Breakfast Pizza

Besides being a versatile wrap for sandwiches, Pita bread is also a great homemade-pizza crust. It makes a great light and thin crispy crust. Traditionally, consumed in the Middle East and the Mediterranean region, now it’s easily accessible at any grocery store’s bread section! Here, I have used it as the crust for this quick Breakfast Pizza. Try it, nothing out of the ordinary; just use the usual favorite breakfast ingredients, such as bacon, eggs, roasted peppers, onions, sausages, etc.

Well, before I pop the champagne to welcome the New Year, I would like to wish all of you a very Happy and Prosperous New Year! I hope year 2011 would bring more joy, happiness, health, and opportunities for all! Cheers!

Roasted White Wine Chicken with Prosciutto, Potatoes, and Onions

I made this Roasted White Wine Chicken with Prosciutto, Potatoes, and Onions over the recent holidays. I deliberately roasted the chicken and potatoes in the same baking tray. This method allowed the potatoes to absorb all the wonderful flavors from the prosciutto and chicken, which makes a huge difference to the overall taste of this hearty dinner for your family or friends. Try it.


Roasted White Wine Chicken with Prosciutto, Potatoes, and Onions

Ingredients

3 pcs (600 – 650g) Bone-In Chicken Breast
1 Bag (680g) Small Potatoes, halved
1 Bag (280g) Cipolline Onions, peeled
6 Slices of Prosciutto (Jambon Ham)
5 Tbsp Olive Oil
¾ Cup White Wine
Black Pepper
Rosemary
Thyme
Sea Salt

Method

Preheat oven to 425˚F.

Combine the potatoes, onion, 4 Tbsp of olive oil, a couple sprigs of thyme and rosemary leaves in a roasting pan. Season the potato mixture with black pepper and sea salt.

Meanwhile, season the chicken with black pepper, sea salt, and rosemary leaves. Wrap each chicken breast with two pieces of prosciutto and place on top of the potato mixture. Drizzle with the remaining olive oil and pour in the white wine.

Roast the chicken and potato mixture in the oven for about 40 minutes. Turn on the broiler and cook for another 5 to 6 minutes. Remove from the oven; let rest a few minutes before serving.

Serves 4

Very Tangy Lemon Bars

These are Very Tangy Lemon Bars. They are delicious and ideal when served as dessert after a heavy meal. I made this for the Christmas party and they were a hit! The lemon bars are best eaten the day it’s made or by the following day. Well, I don’t think you will have any leftover problems with these.. ;-)

Anyway, I would like to wish a “Very Merry Christmas” to all Seasaltwithfood readers and have a wonderful holiday!


Recipe adapted from Chewy Gooey Crispy Crunchy by Alice Medrich

Very Tangy Lemon Bars 2.0

Ingredients

For The Crust
7 Tbsp Unsalted Butter, melted
2 Tbsp Sugar
¾ tsp Pure Vanilla Extract
¼ tsp Sea Salt
1-Cup (4.5 oz) Unbleached All-Purpose Flour

For The Topping
1 Cup plus 2 Tbsp (7.7875 oz) Granulated Sugar
3 Tbsp Unbleached All-Purpose Flour
3 Large Eggs
1 ½ tsp Finely Grated lemon Zest
½ Cup Strained Fresh Lemon Juice
Powdered Sugar for dusting (optional)

Equipment: An 8 Inch Square metal baking pan, the bottom and all sides lined with foil.

Method

Preheat the oven to 350˚F. Position a rack in the lower third of the oven.

To make the crust: In a medium bowl, combine the melted butter with the sugar, vanilla, and salt. Add the flour and mix just until incorporated. Press the dough evenly over the bottom of the pan.

Bake for 25 to 30 minutes, or until the crust is fully baked, well browned at the edges, and golden brown in the center.

To make the topping: While the crust is baking, stir together the sugar and flour in a large bowl until well mixed. Whisk in the eggs. Stir in the lemon zest and juice.

When the crust is ready, turn the oven down to 300˚F. Slide the rack with the pan out and pour the filling onto the hot crust. Bake for 20 to 25 minutes longer, or until the topping barely jiggles in the center when the pan is tapped. Set on a rack to cool completely in the pan.

Lift up the foil liner and transfer the bars to a cutting board. If the surface is covered with a thin layer of moist foam (not unusual), you can blot it gently to reveal the zest by laying a square paper towel on the surface and gently sweeping your fingers over it to absorb excess moisture. Remove the paper towel and repeat with a fresh piece if necessary. Use a long sharp knife to cut into 16 (2 inches) or 25 daintier bars. Sift powdered sugar over the bars just before serving, if desired.

Roast Beef Tenderloin

At a Christmas party recently, I really enjoyed the way my friend prepared her roast beef tenderloin, which was served with an array of sauce and bread. Guests sliced their own roast beef and enjoyed it with the sauce of their choice. I thought it was a nice way to served Roast Beef Tenderloin at parties or gatherings. Get your guests to feel more casual, relaxed, and more at ease.


Roast Beef Tenderloin

Ingredients

1 (2 ½ lbs) Beef Tenderloin, trimmed excess fat and silver skin
1 to 2 Tbsp Olive Oil
Freshly Cracked Black Pepper
Sea Salt
Fresh or Dried Chopped Rosemary

Method

Preheat oven to 450˚F.

Using kitchen string/twine and tie around the tenderloin with equal spacing between each truss. Note: You can ask your butcher to do this for you.

Pat dry the beef tenderloin with paper towels. Rub the tenderloin with olive oil and sprinkle with black pepper, sea salt, and rosemary all over the meat.

Heat a large cast iron pan over high heat and sear the meat on all sides until brown in color.

Place the meat in a baking tray and roast for about 20 to 40 minutes or cooked to your liking. When the tenderloin is cooked, remove from the oven, cover loosely with aluminum foil and let rest for about 15 minutes before serving.

Fried Eggs, Red Pepper Flakes, Garlic, And Herbs Pasta

I love the simplicity and the flavors of this Fried Eggs, Red Pepper Flakes, Garlic, And Herbs Pasta. Sounds like a mouthful, I know; but, rest assured it’s an effortless recipe from Dean And Deluca’s cookbook. This will definitely come in handy when you need to cook-up a pasta meal quickly that’s really delicious. The addition of fragrant fried eggs really makes this pasta’s distinctive and tasty flavors. Try it!


Recipe adapted from The Dean & Deluca Cookbook

Fried Eggs, Red Pepper Flakes, Garlic, And Herbs Pasta

Ingredients

1 lb Bucatini or any long pasta

3 Tbsp Extra-Virgin Olive Oil
2 Tbsp Unsalted Butter
2 Large Garlic Cloves, thinly sliced
4 Large Eggs (preferably from free-range chicken)
Coarse or Maldon Sea Salt to taste
Crushed Hot Red Pepper Flakes to taste
½ Cup Freshly Grated Parmigiano-Reggiano plus additional as an accompaniment
¼ Cup Minced Fresh Parsley
1 Tbsp Minced Fresh Oregano or Sage

Method

While the pasta for this dish is cooking, heat the olive oil and butter in a large skillet over moderate heat. Add the garlic and cook, stirring, for 2 minutes. Add the eggs and cook, sunny-side up, basting with a spoon, for 2 to 3 minutes without turning, or until the eggs are just done (the yolks remain runny). Remove the pan from the heat and sprinkle eggs with salt and red pepper flakes.

You must time this dish so that the pasta is ready as soon as the eggs are done. Place the pasta on a serving platter and toss with Parmigiano-Reggiano, additional red pepper flakes, and parsley. Pour the contents of the egg pan, including the oil, butter, and garlic, onto the pasta. Garnish pasta and eggs with oregano or sage and serve immediately. Pass the additional Parmigiano-Reggiano at the table.

Serves 4

Dried Fruits And Nuts Loaf

If you love munching on healthy dried fruits and nuts mix, then you should try baking this scrumptious Dried Fruits and Nuts Loaf. I had baked the loaf with a mix of dried apricots, cherries, figs, and walnuts. Fret not, if any of my mix does not work for you, feel free to substitute or create your own mix using your choice of dried fruits and nuts. Thinly slice the loaf and enjoy it as an energy booster, snack, or serve with a cheese platter, as suggested by the author of this baking book.


Recipe adapted from Pure Dessert By Alice Medrich

Dried Fruits And Nuts Loaf (Cake)

Ingredients

¾ Cup (3.4 oz) All-Purpose Flour
¼ tsp Baking Soda
¼ tsp Baking Powder
½ tsp Sea Salt
¾ Cup (5.25 oz) Firmly Packed Light Brown Sugar
1 Cup Dried Apricot, halved
1-Cup Dried Cherries
1 Cup Dried Figs, stem off and halved
3 Cups (12 oz) Walnut Halves
3 Large Eggs
1 tsp Pure Vanilla Extract

Equipment: A 9 by 5 inch 8 cup loaf pan or two 8 by 4 inch (4 cups) loaf pans, or mini loaf pan

Method

Position the rack in the lower third of the oven and preheat the oven to 300˚F. Spray loaf pans with vegetable oil spray or line the bottom and sides with parchment paper.

In a large bowl, whisk the flour with the baking soda, baking powder, and salt to combine. Add the brown sugar, all the dried fruit, and the nuts and mix thoroughly with your fingers. Set aside.

In a small bowl, beat the eggs with the vanilla extract until light. Pour the egg mixture over the dry ingredients and mix well with a wooden spoon until all the fruits and nuts are coated with batter. Scrape into the prepared pan(s).

Bake until the top is deep golden brown and the batter clinging to the fruit seems set, about 50 to 55 minutes for mini loaf pan, 1 hour for smaller loaves, 10 to 15 minutes longer for a large loaf. Tent the top loosely with foil if the cake appears to be browning too much. Cool completely in the pan(s) on a rack.

When completely cool, remove the cake (bar) from the pan(s). The cake (bar) keeps, wrapped airtight in foil or plastic wrap, for several weeks at room temperature or at least 3 months in the refrigerator. It can also be frozen for at least 6 months.

To serve, cut into thin slices with a sharp heavy knife.

Saucepan Fudge Drops

These addictive Saucepan Fudge Drops cookies are chewy with crunchy edges and fudge-like in the centre. The cookies are super easy to make and tastes really good, however, they don't keep very well. They will soften and lose their crunchy exterior very quickly. So, plan to make small batches and enjoy them fresh on the same day they are made. :-)



Recipe adapted from Bittersweet by Alice Medrich

Saucepan Fudge Drops

Ingredients

1 Cup (145g) All-Purpose Flour
¼ tsp Baking Soda
1/8 tsp Sea Salt
5 Tbsp Unsalted Butter
½ Cup plus 1 Tbsp (40g) Unsweetened Dutch-Process or Natural Cocoa Powder
2/3 Cup (I used ½ Cup/100g) Granulated Sugar
1/3 Cup (65g) Packed Light Brown Sugar
1/3 Cup (90g) Low Fat or Non-Fat Yogurt
1 tsp Vanilla Extract
2 to 3 tsp Powdered Sugar for dusting

Method

Arrange the racks in the upper and lower thirds of the oven and preheat the oven to 350˚F. Line two cookie sheets with parchment or wax paper.

Whisk the flour, baking soda, and salt together thoroughly. Set aside.

In a medium saucepan, heat the butter until it is melted and sizzling. Off the heat, stir in the cocoa until blended and smooth. Stir in the sugars until blended; the mixture will be stiff and sandy. Mix in the yogurt and vanilla. Add the flour mixture all at once and fold and stir until it is entirely moistened and incorporated into the cocoa mixture-do not stir more than necessary.

Scoop level tablespoons of the dough 1 ½ inches apart onto the lined cookie sheets. Use a fine strainer to sift powdered sugar over the tops.

Bake until the cookies look dry and cracked on top but still feel a little soft when pressed, 9 to 11 minutes. Rotate the sheets from top to bottom and front to back about halfway through the baking. Slide the cookies, on the paper, off the sheets and onto the racks to cool; or set the pans on the racks and let cool.

The cookies will keep for 2 to 3 days in an airtight container, although they soften and lose their crunchy exterior.

Makes about 32 cookies.

Creamy Butter Prawns

Creamy Butter Prawns is another great comfort food to tuck into during the current cold season here. The sauce is creamy, buttery, and a little spicy. It's made with whipping cream, butter, lots of curry leaves, Thai bird’s eye chilies, garlic, black pepper, and sea salt. As for the crustaceans, I used grilled River prawns here; but, you can easily substitute with crabs or lobsters. Do try the recipe and enjoy!

Creamy Butter Prawns

Ingredients

450 g (8 pcs) River Prawns, halved
2 Tbsp Peanut or Vegetable Oil
Sea Salt
Freshly Ground Black Pepper

Creamy Butter Sauce
3 Tbsp Unsalted Butter
5 to 6 Sprigs Fresh Curry Leaves
5 to 6 Thai Bird’s Eye Chilies, chopped
2 Small Cloves Garlic, peeled, chopped
1 tsp All-Purpose Flour
1-Cup (250 ml) Whipping Cream
½ tsp Black Pepper
Sea Salt

Method

Season the prawns with sea salt, ground black pepper and peanut oil. Turn the grill on high and grill the prawns for about 4 to 5 minutes on each side.

Melt the butter in a saucepan, add chilies, garlic, curry leaves and fry the mixture until fragrant, about 1 ½ minutes. Add flour and stir until well combine.

Mix in the cream and bring it to a boil. Lower the heat and let is simmer for about 2 to 3 minutes, or until the sauce has thicken. Season the sauce with black pepper and sea salt. Serve immediately with grilled prawns. (Optional: Prawns can be cook together with the sauce for about 2 minutes.)

Golden Kamut Shortbread

I am glad I decided to have a go at baking Alice Medrich’s Golden Kamut Shortbread recipe recently. Not knowing what is Kamut flour, it immediately set me off to do some research which ended up at the local health food store. I learnt quickly that Kamut flour is made from an ancient grain which is more nutritious than regular wheat flour. It contains more protein, potassium, magnesium, zinc, and also a unique type of gluten that’s easier to digest for those who are sensitive to wheat. So, this is the end result, twice-baked Kamut Shortbread that has a light crunch, buttery texture, and a wonderful nutty flavor from the Kamut flour.



Golden Kamut Shortbread

Ingredients

12 Tbsp/6 oz/170g Unsalted Butter, melted and warm
5 Tbsp Sugar
1 tsp Vanilla Extract
¼ tsp Sea Salt
¾ Cup/110g All-Purpose Flour
¾ Cup/130 g Kamut Flour
Turbinado Sugar for sprinkling
Maldon Sea Salt/Flaky and Freshly Ground Black Pepper for sprinkling

Grease a 9” square or 9 ½” round tart pan with a removable bottom

Method

In a medium bowl, combine the melted butter with sugar, vanilla extract, and sea salt. Add the flours and mix until incorporated. Pat and spread the dough evenly in the pan. Let rest for at least 2 hours, or overnight. (Do not refrigerate)

Place the oven rack in the lower third of the oven and preheat the oven to 300˚F.

Bake the shortbread for 40 minutes.

Remove the pan from the oven, leaving the oven on. Lightly sprinkle the surface of the shortbread with sugar, sea salt, and black pepper. Let the shortbread cool for 10 minutes.

Carefully remove the shortbread from the pan. Using a thin sharp knife cut the shortbread into squares, rectangle, or wedges. Place the sliced shortbreads slightly apart on a parchment-line baking sheet, and put into the oven for 15 minutes. Cool on a rack.

Shortbread will keep for a couple of weeks in an airtight container.

Grilled Fish In Banana Leaves

This is one of my favorite fish dish, a simply delicious Grilled Fish In Banana Leaves recipe. It’s recommended that you use fresh Tilapia fillets and spice it up with the aromatic flavors of shallots, garlic, ginger, garam masala, chili powder, curry leaves, diced tomatoes, and lime juice. Wrap all the ingredients using some banana leaves and grill in a lightly oiled frying pan. The fish tastes really good, spicy, moist, and with a lovely aroma from the banana leaf. Yummy!


Grilled Fish In Banana Leaves

Ingredients

2 (350 g) Pcs Fish Fillets (Tilapia), skinless
4 to 5 Tbsp Peanut or Canola Oil
4 Large Shallots, peeled and thinly sliced
1 Clove Garlic, peeled and thinly sliced
About 1 tsp Chopped Fresh Ginger
2 Sprigs Curry Leaves
5 Roma (Plum) Tomatoes, seeded and diced
1 tsp Garam Masala
1 ½ to 2 tsp Chili Powder
¼ tsp Ground Turmeric
Juice of ½ a Lime
Sea Salt

2 Large Rectangle Banana Leaves
Oil for pan-frying/grilling
Kitchen Strings (optional)
Lime Wedges
Coriander Leaves

Method

Cook the shallots, garlic, ginger, and curry leaves with the peanut oil on moderate heat until aromatic.

Mix in the chopped tomatoes, sauté and add garam masala, chili powder, turmeric, lime juice and season with sea salt. Lower the heat and simmer the spice mixture for about 10 minutes. Divide the spice mixture into 2 portions.

Grease the banana leaf and place some spice mixture in the centre. Place the fish over the spice mixture and top with rest of the spice mixture.

Wrap the fish in the banana leaf and secured with kitchen strings if necessary.

Heat a large frying pan over high heat. Add about 2 Tbsp of oil and place the wrap fish and grill for about 5 to 6 minutes on each side. Serve immediately with lime wedges, coriander and steamed rice, if desired.

How To Poach Eggs

I will share my method of making Poached Eggs in this post. I know there are so many ways to make simple beautiful poach eggs. I’ll admit I have tried many of the common methods before and have ended up with a lot of wasted eggs. So, I find this method easiest and it works for me every time without fail! It may not be the best looking poached eggs around; but, it works and is certainly good enough for me. Check out the video and please let me know what you think.




How to Poach Eggs

Ingredients

4 Eggs, at room temperature
Water
A big pinch of Sea Salt

A 9 to 10 inch Pan

Method

Fill about 1 inch water and a big pinch of sea salt in the pan and bring it to a boil.

Turn off the heat. Crack one egg at a time into the water and make sure they are side by side. Closed the lid and allow the eggs to set to the desired consistency. I like my egg yolk runny, so, 3 minutes would be perfect.

Using a slotted spoon or spatula, remove one egg at a time and shake off any excess water. Serve the eggs warm.

Lemongrass And Ginger Drink

It’s widely known that Lemongrass and Ginger Drink is an effective remedy for coughs, flu, nausea, indigestion, stomach cramping, etc. I am not sure if it really heals all that’s been claimed, however, I do know that having a couple of cups of the drink did soothe my stomach when I wasn’t feeling well recently. Whatever the case, I love the taste of this drink which is typically served hot; but, it can also be served as a refreshing iced drink on a hot sweltering day. Try making some and serve it hot during the current cold season, it will help to keep to your body warm! :)


Lemongrass And Ginger Drink

Ingredients

4 Stalks Fresh Lemongrass, trimmed and bruised (smashed)
1 inch Fresh Ginger, peeled and bruised (smashed)
1000 ml Water
3 Pandan (Screwpine) Leaves, washed and knotted
80 g Yellow Rock Sugar

Method

Combine the lemongrass, ginger, Pandan leaves, and water in a medium pot. Bring it to a boil, lower to heat to simmer. Cover with lid and simmer for about 45 minutes.

Add rock sugar and continue to simmer for another 15 minutes. Serve warm or chilled.

How to cut a Spiral Potato

A recent episode of the popular Unwrapped program on the Food Network caught my attention when they featured the Spiral or aka Tornado fries. It immediately inspired me to make these deep-fry taters as they certainly looked interesting and fun to eat. The potatoes were cut with a custom spiral cutter before being fried. As I did not have one of those spiral cutting contraption at home, I resorted to the manual way of cutting the potatoes i.e. using a thin sharp knife instead. The result was pretty good. I was satisfied with the outcome although the potato spiral wasn’t as thin and evenly cut as compared to the one’s shown on TV.

Spiced Roasted Cauliflower And Potatoes

As I had mentioned in my last post, you can use the same spice marinate to bake this delicious Spiced Roasted Cauliflower and Potatoes. Just blanch the cauliflower and boil the potatoes before marinating them with the spices. The veggies do not need the overnight soaking treatment. A simple veggie dish that goes so well with some steamed rice.



Spiced Roasted Cauliflower And Potatoes

Ingredients

6 Medium Sized Yellow Wax Potatoes
1 Medium Sized Cauliflower (about 450 - 500 g)

Marinate
2 Tbsp Curry Powder
1 tsp Garam Masala
2 tsp Paprika or Cayenne Pepper
2 tsp Garlic Paste
1 Tbsp Ginger Paste
1 tsp Sea Salt
¼ Big Lime, juiced
3 to 4 Tbsp Canola Oil
2 Sprigs Fresh Curry Leaves (optional)

Method

Boil the potatoes and allow them to cool completely. Peel the potatoes and cut them into ¾ inch (2 cm) dice.

Break up the cauliflower into chunky florets, about 1-½ inches (4 cm). Blanch the cauliflower for about 15 seconds, drain into a bowl of ice water for 10 minutes. Drain well and pat dry with paper towel.

Combine all the marinate ingredients and mix well. Rub the cauliflower and potatoes with the marinate mixture.

Preheat the oven to 425˚F/220˚C.

Place the vegetables on a large baking tray in a single layer. Bake the vegetables for about 10 minutes.

Heat the broiler. Place the vegetables under the broiler, about 6 minutes on each side. Serve the vegetables warm with some steamed rice.

Spiced Roasted Chicken Wings

These Spiced Roasted Chicken Wings were baked in an oven and they are really tasty! The chicken wings need to be marinated a day ahead so that the flavors of the spices will be fully absorbed. A great dish for parties because you can prepare the wings a day ahead and just bake them in your oven before your guests arrive. This recipe can also be applied for vegetables, for instance, with cauliflower and potatoes. I will post the vegan version shortly.



Spiced Roasted Chicken Wings

Ingredients

12 – 14 (1.4 kg) Chicken Wings, tip off
Lime Wedges

Marinate
4 Tbsp Curry Powder
2 tsp Garam Masala
4 tsp Paprika or Cayenne Pepper
4 tsp Garlic Paste
2 Tbsp Ginger Paste
2 tsp Sea Salt
1 Big Lime, juiced
8 to 10 Tbsp Canola Oil
2 to 3 Sprigs Fresh Curry Leaves

Method

Combine all the marinate ingredients and mix well. Rub the chicken with the marinate mixture, cover, and refrigerate overnight.

Preheat the oven to 400˚F/200˚C.

Bring the chicken wings to room temperature. Place the chicken wings on a large baking tray in a single layer. Bake the chicken for about 18 to 20 minutes on each side.

Heat the broiler. Place the chicken wings under the broiler, about 6 minutes on each side, or until the chicken is fully cooked and crispy. Serve the chicken wings warm with some lime wedges.

Tamarind Curry Prawn

This Tamarind Curry Prawn is a great dish for the current cold wet weather here in Vancouver. I picked up some good sized frozen River Prawns from my grocer and decided to cook up this delicious curry dish for dinner. The prawns were sweet and it went so well with the slightly sour tamarind laced creamy coconut curry sauce. Like all curries, you will enjoy this dish with some steamed rice. Enjoy!


Tamarind Curry Prawn

Ingredients

6 to 8 Tbsp Peanut Oil
1/2 tsp Mustard Seeds
1 Red Onion, halved and thinly sliced
1 Tbsp Ginger Paste
2 tsp Garlic Paste
3 Sprigs Fresh Curry Leaves
60 g (10 Tbsp) Fish/Seafood Curry Powder
15 g (2 ½ Tbsp) Chili Powder
30 g Tamarind Pulp, soaked with ¼ Cup of warm water (discard seeds)
2 Cups Water
500 ml Coconut Milk
900 g Frozen River Prawn, thawed
1 Large or 2 Medium Eggplant, cut into smaller chunks and pan-fried

200 g Okra

2 Medium Size Tomatoes, cut into smaller chunks

3 Green Chilies, halved and seeded
1 (100 g) Packet Tofu Puff, halved or quartered (optional)

Sea Salt to taste



Method

Heat the oil in a heavy pot and set over medium high heat. When hot, put in the black mustard seeds. As soon as the mustard seeds begin to pop, add red onion, ginger, garlic, and curry leaves. Cook until the onions are light brown in color.

Add the curry and chili powder. Cook until they are fragrant.

Mix in the tamarind water and bring the mixture to a boil. Then add the coconut milk with 2 cups of water. Bring the curry sauce to a boil again. Cover, turn the heat to low and simmer for 25 minutes, stirring now and then.

Then, add the prawns, eggplant, okra, tomatoes, chilies, and tofu puff. Turn the het on high and bring the mixture to a boil. Lower the heat and continue to cook further, for about 15 to 20 minutes or until the prawns and vegetables are fully cooked. Season the curry with sea salt. Serve the curry warm with steamed rice.

Serves 4

Fallen Chocolate Soufflé Cake

Sometimes, making dessert can be very time consuming. Hence, that’s the reason why I am always searching for good, fuss free dessert recipes that I can enjoy making. Well, this is one of them, a fantastic Fallen Chocolate Soufflé Cake recipe that I had adapted from Alice Medrich’s Bittersweet baking book. It’s a simple and yet delicious dessert recipe that’s now one of my all-time favorites!


Recipe adapted from Bittersweet by Alice Medrich

Fallen Chocolate Soufflé Cake

Ingredients

¼ Cup (1 oz) Blanched Almond
3 Tbsp All-Purpose Flour
3 oz Bittersweet or Semisweet Chocolate, finely chopped
½ Cup Unsweetened Cocoa Powder (Natural or Dutch-Process)
1 Cup Sugar
½ Cup Boiling Water
2 Large Eggs, separated, at room temperature
1 Tbsp Brandy
2 Large Egg Whites, at room temperature
Scant ¼ tsp Cream of Tartar
2 to 3 tsp Powdered Sugar
Lightly Sweetened Whipped Cream for topping (optional)

An 8 x 3 Springform Pan or Cheesecake Pan with a removable bottom

Method

Position a rack in the lower third of the oven and preheat the oven to 375˚F. Place a round of parchment paper in the bottom of the cake pan and spray the sides with vegetable oil spray.

In a food processor or blender, grind the almonds with the flour until very fine.

Combine the chocolate, cocoa, and ¾ cup of the sugar in a large bowl. Pour in the boiling water and whisk until mixture is smooth and the chocolate is completely melted. Whisk in the egg yolks and brandy; set aside.

Combine the egg whites and cream of tartar in a medium bowl. Beat with an electric mixer on medium speed until soft peaks form. Gradually sprinkle in the remaining ¼ cup sugar and beat on high speed until stiff but not dry.

Whisk the flour and almond mixture into the chocolate. Fold about a quarter of the egg whites into the chocolate mixture to lighten it, and then fold in the remaining egg whites. Scrape the batter into the pan and level the top if necessary.

Bake for 30 to 35 minutes, until a toothpick or wooden skewer inserted into the center comes out with a few moist crumbs clinging to it. Cool the pan on a wire rack. The torte will sink like a soufflé.

Taking care not to crack the edges of the torte, run a knife between the torte and the sides of the pan to release the cake. Remove the sides of the pan and invert the cake onto a plate. Remove the pan bottom and paper liner. Turn right side up on a platter. Using a fine mesh sieve, sift a little powdered sugar over the top. Serve with a little whipped cream, if you desired.

Aromatic Grilled Lamb Chops

I think all of us have our own distinct ways of marinating the type of meat we intend to cook. My favorite marinate concoction, especially for lamb chops, would be a mixture of rosemary, garlic, lemon zest and juice, chopped mint leaves, parsley, olive oil, and sea salt. Marinate the lamb chops for at least 6 hours or overnight, if possible. Remember to bring the marinated lamb chops to room temperature before grilling. If you love lamb, do try making these mouth-watering Aromatic Grilled Lamb Chops. Enjoy!


Aromatic Grilled Lamb Chops

Ingredients

8 Rib Lamb Chops, trimmed off excess fat

Marinate
3 Cloves Garlic, skin-on
4 Sprigs Fresh Rosemary Leaves
1 tsp Maldon Sea Salt
A Handful of Fresh Mint Leaves (about 2 to 3 sprigs), finely chopped
5 – 6 Sprigs of Italian Flat-Leaf Parsley, finely chopped
1 Lemon, zest
Juice of ½ of Lemon
Freshly Ground Black Pepper
5 Tbsp Olive oil

Lemon Wedges

Method

In a pestle mortar or a food processor, coarsely pound or process together the garlic, rosemary leaves, and sea salt. Add in the mint leaves, parsley, lemon zest, lemon juice, black pepper, olive oil, and whisk well.

Rub the marinade into the lamb chops and refrigerate for at least 6 hours or overnight.

Remove the lamb chops from the refrigerator 30 minutes before grilling.

Prepare the grill for direct cooking over high heat. Grill the chops with the lid closed, until the chops are cooked to your desired doneness. Remove the chops from the grill and let rest for about 3 minutes. Serve warm with lemon wedges.

Cheddar Scones

Some days, my kids will have home-baked treats for breakfast. It can be scones, muffins, or quick breads. Well, remember the Cream Scones With Chocolate recipe I posted earlier? The cream and flour ratio in that recipe worked so well it prompted me to tweak the recipe a little and bake this lovely Cheddar Scones. I added some chopped scallions, cheddar cheese, and bacon into the scones. They turned out great - cheesy, savory, moist inside, and crusty outside! Kids love it!


Cheddar Scones

Ingredients



2 Cups All-Purpose Flour

2 tsp Sugar

2 ½ tsp Baking Powder

½ tsp Sea Salt

120 g Cheddar Cheese, grated (I used Applewood & Sharp Cheddar)
6 Strips Bacon, cooked, and crumbled
2 Scallions, chopped
1 ¼ Cups (300 ml) Heavy or Whipping Cream



Glaze

2 Tbsp Heavy Cream or Whipping Cream



Method



With the rack in the middle position, preheat the oven to 425˚F (220˚C). Line a cookie sheet with 2 layer of parchment paper.


In a large bowl, combine the flour, sugar, baking powder, and sea salt. Mix the dry ingredients well with a whisk. Stir in the cheese, bacon, and scallions. Then make a well in the center and pour in the cream into it. 



Use a rubber spatula to push the dry ingredients from the sides of the bowl into the well, cutting and turning the mixture just until the dry ingredients are almost entirely moistened and the dough looks rough and shaggy. Gather the dough into a lump and knead it gently against the sides of the bowl five or more times, pressing in the loose pieces, until the dough just holds together (it should not be smooth) and the sides of the bowl are fairly clean.



On a lightly floured surface, pat the dough into an 8-½ inch round about ¾ inches thick. Cut into 12 wedges. Arrange the wedges on the baking sheet, leaving space between each one. Brush the tops with cream and bake until golden brown, 16 to 18 minutes. Let cool on a rack, and serve warm or at room temperature.



Makes 12 Scones

Baked French Toast With Banana And Chocolate

Another nourishing breakfast recipe that my kids love is Baked French Toast With Banana And Chocolate. Don’t you think they look like more like a dessert rather than a breakfast meal? I think it looks like a breakfast Tiramisu. :-) The baked French toast is not excessively sweet and my kids absolutely love the combination of banana and chocolate for breakfast. Yummy, try it!


Baked French Toast With Banana And Chocolate

Ingredients

4 Large Eggs
½ Cup Milk
2 Tbsp Sugar
¼ tsp Ground Cinnamon
½ tsp Vanilla Extract
A Pinch Of Sea Salt
8 Pieces White Bread, crust off
2 to 3 Bananas, sliced
50 g Bittersweet Chocolate, chopped
1 Tbsp Unsalted Butter, softened (to grease the baking dish)
1 ½ Tbsp Demerara Sugar, for sprinkling (optional)
Cocoa Powder

1 Baking Dish (9 ½ x 2 ½ inches)

Method

Preheat an oven to 375˚F. (190˚C)

In a medium bowl, whisk together the eggs, milk, sugar, cinnamon, vanilla extract, and a pinch of sea salt until well combined. Dip the bread slice, one at a time, turning once. Then fit the coated bread into the greased baking dish in a single layer.

Arrange the sliced bananas and top with chopped chocolate.

Repeat with the remaining bread and egg mixture and press gently with a spatula to lightly compress the bread. Pour the remaining egg mixture into the baking dish and sprinkle Demerara sugar on top, if desired.


Bake in the oven for about 20 to 25 minutes, or until puffed and golden in color. Remove the toast from the oven and let it cool slightly. Sift some cocoa powder over the tops. Serve the baked French toast warm or at room temperature.

Serves 4

Baked Eggs

What do you usually feed your kids for breakfast before sending them to school? About a month ago, one of the readers’ posed this universal question to me via email. As parents, we are all aware that a good breakfast is essential to help kids stay focus in the classroom and to get them through the first half of the day in school. So, over the next few postings, I will address that question by sharing some of my kids’ favorite home-cooked breakfasts. Today, I will start with my son’s favorite Baked Eggs breakfast recipe. It’s a cinch to make, just crack a couple of eggs into the prepared ramekins with some cream, scallions, chopped tomatoes, and bake in the oven for about 13 to 15 minutes. Serve the baked eggs with some toast, fruits, and juice. Kids love it.


Baked Eggs

Ingredients

2 Large Eggs
2 tsp Whipping (Heavy Cream)
¼ Medium Tomato, seeded, and diced
1 Scallion, chopped
1 ½ tsp Extra Virgin Olive Oil
1 tsp Unsalted Butter
Sea Salt
Freshly Ground Black Pepper

Method

Preheat an oven to 375˚F. (190˚C)

Oil a ramekin and sprinkle it with scallion (white part only). Crack 2 eggs into it, scatter the chopped tomatoes, drizzle the cream, season with sea salt, freshly ground black pepper and top with butter.

Bake in the oven for about 13 to 15 minutes. Garnish with chopped scallion (green part) and serve immediately.

Serve 1

Marie-Helene’s Apple Cake

Marie-Helene’s Apple Cake was the first recipe that caught my attention from Dorie Greenspan’s latest cookbook Around My French Table. I love simple recipes, and this apple cake recipe fits the bill. It so happened, I had a big bag of apples in the fridge. So, I decided to have a go at baking the cake with the local Honey Crisp apples, and the result was fantastic! The cake was light, moist, full of apples chunks, and tasted really good!


Recipe adapted from Around My French Table by Dorie Greenspan

Marie-Helene’s Apple Cake

Ingredients

¾ Cup All-Purpose Flour
¾ tsp Baking Powder
Pinch of Sea Salt
4 Large Apples
2 Large Eggs
¾ Cup Sugar
3 Tbsp Dark Rum
½ tsp Vanilla Extract
8 Tbsp (1 stick) Unsalted Butter, melted and cooled

Method

Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper and put the springform on it.

Whisk the flour, baking powder, and salt together in small bowl. Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.

In a medium bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish.

Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.

Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it’s fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.



Lemon, Lime, And Garlic Shrimps

I think shrimps and garlic is a perfect match together with lemon or lime zest. One of my favorite method of preparing shrimps is to pair it with a mixture of breadcrumbs mixed with citrus zest, garlic, chili flakes, parsley, sea salt, and pepper. This Lemon, Lime, And Garlic Shrimps appetizer has a great combination of flavors, just make sure it’s served with lots of crusty bread.


Lemon, Lime, And Garlic Shrimps

Ingredients

4 Tbsp Olive Oil
150 g Peeled Large Prawns, thawed if frozen, pat dry
3 Cloves Garlic, peeled and chopped
Zest of 1 Big Lime
Zest of 1 Lemon
½ tsp Chili Flakes
3 Heaped Tbsp Chopped Flat-Leaf Parsley
1 Tbsp Breadcrumbs
Sea Salt to taste
Freshly Ground Black Pepper to taste
1 Tbsp Unsalted Butter

Crusty Bread
Lemon and Lime Wedges

Method

Preheat an oven to 425˚F.

Place the olive oil in a baking dish large enough to fit the prawns in a single layer. Warm the oil in the oven for about 5 to 6 minutes or until the oil are hot.


Meanwhile, toss the prawns with all the ingredients except the butter.

Remove the baking dish from the oven and add the prawns in the hot oil and scatter the butter on top. Return to the oven and bake for another 8 to 10 minutes or until the prawns are just cook. Season the prawns lightly with sea salt if necessary and serve immediately with lemon wedges, and some crusty bread.

Serves 4

Cream Scones With Chocolate

Try making these Cream Scones With Chocolate, they are such a fantastic in-between meal treat! To avoid leaving a mess, use a large bowl to mix all the six ingredients together and I am sure you will be pleased with the end result. Be prepared to get lots of compliments! The scones have a lovely crisp crust, light and soft texture inside, and very chocolaty!


Recipe adapted from bittersweet by Alice Medrich

Cream Scones With Chocolate Chips/Chunks

Ingredients

2 Cups All-Purpose Flour
¼ Cup (50 g) Sugar
2 ½ tsp Baking Powder
½ tsp Sea Salt
3 ½ oz (100 g) Bittersweet or Semisweet Chocolate Chips or Chunks, coarsely chopped
1 ¼ Cups (300 ml) Heavy or Whipping Cream

Glaze
2 Tbsp Heavy Cream or Whipping Cream

Method

With the rack in the middle position, preheat the oven to 425˚F (220˚C). Line a cookie sheet with 2 layer of parchment paper.


In a large bowl, combine the flour, sugar, baking powder, and sea salt. Mix the dry ingredients well with a whisk. Stir in the chocolate and make a well in the center and pour in the cream into it.

Use a rubber spatula to push the dry ingredients from the sides of the bowl into the well, cutting and turning the mixture just until the dry ingredients are almost entirely moistened and the dough looks rough and shaggy. Gather the dough into a lump and knead it gently against the sides of the bowl five or more times, pressing in the loose pieces, until the dough just holds together (it should not be smooth) and the sides of the bowl are fairly clean.

On a lightly floured surface, flatten the dough with your hands or roll out to about 3/4 inch (2 cm) thick. Using 2 inch (5 cm) round cookie cutter, cut the dough into rounds. Arrange the rounds on the baking sheet, leaving space between each one.

Brush the tops with cream and bake until golden brown, 12 to 15 minutes. Let cool on a rack, and serve warm or at room temperature.

Makes 12 Scones