Tuesday, March 31, 2009
Monday, March 30, 2009
mixing your own Malaysian soup spice
last weekend and the week ahead
Last week we were all down with flu and this weekend past was a celebration of my father in law's birthday in Germany so we were away for the weekend. There was no big parties just time spent with family and friends, walks in and about the little town they live in and lekker dinner of cheese platter and hot and sour Szechuan Soup - a total triumph for my Mom in Law who made it from scratch!
Monday, March 23, 2009
be back in a few
Thursday, March 19, 2009
somethings will leave me speechless
Although I have tried a lot of his recipes before, some actually even became a staple in my dinner parties or morning coffee that I don't even need to read the recipes anymore, I have never blogged about them. I thought of this the first time I made these sugar puffs, why haven't I blogged about Dave Leb?
I can say all the photoes I took of the food I made were lousy. This is a lie, I never took any photoes of his recipes that I made. In fact I never even thought about it. I usually bake them, be happy and scoff them off or leave a few morsels to be enjoyed later.
So I will tell you what I said to my (German) Mom in Law whom
1 - everytime I bring or serve something yummy would ask if it was from my *vriendje*
2 - for a few years refused to get me Dave Leb's books from my Amazon wishlist for Christmas and got me David Sedaris and shopping vouchers from Douglas instead
3 - when I spoke of joining one of Dave Leb's famous paris chocolate tours thought I would pack all my things and never return
I told her David and me have a karmic relationship. Because everything that I made from his recipes and stories always work, I am scared to tempt fate by declaring to the world how much I love him. She, without batting en eyelash, looked at me and said,
"You mean he is like your dirty mistress? You are too embarass to show him to people on the street?"
Every year, I explained to her why it is nothing like that. But last year, I got so fed up of it, I told her...
"Yes he is my McSteamy."
and you know what? Just like that, at Christmas, I got all the David Lebovitz books I listed in my German Amazon wishlist.
And then, just like that, I decided to blog about this lekkerste OK OK more than lekkerste... it is verrukkelijk sugar puffs after I read the recipe and story here. It is shocking how easy and quick it is to make too. I used my magimix the first time and followed the recipe to a T. But with this one, I just used my whisk and mix a little oil to the butter I used on the muffin pan. I changed added orange blossom water to the sugar instead od cinnamon (did that the first time) and it was sublime. Like Amanda Hesser said "Part soufflé, part doughnut, part cinnamon toast". You thought you love it when you inhale the smell, then you take a bite and the crunch made you think OMG... then you get the souffle... and then.... well you just have to make it for yourself.
And just in case, I have pre-ordered this book from you know where... it's a coming out present I just have to get myself ;-)
Tuesday, March 17, 2009
Labels: aromatic, black mustard seed, chili, coconut milk, cumin, curry, curry leaves, dinner, family, fennel, fenugreek, fish, green chili, malaysian, maldon salt, salmon, savoury, spicy, tamarind, tomato
Monday, March 16, 2009
Bistro Mer at The Hague
Friday, March 13, 2009
mi hun sarapan
Sunday, March 08, 2009
how to cook salmon or why I am a smug mother...
I know I am rather smug when it comes to how great my children are with food. I just love the fact that they not only eat fish, they love them. And the fact that Nabila thinks Captain Igloo is yucky. It's easy to be a smug mom when you see how they eat fish - done in any way... and this in Quinten's second favourite fish dish - fried salmon. It is so simple; it is laughable to give a recipe. But this is how I do it - just heat up some vegetable oil in a pan. Add your favourite fish when it is smoking hot, season with white pepper. Today I used a 500g fillet I got from the market. Turn and cook for a few minutes more according to your liking and serve.
Saturday, March 07, 2009
have a great weekend!
Wednesday, March 04, 2009
Banoffee Mille Crepe
Sarah Bernhardt Chocolate Glace from page 236 of ALice Medrich's Bittersweet. I used this Ganache without any alteration because I find this is the perfect recipe (as in her note) for cakes that needs chilling and refrigeration. As I didn't make any adaptation, I will not reproduce the recipe here.
The Alice's Chocolate Sauce is from page 292 of the same book.
Put 6 bananas in the freezer over night. Take it out and leave to thaw in the fridge the morning you want to assemble the cake.
(adapted from Gordon Ramsay's Just Dessert)
250g plain flour
1/2 tsp salt
2 TBSP melted butter
1 tsp pure vanilla extract
sunflower oil to grease the pan
1. Place the flour and salt in a food processor and whizz together until thoroughly mixed.
2. Add half the milk, melted butter, vanilla extract and eggs and whizz some more.
3. Scrape the sides and with the motor running, add the rest of the milk.
4. Leave the batter to rest for 30 minutes if you like but this is not really necessary.
5. Pour the batter into a jug and have a small ladle ready.
6. Heat a 20-23cm crepe pan and add a few drop of oil to grease the pan.
7. Using the ladle, pour 4-5 tablespoon of batter each time. Swirl the pan to spread the batter as to coat the entire pan base evenly. Place the pan back on the heat and cook till batter is set and little bubbles appears on the surface.
8. Flip after 1.5 minutes. And cook the other side for only 30 seconds. Slide the crepe onto a clean tea towel placed on a wire rack. Repeat until batter is finish.
9. Leave the crepes to cool before you assemble the mille crepe cake.note: gordon recommended to use 2-3 TBSP of batter for each crepe and to spread it as thinly as possible. I used about 5 TBSP and left it a little thicker. This is not an easy cake to assemble and the thicker texture helped a lot. And it is very important not to leave both sides of the crepes too brown the anemic side of the crepes make better *grip*.
Sticky toffee sauce
1/2 cup of molasses
1/2 cup light muscavado sugar
2 TBSP golden syrup
1/2 cup double cream
1/2 tsp sea salt
1. Put the sugar, syrup and butter in a pan and slowly bring to the boil, allowing the butter to melt and the sugar to dissolve.
2. Let the mixture bubble for a couple of minutes before carefully adding the cream.
3. Cook for another 2 to 3 minutes or until the sauce is thick, sticky and glossy.
To assemble the cake
1. Get everything mise en place.
2. Mash the frozen banana and add a squeeze of lemon juice and a pinch of salt and 1 tsp of icing sugar. Mix thoroughly.
3. Layer the crepe on top of each other, alternating mashed banana and sticky toffee sauce until the entire crepes are used.
4. Put the smooth side of the pancake on top (the side that is not as brown as the one you cooked for 1.5 minutes). It looks anemic but it works better with the ganache.
5.Smooth the ganache on top with a palette knife, spreading to the edge of so it will drip to cover the sides. It will not be perfect but it will add to the character of the cake. Refrigerate to set.
6. Cut to serve, pouring chocolate sauce on top for extra oomph!