Monday, August 29, 2016

Easy Baguette Recipe



Simply because we are addicted to baguettes lately after our pancake craze! 

Here comes the plain baguettes after my Charcoal Baguettes. When I bake it BLACK, everyone asked 'why black?', this time I bake it plain and everyone asked 'why not black?'...lol... human are hard to pleased ;)

If you do not like the plain and black version, try this Green Tea Baguette. My all times favourite!  


Click here for recipe >> Green Tea Baguette recipe.

Ingredients: Yield 4 medium baguette




500g Blue Jacket Baguette Flour

1 tsp Salt

100g Castor Sugar

1.5 tsp Instant Yeast

370g Water (adjust accordingly)

3 tbsp Oil


If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

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Method:

1. In a stand mixer, mix all dry ingredients. (Kitchenaid speed 1)

2. Mix in water (Speed 1). Knead for 25 minutes (Speed 2). Gradually add in oil. Knead another 5-10 minutes until the dough is glossy and elastic. 

3. Cover with cling wrap. Let it proof for 60 minutes or doubled in size.

4. Transfer to a floured work top. The dough is very sticky, make sure to use generous amount of flour to handle the dough.

5. Divide dough into 4 portions. Shape as desired. Place on a lined baking tray. 

6. Cover with cling wrap. Let it proof for 30-40 minutes. 

7. Bake in a preheated oven 200'C for 20 minutes. If you like my recipe, click herefollow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 



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Saturday, August 27, 2016

Lamb Stuffed Peppers and Easy Chocolate Mousse on CBC's Weekend Morning Show

 This morning on CBC's Weekend Morning Show with host Terry MacLeod, I'll be presenting the following recipes.  Wonderful freshly ground lamb is available to order at Millad's Supermarket on Notre Dame in Winnipeg.  Wonderful tomato paste is available there as well.  Just try the Tat tomato paste.  HUGE difference.

The peppers that I used were two varieties, sweet yellow and red peppers and hot green chilies.  These are available at St. Norbert's Farmer's Market on Saturday and at The Forks Farmer's Market on Sunday from Fertile Farms.  They also have huge fresh fava beans, eggplant, etc.

For the Chocolate Mousse, I used Fair Trade dark chocolate callets and, for a Proven�al taste, a floral local honey by Bee Projects, Neighbourhood Honey (Wolseley).  Very creamy honey, available at The Forks Farmer's Market and biweekly at the downtown Hydro Building Farmer's Market.


Lamb Stuffed Sweet and hot peppers

For the peppers and filling:
1 lb ground lamb (I used freshly ground Halal Lamb from Millad�s Supermarket on Notre Dame)
1 red onion, medium dice
2 - 3 cloves garlic, chopped
2 tbs Turkish Baharat, or preferred seasonings
salt, to taste
olive oil
2 tbs pomegranate molasses (optional, or 1 tbs tamarind)
mixed peppers (I used yellow and red sweet and green hot peppers from Fertile Farms, available on Saturday at St. Norbert�s Farmer�s Market and Sundays at The Forks Farmer�s Market)

Grill peppers with olive oil over the BBQ or under the broiler.  When the skins begin to darken and blister, remove from the grill and let cool.  This makes peeling the peppers easier.
In a saucepan, saut� chopped red onion until translucent.  Add the ground lamb and seasonings and cook on medium heat until the lamb is browned.  Remove from heat and stir in the pomegranate molasses.
Peel and seed the peppers.

Preheat oven to 350�F. In a saucepan, heat up for the sauce, 2-3 tbs good tomato paste (Tat, from Millad�s is excellent), 1 cup water, 1/4 tsp ground cinnamon, 1/2 tsp dried or fresh oregano, optional 1/2 cup good red wine.  Pour into baking dish.  Fill peppers with lamb mixture and place on top of the tomato sauce.  Cover baking dish and bake for 30 - 45 minutes.  Serve hot or warm.

Enjoy!


Easy Rich Chocolate Mousse

2 1/2 cups chilled whipping cream
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
5 tablespoons honey (I used the floral Neighbourhood Honey of Wolesley by Bee Projects, available on Sunday at The Forks Farmer�s Market)

Stir 3/4 cup cream, chocolate and honey in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Cool, stirring occasionally.
In large bowl, beat 1 1/4 cups cream until soft peaks form. Fold cream into chocolate mixture in 2 additions. Divide mousse among eight 3/4-cup ramekins. Refrigerate until set, about 2 hours.
Whip remaining 1/2 cup cream to firm peaks. Spoon a dollop of cream in center of each mousse.

Enjoy!
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Tuesday, August 23, 2016

Parmesan French Bread ??????






This recipe was adapted from the Cheesy Capsicum French Bread shared by Marie in Gourmet Living magazine. I leave out the capsicums and toppings, baked it into a loaf. 



Ingredients:

(A)

400g Blue Jacket Baguette Flour

100g Blue Jacket Bread Flour

340g Ice Water

15g Sugar

2 tsp Salt

5g Instant Yeast


(B)

40g Honey


(C)

Some Shredded Parmesan for filling






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Method:

1. In a stand mixer, knead (A) until stretchy.

2. Knead in (B) and continue to knead until the dough is elastic and smooth.

3. Transfer to a lightly greased bowl, cover with cling wrap and let it proof for 60 mins.

4. Transfer the dough onto a lightly floured worktop, roll out the dough and roll up like a swiss roll. Cover and let it sit for 30 mins.

5. Roll out the dough, sprinkle some cheese and roll up. Transfer to a lightly greased baking tin, cover and let it proof for 30- 40 minutes. 

6. Bake in a preheated oven 180'C for 35 minutes (Lowest rack).

7. Remove from oven, un-mould and let the bread cool on a cooling rack. If you like my recipe, click herefollow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 




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Sunday, August 21, 2016

Pearl Beans & Old Cucumber Pork Ribs Soup ????????? - ????,????









When I was a kid, whenever my mom cooked pearl beans soup, I'd eat up all the pearl beans. I simply love the tender and creamy taste of these beans. Now that I cooked pearl beans soup for my son, I never expect him to eat or even taste the beans because this little guy never like any beans at all. He just drink the soup and that's good enough because this soup is nutritious and nourishing. 


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Ingredients:

350g Pork Ribs/ Soup Bones

90g Pearl Beans

1 Dried Octopus

1 Old Cucumber (about 500g)

5 Seedless Red Dates

800ml Hot Water or until 1/3 full, just enough to cover all the ingredients)






Salt (add to taste, optional)



If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

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Method:

The method that I'm sharing in this blog post is using pressure cooker method. 

If you do not have a pressure cooker, you can use a conventional pot to cook this soup. Just bring all ingredients (except salt, add more water) to a boil, cook on high heat for 30 minutes, reduce heat to low, simmer for another 75 minutes. Add salt to taste, cook on low heat for 15 minutes.  

If cooking in a slow cooker or double boil, cook for 4 hours. 


1. Wash the pork ribs/ soup bones, immerse in hot boiling water for 5 minutes. Discard the water.




2. Put all ingredients (A) in the pressure cooker. I am using 4.5L WMF Perfect Pro pressure cooker.




3. Close with the cover and set the knob to 1.




4. Use medium heat until the cooking indicator rises to the 1st orange ring.







5. Reduce heat to low and let it cook for 30 minutes.

6. When the cooking is over, turn off the heat. Wait till the indicator (orange ring) go down or turn the knob to lock/unlock to release pressure. When there's no more pressure, open the cover.




7. Add (B) and some salt to taste. Repeat step 3 to 5, cook for 15 minutes. Continue with step 6.



8. Serve warm.


If you like my recipe, click hereLIKE & FOLLOW my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 





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Tuesday, August 16, 2016

What we ate in London

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I'm back to work after a long summer vacation! Among many other things, me and my husband spent a few days in London. It was our first trip away from the kids, and we enjoyed having some time to ourselves. And we really enjoyed the food. Some of the highlights:

Egg and bacon naan roll from Dishoom. (top photo) Easily the best breakfast I've ever had. I've tried to recreate it at home, and came up with a good alternative - will post that in a few days. But if you're ever near a Dishoom - go get it.

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We went to see Wicked - wonderful show! We had a quick dinner beforehand at Zizzi. I had a salad since it was so warm weather - it was nothing special, but I loved the fruity cooler with strawberries, raspberries and mint and a great dessert with lemon sorbet, meringue crunch and mascarpone cream. Delicious!

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We also ate at Wagamama. Always a quick and inexpensive option. I had Duck Donburi if I recall correctly. Per had a big steaming bowl of ramen.

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Shake shack! No, this trip was not about haute cuisine. That's not really my thing.

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Cha Cha Moon was completely new to me. We wanted a quick lunch before heading to the airport and this really suited us well. I had the Thai Crunch Salad which was very good, and Per had Singapore Noodles. Fast service, tasty food and very reasonable prices.

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There are, of course, thousands of restaurants in London. What are your favorites?

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Sunday, August 14, 2016

Tri-Flavoured Mochi Cake (Baked) ?QQ MOCHI ?



Baked Japanese Style Sweet Rice Cake, a really simple cake to make at home. Well, basically just mix everything in a bowl and bake! 


I made it into 3 layers with chocolate, vanilla and rose flavours to yield these lovely colours! 




Ingredients:

(A)

225g Japanese Sweet Rice Flour (Mochiko, available in Japanese stores/ supermarket)

1 cup Coconut Milk

1/2 cup Water

2/3 cup Sugar

1/2 tsp Baking Powder


(B)

1 tsp Vanilla Extract

1 tbsp Cocoa Powder

1 tbsp Rose Syrup (or strawberry syrup)












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Method:

1. Mix all (A) ingredients in a bowl.

2. Divide batter into 3 equal portions. Add in (B) separately into each portion.

3. Lightly grease a 6" round baking pan. Pour chocolate batter into the baking pan. 

4. Gently tap the baking pan onto worktop to release trapped bubbles. Cover the baking pan loosely with aluminium foil. 

5. Bake in a preheated oven 180'C for 10 minutes.

6. Remove from oven, pour in the vanilla batter. repeat step 4. Bake for 20 minutes.

7. Remove from oven, pour in the rose/ strawberry batter, repeat step 4. Bake for 45 minutes or until cooked. 

8. Remove from oven, let it sit on the cooling rack until completely cooled. Slice and enjoy. Best serve chilled! If you like my recipe, click hereLIKE & FOLLOW my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!



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Getting Cheeky on CBC's Weekend Morning Show


 Yesterday morning I presented the following dishes for CBC's Weekend Morning Show with guest host Laurie Hoogstraten.  

The wonderful ingredients are all available now at your farmer's markets.  The eggs for the k�fte are from Nature's Farm,  the beef cheeks and ground beef are from Wildfire Farms, and you can often find me either through the blog or at St. Norbert's Farmer's Market.

It is not common at all to find beef cheeks, let alone beef shank in many large grocery stores.  Knowing your beef producer directly makes it possible to get parts of the steer that are delicious but not easily found otherwise.  The lovely beef today can be purchased at St. Norbert�s Farmer�s Market from Wildfire Farms.  Beef cheeks can also be incredible as a burger instead of ground meat.  Marinate in red wine and spices overnight and braise until tender.  Put the cheek on the bun with coleslaw, caramelized onions, chutney, etc.

Braised Beef Cheeks in photo and the "Cook like a Chef" workshop photo for cooking Wildfire Farms beef in St. Norbert's Farmer's Festival

Beef Cheeks
This is the adaptation of Tyler Florence�s recipe for Osso Bucco. The wine that he recommended using was Amarone.  
 This makes an elegant winter comfort meal.

1. Beef Cheeks or Osso Bucco (Make both as they cook the same in this dish):
 1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 Beef Cheeks (Available at Wildfire Farms at St. Norbert�s Farmer�s Market)
Extra-Virgin Olive Oil
1-3 tbs butter
1 onion, diced
1 celery stalk, diced
2 carrots, diced
1 lemon, zest peeled off in wide strips with a vegetable peeler
1 head garlic, cut horizontally through the middle
2 bay leaves
1/4 cup chopped fresh flat-leaf parsley
1 sprig fresh thyme
1 bottle dry red wine
1 (14 1/2-ounce) can low-sodium beef broth (I had homemade chicken broth on hand instead)
1 (28-ounce) can whole San Marzano tomatoes, hand-crushed

Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the meat in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).

Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the meat, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned meat to a side plate. There will be a lot of flavor left over in the bottom of the pot. You're going to use that to create your sauce.

Preheat the oven to 375 degrees F.

Using the same pot, saut� the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the meat back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the meat tender and nearly falling off the bone.
Remove bay leaves.

Enjoy!
2. Mini K�fte two ways  Moroccan and Turkish

Moroccan
1 lb ground beef (or lamb), Beef today from Wildfire Farms, available at St. Norbert�s Farmer�s Market
1-2 tbs Ras el Hanout (available St. Norbert�s Farmer�s Market)
pinch salt
1 egg (Nature�s Farm eggs are superb and available at St. Norbert�s Farmer�s Market)

Mix ingredients well together and form into patties or oblongs (K�fte shaped)

Grill over high heat until desired cooked state.  Let rest and serve with your favourite condiments such as Dijon mustard, caramelized onions, tomato chutney, soft egg, cheese, etc.  Served today with yoghurt tahini sauce.

Turkish
1 lb ground beef (Wildfire Farms at St. Norbert�s Farmer�s Market)
1-2 tbs Turkish Baharat (Karenfood at St. Norbert�s Farmer�s Market)
pinch salt
1 egg (Nature�s Farm eggs at St. Norbert�sFarmer�s Market)

Mix ingredients well together and form into patties or oblongs (K�fte shaped)

Grill over high heat until desired cooked state.  Let rest and serve with your favourite condiments such as Dijon mustard, caramelized onions, tomato chutney, soft egg, cheese, etc.

Enjoy!

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Thursday, August 11, 2016

Pandan Waffle ??????







Ever since I bought my waffle maker, I love making waffles during the weekends. They tastes really good, easy although not so quick and my son, even the hubby likes it. 

Click here >> Cookie N Cream waffle recipe








Recipe adapted from here.

Ingredients:

(A)

125g Blue Jacket Unbleached All Purpose Flour or any plain flour

1.5 tsp Corn Flour

60g Sugar

1/4 tsp Salt

1/2 tsp Baking Soda

1 tsp Baking Powder





(B)

1 Egg Yolk

40g Coconut Milk (canned/ fresh)

82g Pandan Juice (blend some pandan leaves with water, extract the juice)

60g Milk

30ml Medella Organic Coconut Oil or any neutral flavour cooking oil 

(C)

1 Egg White


If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. ?????????,????????????????????????????????!  








Method:

1. Sift (A). 

2. Mix together (B).

3. Use a whisk, beat (C) until stiff peak.

4. Gradually add (B) to (A), stir to mix until there's no more lumps. Do not over-mix the batter.

5. Fold in (C) in 2 batches until well combined.

6. Cook in a preheated waffle maker for 4 minutes. If you like my recipe, click herefollow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!





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Wednesday, August 10, 2016

Chuck Chicken, The Kung Fu Chicken ~ Swiss Roll

Created on 8 August 2016





Another character from a Disney Channel series - Chuck Chicken, the Kung Fu chicken. Specially made this swiss roll for my 7yo son upon his request. 



What's in my mind? .....  Can I don't cut the cake? :D 

My son watch this show every weekdays after school. Sometimes I watched with him and find this show quite funny. This Chuck Chicken inherited a Golden Egg from his uncle Dan that gives him many amazing abilities that I couldn't name all of it, but I remembered 3. 

~ The Armadillo Shield that transform his feathers to an Armadillo-like amour

~ Speeding Cheetah that gives him the ability to run super fast 

~ Rhino-Punch that he used to punch and escape when he is trapped

This is the least likeliest super hero you'd ever meet! 


Making this into swiss roll isn't difficult at all. Well, that's because I have tried drawing Cheshire Cat and Randall Boggs in the past. Those were the two with more details. So when come to this, it's easy peasy!


Here's a video of my creation >>





Chuck Chicken







Fresh from my oven.



Chuck Chicken Swiss Roll

The inside...added some chocolate chips.
This is a mild chocolate flavour swiss roll.

Click here for recipe >> 
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Monster University ~ Randall Boggs Swiss Roll

Created on 19 July, 2016


Created on 19 July 2016


This was custom made for my 7yo son upon his request. Normally kids or adults who have watched Monster Inc or Monster University would like the characters like Mike or Sulley, but my son, he would never likes the main characters in the show. Just like when he watch Alice In Wonderland, he likes Cheshire Cat, Mad Hatter and March Hare but not Alice. And that is why, I have to start venture in cake decorating because the cakes that he wants, I would never ever able to get from any bakeries.

Check out my Cheshire Cat food ideas here >>


Left - The bad Randall in Monster Inc
Right - The good Randall in Monster University

Created on 19 July 2016


In Monster Inc, Randall is greedy, ruthless, sneaky, short tempered, competitive and overall evil in action. But the Randall that my son likes, it's the Randall in Monster University. And, this was what I have made, the Randall that wear glasses. The Randall that was originally a kind, timid teenage monster. Oh yeah, my son likes him because he made cupcakes to share with friends :P 


Here's a video of my creation >>







Randall Boggs

Randall Boggs fresh from my oven :D 

Randall Boggs Swiss Roll
The inside....This is a mild strawberry flavour swiss roll.


Click here for recipe >> 


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