Curry Deviled Egg

Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons curry powder
• 1/2 teaspoon salt
• pinch of Paprika for garnish
• Some chopped scallion for garnish

• 
  

Preparation

1. Place eggs in a pot large enough to hold them with some space remaining. Fill pot with cold water to cover eggs by 1 inch. 

Cover and bring to a boil over high heat. Remove from heat and let eggs sit in hot water, off heat, for 25 minutes.

2. Fill a large bowl with half ice and half cold water. Transfer eggs to ice water and allow to cool for 10 minutes. 

Crack each egg and return to ice water. Remove shells.

3. Cut each egg in half lengthwise and remove yolks. Force yolks through a fine-mesh sieve into a large bowl. 

Add mayonnaise, mustard, curry powder and salt. Stir until blended and smooth.

4. Use a small spoon to fill each egg white with equal amounts of filling. (Alternatively, fill a pastry bag 

fitted with a star or plain tip and pipe filling into shells. Or use a ziplock bag with a small piece of a corner 

snipped off to pipe filling.) Garnish each egg with a small dollop of chutney.

5. Sprinkle some paprika and chopped scallion for garnish.

Recipe adapted from : Curried Deviled Egg from My Recipes

Honey Citron Jelly Cup 柚子茶啫喱杯

Ingredient: Served 25 x 2 oz cup
1 cup Honey Citron Marmalade
750 water
2 Tbsp Gelatin (or 2 envelop of gelatine) with 6 tbsp water
1/8 cup sugar (Adjust accordingly to taste)


Directions:

1. In metal or glass mixing bowl, sprinkle unflavoured gelatine over 6 tbsp of cold water. Let stand for 3 minutes.
2. Heat water in saucepan. Then place mixing bowl over the saucepan. Heat until all gelatine dissolved.
3. Set aside melted gelatine.
4. Mix Honey Citron Mamalade with water and sugar. Heat in saucepan until all sugar dissolved.
5. Turn off heat and pour gelatine into the Honey Citron mixture. Mix well.
6. Then pour into containers. Place in fridge and let it set at least 3 hours.

Earl Grey Tea Panna Cotta 伯爵茶布甸/奶凍

Ingredient: Served 25 x 2 oz cup
5  Earl Grey tea bags
800ml whipping cream
200ml whole milk
4 1/2 tsp Gelatin (or 2 envelops of gelatine) with 6 tbsp water
1/4 cup sugar (Adjust accordingly to taste)


Directions:

1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract. Then add the tea bags. Cover the pot and let steep for 45 minutes.
2. Heat the Panna Cotta up a few minutes to warm it back up. Meanwhile, sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5-10 minutes.
3. Place a sieve over the bowl of gelatin and strain the Panna Cotta mixture into it, stirring until the gelatin is completely dissolved. Discard tea bags.
4. Divide the Panna Cotta mixture into the cups and chill them until firm, about 2-4 hours.

Recipe adapted from: Cuppacocoa 

Ferrero Rocher Hazelnut Pie (No bake) 金沙朱古力榛子批(撻)

Ferrero Rocher Pie (9.5")
Serves 10-12

INGREDIENTS

Crust

• 28 chocolate wafer cookies, crushed – I used chocolate Oreos
• 3 1/2 tablespoons butter, melted

Pie Filling

• 3/4 cup hazelnut chocolate spread – I used Nutella
• 8 ounces Cool Whip (Or whipped 2 cups whipping cream+1/4 cup icing sugar+1/2 tsp vanilla extract)
• 8 ounces cream cheese, room temperature
• 1/4 cup confectioners sugar (I use 1/8 cup)
• 3 ounces 60% cacao dark chocolate, chopped very fine (Optional)
• 10 Ferrero Rocher chocolates, coarsely chopped

Final Touches

• 6 ounces Cool Whip (Or whipped 1/2 cup whipping cream+3 tbsp icing sugar)
• 1-2 Ferrero Rocher chocolates, coarsely chopped

INSTRUCTIONS

1. To begin, prepare your cookies and chocolate.  Using a food processor, crush the cookies into a fine crumble.  Set aside.  Using a small pairing knife, gently run the knife along the dark chocolate bar, creating small shavings (Optional).  This is a bit time consuming but completely worth it.  Large chunks will not work in this filling.  Set chocolate aside.  Do the same with the Ferrero Rocher chocolates and set aside.
2. Melt butter and combine with cookie until all the crumbs are saturated.
3. Using a 9.5-inch pie plate, press the crumbs into the bottom of the pie plate, covering the entire surface and forming the crust.  Make sure the cookie mixture is evenly distributed.  Place in the freezer.
4. With an electric hand or standing mixer, combine the cream cheese, shaved dark chocolate, sugar, and hazelnut chocolate spread.  In three to five minutes, the mixture should become light and fluffy.  Then, on a low setting, combine Cool Whip and 10 chopped Ferrero Rocher chocolates.  Combine well.
5. Remove the crust from the freezer.  Using a spatula, spread the filling mixture over the crust, covering completely and smoothly. Return to the freezer for 15 to 20 minutes to allow the filling to firm.
6. Once the filling has grown semi-firm, remove from freezer.  Cover the filling with Cool Whip.  Then, sprinkle with remaining one or two Ferrero Rocher chocolate pieces and some chocolate flakes.
7. Serve and enjoy!
8. It can be a make ahead dessert and it can be stored in Freezer. If you like firmer texture, serve it when semi-defrost stage.

1. Main ingredient: Ferrero Rocher
2. Oreo cookie crumbs butter crust
3. Coarsely chopped Ferrero Rocher
4. Base: Oreo Cookie crust
Middle: Ferrero Rocher Nutella cream cheese pie filling
Top: whipped cream with chocolate flakes and Chopped Ferrero Rocher

Recipe adapted from : http://flourandfancy.com/2013/12/24/ferrero-rocher-pie/

Ube (Purple Yam) Coconut Pudding 紫薯椰子布丁

INGREDIENTS (makes 20 x 2oz cup)

·               1 (16 oz) package frozen grated purple yam (Ube) (Pic 1), thawed 

·               2 cups coconut milk

·               1 can of condensed milk

·               1 cup whipped cream

·               1 tbsp gelatin plus 3 tbsp water

·               1 tsp vanilla extract (optional)

·               For Garnish: 1/2 cup of whipped cream plus some toasted grated coconut

INSTRUCTIONS

1.    In a pot, combine coconut milk, condensed milk, grated purple yam and vanilla, if using.(pic 2)

2.    Stirring constantly for 30 minutes or until mixture is thick and sticky. (Pic 3)

3.    Sprinkle gelatin to water. Microwave in half power for 30 seconds, repeat until all gelatin dissolved in water. Add it to the purple yam batter. Mix well. 

4.    Coola and set aside mixture. Whip whipping cream until soft peak. Add whipped cream to mixture and mix well (Pic 4).Then transfer mixture to serving cup and refrigerate until all set.

5.    Add whipped cream and sprinkle some toasted grated coconut for garnishing.

Recipe adapted from : http://salu-salo.com/filipino-purple-yam-dessert-halayang-ube/

Mini Tofu Cheesecake and Tofu Cheesecake Square birthday cake 迷你豆腐芝士蛋糕 /豆腐芝士生日蛋糕

I had done this Tofu Cheesecake many times. And it is always a big hit since it is so refresh, less sweet and easy to make no-bake type of cheesecake. I use this recipe and make a 6 inch Square birthday cake as well as a dozen of mini cheesecakes. Our regular weekend dinner gathering is on Sunday and my colleague's birthday is on Tuesday. Therefore, this dessert is perfect and it can be store in fridge for a few days. For the birthday cake decorations, I sprinkled matcha powder on the cake service topped with with strawberries and banana (brush some lemon juice on banana to prevent from browning). I peeled some white chocolate flakes and sprinkle some on top to finish the garnish.

And for the mini version, I sprinkled matcha powder and cocoa powder on top for garnishing. 

Recipe:

Ingredients : (Make one 8" square cake or one 6" square cakes with a dozen of mini cakes)

Tofu Cheesecake Filling

360g silken tofu

200g cream cheese (room temperature)

70g sugar

240g whipping cream

16g gelatin powder

96ml soy milk

Biscuit Base

200g digestive biscuits

80g melted unsalted butter

matcha powder 

cocoa powder (mini version)

strawberries and banana (Cake version)

Directions:

1. Line a removable base baking pan (8" square size) with baking paper and spray with non-stick cooking oil.
2. Crush the digestive biscuits into fine crumbs and combine with melted butter(pic 1).
3. Press tightly into cake pan with the back of a spoon. Leave baking pan in the freezer until required later(pic 2).
4. Dissolve and stir gelatin powder in soy milk. Microwave 30 sec until gelain dissolved. Set aside for use later.
5. Place tofu on sieve and drain out all excess water(pic 3).
6. Add tofu, cream cheese and sugar into an electric mixer, and mix until well combined(pic 4). If you still see lumps, you can try to mix it over hot water (not touching the water) until cream cheese and sugar melt and become smooth. Let it cool. Whisk whipping cream into soft peak form. Mix cheesecake filling ingredients and whipped cream together(pic 5). Add the dissolved gelatin at the end, stirring thoroughly.
7. Remove baking pan from the freezer. Pour your tofu cheesecake mixture into the pan(pic 6).
8. Chill in the fridge for at least 4 hours or until firm to the touch, when it doesn't wobble too much when you shake the pan.
9. Sprinkle the top generously with matcha powder and pistachios. 

You can visit my blog posted in 2014 for another Tofu Cheesecake version: 

Tofu Cheesecake with Pistachios and Matcha 抹茶開心果豆腐芝士蛋糕

Pumpkin Parfait

It's Fall and it is Canada's Thanksgiving. It's time to dig out some pumpkin recipes again. In tradition, I will make dessert using Pumpkin for our Thanksgiving party. This year, I chose to make this Pumpkin Parfait. We had near 40 guests in our Thanksgiving dinner party this year. Therefore, I use 2 oz shooter cup for each serving. So for the amount indicated in this recipe, I can make around 24+ cups. And of course, this is not the only dessert I made. I also prepared Chocolate Ganache Tart and Fruit Bouquet served with Chocolate Fondue. And these are more than enough serving and varieties for our guests. Happy Thanksgiving! I can feel God's blessings all over me day by day, year after year!

Ingredients overview

Ingredients

3 cups whipping cream

1 teaspoon vanilla

1 cup canned pumpkin pie mix (not plain pumpkin)

1 package (8 oz) cream cheese, softened

3 tablespoons powdered sugar

8 plastic cups (6 oz)

1 1/2 cups crushed gingersnap cookies (I grind it into cookie powder)

I grind instead of crush the cookies

Directions

1. In medium bowl, beat whipping cream and vanilla with electric mixer on high speed until soft peaks form (thick, but cream still falls onto itself). Refrigerate.
2. In large bowl, beat pumpkin pie mix and cream cheese with electric mixer on medium speed until blended. Add powdered sugar; beat until well combined. Taste for sweetness and if necessary, add more powdered sugar.
3. Gently fold half of the whipped cream into pumpkin mixture.
4. To assemble parfaits in plastic cups, layer crushed cookies, pumpkin mixture and plain whipped cream. I will like to put the pumpkin mixture and plain whipped cream in piping bags (See pic A) to pipe the layers into the cups. It will be faster and more even on each layers. To garnish, top each with whipped cream and half piece of cookie. Store in refrigerator.

Pic A

Recipe adapted from: Betty Crocker Website

Fruit bouquet 生果盆栽

This fruit bouquet is what I made for this year's thanksgiving dinner party. This year, I will need to bake a 16lbs turkey, to prepare Japanese style soft boiled egg as appetizer, a smoked salmon avocado salad and desserts. I make pumpkin parfait one day in advance. But I still running out of time to make another dessert. Therefore, I decided to make this fruit bouquet served with chocolate fondue. I use cookie cutter to cut out the heart and flower shape of the pineapple slices. And I also have strawberries, cantaloupe and golden honeydew for the bouquet. I also included chocolate dipped marshmallow as we have almost 17 kids in our party this time. They will love it very much. You can also include grape to make it more colourful. This fruit bouquet finally turned out to be a great success. All finished within a sec. 

2-ingredients Home Made Gummy Candy 自製啫哩軟糖

2-ingredients Gummy Candy

Very easy to make Gummies at home

Ingredients:

85g (1 box) Jelly Powder

2 Tbsp Unflavoured Gelatin

1/2 cup + 1/4 cup water

Directions:

Baked Tart Crust Custard Moon Cake (曲奇皮)奶皇月餅

This is a very yummy moon cake and it is different from the traditional moon cake. The filling is not Lotus fillings, it is custard fillings. And it is covered by crispy Tart Crust.

Recipe (Makes 8 x 50g )

奶皇餡 Custard Fillings: 

Ingredients: (8 x 50g Mini Mooncake) Pic 1

吉士粉 Custard Powder                               30g
奶粉Milk Powder                                         13g
全蛋Egg                                                       25g (about 1/2 large egg - save the remaining for later use)
蛋黃 Egg Yolk                                             15g (one egg's egg yolk)
砂糖 Sugar                                                   46g
淡忌廉 Whipping Cream/Evaporate milk   38ml
椰奶(漿) Coconut Milk                                74ml
無鹽牛油(切粒) Unsalted Butter (Diced)    23g
鹹蛋黃(蒸熟) Salted Egg Yolk (Steamed)     4個(每個分成4份) (Divided into 4 pieces each)

做法 Directions：

1.     將吉士粉及奶粉混合，加入一半椰奶，拌勻 (Pic 2)
2.     將全蛋及蛋黃打散，加入一半砂糖，拌勻後倒入步驟(1)內，拌勻
3.     將剩餘的椰奶及砂糖、淡忌廉、無鹽牛油放入鍋內，用細火煮滾，邊煮邊攪拌 (Pic 3)
4.     煮滾後倒入步驟(1)內，拌勻，倒回入鍋內，以中火煮至杰身成糰狀 (Pic 4)
5.     倒入大碗內，用保鮮紙緊貼奶皇表面，待冷卻後放入雪櫃冷藏一晚
6.     取出後，平均分割出每粒自己所需重量，包入1/4個鹹蛋黃

月餅皮 (Tart Crust)

Ingredients: Pic 5

砂糖 Sugar                            35g
有鹽牛油  Salted Butter       65g
全蛋 Egg                               10g
花奶  Evaporated Milk         15g
低筋粉Cake Flour              125g
吉士粉Custard Powder          8g

做法 Directions：

1.     將砂糖及有鹽牛油用電動打蛋器打發變白 (Pic 6)
2.     加入全蛋及花奶，打至完全混合 (Pic 7)

3.     加入低筋粉及吉士粉 (Pic 8 &9)，用膠刮用切割方法及按壓法 (Pic 10)，攪拌成糰 (Pic 11)，用保鮮紙包裹(Pic 12)，放入雪櫃冷藏半小時備用

4.     取出後，平均分割出每粒自己所需重量

掃面及手粉材料 (Egg wash / flour coat for mould)：

高筋粉適量 (Regular Flour for coating the mold)
全蛋1隻加蛋黃1隻 (Egg wash - Egg+Yolk)
糖水(砂糖：水 1：1) 適量 (Sugar water for glazing Water:Sugar 1:1) Optional

Assembling:
組合：
1.    將一塊餅皮擀平成圓形 (Pic 17)，包入一粒奶皇餡 (Pic 18)
2.    月餅模內沾上高筋粉，多餘的倒出 (Pic 19) 放入月餅模內 (Pic 20)，推壓出造型月餅 (Pic 21)

3.     將做好的月餅放入雪櫃冷藏半小時，使餅皮硬身一點，以免焗時瀉身 (Pic 22)
4.     預熱焗爐250°C
5.     先焗5分鐘，取出，掃上薄薄2層蛋液，吹乾約10分鐘 (Pic 23)
6.     再次放入焗爐，焗約8-10分鐘至金黃色
7.     出爐後掃上糖水，放上涼架，完全涼透才可入盒

Durian Sawdust Pudding 榴蓮木槺布甸

Sawdust pudding is always one of the easiest make ahead dessert for any occasion. This time I added durian meat into the pudding and make it a special dessert. I still put some edible veggie on top to make it looks like a pot dessert. Last time I used mint leaves, but I found out most of my friend including myself don't like mint leave a lot. Therefore, I use pea sprouts as decoration, and this time all of use love it. 

材料 Ingredients: (24杯份量 : 每杯2.5oz / Serves 24 x 2.5oz cup) 

      馬利餅  Marie Biscuit        200g (around 40 biscuits)

      淡忌廉 whipping cream     250ml

      榴蓮肉 Durian Meat          450g (Puree)

      煉奶     Condensed Milk     120ml

      雲呢拿油  Vanilla extract  1茶匙 (tsp)

烹調步驟 Directions:

(1)        用電動攪拌機將馬利餅打碎成粉末狀

(2)        淡忌廉, 煉奶和雲呢拿油用電動打蛋器快速打至紋路慢慢清楚, 而且消散的時間減慢, 轉慢速續打至軟滑忌廉狀,用拂提起時呈尖峰, 可寫字的狀態, 然後加入榴蓮醬拌勻

(3)        將馬利餅碎平鋪在餅模底層, 鋪上一層忌廉料 (約1cm厚)

(4)        再鋪一層馬利餅碎, 鋪上一層忌廉料(約1cm厚)

(5)        面層再均勻鋪上馬利餅碎

(6)        置雪櫃雪最少4小時至凝固即成

Steps:

1. Grind Marie biscuits in food processor into powder

2. Whisk cream into soft peak form by hand/stand mixer.

3. Add in condensed milk and vanilla extract. Whisk in medium until mixed. Add durian puree and mix well

4. Put a thin layer of biscuit powder in bottom

5. Then add 1 cm of whipped cream mixture on top of biscuit layer. 

(I put cream into piping bag to pipe the cream layer, it is much easier)

6. Repeat the above step one to two more times (depend on how deep your cup is)

7. Apply Pea Sprout as decoration on top (Optional)