tag:blogger.com,1999:blog-53149230953795782192024-03-19T08:34:54.857+00:00Yue's Handicrafts ~月の工作坊~A journal of my life, my dreams & my baking obsessions.Anonymoushttp://www.blogger.com/profile/00678107532270479610noreply@blogger.comBlogger260125tag:blogger.com,1999:blog-5314923095379578219.post-59237750220530712732017-06-18T21:45:00.001+01:002017-06-18T21:45:45.440+01:00Devil Chocolate Cakes with Salted Caramel<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Hi all, an update after so long.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Time seems to fly, I started working last summer & was thinking I would get into baking soon.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Obviously this didn't happen as you can see there hadn't any update until now.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Hopefully, I will bake more often from now.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">To get myself back to baking, I started with my all time favourite, salted caramel cupcakes.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">After making caramel & frosting, I realised I didn't have a muffin tray but loose-base mini cake pan I've bought from Lakeland for a long time.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The chocolate batter is not the best for this mini cakes as it's not firm enough, but divinely rich & moist.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Very pleased with it after all.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Salted Caramel Sauce</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100 g granulated sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">40 g honey</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">150 ml double cream</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2-3 pinches of sea salt</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Caramelise sugar with honey over medium heat.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Turn off heating & carefully pour in the double cream, stir until smooth.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sprinkles salt & stir until dissolve.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Salted Caramel Cream Cheese Frosting</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100 g salted caramel sauce</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">200 g cream cheese, at room temperature</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100 g unsalted butter, at room temperature</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Whisk all ingredients until combine.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Refrigerate the frosting to slightly firm for piping or use straight away for spreading.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Rich Chocolate Cakes (makes about 1 dozen):</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>adapted from Willie's Chocolate Bible</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">150 g dark chocolate</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 large eggs</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">250 g unsalted butter</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">200 g dark muscovado sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">160 g self-raising flour</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">150 ml hot water</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Line the cupcake cases on muffin tin.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Melt dark chocolate over hot water making sure the bowl doesn’t touch the water.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In a large bowl, whisk butter with sugar until light & fluffy.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Beat in the egg until mix, fold in the slightly cooled chocolate.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Fold in half the flour & hot water until mix.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Fold in the remaining flour & enough hot water to make a sloppy but not runny mixture.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Divide the batter & bake in a preheated oven at 180C for 15-20 min.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Remove from the oven & cool in the tin.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6_sUW_cg6i-tbrN7xgzWFFzFbuNCc8mhiFe1Zmz3ZoqTYLXaZ21ue6Sau2klttE2F9olVS8Hop-JSXQXqY3ODLOJUo0yEm3D9risdQk1YgVCuPpgTxqiE3KEZaBp_Vr3fOFZiwsH3FtE/s1600/2017_Food_0016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6_sUW_cg6i-tbrN7xgzWFFzFbuNCc8mhiFe1Zmz3ZoqTYLXaZ21ue6Sau2klttE2F9olVS8Hop-JSXQXqY3ODLOJUo0yEm3D9risdQk1YgVCuPpgTxqiE3KEZaBp_Vr3fOFZiwsH3FtE/s400/2017_Food_0016.jpg" width="400" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Still had some frosting left & I simply piped it on some brioche buns from the supermarket.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">It will make a delicious breakfast with a nice cup of coffee in the morning.</span></div>
Anonymoushttp://www.blogger.com/profile/00678107532270479610noreply@blogger.com62tag:blogger.com,1999:blog-5314923095379578219.post-18037767945487088412016-05-25T19:04:00.000+01:002016-05-25T19:04:07.205+01:00Zipper Pouch with Cross Stitched Flowers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjuwCPFxr0ZLiMGI1ohJ7otFO9BoW50uwbOXXoEgbhw-s6Y9d2rilVzj74G8q7r0W3R9IH2-j35kRCMA1wrKoCZsn-4qnfZ_yPOwlMlhyphenhyphen_HPAAMm0tnw461WC14sotLhAogsqVmwdXJOr/s1600/FullSizeRender+3+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjuwCPFxr0ZLiMGI1ohJ7otFO9BoW50uwbOXXoEgbhw-s6Y9d2rilVzj74G8q7r0W3R9IH2-j35kRCMA1wrKoCZsn-4qnfZ_yPOwlMlhyphenhyphen_HPAAMm0tnw461WC14sotLhAogsqVmwdXJOr/s640/FullSizeRender+3+copy.jpg" width="480" /></a></div>
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Not food & baking this time, when I first decided the blog’s name, I was thinking about updating with all the things I make.</div>
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When I started this blog, I made jewellery & I opened an online shop.</div>
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Then, I got obsessed with baking & many years with recipe updates here.</div>
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Now, I bought a second-hand sewing machine on eBay to start up a new pastime, don’t know how long my passion will be with sewing, time will tell.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3SW7KLRyj7DrqfAg3DrqjbrhyphenhyphenETXW1ffhEqx8n8DRdKHgCI-SXhiUgK3mkzK1UmeCJKOUGT0msJqp0OClNGtvnEXU7cPzxj_vBITZe-WcDtCDiP-h-o4lb1xvrpTPCpRpjHFqFigXKCyW/s1600/IMG_2668.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3SW7KLRyj7DrqfAg3DrqjbrhyphenhyphenETXW1ffhEqx8n8DRdKHgCI-SXhiUgK3mkzK1UmeCJKOUGT0msJqp0OClNGtvnEXU7cPzxj_vBITZe-WcDtCDiP-h-o4lb1xvrpTPCpRpjHFqFigXKCyW/s640/IMG_2668.JPG" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Small zipper pouch 7" x 5".</td></tr>
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I tried hand stitching a make-up bag sometimes ago, never tried using a sewing machine.</div>
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I always thought it’s too complicated to learn & use, so I bought a second hand one to try out.</div>
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It's a nice machine though, Husqvarna Viking Emerald 118, I got it at a bargain price.</div>
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There're tutorials on YouTube, nice for me to learn about the machine.</div>
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Also, there’re thousands of lessons and patterns online, for a beginner like me, it’s hard to decide which project to start with.</div>
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I decided to make a little pouch to hold some makeup so I can put it in my large tote bag.</div>
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The first sewing machine project came out nicely, I also cross stitched some flowers for it.</div>
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The tutorial is from <a href="http://www.jedicraftgirl.com/2013/06/my-favorite-zipper-pouch-tutorial.html">Jedi craft girl</a>, it’s easy to follow, it’s not hard to use a sewing machine after all.</div>
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I'm planning to sew a shopper bag for my next project.</div>
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Happy sewing!</div>
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<br />Anonymoushttp://www.blogger.com/profile/00678107532270479610noreply@blogger.com35tag:blogger.com,1999:blog-5314923095379578219.post-2695321855887799382016-04-10T19:42:00.002+01:002017-06-18T21:31:21.952+01:00Baked Tofu Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1q2RDMczTov8m3MWa_2fvwzPAjsad-UjGe2pCMBerKHZLbDUXPBya7v3Fv33LFO2PmGhiRIQo7MDmjZblQcMPDBZY8YpA5vQVqMEoi1liHU5EU8RBRDaiYMjWK9uNI3xd0I9_zjnxEEr/s1600/_DSF3110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_1q2RDMczTov8m3MWa_2fvwzPAjsad-UjGe2pCMBerKHZLbDUXPBya7v3Fv33LFO2PmGhiRIQo7MDmjZblQcMPDBZY8YpA5vQVqMEoi1liHU5EU8RBRDaiYMjWK9uNI3xd0I9_zjnxEEr/s640/_DSF3110.jpg" width="426" /></a></div>
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Recipe update with a baked tofu cheesecake.<br />
Simple yet delicious cheesecake to enjoy without feeling guilty.</div>
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It contains relatively less cream cheese and cream, so it’s healthier and lighter.</div>
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I drizzled some sweet osmanthus, it’s dried flowers if you don’t know.</div>
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It’s very popular in Asia either as herbal tea or as flavouring in baking and pastry.</div>
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I love it so I always stock a big bag in my kitchen.</div>
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If you don’t have it, you can add lemon zest instead, it’ll be great too.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiHwJB146ejqpXM3ZIENqAnslpJIKXSVkAy-HPO4J6PVLVsgstf3-ysjDrPm_d_8BY9JpoChQJL1BP7b5IZmvzZrsLHYhxZzoB0acrT3UKPj_ZKc3GcznO8xKUuLft7ek44uZ2C5-juqlQ/s1600/_DSF3112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiHwJB146ejqpXM3ZIENqAnslpJIKXSVkAy-HPO4J6PVLVsgstf3-ysjDrPm_d_8BY9JpoChQJL1BP7b5IZmvzZrsLHYhxZzoB0acrT3UKPj_ZKc3GcznO8xKUuLft7ek44uZ2C5-juqlQ/s640/_DSF3112.jpg" width="426" /></a></div>
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<a name='more'></a><b>Recipe (6" round):</b></div>
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<b>Cheesecake base</b></div>
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60 g digestive biscuits, crushed</div>
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30 g unsalted butter, melted</div>
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Mix all ingredients in a mixing bowl.</div>
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Toast in a preheated oven at 180°C for 10-15 min.</div>
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Once cooled, pressed into a 6" cake pan.</div>
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<b>Cheesecake filling</b></div>
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180 g light cream cheese</div>
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60 g sour cream</div>
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60 g caster sugar</div>
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70 g silken tofu</div>
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1 egg</div>
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80 ml whipping cream</div>
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1 tbsp sweet osmanthus (or 1/2 lemon, zest only)</div>
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In a large mixing bowl, whisk cream cheese until smooth.</div>
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Blend in silken tofu until smooth.</div>
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Blend in sour cream, sugar & egg.</div>
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Blend in whipping cream.</div>
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Add in sweet osmanthus or lemon zest, mix to combine.</div>
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Pour into the prepared pan & bake in a preheated oven at 160°C for 35-40 min.</div>
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Remove from the pan & cool on a wired rack.</div>
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Refrigerate for more than <a href="https://www.blogger.com/blogger.g?blogID=5314923095379578219">3 h</a> or overnight before serving.</div>
</div>
Anonymoushttp://www.blogger.com/profile/00678107532270479610noreply@blogger.com9tag:blogger.com,1999:blog-5314923095379578219.post-5710388774472524012016-03-24T13:27:00.000+00:002016-04-07T07:52:47.249+01:00Lemon Cheese Butter Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD3SDhjYQHo3K5IHFYF97G0MJV3lx2TTN0UNbCpMMffJw-7D4VrcXQC5OYvEOlPOdNyPnmqg1eSVWuM6RE9apogCDh_DNsVTVCGNThxHg70FFsOCWSSv13s7oI5LRxryEO3WHeo7BIILJi/s1600/_DSF3019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD3SDhjYQHo3K5IHFYF97G0MJV3lx2TTN0UNbCpMMffJw-7D4VrcXQC5OYvEOlPOdNyPnmqg1eSVWuM6RE9apogCDh_DNsVTVCGNThxHg70FFsOCWSSv13s7oI5LRxryEO3WHeo7BIILJi/s640/_DSF3019.jpg" width="426" /></a></div>
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Hello, sorry for being absent for these few months.</div>
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I hadn’t been baking much recently, I’ve been travelling while job hunting.</div>
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I will update more travel photos here after sorting them out.</div>
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Here comes the recipe update of a simple lemon cheese butter cake.</div>
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Simple yet delicious, tangy & refreshing.<br />
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<b>Recipe:</b></div>
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160 g unsalted butter, soften</div>
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180 g cream cheese, light</div>
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200 g caster sugar</div>
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4 eggs</div>
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210 g plain flour</div>
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40 g corn flour</div>
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3 g baking powder</div>
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1 lemon, zest grated & juice</div>
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Preheat oven to 170°C & line a parchment paper on the baking tin.</div>
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In a large mixing bowl, whisk butter until pale.</div>
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Whisk in cream cheese until combined.</div>
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Whisk in sugar until smooth & combined.</div>
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Whisk in eggs in 5-6 additions.</div>
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Fold in flours in 3 additions until combined.<br />
Add in lemon zest & juice, blend until smooth.</div>
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Pour into the prepared tin & bake in the oven for 40-45 min.</div>
<br />Anonymoushttp://www.blogger.com/profile/00678107532270479610noreply@blogger.com4tag:blogger.com,1999:blog-5314923095379578219.post-79531267032929064142015-12-21T23:23:00.000+00:002015-12-21T23:23:23.152+00:00Lychee, Raspberry & White Chocolate Entremets<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98v2dlA4Cz5VY_wpxHy8hCVVeE0ie1Ah7N-5ibSx66lSOoQ5EhQ3yejrOyZgVcQyYF7y2S-apDxUswacMvhp1WaGLfdpdynw60kFtDNJeKwksHmnJ_f1JdliDQ3-raLzxMEYhdSoGseRm/s1600/DSCG1929+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98v2dlA4Cz5VY_wpxHy8hCVVeE0ie1Ah7N-5ibSx66lSOoQ5EhQ3yejrOyZgVcQyYF7y2S-apDxUswacMvhp1WaGLfdpdynw60kFtDNJeKwksHmnJ_f1JdliDQ3-raLzxMEYhdSoGseRm/s640/DSCG1929+copy.jpg" width="426" /></a></div>
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<span style="font-family: Helvetica Neue;">Apology for not updating the blog more regularly.</span></div>
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<span style="font-family: Helvetica Neue;">This recipe was long forgotten & so did the photos.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6IxtrnYxqtbL8HXYc9IbiSAtiwxriKPvWpy86xiNodzObvOKQdpdLbGIxY6UtT4KrHOAu9N3DU-QcRwgcZvDUUBEiTzyG83WCV2XiuuW55e7TfIEaqQPR4uM72879zxAZ7spoF_FVw9x/s1600/DSCG1924+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo6IxtrnYxqtbL8HXYc9IbiSAtiwxriKPvWpy86xiNodzObvOKQdpdLbGIxY6UtT4KrHOAu9N3DU-QcRwgcZvDUUBEiTzyG83WCV2XiuuW55e7TfIEaqQPR4uM72879zxAZ7spoF_FVw9x/s640/DSCG1924+copy.jpg" width="426" /></a></div>
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These entremets have intense lychee flavours & balanced with the tanginess of raspberry.</div>
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<span style="font-family: Helvetica Neue;">It consists of 5 components: genoise, lychee jelly insert, white chocolate mousse, fresh raspberry & lychee jelly.</span></div>
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<span style="font-family: Helvetica Neue;">Happy baking :)</span></div>
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<b>Lychee & White Chocolate Entremets (make about 12 x ⌀ 2.5” x h 2.5”):</b></div>
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<b>Genoise Blanche (30 x 20 cm)</b></div>
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2 whole eggs (L)</div>
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80 g sugar</div>
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67 g plain flour</div>
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13 g butter, melted</div>
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4 g milk</div>
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Preheat oven to 180°C, line a parchment paper on a baking pan.</div>
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Combine eggs & sugar in a large mixing bowl & sit over a pan of simmering water, beat with electric beater at high speed until warm (~45°C) then remove from heating.</div>
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Continue beating for another 8-10 min until pale & fluffy.</div>
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Fold in the flour gently, followed by melted butter & milk.</div>
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Bake for 12-15 min.</div>
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Remove from the oven & cool on a wired rack.</div>
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<b>Lychee Jelly Insert</b></div>
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60 g lychee in syrup, drained & chopped coarsely</div>
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130 g syrup</div>
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4 g sheet gelatine, bloomed</div>
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In a saucepan, heat the syrup & stir in bloomed gelatine until dissolved.</div>
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Remove from heating & pour in lychee pieces.</div>
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Divide into a 12 x 1.8” round silicon mould, freeze to set.</div>
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<b>White Chocolate Mousse</b></div>
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100 g white chocolate, chopped</div>
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100 g natural yogurt</div>
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3 g sheet gelatine, bloomed</div>
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150 g whipping cream</div>
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Melt the chocolate over a hot water bath.</div>
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Fold in natural yogurt & stir in bloomed gelatine until dissolved.</div>
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In a large bowl, whisk the whipping cream to ribbon stage.</div>
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Fold with white chocolate mixture until smooth.</div>
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<b>Raspberry Insert</b></div>
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150 g fresh raspberry</div>
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2 tbsp Kirsch</div>
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Immerse the raspberry into Kirsch, drained & set aside until needed.</div>
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<b>Lychee Jelly</b></div>
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120 g lychee puree</div>
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120 g water</div>
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5 g sheet gelatine, bloomed</div>
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In a saucepan, combine & boil lychee puree & water.</div>
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Remove from heating & stir in bloomed gelatine until dissolved.</div>
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<b>Assembly</b></div>
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Cut the genoise into small pieces using the 2.5” mousse ring.</div>
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Place the genoise at the bottom of the mousse ring.</div>
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Pour in some white chocolate mousse & use a spatula to spread it round the side of the mousse ring to make a hole.</div>
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Place 4-5 raspberries in the hole & cover with some white chocolate mousse.</div>
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Place the lychee jelly insert on top & cover with white chocolate mousse, use a spatula to smooth the top.</div>
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Refrigerate for 2 -4 hrs to set.</div>
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Remove from the refrigerator & pour in 1 tbsp of lychee jelly, refrigerate to set.</div>
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Carefully remove the mousse cakes from the mousse ring & decorate with some chocolate shards.</div>
<br />Anonymoushttp://www.blogger.com/profile/00678107532270479610noreply@blogger.com7tag:blogger.com,1999:blog-5314923095379578219.post-34294823951111958652015-09-27T18:28:00.001+01:002015-09-27T18:28:06.104+01:00Chocolate, Earl Grey & Hazelnut Gateau<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Gdi5-MC9nO0/VggjL0Hpt_I/AAAAAAAADMo/Y-8l_96bMIM/s1600/DSCG2173%2Bcopy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-Gdi5-MC9nO0/VggjL0Hpt_I/AAAAAAAADMo/Y-8l_96bMIM/s640/DSCG2173%2Bcopy.jpg" width="426" /></a></div>
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This was the chocolate & earl grey gateau I made for my sister's birthday back in August.</div>
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I know it’s end of September & I could have posted the recipe ages ago.</div>
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It seemed like I always have too many things to do like travelling, making hand creams, cross stitching e.g. & baking seems to be the last on my list.</div>
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<a href="http://2.bp.blogspot.com/-z8S3B49R_M4/VggmXtFqseI/AAAAAAAADNc/mhSHYvZVVqc/s1600/Chocolate_entremet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-z8S3B49R_M4/VggmXtFqseI/AAAAAAAADNc/mhSHYvZVVqc/s640/Chocolate_entremet.jpg" width="480" /></a></div>
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It’s a rich chocolate mousse cake consists of 6 components:</div>
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1. Chocolate cotton cake</div>
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2. Hazelnut praline coated puffed rice</div>
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3. Hazelnut praline mousse</div>
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4. Chocolate mousse</div>
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5. Earl grey creme insert</div>
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6. Chocolate glaze</div>
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It took me 2 days to finish this & it was absolutely worth as the cake was delicious with wonderful combo of flavours.</div>
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<a href="http://1.bp.blogspot.com/-a-mxk5rAerE/VggjMd4s3yI/AAAAAAAADMw/e3QcA4vEbAc/s1600/DSCG2167%2Bcopy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-a-mxk5rAerE/VggjMd4s3yI/AAAAAAAADMw/e3QcA4vEbAc/s640/DSCG2167%2Bcopy.jpg" width="425" /></a></div>
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<b>Chocolate & Earl Grey Gateau (8” round):</b></div>
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<b>Praline puffed rice (7” round)</b></div>
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20 g puffed rice</div>
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10 g milk chocolate</div>
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23 g hazelnut praline</div>
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In a large bowl, combine milk chocolate & hazelnut praline, warm over hot water & stir until smooth.</div>
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Pour in puffed rice & stir to coat all puffed rice with the chocolate mixture.</div>
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Press into a lined 7” round baking pan & freeze to set.</div>
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<b>Creme au earl-grey (7” round)</b></div>
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133 g whipping cream</div>
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67 g egg yolks (about 4 egg yolks)</div>
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47 g sugar</div>
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3 g sheet gelatine, bloomed</div>
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5 g earl grey leaves</div>
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Combine egg yolks & sugar.</div>
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Bring the cream to boil, add the tea leaves & infuse for 5 min.</div>
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Drain to remove the tea leaves.</div>
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Pour the cream to the egg batter, mix well & heat to 82°C until thick & creamy.</div>
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Remove from heating, add bloomed gelatine & mix until dissolve.</div>
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Pour into a 7" round mousse ring & freeze to set.</div>
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<b>Chocolate cotton cake (9” square)</b></div>
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40 g unsalted butter, softened</div>
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50 g plain flour, sifted</div>
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30 g cocoa powder</div>
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50 g full fat milk</div>
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4 eggs</div>
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65 g caster sugar</div>
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Pinch of salt</div>
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Separate 3 egg whites & yolks, refrigerate the egg whites until needed.</div>
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Line a piece of baking paper on a baking pan.</div>
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In a small saucepan, bring the butter to boil under gentle heat, remove from heating & immediately fold in the flour, followed by cocoa powder.</div>
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Pour & fold in the milk in 2-3 portions until combine.</div>
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Mix 3 egg yolks with 1 whole egg, pour & fold to the batter in 2-3 times until combine, set aside to rest for at least 15 min.</div>
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In a large bowl, combine egg whites & salt, whisk at high speed until it’s foamy.</div>
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Whisk in the sugar in 2-3 portions, continue whisking to just before stiff peaks.</div>
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Fold 1/3 meringue into the egg yolk batter until combined.</div>
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Pour the egg yolk batter to the remaining meringue & fold gently until smooth & combined.</div>
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Spread on the prepared tin & bake in a preheated oven at 180°C for 10-15 min.</div>
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Remove from the oven, carefully remove the paper on the sides of the cakes, gently place a piece of baking paper to cover the top & leave to cool.</div>
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<b>Hazelnut mousse</b></div>
<div>
85 g whipping cream</div>
<div>
113 g hazelnut praline paste</div>
<div>
3 g sheet gelatine, bloomed</div>
<div>
175 g whipping cream</div>
<div>
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In a saucepan, bring 85 g cream to boil, stir in gelatine until dissolve & then pour over the praline paste making a smooth mixture.</div>
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In a large mixing bowl, whisk the remaining cream to soft peaks & fold in the praline cream.</div>
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<b>Chocolate mousse</b></div>
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75 g dark chocolate 70%</div>
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90 g milk</div>
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45 g sugar</div>
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170 g whipping cream</div>
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3 g sheet gelatine, bloomed</div>
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In a saucepan, bring the milk to boil, pour over the dark chocolate & stir until smooth.</div>
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Add the bloomed gelatine to the chocolate milk & stir until smooth.</div>
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In a large mixing bowl, combine sugar & whipping cream, whisk to soft peaks & fold in the chocolate mixture.</div>
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<b>Chocolate Glaze</b></div>
<div style="font-family: 'Helvetica Neue';">
150 g water</div>
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250 g sugar</div>
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100 g cocoa powder, sifted</div>
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150 g whipping cream</div>
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15 ge sheet gelatine, bloomed</div>
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In a saucepan, warm the water & sugar until dissolved.</div>
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Remove from heating, add the sifted cocoa powder & whipping cream.</div>
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Mix the chocolate mixture until smooth, then bring it to boil.</div>
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Remove from heating & strain when cooling to 50-60°C.</div>
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Stir in the bloomed gelatine until dissolved.</div>
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<b>Assembly</b></div>
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Cut the chocolate cake into a 8” round cake.</div>
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Place the chocolate cake at the bottom of 8” mousse ring, follow by the puffed rice.</div>
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Pour in all the hazelnut mousse & place the earl grey creme on top.</div>
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Pour in all the chocolate mousse & freeze to set.</div>
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Remove from the refrigerator & place it on a wired rack.</div>
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Carefully remove the entremet from the mousse ring & gently pour the chocolate glaze over the chocolate gateau.</div>
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Refrigerate to set & decorate as you like before serving.</div>
<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D5314923095379578219%23editor%2Fsrc%3Dsidebar&media=https%3A%2F%2F4.bp.blogspot.com%2F-Gdi5-MC9nO0%2FVggjL0Hpt_I%2FAAAAAAAADMo%2FY-8l_96bMIM%2Fs640%2FDSCG2173%252Bcopy.jpg&xm=h&xv=sa1.37.01&xuid=5X1WztbGUmjx&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 140px; opacity: 0.85; position: absolute; top: 18px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D5314923095379578219%23editor%2Fsrc%3Dsidebar&media=https%3A%2F%2F4.bp.blogspot.com%2F-Gdi5-MC9nO0%2FVggjL0Hpt_I%2FAAAAAAAADMo%2FY-8l_96bMIM%2Fs640%2FDSCG2173%252Bcopy.jpg&xm=h&xv=sa1.37.01&xuid=5X1WztbGUmjx&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 140px; opacity: 0.85; position: absolute; top: 18px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D5314923095379578219%23editor%2Fsrc%3Dsidebar&media=https%3A%2F%2F4.bp.blogspot.com%2F-Gdi5-MC9nO0%2FVggjL0Hpt_I%2FAAAAAAAADMo%2FY-8l_96bMIM%2Fs640%2FDSCG2173%252Bcopy.jpg&xm=h&xv=sa1.37.01&xuid=5X1WztbGUmjx&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 140px; opacity: 0.85; position: absolute; top: 18px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D5314923095379578219%23editor%2Fsrc%3Dsidebar&media=https%3A%2F%2F4.bp.blogspot.com%2F-Gdi5-MC9nO0%2FVggjL0Hpt_I%2FAAAAAAAADMo%2FY-8l_96bMIM%2Fs640%2FDSCG2173%252Bcopy.jpg&xm=h&xv=sa1.37.01&xuid=5X1WztbGUmjx&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 140px; opacity: 0.85; position: absolute; top: 18px; width: 40px; z-index: 8675309;"></a>Anonymoushttp://www.blogger.com/profile/00678107532270479610noreply@blogger.com24London, UK51.5073509 -0.1277582999999822351.1912379 -0.77320529999998222 51.8234639 0.51768870000001777tag:blogger.com,1999:blog-5314923095379578219.post-66890231006792615802015-08-05T20:22:00.000+01:002015-08-05T20:22:44.389+01:00Crunchy Pecan & Blueberry Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-jFmOAybJe_A/VcJhHquIFzI/AAAAAAAADKs/U5ggNcbnFdk/s1600/DSCG0689%2Bcopy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-jFmOAybJe_A/VcJhHquIFzI/AAAAAAAADKs/U5ggNcbnFdk/s640/DSCG0689%2Bcopy.jpg" width="425" /></a></div>
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This is one of our all-time favourite for breakfast at home & we had baked this almost once a week for 3 months!</div>
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Bon appétit!</div>
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<br /></div>
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<a href="http://4.bp.blogspot.com/-crCdC_d9REk/VcJhItEUkQI/AAAAAAAADK0/cuIseOhHBvI/s1600/DSCG0701%2Bcopy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-crCdC_d9REk/VcJhItEUkQI/AAAAAAAADK0/cuIseOhHBvI/s640/DSCG0701%2Bcopy.jpg" width="426" /></a></div>
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<b>Crunchy Pecan & Blueberry Muffins (makes about 12):</b></div>
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Recipe adapted from Antony Worrall Thompson</div>
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<br /></div>
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<b>Pecan topping:</b></div>
<div style="font-family: 'Helvetica Neue';">
70 g pecan nuts</div>
<div style="font-family: 'Helvetica Neue';">
60 g Demerara sugar</div>
<div style="font-family: 'Helvetica Neue';">
1 tsp ground cinnamon</div>
<div style="font-family: 'Helvetica Neue';">
2 tbsp plain flour</div>
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30 g melted butter</div>
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<br /></div>
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Mixed all ingredients & set aside until needed.</div>
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<b>Muffin:</b></div>
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125 g unsalted butter, softened</div>
<div style="font-family: 'Helvetica Neue';">
155 g caster sugar</div>
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1 egg</div>
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1 tsp vanilla extract</div>
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125 g soured cream</div>
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280 g plain flour</div>
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2 tsp baking powder</div>
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1/2 tsp bicarbonate of soda</div>
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125 g blueberries</div>
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Whisk butter & sugar until pale & fluffy.</div>
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Whisk in egg & vanilla extract, followed by soured cream.</div>
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Mix & sift all the flours, fold with the batter until well combined.</div>
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Divide into the lined muffin tray, put the blueberries & spoon the topping on top.</div>
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Bake in a preheated oven at 170C for 25 min.</div>
Anonymoushttp://www.blogger.com/profile/00678107532270479610noreply@blogger.com5tag:blogger.com,1999:blog-5314923095379578219.post-62676031089718611052015-04-11T19:04:00.000+01:002015-08-05T20:07:27.721+01:00Doughnut Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-a0MUWfompYs/VSlhDjdBjDI/AAAAAAAADIY/iMAVyLPlwx8/s1600/DSCF6062%2Bcopy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="640" src="http://2.bp.blogspot.com/-a0MUWfompYs/VSlhDjdBjDI/AAAAAAAADIY/iMAVyLPlwx8/s1600/DSCF6062%2Bcopy.jpg" width="425" /></span></a></div>
<br />
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Hi,</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">I have been travelling & taking a long break while looking for jobs since finishing my PhD.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">The cities I have been so far are Venice, Budapest, Paris and New York.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">My photos are now piled up & the worst is I’m procrastinating, I will need to be organised & get back to baking.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-MRBoJZ1gQ4c/VSlhFSEo_NI/AAAAAAAADIg/lTEg3QBgKTE/s1600/DSCF6057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="640" src="http://2.bp.blogspot.com/-MRBoJZ1gQ4c/VSlhFSEo_NI/AAAAAAAADIg/lTEg3QBgKTE/s1600/DSCF6057.jpg" width="426" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I made these doughnut muffins a while ago & I thought I will post the recipe here just to keep it going.</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<a name='more'></a><b><span style="font-family: Arial, Helvetica, sans-serif;">Recipe (makes about 12):</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">From Waitrose Kitchen September 2013</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /><b>Jam</b><br />150 g blackberries/raspberries<br />1 Bramley apple (~200 g), peeled, cored & diced<br />100 g caster sugar<br />1 tsp lemon juice<br />Mix all ingredients & bring it to boil, keep it simmering for 10-15 min.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /><b>Muffins</b><br />3 eggs<br />150 g natural yogurt<br />180 g unsalted butter, melted<br />200 g caster sugar<br />300 g self raising flour<br />Pinch of salt<br />Take 1 tbsp of melted butter & grease the metal muffin tray.<br />Preheat the oven to 190C.<br />In a large mixing bowl, combine the eggs & natural yogurt, followed by melted butter.<br />Mix & sift together caster sugar, flour & salt.<br />Fold with the batter until well combined.<br />Warm the prepared muffin tray in the preheated oven for 3-5 min.<br />Divide the batter 1/3 of the height of muffin tray, spoon 1-2 tsp jam on top of the batter.<br />Cover the jam with remaining batter & bake in the preheated oven for 15-20 min or until golden brown.<br />Remove from the oven & let it stand in the tray for 10 min.<br />Carefully remove the muffins from the tray & roll them with caster sugar.</span>Anonymoushttp://www.blogger.com/profile/00678107532270479610noreply@blogger.com1tag:blogger.com,1999:blog-5314923095379578219.post-51973369722474046322014-12-31T23:45:00.000+00:002015-01-01T00:50:27.560+00:00Earl Grey, Hazelnut & Chocolate Yule Log... Happy New Year 2015!<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-8fr7aGNNHGw/VKSJ8Y94VNI/AAAAAAAADGA/6eNfpjPPPSc/s1600/DSCG0652%2Bcopy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-8fr7aGNNHGw/VKSJ8Y94VNI/AAAAAAAADGA/6eNfpjPPPSc/s1600/DSCG0652%2Bcopy.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This was the first time I had prepared a dessert for a Christmas meal.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It was usually Jenny’s job to do it, ever since she’s working as a professional patisserie, she doesn’t bake much at home.</span></div>
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<a href="http://4.bp.blogspot.com/-_1scf-H1Qlc/VKSJ7-CmP0I/AAAAAAAADGI/fLi5WwQ7vkE/s1600/DSCG0671.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-_1scf-H1Qlc/VKSJ7-CmP0I/AAAAAAAADGI/fLi5WwQ7vkE/s1600/DSCG0671.jpg" height="640" width="426" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This cake consists of 4 components:</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Earl grey creme</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Hazelnut mousse</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Chocolate sponge cake</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Chocolate chantilly cream</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<a href="http://4.bp.blogspot.com/-LVqJJWRmzz0/VKSJ1oInu4I/AAAAAAAADFY/fSEvRSuxP4k/s1600/Chocolate_%26_Earl_Grey_Yule_Log.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-LVqJJWRmzz0/VKSJ1oInu4I/AAAAAAAADFY/fSEvRSuxP4k/s1600/Chocolate_%26_Earl_Grey_Yule_Log.png" height="640" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I quite enjoyed preparing the yule log & I'm sure I’ll be making this from time to time as I really like the combo.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">A rich chocolate cake with a smooth nutty mousse & a sophisticated note of earl grey tea, all combine every well. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Everyone loved it & commented that it’s very nice.</span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-qL2Zb1L5xko/VKSJ8fVvBqI/AAAAAAAADGQ/rtTHx3mHHTo/s1600/DSCG0676.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-qL2Zb1L5xko/VKSJ8fVvBqI/AAAAAAAADGQ/rtTHx3mHHTo/s1600/DSCG0676.jpg" height="640" width="426" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">This has been a great year for me in completing my Ph.D.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Thank you all for your patience & re-joining me this year & the coming years.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Wishing you all the best & happy new year.</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<a name='more'></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Recipe for Earl Grey, Hazelnut & Chocolate Yule Log (8 x 7.5 x 25 cm long):</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Creme au earl-grey (3 cm x 25 cm tube)</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">133 g whipping cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">67 g egg yolks (about 4 egg yolks)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">47 g sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 g sheet gelatine, bloomed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 g earl grey leaves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Combine egg yolks & sugar.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Bring the cream to boil, add the tea leaves & infuse for 5 min.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Drain to remove the tea leaves.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pour the cream to the egg batter, mix well & heat to 82C until thick & creamy.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Remove from heating, add bloomed gelatine & mix until dissolve.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pour into a tubular mould & freeze.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Chocolate sponge (30 x 30 cm)</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">40 g unsalted butter, softened</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">50 g plain flour, sifted</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">30 g cocoa powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">50 g full fat milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">65 g caster sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pinch of salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Separate 3 egg whites & yolks, refrigerate the egg whites until needed.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Line a piece of baking paper on a baking pan.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">In a small saucepan, bring the butter to boil under gentle heat, remove from heating & immediately fold in the flour, followed by cocoa powder.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pour & fold in the milk in 2-3 portions until combine.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mix 4 egg yolks with 1 whole egg, pour & fold to the batter in 2-3 times until combine, set aside to rest for at least 15 min.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">In a large bowl, combine egg whites & salt, whisk at high speed until it’s foamy.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Whisk in the sugar in 2-3 portions, continue whisking to just before stiff peaks.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Fold 1/3 meringue into the egg yolk batter until combined.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pour the egg yolk batter to the remaining meringue & fold gently until smooth & combined.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Spread on the prepared tin & bake in a preheated oven at 180C for 10-15 min.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Remove from the oven, carefully remove the paper on the sides of the cakes, gently place a piece of baking paper to cover the top & leave to cool.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Cake syrup</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp hot water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tbsp sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Cointreau</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Mix all ingredients & set aside until needed.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Hazelnut mousse</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">85 g whipping cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">113 g hazelnut praline paste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 g sheet gelatine, bloomed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">175 g whipping cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">In a saucepan, bring 85 g cream to boil, stir in gelatine until dissolve & then pour over the praline paste making a smooth mixture.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">In a large mixing bowl, whisk the remaining cream to soft peaks & fold in the praline cream.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Chocolate chantilly</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">200 g whipping cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">110 g dark chocolate</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Melt chocolate over warm water bath.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Heat 60 g cream & mix with chocolate to make a smooth ganache, allow to cool down for 5 min.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Whip the remaining cream to soft peaks, fold it the chocolate cream.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Assembling</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cut the chocolate sponge into 2 pieces: one bigger piece to be the U shape & then use the U-shaped terrine mould to cut one smaller piece for the base.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Brush generous amount of cake syrup on the cake.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pour 1/2 hazelnut mousse & spread around the cake, refrigerate to set.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Place the early grey creme & cover with remaining hazelnut mousse.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Spread the mousse & cover with the cake piece, refrigerate to set.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Carefully remove from the mould & spread the chocolate chantilly.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Decorate as you like.</span>Anonymoushttp://www.blogger.com/profile/00678107532270479610noreply@blogger.com5tag:blogger.com,1999:blog-5314923095379578219.post-19173746546719199822014-11-25T18:46:00.001+00:002014-11-25T18:46:34.495+00:00Caramel & Pear...<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-LpEDCfCESF4/VHTL0DdELyI/AAAAAAAADEw/2D02hTSlZVw/s1600/DSCF0238%2Bcopy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-LpEDCfCESF4/VHTL0DdELyI/AAAAAAAADEw/2D02hTSlZVw/s1600/DSCF0238%2Bcopy.jpg" height="640" width="426" /></span></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I went to Venice with my family as a celebration of passing my PhD viva.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">These are the scenes from Venice, it’s a pretty city.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I baked a Japanese cotton cake before going to Venice & immediately fall in love with the light & spongy texture.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I baked it again when I got back to England but a plain & simple sponge cake wouldn’t satisfy my obsessions with photo & food styling.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I poached some pears with white wine then I whipped some cream with salted caramel I made from last time.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">My decorating skills become worse… Luckily I bought some shimmer sprays last time when I visited a supermarket.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Shook the can & sprayed on, the cake was covered with a gold shimmer, the photo couldn’t really show the shimmering effect but it does look much prettier.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Recipe (Caramel & Pear Cake):</b><br />
<b>Japanese Cotton Cake</b><b> (7” square)</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">60 g unsalted butter, softened<br />
80 g plain flour, sifted<br />
80 g full fat milk<br />
6 eggs<br />
80 g sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp vanilla extract<br />
Pinch of salt<br />
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Separate 5 egg whites & yolks, refrigerate the egg whites until needed.<br />
Line a piece of baking paper on a 7" baking pan.<br />
In a small saucepan, bring the butter to boil under gentle heat, remove from heating & immediately fold in the flour.<br />
Pour & fold in the milk in 2-3 portions until combine.<br />
Mix 5 egg yolks with 1 whole egg, pour & fold to the batter in 2-3 times until combine, set aside to rest for at least 15 min.<br />
In a large bowl, combine egg whites & salt, whisk at high speed until it’s foamy.<br />
Whisk in the sugar in 2-3 portions, continue whisking to just before stiff peaks.<br />
Fold 1/3 meringue into the egg yolk batter until combined.<br />
Pour the egg yolk batter to the remaining meringue & fold gently until smooth & combined.<br />
Pour into the prepared tin & tap gently to remove large air bubbles.<br />
Put it in a large baking pan & fill with some cold water (about 1/3 height of the cake tin).<br />
Bake in a preheated oven at 140C for 60-70 min.<br />
Remove from oven & turn the cake upside down to cool on wired rack.<br />
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</span><div>
<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pear Compote</span></b></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">
2 pears, peeled, cored & quartered<br />
187 ml white wine (small bottle)<br />
45 g sugar<br />
1/4 lemon, zest only<br />
2/3 vanilla pod, cut & split<br />
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Put all ingredients except pears in a large cooking pot, gently bring it to boil.<br />
Put in the pears & simmer for 20 min, set aside to cool.<br />
Drain & reserve the white wine.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cut the pears into smaller pieces & set aside until needed.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Caramel Whipped Cream</b><br />
60 g salted caramel (see <a href="http://yuehandicrafts.blogspot.co.uk/2014/11/cake-roll-with-earl-grey-poached-asian.html">here</a>)<br />
300 ml whipping cream<br />
1 tsp Cointreau<br />
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Bring 50 g whipping cream to boil, turn off the heat & pour into salted caramel, mix until combined then leave to cool.<br />
Pour in the remaining whipping cream & add Cointreau, whisk to stiff peaks.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Refrigerate until needed.<br />
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<b>Assembling</b><br />
Once the cake is cool, cut out the uneven edges & top, then cut in the middle into 2 pieces.<br />
Brush the cake with some white wine syrup & spread the whipped cream on top.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Arrange the pears evenly on the cake & spread a layer of whipped cream.<br />
Place another piece of cake on top & brush with some white wine syrup.<br />
Spread remaining whipped cream all over the cake & decorate as you like.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Refrigerate to set before serving.</span></div>
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Anonymoushttp://www.blogger.com/profile/00678107532270479610noreply@blogger.com0tag:blogger.com,1999:blog-5314923095379578219.post-44170739689547827452014-11-11T22:23:00.000+00:002014-11-19T14:23:19.785+00:00Cake Roll with Earl Grey Poached Asian Pear<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Helvetica; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4MhdKkryLtmIxoyUf-arpjtX-PqrRYBS1ln8IXjyBAj2rFrRPqoyJz83ek-LTulSTs710E-tQLApGsWEI6fx367i7OBB-b-NnEUw0AYddA2TU5xOePjYKmCSCCozxCdQbvcTOSrjbgoh/s1600/DSCF9421+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4MhdKkryLtmIxoyUf-arpjtX-PqrRYBS1ln8IXjyBAj2rFrRPqoyJz83ek-LTulSTs710E-tQLApGsWEI6fx367i7OBB-b-NnEUw0AYddA2TU5xOePjYKmCSCCozxCdQbvcTOSrjbgoh/s640/DSCF9421+copy.jpg" width="426" /></span></a></div>
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After reading the newspaper on pear desserts, I was craving for pear mousse dessert.
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<span style="-webkit-text-stroke-width: 0px; color: black; display: inline !important; float: none; font-family: Helvetica; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;" xmlns="http://www.w3.org/1999/xhtml">My sister has been making cake rolls & chiffon cakes, so I wanted to make something different but ended up making cake roll as well because of its simplicity.</span></div>
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Cake roll can be simple filled with some whipped cream but I wanted something more & it ended up with a caramel mousse & some poached pears as the filling.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifeOv-e3fNTcKto2KdVvFhMGWztzV-kjwZyyw2dAFxUfYXYuKhJvRKOYgtHQdK8VHYnrXY3u8Osh6IwZhFMjKpg66TdFD3tz47p82_cd1FM2a2_8QN_MuGryWigs1fDJtlNeqW6CIzjLFy/s1600/DSCF9460.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: black;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifeOv-e3fNTcKto2KdVvFhMGWztzV-kjwZyyw2dAFxUfYXYuKhJvRKOYgtHQdK8VHYnrXY3u8Osh6IwZhFMjKpg66TdFD3tz47p82_cd1FM2a2_8QN_MuGryWigs1fDJtlNeqW6CIzjLFy/s640/DSCF9460.jpg" width="426" /></span></a></div>
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The recipe for the cake base is from a chinese website.
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It’s called japanese cotton cake, as the name said it’s indeed very spongy & light.
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For the choice of pears, I prefer Asian pear as it’s juicy & crunchy with a refreshing fragrant.
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I’ve used oolong tea to poach Asian pear for the oriental theme, this time I used earl grey tea instead.
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Everything goes wonderfully together & the caramel mousse doesn’t overtake the delicate note from the earl grey tea & the Asian pear.
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<b>Recipe:</b></div>
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<b>Salted Caramel Sauce</b></div>
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180 g granulated sugar
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80 g honey
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300 ml double cream, warm
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1/2 tsp sea salt
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In a saucepan, caramelize sugar with honey over medium heat.
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Remove from the heating & carefully pour in the double cream, stir until smooth.
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Sprinkles the salt & stir until dissolve.
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Pour into sterilised jar & store in a refrigarator.
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<b style="background-color: rgba(255, 255, 255, 0);">Earl Grey Tea Poached Asian Pears</b></div>
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<span style="background-color: rgba(255, 255, 255, 0);">2 Asian pears, peeled, cored & diced</span></div>
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4 teabags of earl grey tea
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<span style="background-color: rgba(255, 255, 255, 0);">50 g granulated sugar</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">200 g water</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><br /></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">In a saucepan, combine sugar & water, bring water to boil & stir until sugar dissolved.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Remove from heating, put in the pears & teabags.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Leave to stand for 3-5 min then remove teabags but leave pears to stand for at least 1 h.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Drain the pears.</span></div>
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<b>Japanese Cotton Sponge Cake Base (26 x 30 cm)</b></div>
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<i>adapted from </i><a href="http://m.blog.sina.com.cn/s/blog_55ae05a70102dyqn.html">here</a><i> (chinese)</i></div>
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50 g unsalted butter, softened
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65 g plain flour, sifted
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65 g full fat milk
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5 eggs
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75 g vanilla sugar
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Pinch of salt
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Separate 4 egg whites & yolks, refrigerate the egg whites until needed.
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Line a piece of baking paper on a baking pan.
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In a small saucepan, bring the butter to boil under gentle heat, remove from heating & immediately fold in the flour.
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Pour & fold in the milk in 2-3 portions until combine.
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Mix 4 egg yolks with 1 whole egg, pour & fold to the batter in 2-3 times until combine, set aside to rest for at least 15 min.
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In a large bowl, combine egg whites & salt, whisk at high speed until it’s foamy.
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Whisk in the sugar in 2-3 portions, continue whisking to just before stiff peaks.
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Fold 1/3 meringue into the egg yolk batter until combined.
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Pour the egg yolk batter to the remaining meringue & fold gently until smooth & combined.
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Spread on the prepared tin & bake in a preheated oven at 170C for 20 min or until golden brown.
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Remove from the oven, carefully remove the paper on the sides of the cakes, gently place a piece of baking paper to cover the top & leave to cool.
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<span style="background-color: rgba(255, 255, 255, 0);"><b>Caramel Whipped Cream</b></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">50 g salted caramel</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">250 ml whipping cream</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 tsp Cointreau</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><br /></span></div>
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Bring 50 g whipping cream to boil, turn off the heat & pour into salted caramel, mix until combined then leave to cool.
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Pour in the remaining whipping cream & add Cointreau, whisk to stiff peaks.
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<b>Assembling</b></div>
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<span style="font-family: Helvetica;">Once the cake is cool, with a piece of baking paper on top turn the cake upside down, remove the baking paper that stuck on the cake.</span></div>
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<span style="font-family: Helvetica;">Spread the whipped cream on the cake, with a thicker layer of cream on one edge & leaving a small gap around the edges.</span></div>
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<span style="font-family: Helvetica;">Place the pears along the edge with thicker layer of cream, roll the cake to cover them.</span></div>
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<span style="font-family: Helvetica;">Refrigerate to set before serving.</span></div>
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<a href="https://www.blogger.com/blogger.g?blogID=5314923095379578219" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a><a href="https://www.blogger.com/blogger.g?blogID=5314923095379578219" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a><a href="https://www.blogger.com/blogger.g?blogID=5314923095379578219" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a><a href="https://www.blogger.com/blogger.g?blogID=5314923095379578219" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; opacity: 0.85; position: absolute; width: 40px; z-index: 8675309;"></a>Anonymoushttp://www.blogger.com/profile/00678107532270479610noreply@blogger.com1tag:blogger.com,1999:blog-5314923095379578219.post-43851685512277348022014-10-29T23:12:00.001+00:002014-10-29T23:25:59.470+00:00Milestone in Life... Blueberry Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKjk4B6hriG3JnKmtSG23kuxdIE8qsSNin2RSwHopzATCEmVvmdfs-hm_fbGkWcEfN17XRiqjhOIi2Gsg1wbgxEKtF9cWwhCgbjnPpqlsr2H81psvmpye8wpgvVW-YDj7B3-IFXZLOri5g/s1600/DSCF9543+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKjk4B6hriG3JnKmtSG23kuxdIE8qsSNin2RSwHopzATCEmVvmdfs-hm_fbGkWcEfN17XRiqjhOIi2Gsg1wbgxEKtF9cWwhCgbjnPpqlsr2H81psvmpye8wpgvVW-YDj7B3-IFXZLOri5g/s1600/DSCF9543+2.jpg" height="640" width="426" /></a></div>
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I’m absolutely excited to say that I passed my PhD viva last week & now I’m a doctor, well, not official until I receive a confirmation letter from my university.
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So, what next? (I got asked so many times)
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The first thing I did was baking cakes from my kitchen, blueberry cheesecake & japanese cotton cake roll.
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The plan afterwards is taking a break & slowing down for a bit, well, until Christmas then I’ll start looking for jobs in research & development.
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I do miss all the fun of baking, food styling & photography.
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I can’t wait to start baking, blogging & travelling.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiloqC0muZ2PdylBV9MIe36XcEKAcxDjeI493YIT7dYw8IraPEmrtSPz5CXzbD4q9lvZqhYh2Csji9V_U7xN7QSidvTRO33ptF0IEJWVbpRIh1kHyjXjOJraxz_SEFQF785im86cg3Kss3q/s1600/DSCF9546.jpg" imageanchor="1" style="font-family: Times; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiloqC0muZ2PdylBV9MIe36XcEKAcxDjeI493YIT7dYw8IraPEmrtSPz5CXzbD4q9lvZqhYh2Csji9V_U7xN7QSidvTRO33ptF0IEJWVbpRIh1kHyjXjOJraxz_SEFQF785im86cg3Kss3q/s1600/DSCF9546.jpg" height="284" width="426" /></a></div>
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The recipe I’m sharing is a chilled blueberry cheesecake, which I’ve made several times.
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<span style="display: inline !important; float: none;" xmlns="http://www.w3.org/1999/xhtml">I finally managed to take some photos before it’s all gone :)</span></div>
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Blueberry cheesecake is my sister, Jenny’s best make, she is now busy working as a pastry chef in a hotel so I recreated the recipe for my family.
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Don’t miss out the jelly layer, it’s absolutely delicious with the tangy cream cheese mousse & the nutty crust.<br />
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<b>Recipe (8” round):</b></div>
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<b>Blueberry jelly (7” round)</b></div>
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200 g fresh blueberry
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100 ml 30°B syrup
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1/4 lemon, juice only
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60 ml Kirsch
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9 g sheet gelatine, bloomed
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In a saucepan, bring the 30°B syrup to boil.
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Add blueberry & lemon juice, keep it simmering until the blueberry is tender, remove from heating.
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Pour in Kirsch & stir in bloomed gelatine until dissolved.
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Reserve 120 ml for topping.
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Pour the remaining in a 7” round pan & freeze to set.
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<i>N.B: To make 30°B syrup, combine 130 g granulated sugar & 100 g water, stir to dissolve & bring it to boil in a small saucepan.</i></div>
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<b>Crust base</b></div>
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160 g digestive biscuits, crushed
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60 g unsalted butter, melted
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Mix all ingredients in a mixing bowl.
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Toast in a preheated oven at 180°C for 10-15 min.
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Once cooled, pressed into a 8" cake pan.
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<b>Cheesecake filling</b></div>
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300 g cream cheese
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80 g granulated sugar
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216 g natural yogurt
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1 tbsp lemon juice
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150 g whipping cream
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8 g sheet gelatine, bloomed
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100-120 g fresh blueberry
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In a large mixing bowl, whisk cream cheese with sugar until smooth.
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Whisk in yogurt & lemon juice.
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In another mixing bowl, whisk whipping cream to soft peaks.
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Combine bloomed gelatine & 2-3 tbsp whipped cream, microwave 10-15 sec & stir to melt, fold quickly with remaining whipped cream & then fold in cream cheese batter.
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Fold in the fresh blueberry.
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<b>Assembling</b></div>
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Pour half the cheesecake filling into the prepared pan.
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Place the blueberry jelly on top.
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Pour the remaining cheesecake filling over the jelly.
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Refrigerate to set.
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Carefully pour the warm blueberry jelly on top & refrigerate to set. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKmY1o4Sgq0Mupvcfm2FDKxwXNokD3BUT4okpngb6bRE2T5YqQZzOzGtmUCYMEN0bPy0FL4es24l3T-IxboKict2NeW9SB5X5zFtlHKPsF27cFthXHSuOgd-GTBfRMJMl_Klz9MY-B2QF8/s1600/DSCF8371+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKmY1o4Sgq0Mupvcfm2FDKxwXNokD3BUT4okpngb6bRE2T5YqQZzOzGtmUCYMEN0bPy0FL4es24l3T-IxboKict2NeW9SB5X5zFtlHKPsF27cFthXHSuOgd-GTBfRMJMl_Klz9MY-B2QF8/s1600/DSCF8371+copy.jpg" height="640" width="426" /></span></a></div>
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Finally submitted my thesis yesterday night, though it’s not completely over, awaiting viva in a few weeks.
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I have no ideas what to do for the rest of the week apart from all those writing & editing.</div>
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My mind is still about writing thesis, need something to divert my mind & focus.
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I think it’s a great time to start baking again & updating my blog.
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The recipe I’m sharing now is from a while back in summer.
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<span style="font-family: Arial;">A request from my sister, I’d asked her what she’d like to have for desserts the day before we went picking raspberries.</span></div>
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Cheesecake was on the list but passionfruit & raspberry tart sounded wonderful, plus it wasn't difficult to make at all.
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We’ve had tart passion framboise from Laduree, it’s amazingly delicious.
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Although my sister has the cookbook, it’s not at hand so I simply googled the recipe for it & found a recipe from Bertha’s <a href="http://gourmetbaking.blogspot.co.uk/">blog</a>.
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Crunchy tart crust, rich yet exotic passionfruit cream & tangy raspberries, just a wonderful combination.</div>
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<b>Recipe (8 x 3” tarts)</b><br />
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<i>adapted from</i> <a href="http://gourmetbaking.blogspot.co.uk/2012/05/passion-fruit-and-raspberry-tart.html">here</a>
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<b>Pate Sucree</b></div>
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300 g unsalted butter
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190 g icing sugar
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60 g ground almonds
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1/2 vanilla pod, scrapped
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2 eggs
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500 g plain flour
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1 tsp salt
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In a large mixing bowl, whisk the butter with icing sugar until smooth & creamy.
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Add ground almonds & vanilla seeds, mix until combined.
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Whisk in the eggs, one at a time, until combined.
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Combine flour & salt, add in 3 portions & mix until just combined.
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Divide into 2 portions & flatten into a disk.
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Wrap each one with cling film & refrigerate overnight (or freeze until needed).
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Flour the surface & roll into 5 mm thick.
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Line the tart pans with the dough & refrigerate for 1-2 hrs.
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Line the dough with a piece of parchment paper & fill with baking beans.
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Bake in a preheated oven at 180C for 20 min.
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Remove from the oven, carefully remove the paper & beans, bake for another 5-10 min until golden brown.
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<b>Cr</b><b>é</b><b>me Passion</b><b> </b></div>
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200 g eggs
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180 g sugar
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150 g passionfruit pulp, no seeds
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15 g lemon juice
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300 g unsalted butter, softened</div>
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In a large bowl, mix all ingredients except butter & cook in a bain marie, ensuring the bottom doesn’t touch the water.
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Whisk continuously while heating until the mixture thickens (~85C).
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Cool to 55-60C & use a blender to blend in butter, add the butter in small portions at a time.
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<b>Assembling</b></div>
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Once the tart crusts are cooled, fill with passionfruit cream.
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Refrigerate until firm about 2 hrs.
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Arrange fresh raspberry on top & serve. </div>
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Anonymoushttp://www.blogger.com/profile/00678107532270479610noreply@blogger.com1tag:blogger.com,1999:blog-5314923095379578219.post-86425631854263353252014-08-19T22:11:00.000+01:002014-09-09T21:12:42.900+01:00Double Chocolate Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVe8ImDgNzW3jyJSYeirTq8cjx1nW5aK5jvV40KiJ3NFCiysw3Bv0rfNH0gLeBklrmhowZZCSJaW-cNlNxaOyo1EcMo3skbO8bIdQPvEf4TaxKnAjGcNPJEl72yR98nOy7TigvhgbJDvX/s1600/DSCF9019+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVe8ImDgNzW3jyJSYeirTq8cjx1nW5aK5jvV40KiJ3NFCiysw3Bv0rfNH0gLeBklrmhowZZCSJaW-cNlNxaOyo1EcMo3skbO8bIdQPvEf4TaxKnAjGcNPJEl72yR98nOy7TigvhgbJDvX/s1600/DSCF9019+copy.jpg" height="640" width="426" /></a></div>
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Hello readers, I come back for another quick update!
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As a little breakup from my writing up, I baked some chocolate cupcakes the other day.
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It had been a long time since there was a nice smell of cakes from my kitchen & it’s just great to do a bit of baking.
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So, I took some photographs & decided to have a quick update for the blog here.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT8UGIAbcPMEBljVwQ5lIq_E6Vh_ZbBjJ3guGfhMDrkqbtnRHuCUHn6yKCoFX6sLkLPItXd-k3_OQsztjgoAFFfI6bbW108J6TJsJrnPEMX0LnkO0-3K1jF2VnhyTaKP_6Q4jM3iM6q9k2/s1600/DSCF9017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT8UGIAbcPMEBljVwQ5lIq_E6Vh_ZbBjJ3guGfhMDrkqbtnRHuCUHn6yKCoFX6sLkLPItXd-k3_OQsztjgoAFFfI6bbW108J6TJsJrnPEMX0LnkO0-3K1jF2VnhyTaKP_6Q4jM3iM6q9k2/s1600/DSCF9017.jpg" height="640" width="426" /></a></div>
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This recipe uses about 300 g of chocolate, so you can tell it really is ultra rich.
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As I like my chocolate cakes to be bittersweet, I reduced the sugar.
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I hope you would like it, bon appétit :)<br />
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<b>Double Chocolate Cupcakes (makes about 1 dozen):</b></div>
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<i>adapted from Willie's Chocolate Bible</i><b><br /></b></div>
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Chocolate Cupcakes
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75 g dark chocolate
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1 large egg
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125 g unsalted butter
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125 g dark muscovado sugar
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80 g self-raising flour
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80 ml hot water
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Line the cupcake cases on muffin tin.
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Melt dark chocolate over hot water making sure the bowl doesn’t touch the water.
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In a large bowl, whisk butter with sugar until light & fluffy.
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Beat in the egg until mix, fold in the slightly cooled chocolate.
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Fold in half the flour & hot water until mix.
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Fold in the remaining flour & enough hot water to make a sloppy but not runny mixture.
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Divide the batter & bake in a preheated oven at 180C for 15-20 min.
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Remove from the oven & cool in the tin.
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<b>Chocolate Icing</b></div>
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175 g whipping cream
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150 g 70% dark chocolate
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50 g milk chocolate
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15 g icing sugar
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1 tsp vanilla essence
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Melt dark chocolate over hot water making sure the bowl doesn’t touch the water.
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In a large bowl, whisk the whipping cream with sugar to soft peaks.
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Fold in the chocolate & vanilla essence.</div>
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Wait slightly until it’s firm for piping or use straight away for spreading. </div>
Anonymoushttp://www.blogger.com/profile/00678107532270479610noreply@blogger.com3tag:blogger.com,1999:blog-5314923095379578219.post-86027008710870941912014-04-05T15:06:00.001+01:002014-09-09T21:12:57.919+01:00Just to say hi.... with a recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMOrcmASlOBM-2HuAh6xLKy50p6VOkGsajvpxjZ4sCO5oWf0qgm8-5QzRL23owHyHZY3Xc39h8EutcQHFGcohDw1z-AkTgoDF80_dyOBIf2Kghros6MlQs8AmaAUcPknhXS6RVztZ0zI-/s1600/DSCF6497+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMOrcmASlOBM-2HuAh6xLKy50p6VOkGsajvpxjZ4sCO5oWf0qgm8-5QzRL23owHyHZY3Xc39h8EutcQHFGcohDw1z-AkTgoDF80_dyOBIf2Kghros6MlQs8AmaAUcPknhXS6RVztZ0zI-/s1600/DSCF6497+copy.jpg" height="640" width="425" /></a></div>
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<span style="font-family: Arial;">Hello readers.</span></div>
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I’ve been away from baking & blogging for a while as I’m writing up my thesis for my Ph.D.</div>
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I'm not even halfway yet with my writing…</div>
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Writing up is such a long & boring process, sometimes I wish someone can write it up for me, which is totally impossible...</div>
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To break it from my boring writing, I thought I should update the blog & let you know that I haven’t abandoned this site.</div>
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Just that I can only focus at my thesis, it’s probably one of the most important piece of writing in my life.</div>
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I hope next time when I blog, I would already submit my thesis :)</div>
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Also a quick update of the recipe, I baked this for my niece’s 1st birthday in early February.</div>
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It’s gorgeous yet simple & easy to bake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFQOO-nNLo0AF47njaEEjiAiQTZsc6h6BLcBuJ5tOEFSETEdVJ3r2krpQQ8kZob0bOWkQO2iKQHOvcufYtWc5s63nAg_dho5HQiIi8TLJj7_qwEsyDDRBpcVbRv4IXDM_tBgFey0EVonQO/s1600/DSCF6507+copy.jpg" imageanchor="1" style="font-family: Times; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFQOO-nNLo0AF47njaEEjiAiQTZsc6h6BLcBuJ5tOEFSETEdVJ3r2krpQQ8kZob0bOWkQO2iKQHOvcufYtWc5s63nAg_dho5HQiIi8TLJj7_qwEsyDDRBpcVbRv4IXDM_tBgFey0EVonQO/s1600/DSCF6507+copy.jpg" height="640" width="426" /></a><br /><a name='more'></a></div>
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<b style="font-family: Arial;">Recipe</b><div style="font-family: Arial;">
<i>adapted from</i> <a href="http://jsjhlzm001.blog.sohu.com/166700316.html">here</a><i> (chinese)</i></div>
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<b>Cake base</b></div>
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45 g plain flour</div>
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20 g corn flour</div>
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Mix & sift.</div>
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15 g unsalted butter</div>
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30 g milk</div>
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Mix & melt over a pan of simmering water.</div>
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4 egg yolks (L)</div>
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10 g caster sugar</div>
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15 g honey</div>
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20 g yuzu marmalade</div>
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In a large bowl, mix all the ingredients.</div>
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Whisk over a pan of simmering water until thickened & pale.</div>
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Gently fold in the flours in 2 portions.</div>
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6 egg whites (L)</div>
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60 g caster sugar</div>
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pinch of salt</div>
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In a large mixing bowl, whisk egg whites with salt & sugar (added in 3 portions) to soft peaks.</div>
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Gently fold in the egg yolk batter in 2 portions.</div>
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Take a spatula & fold with butter milk, gently fold in the remaining.</div>
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Spread on the prepared tin & bake in a preheated oven at 170C for 15 min.</div>
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Remove from the oven, carefully remove the paper on the sides of the cakes & leave to cool.</div>
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<b>Filling</b></div>
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100 g whipping cream</div>
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20 g caster sugar</div>
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1 tbsp yuzu marmalade (optional)</div>
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Fresh strawberries</div>
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In a large mixing bowl, whisk the whipping cream with sugar & marmalade until stiff.</div>
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<b>Assembling</b></div>
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Once the cake is cool, place a piece of baking paper on top & turn the cake upside down, remove the baking paper that stuck on the cake.<b><br /></b></div>
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Spread the whipped cream evenly, leaving a small gap around the edges.</div>
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Place the strawberries along one edge, roll the cake to cover the strawberries.</div>
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Decorate as you like or simply cut & serve.</div>
Anonymoushttp://www.blogger.com/profile/00678107532270479610noreply@blogger.com3tag:blogger.com,1999:blog-5314923095379578219.post-12154581445141227032013-08-08T20:23:00.002+01:002013-08-08T20:24:53.676+01:00My Cookbook is now LIVE from iBookstore!<!--?xml version="1.0" encoding="UTF-8" standalone="no"?-->
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqGTAZ4GiWcdzXvQnYfH2DTC83SFMTOHtAz1v08JKX_wfPSSntFyrw6p0AWw7LSy-s8XAuqTdePQ0MSZ9fqSPf8BrrAdKwYLfSHI3gAUBqHLwYKpcN9HLvmO38_NuoOz2gVTwNyDc85Tx8/s1600/title+page.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqGTAZ4GiWcdzXvQnYfH2DTC83SFMTOHtAz1v08JKX_wfPSSntFyrw6p0AWw7LSy-s8XAuqTdePQ0MSZ9fqSPf8BrrAdKwYLfSHI3gAUBqHLwYKpcN9HLvmO38_NuoOz2gVTwNyDc85Tx8/s640/title+page.png" width="488" /></a></div>
<div style="font-family: Arial; text-align: center;">
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<div style="font-family: Arial; text-align: center;">
If you have followed me on Facebook, you might have already known that I was working on my cookbook "Everyday Desserts" in the past few months.</div>
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It is now LIVE and selling in all major markets around the world.
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<br /></div>
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<div style="font-family: Arial; text-align: center;">
<br /></div>
<div style="font-family: Arial; text-align: center;">
I always wanted to self-publish a cookbook with photographs & recipes that I like, & it'd been a great challenge for me.
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<div style="font-family: Arial; text-align: center;">
The photographs & recipes have already been published in this blog so I'm releasing it completely FREE.
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Unfortunately, it is exclusively for iPad because it was created using the free Apple software - <a href="http://www.apple.com/uk/ibooks-author/">iBook Author</a>.
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<div style="font-family: Arial; text-align: center;">
When the software was first released, I was inspired to make the cookbook.
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<div style="font-family: Arial; text-align: center;">
It's been a lot of hard work as I'm also finishing my Ph.D in September.
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<div style="font-family: Arial; text-align: center;">
I'll not update the blog too often but I'll be happy to answer any questions on emails or here.
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Please take a look & let me know if you like it :)
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Here's the link:
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<div style="font-family: Arial; text-align: center;">
<a href="https://itunes.apple.com/us/book/everyday-desserts/id684982827?ls=1">https://itunes.apple.com/us/book/everyday-desserts/id684982827?ls=1</a></div>
Anonymoushttp://www.blogger.com/profile/00678107532270479610noreply@blogger.com9tag:blogger.com,1999:blog-5314923095379578219.post-32891818896587487822013-07-03T00:49:00.000+01:002013-07-03T00:52:51.963+01:00Scenes from Lake District & Orange Cheesecake for Summer<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmb2K74YeZKy0jRBSM2kN0KTdfBEjdljxkIq7qPs1khN-I_IwX43hzXlfGui6AT1qcSg2d0KfE1nwlNoqqTrL8OEhRU_axr8l0JCykFiYqij4LmfCn6ub9nLmogwtKjr62XbPRzGVlB833/s1024/DSCF5633.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmb2K74YeZKy0jRBSM2kN0KTdfBEjdljxkIq7qPs1khN-I_IwX43hzXlfGui6AT1qcSg2d0KfE1nwlNoqqTrL8OEhRU_axr8l0JCykFiYqij4LmfCn6ub9nLmogwtKjr62XbPRzGVlB833/s640/DSCF5633.jpg" width="426" /></a></div>
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Recipe! I've finally got some times in the kitchen for cakes.
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I've been away & also quite busy after the trip to Turin.
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I went to Lake District for a short break with my family about a month ago.
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Take a look at the videos I've made using the Animoto app.
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It's a glimpse of the paradise, aren't the scenes beautiful?
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='426' height='354' src='https://www.blogger.com/video.g?token=AD6v5dyssKCWhFld_0pjsHh2ybGkeGZ4e90kMutUoiK-3dDjrYf1jnN9FiUYDdTemqVKOZpEt1T0T1-ct1O0Mo8ugA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='426' height='354' src='https://www.blogger.com/video.g?token=AD6v5dy4u1rZWFHT8vPyS-7WJuRIyh9k7MTdJdzpblOcz1zNAZ961j4U81gpoFpuAIuRAAXbjEEUy3WuEiNQYXyyVA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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Now it's July & it's summer, finally.
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Everytime when I want to bake, chocolate is my top list.
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As the sunshine finally out of the clouds in UK, I think it's time to have a more summery treat.
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A chilled orange cheesecake, not so difficult to make & it will make a great dessert for barbecue.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6E55lo_mIRzYzZATSZyf1ebtL4CUekTeSPPECaFoUcLqFTFmPi1N3iF5lNN-EOxO2LOa68B3VqAGP9ZClzYDOnJxHUjNcFheHPw3ER8SBZsRLJuWO_7rrjacEn-pzSJRpOUQa8hz3argC/s1024/DSCF5630.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6E55lo_mIRzYzZATSZyf1ebtL4CUekTeSPPECaFoUcLqFTFmPi1N3iF5lNN-EOxO2LOa68B3VqAGP9ZClzYDOnJxHUjNcFheHPw3ER8SBZsRLJuWO_7rrjacEn-pzSJRpOUQa8hz3argC/s640/DSCF5630.jpg" width="418" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnxSQUQTQI65Pp91ndPuuAG6FcGwuAL4xqcmjLixZJQ8kbyRtmTMGdfiD6tiBJpBRXJFK8fIsDTjKEdHbWRpqGwHLemjI1Ytx35WpebuJWJxzpJmtjwTpLPF4rU2N6ogIZYhpG1Q3Dq0Fw/s1024/DSCF5628.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnxSQUQTQI65Pp91ndPuuAG6FcGwuAL4xqcmjLixZJQ8kbyRtmTMGdfiD6tiBJpBRXJFK8fIsDTjKEdHbWRpqGwHLemjI1Ytx35WpebuJWJxzpJmtjwTpLPF4rU2N6ogIZYhpG1Q3Dq0Fw/s640/DSCF5628.jpg" width="426" /></a></div>
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<b style="font-family: Arial; text-align: -webkit-auto;"><b>Recipe (8" round)</b></b></div>
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<b>Sponge Cake (7" round)</b></div>
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2 eggs
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60 g caster sugar
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2 tsp water
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60 g plain flour
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20 g unsalted butter, melted
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In a large mixing bowl, combine eggs & sugar, whisk to soft peaks.
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Add in water & sift in the flour, fold gently until mixed.
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Pour in the melted butter & fold until mixed.
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Bake in a preheated oven at 160C for 20 min.
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<b>Crust base</b></div>
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140 g digestive biscuit crumbs
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60 g unsalted butter, melted
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Mix all ingredients & bake in a preheated oven at 180C for 10-15 min.
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After cooling, press into a 8" loose base cake tin.
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<b>Orange Jelly</b></div>
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23 g gelatine powder
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120 g water
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600 ml natural orange juice (smooth)
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75 g sugar
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3 tsp Cointreau
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Bloom gelatine in water for 15 min.
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Combine 200 ml orange juice & sugar in a saucepan, bring it to boil.
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Remove from heating, pour in the gelatine mixture & stir until smooth.
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Add in the remaining orange juice & Cointreau, stir well.
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Take 400 ml for the filling, 60 ml for brushing the cake & the remaining for the top layer.
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<b>Orange Cheesecake Filling</b></div>
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250 g cream cheese
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4 tsp Cointreau
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400 ml orange jelly, warm
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300 ml whipping cream
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In a mixing bowl, whisk cream cheese & Cointreau until smooth.
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Add in orange jelly in small portions & whisk until smooth.
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In another mixing bowl, whisk whipping cream to soft peaks & fold with the cream cheese.
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<b>Assembly</b></div>
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Cut the sponge cake into 2 pieces.
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Place a piece of the sponge cake in the prepared cake tin.
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Brush generous amount of orange juice.
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Pour in half of the cheesecake filling.
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Place another cake on top & brush with orange juice.
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Pour in the remaining cheesecake filling.
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Refrigerate to set.
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Carefully pour in the orange jelly & refrigerate to set. </div>
Anonymoushttp://www.blogger.com/profile/00678107532270479610noreply@blogger.com3tag:blogger.com,1999:blog-5314923095379578219.post-66047952528531155252013-06-15T17:09:00.000+01:002013-06-15T17:13:56.420+01:00City Walk in Turin<!--?xml version="1.0" encoding="UTF-8" standalone="no"?-->
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6IlwUEd3_a4qBkJMXz_MIBCNDbqnZGN5mz3Q_5QuWuIxDHOD1uVsj7dCRMFfEnHjQHKBVRxD87ZpRr-h84TmZ3TNPrfqAEQ8X9rjt5G07mckG8Cd3R5RpzmXyiWUjwaTXmVRK0kvb-XX/s1600/IMG_0749.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6IlwUEd3_a4qBkJMXz_MIBCNDbqnZGN5mz3Q_5QuWuIxDHOD1uVsj7dCRMFfEnHjQHKBVRxD87ZpRr-h84TmZ3TNPrfqAEQ8X9rjt5G07mckG8Cd3R5RpzmXyiWUjwaTXmVRK0kvb-XX/s640/IMG_0749.PNG" width="460" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Night scenes at Piazza Castello</td></tr>
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<div style="font-family: Arial; text-align: center;">
I went to Turin with my colleagues for a science conference in the end of May.</div>
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The science conference was held for 3 days & we got there 3 days earlier so that we could walk around the city.</div>
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I'm a loner so I didn't join my colleagues, instead I explored the city with my like-minded roommate.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdtDD3yul4e64jpqYevcWweNLIpLT8k6-0PJfpJuBDNz6wd8MsosSQH_uY3tT88XWlNtjU8dMJl7olz1RKUYPdRjbjOXYcTT5XbQEt-eFzsZaC4IHF1AWjGQgv7UrXrTSxm4CcFM8CDJN2/s1600/IMG_0745.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdtDD3yul4e64jpqYevcWweNLIpLT8k6-0PJfpJuBDNz6wd8MsosSQH_uY3tT88XWlNtjU8dMJl7olz1RKUYPdRjbjOXYcTT5XbQEt-eFzsZaC4IHF1AWjGQgv7UrXrTSxm4CcFM8CDJN2/s640/IMG_0745.PNG" width="460" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Palazzo Madama, Mole Antonelliana</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Ak_wJEGWLRO8NM_UVViSUjKp5dXTWdDr1g-nV7-wVensFlk-q0kIhucWFr1tEVZB_cyrrgBB0_nnvoRL8pxgbuJ0AjT2N4konOylDlqBs_zpkQQAYK9GZkGhkLrwQh2abUhT_eibeAXF/s1600/IMG_0744.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Ak_wJEGWLRO8NM_UVViSUjKp5dXTWdDr1g-nV7-wVensFlk-q0kIhucWFr1tEVZB_cyrrgBB0_nnvoRL8pxgbuJ0AjT2N4konOylDlqBs_zpkQQAYK9GZkGhkLrwQh2abUhT_eibeAXF/s640/IMG_0744.PNG" width="460" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Piazza San Carlo, Eataly supermarket</td></tr>
</tbody></table>
<div>
<div style="font-family: Arial; text-align: center;">
Before arriving at Turin, I knew nothing about it, I still do.
</div>
<div style="font-family: Arial; text-align: center;">
I think it's a small city & not as pretty as other European cities I've been to, but it's a lovely & historical.
</div>
<div style="font-family: Arial; text-align: center;">
There're lots of museums, churches & palaces, 3 days weren't enough for us to visit all these places!
</div>
<div style="font-family: Arial; text-align: center;">
I adore Egyptian's culture & history so when I found out there was one, we went on a Saturday & it's very busy.
</div>
<div style="font-family: Arial; text-align: center;">
In addition to those landmarks & attractions, my like-minded colleague & I had tried some of the best food in Turin.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6HEUjjy_v6PG_p5WL8wtnuKpMTxehnv5lAh9boNo-4b9Xml6ezqMPeKxAHn_m-AjbU9ujmgPSqiUPTQtIqrVUVlgvAshxPOTZJtG2RmYdtNzhomWc6KG4c2xuL8EQZFECGy3ORrt7xYfQ/s1600/IMG_0747.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6HEUjjy_v6PG_p5WL8wtnuKpMTxehnv5lAh9boNo-4b9Xml6ezqMPeKxAHn_m-AjbU9ujmgPSqiUPTQtIqrVUVlgvAshxPOTZJtG2RmYdtNzhomWc6KG4c2xuL8EQZFECGy3ORrt7xYfQ/s640/IMG_0747.PNG" width="460" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garden inside Palazzo Madama</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVzjUJQh44N14oebhes4aRnfHp4QquP5FZxcktTPWfk0Q6mPHn-I1soV8ivVZBwE6qGIdfxxNODluLR5259wuGNekuQ5dHWl6OhrHAKCzUtQEESVXreMfVv0wRXrPuSCQyuE09YTFb9ppd/s1600/IMG_0746.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVzjUJQh44N14oebhes4aRnfHp4QquP5FZxcktTPWfk0Q6mPHn-I1soV8ivVZBwE6qGIdfxxNODluLR5259wuGNekuQ5dHWl6OhrHAKCzUtQEESVXreMfVv0wRXrPuSCQyuE09YTFb9ppd/s640/IMG_0746.PNG" width="460" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Museo Egizio</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Zs0p42qcwg-FtOKMKtkdFoNqCI_rAMdrZFwwobx2aBJGK3wPp05talp7CPk5ZdB7sUuJk_zQ7zMArMT3Eize2mxYyTBfAVq9PA5mSn4_jTe3Me2KQb4I1t8zMu8a33PlxyQfZWI2_rca/s1600/IMG_0738.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Zs0p42qcwg-FtOKMKtkdFoNqCI_rAMdrZFwwobx2aBJGK3wPp05talp7CPk5ZdB7sUuJk_zQ7zMArMT3Eize2mxYyTBfAVq9PA5mSn4_jTe3Me2KQb4I1t8zMu8a33PlxyQfZWI2_rca/s640/IMG_0738.PNG" width="460" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Restorante Sotto la Mole</td></tr>
</tbody></table>
</div>
<div>
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Turin is rated one of the Top 10 places for chocolate by <a href="http://travel.nationalgeographic.co.uk/travel/top-10/chocolate-shops/">National Geographic</a>.
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As a chocoholic myself, I wouldn't miss it for the world.
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We went to Cafe Baratti & Milano to try out the divine hot chocolate & bicerin - a layered concoction of coffee, hot chocolate and foamy milk, it tasted like mocha in my opinion.
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One of Turin’s chocolate makers, Caffarel, combined hazelnut paste with milk chocolate - so called <i>gianduja</i>.
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These chocolates are shaped like elongated triangles & wrapped in gold or silver foil.
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Guido Gobino is one of the big names in chic chocolates in Turin, I also love the pistachio & chocolate ice creams.
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<div style="font-family: Arial; text-align: center;">
I had the pistachio ice cream again before I went back to London.</div>
<div style="font-family: Arial; text-align: center;">
I left Turin with my pants feeling a bit tighter & a big smile on my face. </div>
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5w67FBXfw0p9SZ-rIT3qzl_VgrL5_6zhmc2HK61Y0re7sAosqr6nAT76BWDWJdANYy5Oy8rz8xsKV598Twvh6rsTXkdYKNGlMS1CU9W-OphQkSI50zENs4bsyOwLs14rCEUd9dDQQNbm/s1600/IMG_0740.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5w67FBXfw0p9SZ-rIT3qzl_VgrL5_6zhmc2HK61Y0re7sAosqr6nAT76BWDWJdANYy5Oy8rz8xsKV598Twvh6rsTXkdYKNGlMS1CU9W-OphQkSI50zENs4bsyOwLs14rCEUd9dDQQNbm/s640/IMG_0740.PNG" width="460" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cafe Baratti & Milano - bicerin & hot chocolate</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-CCgXojpA_8LbYF2E9Hk7TbY2bwT9kv_XIVn-KX5YQHyihRrpnutMsk3HV6xSW79H2pD6_hRj_p_GhScjsu9Gecv5cvd3yAEhnqKM0FfhrPg-YC1ziw9ngOeTqNyKSctHyjhQn-UDrR4/s1600/IMG_0742.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-CCgXojpA_8LbYF2E9Hk7TbY2bwT9kv_XIVn-KX5YQHyihRrpnutMsk3HV6xSW79H2pD6_hRj_p_GhScjsu9Gecv5cvd3yAEhnqKM0FfhrPg-YC1ziw9ngOeTqNyKSctHyjhQn-UDrR4/s640/IMG_0742.PNG" width="460" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Guido Gobino</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEnReogatl5mOawuzi8E3qn92HghI2cwe_RgMkuHxDcba0qOkuITDZ0zalgi7irSzpRCqrXbgSE3BPxHQlGoco3frHIeIAqpDb94wOrp160yuuZ9C8SIlM7H5dhykG_9JkLLYt873oAUrh/s1600/IMG_0748.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEnReogatl5mOawuzi8E3qn92HghI2cwe_RgMkuHxDcba0qOkuITDZ0zalgi7irSzpRCqrXbgSE3BPxHQlGoco3frHIeIAqpDb94wOrp160yuuZ9C8SIlM7H5dhykG_9JkLLYt873oAUrh/s640/IMG_0748.PNG" width="460" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Real chiesa di San Lorenzo, Turin Cathedral</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLe_KanRRRErtXLFZ0QhAbN0OC39n04bfjXija-upG3IRZOnjNB40KttltroQDYnkGmkKaDA0Y1QQOYRl2Ns0AGIpFbnJrtm2SAFoJgtyQbCqMeul5bzTHEZmEuQxOzr8qO_mjmmAQgvD/s1600/IMG_0741.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLe_KanRRRErtXLFZ0QhAbN0OC39n04bfjXija-upG3IRZOnjNB40KttltroQDYnkGmkKaDA0Y1QQOYRl2Ns0AGIpFbnJrtm2SAFoJgtyQbCqMeul5bzTHEZmEuQxOzr8qO_mjmmAQgvD/s640/IMG_0741.PNG" width="460" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">River Po, Restorante Manfretto</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ubIt5cU7Uq-LqSFs6hceVv6-mFYY2dlLkITvaE3LXL4qqYJyLB6NHdnqQYRHeD7P-jZutrsYGV_k2pvx-5LRCAPge9g0TmqExH5mcBjU8ssl62N6hPJLc-WiQ44v2k7MxUo-vhYplRX4/s1600/IMG_0739.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ubIt5cU7Uq-LqSFs6hceVv6-mFYY2dlLkITvaE3LXL4qqYJyLB6NHdnqQYRHeD7P-jZutrsYGV_k2pvx-5LRCAPge9g0TmqExH5mcBjU8ssl62N6hPJLc-WiQ44v2k7MxUo-vhYplRX4/s640/IMG_0739.PNG" width="460" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Restorante Pollastrini</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJrq6FOpZXDFoi3jlNI-sc9hjasqaeeq4ZPArNI1jj5mwkU_WBetXOoLuh-ObZP2zGwelbwtY4oNX6Z_81yqjzr1gvAnJx7E8ZIWWdc03cvCRdgKDA24PnKTHCXp3QOkyAJCwbeSl64G7/s1600/IMG_0743.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJrq6FOpZXDFoi3jlNI-sc9hjasqaeeq4ZPArNI1jj5mwkU_WBetXOoLuh-ObZP2zGwelbwtY4oNX6Z_81yqjzr1gvAnJx7E8ZIWWdc03cvCRdgKDA24PnKTHCXp3QOkyAJCwbeSl64G7/s640/IMG_0743.PNG" width="461" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Porta Palazzo market</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNpAZdnXWAuF5Zazj3ayKPb241WrGXhu9bSXspudA0by3mOG6EwElbohK0I4YFAuTlNOsukVvhuoxTvA-zI7QKg2HQlCLouvoM189bhRdvTgYwIyM2K1wO1T2KrIkMCM1r6Rg9KvDnBnrd/s1600/IMG_0759.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNpAZdnXWAuF5Zazj3ayKPb241WrGXhu9bSXspudA0by3mOG6EwElbohK0I4YFAuTlNOsukVvhuoxTvA-zI7QKg2HQlCLouvoM189bhRdvTgYwIyM2K1wO1T2KrIkMCM1r6Rg9KvDnBnrd/s640/IMG_0759.PNG" width="460" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Restorante Galante</td></tr>
</tbody></table>
<div style="text-align: center;">
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Anonymoushttp://www.blogger.com/profile/00678107532270479610noreply@blogger.com0tag:blogger.com,1999:blog-5314923095379578219.post-15936345863838732622013-05-24T23:40:00.001+01:002013-05-24T23:40:57.488+01:00noir plus<!--?xml version="1.0" encoding="UTF-8" standalone="no"?-->
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio9_ykjidoORg1tqo-GkjnIZPAixNXJjoPzWHVsfT9At1VQMW9rGzPuh2nFd4RjpdEdn6-7VisGbOgqr41RKh6hZ0s8fd4isBbJ-dCzQ3VtBHkywfk5RUXFdV0xgba8W05E1CXoxHUBj5J/s1600/DSCF3914+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio9_ykjidoORg1tqo-GkjnIZPAixNXJjoPzWHVsfT9At1VQMW9rGzPuh2nFd4RjpdEdn6-7VisGbOgqr41RKh6hZ0s8fd4isBbJ-dCzQ3VtBHkywfk5RUXFdV0xgba8W05E1CXoxHUBj5J/s640/DSCF3914+copy.jpg" width="426" /></a></div>
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<div style="font-family: Arial; text-align: center;">
I'm now at Turin, Italy when updating this post.
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<div style="font-family: Arial; text-align: center;">
I'm attending a science conference with my colleagues & I have 2 days conference so I'll have some times walking around the town.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQ9LASP7RiFb6a1oIo4yk2Q7eGrRzhdVxBhHI9N0nrgfPXRJ-e2BXGhgwsVdeOtGxpRvuKfA-ggz16hXq4dCK-iNWcUWghEQ3o09wCNGiTSEXAMIr9cUXx2AFXwwptwgJCPoTs-RQYAWG/s1600/DSCF3917.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQ9LASP7RiFb6a1oIo4yk2Q7eGrRzhdVxBhHI9N0nrgfPXRJ-e2BXGhgwsVdeOtGxpRvuKfA-ggz16hXq4dCK-iNWcUWghEQ3o09wCNGiTSEXAMIr9cUXx2AFXwwptwgJCPoTs-RQYAWG/s640/DSCF3917.jpg" width="426" /></a></div>
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I had a long weekend break & took the chance to make some entremets.<br />
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I was craving for chocolate so I decided to make the chocolate mousse & coffee creme brûlée from "<a href="http://www.books.com.tw/exep/prod/booksfile.php?item=0010359931">Top10名师的50道人气蛋糕技术教本</a>" (50 Popular Cakes from Top 10 Pâtissiers).
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<div style="font-family: Arial; text-align: center;">
The original recipe includes a jaconde base, chocolate mousse & coffee creme brûlée.
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<div style="font-family: Arial; text-align: center;">
I used a different cake base & added some caramel hazelnuts for some variations.
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I made this recipe into 6 small glasses & 6 little domes.
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The chocolate mousse is absolutely divine.
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The rich coffee creme brûlée enhances the bitterness & sweetness of chocolate mousse which makes a great combination.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhprVoujftF9zhGA1-NO8BVCZoohm42URUYH3Xgo0fTcgSU9R1MmCG7ua30V9-W2i41O7k525ENEo_flkNJqlyQQ2xdhWrs0ZvDE3_FlATB8ecgdsNn-wmB3Iz11wpPvsIAA9xzXUEEHg-s/s1600/DSCF3921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhprVoujftF9zhGA1-NO8BVCZoohm42URUYH3Xgo0fTcgSU9R1MmCG7ua30V9-W2i41O7k525ENEo_flkNJqlyQQ2xdhWrs0ZvDE3_FlATB8ecgdsNn-wmB3Iz11wpPvsIAA9xzXUEEHg-s/s640/DSCF3921.jpg" width="426" /></a></div>
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<b>Recipe (makes 12 small glasses or 12 x 3" hemispheres):</b></div>
<b style="font-family: Arial;">Genoise Praline (40 x 15 cm)</b><div style="font-family: Arial;">
2 eggs
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<div style="font-family: Arial;">
38 g sugar
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<div style="font-family: Arial;">
20 g praline paste
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<div style="font-family: Arial;">
70 g plain flour
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35 g unsalted butter, melted
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Preheat oven to 180C, line a parchment paper on a baking pan.
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Combine eggs, praline & sugar in a large mixing bowl & sit over a pan of simmering water, beat with electric beater at high speed until hot then remove from heating.
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Continue beating for another 8-10 min until pale & fluffy.
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Fold in the flour gently.
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Bake for 12-15 min or until a skewer comes out clean.
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Cool on a wired rack.<br />
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<b>Cr</b><b>é</b><b>me Brûlée Caf</b><b>é</b><b> (12 x 4 cm dishes)</b></div>
<div style="font-family: Arial;">
150 g milk
</div>
<div style="font-family: Arial;">
75 g double cream
</div>
<div style="font-family: Arial;">
3 egg yolks
</div>
<div style="font-family: Arial;">
63 g sugar
</div>
<div style="font-family: Arial;">
5 g instant coffee
</div>
<div style="font-family: Arial;">
<br /></div>
<div style="font-family: Arial;">
Preheat oven to 100C.
</div>
<div style="font-family: Arial;">
Combine milk, double cream, sugar & coffee in a saucepan.
</div>
<div style="font-family: Arial;">
Bring to 40C over gentle heating & stir until coffee & sugar have dissolved.
</div>
<div style="font-family: Arial;">
Remove from heating & stir in the egg yolks.
</div>
<div style="font-family: Arial;">
Sieve through & divide into the baking pan.
</div>
<div style="font-family: Arial;">
Bake in the preheated oven for 30-35 min.
</div>
<div style="font-family: Arial;">
Once cooled, freeze until firm.
</div>
<div style="font-family: Arial;">
<br /></div>
<div style="font-family: Arial;">
<b>Mousse au Chocolat Noir</b></div>
<div style="font-family: Arial;">
235 g dark chocolate 72%
</div>
<div style="font-family: Arial;">
90 g sugar
</div>
<div style="font-family: Arial;">
80 g egg yolks
</div>
<div style="font-family: Arial;">
60 g whole egg (1 large egg)
</div>
<div style="font-family: Arial;">
335 g whipping cream, whisked to soft peaks
</div>
<div style="font-family: Arial;">
<br /></div>
<div style="font-family: Arial;">
Melt chocolate over simmering water.
</div>
<div style="font-family: Arial;">
In a saucepan, combine egg yolks, whole egg & sugar.
</div>
<div style="font-family: Arial;">
With whisking, bring the egg mixture to 120C or become custard-like over gentle heating.
</div>
<div style="font-family: Arial;">
Fold with the chocolate.
</div>
<div style="font-family: Arial;">
Fold with half the whipped cream until smooth.
</div>
<div style="font-family: Arial;">
Fold in the remaining whipped cream.
</div>
<div style="font-family: Arial;">
<br /></div>
<div style="font-family: Arial;">
<b>Caramel Noisette</b></div>
<div style="font-family: Arial;">
80 g hazelnuts, toasted in oven for 15 min.
</div>
<div style="font-family: Arial;">
80 g granulated sugar
</div>
<div style="font-family: Arial;">
<br /></div>
<div style="font-family: Arial;">
In a saucepan, caramelise the sugar.
</div>
<div style="font-family: Arial;">
Add the hazelnuts & work quickly to coat all hazelnuts with caramel.
</div>
<div style="font-family: Arial;">
Pour on a silicone mat & leave to cool.
</div>
<div style="font-family: Arial;">
<br /></div>
<div style="font-family: Arial;">
<b>Assembling:</b></div>
<div style="font-family: Arial;">
Cut the genoise into pieces of 2.8" round & carefully remove the coffee creme brûlée from the mould.
</div>
<div style="font-family: Arial;">
Fill the dome-shaped mould with the chocolate mousse until 2/3 full.
</div>
<div style="font-family: Arial;">
Press the coffee creme brûlée in the middle followed by a piece of genoise.
</div>
<div style="font-family: Arial;">
Spread & smooth the base, freeze until firm.
</div>
<div style="font-family: Arial;">
Once set, carefully remove from the mould.
</div>
<div style="font-family: Arial;">
Break the caramel hazelnuts into shards & place a few pieces on top for garnish. </div>
Anonymoushttp://www.blogger.com/profile/00678107532270479610noreply@blogger.com3tag:blogger.com,1999:blog-5314923095379578219.post-19232409527620420562013-05-06T14:39:00.000+01:002013-05-06T14:39:22.483+01:00Whisky & Raspberry Cheesecake<!--?xml version="1.0" encoding="UTF-8" standalone="no"?-->
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFEcF9k3QS7M18zvw1HZr6T0hHkPkwk_kCA47w0j8NLBZCQk9mfYo1ZdSpkGlrskVFRKTuGsfS9H3pdsQV_PMeJLvQxximfHIJ-vxRaoNUXvcGCGtHc4LyNBJW9ILHHZV1XURaRiVMy1-6/s1600/DSCF3905+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFEcF9k3QS7M18zvw1HZr6T0hHkPkwk_kCA47w0j8NLBZCQk9mfYo1ZdSpkGlrskVFRKTuGsfS9H3pdsQV_PMeJLvQxximfHIJ-vxRaoNUXvcGCGtHc4LyNBJW9ILHHZV1XURaRiVMy1-6/s640/DSCF3905+copy.jpg" width="426" /></a></div>
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<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">At one weekend, I went back to Basildon as usual by train.</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><div style="text-align: center;">
At the station, the train was delayed so I went to the bookshop nearby & flipped through some food magazines.</div>
<div style="text-align: center;">
I wanted to baked a cheesecake when I got home so when I saw there was a section on cheesecake in Food & Travel.</div>
<div style="text-align: center;">
I bought the magazine without second thought.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2gf8Z1VqxtAynDm0B3fuWrogjcdQohv1IAAkSkn1qHAZi7mhQIo5tuPjxvUPomrGtdMQkitHAFArEJkBlpJRnfZAOq6nlt2GK1AaVkpC2MPgEtWUP8ntmp9811v4DehY0jCmvr5GvP9t/s1600/DSCF3907.jpg" imageanchor="1" style="font-family: Times; margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2gf8Z1VqxtAynDm0B3fuWrogjcdQohv1IAAkSkn1qHAZi7mhQIo5tuPjxvUPomrGtdMQkitHAFArEJkBlpJRnfZAOq6nlt2GK1AaVkpC2MPgEtWUP8ntmp9811v4DehY0jCmvr5GvP9t/s640/DSCF3907.jpg" width="426" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
All the cheesecakes in the magazine seem great & I baked the easiest recipe which I omitted the baked flapjack base.</div>
<div style="text-align: center;">
The cheesecake wasn't overly sweet, so I drizzled some honey on top & served it with some tangy raspberries.</div>
<div style="text-align: center;">
Bon appétit!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRY5ZLFXGFbvGYRw4ZxuTMSGCahkujS55SyDgaqoTG0aNeYMTuL4ZzssR4b4b9ctJ8mn6jyl3soPXbmLJ0VagfiSTCTPONhmNPoaqcbPDdUdfq1P0LsbtUSP48ftd2WB-Z3RrmJMwcprSJ/s1600/DSCF3909.jpg" imageanchor="1" style="font-family: Times; margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRY5ZLFXGFbvGYRw4ZxuTMSGCahkujS55SyDgaqoTG0aNeYMTuL4ZzssR4b4b9ctJ8mn6jyl3soPXbmLJ0VagfiSTCTPONhmNPoaqcbPDdUdfq1P0LsbtUSP48ftd2WB-Z3RrmJMwcprSJ/s640/DSCF3909.jpg" width="426" /></a><br /><a name='more'></a></div>
<b>Recipe (8" round):</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>adapted from Food & Travel magazine May 2013</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Cheesecake base</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">180 g shortbread, crushed<br />
80 g unsalted butter, melted<br />
20 g ground almond<br />
<br />Mix all ingredients in a mixing bowl.<br />
Toast in a preheated oven at 180C for 10-15 min.<br />
Once cooled, pressed into a 8" cake pan.<br />
<br /><b>Cheesecake filling</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">300 g cream cheese<br />
300 ml crème fraîche<br />
115 g honey<br />
2 eggs<br />
125 g fresh raspberry<br />
80 ml whisky<br />
I tbsp plain flour<br />
<br />Soak raspberry in whisky for 30 min.<br />
In a large mixing bowl, whisk cream cheese until smooth.<br />
Beat in crème fraîche, honey & eggs.<br />
Fold in the flour until smooth.<br />
Fold in raspberry & remaining whisky.<br />
Pour into the prepared pan & bake in a preheated oven at 160C for 50-60 min.<br />
Remove from the pan & cool on a wired rack.<br />
Refrigerate for more than <a href="">3 h</a> or overnight before serving. </span><br />
Anonymoushttp://www.blogger.com/profile/00678107532270479610noreply@blogger.com1tag:blogger.com,1999:blog-5314923095379578219.post-60608803503265362012013-04-06T10:57:00.000+01:002013-04-07T14:18:23.589+01:00Chocolate Torta with Chocolate & Coffee Ganache<!--?xml version="1.0" encoding="UTF-8" standalone="no"?-->
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4r6tvDEOXs3aPKGaJp0Z0e3THeA8QVeYMZ9dMKb71Hlh6WmrJGU-316_-tKzfM2rbXJUwvhBwnELaIIbRZX6YvQtnhx5alZwq4aH04a6OG7O4SLRL3FqGgBycVcxiS3N9pCaxFK2A7ri/s1600/DSCF3888+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4r6tvDEOXs3aPKGaJp0Z0e3THeA8QVeYMZ9dMKb71Hlh6WmrJGU-316_-tKzfM2rbXJUwvhBwnELaIIbRZX6YvQtnhx5alZwq4aH04a6OG7O4SLRL3FqGgBycVcxiS3N9pCaxFK2A7ri/s640/DSCF3888+copy.jpg" width="426" /></a></div>
<div style="font-family: Arial; text-align: center;">
<br /></div>
<div style="font-family: Arial; text-align: center;">
It was my sister Kelly's birthday so I wanted to make her a mascarpone mousse cake filled with fresh raspberry.
</div>
<div style="font-family: Arial; text-align: center;">
However, the supermarket closest to my place wasn't open on Easter Sunday.
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<div style="font-family: Arial; text-align: center;">
Instead I baked this decadently dark chocolate torta with the bittersweet chocolate & coffee sauce.
</div>
<div style="font-family: Arial; text-align: center;">
The recipe is adapted from Willie's Chocolate Bible which has been in my collection over 2 years now.
</div>
<div style="font-family: Arial; text-align: center;">
I absolutely adore this cookbook as it includes a variety of savoury & sweet recipes for chocolate but I had to say this is the first time I've baked something from it.
</div>
<div style="font-family: Arial; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-whjIWwujdWhCcLSpUxFKtFSVXwcXigipjhTpFLk1AYxJAUfeGgLY6GH_bTgDzO7rdmb2FvbNExiwUg1lxUEwkbya5A6FYyeReqTB05OhVGtkRfrbOakLwceRZPV423rV1M888Z8sliu/s1600/DSCF3896.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-whjIWwujdWhCcLSpUxFKtFSVXwcXigipjhTpFLk1AYxJAUfeGgLY6GH_bTgDzO7rdmb2FvbNExiwUg1lxUEwkbya5A6FYyeReqTB05OhVGtkRfrbOakLwceRZPV423rV1M888Z8sliu/s640/DSCF3896.jpg" width="426" /></a></div>
<div style="font-family: Arial; text-align: center;">
<br /></div>
<div style="font-family: Arial; text-align: center;">
This italian chocolate torta is heavenly smooth & chocolatey, simply divine.
</div>
<div style="font-family: Arial; text-align: center;">
It's very rich so I would suggest you to have it in smaller slices.
</div>
<div style="font-family: Arial; text-align: center;">
When ready to serve, make yourself a nicely brew coffee.
</div>
<div style="font-family: Arial; text-align: center;">
If you're not a coffee lover, tangy fruit tea is also a good choice which will ease the richness.
</div>
<div style="font-family: Arial; text-align: center;">
Now, have a small bite & let the chocolate torta slowly melt in your mouth, enjoy the velvet texture & allow your palate to take in the flavour.
</div>
<div style="font-family: Arial; text-align: center;">
Take a sip of the hot coffee/tea, sigh with satisfaction & enjoy the rest of the day.
</div>
<div style="font-family: Arial; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjHCAALG4vBq-ELj4maQQiOdMv-DjQdmxqN8GZrG0BESy-3Lh5i10qhtLWhefqoiutiXclPK0Xj-sp7i-45ZPrRpIu1xkM6bL9-V7eRAb3qzdHL3BWCK-GwxFV5rJEUowCTX3Pqjqtcwa/s1600/DSCF3900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjHCAALG4vBq-ELj4maQQiOdMv-DjQdmxqN8GZrG0BESy-3Lh5i10qhtLWhefqoiutiXclPK0Xj-sp7i-45ZPrRpIu1xkM6bL9-V7eRAb3qzdHL3BWCK-GwxFV5rJEUowCTX3Pqjqtcwa/s640/DSCF3900.jpg" width="426" /></a></div>
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<div style="font-family: Arial;">
<b>Chocolate & Coffee Ganache</b></div>
<div style="font-family: Arial;">
125 g 71% chocolate
</div>
<div style="font-family: Arial;">
50 g 54% chocolate
</div>
<div style="font-family: Arial;">
200 ml water
</div>
<div style="font-family: Arial;">
2 tbsp instant coffee
</div>
<div style="font-family: Arial;">
15 g unsalted butter
</div>
<div style="font-family: Arial;">
25 g granulated sugar
</div>
<div style="font-family: Arial;">
1 tbsp rum
</div>
<div style="font-family: Arial;">
<br /></div>
<div style="font-family: Arial;">
Put the coffee, sugar & water in a saucepan, warm over a low heat, stir until sugar has dissolved.
</div>
<div style="font-family: Arial;">
Stir in the butter & chocolate until well mixed.
</div>
<div style="font-family: Arial;">
Turn up the heat, bring to boil & cook for 30 sec.
</div>
<div style="font-family: Arial;">
Remove from heating & leave to cool before adding the rum.
</div>
<div style="font-family: Arial;">
<br /></div>
<div style="font-family: Arial;">
<b>Chocolate Torta (9" round)</b></div>
<div style="font-family: Arial;">
<i>adapted from Willie's Chocolate Bible (</i><a href="http://www.willieschocolateshop.com/cart/pages/chocolate-torta-recipe.html">here</a><i>)</i></div>
<div style="font-family: Arial;">
<i><br /></i></div>
<span style="font-family: Arial;">250 g 71% chocolate, chopped</span><br />
<div style="font-family: Arial;">
120 g unsalted butter
</div>
<div style="font-family: Arial;">
6 eggs, separated
</div>
<div style="font-family: Arial;">
60 g dark brown sugar
</div>
<div style="font-family: Arial;">
60 g caster sugar
</div>
<div style="font-family: Arial;">
2 tbsp plain flour
</div>
<div style="font-family: Arial;">
Pinch of sea salt
</div>
<div style="font-family: Arial;">
<br /></div>
<div style="font-family: Arial;">
Preheat oven to 140C, grease & flour the baking pan.
</div>
<div style="font-family: Arial;">
Melt the chocolate & butter in a microwave.
</div>
<div style="font-family: Arial;">
Whisk the egg yolks with dark brown sugar until pale & fluffy.
</div>
<div style="font-family: Arial;">
Fold in the flour until just mix, then fold in the chocolate batter.
</div>
<div style="font-family: Arial;">
Whisk the egg whites with salt & caster sugar to soft peaks.
</div>
<div style="font-family: Arial;">
Stir 1/3 whipped egg whites into the chocolate batter.
</div>
<div style="font-family: Arial;">
Fold in the remaining egg white until just evenly mixed.
</div>
<div style="font-family: Arial;">
Pour the mixture into the prepared pan & bake in the preheated oven for 40-45 min.
</div>
<div style="font-family: Arial;">
Remove from the oven & leave to cool in the tin. </div>
Anonymoushttp://www.blogger.com/profile/00678107532270479610noreply@blogger.com27tag:blogger.com,1999:blog-5314923095379578219.post-46735584246334501902013-03-22T17:25:00.002+00:002013-03-22T17:25:53.119+00:00Cadeau<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS9MMb2gQfKlb66y1peeVKR1IAdOp1qjd2SRL9KPSFvXQhXiYlWPwG1n6Qj3zLfjga6bTAm6Xz6r45uJFqFGowA7HH_YaTC9lLAlEBaqwqMgaE6zgcl7soU1LwZ9_0Yb5ZR-o3vbsBeeX_/s1600/DSCF3795+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS9MMb2gQfKlb66y1peeVKR1IAdOp1qjd2SRL9KPSFvXQhXiYlWPwG1n6Qj3zLfjga6bTAm6Xz6r45uJFqFGowA7HH_YaTC9lLAlEBaqwqMgaE6zgcl7soU1LwZ9_0Yb5ZR-o3vbsBeeX_/s640/DSCF3795+copy.jpg" width="426" /></a></div>
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<div style="font-family: Arial; text-align: center;">
March supposed to be spring time but in London the weather is freezing cold.</div>
<div style="font-family: Arial; text-align: center;">
My mum's birthday and mother's day are in March so we always celebrate together.</div>
<div style="font-family: Arial; text-align: center;">
For this reason, I flipped through a few cookbooks & wrote down a recipe even though I didn't feel like baking recently.</div>
<div style="font-family: Arial; text-align: center;">
To suit my mum's taste bud, I made this entremet with crunchy streusel, nutty praline genoise, tangy raspberry jelly & smooth cream cheese mousse.</div>
<div style="font-family: Arial; text-align: center;">
This combo turned out wonderfully well, almost everyone had 2 slices to be satisfied.</div>
<div style="font-family: Arial; text-align: center;">
<br /></div>
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<br />
<div style="font-family: Arial; text-align: center;">
The recipe is adapted from a chinese cookbook "Japan Cake Boutique", I switched the almond genoise to praline & also added the raspberry jelly.</div>
<div style="font-family: Arial; text-align: center;">
The cake is different from the cookbook so I renamed it 'Cadeau', meaning gift/present in French.</div>
<div style="font-family: Arial; text-align: center;">
Tie a ribbon for the cake & it's a pretty present :)</div>
<div style="font-family: Arial; text-align: center;">
<br /></div>
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<a name='more'></a></div>
<b style="font-family: Arial;">Cadeau (8" round):</b><div style="font-family: Arial;">
<i>Recipe adapted from Japan Cake Boutique (Chinese)</i></div>
<div style="font-family: Arial;">
<i><br /></i><div>
<b>Genoise Praline (40 x 20 cm)</b></div>
<div>
4 whole eggs (L)
</div>
<div>
75 g sugar
</div>
<div>
40 g praline paste
</div>
<div>
140 g plain flour
</div>
<div>
70 g butter, melted
</div>
<div>
<br /></div>
<div>
Preheat oven to 180C, line a parchment paper on a baking pan.
</div>
<div>
Combine eggs, praline & sugar in a large mixing bowl & sit over a pan of simmering water, beat with electric beater at high speed until hot then remove from heating.
</div>
<div>
Continue beating for another 8-10 min until pale & fluffy.
</div>
<div>
Fold in the flour gently.
</div>
<div>
Bake for 12-15 min or until a skewer comes out clean.
</div>
<div>
Cool on a wired rack.
</div>
<div>
<br /></div>
<div>
<b>Streusel</b></div>
<div>
100 g butter, cold
</div>
<div>
100 g ground almond
</div>
<div>
50 g plain flour
</div>
<div>
100 g sugar
</div>
<div>
<br /></div>
<div>
Mix all ingredients & refrigerate for 30 min - 1 h.
</div>
<div>
Go through a coarse sift onto a 8" ring.
</div>
<div>
Bake at 180C for 15-18 min.
</div>
<div>
<br /></div>
<div>
<b>Raspberry Jelly (7" round)</b></div>
<div>
100 g raspberry
</div>
<div>
50 ml 30°B syrup
</div>
<div>
30 ml Kirsch
</div>
<div>
3 g sheet gelatine, bloomed
</div>
<div>
<br /></div>
<div>
In a saucepan, combine raspberry & syrup, bring to boil & smash raspberry into puree.
</div>
<div>
Remove from heating, stir in Kirsch & gelatine.
</div>
<div>
Pour into a 7" round pan & freeze to harden.
</div>
<div>
<br /></div>
<div>
<b>Mousse Fromage</b></div>
<div>
4 egg yolks (L)
</div>
<div>
40 g sugar
</div>
<div>
20 ml water
</div>
<div>
250 g cream cheese, soften
</div>
<div>
6 g sheet gelatine, bloomed
</div>
<div>
310 g whipping cream, whipped to soft peaks
</div>
<div>
<br /></div>
<div>
In a small saucepan, bring sugar & water to 115-120C.
</div>
<div>
In another saucepan, whisk egg yolks, pour in the syrup with stirring to 82C.
</div>
<div>
Stir in the bloomed gelatine.
</div>
<div>
Whisk the cream cheese until soft.
</div>
<div>
Pour in batter & fold until smooth.
</div>
<div>
Fold in the whipped cream.<br />
</div>
<div>
<br /></div>
<div>
<b>Assembling</b></div>
<div>
Cut the praline genoise into 2 pieces of 7" round.
</div>
<div>
Place the genoise on top of the streusel, top with the raspberry jelly then another piece of praline genoise.
</div>
<div>
Pour the cream cheese mousse & smooth the top, refrigerate to set (4 h to overnight).
</div>
<div>
Carefully remove the mousse ring & decorate with white chocolate pieces. </div>
</div>
<br />
Anonymoushttp://www.blogger.com/profile/00678107532270479610noreply@blogger.com8tag:blogger.com,1999:blog-5314923095379578219.post-32638459555173196272013-03-13T19:36:00.000+00:002013-03-13T19:36:03.822+00:00M for Madeleines<!--?xml version="1.0" encoding="UTF-8" standalone="no"?-->
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5sukP0xrtEoLmckrtyN5o5DXYCzaPqqQKZG4WhbxTyVgLEhygAL1zhdXNmk0TFFJn7t38kkg7eP2HVH83sBkPjp8BF0iWI0HoVcoXe3vcd8M9pO9tNeEvSiCngixThcd2MIZ3xE9PMYMb/s1600/DSCF3729+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5sukP0xrtEoLmckrtyN5o5DXYCzaPqqQKZG4WhbxTyVgLEhygAL1zhdXNmk0TFFJn7t38kkg7eP2HVH83sBkPjp8BF0iWI0HoVcoXe3vcd8M9pO9tNeEvSiCngixThcd2MIZ3xE9PMYMb/s640/DSCF3729+copy.jpg" width="426" /></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Amongst those small cakes, my all time favourite is the buttery French madeleine.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Ever since Jenny baked some madeleines at home, I fell in love with the moist & crumbly textures.
</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Madeleines are easy to make & all the ingredients are in my cupboard.
</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">There are 3 flavours: earl grey, cranberries & chocolate.
</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">My favourite is certainly the chocolate flavour.
</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Which one is yours?</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9zVzSTyxUjVMvZ5_8O0tRfNKCaeZvKBttlEggIHLnwx4R-T6XRly5vZdzzvDIyqDzbwEpDdwXmlX8i-2BuUkVgFDHrn9lsw7mAboSswx39LG1FIIjzTdGVBIEcXVmmaxzEZnLh3JaS1y-/s1600/DSCF3730.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9zVzSTyxUjVMvZ5_8O0tRfNKCaeZvKBttlEggIHLnwx4R-T6XRly5vZdzzvDIyqDzbwEpDdwXmlX8i-2BuUkVgFDHrn9lsw7mAboSswx39LG1FIIjzTdGVBIEcXVmmaxzEZnLh3JaS1y-/s640/DSCF3730.jpg" width="426" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq8D74nAaNSXM3Zv_5JD75DvcwZkVPyF60cfyQgYhBzIKbqpC4hOksvosCt2T2m5g-u1b04Top8LKtRu46iY3fEIWnnw5xOTCwoJg8CgYnvuWtOq1xh6-5sQvqCBE4zjdlg1RlQu5OOZ7X/s1600/DSCF3732.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq8D74nAaNSXM3Zv_5JD75DvcwZkVPyF60cfyQgYhBzIKbqpC4hOksvosCt2T2m5g-u1b04Top8LKtRu46iY3fEIWnnw5xOTCwoJg8CgYnvuWtOq1xh6-5sQvqCBE4zjdlg1RlQu5OOZ7X/s640/DSCF3732.jpg" width="426" /></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><a name='more'></a></span></div>
<div>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Earl Grey/Cranberry Madeleines:</span></b></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs (L)
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">80 g caster sugar
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">30 g honey
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">100 g plain flour
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">4 g baking powder
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">120 g unsalted butter, melted
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">3 g Earl Grey tea leaves, finely ground
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">25 g dried cranberries, soaked in 1/2 tbsp Kirsch for 15 min & diced
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Mix & sift flour and baking powder.
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">In a mixing bowl, mix eggs, sugar & honey using a hand whisk until well blended (do not whisk).
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Add in sifted flour in 3 portions & mix well after each addition.
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Add in melted butter in 3 portions & mix well after each addition.
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Divide the batter in half, add the cranberries & mix well.
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">With the other half, mix well with earl grey tea leaves.
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Place into a piping bag & refrigerate for 30 min.
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, butter & flour a madeleine pan, preheat oven to 190C.
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Pipe into the pan & bake at 190C for 10-12 min.
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Remove from the pan while it's hot & cool on a wired rack.<br />
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Chocolate Madeleines:</span></b></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1 eggs (L)
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">40 g caster sugar
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">30 g plain flour
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1 g baking powder
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">5 g cocoa powder
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">30 g unsalted butter, melted
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">30 g 52% chocolate
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Melt chocolate & butter together.
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Mix & sift flour and baking powder.<br />
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">In a mixing bowl, mix egg & sugar using a hand whisk until well blended (do not whisk).
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Add in sifted flour & mix well.
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Add in melted chocolate & mix well.
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Place into a piping bag & refrigerate for 30 min.
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, butter & flour a madeleine pan, preheat oven to 190C.
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Pipe into the pan & bake at 190C for 10-12 min.
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Remove from the pan while it's hot & cool on a wired rack. </span></div>
Anonymoushttp://www.blogger.com/profile/00678107532270479610noreply@blogger.com4tag:blogger.com,1999:blog-5314923095379578219.post-87175775834193388092013-03-03T01:15:00.002+00:002013-03-03T01:15:30.893+00:00Oriental Soya Cookies<!--?xml version="1.0" encoding="UTF-8" standalone="no"?-->
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk2sHElTZQZnpevHoF1ftSM1NBjrECbcUBw-aqGiqumIWabTvvWio1CAXeZnRK9tJkxVT9V4Cg4zA1D4hGBbhxBXGQGt33IORSFEJOzj4spKwRXmjzxhqeOYU5OAP8IS3GD4RIqga9EC3I/s1600/DSCF3640-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk2sHElTZQZnpevHoF1ftSM1NBjrECbcUBw-aqGiqumIWabTvvWio1CAXeZnRK9tJkxVT9V4Cg4zA1D4hGBbhxBXGQGt33IORSFEJOzj4spKwRXmjzxhqeOYU5OAP8IS3GD4RIqga9EC3I/s640/DSCF3640-2.jpg" width="425" /></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">I just moved out from the flat I had lived for 2 years & I'm living with my sister who just started working in London.
</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">To be honest, I have no idea how things will be with her after all I don't have much experience living with family since I stay in UK.
</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrlermgAsUzyJ7FxMKa2jIZzxURM2tNK-zPn3gvT65fnYLp5bO2virbnjMNYODPEvlzasaqzFegZLY2KjWnkDM0DPBedOVeLZ51_-2R79NDRbblQaJGySJzLIwREgQS3-tenbYKyEJvTBW/s1600/DSCF3638-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrlermgAsUzyJ7FxMKa2jIZzxURM2tNK-zPn3gvT65fnYLp5bO2virbnjMNYODPEvlzasaqzFegZLY2KjWnkDM0DPBedOVeLZ51_-2R79NDRbblQaJGySJzLIwREgQS3-tenbYKyEJvTBW/s640/DSCF3638-2.jpg" width="426" /></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">I don't have time to manage the blog, so I'll keep it updated very slowly…
</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Moreover, I don't have the energy to bake anything complicated but simple cakes & cookies.
</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUrP1zVLuVlVkfR4wT3FakM8hGymuI-6xpj7QAfxD4wevjXhR-r0s1K3JmsxstMGBybfoAxwhNXE74i8Ol1s5y9SMDYxw3z7Y5BUmkx5MF__czt4bncWBYdlEn3u0UbinKLUAn907zGxTe/s1600/DSCF3655-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUrP1zVLuVlVkfR4wT3FakM8hGymuI-6xpj7QAfxD4wevjXhR-r0s1K3JmsxstMGBybfoAxwhNXE74i8Ol1s5y9SMDYxw3z7Y5BUmkx5MF__czt4bncWBYdlEn3u0UbinKLUAn907zGxTe/s640/DSCF3655-2.jpg" width="426" /></a></div>
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<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">These oriental cookies are made of soya flour, the recipe is simple & I have all the ingredients in my cupboard.
</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">The cookies are delicious & crunchy.</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><a name='more'></a></span></div>
<div>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Recipe:</span></b></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">160 g unsalted butter, soften
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">80 g icing sugar
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">30 g milk
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">80 g ground almond
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">180 g plain flour
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">40 g soya flour (kina powder)
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">In a mixing bowl, beat butter + sugar until fluffy & smooth.
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Fold in milk with a scraper.
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Mix & sift in all the flours, fold into a smooth dough.
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Roll the dough into a long roll (diameter ~3 cm).
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Wrap with a piece of cling film & freeze until harden (~3 hrs).
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 180C.
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Remove the harden dough from the freezer & remove the cling film.
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Cover the roll with granulated sugar by rolling the dough on a plate with granulated sugar.
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Cut into slices with 1 cm thick.
</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">Bake for 15-18 min. </span></div>
Anonymoushttp://www.blogger.com/profile/00678107532270479610noreply@blogger.com4tag:blogger.com,1999:blog-5314923095379578219.post-77449312998261462072013-02-09T13:25:00.001+00:002013-02-09T13:25:24.014+00:00Vanilla Creme Brûlée<!--?xml version="1.0" encoding="UTF-8" standalone="no"?-->
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9b202doprEUcE6OE8SK86yIVzeihLAOZGzC5q3oKbDnzzTncp6dG3AXikjxcVJxQwuefLk4AMliywTQADropJqeCTUqafwHTKsmqqVYsn8jrxjfws-oXx9RSYZempDcoD9h-n4WH5k6aO/s1600/DSCF3678.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9b202doprEUcE6OE8SK86yIVzeihLAOZGzC5q3oKbDnzzTncp6dG3AXikjxcVJxQwuefLk4AMliywTQADropJqeCTUqafwHTKsmqqVYsn8jrxjfws-oXx9RSYZempDcoD9h-n4WH5k6aO/s640/DSCF3678.jpg" width="426" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Thanks for all the emails & greetings, I'm now getting better :)
</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">This year is a very important year to me, as I'm finishing my Ph.D study and will be writing up my thesis.
</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">As time goes by, I'm getting anxious & stressed.
</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Sometimes, I have the thought in mind that why I have chosen to do a Ph.D?
</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Being a patisserie sounds more fun, I know it's not as easy as I think it would be.</span></div>
<div style="text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Coming to February & it's Valentine's day that I can remember of February.
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<span style="font-family: Arial, Helvetica, sans-serif;">My blog hardly goes along with the festival, because by the time I remember the day has passed…
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<span style="font-family: Arial, Helvetica, sans-serif;">I made these creme brûlée after the featherlight chocolate cake as there're leftover egg yolks.
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<span style="font-family: Arial, Helvetica, sans-serif;">Creme brûlée is easy to make yet delicious, I only used 1/4 vanilla pod for a mild fragrance.
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<span style="font-family: Arial, Helvetica, sans-serif;">Happy Valentine's day!</span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Vanilla Creme Brûlée (make 6 small ramekins):</span></b></div>
<span style="font-family: Arial, Helvetica, sans-serif;">5 egg yolks (L)</span><div>
<span style="font-family: Arial, Helvetica, sans-serif;">100 g granulated sugar</span><div>
<span style="font-family: Arial, Helvetica, sans-serif;">250 ml whipping cream
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<span style="font-family: Arial, Helvetica, sans-serif;">250 ml milk
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 vanilla pod, split & seeded
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 150C.
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<span style="font-family: Arial, Helvetica, sans-serif;">Bring the whipping cream, milk, 50 g sugar & vanilla pod to boil, set aside to cold slightly.
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large bowl, combine egg yolks & the remaining sugar, beat until pale & fluffy.
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour the cream over the egg mixture & whisk to combine.
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<span style="font-family: Arial, Helvetica, sans-serif;">Strain the mixture through a fine sieve into a large jug.
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<span style="font-family: Arial, Helvetica, sans-serif;">Fill the ramekins to about 2/3 full.
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<span style="font-family: Arial, Helvetica, sans-serif;">Place the ramekins into a large roasting tray & pour in enough hot water to come halfway up the ramekins.
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<span style="font-family: Arial, Helvetica, sans-serif;">Put in the preheated oven & bake for 30-35 min or until just set but still a bit wobbly in the middle.
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<span style="font-family: Arial, Helvetica, sans-serif;">Remove the ramekins from the water & set aside to cool, refrigerate 3-4 h before serving.
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<span style="font-family: Arial, Helvetica, sans-serif;">When ready to serve, sprinkle caster sugar evenly over the surface & then caramelise with a blow torch. </span></div>
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