Well, thank goodness the resurrection of Lasang Pinoy coincided with my re-entry into the fold of Pinoy food blogging. It was fortuitous enough for me to have a post waiting for a chance to be published. This edition is hosted by Afbeercan of Eat Matters - a food blog with beautiful delectable pictures.
More than a month ago, Stel and Sha were witness to my obsession with custards at the time. I baked daan tart (Chinese egg tarts) - the delectable kind you find in dimsum trolleys. A Chinese dim sum cookbook (with English translations of course) was whipped out and I followed the recipe to the letter. My kids were eagerly awaiting the tarts, anxiously peering through the oven glass door. Five minutes after I took it out of the oven they were gobbling it up. They only ate one each and left the rest to completely cool off. But when it did it was met with "Yecchh! It's green !" Indeed, the custard turned greyish-green. Hahaha! It was all right when I tasted it but had that very unappetising colour of molting fungus. Did I overcook it? Could it be that the only ingredients of the custard are egg yolks and syrup? I didn't try to find out because I've just about given up on having a 'eureka' moment for daan tart (that was my fourth experiment).
Instead I turned my obession to egg pies. You know, that type of custard set on a pastry case. Of course my earliest memories of these would be the one you get from bakeries on the Philippines - less eggy more on the milky side set on sweet shortcrust crumbly pie shell with a very dark skin on top. Lately in my travels here and in France I would encounter something similar various names - creme tart, creme flan, nature flan, custard tart, etc. but it would always be that same custard on a pie crust. Although I have to admit the European model is more on the eggy side.
My search for a recipe in the internet started several years ago but I can't find a decent one. Then when I was flicking through various cookbooks that has been neglected gathering dust in the book shelves, I came upon Gordon Ramsay's Sunday Lunch cookbook. (Even though I abhor his constant swearing on the telly, his recipes has been very reliable, quite accurate and really works based on my experience.) He has in there a custard pie recipe which I didn't lose time in adapting and trying out. It turned very very successful ! At last my long lost egg pie/creme flan/creme tart I've found you !
I will have to make it another time without the beating of the egg whites. Let's see if adding whole eggs without beating it separately will result in the same delicious pie. Take note, this is not exactly like the commercial version we buy in the Phils. This is a more eggy version which for me is preferable. Try to use the best possible eggs and milk. If budget permits organic, go for it. As always, the quality will shine through the finished product.
(Custard Pie/Tart)
* For the pastry:
125 g [1/2 cup] unsalted butter - at room temperature
90 g [1/3 cup + 1 Tbsp] caster sugar (superfine)
250 g [1 cup + 2/3 cup] plain flour
1 egg - beaten
1-2 Tbsp cold water
* For the filling:
2 1/3 cup milk
4 eggs - separated
100 g [1/2 cup] caster sugar (superfine)
1 1/2 Tbsp cornflour (cornstarch)
- To make the pastry:
- Combine flour and sugar in a bowl.
- Cut in the butter with two butter knives or a pastry cutter. Then rub in the butter with your fingers until it resembles coarse breadcrumbs.
- Mix in lightly the egg and knead the dough until it just about comes together. If necessary sprinkle cold water if the dough seems dry.
- Knead for a short while and form into a ball. Do not over knead or it will be difficult to roll out.
Wrap in plastic or cling film and chill in the fridge for about 30 minutes to firm it up.
- Roll out thinly on a floured table top to a circle about 12 inches in diameter.
- Line a 23 cm (9 inch) pie pan or fluted flan tin making sure to press the pastry well into the sides.
- Put the tin on a baking sheet and bake blind: line the pastry with foil and baking beans.
- Bake in a preheated oven to 200°C/fan 180°C/400°F/gas mark 6 for 15 minutes.
- Remove foil and baking beans then return to oven to bake for another 5 minutes.
- Trim the excess pastry from the edge of the flan tin with a knife.
- To make the filling:
- Turn the oven temperature down to 180°C/fan 160°C/350°F/gas mark 4.
- In a bowl, mix the flour, sugar, and egg yolks.
- Stir in the milk into the mixture.
- In a separate bowl, whip the egg white to soft peaks and fold gently into the milk/egg yolk mixture with a metal spoon.
- Place the pastry lined flan tin on a baking sheet.
- Pour the filling in the tin and bake for 20 minutes until the top is brown.
- Bring down oven temperature to 110C/fan 90C/250F and bake for a further 1 hour until the custard is just set. The centre should wobble a little.
- Remove from oven and cool completely.
My current stash of this wonderful bread was about to expire and I was left with a choice between having indigestion in eating it all up or be less greedy and make some panettone bread and butter pudding. Bread and butter pudding, I now realised, is simply custard-soaked pieces of bread. It's a wonderful ending for my beloved panettone because the recipe I adapted from the BBC Goodfood magazine was easy to do and utterly divine. The original recipe is here if you're interested.
Panettone Pudding
250 g panettone (about 5 medium slices)
1/2 cup double cream
1 cup milk
2 eggs
1 tsp vanilla extract
2 Tbsp caster sugar (superfine)
icing sugar (for sprinkling - optional)
softly whipped cream, to serve
- Grease a 850ml/1-1/2 pint (about 3 1/2 cups - a 9inch x 9inch deep pan will do) baking dish with a little butter.
- Preheat the oven to 160°C/fan 140°C/gas mark 3.
- Cut the panettone into wedges then in half, leaving the crusts on. Arrange the bread in the baking pan.
- In a bowl, whisk together the eggs, cream, milk, vanilla extract and sugar and pour evenly over the panettone. Let it soak for a few minutes.
- Put the dish in a deep roasting pan and pour hot water around it to a depth of about 2.5 cm/1 inch
- Bake for 35 minutes until the pudding is just set.
- (Optional) Dust top with icing sugar and serve with whipped cream or ice cream.
Then an email exchange with the Karen, our Kapampangan-cuisine expert food blogger, cleared the haze of mystery - it had something to do with fermentation! She said that in the old days when most people make their own tocinos they keep the salt and sugar cured pork in glass jars and let it ferment for a few days. Crucially, according to Karen, the rule of thumb in curing tocino is 5 days in the fridge or 3 days without refrigeration. Care should be taken here since as you well know there is a fine line or a short period between being fermented and getting rotten! I played around with the curing/storing time in the fridge and my current standard is 5 days minimum and 7 days max. After that the meat really goes off and you don't really want to eat stinking tocino, would you?
It's only now that I realised why people would get shop-bought tocino instead of making one themselves. In this age of TV, fast food, and instant gratification, imagine waiting for almost a week to get your homemade tocino fix! I think I'll make several batches and try to freeze it next time.
See that picture of tocino below? It is naturally reddish after the fermentation so red food colouring prevalent in commercial version is not needed. You would also avoid any artificial ingredients by avoiding the said food colouring. My proportion for the salt and sugar here is still at the tweaking stage so please adjust it to your liking as you see fit. Plus I'll be also experimenting in adding honey or pineapple juice or golden syrup or brown/muscovado sugar. I will surely keep this post updated whenever I make any progress.
1 kg pork (preferably well marbled with fat like the shoulder part)
1 Tbsp fine salt
5 Tbsp granulated sugar
- Slice the meat into about 1/4-inch thick and into serving sizes.
- Mix salt and sugar well in a bowl.
- Add the pork and mix in, making sure that it is well coated.
- Put in a covered glass container and store in the fridge for about 5 days.
- To cook:
- Put tocino in a non-stick pan and add just enough water to cover it.
- Bring to boil then bring heat down and simmer for about 30 minutes or until tender. Add hot water a little at a time if it is drying up too much.
- When the water has nearly evaporated (this should be near the end of 30 minutes), drizzle some oil on it, turn heat to very low and let it fry gently. Stir occasionally and let the meat scrape the sticky residue in the pan. Cook until golden brown.
Look how blessed I am, receiving another parcel out of the blue just 1 month from the one from Hawaii. This time it came from Boston sent by a long-time blogging friend who was generous enough to send me uncommon Pinoy ingredients, my favourite 'quamoy' dried plums, and a great cookbook by Mario Batali. I was flicking through the pages and quickly marked out a lot of pages that I want to try out. She also sent a steam plate tongs that I've been searching for in all the Oriental groceries I happen to visit here in UK. I distinctly remember having several when I was in Hong Kong but it disappeared when we moved here. And I've been tong-less ever since. ;)
Thanks very very much, Stel, for the wonderful gifts you sent my way. It is greatly and hugely appreciated, my friend. I've been wanting to send some to you and other blogging friends but my current killer work schedule just makes it so so hard. I hope I can make it up to you soon. :)
A reader recently asked on how to make tuna sandwich. I told her I will posting something about sandwich fillers. Little did I realise that the pictures and my post saved on draft for the past year do not have the tuna one she needs. I had to quickly do some this morning so I could post the pictures here. It would have been complete if I had something for cheese pimiento. Maybe I can do that some other time.
These are very simple sandwich spreads which I am posting mainly for my kids. You must have noticed "sarnie" at the title. Like a lot of things here in Britain, that is the nickname for sandwich. As for the name itself, it was bestowed on two slices of bread with a meat (usually) in the middle after the Earl of Sandwich. The medieval earl apparently loved to eat these a lot.
Chicken Sandwich Spread
3 cups cooked chicken meat - chopped or flaked
1 1/3 cup mayonnaise
3 1/2 Tbsp chopped sweet pickle relish
2 Tbsp finely chopped onion
freshly ground salt and pepper
- Combine all ingredients in a bowl. Taste and season with salt and pepper if needed.
Egg Mayo
5 hard boiled eggs - chopped
2/3 cup mayonnaise
freshly ground pepper
- Combine all ingredients in a bowl. Taste and season with salt and pepper if needed. If you use Hellmann's mayonnaise, usually no additional salt is necessary.
Tuna-Mayo-Sweetcorn
2 x 185 g cans of tuna in oil
1/2 cup cooked sweetcorn (or sweetcorn from cans)
1/3 cup mayonnaise
salt and pepper to taste
- Drain tuna from oil then flake it in a bowl. Add all other ingredients. Taste and add salt and/or pepper if needed.
Tuna Mayonnaise
2 x 185 g cans of tuna in oil
2 Tbsp chopped onion or green onion
1 Tbsp chopped sweet pickle relish
salt and pepper to taste
- Drain tuna from oil then flake it in a container. Add in all other ingredients. Taste and add salt and/or pepper if necessary.
Here's what you can do when you've got that odd small quantity of beef left. Too little to freeze, too fiddly to stir-fry with vegetables, and especially too much of a waste to throw away. I adapted this from my old reliable Chinese Cooking For Beginners by Huang Su-huei. It originally had 1 tsp sugar in it but I completely omitted it since I really don't want a sweet fried rice. This is very adaptable such that you can add in other veggies or left over meat in it.
Beef Fried Rice
150 g [about 1/2 cup] minced beef
1 cup chopped onions
2 1/2 cup steamed rice (chilled left-over rice is best)
3 Tbsp ketchup
1/2 tsp fine salt
1 tsp Worcestershire sauce
2-3 Tbsp oil
- Mix ketchup and salt in a small bowl. Set aside.
- Heat a wok and add the oil. Fry the onion until translucent (about 3-5 minutes).
- Add the ground beef and cook in medium heat until cooked (about 5-6 minutes). Make sure to separate the tiny beef pieces with your spatula or cooking spoon.
*OR*
To make it more tender, add about 1/4 cup hot water and simmer for 30 minutes or until beef is tender and all the water has evaporated.
- Sprinkle the Worcestershire sauce on the beef and cook for a few minutes more.
- Add the ketchup mixture, mix well. Then add in the rice and stir fry until rice is heated through and mixed well.
I overspent on carrots last week so I had this big bunch sitting in my fridge's vegetable box waiting to be used. I've never done a carrot soup before so I guess that was the natural direction it was taking. Luckily, there was this reader recipe in the current edition of the BBC Good Food magazine (is it obvious I like that magazine?!) that was precisely what I was looking for. Jenny Martin was gracious enough to share her recipe to all readers and here I am tweaking it a little bit here and there according to my taste. For one thing, I found the pureed carrots on the sweet side. Well, unless I wanted a dessert, a few twist of the salt mill did the job of making it more savoury.
Carrot Soup
1 medium red onion - chopped
1 tsp minced garlic cloves
2 Tbsp olive oil
1 small sprig of fresh thyme or rosemary - use the leaves only
6 large carrots (about 800 g) - peeled and chopped
1 Tbsp sherry or rice wine (optional)
725 ml [2 1/2 cups] stock
fresh chives - snipped (optional)
cheese - grated or crumbled (optional)
salt and pepper to taste
- Gently cook the onion, garlic, and thyme in oil in a pot until the onion is soft and translucent (around 10 minutes). Stir occasionally.
- Add the carrots, cook for about 3 minutes.
- Increase heat and add the wine (if using). Let simmer until almost all of the wine has evaporated.
- Pour in the stock and bring to boil. Lower heat and simmer until carrots are soft - about 30-40 minutes. Add more water or stock if it's becoming too dry.
- Using a blender, food processor or hand-held blender, whizz the soup until completely smooth.
- Return to the pot and heat through. Taste and season with salt and/or pepper.
- Serve in bowls with grated cheese and sprinkled chives on top.
I will not let the month of February to go by without me posting about a wonderful parcel from our close friend Ernie who lives in Hawaii. Boy was it filled with unusual food of the likes of taro pancakes and papaya seed salad dressing. I can't wait to try them out. No parcel from Hawaii would be complete without the usual wonderfully yummy macadamia. Ernie emailed us a day after we received it to warn us to go easy on the nuts because they're quite fatty. Well, it was too late! We've eaten them all! :) Thanks very much Ernie. We hope we can visit you there to enjoy the great beaches and learn the hula.
'Chocolate by Brand' is the current theme of one of the longest running event in the blogging world. David Lebovitz hosts this 27th edition of Sugar High Friday. He encourages us to make a dessert out of our chocolate bars and write about them.
The chocolate bars I nabbed is by Frey - dark variety with 72% cocoa content. Wow, that's the highest I've used for cooking. Why I got it? It was on sale at the local Migros grocery near my sister's place when I visited her in Geneva a few months ago. You know me, I love value for money that means anything on sale!
Unlike some 70% chocolate I had before, this one is very deeply dark brown almost black actually. I savoured a small bite of it that showed it had smoothness, just the right amount of sugar and creaminess, a hint of coffee, with a little bitterness in the finish. Although I couldn't really tell how it would compare to one of those single-estate-organic-super-high-end types that your get from uber cool chocolate boutiques. All I can say is I like its smell, colour, and taste. Now let's see how it would fare when cooked.
I wanted to make something uncomplicated that would show the real qualities of chocolate. First thing that came to mind was chocolate truffles which I thought was perfect but then I've already posted one and for SHF, too! So out came this recipe from my burgeoning clippings from the BBC GoodFood magazine. It looks simple enough until I read closely about 'finely chopped' and 'crushed'. Turned out it requires more elbow grease. Oh well, things I have to do to have my sugar fix. :) The recipe originally asked for dried apricots but I bet any dried or candied fruit would be lovely in it. Things like cherries, pineapples, cranberries, even crystallised ginger! I did not include any chopped nuts because I thought there's too many things in it already. Maybe next time I'll lose the ground almond and put in the nuts. The chocolate itself had to be sufficiently chilled after melting to make it easy enough to mold into a log. Once you've done that the rolling on the crushed biscuits is easy peasy.
How did it taste? Well, the honey had a definite influence on it so other honey flavours would give it a different slant (even golden syrup would be interesting). Despite the number of distractions on this log (did I say I'm making something uncomplicated?), the chocolate still shone through. Dark, very slightly bitter, at the same time meltingly smooth in the mouth. Such a nice change from the gritty chocolates my husband brought home last Christmas.
Chocolate Salami
250 g dark chocolate or combination of milk and dark chocolates
100 g butter
3 Tbsp clear honey
100 g ground almonds
100 g dried or candied fruits (apricots, cherries, etc.) - finely chopped
50 g toasted nuts (optional) - finely chopped
100 g amaretti biscuits - crushed
- Melt chocolate, butter and honey in a heatproof bowl over simmering water in a saucepan.
- Remove from heat and add almonds, toasted nuts (if using), and dried fruits.
- Cool completely and chill in fridge for about 1-2 hours until it is of dough-like consistency.
- Shape into a log (about 2 inches thick) and roll on crushed amaretti biscuits.
- Wrap in greaseproof paper and again tightly in foil.
Chill overnight in fridge.
- Before serving slice into rounds with sharp knife.
Andrew's call for stews as a new blogging event got me excited. Ever since the IMBB event stopped I was hoping someone would come up with a similar widely encompassing blog meme. It's nice to have one that would gather bloggers all over the world from all manners of persuation and basically have a big blogworld foodfest.
As per usual habit, I wanted to submit something Filipino but my husband emphatically said he doesn't want any stew that has tomatoes in it. I think the recent spate of pastas on our dinner table has done him in. That ruled out the Pinoy angle since all the stews without that offending ingredient I have already blogged before. So I've decided to do a simple beef stew but with its dumplings twisted into a muffin-like topping.
I had to do some adjustment to the recipe by Lesley Waters in the GoodFood magazine. For one, I thought it had too much sauce but the topping dough sucked up a lot of it so that was alright. Still the sauce was on the thin side so I noted in the recipe to add a little of the flour coating. Plus I had to add some Worcestershire sauce to correct its blandness and add mushrooms and reduce the carrots. There were too many changes that I think the beef stew was from my own recipe and I just kept the topping which was fab, by the way, and extremely yummy. It was looking particularly attractive with the cheese on top baked to a crisp golden colour.
Muffin-topped Beef Stew
500 g stewing steak - cut into chunks
2 Tbsp flour - seasoned with salt and pepper
2 Tbsp olive oil
1 large onion - chopped
2 medium carrots - peeled and chopped
2 large parsnips - peeled and chopped
200 g mushrooms - sliced
1 bay leaf
2 Tbsp tomato paste (optional)
1 Tbsp Worcestershire sauce
1 cup red wine
2 cups stock
*Topping:
225 g flour (about 1 1/2 cups)
1 Tbsp baking powder
140 g cheddar cheese - grated (about 1 1/2 cups)
2 Tbsp olive oil
2/3 cups milk
- Preheat oven to 150°C/fan 130°C/300°F.
- Toss beef in seasoned flour. Reserve 1/2 Tbsp of excess flour mixture.
- Heat the olive oil in a pot. Brown the flour-coated beef in high heat. If need be, do it in batches. Remove from pot once colour changes. Set aside.
- Lower heat and fry onions until soft and translucent - about 5 minutes.
- Add the carrots, parsnips, mushrooms. Cook 2 minutes.
- Stir in the reserved flour mixture and cook for a few seconds.
- Bring back beef in the pot. Stir and cook for 1 minute.
- Add bay leaf, tomato paste (if using), Worcestershire sauce, red wine, and stock.
- Bring to boil then put in oven. Bake for 1 3/4 - 2 hours of until the beef is tender.
- While the stew is in the oven, make the topping: Mix flour, baking powder, and half of the cheese.
- Combine milk and olive oil.
- Stir in milk mixture to the flour mixture to form a soft dough. If need be, add milk a little more at a time.
- Once the stew is done, remove the pot from the oven and raise the temperature to 190°C/fan 170°C/375°F.
- Spread (you may have to use your hand) on top of the stew and sprinkle the rest of the cheese on top.
- Bake for 15 minutes or until golden brown.
Last time I stayed with my sister in Geneva she served me this salad. We really don't know its name. She got the idea when she was served this at a friend's party who also don't have a name for it. So I just named it after the dominant veg.
I'm not a big fan of raw bell peppers but this veg combination and the cheese complementing it had me sold on the idea. It had definite echoes from a traditional Greek salad but is much simpler and, in my opinion, healthier without the olive oil.
This is perfect paired with meat dishes giving a refreshing respite from the richness and oil of the meat with its crunch and tang. Slight saltiness comes from the feta cheese to save it from being on the edge of being bland. You can easily replace the feta with any crumbly cheese like the Filipino kesong puti (white cheese) or cottage cheese. Of course you have to adjust the seasonings according to the cheese of your choice.
Bell Pepper Salad
1 yellow bell pepper* - deseeded and diced
1 orange bell pepper* - deseeded and diced
1 cucumber
3 medium tomatoes
100 g feta cheese (or any crumbly cheese)
salt and pepper to taste
- Cut the ends of the cucumber. Cut in half lengthwise. Scrape the center of the cucumber and discard. Slice the cucumber into small cubes.
- Slice the tomatoes crosswise and remove the seeds. Cut into small cubes.
- Mix all the vegetables in a serving bowl. Season to taste with salt and/or pepper*.
- Crumble the feta cheese on top. Chill.
- Before serving toss the vegetables with the cheese.
*Note: If you can't find these colours in bell peppers, just choose two of different colours - red and green for example.
Put less salt for salty cheese like feta and more salt for blander cheeses like kesong puti or cottage cheese.
My ginger-fiend friend described it as one of the best ginger cake he ever had. Well you can't get a better encouragement than that! It was moist, soft, dark - I'm talking about the cake here okay? ;) with that slightly smoky bittery edge from the treacle and spiked by the spices that adorned it. Since I'm not too fond of icings so I did not bother putting any like I usually do. It was even better after a few days stored in an airtight container when it became moister and the rich dark taste developed and sort of 'matured' giving it a fuller-bodied deeper taste. Am I describing a cake or a wine??
So it was this 'naked' ginger cake that captured my colleagues' tastebuds which I adapted from my favourite BBC GoodFood magazine of October 2006 edition. They're getting better by the way (the magazine I mean). There was a year that I stopped buying because I was getting bored with the same recipes rehashed over and over again. But in the past 2 years they've become more innovative and bolder in introducing new sections such as the produce in season and their ultimate recipe series. They even launched the spin-off magazine Olive which concentrates on the dining out or travelling foodies. Giving info and tips and where and when to get the latest in restaurant food or delis for example.
Ginger & Spice Cake
250 g [1 cup] butter
250 g [3/4 cup] black treacle (molasses)
250 g [heaping 1 cup] dark muscovado sugar
2 eggs - slightly beaten
300 ml [scant 1 1/4 cups] milk
100 g finely chopped stem ginger (glace ginger from a jar)
375 g plain flour
2 tsp bicarbonate of soda (baking soda)
2 tsp ground ginger
1 tsp allspice
*Icing (optional):
3 Tbsp ginger syrup from the stem ginger jar
5 Tbsp icing sugar (confectioner's)
- Butter and line a 9-inch/23-cm square deep baking pan. Preheat oven to 160°C/fan 140°C/325°F.
- Combine the butter, treacle, and muscovado sugar in a saucepan. Heat gently for about 5 minutes or until the butter melted. Stir to mix.
- Stir in the milk. Remove from heat and stir in the eggs until well combined. Set aside.
- Mix all the dry ingredients including the chopped ginger in a bowl.
- Stir in the butter/milk mixture with a wooden spoon until smooth and well combined.
- Pour the batter into the prepared baking pan and bake for 1 hour or until a skewer poked in the centre comes out clean.
- Take out of the oven and leave to cool completely in the pan. At this point you can wrap it well in cling film or in an airtight container and store for up to a week.
- (Optional) On the day you're going to serve it, mix all the icing ingredients. Drizzle the icing prettily on the cake. Cut into squares.
Now that the new year is here, I think a spot of non-meat all-veggie dish is all we need after 2 weeks of non-stop rich meaty food. *sigh* I wish I could wave a magic a wand to sweep away all the extra pounds I put on. So this simple pasta dish - I personally call it ratatouille with pasta - is very much welcome and a good deviation from meat dishes we've been having in the past holiday season. The veggies and the pasta can be prepared in advanced and then mixed and put together just before putting in the oven. This was adapted from the Good Housekeeping magazine of August 1995.
Pasta & Vegetable Gratin
350 g aubergine - roughly chopped
2 small courgettes - sliced thinly
1 onion - chopped
1 garlic clove - minced
2 Tbsp olive oil
2 tsp paprika
2 tsp tomato paste
400 g can chopped tomatoes
1/4 cup water
1 tsp sugar
salt and pepper to taste
250 g rigatoni or penne pasta
1 Tbsp pesto
150 g [1 1/2 cups] mature cheddar or Gruyere cheese
2-3 Tbsp freshly grated parmesan cheese
- Heat the olive oil in a saucepan. Fry the onion and garlic until soft.
- Add paprika and tomato paste, stir and cook for 1 minute.
- Add the aubergine and cook for 2 minutes.
- Add the tomatoes, sugar and water. Bring to boil then lower heat and simmer under cover for about 15 mins.
- Add the sliced courgette and cook for about 5 mins or until vegetables are done. Season with salt and pepper.
- Cook pasta according to packet instructions, drain and toss with the pesto sauce.
- Toss pasta in the vegetable sauce and transfer to a baking dish.
- Sprinkle cheeses on top.
- Bake at 200°C/fan 180°C/400°F for 20 minutes or until cheese on top in melted and golden brown.
I used to dread the omnipresence of mince pies in these foggy isles every Christmas. They have definitely grown on me (means I can tolerate the shop-bought variety) these past few years though I'm still not fond of them. So I was always on the lookout for recipes that is less sweet, less boozy, and with much better pastry. I spied Gordon Ramsay's mince pie recipe from a Sunday newspaper a few weeks ago which I promptly clipped and stowed away. Last weekend I decided to give it a go. Although I found the pastry making a bit on the fiddly side, the rest was quite straight forward and not too complicated. One significant adjustment I made was that I have to reduce the liquid in the pastry by half because it made it very soft so I consequently had problems doing the cutter routine that in the end I just pressed them all in the muffin pans.
The product of my labour only satisfied my tastebud a day after baking. Imagine, I was ready to chuck it down the bin after I've baked it since I found it a bit too sweet but a day or two later it cooled off completely and the flavours mellowed - it tasted fab! It still had that strong punch from the mince meat (no meats in it really), the nuts giving it some interesting texture and nutty background (duh!) and just enough sugariness to qualify it to the level of dessert. Well, here's another item in my Christmas bake-off that I'll be pressing in my long-suffering friends' hands. :)
Mince Pies
*For the mincemeat:
1 crisp dessert apple - grated
100 g [scant 1/2 cup] butter - melted and cooled
110 g [3/4 cup] finely chopped dried apricots
250 g [1 1/2 cups] sultanas or raisins
175 g [packed 1/2 cup + 1/3 cup] soft dark brown sugar
zest and juice of 1 small orange
zest and juice of 1 unwaxed lemon
50 g chopped toasted almonds
1/4 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground cinnamon
2 Tbsp dark rum
2 Tbsp brandy
*For the pastry:
125 g [1/2 cup] cold unsalted butter - diced
250 g [heaping 2 cups] plain flour
125 g [3/4 cup + 2 Tbsp] icing sugar (confectioner's)
pinch of sea salt
1 vanilla pod
1 large egg - lightly beaten
*For the crumble topping:
75 g [1/2 cup] plain flour
1/2 tsp ground cinnamon
50 g unsalted butter
3 Tbsp chopped roasted hazelnuts
50 g [1/3 cup] demerara sugar
- For the mincemeat:
- Mix all ingredients in a bowl until well combined.
- Cover with clingfilm and let marinate overnight in the fridge.
- For the pastry:
- Split the vanilla pod lengthwise and scrape the seeds in the beaten egg, mix well.
- Tip in the flour, salt, icing sugar, and diced butter in a food processor and blitz until mixture resembles breadcrumbs.
*OR*
- In a bowl, combine the flour, salt, and icing sugar.
- Cut in the diced butter in the flour mixture with a pastry cutter or 2 butter knives until mixture resembles breadcrumbs.
- Add in the egg and vanilla mixture and pulse/mix until it comes together into a dough.
- On a lightly floured surface, knead the dough lightly for a few seconds just long enough to make it smooth.
- Wrap in clingfilm and chill in fridge for about 30 minutes.
- For the topping:
- Sift flour and cinnamon in a bowl.
- Cut in the diced butter in the flour mixture and rub in until it resembles coarse breadcrumbs.
- Add in the sugar and hazelnuts. Set aside.
- To assemble:
- Roll out the pastry to a thickness of about 1/8 inch.
- Cut out 3-inch/8-cm rounds and press into muffin or minced pie pans.*
- Put about 1 heaping tablespoon of the minced meat in the pastry shell.
- Sprinkle enough topping to cover the minced meat.
- Bake in a preheated oven of 190°C/fan 170°C/375°F for 15 minutes.
- Let cool in the pan for about 2 minutes then pry off and cool completely on a wire rack. This is best eaten 1 or more days later.
*Note: You can also roll the pastry into 1-inch balls and press it in the bottom and sides of the muffin pan.
I'm not too proud of my picture here. I'm afraid my camera's about to die on me soon. There's something about rushing to serve dinner while its still warm that intrudes in the frantic trying to capture a stick-it-in-the-plate image. Somehow it doesn't jell.
That night we were hankering for something not adobo, or with tomato sauce or with noodles. Something not Asian or Oriental. What to do? A rummage thru my magazine clippings yielded this simple recipe from the 2005 calendar of Delicious magazine.
Colcannon sounds rustic at the same time complicated. When everything's revealed - tada! It's simply mashed potatoes with veggies in it! Quite a good departure from your average mash. The veggies gives it more texture, colour and health-cred. While the pork chops were simply seasoned with salt and mustard then grilled until fully cooked. Lovely!
Colcannon
700 g floury potatoes (Maris Piper or King Edward)
1/4 cup butter
1/4 cup milk
1 small onion - chopped
2 springs fresh thyme - leaves picked
1/2 small savoy cabbage - shredded
- Peel and chop potatoes to even chunks. Boil in a large pan of water (or you can steam it) until tender - about 20 minutes.
- Drain and return to the pan and return to the heat for 1 minute, shaking occassionally to dry off excess moisture. If you're steaming you don't have to do this.
- Mash potatoes with half the butter and all of the milk. Season and stir until smooth and creamy.
- Meanwhile, melt the remaining butter in a saucepan and fry the onion and thyme until onion is translucent (about 5-6 minutes).
- Add the cabbage and about 1-2 Tbsp of water. Cover and cook in medium heat for about 8-10 minutes or until soft.
- Mix in cooked cabbage with the mashed potatoes. Stir until well combined.
- Keep warm until ready to serve.
Mustard Pork Chop
4 x 225 g pork loin chops
2 Tbsp wholegrain mustard
salt to taste
- Season pork chops on both sides with salt.
- Divide the mustard between the chops and spread evenly.
- Grill for 4-5 minutes each side until golden and cooked through.
- Serve pork chops with the colcannon.
I can't tell you how many times I have longingly looked at the picture of this cake from the pages of the November 1996 edition of the Good Housekeeping magazine. Now that I've finally made it I realised that I have to do some adjustment next time around. I couldn't quite place this cake whether to categorise on the sweet or savoury side. Could it be that I used cheddar instead of caerphilly? It certainly was not very sweet and the generous amount of cheese in it made it a bit salty. I did enjoy it more as a snack rather than as a dessert. Strong coffee or tea certainly goes well with this.
Apple & Cheese Cake
550 g dessert apples - chopped [about 3 cups]
50 g Brazil nuts or walnuts - chopped [1/2 cup]
1/3 cup sunflower oil
175 g [1 1/3 cups] self-raising flour
1 tsp baking powder
75 g [1/3 cup + 1 Tbsp] light muscovado sugar
100 g [2/3 cups] raisins or sultanas or combination of both
2 eggs
200 g cheddar or Caerphilly or Wensleydale cheese - grated or crumbled
icing sugar for dusting (optional)
- Grease a 9-inch (23 cm) deep tart pan. Preheat oven to 180°C/fan 160°C/350°F.
- Combine the flour and baking powder in a bowl.
- Stir in sugar, raisins and sultanas (if using), nuts and apples.
- Beat eggs and oil in another bowl.
- Stir in the egg mixture to the flour mixture.
- Put half of batter in the tart pan.
- Sprinkle cheese on top.
- Spoon the rest of the batter on top of the cheese.
- Bake for 50 mins - 1 hour or until firm in the centre.
- Cool completely then sprinkle with icing sugar.
Johanna of the Passionate Cook was very enthusiastically encouraging us to create one of the more lusciously delicious concoctions man has ever created - chocolate truffles. I've always wanted to make one of these little pieces of delight. The sheer sensation of creamy melting chocolate in my mouth sealed my decision to participate in this 25th edition of the SHF.
I wanted to create truffles that my kids would want to eat. So bitter chocolate is out while a little bit of sugar is in. This recipe I adapted from Phil Vickery's A Passion for Puddings cookbook was a little bit unusual since it uses condensed milk. I was a bit skeptical if it will be as meltingly luscious as ones made with double creams but it did convincingly deliver. The orange liquor had to be replaced with just normal orange extract for my kids' sake and although I didn't have any orange zest it was orangy enough to our taste. The ultimate taste was whether my kids will eat it. Well, as of this time they have eaten one each and reached for more. They naturally gravitated for ones rolled in vanilla sugar so I'll definitely remember that next time I make more of these moreish cloud of chocolate heaven.
Chocolate & Orange Truffle
200 g dark chocolate (70% cocoa solids)
300 g condensed milk
3 Tbsp double cream (heavy cream)
2 Tbsp orange liqueur or 1 tsp orange extract
finely grated zest of one orange (optional)
cocoa powder or icing sugar or vanilla sugar
- Melt chocolate, double cream, and condensed milk in a heatproof bowl over simmering water in a saucepan.
- Mix in the orange liqueur or orange extract and zest (if using).
- Remove from heat and cool completely to room temperature.
- Cover and chill in the fridge for about 4 hours or overnight.
- Spread cocoa powder or sugar on a wide plate.
- Have a bowl of iced water in your working area.
- Using a teaspoon, scoop a teaspoonful of the chocolate mixture and shape into balls using your hands then roll on the cocoa powder or sugar. Repeat until you have used up all the truffle mixture. Dip your hands from time to time in the iced water to cool it down and prevent the melting of the truffles while you're rolling it.
- Chill in the fridge.
I miss the old IMBB food blogging event. I liked the idea of setting a theme and have bloggers submit entries ranging from starter to mains to desserts or even cocktails. Unfortunately it seems to have ceased operation and there seems to be no regeneration in sight. Blogging events challenge me to seek out new recipes or new ingredients which I would not normally cook. For me, that's the main draw other than the excitement of looking at the rest of the entries come roundup time. The range and variety of the entries usually sparks an idea or makes me want to try a few.
I've seen the Weekend Cookbook blogging event quite sometime now (usually hosted and originally conceived by Sara of I Like To Cook). And I've filed away at the back of my mind a reminder to participate when time permits me. Sadly it's only now that I had a chance to write up an entry.
For the 11th edition of the Weekend Cookbook Challenge, which has a theme of party, I'm posting the chocolate birthday cake I made for J2's birthday a few weeks ago. Actually the last week of October and first week of November is a flurry of birthdays in our family. I was completely chocolated-out because of the series of chocolate cakes we consumed within days of each other in which this was the first one. *sigh*
No party is complete without a cake, isn't it? What better way than having a good 'ol chocolate cake - nothing fancy, no exotic ingredient from a far flung land - just your standard reliable yummy birthday cake. In the time honored tradition of my baking sojourns I made a mistake - as usual. The recipe called for 1 1/2 sticks butter but somehow in the confusion and mayhem in the kitchen I put in 1 1/2 cups! That's double the amount! I was quietly fuming why this cookbook had sticks measurements. Then I remembered it was given to me by a blogging friend in America. Duh! Thank goodness it did not ruin the cake. Actually it made it extra moist which made me wonder how it would turn out with half the butter. We all loved the cake but the icing was too sweet for us. So I might hunt for other icing recipes out there or reduce the sugar though my youngest had a great time slathering it on, between, and around the cake layers.
This yummy cake recipe is adapted from the cookbook Feast by Nigella Lawson sent to me by my lovely friend in Boston, Stel of Babyrambutan. I have to remind myself that this is an American edition so I have to be aware of the 'sticks' in there and not substitute 'cups' for it. :)
Old-Fashioned Chocolate Cake
1 1/2 cup plain flour
1 cup caster sugar (superfine)
1 tsp baking powder
1/2 tsp baking soda
1/3 cup unsweetened cocoa
3/4 cups unsalted butter - softened
2 large eggs
2 tsp vanilla extract
2/3 cup sour cream
* Frosting
1/4 cup + 2 Tbsp unsalted butter - softened
170 g dark chocolate (70% cocoa content)
1 Tbsp golden syrup
1/2 cup sour cream
1 tsp vanilla extract
2 cups icing sugar
- Preheat oven to 350°F/180°C/fan 160°C. Grease and line 2 x 8-inch/20cm round sandwich pans.
- In a bowl, sift flour, cocoa, baking powder, and bicarbonate of soda. Set aside.
- In another bowl, beat the butter and sugar until light and fluffy.
- Add in the eggs one at a time, mix well after each addition.
- Add the sour cream and vanilla, combine well.
- Stir in the flour mixture with a wooden spoon until well combined.
- Divide the batter between the 2 prepared cake pans and bake for 25-30 minutes.
- Remove from oven and cool for about 10 minutes.
- Loosen and take out from the pans. Cool completely.
- For the icing: Melt the chocolate in a heat-proof bowl over simmering water. Cool completely.
- Beat the all the ingredients together until well combined.
- To assemble: Put one of the cakes on a cake plate.
- Evenly spread some of the icing on it and then top with the other cake layer.
- Spread and swirl decoratively the rest of the icing all around the layered cakes.
I have to break my blog's long streak of baked desserts with this wonderful dish which can either be a vegetarian main meal (without the bacon of course) or an appetiser. Adapted from next month's edition (Nov 2006) of the BBC GoodFood magazine, walnuts are in season now so I thought of doing this while these nuts are still relatively cheap. I was already preparing to dislike it when the bacon began to unravel and spill out the contents in 2 of the mushrooms. But I was pleasantly surprised with its yumminess - the bland mushroom going well with the creamy goat's cheese, the crunch of the walnuts and the smoky saltiness of the bacon. Lovely eaten with some leafy salad on the side.
The original recipe called for the bacon to be tied around the mushroom. But either my mushrooms were too big or the bacon rashers were too short that it didn't have much to give to tie it. So I put it in place with toothpicks and just removed them before serving. Another deviation I made is with the mushrooms. It was supposed to be open cup but I can't find any so I got the next best thing - big closed cup ones which I just sliced off the stem and the part around it making it effectively 'open cup'. It worked well if I may say so. :)
Stuffed Mushrooms with Walnuts & Goat's Cheese
6-8 open cup mushrooms, stalks removed
2 Tbsp oil
2 shallots or 1 small onion - chopped
1 garlic clove - finely minced
80 g [1/2 cups] chopped walnuts
2 tsp chopped fresh sage leaves or 1 tsp dried
2 Tbsp chopped fresh parsley
175 g firm goat's cheese - sliced into 6-8 pieces
6-8 thin rashers streaky bacon
- Preheat oven to 190°C/fan 170°C/375°F/gas mark 5.
- Lightly grease a baking sheet and place mushrooms stem side up on it.
- Fry the onion in oil until soft.
- Add garlic, herbs, chopped walnuts, and seasonings (salt/pepper). Remove from heat.
- Spoon the walnut mixture in the mushrooms. Top with a slice of goat's cheese.
- Tie a rasher of bacon around each mushroom (tied at the top). If the rashers are not long enough for tying, secure on the mushrooms with toothpicks.
- Bake for 15-20 minutes or until mushrooms are tender and the bacon crisp.
- Remove toothpicks (if using) before serving.
They say 'charity begins at home'. I'm exercising that virtue with the shameless plugging of a business venture set-up by relatives.
Several times I've been asked (or emailed) of any online Filipino shops that would deliver within Europe. I, of course, have to answer in the negative because I don't know of any at that time. Well, that changes now with the launch of the Online Pinoy Market. Initially they are offering pharmaceutical products that are well known and popular in the Philippines. Items like vitamins and facial moisturisers. These are now available for distribution (meaning for retailers) and very soon available for retail.
So please visit their temporary website (final one available soon) here and get in touch with the contact person for your orders.
Good luck in OPM's new venture !
I've been tardy in blogging about the nice package I received from France maybe I'm too busy eating it all up! Thanks very much Betty for the very very nice Breton Galletes and another crepe-like biscuit which I forgot the name because they've all been eaten up by my kids. Other gems in the box are - chestnut tree honey, honey candies, walnut and currant mustard, quail pate, and wild boar pate. I was relieved that Betty wrote out the translations in her accompanying postcard I was nearly ready to grab my daughter's French-English dictionary. Betty, who's an American living in Aveyron, France, blogs at Cuisine Quotidienne.
Ahh, it's so nice to receive a parcel from a mystery sender knowing that you will find goodies in it. I had always participated in EBBP since the beginning but I was so tied up with work and moving house that I didn't make it in the last 2. I'm glad I'm back in the swing of things.
A big thanks is also sent on its way to Johanna of the Passionate Cook who tirelessly organised this edition. Her round up is here.
A colleague celebrated her birthday (Happy Birthday Aldora!) which was a perfect excuse for me to bake a cake. I was skeptical of the recipe's name because for the most part, all 'fudge' brownies I made were inconvertibly unfudge-like. Did I overbake them? Maybe. Or my old oven was a dud. Yeah blame it on the oven again. Now that we've moved house with a newish oven I'm running out of excuses. Well funny enough it did turn out good and well fudgy in the middle. Hooray!
Lesley Allen provided the recipe I adapted from the Great American Food cookbook.
Fudge Brownies
150 g [1 cup] plain flour
1/8 tsp fine salt
170 g [6 oz] dark chocolate (at least 60% cocoa mass)
1 tsp instant espresso coffee
1 tsp vanilla extract
125 g [1/2 cup] unsalted butter - softened
170 g [3/4 cup] caster sugar (superfine)
110 g [1/2 cup] firmly packed soft brown sugar
120 g [1/3 cup] golden syrup or light corn syrup
3 large eggs
120 g [1 cup] roughly chopped pecan or walnuts
- Grease and flour lightly a 9-inch (23 cm) square pan. Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4.
- Mix the flour and salt well then set aside.
- Break chocolate into pieces and melt in a heatproof bowl over a saucepan of simmering water.
- Add the instant espresso coffee and stir until well combined. Remove from heat and set aside.
- Beat the butter, sugars, and vanilla until light and fluffy (about 3 minutes). Add the golden syrup and mix well.
- Add eggs one at a time beating well after each addition.
- Beat in the melted chocolate mixture.
- Add in the flour and beat at low speed until smooth.
- Fold in 2/3 of the nuts.
- Pour the batter into the prepared pan. Sprinkle the rest of the nuts on top.
- Bake for 40-45 minutes until a thin skewer poked in the middle comes out clean but not dry - DO NOT overbake!
- Remove from oven and cool in the pan for a few minutes then turn out to a rack to cool completely. Cut into squares and serve.
The first lot of this season's apple came my way through the kindness of my colleague Colin and his wife. They were nice enough to give me a big shopping bagful of these wonderful tart apples. At first I thought they were Bramleys but upon slicing it and taking a bite it looks like a cross between a Bramley and a Granny Smith. The size and the outside looks very much like a Bramley. The main difference is that you can eat it raw unlike the Bramley, which although excellent as a cooking apple, is virtually inedible in its raw state. Colin didn't have a clue on this variety's actual name. He did say that they use it for both baking and as a dessert apple. Thanks to them we've got a more than enough for several cakes and pies which will definitely not go amiss with my son.
I seem to have the habit lately of doing the cover dish in the BBC GoodFood magazine. The October 2006 provided the recipe of which the only procedure to slow you down is the peeling, coring and slicing of the apples. The cake is more of the pudding type - stodgy, dense, and quite filling. I like the fact that it's not very sweet and jam-packed with this season's fruits.
Apple & Blackberry Cake
175 g butter - softened
300 g plain flour
4 tart cooking apples - Bramleys, Granny Smith, etc. (about 800gm/1lb 12oz)
a squeeze of lemon juice
284 ml carton whipping cream or double cream
225 g [1 cup] golden caster sugar, plus 1 Tbsp for sprinkling
3 eggs
300 g fresh blackberries
- Butter a 12-inch x 8-inch pan (30cm x 20cm) or a 13-inch x 9-inch (33cm x 23cm) oval pan. Preheat oven to 200°C/400°F/fan 180°C/gas mark 6.
- Peel, core and slice the apples. Place in a bowl and toss in lemon juice to stop it from going brown. Set aside.
- In a saucepan, put cream and butter. Bring to boil in medium heat. Set aside.
- Beat sugar and eggs in a big bowl for about 3 minutes or until thick.
- Add in the cream mixture and beat until well combined.
- Fold in flour with a metal spoon until smooth.
- Pour in the prepared pan.
- Put slices of apple on top, making some of them to sink a little into the batter.
- Scatter blackberries over the apples.
- Sprinkle the sugar on top.
- Bake for 50 minutes until golden and pulling away from sides.
What will you do if you're far away from the Phils. and wanted to make pancit palabok with just the ingredients available in your local supermarket? That's the dilemna I had years ago when I had a hankering for a pancit palabok (aka pancit luglog) and the only Asian ingredients I can source out is the rice vermicelli and achuete (for the red colouring).
Well, most of the ingredients like garlic, green onions, pork cracklings (chicharon), and shrimps are widely available so no problem with that. For the other key ingredients like tinapa - I substituted smoked mackerel; achuete - although I had this, you can substitute it with red food colouring; calamansi - use lemon or lime or combination. The only problem is the red sauce that is at the very heart of this dish. I ran out of those ready mix packets that is so common nowadays. I didn't want to make it from scratch, i.e., pound shrimp heads, squeeze out juice, thicken with cornstarch then redden with achuete, too tedious for me. My SIL, Ate Eva, from Toronto came to my rescue saying that they've been using condensed cream of mushroom soup in place of the red sauce for ages. She was right, it was a good substitute although it's obviously on the creamy side. Trust the ingenuity of hungry Pinays to come up with the goods no matter where they are in the world. So there I have it, all the ingredients for a pancit palabok.
My next gripe would be the noodles. Or maybe lets discuss first the different names associated with this type of dish. Where I come from in Cavite, it's always called pancit luglog and almost always had the thin rice vermicelli - you know the kind that you use for the pancit guisado. The term 'luglog' would stem from the way the noodles are cooked or heated. 'Luglog' in Tagalog means 'to dip'. The tindera (vendor) would put a portion of the noodles in woven (bamboo?) elongated ladle-like tool then dip it for a few minutes in a big pot with continously boiling water or stock (for better taste). She would then put it in its eco-friendly packaging - cone-shaped wrapper of banana leaves and old newspapers. I don't know if it's peculiar to Cavite but the version there uses lots of sliced lip-puckeringly sour kalamias. I loved the the crunch and sourness it imbibes in my fav afternoon snack.
As for the pancit palabok, it was only when I moved to the suburbs of Manila that I began hearing it referred to as such. What I saw was essentially the same but for the noodles which was noticeably thicker. The word 'palabok' literally means garnish, decoration or embellishments. So it refers to the numerous things you sprinkle on top of the red sauce.
Now for the noodle gripe, I have no problem with the rice vermicelli but if you're going to serve this as a pre-mixed buffet dish it's best to use the thicker rice noodles so as to not make it too soggy while it's sitting there on the table. As of now, I haven't found a brand of thick noodles that I could say I'm satisfied with. All of the ones I tried takes about 25 minutes of boiling before it gets completely cooked. At that point it has disintegrated to 1-2 inch pieces and the water I boiled it in looked like those gawgaw mixtures my mother used to starch our clothes in! My sister told me that our aunt Ate Letty soaks her noodles first before boiling it. I did one time but still it broke up into pieces it did not hold its long strands (although it took less boiling this time.) Fortunately despite this limitation, the noodles is still completely edible though I would preferred it if the cooked strands are longer.
Expat's Pancit Palabok
450 g thick rice noodles
1 x 425 g can of condensed cream of mushroom soup
3 Tbsp achuete seeds (or red food colouring)
1/2 cup hot water
drop of lye water (optional)
150 g smoked fish (mackerel or haddock)
5 spring onions - chopped
1 whole head of garlic - minced
250 g of fresh shrimps or 1/2 cup of dried shrimps (hibe)
4 squares of tofu - diced (optional)
100 g of pork cracklings (chicharon) - ground/pounded
3 hard boiled eggs - quartered
lemon juice mixed with fish sauce (patis)
- Soak the rice noodles for several hours or overnight.
- Bring a potful of stock or water to boil. Drop the soaked rice noodles in it and cook until done.
- Soak the achuete in the hot water for at least 30 minutes. (Optional) Put 1 or 2 drops of lye water in it, stir to mix and soak for a few minutes more. Drain and reserve the water.
- Steam the fresh shrimps, cool, then peel them and set aside. If you're using dried shrimps - soak them in warm water for about 1 hour. Drain water and then set aside.
- Remove skin of the smoked fish and shred it. Dry fry (means no oil) or bake for a few minutes. Set aside.
- If using tofu, fry in oil until crispy. Set aside.
- Fry the minced garlic gently in oil. Drain from the oil and reserve both fried garlic and the oil used.
- Combine the cream of mushroom soup and achuete water in a saucepan. Cook gently while stirring. If the sauce is too thick add a little water at a time until it is about the consistency of yoghurt.
- To assemble buffet style:
- Mix a portion of noodles with the red sauce, some garlic, pork crackling, spring onions, shrimps, and tofu. Add some lemon juice/patis mixture to taste. Transfer to the serving dish.
- Repeat the procedure until you have filled up your serving dish. Spread a thin layer of the red sauce on top and garnish with garlic, pork crackling, spring onions, shrimps, tofu, then topped with hard boiled eggs.
- Serve lemon juice and patis on the side.
Oh I have not forsaken thee, my dear blog ...
After 100 hundred years of inactivity I am back! Blame the new job and the house move for keeping me just soo busy with no computer or internet connection for quite sometime. The stress of the move also put me off cooking new things and blogging about food. It was an email from Johanna inviting UK bloggers to some food/cooking events that had me salivating and spurred me on continuing my food blog. Needless to say I am keen in joining them especially in that Christmas market in Bath. Oooh how exciting!
Less exciting is my growing discovery that this part of the West Midlands has been left out from the blessings of the patron saint of foodies. There is quite a dearth of good food markets, shops, delis or restaurants (except baltis). I think I will have to do the 45-minute drive to central Birmingham, Ludlow, Shropshire, and nearby counties to avail me of these. Though mind you, I haven't explored the farm shops that dot the rural areas near us. Not to worry, this all means that I'll just have to cook and bake more at home to make up for the shortage, isn't it? Always spot an opportunity in adverse conditions, that's what I say.
So what's cooking now? Before we left our dear Surrey, our friends hosted a little potluck barbecue for us. I've always been wanting to try this chickpea salad from Jenny of Pertelote (thanks Jenny!) ever since she brought it in our very first London food blogger soiree in Johanna's place last year. I did it the same as in her recipe except I changed the order of adding things with a plus in salt and black pepper as well.
This is the first time I've worked with chickpeas (garbanzos in Spanish and Tagalog) and was quite fascinated the morning after soaking them to find that they've swelled up more than double its dried state. I was very tempted to remove the skins after cooking them but I have to add the vinegar and oil before it cools off completely. So I just let some of the skins remain for the sake of taste. One thing I have to say is don't skimp on spices like paprika because the chickpeas are quite bland and needs a lot of flavouring to balance it out. On a whole, this is great to have with some bread and of course the barbecued meats.
Tuna-Chickpea Salad
500 g dried chickpeas
2 tsp bicarbonate of soda (baking soda)
1 x 185 g jar roasted peppers - chopped
2 Tbsp sherry vinegar or white wine vinegar
6 Tbsp extra virgin olive oil
1 big onion - chopped
1 tsp ground cumin
1/2 tsp ground fennel seeds
1/2 tsp dried chilli flakes
2 tsp smoked paprika
2 x 180 g can of tuna chunks in oil - drained and flaked
1/2 cup chopped fresh parsley
salt and freshly ground black pepper to taste
- Put dry chickpeas in a bowl and cover with lots of cold water. Stir in bicarbonate of soda and leave to soak overnight.
- Next day, drain and rinse and drain again the chickpeas. Put in a pot, cover with water and bring to a boil. Reduce heat and simmer gently for about 1 hour and 30 minutes or until well cooked.
- While it's cooking, whisk the olive oil and vinegar in a small bowl, set aside.
- Once the chickpeas are cooked, immediately drain into a bowl and mix in the vinegar mixture while still warm.
- Add in the roasted pepper, salt and black pepper. Set aside.
- Fry the onions gently until soft and translucent. Add the cumin, fennel, chilli, and half the paprika. Set aside.
- You can do things up to this point and keep in the fridge until half an hour before serving.
- Before serving, mix everything in a big bowl including the parsley and the rest of the paprika. Take care in mixing so as not to break up the tuna too much. Serve as part of buffet or with bread.
She was telling the truth! Lesley Allin that is, the author of the Great American Food cookbook. I've done several good recipes of hers before though the last two was quite so-so that's why I was quite reluctant to try once more. But I had to because all my other cookbooks are packed in boxes (for our move) and hers is the only one available that has a blueberry muffin recipe.
I just have to make some since I can't resist the heaps of blueberries in the supermarkets. They looked all so plump, juicy and delicious. They're good for you, too. Besides being a good source of vitamin C, fibre and being fat-free, it apparently can lower cholesterol as well.
About the muffins, the last ones (from a cookbook I shall not name) I made were not quite up to par with all the berries sinking to the bottom. I think I chucked most of them in the bin. This time, the batter held its mettle and managed to hold on to the blueberries and make them evenly distributed. The muffin itself was cakey and smelled fantabulous just like what any self-respecting muffin should be. Lovely to eat warm or cold. So Lesley's now back in my good books. :)
Blueberry Sour Cream Muffins
200 g [1 1/4 cups + 2 Tbsp] self-raising flour
1/4 tsp fine salt
1/2 tsp bicarbonate of soda (baking soda)
45 g [3 Tbsp] unsalted butter - softened to room temperature
170 g [heaping 3/4 cup] caster sugar (superfine)
2 large eggs
1 cup sour cream
grated rind of 1 lemon*
1 tsp vanilla extract*
200 g [about 1 1/2 cup] fresh or frozen blueberries
granulated sugar for sprinkling
- Preheat oven to 400°F/200°C/fan 180°C. Grease or line with paper liners a 12-hole muffin pan.
- Combine the flour, salt, and bicarbonate of soda in a bowl. Mix well and set aside.
- In a big bowl, beat the butter and the sugar.
- Add the eggs one at a time. Beat until light and fluffy.
- Add the sour cream and lemon rind and/or vanilla. Beat to mix.
- Fold in the flour mixture with a wooden spoon.
- Add in the blueberries.
- Spoon the mixture into the prepared muffin pans.
- Sprinkle the tops of the muffins with about 1/2 tsp of granulated sugar.
- Bake for 15-20 minutes.
- Cool for 5 minutes before removing muffins from the pan.
*Note: You may use either the lemon rind or vanilla or use both.
Hey, stay awhile and have some raspberry sorbet. We gotta beat this summer heat with other than sitting in front of an electric fan or lying on the beach. Cold and icy confections are one of my favourite things in summer. One of the more popular one is the sorbet. Very much like an ice cream except there's nary a drop of dairy in it. Because of its ultra low fat properties it's well loved by dieters and the health conscious.
Well, I do diets but I wasn't too keen on sorbets before until I made this one last week. The intensity of the fruits' flavour and its instant yumminess further reinforced the idea that homemade is better than shop-bought. Just look at that pink confection speckled by pockets of raspberry pulp. Isn't it pretty?
I found this recipe by chance when I was lazily surfing at the Daily Telegraph's Food and Drink Section whereupon I saw Tom Norrington-Davies' article and recipes of sorbets. Thanks Tom!
I chose to make this one chiefly because I've got all the ingredients right in my fridge. Besides raspberries are everywhere in the shops so it makes sense to buy and use what's in season to take advantage of its freshness at the peak of its flavours. He was right when he said that the raspberry and banana combination was a revelation. It was indeed with the banana giving it a creamier body and nicely combining with the distinctive taste of the raspberry.
This time I followed Tom's recipe to use fresh egg whites. Next will be time to try the booze. See these two are used to slow down the formation of ice crystals as you freeze it. I try to avoid using fresh egg as much as possible so we'll see how it goes next time I make a sorbet.
Raspberry-Banana Sorbet
*For the sugar syrup:
250 g granulated sugar
250 ml [1 cup] water
250 g raspberries
1 very ripe banana
juice of half a lemon
350 ml [1 1/3 cups + 2 Tbsp] syrup
1 egg white
- For the sugar syrup:
- Place the sugar and water in a saucepan. Stir to dissolve the sugar.
- Bring to boil then cool completely.
- For the sorbet:
- Puree the banana, raspberries, lemon juice, and syrup in a food processor or blender.
- Pass through a sieve to remove the pips.
- Beat the egg white to soft peaks then fold into the fruit mixture.
- Put the mixture in a bowl (if it is not yet in one) and then put it in the freezer.
- Freeze for one hour.
- Remove from freezer and you should see a rim of soft, frozen sorbet around the edge.
- Whisk it back into the middle using a hand whisk or a fork.
- Freeze it again this time for 2 hours.
- Beat the sorbet again.
- Freeze for the third time for 1 hour.
- Beat it for the last time and transfer it to a tub or container for the final freezing.
- If you freeze it completely, let it stay in the fridge for about 15 to 20 minutes before serving it.
- Suggested serving: pair with rich chocolate ice cream.
*Note: You can skip all the freezing and beating by using an ice cream machine.
Well, thank goodness the resurrection of Lasang Pinoy coincided with my re-entry into the fold of Pinoy food blogging. It was fortuitous enough for me to have a post waiting for a chance to be published. This edition is hosted by Afbeercan of Eat Matters - a food blog with beautiful delectable pictures.
