Thursday, April 30, 2009

Tropical Fruit Smoothie (part I)

Over the past 2 weeks I have featured here basic smoothie recipes just apt for this
summer. The heat these days is just excruciating and taking a glass of smoothie each with nutritional value surely helps you chill. The following smoothie recipes I am going to share are all tropical fruit flavored and are readily available this summer.I make my smoothie every morning just right before I take my jog and my regular work out. It is truly refreshing not to mention its rich in Vitamin C help strengthen your immune system.

Slushy Sweet lemon milkshake
6 oz frozen lemonade concentrate
1 cup milk
1 cup water
sugar to taste, the lesser the better (not to exceed 1/4 cup... it would make your smoothie tastes like melted candy)
10 to 12 ice cubes

Blend all ingredients in an electric blender at high speed for about 30 seconds, until smooth. Serve immediately.

NOTE: to produce a more smooth and savory smoothies, blend first the solid ingredients, add water, then add ice cube one at time and until crushed. Increase blender speed to high for 30 seconds, or until smooth.

Mango Banana smoothie
1 cup frozen mango
1 frozen banana
SUgar to taste
Vanilla extract
Ice

Blend until smooth.

Mango Papaya Smoothie
1 mango, peeled, pitted, and chopped coarse
1 papaya, peeled, seeded, and chopped coarse
2 cups plain yogurt
1/4 cup water
2 tablespoons fresh lime juice plus 4 lime slices for garnish
3 tablespoons honey, or to taste
1/4 teaspoons almond extract or flavoring
10 ice cubes

Blend mango, papaya, yogurt, juice, honey, almond extract at slow speed, and water
Increase blender speed and add ice cubes in batches until the mixture is smooth enough.
If texture is too thick, add another batch of ice cubes to thin the smoothie. Add enough to desired consistency.
Serve immediately

Tuesday, April 28, 2009

Blueberry Cheesecake

Photo by: trinitychau

crust:
1 1/4 cups crushed graham crackers
3 Tablespoon melted butter
1 Tablespoon refined sugar

filling:
450 grams softened cream cheese
1 cup sugar
4 eggs
1/2 cup heavy cream
1 tsp vanilla
Blueberry Comstock filling

Procedure:
Preheat oven to 350°F
Line 9" spring form fan with foil or parchment paper
In a bowl, put together all ingredients for the crust. Press into the bottom of a foil-lined 9" spring form pan. Refrigerate to set for 2 hours.
In your mixing boil beat the cream cheese til smooth and soft and slowly add sugar.
Add eggs one at a time mixing well every after addition.
Fold in heavy whipped cream. and vanilla.
Note: for a less airy and volume, do not whip the cream, just blend well with the cream cheese. Pour over crust.
Bake in the oven for 45 to 50 minutes.
Cool completely.
Top with blueberry filling. Chill for 4 hours before serving.

Sunday, April 26, 2009

Tempering Technique

Tempering is a heat treatment technique for metals, alloys and glass. Tempering is conducted by a controlled reheating of the work piece to a temperature below its lower critical temperature.

In baking tempering method is also applied before egg is added into a hot mixture. Tempering is accomplished to avoid coagulation or curdling of egg or egg yolk when added into a hot mixture and in order to achieve a more homogenized smooth batter.

How is it done?
Place egg, egg yolk, or any mixture with egg in a separate mixing bowl.
Take a small portion of the hot mixture and add it slowly into the egg mixture. Stir adequately to completely mix the egg with the hot mixture.

Pour the tempered egg into the hot mixture and stir gently until a homogenized smooth texture is achieved.

Saturday, April 25, 2009

Black Samba Recipe


A moist chocolate cake frosted with mango cream.

Use the chocolate cake decadence recipe for the base.

For the brandy syrup

50 g hot water
50 g sugar
60 g brandy

Dissolve sugar in hot water. Add the brandy when the sugar syrup is cool. Alternatively, you may boil the water with sugar until the sugar is melted. Let it cool completely before adding the brandy.

For the frosting:
500 grams All Purpose Whipping cream
Diced mangoes - keep them small to prevent the layers from sliding.

Assembly:
Slice the chocolate cake into three layers
Generously brush with the brandy syrup to keep the cake moist.
Spread whipped cream and top with diced mangoes.
Spread with a little more whipped cream and top with the next layer. Do the same to the second and third layer (topmost layer).
For the top layer, use sliced mangoes
Brush the mangoes with melted apricot jelly to keep the mangoes from drying and turning dark.

Friday, April 24, 2009

Steamed pudding procedure

1. Generously brush softened butter all over the bottom and sides of the mold.
2. Seal the mold using a piece of parchment paper secured by a thick rubber band or kitchen twine.
3. Cover the mold tightly with foil and then place inside the pot. The mold must be placed on a wire rack in the pot.

Chocolate Decadence


One of the very first recipes Noulan's Kitchen has developed is the chocolate decadence cake. It is a very fast moving delicacy which turns everyone who tasted it to be in cloud 9.

Yield: 12 slices - 9" inch round cake

60 grams Dutch Cocoa powder
60 grams vegetable oil
40 grams brown sugar
150 mL water

225 grams All Purpose Flour
1 teaspoon baking soda
1 teaspoon salt

50 grams salted butter
55 grams shortening
1 teaspoon vanilla powder (FERNA)
180 grams sugar
90 grams brown sugar
3 pcs large eggs
150 grams full cream milk

Procedure:
Heat oven to 350°F. Grease and flour a 9" round baking pan.
In a large bowl, combine cocoa powder, vegetable oil, brown sugar, and warm water. Stir using a whisk until smooth. Allow to cool and set aside.
Sift the flour, baking powder, and salt together,mix thoroughly.
Cream the butter and sugar together. Add eggs one at a time mixing well after each one.
Add in flour mixture and milk alternately.
Fold in chocolate mixture.

Filling:
300 g Condensed milk
460 g full cream milk
4 pcs egg yolks
50 g corn starch
30 g dutch cocoa powder

In a medium sized saucepan, heat condensed milk and full cream milk. Add the cocoa powder.
In a separate container mix egg yolk and corn starch.
Combine the egg yolk mix and the milk . Continue stirring until smooth and texture is thick.
NOTE: Temper the egg yolk before adding into the milk-chocolate mixture.

Frosting:
1:1 ratio of dark chocolate and all purpose cream
e.g. 250 g dark chocolate and 250 g all purpose cream.
10% unsalter butter
e.g 50 grams butter

In a double broiler, melt the dark chocolate. Add the all purpose cream and butter.
Allow to cool and harden overnight in a refrigerator.
Beat the hardened chocolate cream until fluffy.

Thursday, April 23, 2009

Tiramisu Recipe



I always thought of tiramisu as a Japanese cuisine but when I started my Kitchen gourmet business 5 years ago, I found out its not. Tiramisu is actually one of the most popular Italian cakes. It is made of savoiardi (also known as known as lady finger biscuits and locally called as broas) dipped in espresso or strong coffee and layered with a whipped mixture of egg yolks, mascarpone, and sugar, and topped with cocoa. Because mascarpone is expensive and rare to find locally, the recipe which I will share is a modification of the real tiamisu recipe.Coffee Rhum Syrup
Broas or Lady finger biscuits
Chocolate Cake
Cocoa Powder
Chocolate coated coffed beans

Mousse:
150 grams Cream cheese, softened (Anchor)
200 grams Condensed Milk
1 tablespoon Gelatin dissolved in 3 oz water (Ferna Brand)
1/4 teaspoon vanilla powder (Ferna Brand)
250 grams All Purpose Whipping Cream
4 grams Instant Coffee (Nescafe) dissolved in 1 oz water

Procedure:
  1. In a medium bowl, beat cream cheese until smooth. Blend in condensed milk. Set aside.
  2. Dissolve gelatin powder in water and place in a water bath until powder is completely dissolved. Set aside to cool.
  3. Stir in the cold gelatin mix into the cream cheese mixture.
  4. Fold the whipped cream into the cream cheese mixture.
  5. Get one third of the mixture and add instant coffee mix. Using a wooden spoon, blend well.
  6. Assemble the tiramisu


How to assemble:
  1. Place a 1/2 inch thick round chocolate cake in a spring pan.
  2. Glaze the cake with coffee rum syrup
  3. Pour two third of the tiramisu mixture on top of the chocolate cake until to about 1/2 inch thick
  4. Place broas sticks on top of the tiramisu layer until completely covered.
  5. Soak broas with coffee rhum syrup
  6. Pour the rest of the tiramisu mixture on top of the broas layer.
  7. Allow to set overnight

Coffee Rhum Syrup:
65 grams sugar
65 grams water
5 grams instant coffee
100 ml rhum liquor




How to make the best puddings?

For steam puddings, lidded metal molds are ideal. Seal mold with a piece of parchment paper secured with kitchen twine or a thick rubber band, and then cover with foil, sealing edges.
Water bath method. Fill a baking pan with hot water to reach halfway up the sides of the mold. the simmering water provided gentle heat to ensure that the pudding is evenly cooked.
Observe the water. The water must gently simmer the steaming process and not be allowed to boil. You may also need to add more water during the steaming.
Unmolding. Remove the mold from the water bath and let it cool. The pudding must be cold enough before unmolding. Carefully run a knife around the edge to loosen.
Bread pudding shield. To prevent splattering, shield pudding with foild when pouring water into the baking pan; remove the foil before cooking.

Wednesday, April 22, 2009

Applesauce for a festive pudding

One truly best of all the best toppings for festive pudding is applesauce. Toppings can be stored in an airtight container in a refrigerator for up to one week or in the freezer for up to one month. Frozen toppings must be thawed completely to room temperature.

Yield: makes enough for a steamed pudding
2 large apples
2 tablespoons water
1 1/2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Peel and core apples, and cut into chunks.
Place in a small saucepan with the water, sugar, and spices. Covering the saucepan, cook over low heat until apples fall apart, about 10 minutes. Continue cooking, uncovered, for 5 minutes more. Stirr constantly. Remove from heat, let cool.

Chocolate Bread Pudding Recipe

Yield: 8-10 servings

"A 9x13 glass baking dish may be used intead of gratin dish. You can also use white bread in place of brioche. I suggest you choose the best quality chocolate you can find for a more delightful and savory dessert. Use a vegetable peeler to shave chocolate for garnish."

170 g bittersweet chocolate, finely chopped, plus 1/2 oz. shaved for garnishing (if desired)
500 g half-and-half (1 quart)
4 pcs large egg yolks
75 grams refined sugar
2 teaspoons vanilla extract
1 loaf brioche (approx 1 pound)
1 8-oz container creme fraiche

INSTRUCTIONS:
Preheat oven to 325°F. Place chocolate in bowl (heat-proof). In a small saucepan, bring half-and-half just to a simmer and pour over the chocolate. Let stand 5 minutes, then stir with a wooden spoon until smooth.
In a separate bowl, whisk egg yolks, sugar, and vanilla. Add the chocolate mixture, and whisk until smooth.
Cut brioche in 1/4-inch-thick slices. Cut-off rounds; slice each in half, and set aside. Cut each slice into quarters. Fill a 9x12 gratin dish or a deep oval roasting dish with the quartered bread. Pour half the chocolate mixture over the bread, and press down with a spatula to help the bread absorb the custard. Arrange reserved bread pieces on top.
Pour remaining chocolate mixture over bread until it is completely covered and all cracks are filled. Press bread down with a spatula to soak thoroughly. Clean the edges with a damp cloth. Let stand for 30 minutes.
Place dish in a large roasting pan, fill pan enough hot water to reach halfway up sides of dish. Bake for 35 minutes or until pudding is set. Transfer to a wire rack to cool for about 15 minutes.
In another small bowl, whisk creme fraiche until soft peaks are formed. Serve pudding warm, garnished with dollops of creme fraiche and chocolate shavings, if desired.

Monday, April 20, 2009

Fruit Cocktail Smoothie

here is another easy-to-make smoothie that is surely refreshing and would quench your thirst during this hot hot summer season. It is called fruit cocktail smoothie with a dash of cinnamon taste.

8 ounces canned fruit cocktail, chilled
1 cup milk
1/4 cups nonfat dry milk powder
1/2 teaspoons vanilla
1/2 cups ice cubes
2 dashes ground cinnamon

Combine undrained fruit cocktail and remaining ingredients in the blender container. Cover, blend at medium speed until completely combined. Add ice cubes or crushed ice, cover and blend till smooth. Sprinkle with additional cinnamon (for garnish) if desired. Serve immediately.

Sunday, April 19, 2009

Cappucccino Smoothie

2 cups brewed double strength coffee
1 pint coffee ice cream
6 cups ice
1 1/2 cups milk
Whipped cream, if desired
Cinnamon for garnish
Place coffee, ice cream, ice and milk in blender. Mix until smooth. Top with whipped cream and cinnamon.

Berry Banana Smoothie

1 large banana, peeled, sliced and frozen
3/4 cups frozen or fresh strawberries, raspberries or blueberries
3/4 cups low‐ or non‐fat vanilla frozen yogurt
1 12ounces can or bottle of regular or diet ginger ale, chilled
Place all the ingredients in a blender or food processor. Cover and blend at highest speed until smooth. Note: if you use fresh berries, try to use a frozen banana, and if you use a fresh banana, go for frozen berries. Otherwise your drink will be too thin. Both fruits being frozen will give you a satisfyingly thick drink

Thursday, April 16, 2009

BANANA HAZELNUT SMOOTHIE

Peel bananas, slice and place on a cookie sheet. Put in freezer and freeze until solid. Remove from freezer and place in blender. Slice berries and add to blender. Pour in yogurt. Blend until smooth. Pour into glass and serve.


4 medium bananas, peeled and sliced into 1/2 inch pieces
6 tablespoons light brown sugar
1/4 cups hazelnuts
1 cup ice cubes
1/4 cups milk
1/4 cups dark rum or hazelnut liqueur
2 tablespoons chopped hazelnuts, for garnish (optional)

Place the sliced bananas in a sealed plastic bag and put them in the freezer for 1 hour. Place the brown sugar and 1/4 cups hazelnuts in a blender and grind together until fine. Place the frozen bananas, ice cubes, milk, and rum in the blender with the sugar and nut mixture. Blend until smooth. Pour the smoothies into 4 goblets or tall glasses. Garnish with chopped nuts, if desired. Serve immediately

Wednesday, April 15, 2009

Smoothies for athletes

BANANA NUTBREAD SMOOTHIE
1 ounce hazelnut liqueur
ounces banana liqueur
ounces vanilla syrup
2 ounces half and half
banana
2 cups of ice
1 teaspoon chopped walnuts
2 ounces whipped cream
Pour liqueurs, syrup, half and half, banana and half of the walnuts into blender. Add ice and blend until smooth. Pour into glass and top with whipped cream. Sprinkle chopped nuts on top.

BANANA OATMEAL SMOOTHIE
1 cup milk
1 packet instant oatmeal, regular flavor
1 whole banana, cut in chunks
1 cup orange juice
Combine all ingredients in a blender. Cover and blend on high speed for 1 minute.

Tuesday, April 14, 2009

Smoothies for athletes part 1


I am pleased to share with you a few of the hundred smoothies recipes for athletes maximum performance by Ryan Lee and Cathy Leslie.

Ryan Lee, MS, CSCS is the founder of SportSpecific.com, the world’s largest strength and conditioning resource. He’s considered one of the word’s most innovative strength and conditioning professionals.

This collection of recipes is perfect for all athletes. Whether you’re looking for a quick nutritious breakfast or a powerful post‐workout shake, you’ll find the recipe you’re looking for.

As with any smoothie, many additives can be added for a variety of reasons. You can add any powdered product and it won’t affect taste, such as protein powder, wheat germ, oatmeal, 100% bran cereal, soy powder, rice powder, flaxseed oil, bee pollen, etc. All of these products are available in health food stores.

You can throw just about anything in a smoothie to enhance its flavor such as honey, tofu, jams, any combination of fruits, peanut butter, juices, etc., but keep in mind it will effect the nutritional values listed below.

Monday, April 13, 2009

Lemon Grass Iced Tea - Tanglad Iced Tea

This summer is extremely hot hot hot....I'm sharing you this thirst quenching one of a kind beverage...this may sound odd...but try it..once you sip you can't resist the chill.

1 stalk "Tanglad" or lemon grass, trimmed
2 tea bags (I used the black tea Lipton)
4 cups hot water
1 Tablespoon fresh orange juice
1/4 cup refined sugar
1 cup crushed ice

Steps:
Dissolve sugar in 1/4 cup boiling water to make a simple syrup. Set aside.
Steep lemon grass and tea in hot water for about 3-5 minutes. Let cool. Pour into blender.
Add orange juice, simple syrup and ice. Blend until smooth.
Pour into tall glass. Serve with lemon grass stalk and lemon slices.

Sunday, April 12, 2009

easter treat

What's best to prepare for easter?

This easter treat recipe should be prepare days prior to easter sunday.


Easter Birds Nests

2/3 cup butterscotch morsels
2 cup chow mein noodles or stir fried noodles
* m&m chocolates or jelly beans

Melt the butterscotch morsels in a medium bow though microwave oven
Add chow-mein noodles to melted butterscotch and mix well.
Shape the mixture into a circle on parchment or wax paper.
Make indention in the nest’s center using a large spoon.
Let it harden and then put the jelly beans or M&M chocolate in the center of the nest.

Its quick and easy...have fun and enjoy this Easter....!

Butter....why do I need you?

Butter is one basic ingredient in cake baking. Also known as solid fat, it tenderizes and aerates the cake by coating some of the gluten-forming proteins in the flour, thus preventing excessive formation of gluten. When carbon dioxide is liberated from the reaction of baking soda and baking powder and steam is produced in baking,

Saturday, April 11, 2009

Maja blanca

Coconut white pudding, commonly known as maja blanca, is Pinoy's one of the easiest desserts to prepare. One can have the most scrumptious "kakanin" or "panghimagas" in minutes. However, before a good maja blanca is achieved, one has to develope the skills for proper timing and for a perfect soft, gel-like,creamy, pudding.

Ingredients:
2 medium coconuts, grated
4 cups warm water
1 cup sugar
1/4 cup butter
1 cup cornstarch dissolved in3/4 cup water

Procedure:

latik (at first i thought the latik used in maja blance is a caramillized coconut milk with sugar similar to that of "biko", instead its pure coconut milk cooked over low flame for half an hour or so til solids are formed)

  • Extract 1 cup thick coconut milk from the grated coconut.
  • Strain the extract then let boil over low heat. Do not throw the grated coconut for second or third extractions.
  • Simmer for about an hour or until oil starts to come out. The oil should separate from the curdled milk and there should be solid particles.
  • Make sure latik is brown but not burned.
maja
  • Pour 4 cups warm water over the reserved grated coconut. Squeeze to get second and third extractions of coconut milk. You should get 4 cups of these extractions.
  • Pour into a deep pan. Add sugar, butter, and dissolve corn starch.
  • Bring mixture to boil over low heat, stirring constantly, to prevent lumping.
  • Simmer for about 30 minutes with constant stirring until the cornstarch is completely cooked and texture is smooth.
  • Grease a medium rectangular pan with coconut oil. Pour maja into the pan while it is still hot.
  • Allow the maja to set overnight inside the refrigerator.
  • Sprinkle the latik on top of maja and slice into 12 serving pieces.

Thursday, April 9, 2009

Muscovado, a flavorful, healthful sugar

What is a muscovado?
The word muscovado is derived from the Spanish words "mas" and "acabado" , which means more and more finished, respectively, then conjugated to mascavado.

It is called more finished "mascavado" because it does not require the addition of molasses, since molasses was never removed in the first place.

What is the difference between muscovado and white sugar and brown sugar?
Locals would refer to white sugar as central sugar while brown sugar as centrifugal sugar. This is primarily because both kinds of sugars pass through a centrifuge to separate the molasses from the syrup. To make white sugar,the syrup is filtered through a centrifuge, then granulated by crystallizing and milling it into homogeneous crystals. Brown sugar is produced the same way, however, molasses is added back in, hence its brown texture and color. Muscovado on the otherhand, has never passed through a centrifuge. Its molasses is never extracted from the sugar syrup, hence, it is also known as raw non-centrifugal sugar.

Because muscovado retains the molasses and has not passed through filtration process, it is considered to be healthful, flavorful, softer and stickier and the crystals are a little coarser, and above all, all-natural. It is rich in iron and has higher content of vitamins and minerals compared to the refined ones. With the global trend towards wellness and low-fat, low sugar diets, muscovado is gaining its popularity among chefs worldwide. The once treated as "lowly" relative of refined sugars is now slowly becoming the "rising star" in the sugar family.

Wednesday, April 8, 2009

Oatmeat Raisin Chews

Let me share you the very first recipe shared to me by my dear colleague. It was through this recipe that I realized baking is indeed fun and interesting...from then on I made variations of cookie recipes and began my business venture in cakes and pastries.

This recipe yields approximately 2 dozens

Ingredients
2 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup quick oats, NOT instant
1 cup packed dark brown sugar
1/2 cup white sugar
1 cup (225 grams) salted butter, softened
2 tablespoons honey (optional)
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups raisins
1/2 cup walnuts, chopped (optional)

  • Preheat oven to 300°F
  • In a medium bowl, combine flour, baking soda, salt, and oats. Mix thoroughly using a wire whisk and set aside
  • In a separate mixing bowl, blend sugars with an electric mixer set at medium speed. Add butter and mix to form a grainy pasty batter. Scrape down sides of bowl, then add honey, vanilla. Add eggs at 20 second interval. Continue mixing at medium speed until light and fluffy.
  • Add the flour mixture, raisins and walnuts. Using a wooden ladle blend just until all ingredients are combined. Do not overmix.
  • Drop by rounded tablespoons onto ungreased cookie sheets. 2 inches apart. Bake for 2o minutes or until cookies are light brown.
  • Immediately transfer cookies in a wire rack for cooling.
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