Happy thanks giving!
I know I know, it's black Friday, I want to make pumpkin pie but it is very expensive here :(
This week I found a super big butternut but it costs cheap, so I decide to find a recipe to cook it! It's my first time to make butternut so I have no idea what kind of dish I can make.
I'm glad that I found this recipe because it's surprisingly delicious!
Ingredients:
Butternut
For each half of butternut:
1 clove garlic
1tsp lemon juice
5g butter
some vegetable/olive oil
150g cheese (grated)
1tsp herb
pepper
salt
Instructions:
1. Preheat the oven at 190°c
Cut the butternut into half (vertically), remove the seeds inside
2. Put garlic, lemon juice, butter in the hole - the place you where the seeds were (see the photo), brush oil on the top of the rest of the flesh
3. Bake the butternut for 40-60mins
Let it cool down
Turn the temperature of the oven to 160°c
4. Remove the flesh out and put it in a food processor, mix with cheese, herb, salt & pepper
Pour the mixture to a dish
Put back to oven to bake for another 20-25mins or until the cheese on the top becomes golden
Note: you can keep the skin if you are careful enough, after mixing in the ingredients, you can now put the mixture back to the skin! Fill it up!
5. Ready to serve - hot hot hot!
Enjoy!
I read an article on the best advice to lose weight, I think I would say it is to keep fit, not only losing weight, and to keep your body stronger.
Click here to read it.
My advice is - Make your workout routine! Keep it up, Believe that you CAN do it and ENJOY doing it!
Enjoy!
The first time I tried a cheese cake, it failed, not strong flavor.... so I was afraid to make the cheese cake again, until I found a lemon cheese cake recipe, I loved it so much. Recently I found another recipe to make Japanese cheese cake, with fluffy & soft texture, that is why I want to give it a try.
Ingredients
250g milk
250g cream cheese, room temperature
60g butter, room temperature
6 egg yolks
55g cake flour
20g corn flour
1 lemon zest
6 egg whites
1/4tsp cream of tartar/powder of tartar (optional)
130g sugar
Instructions
1. Pour milk and put cream cheese in a bowl on simming water, cream cheese will melt. Try to mix well with milk. It takes some time until the cream cheese is dissolved into the milk. Add in butter, mix until totally melt into the mixture.
2. Turn off the heat, add egg yolks
Let the mixture cool down
3. Add in flour and corn flour, it is ideal to mix until no lumps, use spetula to help - press the flour towards the sides of the bowl
Add lemon zest
4. In another bowl, beat egg white until soft peak is formed
Add cream of tartar and sugar, beat until peak form
5. Pre-heat the oven at 150°c
Fold in egg white mixture in 2-3 times
6. Pour the mixture into a 8" mold, place mold on the tray and add hot water up to half of the mold*
Bake for 50-60mins
*Note: it is to help the bottom of the mixture cook well
7. Turn off the oven, open door a bit for 10mins**
Let it cool down, then put into the fridge for 3hours before serving
**Note: let some cool air in the oven can help to prevent the cake collapse completely
It is very light as texture :)
Enjoy!
The famous French chef Pierre Herme has a great success in making madeleine Ispahan, I want to give it a try since it is famous lol
I bought the mould finally haha :)
My husband loves it, the texture is spongy, soft & moist, he might allow me to buy a mold lol
At that time I did't have any madeleine mold at home, so I use a fancy one that I have ;)
Ingredients
125g butter
15g cream or milk (better whole fat cream or whole milk)
10g rose essence*
0.2g red eatable colorant
120g sugar
125g egg
18g trimoline**
125g flour
4g baking powder
30g raspberries (I didn't have any at home so I didn't add it)
*If it is rose water, please multiply the quantity by 3 times
** Substitue trimoline by honey, I tried and it works well
Instruction
1. Melt the butter and put aside
Preheat the oven at 180°c
2. In a small mixing bowl, mix cream/milk, rose essence and red eatable colorant
3. In a big mixing bowl, mix egg & sugar, add in trimoline
Add in flour and baking powder little by little
Then add in cream/milk mixture of step 2
4. Add in melted butter, with fast & light motion, mix well
Add in raspberries, mix quickly until they are about evenly distributed in the mixture
Note 1: mix fast - not to form gluten in the mixture => create spongy and soft texture
Note 2: If the size of raspberries is too big, tear down into small pieces
5. Leave the mixture rest for 15mins
6. Pour the mixture to the mold until 70% filled
Note: in the recipe it says fill the mixture in a piping bag and then squeeze the mixture to the mold
7. Put the mold into the oven and bake for 12-15mins, or until the madeleine becomes golden color
Cool down and ready to serve
Enjoy!
