27 July 2007
23 July 2007
Homemade Mayonnaise and Egg Sandwich
Mayonnaise is actually Very easy to make and will last for around 3-4 days when kept in a fridge. And it tastes of wholesome creamy goodness when its freshly prepared. The basic ingredients are organic free range eggs, cooking oil, vinegar/lemon juice and seasoning.
This page on HowStuffWorks explains the science of mayonnaise pretty well.
Mayonnaise is an emulsion between two liquids that do not usually combine. In this case, the egg yolks and oil. The most important thing you have to do when making mayo is to add the oil in a very slow stream whilst mixing thoroughly with a whisk.
Basic Mayonnaise (For 2)
1 Egg yolk
25ml Oil (Roughly, I added enough to get a thick creamy consistency)
Salt
Pepper
Vinegar
Lemon juice
Also, there is a myriad of things you could add to flavour your mayo. For example... fresh garlic, horseradish, anchovies, parsley, capers, onions, curry powder or gherkins.
On to the next component of my sandwich, the hard-boiled eggs.
Hard-Boiled Eggs
1. Put eggs into pot and fill with water.
2. Bring to the boil and let boil for 2 minutes.
3. Cover pot and let sit for 10minutes.
4. Cool down and peel.
I layered cucumber slices with mayo egg all pack into lightly toasted wholemeal lebanese flatbread..Yummmm.
This page on HowStuffWorks explains the science of mayonnaise pretty well.
Mayonnaise is an emulsion between two liquids that do not usually combine. In this case, the egg yolks and oil. The most important thing you have to do when making mayo is to add the oil in a very slow stream whilst mixing thoroughly with a whisk.
Basic Mayonnaise (For 2)
1 Egg yolk
25ml Oil (Roughly, I added enough to get a thick creamy consistency)
Salt
Pepper
Vinegar
Lemon juice
Also, there is a myriad of things you could add to flavour your mayo. For example... fresh garlic, horseradish, anchovies, parsley, capers, onions, curry powder or gherkins.
On to the next component of my sandwich, the hard-boiled eggs.
Hard-Boiled Eggs
1. Put eggs into pot and fill with water.
2. Bring to the boil and let boil for 2 minutes.
3. Cover pot and let sit for 10minutes.
4. Cool down and peel.
I layered cucumber slices with mayo egg all pack into lightly toasted wholemeal lebanese flatbread..Yummmm.
21 July 2007
Sticky Sticky Buns
This is something I've been wanting to make for a long time but never really got to it. Then yesterday when I was at the deli, I spotted fresh yeast and thought to myself.... its time to make sticky buns.
I surfed through some recipes and found this one which sounded pretty good and looked Delicious! Thanks, Elise.
It brought back memories of when my as-greedy-as-me friend L and myself used to head down to Guthrie House to stuff ourselves with their oh sooo yummy sticky buns.
The recipe on Elise's blog is very detailed and I followed it pretty much to a tee, which explains why our photos look very similar. The only deviation I made from her recipe is changing pecans to walnuts ,cinnamon to all spice and reduce sugar in both the topping and filling recipe.
I changed the two ingredients because it was what I had in my pantry, which has been dwindling due to the impending big move back to Singapore in September. I've stopped buying dry goods and I only allow myself fresh meats, veges, fruits and dairy.
Which has proven to be good training in being creative with what I have in trying to finish off everything.
Back to the sticky buns... this was the first time my kitchenaid ever grumbled about the workload I gave it. It was pretty heated up by the time the dough reached the consistency I wanted, which got me abit worried but after it rested for a little while, it was fine.
As per the recipe, after rolling, the buns had a rest in the fridge overnight. You wouldn't believe the number of times I opened the fridge just to have a look at them. I couldn't wait to bake them and get my hands all sticky.
The next morning....
They were baked and the sweet aroma of the butter and spices filled my apartment.
It was delectable but on hindsight I should have used all the sugar specified in the recipe. This sweet treat needed it if not it would not be true to its sweet self.
By the way, after having two of them, I did exercise... out of guilt, I vacuumed the whole apartment, did the laundry and ironed. After all that, I thought I deserved a treat and had another.
I surfed through some recipes and found this one which sounded pretty good and looked Delicious! Thanks, Elise.
It brought back memories of when my as-greedy-as-me friend L and myself used to head down to Guthrie House to stuff ourselves with their oh sooo yummy sticky buns.
The recipe on Elise's blog is very detailed and I followed it pretty much to a tee, which explains why our photos look very similar. The only deviation I made from her recipe is changing pecans to walnuts ,cinnamon to all spice and reduce sugar in both the topping and filling recipe.
I changed the two ingredients because it was what I had in my pantry, which has been dwindling due to the impending big move back to Singapore in September. I've stopped buying dry goods and I only allow myself fresh meats, veges, fruits and dairy.
Which has proven to be good training in being creative with what I have in trying to finish off everything.
Back to the sticky buns... this was the first time my kitchenaid ever grumbled about the workload I gave it. It was pretty heated up by the time the dough reached the consistency I wanted, which got me abit worried but after it rested for a little while, it was fine.
As per the recipe, after rolling, the buns had a rest in the fridge overnight. You wouldn't believe the number of times I opened the fridge just to have a look at them. I couldn't wait to bake them and get my hands all sticky.
The next morning....
They were baked and the sweet aroma of the butter and spices filled my apartment.
It was delectable but on hindsight I should have used all the sugar specified in the recipe. This sweet treat needed it if not it would not be true to its sweet self.
By the way, after having two of them, I did exercise... out of guilt, I vacuumed the whole apartment, did the laundry and ironed. After all that, I thought I deserved a treat and had another.
20 July 2007
Petit Four Glacé
This week at LCB, we made these little Petit Four Glacés.
According to Larousse Gastronomique, petit fours are a small, bite sized piece of biscuit (cookie), cake, or item of confectionary.
The name dates back to the 18th century , when ovens were made of brick and small items had to be cooked á petit four ( i.e. at a very low temperature), after large cakes had been taken out and the temperature had dropped.
There are three categories of petit fours:
croquettes, small galettes, milanais, rochers etc.
The ones we made are an assembly of genoise sponge sandwiched with apricot jam. Topped with a rolled marzipan layer then coated with various coloured fondant and decorated with moulded marzipan.
They were a joy to produce, ensuring the sponge is the right height so that they will not topple, tempering the fondant and making the little marzipan figures/flowers.
Very pretty but awfully sweet.
According to Larousse Gastronomique, petit fours are a small, bite sized piece of biscuit (cookie), cake, or item of confectionary.
The name dates back to the 18th century , when ovens were made of brick and small items had to be cooked á petit four ( i.e. at a very low temperature), after large cakes had been taken out and the temperature had dropped.
There are three categories of petit fours:
- Plain petit fours.
croquettes, small galettes, milanais, rochers etc.
- Fresh petit fours
- Savoury petit fours
The ones we made are an assembly of genoise sponge sandwiched with apricot jam. Topped with a rolled marzipan layer then coated with various coloured fondant and decorated with moulded marzipan.
They were a joy to produce, ensuring the sponge is the right height so that they will not topple, tempering the fondant and making the little marzipan figures/flowers.
Very pretty but awfully sweet.
13 July 2007
Riversdale Lamb Shanks
The Sunday that just went by, J and myself went on the Australian Architecture Association's Glenn Murcutt Riversdale Tour.
The Riversdale Tour consists of visiting the Walsh House, Arthur and Yvonne Boyd Art Centre and Bruce Rickards Meroo Meadows house. Riversdale is situated at NSW's Southern Highland around Kangaroo Valley. With winding roads, rolling hills and lots of country charm.
Unfortunately, the weather wasn't the best and I could only take pictures at the Art Centre without getting pouring rain on my camera.
Now you must be wondering what has all this got to do with lamb shanks?
Well, from my experience so far going on AAA tours, the food is always pretty damn good.
...Imagine drizzling rain outside while we were in a hall with a huge long table running through the middle, lots of chit chat, a scrumptious bowl of lamb shank and barley soup and warm bread. I was SO contented.
After we came back, the weather in Sydney was horrid, lots of cold and rainy days which reminded me of the tour and then I thought, Wouldn't lamb shank soup be nice?
Here's my attempt:
Lamb Shank Soup (For 2)
1 onion
1 carrot
1 stalk celery
1 fennel
2 potatoes
1 chorizo sausage
2 lambshanks
peppercorns
bay leaf
1/2 lemon
1 cup white wine
handful flat-leaf parsley
1. Divide all the vegetables in half.
I use the first half to flavour the soup and the second half I add in after the soup is strained. I did this because the lamb cooks for a long time and the veges become mushy but I like them crunchy so the ones I eat I add in just before serving.
2. Brown all vegetables and lamb shanks. Deglaze pan with white wine and reduce till almost nothing.
3. Add water or stock if you have any. Throw in some peppercorns and 2 bay leaves. Cover and simmer for 3-4 hours on the lowest heat possible.
4. Just before serving strain soup and add fresh veges and chorizo. Cook till desired crunchiness. Squeeze a smidget of lemon, top with parsley and serve with warm sour dough.
YUM.
The Riversdale Tour consists of visiting the Walsh House, Arthur and Yvonne Boyd Art Centre and Bruce Rickards Meroo Meadows house. Riversdale is situated at NSW's Southern Highland around Kangaroo Valley. With winding roads, rolling hills and lots of country charm.
Unfortunately, the weather wasn't the best and I could only take pictures at the Art Centre without getting pouring rain on my camera.
Now you must be wondering what has all this got to do with lamb shanks?
Well, from my experience so far going on AAA tours, the food is always pretty damn good.
...Imagine drizzling rain outside while we were in a hall with a huge long table running through the middle, lots of chit chat, a scrumptious bowl of lamb shank and barley soup and warm bread. I was SO contented.
After we came back, the weather in Sydney was horrid, lots of cold and rainy days which reminded me of the tour and then I thought, Wouldn't lamb shank soup be nice?
Here's my attempt:
Lamb Shank Soup (For 2)
1 onion
1 carrot
1 stalk celery
1 fennel
2 potatoes
1 chorizo sausage
2 lambshanks
peppercorns
bay leaf
1/2 lemon
1 cup white wine
handful flat-leaf parsley
1. Divide all the vegetables in half.
I use the first half to flavour the soup and the second half I add in after the soup is strained. I did this because the lamb cooks for a long time and the veges become mushy but I like them crunchy so the ones I eat I add in just before serving.
2. Brown all vegetables and lamb shanks. Deglaze pan with white wine and reduce till almost nothing.
3. Add water or stock if you have any. Throw in some peppercorns and 2 bay leaves. Cover and simmer for 3-4 hours on the lowest heat possible.
4. Just before serving strain soup and add fresh veges and chorizo. Cook till desired crunchiness. Squeeze a smidget of lemon, top with parsley and serve with warm sour dough.
YUM.
10 July 2007
No longer Rocky Roads
In a post back in November, I wrote about my first macaron experience which was pretty much a disaster.
For the past few months, I've been hunting for recipes and trying them out. Finally, I've more or less suceeded in making a decent macaron which means having the trademark smooth dome and "feet".
The recipe is from Stephane Glaciers amazing book aptly titled "Un Amour De Macaron" which translates to Macaron Love.
A few things I've learnt ...
1. Sift all the dry ingredients well.
2. Ensure almond meal is dry.
3. Egg whites need to have good stiffness
4. Consistency! after adding all the ingredients.
You need to obtain the golden consistency where it flows and shines.
My next task in hand is making different flavoured macarons. Yum.
For the past few months, I've been hunting for recipes and trying them out. Finally, I've more or less suceeded in making a decent macaron which means having the trademark smooth dome and "feet".
The recipe is from Stephane Glaciers amazing book aptly titled "Un Amour De Macaron" which translates to Macaron Love.
A few things I've learnt ...
1. Sift all the dry ingredients well.
2. Ensure almond meal is dry.
3. Egg whites need to have good stiffness
4. Consistency! after adding all the ingredients.
You need to obtain the golden consistency where it flows and shines.
My next task in hand is making different flavoured macarons. Yum.
9 July 2007
Soft Polenta with Field Mushrooms
I was watching t.v. the other day and The Cook and the Chef was on. This was the dish Maggie Beer was preparing.
Being winter and having had too many rainy days the past few weeks. The warm creamy soft polenta and earthy mushrooms were too enticing.
The recipe can be found here.
Polenta is basically ground cornmeal and when cooked produces a creamy porridge like consistency. There are different grades of coarseness and types of maize. I used a coarse yellow maize purely because thats what the deli stocked.
Also, there is different types of polenta: slow cooked, semi-instant and instant. Mine was a semi-instant polenta which takes 20minutes and constant stirring.
I love polenta for its nutritional value and how well it accompanies stews and anything saucy.
Try this dish, you will be pleasantly surprised at how easy it is to prepare and how satisfied you will be!
The past few weeks...
The past few weeks have been hectic, hectic and more hectic. I haven't cooked as much as I would have liked but anyway I'm getting back into the kitchen.
Here are a few highlights from the past few weeks...
1. My hard-drive DIED.
I lost everything on my computer including pictures and posts I had planned to put up. This is the major reason I haven't been updating. My mac was out of action for 2 weeks.
2. I look too young.
In the previous posts, there was a photograph of the model we made. For that model, I had to go and get spray paint. The legal age to purchase spray paint here is 18. The guy didn't believe my age, I had to show him I.D. Do I really look THAT young?
3. Nintendo + World Beer Night
I made pastitso and fish pasties that night but unfortunately the photos are gone....
4. We got engaged!
Yup, me & J.
Here are a few highlights from the past few weeks...
1. My hard-drive DIED.
I lost everything on my computer including pictures and posts I had planned to put up. This is the major reason I haven't been updating. My mac was out of action for 2 weeks.
2. I look too young.
In the previous posts, there was a photograph of the model we made. For that model, I had to go and get spray paint. The legal age to purchase spray paint here is 18. The guy didn't believe my age, I had to show him I.D. Do I really look THAT young?
3. Nintendo + World Beer Night
I made pastitso and fish pasties that night but unfortunately the photos are gone....
4. We got engaged!
Yup, me & J.
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