tag:blogger.com,1999:blog-21279789555427480042024-03-20T14:40:35.433+11:00Tender Loving CareDescriptions of all things creative that take my flights of fancy...Karenhttp://www.blogger.com/profile/04330349308502456214noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-2127978955542748004.post-9511015357892309722016-09-29T12:05:00.001+10:002016-09-29T12:05:01.616+10:00Malaysian Style Sardine Sandwich Filling<div style="color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif; line-height: 19.32px; margin-bottom: 6px;">
This recipe based loosely on the one found on Ayam brand website: <span style="background-color: transparent; line-height: 19.32px;">http://www.ayambrand.com.sg/ayambrand-recipes/349-sardine-sandwich.html </span><span style="line-height: 19.32px;">however, I did not have fresh chillies, red onions nor lime juice on hand so I improvised as I was desperate to eat this most yummy sandwich that I had fond memories of eating & had made during home economics classes at school a very very long long time ago.... haha! </span></div>
<div style="color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif; line-height: 19.32px; margin-bottom: 6px;">
<span style="line-height: 19.32px;">So here is my version of it... :-)</span><br />
<span style="line-height: 19.32px;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT_b39qrXL-D4C5ty6K93vY8ReQXqbFcVUhpcFVOaeCP-olh80pqqfDdP57excXfsymQoVjuQ_XpEukQRVY5HgvgK61wF7wPYppEXFqJpc9eL_4QOoTxxJMEbeoy6atoPMltOKWUyaZ7w/s1600/Malaysian+Style+Sardine+Sandwich.jpg" imageanchor="1" style="line-height: 19.32px;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT_b39qrXL-D4C5ty6K93vY8ReQXqbFcVUhpcFVOaeCP-olh80pqqfDdP57excXfsymQoVjuQ_XpEukQRVY5HgvgK61wF7wPYppEXFqJpc9eL_4QOoTxxJMEbeoy6atoPMltOKWUyaZ7w/s400/Malaysian+Style+Sardine+Sandwich.jpg" width="400" /></a></div>
<h3 style="color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif; line-height: 19.32px; margin-bottom: 6px;">
<b style="line-height: 19.32px;"><u><div>
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<b style="line-height: 19.32px;"><u><br /></u></b></h3>
</div>
Malaysian Style Sardine Sandwich Filling</u></b></h3>
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</div>
<h4>
<u><br /></u></h4>
<h4>
<u>Ingredients</u></h4>
1 can (425g) Ayam brand Sardines in Tomato Sauce<span class="text_exposed_show" style="display: inline;"><br />1 brown/red onion (diced finely)<br />2 Tbsp Lingham's (Sweet) Chilli Sauce<br />2 Tbsp Lemon juice (or Lime juice - preferred)<br />1 Tbsp Fish Sauce</span><br />
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<span class="text_exposed_show" style="display: inline;">Oil for cooking</span></div>
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<span class="text_exposed_show" style="display: inline;"><br /></span>
<span class="text_exposed_show" style="display: inline;">Optional Salt, Pepper & Sugar to taste.</span></div>
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<br />
Bread, Butter & Cucumber (for sandwich)</div>
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<span style="line-height: 19.32px;"><u><br /></u></span></h4>
<h4 style="margin-bottom: 6px;">
<span style="line-height: 19.32px;"><u>Method</u></span></h4>
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1. Heat oil in pan.<br />
2. Fry diced onions until cooked (slightly translucent color)<br />
3. Add sardines (incl tomato sauce) and remaining ingredients.<br />
4. Mix ingredients well and simmer on low fire to reduce sauce. Whilst cooking, mash up sardines. </div>
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Taste and add chilli sauce/lemon juice/fish sauce/salt/pepper/sugar according to your taste!</div>
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5. Once sauce reduced turn off fire and allow to cool slightly.</div>
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6. Butter bread slices and thinly slice cucumber (leaving skin on).<br />
7. Spread cook sardines onto bread and using a cafe style sandwich toaster, toast bread with sardine filling till desired "crispyness". Remove from toaster and place onto plate.<br />
8. Open 1 layer of toasted bread & add sliced cucumber. Cut Sandwich into half.<br />
<span style="line-height: 19.32px;"><br /></span>
<span style="line-height: 19.32px;">Enjoy!</span></div>
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<br /></div>
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<u><br /></u>
<u>Notes</u>: </div>
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<br />
1.Some people reckon the removal of vein and bones from sardines would decrease fishy-ness of sardines but it doesn't bother me, so its entirely up to you.</div>
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<br />
2. I used Lingham's brand Chilli Sauce as it is a spicier than normal sweet chilli sauce to replace the fresh chillies & sugar found in the Ayam brand recipe link above.</div>
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<br /></div>
Karenhttp://www.blogger.com/profile/04330349308502456214noreply@blogger.com0tag:blogger.com,1999:blog-2127978955542748004.post-46480547630343180742012-10-25T20:54:00.003+11:002012-10-25T20:57:16.470+11:00Ultimate Japanese Cheesecake<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><img height="320" src="https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-ash4/404618_10151129403727992_476806368_n.jpg" width="320" /></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">I can't remember what I was searching for when I stumbled upon this recipe... and created the ultimate japanese cheesecake with a rare raspberry cheesecake sandwiched between... "rare" as in like "rare" beef; uncooked cheesecake... :-) Initially I thought, Wow... super special cake with a rare, hard to find recipe... bonus! But no... that was not the case! *haha*... OK recipe... </span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">The recipe for the japanese cheesecake is found <a href="http://karrimebub.blogspot.com.au/2011/03/cotton-soft-japanese-cheesecake.html">here</a>.</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">The original recipe for the rare cheesecake is found <a href="http://mykitch3n.blogspot.com.au/2007/04/double-cheesecakes.html">here</a> but I have also included it below.</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: left;">
<strong style="line-height: 19.200000762939453px;"><u><span style="background-color: white; font-family: Georgia, Times New Roman, serif;">Ingredients:</span></u></strong></div>
<div style="text-align: left;">
</div>
<ul style="line-height: 19.200000762939453px; list-style-type: none; margin: 0px 0px 10px; padding: 0px; text-align: justify;">
<li style="list-style-type: none; margin: 0px 0px 5px; padding: 0px;"><div align="left">
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">100gm frozen raspberries (any berries can be used, try a mixed even...)</span></div>
</li>
<li style="list-style-type: none; margin: 0px 0px 5px; padding: 0px;"><div align="left">
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">125gm Philadelphia lite cream cheese</span></div>
</li>
<li style="list-style-type: none; margin: 0px 0px 5px; padding: 0px;"><div align="left">
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">100gm fresh cream or UHT lactose free cream</span></div>
</li>
<li style="list-style-type: none; margin: 0px 0px 5px; padding: 0px;"><div align="left">
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">3 tbsp fresh lactose free milk</span></div>
</li>
<li style="list-style-type: none; margin: 0px 0px 5px; padding: 0px;"><div align="left">
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">30gm sugar</span></div>
</li>
<li style="list-style-type: none; margin: 0px 0px 5px; padding: 0px;"><div align="left">
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">¼ tbsp lemon juice</span></div>
</li>
<li style="list-style-type: none; margin: 0px 0px 5px; padding: 0px;"><div align="left">
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"># 2½ tsp gelatin</span></div>
</li>
<li style="list-style-type: none; margin: 0px 0px 5px; padding: 0px;"><div align="left">
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"># ¼ cup hot water</span></div>
</li>
</ul>
<div align="left" style="line-height: 19.200000762939453px;">
<strong><u><span style="background-color: white; font-family: Georgia, Times New Roman, serif;">Directions (3 ramekins or thin layer in 8" pan):</span></u></strong></div>
<ol style="line-height: 19.200000762939453px; text-align: justify;">
<li><div align="justify">
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">Bring all ingredients except those marked with # to room temperature, then blend together using blender or food processor until smooth. Set aside.</span></div>
</li>
<li><div align="justify">
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">In a small bowl, mix together gelatin with hot water and stir until all gelatin is dissolved.</span></div>
</li>
<li><div align="justify">
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">Pour gelatin mixture into (1), pulse the blender to mix.</span></div>
</li>
<li><div align="justify">
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">Pour the mixture into ramekins or pan and chill in refridgerator until set.</span></div>
<div align="justify">
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div align="justify">
<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"></span><br /></span>
<div style="line-height: normal; text-align: left;">
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">OR</span></div>
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">
</span>
<div style="line-height: normal; text-align: left;">
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">
<div style="line-height: normal; text-align: left;">
in <u>cake version</u>: I cut the japanese cheesecake into half, horizontally, then poured the blended rare cheesecake in & replaced the other half of the japanese cheesecake to form a sandwich pressing just gently so that the rare cheesecake spreads properly underneath...</div>
<div style="line-height: normal; text-align: left;">
<br /></div>
<div style="line-height: normal; text-align: left;">
Enjoy!</div>
</span></div>
<div align="justify">
<span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div align="justify">
<br /></div>
</li>
</ol>
Karenhttp://www.blogger.com/profile/04330349308502456214noreply@blogger.com0tag:blogger.com,1999:blog-2127978955542748004.post-85365415805919187662012-01-11T10:25:00.002+11:002012-01-11T10:25:33.443+11:00French Apple/Pear CakeThis is the yummiest apple cake ever... & extremely easy & simple to make too... Loved it as I could hand beat everything so less washing up to do! *haha*<br />
<br />
The recipe I used is by <a href="http://www.doriegreenspan.com/">Dorie Greenspan</a> but found it in this <a href="http://www.davidlebovitz.com/2010/11/dorie-greenspan-french-apple-cake-recipe/">blog</a> by David Lebovitz (one of my fav blogs too!).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAcvelHOJcine1CKDEJ_LvwZ_Q2BiwFZeZgNOxDEfCrL0telfxJdn-VBLvs6e0Y8JMjosE07_oErPxZ-lPACE_9B6Zm-ZLiSZJnp48nnCi2xtCnQQbPfp_3PIXt__F8MuQBbZ_jtxWqWk/s1600/333798_10150481043772992_689667991_8841965_2068832158_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAcvelHOJcine1CKDEJ_LvwZ_Q2BiwFZeZgNOxDEfCrL0telfxJdn-VBLvs6e0Y8JMjosE07_oErPxZ-lPACE_9B6Zm-ZLiSZJnp48nnCi2xtCnQQbPfp_3PIXt__F8MuQBbZ_jtxWqWk/s320/333798_10150481043772992_689667991_8841965_2068832158_o.jpg" width="320" /></a></div>
<b><u><br /></u></b><br />
<b><u>Ingredients</u>:</b><br />
110g self-raising flour (or 3/4 plain flour mixed with 3/4 tsp baking powder)<br />
pinch of salt<br />
4 large apples (any variety)<br />
2 large eggs (at room temperature)<br />
100g sugar<br />
3 tbsp dark rum (I just used Bunderburg Rum)<br />
1/2 tsp vanilla extract<br />
115g reduced salt butter (melted & cooled to room temp)<br />
<br />
<b><u>Method</u>:</b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc0bUS4C1uObi1h3cd25Nn-pVQAOiEqi8l4P0jVYQW5kXKYD9tryIxnIlXCCshxvk8aurcSLu4od3_KnT6UowuQXCcOzx6xEkeUZOwOadhyH1gxKDI3ulhGHzNXCRUNiyiFNQy9EMoNCw/s1600/335209_10150481042277992_689667991_8841962_2029232184_o.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="118" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc0bUS4C1uObi1h3cd25Nn-pVQAOiEqi8l4P0jVYQW5kXKYD9tryIxnIlXCCshxvk8aurcSLu4od3_KnT6UowuQXCcOzx6xEkeUZOwOadhyH1gxKDI3ulhGHzNXCRUNiyiFNQy9EMoNCw/s200/335209_10150481042277992_689667991_8841962_2029232184_o.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Apples coated in batter</b></td></tr>
</tbody></table>
<div style="text-align: left;">
1. Preheat oven to 180C and adjust the oven rack to the center of the oven.</div>
<div style="text-align: left;">
2. Heavily butter a 20-23cm cake pan (I used one of those with the holes in the centre)</div>
<div style="text-align: left;">
3. Melt butter in microwave & set aside to cool.</div>
<div style="text-align: left;">
4. Mix flour & salt together in a small bowl.</div>
<div style="text-align: left;">
5. Peel & core apples, then dice to about 3cm pieces.</div>
<div style="text-align: left;">
6. In a large bowl, beat eggs till foamy then whisk in sugar, then rum and vanilla. </div>
<div style="text-align: left;">
7. Whisk in half of the flour mixture, then gently stir in half of the melted butter. </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC5DN4qEZR43X2KDnorZ_yDMIgQtnufEDZQuLXBPftCeuDTAyeiujn2IQdAlfI4B7CAzm_hOXlwAsST8ON_na6_6yA9qeLPXuNlh4u5w8mtLttaa9Jb-tTq4J8_sGQKq_mL_8J1V1lghE/s1600/381710_10150481042592992_689667991_8841964_2037766185_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC5DN4qEZR43X2KDnorZ_yDMIgQtnufEDZQuLXBPftCeuDTAyeiujn2IQdAlfI4B7CAzm_hOXlwAsST8ON_na6_6yA9qeLPXuNlh4u5w8mtLttaa9Jb-tTq4J8_sGQKq_mL_8J1V1lghE/s200/381710_10150481042592992_689667991_8841964_2037766185_n.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Baked and Cooled... Yum!</b></td></tr>
</tbody></table>
<div style="text-align: left;">
8. Stir in the remaining flour mixture then the rest of the butter.</div>
<div style="text-align: left;">
9. Fold in the apple cubes until they are well coated with the batter & scrape them into the prepared cake pan and smooth the top a little with a spatula.</div>
<div style="text-align: left;">
10. Bake cake for 50 mins to 1 hour or until a knife inserted into the center comes out clean. Let cake cool for 5 mins then run a knife around the edge to loosen the cake from the pan and carefully remove the sides of the cake pan, making sure no apples are stuck to it.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b><u>Serving</u>:</b> Serve wedges of the cake just by itself or with some ice-cream.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b><u>Alternatives</u>:</b> Substitute apples for pears makes a real yum treat too... :-) My children want me to try a mango version, I have yet to do that, but will definitely let you know when I do if it works... :-) Enjoy!</div>
<div style="text-align: left;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhioJvIyk3FsfLeGChBtVQTt_-lrLP_BIm0BRDQe8XCMDz5zxKzXItpvMNiA_Do1AoQgHeSurUf8exUejPDvVy2SMglvSsrCWg3UnBjjYeTyp81njuXYzdsim5L8-d3nqOT-du3rpWYv4Q/s1600/395558_10150482744662992_689667991_8850501_1651444635_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhioJvIyk3FsfLeGChBtVQTt_-lrLP_BIm0BRDQe8XCMDz5zxKzXItpvMNiA_Do1AoQgHeSurUf8exUejPDvVy2SMglvSsrCWg3UnBjjYeTyp81njuXYzdsim5L8-d3nqOT-du3rpWYv4Q/s320/395558_10150482744662992_689667991_8850501_1651444635_n.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Pear Version (I think had more pears <br />maybe bigger pears used... *haha*)</b></td></tr>
</tbody></table>
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<br /></div>
<div style="text-align: left;">
<br /></div>Karenhttp://www.blogger.com/profile/04330349308502456214noreply@blogger.com0tag:blogger.com,1999:blog-2127978955542748004.post-45288930144568521982011-10-04T20:16:00.003+11:002011-10-04T20:24:25.121+11:00Tau Sar Piah Filling<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcfIqKiRArY5XbN1xQuwO_Dg2cx7C6SajwQhuI6QzhfwGW2MvvZayHadDJgPDFyTjKCzw_qzmafHkqmztIgzMRMIkE5ISr_39-m782rA1LyPM67S2sBBRbryxWJto0xxZd8XcHnilc6SQ/s1600/IMG_2952.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcfIqKiRArY5XbN1xQuwO_Dg2cx7C6SajwQhuI6QzhfwGW2MvvZayHadDJgPDFyTjKCzw_qzmafHkqmztIgzMRMIkE5ISr_39-m782rA1LyPM67S2sBBRbryxWJto0xxZd8XcHnilc6SQ/s320/IMG_2952.JPG" width="240" /></a></div>
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<br />
After making those <a href="http://karrimebub.blogspot.com/2011/09/taiwanese-mooncake.html">Taiwanese Mooncakes</a>, I couldn't get the thought of Tau Sar Piah out of my head, seeing as the skin, is pretty much the same and having learnt the method or technique to making the flaky skin... so I searched the internet & found the Tau Sar Piah filling recipe <a href="http://bakingmum.blogspot.com/2008/03/tau-sar-piah.html">here</a>. I used her ingredients for the skin but my SIL preferred the skin that I used for the my Taiwanese Mooncake, so I have reverted back to that for the Tau Sar Piah too.<br />
<br />
Here is the recipe again:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLaP6JHrJFJXXL738jrVmVbMQC2i53JbUQ_ZSta5H0pSjoYiWdXoYgpA4SBU4D0PJTjBGzhFpDNYfenE7T0kr1P6n1HK6NYUnk61y2ttW8eBxcHqDyI7NydfES47yrXZdTvO8EYd7pmvU/s1600/IMG_2938.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLaP6JHrJFJXXL738jrVmVbMQC2i53JbUQ_ZSta5H0pSjoYiWdXoYgpA4SBU4D0PJTjBGzhFpDNYfenE7T0kr1P6n1HK6NYUnk61y2ttW8eBxcHqDyI7NydfES47yrXZdTvO8EYd7pmvU/s200/IMG_2938.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>shallots</i></td></tr>
</tbody></table>
<b><u><br /></u></b><br />
<b><u>Ingredients</u></b>:<br />
180g oil<br />
10-15 shallots-thinly sliced<br />
300g sugar<br />
3 tsp salt<br />
3 tsp white pepper<br />
600g mung beans<br />
<br />
<b><u>Method</u></b>:<br />
1. Soak the beans for at least 2 hours.<br />
2. Steam for about 1 - 2 hours (my electric steamer took about 1.5 hours) until soft, then mash mung beans.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcPkrhhi2-ePV3AOy92ekqrfFz_-ewiy3Bkj8Tou9M8g9FEQ9koGazxbVdBPSA0ymNfsN8jTj0yNub5q3Q2AeXO_GM08PFDZHfrKXTeKETmbR9NJazZTLT6grFhrhYbxto9Ugmm9YytJw/s1600/IMG_2940.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcPkrhhi2-ePV3AOy92ekqrfFz_-ewiy3Bkj8Tou9M8g9FEQ9koGazxbVdBPSA0ymNfsN8jTj0yNub5q3Q2AeXO_GM08PFDZHfrKXTeKETmbR9NJazZTLT6grFhrhYbxto9Ugmm9YytJw/s200/IMG_2940.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>mashed mung beans<br />180g oil<br />thinly sliced shallots</i></td></tr>
</tbody></table>
3. Mix sugar, salt & white pepper together and add to the mung beans. Mix well till thoroughly incorporated.<br />
4.Heat oil and fry shallots till brown and fragrant (approx 10 mins)<br />
5. Pour in the bean mixture and fry mixture till dry and can make into a ball.<br />
6. Divide filling in to approx 100 pieces (weighing approx 16g/ball).<br />
<br />
7. Prepare and make Water Dough & Oil Dough as per my instructions <a href="http://karrimebub.blogspot.com/2011/09/taiwanese-mooncake.html">here</a>. <u>Note</u>: You would need approx 1.5 lots of the Water Dough & Oil Dough to wrap all the mung bean paste made here.<br />
<br />
8. Weigh out 100 pieces of Water Dough (weighing approx 8g/ball).<br />
9. Weigh out 100 pieces of Oil Dough (weighing approx 4g/ball).<br />
10. Then follow same wrapping techniques as seen with the <a href="http://karrimebub.blogspot.com/2011/09/taiwanese-mooncake.html">Taiwanese Mooncake recipe</a>.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzai_p9C9-e8fDozYlm7OgDEq1gVElMH_l2kRifIkC1mRxDv1iNB63c0FgOQz4Odpx-Zh1Ase0hMMi8WGUOqebX3TFh83os2MMef4en-oF5huR_zVkgUdeQQIiXRk38wCqvjPvLFWMlNE/s1600/IMG_2949.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzai_p9C9-e8fDozYlm7OgDEq1gVElMH_l2kRifIkC1mRxDv1iNB63c0FgOQz4Odpx-Zh1Ase0hMMi8WGUOqebX3TFh83os2MMef4en-oF5huR_zVkgUdeQQIiXRk38wCqvjPvLFWMlNE/s200/IMG_2949.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Mung Bean Paste</i></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY3NQHx7YTZYYRL3dh-KCeXnFzFRx6I-x-FMtoBZDR1cRTEeoSye-dpNoFH1f8YlPjUbrEDUEBXLUBvPRi4Ub2g13lefU_LuQPRFPHwuxVy_5LpgeKDBJMD3rTtl3IKBE7fwjq0AIeMFo/s1600/IMG_2944.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY3NQHx7YTZYYRL3dh-KCeXnFzFRx6I-x-FMtoBZDR1cRTEeoSye-dpNoFH1f8YlPjUbrEDUEBXLUBvPRi4Ub2g13lefU_LuQPRFPHwuxVy_5LpgeKDBJMD3rTtl3IKBE7fwjq0AIeMFo/s200/IMG_2944.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Shallots frying</i></td></tr>
</tbody></table>
<br />Karenhttp://www.blogger.com/profile/04330349308502456214noreply@blogger.com0tag:blogger.com,1999:blog-2127978955542748004.post-12572352535056399092011-09-24T08:39:00.000+10:002011-10-05T21:54:33.113+11:00Hong Kong Style Sausage Bun (Asian Hot Dogs)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbPy8M_-haVpKQM4BlFglnUPCzio5ulV9U0uZ2RlbrKbQKuvy8rm2rk1lwWUx8RoKILhmLJqPP_1OsBa3_RZtPuVSI_ivCqbjvTEWQMhDferss4hw3RPdXJxlS55pWjZxgFsB1AAK8yc/s1600/IMG_2899.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbPy8M_-haVpKQM4BlFglnUPCzio5ulV9U0uZ2RlbrKbQKuvy8rm2rk1lwWUx8RoKILhmLJqPP_1OsBa3_RZtPuVSI_ivCqbjvTEWQMhDferss4hw3RPdXJxlS55pWjZxgFsB1AAK8yc/s200/IMG_2899.JPG" width="200" /></a></div>
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<st1:place w:st="on"><b><u><span style="color: #333333; font-family: Tahoma; font-size: 11pt;">Hong Kong</span></u></b></st1:place><b><u><span style="color: #333333; font-family: Tahoma; font-size: 11pt;"> style sausage bun</span></u></b><span style="color: #333333; font-family: Tahoma; font-size: 11pt;"><br />
Lunch: 15-Mar-2010</span></div>
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<span style="color: #333333; font-family: Tahoma; font-size: 11pt;">Picnic: 24-Sep-2011</span></div>
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<span style="color: #333333; font-family: Tahoma; font-size: 11pt;">
<br />
Recipe was obtained from Kwong Wai's friend... (& tweaked slightly) I did
however, use the method from this website (<a href="http://en.christinesrecipes.com/2010/03/hong-kong-style-sausage-rolls.html" target="_blank">http://en.christinesrecipes.com/2010/03/hong-kong-style-sausage-rolls.html</a>) Thanks heaps Wai for sharing your friend's recipe! :-D and thanks heaps Wai's friend for allowing her to do so... Have used it quite a few times with great success! *hehe*</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjGD4qpji2s2IkyUCdSjgR5X-6Qh6oj1YGHD7fuosS1Y0wO3BLjYXWH4Fw_Ns1TztnOpQiY7yy6XJsYmOgz9-9pwVpXSMtCTweKsIRihBxIc01IxjQo26Ndrx2k1kIG2WrqoVITGdfg8/s1600/IMG_2885.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjGD4qpji2s2IkyUCdSjgR5X-6Qh6oj1YGHD7fuosS1Y0wO3BLjYXWH4Fw_Ns1TztnOpQiY7yy6XJsYmOgz9-9pwVpXSMtCTweKsIRihBxIc01IxjQo26Ndrx2k1kIG2WrqoVITGdfg8/s1600/IMG_2885.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div>
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<span style="color: #333333; font-family: Tahoma; font-size: 11pt;">Note of caution though, recipe is easy to do but including all the proofing & baking time, this recipe can take up to 3 to 4 hours to do... so make sure you've got time up your sleeves... but it does make the yummiest sausage buns... the bread is beautiful and soft on the inside and so delicious smelling when they are fresh out of the oven...</span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjGD4qpji2s2IkyUCdSjgR5X-6Qh6oj1YGHD7fuosS1Y0wO3BLjYXWH4Fw_Ns1TztnOpQiY7yy6XJsYmOgz9-9pwVpXSMtCTweKsIRihBxIc01IxjQo26Ndrx2k1kIG2WrqoVITGdfg8/s1600/IMG_2885.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjGD4qpji2s2IkyUCdSjgR5X-6Qh6oj1YGHD7fuosS1Y0wO3BLjYXWH4Fw_Ns1TztnOpQiY7yy6XJsYmOgz9-9pwVpXSMtCTweKsIRihBxIc01IxjQo26Ndrx2k1kIG2WrqoVITGdfg8/s200/IMG_2885.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>2nd proofing</i></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWa0yv98OZa3CaPlAD_dJ08QF13AEnCwe4NHMOJljc7YFF99cA9dyQLazFI6kZxCMtaVow_kyydc5uqNehJQVIuWjI2hzipOEJqWCh3er4bbOPg8D2VmD4l7kOMna5OzydOglsHR8vhg/s1600/IMG_2887.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWa0yv98OZa3CaPlAD_dJ08QF13AEnCwe4NHMOJljc7YFF99cA9dyQLazFI6kZxCMtaVow_kyydc5uqNehJQVIuWjI2hzipOEJqWCh3er4bbOPg8D2VmD4l7kOMna5OzydOglsHR8vhg/s200/IMG_2887.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>bread dough & sausages</i></td></tr>
</tbody></table>
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<span style="color: #333333; font-family: Tahoma; font-size: 11pt;"><br /><u>Ingredients</u>:<br />
Using a bread maker machine, add following ingredients in the following order:<br />
<br />
2/3 cup warm water<br />
2 tbsp olive oil<br />
1 egg<br />
300g Chinese Bread Flour<br />
45g Raw Caster Sugar<br />
2/3 tsp salt<br />
1 1/2 tsp yeast (put last after dry ingredients)<br />
---<br />
Not to be put into bread machine the following ingredients necessary to
complete dish:<br />
<br />
approx 8 regular size frankfurter sausages (I like to skin them before using
them or buy Costco's skinless american style hot dog sausages - about 14 in a pack - you would need to double the quantities of bread dough though, if you wanted to make all 14 into hot dogs.)</span><br />
<span style="color: #333333; font-family: Tahoma; font-size: 11pt;">
</span></div>
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<span style="color: #333333; font-family: Tahoma; font-size: 11pt;">1 egg - lightly beaten for glazing<br /><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small;"></span></span></div>
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<span style="color: #333333; font-family: Tahoma; font-size: 11pt;"><br /></span></div>
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<span style="color: #333333; font-family: Tahoma; font-size: 11pt;">A few Cheddar cheese slices (I didn't use the Kraft Single slices, I find them
to processed, I used the "real" "cheddar cheese... *hehe* OR grated mozzarella or cheddar cheese)<br />
<br /><u>
Method</u>:<br />
1. Set to "Dough" setting - includes kneading & 1st rise (approx
110mins)<br />
2. Transfer to a clean floured surface. <br />
3. Deflate and divide the dough into four to six equal portions (approx 75g per ball if doubled dough quantities for 15 sausage buns). <br />
4. Knead into ball shapes. <br />
5. Cover with cling wrap, let rest for 15 minutes.<br />
6. Knead each part into a long tube, about 41cm in length (it depends on how
long your sausage). <br />
<br /><u>Optional</u>:</span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilfOK3L9fRHF6AKhq7uy2WhXPdCCrhIHa1v133dpfC3Xh5v9j3Fmr1EH9qMfSl8CC1YiRGaIkhX3SPvHTUfmBP9qT5IVxGuxJIFx7FzRpw9ij2qP-jxUwBtWfkoSIXT_9GvriVzewqHfw/s1600/IMG_2884.JPG" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilfOK3L9fRHF6AKhq7uy2WhXPdCCrhIHa1v133dpfC3Xh5v9j3Fmr1EH9qMfSl8CC1YiRGaIkhX3SPvHTUfmBP9qT5IVxGuxJIFx7FzRpw9ij2qP-jxUwBtWfkoSIXT_9GvriVzewqHfw/s200/IMG_2884.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>with egg wash & <br />cheese sprinkled</i></td></tr>
</tbody></table>
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<span style="color: #333333; font-family: Tahoma; font-size: 11pt;">
Put cheddar cheese slices around the sausage then wrap dough around sausage
& cheese... (Note: Mine were precut to squares then i further cut them so I
could put 4 little pieces about the length of the sausage, all around the
sausage) Gives it that extra yummy taste! :-D Hubby has just had his 2nd
sausage roll... even though its been made for the children's lunch... *hahahaha* </span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Tahoma; font-size: 15px;"></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Tahoma; font-size: 15px;"></span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Tahoma; font-size: 15px;">OR sprinkle grated cheese on top after brushing with egg wash glazing.</span></div>
<div style="text-align: right;">
</div>
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<span style="color: #333333; font-family: Tahoma; font-size: 11pt;">
<br />
7. Roll to enclose the sausage, with start & end points facing down. <br />
8. Place rolls on a tray lined with baking paper, covered with cling wrap or a
wet towel. <br />
9. Leave it for the 2nd round of proofing, about 45 to 60 minutes, until double
in size. (the weird thing I found about this level is that prior to going into
oven, buns don't look like they were rising... until I put them into oven...
then it started rising... so don't be too concerned if they are not doubled in size.)</span><br />
<span style="color: #333333; font-family: Tahoma; font-size: 11pt;">
10. Brush whisked egg on surface of rolls. (& sprinkle cheese on top if using grated cheese)</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnsRiI_Qt7pqPKMtzTTzTnRaPLoGuviLhx8H8Woh6-5PuhMmHLiePxhZ3xelDCThuFYB4ue6O18aiZ7dy53qbRl7Lcl-5arD3M-LTVla8FEYYkDO7Sk6_4et37jm93TAjgpZrTxdXcho/s1600/IMG_2903.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnsRiI_Qt7pqPKMtzTTzTnRaPLoGuviLhx8H8Woh6-5PuhMmHLiePxhZ3xelDCThuFYB4ue6O18aiZ7dy53qbRl7Lcl-5arD3M-LTVla8FEYYkDO7Sk6_4et37jm93TAjgpZrTxdXcho/s200/IMG_2903.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>what's inside...</i></td></tr>
</tbody></table>
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<span style="color: #333333; font-family: Tahoma; font-size: 11pt;">11. Bake in a pre-heated 170-180C (356F)
oven for 35 mins (mine took about 25 mins), or until golden brown. </span><br />
<span style="color: #333333; font-family: Tahoma; font-size: 11pt;">
12. Transfer onto a wire rack and let cool completely.<o:p></o:p></span></div>
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<span style="color: #333333; font-family: Tahoma; font-size: 11pt;"><br /></span></div>
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<span style="color: #333333; font-family: Tahoma; font-size: 11pt;"><u>Tip</u>: if not eating all immediately - put into zip lock bags or covered container & refrigerate. When ready to eat, just cover in a microwave & microwave for about 30 seconds on High... worked for us for morning b'fast! :-)</span></div>
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<span style="color: #333333; font-family: Tahoma; font-size: 11pt;">ENJOY!! YUMMY! </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQSQzzkn_ORy71cS8eAvz7cV0rbB5MdyHLcfYLsEm-Y-f8-_7NyGihML_oyYYon2ZoiMnDiHWhiPiG2uN320vU84Yg1JvAMg25zvhuXSUYtDNeWFQP-a_nYN-fGdVqAXocRiZofqT7Szk/s1600/IMG_2905.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQSQzzkn_ORy71cS8eAvz7cV0rbB5MdyHLcfYLsEm-Y-f8-_7NyGihML_oyYYon2ZoiMnDiHWhiPiG2uN320vU84Yg1JvAMg25zvhuXSUYtDNeWFQP-a_nYN-fGdVqAXocRiZofqT7Szk/s200/IMG_2905.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b>YUM YUM!</b></i></td></tr>
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Karenhttp://www.blogger.com/profile/04330349308502456214noreply@blogger.com2tag:blogger.com,1999:blog-2127978955542748004.post-12898234511869514122011-09-23T16:26:00.000+10:002011-09-23T17:02:23.003+10:00Yummiest Egg-Free, Nut-Free, Dairy-Free Choc-chip CupcakesThese are the yummiest Egg-Free, Nut-Free, Dairy-Free Choc-chip Cupcakes...<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht-Yqiyk9YNLQhYwHjSucvrkyX9ngmD-0U0BY7VAgAGKELgZ9Mubnx2zHt_aSfcm1qV9y3b9dAYQLTGVL-30ue3sBKzI_mdedE0eSf5aRdFmx953fecG4NoejQ_7tLROEqN4D0d7UxZ_k/s1600/IMG_2881.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht-Yqiyk9YNLQhYwHjSucvrkyX9ngmD-0U0BY7VAgAGKELgZ9Mubnx2zHt_aSfcm1qV9y3b9dAYQLTGVL-30ue3sBKzI_mdedE0eSf5aRdFmx953fecG4NoejQ_7tLROEqN4D0d7UxZ_k/s200/IMG_2881.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;">(sugar flowers - I bought & its <br />not egg-free but it does make it <br />so much prettier don't you think?)</span></i></td></tr>
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(or so I've been told, admittedly, I haven't had a chance to try them just yet... since I'm in a desperate attempt to lose some kilos! LOL! They sure smelt beautiful though... the many parents at Mainly Music have told me that they were the yummiest & they could not believe that it did not have any egg in it... *hehe*)<br />
<br />
Morning Tea & Birthday Surprise at Mainly Music: 23-Sep-2011<br />
<br />
Blessed Birthday Sharon & Lisa... :-) Hope you thoroughly enjoyed the indulgence... :-D<br />
<br />
<br />
Recipe for cupcakes adapted from:<br />
<a href="http://allrecipes.com.au/recipe/4534/egg-free-chocolate-cake.aspx">http://allrecipes.com.au/recipe/4534/egg-free-chocolate-cake.aspx</a><br />
<br />
Recipe for chocolate ganache adapted from:<br />
<a href="http://www.sewinlove.com.au/2010/06/19/krishnas-chocolate-cupcakes-egg-free-but-delicious/">http://www.sewinlove.com.au/2010/06/19/krishnas-chocolate-cupcakes-egg-free-but-delicious/</a><br />
<br />
<br />
<u>serves</u>: approx 36 (depending on the size of your cupcakes of course, I made small ones, not tiny but small)<br />
<br />
<u>Ingredients</u>:<br />
655g sifted plain flour<br />
120g dark cocoa (Mine is Homebrand from Safeway but found in section with coffee)<br />
3 tsp bicarb soda<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSLpq-GRIUfJhtS4voyPE4NeObKmt-7PhkN-8NPsq09o_c94TYh9Cgd4R129eyCQOZVm42_ro0oPBVqg8oNAciN3ob1RIkJl_Jx84Og8TyBObyOHlVlRqQ-wNKF6HbetMTAUAuLzGh7E/s1600/IMG_2865.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSLpq-GRIUfJhtS4voyPE4NeObKmt-7PhkN-8NPsq09o_c94TYh9Cgd4R129eyCQOZVm42_ro0oPBVqg8oNAciN3ob1RIkJl_Jx84Og8TyBObyOHlVlRqQ-wNKF6HbetMTAUAuLzGh7E/s200/IMG_2865.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;">(Reese's peanut butter cup <br />additional - not nut-free)</span></i></td></tr>
</tbody></table>
1 tsp baking powder<br />
660g raw caster sugar<br />
4 - 8 tbsp dark chocolate chips (I think I added about 6-7 tbsp)<br />
<br />
250ml vegetable oil (I used rice oil)<br />
700ml water<br />
1 tbsp vanilla essence<br />
1/2 tsp vinegar<br />
<br />
<u>Method</u>:<br />
1. Preheat oven to 170C & line muffin tray with cupcake liners.<br />
2. In a large bowl, sift all dry ingredients together (flour, cocoa, bicarb soda, baking powder). Add sugar & choc chips and mix all dry ingredients thoroughly.<br />
3. Mix all wet ingredients (oil, water, vanilla essence, vinegar) together.<br />
4. Pour wet ingredients into dry ingredients and mix thoroughly.<br />
5. Pour into cupcake liners. Fill till about 2/3 full.<br />
6. Bake in preheated oven for about 20 mins - 25 mins or until skewer inserted in centre of cupcake comes out clean.<br />
<br />
<b><u>Dark Chocolate Ganache Buttercream frosting</u></b> (optional, but note, this is not dairy-free)<br />
<u>Ingredients</u>:<br />
250ml whipping heavy cream<br />
400g dark eating chocolate (eg. Lindt 70% Cacao, I used Cadbury Old Gold Dark Chocolate - original)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJKRiHiDPvRzUMBNnEHS5cdczYMyWQ_QI9y7WpOrpEC1kqC-iNLbODsCGApSuRir0-sgciP114iXfG0XgHC55dvp97DfC_vpakE62lekRDeygE8bc1nu8JMUfaRW9kTCqL0UMGehZEtJE/s1600/IMG_2882.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJKRiHiDPvRzUMBNnEHS5cdczYMyWQ_QI9y7WpOrpEC1kqC-iNLbODsCGApSuRir0-sgciP114iXfG0XgHC55dvp97DfC_vpakE62lekRDeygE8bc1nu8JMUfaRW9kTCqL0UMGehZEtJE/s320/IMG_2882.JPG" width="320" /></a>250g unsalted butter (optional, but I added this as the ganache was not holding its shape, perhaps too much cream)<br />
<br />
<u>Method</u>:<br />
1. Coarsely chop dark chocolate into small pieces.<br />
2. Bring cream to a boil in a small saucepan.<br />
3. Remove from heat when bubbles subside and add chocolate, stir until smooth. Leave to cool.<br />
4. Cream butter until light. Add chocolate & cream mixture in and beat until well combined.<br />
5. Pipe onto cooled cupcakes.<br />
<br />
<u>Note</u>: If chocolate ganache buttercream is not holding its shape, refrigerate for a while until buttercream is firmer, then try piping again.<br />
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<br />Karenhttp://www.blogger.com/profile/04330349308502456214noreply@blogger.com0tag:blogger.com,1999:blog-2127978955542748004.post-12826887003062986462011-09-15T19:13:00.000+10:002011-10-04T20:19:14.124+11:00Taiwanese MooncakeMade: Wed, 14-Sep-2011<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTxv_suBGc5lcmiHeK1vcib28Vzl4B3xw-d-gZiFwOnIZZZ_ofXHVj775O1HPzbwCyCM9W5SUUBJzR3Wrnko69pb9zXkutwmpDlTKyP4INZQXuV689R43qfhPb4QbKDMIf3_BZKobUvXA/s1600/IMG_2855.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTxv_suBGc5lcmiHeK1vcib28Vzl4B3xw-d-gZiFwOnIZZZ_ofXHVj775O1HPzbwCyCM9W5SUUBJzR3Wrnko69pb9zXkutwmpDlTKyP4INZQXuV689R43qfhPb4QbKDMIf3_BZKobUvXA/s200/IMG_2855.JPG" width="200" /></a>This recipe was from Ruth Syn - thanks heaps! Love it & so do the children! I've made it just in time for Mid-Autumn Festival... Hopefully it'll last till the weekend, between me giving them away & the children (& hubby) popping them? LOL! </div>
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My sis reckons this tastes very similar or exactly like Tau Sar Pneah, which I intend to try out soon... the flaky skin on the outside is similar or same as Tau Sar Pneah, but filling is lin yung like moon cake... :-)</div>
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- Makes
approx 32 moon cakes (or 64 – 88 mini moon cakes)</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhznqfh_h_CSDDEgSfDudqFWnqgJVKbOmHhIJ99WrunLQkmglZ0qCV8ozYav6uTbY4FRZzYScJYug5XDZ0KnK0m0b2g86WguMMy_tAYFj2ER_W3kp7YgphGistyHG5ljXViyjsBLI8n60c/s1600/IMG_2771.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhznqfh_h_CSDDEgSfDudqFWnqgJVKbOmHhIJ99WrunLQkmglZ0qCV8ozYav6uTbY4FRZzYScJYug5XDZ0KnK0m0b2g86WguMMy_tAYFj2ER_W3kp7YgphGistyHG5ljXViyjsBLI8n60c/s200/IMG_2771.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Larger Mooncake<br />
made with Ruth!<br />
(my 1st time making)</td></tr>
</tbody></table>
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<b><u>Ingredients</u>:</b></div>
<br />
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1 – 1.5 kg Lotus Seed Paste (Lin Yung)<br />
(or <a href="http://karrimebub.blogspot.com/2011/10/tau-sar-piah-filling.html">Mung Bean Paste to make Tau Sar Piah</a>)</div>
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<b><u>Water Dough (Skin)</u>:<o:p></o:p></b></div>
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2 cups plain flour</div>
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½ cup water (room temp)</div>
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½ cup oil</div>
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<b><u>Oil Dough (Inner
layer)</u>:<o:p></o:p></b></div>
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1 ½ cups plain flour</div>
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½ cup oil</div>
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<b><u>Method</u>:</b></div>
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<ol start="1" style="margin-top: 0in;" type="1"></ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwNs8y9Zcf_Nb7kdDNe41i8GYcZBajbPSpNlcyhS_-my1AWgrK3wX31vxOXqDofh5usHevSCcDpEElEDPyAAIjp2X5RT8bdrf5uTDZ_ZPwD5an_TPTxFwkb-Umaq_mxF04xQk8VLJutA/s1600/IMG_2836.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwNs8y9Zcf_Nb7kdDNe41i8GYcZBajbPSpNlcyhS_-my1AWgrK3wX31vxOXqDofh5usHevSCcDpEElEDPyAAIjp2X5RT8bdrf5uTDZ_ZPwD5an_TPTxFwkb-Umaq_mxF04xQk8VLJutA/s200/IMG_2836.JPG" width="150" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxmU1I9NadeutNwoDb74M9crhhT5dwAlzRELJt7Y0czXPekfIrq_Nglpe4lyUYNqSSW2yjBpPZJD6O9OzRjLrNXv6vxo5Aw3-7uB2VKlUesj0KIHijCHcajzYZmISI2J5RCWuIS5ITy8/s1600/IMG_2823.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxmU1I9NadeutNwoDb74M9crhhT5dwAlzRELJt7Y0czXPekfIrq_Nglpe4lyUYNqSSW2yjBpPZJD6O9OzRjLrNXv6vxo5Aw3-7uB2VKlUesj0KIHijCHcajzYZmISI2J5RCWuIS5ITy8/s200/IMG_2823.JPG" width="150" /></a></div>
1. Mix & knead water dough ingredients together & leave to stand for approx 30 mins.<br />
2. Weigh out Lin Yung & roll into balls approx 30g per ball (or 15g - mini mooncake version: Note: 1.5kg lin yung yielded approx 88 mini balls).</div>
<div>
3. Portion
out water dough to approx 32 balls (or however many to match lin yung
balls – approx 12g per ball (or mini mooncake version it is 6g/ball).</div>
<div>
4. Portion out oil dough to approx 32 balls (or however many to match lin yung balls - approx 8g per ball (or mini mooncake version it is 4g/ball).<br />
5. Press
out to a thin layer the water dough portion. Put oil dough portion inside
& wrap with water dough portion to a little ball.</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi86noVvNEkw2nJR5E7yu97aQO14lzoja4z-NLXTAsWwfWAcnEfwOATKVc8p1WedS6tggmtQELUkEMsO0Kyl4vIhirdGstOYzChyUw11CJEGLp1Da458PsJxEPGFzSjn_JpPhe9rFVY0mA/s1600/IMG_2828.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi86noVvNEkw2nJR5E7yu97aQO14lzoja4z-NLXTAsWwfWAcnEfwOATKVc8p1WedS6tggmtQELUkEMsO0Kyl4vIhirdGstOYzChyUw11CJEGLp1Da458PsJxEPGFzSjn_JpPhe9rFVY0mA/s200/IMG_2828.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My children's play toys <br />
came in handy! :-)</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEqH_MP9Rmub6rSWMEb_o2CItmh4lhpoypvELVpoKI7r6pA42Rq1ZdWQxf4hrU9imCVgxnkjbtx3DKISbaGUYy4TujG8lchrtTD6MvSk6JCi1BNFEglZFWK1Ilbh0XntTILA08UTQykQ/s1600/IMG_2841.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEqH_MP9Rmub6rSWMEb_o2CItmh4lhpoypvELVpoKI7r6pA42Rq1ZdWQxf4hrU9imCVgxnkjbtx3DKISbaGUYy4TujG8lchrtTD6MvSk6JCi1BNFEglZFWK1Ilbh0XntTILA08UTQykQ/s200/IMG_2841.JPG" width="150" /></a></div>
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<div>
6. Flour
table top & rolling pin (optional, do if sticking, I did when making for first time, but subsequent times, I found that I didn't need too). 7. Roll out in 1 direction the mixed dough ball
to flat.<br />
8. Roll
back up into a sausage (like a swiss roll).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNlmz190WclV9kheB5sU1KjHNWeXcvrBjUj9moqJorTmZHEMHx0Xpv8k2aEmJteaiHA8fomWlkWW6soQKNcCMabYiD4VM2DuW77Ntdo2Eanq3gATTevv4WkdrV3nt3sk_VEYr81bHvyek/s1600/IMG_2844.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNlmz190WclV9kheB5sU1KjHNWeXcvrBjUj9moqJorTmZHEMHx0Xpv8k2aEmJteaiHA8fomWlkWW6soQKNcCMabYiD4VM2DuW77Ntdo2Eanq3gATTevv4WkdrV3nt3sk_VEYr81bHvyek/s200/IMG_2844.JPG" width="150" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWP-qxmeQ8s4jyvhgXyZM8BpycvqrE8WxYKWV31mSv9vZMZsVFEjo1J2RegQjiEr9MmgtgFatlXvFS2OaPxVc2HBI6q7tBcmW7DfG8s0rDnil1iEo-t3TxbEGNxk9gKJIEEA-M_hY9aZk/s1600/IMG_2842.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWP-qxmeQ8s4jyvhgXyZM8BpycvqrE8WxYKWV31mSv9vZMZsVFEjo1J2RegQjiEr9MmgtgFatlXvFS2OaPxVc2HBI6q7tBcmW7DfG8s0rDnil1iEo-t3TxbEGNxk9gKJIEEA-M_hY9aZk/s200/IMG_2842.JPG" width="150" /></a>9. Flour
table top & rolling pin again (optional - do if sticking).<br />
10. Put sausage roll standing top down &
press downwards, then roll back out again in 1 direction.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjmuas2Ki98-2Cx6wdHrrLMNzvS1-5Nfv4NvBtGI7m7Wlwk3hht_79V7YLmP6qryU0W0fZ3_h1HKYjKGSGFkV6G-sRtepBbeM-Ai3_5MuOQoOIOgzxDhgOS0ojZlfPifs-acau76D5Kg/s1600/IMG_2848.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjmuas2Ki98-2Cx6wdHrrLMNzvS1-5Nfv4NvBtGI7m7Wlwk3hht_79V7YLmP6qryU0W0fZ3_h1HKYjKGSGFkV6G-sRtepBbeM-Ai3_5MuOQoOIOgzxDhgOS0ojZlfPifs-acau76D5Kg/s200/IMG_2848.JPG" width="150" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzBAePNxcEoAf4afY26TG3SaiOi1IsSk79jSvGlRuD0GurzkAtJ3Czl8t2J7nw2-fCg2YrMlrcH1QYS9g4swHL-Q5joNAkWWR3J_nPoi1F-dmsqgxfk3suAhYwru27zut0dKfPkUuH4KQ/s1600/IMG_2847.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzBAePNxcEoAf4afY26TG3SaiOi1IsSk79jSvGlRuD0GurzkAtJ3Czl8t2J7nw2-fCg2YrMlrcH1QYS9g4swHL-Q5joNAkWWR3J_nPoi1F-dmsqgxfk3suAhYwru27zut0dKfPkUuH4KQ/s200/IMG_2847.JPG" width="150" /></a><br />
<div>
11. Put
a portion of lin yung into rolled out dough and wrap lin yung ball inside. (Note:Dough can be stretched to fit over lin yung ball.)</div>
<div>
12. Shape
into a ball & place on paper-lined baking tray.<br />
13. Do the
same for the rest of the ingredients.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFqEkxyR2aR-ALaV4wzrAmLzYrSoMFAFqqjQsy16Umy1em7EC2Tyb92WqHLy2IJdM93PyZ7ji3JOM_L8jg7fcXWWmc7GcVwV0Ft0peQjPA1uqT8hsqcNqL2uLg1pmUY2s-F2mbuf68GLs/s1600/IMG_2832.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFqEkxyR2aR-ALaV4wzrAmLzYrSoMFAFqqjQsy16Umy1em7EC2Tyb92WqHLy2IJdM93PyZ7ji3JOM_L8jg7fcXWWmc7GcVwV0Ft0peQjPA1uqT8hsqcNqL2uLg1pmUY2s-F2mbuf68GLs/s200/IMG_2832.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini Taiwanese Mooncake<br />
made by yours truly! :-)</td></tr>
</tbody></table>
<div>
14. Bake
at 170<sup>o</sup>C for 10 – 15 mins.</div>
<div>
15. Brush
with beaten egg. Sprinkle with sesame seeds. </div>
<div>
<br /></div>
<div>
16. Bake another 10 mins – 15 mins
till golden.<br />
<ol start="1" style="margin-top: 0in;" type="1">
<div style="text-align: left;">
</div>
</ol>
17. Cool
& store.<br />
</div>
</div>
Karenhttp://www.blogger.com/profile/04330349308502456214noreply@blogger.com0tag:blogger.com,1999:blog-2127978955542748004.post-18302071012230538112011-08-17T21:41:00.001+10:002011-08-18T17:59:57.770+10:00I-Scream, You-Scream, We all Scream for Ice-Cream...<b>8th Birthday Cupcakes: 17-Aug-2011</b><br />
<br />
I could not resist making these for my oldest birthday - for him to share with his fellow classmates! What a ball they must have had... and of course, I just HAD to share some pictures... & here they are... Yum Yum Yum!! It sure smelt GREAT as I was carrying them to his classroom!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCL7Inzbc9P8AY8u72PbkuMffmO45FKG2bBmtEiKSgQP_kW0AqlX-xTjVOXZApXz64AEE6jx4BPyRVTGDRsZs7oFvfatShClr2gl3EK3ona44RKeIxbXf3itK7RvA5gP-E_5AscDtpf8Q/s1600/DSC_0435.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCL7Inzbc9P8AY8u72PbkuMffmO45FKG2bBmtEiKSgQP_kW0AqlX-xTjVOXZApXz64AEE6jx4BPyRVTGDRsZs7oFvfatShClr2gl3EK3ona44RKeIxbXf3itK7RvA5gP-E_5AscDtpf8Q/s320/DSC_0435.JPG" width="212" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Opi91d7mpeRtwdl6LTkpWRTMqdaYekXQh2yz6pqyrrTYMYAmT4DoqhJjwRoRGmXYWolmrDSsFiwQK37H5aIkWGYrf0FL9BmOwPQBHhHDY-Xjuhi5A44vJ-q18BZZ-PmoSi0SwvF2ulo/s1600/DSC_0433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Opi91d7mpeRtwdl6LTkpWRTMqdaYekXQh2yz6pqyrrTYMYAmT4DoqhJjwRoRGmXYWolmrDSsFiwQK37H5aIkWGYrf0FL9BmOwPQBHhHDY-Xjuhi5A44vJ-q18BZZ-PmoSi0SwvF2ulo/s320/DSC_0433.JPG" width="128" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCL7Inzbc9P8AY8u72PbkuMffmO45FKG2bBmtEiKSgQP_kW0AqlX-xTjVOXZApXz64AEE6jx4BPyRVTGDRsZs7oFvfatShClr2gl3EK3ona44RKeIxbXf3itK7RvA5gP-E_5AscDtpf8Q/s1600/DSC_0435.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none;"></span></span></a><br />
<div class="separator" style="clear: both; text-align: left;">So what did I do to produce these cute cupcakes, I hear you ask... </div><br />
Well, I used my favourite <a href="http://glorioustreats.blogspot.com/2010/04/recipe-perfectly-chocolate-cupcakes.html">chocolate cupcake recipe</a> (any cupcake/cake recipe will work really...) & filled each cone 2/3 with the prepared cake batter & baked it at 180C for about 30 mins. I then made a <a href="http://karrimebub.blogspot.com/2010/09/attempts-at-cake-decorating-more-to.html">simple butter frosting</a> (but half the amounts of sugar - as I found it too sweet, if 4 cups were added in...) and coated the cupcakes with it. Retain the remainder frosting, as you will need it again.<br />
<br />
I then topped it with chocolate magic topping (what you would usually use on real ice-cream where the cold from the ice-cream will actually harden the chocolate), or you could make your own using this <a href="http://www.52kitchenadventures.com/2011/08/04/homemade-magic-shell-chocolate-sauce/">recipe</a>, which I have yet to try & if anyone does, let me know how good it is... but at least making your own means that there will be minimal preservatives, additives, etc... :-D. Anyway, I digress...<br />
<br />
Once topped with chocolate magic topping, using your icing bag, ice more buttercream on top of the chocolate topping (so that it resembles freshly piped whipped cream), sprinkle some 100s & 1000s on top, & top with an orange jaffa chocolate. Hopefully that doesn't sound too complicated! :-)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIm1XfXVoFJUlLyjDDbnCLLvM0lJYhK81bVeD4EEjdm1epdEcaQTSqFVx7q6WPWRdK1xo65poeW7ObdDHiuEO7vGUdEo8driQVjvytxWeYXtRwwyzrAxJ8RY-cqGM6c4cxba2EcyoA0a4/s1600/DSC_0434.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIm1XfXVoFJUlLyjDDbnCLLvM0lJYhK81bVeD4EEjdm1epdEcaQTSqFVx7q6WPWRdK1xo65poeW7ObdDHiuEO7vGUdEo8driQVjvytxWeYXtRwwyzrAxJ8RY-cqGM6c4cxba2EcyoA0a4/s320/DSC_0434.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i>Packed & ready to go to school... :-)</i></b></td></tr>
</tbody></table><br />
<div>Some inspirational sources when I was wondering how to do this & looking at pictures online to help...</div><div>(a) This one I thought was really cute... <a href="http://musiclovecupcakes.webs.com/apps/photos/photo?photoid=110635712">http://musiclovecupcakes.webs.com/apps/photos/photo?photoid=110635712</a></div><div>(b) <a href="http://tomkatstudio.blogspot.com/2010/03/cupcake-monday-super-cute-ice-cream.html">http://tomkatstudio.blogspot.com/2010/03/cupcake-monday-super-cute-ice-cream.html</a></div><div>(c) Totally love the presentation of this one... <a href="http://cakecentral.com/gallery/41286">http://cakecentral.com/gallery/41286</a></div><div><br />
</div><div>But if you do google & search for "ice-cream cupcakes" you will find tonnes of pictures... Really fun to do! ;-D And the kids will LOVE it... *hehe*</div><div><br />
</div><div>Thanks for reading & enjoy baking... :-D<br />
<br />
</div>Karenhttp://www.blogger.com/profile/04330349308502456214noreply@blogger.com0tag:blogger.com,1999:blog-2127978955542748004.post-55558578792821796742011-06-06T21:26:00.000+10:002011-06-06T21:26:35.323+10:00White Chocolate Chips, Cherries & Cranberries MuffinAfter School Snack & Dessert: 6-Jun-2011<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5A6QgmdnroQ5p6s-AjRz_BaZ1nCVGoJY3yTqM4985-j9xbVbJTSwzakgPHyb6TI6kkfSFjNLAqp2OhgWYR3ah-6YN7qC0awJVeA7jsPZFNnCa1BjgRz2FL1eOQJZQVD9ycB073pVm9Jc/s1600/IMG_2288.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5A6QgmdnroQ5p6s-AjRz_BaZ1nCVGoJY3yTqM4985-j9xbVbJTSwzakgPHyb6TI6kkfSFjNLAqp2OhgWYR3ah-6YN7qC0awJVeA7jsPZFNnCa1BjgRz2FL1eOQJZQVD9ycB073pVm9Jc/s200/IMG_2288.JPG" width="150" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi5CjiufkmUUHkbtUzV88pXtpbTbQW2scFn9gHP6fP1l1AxOVXq1xkFzlrlqX3QL2x9siGYSENAtZUCKKjmJf9m4EY2nbzSmO-RWMVZCNH5nJK4O2Oj8ccafPlwTMNGBS-GNYJKBvtH9I/s1600/IMG_2294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi5CjiufkmUUHkbtUzV88pXtpbTbQW2scFn9gHP6fP1l1AxOVXq1xkFzlrlqX3QL2x9siGYSENAtZUCKKjmJf9m4EY2nbzSmO-RWMVZCNH5nJK4O2Oj8ccafPlwTMNGBS-GNYJKBvtH9I/s200/IMG_2294.JPG" width="150" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYqdMbhxSgxQyh0n4WuI_jeg8nk6zUD8V6GIYVO_BPtOK9uQjxWXfP9uqqokzab3ToVCWwSFvvXVTj9Ua-A7dr1CRe9iqWURjBrAzIxx6q2ZcqxP1ocRFUhors29Y1yKIa_gw5xc5DZ8/s1600/IMG_2291.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYqdMbhxSgxQyh0n4WuI_jeg8nk6zUD8V6GIYVO_BPtOK9uQjxWXfP9uqqokzab3ToVCWwSFvvXVTj9Ua-A7dr1CRe9iqWURjBrAzIxx6q2ZcqxP1ocRFUhors29Y1yKIa_gw5xc5DZ8/s200/IMG_2291.JPG" width="200" /></a>So I've bought a huge bag of dried cranberries & a big bag of dried cherries from Costco on my first trip.. (oh & yes, decided join the Costco membership...) & have been wondering what to do with both bags... apart from just chomping them straight... so I decided to browse through google & found this recipe... silly me though forgot to note down the website it came from & as such, I can't remember where it originated from... so sorry about that... I think it might have been a emmm forum of some sort though for the life of me, I can't remember which forum it could be... *sigh*</div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3wyMrgdkrgO-_ypymZPnpNE6Uif1784-j6EWlNCZxe3VTYCgoXt4vSwksdDkklwqRUxQoOHddiU2mZSyoJnse_ixXYjNwaGiVXMIvHZKl8jMXy2X2lDst-M-tD6V5MvfaiUMCTR20hGM/s1600/IMG_2298.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3wyMrgdkrgO-_ypymZPnpNE6Uif1784-j6EWlNCZxe3VTYCgoXt4vSwksdDkklwqRUxQoOHddiU2mZSyoJnse_ixXYjNwaGiVXMIvHZKl8jMXy2X2lDst-M-tD6V5MvfaiUMCTR20hGM/s200/IMG_2298.JPG" width="150" /></a></div><b><u>Ingredients</u>:</b><br />
2 cups plain flour<br />
2/3 cups raw caster sugar<br />
3 tsp baking powder<br />
1/2 tsp salt<br />
1/4 cup sunflower oil<br />
1 egg - beaten<br />
1 cup low-fat lactose free milk (or any milk you have)<br />
3/4 cup white chocolate chips<br />
1/2 cup dried cranberries<br />
1/2 cup dried cherries<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipnud_HKjiMxwMe7Jan16w2vdiSMFixn2mPITXD21WJFWrGG95fSWgeVaLYbXhU635fmkkESqjbIqu44dzmQd1Y7WNX32vWRpJfl9LIFy4gkaA-g3RcckNrq3uPIWX8V43JCVWtj1maq0/s1600/IMG_2297.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipnud_HKjiMxwMe7Jan16w2vdiSMFixn2mPITXD21WJFWrGG95fSWgeVaLYbXhU635fmkkESqjbIqu44dzmQd1Y7WNX32vWRpJfl9LIFy4gkaA-g3RcckNrq3uPIWX8V43JCVWtj1maq0/s200/IMG_2297.JPG" width="150" /></a></div>2 cups boiling hot water<br />
<br />
<b><u>Method</u></b>:<br />
1. Soak dried cranberries & dried cherries in boiling hot water for about 15 mins to plump it back up again. Drain (water will not be used in recipe).<br />
2. Preheat oven to 180C.<br />
3. Mix all dry ingredients together (ie. flour, sugar, baking powder, salt, white chocolate chips).<br />
4. Add in oil, egg & milk. Mix well.<br />
5. Add in drained cranberries & cherries & mix well.<br />
6. Spoon into muffin trays till almost full.<br />
7. Bake at 180C for approx 25 mins till golden & cooked through.<br />
8. Remove & cool on cooling rack.Karenhttp://www.blogger.com/profile/04330349308502456214noreply@blogger.com0tag:blogger.com,1999:blog-2127978955542748004.post-54564513540105808962011-05-21T12:42:00.005+10:002011-05-21T18:08:47.109+10:00Farewell Dinner...Farewell Dinner: 20-May-2011<br />
<br />
I found this <a href="http://www.google.com.au/imgres?imgurl=http://media.cakecentral.com/files/thumbs/t_goodbye_cake3_821.jpg&imgrefurl=http://cakecentral.com/cake-decorating-ftopic-16640-next.html%26sid%3D277d9b3bd7edf1234035977b276848f5&usg=__f9oUQcM14EadGqarm4z-8esWqr4=&h=266&w=400&sz=27&hl=en&start=11&sig2=nYggIUcedSUt61NV8bz6_g&zoom=1&tbnid=PglPbIhjClHyVM:&tbnh=127&tbnw=169&ei=IBPXTfmbG4S6vwOb6sTBBw&prev=/search%3Fq%3Dgood%2Bbye%2Bcake%2Bpicture%26hl%3Den%26sa%3DX%26rlz%3D1T4ADFA_enAU418AU418%26biw%3D1105%26bih%3D449%26tbm%3Disch&itbs=1&iact=rc&dur=110&sqi=2&page=2&ndsp=10&ved=1t:429,r:2,s:11&tx=95&ty=48">cake idea</a> & wanted to try to reproduce it... & here this is the result, my version of it anyway (which is pretty close, I think... don't you... *hehe*)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2u7i3_bsqtG8VH2fCPZE5kWJlZceXI3DJIfdtSn5rk10TwG9DGBHyxeU9JnYt7IywihHfBdeHi1rw5sjRN1d5wK-72whRbnV0-9fSx5RHCIJUsGdsstKKMOMIUkclHMhBbVXObd1CWI8/s1600/DSC_0060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2u7i3_bsqtG8VH2fCPZE5kWJlZceXI3DJIfdtSn5rk10TwG9DGBHyxeU9JnYt7IywihHfBdeHi1rw5sjRN1d5wK-72whRbnV0-9fSx5RHCIJUsGdsstKKMOMIUkclHMhBbVXObd1CWI8/s320/DSC_0060.JPG" width="320" /></a></div><br />
Baked this cake to share with the lovely ladies (& hubbies who came too) of the FGA ladies' group who attended the farewell dinner for Aunty Breda & Uncle Koo... <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUlrCSHxtPH8MqS0w-3kQvi8djTThd2MvmtMlrGIWLs7juIBJ6gYX-CZRtLOHmtqJiIMnqmVByYjv8eYoxre70eJUumQYPBGPzZ0ZnH99bzFHaQyx0oQUMFMc6HXLrvVH2R4O0G2isJKA/s1600/DSC_0016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="187" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUlrCSHxtPH8MqS0w-3kQvi8djTThd2MvmtMlrGIWLs7juIBJ6gYX-CZRtLOHmtqJiIMnqmVByYjv8eYoxre70eJUumQYPBGPzZ0ZnH99bzFHaQyx0oQUMFMc6HXLrvVH2R4O0G2isJKA/s320/DSC_0016.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>We will miss you both greatly! Come back for visits soon!</em></td></tr>
</tbody></table><br />
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; clear: right; color: black; display: inline !important; margin-bottom: 1em; margin-left: 1em;">I baked </span><span class="Apple-style-span"><a href="http://glorioustreats.blogspot.com/2010/04/recipe-perfectly-chocolate-cupcakes.html"><span style="color: #993322;">chocolate cupcakes</span></a></span><span class="Apple-style-span"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"> and the </span></span><span class="Apple-style-span"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><a href="http://karrimebub.blogspot.com/2011/03/cotton-soft-japanese-cheesecake.html"><span style="color: #cc3300;">Asian cotton soft cheesecake</span></a> as the cake in the middle</span></span><span class="Apple-style-span"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;">. Both the cupcakes and the cheesecake was covered in </span></span><span class="Apple-style-span"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><a href="http://glorioustreats.blogspot.com/2010/02/cream-cheese-frosting-recipe.html"><span style="color: #cc3300;">Vanilla Butter Cream Cheese Frosting</span></a></span></span><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><span class="Apple-style-span"> that was absolutely yum... (btw, the chocolate version of this frosting placed ontop of the chocolate cupcakes will be the best ever combination!!) </span></span><br />
<br />
The farewell dinner was held at <a href="http://www.eatability.com.au/au/melbourne/mabrown-restaurant/">Ma Brown Restaurant</a>. Details as follows:<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ma Brown Restaurant</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Shop 6, 188-190 Belmore Rd, </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Balwyn 3103. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Tel: 9816 3755.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJvoTAGHX_yRY1GCaxN8a2kHnNdHZnFbYoYOGQUSTG3DLmxAuPuFtHowQNmjDNOMiugSDhMnHPJtvgQ7Q8EUDSFZR8J8P7TnExeExrd6l4Sp9iv8TVeLxraxenpAk6Bk-TlsduiFFVGQQ/s1600/DSC_0063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJvoTAGHX_yRY1GCaxN8a2kHnNdHZnFbYoYOGQUSTG3DLmxAuPuFtHowQNmjDNOMiugSDhMnHPJtvgQ7Q8EUDSFZR8J8P7TnExeExrd6l4Sp9iv8TVeLxraxenpAk6Bk-TlsduiFFVGQQ/s320/DSC_0063.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div> <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3yWDbHWsyqINnGozLPY-2xJmH3cLhZBugmgf8lt5UN1pzU7WyU1L02nirk3hsK4-DspNzgpVrP78dw68z67uNyoUY15wlh2T3-gc-16IRi5Tg2jJRtzIQLiRn9oMn7J2zo1Hh_MZpUZE/s1600/DSC_0079.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3yWDbHWsyqINnGozLPY-2xJmH3cLhZBugmgf8lt5UN1pzU7WyU1L02nirk3hsK4-DspNzgpVrP78dw68z67uNyoUY15wlh2T3-gc-16IRi5Tg2jJRtzIQLiRn9oMn7J2zo1Hh_MZpUZE/s320/DSC_0079.JPG" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>Cutting the cake...</em></td></tr>
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">We had a great time there. The company was great & the food was EXCELLENT! It isn't a big restaurant and can get awfully crowded so it would be good to call & make a booking if you wanted to dine there. Just a word of caution, they do try their best but they are rather understaffed so many times you'd need to help yourself to things like tea refills, etc. It is best to book & pre-order your dishes as well as they will take awhile to attend to you when the restaurant gets super busy. Their signature dish is the spicy quails which I've been told you'll have to order at least 3 days in advance but it was totally YUMMY!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidCfhpNyEAG_dwVdmrOQaZ1wXW4my2oXNIVHIYtbzAVVubhf6-Tv97RWzBf5e8PWLCIjf0176mBUtjNYOg6_yVx4sXomoigmsHSMrAjqXiAJcxKUl2kJa9CgMzb4zu8KDbhuvUM31iGfU/s1600/DSC_0081.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="132" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidCfhpNyEAG_dwVdmrOQaZ1wXW4my2oXNIVHIYtbzAVVubhf6-Tv97RWzBf5e8PWLCIjf0176mBUtjNYOg6_yVx4sXomoigmsHSMrAjqXiAJcxKUl2kJa9CgMzb4zu8KDbhuvUM31iGfU/s200/DSC_0081.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>The cake was transformed into a </em><br />
<em>"tears of joy" cake by A. Breda! :-)</em></td></tr>
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</div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQW3EAhEO_Eq0kdqpU489r0P6B_wcwK5Yhy2Z2fcEo1sFU04M8d7O6D6VzlKunPtSuSXsZHSXrcVAJCzBYQpsAX6ZN5R7NH7XOWFbaqUO6Ugx6SPeYE8EN4WUi38zC30JJ7ZqzgjtDiTI/s1600/DSC_0071.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQW3EAhEO_Eq0kdqpU489r0P6B_wcwK5Yhy2Z2fcEo1sFU04M8d7O6D6VzlKunPtSuSXsZHSXrcVAJCzBYQpsAX6ZN5R7NH7XOWFbaqUO6Ugx6SPeYE8EN4WUi38zC30JJ7ZqzgjtDiTI/s320/DSC_0071.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>FGA Ladies' Group with A. Breda & U. Hock Poo</em></td></tr>
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Here are pictures of what was ordered for that night...</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6FlBmDlBOuNAq_D1odaf9kvuwOEvwnazQ3yrR3M_BSpEokQWV0xaPQ1Ue39A9cbMCYmVbuzeljehb8Fnhc_AXqNCkui8Pl5b7WPRzlZHXoXP34vjofTsHsM5TvLKndawyMa-J1ZJTCp4/s1600/DSC_0030.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6FlBmDlBOuNAq_D1odaf9kvuwOEvwnazQ3yrR3M_BSpEokQWV0xaPQ1Ue39A9cbMCYmVbuzeljehb8Fnhc_AXqNCkui8Pl5b7WPRzlZHXoXP34vjofTsHsM5TvLKndawyMa-J1ZJTCp4/s320/DSC_0030.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>Specialty Spicy Quails - we ordered 2 each! Yummy!!</em></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR1dZc4u-1r4IC-tVTrDajj55JXadcY_cP-WhW04QW12XrqfUUtkmnGGhpbwRlmEP9OFs5xvSdd4uWPcoo3BHc-OeN68Vjb7nR1pAAa6vSqDpxhjQbqPiqMRQ0AePIX7eilAB0CHe39ao/s1600/DSC_0035.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><em><img border="0" height="212" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR1dZc4u-1r4IC-tVTrDajj55JXadcY_cP-WhW04QW12XrqfUUtkmnGGhpbwRlmEP9OFs5xvSdd4uWPcoo3BHc-OeN68Vjb7nR1pAAa6vSqDpxhjQbqPiqMRQ0AePIX7eilAB0CHe39ao/s320/DSC_0035.JPG" width="320" /></em></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>Yummy crispy duck... Mmmm... </em><br />
<em>(but help yourself to sauce coz we asked for plum sauce </em><br />
<em>& chillie oil too, both of which never came!)</em></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj93ukHj1or_7nqp3IFFqt7PfjI02Eunw4EjM4cGyGW4WdrRFd8udPCG8_sNZEzi_IOWLyphQoxzFwSk-cCXdw321QQ6BAXBv7vU54mNRo7DYpnVnYul_WQ2w6iT-UVGnq-I__W3fdZA4o/s1600/DSC_0037.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj93ukHj1or_7nqp3IFFqt7PfjI02Eunw4EjM4cGyGW4WdrRFd8udPCG8_sNZEzi_IOWLyphQoxzFwSk-cCXdw321QQ6BAXBv7vU54mNRo7DYpnVnYul_WQ2w6iT-UVGnq-I__W3fdZA4o/s320/DSC_0037.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>Braised Pig Trotter with Herbs</em></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZJwF9qq9Qe9GXqSw0OY_2NFxChe10E-X4PUm_cB5PZHA6O01zvdpI8Kdcgy8VAPtlYA5mq4iSlQBiNu0eV9KOoqitOv-ugU0Tkd0DALiaCtAImTBpJHAltTFmufIG8nlNbEINQ7jwPPA/s1600/DSC_0039.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZJwF9qq9Qe9GXqSw0OY_2NFxChe10E-X4PUm_cB5PZHA6O01zvdpI8Kdcgy8VAPtlYA5mq4iSlQBiNu0eV9KOoqitOv-ugU0Tkd0DALiaCtAImTBpJHAltTFmufIG8nlNbEINQ7jwPPA/s320/DSC_0039.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>Teow Chew Steam Fish</em><br />
<i>(sauce is slightly sourish because of the sour plums used)</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIxdQuHzzNjtBe_XG6-ar-4NRlMm8G2Qm0EMz2jCcPtmA-13LuC2xz_1V6-62RsOBbt4FdCmOaj-i5ST6Xp9HruBqHoINtYQygVUAN6eQliMJtWoJ37LX60Q_ja-W88Gz6jebzv550Wf0/s1600/DSC_0041.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIxdQuHzzNjtBe_XG6-ar-4NRlMm8G2Qm0EMz2jCcPtmA-13LuC2xz_1V6-62RsOBbt4FdCmOaj-i5ST6Xp9HruBqHoINtYQygVUAN6eQliMJtWoJ37LX60Q_ja-W88Gz6jebzv550Wf0/s320/DSC_0041.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>Sambal Long Beans - YUM!</em></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjPFhw2YXhUym0NgH1MgQemcSkNlfEnOqVQjVTHtGSymgZL552Tl_13ZaIJWCtD3tAEtKZRVHWLSla4RkSsNqMWYOm0A5-uutXB69-0Wf9_bByR6w0mIw7Ql68iJ6AYVCEFcsbR-EoNHs/s1600/DSC_0043.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjPFhw2YXhUym0NgH1MgQemcSkNlfEnOqVQjVTHtGSymgZL552Tl_13ZaIJWCtD3tAEtKZRVHWLSla4RkSsNqMWYOm0A5-uutXB69-0Wf9_bByR6w0mIw7Ql68iJ6AYVCEFcsbR-EoNHs/s320/DSC_0043.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>Prawns with special sauce</em></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLSILwnVXIMue8wbjI7MzwXSXHiFPEnWLLSF52eOOHN2MK7CZGOoD676c_8bn-VChnmaulmdBXn-qBc7f8CvP_tDLr0M1i3WUR0Eym_q4lw3zDT-yqvFEv_ZiquZcZO1kiVVTzeFan7W8/s1600/DSC_0044.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="154" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLSILwnVXIMue8wbjI7MzwXSXHiFPEnWLLSF52eOOHN2MK7CZGOoD676c_8bn-VChnmaulmdBXn-qBc7f8CvP_tDLr0M1i3WUR0Eym_q4lw3zDT-yqvFEv_ZiquZcZO1kiVVTzeFan7W8/s320/DSC_0044.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>And, just for the ladies who attended - </em><br />
<em>GUESS THE NAME OF THIS LAST DISH! </em><br />
<em>*hahahahaha*</em></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIgeag8tpf-i7cTWvLqtsJQ61N5Pg1ETi7Oa6XTlsuGCpt9EkLTtkP5mO59cUSiXtKkqyCIVaKCX33BLzlhmKaoS5oo1hlP8amAHWLnOzTdEndT8bTXuYmwLmON4hKk57cH_QnVupy65U/s1600/DSC_0086.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIgeag8tpf-i7cTWvLqtsJQ61N5Pg1ETi7Oa6XTlsuGCpt9EkLTtkP5mO59cUSiXtKkqyCIVaKCX33BLzlhmKaoS5oo1hlP8amAHWLnOzTdEndT8bTXuYmwLmON4hKk57cH_QnVupy65U/s200/DSC_0086.JPG" width="197" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>Red Bean Soup for Dessert...</em></td></tr>
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</div>Karenhttp://www.blogger.com/profile/04330349308502456214noreply@blogger.com3tag:blogger.com,1999:blog-2127978955542748004.post-7142122657978278012011-05-17T14:20:00.000+10:002011-05-17T14:20:17.515+10:00Birthday Soccer CakeBirthday Celebrations: 15-May-2011<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAhu5aQLxGWGqKWmVT4NYTV0NDmRltAsBLvzqivDo6io67_fHThyauRGFFfBco8YIJAugN_SPlAjapCY0537VNXqskataXfb0J0E_UjbRBgfhnoJZnem9DQZ_nvyZhYD5Zj_4QSSjSlK0/s1600/DSC_0025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAhu5aQLxGWGqKWmVT4NYTV0NDmRltAsBLvzqivDo6io67_fHThyauRGFFfBco8YIJAugN_SPlAjapCY0537VNXqskataXfb0J0E_UjbRBgfhnoJZnem9DQZ_nvyZhYD5Zj_4QSSjSlK0/s320/DSC_0025.JPG" width="320" /></a></div><br />
We celebrated little Josh's b'day yesterday with a little surprise birthday party... His mum, Mary was most delighted & happy... Yay! :-D Blessed Birthday little Josh... :-)<br />
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<tr><td style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWt738w6YpbI7D7uiau1cR2bWA_Ufz47n3uKd3X9xtjD74Qk5pJV0D3jbyVoUTFoaOIaVq381qU-yHgAdZrqW9Xtcblc6HFYrurUErWGqo8XN2ABx0Joh5Igs7NhzhH-UCfnP5UbqvJZ4/s1600/DSC_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWt738w6YpbI7D7uiau1cR2bWA_Ufz47n3uKd3X9xtjD74Qk5pJV0D3jbyVoUTFoaOIaVq381qU-yHgAdZrqW9Xtcblc6HFYrurUErWGqo8XN2ABx0Joh5Igs7NhzhH-UCfnP5UbqvJZ4/s200/DSC_0028.JPG" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcvuOxRYW_Fxhd5gJgPYVI5FAInjASMPj80quxD4Z2utxAYOSNYL1hqQI7acLUT6h1vmELLEUeXrJgFs9TfA0-L_ZmCLpuJ459PkFRlXy6xg-lzku5oTNUbyA7f6HPhpbgAkQPRO8Qs1U/s1600/DSC_0039.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcvuOxRYW_Fxhd5gJgPYVI5FAInjASMPj80quxD4Z2utxAYOSNYL1hqQI7acLUT6h1vmELLEUeXrJgFs9TfA0-L_ZmCLpuJ459PkFRlXy6xg-lzku5oTNUbyA7f6HPhpbgAkQPRO8Qs1U/s200/DSC_0039.JPG" width="200" /></a></div></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Yummy Caaakkkkeeee!!! :-)</i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc2M5I3sbVw85lIdaKBLVooyWMwCYrwGy_VwxwGZUCT3oPWAX6hSBHEeNCLCzW70bJmCG4fxNXVCG3X0pAw2NiP386_qZXdyHvUccewbhDyOw5B1pkY6c8BeyN5jq1Zrb2DVEl8tapfhI/s1600/DSC_0034.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc2M5I3sbVw85lIdaKBLVooyWMwCYrwGy_VwxwGZUCT3oPWAX6hSBHEeNCLCzW70bJmCG4fxNXVCG3X0pAw2NiP386_qZXdyHvUccewbhDyOw5B1pkY6c8BeyN5jq1Zrb2DVEl8tapfhI/s200/DSC_0034.JPG" width="200" /></a> </td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;">The most moist delicious chocolate cake</span></i></td></tr>
</tbody></table><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; clear: right; color: black; display: inline !important; margin-bottom: 1em; margin-left: 1em;">I baked the case (the green field) as a </span><span class="Apple-style-span" style="font-size: small;"><a href="http://glorioustreats.blogspot.com/2010/04/recipe-perfectly-chocolate-cupcakes.html">chocolate cake</a></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"> and the soccer ball as an </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><a href="http://karrimebub.blogspot.com/2011/03/cotton-soft-japanese-cheesecake.html">Asian cotton soft cheesecake</a></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;">. Both the base and the ball was covered in </span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><a href="http://glorioustreats.blogspot.com/2010/02/cream-cheese-frosting-recipe.html">Vanilla Butter Cream Cheese Frosting</a></span></span><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><span class="Apple-style-span" style="font-size: small;"> that was absolutely yum... (btw, the chocolate version of this frosting is absolutely the best ever!!) - Part of the frosting was dyed with green & yellow dyes to the right color, then used to cover the base of the cake followed by a healthy sprinkling of rough coconut shavings that had also been dyed with green & yellow dyes.The other part was left as is to cover the "white" part of the ball. The small amount left was dyed with black as dark as I dared go without altering the taste of the frosting resulting in a dark grey instead of a black. If black was absolutely necessary, try using gel or powdered coloring, the colors will be much more intense. The little flower rosettes that made up the soccer ball, giving it color & shape was done using a #5 tip on an icing gun...</span></span></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: left;"><tbody>
<tr><td style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSPqD58k1JPTY5rcMCa4W4QYG1n2x27Ns1wwtHtkNeLpjbbi1nCKKQke9ImkYBAs-r6WyGNssSIFWaq-KAKh9vjp5AfKO3YVWg0r49q1AKvoIdL37UWJ4pvrlzObiwNxeYilQGHA_A0Y/s1600/DSC_0036.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="127" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSPqD58k1JPTY5rcMCa4W4QYG1n2x27Ns1wwtHtkNeLpjbbi1nCKKQke9ImkYBAs-r6WyGNssSIFWaq-KAKh9vjp5AfKO3YVWg0r49q1AKvoIdL37UWJ4pvrlzObiwNxeYilQGHA_A0Y/s200/DSC_0036.JPG" width="200" /></a></div></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-size: x-small;">The Asian Cotton Soft Cheese Cake</span></i></td></tr>
</tbody></table></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><span class="Apple-style-span" style="font-size: small;"></span></span><div style="font-size: 13px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-size: small;">Contrary to belief, I had an absolutely great time decorating this cake! I find it relaxing & fun... *hehe* Thanks heaps Anne for providing me with yet another perfect excuse to bake & decorate more cakes... LOL!</span></div><div style="font-size: 13px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: small;"></span><br />
<span class="Apple-style-span" style="font-size: small;"></span></div><div style="font-size: 13px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-size: small;">Blessed Birthday to you once again Josh... We love you heaps! :-)</span></div><br />
<div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div></div>Karenhttp://www.blogger.com/profile/04330349308502456214noreply@blogger.com0tag:blogger.com,1999:blog-2127978955542748004.post-45598858345178646442011-05-16T20:16:00.001+10:002011-05-16T21:24:30.967+10:00Egg and Bacon Pies - Lunchbox Idea!Lunch Box: 11-May-2011<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96fWe0d0KTex0jfBvTqj6VYt4mO8PWR5bwTmnSg-Pj5kGiCfbqtKFRkmh5YBDfRCyES6Y7J4YGvNhqBVzbFF9d4I3qWU9zu7u8j-8-AmtOFKLXJwGiJj6gysKJiyWIOn6LSdZXfYe04o/s1600/IMG_2133.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96fWe0d0KTex0jfBvTqj6VYt4mO8PWR5bwTmnSg-Pj5kGiCfbqtKFRkmh5YBDfRCyES6Y7J4YGvNhqBVzbFF9d4I3qWU9zu7u8j-8-AmtOFKLXJwGiJj6gysKJiyWIOn6LSdZXfYe04o/s320/IMG_2133.JPG" width="240" /></a></div><br />
This is excellent for lunch boxes (& picnics) because they can be eaten cold too! :-) Plus my fussy daughter actually loves it! I'm shocked as she doesn't like eating hard boiled eggs on their own... Hmmm funnily enough though, my normally not fussy son doesn't like this... Odd...<br />
<br />
<b>Recipe from</b>: recipes+ mag, May 2011 issue, pg 15.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DtydEysDyHehUAtek_MsBWYQKoerMZsvHO0hsHJ0vMuUEWxatKjuxj-6WLLFC2CDLW1tr9ZJV_CBdwhnAysbcS7apoiTLW4iLjh_9i_3nqBYMmAeD0JGBIrDKrUWt4bnYaB0DM1G-lo/s1600/IMG_2143.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DtydEysDyHehUAtek_MsBWYQKoerMZsvHO0hsHJ0vMuUEWxatKjuxj-6WLLFC2CDLW1tr9ZJV_CBdwhnAysbcS7apoiTLW4iLjh_9i_3nqBYMmAeD0JGBIrDKrUWt4bnYaB0DM1G-lo/s200/IMG_2143.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Yummy... what's on the inside...</i></td></tr>
</tbody></table><b>To freeze</b>: Wrap, individually, in a double layer of plastic food wrap; freeze for up to 3 months.<br />
<b>Thaw:</b> in fridge overnight.<br />
<b>Reheat</b> pies on a baking tray covered with foil. Bake in an oven preheated to 180C/160C fan forced for 15 - 20 mins or until heated.<br />
<b>DIY idea</b>: Replace bacon with ham, salami or pastrami.<br />
<br />
Pies can be eaten cold and are great for picnics and packed lunches.<br />
<br />
Makes 8<br />
Preparation: 20 mins<br />
Cooking: 20 mins<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOifebL0biZi7AFKWxmqC1aPG9hmPBt2bBdNvn1rVRtQLfCR3U_G1QF3snjQwFa3D7X-R3RGoJlNXkY-b-N33O5JPqmZh3uXbuK_PbUlaCU9mgk4ussQxUdAx-2luy-0CbH6_Pgb2vPY/s1600/IMG_2136.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOifebL0biZi7AFKWxmqC1aPG9hmPBt2bBdNvn1rVRtQLfCR3U_G1QF3snjQwFa3D7X-R3RGoJlNXkY-b-N33O5JPqmZh3uXbuK_PbUlaCU9mgk4ussQxUdAx-2luy-0CbH6_Pgb2vPY/s200/IMG_2136.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>2nd batch I made 12 pies!!</i></td></tr>
</tbody></table><br />
<b><u>Ingredients</u>:</b><br />
2 sheets frozen shortcrust pastry, thawed<br />
3 bacon rashers, rind removed, finely chopped<br />
2/3 cup grated tasty cheese (I used mozzarella cheese)<br />
8 eggs, at room temp<br />
1 tbsp finely chopped flat-leaf parsley, to serve (optional)<br />
<br />
<b><u>Method</u>:</b><br />
1. Preheat oven to 200C/180C fan forced. Cut pastry into quarters (squares). Line 8 holes of a 12-hole (1/3 cup) muffin tray with pastry squares.<br />
2. Sprinkle bacon & cheese into pastry cases.<br />
3. Carefully crack 1 egg into each case.<br />
4. Bake for 20 mins or until egg is set & pastry is golden.<br />
<br />
<u>Optional extra</u>: Top with more cheese after 10 -15 mins of baking then carry baking till pastry is golden & egg set & cheese on top has melted.<br />
<br />
4 Remove from oven. Stand in tray for 5 mins, then carefully transfer to a wire rack to cool.<br />
<i>[If freezing freeze at this point, see tips above]</i><br />
<br />
5. Serve pies sprinkled with parsley.Karenhttp://www.blogger.com/profile/04330349308502456214noreply@blogger.com0tag:blogger.com,1999:blog-2127978955542748004.post-75192670642786267562011-05-16T18:54:00.000+10:002011-05-16T18:54:22.906+10:00Chicken Pasta Soup with Mozzarella ToastiesDinner: 10-May-2011<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD1qT9mYAMlQZSq1u-F58GifwrEEoWgxNzUzhWrupICqj2K22JossoT62PZCnDO7S8Jhw1CzYCbcTFLcFBgl6mGNZaXladDyh0eCwGTm5fRpmnpzNg2972M4TrCBbEBvZxl2f72olskII/s1600/IMG_2132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD1qT9mYAMlQZSq1u-F58GifwrEEoWgxNzUzhWrupICqj2K22JossoT62PZCnDO7S8Jhw1CzYCbcTFLcFBgl6mGNZaXladDyh0eCwGTm5fRpmnpzNg2972M4TrCBbEBvZxl2f72olskII/s320/IMG_2132.JPG" width="240" /></a></div><br />
My MIL has declared this the best ever chicken meatballs... so it has to taste pretty good, even though my daughter declared she didn't like it (I think it was the presence of onions & vegies that she didn't like, really... LOL!) They were really easy to make & tastes real nice too... without all the added yucky stuff you find in commercial chicken meatballs...<br />
<br />
<b><u>Recipe from</u>:</b> recipes+ mag, May 2011 issue, pg 13<br />
<br />
<b><u>DIY idea</u>:</b><br />
1. Replace meatballs with sausages. Trim ends from casings & squeeze meatball sized balls into pan.<br />
2. Use spaghetti instead of angel hair pasta.<br />
3. Process 1 slice day-old white bread for crumbs.<br />
4. Halve quantities if you have little freezer space.<br />
<br />
<u>Note</u>: If not freezing soup, omit step 3 below.<br />
<br />
serves 6<br />
Preparation: 30 mins<br />
Cooking: 15 mins<br />
<b><br />
</b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_XLozpyPNZ9QdC2D9FM9BeIuNHF1cILwQFp4irWdP9HjRU1j58BsTiht7nsT254w0firB5FEp67_ysWDqEOMN_soEVIE7_Bdxo42n8MYseHOe5IyOAs8bfUKE31hZoT6WOn2pKO7Jz34/s1600/IMG_2120.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_XLozpyPNZ9QdC2D9FM9BeIuNHF1cILwQFp4irWdP9HjRU1j58BsTiht7nsT254w0firB5FEp67_ysWDqEOMN_soEVIE7_Bdxo42n8MYseHOe5IyOAs8bfUKE31hZoT6WOn2pKO7Jz34/s200/IMG_2120.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Meatballs to be cooked</i></td></tr>
</tbody></table><b><u>Ingredients</u>:</b><br />
<b>For Chicken Pasta Soup:</b><br />
700g chicken mince<br />
1 clove garlic, crushed (or 1 tsp bottled garlic)<br />
1 large brown onion, finely grated (diced finely)<br />
Pinch chilli flakes (optional)<br />
3/4 cup soft fresh breadcrumbs (I used a wholemeal bun & processed it myself)<br />
1/4 cup finely chopped flat-leaf parsley, plus extra to serve<br />
1/3 cup freshly grated parmesan, plus extra to serve<br />
1 tbsp vegetable oil or olive oil<br />
1 litre (4 cups) salt-reduced chicken stock<br />
2 cups frozen vegetable mix<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5VcDgeIxbJZ5CXHOWTV240GscK4PQSu4GfOvYp6eJpjJVhg3Sqcs76aRoE_uqgrzFYfeElCf-cH28AgYSu7GUc_61k2fhAusQfK-t8oseJSMR9Ta_9Tph5Ciibc8YCS-OFJrufij4Uu4/s1600/IMG_2122.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5VcDgeIxbJZ5CXHOWTV240GscK4PQSu4GfOvYp6eJpjJVhg3Sqcs76aRoE_uqgrzFYfeElCf-cH28AgYSu7GUc_61k2fhAusQfK-t8oseJSMR9Ta_9Tph5Ciibc8YCS-OFJrufij4Uu4/s200/IMG_2122.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Meatballs cooked! Yum!</i></td></tr>
</tbody></table>100g angel hair pasta, broken into 6cm lengths<br />
<br />
<b>Mozzarella Toasties:</b><br />
12 thick slices white bread (I used Turkish buns cut into half)<br />
1 cup coarsely grated mozzarella cheese<br />
<br />
<b><u>Method</u>:</b><br />
<b>For Chicken Pasta Soup:</b><br />
1. Combine mince, garlic, onion, chilli, breadcrumbs, 1/4 cup parsley and 1/3 cup parmesan in a medium bowl. Mix well then shape heaped tablespoons of mixture into 36 balls.<br />
2. Heat oil in a large saucepan over moderately high heat. Add meatballs; cook and turn for 5 mins or until browned.<br />
3. Place stock in a large saucepan. Bring to the boil over moderate heat. Add vegetables. Reduce heat; simmer, uncovered, for 5 mins or until veggies are just tender. (If not freezing, go straight to step 5).<br />
4. <b><i>[TO FREEZE]</i></b> Layer rows of meatballs between sheets of baking paper in an airtight container; freeze (for up to 3 mths). To reheat, thaw meatballs and stock mixture in fridge overnight. Place stock mixture in a large saucepan.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5iCwHxi08YHgzuTXhMQNnAg3cbfJj-wOv0RhaAho9QhzZodm7RKl-i5nx5FcS87vMhthjB6NN6KUtY5OHxgIwOWo80FmSmeRd0JIotgpyjjHmfrDJOT3SX6IKamv6-4GW2BKBTBIXU0/s1600/IMG_2124.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5iCwHxi08YHgzuTXhMQNnAg3cbfJj-wOv0RhaAho9QhzZodm7RKl-i5nx5FcS87vMhthjB6NN6KUtY5OHxgIwOWo80FmSmeRd0JIotgpyjjHmfrDJOT3SX6IKamv6-4GW2BKBTBIXU0/s200/IMG_2124.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Finally all done! Dinner!</i></td></tr>
</tbody></table>5. Bring stock mixture to the boil over moderate heat. Add pasta; gently boil for 5 mins or until pasta is tender. Stir in meatballs; cook for 2 mins or until heated. Season. Remove from heat. Stir in extra parsley.<br />
6. Ladle soup into serving bowls. Sprinkle with extra parmesan. Serve with mozzarella toasties.<br />
<br />
<b>For Mozzarella Toasties:</b><br />
1. Preheat sandwich press (or grill).<br />
2. Sprinkle half the bread with cheese. Top with 1 remaining slice.<br />
3. Cook toasties in batches, in sandwich press for 2 - 3 mins or until mozzarella melts & bread is golden.Karenhttp://www.blogger.com/profile/04330349308502456214noreply@blogger.com0tag:blogger.com,1999:blog-2127978955542748004.post-48222714445984216342011-04-25T15:13:00.005+10:002011-04-25T22:16:09.553+10:00Zebra Butter Cake<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Afternoon Tea: 25-Apr-2011</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_QlDg9u7TZvQ9XIgFS32_yIXrvHifdiIKVzheTN3zI5i4qHZNvyatJ8fSW5RNOkRP8NBZrsN8uPn_odI6uIiG3KiSoHUqxFwmcznJod_C6BwK9NTRUfR92mYD_o-8F9z_0I4KLY_xhDA/s1600/IMG_2063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_QlDg9u7TZvQ9XIgFS32_yIXrvHifdiIKVzheTN3zI5i4qHZNvyatJ8fSW5RNOkRP8NBZrsN8uPn_odI6uIiG3KiSoHUqxFwmcznJod_C6BwK9NTRUfR92mYD_o-8F9z_0I4KLY_xhDA/s320/IMG_2063.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Well let's see here... My gf, Adeline posted a status on her FB account with this <a href="http://iammommy.typepad.com/i_am_baker/rainbow-cake/">rainbow cake</a> in mind... and me being me, I just couldn't help myself so I checked it out & so wanted to try it out *hahaha* but thought I should proceed to have a look at a few others for inspiration purposes... and found one from one of my fav bloggers, <a href="http://www.notquitenigella.com/2010/09/09/rainbow-cake/">Not Quite Nigella</a>. Reading her blog led me to her <a href="http://www.notquitenigella.com/2010/04/27/zebra-cheesecake/">zebra cheesecake</a> which I will do another time using the <a href="http://karrimebub.blogspot.com/2011/03/cotton-soft-japanese-cheesecake.html">japanese cheesecake recipe</a> I've found, tried & blogged about... but anyway, so I decided to a zebra version of the <a href="http://www.taste.com.au/recipes/19421/butter+cake">butter cake</a> that a friend (Viv Kwan) baked yesterday for our <a href="http://www.fgachinesechurch.blogspot.com/">FGA Chinese Church</a>... The straight butter cake she baked tasted very yum & was very cool indeed... hence, the Zebra butter cake inspiration was born - I had all the necessary ingredients *haha*...</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif; font-weight: bold; line-height: 16px;"><u>Ingredients</u></span><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif; font-weight: bold; line-height: 16px;"> (serves 12)</span><br />
<div class="module-content" style="line-height: 16px; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><ul style="list-style-type: none; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">250g unsalted butter, softened</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">1 cup raw caster sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">2 teaspoons vanilla essence</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">3 eggs</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">2 1/2 cups self-raising flour</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">2/3 cup milk (I used the usual Lactose free, low fat, Liddell's milk)</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">2 tbsp unsweetened cocoa powder (Homebrand)</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">icing sugar mixture, to serve (optional)</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></li>
</ul><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4wfdR5msXDsqzVBWouyr88AW3UyorqkA4wDQ01mD92YKuWmtNFngdl-OwrCk-6faWvwgX3h-5S72azomVxV2B9rTRoeuSc7Z_A_JTdaEYQsS-wn5bqWKbAIrDHAEJgw15wocGtUoYxIc/s1600/IMG_2059.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4wfdR5msXDsqzVBWouyr88AW3UyorqkA4wDQ01mD92YKuWmtNFngdl-OwrCk-6faWvwgX3h-5S72azomVxV2B9rTRoeuSc7Z_A_JTdaEYQsS-wn5bqWKbAIrDHAEJgw15wocGtUoYxIc/s200/IMG_2059.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Cake all done... will it look like a zebra?</i></td></tr>
</tbody></table><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><u>Method</u></span></span></div><div><div class="module recipe-method" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div class="module-content" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><ol id="method" style="list-style-position: inside; list-style-type: decimal; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="font-weight: bold; list-style-position: inside; list-style-type: decimal; margin-bottom: 10px;"><div style="display: inline; font-weight: normal; margin: 0px 0px 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 160°C fan-forced. Grease and line bottom of an non-stick 8cm-deep, 19cm - 23cm (base) round cake pan with baking paper.</span></div></li>
<li style="font-weight: bold; list-style-position: inside; list-style-type: decimal; margin-bottom: 10px;"><div style="display: inline; font-weight: normal; margin: 0px 0px 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Using an electric mixer, cream butter, caster sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.</span></div></li>
<li style="font-weight: bold; list-style-position: inside; list-style-type: decimal; margin-bottom: 10px;"><div style="display: inline; font-weight: normal; margin: 0px 0px 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Add eggs, 1 at a time, beating to combine until all eggs mixed in. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.</span></div></li>
<li style="font-weight: bold; list-style-position: inside; list-style-type: decimal; margin-bottom: 10px;"><div style="display: inline; font-weight: normal; margin: 0px 0px 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Separate the cake mixture into 2 parts. Add the cocoa powder to 1 lot and fold cocoa powder in until well mixed.</span></div></li>
<li style="font-weight: bold; list-style-position: inside; list-style-type: decimal; margin-bottom: 10px;"><div style="text-align: right;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6CL6A4X6j0p-cdYyJgx9SFlWp_DRubdteB9bXHFZNjWB0fBV0yka5fu4SjKchK60ie30GrPo2WjAdG465LFmsfPwq_VEdxPUb21NiD3P8PDXTzOTIbvlIz1P3YxG1_M3IsDvesLdUe48/s1600/IMG_2065.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6CL6A4X6j0p-cdYyJgx9SFlWp_DRubdteB9bXHFZNjWB0fBV0yka5fu4SjKchK60ie30GrPo2WjAdG465LFmsfPwq_VEdxPUb21NiD3P8PDXTzOTIbvlIz1P3YxG1_M3IsDvesLdUe48/s320/IMG_2065.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Zebra stripes = Success! Yay!! :-D</i></td></tr>
</tbody></table><div style="display: inline; font-weight: normal; margin: 0px 0px 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">Put tbsps of cream cake mixture into center of cake pan. Then add about 3 tbsp of chocolate mixture in the center of the cream mixture. Again, add 3 tbsp of cream mixture into center of choc mixture, etc. Keep doing this till all mixture has been used up. </span></div></li>
</ol><div><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">It is important that you do not tilt the cake pan. The batter will spread on its own. If it appears a bit thick, cut another baking paper the size of the cake base, then put on top of the batter to press batter down so that it spreads & reaches the sides of the cake pan.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;"><b>6.</b> Bake for approx 1 hour or until a skewer inserted into the center comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. Dust with icing sugar (I omitted this part). Serve.</span></div><div></div><div><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">This cake is rather versatile - </span></div><div><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">(a) if you want a normal butter cake, do the above but omit the part with the cocoa powder & just pour straight into a cake pan & bake. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">(b) Try grating the rind of a lemon or orange & adding it to the batter, followed with a couple of tbsp of lemon juice or orange juice, mix well & bake.</span></div><div><br />
<div><span class="Apple-style-span" style="font-family: Georgia, "Times New Roman", serif;">ENJOY!! My kids & hubby loved it... Hubby said was just right & perfect, I thought maybe perhaps the cake could be sweeter... </span></div></div><br />
</div></div><div class="module recipe-notes" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div class="module-content" style="margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><ul class="notes" style="list-style-type: none; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li><div style="margin: 0px 0px 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div></li>
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</ul></div>Karenhttp://www.blogger.com/profile/04330349308502456214noreply@blogger.com0tag:blogger.com,1999:blog-2127978955542748004.post-89760516774317181952011-04-15T21:20:00.001+10:002011-04-15T21:27:36.193+10:00Homemade Fish Balls & Yong Tau FooDinner: 15-Apr-2011<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5EQ5MvfDQ_eoeKXZTMPhIuI-jdZKK7XaPdXolginVgLN726VgsnheWbUP4ITtN7AnL4z7INHOUWPKuohAdB-jQ2T8mYpXcnM8ABnKVRMd-7r1sTtMcP61vqRLQpV8Nm_pFK4iRj-OFBo/s1600/IMG_1958.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5EQ5MvfDQ_eoeKXZTMPhIuI-jdZKK7XaPdXolginVgLN726VgsnheWbUP4ITtN7AnL4z7INHOUWPKuohAdB-jQ2T8mYpXcnM8ABnKVRMd-7r1sTtMcP61vqRLQpV8Nm_pFK4iRj-OFBo/s320/IMG_1958.JPG" width="320" /></a></div><br />
<br />
Finally successful with those fish balls... The first time I made these fish balls, I used my Barmix (stick blender) to blend the fish meat. However, I think I ended up "spoiling" the fish meat & when the fish balls were formed, they were not bouncy and ended up disintegrating when soaking in the salt water. Determined not to let that 1st bad experience damper my enthusiasm for home made fish balls, I went & bought Pike as recommended by my MIL... This time, I used the back of the knife to pound at the fish & then made those fish balls. They were a great success... Yay!! The pictures you see here are from my 3rd time making these fish balls but using the Spanish Mackeral fish instead... THE BEST!!! Yummy... :-) Totally ecstatic with the success of it... there was so much meat I made yong tau foo as well... sooo yummy! :-)<br />
<br />
Recipe adapted from: <a href="http://roseskitchen.wordpress.com/2007/08/13/homemade-fish-ball-soup/">Rose's Kitchen Blog</a><br />
<br />
<b><u>Ingredients</u>:</b><br />
800g Spanish Mackeral (scraped flesh only), I have also used Pike & its pretty good but not as meaty compared to Spanish Mackeral & with longer strands that can get tangled within the fish meat...<br />
<br />
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<tr><td style="text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwh9pp1dnTR9Pqj9zJGcRdNn0RQMZbbFKIdAQ_dc9UklTIBN6kaiyO0f__jI9EguB84hh-fe_74JWRM0Meo9iEEEDyfqbzD6K7nYRHfsQCMMmMfh9ZUlSyXYdB6qFrrPkHIcjNb0p5n18/s1600/IMG_1948.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwh9pp1dnTR9Pqj9zJGcRdNn0RQMZbbFKIdAQ_dc9UklTIBN6kaiyO0f__jI9EguB84hh-fe_74JWRM0Meo9iEEEDyfqbzD6K7nYRHfsQCMMmMfh9ZUlSyXYdB6qFrrPkHIcjNb0p5n18/s200/IMG_1948.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Fish paste after Method 6</i></td></tr>
</tbody></table><b>Solution A</b>: 2 tbsp water + 1/2 tsp salt<br />
<br />
<b>Solution B:</b><br />
100ml water<br />
1/2 tsp sea salt<br />
a dash of pepper<br />
1 tbsp cornflour<br />
<br />
<b><u>Method</u>:</b><br />
<div style="text-align: right;"></div>1. Clean fish, wipe dry and fillet with a sharp knife (I got the fish monger to fillet fish for me when I bought it).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn3r70-tsRkRvAMHy2q4pYZOXe_6FDDGuWi4gSa8hjH7wZ9wVUXTrYmlN78oYe7t3Qk02fyum-wCu_sfhW3pVTl9Fh_Yyp3vIswXSy4giCdDNgRibzTsbVrs1PSeXBes-9dqaIa2IXXFM/s1600/IMG_1954.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn3r70-tsRkRvAMHy2q4pYZOXe_6FDDGuWi4gSa8hjH7wZ9wVUXTrYmlN78oYe7t3Qk02fyum-wCu_sfhW3pVTl9Fh_Yyp3vIswXSy4giCdDNgRibzTsbVrs1PSeXBes-9dqaIa2IXXFM/s200/IMG_1954.JPG" width="148" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Method 8. Forming fish balls</i></td></tr>
</tbody></table>2. Scrape fish flesh from skin and bones using a soup spoon. Note, scrape in direction of "grain" from center point moving outwards.<br />
3. Place fish flesh on a wooden chopping board.<br />
4. Pound the flesh of the fish with the back edge (not sharp edge) of chopper knife until very fine & starting to stick together, adding the salt solution A a little at a time.<br />
5. Place the fish paste in a big bowl, stir in 1 direction until very sticky, adding solution B whilst stirring. You can add some chopped up spring onions, Chinese sausage, etc at this stage to add to the flavour of the fish ball.<br />
6. Take handfuls of the fish paste & throw or slap it against the sides of the bowl till the paste becomes springy.<br />
7. Grease hands & fingers with a little oil (I omitted this step & it was fine, just a little stickier, I guess).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX4PbzY1zUghxtOYDTJHSHrQEmi0-jzTg4SbX_ur8TWWmKmjMD4tW9kxoE6buNRAMb8gID3Fc8VolWN8c1IjfdmWRbDVAP-iTfuWfcmSi7UZ6Cpas_rqWUAhkNkftPXyn_xCoSUTcMaJI/s1600/IMG_1950.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX4PbzY1zUghxtOYDTJHSHrQEmi0-jzTg4SbX_ur8TWWmKmjMD4tW9kxoE6buNRAMb8gID3Fc8VolWN8c1IjfdmWRbDVAP-iTfuWfcmSi7UZ6Cpas_rqWUAhkNkftPXyn_xCoSUTcMaJI/s200/IMG_1950.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Fish Balls soaking!</i></td></tr>
</tbody></table>8. Take a lump of fish paste and gently squeeze paste out between thumb and index finger to form small balls.<br />
9. Scoop out the balls of fish paste with a spoon and drop them into a bowl of water salted with 1/2 tsp salt.<br />
10.Leave the fish balls to soak in salt water for at least 1/2 hr. (Note: If fish balls done correctly, it will not disintegrate in water! I have first hand experience in this as my 1st go was a total flop... LOL!).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ZZV-ZrWi3SQG9Z8dHuVP6li4ypjSFFWjSSYbtq2soJLMjbjm0lqJ_ZfHcl5GTHTNyGy3pMiIbcNZN-SSpG5XhmrZZ4PIbLePl6E_6m4E7vTOzbDY48bDJmqQ90YeJACWrj4g2USnx0k/s1600/IMG_1956.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ZZV-ZrWi3SQG9Z8dHuVP6li4ypjSFFWjSSYbtq2soJLMjbjm0lqJ_ZfHcl5GTHTNyGy3pMiIbcNZN-SSpG5XhmrZZ4PIbLePl6E_6m4E7vTOzbDY48bDJmqQ90YeJACWrj4g2USnx0k/s320/IMG_1956.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Yong Tau Foo anyone?</i></td></tr>
</tbody></table><br />
<br />
<br />
<br />
11. After fish balls have soaked in the water for 1/2 hr, boil some water & cook them, then enjoy with a bowl of noodles, stuff them into vegies to make yong tau foo or just on its own! :-) <br />
<br />
YUMMY!!!! And so much more nutrition for you and the kiddies compared to the store bought frozen ones...Karenhttp://www.blogger.com/profile/04330349308502456214noreply@blogger.com2tag:blogger.com,1999:blog-2127978955542748004.post-20485562913410662562011-04-14T22:47:00.001+10:002011-04-15T20:38:35.720+10:00Chocolate and Orange Hot Cross Buns<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Breakfast: 13-Apr-2011</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVyuvmTO0pHAt-tPq8ky2WmVN76LL8jTM70RL4WnA5BhkVfKev9tkco6Z7D-HIu2TtihJGMsKBXrocuvJG6cYGcJejpKxV7Fe7T6oH1BDFOAL4eoyAFPIZTGkv1ww7rFyO-UmtFyKWRKk/s1600/IMG_1941.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVyuvmTO0pHAt-tPq8ky2WmVN76LL8jTM70RL4WnA5BhkVfKev9tkco6Z7D-HIu2TtihJGMsKBXrocuvJG6cYGcJejpKxV7Fe7T6oH1BDFOAL4eoyAFPIZTGkv1ww7rFyO-UmtFyKWRKk/s320/IMG_1941.JPG" width="291" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Wanted to bake something today but just didn't know what... so off I went searching on the internet then I remembered during our chat last night after Boot Camp exercise that somehow hot cross buns came into the conversation and no, I had never made any before... hence resulting in some direction for my internet search... and my inspiration for tonight's baking for tomorrow's breakfast... LOL! My kids don't seem to like sultanas very much, so I searched for chocolate hot cross buns and found one with orange... Yummy... :-)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Blessed Easter Everyone! :-) Please stay safe on our roads this holidays yah... </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Recipe was adapted from 2 separate websites:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">(a) <a href="http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article5982542.ece">http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article5982542.ece</a></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">(b) <a href="http://womansday.ninemsn.com.au/food/everydayrecipes/994527/mini-choc-chip-hot-cross-buns">http://womansday.ninemsn.com.au/food/everydayrecipes/994527/mini-choc-chip-hot-cross-buns</a></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>Ingredients</u>:</span></b><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4uK-eTvA4pHQV9rbAHeWKcy0U1fgcLChzhDFOJ2OYiig6bCqBB2DZbJRgmQk2Mrx1MHP8cK5NNDrfB9wUh4tfiEBjWVCXFGYorBKj0GQgsCHX-Jt3m9UAGhZyb73iDiXgi9X9fDrqBI/s1600/IMG_1930.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4uK-eTvA4pHQV9rbAHeWKcy0U1fgcLChzhDFOJ2OYiig6bCqBB2DZbJRgmQk2Mrx1MHP8cK5NNDrfB9wUh4tfiEBjWVCXFGYorBKj0GQgsCHX-Jt3m9UAGhZyb73iDiXgi9X9fDrqBI/s200/IMG_1930.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Before Proving</i></td></tr>
</tbody></table><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For Hot Cross Buns:</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">500g White Wings plain flour</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tsp dried yeast</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp salt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp mixed spice</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">100g chocolate chips (preferable dark, but milk is OK too)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">50g sultanas (I didn't have this on hand, so I just substituted with more choc chips)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Zest of 2 navel oranges, finely grated (I used my zester to zest orange then used a pair of scissors to cut finer)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp honey</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 egg (lightly beaten)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">200ml warm water (I put freshly squeezed orange juice instead for a stronger orange flavor & it was divine)</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8abn_9PHsQRfHOpaT_RZ3odtDlmBi0zsoUKH3x8luU1qG2dZgyX56VW1D56maKUJl3js4YvD8fCk-IfAHYxa0wNr8jI7VenvrT6EXEIuJDkyUa3i_k6BVZsxiB7mwz29I8mvPf2sPKgg/s1600/IMG_1932.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8abn_9PHsQRfHOpaT_RZ3odtDlmBi0zsoUKH3x8luU1qG2dZgyX56VW1D56maKUJl3js4YvD8fCk-IfAHYxa0wNr8jI7VenvrT6EXEIuJDkyUa3i_k6BVZsxiB7mwz29I8mvPf2sPKgg/s200/IMG_1932.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>After Proving</i></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">100ml warm milk (I used low-fat lactose free milk)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">25g melted butter</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span><br />
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8qsE_YE79VMCSR0G92kP9_pqH2IP14Jd6ECUV6K9YOPO-AaRZPAQNsYlMrmsSKRHKdP2XDYuDRlPFua5bEcRiNkM_TN66IrcI_rBVqNvlr0OxYbiI3BOthxbQtIv9P-Kl4vhcbKT5h5g/s1600/IMG_1937.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8qsE_YE79VMCSR0G92kP9_pqH2IP14Jd6ECUV6K9YOPO-AaRZPAQNsYlMrmsSKRHKdP2XDYuDRlPFua5bEcRiNkM_TN66IrcI_rBVqNvlr0OxYbiI3BOthxbQtIv9P-Kl4vhcbKT5h5g/s200/IMG_1937.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Paste for crosses, I think... *hehe*</i></td></tr>
</tbody></table><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For Crosses:</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp plain flour</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp cocoa powder</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2-2.5 tbsp water</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For Glaze:</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup water</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp raw caster sugar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><u><br />
</u></b></span><br />
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>Method</u>:</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Sieve the flour into a large mixing bowl.</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9OI_FvZaR27p6etgRA56cDAWvcKJu0utz8H-E4UR1PBLWKrsTwL6kX6xpIsSyqoZZm03e44K3mZuNrHv-kzGxmgyBpr-axeIU2G_41kNNeLsR5EbJ7-ol1GrsS4BXbFmyq_WpJh5QyY/s1600/IMG_1934.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9OI_FvZaR27p6etgRA56cDAWvcKJu0utz8H-E4UR1PBLWKrsTwL6kX6xpIsSyqoZZm03e44K3mZuNrHv-kzGxmgyBpr-axeIU2G_41kNNeLsR5EbJ7-ol1GrsS4BXbFmyq_WpJh5QyY/s200/IMG_1934.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Before Crosses added</i></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Stir in the yeast, salt, mixed spice, sultanas, orange zest & chocolate.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Heat up the milk, add honey to it & stir till honey dissolved in hot milk then allow to cool to a warm temperature.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. Mix slightly warmed orange juice to milk mixture.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5. Mix egg & melted butter to the cooled milk & juice mixture.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6. Pour liquid into flour mixture then mix until it comes together into a loose dough. I used a spoon to help me do this initially, then when it came together, I used my hand to further mix it through.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">7. Knead for 5 minutes until a hand indentation pressed into the surface springs back straight away.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">8. Cover & leave in a warm place for about an hour or so until it has doubled in size. Preheat oven to 200Celsius.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">9. When doubled in size, lightly knead again to get rid of the air. Roll out into a sausage & cut off approx 10 portions. Roll these into balls & place onto a greased & floured baking tray. Cover again & leave for 20-30 mins until they double in size again.</span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnVB8N3wMYkSoFjqz46lZOIqsgB7vTiZJ6Q9RiqpSyQdTM2SB04xit3Vu0_QEpin4g_kcntkW7tRIrkSWDrJOvUuYh_x3oGkvm8aijn1bBcOWhN7AFJ4jLdpgs0o3pFMHcqB7i2Ck-5nM/s1600/IMG_1942.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnVB8N3wMYkSoFjqz46lZOIqsgB7vTiZJ6Q9RiqpSyQdTM2SB04xit3Vu0_QEpin4g_kcntkW7tRIrkSWDrJOvUuYh_x3oGkvm8aijn1bBcOWhN7AFJ4jLdpgs0o3pFMHcqB7i2Ck-5nM/s200/IMG_1942.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Enjoy spread with butter!</i></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">10. <b>Crosses:</b> In a small bowl, mix flour, cocoa & water to create a smooth paste. Pipe crosses on buns. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">11. Bake for 15 - 20 mins until golden brown & they sound hollow when tapped. Remove from oven.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">12. <b>Glaze: </b>In a small saucepan, combine water & sugar. Stir over low heat for 2 - 3 mins until sugar dissolves. Bring to boil, without stirring. Reduce heat & simmer 1 - 2 mins, until mixture thickens slightly. Brush over hot cross buns.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">13. Transfer to wire rack to cool.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Spread some butter on it & ENJOY especially (if possible) fresh out of the oven... Mmmm... yummy... :-) The orange citrus smell is divine... smells so so good... :-)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span>Karenhttp://www.blogger.com/profile/04330349308502456214noreply@blogger.com0tag:blogger.com,1999:blog-2127978955542748004.post-35278859451731453912011-04-13T08:07:00.000+10:002011-04-13T08:07:34.927+10:00Baked 5-Spice Chicken<span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Dinner: 8-Sep-2010, 13-Apr-2011</span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnA9LRcEHgKgV71uMnHSoKTqH9sQY7sJiDD1AfbgXazGbHR8uc-6LtKPK_Md04KNB0nWvD0vsVhyreGpGQbki1IhYB8yr9Iziv2JYWTx1l_3Hk8VEzsfjPSBi98FXDUC0r2AYzeJWeG0U/s1600/5-spice+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnA9LRcEHgKgV71uMnHSoKTqH9sQY7sJiDD1AfbgXazGbHR8uc-6LtKPK_Md04KNB0nWvD0vsVhyreGpGQbki1IhYB8yr9Iziv2JYWTx1l_3Hk8VEzsfjPSBi98FXDUC0r2AYzeJWeG0U/s320/5-spice+chicken.jpg" width="240" /></span></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"></span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;">Our dinner tonight... Yummy!! OK... I've done this recipe tonnes of times, & so decided to migrate it over from FB to my blog here instead... easier to access... :-) It really is yum... Will probably make it today too & see if I can take more photos as well - stay tuned for an update of photos (recipe is fine as is)... My kids love calling this "Mummy's KFC Chicken"... *haha* hopefully a bit healthier than the real KFC chicken... :-)</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;">Recipe from Super Food Ideas, September 2010 Issue, page 28, "Five Spice chicken and fried rice".</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><b><u>Ingredients</u>:</b></span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;">16 pieces of small chicken drumsticks (skin on)</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;">1/2 cup cornflour</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;">1 tbsp Chinese 5-spice powder</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;">1 tsp white pepper (Maybe put 1/2 tsp white pepper instead as my kids found it a bit peppery hot)</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;">2 tsp sea salt</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;">2 tbsp lemon juice (optional)</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><b><u>Method</u>:</b></span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;">1. Preheat oven to 220Celsius/200Celsius (fan forced).</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;">2. Place a wire rack over a large baking tray. (I used a table top convection oven/turbo boiler at about 170Celsius.)</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;">3. Using a sharp knife, cut slits in chicken (I didn't do this part).</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;">4. Combine cornflour, 5-spice powder, pepper & salt into a large snap-lock bag & mix well.</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;">5. Brush chicken with lemon juice. (I omitted this part as my family didn't like the lemon juice in a diff recipe).</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;">6. Spray lightly with oil.</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;">7. Place chicken 1 at a time in a snap-lock bag & seal bag. Toss to coat chicken & place chicken on wire-rack.</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;">8. Bake for 15 mins.</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"> </span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;">9. Spray chicken lightly with oil, turn chicken & spray other side lightly with oil.</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;">10. Continue cooking for another 15 mins or until golden & crisp and cooked through.</span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="border-collapse: collapse; color: #333333;"><br />
</span></span>Karenhttp://www.blogger.com/profile/04330349308502456214noreply@blogger.com0tag:blogger.com,1999:blog-2127978955542748004.post-14764501373748033112011-04-12T12:27:00.000+10:002011-04-12T12:27:56.091+10:00Mocha Mud CakeMorning Tea: 11-Apr-2011<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5ha8T4zPbD3nbqD9PADvSDd4L1w9ESgEHKDNawW6MjJ3xxIIKUYQX1cRBaNqXozahD1YrVsazM25R_pAwtGJlqoZKebgEvtVVMp0mzCORe_5V5eU51DLgVr8H7GQ82npOwRkM_XND7k/s1600/DSC_0080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5ha8T4zPbD3nbqD9PADvSDd4L1w9ESgEHKDNawW6MjJ3xxIIKUYQX1cRBaNqXozahD1YrVsazM25R_pAwtGJlqoZKebgEvtVVMp0mzCORe_5V5eU51DLgVr8H7GQ82npOwRkM_XND7k/s320/DSC_0080.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">Thanks HEAPS Lena for sharing this recipe with me & for allowing me to share it with the world... :-) The cake was absolutely yummy... :-) Not sure why my baking time is soooo long though compared to yours... but anyhow, still tasted absolutely yummy! I think I should go buy a tub of vanilla ice-cream, reheat the cake & serve it with a scoop if ice-cream... Ooooooo yummy... Will post a pic if I can get myself out of the house on this funny rainy day! *haha* The children seem to really love it! :-) Don't worry mummies, I used decaf coffee powder. ;-)</div><br />
<b><u>Ingredients</u>:</b><br />
<div style="text-align: right;"></div>3 eggs - lightly beaten<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiduKMi81tcpZ7wxqj2A5ZU-1xbuyxzRjEqgsA4EpoZGQuj96Q4g2kOt3EG2M7pakkvOEaAHzLPAKAldJ5In0hKWjVaUPWozAqaEkaUBQzfDFG0BhhPnRVjpoGCXhuSEjyIlez_RgGjWZU/s1600/IMG_1927.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiduKMi81tcpZ7wxqj2A5ZU-1xbuyxzRjEqgsA4EpoZGQuj96Q4g2kOt3EG2M7pakkvOEaAHzLPAKAldJ5In0hKWjVaUPWozAqaEkaUBQzfDFG0BhhPnRVjpoGCXhuSEjyIlez_RgGjWZU/s200/IMG_1927.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Lined bottom of non-stick tin</i></td></tr>
</tbody></table>7 fluid oz evaporated or fresh milk (I used Liddel's Lactose Free, Low Fat milk)<br />
7 fluid oz water<br />
7 fluid oz oil (I used sunflower oil)<br />
<br />
13 oz raw caster sugar<br />
3 oz cocoa powder<br />
1.5 tsp decaf nescafe powder (I put 3 - 4 tsp for a stronger coffee taste)<br />
6 3/4 oz plain flour<br />
2 tsp soda bicarb<br />
<br />
<div style="text-align: right;"></div>(<u>Note</u>: I replaced plain flour & soda bicarb for just 6 3/4 oz White Wings Self-raising flour instead.)<br />
<br />
<b><u>Method</u>:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjItx9I8twYGYVgFHlU_OPjV-PwQfeGCDrL_pIUU5cxaKhGU1GoSDvREKUpIVAP9q6ZguhkqpQUqRRZGKygiWAlFssrTpuUfsl4R0SH2ZJyN7qwDkauH1PhC8uR2a9j17xSttellRr4ND4/s1600/DSC_0073.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjItx9I8twYGYVgFHlU_OPjV-PwQfeGCDrL_pIUU5cxaKhGU1GoSDvREKUpIVAP9q6ZguhkqpQUqRRZGKygiWAlFssrTpuUfsl4R0SH2ZJyN7qwDkauH1PhC8uR2a9j17xSttellRr4ND4/s320/DSC_0073.JPG" width="212" /></a>1. Preheat oven to about 150Celsius.<br />
2. Line the base of a non-stick 23cm cake tin with baking paper.<br />
2. In a large bowl, hand mix with a large mixing/serving spoon, all dry ingredients together.<br />
3. Using the same spoon, mix all liquid ingredients together.<br />
4. Slowly pour liquid ingredients into the dry ingredients a little at a time, mixing it well with the same spoon. Don't be shocked, when all liquid ingredients have been mixed with dry ingredients, the end result is quite watery.<br />
5. Pour into cake tin. Turn oven up to 180Celsius. Put cake tin straight into oven (my mum reckons this is the way to prevent the top of the cake from cracking, it seems to have worked!).<br />
6. Bake at 180Celsius for 45 mins until center is cooked - test with a skewer. If skewer poked in center comes out clean, cake is cooked, if still sticky in the center, increase baking time by 10 min increments until center of cake is cooked throughly (I had to bake mine for about 1.5 hrs - I guess different ovens bake differently?).<br />
7. Use a spatula to release sides of cake from tin then invert onto a rack & remove paper from cake. Cool.<br />
8. When completely cooled, dust cake with icing sugar for a nice finish.<br />
<br />
<b><u>Serving suggestion</u>:</b><br />
Serve cake as is, or warm cake slightly in microwave for about 5 - 10 secs on high, serve with a dollop of whipped cream or a scoop of vanilla ice-cream.Karenhttp://www.blogger.com/profile/04330349308502456214noreply@blogger.com0tag:blogger.com,1999:blog-2127978955542748004.post-71013951005821769972011-04-09T21:00:00.000+10:002011-04-09T21:00:32.338+10:00Orange Poppy Seed Chiffon Cake<div class="separator" style="clear: both; text-align: center;"></div>Date: 9-Apr-2011<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgThqjKF98oCgV-GswazDAq9-RHrz1P_7vFeBjqGi1TNLq-qtMNqU-n_sXmrgdBBUn5Wyhh7uMz1SZNATAHONIll77pm0B0xpcc1slKDjsWCIdhHpYzfc4WHms1_vnZkUvdNRf-JYPvcQ/s1600/IMG_1914.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgThqjKF98oCgV-GswazDAq9-RHrz1P_7vFeBjqGi1TNLq-qtMNqU-n_sXmrgdBBUn5Wyhh7uMz1SZNATAHONIll77pm0B0xpcc1slKDjsWCIdhHpYzfc4WHms1_vnZkUvdNRf-JYPvcQ/s200/IMG_1914.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNyHh2NURKnvoGBHVmlIMd9tjmvLMyQ1okH9D6U3y6Se49SATihUv3hRtXKbxt-y4ZgqkoCvA2O9Wv_KlqlJ3mbPxsMHaKop379eh4Eb1eF8VeOVH_xd4db4o8p2D0gQCxalsdhbX6SQ/s1600/IMG_1916.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNyHh2NURKnvoGBHVmlIMd9tjmvLMyQ1okH9D6U3y6Se49SATihUv3hRtXKbxt-y4ZgqkoCvA2O9Wv_KlqlJ3mbPxsMHaKop379eh4Eb1eF8VeOVH_xd4db4o8p2D0gQCxalsdhbX6SQ/s200/IMG_1916.JPG" width="150" /></a></div><br />
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A lot of this recipe has been taken from the <a href="http://karrimebub.blogspot.com/2010/09/pandan-chiffon-cake.html">Pandan Chiffon cake recipe</a> as I used the same recipe to do this cake, so don't mind, but you will find similar wordings.<br />
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The Orange Poppy Seed Chiffon cake tasted yummy - It really is nice & soft with that touch of crunch from the poppy seeds... Mmmmm...... Great with a nice hot cuppa!<br />
<div style="text-align: right;"></div><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 15px;"><u><span class="Apple-style-span" style="font-family: inherit;">Ingredients</span></u><span class="Apple-style-span" style="font-family: inherit;">: </span></span><br />
<span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"></span></span><br />
<span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy3ndz2fCoyGAFXZH3DJlCCyNQeSpa_W8oSWM0eh-1HEc_NGg3SXZB5pbFLtxJBactZHg2bJ9x9IXdURfryp6UC7lufk_8z4r9hK1jTZfWDlUYYJlVHpNUZQQCgwSqIWVmuYUnEsKuCIs/s1600/IMG_1909.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy3ndz2fCoyGAFXZH3DJlCCyNQeSpa_W8oSWM0eh-1HEc_NGg3SXZB5pbFLtxJBactZHg2bJ9x9IXdURfryp6UC7lufk_8z4r9hK1jTZfWDlUYYJlVHpNUZQQCgwSqIWVmuYUnEsKuCIs/s200/IMG_1909.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Zesters are the best things!</i></td></tr>
</tbody></table><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"></span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">In 2 separate bowls:</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="font-family: inherit;"><br />
<span class="Apple-style-span" style="color: #333333; line-height: 15px;"><u><span class="Apple-style-span" style="font-family: inherit;">Bowl A</span></u></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">:</span></span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">6 x egg yolks</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"></span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"></span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">2oz (liquid oz) corn or canola oil (I used olive oil)</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">2.5oz raw caster sugar</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">5oz self-raising flour</span></span><br />
<span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"></span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: black; line-height: normal;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">2oz (liquid oz) freshly squeezed orange juice</span></span></span><span class="Apple-style-span" style="color: black; line-height: normal;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"></span></span></span></span></span><br />
<span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: black; line-height: normal;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"></span></span></span><span class="Apple-style-span" style="color: black; line-height: normal;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">zest of 1 orange</span></span></span></span></span><br />
<span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: black; line-height: normal;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"></span></span></span></span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;">1/4 cup poppy seeds</span><br />
<div style="text-align: right;"></div><div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3Eqrrm06vjK3unViDSabz1HH3aSD5IfXf6m0AL9GmYKR5_221xROwQs82OSWyE7bCwmiRVgHJzvny6O7dhldCaB1vg6m_0AV8w4CxAOWIfs1RFgNCTfYwKAG25Hzv4DXtCaO9xw2Ycw/s1600/IMG_0996.jpg" imageanchor="1" style="clear: right; color: #cc3300; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3Eqrrm06vjK3unViDSabz1HH3aSD5IfXf6m0AL9GmYKR5_221xROwQs82OSWyE7bCwmiRVgHJzvny6O7dhldCaB1vg6m_0AV8w4CxAOWIfs1RFgNCTfYwKAG25Hzv4DXtCaO9xw2Ycw/s200/IMG_0996.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; padding-bottom: 8px; padding-left: 8px; padding-right: 8px; padding-top: 8px; position: relative;" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>White, Stiff & Glossy!</i></td></tr>
</tbody></table><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: black; line-height: normal;"><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><u>Note</u>: I used Navel Oranges for juice & zest.</span></span></span></span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><u><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></u></span><br />
<span class="Apple-style-span" style="color: #333333; line-height: 15px;"><u><span class="Apple-style-span" style="font-family: inherit;">Bowl B</span></u><span class="Apple-style-span" style="font-family: inherit;"> (cake beater bowl):</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">- <u>Important note</u>: make sure this bowl has absolutely NO GREASE on it... wash it in super hot soapy water if necessary!!</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">6 x egg whites</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">2.5oz caster sugar</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 tsp salt</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 tsp cream of tartar</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><u><span class="Apple-style-span" style="font-family: inherit;">Method</span></u><span class="Apple-style-span" style="font-family: inherit;">: </span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="font-family: inherit;"><br />
<span class="Apple-style-span" style="color: #333333; line-height: 15px;">1. I have bought some nice new heavy duty non-stick cake tins & do not need to oil/grease them. (alternative: use normal cake tin but line with baking paper - paper must rise higher than cake tin, as this cake will rise high or use a deep non-stick cake tin but just line the base to make it easier to remove cake from tin).</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"></span></span><br />
<span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIbVDFXcC17e4WBajdHEJJqyvuUaHP9LQWeBeNUvx42eu7-E4lml8VQL6xxDAscVVShE5TrsPDGazyLEUE3Qxd9LkoGlYExRpJywqPrmwnCYb9VdQZ9EcHwSKHEoJCiCnhhhlIZjuboa8/s1600/IMG_1911.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIbVDFXcC17e4WBajdHEJJqyvuUaHP9LQWeBeNUvx42eu7-E4lml8VQL6xxDAscVVShE5TrsPDGazyLEUE3Qxd9LkoGlYExRpJywqPrmwnCYb9VdQZ9EcHwSKHEoJCiCnhhhlIZjuboa8/s200/IMG_1911.jpg" style="cursor: move;" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Egg Yolk Mixture - well mixed!</i></td></tr>
</tbody></table><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">2. Mix all ingredients in Bowl A (egg yolk mixture) using a spoon or fork. Make sure it has been mixed well! Then set aside.</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">3. Using a cake beater, whisk ingredients in Bowl B (egg white mixture) until white, stiff & glossy. Do a test: put bowl of beaten egg white upside down, if correct consistency, nothing moves, egg white remains in bowl. If as you're putting bowl upside down, egg white moves, it has not been beaten enough.</span></span><br />
<span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">4. Take 2-3 spoonfuls of egg white & mix into the egg yolk mixture to thin the egg yolk mixture slightly.</span></span><br />
<span class="Apple-style-span" style="color: #333333; line-height: 15px;"></span><br />
<span class="Apple-style-span" style="color: #333333; line-height: 15px;">5. SLOWLY fold egg yolk mixture INTO egg white mixture.</span><br />
<span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">6. Pour mixture into Chiffon Cake Tin & smooth top of cake.</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">7. Bake at 150Celsius for 1 hr or till skewer comes out clean.</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="color: #333333; line-height: 15px;">8. Cool cake in tin upside down until completely cool before removing from tin. </span><br />
<span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
<u>Alternatives</u>:</span></span><br />
<span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">Instead of 2oz = orange juice, zest of an orange & poppy seeds, try:</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"></span></span><br />
<span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"></span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">(a) <a href="http://karrimebub.blogspot.com/2010/09/pandan-chiffon-cake.html">Pandan Chiffon Cake</a></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0FeqxOTeqWkDhNPoLFgna80sGja7TsRKfdHGHfMCEo4SpfwEGCuyU8eGMU9bN7F9N6pAkM-uqIhfhjclUrXjH3mXP292p3zA9er2pldOuVyHAay-eiqqBa-Ip-_tTqx4QAUfZX_oI9fY/s1600/IMG_1919.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0FeqxOTeqWkDhNPoLFgna80sGja7TsRKfdHGHfMCEo4SpfwEGCuyU8eGMU9bN7F9N6pAkM-uqIhfhjclUrXjH3mXP292p3zA9er2pldOuVyHAay-eiqqBa-Ip-_tTqx4QAUfZX_oI9fY/s200/IMG_1919.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Enjoy!</i></td></tr>
</tbody></table><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">(b) 2oz = Lemon Rind, a few squeezes of lemon juice & make up the rest of the weight with milk (separately otherwise milk may curdle) - then pour separately into egg yolk mixture.</span></span><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 15px;"><br />
</span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"></span></span><span class="Apple-style-span" style="color: #333333; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">(c) Add 25g black sesame seed powder to a liquid measuring cup, then pour & mix in low fat soy milk up to the 2oz level.</span></span><br />
<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 15px;"><br />
</span></span>Karenhttp://www.blogger.com/profile/04330349308502456214noreply@blogger.com0tag:blogger.com,1999:blog-2127978955542748004.post-38739940415433812652011-04-09T18:43:00.002+10:002011-04-09T18:49:30.346+10:00Birthday Golf CakeBirthday Cake: 2-Apr-2011<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheR_w9kLHA4sdvWgUpKjbrgFIP0aaJyqPjVhj0HkuNd-_ehYOJTSaL5C0pqR419OBFoJ9iJHpKb2rYBZcVdheoL00F6fVPEWKFDoem3rz5DNWUkAZ8IyRgpxeu4JE_S_5h1Voy54j5in4/s1600/DSC_0090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheR_w9kLHA4sdvWgUpKjbrgFIP0aaJyqPjVhj0HkuNd-_ehYOJTSaL5C0pqR419OBFoJ9iJHpKb2rYBZcVdheoL00F6fVPEWKFDoem3rz5DNWUkAZ8IyRgpxeu4JE_S_5h1Voy54j5in4/s320/DSC_0090.JPG" width="320" /></a></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjggKMlzObJDNAmRJ6IJ384pYR3Vo3CekbgyV-Wp21bEwaWfPtR7RgeBMFhl1hyphenhyphenSlqSHoiNdjgb06eGM31cAydpgQtCaDSDMHDyovqU7lECdlAU2oDOwRRIypzhg8OR8L5vG2TjbPKLjPU/s1600/IMG_1905.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjggKMlzObJDNAmRJ6IJ384pYR3Vo3CekbgyV-Wp21bEwaWfPtR7RgeBMFhl1hyphenhyphenSlqSHoiNdjgb06eGM31cAydpgQtCaDSDMHDyovqU7lECdlAU2oDOwRRIypzhg8OR8L5vG2TjbPKLjPU/s320/IMG_1905.jpg" width="126" /></a></div><div>Decorated this cake for a friend & I thought I'd show some pics of it... Inspiration for the decoration came from this <a href="http://www.parenting.com/article/how-to-make-a-golf-birthday-cake">parenting website</a>.</div><div><br />
</div><div>My mum baked the massive chocolate walnut liquor cake... :-) </div><div><br />
</div><div>I used:</div><div>(a) rough dried shredded coconut (not the fine one & not the fresh one either) - for grass dyed green using green & a bit of yellow food colouring</div><div>(b) egg roll biscuits (from the Asian Grocery Shop) - crushed up for sand</div><div>(c) red coloured Strapz - for the flag</div><div>(d) small skewer - for the flag pole</div><div>(e) 1 large chocolate melts - for the hole</div><div>(f) 3 Lindt golf balls (bought from SweetAs)<br />
(g) <a href="http://www.marthastewart.com/254652/sprinkles-strawberry-frosting">Strawberry Frosting</a> (which my mum said was the wrong frosting to use... Ooopsss) - dyed bluish for water - pictured doesn't look too blue & it wasn't, I think I had to put more blue into it next time, oh well! & green for the grass green where the flag pole is.</div><div><br />
</div></div>Karenhttp://www.blogger.com/profile/04330349308502456214noreply@blogger.com0tag:blogger.com,1999:blog-2127978955542748004.post-10833916849458520002011-04-01T22:43:00.020+11:002011-04-02T20:57:03.538+11:00Birthday Purse CakeDate: 31-Mar-2011<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJVkb5w90CTobQ5q7j3zLMaqWbCMTUzEK7XX6PJmK_uk2qguGTtmjYk5f23zU81a_gfZN5CufrgQOmjYpw3fSLX0Ib51awEpyCQhjtvXKPSDz6f3dY5syJJ867if2_wsZRE5yW76xbEM/s1600/Purse+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJVkb5w90CTobQ5q7j3zLMaqWbCMTUzEK7XX6PJmK_uk2qguGTtmjYk5f23zU81a_gfZN5CufrgQOmjYpw3fSLX0Ib51awEpyCQhjtvXKPSDz6f3dY5syJJ867if2_wsZRE5yW76xbEM/s320/Purse+cake.jpg" width="240" /></a></div><br />
Blessed Birthday Mum!! :-D We celebrated mum's birthday at <a href="http://www.formosahouserestaurant.com.au/">Formosa House Chinese Restaurant</a> (Add: 86 Springvale Rd, Nunawading). Food there was excellent especially that fish that was recommended to us... yum yum!! My hubby has helped me to label the types of food we ordered! LOL!<br />
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OK not sure what's happening with the arrangement of the photos here... but here they are anyway...<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggoK-syzbmeLbBRMVSNyX0AhwvWsRU4uqB387lYNi1kOFOHXt46etGAJ5kn5OxquYa1blKoL76sFHFW7sA2_DWMzKklA8OdbjMHzqGDEyAVutDpeTcxQVosF3Rw4CZzNy79XmeZD1qBJI/s1600/DSC_0058.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggoK-syzbmeLbBRMVSNyX0AhwvWsRU4uqB387lYNi1kOFOHXt46etGAJ5kn5OxquYa1blKoL76sFHFW7sA2_DWMzKklA8OdbjMHzqGDEyAVutDpeTcxQVosF3Rw4CZzNy79XmeZD1qBJI/s200/DSC_0058.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Canton Pork Ribs</i></td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMnuo3PurdcgjWmAXrTQcy1nbRB-Nb4ESeijGJ6Syp4S73BfrRzUMl2NtRtJIWZ_rNGn9hpXLypO2DgrZiMUc1m6cUbd0nkVeak6C5_Yv8n8WEir0Y891YypEDDf9HepMTtOlLO8hmnUA/s1600/DSC_0054.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="124" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMnuo3PurdcgjWmAXrTQcy1nbRB-Nb4ESeijGJ6Syp4S73BfrRzUMl2NtRtJIWZ_rNGn9hpXLypO2DgrZiMUc1m6cUbd0nkVeak6C5_Yv8n8WEir0Y891YypEDDf9HepMTtOlLO8hmnUA/s200/DSC_0054.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Crispy Chicken</i></td></tr>
</tbody></table><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXdeNSyuzHPdkV2PREfhgf-SQUxjAmHyprSC1itKgaQqhx0fnRG3_XT8bLmsnZhcXQJECjajGJWESdb4Ha3Px2iRdJ8_07z70W_v2hyZ_4XB0CM2SZwmqfdERRNwgf-qul2WCq2MzdtY/s1600/DSC_0056.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXdeNSyuzHPdkV2PREfhgf-SQUxjAmHyprSC1itKgaQqhx0fnRG3_XT8bLmsnZhcXQJECjajGJWESdb4Ha3Px2iRdJ8_07z70W_v2hyZ_4XB0CM2SZwmqfdERRNwgf-qul2WCq2MzdtY/s200/DSC_0056.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Sizzling Mongolian Lamb</i></td></tr>
</tbody></table><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFT_L1WJ0Ll79tvUnKQ2uSlIoOTP7VeCqsYSbVQMoUFmotc-rWIGfKqRffUCf4bd_XXnRLvfQLplo549ZdTgZFQckfHQ5gOI8LAgbzwP5xWW87VOIlm3NshLLAMLpFqv8xpOjfNN-JwA/s1600/DSC_0057.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="96" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFT_L1WJ0Ll79tvUnKQ2uSlIoOTP7VeCqsYSbVQMoUFmotc-rWIGfKqRffUCf4bd_XXnRLvfQLplo549ZdTgZFQckfHQ5gOI8LAgbzwP5xWW87VOIlm3NshLLAMLpFqv8xpOjfNN-JwA/s200/DSC_0057.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Spicy Salt Deep Fried Fish</i></td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBR4x99sKN2pvUB0Yl6BChCGaayLNPyfy486lD3Fs0TEgjcJtE1X6BzOUXZQ7mnTTkkhan3cFGK8HMMQQR1juH3o6zK92Xg5IW8ikRjZ-1cBYH4B66VgBIXcBQ0RIG-w9Gw6Ro6HSoBlo/s1600/DSC_0052.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="102" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBR4x99sKN2pvUB0Yl6BChCGaayLNPyfy486lD3Fs0TEgjcJtE1X6BzOUXZQ7mnTTkkhan3cFGK8HMMQQR1juH3o6zK92Xg5IW8ikRjZ-1cBYH4B66VgBIXcBQ0RIG-w9Gw6Ro6HSoBlo/s200/DSC_0052.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Yummy food!!</i></td></tr>
</tbody></table><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvmGn8QkPVBaeko6V7zf8BKUuV9HppFjyNpNFXqSL7Ft18CV19M0DAikChxjq9TnsJMLQFGPAf-bujqb8BeM7EgJXIiVCu0xuI0-e4AApfs61IsqGC98QNurl1iFdQohN8cFcPVwO8LRc/s1600/DSC_0055.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvmGn8QkPVBaeko6V7zf8BKUuV9HppFjyNpNFXqSL7Ft18CV19M0DAikChxjq9TnsJMLQFGPAf-bujqb8BeM7EgJXIiVCu0xuI0-e4AApfs61IsqGC98QNurl1iFdQohN8cFcPVwO8LRc/s200/DSC_0055.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Combination Tofu Hot Pot</i></td></tr>
</tbody></table>Baked the usual <a href="http://karrimebub.blogspot.com/2011/03/japanese-strawberry-shortcake.html">Japanese Strawberry Shortcake</a> then covered it with the same frosting I used for the <a href="http://karrimebub.blogspot.com/2011/03/birthday-robot-cake.html">Birthday robot cake</a>.<br />
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The idea was inspired by this website: <a href="http://www.parenting.com/article/how-to-make-a-purse-cake">http://www.parenting.com/article/how-to-make-a-purse-cake</a>.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD7Ht4BgBlcJaenXeKUCApvPsVE3cu4iW571RBLl-ihIe_-fnUvwt2Q-BhEvQOwXkmWtvKi9b5XNFkdlp88sqXRbAf_io9Q6VGF88Zjs-05h6s1UPIu0Tm27WaF-0kPlk0qBrofWmX_Vk/s1600/DSC_0073.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD7Ht4BgBlcJaenXeKUCApvPsVE3cu4iW571RBLl-ihIe_-fnUvwt2Q-BhEvQOwXkmWtvKi9b5XNFkdlp88sqXRbAf_io9Q6VGF88Zjs-05h6s1UPIu0Tm27WaF-0kPlk0qBrofWmX_Vk/s200/DSC_0073.JPG" width="132" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Ooopsss! Candles burnt the handles!</i></td></tr>
</tbody></table>I used:<br />
(a) for handles: long twisted marshmallows - cut into 2 long pieces (you can buy them at the sweet section of BigW in ForestHill, VIC. It took a ridiculously long time just to find the long marshmallows... one of those where you remember seeing them somewhere but can't quite remember which shop it was, so you end up visiting many shops to find it & finally find it in the very last shop...).<br />
(b) for flower petals: normal white marshmallows - cut into 3<br />
(c) for center of each flower: Malteesers<br />
(d) for leaves: Spearmint leaves - cut into 2 (can be found in Target)<br />
(e) for buttons on side of bag - brown M&Ms<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDSEY73IseuI9uH2K98XaXSSALZfB2Dw28wUf1mSsiXAYKlnOZhMUzv5RngXy5l4I0qoUQ4q_VI_nk42bY-DEROnykn2ja-6ABMAQLtAcb9EisRwskGNs934bjtr7yPWbtGwJ1foUC3vo/s1600/DSC_0079.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDSEY73IseuI9uH2K98XaXSSALZfB2Dw28wUf1mSsiXAYKlnOZhMUzv5RngXy5l4I0qoUQ4q_VI_nk42bY-DEROnykn2ja-6ABMAQLtAcb9EisRwskGNs934bjtr7yPWbtGwJ1foUC3vo/s200/DSC_0079.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Cake anyone?</i></td></tr>
</tbody></table><br />
I sprinkled pink 100s & 1000s at bottom just for added fun... & made a colorful border on the cake plate, using the left-over M&Ms.<br />
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<u>Note</u>: Do not put candles near the handles, as you can see, those marshmallow handles burn easily!<br />
<div class="separator" style="clear: both; text-align: center;"></div>Karenhttp://www.blogger.com/profile/04330349308502456214noreply@blogger.com0tag:blogger.com,1999:blog-2127978955542748004.post-45976599776324744842011-03-21T13:13:00.008+11:002011-05-21T18:16:39.200+10:00Cotton Soft Japanese Cheesecake<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Dessert: 15-Mar-2011</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOY6imA4ACrQslKUZkbn4Jd19FaoHG4mc8XjgrshYTz_b2DORepJbmJidZkGyZ6yxT40cbMbt6KHU_SBPYjkvkrmsMzE4iIpfS_EbhW4-XbP51LNlWBu3lUVajzkWrxbNYqnSKtx_j5Eg/s1600/DSC_0231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOY6imA4ACrQslKUZkbn4Jd19FaoHG4mc8XjgrshYTz_b2DORepJbmJidZkGyZ6yxT40cbMbt6KHU_SBPYjkvkrmsMzE4iIpfS_EbhW4-XbP51LNlWBu3lUVajzkWrxbNYqnSKtx_j5Eg/s320/DSC_0231.JPG" width="243" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This cheesecake really lives up to its name... being very very soft & cotton-y.... :-) Its texture is more like a light sponge cake, not the heavy baked or refridgerated cheesecakes...</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Recipe obtained from <a href="http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/2312/Recipe.cfm">Diana's desserts website</a>.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">50g/2 oz. butter </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">250g/9 oz. low fat Philadelphia cream cheese </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">100 ml/3 fluid oz. low fat fresh milk or full fat (35%) cream (I preferred using lactose free low fat milk but for a more creamy texture, use full fat cream)</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">140g/5 oz. raw caster sugar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp. salt </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp. cream of tartar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 egg whites </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 egg yolks</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp. lemon juice </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">60g/2 oz. cake flour /superfine flour </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">20g/1 oz. cornflour (cornstarch) </span><br />
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<tr style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><td style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWPR4_pRLHp1wa6Mla7wmWZqEAoFx9SlJYGN6450zsf8PHMfsx-mXCD2uxF4hrdxLGor9Z2lu-Vqfq1go14ajHAHlJvNIxnJ50W0O5loHKIYLJX-gSUkXERSn-nnjiWX-xxrQMseXrSmk/s1600/Lighthouse+cake%252C+biscuit+%2526+pastry+SRF.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWPR4_pRLHp1wa6Mla7wmWZqEAoFx9SlJYGN6450zsf8PHMfsx-mXCD2uxF4hrdxLGor9Z2lu-Vqfq1go14ajHAHlJvNIxnJ50W0O5loHKIYLJX-gSUkXERSn-nnjiWX-xxrQMseXrSmk/s200/Lighthouse+cake%252C+biscuit+%2526+pastry+SRF.gif" width="124" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><u>Note</u>: I used Anchor Lighthouse cake, biscuit & pastry self-raising flour. This is a specialty flour that makes cakes much lighter as it contains less protein. </span></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Admittedly, I have not tried using normal self-raising flour, and so don't know if it makes a huge difference. I might do that one day when I'm desperately wanting to eat this cake and have run out of this flour but can't be bothered to go out to buy a box of it... LOL!</span></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Instructions</b>: </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. Whilst mixture is cooling, in a separate bowl, mix well, egg yolks and lemon juice. Add cooled cream cheese mixture to egg yolk mixture.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Fold in the flour and the cornflour into the yolk mixture.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. Whisk egg whites with cream of tartar until foamy. Add in the sugar and salt and continue beating until egg whites are stiff & glossy.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5. Put 2 - 3 spoons of egg white mixture into egg yolk mixture & mix well. Egg yolk mixture should lighten & not be as heavy.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6. Gently fold in 1/2 of egg yolk mixture into egg white mixture until well mixed. Gently fold in remaining 1/2 of egg yolk mixture into egg white mixture until well mixed.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrqJfjloaVx8rOWRZpB6HXKxQOwbLaHKkcB7libd51yf0z741EOuv-7q0Prp8RSHPClSYMCgk32PpewxOlTtuZnK_ckcZmc-V1rPdeUlZVGRuAt3zSWAj1nJ-Pv51cA2XhIQsgGKiE1T4/s1600/DSC_0232.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrqJfjloaVx8rOWRZpB6HXKxQOwbLaHKkcB7libd51yf0z741EOuv-7q0Prp8RSHPClSYMCgk32PpewxOlTtuZnK_ckcZmc-V1rPdeUlZVGRuAt3zSWAj1nJ-Pv51cA2XhIQsgGKiE1T4/s200/DSC_0232.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>1 slice is never enough! Yum!</i></td></tr>
</tbody></table><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">7.Pour into an 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">8. Bake cheesecake in a water bath for 1 hour 10 minutes to 2 hours or until set and golden brown at 160 degrees C (325 degrees F). </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>Note</u>: I tried & it works, putting into a approx 23cm with paper lined base, non-stick round cake tin & baking at 170C in a water bath for about 1.5 hours... hence lessening the baking time - nice!</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For a nice variation, add 1 tbsp black sesame seed powder.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Makes 1 (8-inch) cheesecake, 12 servings.</span></td></tr>
</tbody></table>Karenhttp://www.blogger.com/profile/04330349308502456214noreply@blogger.com0tag:blogger.com,1999:blog-2127978955542748004.post-64703959214255851522011-03-19T11:20:00.009+11:002011-03-21T12:36:28.429+11:00Birthday Robot Cake<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Birthday Cake: 19-Mar-2011</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHLkl5jHuqtohdHSsMldC11n0bHsLtrUyadxTXh374rZLTFYYjAzY-KwmzDQ2S8PCcgXSHX7Gb-ENfQ8T-hkk7m542muey-BN26nAziAlg7pCdkah0XTLD6qyyZnmPMbOIaY_mGYNTOs/s1600/robot+cake+with+candles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHLkl5jHuqtohdHSsMldC11n0bHsLtrUyadxTXh374rZLTFYYjAzY-KwmzDQ2S8PCcgXSHX7Gb-ENfQ8T-hkk7m542muey-BN26nAziAlg7pCdkah0XTLD6qyyZnmPMbOIaY_mGYNTOs/s320/robot+cake+with+candles.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Made this cake as a special request from a friend, Karen for her son, Seth... Enjoyed baking & creating it... Blessed 8th Birthday Seth!</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Robot cake idea was copied from here: <a href="http://au.wrs.yahoo.com/_ylt=A0S0zu6.739NOQwAy6UW5gt./SIG=121dc2rg0/EXP=1300258878/**http%3a//www.kulturblog.com/2009/07/robot-cake/" target="_top" title="blocked::http://au.wrs.yahoo.com/_ylt=A0S0zu6.739NOQwAy6UW5gt./SIG=121dc2rg0/EXP=1300258878/**http://www.kulturblog.com/2009/07/robot-cake/">http://www.kulturblog.com/2009/07/robot-cake/</a></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Karen's blurb:</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiudWTURhRq25MqRYgcZ86aBbZ03ibBt5MQLIC7sKrBsJ7IkOUclYSy3o_nhEFzakvaQKuliu_bWqYqM8hBP6J30ztL26GpjaumiJLKlx_07LE1E7Db_muQYZxM4TA_bkhvhUL-kP-MOXA/s1600/seth+blowing+out+candles.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiudWTURhRq25MqRYgcZ86aBbZ03ibBt5MQLIC7sKrBsJ7IkOUclYSy3o_nhEFzakvaQKuliu_bWqYqM8hBP6J30ztL26GpjaumiJLKlx_07LE1E7Db_muQYZxM4TA_bkhvhUL-kP-MOXA/s200/seth+blowing+out+candles.jpg" width="133" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Karen, the cake was a BIG hit! The kids went crazy over the lollies and icing (of course!), the adults really liked the strawberries and the vanilla sponge. We all had seconds! :) I still hv the robot's head in my fridge and slowly savouring it! Absolutely delicious! Sponge cake was just right, not too dry. Even tho strawberries were a little sour, I thot it went well with the icing. Personally, icing was a little too sweet for my liking tho.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A HUGE thank you for doing this. Seth loved it! We weren't allowed to eat its head! but a few days' time, he'll soon realise its gone! ha! You did very well with decorating the cake. Its exactly what I wanted..colour, lollies deco and the mashmallows...all turned out well, even the last minute chopping board! :P Overall a fantastic job well done. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7kVjygpmR5beIKem5d4xX5XRqqMOtfbCKkkFIUQLh7B4uZ7MxZ6z3KlXX-xEq-VSqjfC6bP8u326HApkjyImDa_5rA2b_va-GcAQSWw0s1BMXtcnM8QSov_wIgg6zjuy2BtPHHjIU7dw/s1600/robot+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7kVjygpmR5beIKem5d4xX5XRqqMOtfbCKkkFIUQLh7B4uZ7MxZ6z3KlXX-xEq-VSqjfC6bP8u326HApkjyImDa_5rA2b_va-GcAQSWw0s1BMXtcnM8QSov_wIgg6zjuy2BtPHHjIU7dw/s200/robot+1.jpg" width="150" /></span></a></div><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>Cake & Filling Recipe</u>: </span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The cake was made using the recipe I blogged about just before, the <a href="http://karrimebub.blogspot.com/2011/03/japanese-strawberry-shortcake.html">japanese strawberry shortcake</a>. I doubled the recipe & baked it in 2 tins, a 7" & an 8" square tin, lining just the bottom of the tin with baking paper & sprayed some oil onto it. When cake has cooled completely, cut cake horizontally twice, so that you end up with 3 layers of cake.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The filling was also the same recipe as in the japanese strawberry shortcake recipe complete with fresh cream & strawberries! :-)</span><br />
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>Coloured Frosting Recipe</u>:</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The colored icing on the outside was made using <a href="http://www.marthastewart.com/recipe/candace-nelson-strawberry-frosting">Martha Stewart's Sprinkles Strawberry Frosting</a>.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I made 2 lots of frosting using 500g unsalted butter & put 4 tbsp strawberry puree instead (as I did not want it too pink) & 6 cups of pure icing sugar. After frosting was prepared, I measured out about 1 cup of frosting & added about 1/4 tsp of color that I needed (except for the black, where I used 1/8 tsp - as I want grey not charcoal! LOL!). </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIkh_gKIBeTYax5XwaPDkb8GxSGcVyIUlihI-5F2Ol8W7J68YzkVKi142iETJ1OlQ57ILzTOyg4L9cqto2toglv2Lz9xIOmh5eXFSW8-VkYeIEwEpshMhOSu652DOPjRZBQ69TFYv5KAI/s1600/robot+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIkh_gKIBeTYax5XwaPDkb8GxSGcVyIUlihI-5F2Ol8W7J68YzkVKi142iETJ1OlQ57ILzTOyg4L9cqto2toglv2Lz9xIOmh5eXFSW8-VkYeIEwEpshMhOSu652DOPjRZBQ69TFYv5KAI/s200/robot+3.jpg" width="150" /></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The blue required about 3 - 4 cups of frosting, whilst the green & grey only required 1 cup of frosting each.</span><br />
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup strawberries, cut small & blended into puree (you will need 4 - 6 tbsp of this strawberry puree)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">500g unsalted butter</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 pinches of sea salt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 cups pure icing sugar, sifted</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp vanilla essence</span><br />
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Method:</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. Process strawberries using a barmix or blender until pureed.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. In the bowl of an electric mixer, beat together butter & salt on medium to high speed until light & fluffy (butter changes to a lighter color & lighter consistency).</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Reduce speed & slowly add icing sugar. Beat until well combined.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4. Add vanilla & strawberry puree (save any remaining strawberry puree for another use). Mix until just blended. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5. Do not over mix or frosting will incorporate too much air. Frosting consistency should be dense & creamy, like ice-cream. (Although I like my frosting to be a little lighter so I actually beat it mine a little more).</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghxi7290eSwQQ7Em20ePwbyKqfK3hxTHTimQ9WlRGzc5RFVtwT2ooBTCu8Mz5imFmblCKuveLDMXJs3TVeE3zbZL5OC-IpuUUt17XJYlABO2pigLJ3RP2L7vSNU9SulfYlmLKACMuTrrE/s1600/Pascall%2527s+mega+marshmallows.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghxi7290eSwQQ7Em20ePwbyKqfK3hxTHTimQ9WlRGzc5RFVtwT2ooBTCu8Mz5imFmblCKuveLDMXJs3TVeE3zbZL5OC-IpuUUt17XJYlABO2pigLJ3RP2L7vSNU9SulfYlmLKACMuTrrE/s200/Pascall%2527s+mega+marshmallows.gif" width="130" /></span></a></div><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><u>Assembly of cake</u>: </span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I used the smaller cake (7") for the body & cut up the 8" cake for the head, saving the off cuts for the hands & feet. I then used Pascall's White Mega Mallows (I have to find out where to buy this from, as Karen had them in her pantry & passed them to me... and I've not seen pure white marshmallows in Safeway or Coles for the longest ever time...) for the arms & legs, neck, ears & eyes. Additional lollies for decoration.</span>Karenhttp://www.blogger.com/profile/04330349308502456214noreply@blogger.com0tag:blogger.com,1999:blog-2127978955542748004.post-71923838349523079732011-03-16T21:54:00.001+11:002011-03-31T14:19:27.486+11:00Japanese Strawberry ShortcakeDessert: 6-Mar-2011<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCu4Ojni_Gm2zx8NWKw6AugnVBTO_aAdVlVgKVGqWDNm5Kdvj0KrTqb9DdSCwAlHbXQRFlGonlt8Q5GzYCk0-CGjGkxN8yeTEnCFL23ZST7l58urqnm8z9pVlnvhWjRupDH7YGaCUExW4/s1600/DSC_0217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCu4Ojni_Gm2zx8NWKw6AugnVBTO_aAdVlVgKVGqWDNm5Kdvj0KrTqb9DdSCwAlHbXQRFlGonlt8Q5GzYCk0-CGjGkxN8yeTEnCFL23ZST7l58urqnm8z9pVlnvhWjRupDH7YGaCUExW4/s320/DSC_0217.JPG" width="320" /></a></div><br />
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Made a really light & yummylicious cake to celebrate the birthday of the best brother in the whole wide world!! :-D It was huge & fed about 24 people (incl kids)<br />
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Recipe was adapted from Aunty Yochana's recipe, found here: http://auntyyochana.blogspot.com/2007/03/japanese-strawberry-shortcake.html<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT4AjOQN2au5l8nV6Dsm0e_Mk0SKbVrSu8KcIzshuS0PAo_SGz1x6aYarMXrxzdPD6nDevGgOq1W5M_WnBnveV12hNpqjOT1iy016WQ_YZtcSnObjumSxie4JeC29kKGEkMcGgy1hrFJk/s1600/japanese+strawberry+shortcake+-+top+view+%2528yochana%2529.jpg" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT4AjOQN2au5l8nV6Dsm0e_Mk0SKbVrSu8KcIzshuS0PAo_SGz1x6aYarMXrxzdPD6nDevGgOq1W5M_WnBnveV12hNpqjOT1iy016WQ_YZtcSnObjumSxie4JeC29kKGEkMcGgy1hrFJk/s200/japanese+strawberry+shortcake+-+top+view+%2528yochana%2529.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em><span style="font-family: Georgia, 'Times New Roman', serif;">Choc disc from Michel's Patisserie, </span></em><br />
<em><span style="font-family: Georgia, 'Times New Roman', serif;">I added my brother's name & dots...</span></em></td></tr>
</tbody></table> <br />
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</div> <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><b><u>Ingredients</u>: </b></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><b><br />
</b></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><b>Cake:</b></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">180 gm. cake flour</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">1/2 tsp. baking powder</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">75 gm. sugar</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">75 gm. melted butter</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">75 gm. vegetable oil (I used sunflower oil)</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">6 egg yolks</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">1 tsp. vanilla essence</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">6 egg white</span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPY-ckU9MkN7tqaiZvTb0u-DaJk8OQlTnSSRmlWLkbpkRbLgqhxW1nr-S_2sov1m6YqE-RZb6cYcS6Q9SosN6voA7TWP8fdv3w04jwrt12qyiyT4EBpoAfibhkvpjqtmy0fsITVrmCT5Y/s1600/japanese+strawberry+shortcake+-+side+view+%2528yochana%2529.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPY-ckU9MkN7tqaiZvTb0u-DaJk8OQlTnSSRmlWLkbpkRbLgqhxW1nr-S_2sov1m6YqE-RZb6cYcS6Q9SosN6voA7TWP8fdv3w04jwrt12qyiyT4EBpoAfibhkvpjqtmy0fsITVrmCT5Y/s200/japanese+strawberry+shortcake+-+side+view+%2528yochana%2529.jpg" width="200" /></a><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">1/2 tsp cream of tartar</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">100 gm. castor sugar</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><b>Decoration: </b></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">600 ml thickened cream (full cream as less fat cream will not whip)</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">1/2 cup confection sugar</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">12 Tbsp. Kirsch</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">2 punnets strawberries - diced (for filling)</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">1 punnet strawberries - thinly slice (for deco)</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">2 Tbsp. Strawberry jam + 2 Tbsp. hot water + 1/2 tsp powdered gelatine - <b>for glazing fruit</b></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><u>Note</u>: each punnet is about 250g.</span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><b><u>Method</u>:</b><br />
1. For cake: Sieve cake flour, baking powder and 75 gm. of sugar into a bowl and mix thoroughly.<br />
2. Mix egg yolk, vanilla essence, butter and oil together</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"> and then pour into flour mixture and stir till smooth.</span><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">3. Whisk egg white till slightly frothy, then pour in 100 gm. sugar & cream of tartar gradually and whisk till stiff & glossy.</span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">4. Fold egg white with egg yolk mixture slowly and then pour into a 24cm round springform cake tin.</span></div> <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDkoROhyphenhyphenNAxG_Po_JU8VGoS2ljVdRk5sifoVRZx7Fq0r_UaQZ56GGVRkc4MxLyWtVmhh1Wfy1iVfaFK3_2mWshOh7INycB5AXB1yhVQBPVjcpOfztA4lMiSEQjD8w2wl2nXwm7jL6u1Is/s1600/DSC_0221.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDkoROhyphenhyphenNAxG_Po_JU8VGoS2ljVdRk5sifoVRZx7Fq0r_UaQZ56GGVRkc4MxLyWtVmhh1Wfy1iVfaFK3_2mWshOh7INycB5AXB1yhVQBPVjcpOfztA4lMiSEQjD8w2wl2nXwm7jL6u1Is/s200/DSC_0221.JPG" width="173" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em><span style="font-family: Georgia, 'Times New Roman', serif;">Cake anyone?? Yummylicious!</span></em></td></tr>
</tbody></table> <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">5. Bake in preheated oven at 150C for about 60-80 mins. or till cooked.<br />
6. Cool cake completely in cake tin upside down then remove & slice cake into 3 slices.<br />
7. Brush each layer of cake with the 4 tbsp kirsch in each layer. </span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">8. Whip up the whipping cream. Mix approximately 1/2 of cream with diced strawberries and then spread whipped cream & strawberry mixture onto each layer. Repeat till the last layer of sponge cake. </span></div><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">9. Spread the cake on sides & top with remaining whipped cream. Arrange sliced strawberries on top overlapping one another.<br />
(8) Boil strawberry gel with water then brush it over the sliced strawberries.<br />
(9) Chill before slicing and serve.</span><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Karenhttp://www.blogger.com/profile/04330349308502456214noreply@blogger.com0tag:blogger.com,1999:blog-2127978955542748004.post-13959291160138266142011-03-14T22:54:00.018+11:002011-03-15T23:36:18.907+11:00Choc Peanut Butter Cup CheesecakeFinally I get to make this most divine yummyliciously rich cake... for my own birthday... I couldn't find anyone who was going to volunteer to make this particular cake for me... so I had to do so on my own... & it was most deliciously decadent... :-)<br />
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Recipe from: http://www.notquitenigella.com/2011/01/19/chocolate-peanut-butter-cup-cheesecake/<br />
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BTW, Check out Not Quite Nigella's website its totally awesome full of yummy goodies!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjywRf8Ye9dSnPcIjH93pA27zFfzJtUMlFuzkjHF6Lcswxwekao_8fozeAglUFjer2xKWoJGcZExoBTzVSW31gPBRcUitrgKI0hztJnYuUnMyGt6ppNjQgcb6vVRIR59M7zpZ0Sa-4XZU/s1600/DSC_0164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjywRf8Ye9dSnPcIjH93pA27zFfzJtUMlFuzkjHF6Lcswxwekao_8fozeAglUFjer2xKWoJGcZExoBTzVSW31gPBRcUitrgKI0hztJnYuUnMyGt6ppNjQgcb6vVRIR59M7zpZ0Sa-4XZU/s320/DSC_0164.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><h2>Chocolate Peanut Butter Cup Cheesecake</h2>An original recipe by Not Quite Nigella (mousse adapted from Willow Bird Baking)<br />
<br />
<b><u>Ingredients</u>:</b> <br />
<b>Crust</b><br />
<ul><li>2 packets x Arnotts Chocolate Ripple biscuits - crushed finely</li>
<li>100 g melted butter (approximated)</li>
<li>1 x large Cadbury's Flake milk chocolate flakes</li>
</ul><b>Filling</b><br />
<ul><li>750g Philadelphia Light cream cheese </li>
<li>4 eggs</li>
<li>1/2 cup raw caster sugar</li>
<li>200g Kraft light smooth peanut butter</li>
<li>2/3 cup milk chocolate chips</li>
<li>1/2 tsp plus a pinch of sea salt</li>
</ul><b>Mousse topping</b><br />
<ul><li>1 tsp gelatin</li>
<li>1 cup Lactose-free thickened cream (or normal thickened or heavy cream)</li>
<li>2 large egg yolks</li>
<li>1 1/2 tbsp sugar</li>
<li>50g cooking milk chocolate, chopped</li>
<li>10 Lindor peanut butter balls (bought from Lindt Cafe in Chadstone)</li>
<li>3 packets of Reese’s peanut butter cups (each contains 2 cups)</li>
</ul><br />
<div style="text-align: right;"></div><b><u>Method</u>: </b><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj87q5Cg9zwbGFaVDpM0We_kKYMrHrWouA99ATiJhAGoWu5kZrDrVk3w-rdAORdTlufJ3v4-BHyKIstX27S4G8OHy2sT4RL8yAuAAu0dTC58bn0EQQYYfGTP6nBX899sG2GHUpNKJR149Y/s1600/DSC_0171.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj87q5Cg9zwbGFaVDpM0We_kKYMrHrWouA99ATiJhAGoWu5kZrDrVk3w-rdAORdTlufJ3v4-BHyKIstX27S4G8OHy2sT4RL8yAuAAu0dTC58bn0EQQYYfGTP6nBX899sG2GHUpNKJR149Y/s200/DSC_0171.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Huge cake!</span></i></td></tr>
</tbody></table>1. Preheat the oven to 160C and find a baking tray that will fit your 22cm - 25cm good quality springform tin in so that you can make a water bath for the cheesecake that goes halfway up the cake.<br />
<br />
2. <b>For the crust</b>, mix the butter and biscuits and press up the sides of the springform tin. Sprinkle milk chocolate flakes on the bottom. Set aside in the refrigerator.<br />
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3. Put a kettleful of water on the boil.<br />
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4. <b>For the filling</b>, beat cream cheese, sugar and salt until smooth.<br />
5. Add eggs one at a time and the peanut butter and beat until smooth but do not overbeat. Mix in the chocolate chips.<br />
6. Take out the biscuit base. Put 2 layers of foil around the tin to prevent any water from the water bath from getting in. It’s useful to have that wider foil for this task if you have it. I didn’t and it was still ok though. <br />
7. Place cake tin in a deep baking dish and pour the cream cheese filling into the foil lined tin. Submerge the Lindor balls into the cheesecake.<br />
8. Pour the boiling water from the kettle <em>around</em> the cheesecake so that it sits in a bath being careful not to splash any on the cheesecake itself.<br />
9. Carefully transfer to the oven and bake for 1 1/4 hours although you may want to check at 1 hour. The outside should be set and the inside with a hint of wobble which will firm up in the fridge. Remove the foil and cool on a wire rack and when cold, place in the fridge overnight covered with clingfilm.<br />
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10. <b>For chocolate mousse</b>, dissolve the gelatin in a little bit of warm water.<br />
11. In a saucepan over moderate heat, cook the cream until it bubbles around the edges.<br />
12. In another bowl, whisk together egg yolks and sugar. Temper the eggs by pouring about 1/2 cup hot cream into the egg yolks slowly while whisking vigorously.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">13. Slowly pour the egg mixture into the saucepan of cream (whisking constantly) and add chocolate. Cook over low heat, stirring constantly, until thickened, about 3 minutes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">14. Remove from the heat and whisk in the gelatin. Place mixture into a wide bowl to allow it to cool for a bit, then chill it for just a little while — not until set, but until it’s not so runny. Pour the mixture onto the top of the cheesecake and refrigerate at least one hour or overnight.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">15. Decorate with chopped Reese’s cups, if desired.<br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvojUo9s8anWl0LwcinAAouN3FqVDfYRu8dlUvstuICXxLBE2Y9sUryhRmCxIQRLmGuhXLWReFsecgTuwfmvxFzVtTdec-nz8wifTDLYJmvmWNZ7Igl93lGKHc3RSMLOZgXvRzWvhyphenhyphenuw/s1600/DSC_0180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvojUo9s8anWl0LwcinAAouN3FqVDfYRu8dlUvstuICXxLBE2Y9sUryhRmCxIQRLmGuhXLWReFsecgTuwfmvxFzVtTdec-nz8wifTDLYJmvmWNZ7Igl93lGKHc3RSMLOZgXvRzWvhyphenhyphenuw/s320/DSC_0180.JPG" width="320" /></a></div><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"></div>Enjoy! Although a piece is enough for each round... You'll be back for more the next day... it was most yummy!</div>Karenhttp://www.blogger.com/profile/04330349308502456214noreply@blogger.com0