Recipe: Strawberry Custard Tarts...totally irresistible!

In this festive season full of laughter and joy, what would you associate the color red with? Santa Claus? Presents? Christmas party? For me, red is the color of festival, happiness and energy, and it just so happened to be the color of a couple of my favorite fruits too! Aww...just take a look at these beautiful strawberry custard tarts... tell me if you know anybody who won't get fanatical seeing red like this- a shrink may well be needed :P

So here is the recipe of this cheerful and luscious dessert that could stir up your festival mood right away (yea! put even more brandy in :P)~ try this for New Year ^^

Strawberry Custard Tart (yields 6 - 5" tarts)

Ingredients:

- 3 dozens Strawberries (6 on top of each tart - variable depending on personal preference)

- 6 thin slices vanilla-flavored chiffon cake (Optional - for placing inside the custard layer)

Tart base

- 80g unsalted butter (soft to touch at room temperature)

- 150g cake flour

- 35g sugar

- 1 egg yolk

- 2g salt

Custard

Part A)

- 300ml milk

Part B)

- 2 egg yolks

- 60g sugar

Part C)

- 50g cake flour

- 10g corn starch

- 100ml milk

Part D)

- 30g unsalted butter

- 20ml brandy (or rum) <-- Trust me this can't be skipped!!

Gelatin dressing (this is optional but it's so much more shiny and bubbly with the dressing on!!)

- 2 tbl spoon gelatin powder

- 20ml warm water

- 50g strawberry jam 

Alternative: simply crush approx. 8 fresh strawberries and cook with 40g sugar and 2 tbl spoon lemon juice)

Method:

Tart shells

1. Beat butter till creamy

2. Add in sugar, salt, egg yolk and mix well

3. Sieve in cake flour in two batches and knead the dough by folding and pressing forward by hand until consistently combined

4. Wrap the dough in plastic wraps and place in freezer for 30min

5. Lightly flour the table surface 

6. Pre-heat oven at 180°C

7. Take out a small dough ball and place in the centre of the tart mold 

8. Spread out and press the dough against the sides of the mold with even thickness

9. Trim around the top of the rim to make the tart shell clean looking inside the mold

10. Poke around the tart mold with a fork
11. Bake for 20min until golden color (cover the tarts with aluminium foil if becoming too dark)
12. Let the shell cool and dry

Custard

1. Bring the milk in Part A into simmer
2. Sieve and mix the cake flour and corn starch in Part C
3. Pour in the 100ml milk in Part C into the flour mix, stir to mix
4. Beat the egg yolks and sugar in Part B
5. Mix the combined Part C into Part B
6. Pour the hot milk of Part A slowly into the B+C mixture, stir to mix
7. Heat the mixture with low heat, keep stirring until just thickened then leave the heat immediately
8. Stir in butter and brandy in Part D for the flavor

9. Let the custard cool and then refrigerate for 20min, covered with plastic wrap

Build the tart!
1. Take out the tart shells from the molds (better place each in separate dish to avoid too much transferring when it comes to serve - just to lower the risk :P)
2. Spread a thin layer of custard in the shells
3. Place a thin slice of chiffon cake on each shell

4. Fill the remaining wells of the tarts with custard
5. Decorate with fresh strawberries :)

Gelatin dressing
1. Melt the gelatin powder in hot water
2. Mix in the jam
3. Drizzle carefully on the strawberries without letting it overflow down the outside of the tart shells 

Each tart is good for one or two to share~ perfect for this time of the year that encourages giving and sharing :) Merry Christmas and Happy New Year 2014! <3

Chiffon cake recipe - so easy and versatile you will get addicted to making it!

This time of the year is like honeymoon - work is less crazy, I got annual leave days to clear, Christmas and New Year are around - meaning more holidays, and the main point is - finally I got some real leisure time to enjoy myself yay! :DD

So I made 2 variations of chiffon cakes in a row this weekend - one with bananas + dried cranberries, another with cinnamon poached pears & apples (omg it's the taste of Christmas!). Chiffon cake is relatively light as it doesn't contain butter~ so yea I guess I won't become a 肥妹 yet after this long weekend :D

This recipe I followed can yield spongy yet substantial cake texture, and it won't be too sweet (just the right sweetness I like) - the flavor is up to your choice of fruits/ ingredients and here are two types you can try~

Banana and cranberry chiffon cake

(8" cake pan - serves 4-6)

Ingredients:                     

- 5 eggs (separate yolks and whites)

- 60g sugar (10g for flour mix*; 50g for egg white foam**)

- 40g olive oil (or vegetable oil)

- 90g cake flour (or 60g cake flour + 30g wheat flour)

- 1/2 lemon (for juice)

- 2-3 bananas (crushed and have 1/4 teaspoon lemon juice added)

- 30g dried cranberries

Method:

1. Pre-heat oven at 160°C

*Flour mix

2. Mix the egg yolks with 10g sugar

3. Add in olive oil 

4. Stir in crushed bananas

5. Sieve and add in cake flour, stir till all mixed

*Egg white foam

6. Beat the egg white till a bit foamy

7. Add in 50g sugar and 1 teaspoon of lemon juice in 2 batches 

8. Keep beating till the foam is firm and smooth, and be able to form soft peaks

Get ready for the bake!

9. Fold in egg white foam into the flour mix in 3 batches

10. Add dried cranberries to the mix

11. Pour the melange into the cake pan and send it off to the oven for 50 minutes (at 160°C)

Enjoy watching the lovely cake puff up and get bronzed~

To serve:

12. Insert a toothpick into the center of the cake, if it comes out clean, it's done!

12. Place the cake upside down to cool once it's out of the oven (you could refer to the 2 methods below)

13. Optional: may decorate the cake top with icing sugar, and enjoy with apricot or whatever jam you like

Variation (which replaces bananas if you are not a fan): Spiced apple and pear chiffon cake

Ingredients:

- Same as above, except no bananas and cranberries

- 1 apple & 1 pear (anjou / bosc pear), chopped / finely diced

- 1 teaspoon ground cinnamon

- 60g sugar

Preparation:

1. Heat 60g sugar and about 2cups (500mL) of water in a saucepan

2. When the sugar has melted and starts to boil, add in chopped apples and pears, and cinnamon

3. Stir and bring the mix to simmer for 20 minutes till the fruits soften

4. Cover the saucepan and let the mixture sit for at least 2 hours (or overnight in the fridge)

5. Right before use, drain excess sugar water, and slightly dry the surfaces of the chopped fruits on a kitchen towel 

Method (95% the same as above, but pay attention to the slight differences~):

Pre-heat oven at 160°C 

*Flour mix - same as above but DON'T add in the fruits yet

 <-- Don't do this! It will moist the batter too much (bad example :P) 

and become this --> 

*Egg white foam - same treatment as above

The last mile before the bake...

1. Pour the flour + egg white melange into the cake pan

2. Drop the chopped fruit into the cake mix evenly (to allow the least time for the fruit chunks to sink to the bottom)

3. Send off to the oven for 50 minutes (at 160°C)

Done! Same serving method as above :)

Bon appetit! Enjoy!

Recipe: Tarte au citron (a.k.a. Lemon Tart) - my comfort food

One of my favorite desserts back in my days in Europe was the tarte au citron. Its ever-cheerful color and brightening citrus taste could always be my cure for the distressful days. Also ranking among my top 3 comfort food list are the crepe au sucre (thin pancake with crunchy sugar sprinkled and folded 2 times to make a 4-layer triangle..yum..) and marrons chauds (hot charcoal roasted chestnuts - best street treat during window shopping in winter!...coz it could make sure you really do 'window-shop'). I am sure some of my besties know what exactly I am talking about, when i say these are 'comfort foods', you have no idea how these foods have turned some of my Swiss days so great! :D

So, here's my Tarte au citron recipe (Sorry I like to go by this name coz. it was 'tarte au citron' but not 'lemon tart' that I have emotionally bonded with :P)

Tarte au citron (Recipe by Foodnetwork.com, modification by Tracy Wong)

Ingredients

For the tart shell:

• 1 sticks (about 100g) unsalted butter, plus more for greasing, at room temperature
• 1/2 cup sugar
• 1/2 teaspoon pure vanilla extract
• 1 3/4 cups all-purpose flour
• Pinch salt

For the lemon curd:

• 4 lemons, at room temperature
• 1 1/2 cups sugar
• 3/4 stick (about 75g) unsalted butter, at room temperature
• 4 extra-large eggs, at room temperature
• 1/8 teaspoon salt

For the tart shell:

Directions

1. Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. 

2. Add the vanilla. 

3. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. 

4. Mix on low speed until the dough starts to come together. 

5. Dump onto a surface dusted with flour and shape into a flat disk. Cut out round disks to be pressed into your desired size of greased tart mold, making sure that the finished edge is flat. Chill until firm. 

6. Meanwhile, preheat the oven to 175 degrees C.
7. Butter one side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. 
8. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 10 minutes more, or until lightly browned. Allow to cool to room temperature. 

Fill rice on the aluminum foil covering the tart pastry ; prick the tart with the tines of a fork

For the lemon curd:

1. Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. 

2. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. 

3. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. 

4. Add the eggs, one at a time, and then add the lemon juice and salt. Mix until combined.(Coagulation may happen due to chemical reaction, the coagulated foam could be removed)

5. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 75 degrees C, or just below a simmer. Remove from the heat. 

6. Fill the tart shell with warm lemon curd and allow to set at room temperature. Voila!

Recipe: Blueberry Yogurt Pancakes for Sunday breakfast

I enjoy the luxury of waking up late on Sundays, and pampering myself and family with a hearty brunch. Sometimes when I feel too lazy to get dressed and go out for yum-cha / brunch, easy breakfast food comes up my mind and playing with the variations of eggs, pancakes and yogurt parfaits are always such morning bliss :)

Some days ago, I got to buy some nice-looking blueberries which inspired me to make these yummy blueberry yogurt pancakes from the superfruit, share with you here my recipe and plentiful of antioxidants for your super-morning on Sunday!

Blueberry Yogurt Pancakes (Serves 4)

Ingredients:

Pancakes

• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup milk
• 1 egg
• 2 tablespoons vegetable oil
• 1 lemon (optional)

Garnishing (measures depend on use- totally up to you!)

• Blueberries
• Blueberry yogurt
• Plain yogurt (optional)
• Maple syrup / honey
• Icing sugar

Method:

• Preheat a lightly oiled griddle over medium-high heat
• Combine flour, sugar, baking powder, baking soda and salt. Make a well in the center
• In a separate bowl, beat together egg, milk and oil
• Pour milk mixture into flour mixture. Beat until smooth 
• Add in lemon zest and juice for extra flavor (optional)
• Pour the batter slowly onto the hot griddle, size as desired
• Brown on both sides and serve hot 

• Garnish your pancakes free-style with yogurt, blueberries, syrup and icing sugar, enjoy!

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Let this pancake dish charge you up to cheer for your team in the London 2012 Olympic games!

London 2012 Olympic games Live broadcast schedule on 5/8/2012:
4:30pm - 7:30pm (TVB Pearl)
Volleyball - Women's Preliminary Group B China Vs Korea
Table Tennis - Men's Team QF
Athletics - Women's Marathon
Badminton – Men’s Singles Bronze Medal Match

8:00pm - 11:00pm (aTV World)
Badminton- Men's Singles Gold
Badminton-Men's Doubles Gold
Gymnastic-Artistic-Men's Floor Exercise Final
Gymnastic-Artistic-Women's Vault Final
Gymnastic-Artistic-Men's Pommel Horse Final
Weightlifting-Women's +75kg Group A     
 
11:00pm - 2:00am (TVB Pearl)
Weightlifting - Women's +75kg Group A
Tennis - Men's Single Gold Medal Match
Cycling - Track-Men's Omnium 1km Time Trial Finals

2:00am - 5:00am (aTV World)
Diving-Women's 3m Springboard Final
Athletics-Women's Triple Jump Final
Athletics-Men's 100m Semifinals
Athletics-Men's 1500m Semifinals
Athletics-Men's Hammer Throw Final
Athletics-Men's 400m Semifinals
Athletics-Women's 400m Final
Athletics-Men's 3000m Steeplechase Final
Athletics-Men's 100m Finals        

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Recipe: Homemade Yuzu-Orange Sorbet - Coooool

Just went thru a whole series of laughter and tears watching a Korean drama - Rooftop Prince (屋塔房王世子), totally given my heart to this endearing and yet funny plot. While I was overwhelmed by this ancient and modern Korean romance flurry, apart from busy google-ing Park Yu-chun (朴有天), I was also well inspired to come up with this refreshing summer yuzu treat as a tribute - haha!

Yuzu Honey

Yuzu, 柚子, a small yellow grapefruit originated in East Asia. A famous product of it is Yuzu Honey, which is basically thinly sliced yuzu mixed with sugar and honey that is to make yuzu tea by adding water

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Here it is - a nice simple recipe to cool down your summer~

Yuzu-Orange Sorbet (Serves 4-6)

Ingredients:
4 teaspoons yuzu honey (from supermarket, of course!)
3 oranges
2 cups water
1 cup sugar (I personally prefer less)
1/2 lemon
A pinch of basil (optional)

Yummy creamy Yuzu-Orange Sorbet :)

Method:
1. In a saucepan, stir together water and sugar. Bring to a  boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool. 

2. Stir in yuzu honey and basil while the sugar water is still warm

3. While cooling down the mixture, squeeze the juice out from 3 oranges, leave some orange pulp inside the juice for the texture

4. Filter the saucepan mixture, try to leave some yuzu slices to the filtered mixture

5. Mix the orange juice with the cooled mixture

6. Freeeeze!

7. Stab and crash the mixture when it becomes semi-solid (around 7 hours, as experimented), continue to freeze

8. When completely frozen, pour into blender to blend until creamy and smooth, then freeze again (as it would melt down a bit during blending)

9. Enjoy :)

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How nice would it be watching Rooftop Prince together with your loved one/ones, licking sorbet and laughing together :)

Rooftop Prince (屋塔房王世子)!! Highly recommended!

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Recipe: Lobster mango layer salad - summer love!

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To cook for Mother's Day, I ordered a "Mother's Day package" from an online seafood/meat store Ocean Three. It came with a dozen of Australian Coffin Bay oysters, 2 US sirloins, 2 US ribeyes, and 2 cooked lobsters. Beef steak is a standard business so all I concerned were the cooked lobsters. So, I came up with a delicious Lobster Mango Salad and here it was my recipe:

Lobster Mango Salad (serves 4)

Ingredients:

2 lobsters (cooked in whole and chilled)
4 mangoes (diced)
1 cucumber (diced)
1 red bell pepper (diced)
1/2 potato (as round bodied as possible- cooked and chilled)
1/4 red onion (optional - diced)
Approx.45g Camembert cheese (optional)
A handful of parsley (chopped)
A shake of dried basil (optional) 
1 teaspoon of lemon zest
Approx. 35ml olive oil
2 lemons (juice)
2 limes (juice)
Salt & pepper for seasoning

Special equipments:

Food processor (blender)

Food shaper (for plating - could DIY)

Method:

1. Cook the whole lobsters and potato, set aside for cooling, then refrigerate for later use

2. Dice and chop the indicated ingredients above (put them in separate bowls, refrigerate when done with cutting)
3. Take out around 1 mango's dices, put in the food processor, then add in olive oil, 1/2 lemon's juice, lemon zest, 1 lime's juice, some chopped parsley, basil, salt & pepper --> blend till smooth!

4. Take out the meat from the lobsters - tear off head first, pull out claws, use scissors to cut along the tummy part to help pull off the body&tail's meat, crack the claws and carefully take out the beautiful claw shaped meat. Cut the body into smaller pieces, leave the claws in whole
5. Season the diced ingredients with lemon & lime juice, salt& pepper; mix in some chopped parsley into the cucumber dices



6. Plating time! Lay out your plates in line, put a shaper on each plate - we will do 4 plates in the same time
7. Peel the skin off your potato, slice out 4 50mm-thick pieces from the fattest part. Place one slice in each plate as a bottom center-piece
8. Layer the dices one on top of another (the sequence is up to you - just avoid using mango at the bottom as they are too slippery to slide off by the weight on top)
9. Give a gentle press after each layer to fit into shape
10. Drop a tablespoon of smooth mango coulee (the blended mixture) on top after layering



11. Place a few pieces of lobster meat on the mango coulee
12. Cut a piece of Camembert on, then top with lobster claw meat
13. Remove the food shaper
Voila!

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Things to note:

* Your plating efficiency depends on how many shapers and table space you have - the more the faster

* The dices have to be small so that they could fit tighter together inside the shaper

* There are so many variations with this dish - try to replace lobster by shrimp, or add a little red onion to spice up the red bell pepper

* To DIY food shaper, make a cardboard ring of your desired diameter of about 2.5 inches thick, covered smoothly with aluminum foil/ plastic wrap

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Party idea:

Lobster mango salad is a lovely treat for summer - for the eyes and the taste buds. It's pretty manageable to make this delicious and healthy salad for your group of friends as an afternoon treat!

Bon appetit!

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