Friday, 29 June 2012

Spicy Balsamic Strawberries

It was easy to get carried away picking fruits, especially when the fresh, sun-warmed and luscious strawberries were just begging and teasing us to be picked.
By the end of day, we ended up with a couple of kilos and more.

It seems rather a waste to turn these fresh strawberries into jam since good homemade jams are readily and easily available in most farm shops and delicatessen. Turning them into cakes or puddings may only make me regret eating something so rich.

But here is my favourite way of dishing this fruit and still maintain its freshness.
And I must add, I do find them highly addictive and was only able to stop eating them when my tummy aches.

Toss gently hulled and quartered strawberries with some sugar, aceto balsamico, chopped red chillies and a little sea salt.
Leave to macerate for about 1 hour before serving.

Monday, 25 June 2012

Grilled Lobster

Bought a pair of lobsters from a lobster shack by the cove in a small fishing village.
Their flesh were so fresh and sweet that it didn't require a lot of ingredients, plus you don't really want to mask the freshness.

All it needed was salt, a sprinkling of cayenne pepper and a knob of butter.
Served with steaming hot lemon butter rice.

Thursday, 21 June 2012

Whoopsie Daisy

Elsa bakes!!

So it's summer school holidays (yeah, a week and a day ago) and Elsa is at home practically stuck to her computer. In an effort to drag her away from her laptop and back to reality again, I decided to have a baking session in order to teach my daughter the essential baking skills that she kinda lacks at the moment.

Not that it's her fault, she's never had a lot of practice before since she burns almost everything. And no one is allowed to be in my kitchen without me lurking in the corners too.

We decided to make this and see what happens. It turns out, we made quite a lot so we decided that she'd bring them to her movie night with her friends at one of their houses.

Chocolate Whoopie
recipe taken from Bakerella

1 2/3 cups flour
2/3 cup  cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 oz butter, room temperature
4 oz vegetable shortening
1 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup milk

Preheat oven to 170C.
Line baking sheets with parchment paper.
In a bowl, sift together, flour, cocoa, baking soda, and salt.
In another bowl, beat butter, shortening and sugar with a mixer for about 3 minutes.
Add egg and vanilla.
Add half of the flour mixture and half of the milk and mix well. Repeat with remaining flour and milk and mix until combined.
Using a tablespoon, drop batter on baking sheet.
Bake for about 15 minutes each or until pies spring back when pressed gently.
Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.

Wednesday, 20 June 2012

Caramel Kulfi

A super easy dessert - you'll only need these two things to make this incredible and more-ish ice cream,
but, you may, of course, use other brand names

Gently fold the whipped double cream into the caramel

Pour the mixture into containers

it's bowl-licking good

Here's the only rub - you'll have to leave it to set in the freezer for at least 6 hours

Tuesday, 19 June 2012

Pulut Inti

Space capsules?? Shuttlecocks?? Daleks??

Monday, 18 June 2012

Prawn Noodle Soup

Prawn Noodle Soup

300g large, raw, unpeeled prawns
10 dried chilies, soaked in hot water then drained
8 shallots, chopped
3 cloves of garlic, chopped
Vegetable oil
1L chicken stock

Dried rice noodles, soaked in cold water
Morning glory leaves
100g cooked chicken breast, thinly sliced

Peel the prawns, reserving the heads and shells.
Put the chilies, shallots, garlic, sugar, and salt into a food processor and grind until smooth.
Heat oil in a wok. Add the paste and fry for 8 minutes until it becomes thick in consistency.
Add the prawn shells and heads into the paste and fry gently for 5 minutes.
Add the stock and bring to boil and simmer for 15 minute.
Adjust seasoning.
Bring a pan of unsalted water to the boil. Add the noodles to the boiling water and cook for 2 minutes, or until softened - then lift out and drain.
Add the peeled prawns to the stock and simmer for a minute.
To serve, divide the noodles and the morning glory leaves between deep soup bowls and ladle over the hot stock and prawns.
Top each one with some sliced chicken and some fried shallots, if you'd like.

All credits go to: Elsa Hazzim (for phenomenal typing).

Friday, 15 June 2012

Steamed Coconut Sponge Cake

Steamed Coconut Sponge Cake

250g sugar
2 eggs
1 tsp vanilla
1/8 tsp salt
200ml coconut milk
300g self-raising flour
food colourings (optional)

In a bowl, whisk  together sugar and eggs until pale, thick and take on a glossy sheen. Add vanilla.
Sift the flour and salt into the creamy mixture.

Add in coconut milk and fold it in as gentle as possible, making sure there are no lumps of flour left in the mixture.
Divide the mixture into two equal parts and add in your choice of food colouring into each portion, if using.
Fill the mixture into silicone cups and steam over high heat for approximately 15 minutes.