Amano Gelato

You can have a cup of ice-cream in this cute little ice-cream cup - 2 scoops of ice-cream for A$7-50, without ice-cream the cup cost A$5-00. The red bat serves as a spoon to scoop the creamy yummy gelato.

Green Apple Mousse Cake

Digestive Biscuit Base:

160 gm. digestive biscuit
80 gm. melted butter

Apple Mousse filling: (7" round sprinform tin)
1 egg yolk + 20 gm. sugar
100 ml. fresh milk
80 gm. blended green apple until puree
80 gm. Whipped cream
1/4 lemon juice and zest
100 gm. diced apples
1 tsp. apple liquer (optional)
some apple green coloring
15 gm. gelatine powder + 60 gm. water

Cheese filling:

50 gm. green apple puree
1 egg (separate)
50 gm. castor sugar
150 gm. whipped cream
250 gm. mascarpone cheese (softened)
100 gm. philidelphia cream cheese
4 sheets of gelatine leaves (soaked in cold water) or 12 gm. gelatine powder

Topping Galze:

2 tsp. instant jelly
30 gm. sugar
250 gm. water
5 gm. gelatine powder
some apple green colouring
Some diced apples

Method:

(1) Blend biscuit till fine and add in melted butter. Mix thoroughly and press into an 8" cake ring with a base below. Refrigerate till harden.
(2) Bring milk and sugar to boil, add in egg yolk and stir till combined. Add in apple puree, gelatine mixture, diced apples, lemon juice, lemon zest, apple liquer and green colouring.
(3) Fold in whipped cream and pour into a 7" springform tin. Set in the refrigerator.
(4) For cheese filling: Combine cream cheese and egg yolk well. Double-boil for a while over a pot of simmering hot water. Stir in apple puree and gelatine mixture and stir till gelatine dissolves. Leave to cool then stir in mascarpone cheese.
(5) Fold in whipped cream till evenly mixed.
(6) When the apple mousse filling is set, remove from the springform tin.
(7) Pour some cheese filling onto the prepared biscuit base then place the apple mousse filling in the middle, then top up with the balance cream cheese filling mixture and smoothen the top. Set in the refrigerator.
(8) Cook all the topping till gelatine and instant jelly melts. Stir in diced apples. Cool it then pour on top of the set cream cheese filling. Set in the fridge again and then remove mousse cake from cake ring and decorate. Serve chilled.

Brownie Muffins

Recipe by Stefanie. Thanks Stef for allowing me to post this recipe...sure a keeper!!

YOU NEED:
125g butter
150g 70% cocoa solids chocolate (like Lindt) OR Van Houten Cooking Chocolate
200g brown sugar
pinch of salt
3 eggs
1 tsp vanilla extract
1 tbsp rum, Tia Maria,Baileys or Kahlua
1/2 tsp baking powder
1/2 tsp baking soda
150g plain flour
3 tsp cocoa powder
chocolate chips for scattering

HOW:
Roughly chop up butter and chocolate and microwave to melt, OR sit in a large (heat-proof) bowl over a pan of simmering water and stir to melt.
Stir in salt and sugar.
Stir in vanilla, eggs and rum,beat lightly to mix.
Preheat oven to 180C.

Sift in rising agents,flour and cocoa,stir to combine. Scatter 1 tsp chocolate chips in your liners,then half fill with the batter. Do not be tempted to fill more!
Scatter 1 tsp more chocolate chips overtop,bake for 20 to 25 minutes or until risen,springy and an inserted toothpick comes out with moist crumbs clinging to it.
If there is wet batter,bake a while more but monitor closely. Because if it comes out dry,you have overbaked it.
Cool a while before enjoying it warm.
This keeps well for a few days without refrigeration.

You can add a variation of chopped nuts or orange zest.
If you want to use cupcake liners which are smaller,start testing after 12 minutes.

Cream Cheese Mini Loaf

Recipe yields 10 mini loaf cakes.
Ingredients:

230 gm. butter
100 gm. icing sugar
1 egg
200 self-raising flour
30 gm. toasted ground almond
100 ml. fresh milk

Filling: Mix all the fillings together till smooth.

100 gm. cream cheese
2 Tbsp. icing sugar
60 gm. raisins
20 gm. whipping cream
1 tsp. vanilla essence

Method:

(1) Cream butter with icing sugar till creamy.
(2) Add in egg and cream till well mixed.
(3) Add in self raising flour, ground almond and fresh milk alternately till finished.
(4) Prepare mini loaf pan (8 in 1 pan). Scoop some batter into pan then scoop some filling in the center and top up with some batter.
(5) Bake at 175C for about 20 mins. or till cooked.
(6) Remove from oven and overturn cakes onto wire rack to cool.

CNY Buffet Lunch

This is normally how we spent our Chinese New Year open house.....

Konnyaku Jelly ushering Year of the Pig

Nian Kao in the Kitchen

Cookies in the Kitchen

Prosperous Salmon Yu Sheng

It's a must for our family to have Yu Sheng during our reunion dinner. It was worth the journey to "Kwong Cheong Thye" every year to buy the ready-pack yu sheng. All we have to do is to buy some cucumbers and carrot then shred it finely, slice the fresh salmon thinly and lay on top and wa la...pure pleasure of a wonderful platter.

**I forgot my cucumber this year and thanks to my sister and daughter who rushed off to our nearby Begonia mamak shop to buy the fresh cucumbers and carrot.

Batik Layered Cake

Green Jade Layered Cake

Konnyaku mini Koi

Lapis Speckok

Sugee Cake

Steam Sarawak Seri Kaya

Rich Butter Cake

Prune Cake

Crispy Peanut Puff

Ingredients:

150 gm. Plain flour
35 gm. rice flour
60 gm. margarine or butter (olden days uses lard)
3 Tbsp. cold water
1/2 beaten egg

Fillings:

120 gm. roasted peanuts - skinned and chopped
3 Tbsp. roasted sesame seeds - pounded
60 gm. Castor sugar
3 Tbsp. oil (any type of your preference)

6 cups of oil for deep-frying

Method:

(1) For pastry, rub magarine into flour mixture till it becomes breadcrumbs.
(2) Add water , beaten egg and knead lightly into a pliable dough. Rest for 15 mins.
(3) For fillings, mix all the ingredients together.
(4) Roll patry into thin round sheet and wrap up filling and pinch edges neatly.
(5) Heat up oil for deep-frying peanut puffs. Use medium heat till golden brown.
(6) Dish and drain onto absorbent paper and let it cool before storing into containers.

Woven Mat Layered Cake

Pink Ruby Layered Cake

Prosperous Steamed Glutinous Cake

Green Tea Pumpkin Sweet Biscuits

Ingredients:

150 gm. Butter
65 gm. icing sugar
1 egg yolk
220 gm. plain flour
2 Tbsp. Cornflour
6 gm. green tea powder
a drop of green colouring or jasmine tea paste

For fillings:

150 gm. prunes or dates (pureed)

Method:

(1) Beat butter and sugar till creamy.
(2) Add in egg yolk and mix till well mixed.
(3) Add in plain flour, cornflour, green tea powder and green colouring or jasmine tea paste. Mix till a dough is formed.
(4) Weigh dough about 8 to 10 gm. Then wrap up with prune or dates fillings (about 5 gm.). Roll into a roll then use a knife to make depressions on the side to the cookie. Use a chopstick to make a small indent on top of cookies. Roll a small portion of dough and attach on top as stalk.
(5) Place cookies onto baking tray.
(6) Bake cookies in a preheated oven of 170C for about 15 mins.
(7) Remove onto wire rack to cool before storing into airtight containers.

Checkboard Cookies

Spicy Muruku

Special Melting Moments

Ingredients:

200 gm. Butter
80 gm. icing sugar - sifted
1 tsp. Vanilla Essence
1/4 tsp. salt
125 gm. Self-raising flour - sifted
125 gm. cornflour

Some icing sugar for dusting

Method:

(1) Crem butter, icins sugar , vanilla and salt until just combined.
(2) Add in self-raising flour, cornflour and mix until a soft pliable is formed.
(3) Scoop dough into a piping bag fitted with a star nozzle. and pipe out rosettes onto a baking tray.
(4) Bake in a preheated oven of 165C for about 15 to 20 mins. or till light golden brown.
(5) Cool on wire rack, sprinkle some icing sugar on top if desired.
(6) Store in air tight containers.

Close Pineapple Tarts

Pineapple Tarts Baking In The Oven

Nastar

Butter Cookies

HAPPY VALENTINE'S DAY

Delicious Cream Cheese Cookies



Ingredients:

150 gm. Butter
80 gm. cream cheese
125 gm. icing sugar
1 tsp. vanilla essence
200 gm. plain flour
1 egg yolk
80 gm. cornflour
1/2 tsp. baking powder
dash of pink colouring
1/2 tsp. strawberry emulco

Method:

(1) Cream butter, sugar and cream cheese till soft and creamy.
(2) Add in vanilla essence and egg yolk.
(3) Add in plain flour, cornflour and baking powder and mix till a soft pliable dough is formed.
(4) Take some dough and add in pink colouring and strawberry emulco.
(5) Chill both dough in the fridge for about 30 mins.
(6) Roll out uncoloured dough on floured surface and cut into shapes of your choice.
(7) Roll out the pink coloured dough and cut into tiny heart shape and place on top of the uncoloured cut out dough. Can use some egg white to stick.
(8) Place onto baking tray and bake in a preheated oven at 150C for about 20 - 25 mins. or until lightly browned.
(9) Cool well and store in airtight containers.

Kampar Chicken Biscuits