Mini Gianduja & Dark Chocolate Mudcake (GF)

cake recipe

1/4 cup coconut flour

1/4 cup unsweetened cocoa powder

1/4 teaspoon sea salt

1/4 teaspoon baking soda

3 large eggs

1/2 cup orange blossom honey

1/2 cup gianduja, cut to similar size to choc chips

1/4 cup dark choc chips

ganache recipe

1/2 cup cream

1/4 cup chopped gianduja

1/4 cup chopped dark choc chips

method

preheat the oven to 160deg celsius (for fan forced oven).

line muffin tray with paper liners

sift all the dry ingredients except choc chips & gianduja

combine sifted ingredients in a bowl

in another bowl, combine all wet ingredients. mix with a hand mixer

mix the wet & the dry ingredients until well combined

fold in the choc chips, gianduja

scoop 1/4 cup of mixture in each muffin cup (makes 8)

bake for 25mins or until the skewer comes out with just a few moist crumbs

cool in the muffin tray

to make the ganache, heat cream & chocolate in a double broiler until

chocolate has almost melted completely

remove from the heat and stir until all the chocolate has melted

cool for about 5-10 minutes

top each cake with the ganache (the ganache would be think so you

can frost the cakes as you would if you were using buttercream)

to serve, eat as it is or

remove the paper lining from each cake

(it is easier to remove the paper once the cakes are completely cool)

heat the frosted cake for about 15seconds in the microwave

this makes the inside of the cake gooey and soft, so it is not as dense

as well as melt the ganache slightly so it coats the cake

and gives it a shiny top

serve with cream or ice cream (as shown above)

serves 8

Gianduja Cakes with Dark Choc Chips & Roasted Hazelnut

cake recipe

1/4 cup coconut flour

1/4 cup unsweetened cocoa powder

1/4 teaspoon sea salt

1/4 teaspoon baking soda

3 large eggs

1/2 cup orange blossom honey

1/2 cup dark chocolate chip

1/2 cup gianduja, cut to similar size to choc chips

1/4 cup chopped roasted hazelnut

frosting recipe

125g softened unsalted butter

1/8 cup dark chip chips 

1/8 cup roasted hazelnut 

1/4 cup chopped gianduja

method

preheat the oven to 160deg celsius (for fan forced oven).

line muffin tray with paper liners

sift all the dry ingredients except choc chips & gianduja

combine sifted ingredients in a bowl

in another bowl, combine all wet ingredients. mix with a hand mixer

mix the wet & the dry ingredients until well combined

fold in the choc chips, gianduja & chopped roasted hazelnuts

scoop 1/4 cup of mixture in each muffin cup (makes 9)

bake for 25mins or until the skewer comes out with just a few moist crumbs

cool in the muffin tray

to make the frosting, cream the softened butter until fluffy

in a food processor, placed the choc chips & roasted hazelnut,

blitz until it becomes a think coarse paste

fold the thick choc hazelnut paste & gianduja into the creamed butter

cool in the fridge for about 5 minutes

spread the frosting on top of the cooled cakes

(make sure the cakes are cool enough or it will melt the frosting)

garnish with shaved gianduja if desired

serves 9

Bacon, Peas & Saffron Cream Pasta

Ingredients

200g fettucini or parpadelle, cooked & drained

125g Philedelphia Cream Cheese for Cooking

pinch saffron

pinch onion powder

pinch white pepper

1 tbsp garlic olive oil

pinch chili flakes

4 rashers bacon, cut in small strips

1 cup frozen peas

100ml chicken stock

pinch truffle salt or sea salt

1 cup of grated cheese (pecorino, parmesan & mozarrella cheese)

Method

cook the pasta until al dente. follow cooking instructions on the box/packet 

add the oil in a sauce pan

saute the bacon until crispy & golden in color

add the onion powder, chili flakes to the bacon

add the peas

mix in the saffron with the chicken stock and pour in the pan

let it simmer until the peas are cook

stir in the cream cheese and season with salt & pepper

stir until well combined

taste and adjust seasoning

place the cooked pasta in the sauce and toss together

while still over the heat, stir in the grated cheese

make sure the sauce & cheese is well combined with the pasta

serve while warm

Serves

serves 2 people (approximately) 

Blueberry & Blackberry Cheesecake Recipe

This post is a follow-up on my previous post, "Cheesecake Anyone." I noticed that my previous post has been getting the most views so I thought I'd do a follow-up. I didn't include the recipe last time so here it is:

Ingredients

175g digestive biscuits (plain), crushed

75g melted butter

1 punnet blueberries (plus extra for garnish)

1 punnet blackberrie (plus extra for garnish)

500g (2 blocks) cream cheese

150g caster sugar

1 tablespoon vanilla extract

4 eggs, lightly beaten

Method

Preheat the oven (fan-forced) to 160 degrees celsius

Butter the sides & base of an 8 1/2inch springform cake tin

(tip: before doing this invert the base so the surface is flat)

Place a greasproof paper on the base of the tin

Crush the biscuits in a processor and add butter

Place the mix onto the base of the tin, flatten until even

Cool in the fridge

Beat the cheese, sugar & vanilla extract & egg until smooth & creamy

Pour half of the mixture onto the prepared cake tin

Sprinkle in the fruits, add as little or as much as you like

Make sure the friuts don't go near the sides of the cake

Top of the fruits with the remaining cheese mixture

Remove any air bubbles by tapping the base of the tin

Bake for about 40 minutes or until the cake is set

but slightly wobbly in the middle

Once done, leave the cake in the oven with the door ajar

Cool the cake in the tin (inside the oven) until it has

reached room temperature

Release the sides of the cake but carefully running a knife

around the sides

Cool in the fridge for a few hours to help it set better

Please read my previous blog post for other tips on baking cheesecakes

Enjoy & Happy Baking!

Bacon, Egg & Potato Salad

Everyone has their own version of potato salad. Some warm, some cold, some with mayo while others without. I came up with my recipe by looking at cookbooks and taking ideas from all the potato salads I've had throughout the years. This version has mayo in it and is usually served cold. This recipe would easily serve 4-6 people if eaten as a side dish.

Ingredients

800g boiling potatoes, cut into cubes

125g bacon, cut into lardons or small strips

3 large eggs, hard-boiled & mashed

1/2 small spring onion (green part only) or 1/2 bunch of chives

75ml Japanese mayo (Kewpie or similar)

1 teaspoon garlic powder

1/2 teaspoon paprika

salt & white pepper to taste

Method

Cut potatoes into cubes & boil until just cooked, drain & set aside

Cut the bacon into lardons and fry until crispy, drain & set aside

Boil eggs to hard boiled stage, peel & mash, set aside

Cut the spring onions and/or chives

Make the dressing by combining the remaining ingredients

Combine everything in a bowl, making sure not to break the potatoes

Chill in the fridge before serving

Shitake & Sesame Seed Inari

Sushi & Sasimi are two of my all time favorite Japanese food. I never used to make my own sushi but lately, I find that by making my own, I could add ingredients to suit my cravings. Inari  is probably the easiest thing one could learn to make if one wants to make sushi at home. There's no sushi mat involved in the preparation so no need to worry if don't know how to use a sushi mat.

Please be advised that my recipe for the Shitake & Sesame Seed Inari is by no means a traditional recipe. Normally you can buy Inari in your favorite sushi shop/bar with just rice inside. I like mine with extra ingredients inside for added flavour.

Ingredients
2 cups sushi rice (available from asian grocers)
Sushi Vinegar (available ready-made in asian grocers or if you prefer to make your own, you can combine rice vinegar, sugar and salt)

150g fresh Shitake mushroom (you can use dried/rehydrated but the measurement would need to be adjusted)
1 Tbsp Soy Sauce
1 Tbsp Water
1 Tbsp Sugar
2 Tbsps Roasted White Sesame Seeds

18 Prepared Bean Curd (Inari) Pouches (also available from asian grocers)

Method

1. Cook the rice as per instruction in the packet
2. While cooking your rice, slice the shitake mushroom into small cubes. In a pan, combine the sliced mushroom, soy sauce, water and sugar. Let in boil until the liquid has been absorbed by the mushroom and mushroom is completely cooked. Remove from the heat and stir in the sesame seed. Set aside & cool to room temperature.
3. After the rice has cooked. Transfer to a bowl (wooden bowl preferred). Slowly add in as much or as little of the sushi vinegar to the rice. The idea is you have a flavoured rice but not too sour that it overpowers the dish. Carefully mix the rice while cooling it with a fan (hand or electric). Once it is room temperature, cover with a damp cloth to avoid drying out while you prepare the rest of the ingredients. 
4. Combine the cooled rice & cooled mushroom mix. Carefully mix as to not break the rice up to much.
5. Drain the prepared bean curd pouches.
6. Stuff each pouch with the rice mix. Fill the pouches until they are 3/4 full then fold the flaps on top of each other to seal the pouches.
7. Serve. 

Champagne & Lychee Jelly

Ever wondered what to do with leftover champagne? I had the same problem last night when we opened a bottle of bubbly and couldn't finish it. This recipe was inspired by Quay (the cookbook of Quay Restaurant in Sydney, Australia). If you haven't heard about this restaurant, go check it out. It's #26 on the World's Top 50 Best Restaurants for 2011.

Anyway, back to the recipe. This is a fairly simple recipe and it is perfect for parties since it is something you have to do well in advanced.

Ingredients

500ml Champagne (or you could use any sparkling white or pink/rose wine you have available)
2 cans of lychee (separate the syrup & fruits - each component will be used separately)
100g caster sugar
3 1/2 sheets of titanium grade gelatine sheet
Mint for garnish (optional)





Method

1. Combine 500ml champagne and 350ml lychee syrup in a pot.
2. Add sugar to the pot. Boil until all the sugar has been completely dissolved.
3. Soak the gelatine sheets in very cold/ icy water until soft.
4. Once the mixture has boiled, reduce the heat to a simmer. Taste. Adjust sweetness if desired.
5. Once you are happy with the taste, remove the pot from the heat. Make sure you still have 850ml of liquid (measure if in doubt), add a little more lychee syrup so you reach 850ml if needed. Keep the liquid hot or else the gelatine won't dissolve.
6. Sqeeze the water out of the gelatine sheets and put the soft gelatine into the pot of hot champagne & lychee mix. Stir until the gelatine is completely dissolved. Set aside to cool a little bit for ease of handling.
7. For molds, use clear serving glasses such us martini glasses or wine glasses, if you prefer to make individual servings. If you prefer to serve a the jelly to share then use a bigger container.
8. Put lychees into each glass. Depending on the size of your container, you might have to put 1-3 pieces each. Place the remaining lychees in the leftover lychee syrup and cool them in the fridge for garnish later.
9. Pour the champagne & lychee mix into each prepared glass or serving container. Fill about halfway.
10. Set the jelly in the fridge for at least 4 hours (for glasses).
11. To serve, drain your reserved pieces of lychees and top each serve of jelly with more lychees. If you want to make it extra special, why not place a small mint leaf on top of the lychees.

Time: Cooking & preparation takes approximately 15-20 minutes. Setting time is at least 4 hours for individual servings of jelly.

Servings: Approximately 4-6 individual serves of jelly