Thursday, June 30, 2011

Moussaka & Flaky Egg Tarts

Moussaka originated in the Balkan region of southeastern Europe. Traditionally made with minced meat and cheese. It has been adapted by Sephardic Jews in the Mediterranean in two ways– either by omitting the cheese and béchamel sauce to make a meat moussaka, or by omitting the meat to make a vegetarian version. Like many ancient dishes, moussaka has a number of variations. Originally moussaka made from sliced aubergine (eggplant), meat, and tomatoes. Greeks cover the stew with a layer of béchamel sauce. You may played around with the recipe and create something that suit your taste buds and add your faourite flavor and texture. Really, there are no "laws" preventing creativity.
My moussaka is Greek-style, topped with rich and creamy béchamel sauce. Since it was a last minute decision I have no choice but to replace the keflagraviera cheese with parmesan cheese in this recipe. But still the flavor and texture was acceptable. This is an an easy dish to prepare but the process of preparation can be quite time consuming. Yes, I must admit that it was absolutely delicious and unbelievably easy to make. The end result is worth the efford.
Recipe from MasterChef: (Chef: Mary Calombaris)
Ingredients:
3 eggplants, sliced 5mm thick
2-3 tablespoons salt
¼ cup olive oil
300g lamb mince
100g pork mince
100g veal mince
1 onion, finely diced
2 cloves garlic, finely diced
1 tablespoon dried oregano
1 tablespoon lemon thyme, chopped
1 tablespoon rosemary, chopped
2 cinnamon quills
250g crushed tomatoes
400g tomato passata
2 tablespoons tomato paste
1 ½ cups water
Olive oil, for frying
4 large potatoes, sliced 5mm thick
Bechamel100g butter
100g plain flour
600ml full cream milk, warmed
100g keflagraviera cheese, grated
1 egg, beaten
Extra keflagraviera cheese, grated

Method:

1. Preheat oven to 180⁰C.

2. Lay eggplant over a shallow tray or dish and sprinkle liberally with salt. Cover with muslin or a clean chux and set aside for 30 minutes.

3. Heat oil in a large frying pan or saucepan, add lamb, pork and veal mince and cook until browned and meat breaks up. Add onion and sauté until softened. Add garlic, oregano, lemon thyme, rosemary and cinnamon quills and allow to cook for 3-5 minutes, stirring occasionally.

4. Add crushed tomatoes, tomato passata, tomato paste and water, bring to the boil, reduce heat to low and simmer for ½ hour. Season with salt and pepper to taste.

5. Pour oil into a frying pan approximately 1cm deep, place over a high heat and shallow fry potatoes for 3-4 minutes on each side or until tender. Drain on paper towel.

6. Pat dry eggplant and pan fry on each side until golden yet still firm. Drain on paper towel.

7. For béchamel, melt butter in a heavy based saucepan. Add flour, stir over a low heat for 2 minutes.

8. Slowly add warm milk, stirring continuously until thick. Add extra milk if sauce is to thick.

9. Whisk in keflagraviera cheese and an egg yolk, season to taste.

10. To assemble, oil casserole dish and layer as follows. Meat sauce, potato, sauce, potato, sauce, eggplant, sauce, potato, eggplant and remaining sauce. Cover with béchamel and grate extra cheese over.

11. Bake for 45 minutes until browned and béchamel has set. Serve.

I've been trying to learn how to make a good chinese egg tarts that are common dim sum treats lately. I've been looking high and low for a good recipe that can give me a flaky crust which i believe the best egg tarts are make. Many internet and cook book recipes have a shortcrust type of dough which would taste fine but are not the same as the more authentic flaky crust. The flaky crust which i always stick on is adapted from Forbidden Garden. And I am pretty happy with it. A fresh, flaky egg tart with an impossibly wobbly and creamy custard centre with a cup of coffee after my moussaka dinner is just perfect.

Recipe please refer to my earlier post here.

Tuesday, June 28, 2011

黄金番薯蛋 (Fried Sweet Potato Balls)

想做一样简单的小食;翻了翻记录本子,选中了这记录以久,但还没尝试做的番薯蛋。
如果你也常在茨场街找美食,那一定尝过这一粒粒如乒乓球大小般的番薯蛋。
炸得黄金澄澄的番薯蛋是一种流传已久的小食,也是这老街的招牌美食。
我在学院求学时,经常吃这小食。
亲手做还是第一次。孩子们看见这小东西,非常感兴趣。
我告诉他们这是妈咪以前常吃的。他们的第一反应是:Oh! You are so lucky!
哈哈。。。原来普普通通的小食也能让孩子们羡慕的。
有时只要稍微用点心思,即使简单,孩子们也会满足开心的。


食谱参考: Rasa Malaysia



材料:


1磅番薯,12大匙面粉,3 1/2大匙细纱糖,少许水,适量白芝麻(我没放)


做法:



  1. 番薯切片蒸熟, 趁热压烂加入细砂糖拌均,倒入面粉拌匀慢慢加入清水揉成软团(看况加水,粉团太干可以多加),用手搓成小圆粒备用。

  2. 锅里加入适量油烧热,放入番薯蛋用中小火炸,炸至金黄色后,捞起即可。

Ingredients:


1 lb of sweet potatoes, 12 tablespoons of all-purpose flour, 3 1/2 tablespoons of sugar, some sesame seeds (I din't put this), Water

Method:



  1. Steam the sweet potatoes till soft. Mash the sweet potatoes and combine them with flour, sugar, and just enough water to form a smooth dough that is soft in texture but not sticky.

  2. Divide dough into small, equal portions and roll them into balls. Coat the balls with some sesame seeds (if u wish to add in the sesame).

  3. Deep fry the sweet potato balls till golden brown. Dish out and drain well before serving.

Monday, June 27, 2011

蜜柑橘戚风 (Mandarine chiffon)

几天没上网,单单看朋友们的“好料”都看到来不及了。

朋友们都好勤劳哦!最近我是忙了点,而且比较早睡所以把功课给荒废了。

再来是晚餐后就坐下来上网,我的肚皮快成为三层肉了,所以必须“节制”改变一下。

上星期看见东东家做的蜜柑戚风,很是漂亮。

现在又是蜜柑的季节,便宜又甜美。

反正家里整蓝的蜜柑,所以也就做了这戚风。

当然是用东东家的食谱

可是不明白为什么她的是白雪雪的,我的倒有点像香橙戚风的颜色。

我想应该是我的炉温高了点吧?

不过我还是喜欢它清香的味道。很喜欢。

材料:
  • A:5个蛋黄,幼糖20克,75克植物油,
  • B:60克蜜柑汁,1大匙蜜柑茸,
  • C:100克低筋粉
  • D:190克蛋白,幼糖80克
做法:
  1. 将A混合搅匀。
  2. 加B搅匀后,加入(1)拌匀。
  3. 然后加入过筛的C料,混合均匀。
  4. 把D的蛋白打发,然后分次加入糖打至湿性发泡。
  5. 将少量蛋白霜加进以上的混合料拌匀。
  6. 再加入剩余的蛋白霜拌匀。
  7. 将面糊倒入8寸蛋糕模,以170度烤约40-45分钟。
  8. 烤好立即倒放在架子上待蛋糕冷却,扣出即可。
Ingredients:

  • (A) 5 Yolks, 20g castor sugar,75g grape seeds oil,
  • (B) 60g mandarine juice, 1tbsp mandarine zest,
  • (C) 130g low protein flour,
  • (D) 190g egg whites, 80g castor sugar

Method:
  1. Mix (A) and whisk till pale in colour.
  2. Add (B), mix well and add in (1). Stir well.
  3. Sieve in the flour and whisk till well combined.
  4. whisk whites till foamy. Slowly add in sugar and continue beating until peak.
  5. fold in whites into yolk mixture.
  6. Pour batter into 8" tube pans.
  7. Preheat oven to 170C and bake chiffon for 40-45 mins. Over-turn tube pans to cool.

Monday, June 20, 2011

酥皮蛋挞3 (Flaky Egg Tarts 3)

我的星期一是轻松的。

我不喜欢把事情安排在星期一。也刻意不安排孩子的活动在这一天。

星期一的晚餐通常也是简单的。

送孩子上学后,原本想回家倒头大睡一场的,可是在后园忙了一阵后,精神百倍,干劲十足。

脑海里想的是一杯咖啡和点心店里的酥皮蛋挞。

我第一个想到的是仙子的食谱。

这个我做了几回都非常喜欢的食谱。

热热出炉的蛋挞是最好吃的,我一口气吃了3个。

我只能说,满足!满足!

虽然是很多工,但是还是值得的。

当这一切做完时,也差不多是时候载孩子了。

这样忙进忙出的又大半天了。午觉泡汤了,是有点遗憾的。

食谱参考这里

Ingredients:

Outer Pastry (water-oil dough):
  • 230g High Protein Flour, 10g custard powder, 100g margerine, 4tbsp sugar, 1 egg, 4-5 tbsp water
Inner Pastry (oil dough):
  • 150g plain flour, 100g shortening
Egg custard Filling:
  • 240g boiling water, 100g fine sugar (may reduce another 15g as i found it a little bit sweet for me) 3 eggs, 1/2 tsp vanilla ess, 1/4 tsp vinegar
Method:
  1. to make outer pastry: combine sifted flour & custard powder and sugar together. Rub in margerine until mixture resembles course bread crumbs. Add in egg and water to form a soft dough. Wrap or cover the dough to rest for 20 mins.

  2. to make inner pastry: combine the ingredients and form a soft dough. Cover and rest dough for 20 mins. (Do not over knead the dough or it will becomes sticky).

  3. to make puff pastry: unwrap dough and roll out on a lightly floured surface. Roll out dough into a rectangle size with a short side nearest you. Put butter (oil dough) in the centre so that long side of the oil dough is parallel to the short side of dough. Fold up as you would like a letter: bottom 1/3 of dough over oil dough. Then top 1/3 down over dough. Brush off excess flour. Wrap and chill in fridge for 30 mins.

  4. Turn out dough to a short side nearest you. Then flatten dough with rolling pin and roll out to rectangle size. Fold in thirds like a letter, as above. Wrap and chill again in fridge for 20 mins.

  5. Make 2 more folds in same manner. Chilling dough 30 mins one after each fold.

  6. Roll out the puff pastry into 4mm thick. Cut out pastry according to the size of your tart moulds.

  7. Line dough in the middle of tart moulds, one by one. Lightly press the dough with your thumb. Strating from the bottom then top to the side. While pressing the dough, turn the tart mould clockwise/ anti- clockwise in order to make an even tart pastry.

  8. making custard: Add sugar inti boiling water, mix until completely dissolved. Whisk eggs with vanilla extract. Add in vinegar and whisk well. Pour in sugar water and whick well. Sift egg mixture twice to get rid of any bubbles.

  9. Preheat oven 180C. Pour egg mixture into tart shells and bake for 20 mins.

顺道提一提,前天和女儿做了她一直念念不忘的花生饼。

用了Keiko Ishida的食谱。

很棒的一款曲奇。非常容易做,而且很香脆。

想看看我女儿的杰作可参考这里

这女娃娃还蛮不错的;我欣赏她。

Sunday, June 19, 2011

黑麦土司 (Rye Toast)






上星期买了一包黑麦粉,做了两次的土司。今天又再做一个四四方方的土司。

庆幸孩子们都不排斥这个色泽黑黑的包包。

同样的用茄子的17小时中种配方做土司;再次证实茄子的土司食谱可靠性100分!

今天特别嘉奖茄子因为觉得这其实是有必要而且重要的。

其实我们都不是什么厨师或烹饪,烘焙老师;只是一些热衷于烘焙及烹饪的“小人物”。

把自己的杰作放上部落客,原意在于分享而非教授。

偏偏有些朋友照食谱做而做不好时,常常怨声载道,批评食谱更是在所难免。

当然,有没有骂我们这些“小人物”的食谱害他们失败,就只有他们自己心知肚明了。

所以,我觉得当朋友分享了一个好食谱,我们是有必要为他“撑腰”,以免以后别人做不好又来耍赖。很冤的!

相反的,如果发现食谱做不好,也可以私底下请问对方;

又或者是觉得味道马马虎虎,也应当客观的评论,让对方知道,毕竟每个人的味觉不同。

适合我的未必你会喜欢,你喜爱的我也可能不会欣赏,对吧?

还好,陪我一起在部落个客里成长的朋友,对我都非常的“宽容大方”;谢谢你们。

尤其是东东Anncoo, Soniamin 更是从起初到现在都一直给我鼓励的评语;让我有机会和他们一起学习,获益不少。

希望以后我们还是能一起走过无数个日子,互相欣赏,互相拥戴,互相学习。。。



材料:

中种材料:140克黑麦粉,70克高筋面粉,水120克,酵母粉1小匙

主面团:70克高筋面粉,10克奶粉,30克细砂糖,酵母粉半小匙,50克水,15克牛油

做法:


  1. 中种材料混合揉成面团后,盖上保鲜膜,放进冰箱冷藏17个小时。

  2. 将发酵好的中种面团撕成小块后与“主要面团”除牛油外的材料,混合,揉成光滑面团。
  3. 加入牛油揉至可拉出薄膜,进行第二次发酵约30分钟。
  4. 发酵后的面团分切成3份,经两次擀卷、松驰后卷好排入吐司模里,进行最后一次发酵至模具的九分满。
  5. 预热烤箱170度,送入土司,烘烤35分钟,出炉后立刻脱模。
    **切记:做法(2)的水分不要一次过倒入,不同面粉吸水量不同。

Ingredients:


(A) 140g rye flour, 70g high protein flour, 1tsp instant yeast, 120g water


(B) 70g high protein flour, 10g milk powder, 30g sugar, 1/2tsp instant yeast, 50g water, 15g butter


Method:



  1. Mix all ingredients (A) together and knead well to form a smooth dough.
  2. cover with cling wrap damp cloth and leave to prove until double size.
  3. Add in (B) and tightly and store inside fridge for 17 hours.
  4. Take out the chilled dough and tear into small pieces.
  5. Add in ingredient (B) except butter and knead to form a smooth dough. Add in butter continue kneading until the dough is smooth, elastic and can stretch into thin sheet.
  6. Rest for 30 minutes and knead the dough again till smooth.
  7. Divide into 3 doughs and shape it into balls. Roll out dough into long rectangle shape and roll in tightly like swiss roll.
  8. Arrange the dough into a 20cm x 10cm x 10cm loaf tin.
  9. Leave to prove for untill 80% of the loaf tin and bake in preheated oven at 170C for 35 mins til golden brown. (Sprinkle some water on the surface of toast before & in the middle of baking)
  10. Take out and overturn the toast immediately once it comes out from oven.
  11. Cool completely before slice.

Thursday, June 16, 2011

千层咖哩角 (spiral curry puff)

做过无数次咖哩角(可以参考之前的spiral curry puff, 螺旋咖哩角螺旋咖哩角II, 羊酥油咖哩角),觉得它永远都是受欢迎的。
不论是亚洲人或是洋人都不会拒绝它。
儿子就要回来了,这也是他喜欢的,就做几个欢迎他吧!
没有打算放上来,但是有朋友问可以分享做圆形的咖哩角吗?
所以就这样一面做,一面拍;一只手拿相机真的不简单,只能马马虎虎的照几张交货。
这次的酥皮食谱是用annann ~ 人生加油站的。
至于如何做出一层层的皮,可以参考这里 ,
又或者也可参考这里
最重要是有个美美的心情,才开开心心的开工去。













改篇西班牙杏仁黄豆酥饼(Kinako Polvorones)


家里少了一张口,什么都不想做。

这个星期就这样在无事乱忙一场中渡过了。

还好乱忙中把一些耽搁了好久,想做又没做的事情给办了。

昨天原本是约了朋友午餐,但为了这张脸要看医生,来不及赴约,取消了。

带着医生的介绍信(这封信很重要,没有它是见不到专科医生的)到皮肤专科诊所去和医生预约复诊时间。

没想到最早能见到医生的时间竟然是九月。

夸张得要命!心里想,如果有急诊,我就死定了。

讨厌这种等的感觉。很想干脆买张飞机票回去看医生算了。

不管如何不愿意,还是得把表格给填好,拿了复诊卡,慢慢的等九月的到来吧!

虽然被折腾了大半天, 心情还是开心的。

反正也闲着,就在晚饭后做了这简单好吃的西班牙传统酥饼。

之前在Anncoo的家看到她做了这饼,一直迟迟都没有动手;

一直都觉得饼干虽然是比较容易做的东西,但是却需要在很有闲情的时候,

耐心的,坐在那里,慢慢的把一个一个的饼扣出来,绝不马虎。

也就因为这样,我很少做饼;因为我很少有这么好的兴致和闲情。

这个经Keiko改篇的Polvorones很特别。

我尤其喜欢黄豆粉的香味。吃起来感觉有点像我们的传统绿豆饼哦。

意想不到的是我女儿非常喜欢,而且对Keiko 的书更是另眼相看。

不停的翻阅,还约定我这星期一起做Keiko的花生饼。一起拭目以待吧!


材料:

110克 低筋面粉,100克牛油(室温放软),40克糖粉,50克 杏仁粉,60克 黄豆粉


做法:



  1. 预热烤箱150度。


  2. 面粉放入烤箱烤25分钟,间中拌一拌,烤至淡黄褐色,放凉后过筛。


  3. 把牛油加入糖粉,拌打至奶油状,加入过筛的杏仁粉和黄豆粉,稍微拌匀。


  4. 最后加入面粉,揉成团。


  5. 平铺杆成1cm 厚薄片,再用饼干模扣压出饼干来。


  6. 150烤20-25分钟。


Ingredients:


110g pastry flour or cake flour,100g Butter,40g Icing (confectioner's) sugar,50g Ground almond,60g soy bean powder (kinoko)


Method:





  1. Preheat oven to 150C. Sift flour and bake for 25mins. Stir occasionally while baking, then remove from oven and leave to cool.


  2. Keep oven heated at 150C.


  3. Beat butter and icing together until soft. Add ground almonds and mix well. Add in kinoko/soy bean flour and lastly cake flour and mix with a spatula until a smooth dough forms.


  4. Roll dough out to a thickness of 1 cm. Cut out shapes using pastry cookies cutter and place them on a baking tray lined with parchment paper.


  5. Bake for 20-25 minutes. Remove from heat and cool on a wire rack.


  6. Dust cooled polvorones with icing sugar. Serve or store in an airtight container to keep them crisp.

Thursday, June 9, 2011

香蒜,酸果汁烤鸡(Maggie Beer's Roast Chicken with Garlic & Verjuice)

有时不得不夸赞我的另一半。
别看他不入厨房,真的把他给逼进去了,他还是有办法给弄出个晚餐来。
每次看他认真的观赏Australia master chef 节目,边看边点头,好像自己也很会这样;
于是我就挑战他煮给我们吃。
这次他为我们做了这个好吃的烤鸡。
是Maggie Beer 的Roast Chicken with Garlic & verjuice.
是他看master chef 节目学回来的。
虽然有点手忙脚乱,但是最后还是能把它完整的呈现在我们的餐桌上,我是有点惊讶!
我的孩子们都好开心;可能爸爸下厨是罕见的事,儿子还说这可以当我们下个圣诞节的主餐。
哈哈。。。去年圣诞节,老公学会烤火腿,现在会烤鸡,看来我的圣诞节大餐有靠山了。
现在就说圣诞节好像太太太早了吧?
食谱可参考这里




烤鸡配炒饭,还不错的搭档!

Wednesday, June 8, 2011

寿桃2

去年做了个丑八怪寿桃;说好要再做,可是一拖就一年多了。



时间真的过得好快好快。

前几天看见周老师上了寿桃包子,兴趣跟着来了。

决定做几个来玩玩。

还真不简单哪!尤其包馅料及做成寿桃型的步骤,不常做的话,是件苦差。

七手八脚的终于把它们给整出来了。

结果衰在后头。没看清楚要用中小火蒸,结果用了中大火。

寿桃有点皱皮,很伤心。所以朋友们若想动手做这个,一定要记得用中小火吖。

蒸好的寿桃软软的,很好吃哦!




面皮:

130克水,5克柠檬汁,1小茶匙速发酵母,150克低筋面粉,150克中筋面粉,1/4小匙发粉,50克砂糖,1/4小匙盐,15克白油

馅料:300克豆沙 (分成10份)

叶子:30克中筋面粉,3克砂糖,3克白油,18克滚水,食用绿色适量



做法:


  1. 把面皮材料除白油以外,拌匀成团。加入白油,揉至光滑面团。(这里面团不容易揉至光滑,难怪周老师说不光滑也无所谓),把面团盖好,休面10分钟以上。

  2. 把叶子材料混合均匀,加入滚水烫面;加入绿色素,揉成团。分割成20等份,搓长,备用。

  3. 把修面了的面团分割成2份。用压面机压面数次,直到光滑。把面皮切成5份,各别包入馅料,做成寿桃型。在接口处,用刀背压上一条深凹痕。同样做法完成所有寿桃。

  4. 把叶子面条压扁,用刀背压出叶脈。贴在寿桃上。

  5. 把桃红色素加上少许水,调稀。用牙刷沾少许色素,在别处以指尖拨动喷出颜色,试试效果,再在寿桃前端喷上色彩。

  6. 把寿桃垫上油纸,排入蒸笼内,最后发酵30分钟,(发酵时间因气候冷暖而定,必须自己判断)烧热水,中小火蒸15分钟即可。

Tuesday, June 7, 2011

烤木薯糕 Bengka Ubi

这是欠朋友的食谱。因为我们又有下午茶聚会,所以就决定做这个,当是“还债”了。之前有做过这糕,但是今天这个食谱和以前的不太一样。这个感觉更加容易;是个简单容易做的糕点。即使你是新手,也应该难不倒你的。啊!突然觉得说容易,好像不对。因为那个木薯需要刨碎,这工作一点都不易。我是买现成刨好的木薯(一包重450克),所以觉得很方便。只要把冷藏的木薯解冻后,即可马上使用。这或许应该归功于我们这买不到新鲜木薯吧?或许有,但我可是从来没见过。反正有新鲜的我也未必会买,懒惰刨嘛,嘻嘻。。。

材料:900克木薯(2包冷冻木薯),50克椰丝,2个蛋,250克椰浆,220克糖,200克水,50克牛油

做法:


  1. 把7寸放盘铺上香蕉叶,涂上少许牛油备用。

  2. 将蛋和椰浆拌匀,备用。

  3. 把木薯和椰丝拌匀,备用。

  4. 把糖和水放入小锅中煮滚,加入牛油拌至牛油完全溶化。

  5. 把牛油糖浆倒入木薯丝中,搅拌均匀。

  6. 加入(1),拌匀。

  7. 把(4)倒入放盘内,入预热烤箱180度,烤1小时-1小时15分钟。

  8. 待凉,切片。

**如无椰丝也可以不必加入。


Ingredients:


900g grated cassava (2 pkt of frozen cassava) , 50g shredded coconut, 2 eggs, 250g coconut milk, 220g sugar, 200g water, 50g butter


Method:



  1. Lined 7" square tin with banana leaf.

  2. Leave frozen cassava at room temperature. Mix well with shredded coconut. (If u dont have shredded coconut, you can ignore this part).

  3. Combine the coconut milk with eggs; set aside.

  4. Boil water and sugar. Melt in the butter.

  5. Pour (4) into cassava and and stir to combine.

  6. Pour the coconut milk and egg mixture into (5). Stir well.

  7. Pour batter into tin and bake in a preheated oven at 180C for 1 hour - 1 hrs 15 mins.

  8. Cool kuih thoroughly before cutting into pieces.

Monday, June 6, 2011

杂菜A1即煮咖哩

再来一道懒惰菜。
用了A1 即煮咖哩料,做法简单容易。
把我们喜欢的包菜,菜豆,羊角豆,豆干和马铃薯准备好。
煮滚一小锅水,下羊角豆,煮3-5分钟,捞起沥干角豆,备用。
热锅,下油,炒香切段的长豆,备用。
热锅,下油,炒香半包A1 即煮咸鱼鲜蚌咖哩料(加入20片咖哩叶),
倒入适量水,煮滚。
加入马铃薯和包菜煮15分钟,下豆干,继续以中小火焖煮5分钟。
最后倒入适量椰浆,放入长豆和羊角豆,煮至咖哩再次滚起即可。
大大的一锅,但是我们4个还是把它给解决了。
这次没有用菜咖哩的即煮料反而选用咸鱼鲜蚌咖哩料;
觉得比较辣,但是很好吃。
唯一遗憾的是忘记买茄子,不然会更好。
有时真的要谢谢这些即煮料。当你想懒惰时,它真的是好帮手,节省了好多的时间。


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