Delicious food ' s recipes

Blue Orchids

2008-05-09T10:05:00.001-07:00

Ingredients :

1/2 oz bourbon whisky
1/4 oz blue curacao
1/4 oz creme de rose
Some cracked ice

Method :

(1) Put cracked ice into a cocktail shaker.
(2) Add the Bourbon whisky, blue curacao & creme
de rose & shake well.
(3) Strain into cocktail glass decorate with a cherry.

Champagne Cup

2008-05-09T09:54:00.000-07:00

Ingredients :

1 qt champagne
2 oz brandy
2 oz grand marnier
2 can soda water
1 can lemonade
Some cracked ice
Some sliced orange, lemon, apple & cucumber

Method :

(1) Put cracked ice into a cocktail shaker.
(2) Add the champagne, brandy, grand marnier, soda
water, lemonade & sliced fruit.
(3) Serve in champagne glass & decorate with a slice
of fruit.

Golden Dream

2008-05-09T09:53:00.001-07:00

Ingredients :

1/2 oz Rye whisky
1/4 oz French vermouth
1/4 oz cointreau
1/3 cup orange juice
Some cracked ice

Method :

(1) Put cracked ice into a cocktail shaker.
(2) Add the Rye whisky, French vermouth, cointreau
& orange juice, stir & serve in cocktail glass.
(3) Decorate with a cherry with small slice orange.

My Fair Lady

2008-05-09T09:51:00.001-07:00

Ingredients :

1/3 oz Gin
1/3 oz Italian vermouth
1/3 oz cointreau
Some cracked ice
Dash of orangebittors

Method :

(1) Put cracked ice into a cocktail shaker.
(2) Add the Gin, Italian vermouth, cointreau & dash
of orangebittors & shake well.
(3) Stir & sieve in cocktail glass & glazed cherry.

Sangria

2008-05-09T09:49:00.000-07:00

Ingredients :

1 Orange
1 Lime
1 Lemon
1 bottle of red wine
4-6 tbsp sugar
4 tbsp Brandy
700 ml soda water/sparking mineral water
Some ice cubes

Method :

(1) Slice the lime & lemon into rounds about 1/4 inch
thick. Remove any pips.
(2) Slice the orange in half & then cut each half into 1/4
inch thick slices, removing any pips. Place all fruit
in a large bowl or jug.
(3) Add the sugar, brandy and wine and stir until well
mixed. If desired, add a bit more sugar to taste.
(4) Refrigerate the mixture for about 1 hour or until
thoroughly chilled. Chill the soda water separately.
Just before serving, pour in the soda water. Pour
over ice into large wine glasses, adding some of the
sliced fruit to each glass & serve immediately.

Remarks :

(1) May also be made with dry white wine.
(2) If Sangria is made more than an hour or two in
advance, the fruit may discolour slightly because of
the red wine. This will not affect the taste, but fresh
fruit may be substituted for serving.

Spanish Lemonade

2008-05-09T09:48:00.001-07:00

Ingredients :

6 Lemons
6 oz sugar
1 litre dry red wine
1 litre dry white wine
Some mint leaves

Method :

(1) Place the sugar in a heavy-based saucepan & peel
the rind carefully from three of lemons using a
sharp serrated knife or a vegetable peeler. Do not
take any of the white pith off with the peel. Squeeze
the lemons for juice & strain them into the saucepan.
(2) Place the saucepan over gentle heat to dissolve the
sugar and stirring occasionally. Set aside to cool
completely.
(3) Slice the remaining lemons about 1/4 inch thick. Mix
all the ingredients together & pour into a large glass
jug. Refrigerate for at least 4 hours or overnight &
stirring occasionally.
(4) Add just the leaves or small springs of mint to the
lemonade, stirring them in well. To serve, pour into
tall glasses over ice.

Remark :

(1) You can use 7 or 8 limes or 3 oranges in place of
the lemons.

Mint Tea w/Fresh Fruit

2008-05-02T06:01:00.000-07:00

Ingredients :

2 tbsp honey
200 ml hot water
150 ml fresh orange juice
1 pack mint tea bag
1 tbsp fresh lemon juice
150 ml fresh pineapple juice
Some ice

Method :

(1) Poach the tea bag in hot water for 3 mins. Take out the tea bag. Cook
down the tea & mix it with honey.
(2) Mix at the juices & sieve. Mix the fresh juice with honey mint tea & fringe.
To serve with ice.

Munch Punch

2008-05-02T06:00:00.001-07:00

Ingredients (12-16 perons) :

2 cans seven-up
1 Green apple (cut inot small pieces)
3/4 lite applice juice
3/2 lite cranberry juice
Some chopped orange peel
Some ginger juice & ice cube

Method :

(1) Put all the ingredients into a bowl.
(2) Add in orange peel & green apple.
(3) Add in ice cube & blend.

Pineapple Drink w/Jelly

2008-05-02T05:59:00.001-07:00

Ingredients (1 cups) :

2 tbsp water
1 tsp pure gelatin
1 Pineapple
Some chilled 7-cup

Method :

(1) Remove the pineapple meat & squeeze to get 250ml juice.
(2) Melt the pure gelatin with hot water underneath. Then, mix with pineaple
juice. Place into a container & fringe for 3 hours until firm.
(3) Cut the pineapple jelly & place in a glass. Pour in 7-cup & serve.

Water Melon w/Lemon Special Drink

2008-05-02T05:57:00.001-07:00

Ingredients :

2 tbsp icing sugar
150 ml lemon juice
200g Water melon (seeded)
Some ice

Method :

(1) Blend the water melon with icing sugar. Sieve it & get the juice only.
(2) Mix the juice with lemon & fringe. To serve with ice.

Honey Dew Melon Yoghurt Special Drink

2008-05-02T05:55:00.000-07:00

Ingredients (2 cups) :

2 tbsp honey
1 tbsp lemon juice
100g Honey dew melon
200 ml yoghurt (plain flavour)
100 ml hi-calcium low fat milk
Some ice

Method :

(1) Place the milk, yogurt lemon juice & ice in a blender & blend until smooth.
(2) Get two 250ml glasses. Put some ice into the glasses. Pour in ingredient (1),
then put some melon on it.

Summer Chocolate

2008-05-02T05:52:00.001-07:00

Ingredients (1 cup) :

50 ml whipped cream
2 tbsp chocolate powder
250 ml hi-calcium low fat milk
Some ice
Some chocolate powder (for decorate)

Method :

(1) Place the chocolate powder, milk & ice in a blender & blend until smooth.
Pour into the chilled glass.
(2) Whisk whipped cream with an electric whisker until stiff. Pour into glass.
Sprinkle with chocolate powder & serve.

Raisin Scones

2008-04-24T02:54:00.000-07:00

Ingredients (16 pieces) :

1/8 cup sugar
1/3 tsp salt
1/2 cup milk
2 Eggs
2 cup self-raising flour
1/4 cup raisins
2 oz butter
18 Strawberry (sliced)
125g Mascarpone cheese
A pinch of cocoa powder

Method :

(1) Sieve self-raising flour & salt into a large container.
Put in butter & cut it into small dices. Mix it with the
flour. Put in raisins.
(2) Beat eggs & mix with milk. Add the mixture into the
above ingredients. Mix well to form a dough.
(3) Knead the dough into 1/2 inch-thick sheet on table.
Cut them into 2 inch (diameter) circle. Cover them
with a cloth and leave for 30 mins for fermentation.
Glaze with butter & bake over high heat (375oC) for
15 mins until done.

Apple Strduel

2008-04-24T02:53:00.001-07:00

Ingredients :

2-3 Apples
1 tbsp butter
2 tbsp dried raisins
6 pcs of fillo pastry
Some icing sugar & corn oil
Seasonings : 2 Eggs
Some cinnamon

Method :

(1) Defrost fillo pastry.
(2) Glaze each sheet of pastry with corn oil.
(3) Peel & decore apple, cut it into small pieces. Put it
into a saucepan & add in butter and some sugar.
Cook it over mild heat until tendered. Put in raisins
to form a filling.
(4) Leave the above filling to cool & then spread it over
the pastry. Wrap into a roll & place it onto a baking
tray. Bake over medium heat for about 10 mins until
slightly golden & crisp.
(5) Cut the above ingredients into pieces. Dredge with
some icing sugar & serve.

Strawberry Pie

2008-04-24T02:49:00.000-07:00

Pastry :

60g Sugar
75g Butter
150g Flour
1 Egg yolk
1/4 tsp baking powder

Cream :

40g Sugar
30g Flour
2 Egg yolks
200 ml milk
1 tsp butter

Decoration :

1 pack strawberry
Some whipped cream

Method :

(1) To make pastry, rub butter & sugar. Add egg yolk,
flour & baking powder. Rub finely as a dough. Freeze
the dough in refrigerator for 1 hour.
(2) Sprinkle some flour on working table, put the dough
on it. Roll as 3 to 4 mm thick with a rolling pin.
(3) Grease the mould with some butter. Roll in the pastry.
Bake in preheated oven (170oC) for 20 mins. when it
is done, take out & cool.
(4) To make filling, put egg yolk, sugar, flour & milk in a
saucepan, bring to the boil over low heat, stir well.
When the mixture becomes creamy, turn off the heat,
blend in butter.
(5) Pour the filling cream in the crust. Garnish the edge
with whipped cream and put some strawberries in the
centre. Serve chilled.

Apple Pastry Roll

2008-04-24T02:47:00.000-07:00

Ingredients :

4 Apples
3 pcs of fillo pastry
50g Sugar
80g Dried fruits
50g Seedless raisins
10g Cinnamon powder
20g Cornflour
Some mixed nuts
Some butter & cinnamon sour cream

Method :

(1) Chop apple into cubes. Mix with sugar, dried fruits,
mixed nuts, seedless raisins, cinnamoon powder &
cornflour as fillings.
(2) Spread some butter on each piece of pastry. Pile 3
pieces up.
(3) Wrap the fillings well with the pastry.
(4) Bake apple pastry roll in an oven at 180oC for 5-8
mins. May serve with some cinnamon & sour cream.

Sweet Apple Pie

2008-04-24T02:43:00.000-07:00

Ingredients :

1/2 pack of frozen shortcrust pastry
2-3 Apples
1/2 cup of sugar
1 Egg
4 oz butter

Method :

(1) Sprinkle some flour or place a piece of cling wrap on
the table. Roll pastry into thin piece. Then divide into
several equal pieces.
(2) Peel & decore apple. Soak in light salt water. Take
out & soak dry. Cut into thin pieces.
(3) Arrange a few pieces of apple in each small baking
tray. Add in 2 tbsp sugar & 1 tbsp butter. Bake over
200oC for 5-7 mins till done & golden brown. Take
outo and cover with another piece of pastry. Brush
some beaten egg on & bake over 190oC for l5-20
mins till done. Transfer onto another plate upside
down. May serve with ice-cream ball.

Honey Almond Slice

2008-04-24T02:41:00.000-07:00

Pastry :

1 cup flour
2 tbsp sugar
1/4 tsp salt
2-3 tbsp water
2 oz butter
1 Egg (beaten)

Ingredients :

1 Egg
1/3 Almond powder
2-3 tbsp hoeny
1-2 tbsp egg white
2-3 tbsp melted butter
Some sugar for dredging

Method :

(1) Sieve flour & salt into a bowl and rub in butter until
breadcmmbs form, stir in sugar and add enough egg
water to mix.
(2) Knead lightly into a dough. Rest for 10 mins. Roll out
into rectangle. Cut into 2.
(3) Mix almond powder, honey and melted butter with
enough egg white to a paste as fillings.
(4) Spread fillings into a piece of pastry, cut strips out of
the other pastry and add line criss-cross over fillings.
Brush with beaten egg & sprinkle with a little sugar.
(5) Cut into small rectangles and arrange on a greased
baking tray. Bake in preheated oven 190oC for 15
mins or until golden.

Fresh Fruit Custard Tart

2008-04-24T02:38:00.000-07:00

Pastry :

40g Icing sugar
1 Egg yolk
180g Plain flour
100g Unsalted butter (at room temperature)

Filings :

40g Sugar
160 ml milk
2 Egg yolk
12g Custard powder
1 tsp Vanila extract
Some fresh fruit

Method :

(1) Beat butter until smooth. Add icing sugar & beat until pale & fluffy. Add egg yolk & mix well.
(2) Add flour & stir well. Knead into a dough. Wrap it with cling wrap & place in fridge for a least 30 mins.
(3) Preheat the oven 180 oC for about 15 mins.
(4) Roll the pastry to 2 mm thickness. Cut it sightly larger than the mould with a small knife. Press into tart
moulds. Punch holes at the bottom. Bake until golden.
(5) For the fillings, boil 100 ml milk & sugar until the sugar dissolved.
(6) Mix the remaining milk with custard powder. Add the egg yolk. Stir in (5). Pour into a pot & cook until thicken. Chill until cool.
(7) Beat the custard until smooth. Put into the tart shell. Serve with fresh fruit.

Apple Muffin

2008-04-24T02:36:00.001-07:00

Ingredients (6 pcs) :

1/8 tsp salt
1/2 Egg
70g Brown sugar
80 ml milk
20g Raisin
1/8 tsp baking soda
1 tsp baking powder
80g Wholewheat flour
80g Plain flour
60 ml vegetable oil
120g Green apple (grated)

Method :

(1) Preheat the oven 180 oC for about 10 mins.
(2) Sieve the flour, baking powder, baking soda & salt. Set aside.
(3) Beat the egg briefly. Mix with milk, vegetable oil, brown sugar & grated
green apple.
(4) Mix the powders into eggs with spatula gently. Stir in the raisin.
(5) Divide the batter among the muffin tin. Bake for about 20 mins. till golden
brown & done. Cool for a while on a cooling rack & serve.

Banana Almond Scone

2008-04-21T05:53:00.001-07:00

Ingredients (15 pcs) :

20g Sugar
120g Plain flour
30g Banana
1 tsp self-raising flour
15 ml milk
40g Soft butter
15g Chopped almond
2 tbsp egg mixture
Some salt

Method :

(1) Mix the flour with self-raising flour & sieve. Then, add in soft butter, sugar, salt, chopped almond &
mashed banana. Mix well to make the dough.
(2) Then, pour in the milk & egg mixture.
(3) Preheat the oven 170 oC. Place the baking paper on the oven tray. Divide the dough into each with
3cm diameter ball. Then, place on the baking paper & squeeze to make the biscuit.
(4) Bake 20-30 mins. Remove & place on the rack to cool down. Ready to serve.

Kalamansi Chiffo Pie

2008-04-21T05:50:00.001-07:00

Ingredients :

4 Shortcrust pastry flan

Filling :

180g Sugar
50g Boiling water
25g Galatine powder
200g Kalamansi juice
6 U.S. egg yolks
6 U.S. egg Whites

Topping :

375g Sugar
250g U.S. egg whites

Method :

(1) Roll pastry to the square try bake until golden brown.
(2) Whip egg yolk with 60g sugar until creamy. Add the
kalamansi juice & hot galatine water. Whip egg white
with 120g sugar until peak. Mix with egg yolk mixture
until smooth. Pour the mixture into the pastry cases
with the sponges underneath. Keep in the fridge until
mixing set.
(3) Meanwhile whip the egg white & 375g sugar become
to meringues, spread the mixture on top of pie and
scorch the meringues with blow torch.

Apple & Wild Berry Pastry

2008-04-21T05:48:00.000-07:00

Ingredients :

2 cup wild berry
1 tbsp sugar
1 pack filo pastry
3 Apples (sliced)
3 tbsp melted butter

Method :

(1) Cover filo pastry with a clean wet towel, set aside.
(2) Spread butter on the first layer of filo pastry, cover
with a second layer, repeat the steps until 8 layers
are made.
(3) Arrange apples slices on the filo pastries, sprinkle
with sugar, put wild berry on the top, cut several
portions.
(4) Put into pre-heated oven, bake at 200oC for 10-15
mins. Or until golden brown, serve with scoop of ice
cream.

Berries & Chestnut in Chocolate Cookies

2008-04-21T05:42:00.000-07:00

Ingredients (3 pcs) :

15g Egg
40g Icing sugar
60g Flour
1/8 tsp salt
8g Coco powder
1/8 tsp baking powder
1/8 tsp vanilla extract
60g Unsalted butter (at room temperature)

Fillings :

Some raspberries & ready made chestnut puree

Method :

(1) Preheat the oven 180 oC for about 10 mins. Sieve the flour, coco powder,
baking powder & salt.
(2) Beat the butter & sugar until pale & fluffy. Stir in the eggs & vanilla extract
gradually.
(3) Stir in the flour. Put into fridge for a while.
(4) Roll the dough to the thickness of 3mm, cut out to 6cm heart shape with
cookies cutter. Bake for about 12-15 mins till golden. Leave cool.
(5) Pipe some chestnut puree on the cookies. Circle with raspberries. Top with
another cookies & serve.

Blueberry & Pineapple Sherbet

2008-04-21T05:40:00.001-07:00

Ingredients :

50g Water
60g Sugar
50g Champign
200g Pineapple
200g Blueberry
50g Lemon juice

Method :

(1) Add sugar into water, bring to boil & let cool.
(2) Rinse blueberry. Chop pineapple.
(3) Puree all ingredients in an electrical blender. Take
out & fridge until frozen.

Strawberry Yogurt Ice-Cream

2008-04-21T05:39:00.001-07:00

Ingredients :

2 tsp honey
3/2 tbsp icing sugar
2 Egg white
2 tbsp fresh lemon juice
125g Strawberry
1/2 tsp vanilla essence
500 ml strawberry yogurt

Method :

(1) Mix the strawberry yogurt, vanilla essence & honey. Put into the
fridge for 1 hour.
(2) Wash the strawberries & remove the stem. Blend the strawberries
into paste. Then, mix with lemon juice & icing sugar & boil for
5 mins. Cool down.
(3) Mix the ingredient (1) & (2) & put into the fridge for 1 hour.
(4) Blend the egg white to firm. Then add into the ingredient (3). Put
into the fridge until it is firm & become ice-cream.

Deep-fried Seasame Mochi Ice

2008-04-21T05:35:00.000-07:00

Ingredients (1 portion) :

1 Egg
1 tbsp chocolate sauce
3 scopes seasame ice-creammochi
Some white seasame
Some fresh cream & strawberry

Method :

(1) Beat the egg. Place some kitchen paper onto the plate, then place the
white seasame. Set aside.
(2) Get the seasame ice-cream mochi from the fringe. Dip it into the beaten
beaten egg & wrap with white seasame.
(3) Deep-fry the mochi until golden yellow. Put it onto the plate. Pour in
chocolate sauce & accompany with fresh cream & strawberry.

Strawberries White Chocolate

2008-04-21T05:34:00.001-07:00

Ingredients :

180 ml sweetended condensed milk
30g Unsalted butter
60g Strawberries
200g White chocolate
1 pc heart-shaped mould

Method :

(1) Take a tray of 10cm x 15 cm & place on cake paper.
(2) Rinse the strawberry & remove the stem. Then, cut into small pieces. Chop
the white chocolate.
(3) Boil the butter & sweetened condensed milk. Stir smoothly. Then, add in
chopped chocolate & boil until it melt. Remove from the heat.
(4) Add in strawberries. Then, pour all ingredients onto the cake tray fringe for
4 hours. Use the heart-shaped mould to cut the chocolate out.

Mint Chocolate w/Assorted Almond

2008-04-21T05:32:00.000-07:00

Ingredients :

25g Almond
25g Peanut without shell
2 tbsp dried grapes
100g Dark chocolate
Some mint wine

Method :

(1) Place cake paper onto the cake tray. Mix the almond, peanut & dried
grapes. Then, divide into 10 portions & put onto the cake tray.
(2) Chop the dark chocolate & melt with hot water underneath. Then, mix
with mint wine. Cool down.
(3) Pour the chocolate onto the assorted nuts & fringe for 1 hours

Moscato Wine Sabayon w/Wild Berries

2008-04-21T05:26:00.000-07:00

Ingredients :

1 piece puff pastry
200g Egg yolk
200g Sugar
200 ml Moscato wine
1 scoop strawberry ice-cream
Some blueberrie, raspberries, strawberries,
mint leaves, orange skin in vanilla syrup & raspberry sauce

Method :

(1) Bake puff pastry at 200oC for 10 to 15 mins. Let cool.
Sift a little icing sugar on top.
(2) Whisk egg yolk, sugar & Moscato wine for 10 mins.
Heat in double boiler & mix until thick.
(3) Set aside to cool and mix in ice-cream. Garnish with
puff pastry & fruits. Pour in vanilla syrup.

Microwave Creme Caramel

2008-04-21T05:24:00.000-07:00

Ingredients :

2 tbsp sugar
300 ml fresh milk
2 Eggs (beater)
1/4 tsp vanila essence

Caramel ;

3 tbsp sugar
5 tsp water

Method :

(1) Lightly brush 4 heatproof glass custard with melted butter, set aside.
(2) Place the caramel ingredients into a heatproof glass measuring cup, let
in heat on high powder for 90 seconds to mix. Stir well & cook on high
powder for 2 to 3 mins of until golden brown.
(3) Use an oven glove to handle the hot measuring cup. Pour the caramel
syrup into the greased custard cups.
(4) Heat the milk & sugar in a large mixing bowl on high powder for 90 seconds
until scalded. Stir in the beaten eggs & vanilla essence. Pour this mixture
into the custard cups. Allow the cups to cook in medium-low powder for 8 to
10 mins or until the custards set. Cool for a while then chill in the refrigerator
for 2 hrs before serving.

Creamy Chocolate w/Brandy

2008-04-21T05:22:00.001-07:00

Ingredients :

2 tbsp sugar
3 tbsp cocoa powder
2 tbsp brandy
100 ml fresh cream
1 tbsp unsalted butter
200g Dark chocolate (chopped)

Method :

(1) Put the chopped chocolate, cream & sugar in a heat proof glass bowl,
uncover & heat inside the microwave oven on medium powder for 2 mins.
Stir to mix well. Keep heating on medium powder until the chocolate melted.
(2) Stir in the butter & brandy. Pour the melted chocolate over baking paper
lined square cake tin to cool. Chill in the refrigerator for about 3 hours.
(3) Cut the chilled chocolate into srving size with a warmed knife. Dust with
the cocoa powder & serve.

Chocoate Tart w/Parmesan Ice-Cream

2008-04-21T05:20:00.001-07:00

Ingredients :

20g Butter
1 Egg yolk
100 ml whipping cream
200g Dark chocolate
40 ml Baileys
1 scoop parmesan ice-cream (any flavor)
Some fresh mixed fruits & pastry (small)

Method :

(1) Cut the dark chocolate into pieces. Then, mix it with butter & baileys.
Melt it by using hot water underneath.
(2) Beat the cream until firm. Pour in the beaten egg yolk. Then, add in
chocolate mixture slowly.
(3) Put the ingredients into the pastry. Fringe until firm. Remove & place
on dish. To serve with ice-cream & mixed fruits.

Pear & Blackcurrant Charlotte in French Style

2008-04-21T05:17:00.000-07:00

Ingredients :

50g Sugar
56g Water
3 Egg yolks
250g Milk
500g Cream
15g Gelatine
200g Blackcurrant puree
20g Cream de cassis

Method :

(1) Whisk sugar and egg until sugar dissolved. Add in
black currant puree.
(2) Boiled milk, let cool then add into the egg mix, stir
well. Then add in the creame de cassis.
(3) Mix gelatine with water, then melt gelatine over hot
add in the egg mix. Finally fold in the fresh cream,
then pour into the flain ring chill 4-5 hours until set.
Syrup pear for garnish. Serve.

Chocolate & Cheese Souffle w/Bird's Nest

2008-04-17T09:16:00.001-07:00

Ingredients :

1 Egg yolk
2 Egg white
5/2 tbsp sugar
30g Cream cheese
100 ml fresh cream
Some instant bird's nest & chocolate powder

Method :

(1) Place the cream cheese in room temperature to make it soft. Beat the egg
yolk & add in sugar in 2 times until firm. Then, add in cream cheese.
(2) Blend the fresh cream & egg white until firm separately. Then, add in fresh
cream & egg white into cream cheese. Mix well.
(3) Pour the ingredients into the mould & cover with food wrap & fringe for
5 hours. Take out & sprinkle with chocolate powder & serve with bird's
nest.

White Chocolate Peach Mousse Accompanied w/Bird's Nest

2008-04-17T09:14:00.001-07:00

Ingredients :

3 Egg yolk
3 Egg white
2 tbsp sugar
250 ml double cream
1 pc canned peach
200g White chocolate
Some instant bird's nest

Method :

(1) Blend the canned peach into mash.
(2) Melt the white chocolate with hot water underneath. Cool down & mix well
with egg yolk & mashed peach.
(3) Blend the double cream until firm & add in ingredient (2).
(4) Pour in sugar into egg white gradually. Add blend it until firm. Then, add in
ingredient (3).
(5) Pot it into the glass & fringe for 5 hours. To serve with instant bird's nest.

Strawberry with Apple Cider Jelly

2008-04-16T06:01:00.000-07:00

Strawberry with Apple Cider Jelly

Ingredients (6 cups) :

2 tbsp sugar
2 tbsp lemon juice
1 tbsp gelatine powder
6 Strawberries
300 ml Apple cider

Method :

(1) Place a strawberry in each of 6 small cups.
(2) Mix sugar, gelatine & lemon juice. Let sit in a hot water bath
& stir until sugar & gelatine is dissolved.
(3) Add apple cider to the above mixture. Stir well. Pour into the
little cups & chill in the fridge for 2-3 hours. Serve.

White Chocolate & Caramel Napoleon w/a Bittersweet Chocolate Ice-Cream

2008-04-16T05:52:00.001-07:00

White Chocolate & Caramel Napoleon w/a Bittersweet Chocolate Ice-Cream

Ingredients :

100g New puff pastry

120g Old puff pastry

100g white chocolate

2 Egg yolk (beaten)

200g Cream

80g Sugar

1 scope chocolate ice-cream

Caramel Mousse :

80g Sugar

200g Cream

2 Egg yolk (beaten)

Method :

(1) Caramel mousse : Beaten the cream until firm. Boil the sugar until
brown & add in egg yolk & cream. Mix well & fringe for overnight.

(2) White Chocolate mousse : Beaten the cream until firm. Then, add in egg
yolk & white chocolate. Mix well & fringe for overnight.

(3) Use a flour roll to make the new & old puff pastry into the same size
in rectangular shape. Open the new puff pastry from the side & put in
3 ieces of old puff pastry. Then, roll it into a thin piece.

(4) Cut the thin pastry into triangular shape. Put into the oven & bake until
golden yellow & crispy.

(5) Take out the crispy pastry & brush on caramel mousse. Then, brush white
chocolate mousse on next layer. Repeat these procedures to make 4 layers.
Sprinkle with chocolate powder, serve with fruits & chocolate ice-cream.

Mango Mousse

2008-04-16T05:50:00.001-07:00

Mango Mousse

Ingredients :

35 Water
120g Icing sugar
500g Cream
10g Gelatine
500g Mango puree
1 Lemon juice
100g Strewberry
10g Grand Mariner

Method :

(1) Sieve mango puree, grand mariner, icing sugar & lemon
juice mixture thoroughly.
(2) Rinse & half stewberries.
(3) Mix gelatine with water, then melt gelatine over hot water.
Put into the mango puree mix. Finally fold in the cream
gradually.
(4) Pour the mixture into the top with stawberries slices.
Chill until set.

Mango Pudding

2008-04-15T05:25:00.001-07:00

Mango Pudding

Ingredients (4 portions) :

4 Mango
1 Egg white
100 ml water
350 ml fresh cream
1 pack of mango jelly powder

Method :

(1) Cut 2 mango into small pieces and the remaining to
liquidize. Chill in refrigerator.
(2) Mix jelly powder with water in large bowl. Stir over
hot water until completely dissolved.
(3) Mix jelly with fresh cream, chilled mango puree and
whisked egg white. Chill in refrigerator until begins
to set. Remove. Whisk vigorously to consistency of
whisked fresh cream. Gently mix in diced mango.
Pour into pudding mould. Chill in refrigerator until
set.

Remark :

(1) You must dissolve jelly in the minimum amount of
water, otherwise the pudding will not set.
(2) When you whisking, the temperature of jelly mixture
is also important. Too cold the mixture will set and
too warm it cannot hold air, which would affect the
texture of pudding.
(3) If mango jelly powder is not available, one may use
2.5 oz gelatine powder & 2.5 tbsp sugar.

Biscuit Pudding Cake

2008-04-15T05:23:00.001-07:00

Biscuit Pudding Cake

Ingredients :

100g Sugar
500 Water
180 Egg yolks
2 Milk
1 Cream
1/4 Gelatine

Method :

(1) Crush the biscuit & mix 80g of the crumbs with coco powder.
(2) Whip the cream to soft peak, add condensed milk, vanilla seeds &
sugar. Whip well.
(3) Layer the cake mould with biscuit & cream mixture alternatively.
The top layer should be biscuit. Freeze to make a cake or chill to
make pudding.

Chocolate Puff

2008-04-15T05:21:00.001-07:00

Chocolate Puff

Ingredients :

2 Egg
75g Flour
50g Butter
125 ml water
150g Chocolate chunks
100 ml sweet cream
Some salt

Method :

(1) Preheat oven at 180 oC, grease baking tray.
(2) Sieve some flour on plate, beat egg.
(3) Add oil & salt to water, bring to boil. Quickly pour flour into boiling water,
stir constantly, and then remove from fire. With a wooden spoon, swiftly mix
the flour till soft.
(4) When flour is cooled down, slowly ad egg mixture & keep stirring.
(5) Put mixture in a piping bag, make 2-3 inches long strips on baking tray, each
much be of the same size.
(6) Bake for 15-20 mins.
(7) Beat cream till stiff, set aside. Place coarsely chopped chocolate in the top of
a double boiler over hot, not simmering, water. Melt the chocolate, stirring
until smooth.
(8) Cut open baked chocolate puff, cool down slowly.
(9) Fill the puff with melted chocolate, finally pipe cream in the middle.

Cherry Jubilee

2008-04-15T05:18:00.001-07:00

Cherry Jubilee

Ingredients (4 portions) :

1 can of cherry
1/2 Lemon
2 tbsp sugar
1 tsp butter
2 tbsp fresh cream
1 box of vanilla ice cream
2 tbsp kirsch
2 tbsp cherry brandy

Method :

(1) Drain cherry and remove the syrup, but remain the
syrup; Cut peels from lemone & juice.
(2) Cook sugar over moderate heat until lightly browned.
Mix in butter. Fry lemon peels for a short while. Add
cherry & fry for 2-3 mins.
(3) Flambee with kirsch and cherry brandy. Stir in 1/2
portions of cherry syrup & lemon juice.
(4) Cook to sauce consistency.
(5) Remove lemon peels. Arrange cherry on plate. Add
fresh cream to sauce. Top ice cream & cherry with
sauce.

Remarks :

(1) Chopped almonds can also be served with the dish.
(2) One may omit the kirsch and cherry brandy and
substitute with 1/2 quantity of brandy, if they are
not available.

Konnyaku Jelly w/Strawberry & Blueberry

2008-04-15T05:16:00.000-07:00

Konnyaku Jelly w/Strawberry & Blueberry

Ingredients :

90g Sugar
900 ml hot water
20g Blueberry
20g Strawberry
4 pack of Konnyaku jelly (52g)

Method :

(1) Boil water, add in Konnyahku jelly powder. Stir well.
(2) Add in strawberry & blueberry. Stir well & pour in a
large mould. Leave for 1/2 hour.
(3) Unmould the jelly with it set. Decroate with mint leave.

Ribena & Konnyaku Jelly

2008-04-15T05:14:00.000-07:00

Ribena & Konnyaku Jelly

Ingredients :

200 ml hot water
1 pack of Konnyaku jelly (16g)
375 Ribena (diluted)
Some strawberry & blueberry

Method :

(1) Boil water, add in Konnyahku jelly powder. Stir well.
(2) Heat the Ribena solution and add Konnyahku jelly
powder. Stir well.
(3) Add in strawberry & blueberry. Stir well and put in
small pudding mould. Leave it coll.
(4) Unmould the jelly after 1/2 hour. Serve.

Water Melon w/Muscato Ice Cups

2008-04-15T05:12:00.001-07:00

Water Melon w/Muscato Ice Cups

Ingredients (2 portions) :

1 Taiwanese black beauty water melon
1 cup Muscato

Method :

(1) Wash melon. Drill a small hole on the top of the
melon & pour in Muscato through a funnel. Freeze
for 4 hours.
(2) Half melon. Scoop out flesh with a large spoon &
put in large bowl. When all the flesh is scooped
out & arrange the flesh back to the 2 empty shells.
Serve.

Remarks :

(1) Muscato is an Italian dessert wine. If you think it's
too sweet, you can use gin or vodka instead.

Cream Puff w/Ice-Cream & Fresh Fruit

2008-04-15T05:10:00.001-07:00

Cream Puff w/Ice-Cream & Fresh Fruit

Ingredients (8 portions) :

100g Water
60g Butter
1/4 tsp salt
1 tsp sugar
3 Eggs
100g Flour

Filling :

8 scoops ice-cream
Some strawberry, blueberry & icing sugar

Method :

(1) Preheat the oven 200oC for 10 mins.
(2) Combine butter, water, slat & sugar in a saucepan. Bring to a boil.
(3) Add the flour & stir vigorously until the mixture forms a ball.
(4) Transfer the dough to a mixing bowl. Add the eggs, in several additions,
beating well after each addition.
(5) Pipe the dough into 2-inches diameter onto a greased baking pan.
(6) Bake at 200oC for 15 mins & reduce the temperature to 160oC
to bake for 8-10 mins until the puff is completely dry & golden brown.
(7) Half the puff. Sandwich with ice-cream & berries. Dust with icing sugar.

Soft Chocolate Cubes

2008-04-15T05:05:00.000-07:00

Soft Chocolate Cubes

Ingredients :

1 tsp honey
30g Unsalted butter
100 ml fresh cream
250g White chocolate
Some green tea powder

Method :

(1) Take a tray of 14cm x 20 cm & place on cake paper.
(2) Boil the fresh cream with honey in low heat until melt.
(3) Chop the chocolate & melt with hot water underneath. Then, mix with butter
& add in honey cream. Pour it onto the tray & make it flat. Cool down &
cover with food wrap. Then, fringe for 2 hours until firm. Cut the chocolate
into cubes & sprinkle with green tea powder.

Sago & Mango Mousse Cup

2008-04-15T05:04:00.001-07:00

Sago & Mango Mousse Cup

Ingredients :

30g Sugar
60 ml water
40g Sago
200g Mango flesh
10g Gelatin powder
100 ml milk
1 tbsp lemon juice
100 ml whipping cream
60g Pomelo (shredded)

Method :

(1) Cook sago in boiling water until transparent. Rinse in cold water
and set aside.
(2) Mix the gelatin & water. Dissolve iin a double boiler.
(3) Blend the mango, lemon juice, milk & sugar.
(4) Whip the cream & fold into the mixture. Add pomelo & half portion
of the sago.
(5) Fold in the gelatin mixture. Divide the mousse among glasses. Chill
until set. Serve with the sago & diced mango on top.

Chocolate Mousse w/Cocoa Wafers

2008-04-15T05:01:00.000-07:00

Chocolate Mousse w/Cocoa Wafers

Ingredients :

1/4 cup Water
2 Egg white
1/2 cup fresh cream
6 oz chocolate
3 tsp gelatine
Some strawberry sauce
Some blueberry, strawberry & orange

Cocoa Wafers :

3 oz chocolate
Some pumpkin seeds
A few coffee & some icing sugar

Mousse Method :

(1) Beat fresh cream until still. Chilli in refrigerator.
Reserve for further use. Put the bowl in hot water until
the gelatin melted.
(2) Put egg white and icing sugar in a mixing bowl. Put the
mixing bowl in hot water. Whisk until egg white stiff
& sugar dissolved.
(3) Put chocolate in another mixing bowl. Place the mixing
bowl in hot water. Stir the chocolate until dissolved.
Add in all the above ingredients. At last, add in the
prepared fresh cream gradually. Divide into 3 portions.
Pour it into a dish to form 3 circles. Chilli in refrigerator
until set. Place a layer of mousse on a layer of cocoa
wafers alternative. The last wafer should be the one
with cocoa powder and pumpkin seeds. Pour on
strawberry sauce. Serve with fruit.

Wafer Method :

(1) Put chocolate in a mixing bowl. Put the mixing in hot
water. Stir chocolate until dissolved. Divide into 3
portions.
(2) Pre-heat oven to 180oC. Bake in oven for 3-4 mins
until set & become chocolate wafers. Sprinkle icing
sugar on two wafers. The other with cocoa powder &
pumkin seeds.

Wasabi & Green Apple Sorbet

2008-04-15T02:57:00.000-07:00

Wasabi & Green Apple Sorbet

Ingredients :

2 Lemons
9 Green apple
200g Sugar
200g Water
80 ml Calvado
30g Wasabi powder

Method :

(1) Boil the sugar with water. Then, squeeze the juice from the fresh
green apple & lemon. Mix it with Calvado & wasabi powder.
(2) Boil all ingredients until reaching boiling point. Remove & sieve. Put into
the food box & fringe. To serve by using a spoon to scoop out the sorbet.

Baked Alaska

2008-04-14T03:39:00.001-07:00

Baked Alaska

Ingredients :

1 tbsp Water
2 tbsp sugar
1 Apple
2 Egg white
1 Sponge cake

Method :

(1) Cut the sponge cake into sices & lay flat into the case.
(2) Cut apple into pieces, stew apple with sugar & water
until soft.
(3) Whisk the egg white until stiff, spoon on the top of the
filing & grill for 5-10 mins.

Creme Brulee

2008-04-14T03:37:00.001-07:00

Creme Brulee

Ingredients :

150g Egg
280g Egg yolks
130g Sugar
500g Fresh cream
500 ml milk
1 stalk vanilla stick (remove the seed)

Method :

(1) Beaten the egg & egg yolk.
(2) Boil the fresh cream & milk. Then, add in the vanilla stick & cook for a while.
Then, add in ingredient (1) & sugar. Mix well & pour it into the bowl. Place
the bowl onto the oven tray with hot water underneath & bake at 150oC
for 45 mins. Cool down & fringe.
(3) Sprinkle with sugar on top of the creme burlee. Use the Bunsen burner to make
it golden. Ready to serve.

Banana Flambo

2008-04-14T03:35:00.000-07:00

Banana Flambo

Ingredients :

1 Banana
1 tbsp butter
1 tsp brandy
1 tbsp Cointreau, Curacao Liqueurs

Method :

(1) Skin & cut banana into small slices.
(2) Heat 1 tbsp butter & shallow-fry the banana until hot. Add in
Cointreau, Curacao Liqueurs & brandy to create flame. Dish
up & serve.

Pumpkin Pudding

2008-04-14T03:33:00.001-07:00

Pumpkin Pudding

Ingredients :

2 Eggs
2 Egg yolks
1 cup cream
30g cornstarch
80g Sugar
500g Pumpkin paste
2/3 tsp cinnamon powder
1/5 tsp nutmeg powder
1/8 tsp clove powder

Caramel :

100g Sugar
2 tbsp boiling water
3 tbsp water

Method :

(1) Cook sugar with water until it turns light brown.
(2) Remove from heat and add in boiling water to
dilute it.
(3) Grease pudding moulds and pour in the above
caramel.
(4) Sieve sugar & cornstarch. Add in pumpkin paste
& mix well.
(5) Blend egg, egg yolk & cream. Stir in the pumpkin
mixture & then add in cinnamon powder, nutmeg
powder & clove powder.
(6) Pour the mixture into the moulds until a quarter high.
(7) Bake in an preheated oven over 160oC for 30 mins.
Dish up & serve.

Pears in Red Wine

2008-04-14T03:31:00.001-07:00

Pears in Red Wine

Ingredients (4 portions) :

4 Pears
1 Orange
6 tbsp sugar
2 Cloves
1 Cinnamon stick
750 ml red wine
2 tbsp lemon juice

Method :

(1) Peel pears. Half & remove seeds. Mix with 1 tbsp
lemon juice and 1 lit water in bowl to prevent
browning; Remove peels from orange for cooking.
(2) Mix the remaining lemon juice with red wine. Stir in
sugar, cinnamon, cloves & orange peels. Simmer for
5 mins.
(3) Poach pears over gentle heat in the liquor for 15 mins.
Remove from heat. Let stand in cooking liquor for
20 mins. Serve warm.

Remarks :

(1) Do not poach pears over high & do not boil the liquor.

Peach Souffle

2008-04-14T03:28:00.001-07:00

Peach Souffle

Ingredients (4 portions) :

2-3 halves canned peach
3 Eggs
3/2 oz sugar
1 tbsp flour
3/4 oz butter
125 ml milk

Method :

(1) Remove excess syrup from peach and dice; extract
3 egg whites and whisk until stiff. Grease a souffle
bowl and sprinkle with sugar.
(2) Melt butter in pan over gentle heat. Stir in flour. Gradually add the milk. Cook to sauce consistency.
(3) Stir in sugar. Remove and cool. Mix in 2 egg yolks.
(4) Gently fold in egg whites and diced peach. Pour
into souffle bowl. Arrange on baking tray filled with
water. Cook in oven (350oF) for 25-30 mins.
Remove & serve immediately.

Remarks :

(1) Whisk egg whites shortly before cooking.
(2) Fold in egg whites & peach gently. Do not stir.

Apple Ring w/Almonds

2008-04-14T03:26:00.001-07:00

Apple Ring w/Almonds

Ingredients (4 portions) :

2 Apples
1 Egg
100g Almonds
1 tbsp whipping cream
Some oil, flour & icing sugar

Method :

(1) Slice apple into 5mm thick with peel, cut the centre
out.
(2) Dust some flour on the apple. Mix the beaten egg &
whipping cream, soak the apple into mixture, take
out & coat with almond.
(3) Heat oil, deep fry the apple ring until golden, drain.
Sparkle with icing sugar. Serve hot.

Shallow-fried Banana w/Orange Liquor

2008-04-14T03:24:00.000-07:00

Shallow-fried Banana w/Orange Liquor

Ingredients :

3-4 Bananas
1 Orange (juiced & skin shredded)
1/2 tbsp honey
2 tbsp butter
1 tbsp orange liquor

Method :

(1) Skin & cut banana into 2 sections. Dust with some
flour.
(2) Heat a small frying pan. Melt butter over milk heat.
Put in banana & shallow-fry briefly. Splash orange
liquor and stir in orange juice & 1 tbsp shredded
skin. Cook for a while. (rotate the banana at interval)
until tendered & the orange juice become thickened.
Add in honey & dish up. Serve hot.

Dried Mandarin Peel Homemade Souffle

2008-04-14T03:22:00.001-07:00

Dried Mandarin Peel Homemade Souffle

Ingredients :

1 small piece dried mandarin peel
5 Egg white
3/2 oz sugar

Batter :

1 tbsp flour
1/2 tbsp cornstarch
1/4 cup vanilla sauce
5/4 tbsp butter

Vanilla Sauce :

50g Cream
300 ml milk
1/4 stalk vanilla stick

Method :

(1) Blend and cook vanilla stick (crushed) with milk and
cream.
(2) Soak & scarp segment of dried mandarin peel. Steam
for 30 mins & blend it in an electric blender.
(3) Blend vanilla sauce with flour, butter & cornstarch to
form a batter.
(4) Whisk egg white until stiff. Fold in the batter and then
sugar.
(5) Grease souffle cups with some olive oil. coat the souffle
cups with sugar.
(6) Put the blended dried mandarin peel into the egg white
whisk briefly. Pour the mixture into the souffle cups
& bake over 160oC for 18-22 mins until golden. Dish
up & dredge with icing sugar. Serve immediately.

Mango Souffle

2008-04-14T03:19:00.000-07:00

Mango Souffle

Ingredients :

1/2 Mango
2 Egg white
1 tbsp sugar
1 tsp custard powder
Some butter

Method :

(1) Pour a little milk or water into custard powder, mix
well and simmer till thickened, leave to cool, add
minced mango & mix well.
(2) Beat egg white & sugar well, mix with the mango
mixture.
(3) Brush a layer of melted butter with sugar inside the
cup, pour in the mixture.
(4) Bake in preheated oven over 250oC for 10-12 mins.
Serve.

Vanilla Souffle

2008-04-14T03:17:00.001-07:00

Vanilla Souffle

Ingredients :

4 Eggs
4 tsp butter
1/2 cup of flour
1/2 cup of milk
2 tsp icing sugar
1 tsp vanilla powder

Egg Mixture :

3 Egg yolks
1 Egg white

Method :

(1) Boil up milk and butter, then add in vanilla seeds,
flour and egg yolk. Boil into a thick mixture. Set
aside.
(2) Whip egg white and sugar until stiff but no flaky.
Slowly fold in milk and flour mixture. Add vanilla.
(3) Butter and sugar the inside wall of a baking bowl.
Pour in mixture and bake for 18 minutes at 200
degrees till puffy and crust turns golden brown.

Lavender Souffle

2008-04-14T03:14:00.000-07:00

Lavender Souffle

Ingredients (4 portions) :

2 Egg yolk
4 Egg white
40g Butter
40g Flour
70g Caster sugar
240 ml fresh milk
2 tbsp lavender
Some icing sugar
Some sugar & butter (for the ramekins)

Method :

(1) Preheat the oven 200oC for 10 mins. Butter the ramekins
& sprinkle with sugar.
(2) Scald milk, caster sugar & lavender. Remove from the heat & cover for
15 mins. Strain out the lavender.
(3) Melt the butter & stir in the flour. Cook for 1 min. Remove from heat,
whish in the milk gradually. Return to heat & bring to boil, keep stirring.
(4) Whisk in the egg yolk to flour mixture gradually.
(5) Whisk the egg white until stuff. Fold into egg yolk flour mixture. Pour into
the ramekins. Bake for about 15-20 mins. Sprinkle with icing sugar.

Mango Sago Pudding

2008-04-14T03:12:00.000-07:00

Mango Sago Pudding

Ingredients :

2 Mango
2 Eggs
70g Sugar
60g Sago
40g Butter
30g Fresh milk
500g Water
40g custard powder
some icing sugar

Method :

(1) Skin and cut mango into dices.
(2) Soak sago for 1/2 hour and drain well.
(3) Blend custard powder and sugar with water. Stir in
beaten egg gradually.
(4) Melt butter with water and add in the sago, cook until
done. Add in the mango dices and custard mixture,
stir quickly. Stir in fresh milk.
(5) Put the above ingredients into tureen and bake with
water underneath for 20 minutes until slight golden.
Sprinkle with some icing sugar and serve.

Banana Pancake w/Almond

2008-04-14T03:09:00.000-07:00

Banana Pancake w/Almond

Ingredients :

1/2 tsp sugar
100g Flour
150 ml fresh milk
Some vegetable oil

Fillings :

1 tbsp sugar
1-2 Bananas
2 Strawberries
2 Long strips red gummies
10g sliced almond
Some lemon juice

Method :

(1) Mix flour, eggss and water till stickly. (about 3 to 5
mins.)
(2) Add sugar, milk & vanilla oil, mix them.
(3) Heat the pan with oil. Pour in mixture, slowly and
gently turn the pan till done, spred out. Fry both
two sides.
(4) Cut the banana into small pieces. Mix it with sugar
and lemon juice. Heat slowly till banana turns soft.
Add almond & heat for a while.
(5) Wrap the fillings with pancakes. Tie them with red
gummies.

Clafoutis

2008-04-14T03:07:00.000-07:00

Clafoutis

Ingredients :

1 Egg
1/2 cup of milk
1/2 cup of self-raising flour
2 oz brown sugar
1/2 lb cherries (stoned)
1 oz butter (melted)
2 tbsp Rum/Brandy

Method :

(1) Stone cherries, mix with rum and soak for a while.
Drain before use.
(2) Preheat oven to 170oC, glease a flan dish. (7 inch
diameter)
(3) Sieve self-raising flour into a bowl, add brown sugar
and egg in the ceatre, gladually stir in the milk to a
smooth butter, hastly stir in melted butter.
(4) Pour butter into the flan dish, add the cherries.
(5) Bake in preheated oven until cooked and golden
brown in color (about 40 mins), sprinkle with some
sugar before serving.

Chocolate Orange Lava Pudding

2008-04-14T02:42:00.000-07:00

Chocolate Orange Lava Pudding

Ingredients (5 portions ):

7 Egg
8 Egg yolk
50g Sugar
420g Butter
50-75g Flour
380g Chocolate
125 ml condensed orange juice

Soft Chocolate Ingredients :

400g Chocolate
100 ml whipping cream

Method :

(1) Melt the chocolate from the soft chocolate ingredient by using hot water
underneath. Cool down & fringe. Then, chop into pieces & set aside.
(2) Melt the chocolate & butter by using hot water underneath.
(3) Mix the egg yolk with sugar & eggs. Then, pour in orange juice.
(4) Preheat the oven to 160oC. Sieve the flour and add in ingredient (3). Then,
add in chocolate & pour the mixture into the oven cup. Place one piece of
chocolate into every cup. Bake until fluffy.

Mini Pumpkin Pudding w/Cinnamon

2008-04-14T02:40:00.001-07:00

Mini Pumpkin Pudding w/Cinnamon

Ingredients :

1 Mini pumpkin
1 Egg yolk
1/4 tsp cinnamon powder
A few drop of vanilla essence

Cream :

1/4 cup water
1 tbsp sugar
1/2 cup fresh milk
3/2 tbsp custard powder

Method :

(1) Rinse pumpkin breifly & wipe dry. Cut open top part & use it as a cover.
Crape out seeds & flesh.
(2) Place milk & sugar in a small pan & cook until sugar dissolved. Thicken
milk with custard powder, mix & blend in egg yolk, cinnamon powder.
Sprinkle vanilla essence & whisk until mixture turns smooth.
(3) Place cream mixture into pumpkin & cover it. Seal pumpkin with toothpicks.
Put it on a dish & steam for 30 mins until done. Remove to cool. Cut into
pieces, dish up & serve.

Baked Chestnut Sago Pudding w/Mashed Taro

2008-04-14T02:37:00.000-07:00

Baked Chestnut Sago Pudding w/Mashed Taro

Ingredients (1 portion) :

1/4 cup sago100g Taro
60g chopped chestnut
1 Strawberry

Custard :

2 tbsp sugar
50 ml milk
50 ml coconnt milk
3/2 tsp custard powder

Method :

(1) Soak the sago for 1 hour. Drain & remove. then, boil until transparent.
(2) Cut the taro into pieces & steam. Then mash & mix with chopped
chestnut & sago.
(3) Mix the custard ingredients. Then, pour into the ingredients (2). Put into
the oven tray with water underneath & bake for 10 mins. Remove and
sprinkle with icing sugar. to garnish with strawberry.

Seasonal Fruit Gratinated w/Choya Sabayon & Banana Brulee

2008-04-14T02:35:00.001-07:00

Seasonal Fruit Gratinated w/Choya Sabayon & Banana Brulee

Ingredients :

3 Bananas
Some mango, blueberry, raspberry, kiwi fruit & strawberry

Sabayon :

8 Egg yolk
100g Sugar
60 ml white wine
180 ml Choya Umeshu

Brulee :

400g Brown sugar
400g Sugar

Decorate :

1 Spring roll wrapper
Some Paprika & icing sugar

Method :

(1) In a large bowl, mix egg yolk, sugar & choya plum liqueur together. Beat all
ingredients over bain-marie for 10 mins. Then set in an ice-bath to cool down.
(2) Peel & remove strings from bananas. Cut in half, sprinkle with sugar mixture.
Use electronic gas lighter to caramelize sugar.
(3) Wash fresh fruit & place them on a plate. Pour in sabayon mixture on the fruit.
Use electronic gas lighter to make the surface golden.
(4) Sprinkle Paprika & icing sugar on spring roll wrapper. Deep fry it. Garnish with
a spring of mint leave & serve.

Dorothy Chocolate Pudding

2008-04-14T02:32:00.000-07:00

Dorothy Chocolate Pudding

Ingredients (4 pieces) :

220g Sugar
235g Butter
130g Flour
8 Egg
2 Egg yolk
700g Dark chocolate
Some icing sugar

Method :

(1) Double-boil chocolate until melted. Add in butter
& sugar.
(2) Whisk egg & egg yolk. Fold in sieved flour & then
add it into chocolate suace. Chill overnight.
(3) Divide the chilled chocolate dough into small portion
and put into moulds, press to flatten. Bake it in an
preheated oven until half-done (the outer layer is
set). Sprinkle it with icing sugar.

Banana Fritter

2008-04-14T02:28:00.000-07:00

Banana Fritter

Ingredients (6 portions) :

6 Bananas
3 tbsp sugar
2 tbsp rum

Batter :

1/4 tsp salt
1 tsp sugar
125 ml water
1 Egg white
1 oz butter
4 oz flour
4 tbsp beer
1 tbsp brandy

Method :

(1) Skin and half bananas. Cut bananas lengthwise into
2 sections. Arrange bananas in bowl and sprinkle
with sugar. Gently mix and add rum. Marinate in
refrigerator for 2 hours.
(2) Sieve flour and salt into bowl. Make a hole in the
center. Add melted butter, beer and water. Stir to
smooth batter. Stir in brandy. Let stand for 30 mins.
(3) Whisk egg white and gently fold into batter. Coat
bananas with batter. Fry in moderate hot oil until
golden brown. Remove & drain. Serve hot.

Remarks :

(1) Apart from rum, you can also to used brandy for
marinating bananas.
(2) Do not use over-ripen bananas.
(3) Do not mix egg white with batter & leave for long
period of time, since the quality of batter will not
be as good.

Peanut Paste Butter Cake

2008-04-12T23:38:00.001-07:00

Peanut Paste Butter Cake

Ingredients :

3 Eggs
150g Sugar
1/4 tsp salt
90g Butter
100g Peanut paste
200g Self-raising flour
Some sunflower seeds

Method :

(1) Preheat the oven to 180 oC.
(2) Cook the butter in low heat until melt. Remove & set aside.
(3) Mix the peanut paste with sugar & salt. Then, add in the butter slowly.
(4) Whisk the egg & pour into the peanute mixture. Mix well.
(5) Sieve the self-raising flour. Then, add in egg mixture to make the flour mixture.
(6) Pour the flour mixture into the paper baking cup. Sprinkle with sunflower seeds & bake for 40-50 mins
until done. Ready to serve.

Lavender & Beancurd Cake

2008-04-12T23:35:00.000-07:00

Lavender & Beancurd Cake

Ingredients :

3 Eggs
80g Sugar
25g Cornflour
80 ml soy bean milk
80 ml fresh lemon juice
500g Japanese beancurd
1 tsp dried lavender buds
1 tsp vanilla extract

Cake Base :

180g Digest biscuit
70g Unsalted butter

Method :

(1) Place the digest biscuit into a bag & seal. Roll with a flour roll on top of the bag to make the digest into small
pieces. Then, mix it with soft butter. Put into a 8-inch cake mould & use a spoon to make it smooth. Fringe.
(2) Mix the dried lavender buds with soy bean milk. Then, boil until the smoke comes out. Remove from heat & soak for 15 mins. Serve & cool down.
(3) Absorb the water from beancurd. Blend into mash.
(4) Beat the egg with sugar until slightly yellow. Then, add in cornflour, vanilla extract, fresh lemon juice,
soy bean milk & mashed beancurd. Mix well.
(5) Take the cake out. Place on op & spoon it smooth.
(6) Preheat the oven to 180 oC for 10 mins. Pour in hot water onto the oven tray. Put the cake mould on top &
bake for 45 mins to 1 hour. Ready to serve.

Green Tea Chestnut Cake Roll

2008-04-12T23:33:00.000-07:00

Green Tea Chestnut Cake Roll

Ingredients :

50g Caster sugar
4 Egg yolk
4 Egg white
3 tbsp fresh milk
8g Green tea powder
4 tbsp vegetable oil (liquid)
70g Plain flour (sieve well)

Fillings :

50g Japanese red bean puree
100g Sweetened whipping cream (whipped)

Method :

(1) Preheat the oven to 200 oC for 15 mins. Mix well the milk & green tea powder.
(2) Whisk egg yolks & caster sugar until fluffy. Add the milk. Fold in the flour.
(3) Whisk the egg white until foamy. Add sugar gradually & beat until stiff. Fold into the batter.
(4) Stir in the vegetable oil quickly. Pour the batter into a swiss roll baking tin. Bake for 10-12 mins. Roll up &
wait until cold.
(5) Mix well the cream & the red bean puree. Spread on the sponge cake sheet. Roll up the cake & refrigerate.
Thickly sliced & serve.

Peach Mousse Cake w/Cherry Wine

2008-04-12T23:30:00.000-07:00

Peach Mousse Cake w/Cherry Wine

Ingredients :

1 Large canned peach
3/2 cup water
1/2 cup fresh milk
1/4 cornflour
2 tbsp sugar
1 tbsp butter
2 Egg yolks
2 tbsp custard powder
1 tbsp cherry wine
1 tsp vanilla essence
Some fresh cream

Method :

(1) Heat water & add in sugar & butter cook until boil.
(2) Mix cornflour with custard powder, add in fresh milk. Stir inot the syrup gradually
over low heat until thickened. Add in vanilla essence, cherry wine & egg yolks.
(3) Cut 3 pieces of peach into cubes. Add in into the mixtures & pour into a mould. Chill
to set. turn onto a plate.
(4) Slice the remaining peach & arrange onto the mousse. Glaze with a little gelatine mixture.
Topped with some fresh cream & serve.

Giant Grape Cheese Cake

2008-04-12T23:27:00.000-07:00

Giant Grape Cheese Cake

Cheese :

2 Egg yolk
40g Sugar
100g Hot water
200g Cream
12g Gelatine
70g Grape juice
375g Cream cheese
Some raisin

Cake :

70g Melted butter
120g Digestive biscuit

Jelly :

150g Hot water
70g Grape juice
16g Gelatine

Method :

(1) Mash the digestive biscuit & mix well with melted butter. Put it into the cake ring & fringe for 40 mins.
(2) Mix the cream cheese with sugar. Then, slowly add in the egg yolk, grape juice, gelatine water, cream & raisin. Mix well & put in the cake mould. Fringe for 1 hous.
(3) Make the jelly, Melt the gelatine with hot water. Add in grape juice & let it cool down.
(4) Put the gelatine water on top of the cake & fringe until firm. Finally, garnish with the giant Japanese grapes
and ready to serve.

Strawbery Yogurt Mousse Cake

2008-04-12T23:25:00.000-07:00

Strawbery Yogurt Mousse Cake

Base :

80g Digestive biscuit (crushed)
35g Melted butter

Filling :

2 Egg yolks
30 ml water
40g Caster sugar
10g Gelatin powder
80g Whipping cream
80g Strawberry puree
100g Strawberry yogurt

Topping :

80 ml hot water
40g Orange jelly powder
Some strawberry

Method :

(1) Mix the biscuit ingredients & press into the cake mould.
(2) Mix gelatin powder & water. Dissolve in a double boiler.
(3) Whisk egg yolks & sugar in a container over a pan of boiling water until fluffy.
Remove from heat & stir till cool.
(4) Add yogurt, strawberry puree & mix well.
(5) Whip the cream & fold into the mixture. Then, add the gelatin mxiture.
(6) Pour the mousse into the cake mould. Chill until set.
(7) Dissolve the jelly powder into hot water. Cool down & add onto the mousse cake.
Chill until set.
(8) Decorate with strawberry on the top & serve.

Green Tea Red Bean Mousse Cake

2008-04-12T23:21:00.001-07:00

Green Tea Red Bean Mousse Cake

Ingredients :

9 Eggs
75g Sugar
75g Flour
20 ml boiling water
5g Green tea powder
15 ml melted butter

Method :

(1) Preheat the oven to 170 oC.
(2) Whisk the egg with sugar until foam. Then, slowly add in flour. Melt the green tea powder with hot water.
Then, add in melted butter. Put in the cake tray.
(3) Bake at 170 oC for 30-40 mins.

Mousse :

50g Sugar
100 ml boiling water
2 Egg yolk
10g Green tea powder
10g Gelatine
30g Cooked red bean
50g Cream

Method :

(1) Whisk the egg yolk with sugar. Melt the green tea powder with hot water. Mix well.
(2) Add in the whisked cream & cooked bean. Fringe for 1-2 hours.

Jelly :

20g Sugar
120 ml boiling water
10g Gelatine
5g Green Tea powder

Method :

(1) Melt the gelatine, green tea powder & sugar with hot water. Cool down & place on top of the cake and
fringe until firm. Ready to serve.

Soft Chocolate Cake

2008-04-12T23:17:00.000-07:00

Soft Chocolate Cake

Ingredients (a) (9 pcs) :

5 Eggs
170g Flour
115g Sugar
1/4 tsp self-raising flour
255g Chocolate
255g Unsalted butter

Ingredients (b) (1 pcs) :

3/2 Egg white
100g Sugar
1 tsp white vinegar

Method :

(1) Mix the ingredient (a) with sugar & egg. Beat until firm.
(2) Add in the sieved flour & self-raising flour.
(3) Melt the butter & chocolate & mix with the above ingredients.
(4) Brush some butter on the moulds. Pour in the chocolate mixture. Bake it in the
preheat oven at 220 degrees for 8-9 mins. Place onto the dish.
(5) Put the egg white iinto the bag. Squeeze some egg white onto the cake & use the
burner to burn the egg white until golden brown & ready to serve.

Warm Chocolate Cake

2008-04-12T23:14:00.000-07:00

Warm Chocolate Cake

Ingredients :

230g Icing sugar
125 ml contreau wine
250 ml egg
125 ml egg yolk
8 oz flour
8 oz chocolate
9 oz plain butter

Method :

(1) Sieve the flour.
(2) Put the chocolate onto the metal dish. Melt it above the hot water.
(3) When all chocolate melt, add in flour.
(4) Mix the egg, egg yolk, flour & icing sugar. Then, stir in chocolate and pour in
contreau wine.
(5) Brush a thin layer of plain butter onto the cake mode. Then sprinkle some sugar
& pour in the chocolate mixture. Heat the oven at 200oC & bake for 5-8 mins.

Honey Green Tea & Red Bean Cheese Cake

2008-04-12T23:09:00.000-07:00

Honey Green Tea & Red Bean Cheese Cake

Ingredients :

1 Egg
1/4 cup of milk
1 tbsp plain flour
2 tbsp honey
1 tbsp green tea powder
12 oz cream cheese
100g canned red bean
1/2 tsp vanilla extract

Ingredients :

1 oz unsalted butter
2 oz ginger snaps (crushed)
1 oz corn flakes (crushed)

Method :

(1) Melt butter & add in ginger snaps, stir well. Put and
press inside a 7 inches cake tin which already brush
with oil & line with a piece of baking paper. Set aside.
(2) Mix the egg, flour & red bean for later use.
(3) Mix the milk, green tea powder and vanilla extract for
later use.
(4) Whip the cream cheese & honey until light and fluffy.
Pour ingredients (2) and (3), mix well and form the
cake ingredient.
(5) Put the cake ingredient into the cake tin, level the surface
bake in 180oC oven for 1 hour.
(6) Take out the cake, cool down, then keep in refrigerator
at least 2 hours until hard.

Blueberry Mousse Cake

2008-04-12T23:06:00.000-07:00

Blueberry Mousse Cake

Ingredients :

1 Egg
30g Sugar
2 pc gelatine
170g Cream (light flavour)
90g Blueberry Jam
1 pc 7-inch plain cake

Jelly :

45g Water
3/4 tsp sugar
4/5 pc gelatine
30g Blueberry jam

Method :

(1) Beaten the egg yolk & sugar with hot water underneath until firm. Then, add
the beaten cream & blueberry jam. Mix well. Then, add in the melted gelatine.
Set aside.
(2) Cut the cake into 2 pcs horizontally. Place the blueberry mousse in between the
layers of the cake & fringe for apporximately 1 hour.
(3) Melt the ingredients of the jelly with hot water underneath. Place it onto the
top of the cake. Ready to serve.

Baked Cake w/Chestnut & Grapefruit

2008-04-12T23:03:00.000-07:00

Baked Cake w/Chestnut & Grapefruit

Ingredients :

2 Egg white
2 Egg yolk
60g Sugar
50g Flour
20g Grapefruit juice
1 Chestnut paste
15g Plain butter (melted)
Some baking powder & fresh lemon juice

Method :

(1) Add 20g sugar into the egg yolk & blend until the sugar melt. Then, pour in
grapefruit juice & butter.
(2) Sieve the flour & mix with baking powder & lemon juice.
(3) Add 40g sugar into the egg white & blend until firm. Then, add into the
mixture (2) in several times.
(4) Preheat the oven. Place cake paper onto the oven tray. Then, pour in mxiture
& bake at 180oC for 20 mins. Take out & cool down.
(5) Cover the cake with chestnut paste. To serve with fresh fruit.

Supreme Dark Chocolate Cake

2008-04-12T04:07:00.000-07:00

Supreme Dark Chocolate Cake

Ingredients :

30g Caster sugar
80g Unsalted salt
3 Eggs (separate)
150g 70% dark chocolate
Some berries

Method :

(1) Preheat the oven to 180 oC for 15 mins.
(2) Melt the chocolate & butter over boil water.
(3) Beat the egg yolk until fluffy. Add into (2).
(4) Beat the egg white until foamy, add the caster sugar in two parts. Beat until stuff.
(5) Add 1/3 egg white into the batter & mix well. Fold in the remaining egg white.
(6) Bake the batter for about 35-40 mins. Coll down. Sprinkle with icing sugar & berries.

Hazelnut Chocolate Cake

2008-04-12T04:04:00.000-07:00

Hazelnut Chocolate Cake

Ingredients :

85g Sugar
60g Cake flour
15g Evaporated milk
30g Melted butter
30g pcs Hazelnut (chopped)
4 U.S. eggs

Filling :

180g Cream
20g Almond wine
100g Dark chocolate

Butter Cream :

20g Water
80g Sugar
1 Egg
100g Butter

Method :

(1) Beat eggs & sugar until foam, add evaporated milk.
(2) Sieve cake flour in (1) and add hazelnut chopped to
the mixture. After put into melted butter.
(3) Bake in a 190oC oven for about 20 mins. Cut the
sponge horizontally into 4 pieces and spread the
chocolate cream equally onto it.
(4) Butter Cream : Bring water & sugar to a boil. Cook
until it reaches 122oC. Pour to the egg. Whisk the
mixture until lukewarm & add the butter. Beat until
the mxture smooth & soft.
(5) Coat the cake surface with butter cream. Add melted
chocolate & stir until it reaches the marble pattern.

Chocolate Walnut Cake

2008-04-12T04:02:00.000-07:00

Chocolate Walnut Cake

Ingredients :

85g Sugar
40g Cornstarch
85g Chopped walnut
115g U.S. egg white
Some custard cream

Filling :

10g Boiling water
250g Cream
2 Gelatine powder
80g Dark chocolate

Method :

(1) Whip egg white and sugar until double in size. Add
chopped walnut and sieve cornstarch, spread the
mixture on a tray & bake in a 240oC oven for about
10 mins.
(2) Cut the cake into 4 pieces & assemble them together
with custard cream. Put in the middle of the cake
ring.
(3) Stir gelatine powder with boiling water.
(4) Melt the dark chocolate & mix with the half whipped
cream. Add the gelatine water. Pour the mixture into
the cake ring & chill the cake until it sets.

Grapefruit Cheese Cake

2008-04-12T04:00:00.000-07:00

Grapefruit Cheese Cake

Ingredients :

3 oz sugar
16 oz cream cheese
1 Grapefruit (shredded)
1 Grapefruit (cut into small pieces)
2 oz Grapefruit segments
1 tbsp lemon juice
1 tbsp gelatine powder
1/2 cup whipping fresh cream
Reserve a few segments for gamishing segment

Biscuit Base :

Ready-made 8" biscuit base
(or mix 4oz digestive biscuit crumbs with 2oz melted
butter & press on an 8" cake tin.)

Method :

(1) Whisk grapefruit, grapefruit zest, cream cheese
and sugar until mixture forms soft peaks.
(2) Mix gelatine, grapefruit juice & lemon juice. Pour
it in a bowl & sit it in a hot water bath. Stir until
gelatine dissolves.
(3) Put gelatine, whipped cream & grapefruit segments,
in same order, in the cheese mixture. Blend well &
pour onto cake base keep chilled in the fridge for
2-3 hours. Use reserved grapefruit segments for
garnishing.

Beancurd Chiffon Cake

2008-04-12T03:57:00.001-07:00

Beancurd Chiffon Cake

Ingredients :

35g Brown sugar
40g Caster sugar
80g Japanese Beancurd
3 Egg yolk
5 Egg white
3g Baking powder
90g Plain flour
1 tbsp white seasame
60 ml vegetable oil
60 ml soy bean milk (unsweetened)
Some salt, fresh fruit & whipped cream

Method :

(1) Preheat the oven to 180 oC for 15 mins. Sieve well the flour, baking powder & salt.
(2) Beat the egg yolk & brown sugar until fluffy. Warm the soy milk & oil & add into it. Stir in the beancurd.
Add the flour & seasame.
(3) Beat the egg white until foamy. Add the caster sugar gradually until stiff. Fold into the batter.
(4) Pour the batter into 7-inch mould. Bake for 25-30 mins. Place upside down until cool. Put on cream & fruit.
Serve.

Microwave Sponge Cake

2008-04-12T03:54:00.000-07:00

Microwave Sponge Cake

Ingredients :

50g Sugar
4 tbsp fresh milk
100g Self raising flour
1 Egg (beater)
50g Melted butter
1/2 tsp vanilla essence

Method :

(1) Lightly brush a 20cm size heat proof glass cake dish with melted butter.
(2) Beat the egg & sugar in a large mixing bowl, then stir in milk, vanilla, self
raising flour & melted butter. Lightly fold to combine the batter.
(3) Pour the batter into the greased cake dish, uncover & cook on high power
for 5-7 mins or until the cake surface appear slightly moist. Let it stand for
about 5 mins. Serve immediately.

New York Cheese Cake

2008-04-11T02:31:00.000-07:00

New York Cheese Cake

Ingredients :

3 oz sugar
1 box cream cheese (350g)

Sauce :

2 tbsp sugar
120g Strawberry
3 tbsp flour
1 tsp lemon rind
2 Egg (separate yolk from white)

Base :

20g Melted butter
5/4 cup chopped Mcvita digestive biscuit

Topping :

20g Sugar
1 Egg white
120g Sour cream

Method :

Blend melted butter with chopped digested biscuit. Spread & press it into
a cake tin.
(2) whisk cream cheese with an electric egg beater until smooth. Add in 3/2 oz
sugar & beat until the sugar melted. Put in egg yolk one by one & beat
until smooth. Fold in sieved flour.
Beat egg while until stiff. Put in the rest of the sugar gradually & beat until
the sugar melted. Put it into the cream cheese ingredient (2), mix well. Put
the mixture into the cake tin on top of the digested biscuit. Bake in an preheated
oven over 170oC for 45-50 mins. Leave it to cool.
Blend the ingredients of cake topping. Spread it onto the cooled cheese cake.
Then bake over 100oC for 6-8 mins. Leave it to cool. Chilli it in
the fridge. When serve, cut it into slices & serve with strawberry sauce.

Blueberry Cake

2008-04-11T02:21:00.000-07:00

Blueberry Cake

Ingredients :

5/2 Eggs
100g Sugar
200g Flour
150g Blueberries
2 Table spoon butter
100 ml white wine
130 ml milk
3/4 Tea spoon baking powder

Method :

Heat butter, put in sugar & simmer over low heat till
melts. Put in blueberries and pour in white wine,
simmer till blueberries soft, take out and discald
the blueberries. Reserve the juice.
Mix flour, eggs, milk and baking powder, pour in
blueberries juice, mix well.
Brush butter into coffee cups, sprinkle in flour, pour
in the mixture & top with some blueberries, bake in
180oC over for 20 mins. Take out & sprinkle icing
sugar on top. Serve.

Baked Cake w/Honey

2008-04-11T02:12:00.000-07:00

Baked Cake w/Honey

Ingredients :

4 Egg
4 Egg yolk
100g Sugar
125g Flour
2 Table spoon honey
30ml Fresh milk
25g Plain butter (melted)

Method :

Add 50g sugar into the egg white & another 50g sugar into the egg yolk. Beat them sepearately.
Then, mix the egg white & egg yolk. Then, pour in honey & mix well.
Then, add in milk, butter & sieved flour to make as mixture.
Preheat the oven. Place cake paper onto the oven tray. Then, pour in mxiture & bake at 180oC for 45 mins. Ready to serve.

Tiramisu

2008-04-11T01:58:00.000-07:00

Tiramisu

Ingredients :

2 Egg yolks
5 table spoon sugar
3/2 cup of milk
2 table spoon cornflour
1 cup of fresh cream
200g Cream cheese
1/2 pcs of sponge cake (slice into 6mm thick)
Some cocoa powder
Some vanilla essence

Coffee Syrup :

2 table spoon sguar
2 table spoon instant coffee
Some Congac

Method :

Make coffee with 4 tbsp of hot water, add in sugar
& congac, stir well.
Mix egg yolk & cornflour, add sugar & warmed milk,
stir well then sieve.
Stickly the mixture over low heat, stir well. Pour the
mixture into a bowl, add in vanilla essence & cool
down over ice water.
Beat cream cheese mix with mixture. Add in whipped
fresh cream.
Bottom the sponge cake onto the baking tin, spread
a thick layer of coffee syrup, pour in 1/4 of cheese
mixture & repeat 3 times. Then put it in refrigerator
for 4 hours & then pour the cocoa powder, Serve
cold.