DONNA HAY CHOCOLATE BUTTERMILK LAYER CAKE - HAPPY BIRTHDAY ODEN AND HAPPY NEW YEAR ALL

This is my final entry for 2011, a moist chocolate cake by Donna Hay, cake was named Chocolate Buttermilk Layer. Originally the cake should be four layer, like the one highlighted in Australia Master Chef Program, but I made it two layer, easy to manage and for the topping I used ganache.

This chocolate cake is a big hit...many had tried, it's rich zesty-chocolaty sensation!

Ini N3 penutup buat tahun 2011. Esok  kita akan mula buka lembaran baru. Hari ini seperti yang saya maklumkan dalam N3 terdahulu adalah ulang tahun ke 20 anak teruna saya, Oden. Oden memang meminati chocolate cake..cukup suka. jadi kali ini saya buat chocolate kek, tapi menggunakan resipi yang baru bukan resipi yang selalu saya buat. Saya banyak blog walking dan setiap kali saya cuba mendapatkan sesuatu yang baru tentang chocolate kek pasti Chocolate buttermilk Layer cake Donna Hay yang disebut-sebut. Memang teruja juga dibuatnya...jadi saya mengambil kesempatan ini untuk mencuba. Kek ini sebenarnya 4 tingkat..tetapi saya tidak dapat bayangkan bagaimana saya hendak potong kalau sudah tinggi melangit jadi saya potong dua...tinggalkan dua tingkat..mudah untuk uruskanya nanti.

Menarik kek ini lapisanya menggunakan cream cheese frosting..untuk topping saya gunakan ganache sebab anak-anak suka ganache. Mengikut resipi asal mudah aje tak perlu dihias kek ini, sapu cheese frosting setiap lapisan sehingga ke lapisan atas cukup simple...bagi saya tidak arif bab-bab menghias kek ini saya gunakan lilin dan mainkan dengan chocolate siap... apa pun resipi ini memang sedap dan  saya bercadang hendak buat 4 tingkat seperti original resipi. Tunggu mungkin birthday Myraz nanti 6 hb Januari.

Selamat Tahun Baru bagi semua penghujung PATYSKITCHEN semoga tahun 2012 membawa lebih keberkatan dan kerahmatan buat semua.

Chocolate Buttermilk Layer Cake

(from Donna Hay, Donna Hay Magazine – 50th Issue Birthday)

Serves 6 to 8

• 1 cup (250 ml) water
• 125 g unsalted butter, chopped
• 1/3 cup (35 g) cocoa, sifted
• 2 cups (300 g) plain (all-purpose) flour, sifted
• 1 teaspoon bicarbonate of (baking) soda, sifted
• 2 cups (440 g) caster (superfine) sugar
• 2 eggs
• 1/2 cup (125 ml) buttermilk
• 1 teaspoon pure vanilla extract

1. Preheat oven to 160° C (325° F).  Lightly grease 2, 18 cm round cake tins and line with parchment paper.
2. Place the water, butter and cocoa in a small saucepan over medium heat and stir until the butter has melted; set aside.
3. Using a fine-mesh sieve, sift the flour and bicarbonate of soda into a large bowl.  Add sugar and whisk to combine well.
4. Add the cocoa mixture and whisk to combine.  Add the eggs, buttermilk and vanilla and whisk to combine.
5. Divide batter evenly between the 2 cake tins.  Bake for 40 to 45 minutes or until a cake tester inserted in centre of cake comes out clean.
6. Allow to cool in the tins on a wire rack for 10 minutes.  Turn out onto wire racks to cool completely.

Chocolate Cream Cheese Frosting

(from Donna Hay, Donna Hay Magazine – 50th Issue Birthday)

• 100 g unsalted butter, softened
• 500 g cream cheese
• 2 cups (320 g) icing (confectioner’s) sugar, sifted
• 1/2 cup (50 g) cocoa, sifted

1. Place butter and cream cheese in the bowl of a stand mixer, fitted with the paddle attachment and beat on medium-high speed for 6 to 8 minutes or until pale and creamy.
2. Meanwhile, using a fine-mesh sieve, sift icing sugar and cocoa into a medium bowl. Repeat an additional 2 times.
3. Reduce stand mixer to low speed and gradually add the icing sugar, cocoa mixture.
4. Increase speed to medium-high and continue to beat for a further 6 to 8 minutes or until light and fluffy.

To Assemble Chocolate Buttermilk Layer Cake

1. Slice the cooled cakes in half horizontally.
2. Place one cake layer on a plate and spread with one quarter of the frosting. Repeat with the remaining layers and frosting.

TRIPLE CELEBRATIONS - TYCA, ODEN AND 2012

Tyca's Birthday Cake - Donna Hay Chocolate Mud Cake

My goodness...I just don't know where I got all the energy to bake and decorate two cakes at the same time. May be I love cooking and baking so much that I forgot I'm too old for all these. Anyway today 31st December 2011 is the final day of 2011 and today also happens to be my son the one and only son that I have birthday. My son Oden turns 20 today...my goodness, how time flies so fast. I remembered I have to be in labor for two days and almost exhausted and the doctor suggested that I went for caesarean, there's no way that my son could come out naturally. My god after two days of labor pain I finally delivered my son the one and only son through caesarean. His the jewel of my life and happy and glad he is doing well in his life. He will completing his studies in motorsport in June and insyallah will pursue with his degree in New Zealand. I hope and pray he will be successful in life and always be in the blessing of Allah.

Besides Zainuddin, we also will be celebrating Tyca's my No:3 daughter belated birthday. Tyca's birthday was 30th November, she's 18 and currently pursuing her study in Foundation Science. I hope she can make to medical school though she preferred to be an engineer. my wish at least one doctor in the house. She was away during her birthday and I just made and sent her a simple chocolate peppermint cupcake so today I compensated her with her favourite chocolate cake just to be fair to all. I made Chocolate Mud Cake, by my favourite food stylist Donna Hay. Recipe adapted from chocolate mud cake  The mud cake is dense and rich with a deep-chocolate flavour and truly decadent with the smooth, dark-chocolate ganache.  I'm not good in decorating cake...so I just prepare the chocolate ganache with store bought sweet pink flower..pink sweet for sweet 18. As for Oden I baked him Donna Hay 4 layer's Chocolate Buttermilk Cake also adapted from chocolate-buttermilk-layer-cake - for recipe please see next.  ha..ha...birthday boy has to cut the cake first before I could make the entry.

Oden's Birthday Cake - Donna Hay Chocolate Buttermilk Layer

Hari ini dirumah kita meraikan tiga celebration serentak satu belated birthday Tyca, dua hari lahir anak lelaki saya Oden yang birthdaynya jatuh hari ini dan ketiga pastinya menyambut 2012. Tak ada apa yang istimewa saya cuma buat jamuan kecil..goreng-goreng bihun, sedikit pemanis mulat dan yang penting birthday kek. Entah mana dapat kudratnya dua kek saya buat semalam, kedua-dua kek saya gunakan resipi Donna Hay, untuk Tyca saya buatkan Chocolate Mud Cake dan untuk Oden saya buatkan Chocolate Buttermilk Layer, cake yang Donna Hay tunjukan dalam Australia Master Chef. Kek ini sepatutnya empat tinggat tapi saya buat separuh aje, buat dua tingkat aje..mak aii takut reban pula.

Kedua-dua anak saya ini memang minat sangat chocolate kek jadi saya buat dua supaya esok jangan pula nanti kata umi pilih kasih. Sepatutnya plan asal hendak buat tiga birthday sekali, anak dara saya yang ke empat Myraz birthdaynya jatuh pada 6hb Januari ..tetapi Myraz tidak mahu buat sekarang, dia plan hendak celebrate dengan kawan-kawan dekat sekolah. Nampaknya next week kena buat sebiji lagi la...Kedua-dua kek ini memang sedap..patutlah ramai yang memberi rating tinggi untuk kek-kek Donna Hay. Untuk resipi Chocolate Buttermilk Layer Cake untuk Oden tunggu entry seterusnya, entry saya yang terakhir buat tahun 2011, bukan apa,,kenalah tunggu birthday boy potong kek dahulu. Kek Tyca ni memang tidak dipotong sebab dia hendak bawa balik ke U. kita cuma boleh makan kek oden sahaja.

Nak menghias tu tak pandai, main pakai chocolate dan bunga-bunga kecil aje...jadi yang penting umi sentiasa ingat birthday anak-anak umi.

Chocolate Mud Cake(from Donna Hay Magazine – 50th Issue Birthday)

Serves 6 to 8

• 400 g (14.1 ounces/3 1/2 sticks) butter, chopped
• 400 g (16 ounces) dark chocolate, chopped
• 1/3 cup (15 g) instant coffee powder
• 2 teaspoons pure vanilla extract
• 1/4 (60 ml) cup water
• 1 1/2 cups (225 g) self-raising (self-rising) flour, sifted
• 1/2 cup (25 g) cocoa, sifted
• 6 eggs
• 2 cups (440 g) caster (superfine) sugar

1. Preheat oven to 160° C (325° F).  Lightly grease a 24 cm (9 1/2-inch) round cake tin lined with non-stick baking paper.  Set aside.
2. Place the butter, chocolate, coffee, vanilla extract and water in a saucepan over low heat and stir until melted.  Set aside and allow to cool to room temperature.
3. Using a fine-mesh sieve, sift the flour and cocoa into a small bowl.  Repeat an additional 2 times.
4. Place the eggs and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat for 6 minutes or until pale and thick.  Add the chocolate mixture and beat until combined.
5. Using a large spatula, fold through the flour-cocoa mixture.
6. Pour into the lightly greased baking tin.  Bake for 1 hour 30 minutes or until cooked when tested with a skewer*.  *See recipe notes.
7. Allow to cool in the baking tin for 10 minutes.  Turn out onto a wire rack to cool completely.

*Recipe Notes

Donna Hay’s Cake Baking Tips - How do I tell when my cake is ready?

(Donna Hay Magazine – 50th Issue Birthday)

“To test if a cake is perfectly baked, insert a skewer into the centre.  If the skewer emerges clean, the cake is ready.  This method works for most cakes, but will do more harm than good to a sponge cake, which relies on trapped air for its feather-light texture.  To test a sponge, press down lightly on the top of the cake with your fingertips, if it springs back up, it’s ready.  To test mud cake, insert a skewer into the centre; it will emerge coated in cake. Roll the cake from the skewer on your fingertips, if it balls and feels tacky, it’s time to take the cake out of the oven.”

Dark Chocolate Ganache

(from Donna Hay Magazine – 50th Issue Birthday)

• 1 cup (250 ml) single (pouring) cream
• 300 g (12 ounces) dark chocolate, chopped

1. Place the cream and chocolate in a small saucepan over low heat and stir until melted and smooth. Set aside and allow to cool to room temperature.
2. Spread ganache over the cooled cake to serve.

BLUEBERRY BANANA WALNUT LOAF

This blueberry banana walnut loaf is bursting with blueberries and banana. You will definitely love this tangy delicious quick bread. It's a cake like loaf similar to pound cake and make it perfect for breakfast and Tea.

Blueberry Banana Walnut Loaf(inspired by Denise Askham’s Zucchini Nut Loaf - heavily adapted from gracesweetlife.com

• 1 1/2 cups flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon baking powder
• 1 egg
• 1 cup sugar
• zest of 1 lemon
• 3 small bananas (mashed with a fork)
• 1/4 cup vegetable oil
• 2 cups blueberries
• 1/2 cup walnuts

1. Preheat oven to 350° F, coat one 4 1/2 inch by 8 1/2 inch loaf pan or 8, 2 inch by 3 1/2 inch mini loaf pans with butter.
2. Sift flour, cinnamon, baking soda, salt, nutmeg, and baking powder into a medium sized bowl. Using a fine sieve, working over the bowl, toss blueberries with 2 teaspoons of the flour mixture to coat. Set blueberries and flour mixture aside.
3. In a medium bowl, using a whisk, beat egg until frothy.
4. Add sugar and whisk until smooth.
5. Add lemon zest, mashed bananas and vegetable oil, whisk until combined.
6. Add flour mixture 1/3 at a time, whisk just until combined, do not over mix.
7. Using a rubber spatula fold in the blueberries and the walnuts, just until combined.
8. Bake, rotating loaf pan halfway through, until golden brown and a toothpick inserted in the centre comes out clean, about 55 to 60 minutes or if using small loaf pans, 25 to 30 minutes.
9. Cool on a wire rack for 10 minutes.
10. Remove from loaf pan and cool completely on rack.

Loaf yang simple dan kaya dengan perasa blueberry dan pisang. Ini adalah salah satu daripada favourite saya...saya suka buat quick bread macam mudah dan tidak perlu kuatir samada ianya menjadi atau tidak. Sesuai buat sarapan mahupun sajian minum petang

Next Post - Chocolate Mud Cake

DONNA HAY BEST EVER BLUEBERRY MUFFINS

I've made a couple of blueberry muffins before and recently I just wanted to try something different. I did my block walking and I stumbled into a few blogs acclaimed that the best blueberry muffins that they have made was from Donna Hay - the judge from Australia Master Chef. Amazingly most that had tried Donna Hay muffins made the same remark - THE BEST EVER BLUEBERRY MUFFINS. Wow..hearing that made me wanna try too. Since blueberry is cheap nowadays...I bought a few packet and adventure to this new journey of DONNA HAY cooking excitement.

Browse through the recipe, I noticed that it was really simple..in fact once you made it, you will definitely memorize the recipe easily and the next time you wanna make it you dont have to refer to the recipe book any more, it's all stack in your brain already..it's so  easy and so simple. My goodness, it's perfectly soft inside and deliciously crunchy outside.


One thing unique about this recipe, you don't have to limit yourself to just blueberry, you can use strawberry, blackberry, cranberry, peach, apricot and anything you like It fits all....so this  can be your basic muffins recipe

On the same day I made two blueberry dish, one this muffin and the other one I used some ripe banana for my blueberry banana loaf. Look's like it's berries month for PATYSKITCHEN. I baked, I cooked and prepared lots of berries menu this month ...it's CHEAP now...hurry up  rush to get this before the price shoot up again in the the next few week. This is the best ever blueberry muffins that I've tried beside Martha Stewart so don't miss the chance TRY THIS !!!!!

 

Blueberry Muffins

(Adapted from Donna Hay)

2½ cups (375g) self-raising flour, sifted

1 teaspoon baking powder

1 cup (220g) caster sugar

½ cup (125ml) vegetable oil

1 egg

½ cup (125ml) milk

1 teaspoon vanilla extract

300g fresh or frozen blueberries

granulated sugar, for sprinkling

Method

1. Preheat oven to 180°C (350°F).

2. Place the flour, baking powder and sugar in a bowl. Place the oil, egg, milk and vanilla in a separate bowl and whisk to combine.

3. Pour the liquid ingredients into the dry ingredients and mix until just combined. Add the blueberries and mix to combine.

4. Spoon mixture into a 12-hole ½-cup capacity (125ml) muffin tin lined with paper patty cases. Sprinkle the tops with sugar and bake for 30–35 minutes or until cooked when tested with a skewer. Remove from tin and cool on a wire rack.

Bulan ini kalau sesiapa yang mengunjungi blog saya pasti akan perasan yang saya banyak menggunakan resipi berries, cherry dan buah-buahan import. Jangan salah faham bukanya saya nak ikut-ikut suasana Chritmas..tetapi berries-berries ini memang murah sekarang ini. Blueberry ini saya beli 1 paket RM5.99 mak aii mana nak dapat..selalunya harganya mencecah RM15 ke atas. Semalam saya ternamapak cherry harganya RM8.99 biasanya harga cherry pun begitu melebihi RM15 ke atas, jadi saya rasa berbaloilah kalau hendak mencuba resipi yang mengandungi buah-buahan jenis ini.

Saya sudah buat muffin blueberry ini sudah banyak kali menggunakan resipi yang berlainan, kali ini saya menggunakan resipi Donna Hay, juri Australia Master Chef...semasa saya ber blog walking  banyak saya lihat mereka yang telah mencuba resipi ini memberi comment yang cukup positif. Rata-rata menggunakan ayat BEST EVER..jadi saya pun tidak mahu ketinggalan untuk mencuba resipi ini. Hem...ternyata memang hebat...resipinya mudah...malah kali kedua kalau kita hendak buat balik tak payah merujuk pada buku lagi...semuanya sudah termaktub dalam kepala...senang ingat. Ranggup diluar dan lembut di dalam itulah gambaran muffins ini.memang sedap.  Disamping muffins ini saya juga buat muffins loaf yang saya masukkan sedikit pisang. So rebutlah peluang yang ada untuk mencuba muffin ini sementara harga muffins dan berries begitu murah di pasaran. Resipi yang sama juga anda boleh olah untuk menggunakan strawberry, peach, cranberry, blackberry..dan apa sahaja. resipi ini anda boleh jadikan resipi basic untuk anda olahkan menggunakan buah-buahan atau bahan lain.

Next Post - Blueberry Banana Loaf

SHAKSUKA FOR BREAKFAST - A FAMOUS ISRAEL AND MIDDLE EASTERN DISH

It may sound like Japanese but shaksuka is a delicious typical Israeli breakfast, that really can be eaten as lunch or even dinner! 

Shakshouka (Arabic: شكشوكة‎; Hebrew: שקשוקה‎) (also shakshuka) is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, often spiced withcumin. ^[1] It is believed to have Algerian and Tunisian origins.^[2]Shakshouka is a staple of Tunisian, Egyptian, Libyan, Algerian, and Moroccan cuisines, and is also popular in Israel, where it was introduced by Tunisian Jews.^[4] In Libya, Shakshouka is a traditional breakfast meal.^{[citation needed]}

In Israel, the dish has been said to challenge hummus and falafel as a national favourite, especially in the winter. It is traditionally served up in a cast iron pan with bread to mop up the sauce.^[3]According to some food historians, the dish was invented in the Ottoman Empire, spreading throughout the Middle East and Spain, where it is often served with spicy sausage. Another belief is that it hails from Yemen, where it is served with zhug, a hot green paste.^{[3] - Wikipedia}

Shakshouka is similar to the Turkish dish menemen, and the Mexican breakfast dish huevos rancheros. In fact it's a popular dish among the Middle Eastern Shaksuka is a poached egg dish. Basically, it starts out with a tomato sauce, with diced tomatoes. Then two or three eggs are laid on top of the sauce. The whole dish is then put into the oven until the eggs are done. Usually the eggs are well done but you can ask for less time on the eggs and you will have sunny-side-up style floating in a bath of tomato sauce - DELICIOUS ! Sauce can be made in a advance to be reheated at the time that eggs are done.  

See you don't have to be in Tel Aviv to try, you can make it at home, it's simple, anyway you can find this dish any where in middle eastern, Tunisia, Moroccon and even Turki. Try this you will definitely love. It's a HIT at home and  my kids love this with Penang Roti Benggali..you can serve with any bread.

Sebenarnya ini makanan Yahudi yang cukup popular di Timur Tengah. Shaksuka adalah telur bakar atau poach egg yang dimasak bersama sos seakan sos tomato. Shahsuka yang asli adalah pedas. Sajian ini adalah sajian sarapan pagi yang memang top di sana, sedap makan bersama roti. Kita memang bermusuh dengan Yahudi dan diharamkan memijak kaki kita ke sana..tapi itu tidak menghalang kita dari mencuba makanan mereka. Makanan dunia yang kita perlu cuba...tapi kalau anda ke Tunisia, Morocco, Mesir dan lain-lain tanah Arab yang lain...shaksuka ini juga dihidangkan di restuaran-restuaran di sana.  Biasanya Shasuka dihidangkan ini dihidang dalam kuali besi kecil seperti di dalam gambar. Selamat mencuba!!!

Next Post - Donna Hay Best Ever Blueberry Muffin

SHAKSUKA

1 tablespoon olive oil

1 medium onion , roughly chopped

2 garlic cloves , minced

1 teaspoon jalapeno , minced and seeded (or more to taste)

2 red peppers or 2 green peppers , roughly chopped

8 fresh plum tomatoes , roughly chopped

2 (28 ounce) cans tomatoes , strained (peeled)

1/2 teaspoon hot paprika or 1/2 teaspoon cayenne pepper

2 teaspoons sweet paprika

1 teaspoon turmeric

1 teaspoon salt , more to taste

1 teaspoon fresh ground black pepper , more to taste

1 tsp cumin

1 teaspoon sugar

1 cup canned tomato juice - I used Heinz)

1/2 cup vegetable broth

4 large eggs

za'atar spice mix , for serving

4 pita breads , warmed

Directions:

1. Place large saute pan over medium heat, add and heat oil. Add onion and saute until lightly browned.
2. Add garlic, jalapeno and bell peppers, and saute 2 minutes more.
3. Add fresh and canned tomatoes, reduce heat to low and simmer for 5 minutes.
4. Add hot and sweet paprika, turmeric, salt, pepper and sugar. Stir for 1 minute.
5. Add tomato juice and vegetable broth and bring to a full boil. Reduce heat to low and simmer, uncovered, until mixture is very thick and has little liquid left, about 1 hour; stir occasionally to make sure vegetables do not stick to bottom of pan, and add more tomato juice or vegetable broth as needed. Taste and season with salt and pepper.
6. Gently crack eggs into pan, taking care not to break yolks. Simmer until whites solidify but yolks remain runny, about 8 minutes, or as per personal preference (I would put this under the broiler for a couple more minutes because I hate undercooked eggs).
7. Ladle equal portions of vegetables and eggs into 4 serving bowls. Sprinkle with zaatar to taste, and serve with warm pita bread.

DURIAN SOUFFLE

Not very happy with my chocolate souffles I made another try. This time with durian - Malaysia King of fruits. I hope this time my souffles could rise high. I'm so happy when I saw it in the oven...I thought this time I really made it. Took a few shot and before I could really get a good shot my souffles flop down. OMG I failed again!!!!! I stumbled into Pumpkin souffles recipe and made a tweak by using durian..so happen that my friend sent over very nice durian, have some extra and for curiosity sake I made this.


It's not bad!!!!!!,  the texture and taste of this souffles reminiscent durian cheese cake. It's lovely and delectable. Thought it taste good I'll still need an answer as why my souffles flopped after a few minutes removed from the oven. Thank God I'll finally found the answer to my failure. I've opened up the oven door during the baking period. It's a DON'T when the souffle is in the oven. I also found out that "souffle" in French means breath.... so it's very important to give some air. It's interesting I've learned some very important tips on souffle from http://www.easy-french-food.com/souffle-recipes.html. I've extracted some of the information ans you can go through it. It's important that you understand the Do's and Don't if you want to have high rise and beautiful souffles.

DURIAN SOUFFLE

4 eggs

1 1/2 cups durian puree

1/2 cup sugar + 1/4 cup sugar

1/2 cup half and half

1/4 teaspoon salt

1/4 teaspoon cream of tartar

Separate Eggs. Separate the eggs into two clean mixing bowls. The egg whites should go into a metal bowl. Allow the eggs to come to room temperature for 20 minutes.

Prepare Ramekins. Preheat the oven to 375°F (190°C). Prepare 8 individual serving ramekins by coating them with melted butter. An easy way to do this is to place a teaspoon of butter in one ramekin and melt it in the microwave (make sure the ramekin is microwave safe before doing this). Then use a pasty brush to distribute the butter and coat the other ramekins.

Blend Durian Mixture. Using a wooden spoon, mix together thoroughly the egg yolks, 1/2 cup sugar, half and half and salt.

Beat Egg Whites. Add the 1/4 teaspoon of cream of tartar to the egg whites. Using a hand held electric whisk, begin whisking the egg whites on low. 


As the egg whites begin increasing in volume, gradually increase the speed of the mixer. When the egg whites form soft peaks, gradually add in the 1/4 cup of sugar. Continue beating until the egg whites are stiff and shiny.

Fold in Egg Whites. Blend about a cup of the egg whites with the pumpkin mixture to lighten it up. Add the rest of the egg whites on top of the durian mixture, and use a rubber spatula to gently fold in the egg whites. Do this with a light touch and quickly - no more than a minute of folding should be needed. If it looks like there are some areas that are not blended, don't worry.

Fill and Bake Ramekins. Use a ladle to gently fill the ramekins with the egg mixture. Place all of the ramekins on a cookie tray and place the tray in the oven. Bake for 17 minutes at 375°F (190°C) - no peeking!

Serve. Remove from the oven and serve immediately. If you place the ramekins on small plates they will be easier to serve and you will save your table top.

Makes 8 mini souffles.

Tips for Souffle Recipes - from Easy French Food

Souffles present little difficulty for the average home cook despite their mystic. Here are a few tips to guarantee success.

• Work with warm whites. Crack and separate the eggs into two bowls, then let the eggs come to room temperature for at least 20 minutes. Cold egg whites don't whip well.
• Avoid fat. In order to incorporate air, egg whites should have no trace of fat. It is essential that the egg whites go into a very clean bowl and that they contain absolutely no yolk. Also to avoid getting any oil from your hands, it is best to use the shell to shell method of separation.
• Use a metal bowl. Beat the egg whites in a metal cul-de-poule mixing bowl for best results. This sort of bowl gives the whites something to cling to as they rise. They should increase their volume by 7 or 8 times.
• Use an electric whisk. You can use an old-fashioned whisk, but for lazy cooks (which I shall ever be), nothing beats a a hand mixer with whisk attachment.
• Learn to fold. And the only way to learn is to fold. Lighten the batter portion of your recipe by mixing in a good cup or so of egg whites before beginning the folding process. Then place the egg whites on top of the lightened batter. Cut through the egg whites with the edge of a rubber spatula and all the way to the bottom of the bowl. Then scrap up the batter from the bottom and fold it onto the top. Give the bowl a slight turn and repeat the process: cut, fold, turn. Don't overdo folding - it should only take a minute or so to achieve a very light, yet blended batter. Practice definitely makes perfect.
• Preheat. Preheat your oven to the correct temperature. If a souffle is subjected to changes in temperature during baking, it will fall immediately and irrevocably, which is also the reason for the next, well known tip.
• No peeking. Don't open the oven door until you are ready to take the souffle out. This takes a leap of faith that the recipe and your oven are not going to let you down, but it really is the golden rule of souffle making.
• Serve immediately. Serve your souffle immediately upon removing it from the oven. Let your diners know in advance so that they are all perched at the table and ready. That way they'll get to see your masterpiece before it falls, which will take about five minutes. A tasty reminder of the evanescence of all things.
• Try something different. For an impressive and fun change, try making your souffles in individualsouffle dishes.

Kecewa dengan chocolate souffles yang tidak berapa hendak naik tinggi saya cuba pula buat durian souffles, bukan apa rezeki datang bergolek...kawan hantar durian cantik-cantik kat rumah..saya larikan dua tiga ulas buat souffles ini, saje nak test apa rasanya. Resipi ini adalah resipi souffles labu, saya gantikan labu dengan durian...Resipi saya ambil dari http://www.easy-french-food.com/souffle-recipes.html bagus juga blog ini banyak resipi-resioi dessert French yang menarik..yang bestnya dalam blog ini ada diberi tips-tips macam mana hendak buat souffles yang cantik. Bagus tipsnya...dan setelah mengetahui rahsia membuat souffles yang baik saya akan cuba lagi membuatnya...tapi bukan dalam waktu yang terdekat.. saya masukkan juga tips-tips ini tapi tak sempat nak translate...nanti senang saya translate dan kalau hendak mengetahui dengan lebih details tentang masakan fresh terutama dessert-dessertnys seperti creme brulee..creame de pot bolehlah layari blog ini.

Next Post - Breakfast Menu

PARMESAN OATS CRUSTED CHICKEN

Anything about chicken at home is always a hit. I don't know why children love chicken so much. Today I'm going to share with you oat crusted chicken that I made some times ago.  The crust is made with ground up oatmeal and Parmesan cheese.I usually make this using skinless, boneless chicken breasts--seems to be the healthiest way to go.  


I serve it with french fries, buns and fresh salad. This is one of those recipes that has evolved over the years. It's crunchy and tasty. As for the sauce anything fit in but the favourite one at hot of course is chili sauce, it makes my life...I don't have to think

 

Parmesan Oat Crusted Chicken

Servings: Serves 6-8

Ingredients

• 3 garlic cloves, minced
• 2 cup uncooked old fashioned rolled oats
• 2/3 cup grated Parmesan cheese
• 1 t. salt
• 1 t. paprika
• 1/2 t. ground black pepper
• 1/2 teaspoon dried basil (optional)*
• 1/2 teaspoon dried oregano (optional)*
• 1 teaspoon dried parsley (optional)*
• 1/2 cup olive oil
• 6-8 boneless, skinless chicken breasts, pounded to 1/2 thick all over
• cooking spray

Directions

Preheat oven to 400 degrees.  In food processor chop the garlic. Add oats, cheese, salt, paprika, & pepper (also basil, oregano & parsley, if desired) and process until texture of course flour. 

Pour olive oil in a shallow bowl or pie plate. Dip chicken in olive oil, let excess oil drip off, then roll chicken in oat mixture .  

Place chicken in large, shallow baking dish coated with cooking spray. Pat the oat mixture into the chicken gently; this helps it make contact with the olive oil to help the coating brown and crisp. If it looks dry, give it a light coating of cooking spray. 

Bake uncovered for approx. 20-25 minutes until an instant-read thermometer registers an internal temperature of 165 degrees. Remove from oven, and let chicken rest for 5-10 minutes to allow juices to settle.  These freeze well.

*Include these herbs if you prefer an Italian flavor.

Note's from the cook

If you wish to deep fry the chicken you can  opt the same method except before you coat the chicken with oats/ dip the chicken with eggs then roll over oats and deep fry it.

Entah macam mana ya ayam ni dengan budak-budak memang dia orang tidak pernah jemu. Kadang-kadang naik muak dibuatnya kita. Kalau sebut ayam goreng aje, dua ekor kat rumah memang tak cukup. Nauzubillah!!!!lebih-lebih lagi ayam cara kentucky. Cuti baru-baru ini dia orang ajak saya makan KFC..tekak orang lama agak keliman dibuatnya..kerana saya kurang berminat saya berkromponi dengan dia orang..saya kata saya buat ayam cara betul-betul macam KFC serve. Bukan susah pun !!!! Bun saya beli, french fries saya beli dekat Tesco balik saya goreng..sos tak perlu fikir dia orang suka tomato dan cili sos..ha berbotol dirumah ambil aje. Saya punya tugas hanya fokus pada ayam. Cadang tu nak buat ayam goreng tepung tetapi selalu sangat jadi saya buat ayam celup oats. Ubah sedikit sekali-sekala ubah angin. Cara buatnya lebih kurang sama aje dengan ayam salut tepung cuma kita gantikan dengan oats aje.

Ayam ini boleh buat dua cara satu dengan bakar dan satu lagi dengan cara biasa goreng..tapi saya bakar ayam ini sebab saya ada masukkan sedikit parmesan cheese..nanti tak cantik kalau digoreng. Tapi anda hendak goreng tak payah masuk cheese, ayam sebelum disalut dengan oats celup aje dulu dengan telur pukul pas tu baru salut dengan oats. Memang sedap dan ranggup.....Apa kata pokok???? SEDAP.

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