Thursday, 30 June 2011

Tower Coffee Shop, The Lowry, Salford


I went Salford today for the third wedding photo shoots for Maciek and Sandy. We had a little break in the coffee shop at the lowry. I was going to order hot chocolate, unfortunately their chocolate machine was broke. We ordered 4 latte, 2 cheesecake muffins, 1 raspberry and white chocolate cheesecake and 1 rocky road cheesecake. They actually stuffed a little piece of cheesecake inside the muffins which I found quite interesting, I might try to make it later in time. The rocky road cheesecake was a bit too sweet but I absolutely love the raspberry cheesecake. I don't usually eat raspberry but the sour of raspberry has perfectly counteract sweetness of the white chocolate, it's just about the right sweetness.


The Lowry Designer Outlet,
The Quays, Salford M50 3AG
0843 208 6000




More pictures here

Tuesday, 28 June 2011

New York Cheesecake



Boyfriend came over to cook for me, I made him a cheese cake for my return:)

New York cheesecake is simple to make and the results are always creamy and delicious. Decoration is not necessary for it.

Ingredients(7" round tin):
Cake base:
French base ( I don't like using digestive biscuit for the base so I usually bake my own one which i called french base)

Cheesecake filling:
400g Soft cheese
120g Sour Cream
52g Sugar
10g Flour
2 Egg Yolks
few drops vanilla essence

Topping:
120g Sour cream
20g Sugar

Method 
1. Beat soft cheese and sugar with electric mixer until fluffy.
2. Beat in egg yolks and vanilla essence until smooth.
3. Beat in sour cream and fold in sifted flour
4. Place French base in the caje tin, pour the cheese mixture over the base.
5. Bake in hot water bath at 170C for 30 mins. Remove the water basin and bake for another 30 mins.
6. Allow it to cool for 1 hour.
7. Place a 6" cake ring on the top.
8. Mix all ingredients of topping, spread inside the ring.
9. Return to the oven and bake at 140C for 7 mins.

Monday, 27 June 2011

Lazy Strawberry Custard Tart

I always have leftover loaf and I dont want to throw it or give it to the birds. The reason I called this a lazy recipe because I made the pastry with the leftover loaf and made the custard with mico-waves. It only 20 minutes and you can have a tasty dish. ;)

Ingredients:
Pastry:
8 piece of loaf
2 tbsp sugar and 2 tbsp water mix together

Custard:
2 Egg yolk
4 tbsp sugar
1tbsp flour
150ml milk
few drops vanilla extract

Topping
Strawberry and fresh mint

Method:
1. Get rid of the edge of the loaf
2. Roll the loaf with rolling pin
3. Cut on the edge (see above)
4. Brush the sugar mixture on each of them
5. Bake them in muffin tray for 8-10 mins in 180C
6. Mix all the custard ingredient together then micro-wave it for 1 mins, take it out and stir it. Repeat the same step 2-3 times until the custard go thick.

Friday, 24 June 2011

Chicken Caesar Salad



Ingredients:

1 medium ciabatta loaf
3 tbsp olive oil
2 skinless, bonless chicken breasts
1 large romaine lettuce
1 garlic clove

For the dressing:

1 tsp lemon juice
pinch of black pepper
1 tsp worcesteshire sauce
1/3 cup olive oil
5 tbsp mayonnaise
1 tsp chopped garlic

Method:
1. Heat oven to 200C. Cut the bread into cube, spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil. Rub the oil into the bread and season with a little sea salt. Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
2. Rub chicken breasts with remaining oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan and leave for 4 mins. Turn over and cook for another 4 mins.
3. Mix all the dressing ingredients apart from the cheese together.
4. Shave the cheese with a peeler. Tear lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves. Add most of the dressing and toss with a spoon. Scatter the rest of the chicken, then drizzle with the remaining dressing. Sprinkle the Parmesan on top and serve straight away.

Wednesday, 22 June 2011

Strawberry Picking



Been wanting to go strawberry picking in ages and finally we went to the nearest one called Sandhill Strawberry Farm. The strawberries are huge and sweet, way better than store bought ones! They also do raspberry picking but we didn't go since no one eat raspberry. It was a beautiful, perfect day. We had a lot of fun.

紅茶烤芝士蛋糕



芝士層 (6’圓模)


cream cheese 250g
奶油130ml
糖100g
茶包5
水80
蛋2個(小)
粟粉3大匙



1.將茶包和水放入鍋中煮沸后熄火,蓋上鍋蓋燜幾分鐘,最后濾出約50ml的紅茶液。茶包留著備用。可以用各種紅茶,我用的是伯爵茶,喜歡它微微的柑橘香氣。
2.奶油乳酪室溫軟化,放盆中攪拌,依次加入砂糖-全蛋液(分多次,每次攪拌均勻后再加)-玉米澱粉-鮮奶油,每加入一種材料都要攪拌均勻后再加入下一種(最后加奶油的時候尤其要分次加,視面糊的厚度來決定是否還需要再加液體)。
3.芝士糊過濾除去小顆粒,加入紅茶液拌勻,再加入茶包裡的茶葉末(我放了3袋)攪拌均勻后倒入鋪好底的模具
4.預熱烤箱,180度烤60分鐘左右,冷卻后放進冰箱冷藏數小時后食用。

Tuesday, 21 June 2011

Strawberries Bavarois巴巴露亞食譜


Strawberry Bavarois for dad's birthday and father's day:)went tai wu to celebrate with family.
Ingredients:
two pieces of sponge cake
Sugar 68g
egg yolk 60g
milk 188gg
elatin leaf 6g
brandy 170g
whipping cream 170g


Method:
1. Soak the gelatine leaves in cold water 
2. whisk the yolks and sugar until pale and creamy
3. In a small pot,  bring to the boil then turn off heat, pour half of the milk to (2), stir well then pour the rest of the milk in it. Set aside 4. Melt gelatine leaf with brandy, and stir until dissolved, then add to the hot milk (3)
5. Whip the cream until soft peaks form, gently fold in to (4) until you have a smooth mousse.

To combine
place a piece of sponge cake to the bottom, fill with strawberry, pour in the custard mousse, then another piece of sponge cake. top with meringue/whipping cream and any of your favourite fruit.

材料:
砂糖68g
蛋黃  60g
牛奶  188g
魚膠片 6g
冧酒  20g
淡忌廉 170g

做法:
1. 砂糖及蛋黃攪拌,將加溫至快沸騰的 1/2 牛奶倒入並攪拌2. 將 (1) 倒入餘下的牛奶鍋內加熱,以木匙攪拌,煮至濃稠便可
3. 預備一個鋼盤,底下隔一盤冰水,以濾網將 (2) 過篩到鋼盤,待冷卻4. 冧酒混和魚膠粉,隔水加熱後倒入 (3) 中
5. 淡忌廉打發好後,把一半份量的 (4) 加入,攪勻後再把剩下的加入再拌勻

蛋糕組合:
A. 係模底放一片海綿蛋糕B. 將士多啤梨切半,然後排列於模邊,平切面緊貼模邊,蛋糕中心平均舖滿士多啤梨
C. 倒入巴巴露亞於模內,在係面放上另一片海綿蛋糕

*可於蛋糕面唧上蛋白霜or甜忌廉,再放上草莓做裝飾








Friday, 17 June 2011

Happy Birthday to Fay, Carrot Cake And Birthday Meal


Carrot cake & nuts with cream cheese icing


Ingredients (two 8” or 9” spring-form pans) 
* Cake:

50g brazil nut, coarsely chopped
170g carrot
140g all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp ground almond
2 large egg
100g white sugar
120ml vegetable oil
1 tsp banilla extract
* Cream cheese icing:
50g unsatled butter, room temperature
200g cream cheese, room temperature
150g icing sugar, sifted
1 tsp vanilla extract
finely grated zest of half a lemon
100g brazil nut, coarsely chopped

Directions: 
1. Preheat the oven at 180C. Line the two pans with parchment paper. Grease the sides of the pans.
2. Peel the carrots and grate finely.
3. In another bowl, with electric mixer, beat the eggs until foamy and add the sugar, beat until the mixture becomes think and light in colour. Gradually add the oil in a stream, then vanilla, beat until well combined.
4. Add the flour mixture and beat until blended.
5. With a spatula, fold in the carrot and nuts until combined. Divide the batter equally into cake pan.
6. Bake at the centre of the oven for 30-35 mins until a toothpick inserted comes out clean. Remove the cakes from the oven. Let stand 5 minutes in the pan to cool down a bit, then transfer the cake to a wire rack, remove the pans and the parchment paper. Let cool completely.
* Icing:
1.With an electric mixer, beat the butter and cream cheese at low speed until creamy and smooth. Gradually beat in the sifted icing sugar until well blended.
2. Add the vanilla and lemon zest, beat until combined.
3. slice the cake into two layers with cream cheese icing as in the pictures. Sprinkle the top of the cake with chopped nuts.


Thursday, 16 June 2011

sesame chicken with home made naan bread黑芝麻雞肉餅



芝麻油醋醬汁用料:
黑芝麻.....1大匙
白芝麻.....1小匙
醬油.....1小匙
醋.....1小匙
糖.....1/2大匙
香油.....2小匙
雞肉醃料:
橄欖油.....1大匙 (一般的沙拉油亦可)
鹽.....少許
胡椒粉.....少許


Monday, 13 June 2011

Tong But Lut/Dango 糖不甩



Tong But Lut/ Dango is like the brother of tang yuan they are very similar as both of them use the same ingredients, with a slightly difference in cooking and serving way. A glutinous rice ball with sesame and peanut on top. 

Ingredients:

100ml warm water
100g glutinous rice flour

water(room temperature), to adjust
20g peanuts
10g white sesame seed


Ginger syrup
1 cup water
2 to 3 slice ginger
1 piece of brown sugar(片糖)

Method:
1. Heat a bit of oil in a pan, wipe with a kitchen paper as you dont want the peanuts too oily. Fry peanuts on medium-low heat, turning consistently until the peanut gone slightly brown. Do the same to the sesame seed, set aside. Put peanuts in a pastic bag and crush them into smaller pieces with a rolling pin. 
2. Place glutinous rice flour in a large bowl, add warm water little by little, knead flour along the way, and some flour crumbs would be created. Then add a bit of water(room temperature). Continue to knead until the surface is not sticky.
3. Roll out the dough on a clean surface and stretch into a long strip, about 1 inch in thickness. Divide into 6 equal parts. Roll each part into a small ball with your palms.
4. Fill a little saucepan with 1 cup of water and bring it to boil. Add ginger and brown sugar. When it boils again, reduce heat and simmer for 10 minutes to infuse more ginger flavour and thicken the syrup.
5. Heat some water in another saucepan or wok to cook glutinous balls on medium-high heat. Place the balls in boiling water. Immediately stir the water, make sure each ball doesn’t stick to the bottom. Cook until the balls float onto the surface of water. Drain them and transfer to ginger syrup. Simmer for another 10 minutes on low heat. Turn occasionally to make sure all surfaces of balls could absorb syrup well.
6. To serve, spoon out glutinous balls on a platter or divide them in serving bowls. Drizzle more syrup. Sprinkle peanuts and sesame seeds


Saturday, 11 June 2011

Lemon Garlic Asparagus



This is an easy asparagus dish that has a refreshing citrus and garlic addition.

Ingredient:
asparagus spears, washed and trimmed
 cashew nut (or your nuts of choice)
garlic clove, finely minced
fresh lemon juice
water
salt and black pepper (to taste)
Preparation
1. In a frying pan, slightly cook the garlic for about 1-2 minutes
2. Then add the asparagus, stir frying for 3-4 minutes
3. Add some water, lemon juice, salt and black pepper stir until asparagus go tender
4. Finally add in the nuts, continue stir frying for few minutes.

Thursday, 9 June 2011

Sausage Asparagus Fried Egg 香腸蘆筍烘蛋

 I've been too lazy to cook anything for myself lately … so I made this quick and easy dish. A good idea for starter or side dish.

Ingredient:
Eggs 4
Asparagus 4 pieces
3 sausages cut in half
pinch of salt to taste

Method:
1. Beat the eggs with salt; slightly boil asparagus
2. Heat a pan with oil, pour half of the egg in3. put the sausages and asparagus on the eggs
4. pour the rest of the eggs in
5. fried until both sides gone golden


Wednesday, 8 June 2011

Earl Grey Cheesecake




Finally watched x-men x) it was good as always.
Janice and Nico came over to Manchester for chinese party,we decided to cook rather than going out to eat. Me and nico were the chef x) and I also made an earl grey cheesecake for dessert. headed over to Eric's for pre-drinks at 9ish then we all went to revolution together. I felt like sleeping whilst in the club cause I only had few hours slept:( was good to catch up with them two tho:)


Ingredients:

Earl grey mirror glaze (top layer)
Gelatine 6g
water 30g
sugar 20g
milk 60g
earl grey tea bag 1

Earl grey chessecake (second later)
water 120g
earl grey tea bag 4
soft cheese 200g
sugar 40g
whipping cream130
gelatine 8g
water 40g
a piece of chocolate sponge cake for the base
sponge cake recipe here
Method:
1. Place the chocolate sponge cake into the cake tin.2. Sock tea bag in hot water for 10 mins; Cream the cheese with sugar. Beat well
3 Dissolve the gelatine with water

4. Pour tea into cheese mixture
5.Whipped the cream until stiff

6. Fold-in the whipped cream


7. Add the gelatine water 


8. pour into the cake tinchill for at least 2 hour
9. warm the milk then soak tea bag in. add the gelatin water
10. Pour it on top of the cake & chill over night.
11. Put on any decoration you want then you are done!