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.
Thanks food blogger Aunty Yochana for sharing this recipe.
If you read the comments in her blog, you'd realise that many Malaysians/Singaporeans living abroad miss it ; something which used to
be easily available at their neighbourhood morning market and never
thought of making it at home!
As advised by Aunty yochana I've
replaced the fruit salt with instant yeast since Eno (a kind of fruit
salt) wasn't available here. And I've apportioned the recipe acording to
200gm of plain flour i.e. 2/5 of the original recipe which yield 5
pancakes.
Verdict :-
I couldn't stop munching !
Texture wise it is not very near to honeycomb surface that I'm familiar with, perhaps that is due to the substitution of Eno.
Anyway, I'll definately make this again :)
Chinese new year is fast approaching, this year falling on valentine's
day! This cookie is one of the must treats during the festive season.
Coarsely ground peanuts are the main ingredients ; however, I have
substituted it with left over ground walnut which worked out fine .
Recipe from here
Seafood is rather expensive here as Hungary is a landlock country. On
top of that the current economy only result in even higher prices for
"fresh" sea fish. So I've opted for frozen fish from the hyper mart to
sooth my craving for sea fish. Last week, I tried this "HEKK" brand and
it tasted fine; unlike some of the frozen fish on sale, this doesn't
smell and taste too fishy. Sorry I couldn't recognise and name the type
of fish that I ate (!) because I just realised that it only says tengeri hal (sea fish) on the packet ... hmm..
If you can find fresh mackerel in your market, this recipe would work well with it! If not, you can always trial on other fish available to you.
Baked fish with spicy "salsa" stuffing
Serves : 2
Ingredients
450gm Fish, washed and cleaned
salt & white pepper, to taste
rice flour (or plain flour) , for coating
oil for frying
Spicy "salsa" stuffing
1/2 red onion, chopped
1/2 tomato, chopped
parsley, chopped
salt & pepper, to taste
soya sauce, to taste
sugar, to taste
erős pista (or sambal oelek), to taste
1) Pre-heat oven @180°c.
2) Blend together ingredients for salsa.
3) Pat dry fish after washing and cleaning. Slit the top part of fish for stuffing.
4) With high heat, heat oil in a non-stick pan or wok. *oil must be hot otherwise fish will soaked up oil*
5) Season fish with salt and white pepper to taste
6)
Stuff the salsa into the slit, keeping aside some for topping *do not
over stuffed as it would result in stuffing spill out during frying*
7) Lightly coat fish with rice flour (or plain flour)
8) When oil is hot, carefully place fish in pan/wok and fry until lightly golden
7)
Remove lightly golden fish from frying pan/wok, drain away access oil
and place fish in baking dish. Top remaining salsa on fish. Bake until
salsa is browned and crispy.
8) Serve immediately with rice.
** You can also grill fish in banana leaf. Even more YUMMY!
This box of muffin
mix kept staring at me in the kitchen since Christmas (got it in a set
of gifts). I counldn't resist anymore, I have to give it a go!
Due
to my first bad experience (once only) with muffin mix (another brand),
which turned out dry, hard, powdery and the taste ....artificial ; I
didn't have too high of expection this time round.
Dr. Oetker
chocolate chips muffin mix changed my perception of pre-mixes. The
muffins were fluffy, wholesome, and didn't taste artificial at all. If
you want to spice it up, try twirling in some peanut butter (which i
did) or any other jams before baking. It was great for tea time...yum
..satisfying ;)
Note
: Included in the box was 1 pkt. of choc. chips, flour mix, 12 muffin
cups. Additional fresh ingredients - eggs, milks and oil
