Red Velvet Cupcakes
Winter is getting the better of us. We’re becoming much like squirrels…we only get out of the house when need be. That is to go to school and buy food. That is why I am so thankful for the corner shop that sells vegetables and fruits in bulk, they also have meat that I can get for less – well, compared to grocery prices. Most importantly, eggs in abundance. I can get 30 eggs for 4euro...
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Mohr im Hemd
Mohr im Hemd is an Austrian dessert of chocolate cake pudding served with hot chocolate and whipped cream and most of the time, ice cream. Its basic ingredients are chocolate, bread crumbs, sugar, egg yolks, almonds and red wine and has the shape of a small Guglhupf but the above form is acceptable too. ^_^ Like the plum pudding, it is cooked in water bath, doused with hot chocolate sauce and garnished...
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Simple Carbonara
I would like to call this simple dish four-ingredient Carbonara but counting everything in – including pasta, there’s actually more and I forgot to include two other ingredients in this photo – parmesan and pepper. So let’s say four-ingredient Carbonara sauce. ^_^ Italian Carbonara doesn’t have cream; that’s what I’ve been reiterating in my posts and I’m...
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Trout, Butter, Dill and Lemons
“Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.” - Bobby Flay My trinity ingredients for fish: butter, dill and lemon. I am most comfortable with that, a sidedish of baked potatoes and steaming rice would suffice whether the fish is seared, baked or...
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S’Baggers – Food Sliding Down
That’s my naggerder Frankendöner Haweii mid Dibb/Escalope Hawai, seared pork cutlet topped with ham and grilled pineapple. This is what I had during our last semi-rendezvous with the in-laws in Nürnberg, at S’Baggers to be exact. For the dish, I love that they used fresh pineapple which was thickly cut and I did mention I love this grilled fruit over at my other blog where I already...
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Macaron Perfected!
Finally, I can proudly say that after a lot of trials and using different recipes, we did it! We’ve made macarons and it’s easier than before, they developed lovely feet and were crunchy outside but very soft in the inside. We tried both ganache and confectioner’s frosting for filling…both tastes awesome! Again, let me differentiate that this macaron is almond cookie as there is...
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Sauteed Lentils with Shrimp and Spinach
…or more commonly known in my mother tounge as Ginisang munggo. My mom often serves this along with fish or pork chop, if not she would include bits of pork. I prefer putting shrimp with it to maximize iron content, this is something I cook for my asthmatic son. I think I’ve featured this dish here and on my other foodblog often enough but today I’m plating this quite...
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Panna cotta with sweetened memories
It seems reminiscing is all I can do lately. It must be the age…I’ve lived half the life my father did and this thought makes me look back more. I miss my highschool friends, being in school and studying (or not), exchanging notes, jokes and laughter with them in between schoolwork and other activities. It’s like everything I look at are memorabilias of the life I’ve...
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Doughnuts by request
There are a lot of baked goodies that son1 would request from time to time. I could easily make almost all of them except for doughnuts…I found this recipe from youtube but I changed it a slightly. My dilemma was I deep fried it instead of baking so maybe it was not a good idea after all. The next time my son requests for donuts, I’ll bake this.
Ingredients:
1 egg
3/4 cup castor sugar
2 teaspoons vanilla extract
1/2 cup of milk
50g melted butter
2 cups plain flour
2 tsp baking powder
Glaze:
chocolate bars
white chocolate bars
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1. In a bowl beat eggs using a hand mixer. Put in castor sugar, vanilla extract, milk and melted butter. Mix well.
2. Fold in flour and baking powder into the egg mixture and mix again, when it gets tough to mix, use a wooden spatula. Let the dough sit in half an hour or so.
3. Heat up oil for deep frying.
4. Flour surface (table or countertop) and flatten dough…not so thick so that they cook easily.
5. Shape your doughnuts, I use a small glass to shape the doughnut and I make use of a piping tip for the small whole.
6. When oil is hot enough, drop dough one by one, just when there’s enough space for them. Flip after 30-40 seconds using a wooden stick. If you think that they aren’t cooked through leave for some seconds more.
7. Let oil drip, leave doughnuts on cooling rack.
To make glaze:
I make glaze out of laziness; simply melt the chocolates and dip the dough one by one. You can add color to the white chocolate too, I made use of matcha powder for it. Decorate with assorted candy sprinkles. Serve.
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Butterfly Shrimps
To be happy over someone’s misfortune is not my thing but to be thankful that I am one who doesn’t have allergy with shrimps must be the same thing.
We’re all shrimp lovers at home. It doesn’t matter which dish, as long as there’s shrimp, expect that there’d be none left.
This entry is almost the same (but different) from my Tempura post I did before…because I didn’t made incisions to straighten the shrimps. I basically used the same recipe though, please click here.
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50$ Fridays Giveaway!
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50$ for you on Friday!
Everyone loves cash, right? How would you like a chance to win $50 EVERY FRIDAY? Well, I am very excited that I have joined with an amazing group of bloggers to offer you a WEEKLY cash giveaway! Cool, yes?
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Oreo Cookie Cake – More like Oreo cheesecake
We first got to savor a slice of Oreo Cake from a cafê that daughter and I frequent. We really liked it, even my older son who is very particular with cakes liked it too…When we visited mom-in-law at my brother-in-law’s place my son saw a box of ready-to-make Oreo Cookie cake. The idea is to make a cake that resembles an Oreo cookie…white filling – ‘cream’ or ‘creme’, sandwiched between two circular chocolate or golden cookie pieces, here that would be layers of chocolate cookie crust.
This cake is very simple I believe the packaged ingredients are the same with the original recipe. I saw that most have the same ingredients but this one is something I’ll try.
Ingredients
1 (20 ounce) package oreo cookies
1/2 cup melted butter
500 grams cream cheese (Philadelphia)
500 grams Mascarpone cheese
230 grams confectioners sugar, sifted
2 teaspoon pure vanilla extract
720 ml cold heavy whipping cream
Directions
1. Crush cookies, leave some as bite size pieces or reserve some of the crushed cookies for the top. Combine melted butter and crushed cookies. Press the mixture into 9×13 pan. Leave in freezer for 5 minutes.
2. Beat half of cream cheese and half mascarpone in a bowl, pour half of sugar and mix in remaining cream cheese and mascarpone.
3. Include vanilla extract and slowly put in whipping cream, mix until smooth and thick.
4. Spread the cream cheese mixture evenly on crust and top with remaining crushed cookies or if you prefer bite size pieces, top the cream cheese with those. Put in the fridge for an hour or two.
Carefully remove from pan, slice and serve. Voila, one happy lil’ kid…
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Rinderrouladen
At first look you’ll know that this is like Morcon, a rolled meat with fillings of vegetables, cheese, hard-boiled eggs, hotdogs and pickles served on special occasions back home. Rouladen simply means rolled meat. The German and Austrian counterpart has less filling and has a different sauce from what I remember my mom makes. Well, I don’t expect them to be the same, that’s one good thing about food, there are similarities and differences that you get to enjoy whichever you like.
Roulade:
4-5 Beef Roulade (thin strips)
8-10 slices of bacon
2-3 onions
1-2 tablespoons spicy mustard from Dijon
1 tablespoon butter
2 tablespoons butter
freshly ground white or black pepper
Sea salt or coarse salt ground pepper
Sauce:
2-3 onions
1 carrot (cut in half)
1 / 4 celeriac
1 clove of garlic
1 large tomato
1 tablespoon tomato paste
1/2 l beef stock, chicken stock, veal stock, vegetable stock, broth or bouillon cubes
1 sprig of thyme
1 bay leaf
freshly ground white or black pepper
Sea salt or coarse salt ground pepper
butter
Preparation:
1. Peel the onions and cut into rings.
2. Wash the roulades and pat dry with kitchen paper.
3. Clean the carrots, peel and cut half of it into thin strips.
4. Sprinkle roulades with salt and pepper, brush with mustard and top with two slices of bacon, onion rings and carrot strips.
5. Roll up and fasten with toothpicks or roulade needles.
Procedure:
1. Wash tomato with hot water and quarter them.
2. The fat can be extremely hot, fry the roulades on all sides, add salt and pepper.
3. Dice the remaining carrots.
4. Remove the roulades from the pan and pour off most of the fat.
5. Fry the diced vegetables and herbs (onions, carrots, garlic, celeriac, thyme, bay leaf) in butter. Let contents of the pot thicken with tomato paste.
6. Scrape off the browned bits with a wooden spoon from pan bottom.
7. Bring the sauce to a boil and place the roulades.
8. Then add in chopped tomato.
9. Let boil and let simmer for about 1 hour and 50 minutes.
10. Pour sauce and season to taste.
Serve with rice or pasta.
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Red Velvet Cupcakes
Winter is getting the better of us. We’re becoming much like squirrels…we only get out of the house when need be. That is to go to school and buy food. That is why I am so thankful for the corner shop that sells vegetables and fruits in bulk, they also have meat that I can get for less – well, compared to grocery prices. Most importantly, eggs in abundance. I can get 30 eggs for 4euro whereas 10 eggs at the grocery shops cost 2euro already. The eggs are important for hubby and I, building up muscles from protein, for the macarons that we so love to make and for the cupcakes…for the same reason as the macarons.
There are a number of red velvet cake and cupcake recipes around but I wouldn’t go test each of them as they did here. Though I got to be thankful I know now which recipe I should follow next. These cuppies were made some months ago, unearthed from archives and posted oh so late. ^_^ I anyway hope you enjoy these eye candies. This is from one of my favorite bakers, Stephanie Jaworksi of Joy of Baking.
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