Showing posts with label Cream.. Show all posts
Showing posts with label Cream.. Show all posts

Sunday, June 5, 2016

Azuki Matcha Terrine

This recipe is from TasteMade

As I didn't have any heavy cream at home, I had substituted it with coconut cream instead. Let's hope it is not a disaster and I get an interesting flavour with a hint of coconut!


Please head over the TasteMade website on the link above. I love that website as their video presentation is always so easy to understand.

Ingredients

25 grams matcha powder, sifted
200 ml  heavy cream  coconut cream
90 grams white chocolate
30 grams butter
1 egg yolk
1 whole egg
1 tbsp flour, sifted
100 grams prepared sweetened azuki beans  I used can of red bean paste from Asian grocer.

Method
  1. Heat heavy cream in a saucepan over low heat until simmering. Turn off the heat. Add the white chocolate and butter to melt. Mix until smooth.
  2. Combine flour, matcha powder, whole egg and one egg yolk and mix well.
  3. Line a slender pound cake tin with parchment paper. Layer adzuki beans on the bottom, making sure it's nice and flat. Pour in the matcha mixture. Make a water bath and bake for 30 minutes at 150 degrees C. Take out of the oven and let it cool completely. Refrigerate until chilled.
  4. Take out of the mold and slice into individual portions. Serve with chipped cream and a sprinkling of matcha powder if desired.
The verdict:

No coconut hint was detected in ref to my using coconut cream instead of heavy cream. It is an extremely rich dessert and this is the one time, I'm actually liking the bitterness of the Matcha because it actually complemented the sweetness of the red bean paste. This dessert is truly outstanding and I don't mean mine, just go make one and you will know what I mean! So yummy!! You should only serve it in one small square as it is very rich and creamy. 


Thursday, December 25, 2014

Choc Cherry Cheesecake

Choc cherry cheesecake

Summer is upon us and there are an abundance of cherries everywhere you go. I bought some from the local cherryman on the way back from work last week. He was parked next to the servo and I knew I just had to stop. All I could think of when I saw the cherries was, "Should I make a choc cherry galette or a choc cherry cheesecake ?"

Choc cheesecake



The cheesecake won, when I bought some Philly cream cheese blocks, which were on specials during my xmas grocery shopping.

This recipe is from http://www.taste.com.au
Ingredient
  • 250g biscuits crumbs (I am using my baked Gingerbread men cookies for crumbs for the Xmas theme)
  • 125g butter, melted
  • 500g cream cheese, softened
  • 3/4 cup caster sugar
  • 2 eggs
  • 2 tablespoons cocoa powder, sifted
  • 300g sour cream
  • 300g cherries, pitted, halved
  • cherries and icing sugar, to serve
Method
1. Preheat oven to 160°C/140°C fan-forced. Grease a 5.5cm-deep, 24cm (base) springform pan. Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process to combine. Press mixture over base ofprepared pan. Cover. Refrigerate for 30 minutes.

2. Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, 1 at a time, beating to combine. Beat in cocoa and sour cream until just combined. Fold in cherries. Spread over biscuit mixture.

3. Bake for 35 to 40 minutes or until centre is just firm. Turn off oven. Cool in oven for 3 hours with door slightly ajar. Refrigerate overnight. Top with cherries. Dust with icing sugar and serve. If you are feeling creative, you can make chocolate curls and laced the top with it for cherries to sit on. I was too lazy, even to break open a pack of Chocolate Flakes. Just trying to keep in simple and fast.

Note: I put mine in a water bath to bake in the oven, to prevent cracking in the middle. Just a tip I picked up from the net. A water bath is when you cover the bottom of cake pan and then sit the cake pan on hot water while baking. See my last photo below. As it turned out , my cheesecake only had a small crack in the middle. Almost perfect!

The making of choc cherry cheesecake

The making of choc cherry cheesecake

The making of choc cherry cheesecake
Before 
After

Sunday, May 4, 2014

Creamy garlic and white wine mussels

Lunch Anyone?

Now that I am residing in Australia, I find that I missed a lot of things about New Zealand, one being the green lipped mussels. Sure there are plenty of those black mussels here, I see them in the supermarkets in Oz, but it is not the same.

I love the big fatty, fleshy juicy mussels. You see, size does matter!! At least to me, I don't want those puny little mussels... I mean, what is that? Wannabe mussels?

Anyway, here is one of my simple recipe to cook mussels. Please ensure that you scrub the mussels clean and remove their beards before cooking.

Ingredients

A dozen or two of mussels in shells
1 diced shallots or onion, I find shallots more fragrant and sweeter.
1 Tablespoon crushed garlic
3 Tablespoons of olive oil or you can use butter
1 cup of water
1 cup of white wine
1 very tiny pinch of sea salt.
Freshly chopped continental parsley herbs
1 cup of double/heavy cream, to be added last, prior to serving.

Method
  1. In a large pot, saut矇ed the onions and crushed garlic in olive oil or butter, add in wine and water, let it boil
  2. Add in mussels
  3. Add in herbs
  4. Close lid and let mussels cooked till shells are opened. Discard non opened ones.
  5. Remove from heat
  6. Stir in heavy cream, we do this last as we do not want the cream to separate or be boiled to smithereens :)
  7. Plate up and served with crusty bread and everything always taste better with more wine!!


Green lipped mussels



Related Posts Plugin for WordPress, Blogger...