Sunday, May 20, 2012

Honey, mustard & Lemon roasted chicken






P1190287
Honey, mustard & Lemon roasted chicken

Ingredients
4 chicken thigh, clean & pat dry
2 Tbsp Honey
1 dollop mustard
1 lemon, juice only
2 tsp garlic powder
a few pinches of dried rosemary
1/2 tsp smoked paprika
black pepper, to taste

Steps
1) Pre-heat oven at 200°c / Gas mark 6 for at least 45 mins.
2) Meanwhile, start marinating chicken by mixing together all the spices. Rub the mix spices all over chicken and let it sit for 45 mins. in room temperature.
5) Grease roasting pan, place chicken skin side down on roasting tin. Bake for 25 mins.
6) After 25 mins. turn chicken over and bake for another 20 mins. until cook through and skin crisped.


Thursday, May 17, 2012

Chestnut puree Ice cream

IMG_20120517_084843

Chestnust Puree Ice Cream with chocolate specks
makes about 450ml Ingredients

For chestnut puree custard
3 Egg yolks
1 sachet Vanilla sugar
1 Tbsp Flour
150ml milk
175gm ready-made chestnut puree
30-50gm powdered sugar, to taste
(if chestnut puree has been sweetened beforehand, then less sugar should be added)
1 Tbsp cocoa powder

200ml whipping cream (30% fat content)
1/2 tsp rum

Steps
1) In a sauce pan, put egg yolks, vanilla sugar, powdered sugar and flour. Mix-in a little bit of the milk and whisk until you get a smooth paste before pouring in the remaining milk. Mix well.
 2) Cook the mixture over low heat for a few minutes. Add in the chestnut puree and let it melt slowly while stirring constantly.
3) The custard is ready when the mixture thickens and coats the back of wooden spoon. You can stir in the cocoa powder. Set it aside to cool completely.
4) When custard is cooled, start whisking the whipping cream until soft peak. Add rum into whipped cream and whip a bit more. Then slowly mix in the whipped cream into custard.
5) Pour the cream mixture into a freezer-proof container and freeze for at least half a day.
6) Before serving let it sit in room temperature for at least 15 mins.

Thursday, May 03, 2012

Soy milk pudding (Tofu fa)

P1190218
Soy milk pudding (Tofu fa)
serves : 1 - 2 pax

Ingredients
200ml soy milk
30ml cold water
1/2 Tbsp powdered gelatine

Sugar syrup
3-4 Tbsp sugar , or to taste
1/2 cup water
few slices of ginger, optional

Steps
1) Heat soy milk gently, do not boil. I heat the milk for 1:30 mins. in the microwave. Set aside while you get ready the gelatine
2) Put double boiler on stand by while sprinkle powdered gelatine over cold water and let it sit for 5 mins. untouched. After 5 mins. heat gelatine over double boiler until gelatine dissolves. Do not let it boil.
3) Mix together gelatine and heated soy milk. Let it set in the fridge for at least 6 hrs. or over night.
4) Cook ingredients for syrup. Serve soy milk pudding with either cold or hot syrup.

Sunday, May 20, 2012

Honey, mustard & Lemon roasted chicken






P1190287
Honey, mustard & Lemon roasted chicken

Ingredients
4 chicken thigh, clean & pat dry
2 Tbsp Honey
1 dollop mustard
1 lemon, juice only
2 tsp garlic powder
a few pinches of dried rosemary
1/2 tsp smoked paprika
black pepper, to taste

Steps
1) Pre-heat oven at 200°c / Gas mark 6 for at least 45 mins.
2) Meanwhile, start marinating chicken by mixing together all the spices. Rub the mix spices all over chicken and let it sit for 45 mins. in room temperature.
5) Grease roasting pan, place chicken skin side down on roasting tin. Bake for 25 mins.
6) After 25 mins. turn chicken over and bake for another 20 mins. until cook through and skin crisped.


Thursday, May 17, 2012

Chestnut puree Ice cream

IMG_20120517_084843

Chestnust Puree Ice Cream with chocolate specks
makes about 450ml Ingredients

For chestnut puree custard
3 Egg yolks
1 sachet Vanilla sugar
1 Tbsp Flour
150ml milk
175gm ready-made chestnut puree
30-50gm powdered sugar, to taste
(if chestnut puree has been sweetened beforehand, then less sugar should be added)
1 Tbsp cocoa powder

200ml whipping cream (30% fat content)
1/2 tsp rum

Steps
1) In a sauce pan, put egg yolks, vanilla sugar, powdered sugar and flour. Mix-in a little bit of the milk and whisk until you get a smooth paste before pouring in the remaining milk. Mix well.
 2) Cook the mixture over low heat for a few minutes. Add in the chestnut puree and let it melt slowly while stirring constantly.
3) The custard is ready when the mixture thickens and coats the back of wooden spoon. You can stir in the cocoa powder. Set it aside to cool completely.
4) When custard is cooled, start whisking the whipping cream until soft peak. Add rum into whipped cream and whip a bit more. Then slowly mix in the whipped cream into custard.
5) Pour the cream mixture into a freezer-proof container and freeze for at least half a day.
6) Before serving let it sit in room temperature for at least 15 mins.

Thursday, May 03, 2012

Soy milk pudding (Tofu fa)

P1190218
Soy milk pudding (Tofu fa)
serves : 1 - 2 pax

Ingredients
200ml soy milk
30ml cold water
1/2 Tbsp powdered gelatine

Sugar syrup
3-4 Tbsp sugar , or to taste
1/2 cup water
few slices of ginger, optional

Steps
1) Heat soy milk gently, do not boil. I heat the milk for 1:30 mins. in the microwave. Set aside while you get ready the gelatine
2) Put double boiler on stand by while sprinkle powdered gelatine over cold water and let it sit for 5 mins. untouched. After 5 mins. heat gelatine over double boiler until gelatine dissolves. Do not let it boil.
3) Mix together gelatine and heated soy milk. Let it set in the fridge for at least 6 hrs. or over night.
4) Cook ingredients for syrup. Serve soy milk pudding with either cold or hot syrup.