Mini 'Tatin' Apple Tart by Chef Ricardo Larrivee

Taken from Astroview September 2011

Taken from www.foodnetwork.ca

Ingredients:

• 130 gm puff pastry
• 1 cup sugar
• 1/2 cup water
• 4 apples, peeled, seeded and cut in 3/4 inch cubes

Method:

1. Place rack in the center of oven. Preheat oven to 200'C. Butter 6 ramekins or a six-cup muffin tin
2. Roll out the pastry. Then using a cutter of the same diameter as the tin or ramekins, cut out 6 circles. Place on a sheet and refrigerate
3. In a skillet, bring to boil the water and sugar until the sugar starts browning. Add the apples and let it simmer for 10 mins, stirring frequently
4. Put the apples and syrup evenly in the muffin tin or ramekins
5. Next, place the pastry over the apples and bake for 15 to 20 mins until the pastry is golden
6. Let this cool for 2 mins before removing it from the tin or ramekins
7. Serve hot with vanilla ice-cream and caramel if desired 

Note: If tarts are baked in ramekins, remove and place directly in plates

You can also view it here:
http://www.foodnetwork.ca/recipe/mini-tatin-apple-tarts-with-caramel/7888/

Black Macaroons by Chef Chuck Hughes

Taken from Astroview September 2011

Taken from www.cookingchanneltv.com

Ingredients for the macaroons:

• 2 cups almond powder
• 2 cups icing sugar
• 4 egg whites
• 2 cups sugar
• 2 cups water
• black food colouring

Ingredients for the cream of butter:

• half of the syrup from the macaroons recipe
• 4 egg yolks
• 1/2 cup cold butter, cubed
• 1 tsp vanilla extract
• 1 egg

Method:

1. In a food processor, mix the almond powder and icing sugar until it resembles a very fine powder. Add 2 egg whites and process until smooth. Add the food colouring and mix
2. In a pot, bring the water and sugar to a boil and cook for 15 mins
3. Using a hand mixer, beat the remaining 2 egg whites until soft peaks form. Then slowly add in half the hot syrup and continue beating until firm peaks form and the meringue has cooled
4. With a spatula, gently fold in 1/4 of the meringue into the almond mixture. Continue folding the meringue until completely incorporated
5. Fit a piping bag with a 1 cm round tip and pipe the batter onto baking sheets. Tap the underside of the baking sheet to remove air bubbles. Dry at room temperature for 1 hour to allow skins to form
6. Meanwhile, for the butter cream, bring the water and sugar (from the macaroons recipe) to a boil and cook for about 4 mins
7. Using a hand mixer, tip in the egg yolks and crack in 1 extra egg. Pour the remaining hot syrup on the egg yolks while beating. Beat until cooled, light and fluffy
8. Add the butter and vanilla and continue beating until smooth
9. Bake the macaroons in a 120'C oven for 20 mins. Rotate the baking sheet after 10 mins for even baking
10. Remove macaroons from oven and allow to cool. Then pair macaroons of similar sizes, and sandwich with 1/2 tsp of the filling

You can also view here:
http://www.cookingchanneltv.com/recipes/chuck-hughes/black-macarons.html

Tri-colour Raspberry Tart by Anna Olson

Taken from Astroview February 2010. Makes one 8" tart.

Ingredients for the crust:

• 1 cup unsalted butter, room temperature
• 1/3 cup sugar
• 4 egg yolks
• 1 2/3 cups all purpose flour
• 1/3 cup cocoa powder
• 1 tsp salt

Ingredients for the filling:

• 6 oz bittersweet or semisweet chocolate, chopped
• 3/4 cup whipping cream
• 1 tsp vanilla extract
• 1 tbsp brandy
• 1 egg

Ingredients for the topping:

• 3 cups red, black and golden raspberries

 Method:

• For crust, cream butter and sugar together. Then, stir in egg yolks, adding one at a time
• Sift together flour, cocoa and salt and add to the butter mixture. Mix until dough just comes together
• Shape dough into a disc and chill until ready to roll. If preparing ahead of time, pull dough from fridge an hour before rolling
• On a lightly floured surface, roll out dough to just over 1/4 inch thickness. Line an 8 inch removable bottom tart shell with dough, trim edges and chill for 20 mins
• Prick the base of the pastry with a fork and bake for 18-20 mins in a 350F oven. Allow to cool
• To prepare the filling, start by reducing oven temperature to 325F
• Placed chopped chocolate in a large bowl. Heat the cream and pour over the chocolate. Let it sit for a minute then stir slowly. Add in vanilla and brandy
• Whisk an egg in a small cup then stir into the chocolate mixture
• Pour this into shell and bake for 12 mins. Let cool for 15 mins, then chill for 2 hrs
• Top with fresh raspberries up to 3 hrs before serving

Nothing but chocolate by Anna Olson

Ingredients:

• 12 ounces semisweet chocolate chips
• 1/2 cup whipping cream
• 1 1/2 tsp rum extract
• 1 tsp vanilla
• 1/2 cup powdered sugar
• 1/4 cup unsweetened cocoa powder

Method:

•  Melt chips with whipping cream over low heat, stirring occasionally. Whisk in rum extract and vanilla until blended
• Refrigerate until mixture is fudgy, but soft, about 75 mins
• Shape mixture by tablespoonfuls into 1 inch balls; place on waxed paper
• Sift powdered sugar and cocoa into a shallow bowl
• Roll balls in sugar-cocoa mixture, and they're ready to be served

Nutella ideas

Nutella Puffs

Homemade: easy peasy guai ling gou

What you need:
5 pkts guai ling gou powder
6 cups water
1 pkt rock sugar (optional)
3-4 pcs pandan leaves

Method:
Pour all guai ling gou powder into a rice cooker pot, for easy measurement, and mixed with a little hot water. Stir until it's well blended. Add 6 cups of water or you can measure according to the rice cooker pot i.e. filled it up to the indicator line 6. Add in rock sugar and pandan leaves.

Placed pot on a low to medium fire. Keep stirring it until it thickens. Once thickened, you can pour it into clean and dry containers. Cool it down before placing it in the fridge. Ready to be served once cold.

You can also make it without adding the rock sugar. You can then eat it with pure honey which is a much healthier version.

Brownie in a Mug

Taken from the internet, can't recall who shared this ^.^

Granola Bars

Taken from Asian Food Channel: Perfect Day, Astroview August 2009

• 250 gm oats
• 75 gm chopped pecans
• 115 gm chopped almonds
• 75 gm raisins
• 50 gm dried cranberries
• 75 gm sunflower seeds
• 100 gm brown sugar
• 160 ml maple syrup
• 2 tsp cinnamon
• 1 tsp cardamom
• 1 tbsp vanilla extract
• 75 ml oil

Method:

1. In a large bowl, combine the oats, pecans, almonds, raisins, dried cranberries and sunflower seeds

2. In another bowl, mix brown sugar, maple syrup, cinnamon, cardamom, vanilla extract and oil

3. Next combine all the ingredients together. Place the granola mix on a baking tray covered with baking paper. Bake the granola at 300’F (150’C) for 30 – 40 mins

4. Break granola into bars and store in an airtight container

Serves 5 - 6

How to make a Chocolate Easter Egg

Taken from Astroview April 2010

What you need:

An easter egg mould from the supermarket, three bars of chocolate, a cooking brush.

1. Melt your chocolate in a metal pan. You can do this with a microwave (for one minute) or over a stove (stir slowly until chocolate melts)

2. Take a brush and dip it into your melted chocolate. Then apply it on the egg mould

3. Place the mould inside the refrigerator for 20 minutes

4. Take out of fridge and lightly tap the mould to remove the egg. You can decorate your egg and it’s ready to serve!

Tai Chi Teochew Mashed Yam by Vincs Huang

Taken from Popclub November 2009

Ingredients:

• 1 kg yam
• 100 gm sugar
• 1/2 bowl gingko (cooked)
• 5 shallot (shreds and fry with oil)
• 1/2 bowl fried chopped peanut
• 1/2 bowl white sesame

1. Peel yam and steam until cooked. Mashed it

2. Heat up fried shallot oil, fry the mash yam and turn it over frequently to prevent it from sticking to the pot

3. Add sugar, continue to turn it over until the mashed yam is not sticky and with shining surface. Remove

4. Place the mashed yam on a plate. Decorate with cooked gingko. Sprinkle with chopped peanut and white sesame on the left and right side of mashed yam respectively to form a Tai Chi diagram. Serve

Pudding with Fruit Topping by Nora Zuanah Gomukutty

Taken from the Malaysian Women’s Weekly November 2004

Preparation: 2 1/2 hrs; serves 3 – 4

• 1 1/2 litres plain low fat yoghurt
• 1/2 cup caster sugar
• 2 – 3 tsps lemon juice
• 1/2 cup F&N Evaporated Milk
• 1 tbsp concentrated coffee liquid
• Sliced strawberries and kiwifruit to garnish

1. Pour yoghurt into a muslin-lined strainer. Allow to rest for at least 2 hrs, squeezing the cloth until most liquid has been drained from it

2. Pour drained yoghurt into a mixing bowl. Add caster sugar and using an electric blender, mix sugar and yoghurt until sugar is dissolved

3. Add lemon juice and mix again. Add F&N Evaporated Milk and continue mixing for 3 to 5 mins

4. Pour 3/4 of mixture into a glass bowl. Set aside. Add coffee to the remaining 1/4 mixture in the mixing bowl. Pour into mixture in glass bowl. Allow to set in the fridge for at least 3 hrs. To serve, top with sliced fruits

Crispy Honey Banana Rolls with Creamy Custard Cream by Deylaila Effendey

Taken from The Malaysian Women’s Weekly November 2004

Preparation: 30 mins; Cook: 25 mins; Serves 3 – 4

4 ripe bananas (use pisang kapok), cut into half lengthwise

2 jack fruits, sliced thinly

8 popiah skins

8 tbsps honey

Salt to taste

2 cups oil for deep-frying

2 tbsps raw sugar

1/2 cup F&N Evaporated Milk

1 tsp vanilla essence

1 tbsp custard powder, stirred into 1 cup water

1. Lay a halved banana, 3 slices of jack fruit on a popiah skin. Add a pinch of salt, drizzle 1 tbsp honey over. Fold in sides of popiah skin and roll up. Use the rest of the ingredients until you have eight rolls

2. Heat oil in pan over a medium fire. When hot, deep-fry rolls, in batches, till golden brown. Cool and set aside. Discard oil in pan

3. In a clean pan, add raw sugar and stir over a low fire until it melts. Stir F&N Evaporated Milk and vanilla essence into the custard mixture. Pour into the melted sugar in the pan and slowly bring to a boil

4. Pour hot custard cream mixture on banana and serve. Or serve custard cream mixture on the side

Mama's Toffee by Esther Foo

Taken from The Malaysian Women's Weekly 2004

Preparation: 10 mins
Cook: 1 hr
Serves 4 - 5

2 cans F&N Evaporated Milk
3 cans water (use F&N can for measurement)
1.36 kg sugar
56 gm butter
Roasted cashew nuts (optional)

1. Put milk, water and sugar in a large wok and cook over a low fire, stirring all the time
2. When the mixture has thickened and starts to leave the sides of the wok (this happens after about 45 mins), add butter and continue stirring. Add cashew nuts, if using
3. Test mixture by dropping a small portion into a glass of cold water. If a soft ball forms, the mixture is ready
4. Pour into a greased tray, and cut into pieces while still soft and warm

Home-cooked: Fried Nian Gao (年糕)

I have always loved Fried Nian Gao as compared to just steaming it plain. MIL gave me one during CNY so I've finally fried it over the weekend.

 

 What you need:

• Some eggs
• Some butter or oil for frying
• Nian gao 

Slice nian gao into bite-size pieces. Boil a wok of water and steam the nian gao first until it's soft on the outside. The reason for doing so is to allow the eggs to stick onto the nian gao. Whisk some eggs and add a little salt to taste. Heat up frying pan or wok with some butter or oil. Dip nian gao into the whisked eggs, place it in the wok and fry it over low heat. Easy peasy!

I know majority would prefer the 3 layer ones i.e. nian gao in between 2 slices of yam but I still prefer this original one. The taste of the nian gao is distinct without the yam overshadowing it :-)

Caramel Bananas by Daniel Green

Taken from Star 2 26th April 2010, Don't Call Me Chef by Marty
Based on World Dining for Life by Daniel Green, The Model Cook

This recipe serves 4

4 ripe bananas
6 tbsp castor sugar
6 tbsp water
4 tbsp white sesame seeds
1 tbsp sesame oil
375 ml (1 1/2 cups) coconut milk

Method:
Peel and slice banana into 2.5 cm thick slices on the diagonal. Place bananas into a saucepan and add all remaining ingredients. Cook over high heat for 3 mins, then lower heat and cook for another 3 - 5 mins. Dish out and serve

Red Bean Cake by Choong Su Yin

Taken from Popclub November 2009 (Based on Choong Su Yin's book titled Quadruple Blessings)

110 gm red beans
120 gm glutinous rice flour
70 gm wheat flour
185 gm sugar
220 gm water
25 gm oil

Method:
1. Rinse red beans, soak it in water for 30 mins. Move red beans to a pot. Pour in water until 4 cm higher than red beans. Bring to boil. Turn to low heat and cook. Add some cold water at the side of pot until it covers the red beans if volume of water is insufficient. Continue to cook until the red beans are soft, dried up. It takes about 60 mins to cook
2. Mix glutinous rice flour with wheat flour. Pour in 110 gm of water slowly. Stir to mix well. Set aside
3. Mix remaining 110 gm of water with sugar and cook until sugar is dissolved. Add red bean and oil. Mix well. Add flour mixture and keep stirring until batter is formed
4. Rub some oil in a steaming tray. Pour in batter and steam for 1 hour over high heat. Serve

Jeli Mangga (Mango Jelly)

Taken from Dumex mama ceria; Keluaran 2/2009

Serves: 5 cawan

8 gm Agar-agar

600 ml Jus mangga

4 sudu besar Susu tepung Dumex Dugro 1 Plus Madu Asli

1/2 biji Mangga (dipotong kiub)

Method:

Masak just mangga dan agar-agar sehingga larut. Larutkan 4 sudu susu tepung Dumex Dugro 1 Plus Madu Asli dengan 1/2 cawan air suam. Campurkan kedua-dua bahan ini dan tuangkan ke dalam acuan bersama kiub mangga segar. Biarkan sejuk selama 20 min dan dinginkan sebelum dihidang

Mommy’s Berry Slice

Taken from F&N Evaporated Milk

400 ml F&N Evaporated Milk

200 gm white cooking chocolate, roughly chopped

200 gm fresh strawberries, washed and hulled

50 gm icing sugar

300 gm whipped cream

Fresh sliced strawberries, to decorate

Method:

1. Prepare a 9” loaf tin by lining it with cling film

2. Melt white chocolate with F&N Evaporated Milk. Mash strawberries and icing sugar together and stir into chocolate mixture. Fold in whipped cream and pour into prepared moulds. Freeze and serve with fresh sliced strawberries

Crustless Pie

From Female Magazine

Custard
Mangoes, chopped
Frozen blueberries, thawed
Digestive biscuits
Paper cups

Method:
This is really for fun and those of you who want to dispense with the pastry making altogether.

Line the paper cup with a digestive biscuit. Top with custard that's mixed with chopped mangoes. Decorate with blueberries. Serve chilled.

Chocolate Crepes by Laura Calder

Makes a dozen crepes

1 tbsp butter
40 gm chocolate
250 ml milk
2 eggs
55 gm sugar
1 tsp vanilla
125 gm flour
250 ml whipping cream
225 gm dark chocolate, finely chopped

Method:
1. Put the butter, chocolate and milk in a saucepan and heat to melt. Beat the eggs with the sugar in a bowl. Add the vanilla and then the flour. Beat in chocolate mixture and strain the mix into a jug
2. Leave it to sit for half an hour. If necessary, add more milk or water to give it the consistency of thin cream
3. Fry the crepes, using a bit of oil in a non-stick pan
4. Meanwhile, put the whipping cream and dark chocolate together in a saucepan and heat, gently, until the chocolate melts and turns smooth. Thin as needed with more cream to create a chocolate sauce that you can drizzle over your crepes
5. You can also enjoy your crepes filled with sliced bananas or strawberries topped with cinnamon flecked whipped cream