Sunday, June 21, 2015

Green Tea Ice Cream































The weather was unbearably hot and humid . I made Green Tea Ice Cream ...it is the best dessert to serve after a meal..whether it is lunch or dinner .  

We love green tea so no problem with the green tea flavoured ice cream. If you are a green tea lover then you will most probably love this ice cream too.  To make this ice cream you need to get the green tea powder from Japan . They are more fragrant and will make your green tea ice cream yummilicious, just the fragrance will be enough to make you yearn for another scoop !




























The fragrance of the green tea powder
makes you yearn for another scoop :))




























The hot and humid weather makes the ice cream
melts fast


Green Tea Ice Cream

Ingredients:

1.5 cups milk
4 egg yolks
9 tbsp sugar
1.5 cups heavy cream
2.5 tbsp maccha green tea powder
6 tbsp hot water

Method:

Mix hot water and green tea powder together in a bowl and set aside. Lightly whisk egg yolks in a pan. Add sugar in the pan and mix well. Gradually add milk in the pan and mix well. Put the pan on low heat and heat the mixture, stirring constantly.

When the mixture is thickened, remove the pan from the heat. Soak the bottom of the pan in ice water and cool the mixture. Add green tea in the egg mixture and mix well, cooling in ice water. Add whipped heavy cream in the mixture and stir gently. Pour the mixture in an ice cream maker and freeze, following instructions of the ice cream maker. Or, pour the mixture in a container and freeze, stirring the ice cream a few times if not using an ice cream maker.


Enjoy :)


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A New Guitar For Our Cell Group

Our cell group song leader is looking for a new guitar. He plays well and we look his song leading. Wild Boar told him that he can get very good ones from Fender guitar center  as they are renowned manufacturers of guitars. Fender was founded in 1946 and has touched every genre of music worldwide . Their guitars are sought by beginners and hobbyists to world renowed artists. Fender instruments are universally acclaimed as design classics.  We logged in to their websites and our cg song leader is impressed and will soon make an online purchase.  Geez, soon we will have a new guitar and I am sure our worship session will be better than now :)


Friday, May 15, 2015

Mozzarella And Ham Stromboli


























A stromboli - a rolled pizza - is named for the volcanic island of Stromboli because of the way the cheese bubbles out of the base during baking.  And today , I am sharing with you a simple and delicious mozzarella & ham stromboli that will either have you craving for it or  instill in you the urge to make them yourself. I have been wanting to try this when I feasted my eyes on them from my 500 pizzas & flatbreads book. Drool all you want BUT please not salivate all over your keyboard.......the top one is the mozzarella & ham stromboli , the bottom is meat floss & ham ....


























Wild Boar was smiling when he see me kneading the dough.  Salivating most probably... heehee...I love to see his expression each time he see me working out in the kitchen. For he knows something good will be served to him soon. Though at times, he will grumbles , I spent too much time in the kitchen. 


























this delectable stromboli is a keeper for sure....



simple and easy to make stromboli


























meat floss  & ham stromboli 






mozzarella & ham stromboli


























a good item for kids parties and afternoon snacks


























meat floss and ham - a great combo




Mozazrella & Ham Stromboli - adapted from 500 pizzas & flatbreads

1 recipe basic calzone dough - refer below for the recipe
450 gm grated mozzarella
225 gm ham, thinly sliced
30 ml unsalted butter melted
30 ml finely grated parmesan cheese

Preheat oven to 190 C (375F/ Gas Mark 5 )  Knock back the dough. using a sharp knife divide it into 2 equal pieces. Shape each into a ball and roll out into two 36cm (14in) X 30 cm (12in) rectangles.

Spread half the grated mozzarella over the first rectangle, leaving a 1 cm (1/2 in ) border. Top with a layer of half the ham slices. Starting from the long edge, roll tightly to form a long cylinder. Pinch seam to seal and fold ends under. Repeat process with the second ball of dough.

Brush each stromboli with 15ml of melted butter and sprinkle ech with 15 ml of grated parmesan. Place the stromboli on a baking sheet lined with baking paper and bake on the middle rack for 20 to  25 minutes, or until the base is golden brown.

Transfer to a wire rack to cool for 5 minutes. Slice on the diagonal.

Basic calzone dough :

175 gm (6oz) plain flour
200 gm (7 oz ) strong white bread flour
5ml ( 1 tsp ) granulated sugar
10ml ( 2 tsp ) easy-blend dried yeast
5 ml ( 1tsp) salt
22 ml (1.5 tbsp ) extra-virgin olive oil
225 ml( 8fl oz) warm water

To prepare the calzone dough, combine flours. Mix 225gm flour with the sugar, yeast, and salt in bowl of standing mixer. Set aside. Combine olive oil and warm water. Using paddle attachment, slowly stir thewater and oil into the flour mixture until well combined. Mix in the remaining flour.

Change to dough hook attachment and knead on low for 4 to 5 minutes, until dough cofmes together as a ball and is smooth and elastic. If not using a standing mixer, turn onto a lightly floured surface and knead by hand for about 10 minutes. Place dough in lightly oiled bowl and cover with cling wrap. Set aside for 10 minutes.

When the dough has rested for 10 minutes, knock it back. It is now ready for use.


Enjoy !











Chef Tim Love


Becoming a successful chef is not an easy thing. The job can be very stressful. However, certain jobs can be much more stressful than others. The further you progress in your career as a chef, the more responsibility you will have. This means that you will have more people working under you, and you will need to make more key decisions. That having been said, the chefs that make it to the top of their profession generally have many of the same qualities. It is these qualities that set them apart from all of the chefs that are never able to distinguish themselves. Here are some of the qualities that all great chefs have.

Perseverance

The culinary world is a very tough profession to make it to the top in. The competition is fierce, so people wanting to become successful in this industry need to work extra hard to set themselves apart from their competition. Even the best chefs often take a long time to establish a name for themselves, so it is important for all chefs to never give up in the early stages of their careers when things may not be going well. The great chefs have a knack for persevering and overcoming their toughest challenges.

Enthusiasm

The great chefs are people who can't wait to get in the kitchen and start cooking. They live for their job. Their enthusiasm for their job is infectious, causing it to rub off on the people around them. These are people who were born to be chefs. They could not imagine doing anything else for a living. This enthusiasm for what they do pushes them forward, enabling them to succeed at nearly everything they do. It is not hard to understand why enthusiastic chefs like Tim Love tend to be more successful in the industry.

Business savvy

A large part of being a successful chef has absolutely nothing to do with cooking. You also need a high business acumen to be able to crunch numbers and be able to make key financial decisions. For example, you need to be able to tell the difference between a good and bad location if you are opening a restaurant. You need to be able to negotiate with your various suppliers and avoid paying rent that is overly high. You must also learn how to master the hiring process. Hiring the wrong people will be disastrous for any restaurant. 

Monday, May 11, 2015

Irish Cream Liqueur Ice Cream With Chocolate Shavings




























I have some chocolates in the fridge and I have to use them up fast coz their expiry dates are quite close and most of the time uses them for cakes only , I put on my thinking cap and … I have an idea ! Why not use them for ice cream ???  Why not use Kieran’s Irish Cream Liqueur Ice Cream recipe and juz add in the magic chocolate shavings for extra flavor ? Yup, I did just that and it turned out great. I reduced the sugar by half coz the bailey is sweet itself and the chocolate shavings will make it even sweeter .  I added in the chocolate shavings only on the last final whipping.

Needless for me to enlighten you how wonderful and yummilicious every mouthful was. I absolutely LOVE THIS WONDERFUL homemade ice cream by Kieran. Fantastic!!! You get to taste the bailey sweetness and also at the same time , get to taste the chocolatey shavings.....SINFULLY DELICIOUS!




Irish Cream Liqueur Ice-Cream With Chocolate Shavings

Ingredients:

1 cup Sugar ( I use 1/2 cup)
5 Egg Yolks
1 3/8 Cups Cream
1 1/8 Cups Milk
2Tablespoons Irish Cream Liqueur (we suggest Baileys, and you can add a bit more if you want, but if you add too much, the ice cream will be very soft and melt quickly...)
Chocolate shavings - 1/2cup

Method:

1. Beat the sugar and egg yolks together until thick and pale yellow.
2 . Bring the milk to a simmer. Remove from the heat.
3. Beat the milk into the eggs and sugar in a slow stream.
4. Pour the mixture back into pan and place over low heat.
5. Stir until the custard thickens (around 60C).
6. Allow the custard to cool.
7. Mix in the cream and the liqueur, beating for one minute. Add in the chocolate shavings last.
( If without ice machine, add in on the last final whipping)
8. Freeze using a domestic ice cream machine, or cover and place in the freezer.


Notes: 1. Make sure you add the liqueur when the mixture is cool, or the alcohol will evaporate.
2. To pasteurise the eggs, heat the custard to 73C and keep at that temperature for three minutes. Use a cooking thermometer, though, and keep stirring! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.



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Short Prom Dresses

There are many online boutique/ store selling ready made clothes. I am amazed by how beautiful the clothes designs are suitable for ladies from teens to middle ages. For the younger generation, they can choose from the range of beautiful Short Prom Dresses under the category Prom Dresses UK which are specially designed for the young girls.  If my gal were to know about this website, she will go gaga over the dresses and I know she will surely pick a few for the forthcoming wedding of her one and only brother :)  He and his fiancee have planned their garden wedding for this coming June and they are just as excited as we are. Praying for fine weather and that things goes smoothly for the coming event.

Anyway, I will have to let her know about this website sooner or later as I know she has to get her dresses for the garden wedding.  I wish I can turn back the clock and be a younger person so that I can wear those clothes too.  But alas for me, I have to send to my tailor to make according to my desired designs for the above middle age group...hahaha is there such thing. But just the same, my nieces and my gal would go crazy choosing the clothes from here. My nieces are online shopping addicts and I know they will be squabbling over choosing the same designs if I know them for they have the same taste.  Girls are really can be quite different at their teen age.  I hope they will not squabble this time especially as the forth coming wedding is just around the corner.  No point fighting over a dress right as there are so many to choose from.  Not neccessary to fight over the same designs..right?

There are many beautiful gowns for not just wedding dinners but office dinner functions too.  They are just too beautiful for words.  All are at affordable prices and I am happy , my gal can have savings if she were to buy online from Prom Dresses UK . 


Wednesday, May 6, 2015

Matcha Bun























Whoa...it's been a long time since the last time I baked buns. And the bun baking craze is back again..I can feel it in my bones...the hands are itching to knead and at the same time massage my knuckles :p Well, actually I just wanted to finish up my matcha powder. I have not been making ice cream too for quite a while now, come to think of it , haha too much cream not good for my arteries and heart and my waistline of course.... yea I can be vain at times like this....going downhill is not fun at all :p shhhhh... I meant 25 going 26 * heehee , see how vain I am when it comes to revealing my age ! Sorry for the digress....back to this bun...I took the same recipe from Cheese & Salami Twist from Dailydelicious just add in the matcha powder....that's it! topped with sunflower seeds to add some nutrient to the buns :)













bun making is a good therapy for me.....
it is so good for the soul 












waiting for it to proof is the best patience testing ever!





















fluffy texture..and boy it smells good...



Match Bun - adapted from Dailydelicious

200 g
Bread Flour
3 g
Instant dried yeast
20 g
Sugar
3 g
Salt
20 g
Unsalted butter (soft)
140 g
whole milk
1/2tsb

topping 
egg wash                                
matcha powder (japan)

sunflower seeds



Method:

Put the flour, the sugar and yeast in a bowl, whisk to combine, add and salt whisk again. Add matcha powder to the milk and whisk it till well incorporated.Pour the milk matcha mixture into the bowl.

Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.

Take the dough out of the bowl and knead, you will see the dough will be elastic after about 2 minutes.

Add the butter and knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough. Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny.

Or you can also try stretching part of the dough, if it can stretch into a thin sheet without breaking, you've kneaded enough.

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).
Take the dough out of the bowl, deflate by touch it lightly. Divide equal portions. Shape into rounds . Leave to proof for another 10 mins.  Egg wash top and sprinkle sunflower seeds as topping

Bake for 10-12 mins or till golden brown in preheated oven 180C



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Digital Keyboard...Portable One For WB?

WB has been kind of into music these days. Asking his best buddy to teach him the simplified chords...hahaha shhhhhh  let out a secret... I see he is still struggling with the cords.  Not easy to teach old dogs new tricks as the saying goes.  So bad of me to say this, really it is even hard for me to remember the cords.  Anyway, given time I suppose we both can at least play some simple songs.  Actually WB wanted to play for our cg meeting when he can play well.  And once he achieved it , he might want to get a new keyboard but for the time being...he is contented with the old one . There are some nice keyboards that is cheap and good. Read Full Review here if you are looking for good and cheap keyboard.  I hope WB is contented with the old one and not trying to get a new portable one for the time being.  There is hardly space for two at the moment :)