Mac n Cheese

May 22, 2018 at 12:32 pm | Posted in dinner, Savoury | Leave a comment
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  • 5 cup of milks,
  • 1 pound macaroni
  • 1/2 butter
  • 2cup cheddar,
  • salt and pepper

Simmer milk and cook macaroni in the milk, then add in butter, cheese, and spices.

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Classic sugar cookie

January 6, 2018 at 7:54 pm | Posted in Cookies | Leave a comment
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recipe taken from Martha Stewart

http://m.joyofbaking.com/cookierecipes/SugarCookies.html

Royal icing:

2 egg white

2 tsp lemon

3 cups of confection sugar

Beat egg white and lemon

Then add sugar and beat

Chewy Chocolate Gingerbread Cookie

January 6, 2018 at 7:49 pm | Posted in Cookies | Leave a comment
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recipe taken from Martha Stewart

Turkey

December 25, 2017 at 9:16 pm | Posted in Savoury | Leave a comment
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For our 12lb turkey we defrosted for 5 days, brined for 28 hours, baked for 3.5 hours till it reaches 165F.

Defrost: For every pound, it takes 3-5 hours to defrost.

Brine: for 24 hours in a pot (recipe taken from Martha Stewart)

Christmas sugar cookies

December 25, 2017 at 8:54 pm | Posted in Cookies | Leave a comment
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Sugar cookie recipe taken from joyofbaking

Icing recipe taken from sweetsugarbelle

Sugar Cookies (yield ~36cookies):

3 cups (390 grams) all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 cup (227 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Royal Icing Using Egg Whites:

2 large (60 grams) egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

Royal Icing Using Meringue Powder:

4 cups (440 grams) confectioners’ (powdered or icing) sugar, sifted

3 tablespoons (30 grams) meringue powder

1/2 teaspoon almond extract (optional)

1/2 cup – 3/4 cup (120 – 180 ml) warm water

Food Coloring (I use Gel Pastes that can be found at cake decorating and party stores or else on-line)

Instructions(sugar cookies):

1. Beat butter and sugar until light and fluffy (~3mins)
2. Add eggs and vanilla extract and beat until combined
3. whisk together the flour, salt and baking soda in a separate bowl, then add flour mixture and beat until you have a smooth dough
4. Divide the dough in half and wrap each half in plastic wrap
5. Refrigerate for ~ an hour or until firm enough to roll
6. Preheat oven to 350F
7. Roll out dough in a lightly floured surface to a thickness of 1/4 inch (1cm). (keep turning the dough as you roll, making sure the dough doesn’t stick to the counter?)
8. Cut cookies and transfer to baking sheet. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar.
9. Refrigerate for ~15mins to chill which prevents cookies from spreading (I skipped this step)
10. Bake cookies for about 8-10mins or until edges are just starting to brown
11. Let cookies cool for a few minutes before transferring to cooling rack.

Royal icing may take several hours or overnight to completely dry. Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.

Makes about 36 cookies.

For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted sugar and beat on low speed until smooth. If necessary, to get the right consistency, add more sugar or water. Add food coloring, if desired. The icing needs to be used immediately or put in an airtight container as it hardens when exposed to air.

For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the sugar and meringue powder until combined. Add the water and beat on medium/high speed until glossy and stiff peaks form (about 5 minutes). If necessary, to get the right consistency, add more powdered sugar or water. Add food coloring, if desired. To cover the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing. The icing needs to be used immediately or transferred to an airtight container as it hardens when exposed to air.

Royal Icing

Yield: Approximately 5 cups

Ingredients

  • 2 pounds {one bag} confectioner’s sugar {907 grams}
  • 5 tablespoons meringue powder {approximately 53 grams}
  • 2-3 teaspoons oil-free extract or emulsion
  • 1/2-3/4 cups warm water

Instructions

  1. Begin by stirring the flavoring into half the water.
  2. Using a paddle attachment, gently mix the sugar and meringue powder. It’s not necessary to sift the sugar beforehand, but you can if you like.
  3. With the mixer on it’s lowest setting slowly add the water/flavoring mix to the dry ingredients. As the water is added, the icing will become thick and lumpy.
  4. Continue to add the remaining water {this may or may not be the entire amount} until the mixture reaches a thick, honey like consistency. At this point, turn the mixer to medium speed and whip 2-4 minutes until this icing is thick and fluffy. Mixing time can vary greatly so watch carefully and stop mixing when the icing is this enough to form a soft peak.

Octopus ball

December 18, 2017 at 7:27 pm | Posted in Chinese, Savoury | Leave a comment
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Heated 10 for 2-3 mins in the microwave.

Added seaweed, Japanese mayo, “teriyaki sauce” (teriyaki soy sauce: Mirin sauce: sweet vinegar sauce)

Quiche Lorraine

October 22, 2017 at 5:14 pm | Posted in breakfast, Pie, Savoury | Leave a comment
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Ingredient:

  • 9″ ready made crust
  • 1c shredded Swiss cheese
  • 1/3 c – carrot, onion, green pea, mushroom,
  • spinah, tomato(?)
  • 1/2 tsp black pepper, red pepper, salt
  • 4 eggs
  • 2c light cream/ milk
  • 1/4 tsp – sugar

Stir fry meat and vegetable.  place at bottom of crust.

mix egg, milk, sugar, and spices. add into pie

bake at 425F for 15mins. reduce heat to 300F and bake for another 30mins, or until a knife inserted 1 inch from edge comes out clean. allow quiche to sit for 10mins

Chinese Tapioca Pudding w/ Pineapple crust (revised/ reorganized)

October 5, 2017 at 3:16 pm | Posted in Chinese, miscellaneous dessert, Pie | Leave a comment
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Ingredients:Red bean paste:

  • 210g red beans

Crust:

  • 200g/ 378ml all purpose flour (175ml)
  • 150g (120ml) sugar – (60ml)
  • 1/2 tsp baking soda – (1/4 tsp)
  • 1/2 tsp baking powder – (1/4tsp)
  • 40g (44ml) soften unsalted butter – (22ml)
  • 80g (100ml) vegetable shorterning – (50ml)
  • 2 egg yolks – (1 egg yolk)
  • 2 tbsp evaporated milk – (1tbs)
  • => the latter measure is cut down in half as suggested by author

Tapioca filling:

  • 100g (150ml?) tapioca + 3L water
  • 500ml homo milk
  • 4tbsp custard powder
  • 2 large eggs
  • 100ml evaporated milk
  • 100g sugar
  • 40g unsalted butter
  • => Custard powder substitute: 3 parts cornstarch + 1 part vanilla extract + 1 pinch salt (sugar and milk powder?)

Instruction:Red bean paste (pre-make ahead of time):

  1. soak 210g of red beans 6-12 hours.
  2. combine red beans & 2.5c of water, bring to boil, let sit for 5mins then discard water.
  3. mush up red beans, add 40ml of sugar
  4. let red bean cool down, then blend up in magic bullet in batches.

Tapioca:

  1. boil 3L of water
  2. add 200ml tapioca
  3. boil for 30mins in med heat. Stir every 10mins
  4. Strain and rinse w/ cold water, don’t over cook!

Crust:

  1. mix 44ml butter, 100ml shortening, 120ml sugar together
  2. add in 2eggs, mix
  3. add in 2tbs evaporated milk, mix
  4. In a separate bowl, mix 378ml flour, 1/2tsp baking soda, 1/2 tsp baking powder
  5. Slowly add dry into wet ingredients in 3 portions, mix until perfect dough forms.
  6. wrap in clear plastic wrap, refrigerate for at least 30mins

Pudding:

  1. mix/ beat egg & only 200ml of milk in a bowl. add custard 4tbs custard powder
  2. In a separate pan, heat evaporated 100ml milk, other 300ml of milk, 100ml sugar, and 40ml butter over low heat
  3. Add in the egg custard mixture, keep stirring, till thicken
  4. Turn off the heat and add in tapioca, mix well

The assembly:

  1. preheat oven to 375F
  2. Add custard mixture to baking dish + paste filling
  3. Roll out dough and cover custard, cut cross-hatch pattern
  4. Brush on 1 egg yolk to make it pretty
  5. Bake for solid 30mins, until crust is golden & flaky

Peach blueberry pie

September 17, 2017 at 4:54 pm | Posted in Pie | Leave a comment
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Filling

3/4 cup sugar – 1/2 cup
2 tablespoons cornstarch
1/2 teaspoon ground ginger – omitted
5 medium (3 cups) fresh peaches*, peeled, sliced – frozen but should’ve thawed it before hand
1 cup fresh blueberries – would be nicer if it was thawed
2 teaspoons freshly grated lemon zest

Topping

3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar – I used white sugar instead, slightly less than 1/2 cup
1/2 teaspoon ground cinnamon
1/3 cup cold Land O Lakes® Butter, cut into chunks – I over melted my butter
  • Combine sugar, cornstarch and ginger in bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into pastry.
  • Combine 3/4 cup flour, brown sugar and cinnamon in medium bowl. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle topping over fruit.
  • Bake 45-50 minutes or until crust and topping are golden brown and juice begins to bubble. (If crust is beginning to brown too much, cover edges with aluminum foil.) Serve warm or cool. – I think my fruits were frozen so it took extra long to bake, ended up with burnt crust and watery inside but my brother and I thought the sweetness was just fine.

Peach and Blueberry Greek Yoghurt Cake

September 4, 2017 at 7:41 pm | Posted in Cakes | Leave a comment
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Ingredients

Recipe taken from Julia Sallbum

  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 stick butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup Greek yogurt
  • 2 peaches, sliced into wedges
  • 6 oz blueberries -> I added 1/2 c frozen berries
  • 1 teaspoon granulated sugar

Instructions

  1. Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9×3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too.
  2. Sift flour, baking powder, baking soda, together into a medium bowl.
  3. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
  4. Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
  5. Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
  6. Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking.
  7. When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
  8. If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.

I just greased my pan without parchment paper. the cake is a little much, bland and dry? I’d add less flour next time and push my fruits deeper into the cake next time. 

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