Happy New Year! How was your New Year celebration? I can’t believe that we have stepped into year 2010! We didn’t do anything much on New Year’s eve, just went to a friend’s place for dinner. I still miss my holiday in France and the food. So, I guess by looking at the title, you would have guessed this post is related to a French dessert.

Far Breton is a flan based dessert made with eggs and milk. It is a very simple but nice dessert originates from Brittany, a region in the north-west of France. There are many versions of Far Breton, but the most well known is the one with prunes. Cinanamon powder is sometimes sprinkled on the top of Far Breton. The texture of Far Breton is pretty similar to Clafoutis, except it’s a bit more dense and almost has quiche-like texture.

France is just an amazing country, its cuisine is represented by each region of its country. If you travel from one region to another, you will find that the cooking-style, tastes, and ingredients change quite significantly! Far Breton is one specialty from Brittany. If you talk about Baked Apples Pomme Au Four, then it’s a specialty from Normandy. What I would like to do one day is to take 1 month off, travel to all regions in France and taste the difference!!

I was introduced to Far Breton a few years back and really love the texture and taste. I am an absolute fan of having fruits in desserts! Far Breton is such a homely pudding that you don’t really have to spend a lot of time to make such a lip smacking dessert. I love the rustic look of it, so simple yet tastes elegantly in the mouth! I thought we should start our 2010 with something sweet. So, there you are my readers, this is made especially for you!

Recipe: Far Breton (Brittany Prune Pudding)

Ingredients:

Flour, 180g

Sugar, 150g

Eggs, 4

Salt, a pinch

Warm milk, 500ml

Prunes, 20-25

Method:

1. Grease a baking dish and lightly flour. Scattered the prunes.

2. In a bowl, mix flour, sugar, eggs and salt.  Add the warmed milk, mix well.

3. Put in a pre-heated oven at 200°C for 35 minutes. Monitor from time to time.

4. Sprinkle some cinnamon powder before serving if desired.

Far Breton (Brittany Prune Pudding)

We had our first snow in London 2 days ago! I was so excited when I saw the snow flakes dropping from the sky! Probably, I was as excited as the kids, couldn’t wait to get out of the house and catch the snow flakes as they dropped from the sky. The snow didn’t stay like it did in February, which was probably the thickest snow that I have ever seen in my life! Well, I could only enjoy it from inside for not more than 30 minutes. However, the Met Office has given warning that there will be heavy snow tomorrow. Would it be true?

Anyway, I can’t believe that we are just one week away from Christmas! I have bought all the Christmas presents and they are nicely wrapped; all packed in my suitcases and ready to travel with me to France! Yup, we are going to France for 10 days! I can’t wait… can’t wait to see Paris, indulge in nice food and wine again. Perhaps, I should also start thinking about losing some weight after that. So, I guess, it fits well to my 2010 resolutions!

2010.. does sound scary. Time passes so quickly that I sometimes have to think what I did in the past few months not to mention years! Well, I think food blogging wise, it is as enjoyable as when I first started.  During this time, I am glad to have known some really cool food bloggers! I am thankful for the existence of the Internet!

Whenever festive season is near, I tend to think of festive food. Like last year, I have prepared something sweet to share with you all. This year, gingerbread men recipe is what came to my mind. I hope all of you will love this, it’s fun to make, not only for kids, but adult like me had thoroughly enjoyed the whole process of making these little cuties!! I am hoping to continue posting as soon as I am back from my vacation. I want to wish all of you a Merry Christmas and Happy 2010!

Recipe: Gingerbread Men (adapted from www.taste.com.au)

Makes 20

Ingredients:

Melted butter (to grease), some

Butter (at room temperature), 125g

Brown sugar, 100g

Golden syrup, 125ml

Egg (seperated), 1

Plain flour, 375g

Ground ginger, 1 tbsp

Mixed spice, 1 tbsp

Bicarbonate of soda, 1 tsp

Plain flour (to dust), some

Icing sugar, 150g

Red food colouring, 8-10 drops

Blue food colouring, 8-10 drops

Method:

1. Preheat oven to 180°C. Brush 2 baking trays with melted butter to lightly grease.

1. 2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
2. 3. Meanwhile, place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Divide icing among 3 bowls. Cover 1 bowl with plastic wrap and place in the fridge. Add red colouring to 1 bowl and stir until combined. Add blue colouring to remaining bowl and stir until combined. Cover with plastic wrap and place in the fridge.
3. 4. Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a 9cm gingerbread man cutter to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough.
4. 5. Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.
5. 6. Place prepared icings in small plastic bags. Cut a small hole in a corner of each bag. Pipe icing over gingerbread men to decorate.

I am really glad to have known Lai Kuan from Food for Tots through her blog. It wasn’t too long ago that Lai Kuan invited me to be a guest on her blog. I agreed immediately! I thought it was a great honour to be featured on her blog! Lai Kuan is another talented Malaysian food blogger who currently resides in Singapore. I really love her style of cooking. And the idea behind her blog is just wonderful – simple and healthy recipes that are suitable for toddlers!

Lai Kuan and I couldn’t escape the temptation of chocolate, hence, we agreed to share the recipe of Triple Chocolate Brownies! Please hop over to Food for Tots for my guest post and the recipe for triple chocolate brownies! Again, Lai Kuan, thank you very much for this opportunity to feature on your blog! It has been a great pleasure to know you!

Madeleines are small shell-shaped  traditional cakes  from the town of Commercy, in the North of the Lorraine region of France. These little cakes are famous for the shape and smooth texture. Madeleines are perfect for snacking or afternoon goûter (afternoon tea) in France. In Lorraine, it is believed that the delightful madeleines came from a young maid named Madeleine who used to work for the Duke of Lorraine, Stanislas Leczinski in the late 1700s.

When I look at these madeleines, they remind me of kuih bahulu. Since young, kuih bahulu has always been my favourite kuih. Kuih (also kueh, kue, or kway) refers to bite-sized food items. Kuih-muih (plural term for kuih) back home in Malaysia are usually associated with cakes and cookies. Kuih bahulu is usually baked during festive season. But, nowadays you can get kuih bahulu from stalls or supermarkets any time you want.

Apart from the shape, the only difference that I can tell between madeleine and kuih bahulu is that butter is not used in making kuih bahulu. Hence, the texture is slightly different. Should I say that that kuih bahulu is slightly lighter and spongier? Maybe for those who have tried both kuih bahulu and madeleines can share your views?

The recipe of madeleines that I am going to share with you all today has been tested and tasted many times! It has been passed to me from Arnaud’s mother, Nelly. We both share the same passion in cooking and constantly exchange ideas in cooking and sharing recipes!

To make madeleines, you need madeleines moulds that are pretty easy to purchase online nowadays. Once you get hold of the moulds, I am sure you will enjoy baking these great little cakes that you will never get bored of.  Also, madeleines are perfect for afternoon tea!

Recipe: Madeleines

Ingredients:

Flour, 150g

Butter, 125g

Sugar, 125g

Eggs, 2

Vanilla essence/lemon juice, 1 tsp

Yeast, 1 tsp

Method:

1. Preheat the oven to 200°C. Brush madeleine moulds with melted butter and coat with flour, then tap to remove the excess flour. If you have non-stick moulds, you do not need to do this.

2. Whisk the eggs and sugar until the mixture is thick and pale and the whisk leaves a trail when lifted.

3. Mix the yeast into the flour. Gently fold in the flour, then the melted butter and vanilla essence or lemon juice.

4. Spoon into the moulds, leaving a little room for rising.

5. Bake for 12 minutes or until very lightly golden and springy to the touch. Remove from the moulds and cool on wire rack.

It wasn’t too long ago I found her. From her blog, I can already tell that she is another talented cook! Not only that, her photos are stunning too! Even though Vanille from At Down Under is living on the other side of the world, internet and blogsphere have made it possible for me to get to know her food through her blog! Vanille is going to share with us a fantastic recipe today. When I was looking at the photos that she sent to me, I was drooling instantly! So, you probably need a bib before carry on reading Open your eyes wide and enjoy! 

When Leemei asked me to be a guest blogger in her “Cooking Hut” and share a French recipe, I was very happy and nervous! Happy to be showcased in her delicious and beautiful blog and nervous to fulfill her expectations… After a collaborative discussion, we finally agreed to present a classic but, oh, so delicious dessert: Profiteroles!

As you may know, Profiteroles are made from “pâte à choux”, a precooked dough made of flour, water, butter and eggs; then filled with ice cream or pastry cream and topped with chocolate sauce.

Back in the 16th century, Italian chef Popelini, invents the “pâte à choux” and prepares what is called at this time, “poupelins”, choux filled with fruit jelly.

It’s only in 19th century, that French chef, Antonin Carême gave them a twist: New shape (éclair), new fillings (pastry cream and whipped cream) and new toppings (caramel, chocolate sauce). Croquembouche, éclair and profiteroles were born !
And how thankful can we be for that!

So stop to stare at the screen and give it a go ! Profiteroles are fairly easy to make and delectable! Thank you, Leemei for this invitation !

Recipe: Profiteroles

Ingredients:

Dough (pâte à choux)

Water, 250ml

Eggs, 4

Flour, 200g

Butter, 100g

Salt, 1 pinch

Semifreddo Vanilla & Hazelnut

Eggs, 3

Egg yolks, 2

Vanilla pod (split and seeded), 1

Caster sugar, 200g

Pouring cream, 500ml

Hazelnuts (chopped), 50g

Chocolate Sauce

Dark chocolate (chopped), 125g

Unsalted butter (chopped), 25g

Method:

1. In a pan bring to the boil butter, water and salt.

2. Remove from fire and add all the flour in one time. Mix thoroughly to get a smooth dough without any lump.

3. Replace over the fire and dry the dough mixing non-stop until the dough doesn’t stick the pan side.

4. Remove from fire and go on mixing until the dough cool a bit.

5. Add egg one by one and mixing well after each addition. 

6. Preheat oven to 180°C.

7. Fill a piping bag with the dough and draw disks (diameter 4 cm) on a oven tray covered with baking paper. Keep distance between each disk, they will puff while cooking.

8. Bake for 10 minutes. Then, let ajar the oven door with a wooden spatula and bake for 10 minutes more.

9. Remove from oven and with a wood pick, prick the side of each piece (to let the steam escape). Let them cool completely on a cooling rack. 

For the semifreddo:

1. Place eggs, extra yolks, vanilla seeds and sugar in a heatproof bowl. Place over a saucepan of simmering water and using a hand-held electric (or not) mixer beat for 6-8 minutes or until thick and pale.

2. Remove from the heat and allow to cool slightly.

3. In a large bowl, whisk the cream until stiff peaks form. Gently fold through the egg mixture until well combined. Add chopped hazelnuts.

4. Pour in a 2 litres capacity container and freeze for at least 6 hours or overnight.

For the chocolate sauce:

1. In a sauce pan, over low fire, slowly melt chocolate with butter.

2. Finally, slice each choux horizontally and fill it with a scoop of semifreddo, then pour chocolate sauce on the top.

I have been on vacation. Got back two days ago and was slightly jet-lagged! We were in NYC. Even though it was just for a short stay but it was overall really good! NYC is such a buzzing city! Well, before I got too excited and go into more details, I thought I would share with you guys about my trip in my next post with some photos that I took!

It snowed on the days we left NYC. It reminds me the snow storm in London at the beginning of February! That gives me the inspiration to bake something that assembles snowy day yet gives an idea of serving it with a hot cup of beverage. You know what I really like? Yeah, I love my cakes, mini ones! Even though I am not a heavy tea drinker, I like to dip my cakes in Earl Grey tea without any sugar in it. 

My mom bakes a lot. She likes to bake fruit cakes that we all love. I remember she would stock up good quality of dried mixed fruits and different sizes of moulds for her fruits cakes! I need to get hold of her recipe. This time, I use a recipe that I found in one of my cookbooks. They are great but I still think mom’s fruit cakes are even better!

Not letting to drool any longer. Here’s my mini fruit cakes recipe. Next time, I will get my mom’s recipe and share with you guys!

Recipe: Mini Fruit Cakes

Ingredients:

Flour, 180g

Granulated sugar, 125g

Soft butter, 125g

Eggs, 2

Dried mixed fruits (chopped), 150g

yeast, 1 tsp

Butter, 30g

Method:

1. Put the mixed fruits in a bowl. Add in 1 tbsp of flour and mix.

2. Use muffin mould, grease the mould with butter.

3. Heat the oven with 210°C. 

4. Shift the flour and yeast into a bowl.

5. Put the butter in another bowl and put in the sugar and mix for 3-4 minutes. Then, add in the eggs one at a time and keep on mixing.

6. Add in half of the flour and mix. When it’s all well mixed, put in the other half of the flour and the mixed fruits. Mix.

7. Lay muffin case if you wish and fill two-thirds full. Put in the oven and bake for 30-35 minutes or until the cakes are golden brown.

8. Leave the cakes on cooling rack to let them cold before serving.

“If you love strawberry and pistachio, raise your hands!” Great! I saw a lot of hands including mine (both hands raised). I know it’s probably not the season for strawberries yet supermarkets always tend to import their supplies from elsewhere. So, strawberries that I used are not English strawberries.

So, it looks like strawberry and pistachio are good friends. They get on really well, both the look and taste. If you love this, stick around, I’ve got something really nice to share. Well, I can’t hide what they are as you have already seen how they look like when you read this text. Yes, they all got beautiful name – Financiers. These little cute ones are light tea cake, quite similar to sponge cake. They are usually baked in little shaped molds.

I gathered the word ‘financier’ is said to be derived from the traditional rectangular mold, which resembles a bar of gold. Another theory says that the cake became popular in the financial district of Paris surrounding La Bourse du Commerce (the former name of the Paris stock exchange). 

Since tomorrow is Valentine’s Day, strawberry and pistachio financiers could be a surprise a gift to your loved ones. They look nice and taste amazing! I wish you all a Happy Valentine’s Day! Bonne Saint-Valentin! ??????

Recipe: Strawberry & Pistachio Financiers (Financiers aux Fraises et Pistaches)

Ingredients:

Almond powder, 50g

Pistachios (ground), 100g

Butter, 75g

Icing sugar, 80g

Flour, 30g

Egg white, 3

Strawberries, 20

Method:

1. Melt the butter in a saucepan until it’s slightly brown. Set aside and keep it warm.

2. Grind pistachio until fine, almost like powder.

3. In a bowl, put in ground pistachio, almond powder, flour, icing sugar. Mix well. Then, put in the melted butter and give it a good mix.

4. Now, put in the egg white. At this point, you need to use electric mixer/whisk to mix all the ingredients until double their volume.

5. Cover and put the mixture in the fridge to chill for 2 to 4 hours.

6. Preheat the oven at 180°C.

7. You can use mini muffin mould (with 3cm diameter) or the classic rectangular mould. Spoon the mixture into the mould.

8. Slice or quarter the strawberries. Put it and push it slightly into the mixture.

9. Meanwhile, roughly  crush the pistachios and sprinkle on top of the mixture.

10. Put the mould in the oven, and bake for about 20 minutes or until the financiers rise and golden brown.

11. Remove from mould sprinkle a little bit of icing sugar.

Have you ever tried Lamingtons? Remember I mentioned that I would share the recipe of Lamingtons? Lamingtons are something that I haven’t tried for ages! They taste as gorgeous as they look! I got to know about Lamingtons when I studied in Australia. 

Lamingtons are basically little sponge cakes in the shape of cube, dipped in chocolate icing and then coated in desiccated coconut. These little beauties can be easily bought at supermarkets or bakeries in Australia but they are not as tasty compared to the homemade versions.

One day, I was thinking of what to make – something simple and contains one of my favourite ingredients: coconut. Then, I thought of Lamingtons. The long forgotten little gems! They actually do taste better the day after.

Lamingtons are perfect for my liking as apart from coconut, they are dipped in chocolate! It means heaven, miam!! Drooling yet? So, waste no more time, try out this traditional Australian little cakes!

Recipe: Lamingtons (adapted from www.taste.com.au)

Serve 15

This post may come a little late as today is already 25.12.2008 but I would like to take this opportunity to wish all of you a Wonderful Christmas!

I shall catch up with you all of you soon (and share the recipe of the above, of course!) when I return to London from France. I have so much to tell! And I am enjoying every moment here, it’s just so different from London! I am glad that I am here and having a wonderful time. Ok, I shall leave more to tell next time! Till then, Merry Christmas and Happy Holidays!

Christmas is just around the corner and I am always under the impression that many people are busy with all their Christmas shopping. For me, I do most of mine online, which is pretty handy as I don’t like to join the crowds at the main shopping places in London!

Most of us will probably have our Christmas dinner or lunch on the eve or on Christmas day itself. For those who have to prepare Christmas dinner or lunch, lots of planning and thoughts are involved; from drafting the menu up to the point to decide what colour scheme to choose for table setting and the overall look and feel. For those who have to plan and think of what to prepare, keep on reading!

You guys will be thrilled and feel lucky at the same time to have Aran from Cannelle et Vanille with us to share one of her great dessert recipes. It could be the dessert that you can prepare to impress your guests on Christmas! 

Aran is very talented. Every time I check her blog, I wish I could bake like her! Not only that, all her photos accompanied with her recipes are nicely composed too.  I once tried making one of her desserts, Yoghurt Mousse and absolutely love it!

Let us today give a warm welcome to Aran from Canelle et Vanille, sharing with us Grapefruit Pudding Cake. By the name itself, I can tell you that it’s gonna be one of my favourites, remember that I love citrus fruits!

Citrus season has started here in Florida so grapefruit, oranges and tangelos are everywhere. This is a variation on the classic lemon pudding cake with the addition of grapefruit. It is amazing how a simple recipe can yield such a delightful dessert.

Light and spongy cake on the bottom and creamy pudding on top. I paired it with a small quenelle of devonshire cream that has been whipped with a little lemon zest and some chopped pistachios for crunch. It is a simple recipe that I hope you try!          

Recipe: Grapefruit Pudding  Cake

Ingredients:

2 egg yolks

185 grams whole milk

½ tsp lemon zest

½ tsp grapefruit zest

60 grams grapefruit juice

100 grams sugar

25 grams flour

pinch salt

2 egg whites

Method:

1. Preheat oven to 325F. Spray the inside of 6 4-oz ramekins (or any other size) with cooking spray and place them on a shallow baking dish.

2. In a bowl, whisk together the egg yolks, milk, zest and juice.

3. In a separate bowl, combine the sugar, flour and salt. Add the liquid ingredients to the dry and whisk until combined.

4. In a separate bowl, whip the egg whites to medium stiff peaks.  Add the whipped egg whites to the custard base and fold gently trying not to deflate them too much. It will be a runny batter.

5. Pour the batter into the ramekins about ¾ of the way full. Bring the baking dish to the oven and fill with hot water to cover about half way up the ramekins.

6. Place the baking pan in the oven and bake the custards until the tops are lightly golden. It will take about 30-35 minutes depending on the size of the ramekin.

7. Remove them from the oven and let them cool completely before unmolding so the pudding part sets.