EARL GREY & MATCHA PANNA COTTA – Recipe

EARL GREY & MATCHA PANNA COTTA

  • 3 Tablespoons Earl Grey Tea, Cut Open or Loose Leaf
  • 7g (2 + 1/2 Teaspoon) Gelatin Powder
  • 40ml (3 Tablespoons) Thickened/Heavy Cream
  • 500ml (2 Cups + 2 Tablespoons) Thickened/Heavy Cream
  • 2 Teaspoons Matcha Powder
  • Zest of 1 Lemon
  • 80g (1/3 Cup + 1 Tablespoon) Caster Sugar

 

METHOD:

  1. Stir together gelatin powder and 40ml of cream in a dish till well combined. Set aside for 5 minutes to bloom.
  2. Combine 500ml cream, zest, earl grey tea & sugar to a saucepan.
  3. Bring to a boil, switch off the heat & allow to steep for 10 minutes.
  4. Bring to a simmer then switch off, stir in the gelatin mix until completely dissolved.
  5. Strain and reserve 70ml, divide the rest between 4 x 125ml pudding molds (I was using the containers from yogurts I had finished & washed out for this).
  6. Chill in freezer till just set enough to pour the next layer on.
  7. Gradually stir in the reserved mix into matcha powder till well combined.
  8. Spoon over the chilled first layer, divided evenly among the 4 molds.
  9. Keep airtight and chill in fridge till set, serve as is or lightly warm the mold by dipping in some hot water and inverting onto a plate or dish.
  10. Panna cotta is best served within a few days after making as the gelatin tends to contract after some time and make it less silky smooth, and toughens it a bit.
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LEMON PISTACHIO MARSHMALLOW – Recipe

Marshmallow

  • 210g (2/3 + 1/4 Cup) Caster Sugar
  • 140 ml (3-4 Large, 1/3 + 1/4 Cup) Fresh Lemon Juice
  • 15g (1 Tbsp) Glucose Syrup
  • 2 Tablespoons (18g) Gelatin Powder
  • 2 Large Egg Whites
  • 180g (1 + 1/2 Cups) Pistachio
  • 140g (1 Cup + 2 Tbsp) Pure Icing/Confectioners Sugar
  • Zest of 3-4 Large Lemon

METHOD:

  1. Pulse together in a processor the pistachio and pure icing sugar till fine.
  2. Stir in between pulses once or twice to ensure even mixing. Do not pulse for too long just enough to make a fine powder as the nut may leak oil if over done.
  3. Oil & line a 23cm (9″) square pan with cling wrap, sprinkle generously with the pistachio mix to prevent marshmallows from sticking.
  4. In a small dish, stir together 40ml lemon juice with the gelatin powder until combined. Set aside to bloom for 5 minutes.
  5. Add lemon zest, 100ml lemon juice to a saucepan. Add sugar & glucose.
  6. Over medium heat, heat this mixture until 121C (250F), do not stir.
  7. When mix is reaching 100C (212F), whisk egg whites on high speed so that it is stiff peaks when the mixture reaches the right temperature.
  8. Immediately stir in the gelatin mix into the sugar mix & stir until completely dissolved.
  9. Gradually pour the sugar mix in a steady stream down the side of the egg whites whilst whisking on high. Avoid hitting the whisk for splash backs.
  10. Continue to whisk on high speed until bowl feels cold to the touch.
  11. Pour it into the lined pan, gently shake in all directions and it should level out by itself.
  12. Cover generously with pistachio mix.
  13. Allow to set at room temperature for 2-3 hours until springs back to touch.
  14. Flip out the marshmallow onto cutting boards, peel away the cling wrap and slice with a sharp knife.
  15. These taste extra tangy when slightly toasted before eating, but are zingy enough as is. Keep well for up to a week if kept airtight and away from humidity as the sugar pistachio coating can get a bit damp over time.

 

COOKIE CRUMBLE BANANA MUFFINS – Recipe

Ingredients:

  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Ground Cinnamon
  • 188g 1 + 1/2 Cups Plain/All-Purpose Flour
  • 168g 3/4 Cup Caster Sugar
  • 6 Milk Chocolate (15g x 6) Digestive Cookies/Graham Cracker Crumbs, Coarse
  • 3 Large Very Ripe Bananas, Mashed
  • 79ml 1/3 Cup Vegetable Oil
  • 1 Large Egg
  • 1 Teaspoon Pure Vanilla Extract

 

METHOD:

  1. Preheat the oven to 200C (F) or higher, wrap 3 large & ripe bananas in foil & roast for 20-30 minutes until it feels mushy. This intensifies the flavour of the banana in the end product. Set aside to cool before using.
  2. Preheat oven to 180C(350F). Line 6 jumbo muffin pans with jumbo muffin liners.
  3. In a large bowl, whisk together the flour, spices, baking powder, baking soda, salt & sugar.
  4. Add in the roasted bananas, mash it up with the whisk till uniform then add in the oil, egg and vanilla. Gently using the whisk, stir together till everything is just combined – do not over mix or your banana bread will be tough.
  5. Portion between the 6 muffin liners – I used an average ice cream scoop for this.
  6. Use your fingers to crumble up one cookie over each muffin – you want it rustic and rough for texture of the cookies like a chunky crumble.
  7. Bake for 35-40 minutes until a knife inserted to the center comes out with moist crumbs, but not wet.
  8. Best when hot from the oven, or kept chilled and airtight and served at room temperature or warmed in an oven.

 

CHICKPEA FUDGE BROWNIE – (Gluten-free) Recipe

CHICKPEA FUDGE BROWNIE Ingredients

  • 254g (14 Oz) Can of Chickpeas Drained & Rinsed
  • 2 Large Eggs
  • 40g (1/3 Cup) Dutch-Processed Cocoa Powder, Sifted
  • 150g (2/3 Cup) Caster sugar
  • 2 Tablespoons Full-Fat/Dairy-Free Milk
  • 1 Teaspoon Instant Coffee Granule
  • 2 Teaspoons Baking Powder
  • 88g (1/2 Cup) Dark Chocolate Chips
METHOD:
  1. Preheat the oven to 180C (350F) and line a 9″ x 9″ pan with baking paper (or lightly oil it).
  2. Add all ingredients for the brownies to a processor and blend until completely smooth.
  3. Stir in the chocolate chips.
  4. Pour the brownie batter into the prepared baking pan – you can sprinkle additional chocolate chips at this point for a nicer presentation.
  5. Bake for 24 to 26 minutes. Different to regular fudge brownies, you want the knife inserted to come out clean rather than with moist crumbs as the chickpea texture needs to bake off or you might get some odd texture.
  6. Allow brownies to cool at least 20 minutes before cutting and serving. I let mine sit in the fridge till firmer before I sliced mine.

 

SOUTHERN SUN DROP CAKE – Recipe

SUN DROP CAKE / INSTANT CAKE Ingredients:

  • 281g (2 + 1/4 Cups) Plain/All-Purpose Flour
  • 338g (1 + 1/2 cups) Caster Sugar
  • 3 + 1/2 Teaspoons Baking Powder
  • 1 Teaspoon Salt
  • 295ml (1 + 1/4 Cups) Sun Drop Soda
  • 30ml (1/8 Cup) Vegetable/Non-Flavored Oil
  • 113g (1 Stick Butter), Room Temp.
  • 1 Tablespoon Pure Vanilla Extract
  • 3 Large Eggs, Room Temp

**You can opt out the flour, sugar, baking powder and salt for a regular yellow cake box mix and add the butter & wet ingredients to make this cake. This is offered by https://iambaker.net/homemade-yellow-cake-mix/

 

To Make Your Own Cake Mix:

  1. Measure flour into quart size mason jar.
  2. Add sugar on top, then baking powder, then salt. Place lid on jar.

 

To Make Southern Sun Drop Cake From Scratch:

  1. Lightly grease a 23cm (9″) bundt pan with non-stick vegetable spray or butter. Make sure you grease it generously and into every surface for a clean release of cake.
  2. Place softened butter into stand mixer and beat with paddle attachment until very pale and fluffy. Scrape down the bowl half way for even mixing.
  3. Scrape down once more before proceeding.
  4. Place sifted dry ingredients into stand mixer and combine with butter for 30 seconds just till combined – it will look like a fine crumble.
  5. Add soda, oil, and vanilla gradually whilst beating until well combined.
  6. Beat in eggs one at a time, only adding the next one after the previous is fully incorporated.
  7. Pour batter into prepare pans and use a spoon or spatula to level it out. Rap on counter twice firmly to release air bubbles.
  8. Bake at 180C (350F) for 40-50 minutes or until a knife inserted comes out clean.
  9. Flip immediately onto rack and gently tap and shake down firmly to release the cake. You should feel the cake release and come away from the pan.
  10. I drizzled my glaze whilst hot so it absorbs and keeps the cake very moist and infuses the flavour better, but in the original recipe it says to cool before frosting. I believe the latter makes for a shinier finish and a slight crust from the glaze.

 

SUN DROP GLAZE Ingredients:

  • 90ml (3 Oz) Sun Drop Soda
  • 1 Teaspoon Pure Vanilla Extract
  • 125g (1 Cup) of Pure Icing/Confectioners Sugar, Sifted

 

METHOD:

  1. Stir together sifted sugar, vanilla & soda until well combined.
  2. Spoon over inverted cake whilst cake is still hot for soaking it in, or glaze the cake after the cake is cooled completely.
  3. You can use a similar recipe but largely reduce the amount of soda to get a thick icing consistency to pipe decorations on the cake as shown in the video.

 

 

NO-BAKE COOKIES & CREAM CHEESECAKE – (Gelatin-Free) Recipe

  • 500g (16 Oz) Cream Cheese, Room Temp.
  • 115g (1/2 Cup) Sour Cream
  • 100g (1/3 Cup + 2 TBSP) Caster Sugar
  • 1 Teaspoon Pure Vanilla Extract
  • 475ml 2 Cups Thickened/Heavy Cream, Chilled
  • 3 x 137g Packs Oreo Cookies (Original)

 

METHOD:

  1. Take one pack of the oreo cookies to line the base of a 18cm (7″) round spring-form pan. Try to arrange them as tightly as possible, fitting 3 whole ones in the middle and one broken up to fit into the gaps there.
  2. In a processor, blend together cream cheese, sour cream, vanilla and caster sugar till smooth.
  3. Scrape down several times in between to ensure even mixing.
  4. Take one pack of oreos, gently twist to take apart the cookie, scrape off the the frosting with a knife. Place the cookies only into a zip lock bag and crumble with your hands until fine, bite sized crumbs.
  5. Stir the cookie crumbs into the cheesecake mix till well combined.
  6. Whisk the cream until just under stiff peaks, it should being to mound peaks on top of itself, but still be droopy.
  7. Using a rubber spatula, fold in the first half of the cream and taking your time to make it uniform. This part is mostly to lighten the mix so you can play with it a bit longer.
  8. Gently fold in the last half of the cream until uniform but keeping as much air in the batter as you can.
  9. To fold, you just scoop from bottom up and allow batter to fall back on itself. Using your other hand, turn the bowl 1/4 of the way as you do this to evenly mix all the batter. Slice through the centre once in a while. Ensure the bottom of the bowl is well mixed too.

 

 

CRACKED PEPPER LEMON MERINGUE CHEESECAKE – Recipe

LEMON CURD (YOLK BASED) Ingredients:

  • Zest & Juice of 1 Large Lemons (70ml)
  • 2 Large Egg Yolks
  • 75g (1/3 Cup) Caster Sugar
  • 75g (1/3 Cup) Cold Butter, Cubed & Chilled
  • 1/2 Heaped Teaspoon Cornflour

METHOD:

  1. Place all ingredients except for the cold, cubed butter placed into a small saucepan.
  2. Heat gently over medium heat, whisking gently throughout. This should be a steady raise in heat, not rushed.
  3. Lower the heat once the mixture thickens and starts to have large, slow bubbles appearing – allow to simmer for 1 minute. Whisk well and then strain the curd to rid any lumps if needed.
  4. Chill till cold before spreading onto cheesecake.

 

LEMON BAKED CHEESECAKE Ingredients:

Biscuit Base Ingredients

  • 114g (1 + 1/8 Cups) Graham Crackers/Digestive Biscuits Crumbs
  • 1 Tablespoon Caster Sugar
  • 25ml ( 1 + 3/4 TBSP) Unsalted Butter, Melted

Cheesecake Ingredients:

  • 250g (8 Oz) Package Cream Cheese, Room Temp.
  • 75g (1/3 Cup) Caster Sugar
  • 1 Large Egg
  • 1 Teaspoon Pure Vanilla Extract
  • Zest of 1 Lemon
  • 80ml (1/3 Cup) Thickened/Heavy Cream

METHOD:

  1. Fill a large, deep pan with generous amount of hot water in lower third rack of the oven. Preheat the oven to 150C (300F). Have one wire rack slotted into the middle just above the third rack so the water tray can cook the cheesecake stably without it actually been soaked in it.
  2. Toss sugar and crumbs together. Stir together melted butter with the crumbs and press into base of the 18cm pan with hands or back of a spoon.
  3. Combine all the ingredients for cheesecake in a processor and pulse till smooth, stirring and scraping down the bowl half way through.
  4. If no processor is available, simply beat with beater attachment till sugar and cream cheese is smooth and then follow up with eggs, vanilla and lemon. Finally, beat the cream in only just until combined.
  5. Pour over biscuit base and place in oven on the middle rack above the water tray at 150C 300F for 30-40 minutes until it barely wobbles in the centre. It should be firm bounce without too much back and forth – just enough to see it is not solid all the way through. The residue heat from cooling process will cook it further.
  6. Remove from oven & bring to room temperature before chilling till cold. It will taste better and have better mouth feel after a night of chilling.
  7. Spread the curd over the top but leaving 1cm border around the edge to prevent it spilling over so it will be a surprise when you bite into the meringue.

 

CRACKED PEPPER SWISS MERINGUE Ingredients:

  • 120g (3 Large) Egg Whites
  • 240g (1 Cup + 1 Tablespoon) Caster Sugar
  • 1/2 Teaspoon Pure Vanilla Extract
  • Pinch of Salt
  • 1/2 Teaspoon Cracked Whole Peppercorns, or To Taste

METHOD:

  1. Combine egg whites, sugar & vanilla extract with pinch of salt in mixer bowl over a simmering pot of hot water.
  2. Whisk gently throughout, lifting to see consistency of the mix. When it is ready, it should be whiter in colour, resembling more like water in consistency. To be sure, it should be slightly hot with no granules left when rubbed between fingers.
  3. Remove from heat and whisk on medium-high speed until semi-stiff then begin to add the pepper, tasting as you go to see if it is the right heat for you.
  4. When you are happy with it, simply keep whisking until the meringue is glossy but stiff enough to hold a peak with very little to no droop on the whisk attachment when removed.
  5. Fill a piping bag with a 1-2cm opening cut or an open tip nozzle. Twist & tighten the end of the bag to make sure there is no gap.
  6. Squeeze out some in the bowl to ensure no air bubbles are trapped.
  7. Pipe desired patterns over the surface of the cheesecake and torch.
  8. I’m placing the cake on a cake turner to spin while I pipe rings from the centre out to the edge and then letting go as I taper it for a smooth finish.
  9. To torch I find it easiest on a medium-high heat strength from a step away from the cake where the flame just barely reaches the meringue. Steadily move along the meringue from left to right from one row to another and then turn the cake facing opposite so you can work on the other halves of the row that wasn’t exposed previously. This gives a nice, dark scorch but is efficient and covers it evenly.
  10. Keep chilled and airtight until serving. Use a hot knife to slice through without sticking onto the meringue.