Blueberries, lemon, mango sour cream cake

Blueberries lemon mango cake
Blue lemo mango cake cut up
Continue reading “Blueberries, lemon, mango sour cream cake”
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Helen’s tiramifle

https://images.tenplay.com.au/~/media/TV%20Shows/Living%20Room/Factsheets/coffeefactsheet.pdf

Helen's tiramifle

Ingredients
9 large eggs (room temperature)
1 pinch salt
1 1/2 cups granulated sugar
1 2/3 cups all-purpose flour
1/4 teaspoon baking powder
lemon zest (optional) or orange zest (optional)
icing sugar

Preheat the oven to 180°C. Grease and flour the tube pan, set aside. Beat the eggs with the salt until light. Gradually beat in the sugar at medium speed and beat for at least 20 minutes, add rind if using.
In a separate bowl combine the flour and baking powder and stir with a fork or whisk. At low speed, add the flour mixture to the eggs one heaping tablespoon at a time, blending well after each addition, and scraping down the sides of the bowl when necessary.

Pour the batter into the pan and bake for approximately 40 minutes, or until a cake tester inserted comes out clean (cake will spring back to a light touch). Let the cake cool in the pan for 10 minutes, then remove from pan. Let cool completely on rack before trasferring to cake container.
The next day use it to make ‘Short Black Tiramisu in 15 minutes’

Ingredients
6-8 short espresso coffee might need more depend on moist of cake; not make too soggy
1 splash frangelico
350 ml pouring custard
1 Tsp vanilla essence
1 Pao de long one day old cake.

Mix well frangelico, vanilla and custard then place in fridge to cool. Meanwhile cut up a day old Pao de long cake into serving size; soak in espresso coffee then place in the dessert bowl with a layer or two vanilla custard on top of it and at the bottom, followed by whipped cream and decorate with strawberries and blackberries. Then sprinkle chocolate powder.

Portuguese Pao De Long Trifle

Turn a day old Portuguse Poa De Long Sponge Cake in to Trifle
Turn a day old Portuguse Poa De Long Sponge Cake in to Trifle

Ingredients:
9 eggs
1 1/2 cups castor sugar
1 2/3 cups plain flour
1/4 Tsp baking powder
A pinch of salt
Half orange zest
2 Tbsp orange juice to glazed
A punnet of strawberries to decorate

Instructions:
Preheat oven to 180 deg C. Grease and flour the bottom only of a 9-inch tube pan. Beat egg with salt until light. Gradually add the sugar, beat at med speed 20-25 minutes until very light lemon colored. Add in orange zest.

Sift the flour with the baking powder and mix well. At low speed, whisk the flour to egg mixture one Tbs at a time; whisking well each addition; scrapping off the side if needed. Pour into the pan bake approximately 40 mins or until cake stick insert into cake comes out clean. Let cool for 10 minutes then remove from pan.

After a day old cut it into cake serving portion, soak it in 5 Tbsp orange juice; not too soggy then place in the dessert bowl with a layer or two vanilla custard and 1 Tsp orange blossom juice at the bottom followed by whipped cream and decorate with strawberries and blackberries. Then sprinkle chocolate powder. Serve with port/ tawny or short black espresso.

Portuguese Pao De Long

https://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/guests/recipeID/5497/Recipe.cfm

Let cool in pan 10 mins before removing. Made by Helen
Let cool in pan 10 mins before removing. Made by Helen

After remove from pan glazed it with orange juice and decorate with strawberries.
After remove from pan glazed it with orange juice and decorate with strawberries.

Made by Helen
Made by Helen

Ingredients:
9 eggs
1 1/2 cups castor sugar
1 2/3 cups plain flour
1/4 Tsp baking powder
A pinch of salt
Half orange zest
2 Tbsp orange juice to glazed
A punnet of strawberries to decorate

Instructions:
Preheat oven to 180 deg C. Grease and flour the bottom only of a 9-inch tube pan. Beat egg with salt until light. Gradually add the sugar, beat at med speed 20-25 minutes until very light lemon colored. Add in orange zest.

Sift the flour with the baking powder and mix well. At low speed, whisk the flour to egg mixture one Tbs at a time; whisking well each addition; scrapping off the side if needed. Pour into the pan bake approximately 40 mins or until cake stick insert into cake comes out clean. Let cool for 10 minutes then remove from pan. After removing I glazed it with orange juice and decorate it with strawberries and serve with espresso coffee.

Note: cake will spring back. This cake is normally served plain, but may be served with powdered sugar and fruit. In Portugal, this cake can be made high like this one or as a thin sponge cake (jelly roll) with a chocolate or quince jam filling (Swiss roll jam).

Sausage and rice souffle

Made by Helen
Made by Helen

As I loves to experiment the combination of various food. I have recreated this dish. My first time making the souffle. Its a combination of Asian culinary cooking and Western style cooking. Hope you will try it.

Asian Ingredients

2 cups cooked rice (I use my left over chicken flavoured rice:long grain)

Ingredients to add to make chicken flavoured rice

1 medium size whole chicken, bought in prepacked; cleaned
Enough water to sit the chicken inside to make chicken stock
2 inches whole ginger
a handful of black peppercorn
1/2 bulb of garlic
4 stalks of spring onions, tied into knot
salt to taste
5 Tbs sesame oil
2 cooked chinese sausages, slice thinly diagonally
8 dried mushrooms, soak overnight, then sliced thinly

Western Ingredients

5 Tablespoons butter, plus a sml cube to grease ramekins or oval baking dish
2 – 5 Tablespoon bread crumbs to coat ramekins or oval baking dish
3 Tablespoons flour
pinch of salt
pinch black pepper
1 and 1/2 cup milk heated (use skim milk)
a handful of herbs: basil, thyme, sage, spring onion, rosemary, parsley, chopped finely
3 egg yolks
4 egg whites, stiffly beaten + 1/8 tsp cream of tartar

Sides/ Servings:

2 – 4 Sausage, cut diagonally and cooked
4 – 8 mushrooms, thinly sliced
1 packet mixed salad
Sweet chilli sauce to dress the salad

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Method

Prepare rice over night:

Wash, drain well and pat dry rice. In a fry pan heat 3 Tbs oil + a good knob of butter, add 1 tsp minced garlic, 1 tsp minced ginger stir fry till fragrant. Then add rice with 2 tsp of chicken powdered stock with 1/4 cup of water, pepper and 1/8 tsp oyster sauce for light brown color. Mix well and then transfer to rice cooker to cook, instead of water only; use water and chicken stock about 2 and 1/2 to 3 cups (a bit moist is good).[See Note below].

The next day: Preheat oven to 190° C. Greased with butter and coat with bread crumb.

In medium sauce pan, melt butter. Blend in flour, salt and pepper. Cook for 2 minutes over low heat, stirring frequently. Increase heat to medium. Add milk and herbs, stirring frequently, until sauce comes to a boil. Cook until sauce thickens, about 5 minutes. Add a ladle of chicken flavoured rice and mix well. Remove from heat.

In medium bowl, beat egg yolks until thick and lemon colored. Add a bit at a time to sauce, stirring constantly so egg yolks will not curdle. Then mix in the remainder warm up chicken flavoured rice (crush a bit so not lumpy). Cool for 20 minutes.

Gently fold 1/3 beaten egg whites then mix gently fold to coat but not really cover into rice mixture reserve a bit for topping. Place in ramekins or oval baking buttered dish.Top some egg whites on top.Bake for 20 -25 minutes or until set and golden brown. It will sink a bit if you open the oven door while it is cooking. Serve immediately with cooked sausage, mushrooms and salads; drizzle some sweet chilli sauce or on its own.

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Note:To make the chicken stock see the ingredients to make chicken flavoured rice above. Reserved the meat from the chicken; discard the bones, together with chinese sausages, and chinese mushrooms to add into the cooked rice; I shredded the chicken meat; you can cut if you want.

Cooked the chinese sausages and mushrooms in a bit of oil until mushrooms soft and sausages are cooked for 5-7 minutes. Separately cooked the other sausages.

Check out the original recipe https://www.epicurious.com/recipes/member/views/LONG-GRAIN-WILD-RICE-SOUFFLE-50145169

#longgrainrice,#chicken,#driedmushrooms,#chinesesausages,#eggyolks
#eggwhites,#skimmilk,#basil,#thyme,#sage,#springonion,#rosemary,#parsley
#butter,#pinterest,#creamoftatar,#longgrainwildricesouffle

Traditional trifle

https://www.taste.com.au/recipes/30977/christmas+trifle

recreated by Helen
recreated by Helen

This is what it looks like inside after cut up to serve.
This is what it looks like inside after cut up to serve.

Ingredients
170 grams Packet Port Wine Jelly Crystals
600 ml Rum Custard
650 grams Jam Swiss Roll
500 gram frozen mixed fruits
1/4 cups orange Juice + 4 tbs Rum (opt for Rum; replace with orange liqueur)
1 can already whipped cream

Method

Pour the jelly crystals into a stainless steel bowl big enough to pour in 800ml boiling water and stir until crystals have dissolved. Cool, then transfer to jelly dishes to refrigerate for 4 – 6 hours, or until set. Once set, remove the jelly from the dish and cut into pieces.

Pour 300 ml of custard into trifle glass dish. Arrange the slices of Swiss roll in the dish then sprinkle with 2 tablespoon of rum and pour half orange juice. Put half the jelly and mixed fruits on top of Swiss roll. Then the remaining half the custard.Followed by the remaining Swiss roll, remaining jelly, mixed fruits and top each with cream (I put just one layer for deco, you can top more cream if you like mountain high w cut haves strawberries). Chill over night so that the juices soak into the Swiss roll to make it moist.