Sunday, September 27, 2015

Canele muffin

Custard muffin would be more accurate 
Source: Bruno Albouze

Taste: 4 (out of 5)
Difficulty: 3 (out of 5)

- 1 cup milk
- 23 g butter
- 1/2 tsp vanilla extract
- 2 egg yolks
- 112 g white sugar
- 60 g all-purpose flour
- 15 g corn starch
- 10 ml rum
- 10 ml Grand Marnier
Total: 6 caneles / canele muffins

1. In a small pot combine milk, vanilla and butter and bring to 180F.
2. In the meantime, in a stand mixer, beat together the egg yolks with the sugar.
3. In a separate bowl, whisk together the flour and the corn starch.
4. Pour the warm milk into the egg yolks while beating to temper the egg yolks.
5. Add the flour and continue whisking / beating, until combined.
6. Add the rum / Grand Marnier.
7. You will get about 1 1/2 cups of batter. In my case it was pretty liquid. Not sure if that was the intention. Let it rest in the fridge for at least 12 hours.
8. I used a silicon mould for 6 muffins (about 1/2 cup each). Preheat the oven to 425F (or 450F in my hypo-energetic oven).
9. Pour about 1/4 cup of batter into each mould (no need to grease when suing silicon.)
10. Bake at 425F for 25 minutes and then at 380F (400F for me) for another 30 minutes.
11. Remove from the oven and let the muffins cool in the moulds. When cool, they will come out very easily.

- I made these twice last week. They taste good, but come out custardy. Caneles should be drier and have a more cake-like texture. I am not sure if this is the fault of the recipe, my oven or the lack of an appropriate mould.
- This blog is called trial and error. I would put this in the error category, unless you want a custard muffin.

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Wednesday, July 1, 2015

Sayur Lemak - Vegetables in coconut cream

Simple Malaysian vegetable stew in a creamy coconut sauce.
Source: Inspired by LinsFood

Difficulty: 1 (out of 5)
Taste: 5 (out of 5)

For the paste:
- 1 onion
- 30 g ginger
- 20 g lemon grass
- 10 g galangal
- 3 Tbsp shrimp paste
- 1 tsp sambal oelek
- 1 tsp ground turmeric
The rest of the ingredients:
- 2 Tbsp coconut or vegetable oil
- 250 g cabbage
- 250 g Normandy mix
- 250 g okra
- 100 g carrots
- 150 g French beans
- 150 g eggplants
- 400 ml coconut drink or water
- 200 ml coconut cream
- 1 Tbsp soy sauce
- 1 tsp fish sauce
- 8 kafir lime leaves
Total: 6 servings, about 1600 g, 1090 cal, 182 cal / serving

1. Blend all paste ingredients until uniform (Vitamix comes very handy here.)
2. Chop the vegetables, the finer the faster they will cook, but in this recipe the size does not really matter.
3. Preheat the oil in a large, preferably non-stick, pot on a medium high heat and saute the paste until fragrant, for 2-3 minutes.
4. Add the chopped vegetables, stir well, add the rest of the ingredients, stir again and bring to boil on high heat steering from time to time.Once boiling, reduce the heat to medium low and let simmer for another 15 minutes, stirring from time to time.
5. Serve with rice.

- I tried several sayur kemak recipes and was not quite satisfied with any of them, but this one is clearly the winner. I think it's even tastier than my beloved sayur lemak from Banana Leaf, a great Malaysian restaurant in Vancouver.
- I usually eat very mild food, so if you want something spicy, you might want to add more sambal oelek. For me this turned out just right.
- You can use a variety of vegetables, and can also add tofu and shrimps to this recipe. It will be all good as long as you stick to the main paste ingredients, and add enough coconut cream ;-).
- It's almost vegetarian, except for the shrimp paste. I don't really know what would be the substitute.

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Sunday, February 8, 2015

Simple Loaf Cake

Simple base recipe. Makes a perfect loaf cake every time. Add more flavours and ingredients as you like.
Source: a friend

Difficulty: 1 (out of 5)
Taste: 5 (out of 5)

- 200 g salted margarine
- 1.5 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda mixed with 1 tbsp lemon concentrate
- 1 cup milk
- 2 tbsp rum
Total: 2 loaf cakes, 560 g each, 5300 calories, 20 servings, 265 calorie / serving of 55g

1. Beat the margarine and the sugar until uniform and light (3-5 minutes in a stand mixer on medium speed).
2. Continue beating and add remaining ingredients in the order listed.
3. Divide the batter equally among 2 loaf pans (greased or lined with parchment paper). In my case each pan with batter weights about 940g.
4. Bake in an oven preheated to 350F for about 40-50 minutes until the loafs are golden brown and an inserted toothpick comes out clean. The ovens may vary. In my oven I bake at 375F for 45 minutes.
5. Let the cake cool to room temperature before eating. If you want to store the cake, slice it, lay out individual slices on a baking sheet and freeze (if you freeze them together, they will stick to each other and will be hard to separate). Take out the slices as needed and defrost at room temperature for 15-30 minutes or in the refrigerator for about 1 hour or overnight. Freezing only adds moisture to the cake.

- I've been making this cake for years, it's a really fail-proof recipe, and requires very simple ingredients that are pretty much always on hand.
- If you have self rising flour, skip the baking powder and the baking soda.
- You can add cranberries or raisins, walnuts, chocolate chips or apples (about 100g of each.) Of coarse, not all at once, or the cake will not rise. If you are adding these, you might need to increase the baking times.
- You can also add vanilla essence or mango / lychee, orange, etc., about 1/2 tbsp.

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Friday, December 12, 2014

Cassava Cake

Flourless custardy cake with amazing tropical flavors
Source: adapted from AllRecipes
Taste: 5 (out of 5)
Difficulty: 1 (out of 5)

- 1 package / 1 lb / 2 cups frozen grated cassava, thawed
- 3/4 cup unsweetened shredded coconut
- 1 can sweetened condensed milk
- 1 cup evaporated milk
- 1 cup coconut milk
- 2 eggs
Total: 12 servings

1. Reserve 2 tbsp. of condensed milk and 2 tbsp. of coconut milk and mix them together.
2. Mix all ingredients in a large blender (about 30 seconds on power 10 in a Vitamix.)
3. Preheat the oven to 350F (or 375F for my oven - it likes special attention.)
4. Grease a 6x9 inch baking dish with coconut oil (not sure this step is really needed, but just in case.) Or if using a smaller dish, you can pour some of the dough into individual serving ramekins and have more variety.
5. Bake for 1 hour 15 minutes. Your oven might be more agile than mine, so I would check after 1 hour, if the cake looks golden brown and seems to have solidified, you are ready for the next step.
6. Remove the cake from the oven, pour the mixture of condensed and coconut milk over the cake and return to the oven for another 10 minutes.
7. With the cake in the oven, turn the broiler on high for about 2 minutes until the top caramelizes.
8. Remove the cake from the oven and let it cool. Chill completely in the refrigerator.

- Tres leches cake with cassava and coconut. Perfect with ice cream.
- I thought it would be too liquid, but it turned out moist and just right. The only thing is: it separated into 2 layers with some cream accumulated in the middle. I suspect it's because I poured the extra liquids towards the end. Probably the top was still unbaked but the bottom solidified and the milk could not penetrate it. Maybe I will skip the step of adding milk towards the end next time to see what happens.

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Friday, January 10, 2014

Honey Sandwich Bread

Soft and fluffy sandwich bread, tastes almost like challah
Source: adapted from Ina Garten's Honey Bread

Taste: 5 (out of 5)
Difficulty: 2 (out of 5)

- 1/2 cup warm water (110F)
- 1 1/2 tbsp active dry yeast
- 1 tsp white sugar
- 1 1/2 cup lukewarm milk (room temperature)
- 1/3 cup canola oil
- 1 1/2 tbsp honey (or agave syrup)
- 1 egg
- 1 tbsp salt
- 5 - 6 cups all purpose flour
- 2 tbsp milk with 1/2 tsp sugar to brush the top of the bread
Total: 2 loaves

1. Add the yeast and the sugar to the warm water and let rest for 5 minutes until the yeast blooms.
2. In a bowl of a stand mixer with dough hook mix the liquid ingredients, until uniform.
3. Add 3 cups of flour and salt and mix on med-low speed for 3 minutes.
4. Add 2 more cups of flour, continue kneading the dough gradually adding more flour, until the dough starts coming off the sides of the bowl. In my case I used about 5 3/4 cups of flour total. Keep kneading for 8 minutes.
5. Grease a clean bowl with butter or oil. Knead the dough with your hands for 1 more minute, roll into a ball and transfer to the greased bowl. Cover with a wet towel or a wet paper towel and leave in a warm place for an hour, until the dough doubles in volume (this time I actually left my dough in the dryer, switched off, of course. I don't know if it made much difference, but the dough rose quite nicely.)
6. Grease 2 9x5 inch loaf pans. Line the bottoms with parchment paper (the bread tends to stick to the pan, especially in the corners.) Punch the dough, or knead for 1/2 more minute to remove large air bubbles. Divide the dough in half, shape into 2 ovals and place into the pans. Cover the pans with wet paper towels and leave to rest for another hour. The dough should double in volume again.
7. Half way through the second rise, start preheating the oven to 350F. (For my oven I preheated it to 375F, my oven temperature tends to be lower than is indicated.)
8. Right before baking, brush the tops of the loaves with milk/sugar mixture and bake for 40-45 minutes. I baked @375F for about 20 minutes, and then @365 for another 25 minutes.
9. The bread should be golden brown and should sound hollow when you tap on the top. Flip the loaves onto a cooling rack and wait until completely cools to room temperature.

- The crust is soft, this is not one of the artisan breads, which I usually prefer. It's great for sandwiches though, be in cheese or Nutella :-).
- It's ready in about 3 hours. A nice way to relax on a cold weekend afternoon with warm oven and smell of fresh bread.

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Friday, January 3, 2014

Vitamix Carrot Soup

Good for your eyes, heart and diet
Source: a successful experiment after several trials and errors

Taste: 4 (out of 5)
Difficulty: 2 (out of 5)

1 lb / 420 g carrots
1 tbsp olive oil
1 tbsp onion flakes
1 clove garlic
1/4 cup chopped parsley
1 tsp better than bullion beef stock (optional)
1/4 tsp nutmeg
1/4 tsp cumin
1/2 cup milk
1 1/2 cups water
1/2 tsp salt
1/4 tsp pepper

Total: 3 servings

1. Wash the carrots and cut in half lengthwise. Place on a baking sheet, drizzle with olive oil and roast in an oven preheated to 400F for 40 minutes. You can prepare more carrots and freeze them for later use.
2. Place all the ingredients in a Vitamix blender. Start on slow, increase the speed and move to High power setting. Blend the soup for 6-10 minutes, until you see steam coming out.

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Friday, December 27, 2013

Oven Roasted Brussels Sprouts

Green and healthy 
Source: Adapted from a Costco recipe by chef Phil Joy

Taste: 5 (out of 5)
Difficulty: 1 (out of 5)

- 1 kg / 2.2 lbs of Brussels sprouts
- 1/4 cup olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- juice of 1 lemon (optional)
- 2 medium tomatoes (optional)
Total: 8 servings

1. Wash the Brussels sprouts, cut off the root ends and make a small cut through the middle of the root to allow for even heating.
2. Place the Brussels sprouts in a large bowl, drizzle with olive oil, sprinkle with salt and pepper and mix well.
3. Line a large baking sheet with parchment paper, pour the Brussels sprouts and bake at 400F for 35-40 minutes.
4. If you wish to add the tomatoes and / or the lemon juice, skin and seed the tomatoes, and chop into 1/4 inch cubes. 10 minutes before the Brussels sprouts are done, take the baking sheet out of the oven, toss the Brussels sprouts, add the tomatoes and drizzle with lemon juice, and return to the oven for another 10 minutes.

- Really nice recipe, it takes a little time to cut the roots of all the small Brussels sprouts, but you can treat it as your zen meditation of the day.
- Don't use Hawaiian sea salt, it turns out really salty, maybe because of the large grains. Use finer salt for this recipe.
- One more option is sprinkling with grated cheese and placing under the broiler for another 2 minutes.

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Friday, December 20, 2013

Lentil Soup

Simple and simply delicious
Source: improvised

Taste: 5 (out of 5)
Difficulty: 1 (out of 5)

- 3 cups red lentils
- 6 cups / 1 1/2 l water
- 3 inches of ginger (or 3 frozen ginger cubes)
- 1 large potato
- 1 large carrot
- 1 tbsp onion flakes
- 3 cloves garlic
- 2 tomatoes
- 1 tsp cumin
- 1 tsp turmeric
- 1 tbsp salt
- 1/2 tbsp black pepper
- 1 cup chopped parsley or cilantro
- juice of 1 lime
Total: 8 servings

1. Wash the carrot, the potato, the ginger and the tomato (no need to peel). Peel the garlic cloves. Place the vegetables with the onion flakes into your Vitamix(or another blender), add 1 cup of water and process on High setting for about 15 seconds until the ingredients are finely ground.
2. In a large pot add the vegetable mix to the remaining water and the lentils and bring to boil on high heat. Stir.
3. When the soup boils, add salt, pepper, cumin and turmeric, reduce heat to medium low and cook for another 30 minutes, stirring every 5 minutes.
4. Right before serving, add chopped cilantro and juice of 1 lime.

Great soup, I make it all the time. If you want, make it thicker and serve as dahl over rice. Can also use fresh onion or tomato paste.

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Friday, December 13, 2013

Good morning detox drink

A drink that keeps the cold away 
Source: My mom told me it's good for you

Taste: 1 (out of 5) - you're drinking it for health benefits
Difficulty: 1 (out of 5)

- 1/2 gallon / 2 liters water
- 3 inches fresh ginger ground, or 3 frozen ginger cubes
- 1 lemon or lime cut in half
Total: 16 servings of 1/2 cup

1. Add all ingredients to a large pot, bring to boil, remove from heat and allow to cool. Pour into clean jars and refrigerate.
2. Warm up (e.g. in a microwave) 1/2 cup and drink first thing in the morning before eating anything else.

I really don't like the taste, but I believe this drink is great for preventing colds, and generally strengthening the immune system and cleansing the body. I tried something similar with horseradish several years back, and it kept me healthy all winter. As much as I don't like this ginger drink it tastes much better than the horseradish. I'll wait and see if it's as effective.

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Friday, December 6, 2013

Freezer Ginger Squares

Ready, peeled, ground and portioned ginger whenever you need it
Source: improvised

Taste: Not applicable
Difficulty: 1 (out of 5)

Ginger root, as much as you want

1. Wash and peel the ginger root, and cut into 1/2 inch slices.
2. Place the ginger into your Vitamix (or another very strong) blender. Start on low setting, increase speed from 0 to 5, use the tamper if large chunks of ginger get stuck. When the mixture is more or less uniform, increase the speed to 10, then set it to High and let process for another 15 seconds.
3. Line a small shallow freezer-safe dish (I use a plastic cover of a Pyrex) with parchment paper, and scoop out the ground ginger onto the dish. Flatten the ginger puree with a spatula, and freeze for about 2 hours.
4. Remove the ginger from the freezer, flip the ginger onto a cutting board, peel off the paper, and cut the ginger into squares. Place the squares into a freezer bag and freezer until required.

I love this method and use it with lots of herbs and spices: lemongrass, roasted garlic, parsley, basil, you name it. It is particularly great for highly perishable herbs. For ginger, it saves you a lot of time: you do all the peeling, the grinding and the washing once every couple of months, and have freshly ground ginger whenever you need it in a second.

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