Swiss roll with coconut cream & mango filling

I like this Swiss roll cake base, it is easy and without oil :) Love the combination of coconut & mango, very exotic!

Rolling technique needs to be improved, it's the first time I roll the cake with so much cream that it ends up both edges overlap a little bit. I should let the edges join next time!

If you like traditional way of rolling, then reduce the cream in half quantity, also place the mango filling by the edge 1" away from the side near your body (see Assemble step 3).

Ingredients
Coconut cream:
1 cup cream (at least 30% fat)
50g coconut cream powder
25g cane sugar*
160g mascarpone

*or white sugar

Swiss roll cake:
4 egg yolks
100g sugar
50g corn starch
50g flour

4 egg whites
pinch of salt

Mango filling:
80g mascarpone
1 tbsp icing sugar
1 tsp mango flavor

Instructions
Prepare Coconut cream:
1. In a small saucepan, heat cream, coconut powder & sugar until all ingredients completely dissolved into the cream. When the steam appears, turn off the heat and let it cool down until room temperature

2. In a mixing bowl, whisk mascarpone cream until it becomes spread out from being a block
Add in coconut cream mixture, whisk the whole mixture until it becomes fluffy and firm
Cover the mixing bowl with plastic wrap and let it fix & cool down in the fridge

Prepare swiss roll cake:
1. Preheat the oven to 200°c

In a mixing bowl, beat egg yolks & sugar until the color becomes paler
Add in corn starch & flour, beat well

2. In another mixing bowl, whisk egg white & salt until it forms soft peak
Place 1/3 egg white into flour mixture, fold with quick and light motion
Fold in the rest of the egg white, again fold with quick and light motion

3. Line baking sheet on a swiss roll mould
Pour the mixture onto the mould, tape several times the mould so that air will pop
Bake for 8-10mins or until the surface become golden color

4. Let the cake cool down on a cooling rack a bit, when it is warm you can touch it with your hands, try to roll the cake carefully without removing the baking sheet
If the cake can stay rolled, then let it cool down like that

Prepare mango filling:
1. In a small bowl, use a spoon to mix all ingredients until the orange color is even

2. Place the filling in a piping bag with 1.5-2cm round piping tip
Place it in the fridge

Assemble:
1. Place the cake on the working surface (lengthwise), separate the cake from the baking sheet, remove carefully!
You can cut the 2 edges (=> reduce the length of the cake) to make it neat when roll
Place the baking sheet at the bottom, with the cake surface faces upward

2. Spread the coconut cream on the cake, from the side near your body and leave the end 1" length empty, also leave the left and right sides (0.5" empty

3. Pipe the mango filling towards the middle of the cake, but nearer to your body, from left to right

4. Roll the cake carefully, try to roll it with the 2 ends touches one another without overlapping
Press gently the middle if it isn't even

5. Place the cake on a plate and let it fix & cool in the fridge several hours before serving

6. Before serving, cut both ends with a sharp knife

Enjoy!

Japanese pumpkin stew

Another recipe of pumpkin, this time is Japanese style. That reminds me a lot of my Japanese friend, who cooked me this dish when I visited her.

Ingredients
1 pumpkin with green skin (it is firmer)
water

4 Tbsp Sake or Mirin

3 tsp sugar

4 tsp soy sauce

Instructions
1. Remove seeds and cut Kabocha into 3" square pieces. Cut off sharp edges of the Kabocha pieces

2. Put Kabocha in a pot and pour water cover 1/4 height of pumpkin. Cook Kabocha covered until tender at medium heat, about 20-30 minutes depending on how hard your Kabocha is (10mins if using orange pumpkin). Check regularly if water all gone => add some water (fill 1/4 height of pumpkin)
3. Add sugar, salt and wine to the Kabocha. Reduce heat to medium low, cover by aluminium foil, poke few holes with a chopstick, cook another 15 -20 minutes (10 mins if using orange pumpkin) to reduce the broth a little.
4. At the end add soy sauce, let it cook a bit until the sauce only covers the bottom of the pot. Remove from heat and let it sit covered until cool. As it cools, Kabocha will absorb more of the flavor from the broth. If you like it warm, reheat before serving.

Banana tart

Banana dessert is not my favorite,  I only have one recipe of banana, that is banana cake. As I borrowed some cooking magazines from a sister, I saw this banana tart recipe and the photo looks nice. Though the ingredients and instructions may not be perfect (based on my experience), I modify it to make it even better.

Ingredients (2 X 6" tart rings)
Pie crust: You can use either 
- ready-made crust bought in supermarket
- homemade crust, click links - easy pie-crust or short-crust pastry
- homemade chocolate cracker crust - see instructions below

Homemade chocolate cracker crust:
1/2 cup butter, melted
1/2 sugar
2 cups chocolate crackers

Chocolate ganache:
140g chocolate, 70% cacao
140g heavy whipping cream (OR at least 30% fat)

Crème pâtissière:
1 1/2 cup half-and-half
1 tsp vanilla extract
1/2 cup sugar
3 egg yolks
2 tbsp cornstarch

3-4 ripe bananas

Whipping cream


Instructions
1. Prepare the crust, if you need to bake them, do that at least 2 hour ahead before you start prepare the fillings

If you make chocolate cracker crust, combine butter, sugar & crackers 
Place the mixture on the bottom of mould, use a spoon to press the mixture evenly, put it in the fridge to cool for at least 15mins

2. Prepare chocolate ganache, in a medium mixing bowl, place chopped chocolate & cream
In a small saucepan filled with water, at medium heat, place chocolate & cream bowl, melt the chocolate by heat. Stir regularly until the chocolate is completely dissolved into cream

3. Pour the chocolate ganache onto the crust, when it is at room temperature, put it in the fridge to cool down further

4. Prepare Crème pâtissière, you can do that ahead, even a day before
In a small pot at medium heat, heat up half-and-half and vanilla extract, let it simmer until steam starts appearing, turn off the heat

In a medium mixing bowl, beat sugar & egg yolk until color becomes paler, then add in cornstarch little by little until blend well

Add in half-and-half mixture little by little into the egg yolk mixture, try to whisk the mixture at the same time, the best is to use stand mixer

When everything is well blended, pour the whole mixture back to the small pot, heat up at medium-low heat, stir regularly until it is thickened, you can tell when you stir there is stirring mark, then it is ready
Transfer the crème pâtissière into a mixing bowl, cover it with plastic wrap - which touches the crème pâtissière - no air allow so the surface won't be dried, leave it aside to cool down

5. Slice the banana into 1/4" thickness, set aside

6. When the crème pâtissière is cooled down, place it on the top of chocolate ganache, cover it completely

Place banana slices on the top of the crème pâtissière
Let the tart cool down in the fridge and let it set for 4 hours

7. Place whipping cream on top, you can also sprinkle some cacao powder on the top

Enjoy!

Pear upside down cake/ tarte tatin

Tarte tatin is famous French dessert, having the apple at the bottom when bake and then flip the cake over before serving. Honestly I am not fan of it, I think I would prefer apple tart. Now it's the season of apple & pear, I can use this idea for pear! Why not?!

I used pistachio mascarpone cream :)

Ingredients
Caramel sauce:
2 tbsp water
1/4 cup sugar
15g butter

2 medium pears

Cake mixture:
3/4 cup & 3 tbsp flour
3 tbsp yellow cornmeal
1 1/2 tsp baking powder
1/4 tsp salt

3/4 cup sugar
100g butter, melted
1 tsp vanilla extract
2 large eggs, separated yolk & white
1/2 cup whole milk

Optional: caramel ice-cream or whipped cream

Instructions
1. Line a baking sheet on a 7-8" cake mould

2. In a small saucepan at medium heat, heat up water & sugar, stir regularly until the sugar dissolved
Then leave it cook without stirring, for 8mins, or until the color become light golden
Turn off the heat, add in butter, stir well
Pour it on the bottom of the mould

3. Peel, halve & core the pears, slice it in lengthwise into 1/8" thick slices
Place slices over the caramel sauce, overlap the pears around the mould

4. In a small mixing bowl, mix flour, cornmeal, baking powder & salt
Set aside

Preheat the oven to 175°c

5. In a large mixing bowl, mix sugar and melted butter
Add in vanilla extract, egg yolks, mix well

6. Add in 1/3 flour mixture & then 1/4 cup milk alternatively (= flour, milk, flour, milk, flour) to the egg & sugar mixture
Each time when adding flour mixture or milk, ensure to mix well first

7. In another large mixing bowl, whisk egg white until it has soft peak
Fold in egg white to egg yolk mixture in 3 times, with quick and light motions

8. Pour the cake mixture over the pears carefully, smooth top
Tap the mould gently to remove excessive air bubbles

9. Bake for 1 hour
Insert a toothpick to test if ready. If it comes out clean means it is ready

10. Let it cool in the mould on a wire rack for 30 mins
Run a thin knife around inside of the mould to release cake

11. Place a serving plate over the cake and invert cake
Remove baking sheet carefully

Serve with caramel ice-cream or whipped cream is perfect!
Enjoy!

Detox Vegetables chicken vermicelli soup

I like green bean vermicelli soup, the taste is not strong, it is healthy. I believe having healthy meal regularly is important for my body, even though I don't eat any deep fried food. 

This recipe is specially healthy because it helps to detox your body waste. 

Ingredients
10 Chinese mushroom
1 carrot
1 stalk celery
1/2 broccoli (keep stalk)
1 ear of corn (keep corn cob & silk)

3 cup water (include Chinese mushroom water)
1 slice ginger

1.5 cup chicken stock
1 chicken thigh* 

Green bean/Mung bean vermicelli (glass noodle)

*It is optional to keep bone, but I will suggest keeping bone, which produces stronger flavor

Instructions
1. 4-5 hours before cooking, wash Chinese mushroom and then soak it until it is soft, keep the water

2. Peel off carrot, slice carrot, celery & mushroom briefly
Cut broccoli into smaller portion, slice the stalk briefly

3. Remove corn husks (outer shell) & discard them
Rinse corn silk and set aside
Wash corn kernel & cut it into 3 portions

4. In a large pot, add in 3 cups of water, including Chinese mushroom water
Add in corn silk & ginger
Cook for 15mins after boil, then remove silk & discard it

5. Put all vegetables EXCEPT broccoli flowers into the pot, add in chicken stock
When it is boil, reduce to low heat and simmer for 1 hour

6. When time is up, add in chicken thigh & simmer for 20 mins

After 20 mins, add in broccoli flowers and let it cook for 5 mins

7. At the end add in vermicelli

Serve hot!
Enjoy!

Green pea soup

The weather is cooler, it is time to make some soup to keep us warm! :) Many people don't like eating green pea, yet it is very nutritive and actually it can be delicious. 

This recipe is good, you don't actually see the pea as it is mashed. The color is very bright, which raises your appetite!

If you do not like green pea, give it a try, you might like it since then!

Ingredients
1 small onion
1-2 small carrot

90g butter
2 tsp salt

1/2 cup white wine

4 cups chicken broth

600g fresh or frozen green pea

Black pepper

Optional: crème fraîche & mint leaves

Instructions

1. Finely chop onion, peel carrot & cut into 1/2" pieces

2. In a big pot, at medium heat, melt butter

Add in onion, carrot & salt, stir regularly, let it cook for 15 mins

Normally you can insert slightly the fork in carrots but you can feel that they are a bit firm

3. Add wine, increase the heat & bring to boil, let it boil for 5mins

After 5 mins, add in chicken broth, again bring it to boil

Then add pea

Optional step: if you like to chew carrot, you can remove some carrot pieces & set aside, put them back after blending the green pea

4. You can test the pea, if they are tender, you can use a hand blender to blender the soup until smooth

If you removed the carrot pieces earlier, put them back and let it simmer for 5 mins

5. Add several twist of pepper

If you want to, you can add crème fraîche & mint leaves

Serve hot!

If you want to make it the night before & want to stay bright...

set up a big bowl of ice water & place another big bowl inside. Once the soup is done, pour it into the bowl and stir until it's cold. reheat to serve

Enjoy!

Bake Pumpkin / squash butternut with no waste

Autumn is coming, so It is pumpkin season too!! :D I love pumpkin because the taste is good and it is full of nutrition.
In the past I always removed pumpkin skin when I cook it and discard the seeds too... I guess you do the same don't you?

I am surprised we can keep the skin as well as the seeds! So here is the recipe I found. I am so joyful and want to share with you. No more waste from now on :D

Ingredients
1 small pumpkin (about 1 kg)

Olive oil
Salt & pepper

Option: balsamic vinegar

Instructions
1. Preheat oven to 220°c

2. Half pumpkin
Scoop the seeds out & keep them aside*
Divide 1/2 pumpkin into 2 again, with the skin facing you, cut them into 1/2"-1" wide

*Note: click here for the recipe to cook the seeds (coming up soon)

3. Line a baking sheet on a tray, sprinkle some olive oil on it
Dip sliced pumpkin on both side and line them on the tray
Sprinkle salt & pepper on the top

4. Bake the pumpkin for 15 mins, then take it out, flip over the pumpkin, put back to oven and bake for another 15 mins

You can sprinkle some vinegar on the top before serving.

Enjoy!

Petits beurre/ Marie tea biscuit

I love petits-beurre/ Marie tea biscuit, it has been my favorite biscuit since I was young. I remember good taste of the butter, and its crunchy texture. It is really delicious! :) I can eat a lot once I start...

• Ingredients - about 50 biscuits

• 200g butter

• 160g sugar (original recipe = 200g)

• 2g salt

• 125 g water

• 
  

• 1 tsp vanilla extract

• 500g flour

• 1 tsp baking powder

Instructions
1. In a small pot at medium heat, blend butter, sugar, salt & water
Turn off the heat once the butter melts completely, add in vanilla extract
Leave it to cool down for at least 20 mins

2. In a large mixing bowl, place flour & baking powder, mix well
Add in butter mixture, beat well until they blend together

Once the dough is formed*, flatten it with the spetula

Use a plastic wrap to wrap it and put it in the fridge for 3 hours, until it is hardened

*Note: the dough will not be firm, but soft & non-sticky. If you really found it too watery, add it a teaspoon of flour at a time

3. Line a baking sheet on a tray, you will need 2 trays and take turn to bake

After 3 hours, sprinkle some flour on the working surface

Preheat the oven to 180°c

Take the dough and separate it into 4 portions

4. For each portion, roll out the dough

- if you have petits-beurre biscuit cutter, use it

- Or you can use any cookie cutter to cut the dough

- Or you can simply use a pizza roller or a knife to divide the dough into smaller portion

Place the biscuits on the tray, leave some spaces between each biscuit

5. Bake for 12-15 mins or until you can see the edges become golden

Leave it cool before serving

Enjoy!

Whole wheat seedy Crackers

Another recipe of crackers, this one is flatter and the texture is different from the parmesan cheese crackers, it is crunchy and crispy. 

This recipe is healthier because it contains neither butter nor cheese.

Ingredients
150g whole wheat flour
140g all purpose flour, additional for rolling
1/3 cup poppy seeds*
1/3 cup sesame seeds*
1 1/2 tsp salt
1 1/2 tsp baking powder
3 tbsp olive oil
192g water

*You can use 2/3cup sesame seeds OR poppy seeds OR other seeds!

Instructions
1. In a mixing bowl, mix flour, seeds, salt, baking powder
Then add in oil and water, mix well

2. Place the dough onto a slightly floured working surface & knead 5 times
Divide the dough into 8 portions, cover with a towel or plastic wrap
Let it rest for 15mins

3. Preheat the oven to 230°c
Line a tray with baking sheet

4. Roll out a portion to 1/8", use a pizza roller or a knife to cut the dough into small pieces, then place each piece on the tray carefully with little bit of spacing between each piece

If there is room on the tray, roll out another portion, repeat step 4

5. When the oven is ready, put the tray into the oven and bake for 12mins

Note: You can also baking one side for 6 mins, then flip & bake for another 4-6mins

6. When the crackers are ready, place them on the cooling rack
When it is completely cool, store in air-tight container for maximum 2 weeks

Enjoy!