Sunday, May 29, 2011

Eclair recipe in the shape of profiterole ...

P1180826

I made a mistake in the photo as it should have read "profiterole". Anyway, majority of the choux dough I did piped the Éclair shape but not photographed.

Can't believe that this is only the second time I've baked them as last time I did was for my FIL's name day , five years ago! There are so easy to do as dessert and feels lighter especially in the summer heat.

Basic Éclair recipe from A series of kitchen experiment

Notes
Add a packet (1x10g) vanilla sugar to the orig. recipe
I did the dough few days in advance and freeze it in freeze-safe bag. Thaw the dough in the fridge a day ahead and leave in out in room-temperature 30 mins. - 1 hour before you want to bake them as per recipe above. It may be still cold but you can start piping the dough onto the baking dish.


Pastry cream - I've used left over instant pastry cream (the reason why I decided to bake this the first place)

Chocolate glaze - just melt chocolate with some milk in the microwave. I microwave for 30 seconds. Let it sit a bit in the micro. and take it out and mix until glossy.

Caramelised sugar - also microwave !! I used this method with success.
 (extracted in case, I loose the link later)
• Place 1 cup sugar in a 2-cup Pyrex glass bowl. Add ¼ cup water to the sugar and mix. Place the bowl in a microwave and set it on high/800watts/100%.
• The sugar will take approximately 50secs to 3mins to caramelize depending on how dark and brittle you want your caramel to be - the longer you cook the darker the caramel gets.
• A quick tip would be to check on the sugar after 30sec and again after every 20 secs. The caramel continues to cook even after removing from the microwave, hence remove the caramel from the microwave when the sugar is one shade lighter than the desired color. 
• Transfer the caramel to another bowl immediately to halt the cooking and prevent the caramel from burning and getting bitter.
 

Thursday, May 19, 2011

Salsa Verde

P1180812

Yummy recipe from here !

We spread it on roti, topped with ricotta cheese and dill.

Monday, May 09, 2011

Broccoli Lemon chicken with toasted sesame seeds

P1180630

Bikini season is soon ; so, time for lighter foods!

Broccoli Lemon Chicken with Toasted sesame seeds

Inspired by BBC Good Food

Ingredients
1 tbsp groundnut oil or sunflower oil
340g pack of chicken breast fillets , sliced into strips
2 garlic cloves , sliced
1 tsp ground cumin
200g broccoli florets
200ml chicken stock
1 heaped tsp cornflour
1 tbsp clear honey or 2 tsp golden caster sugar
the zest of half a lemon and the juice of a whole one
a large handful of toasted sesame seeds


Method
Heat the oil in a large frying pan or wok. Add the chicken and fry for 3-4 minutes until golden. Remove from the pan and add the garlic, ground cumin and broccoli. Stir fry for a minute or so then cover and cook for 2 minutes more, until almost tender.
Mix the stock, cornflour and honey or sugar well, then pour into the pan and stir until thickened. Tip the chicken back into the pan and let it heat through, then add the lemon zest and juice, and sesame seeds. Stir, then serve straight away with basmati rice or noodles.
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Sunday, May 29, 2011

Eclair recipe in the shape of profiterole ...

P1180826

I made a mistake in the photo as it should have read "profiterole". Anyway, majority of the choux dough I did piped the Éclair shape but not photographed.

Can't believe that this is only the second time I've baked them as last time I did was for my FIL's name day , five years ago! There are so easy to do as dessert and feels lighter especially in the summer heat.

Basic Éclair recipe from A series of kitchen experiment

Notes
Add a packet (1x10g) vanilla sugar to the orig. recipe
I did the dough few days in advance and freeze it in freeze-safe bag. Thaw the dough in the fridge a day ahead and leave in out in room-temperature 30 mins. - 1 hour before you want to bake them as per recipe above. It may be still cold but you can start piping the dough onto the baking dish.


Pastry cream - I've used left over instant pastry cream (the reason why I decided to bake this the first place)

Chocolate glaze - just melt chocolate with some milk in the microwave. I microwave for 30 seconds. Let it sit a bit in the micro. and take it out and mix until glossy.

Caramelised sugar - also microwave !! I used this method with success.
 (extracted in case, I loose the link later)
• Place 1 cup sugar in a 2-cup Pyrex glass bowl. Add ¼ cup water to the sugar and mix. Place the bowl in a microwave and set it on high/800watts/100%.
• The sugar will take approximately 50secs to 3mins to caramelize depending on how dark and brittle you want your caramel to be - the longer you cook the darker the caramel gets.
• A quick tip would be to check on the sugar after 30sec and again after every 20 secs. The caramel continues to cook even after removing from the microwave, hence remove the caramel from the microwave when the sugar is one shade lighter than the desired color. 
• Transfer the caramel to another bowl immediately to halt the cooking and prevent the caramel from burning and getting bitter.
 

Thursday, May 19, 2011

Salsa Verde

P1180812

Yummy recipe from here !

We spread it on roti, topped with ricotta cheese and dill.

Monday, May 09, 2011

Broccoli Lemon chicken with toasted sesame seeds

P1180630

Bikini season is soon ; so, time for lighter foods!

Broccoli Lemon Chicken with Toasted sesame seeds

Inspired by BBC Good Food

Ingredients
1 tbsp groundnut oil or sunflower oil
340g pack of chicken breast fillets , sliced into strips
2 garlic cloves , sliced
1 tsp ground cumin
200g broccoli florets
200ml chicken stock
1 heaped tsp cornflour
1 tbsp clear honey or 2 tsp golden caster sugar
the zest of half a lemon and the juice of a whole one
a large handful of toasted sesame seeds


Method
Heat the oil in a large frying pan or wok. Add the chicken and fry for 3-4 minutes until golden. Remove from the pan and add the garlic, ground cumin and broccoli. Stir fry for a minute or so then cover and cook for 2 minutes more, until almost tender.
Mix the stock, cornflour and honey or sugar well, then pour into the pan and stir until thickened. Tip the chicken back into the pan and let it heat through, then add the lemon zest and juice, and sesame seeds. Stir, then serve straight away with basmati rice or noodles.
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