Thursday, April 29, 2010

ICED MOCHACCINO



  • 8 oz espresso
  • 4 oz chocolate syrup
  • 20 oz steamed milk
  • crushed ice

  1. Distribute crushed ice in 4 tall glassesAdd 5 oz steamed milk in each glass.
  2. In a separate container, mix espresso and chocolate syrup.
  3. Pour espresso chocolate mixture slowly down the side of the glasses.
Useful tips: If you think that melting ice cubes will make your mochaccino watery, it is
best that you prepare your mochaccino a day ahead. Pour your mochaccino into ice cube trays.
Once frozen, pop it out into your glasses and allow to melt.

Chocolate Ganache Tart

I want to share this easy to prepare chocolate tart recipe which I got from 2007 issue of Real Living magazine. I have tried this at home and served as dessert during my 39th birthday. My guests were so impressed and couldn't just resist taking the whole slice of it.
This is best served with a glass of ice cold mochaccino.

YIELD: one 9-inch tart

Ingredients:

FILLING:

  • 200 g bittersweet chopped chocolate
  • 320 g heavy cream

CRUST:

  • 1 2/3 cups All Purpose flour
  • 2 Tbsp refined sugar
  • 4 Tbsp cold water
  • 1/2 cup (225 g) unsalter butter (preferably Anchor butter)

Procedure:

CRUST:

  1. In a large clean bowl, combine all purpose flour, sugar, butter (cut into small cubes, soft). Mix well until it resembles a coarse meal.
  2. Add the cold water, one tablespoon at a time until a dough is formed. Lightly knead the dough a couple of times and flatten into a disk shape.
  3. Cover with plastic cling wrap and chill for at least an hour.
  4. Preheat oven to 400F.
  5. Roll out dough to an 11-inch diameter circular shape on a slightly floured surface. Drape dough over the tart pan. Fold in the sides to make a border.
    Cover the dough with parchment paper or foil and place weights such as rice or beans. Bake for about 20 minutes. Remove the weights and cover and continue baking for another 15 minutes or until pie crust turn to golden brown. Cool completely.

FILLING:

  1. Place the bitter sweet chopped chocolate in mixing bowl.
  2. Heat the heavy cream in a saucpan until it is scalding but not boiling. Pour over chopped chocolate and let it sit for a few minutes to melt the chocolate.
  3. Mix until thorough blended. Pour over prepared tart crust
  4. Chill over night or at least 8 hours.
  5. Garnish with crystallized fruits or chocolate shavings.

Kitchenaid: What are the different whipping stages of egg white?

Beating the egg white to make into a foam would be very critical. It requires proper timing, appropriate speed, at suitable temperature. With the aid of kitchenaid stand mixer, beating the eggwhite makes your whipping so easy. Here is a guide on how to beat egg white to desire whipping stage.

What you need: Egg whites at room temperature

Place egg whites in clean, dry bowl. Attach bowl and wire whip. To avoid splashing, gradually turn to designated speed and whip to desired stage. See chart below:

AMOUNT SPEED
1 egg white gradually to 10
2-4 egg whites gradually to 8
6 or more egg whites gradually to 6

Whipping Stages:
Frothy - large uneven air bubbles
Begin to hold shape - air bubbles are fine and compact; product is white
Soft Peak - tips of peaks fall over when wire whip is removed
Almost Stiff - Sharp peaks form when wire whip is removed, but whites are actually soft
Stiff but not dry - sharp stiff peaks form when wire whip is removed. Whites are unifor in color and glisten
Stiff and dry - sharp, stiff peaks form when wire whip is removed. Whites are speckled and dull in appearance.

Wednesday, April 28, 2010

KitchenAid: How to mix and knead yeast dough

Follow these steps in mixing and kneading yeast dough using kitchenaid stand mixer. This steps are applied for bread making using Rapid Mix method.
  1. Place all dry ingredients including yeast into bowl, except the last 1 or 2 cups flour.
  2. Attach bowl and dough hook.
  3. Turn to speed 2 and mix about 15 seconds or until ingredients are combined.
  4. Continuing on speed 2, gradually add liquid ingredients to flour mixture, about 30 seconds to 1 minute. Mix 1 minute longer. If liquid ingredients are added too quickly, they will form a pool around the dough hook and slow down mixing process.
  5. Continuing on speed 2, gently tap remaining flour around sides of bowl, 1/2 cup at a time, as needed. Mix until dough clings to hook and cleans sides of bowl, about 2 minutes.
  6. When dough clings to hook, knead on speed 2 for 2 minutes until dough is smooth and elastic.
In making bread using the conventional method, dissolve the yeast first in warm water in warmed bowl. Add remaining liquids and dry ingredients except last 1 or 2 cups flour. Turn to speed 2 for about a minute or until ingredients are thoroughly mixed. Proceed with steps 4-6.

Tuesday, April 27, 2010

Kitchen Aid: Mixing Tips

How to convert your favorite recipes into Kitchenaid mixer recipe? Mixing technique may vary depending on how the mixing is done, manual or by electric aid, and what particular instrument is used.

This mixing instructions can be used to to convert your favorite recipes for use with the Kitchenaid Mixer.

To help determine a mixing procedure, your own observations and experience will be needed. Watch the batter or dough and mix only until it has the desired appearance described in your recipe such as "smooth and creamy." Use the Speed Control Guide below to help determine proper mixing speeds.

  • 1 STIR - for slow stirring, combining, mashing, starting all mixing procedures. Use to add flour and dry ingredients to batter, add liquids to dry ingredients, and combine heavy mixtures.
  • 2 SLOW MIXING - for slow beating, mashing, faster stirring. Use to beat heavy batters and candies, start mashing potatoes or other vegetables, cut shortening into flour., beat thin or splashly batters, and mix and knead yeast dough.
  • 4 MIXING/BEATING - for mixing semi-heavy batters such as cookies. Use to cream sugar and shortening and add sugar to egg whites for meringues.
  • 6 BEATING/CREAMING -for beating, creaming, medium fast whipping. Use to finish mixing cakes, doughnut, and other batters.
  • 8 FAST BEATING/WHIPPING - for whipping cream, egg whites, and boiled frostings
  • 10 FAST WHIPPING - for whipping small amounts of cream and egg whites.

ADDING INGREDIENTS
The standard procedure to follow when mixing most battes, especially cake and cookie batters, is to add:
1/3 dry ingredients
1/2 liquid ingredients
1/3 dry ingredients
1/2 liquid ingredients
1/3 dry ingredients
Use STIR SPEED until ingredients have been blended. Then gradually increase to desired speed.
Always add ingredients as close to side of bowl as possible, not diretlly into moving beater.

NOTE:
If ingredients in very bottom of bowl are not thoroughly mixed, the beater is not far enough into the bowl.

CAKE MIXES:
When preparing packaged cake mixes, use SPEED 4 for medium speed and SPEED 6 for high speed. For best results, mix for the time stated on the package directions.

ON ADDING FRUITS, RAISINS or CANDIE FRUITS:
Solid materials should be folded in the last few seconds of mixing on STIR SPEED. The batter should be thick enough to prevent fruit or nuts from sinking to the bottom of the pan during baking. Sticky fruits should be dusted with flour for better distribution in the batter.

ON LIQUID MIXTURE:
Mixtures containing large amount of liquid ingredients should be mixed at lower speeds to avoid splashing. Increase speed only after mixture has thickened.

Monday, April 26, 2010

Home Blender by Best Green Life Co., Inc


This home blender is also best for making smoothies.

FEATURES:
  • Mixing wave for excellent process in a crown-shaped multi-purpose device with three protrusions. It can shorten cooking time by changing the stream of materials through the three protrusions in the mixing process. It can also be used for excellent treatment when processing or grinding foods, more than 3cm in length.
  • Available by changing multi-purpose knives according to the needs;Horizontal blades: mixing, grinding; S-shaped blades: graining mill, mincing meat or chopping
  • Safety devices -Overheat prevention for motor with artifical intelligence sensor.Triple safety switches: different types of switches such as a functional push button switch, a micro switch, and a safety pin button on the lid must be in accorded position for proper operation
  • Equipped with powerful motor.
SPECIFICATION
Power: AC 220v / 60hz480w
Container capacity (mixer / girnder) : 2100cc / 700ml
Master cartion: 4units
G. W: 19. 08kgs
Origin: Korea
PACKING
Inner packing: 400mm*280mm*210mm
Carton size (units) : 585mm*425mm*450mm
Unit per master / export carton: 4units
Net weight: 17. 28kgs
Gross weight: 19. 08kgs
Master / export carton: 0. 112cbm
Quantity per 20 ft container: 1, 068units

for details and if you want to purchase this item, follow this linkis

This Classic series Kitchenaid mixer is one essential powerful tool in pastry business. It makes your baking routine a whole lot easier and convenient. Kitchenaid Professional is known for its durability and reliability in home cooking. I am going to feature here the one which I have been using for the past decade, The Classic Series Kitchenaid Stand Mixer.

It is a Classic Series model which features a 250-watt motor, 4-1/2 quart stainless steel bowl and a tilt-back mixer head design that provides easy access to bowl and beaters. This series has models of varying capacity ranging from 4.5 quarts to 6 quarts.

General Features:

* 10-Speed Solid-State Control
* Includes: Flat Beater, Dough Hook and Wire Whip
* Power Hub for Additional Attachments
* Capacity for Kneading Two Loaves of Bread
* Assembled with Pride in Greenville, Ohio
* Dimensions: H 13.9" x W 8.7" x D 14.1" 22lbs

You can view more of kitchenaid products and accessories from the following sites:
Kitchenaid Official Website
Kitchenaid Professional Shop

Sunday, April 25, 2010

Importance of Food Labels



Food labels found at the back of the package can give you useful information to help guide your food preferences. What do you need to check in food labels? What kind of information do you get in food labels? In food labels you will find that ingredients are always listed in decreasing order of weight.
Generally, labels give information based on values per 100g and per serving.

Here is a list of facts found in food labels.
  1. Energy - expressed in kilojoules (Kj) and kilocalories (Kcal). This information is helpfuil if your are monitoring your calorie intake especially when you are to lose weight. Generally, opt for low-calorie products.
  2. Protein - is unlikely to cause any large fluctuations in your blood glucose level.
  3. Carbohydrates - the total amount of carbohydrates is given. It gives information on how much of it is made of sugar (i.e. 2.0 g or less of sugar per 100 g is low) . This can help you to determine the effect of that food on your blood sugar level.
  4. Fat - choosing items with a lower fat content (3.0 g or less per 100 g serving is low) will help you to lose weight. Foods with higher proportion of mono- or polyunsaturated than saturated fats are more healthful.
  5. Fibre - choosing foods with a higher fiber content will help you keep healthy.
  6. Sodium - this tells you the amount of salt per serving. Limiting your salt intake will be beneficial to your blood pressure.

Saturday, April 24, 2010

Tropical fruit smoothie for summer

Smoothie is one great beverage to quench our thirst this summer. Try this new tropical fruit based smoothie...

PINEAPPLE PAPAYA SMOOTHIE
1 cup orange juice
1 1/2 cups frozen papaya chunks
1 cup pineapple chunks
1 to 2 tablespoons unsweetened shredded coconut (optional)
Pour orange juice into the blender first. Add coconut, if using, and then fruit. Put cover on and blend until smooth.


PINEAPPLE YOGURT WHIRL
6 ounces can pineapple juice concentrate, thawed
1/2 cups water
1/2 cups skim milk
8 ounces carton vanilla yogurt
2 tablespoons sugar
1 1/2 teaspoons vanilla
2 cups ice cubes
Pineapple wedges, for garnish
In a blender container, combine the pineapple juice concentrate, water, milk, yogurt, sugar, and vanilla. Blend mixture until smooth. With the blender running, add ice cubes slowly through the opening in the lid and blend mixture until slushy. Pour into tall glasses and decorate each serving with fresh pineapple wedge.

PINA BANANA SMOOTHIE
1 cup pineapple juice
1/3 cups coconut milk
1 1/2 cups frozen banana slices
1/2 cups pineapple chunks
Pour liquid ingredients into the blender first. All fruit goes into blender at one time. Put cover on and blend until smooth.

Thursday, April 22, 2010

Pichi pichi recipe


Pichi-pichi is a famous native delicacy that is made from coconut (Cocos nucifera) and cassava (Manihot esculenta) or locally known as balanghoy or camoteng kahoy. This variety of dessert originated from Quezon Province, Philippines and became popular all over the tagalog region.

The common pichi-pichi is flavored with pandan and grated coconut topping and may come in different colors.

INGREDIENTS:
2 cups grated cassava
food color (optional)
1 cup sugar
4 pieces pandan leaves
1/4 teaspoon lye water (optional)
1/2 cup grated coconut

INSTRUCTIONS:
  1. Boil pandan leaves to make pandan water.
  2. In a large bowl, mix the sugar and the pandan water until sugar is completely dissolved. Add in the grated cassava and blend well. Add in the lye water drop by drop while continuing blending the cassava mix. Lyed water can be omitted if not available. Pandan water may be substituted with flavoring extract of your choice.
  3. Pour the mixture into molds and arrange ina steamer.
  4. Steam for an hour or wait until all the grated cassava becomes translucent.
  5. Remove from steamer and let it cool.
  6. Scoop out the pichi-pichi from the mold.
  7. Roll each piece in grated coconut.

Thursday, April 15, 2010

COFFEE SMOOTHIE

Now that summer is in full swing, what better way to quench your thirst than with coffee smoothie. Smoothies received very high approval rating in taste tests from U.S. Westcoast to the Midwest. And all coffee lovers across the country will surely be happy for they also have their healthy version of satiating their thirst this summer.

COFFEE SMOOTHIE
3 to 4 tablespoons instant coffee powder
1 cup milk (nonfat okay)
1 cup vanilla frozen yogurt
1 cup frozen bananas
Pour liquid ingredients into the blender first. Yogurt is a liquid ingredient. Add bananas. Put cover on and blend until smooth.

Wednesday, April 14, 2010

COCONUT GINGER SMOOTHIE

Coconut ginger smoothie is one unique tropical treat that proves to increase metabolic rate hence it speeds up weight loss and doubles energy levels. This is one best treat for people who want to loss weight faster because this contains medium-chain fatty acids, a unique fat that is transported straight to the liver and immediately burned into fuel.

Coconut is believed to contain powerful anti-oxidant which neutralizes the free radicals that contribute to the build up of bad cholesterol. Its sterols immitate the action of progesterone, a key hormone for bone strength.

1/4 cups apple juice
1 pinch coconut, grated or. . . 1 tablespoon coconut milk *
1/2 banana
1/4 teaspoons ginger root ‐‐ fresh, peeled, grated
1/2 cups crushed ice ‐‐ or 2 small ice cubes

This creamy healthful drink can be prepared from fresh or dried coconut. Commercial canned coconut mix could be very sweet to use.

If using fresh coconut, cut coconut meat into 1-inch piece and place equal amount of coconut and hot water in food processor or blender. Make into puree at high speed for 1-2 minutes minutes, let steep for 30 minutes. Then pour into a strainer set over a bowl. Press on the pulp and squeeze by the handful to extract as milk as possible. Pour the milk through a fine‐mesh strainer.

If using dried coconut: use 1 cup p unsweetened, dried coconut with 1 1/2 cups hot tap water. Allow to stand for 5 minutes. Puree one minute and proceed similar as above. Can be kept frozen for a week.


Blend all ingredients in a blender or food processor until smooth.

This is best taken after a heavy work out for rehydration.
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