Rich in greens and proteins, this beef stir-fry is on your table in a flash. Sichuan pepper works beautifully with tender beef and Chinese leafy greens.
Cooking Time :15 minutes
Ingredients (serves 4)

1 tbs extra light olive oil
500g beef stir-fry strips
1 bunch broccolini, cut into 5cm lengths
2 garlic cloves, crushed
1 tsp Woolworths Select Sichuan Pepper
1 bunch gai lan (Chinese broccoli), washed, cut into 5cm lengths
60ml (1/4 cup) char siu sauce
1 tbs soy sauce
Steamed rice, to serve
Thai basil leaves, to serve

Method

Heat half the oil in a wok or large frying pan over high heat until just smoking. Add half the beef and stir-fry for 2-3 minutes or until golden brown. Transfer to a plate. Repeat with the remaining oil and beef, reheating the wok between batches.
Add the broccolini, garlic and Sichuan pepper to wok and stir-fry for 3 minutes or until the broccolini is just tender.
Add the beef, gai lan, char siu sauce and soy sauce to the wok and stir-fry for 2 minutes or until the sauce thickens slightly.
Spoon the rice among serving dishes and top with the beef mixture. Sprinkle with Thai basil to serve.

Notes

Make it vegetarian: Omit the beef stir-fry strips. In step 1, add 320g firm tofu, drained, cut into thin strips, to the wok and stir-fry for 2-3 minutes or until golden. Add 1 red capsicum, deseeded, thinly sliced, with the gai lan in step 3.

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The smoothie plus picture is my contribution for CLICK!, a photo event is hosted by Jugalbandi. With "Spring/Autumn" as the theme I decided to participate at this event with Smoothie Plus. Spring has sprung, in which bring all the fresh ingredients together in the kitchen. Luscious fresh fruits are becoming more available and less expensive.

Smoothie Plus! Why? Let's see. There were strawberries, blackberries and mangosteen. Did you know that mangosteen is one of the hottest new superfoods? For people who grew up in Indonesia or other South East Asian countries, mangosteen was not a new food. I grew up with mangosteens and enjoyed them as my fruit snack.

Smoothie Plus (1 portion)
recipe by me

Ingredients
strawberries
blackberries
mangosteen
banana
soy milk

Directions:
Blend together until smooth and serve.

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Sandwich is always be my husband's favorite. I tried to make a different style of sandwich. The idea was come from Ina Garten which I have modified lots.

Garten's style sandwich:
1. has used balsamic vinegar to make roasted red peppers
2. has used goat cheese for spreading on
3. has used basil for assembling the sandwich

My style sandwich
1. has used nypa vinegar (cuka nipah palm) to make roasted peppers
2. has used guacamole and hummus for spreading on
3. has used baby spinach for assembling the sandwich

Same things that we have used, ciabatta bread and red onion slices.

So I can say that my sandwich is fusion style which is mixed Italian for the bread and roasted red peppers, South-East Asian for nypa vinegar, Mexican for guacamole and Middle East for hummus.

Just so you know Nypa palm vinegar is from Nypa fruticans, known as the Attap Palm (Singapore), Mangrove Palm or Nipah palm (Indonesia, Malaysia), Nipa Palm (Philippines), D?a Nu?c (Vietnam), Gol Pata (Bangladesh), and Dani (Burma) is the only palm considered a mangrove.

Roasted Red Peppers, Guacamole and Hummus Sandwich
Recipe by Ina Garten, modified by me

Ingredients:
4 large red peppers
2 tbsp good olive oil
1 tbsp nypa vinegar
2 cloves garlic, minced
salt and freshly ground black pepper
2 tbsp drained capers, chopped





For assembling:
1 large ciabatta bread, halved horizontally
guacamole as desired
hummus as desired
10 baby spinach leaves
3 thin slices red onion
freshly ground black pepper

Directions:
1. Preheat the oven to 500 degrees F.

2. Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.

3. Meanwhile, combine the olive oil, nypa vinegar, garlic, salt, and pepper in a small bowl. Set aside.

4. Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.

5. To assemble the sandwiches, spread the bottom half of the loaf with the guacamole and the top half of the loaf with hummus. Add a layer of peppers and then a layer of spinach. Separate the onions into rings and spread out on top. Sprinkle with pepper. Cover with the top half of the ciabatta and cut into individual servings.

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Tempted by several posts of my contacts on multiply. By far, I know Dwiana had made Cumi Goreng Pedas, Eva with her Calamari Bumbu Paprika, mbak Ienas with Cumi Goreng Tepung, and mbak Yeni with Cumi Goreng Tepung.

I came up with my idea to use Cajun seasoning and rice flour instead of all purpose flour. I like garlicky flavor so, I added more garlic powder even in the Cajun seasoning has in it.

Cajun Calamari Rings
My very own recipe

Ingredients:
340 g frozen calamari rings, thawed*
2 tbsp Cajun seasoning** (it's mixed seasoning which already has spicy taste)
1/2 tsp garlic powder
1 egg, beaten
1/4 cup rice flour
3/4 cup breadcrumbs
canola oil for deep frying

Directions:
1. Combine calamari rings with 1 tbsp Cajun seasoning and let stand for 15-20 minutes.

2. Coat the calamari rings in rice flour, shaking them out to get rid of any excess.

3. Dip them into egg and garlic mixture

4. Dip them into the bread crumbs mixed with 1 tbsp Cajun seasoning, coating them well, and shaking off any excess.

5. Up to this point may be done in advance, and the calamari rings refrigerated for a couple of hours, until you are ready to fry.

6. While you ready to fry the calamari, heat the oil (the secret to crispy calamari is hot, hot oil, just below the smoking point). Fry the rings (in batches) about 1 minute, or until they are golden.

Notes:
* Tips to thaw: Place unopened bag of calamari under cold running water for 10 to 15 minutes. Open bag and let drain in colander for about 2 minutes
** You can add Cajun seasoning as desired.

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My husband had been craving for nachos, I tried to make with any ingredients that came up on my mind :). Please do come back to read the directions :)


Vegetarian Nachos
My very own recipe

Ingredients:
300 g veggie ground round
1 medium onion, chopped
1 tbsp minced garlic
1/2 tsp ground cumin
1 tsp ground coriander seed
1 tsp crushed chili (optional)
350 g restaurant style nachos
1/2 can sliced black olives
1/2 can sliced green olives
hot chunky salsa
150 g Tex-Mex Kraft cheese
4 green onions, slices
1 jalapeno or Anaheim or harbanero or serano pepper, angle cut


Directions:
1. Saute onion and garlic until fragrant. Add veggie ground round, cumin, coriander, and chili; stir evenly and cook until veggie ground round done. Set aside.

2. Place nachos in a serving bowl, sprinkle over veggie ground round mixture, black olives, green olives, hot chucky salsa, and cheese. Bake just until cheese melted. Sprinkle over green onion and jalapeno pepper right before serving

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I bought a whole cabbage for making siomay bandung (Bandung style fish steamed dumpling), had lots leftover since I didn't need too much cabbage for that. I browsed a recipe of Holubtsi. I see this dish every special day or season at my husband's family house, we didn't eat them until uncle George realized that both of us don't consume pork. Lately, he always makes vegetarian version Holubtsi so all can eat, including us.

According to wikipedia, there are several variations of cabbage rolls; Golubtsy - Russia, Golabki (little pigeons) - Poland, Halubcy - Belarus, Holishkes - Ashkenazi Jewish, Holubki - Czech Republic and Slovakia, Holubtsi - Ukraine, K�ldolmar - Sweden, Kaalik��ryle - Finland, Kohlroulade and krautwickel - Austria and Germany, Lahana dolmasi - Turkey, Rouru kyabetsu (???????) - Japan, Sarma - the Balkans, Sarmale - Romania, T�lt�tt k�poszta - Hungary, Malfoof - Jordan (Middle East).

For some reasons, I came up with an idea by adding dashi no moto (Japanese instant fish stock base) and also used tomato paste instead of tomato juice that my husband's family usually use. Cheating method of mine, cook the rice with a rice cooker!

Ingredients:
1 medium head cabbage
1 1/2 cups uncooked long-grain white rice
2 onion, chopped
1/2 package dashi no moto
salt and pepper to taste
1 can tomato paste, mix with 1.5 - 2 liter water

Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.
2. Steam the whole head of cabbage until soften. Meanwhile, cook rice in 3 cups of water in a rice cooker.
3. Melt butter in a large skillet over medium heat. Saute onion until translucent, and add dashi no moto; stir and remove from heat. Add cooked rice, combine. Season with salt and pepper to taste.
4. Cut the leaves off of the cabbage and cut the larger leaves in half. Spoon 1 tablespoon of rice into a leaf and roll tightly. Place rolls in prepared casserole dish, stacking in layers. Pour tomato paste mixture over the rolls, using enough just to cover.
5. Cover and bake for 2 hours.

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Folks, I haven't been busy lately. Sorry if you didn't see me around lately. However, I still try to keep updating my post.

Actually, I made these dishes on November 30, 2007. I just kept delaying on post these. All these were containes baby spinach, one is a fusion Asian style and another one is an European style.



Baby Spinach Salad with Sweet Chili Dressing

Ingredients:
baby spinach, rinse off and drain
sweet chili sauce
calamansi
yellow onion, chopped
olive oil

Directions:
Mix all ingredients, except baby spinach. Place baby spinach on serving plates, drizzle sweet chili mixture over.




Smoked Wheat and Lingonberry Sandwich

Ingredients:
bread (I used Rye bread)
smoked wheat, boiled, cooled down and ready to use
baby spinach
lingonberry sauce
margarine/butter

Directions:
Spread margarine on bottom part of bread and lingonberry sauce on top part. Add baby spinach and smoked wheat on.

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Modified recipe from Sedap Sekejap, Brownies Kentang, by substituting dark chocolate cooking for unsweetened chocolate, omitting cocoa powder and adding palm sugar to get South-East Asian flavor.

Shaped a pan of brownie by cutting with a biscuit cutter. This idea was got from Mocha Brownies by Trish Magwood on Party Dish

Potato Brownies is my entry for MFM 9, with a theme potato, hosted by Nana.

Ingredients:
100 g unsweetened chocolate
175 g unsalted butter
100 g palm sugar
200 g white sugar*
1 tsp vanilla powder
4 large eggs
75 g all purpose flour
1/2 tsp baking powder
100 g roughly grated/chopped potato
100 g cashew nuts, toasted and chopped

* If you use a kind of sugar that a bit brown or in Canada it's called for raw sugar, you can reduce the amount of sugar, raw sugar is sweeter than white sugar

Directions:
1. Preheat oven to 350 degrees (180 Celsius). Line a 13 x 9-inch (3.5L) baking pan with parchment, or grease and flour.

2. In a heatproof bowl over simmering water, melt chocolate, palm sugar, and butter together. Remove from heat, add sugar and vanilla, mixing until smooth. Stir in eggs, one at a time until incorporated. Add in flour and baking powder, stir. Fold in potato and a half portion of cashew nuts

3. Spread in prepared pan. Sprinkle remaining cashew nuts over. Bake for 25-30 minutes, or until set. A few crumbs should stick to tester when inserted. Remove to rack and let cool.

4. Shape with a biscuit cutter.

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As mbak Rita replied on my multiply, salad is the best choice after all those Indonesian style eid-ul fitr dishes' which are usually heavy and high in cholesterol due to the use of coconut milk.

Being inspired by Michael Smith on Chef at Home show. I made two versions of tuna avocado salad. First version, pretty much different between my version and his. While Smith added parsley, lemon juice and olive oil, I didn't add those 3 ingredients. I added sweet onion mustard instead. I wish I had cilantro in my fridge two days ago when I made this. For sure, this tuna salad is healthier than regular tuna salad which is added mayo in. Instead of mayo, he added avocado to get creamier taste. I had this salad in spinach pesto wrap.

The second version I made was today. After work, I went to Superstore to buy a bunch of cilantro and a bag of key lime. I substituted for cilantro instead of parsley, substituted for key lime instead of lemon and also I reduced the use of olive oil.

Tips
Since I found out that my husband didn't seal back the plastic package of tortilla wraps that I bought couple days ago, so it was opened since yesterday. I know it will make my tortilla wraps dry, coz one time my coworker didn't close the lid of wrap's container properly.

What did I do? Put the wrap into a microwave and heat it up for 20 seconds or less, depend on how dry it is.

Another tips for tortilla, if you have broken tortillas, don't throw away. You can cut them into smaller pieces and mix with any dry seasoning such as cajun or others whichever you like. Bake them in the oven and you will get tortilla chips.

Ingredients:
Version # 1
1 can chunk light tuna in water
1 x avocado, pitted and peeled
2 -3 tsp sweet onion mustard
2 green onions, sliced
salt and pepper as desired
you can add cilantro if you like
spinach pesto tortilla wraps

Version # 2
1 can chunk light tuna in water
1 x avocado, pitted and peeled
2 tbsp key lime
1 tbsp EVVO
1/2 cup chopped cilantro
1 green onion, sliced
salt and pepper as desired

Directions:
Version # 1

1. Drain and place tuna into a bowl.
2. Chop avocado and add along with the rest of the ingredients.
3. Toss well, place in spinach pesto tortilla wraps and wrap them up.

Version # 2

1. Place tuna and water into a bowl.
2. Chop avocado and add along with the rest of the ingredients.
3. Toss well and serve. I served with pita bread

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I was confused what I was going to make for supper. I had broccoli, but I wouldn't make for stir fry, I decided to make broccoli cream soup that is my husband' favorite.

Ingredients:
2 cups chopped broccoli
700 ml milk (I used 1% partly skimmed milk)
1 small onion, chopped
1 tsp garlic powder
2 sachets beef/chicken bouillon
3-4 tbsp flour
salt and freshly ground black pepper as desired

Directions:
In a saucepan over low-medium heat, place milk, garlic and onion. Simmer for 15-20 minutes. Add beef/chicken broth and flour, stir. Add broccoli, salt and black pepper. Let it simmer on slow heat for the next 15-20 minutes ( stir occasionally ). Serve warm with garlic bread.

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If you notice this picture has the date stamp in 2006. Yups, I did take this picture in 2006 with my old digital camera UMAX Powercam Z432 and I posted the recipe at http://evimeinar.multiply.com/recipes/item/183 before.

This recipe was modified from a cookbook Making It Easy by Foodnetwork Kitchen. The original recipe has a name "Little Cheesecakes with Strawberry Sauce". I didn't have any fresh strawberry nor strawberry jams at that time, so I modified this recipe by added hazelnut chocolate.

Category:		Baking
Servings:		12 cups

Ingredients:
500 gr cheese cream
2 large eggs, room temperature
For Filling
1 tsp grated orange zest
2 tsp vanilla extract
3/4 cup sugar

For crust
4 tbsp unsalted butter, melted
1 1/4 oreo baking crumbs

For topping
hazelnut chocolate, such as Nutella

Directions:
Preheat the oven to 325 F

For crust
Combine all crust ingredients. Place paper baking cups into muffin pan. Divide mixture evenly among 12 muffin cups, then press it evenly over the bottoms amd about two-third of the way up the sides. Bake just until the crust are set, about 8 minutes.
For Filling
Combine all filling ingredients until smooth. Divide the filling evenly among the muffin cups and bake until the rims are slightly puffed and the centers are almost set, about 30 minutes.

Serving
Spread chocolate hazelnut over the cupcake immediately while the cupcakes are still hot/lukewarm. Cool down at room temperature then refrigerate for at least 2 hours.

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First time I knew this Fool dessert from Canadian Living magazine. In that edition, Canadian Living magazine had a wonderful dessert which I don't remember what the recipe's name is, I remember something Fool . I was wondering why a such tempting dessert and beautiful picture indeed was called something Fool.

Finally I knew it after reading one of the Joy of Baking's page. According to that website, dating as far back as the sixteenth century, this classic British dessert has seen its popularity ebb and flow. Today fruit fools consist of cooked or raw fruit that is pur�ed or mashed, then sweetened, chilled, and finally folded into stiffly beaten whipped cream (there should be streaks of the white cream showing where the fruit was not completely folded into the whipped cream). Traditionally fools were made with tart fruits such as raspberries, gooseberries, blackberries, loganberries, and rhubarb but today virtually any fruit can be used. It is best showcased when served in a long stemmed parfait or wine glass, garnished with fresh fruit. "Fool" is believed to have originated from the French word "fouler" which means "to mash" or "to press".

I was so curious what rhubarb was and how it tasted. One day, when we did grocery shopping I saw rhubarb stalks at fresh vegetables racks. This was my first time to make rhubarb fruit fool which I adapted this recipe from Joy of Baking.

Ingredients:
1 stalk fresh rhubarb (1/2 lb or 228 g) cut into 1 - 2 inch (2.54 - 5 cm) pieces
1/4 cup light brown sugar
zest of one orange (optional)
1/4 cup (60 ml) strawberry puree*
3/4 cup (180 ml) whipping cream

* I made strawberry puree from 1/2 cup fresh strawberry slices by placing them into a hand blender. Process until the strawberries are pur�ed.

Directions:
1. Preheat the oven to 375 degrees F (190 C). Mix together the rhubarb, sugar, and orange zest and place in an ovenproof dish. Cover the dish with foil and bake for about 45 - 60 minutes or until the rhubarb is nice and soft. Check and stir the rhubarb after 30 minutes.

2. Once the rhubarb is soft, remove from oven and drain in a strainer suspended over a bowl. Press the rhubarb to force out the juice. There should be about 6 tbsp (90 ml) of juice. Place the juice into a small saucepan and boil the juice until reduced by half. Let cool.

3. Pure� the rhubarb in food processor or blender until smooth. It should have about 1/2 - 5/8 cup (120 - 150 ml) of pure�. Add the strawberry pure� and reduced rhubarb juice to the rhubarb pure�, taste and add more sugar if necessary. Cover and refrigerate until well chilled (overnight is best).

4. Whip the cream until soft peaks form. With a large rubber spatula gently fold in the rhubarb mixture. (You want the fruit fools to have streaks of the white cream showing where the pure� was not completely folded into the whipped cream). Place in three serving glasses. You can make the fruit fools several hours in advance of serving.

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I saw a recipe in Anna Olson's cookbook "Another Cup of Sugar". She is one of my favorite pastry and dessert chefs. I only adapted the tart's mousse filling from her Hawaiian Tart's recipe.

Since I don't have lots time to make the tart shell, I used sweetened mini tart shells' ready-to-bake. Why did I choose the sweetened one? Because the unsweetened one contains L-cysteine, which I'm not sure what kind of L-cysteine that is (I read one of the possibly resource is body fluids). On the other hand the sweetened one contains vegetable shortening).

In Olson�s recipe, she added mascarpone cheese for mousse filling. Instead of mascarpone cheese I added riccota cheese, which is cheaper than mascarpone. Olson's recipe also added mango pulp and I subtituted for peach pureed. For garnish, you can add any tropical fruit instead of blueberry and peach.

Category:		Desserts
Special Consideration:		Quick and Easy

Ingredients:
Crust
12 tart shells ready to bake

Peach Mousse Filling
1/2 cup low fat ricotta
3 1/2 tbsp sugar
1/2 tsp lime zest
1 1/2 tbsp fresh lime juice
1/4 cup pureed peach (you can subtitute for peach pulp)

Garnish
blueberries
peach slices




Directions:
FOR CRUST, preheat oven to 425 F. Place tart shells on middle oven rack. Bake for 10-12 minutes. Shell should be a rich golden brown edges. Allow to cool in a pan, then remove.

FOR PEACH MOUSSE FILLING, cream riccota gently with sugar to soften. Add lime zest and juice, and peach pureed/pulp. Stir until evenly blended (switch to a whisk if you wish, but be careful not to overbeat. If mousse is too soft, chill for 20 minutes to firm up. Pipe or spoon mousse into tart shell and chill until ready to serve.

GARNISH with blueberries and peach slices immediatelly before serving.

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This Cranberry Bran Muffins' original recipe is Quick Apple Bran Muffins, which I got from Kraft Canada website. I've been keeping fresh cranberries in my freezer since last summer *now it's called frozen cranberries :D*. I decided to subtitute apples for cranberries. I also subtituted ground cinnamon for all spice powder, and added another ingredient, light sour cream.

Category:		Breakfast & Brunch
Style:		American
Servings:		12

Ingredients:
1 cup balkan style plain yogurt
2 tbsp light sour cream
1/4 cup butter
1 egg, beaten
1 cup wheat bran cereal
1 cup all purpose flour
1/3 cup granulated sugar
1 tsp. all spice powder
3/4 tsp. baking soda
1 cup cranberries

Directions:
1. Combine yogurt, sour cream, butter and egg in large bowl. Add cereal and let stand until softened.
2. Combine remaining dry ingredients; stir into cereal mixture only until moistened. Fold in cranberries.
3. Spoon into greased muffin pan.
4. Bake at 400�F for 16 to 18 min.

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I saw a recipe of Yoghurt Coffee Cake on Agustin's multiply. In that recipe it's said "Sprinkle half the topping mixture over top. Spread the rest of the batter over it, and sprinkle evenly with the rest of the topping mixture". I forgot to follow those steps and that's why I omitted few ingredients such as cocoa powder and ground cinnamon for sprinkle.

Instead of using plain yoghurt and coffee mixture, I added mocha yoghurt. When I baked, this cake raised really good and after tasting it, it's yummy indeed. Thank you Agustin for sharing the recipe.

Category:		Baking
Special Consideration:		Quick and Easy

Ingredients:
1 cup mocha yoghurt
1 tsp baking soda
1/4 cup butter or margarine, soft
1 cup lightly packed brown sugar
1 egg
1 1/2 cups all purpose flour
2 tsp baking powder

Directions:
1. Combine yogurt and baking soda together in a bowl. It will increase in volume immediately.
2. In a separate mixing bowl, cream butter with brown sugar until creamy and light. Beat in egg well.
3. Stir the flour and the baking powder together. Alternately add flour and yogurt mixtures to the creamed butter/sugar. Mix carefully but thoroughly.
4. Pour (spread) the cake batter into an 8 or 9 inch cake pan (greased).
5. Bake at 350 Degrees for about 35 minutes, or until a toothpick comes out clean. Cool and Serve.

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This croissant was just my idea to make easier but still taste good. I love croissant butcouple days ago I wanted to make a different style which is more asian taste. Croissant Tongkol is literally translated as Skipjack Tuna Croissant.

Category:		Baking
Special Consideration:		Quick and Easy
Servings:		8 pieces

Ingredients:
1 can (120 grams) skipjack tuna in water
1 pkg. Pillsbury croissants
1/2 tsp ground corriander seed
1-2 tsp lime/lemon juice
1/4 tsp ground black pepper
salt and sugar as desired
2 green onions, sliced
1/4 cup unsalted butter, melted
sesame seed

Directions:
� Filling: In a small pot, add 1 can of tuna, coriander seed, ground black pepper, lime juice, sugar and salt. Simmer at medium heat for 15 minutes, stir occasionally. Remove from heat and add sliced green onions. Stir.
� Preheat the oven at 375F.
� Unroll dough; separate into 8 triangles. Stretch them a bit so you can fill them.
� Place a good tbsp. or so on each croissant and roll it up tucking the sides over so as to leave no openings for the mix to leak out.
� Roll croissants in the melted butter and then sprinkle sesame seed on top.
� Bake for 10-13 minutes.

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Although my blog is named after Indonesia, it doesn't mean that I don't share non-Indonesian recipes sometimes.

Anyway, holiday season is coming and it means time for mandarin orange on sale. We bought a pack of mandarin orange. I was thinking what I can make from mandarin orange and looked up some recipes on the internet that suitable.

After browsing around for an hour or more, I found an orange souffl� recipe on Foodnetwork USA. This time, I made my own version by reducing egg yolk and sugar, and also omitting the orange liqueur.

Category:		Baking
Style:		French
Servings:		3

Ingredients:
1 cups whole milk
4 tbsp unsalted butter, plus more for greasing
4 tbsp flour
4 tbsp sugar, plus more, for dusting, plus 1 tbsp
1/4 cup homemade mandarin orange juice, plus more, for replacing orange liqueur, plus 2 tbsp
dash vanilla extract
pinch salt
1 tbsp orange zest
2 egg yolks (it supposed to be added 4 egg yolks), beaten to the ribbon stage
1/2 cup egg white

Directions:
Preheat oven to 375 degrees F.

Scald the milk and set aside.

In a medium sauce pan, combine the butter and flour, cook to a light blonde color, making a light roux. Off of the heat, whisk some of the scalded milk into the roux, slowly incorporating all of the milk. Return the roux to a low flame, and whisk in 4 tbsp of sugar, homemadeorange juice concentrate, orange juice, vanilla, salt, bring to a boil remove from heat. Stir in the zest and orange liqueur. Carefully add some of the scalded milk mixture to the egg yolk, to balance the temperature, and then combine them both, whisking thoroughly. Cover, set aside, and cool.

Prepare 3 souffle cups by buttering them lightly and dusting them with sugar.

Beat the egg whites to medium stiff peaks, add the remaining sugar, and beat to stiff peaks. Fold the milk and egg mixture into the beaten egg whites. Fill the buttered and sugared souffle cups about 3/4 of the way. Bake, in a water bath, until puffed and golden, about 12 to 15 minutes.

» Read More...

You know how to make mousse, but have you ever made it from tofu. Before trying it, don't jump into conclusion. Just try it, then judge it.

What do you need to make this 10 minutes vegan chocolate mousse? Just semi-sweet chocolate chips and almond flavoured silken tofu. Soft tofu is softer than regular and acceptable for this recipe.

Important: Always buy the freshest tofu possible for this recipe because you want it to have a mild flavor. The closer tofu comes to the "best by" date, the stronger the flavor. Try to buy tofu that has at least 2 or 3 weeks to go before expiration.

Category:		Desserts
Style:		French
Servings:		2

Ingredients:
1 package (300 g) almond flavoured silken tofu
1 - 1 1/4 cup semi sweet chocolate chips
2 tsp pure almond/vanila extract (add this only if you use plain silken tofu or you want more flavour, I didn't add this)

Directions:

� In your food processor/hand blender, combine vanilla/almond extract and tofu. Whirl until the mixture is absolutely smooth, scraping the sides frequently.
� Melt the chocolate chip in a double boiler or microwave (on a very low power). Careful not to burn or boil the chocolate.
� Add the melted chocolate to the tofu and whirl until very well blended. When the chocolate hits the cold tofu, it will begin to solidify. This is okay because this is what gives you the tiny chocolate bits.
� Scrape down the sides and taste the mousse to determine if you want to add more sweetener or chocolate.
� Spoon the mousse into dessert glasses. Serve cold.

» Read More...

Thanks to Dyann for the video. I wanted to turn out well, but stil I could not make as good as Dyann did. When I measured and cut, I had the doughs leftover, so I decided to make Marble Cookies.

Category:

Baking

Ingredients:
Vanilla Shortbread
12 tablespoons (1 1/2 sticks) of unsalted butter, softened
1/3 cup of granulated sugar
1 tablespoon of pure vanilla extract
1 large egg yolk
1 1/2 cups of all-purpose flour

Chocolate Shortbread
8 tablespoons (1 stick) of unsalted butter, softened
1/2 cup of granulated sugar
1 teaspoon of pure vanilla extract
1 large egg
1 1/2 cup of all-purpose flour
1/3 cup of Dutch processed cocoa powder (sifted after measuring)
1/2 teaspoon baking soda
1/8 teaspoon of table salt (not kosher)

Directions:
1. Making Doughs
Vanilla Shortbread Dough
Beat the butter using a mixer set on medium high speed until light and fluffy. Add the sugar gradually and continue to beat until pale and fluffy. Add egg yolk and blend in the vanilla. Combine the salt and flour and stir it into the butter mixture. Pat the vanilla dough into an 11-by 9-inch rectangle. Wrap each in plastic wrap and chill until firm.

Chocolate Shortbread Dough
Beat the butter using a mixer set on medium high speed until light and fluffy. Add the sugar gradually and continue to beat until pale and fluffy. Add egg yolkand blend in the vanilla.Beat the butter using a mixer set on medium high speed until light and fluffy. Add the sugar gradually and continue to beat until pale and fluffy. Add egg yolkand blend in the vanilla. In separate bowl, whisk together flour, baking soda and salt; stir one-third at a time into butter mixture, using hands if too stiff to stir. Pat the chocolate dough into an 11-by 9-inch rectangle. Wrap each in plastic wrap and chill until firm.

2. Make the checkerboards: Brush the vanilla dough with egg white and place the chocolate dough on top. Press gently and cut in half lengthwise. Brush one half with egg white and stack the remaining half on top, making certain the vanilla and chocolate doughs alternate. Cut the resulting stack in half lengthwise and set one stack aside. Slice one stack into thirds lengthwise and flip the middle stack over; lightly brush the sides with egg white and gently press together to form a checkerboard-patterned log. Cover with plastic wrap and chill until firm. Repeat with the remaining stack.

3. Bake the cookies: Heat oven to 350� F. Line baking pans with parchment paper. Slice a checkerboard log crosswise into 1/4-inch cookies. Place the cookies on the baking pans, 1 inch apart, until firm -- 12 to 15 minutes. Rotate pans once while baking. Cool completely on a rack. Cookies can be stored for up to 1 week in an airtight container.

If you still have no idea how these directions work, I suggest you to see the video.

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