Thursday, November 8, 2012
Crepes Stack Cake
6 dessert crepes
4 egg whites
5 tbsp sugar
¼ tsp pure vanilla extract
7oz (200g) choclate, chopped into small cubes (any kind of chocolate is suitable) and extra grated chocolate for sprinkling
1. Preheat oven to 150'C (300'F)
2. Beat the egg whites until they form a stiff peaks. combine with sugar and vanilla extract.
3. Place a crepe on a serving platter, and spread one-fifth of the chocolate and egg mixture over
the surface. Continue to layer until all the crepes and egg mixture are used up.
4. Send it to oven and bake for 25-30 minutes, or until the egg white mixture is lightly browned.
5. Suitable to serve warm or cold, sprinkle top with grated chocolate.
Monday, October 1, 2012
|It really looks a bit like a moon! o.o|
|See the inside?|
Wednesday, September 26, 2012
|"The Illustrated Kitchen Bible"|
3 large zucchini, cut into sticks about 3 x ½inch (7.5cmx13mm)
1¾ cups bread crumbs
1 cup grated parmesan
3 tbsp parsley, finely chopped
½ lemon zest
2 large eggs
¾ cup flour
Salt & pepper to taste
Vegetable oil, for deep-frying
1. Preheat the oven to 200'F (95'C).
2. mix the bread crumbs, cheese, parsley and lemon zest well in a shallow bowl. Beat the eggs in a second
bowl. Spread the flour in a third bowl and season with salt and pepper
3. In batches, coat the zucchini in the flour, then the eggs, and then the bread crumbs. Transfer to a wax
paper-lined baking sheet.
4. Half-fill a deep frying pan with oil and heat to 350'F (170'C). In batches, add the zucchini and cook
about 3 minutes, or until golden brown. Transfer to a paper-lined baking sheet and keep warm in the
oven while frying the remaining zucchini. Serve hot.
Friday, September 7, 2012
The recipe below was originally from the book, and here I'll tell the adaption, not much just a little substitute and addition. I used only pork 'cause that was what I had XD 1 tbsp of dried rosemary added and I omitted parmesan cheese and used apricot honey jam instead (It worked, if you like, add both of them!).
1 tablespoon olive oil, optional
½ cup bread crumbs, preferably fresh
½ cup milk
1 pound ground beef
1 pound ground pork
1 egg, lightly beaten
½ cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley leaves
1 teaspoon minced garlic
½ onion, chopped
1 teaspoon chopped fresh sage leaves or 1 pinch dried
Salt and black pepper to taste
1. Heat the oven to 350°F.
2. Grease a rimmed baking sheet or roasting pan with the olive oil.
3. Soak the bread crumbs in the milk in a large bowl until the milk is absorbed, about 5 minutes In a large bowl combine soup mix, ground beef, bread crumbs, eggs, water, and only 1/3 cup of the ketchup.(Save the remaining 1/3 cup of ketchup for the toping.)
4. Add the meats, egg, Parmesan, parsley, garlic, onion, sage, and some salt and pepper and gently fold everything into the meat with your hands or a rubber spatula.
5. Mix just enough to distribute the flavourings without overworking the meat or it will become tough.
6. Turn the meat mixture onto the prepared baking sheet, gently shaping it into an oval mound.
7. Bake for 45 to 60 minutes, brushing occasionally with the rendered pan juices. When done, the meat loaf will be lightly browned and firm.
8. To check, insert a quick-read thermometer into the center; it should read 160°F. Let the loaf rest for 5 minutes before slicing with a serrated knife.
I searched some variations from different country from Wikipedia, you can refer them and get some inspiration, click here!