Friday, April 21, 2017

CtBF: MPK ~ Coffee Creme Brulee

Just to say the custard was delicious and I was standing by
the sink (licking the spatula clean, wiping the sides of the
mixing bowl clean with my fingers and licking them) before
dunking the utensils to soak!
I do not have instant coffee at home and the small sachet I brought home
went missing....  So I heated the milk with a tablespoon of my favorite
Vietnamese coffee grinds to almost boiling, take off the heat and let it
infuse while I get the rest of the ingredients going.  Of course, strain the
mixture before using it!  The coffee and the Kahlua version of the
classic creme brulee was a delight!  
While the rest of the ingredients were according to David's 
recipe... I did play around with ratio for the whole milk and cream,
it could have been more whole milk than cream - say 55/45 ratio?
And I baked them in a water bath for about 40 mins.
While the custard was not runny... there was a bit of 'liquid'
at the bottom of the ramekin (see picture below)
David's creme brulee did not have the smooth texture like the
two earlier versions I made a long time ago,
and I did not make Dorie's version.
click below if you like to see the ones I made before!
are cooking from My Paris Kitchen,
David Lebovitz's latest book.
Coffee creme brulee - pages 253 to 255 of
A Big Thank You to KatieBetsy and Mary
for putting everything into order and making it happen!
my collection of David's books:
and newly acquired copy of this
Ready for Desserts
made possible by this lovely lady!
Do check out CtBF and see the results of our members
Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
better still - get the book, and join us at CtBF.

Wednesday, April 19, 2017

TCS ~ Turkish Yogurt Cake

It is The Cake Slice reveal day!

Recipes up for baking are:

Japanese Strawberry Shortcake p.28,
Shannon Bennett's Lamingtons p.188, 
Pistachio and Lemon Cake p.78, 
Turkish Yogurt Cake p.86

 and I eventually baked my second choice:
Turkish yogurt cake
I must say that this cake cannot be baked in any pan smaller than
5" round cake pan (recipe calls for 9" round pan, and it did not say
spring form - but it should!)
 As usual I went about baking the cake in various sizes,
thankfully one in a 4" spring form pan! 
Surprisingly, this week I could not find Greek yogurt at either one
of the two places I get my ingredients from (shipment must have been delayed)
I made do with natural yogurt (unstrained), the batter was easy to pull
together, the end result is entirely my own fault in going with
various small pans... 
The cake batter did puffed up, and subsided (like souffles)
and if my fellow members know me well,
it is still good if I can eat it with a spoon!
The Cake Slice is baking from
"World Class Cakes" by Roger Pizey, for our new season! 

The Cake Slice Badge

Sunday, April 16, 2017

Cookbook Countdown #16: Florentine pasta shells stuffed with beef and bechamel sauce

For our Sunday dinner:
Florentine pasta shells stuffed with beef and bechamel sauce
with simple green pear and snow peas salad
with horseradish cream
Three parts: bechamel sauce, tomato sauce, meat sauce
and (fourth) conchiglioni pasta shells pre-cooked till al dente,
drained and leave to dry on clean tea towel
Top left: starting the meat sauce - saute finely chopped onions
Top right: bechamel sauce ready!
adding half the bechamel sauce to the cooked ground beef
(tomato sauce in bottom of baking dishes)
stuff the pasta shells with the meat sauce, topped with extra bechamel
I used my toaster oven (worked perfectly) for 8 mins,
add grated  Pecorino cheese, toast another couple of mins 
add more tomato sauce in bottom of serving plate
dish out stuffed pasta into centre of plate
and the balance of the tomato sauce around the side
garnish with basil leaves and cili oil if so desired
(I ran out of fresh basil and had no cili oil)
still good!
Florentine pasta shells stuffed with beef and
bechamel sauce aka Conchiglioni Ripieni Alla Fiorentina
recipe from pages 116-117 of
Gino D'Acampo's
Gino's Italian escapes
A Taste of the Sun
I'm co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours. If you are like us, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that. Join us at Cookbook Countdown
Cookbook Countdown has a new website :

We are happy to inform everyone that Cookbook Countdown has it's very own website blog, which you can find here. Effective from May 2016, please link your posts at the Cookbook Countdown new website, in the linky provided. We hope to see you there! Thank you!