Chocolate Ganache Tart

Who have a sweet tooth, please come and share with me!! +

Ingredients
3 tablespoon s almond meal

6 tablespoons sugar
1¼ cups all-purpose flour
2 tablespoons grated orange or lemon zest (optional)
¼ teaspoon salt
150g unsalted butter, cold and cut into small pieces
350g 70% dark chocolate, coarsely chopped
300ml thickened cream
1 teaspoon vanilla extract

Directions
For the dough
1. Preheat oven to 180 degrees.
2. Roughly mix the almond, sugar, flour, zest (if desired), and salt in a mixing bowl. Add butter to form coarse crumbs with no large butter lumps (dough should clump together when squeezed with fingers).
3. Immediately transfer dough to a tart pan (24cm) with a removable bottom. Using a measuring cup, evenly press dough in bottom and up sides of pan.
4. Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.

For the chocolate ganache

1. Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.
2. Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or chill for 1 hour.

Baked Pumpkin with Cherry Toamato & Toast

Have a healthy breakfast in the morning, instead of dessert all the times!!
















Ingredients (serves 2)
250g Japanese or Kent Pumpkin, peeled and cut into thick slices
100g Cherry Tomato, halved
2 scoops of Spreadable Cream Cheese
1 small Avocado, halved
1 Spring Onion, fine chopped
Olive Oil spray
Salt and Pepper

1. Preheat the oven with 200 degree

2. Place the pumpkin in a roasting pan, spray the oil and sprinkle with some salt on the top

3. Bake for 25 minutes or until just tender

4. Place the pumpkin on a plate, sprinkle the spring onions, add 1 scoop of Cream Cheese and Cherry Tomatoes. Serve with some Toasts

Blueberries Panna Cotta with Passionfruit

Haven't posted my signature dish for awhile. Here you are...















Ingredients (serves 4)
300ml Thin Cream
200ml Milk
150g Blueberries
100ml Passionfruit Pulp (about 4 Passionfruit)
50g Caster Sugar
2tbs Boiling Water
1.5tbs Powdered Gelatine

1. Blend the Blueberries and then place the blueberries, cream, milk and caster sugar in a saucepan over low heat. Cook, stirring often, for 10 minutes (ensure don't let it boil). Remove from heat.

2. Place the boiling water in a mug. Sprinkle with the gelatine and whisk with a fork until gelatine dissolves. Add gelatine mixture to the cream mixture and stir to combine. Set aside for 15 - 20 minutes, stirring occasionally, to cool.

3. Pour the cream mixture evenly among 4 ramekins. Place on a tray and cover with plastic wrap. Put in the fridge for at least 4 hours or overnight to set.

4. Unmold the panna cotta, briefly dip ramekins, run a knife around edge of each panna cotta, and invert onto a plate. Serve with passionfruit pulp or other berries you like.

Thai Beef Salad

Another yummy recipe that I would like to share with you this week...















Ingredients
300g Beef Rump Steak
2 tsp Olive Oil
2-3 Cucumbers
250g Cheery Tomatoes, halved
50g mushroom, thinly sliced
1 Small Red Onion, thinly sliced
1/2 cup Mint Leaves
1/3 cup Sweet Chilli Sauce
1 large Lime, juiced
1 tbs Fish Sauce

1. Season the steaks with oil, salt and pepper. Cook in a grill pan for 2-3 minutes on each side. Cooking time may also vary on the thickness of the steaks. Transfer to a plate and stand for 10 minutes. Thinly slice diagonally.

2. Cut the cucumber in half and remove the seeds. Thinly slice each half diagonally and place into a large bowl. Add tomatoes, onion, mint leaves, mushroom and steak.

3. Combine chilli sauce, lime juice, fish sauce, salt and pepper in a jug. Add to salad and toss until well combined.

One of My Favor Desserts – Chocolate Fondant

Recently, I finally found a recipe for making a chocolate fondant, as before I can only find the recipes for chocolate pudding.

Actually, it’s a lovely dessert which recalls my memory when I was in HK … chatting and laughing with my best friends after delicious meal in a small cafe in Kowloon Tong!!















The recipe is listed below:
1. Turn the oven on to 180 degree.
2. Brush the insides of the aluminium mould with soft butter, then spoon in some cocoa powder. Turn the mould in a circular motion and tap until the inside surface is fully covered with the cocoa powder.
3. Place the (50g) dark chocolate and (25g) butter in the heat-proof bowl, and place it over a pan of bowling water. Leave it to melt.
4. Beat the (2) eggs in a separate bowl. Slowly incorporate sugar. Mix until airy and fluffy.
5. Sieve the (25g) all purpose flour into the melted chocolate-butter mixture. Mix until no flour crumbles are seen.
6. Now add the egg mixture into the chocolate-butter mixture so they are both in the same bowl.
7. Pour the mixture into the prepared aluminium mould. Place into the oven for 8 – 10 minutes.
8. Serve with ice-cream, seasonal fruits (Mango slices and puree sauce) and a sprinkle of icing sugar.

Unfortunately, I failed to make it ---- the chocolate inside didn’t melt and come out as expected. Anyway, it still looks pretty good, doesn’t it? I will try it again.

Hope to share a successful one with you all very soon.

Parmesan Lamb Cutlet with Green Bean Salad

As per some requests, below is the cooking steps :

Parmesan Lamb Cutlet
1. Dip the cutlet in flour (shake off the excess) and egg, coat in the mixture of breadcrumb and shredded parmesan.
2. Arrange the cutlets in a single layer on a plate, cover and chill for at least 30 mins.
3. Preheat the oven to 180 degree with fan.
4. Grill the cutlets in the oven for 12 - 15 mins. Turn it over after 10 mins.
(Since the cutlet is coated with the mixture, even grilling the texture is still very soften and juicy)

Green Bean Salad
1. Cook the green beans in boiling water with salt for 2 - 3 mins.
2. Afterwards, transfer the beans immediately to ice-water bowl and chill
3. Cut a small red onion in thin slice
4. Blend 1 small garlic clove, 3 pieces of lemon skin, 2 tbs of fresh lemon juice, 3 tbs of extra-virgin olive oil, 1 tbs of sugar, pinch of coarse salt and pepper
(After blending, the sauce looks like a creamy puree but it is very healthy)
5. Combine the green beans, red onion and the sauce mixture when serving

英式Scone

經過一次不是太成功的經驗, 雖然太太都覺得口感及味道唔錯, 看似在香港吃到的KFC鬆餅 (比較大了一點...) 估唔到第二次就可以成功做到好似一些高級酒店裡所吃到的英式Scone作為我倆星期六的Afternoon Tea.

其實, 在澳洲很多Cafe都可以買到所謂的Scone, 但實質上,它的口感卻比較像一般的麵包, 我就覺得根本談不上做Scone, 可能他們原意就不是要做那些英式的Scone吧!?

初步完成後的麵糰及壓出後Scone初形...














焗製過程進行中及完成後的Scone...














再配合最近添置嘅茶具, 更増添幾分品味...

















如有興趣, 可以參考以下Recipe 的網址 (而且提供埋Video, 包保每個程序都好清楚)
http://www.marthastewart.com/recipe/mummys-favorite-scones?autonomy_kw=Sweet Scone
(注意當中所建議的焗爐溫度係美式...)