Creamy Chocolate Fudge

My older daughter will visit her old school today again. So I prepared some treats for her old school buddies. Creamy Chocolate Fudge. I found this recipe from a Christmas Cookbook that Nicole borrowed from school library this week.

Individually Package

Ready to go!

Recipe:
Ingredients:
1/2 cup full fat cream cheese
1 Tbsp cocoa powder
1 1/2 cups powdered sugar
1 tsp cooking oil for greasing
1/2 cup semi-sweet chocolate chips
2 tbsp butter
a shallow square cake or brownie pan
parchment paper

Directions:

1. Put the cream cheese into a bowl. Sift the cocoa and powdered sugar into the bowl too. Mix them together well.
2. Put the cake pan onto a sheet of parchment paper and drae around it. Cut out the shape, just inside the line.
3. Use a paper towel to wipe oil onto the sides and base of the pan. Press in the paper square and wipe it too.
4. Melt the chocolate and butter on a heat proof boil place over simmering water. Stir until all mix and melt together. Then, stir in a tbsp of the cream cheese mixture.
5. Pour the chocolate into the cheese mixture int the bowl. Beat them together with a spoon until they are creamy.
6. Spoon the mixture into the pan, and push it into the corners. Make the top of the fudge as flat as you can.
7. smooth the top with the back of a spoon. Put the pan in the refridgerator for two hours, or until the fudge is firm.
8. Use a blunt knife to loosen the edges of the fudge, then turn it out onto a large plate, Remove the paper.
9. Cut the fudge into lots of squares. Then, put the plate in the refrigerator for two hours, until the fudge is hard.

Source from Usborne Activities Christmas Cooking cookbook.

Happy Halloween Om Nom Cut the Rope Pumpkin Carving



Front view with lights



This is the 3rd year I'm carving a pumpkin for Halloween. This year I plan to carve a translucent type of pumpkin. I know my younger daughter loves the game Cut the Rope and she loves the character there! His name is Om Nom!





Side view with lights.



Draft



Clear front view

 



 





Steam Chicken in Lotus Leaves 荷葉杞子蒸滑雞(翼) - how to marinate chicken (醃滑雞的方法)

材料
雞 半隻  (我今次用了一打半雞翼)
細冬菇 10隻
乾荷葉 1片
杞子一小許 
 

做法
１）冬菇浸軟，浸洗杞子 ，備用。 
２）荷葉用熱水浸軟。
３）雞先斬成小件，醃雞才會滑。
４）用蛋白及生粉醃雞，放入雪櫃雪半小時。
５）再用生抽、老抽、糖、麻油、酒、薑醃最少2小時。
６）把北菇、醃好的雞及杞子撈勻放在荷葉中央。
７）荷葉包好放入蒸籠或蒸碟裏，用錫紙把碟面包好 (如不是用蒸籠)，隔水猛火蒸二十分鐘即成。

Chocolate Swirl Cookies (Piping) 朱古力唧花曲奇餅

Ingredietns:

1 cup softened unsalted butter

1/2 cup confectioners' sugar (icing sugar)

1 oz Bittersweet chocolate, melted

1 1/2 cups all-purpose flour

2 tbsp Cocoa powder

3 tbsp cornstarch

Directions:

1. Preheat oven to 350F (175C). Beat the butter and confectioners' sugar together until light and fluffy. Stir in the chocolate. Sift the flour, cocoa powder, and cornstarch and stir into the creamed mixture.
2. Pipe the mixture using a 3/4in (1 1/2cm) fluted nozzle into 2in (5 cm) rosettes spaced 2 in (5cm) apart on a non-stick baking sheet.
3. Bake for 10-12 mins until golden.
4. Allow to firm up slightly before transferring them to a wire rack to cool.
5. Dust with 2 tbsp confectioners' sugar to decorate.
6. Store cookies in an airtight container for 5-7 days.

Source from 500 cookies book by Philippa Vanstone

Original Regular Crème Brûlée 原味法式焦糖燉蛋(make ahead dessert)

Portion size: 8

Ingredients

• 3cups cups(750 mL) whipping cream
• 8 egg yolks
• 1/3 cup (75ml) granulated sugar
• 1-1/2 tsp (7ml) vanilla
• 1/2 cup (125ml)packed brown sugar , sifted

Preparation

• In saucepan, heat cream over medium-high heat until steaming. In bowl, whisk egg yolks with granulated sugar; gradually whisk in cream. Whisk in vanilla. Skim off foam.
• Divide among eight 3/4 cup (175 mL) ramekins or custard cups. Place in 2 large shallow pans; pour in enough boiling water to come halfway up ramekins.
• Bake in 350°F (180°C) oven for 30 to 35 minutes or until edge is set but centre still jiggles and knife inserted in centre comes out creamy. Remove from water; let cool on racks. Cover and refrigerate for about 2 hours or until chilled and set. (Make-ahead: Refrigerate for up to 2 days)
• Place cups on rimmed baking sheet; sprinkle brown sugar evenly over custards. Use a blow torch or broil 6-inches (15 cm) from heat for 2 to 6 minutes or until sugar bubbles and darkens, removing each when ready. Chill, uncovered, for at least 30 minutes before serving or for up to 3 hours.

Marzipan (Almond Paste) Pumpkin 杏仁膏小南瓜蛋糕裝飾小食or (Marzipan recipe for cake decoration)

The SD memory was placed for Pumpkin size reference

Ingredients: (I use this method this time)

8 ounces blanched almonds
1 3/4 cups confectioners’ sugar
1 tablespoon almond extract
4 tablespoons corn syrup

Directions:

1. Grind the almonds in a food processor for about two minutes: it will first become crumbly, and the crumbs will get successively smaller until it is more of a fine powder. Keep it going through this stage, and when it nearly forms clumps, that’s when you’ve got it right.
2. Add the confectioners’ sugar and almond extract, then the corn syrup, processing until well-combined.
3. Turn the mixture out onto a work surface and knead until it makes a smooth dough. If the dough seems too sticky, knead in a little more confectioners’ sugar. If it seems too dry, add more corn syrup. At this point, the dough can be tightly wrapped in foil and refrigerated until needed.

or

Alternate way:

Ingredients: 

200g Ground Almonds
100g Powdered Sugar
1 Tbsp Fresh Lemon Juice
2 Tbsp Maple Syrup
1 Tbsp Cold Water
1 tsp Almond Essence

 Directions:

1. Mix Together the ground almonds and powdered sugar
2. Make a well in the centre of the marzipan mixture and add all of the liquid ingredients.
3. Mix thoroughly.
4. You can add a tiny drop of lemon juice or syrup if the marzipan is a little dry.
5. Do not add too much liquid
6. You should be left with an almond pastry textured dough
7. Cover and place marzipan into the refridgerator for an hour

Hainanese chicken 海南雞

Today free range chicken is on sale at Pricesmart. Bought one and made this Hainanese chicken. This recipe is taught by my friend Chef Joe.



1. Prepare pork bone soup. Boil this soup base for at least 45 mins. Add green onion , Anise (star anise)八角 and sesame oil.

2. While waiting for soup stock to be ready, we now need prepare our chicken. Make a hole on the top breast below the neck area and chop off the feet.

3. Run hot tap water until the hottest. Use a pot/big bowl to fill with hot tap water. Then submerge the chicken in hot water for 5 minutes.

4. After the stock is ready and after the chicken was immersed in hot tap water for 5 minutes. Turn off the stove. Then transfer the chicken to the pork bone soup stock. You need to hold the neck and submerge into and then pull out the chicken from the soup about 3 times.

5. Then leave the whole chicken totally submerge into the soup and cover the pot. Make sure the soup is not boiling. Leave it for around 35 minutes or when it is fully cook. Check the readiness around 25-30minutes. (Cooking time depend on the size of the chicken) 

6. While waiting for the chicken to be cooked, we can prepare some ginger dipping sauce. Mince the ginger. Mix with some chicken powder and then finish it by pouring some cooked oil. You may add green onions as well (optional)

7. When the chicken is fully cooked. Bring it out and submerge in COLD running water until it is fully cool. Alternatively way is to prepare water with many ice-cubes. Canada's running tap water is cold enough to cool down the chicken very fast. Make sure to save the stock for cooking the rice

8. After the chicken cool down. Rub a bit of  Spice Salt (准鹽)inside and outside all over the chicken.
Recipe of 准鹽:

幼鹽Salt                           2 湯匙 (2 Tbsp)

五香粉Five-spices Powder  小茶匙 (1 tsp)

做法：

a) 先將 幼鹽 & 五香粉攪勻Mix all ingredients

b) 燒紅鑊後，關火將 a) 慢炒便可stir fry all ingredients

9. Chop and Serve. I cannot chop chicken well. But here is a video link that show you how to chop a cooked chicken:
如何斬雞 (How to chop/cut a chicken)

辣醋汁材料：(Chile dipping sauce)

- 大紅椒兩隻 2 red peppers
- 指天紅椒四隻 4 chile peppers
- 鹽1/4茶匙 salt 1/4 tsp
- 糖少許 sugar a bit
- 薑蓉兩茶匙 minced ginger 2 tsp
- 蒜蓉兩茶匙 minced garlic 2 tsp
- 青檸汁一湯匙 lime juice 1tbsp
- 白醋四湯匙 white vinegar 4 tbsp

薑蔥蓉材料： (Ginger dipping sauce)

- 薑蓉一湯匙 minced ginger 1tbsp
- 蔥粒一湯匙 chopped green onion 1 tbsp (Optional)
- 鹽半茶匙Salt 1/2 tsp
- 油一湯匙 oil 1 tbsp

Hainanese Chicken Rice

For recipe, please visit my other blog post for Hainanese Chicken Rice recipe.

薑蔥蓉材料：

Matcha (Green tea) Red Beans Mochi Cake 日式抹茶红豆麻糬蛋糕

Ingredients: (9x13 pan)

1 cup butter (2 sticks), soften

2 cups sugar (I use only 1 1/2 cup of light brown sugar instead)

1 can evaporated milk

2 teaspoons vanilla

4 eggs

2 teaspoons baking powder

2 teaspoons matcha green tea powder

1 pound (1 box) 16 oz Mochiko rice flour or any brand of glutinous rice flour

1/2 can of sweetened small red beans (you can add more or less depending on your taste preference)

Directions:

1. In a large bowl, Cream the butter with sugar.  It helps to melt the butter a little first.
2. Add evaporated milk and vanilla and mix well.
3. Add eggs and mix to combine. Finally, stir in baking powder, mochiko, and matcha powder.

4. Mix in the red beans.

5. Pour mixture into a 9 x 13 pan. Baked at 350 for 1 hour or until the sides pull away from the pan.

6. Let cake completely cool, allowing the mochi to set, before cutting and serving

For my friends

Baked Black Sesame Cheesecake 焗黑芝麻芝士蛋糕

                                                 


I ate a black sesame cheesecake at a Japanese cuisine here and it was so good. I love black sesame and I also like cheesecake. Why not I make it myself!

Ingredients: (for 8 inch round pan)

Crust:

4 tbsp unsalted butter, plus extra for greasing

120g graham cookies + 20g black sesame powder

Cake:

2/3 cup sugar

650g cream cheese soften

2 large eggs, plus 1 large egg yolk, at room temperature

1/2 cup black sesame powder

2tbsp all-purpose flour, sifted

Directions

1. Preheat oven to 350F (180C). Grease the cake pan.
2. Put the graham cookies in a large plastic bag and crush into fine crumbs with a rolling pin.
3. Melt the butter in a saucepan or microwave.
4. Add the melted butter to crumbs together with ground sesame powder. Stir until all mixed. Press the crumbs into the base of the pan, pushing them down with the back of a spoon.
5. Use hand or stand mixer to beat cream cheese and sugar until well mix and smooth.
6. Add egg to mixture and mix well. Then finally add the sifted flour to cream cheese mixture. Mix all together until smooth and very well combined.
7. Save around 1/3 of the mixture and add in black sesame powder until well mixed. 
8. Pour plain cream cheese mixture on the cookie base and smooth the top with a palette knife. Then pour gently the black sesame cream cheese mixture on top of plain cream cheese mixture. Smooth the top with a palette knife.
9. Boil a kettle of water. Put the cake in a deep roasting pan and wrap the sides with tin foil.
10. Pour hot water into the pan, to come halfway up the sides, to stop the cake from cracking.
11. Bake for 40 minutes, till set but a bit wobbly. Turn off the oven and wedge open the door
12. After 1hour, remove the cake and place on a wire rack. Remove the sides of the pan.
13. Let it cool completely and transfer to a serving plate or cake stand.

Matsutake Risotto (松茸飯)

8 servings

1 onion or shallot

4-5 cloves garlic

2 tablespoons butter

~1 cup dried matsutake mushrooms

2 cups arborio rice

1 cup white wine

4 cups water or light stock

chopped fresh parsley

~1/2 cup shredded parmesan

salt

pepper

2 people servings:

2 cups chicken broth,

1/2 tablespoon butter

5/8 shallots, diced

1/2 cup Arborio rice

2 tablespoons and 2 teaspoons dry white wine

sea salt to taste

freshly ground black pepper to taste

1 tablespoon and 2-1/4 teaspoons freshly grated Parmesan cheese

 

Directions:

1. Rehydrate the mushrooms in boiling water for soften them up.

2. Start boiling water or stock and add salt and msg to taste. I would advise not using a strong stock unless the mushrooms are really strong themselves.

3. Finely chop onions and garlic and slowly cook (in a pot big enough to cook the risotto) in the butter.
4. Remove mushrooms from soaking water and coarsely chop.
5. Turn up heat in onion/garlic/butter pot, add mushroom pieces, and thoroughly cook the mushrooms. Season with pepper. Be careful not to burn the onions and garlic. Nasty!

6. Once mushrooms are done, add rice and saute for a few minutes. Make sure rice is coated with the remaining flavored butter.

7. Add white wine (I used oldish champagne) and stir risotto until wine has been absorbed. From this point on, you should be stirring a lot to avoid sticking and burning.

8. Add the soaking mushroom and stock in small amounts (~1/2 cup) and while stirring the risotto. When the liquid has almost been absorbed, add another 1/2 cup.

9. Keep slowly adding liquid until the risotto is done (i.e. it is suitably creamy and the rice grains al dente). You may need more or less liquid than specified here.

10. Stir in chopped parsley and parmesan. Make sure the cheese is incorporated in the "sauce". Serve immediately.

 

Creamy pumpkin soup 忌廉南瓜湯

I bought this Buttercup Squash before Thanksgiving and I was planning to make it for our Thanksgiving dinner party. Unfortunately, I was too buy with the turkey and other dishes, I postponed this soup making to this week for our relative renuion party!

Ingredients (6 servings)
1 small Pumpkin (I use buttercup squash)我用日本南瓜，好甜, 唔駛加糖
(Or 1 can pumpkin purée, but you will need to add 2 tsp brown sugar to this recipe)
1 medium onion
3 tbsp butter
1 clove of garlic
1 can of chicken broth
1 can of vegetable broth
1 cup Whipping cream
1/8 ground pepper
A pinch of salt （optional, add to taste)

 

Directions

1. Cut pumpkin and take out seeds and skin off. 
2. Chop onions into big pieces. 
3. Steam or bake pumpkin for 10-15 mins 350F until the pumpkin meat is a bit soften. (Skip this step if using can of pumpkin purée )
4. Saute onion and garlic in butter in a medium saucepan until tender ( add brown sugar if you are using can of purée ). Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Add pumpkin and bring to a boil again. Reduce heat and simmer for another 15 mins.
5. Transfer broth mixture into the container of a blender or processor. Process until smooth. Or Remove saucepan from heat. Place a hand blender inside the saucepan and blend until smooth.
6. Return mixture to saucepan. Add can of vegetable broth, salt, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
7. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. 

Elephant Lavender Mousse Cake

I also try to make a multi-layers cake using lavender mousse too! This elephant cake is made for a guy for celebrating his 38th bday. And he requested this elephant on his cake must be blue!! ^_^ He provided me his elephant sketch! And he brought his elephant cusion on his bday party too!

Lavender White chocolate mousse cake 薰衣草白朱古力慕絲蛋糕

My husband brought some new cake flavour essences back from Hong kong. This time I would like to try the lavender essence first.

Lavender Mousse: (8")
Milk 180g
Sugar 30g
Gelatin 1 envelop Knox
lavender essence. 1/4 tsp
Whipping Cream. 400g

Directions:

1. Place 3 tbsp of milk out of 180g milk, sugar and gelatin into a heat proof bowl, stir and let stand 1 minute for gelatin to absorb milk. Remove from stove. Add lavender essence and stir until all mixed. Let it cool.
2. Place bowl over saucepan with simmering water. Heat and stir until all gelatin and sugar dissolved in milk.
3. Whipped the cream until smooth.  Pour milk mixture to whipped cream until all well mixed.

Pour into pan and place on freezer. Proceed to make white chocolate mousse.

Another version in dome shape

White Chocolate mousse:
1 1/4 cups milk

1 envelop (7g) envelope Knox gelatin

2 cups white chocolate chip/bar

2 cups whipping cream

Directions:

1. Place milk and gelatin into a heat proof bowl, stir and let stand 1 minute for gelatin to absorb milk.
2. Place bowl over saucepan with simmering water. heat and stir until all gelatin dissolved in milk.
3. Remove bowl from heat and add white chocolate chip. Stir until smooth and let cool.
4. Whip the cream, add chocolate misture, stir until smooth.

Take pan out from freezer. Pour white chocolate mousse layer on top of lavender mousse layer. Then place in refridgerator for several hours before serving.

I also make a cake base to form this Lavender mousse cake.

Lychee Panna Cotta 荔枝奶凍

This is one of my favourite dessert! Lychee Panna Cotta. It is very easy to do and it is a very popular dessert!

Lychee Panna Cotta

1 can (14 oz) lychees in syrup

1 envelope (7g) of  Knox powdered gelatin

1 cup heavy cream

1 cup whole milk

3 tablespoons sugar

Open the can of lychees and pour the lychees and syrup into a food processor. I reserved 6 lychees for decoration. Process until the mixture is smooth. There will still be little bits of lychee flesh and pulp. Strain into a measuring cup until you get 1 cup of clear liquid.

Place 3 tablespoons of cold milk out of the 1 cup milk in a bowl and sprinkle the gelatin over the top. Let sit for one minute. Then place it over pot of simmering water. Heat and stir until all gelatin dissolved in the milk. Remove from simmering water and set aside.

Combine lychee liquid, cream, milk, and sugar in a medium saucepan. Heat on medium, stirring, until the sugar is dissolved and it just comes to a boil.

Pour dissolved milk gelatin into lychee mixture. Stir and mix well.

Divide mixture among glasses and refrigerate until set, at least 2 hours.

Chopped the reserved lychees into small pieces. Dry it a bit by straining the water and dry it with paper towel. Place them on top of each cup of dessert for decorations.