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Creampuffs

 

This is sort of a throwback recipe. I have done this one a while back and they came out pretty nicely. I was very proud to have thrown this together for my parents.

 

INGREDIENTS

  • Water – 1 cup
  • Butter – 1/2 cup
  • All-purpose flour – 1 cup
  • Eggs – 4
  • Heavy cream – 2 cups
  • Powdered sugar – 1/3 cup
  • Vanilla – 1/2 tsp

DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. In a small saucepan bring water and butter to a boil. Stir in the flour, reducing heat to low. Stir vigorously, over low heat for 1 minute, or until the dough forms a ball. Remove from heat.
  3. Beat in all of the eggs at once. Continue beating until smooth.
  4. Drop 1/4 cup of dough about 3 inches apart on a baking sheet.
  5. Bake for 35-40 minute, until puffed and golden. Cool completely.
  6. While they are cooling, prepare the whipped cream. Using a stand mixer whisk the heavy cream until soft peaks form. Add powdered sugar and vanilla. Beat until stiff peaks.
  7. Once the puffs are cool, using a serrated knife, cut the top 1/3 off each puff. Fill each puff with a scoop of whipped cream. Place the top back on.
  8. Dust with powdered sugar

https://www.yummly.co/recipe/Cream-Puffs-1221055

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Woke up dazed feeling amazed. Wanted to do something new but quick and special too.

There isn’t really a set recipe to make banana pancakes. Basically, I used 1 large banana, 1/4 cup of flour, 2 egg and a bit of cinnamon sugar. Spread some confectioners sugar on top with some blueberries drizzled with Maple syrup.

 

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A love of mine smelled like
Summertime Strawberries
In the middle of fall.

Augustine April 2, 2014

A delectable beautiful piece of love packaged in individual little cheesecakes.

INGREDIENTS:

  • Biscuits – 6
  • Strawberries washed, hulled, halved – 500g
  • Caster sugar – 1 Cup
  • Cream cheese – 400g
  • Plain flour – 1 Tb
  • Vanilla essence – 1 tsp
  • Eggs – 3

INSTRUCTIONS:

  1. Preheat oven to 160°C. Line 6 large muffin pans with paper cases. Place biscuits, flat-side up, in the cases.
  2. Heat a non-stick frying pan over medium heat. Add the strawberries and 155g (3/4 cup) sugar and cook, stirring, for 2-3 minutes or until the sugar dissolves. Drain, reserving syrup. Set aside to cool.
  3. Meanwhile, use an electric beater to beat the cream cheese and remaining sugar in a bowl until smooth. Beat in the flour and vanilla essence. Add the eggs, 1 at a time, beating until combined.
  4. Spoon half the strawberries over the biscuits. Top with the cream cheese mixture.
  5. Bake for 20-25 minutes or until just set. Set aside to cool completely. Place in the fridge to chill.
  6. Transfer to a serving platter. Serve with the remaining strawberries and reserved syrup.

http://www.taste.com.au/recipes/caramelised-strawberry-shortcakes/7bcdf823-eb6f-44c5-b61e-dd1168dba4f8?ref=collections,strawberry-recipes

 

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IMG_9572

 

First of all, Happy new year to everyone! Rolling into 2017 with a quick fix to your sweet cravings. This is a dish I like to make when I am in a hurry when having unexpected guests show up. It is not as rich as normal halua. But just as good. Try and indulge.

INGREDIENTS:

  • Eggs – 4
  • Sugar – 1 cup
  • Ghee – 1/3 cup
  • Oil – 1/3 cup
  • Dry Milk – 1 cup
  • Tobbok (Silver Leaf) – 3 Pieces
  • Pistachios – 2 Tbs
  • White raisins – 2 tbs
  • Rose Water – 1 tsp

INSTRUCTIONS:

  1. Beat the Eggs and the sugar together.
  2. Combine the ghee and oil in a wok with the dry milk until it turns a slightly brown color. Remove the contents and cool off the mixture on a spreadable plate.
  3. Mix everything together with a whisk, adding the rose water. Pour it into a square container.
  4. Pop it in the oven for 6 minutes on high. Let it cool for half an hour.
  5. In the meantime, I like to roast the white raisins and pistachios in some ghee.
  6. Place a plate on top of the container and flip the halua on to the plate. Garnish it with the silver leaf, pistachios and white raisins.
  7. Cut it into the shape you desire and serve.

https://www.youtube.com/watch?v=I9zht8dH__s

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Sitting in her solitude, she cried and laughed looking for answers to unasked questions, as the life slips away from her gaze of anticipating riddles. A new day will arise with new answers and questions, to sit in sweet solitude and simmer in gratefulness of life. This is how it has been for me for the past few months. I had a lot to think and reflect on and still doing so. One morning I woke up and felt the gratitude of life in my heart. And wanted to have a huge breakfast. So this is what I came up with. The link below also provides four other ways of cooking with peaches. Enjoy!

INGREDIENTS:

  • Peach – 1
  • Pancake Batter
  • Pat of Butter or Cooking spray
  • Syrup
  • Whipped Cream

INSTRUCTIONS:

  1. Cut peach in half and sliced into rings.
  2. Spray pan with cooking spray or melt a pat of butter.
  3. Pour pancake batter to fit peach ring. Once you see bubbles forming on the pancake add the peach ring and flip.
  4. Caramelize the peach side. Remove and stack.
  5. Drizzle with maple syrup and top with whipped cream!

https://www.youtube.com/watch?v=k-RxKQsipwY