Light Chocolate Mousse

The recipe is from Baking Bites.

Ingredients (serves 6)
1/2 cup boiling water
2 teaspoons powdered gelatine
2 tablespoons cocoa powder
4 eggs, separated
1/3 cup caster sugar

Method
1. Combine water and gelatine in a jug. Whisk with a fork until gelatine has completely dissolved. Stir in 1 1/2 tablespoons cocoa. Set aside to cool for 10 minutes.

2. Using an electric mixer, beat eggwhites in a large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating until meringue is thick and glossy. With mixer on high speed, add egg yolks, 1 at a time, beating well after each addition.

3. Slowly pour gelatine mixture into egg mixture (make sure mixtures are both at the same temperature before you combine them), beating constantly until well combined. Spoon mixture into 6 serving cups. Refrigerate for 4 hours or until set and chilled. Dust with remaining 2 teaspoons cocoa. Serve.

Notes & tips
When beating eggwhites add a small pinch of cream of tartar. This helps to stabilise the egg, producing a light, fluffy mousse.
Hint: This mousse is delicious served with almond bread.

The Real Crepe Cake

The recipe is from Cream Puffs in Venice.

For the crêpes batter
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups all-purpose flour
7 tbsp. sugar
Pinch salt
vegetable oil

Method
The day before serving the cake, make the crepe batter and the pastry cream. For the batter, cook the butter in a small pan until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.

To make the crepes, bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.

For the vanilla pastry cream
2 cups milk
1 tbsp. vanilla extract
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tbsp. butter

Method
Bring the milk to a boil. Turn off the heat and stir in the vanilla extract then set aside for 10 minutes. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.

In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.

To assemble the cake
2 cups heavy cream
1 tablespoon sugar
3 tablespoons Kirsch
icing sugar (optional)

Method
Whip the heavy cream with the tablespoon sugar and the Kirsch. It won’t hold stiff peaks but that’s okay. Fold it into the pastry cream.

Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar. Slice like a cake.

Coconut Cake

The recipe is from Cream Puffs in Venice.

For the crust
1 cup butter (2 sticks), cold and cut into small cubes
1-3/4 cups sugar
4 eggs
1 tbsp. vanilla extract
3/4 tsp. salt
1 tbsp. baking powder
3 cups sifted cake flour
1-1/2 cups coconut milk

Method
Preheat the oven to 350 degrees F. and grease two 9-inch pans. Line the bottoms of the pan with parchment paper and then grease the parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar at high speed. Mix until the butter is light and fluffy (3 to 5 minutes).

Turn the mixer to low speed and add the eggs one at a time, making sure to scrape down the sides of the bowl after each addition.

Add the vanilla extract and mix well.

Combine the dry ingredients (salt, baking powder and flour) and add to the butter/egg mixture in two additions, alternating with the coconut milk. Be sure to scrape down the sides of the bowl after each addition.

Divide the batter between the two pans and bake for 25 minutes to 30 minutes or until a cake tester comes out clean when inserted in the centre of the cake.

Let the cakes cool in the pan for 10 to 15 minutes before unmolding them and peeling off the parchment paper. Let the cakes cool completely before filling them. If you make the cakes the day before assembling the cake, wrap them in plastic wrap and store at room temperature.

For the coconut pastry cream:
1 cup half-and-half
1 cup coconut milk
1 tbsp. vanilla extract
4 egg yolks
1/2 cup sugar
1/2 cup cornstarch
1-1/2 cups sweetened shredded coconut
2 cups heavy cream

Method
In a saucepan, combine the half-and-half and the coconut milk and heat on high until the mixture is just about to boil. Turn off the heat and stir in the vanilla extract. Let the mixture sit for about 10 minutes.

In a large bowl, combine the egg yolks, the cornstarch and the sugar. Whisk until well combined and the eggs are pale yellow (about 3 or 4 minutes).

Dribble in a few drops of the milk mixture and whisk. Continue dribbling in a bit of milk (don’t add it all at once or you may cook the egg yolks) and whisking. Once you’ve added about half of the milk, you can then add the rest in a steady stream, whisking all the time.

Return the milk/egg mixture to the saucepan and cook over medium-high heat (whisking constantly) until the mixture becomes very thick. This should take about 5 minutes or so. You’ll know it’s ready when the mixture bubbles and you can see the bottom of the pan as you drag the whisk through it. Remove from the heat and stir in the shredded coconut.

Pour the pastry cream into a bowl and cover with plastic wrap (the plastic wrap should touch the surface of the cream to prevent a skin from forming). Refrigerate overnight.

When you’re ready to fill the cakes, whip two cups of heavy cream until stiff peaks form. Fold the cream into the cold pastry cream until combined.

For the buttercream
2 cups half-and-half
1 egg yolk
3 tbsp. cornstarch
1 pound unsalted butter (2 cups), at room temperature
3/4 cup sugar
1/4 tsp. salt
1 tbsp. vanilla extract

Method
Combine the half-and-half, the egg yolk and the cornstarch in a saucepan. Cook over medium-high heat, whisking constantly to ensure that it’s smooth. When it comes to a boil it will thicken considerably. Remove from the heat and pass it through a sieve. Refrigerate for two hours.

After two hours, combine the butter and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on high speed for 10 minutes, stopping every once and awhile to scrape down the sides of the bowl. After 10 minutes, the mixture will be almost white in colour and very light and fluffy.

Add the salt and mix.

With the speed on low, add the cold half-and-half mixture, scraping down the sides of the bowl to ensure it’s well incorporated.

Add the vanilla extract and mix.

Use the buttercream right away.

To assemble the cake

2 cups sweetened shredded coconut, toasted

Split the two 9-inch cakes in half so that you have four layers.

Place one layer, cut side up, on a cake plate or cake cardboard. Spread about half a cup of coconut pastry cream on the cake layer. Leave about half an inch border all the way around to ensure the pastry cream doesn’t leak out.

Top with a second layer of cake, and once again spread about half a cup of pastry cream on the layer.

Top with a third layer and repeat with the pastry cream.

Top with the final layer and press down to ensure that the cake is firmly in place. At this point I like to refrigerate the cake for about half an hour to give the pastry cream a chance to settle and firm up a bit. I usually make the buttercream while the cake is in the refrigerator.

Remove the cake from the refrigerator and begin icing. There are many different opinions on how to ice a cake. The way I like to do it is to spread a thin layer of icing on the top and the sides of the cake. Don’t worry if you pick up cake crumbs. Once you’ve done this, put the cake back into the refrigerator for about half an hour to firm up the buttercream.

Remove the cake from the refrigerator and this time, add a nice thick layer of buttercream all around. Begin by putting a cup or so of icing on the top of the cake. Spread it evenly across pushing the buttercream all the way to the edges. Once it’s even on top, begin pushing the buttercream at the edges down the sides of the cake, adding more buttercream as needed. Once you’re done, smooth the sides of the cake as best you can. Even out the edges of the cake by placing your icing spatula flat on the edge and smoothly sliding it towards the centre of the cake. This should give you a nice edge all the way around.

Place the cake in the refrigerator for about ten minutes. Remove the cake and carefully apply the toasted shredded coconut all around the sides of the cake and on the top of the cake if you wish. If you have any extra buttercream, feel free to pipe a decorative design on the cake.

Refrigerate the cake for at least 3 or 4 hours before serving.

Blueberry Cheesecake

The recipe is from Cream Puffs in Venice.

For the crust
2 cups shortbread crumbs (about 20 to 25 shortbread cookies finely crushed)
6 tbsp. unsalted butter, melted
Generously butter a 9-inch springform pan.
Combine the shortbread crumbs and the butter in a bowl and mix well.
Pack the crumbs into the pan, making sure to spread them about a quarter of the way up the sides of the pan. Place the crust in the refrigerator while you prepare the filling.

For the filling
3 8-ounce packages cream cheese, at room temperature
3/4 cup sugar
3 large eggs
1 large egg yolk
1/2 cup heavy cream
2 tbsp. finely grated lemon zest
1/2 cup fresh lemon juice
2 tbsp. all-purpose flour
2 tbsp. vanilla extract
1/2 tsp. salt
2 cups ripe blueberries

Method
1. Preheat the oven to 450°F.

2. Combine the cream cheese and the sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix at medium speed until smooth and fluffy (4 to 5 minutes).

3. Beat the eggs and the yolk in one at a time making sure to scrape down the sides of the bowl occasionally.

4. Add the heavy cream, the lemon zest and juice, the flour, vanilla and the salt. Mix well.

5. Using a rubber spatula, carefully mix in the blueberries.

6. Pour the filling into the prepared pan. Place the pan in the oven for 15 minutes.

7. Lower the oven temperature to 200 degrees F. and bake for an hour. Once done, turn off the oven and open the door slightly. Leave the cheesecake in the oven for 45 minutes.

8. Remove the cheesecake and let it cool completely on a wire rack. Once cool, refrigerate the cheesecake overnight (or for about 8 hours) before serving.

9. Serve the cheesecake with a fruit sauce like raspberry curd.

Strawberry Mirror Cake

The photo is from Cream Puffs in Venice and the recipe is from Culinary Concoctions. Cream Puff has detailed explaination of how she made it wonderfully. I like the photo too. Hence, it all drools here. Hope she don''t mind.

Ingredients
3 eggs
3 egg yolks
¾ cup sugar
1 tsp vanilla extract
3 egg whites
1/8 tsp cream of tartar
2 TBSP sugar
2/3 cup sifted cake flour
½ cup water
1/3 cups sugar
2 TBSP kirsch or strawberry liqueur

Strawberry Bavarian Cream
2 ½ TBSP unflavored gelatin
1 ½ cups strained strawberry puree(1 ½ baskets)
5 egg yolks
2/3 cup sugar
1 ½ cups milk
1 TBSP lemon juice
several drops of red food coloring
1 ¾ cups whipping cream

Strawberry Mirror
1 tsp lemon juice
1 TBSP kirsch
1 TBSP water
1 TBSP unflavored gelatin
Few drops of red food coloring

Strawberry Juice
1 ½ pints of strawberries(18 oz)
¾ cup sugar
¾ cup water

Method
1. Preheat oven to 450F. Butter and flour the sides of an 11-by-17 inch jelly roll pan(rimmed baking sheet). Line bottom of pan with a sheet of parchment paper cut to fit bottom pan exactly.

2. Beat eggs, egg yolks and ¾ cup sugar together in a medium bowl until thick and light. Beat in the vanilla.

3. In a separate bowl, beat the egg whites until foamy, ad cream of tartar and beat until whites begin to form peaks. Add the 2 TBSP sugar and beat until the whites hold stiff, glossy peaks(do not over beat).

4. Sift flour over the egg yolk mixture and fold in . Stir in one fourth of the whites. Then carefully fold in the remaining whites.

5. Spread batter evenly in pan. Bake until light brown and springy to touch(7 to 10 minutes). Cool in pan 5 minutes. Run a knife along edge to loosen. Invert cake tin to cut out 8 ¼ inch circles of cake. Wrap the cake layers, separated with waxed paper, and set aside. Cake may be frozen at this point.

6. To make soaking syrup: Combine water and the 1/3 cup sugar in saucepan; bring to a boil to dissolve sugar. Cool to room temperature; flavor with liqueur. Set aside or refrigerate in glass jar until ready to use.

7. To assemble cake: Brush sides of 10-inch springform pan lightly with flavorless salad oil or almond oil. Cut out a cardboard circle that is exactly the same size as the bottom inside of the pan; cover cardboard with aluminum foil and fit into bottom of pan. Center one layer of the cake bottom of pan. Brush the cake with some of the soaking syrup to just moisten(not drench) the cake; set aside.

8. Prepare Strawberry Bavarian Cream. Immediately pour about half of the Bavarian Cream over the first layer of cake in the pan. Set the next layer of cake on top of the cream. Pour remaining Bavarian Cream over cake and smooth top of the cream with spatula. Refrigerate until the cream sets(1 to 2 hours).

9. Prepare the Strawberry Mirror.

10. To serve: Wrap a hot towel around the outside of springform pan for a few minutes. Run a small sharp knife tip around the edge of the Strawberry Mirror to separate it form the sides of pan. Mirror will tear when sides are unlatched if it is stuck at ANY point. Slowly unlatch the pan and slide it off the cake. Slice cake in wedges and serve in upright slices.
Prep Work

Strawberry Bavarian Cream
1. Sprinkle the gelatin over the strawberry puree in a small bowl and set aside until spongy.

2. Combine egg yolks and sugar in a bowl’ beat until light. Bring milk to a boil in sauce pan. Pour hot milk into yolk mixture ans stir with a wooden spoon(it doesn’t say so but I would temper the egg mixture first to be safe). Return this mixture to the saucepan and cook over medium heat, stirring constantly, until your finger leaves a clear trail in sauce when drawn across the back of the spoon.(Do not boil or mixture will curdle.) Immediately remove from heat and stir in softened gelatin mixture. Pour into a stainless steel bowl places over a bowl of ice water. Stir in lemon juice and a few drops of red food coloring. Cool over ice water, stirring occasionally, until mixture thickens to the consistency of softly whipped cream.

3. White gelatin mixture is cooling, whip the whipping cream until it holds soft peaks. When the gelatin mixture resembles softly whipped cream, fold the whipped cream into the gelatin mixture.

Strawberry Mirror
1.Prepare strawberry juice.
2.Place lemon juice, kirsch, and water in a small bowl. Sprinkle gelatin over this mixture; set aside until spongy and soft.
3.Measure 1 ½ cups Strawberry juice into a small saucepan and bring to a simmer; pour over gelatin mixture and stir to dissolve gelatin. Tint to desired color with red food coloring. Place bowl over bowl of ice water and stir occasionally until the mixture is syrupy and just beings to thicken(do not let jell); remove from ice water.
4.When mixture is syrupy, pour a 1/16-inch layer over the top of cake. Refrigerate until set.

Strawberry Juice
Wash and hull strawberries; coarsely chop. Place strawberries in saucepan; crush to start juices flowing. Place over low heat; add sugar and water; simmer slowly 10 minutes. Pour juice and pulp through damp jelly bag or cheesecloth-lined colander and drain into a bowl for 15 minutes(Do not press down on fruit).

Mashed Potato With Roasted Capsicum & Olives

Ingredients
1 red capsicum
1kg russet or all purpose potatoes
100g pitted black olives, chopped
4 cloves garlic, chopped
100ml olive oil
8 leaves sweet basil
salt and pepper to taste

Method
1. Roast the capsicum in the oven at 200°C until the skin is blackened. Remove and place in a plastic container. Cover with lid and allow to cool before peeling away the skin. Chop roughly.

2. Boil potatoes until cooked. While still hot, peel and masj roughly with a fork. Add the chopped capsicum, olives and garlic. Add the oil in a steady steam as you mash the potato. Tear up the basil leaves and add to the mash. Season to taste with salt and pepper.

3. Alternatively you can roast or bake the potatoes instead of boiling. Pierce potatoes with fork before baking to allow steam to escape and prevent splitting.

Chicken In Creamy Mushroom Sauce

Ingredients
2 tablespoons cooking oil
600g chicken fillet
50g butter
20 fresh button mushrooms, sliced
2 shallots, chopped finely
100ml white wine (optional)
200ml reduced brown stock
50ml UHT cream
2 sprigs tarragon
salt and freshly-ground black pepper to taste

Method
1. Heat the oil in a non-stick frying pan. When it starts to smoke, add the chicken fillet ina single layer and panfry until browned on both sides, but not fully cooked. Remove from pan.

2. Add butter to the oil remaining in the pan sautè the mushrooms over high heat until golden brown. Reduce the heat and add the shallots. Cook until shallots are translucent and add the wine. Simmer until the wine has almost evaporated. Add the reduced brown stock and simmer for 5 mins before adding cream. Bring to a boil and add the terragon.

3. Season to taste with salt and black pepper. Return the chicken to the pan and complete the cooking.

4. Serve with cooked pasta, steamed potatoes or rice.

Garlic Butter Fish & Pasta Bake

Ingredients
1 packet short pasta, cooked till slightly overdone (about 3 mins more than the packet instructions)
1 tin cream pf seafood soup
400ml cream or milk
4 dory fish fillets, cut in half, lengthways
10 tbs ready made garlic butter
lemon wedges and chopped parsley for garnishing

Method
1. Mix cooked pasta with tinned soup and cream or milk and transfer into a casserole dish.

2. Spread one side of the fish fillets with 1 tbsp of garlic butter each and roll them up. Arrange fish on top of pasta with remaining garlic butter. Bake in a preheated oven at 200°C for 10 mins or until fish is just done and slightly browned.

3. Serve immediately topped with a lemon wedge and chopped parsley.

Easy Tuna Pie

Ingredients
2 tins tuna flakes in oil, drained
1 large onion, chopped
100g mayonnaise
50g frozen mixed vegetables, thawed
800g frozen shortcrust pastry, thawed
a little flour for dusting

Method
1. Mix together tuna, onion, mayonnaise and mixed vegetables and set aside.

2. Divide pastry in half and roll out to 3mm thickness. Line a 23cm greased pie dish with half the pastry. Fill with tuna mixture and cover pie with the other half of the pastry.

3. Prick the top witha fork and bake in a preheated oven at 180°C for 20 mins or until golden brown.

ChocoNut Tart

Ingredients
200g dark cooking chocolate
100ml whipping cream
1 ready made 7 inch pie shell
1 packet roasted mixed nuts

Method
1. Combine chocolate and cream in a bowl and melt in microwave for 1 minute. Stir till mixture is smooth and well combined.

2. Pour chocolate mixture into pie shell and top with nuts. Chill to set and serve.

Dhal Curry

Ingredients
180g gram (also known as channa) dhal, washed and drained
3 cloves garlic, peeled and crushed
½ teaspoon turmeric powder
2 tablespoons oil
1.5 litre water

1 big round brinjal, cut into wedges
1 carrot, cubed
1 big potato, cubed
125ml tamarind juice, made from 20g tarmarind pulp
2 tomatoes, cut into wedges

Aromatic Garnish
3 tablespoons oil
2 big onions, sliced thinly
3 dried chillies, soaked and snipped
1 teaspoon cumin
1 sprig curry leaf
½ teaspoon asafoetida powder
2 slices ginger

Method
1. Combine the dhal, garlic, turmeric powder, oil and water in an unglazed clay pot or other pot and bring to boil.

2. Lower heat and simmer until dhal is soft. Add brinjal, carrot and potato. Simmer until the vegetables are cooked.

3. Add the tomatoes, stir in the tamarind juice and season to taste with salt. Keep curry on a low simmer.

To Prepare Aromatic Garnish
1. Heat the oil in a pan; over medium heat, fry the onions, dried chillies, mustard seeds, cumin and curry leaves until the onions are soft and browned. Remove from heat and add to the simmering dhal.

2. Add the asafoetida and ginger, mix well and bring to boil once more before taking it off the heat. (The asafoetida can also be added to the oil when frying the aromatic garnish to give an onion-like taste).

3. The last two ingredients also aid digestion, helping to counter a feeling of bloatedness and flatulence, side effects of consumin beans and pulses.

Nyonya Chicken Curry

Ground Ingredients
10 shallots
1 clove garlic
2 candlenuts

4-5 tablespoons vegetable oil
2 stalks lemongrass, bruised (optional)
2 star anise
50g nyonnya curry powder (refer to recipe above), mixed with ½ cup water

750-800g meaty chicken pieces with bones
2 sprigs curry leaves
500ml water
2 potatoes, peeled and cut into wedges
125ml thick coconut milk (from ½ coconut)
salt to taste

Method
1. Pound or grind the shallots, garlic and candlenuts to a smooth paste.

2. Heat the oil in a wok or roomy saucepan, add the lemongrass and star anise and fry over low heat for 5 seconds. Add the shallot paste and fry, stirring continously, until fragrant and oil starts to separate.

3. Mix the curry powder with enough water to form a thick paste - about 125ml - add this to the wok. Stir fry for 5-10 minutes or until curry paste is fragrant.

4. Add the chicken, curry leaves and water; simmer for 10 minutes. Add potatoes and simmer until potatoes are tender. Add coconut milk, season to taste with salt and bring curry back to a boil before turning off the heat.

5. Serve with steamed white rice, nasi kunyit, any type of bread or even noodles.

Note : The taste improves if kept overnight (refrigerated); heat before serving.