HomeMades

i've moved my stuffs to another homemades. check it out!

i would not post any recipes for these three weeks. i'm in ubud at the moment. been here since may 4th. surely, there are food stuffs i've got from my trip. i'll share with you when i get back.

see you later!

i'm not so sure what triggers me to bake batches of chocolate goodies. i just love chocolate.

the first thing i know that i want chocolate. i want something that i can finally feel satisfaction guaranteed. i need a journey to reach the end.

first i made flourless hazelnut chocolate cakes, which is to me it's so nutty, so deliciously chocolate and sinfully alluring for those who's on diet. it tastes beautifully served with a scoop of chocolate ice cream, dusted with icing sugar and some slices of strawberries. lucky me, i never am in diet. never will (though i didn't consume chocolate, coffee, and ordinary tea when i was pregnant with the two kids--but now, it's all over!).

still need to taste more chocolate, i made a batch of chocolate melting moments, sandwiched with Nutella. satisfied my craving for afternoon tea!

then for the dessert, i made this lovely chocolate-hazelnut pastry, filled with chocolate custard, and topped with thick ganache. garnish with raspberries, scorched almond crumbs and dark chocolate shaves. and i drizzled it with raspberry coulis.

that night, i slept in the chocolate-dreamland... perhaps i was smiling.

my children love pastry. everytime i make spinach quiche or chicken pie, they always pick the pastry first and then if they want it, they'll eat the filling. i thought i'd better give them the pastry without the filling

here's what i came up with.

puff fun

3 sheets frozen flaky pastry

sheet 1: (made 12 straws)
salt
pepper
Parmesan powder
milk for brushing

take one sheet. sprinkle with salt, pepper, and parmesan powder. fold in half. cut into 12 strips. twisted, brush with milk, and bake for about 15 minutes or until golden brown in a hot oven.

sheet 2: (made 12 straws)
brown sugar
cinnamon
mik for brushing

take one sheet. sprinkle with brown sugar and cinnamon. fold in half. cut into 12 strips. twisted, brush with milk, and bake for about 15 minutes or until golden brown in a hot oven.

sheet 3: (made 12 straws)
Nutella
demerara sugar
milk for brushing

take one sheet. spread nutella on one side. fold in half. cut into 12 strips. twisted, brush with milk, sprinkle with demerara sugar, then bake for about 15 minutes or until golden brown in a hot oven.

it is good to store frozen pastry in a freezer. i often find it handy and i can make sort of things from one parcel. i tend not to put the pastry back in the freezer once thawed. i don't like to find them hard and will crack easily when i want to use them.

with the straws, i also came up with apple turnovers. i believe you can find the recipes handy in any good cookbooks. i just made one up myself. for what i need to do is just cook the apple until soft with just a little bit of sugar and water. no need to cover them like we use to do to dried fruits when making sultana cake, for instance. i add a good pinch of cinnamon and nutmeg for flavour and aroma. it's delicious, trust me!

it was one of friends idea to bake this cheesecake mixture in muffin tins. i thought it was briliant as one individual serving can be served as one portion of indulgence. use your favorite topping. i just love to top them with passionfruits as they are growing healthily on our orchard fence.

this recipe is originally from Riana's blog (i think she's got an english version as well).

Ingredients:
200g mascarpone
40g salted butter
100ml fresh cream

40g plain flour sifted together with 40g cornflour

3 egg yolks, whisked together with 1 egg
1 lemon (take all its zest)
1/2 tsp lemon juice
5 egg whites
pinch of salt
115g caster sugar

topping:
1 tsp lemon juice
1 tsp hot water

Directions:
Preheat the oven to 150C. Prepare 9 hole-muffins pan, put the baking paper and brush the sides with shortening.

Bring to just about to boil: mascarpone, butter dan fresh cream, shake the pan to mix the mixture. Remove from the stove and set aside.

Once it's warm, sift the sifted flour and cornflour, mix well, and then mix in the egg yolks mixture, mix well. Add in lemon zest, set aside.

Whisk the egg whites until soft peak forms, add sugar gradually, alternately with lemon juice. Take 1/3 of egg whites and put it in the cream mixture, mix well, then transfer this mixture to the whisked egg whites. Mix well.

Bake au bain marie, for 40-50 menit. Leave the cake in the oven until it's cool. Top with fruits or your favorite topping. Enjoy.