tag:blogger.com,1999:blog-66730674359861699842024-02-22T00:50:15.872+10:30Go on... Have a biteSamanthahttp://www.blogger.com/profile/12620563124529236970noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-6673067435986169984.post-5749698282691858692010-04-05T17:00:00.003+09:302010-04-05T17:06:36.786+09:30Vietnamese Baked Banana CakeI haven't done this in a while but here goes.<br /><br /><div style="text-align: center;"><img src="http://farm5.static.flickr.com/4022/4492818816_cb26a62be4.jpg" /><br /></div><br /><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2739/4492819018_ac6b82d22e.jpg" /><br /></div><br />Recipe obtained from Ellie of <a href="http://almostbourdain.blogspot.com/2010/02/vietnamese-baked-banana-cake.html">Almost Bourdain.</a><br /><br />With the amount of bananas used, I still prefer my <a href="http://come-have-a-bite.blogspot.com/2009/09/banana-chocolate-chip.html">banana chocolate chip cake</a> but it's an interesting try.Samanthahttp://www.blogger.com/profile/12620563124529236970noreply@blogger.com3tag:blogger.com,1999:blog-6673067435986169984.post-54296066457119031112010-01-20T13:54:00.002+10:302010-01-20T14:06:50.905+10:30Chicken and Leek Pie<div style="text-align: center;"><div style="text-align: left;"><span style="font-style: italic;">Epilogue:</span><br /><br /><span style="font-style: italic;">Cooking has been somewhat fun and it undoubtedly does bring people together. However, due to various reasons, I might give up this blog of mine. I'm not going to give up entirely on cooking or baking yet because I do have a passion for food and sharing good food with loved ones brings a inexplicable amount of joy. </span><br /><br /><span style="font-style: italic;">There is a possibility that I may continue this blog again someday but currently there are no intentions of doing so. I hereby thank everyone- my family, my friends, my loyal readers, regular commenters, food bloggers and you(!) who have shared marvelous ideas, provided me with great support and believed in me. </span><br /><br /><span style="font-style: italic;">Thank you for reading Go on... Have a Bite.</span><br /><br />----------------------------------------------------------------------------------------------<br /><br />An old friend of mine has been aching for some pie time so we got up as early as 6am in the morning to satisfy this craving of hers and to provide some Baking 101 lessons. :P<br /></div><br /><img src="http://farm3.static.flickr.com/2653/4202917680_97fafb30bc.jpg" /><br /><br /><div style="text-align: left;"><u>Ingredients:</u> (Makes a 9" pie)<br /><ul><li>2 1/2 cups + 1/3 cup plain flour<br /></li><li>250g butter, cut into cubes<br /></li><li>5 tbsp cold water<br /></li><li>2 leeks, white part only, sliced into 1 cm intervals</li><li>2 cloves garlic, minced<br /></li><li>1kg chicken, diced</li><li>500mL chicken stock</li><li>Salt and pepper, to taste<br /></li></ul><u>Method:</u><br /><ol><li>First prepare the dough by mixing 2 1/2 cups plain flour with butter using only your fingertips. Rub until it resembles fine breadcrumbs. Add just enough cold water until it becomes a dough.</li><li>Roll the dough into a ball and wrap in cling wrap. Chill in refrigerator for 15 minutes.</li><li>Brown the chicken in a generously oiled pan and set aside. Add oil to a pot and add in the garlic and leek until the leek softens.<br /></li><li>Add in the chicken and stock. Gradually add in the remaining 1/3 cup of plain to thicken the mixture. Season to taste with salt and pepper. When it starts to thicken, switch of the fire and prepare the pastry.</li><li>Divide the dough into two portions. Roll out the pastry on a generously floured surface until it is sufficient to fit a 9 inch pie pan. Lift the pastry and gently press onto the pie pan. Prick the base with a fork.<br /></li><li>Place the chicken filling onto the pastry and top the pie with the other portion of rolled pastry. Press the edges together using a fork so that the edges are sealed. Cut holes in the middle to allow steam to escape.<br /></li><li>Bake in 200°C and bake for about 30 minutes or until brown. Serve warm.</li></ol><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2575/4202158671_76d7dcd88c.jpg" /><br /></div><br /><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2558/4202159717_2139b217ec.jpg" /><br /><br />Oozing pie filling.<br /><br /><div style="text-align: left;">While my friend commented that the crust was good, the filling lacked a bit of seasoning. The top and side crust was yummy but the bottom crust turned out soggy (as always). I've tried blind baking it first and various other methods but that doesn't work either so next time I might just omit the bottom crust.<br /></div></div></div></div>Samanthahttp://www.blogger.com/profile/12620563124529236970noreply@blogger.com2tag:blogger.com,1999:blog-6673067435986169984.post-15793279179774956612010-01-16T18:39:00.001+10:302010-01-16T18:39:00.345+10:30Soya Bean Longan Jelly<div style="text-align: center;"><img src="http://farm5.static.flickr.com/4007/4202918376_ccc433b0b8.jpg" /><br /></div><br /><u>Ingredients:</u> (Makes about 20 cups)<br /><ul><li>1L Soya Bean Milk</li><li>12.5g Pearl Mermaid Agar-agar powder</li><li>250g castor sugar</li><li>1.5L water</li><li>400mL canned evaporated milk</li><li>A tin of canned longan or lychee<br /></li><li>20 of 150mL plastic cups<br /></li></ul><u>Method:</u><br /><ol><li>Mix everything together in a large pot except the longan and bring everything to a boil. Stir to make sure everything is melted. </li><li>Let it simmer for a 3-5 minutes and scoop contents into the plastic cups.</li><li>Once the mixture starts to set, place the longans on top. Chill in refrigerator overnight.</li></ol>This is the perhaps one of the easiest desserts you can bring during a party and from previous experiences, people do seem to like it. Please do not question me about placing hot liquid into plastic containers. I am fully aware of the hazard but perhaps you could provide a better suggestion?<br /><br /><div style="text-align: center;"><img src="http://farm5.static.flickr.com/4047/4202158795_4eeb71a6c7_m.jpg" /><br /><br />Best enjoyed on a hot day.<br /></div>Samanthahttp://www.blogger.com/profile/12620563124529236970noreply@blogger.com22tag:blogger.com,1999:blog-6673067435986169984.post-37773258371981461292010-01-12T16:34:00.003+10:302010-01-12T16:34:00.253+10:30Pumpkin Mee Suah KuehMee Suah or 面线 is a specialty of Xiamen, Fujian. It is a fine dried wheat noodle with a smooth texture & is used mainly in soup. I'm unsure of the origin of this dish but I always loved it whenever my sister cooked this dish. Finally took the chance to take down the recipe so that I can make it on my own.<br /><br /><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2784/4180930592_25542212f1.jpg" /><br /><br /><div style="text-align: left;"><u>Ingredients:</u> (Makes 9 inch)<br /><br />i) Pumpkin Kueh<br /><ul><li>300g mee suah or 面线</li><li>300g pumpkin flesh, shredded</li><li>6 shitake mushrooms, soaked and sliced</li><li>3 chinese sausages or lap cheong, diced<br /></li><li>75g dried shrimps, ground<br /></li><li>5 shallots, sliced </li><li>5 cloves garlic, minced </li><li>120g pork, diced</li><li>700mL water* </li></ul>ii) Seasoning<br /><ul><li>1 tbsp soya sauce</li><li>1 tbsp water</li><li>1 tsp sugar<br /></li><li>1/2 tsp pepper</li></ul>iii) Garnishing<br /><ul><li>1 sprig spring onion, chopped</li><li>5 cloves garlic, minced</li><li>2 shallots, sliced</li><li>1 red chili, sliced</li></ul><u>Method:</u><br /><ol><li>Soak mee suah in water until softened and keep aside. Heat oil in a wok and sauté shallots and garlic till golden brown. Reserve for garnishing. </li><li>Fry minced shallots, garlic till fragrant then add in mushrooms, dried prawns, minced meat, chinese sausages and pumpkin shreds.</li><li>Add in the softened mee suah, water and seasonings. Stir well and adjust to taste. </li><li>Keep frying until most water has evaporated and everything becomes very sticky or gooey.</li><li>Press mee sua firmly into a greased 9 inch tray and steam for 20 minutes. </li><li>Garnish with red chilies, spring onions and fried shallots. </li></ol>*Note: Although original recipe calls for 700mL water, use 500mL water first and then adjust accordingly.<br /><br /><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2485/4180168469_09dfcb3d39.jpg" /><br /></div><div style="text-align: center;"><br />Close up.<br /><br /><img src="http://farm3.static.flickr.com/2713/4180931034_2633dee29a.jpg" /><br /><br />Sliced kueh.<br /><br /><img src="http://farm5.static.flickr.com/4012/4180168927_8695378fab.jpg" /><br /></div><br /><div style="text-align: center;">After garnishing. Yum yum.<br /></div></div></div>Samanthahttp://www.blogger.com/profile/12620563124529236970noreply@blogger.com4tag:blogger.com,1999:blog-6673067435986169984.post-20229736491397344982010-01-08T12:58:00.002+10:302010-01-08T12:58:00.767+10:30Cold Soba Noodles<div style="text-align: center;"><div style="text-align: left;">Soba noodles, made of soba (buckwheat) are most popular during the hot summer days of Japan. This is a simple, healthy dish that is really refreshing. Even my daddy likes it too which is always a positive sign.<br /></div><br /><img src="http://farm5.static.flickr.com/4041/4172677931_ebbb5d5d44.jpg" /><br /><br /><div style="text-align: left;"><u>Ingredients:</u> (Serves 4)<br /><ul><li>400g soba noodles</li><li>2 sprigs spring onions, chopped<br /></li><li>Nori seaweed, grated<br /></li><li>Sesame seeds, toasted<br /></li><li>1 cup tsuyu* sauce<br /></li><li>2 cups of water</li></ul><u>Method:</u><br /><ol><li>First make the sauce by diluting* 1 cup tsuyu sauce with 2 cups of water and keep in refrigerator to chill. This step can be made a day ahead.<br /></li><li>Bring a large pot of water up to a boil. Place the soba noodles in the pot of boiling water and cook for about 7 minutes or until noodles are tender.</li><li>Drain the noodles into a colander and immediately rinse with cold running water for about 3 minutes or until water runs clear.<br /></li><li>While rinsing, take handfuls and gently swish and rub them in the water to wash off any trace of starchiness or gumminess on the noodles.<br /></li><li>After rinsing, soak the noodles in cold, icy water for about 5 minutes to ensure that the noodle is icy cold as it tastes best. Cold water kept in fridge or ice from freezer would come in handy.<br /></li><li>Drain the noodles and divide them among 4 bowls. Garnish with sesame seeds, seaweed and spring onions. Pour previously made soba sauce over the noodles. Serve immediately. </li></ol>*Note: Tsuyu sauce <span style="visibility: visible;" id="main"><span style="visibility: visible;" id="search">is made of a strong mixture of dashi, sweetened soy <em>sauce</em> and mirin and can be obtained from any Japanese grocery stores. Not all tsuyu sauce needs to be diluted. Read the label carefully or ask shop assistant if unsure.<br /></span></span></div></div>Samanthahttp://www.blogger.com/profile/12620563124529236970noreply@blogger.com0tag:blogger.com,1999:blog-6673067435986169984.post-7620646966854383282010-01-04T20:01:00.001+10:302010-01-04T20:01:00.701+10:30Durian durian, KL<div style="text-align: center;"><div style="text-align: left;">Durian is also known as the king of fruits and has this pungent smell that many Caucasians are not able to stomach. To us, it definitely smells good but I've had Caucasian friends who compared the smell to that of a sewage. :s<br /><br />Maybe it's because I've been deprived from good durian in Australia so lately I've been in this durian phase especially when it's incorporated into pastries. This year's durian harvest was really good and my sister bought me this gorgeous cream puffs from Petaling Street which tasted absolutely divine!<br /><br />While walking at Pavilion, KL. I came across this shop which sells all durian incorporated pastry! Yummy! I managed to sample some of their products and the <span style="font-weight: bold;">durian butter cake</span> tastes good with really strong durian flavour. :D Apparently their durian mochi uses 100% pure durian without the addition of any cream, so it's something I'm eyeing the next time I'm there.<br /></div><br /><img src="http://farm3.static.flickr.com/2768/4165202899_e9bb417e73.jpg" /><br /><br /><div style="text-align: left;">I bought home some durian macarons because I am still too afraid to attempt macaron making just yet. :P A box of 6 costs me RM8 and I was disappointed with how little durian cream they gave me. :( Despite the small box and miserable amount of durian cream, the smell and taste was still very strong. Quadruple the amount of cream would make me a very happy girl. :P<br /><br />The products sold in this shop definitely has a very distinct and strong durian flavour in their pastries which is something I like. Durian mochi, I'm coming back for you. :)<br /><br /><span style="font-weight: bold;">Durian Durian</span><br />Lot P1.11.04, Level 1<br />Pavilion KL Shopping Mall<br />Phone: (03) 89949308<br /></div></div>Samanthahttp://www.blogger.com/profile/12620563124529236970noreply@blogger.com0tag:blogger.com,1999:blog-6673067435986169984.post-32885109588944728052009-12-31T19:05:00.003+10:302009-12-31T19:05:00.303+10:30Beef CasseroleAfter I came back, my mom has asked me to whip up some western dishes as Chinese food can be easily, not to mention cheaply obtained here. She is a hard one to please as she is usually very critical when it comes to food. Talk about pressure. I hope this one managed to suit her taste buds.<br /><br /><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2714/4165202705_95640bf37c.jpg" /><br /></div><br />Recipe adapted from Super Food Ideas.<br /><br /><u>Ingredients:</u><br /><ul><li>cooking oil<br /></li><li>500g beef shank (suggested by the butcher)</li><li>2 red onions, sliced</li><li>1 leek, white part only, sliced<br /></li><li>1/2 bulb of garlic, sliced</li><li>4 sticks celery, sliced (I omitted this)</li><li>2 carrots, peeled and cut into 3cm chunks (I used 4 instead)</li><li>430g can of tomato puree</li><li>1/4 cup of red wine</li><li>1/2 cup beef stock</li></ul><u>Method:</u><br /><ol><li>Pat the beef dry with a kitchen town to ensure that the beef browns. Heat oil in a large saucepan over high heat. Cook beef, in batches until browned. Transfer to a plate.</li><li>Reduce heat to medium. Add remaining oil, onions, leeks, garlic and carrots to pan. Cook, stirring often, for 5 minutes.</li><li>Return beef to pan with tomatoes, wine and stock. Bring to the boil.</li><li>Reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer gently, stirring occasionally, for 30 minutes or until beef is tender. </li><li>Serve with crusty bread or with mashed potatoes as a side.<br /></li></ol>Samanthahttp://www.blogger.com/profile/12620563124529236970noreply@blogger.com0tag:blogger.com,1999:blog-6673067435986169984.post-63861792834920987822009-12-27T17:43:00.001+10:302009-12-27T17:43:00.271+10:30Four Angled Beans with Belacan<div style="text-align: center;"><div style="text-align: left;">Four angled beans is a type of vegetable that is rarely seen in Australia so I took this opportunity to ask my mom to buy a few. While people think that belacan (shrimp paste) stinks up the whole house, I actually adore this smell. Weird, I know.<br /></div><br /><img src="http://farm3.static.flickr.com/2784/4159776740_ed584ef5a4.jpg" /><br /><br /><div style="text-align: left;">Recipe adapted from <a href="http://www.deliciousasianfood.com/2006/07/27/four-angled-beans-with-dried-prawns-and-chilli/">Delicious Asian Food.</a><br /><br /><u>Ingredients:</u> (Serves 5)<br /><ul><li>300g four angled beans, cut into 3cm slices</li><li>50g dried prawns</li><li>3 bulbs shallots</li><li>1 1/2 bulb garlic</li><li>4 fresh red chilies, seeds removed<br /></li><li>1 tbsp cooking oil</li><li>1 tsp sugar</li><li>20g belacan/shrimp paste</li></ul><u>Method:</u><br /><ol><li>Pound or blend dried prawns, shallots, garlic, chilies and belacan until a fine paste forms.</li><li>Heat oil in wok. Add paste above and fry on medium heat till fragrant and slightly brown.</li><li>Increase heat to high and add four-angled beans and stir fry for about 2 minutes. Whilst stir frying, sprinkle water to keep moist.</li><li>Add sugar to taste. Serve warm.</li></ol></div></div>Samanthahttp://www.blogger.com/profile/12620563124529236970noreply@blogger.com0tag:blogger.com,1999:blog-6673067435986169984.post-89402188717596676712009-12-23T17:22:00.004+10:302009-12-23T17:22:00.180+10:30Yong Tau Foo<div style="text-align: center;"><div style="text-align: left;">If I'm not mistaken, Yong Tau Foo is a Hakka dish and being half-Hakka my mom taught me how to make this dish. Feel free to omit or add in any vegetables to your liking.<br /></div><br /><img src="http://farm3.static.flickr.com/2657/4159776736_1148f9ce01.jpg" /><br /></div><br /><u>Ingredients:</u> (Serves 4)<br /><ul><li>300g fish paste</li><li>200g pork mince</li><li>50g salted fish, diced finely<br /></li><li>6 lady fingers/okra</li><li>2 medium sized eggplant/brinjal</li><li>3 fresh red chili</li><li>1 medium sized bitter gourd</li><li>3 tbsp preserved black bean sauce</li><li>2 tbsp water + 2 tsp corn flour<br /></li><li>1 tbsp minced garlic</li><li>oil</li><li>2 sprigs spring onions, chopped<br /></li></ul><u>Method:</u><br /><ol><li>Mix the fish paste, pork mince and salted fish together. Cut a single slit length ways down the chili and okra and remove the seeds.</li><li>Cut the bitter gourd width ways into 1 inch rings and scoop out the middle using a spoon. Cut the eggplant width ways into 2 inches and cut a deep slit in the middle without cutting through.<br /></li><li>Stuff the mince mixture into the cavity of the vegetables.</li><li>Heat up the oil in the wok. Pan fry the vegetables in batches, mince side down until brown. Plate up and set aside.<br /></li><li>To make the sauce, fry the minced garlic and add in the preserved black bean sauce and corn starch mixture. Drizzle sauce over vegetables and top with chopped spring onions. Serve immediately.<br /></li></ol><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2682/4159776732_1973fc2dff.jpg" /><br /><br />After stuffing mince mixture into vegetables.<br /><br /><img src="http://farm3.static.flickr.com/2636/4159776734_5a21f4d450.jpg" /><br /><br />After pan frying vegetables.<br /><br /><img src="http://farm3.static.flickr.com/2657/4159776736_1148f9ce01.jpg" /><br /><br />Drizzle sauce, top with spring onions and serve.<br /></div>Samanthahttp://www.blogger.com/profile/12620563124529236970noreply@blogger.com2tag:blogger.com,1999:blog-6673067435986169984.post-16418200395503192292009-12-19T09:11:00.000+10:302009-12-19T09:11:00.239+10:30Cinnamon TwigsWith Christmas just around the corner, this is the perfect recipe for those who are on a tight schedule but needs to whip up something yummy! After all, who doesn't like cinnamon sugar, right? ;)<br /><br /><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2802/4126360208_a022f7dc40.jpg" /><br /></div><br />Recipe adapted from Good Taste.<br /><br /><u>Ingredients:</u> (Makes about 20)<br /><ul><li>4 tbsp brown sugar</li><li>1 tsp ground cinnamon</li><li>1 sheet frozen puff pastry, just thawed</li><li>milk or egg for glazing</li></ul><u>Method:</u><br /><ol><li>Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine sugar and cinnamon in a bowl. </li><li>Brush pastry with milk or egg and sprinkle with the sugar mixture. </li><li>Using a knife, cut the pastry sheet in half then cut the pastry into 1 cm thick strips crossways.</li><li>Gently twist strips and place on the lined tray. Bake for 15-20 minutes or until crisp and golden. Transfer to a wire rack for 30 minutes to cool.</li></ol><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2802/4126360208_a022f7dc40_m.jpg" /><br /><br />Use a piece of ribbon to tie 3-4 twigs together to make a small bundle to make a lovely gift.<br /></div>Samanthahttp://www.blogger.com/profile/12620563124529236970noreply@blogger.com2tag:blogger.com,1999:blog-6673067435986169984.post-16170104736955895512009-12-15T21:13:00.001+10:302009-12-15T21:13:00.569+10:30Asparagus with Sesame OilI love my vegetables and I don't know about all of you out there but I absolutely LOVE sesame oil. There's something so fragrant and sweet that makes it so addictive. I add it to congee, salads, blanched vegetables, instant noodles and so much more. Not to mention it's has many health benefits as well! :D<br /><br /><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2499/4098044342_d4fc80da67_m.jpg" /><br /><br /><div style="text-align: left;"><u>Ingredients:</u> (Serves 2 as a side dish)<br /><ul><li>2 bunches asparagus, woody ends trimmed</li><li>1/2 tbsp sesame oil</li><li>Sesame seeds, to sprinkle<br /></li></ul><u>Method:</u><br /><ol><li>Steam asparagus for 8-10 depends until green and tender.</li><li>Drizzle sesame oil over steamed asparagus and sprinkle on sesame seeds. Serve immediately.<br /></li></ol><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2680/4098044190_fe8a8e6488_m.jpg" /><br /><br />Just how simple is that?<br /></div></div></div>Samanthahttp://www.blogger.com/profile/12620563124529236970noreply@blogger.com0tag:blogger.com,1999:blog-6673067435986169984.post-34193191061197199232009-12-11T09:39:00.000+10:302009-12-11T09:39:00.910+10:30Tom Yum CookiesHow exotic does these sound?! Everyone shot me a weird look when I introduced them during a gathering but hey, what's cooking or baking without being adventurous eh? ;) Trust me, I was equally skeptical when I stumbled upon the recipe.<br /><br /><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2421/4076484340_763387e8e2.jpg" /><br /></div><br />Recipe adapted from <a href="http://tasteoftime.blogspot.com/2009/10/yum-yum-tom-yam.html">Taste of Time</a><br /><br /><u>Ingredients:</u> (Makes about 20)<br /><ul><li>325g plain flour, sifted</li><li>100g brown sugar</li><li>150mL canola oil</li><li>3 tbsp Tom Yum paste</li><li>8 pieces Kaffir lime leaves, shredded finely<br /></li></ul><u>Method:</u><br /><ol><li>Mix everything in a bowl until well incorporated.</li><li>Scoop out portions using a tablespoon and place on a lined or greased baking tray.<br /></li><li>Baked in preheated oven at 180°C for 30 minutes.<br /></li><li>Leave to cool completely before storing.</li></ol><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2775/4075730887_8eb0f0f06c.jpg" /><br /><br /><div style="text-align: left;">When I first bit into the cookie, my mind was utterly confused and some of my friends said the same. The flavours and texture are good but I probably need a while to get used to this exotic cookie. A few fell in love with it at first bite which is encouraging.<br /><br />Can you stomach this? Guess you've got to try it to know it. ;)<br /></div></div>Samanthahttp://www.blogger.com/profile/12620563124529236970noreply@blogger.com2tag:blogger.com,1999:blog-6673067435986169984.post-34387210487841880992009-12-07T19:52:00.000+10:302009-12-07T19:52:00.137+10:30Butter ChickenEvery time when my family patronized a particular restaurant, I would insist that we order the 'Butter Chicken'. It happened so often that it reached a point where they got so sick of it. Fine, looks like I had to satisfy my own taste buds by tackling the kitchen then I can have the whole plate to myself.<br /><br /><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2706/4054634271_9e9d295928.jpg" /><br /><br /><div style="text-align: left;"><u>Ingredients:</u> (Serves 4)<br /><ul><li>600g chicken breast, diced</li><li>1 clove garlic, minced</li><li>2 tbsp soy sauce</li><li>1/4 tsp ground black pepper</li><li>1/2 tsp dark soy sauce</li><li>3 tbsp corn flour (extra for coating)<br /></li><li>125g butter</li><li>6 sprigs curry leaves</li><li>5 bird's eye chillies</li><li>1 375mL can of evaporated milk</li><li>1 cup dessicated coconut</li></ul><u>Method:</u><br /><ol><li>Marinade the chicken with garlic, soy sauce, pepper, dark soy sauce and corn flour for at least 30 minutes or overnight.</li><li>Coat the chicken with excess corn flour and fry until it turns golden brown. Set aside.</li><li>Melt the butter and add in the coconut, curry leaves and bird's eye chillies and fry until fragrant.</li><li>Add in the chicken and stir for 2-3 minutes. Dish up and serve.</li></ol><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2536/4054634175_0eac9d25bd.jpg" /><br /><br />You can also opt to put in salted egg yolk for better flavour.<br /></div></div></div>Samanthahttp://www.blogger.com/profile/12620563124529236970noreply@blogger.com2tag:blogger.com,1999:blog-6673067435986169984.post-1507917049796701862009-12-03T22:13:00.000+10:302009-12-03T22:13:00.183+10:30Low Calorie Garlic SpreadI'm guilty of being a huge fan of everything garlic. I love throwing minced garlic into everything imaginable. Being a garlic lover, it's pretty obvious that I will love garlic bread as well. The strong garlic taste that goes with the butter. Mmmm... Bliss.<br /><br />Sadly, the butter doesn't agree with the waistline so here's an alternative and healthier solution to garlic spread.<br /><br /><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2727/4049841938_40ded59c65.jpg" /><br /><br /><div style="text-align: left;"><u>Ingredients:</u><br /><ul><li>3 slices bread</li><li>2 tbsp low fat plain Greek yoghurt</li><li>2 tbsp minced garlic</li><li>2 tbsp parmesan cheese, grated<br /></li><li>1/4 tsp herbs of your choice</li></ul><u>Method:</u><br /><ol><li>Mix all ingredients together in a small bowl. Spread onto bread slice.</li><li>Grill bread slices until the top just turns brown.</li></ol>There's your healthy alternative! Be warned that it will definitely taste different to your regular garlic bread. After all, there is no substitution for butter. ;)<br /></div></div>Samanthahttp://www.blogger.com/profile/12620563124529236970noreply@blogger.com4tag:blogger.com,1999:blog-6673067435986169984.post-86571364630839454822009-11-29T13:05:00.002+10:302009-11-29T13:05:00.187+10:30Tiramisu<div style="text-align: center;"><div style="text-align: left;">In my opinion, this dessert is fuss-free which requires no baking and it's simple to whip up with short notice. I've always been partial to Tiramisu until I tried the one made by my aunt. I was hooked ever since.<br /></div><br /><img src="http://farm4.static.flickr.com/3487/4045363752_3fc3ba5f47.jpg" /><br /><br /><div style="text-align: left;">Recipe adapted from <a href="http://almostbourdain.blogspot.com/2009/05/tiramisu.html">Almost Bourdain</a>.<br /><br /><u>Ingredients:</u> (Makes 8)<br /><ul><li>2 tsp of strong instant coffee powder</li><li>2/3 cup of water</li><li>1/3 cup of Kahlua (can be substituted with Frangelico, Marsala or Baileys)</li><li>75g brown sugar + 2 tbsp brown sugar</li><li>2 eggs</li><li>250g Mascarpone cheese</li><li>300mL thickened cream</li><li> 250g packet sponge fingers</li><li>Cocoa powder, for dusting<br /></li></ul><u>Method:</u><br /><ol><li>Mix 2 tbsp of sugar with coffee powder, water and Kahlua until everything dissolves.</li><li>Combine eggs and remaining sugar in electric mixer and whisk until thick and light. The mixture should be thick enough to leave a trail on the surface.</li><li>Put the Mascarpone cheese into a large bowl. Stir in a little of the egg mixture. Fold in the remaining egg mixture. Fold in the thickened cream.</li><li>Cut the sponge fingers to fit the size of the base of the wine glass.</li><li>Line the bottom of the glass with a layer of sponge fingers. Drizzle the coffee and Kahlua mixture over the sponge fingers.</li><li>Sprinkle over a thick layer of chocolate, then spoon Mascarpone mixture on top (3-4 tbsp, enough to cover the sponge fingers). Level the surface.</li><li>Repeat the layers until it reaches the top of glass.</li><li>Decorate with the remaining chocolate. Cover and chill for 4 hours.</li></ol></div></div><br /><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2772/4045364402_d9f8416a58.jpg" /><br /><br /><div style="text-align: center;">A simple dessert that oozes class. :)<br /></div></div>Samanthahttp://www.blogger.com/profile/12620563124529236970noreply@blogger.com6tag:blogger.com,1999:blog-6673067435986169984.post-85456416407086833122009-11-25T13:14:00.003+10:302009-11-25T20:57:15.935+10:30Sparrow, Adelaide<div style="text-align: center;"><div style="text-align: left;">I am awfully blessed to have friends who love eating as much as I do and are willing to join me in having a nice meal occasionally. Eating good food makes me happy. :)<br /><br />On the numerous occasions we've passed by this place, it always seems to be packed and I've read some pretty good reviews about it so it's about time we gave it a try. The food did take a while to arrive but because it was a weekend and the place was packed, it is understandable.<br /></div><br /><img src="http://farm3.static.flickr.com/2604/4045359084_8f6f13fcc4.jpg" /><br /><br />Ocean Trout with Mandarin Jelly and Sliced Carrots<br /><br /><div style="text-align: left;">The trout was really fresh and when paired with the mandarin jelly, it felt like everything was melting in the mouth. The flower petal is actually dehydrated sliced carrot. A delicate touch to the dish and it turned out beautiful.<br /></div><br /><img src="http://farm3.static.flickr.com/2564/4044614831_560c5a01b2.jpg" /><br /><br />BBQ Rabbit Pizza<br /><br /><div style="text-align: left;">The house made barbecue sauce paired wonderfully with the smoked rabbit and with dollops of fontina cheese. The pizza crust was wonderfully crisp (just the way I like it). We wished that they would have been more generous with the portion of rabbit meat though because we kept wanting more. <br /></div><br /><img src="http://farm4.static.flickr.com/3495/4045360272_3f0174c0d6.jpg" /><br /><br />Braised Duck Breast, Confit Duck Leg with Speck and Lentils<br /><br /><div style="text-align: left;">The meat from the duck leg fell off the bone beautifully and the duck breast was perfectly cooked to medium rare. The duck was so juicy and tender. In my opinion, although the lentils were nice, it didn't really complement the taste of the duck. However, I'll be glad to polish more of the duck!<br /></div><br /><img src="http://farm3.static.flickr.com/2524/4044615689_9bd873fd8f.jpg" /><br /><br />Gnocchi with Gorgonzola Cheese and Celery Leaf<br /><br /><div style="text-align: left;">This dish was very rich and cheesy. Probably something I couldn't take if I had the whole dish to myself. The sauce was delightfully thick and creamy and the gnocchi was so fluffy and soft that it felt like a piece of cloud in the mouth. Slightly more celery leaves could have helped with the slight saltiness of the sauce.<br /></div><br /><img src="http://farm3.static.flickr.com/2661/4045361078_ef5b8470fc.jpg" /><br /><br />Ginger Macaroon with Ginger Sorbet and Lemon Curd<br /><br /><div style="text-align: left;">I loved the macaroon! It was slight crisp on the outside and chewy on the inside. The ginger sorbet was particularly refreshing and the lemon curd went really well with the other two elements.<br /></div><br /><img src="http://farm3.static.flickr.com/2559/4044616389_e62e204dae.jpg" /><br /><br />Roasted Loquats with Orange and Thyme Ice Cream and Madeleines<br /><br /><div style="text-align: left;">Loquats were something new to me and the lady mentioned that it belongs to the same family to the apricots. I liked the way the loquats were roasted and how it provided some acidity and zesty, tangy taste to the tongue. All three elements provided different textures and flavours.<br /><br />Service was not too bad seeing the overwhelming number of customers and waitress did help out with our selection of food which we're pretty happy about. Will I be back? You betcha. ;)<br /></div><br /><div style="text-align: left;"><b>Sparrow Kitchen and Bar</b><br /><br />10 O'Connell Street<br />North Adelaide 5006 SA<br />Phone: (08) 8267 2444<br />Website: <a href="http://www.sparrowkitchenandbar.com.au/home.html">http://www.sparrowkitchenandbar.com.au</a><br /></div></div>Samanthahttp://www.blogger.com/profile/12620563124529236970noreply@blogger.com6tag:blogger.com,1999:blog-6673067435986169984.post-78578789789482373912009-11-21T13:12:00.005+10:302009-11-24T21:28:34.839+10:30Chicken Curry Buns<a href="http://www.bakingquinn.blogspot.com/">Quinn</a> is an excellent baker and I was really honoured when she offered to teach me how to make my very first batch of Asian buns using the infamous water roux starter otherwise known as 65<span style="font-size:100%;"><span class="fullpost" style="font-size:100%;"><span style="font-family:times new roman;"><span style="font-family:arial;"><span style=";font-family:times new roman;font-size:130%;" >°</span></span></span></span></span>C Tang Zhong.<br /><br />Seeing that it's my first time attempting to make buns, I'm pretty proud with the outcome and I'm surprised my arms didn't ache from all that kneading.<br /><br />Thanks so much for the lessons Quinn!<br /><br /><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2558/4045362654_6e462e809d.jpg" /><br /></div><br /><div style="text-align: left;"><u>Ingredients:</u> (Makes approximately 11 small buns)<br /><br />i) Water Roux (Tang Zhong) Starter:<br /><ul><li>25g bread flour or high protein flour</li><li>1/2 cup of water</li></ul>Tang Zhong is one part of bread flour or high-protein flour to 5 parts of room temperature water, measured by weight. It is cooked until it reaches 65<em>°</em>C and cooled before added into any bread recipes.<br /><br />Breads with Tang Zhong incorporated in it are softer and remain softer for a longer period without any bread softener added to it. It is the gelatinization of starch in bread flour that causes this when the mixture of bread flour and water is heated until it reaches 65<em>°</em>C. Starch gelatinization helps absorb more water to provide the soft and elastic texture bread. It's all about the chemical reaction, baby! ;)<br /><br />ii) Bread dough:<br /><ul><li>195g bread flour</li><li>90g cake flour</li><li>1.5 tsp instant yeast (6g)<br /></li><li>1 tsp salt (6g)<br /></li><li>2 tbsp heaped castor sugar (30g)</li><li>1.5 tsp heaped milk powder (12g)</li><li>1 egg</li><li>1/4 cup water</li><li>75g Tang Zhong or water roux starter</li></ul>iii) Filling:<br /><ul><li>2 tbsp oil</li><li>2 tbsp curry powder, mixed with 3 tbsp water</li><li>1 big onion, diced</li><li>1 sprig curry leaves</li><li>200g chicken meat, cubed</li><li>2 boiled potatoes, cubed</li><li>1 tsp chicken bouillon powder</li><li>1/2 tsp salt</li><li>3 tbsp water</li></ul>iv) Glaze:<br /><ul><li>1 egg</li><li>1/8 tsp of salt<br /></li></ul><u>Method:</u><br /><ol><li>To make Tang Zhong or water roux starter, whisk the bread flour with water in a small pot until well combined.<br /></li><li>Using low to medium heat, cook, stirring often until the mixture turns white, starchy or when it reaches 65<em>°</em>C.</li><li>For those without a thermometer like me, draw the figure 8 using a whisk. It is ready when it leaves a trail on the surface.</li><li>Remove Tang Zhong to a small bowl and cover it with cling wrap touching the surface to prevent skin formation.<br /></li><li>This could be kept up to 3 days in the fridge before it turns greyish.</li><li>To make the dough, combine bread flour, cake clour, instant yeast, salt, sugar and milk powder in a large bowl and mix well.</li><li>Combine egg, water and Tang Zhong starter in a smaller bowl and mix well.</li><li>Pour the wet mixture into the dry mixture and whisk until it's no longer whisk-able then transfer onto a clean surface and knead the dough for a minimum of 20 minutes to develop the gluten.<br /></li><li>Once it forms a smooth mixture, add in 45g softened unsalted butter and knead till a smooth glossy, satiny ball of dough is formed. Add bread flour only if necessary and very sticky.</li><li>Smooth out dough and place ball of dough, seams side down in a lightly greased bowl. Cling wrap it and let it rise until double in size which takes about 30-45 minutes depending on weather and climate.<br /></li><li>While waiting for the dough to proof, prepare the filling. Stir fry curry powder mixture, onion and curry leaves in oil until fragrant.</li><li>Add in chicken, potatoes, chicken bouillon powder, salt and water and continue stir frying until dry.<br /></li><li>Once the dough doubles in size, punch out all air bubbles from dough with your fist and knead it briefly. Weigh each portion of dough to approximately 50g.</li><li>Wrap up with the curry chicken filling and seal the seams well to prevent leakage.Very loosely wrap a strip of pandan leaf across the centre of the oblong shaped bun.</li><li>Place it on a greased tray. Repeat with remaining buns. Leave it for second proofing and allow it to double in size again.</li><li>When size doubles, bake it in a preheated oven at 200<em>°</em>C for 15mins.</li></ol><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2583/4045362010_4585a2deb6.jpg" /><br /><br /><div style="text-align: left;">Thanks to the Tang Zhong starter, the buns remained soft and fluffy for the next few days. That's the way I like my buns! Thanks for the amazing experience again Quinn!<br /></div></div></div>Samanthahttp://www.blogger.com/profile/12620563124529236970noreply@blogger.com8tag:blogger.com,1999:blog-6673067435986169984.post-51711110732429497442009-11-17T13:09:00.005+10:302009-11-17T13:35:29.354+10:30Cotton Soft Japanese Souffle Cheesecake<div style="text-align: center;"><div style="text-align: left;">Cheesecakes are one of my weaknesses. Especially baked ones. This time, however, instead of the sinfully and luxuriously rich baked American style cheesecakes, I opted for a lighter, softer version of cheesecake which is the Japanese Cheesecake otherwise known as Souffle Cheesecake.<br /></div><br /><img src="http://farm3.static.flickr.com/2462/4044618025_ab055cfef0.jpg" /><br /><br /><div style="text-align: left;">Recipe adapted from <a href="http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/2312/Recipe.cfm">Diana's Desserts</a>.<br /><br /><u>Ingredients:</u> (Makes a 9 inch cake)<br /><ul><li>140g castor sugar</li><li>6 egg whites</li><li>6 egg yolks</li><li>50g butter</li><li>250g Philadelphia Cream Cheese</li><li>100mL milk</li><li>1/2 tbsp lemon juice</li><li>1/2 tbsp vanilla extract</li><li>55g plain flour, sifted<br /></li><li>20g corn flour, sifted<br /></li></ul><u>Method:</u><br /><ol><li>Melt cream cheese, milk and butter over a double boiler. Allow to cool. Fold in the plain flour, corn flour, egg yolks, lemon juice and vanilla extract until well incorporated.</li><li>Whisk egg whites with sugar until soft peaks form.</li><li>Fold the egg whites into the cream cheese mixture. Pour into a 9 inch round cake pan.</li><li>Bake cheesecake in water bath for 1 hour and 10 minutes or until set and golden brown at 160°C.</li><li>Allow to cool in oven with oven slightly ajar to prevent surface cracking.<br /></li></ol><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2731/4045363448_64e7b97d8e.jpg" /><br /></div></div></div>Samanthahttp://www.blogger.com/profile/12620563124529236970noreply@blogger.com2tag:blogger.com,1999:blog-6673067435986169984.post-9727588068322219832009-11-13T12:16:00.000+10:302009-11-13T12:16:00.469+10:30Baked Turkey Drumsticks<div style="text-align: center;"><div style="text-align: left;">Turkey drumsticks are usually sold quite cheap in the supermarket and I managed to get an even better deal by grabbing hold of 2 large drumsticks for less than $3! Talk about a good bargain.<br /><br />I've never cooked using turkey before and numerous sources have told me that turkey meat can be quite dry and tough but Google is <span style="color: rgb(255, 204, 0);">gold</span> when it comes to finding out about baking times and temperature for turkey drumsticks. The meat was tender and just cooked. No such thing about being dry or tough. :D<br /><br />It reminds me of the famous 'Siew Ngap' or roasted duck I used to get from Petaling Street back in KL. Yum! Double thumbs up.<br /></div><br /><img src="http://farm3.static.flickr.com/2466/4033740156_b65902f711.jpg" /><br /><br /></div><br />Ingredients: (Serves 4)<br /><ul><li>2 turkey drumsticks (can be replaced with 8 chicken drumsticks or wings)</li><li>1/4 cup of soya sauce</li><li>2 tbsp oyster sauce</li><li>1 tbsp sesame oil</li><li>1 tbsp black pepper (<span style="font-style: italic;">I would use only 1/2 tbsp next time</span>)<br /></li><li>1 tsp salt</li><li>2 tbsp sugar</li><li>1 tbsp cornflour</li></ul><u>Method:</u><br /><ol><li>Marinade the drumsticks with all of the ingredients above in a large bowl overnight.</li><li>Preheat oven to 160°C. Place the drumsticks on a baking tray lined with aluminium foil.<br /></li><li>Bake the drumsticks for 2 hours to 2 1/4 hours, remembering to flip the drumsticks once.</li><li>Drain the marinade and slice the turkey for serving. (I chose not to reserve the marinade because it is too salty unless you're eating it with rice)</li></ol><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2670/4033740482_97132b5c71.jpg" /><br /></div><br />*Note: The baking time has been suited for baking turkey drumsticks, if substituting turkey drumsticks, baking temperature and time should vary.Samanthahttp://www.blogger.com/profile/12620563124529236970noreply@blogger.com4tag:blogger.com,1999:blog-6673067435986169984.post-39080705427370950922009-11-09T11:51:00.000+10:302009-11-09T11:51:00.940+10:30Chicken Corn SoupCorn was never a favourite of mine as a child but as I grew up, I've allowed my taste buds to step into different territories and now there's almost nothing I don't eat except maybe perhaps for cilantro or coriander. I'm just not a fan of its' strong taste.<br /><br />Anyway, here is a quick, simple and hearty soup in less than 10 minutes.<br /><br /><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2743/4032987509_f32b17c347_m.jpg" /><br /><br />Chicken Corn Soup<br /></div><br /><u>Ingredients:</u> (Serves 4)<br /><ul><li>1L of water</li><li>400g can of creamed corn</li><li>6 tsp of chicken bouillon powder</li><li>2 eggs, beaten</li></ul><u>Method:</u><br /><ol><li>Bring the water with added chicken bouillon powder and the can of creamed corn to a boil.<br /></li><li>Lower the heat to allow the contents to simmer for a minute or two.</li><li>Gently pour in the beaten eggs slowly.</li><li>Turn off the fire immediately and serve.</li></ol><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2727/4032987647_cfb3f2685a.jpg" /><br /><br />Enjoy!<br /></div>Samanthahttp://www.blogger.com/profile/12620563124529236970noreply@blogger.com2tag:blogger.com,1999:blog-6673067435986169984.post-61023893719845416282009-11-05T22:01:00.000+10:302009-11-05T22:01:00.937+10:30Max Brenner, MelbourneYou can't possibly go to Melbourne and not try out their famous chocolate cafes, right? Sure, we have Cocolat and Bracegirdle's at Adelaide but come on, it's Melbourne!<br /><br />Food is supposed to taste better! The air is supposed to smell fresher! The toilets are supposed to be cleaner! LOL. Ok, I'm biased like that. :P<br /><br /><div style="text-align: center;"> <img src="http://farm3.static.flickr.com/2631/3968642158_7ae91e61c8_m.jpg" /><br /><br /><div style="text-align: left;">Latte. Average. Not the smoothest I've tasted but very much forgiven since I'm guessing coffee isn't their forte but rather chocolate.<br /><br /><div style="text-align: center;"><img src="http://farm4.static.flickr.com/3446/3968641902_4146a0872e_m.jpg" /><br /><br /><div style="text-align: left;">Their signature hot chocolate in a hug mug. My sister requested for the milk chocolate and it was everything you had hoped for in a hot chocolate: milky, creamy, smooth and most of all: chocolate-y! :D<br /></div><br /><img src="http://farm4.static.flickr.com/3503/3990077846_8d045dd30a_m.jpg" /><br /><br /><div style="text-align: left;">Belgian waffles! YUM! The drizzled chocolate is smooth and packed with richness of the chocolate. When the warm waffles were mixed with the cold ice cream, it created such an amazing feat for my taste buds. Beats the belgian waffles I had at Theobroma hands down.<br /></div><br /><img src="http://farm3.static.flickr.com/2514/3967868691_4fdbb8a1c0_m.jpg" /><br /><br /><div style="text-align: left; color: rgb(255, 0, 0);">Warning: For peanut butter lovers only<br /></div><br /><div style="text-align: left;">OH MY! OH MY! Their <span style="font-weight: bold;">Peanut Butter Iced Chockie Frappe</span>... Imagine Reese Peanut Butter Cups melted into one tall glass of frappe. Mmmm.... Freaking awesome! My sister laughed when she saw the way my face lit up and had the orgasmic look after having my first sip. I thought the peanut butter frappe at Bracegirdle's, Adelaide was good but apparently, I haven't tasted anything yet. I feel like having this drink everyday for the rest of my life. Does that say something?<br /></div></div><br /><span style="font-weight: bold;">Max Brenner</span><br /><span>25-27 Red Cape Lane,<br />Level 2, QV Square,<br />210 Lonsdale Street<br /> Melbourne VIC 3000<br />Phone: (03) 9663 6000</span></div></div>Samanthahttp://www.blogger.com/profile/12620563124529236970noreply@blogger.com0tag:blogger.com,1999:blog-6673067435986169984.post-27716597333782092302009-11-01T10:22:00.001+10:302009-11-02T08:45:08.160+10:30Quiche LorraineI have this thing for meat pies and quiches. There's just something very comforting about biting into pastry and allowing the savoury and pastry bits dance in your mouth and entice your taste buds.<br /><br /><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2474/3967011177_d623cce5d4.jpg" /><br /><br />Quiche Lorraine<br /><br /></div>Adapted from The Big Book of Baking.<br /><br /><u>Ingredients:</u> (Serves 4)<br /><br />Shortcrust Pastry:<br /><ul><li>1 1/3 cup plain flour</li><li>100g cold butter, cubed finely<br /></li><li>4-5 tbsp cold water</li></ul>Filling:<br /><ul><li>15g butter</li><li>1 onion, chopped</li><li>4 lean streaky bacon rashers, diced</li><li>55g of cheese</li><li>2 eggs, beaten</li><li>300mL cream</li><li>pepper</li></ul><u>Method:</u><br /><ol><li>Preheat the oven to 200°C.</li><li>For the pastry, sift the flour into a bowl and rub the butter with only your fingertips* until the mixture resembles fine breadcrumbs. Alternatively, process it in a food processor until it resembles fine breadcrumbs. </li><li>Stir in just enough water to bind the mixture to a firm dough. Roll the dough into a ball, place in cling wrap and chill it in the refrigerator for at least 15 minutes to allow the pastry to rest and prevent shrinkage. </li><li>Roll out the dough on a lightly floured surface to a round slightly larger than a 9' tart tin. Lift the pastry onto the tin and press it down into the fluted edge. Trim off excess pastry.</li><li>Prick the base all over with a fork and place a sheet of baking paper in the pastry-lined tin and fill with baking beans/rice to weigh it down*.<br /></li><li>Bake in the preheated oven for 10 minutes. Remove the paper and beans and bake for a further 10 minutes. This process is called blind baking.</li><li>For the filling, melt the butter in a frying pan and cook the onion and bacon over a medium heat for about 5 minutes, stirring occasionally, until the onion is softened and lightly browned.</li><li>Spread the mixture evenly in the hot pastry case and sprinkle with half the cheese. Beat together the eggs and cream in a small bowl and season to taste with pepper.</li><li>Pour into the pastry case and sprinkle with the remaining cheese.</li><li>Reduce the oven temperature to 190°C. Place the quiche in the oven and bake for 25-30 minutes, or until golden brown and just set. Cool for 10 minutes before turning out.<br /></li></ol><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2465/3967785998_4af6863e87_m.jpg" /><br /><br />Before blind baking.<br /><br /><img src="http://farm3.static.flickr.com/2647/3967786496_7c84a55884_m.jpg" /><br /><br />Out of oven.<br /><br /><img src="http://farm3.static.flickr.com/2466/3967786818_c213234136_m.jpg" /><br /><br /><div style="text-align: left;">* <u>Notes:</u><br /><br />- The fingertips are the coolest part of your hands. Using your palm will cause the butter to melt which will alter the texture of the pastry. You want everything to be as cold as possible to result in a short, crispy pastry.<br /><br />- Blind baking is a method to prevent soggy crust and bottom especially putting in wet ingredients therefore the pastry is baked beforehand. Beans/Rice is used to prevent the pastry from puffing up during blind baking. Be sure to put sufficient beans to press against the sides as the sides may also puff up.<br /></div><br /><div style="text-align: left;">Definitely something I would remake over and over again. After all, you know it's pretty good when you receive thumbs of approval from your family. ;)<br /></div></div>Samanthahttp://www.blogger.com/profile/12620563124529236970noreply@blogger.com0tag:blogger.com,1999:blog-6673067435986169984.post-38063817395962176992009-10-27T20:49:00.000+10:302009-10-27T20:49:00.571+10:30TimpanaTimpana is a Maltese dish and it's basically a baked pasta pie. Pasta is cooked separately to under al dente and added to a rich bolognaise style sauce, originally and often with chicken livers. With the addition of eggs, the mixture is cooked in a pastry case in either a deep dish or baking tray until its golden brown.<br /><br />Just imagine your spaghetti bolognaise topped with flaky puff pastry. :D<br /><br /><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2801/4015855711_cfa0b4bed6.jpg" /><br /></div><br />Recipe adapted from <a href="http://www.sbs.com.au/food/recipe/115/Timpana">SBS Food</a>. (Serves 8-10)<br /><br /><u>Ingredients:</u><br /><ul><li>2 frozen puff pastry sheets</li><li> 500g penne </li><li>500g pork mince</li><li>300g bacon, finely diced<br /></li><li>500g onions, finely diced<br /></li><li>4 cloves garlic, crushed </li><li>300g cheddar cheese, grated</li><li>3 eggs, beaten</li><li>400g canned diced tomatoes in tomato puree</li><li>500ml chicken or beef stock</li></ul><u>Method:</u><br /><ol><li>Preheat oven to 200°C. Sauté the onions and garlic for 5 minutes. Add pork mince, stirring well to separate and break up any lumps.<br /></li><li>Add stock, mix well and bring to boil. Simmer for 20 minutes. Add canned tomatoes with purée. </li><li>While the sauce is cooking, cook pasta in a large pot of boiling salted water until just undercooked.<br /></li><li>Drain and mix with sauce, adding tasty cheese. Stir in beaten eggs. </li><li>Spoon pasta into a baking dish and top with your puff pastry sheets. Making sure to cut some holes to allow the steam to escape.</li><li>Brush top of pastry with some beaten eggs. Bake in oven for 45 minutes.</li></ol><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2502/4015855317_44a0e337d6_m.jpg" /><br /><br />Fresh out of oven.<br /></div><br /><div style="text-align: center;"><img src="http://farm3.static.flickr.com/2681/4016618770_6897a837b9_m.jpg" /><br /><br /><div style="text-align: left;">Mine didn't turn out as red as it should be as I didn't use tomato paste. For a dish that requires star ingredients such as bacon and cheese, I'm quite disappointed with the outcome because I know I can create so much more lip smacking stuff with those key ingredients which consumes less time.<br /></div></div>Samanthahttp://www.blogger.com/profile/12620563124529236970noreply@blogger.com0tag:blogger.com,1999:blog-6673067435986169984.post-2364286711926606872009-10-23T21:55:00.002+10:302009-10-25T18:35:17.003+10:30Fellini, Adelaide<div style="text-align: center;"><div style="text-align: left;">Upon listening to others telling me that not only does Fellini serve wood oven pizzas, they also make dessert pizzas! Of course, me being the adventurous one when it comes to food, we went there. :P<br /></div><br /><img src="http://farm3.static.flickr.com/2533/3908801885_4aee8d82c1.jpg" /><br /><br />Mars Bars Pizza<br /><br /><div style="text-align: left;">Looks good? But.<br /><br />The wait for the pizza was extremely long. It took 40 minutes after putting in the order before it actually arrived. The pizza itself was nothing to shout about. Obviously store bought chocolate, strawberry and vanilla ice cream was used. The best bit was the Mars bars and condensed milk which I easily could have gotten myself.<br /><br />Doubt I'll be back anytime soon.<br /><br /><b>Fellini Cafe</b><br />102 O'Connell St<br /> North Adelaide 5006 SA<br />Phone: <span>(08) 8239 2235</span><br /><br />Entree: $9.90-$17.90<br /> Mains: $9.90-$32.90<br /> Dessert: $15.90-$16.90<br /></div></div>Samanthahttp://www.blogger.com/profile/12620563124529236970noreply@blogger.com2tag:blogger.com,1999:blog-6673067435986169984.post-90902904945557576292009-10-19T21:39:00.000+10:302009-10-19T21:39:00.064+10:30Basic chowder<div style="text-align: center;"><div style="text-align: center;"><div style="text-align: left;">This dish was introduced to me by a friend and the ingredients are very similiar to <a href="http://come-have-a-bite.blogspot.com/2009/08/abc-soup.html">ABC soup</a> except with the addition of bacon and cream. My friend scolded me when I cut off the fatty part of the bacon because she believes it is the best bit.<br /><br />I'm sorry but it is my arteries that will be ending up clogged. :P<br /></div><br /><img src="http://farm4.static.flickr.com/3454/3908802035_9ec9f31d62.jpg" /><br /></div><br /><div style="text-align: left;"><u>Ingredients:</u>(Serves 5)<br /><ul><li>5 bacon rashers, cut<br /></li><li>5 potatoes, diced</li><li>3 carrots, diced</li><li>1 large onion, sliced</li><li>1.25L water</li><li>6 tsp chicken bouillon powder</li><li>200g meat</li><li>1 tbsp dried parsley</li><li>1/2 tbsp dried chives<br /></li><li>300mL cream</li></ul><u>Method:</u><br /><ol><li>Fry the meat and bacon until cooked then add in onions, carrots and potatoes. Stir fry for 3 minutes.</li><li>Pour in 1.25L of water and add in the chicken bouillon powder to make chicken stock.</li><li>Sprinkle in dried chives and dried parsley and simmer on low heat until the potatoes are tender.</li><li>Pour in cream and stir well. Leave for 1 minute then serve.<br /></li></ol></div></div>Samanthahttp://www.blogger.com/profile/12620563124529236970noreply@blogger.com2