Wednesday 8 August 2007

Chocolate Fudge Brownie With Assorted Nuts

Try making this Chocolate Fudge Brownie With Assorted Nuts using Betty Crocker® Ultimate Fudge Brownies pre-mixed packet. This is recommend by one of my blog pal Evan. The texture of the Brownie is very moist and chewy and I really love the taste and texture compare to some store bought brownie.

For this recipe, I add in an extra 50g mixture of Walnut and Macadamia nuts to make it a combination of crunchy and chewy texture. But I guess I had slightly over baked the brownie as the bottom layer is slightly drier than the upper portion. But overall I love this pre-mixed pack and I will want to give their other flavour a try too.Posted by Picasa

Sunday 5 August 2007

Assorted Flavour Macarons - 马卡龙系列

Finally I had fulfill my dream of Macarons making by doing the all those wonderful Assorted Flavour in a few batches and putting them into a gift. For this assorted flavour, I made a total of 7 different colours. I really loves my food to be in vibrant colours.

These are made by me as a gift to some of my special friends and boss. I really hope that these will brighten up their day and as well suits their taste bub. Cross my fingers and hope that they will love these.... :) The 7 Assorted Flavour are:

1. Apricot Macaron With Apricot Butter Cream
2. Blueberry Macaron With Blueberry Butter Cream
3. Coffee Macaron With Coffee Butter Cream
4. Green Tea Macaron With Red Bean Butter Cream
5. Lavender Macaron With Rose Scented Butter Cream
6. Poppy Seed Macaron With Lemon Butter Cream
7. Rose Macaron With Rose Scented Butter Cream

Look at all these wonderful colour, my dear son loves them so much that he don't even allow me to lay my hand on them. He gets to choose those colours that he wants and he loves that Pink Rose Macarons the most.

Out of the 7 assorted colours, I love the colour of this blueberry flavour. It's really special and it gives me the feel of those European Tea Snack feeling. It's kind of cooling colour combination with that little bit of pink & purple blueberry filling being sandwich on two pieces of Aqua blue. Em... really loves this......

These are the 3 new flavour that I had did for this batch of assorted flavour. And my favourite from the list of 3 is the Blueberry Macaron which I am so attracted to it's colour.Posted by Picasa

Saturday 4 August 2007

Double-Boiled Ginseng Chicken Soup

Wow... at least, you see a new post at this blog of mine :) This blog had being vacant and waiting for my post for very very long time. Since those unhappy times of mine, I had not being posting any of the food recipes which I think I should do something before this blog collapses...... :)

As usual, for those reader who had being following my blog for sometime, you will knew that I love SOUP. Especially those long stew soup which make me feel comfort after a tiring day of work. It's had be so long..... since I had make any of those SOUP that I long for. I love double-boiled herbal soup. especial with black chicken. But then this round, I didn't managed to grab any so I just replace it with 2 Chicken Drumsticks and it taste just as good as it is. Posted by Picasa

2 Fresh Chicken Drumsticks, wash and remove fats
5 Red Dates
4-5 Pieces Of Dried Huai Shan
1/2 Tablespoon Of Gou Qi Zi
1 Medium Stick Of Dang Shen, cut into 1" pieces
3-4 Dried Soup Ginseng(can refer to the link for picture)
5g Dried Longan, optional

1. Wash the chicken drumstick, remove fat and skin then blanch in boiling water for a few minutes, remove and rinse with water then set aside.
2. Rinse all the dry herbs then add about 700ml water in a small pot and boil the herbs for about 5 - 10 minutes over medium heat.
3. Next add in the chicken drumstick and bring it to boil again.
4. Pour the soup and ingredients into a double boiler and place it in a bigger pot/slower cooker and add enough water to cover about 3/4 of the double boiler pot.
5. Double-boiled over Auto heat(slower cooker) for about 3 - 4 hours then serve during meal before rice or before bedtime.

a) The purpose of adding dried longan is to enhance the sweetness and taste of the soup.
b) If you are not sure about the double-boiled procedure, please refer to this link for picture.

Sunday 29 July 2007

New Flavour Macarons

So fast another week had past, hope that I had not being putting you "reader" OFF with all these macaron posts that I had wrote. This week we had another 2 new taste from Cuisine Paradise Kitchen and I must thank Evan from Bossacafez for tying out this new idea first :)

After seeing her Poppy Seed Macarons I must said, I really fell for it. Because like what she and I agreed with, poppy seeds can also be used in other area rather than the usual Cakes and Muffins. And we do proof that, it actually fix well in this macaron and the texture was wonderful. It's so addictive that you will not want to lay your hand off it, because when you munch in your mouth those poppy seeds seems to be jumping around in your tongue. For my case, I used Orange Butter Cream together with some extra dose of poppy seeds to make the overall texture more "poppy".

Next, I also try out another flavour on Green-Tea with Red Bean Butter Cream. At first I was still wondering what will be the taste like to mix butter cream with red bean paste. But finally when the product is out, the taste is just great. The fragrant of the red bean butter cream just blanace well with the green tea shell.

As you can see, the red bean paste that I am using are not those very fine type that used for Asian dessert and kueh. I used the Japanese Red Bean paste which come in the can from those supermarket. And I find this taste great as you can see munch some of the whole soft beans in the cream. This do provide some extra texture to the cream itself.Posted by Picasa