Tuesday, October 29, 2013

Stir fry Hookien noodles with chicken and cashew

Lately, I've been feeling like asian food, thai in particular. So after spending a little forture at the thai place near home a couple of times i decided to try my own recipe. So here you go, it's pretty basic so you can add or remove ingredients or swap chicken for pork or duck.

  • 200g chicken breast fillet cut in chunks
  • 1 handful of snow peas
  • 1/2 cup of cashew
  • 1 red onion, finely chopped
  • 1/2 cup of pinaple chunks (optional)
  • 1 packet of fresh honkkien noodles
  • 2 tbs say sauce
  • 2 tbs fish sauce
  • 1 tbs balsamic vinegar
  • Freshly ground black pepper
  • Sea salt
  • 1 tbs cooking oil (vegetables)
  • 1/2 tsp paprika
  1. Add water in a small sauce pan, bring it to boil and add the snowpeas. Leave it to a gentle simmer for about 10 minutes or until soft. Drain and set aside.
  2. Add water in a medium sauce pan, bring it to boil add the honkkien noodles and cook 2 to 3 minutes or follow the instructions on the packed. Drain and set aside.
  3. Set a wok pan over medium heat, add vegetables oil and onions, cook about 5 minutes. Add the cashew, cook another 3 to 5 minutes or until golden brown. Add the chicken chuncks and lower the heat when it becomes white. Cool another 5 minutes or until the chicken is ready. Add thai sauce, fish sauce, balsamic vingear, salt, pepper and paprika. Season to taste.
  4. Finaly, add the noodles and snowpeas and heat a few minutes, stir occasionaly.
  5. Serve immediatly and add pinaple chunks if desired.


Friday, October 25, 2013

Chocolate Pear Crumble

The very best thing about crumbles? You don’t really need a recipe for them.
Also? You can use any kind of fruit you have in the kitchen. The ripe and in season and the starting to attract fruit flies. You can toss them all in with each other, mostly. Avoid bananas and watermelon. Otherwise, it’s all fair game.

  • 3 Pears
  • 1 1/2 cup chocolate chips
  • 80g icing sugar
  • 80g brown sugar
  • 1 tbs cinnamon
  • 1/2 lemon juice
  • 200g plain flour
  • 100g rolled oats
  • 75g brown sugar
  • 150g unsalted butter at room temperature
  • Pinch of ground nutmeg
  • Pinch cinnamon
  • 75g almond meal
Preheat the oven 180°

Peel, core and cut into 2cm chuncks the pears.Combine the pears, icing sugar, brown sugar, cinnamon and lemon juice in a large mixing bowl, toss together throughly. Add the chocolate chips and tip into the baking dish.

Combine the crumble ingredients together to get rough crumbs. Scatter evenly over the fruits. Bake 45 minutes or until the fruit is bubling and the crumb is a crunchy golden brown.


Friday, October 18, 2013

Chocolate fudge brownie

I've been having chocolate cravings lately and when my boyfriend came back from the shops with baking chocolate I could resist! I recently viewed this recipe in a children book: guaranty for a rich in chocolate and easy recipe! Nothing to fancy but just a well balanced recipe and super quick! I did changed the cooking time because I like my brownie softish and 30 minutes would have been too much.

This recipe also suggest a frosting on too. Not being a big fan of frostings I decided to elaborate two versions, one with, one without. So I baked a really thin cake I slices one half and served it like that. The other half were filled with chocolate. I would have say I preferred the plain one but everyone else went back for the frosted one! You try it and let me know :)

250g dark baking chocolate
80g butter
3/4 cup raw sugar
2 large eggs
1 tablespoon vanilla extract
3/4 cup plain flour
1/2 teaspoon salt

3 tablespoons butter
3 tablespoons cocoa powder
3 tablespoon Greek yoghurt
1 1/2 tablespoon honey
1 teaspoon vanilla extract
1/2 cup confectioner sugar

Preheat oven 180 degrees.

In a heavy duty sauce pan melt butter and chocolate together, stir often. Once smooth, set aside.

Mix sugar and eggs well until light and fluffy. Then add flour, salt and vanilla extract. Pour the chocolate mixture in the mixing bowl and incorporate all the ingredients together.

Grease the cake pan with butter and flour and tip the batter in the prepared pan. Cook between 15 to 20 minutes depending on how wide your pan is so how spread the mixture is.

To make the frosting, melt the butter in a small sauce pan. Then add cocoa, honey and vanilla. Mix well. Add the confectioner sugar and yoghurt. Beat until it looks like frosting.

Now if you made a thick brownie you can spread the frosting evenly over it and cut it into squares. If like me you made a thin cake, you'd better cutting squares, speed some frosting and cover by another square until you used all the cake.


Wednesday, October 16, 2013

Chocolate Pistachio mi-cuits with sweet cream

This afternoon I was watching "French Food Safari" that I found at Brisbane library. It already open m appetite, but when they started showing pastries, viennoiseries and other French cakes I had a craving for sweet. I wanted chocolate!
I took a quick look in my pantry and realized that I didn’t have what I use for my usual chocolate cake (no egg or butter). And I remember this clever pin on how to replace egg in a cake. So I built a new recipe that actually turned out really well. Theses cakes are really light and not too sweet. It’s why I made that cream that goes perfectly with it and balances the sweets!

Chocolate Pistachio cake
  • 1/2 cup brown sugar
  • 1 cup caster sugar
  • 2 1/2 cups of flour
  • 1 cup butter
  • 1 1/2 cup yogurt
  • 2 cups milk
  • 1 cup cocoa powder
  • 3/4 cup finely slices pistachio + 1/4 for decoration

Sweet cream
  • 1 cup pouring cream
  • 1/2 cup sugar
  • 1tbs lemon juice

Mix all the dry elements together in a large bowl (exepted for the pistachios). In a second mixing bowl mix the melted butter, yogurt and milk. Slowly start pouring the liquids into the first bowl.
Preheat oven 180°
Place the mixture in small cake pan (make about 12, depending on the size). Add the pistachios on top. Cook 20 to 25 minutes.
Let the cakes cool down. In a bowl, incorporate the pouring cream, sugar and lemon juice untill you obtain a bubly and smooth texture. Then, disposate the warm cake on a plate with the cream and decorate with pictachios and cocoa powder.