Sunday, November 2, 2014

Witch Fingers Pâte sablée (French short pastry crusts)

Pâte sablée is the richest of the French short pastry crusts. It's the best pastry to use for making little fruit tarts, lemon tarts and custard tarts. It's a little tricky to make and handle. It does makes gorgeous cookies, not completely similar to shortbread cookies. It's finer and more delicate.

Happy belated Halloween! Made this on the 30th Oct with a twist to suit the mood. Witch Fingers it is!


Approx 20 cookies (depends on the size of the fingers you're moulding)

Ingredients:
125g All Purpose Flour
50g Icing Sugar
1 pinch of Salt
1 Egg Yolk
1 teaspoon Vanilla Essence
100g Butter
1 teaspoon Baking Powder
50g melted Chocolate
20 Almonds (removed almond brown skin, by blenching the almonds in hot boiling water for 2 mins)

Step By Step
1. Mix Egg Yolk, Vanilla Essence and set aside.
2. Mix All Purpose Flour, Icing Sugar, Salt and make a well in the middle. Put in the butter in the middle and rub the butter in until well combined.
3. Add the Egg Yolk mixture and mix until you have a homogenous dough or until it is completely smooth.
3. Roll it into a ball, wrap in kitchen clingfilm and refrigerate for about an hour.
4. Pre-heat the oven at 200°C.
5. Shape the shortbread to fingers and press in the Almond as fingernails.
6. Bake in the over for 15mins or until it is slightly brown at the edges.
7. Remove and while it cool thinly coat the inner fingernails with melted chocolate.

Picture without the outline with melted chocolate.

After edding on the melted chocolate outline of the fingernails. Mmmm... i'll add some sticky thicken strawberry jam at the end of the finger to make it more scary, that will be next time.

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Thursday, October 30, 2014

Fig Frangipane Tart Recipe

Got our hands on some Fresh Turkish Black Mission Figs, which are extremely sweet amd perfect for serving plain or with yogurt or tangy fresh cheese (mascapone, fromage, blanc, or farmers cheese) or dessert, It have blackish-purple skin and dark pink flesh.

Got them at SGD5 for 4 figs. Tried 4 figs plain and decided to bake this Fig Frangipane Tart to bring home for breakfast with my parents.

This recipe makes Two, 10" x 1" diameter tart


Tart Crust Recipe
115g Butter (softened)
70g Sugar
1 Egg
210g All-Purpose Flour
1/4 teaspoon Salt
Removable Bottom Tart Pan

Grease the tart pan with Butter. Cream Butter and Sugar until light and fluffy. Add the egg and beat until mixture is smooth. Add the Flour and Salt and mix well. Devide the mixture, then use your fingertips to press the dough into the tart pan. Prick all over of the base of the tart with a fork. Refrigerate for 30minutes. Pre-heat the oven to 180°C. Bake for 5mins to 10mins or until slightly golden. While it's baking prepare.......

Frangipane Filling Recipe
125g Butter (softened)
100g Sugar
2 teaspoons Vanilla Extract
2 Eggs
50g Ground Almonds
30g All-Purpose Flour

Cream Butter, Sugar, Vanilla Extract until light and fluffy. Add the eggs on at a time and beat until mixture is smooth. Add in the Ground Almonds & Flour and mix well. Spoon the mixture into the Tart Crust then spread even layer. Final step is.......

Garnish
4 large Figs or 8 small Figs (Remove the stems from the figs and cut them into wedges)
Honey
Sugar to Sprinkle (caramelization)

Arrange the Figs on top leaving some space between each fig. Sprinkle them with Sugar. squeeze some Honey on each fig. Bake in the oven for around 40mins to 50mins until it turns golden brown and a cake tester inserted in the centre comes out clean.

Serve it warm or cold. ENJOY!!!!!!

Some tips from us after our 1st attempt:
- Don't bake the tart crust too long, as the part 2 bake will make the tart curst brown and a crispier.
- Don't push the figs in to much as it will sink in as per our Fig Frangipane Tart outcome.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Saturday, October 25, 2014

Fat-tastic Wagyu Donburi (Beef Bowl) at the Fat Cow!

Fat-tastic. Because the food was fantastic, and the restaurant is named Fat Cow, get it? OK, I suck at coming up with puns, so let's talk about the food instead!

The restaurant's very Japanese-inspired main dining area has 17 counter-style seats surrounding the mini kitchen area where (i) All the meat is grilled, and (ii) All the sushi, sashimi and chirashi rice bowls are prepared. Steak and sushi seems like a rather odd combination; We'll find out if that combination works another day though as today we're here for the beef.

Wagyu Donburi Beef Bowl at the Fat Cow

Fat Cow is first and foremost a steakhouse - serving up a choice of Aussie/US Angus and Wagyu cuts alongside A3-A5 Japanese Black Cattle steaks from several different prefectures. Dinner prices are expectedly pricey with 300gm portions running up to well over $300 after service charge and taxes. But for the less well-heeled among us (i.e., yours truly), their set lunches are around the $30-$50 range and represent much better value!

Each set lunch comes with an appetizer trio of salad (greens were fresh but the dressing was excessively sweet), miso soup (nothing too special) and scallop, crabmeat and prawn chawanmushi (served somewhat warm/lukewarm instead of piping hot like most other places).

Wagyu Donburi Beef Bowl at the Fat Cow

There are other choices ranging from chirashi (raw seafood over rice), curry, grilled miso cod and pork loin tonkatsu on the menu but we're only interested in the beef, starting off with The Fat Cow Wagyu Donburi ($39). This comes with a perfectly cooked onsen tamago and grilled-over-Japanese-binchotan-charcoal Wagyu strips over rice. The strips are delicious, with a wonderful aroma that characteristic taste of meat grilled over a hot charcoal fire. Of course they don't have that same melt-in-your-mouth, buttery goodness as A5 Kobe or other premium Japanese Wagyus; but at this price range it really is pretty damn good.

Wagyu Donburi Beef Bowl at the Fat Cow

The Fat-Foa Gura Don ($43) is next up: This rice bowl is topped with glazed, teppan (hot plate) wagyu beef with chunks of foie gras. Foie gras and beef, two ingredients that go oh-so-awesomely well together. Compared to the donburi you lose out on the chargrilled flavour but gain the creamy, buttery, fatty goodness of foie gras. Both are equally good, so order one of each and share :)

Wagyu Donburi Beef Bowl at the Fat Cow

A scoop of ice cream rounds out the set lunch - today was honeycomb vanilla ice cream which was decent but not spectacular.

Wagyu Donburi Beef Bowl at the Fat Cow

So there you have it - gorgeous rice bowls for lunch at a top steakhouse at a relatively affordable price point. There are one or two petty niggles: the rice-to-meat ratio is skewed a little too heavily to the rice side, and hot green tea costs $5/person, but all things considered we'd highly recommended a visit if you're in the area.

Fat Cow is at Camden Medical Centre, about 1 km walk (or bus) from Ion Orchard. Reservations recommended. Non-halal.

Wednesday, October 22, 2014

Pomegranate Bundt Velvet Cake Recipe

Halloween is in a few days time. Just remembered some childhood scary nightmare where in a pool of blood with tons of eyes looking out for help!

Loading this picture to facebook and share with some of my friends on my creation and I have a mix votes of scary vs porn. Oh My! What do you think? Drop a comment before you tell me how you feel.

Also, one question we need help here!!! Anyone knows what kinda brand/country we can grab to get soft seed pomegranate?


Pink Velvet Recipe

Pre Mixed Dry Ingredients
180g Top Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Fine Salt
1 teaspoon Baking Powder

For convenience, Place a plastic bag on your weighing machine to weigh the flour. Follow by adding all the other ingredients, twist the plastic bag to leaving a little air inside and give it a nice shake until it is evenly distributed.

Other Ingredients
58g Salted Butter
150g Fine Sugar
2 Eggs
170ml Buttermilk
1 teaspoon White Vinegar
1 teaspoon Vanilla Extract
0.5 teaspoon Red Food Colouring

Step 1 Line cupcake paper in cupcake moulds.
Step 2 Pre-heat oven at 180°C.
Step 3 Mix Buttermilk, Vanilla Extract and Red Food Colouring in a cup and mix until the colouring is disolved. Set aside.
Step 4 Cream the Salted Butter and Fine Sugar until all the Sugar dissolve.
Step 5 Add in one Egg at a time and mix well.
Step 6 Add in the Buttermilk mixture and mix well.
Step 7 Add White Vinegar and continue mixing.
Step 8 From here on, slowly fold in the Pre Mixed Dry Ingredients (splitting it to 3 parts) by hands. Beware not to overmix.
Step 9 Pour the batter in the Bundt Pan.
Step 10 Bake for approx 30mins to 40mins or when you insert the cake tester, when it come out clean then the cake is done.
Step 11 Leave it to cool in the tray for 15mins before removing to fully cool on a wire rack.


Covered with Whipped Fresh Cream Frosting Recipe & Tips. For recipe Click here!



Decorations
3 cups of Pomegranate
18 to 20 pairs of Homemade Chocolate Eyes
Cover the Pomegranate and look how pretty it is! Apologize It's my 1st time froasting whipped cream was told to put at least 1cm thick in between so it'll look much more prettier.


We love this recipe. It's a keeper.

HAVE FUN & ENJOY!!!!!!

Some tips from us after our 1st attempt:
- If possible find Soft Seed Pomegranate as it gets pretty annoying if the seends are hard and big.
- Volcano Top: Generally, the smaller the cake the higher the temp but shorter time, vice versa, the bigger the cake the lower the temp but longer time. How much longer or shorter depends on individual oven. If the big ones is baked after the small ones, the oven might be hotter than 180 degrees by the time the big ones were sent in.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~