Wednesday, July 31, 2013

Gazelle Horns - Cornes de gazelles (Ramadan Special)








Corne de gazelle – Gazelle Horns

Ingredients :
200g flour
80g melted butter
100 ml orange blossom water
1 lemon zest (half for the dough & the other half for the filling)

For the almond paste filling :
250g ground almond
70g icing or powdered sugar ( I’ve added 50g)
2 pinch of cinnamon
2 to 3 tsp of orange blossom water
100 g icing of powdered sugar ( I just sprinkle a little on the cookies)

Directions:
1)      Preheat oven to 180°C .  Combine flour, melted butter , half of the lemon zest & mix well . Gradually add in orange blossom water just enough to make a soft dough .  Cover & let it rest for 15 mins.
2)      For the almond paste filling : In a large bowl , combine ground almond , icing sugar , cinnamon , the other half of the lemon zest & orange blossom water . Knead till forms a soft , slightly moist paste.  (If it’s too dry add in 1 more tsp of orange blossom water) 


3)      Preheat oven to 180°C .  Divide dough in 4 portions & roll a portion of the dough on a lightly floured surface with  a rolling pin till quite thin . Using a glass or a round cookies cutter to cut the shape . 


4)      Formed a small sausage shape almond paste filling that goes perfectly on the precut dough so that you can seal it easy .  Pinch the edges with fingers to seal & at the same time molding it to form a crescent shape as shown . Place it on a greased & floured baking pan . Bake for 10 to 15 min till barely golden brown. Avoid over baking them as they’ll be harden .  Coat or sprinkle icing sugar all over the cookies . Serve with mint tea .




A special thanks to my sister for giving me this lovely work of hers …. A gorgeous plate that … J’adore!


Monday, July 29, 2013

Chocolate – Ginger & Kumquat Financier





Chocolate – Ginger &  Kumquat Financier
Inspired from Jean- Paul Hëvin

Ingredients:
150g dark chocolate (70% cocoa) roughly chopped
150g liquid cream (single cream)
55g icing sugar
60g butter
40g flour
40g ground almond
½  tsp baking powder
1 tsp ground ginger
110g egg whites (about 4 )

Directions: 

1)      Add cream in sauce pan & bring to the boil on medium heat . Remove from heat & add in chocolate pieces & stir till creamy & shinny texture .
2)      Combine flour, icing sugar, ground almond , ground ginger & baking powder .
3)      On low heat , melt / heat  butter in sauce pan (do not let it burn) for a couple of min . Remove from heat & pour in a bowl .
4)      Preheat oven at 170°C  & grease  financier moulds or mini cake pans.  Lightly beat egg whites & add into flour mixture .  Gradually add in warm butter & stir well.

5)      Pour in chocolate mixture & stir  delicately till well combined .  Pour batter in financier mould or mini cake pan . Topped with sliced kumquat & bake for 15 min . Let to cool before serve .






Linking this post to Little Thumbs Up event hosted this month by   Alvin of Chef & Sommelier  . This monthly event is  organized by Zoe from Bake For Happy Kids & Doreen of My Little D .I . Y.  This month's theme is ginger .



Wednesday, July 24, 2013

Strawberry & Rhubarb Buckle




 







 Strawberry & Rhubarb Buckle 
Adapted from Recipe. Com

Ingredients :
2 cups all purpose flour
1 cup sugar
1 tsp salt
170g cold unsalted butter
1/3 light brown sugar
1 tsp cinnamon
2tsp baking powder
½ cup milk
1 large egg
1 tsp vanilla extract
3 cups strawberries (hulled & cut in 4)
2 cups rhubarb (trimmed & diced) 
20 cm springform cake pan 

Directions:
1)      Heat oven to 180°C & grease 20cm springform pan .

2)      In a large bowl, combine flour, sugar & salt .  Using 2 knives or pastry cutter to cut in butter till mixture resembles coarse crumbs . Remove 1 cup to a bowl , stir in brown sugar & cinnamon . Set aside for the topping


3)      Stir in baking powder into remaining flour mixture . In small measuring cup, blend milk, egg with vanilla & stir into flour mixture till moistened . Spread half batter in prepared pan. Evenly cover with strawberries & rhubarb . Sprinkle a table spoon of remaining batter on top . Crumble reserves topping over batter . Bake for 60 minutes till golden brown , inserted in center comes out clean . Let to cool on wire rack . Run knife around edge & remove side . Serve warm or room temperature with cream . 






Linking this post to  Bake Along event hosted by  Joyce of Kitchen Flavours together with Lena of Frozen Wings & Zoe from Bake For Happy Kids . This month’s theme is Fruit Buckle .



My 1 year old rhubarb is growing wild  in our vegetable patch . 





Thursday, July 18, 2013

Nectarine Caramel Cake





This  recipe is selected by Emily from Emily‘S Cooking (Makan2) Foray for our 21th bake of  The Home Bakers (THB) event  hosted by  Joyce from Kitchen Flavours .  We’re currently baking from Lou Sheibert Pappas’s cookbook , Coffee Cakes . This recipe calls for plum but I’ve used nectarine instead . It’s an easy recipe  & yet tasty with  streusel topping .  A spicy cake with seasonal fruits , great for breakfast on a hot summer day . For the full recipe , please hop over to Emily & more delicious bake of this cake from all the member of THB , HERE 





I've topped with slices of nectarines with  streusel & chopped almonds .





Tuesday, July 2, 2013

Pot Au Chocolat with Cinnamon Cream Dessert ( Curtis Stone)








Pot au chocolat with cinnamon cream dessert
Adapted from Curtis Stone

Ingredients :
2 cups milk
500g dark chocolate (chopped onto pieces)
6 egg yolks
¼ tsp  salt
2 tsp Vanilla extract

For cinnamon cream
1 cup of thickened  cream
1 Tsp ground cinnamon

Directions:

1)      Warm milk in a sauce pan without bring it to the boil . Add in chocolate pieces & stir till well combined .
2)      Beat lightly the egg yolks . Gently & slowly pour in hot chocolate mixture ladel by ladel & keep on whisking .  Add all the chocolate mixture & whisck well . Pour mixture in glasses .  Place in the fridge for 20 mins & then only cover with foil . Place them back in the fridge for at least 2 hours .
3)      For cinnamon cream : combine cream with cinnamon & whisk till slightly thickened . Top the cream on pot au chocolat. It’s advisable to leave the pot au chocolate comes to  room temperature before serving . Garnish with fresh fruits or some shaved chocolate! Click HERE to watch the full recipe with Curtis Stone .




Bon Appetit


 

Submitting this post to Cook Like A Star  event & this month’s feature star is the good looking Aussie chef - Curtis Stone . This event is hosted by  Zoe from BakeFor Happy Kids & co hosting with  Baby Sumo of Eat Your Heart Out together with  Grace  from  Life Can Be Simple