One bite size Nutella and Banana Puff Pastry Roll 一口榛子朱古力香蕉酥皮卷 (with video)

This is a easy to make treats. And this can also be served as dessert! This time I served this pasty roll with chocolate cake and strawberries (carved as rose bud - just for fun). You can also add ice cream and other fruits to make it perfect!

Ingredients:

• Tenderflake Puff Pastry
• 1 cup Nutella
• 3 Bananas
• Icing Sugar
• 1 Egg

STEP 1: Preheat oven to 425F.

STEP 2: Divide puff pastry in half. On floured surface roll out each half into 16″ x 12″ piece.

STEP 3: Heat Nutella in microwave for few seconds until easy spreadable, but not hot. Spread half cup of Nutella onto each pastry sheet.

STEP 4: Slice each pastry sheet into 3 – 4″ strips. Place 4″ piece of banana on the edge of each strip and roll it up.

STEP 5: Place Nutella & Banana pastry rolls onto cookie sheet about 3″ apart. Brush with egg wash and bake for 15 – 20 minutes or until golden brown and flaky.

STEP 6: Remove from oven. Dust with icing sugar and serve warm.

Recipe sources: Bibi's culinary journey Blog

How to carve a strawberries rose bud Video (I recommended you use a less ripen strawberry to do this, mine is a bit over ripe):

Easy Chestnut Cream Tart 粟子忌廉撻

Chestnut Cream Tart:

I simply use store bought tart shells. Bake according to package direction. 

Whipped whipping cream with some icing sugar. Spoon a spoonful of whipped cream in cooled tart shells (above photo). 

Pipe chestnut spread on top of whipped cream. Decorated with whole roasted chestnut and cream. Easy last minute dessert (above photo).

I found this at City Market (Loblaws), it is around $7 per jar. 

Chocolate Egg Bubble Waffle◆朱古力雞蛋仔◆ (with video)

Chocolate Egg Bubble Waffle◆朱古力雞蛋仔◆

Served with Ice cream, chocolate syrup and icing sugar.

I haven't make this bubble waffle for a long time. It is not hard to make and it doesn't need lots of preparation time. The only two things that make me hesitate to do it again are the waffle pan is heavy, and the second is the cleaning is a bit hard. I would suggest any ladies who want to make this at home. Try to ask your husband or your son to help you on flipping the waffle pan and to do the cleanup. Last time I made this was 3 years ago. I made regular and green tea flavour egg bubble waffle. I add one tablespoon of cocoa powder to the original flavour batter. And that makes chocolate egg bubble waffle.

Sous Vide:Onsen tamago(Hot spring eggs)温泉蛋 (with Video)

Sous Vide:Onsen tamago(Hot spring eggs)温泉蛋 

Very simple to do. It is my friend's favourite snack/appetizer. And it is very easy to prepare and inexpensive.

Ingredients:

Egg

Sauce:

Dashi Stock (You can make it yourself, or buy Dashi Powder stock in store) see recipe below

Soya Sauce

Mirin

Decoration: (and to increase flavour)

Bonito Flakes

Roasted Sesame seeds

Seaweed (cut in small pieces)

green onions (chopped)

Directions:

Put eggs in Preheated Sous vide bath 64°C/ 147°F for 1 hour.

Serve with Dashi Stock. Add a bit of soya sauce and mirin according to taste. 

Sprinkle Bonito Flakes, Roasted Sesame seeds and Seaweed. (I also add a piece of Uni too) optional.

Dashi stock Recipe:

Ingredients: 1 oz Dashi Kombu (Dried Kelp), 1/2 cup bonito flakes, 1 L water

Directions

1. Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.
2. Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water, and bring it to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.
3. Stir the bonito flakes into the kombu-flavored water, bring back to a boil, and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.

Sous Vide Lychee Free Range Chicken 低温煮荔枝走地雞(with video)

Sous vide Lychee Whole Free Range chicken (split)低温煮荔枝走地雞

Ingredients:
1 can of Lychee 
1 Free Range Chicken (Split in Half)
Salt  and cooking wine

Directions:
1. Wash chicken, split in half. Marinated with sea salt and cooking wine. 
2. Put chicken in vacuum bag/ziplock bag. Put lychee into bag. Pour half of lychee juice into bag. Seal and put in preheated 71°C/160°F sous vide bath.
3. It takes at least 3 hours (depend of size of chicken). Free range chicken is usually smaller. If you use deep frying chicken, it may take 4-6 hours.

Mango Lava Pudding 芒果流心布甸

 

流心材料 Mango Lava Ingredients：
芒果肉 Mango 120克 gram
黄砂糖Golden Sugar 20克 gram
柠檬汁Lemon juice  2小勺 tsp

做法 Directions:：
1，将芒果肉、糖、柠汁一起放入搅拌机里打成蓉 (Pic 1)；
2，取一个小模子，里面铺一层保鲜膜，然后将果蓉倒入平铺，放冰箱冷冻三小时以上 (Pic 2)；
3，将已凝固的果蓉取出，切成小粒 (pic 3)，放回冰箱冷冻备用 (Pic 4)（芒果粒不要切太大，约1-2CM大小就差不多了，切得太大放布丁中间做流心，会比较容易失败）

1. Puree Mango, sugar and lemon juice in blender (Pic 1).

2. Pour puree in container and cover by Cling Wrap. Freeze in freezer for more than 3 hours (Pic 2).

3. Take frozen puree out, cut into 1-2cm cubes (Pic 3). Place cubes back to freezer until use. (Pic 4)

芒果布丁材料 Mango Pudding Ingredients：
芒果啫喱粉Mango Jello   45克 gram
鱼胶粉 Gelatine   7克 gram
滚水Hot water 150克 gram
三花淡奶 Evaporated milk 100克 gram
椰浆Coconut milk 150克 gram
芒果肉 Mango 140克 gram

做法Directions：
1，芒果啫喱粉和鱼胶粉混合；加入滚水搅拌至粉类完全全溶化，坐冷水放凉；(Pic 5)
2，芒果肉取50克和淡奶一起放搅拌机里搅打成蓉；
3，待1凉后，将芒果蓉、椰浆、芒果肉一起倒入拌均匀；
4，准备好布丁模，将布丁糊加入到模子1/3的位置 (pic 6)，然后放入冰箱冷冻库约10分钟至布丁凝固；
5，布丁糊凝固后，将一粒预先做好的芒果流心粒放在布丁中间(Pic 7)，然后再倒入布丁糊至满模(Pic 8)，放冰箱冷冻20分钟，至表面稍微凝固后再移至冰箱冷藏室，冷藏约3小时即可取出脱模，完成后用小刀切开一角，就可见芒果流心流出了~~

1. Mix Mango jello powder and gelatine; add hot water and mix until all powder dissolved. (Pic 5) Place in cold water bath to speed up the cooling progress.

2. Puree 50g of mango with evaporated milk.

3. When step 1 mixture cooled, add mango puree, coconut milk and remaining mango to mixture and mix well.

4. Pour mixture from step 3 into moulds or serving containers up to 1/3 full (Pic 6). Put in freezer and let it settled for 10 minutes.

5. Take out mould or container, place frozen mango cubes in centre/middle of the jello mixture (Pic 7) . Filled up container with step 3 mixtures over mango cubes(Pic 8). Put it back to freeze for another 20 minutes. Then transfer container back to fridge.

注  Note：
这个流心布丁不难，但流心粒不宜切太大，布丁中间做夹心时，不要贪心放太多，因为流心粒在布丁冷藏时会慢慢解冻，如果流心太多，有可能会脱模时冲坏布丁四周

Please remember not to put too many frozen mango cubes in middle of the pudding. When the mango cubes melted, it will over flow if you put too many. And when you unmold the pudding, it might over flow all over the pudding as well.

Recipe Source: http://blog.sina.cn/dpool/blog/s/blog_5e762e870102ef4v.html

S'mores Chocolate Ice cream

S'mores is my daughter's favourite snack. S'mores is basically graham biscuits with semi-melted chocolate and roasted marshmallow. And I simply just add marshmallow and some graham biscuit to my Eggless Chocolate chip ice cream that I made not long ago. 

Recipe:

INGREDIENTS:

1/2 cup of unsweetened cocoa powder 

1/2 cup of sugar 

1/4 cup of firmly packed brown sugar 

3/4 cup of full cream milk 

1.5 cups of cream with at least 35% fat content 

1.5 tsp of vanilla extract 

A small pinch of salt 

1/2 cup mini chocolate chips

1/2 cup mini marshmallow (optional - roasted)

1/2 cup graham biscuit pieces/dust

INSTRUCTIONS:

1. Whisk together the cocoa and both sugars until thoroughly combined. (Pic 1&2)

2. Add the milk to this, gently incorporate by hand, and then continue whisking either manually (2-3 mins) or with an electric mixer (30 seconds).

3. Time to add the cream(pic 3).Pour in the cream, vanilla and add a pinch of salt.

4. Mix again until full incorporated.

5. Pour this mixture into the bowl of your ice cream maker and churn for 20 mins, approximately.

6. . The mixture should turn into soft serve ice cream. Pour in chocolate chips and churn for 2 minutes. Finally, stir in the marshmallow and graham biscuit pieces/dust. You can serve it at this stage or freeze for a harder more ice-cream-like consistency.