Handmade pasta

Hungary's Annual National Cake 2016

photo : https://www.facebook.com/gregory.iron.photography/

Every August 20th, Hungary introduces two new winning National cakes (one non-sugar option) on the occasion of her founding day by Saint Stephen. You can read more about the winners on Daily News Hungary.

Photo: cukraszat.net

Each year we make a point to try the winning cake on the actual day of the introduction. The pumpkin seed cake white chocolate ganache (named “Green Gold of Őrség”) was unique. I liked the pumpkin seed flavour in the cake as well as in the crispy praline. The white chocolate ganache compliments the cake and raspberry jelly beautifully. I will buy this again definitely!

re at: http://dailynewshungary.com/cake-hungary-2016/

Saint Stephen

Read more at: http://dailynewshungary.com/cake-hungary-2016/

Zucchini & Cheese Bites

I have to say I'm one of those people that don't eat enough of zucchini .  The funny thing is I actually love zucchini but some how I only eat them when someone else had cooked them; which is not frequent.

With this recipe I'll be buying and cooking them in my kitchen this summer and the coming ones. They are great for meatless days!

Zucchini and Cheese Bites

serves : 4

source : No Salty

note : video available on above link 

Ingredients

+/- 600gm Zucchini (I used more)

1 tsp salt

1 pinch of black pepper

1 tsp garlic paste (used granulated garlic)

1 large egg

100gm grated cheese (used cheddar, will use a more intense cheese next round)

4 Tbsp bread crumbs

++ sauté onion

For breading
3 Tbsp flour
1 large egg
5 Tbsp bread crumbs

Method :
1) Grate zucchini into a fairly large bowl. Sprinkle the salt all over. Let it sit for 15 mins.
2) Strain away the liquid from zucchini as much as possible. Return grated zucchini to bowl.
3) Put in black pepper, garlic paste, sauté onion, crack-in the egg, grated cheese and bread crumbs. Mix well. shape into a bite-size balls. and place on a plate.
4) Coat each balls in this sequence first into flour, then egg and finish with a good coating of bread crumbs. shake of excess crumbs. Place on a plate. Repeat coating process until zucchini mixture is finished.
5) Heat up the oil in frying pan. Fry until golden brown. Serve immediately.

Lamingtons

Lamingtons

Ingredients

Sponge cake
via Japanese cooking 101
size : 18cm round tin

20 g butter

1 Tbsp milk

90 g cake flour, sifted twice (used plain flour)

3 eggs (used 4 size-M eggs , separated)

90 g sugar (incl. 1 sachet vanilla sugar)

Chocolate icing
via Aprosef
reduced  to glaze 18cm cake

80gm butter
80gm powdered sugar, sifted

3 Tbsp cocoa powder, sifted
40ml milk
1 drop of rum

Coating
unsweetened shredded coconut

Method

1. Preheat the oven to 170°c at least 20 minutes before. Line a 18cm cake pan with parchment paper (bottom and side). Put butter and milk In a small bowl and microwave until the butter melts. In another bowl, sift the cake flour 2 times. Set aside.
2. Beat the egg whites with a pinch of salt until stiff. Set aside.
3. For the egg yolks, put in the sugar and beat until thick and creamy. Pour in the melted butter and milk. Mix well. Add sifted cake flour in 3 parts. Fold in the first one-third of the flour by hand with a spatula (not with the mixer). After the flour is incorporated, add the next part of flour and again fold in with the spatula. Repeat. Incorporate in a third of the stiffen egg whites, and then fold in the remaining egg white , be careful not to knock out the air of egg whites.
4. Put the batter in the prepared pan. Bake for 12 mins. do the toothpick test. Bake more if needed.
5. Take the cake out from the oven and leave for 15 minutes. Finally, remove the cake from the cake pan and let it cool completely.
6. When cake is cooled, start making the chocolate icing by placing all the icing ingredients in a sauce pan and gently heat it. Once butter is completely melted and shinny. remove from heat.
7. Cut cake into 8 equal pcs. and dip all sides of the cake into the chocolate icing carefully. Place on wire rack to dry out a bit.
8. Once you finish dipping the chocolate icing, start coating all sides with shred coconut.
9. serve or keep in air-tight container.

Coffee Guide via Jamie Oliver

My go-to drinks are cappuccino and mocha. more details at JamieOliver

Banana Bread

Over the years, I have been trying to recreate the banana bread that I love to eat back home. My mother buys them at the weekly night market and we'd finish it a loaf in one sitting! Although it is called bread, to me it eats like a cake more than bread.  This recipe is nearest to what I remember. The difference perhaps is due different type of banana available here. Anyway, I am more than happy to use this as my go-to recipe going forward.

Banana Bread
via PanlasangPinoy

Ingredients

1½ cups all purpose flour

1 cup sugar

1 tsp teaspoon salt

1 tsp baking soda

1 cup banana, mashed

1 cup sugar2 raw eggs

½ cup cooking oil

1 tsp vanilla extract

Method

1. Combine all the dry ingredients starting with the flour, sugar, salt, and baking soda.
2. Mix the dry ingredients thoroughly until everything is evenly distributed.
3. Add the other ingredients (eggs, mashed bananas, cooking oil, vanilla extract ) then mix well with the dry ingredients until a batter is formed.
4. Grease the loaf pan and pour-in the mixture.
5. Preheat oven at 180˙c then bake the mixture for around an hour.
6. Remove from loaf pan from the oven then allow to cool down.
7. serve warm or room temperature.

Native American Fried Bread

This fried-bread looks very much like the Hungarian Lángos. However, the Hungarian version is leaven using yeast. While this Native American version uses baking powder ; which makes the process faster. Of course, there are difference in taste too.

For testing purposes, I have reduced the ingredients to a third of the original.

Native American Fried-Bread
via The Pioneer Woman

1 cup All-Purpose Flour
a pinch of salt
1 tsp Baking powder (slightly rounded tsp)
1/4 cup milk
water as needed
Lard or shortening , for frying (I used vegetable oil, will try lard the next round)

Instructions

Stir together flour, baking powder, and salt in a medium bowl. Stir with a fork as you pour in the milk; keep stirring for a bit to get it to come together as much as possible. Add just enough water to get it to come together. Cover the bowl with a dish towel and let it sit for 35 to 45 minutes to rest.

When you're ready to fry the bread, heat about 1 to 2 inches shortening/lard in a large skillet over medium-high heat. Grab a plum-sized piece of dough (or larger if you want larger fry bread) and press it into a circle with your fingers: place it on a clean surface and begin pressing in the center and work your way out, stretching it as you go.

When the circle is about 4 to 7 inches (however big you want it) carefully drape it into the skillet. Allow it to fry on one side until golden brown, about 1 minute, then carefully flip it to the other side using tongs. Fry it for another 30 to 45 seconds.

Remove the fry bread to a paper towel-lined plate and allow it to drain while you fry the other pieces.

Serve warm!

Coleslaw

I have never checked a coleslaw recipe before preparing this post just to compare my ingredient list with what is the norm. It's good to know it is not far off.

Coleslaw

Ingredients
Equal quantity of Cabbage and Carrot, shredded or cubed
Spring onion, slice thinly
salt, to taste
sugar, to taste
ground black pepper
Mayonnaise, to taste
2 tsp of sour cream
a little water

Method :
1) Rinse cabbage and carrot before shredding or cubing
2) In a salad bowl, put in the thinly sliced spring onion follow by salt, sugar and ground black pepper
3) Put in half the vegetables, drizzle with some mayonnaise and a teaspoon of sour cream. Place the remaining vegetables and again drizzle on some mayonnaise and another teaspoon of sour cream.
4) Mix well and let it chill in the fridge for minimum 30 mins.

Roasted Radish

It is common to eat radish raw. However, in Chinese cuisine, radish is also cooked in soups and also sun-dried. I much preferred the taste of sun-dried radish than raw. Since I am not so adventurous to sun dry radishes myself, I tried roasting them in the oven. The results is quite similar to dried ones but with enhanced sweetness and milder peppery taste.

Roasted Radish
Radishes
salt
oil

1) Pre-heat oven at 170˙c
2) Slice radishes into rounds. Place on oven-proofed dish, drizzle with some cooking oil and sprinkle with salt.
3) Bake for 30mins. until slightly brown.

raw radishes

Baked sweet potatoes

The humble sweet potatoes are a luxury over at this part of the world. With the rising food prices, we only buy certain foods when on sale. The sweet potatoes is one of them. Back home, sweet pototoes are either eaten steamed, barbeque, fried or cooked in a sweet ginger soup. This time I've decided to bake it. Though not crispy, it was very good accompanying the stuffed pork.

Baked Sweet Potatoes

Ingredients
Sweet potatoes, as many as you like
drizzle of oil
salt
black pepper

Method
1) Pre-heat oven at 180˙c  at least 20 mins. before baking
2) Peel the sweet potatoes. Then either cut into 1-cm thick match stick, into wedges, or rings.
3)  Drizzle some oil onto baking dish. Lay the sweet potatoes into 1 layer, do not overlap. drizzle a little more oil. Sprinkle the salt and black pepper all over.
4) Put baking dish in oven and bake for 15 mins. after 15 mins. take out and turn over the potatoes to the other side and bake for another 15 mins. or until cooked.
5) Serve immediately.

Baked Honey mustard chicken wings

One of my go-to chicken wings flavours is honey mustard. It's quick and perfect as finger/party food.

Baked Honey Mustard Chicken Wings


Ingredients
Chicken wings
Honey
Mustard
Ketchup
Soy sauce
Garlic powder
Salt
Pepper

Method
1) Pre-heat oven at 190-200˙c
2) In a zip-lock bag, place chicken wings, sprinkle salt, pepper and garlic powder all over chicken wings or to taste. Next drizzle honey, ketchup, mustard and soy sauce all over. Close the bag, massage the bag to combine the wings with seasoning and spices. Let it sit in the fridge for min. 30 mins.
3) After 30 mins. line a baking tray with baking sheet, place chicken wings one by one on to tray sans marinade. Bake for 20 mins. brush each wings with marinade, sprinkle on the sesame seeds and bake for another 15 mins. or until fully cooked.
4) Serve immediately.

Peanut butter chocolate rice cookies

Peanut butter is my weakness. I'm not kidding , I could eat a few teaspoons a day! Before the jar got finished, I decided to make these cookies for the husband to snack when he has to eat dinner late.

I kept these in the freezer and each morning I thaw 2 pcs. for him for his afternoon snack. This way, the cookie softens in the centre.

Peanut Butter Chocolate chips Cookies

Coffesions of a baking sheet

Ingredients

1 1/2 cup flour

3/4 tsp baking soda

3/4 tsp salt

113gm butter , room temp.

3/4 cup brown sugar

1 large egg, room temp.

1 tbsp vanilla

1/2 cup creamy peanut butter

1 1/2 cup chocolate chips/chunks/rice

Instructions

1. In a medium bowl mix togther flour, baking soda and salt set aside.
2. In the bowl of an electric mixer cream butter and brown sugar for 3 minutes. Add in egg, vanilla and peanut butter, mix for another 2 minutes. Add in flour mixture and fold in chocolate chunks. Chill dough for 1 hour then preheat oven to 350˙F/180˙c/Gas 4 and line a baking sheet with baking sheet.
3. Bake for 8-10 minutes. I like to take cookies out when they look almost done and let sit on pan for 5 minutes then transfer to wire rack to cool completely.

Hungarian Fairy Cake { Tündérsüti }

Hungarian Fairy Cake { Tündérsüti }
recipe via Tundi Konyha

Ingredients

For the dough
200gm Plain flour
80gm Powdered or Confectioner's sugar
100gm Butter, room temperature
2 Egg yolks
1 tsp Baking powder
1 pkt vanilla sugar
pinch of salt

For the filling
1 packet "puncs" / strawberry pudding powder
200ml Cold Milk
4 Tbsp sugar
180gm Sour cream, room temperature (normally 20% fat, but I only had 12%)
2 Egg whits
Rum extract, to taste
small drop of red food colouring

Powdered sugar for dusting

Method
1) Pre-heat oven to 180°. Prep cake tin (17.5x23.5cm) by greasing and flouring it. Set aside.

2) Make the dough by mixing  mixing flour, powdered sugar, baking powder and pinch of salt. Then add in butter by gently pinch butter into flour mixture until crumbly. Create a well in the centre of the bowl, pour in the egg yolks and gently knead into becoming a soft dough.

3) Divide dough into 6:4 portions. Roll out the bigger dough to the size of the bottom of baking dish. Place in the baking dish. Place the baking dish in the fridge to let the dough rest. The smaller portion of dough, wrap in cling film and let it rest in the fridge too.

4) While the dough is resting, prepare the filling. In a sauce pan , pour in cold milk, then slowly mix in the pudding powder and powdered sugar. Cook the pudding on stove top until thickens.

5) When pudding has thickens, carefully mix in the sour cream. This process will easily split the mixture. What I did was, take a little of the hot pudding, and add into the sour cream and then pour the whole sour cream mixture into the  hot pudding and quickly whisk it to avoid splitting. Then put in the rum and red food colouring, mix well. Set aside

6) In a bowl, beat egg whites until stiff. The slowly fold into pudding mixture.

7) Take out the baking dish from the fridge, pour the filling over the dough base. Finally roll out the smaller portion dough, cut into strips and lay a criss cross pattern on top (see pic from recipe link above).

8) Bake in the oven for 30-35 mins. until pudding is firm nad pastry is golden brown.

Grapefruit Cake

photo via Andrew Zimmern

Unfortunately I didn't managed to take a photo of the actual cake, before it was demolish and became "unphotogenic". I'm posting still the recipe because it was surprising good!

Grapefruit cake
recipe via BlissfullyScrumptious

Ingredients
40gm Sugar
1 Egg
50gm Butter, melted
50gm Plain Flour
1/2 tsp Baking powder
1/2 tsp Baking soda
a pinch of salt
50ml Grapefruit juice

Method
1) Pre-heat oven to 180˙c
2) In a bowl, mix together flour, baking powder, baking soda and a pinch of salt. Set aside
3) In another bowl whisk sugar, egg and melted butter until combine. Pour in the grape juice and flour mixture (1). Whisk until just combine, do not over mix!
4) Pour cake batter into greased loaf tin and bake for 20-25 mins.

Chinese New Year Cake / Nian Gao / 年糕

When it come to taste of Chinese foods, we work on the basis of sweet, sour, bitter, and spiciness. Another element which is also very important is the textures. Some of the favoured texture is stickiness, crispiness and bounciness of foods; which can be found when you're enjoying dim sums. To achieve stickiness, glutinous rice is used.

This Chinese New Year cake symbolises "raising oneself higher in each coming year" or 年年高升. You can read more on wiki.

My cake turned out very pale despite after almost 8 hours (!) of steaming. The cake is suppose to be dark caramelised colour. I know what I did wrong, and will improve on it the next Chinese New Year.

I made this based on recipe from Nasi Lemak Lover.

Chinese New Year dishes : Yusheng / Yee Sang / 鱼生

I love this "salad" dish with raw or smoked fish during Chinese New Year. The crispy crunch of the fried wonton, contrast with the fresh fish and vegetable toss in plum sauce is my idea of heaven!

For recipe, please refer to my recipe from last year.

Chinese New Year Baking : Almond London Cookies

Chinese New Year is once again around the corner (February 8th)! For this year, I thought aside from the staple pineapple tart, I should try my hand at another favourite cookies for the festival. When I saw a recipe for Almond London Cookies during my blog surfing, I knew I want to make these. These did not originate from London and I have no idea why this cookies exists in Malaysia. The cookie is basically a toasted almond wrapped with short cookie dough, bake lightly, then dipped into melted chocolate and finish off with a sprinkle of chopped/nibbed almonds.

For step-by-step tutorial, please go to Nasi Lemak Lover.


Almond London Cookies
Source : Nasi Lemak Lover (linked above)

150g whole almonds

30g nibbed almonds

170g butter (salted)

60g icing sugar, sifted

20g egg yolk (used 1 yolk)

300g cake flour (used plain flour)

300g chocolate

Method

1. Toast whole almonds in oven at 180°c for 13-15mins, and toast nibbed almonds at 180°c for 1-2mins. Set aside to let it cool completely before use.
2. Cream butter and icing sugar till light and pale.
3. Add in egg yolk, beat well to combine.
4. Add in cake flour, mix until it come together to form soft dought. Do not over work it.
5. To weight dough 6g each, wrap up a whole almond, and shape into oval shape.
6. Bake cookies at 160°c (fan forced) for 15mins or until golden brown, set aside to cool completely.
7. Melt chocolate over double boiler or microwave oven. Dip cookie in melted chocolate. Use a small fork, transfer coated cookie into a mini paper cup.
8. Sprinkle some toasted nibbed almonds on top. Chill in the fridge (~10mins) to set the chocolate before storing in air-tight container. Store in cool place to prevent chocolate from melting.

Beetroot Soup

The beetroot I got was more red than purple. So, when I serve this soup, my husband said it looks like its for dracula :D If you love beetroot you'll love this soup. It's simple (once you get the beef stock ready) to make and great to warm the tummy during this winter weather.


Beetroot Soup
source : Poh's kitchen

Ingredients

50g butter

1 large brown onion, chopped

4 cloves garlic, chopped

500g beetroot, peeled and diced into 1cm cubes

2 medium carrots, peeled and sliced thinly

1 ½ litres beef stock* (pre-made)

3 tbs plain flour

180ml (¾ cup) passata / tomato puree or tinned crushed tomatoes

300g desiree potatoes, peeled and sliced thinly

3 tbs balsamic vinegar

1 tsp sugar

1 tsp table salt OR to taste (double if using sea salt flakes)

¼ tsp freshly cracked white or black pepper

250ml (1 cup) sour cream or crème fraiche

4 tbs chopped flat leaf parsley

Beef Stock

2 kg beef bones

2 carrots

2 medium brown onions, with skins roughly chopped

3 litres water

2 sticks celery, with tops and roughly chopped

1 bouquet garni (2 sprigs parsley, 2 sprigs thyme and 1 bay leaf)

10 - 12 black peppercorns

Method

1. Heat butter in a large non stick saucepan on medium heat. Sauté onion and garlic until soft but not coloured. Add beetroot and carrot and sauté until tender, then pour in beef stock. While this is heating up on the stove, whisk plain flour into three tablespoons of the tomato puree. Whisk with the remaining tomato puree and combine with rest of soup mixture. Cover and bring to the boil. Add the potatoes, balsamic and sugar. Simmer until potatoes are tender and then add the salt and pepper. Blend in a blender or with a stick blender until silky smooth. Serve with a generous dollop of sour cream or crème fraiche, sprinkle of parsley and pirozhki.

Beef Stock
1. Preheat over to 200ºC and bake bones in a roasting dish for half an hour. Add the carrots and onions and bake for another 20 minutes. Transfer the contents of the roasting dish into a large stock pot and pile in the remaining ingredients. Bring to boil, then lower to a simmer, for four hours, skimming the frothy impurities off the top as you go along. Strain the stock through a fine sieve to remove then discard all the solids. Cool and refrigerate so all the fat solidifies and is easily removed and discarded.