Thursday, November 8, 2012

Crêpe Stack Cake

  Welcome back myself to my blog, I was busy for my exam, now a 'truce' until about a week later and resume the exam. Back again, this stack cake was for my 3 best friends as a birthday gift. I don't give birthday gift to other people much, except for them, they gave me pretty good lifetime so it's worth to give them at least something. It tasted very good perhaps more beaten egg white will make this crepe stack cake looks stuffy and taller. The recipe I shared down here is with more egg whites so it will be looking more taller and full.

Crepes Stack Cake

Ingredients:
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

Directions:
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

A False Mooncake, Moon Meatpie ~My new creation~

  In Mid-Autumn Festival, I had weird thought and decided to make it. It was almost like making Pate en Croute. But with Chinese common ingredients, the smell is different. However, I need a little time to remake and correct some ingredients for the filling, my sister said it's too meaty, so perhaps I should add some other things like potato or some other veges. And this post here shows the picture only, and the recipe needs a little time for improvising.
It really looks a bit like a moon! o.o
See the inside?

Wednesday, September 26, 2012

Zucchini Sticks~


  I followed the recipe from the cookbook, "The Illustrated Kitchen Bible" by Victoria Blashford-Snell. It is a great book, I love it, many recipes contained inside as well as pictures of foods (It might make you starve XD), useful techniques, tips and more! It has 546 pages. And now I'll show one of the recipe from that cookbook which is Zucchini Sticks! It is great for party snack. I served them with some hot sauce, or you can serve them with any other sauce.

"The Illustrated Kitchen Bible"


Zucchini Sticks

Ingredients:
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

Directions:
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

Meatloaf

  I guess meat loaf is quite common to most people. This dish is very versatile, I made a little changes with the recipe from a book,"How to Cook Everything - The Basics".
  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!).


Meatloaf
Ingredients:
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

Directions:
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!