Chocolate Opera Cake

Yesterday was my boy's 15th birthday.  A handsome, well-mannered, shy, responsible teenage boy any parents could ask for! Made this Opera Cake for him since he loves any cake I bake.  Took me 3 hours to make this cake but definitely worth it especially if it's for someone you love with all your heart.

We bought him the beginners guitar set for his birthday present and he was elated since he's picking up playing the guitar.  He also received his expensive 'Steven Gerard's' adidas football boots from his aunts & uncles.  Being a die-hard fan in football and an avid Liverpool supporter and also in his school's football team, he's more than happy in getting this wonderful present. To top it all, he received lots of angpows from more aunts & uncles and his godparents as well.  Last night he told me 'Mom, this is my best birthday ever!'.  Yes my son, have a blast birthday and enjoy just being 15!  Love you lots!

This recipe is from William Sonoma cook book.  No adjustments needed to the recipe.  It's perfect.  Not too sweet and it's spongy soft.  The espresso buttercream is so creamy, flavored with espresso and kahlua..simply irresistible.

Chocolate Opera Cake
4 large eggs
1/4 tsp cream of tartar
2 tbsp granulated sugar
1 cup blanched almonds
1 1/4 cups icing sugar
5 large eggs
1 tsp vanilla essence
1/2 cup all purpose flour
2 tbsp unsalted butter, melted

1. Pre heat oven to 180d C. Butter 2 9-inch cake pans, line bottom with parchment paper.
2. In large bowl, combine the egg whites and cream of tartar.  Using electric mixer, beat on medium speed until whites begin to thicken.  Increase the speed to medium-high and beat until soft peaks form. slowly add the granulated sugar and continue to beat until stiff, shiny peaks form.
3. Using a food processor, process the almonds and 1/2 cup of the icing sugar until the nuts are finely ground. In a large bow, combine the ground almond mixture, eggs and the remaining 3/4 cup icing sugar.
4. Using a wire whisk, beat vigorously until the mixture is light and thick, about 5 mins. Whisk in the vanilla, then whisk in the flour.
5. Using rubber spatula, fold in the beaten egg white mixture until incorporated. Fold in the melted butter.
6. Pour batter into prepared pans and bake for 25 mins or until cake is done.  Cool on wire rack and split each cake into 2 (horizontally).  You will have 4 layers of cake.

Assemble:
1. Using a pastry brush, coat one layer heavily with the espresso syrup. Using an icing spatula, spread a thin layer of espresso buttercream over the syrup. Repeat the process with 2 more cake layers.
2. Place the remaining cake layer on top and brush the top and sides of the entire cake with the syrup. Using a clean spatula, spread a thick layer of chocolate glaze over the top of the cake. Frost the sides of the cake with remaining buttercream.  Cool in refrigerator for up to 1 day.

 Espresso-flavored Cake Syrup:
1/3 cup sugar
1/3 cup water
Juice of 1/2 lemon, strained
2 tsp instant espresso powder and 1 tbsp Kahlua or brandy

1. In a small saucepan over high heat, combine the sugar and water and bring to a boil.
2. As soon as the sugar dissolves, remove the pan from the heat and stir in the lemon juice and espresso and kahlua.  Let cool before using.

Espresso Buttercream:
4 large eggs yolks
1/2 cup sugar
1/4 cup water
1 cup (250g) unsalted butter, at room temperature
2 tbsp instant epresso powder dissolved in 1 tbsp hot water
1 tbsp Kahlua (optional)

1. With a wire whisk, stir the egg yolks gently in the bowl of a stand mixer or another deep bowl.  Set aside.
2. In a small heave saucepan over medium-high heat, combine the sugar and water and bring to boil.
3. Cover and allow to boil for 1 min. (The steam created in the pan will wash the sugar crystals down the pan sides). Uncover and continue to boil until the syrup reaches soft-ball stage or 115dC on a candy thermometer, about 5 mins.  (To test without a thermometer, scoop up a few drops fo the syrup with a wooden spoon and immerse the spoon in a glass of ice water. When you trap the drops between your fingertips, you should be able to form them into a soft, pliable ball).
4. Once syrup is ready, begin beating the yolks with a stand mixer fitted with the whip attachment set on medium speed.  While beating continuously, slowly pour the hot syrup onto the yolks. Be careful not to burn yourself.
5. Beat until all of the syrup is incorporated then continue to beat until cool and thick.
6. Beat the butter into the egg mixture until smooth and satiny.  if mixture looks curdeled and the bowl feels cold, warm it over hot water and beat the mixture again until it looks shiny and smooth.
7. Beat in the espresso and Kahlua, if using.
(Makes 2 cups, enough to frost a 9-inch cake.

Chocolate Glaze:
375g semsweet chocolate, finely chopped
1 cup unsalted butter
2 tbsp corn syrup

1. Place the chocolate, butter and corn syrup in the top of a double boiler placed over (not touching) barely simmering water and heat until the chocolate and butter melt, stirring often.
2. Remove from heat and pour the glaze through a sieve. Let cool before using.
(Makes 1 1/2 cups)

 Brush syrup on cake

 Frost with Espresso Flavored Buttercream

Top with Chocolate Glaze

Super-duper-licious lip smacking yummy!

Happy 15th Birthday, Bry!

Family with lil cuz!

Today is the Chap Goh Mei, the 15th day of the Lunar Calendar which is the last day of the Chinese New Year.  Tonight all the single maidens and bachelors will be throwing oranges into the river or sea in the hope of finding their life partner.  Tradition has it that when the singles throw the oranges and gets pick by the opposite sex, then that is the one for him or her.  Although in this modern world many young ones don't believe in this tradition but they still participate in this orange throwing for the fun and the spirit of Chap Goh Mei.

Happy Chap Goh Mei to all and good luck if you are throwing oranges tonight.  Make sure to write your h/p no. on it.. you might get lucky! If you are looking for a rich partner, go throw into the pond in the golf course!! lol

Gong Xi Fa Cai

No foodie today folks.  Just a short post to wish all of you especially to those who are celebrating Chinese New Year a very prosperous 'GONG XI FA CAI'.  May you be blessed with good health, good fortune, abundance of joy and a safe Year of The Snake!

I'll be taking a short break from blogging as tomorrow, I'll be travelling to Malacca - my lively and historical hometown. Will be very busy eating all the yummy food back home.. chomp chomp chomp!

Quick Chicken Kurma (Murgh Korma)

The start of 2013 has been keeping me extremely busy at work.  Hardly have time to do anything else.  Last weekend was my niece's wedding and that too have kept the family occupied.  And now with Chinese New Year approaching, a week from today to be exact, I've been busy baking cookies too.  So, I'll be travelling down south to my hometown, Malacca, comes the weekend.  Already feeling so tired.. I'm getting old! lol

Anyway, here's a wonderful kurma chicken recipe that I want to share with you.  Cooked this a couple of weeks ago but was too busy to post it.  Recipe is taken from a book my sis gave me for Christmas.  It's called 100 Essential Curries by Madhur Jaffrey.  My family like this and it's not spicy at all.  So it's suitable if you have small kids at home.

Quick Chicken Kurma

The ingredients given here is based on actual recipe but I doubled the amount.

4cm fresh ginger, peeled and coarsely chopped

5-6 cloves garlic, peeled and coarsely chopped

6 tbsp vegetable oil

3 bay leaves

5cm cinnamon stick

8 cardamon pods

4 cloves

1/4 tsp black cumin seeds

120g onion, peeled and finely chopped

1 tbsp ground coriander

1 tbsp ground cumin

3 tinned plum tomatoes, chopped (I used 1 can)

1 chicken, cut into pieces and skinned

1/4-1 tsp chili powder

1/4 tsp salt

3 tbsp single cream

1. Put the ginger, garlic and 3 tbsp water in the container of an electric blender. Blend to a smooth paste.

2. Put the oil in a wide frying pan or saute pan and set over high heat. When very hot, put in the bay leaves, cinnamon, cardamon pods, cloves and cumin seeds. Stir once or twice and add the onion.

3. Stir fry for 3 mins or until onion browns, add the paste and ground coriander and ground cumin, fry for a min. Add the chopped tomatoes and fry for another min.

4. Add chicken pieces, chili powder, salt and 250ml water. Bring to boil. Cover, turn heat to medium and cook for 15 mins, turning the chicken pieces over now and then.

5. Remove cover, add the cream and cook on high heat for 7-8 mins or until the sauce has thickened (I like mine with a bit gravy).  Stir gently as you do this.

Serve with white fluffy rice.

Mixed Berry Buttermilk Bundt

This is one huge bundt cake.  The next time I make this cake, I shall halve the recipe.  This is too big for my family unless I share it with my neighbor which I did.

This recipe calls for 2 tsp of almond extract which I thought the taste to be too strong.  I used only 1 tsp but even that, no doubt it's a huge cake, we find that the almond flavor is rather overwhelming.  Otherwise this is a delicious cake.  The next time I make any cake that calls for almond extract, I shall omit from adding it totally.  Maybe because we don't like the taste of almond extract.

This recipe actually uses raspberries and blackberries but since both these berries are very very expensive here, I decided to use strawberries and blueberries instead.  I should have sliced the strawberries or chopped it into smaller pieces.  Instead, I put it whole into the cake and it's kind of chunky unless you prefer it that way.

What and how to do this?  Well, here's the recipe....

Pre-heat oven to 180dC.
10-inch bundt pan, sprayed with nonstick baking spray with flour.

3 cups all purpose flour
2 cups granulated sugar
1 tbsp baking powder
1 tsp salt
4 large eggs, at room temperature
1 cup buttermilk, divided
3/4 cup unsalted butter, softened
2 tsp almond extract (I shall omit this totally and instead will use vanilla extract)
11/2 cups blackberries
11/2 cups raspberries
2 tbsp icing sugar

•  In large bowl, whisk together flour, sugar, baking powder and salt
• Add eggs, buttermilk, butter and almond extract (if you decided to add this in) to flour mixture. Using electric mixer on medium speed, beat for 1 min until blended. Scrape sides and bottom of bowl with a spatula. Beat on high speed for 2 mins. Gently stir in half each of the blackberries and raspberries.
• Spread batter evenly in prepared pan. Sprinkle the remaining berries evenly over batter.
• Bake in pre heated oven for about 65 mins or until done. Let cool in pan on a wire rack for 20 mins then invert cake onto rack to cool completely. Just before serving, dust with icing sugar.

Great cake to serve your guests at tea time with a cup of hot tea or if you plan to serve it as dessert after meal, just serve it with generous scoop of vanilla or strawberry ice cream.  Lovely!

Molten Chocolate Babycakes

I really make full use of my 'new' collection of Nigella Lawson cookbooks which I bought from the recent book warehouse sale.  This time, the recipe is from her book entitled 'How to be a Domestic Goddess'.  After eating this wonderful dessert, I do feel like I'm the Domestic Goddess! minus her exotic good looks. of course...lol

Have you ever eaten Molten Choc Cake or Pudding at the Chilies or TGIF (Thank-God-It's-Friday) Restaurants?  This cake is to die for.  If you are crazy over this cake and not wanting to pay so much for it, well, here's the secret recipe and it doesn't even cost a small hole in your pocket either.  Best thing about doing desserts yourself, is that you can adjust the sweetness.

So easy to make.  That's why I did it.  A winner with my family for sure!

You can make the batter in advance, a few hours or even a day ahead if you like.  Put it in ramekins and keep it in the fridge until you want to bake them.

Molten Chocolate Babycakes
(makes 6 individual 6-ounce custard cups)

scant 1/4 cup soft unsalted butter, plus more for greasing
12 ounces best bittersweet chocolate
1/2 cup sugar (i used a little less than 1/2 cup)
4 large eggs, beaten with a pinch of salt
1 tsp vanilla extract
1/3 cup all-purpose flour
6 individual 6-ounces custard cups, buttered
baking parchment

• Unless you are making these in advance, preheat the oven to 200dC, putting in a baking sheet at the same time.  Lay parchment paper into the base of the cups.
• Melt the chocolate and let cool slightly.  Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla.  Now add the flour, and when all is smoothly combined scrape in the cooled chocolate, blending to a smooth batter.
• Divide batter between the 6 prepared cups/ramekins, quickly whip the baking sheet out of the oven, arrange the little cups on it and replace in the oven.
• Cook for 10-12mins (extra 2 ins will be need if puddings are refrigerator-cold when you start) and as soon as you take them out of the oven, tip out these babycakes onto small plates or shallow bowls.  Serve with whipped cream, creme fraiche, custard or ice cream.

These beauties are simply luscious and delicious.  The chocolate oozes out when you break the cake which is simply marvelous.  I hope I tempt you enough for you to want to try at making them.

Chunky Double Banana Muffin with a Twist of Nutella

Anyone doesn't like Nutella?  Anyone?  lol..I think most people do like Nutella.  Ok, who loves Nutella & Bananas together?  oh yeah, baby! That's the ultimate combination..yum yum.

I've a big bottle of Nutella.  Although I like nutella, I don't want to have bread with nutella every other day for breakfast. So what  am I gonna do with this big bottle before it expires?  Muffins, of course!  Yup, been looking for muffin or cupcake recipe with nutella in it but couldn't find any.  Since I've this '750 Best Muffin Recipe' cookbook which I almost forgot that I have it, looked through for a good recipe that goes well with nutella.  Found it! It's Banana Muffin! yay. So, made this wonderfully moist and soft chunky banana muffin and added in a teaspoonful of nutella in the center.  Oh, just superb!  You must give this a try.  Adults and kids alike will definitely fall in love with this.

Can you see the nutella swirl in the center of the cake?

Chunky Double Banana Muffins with Nutella
(makes 12)

1 1/2 cups all purpose flour
1 tsp baking
3/4 tsp b.o.s.
1/2 tsp salt
1/4 tsp ground nutmeg
1 cup light brown sugar
2 eggs
1/3 cup vegetable oil
1 tbsp lime zest
1 tsp vanilla extract
1 cup mashed ripe bananas
1 large ripe banana, peeled and cut into 1/4 inch pieces.

Pre heat oven to 160dC and line muffin pan with paper liners.

• In a large bowl, whisk together flour, baking powder, b.o.s., salt and nutmeg
• In a medium bowl, whisk together brown sugar, eggs, oil, lime zest and vanilla until blended. Stir in mashed bananas.
• Add the egg mixture to the flour mixture and stir until just blended. Gently fold in banana pieces.
• Place a spoonful of mixture in paper liners, drop in a teaspoonful of nutella (be generous here), top up with the batter till 3/4 full.
• Bake in oven for 20-25 mins or until done.

Keep in room temperature for up to 3 days but best eaten on same day.  Keeps moist and soft even after a few days.

Siu Yoke (Roasted Pork Belly)

Today is the first day of school and kids were none too happy about going back to their 'cell'.  For the Primary One students, their parents are allowed to stay on till school is over but only for today.   Parents equipped with cameras taking photos of their little ones in their crisp uniform and snow white shoes, feeling proud on their first day.  Parents stood outside the classrooms looking in at their young ones to see if they are doing fine.  To tell you the truth, I don't know who is more excited and nervous, the parents or the child... lol 

When I went through this with my three kids, I know for sure that I am the one who is nervous and worried if my child will be ok or will he/she knows how to buy food from the canteen or will he/she be bullied or does he/she knows how to be excused to go for toilet break or whether can he/she remember where to wait for the transport lady.  Sigh! Worry is a constant feeling when you are a parent!  That's for sure.  

Tomorrow, the young ones have to brave through on their own and I bet you, there'll be tears when parents are not allowed in the school compound until recess time.  The anxiety and being scared will surface when they don't see familiar faces peeping in from the windows.  Good luck to the first years and their parents.

As for us, Thank God, we don't have to go through that anymore as my youngest is already starting her Primary 3.  Phew!

Anyway, wanna share with you our first dinner in welcoming 2013 cooked by my dear Hubby.  Yup, he baked this Roasted Pork Belly or 'Siu Yoke' in Cantonese.  He loves Siu Yoke and googled on how to make this.  He did this very well indeed.. the pork skin was so crispy and crunchy and the meat was tender.  Here's how he did it...

2kg pork belly - chill uncovered in refrigerator for 3-4 hours to 'dry' the meat from any moisture
a little vegetable oil
Seasoning: salt and five spice powder

• Pre-heat oven to 250dC. (Use bottom and top heat if your oven has this function)
• When ready to bake, take it out of the fridge and score the skin to make slits. Coat the skin lightly with a little of the vegetable oil.
• Rub salt and five spice powder on the skin and into the slits.
• Bake on a baking rack with a tray beneath the rack to catch any drippings from the pork.  Bake for 20mins and reduce to 180-200dC for 40mins or until the meat is cooked and the skin is crisp.

Serve this with fluffy white rice and chili sauce made from fresh chilies (pounded), some lime juice, 2 inches of ginger (pounded) and salt.

Apple Pie

Let's welcome the New Year with good old Apple Pie and a new look for 2013!  Hopefully this year will be full of good surprises just like the apple pie with its flavorful spices and softness in the inside and crispiness on the outside.. in the end, a very satisfying bite!

4 extra large green apples, cored and diced

1 cup raisins

1 lemon, zest and juice

1/2 cup brown sugar (add more to suit your taste)

30g butter

1/2 tsp nutmeg

1/2 tsp cinnamon

1 packet of frozen ready-rolled pastry puff (6 pieces in a pack)

1 egg, for the egg wash

Mix all together and cook over medium heat till half soft.  Take off heat and let cool.

Dust cutting board with some flour so that the pastry will not stick on the board and cut pastry puff into 4 squares.  

Place a spoonful of apple filling into the center and fold over. Using a fork, seal the sides. Transfer to a baking tray with parchment paper.

Brush egg wash all over and bake in pre-heated oven at 190dC for 20 mins or until golden.

My kids are already grunting about going back to school tomorrow.. and I follow suit! sigh!  Vacation's over!

Have a great year ahead, everyone!

Toad-in-the-Hole and Banana Blueberry Pancake

This is it!  The time has come to say Goodbye to 2012.

It has been a mixture of pleasant and bitter-sweet journey with quite a bit of adjustments made along the way.  Colleagues of many years who became close friends, left with fond memories and new ones came along who can't quite fill that void.  Learning about the passing of an old colleague which left me shocked and sad.  Having said that, there were sweet moments where friends welcomed their first born into this world. We've had our big family reunion and holiday together.  Most recently, met a friend who I have not seen for 26 years!  It was so good to see her again.  Well, as the saying goes, 'life goes on' no matter what happens.

I feel so thankful that I have my wonderful loving family who are always there for me.  They are my pillar of strength. And a few good friends who are willing to go all out in helping a friend in need!  Life is priceless!

I'd also like to take this opportunity to thank you, yes, each and everyone of you, for your wonderful, wonderful scrumptious food, great recipes and of course, beautiful photos too.  Photos of your travels as well that brought me there and could just imagine what it's like to be there.  Getting to know you and becoming friends even though it's virtually to speak but nevertheless, I've enjoyed all your posts and can't wait to see what you have in store for me comes 2013!

This shall be my last post for 2012.  Hopefully I'll be able to entice you and hold your interest to many more wonderful recipes in 2013.

I've been on vacation for the past week and another week to go before I'm back to work..sigh! How boring!  Same thoughts with my kids as well when the school re-opens on Jan 2nd and the days will be back to routine.  No more late nights, no more going here and there shopping or visiting, no more playing till their hearts content.

Since I've been home, I get to at least prepare breakfast on some days.  Most days we go to a nearby coffee shop to have our breakfast until we got tired of noddles.  Here, I'm featuring two of the breakfast that I've prepared at home on two different days.  The first one is the 'Toad-in-the-Hole' and the other is 'Blueberry Banana Pancake'.

 Toad-in-the-hole

Toad-in-the-Hole

Slice of bread

1 egg

cheese slices

2 strips of bacon

1. Preheat oven to 180d C.  Pan fry the bacon streaks till half crispy.  Set aside.

2. Grease a muffin tray, place a slice of bread in the muffin hole and place a slice of cheese on top.

3. Break an egg on the cheese and sprinkle with salt and pepper.  Line 2 strips of bacon on the eggs and bake till the egg is half cooked.

 Blueberry Banana Panckae

Blueberry Banana Pancake
(makes 12)
25g butter, melted
1 1/4 cups buttermilk
1/2 tsp vanilla extract
1 cup plain flour, sifted
1 tsp B.O.S.
1 tbsp caster sugar
1 banana, peeled and thinly sliced (you may use 2 bananas if you like more banana in the batter)
3/4 cup fresh blueberries
1 tbsp vegetable oil
maple syrup, for drizzling

 1. Place the egg, buttermilk and vanilla extract in a bowl and whisk together. Add the melted butter and stir to combine.
2. Place the flour, b.o.s. and sugar in another bowl and stir to combine. Add to the wet ingredients and stir well.
3. Add half of the banana and most of the blueberries and stir again to combine.
4. Heat the oil in a nonstick skillet and spoon in the batter; cook for 2 mins and once bubble appears, turn it over and cook till done.
5. To serve, sprinkle with the rest of the blueberries and bananas and sprinkle with maple syrup.

A Very Happy New Year to all.  Be safe, be happy and be merry!  Cheers!

My new year resolution....  to be more charitable to the ones in need especially young children and the old.