Tuesday, 27 September 2016

Strawberry and cream

Lately we have been eating lots of Strawberry and Cream.  We love Korean strawberries as it is sweet, unfortunately it is only in March you get to have good ones.

Those from Australia and US are not as sweet and sometime you get sourish ones.  Since now it is on sales and I found a way to make it acceptable to my fussy daughter who simply refused anything sour.

I served this during my recent gathering with some friends.  Even a friend who does not like cream stuff, asked for second helping.


Glad that this tasted really yummy and you just can't resist having a second round.

I found that this is the fastest and quickest way to serve dessert if you have not enough time for make any fanciful dessert.

What you need:

2 punnet Strawberries
250g Whipping Cream
50g icing sugar
2 tbsp Honey

Method:

Wash and removed stem from strawberries.  Dry with kitchen towel.  Place in serving bowl and chill.

Whip up the whipped cream frothy.

Add in icing sugar and whip until it is stiff.

Add in honey and continue to whip to combine.

Scoop cream onto strawberries and serve immediately.


Want some?









Tuesday, 20 September 2016

Honeysuckle and Chrysanthemum tea 金银菊花茶

For the past one week, either I am feeling really sleepy or I have been getting migraine attack.  Not too sure whether it was due to having too much mooncakes as lotus is known as heaty food or because it was a burnout.

Once migraine hits me, it takes me 2 -3 days to be active again.  

Anyway, this Honeysuckle and Chrysanthemum tea 金银菊花茶 is supposedly help to dispel heat.  So decided to get this a try instead of popping pain killer pills.

Note: Do not drink this regularly as it is a cooling tea especially during menstrual period.



What you need:

4.5l water
30g chrysanthemums 菊花
5g honeysuckle 金银花
2 slices licorice
rock sugar to taste

Method:

Bring 2.5l of water with chrysanthemus, honeysuckle and licorice to a boil.  Lower heat and simmer for 10 mins.

Drain and continue to boil the remaining 2l of water and flowers and licorice again for 10 mins.

Sieve and stir in rock sugar.

Either serve cold or hot.


Cheers



Friday, 16 September 2016

Chocolate Fudge Cake (Lana cake wannabe2)

During my school days, a classmate shared a Chocolate Fudge Cake recipe that is extremely close to the Lana's.  Unfortunately this recipe died together with a friend who borrowed it and never had a chance to return.

Since then, I have been on a constant look out for similar recipe.  I have tried this and this.  All claimed a wannabe but none yield close enough.

So when I saw this recipe posted in a magazine, I bookmarked it immediately but had been so busy that it was forgotten until my kiddos' birthday in August.

With a very good excuse not to procrastinate any longer as we are having a belated birthday celebration for my both kiddos.  I have no more excuses not to make time for it anymore as both my kids prefer chocolate cake.  

Though the fudge was not exactly similar to Lana's, it didn't taste mediocre.  In fact, my dad who hardly compliment, said it was nice.  As for my kids, they complained that it was not enough!

So here I am, attempting this, Chocolate Fudge Cake (Lana cake wannabe)  again.  Just to satisfy the craving.





Findings: The first time, I baked them into two 6" square pan and have 5 mini muffins size extra.  I also sliced them into three layers so that I have more fudge in between.

Overall, this cake is soft and nice.  I would highly recommend using good quality chocolate for this fudge.  

Source: 8 days

What you need:

A
85g Hong Kong Flour
170g Optima sponge cake flour mix
85g cocoa powder
½ tsp baking powder
¼ tsp baking soda
½ tsp salt

B
8 egg yolks
100g castor sugar
136g bran oil
145g water 
30g chocolate emulco

C
8 egg whites
½ tsp cream of tartar
100g castor sugar

Fudge frosting

3 cup water
6 tbsp hoon kwee powder
110g castor sugar
130 semi sweet chocolate, chopped
27g chocolate emulco
4½ tsp gelatin powder
½ tsp salt

Method:

Preheat oven to 160°C.  Greased and lined a 12" square pan.

Sift ingredients A into a bowl.  Set aside.

Beat egg yolks and sugar until it is pale and thickened.

Add in oil, water, chocolate emulco and continue to beat until well mixed.

Add flour mixture into egg yolk batter and beat on low speed until it is evenly mixed.  (approx 45 sec).  Set aside.

In another clean bowl, whisk egg whites and cream of tartar until foamy and add drizzle in sugar slowly and whisk until stiff peaks (approx 3 mins).

Fold  of the egg white meringue into the batter, mix gently until incorporated.

Add the remaining egg white meringue and fold gently until evenly mixed.

Pour batter into baking pan and bake for 30 - 45 mins.

Remove cake and cool in its tin for 10 mins before transferring onto rack to cool completely.

Fudge frosting

Place water into a pot, remove a ladle of it to a small bowl.

In the small bowl of water, add in hoon kwe powder and mix till it is dissolved.  Set aside.

Place the rest of the fudge ingredient into the pot of water, stir until it starts to boil.

Add in the hoon kwee mixture and whisk until it comes to a gentle boil and thickens.

Remove from heat and set aide to cool to room temperature.

Slice cake into half, and slowly pour enough fudge frosting to cover the layer of cake. Spread with spatula to coat evenly.

Gently place second layer of cake onto the first.

Gently pour the remaining fudge frosting over it.  Spread evenly with the palate knife.  

Place in the fridge to set completely.