Tuesday, December 20, 2011

Basboosa #2 - semolina cake

what a very wet wet day.... been raining all day.. school holiday doesn't mean a resting month for mommy.. friends, sisters, cousins coming over.. a lot of cooking, a lot of baking, a lot of washing ... lot of YELLING...but still life is wonderful...been a while since my last post on mu husband fav, the basboosa but this time im trying another recipe (the man never encourage this.. he just like the old recipe).. let see what will the man say

i must say:the coconut inside this cake makes it wonderful on the taste but the texture is too cakey for us.. not too sweet is a good thing .well.... i prefer the one with the dense texture, heavy on ghee (not good for ur health) with a nutty taste..but still worth trying..i wrote down this recipe in my small book, unfortunately forgot to copy the link... spread the love

simple things that u need:(for the cake)

1 cup flour
1 cup dessicated coconut
1 cup sugar
1 cup semolina
1 cup yoghurt
1 cup melted ghee/clarified butter
3 tsp baking powder
2 eggs
1 tbsp rose water

for the syrup:
1 cup sugar
1 1/2 cup water
half of lemon juice
adding the rose essence is optional
*cook the sugar syrup until all the sugar dissolved

how to make?

easy to make, just put all the ingredients in a big bowl.... mix altogether with our beautiful hand, make sure fingernails are clean.. dont want any contamination ok?spread evenly on baking pan and set it aside for about 15-30 mins...let all the moisture soaked up by semolina .You may press gently some nuts on top of it.Bake at 180 degrees for about 25 mins or until golden brown, depends on the size of your pan..

once it cooked while it still hot, pour the syrup over and leave it cool..

Emeraude not Emerald

i love nuts... its a snack treat , and my fav would be the asian plain roasted cashewnuts (not fried) , pistachio and macadamia.. the most expensive nut in the world... so here is the recipe using pistachio but you may use different kind of nuts i guess.. it seems complicated to make.. not so.BUT  i do need a lot of cleaning.. with the trays, the bowls,the spoon... etc..quite a mess in my kitchen.I made this around 10 at night after dinner.. bit tired from cooking but the temptation to make this is to high i cant delay until tomorrow... with all the steps, the ingredients.. sara and kelly hanging on my leg..crying for my precious milk.. it stressed me out..but its the life for me..this must go onnn....recipe adapted from the sweet spot, her emeraude is more divine , not a mess like mine.. a credit to her, i just copied most of the recipes to share with you.. its a long list and i do not have courage to write all that on my own..

i must say : this is a lovely dessert ... but i don't think raspberry goes well with the delicate and rich flavour of the cream and pistachio..

From the bottom,
1. Pistachio dacquoise
2. White Chocolate bavarian cream
3. pistachio joconde soaked with rose water imbibage i just sprinkled some rose water over
4. white choc bavarian cream
5. raspberry gelee
6. white choc bavarian cream
7. pistachio joconde
8. strawberry jam glaze which i didn't do

(Raspberry and Pistachio entremet with White bavarian cream) 

Pistachio Dacquoise
7g sugar
62g egg white
50g icing sugar
70g finely ground pistachio
35g roughly chopped pistachio
pinch of cream of tartar

White chocolate bavarian cream
66g milk
70ml cream
1/2 vanilla pod, seeds scrapped
76g egg yolk
5g gelatine
180g white couverture chocolate
265 cream.
Pistachio Joconde
125g icing sugar
60g almond meal
65g pistachio meal (finely grounded pistachio)
150g whole eggs
33g flour
25g melted butter
100g egg whites
16g sugar
Rose imbibage (soaking syrup) i just sprinkle some rose water
50g sugar
100ml water
4-5 dried rose buds (or 1 tsp rose water)
Raspberry geleei used shortcut by using a storebought strawberry jelly powder + raspberry paste , same outcome.. ngeeee....but you may follow the given original recipe
1.5 tsp gelatin powder
15ml cold water
1 cups frozen raspberry
20g caster sugar
How to make?
1.Make raspberry gelee layer first.Mix gelatin powder and cold water and set to bloom. In a pot, cook raspberry and caster sugar. Crush with a whisk, or blend in a blender. Heat gelatin in microwave for 30 secs or till completely melted. Pour into raspberry and mix well. It’s optional to strain the raspberry puree.  Lay a cling film on a board, and place square cake ring. Pour into cake ring and set for min 2 hours.
2. Make pistachio dacquoise.its the meringue things, like making macaron          Whisk the egg whites , pinch of cream tartar an sugar altogether in a mixing bowl till stiff peaks and      lovely glossy. Add in the icing sugar and ground pistachio. Gently fold into egg whites, dont worry it'll deflate a bit. Lastly, scatter roughly chopped pistachio into the batter. Pour into a sheet pan lined with parchment paper, lightly spread it with spatula. Bake at 200 C for 15-17 minutes. Remove from oven, and cut a 6″ square. If there are leftovers, cut out for verrines
3. Make pistachio joconde.it may sounds complicated but it just like when ur making a chiffon..In a mixing bowl, whisk icing sugar, almond and pistachio meal and whole eggs till light and almost double in volume. It should be at a ribbon stage. In a separate bowl, whisk egg whites till soft peak. add in caster sugar and whisk till medium peak. Set aside. Gently fold in flour into whole eggs batter. Gradually fold in melted butter. Then lastly fold in meringue in 2-3 batches. Pour into a sheet pan lined with  parchment paper, spread it (it should be twice more than the dacquoise batter). Bake at 220 C for 8 minutes. Cut 2 pieces of 6″ square, and leave the remains to make verrines.
4. Make imbibage.As i mentioned before, i just used storebought rose waterIn a small pot, put everything inside and bring to a boil for 1 minutes. Remove from heat and set aside.
5. Make white chocolate bavarian cream.First make cream anglaise. Mix gelatine with 1 tbsp of cold water, let it set. Bring milk, cream and vanilla beans to a light boil . Pour 1/4 of the milk and cream into egg yolks and stir with a whisk. Gradually pour in the remaining cream and whisk constantly. Pour in the cream back into the pot and let it cook over very low heat, while whisking constantly. The cream will thicken a bit (or coats the back of a wooden spoon)just like making custard sauce. When done, remove from heat. Meanwhile, melt white chocolate in the microwave or over a bain marie. Melt gelatin too. Pour gelatin into creme anglaise, stir. Then add in white chocolate and stir till well incorporated. Pass the entire batter through a sieve to remove and possible cooked eggs, or unmelted gelatin or chocolate. Put the bowl over a ice water bath to cool down the mixture. Whisk cream in a separate bowl to medium peaks. Lightly fold in whipped cream into the white chocolate mixture.
6. Assembly.Line a layer of pistachio dacquoise at the bottom of a 6″ square ring. With a pasty brush, baste with abit of imbibage ontop. Pour a layer of white chocolate bavarian cream. Add pistachio joconde. Soak with imbibage. Pour in a layer of cream. Lay the gelee on top. Pour cream. Add the 2nd layer of pistachio joconde, and soak with imbibage with brush. Pour a thin layer of cream ontop. Leave to chill for a few hours. When the cream has set, pour glaze on top.
7. To make verrines, same thing, layer everything into the cups

Sunday, November 27, 2011

Brownies contestant #3

ok.. back on the track.. closing all the orders for now, it is time for my pleasure...

my son keep asking me to make some choc cake.i did , steamed choc cake (lazy mode) but still didn't satisfies him.do you want cake layered with choc mousse? nope... choc cheese cake?nope.. whatever then.. its 10.30 pm after dinner, dishwashing etc... time for 'Planet of the Apes ' movie ... with mr husband the movie man.. i can see there is butter.... some ground hazelnuts... some choc bar.. still have some eggs... ok then... im making brownies again, testing another recipe... adapted from taste goblet, thank you for sharing

compared to the other recipes, this one used less flour ratio so it tends to have more moisture and fudgy texture.. i must say between cake and chocolate bar..my son loved it but my husband prefer brownies contestant#1.. me? mmmmm...

Ingredients u need...

¾ cup butter i used about 170 gm after conversion
1 ½ cups sugar
2 eggs
3 tsp vanilla

½ cup cocoa powder

¾ cup plain flour
¾ cup pecans (or any other nuts)* i omit this one as my son doesn't like nuts but i replaced with 1/2 cup of ground hazelnuts

½ cup white chocolate buttons*
½ cup dark chocolate chunks/chips*
*i used both equal to 1 cup of chocolate chunk because that was available at that moment

How to make ?

As i mentioned before, just don't worry about the technicalities

  • Started with chocolate and butter.For a safer mode... melt both using the brain marie@ double boil method (pls refer to previous post) where u melt the chocolate on the water bath/steamed.Set aside
  • Done that.In a bowl, put all the other ingredients in.The eggs, flour,cocoa, vanilla and nuts if u do.
  • Pour the melted choc into the bowl and beat it vigorously (i loved this part) with wooden spoon.You'll get a thick runny and shiny batter.Some of the recipes ask you to add the eggs and beat in the melted chocolate and butter... i've done it in the previous but this one i just throw everything in.. the result is still the same, so don't worry so much ok..
  • Lastly, pour the batter into the baking tray.Bake it at 180'c at about half an hour or so, really depend on the oven and the size of ur baking tray.If you wish to have a gooey texture, bake it in less time.

You can served it while its hot but my husband prefer if it comes from the fridge.

Saturday, November 5, 2011

Pistachio macaron.. you are gonna love it

It is a little bit pricey.. but worth the effort

Pistachio macs has been a house fav.. except for my son, he hated the nuts..

Ever since i had a success in my macaron journey.. up and down..i was getting more excited , looking forward in trying new flavours... new colours.. new shape maybe.. so many variation out there just like having handbags and shoes.. you wanted to try something new ,yet attractive... something flashy....and sexy

I wanted to make a macaron with an intense pistachio filling and shell.Nothing pays the pleasure of having a delicate crunch and soft moist macaron shell in your mouth... yummy..I tried making the pistahio ganache but the buttercream pistachio filling is still my fav as it gives a smooth and lighter feeling compared to ganache and cream cheese+pistachio filling.So far i think book from jose is my fav besides the famous pierre hermes macaron macaron book.. here is the recipe..using italian method

Recipe source : secrets of macaron by Jose Marechal

The Ingredients :

(for the smooth paste - tant pour tant)
120 gm ground pistachios #im too generous..i used al pistahios, no almond
80 gm ground almonds
200 gm icing sugar
80 gm egg whites

(for sugar syrup)
75 ml water
200 gm castor sugar
#need to have candy thermometer or use manual method (sugar drop in water to look for soft ball form

(for meringue)
80 gm egg whites

  • Prepare the almond paste (tant pour tant) and set aside
  • In a saucepan, bring the water and sugar to the boil , while that, beating the egg whites to soft peaks.
  • When the sugar reaches 115'c, remove the saucepan from the heat, increase the speed of your mixer and pour the syrup in a thin stream into the beaten eggs (meringue)
  • Continue to beat the meringue until it cools a little or some might said about 50'C
  • Combine the almond paste that we made earlier into the meringue.At this stage you might want to add some food coloring or during making the almond paste.To create this pistachio color i add some green and yellow food coloring.
  • Using a flexible spatula, incorporate the mixtures well.Carefully working the batter, not to overworked (a technique called macaronage) or else the batter will be runny and you are going to lose the "feet".You should stop when the mixture resulting a smooth flowing.Another test is by piping a small macaron on another paper. if there is still a "nipple" then you should work a little bit more.
  • Fill the batter in pipping bag and pipe out small onto the parchment paper.Lightly tap the botom of the tray and allow the macarons to form a crust (croutage-drying time).may take about 30-60 mins depends on weather and room temperature.
  • Lightly touch the top, if it doesn't stick then it is ready .
  • Preheat the oven and bake at 150"C for about 15 mins (ovens may vary -depends, no fan oven might take higher temperature)

For the filling ... there are so many selections that u can make but i still prefer the buttercream

Ingredients :

250 gm butter
25 gm icing sugar
150 gm pistachio paste

Want to know how to make your own pistachio paste using pierre hermes recipe? click here

Beat the soften butter into a smooth and creamy texture.Add the icing sugar, beat.Finally incorporate the pistachio paste and beat again for another minutes to aerate the cream and give it lightness.

Friday, November 4, 2011

Nusskuchen (pound nut cake)

i'm bored...

Nusskuchen sounds romantic...

recently, my husband ...mr doni took me out to collect a package from a postage/delivery company.. ooo i thought there you go again.. what else did u bought this time... i'm quiet concern about the spending money on online shopping.. ebay..bla.bla.bla...it seems a small package.. he was driving and asked me to open it in that car.... i said" can we just wait at home?" he just said no no no.. i want to see the item that i bought now... can't hardly wait though.. okay2.. fine.. without no heart feeling... i opened it and wallah.. it was a baking book.(because im not a gadget person). and im grinning not shouting or else people will said that whose wife is that insane??..so i consider this as my 9th anniversary gift from him... cause we are not kinda celebrate any occasion even a birthday.. thank u so much...

so i dedicate this recipe to Mr Doni eventhough he is not a cake man..

just like making other everyday cakes, this is just another version of german cake which translates as a nut cake.. a cake which contains nuts..it comes it many forms, different of nuts, fillings, but this one contains hazelnuts give it a rich, crunchy texture,toppped with melted chocolate.

this recipe comes with a filling but i just make it at basic.. hazelnut + chocolate = a hint of good taste of Nutella


40 gm toasted ground hazelnuts
100 gm butter
100 gm sugar
2 eggs
1 tsp instant coffee +1 tbsp warm milk (dissolved)
100 gm self raising flour

for the filling : i didn't make this

450 gm apple
2 tbsp apricot jam
juice and zest of 1 lemon


50 gm plain chocolate melted using double boiler

How to make?

  • Pre heat the oven 190'c.Grease a pan and line with baking parchment.
  • Beat the butter and sugar until light and fluffy.Gradually beat in the egg yolks and stir in the prepared nuts.
  • Add in the coffee .Fold the mixture
  • In separate bowl, whisk the egg whites until they form soft peak and then gently fold into the mixture.Turn the cake into the prepared pan.
  • Bake in the oven about 25 mins or until well risen and the top of the cake springs back when lightly pressed.Leave it cool.

If u are making the filling...

  • peel,core and slice the apples and put it in the pan with apricot jam, lemon zest and juice.Cover and cook vey gently until the apples are soft.Leave to cool.
  • Cut the cake in half and sandwich the sliced together with the cooled apple mixture.

Chocolate topping:

  • Melt the chocolate gently in a bowl set over a pan of hot water, stirring occasionally.Spread over the top of the cake and leave to set.

Monday, October 31, 2011

Again... brownies contestant#2

is something going on here?? i`ve been craving for brownies this whole week... did a batch past few days but still cant get enough of it... as Nigella always said..dont understand why people dont make brownies... in fact this is the easiest, simplest and fastest recipe..simpler than making muffin..thanks to you..

so i claim with the basic, no nuts, no cheese will always be my fav... flaky top and fudgy feeling.. absolutely no cakey type with no bicab ingredients..as my husband said.. i wanna bite into it like im having a piece of chocolate not like a piece of cake.. well dear.. no objection!

it is no stress baking xperience....

so here it goes the recipe adapted from theapartmentkitchen
(copy and paste version)

8 oz (2 sticks) butter
8 oz dark chocolate
3 oz unsweetened chocolate equal to 310 gm,unfortunately i only had 250 gm left of chocolate bar, so i just used it
3 large eggs
1 Tbsp vanilla extract or 1 vanilla bean, scraped
1 cup sugar
3/4 cup all purpose flour
1 1/2 tsp baking powder i omit this
1/2 tsp salt
1/2 cup milk chocolate chips, chopped nuts, etc. or to taste (optional) i add the walnuts

1. In a medium heat-safe bowl, melt the butter, dark chocolate, and unsweetened chocolate until smooth. You can do this in the microwave or over a pot of simmering water. Let cool slightly.
2. In a large bowl, whisk the eggs, vanilla, and sugar until thick and smooth.
3. In another bowl, whisk the flour, baking powder, and salt together to combine. If adding chocolate chips or nuts, toss them with the flour to coat.
4. Add the melted chocolate to the egg mixture and whisk until completely smooth. Gradually add the flour, mixing just to combine.
5. Pour the batter into a greased pan (I use 9″x9″ when I want thick brownies, or 9″x13″ for thinner brownies).
6. Bake in a 350 degree oven until the top is set and begins to crackle, about 25-30 minutes. Walk the fine line between underbaked and just right – they will set up more as they cool.

tastewise : chocolatey.. almost gooey..almost taste the same like my previous brownies.. all i can say.. this is fairly good just hates the walnuts

Tuesday, October 18, 2011

Salted Butter Caramel

Its been months of hibernating in kitchen and bed wisely... finally there is some pinch of time where i can slip some of my fav recipes to share with u... so here it is the salted caramel... great for anything.. ice cream, macaron filling, pie... my daughter like to dip it with crackers.. and don’t bother to just lick it with your fingers... finger licking gorgeous.. STICKY... A BIT SALTY.. CREAMY... YET YUMMY!!

Ingredients :

250 gm Castor sugar

75 ml water

120 ml cream

200 gm salted butter

How to make salted butter caramel....

Heat the sugar and water in a saucepan over a medium heat.Watch over the sugar until it becomes a lovely golden brown caramel colour.

Next, remove from the heat and immediately pour the cream little by little, gently stirring with a spatula to stop the caramel cooking any further.Now.. you have to be careful at this stage as the caramel will foam up and can burn.WATCH OUT THE SPLATTERS.

Once the caramel is well incorporated, put in the butter pieces by pieces while whisking until it smooth and even.Done.Have a taste!!! Yummeh....

Pour into a suitable container and chill in the refrigerator so that the caramel will thickens.ENJOY.