Toffee-Apple Cupcakes

Toffee-Apple Cupcakes

Toffee-Apple Cupcakes Recipe

Ingredients

• 60 g butter, softened
• 1 cup (150 g) self-raising flour
• 1 tsp ground cinnamon
• 1/2 cup (110 g) caster sugar
• 1/4 (60 ml) maple-flavoured syrup
• 2 eggs
• 1/2 cup (85 g) coarsely grated apple

Maple Frosting:

• 90g butter, softened
• 1 cup (160 g) icing sugar
• 2 tsp maple flavoured syrup

Toffee:

• 1 cup (220 g) caster sugar
• 1/2 cup (125 ml) water
• 12 pink marshmallows for decorations

Method

1. Preheat oven to moderate (180C).
2. Beat butter, flour, cinnamon, sugar syrup and eggs in small bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium, beat until mixture is changed to a paler colour.
3. Stir in nuts (if using) and grated apple. Divide mixture among cases; smooth surface.
4. Bake cakes about 25 minutes.
5. Turn cakes onto wire rack to cool.
6. To Make Maple Frosting: Beat butter, sifted icing sugar and syrup in small bowl with electric mixer until light and fluffy.
7. To Make Toffee: Combine sugar with the water in small heavy-based saucepan. Stir over heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat, simmer uncovered, without stirring, until mixture is golden brown. Remove from heat; stand until bubbles subside. Drizzle toffee from wooden spoon onto a rolling pin, covered with baking paper. Allow toffee to set at room temperature. Slide baking paper off rolling pin to remove toffee shapes. Immediately position on cake.
8. Spread cakes with frosting; top with marshmallows, decorate with toffee arches.

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.

Dutch Oliebollen

Oliebollen (laterally means oil balls) are a Dutch delicacy that are traditionally eaten on New Year's Eve. They are often referred as Dutch Doughnuts / Donuts.

Dutch Oliebollen

The dough is made from flour, eggs, yeast, salt, milk and with variations of sultanas, currants, raisins, apples and lemon zest. They are then deep-fried and served with powdered sugar. They are light, taste fruity and less sweet than the traditional American Doughnuts.

Supermarkets in The Netherlands sell the pre-mix Oliebollen packages but they are not easily available in Sydney. I was extremely excited when I saw this Oliebollen recipe from the Snowflakes and Schnapps Cookbook - one of my favourite cookbooks as it contains many of Mr J's favourite European traditional dishes.

The author Jane Lawson has given many of the classics a modern touch. Almost all of the recipes are accompanied with beautiful pictures and the recipes are brilliantly written with clear instructions and details.

Oliebollen (Serves 8)

(Adapted from Jane Lawson's Snowflakes and Schnapps Cookbook)

Ingredients

• 10 g (1/4 oz) fresh yeast (* I use 5 g dried yeast)
• 2 tbsp caster (superfine) sugar
• 125 ml (4 fl oz . 1/s cup) lukewarm full-cream (whole) milk
• 190 g (6 3/4 oz / 1 1/4 cups) plain (all-purpose_ flour
• A large pinch sea salt
• 1 tbsp rum (optional)
• 1 small egg
• 1 1/2 tbsp raisins, chopped (I used 2 tbsp currants)
• 1 granny smith apple, peeled, cored and finely chopped
• 1/2 tsp finely grated lemon zest
• sunflower oil, for deep-frying
• icing (confectioner's) sugar, for dusting

Method

1. Break up the fresh yeast then mash together with 1 tsp of the sugar and 60 ml (2 fl oz / 1/4 cup) of the warm milk until smooth. Set aside in a warm place for 15 minutes or until frothy.
2. Sift the flour, sea salt and remaining sugar into a bowl and make a well in the centre. Pour in the warm milk, rum (if using), yeast mixture and the egg and mix to combine well.
3. Stir in the raisins, apple and lemon zest combining well. Cover and rest in a warm place (I left it on the cup-warming section of our espresso machine) until doubled in size - this will take about an hour or so.
4. Bang the bowl a couple of times on the work surface to knock out some of the air.
5. Fill a deep-fryer or large heavy-based saucepan one-third full with oil and heat to 180C (350F), or until a cube of bread dropped into the oil browns in 15 seconds.
6. Using two spoons, carefully drop rounded tablespoons of the mixture into the oil, using one spoon to push the mixture off the other, and cook for about 6 minutes, or until puffed and golden and cooked all the way through.
7. Drain on paper towels.

WEIS Mango and Cream Ice Cream

WEIS Mango and cream bar has to be little Miss C favourite choice of ice cream. After many trials with the aid from my little critical taste tester last summer, I have perfected a recipe found on Not Quite Nigella and I can confidently say it now tastes almost 99.9% similar to the original.

WEIS Mango and Cream Ice Cream

Mango and Cream Ice Cream

(Loosely adapted from Not Quite Nigella)

Ingredients

• 1 2/3 cup of mango puree (about 4 medium sized mangoes)
• 2/3 cup of caster sugar
• 2/3 cup milk
• 2/3 cup mango juice
• 2/3 cup thickened cream

Method

1. Place 1 1 /3 cup of mangoes, milk, caster sugar and mango juice in a blender and whizz until smooth. Stir in cream.
2. Place in an ice cream maker and churn in an ice-cream machine following manufacturer's directions.
3. Swirl in the remaining 1/3 cup of mango puree.

Belinda Jeffery's Flourless Chocolate, Pecan and Raspberry Torte

I love this cake. It fills all the criteria for a wonderful holiday dessert. It's rich and sophisticated, keep exceptionally well, is very simple to make and, all-important for a special occasion, look spectacular. The iced cake, minus the raspberries, keeps well in the freezer for up to a month.

Belinda Jeffery's Flourless Chocolate, Pecan and Raspberry Torte

Belinda Jeffery's Flourless Chocolate, Pecan and Raspberry Torte Recipe

(Adapted from AWW Christmas and Holiday Entertaining Cookbook)

Ingredients

• 250 g unsalted butter
• 250 g good quality dark chocolate
• 3/4 cup (75 g) sifted Dutch processed cocoa powder
• 1 2/3 cup (200 g) roasted pecans
• 6 eggs
• 1 1/2 cups (330 g) caster sugar
• 1/3 cup (80 ml) brandy or cognac
• 2 tsp vanilla extract
• 2-3 punnets raspberries
• double thick cream, for serving

Chocolate Glace:

• 250 g good quality dark chocolate, chunks
• 125 g unsalted butter, chopped
• 2 1/2 tbsp water

Method

1. Preheat oven to 180C. Butter a 23 cm springform cake pan and line the base with buttered baking paper. Dust cake pan with flour or rice flour (if you're avoiding wheat) and tap out the excess. Set it aside.
2. Melt the butter in a medium-sized saucepan over low heat. Add the chocolate and whisk until melted. Take the pan off the heat, then add the cocoa, stirring it in until the mixture is thick and smooth. Set it aside to cool a little.
3. Meanwhile, whiz the pecans in a food processor to chop them as finely as possible. Stop the machine every so often to check them so they don't become oily and form a paste. Set them aside.
4. In a large bowl, whisk eggs and sugar with a balloon whisk until they are just blended together, then whisk in the warm chocolate mixture until it's well combined. Mix in the brandy and vanilla. Finally, stir in the ground pecans - the batter will look very loose and sloppy, but don't worry, it's fine.
5. Pour the batter into the prepared pan. Bake the torte for 40-45 minutes or until the side is set, but the middle 15 cm or so of the torte is still a bit wobbly when you gently shake the pan.
6. Cool the torte completely in the pan on a wire rack. Once cool, release the sides of the pan and carefully invert the torte onto the rack. Remove the paper.
7. Chocolate Glaze: Put the chocolate, butter and water into a medium-sized, heavy based saucepan over low heat. Let the chocolate and butter melt, stirring regularly, until they are smooth. (A small, flat sauce whisk is ideal for this, as it gets right into the corners of the pan where the chocolate tends to clump a bit.) The most important thing to keep in mind when you're making the glaze is that it mustn't get too hot and boil; If it does, it becomes oily and grainy and there's not much chance of salvaging it. Once it's silky smooth, take it off the heat. Let it cool until it's barely warm and a thick pouring consistency before using it.
8. To ice, place the torte on the rack over a plate to catch any drips, then pour a good amount of the barely warm Chocolate Glaze into the middle of the torte. Tilt the rack so the glaze flows evenly over the top and runs down the sides (for the smoothest finish, don't run a palette knife over it). If your room is cool, you can leave the glaze to set at room temperature. However, where I live, summer is hot and humid, so I generally transfer the lot - the torte on its rack on the drip plate - into the fridge to set. Once set, slide the torte onto a serving plate and cover it in plastic wrap - it will keep well like this for at least a week. Before serving, remove the wrap and return the torte to cool room temperature.
9. To finish off, sit a tightly packed layer of raspberries all over the top, then dust them very lightly with icing sugar. Serve with cream.

Marmalade and Whisky Ice Cream

Feeling bored with the usual pancakes with maple syrup? If you run out of ideas for pancakes, try topping them with your choice of fresh or poached fruits and a scoop of the marmalade and whisky ice cream. Drizzle with more warmed marmalade and serve with freshly brewed coffee. A perfect start to a weekend morning!

Marmalade and Whisky Ice Cream

Marmalade and Whisky Ice Cream Recipe (Makes 400ml)

(Adapted from Delicious Magazine April 2008)

Ingredients

• 1/3 cup (115 g) orange marmalade
• 150 g creme fraiche
• 250 ml thick Greek-style yoghurt
• 1 tbsp whisky (optional)

Method

• Place the marmalade, creme fraiche, yoghurt and whisky, if using, in a bowl. Beat with a wooden spoon to combine, then churn in an ice-cream machine following manufacturer's directions.

Thai Mango and Sticky Rice Pudding (Khao Nieow Ma Muang)

It's spring time in Sydney. Mango is coming into season. I can't find a better way to welcome the mango season than making this classic Thai dessert - Mango and Sticky Rice Pudding which is arguably the best of Thai dessert.

Thai Mango and Sticky Rice Pudding (Khao Nieow Ma Muang)

On a side note, I haven't been writing much lately. My posts are short, just long enough to describe what I need to say about the recipes. There are two main reasons behind it.

My computer that I work on everyday (the one that I can't live without) has died last Friday. While nothing is lost on the hard disk but I will need to get a new computer which will take about 2-4 weeks to arrive. At the meantime, I am using the second unit: my tiny lapbook which is notoriously hard to type and edit photos.

The second reason is that we had too much fun on our recent Port Douglas holiday. We went on a 80km/h speed boat (the reef sprinter) to get to the Great Barrier Reef for snorkeling. While speeding against the wave, my old joints couldn't take it and shifted :p The force has aggravated my old neck and back injury which requires a couple of physio sessions to fix them. While at it, my physio has instructed me not to spend too much time in front of my desk.

Mango and Sticky Rice Pudding (Khao Nieow Ma Muang)-(Serves 4)

(Adapted from Food of the Word Cookbook)

Ingredients

• 4 large ripe mangoes
• 200 g (1 cup) glutinous rice
• 170 ml (2/3 cup) coconut milk
• 1 tbsp sugar
• 1/2 tsp salt
• 170 ml (2/3 cup coconut cream mixed with 1/4 tsp salt, for garnish
• 2 tbsp dry-fried mung beans (optional)

Method

1. To Make Sticky Rice: Put the glutinous rice in a bowl and pour in cold water to come 5 cm (2 inches) above the rice. Soak for at least 3 hours, or overnight. Drain and transfer to a steamer. Spread the rice in the steamer. Cover and steam at low heat for 20-25 minutes or until the rice swells and is glistering and tender. The cooking time will vary depending on the soaking time.
2. While the rice is cooking, stir the coconut milk, sugar and salt in a small saucepan over low heat until the sugar has dissolved. As soon as the rice is cooked, use a wooden spoon to gently mix it with the coconut milk. Set aside for 15 minutes.
3. Peel the mangoes and slice off the two outside cheeks of each, removing as much flesh as you can in large pieces. Avoid cutting very close to the stone where the flesh is fibrous. Discard the stone. Slice each cheek lengthways into four or five pieces.
4. Arrange the mango pieces on a serving plate. Spoon a portion of steamed sticky rice with coconut milk near the mango slices. Spoon the coconut cream garnish on top and sprinkle with mung beans. Serve at room temperature.

Halloween Recipe: Pumpkin Mont Blanc

A Mont Blanc is a cake or tart made of puréed chestnuts and whipped cream, often on a meringue base. It is named "Mont Blanc" because it is constructed to look like the Mont Blanc, the highest mountain in the Alps. In French, it is called Mont Blanc aux Marrons, or White Mountain with Chestnuts. In Italian, it is called Monte Bianco: Mont Blanc translated from French into Italian. Often sugar or cream will decorate the top of a Mont Blanc to resemble the snow-capped mountain.

Some sources claim that the cake was invented at the famous Angelina cafe in Paris. The cafe was founded in 1907, but it is uncertain when the Mont Blanc was added to the menu.

Halloween Recipe: Pumpkin Mont Blanc

Since I was in a playful mood, I recreated this famous Mont Blanc dessert with a Halloween theme including a "Surprise Centre" - Ferraro Rondnoir chocolate ball. I replaced the puréed chestnuts with puréed pumpkin and I used chocolate coated Rice Krispies instead of meringue as the base. I have placed the Month Blanc in a pool of 'blood' which is made of puréed strawberries.

Mind you, although this Halloween dessert is complete with bloody, maggoty and wormy effects, it is super delicious. Think of these three wow factors: The sweet and sourly fresh strawberry sauce, the bitter sweet dark chocolate with crunchy Ferrero Rondnoir chocolate ball and crispy Rice Krispies and the spicy and creamy pumpkin buttercream.

Pumpkin Mont Blanc Recipe (Serves 4)

Ingredients

• 8 tbsp Kellogg Rice Krispies
• 50 g Dark Chocolate
• 4 x Ferrero Rondnoir (or any other chocolate balls, mousse, or truffles)
• 8 x strawberries

Pumpkin Buttercream (Adapted from A Year In The Kitchen):

• 2 sticks of unsalted butter at room temp.
• 1/2 cup pumpkin puree
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 lbs confectioner's sugar (more or less)

Method

1. Make Pumpkin Buttercream: Cream butter, pumpkin and spices. Slowly add sugar until the buttercream is no longer separated by the pumpkin. Use or keep chilled for up to 2 weeks.
2. Puree strawberries. Set aside.
3. Melt the dark chocolate, stir in Rice Krispies and mix well.
4. Place a round food ring on a serving plate. Scoop 2 tbsp of the chocolate Rice Krispies mix to make a round circle base and top it with a Ferrero Rondnoir chocolate ball.
5. Pipe the pumpkin buttercream using a spaghetti or small round nozzle with zigzag pattern.
6. Spoon strawberry puree around the pumpkin mont blanc before serving.

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.

Greek Yogurt with Blueberries and Honey

So I heard...

His food obsession is Greek yogurt with blueberries. - ROBsessedpattinson.com. "It is reported that Rob loved Greek yogurt while filming 'Remember Me'." - Twilightseries.co.za. So I made one for myself.... I like it drizzled with honey.

Greek yogurt with blueberries is a healthy obsession.

Greek Yogurt with Blueberries and Honey

Greek Yogurt with Blueberries and Honey Recipe

Ingredients

• 3/4 glass of Greek Yogurt
• A handful of Blueberries
• Honey

Method

1. Fill 3/4 glass with your favourite brand of Greek yogurt. Top it with a handful of blueberries.
2. Drizzle with honey.

Cantaloupe (Rockmelon) Sago Pudding

Sago desserts are very popular in Asia. This Cantaloupe Sago Pudding is my absolute favourite especially when it's served with this Shanghai Pancake. This fresh tasting chilled dessert is a perfect finish to any asian meal.

It's a very versatile recipe - you can use the melon of your choice, sago or tapioca can be used in this recipe and it can be made and refrigerated a day before serving. Great to prepare ahead for party!

I served this cantaloupe sago pudding for a lunch party I have hosted for some Sydney food bloggers last Saturday.

Cantaloupe (Rockmelon) Sago Pudding

Cantaloupe (Rockmelon) Sago Pudding Recipe (Serves 4)

Ingredients

• 1/4 cup sago
• 2 cups water
• 1/3 cup sugar
• 1 cup pureed cantaloupe or honeydew or watermelon
• 1/3 cup coconut milk

Method

1. Bring water to the boil in pan, add sago, simmer uncovered 10 minutes or until sago is clear.
2. Add sugar, stir until dissolved.
3. Stir pureed cantaloupe into sago mixture with coconut milk.
4. Refrigerate covered, until cold.
5. Serve in a cup or bowl with spoon. Drizzle with more coconut milk.

Note: This pudding does not set; serve it with a spoon.

Appel Pannenkoeken (Dutch Apple Pancakes with Caramelised Sugar)

Pannenkoek / Pannekoek is a Dutch pancake. Unlike the fluffy American pancakes that we know and serve, Pannenkoeken are usually larger and thinner (slightly thicken than crepes) and may incorporate slices of smoked bacon, apples or other fruits, or raisins. Plain ones are often eaten with white or brown sugar. The ingredients are flour, milk, and eggs. Beer may also be added to the mixture in order to give it a better flavour, but most of all it helps the batter rise.

The size and taste of a Pannenkoek can vary depending upon who is doing the cooking and what method they use. It can be as large as 12" in diameter, rolled out thin with most of the ingredients baked right into the batter. The thinner Pannenkoek can be rolled up to eat but most can be eaten just as they are.

Apel Pannenkoeken (Dutch Apple Pancakes with Caramelised Sugar)

Pannenkoeken Huis (Pancake house) is an institution in Holland. If pizza is to the Italians, pancake is to the Dutch. There are more than 250 Pannenkoeken Huizen in Holland. Many of these restaurants are found in historical city centres, nature reserves, historic buildings, windmills or farmhouses - part of the fun when visiting Holland! You do not go to a pancake house in Holland for breakfast. You are very lucky if you find one that operates in the morning. Instead Pannekoek is served as a main dish for lunch or dinner at a Pannenkoeken Huis. It's meal by itself.

Almost all of the pancake houses in Holland offer over 100 varieties of savory and sweet original Dutch pancakes. Every time I visit one, I struggle to decide on what to order. From apple with sugar and cinnamon, raisin with rum, pineapple with icing sugar, ham and cheese, mushroom ragout, chicken with satay sauce to bacon with stroop (a dark, thick syrup common in The Netherlands)..... there are endless combinations and toppings to go with your pancake. Just imagine if a crepe and a pizza had a baby.

Applepannenkoeken (Dutch Apple Pancakes with Caramelised Sugar) Recipe

Serves 2 (Makes 2 large pancakes or 4 small pancakes)

Ingredients

• 1 cup (200 g) flour
• 1/2 tsp baking powder
• A pinch of salt
• 2 eggs
• 2 apples (I use Granny Smith)
• Lemon juice
• Caster sugar
• Cinnamon sugar
• Butter

Method

1. Peel and core the apples and slice them thinly. Turn them in lemon juice so they retain their color.
2. Combine the flour with the baking powder and salt, and add enough cold water to make a thick batter. Stir in the eggs. Heat a little butter in a skillet and spoon in the batter.
3. Immediately arrange the apple slices like tiles on top of the pancakes. Sprinkle with sugar and cook until the pancake is brown.
4. Using a dinner plate or pot lid, carefully turn the pancake over so that the apples cook and the sugar caramelizes.
5. Turn once again, sprinkle with cinnamon sugar and serve hot.

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.

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.

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?

Strawberry Bavarois with Chocolate Pashmak

Bavarois is the French name for Bavarian cream, it is a delicate cream dessert with a Crème Anglaise base, and then aerated with whipped cream or yogurt, egg whites and various flavourings such as fruit purée, chocolate, coffee, or liqueurs before being set in the refrigerator with gelatin. The classic, authentic recipes for Bavarois contain no egg whites. They are basically a crème anglaise that has been stabilized by some gelatin and given a rich, creamy texture with the addition of lightly whipped cream. The mixture may be spooned into stemmed glasses or into a decorative mold to be unmoulded when set.

This is not a fancy recipe but it's oh so easy with only two ingredients. You can prepare it under 5 minutes and it is always delicious.

The recipe recommended the bavarois to be served with whipped cream and white chocolate curls. I reckon there is enough of milky flavour in the dessert itself. Instead, I jazzed it up with some Chocolate Pashmak (Persian fairy floss).

If you are wondering what is Pashmak, it's made of sugar, sesame, flour and oil. It has a nutty taste and less sticky than traditional candy fairy floss. The word Pashmak means "little wool" in Persian, as it resembles sheep's wool. It also comes in many other flavours: Rose, Vanilla, Pistachio, Saffron and Orange Blossom.

Strawberry Bavarois with Chocolate Pashmak Recipe (Serves 4)

(Adapted from Delicious Magazine September 2009 issue)

Ingredients

• 85 g sachet strawberry jelly crystals
• 375 ml can evaporated milk
• 2 tbsp strawberry liqueur (optional)
• Handful of chocolate pashmak

Method

1. Place jelly crystal in a large bowl. Whisk with 100 ml boiling water to dissolve, then allow to cool. Add the liqueur, if using, then add the evaporated milk and use a hand-whisk to beat until thick and frothy.
2. Pour the mixture into your prettiest serving glasses or dishes and chill for at least 4 hours or until set.
3. When ready to serve, top each bavarois with a handful of chocolate pashmak, if desired.

Pink Grapefruit Curd Tartlets

I needed to make some curd for a pudding that I plan to bake on the Queen's Birthday long weekend. This recipe is the perfect solution for using up the extra curd!

These bite-sized tartlets are subtly sweet and not overly rich. Perfect sweet finale to a dinner party, will leave you and your guests completely satisfied. What better way to make a lasting impression.

Pink Grapefruit Curd Tartlets Recipe (Makes 20)

(Recipe adapted from Donna Hay Magazine: Blood Orange Curd Tartlets)

Ingredients

• 1/2 cup (75 g) plain all-purpose flour, sifted
• 1/2 cup (80 g) icing (confectioner's) sugar, sifted
• 4 egg whites
• 80g butters, melted
• 1 tbsp finely grated lemon rind
• butter, extra, for greasing

Pink Grapefruit Curd

• 6 egg yolks
• 1/2 cup (125 ml) pink grapefruit juice, strained (you can replace pink grapefruit with orange or mandarin)
• 1 1/2 tbsp lemon juice
• 3/4 cup (165 g) caster (superfine) sugar
• 70 g cold butter, chopped
• double (thick) cream, to serve

Method:

1. Preheat oven to 180C (355F).
2. Place the flour, icing sugar, egg whites, butter and lemon rind in a bowl and mix well.
3. Place 2 teaspoonfuls of the mixture on a lightly greased baking tray and spread to create a 10 cm circle. Repeat with remaining mixture, leaving space for the circles to spread.
4. Bake for 5-6 minutes or until light golden.
5. Remove and immediately place the rounds over glasses, pressing to create a tartlet case.* (see tips + tricks at bottom of post on how to make the tartlet cases)
6. Set aside and allow to cool.
7. For the pink grapefruit curd, place the egg yolks, orange juice, lemon juice and sugar in a saucepan over low heat and whisk to combine.
8. Cook, stirring constantly, for 8-10 minutes or until thickened.
9. Remove from heat and gradually add the butter, stirring well after each addition.
10. Pour into a bowl, press some plastic wrap or baking paper onto the surface so it is completely covered and refrigerate for 1 hour or until thickened.
11. Spoon the curd into the cases and top with cream. Makes 20.

Tartlet Cases: Place the hot rounds over the bases of upturned small glasses. Cover with a tea towel or (I use paper towel), to protect your hands, and press to create a case. You will need to work quickly or the rounds will cool and set and you won't be able to mould them.

Pisang Goreng (Fried Banana Fritters)

Pisang Goreng or Goreng Pisang ? No matter what you call it, it's no doubt one of the most popular snacks in Indonesia.

Pisang Goreng (Fried Banana Fritters) Recipe

(Recipe adapted from Amy Beh's cookbook)

Ingredients

• 1/2 cup self-raising flour
• 1/4 cup corn flour
• 1 tbsp rice flour
• Pinch of salt
• 1/2 tsp baking powder
• 180ml water
• 1½ tbsp oil
• 5-6 bananas, halved
• Oil for deep-frying

Method

1. Combine the various flours, salt and baking powder in a mixing bowl. Pour in water and combine into a batter. Add in oil to mix.
2. Coat banana halves in batter and deep-fry in hot oil for three to four minutes or until crispy and golden brown.
3. Remove and drain on paper towels.

When we were kids, we always fought for the crispy bits. Now I can have a whole lot of them by myself.