I knew baking this perfect custard cake
would be a minor challenge with my novice baking skills. Sure enough
the egg white didn't turn out right! Hence, when pouring the cake
mixture on to the custard mix, the cake mixture sank right to the
bottom... I proceeded to baking it nonetheless.
After 25 minutes (shorter time due to reducing of custard topping), the
cake came out nice and brown. It appeared ok after all ! We enjoyed this
cake very much and sure that it will be a regular for special occasions
:)
Thanks Pinoy Cook for sharing!
That's the recipe I tried for yesterday's lunch. The usual stuffings
that I'm familiar with are mince pork+rice or fish paste. I think meat
or fish stuffing + pepper helps to balance the spiciness of the pepper.
While this vegetarian version that I tested was packed with spices, take
a bite and it'll woken up all your senses! This dish is great with a
plate of steamed rice... Ooh la la. This is certainly a keeper!
Stuffed chilli peppers
Recipe from Spice Hut
Ingredients:
8 chilli peppers
2 large potatoes
1 small onion
1 tbsp coriander seeds
2 tsp MDH Pav Bhaaji Masala (omitted, since not available)
1 tsp red chilli powder
1 tsp cumin seeds
salt to taste, oil for saute
Method:
Peel
the potatoes, wrap them in paper towels and cook in the microwave for
8-9 min. Remove, crumble them. Keep aside. Place coriander seeds in a
ziploc bag& pound roughly with a rolling pin. Finely chop the onion.
Hold
the chilli pepper in the palm of your hand and make a long slit along
one side, using a small knife. Remove the seeds & white part inside
the pepper with your fingers or spoon. Repeat with all the peppers. When
done make sure to clean your hands with soap. Preferrably wear gloves.
Heat
oil in a non-stick pan. Add the onion, saute till translucent. Add the
Pav Bhaaji Masala, red chilli powder, cumin seeds, crushed coriander
seeds, salt to taste. Saute for 2 min. Add the crumbled potatoes &
adjust salt. Mix well till potatoes are coated well with the masalas.
Turn off stove. Cool this stuffing for a bit.
Pack the stuffing
in the prepared chilli peppers. In the same non-stick pan, heat more
oil. Once oil is hot, reduce heat to medium low &carefully (use
tongs) place the stuffed peppers into the oil, slit side up. Let it cook
like this for 5 min.
Turn off stove, remove stuffed chillies and
place them in a baking dish. Bake for 15-20 min in a preheated 325
degrees oven. Serve hot.
The long list of ingredients required for mille crepe puts me off from trying out the recipe. It is far too complicated for my attention span :p Perhaps some other time...
So, the next best solution for me was to use the Hungarian crepe (palacsinta) recipe by June meyer instead and by stacking up layers of palacsinta to imitate the mille crepe look ;)
Pancakes (Palacsinta)
Serves 4 to 6.
Ingredients
4 whole eggs
2 cups milk
2 tsp. sugar
2 cups sifted flour
Butter
1)
Mix flour, salt and sugar.Combine well beaten eggs and milk.Add egg and
milk gradually to flour mixture, beating to a thin smooth batter.Let
batter sit for 1/2 hour. This gets rid of the raw flour taste.
2)
Spoon 3 Tbls. on hot buttered skillet. Will be very thin. Tilt skillet
quickly in a circular motion to distribute batter over skillet. Brown
lightly on both sides.Continue this until batter is used up.
To make Chocolate syrup1 bar of dark chcolate
1) Break chocolate into pieces and melt it using double boiler.
Assembling the cake
Almond flakes or grated walnut and powdered sugar for sprinkling
1) spread melted chocolate lightly on every crepe, meanwhile stacking it up til the desired height.
2) Finish off with more melted chocolate on top, sprinkle almond flakes all over.
3) When serving, sprinkle with some powdered sugar and a dollop of cream.
