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I love an afternoon tea, I love to bake for afternoon tea even more! This time I made some mini lemon curd cupcakes, mini eclairs and some bite size brownies! The trick is to make everything miniature and bite size, so you can fit more different goodies into the yummy and also feel less guilty!
The eclairs were a big hit! Try it out! (they use the same recipe as my Cream Puff Post, just pipe the choux pastry into a long shape and bake away!)
When I first started this blog, I was posting all the food that I love and I cooked week by week but after the first month, I decided I want to focus more on baked goods- mainly sweets! Since then I haven’t posted up any savoury dishes but I thought I really should share some of my favourite dishes here from time to time. Ma Po Tofu fits right into this category! I love dish that has lots of sauce because it goes so well with steamed rice. This dish is full of strong, bold flavour, a bit spicy but you can always adjust the amount of chilli flakes you put in it. I love ordering this dish when I am in Hong Kong, but I don’t get to do it that often now being in Melbourne, so I want to learn how to make it so I can always make it at home. This is real authentic way to make Ma Po Tofu, also a very simple way too! Not much preparation at all, a quick, no mess dish! You only need to cut up the tofu into cubes and chop up some spring onions for garnish! You really have to try this!
- Firm Tofu, cut into small cubes
- Pork Mince 150g
- a bunch of Spring onions, finely chopped
- 1 cup of chicken stock
- 1 teaspoon of mince garlic
- ¾ teaspoon of chilli flakes
- 3-4 teaspoon of Bean Curd Paste
- ¾ teaspoon of sugar
- 4 teaspoon of water
- 2 teaspoon of corn starch
Marinade pork mince with:
- 1 ½ teaspoon of soya sauce
- 1 ½ teaspoon of dark soya sauce
- ½ teaspoon of sugar
- a pinch of white pepper
- a few drops of sesame oil
- Marinade pork mince with above ingredients for 10-15 minutes.
- Heat oil in wok til hot, fry garlic, chilli flakes and pork mince til mince is cooked and brown.
- Add bean curd paste in wok to fry for a minute, then add in tofu and chicken stock, stir gently to mix everything together (**be careful not to break the tofu**)
- Cover wok with wok lid and continue to cook for a further 4 minutes on medium heat.
- Meanwhile mix water and corn starch to make a thin paste.
- Add in this paste after 4 minutes cooking time, this paste will thicken up the sauce.
- Sprinkle spring onions on top to finish the dish. Serve hot with steamed rice.
I cant believe I have let my laziness get on top of me and haven’t posted a new post for over a month! Its disappointing really! well, let me apologize and get back into it!
I wanted to bake something with white chocolate this weekend, so I was doing some research on the internet and I was thinking maybe some kind of cupcakes with white chocolate frosting, unfortunately search after search, nothing really jumped out and say ‘Bake me! Bake me!’….until I stumbled on the British Larder! My first look of their Banana and White Chocolate Cupcakes with Magical Glittering Cream Cheese Frosting captured me straight away, I need not look further, this is what I want to make! Although my cupcakes don’t have the pretty silver glittering balls on as decoration, they taste fantastic! Banana + White Chocolate + Cream Cheese, what more do I have to say?
Few Tips from Madalene from the British Larder
- She added a little bit of cornflour to her cupcake batter to makes the texture of the cupcake ultra fine and fluffy.
- You could replace the cornflour with custard powder if you would like to make banana and custard cupcake. (<– that sounds incredible!)
Banana and White Chocolate Cupcakes
- 150g unsalted butter, at room temperature
- 150g caster sugar
- 1 very ripe banana, peeled and mashed
- 2 large free range eggs
- 125g plain flour
- 25g cornflour
- 1tsp baking powder
- 50g white chocolate chips
- Preheat the oven to 180°C and line a large muffin tray with 12 cupcake cases.
- Cream the soft butter and sugar until pale and fluffy.
- Add the mashed banana, cream until well incorporated, add the eggs one at a time, cream well after each addition.
- Sift the flour, baking powder and cornflour over the creamed banana mixture and add the white chocolate chips, fold it all together. Do not over work the cupcake batter.
- Fill a disposable piping bag with the cupcake batter and fill each case three quarters full.
- Bake the cupcakes in the preheated oven for 20 – 22 minutes, test if they are baked by inserting a metal skewer if the skewer comes out clean then the cupcakes are done.
- Transfer the cupcakes to a cooling rack and let them cool completely before decorating them with the cream cheese frosting.
Alejandro’s Cream Cheese Frosting (make 12 cupcakes)
- 100g cream cheese
- 200g icing sugar, sifted
- 25g unsalted butter, melted and cooled
- Whip the sifted icing sugar and cream cheese until light and fluffy. I use a mixer with a whisk attachment for this stage.
- Pour the cooled melted butter slowly into the whipping cream cheese mixture, whip the cream cheese mixtrue for a couple of mintues to incorporate air.
- Let the cream cheese frosting set in the fridge for at least one hour before using. This frosting is best made the day before required so that it can set slightly and get a fantastic gloss.
- This frosting is fairly soft, take it out of the fridge for 20 minute before needed to come to room temperature.
- Garnish the cupcakes with the cream cheese frosting and make it look extra pretty with silver balls and edible glitter.
1. I didn’t get time to make the frosting a day ahead, so my frosting is missing that beautiful gloss, try to make yours a day ahead if you have time 🙂