Thursday, September 18, 2014

Pomegranate Cupcakes

Baking different kinds of cupcake flavor can be fun! When my mum bought a few pomegranate from a farmer's market, I decided to take a few of those pomegranate, and turn them into cupcakes. I love the taste of pomegranate as juice. I've seen a few pictures of pomegranate cupcakes, and they are super cute with the little seeds topping! I thought it would be great to experiment with pomegranate cupcakes.

All I did was to add a bit of pomegranate juice and seed in my vanilla cupcake recipe, frost them with cream cheese frosting, and sprinkle a bit of pomegranate seed on top. The cakes are a bit yellowish, and a bit pinkish. You can add a bit pink coloring to your batter if you want it more pink.
Pomegranate Cupcakes

125g butter (softened)
2 eggs
3/4tsp vanilla essence
180gm self raising flour
1/2cup pomegranate juice
170gm castor sugar
1/4tsp salt
1/4cup pomegranate seed
Cream cheese frosting
More pomegranate seed (to decorate)
  1. Preheat oven to 180 degrees Celsius.
  2. Combine all ingredients in a mixing bowl and beat until smooth with an electric mixer.
  3. Place mixture into lined cupcake trays using a spoon, filling each until 3/4 full.
  4. Bake for 15 minutes.
  5. Cool completely before decorate.

Sunday, June 29, 2014

Vanilla Cupcake with Rose Buttercream & updates!

I'm such a bad blogger. I abandoned this my food blog for a while without updating, even though I did promise I was going to update. It's not that I haven't been cooking or baking. I guess, I've been lazy to write up a post. There are, however, a lot pictures of food on my desktop/SD card waiting to be uploaded. It's just like I've said, I'm being lazy.

To make up for my laziness, I've baked these cupcakes to apologize. (Ok, that's a lie. I baked these for mother's day months ago, but was too lazy to write up a post).

I've seen people making these cupcake bouquets before and wanted to try them. Instead of buying my mom a bouquet of roses, I've decided to bake some cupcakes, and presented them in a bouquet. And instead of having real roses, why not replace them with vanilla cupcake with rose buttercream? They taste (a bit) like roses, and smell like roses.

These cupcakes bouquet was really easy to make and assemble. They're super cute and fun! Perfect as a gift, don't you think?

Monday, April 7, 2014

Melon Salad

The first time I've heard about this melon salad was during my diploma. I have to look for a few dishes from South Africa and this melon salad was one of the recipes for their dessert. They were easy to make and absolute refreshing treat to have during summer. The original recipe I found in the internet years ago contains some alcoholic drinks. But I'm not drinking. So I've altered the recipe a bit to my liking and convenience.

To make this melon salad, you need is a few types of melons. Watermelon and honeydew are two of my favorite melon to use. But you can always use the yellow melon, rock melon, sunlady melon, any melon that you like. 

The fun part was to scoop the melon with a melon baller. Then you will need some mint leaves, lemon juice (or orange, or lime) and just a little bit of plain syrup (or mint syrup). Toss the ingredients together and there... You have it. Store them in a container for a night before consuming for a better result.

Monday, February 17, 2014

Fried Gouda

I love cheese. I love dishes with ooey gooey, melt in your mouth cheese dish like grilled cheese or baked pasta with cheese, or lasagna. I haven't had experience with a lot of cheese. In fact, I usually use cheddar, mozzarella, Parmesan, mascarpone and cream cheese. I've never used or taste any cheese other than that. But after watching lots episode of How I Met Your Mother, my sister and I have taken a lot of interest on Gouda, thanks to Marshall Eriksen. Then, my boss gave me a packet of Gouda and advised to grate the cheese on pasta. 

I wasn't that thrilled to use them with pasta. I googled for a few recipes and found some recipe of Beer and Gouda soup. The problem is that, I don't eat or drink anything contains alcohol, and I cannot imagine how Gouda soup will taste like. Then I thought, why don't I just slice the cheese and deep fry them?

So I googled to check whether Gouda is suitable for deep frying and found a recipe on Czech Fried Cheese Recipe - Syr Smazeny and Gouda is suitable for deep frying!

Fried Gouda

1-inch-thick slices of Gouda
Black pepper or any other spices, herbs
Salt to taste
1 cup all-purpose flour
2 large beaten eggs
1/2 cup bread crumbs or panko, or nestum
Oil or shortening for frying
  1. Sprinkle cheese with salt, black pepper and any other spices or herbs you like. Dredge slices in flour, then in beaten egg, and finally in bread crumbs. I didn't have bread crumbs with me, so I used nestum instead.
  2. Fry quickly in hot oil or shortening until golden brown. Sprinkle with pepper or drizzled gochujang on top for a more spicy flavor. Serve immediately.
This fried cheese is best to consume immediately so that you can experience that hot and melting cheese in your mouth. But be careful of the hot ooey gooey melting cheese.

Tuesday, February 4, 2014

Chocolate Mousse

My friend asked me if I could make chocolate mousse. I know that I've made them when I prepared the Sarawak Layered Cake Charlotte years ago. This mousse recipe I contain gelatin powder.

Remember this?
So, while I browsed through some recipe books and some on the internet, I found a lot of  recipes that used meringue, and no gelatin powder. I decided to make a little experiment by combining in a little bit of this and that.

Chocolate Mousse

150 g Chocolate - dark chocolate, bittersweet - cut into small pieces
200ml whipping cream
50g castor sugar
2 egg yolks
2 egg white

  1. Melt chocolate in double boiler. Leave it cool to room temperature. Use the high quality chocolate for a tastier result.
  2. Whipped cream with 10g of sugar until peak.
  3. Beat egg yolk in another bowl with another 10g of sugar until foamed.
  4. Whisked egg white in another bowl with the remaining sugar.
  5. Using a spatula, fold in egg yolk into the chocolate. Then, fold in whipped cream followed by egg white.
  6. Spoon the chocolate mixture into ramekins.
  7. Keep refrigerated overnight.
  8. Serve mousse with whipped cream. You may decorate with chocolate powder, chocolate rice or serve it plain.


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