排骨面

今天很心血来潮的煮了面给大家吃。

昨晚看到老同学的微博上煮的面后就一直好想好想吃，所以只好自己动手丰衣足食啦！

过程很简单，排骨汤加了两勺绍兴和两勺盐，加了些冬菇，然后为了省时间干脆把龙虾丸也丢了进去。高压锅一起褒了一个小时，刚开锅的时候整个龙虾丸涨得跟网球一般大小。面和汤一起煮起来汤因为面的关系变得很稠，不清爽，但面也进了排骨汤的味道，还是挺成功的！

Japanese Tofu Cheesecake

An awesome cake that you could say "you'll never find this anywhere else" to everyone who tries it.

Saw this recipe whilst visiting a very disappointing sweets show. The entire "exhibition" was in a room the size of my bedroom... The only highlight of it was the recipe books. Especially one by Keiko Ishida, Okashi Treats: Sweet Treats Made With Love. It had many interesting deserts made with an Asian twist, from the more common green tea, red bean, black sesame, to the less used tofu.

I had many doubts prior to making this cake. Being used to eat tofu with chilli or soy sauce, the thought of bean curd + cheesecake was somewhat mind bending. However, I had to give it a shot.

Everything on Keiko's recipe was common and easy to find. The kinako (roasted soy bean powder) took a little bit of effort as most suburban Asian grocery did not stock it. Lucky it was found later in the city and I didn't substitute the kinako with soy bean powder (non-roasted), as the taste is not as rich and nutty.

Recipe was easy to follow, with gelatine sheets replaced with 20g powdered gelatine brought to boil with 100ml of hot water, then rested for five minutes before added to the cheesecake to avoid clumping.

Result was fabulous. Well set in both 20cm and 8cm sizes. Not too stiff and not too soft. Base did inflate a bit through baking (1.5 times thicker), but both thin and thick soya base tasted great.

I thought it might be difficult to accept as it was so different from traditional cheesecakes so I didn't tell anyone what the secret ingredient was until they tried. To my surprise, it was quite well received with the common reaction to the taste as "huh", "interesting", "hmmmm", then "this is actually really good".

The secret ingredient? Less than 50% could guess it. The ones who did guess right were non-Asians and none of the Asians could guess it right.

Baked Mango Cheesecake Slices

Merry Christmas!

The old baked mango cheesecake was magnificent, however, maybe not so great for a larger number of people. With the idea springing up from the super uber delicious double choc cheesecake slices that dissappeared with popular demand in a previous company morning tea, maybe it was better to make slices instead of a whole cake.

Here's the original Marble Cheesecake Slices receipe:

Ingredients
250g Scotch Finger biscuits
125g butter, melted
500g cream cheese, softened
2/3 cup caster sugar
3 eggs
90g white chocolate, melted, cooled <--- did not use (didn't have white chocolate and the last batch failed terribly because they simply wouldn't melt)
100g dark chocolate, melted, cooled <--- used about 120g, who doesn't love more chocolate!

Method
1. Preheat oven to 180°C/160°C fan-forced. Grease an 18cm x 28cm (base) slice
pan. Line base and sides with baking paper, allowing 3cm overhang on all sides.
2. Process biscuits until finely chopped. Add butter. Process until just
combined. Press over base of prepared pan. Cover. Refrigerate for 10 minutes or
until firm.
3. Meanwhile, using an electric mixer, beat cream cheese and sugar until light
and fluffy. Add eggs, 1 at a time, beating to combine. Transfer half the mixture
to a bowl.
4. Stir white chocolate into 1 mixture. Stir dark chocolate into remaining
mixture. Spoon mixtures, alternating, over base. Run a skewer through mixture to
create marbled effect. Bake for 25 minutes or until centre of cheesecake is just
firm to touch. Cool. Cover. Refrigerate overnight. Cut into squares. Serve.
http://www.taste.com.au/recipes/26794/marbled+chocolate+cheesecake+slice

With the reinvented Mango Cheesecake receipe, here's the change:

Ingredients
250g Scotch Finger biscuits
125g butter, melted
500g cream cheese, softened
1/4 cup caster sugar
3 eggs
800g canned mango (using about 200g of mango meat for cheesecake, 200g for topping, pureed)
2 fresh mangoes (cut into cubes, half placed into the cheesecake mixture and half to top)

Method as per orignal baked mango cheesecake post however, with baking time changed to 30 minutes.

http://yumi-yummy-yumi.blogspot.com/2009/10/baked-mango-cheesecake.html?showComment=1255342610868

Matcha Chocolate Kisses

These were uber easy to make with super simple ingredients!

Vanilla seemed a bit boring so I added some Japanese green tea power... all four table spoons... Yummm! (Even though they were bought over two years ago and were left overs from my last green tea sponge cake... I don't dare to look at the date... But it was nevertheless so awesomely delicious!)

Instead of chocolate frosting centre, I melted some dark chocolate buttons leftover from... Can't remember... Melting chocolate isn't my favourite moment but the end result was ooh so delish~

They did turn out a bit too big to be cute though... it was a bit alien like and uneven... but next time I shall keep them small and cute! And they did expand in the oven so need to be about 3cm apart... ^^

Ingredients

1 cup or 2 sticks unsalted butter, softened

1/4 cup powdered sugar

1/4 cup sugar

1 tablespoon of vanilla extract

4 drops food coloring or a few tooth pick swipes of gel food coloring, which is what I used. IF you are one of those people who don’t like artificial color, leave it out.

½ teaspoon salt

2 cups all-purpose flour

Instructions

1. Preheat oven to 350 degrees (176 degrees Celsius) and line baking sheet with a silicone pad or parchment.

2. In a large bowl, cream together butter and sugars.

3. Add food coloring and vanilla until combined.

4. Beat in the flour on low until just combined.

5. THAT’S IT! So now place about a teaspoon of dough into your palms and roll into balls. Place on the cookie sheet about an inch apart (they don’t really grow in width too much.) Bake for 8-10 minutes or until bottoms are slightly golden. Place on wire rack to cool.

http://vanillaextrachel.wordpress.com/2011/11/28/vanilla-chocolate-kisses/

Cappaccino Cupcakes!

This was totally perfect! Even though I am yet to eat one XD They were made with lots of love after a very exciting April Fools and friday night partying that lasted until Saturday morning, afternoon and night.

The cupcakes felt deliciously fluffy whilst the icing taste of a perfect blend of bitter coffee and sugary icing mixture.

After failing twice in the previous week trying to make the green tea spongecake and coca cola cupcakes through reading the receipe wrong, it feels so comforting and exciting to have accomplished something without having done something really stupid! Maybe I am better at dealing with new stuff!

Now, the receipe comes in two parts, the basic cupcake and the modification to make them cappaccino cupcakes! The receipe made a perfect 12 1/3cup sized cupcakes ^_______^ I probably should have seperated the batter more evenly as mine turned out with giants and elfs.

Cappaccino Cupcakes

http://www.taste.com.au/recipes/20344/cappuccino+cupcakes

Ingredients

1/2 quantity Basic cupcakes, using only 2 eggs (see related recipe)

2 tablespoons cocoa powder, sifted ·

Coffee icing

75g unsalted butter, softened

1 cup icing sugar mixture, sifted

1 teaspoon coffee essence chocolate sprinkles, to decorate

Method

1. Preheat oven to 180°C/160°C. Grease two 12-hole, 1 tablespoon-capacity mini muffin pans. Make Basic batter (see related recipe), adding cocoa with flour.

2. Make icing: Using an electric mixer, beat butter until light and fluffy. Gradually beat in icing sugar until smooth. Beat in coffee essence. Spoon mixture into a snap-lock bag. Snip a 1cm triangle from 1 corner of bag. Pipe mixture over cakes. Decorate with sprinkles. Serve.

Basic Cupcakes --- Can also be combined with other ingredients (fruits, jam, cocoa, chocolate etc.) to make all sorts of different cupcakes!

http://www.taste.com.au/recipes/20334/basic+cupcakes

Ingredients

200g unsalted butter, softened

1 teaspoon vanilla extract (replaced with vanilla sugar *yum yum*)

1 cup caster sugar

3 eggs

2 1/2 cups self-raising flour, sifted

1/2 cup milk

Method

Preheat oven to 180°C/160°C fan-forced oven. Line muffin or mini-muffin pans with paper cases.

Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl.

Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.

For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes. Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.

A super easy way of making sweet and sour pork ribs

一个美味糖醋排骨超简单的做法

1。肋骨若干，放入沸水焯一下，去血水，浮末

第二步就是核心啦
　　口诀如下：
　　一酒二酱三糖四醋五水
　　就是一份料酒二份酱油，三份砂糖，四份醋，五份水
　　至于一份是多少，根据肉的多少决定，我这里没有确切的比例，是做多了靠经验来的，这次我大概是小一斤肋骨，一份料酒如下
　　
　　（注明：偶这个做法是四川做饭，不像北京大多加入番茄酱，偶以为那是一种偷懒的主意，利用番茄酱的酸甜，避免了糖醋份量的掌握，但此酸甜非彼酸甜，也缺乏红亮的色泽。如果喜欢红亮的颜色，砂糖换为冰糖最好，但量不太好度了）

这是放好如上糖醋水等料后的排骨，大火烧开后，小火接着煮

煮了约40分钟后

等汁已经收的粘稠状（本来应该用锅铲捞起来拍张照片，但因为偶一人在家，拍不了，sorry啦）加入芝麻（白芝麻显眼，好看，但不如黑芝麻香，偶用的是黑芝麻），起锅！！
　　

简单吧

土豆烧肉

原 料：

土豆、五花肉。

做法：

1：土豆洗净，然后刨子去皮。

2、去皮的土豆切块，如果先用不到土豆的话，可以用水加点盐先泡起来，待用。

3、锅中水烧开，倒入洗干净的肉块，汆烫3到4分，撇出浮沫，然后捞出肉块沥干水份待用。

4、锅中底油，油七层热，加姜片和葱白爆香一下，倒入沥干水的肉块煸炒出油，然后加人酱油、精盐、绍酒翻炒几下。

5、倒入土豆块和肉块一起翻炒下，再加入清水（以没过肉块为度）和2小勺盐，待沸后转小火烧30分钟。

6、最后汤锅里的汁差不多的时候，大火收汁，撒点葱末即可以装盘了。

Normally I'd add some extra dried chilli, as usual XD

东门式炒土豆 Dong-men hawker style fried potatoes

After eating these street side fried potato thingy-s in Shenzhen (深圳) with my cousin, I've decided to make my own, more hygenic version. =D

Ingredients

土豆 Coliban Potatoes (x3)

盐 Salt

油 Oil

香油 Seasame Oil

花椒油 Chinese Red Pepper Oil

辣椒粉 Chilli Powder (Extra spicy)

碎辣椒 Chilli Flakes

花椒粉 Chinese Red Pepper Powder

孜然粉 Cumin Seed Powder

酱油 Soy Sauce

白芝麻 White Seasame

Directions

1. Cut potatoes into small pieces, the smaller they are, the more flavour it'd be able to take in. But cutting it too small may give you a potato mash when frying, not potato pieces.

2. Boil potato cubes in hot water for 10 minutes or until soft. Be sure to put salt in the water, one and a half teaspoon worth.

3. Drain cooked potatoes.

4. Put wok on high heat, add oil.

5. Add potatoes, mix.

6. Mix in all other ingredients, except for soy sauce, white seasame and seasame oil.

7. After mixing for a couple minutes, add soy sayce.

8. After the soy sauce is absorbed by the potato, add in seasame oil and white seasame.

9. Taste and adjust flavouring accordingly.

凉拌麻辣土豆丝 Si-chuan style spicy potato salad

Ingredients
土豆 Potatoes (Coliban x 2)
盐 Salt
酱油 Soy Sauce
花椒油 Chinese Red Pepper Oil
油辣椒 + 辣椒油 Chilli Oil + The Chilli in the Chilli Oil
花椒粉 Chinese Red Pepper Powder
孜然粉 Cummin Seed Powder
葱 Spring Onion
白芝麻 White Seasame Seed
芝麻油 Seasame Oil

Directions
1. Cut potato into thin slices, or strips.
2. Let cut up potato sit in cold water for a couple minutes, wash out the starch.
3. Place cut up potato pieces into boiled water, boil for 4 minutes-ish, until the potato pieces are cooked but not soggy.
4. Drain out the hot water and place potato in cold water, change the water as needed for the potato to cool.
5. Mix up all the ingredients according to personal likings and mix in with the drained potatoes!
6. Whoala~~ Yummmm~~~

Notes
- Alternatively you can make it hot by frying the potato instead of boiling it =D

Strawberry Cupcakes and Chocolate Cupcakes with Chocolate Frosting!!!

X Cupcakes with white chocolate frosting???

Recipe got left in my little cupcake kit book!!! But overall yummy!!! Hehehe... Will copy recipe up later... too bad no copy-paste...

Red Velvet Cupcakes with Buttercream Frosting

Well to begin I shall confess my red velvet cupcakes went without the "red velvet" (because I didn't have so much food colouring...)

But it was YUMMY YUMMY YUMMY!!! Awesome recipe and oh-so-fluffy!!! I think it might be the cake flour used because it turned out really really soft and FLUFFY! I think I read somewhere about high protein or something content that makes it so different from plain flour... So yummy... and not too sweet at all! Add in the icing and its woahla~ yummm...

I made the exact portion as the recipe thinking it won't be that much until I read the part at the bottom that said "I made about 20"... but that was when I had already mixed in everything... haiii... I ended up with 12 big and 8 small cupcakes...

I was meant to split the batter and make choc-banana cupcakes, white chocolate swirl cupcakes, choc-chip cupcakes and so on... but I forgot -________-"" very genius I know ><" BUT I did remember to split the icing into different colours... hmmm... I used some of the plain cream coloured icing, and turned some pink... and as I couldn't be bothered to wash up I geniusly made purple!!! ^___^ and then I wanted brown... but after staring at the red, purple, yellow and green for a minute I still couldn't make up in my mind how to get brown -__- so COCOA POWDER!!! Now a private moment of "Ohhhh smart smart me"... kekeke...

And I FOUND GOLD at a local supermarket!!! MAXI! Yes... the place that looked a bit dodgy compared to the flashy Safeway 30 seconds down... But... THEY HAD REALLY AWESOME STUFF!!! I found this really really yummy thing called Vanilla Sugar... it smells divine... droolz... and also they had all these different types of flours, sugar and blah blah blah that was never seen at Safeway... (they had small sachets of baking powder and bi-carb soda in a proper container... aiii... note: I juse bought a container of baking powder that I needed 1% of and a paper box of bi-carb soda that leaked as soon as I bought it... sigh...)...

OH... Also I found this thing call marzipan which seem to supposed to work like fondant. So I tried it. It was sticky but seem to work well despite it smells kinda funny... I wonder who will try my one and only marzipan cupcake and tell me what it was like...

Hmmm... another highlight of the day was the $2 Dollar shop!!! After eBaying for ages for a cake holder I didn't see a satisfying one... BUTTTT I found one at the $2 Dollar Shop!!! For $4!!! And made in Melbourne!!! Hehehe... I also found cupcake cups - $2!!! Pastry brush - $2!!! Packet of 5 gift bags - $2.50!!! ... I shall stop before this starts to sound like one of those radios on repeat on Swanston St...

Okay... Recipe time... Degrees in F again... ><" (I'm so scarred...)

P.S. I only made half the frosting which frosted all 20 cupcakes ^___^"

P.P.S. 1 stick/quarter cup of butter is 113g

Red Velvet Cupcake Recipe

2 1/2 cups sifted cake flour

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons unsweetened cocoa powder

2 oz. red food coloring (two bottles) or 4 oz beet juice (if you use unprocessed light cocoa you can leave out the food dyes and you'll get a warm red/brown color)

1/2 cup unsalted butter, softened

1 1/2 cups sugar

2 eggs, at room temperature

1 teaspoon vanilla extract

1 cup buttermilk, at room temperature

1 teaspoon white vinegar

1 teaspoon baking soda

1. Preheat oven to 350 degrees. Line two 12-cup muffin tins or silicone pans with cupcake liners.

2. Sift together the cake flour, baking powder, and salt into a medium bowl and set aside. In a smaller bowl, mix food coloring and cocoa powder to form a thin paste without lumps and set aside.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don't do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under 3/4 full. I ended up with 20 cupcakes. Place muffin tins in your preheated oven. Bake for approximately 20, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down they are not yet complete. Or you can insert a toothpick into the center of a cupcake in the center of the tin and if it comes out clean they are done!

5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.

6. Enjoy!

http://bestcupcakerecipes.blogspot.com/2009/02/red-velvet-cupcake-recipe.html

Vanilla Buttercream Frosting

1 cup (2 sticks) of unsalted butter, room temperature

6-8 cups of powdered sugar

1/2 cup of milk

1.5 tsp vanilla extract

1. In an electric mixing bowl fitted with the paddle attachment or if you don't have an electric mixing bowl use a large bowl and an electric mixer, mix the butter until smooth and creamy (a few minutes).

2. Add 4 cups of the sugar, the milk and vanilla and on low speed mix until combined.

3.Add two more cups of sugar and on low speed mix until light and fluffy. If you need to, add the remaining two cups of powdered sugar.

http://bestcupcakerecipes.blogspot.com/search/label/frosting%20recipes

Coca Cola Cupcake with Coca Cola Frosting!

Yummmmm!!!

Sooooooo Coca Cola...

I wasn't quiet sure about the recipe at the start as the website looked quiet simple hence not so convincing... but it all turned out perfect!!! Trust and follow the recipe!!! I made half the portion of the recipe and it made 9 big cupcakes!!! But don't make the icing too early like me because it got dry and cold and became difficult to spread and sprinkles won't stick!!! But I overcame the problem by putting sugary water on the cupcakes (a brush would've been sooooo handy but too bad somebody's house doesn't have one >__<)!! Oh, it turned out fine without pecans too... (I wasn't quiet sure what they were...)

Note: when I read the recipe and it said they licked the frosting I was like ewwww... So fat and sweet... but I ended up doing it too. ><" It was soooo irresistable... sooo yummy... droolz...

Oh... the degrees... is not in celcius... so 162 Degree C!!! THANK YOU!!!

Coca Cola Cupcake Recipe

Ingredients

Part One

• 1 cup coca cola or other cola drink

• 1/2 cup butter (I used unsalted because it was 3 for $5...)

• 1/2 cup vegetable oil

• 1/4 cup powdered cocoa

• 22 large marshmallows (Hehehe... I used the pink ones leftover from picking out the white ones to try making fondant with...)

Part two

• 2 cups all purpose flour

• 2 cups sugar

• 1 teaspoon baking soda (bi-carb soda... I think I'm right...)

• 1 teaspoon vanilla (I used extract because they said the essence was the extract but diluted with other stuff...)

• 1 cup buttermilk

• 2 large eggs, beaten

Coca Cola Cupcake Recipe Directions

Preheat oven to 325 degrees. Line cupcake pans with paper liners. These cupcakes work best with the silver metallic liners.

Part one

In a small saucepan mix cola, butter, vegetable oil and cocoa. Bring to a boil, remove from heat, and add marshmallows. Place lid on saucepan and leave until marshmallows begin to melt. Stir well.

Part two

Mix flour, sugar, and baking soda in a large mixing bowl. Add buttermilk, eggs, and vanilla. Mix well.

Combine Part One and Part Two in the mixing bowl. Spoon cupcake
batter into cupcake pan liners until they are 1/2 to 2/3 full.

Bake at 325 degrees for approximately 20 minutes or until toothpick inserted in center comes out clean.

Cool cupcakes completely before frosting with Coca Cola frosting.

http://www.cupcakerecipes.com/cocacolacupcakerecipe.htm

Coca Cola Frosting

Ingredients

• 1/4 cup powdered cocoa

• 6 tablespoons coca cola or other cola

• 1/2 cup butter

• 3 and 3/4 cup powdered sugar (one 1 lb box) ---> (I used soft icing mixture...)

• 1 cup chopped pecans

• 1 teaspoon vanilla

Coca Cola Frosting Directions

In a medium saucepan, mix together cocoa, cola, and butter. Heat over medium heat until melted then bring to a boil. Remove from heat and add powdered sugar, pecans and vanilla. Stir until blended well.

Let frosting cool until stiff enough to frost cupcakes. I've been know to eat the leftover frosting with a spoon!

http://www.cupcakerecipes.com/cocacolafrosting.htm

Green Tea Japanese Spongecake Kasutera & Green Tea Mousse

Very very pretty cake!!! Beautiful wet green transparent-ish colour ^___^ yummy!!!

Green tea mousse was put in between the green tea spongecake, and more green tea mousse was used to cover the whole cake in!!! Awesomely, this time I managed to get the top flat!!! So I sieved more matcha powder on top ^___^ BUT IT'S FLAT!!! Oh... the chocolate pieces were the as the sides I couldn't get flat... hmmm... ^___^"" (chocolate pieces made from rolling out melted milk chocolate between two pieces of parchment paper... no rolling pin so there might be finger marks on the choc pieces... and there's a lot of chocolate left over... -___-"")

Oh!!! And something really really retarded happened as I was baking the cake... the recipe said 320 DEGREES... Chin's oven went up to 250... normally the other cake uses about 220... so I thought to myself: Hmmmm spongecakes really need a hot oven to bake... hmmm... I'll just use 250... AND MY CAKE BURNT IN LIKE 15 MINUTES!!!! Arghhhhhhhh!!! American measurements!!! Soooo use 162 Degrees!!! Haiii... lucky I had ingredients to start over again...

End result - uber pretty cake!!! But a slight fall onto the sweet side... even after I used half honey than it mentioned... Hmmm... the green tea taste lacked quiet a bit too... both of the packets I bought didn't have a strong green tea taste... maybe use a lot less sugar next time... need to experiment a bit more with this recipe...

Oh... And as my 6" square was tiny I only used half the portion of ingredients for the green tea spongecake but the complete portion of green tea mousse was just enough!!!

Greent Tea Spongecake

Serves 8 - 10

Ingredients

1 cup white flour
1 cup granulated sugar
1/4 cup honey
1 teaspoon vanilla extract
1 tablespoon green tea powder
1/4 teaspoon salt
7 large eggs
1/8 teaspoon cream of tartar

Directions

1Separate the egg whites from yolks into two large bowls.

2Whisk sugar, honey, vanilla, green tea powder, and salt into egg yolks until everything is mixed together.

3Place bowl in a large pan of hot water.

4With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume.

5Gently fold in flour.

6In the large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high until eggs are foamy.

7When the eggs are foamy, sprinkle in one tablespoon of sugar and cream of tartar.

8Beat until the egg mixture is stiff.

9Using a spatula, fold the egg whites gently so the bubbles in eggs are not destroyed.
10Preheat oven to 325 degrees.

11Use parchment to line the bottom of two loaf pans.

12Grease the parchment.

13Pour batter into pan.

14Place pans on middle rack of oven 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger.

15Cool for 20 minutes.

16Run a small knife between edge of cake and pan. Remove from pan carefully.

17Pull off parchment and cool completely.

18Cut, serve and enjoy!

http://www.recipezaar.com/Green-Tea-Japanese-Sponge-Cake-Kasutera-278615

Green Tea Mousse

SERVES 4

Ingredients

1 tablespoon gelatin, powder
4 tablespoons water
2 egg yolks
1/2 cup sugar
1 cup milk
1 cup heavy cream
1 tablespoon macha green tea powder
3 tablespoons warm water

Directions

1Dissolve gelatine powder in 4 tbsps of water and set aside.

2Mix egg yolks and sugar in a bowl. Heat milk in a pan and dissolve the gelatine in the milk. Gradually add the milk in the egg mixture.

3Dissolve green tea powder in 3 tbsps of warm water. Add the green tea in the egg and milk mixture and stir well, cooling the bowl in ice water.

4Further, add whipped heavy cream in the mixture.

5Pour the mixture into cups or glasses and chill them in the refrigerator minimum of 2 hours.

http://www.recipezaar.com/green-tea-mousse-382175

Baked Durian Cheesecake

Sooooo SMELLY!!! Was going to terrorise Sophia's house with a durian but she was smart and decided to reschedule... hehehe... so Chin's house was the end victim...

At the start, durian was yummy-ish, then it turned smelly, then it just felt like a fart bomb!!! Eeeeek... and Lisha loved it... eee... (and consequently bought and ate a durian a day after and ... gosh... I don't want to remember... ewwww... *scarred*)

To top the durian cake - which follows the exact recipe as the baked mango cheesecake (of course subsituting the mango for durian) - coconut was spread on top... because again the top of the cake wasn't flat... the topping burnt alot easier and faster than mango too... so stir stir stir!!!

End result - I HATE DURIAN!!! Hence Chin ate the whole cake... except for two slicers... as he's not the fat type... haiii... some people just automatically are skinny... they do all the slimming things without conciously thinking of it...

Baked Mango Cheesecake

This was sooooooo delicious!!! Not too sweet, just right!!! Great topping too... despite I couldn't be bothered with the whipped cream...

The amount of cookies for the base seemed a bit too much though... after two 20cm cakes there were still some left over... and OMG milk arrorw*&4ts are sooo bad for making the base... didn't mooosh with butter and didn't turn out wet sandy... and didn't make such a stable base ><" note to self: try arnott's nice next time...

The amount of batter seemed a bit over for a 20m cake tin too... managed to have a bit left over... about 1/3 ish?

Ingredients

250g plain biscuits
¼ cup desiccated coconut
100g butter, melted
500g cream cheese
¼ cup castor sugar
2 teaspoons grated orange rind
170g can mango pulp
4 eggs, lightly beaten
1 large mango, sliced
1 cup cream, whipped <--- didn't use

Topping:

170g can mango pulp
2 tablespoons sugar
1 teaspoon gelatine
¼ cup sour cream

Directions

Preheat oven to moderate 180oC. Place biscuits and coconut in small mixing bowl; add butter. Stir until well combined. Press mixture evenly over the base and sides of deep 20cm round springform tin; smooth surface.

Using electric beater, beat cream cheese, sugar and orange rind in a small bowl until light and creamy. Add mango pulp; beat well. Add eggs gradually, beating thoroughly after each addition.

Pour mixture into prepared tin. Bake for 40 minutes. Remove from heat; allow to cool completely. Spread with topping, decorate with sliced mango and pipe with whipped cream. Refrigerate several hours or overnight before serving.

To Make Topping: Combine pulp and sugar in small pan. Sprinkle over gelatine. Stir over low heat 1 minute until sugar dissolves and mixture boils. Simmer uncovered 4 minutes, stirring occasionally. Remove from heat; transfer to small bowl; cool. Stir in sour cream.

http://www.grouprecipes.com/16583/baked-mango-cheesecake.html

In between...

FAILED - pretty but too moist... but pretty ^___^

Triple chocolate cheesecake

This was a very very yummy cake! The original had two layers, dark chocolate and white chocolate but mine had three layers!!! Instead of seperating the cream cheese mixture into two, seperate into three ^__^ and fold milk chocolate into it!!! Yummmm!!!

Using 2 1/2 tsp gelatine as recommended by reviews was great as the cake turned out just right! Nice, soft and mousse-ish... and the cocoa power on top... hehehe... because the top of my cake didn't turn out flat... maybe i should've ran over the top with a flat knive thing... So I covered it up with cocoa powder!!! But cocoa power didn't taste so nice though... maybe should've used powdered chocolate or milo... veryyyyy happy with end result despite i made wayyy too much... and was too lazy to give them out... kekeke...

Ingredients (serves 8)

200g plain chocolate biscuits
80g butter, melted
1/3 cup cold tap water
5 teaspoons gelatine
500g cream cheese, softened
1/2 cup icing sugar
1/2 cup milk
150g white chocolate, melted
150g dark chocolate, melted
1 1/2 cups thickened cream, whipped
100g milk chocolate, grated
cocoa powder, to serve

Method

Grease and line a 24cm (base) springform pan. Process biscuits in a food processor to fine crumbs. Transfer to a bowl. Add melted butter. Stir until well combined. Use your fingertips to press into base of prepared pan. Refrigerate for 20 minutes or until firm.

Place water into a heatproof microwavesafe bowl. Sprinkle over gelatine. Stand for 1 minute. Microwave, uncovered, on HIGH (100%) power for 20 to 40 seconds or until gelatine dissolves. Set aside for 15 minutes.

Using an electric mixer, beat cream cheese, sugar and milk until smooth. Stir in gelatine. Divide cream cheese mixture between 2 bowls.

Stir white chocolate into 1 cream cheese mixture. Stir dark chocolate into other.

Fold half the cream through white chocolate mixture and half through dark chocolate mixture.

Pour dark chocolate mixture over biscuit base. Freeze for 10 minutes or until firm to the touch. Carefully spread white chocolate mixture over dark. Cover. Refrigerate overnight.

Release sides of pan. Place cheesecake onto a serving platter. Sprinkle with grated milk chocolate. Dust with cocoa. Cut into slices with a warm knife. Serve.

http://www.taste.com.au/recipes/1415/triple+chocolate+cheesecake

Choc Ripple Cheesecake

My first cheesecake! Yummm...

My version - added coffee to the cream cheese part to make a choco coffee ripple cheesecake... yummmmmm... (for those who love coffe... which doesn't exactly include me...)

End result - yummy despite less obvious ripples... and a bit hard after leaving it out in the air/fridge for a while... oh, the yummy chocolaty things on the side went soggy and unedible ever from the first night... but... awesome recipe!!!

Ingredients (serves 8)

150g Arnott's Choc Ripple Biscuits
60g butter, melted
375g cream cheese
55g (1/4 cup) caster sugar
1/2 tsp vanilla extract
3 eggs
100g dark chocolate, melted

Method

Preheat oven to 180°C (160°C fan). Grease a 13cm x 36cm rectangular tart tin. Place the biscuits and melted butter in the bowl of a food processor and blend until the mixture resembles wet sand. Place the mixture in the tart tin and press firmly over the base and sides of the tin. Bake in the oven for 10-12 mins or until firm. Allow to cool completely.

Place the cream cheese, sugar and vanilla extract in the bowl of an electric mixer, beat until smooth. Add the eggs, one at a time, beating well between each addition. Divide the mixture into two equal amounts and add the melted chocolate to one portion. Spoon alternate amounts of the chocolate and vanilla mixture into the tart case and then, using the end of a spoon, swirl the two mixtures to create a 'ripple' effect. Bake for 20-25 minutes or until just set. Cool and serve.

http://www.taste.com.au/recipes/21368/choc+ripple+cheesecake+tart

Wooohooo~

This blog shall serve the purpose of collecting all my favourate recipes so I don't lose them over time ^___^ (even after this surge of baking hysteria...)