dear readers,
a few weeks ago i made puffed rice rocky road. its very easy but it take a while to set. if any of you remember my raspberry tart post in the comments you'll find the link to get the recipe. it is Billy from masterchef's recipe.
enjoy
Wednesday, 27 July 2011
Tuesday, 19 July 2011
Soy sauce and brown sugar chicken
Dear readers,
Tonight I made brown sugar and soy sauce. I came about making this recipe when I was looking for honey for homey soy chicken but we were out so I used brown sugar instead.
1: whisk half a cup of soy sauce and two thirds of a cup of brown sugar till sugar dissolves.
2: coat the chicken in the sauce and leave for ten minutes.
3: heat a non stick pan then place chicken in pan and pour remaining sauce over chicken.
4: cook till sauce in pan and over chicken becomes vwry sticky or until cooked inside.
5: enjoy best with potatoes and veggies.
Tonight I made brown sugar and soy sauce. I came about making this recipe when I was looking for honey for homey soy chicken but we were out so I used brown sugar instead.
1: whisk half a cup of soy sauce and two thirds of a cup of brown sugar till sugar dissolves.
2: coat the chicken in the sauce and leave for ten minutes.
3: heat a non stick pan then place chicken in pan and pour remaining sauce over chicken.
4: cook till sauce in pan and over chicken becomes vwry sticky or until cooked inside.
5: enjoy best with potatoes and veggies.
Wednesday, 6 July 2011
Raspberry Tart
dear readers,
today I made a raspberry tart. a recipe I learnt from masterchef, of course! i am able to put the recipe up because i changed it just a little bit.
INGREDIENTS:
Pastry:
2 and a half cup plain flour.
half a cup icing sugar
125 grams softened, unsalted butter.
2 eggs.
Cream:
450 ml thickened cream
11 and half teaspoon vanilla bean
2 punnet raspberries
METHOD:
1: combine flour and icing sugar in food processor, process till combined. add butter and process to a fine crumb. add eggs one at a time till the pastry comes together.
2: knead lightly on a floured surface until base is smooth, pat the top to flatten slightly then wrap in baking paper and refrigerate for 20 minutes.
3: preheat oven to 200 degrees Celsius or 180 degrees Celsius fan forced.
4: roll out dough on lightly floured surface, use pastry to line tart tin. dock the base with a fork. place baking paper on top of the pastry then fill to the top with rice.
5: bake for 15 minutes.
6: while the pastry is baking whip the cream until thick then add icing sugar and vanilla whip for 30 seconds to a minute.
7: you must wait for the pastry to cool first after taking it out of the oven. spread cream on cooled pastry case. scatter raspberries over cream and dust with icing sugar.
8: EAT!
im very sorry but the my laptop does not want to co-operate with the video player so unfortunately i will not be able to get the video up.
today I made a raspberry tart. a recipe I learnt from masterchef, of course! i am able to put the recipe up because i changed it just a little bit.
INGREDIENTS:
Pastry:
2 and a half cup plain flour.
half a cup icing sugar
125 grams softened, unsalted butter.
2 eggs.
Cream:
450 ml thickened cream
11 and half teaspoon vanilla bean
2 punnet raspberries
METHOD:
1: combine flour and icing sugar in food processor, process till combined. add butter and process to a fine crumb. add eggs one at a time till the pastry comes together.
2: knead lightly on a floured surface until base is smooth, pat the top to flatten slightly then wrap in baking paper and refrigerate for 20 minutes.
3: preheat oven to 200 degrees Celsius or 180 degrees Celsius fan forced.
4: roll out dough on lightly floured surface, use pastry to line tart tin. dock the base with a fork. place baking paper on top of the pastry then fill to the top with rice.
5: bake for 15 minutes.
6: while the pastry is baking whip the cream until thick then add icing sugar and vanilla whip for 30 seconds to a minute.
7: you must wait for the pastry to cool first after taking it out of the oven. spread cream on cooled pastry case. scatter raspberries over cream and dust with icing sugar.
8: EAT!
im very sorry but the my laptop does not want to co-operate with the video player so unfortunately i will not be able to get the video up.
Tuesday, 5 July 2011
Mint meringues 5th of July 2011
dear readers,
today I made Mint Meringues. it was a recipe i came across while reading a cookie bible. who knew meringues where cookies?! I am allowed to put the recipe up seeing as a altered it and made it mine. if you follow my mother Sarah Foster on Facebook you may have seen photos of me with the meringues already on there if not I will provide them tommorow because they do not want to work right now. also tommorow I will have another go at the raspberry tart I tried to make in April.Ingredients:
4 egg whites
1/8 teaspoon cream of tartar
2/3 cup caster sugar
1 teaspoon peppermint essence
makes about 18 depending on how big you do the dollops of meringue.
Method:
1: preheat oven to 93 degrees Celsius or 200 degress Fahrenheit
2: whip egg white and cream off tartar till soft peaks form
3: add sugar a little at a time till firm peaks form. taking about 2 minutes in all.
4: add peppermint and fold in.
5: spoon mixture onto lined baking trays, make sure to spread the mixture out seeing as it will puff up.
6: cook for 1 and a half hours.
7: take a test meringue, if feels slightly sticky then it is cooked properly.
NOTE: at half way switch baking trays and every 15 minutes turn the pans around to ensure even baking and no burnt bits.
Monday, 20 June 2011
Friday, 17 June 2011
18th June 201l, Julie and Julia
dear readers,
at this second I am watching my favourite film of all time, Julie and Julia. it inspired me to start this blog and of course Julie Powell's blog the Julie/Julia project. I think every few weeks or so i would watch this movie just to remind me of my dream to one day be a chef. I love cooking and everything about it. the ingredients, the recipes, the distinct instructions you have to follow to get every thing right. from whipping cream to emulsifying chocolate cooking has given me everything, everything else hasn't given me. for example the joy of eating and the new techniques learn each time I cook. I just wanted to share that with everyone, if you have one thing that makes you genuinely happy then you don't need anything else but alas im still in school so I cant do it everyday though i wish I could. please everyone follow your dreams and its never to late to do so. oh and i almost forgot to tell everyone. its my birthday tomorrow, the 19 th of June. if you would like to you could leave me a happy birthday message and tell me your favourite party game that you liked to play when you were a kid or still like to play because you still are a kid.
at this second I am watching my favourite film of all time, Julie and Julia. it inspired me to start this blog and of course Julie Powell's blog the Julie/Julia project. I think every few weeks or so i would watch this movie just to remind me of my dream to one day be a chef. I love cooking and everything about it. the ingredients, the recipes, the distinct instructions you have to follow to get every thing right. from whipping cream to emulsifying chocolate cooking has given me everything, everything else hasn't given me. for example the joy of eating and the new techniques learn each time I cook. I just wanted to share that with everyone, if you have one thing that makes you genuinely happy then you don't need anything else but alas im still in school so I cant do it everyday though i wish I could. please everyone follow your dreams and its never to late to do so. oh and i almost forgot to tell everyone. its my birthday tomorrow, the 19 th of June. if you would like to you could leave me a happy birthday message and tell me your favourite party game that you liked to play when you were a kid or still like to play because you still are a kid.
Tuesday, 14 June 2011
BIRTHDAYS
DEAR READERS,
I WOULD LIKE TO TALK ABOUT DIFFERENT SORTS OF FOOD YOU WOULD POP IN A MENU AT A BIRTHDAY PARTY.
MAYBE HOME-MADE SAUSAGE ROLLS OR CHOCOLATE CRACKLES. WHATEVER IT IS PLEASE LEAVE ME A COMMENT OR EMAIL ME TELLING ME WHAT EVER IDEA YOU HAVE.
AS MANY PEOPLE SAY: THE MORE, THE MERRIER.
FAREWELL READERS FOR NOW.
LITTLECHEF XX
I WOULD LIKE TO TALK ABOUT DIFFERENT SORTS OF FOOD YOU WOULD POP IN A MENU AT A BIRTHDAY PARTY.
MAYBE HOME-MADE SAUSAGE ROLLS OR CHOCOLATE CRACKLES. WHATEVER IT IS PLEASE LEAVE ME A COMMENT OR EMAIL ME TELLING ME WHAT EVER IDEA YOU HAVE.
AS MANY PEOPLE SAY: THE MORE, THE MERRIER.
FAREWELL READERS FOR NOW.
LITTLECHEF XX
Thursday, 9 June 2011
BIRTHDAY CAKE
I know I haven't blogged in a while and I am very sorry. I have good news,(well it is good news for me) it is my birthday next week. I turn twelve on Sunday. A cake connoisseur has asked me a question and it is related to... birthdays!
readers, the questions is: WHAT IS YOUR FAVOURITE TYPE OF BIRTHDAY CAKE? leave me comment telling me what it is?
I will choose the most creative and of course YUMMY idea and choose it to be my birthday cake.
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