Black forest gateau

Hello lovely people out there!
So, it's Valentines day, got plenty of time on my hands, eyes stuck on the tele watching curling, winter olympics and hubby out working all day.  So anyway, I've been eyeing on baking the black forest cake for awhile now and thought why not try it on Vday, and so I did! Yup!  And that's to surprise my hubby cos he love anything sweet and chocolatey, such a treat if it turns out right of course haha. 

I've been following a recipe from The Joy of Baking.com, watched the video and fully convinced myself that I can do it :-) althought I didn't have kirsch and forgot to put my butter into the batter, I think I pulled it off and made justice to the recipe. Yes, anybody can be a great cook/baker if you put your heart and mind/concentration to it.

 

One happy bunny here :)

Ingredients: Cherries 24 ounce (700 ml) jar of Morello Cherries in syrup 4 tablespoons Kirsch or Cherry Brandy 1/4 cup (50 grams) granulated white sugar Chocolate Genoise: 3 tablespoons (42 grams) hot melted unsalted butter 1/2 cup (60 grams) cake flour 1/4 teaspoon salt 1/3 cup (30 grams) unsweetened regular or Dutch-processed cocoa powder 4 large eggs 2/3 cup (135 grams) granulated white sugar 1 teaspoon pure vanilla extract Whipped Cream Frosting 2 1/2 cups (600 ml) heavy whipping cream (double cream) (35% butterfat) 1 teaspoon pure vanilla extract 3 tablespoons (35 grams) granulated white sugar   Chocolate Genoise:  Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, a 9 inch (23 cm) round cake pan and line the bottom of pan with parchment or wax paper. In a bowl, sift the flour, salt and cocoa powder. In a heatproof bowl whisk the eggs with the sugar. Place over a saucepan of simmering water, and whisking constantly, heat until lukewarm (about 5 minutes). Remove from heat and transfer to the bowl of your electric mixer. Beat on high speed until the mixture is thick (about 5 minutes) (the batter will fall back into the bowl in a ribbon-like pattern). Beat in the vanilla extract. Then sift about one-third of the flour mixture over the egg mixture and gently fold in using a rubber spatula or whisk. Sift and fold in another third, and then fold in the rest. Take 1 cup of the batter and fold it into the melted butter (to lighten it). Then gently fold it into the egg batter. Pour into your pan, smoothing the top. Bake for about 20 - 25 minutes or until a toothpick inserted into the center comes out clean (cake starts to shrink from sides of pan). Cool on a metal rack before removing from pan. The cake can be stored for two days or frozen for a month. Whipped Cream Frosting: In your mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes, then beat the mixture just until stiff peaks form. Assemble Cake: Using a sharp knife, cut the genoise, horizontally, into two layers. Turn over the top layer of the cake (top of cake becomes bottom) and place on your serving plate. Brush the cake layer with 1/4 cup (60 ml) cherry syrup. Take 1 cup of whipped cream and spread on the moistened genoise. Place the cherries evenly over the cream. Brush the cut-side of second genoise layer with 1/4 cup (60 ml) syrup. Place cut-side down on top of the cherries, gently pressing to compact. Reserve one cup (240 ml) of whipped cream and spread the remaining cream over top and sides of cake. Place reserved cream in a pastry bag fitted with a large star tip and pipe rosettes on top of cake. Cover and refrigerate the cake for several hours (or overnight) before serving. Decorate with fresh cherries and shaved chocolate.

Dinner Rolls : Goldilocks recipe

 Hello my loves!!  I have attempted to bake the lovely goody from Goldilocks recipe book with my bare hands, defo no help from a bread maker machine :) I think, it turned out  ok..well, my husband ate it let's put it that way.. Edible enough. But honestly, it's very delicious although this is my second try , first one having trouble with bread rising, I think, it must be the cold environment where I'm working affecting it. Second one is a lot lot better, as seen in picture below.

Ingredients:

2 tsp Instant yeast

1 1/8 cups Water

3 3/4 cups All purpose flour (sifted)

1/2 cup Sugar

1/2 tsp Salt

3 egg yolks (from large eggs)

1/4 Cup Evaporated milk

1/3 cup Salted butter

Baking Procedure:

1. Dissolve instant yeast in 1/3 part of water. Set aside until it creates a froth

2. In a mixing bowl, place the sifted all-purpose flour, sugar and salt then mix it.

3.add the remaining water, egg yolk, evaporated milk and dissolve yeast to the mixture and incorporate      /knead them together.

4. Add butter and continue mixing until very soft dough forms or until gluten is slightly develop.

5.transfer the dough in a greased bowl and cover with cling film.

6. Let the dough rest for about 15 mins at room temperature.

7. Punch down the dough and divide into round pieces weighing 35 grams each.

8. Place rounded dough in greased 8"x8" baking pan

9. Let the dough rise until it doubles in size about 1 hr room temperature.

10. Bake for 15-20 minutes until golden in color

11. Brush top with egg wash

12. Let bread cool for 15 minutes before removing from pan.

Guinisang Monggo with Chicken and Sotanghon

Guinisang Monggo with Chicken and Sotanghon

I'm going to do anything for the love of food :)  I am always excited to see my girls on my days off, it on means one thing, Yup! Lamon (foodtrip).  And this one is well liked. Just some few ingredients and wala! Food good for a king :)  Anyway, to those who are new to the foreign country (wherever you are) and wanting to do some filipino cooking, it's always a good start to find the nearest asian shop in the area and you'll find things very similar to what we've got back home or they sometimes carry our very own if you're lucky.

Ingredients:

1 cup mung beans
5-6 cups water
400 grams chicken (legs chopped into small pieces or fillet)
1 small pack vermicillè noodles (sotanghon)
1 brown onion, diced
2-3 cloves garlic, minced finely
3 Tbsp oil
2 Tbsp knorr seasoning sauce
Salt and pepper to taste

Cooking Procedure

1. Boil 6 cups of water in a pan, add mung beans and continue to boil until mung beans turns soft and mushy. Always check water if you need to add little bit more. Set aside.
2. Sautè garlic and onion in another pan, add in the pieces of chicken until light brown.
3. Transfer cooked mung beans together with other sauted ingredients and bring to boil for 5 mins and simmer for 20-25 mins under medium heat. At this time you can add salt,pepper and seasoning sauce that you need. Make sure you've got enough water in the pan.
4. Lastly, add in vermicelli noodles (sotanghon) and leave it simmering for another for 3-5 mins.
5. Job's done! Transfer to a serving bowl, rice ready and enjoy glorious food :)