• 1/4 cup PURE Honey and Vanilla Chai
• 3 egg whites
• Pinch of salt
• 1/4 cup granulated sugar

Method

1. Grind ground almond, honey & vanilla chai and icing sugar with food processor to make sure there’s no lumps.
2. Whip the eggs whites with a pinch of salt and slowly adding in the granulated sugar until soft peaks formed. Add the dry ingredients to the egg whites half at a time and start folding.
3. You should get a slow moving batter (flow-like-magma consistency).
4. Pipe the macaron batter onto baking paper.
5. Bake at 320F (160C) for 12 mins.
6. Let cool.
7. Fill the macaron shells with chocolate ganache (recipe below).

Chocolate Ganache

(Adapted from Trissalicious)

Ingredients

• 200 grams dark chocolate
• 200 ml cream

Method

1. Chop the dark chocolate into even pieces (the smaller the better) and place in a bowl.
2. Heat the cream until it starts to boil.
3. Pour the cream into the bowl of chocolate and let rest for 1 minute.
4. With a rubber spatula, mix the ganache fully.
5. Cool and let it set in the refrigerator (around 1 hour)

Honey and Ginger Roast Chicken

This is one of my favourite dish for dinner. Easy enough for a regular family dinner and sophisticated enough for a dinner party. Have a good weekend!

Honey and Ginger Roast Chicken

Honey and Ginger Roast Chicken (Serves 4)

Ingredients

• 10 cm piece fresh ginger (50 g), sliced thinly
• 1 medium lemon (140 g)
• 1/4 firmly (55 g)packed brown sugar
• 1/3 cup (120 g) honey
• 1/4 cup (60 ml) water
• 2 cloves garlic, crushed
• 1 fresh large green chili, chopped, optional
• 4 x 350 g chicken Marylands (or 4 x drumsticks + 4 x chicken thigh cutlets)
• 3 green onions, sliced thinly

Method

1. Cut ginger slices into thin strips. Remove rind thinly for lemon using a zester, or peel rind with a vegetable peeler, avoiding the white pith; cut rind into thin strips.
2. Stir sugar, honey and the water in medium saucepan over medium heat until sugar is dissolved; bring to the boil. Add ginger; simmer, stirring, 5 minutes or until ginger is tender. Transfer to large heatproof bowl; stir in garlic, chili and rind.
3. Cut deep slashes through the thick part of the chicken flesh at 2 cm intervals; combine with honey ginger mixture. Cover; refrigerate 3 hours or overnight, turning chicken occasionally.
4. Preheat oven to 180C. Place chicken mixture, in single layer, in medium baking dish. Roast, uncovered, about 40 minutes or until chicken is browned and cooked through.
5. Top chicken with green onions and serve with steamed rice, if desired.

Coconut and Palm Sugar Macarons with Mango Buttercream

I love Martha's macaron recipe. It's very easy and if you follow it closely, you are ensured of success. I learnt a few tips which I like to share with you if you plan to experiment with her recipe:

Coconut and Palm Sugar Macarons with Mango Buttercream

Coconut and Palm Sugar Macarons with Mango Buttercream Recipe

(* Please take note that I have modified the original DB recipe) (Makes about 16 filled macarons)

Ingredients

• Confectioners’ sugar + 2 tbsp light palm sugar (make up to 1 cup)
• 3/4 cup ground almonds
• 1/4 cup dessicated coconuts
• 6 tbsp of egg whites (I use 3 egg whites, 55g each)
• Pinch of salt
• 1/4 cup granulated sugar

Mango Buttercream:

• 2 sticks of unsalted butter at room temperature
• 1/2 cup mango puree
• 2 lbs confectioner's sugar (more or less)

Method

1. To Make Mango Buttercream: Cream butter, and mango. Slowly add sugar until the buttercream is no longer separated by the mango. Use or keep chilled for up to 2 weeks.
2. Grind ground almond, dessicated coconuts, icing sugar and palm sugar with food processor to make sure there’s no lumps.
3. Whip the eggs whites with a pinch of salt and slowly adding in the granulated sugar until soft peaks formed. Add the dry ingredients to the egg whites half at a time and start folding.
4. You should get a slow moving batter (flow-like-magma consistency).
5. Pipe the macaron batter onto baking paper.
6. Bake at 320F (160C) for 12 mins.
7. Let cool.
8. Fill the macaron shells with Mango Buttercream.

Peach, Almond and Yoghurt Cake

I call this a PAY cake - Peach, Almond and Yoghurt Cake. Being a mum, I have endless occasions to bake. Birthdays, BBQs, kids get-togethers, mums get-togethers, sports events, holiday activities. There are always some joyous occasions to bring a cake or torte to share.

I made this PAY cake for little Miss C's soccer team BBQ last weekend. This cake is so moist, soft and full of wonderful flavours that compliment each other.

Peach, Almond and Yoghurt Cake

Peach, Almond and Yoghurt Cake (Serves 10-12)

(Adapted from Bill Granger's Simply Bill Cookbook)

Ingredients

• 220 g (7 3/4 oz) unsalted butter, softened
• 250 g (9 oz) caster (superfine) sugar
• 1 tsp natural vanilla extract
• 3 eggs
• 310 g (11 oz / 2 1/2 cups) self-raising flour, sifted
• 50 ml (1 3/4 fl oz) milk
• 250 g (9 oz / 1 cup) yoghurt
• 1 tbsp amaretto (optional)
• 450 g (1 lb) small peaches, chopped
• 50 g (1 3/4 oz) flaked almonds

To serve:

• 125 ml (4 fl oz / 1/2 cup) plain yoghurt
• 125 ml (4 fl oz / 1/2 cup) cream

Method

1. Preheat the oven to 170C (325 f). Grease and line the base of a 23 cm (9 inch) springform tin. Beat the butter and sugar with electric beaters until light and fluffy. Add the vanilla, then add the eggs one at a time, beating well after each addition. Add half the flour, the milk and half the yoghurt and mix at low speed for 1 minute. Add the remaining flour and yoghurt with the amaretto and mix until combined. Gently fold through the peaches.
2. Pour the mixture into the tin and sprinkle with the almonds. Bake for 1 1/2 hours or until a skewer inserted into the centre comes out clean. If it is browning too quickly, cover the top of the cake with foil for the last 20 minutes. Leave to cool. Whip together the yoghurt and cream until thick and serve with the cake.

No-Bake Chocolate Tarts

We had a really good weekend. Sydney was blessed with good weather (28C on Saturday and 30C on Sunday) and we were surrounded by good friends for a BBQ on Saturday. It was a little too hot to bake. Hence, this no-bake chocolate tarts recipe came in handy as the perfect finish to the BBQ.

No-Bake Chocolate Tarts (Serves 6)

(Adapted from Delicious Magazine November 2008)

No-Bake Chocolate Tarts

Ingredients

• 200 g shortbread or digestive biscuits
• 100 g unsalted butter, chopped
• 1 tbsp golden syrup
• 100 g milk chocolate, chopped
• 100 g dark chocolate, chopped, plus extra melted chocolate to drizzle and shaved chocolate to garnish (optional)
• 1 tsp vanilla extract
• 2 tbsp pure icing sugar, sifted
• 200 ml thickened cream, plus extra to serve
• Cocoa powder and halved strawberries, to garnish

Method

1. Place the biscuits in a food processor and pulse to form fine crumbs. Place the butter and golden syrup in a saucepan over low heat, stirring until butter melts. then pour into processor and pulse to combine. Press the biscuit mixture into the base and sides of six 10cm loose-bottomed tart pans. Chill until required.
2. Melt the milk and dark chocolate together in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Remove from heat, stir until smooth, then allow to cool for 5 minutes. Stir in the vanilla and fold in the icing sugar.
3. Whip cream until soft peaks form, then fold into the chocolate mixture. Pour into the tart pans and chill for at least 2 hours until the chocolate filling is set.
4. To serve, drizzle the plates with melted chocolate, top tarts with extra whipped cream and sprinkle with shaved chocolate and cocoa powder. Serve with strawberries.

Shaker Meyer Lemon Pie

I hadn't heard of Meyer Lemon until I read this Meyer Lemon Meringue Pie recipe from my fellow Sydney food blogger friend Lorraine of Not Quite Nigella.

I was intrigued by her mentioning of the Meyer Lemon which is thought to be a cross between a true lemon and a mandarin orange. Although it's fairly popular in The United States, it's almost unheard of in Australia. It's not available in the markets, nor do I know someone who owns a Meyer Lemon tree. I was so curious for the smell and taste, but I could only dream of holding one.

When Lorraine gave me two of her precious Meyer Lemons given to her by Costa Georgiadis of SBS TV show Costa’s Garden Odyssey, I couldn't believe my eyes!! My excitement was not shown outside, but my heart was squealing inside. As soon as I left her house, I punched my fist in the air and said, "YES!"

I remember Lorraine said, "Use these Meyer Lemons to make something nice, they are precious." I knew exactly what she meant. It has a sweet fragrance which is so different from the ordinary lemon. I couldn't wait to taste it.

Back home holding my priceless processions, I frantically flipped through my cookbooks looking for inspirations. From Lemon Crème Brûlée to Pierre Herme's Lemon Cream Tart, I couldn't make up my mind until I saw this Shaker Lemon Pie from the Tartine Cookbook. I knew immediately this is it! This is the recipe I wanted for my Meyer Lemons. If you are wondering why? Purely because this recipe calls for 2 whole lemons. Yes, two WHOLE lemons except for the seeds (of course). Nothing from my precious Meyer Lemons will go to the bin!!

I made two changes to the original recipe: 1) I didn't make the flaky tart pastry from scratch as my 1-week old (new) food processor decided to stop working on the day I decided to make this pie. With the filling sitting pretty in the bowl, I resorted to use the ready-rolled short crust pastry. 2) I didn't sprinkle sugar on top of the pie because Meyer Lemon is sweeter than the normal lemon and I don't think it's neccessary.

Tartine: "The recipe perfectly demonstrate the simplicity, wholesomeness, and ingenuity of the Shakers, who were renowned bakers and responsible for many culinary inventions, including the mechanical apple peeler, the hand-crank egg beater, and the revolving oven, still used in many bakeries today. Making the pie could not be easier. You are essentially putting all the raw ingredients for lemon curd into an unbaked pie shell and letting the heat of the oven do the work. The key to success is using a very sharp knife for slicing the whole lemons paper-thin. the result is a sweet-tart filling that is quite toothsome because of the use of the whole lemon, rind and all, which lends the filling the texture of marmalade. Don't cut back on the sugar. It may look like a lot, but I compensate by using a tart pan, rather than a pie pan or dish, for making this pie, which balances the quantity and intensity of the filling with more crust."

Shaker Meyer Lemon Pie

Shaker Meyer Lemon Pie Recipe (Serves 8 - 12)

(Adapted from Tartine Cookbook)

Ingredients

• Flaky Tart Dough:
• 1 tsp salt
• 150 ml water, very cold
• 455 g all purpose flour
• 300 g unsalted butter, very cold

Filling:

• 2 medium lemons
• (Note: Chill the lemons well before slicing. They firm up when cold, making them easier to slice paper-thin. Also, if you start by making one lengthwise horizontal cut, you will have a flat surface that allows you to slice the lemon more safely and evenly. Make sure you don't use an aluminium bowl for the lemons. The lemons will react with the metal, giving the filling a metallic flavor.)
• 2 cups sugar
• 4 large eggs
• 1/4 tsp salt

Egg Wash:

• 1 large egg yolk
• 1 tbsp heavy cream
• Sugar for decorating
• Unsweetened softly whipped cream for serving

Method

1. Making the Flaky Tart Dough: In a small bowl, add the salt to the water and stir to dissolve. Keep very cold until ready to use. Put the flour in the food processor bowl. Cut the butter into 1-inch pieces and scatter the pieces over the flour. Pulse briefly until the mixture forms large crumbs and some of the butter is still in pieces the size of peas. Add the water-and-salt mixture and pulse for several seconds until the dough begins to come together in a ball but is not completely smooth. You should still be able to see some butter chunks. On a lightly floured work surface, divide the dough into 2 equal balls and shape each ball into a disk 1 inch thick. Wrap well in plastic wrap and chill for at least 2 hours or for up to overnight.
2. Slice the lemon paper-thin, discarding the thicker stem end and any seeds. Put them in a nonreactive bowl (stainless steel or glass) and, using a spoon or your hands, toss with the sugar. Cover and let sit at room temperature for at least 3 hours or for up to overnight. If any seeds are still left, they will usually float to the top, where they are easily fished out. If you are using the more tender-skinned Meyer lemons, you can proceed to the next step without letting them sit, as the skins don't need the sugar to tenderize them.
3. Use 1 pastry round to line a 10-inch tart pan with a removable bottom, easing it into the bottom and sides and leaving a 1-inch overhang. Set aside.
4. In a small bowl, whisk the eggs and salt together until blended. Add the eggs to the lemon mixture, mixing thoroughly. Pour the mixture into the pastry-lined tart pan. The mixture will be very liquid, so you must evenly distribute the lemon pieces in the pan.
5. To make the egg wash, in a small bowl, whisk together the egg yolk and cream. Brush the rim of the pastry with the egg wash to help the top pastry round adhere. Lay the second pastry round over the filling and trim the overhang for both rounds to 1/4 inch. Crimp the edge as you would for a pie, making sure you have a good seal. Brush the top of the pie with the egg wash and then sprinkle the sugar evenly over the top. Chill for about 30 minutes. (Chilling the assembled pie is to firm up the pockets of butter in the dough, so that when the pie is put into the oven, the butter pockets will melt, creating the flaky texture you want in your finished dough.) While the pie is chilling, position a rack in the lower third of the oven and preheat the oven to 350F (180C).
6. Line a baking sheet with aluminum foil or parchment paper. Cut a few decorative slits in the top of the pie for air vents, and place the tart pan on the lined baking sheet. Bake the pie until it is deep gold on top and filling is bubbling (visible through the vents), about 40 minutes. If the top is coloring too quickly, place a piece of foil or parchment loosely over the top. Let the pie cool completely before slicing to allow the filling to set properly. Serve at room temperature or slightly warmed with lightly whipped unsweetened cream (though the pie needs to cool completely for the filling to set up, it can be warmed up a little in the oven before serving). The pie will keep in the refrigerator for up to 4 days.

Fresh Mango and Ginger Tea Bread / Cake

Mango is the favourite fruit in my family. I am always very excited when the first tray of mangoes arrive on the shelves of our local fresh fruits market.

I have always wanted to make this fresh mango bread since the day my "Dorie Greenspan's Baking From My Home To Yours" cookbook arrived at my door step a few months ago. I had to wait as it was winter in Sydney and it wasn't the mango season.

Wait no more. Mangoes have finally arrived in Sydney and here we go, the fresh mango bread:

Dorie Greenspan: "This is a tweaked version of a recipe given to me by my mother's neighbour, Florence Earl. Mrs Earl, who lives in Florida, made this with mangoes that grew in her yard, but since fresh mangoes are now readily available in markets across the country, even those of us not lucky enough to be able to shake them off a nearby tree can make it quickly and easily.

Mango breads, which are popular in the South, meet the definition of quick breads, but they're really more like loaf cakes than breads. Certainly that's the case with this 'bread', which is soft, moist, spiced and abundant with mango and raisins. Mrs. Earl's recipe included chopped nuts, which I omitted. The ginger and lime zest are among my other tweaks."

Fresh Mango and Ginger Tea Bread / Cake

Fresh Mango and Ginger Tea Bread / Cake Recipe (Makes 12 Servings)

(Adapted from Dorie Greenspan's Baking From My home To Yours)

Ingredients

• 3 large eggs
• 3/4 cup flavorless oil, such as canola or safflower
• 2 1/2 cups all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup (packed) light brown sugar
• 2 cup diced mango (from 1 large peeled and pitted mango)
• 3/4 cup moist, plump golden raisins (Note: Little Miss C doesn't like raisins. I have omitted the raisins and replaced them with an extra mango)
• Grated zest of 1/2 lime

Method:

1. Center a rack in the oven and preheat the oven to 350F (180C). Butter an 8 1/2 x 4/12 inch loaf pan, dust the inside with flour and tap out the excess. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other. (This extra insulation will keep the bottom of the bread from overbaking.)
2. Whisk the eggs and oil together.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt. Rub the brown sugar between your palms into the bowl, breaking up any lumps, then stir it in. Pour the wet ingredients over the dry, switch to a sturdy rubber spatula or wooden spoon and mix until blended - the batter will be very thick (really more like a dough than a batter) and not easily mixed, but persevere, it will soon come together.
4. Stir in the mango, raisins and zest. Scrape the batter into the pan and smooth the top with a rubber spatula.
5. Bake the bread for 1 1/2 hours, or until it is golden brown and a thin knife inserted into the center comes out clean. (If the bread looks as if it's getting too brown as it bakes, cover it loosely with a foil tent.)
6. Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding. Invert and cool to room temperature right side up on the rack.
7. Serving: As good as this bread is freshly baked, it's even better the next day. One day spent wrapped in plastic seems to intensify the fruit and spice flavors. Of course, if you can't wait, don't Just cut the loaf into thick slices and serve with tea, hot or iced, or coffee.
8. Storing: Wrapped in plastic, the cake will keep for about 4 days at room temperature.

Lime Tart with Passionfruit

Lime Tart with Passionfruit

Weather is warming up in Sydney. The plum tree in our front garden starts to blossom, signalling the start of spring.

I went home and made this summery lime tart with passionfruit to celebrate the start of spring.

Bill Granger's Lime Tart with Passionfruit Recipe (Serves 6-8)

(Adapted from Delicious Magazine)

Ingredients

• 4 eggs, lightly beaten
• 175 g caster sugar
• 125 ml thick cream
• 160 ml lime juice (from about 6-8 limes)
• Icing sugar, to dust
• Creme fraiche, to serve
• 3 large, ripe passionfruit

Pastry:

• 1 2/3 cup (250 g) plain flour, plus extra to dust
• 125 g icing sugar, sifted
• 175 g chilled unsalted butter, chopped

Method

1. To make the pastry, mix the flour, icing sugar and a pinch of salt together in a large bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Add 4 tbsp (80 ml) of iced water and mix to bind the dough. Form dough into a flat disc, then enclose in plastic wrap and chill for 30 minutes.
2. On a floured surface, roll out the pastry into 3mm thick. Use to line a 23 cm loose-bottomed tart pan, pressing into the pan with your fingers. Prick with a fork and chill for a further 30 minutes. Enclose any leftover pastry in plastic wrap and freeze for another use.
3. Preheat oven to 200C. Line the pastry with baking paper and fill with pastry weights or uncooked rice, then put on a baking sheet. Bake for 15 minutes, remove the paper and weights, and brush with a little of the beaten egg. Bake for a further 10 minutes or until golden. Cool.
4. Reduce the oven temperature to 160C. Whisk the caster sugar and remaining egg in a bowl with a fork. Whisk in the cream and lime juice until just combined. Pour into the pastry and bake for 25-30 minutes until just set. Allow to cool for 10 minutes, then carefully remove from the pan and cool completely. Dust with icing sugar and serve with creme fraiche snf passionfruit pulp.

Blueberry-Lemon Cake

Blueberry-Lemon Cake

Blueberry-Lemon Cake Recipe

(Adapted from The Good Housekeeping Step-by-Step Cookbook)

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup margarine or butter, softened
• 1 cup sugar
• 2 large eggs
• 1/2 cup milk
• 1 1/2 cups blueberries

Lemon Glaze:

• 1/3 cup sugar
• 1/4 cup fresh lemon juice

Method

1. Preheat oven to 180C (350F).
2. Grease and flour 9" by 5" metal loaf pan.
3. In medium bowl, combine flour, baking powder and salt.
4. In large bowl, in mixer at low speed, beat margarine and sugar just until blended.
5. Increase speed to medium; beat about 5 minutes, until light and creamy.
6. Reduce mixer speed to low; add eggs, 1 at a time, beating after each addition until well blended, occasionally scraping bowl with rubber spatula.
7. Alternately beat flour mixture and milk into egg mixture, mixing just until blended.
8. Gently stir in blueberry.
9. Spoon batter into loaf pan.
10. Bake loaf 1 hour 5 minutes, or until toothpick inserted in center comes out clean.
11. Place sheet of waxed paper until wire rack.
12. Cool loaf in pan on wire rack for 10 minutes.
13. Remove from pan and place on rack.
14. With cake tester or skewer, prick top and sides of warm loaf all over.
15. Prepare Lemon glaze: In small bowl, mix lemon juice and sugar. With pastry brush. brush top and sides of warm loaf with lemon glaze.
16. Cool loaf completely on rack.

Applying A Glaze: Besides adding flavour to a cake, tea bread, or tart, a glaze can give a smooth, lustrous finish and seal in its moisture. Glazes can be as simple as melted jam, or a mixture of sugar and liquid. Set the cake over waxed paper to catch drips. For a flavor that permeates, prick the cake all over, then brush glaze over the top and sides of the still-warm cake.

Portuguese Custard Tarts

Who doesn't like a good Portuguese Custard Tart? The flaky pastry and the creamy custard filling that oozes into your mouth. Mmmmmmm.......

It doesn't take much effort to make these dangerously moreish tarts. The tricky part is to get the brown spots on the custard. Fret not! If you don't see any burnt spots, move the tray up to the highest rack in the oven and continue to bake for 2-3 minutes, the lovely burnt spots will appear on top of the tarts. It works for me every time.

Bill Granger's Portuguese Custard Tarts Recipe (Makes 12)

(Adapted from Bill Granger's Everyday Cookbook)

Ingredients

• 3 egg yolks
• 115 g (4 oz or 1/2 cup) caster (superfine) sugar
• 2 tbsp cornflour (cornstarch)
• 230 ml (7 3/4 fl oz ) cream
• 170 ml (5 1/2 fl oz or 2/3 cup) milk
• 2 tsp natural vanilla extract
• 1 sheet ready-rolled puff pastry

Method

1. Put the egg yolks, sugar and cornflour in a saucepan and whisk togehter. Gradually whisk in the cream and milk until smooth. Place the pan over medium heat and cook, stirring, until the mixture thickens and comes to the boil. Remove from the heat and stir in the vanilla extract. Transfer the custard to a bowl, cover the surface with plastic wrap to prevent a skim forming and leave to cool.
2. Preheat the oven to 190C (375F / Gas 5). Lightly grease a 12-hole 80 ml (2 1/2 fl oz or 1/3 cup) muffin tin. Cut the pastry sheet in half, put one half on top of the other and set aside for 5 minutes. Roll up the pastry tightly from the short end and cut the pastry log into twelve 1 cm (1/2 inch) rounds. Lay each pastry round on a lightly floured surface and use a rolling pin to roll out until each is 10 cm (4 inches) in diameter.
3. Press the pastry rounds into the muffin tin. Spoon the cooled custard into the pastry cases and bake for 20-25 minutes, or until the pastry and custard are golden. Leave the tarts in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Sicilian Orange Cake

I love baking cakes with fruits. I have posted my favourite recipes for Blueberry-Lemon Cake and Apple-Cinnamon Cake. Now on to this Sicilian Orange Cake which is the best orange cake I have tasted so far. This verdict is further confirmed by all my friends who have tasted it.

This Sicilian Orange Cake is the famous orange cake from the once popular Café Agostini owned by Margie Agostini, in the heart of Sydney ’s suburb for the rich and famous, Woollahra. Customers have often been heard to say that “Margie’s orange cake is to die for”.

I found this recipe on Rick Stein's Mediterranean Escape Cookbook a while ago but was surprised to find out how this recipe was linked to Australia:

Rick Stein: "To be accurate, I suppose this cake should be known as Margie Agostini's orange cake. It was her signature dish at her greatly missed Caffe Agostini in Woollahra in Sydney. It seemed to me to be just made for Sicilian oranges. The recipe came from an article in the Times by Jill Dupleix, although I had eaten the cake at the cafe a few years earlier and I thought it was amazing. As Jill says, it has to be the richest, moistest, butteriest and yet lightest orange cake in the world."

Sicilian Orange Cake Recipe

Makes 1 x 22-cm cake, to serve about 8. (Adapted from Rick Stein's Mediterranean Escape)

Ingredients

• 250 g lightly salted butter, at room temperature, plus extra for greasing
• 250 g caster sugar
• 4 medium eggs
• 1 1/2 tsp finely grated orange zest
• 250 g self raising flour
• 85 ml freshly squeezed orange juice
• For the icing:
• 125 g icing sugar
• 5 tsp freshly squeezed orange juice

Method

1. Preheat the oven to 170C. Grease and line a 22-cm clip-sided round cake with non-stick baking paper.
2. Using an electric whisk, cream the butter and sugar together for 4-5 minutes until very pale. Beat in the eggs, one at a time, beating very well between each one, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest. Add the flour all at once and mix in well, then slowly mix in the orange juice.
3. Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the centre of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.
4. Leave the cake, in its tin, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the paper. Put it onto a serving plate.
5. For the icing, sift the icing sugar into a bowl and stir in the orange juice until you have a spreadable consistency. Spread it over the top of the cake, letting it drip down the sides, and leave to set. Serve cut into slices, and store any leftovers in an airtight container.

Tip: Why not turn this Sicilian Orange Cake into these cute little Orange Cupcakes for the little people?