Saturday, August 30, 2014

Apple Tart Fine – Tarte fine aux pommes (Gordon Ramsay)




A favourite of our family , this classic French dessert - Tarte fine aux pommes or Apple Tart Fine . I’ve came across this version of Gordon Ramsay on YouTube . A perfect dessert that is so easy to put together with only few ingredients & ready within minutes . Usually I’ll add some ground cinnamon for the topping together with light brown sugar before baking it instead of using a blow torch to caramelized the apples .  But nevertheless this version of Gordon Ramsay were really delicious especially with ice-cream …. YUM !

.***  By the way , I’ll be hosting next month’s Little Thumbs Up event & my theme is APPLE .  This event is hosted by Bake For Happy Kids &  My Favourite Little DIY . So do stay tune to my next post & join the fun linking party which will begin on  2nd September . 







Apple  Tart Fine – Tarte fine aux pommes (Gordon Ramsay)
Adapted from HERE

Ingredients :
 Puff pastry
2 large apples (cored, peeled & finely sliced) I’ve used Granny Smith apples
1 tbsp melted butter
Sugar
Icing sugar
Ice-cream

Method :

1)      Preheat oven to 190°C . Cut the puff pastry into a 20 cm circle  & place it on lined baking tray .

2)      Place sliced apples over the puff pastry by layering them . Brush melted butter over the apples & sprinkle with sugar . Bake till apple turned lightly brown for about 20 to 25 mins .



3)      Remove from oven & sprinkle icing sugar over the tart . Using blow torch to caramelized the apples . Served with ice-cream of your choice . YUM

***To watch how Gordon Ramsay make this tart HERE








Wednesday, August 27, 2014

Plum Blossom




I've adapted this recipe from Alan Ooi's cookbook - Mooncake Sonata but not sure if this pastry is considered as mooncake or not . Anyway , we love this flaky cake with homemade red bean filling . I really enjoyed making this mini floral pastries . Hopefully I've more time to make some mooncakes for the Mid- Autumn Festival which falls on September 8th this year .



Submitting this post to Cook -Your -Book # 15 organized by Kitchen Flavours . I’m also linking this post to Little Thumbs Up event organized by Bake For Happy Kids & My Little Favourite D I Y . This month’s host is Domestic Goddess Wannabe & her theme is FLOUR .   I’ll be hosting next month’s Little Thumbs Up event & my theme is APPLE .  So do join in the fun & share some of your favourite apple recipes with us .




 Plum Bossom Mooncake
Red bean filling adapted from My Style Of Recipes

Indgredients :
(A) Water Dough
160g flour
25g icing sugar
50g magarine
75 ml water

(B) Oil Dough
110g flour
70g shortening

(Filling) 300g red bean paste (recipe HERE
1 egg yolk( for glazing)
Some black sesame

 Method:

1)      Water Dough : Mix ingredients A till well combined . Set aside for 10 mins. Then divide the dough into 10 portions about 30g each & form into balls.

2)      Oil Dough : Mix indredients B  till well combined . Divide the dough into 10 portions about 18g each & form into balls.





3)      Flatten the water dough & place oil dough in the center . Wrap both dough together to form into ball . Using a rolling pin, roll the dough flat & then roll it up like Swiss Roll . Repeat for the rest of the dough .




4)      Then  roll flat again with a rolling pin & roll back up again to form Swiss Roll . Set aside for 10 mins
 .



5)      With a rolling pin, roll flat a portion of dough & wrap red bean paste filling (30g / portion ) Seal the dough by pinching the it securely . Form it into a ball & flatten it  . Cut 5 to 6 ‘petal’ on the dough with scissor & draw a line at each petal with a plastic knife . Brush on egg yolk & sprinkle with some black sesame seeds as shown .  Bake in preheated oven at 190°C for 20 mins or till golden brown .










Sunday, August 17, 2014

North African Egg (Gordon Ramsay)




This is one of our favorite summer weekend brunch , Gordon Ramsay's North African Eggs .  Easy & so flavourful with seasonal juicy tomatoes & capsicums .  I've added 1/4 tsp of chilli powder to make it even more spicier as we love hot spicy food !  Goes great with Basmati rice & salads .... YUM !



Linking this post to Cook Like A Star – Cook Like Gordon Ramsay event organized by Bake For Happy Kids with Piece Of Cake & Eat Your Heart Out .
Recipe from Gordon Ramsay Ultimate Home Cooking  .  To watch this video HERE

Individual dish

North African Eggs (Gordon Ramsay)

Ingredients for 4
 1 onion, chopped
 2 garlic, finely sliced
1 green , capsicumdiced
1 red capsicum, diced
1 chilli, sliced
4 to 5 tomatoes, diced
1 tsp cumin seed
1/4 tsp chilli powder (optional)
4 eggs
Olive oil
Salt & pepper

Method:

1)      Add olive oil to a hot pan (medium heat), fry chopped onion & peppers . Stir well , then add in garlic , chilli & cook till soften.

2)      Add in chopped tomatoes & cumin seed . Fry till the cumin seeds are fragrant & the tomatoes are soften . Season with salt & pepper .

3)      Make 4 wells in your spicy dish & crack in the eggs in each well . Cover  &  cook for 5 mins on low heat if you like runny egg yolks .  If not let it cook for few more mins till all the eggs are set .  You can also topped with chopped spring onion & freah chopped coriander . Enjoy 



Family Dish 



Tuesday, August 12, 2014

Steamed Black Sesame Butterfly Buns


Gosh! Can't believe that I've neglected my blog for more than 2 months !! Sorry for me MIA  but I was really  busy & lazy at the same time  (more to laziness though) . LOL  Time sure flies & it's about time I get back into track  ! So lets begin with this  lovely butterfly shape chinese steamed buns that I wanted to share with you all today  .  I was quite amazed when I spotted this recipe at Recettes d'un Chinoise's blog .  Finally I've made ... Yeah ! Very pleased with the outcome & so very yummy too . 



Steamed Black Sesame Butterfly Buns

Ingredients yields about 10 buns
150g cake or pastry flour (T45)
2g instant yeast
80 to 90 ml of warm water or warm milk
1 tbsp sugar
1 tbsp ground black sesame
A pinch of salt

Method:

1) In a small bowl add warm water & yeast . Stir well to dissolve & let stand till foamy for about 10 to 15 mins .

2) In a  mixing bowl combine flour ,sugar, the salt . Gradually stir in yeast mixture to make a soft smooth dough . Divide the dough into 2 portion & add ground sesame in one of the portion . Knead till well combined . Place in a greased  bowl & cover with damp tea towel or plastic wrap. Let it rise in a warm room till it doubled in size , about 1 hours.

3) On a clean surface , roll both dough into  rectangles, one overlaying the other.
Roll up them up together to form a  a swiss roll &  leave 1-2 cm edge at the end, this will make the antennae of the butterfly (as shown in the picture below) .


4) Cut the roll into 1 cm thick slices . To make the butterfly form, joined or stick  2 slices together as shown below . 


5) Using a chopstick or a skewer to pinch the center to form a butterfly .   Repeat with the remaining dough   & cover with tea towels or plastic wrap in a warm room for 20 mins . Steamed them on medium heat for 15 mins . Serve them warm

 Voila! 






** Linking this post to Little Thumbs Up event organized by Bake For Happy Kids & MyLittle Favorite D I Y. This month’s host is Domestic Goddess Wannabe & her theme is FLOUR  .  By the way , I’ll be hosting next month’s Little Thumbs Up event & my theme is APPLE .  So do join in the fun & share some of your favourite apple recipes with us .