9/18/2013
Refreashing dessert with berries
first: fill the vanilla ice creme in a bowl
second: the thawed berries
third: the crushed Meringues
forth: beaten heavy cream
Gabi from Germany
6/12/2013
3/03/2013
Pineapple tarts recipe
Pineapple paste/ jam:
Ingredients -
2 half-ripe pineapples (grated)
200g granulated sugar
4 cloves
1 cinnamon stick
1 tsp lemon juice
Method -
1) Grate pineapple until it reaches core.
2) Drain and use ladle to press juice out until 90% dry. Keep the juice.
3)
Cook the grated pineapple, putting in half the portion of sugar,
cloves, cinnamon sticks and lemon juice in a large pot under moderate
heat until it begins to boil.
4) Reduce heat to medium and continue to cook, stirring occasionally.
5)
From time to time, add the leftover pineapple juice little by little
when the juice in the mixture is almost evaporated. Repeat until all the
juice is completely used up for the cooking.
6) Add the remaining sugar bit by bit until the desired sweetness is achieved.
7)
When all the mixture starts to look caramelised and dry, reduce the
heat to low. keep stirring the mixture is almost dry and sticky with a
golden hue. This will take 1-11/2 hours.
8) Remove cloves and cinnamon stick. Set aside to cool and store in an air-tight container.
Ingredients -
400g plain flour
50g corn flour
1/4 (heaped) tsp salt
280g cold butter (do not allow to soften)
3 egg yolks
6 tbs icing sugar
3 tbs cold water
1/2 tsp vanilla extract
Method -
1) Sift flours, icing sugar and salt. Mix well.
2) Using fork, run butter into flour until mixture resembles bread crumbs.
3) Beat egg yolks, cold water and vanilla extract. Add to flour mixture.
4)
Use fingertips to make into a large dough ball. chill for 30 min until
dough is easy to knead and cold to the touch. Always chill any unused
pastry.
5) Using pineapple tart mould, roll and cut into shapes.
6) Glaze tarts with egg wash (1 egg yolk and 1 tbs water) and place pineapple jam on tarts.
7) Bake at 160 deg Celsius for 20 min.
Hope this helps! And yes, I used french butter for the pastry, I think it does affect the taste too!!
Enjoy!
Cheers,
yen ning from Singapore
3/01/2013
Friendship Potluck Luncheon@Claire Williams from New Zealand_Feb 7,2012
2 Cups cold heavy
cream
12 Ounces Italian
mascarpone cheese
1/2 Cup sugar
1/2 Cup (or more)
Kahlua liqueur
2 Tablespoons unsweetened
cocoa powder
1 Teaspoon instant
espresso powder
1 Teaspoon pure vanilla extract
3 Packages
chocolate crisp chip cookies
Shaved semi sweet
chocolate for garnish
Combine heavy cream, mascarpone, sugar,
Kahlua liqueur, cocoa powder, espresso powder and vanilla in a bowl and mix on low
speed to combine and than slowly raise
the speed, until it forms firm peaks.
To assemble the cake, arrange chocolate chip
cookies flat in an 8 inch spring form pan, covering the bottom as much as
possible. Spread a fifth of the mocha cream evenly over the cookies. Place another
layer of the cookies on top, lying flat and touching, followed by another fifth
of the cream. Continue layering cookies and mocha cream until there are 5
layers of each, ending with a layer of mocha cream. Smooth the top. Cover with
plastic wrap and refrigerate overnight.
Run a small sharp knife around the outside of
the cake and remove the sides of the pan. Sprinkle the top with the chocolate,
cut in wedges, and serve cold.
Enjoy!
Lucia Coumans
The Netherlands
Februari 2013
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